Wednesday, August 31, 2011


Recipe of cake click Here (

I was make a cake so many time but this one is best in my i was hsear some of the photos here....enjoy the bit of Cake .:))

Tuesday, February 22, 2011

Arusuvai Friendship Chain: Season 2 and a mystery ingredient

Arusuvai Friendship Chain is about sending along a surprise ingredient as a gift to your friends for them to prepare something tasty with it, share the recipe, and pass on other surprise ingredients to more people. Arusuvai means six tastes (aru=six, suvai=taste) in Tamizh and is used to refer for Tasty preparation with six tastes – inippu/ thithippu (sweet), orappu/ karam (hot), kassappu (bitter) , pulippu (sour), uppu(salt), tuvarpu (tastes that one gets in raw leaves).

When you receive a package with a “surprise ingredient” as a part of Arusuvai here are the basic rules you need to follow:

  1. Prepare something tasty with it and post recipe with a picture if you are a blogger with the logo, a link to person who passed it to you and to this post if you like for reference.
  2. If you don’t blog, do share the recipe with the friend who gave it to you or post it as a guest post on someone you know who blogs.
  3. Pass on a “surprise ingredient” to two or more friends, one of whom must preferably blog. We all want to have some fun together right?

All people in India who blog or have blogged or those who’d like to be a part of this chain to show themselves up – we’ll ensure you get to be part of the fun.

The Arusuvai network has already forged many friendships. This network was initiated by Srivalli, Bharathy and Lathamma. This network is on its second season and hosted by a very friendly and warm person SAYANTANI. Its a pleasure interacting with her. Thank you for linking us up.

Shalini send me very nice ingredient to me in little nice pink color jar. She wrote very heart touching latter to me also with great gift. She gifted me the recipe book of rice …She send these entire on Valentine’s Day this is my Valentine’s Gift from you dear. Thank you very much.
Actually I like to make different type of rice and she gifted such a great recipe book….
Thank you dear sending all these things.. When I see your recipe book and your pink color jar I have little smile on my face which I never explain what I feel it….

This is my entry to the Arusuvai friendship chain

I made two items from Poppy seeds one is Spicy Potato curry and one is sweet Poppy seeds Seero.

Spicy and yummy Potato carrot curry with Poppy Seeds....

Poppy seeds Halwa...sweet dish...

Potato Curry – Potato with Poppy seeds (Khas-Khas)


2 medium size Poatoes

1 big size carrot

3 tbsp Khas-Khas (Poppy seeds)

3 fresh green chillies

3 tbsp oil

Salt and lemon to taste


Step 1: Sock the Poppy seeds (Khas-Khas) in a little water for an hour.

Step 2: Cut the green chillies in small pices.

Step 3: Remove the extra water from Poppy seeds.Grind the green chillies with sock poppy seeds in mixer. I have used the traditional way of making the paste because my grinder jar is not working condition. Use this type of steel vessel and then crush with heavy handle. Keep aside.

Step 4: Peel and cut the potatoes and carrot into medium size.

Step 5: Heat the 3 tbsp oil in pan.

Step 6: Add half of the potatoes and fry in low flame.

Step 7: Fry until it becomes slightly change in color.

Step 8: Remove from the pan and add remaining potatoes and carrot together.

Step 9: When they cook and become soft and color is change then also remove from the oil.

Step 10: Put all dry ingredient in another plat.

Step 11: Remove the one tbsp oil from pan then add crush poppy seeds and green chillies paste in it on low flame. Beware of spluttering (you can immediately close the pan with a lid).

Step 12: Stirring in low flame until all water part is burn and it become very light chnge in color of poppy seeds.

Step 13: Then add fry potatoes and carrot in it.
Step 14: Add salt as par taste.

Step 15: Turn off the flame after stirring for 5 minutes when nice aroma of poppy seeds with fry potatoes fills your kitchen.

Step 16: Turn off the flame and last add the lemon juice for great taste of curry.

Step 17: Serve Hot with Roti or Paratha with Riyata.

Benefits -
1. Poppy seeds are rich in linoleic acid (an important omega-6 fatty acid), which protects the heart against heart attacks.
2. Poppy seed oil is also rich in oleic acid, which is believed to help prevent breast cancer.
3. It contains 45 to 50% of unsaturated essential fatty acids, which make it a good source of nutrition and health food.
4. Consuming half teaspoon of poppy seeds everyday is a home-remedy for the symptoms of asthma and whooping cough.
5. A paste made from the seeds can be used to get relief from swellings and joint pains.
6. Finely ground powder made from poppy seeds can also be consumed to treat insomnia and diarrhea.
7. It gives essential enzymes and fatty acids to body as a form of nutrition.
8. The oil derived from poppy seeds is used in various cosmetic like for the head and skin as balms and conditioners. Many pharmaceutical companies use poppy seed oil in the manufacture of various drugs and medications.
So now I will teach you how to make a quick recipe with poppy seeds using potatoes.

