Annapoorna The Cookery Blog

boiled corn 1 cup
jaggery 1/2 cup
cardamom 4
rice flour 2tsp
milk 500ml


mix milk and corn and cook till the milk is reduced to half. add
jaggery and cook till it melts completely. mix the rice flour in
1/4 cup of water and add to the kheer. when it is cooked and
little thick remove from fire and add a tbsp of ghee and cardamom
powder.

boiled corn 2 cups
grated onions 1/2 cup
tomato cubes 1/2 cup
green chilies 2
coriander leaves 2 tbsp
chat masala 1 tsp
icecream cones 4
salt to taste


mix all the ingredients adn fill in the icecream cones and
garnish with coriander leaves. u can also add lemon juice.

boiled corn 1 cup
tomato 6
cut onions 1/4 cup
cumin seeds 1/2 cups
mustard seeds 1/4 tsp
ginger garlic paste 1 tsp
curry leaves 1 tsp
turmeric 1/4 tsp
dhania powder 1 tsp
zeera powder 1/2 tsp
red chillie powder 1 tsp
oil 3 tbsp
salt as required


heat oil put mustard and cumin seeds, when they splutter add
the onions till golden brown. add ginger garlic paste
curry leaves, turmeric, red chillie,dhaniya, zeera powders and fry
a little more..now add the cut tomatoes , corn and salt and cook
them till soft. add a cup of water if required and cook till
oil floats on top.

fresh corn 1/2 cup
semolina 1 cup
green chillies 4
carrot 1
oil 50 gm
ghee 2 tbsp
mustard seeds 1/4 tsp
cumin seeds 1/4 tsp
onion 1 small
ginger 1'peice
curry leaves 1 tsp
corianderleaves 2 tsp
salt as required


heat ghee and fry the semolina till the raw smell goes. heat oil
in another pan add mustard and cumin seeds and when they
splutter add finely cut onions, curry leaves, slit green chillies
finely cut carrots, corn and fry for two min.now add half a cup
of water and cook the corn till soft. add salt and 2 cups of water
and boil. when it is boiling add ravva slowing stirring to avoid
lumps , cover it and cook for 3 min more... remove the heat.
add lemon juice and coriander leaves and serve hot...those who
dont like normal upma also will relish this and enjoy

fresh corn 2 cups
green chillies 4
ginger 1 " peice
salt as required
coriander leaves 2 tbsp
oil to fry


grind the corn, chillies and ginger along with salt into a coarse
paste. add coriander leaves and mix. make into small balls and
press it flat like vadas and fry in hot oil till golden brown. serve
hot with tomato sauce or green chutney.

every body is bored to eat white rice and curries. we can make
varieties of dishes with cooked rice, but the rice should be
evenly cooked and separate .



1. lemon rice: Heat 2 tbsp of oil and add red chilllies , mustard and
cumin seeds and when they splutter add half a spoon of urad dal and
a spoon of chana dal , curry leaves and turmeric . when they r little
brown remove from fire and add juice of one lemon. now mix this with
2 cups of cooked rice and salt and mix well .. leave for five minutes
and serve.



2. u can make the lemon rice with redchillies and for a change use
only green chillies as required. u can also add a tbsp of grated carrot
or ginger juliens too for a different taste.



3. coconut rice: grate the fresh coconut. Heat oil in a flat pan. add
red chillies, mustard and cumin seeds and when they splutter add
curry leaves , tsp of urad dal and chana dal and fry a little . now add
the grated coconut and fry a little on low heat without making it
change the colour. it should be white. remove from the heat and
add cooked rice, salt and mix well and serve after five minutes.



4. chinese fried rice : cut an onion, carrot, beans and cabbage
into fine peices. Heat 2 tbsp oil in a flat pan add onions and fry till
they r translucent and then add the vegetables and fry a little more
. now add half a tsp of soya sauce, a pinch of ajinomoto, half a tsp of
sugar and fry again. now add cooked rice and mix well adding salt
and pepper as required. fry for two minutes and serve. u can also
add shredded and fried chicken peices or egg fried peices along
with the vegetable to make it more tasty ...and also fried paneer
too for a change.



5. puliyagora or tamarind rice: soak tamarind in little water
and take the pulp or u can use the tamarnd pulp available. Heat
4 tbsp oil and add red chillies , mustard and cumin seeds and when
they splutter add asafoetida, curry leaves , a tsp of urad dal and
1 tbsp of chana dal and if wanted 3 tbsp of groundnut. fry a little
and add the tamarind pulp, salt and turmeric. when the mixture
is well boiled and cooked and the oil floats on top . remove from
fire. now u can preserve this too when ever required take cooked
rice and add the required amount of this mixture and mix well
and eat after five minutes.




6. for a variety of tamarind rice u can also add this powder. take
5 red chillies, 3 tbsp of til, 1/4 tsp of methi seeds and 1 tsp of
cumin seeds. fry them a little and make into fine powder and add
to the boiling mixture. when using this powder dont use the red
chillies for tadka.



