Saturday, December 16, 2006

Classic Butter Roasted Chicken with Herbs and Roasted Vegetables


* 1 whole 4 1/2-to-5-pound chicken
* 6 whole rosemary sprigs, plus more for garnish
* 1 pound (about 8 to 10) baby new potatoes
* 12 baby carrots, lightly peeled or scrubbed
* 8 tablespoons butter (1 stick), melted
* 2 teaspoons kosher salt
* 1 teaspoon cracked black pepper
* 1 whole lemon, 2 holes poked through the skin
* 4 parsnips, peeled and halved lengthwise
* 1 cup chicken broth
* 1 bunch parsley, cleaned, for garnish


Preheat the oven to 450 degrees F.

Remove the giblets and neck from the chicken. Rinse the chicken inside and out with cold running water; drain and pat dry with paper towels. Chop enough rosemary to make 2 tablespoons (about 3 sprigs). In a large bowl, combine the chicken, potatoes and carrots. Add the butter, chopped rosemary, salt and pepper. Toss well.

Place the whole lemon and 3 rosemary sprigs inside the cavity of the bird. With kitchen string, tie the legs together.

Put the potatoes, carrots and parsnips on the bottom of a 9-by-13-inch roasting pan. Place the chicken right on top of the vegetables. (This will both flavor the vegetables and act as a rack for the chicken.) Roast for 20 minutes in the oven. Add half of the chicken broth to the pan and baste the chicken with the juices from the pan. Continue roasting, basting 1 or 2 more times using the additional broth. The chicken is done when the temperature on a meat thermometer inserted into the thickest part of the thigh reaches 175 to 180 degrees F and the juices run clear when the thigh is pierced with the tip of a knife, about 80 minutes. The vegetables should be very tender and give easily when a fork is inserted into them. Remove the pan from the oven and let sit for 10 minutes before carving the chicken.

Place the chicken to one side of a platter and arrange the vegetables on the other. Tuck a small bunch of parsley between the chicken legs and arrange the remaining parsley over the vegetables in single sprigs. Pull some of the parsnips from the bottom and lay them on an angle on top of the vegetables. Carving at the table is required, so have a cutting board on the table alongside the platter, and, if needed, remove the chicken to the cutting board to carve.

Meatball Hero Sandwiches

Servings: 8


* 2 pounds lean ground beef
* 2 eggs
* 1 cup Italian seasoned bread crumbs
* 2 jars (1 pound 10 ounces each) Ragu Old World Style Pasta Sauce
* 8 Italian rolls (about 6 inches long each), halved lengthwise
* 2 cups shredded mozzarella cheese (about 8 ounces)


In a medium bowl, combine the ground beef, eggs and bread crumbs; shape into 24 meatballs.

In a 6-quart saucepan, bring the pasta sauce to a boil over medium-high heat. Gently stir in the meatballs. Reduce the heat to low and simmer covered, stirring occasionally, for 20 minutes, or until the meatballs are done. Serve the meatballs and sauce in the rolls, topped with cheese.

Monday, December 11, 2006

Indian Cheese - Paneer & Channa Recipe


1 1 1/2 Quarts milk
1 1/2 cup Cultured buttermilk


Pour milk into a heavy 4-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally.

Reduce heat to medium and stir in buttermilk. When the curds form a mass (you’ll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, Let stand, partially covered, for 10 minutes.

Line a colander with a double layer of dampened cheesecloth. Set the colander in the sink or in a bowl if you wish to save the whey (see note). Gently pour the curds and whey into the cheesecloth. Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine. Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).

If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.

Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days.

Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.

Paneer cheese: Snugly wrap cheesecloth around the channa to form a “cake.” Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water). Let the cheese sit for 2 to 4 hours. Use immediately, or cover and refrigerate for up to 5 days.

Asparagus and Chicken Soup (Asparagus aur Murghi Soup)

Ingredients: chicken stock 3 cups dough 50 g cream 1 cup salt & pepper pinch boiled chicken 50gdiced asparagus

Method: Make a cream soup by heating chicken stock and adding roux. Add all the cream, leaving 2 tsp for garnishing & cook to a thick consistency. Season with salt and pepper. Dice boiled chicken to small cubes and put into soup. Cut asparagus into small pieces & blend into soup. Pour into soup bowl & garnish with cream.

Friday, November 24, 2006

Twice-Baked Sweet Potatoes

Twice-Baked Sweet Potatoes


  • 5 medium sweet potatoes (10 oz. each)
  • 1/2 cup cranberry relish
  • 1/2 cup dried cranberries or raisins, snipped or chopped
  • 2 Tbsp. butter, softened
  • 1/2 tsp. salt
  • 1/2 cup walnut pieces, toasted


1. Preheat oven to 325 degrees F. Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake for 1-1/4 to 1-1/2 hours or until tender. Set aside to cool slightly.

2. Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving a 1/4- to 1/2-inch shell. Place pulp in medium bowl. Set aside shells.

3. Using a potato masher or fork, mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon potato mixture into each potato shell. Place, filled sides up, in a 15x10x1-inch baking pan. Sprinkle with walnuts.

4. Bake for 25 to 35 minutes or until heated through. Makes 10 servings.

Thursday, November 23, 2006

Sponge cake - Christmas special

Maida --125 Gms

Sugar ---125 Gms

Vanilla essence ---1 teaspoon

Baking powder ---1 teaspoon

Eggs ------ 5

Beat eggs and powdered sugar together, till it is stiff. Mix Maida, sieved 3-4 times with baking powder. Add vanilla essence. Transfer into a greased baking tray. Bake at 180 C for 20-25 minutes.

