Monday, 29 July 2013

                                     Pumpkins are very versatile in their uses for cooking.Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers.So i am going to show how i prepared this soup.Everyday we have bored breakfast like idli,dosa etc.Lets try a healthy soup for the great morning.


100g Yellow Pumpkin
1 small sized Carrot
1 onion
1 small sized potato
3 pads garlic 
1 Green Chilli
2 teaspoon pepper 
pinch Asafoetida powder
1 tablespoon Butter
1 teaspoon sugar
Cream(for garnish)
salt to taste


Add all above vegetables in pressure cooker for 10 minutes.
Now add these vegetables to grind.
Heat the pan,put the grind mixture and add butter,salt,sugar for 5 minute.
Switch off the stove.
Garnish with fresh cream.

Posted on Monday, July 29, 2013 by Subha Subramanian


Friday, 26 July 2013

                                I thought to prepare a different Pakoda with vegetables.I chose corn and greenpeas.It comes out well.Its very crispy and  crusty.Lets go how the way i prepare this crispy pakoda.


1 cup Corn
1 cup Greenpeas
2 Medium sized Onions(sliced)
1 cup gram flour
2 cup rice flour
1 teaspoon chilli powder
2 teaspoon Fennel Seeds
2 Garlic pads(chopped)
mint leaves(required amount)
Coriander leaves(required amount)
Pinch of asafoetida powder
5 Cups Oil(For Deep Fry)
Salt to taste


All the ingredients are mix it evenly and add small amount of water.Let this mixture rest 1/2 hour in a warm place.

This mixture is not too watery.As i shown in below pictures.Now put this mixture for deep fry in Oil.Drain pakoda on paper towels and serve immediately.

Now Corn GreenPeas Pakoda Ready.

Posted on Friday, July 26, 2013 by Subha Subramanian


Wednesday, 24 July 2013

                                                     Baby corn provides valuable nutrition lacking in most people's diets. It is very low in fat as well, which can help with weight loss goals. Baby corn is high in potassium and folic acid. It also has a much better glycemic index than regular corn, making 
it a great alternative.I am going to show a babycorn spring rolls.Lets take a look.


4 Babycorn (chopped)
1 tomato (chopped)
2 medium sized onion (chopped)
pinch Ginger (minced)
3 Garlic pads (minced)
2 teaspoon cumin seeds
1 teaspoon turmeric powder
2 teaspoon chilli powder
1 teaspoon garam masala
1 cup corainder leaves(chopped)
Salt to taste

For dough 

1 cup wheat flour
pinch salt


Heat pan add oil and cumin seeds.

Now Add chopped onion,tomatoes,ginger and garlic to saute it for 5minutes.

Add babycorn,chilli powder,turmeric powder,salt and garam masala.Saute it for 5minutes. Add 1/2 cup water to boil them for 10 minutes.

After That add some corainder leaves and switched off the flame.

For Wrapper

In a large bowl, stir the salt into the flour. Mix the water into the flour to form a batter. Cover and let rest for 1 hour.
Spray a pan with cooking spray and heat on medium low heat.

Quickly spread the batter out evenly to form a circle 5 - 6 inches in diameter. 
Add babycorn masala into the batter and wrapped in this picture.

Cook the skin briefly, until it is cooked on the bottom and the edges curl slightly. Take care not to overcook.

BabyCorn Spring Roll is ready now.

Posted on Wednesday, July 24, 2013 by Subha Subramanian


Tuesday, 23 July 2013

                                                     Beetroot contains high concentrations of nitrates, which are converted into nitrites by bacteria in the mouth. Nitrites help open blood vessels in the body, increasing blood flow and oxygen to places lacking in oxygen.This Spicy beetroot curry is one of my favorite curry in my childhood days and it is prepared by my Sweet Mom.Love you Mom.


1/2 kg Beetroot
2 tomatoes chopped
2 onions chopped
2 teaspoon chilli powder
3 teaspoon coriander powder
2 cloves
2 cinnamon
3 teaspoon edible oil
Salt to taste

For Grind

1/2 cup grated coconut
pinch ginger 

3 pads garlic


Boil beetroot in a pressure cooker for 10 minutes.
Heat oil in a pan,Add cloves, cinnamon to saute it for 1 minute.
Add and saute the chopped tomatoes and onions for 2 minutes.
Now add boiled beetroot, chilli powder and coriander powder and saute it for 5 minutes.
Now add grind mixture and 1/2 cup water to mix well.
Boiled this curry for 15 minutes.
Garnish with coriander leaves.Spicy Beetroot Curry is ready.
Serve hot with Rice and rotis.

