Wednesday, January 20, 2016


Small onion – 30g
Tomato – 3
Tamarind – 10g
Salt to taste

Take 50gms from the following Vegetables

Brinjal –
Carrot –
French Beans –
Potato –
Green field beans -
Broad Beans –
Drumstick –
Raw Banana –
Karunnai Kilangu –
Surukkai -

Coconut Masala

Coconut (medium size) – 1
Garlic – 4
Coriander seeds – 1 tbsp
Dry Redchilli – 3
Peppercorns – 1 tsp
Fenugreek Seeds – ¼ tsp

To Temper

Gingelly Oil –  4 tbsp
Jeera Seeds –  ½ tsp
Asafoetida Powder -  ½ tsp
Curry leaf – a few

Method of Preparation

1.     Cut the vegetables into medium sized dices.

2.     Extract the tamarind juices. Slightly fry the coconut masala ingredients and then finely ground it.

3.     Heat oil in a pot, add the shallots and tomato. Sauté it and now add the tamarind extraction. Allow to boil in slow flame.

4.     Dilute the ground coconut masala with water and Pour the masala into the mixture now. Stir it, add the vegetables and salt.

5.     Allow the vegetables to cook well in this Kulambu but you cook it in slow flame. This cooking helps the kulambu to give better taste.

6.     Finally temper and pour it on the top. 

Monday, January 18, 2016

Hara Bhara Kebab | Kebab Recipes

Potatoes, Boiled –  500g
Green Peas, Boiled –  60g
Green chilli, finely chopped – 2nr
Salt – to taste
Coriander leaf, finely chopped – a few
Chaat Masala – ¾ tsp
Cumin Powder – ¾ tsp
Oil – as required
Gram Flour – 1 tbsp

Method of Preparation:

1.     Gently mash the boiled potato and green peas. Mix both well.
2.     Add the remaining ingredients and mix it all well.
3.     Make even size patties, cook the patties over hot tawa and drip the oil around the patties whenever we need it.

4.      Serve the Hara Bhara Kebab as hot.