Category Archives: My favourites

Rasa Amirtham

Rasa Amirtham

You might be wondering what is this name Rasa Amirtham. Rasa is the six tastes in this curry and Amirtham is that which tastes divine, excellent. The prominent tastes in this curry are sweet, salt, spicy, bitter, tangy and sour flavours, all merge very well , tastes simply superb and hence the name Rasa Amirtham. Goes well with puri, phulka, paranthas, dosa and plain rice. Do try and enjoy this dish. Please post your feed back.


Thoovar dhal – 3 tablespoons

Channa dhal – 2 tablespoons

Peeled and cubed carrots – 1/4 cup

Peeled and cubed potatoes – 1/4 cup

Chopped beans – 1/4 cup

Green peas – 1/4 cup

Chopped onions – 1

Chopped tomato – 1

Cubed mango – 1/4 cup

Double beans – 1/4 cup

Boiled cauliflower florets – 1/2 cup

Turmeric powder -1/4 teaspoon

Salt to taste

Jaggery – 1 tablespoon ( grated )

Tamarind paste – 1/4 teaspoon

Water – 4 cups

Roast in oil and grind to a fine powder

Oil – 1 teaspoon

Coriander seeds – 1 tablespoon

Jeera – 1 teaspoon

Raw rice – 1 teaspoon

Methi seeds – 4

Poppy seeds – 1/4 teaspoon

Mustard seeds – 1/4 teaspoon

Black pepper – 4

Kashmiri dry red chilli – 5

Clove – 1

Cinnamon – 1 very small piece

Roast all the above mentioned ingredients in oil to a golden colour, cool and powder finely.

To Season

Ghee – 2 table spoons

Oil  – 1 tablespoon

Mustard seeds – 1 teaspoon

Urad dhal – 1 tablespoon

Grated coconut – 2 tablespoons

Asafoetida powder – 1/4 teaspoon

To Garnish

Finely chopped curry leaves – little


Heat a pressure cooker. Add 4 cups of water. Add the  chopped carrots, beans, potatoes, onions, tomato, mango, double beans, green peas and turmeric powder, Toovar dhal and the Channa dhal. Cover and cook for 3 whistles and keep on sim for 5 minutes. Switch off the stove. Cool. Open the cooker and add the tamarind paste, salt and jaggery. Simmer for 5 minutes. Add the boiled cauliflower florets. Add the powdered spices. Cook on sim flame for 5  minutes. Mix gently. Switch off the stove. Season and garnish. Serve hot.

Chef’s Tips

1) If the curry becomes too thick, dilute with little hot water.

2) Can add little golden fried halved cashewnuts as a garnish along with the curry leaves.





Aloo Rajma Biriyani

Aloo Rajma Biriyani


Oh! The taste still lingers in my mouth. I first had a taste of this Biriyani in  Kailash Prabhat, Mumbai.  I got the recipe, came to Chennai and tried it. OMG, just yummy. Can’t stop eating. One of my favourites. Make this Biriyani and enjoy with your family. Do try this recipe for the weekend and please post your feedback.


Boiled Basmathi rice – 2 cups

Boiled rajma – 1/2 cup

Boiled, peeled baby potatoes  – 15

Thick curds – 2 tablespoons

Finely chopped onions – 1 cup

Finely chopped tomatoes – 1/4 cup

Freshly pounded ginger and garlic – 1 tablespoon

Pounded Green chilli – 1

Finely chopped mint and green coriander leaves – 1 tablespoon each

Turmeric powder – 2 pinches

Kitchen King Masala ( I have used Everest Masala ) – 1 teaspoon

Kashmiri Chilli powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Cumin (jeera powder) – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Sugar – 1/2 teaspoon

Salt to taste

To Season

Oil – 3 tablespoons

Jeera ( cumin seeds) – 1  teaspoon

To Garnish

Finely chopped coriander leaves and mint leaves  – little.

Ghee – 1 teaspoon



Heat a big non stick pan. Add oil. Season jeera. Fry the onions in medium flame. When the onion turns transparent, add thepounded ginger, garlic and green chilli. Sauté on sim flame for 5 minutes. Add the chopped tomatoes. Sauté  for 3 minutes. Add the curds. Sauté for 3 minutes. Add all the dry spice powders. Add salt to taste, sugar, chopped mint and coriander leaves. Now add the boiled aloo and rajma. Sauté for 2 minutes. Add the boiled rice. Mix gently. After 5 minutes, switch off the stove. Garnish. Serve hot with any raitha of your choice.

Chef’s Tips

1) Can add little golden fried cashew halves to the Biriyani.