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Showing posts from June 20, 2013

Raja Parley Style Cashew macaroon


Egg whites - 2
powdered sugar - 1/2 cup
crushed cashews-1/2 cup
lemon juice- 5 drops

Preheat the oven to 200 F. 

Beat the egg white with lemon juice using hand blender, care to be taken not to get even traces of yolk in whites till it foams,beat roughly for about 4 mts.

Add the powdered sugar little by little while beating. Beat at high speed for about 10 mts till stiff peaks form.
Touch and feel the batter. There should not be any sugar granules felt. 

Add the cashew now. No need to use blender further. Just bind the batter by folding. Fill this in Ziploc covers and cut the tip and make macaroons on a lined baking tray.

Bake for about 30-40 mts. Chewy once done then turns crisp. Store it airtight. Relish these macaroons.Thanks to Mullai's spiceindia blog for the recipe.

Ragi Dhida Batter


Sprouted Ragi flour- 4 ladleful
powdered Rolled oats- 2 ladleful
dosa batter - 1/4  cup
salt if required chk dosa batter has salt

Mix well and let the batter rest, this results in a foamy batter. Easy to spread and flip dosa.

Oats Dosa Batter


Powdered Rolled Oats: 1 cup
Sooji or Rava- 2 tbsp
Dosa batter - 1 cup
Finely chopped onion- 1/2 an onion
curry leaves- 5
G chillies- 2 finely chopped

Mix together and let the batter rest for 15 mts atleast.  Spread as dosa, easy to flip. Oil not required.

Grilled Tilapia fish


Tilapia Fish fillets - 4

Marination 1:

Chilli Powder - 2 tsp
Salt to taste
Olive oil - 1 tsp
dust with flour just before frying(if deep frying)

Coat the fish generously with the marinade for minimum 30 mts to overnight.

Heat the grill and cook till done.

Marination 2:

Green chillies - 2
Pepper - 2 tsp
jeera- 2 tsp
Tamarind juice- 1 tsp or little more to balance the spice
salt to taste
Olive oil -1 tsp

Coat the fish generously with the marinade for minimum 30 mts to overnight.

Heat the grill and cook till done.

This recipe holds good for any type of fish. Suits excellent for Salmon. 


Roll the fish in aluminum foil and use for outdoor grill.

Roll with banana leaf on Dosa pan. Drizzle oil to cook.

Bake at 400 F for 10 mts either sides. 

Sambhar Bhurko

This following recipe of our sambhar powder has gained lot of fans. This is sure a superhit.


Dhania – 2 cups Methi – ½ cup Jeera – ½ cup r.chillies – 4 cups
Dry roast all these ingredients seperately. You can reduce Red chillies according to your taste..
powder it and store. 
Add hing while cooking sambar, preferably brick ones..

Garlic Chutney


Garlic Pods: 6 nos.
Tomatoes- 2 nos.
Red Chillies- 8 -10 ( for real spicy chutney; reduce if you like mild)
salt- to taste

Grind all the above together and temper it with mustard, u.dal and curry leaves. You will have a couple more of idlies with this chutney.

Coconut Milk Chutney


Grated coconut - 1 cup
Dhalia/fried gram/chenno-1/8th of a cup
Green Chillies- 7 or reduce for low spice 
Ginger - 1"
Salt- to taste
Hing- 2 pinches 
curry leaves - 1 sprig


Grind the grated coconut and squeeze the milk out of it adding hot water. Doing this procedure a couple of times till the milk turns transparent.

Grind all the ingredients leaving the coconut milk  and mix it with the coconut milk.  

Temper it with mustard, u.dal, curry leaves and Hing.

This can be done for coconut which is not so very tender. This tastes so good and goes very well with Appam, dosa types.


Adding coriander or mint or both leaves while making the milk will give green color milk with nice aroma.

You can omit ginger for a different flavor. Adding one garlic pod while grinding gives a different chutney .

Relish with all type of dosa/crepes.