Vegetable Biriyani - The most exotic, rich and delicious dish found in all parts of India, but with a different version! The biriyani calls for any dry vegetables you have in hand, adding a pinch of saffron at the end really completes this dish. But many won't prefer to use saffron including my mom :) Presenting my version of vegetable biriyani.
Vegetables - Any(carrots,beans,potato, cauliflower)
Mint leaves - 1 bunch
Coriander leaves - 1/2 bunch
Fennel Seeds - 1tbsp
Ginger garlic paste - 2tbsp
Shallots - 10
Onion - 2
Tomato -1
Green/red chillies- 3
Turmeric powder- 1tsp
Ghee- 2tbsp
Aniseed - 1tbsp
Basmati rice - 2 cups
Bay leaf - 1
Yogurt - 2tbsp
Cloves- 3
Biriyani powder - 1 tbsp(optional)
Cinnamon- 1 stick
Cardamon- 2
Grind the shallots, ginger garlic, mint, coriander, chillies, 2 cloves, aniseed,half cinnamon stick, tomato to fine paste.
Wash and dry the rice, heat ghee in a pan, fry the rice for 3 mins and keep aside.
heat oil in a heavy bottom pan, add the remaining cinnamon stick, bay leaves,cloves,cardamon and onion, fry till the onion turns to slight golden brown.
Mix the vegetables and add salt, biriyani powder(optional), turmeric, coat the vegetables with all spices, let it cook for 5 mins.
Introduce the ground paste and yogurt,mix well with all vegetables for 2 mins.
Add the fried rice and 4 cups of warm water.
You can add saffron at this point.
Close the pan lid and let it cook for 8 mins in medium heat.
Yumm!! Biriyani is ready :)
Note: Cooking time varies from rice to rice, you can add more water and increase the cooking time as per your choice.
Yogurt Curry or Moor Kuzhambu is the most soothing curry, specially in summer. I like to make this curry even in freezy winter too :)
It can be prepared with or without vegetables(okra, snake gourd or bottle gourd...etc)

Yogurt - 2 cups
Channa dhal- handful
Yellow lentils - handful
Garlic - 3
Ginger - 2 spoons
Cumin - 1tbsp
Grated coconut - 2tbsp
Chopped Onions - handful
Shallots - 6
Mustard seeds - 1tbsp
Red Chilly - 1
Pepper - 1 tbsp
Green chillies - 2
Turmeric - 1 tsp

Soak the channa dhal and yellow lentil in hot water for an hour.
Grind the lentils, garlic, grated coconut, chopped onions, chillies, whole peppers to fine paste.
Heat oil in a pan, add cumin, mustard seeds, red chilly, shallots fry till the onion turns golden brown.
Add any vegetable and fry till it gets cooked.
Mix the ground paste and add turmeric and salt, fry till the raw smell subsides.
Add the Sour yogurt and remove from heat after one minute.
Serve with Rice and spicy potato fry.
Let me share a Joke, which I read in Baltimore metro today's news paper . Okay, I said it's JOKE.. so you gotta laugh!! Ha ha ha...
It's been a while since I made Okra curry, so I thought of making it for today's lunch.

Okra chopped - 2 cups
Onion - 1
Tomato - 1
Green chillies - 1
Garlic - 5
Red chilly powder- tbsp
Coriander powder- 1 tbsp
Cumin powder- 1 tbsp
Garam masala - 1 tbsp
Turmeric powder- 1tsp
Curry leaves- 5
Tamarind Paste- 1tbsp
Cilantro - bunch

Heat oil in a pan, add green chillies, chopped garlic, curry leaves, onion and fry till onion turns golden brown.
Mix the chopped tomato, and salt. let it cook for 2 mins.
Add the spices and chopped okra. Mix gently to coat the okra in all the spices.
Add some water if its too thick, and tamarind paste. Let it Cook for 10 mins.
Garnish with cilantro and serve with rice :)
This vegetable Pattie is very simple and can be made in 25 mins with any sort of vegetables :)) In India, it's called as Vegetable Cutlet. It can be taken as a snack or as a breakfast with burger buns. I just love this with ketchup.
Fresh bread slices - 2
Egg - 1 (optional)
Milk or Water- 1 tbsp
Boiled Vegetable - 2 cups (I used potatoes, peas, beans)
Cumin - 1tsp
Red Chilly powder - 1 tsp
Ginger garlic paste - 1tbsp
turmeric powder - 1tsp
Fennel seeds- 1 tsp (optional)
Garam masala - 1 tbsp
Pepper powder - 1tsp

