HOME MADE LASAGNE


This dish is made with homemade sauces,and less cheese.This is a lamb mince lasagne.You

can combine with spinach or any other veggies of your choice.This is a very quick recipe and

an easy one.I made the tomato sauce in the pressure cooker,and made a white cheese sauce,

and opted out the grated cheese.As usual added my favourite red and green peppers and

olives stuffed with jalapeños.So…..let’s get into the recipe.

INGREDIENTS (4 layer lasagne)

For the tomato sauce

6 -7 big tomatoes

1 cup red onions

10 pips of garlic

2 tblsp.olive oil

A few thyme

1 tblsp chillie paste / powder

1 tsp brown sugar or honey

Salt to taste.

1/2 tsp.pepper.

Method

Put all the ingredients and cook in a pressure cooker for 5 whistles.Do not add water.Allow

the steam to release on its own .Mash or blend the tomato mixture to a thick paste and set

aside.

For the lamb mince

150-200 gm mince

1 tsp butter

Add pepper and salt and sauté in a little butter for 5-10 minutes and add to tomato paste and

cook for 5 minutes and mix well

For the white cheese sauce

Ingredients

1 cup milk

1 tblsp butter

2 tblsp.flour

1 cup cheese (Parmesan or any cheese)

1 tsp pepper

salt to taste.

Method

Heat butter in a saucepan (on a low flame).Mix in the flour ,and cook on a slow flame for a

minute(Do not brown).Add the milk gradually with the cheese and mix slowly without any

lumps,till it is slightly thick (after it is cool it will be thicker ).Set aside.

For the assembling

Few chopped pieces of capsicum,olives .

Take a baking tray and first spread a layer of the tomato sauce.On the sauce lay the lasagne

sheets to cover the sauce.

Next add another layer of tomato sauce,and a generous amount of white sauce.Then again

the sheets,then tomato sauce and then white sauce.When you come to the final top layer,

sprinkle the vegetables and bake in a oven for 20 minutes(180 degrees).

Serve hot.

NOTE:You can add any other meat for variations.

Vegans can opt for corn,mushroom,spinach ,pineapple and paneer.

Do try and send in your comments!

CHANNA ‘N’ RAJMA KEERAI VADA KORMA


This is a new addition into the vegetarian list ,and of course a new create.I have posted a

keerai vada before ,but this is a combination of another lentil the kidney bean or rajma.

The dish is protein rich and good to serve with Iddli,Dosai,Pongal,(savoury ) or even pulaos.

This vada is first fried with the keerai in it,and dropped into the korma.You can use any type

of greens ,but this recipe was made with ponnaganni keerai.So let’s get into the recipe.

INGREDIENTS

1 cup Channa dal(Kadala parippu) soaked for minimum 1/2 an hour

1/4 cup rajma soaked overnight

3-4 green chillies

1 tsp.cummin powder

1 inch piece ginger

1/2 tsp.pepper powder/chilli powder

1/2 tsp.coriander powder

1/2 cup keerai

1 -2 tblsp rice flour

1 tsp.garam masala powder

Chopped red onions/small finely chopped

Salt to taste

Oil for frying(deep /shallow)

METHOD

First coarsely grind the bold listed ingredients .Then add both the lentils and coarsely grind

with minimal water,or no water.Add the keerai and the rest of the ingredients except the

onions and blend for a minute or two.Add the finely cut onions and bind into vadas and fry

in oil till golden brown.Drop into korma.

For the korma

INGREDIENTS

2 tblsp white khus khus

1/4 cup roasted gram dal/10-12 cashewnuts

1/2 cup grated coconut

3-4 green chillies

2 tsp.ginger garlic paste

1/2 cup curd

A few kasuri methi leaves

1 tsp.garam masala

1/2 tsp.saunf

Salt to taste

1 -2 tblsp oil ( remaining fried oil also can be used )*

1 onion chopped

METHOD

Grind green chillies,khus khus,coconut and the roasted gram dal/cashewnuts to a paste and

set aside.

Heat oil ,add the saunf and onions and sauté till brown.Add the ground pastes with salt,and

sauté for a minute.Add curd and then 1 cup water and allow it to only reach a boil.Add kasuri

methi leaves .Remove from fire .Drop the fried balls.and serve.

*Never reuse the oil you have once fried with.In preparation of dishes like this you can use only if you going to do immediately.Storing oil used to fry other items,even papadam fried oil is not healthy for reuse which is to be noted .

MINT ‘N’CAPSICUM CHUTNEY


Capsicum  chutney is one chutney I love to make to exploit its nutrients.You can see another

version of capsicum chutney in my previous posts.To point out the benefits of this vegetable-

It is good for arthritis and muscle spasms,menopausal problems,treats diabetic neuropathy,

Hypoglycaemic,improves immunity and many more can be listed as benefits under capsicum.

