May 2009

An Indian Drink, Renowned for its heat resistant properties.

Tasty and Healthy beverage to fight against the intense summer heat.



 Aam Panha

Raw Mangoes – 2

Sugar – As per taste – ½ cup

Rock Salt – As per taste

Jeera Powder – 1 tsp

Chaat Masala Powder – 1 tsp





Wash and Peel the mangoes. Cut them into pieces.
Pressure cook the cut mango pieces.

Once done, Mash the boiled mango pieces and strain.

Add Sugar, Rock Salt, Jeera Powder and the Chaat Masala Powder.

Mix well and store in the refrigerator, else, add a couple of ice cubes before you serve.

Serve Chilled. 🙂


Twist in the IDLI….. 🙂


Dal - IdliIngredients:

Tur Dal – 1 cup (Soak for 7 hours)     

Moong dal – ½ cup (Soak for 7 Hours)

Bengal Gram Dal – ¼ cup (Soak for 7 Hours)

Coriander – Chopped – ¼ cup

Grated Coconut – ¼ cup

Green Chilli – Finely Chopped – 2

Onion – Finely Chopped – ½ cup

Carrot – Grated – ½ cup

Onion – Finely Chopped – ½ cup

Salt – As per taste


 Wash and Soak all the 3 types of dal for 6-7 hours.

Drain and grind to a smooth paste.

Add the chopped onion, grated carrot, coriander, green chillies, salt and coconut and mix well.

Add water if required to form a Idli Batter.

Pour into greased idli moulds and steam for 12-15 minutes.

Serve hot with your favourite chutney.

Nutritious and protein packed dish. Basically “Grandma’s Recipe”



Methi- 1 big bunch, washed thoroughly and chopped roughlymaatvadi palya

Tur Dal- 1 Cup soaked in water for 2 hours (You can replace channa dal for Tur dal)

Fresh grated Coconut- 4 Tbsp

Green Chilies- 4 to 6

Jeera/Cumin- 1 Tsp

Asafetida- 1/8 Tsp

Mustard Seeds- 1/2 Tsp

Turmeric Powder- 1/4 Tsp

Salt- to taste

Oil- 3 Tbsp

Lemon Juice-  2 Tsp


Grind the Tur Dal, coconut, green chillies, jeera, and some asafetida in a blender to make a course paste.

Heat the oil in a kadai. Add the mustard seeds, once spluttered, add the chopped methi leaves. Sauté the methi leaves till they are completely cooked.

Add the salt and the turmeric powder. Add the Tur Dal paste and stir continuously till the dal is completely cooked and oil separates from the mixture and starts drying out. Turn off the heat and add the lemon juice.

Serve with Roti or you can add this mixture to the steaming rice and ghee…..which tastes awesome. … 🙂

Simple and quick recipe. :))))


Mixed Vegetables – Chopped – 2 cupsMixed Veg Clear Soup

(Carrot, Beans, Peas, Corn and Cabbage-grated)

Cornflour – 2 tbsp

Salt – As per taste

Pepper – A pinch

Vinegar – 1tsp



 Boil the mixed vegetables in 4 cups of water.

Meanwhile add little water to the cornflour to form a smooth paste.

Mix the cornflour paste to the boiled vegetables and stir well for 1 minute.

Now, add salt and pepper as per the taste and mix well.

Turn the heat off and then add 1 tsp of vinegar to get the tangy taste. Else you can replace lemon juice for vinegar, which adds a twist to the taste. J

Serve HOT.