Mix the fresh bread pieces with egg and milk or water. Let it soak for few mins and mash it in to paste.
Add the spices(cumin, fennel seeds, red chilly, turmeric,salt,pepper powder,garam masala, ginger garlic paste) in to the boiled vegetables.
Mash it well.
Mix the mashed vegetables and mashed breads together well.
Take a spoonful and place it in hot skillet greased with oil.
After a minute turn around to other side, heat till it turns just golden yellow.

AND.... the hot patties/cutlets are ready to eat. Enjoy with Ketchup.
A very quick snack to munch :)

Chopped onion - 2 cups
Gram flour (Chickpea flour) - 1/2 cup
red chilly powder - 1/2 tbsp
Dry Fenugreek - 1 tsp
Cumin - 1 tbsp
oil - to deep fry

Mix all the dry ingredients and bind well using little water. If it gets too water add little more flour.
Heat oil in frying pan, add a spoon full and fry till it turns golden brown.

Serve with tomato ketchup or hot salsa :)
This curry can be prepared using Garbanzo, Black eye or any type of beans you like. It is a very tasty and wide known curry in india, Perfect combo for any indian bread. You can also use the canned one instead dry(dry requires 7 hrs soaking). I prepared this curry using the mix of garbanzo and black eye peas.

Dry Garbanzo - 2 cups
Dry Black eye peas - 1/2 cup
Onion - 1 big size
Tomato - 1 medium
Red chilly powder - 1 tbsp
Cumin seeds- 1 tbsp
Pepper corns - 1 tbsp
Ginger - 1 " inch
Turmeric - 1 tbsp
Garam masala- 1 tbsp
Dry Fenugreek leaves- 1 tbsp(optional)
Thyme - 1 tsp(optional)
Tamarind paste - 1tbsp

Soak the garbanzo and black eye peas in water for 7 hours. Cook them in 1 cup water, salt and turmeric. Keep aside.
Take one hand full of cooked beans, ginger, cumin, pepper corns, garam masala,tomato,chilly powder and ground to fine paste.
Heat oil in pan, add the chopped onion and fry to golden brown, add the ground paste and let in cook in medium heat till the raw smell fades.
Add the cooked beans in to the gravy and add water if its too thick, dry fenugreek, thyme,1 tbsp of tamarind paste and cook in low heat for 5 mins.
Serve hot with Indian bread.

Note: Before serving the curry add a tea spoon of lemon juice. It enhances the taste.
Cinnamon is the very first dessert I have tasted in US, and its my no.1 favorite dessert too.
It tastes best when it served warm with a loads of cream cheese frosting.. I love 'em... Cinnamon bun is originated in Sweden and named as Kanelbulle(meaning - 'Cinnamon bun') Sweden celebrates October 4th as a cinnamon bun day.
I made the cinnamon rolls using the ready mix from a leading brand, it turned out really well. I also kept only half hour waiting time for the dough to rise.

Base Ingredients:
1/2 cup Luke warm water, 1 egg, 2 cups dough mix (contains the mix of 2 cups flour and 1/8th sugar and pinch of salt), 1 tbsp active yeast.
Extra spoon of all purpose flour for kneading.
Blend egg and water , add the dough mix and yeast till it forms a dough. Use flour for kneading and to remove stickiness from hand.

Cinnamon Topping Ingredients :
1 cup brown sugar, 1 tbsp cinnamon powder, pinch salt, 2 tbs unsalted butter.

kneading is the key to get soft cinnamon rolls. Knead well till it gets non sticky in hands,
transfer the dough to lightly floured surface and roll out the kneaded dough to a rectangle.
Spread 2tbsp butter and sprinkle generously the cinnamon topping on the surface, Roll up the rectangle dough in to a tight cylinder and cut in to small slices and place in a greased pan with distant from one another. Cover with foil and let it stand for 30 mins to rise. Pre-heat the oven to 400F and cook for 17 mins.
Remove from oven and coat with cream cheese frosting or with plain icing,
Cream cheese Icing Ingredients:
1/4 cup cream cheese, 3 tbsp milk, 11/2 cups white-powder sugar.
Serve warm with a hot cup of coffee :) .. Yummm Enjoy!!
Rice - 1 cup
yellow lentil (Toor Dal) - 1/2 cup
Vegetable of your choice - 1 cup
Turmeric - 1 tbsp
Sambhar powder - 1 tbsp
Cashews- 1 tbsp
Cilantro - a bunch
Onion - 1
Mustard - 1 tsp

