May 9, 2018

Broccoli 65

     Nowadays, got bored of trying and even tasting broccoli stir fry. So decided to try a new dish using broccoli. Suddenly this idea flashed me, why not 65 with broccoli when its tried in cauliflower all the time. Hence this was excavated by my small brain. Here you go for the recipe.


ALL YOU NEED:
* Brocolli 1 Floret
Corn flour 2 spoons
Maida 1 spoon
Besan Flour 2 spoons
Kashmiri Chilly Powder 2 spoons
Salt To taste
Oil To deep fry

METHOD:
     Boil a pan of water, add the floret pieces and dip it into the hot water for a while. After 10 mins, drain the water completely. LEt it sit for another 5 mins. Take an another pan, mix all the items in "All you need" except oil and marinate with the floret pieces for 15 or 20 mins. Heat a frying pan by pouring required amount of oil and make a deep fry of the marinated broccoli in batches.

Note: I used medium sized broccoli which got around 10 pieces. Adjust the powder based on your broccoli size.

- Sangeetha Nambi

May 2, 2018

Pidi Kozhukattai

     This is an looted recipe from my MIL. When its a festival day either Pongal, Diwai or Tamil new year, this will definitely be there for our lunch. Till i forced myself to try this, i felt its a complex dish to try everythough i have seen the procedure plenty of times. But now, i just made this within 15 minutes and here comes for your views.


ALL YOU NEED:
Rice Flour 1/2 cups
Jaggery Powder 1/4 cup*
Cardomom 1 No.
Water 1 cup
Salt Pinch
Coconut Flakes 5 spoons


METHOD:
     Sieve rice flour in a wide bowl and add coconut flakes. Let it sit for a while. Heat a pan, add powdered jaggery, water, cardomom and pinch salt, let it be in flame until jaggery gets dissolved. Once done, filter it in the sieved rice flour bowl, keep stirring it inbetween. Stir well, until it forms a dough by adding all the jaggery water. Now divide the dough into small roundels. Now take each roundels and press it in your palm gently which comes in oval shape. Once done, arrange all the oval shaped dough in a idly pot and steam it for 12 to 15 mins.

Note: *Jaggery ratio should be bit more than 1/4 cup or bit less than 1/2 cup.

- Sangeetha Nambi

April 24, 2018

Fried Gram Ladoo

     It was a day, where my sweet bud was tickling me badly. Planned to prepare some healthy(!) sweet dish in minimal time. After a big surfing, ended up making this easy, ghee-ish, flavorful "Fried Gram" or "Pottukadalai Ladoo".


ALL YOU NEED:
Fried Gram 2 cups
Elachi 2 Nos.
Sugar 1 cup
Ghee 1/2 cup

METHOD:
     In a mixie jar, add 2 cups of fried gram, 2 elachies and sugar 1 cup. Powder it finely. Once done, heat 1/2 cups of ghee in a pan, add the powdered mixture and let the powder mix well with the ghee. Let it be in flame until the mixture becomes warm. Put off the flame. Make it as lemon sized roundels.

Note: You can also chopped nuts and raisins.

- Sangeetha Nambi


April 17, 2018

Channa Chaat

     Am a hige huge fan of chaat varieties. If its just a simple pori/puffed rice with raw onion and tomato, i can gobble it without sharing it anyone (Literally am mouthwatering here). This i learnt from one of my friend during our potluck day which she prepared for evening snack. I really loved it and grabbed the recipe from her.


ALL YOU NEED:
Chickepeas 2 cups
Chopped Onion 1 Nos.
Chopped Tomato 1 No.
Red Chilly Powder 1 1/2 spoon
Coriander Leaf Few
Boiled Potato 1 No.
Amchur Powder 1/2 spoon
Garam Masala Pinch
Cumin Powder 1 spoon
Salt To Taste
Lemon To Squeeze


METHOD:
     Soak channa for 6 hours and pressure cook it by adding water and pinch of salt for 3 whistles. Once pressure gets released, pour channa cooked water in the pan. Add red chilly powder, cumin powder, garam masala and amchoor powder, let it boil until raw smell goes off, now add cooked chall. Mix well with the masala evenly. Adjust with salt. Take a serving bowl, add a cup of masala channa, top it with chopped onion, chopped tomato, chopped coriander leaf, chopped boiled potato, besan sev/omapodi and squeeze some lemon. Gobble it with hot tea.

Note: You can also add Tamarind and Green Chutney if you like it.

- Sangeetha Nambi

April 10, 2018

No Rice Idly

Are you rechecking my dish name ??!! Wondering how come idly without rice and even no sooji ??!! Yes, this i came to know in one of the fb groups where this was trending from past 2 months. Do u think will i leave it as such !! No way, so here comes my tried and tasted “No Rice Idly”.


ALL YOU NEED:
Urad dhall 1 cup
Moong Dhall 1 cup
Fenugreek 1 tsp
Salt To Taste

METHOD:
     Soak Urad dhall, Moong Dhall and fenugreek nearly 5 hours. Grind it all together in grinder or mixie along with required salt. Let it ferment for 8 hours. After 8 hours, mix the batter well. Grease oil in the idly plates. Pour idly batter and steam it in idly pan for 15 mins. Enjoy hot with spicy chutney.

-Sangeetha Nambi

April 4, 2018

Tapioca Chips/Kuchi Chips

     I should say this is my nostalgic recipe. Hopefully for most of them. Fine, Today is going to a snack dish which always recollect my school days. Its my all time favorite, delicious, tasty, best tea time muncher with all the best adjectives in the world and the dish is Home made Tapioca chips. Wait ! Wait !! Its sound so dramatic to me, i would always love to call its as “Kuchi Chips”(Stick Chips) that too homemade. OMG ! Without any further delay, lets move on to the method.


ALL YOU NEED:
Tapioca Medium size
Red Chilly Powder 1 spoon
Salt To Taste
Oil To Deep fry

METHOD:
     Soak tapioca in water for 2 hours in water. Once done, peel the skin and make julienne cuts and let it dry for 30 mins. After 30 mins, heat oil in a pan for deep frying, when the oil is hot, add the tapioca juliennes in batches. Keep frying it in medium-high flame until its turns mild golden color. Transfer it to a bowl with tissue paper. Keep repeating the process for the left overs. Once you all done frying, add a spoon of chilly powder and salt. Mix evenly and here comes my favorite Kuchi chips/Tapioca chips.

- Sangeetha Nambi

March 29, 2018

Pepper Chicken Gravy

     Long long ago i was a big hatred person of all Non veg items. But after marriage i.e. 9 years back i forced myself to taste the non veg. But now somehow started trying new non veg dishes and today’s recipe is one among them which i looted from my family friend. Now sharing this with you all. Do try and let me know your feedback.


ALL YOU NEED:
Chicken 1/2 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Coriander Powder 1 spoon
Non veg powder* 1 spoon
Turmeric Powder Pinch
Coriander Leaf 1 cup
Chilly Powder 2 spoon
Green Chilly 2 Nos.
Cumin Seeds 1/4 spoon
Fennel Seeds 1 spoon
Curry Leaf 5 Nos.
All spices* Few
Mustard 1 spoon
Garlic 5 Nos.
Ginger 2 inches
Oil 2 spoons
Salt To Taste


METHOD:
     Heat a spoon of oil in a pan. Add 1 1/2 pepper corns. Grind it to a fine paste along with ginger, garlic and coriander leaf.

     In cooker, heat a spoon of oil, add chopped onions, saute for a while. Add grinded pepper corns mixture, fry until raw smell goes off. Add chopped onion, saute well until oil oozes out. Now add chicken pieces and all the powder one by one. Mix well. Add water and salt. Pressure cook for a while.