Posted on Tuesday, July 23, 2013 by Subha Subramanian


Sunday, 21 July 2013

                                  White Pumpkin Halwa or Thadiyanga alwa is a sweet usually made during festivals and  special occasions.This halwa is a simple one to make.


200g white pumpkin
100g sugar
Pinch ,Synthetic Food Color
5 cashewnuts
3 Almond to garnish
5 teaspoon Ghee
2 pads,Cardomam


Grind white pumpkin into smooth paste.

Add ghee and pumpkin puree in a pan,saute for 5 minutes.

Now add Food color,sugar,cardomom and cashewnuts for 15 minutes.

Yummy Pumpkin Halwa is ready to serve.

Posted on Sunday, July 21, 2013 by Subha Subramanian


Saturday, 20 July 2013

Pomegranate seeds are full of B vitamins, potassium, and folic acid. They’re also a great vegan source of iron.

One study found that pomegranate juice was better than grape juice or red wine when it came to protecting your body from harmful free radicals and at preventing high blood pressure.

Pomegranate Lassi adds a touch of sweetness and a delightful colour, as well as a healthy dose of antioxidants! Buddies Hope u like this creamy lassi !!!!!!!


1/2 cup pomegranate 
1/2 cup curd
1/4 cup water
3 teaspoon sugar


Add pomegranate,water to juicer and refine the seeds.

Now add pomegranate juice ,sugar and yogurt to grind again.

Pomegranate Lassi is ready.

Serving Suggestions

Pomegranate lassi is delicious chilled to drink as it is.

Posted on Saturday, July 20, 2013 by Subha Subramanian


Thursday, 18 July 2013

The banana blossom contain high level of magnesium boosts mood and reduces anxiety.
It Helps with Diabetic disorders.

Drumstick leaves are rich in vitamin A,Vitamin C,iron and calcium.
Fresh Drumstick leaves are 1 time greater than spinach in its iron value and 25 times when it dried.Due to this it increase blood cells.

Now i am showing this two nutrient combination of fry.

Preparation Time 10 minutes
Cooking Time 15 minutes


1/2 Banana Blossom(Cleaned and chopped)
2 cup drumstick leaves(washed)
1 teaspoon turmeric powder
2 teaspoon chilli powder
2 teaspoon mustard seeds
oil to temper
Salt to taste

For Grind

2 teaspoon grated coconut
1 teaspoon jeera
3 pads garlic


Heat pan,put oil, mustard seed and curry leaves.

Now add banana blossom and drumstick leaves to saute for 5 minutes.

Add 1/2 cup water to boil it for 15 minutes.

Now banana blossom & drumstick leaves fry is ready.

Serve hot with rasam.

Nutritional Info

Posted on Thursday, July 18, 2013 by Subha Subramanian


Tuesday, 16 July 2013

                                       Banana is one of the most widely eaten fruits in the can stimulate the production of haemoglobin in the blood and so help in cases of anaemia.its also important for keeping good sight.Lets see how the toffee banana is prepared.


1 Banana
1/2 cup sugar
1/2 cup,wheat flour
1/2 cup,Rice flour,
3 teaspoon Sesame seeds
10 cups Refined Oil(For Deep Fry)
Salt to taste


Peel the bananas and cut into small pieces.

For the Batter: 

Sift the flour into a bowl, then gradually 
add 1/2 cup of water and mix together into a batter.
Add the salt and leave to stand for a few minutes. 

 For fritters

Dip the banana pieces one by one into the batter and then add to the hot oil.
 Fry for 3-4 minutes or until the pieces turn golden.
Then take the banana pieces into the separate tissue paper to oil down.

In another pan add sugar and boil for 10 minutes and it turn golden brown color.
Now Dip the fried banana to this caramel.Sprinkle the sesame seeds in the top.

Now banana toffee is ready to serve.

