March 15, 2015

Kadalai Urundai / Peanut Balls

     According to me Kadalai Urundai = Everyone's childhood (G)Olden memories. Yes, there will be noone especially southindians, who never tasted this during their childhood days. I am a big big crazy fan of "Peanut Balls". Generally you know my way of eating this, it will bit Yuck but still will not leave without telling this :) First will lick completely the outer portion which is the jaggery, if i keep on do that, the peanut will automatically get loosen and finally will start chewing the peanut.. He he... Even now i follow this ;) Without taking much of your time, here comes everyone's favorite "Kadalai Urundai"


ALL YOU NEED:
Roasted Peanut 1 cup
Jaggery 1 cup
Cardamom Powder Pinch
Dry ginger Powder Pinch
Warm Water 1/2 cup
Salt Pinch
Oil To grease hands

METHOD:
     Take a bowl mix both jaggery and 1/2 cup of warm water. Keep mixing until the jaggery gets dissolved. Now take a non-stick pan, pour the jaggery syrup by filtering it. Let it boil, add dry ginger powder, cardamom powder and pinch of salt, just to enhance the sweetness. Keep on stirring inbetween. To check jaggery consistency, take a water in a small bowl, place a drop of jaggery mixture into the small bowl. If you could able to make it as small balls. Its the perfect texture. Put off the flame. Add the roasted and skinless peanuts, mix well with the jaggery syrup until it all coats the peanuts. Now grease your hand with oil, take some peanuts and make it as balls. Be careful, the mixture will be too hot. If its become hard to make balls, keep the pan in flame for 2 mins, it will get loosen. Now keep repeating the process. Store it in air tight container.

♬ Sangeetha♡Nambi ♬

March 9, 2015

Chicken Pepper Fry

     Being a beginner in cooking and eating non-veg items, me started trying new non-veg dishes at home. I should say this is one among them. Yes, i looted this recipe from my mom who is a big chef in all non-veg items (Shame on me is it :P) Actually she use to prepare this using Kaadai/Quail so thought why i shouldn't try this using Chicken. So, tried it and now its for your views.


ALL YOU NEED:
Chicken 1/4 kg
Capsicum 1/4 cup
Coriander Leaf 1/2 cup
Turmeric Powder Pinch
Green Chilly 1 No.
Fennel Seeds 1/2 spoon
Curry Leaf 1 Twig
Mustard 1/2 spoon
Salt To Taste
Oil 1 spoon

To Roast and Grind:
Shallots 6 Nos.
Fennel Seeds 1/2 spoon
Cinnamon 1/2 inch
Cardamom 1 No.
Garlic 4 cloves
Ginger 1 inch
Pepper 1 spoon
Cloves 3 Nos.
Oil 1 spoon

METHOD:
     Roast and grind ingredients under "To Roast and Grind" to a fine paste and keep aside. Keep a pan, heat spoon of oil, add mustard, once it cracks, add fennel seeds and pour the grinded mixture, turmeric powder and pinch of salt, saute it for 1 mins. Now add the chicken pieces and sprinkle some water, cover the pan with lid, let it be in flame until the chicken and raw smell goes off. Once done, take off the lid, let the flame in simmer, dry roast the chicken by adding capsicum (its purely optional), when it becomes dry, adjust with salt and add chopped coriander leaf, curry leaf and slited chilly. Saute it until you get the nice aroma of curry leaf and green chilly. All done. Serve with Roti or hot steamed rice.

Note: If you need some gravy, you can add coconut along with shallots while roasting.

♬ Sangeetha♡Nambi ♬

March 3, 2015

Mixed Batter Paniyaram

     As a routine work, will start banging my head to find out the dinner dish. I should day that was a BIG banging day. Yes, i was running out of Idly/Dosai Batter and even the wheat flour. I got a cup of idly batter, another cup of Adai batter and a cup of wheat flour. As my DH is not lover of Upma varieties so am totally clueless on what to prepare for our dinner having with the leftovers alone. Suddenly i called my friend and was asking her to suggest something for dinner. As my savior, she gave this idea and am totally relieved. Here comes my new excavated recipe.


ALL YOU NEED:
Idly Batter 1 cup
Adai Batter 1 cup
Wheat Flour 1 cup
Chopped Onion 1 No.
Chopped Ginger 2 spoons
Bengal Gram 3 spoons
Green Chilly 2 Nos.
Cumin Seeds 1 spoon
Curry Leaf 2 Twigs
Urad Dhall 4 spoons
Mustard 1/2 spoon
Salt To Taste
Oil 4 spoons

METHOD:
     Take a wide bowl, mix wheat flour with water by adding pinch of salt. Make sure there is no lumps. Now add both left over batters i.e. idly and adai batter, Mix well. Let it sit for a while. Heat 2 spoons of oil in a pan, add mustard, when it cracks, add urad dhall, bengal gram. When it turns golden brown, add chopped ginger, green chilly and curry leaf. Saute for 1 min. Now add fine chopped onion and pinch of salt. Saute until it becomes translucent. Once done, add cumin seeds, give quick stir and put off the flame. Let it cool. Meantime, heat paniyaram pan by adding some oil in each holes. Now add onion mixture to the batter and give hard stir. Adjust with salt. When the paniyaram pan, gets heated, pour the batter to the each holes occupying 3/4 of the holes. Cover it with a lid for 2 mins. Now toss it carefully to the other side. Let it be in medium flame until it gets cooked. Once done take out from the pan and serve hot with chutney.

♬ Sangeetha♡Nambi ♬

February 24, 2015

Broken Wheat Kheer

     Even though am an non-sweet lover, there will be a day which will tempt me badly to have some sweet after my lunch time especially after taking non-veg meals. So, this was the dish which i prepared during my those tempted days. Now sharing this for your views.


ALL YOU NEED:
Broken Wheat 1/2 cup
Grated Coconut 2 tsps
Mixed Nuts 1/4 cup
Elachi 1 No.
Sugar 1/2 cup
Milk 3/4 cup
Ghee 2 spoons
Salt Pinch

METHOD:
     Dry roast broken wheat rava for 3 mins. Let it cool down, take a thick bottomed pan, pour the milk, add dry roasted broken wheat and elachi. Let it be in flame until it gets cooked, add pinch of salt, just to enhance the sweetness. Meantime, in a pan, heat 2 spoons of oil, roast the mixed nuts and put off the flame. Once the broken wheat gets cooked, pour the roasted nuts and 2 spoons of grated coconut. All done now.

♬ Sangeetha♡Nambi ♬

February 20, 2015

Egg Briyani

     The word "Egg Briyani" which will lure me all time. As am not a meat lover, this is my most all time favorite dish which i gobble like a gobbler but honestly never tried this at home. I was my DAY. Yes, finally tried it at home that too in Dum method. OMG! its incredible. It was a massive hit during my last week sunday lunch. Without taking much of your time. Here we go !!!!


ALL YOU NEED:
Sliced Onions 2 Nos.
Chopped Tomato 1 No.
Ginger Garlic Paste 1 1/2 spoon
Garam Masala Powder 1 spoon
Briyani Powder 1 spoon
Turmeric Powder Pinch
Coriander Powder 1 spoon
Coriander Leaf Handful
Chilly Powder As needed
Cumin Powder 1/2 spoon
Boiled Eggs 2 Nos.
Mint Leaf Handful
Mustard 1/2 spoon
Salt To Taste
Ghee 2 spoons
Oil 2 spoons

To Boil Rice:
Basmathi Rice 1 cup
Shahi Jeera 1 spoon
Bay Leaf 2 Nos.
Cinnamon 1/2 inch
Cardamom 2 Nos.
Cloves 6 Nos.
Salt Pinch
Oil 1 spoon

METHOD:
     Heat 5 cups of water in pan by adding all the ingredients under "To Boil Rice" except Basmathi rice. When water comes to boil, add basmathi rice. When it is half done, switch off the flame and drain the excess water. Now heat ghee and oil in a thick bottomed pan, add mustard, once it splutters, add sliced onion, saute by add pinch of salt. Once done add ginger garlic paste, after 3 mins, add 1/2 portion of mint leaf and coriander leaf. Add chopped tomato too, when it gets mixed up with onion, add all spice powders (garam masala, coriander, chilly, briyani and turemric powder). Mix well, and let in cook in medium flame until oil oozes out and raw smell goes off. Now take the boiled egg and cut into 2 halves and place the yolk portion on top of the masala. Let it coats the yolk portion. Put off the flame.

    Pre-heat oven to 350 F. Meantime, take a oven safe tray, grease it with ghee. Now pour in the masala along with egg and spread evenly. Now add half cooked basmathi rice on top of it. As a final stage, add leftover mint and coriander leaf. If needed you can also sprinkle food color water on top of the rice. Once you are done with layering part. Cover the try tightly with aluminium foil and place it in oven for 20 mins. Keep an eye on it for every 10 mins also oven temperature gets vary, it depends on the brand. After 20 mins, mix gently both the rice and the masala. Serve hot with raitha. Yum !!!

Note: You can follow the same procedure for chicken dum briyani too.

♬ Sangeetha♡Nambi ♬

February 15, 2015

Keerai Masiyal

     When it comes to Keerai or Greens, the most important words which will come to our mind are "Healthy" and "Fresh". As it has high nutritional benefits/values, this will be a default items during my weekend grocery shopping. As am doing it every week, me got bored with the usual recipes. So, one day surfed my cobloggers space to find out a new recipe which was a great hit among my DH and DD. Now ever its for your views.


ALL YOU NEED:
Chopped Spinach 1 bunch
Tamarind Syrup 1/2 cup
Boiled Toor Dhall 1/2 cup
Mashed Garlic 3 Nos.
Small Onion 5 Nos.
Cumin Seeds 1/2 spoon
Mustard 1/2 spoon
Hing Pinch
Oil 2 spoons
To Pressure Cook:
Chopped Onion 1 No.
Chopped Tomato 1 No.
Coriander Powder 1 spoon
Turmeric Powder Pinch
Chilly Powder 1/2 spoon
Green Chilly 2 Nos.
Garlic 7 Nos.
Salt 1 spoon

METHOD:
     Pressure cook all items under "To Pressure cook" for 3 whistles. Let it sit for a while. Heat a spoon of oil in a pan, add cleaned and fine chopped spinach. Saute for 3 mins, once done pour the pressure cooked items, mix well with the spinach. Once the spinach cooked completely. Pour the cooked toor dhall. Add 1/2 cup of water and 1/2 cup of tamarind syrup. Adjust with salt. Let it boil until raw smell goes off. All done, serve hot with steamed rice.

♬ Sangeetha♡Nambi ♬

February 7, 2015

Mooli Paratha

     I am a big lover of all stuffed paratha. But there is a very bad chemistry between me and stuffed paratha. Yes, my first and only try was "Aloo Paratha" which i tried very long long ago so long ago. It came out bit sticky with an improper shape but only convincing part: the taste was very good. After long gap, last week tried this paratha which came out very well but with the same improper shape. Here showcasing it for your views.


ALL YOU NEED:
Wheat Flour 1 cup
Turmeric Powder Pinch
Chilly Powder 1 spoon
Radish 1 No.
Salt To Taste
Oil 1/2 spoon

METHOD:
     Peel the radish skin and grate it. Squeeze water from radish completely and save it. Now take a wide bowl, add wheat flour, turmeric powder, chilly powder and salt. Mix well. Now add grated radish, mix it again. Once done, knead it by adding radish water. Knead well until it reach proper chapathi consistency. Pour a spoon of oil and knead again, just to avoid dryness. Make small balls and roll it using rolling pin. Heat tawa, place the rolled paratha, add a spoon of oil around the corners. Toss it on both sides until it gets cooked. All done, serve hot with some raitha.

♬ Sangeetha♡Nambi ♬

February 3, 2015

Bread Omelet II

     I love to prepare and ofcourse eat this during all my lazy weekend mornings. Main reason is its SIMPLE and infact tasty too. But asusual my DH doesn't like this much so atleast for me will prepare this weekly once. Before my marriage this will be my DEFAULT sunday breakfast. I still remember my those (G)Olden days. Hmmm... Keeping my old memories apart, heres come my all time favorite and easy dish for your views. Actually this is my Version 2.0, you check the Version 1.0 HERE.


