Sunday, June 27, 2010

Paruppu Podi (Lentils Powder)

I am looking ahead for a bc week...hope all goes smooth. Have just started baking goodies and serving them for guests. Have also treated few office collegues with my choc cake and pizza....I was so happy to receive their comments :) I was jumping in joy(though not physically;)) when one of my friend said I hate pizzas outside but this home made one is too gud, soft and perfect after tasting my pizza :) So why am I talking abt baking when this post has nothing related to I promise there are more baked goodies coming up few are even low fat versions.

Paruppu podi also called as Lentils powder is very popular in South India. There are so many versions of this podi, have just started to make them at home.All these days was relying on the store bought ones...esp aachi and MTR brand paruppu podis are too gud.
Paruppu Podi Recipe
  • Toor dal/thuvaram paruppu - 1 cup
  • Red chillies - 2 big ones
  • Black Pepper corns - 1 tsp
  • Peanuts - 2 tsp [optional]
  • Garlic - 6 to 8 flakes
  • Salt - as required
  • Oil - 1 tsp
  • Curry leaves - few
Paruppu Podi Recipe
  1. Add oil in a kadai, Roast red chillies and toor dal till toor dal turns light golden brown.

  2. Now add pepper corns and peanuts and roast for 2mins.Add curry leaves and roast till it becomes crispy.By this time the dhal would have turned golden brown.

  3. At this stage cool down and grind it with salt to a coarse powder, keep aside.

  4. Crush the garlic coarsely, add it to the above mixture and grind it again to a powdered texture.

  5. Store in an air tight container and use when needed.Mix in rice with ghee / oil and enjoy!!
Paruppu Podi
I have read in a book that adding raw garlic in the final stage gives good flavour of garlic to the podi and enhances the taste too!
Paruppu podi is one of our favourite podi/powder which is eaten as an accompaniment to hot rice or even idlys. I like to have it with hot rice topped with ghee :)

What else do you want on a lazy day....just add this podi and ghee with hot rice and enjoy the taste!!

Written by: SHARMILEE J
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Monday, June 21, 2010

Baby Corn Manchurian Dry Recipe - How to make dry baby corn manchurian

Baby Corn Manchurian
Baby corn manchurian is a great indo chinese starter...Baby Corn is one of my fav veggies that I can have baby corn in any form.I made it just like Gobi Manchurian but have added the recipe with little adjustments in quantity. You can make it more on the gravy side or dry manchurian as I have made it.And this time I didnt deep fry them, instead toasted them in dosa tawa and there was no much taste difference.And you can make it even more gravy kind or dry as per your preference.

Thanks for all ur wishes....My lil one did have a nice time and enjoyed the day thoroughlly!! Now recipe time...
Baby Corn Manchurian Recipe

Baby Corn Manchurian Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian

For the batter :

Baby Corn - 10 cut into half
Cornflour - 2 tbsp
Maida - 1 tbsp
Ginger Garlic paste - 1 tsp
Red chilly powder - 1/2 tsp
Salt - to taste
Oil - to toast

For the manchurian:

Oil - 1 tbsp
Capsicum - 1 small size cut into ½ inch squares
Garlic - 2 tsp minced
Big Onion- 1 finely chopped
Soya sauce - 1/2 tsp
Tomato sauce - 2 tbsp
Green Chilli Sauce - 1/2 tsp
Salt - to taste
Spring onions chopped - 2 tbsp (both white part and green part)


  1. Parboil baby corn until it turns slightly soft yet crunchy enough to bite.. Drain water and keep aside. In a mixing bowl mix all the ingredients under 'for the batter' add little water to form a thick paste and marinate baby corn for 15mins.
    How to make baby corn manchurian - Step1
  2. Make sure the coating sticks to the veggie.Toast the baby corn with oil in dosa tawa until crispy/roasted well(You can deep fry too), Set aside.
    How to make baby corn manchurian - Step2
  3. Toast them until golden brown and drain in tissue paper and set aside.Get all the ingredients ready for the manchurian.Heat oil in a pan and add garlic and spring onions white part saute for a minute.
    How to make baby corn manchurian - Step3
  4. Add onion saute until slightly browned,Then add capsicum and saute for 2mins. Let the onions and capsicum retain its crispiness and do not let them turn brown.Then add soya sauce and mix well in high flame.
    How to make baby corn manchurian - Step4
  5. Now reduce flame and add green chilli sauce,tomato sauce with little water,required salt and bring the sauce to boil. Add the toasted baby corn and mix well. Garnish with spring onions green part and serve hot.
    How to make baby corn manchurian - Step5
Serve hot as a starter or with veg fried rice.
Baby Corn Manchurian Recipe

My Notes:

  • You can deep fry baby corn until crispy and add it to the sauce.Do not let it become soggy. Serve immediately.
  • Adding onions is purely optional, you can skip that too.
  • Marinating baby corn in the batter gives a nice firm outer layer.
  • Chilli sauce and soy sauce forms the base for any manchurian. I used green chilli sauce as I had only that, you can add the red chilli sauce too.
  • The consistency is purely your choice, you can make it saucy like how I have did or make it dry too.
  • Always serve hot as it may turn soggy when resting time is given.
  • You can even add 1 tsp cornflour mixed with 2tbsp water and add it along with tomato sauce , this is just to make the sauce thick
  • Make sure not to saute the veggies for a long time in the sauce as the veggies need to be crisp.
  • Dont add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
Baby Corn Manchurian Recipe
Written by: SHARMILEE J
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Sunday, June 13, 2010

Basic Vanilla Sponge Cake for a celebration!

