Monday, March 9, 2009

Dear Viewers,

Today I am posting a recipe, Baby corn fry.



  • Baby Corn:200 gms.
  • Refined flour:3 tbsps.
  • Corn flour :2 tbsps.
  • Ginger garlik paste:1tsp.
  • Milk:1/2 cup.
  • Salt:to taste
  • Pepper:one pinch.
  • Baking powder:a pinch
  • Oil: For deep frying.


  1. Cut babycorn into length wise pieces
  2. Make batter with refined flour,1tsp corn flour ,ginger and garlik paste,salt,pepper and baking powder.
  3. Dip the babycorn pieces in dry corn flour kept aside and into the prepared batter and deep fry.
  4. Serve hot.
Please visitmy main page also to post queries in chat box. Happy cooking.

Saturday, February 28, 2009

Dear Viewers,

Today I am posting third in the starter series, Ladies Finger fried in batter.
This can be eaten separately as well as along with rice.

Ladies Fingers Fried in



  • Ladies finger:200 gms.
  • Turmeric powder:a pinch.
  • Salt:to taste.
  • Chilli powder:1 tsp.
  • Batter

  • Bengal gram flour:2 tbsp.
  • Corn flour:1 tsp.
  • Soda-bicarbonate: a pinch.
  • Salt: a pinch.


  1. Wipe ladies fingers with damp cloth.Remove the tail and make a slit in the length way.
  2. Mix turmeric,chilli powder, and little salt.
  3. Stuff the ladies finger with this masala.
  4. Prepare the batter with the batter with the better ingredients mentioned earlier.
  5. Dip the stuffed ladies fingers in the batter and deep fry.

  6. The Ladies finger fry in batter is ready.
Please visitmy main page also to post queries in chat box. Happy cooking.
Dear Viewers,

Today I am posting the second recipe of starter series.



  • Palak:one bunch.
  • Bengal gram flour:4tbsps.
  • Rice flour:2tbsps.
  • Salt:to taste
  • Chille powder:1tsp.
  • Soda-bi-carbonate (cooking soda):a pinch


  1. Clean with water and cut the palak into pieces
  2. Add all the ingredients to the palak and mix well to cover all the palak pieces.(No water should be added since the moisture present in the palak after cleaning is more than enough to mix.)
  3. Heat oil in a pan
  4. Fry dessert spoonful in hot oil.
  5. Drain and serve hot.
Please visitmy main page also to post queries in chat box. Happy cooking.

Sunday, February 22, 2009

Dear Viewers,

Parties are always started with starters.Today what I have posted is the first recipe of starter series.



  • Cauliflower:300 gms.
  • Refined flour:2 tbsp or 20 gms.
  • Corn flour:1 tbsp.
  • Pepper:a pinch.
  • Salt:to taste
  • Oil:required to deep fry.


  1. Cut the cauliflower in to small flowerets.
  2. Parboil cauliflower in salted boiling water.
    Drain and keep the remaining water for subsequent use.
  3. Prepare a batter with refined flower flour,corn flour,pepper and salt and the remaining water.
  4. Heat oil in a pan. Dip each cauliflower floweret in batter and deep fry.
    Let the excess oil be drained by placing the fried flowerets on absorbent paper.
    Serve hot.
Please visitmy main page also to post queries in chat box. Happy cooking.

Saturday, February 14, 2009

Dear viewers,

I had put a question in my blog ,Should sweet be eaten before food or after? Dentists advise that sweet should be consumed before food .

Every time you eat or drink anything sugary, your teeth are under acid attack for up to one hour. So it is important to keep sugary foods only to mealtimes, limiting the amount of time your mouth is at risk.

But we like to have desserts after food only. With out a dessert the meal is not complete ,is it not? That too on important day like today for my young viewers,on "Valentine Day" how can a feast go with out a dessert to be followed?

Today I am posting another dessert recipe, 'chocolate Souffle. '

Kamala Marthandan.


