WHITE PEPPER’N’KHUS RICE 


This rice was my own creation and 

imagination.Not very spicy but very tasty.

Quick rice category,can be made in the 

normal rice cooker . It’s flavoured with 

white pepper and white poppy seeds 

together.Do try this recipe and send in 

your comments and suggestions.

Now for the recipe..

Ingredients

200 gm rice

2 tblsp.white pepper

2 tblsp white khus khus seeds

1/2 cup milk/coconut milk

100 gm lean Lamb/mutton

2 tsp ginger garlic paste

2-3 onions sliced
 handful of cashewnuts

Few raisins

1/2 tsp sugar

Small piece of rampe (pandan leaves)

1/4 cup ghee

Salt to taste

METHOD

First grind the khus khus seeds and white 

pepper together.(you can add cashews for grinding if you like)

Wash rice and add all the ingredients 

except the bold listed,and put on cooking 

mode in the rice cooker.

Fry the onions with a little salt and 1/4 tsp 

sugar till brown.Add the cashew and 

raisins and saute for further 1 minute.

After the rice is 3/4th cooked just sprinkle 

on top and cook till done.Mix well and 

serve with accompaniments of your 

choice.

FOR VEGANS -You can use paneer or 

vegetables or only plain whole cashews,

Substituting meat.

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ALOO PARATHA


This is a very good recipe,good for lunch 

boxes,and can be served at any meal.This 

is a very famous paratha in India.Not too 

spicy,and can be served with mint chutney

raita,or any plain curry of your choice.Can 

be served plain too.

I have posted recipes of potato filling for 

chappathis and dosai,and also recipe for 

making the wheat chappathis dough.Today

 I will be giving you a different version of 

the dough with left over whey water. (after

 making cheese).Never throw the water 

after you make paneer or cheese.Store the 

water in the fridge and use when you 

make rotis,and puris,as it is a protein rich 

nutrient water.Even if milk curdles do not 

throw you could mash and use the curdled

 milk and the water to make rotis.

So..let’s get into the recipe now.

For the dough

500 gm wheat flour

1/4 cup maida or plain flour

Enough whey water to bind

2 -3 tblsp oil or melted ghee

Salt to taste
Method

Take 1 cup whey water,and add the oil and

 salt to it.Next keep adding the flour 

gradually and mix to a soft dough.Set 

aside.

Always add flour to the water.This method 

does not need muscle power to knead.

This way the chappathis turn soft and 

fluffier.10 minutes of resting is more than 

enough to get soft chappathis.

For the filling

4-5 potatoes boiled 

2 tsp.amchur powder(dry mango powder)

1/2 tsp asafoetida

4-5 green chillies chopped fine

1/2 tsp chilli powder

1/2 tsp pepper powder

1/2 tsp.garam masala powder

1/2 tsp.cummin powder

salt to taste

Mash the potatoes and mix the rest of the 

ingredients and mix well.Bind like for 

cutlets and set aside.

Roll the dough lightly and keep each 

cutlets in each chappathi.Seal and roll into 

a ball.Do like this for the rest of the dough.

Heat a griddle and add a little ghee or 

butter .Roll lightly the prepared dough and

cook on a medium flame till done.Apply 

ghee on top for a richer taste and aroma.
Serve hot with chutney or anything of your choice.Kids will love it.

Note:You could add finely chopped greens to the potato mixture.

Dried methi leaves could be added to the dough.

Do send in your comments and suggestions

BRUSSEL SPROUTS PICKLE


Brussel sprouts have a resemblance of tiny

cabbages in appearance and are highly 

protein rich,and packed with nutrients.It

is an excellent source of Vitamin C,K,A,and 

also good for eye related diseases.

Brussel sprouts is incredibly nutritious 

good for anaemic,heart,patients.