For- wet spices:
Coriander seeds - 1tbsp
Coconut - 3 tbsp
cinnamon - 1" inch
Cloves- 2
Tamarind paste - 2 tbsp
Cumin - 1tbsp
Red chillies - 4

Cook rice, lentil, vegetable with 5 cups of water and 1 tbsp of turmeric.
Dry fry the wet spices and ground to fine paste by adding enough water.
Heat oil in a pan, add mustard, onion and fry till onion turns golden brown. Add the ground paste, sambhar powder and fry till the raw smell subsides. Add salt and pour in to the cooked rice. Gently mix well till the rice coated with all the ingredients and add tamarind paste.
Heat 1tbsp of clarified butter and fry cashews and add in to the rice.
Garnish with cilantro.
Serve hot with raita.
Zucchini - 2 cups chopped
Cumin seeds - 1tbsp
Red chillies - 1
Mustard - 1 tsp
Turmeric - 1tsp

Heat pan with oil, add the mustard, cumin, red chillies and turmeric.
Mix the chopped zucchini and fry for five mins without adding water.
Add salt and mix well.
Serve with Indian bread or Rice .
This is the mixture of yellow split peas, onions and spices, that are ground to coarse paste and deep fried in oil. Very simple recipe and a quite filling snack for any time of the day. These are called as 'Dhal vada' in India and 'Gateaux Piments' in Mauritius.

Split yellow peas - 1 cup (Soaked in water for 2 hours)
Onion - 1
Green chillies- 1
Red chillies- 1
Ginger - 1" inch
Fennel seeds (optional) - 1 tbsp
Cumin - 1tbsp
Pepper corns - 5
Curry leaves (optional) - 10
Turmeric powder - 1tsp

Step 1.Remove a 2 tbsp split peas mix it with turmeric, curry leaves, cumin, salt and keep aside.
Step 2.Grind the remaining soaked split peas, onion, chillies, fennel seeds, pepper, ginger, to coarse by adding only 2 tbsp water.

Step 3.Mix the step 1 and 2 together, and make very small flat balls out of it.
Step4. Heat oil in a pan and deep fry, till it turns golden brown.
Step 5. Enjoy with tomato ketchup or any kind of chutney :) Yumm!!

Mauritius is well know as a vacation spot. It is truly a romantic place, natural beauty and very relaxing place as well. I had been there for couple of weeks before few years, still it stands out to be my favorite vacation spot. The best compliment to the country is the weather during the summer or atleast I enjoyed the weather in summer! I remember the quotes from Author Mark Twain : "Mauritius was made first and then the heaven was copied after Mauritius". May be its purely depends on the way you see it!

I never had a problem for Indian food when I was in Mauritius (City-Port Louis). The Mauritian Culinary contains the combination of French, Indian, Chinese and African. I was even surprised to find some road side shops which has authentic biriyani and falooda as we do in India :) The deep fried lentil cakes are also known as 'Dhal Wada' in India and they are named as 'Gateaux Piments' in Mauritius. Even though the native language is Creole, people are fluent in English (the national language) and French. But most of the Indian-Mauritians still have their roots and speaks in Hindi(Indian national language).
I must say, for the first time in my life I saw a very graceful sea (there wasn't much of a wave) and the water was so clear.

Most of the souvenir are represented in the form of a cute bird, I was so ignorant, I admit! that I don't know what that bird called as until I ask the customs officer at the airport;why this bird is so special and displayed in the form of toys in almost all the stores? He laughed at me and said its Dodo (pronounced as Do-Du) Mauritius was the only know habitat for the Dodo bird!! Hummm interesting! I bought two Dodo toys, one as key chain and other a big fur toy.
The botanical garden was so wonderful and I could not believe that I had looked at the lotus leaves which were bigger than the ears of an elephant.. huh... ears of a huge elephant. That is the uniqueness of this garden. No where in the world that carries a record of a lotus leaves bigger than this one!!Shown the pic below:

Things to Do! when you visit Mauritius:

  • Very basic thing is to enjoy the clean beach as much as you can!
  • Try the authentic food
  • Have a quick peek in the botanical garden
  • If you are interested in Diamonds, just ask your local guide they will guide you to the diamond market. I had been there its worth the visit.
  • Diving in Mauritius is a pretty cool things, Don't miss it.