Sunday, November 19, 2006

Chicken Drumsticks with Tomato and Mushroom

Cuisine: Italian
Course Type: Main Dish
Recipe Type: Poultry, Baked
Serves: 6-8 persons
Preparation time: 15-20 minutes
Cooking time: 35-40 minutes

2 tbsp. olive oil
15 pieces (11/2 kg) chicken drumsticks
1 medium onion, diced
200g fresh mushrooms, sliced
2 garlic cloves, crushed
3 medium tomatoes, diced
1/4 cup black olives, pitted
1 tbsp. dried oregano
1 tbsp. dried basil
1/2 tsp. black pepper
1/2 tsp. hot chili powder
1/2 tsp. cardamom powder
2 cubes MAGGI Chicken Stock
1 sachet MAGGI Secrets Bolognaise Mix
2 1/2 cups (625ml) water


Heat oil in a pot and fry chicken until golden brown. Remove and place on an oven tray.
In the same pot, fry the onions, mushrooms and garlic for 6 minutes.
Add tomatoes, olives, oregano, basil, black pepper, hot chili, cardamom, MAGGI Chicken Stock, MAGGI Secrets Bolognaise Mix and water.
Bring to boil and then simmer on low heat for 6 minutes.
Pour the sauce over the chicken drumsticks and cover.
Bake in oven for 25 minutes at 180¼C, or until chicken is well cooked.
Serving tip: Serve with cooked pasta, or cooked rice with vermicelli.

Saturday, October 21, 2006

Kerala Biriyani Recipe


Whole Chicken Legs - 4lbs
Onion - 3 nos.
Green chillies - 5nos
Ginger - 2 inch piece
Garlic - 5 cloves
Turmeric Powder - ½ tsp
Salt To taste
Water - 10 cups
Butter - ¼ cup
Oil - ¼ cup

Ingredients for Masala:

Onion - 5 nos
Ginger - inch piece
Garlic - 4 cloves
Tomato(skinned and chopped) - 5 nos
Green chilli - 5 nos
Chilli Powder - 11/2 tsp Coriander Powder - 1 ½ tsp
Jeera Powder - ½ tsp
Turmeric Powder - ½ tsp
Garam Masala - ½ tsp
Cloves To taste
Cinnamon - 1 inch stick
Salt To taste
Oil - ¼ cup

Ingredients for rice and garnish:

Rice - 5 cups
Saffron - 1 pinch
Onion(sliced thinly) - 3 nos
Raisins - 1 handfull
Cashew nut - 20 nos(optional)
Butter - 1/4cup


Soak the rice in lightly salted water for two hours and remove the water. Grind the masala for the marinade except oil, butter, and water. Clean the chicken (no skin) and cut into big pieces. Put the butter and oil in a big cooking vessel . When it melts, add the cinnamon stick and cloves. Then add the paste into it. Fry the masala till it turns it color to a very light brown. Add the chicken, cook for 5 minutes. Add the water and salt. Cook till the chicken is done. Remove the chicken and keep the liquid for cooking rice. Remove the bones from the chicken and make into small strips and keep.

For masala, sauté the onion, garlic, ginger, green chili in the oil. When it turns light brown add the dry spices and chopped tomato. Sauté the masala till the oil separates. Add the chicken stripes and mix. This is a dry mix.

For cooking the rice, put some butter in the pan and add the rice. Fry for 5 minutes. Add the liquid (if the liquid is not 10 cups, make it up to that level by adding water). Add the saffron and enough salt.

For garnish, fry the onion, raisins, and cashews, separately in butter and keep.

Now take two aluminum or any baking trays, and butter them thoroughly. Put one layer of rice, then one layer of masala, then rice. Go on alternately like that and finally end with rice. On the top, spread the garnish. Cover it and bake for 10 minutes at about 300 degree Fahrenheit.

Sunday, October 15, 2006

Coconut Cake - recipes


2 cups sugar

6 eggs

2 cups corn oil

1 1/2 cups milk

2 tablespoons baking powder

1 dash vanilla

1 teaspoon lemon juice

2 cups flour

4 cups of shredded unsweetened coconut


2 cups water

2 cups sugar

1 dash vanilla


First make syrup by boiling water and sugar for about 5 to 10 minutes
depending on how heavy you may want it but it shouldn’t be any thicker
than pancake syrup in consistency.

You may also add a tsp of rose water or orange blossom to it to give more
of a traditional Middle Eastern dessert taste

When done with that process set syrup aside to cool.

Start on the Harissa by combining sugar, eggs, oil, milk, vanilla, lemon juice
and mix them together until blended.

Then add flour and baking powder to mixture and blend well.

Lastly you want to STIR coconut into batter.

Then its time to add to greased and floured pans an oblong pan will do.

Bake for about 30 minutes at 350 digress or more until
a light/medium golden brown.

When cake is done and still hot pour syrup all over cake in pan.

You don't have to use all the syrup but at least 3/4 should be used on the cake.

Let cool, then cut in slanted squares.

Then, remove each piece onto a tray.

You can garnish with a little shredded coconut on top for presentation

Ramzan Recipe -- Badham Milk


Badham ------ 15 nos

Milk -------- 500 ml

Sugar ------ according to taste

Rose water --- 3 teaspoon


Keep badham one hour in warm water and remove the skin. Add milk and grind it well. Add sugar and rose water. Serve chilled

Thursday, October 12, 2006


Recipe type : Low Fat
Preparation time : 20 minute
Ingredients :

  • Paneer (Cottage Cheese), 1 cup mashed
  • Onion, 1 chopped
  • Green chilli, 1 chopped
  • Coriander leaves, chopped, 1 Tbsp
  • Oil for frying, 1 tsp
  • Salt to taste
  • Red chilli powder, 1/2 tsp
  • Turmeric powder, 1/8 tsp
  • Coriander powder, 1 tsp
  • Lime/lemon juice, 1/2 tsp


  1. Heat oil in a non stick pan. Add onion and cook for 3-4 minutes.
  2. Add all the spices and stir for 2 minutes.
  3. Add paneer and mix well. Garnish with coriander leaves.