ALL YOU NEED:
Bread Slices 2 Nos.
Egg 1 No.
Chopped Capsicum 2 spoons
Chopped Onion 1/2 No.
Pepper Powder 1/2 spoon
Curry Leaf 1 spoon
Ghee/Oil To Toast Bread
Salt To Taste
Oil 1/2 spoon


METHOD:
     Take a small sized wide bowl, break the egg, add chopped onion, chopped curry leaf, chopped capsicum, pepper powder and required salt. Mix well. Now heat a spoon of oil in a pan, now pour the egg mixture and spread evenly. Add some spoil around its sides. Let it get cook, toss it on other side too. Once done, transfer it to a plate. In the same pan, add oil/ghee, toss both the bread on both sides. Once done, keep the omelet in between two slices of bread and enjoy the yummy taste !

Note: You can also add grated carrot and chopped chilly to the egg mixture.

♬ Sangeetha♡Nambi ♬

January 29, 2015

Nuttie Chocolate Fudge

     Recently i saw this recipe in a very famous TV channel which looks so easy with basic ingredients. Immediately that dish started calling to try at home. Will i deny a recipe call that too being a food blogger ???!! NEVER, checked my fridge and luckily got all the ingredients. Eventhough am happy about, i got all ingredients, i was bit worried about the outcome. Started preparing, OMG ! to my surprise it came out soooo perfectly and here comes for your views.


ALL YOU NEED:
Chocolate Chips 1 cup
Condensed Milk 1/4 cup
Unsalted Butter 1/4 cup
Mixed Nuts 1/2 cup

METHOD:
     Take a microwave safe bowl, add chocolate chips and place it microwave for 2 to 3 mins. If you are not owing microwave, you can melt it by double boiler method i.e. heat a water in idly pan, keep the chocolate chip bowl on top of it. Make sure it should not touch the bottom of idly pan. Keep stirring, you can see its starts melting down. Let it sit for a while. Now take a nonstick pan, heat the butter. Once it starts melting down, pour the melted chocolate, condensed milk and chopped nuts. Put off the flame. Keep stir for 2 mins. Now take a wide bowl, grease with some butter, pour the fudge mixture, spread evenly. All done, refrigerate for 1 hour. If you need you can garnish with some fine chopped nuts on top of it. If you don't like chewy consistency, freeze it for 30 mins. Even i followed the Freeze technique.

♬ Sangeetha♡Nambi ♬

January 25, 2015

Dahi Dhokla Chaat

     Nowadays am a big fan of Dhokla recipe. Me started preparing atleast weekly once for our evening snack. Since its become my frequent preparation, last week was bit bored on having with usual mint and tamarind chutney. So just thought, why i shouldn't try my all favorite Dahi chaat ??!! Yay ! so tried it finally and posted here for your views. You can also check my other Dahi Chaat versions HERE.


ALL YOU NEED:
Dhokla 6 Pieces
Red chilly powder Pinch
Tamarind Chutney 2 spoons
Coriander Leaf 1 1/2 spoon
Chopped Onion 2 spoons
Grated Carrot 1 1/2 spoon
Chaat Masala Pinch
Curd 3/4 cup
Sugar 1 spoon


METHOD:
     Take a wide bowl, arrange Dhokla cubes. Once done, add chopped onion, chopped tomato and pour the curd which is mixed with the sugar. Again pour the tamarind chutney on top of it. Once done, add grated carrot and chopped coriander leaf. On top of it add chilly powder and chaat masala. Make sure, you pour the curd just few minuted before you start serving. If you add long time before your serving time, all the added dahi and tamarind chutney gets absorbed by dhokla.

♬ Sangeetha♡Nambi ♬

January 21, 2015

Carrot Raitha

     Whenever i see this recipe in my cobloggers space, directly it will take me to my childhood days. Yes, during my schooling and college time, my mom use to prepare this time on all weekends, just as a free time muncher. Am a big big lover of this recipe especially to the added fried urad dhall. Yum ! literally mouthwatering here :P In this 6 years of my marriage life never tried this recipe at home. Suddenly this came to my mind last week and here comes for your views.


ALL YOU NEED:
Grated Carrot 1 cup
Thick Curd 3/4 cup
Salt To Taste

To Temper:
Green Chilly 1 No.
Urad Dhall 1 spoon
Mustard` 1/4 spoon
Oil 1 spoon


METHOD:
     Take a wide bowl, add grated carrot, thick curd and required salt. Stir well. If it is very thick add required water. I like to have it in thick consistency so, i didn't add water. Once done, heat a spoon of oil in a pan, add mustard, once it starts cracks, add urad dhall, when it turns golden brown, add chopped green chilly. If you like, can also add chopped coriander leaf in the oil. Let it get cool. Now, mix the tempered items with the curd. Give a stir. All Done !

♬ Sangeetha♡Nambi ♬

January 14, 2015

Kalkandu/Sugar Candy Pongal

     Before going to today's recipe, i would like to wish all my friends, co-bloggers, viewers and family on this auspicious "Tamilnadu Thanksgiving day  to Sun god, Farmers and Family"
                                       "இனிய பொங்கல் நல்வாழ்த்துக்கள் "


     If this is Pongal festival, i would like to do a post related to this festival. Any guess ???!!! Yes, you guessed it right, obviously its a Pongal dish using "Sugar Candy or Kalkandu". Since i got a pack full of Sugar candy, i decided to empty it as soon as possible. When i was searching this i got a dish called "Kalkandu Rice". Suddenly flashed an idea and decided to make Kalkandu Pongal instead of Kalkandu rice. Now, its show time for your comments/feedback.

ALL YOU NEED:
Raw Rice 1 cup
Moong Dhall 1/4 cup
Sugar Candy/Kalkandu` 1 cup
Ghee 1/2 cup
Cashews 10 Nos.
Raisins 10 Nos.
Cardamom 2 Nos.
Salt Pinch
Milk 1/2 cup
Water 3 cups


METHOD:
     Soak raw rice and Moong dhall for 30 mins in water. Drain it. Now take pressure cooker, add soaked raw rice and moong dhall. Pour 1/2 cup of milk, 3 cups of water, a tsp of ghee and 1 broken cardamom (u can also add 1/4 tsp of cardamom powder, instead of whole one) Cook it for 4 whistles. Meantime, heat a pan with less than quater cup of water, when it boils, add a cup of sugar candy and cardamom again, and stir it until all the sugar candy melts. Put off the flame. Make sure you do this syrup in medium flame. Once the pressure gets released, mash it well. If you see the full grains, add warm milk to bring it to pongal consistency. Now pour the sugar syrup, keep stir well by adding ghee. Once done, add ghee fried, raisins and cashews. Mix well. All done, its serving time.

Note: If you feel, melting down the sugarcandy it cumbersome process, you can powder the sugar candy and start mixing with the boiled rice mixture.

♬ Sangeetha♡Nambi ♬

January 10, 2015

Pasta Briyani

     As i stated in my previous post. I can proudly say, am a "P A S T A" lover now :P From this post you can understand my recent craze towards Pasta. Yes, last week me tried an unbelievable dish using Pasta. Any guess ???!!! Yeah, its "B R I Y A N I" time using Pasta. OMG ! it was a super dooper hit for our dinner. Can't wait to share it with you all ! So, Here you go.....


ALL YOU NEED:
Pasta 1 cup
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Ginger Garlic Paste 1 spoon
Turmeric Powder Pinch
Coriander Leaf 1/2 cup
Mixed Veggies 1 cup
Green Chilly 2 Nos.
Cardomon 2 Nos.
Cinnamon 1/2 inch
Bay Leaf 1 No.
Mint Leaf 1/2 cup
Mustard 1 spoon
Cloves` 4 Nos.
Ghee 4 tsps
Salt To Taste

METHOD:
     Cook pasta (i used kids pasta) in hot water along with a spoon of olive oil and salt. Drain the excess water and set aside. Heat 4 tsps of ghee, add mustard, now add cardamom, cinnamon, cloves and bay leaf. Its time add green chilly and chopped onion, saute it by adding pinch of salt and tumeric powder. Once it becomes translucent, add ginger garlic paste, after 5 mins sauting, add coriander leaf, mint leaf, veggies and chopped tomato. Saute well until oil oozes out. Once the raw smell goes off and veggies are cooked, add cooked pasta, do a quick mix in medium flame. All done. Serve hot with raitha.

♬ Sangeetha♡Nambi ♬

January 6, 2015

Pasta in White Sauce

     Recently me become a crazy fan of paneer ad pasta dishes. So, started trying/googling new versions in it. In that way, its my long time thinking to try white sauce at home. During my early cooking days, thought "White Sauce" can be made only in star hotels. But now i can see many bloggers started using white sauce in their dishes, It forced me to try this at home finally.


ALL YOU NEED:
Pasta 1 cup
Italian Seasoning 1/2 tsp
Pepper Powder 1/2 tsp
Grated Cheese 1 tbsp
Veggies 1 cup
Butter 1 tbsp
Maida 2 tblsp
Milk 1 1/2 cup
Salt To Taste

METHOD:
     Cook pasta (i used kids pasta) in hot water along with a spoon of olive oil and salt. Drain the excess water and set aside. Heat a spoon of butter in a pan, add the veggies (used capsicum, beans and carrot), saute it by adding salt and pepper powder. Since i added beans, i kept in flame until it gets cooked. If you are using only capsicum and carrot, just sauting is enough. Once cooked, transfer it to a plate, Now in the same, melt another spoon of butter, now add maida, saute well until it reaches sand consistency. Now add milk slowly, keep stirring and make sure there should not be any lumps. When it reaches thick consistency, add pepper powder, italian seasoning and salt. Now its time to add sauted veggies and cheese. Stir well. Adjust with salt. All done.

♬ Sangeetha♡Nambi ♬

January 1, 2015

Mutton Varuval

     Before going to my post, i want to wish all my visitors and cobloggers a "VERY VERY HAPPY & HEALTHY NEW YEAR 2015". Hope this new year brings all your dreams comes true ! Now going to my post.....

     Actually Me and Mutton dishes are like "Dog and Cat", a very good enemies. Whereas my husband and Mutton dishes are like "Mom and son", a very good lovers. With this single liners, you can very well understand my situation. Yes, i somehow managed forced me to try this dish at home ONLY b'cos of husband. As am not a big lover of mutton dishes, i dont feel like trying complicated version so just ended up with basic recipe as ended my anecdote of this post ;)


ALL YOU NEED:
Mutton 1/2 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Garam Masala Powder 1/2 spoon
Ginger Garlic Paste 1 spoon
Chilly Powder 3/4 spoon
Coriander Powder 1 spoon
Coriander Leaf To garnish
Cumin Powder 1/2 spoon
Green Chilly 1 No.
Fennel Seeds 1/2 spoon
Cumin Seeds 1/4 spoon
Cinnamon 1/2 inch
Cardomon 2 Nos.
Mustard 1/2 spoon
Cloves 5 Nos.
Salt To Taste
Oil 2 spoons

METHOD:
     Take cleaned and washed mutton in a wide bowl, add chilly powder, coriander powder, garam masala powder, turmeric powder, cumin powder, ginger garlic paste and salt. Mix well. Let it sit for 30 mins. Once done, heat spoon of oil in a cooker, add chopped onion and cinnamon, saute well, now add chopped tomato, once it half cooked, add the mutton, mix well with the onion mixture fro 3 mins. Now add a cup of water and close the cooker lid. Cook it for 15 whistles.

    Now heat another spoon of oil in a pan, add mustard, cumin seeds, fennel seeds, coves, cinnamon and pour the cooked mutton. Let it be in flame, until the excess water gets absorbed. When all the water gets absorbed, adjust with salt and add slited green chilly and curry leaf, saute it for 5 mins and as a final note, add coriander leaf and put off the flame.

♬ Sangeetha♡Nambi ♬

December 24, 2014

Easy Kadai Vegetable

     It was a dinner night, was struggling and banging my head to prepare a very SIMPLE but tasty sidedish for roti. Literally surfed net for more than 30 mins. I couldn't find any which suits my tag word "SIMPLE and TASTY". Suddenly an idea flashed and concluded on this tasty crunchy Kadai Vegetable. Luckily had all veggies in stock and even the masalas. To be frank, it was a super dooper hit for roti. Here comes my SIMPLE & TASTY dish for your views.