Some even use the red capsicum paste for relief from arthritis.

Chutneys like this add much color to you platter .You can prepare this with the red peppers or

yellow  peppers.Anyway do try it and let me know your comments and suggestions.

For the recipe now

INGREDIENTS

Mint 1/2 cup

1 capsicum(green)

1/4 cup raw mango

small piece of ginger (optional)

Salt

1/4 cup pottukadalai (roasted gram dal)

1/2 tsp lime juice(optional)

METHOD

Grind all the listed ingredients together and serve with Iddli or Dosai.You could add coconut

If you like for a variation.

THATTAI


This is a savoury biscuit deep fried,and a 

famous snack of South India.It’s easy to 

make with store bought rice flour itself,but

you have the option of homemade rice 

flour .I learnt this from a dear friend.

The same friend came home one evening

and I just put the whole container with 

these thattai.(we had no formalities of

serving on a plate).As our chat was going 

on, the level of thattai was going down 

which no one noticed.When her fingers 

reached the base ,she realised it’s over.She 

said it was very tasty ,not knowing it was 

her recipe.So folks, I thought I should 

share this recipe with you all.Dedicated to  

my friend!

INGREDIENTS

1 cup rice flour

1/4 cup channa dal or split ulundu soaked 

for 2-3 hours.

1 tsp.red chilli powder or 2 tsp.green chilli 

paste.

A pinch of asafoetida

1/4 tsp pepper powder

1 tsp coarsely ground cummin seed powder

1 tsp sesame seeds

1 pip garlic crushed

Curry leaves chopped(optional)

Salt to taste

2 tblsp ghee or butter heated

Oil for frying

METHOD

Roast the rice flour for just one minute.

Remove from fire.Add the hot ghee and the

 rest of the ingredients and make a soft 

dough.Grease your palm or any butter

paper.Flatten into rounds and deep fry in 

oil till golden brown.When the oil stops 

bubbling  you know it’s done and can be 

removed.Do fry in medium heat.

Variations

1/4 cup gram dal flour maybe added with this recipe.

1/4 cup pottukadalai(roasted gram dal)powder can be added

1/4 cup pottukadalai(roasted gram dal)powder can be added

1 tblsp ulundu flour can be added. 

1/4 cup of any millet flour also can be 

added.

This can be stored for more than a week.


MUTTON ROGAN JOSH 


Mutton rogan josh considered to be a dish from the Kashmiri cuisine and originating from 

Persia is an aromatic and rich dish .Get’s along well with chappathis,parathas,rotis,and any 

lightly flavoured pulaos,or plain rice.For the rich color Kashmiri chillies or powder has to be

Compulsorily used.I like to prepare this dish with Mutton chops ,or the meat first slightly 

roasted to seal the juices .The meat lightly fried in ghee and tossed in to the curry , gives 

excellent flavour .This recipe has slight changes compared to the traditional recipe.The same 

recipe can be tried with chicken or any other meat too.Anyway ,let me share this recipe with 

you .Do try and send me your comments and suggestions.

INGREDIENTS 

500 gm lamb /mutton

7-8 Kashmiri chillies soaked in hot water

1 tblsp ginger-garlic paste

1 tsp nutmeg powder

1/2 tsp.mace powder

1/4 tsp ginger powder

A pinch of asafoetida 

2 bay leaves

A piece of cinnamon

3 green cardamons

1/2 tsp fennel seeds

2 onions finely minced

2 tomatoes chopped fine

1/2 tsp.turmeric powder

1 cup curd

1 tsp red chilli powder

1/4 cup ghee/ oil

Salt to taste

Spices to grind
1 tblsp.coriander seeds 

1 tblsp white khus khus seeds (poppy)

1/2 tsp.peppercorns

2 tsp.cummin seeds

2-3 cloves

1 black cardamom

1/4 cup coconut

10-12 almonds

METHOD 

First roast the spices listed for grinding ,and grind to a paste with the soaked Kashmiri chillies.

Mix this paste,ginger garlic paste,and the remaining spice powders,curd and marinade the 

mutton for some time.(minimum 10 minutes).Heat oil in a pressure cooker,add the whole spice

and onions and sauté till brown.Next add the tomatoes and cook till tomatoes are soft.

Add in the mutton marinade and cook till you see  the oil separate.Next add 1 cup hot water 

Cover cook for 5-6 whistles.Allow the steam to release on it’s own.Serve hot.


LAMB ‘N’MOONG KORMA


This recipe came up when I wanted to 

make something new and different to be 

served with biriyani.As usual it was a good

and tasty dish.After I prepared the dish 

only ,I felt that it could be served with 

stringhoppers,chapathis,and hoppers

Anyway the choice is yours.