(To serve 4 persons)


  • Milk:1 cup.
  • Sugar:5 tbsps
  • Cocoa powder:1 tbsp.
  • Eggs:2 nos.
  • Vanilla essence:1 tsp.
  • Gelatin(About 11 Gms.):
  • Method

    1. Boil the milk,add the cocoa and mix well.
      Remove from fire and cool slightly.
    2. Beat the yolks with only 4 tbsps of sugar(keep balance 1 tbsp sugar separately)
      Add this mixture to the milk.
    3. Cook this in a double boiler till it becomes a thick custard or it should coat the spoon.(Imp: care should be taken that the egg should not curdle).Remove from fire.
    4. Take 2 tbsp from the above hot mixture of warm cocoa and milk ,
      mix nicely with the gelatin in a bowl add back to the mixture and mix well.
      Cool it.
    5. Add essence and beat the egg whites stiff.Add the remaining 1 tbsp of sugar and beat again till stiff foam consistency is reached.
    6. FOLD in to the custard and pour in pre-chilled dish allow to set in a fridge.
    7. Serve with cream,nuts,and grated chocolate.

    FOLDmeans mixing gently with a spatula.

    Please don't forget to post your comments.
    Please visitmy main page also, to post queries in chat box. Happy cooking.

    Sunday, February 1, 2009

    Dear Viewers,

    The new star in Indian tennis is The 16- year- old Yuki Bhambri who wins the junior boys' tittle in the final of the Australian Open junior tennis championship In Melbourne on Saturday,31-1-2009.He becomes fourth Indian to win a junior Grand Slam.
    Today,I have given a recipe for making a dessert.

    Kamala marthandan.



  • Milk : 11/4tea cups.
  • Condenced milk:1/4 tin.
  • Chocolate flavoured custard powder:11/2tbsp.

  • or
  • Cocoa powder:1tbsp. Corn flour:1/2tbsp.
  • Cream:3/4cup.
  • Vanilla essence:1tsp.

  • For decorating
  • Cashew nut pieces
  • Cream(3tbsp.)

  • Method

    1. Keep 1/4 cup of milk aside.
    2. Mix the condenced milk with remaining portion of milk and boil in a thick bottomed pan.
    3. Add the custard powder or
      The mixture of cocoa and corn flour in 1/4 cup of milk kept in the beginning.Stir well to get a smooth liquid.
    4. Pour the above mixture into the boiling milk stirring continiously till the mixture begins to thicken.(Keep the stove in slow flame.)
    5. Remove from the stove and allow to cool.
    6. After the mixture has cooled down add the essence.
    7. Beat the cream and add to the mixture.
    8. Blend the mixture well with a hand blender and place in the fridge.
    9. When it is set,decorate with nuts,cream and serve chilled.
    Hope you have enjoyed making CHOCOLATE MOUSSE.If you have any doubts you can always contact the author.
    Please visitmy main page also to post queries in chat box. Happy cooking.

    Thursday, January 22, 2009

    Dear viewers,

    Hope you are liking my blog and posts. Please post your comment in the chat box or in the response form in which is also managed by me.
    Mostly I have been posting chicken recipes and today I have posted a recipe to cook a nice mouth watering mutton curry.

    Kamala Marthandan.



  • Mutton:1/2kg.
  • Minced garlic:1tbsp.
  • Minced Ginger:1 incg piece.
  • Jeera:1 tsp.
  • Redchillies:10-12Nos.(discard the seeds.)
  • Cinnamon: 2 inch piece.
  • Cloves:4 Nos.
  • Coriander powder:1Tsp.
  • Turmeric:1/2tsp.
  • Small onion:1/2 cup.
  • Tomatoes: 3Nos.
  • Cardamom: 2 Nos.
  • Onion : 2 Nos.
  • Oil,salt: to taste.
  • Method

    1. Slice the onion,chop the tomatoes.
    2. Grind chilli skins,jeera,turmeric,cinnamon,cloves,coriander powder into fine paste.
    3. Grind the small onions.
    4. Cut the mutton into pieces and clean
    5. Heat oil,add cardamom,sliced onion and fry.
    6. Add ginger,garlic,masalapaste,ground onions,tomatoes in that order.Fry well after each addition.
    7. Lower the flame and cook till oil separates.
      Add mutton pieces and fry till juice comes out.
    8. Add a cup of water,salt and cook in pressure cooker.
    A very colourfull and semi gravyRogan Josh is ready.