     Heat a spoon of oil in a pan. Add fennel seedd, cumin seeds, all spices and pour the pressure cooked items. Let it boil until it becomes semi-gravy. Adjust with salt. As a final touch, add slited green chillies, curry leaves and chopped coriander leaf. Mix well. Serve hot with steamed rice or chapathi.

Note:* I have homemade Non-veg powder separately, if you don't have any such powder, add garam masala powder. All spices is the combination of cloves, cinnamon, cardamon.

March 22, 2018

Andhra Style Tomato Pappu

     Its been my looooonnnngggg time plan to try Andhra style “Tomato Pappu” but somehow i was keep on postponing. After so many postponing attempt, it was "The Day" to try this lipsmacking tomato pappu. It was a big hit with my family members including the little one. With this note, happily sharing my most favorite simple and delicious “Tomato Pappu”.
ALL YOU NEED:
Toor Dhall 3/4 cup
Chopped Onion 1 No.
Chopped Tomato 2 Nos.
Coriander Leaf To Garnish
Green Chilly 5 Nos.
Cumin Seeds 1/4 spoon
Curry Leaf 5 Nos.
Mustard 1 spoon
Garlic 3 Nos.
Ghee 5 spoons
Oil 2 spoons
Salt To Taste


METHOD:
     Pressure cook toor dhall and let it sit for a while. Heat some ghee generously and oil in a pan. Add mustard, cumin seeds, hing, and crushed garlic, give a stir. Now add chopped green chilies. Saute it for a min. Add chopped onion, do sauteing for 2 mins. Now add medium sized well ripe chopped tomato. Saute it until it becomes mushy. Now pour cooked toor dhall, mix well until it coats well with tomato mixture. Add some water and salt. Let it cook for sometime. Once the raw smell goes off, add fresh curry leaf and coriander leaf and give a quick stir and put off the flame by adding a dollop of ghee. Serve hot with steamed rice and Potato fry.

-Sangeetha Nambi

March 13, 2018

Ragi Semiya Upma

     Its an another add on to my new addiction Millets. Yes, today its going to be our longtime traditional ragi/foxtail millets semiya upma. I should say this is my chilldhood favorite dish which i can gobble anytime both either in sweet or savory form. Today’s post is going to be my first attempt on savory Upma.


ALL YOU NEED:
Ragi Semiya 2 cups
Chopped Onion 1 No.
Chopped Tomato 1/2 No.
Coriander Leaf To Garnish
Grated Coconut 1/4 cup
Green Chilly 3 Nos.
Curry Leaf 5 Nos.
Bengal Gram 1 spoon
Cumin Seeds 1/4 spoon
Urad Dhall 1 spoon
Salt To Taste


METHOD:
     Take 2 cups of ragi semiya in a wide bowl. Sprinkle 1/2 cup of water and mix well. Cover it and let it sit for 5 minutes. When time is up, take a wide idly plate, cover the upper portion of the plate by wet cloth. Transfer the ragi semiya on to it. Place the plate into the idly pan and steam it for 10 to 15 minutes.

     Meantime, heat a spoon of oil in a pan, add mustard. When it splutters, add a spoon of both urad dhall and channa dhall. When it turns golden brown, add chopped onion, slited green chilli, curry leaf, saute it by adding pinch of salt. Add chopped tomato, saute it for 5 mins. Now add the steamed semiya, mix well with the mixture. Adjust with salt. As a final touch, add grated coconut and chopped coriander leaf.

Note: You can also add veggies as per your choice. I added only carrots.

- Sangeetha Nambi

February 28, 2018

Matar Paneer

     Long long ago so long ago, i was a big No person when it comes to paneer. But now, am ready to have paneer in any gravy form. Yes, am just craving for paneer. Hence one fine day,thought of preparing Matar Paneer which was in my bookmarked list for ages. Now it comes for your reviews.


ALL YOU NEED:
Peas 1 cup
Paneer Cubes 2 cups
Diced Onion 1 No.
Diced Tomato 1 No.
Green Chilly 2 Nos.
Kashmiri Chilly Powder 2 spoons
Coriander Powder 1 spoon
Garam Powder 1/2 spoon
Cumin Powder 1/4 spoon
Kasturi Methi 2 spoons
Elachi 2 Nos.
Cashews 6 Nos.
Butter 6 spoons
Sugar 1 spoon
Salt To Taste
Oil Shallow Fry


METHOD:
     Heat a small cube of butter in a pan, add 2 diced onions, diced 1 1/2 tomatoes, 2 green chillies, 6 cashews. Saute well by adding pinch of salt. Once done let it cool down and grind it to a fine paste.

     Heat another spoon of butter in the same, add a spoon of cumin seeds, pour the grinded mixture, add pinch of turmeric powder, 2 spoons of kashmiri chilly powder, 1 spoon of coriander powder, 1/2 spoon of garam masala powder, 1/2 spoon of cumin powder, 2 spoon of kasturi methi, 1 spoon of sugar or tomato ketchup and a cup of green peas. Mix well. Add some water, let it cook for a while. Once raw smell goes off add paneer cubes and adjust salt. Close the lid and let it cook until oil oozes out. Switch off flame and garnish with chopped corinader leaf.

Note: You can also replace sugar with Tomato Ketchup.

♬ Sangeetha♡Nambi ♬

February 12, 2018

Vegetable Cutlet

     Am a very big fan of vegetable cutlet. But its been ages since i made this tremendous lip smacking starters. Recently when i was surfing a food page in facebook, came across a perfectly prepared vegetable cutlet which made me to try for a chilly cold evening. Somehow excavated the recipe from my memory and now here comes for your views. Check my deep fried version HERE.


ALL YOU NEED:
Potato 2 Nos.
Peas 1/4 cup
Carrot 1 No.
Beans 6 Nos.
Red Chilly Powder 1/2 spoon
Turmeric Powder Pinch
Coriander Powder 1/2 spoon
Coriander Leaf 1/4 cup
Chopped Ginger 1 spoon
Chopped Garlic 1 spoon
Garam Masala 1/4 spoon
Cumin Powder 1/4 spoon
Fennel Seeds 1 spoon
Green Chilly 2 Nos.
Breadcrumbs To coat
Maida 2 spoons
Water To mix flour
Salt To Taste
Oil Shallow Fry

METHOD:
     Chopped all the vegetables except peas and steam it cooker with pinch of salt. Mash all the veggies using a masher. Let it cool down. Heat a spoon of oil. Add fennel seeds, chopped ginger, chopped garlic, sauté it for a while. Now add mashed veggies and all the above powders. Saute nicely until raw smell of powder goes off. Adjust the salt. Make sure the mixture is not watery. (It its watery or sticky, add maida or breadcrumbs until its thickens) Add freshly chopped coriander leaf, stir well. Let the mixture cool down.
     Meantime, in a wide bowl add 2 spoons of maida, add water and pinch of salt, mix it without any lumps. It shouldn’t be either very thick or thin. Once the mixture gets cool, divide it as medium sized roundels.

- Sangeetha Nambi

January 28, 2018

Chicken 65

     Who will say No to Chicken 65 ? Definetely am Not. My daughter who is 8 years, is a big (actually very big) fuzzy eater. The one and only dish i can say her's most favorite is "Chicken 65". Being a daughter of food blogger (fine, LAZY food blogger), i completely given up trying up new dishes for my daughter. Even its bit time consuming process, will never hesitate to prepare this atleast once in two weeks. So, here comes my kids most favorite dish (happy mom) chicken 65 for your views.