  • If you are a water sports lover - So many are in the way.
  • Seven Colored Sand - You can see multi colored sand due to volcanic rocks that became ashes with time in Chamarel
  • Chamarel Waterfall - wonderfull waterfall in the village of Chamarel
  • Tamarin bay - well know for Surfing

My favorite month of the year is about to start, yes I am talking about December(Holiday time). I gotta plan for my holiday trip. See you soon with a different travel-holiday spot.

Kurma or Korma can be prepared with any types of Vegetables. I had a pack of Soy Nuggets to add in to the kurma. You can get Soy chunks in any Indian Groceri shops. Soak the soys in warm water for 2 hours before cooking.

Soy Nuggets - 1 cup (soaked in water for 2 hours)
Cauliflower - 2 cup (Big chunks)
Potato - 1 cup chopped
Peas - 1/2 cup
Lima Beans - 1/2 cup
Onion - 1 medium size
Tomato - 1 medium size
Turmeric - 1 tsp
Coriander powder - 1tbsp
Dry Methi leaves - 1 tsp (optional)

To grind:
Coconut chopped - 1/2 cup
Cashews - 15
Red chillies- 4
Fennel Seeds - 1tbsp
Cumin - 1tbsp
Poppy seeds - 1tsp
Ginger Garlic paste - 1 tbsp
Pepper Corns - 10
Cinnamon - 1" inch
Cloves - 2

Make fine paste of all the 'to grind' ingredients using enough water.
Heat pan, with 1 tbsp oil, fry the lima beans for 3 mins. Remove and keep aside.
In the same pan, fry the soy-chunks for 5 mins, remove and keep aside.
Add onion in the same pan fry till it turns golden brown, add turmeric powder, coriander powder fry till the raw smells subsides.
Mix the chopped tomato, salt and potato. Fry for 2 mins.
Add the ground paste and bring to a nice boil. Mix the cauliflower, soy chunks and lima beans allow it to cook in medium flame for 7 mins.
Add the Peas and let it cook for 2 mins. (Peas only takes two mins to cook) and turn off the heat.
Garnish with Methi leaves Or Cilantro.
Serve hot with rice or roti and Enjoy!!
Tomato Korma or Thakkali Kurma (as we call it in one of the Indian languages) tastes very delicious with any type or idli or dosa.


To grind:
Coconut - 1cup
Chick peas - 1 tbsp
Cinnamon - 1" inch
Clove -2
Ginger Garlic paste - 1 tbsp
Fennel Seeds - 1 tbsp
Cumin seeds - 1 tbsp
Pepper Corns - 1tsp
Red Chillies - 4
Cilantro - a bunch
Poppy Seeds - 1 tsp

To fry:
Onion - 2 cup chopped
Tomatoes - 3 cups crushed
Mustard Seeds - 1tsp
Turmeric powder - 1 tsp
Asafotida/Hing - 1 pinch (optional)
Curry leaves - 10

Grind all the mentioned (To grind) ingredients to fine paste using enough water and keep aside.
heat pan with little oil, add mustard seeds,Curry leaves, onion, hing, turmeric and fry for 5 mins. Add the chopped or crushed tomatoes and allow to boil.
Add salt, 1 cup water and the ground paste in to the boiling gravy. Let it cook in low heat for 15 mins ans turn off the heat and garnish with cilantro.
Serve with idli or lentil pancake or Dosa.
Paruppu Dosai is very healthy and usually prepared with two or more lentils. This is even easier than the regular dosa. There is no fermentation needed. This is served as breakfast or dinner.


