Monday, October 26, 2015


KAPPARISI SADHAM - Image Courtsey: A.Sentamil Arasu

Raw Rice – 200g
Fried Bengal Gram – 1tbsp
Coconut, grated – 2tbsp
Cashewnuts – 1 tbsp
Ghee – 50ml
Cardamom Powder – ¼ tsp
Jaggery – 150g
Water to boil the rice


1. Rinse and boil the rawrice in water. Add the jaggery into the almost cooked rice. Stir it and cook it in slow fire.

2. Heat ghee in a non stick pan, add fried Bengal gram and cashewnuts. Fry it till it turns slight golden colour.

3. Add the fried items into boiled raw rice mixture, mix all well.

3. Now add coconut and cardamom powder. Combine it, finish with little ghee.

Sunday, October 25, 2015

Aviyal | Avial | How to make Aviyal

Carrot – 1nr (Medium)
Brinjal – 1nr (Medium)
Drumstick – 1nr
Potato – 1nr (Medium)
Rawbanana – ½ (Medium)
Salt to taste
Coconut oil – 2tbsp
Curd – 2tbsp
Greenchillies,slitted – 2nr
Curry leaves – a few
For making coarse masala
Coconut, grated – 1 nr
Turmeric powder – ¼ tsp
Cumin seeds – a pinch
Small onions, chopped – 2nr

Method of Preparation:

1. Cut the vegetables into finger shape. Boil the vegetables along with salt & Greenchilli in enough water. Prepare coarse mixture out of the given coarse masala ingredients in mixie.

2. Add the coarse masala into the boiled vegetables, mix and cook it in slow fire. Check the salt then add beaten curd. Stir gently to mix the curd well. Finally put coconut oil and curryleaves on top.

3. Take out from fire and serve with rice.                   

Saturday, October 24, 2015

Kaara Seeval - Ribbon Pakoda

Gram flour – 100g
Rice flour – 100g
Fried Gram flour – 1 tbsp
Salt to taste
Black Sesame seeds – ¼ tsp
Ghee – 1 tbsp
Refined Oil – to deep fry
To prepare crushed powder
Curry leaf – a few
Dry Redchilli – 2nr
Garlic cloves - 2
Cumin seeds – ¼ tsp

Method of preparation:

1.                 Dry fry the crushed powder ingredients and make it as a crushed powder.

2.        Put gram flour, rice flour, fried gram flour, salt, crushed powder, ghee and sesame seeds in a      basin. Add enough water into the flour mixture, mix it gently and prepare it as stick free dough.

3.       Keep the seeval dough into the seeval intruder, press it into the hot oil as swirling position. Deep fry it.

4.       Garnish with fried curryleaf.

Thursday, October 22, 2015

Chef Raj Mohan Quotes | Quotes by Chef Raj Mohan | Chef Quotes

Carve your Culinary skills with strong mind, take the heat, focus observation and absorption, process thoughts, continuous practice on technique, being involved: ofcourse the insight study about the backdrop of cuisine to serve the aromatic platter to your audience. Now underline the word 'Chef', you would be ignited.
                                                                                                                        -  Chef Raj Mohan

Recipe gets the mastery soul if it is cooked according to “what the mind and heart is saying, to whom the food is being served, balanced ingredients and with loads of love”...
                                                                                                                            -  Chef Raj Mohan