Monthly Archives: September 2010

Kara Pongal (Spicy Pongal)


  • 1 cup long grain rice
  • ¼ cup mung beans (split lentils)
  • 3 cups water
  • ¼ cup lukewarm milk
  • 1 teaspoon cooking oil (canola preferable since it does not have any smell)
  • 1/8 teaspoon mustard seed
  • ¼ teaspoons black pepper
  • Small piece of ginger
  • 2 green chilies
  • 2 dried red chilies broken into 2 pieces
  • Curry leaves
  • Pinch of asafoetida (Hindi: hing, Tamil: Perungayam)
  • 2 teaspoons ghee (clarified butter)
  • Salt to taste


  • Wash rice and  lentil
  • In a saucepan bring 3 cups of water to a rolling boil
  • Add rice and lentil to the saucepan and add a pinch of salt
  • Cook until rice is well done
  • If needed add hot water (I added extra 1 cup of water)
  • Now add milk and cook for a minute or two
  • Cover and set aside
  • Chop ginger into fine pieces and chop green chilies into small pieces
  • Add oil to a skillet and add mustard seeds and black pepper
  • Once mustard seed start splattering add ginger and green chilies
  • Fry for about 3 minutes
  • Now add curry leaves and dried red chilies and fry for another minute
  • Add asafoetida and mix well and add this fried mixture to the pongal and mix well
  • Add 2 teaspoons ghee and mix well
  • Serves: 2

Capsicum Curry (curry milagai)


  • 4 medium capsicums
  • ¾ – 1 cup water
  • 2 teaspoons Sri Lankan chili powder
  • Salt to taste
  • 1/3 cup red onion sliced
  • 2 cloves garlic finely chopped
  • Curry leaves
  • 1 tablespoon oil

Curry Powder:

  • 1 teaspoon coriander seed
  • ½ teaspoon cumin seed
  • ¼ teaspoon fennel seed
  • 3 cloves
  • ¼ inch cinnamon stick
  • 1 cardamom pod


Curry Powder:

  • Dry roast all the curry powder ingredients and grind them to a powder and set aside
  • Split capsicum length wise and discard seeds and pith
  • Slice each half into very thin strips and then cut them diagonally into 2 – 3 pieces
  • Place capsicum, water, chili powder, salt in a covered saucepan and cook in a medium flame until the gravy thickens and capsicum is ¾ cooked
  • Add 1 teaspoon of prepared curry powder (add more or less depending on your flavor)  and cook on low flame for another 3 – 4 minutes
  • Meanwhile add oil to skillet and add onion and garlic and sauté until they are golden
  • Add curry leaves and fry for another minute
  • Transfer this into the curry and mix well

Dutch Apple Pancake


  • 1 tablespoon butter
  • 2 small green apples (Granny Smith)
  • 1 tablespoon dark brown sugar
  • ¼ teaspoon ground cinnamon
  • ½ cup all-purpose flour
  • ¾ cup milk
  • 2 egg whites lightly beaten
  • 1 teaspoon oil
  • Pinch of salt


  • Pre-heat oven to 350 F
  • Peel and core apple and slice them into thin pieces
  • Add butter to a skillet and when the butter is melted add apple, brown sugar and cook on medium flame until apple is slightly soft
  • Add cinnamon and cook for another minute or two
  • Butter a pie plate and arrange cooked apple

  • To make the batter, mix flour and salt
  • Add milk, oil and egg whites and mix well until batter is lump free
  • Pour the batter on top of the apple and bake for about 30 – 35 minutes or until the pancake is golden and puffed
  • Serves 2

Quick and Healthy Blueberry Blintzes

I had a big container of blueberries in the refrigerator and was wondering what to do with it.  I wanted to make something healthy but quick and simple.  I have seen a lot of blueberry blintzes recipe.  But most of them have a lot of cheese filling with blueberries or just cheese filling with blueberry sauce.  So I thought to replace the cream cheese filling with ground almond.  Almonds are very healthy and have a lot of nutrients.  When I made it, I loved it and addition of ground almonds gave a slight crunchy taste to the filling.


For Crepes:

  • ½ cup all-purpose flour
  • 1 cup milk
  • 1 egg white
  • 2 teaspoons canola oil
  • Pinch of salt
  • Butter or oil spray for skillet

Blueberry Filling:

  • ½ cup fresh blueberries
  • 2 – 3 tablespoons water
  • 2 teaspoons sugar
  • ¼ cup ground almond/almond flour
  • Pinch of cinnamon (optional)

Blueberry sauce:

  • ¼ cup blueberries
  • ¼ cup water
  • ½ teaspoon butter



  • Beat egg white lightly and mix in the oil
  • Add this egg mixture and milk to flour and mix well without any lumps
  • Add salt and leave for about 30 minutes
  • Add a little bit of butter (or oil spray) to skillet and add a spoonful of batter
  • Cook on both sides until the edges turn lightly brown and crisp

Blueberry filling:

  • Add blueberries, water and sugar to a saucepan and cook on medium flame until the sauce thickens
  • Add ground almond and cook for another minute


  • Add butter to a skillet and let it sizzle
  • Cook blueberries with water uncovered for about 3 – 4 minutes
  • Mash the blueberries with the back of a spoon

To assemble, place a spoon full of blueberry filling on the crepe and fold in the ends and roll up.  Drizzle with blueberry sauce.  Serves: 2