To grind:
Toor dal - 1 cup
Channa Dal - 1 cup
Moong Dal - 1 cup
Red lentil - 1 cup
Urad dhal - 1/2 cup
Par Boiled Rice - 2 cups
Fenugreek seeds - 1 tsp

Red Chillies - 3
Ginger - 1" inch
Cumin - 1 tbsp
Curry Leaves - 10
Cilantro - 1 bunch
Asafotida - pinch
Turmeric - 1tsp
Onion chopped - 1/2 cup
Coconut finely chopped - 1 tbsp

Wash and soak the grind ingredients for 4 hours, grind to fine paste by adding red chillies, ginger and salt. keep aside.
Heat pan with oil, add cumin, curry leaves, coconut, onion, asafotida & turmeric. let it cool and add this mixture and cilantro in to the lentil paste and mix well.
Heat the flat pan and pour a spoon full of batter and make dosa.
Serve with sugar or Aviyal, Sambar.
kavuni is the name of this red rice. This is a authentic recipe from Southern part of Tamilnadu in India.
Many use the kavuni rice to make desserts.

Kavuni rice - 2cups
Sugar - 10 tbsp
Milk - 1 tbsp
Grated coconut - 1/2 cup
Water - 5 1/2 cups

Rinse and soak the rice for half hour.
In wide pan, add rice and 51/2 cups of water. Cook in medium heat, till the rice gets the texture shown in pic or till the rice gets cooked.
Mix the sugar and milk. Stir well till sugar dissolves completely.
Turn off the heat and add the grated coconut.
Serve as dessert or snack.
This is a very famous Kerala dish from South-India, prepared traditionally using shallots. It can be made with different vegetables. I used bottle gourd, goes well with rice, roti, puttu and idli, dosa.

Bottle gourd - 2 cups chopped
Baby onion/ Shallots - 1 cup
Grated coconut - 1 cup
tamarind paste - 1 tbsp
Asafotida/hing - pinch
Red chillies - 4
Coriander seeds - 1 tbsp
Channa dal - 1 tbsp
Cumin - 1 tbsp
Pepper corns - 1 tbsp
Turmeric - 1 tsp
Mustard seeds -1 tsp
Curry leaves - 10

Dry fry red chillies, coriander,gram dal, grated coconut, cumin, pepper corns. Let it cool and grind to fine paste. keep aside.
Heat pan with 1 tbsp oil, add mustard, curry leaves, asafotida, turmeric, onions, and chopped vegetables. Let it cook for 5 mins.
Add the ground paste, tamarind juice and water. Bring to boil.
Turn off the heat and garnish with cilantro.
Sundal is a very healthy and tasty snack.

Garbanzo - 2 cups cooked
Red Chillies - 2
Mustard seeds - 1 tbsp
Cumin seeds - 1 tbsp
Asafotida(Hing) - pinch
Ginger paste - 1 tsp
Grated Coconut - 2 tbsp
Curry leaves - 5

Heat oil, add mustard, cumin, hing, ginger paste, red chillies, curry leaves and salt.
Mix the cooked garbanzo and saute for a minute and serve.
Lemon rice is very simple to make. You can prepare this with the left over rice or with freshly cooked rice. Each grain should be separated, adding a spoon of ghee or oil while cooking rice can help in the separation of the grain.

Lemon juice - 3 tbsp
Basmati Rice - 3 cups cooked rice.
Cashews - 1tbsp
Peanuts -1 tbsp
Gram dhal - 1 tbsp
Red Chillies - 2
Curry leaves - 5
Cilantro - bunch
Asafotida/ Hing - Pinch
Turmeric - 1tbsp
Cumin - 1 tbsp
Mustard- 1 tbsp
Ginger paste - 1 tbsp
Urad Dhal - 1 tbsp
Green chillies - 2

heat oil and add the mustard seeds, after it splutters add the gram(channa) dhal, hing,cumin, red chillies, urad dhal, green chillies, curry leaves, ginger, turmeric powder.
Stir for 30 seconds.
Add the 3 tbsp of lemon juice and salt.Stir for 10 seconds.
Mix the cooked rice and gently mix well to coat all the rice in turmeric.

Hint: After cooking the rice, allow the rice to cool completely, in that way each grain will stand out separately and coated nicely in turmeric.
Sometimes, I feel my day starts just to have the lettuce sandwich as my breakfast with herbal tea. This ain't no joke, I'm telling ya the fact! Seriously, its dead boring to think of having the universal standard- cereal and hormone injected milk in the morning.

I'm quite particular in having my breakfast before 8a.m, why? may be I'm having a ridiculous belief that, its gonna boost up my metabolism and keep my energy level up through out the indolent day.

Since I take lettuce bread sandwich on seven days a week, I'm having a big lens over the nutrition facts of the bread.