Serve with naan, roti, bread or use as a filling in sandwich.

Balti-Vegetable-Curry Recipe

4 to 5 cups of vegetables (spinach, mushrooms,
cauliflower,potatoes and peas)
      ·  2 cups Balti Sauce 
·  Salt to taste 
·  chopped fresh cilantro and garam masala for
·  Heat spray in pan, add mixed vegetables and
stir fry for about five minutes.
·   Add Balti Sauce and stir-fry until hot and
bubbling.Lower heat, covers, and simmers
ten to fifteen minutes until vegetables are
cooked.If sauce looks dry, add 1/4 cup of
vegetable stock or water.Add salt to taste.
Garnish with cilantro and garam masala.
 Serve it over some basmati rice,
and you've really got something.

Balti- Sauce 
·    3 Serrano peppers, roughly chopped
·    2 large onions, sliced
·    1 teaspoon garlic, minced
·    1 teaspoon ginger, minced
·    1 teaspoon turmeric
·    1 teaspoon garam masala
·   1/2 oz can chopped tomatoes
·    1/2 cup cilantro leaves
·    1 teaspoon salt
Heat spray in pan, add next four ingredients
and stir-fry until onions are soft.

Add remaining ingredients and bring to a
Lower heat and simmer for twenty
Let cool. Puree in blender.
Sauce can be refrigerated for a week or
frozen up to two months.

If your unfamiliar with garam masala,
it's a spice mixture including cinnamon,

cloves, and black pepper.

Monday, October 09, 2006

Vodka Cream Sauce and Pasta Recipe

Elegant and indulgent, this main dish is perfect for company. Try the iVillage recipe finder for a great dessert to wrap up this meal.

Serving: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

1 stick butter
1/2 cup vodka
3/4 cup parmesan cheese, grated
1/2 cup romano cheese, grated
1 cup heavy cream
1 14.5 ounce can Italian crushed tomatoes, drained
1/2 teaspoon red pepper flakes
1 pound pasta (shell type or tubular, like penne)

1. Prepare pasta according to package directions.

2. Meanwhile, melt butter over high heat until bubbly; add red pepper flakes. In a slow smooth stream add vodka; simmer for 2 minutes. The alcohol burns off, but makes tomatoes "come alive".

2. Add the tomatoes and cheese. Simmer with the two cheeses for three minutes, then add 1 cup of heavy cream and simmer for an additional minute.

3. Combine prepared, drained pasta with sauce and mix completely, serve immediately. Enjoy!

Based on individual serving.
Calories: 700
Total Fat: 37 g
Carbohydrates: 63 g
Protein: 19 g

Chocolate Chip Cake Recipe

Serve this sweet cake at a party - whether its New Year's or to celebrate a Tuesday! Kids love a cake with mini chocolate chips.

Serving: 8
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes

1 Box of Duncan Hines Yellow Cake Mix
2 eggs
1 regular sized box vanilla pudding mix
1/2 cup vegetable oil
1 (8 oz) container of sour cream
1 bag mini chocolate chip morsels
Non-stick cooking spray
white flour to dust pan

1. Combine first five ingredients in a mixing bowl. Mix with an electric beater for five minutes.

2. Stir in morsels. Spray Bundt pan with cooking spray and dust with flour. Pour mixture into pan. Bake at 350°F for 50-55 minutes or until done.

Based on individual serving.
Calories: 561
Total Fat: 39 g
Carbohydrates: 61 g
Protein: 5 g

Saturday, October 07, 2006

Ramadan Kerala Chemmeen (Prawns) Masala Recipe

Chemmeen - 500 gm
Onion - 1
Ginger - 1 piece
Garlic - 5
Tomato - 2
Red Chili Powder - 2 tsp
Turmeric Powder - ½ tsp
Oil, Curry Leaves - As required
Salt - As required

Clean the prawns and keep aside.

In a pan heat oil, add sliced onion, ginger garlic paste and sauté well. Add red chili powder, turmeric powder, sliced tomato and sauté. To this add prawns with required salt and water. Close the pan and allow it to cook. When cooked add curry leaves and remove from fire.

Ramadan Chicken Masala Recipe -Kerala Style


chicken 1 (cut in medium sized pieces)
coriander leaves 1 (whole bunch chopped)
onions 4 (sliced)
garlic 6 cloves (sliced)
ginger 1 1/2 inch (finely chopped)
lime 1/2
coconut 1 (freshly grated)
oil as required
Salt as per taste

Grind together to a smooth paste
red chillies 12
poppy seeds 1 1/2 tbsp
coriander seeds 2 tbsp
cumin seeds 1/2 tbsp
turmeric powder 1/2 tsp
garam masala 1 tbsp
cashew nuts 1 tsp


* Soak the grated coconut in 1/4 cup of hot water and extract the thick coconut milk.
* Then add additional glass of hot water and extract the thin milk (2nd milk).
* Add 1/2 cup of hot water and extract the last diluted milk. (Grind and extract)
* Heat oil and fry the onions ginger, garlic till brown.
* Add the ground masala and fry for few minutes, now add the coriander leaves.
* Now put the chicken pieces and fry, cook over a low flame till the chicken is well browned, add the last milk and cook. keep adding the 2nd milk simmer for a while.
As chicken cooks fast be careful while adding the coconut milk, if you find the water is more in the curry don't add any more of coconut milk, and keep the lid open and evaporate the water
* After the chicken is cooked, remove from fire. Let there be enough gravy.
* Finally add lime juice and the first extracted coconut milk.
Never boil after the thick coconut milk is added

Tuesday, September 19, 2006

what diabetics should do the next time they go to a restaurant:

There is no reason why you cannot make the same healthy eating choices
in a restaurant that you make each day at home. And there is no reason
why you need to think of eating out as ?going off? your usual eating

Most restaurants today?even fast food ones?offer at least a few healthy
alternatives on their menus.