Posted on Tuesday, July 16, 2013 by Subha Subramanian


                                             Tomatoes! They’re juicy and delicious.Everyone knows they are good for you, right?Tomatoes are non starchy, low calorie and it contains amazing amounts of lycopene which is said to have anti oxidant properties. High in fiber they are freely used by weight watchers.Tomatoes are powerful blood purifiers and clear up urinary tract infections.Evryone have tomato and onion in home.Sometimes u dont have any vegetables in your home.This is the simple choice to make.Now i am going to show this simple tomato curry.


4 medium sized Tomatoes(puree)
1/2 cup grated coconut
4 small sized onions chopped
1 teaspoon ,ginger garlic paste
1 teaspoon turmeric powder
1/2 teaspoon ,garam masala
1 teaspoon,chilli powder
1 1/2 teaspoon,coriander powder
2 cloves
2 cinnamon
2 teaspoon fennel seeds
Coriander leaves
Salt to taste

For Grind
1/2 grated coconut
2 teaspoon,poppy seeds
4 pads cashewnuts


Heat pan ,add oil,cloves,cinnamon and fennel seeds to saute.

Add ginger garlic paste and saute it to remove the raw smell.

Now add chopped onion and tomato puree to boil for 10 minutes.

Now add grind mixture,turmeric powder,chilli powder,corander powder and salt to mix well.
Boil this curry for 10 minutes.Garnish with coriander leaves.

Now tomato curry is ready.Serve it with chappathi and Rice.

Posted on Tuesday, July 16, 2013 by Subha Subramanian

1 comment

Monday, 15 July 2013

Hayagreeva is a horse-headed avatar of the god Vishnu in Hinduism.He is worshiped as the God of knowledge and wisdom.Hayagriva muddy is a traditional sweet of the state karnataka,india.This sweet done in special occasions of hindu people and it can made very easily.


100g bengal gram(soaked for 1 hr)
100g jaggery
1/2 cup,grated coconut
1 teaspoon cardamom powder
5 cashewnuts
5 raisins


Soaked bengal gram into the pressure cooker for 15 minutes.Keep it aside.

add 100g jaggery and 100ml water in a pan to boil.Let it boil for 5 minutes.

once jaggery get melted add bengal gram to mix well.

Boil this bengal gram for 10 minutes.

Now add the ghee,roasted Cashewnut,Raisins,Cardamom powder and Grated Coconut.

Hayagreeva muddy is ready to neivedyam for Lord Vishnu.

Posted on Monday, July 15, 2013 by Subha Subramanian


Sunday, 14 July 2013

Capsicum contain large amount of vitamin C.its very good for health too.
i am going to make capsicum with spring onion rice.its a lunch box recipe too.
have a look this.


1 cup,cooked rice
1 Capsicum diced
3 spring onions chopped
3 pads,garlic chopped
coriander leaves(required amount)
2 pads,cloves
2 pads,cinnaman
2 teaspoon,cooking oil
salt to taste


Heat pan,put oil,cloves,cinnaman to saute.

Add capsicum,chopped spring onion,garlic and green chillies.

saute it for 5 minutes.

Now add salt and saute till capsicum become soft.

add cooked rice and coriander leaves to mix well.

Now capsicum spring onion rice is ready to serve.

Serve hot with onion raita.

Posted on Sunday, July 14, 2013 by Subha Subramanian


Wednesday, 10 July 2013

Peerkangai is a source of fibre content.i am going to show the easiest way to prepare this sabji.


1 Medium sized Peerkangai 
100g tomatoes,Chopped
100g large onions,Chopped
50g Moong Dal (optional)
1 teaspoon turmeric powder
2 teaspoon chilli powder
1 teaspoon garam masala(optional)

For seasoning

1 teaspoon mustard seeds
1 teaspoon jeera
1 teaspoon fennel seeds
curry leaves
coriander leaves
Salt to taste


Cut the Peerkangai(Ridge Gourd) ,onion and tomatoes.Put this vegetables and moon dal into the bowl.Now,Add chilli powder and turmeric powder.Dont add salt to this mixture right now.

Now Boiled this sabji into 15 minutes in pressure cooker.

Now add salt and seasoning it.

Peerkangai sabji is ready now. Serve hot with idly and dosas.

Posted on Wednesday, July 10, 2013 by Subha Subramanian

1 comment