• Prawns-1 kg                      prawn-curry
  • Onions-1sliced
  • Tomato puree-1/2 cup
  • Sombu (sounf)-2 teaspoon
  • Chopped green chili-1tbls
  • Coriander powder-2 teaspoon
  • Thick coconut milk -2 cups
  • Chopped garlic-1 tbls
  • Curry leaves


Pour oil in a pan add sombu, curry leaves. After it splitters, add onion, sauté until it becomes skin color. Add chopped garlic, green chili, tomato puree, coriander powder. Boil for 2 minutes till oil gets separated followed by prawns and salt.
Cook for 1 minute then add the coconut milk and cook in low flame for 5 more minutes. Lastly add the chopped coriander leaves and close the lid and slow the fire and keep it 1 more minute. The oil gets nicely separated with rich flavors of coconut. Serve it with Nan’s, Rotis or even with Ghee Rice.

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  • Carrot-4
  • Yogurt-1cup
  • Green chilli-1
  • A few springs of coriander leaves
  • Asafoetida powder – 2 pinch.
  • Jeera powder-1/4 teaspoon
  • Salt-for taste


Grind carrot in a mixer along with 1/2 cup of water and strain it.
To this carrot juice mix the beated yogurt and green chili and grind it once again, to a smooth batter. Now add the two masala powders, salt and chopped coriander.
Mix well until all the ingredients blend together. And serve it
Vegetables like carrot are rich in vitamins and antioxidants, we can gain this more only when it is eaten raw rather than cooked. So start the day with a healthy fresh vegetable carrot soup and get refreshing energy throughout the day.

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  • Boiled Eggs – 5              egg-gravy
  • Onion – 2 sliced egg-gravy
  • Green Chilly – 2
  • Garlic chopped – 1 tbls
  • Potatoes – 2
  • tomato – 2
  • Grated coconut – 1/2 cup
  • Jeera powder – 1 tbls
  • Black pepper – 1/2 tbs
  • Coriander Powder – 1 tbls
  • Chilly Powder – 1/2 tbs
  • Cloves – 4
  • Oil – 3 tbls
  • A bunch of coriander leaves


  1. Grind coconut , jeera, pepper , Garlic to a smooth paste.
  2. Cut the potatoes in to medium pieces. Cut the boiled eggs into half each.
  3. Heat Oil in pan add cloves,(or even garam masala powder) onions, green chilly stir well. Now add coriander powder and chilly powder fry for awhile. Add crushed tomato.Then add the potato pieces and two cups of water.
  4. Add the ground paste and salt to taste. Allow to boil till the gravy thickens. Add the egg pieces at last followed by chopped coriander leaves.
  5. Keep in low flame for five minutes. Serve hot this spicy egg curry with Rice or Naan.It is one of the famous chettinad recipe.Can also add the egg yolk while the gravy boils and simmer for 10 minutes or just add boiled eggs.Both ways tastes good for this egg curry.
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  • Plum Big Tomato – 10
  • Sugar- 1 1/2 cup
  • Ghee – 100gm
  • Cashew – 10


  1. Boil the tomatoes in water.Peel off the skin,grind in a mixer to a smooth paste.Plum ripe tomato is best for this tomato jam recipe.
  2. Sieve this juice to remove the seeds from the tomatoes.Now take a vessel pour the juice, sugar and ghee or oil, boil nicely till its water consistency goes and it thickens like jam add crushed cashew along with this.
  3. Stir nicely, until a stage that it separate oil and comes like a ball without touching the vessel sides. At this stage remove from fire.You can store this in a refrigerator for 2-3 weeks.This will be a good combination for a spicy biryani.This is one of our native special.This tomato jam sweet pickle suits as a side dish for any breads,tortillas,just stuff it and serve.Tomato fruit jam just tastes yummy as a dip sauce…..
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StuffedRiceflour Cake

( Kozhukattai )

Marinating Time :  2 Hours

Cook Time :Under 30 Minutes

Prep Time :Under 30 Minutes

Serves :5 People

Yield :Filling Snack for 5


  • Rice – 1 cup
  • Salt for taste
  • Oil – little
  • Jaggery  ( sugar )– ½ cup
  • Kaskas – 2 tbls
  • Cashew – 10 pcs
  • Pista – 8 pcs
  • Dessicated coconut – 3 tbls
  • Ghee – 2 tbls


Soak 1 cup rice in 1 cup water for 2 hrs.without adding extra water grind it well. Boil 1 cup water with added salt and 1 teaspoon oil, while its boiling add the grinded rice mixture and stir well  till it becomes a smooth dough. keep it aside.This is the main ingredient for rice flourcake, kozhukattai.


  1. Put kaskas,cashew, pista, semolina(sooji, rava) jaggery (can also used sugar), dessicated coconut in a mixer and grind it to a course powder.
  2. Add ghee in a vessel, heat slightly and add the powder,stir well till its raw smell goes. Make a small ball of the dough, press with hand to get a round shape, put the stuffing inside, fold it half circle.similarly you can make it in different shapes.
  3. Steam this in a steamer or in a idly cooker for 10 minutes.Stuffed riceflour cake is ready for serving.It is one of the festival recipes (Ganesh Chaturti)of India.
  4. You can also use different stuffing like grated coconut mixed with sugar,
  5. mashed dhal(lentils) with jaggery
  6. Do it the same way as instructed above with ghee.
  7. This stuffed rice flour cake is easily digestible,and different stuffing’s makes this rice cake more delicious.
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2010 is at the door…
Remember Life is short, break the rules,    oak-elfglitter
Forgive quickly,love truly,               oak-elfglitter
laugh uncontrollably,and
never regret anything that made you smile.

As you know that
today’s d last day
Of d year 2009
I wanna thank d
Special ppl, who
Touched my life
With their
Concern & made
My life more
U r 1 of them,
Thanq 4 your
Contribution 2 my life
May almighty
Continue 2 give you
Blessing &
Happiness in d
Coming years

wish you  all a happy new year

easy recipes happy new year
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