ALL YOU NEED:
Mixed Veggies 2 cups
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Garam Masala Powder 1/2 spoon
Ginger Garlic Paste 1/2 spoon
Coriander Powder 1 spoon
Coriander Leaf To garnish
Chilly Powder 3/4 spoon
Cumin Powder 1/2 spoon
Cumin Seeds 1/4 spoon
Red Chilly 1 No.
Mustard 1/2 spoon
Salt To Taste
Oil 2 spoons

METHOD:
     Clean the chopped veggies( i used beans, carrot, mushroom, potato and finally capsicum). Heat 2 spoons of oil in pan, add mustard, cumin seeds and red chilly. Saute. Now add chopped onion, saute by adding pinch of salt. Once it becomes translucent, add ginger garlic paste, once the raw smell goes off, add all the powders (coriander, red chilly, garam masala and cumin powder). add all veggies except capsicum, saute well by sprinkling some water. Cover the pan with lid. Let it be in medium flame, until all the veggies gets cook. Once done, open the lid, saute it by adding diced capsicum and let the excess water goes off. As a final touch, garnsih with coriander leaf and serve hot with roti.

♬ Sangeetha♡Nambi ♬

December 20, 2014

Eggless Blueberry Muffin

     In general, our weekdays breakfast will be like Cornflakes, Muffins, Breads etc... Mostly like instant or No cook dishes. So, just not to spend money on muffins, planned to make it at home that too EGGLESS. So, got some recipes from my co-bloggers page like Carrot Muffins, Vanilla Muffins. In that way, recently found this recipe from Raks kitchen >> Eggless Blueberry Muffins. Immediately bought a pack of fresh organic blueberry and tried this.


ALL YOU NEED:
Maida 1 cup
Blueberry 3/4 cup
Vanilla Essence 1 tsp
Baking Powder 3/4 tsp
Baking Soda 1/4 tsp
Corn Flour 2 Tblsp
Sugar 3/4 cup
Milk 3/4 cup
Salt Pinch
Oil 1/2 cup
METHOD:
     Preheat oven to 350 F. Sieve all dry ingredients like Maida, Baking Powder, Baking Soda and Corn flour. Transfer it to a wide bowl. Now add all the wet ingredients one by one such as Oil, milk and essence, along with sugar and salt. Mix well without any lumps. As a final touch, add blueberries. Stir well. Now line the muffin tray with liners. Fill the 3/4 liner with the batter. Once done, bake it for 20 to 25 mins. Just before 5 mins, you take out from the rom, apply some join on top of the muffin. Just to avoid the dryness.

♬ Sangeetha♡Nambi ♬

December 16, 2014

Coconut Milk Rice

Coconut Milk Rice
     When it comes to coconut milk addition to a dish, for sure it will be a super rich dish. But never felt to prepare this dish at home. Recently i tasted this rice in my friend's place. OMG ! the taste was literally lingered in my mouth for the whole day. Immediately, i was super excited to prepare it for my next day's lunch. Surfed my fridge for the coconut milk, to my surprise a full tin of coconut milk was sitting silently and checked for the veggies too. Wow ! guess it was my lucky day. Finally prepared and taste it and even it here for your views.


ALL YOU NEED:
Basmathi Rice 1 cup
Mixed veggies 1 cup
Chopped Onion 1 1/2 Nos.
Coconut Milk 1 1/2 cup
Green Chilly 2 Nos.
Cinnamon Pinch
Elachi 1 No.
Cloves 5 Nos.
Mustard 1/2 spoon
Salt To Taste
Oil 2 spoons
METHOD:
     Wash and soak basmathi rice for 15 mins. Heat 2 spoons of ghee in a pressure cooker, add cinnamon, cloves, elachi and slited green chilly. Add chopped onion with a pinch of salt. Do fine sauting until the onion comes to translucent. Now add all the veggies (i used, carrot, beans, potato, cauliflower and peas), saut until the veggies are half cooked. Now add soaked basmathi rice, do a sauting, and add 1 1/2 cup of coconut milk. Cover partially with a lid. When the rice comes to top i.e. when it is half cooked, completely the cooker and put the whistle too. Make flame to medium. Let it sit for 5 mins. Put off the cooker. DONOT wait for whistling. If you are using normal rice, put off the cooker after 1 whistle. All done. It is set to serve with raitha.

Note:You can also add cashews while sauting the spices.

♬ Sangeetha♡Nambi ♬

December 12, 2014

Cauliflower Stir Fry

     I should that was a very lazy day. I started my lunch early morning at 6.30 to pack for my husband. Somehow managed to prepare a curry for my lunch but i didnt felt of cooking sidedish, at the same time, my husband's lunch intake will get reduced if he doesn't have any sidedish. Finally decide to do a simple stir fry which should be really spicy since my main curry was little bit bland. Surfed my fridge and finally got 6 cauliflower florets which is very much enough for my husband. With that 6 florets and with very basic ingredients, prepared this lazy stir fry. You wont believe me, the taste was super amazing. I was literally licking the leftovers, after i packed into the lunch box.


ALL YOU NEED:
Cauliflower 6 Florets
Chopped Onion 1/2 no.
Garam Masala Powder 1/4 tsp
Turmeric Powder Pinch
Chilly Powder 3/4 spoon
Coriander Powder 1/2 spoon
Cumin Powder 1/2 sp
Cumin seeds 1/4 spoon
Curry Leaf 3 No.
Mustard 1/2 spoon
Salt To Taste
Oil 1 spoon
METHOD:
     Wash the florets in hot water and strain it. Heat a spoon of oil in a pan, add mustard, once splutters, add cumin seeds, chopped onion, saute it by adding pinch of salt. Once done, add all powders, do sauting for 2 mins. Now add 1/2 cup of water and required salt. Let it cook until raw smell goes off. Now add the florets, mix well with the masalas. Lid on. Let it be in medium flame until it gets cooked. When its get cooked, saute it until it reached dry curry. As a final touch add the curry leaves, saute it for 3 mins. Put off the flame. You can serve it with roti or even with plain steamed rice.

♬ Sangeetha♡Nambi ♬

December 8, 2014

Hara Bara Kebab

     As soon as i saw this recipe in a famous cookery show, i was super excited to try this immediately for our evening snack. Since it has very basic ingredients! I started searching for the ingredients but i got nothing :( Poor me ! Do you think will i leave ?! No way, on our next grocery shopping, i picked all the ingredients without fail and finally prepared ! Now, its for your views... Tadaaaaa.....


ALL YOU NEED:
Spinach 1 cup
Besan/Kadalai Maavu 1 1/2 tblsp
Garam Masala 1/2 tsp
Fennel Seeds 1/2 tsp
Green Chilly 1 1/2
Potato 1 No.
Peas 1/2 cup
Ginger 1/2 inch
Sugar Pinch
Salt To Taste
Oil To Spray
METHOD:
     Pressure cook both potato and green peas by adding a pinch of salt. No problem even it get mashed. Now boil 2 cups of water with pinch of sugar (to retain the green color), add spinach, let it be boil just for a minute. Once done, drain the water and wash it immediately in cold water. Now take boiled green peas without water, spinach, ginger, green chilly in a blender, grind it to a paste. No adding water please! Transfer it to a wide bowl, now add the mashed potato, fennel seeds (this is my touch, not comes in original recipe), garam masala, besan flour. Mix well with required salt. Once done, grease both your palms with water and make te mixture into small lemon-sized balls. Flatten it gently.

     Now heat a tawa and sprinkle some oil, Place the kebabs gently, let it cook for 3 to 4 mins in medium flame, Turn it to the other side(again gently, there is a chance of breaking the shape)to cook. Let it be in flame for another 3 to 4 mins in medium flame. Don't use high flame, b'cos it will cook only the outer portion, the inner portion will remain uncook. Once done, you can see the nice brown coating. All done, its time to taste with a ketchup or Tamarind chutney !

Note: In original recipe, he'll add Amchoor powder too. Since it was not there at home, i skipped it.

♬ Sangeetha♡Nambi ♬

December 4, 2014

Thenkuzhal Mullu Murukku

     During diwali, me was trying new snack on daily basis. This is one among my newly tried murukku. Eventhough it have very plain taste. Thenkuzhal murukku is my moooossssstttt favorite but never tried at home. This was the first in my bookmarked recipe. Without any second thought, i tried this using store bought rice flour but using. Mullu murruku plate in murukku press.


ALL YOU NEED:
Rice Flour 1 cup
Urad dhall flour 3 tblsp
Jeera/Ommam 1 tsp
Oil/Butter 2 tblsp
Water To Knead
Salt To Taste
Hing 1/4 tsp
Oil To Deep fry


METHOD:
     Take a wide bowl, add rice flour, urad dhall flour, hing, jeera/ommam, salt, mix all the ingredients. Now pour the oil/butter, mix well again. Now add water little by little until it forms a perfect dough consistency. Now heat oil for deep frying. Meantime, take the murukku presser, grease with oil. Now fill 3/4 of the presser with the dough. Check whether the oil is in perfect heat by adding a pinch of dough into the oil. When it comes up immediately, its the perfect time to deep fry the murukku in batches. Take a laddle or plate, grease it with oil, now press the dough in circle shape and put one by one into the oil. Deep fry on both sides. Transfer it to the tissue paper.

Note: You can also press directly into the oil but i feel pressing it in ladle is safe.

♬ Sangeetha♡Nambi ♬

November 29, 2014

Dahi Samosa

     Am a crazy fan for all dahi based chaat. As mentioned in my previous post, using store bought frozen samosa, here is the another chaat dish, which is my all time favorite. To be frank, whenever i buy this, my plate will be complete clean. I mean, will completely lick all those tangy dahi which they serve along with this chaat. :D Think my plate condition, when i prepare this at home :P


ALL YOU NEED:
Samosa 1 No.
Chopped Coriander Leaf 2 tsps
Tamarind Sauce 1 tsp
Red chilly Powder Pinch
Chopped Onion 4 tsps
Thick Curd 1/4 cup
Sugar 1/2 tsp
METHOD:
     Take a wide serving bowl/plate. Crush the samosa, pour 1/4 cup of thick curd mixed with sugar. Now pour the tamarind sauce. Now add chopped onion and chopped coriander on top of it. As a final touch, sprinkle some red chilly powder. All done. Now its time to taste.

♬ Sangeetha♡Nambi ♬

November 25, 2014

Samosa Chaat

     Here in my new location, its very very difficult to find chaat shop. So, if am craving for chaat, only thing i can do is, i need to prepare it at home :( Recently during my grocery shopping, i got a pack of frozen samosa. I was super excited and immediately bought a pack. As soon as i reached home, opened the pack, heated and tasted it. It was super yum. Using that frozen samosa, i tried this super delicious, easy and tasty chaat.


ALL YOU NEED:
Samosa 1 No.
Chopped Coriander leaf 1/4 cup
Chopped Onion 4 tsp
Peas Kurma 1 laddle

METHOD:
     Take a wide serving bowl/plate. Crush the samosa, pour a laddle full of Peas Kurma. Add chopped onion and coriander leaf on top of it. All done. Its time to eat. Just a one-liner description. So easy to prepare and even to write the description. But the taste was yum yummmy !!!

♬ Sangeetha♡Nambi ♬

November 21, 2014

Baked Veggie Pasta

     Nowadays me started liking this pasta in any form. Due to that, my excavation also started by surfing my cobloggers space. When i was surfing for some pasta recipe for our evening snack, this grabbed my attention. Immediately checked my fridge for the ingredients. How lucky me ! I got all the ingredients and immediately tried for our evening snack. Now its for your views.


ALL YOU NEED:
Pasta 1 cup
Tomato chilly sauce 5 tsps
Cheddar Cheese 1/2 cup
Bread crumbs 4 tsp
Mixed Veggies 1/2 cup
Olive Oil 4 tsp
Herbs 2 tsp
Salt To Taste
METHOD:
     Cook pasta along with oil and pinch of salt. Drain it. Now transfer it to a wide bowl, add salt, cheese (you can use mozzarella cheese too) tomato chilly sauce, mixed veggies (i used, carrot, capsicum, onion and tomato) and a spoon of bread crumbs. Give a mix. Now take the muffin tin, grease with oil and dust it with bread crumbs. Now fill it with the pasta mixture and sprinkle some bread crumbs and spray some olive oil. Once done, place it in the 350 F preheated oven. Bake it for 20 mins, till the bread crumbs turns golden brown. Let it cool and serve hot. Make sure there is a chance of breaking the cup shape while you are scooping it out.

Note: You can also use Mozzarella cheese.