    Please visitmy main page also to post queries in chat box. Happy cooking.

    Saturday, January 17, 2009

    Dear viewers,

    Hope you all would have enjoyed your Pongal festival holidays.
    Pongal festival is a Harvest Festival celebrated in Tamil Nadu ,India. Harvest festival is celebrated in different names in various states of India.
    Today I have posted a new recipe. Please try post your comment about the recipe.




  • Chicken:1kg.
  • onion:4nos.
  • Tomato:4Nos.
  • Turmeric powder:1/2tsp.
  • Redchilli:5Nos.
  • Peppercorns:1tsp.
  • Cloves:4Nos.
  • Cinnamon:2 inch pc.
  • Big Jeera(Somph):1/2tsp
  • Ginger:2inch pc.
  • garlic:2pods.
  • Vinegar:1tsp.
  • Method:

    1. Slice the onion,Cut the tomatoes into small pieces.
    2. Grind the red chillies,turmeric,pepper corns,cloves,cinnamon,bigjeera,garlic,and ginger into a fine paste.
    3. Clean the chicken and cut into pieces.
      Smear with half quantity of masala and marinate for half an hour.
    4. In a pan add oil and fry the sliced onion.
      When the onion turns into brown colour, add the remaining masala and fry for a minute.
      Add the cut tomatoes and fry till oil come to the top.
    5. Add the marinated chicken and let it cook till done.
    6. Add a tsp of vinegar.Add salt and cook for some more time.
    7. Garnish well and serve hot.

    Please visitmy main page also to post queries in chat box. Happy cooking.

    Friday, January 9, 2009

    Dear viewers,

    Year 2009 has started.We at and wish you all success in carrying out your resolutions.
    I have posted a new recipe for your benefit. Hope you will enjoy cooking it and please post your comments and suggestions.


    (To serve 2 to 3 persons)


  • Boneless chicken:1/2 kg.
    (cut into small pieces)
  • Marination masala.

  • Ginger paste:1/2tbsp.
  • Garlic paste:1/2tbsp.
  • Chilly powder:1tsp.
  • Pepper powder:1tsp
  • Garam masala:1/2tsp.
  • salt:1 tsp.(to taste)
  • Thick curd:2tbsp.
  • cornflour:2tsp.
  • Oil: Quantity for deep frying.
  • Coriander and pudina Chutney

  • Coriander:1 bunch
  • Pudina:1 bunch
  • Green chillies:3nos.
  • Garlic:1 clove
  • Salt:1tsp.
  • Lime fruit:1no.
  • Method

  • Marinate the chicken pieces with the Marination masala and keep aside for one hour.
  • Heat oil in a Kadaior in afryingpan.
  • Mix the marinated chicken with the corn flour and deep fry
  • Remove and strain excess oil and add 1tsp of lime juice on top of the fried chicken.
  • Now you can prepare coriander and pudina chutney.
  • Coriander and pudina chutney

    Clean well the coriander leaves and pudina leaves in running water.Put this in a small grinder. Add chillies ,garlic,lime juice and salt. Grind well to get a homogenious can thin it by adding little water. Yummy, your Dry chicken fry with Coriander and Pudina Chutney is ready to be served.

    Please visitmy main page also to post queries in chat box. Happy cooking.

    Thursday, January 1, 2009

    Hi Viewers,
    Please visitmy main page also to post queries in chat box. Happy cooking.