I love Whole Grain and Multi Grain breads. This has low GI value (GI - Glycemic Index; responsible for converting the Carbs in to Glucose in our bloodstream. The more low it dissolves in to blood, the better.) Whole grain has low GI index(50), good source of fiber, it helps in weight management and really tastes yum. Multi Grain has GI - 48, apparently it is lesser than whole grain. There are interesting varieties in grain bread like flax seed, 7-grain, 12-grain, sunflower seed, so you would never go disappointed with the taste. I prefer the 'Bakers Inn whole grain'. Trust me, I am not endorsing this product, it just has a longer expiry period than the usual ones.

If you think that you are addicted to the taste of Whole Wheat ( GI - Medium- 67) and White bread (GI - high-71), you should look atleast for Whole Grain Wheat and Whole Grain white breads instead blindly choosing plain white bread.

White bread is clearly not for my cup of tea :0) Lets eat consciously and live healthy.
Today is the 2nd day of Navrathri festival. I prepared Sweet pongal for tonights pooja.

Rice - 1 cup
Moong Dal - 1 cup
Jaggery (type of brown Sugar) - 2 cups
Milk - 1/2 cup
Clarified butter - 2 tbsp
Cashews - hand full

Cook the rice and dal together with 5 cups water.
Once the rice is cooked, add the jaggery and stir well.
Add the milk and let it cook in low heat for 2 mins.
Fry the cashews in clarified butter and mix in to the cooking rice.
Stir well for 2 min's and turn off the heat.
Serve hot or cold.

This topic is recently getting so greenish among my friends circle. During any kinda meeting or get together... at least one or two would be keen in digging up this matter. Initially I thought it will be quite difficult to contribute, but its actually vice-verse and also a win-win situation. You help the planet by saving energy and you help yourself by saving money.

One of my friend had sent this link which is extremely informative and has lot of tips on how not to waste energy. All you need is little time and patience to listen to this video.
After watching this video, I got adapted to below points just to appease myself.
  • I ditched my Microwave, just not it saves energy; also it keeps us away from the health hazards of microwave cooking . Refer
  • In Summer, use the Fan - Rather cooling up the entire house.
  • In Winter - Portable Heater
  • I wont buy the Paper plates, cups and plastic spoons.
  • Using Daylight CFL bulb - it saves energy and feels like sunny day inside the house
  • I am using the cloth based floor mop(it lasts longer) instead the trendy paper based floor mop
  • Once I am done watching T.V, I unplug the wire from switch board, instead just turning off the T.V ( Same applies for the rest of my electronic items)
  • I don't use bottled water, I have a water filter which does it's job fantastic!
  • I mostly get the locally grown vegetables and food items
  • Luckily I am not a shopaholic - I only buy the things which are desperately in need.
  • Oh, finally I don't have a need of paper towels in my kitchen I am getting adjusted to the cloth towels.

Well, I had not reached the absolute zenith of contribution towards Go Green, just figuring out few things every day and try to apply that in my life style. Currently I am working on how to use washing machine less and save energy? (!) will update once I am done with my research. Till then you all Stay Green !

I prepared Mexican rice with multi beans and green/red peppers. This is very simple and a delicious dish.

Multi Beans: Pinto, navy beans, pink beans, peas, garbanzo, black eye beans, lima beans, red kidney beans.

Onion - 2
Red & Green pepper - 2 cups chopped
Tomato - 2
Ginger garlic paste - 1tbsp
Green Onion - 2 tbsp chopped
Cilantro - 2 tbsp chopped
Paprika - 1tsp
Turmeric - 1tsp
Cumin - 1tbsp
Coriander powder - 1tbsp
Cinnamon -1 "inch
Cloves -2
Bay Leaf - 1.
Soak the multi beans in enough water over night and cook the beans next morning. It takes around 30 mins to cook.Heat oil, add cumin, mustard, ginger garlic paste, red and green peppers.
Add the chopped onions and fry till it turns golden brown, add the chopped tomato.
Add salt, turmeric, paprika, coriander powder.

Cook till the raw smell subsides.
Add the cooked multi-beans in to the gravy and allow to cook in medium heat for 15 mins.
Add water if needed, Stir in between.
Garnish with chopped green onion and cilantro.
Finally mix the gravy very gently in cooked Basmati rice and Enjoy !!

