Monday, December 20, 2010

Pulpy Grape Juice/Arabian Grape Juice


Black Grapes - 1/2 kg (sour grapes with seeds)
Sugar - 1 1/2 cups ( 1 cup = 120ml cup measure; adjust depending on taste)
Water - 1 litre
Salt a pinch

Method I:

  1. Wash grapes and boil with 2 cups of water until grapes start floating on top.
  2. Turn off the heat and let it cool.
  3. Separate the skin of grapes from the pulp and seeds. The skin will float on top, the pulp in middle and the seeds will be at the bottom of the vessel. You might however have to lightly squeeze the pulp to separate the pulp which are still holding onto their skin.
  4. Blend the separated grape-skin along with sugar.
  5. Pass this through a fine colander adding a cup of water.
  6. Add this extracted juice to the grape pulp and a pinch of salt.
  7. Serve chilled.

Method II:

  1. Wash grapes thoroughly.
  2. Squeeze out the pulp out of each grape. Keep the skin of grapes aside
  3. Pinch each pulp to remove the seeds. Keep the pulp aside.
  4. Now boil the skin of grapes with sugar and 2 cups of water. Boil for 5- 10 minutes and let it cool down completely.
  5. Using a juicer blend the boiled skins of grape, adding remaining 3 cups of water as required. If your juicer does not strain out the shredded skin, pass this liquid through a fine colander to separate the liquid.
  6. Mix this collected liquid with the pulp ans a pinch of salt.
  7. Serve chilled.

Friday, December 17, 2010

Garlic Coconut Chutney


Garlic Flakes - 4
Coconut, grated - 1 cup
Tamarind Extract - 3/4 tsp
Dry Red Chillies - 7
Salt to taste


  1. Grind all the ingredients together with little water.
  2. (Optional) You can season it with mustard seeds and curry leaves.
  3. Serve.

Potato Curry


Potatoes, medium sized - 2
Onions, medium sized - 2
Green Chillies - 3
Curry Leaves - 5
Tamarind Powder  - 1 tsp
Red Chilli Powder - 1/4 tsp
Turmeric Powder - 1/2 tsp
Bengal Gram - 1 tsp
Black Gram - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Dry Red Chillies - 2
Salt to taste
Oil - 1 tbsp


  1. Peel potatoes and cut them into cubes. Boil the potato cubes.
  2. Chop onions and green chillies.
  3. Heat oil in a pan, add bengal gram, black gram, cumin seeds, mustard seeds and dry red chilli pieces.
  4. When mustard starts to splutter, add chopped onions, green chillies and curry leaves.
  5. Saute until onion turns translucent.
  6. Add turmeric powder and salt. Saute well.
  7. Add boiled potatoes and mix well.
  8. Now add red chilli powder and tamarind powder.
  9. Serve hot with steamed rice or chapati.

Wednesday, December 15, 2010



Raw Jackfruit sheaths, pickled (preserved in salt water) - 6 cups
Rice - 1/2 cup
Butter - 1 lemon sized portion
Cumin Seeds  - 1 1/2 tsp

  1. Soak jackfruit sheaths in water for 30mins.
  2. Remove the water and again soak in water. Repeat this until all the salt content from the sheaths is removed.
  3. Soak rice in water for 30mins.
  4. Cut copra into small squares of 1/2cm in size.
  5. Squeeze out water from jackfruit sheaths.
  6. Grind these jackfruit sheaths, rice into smooth dough.
  7. Add cumin seeds and grind for 2mins.
  8. Take a mixing bowl and mix this dough with butter. Knead well.
  9. Take small portion of the dough; enough to make cherry-sized roundels.
  10. Slightly flatten that small portion of the dough with your palm and place a copra piece in the centre and roll between your palms to make small roundels.
  11. Make around 20 such roundels and seep fry in oil.
  12. Repeat steps 8-10 with the remaining dough.
  13. Store in air tight container.

Wednesday, December 8, 2010

Cerelac Halwa


Nestle Cerelac - 1 cup ( I used Stage 4, Mixed Fruit flavor)
Oatmeal Cookies, powdered - 1 cup
Walnut, chopped - 1/4 cup
Drinking Chocolate - 1/4 cup
Ghee - 1 tbsp
Milk - 1/2 cup


  1. Heat ghee in a frying pan.
  2. Add walnuts and fry for a minute.
  3. Add biscuit powder and cerelac and mix well.
  4. Now add milk and drinking chocolate stirring the mixture continuously till forms a lump.
  5. Serve hot /chilled.

Vangi Bhath


Rice - 1 cup
Long Green Brinjals - 4
Grated Dry Coconut - 3 tbsps
Lemon - 1
Coriander Seeds - 2 tsps
Black Gram - 1 1/2 tsps
Bengal Gram - 2 tsps
Cashew nuts - 6
Ghee - 1 1/2 tbsp
Dry Red Chillies - 8
Turmeric powder - 1/4 tsp
Salt to taste

For Seasoning:

Mustard Seeds - 1tsp
Black Gram - 1tsp
Bengal Gram - 2 tsps
Curry Leaves - 5
Dry Red Chillies - 2
Oil - 3 tbsps
Asafoetida, powdered - a pinch

  1. Cook rice until the grains are firm and hold shape. One cooled, separate the grains.
  2. Dry roast grated coconut in a hot pan.
  3. Heat ghee in a wok and fry red chillies, coriander seeds, black gram and bengal gram separately and keep aside. When cooled, powder it with roasted coconut.
  4. Wash and cut brinjals into 1 inch long pieces and soak in salt water.
  5. Heat oil a big wok, add bengal gram, black gram, mustard seeds, dry red chilli pieces, curry leaves and asafoetida.
  6. When mustard starts spluttering, add brinjal pieces and fry until brinjal pieces are cooked.
  7. Add the spices powder, salt and turmeric powder and mix well.
  8. Add cooked rice, mix well and turn off the heat.
  9. Squeeze lemon juice and garnish with cashew nuts fried in 1/2 tbsp ghee.
  10. Serve hot.