7. jeera rice: cut one onion , 3 green chillies and ginger into fine
peices. heat oil in a flat pan and add a tsp of cumin seeds, 4 cloves
, 3 elaichis, 1'' peice of cinnamon and 1 tsp of shahijeera and fry a
little and add onions, chillies and ginger juliens. fry a little and add
cooked rice with required salt and mix well into this and serve hot
with any khorma or curd raita.



8. curd rice : when u hv cooked rice into very soft u can make
this curd rice. or add water to the cooked rice and cook it again
till it becomes soft .. add the required salt and mash it with the
ladle. now heat ghee or refined oil . add red chillies, mustard and
cumin seeds and when they splutter add a tsp of urad dal and
chana dal and also ginger juliens.( if u like u can also add black
pepper seeds too) a pinch of asafoetida and curry leaves and fry
a little . remove from fire . add a cup of curd and a cup of milk to
the rice and mix well. add this tadka to the rice, mix well and
leave for ten min and serve with lemon pickle. this is best suited
to take for travel. we are adding half of milk because to enhance
its taste . if we add whole of curd it becomes hard and sour after
some time.

u can make curry with any vegetable available .


first cut an onion and the vegetable. heat oil in a pan . add little
mustard and cumin seeds and when they splutter add onions,
curry leaves and fry till they r translucent. now add turmeric,
red chillie powder and ginger garlic paste and fry . Add the
vegetable and the salt and mix well. cover with lid and cook
on low heat to make the curry more tastier. add water only if
required. this enhances the flavour and retains the proteins
and nutrients of that vegetable. when cooked add coriander
leaves and garam masala and serve ...



when u dont have any vegetables at home and u are lazy or tired
to go out and get some vegetables. u can make a curry ...



soak a cup of chana dal or moong dal in water for 15 min. cut one
onion .Heat oil , add mustard and cumin seeds and when they
splutter add onions, curry leaves, ginger garlic paste and when
they are little fried add the drained dal into it. Add turmeric, red
chillie powder and salt and mix well and cook on low heat. add
little water if required. when cooked add coriander leaves and
garam masala and serve.

when u r hungry and want something to eat. u can make this dosa s
very fast with the ingredients available at home.

sweet dosa

wheat flour 1 cup
sugar 4 tbsp
elaichi powder pinch
or vanilla essence 2 drops


mix all these ingredients with no lumps with water in a pouring

consistency and leave it for 10 min. Heat non stick pan and make

dosas using butter or ghee or like that only. Eat it when hot

and with jam.




Hot dosa

besan 1 cup
onion 1 small
curry leaves 1 tsp
coriander leaves 2 tsp'
red chillie powder 1 tsp
turmeric pinch
salt to taste
oil to fry


mix all the ingredients with water to a pouring consistency and leave

aside for 10 min. Heat a non stick pan and make dosas with the batter

and relish with any pickle.

finely shredded cabbage 250 gm
red chillies 6
mustard seeds 1/4 tsp
cumin seeds 1/2 tsp
chana dal 3 tbsp
curry leaves 1 tsp
coriander leave 2 tbsp
turmeric 1/4 tsp
oil 3 tbsp
salt to taste



Finely shred the cabbage. Heat oil in a non stick pan or a flat pan.

Add mustard, cumin seeds and when they splutter add chana dal

turmeric and curry leaves and fry a little more. add cabbage and

salt, mix well . Cover with lid and cook on low heat. no need to add

water. This can be competed in ten min and ready to eat. Add

coriander leaves and garam masala and remove from fire. Its best

for chapatis and rice too.

grated carrot 1 cup
chana dal 3 tbsp
onion 1
green chillies 2
curry leaves 1 tsp
coriander leaves 2 tsp
red chillie powder 1 tsp
turmeric 1/4 tsp
salt to taste
mustard seeds 1/4 tsp
cumin seeds 1/4 tsp
oil 2 tbsp



soak the chana dal in a cup of water. Heat oil in a pan and add
mustard and cumin seeds,chana dal and green chillies. When they
splutter add finely cut onions and fry till they are translucent.
Now add turmeric, red chillie powder and fry a little and add
grated carrot, salt and mix weill and cover with lid. cook on low
heat mixing ocassionally. This goes well with chapati and rice ...

India is famous for spices. costliest of all spices is saffron. Next
place is occupied by cardamoms. Its birthplace is India only.
In India cardamom is regarded as queen of all masala condiments.
There are three types of cardamoms available in India. black, white
and green. Manypeople have the habit of chewing a cardamom. No
sweet is complete without using cardamom powder. We use it in tea
also.

They give relief in cough and and throat problems. cardamom along

'with ajwain is used for stomach aches in children. The flavour of

cardamoms make the food items tasty and digest them properly.

cardamoms also supply calcium to the body if taken regularly.

Eating cardamoms regularly can reduce the bad odour in mouth.

Chewing the fresh stems of the cardamom plant can stop the

bleeding in between the teeth and make them strong. The

decoction made with the stem along with black salt should be

gargles to reduce tonsilitis. There is no house which doesnt use

cardamom .