ALL YOU NEED:
Boneless Chicken pieces 250 gms
Kashmiri Chilly powder 1/4 cup
Red chilly powder 1 1/4
Kastoori Methi 1/2 spoon
Sliced Onion 1/2 cup
Curry Leaf 1 string
Besan Flour 1 spoon
Garam Masala Pinch
Cumin Powder 1/4 spoon
Corn flour 1 spoon
Hung Curd 1 1/2 spoon
Salt To taste


METHOD:
     Wash and cut chicken as small cubes. Place it in drainer for 20 mins, until the excess water drains off. Now take a wide pan, add chicken cubes, add all dry ingredients (Red chilly powder, Kashmiri chilly powder, corn flour, besan flour, kastoori methi and salt) and hung curd. Mix well. Add water only if required, mostly you can mariante very well with hung curd itself. If you add water, the marination shouldnot be gooey. Let it sit for an hour.
     For shallow frying, add 5 tbsps of oil in a pan, when the oil gets heated up, fry the chicken pieces in batches. As a final touch which is purely optional, using a spoon of oil, saute the sliced onion and curry leaf for few minutes and add chicken 65, toss it and serve hot with onions and lemon wedges.

Note: You can also do deep frying by adding more oil. I don't like to waste the oil (fried oil) by deep frying so i generally follow shallow frying.

- Sangeetha Nambi

January 22, 2018

Quinoa Sagomillet Idly

     As i told you all in my previous post here, my craziness towards are growing day by day. Yes, today's recipe is also comes under millets category in which i have added Sago millet and Quinoa. Members in my family from big to small including myself doesn't like the smell of Quinoa unfortunately as i have bought a big bag of Quinoa, i need to finish of as soon as possible. So started using Quinoa in all the applicable dishes like Idly, Dosa, variety rice etc. Today's recipe is going to be Quinoa rich millet idly ! Check it out below.


ALL YOU NEED:
Quinoa 2 cups
Sago Millet 1 cup
Idly rice 1 cup
Poha/Puffed Rice 1/2 cup
Urad dhall 1/2 cup
Fenugreek 1 tbsp
Salt To taste


METHOD:
     Soak Quinoa, Sago millet, Puffed rice or Flat Poha and Idly rice in water and in another bowl soak urad dhall and fenugreek. Let it rest for overnight. In a grinder, grind urad dhall and fenugreek to a fine paste by adding minimal water. (Urad dhall which am having gives more yield so used only only 1/2 cup, you can add urad dhall based on your quality or yield) Transfer the batter to a bowl. Now add soaked Quinoa, Sago millet, Idly rice and Puffed rice/Poha. (Used Puffed rice/Poha to get the fluffiness), grind it coarsely by adding required salt and minimal water until it reach between coarsely and soft consistency. Transfer it to the Urad dhall batter. Mix well until both batter mix equally. Let it rest for 7 to 8 hours for fermentation.

     After fermentation process. Take idly pan, grease the plates with oil. Pour the batter in the plates. Add some water into the idly pan and arrange the plates. Close lid. Steam the it for 15 to 20 minutes. After 20 minutes, Serve hot with some chutney.

♬ Sangeetha♡Nambi ♬

January 10, 2018

Paan Ladoo

     Paan leaf or betel leaf is considered as the nature’s best gift for digestion and as mouth freshener. This is served mandatorily after every feast ! So being a big of sweet paan, whenever i see paan stall will immediately buy without any second thought. So being crazy paan girl, this is the current trending dessert which am came/coming across from in all my fellow bloggers blog and even in the all the FB food groups. Now, it comes for your views as well.

ALL YOU NEED:
Betel Leaf 7 Nos.
Dessicated Coconut 1 cup
Condensed Milk 1/2 cup
Gulkand To fill
Salt Pinch
Ghee 1 spoon




METHOD:
     Clean and wash betel leaf and drain the water completely. Grind betel leaf along with required condensed milk (as per your sweet bud) in mixie. Heat a spoon of spoon of ghee in a pan. In a very medium flame, pour the grinded mixture, pinch of salt (just to enhance the sweet), add 1/2 cup of desiccated coconut, add more until the mixture becomes thick stir for 2 to 3 minutes. Make sure to retain the green color. Let it cool. Grease your hand with ghee, take some betel leaf mixture (as we take for poori) flatten it and make a hole inbetween and add 1/4 sp of gulkand as filling and close it. Make it as roundels. Roll it in desiccated coconut. Keep repeating the process to make ladoo. Once done, refrigerate atleast for 2 hours.

♬ Sangeetha♡Nambi ♬

January 4, 2018

Palak Paneer

     From the day one when i got introduced to this dish, i was bit skeptical to accept the green palak and white paneer combo. Due to which i never forced me to taste or try this dish even in hotels. But finally during our friend’s potluck time, it was one and only sidedish for chapathi. Being a crazy chapathi lover, i couldn’t leave without having chapathi so planned to try palak paneer. Immediately looted the recipe from my friend and tried on next day and the result had a heavenly taste and felt i have missed tasting this these days. I should definitely convey my thanks to her :)

ALL YOU NEED:
Spinach 2 bunches
Red chilly powder To taste
Garam masala powder 1/2 spoon
Coriander powder 1 spoon
Kasturi methi 2 spoons
Paneer cubes 10 nos.
Cinnamon 1/2 inch
Big Onion 1 No.
Tomato 1 No.
Ginger 1 inch
Garlic 4 Nos.
Cloves 4 Nos.
Elachi 1 No.
Sugar 1 tbsp
Salt To Taste
Oil 2 spoons




PREREQUISITES:
     Before going to cooking process, we need to keep the below things handy and separately.
        1. Grind ginger, garlic and elachi into a fine paste.
        2. Grind tomato as puree.
        3. Keep a pan, add cleaned spinach, salt and sugar (to retain color), do a quick sauting (really quick else you will lose the spinach green color) and grind into puree.

METHOD:
     Heat 2 spoons of oil in a pan. Once heated, add all spices, chopped onion, saute it with a pinch of salt. Add ginger, garlic and elachi paste, saute until raw smell goes off. Now its time to add tomato puree, add garam masala powder, coriander powder red chilly powder as per your taste and kasturi methi leaf, saute well until oil oozes out. Add paneer cubes give a saute with the mixture. Now its really a main part of this dish i.e. time to pour spinach puree. Adjust salt. Once you poured the puree, stir quickly and let it be in flame for 5 mins. Make sure you retain the color by cooking it in less flame for less time. Once done, add cream if required. Serve hot with roti or vegetable pulav.

♬ Sangeetha♡Nambi ♬

December 18, 2017

Capsicum Chutney

One day was thinking about Dinner plan. After big war between me and my brain, finally decided to prepare Dosai (i can very well read your mind voice, big war just to finalize Dosai !! 😔) as-usual got bored of regular gravies and chutnies. So again another as-usual, started googling to find some innovative and a different chutney. Googled! Googled!! and Googled!!! Tied 😑 Do you think will i leave it ??!! Never, Googling started again !! Tadaaaaaa, 😃 there flashed this Capsicum chutney. Immediately, checked the capsicum availability in my fridge. Varehvah ! there saw a poor yellow capsicum sitting. Grabbed it and within 15 minutes of time, the chutney was ready !


ALL YOU NEED:
Yellow Capsicum 1 No.
Big Onion 1/2 Nos.
Channa Dal 1/2 spoon
Urad Dhall 1/2 spoon
Red Chilly 4 Nos.
Grated coconut 1/4 cup
Roasted Peanut 4 spoons
Tamarind 1 inch
Salt To Taste
Oil 1 tbsp

To Temper
Urad dal 1/2 spoon
Curry Leaf 5 Nos.
Mustard 1/2 spoon
Oil 1/2 spoon


METHOD:
     Dice the capsicum by taking out all the seeds. (i prefer using red capsicum, as it will give rich reddish color to your chutney) Dice the onoin as well. Heat a spoon of oil in pan, add channa dal, urad dal, when it turns golden brown, add red chilly, diced capsicum, diced onion, saute it for 4 mins by adding pinch of salt. Now add grated coconut, roasted peanut (as i was running out of coconut, i added peanuts, you can also omit) and tamarind. Give a saute. Switch off the flame. Let it cool down.