♬ Sangeetha♡Nambi ♬

November 17, 2014

Rava Kesari

     Being a food blogger, most of the time, i feel guilty to tell this. Yes, generally horoscope match between me and rava/sooji, wont be soooo good. Till date, many rava recipes were went in a disaster during my first try. But, i can proudly say (!) this is the first recipe which came out with perfection in my first try. Here proudly presenting my first try of Rava Kesari


ALL YOU NEED:
Rava/Sooji 1 cup
Food Color Pinch
Mixed nuts 1/4 cup
Cardamom 2 Nos.
Sugar 1 1/2 cup
Water 2 1/4 cups
Ghee 5 tsps
Salt Pinch
METHOD:
     Take heavy bottomed pan. Dry roast the sooji. Let it cool down. Once done, add 2 spoons of ghee in the same pan, add mixed nuts, roast it for 2 mins. Take out from the pan. Now add the water to the pan, add pinch of salt (just to enhance the sweeetness), food color and broken cardamom. When it starts boiling, add roasted rava, keep on stirring, just to avoid lump formation, now add the sugar, give hard stir in medium flame, until the sugar mix up well. When its not sticking to the pan, switch off the flame and add the ghee roasted nuts. Serve hot. If required, you can transfer it to the ghee greased plate and cut into desired shape and you can serve.

♬ Sangeetha♡Nambi ♬

November 10, 2014

Eggless Carrot Muffin

     Till date, me tried so many cake versions but never tried muffins at home as i dont have muffin tin at home and even me was postponing the day to buy the tin. Finally saw a muffin tin for cheaper rate, me grabbed it. Immediately me tried this eggless carrot muffin by the next day and the recipe is mentioned below


ALL YOU NEED:
Maida 1 cup
Vanilla Essence 1 tsp
Grated Carrot 1/2 cup
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Yogurt 1 cup
Sugar 3/4 cup bit less
Milk 1/4 cup
Salt Pinch
Oil 1/4 cup
METHOD:
     Preheat oven to 375 F. Sieve maida, baking powder, baking soda and place it a wide bowl. Now add sugar and salt, mix all the wet ingredients for 5 mins. Now add grated carrot, vanilla essence, yogurt, milk and oil. Stir well without any lumps and until all the mixture mix up well. Now take the muffin tray, line up with muffin cups, fill 3/4 of the cup with the batter. Place it in the oven and bake it for 20 mins.

♬ Sangeetha♡Nambi ♬

November 5, 2014

Cashew Burfi

     Actually i should name this post as "Kaju Katli" unfortunately named it as "Cashew Burfi". You like to know the reason, keep reading :) Recently bought a big tin of cashews from wholesale store. It looks sooooo fresh and with decent shape. Each time i see that, it was calling me to prepare Kaju Katli :P Being a NOT lover person of sweets, i was keep on hesitating its call. Finally, it was diwali season last week, thought of trying it. Even i tried but the outcome became burfi, instead of kaju katli, its all because of i missed a minute to put off the flame :( Eventhough there was a small disaster, taste was too gud !


ALL YOU NEED:
Cashewnuts 1 cup
Sugar 1/2 cup
Water 1/4 cup
Salt Pinch
Ghee To grease

METHOD:
     Take a dry mixer, add the cashews (should be in room temperature for a while) and grind it to a fine powder in a single shot i.e. without opening the lid of the mixer. Its because, if you give a gap, the powder will stick to the mixer. So, please take a care on that. Suppose, if it is sticky, not a problem but it will take some time to mix up with sugar syrup by forming lumps. Once grinding the cashew, now take a heavy bottomed, add sugar and water. Keep stirring until it reaches syrup consistency. To check that, take some water in a small bowl, add a drop of sugar syrup, when it form a string shape, its the perfect consistency. Now add the cashew powder, give a hard stir until it mix up with the sugar syrup. Let it be in flame for 5 mins and put off the flame. Grease a plate with a spoon of ghee, now pour the cashew mixture to the plate and cut as per your desired shape. Same procedure to be followed for "Kaju Katli" but you should put off the flame, when you can make it as small round balls.

♬ Sangeetha♡Nambi ♬

October 31, 2014

Mushroom Peanut Gravy

     It was a dinner time, thought of making chapati for dinner but what to do for sidedish. Asual opened the fridge and was standing infront of time for long time. Finally, got some 5 mushrooms, half capsicum and some fresh groundnut. Decided to do some dish using those leftovers. Added all the inhouse and in hand masalas and here come the outcome, which had heavenly taste.


ALL YOU NEED:
Mushroom 5 Nos.
Peanut 1/2 cup
Ginger Garlic Paste 1 spoon
Coriander Powder 1 spoon
Chopped Coriander 3 spoons
Turmeric Powder Pinch
Chilly Powder To Taste
Chopped Tomato 1 No.
Chopped Onion 2 Nos.
Garam Masala 1/2 spoon
Curry Leaf 6 Nos.
Cumin Seeds 1/2 spoon
Capsicum 1/2 cup
Mustard 1/2 spoon
Salt To taste
Oil 2 spoons
To Grind:
Coconut 1/4 cup
Fennel Seeds 1 spoon
Cardamon 1 No.

METHOD:
     Grind the items listed under "To Grind" in a mixer by adding few amount of water. Now heat a spoon of oil in a pan, add mustard, cumin seeds. Now add curry leaf, chopped onion, saute it by adding pich of salt. Once done, add ginger garlic paste, when the raw smell goes off, add chopped tomato, saute for 5 mins, now add peanut and mushroom, saute for 2 mins. Now add turmeric powder, chilly powder, coriander powder and garam masala, keep on sauting until raw smell goes off. Once done, pour the grinded mixture, add 1/4 cup of water, adjust with salt. Allow it boil until it reached semi gravy consistency, now add diced capsicum, saute for 5 mins. All done, put off the flame and garnish with chopped fresh coriander leaf. Now serve with some roti or chapathi.

♬ Sangeetha♡Nambi ♬

October 27, 2014

Marshmallows Cheerios Balls

     My lil one will go crazy whenever she find Marshmallows in shop. You don't believe me, i have all types of marshmallows w.r.t shapes and flavors stocked up at home. But nowadays, since she got bored of eating all time, it like literally untouched sitting silently in my kitchen closet. Just to empty it, thought why shouldn't i try excavating some new kids delight muncher using marshmallows and oats cereals. Finally, this is the outcome. Likewise, its typically like "Rice Krispies treat" which is very popular in US.


ALL YOU NEED:
Oats Cereals 1 cup
Marshmallows 1 cup
Butter 1 spoon
METHOD:
     Take a heavy bottomed pan, melt a spoon of butter. Now add a cup of marshmallows (i used vanilla flavour). It will starts melting within couple of minutes. There is a chance, it gets burnt, so be careful on it. Once its melted, add a cup of oats cereals, give a quick stir and switch of the flame. Allow it cool until it reaches warm enough to roll it. Once its warm, grease ur hand with butter and take the mixture and roll it to lemon sized balls. Even you can place it in a butter greased bowl and you can cut into cubes, as we do it for burfi.

Note: You can use any types of cereals instead of oats cereals.

♬ Sangeetha♡Nambi ♬

October 20, 2014

Sweetcorn Vadai

     Now its peak season of sweet corn in my current location. Being only one sweet corn lover in family, got bored of eating steamed sweet corn daily. Just thought of trying some new dishes using sweet corn. Suddenly thought why shouldn't give a try for sundal using this. When i asked my husband's opinion, his face reaction was very horrible. So, immediately dropped sundal plan and suddenly thought/asked how about vada (without knowing the recipe), immediately his response was double OK, since its oil fried and 100% junk food. Even i tried and it was super yummy :)


ALL YOU NEED:
Sweet corn 2 cups
Chopped Onion 1 No.
Chopped Coriander 3 spoons
Grated Ginger 1 spoon
Fennel Seeds 1 spoon
Besan Flour 1/4 cup
Rice Flour 3 spoons
Water As needed
Hing Pinch
Salt To taste
Oil To deep fry
METHOD:
     Take only the corn kernels and place it in a wide bowl. Add chopped onion, grated ginger, fennel seeds, hing, chopped coriander leaf and pinch of salt. Mix it well. Now add besan flour and rice flour, mix along with the corn by sprinkling water. Make sure, you don't add much water. Once it coats corn well, adjust with salt. Now heat oil for deep frying. Meantime, make small round of the prepared mixture, when the oil is hot, flatten the prepared balls as vadai and deep fry it in oil. Repeat the same steps and deep fry it in batches. Once all done, serve with some ketchup.

♬ Sangeetha♡Nambi ♬

October 16, 2014

Indianized Guacamole

     Some 6 months back me got introduced to a healthy veggie called "Avacodo". From that day on, my mind was forcing me to give a try but was completely skeptical. One day, me went to my cousin's place and she served a simple and easy dip using avacoda with a crispy tortilla chips. I was super excited to tasty it, as it an avacado dip ! When i tasted, was totally addicted to it. Morethan this, my husband and even my lil one was craving for this. Being addicted by all of us, do you think will i leave it ?!?! No way, tadaaaaaa.... Here come for your views now with a little indian touch ! :)


ALL YOU NEED:
Avacado 1 No.
Chopped Coriander 3 spoons
Chopped Onion 1/2 no.
Chopped Tomato 1/2 no.
Chaat Masala Pinch
Lemon Juice 6 spoons
Salt To taste

METHOD:
     Cut avacado into equal halves and scoop out the flesh and place a bowl. Now add required salt and chaat masala. Mash/Mix well using fork. Once you done mashing without any lumps, add chopped onion, chopped tomato and Lemon juice (More use of lemon juice gives more taste) Mash it again without disturbing the chopped tomato shape. Finally add on chopped coriander leaf, give gently mix. All done. Serve with a plate of tortilla chips or you can use for sandwich too.

♬ Sangeetha♡Nambi ♬

October 12, 2014

Garlic Butter Naan

     Am very big fan of all roti/chapathi/paratha items. I can live only by eating this. Sometime even without by sidedish. Being a such a huge lover, planned to try some variations in my usual dish. Then got flashed a dish which "Naan". Even in that, i didn't want to try a regular. Again i started my hunting for Garlic naan. Finally got a perfect recipe and tried too.


ALL YOU NEED:
Maida 1 cup
Baking Soda 1/4 spoon
Baking Powder 1/2 spoon
Coriander Leaf 2 twigs
Butter As needed
Garlic 3 Nos.
Sugar 1 spoon
Milk To Knead
Curd 1 1/2 spoon
Salt To taste
Oil 1 spoon
METHOD:
     Do fine chopping of garlic and coriander leaf and keep aside. Take a wide bowl, add maida, baking powder, baking soda, salt, sugar. Mix all the dry ingredients. Now add milk and curd, knead well by adding only with milk. Once done, add a spoon of oil and rest it for 4 hours. After 4 hours, make equal round shaped balls, roll it to oval shape. Once done, just sprinkle few chopped garlic and chopped coriander leaf. Place the rolled dough on top of garlic and coriander leaf. Make a gentle roll on top it. Meantime heat a tawa, apply water here and there on other side (not the garlic and coriander leaf side) of the rolled dough. Once applied, place water applied side on the tawa and immediately close it with lid. Now you can see the bubbles. Toss it on other side until it gets cooked. Brush with butter on garlic side. All done now, serve with some spicy curry.

♬ Sangeetha♡Nambi ♬

October 8, 2014

Thaen Mittai

     I can blindly say, in tamilnadu Thaen Mittai = Childhood days. Yes, even now while am visiting my hometown, straightly will go to a Potti kadai wher there will sell all small small yummilicious munchers like verkadalai burfee, small murukku, ezhanthapalam podi, ezhanthapalam vadai etc. etc. (OMG ! am literally mouthwatering here :P) when i was surfing for some recipe, suddenly this grabbed my attention and all my childhood memories was running infront of my eyes. So, immediately on the day itself, i tried this recipe and here comes for your views.


ALL YOU NEED:
Idly Rice 1 cup
Urad dhall 1/4 cup
Food color Pinch
Sugar 1 cup
Water 1/4 cup
Salt Pinch
Oil To deep fry

METHOD:
     Soak idly rice and urad dhall for 2 to 3 hours. Once after 3 hours, drain the water and grind in blender to a thick consistently. Transfer it to a wide bowl, add pinch of food color ans salt. mix well, until the batter comes to red color. Take a heavy bottomed pan, add 1 cup of sugar and 1/4 cup of water, let it boil and comes to boiling and put off the flame, once it reach gulab jamun sugar syrup consistency, switch off the flame. Heat oil for deep fry, now wet your finger and take a small round shaped batter and place it in oil for deep frying. Once it reach golden color, transfer it to sugar syrup. Let it be in 5 mins and transfer it to a plate. Repeat the process until you empties the batter.