Let’s get into the recipe rightaway !

INGREDIENTS

500 gm lamb/mutton

1/2 cup moong dal

10-14 small onions

4-5 green chillies

1 tblsp ginger garlic paste

1 tomato

1/2 tsp pepper

1/2 tsp turmeric

1 tsp garam masala powder

Few mint leaves or curry leaves

1 tsp chilli powder

Juice of 1/2 lime

2 tblsp ghee or oil

1 tsp fennel seeds

Salt to taste

To grind

1/4 coconut

10 almonds

2 cardamons

METHOD

Heat a tblsp of ghee or oil in a pressure 

cooker.Add the onions the meat and the 

rest of the ingredients one by one, except

the ones listed for grinding.Add a cup of 

water after you see the meat well blended 

with the spices.Cook to 5 whistles,and 

allow steam to mellow.Add the coconut –

almond  paste and simmer for 5-10 

minutes.Add lime juice.Serve hot .

DRUMSTICK FLOWER RASAM


This is the first time I have made this recipe.I must say that this is an awesome and healthy

rasam.I did not have the idea of making with the flower until I saw a cartful of moringa leaves

with flowers.It is natural to see the flowers in a moringa tree,but this was the first time I saw

the keerai man’s cart with flowers,and after he persisted me to buy the flowers too with a 

healthy note,I searched for its health benefits.The brewed moringa flowers are a an excellent 

source ofcalcium and potassium and a goood supplement for nursing mothers.It is also good 

for treating common colds.I have made Agathi keerai (humming bird tree leaves)leaves with 

egg,and made Kiri hodhi(coconut milk based+less spicy curry),but this is my first attempt with 

moringa flower.If you are lucky get a big bunch of flowers you can stir fry with egg n pepper as 

a side dish for Chappathis,or rice and curry.

Well,let me now get into my version of Moringa rasam!

Ingredients 
A handful of moringa flowers

1 tsp peppercorns 

1.5 tsp cummin seeds 

1-2 dry chillies 

8-9 pips of garlic(peel on)

Few curry leaves

1/2 tomato

Light decoction of 2 cups tamarind water (you can use juice of 1 lime to substitute tamarind)

1tblsp.oil

A pinch of asafoetida

1/4 tsp.turmeric 

1/2 tsp mustard seeds

Salt to taste.

METHOD

First grind coarsely pepper ,cummin,garlic,and tomato and set aside.

Heat oil add mustard,dry chillies, curry leaves,asafoetida and the ground mixture with the 

turmeric and salt.Saute for a minute.Add the flowers ,mix for a minute.Add the tamarind 

extract or only water if you are using lime or lemon(you have to add lime or lemon always 

after you remove  from fire as the nutrient content wil be absent).Check for salt.Add lemon or 

 lime juice.Serve hot with rice.

Satiating meal for a heavy rainy season.

LEMON DRIZZLE CAKE WITH LEMON CURD


Anything with lemon and that too with lemon curd will be delight to lemon lovers!A lazy rainy

day was thinking of making something sweet,and I caught a glimpse of this recipe in one of the 

 old fashioned book.The original recipe had quite a lot of sugar,anyway I have adjusted to my 

taste.If you have tooo much of a sweet tooth you could add more,but I’m certain this amount in 

the recipe will be fine.

A note on the making of lemon curd: Add cornflour to the egg and beat well ,and then pour into the mixture after it has reached boiling point,then you will not have the curdled texture.(My experience shared)?Anyway let’s get into the recipe

INGREDIENTS 

For  the cake

300 gm butter(unsalted)

200 gm sugar

50 gm brown sugar

225 gm flour

50 gm cornflour

1 tsp.baking powder

Grated rind of 3-4 lemons /lime

1tblsp lemon juice

5 eggs

METHOD

Beat butter and both sugars very well till creamy.Add in one egg at a time ,beating well after 

each addition.Sift the flour with the baking powder,and add the rind to it.

After the eggs are well beaten ,fold in the flour gradually with the lemon juice.

Transfer to a well greased cake pan.(you can divide the mix and bake  2 cakes if you like).

Bake in a moderate oven for 35-40 minutes or till done(180 degrees)

For the lemon curd

75 gm softened butter cubes

200 gm sugar

Grated rind of 3 lemons

2 heaped tblsp .cornflour

1 cup lemon juice (you can mix 1/4 cup water if you like)

3 eggs

METHOD

First mix the butter,sugar,lemon juice,and rind in a double boiler ,or on a simmer mode.