     Once done, grind it smoothly by adjusting salt and transfer it to a serving bowl. Now lets start the tempering process. Keep a pan, add a spoon of oil, add mustard, when it splutters, add urad dal and curry leaf. Put off the stove and add the tempered ingredients into the chutney and give a quick stir. Enjoy with crispy dosa or hot steamed idly.

♬ Sangeetha♡Nambi ♬

December 15, 2017

Paneer Pinwheel

"Paneer Pinwheel" I tasted this recipe an year's back during our potluck get together. From that day on, was so eager to try this at home. So waited for the "THE DAY" to try this at home. So, there comes my daughter's first birthday party. Hence tried it finally and the output was really yummy !
ALL YOU NEED:
Puff Pastry sheet 1 sheet
Grated Paneer 3 cups
Turmeric Powder Pinch
Chilly Powder 1 1/2 sp.
Fennel Seeds 1/2 spoon
Cumin Powder 1 spoon
Garam Masala 1 spoon
Coriander Leaf 1/4 cup
Salt To Taste
Oil 1 tbsp




METHOD:
     Before starting the preparation. Take out the puff pastry sheet from the fridge and let it sit for 40 minutes. Crumble the paneer and all all the dry powders like chilly powder, turmeric powder, Cumin powder, garam masala powder, fennel seeds, required salt and some chopped coriander leaf. Mix well until it all get mixed evenly. Now heat a spoon of oil in a pan, add paneer mixture and saute it for 2 to 3 mins and put off the flame.

ROLLING:
     Lets start the rolling part, dust some maida on a flat surface. Take a puff pastry and roll it gently (not very thin). Now add the paneer filling and gently roll the pin across just once. Once done, roll the pastry sheet. Once it reaches the edges, apply some water to the edges and press it firmly,make sure the edges are joined to the roll. Grease a sharp knife with oil. Cut the both sides of the roll which will be irregular. Now cut further to get the pinwheels.

BAKING:
     Makesure you preheat the oven to 350 F before you starts the rolling process. Take a grill plates or oven tray, cover it with aluminium foil and grease it with oil. Arrange the round shaped pinwheels with some gaps inbetween two pinwheels. Spary some oil on top of each pinwheels. Place it in the oven and bake for 15 mins, until it turns into golden brown. Once done, take out and let it cool down for sometime. Transfer it and Serve hot with tomato ketchup ! Yum !!!

Note: You can also add Amchoor powder and chaat powder to enhance the taste.

December 11, 2017

Tandoori Chicken

     "Tandoori Chicken" - Being not a big fan of non veg dishes. I was keep on postponing to try my hands in this dish, at the same time i was thought this is a big cumbersome process. During my visit to friend's place, she decided to prepare this dish. I was helping her in marinating process, by thinking its going to take hell lot of time. But to my surprise, she just done her cleaning and marinating part within few minutes. Even cooking process took hardly 45 mins. From then on, i was eagerly waiting for my day to try it. Final THE DAY came and tried. Here comes....

ALL YOU NEED:
Chicken leg pieces 4 Nos.
Turmeric Powder Pinch
Red Chilly Powder 1 1/4 sp.
Coriander Powder 2 spoon
Cumin Powder 1 spoon
Garam Masala 1 spoon
Red Food Color Pinch
Hung Curd 1 cup
Salt To Taste
Oil 1 tbsp




To Marinate:
     Clean and wash chicken leg pieces. Make a slit and let it sit down for a while. Now take a wide bowl. Add red chilly powder, corainder powder, turmeric powder, cumin powder, garam masala powder, red food color(optional and required salt, mix well. Now add hung curd (strain the curd in strainer to get thick hung curd) and a tbsp of oil. Mix well. Make sure the masala should not be watery. Once done, add all the chicken pieces, mix well until the masala coats the pieces evenly. Refrigerate it for 5 to 6 hours. Usually i allow it to sit for overnight and will prepare the next day.

To Prepare:
     Preheat over for 350 F. Meantime, take a grill plate, and place it over the oven tray covered with foil. Line up the marinated chicken (shaking off the excess masala) with some gap in-between. Just spray some oil on top of each pieces. Now place it in the middle rack. Close the oven. Strictly NO PEEKING, in-between (Bcos i will do this :) ). Let it cook for 20 mins. Now open the over and toss the pieces to the other side and spray or grease some oil. Close the over, again some-more 20 mins to cook. Once done finally, turn the settings to "Broil" mode. Let it be for 5 mins and again toss it to the other side and keep it for another 5 mins. Put off the oven. Let it be in the heat for 10 mins.

     Take out the oven tray and serve hot with mint chutney garnished with lemon and sliced onions.

Note: You can mariante chicken just with storebought tandoori chicken masala (I prefer Everest Brand) with hung curd, by skipping all those dry powders.

♬ Sangeetha♡Nambi ♬

December 4, 2017

Quinoa Tomatobath

     Before start telling about my recipe. Since it been more than 2 years, I would like to say my very BIG Hiiiiiiiiiiiiiiiiiii to you. Hope you all doing good and enjoy blogging ! It was a bit multitasking time for past 2 years, totally engaged with kids, travelling, functions and sooo onnnn. Finally got settled down (hopefully) and planned to resume my most favorite work BLOGGING. As a final note another big thanks to all my friends, who were keep on asking resume blogging. Once again Thanks and Sorry to all of you ! :)
     Before starting with my today's recipe, actually i must say this as "come back" recipe. Ok, Can you guess my recent craze ??!! Can u ??!! No !! How do u know, if i came back after very big 2 years gap. True, let myself tell. Its MILLETS. Yes, just started with quinoa (actually its not a millet though) and barnyard millet. Ofcourse, lot more millets in queue. With this note, tried a very quick, tasty dish - QUINOA TOMATOBATH.


ALL YOU NEED:
Quinoa 1 cup
Water 3 cups
Chopped Onion 1 No.
Chopped Tomato 2 Nos.
Chopped Garlic 5 Nos.
Chopped Ginger 1 inch
Turmeric Powder Pinch
Coriander Leaf 1/2 cup
Chilly Powder 1 sp
Green Chilly 2 Nos.
Mint Leaf 1/2 cup
All Spices* 1 sp
Mustard 1 sp
Salt To taste
Ghee 1 sp
Oil 3 sps

*All Spices includes Cinnamon, Cardamon, Fennel seeds, Cumin seeds and Cloves.

METHOD:
     Soak Quinoa for more than 30 to 35 mins. Wash and drain the water. Take a pan, as i have taken 1 cup of quinoa, pour 3 cups of water (1:3 ration) and pinch of salt. Cover it with lid. Let it cook until it absorbs all the water, which will take approximately 15 to 18 mins.
     Keep a wide pan, add a spoon of ghee and 3 spoons of oil. Once it gets heated, add mustard. When it splutters, add all spices, slited green chilly, coriander leaf, mint leaf, chopped garlic and ginger. Saute for 3 mins. Now add chopped onions, saute for 4 mins. Now add chopped tomato, turmeric powder, red chilly and required salt. Saute well until it oil oozes out. Simmer the flame. Now add the cooked quinoa, mix well with the mixture. Adjust with salt. Garmish with coriander leaf as a final touch.

Note: You can substitute Quinoa with any kind of cooked millets and rice.