♬ Sangeetha♡Nambi ♬

March 15, 2015

Kadalai Urundai / Peanut Balls

     According to me Kadalai Urundai = Everyone's childhood (G)Olden memories. Yes, there will be noone especially southindians, who never tasted this during their childhood days. I am a big big crazy fan of "Peanut Balls". Generally you know my way of eating this, it will bit Yuck but still will not leave without telling this :) First will lick completely the outer portion which is the jaggery, if i keep on do that, the peanut will automatically get loosen and finally will start chewing the peanut.. He he... Even now i follow this ;) Without taking much of your time, here comes everyone's favorite "Kadalai Urundai"


ALL YOU NEED:
Roasted Peanut 1 cup
Jaggery 1 cup
Cardamom Powder Pinch
Dry ginger Powder Pinch
Warm Water 1/2 cup
Salt Pinch
Oil To grease hands

METHOD:
     Take a bowl mix both jaggery and 1/2 cup of warm water. Keep mixing until the jaggery gets dissolved. Now take a non-stick pan, pour the jaggery syrup by filtering it. Let it boil, add dry ginger powder, cardamom powder and pinch of salt, just to enhance the sweetness. Keep on stirring inbetween. To check jaggery consistency, take a water in a small bowl, place a drop of jaggery mixture into the small bowl. If you could able to make it as small balls. Its the perfect texture. Put off the flame. Add the roasted and skinless peanuts, mix well with the jaggery syrup until it all coats the peanuts. Now grease your hand with oil, take some peanuts and make it as balls. Be careful, the mixture will be too hot. If its become hard to make balls, keep the pan in flame for 2 mins, it will get loosen. Now keep repeating the process. Store it in air tight container.

♬ Sangeetha♡Nambi ♬

March 9, 2015

Chicken Pepper Fry

     Being a beginner in cooking and eating non-veg items, me started trying new non-veg dishes at home. I should say this is one among them. Yes, i looted this recipe from my mom who is a big chef in all non-veg items (Shame on me is it :P) Actually she use to prepare this using Kaadai/Quail so thought why i shouldn't try this using Chicken. So, tried it and now its for your views.


ALL YOU NEED:
Chicken 1/4 kg
Capsicum 1/4 cup
Coriander Leaf 1/2 cup
Turmeric Powder Pinch
Green Chilly 1 No.
Fennel Seeds 1/2 spoon
Curry Leaf 1 Twig
Mustard 1/2 spoon
Salt To Taste
Oil 1 spoon

To Roast and Grind:
Shallots 6 Nos.
Fennel Seeds 1/2 spoon
Cinnamon 1/2 inch
Cardamom 1 No.
Garlic 4 cloves
Ginger 1 inch
Pepper 1 spoon
Cloves 3 Nos.
Oil 1 spoon

METHOD:
     Roast and grind ingredients under "To Roast and Grind" to a fine paste and keep aside. Keep a pan, heat spoon of oil, add mustard, once it cracks, add fennel seeds and pour the grinded mixture, turmeric powder and pinch of salt, saute it for 1 mins. Now add the chicken pieces and sprinkle some water, cover the pan with lid, let it be in flame until the chicken and raw smell goes off. Once done, take off the lid, let the flame in simmer, dry roast the chicken by adding capsicum (its purely optional), when it becomes dry, adjust with salt and add chopped coriander leaf, curry leaf and slited chilly. Saute it until you get the nice aroma of curry leaf and green chilly. All done. Serve with Roti or hot steamed rice.

Note: If you need some gravy, you can add coconut along with shallots while roasting.

♬ Sangeetha♡Nambi ♬

March 3, 2015

Mixed Batter Paniyaram

     As a routine work, will start banging my head to find out the dinner dish. I should day that was a BIG banging day. Yes, i was running out of Idly/Dosai Batter and even the wheat flour. I got a cup of idly batter, another cup of Adai batter and a cup of wheat flour. As my DH is not lover of Upma varieties so am totally clueless on what to prepare for our dinner having with the leftovers alone. Suddenly i called my friend and was asking her to suggest something for dinner. As my savior, she gave this idea and am totally relieved. Here comes my new excavated recipe.


ALL YOU NEED:
Idly Batter 1 cup
Adai Batter 1 cup
Wheat Flour 1 cup
Chopped Onion 1 No.
Chopped Ginger 2 spoons
Bengal Gram 3 spoons
Green Chilly 2 Nos.
Cumin Seeds 1 spoon
Curry Leaf 2 Twigs
Urad Dhall 4 spoons
Mustard 1/2 spoon
Salt To Taste
Oil 4 spoons

METHOD:
     Take a wide bowl, mix wheat flour with water by adding pinch of salt. Make sure there is no lumps. Now add both left over batters i.e. idly and adai batter, Mix well. Let it sit for a while. Heat 2 spoons of oil in a pan, add mustard, when it cracks, add urad dhall, bengal gram. When it turns golden brown, add chopped ginger, green chilly and curry leaf. Saute for 1 min. Now add fine chopped onion and pinch of salt. Saute until it becomes translucent. Once done, add cumin seeds, give quick stir and put off the flame. Let it cool. Meantime, heat paniyaram pan by adding some oil in each holes. Now add onion mixture to the batter and give hard stir. Adjust with salt. When the paniyaram pan, gets heated, pour the batter to the each holes occupying 3/4 of the holes. Cover it with a lid for 2 mins. Now toss it carefully to the other side. Let it be in medium flame until it gets cooked. Once done take out from the pan and serve hot with chutney.

♬ Sangeetha♡Nambi ♬

February 24, 2015

Broken Wheat Kheer

     Even though am an non-sweet lover, there will be a day which will tempt me badly to have some sweet after my lunch time especially after taking non-veg meals. So, this was the dish which i prepared during my those tempted days. Now sharing this for your views.


ALL YOU NEED:
Broken Wheat 1/2 cup
Grated Coconut 2 tsps
Mixed Nuts 1/4 cup
Elachi 1 No.
Sugar 1/2 cup
Milk 3/4 cup
Ghee 2 spoons
Salt Pinch

METHOD:
     Dry roast broken wheat rava for 3 mins. Let it cool down, take a thick bottomed pan, pour the milk, add dry roasted broken wheat and elachi. Let it be in flame until it gets cooked, add pinch of salt, just to enhance the sweetness. Meantime, in a pan, heat 2 spoons of oil, roast the mixed nuts and put off the flame. Once the broken wheat gets cooked, pour the roasted nuts and 2 spoons of grated coconut. All done now.

♬ Sangeetha♡Nambi ♬

February 20, 2015

Egg Briyani

     The word "Egg Briyani" which will lure me all time. As am not a meat lover, this is my most all time favorite dish which i gobble like a gobbler but honestly never tried this at home. I was my DAY. Yes, finally tried it at home that too in Dum method. OMG! its incredible. It was a massive hit during my last week sunday lunch. Without taking much of your time. Here we go !!!!


ALL YOU NEED:
Sliced Onions 2 Nos.
Chopped Tomato 1 No.
Ginger Garlic Paste 1 1/2 spoon
Garam Masala Powder 1 spoon
Briyani Powder 1 spoon
Turmeric Powder Pinch
Coriander Powder 1 spoon
Coriander Leaf Handful
Chilly Powder As needed
Cumin Powder 1/2 spoon
Boiled Eggs 2 Nos.
Mint Leaf Handful
Mustard 1/2 spoon
Salt To Taste
Ghee 2 spoons
Oil 2 spoons

To Boil Rice:
Basmathi Rice 1 cup
Shahi Jeera 1 spoon
Bay Leaf 2 Nos.
Cinnamon 1/2 inch
Cardamom 2 Nos.
Cloves 6 Nos.
Salt Pinch
Oil 1 spoon

METHOD:
     Heat 5 cups of water in pan by adding all the ingredients under "To Boil Rice" except Basmathi rice. When water comes to boil, add basmathi rice. When it is half done, switch off the flame and drain the excess water. Now heat ghee and oil in a thick bottomed pan, add mustard, once it splutters, add sliced onion, saute by add pinch of salt. Once done add ginger garlic paste, after 3 mins, add 1/2 portion of mint leaf and coriander leaf. Add chopped tomato too, when it gets mixed up with onion, add all spice powders (garam masala, coriander, chilly, briyani and turemric powder). Mix well, and let in cook in medium flame until oil oozes out and raw smell goes off. Now take the boiled egg and cut into 2 halves and place the yolk portion on top of the masala. Let it coats the yolk portion. Put off the flame.

    Pre-heat oven to 350 F. Meantime, take a oven safe tray, grease it with ghee. Now pour in the masala along with egg and spread evenly. Now add half cooked basmathi rice on top of it. As a final stage, add leftover mint and coriander leaf. If needed you can also sprinkle food color water on top of the rice. Once you are done with layering part. Cover the try tightly with aluminium foil and place it in oven for 20 mins. Keep an eye on it for every 10 mins also oven temperature gets vary, it depends on the brand. After 20 mins, mix gently both the rice and the masala. Serve hot with raitha. Yum !!!

Note: You can follow the same procedure for chicken dum briyani too.

♬ Sangeetha♡Nambi ♬

February 15, 2015

Keerai Masiyal

     When it comes to Keerai or Greens, the most important words which will come to our mind are "Healthy" and "Fresh". As it has high nutritional benefits/values, this will be a default items during my weekend grocery shopping. As am doing it every week, me got bored with the usual recipes. So, one day surfed my cobloggers space to find out a new recipe which was a great hit among my DH and DD. Now ever its for your views.


ALL YOU NEED:
Chopped Spinach 1 bunch
Tamarind Syrup 1/2 cup
Boiled Toor Dhall 1/2 cup
Mashed Garlic 3 Nos.
Small Onion 5 Nos.
Cumin Seeds 1/2 spoon
Mustard 1/2 spoon
Hing Pinch
Oil 2 spoons
To Pressure Cook:
Chopped Onion 1 No.
Chopped Tomato 1 No.
Coriander Powder 1 spoon
Turmeric Powder Pinch
Chilly Powder 1/2 spoon
Green Chilly 2 Nos.
Garlic 7 Nos.
Salt 1 spoon

METHOD:
     Pressure cook all items under "To Pressure cook" for 3 whistles. Let it sit for a while. Heat a spoon of oil in a pan, add cleaned and fine chopped spinach. Saute for 3 mins, once done pour the pressure cooked items, mix well with the spinach. Once the spinach cooked completely. Pour the cooked toor dhall. Add 1/2 cup of water and 1/2 cup of tamarind syrup. Adjust with salt. Let it boil until raw smell goes off. All done, serve hot with steamed rice.

♬ Sangeetha♡Nambi ♬

February 7, 2015

Mooli Paratha

     I am a big lover of all stuffed paratha. But there is a very bad chemistry between me and stuffed paratha. Yes, my first and only try was "Aloo Paratha" which i tried very long long ago so long ago. It came out bit sticky with an improper shape but only convincing part: the taste was very good. After long gap, last week tried this paratha which came out very well but with the same improper shape. Here showcasing it for your views.


ALL YOU NEED:
Wheat Flour 1 cup
Turmeric Powder Pinch
Chilly Powder 1 spoon
Radish 1 No.
Salt To Taste
Oil 1/2 spoon

METHOD:
     Peel the radish skin and grate it. Squeeze water from radish completely and save it. Now take a wide bowl, add wheat flour, turmeric powder, chilly powder and salt. Mix well. Now add grated radish, mix it again. Once done, knead it by adding radish water. Knead well until it reach proper chapathi consistency. Pour a spoon of oil and knead again, just to avoid dryness. Make small balls and roll it using rolling pin. Heat tawa, place the rolled paratha, add a spoon of oil around the corners. Toss it on both sides until it gets cooked. All done, serve hot with some raitha.

♬ Sangeetha♡Nambi ♬

February 3, 2015

Bread Omelet II

     I love to prepare and ofcourse eat this during all my lazy weekend mornings. Main reason is its SIMPLE and infact tasty too. But asusual my DH doesn't like this much so atleast for me will prepare this weekly once. Before my marriage this will be my DEFAULT sunday breakfast. I still remember my those (G)Olden days. Hmmm... Keeping my old memories apart, heres come my all time favorite and easy dish for your views. Actually this is my Version 2.0, you check the Version 1.0 HERE.