Once it has reached a boiling point,add in the beaten eggs and the cornflour mixture,and keep 

mixing till it reaches a custardy texture,without losing patience.As it requires time to prepare

it is best to prepare before you start making the cake,or prepare a day ahead.Cover and chill in

fridge before you use.

For the lemon drizzle

50-75 gm sugar

Juice of 1 lemon

1 tsp water

Method

Heat till sugar dissolves and pour over cake ,after assembling the cake.


To assemble the cake 

Cut desired layers but I prefer one layer.Spread the thickened lemon curd between the layers.

Pour the drizzle on the top.You can drizzle lemon curd too on top.Decorate with caramelised

thin lemon slices.

To caramelise lemon slices

1 lemon cut into thin slices

1 cup sugar

1 tbsp water

Heat sugar and water .Once the sugar is dissolved and it begins to crystallise.Add in the lemon

slices,and remove and place on a board or foil

Variations:You can add caramelised or toasted almonds on the top
                   Stewed pineapple pieces can be added to the lemon curd ,for lemon n pineapple

                  Combination.

The recipe seems long,but in fact it is very easy to make.Try It and please do send in your 

comments.


                   

                   

TENDER JAK CUTLETS (KATHAL CUTLETS)


I have shared with you all before the recipe for Jak kebab.Kebab and cutlets are both from the 

same category.The only difference is that lentils are used in the binding for kebab,and potatoes 

are used to bind in cutlets.The crispiness in kebab can be got in the lentil itself,whereas the 

crunch in cutlets is got by the breadcrumb coating.When asked to chose which one can be

made quicker ??My vote will be for the kebab…One pot dish.Anyway let’s get into the recipe.

INGREDIENTS 

1 jak tender fruit

4-5 potatoes

2 onions/ spring onions/a cupful cut small onions

1 tsp ginger garlic paste

3 green chillies chopped fine

1.5 tsp cummin seed powder 

1 tsp pepper powder

1 tsp chilli paste

1 tblsp.lime juice.

1 tsp.garam masala 

salt to taste

Few curry leaves

1-2 tblsp oil 

Breadcrumbs for coating

Oil for frying .
METHOD

Peel the thick layer of the fruit ,and cut into small pieces .(discard core).Wash in salt water and 

cook it tilltender.Boil potatoes separately,and mash it lightly.

Heat oil in a pan and saunte onions,green chillies,ginger garlic paste,and curry leaves.Put the 

cooked jak pieces in a blender or food processor and blend for a minute.(to enable binding).

Add this to the sautéed onions,with the spices and finally the potatoes.Remove from fire .Add 

the mashed potatoes and make into cutlets.Dip in the flour batter or beaten egg.

Coat in breadcrumbs and fry to a golden color.

Note : You can add a slice of bread dipped in water and squeezed when binding to get a crispier texture.

Picture shows a different shape of cutlet.It is because I wanted to make grilled cutlets.So do according to your choice.

COCONUT FRUIT CAKE


After posting many savoury dishes for the past

few days,I thought to post something sweet and

baked.

This cake is butter free,and sugar free ,made

with fruits and nuts.

For the addition of sweet,only jaggery is used.

It is an easy,rich coconut fruit cake.

To endorse further this is a cake made mostly 

in Sri Lanka and called ‘POL CAKE.’

Some make it with treacle or jaggery mainly

theKitul jaggery which is widely available in Sri

Lanka.

The normal jaggery not the vellam ,but

karupatti which is the darker jaggery could be

used.

Brown sugar or demerara sugar can be made

into a syrup and used.

This is an absolute tasty moist cake,so do try

this recipe and post in your feedback.

So, let me share the recipe with you now.

INGREDIENTS

3 cups coconut grated/scraped

1 cup jaggery made into a syrup using a

little water /3/4 cup treacle (coconut treacle

or plain treacle)

200 gm flour

1.5 tsp baking powder

4 eggs.

Mixed spice 1/2 tsp.

1tsp vanilla essence

1/4 tsp grated nutmeg

150 gm dates

100 gm cashewnuts

100 gm cherries

100 gm raisins

50 gm ginger chips

100 gm pumpkin preserve (optional)

50 gm tutti frutti

A pinch of salt

METHOD

•First make the syrup with jaggery or sugar and

mix in the coconut.Set aside.

•Beat the egg whites stiff with salt, and add the yolks and beat well.

•Sift flour with the baking powder and just

sprinkle a little over the nuts(this prevents the

fruits from sinking to the bottom).

•Gradually mix in the coconut ,the mixed fruits

and nuts and the rest of the ingredients .

• Bake in a moderate oven (180 degrees) for

30-35 minutes or till done.

 NOTE :For a richer taste fruits can be soaked

overnight in rum or Brandy

Another variation :Soak the dates in tea or

coffee decoction and use.