February 24, 2011

Vegetable Kurma

     I cant forget this incident when my brother got biiiigggggggggg bulb when he had this recipe eagerly which was prepared by my granny. She use to prepare all traditional tamilnadu recipes within half an hour, Such a wonderful cook she is. Once day, NOOOOOOOOOOOO, i should say a very good and fine day (cos my brother got bigggggggggggggg bulb), he asked my granny to prepare this recipe as she is a good expert. If my brother asked her for recipe, she use to prepare it immediately without minding her knee problem. So prepared this recipe with chappathi and my brother started to have this. He was in a big silence and had only 3 Nos. and went directly to the kitchen and started searching for Sugar. Wondering y he searched for Sugar ?? Cos the kurma was tooooooooooo kaaraaaaaaammmmmmmmmm, Ha ha ha, Funny ppl face funny things :D



INGREDIENTS
Vegetables - Beans, Carrot, Caoulitflower, Peas etc
Green chilly - 4 Nos.
Chopped Onion - 1 Nos.
Chopped Tomato - 1 No.
Corainder Leaf - 2 Twigs
Ginger Garlic Paste - 1 spoon
Turmeric Pwder - Pinch
Oil - To fry

To Roast and Grind:
Coconut pieces - 2 Nos.
Corainder Seeds - 1 spoon
Fried Gram - 1 spoon
Fennel Seeds - 1 spoon
Cinnamon - 1 i nch
Cloves - 4
Cardamon - 1 No.
Poppy Seeds - 1 spoon (Optional)

METHOD:
     Keep a cooker, pour 2 spoons of oil, add chopped onion, ginger garlic paste, corainder leaf and tomato, saute it for 5 mins. Then add vegetables, turmeric powder, grinded items and saute it for 5 mins along with the required salt. Then pour a glass of water, pressure it for 2 whistle. Now, serve hot for Chappathi

Chicken 65

     The most and crazy one among my favorite is "Chicken 65". The taste of this dish is fully depends upon the way u marinate it. Marinate procedure will take max of 15mins but frying part will drag our time. Not only the time and also the oil (I can hear ur mind voice) :D I am eagerly waiting to give this recipe to my kid , once after she completes her 1 year. Fine, lets go upon to the recipe.



INGREDIENTS
Small boneless chicken pieces - 1/4 kg
Red chilly powder - 1 1/2 spoon
Turmeric Powder - Pinch
Kitchen King Masala - 1 spoon
Curd - 2 spoons
Besan Flour - 2 spoons
Maida - 1 spoon
Corn flour - 2 spoons
Rice flour - 1 spoon (Optional)
Ginger Garlic Paste - 2 spoons
Salt - To taste
Oil - To deep fry

METHOD:
     Take a wide mouthened vessel, add all the ingredients in "INGREDIENTS" section except oil. Marinate it nearly for 1 hour. Keep a frying pan, instead of pouring much oil, add required spoons of oil and deep fry the marinated pieces. Soooooooo simple :)

February 23, 2011

Ivy Gourd Poriyal

     I can frankly say this is not my much favorite veggie. So, my procedure of intake is "Appadiyeee sapiduven" method. It taste same as "Cucumber". Known health benefits of Ivy gourd is, it can control diabetics, so pls suggest diabetic ppl to have this weekly once.


INGREDIENTS
Sliced Ivy Gourd - 1/4 kg
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Fennel Seeds - 1/2 Spoon
Turmeric Powder - Pinch
Chilly Powder - 1/2 spoon
Curry Leaf - 1 twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Salt - To taste
Oil - To fry

METHOD:
     Keep a frying pan, heat spoons of oil. Add mustard, once it splutters up, add fennel seeds, curry leaf, coriander leaf, chopped onion, chopped tomato and saute it for 5 mins. then add sliced ivy gourd, turmeric powder, chilly powder and required salt. Add a glass of water, allow to cook well and serve hot.

Note: Ivy gourd can also be pressured in cooker to make the work easier but the taste will be less compare to the above method.