ALL YOU NEED:
Bread Slices 2 Nos.
Egg 1 No.
Chopped Capsicum 2 spoons
Chopped Onion 1/2 No.
Pepper Powder 1/2 spoon
Curry Leaf 1 spoon
Ghee/Oil To Toast Bread
Salt To Taste
Oil 1/2 spoon


METHOD:
     Take a small sized wide bowl, break the egg, add chopped onion, chopped curry leaf, chopped capsicum, pepper powder and required salt. Mix well. Now heat a spoon of oil in a pan, now pour the egg mixture and spread evenly. Add some spoil around its sides. Let it get cook, toss it on other side too. Once done, transfer it to a plate. In the same pan, add oil/ghee, toss both the bread on both sides. Once done, keep the omelet in between two slices of bread and enjoy the yummy taste !

Note: You can also add grated carrot and chopped chilly to the egg mixture.

♬ Sangeetha♡Nambi ♬

January 29, 2015

Nuttie Chocolate Fudge

     Recently i saw this recipe in a very famous TV channel which looks so easy with basic ingredients. Immediately that dish started calling to try at home. Will i deny a recipe call that too being a food blogger ???!! NEVER, checked my fridge and luckily got all the ingredients. Eventhough am happy about, i got all ingredients, i was bit worried about the outcome. Started preparing, OMG ! to my surprise it came out soooo perfectly and here comes for your views.


ALL YOU NEED:
Chocolate Chips 1 cup
Condensed Milk 1/4 cup
Unsalted Butter 1/4 cup
Mixed Nuts 1/2 cup

METHOD:
     Take a microwave safe bowl, add chocolate chips and place it microwave for 2 to 3 mins. If you are not owing microwave, you can melt it by double boiler method i.e. heat a water in idly pan, keep the chocolate chip bowl on top of it. Make sure it should not touch the bottom of idly pan. Keep stirring, you can see its starts melting down. Let it sit for a while. Now take a nonstick pan, heat the butter. Once it starts melting down, pour the melted chocolate, condensed milk and chopped nuts. Put off the flame. Keep stir for 2 mins. Now take a wide bowl, grease with some butter, pour the fudge mixture, spread evenly. All done, refrigerate for 1 hour. If you need you can garnish with some fine chopped nuts on top of it. If you don't like chewy consistency, freeze it for 30 mins. Even i followed the Freeze technique.

♬ Sangeetha♡Nambi ♬

January 25, 2015

Dahi Dhokla Chaat

     Nowadays am a big fan of Dhokla recipe. Me started preparing atleast weekly once for our evening snack. Since its become my frequent preparation, last week was bit bored on having with usual mint and tamarind chutney. So just thought, why i shouldn't try my all favorite Dahi chaat ??!! Yay ! so tried it finally and posted here for your views. You can also check my other Dahi Chaat versions HERE.


ALL YOU NEED:
Dhokla 6 Pieces
Red chilly powder Pinch
Tamarind Chutney 2 spoons
Coriander Leaf 1 1/2 spoon
Chopped Onion 2 spoons
Grated Carrot 1 1/2 spoon
Chaat Masala Pinch
Curd 3/4 cup
Sugar 1 spoon


METHOD:
     Take a wide bowl, arrange Dhokla cubes. Once done, add chopped onion, chopped tomato and pour the curd which is mixed with the sugar. Again pour the tamarind chutney on top of it. Once done, add grated carrot and chopped coriander leaf. On top of it add chilly powder and chaat masala. Make sure, you pour the curd just few minuted before you start serving. If you add long time before your serving time, all the added dahi and tamarind chutney gets absorbed by dhokla.

♬ Sangeetha♡Nambi ♬

January 21, 2015

Carrot Raitha

     Whenever i see this recipe in my cobloggers space, directly it will take me to my childhood days. Yes, during my schooling and college time, my mom use to prepare this time on all weekends, just as a free time muncher. Am a big big lover of this recipe especially to the added fried urad dhall. Yum ! literally mouthwatering here :P In this 6 years of my marriage life never tried this recipe at home. Suddenly this came to my mind last week and here comes for your views.


ALL YOU NEED:
Grated Carrot 1 cup
Thick Curd 3/4 cup
Salt To Taste

To Temper:
Green Chilly 1 No.
Urad Dhall 1 spoon
Mustard` 1/4 spoon
Oil 1 spoon


METHOD:
     Take a wide bowl, add grated carrot, thick curd and required salt. Stir well. If it is very thick add required water. I like to have it in thick consistency so, i didn't add water. Once done, heat a spoon of oil in a pan, add mustard, once it starts cracks, add urad dhall, when it turns golden brown, add chopped green chilly. If you like, can also add chopped coriander leaf in the oil. Let it get cool. Now, mix the tempered items with the curd. Give a stir. All Done !

♬ Sangeetha♡Nambi ♬

January 14, 2015

Kalkandu/Sugar Candy Pongal

     Before going to today's recipe, i would like to wish all my friends, co-bloggers, viewers and family on this auspicious "Tamilnadu Thanksgiving day  to Sun god, Farmers and Family"
                                       "இனிய பொங்கல் நல்வாழ்த்துக்கள் "


     If this is Pongal festival, i would like to do a post related to this festival. Any guess ???!!! Yes, you guessed it right, obviously its a Pongal dish using "Sugar Candy or Kalkandu". Since i got a pack full of Sugar candy, i decided to empty it as soon as possible. When i was searching this i got a dish called "Kalkandu Rice". Suddenly flashed an idea and decided to make Kalkandu Pongal instead of Kalkandu rice. Now, its show time for your comments/feedback.

ALL YOU NEED:
Raw Rice 1 cup
Moong Dhall 1/4 cup
Sugar Candy/Kalkandu` 1 cup
Ghee 1/2 cup
Cashews 10 Nos.
Raisins 10 Nos.
Cardamom 2 Nos.
Salt Pinch
Milk 1/2 cup
Water 3 cups


METHOD:
     Soak raw rice and Moong dhall for 30 mins in water. Drain it. Now take pressure cooker, add soaked raw rice and moong dhall. Pour 1/2 cup of milk, 3 cups of water, a tsp of ghee and 1 broken cardamom (u can also add 1/4 tsp of cardamom powder, instead of whole one) Cook it for 4 whistles. Meantime, heat a pan with less than quater cup of water, when it boils, add a cup of sugar candy and cardamom again, and stir it until all the sugar candy melts. Put off the flame. Make sure you do this syrup in medium flame. Once the pressure gets released, mash it well. If you see the full grains, add warm milk to bring it to pongal consistency. Now pour the sugar syrup, keep stir well by adding ghee. Once done, add ghee fried, raisins and cashews. Mix well. All done, its serving time.

Note: If you feel, melting down the sugarcandy it cumbersome process, you can powder the sugar candy and start mixing with the boiled rice mixture.

♬ Sangeetha♡Nambi ♬

January 10, 2015

Pasta Briyani

     As i stated in my previous post. I can proudly say, am a "P A S T A" lover now :P From this post you can understand my recent craze towards Pasta. Yes, last week me tried an unbelievable dish using Pasta. Any guess ???!!! Yeah, its "B R I Y A N I" time using Pasta. OMG ! it was a super dooper hit for our dinner. Can't wait to share it with you all ! So, Here you go.....


ALL YOU NEED:
Pasta 1 cup
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Ginger Garlic Paste 1 spoon
Turmeric Powder Pinch
Coriander Leaf 1/2 cup
Mixed Veggies 1 cup
Green Chilly 2 Nos.
Cardomon 2 Nos.
Cinnamon 1/2 inch
Bay Leaf 1 No.
Mint Leaf 1/2 cup
Mustard 1 spoon
Cloves` 4 Nos.
Ghee 4 tsps
Salt To Taste

METHOD:
     Cook pasta (i used kids pasta) in hot water along with a spoon of olive oil and salt. Drain the excess water and set aside. Heat 4 tsps of ghee, add mustard, now add cardamom, cinnamon, cloves and bay leaf. Its time add green chilly and chopped onion, saute it by adding pinch of salt and tumeric powder. Once it becomes translucent, add ginger garlic paste, after 5 mins sauting, add coriander leaf, mint leaf, veggies and chopped tomato. Saute well until oil oozes out. Once the raw smell goes off and veggies are cooked, add cooked pasta, do a quick mix in medium flame. All done. Serve hot with raitha.

♬ Sangeetha♡Nambi ♬

January 6, 2015

Pasta in White Sauce

     Recently me become a crazy fan of paneer ad pasta dishes. So, started trying/googling new versions in it. In that way, its my long time thinking to try white sauce at home. During my early cooking days, thought "White Sauce" can be made only in star hotels. But now i can see many bloggers started using white sauce in their dishes, It forced me to try this at home finally.


ALL YOU NEED:
Pasta 1 cup
Italian Seasoning 1/2 tsp
Pepper Powder 1/2 tsp
Grated Cheese 1 tbsp
Veggies 1 cup
Butter 1 tbsp
Maida 2 tblsp
Milk 1 1/2 cup
Salt To Taste

METHOD:
     Cook pasta (i used kids pasta) in hot water along with a spoon of olive oil and salt. Drain the excess water and set aside. Heat a spoon of butter in a pan, add the veggies (used capsicum, beans and carrot), saute it by adding salt and pepper powder. Since i added beans, i kept in flame until it gets cooked. If you are using only capsicum and carrot, just sauting is enough. Once cooked, transfer it to a plate, Now in the same, melt another spoon of butter, now add maida, saute well until it reaches sand consistency. Now add milk slowly, keep stirring and make sure there should not be any lumps. When it reaches thick consistency, add pepper powder, italian seasoning and salt. Now its time to add sauted veggies and cheese. Stir well. Adjust with salt. All done.

♬ Sangeetha♡Nambi ♬

January 1, 2015

Mutton Varuval

     Before going to my post, i want to wish all my visitors and cobloggers a "VERY VERY HAPPY & HEALTHY NEW YEAR 2015". Hope this new year brings all your dreams comes true ! Now going to my post.....

     Actually Me and Mutton dishes are like "Dog and Cat", a very good enemies. Whereas my husband and Mutton dishes are like "Mom and son", a very good lovers. With this single liners, you can very well understand my situation. Yes, i somehow managed forced me to try this dish at home ONLY b'cos of husband. As am not a big lover of mutton dishes, i dont feel like trying complicated version so just ended up with basic recipe as ended my anecdote of this post ;)


ALL YOU NEED:
Mutton 1/2 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Garam Masala Powder 1/2 spoon
Ginger Garlic Paste 1 spoon
Chilly Powder 3/4 spoon
Coriander Powder 1 spoon
Coriander Leaf To garnish
Cumin Powder 1/2 spoon
Green Chilly 1 No.
Fennel Seeds 1/2 spoon
Cumin Seeds 1/4 spoon
Cinnamon 1/2 inch
Cardomon 2 Nos.
Mustard 1/2 spoon
Cloves 5 Nos.
Salt To Taste
Oil 2 spoons

METHOD:
     Take cleaned and washed mutton in a wide bowl, add chilly powder, coriander powder, garam masala powder, turmeric powder, cumin powder, ginger garlic paste and salt. Mix well. Let it sit for 30 mins. Once done, heat spoon of oil in a cooker, add chopped onion and cinnamon, saute well, now add chopped tomato, once it half cooked, add the mutton, mix well with the onion mixture fro 3 mins. Now add a cup of water and close the cooker lid. Cook it for 15 whistles.

    Now heat another spoon of oil in a pan, add mustard, cumin seeds, fennel seeds, coves, cinnamon and pour the cooked mutton. Let it be in flame, until the excess water gets absorbed. When all the water gets absorbed, adjust with salt and add slited green chilly and curry leaf, saute it for 5 mins and as a final note, add coriander leaf and put off the flame.

♬ Sangeetha♡Nambi ♬

December 24, 2014

Easy Kadai Vegetable

     It was a dinner night, was struggling and banging my head to prepare a very SIMPLE but tasty sidedish for roti. Literally surfed net for more than 30 mins. I couldn't find any which suits my tag word "SIMPLE and TASTY". Suddenly an idea flashed and concluded on this tasty crunchy Kadai Vegetable. Luckily had all veggies in stock and even the masalas. To be frank, it was a super dooper hit for roti. Here comes my SIMPLE & TASTY dish for your views.