♬ 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 ♬

May 9, 2018

Broccoli 65

     Nowadays, got bored of trying and even tasting broccoli stir fry. So decided to try a new dish using broccoli. Suddenly this idea flashed me, why not 65 with broccoli when its tried in cauliflower all the time. Hence this was excavated by my small brain. Here you go for the recipe.


ALL YOU NEED:
* Brocolli 1 Floret
Corn flour 2 spoons
Maida 1 spoon
Besan Flour 2 spoons
Kashmiri Chilly Powder 2 spoons
Salt To taste
Oil To deep fry

METHOD:
     Boil a pan of water, add the floret pieces and dip it into the hot water for a while. After 10 mins, drain the water completely. LEt it sit for another 5 mins. Take an another pan, mix all the items in "All you need" except oil and marinate with the floret pieces for 15 or 20 mins. Heat a frying pan by pouring required amount of oil and make a deep fry of the marinated broccoli in batches.

Note: I used medium sized broccoli which got around 10 pieces. Adjust the powder based on your broccoli size.

- Sangeetha Nambi

May 2, 2018

Pidi Kozhukattai

     This is an looted recipe from my MIL. When its a festival day either Pongal, Diwai or Tamil new year, this will definitely be there for our lunch. Till i forced myself to try this, i felt its a complex dish to try everythough i have seen the procedure plenty of times. But now, i just made this within 15 minutes and here comes for your views.


ALL YOU NEED:
Rice Flour 1/2 cups
Jaggery Powder 1/4 cup*
Cardomom 1 No.
Water 1 cup
Salt Pinch
Coconut Flakes 5 spoons


METHOD:
     Sieve rice flour in a wide bowl and add coconut flakes. Let it sit for a while. Heat a pan, add powdered jaggery, water, cardomom and pinch salt, let it be in flame until jaggery gets dissolved. Once done, filter it in the sieved rice flour bowl, keep stirring it inbetween. Stir well, until it forms a dough by adding all the jaggery water. Now divide the dough into small roundels. Now take each roundels and press it in your palm gently which comes in oval shape. Once done, arrange all the oval shaped dough in a idly pot and steam it for 12 to 15 mins.

Note: *Jaggery ratio should be bit more than 1/4 cup or bit less than 1/2 cup.

- Sangeetha Nambi

April 24, 2018

Fried Gram Ladoo

     It was a day, where my sweet bud was tickling me badly. Planned to prepare some healthy(!) sweet dish in minimal time. After a big surfing, ended up making this easy, ghee-ish, flavorful "Fried Gram" or "Pottukadalai Ladoo".


ALL YOU NEED:
Fried Gram 2 cups
Elachi 2 Nos.
Sugar 1 cup
Ghee 1/2 cup

METHOD:
     In a mixie jar, add 2 cups of fried gram, 2 elachies and sugar 1 cup. Powder it finely. Once done, heat 1/2 cups of ghee in a pan, add the powdered mixture and let the powder mix well with the ghee. Let it be in flame until the mixture becomes warm. Put off the flame. Make it as lemon sized roundels.

Note: You can also chopped nuts and raisins.

- Sangeetha Nambi


April 17, 2018

Channa Chaat

     Am a hige huge fan of chaat varieties. If its just a simple pori/puffed rice with raw onion and tomato, i can gobble it without sharing it anyone (Literally am mouthwatering here). This i learnt from one of my friend during our potluck day which she prepared for evening snack. I really loved it and grabbed the recipe from her.


ALL YOU NEED:
Chickepeas 2 cups
Chopped Onion 1 Nos.
Chopped Tomato 1 No.
Red Chilly Powder 1 1/2 spoon
Coriander Leaf Few
Boiled Potato 1 No.
Amchur Powder 1/2 spoon
Garam Masala Pinch
Cumin Powder 1 spoon
Salt To Taste
Lemon To Squeeze


METHOD:
     Soak channa for 6 hours and pressure cook it by adding water and pinch of salt for 3 whistles. Once pressure gets released, pour channa cooked water in the pan. Add red chilly powder, cumin powder, garam masala and amchoor powder, let it boil until raw smell goes off, now add cooked chall. Mix well with the masala evenly. Adjust with salt. Take a serving bowl, add a cup of masala channa, top it with chopped onion, chopped tomato, chopped coriander leaf, chopped boiled potato, besan sev/omapodi and squeeze some lemon. Gobble it with hot tea.

Note: You can also add Tamarind and Green Chutney if you like it.

- Sangeetha Nambi

April 10, 2018

No Rice Idly

Are you rechecking my dish name ??!! Wondering how come idly without rice and even no sooji ??!! Yes, this i came to know in one of the fb groups where this was trending from past 2 months. Do u think will i leave it as such !! No way, so here comes my tried and tasted “No Rice Idly”.


ALL YOU NEED:
Urad dhall 1 cup
Moong Dhall 1 cup
Fenugreek 1 tsp
Salt To Taste

METHOD:
     Soak Urad dhall, Moong Dhall and fenugreek nearly 5 hours. Grind it all together in grinder or mixie along with required salt. Let it ferment for 8 hours. After 8 hours, mix the batter well. Grease oil in the idly plates. Pour idly batter and steam it in idly pan for 15 mins. Enjoy hot with spicy chutney.

-Sangeetha Nambi

April 4, 2018

Tapioca Chips/Kuchi Chips

     I should say this is my nostalgic recipe. Hopefully for most of them. Fine, Today is going to a snack dish which always recollect my school days. Its my all time favorite, delicious, tasty, best tea time muncher with all the best adjectives in the world and the dish is Home made Tapioca chips. Wait ! Wait !! Its sound so dramatic to me, i would always love to call its as “Kuchi Chips”(Stick Chips) that too homemade. OMG ! Without any further delay, lets move on to the method.


ALL YOU NEED:
Tapioca Medium size
Red Chilly Powder 1 spoon
Salt To Taste
Oil To Deep fry

METHOD:
     Soak tapioca in water for 2 hours in water. Once done, peel the skin and make julienne cuts and let it dry for 30 mins. After 30 mins, heat oil in a pan for deep frying, when the oil is hot, add the tapioca juliennes in batches. Keep frying it in medium-high flame until its turns mild golden color. Transfer it to a bowl with tissue paper. Keep repeating the process for the left overs. Once you all done frying, add a spoon of chilly powder and salt. Mix evenly and here comes my favorite Kuchi chips/Tapioca chips.

- Sangeetha Nambi

March 29, 2018

Pepper Chicken Gravy

     Long long ago i was a big hatred person of all Non veg items. But after marriage i.e. 9 years back i forced myself to taste the non veg. But now somehow started trying new non veg dishes and today’s recipe is one among them which i looted from my family friend. Now sharing this with you all. Do try and let me know your feedback.


ALL YOU NEED:
Chicken 1/2 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Coriander Powder 1 spoon
Non veg powder* 1 spoon
Turmeric Powder Pinch
Coriander Leaf 1 cup
Chilly Powder 2 spoon
Green Chilly 2 Nos.
Cumin Seeds 1/4 spoon
Fennel Seeds 1 spoon
Curry Leaf 5 Nos.
All spices* Few
Mustard 1 spoon
Garlic 5 Nos.
Ginger 2 inches
Oil 2 spoons
Salt To Taste


METHOD:
     Heat a spoon of oil in a pan. Add 1 1/2 pepper corns. Grind it to a fine paste along with ginger, garlic and coriander leaf.

     In cooker, heat a spoon of oil, add chopped onions, saute for a while. Add grinded pepper corns mixture, fry until raw smell goes off. Add chopped onion, saute well until oil oozes out. Now add chicken pieces and all the powder one by one. Mix well. Add water and salt. Pressure cook for a while.