Ridge Gourd Poriyal

     Ridge Gourd poriyal, instead of having it as a side dish or Poriyal, i love to take it with hot steamed rice. Usually i love all the dish in the combination of both salt and sweet and this recipe is the best example. When i read health benefits of ridge gourd in some curiosity i was like OMG !!! its has my favorite benefits, moreover its our favorite benefits (Slim and chik ppl, Excuse me) The line i read was "Being low in saturated fat and cholesterol, it is the ideal choice for anyone who wishes to lose some weight quickly." Lovely veggie is it ? Check out for more Health Benefits of ridge gourd



INGREDIENTS
Ridge Gourd - 1/4 kg
Chopped Onion - 2 Nos.
Urad Dhall - 1 spoon
Grated Coconut - 3 pieces
Turmeric Powder - Pinch
Chilly Powder - 1/2 spoon
Curry Leaf - 1 twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Salt - To taste
Oil - To fry

METHOD:
     Boil small cube-sized ridge gourd in a vessel along with turmeric powder, chilly powder, salt and little amount of water. Once it gets boiled, filter the excess water and keep aside. Keep a frying pan, heat spoons of oil. Add mustard, urad dhall, once the mustard splutters up adn urad dhall reaches golden brown color, add chopped onion, curry leaf and corainder leaf. Saute it for 5 mins, until the onion turns translucent. Then add boiled ridge gourd to the pan and mix finely with the fried items along with required salt. Saute it for 5 mins. Before putting off the flame, add grated coconut and mix with the mixture and serve hot.

Note: Instead of big onion, small onion gives more taste. More onions = More taste :)
    Sending this to Akila's Event - Dish name starts with R


February 22, 2011

Quick Keerai Masiyal

     KEERAI, its my all time favorite. If my mom prepares Keerai dish, i'll be more excited to clean off the rice :D Even will take some keerai in a bowl and will have it as snack during evening time. Guess, u ppl think that am a "Saapaatu Seetha", Wondering abt this new word ??!! Female version of Saapatu Raman. He he he :) From this, you can understand how much am fond of keerai. :) With this note, we will go to the recipe.



INGREDIENTS
Sirukeerai - 1 bunch
Boiled Toor Dhall - 1 cup
Chopped Tomato - 1 (Big)
Chopped Onion - 2 Nos.
Green chilly - 4 Nos.
Garlic Cloves - 8 Nos.
Tamarind - Small Lemon Sized
Salt - To taste

To Garnish:
Mustard - 1 spoon
Cumin Seeds - 1/2 spoon
Red Chilly - 2 Nos.
Oil - To fry

METHOD:
     Take a cooker, add all the ingredients mentioned in "Ingredients" section except Toor Dhall. Pressure it for 6 to 7 mins. Pour it a wide-mouthened vessel, add boiled toor dhall and the garnished items and smash the keerai and its ingredients finely. Soooooooooo Simple one :)

Elephant Yam / Karunai Kizhangu Deep Fry

     Its the best and every green combo with Simple Sambar II, Simple Sambar I and with Keerai Masiyal. My mom use to prepare this recipe mostly with Keerai Masaiya, as my brother is not much fond of this recipe, i'll be the Queen to ruin the dish. Will Enjoy this fry atmost with Keerai Masiyal, as i love Keerai always.



INGREDIENTS
Thick sliced Elephant Yam / Karunai Kizhangu - 1/4 kg
Turmeric Powder - Pinch
Chilly Powder - 1 spoon
Kitchen King Masala - Pinch (Optional)
Salt - To Taste
Oil - To Fry



METHOD:
     Keep a thick bottomed pan. Heat 4 or 5 spoons of oil. Add the sliced elephant yam, and mix gently with the oil. Add Turmeric powder, chilly powder, kitchen king masala powder and required salt. Saute it for nearly 30 mins in simmer, until it reaches crispy consistency. (Inbetween add a spoon of oil along the sides of pan)

February 21, 2011

Bread Onion Egg Toast

     On sundays, we usually get up only by 8 a.m in the morning. So, to make my breakfast recipe as simple and quicker one, yesterday planned to make this recipe which can be prepared within 30 mins and it was long time since i prepared this. For the first time, i gave this recipe to my lil kid, OMG !! Wat a surprise, she had nearly 2 slices of bread with egg. I was too happy that my kid didnt trouble me to have her breakfast. So, am going to have a nick name as "My Kid's Favorite Toast"

INGREDIENTS
Small Bread Loaf - 1
Egg - 4 Nos.
Pepper Powder - 1 spoon
Chopped Onion - 2 Nos.
Kitchen King Masala - Pinch
Salt - To taste
Oil - To toast

METHOD:
     Heat a pan by pouring a spoon of oil, Take a bowl, break the eggs and beat it along with pepper powder, salt and kitchen king masala. Then add chopped Onions. Take a slice of bread, dip in the egg content and place it in the pan. Pour half a spoon of oil along sides to toast it (Make sure you are toasting along with Onions). Usually Egg with bread itself a great combo, when it combines with Onion, it will add more taste and toast will be more tasty and crispy.