Safety note:When I searched the pointers on health benefits I noted that it is not too safe for patients with thyroid dysfunction,as the goitrogens which may contain in this vegetable,will be a factor to induce swelling

Well,in fact this brussel sprout is not much 

welcome in my home,so I thought I should 

try pickling it.This way it will,surely be 

relished.I looked into an old recipe book

with many pickles especially red cabbage.

It was there I extracted the idea from and 

made my inclusions too.

So here’s the recipe now..

INGREDIENTS

150-200 gm brussel sprouts

1/4 cup peeled garlic

10 green chillies slit

1 tblsp or more red chilli powder (depending on your taste)

1/2 tsp turmeric

Enough rock salt for marination

Half bottle vinegar 

1 tblsp peppercorns

Salt to taste

METHOD

Clean the sprouts by removing discolored 

leaves.Wash,dry on cloth and mix with 

enough rock salt and turmeric.Cover and 

set aside for 24 hours.

Next day squeeze out the former juice and 

arrange in a sterilised glass bottle.

Heat the vinegar preferably in a clay 

pot,with peppercorns.When it reaches a 

boiling point,switch off and add the green 

chillies,red chilli powder and garlic to the 

brine.Leave closed for 5 minutes.Check for 

salt taste and adjust to your taste .Pour 

vinegar whilst hot into the bottle and add 

the chillies and garlic.Press the veggies to 

the bottom and if the vinegar level is less 

than the level of veggies,you could heat 

some more vinegar,and pour.Use after 3-4 

days.Do not forgot to shake the bottle once 

a day.

You could use these pickles in sandwiches wraps,and salads too.

Do send in your comments and suggestions

EGGLESS MILK PUDDING


This is a very easy dessert,which can be 

mixed in minutes.The steaming time only 

takes 35-40 minutes.

No egg,No sugar and it’s really yummy.In 

fact this is a famous dessert of Northern 

India, and it’s known as ‘kharvas‘.For

those who aren’t familiar with this name,I 

feel it could be titled triple milk pudding.

Why??Because milk in three forms are 

used in this dessert

Condensedmilk,milk,curd or unsweetened 

yogurt is used in this recipe..So let’s go to 

the recipe quickly…

INGREDIENTS

1 cup condensed milk

1 cup thick curd or yoghurt.

1 cup milk

1.5 tblsp cornflour

a pinch of salt

1 tsp cardamon powder

1/4 tsp nutmeg powder

a few strands of saffron(optional)

METHOD

Mix all the ingredients together and steam 

in a pressure cooker for 35-40 minutes 

without the vent.Once done it should be 

firm at the top.Refridgerate and serve.

You could garnish with nuts.

Note:Do not use semi solid curd or yoghurt.The curd should be thick,or you could tie the curd in a muslin cloth and hang it for the water to drain out.This way you will get thick curd ready for the dessert.

CAULIFLOWER,CARROT,POTATO MASALA


This is another version of potato masala which could be served with poori,chappathi,and

masala dosai.Poori and potato masala is a delight in the South Indian platter.This is served at

breakfast,dinner ,and also at tea.The puffed up steaming poori and this masala aroma ,surely

kindles up your taste buds.This is a one pot dish,easy and quick. (Pressure cooker is best)

For the recipe now..

INGREDIENTS

3-4 potatoes peeled and cubed (drop in water to avoid browning)

1 cup cauliflower florets

1 big carrot cut into cubes

2 onions chopped

2-3 green chillies chopped

1 inch piece ginger chopped

1/2 tsp.mustard

2 red chillies

1 small piece cinnamon

1 tomato

2-3 cloves

Curry leaves

1/4 tsp asafoetida (optional)

2 tblsp ghee / oil

1/2 tsp turmeric

1 tsp peppercorns

Curry leaves/mint leaves

1 tblsp.gram dal flour/or wheat flour(atta) mixed in quarter cup of water.

Salt to taste.

METHOD

Heat oil in a pressure pan.Add mustard,curry leaves,asafoetida ,cinnamon,cloves,and onions.