Mushroom korma is so delicious with kerala Parota. I also prepare this as a side for roti and rice.
Any vegetables can also be added to this korma. I like potatoes and peas as default with this korma.

Mushroom chopped - 2 cups
Potato chopped - 1 cup
Peas - 1/2 cup
Onion- 1/2
Tomato -1
Cinnamon -1
Turmeric -1tbsp
Asafotida- a pinch
Garam Masala - 1 tbsp
Methi leaves -1tsp
Milk - 3 tbsp (optional)
Bay Leaf -1

To grind:
Grated Coconut - 1/2 cup
Gram Dhal -1 tbsp
Coriander seeds - 1 tbsp
Red Chillies -4
Cinnamon - 1/2" inch
Cloves -2
Fennel Seeds -1 tbsp
Ani seeds - 1 tsp
Onion -1/2

Fry the 'to grind' ingredients and grind to fine paste, Keep aside.
Heat oil in pan, add bay leaf, cinnamon, onion fry till onion turns golden brown.
Add the chopped tomato, mushroom -vegetables, salt, turmeric, asafotida, garam masala, methi leaves, and add the ground paste.
Fry till the raw smell subsides, mix the milk and let it cook in medium heat for 15 mins. Turn off the heat and garnish with cilantro.

Green onion - 1 bunch
Potato chopped - 2 cups
Cumin - 1tbsp
Garlic - 1
Mustard - 1tsp
Chilly powder - 1bsp
Turneric -1tsp
Curry Leaves - 5

Wash and Chop the green onion and potato.
Heat pan with oil, add cumin, garlic, mustard, green onion and potato.
Fry well, add turmeric and salt.
Add enought water to cook well
Garnish with curry leaves and cilantro.
Moong Dhal - 1 cup
Green Chillies -4
Onion -1
Cumin - 1tbsp
Mustard - 1tsp
Tomato -1
Turmeric - 1tsp

Wash moong dhal and soak in water keep aside.
Heat pan with oil and add cumin, mustard seeds, green chillies and onion, fry till onion turns golden brown
Add the chopped tomato and salt.
Add the soaked dhal with enough water and allow to cook till the dhal turns soft.
Serve with Rice.
During my initial days of cooking, half or more than a half of work was done by my microwave, which conquered big space in my kitchen. I thought I am really saving a lot of time by using it, right from making tea to re-heating the foods and frozen items. As you all know, there are so many debates on microwave cooking. Not surprisingly, no one gives much attention to it. Since it's a big celebrity in the kitchen, its natural for us to think twice before we forsake using it. Recently, I had made a little changes in my life style by introducing Ayurvedic concepts and herbs. I want to make sure that I am not doing more harm than helping myself, but microwave cooking kept me always skeptic. I been reading through a lot of articles and doing a little research on it, I was at utter shock to find the hidden health hazards of microwave cooking.
Listed the few health hazards of microwave cooking:

1). Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].
2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
4). The effects of microwaved food by-products are residual [long term, permanent] within the human body.
5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
7). Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.
8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

I really felt, its very harmful to take the hellish help from the microwave and its certainly inept to be in my kitchen. I have stopped using it... have you?
Kadala Curry is a very famous south-indian dish, its a best combo for puttu. It also taste good with idli, dosa, rice and roti. Amount of coconut can be adjusted as per the taste.

Black Channa - 1 cup

To Grind:
Onion - 1/2
Tomato - 1/2
Grated coconut - 1/2 cup
Garlic - 2
Ginger - 1" inch
Pepper corns - 5
Coriander seeds - 1 tbsp
Cilantro - 1/4 bunch
Gram dhal - 1 tbsp
Cumin - 1 tbsp
Red Chillies - 3

For Seasoning:
Onion - 1/2
Cloves - 2
Cinnamon - 1/2 Stick
Fennel Seeds - 1 tsp

Soak the black channa over night and pressure cook with turmeric and salt to 2 whistles.
Heat oil in a pan and fry the ' to grind' ingredients, let it cool down completely and grind it to fine paste using very less water, set aside.
Saute clove, fennel, cinnamon, onion, add the paste and cooked channa dhal mix well and cook in medium heat for 10 mins. If needed add water.
Karela - 1 cup
Mustard - 1tsp
Cumin - 1tbsp
Turmeric - 1tsp
Grated Coconut - 1/4 cup
Mix turmeric with chopped Karela and set aside.
Heat heavy pan with oil, make tadka with mustard, cumin and add the karela.
Fry till it get tender, add salt and grated coconut and fry for few more mins.
Serve as a side with roti or rice.
Chopped beans - 1 cup
Cumin - 1 tbsp
Mustard - 1 tsp
Channa dhal - 2 tbsp
Red chillies -3
Curry leaves - 5-6
Cilantro - 1/4 bunch