ALL YOU NEED:
Mixed Veggies 2 cups
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Garam Masala Powder 1/2 spoon
Ginger Garlic Paste 1/2 spoon
Coriander Powder 1 spoon
Coriander Leaf To garnish
Chilly Powder 3/4 spoon
Cumin Powder 1/2 spoon
Cumin Seeds 1/4 spoon
Red Chilly 1 No.
Mustard 1/2 spoon
Salt To Taste
Oil 2 spoons

METHOD:
     Clean the chopped veggies( i used beans, carrot, mushroom, potato and finally capsicum). Heat 2 spoons of oil in pan, add mustard, cumin seeds and red chilly. Saute. Now add chopped onion, saute by adding pinch of salt. Once it becomes translucent, add ginger garlic paste, once the raw smell goes off, add all the powders (coriander, red chilly, garam masala and cumin powder). add all veggies except capsicum, saute well by sprinkling some water. Cover the pan with lid. Let it be in medium flame, until all the veggies gets cook. Once done, open the lid, saute it by adding diced capsicum and let the excess water goes off. As a final touch, garnsih with coriander leaf and serve hot with roti.

♬ Sangeetha♡Nambi ♬

December 20, 2014

Eggless Blueberry Muffin

     In general, our weekdays breakfast will be like Cornflakes, Muffins, Breads etc... Mostly like instant or No cook dishes. So, just not to spend money on muffins, planned to make it at home that too EGGLESS. So, got some recipes from my co-bloggers page like Carrot Muffins, Vanilla Muffins. In that way, recently found this recipe from Raks kitchen >> Eggless Blueberry Muffins. Immediately bought a pack of fresh organic blueberry and tried this.


ALL YOU NEED:
Maida 1 cup
Blueberry 3/4 cup
Vanilla Essence 1 tsp
Baking Powder 3/4 tsp
Baking Soda 1/4 tsp
Corn Flour 2 Tblsp
Sugar 3/4 cup
Milk 3/4 cup
Salt Pinch
Oil 1/2 cup
METHOD:
     Preheat oven to 350 F. Sieve all dry ingredients like Maida, Baking Powder, Baking Soda and Corn flour. Transfer it to a wide bowl. Now add all the wet ingredients one by one such as Oil, milk and essence, along with sugar and salt. Mix well without any lumps. As a final touch, add blueberries. Stir well. Now line the muffin tray with liners. Fill the 3/4 liner with the batter. Once done, bake it for 20 to 25 mins. Just before 5 mins, you take out from the rom, apply some join on top of the muffin. Just to avoid the dryness.

♬ Sangeetha♡Nambi ♬

December 16, 2014

Coconut Milk Rice

Coconut Milk Rice
     When it comes to coconut milk addition to a dish, for sure it will be a super rich dish. But never felt to prepare this dish at home. Recently i tasted this rice in my friend's place. OMG ! the taste was literally lingered in my mouth for the whole day. Immediately, i was super excited to prepare it for my next day's lunch. Surfed my fridge for the coconut milk, to my surprise a full tin of coconut milk was sitting silently and checked for the veggies too. Wow ! guess it was my lucky day. Finally prepared and taste it and even it here for your views.


ALL YOU NEED:
Basmathi Rice 1 cup
Mixed veggies 1 cup
Chopped Onion 1 1/2 Nos.
Coconut Milk 1 1/2 cup
Green Chilly 2 Nos.
Cinnamon Pinch
Elachi 1 No.
Cloves 5 Nos.
Mustard 1/2 spoon
Salt To Taste
Oil 2 spoons
METHOD:
     Wash and soak basmathi rice for 15 mins. Heat 2 spoons of ghee in a pressure cooker, add cinnamon, cloves, elachi and slited green chilly. Add chopped onion with a pinch of salt. Do fine sauting until the onion comes to translucent. Now add all the veggies (i used, carrot, beans, potato, cauliflower and peas), saut until the veggies are half cooked. Now add soaked basmathi rice, do a sauting, and add 1 1/2 cup of coconut milk. Cover partially with a lid. When the rice comes to top i.e. when it is half cooked, completely the cooker and put the whistle too. Make flame to medium. Let it sit for 5 mins. Put off the cooker. DONOT wait for whistling. If you are using normal rice, put off the cooker after 1 whistle. All done. It is set to serve with raitha.

Note:You can also add cashews while sauting the spices.

♬ Sangeetha♡Nambi ♬

December 12, 2014

Cauliflower Stir Fry

     I should that was a very lazy day. I started my lunch early morning at 6.30 to pack for my husband. Somehow managed to prepare a curry for my lunch but i didnt felt of cooking sidedish, at the same time, my husband's lunch intake will get reduced if he doesn't have any sidedish. Finally decide to do a simple stir fry which should be really spicy since my main curry was little bit bland. Surfed my fridge and finally got 6 cauliflower florets which is very much enough for my husband. With that 6 florets and with very basic ingredients, prepared this lazy stir fry. You wont believe me, the taste was super amazing. I was literally licking the leftovers, after i packed into the lunch box.


ALL YOU NEED:
Cauliflower 6 Florets
Chopped Onion 1/2 no.
Garam Masala Powder 1/4 tsp
Turmeric Powder Pinch
Chilly Powder 3/4 spoon
Coriander Powder 1/2 spoon
Cumin Powder 1/2 sp
Cumin seeds 1/4 spoon
Curry Leaf 3 No.
Mustard 1/2 spoon
Salt To Taste
Oil 1 spoon
METHOD:
     Wash the florets in hot water and strain it. Heat a spoon of oil in a pan, add mustard, once splutters, add cumin seeds, chopped onion, saute it by adding pinch of salt. Once done, add all powders, do sauting for 2 mins. Now add 1/2 cup of water and required salt. Let it cook until raw smell goes off. Now add the florets, mix well with the masalas. Lid on. Let it be in medium flame until it gets cooked. When its get cooked, saute it until it reached dry curry. As a final touch add the curry leaves, saute it for 3 mins. Put off the flame. You can serve it with roti or even with plain steamed rice.

♬ Sangeetha♡Nambi ♬

December 8, 2014

Hara Bara Kebab

     As soon as i saw this recipe in a famous cookery show, i was super excited to try this immediately for our evening snack. Since it has very basic ingredients! I started searching for the ingredients but i got nothing :( Poor me ! Do you think will i leave ?! No way, on our next grocery shopping, i picked all the ingredients without fail and finally prepared ! Now, its for your views... Tadaaaaa.....


ALL YOU NEED:
Spinach 1 cup
Besan/Kadalai Maavu 1 1/2 tblsp
Garam Masala 1/2 tsp
Fennel Seeds 1/2 tsp
Green Chilly 1 1/2
Potato 1 No.
Peas 1/2 cup
Ginger 1/2 inch
Sugar Pinch
Salt To Taste
Oil To Spray
METHOD:
     Pressure cook both potato and green peas by adding a pinch of salt. No problem even it get mashed. Now boil 2 cups of water with pinch of sugar (to retain the green color), add spinach, let it be boil just for a minute. Once done, drain the water and wash it immediately in cold water. Now take boiled green peas without water, spinach, ginger, green chilly in a blender, grind it to a paste. No adding water please! Transfer it to a wide bowl, now add the mashed potato, fennel seeds (this is my touch, not comes in original recipe), garam masala, besan flour. Mix well with required salt. Once done, grease both your palms with water and make te mixture into small lemon-sized balls. Flatten it gently.

     Now heat a tawa and sprinkle some oil, Place the kebabs gently, let it cook for 3 to 4 mins in medium flame, Turn it to the other side(again gently, there is a chance of breaking the shape)to cook. Let it be in flame for another 3 to 4 mins in medium flame. Don't use high flame, b'cos it will cook only the outer portion, the inner portion will remain uncook. Once done, you can see the nice brown coating. All done, its time to taste with a ketchup or Tamarind chutney !

Note: In original recipe, he'll add Amchoor powder too. Since it was not there at home, i skipped it.

♬ Sangeetha♡Nambi ♬

December 4, 2014

Thenkuzhal Mullu Murukku

     During diwali, me was trying new snack on daily basis. This is one among my newly tried murukku. Eventhough it have very plain taste. Thenkuzhal murukku is my moooossssstttt favorite but never tried at home. This was the first in my bookmarked recipe. Without any second thought, i tried this using store bought rice flour but using. Mullu murruku plate in murukku press.


ALL YOU NEED:
Rice Flour 1 cup
Urad dhall flour 3 tblsp
Jeera/Ommam 1 tsp
Oil/Butter 2 tblsp
Water To Knead
Salt To Taste
Hing 1/4 tsp
Oil To Deep fry


METHOD:
     Take a wide bowl, add rice flour, urad dhall flour, hing, jeera/ommam, salt, mix all the ingredients. Now pour the oil/butter, mix well again. Now add water little by little until it forms a perfect dough consistency. Now heat oil for deep frying. Meantime, take the murukku presser, grease with oil. Now fill 3/4 of the presser with the dough. Check whether the oil is in perfect heat by adding a pinch of dough into the oil. When it comes up immediately, its the perfect time to deep fry the murukku in batches. Take a laddle or plate, grease it with oil, now press the dough in circle shape and put one by one into the oil. Deep fry on both sides. Transfer it to the tissue paper.

Note: You can also press directly into the oil but i feel pressing it in ladle is safe.

♬ Sangeetha♡Nambi ♬

November 29, 2014

Dahi Samosa

     Am a crazy fan for all dahi based chaat. As mentioned in my previous post, using store bought frozen samosa, here is the another chaat dish, which is my all time favorite. To be frank, whenever i buy this, my plate will be complete clean. I mean, will completely lick all those tangy dahi which they serve along with this chaat. :D Think my plate condition, when i prepare this at home :P


ALL YOU NEED:
Samosa 1 No.
Chopped Coriander Leaf 2 tsps
Tamarind Sauce 1 tsp
Red chilly Powder Pinch
Chopped Onion 4 tsps
Thick Curd 1/4 cup
Sugar 1/2 tsp
METHOD:
     Take a wide serving bowl/plate. Crush the samosa, pour 1/4 cup of thick curd mixed with sugar. Now pour the tamarind sauce. Now add chopped onion and chopped coriander on top of it. As a final touch, sprinkle some red chilly powder. All done. Now its time to taste.

♬ Sangeetha♡Nambi ♬

November 25, 2014

Samosa Chaat

     Here in my new location, its very very difficult to find chaat shop. So, if am craving for chaat, only thing i can do is, i need to prepare it at home :( Recently during my grocery shopping, i got a pack of frozen samosa. I was super excited and immediately bought a pack. As soon as i reached home, opened the pack, heated and tasted it. It was super yum. Using that frozen samosa, i tried this super delicious, easy and tasty chaat.


ALL YOU NEED:
Samosa 1 No.
Chopped Coriander leaf 1/4 cup
Chopped Onion 4 tsp
Peas Kurma 1 laddle

METHOD:
     Take a wide serving bowl/plate. Crush the samosa, pour a laddle full of Peas Kurma. Add chopped onion and coriander leaf on top of it. All done. Its time to eat. Just a one-liner description. So easy to prepare and even to write the description. But the taste was yum yummmy !!!

♬ Sangeetha♡Nambi ♬

November 21, 2014

Baked Veggie Pasta

     Nowadays me started liking this pasta in any form. Due to that, my excavation also started by surfing my cobloggers space. When i was surfing for some pasta recipe for our evening snack, this grabbed my attention. Immediately checked my fridge for the ingredients. How lucky me ! I got all the ingredients and immediately tried for our evening snack. Now its for your views.


ALL YOU NEED:
Pasta 1 cup
Tomato chilly sauce 5 tsps
Cheddar Cheese 1/2 cup
Bread crumbs 4 tsp
Mixed Veggies 1/2 cup
Olive Oil 4 tsp
Herbs 2 tsp
Salt To Taste
METHOD:
     Cook pasta along with oil and pinch of salt. Drain it. Now transfer it to a wide bowl, add salt, cheese (you can use mozzarella cheese too) tomato chilly sauce, mixed veggies (i used, carrot, capsicum, onion and tomato) and a spoon of bread crumbs. Give a mix. Now take the muffin tin, grease with oil and dust it with bread crumbs. Now fill it with the pasta mixture and sprinkle some bread crumbs and spray some olive oil. Once done, place it in the 350 F preheated oven. Bake it for 20 mins, till the bread crumbs turns golden brown. Let it cool and serve hot. Make sure there is a chance of breaking the cup shape while you are scooping it out.

Note: You can also use Mozzarella cheese.