When the onions are translucent add the ginger and green chillies with turmeric,and tomato.

Sauté for 2 minutes.Next add the vegetables and the peppercorns and cook for another 5

minutes .Add 1 cup water.Cover and cook for 2-3 whistles.

Allow steam to escape on its own.

Mix in the gram flour mixture,and cook on a slow flame till thick (not very thick).Serve hot.

If you want a rich taste ,add a tsp.or more of ghee on top while serving.

CAPSICUM ‘N’ RAW PAPAYA CHUTNEY


Papaya and capsicum is another healthy chutney you have to try.I have posted the benefits

and recipes of capsicum in my previous posts.Now it’s with the combination of raw papaya.

Raw papaya is good to burn fat,controls bowel movements.It is a good remedy for indigestion

heart burn,stomach ulcers,gastric problems,controls proper flow of blood and maintains

blood pressure.So,considered good for heart patients too.You can slice the raw papaya and

cook with dal,make pickles,jam,juices,salads,mallum or poriyal with coconut.

Today I’m going to bring you the recipe for raw papaya and capsicum chutney.You can

combine with other veggies like,chow chow,carrot,green tomato,red tomato,coriander leaves

ginger,garlic,raw mango……..You could start your culinary expertise,and inventions to get into

some more combinations …..Do share your suggestions and comments.

To the recipe..

INGREDIENTS

2 green capsicum

1 cup peeled and chopped raw papaya

3-4 garlic with peel on

7-8 red chillies

2 tblsp.coriander seeds

1 tsp cummin seeds

2 tblsp channa dal (kadala parippu)

Few curry leaves(optional)

Salt to taste

Small piece of tamarind

1 tblsp oil.

METHOD

Heat oil in a pan and roast the bold listed ,till the dal turns light brown.

In the same oil,sauté the capsicum and raw papaya for 5-10 minutes.

Grind all together to a paste.Serve with Iddli,dosai ,rice,or rotis.

Note:If you like you could temper.

GINGER ‘N’ RADISH CHUTNEY


Both these root vegetables are nature’s gift to us.Ginger has been used in early times till date in all forms of traditional medicines.It is a good remedy for nausea,common cold,coughs,joint pains (taken internally or applied externally ).Ginger is considered good for diabetics,mixed with radish and taken as a juice helps to regulate sugar levels.Please do find more about its benefits and enjoy the benefits.

An outline on the benefits of radish -It is good for kidney stones,skin,intestinal worms,rebuilding tissues ,heart diseases .Radish can also relieve congestion,and prevent respiratory problems.This is only an outline,so please do search about it benefits.

Now for the recipe…

INGREDIENTS

1 big radish cut into small pieces

2 tblsp peeled ginger strips.

1 piece Kokum(kodumpuli or Goraka) or tamarind

2-3 dates

1/4 tsp.pepper

1-2 tsp chilli powder

Salt to taste.

2 tsp oil

1/4 cup roasted gram / peanuts

METHOD

Heat oil and sauté the radish pieces till you see the edges turning brown.Add the kokum

and sauté for 1 minute.Add all to blender and grind to a thick chutney.

Serve with Iddli,dosai,rice or any roti .

CLICK on for radish and carrot chutney RACATO CHUTNEY

ORANGE N HORSE GRAM RASAM


Rainy days,monsoon times call for comfort foods like hot steaming rasam with rice ….I

thought to share with you all today an awesome orange rasam recipe loaded with

Vitamin C.

I used the tropical Kamala orange,you can use any orange.This is a combination with

horsegram which is good for fat loss,and a good source of energy.Horsegram rasam is

considered to be a good remedy for cough and colds too.It is also a good relief for those

with arthritis….and many more benefits if you search.So let’s move on to this simple and

easy recipe.

