Thursday, November 29, 2012

Chocolate Ice Cream


  • Cool Whip (Whipped)             8 oz
  • Chocolate Syrup                     ½ cup
  • Evaporated milk                      1 cup
  • Condensed milk                      ½ cup



  1. In a large bowel add all ingredients except cool whip mix that with a beater.
  2. Next add cool whip and mix with a spatula. Don’t mix for long time.
  3. Pour this mixture in a freezer safe bowl and freeze until it sets.


For mixing use a glass bowl so that you can see whether it’s mixed evenly.

Sharing to: Nithu's kitchen, Event


Monday, November 5, 2012

Hotel Sambar

Once I was watching cookery show I came across this, it’s Revathi Sanmugams recipe with few modifications.

Toor Dal
1 Cup
1 Cup
Small Lemon Size
1 Cup
¾ Cup
Turmaric Powder
1 Tsp
Mustard Seeds
1 Tsp
Curry Leaves

To Grind:

¼ Inch
Split Channa Dal
1½ Tbsp
Corriander Seeds
2½ Tbsp
Cumin Seeds
1 Tbsp
Funnel Seeds
1 Tbsp
Fenugreek Seeds
½ Tbsp
Black Pepper
1 Tbsp
Dry Red Chili
Poppy Seeds
½ Tbsp


  1. In a pan fry all the ingredients to grind without oil, until nice aroma comes. Cool down and make a fine powder keep aside.
  2. Soak Tamarind in water and make a thick pure. Pressure cook toor dal and squash, mash it and keep aside.
  3. In a pan heat some oil splutter mustard seeds add onion and curry leaves salute it, add tomatoes wait until it cooks.
  4. Now add tamarind pure, wait until raw smell goes. Add some water to the ground powder mix without any lumps.
  5. Once tamarind pure start to boil add this powder mixture, turmeric powder and a pinch of asafetida.
  6. Let this mixture cook for few minutes, add mashed toor dal and squash mixture.
  7. Add enough salt and water let it boil for few more minutes.
  8. Add cilantro and few curry leaves before removing from heat.
  9. Serve with idli, dosa, vada, uppma etc.

  • After it cools down this sambar will become thick so add enough water while cooking or else add hot water before serving.
  • In that original recipe they didn’t add Clove, Cinnamon, fennel seeds, black pepper.

Thakalikai Parrupu Chutney

Before all my tomatoes ripe we got frost,  all my tomato plants died. I got 5-6 pound of green tomates dont know what to do with that so tried some new recipes. Green tomatoes have more sourly than regular tomatoes. If you dont like that please don't try this.


Green Tomato(Chopped)
1 Cup
Split Channa Dal
1 Tbsp
Split Urad Dal
1 Tbsp
Garlic pods
2 small
Red chili
Shredded Coconut
1 Tbsp


To Splutter:

Mustard Seeds                       1 tsp
Urad dal                                  1 tsp
Asafetida                                a pinch
Curry leaves                            few


  1. In a pan heat a tablespoon oil add channa dal, urad dal roast it for few minutes then add garlic and red chili.
  2. After that add green tomatoes once it cooks add coconut salute for few minutes.
  3. Allow it to cool down and grind into course paste.
  4. Heat oil in a pan and add all things to splutter and add that to grind paste. Serve with dosa, idli.