     Heat a spoon of oil in a pan. Add fennel seedd, cumin seeds, all spices and pour the pressure cooked items. Let it boil until it becomes semi-gravy. Adjust with salt. As a final touch, add slited green chillies, curry leaves and chopped coriander leaf. Mix well. Serve hot with steamed rice or chapathi.

Note:* I have homemade Non-veg powder separately, if you don't have any such powder, add garam masala powder. All spices is the combination of cloves, cinnamon, cardamon.

March 22, 2018

Andhra Style Tomato Pappu

     Its been my looooonnnngggg time plan to try Andhra style “Tomato Pappu” but somehow i was keep on postponing. After so many postponing attempt, it was "The Day" to try this lipsmacking tomato pappu. It was a big hit with my family members including the little one. With this note, happily sharing my most favorite simple and delicious “Tomato Pappu”.
ALL YOU NEED:
Toor Dhall 3/4 cup
Chopped Onion 1 No.
Chopped Tomato 2 Nos.
Coriander Leaf To Garnish
Green Chilly 5 Nos.
Cumin Seeds 1/4 spoon
Curry Leaf 5 Nos.
Mustard 1 spoon
Garlic 3 Nos.
Ghee 5 spoons
Oil 2 spoons
Salt To Taste


METHOD:
     Pressure cook toor dhall and let it sit for a while. Heat some ghee generously and oil in a pan. Add mustard, cumin seeds, hing, and crushed garlic, give a stir. Now add chopped green chilies. Saute it for a min. Add chopped onion, do sauteing for 2 mins. Now add medium sized well ripe chopped tomato. Saute it until it becomes mushy. Now pour cooked toor dhall, mix well until it coats well with tomato mixture. Add some water and salt. Let it cook for sometime. Once the raw smell goes off, add fresh curry leaf and coriander leaf and give a quick stir and put off the flame by adding a dollop of ghee. Serve hot with steamed rice and Potato fry.

-Sangeetha Nambi

March 13, 2018

Ragi Semiya Upma

     Its an another add on to my new addiction Millets. Yes, today its going to be our longtime traditional ragi/foxtail millets semiya upma. I should say this is my chilldhood favorite dish which i can gobble anytime both either in sweet or savory form. Today’s post is going to be my first attempt on savory Upma.


ALL YOU NEED:
Ragi Semiya 2 cups
Chopped Onion 1 No.
Chopped Tomato 1/2 No.
Coriander Leaf To Garnish
Grated Coconut 1/4 cup
Green Chilly 3 Nos.
Curry Leaf 5 Nos.
Bengal Gram 1 spoon
Cumin Seeds 1/4 spoon
Urad Dhall 1 spoon
Salt To Taste


METHOD:
     Take 2 cups of ragi semiya in a wide bowl. Sprinkle 1/2 cup of water and mix well. Cover it and let it sit for 5 minutes. When time is up, take a wide idly plate, cover the upper portion of the plate by wet cloth. Transfer the ragi semiya on to it. Place the plate into the idly pan and steam it for 10 to 15 minutes.

     Meantime, heat a spoon of oil in a pan, add mustard. When it splutters, add a spoon of both urad dhall and channa dhall. When it turns golden brown, add chopped onion, slited green chilli, curry leaf, saute it by adding pinch of salt. Add chopped tomato, saute it for 5 mins. Now add the steamed semiya, mix well with the mixture. Adjust with salt. As a final touch, add grated coconut and chopped coriander leaf.

Note: You can also add veggies as per your choice. I added only carrots.

- Sangeetha Nambi

February 28, 2018

Matar Paneer

     Long long ago so long ago, i was a big No person when it comes to paneer. But now, am ready to have paneer in any gravy form. Yes, am just craving for paneer. Hence one fine day,thought of preparing Matar Paneer which was in my bookmarked list for ages. Now it comes for your reviews.


ALL YOU NEED:
Peas 1 cup
Paneer Cubes 2 cups
Diced Onion 1 No.
Diced Tomato 1 No.
Green Chilly 2 Nos.
Kashmiri Chilly Powder 2 spoons
Coriander Powder 1 spoon
Garam Powder 1/2 spoon
Cumin Powder 1/4 spoon
Kasturi Methi 2 spoons
Elachi 2 Nos.
Cashews 6 Nos.
Butter 6 spoons
Sugar 1 spoon
Salt To Taste
Oil Shallow Fry


METHOD:
     Heat a small cube of butter in a pan, add 2 diced onions, diced 1 1/2 tomatoes, 2 green chillies, 6 cashews. Saute well by adding pinch of salt. Once done let it cool down and grind it to a fine paste.

     Heat another spoon of butter in the same, add a spoon of cumin seeds, pour the grinded mixture, add pinch of turmeric powder, 2 spoons of kashmiri chilly powder, 1 spoon of coriander powder, 1/2 spoon of garam masala powder, 1/2 spoon of cumin powder, 2 spoon of kasturi methi, 1 spoon of sugar or tomato ketchup and a cup of green peas. Mix well. Add some water, let it cook for a while. Once raw smell goes off add paneer cubes and adjust salt. Close the lid and let it cook until oil oozes out. Switch off flame and garnish with chopped corinader leaf.

Note: You can also replace sugar with Tomato Ketchup.

♬ Sangeetha♡Nambi ♬

February 12, 2018

Vegetable Cutlet

     Am a very big fan of vegetable cutlet. But its been ages since i made this tremendous lip smacking starters. Recently when i was surfing a food page in facebook, came across a perfectly prepared vegetable cutlet which made me to try for a chilly cold evening. Somehow excavated the recipe from my memory and now here comes for your views. Check my deep fried version HERE.


ALL YOU NEED:
Potato 2 Nos.
Peas 1/4 cup
Carrot 1 No.
Beans 6 Nos.
Red Chilly Powder 1/2 spoon
Turmeric Powder Pinch
Coriander Powder 1/2 spoon
Coriander Leaf 1/4 cup
Chopped Ginger 1 spoon
Chopped Garlic 1 spoon
Garam Masala 1/4 spoon
Cumin Powder 1/4 spoon
Fennel Seeds 1 spoon
Green Chilly 2 Nos.
Breadcrumbs To coat
Maida 2 spoons
Water To mix flour
Salt To Taste
Oil Shallow Fry

METHOD:
     Chopped all the vegetables except peas and steam it cooker with pinch of salt. Mash all the veggies using a masher. Let it cool down. Heat a spoon of oil. Add fennel seeds, chopped ginger, chopped garlic, sauté it for a while. Now add mashed veggies and all the above powders. Saute nicely until raw smell of powder goes off. Adjust the salt. Make sure the mixture is not watery. (It its watery or sticky, add maida or breadcrumbs until its thickens) Add freshly chopped coriander leaf, stir well. Let the mixture cool down.
     Meantime, in a wide bowl add 2 spoons of maida, add water and pinch of salt, mix it without any lumps. It shouldn’t be either very thick or thin. Once the mixture gets cool, divide it as medium sized roundels.

- Sangeetha Nambi

January 28, 2018

Chicken 65

     Who will say No to Chicken 65 ? Definetely am Not. My daughter who is 8 years, is a big (actually very big) fuzzy eater. The one and only dish i can say her's most favorite is "Chicken 65". Being a daughter of food blogger (fine, LAZY food blogger), i completely given up trying up new dishes for my daughter. Even its bit time consuming process, will never hesitate to prepare this atleast once in two weeks. So, here comes my kids most favorite dish (happy mom) chicken 65 for your views.