INGREDIENTS

Extract of one orange

1 tblsp.peppercorns

2 tblsp.horsegram or Kollu

1 tsp cummin seeds

1 tsp.coriander seeds

8-9 pips of garlic

1 -2 dry chillies

1/2 a tomato

1/4 tsp.asafoetida

Curry leaves

1/4 tsp.turmeric

light tamarind water 2-3 cups

salt to taste.

1/4 tsp.mustard

1/4 tsp.methi

2 red chillies

2 tsp.oil

METHOD

Grind the bold listed coarsely and set aside.

Heat oil ,add asafoetida,curry leaves,mustard,chillies,and methi and sauté for a minute.

Next add the ground mixture and sauté for a further two minutes.Add 1/2 cup water and

boil for 5-10 minutes.Next Add tamarind water and allow to reach a boil.Add salt to

taste.Add orange juice and remove from fire.Serve hot with plain or steamed rice.

HORSE GRAM LIME RASAM- click on for lime and horsegram rasam

MANGO PULAO


I have posted before the traditional mango rice.This mango rice has a different

flavour,and is prepared with fine cubed raw mango.

Dwelling on the health benefits of this sour treat is,that it helps in weight loss,builds up

energy,prevents sunstroke ,treats blood disorders (rich in vitaminC),constipation ,liver

disordersand many more.Diabetics can take it with yoghurt to control sugar levels.

Constipation can be treated with raw mango with salt,pepper and honey.It is also a body

Coolant,and a good summer treat.Moving on to the recipe now..

INGREDIENTS

1 big raw mango chopped

4-5 green chillies

2 tblsp white khus khus(poppy seeds)

3 tblsp coconut

1 tsp saunf

Curry leaves/ mint leaves

1 inch piece ginger chopped

Cashews ( optional)

250 gm basmati rice / any pulao rice soaked for 10 minutes

Small piece of cinnamon,

2 cloves

Salt to taste.

Ghee or oil 3 tblsp

METHOD

Grind to a paste the bold listed ingredients

Heat oil in a thick bottomed vessel.Add ginger,whole spices,and the cut mango and sauté

for a minute.Next add the soaked and drained rice and cook for another minute.Add the

ground paste,and mix well.Add warm water 1 inch above rice level.Add salt to

taste.Cover and cook on a very slow flame for 10- 15 minutes or till done.Garnish with

fried cashewnuts if you like.

Serve with any curry ,raita,mint chutney.

MANGO RICE-click for mango rice

GREEN GRAM,RED RICE,ALMOND LADDU


This laddu is one healthy sweet,loaded with protein and nutrients.Consumption of red rice

aids in the reduction of inflammation,allergy,lowering cholesterol strengthens bones ….and

many more if listed under health benefits.Consumption of red rice,black rice are hardly

used nowadays.A small percentage maybe consuming now ,due to diet changes because of

diseases,and the need for remedy to curb down the affects.Another percentage may be due to

the re-birth of the organic era .Anyway the underlined fact is these type of rices are healthy

and I think these type of food have to be introduced in a form that is welcome in each one’s

home.These rices are also used in making halwas,dodol,porridge,laddu,payasam,kheer,and

many more breakfast dishes .I tried this with the combination of moong and almond.People

who don’t like sugar,may add jaggery,or palm candy.In this recipe I have used powdered

sugar (boora).So do try and send in your comments.

For the recipe

INGREDIENTS

1 cup whole green gram (moong)

1/2 cup red rice/ black rice

1/4 cup almonds

3/4 cup powdered sugar

A pinch of salt

1/4 tsp.nutmeg

1 tblsp.edible gum(Badam or almond pisin)

3-4 tblsp ghee

1/4 tsp elaichi or cardamon powder

METHOD

Heat ghee.Add the green gram first and roast till light brown.Next add rice and the almonds

and roast till moong is golden brown.Remove or shove the contents to the corner of the

pan ,and add the edible gum (it will swell and turn white).Remove from fire.After it is warm

powder it fine,add the powdered sugar,nutmeg powder,cardamon powder,and make

laddoos.If you like you can add more ghee when binding.