Next post for Poppy seeds Halwa…that is Khas-Khas sero...

Monday, January 24, 2011

Surti Undhiyu

This is for my dear all friends who requested me lots of time for recipe of Undhiya in winter and from last two years I am very lazy to post it because it is quit long process to make it with all photographs but finally I decided one day I will made this in winter for my all blog friends. For all this photographs it tFont size takes one and half hours for made this. And when I edit this entire photograph and write a recipe for this this takes another one and half hours. After that when I post this entire photograph it takes another one an d half hour for posting this one recipe but finally I am happy that I was done it with my all feeling to all my blog friends.

In this month Shriya comment me like this...

Kajal, Will you be making Undhiyu this winter and do a post on it? Shriya
I was done for you dear and another lots of my friend who give me inspiration for this recipe....

Preparation Time: 30 minutes
Cooking Time: 30 minutes

Serve about 8 people

Ingredients for Muthiya (or gatta):

2 cup wash and chopped fenugreek (methi) leaves
1 cup whole wheat flour (gehun ka atta)

¼ cup besan (Bengal gram flour)

3 tbsp sugar powder

1 tbsp coriander powder

2 tbsp red chilli powder

½ tbsp turmeric powder

1 big size lemon

¼ tbsp fruit salt

Salt to test

Oil for deep fry

Method of making Muthiya:
Step 1: Mix all the dry ingredients for muthiya.

Step 2: Add little oil and ¼ tbsp fruit salt for making Muthiya soft. Add lemon juice and mix together.

Step 3: Add wash and chopped green methi in it.

Step 4: Make stiff dough.

Step 5: Form into small oval dumplings.

Step 6: Heat the oil for fry Muthiya.

Step 7: Sauté the muthiya in heat oil for about 2 minutes.

Step 8: Remove from oil and keep aside.

Ingredients for green masala:

50 gm wash and chopped green coriander leaves

12-15 garlic (use green garlic if available)

6-7 green chillies

Big size ginger piece

100 gm roasted skinless peanuts

3 tbsp sesame seeds

2 tbsp sugar powder

1 big size lemonSalt to taste

Making green masala:

Step 1: Cut green chillies , garlic and ginger and crush into mixer not a smooth paste.

Step 2: Half crush the roasted skinless peanuts into the mixer.

Step 3: Mix the coriander leaves with green chilli past, sesame seeds, crush peanuts, salt, sugar and lemon juice.

Step 4: here you don’t required oil or water anything for these green masala.
Ingredients for Undhiya:

250 gms surti Papdi

100 gms yum chunks peeled (suran)

100 gms purple yum chunked peeled (Ratalu)

100 gms sweet potato chunks

100 gms small brinjal (began or eggplant)

50 gms small potatoes

½ gup green peas

1\2 gup green tuver (green lentil)

1 tbsp turmeric powder (Haldi)

½ tbsp asafetida (hing)

6-7 big spoon oil
Salt to taste

Making undhiyu:
Step 1: Clean small surti green papdi and cut into long pieces.

Step 2: Cut purple yum, yum and sweet potatoes into big pieces.

Step 3: Take half of green masala and rube the chunky veggies (yum, sweet potato & purple yum).
Step 4: Marinate for 15 minutes.

Step 5: Take a small peeled potatoes and brinjal and slit into 4 parts as bottom alone.

Step 6: Stuffed green masala inside the brinjal (began).

Step 7: Stuff all potatoes with remaining masala.

Step 8: In a pressure cooker heat the reaming oil form deep fry muthiyabecause it contains aroma of methi leaves so use that oil and add asafetida.

Step 9: Next add the surti papdi in heat oil.

Step 10: Add green lentil ( fresh tuvar ke dane) and mix well.

Step 11: Then next add fresh green peas.

Step 12: Add all the chunky vegetables with green masala. Add 1/4 cup water but don’t stir here.
Step 13: Add Potatoes and brinjal (began) with soft hand.

Step 14: Last add the Fry muthiya in it.

Step 15: Sprinkle ½ cup water over all vegetables.

Step 16: add salt and lemon juice as par test as we add slat in masala and muthiya laso so add little amount of salt here.

Step 17: Cover with cooker lead and cook in low flame for two whistles.

Step 18: Open the cooker after 4-5 minutes.

Step 19: Undhiyu is ready to serve hot as is it.

Step 20: Sprinkle some begangarm sev on the top, if you wish and serve hot with chapattis or paratha.

I made this Undhiya for My PAPA birthday on 14th January for our Uttrayan festival in Gujarat...i made another lot's of things with as below...

Enjoy with lots of LOVE...:-)