ALL YOU NEED:
Boneless Chicken pieces 250 gms
Kashmiri Chilly powder 1/4 cup
Red chilly powder 1 1/4
Kastoori Methi 1/2 spoon
Sliced Onion 1/2 cup
Curry Leaf 1 string
Besan Flour 1 spoon
Garam Masala Pinch
Cumin Powder 1/4 spoon
Corn flour 1 spoon
Hung Curd 1 1/2 spoon
Salt To taste


METHOD:
     Wash and cut chicken as small cubes. Place it in drainer for 20 mins, until the excess water drains off. Now take a wide pan, add chicken cubes, add all dry ingredients (Red chilly powder, Kashmiri chilly powder, corn flour, besan flour, kastoori methi and salt) and hung curd. Mix well. Add water only if required, mostly you can mariante very well with hung curd itself. If you add water, the marination shouldnot be gooey. Let it sit for an hour.
     For shallow frying, add 5 tbsps of oil in a pan, when the oil gets heated up, fry the chicken pieces in batches. As a final touch which is purely optional, using a spoon of oil, saute the sliced onion and curry leaf for few minutes and add chicken 65, toss it and serve hot with onions and lemon wedges.

Note: You can also do deep frying by adding more oil. I don't like to waste the oil (fried oil) by deep frying so i generally follow shallow frying.

- Sangeetha Nambi

January 22, 2018

Quinoa Sagomillet Idly

     As i told you all in my previous post here, my craziness towards are growing day by day. Yes, today's recipe is also comes under millets category in which i have added Sago millet and Quinoa. Members in my family from big to small including myself doesn't like the smell of Quinoa unfortunately as i have bought a big bag of Quinoa, i need to finish of as soon as possible. So started using Quinoa in all the applicable dishes like Idly, Dosa, variety rice etc. Today's recipe is going to be Quinoa rich millet idly ! Check it out below.


ALL YOU NEED:
Quinoa 2 cups
Sago Millet 1 cup
Idly rice 1 cup
Poha/Puffed Rice 1/2 cup
Urad dhall 1/2 cup
Fenugreek 1 tbsp
Salt To taste


METHOD:
     Soak Quinoa, Sago millet, Puffed rice or Flat Poha and Idly rice in water and in another bowl soak urad dhall and fenugreek. Let it rest for overnight. In a grinder, grind urad dhall and fenugreek to a fine paste by adding minimal water. (Urad dhall which am having gives more yield so used only only 1/2 cup, you can add urad dhall based on your quality or yield) Transfer the batter to a bowl. Now add soaked Quinoa, Sago millet, Idly rice and Puffed rice/Poha. (Used Puffed rice/Poha to get the fluffiness), grind it coarsely by adding required salt and minimal water until it reach between coarsely and soft consistency. Transfer it to the Urad dhall batter. Mix well until both batter mix equally. Let it rest for 7 to 8 hours for fermentation.

     After fermentation process. Take idly pan, grease the plates with oil. Pour the batter in the plates. Add some water into the idly pan and arrange the plates. Close lid. Steam the it for 15 to 20 minutes. After 20 minutes, Serve hot with some chutney.

♬ Sangeetha♡Nambi ♬

January 10, 2018

Paan Ladoo

     Paan leaf or betel leaf is considered as the nature’s best gift for digestion and as mouth freshener. This is served mandatorily after every feast ! So being a big of sweet paan, whenever i see paan stall will immediately buy without any second thought. So being crazy paan girl, this is the current trending dessert which am came/coming across from in all my fellow bloggers blog and even in the all the FB food groups. Now, it comes for your views as well.

ALL YOU NEED:
Betel Leaf 7 Nos.
Dessicated Coconut 1 cup
Condensed Milk 1/2 cup
Gulkand To fill
Salt Pinch
Ghee 1 spoon




METHOD:
     Clean and wash betel leaf and drain the water completely. Grind betel leaf along with required condensed milk (as per your sweet bud) in mixie. Heat a spoon of spoon of ghee in a pan. In a very medium flame, pour the grinded mixture, pinch of salt (just to enhance the sweet), add 1/2 cup of desiccated coconut, add more until the mixture becomes thick stir for 2 to 3 minutes. Make sure to retain the green color. Let it cool. Grease your hand with ghee, take some betel leaf mixture (as we take for poori) flatten it and make a hole inbetween and add 1/4 sp of gulkand as filling and close it. Make it as roundels. Roll it in desiccated coconut. Keep repeating the process to make ladoo. Once done, refrigerate atleast for 2 hours.

♬ Sangeetha♡Nambi ♬

January 4, 2018

Palak Paneer

     From the day one when i got introduced to this dish, i was bit skeptical to accept the green palak and white paneer combo. Due to which i never forced me to taste or try this dish even in hotels. But finally during our friend’s potluck time, it was one and only sidedish for chapathi. Being a crazy chapathi lover, i couldn’t leave without having chapathi so planned to try palak paneer. Immediately looted the recipe from my friend and tried on next day and the result had a heavenly taste and felt i have missed tasting this these days. I should definitely convey my thanks to her :)

ALL YOU NEED:
Spinach 2 bunches
Red chilly powder To taste
Garam masala powder 1/2 spoon
Coriander powder 1 spoon
Kasturi methi 2 spoons
Paneer cubes 10 nos.
Cinnamon 1/2 inch
Big Onion 1 No.
Tomato 1 No.
Ginger 1 inch
Garlic 4 Nos.
Cloves 4 Nos.
Elachi 1 No.
Sugar 1 tbsp
Salt To Taste
Oil 2 spoons




PREREQUISITES:
     Before going to cooking process, we need to keep the below things handy and separately.
        1. Grind ginger, garlic and elachi into a fine paste.
        2. Grind tomato as puree.
        3. Keep a pan, add cleaned spinach, salt and sugar (to retain color), do a quick sauting (really quick else you will lose the spinach green color) and grind into puree.

METHOD:
     Heat 2 spoons of oil in a pan. Once heated, add all spices, chopped onion, saute it with a pinch of salt. Add ginger, garlic and elachi paste, saute until raw smell goes off. Now its time to add tomato puree, add garam masala powder, coriander powder red chilly powder as per your taste and kasturi methi leaf, saute well until oil oozes out. Add paneer cubes give a saute with the mixture. Now its really a main part of this dish i.e. time to pour spinach puree. Adjust salt. Once you poured the puree, stir quickly and let it be in flame for 5 mins. Make sure you retain the color by cooking it in less flame for less time. Once done, add cream if required. Serve hot with roti or vegetable pulav.

♬ Sangeetha♡Nambi ♬

December 18, 2017

Capsicum Chutney

One day was thinking about Dinner plan. After big war between me and my brain, finally decided to prepare Dosai (i can very well read your mind voice, big war just to finalize Dosai !! 😔) as-usual got bored of regular gravies and chutnies. So again another as-usual, started googling to find some innovative and a different chutney. Googled! Googled!! and Googled!!! Tied 😑 Do you think will i leave it ??!! Never, Googling started again !! Tadaaaaaa, 😃 there flashed this Capsicum chutney. Immediately, checked the capsicum availability in my fridge. Varehvah ! there saw a poor yellow capsicum sitting. Grabbed it and within 15 minutes of time, the chutney was ready !


ALL YOU NEED:
Yellow Capsicum 1 No.
Big Onion 1/2 Nos.
Channa Dal 1/2 spoon
Urad Dhall 1/2 spoon
Red Chilly 4 Nos.
Grated coconut 1/4 cup
Roasted Peanut 4 spoons
Tamarind 1 inch
Salt To Taste
Oil 1 tbsp

To Temper
Urad dal 1/2 spoon
Curry Leaf 5 Nos.
Mustard 1/2 spoon
Oil 1/2 spoon


METHOD:
     Dice the capsicum by taking out all the seeds. (i prefer using red capsicum, as it will give rich reddish color to your chutney) Dice the onoin as well. Heat a spoon of oil in pan, add channa dal, urad dal, when it turns golden brown, add red chilly, diced capsicum, diced onion, saute it for 4 mins by adding pinch of salt. Now add grated coconut, roasted peanut (as i was running out of coconut, i added peanuts, you can also omit) and tamarind. Give a saute. Switch off the flame. Let it cool down.

