Thursday, October 31, 2013

Welcome to Food Tape - Message from Chef.Raj Mohan M.S

Saturday, October 26, 2013

Food Tape Poster Unveiled

Dear Friends, Mentors, Supporters and Well wishers,

Most glad to unveil the Food Tape poster and happy to say that I am in the process to launch an exclusive food tube channel named “Food Tape” in Youtube as soon. This space is dedicated to the food lovers and who all initiated me for this front.

I am looking your generous support to extend the Food Tape views and subscription. Don’t be as stranger, come and join with me by clicking the below given subscription link of the Food Tape page. This subscription is available free and the food tape will upload every week. You will get the beautiful recipes and the easy cooking methods on your favourites. You could share your recipes, food thoughts then you could be with me through my food programmes and funny footages. 

So, come and join with the Food Tape family. Please tell me, what you want on screen and your latest food stuffs. Visit the link and press subscribe -

Pray for all my deeds and thanking you 

Friday, October 18, 2013

Nellikai Sadham / Gooseberry Rice / Amla rice

Gingelly oil  -   30ml
Mustard seeds - 1gm
Peppercorns -  1gm
Channa dhal - 1gm
Urad dhal - 1gm
Curry leaves- a few
Ginger, Chopped - 2gm
Groundnut – 1 tbsp
White rice, boiled- 750 gm
Turmeric powder- 1 tsp
Dry red chillies, broken – 2nrs
Asafoetida (Hing) - a pinch
Gooseberry, chopped & grated (any nellikai / amla) – 150gm
Lemon juice – 1tsp
Coriander leaves, chopped - a few


1:Prepare tempering in hot oil with mustard seeds, pepper corns, urad dhal, channa dhal, ground nut, dry red chillies and curry leaves.

              2: Add gooseberry and ginger now, stir it for another half minute. Add                         turmeric powder,salt and hing. Fry it for few seconds. 

             3: Add lemon juice, mix with gooseberry mixture. Add the boiled rice now;                    gently mix with goose berry mixture. Finally put coriander leaves and Serve                   hot.

                Note: Use amla depends on the tanginess you really need for your rice.


Milk  -1 litre
Water – ½ litre
Raw rice  -250 g
Cardamam powder -1 tspn
Sugar  -500 g
Ghee  - 150 ml
Cashewnuts  -20 gram
Badam (skinned) - 20 g
Raisins  - 10 g
Saffron -1 pinch
Tender coconut water – 100ml


1.Boil milk in a heavy bottomed vessel, add the rinsed raw rice once it starts roll boil.

2. Let the rice to mash well, once it forms the sarkarai Pongal stage add the sugar.

3. Mix it gently, now sugar melts and mix well with rice mixture.

4. Now drop the golden ghee fried cashewnuts, raisins and other ingredients into the sweet mixture. Stir all around.

5. Take it out from heat then add tender coconut water. Mix nicely and serve it as prasadham.

Monday, October 7, 2013

Makhni Gravy or Butter Masala

If you have Naan or Roti before your table, what would you suggest us an accompaniment? Your eyes would stroll to the menu card to find the creamy cashew gravy for your stuff. Yes it is your lovely Makhni gravy. 

There are few dishes in Indian food which are most popular and recognized worldwide and Makhni Gravy also has a special place for it. This is most favourite food of any Indian Food restaurant. The taste of Makhni is accepted both by the vegetarian and Non -vegetarian food lovers. Butter in Hindi means "Makhan", Makhni gravy is prepared by using butter generously. Often it is stylishly known as “Butter Masala.”

North Indian food tastes and flavours are mostly highlighted by the Makhni gravy which is widely used in other North Indian food preparation. One part of onion and two parts of tomato is the basic ratio in Makhni gravy preparation; these are pasted then cooked in butter which increases the taste.

Cashew paste, Cream, honey and butter are added to bring the Makhni gravy to creamy texture. The original fragrance and taste is excelled by bringing in Kasthuri Methi leaves. Sometime this is called as the National Dish of India by food enthusiasts. This has the bit spicy, sweet and tangy taste which is well balanced and that may be the reason for everyone to like the Makhni dishes. Makhni dish tastes good with Naan, Roti or Indian Breads, Pulao and Biriyani. Interestingly, due to its delectable taste and creamy texture, in some foreign countries the Makhni gravy is served as Sweet.

This shall be great for us to know the preparation of Makhni gravy in the food outlets. If you know the basic recipe, you could surprise your family with Makhni dish with restaurant taste and save your weekend budget. For that purpose I share with you the best Makhni Gravy recipe.

Preparation method of Makhni Gravy

Onion, sliced – 1 1/2 kg
Tomato paste - 2kg
Ginger and garlic paste – 3tbsp
Butter – 200gms
Refined oil – 150ml
Cinnamon – 2sticks
Cardamom – 4nrs
Cloves – 5nrs
Cumin seeds – ¼ tsp
Biriyani Leaves – 1nr
Star anise – 1nr
Mace – 1 blade
Kalpasi – a little
Kashmiri Chilli powder – 3tbsp
Chilli powder – 1 tbsp
Coriander powder – 3tbsp
Cumin powder – 2tbsp
Turmeric powder – ½ tsp
Cashewnut paste – 250g
Salt to taste
Honey – 1 tbsp
Fresh cream – 100ml
Dry Kasoori Methi leaves (fenugreek leaves) – 1tsp


1. Heat oil in a heavy bottomed kadai, sauté the onion till golden colour. Then take it out from kadai let it to be cool, after that grind it well.

2. Heat butter and oil in a heavy bottomed kadai, add the whole garam masala now. Once it splutter add tomato paste, fry it well in butter.

3. Add the ground onion paste and ginger, garlic paste. Stir continuously then add masala powders one by one. Sauté it up to the oil separates from masala.

4. Once it is sautéed enough, add the boiled cashew paste. Mix and cook for another 10 minutes in slow flame.

5. End with fresh cream, fenugreek leaves, honey and butter. Mix and take it out from fire.

6. Garnish with swirl of fresh cream. Serve hot with Pulao and Indian Breads

Note: This is only the preparation method of Makhni gravy, you would add your choice of fundamental ingredient with the same.
Now you tell me Makhni gravy or Butter Masala?

Photo courtsey: Mareena Jerrish -

Saturday, October 5, 2013

Passiparuppu Neivedhiyam (Moong Dal Prasadham)

Moong dal, boiled – 500g
Honey – 100ml
Cardamom powder – 1 tsp
Sugar – 50g
Cashewnuts – 15g


       1.Boil the moong dal and mash it without water. After mash moong dal keep it to          dry well (minimum 2hours).

       2. Once it dries, add honey, cardamom powder, cashew bits. Mix all thoroughly.

      3. Again let it for dry for another half hour. Give the shape of balls to the mixture           and roll it over the sugar grains.

      4. Serve it as Neivedhiyam.

Kollu Adai

Kollu (Horse gram)– 500g
Dry redchilli paste – 1tbsp
Small onion, chopped – 50g
Ginger, chopped – 4g
Black Sesame seeds – ½ tsp
Salt to taste
Asafoetida powder – ¼ tsp
Coriander leaves, chopped
Gingelly oil


1. Soak the kollu (horse gram) overnight and boil it well to mash with your hands. Carefully mash the kollu first then add the remaining ingredients.

2. Ensure the mixture should not over mash that should be easy to pat the mixture in your palm.

3. Cook it in non-stick pan with gingelly oil as medium.