Simple Sambar II

     This Sambar is also as simple as Simple Sambar I . None of the items needs to be fried except for Garnishing. All we need to do is to pressure all the ingredients in cooker. Yesterday, this was my recipe along with "Elephant Yam/Karunai Kizhangu Roast". We have tasted this recipes with hot steemed rice, its was like "Hmmmmmmm.. Yummy OOOO Yummy" Usually my hubby will have Rasam rice beforing ending up his lunch session but yesterday, due to the Yummy OOOO Yummy taste, he ignored the rasam and had this sambar for the whole rice. :)



INGREDIENTS
Toor Dhall - 1 cup
Chopped Carrot - 1 Nos.
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Chilly Powder - 2 spoons
Turmeric Powder - Pinch
Salt - To taste
Hing/Asafoetida - Pinch
Tamarind Syrup - 1/4 cup

To Garnish:
Ghee - 1 spoon
Mustard - 1 spoon
Oil - To fry
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Smashed Garlic - 5 Nos.

METHOD:
     Keep a cooker, add all the items mentioned in "Ingredients" section except Tamarind Syrup. Add required salt and pressure it for 10 mins. Then open the lid, add the tamarind Syrup and add the fry the items in "To Garnish" section and pour it in the cooker. Allow the cooker content for 5 mins, until the raw smell of tamarind syrup goes off. Put off the flame. So simple is it ? :)

February 17, 2011

Carrot Beans Veggie with Moong Dhall

     If i got bored with the usual poriyal preparation. Will always go for this recipe. It is the simplest and easiest preparation. Moreover i can say this as the "Tamilnadu Traditional" poriyal. If u ppl attend any of the tamilian marriage in tamilnadu, this will be the default poriyal. So lets take a lookup.



INGREDIENTS
Chopped Carrot - 2 Nos.
Chopped Beans - 7 or 8 Nos.
Chopped Onion - 2 Nos. or Small Onion - 5 or 6 Nos.
Half Boiled Moong Dhall - 2 spoons (Optional)
Green chilly - 1 No.
Red Chilly - 2 Nos.
Grated Coconut - 2 pieces
Curry Leaf - 1 Twig
Mustard - 1 spoon
Urad Dhall - 1 spoon
Oil - to fry
Salt - to taste.

METHOD:
     Keep a pan, heat a spoon of oil. Add mustard, once it splutters up, add onion, chillies, curry leaf and saute it for 5 mins along with pinch of oil. Then add chopped carrot and beans, pour a glass of water. Allow it to boil in simmer for 8 or 10 mins. Once the veggies gets boiled, add half baked moong dhall and required salt, allow the excess water to get evaporated in simmer. Then add grated coconut and saute it for 5 mins. Put off the flame.

Note: Can also try this using cabbage with Carrot or Cabbage with beans or using all the three. Posted image is without Moong Dhall

Vegetable Roll

     This is my unforgettable dish which will never ever go off from my memory. Its my college days, we stayed in a gated community, where i have 2 gal friends who are younger than me. During our weekends, specially during evening time, we 3 use to try some dishes by referring some cookery column in tamil magazine. Likewise, we have planned to try this recipe for a saturday but suddenly we got a big fight and no1 took a step to proceed with this dish. Without talking to them, i got bored and thought of tring this recipe alone. I was bit scared to take over, as it is bit complicated during my beginner stage and my mom will scold me for sure, when this goes wrong :( With this fear, started to prepare the dish which took long time to complete. When i tasted, i was like "Haaaaaaaapppppppppaaaaaaaaa" recipe came out very well, i was in a complete bilsh and my mom appreciate me and this dish made those 2 gals to talk with me and we 3 enjoyed atmost :)

INGREDIENTS
Vegetable stuff - Prepare this same as Potato Podimass using boiled Carrot, Beans, Cauliflower ,Beetroot, Potato, Green Peas etc.
Use Maida flour to prepare outer coat.
Oil - To fry

METHOD:
     Take the kneaded maida flour in a small round shape as we take it to prepare poori. Make the vegetable stuff as a small round balls. Press the maida balls in an oval shape and place the vegetable balls in the centre and cover the stuffed vegetables. Final shape should be in oval shape. Keep a pan, heat the required oil. Then add the vegetable roll into the oil and allow it to deep fry and place it in tissue paper to absorb the excess oil. Serve the snack with some sauce.