Hurray! A new cocoon for sharmispassions....Yes from blogspot, sharmispassions has moved to its own domain almost took 2 weeks for me to get convinced to go ahead with this name for .com....becos reading more about SEO (Search Engine Optimisaiton) confused me to opt for a change....I was with around 20 names to shortlist....but then finally I felt this name was my identity in this blog world and wanted it to remain the same :) so went ahead with it! This is the final post with 'blogspot' watermark :)

It was my long time thought to move to my own domain but something or the other took more priorities that stopped me from doing it.But I was particular not to delay further and this should happen in June as its a special month for me....yes my lil one is nearing her 1st bday on June 19th.... its even more special as she was born on my fathers bday....What more blessing can I ask out of life?!
Vanilla Sponge Cake
And finally here I am with my dream come true :) Thanks to all my friends and readers for all ur encouragement and support....wishing for the same in future too!! Waiting to hear ur feedback or suggestions. The transition and redirections are not completely over....its in process but that doesnt affect anything on the front end...But do let me know if you have any problems!

Its celebration time with this yummy vanilla sponge cake....this is hubby's favorite. To be true I made this for his bday and it was lying in drafts for a long time....dusted it out for this celebration :) Okay now going on to the recipe:

  • Maida or APF - 200 gms
  • Butter - 200 gms (at room temperature)
  • Eggs - 2
  • Powdered Sugar - 200 gms
  • Vanilla extract - 2 tsp
  • Salt - one pinch (optional)
  • Baking powder - 1 tsp

Vanilla Sponge Cake

  1. Sieve maida and baking powder twice and keep aside. This is for evenly mixing of baking powder with the flour.

  2. Beat the eggs till soft and fluffy with a blender or mixer. The egg should be almost doubled in size showing the frothy texture on top.I blended using the normal mixer till fluffy.

  3. Next, lightly beat butter and sugar together till nicely blended [The butter should be at room temperature before mixing it with sugar] Add the beaten eggs to this.

  4. Mix the egg butter sugar mixture well, add vanilla essence and mix well. Now add salt and mix well again.

  5. Gently add the flour little by little(may be in 2-3 parts) stirring continuously. Make sure no lumps are formed. I started first with a spatula but ended up with my hands for mixing :)

  6. Preheat the oven at 180 deg C for 10 mins. Meanwhile transfer the batter to a greased tray and bake it for 30-35 mins.

Vanilla Sponge Cake
Needless to say the aroma and taste. The cake comes out so soft and moist!! This is the only piece of cake I could reserve to click and test for the next day :)
Written by: SHARMILEE J
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Monday, June 7, 2010

Easy Vegetable Pulao Recipe - Pressure Cooker Method

Finally the drizzles are here and I'm loving the climate completely hope this continues for the coming days as well......Had a busy week both at work and home.More busy days ahead, so am trying to keep myself prepared for them.

Coming to todays recipe vegetable pulao : This is a easy and filling one pot meal....It just needs raita to finish off the bowl. Only chopping the veggies is time consuming and even for that my chopper comes to the rescue :) If thats ready this pulao can be done in a jiffy.
Vegetable Pulao Recipe

Vegetable Pulao Recipe - Ingredients

  • Basmati Rice - 1 cup
  • Onion - 1 medium sized chopped lengthwise
  • Ginger garlic paste - 2 tsp
  • Garam masala powder - 1/2 tsp
  • Mint leaves - few (around 10)
  • Vegetables of ur choice - almost 1/2 cup[I used 2 carrots, 2 beans and handful of peas]
  • Water - 1.5 cups
  • Salt - to taste
To temper:
  • Cloves - 2
  • Cinnamon - 1 inch stick
  • Bayleaf - a small leaf
  • Green Chilli - 2 slitted
  • Oil - 1 tbsp
  • Ghee - 1 tbsp

Vegetable Pulao/Pulav RecipeMethod:

1. Rinse rice well twice atleast and soak in water for 30mins set aside.In a pressure cooker, Heat a ghee and oil, add bayleaf, gingergarlic paste, onions.Fry for 2-3 minutes.Now add the onion, green chillies , mint leaves and fry for few mins. Then add the chopped veggies.
Vegetable Pulao/Pulav Recipe
2. Add garam masala powder, fry for 2mins then drain water from rice and add it. Fry for 2mins and then mix well until combined. Add required salt.
Vegetable Pulao/Pulav Recipe
3. Now add exactly 1.5 cups of water and allow it to boil. Close and pressure cook it for 3-4 whistles in medium flame. Open and fluff it with a fork carefully without breaking the rice. Garnish with ghee if required.
Vegetable Pulao/Pulav Recipe
The aroma of ghee with vegetables in rice.....hmm yummmmy!! I am not a fan of restaurant pulaos becos most of them have strong flavours of the spices....I like mine to be less flavoured and thats the reason I started trying out pulaos at home :)

Vegetable Pulao/Pulav RecipeMy Notes:
  • Dont add more mint leaves as the flavour will be strong.
  • You can also add other vegetables like potato and cauliflower.
Vegetable Pulao/Pulav Recipe
Written by: SHARMILEE J
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