The first step you can take is to plan ahead. Know what food groups you
need to include in your meal out and the serving sizes for each. Try to
stick to your regular eating schedule too, at least as closely as you

Here are a few tips you can follow once you get to where you are

** Eat the same serving sizes as you would at home. Restaurants often
serve large portions. Take the rest home; it can make a nice treat the
next day!

** Ask that high-fat sauces and salad dressings be served on the side.
Then you can use just the amount you choose.

** Try to stick with foods that are broiled, poached, grilled, or
sautéed with no extra butter added. Avoid deep-fried, breaded, or creamed foods.

** If you can, avoid high-fat ingredients, such as cheese, butter,
cream, avocado, and sausage.

** Ask if you can make a substitution for unhealthy foods. For
instance, ask for a baked potato or more vegetables in lieu of French fries.

** It is OK to ask for what you want. Don't be afraid to tell your
server to leave the potato chips off the plate or ask for whole wheat bread
instead of a croissant.

I hope you've enjoyed these diabetic tips as much as I've given you
the information that I've acquired over 25 years. If you're serious
about losing weight and want to know an easy way of controlling
your diabetes, please pick up a new copy of my ebook " Diabetic Diet
Secrets" I give a lot more tips on eating out and losing weight!

Thursday, September 14, 2006

Crab Soup Recipe

Recipe Ingredients:
  • 1/2 cup butter
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • 2 tbsp finely chopped onions
  • 2 tsp chicken base or bouillon granules
  • 1/8 tsp pepper
  • 2 tbsp chopped flat-leaf parsley
  • 1 pound crabmeat
Method: Melt butter and whisk in flour. Cook for 3 minutes then stir in milk, chopped onion, chicken base, pepper, and chopped parsley. Reduce the heat and cook until thick. Stir in crabmeat; heat through.

Kerala Prawn Soup Recipe

Recipe Ingredients:
  • 1 tsp black peppercorns
  • 1 tsp black mustard seeds
  • 2 tsp coriander seeds
  • 1/8 tsp fenugreek seeds
  • 2 tbsp oil
  • 3 ground onions
  • 12 curry leaves
  • 2 tsp chopped garlic
  • 1 chopped ginger
  • 1 tsp red chili paste
  • 750 ml fish stock
  • 750 gm prawns ? without shells
  • 2 tbsp lime juice
  • 125 ml coconut milk

Method: Roast peppercorns, mustard, curry leaves and fenugreek seeds. Grind to a fine powder. Heat oil. Add onions; curry leaves, garlic and ginger. Stir and fry for 3 minutes. Add a couple of tablespoons of water to prevent sticking. Add dry masala and red chili paste. Cook for a few minutes before adding the stock. Season and bring to a boil. Simmer for 15 minutes. Add prawns and cook until tender. Stir in limejuice and coconut milk. Heat through and serve.

Wednesday, September 13, 2006

Indian Recipe For Spiced Coffee

indspicecoffee.jpgCoffee Recipe- Ingredients:

  • 1 Clove
  • 1 cup Milk
  • 2 tbsp Sugar
  • 1¼ cups Water
  • 1 stick Cinnamon
  • A Pinch of Nutmeg
  • 4 pods Cardamom, slit
  • 2 cups strong, freshly brewed Coffee
  1. In a medium-size pot, bring water to a boil. Stir in the spices, cover, and simmer over low heat for 5 minutes.
  2. Stir in the prebrewed coffee.
  3. Meanwhile, in a saucepan, heat milk until almost boiling.
  4. Strain the spiced coffee through a fine mesh strainer covered with cheesecloth into the milk.
  5. Add sweetener, stir, and serve in mugs.

Tip: Add a couple of chopped basil leave to your morning cup of tea or milk, for relief from dry or Phlegmatic cough. Regular use is also very good for general well being.

Recipe for Masala Tea

Recipe masalatea.jpgIngredients:

  • 3 tsp Tea
  • 2/3 cup Milk
  • 1½ cups Water
  • 2″ piece of Ginger
  • 4 tsp Sugar (or to taste)
  • A pinch of Cardamom powder
  1. Boil one and a half cup of water in a saucepan.
  2. Add in the tea and boil for a minute.
  3. Add the ginger and cardamom powder. Let it boil.
  4. Now add milk and sugar and bring to boil.
  5. The mixture will rise and may spill over the top, so be aware and remove from the heat.
  6. Strain the tea into cups and serve.

Tuesday, September 12, 2006

Chicken Saltimbocca Italian Recipe

The Italian word saltimbocca means "jump in the mouth," and believe us, bite after bite of this delicious prosciutto-wrapped chicken will jump right into yours!

Credit: Rori Trovato

Servings: 4

Recipe Ingredients:

* 3 tablespoons olive oil
* 2 cloves garlic, peeled
* 4 large sage leaves
* 4 skinless, boneless chicken breasts
* 4 slices prosciutto
* 1/2 cup all-purpose flour
* Salt and pepper to taste
* 3/4 cup dry white wine
* 3 tablespoons cold unsalted butter, cut into pieces


Preheat the oven to 400 degrees F.