February 15, 2011

Inji or Ginger Chutney

     Ginger Chutney, most of the ppl, will hate this word :) But this is my favorite one. I use to prepare this simple and easiest recipe for hot steamed rice and it taste yummy. Try this and let me know ur feedback.
Iam posting this to participate in "Healing Food" event hosted by Sara's Corner and started by Siri



INGREDIENTS:
Ginger - 2" or 3"
Coriander Seeds - 1 spoon
Green or Red chilly - 2 Nos
Coconut - 3 pieces
Tamarind - Few
Urud Dhall - 1 spoon
Oil and Salt to taste

METHOD:
Keep a pan fry all the item in Ingredients except coconut, Tamarind and salt. Allow it to cool for 10 mins. Then grind the fried item with Coconut, Tamarind and Salt. Delicious Ginger Chutney is ready. This is very tasty when mixed-up with white rice and side dish for Rasam rice.


Potato Peas Fry

     Today when i opened the blog, i found a recipe called "Inji puli" reposted by Soumya's kitchen for an event hosted by Sara's Corner and started by Siri So just to participate in the event, searched my post list for ginger and garlic, i couldnt find any :( hence posting this recipe for u ppl. Mainthing is, this is my first post, posting alog with the pic of my recipe. (Prev. i use to affix the pic after a week time)


INGREDIENTS
Cube-sized potato - 4 Nos.
Green Peas - 1 cup
Chopped Onion - 2 Nos.
chopped Tomato - 1 No.
Ginger - Half inch
Garlic - 6 Nos.
Fennel Seeds - 1/2 spoon
Cinnamon - 1 (Optional)
Cloves - 4 Nos. (Optional)
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1 Spoon
Turmeric Powder - Pinch
Chilly Powder - 1 spoon
Kitchen King Masala - Pinch (Optional)
Oil - To garnish
Salt - To taste

METHOD
    Keep a frying pan. Heat a spoon of oil, add mustard. Once it splutters up, add cinnamon, cloves, fennel seeds, cury leaf, corainder leaf, chopped onion, ginger garlic paste and saute it for 5 mins along with pinch of salt. Once the onion becomes translucent, add onion, fry until it gets smashed off. Then add chilly powder, turmeric powder, kitchen king masala, saute it till the the raw smell of the powder goes off. Then add potato and peas. Mix it well with the fried items and add a glass of water along with required salt. Close the pan, allow it to boil in simmer and put off the flame once the potato and peas gets boiled. Garnish with corainder leaf.

This is yummy combo with chapathi, sambar, tamarind rice, curd rice and many :)

Note: Instead of adding raw potato and peas, Can also add the boiled potato and peas to make recipe faster.



Snake Gourd with Moong Dhall Poriyal

     This is the new recipe which was excavated by my mom during last weekend. Even i tasted it for the first time, it was really too yummy and goes very well with hot steamed rice. so, i tried this today for my lunch, the outcome was same as my mom's dish. Hipppeee !!! :)

INGREDIENTS
Snake gourd - 1/4 kg
Partially Boiled Moong Dhall - 1/4 cup
Chopped small Onion - 10 Nos.
Chopped Green chilly - 2 Nos.
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Turmeric Powder - Pinch
Mustard - 1 spoon
Oil - To fry
Salt - to taste
Grated coconut - 3 pieces

To Boil:
Boil the snake gourd by adding a pinch of turmeric powder, salt and keep aside

METHOD:
     Keep a pan, heat a spoon of oil. Add mustard, once it splutters up, add chopped onion, green chilly, curry leaf, corainder leaf saute the content for 5 mins along with a pinch of salt. Add boiled snake gourd, required salt and moong dhall and fry it by adding a spoon of oil on sides of the pan. Once it reached the crispy consistency, add grated coconut and saute it for 3 mins.

