Friday, July 21, 2017

Aloo Poha


Poha-2 cups
Potato-1 full, diced
Onion-1/4 chopped
Red chillies-1 or more
Green chillies-3 nos, chopped
Curry leaves and Cilantro- To taste
Salt-To taste
Asafoetida powder- To taste
Turmeric Powder-1/4 tsp
Mustard seeds, Cumin seeds-1/2 tsp
Peanuts or Cashewnuts- 1 handful
Lemon-1 full squeezed


  1. Wash and rinse thick poha and set aside.
  2. Add oil to a pan, add mustard seeds, red chillies, asafoetida, curry leaves and let splatter. 
  3. Add chopped onion, potato, peanuts, turmeric powder and saute. Add very little water and allow potatoes to cook.
  4. Once potatoes are cooked, add the poha and saute and salt to taste and turn off stove.
  5. Add freshly squeezed lemon juice and  close the lid for the pan and let sit for 5 minutes.
  6. Garnish with cilantro and serve hot.

Sunday, June 25, 2017

Badam Halwa- Almond pudding


Badam/Almonds- 2 cups
Milk- 5 cups
Saffron - A pinch
Elaichi/Cardamom powder- to taste about 1 tsp
Sugar- 4 cups


  1. Soak almonds in boiling water for 2-3 hours and peel the skin. Add peeled almonds and a cup of milk in a blender and grind to a smooth paste.
  2. In a pan add 2 tbsp ghee, add the ground almond mixture and add the remaining milk to the paste and stir continuously till raw smell is gone and mixture gets tight.
  3. Now add sugar to the mixture and keep stirring continuously till ghee separates. You can add olive oil instead of ghee to prevent lumps.
  4. Serve warm and enjoy.

Yogurt Mint Chutney for Kabobs


Yogurt- 3 tbsp
Mint- A handful
Cilantro- A handful
Green chillies- 2
Lime juice- 1/2 a lime squeezed
Cumin seed powder- 1/2 tsp
Garam masala-1/2 tsp
Garlic- 1 pod
Salt-To taste


  1. In a blender, add cilantro, mint, green chillies, garlic, lime juice, salt, spice powders and grind to a smooth paste
  2. Add yogurt and pulse till smooth.
  3. Serve with grilled vegetables, chicken, shrimp, lamb kabobs.

Saturday, November 12, 2016

Crab curry


Crab- 1 pound
Onion- 1/2 medium, diced
Tomatoes- 2 medium, diced
Green chillies- 2 or 3 per taste
Garlic-6-7 pods
Grated coconut-1/4 cup
Cumin seeds- 1 tbsp
Fennel seeds- 1 tbsp
Black pepper corns- 1 tsp
Curry leaves- 1 spring
Cloves- 4 or 5 nos
Cardamom- 3 nos
Cinnamon stick- 1 small
Bay leaf- 1 big
Mustard seeds -1 tsp
Turmeric powder, Red chilli powder, Coriander seed powder, pepper powder, Garam masala- To taste

  1. Clean the crab and keep aside.
  2. In a pot, add oil, cumin seeds, fennel seeds, pepper corns and allow to splatter, then add onion, tomatoes, garlic, green chillies and saute well until done. Add grated coconut and turn off stove. 
  3. Allow to cool and grind to a smooth paste.
  4. Again in same pot, add oil, mustard seeds, garam masala items, curry leaves and after it pops, add the paste and then mix. 
  5. Now add all the masala powders and adjust flavor per your taste. Add water per your consistency desire.
  6. Allow the curry to boil until oil separates.
  7. Add the crab and close the pot for about 5 minutes until a boil comes and turn off stove.
  8. Eat with hot white rice, idly, dosa, parotha or as is. The crab meat will fall off the shell.

Monday, March 21, 2016

Secret Podi-now longer a secret

This is athama's secret podi that can be used to enhance flavor of any sambar, kolambu or rasam right before turning off the stove.


Malli or coriander seed- 1 cup
Red chillies- 1 cup
Channa dal- 2 tsp
Toor dal- 2 tsp
Fenugreek seeds or vendayam- 1/2 tsp
Asafoetida- To taste


1. Roast until done and cool.
2.Grind to fine powder.

Monday, August 24, 2015

Mango Kulfi

Mango pulp- 1 cup
Whipping cream-2 cups 
Condensed milk- 1 can
Evaporated milk-1 can
Saffron- A good pinch
Elaichi powder- 1 tsp or as per taste
Pistachio nuts-1 tbsp chopped finely

Turn on ice cream maker and add all ingredients. Let it churn for 20 mins and store over night in an air tight container. 

Tuesday, August 4, 2015

Cold Coffee

This is a super easy recipe and can earn you wows.


Nescafe coffee powder- 1.5 tsp
Vanilla Icecream-1/2 scoop
Milk- 1 cup
Sugar-1.5 tsp
Ice cubes-4 nos


1.Mix all ingredients and whip in blender. Makes 1 serving.

Note: if you don't have vanilla ice cream handy, you can add a splash of vanilla essence and some whipping cream.