In a large ovenproof saute pan, heat the olive oil over medium heat and add the garlic cloves. Brown the garlic, turning often, about 7 minutes. Turn off the heat and discard the garlic. Meanwhile, place a sage leaf on top of each breast and wrap the entire breast with a prosciutto slice, overlapping the slice and tucking it underneath the breast.

Heat the garlic oil over medium-high heat. Place the flour on a plate and turn the chicken in the flour, shaking off the excess. Carefully place the breasts in the pan, sage side down, and saute until golden brown, about 5 to 7 minutes. Turn the breasts over and sprinkle with salt and pepper. Place in the oven and cook for 12 more minutes. Remove the pan from the oven, place the breasts on a plate and cover with foil. Place the hot pan back on the burner over medium heat. Add the wine and scrape the brown bits from the pan. Continue cooking for 3 to 5 minutes, until the wine is reduced by half. Turn off the heat. Add the butter and stir with a wooden spoon until the sauce is slightly thickened. Pour over the chicken and serve at once.

Low Calorie - Low Fat Chocolate Pie Recipe

Pour 1 2/3 cups of cold fat free milk into a
large bowl.
Beat in with a wire whisk two 4 oz packages of
Jell-o fat free/sugar free instant chocolate
pudding mix and 1/2 tub (8 oz. size) of Cool Whip
whipped topping.
Spread in a reduced fat graham cracker crust.
(I used Keebler's Ready Crust).
Top with the remaining whipped topping.

Calories approximately 217 and 3.5 grams of fat for
1/8 of the pie.

Sunday, September 10, 2006

Ramadan--Purity of thought and action

Ramadan is the ninth month of the Islamic Lunar calendar and the holiest of the four holy months. It begins with the sighting of the new moon after which all physically mature and healthy Muslims are obliged to abstain from all food, drink, gum chewing, any kind of tobacco use, and any kind of sexual contact between dawn and sunset. However, that is merely the physical component of the fast; the spiritual aspects of the fast include refraining from gossiping, lying, slandering and all traits of bad character. All obscene and irreligious sights and sounds are to be avoided. Purity of thought and action is paramount. Ordained in the Quran, the fast is an exacting act of deeply personal worship in which Muslims seek a raised level of God-consciousness. The act of fasting redirects the hearts away from worldly activities, towards The Divine.

The month of Ramadan is a time for spiritual reflection, prayer, doing good deeds and spending time with family and friends. The fasting is intended to help teach Muslims self-discipline, self-restraint and generosity. It also reminds them of the suffering of the poor, who may rarely get to eat well. It is common to have one meal (known as the Suhoor), just before sunrise and another (known as the Iftar), directly after sunset. This meal will commonly consist of dates, following the example of the Prophet Muhammad, peace be upon Him. Because Ramadan is a time to spend with friends and family, the fast will often be broken by different Muslim families coming together to share in an evening meal.

Ramadan derives from the Arabic root: ramida or ar-ramad, meaning scorching heat or dryness. Since Muslims are commanded to fast during the month of Ramadan, it is believed that the month's name may refer to the heat of thirst and hunger, or because fasting burns away one's past sins. Muslims believe that God began revealing the Qur'an to the Prophet Muhammad during Ramadan (in the year 610 C.E.). The Qur'an commands: "O ye who believe! Fasting is prescribed to you as it was prescribed to those before you, that ye may (learn) self-restraint...Ramadan is the (month) in which was sent down the Qur'an, as a guide to mankind, also clear (Signs) for guidance and judgment (between right and wrong). So every one of you who is present (at his home) during that month should spend it in fasting..." (Chapter 2, verses 183 and 185). Fasting during Ramadan did not become an obligation for Muslims until 624 C.E., at which point it became the third of the Five Pillars of Islam. The others are faith (Shahadah); prayer (Salah); charitable giving (Zakah); and the pilgrimage to Makkah (Hajj).

Another aspect of Ramadan is that it is believed that one of the last few odd-numbered nights of the month is the Laylat ul-Qadr, the "Night of Power" or "Night of Destiny." It is the holiest night of the holiest month; it is believed to be the night on which God first began revealing the Qur'an to the Prophet Muhammad through the angel Jibril (Gabriel). This is a time for especially fervent and devoted prayer, and the rewards and blessings associated with such are manifold. Muslims are told in the Qur'an that praying throughout this one night is better than a thousand months of prayer. No one knows exactly which night it is; it is one of God's mysteries. Additionally, Muslims are urged to read the entire Qur'an during the month of Ramadan, and its 114 chapters have been divided into 30 equal parts for this purpose.

When the first crescent of the new moon has been officially sighted by a reliable source, the month of Ramadan is declared over, and the month of Shawwal begins. The end of Ramadan is marked by a three-day period known as Eid ul-Fitr, the "Festival of Fast-breaking." It is a joyous time beginning with a special prayer, and accompanied by celebration, socializing, festive meals and sometimes very modest gift-giving, especially to children.

When Ramadan ends, Muslims give charity in a locally prescribed amount, calculated to feed one poor person in that region for one day. This is known as fitra, and is meant as another reminder of the suffering endured by many. Many Muslims also take this occasion to pay the annual alms which are due to the poor and needy, known as Zakah (2.5% of assets).

At the beginning of Ramadan, it is appropriate to wish Muslims "Ramadan Mubarak" which means "Blessed Ramadan." At its conclusion, you may say "Eid Mubarak.