Note: This can also be tried with Beans

Potato Kurma

     As i said in Black Chick Pea / Kondai Kadalai Kuzhambu, this is another my home town's traditional dish for Breakfast or for Dinner. This can be served with Idly, Dosai and Poori. If it is tied-up with poori, I can say this, as a very heavy recipe which will fills up the stomach and unable to take the lunch in proper time. So, mostly will avoid this recipe to take up with Poori. U try it and let me know ur valuable feedback.

INGREDIENTS
Boiled Potato - 3 Nos
Chopped Onion - 1 No.
Green Chilly - 3 Nos.
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Corainder Powder - 1 Spoon
Mustard - 1 Spoon
Cinnamon - 2 Nos.
Cloves - 4 Nos.
Turmeric Powder - Pinch
Coconut - 5 or 6 pieces
Fried Gram / Odacha Kadalai / Pottu Kadalai - 1 spoon
Oil - To garnish
Salt - To taste

To Grind:
Coconut pieces with Fried gram with half a glass of water

METHOD:
     Keep a pan, heat a spoon of oil. Add mustard, once it splutters up, add cinnamon, cloves, slited green chillies, chopped onion, curry leaf, corainder leaf along with pinch of salt. Saute it for 5 mins. Add turmeric powder, corainder powder and grinded items. Pour required water along with required salt. Allow it to boil until the raw smell goes off. Before 5 mins to put off the flame, add the smashed boiled potato and serve hot.

February 14, 2011

Tomato Kurma I

This is the first recipe i learned when i was a cooking beginner. My dad loves me to prepare this dish during weekends. Reason is, so that i can learn to cook and the taste will be good when i prepare this dish. Guess, the second statement should be a Pseudo one, actually the truth behind is to make my mom free from morning tiffen :( Anyway friends, check out this and let me know whether the taste is good or not.

INGREDIENTS
Grinded Tomato - 2 Nos.
Chopped Onion - 1 No.
Green Chilly - 3 Nos.
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Corainder Powder - 1 Spoon
Mustard - 1 Spoon
Cinnamon - 2 Nos. (Optional)
Cloves - 4 Nos. (Optional)
Turmeric Powder - Pinch
Coconut - 5 or 6 pieces
Fried Gram / Odacha Kadalai / Pottu Kadalai - 1 spoon
Oil - To garnish
Salt - To taste

To Grind:
Coconut pieces with Fried gram with half a glass of water

METHOD:
     Keep a pan, heat a spoon of oil. Add mustard, once it splutters up, add cinnamon, cloves, slited green chillies, chopped onion, grinded tomato, curry leaf, corainder leaf saute it for 5 mins along with pinch of salt. Add turmeric powder, corainder powder and grinded items. Pour required water along with required salt. Allow it to boil until the raw smell goes off.

February 13, 2011

Black Chick Pea / Kondai Kadalai Kuzhambu

     For past 3 days was busy in my mom's place, bunked my office and enjoyed my mom's recipes :) After 3 days gap, planned to post a Gravy which is one of the special and traditional gravy in my home town. If we have any function in my home town by default, this is the main dish for Lunch. Actually this gravy can be done in three different methods. The method which i use to follow will be very quick and simple one and its feels very aromatic.


INGREDIENTS
Boiled Black Chick pea - 1 cup
Chopped Onion - 2 or 3 Nos.
Chopped Tomato - 2 Nos. (Small)
Cubed sized chopped Brinjal - 3 Nos.
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twig
Hing / Asafoetida - Pinch
Small Onion - 5 or 6 Nos.
Turmeric Powder - Pinch
Tamarind Syrup - 1/4 cup
Chilli powder - 2 spoons
Coconut Pieces - 6 Pieces
Fried Gram / Pottu Kadalai / Odacha Kadalai - 1 spoon
Mustard - 1 Spoon
Salt - To taste
Oil - To granish

To Grind:
Coconut pieces with Fried gram with half a glass of water

To Garnish:
Keep a fry pan, pour a spoon of oil, add mustard, curry leaf, corainder leaf, hing and Partially smahed small onions. Fry it and keep aside

METHOD:
     Keep a pan, pour oil. add a pinch of hing, add chopped onion, saute it for 5 mins by adding a pinch of salt. Then add chopped onion along with turmeric powder, chilly powder, salt and fry it nicely. Add cubed-sized chopped brinjal and mix finely with the onion and tomato mixture. Pour the grinded items, boiled chick pea and add a glass of water. Close the pan, allow brinjal to get boiled. Then add Tamarind syrup with the mixture, let it boil for 5 mins and then add the items mentioned in "To Garnish" section. If required, add a spoon of ghee.