     Once done, grind it smoothly by adjusting salt and transfer it to a serving bowl. Now lets start the tempering process. Keep a pan, add a spoon of oil, add mustard, when it splutters, add urad dal and curry leaf. Put off the stove and add the tempered ingredients into the chutney and give a quick stir. Enjoy with crispy dosa or hot steamed idly.

♬ Sangeetha♡Nambi ♬

December 15, 2017

Paneer Pinwheel

"Paneer Pinwheel" I tasted this recipe an year's back during our potluck get together. From that day on, was so eager to try this at home. So waited for the "THE DAY" to try this at home. So, there comes my daughter's first birthday party. Hence tried it finally and the output was really yummy !
ALL YOU NEED:
Puff Pastry sheet 1 sheet
Grated Paneer 3 cups
Turmeric Powder Pinch
Chilly Powder 1 1/2 sp.
Fennel Seeds 1/2 spoon
Cumin Powder 1 spoon
Garam Masala 1 spoon
Coriander Leaf 1/4 cup
Salt To Taste
Oil 1 tbsp




METHOD:
     Before starting the preparation. Take out the puff pastry sheet from the fridge and let it sit for 40 minutes. Crumble the paneer and all all the dry powders like chilly powder, turmeric powder, Cumin powder, garam masala powder, fennel seeds, required salt and some chopped coriander leaf. Mix well until it all get mixed evenly. Now heat a spoon of oil in a pan, add paneer mixture and saute it for 2 to 3 mins and put off the flame.

ROLLING:
     Lets start the rolling part, dust some maida on a flat surface. Take a puff pastry and roll it gently (not very thin). Now add the paneer filling and gently roll the pin across just once. Once done, roll the pastry sheet. Once it reaches the edges, apply some water to the edges and press it firmly,make sure the edges are joined to the roll. Grease a sharp knife with oil. Cut the both sides of the roll which will be irregular. Now cut further to get the pinwheels.

BAKING:
     Makesure you preheat the oven to 350 F before you starts the rolling process. Take a grill plates or oven tray, cover it with aluminium foil and grease it with oil. Arrange the round shaped pinwheels with some gaps inbetween two pinwheels. Spary some oil on top of each pinwheels. Place it in the oven and bake for 15 mins, until it turns into golden brown. Once done, take out and let it cool down for sometime. Transfer it and Serve hot with tomato ketchup ! Yum !!!

Note: You can also add Amchoor powder and chaat powder to enhance the taste.

December 11, 2017

Tandoori Chicken

     "Tandoori Chicken" - Being not a big fan of non veg dishes. I was keep on postponing to try my hands in this dish, at the same time i was thought this is a big cumbersome process. During my visit to friend's place, she decided to prepare this dish. I was helping her in marinating process, by thinking its going to take hell lot of time. But to my surprise, she just done her cleaning and marinating part within few minutes. Even cooking process took hardly 45 mins. From then on, i was eagerly waiting for my day to try it. Final THE DAY came and tried. Here comes....

ALL YOU NEED:
Chicken leg pieces 4 Nos.
Turmeric Powder Pinch
Red Chilly Powder 1 1/4 sp.
Coriander Powder 2 spoon
Cumin Powder 1 spoon
Garam Masala 1 spoon
Red Food Color Pinch
Hung Curd 1 cup
Salt To Taste
Oil 1 tbsp




To Marinate:
     Clean and wash chicken leg pieces. Make a slit and let it sit down for a while. Now take a wide bowl. Add red chilly powder, corainder powder, turmeric powder, cumin powder, garam masala powder, red food color(optional and required salt, mix well. Now add hung curd (strain the curd in strainer to get thick hung curd) and a tbsp of oil. Mix well. Make sure the masala should not be watery. Once done, add all the chicken pieces, mix well until the masala coats the pieces evenly. Refrigerate it for 5 to 6 hours. Usually i allow it to sit for overnight and will prepare the next day.

To Prepare:
     Preheat over for 350 F. Meantime, take a grill plate, and place it over the oven tray covered with foil. Line up the marinated chicken (shaking off the excess masala) with some gap in-between. Just spray some oil on top of each pieces. Now place it in the middle rack. Close the oven. Strictly NO PEEKING, in-between (Bcos i will do this :) ). Let it cook for 20 mins. Now open the over and toss the pieces to the other side and spray or grease some oil. Close the over, again some-more 20 mins to cook. Once done finally, turn the settings to "Broil" mode. Let it be for 5 mins and again toss it to the other side and keep it for another 5 mins. Put off the oven. Let it be in the heat for 10 mins.

     Take out the oven tray and serve hot with mint chutney garnished with lemon and sliced onions.

Note: You can mariante chicken just with storebought tandoori chicken masala (I prefer Everest Brand) with hung curd, by skipping all those dry powders.

♬ Sangeetha♡Nambi ♬

December 4, 2017

Quinoa Tomatobath

     Before start telling about my recipe. Since it been more than 2 years, I would like to say my very BIG Hiiiiiiiiiiiiiiiiiii to you. Hope you all doing good and enjoy blogging ! It was a bit multitasking time for past 2 years, totally engaged with kids, travelling, functions and sooo onnnn. Finally got settled down (hopefully) and planned to resume my most favorite work BLOGGING. As a final note another big thanks to all my friends, who were keep on asking resume blogging. Once again Thanks and Sorry to all of you ! :)
     Before starting with my today's recipe, actually i must say this as "come back" recipe. Ok, Can you guess my recent craze ??!! Can u ??!! No !! How do u know, if i came back after very big 2 years gap. True, let myself tell. Its MILLETS. Yes, just started with quinoa (actually its not a millet though) and barnyard millet. Ofcourse, lot more millets in queue. With this note, tried a very quick, tasty dish - QUINOA TOMATOBATH.


ALL YOU NEED:
Quinoa 1 cup
Water 3 cups
Chopped Onion 1 No.
Chopped Tomato 2 Nos.
Chopped Garlic 5 Nos.
Chopped Ginger 1 inch
Turmeric Powder Pinch
Coriander Leaf 1/2 cup
Chilly Powder 1 sp
Green Chilly 2 Nos.
Mint Leaf 1/2 cup
All Spices* 1 sp
Mustard 1 sp
Salt To taste
Ghee 1 sp
Oil 3 sps

*All Spices includes Cinnamon, Cardamon, Fennel seeds, Cumin seeds and Cloves.

METHOD:
     Soak Quinoa for more than 30 to 35 mins. Wash and drain the water. Take a pan, as i have taken 1 cup of quinoa, pour 3 cups of water (1:3 ration) and pinch of salt. Cover it with lid. Let it cook until it absorbs all the water, which will take approximately 15 to 18 mins.
     Keep a wide pan, add a spoon of ghee and 3 spoons of oil. Once it gets heated, add mustard. When it splutters, add all spices, slited green chilly, coriander leaf, mint leaf, chopped garlic and ginger. Saute for 3 mins. Now add chopped onions, saute for 4 mins. Now add chopped tomato, turmeric powder, red chilly and required salt. Saute well until it oil oozes out. Simmer the flame. Now add the cooked quinoa, mix well with the mixture. Adjust with salt. Garmish with coriander leaf as a final touch.

Note: You can substitute Quinoa with any kind of cooked millets and rice.

♬ 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 ♬