Compiled from various sources

Ramdan Special Recipe-Kerala Chicken Stew

Recipe Ingredients

Chicken 1/2 kg / or 1 pound
Potato 1 cubed
Onions 3 finely chopped
Green chillies 3 or as reqd slit open length-wise

Garlic(cut into thin pieces) 1 tbsp
Ginger(cut into thin pieces) 1 tbsp
Coconut Milk 1 1/2 cups
Cinnamon 4 small pieces(crushed)
Cardamom 4 pods crushed
Cloves 4
Curry leaves 3 stems
Oil 4 tsp
Vinegar 1 tbsp
Salt As reqd


* Cook the cut pieces of chicken with vinegar, potatoes, salt and a little water in a pressure cooker, upto 1 whistle.
* Heat oil in a pan Sauté onions, green chillies, garlic and ginger in this order.
* Add crushed cinnamon sticks, cloves and cardamom and sauté, till onions turn brown.
* Sauté, till the fresh smell of masala leaves.
* Add the above mixture to the cooked chicken Cover and bring everything to a boil.
* Add Coconut milk to the cooked chicken on a slow flame Add curry leaves
* Allow the contents to boil and stir it often.
* Turn off the flame immediately after it boils Check for the salt

Saturday, September 09, 2006

North Indian Butter Chicken

Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon- 2" pcs
Salt - to taste

Cashew & almond paste - a handful ground smoothly
Ginger & garlic paste - 2 tspns
Turmeric powder- 1/4 tsp
Chilly powder - 2 tsp
Coriander powder- 1 tspn
Onion - one chopped
Orange colour - 1 1/2 tsp
Butter - 3 tspn
Oil - 2 tspn
Tomato puree - 2 tomatoes blended smoothly


* Fry onions in oil till transparent.
* Add cinnamon and let it fry.
* Then add ginger & garlic paste along with a little water.
* Stir continuously.
* Add turmeric, chilly, coriander powder with salt and mix well.
* Pour in tomato puree, cashew & almond paste - mix well with water.
* When it starts to boil add the chicken which should be mixed with a little colour.
* Then add sufficient water for the chicken to boil.
* The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.

Monday, September 04, 2006


Thiruvonam-Day Ten Of Onam Festival

everyone, Onam Wishes".

Thiruvonam-Day Ten
On this day the enchanting state of Kerala reverberates with the chants of Onaashmsakal. According to the people, the spirit of legendry King Mahabali visits the state of Kerala.The main day of Onam where new clothes are given as presents followed by a grand feast. On the ninth day, tenants of the family, dependants and hangers-on present the fruits of their labor, such as vegetables and coconut oil to 'Karanavar', the eldest member of the Tarawad in a ritual called 'Onakazhcha'. In return, they are treated with a sumptuous feast on the main day of Onam. It is also customary for the village artisans to present the Karanavar of each Nayar Tarawad, a specimen of his handiwork in return of the presents of cloth or rice.

2 cups of cubed and boiled vegetables (beans,carrots,potatoes,drumsticks,raw bananas,cauliflower)
2 tsp cumin seeds
2 tablespoons of coconut
4-5 green chillies
3/4 packet buttermilk
A pinch of turmeric
Salt to taste
3 tsp cooking oil for seasoning
1 tablespoon fresh coriander leaves, chopped finely

  • Blend the boiled vegetables to a smooth paste:
  • Add the salt, turmeric and the coconut paste to the buttermilk.
  • Add the boiled vegetables.
  • Heat on a low flame till the buttermilk mixture reaches a thick texture.
  • Keep stirring continously.
  • Now add the chopped coriander leaves.
  • Season with mustard, curry leaves, hing , cumin and red chillies in hot oil.
  • Heat hot with plain rice.

Uthradam-Day Nine -Onam Festival

Uthradam-Day Nine
On the day of Uthradam, the tenants and dependents of large traditional joint families bring the produce of their farms or the product of their toil to the Karanavar (eldest member of the Tarawad). These gifts from the tenants to the Karanvar are called Onakazhcha. Karanvar greets these people warmly and treats them with a sumptuous meal on Thiru Onam.
Special Onam Recipe Pineapple Pachhady
Ingredients :

* Ripe pineapple cut into 1/2" square pieces - 2cups
* Turmeric powder - 1/2tsp
* Salt - to taste
* Grated coconut - 1cup
* Dried red chilli - 1
* Coconut oil - 2dsp
* Mustard seeds - 1/2tsp
* Dried red chillies - 3 (cut into 6 pieces)
* Curry leaves - 1sprig
* Crushed mustard - 1tsp
Method of Preparation :

Boil pineapple, with turmeric and salt in 1/2cup water.
Grind coconut with dried chilli to a fine paste.

Heat the oil and season with mustard seeds.
Saute the coconut paste and add the curry leaves and dried red chillies.
When it is done, add the boiled pineapple pieces.
The gravy should be thick and the cover the pineapple pieces.
Add the crushed mustard just before removing the pachhady from fire.

Sunday, September 03, 2006

Pooradam-Day Eight of Onam Festival

Pooradam-Day Eight
Pooradam is the eighth day of the ten-day long carnival of Onam. On this day the devotees create clay idols called Ma. As the idol is created on the day of Pooradam, it is also called Poorada Uttigal. Each Ma is decorated with flowers.
Pulikali/Kuduvakali Performance This is the most amusing custom of Onam. In this performers dress up like tigers. They paint their bodies yellow with patterns of black and red. Scenes of tiger hunting goats and tigers being hunted by humans are beautifully depicted through this folk art.