Heat pan with oil and make tadka with cumin, mustard, channa dal, red chillies and curry leaves. Add the chopped beans and let it cook in medium heat for 15 mins.
Add salt and cilantro.
Serve as side with roti or rice
Methi leaves - 1cup
Mutter - 1/2 cup
Milk low fat - 1 cup
Cardamon - 1
Cinnamon - 1/2 stick
cloves - 2
Onion - 1 small
Poppy Seeds - 1tsp
Green Chillies - 1
Coriander leaves - 1/4 bunch
Ginger Garlic paste - 1tbsp
Cashews - 1tbsp
Cumin - 1tbsp

Heat oil, add cumin and methi fry for few mins and keep it aside.
Grind onion, green chillies, cloves, cinnamon, poppy seeds, ginger garlic paste, coriander leaves, cashews.
Heat heavy pan with oil, cumin and grinded paste fry till the raw smell subsides.
Add the Methi leaves, salt and milk, cook in medium flame for 15 mins.
Serve with Roti.
Onion - 1
Tomato - 1
Garlic - 10 pods
Any type of vathal (Manathakkali/Sunda vathal) - 5-10
Red chillies- 2
Fenugreek - 1tsp
Cumin- 1tsp
Mustard - 1tsp
Sambar powder - 1tbsp
Tamarind paste - 1tbsp

Heat heavy pan with a spoon of oil, fry the vathal and keep it aside.
Fry the red chillies, fenugreek, cumin, mustard and garlic till the raw smell subsides.
Fry the chopped onion till golden brown. Add the tomatoes, Turmeric powder, sambar powder, salt and water.
Boil the gravy for 10-15 mins. Add the tamarind paste and heat for 5 mins. Finally mix the fried vathal in to the gravy. Serve with rice, papad and vegetable fry.

Pic - House of W.Shakespeare
My favorite English poets are William Shakespeare and Wordsworth. I absolutely adore all their work, specially the one about Daffodils and Fairy Land. In my school days, I never missed a English class particularly the poem class. My English teacher had an unique style of narrating poems by using different magical vocabulary which will take us to the imaginary world of arts and literature. That's where my thirst to visit UK begins.
- a stanza from Daffodils
"I WANDER'D lonely as a cloud That floats on high o'er vales and hills,
When all at once I saw a crowd,
A host, of golden daffodils;
Beside the lake, beneath the trees,
Fluttering and dancing in the breeze."
huh! Finally I satisfied my thirst by making couple of weeks trip to UK - Stratford upon Avon. Which is a birth place of W.Shakespeare. I always expected it to be very greenish and wealthy, having all the mountains and valleys covered with baby green grass and cute little sheeps. It certainly din't fail to meet my expectations. William Shakespeare house is now used as a museum and they still have most of the house hold items used by the poet in display. I was quite obsessed with the elegance of this place, it has very narrow roads, old buildings and churches which now stands as a historic monuments. I would be at fault, If I miss to comment on the weather which was so graceful in drizzling and making the baby green grass to shine in the sun rays.

From Startford upon avon I travelled to small town called 'Llangollen' in east wales for the famous canal-barge ride. I got a chance to experience the english breakfast with a cream tea( it includes milk, tea, scones, clotted cream and jam). while having the glorious scenic ride in the canal, I was very curious about the sheeps which had a different number written on them in different colors, I asked the lady incharge of the barge.
Me: Are they(Sheeps) only for wool?
She replied (with her english accent) : No, it's all for Meat!
yeah, it's sad to hear that.
Well, my journey moved from Llangollen to Scotland- Edinburgh. After spending some time in a very calm country side of wales, Edinburgh epitomizes posh and liveliness. The famous castle in Edinburgh looks so fantastic and the overall city glitters in the night. Still, I have a lot to talk about my experience, but I prefer to keep it in my memories :) To the whole my journey to the land of poets were fabulous!