Horse gram has the highest source of protein and energy.Horses and cattle are fed with

this miracle legume.In Tamil its called Kollu,and Kulthi in Hindi.

This gram has a property to attack fatty tissues ,thus helping to reduce cholesterol.

Good for obesity,diabetes,urinary problems,reducing phlegm,asthmatic and many more

health  benefits.

Horse gram generates lot of heat,and it is very good for a winter day .

I have only given you , an outline of this miracle lentil ,which  people know or use hardly

nowadays.So please do search more of its benefits,and avail the benefits nature has to

offer.It is a wonder lentil for those who love to burn fat.

Here i have given you an easy way of making this dish,saving the presoak process.


2 tblsp. horse gram

1 tsp.peppercorns

2 tsp.cummin seeds

5-6 pips garlic

1/2 tomato

a pinch of jaggery powder

1 lime (extract)

1/2 tsp.mustard

1/2 tsp.fenugreek seeds(optional)

1-2 dry red chillies

few curry leaves

1/4 tsp turmeric powder

a pinch of asafoetida powder

2-3 tblsp coconut milk

2 cups water

few coriander leaves

1 tblsp.oil

salt to taste


Dry roast the lentil for 5 minutes.

Grind coarsely with pepper,cummin seeds, garlic and set aside.

Heat oil , add asafoetida,curry leaves,mustard seeds,and chillies.

Add the ground mix,and the tomato with the turmeric and cook for a minute.

Add water.When it comes to a boil (do not overboil).Remove from fire.

In this heat, add the lime juice,coconut milk and jaggery.

Mix well.add coriander leaves.

Serve with rice,or you could drink like a soup too.





This is  really a lovely vegetarian curry,and can be served with rice or any roti you like.

This bottlegourd /lauki/dudhi/sorakai. has extreme nutritive benefits.

This juice is good for weight loss ,and reducing blood pressure and bad cholesterol.

Cooked lauki aids in digestion,and to name a few,it’s good for diabetes,removes acid in the

urine,reducing liver inflammation .In Ayurveda this vegetable plays a vital role.Enjoy it’s

benefits through this recipe!

Let’s get into the recipe


1 bottlegourd

1 cup peanuts (cleaned white one)

4-5 red chillies

1 big onion chopped fine

3-4 tomatoes pureed

1/2 cup grated coconut

2 tsp sesame seeds

2 tsp.ginger garlic paste

1-2 tsp chilli powder

1 tsp coriander powder

1/2 tsp.turmeric powder

1.5 tsp garam masala powder

1/4 cup gram flour made to a paste.

salt to taste

a small piece of jaggery

1/4 cup light tamarind juice

1/2 cup coconut milk

1/4 cup oil or ghee.

coriander leaves

1/2 tsp mustard seeds

1 tsp.fenugreek seeds


Peel the gourd(peeling is optional,you could leave the skin on)

Cut into roundrels ,scoop the seed part,taking care to leave a base in each piece.

Coarsely grind the peanuts with the chilli and the removed pulp of the gourd.

Mix salt to taste.

Stuff each gourd piece with the peanut mixture.

Apply the gram flour paste on the top and bottom .

Heat a shallow frying pan with half the oil ,and arrange on the hot oil .

Lightly turn over ,and again back to the peanut up position.

Grind the tomatoes , coconut, ginger-garlic paste,and sesame seeds fine .

Add the tomato paste,and allow to cook  covered for 5-10 minutes or till oil separates.

Add the rest of the  spices.

Next add tamarind water,some water if needed for more gravy,with the jaggery.

Heat 2 tblsp.oil in another pan,add mustard and fenugreek seeds.

Add onions and when lightly brown add to the gravy.

Cover and cook on a slow flame for 10 minutes.

Add salt to taste.

Lastly add thick cocont milk

Remove lid ,and simmer for a further 10-15 minutes.(the gourd has to be cooked well).

Garnish with coriander leaves.

Note:You could use a pressure pan  for this preparation.


This laddu is usually made with coconut ,milk powder,condensed milk  with sugar and

cashewnuts. As usual i made a twist ,with powdered  almonds and jaggery (the light yellow

one or vellam ).Try this recipe and send in your comments.