Large onions - 2(sliced fine) Garlic cloves - 2 Grated coconut - 1 cup Shallots -1 cup Fenugreek seeds - 1 tsp Chili powder - 1 tbsp Jackfruit seed- 100 gm(cut into 4) Tuvar dal-1/3cup Coriander seeds - 1 tsp Green Chilly(slit)-3 Salt to taste Oil-4 tsp Tamarind extract - 1 tbsp Turmeric powder - 1 tsp Curry leaves - a few

Method of preparation
Heat two tsp of the oil in a frying pan and add ½ cup of the chopped onions. Saute the onions well till brown, add the curry leaves, coriander seeds and fenugreek seeds. Stir for a few more minutes and remove and keep aside. On a low heat, dry roast the coconut till it becomes brown. Blend the coconut with the onion mixture adding half a cup of water. In the meanwhile, cook the dal and jackfruit seed in pressure cooker with water. Heat the remaining oil in a saucepan and add the mustard seeds. When they splutter, add the curry leaves and remaining onions and shallots and fry till brown. Add the tamarind extract and ½ cup water and salt. When it starts to boil, add the blended paste and dal and cook on a low flame for 15 minutes.

Moolam-Day Seven Of Onam Festival

Moolam-Day Seven
Moolam is the seventh day of the festival of Onam. With just two days left for the festival now, enthusiasm grips the state of Kerala. There is hustle-bustle everywhere as the excited people do their last bit of shopping. People get to feel that the time of meeting their Onathappan has just come.
Thumbi Thullal
Thumbi Thullal is a folk dance performed by a group of women who sit in the formation of a circle. The lead performer sits inside the circle and initiates the song. Some women also perform the clap dance dressed in their best clothes and ethnic jewelry



Yogurt 2 tbsp
Coconut paste 1/2 cup
Oil 1tbsp
Mustard seeds pinch
Onion 1 tbsp chopped
Whole red chilly 4 broken
Garlic 1/2 tsp
Ginger 1 tsp
Curry leaves
Fenugreek powder1/4 tsp(optional)
Cumin seeds 1/2 tsp
Turmeric 1/8 tsp

Method of preparation
Mix coconut, curd and green chillies in a blender. To this paste, add 1 cup water, red chilly powder, turmeric and salt. Bring to a boil and remove from the heat.

Heat the oil separately. Add mustard seeds, cumin seeds, fenugreek seeds to the oil and then, add the chopped onion, the red chillies,the garlic, the ginger and the curry leaves. Add this to the paste.

You can also add vegetables like zuchini, yam or other green vegetables but make sure that the vegetables are cooked before adding the curd. This way you'll have to boil the curd only once.

Friday, September 01, 2006

Thriketa - Day Six of onam--Festival Of Kerala

Thriketa - Day Six

ThriketaTriketta or Thriketa is the sixth day of the carnival of Onam. A feeling of joy and jubilation can be felt amongst the people of Kerala at this time. Cultural programmes and social gatherings are organised by various cultural societies all over the state. People of all religions caste and creed participate in these events as the festival of Onam has come to be seen as a secular festival. Government of India too celebrates Onam as the National Festival of Kerala.

There are no set rituals marked for the day of Triketta. It marks the time for home coming for people staying away from their families for various reasons; Onam is the time for family get together and nobody likes to be away from family and dear ones. Joys of festivities doubles in the company of family members and close friends. On this happy note, Pookalam gets a more beautiful design and fresh flowers.

Lady's Finger Kichadi


Lady's finger pieces 3 1/2cup
Thick Curd from 1/2 litre milk 2cups
Green chillies 2
Dry Red chillies 3
Mustard 1dsp
Grated coconut 1/2cup
Curry leaves 2 springs
Oil 2 tsp
Salt to taste


  1. Slice the ladies finger in small round pieces.
  2. Fry lady's finger in oil till crisp. Ground coarsely grated coconut, green chillies and mustard. Season mustard, red chilli and curry leaves in 2 tsp oil. Lower the flame add curd and the ground ingredients. Keep stirring. Add fried ladies finger and salt. Remove from fire when it boils.

Anizham - Day Five of onam-Festival Of Kerala

Anizham - Day Five

AnizhamAnizham is the fifth day of Onam celebrations. High point of the day is the grand Snake Boat Race event called Vallamkali, which takes place on the fifth day of the Onam. The hugely popular competition happens on the banks of the river Pamba at Aranmulla. A multitude of domestic and international tourists come to witness the colourful spectacle of the race.

A large number of long snake like boats called chundan vallams participate in Vallamkali. Each picturesquely decorated boat is oared by hundreds of oarsmen dressed in the traditional dhoti and turban. Boats are oared on the rhythm of vanchipattu or boat songs. Vallamkali is essentially a team event as a single mistake by a oarsman can lead to overturning of the boat.

On the home front, more flowers are added to the Pookalam laid in the front courtyard of the house. Women become extremely busy making preparations for Thiru Onam and a general atmosphere of excitement prevail at this time in Kerala.

Wednesday, August 30, 2006

Visakam-Day Four of Onam -Festival Of Kerala

Visakam-Day Four Vishagam or Visakam is the fourth day of the Onam festivities. Since the number of days left for the big days are few now, the excitement becomes obvious among the people of Kerala. Brisk activities in the market and households can be witnessed on the day of Visakam.
Athapoovu Competetions
An integral tradition of Onam, Pookalam has come up as an art form. Competitions for decorating Pookalams are organised all over the state. Creativity of the designers is unleashed through such competitions as they come up with innovative designs each year

Injipuli - Special Onam Recipe


Ginger-1/2 kg
Green chillies-1/2 kg
Oil-1 cup
Mustard-1 tsp
Turmeric-1 tsp
Salt to taste
Bengal gram-1 tbsp
Urad dal-2tbsp
Fenugreek seeds-2 tbsp
Jaggery-4 tbsp
Tamarind-4 tbsp
Black sesame-1 1/2tbsp(roasted)

Method of preparation
Cut ginger and green chillies into small pieces and keep aside. Heat oil in a deep pan. Add the mustard and all the dals, ginger and green chillies and saute for a minute. Now, add water, tamarind paste, turmeric, salt and jaggery to this. Keep stirring and cook on a low flame till it becomes reduced to half. Garnish with sesame seeds.