♬ Sangeetha♡Nambi ♬

November 17, 2014

Rava Kesari

     Being a food blogger, most of the time, i feel guilty to tell this. Yes, generally horoscope match between me and rava/sooji, wont be soooo good. Till date, many rava recipes were went in a disaster during my first try. But, i can proudly say (!) this is the first recipe which came out with perfection in my first try. Here proudly presenting my first try of Rava Kesari


ALL YOU NEED:
Rava/Sooji 1 cup
Food Color Pinch
Mixed nuts 1/4 cup
Cardamom 2 Nos.
Sugar 1 1/2 cup
Water 2 1/4 cups
Ghee 5 tsps
Salt Pinch
METHOD:
     Take heavy bottomed pan. Dry roast the sooji. Let it cool down. Once done, add 2 spoons of ghee in the same pan, add mixed nuts, roast it for 2 mins. Take out from the pan. Now add the water to the pan, add pinch of salt (just to enhance the sweeetness), food color and broken cardamom. When it starts boiling, add roasted rava, keep on stirring, just to avoid lump formation, now add the sugar, give hard stir in medium flame, until the sugar mix up well. When its not sticking to the pan, switch off the flame and add the ghee roasted nuts. Serve hot. If required, you can transfer it to the ghee greased plate and cut into desired shape and you can serve.

♬ Sangeetha♡Nambi ♬

November 10, 2014

Eggless Carrot Muffin

     Till date, me tried so many cake versions but never tried muffins at home as i dont have muffin tin at home and even me was postponing the day to buy the tin. Finally saw a muffin tin for cheaper rate, me grabbed it. Immediately me tried this eggless carrot muffin by the next day and the recipe is mentioned below


ALL YOU NEED:
Maida 1 cup
Vanilla Essence 1 tsp
Grated Carrot 1/2 cup
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Yogurt 1 cup
Sugar 3/4 cup bit less
Milk 1/4 cup
Salt Pinch
Oil 1/4 cup
METHOD:
     Preheat oven to 375 F. Sieve maida, baking powder, baking soda and place it a wide bowl. Now add sugar and salt, mix all the wet ingredients for 5 mins. Now add grated carrot, vanilla essence, yogurt, milk and oil. Stir well without any lumps and until all the mixture mix up well. Now take the muffin tray, line up with muffin cups, fill 3/4 of the cup with the batter. Place it in the oven and bake it for 20 mins.

♬ Sangeetha♡Nambi ♬

November 5, 2014

Cashew Burfi

     Actually i should name this post as "Kaju Katli" unfortunately named it as "Cashew Burfi". You like to know the reason, keep reading :) Recently bought a big tin of cashews from wholesale store. It looks sooooo fresh and with decent shape. Each time i see that, it was calling me to prepare Kaju Katli :P Being a NOT lover person of sweets, i was keep on hesitating its call. Finally, it was diwali season last week, thought of trying it. Even i tried but the outcome became burfi, instead of kaju katli, its all because of i missed a minute to put off the flame :( Eventhough there was a small disaster, taste was too gud !


ALL YOU NEED:
Cashewnuts 1 cup
Sugar 1/2 cup
Water 1/4 cup
Salt Pinch
Ghee To grease

METHOD:
     Take a dry mixer, add the cashews (should be in room temperature for a while) and grind it to a fine powder in a single shot i.e. without opening the lid of the mixer. Its because, if you give a gap, the powder will stick to the mixer. So, please take a care on that. Suppose, if it is sticky, not a problem but it will take some time to mix up with sugar syrup by forming lumps. Once grinding the cashew, now take a heavy bottomed, add sugar and water. Keep stirring until it reaches syrup consistency. To check that, take some water in a small bowl, add a drop of sugar syrup, when it form a string shape, its the perfect consistency. Now add the cashew powder, give a hard stir until it mix up with the sugar syrup. Let it be in flame for 5 mins and put off the flame. Grease a plate with a spoon of ghee, now pour the cashew mixture to the plate and cut as per your desired shape. Same procedure to be followed for "Kaju Katli" but you should put off the flame, when you can make it as small round balls.

♬ Sangeetha♡Nambi ♬

October 31, 2014

Mushroom Peanut Gravy

     It was a dinner time, thought of making chapati for dinner but what to do for sidedish. Asual opened the fridge and was standing infront of time for long time. Finally, got some 5 mushrooms, half capsicum and some fresh groundnut. Decided to do some dish using those leftovers. Added all the inhouse and in hand masalas and here come the outcome, which had heavenly taste.


ALL YOU NEED:
Mushroom 5 Nos.
Peanut 1/2 cup
Ginger Garlic Paste 1 spoon
Coriander Powder 1 spoon
Chopped Coriander 3 spoons
Turmeric Powder Pinch
Chilly Powder To Taste
Chopped Tomato 1 No.
Chopped Onion 2 Nos.
Garam Masala 1/2 spoon
Curry Leaf 6 Nos.
Cumin Seeds 1/2 spoon
Capsicum 1/2 cup
Mustard 1/2 spoon
Salt To taste
Oil 2 spoons
To Grind:
Coconut 1/4 cup
Fennel Seeds 1 spoon
Cardamon 1 No.

METHOD:
     Grind the items listed under "To Grind" in a mixer by adding few amount of water. Now heat a spoon of oil in a pan, add mustard, cumin seeds. Now add curry leaf, chopped onion, saute it by adding pich of salt. Once done, add ginger garlic paste, when the raw smell goes off, add chopped tomato, saute for 5 mins, now add peanut and mushroom, saute for 2 mins. Now add turmeric powder, chilly powder, coriander powder and garam masala, keep on sauting until raw smell goes off. Once done, pour the grinded mixture, add 1/4 cup of water, adjust with salt. Allow it boil until it reached semi gravy consistency, now add diced capsicum, saute for 5 mins. All done, put off the flame and garnish with chopped fresh coriander leaf. Now serve with some roti or chapathi.

♬ Sangeetha♡Nambi ♬

October 27, 2014

Marshmallows Cheerios Balls

     My lil one will go crazy whenever she find Marshmallows in shop. You don't believe me, i have all types of marshmallows w.r.t shapes and flavors stocked up at home. But nowadays, since she got bored of eating all time, it like literally untouched sitting silently in my kitchen closet. Just to empty it, thought why shouldn't i try excavating some new kids delight muncher using marshmallows and oats cereals. Finally, this is the outcome. Likewise, its typically like "Rice Krispies treat" which is very popular in US.


ALL YOU NEED:
Oats Cereals 1 cup
Marshmallows 1 cup
Butter 1 spoon
METHOD:
     Take a heavy bottomed pan, melt a spoon of butter. Now add a cup of marshmallows (i used vanilla flavour). It will starts melting within couple of minutes. There is a chance, it gets burnt, so be careful on it. Once its melted, add a cup of oats cereals, give a quick stir and switch of the flame. Allow it cool until it reaches warm enough to roll it. Once its warm, grease ur hand with butter and take the mixture and roll it to lemon sized balls. Even you can place it in a butter greased bowl and you can cut into cubes, as we do it for burfi.

Note: You can use any types of cereals instead of oats cereals.

♬ Sangeetha♡Nambi ♬

October 20, 2014

Sweetcorn Vadai

     Now its peak season of sweet corn in my current location. Being only one sweet corn lover in family, got bored of eating steamed sweet corn daily. Just thought of trying some new dishes using sweet corn. Suddenly thought why shouldn't give a try for sundal using this. When i asked my husband's opinion, his face reaction was very horrible. So, immediately dropped sundal plan and suddenly thought/asked how about vada (without knowing the recipe), immediately his response was double OK, since its oil fried and 100% junk food. Even i tried and it was super yummy :)


ALL YOU NEED:
Sweet corn 2 cups
Chopped Onion 1 No.
Chopped Coriander 3 spoons
Grated Ginger 1 spoon
Fennel Seeds 1 spoon
Besan Flour 1/4 cup
Rice Flour 3 spoons
Water As needed
Hing Pinch
Salt To taste
Oil To deep fry
METHOD:
     Take only the corn kernels and place it in a wide bowl. Add chopped onion, grated ginger, fennel seeds, hing, chopped coriander leaf and pinch of salt. Mix it well. Now add besan flour and rice flour, mix along with the corn by sprinkling water. Make sure, you don't add much water. Once it coats corn well, adjust with salt. Now heat oil for deep frying. Meantime, make small round of the prepared mixture, when the oil is hot, flatten the prepared balls as vadai and deep fry it in oil. Repeat the same steps and deep fry it in batches. Once all done, serve with some ketchup.

♬ Sangeetha♡Nambi ♬

October 16, 2014

Indianized Guacamole

     Some 6 months back me got introduced to a healthy veggie called "Avacodo". From that day on, my mind was forcing me to give a try but was completely skeptical. One day, me went to my cousin's place and she served a simple and easy dip using avacoda with a crispy tortilla chips. I was super excited to tasty it, as it an avacado dip ! When i tasted, was totally addicted to it. Morethan this, my husband and even my lil one was craving for this. Being addicted by all of us, do you think will i leave it ?!?! No way, tadaaaaaa.... Here come for your views now with a little indian touch ! :)


ALL YOU NEED:
Avacado 1 No.
Chopped Coriander 3 spoons
Chopped Onion 1/2 no.
Chopped Tomato 1/2 no.
Chaat Masala Pinch
Lemon Juice 6 spoons
Salt To taste

METHOD:
     Cut avacado into equal halves and scoop out the flesh and place a bowl. Now add required salt and chaat masala. Mash/Mix well using fork. Once you done mashing without any lumps, add chopped onion, chopped tomato and Lemon juice (More use of lemon juice gives more taste) Mash it again without disturbing the chopped tomato shape. Finally add on chopped coriander leaf, give gently mix. All done. Serve with a plate of tortilla chips or you can use for sandwich too.

♬ Sangeetha♡Nambi ♬

October 12, 2014

Garlic Butter Naan

     Am very big fan of all roti/chapathi/paratha items. I can live only by eating this. Sometime even without by sidedish. Being a such a huge lover, planned to try some variations in my usual dish. Then got flashed a dish which "Naan". Even in that, i didn't want to try a regular. Again i started my hunting for Garlic naan. Finally got a perfect recipe and tried too.


ALL YOU NEED:
Maida 1 cup
Baking Soda 1/4 spoon
Baking Powder 1/2 spoon
Coriander Leaf 2 twigs
Butter As needed
Garlic 3 Nos.
Sugar 1 spoon
Milk To Knead
Curd 1 1/2 spoon
Salt To taste
Oil 1 spoon
METHOD:
     Do fine chopping of garlic and coriander leaf and keep aside. Take a wide bowl, add maida, baking powder, baking soda, salt, sugar. Mix all the dry ingredients. Now add milk and curd, knead well by adding only with milk. Once done, add a spoon of oil and rest it for 4 hours. After 4 hours, make equal round shaped balls, roll it to oval shape. Once done, just sprinkle few chopped garlic and chopped coriander leaf. Place the rolled dough on top of garlic and coriander leaf. Make a gentle roll on top it. Meantime heat a tawa, apply water here and there on other side (not the garlic and coriander leaf side) of the rolled dough. Once applied, place water applied side on the tawa and immediately close it with lid. Now you can see the bubbles. Toss it on other side until it gets cooked. Brush with butter on garlic side. All done now, serve with some spicy curry.

♬ Sangeetha♡Nambi ♬

October 8, 2014

Thaen Mittai

     I can blindly say, in tamilnadu Thaen Mittai = Childhood days. Yes, even now while am visiting my hometown, straightly will go to a Potti kadai wher there will sell all small small yummilicious munchers like verkadalai burfee, small murukku, ezhanthapalam podi, ezhanthapalam vadai etc. etc. (OMG ! am literally mouthwatering here :P) when i was surfing for some recipe, suddenly this grabbed my attention and all my childhood memories was running infront of my eyes. So, immediately on the day itself, i tried this recipe and here comes for your views.


ALL YOU NEED:
Idly Rice 1 cup
Urad dhall 1/4 cup
Food color Pinch
Sugar 1 cup
Water 1/4 cup
Salt Pinch
Oil To deep fry

METHOD:
     Soak idly rice and urad dhall for 2 to 3 hours. Once after 3 hours, drain the water and grind in blender to a thick consistently. Transfer it to a wide bowl, add pinch of food color ans salt. mix well, until the batter comes to red color. Take a heavy bottomed pan, add 1 cup of sugar and 1/4 cup of water, let it boil and comes to boiling and put off the flame, once it reach gulab jamun sugar syrup consistency, switch off the flame. Heat oil for deep fry, now wet your finger and take a small round shaped batter and place it in oil for deep frying. Once it reach golden color, transfer it to sugar syrup. Let it be in 5 mins and transfer it to a plate. Repeat the process until you empties the batter.

♬ Sangeetha♡Nambi ♬