2 cups rawa/semolina

1/2 cup  sugar lightly powdered (organic/sulphur free)

1/2 cup almonds powdered

1/4 cup milk powder (optional)

1/2 cup vellam /jaggery powdered

3-4 cardamons powdered

1/4 tsp nutmeg powder (optional)

1 -1.5 cups ghee

few raisins lightly fried in ghee

1/4 cup cashewnuts lightly fried in ghee

a little milk  to bind and apply  on hands to make hassle free ladoos


Heat ghee in a heavy bottomed pan,add the rawa and roast till you get a nice aroma.(not


Next add the vellam,sugar ,and the rest of the ingredients and heat for just 1-2 minutes

Remove from fire and transfer to a bowl to avoid browning at the bottom.

Mix thoroughly.

Apply milk on your palms and shape into laddoos

Note: If the mixture turns dry,and not able to shape add a little milk .






Banana and walnut cake,is a wonderful and healthy combination,and the taste is unique.

You could substitute almonds or any nuts you prefer.Brown sugar/demerara sugar in

banana cakes really tastes better than white sugar.In this recipe i have used white sulphur

free sugar.

Iced with chocolate or caramel it will be an added taste.

Let’s get into the recipe.


3 ripe bananas mashed

100 gm. butter

150 gm.sugar

200 gm.flour

2 eggs

1 tsp.baking  powder

1 tsp.soda bicarbonate

20 ml of hot milk.

50-75 gm of nuts

a pinch of salt (if using unsalted butter)


Add the soda to the milk and set aside.

Beat the butter and sugar until creamy.

Add in the eggs and mashed  bananas.

Mix in the soda-milk mixture.

Sieve the flour with the baking powder .

Fold into the banana mixture.

Pour into greased tray.

Bake in a moderate oven (180 degrees) for 25-30 minutes.


JAPANESE-CHEESECAKE (with cottage cheese/paneer)

My version of  this cake made with cottage cheese or paneer turned out to be an awesome


The authentic recipe is made with cream cheese. I substituted this with paneer or cottage

cheese.I searched the web for the cottage cheese version,but didn’t find any .As i love to

make new recipes ,and try out twists,i  went ahead ..( waiving all fears of a grainy

mix.).and  succeeded too.The fact is ,the taste and texture was awesome..and i love to

share this with you all.

Looking forward to your  valuable  comments !


200 gms.cottage cheese or paneer (room temperature)

50 ml /1/2 cup curd or yoghurt.

1 heaped cup fine sugar(100-125 gm)

6 egg yolks

6 egg whites

1/4 tsp.white vinegar /lime juice

1 cup milk

1 tblsp.lemon juice

2 oz flour (1/2 cup)

1 oz.cornflour(1/4 cup)

50 gm.unsalted butter

a pinch of salt


Blend the cheese,curd and milk together well.(if it’s lightly crumbled at this stage,don’t mind it).

Melt the butter and the paneer mixture ,over a double boiler.Once the butter is

melted,remove from heat.

Lightly beat the egg yolks,and lemon juice,and mix into the paneer mixture(after it is

lightly cool),with the flours.

Blend all these together again in a food processor or mixie for 2-3 minutes.At this stage

you will see the paneer blended well.

Transfer this to a bowl.

Beat egg whites to a light stiff froth(not too stiff),with vinegar.Add sugar gradually.When you see the soft stiff peak forming stop the beater immediately.

Fold in the egg whites gradually into the paneer mixture.

Pour into a greased tin (8-10 inches)lined with butter paper at the sides if using a small

tin.I buttered only the base of the tin.Immerse in a bigger tray 1/2 filled with hot water.

You could use a spring form pan.As the cake has to be baked immersed in a hot water bath

you have to make sure you cover the bottom well with aluminium foil to avoid seepage.

Bake at 160 degrees-155 degrees preheated oven for 1hour and 10 minutes.

Leave the oven door open with the cake inside for another hour.(To prevent the cake from sinking)

Refridgerate  for minimum three hours.

This is awesome,served plain.