Tuesday, August 29, 2006

Chodhi-Day Three of Onam Festival

Chodhi-Day Three of Onam Festival
Third day of the ten day long festival of Onam is called Chothi or chodi. The day is marked by lots of activities. Frenzied shopping can be witnessed in all the market place as everybody buys new clothes and accessories for the grand festival of Onam

Aranmula Uthrittathi - Boat Event of Onam
This is another superb boat event organized in connection with Onam. This annual event takes place on the day of Uthrittathi Asterism at Aranmula. It’s meant to relive mythology that narrates a story of Lord Krishna crossing the river on that particular day. It is assumed that the spirit of the Lord is present on all the boats hence there is no competition of any sort in this event. Onam Recipe



Nicely chopped ginger – 4 spoons
Curd – 6 spoons
Salt – as required

Method of preparation
Mix all the ingredients and stir well. The injithair is ready.

Monday, August 28, 2006

Chithira-Day Two of Onam

Chithira is the second day of celebrations in the ten-day-long Onam festivities. There are not any marked rituals for this day but people offer their prayers to evoke the divine blessings.
Athapoovu Competetions
An integral tradition of Onam, Pookalam has come up as an art form. Competitions for decorating Pookalams are organised all over the state. Creativity of the designers is unleashed through such competitions as they come up with innovative designs each year



Large onions - 2(sliced fine) Garlic cloves - 2 Grated coconut - 1 cup Shallots -1 cup Fenugreek seeds - 1 tsp Chili powder - 1 tbsp Jackfruit seed- 100 gm(cut into 4) Tuvar dal-1/3cup Coriander seeds - 1 tsp Green Chilly(slit)-3 Salt to taste Oil-4 tsp Tamarind extract - 1 tbsp Turmeric powder - 1 tsp Curry leaves - a few

Method of preparation
Heat two tsp of the oil in a frying pan and add ½ cup of the chopped onions. Saute the onions well till brown, add the curry leaves, coriander seeds and fenugreek seeds. Stir for a few more minutes and remove and keep aside. On a low heat, dry roast the coconut till it becomes brown. Blend the coconut with the onion mixture adding half a cup of water. In the meanwhile, cook the dal and jackfruit seed in pressure cooker with water. Heat the remaining oil in a saucepan and add the mustard seeds. When they splutter, add the curry leaves and remaining onions and shallots and fry till brown. Add the tamarind extract and ½ cup water and salt. When it starts to boil, add the blended paste and dal and cook on a low flame for 15 minutes.

Sunday, August 27, 2006

Atham – 1st Day of Onam

Atham – 1st Day of Onam

Atham is the first day of Onam and hence regarded as holy and auspicious by the traditional people.

was a triumphant march of the Maharaja of Kochi, with or without military intent from Tripunithura, the then capital of the Cochin state, to the Vamana Temple at Thrikkakara. To many, it is unmistakably a military venture. To others it is an occasion to show off uninhibited regal pomp. But to quite a few, it is merely a celebration to herald Onam, the festival of peace and equity, remembering the days when everything was in abundance

Onam Recipe



Toor dal-1 cup(washed and soaked for 30 minutes)
Tamarind-size of a golf ball or Tamcon paste-1 tsp
Turmeric powder-1/2 tsp
Mustard seeds pinch
Salt-as required
Oil-2 tsp
Mustard seeds-1/2 tsp
Dry grated coconut-3 tsp
Cilantro/coriander leaves- (optional)
Curry leaves(a few)
Jaggery or sugar- 1 tsp
Fenugreek seeds -1/2 tsp
Green chillies- 3
Red chillies-5
Cilantro seeds -3 tsp
Bengal gram -2 tsp
Cumin seeds -1/2 tsp
Onion -1
Vegetable-Tomatoes, Drumstick, Okra, Capsicum, Radish, Carrots, Onions

Method of preparation
Cook the toor daal in the pressure cooker with double quantity of water, turmeric and salt. Keep aside to cool. Now, heat oil in a separate pan for about a minute and roast together whole chillies, bengal gram, coconut, curryleaves, coriander, cumin and fenugreek seeds till coconut turns golden brown. Then, grind all of these into a smooth paste ,adding a little water from time to time. Put the tamarind with salt and water into a pan. Bring it to a boil. Add this to the toor dal and let it boil for sometime.

Add the vegetables and cook till done. Finally, mash the pressure cooked toor daal, Mix everything and let it simmer for 5 minutes. Season with mustard seeds .

Saturday, August 26, 2006

Names of the seeds in Different languages







Bengal gram

Kadalai parupu


Senaga pappu

Kadale bele

Chana dal

Green gram



Pesara pappu

Hesaru bele

Moong dal

Black gram



Mina pappu

Udiina bele

Urad dal

Red gram
































































Poppy seeds




































Rice sticks


Rice flakes/Beaten rice









Senaga pindi






















Malli Ela


Kothambari Soppu

Coriander seeds

Kothamalli verai



Kothambari Beeja/Dhaniya














Mint leaves












Cracked Wheat

Godhumai ravai

Gothambu rava

Godumalu rawa

Godi rave

Curry leaves





Kadi patti





















Lavang patta





Karayam Poo




Cumin Seeds







Mundhiri paruppu











Dry red pepper

Sigappu/vara milagai


Yendu mirapakayalu

Onamenasina kaayi

Lal mirch

Sesame seeds







Kumkuma poo





Lima Beans

Mocha paruppu



Chapparada avare kaaye







Garbanzo beans/chick peas

Kondai kadalai/ Kabul kadalai


Kadale kaalu