February 10, 2011

Potato Masaal II

    This is another version of Potato Masaal which is my mom's recipe. This recipe goes very well with both Poori and especially with Dosai. Usually when she prepares Dosai, she'll keep the masaal inside the dosai and serve by rolling it (as serving in hotel) so, the look of the rolled Dosai will tempt us to have more numbers. :) Now we'll go to the preparation.

INGREDIENTS
Boiled and smashed Potato - 5 Nos.
Chopped Onion - 3 Nos.
Green chilly - 3 or 4 Nos.
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Finely Chopped Garlic - 5 Nos
Grinded Ginger - 1 inch
Besan Flour or Kadalai Maavu - 1 spoon (Optional)

METHOD:
     Keep a pan, pour oil. Add mustard, once it splutters up add curry leaf, corainder leaf, chopped garlic, ginger, green chillied and onion and saute it for 5 mins along with turmeric powder and pinch of salt. Then add smashed potatoes by adding a cup of water and required salt. Allow it to boil for 5 mins and put off the flame. If required can garnish the dish with coriander leaf.

Note: If dish becomes so watery, can add a spoon of Besan flour.

February 9, 2011

Potato Masaal - I

     I can name this recipe as a very aromatic Potato dish. U know, who will prepare this dish ?? Its my hubby's grand ma so, obviously the taste and smell will take away the home. Even the preparation way is so simple. Check out and try it at home to feel the aromatic smell :)

INGREDIENTS
Boiled and smashed Potato - 5 Nos.
Cloves - 4 Nos.
Cinnamon - 2 Nos.
Chopped Onion - 3 Nos.
Chopped Tomato - 2 Nos.
Chily powder - 2 spoons
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Finely Chopped Garlic - 5 Nos (Optional)

METHOD:
     Keep a pan, pour oil. Add mustard, once it splutters up add curry leaf, corainder leaf, cloves, cinnamon, chopped garlic, onion and tomatoes and saute it for 5 mins along with turmeric powder and pinch of salt. Then add smashed potatoes by adding a cup of water and required salt. Allow it to boil for 5 mins and put off the flame.

This dish goes very well with Poori.

Garlic Kuzhambu

     This is the simplest recipe which goes very well with hot steamed rice. When we prepare this recipe, the outcome content will always be very less, so we can prepare it either for lunch or for Dinner. In a single preparation, we can't keep this both for Lunch and Dinner. Eventhough if i try to prepare this recipe in large quantity, somewhat the original taste will get lacked. So, mostly will prepare this dish only during weekends so that i can prepare some tiffen items for dinner as i'll be at home during weekends.

INGREDIENTS
Garlic - 8 Cloves
Ginger - 1/2 inch
Onion - 2 Nos.
Tomato - 1 No.
Chilly Powder - 2 Spoons
Turmeric Powder - Pinch
Tamarind Syrup - 1/4 cup
Curry Leaf - 1 twig
Fried Gram - 1 or 2 Spoons
Coconut - 5 pieces

To Grind:
Garlic 4 Nos., Ginger, Curry Leaf and 1 Onion - Fry it and make it as a paste

METHOD:
     Keep a pan, pour oil. add 1 chopped onion, tomato, curry leaf and Garlic saute it until the raw smell goes off. Then pour the grinded items, allow it to boil and add Tamarind syrup, Turmeric powder and chilly powder along with required salt and water. Allow it to boil finely.

February 8, 2011

Oorundai or Vada or Pakoda Kuzhambu

     My first try of this recipe was unforgettable in my life time. As we need to prepare vada and curry seperately, the preparation of this gravy took hell lot of time. That too i tried this recipe when i was in 9th month of my pregnancy. I struggled a lot and even thought why i have choosen such a risky recipe which made me sooooooooo tired. But when i saw the outcome, it was toooooooooo yummy and more-over my hubby enjoyed this recipe which made me to be cherished. :) This is what i want :) I do have another version of this recipe which is bit "Hot and Sour", will try to post it ASAP.

FYI, Now if i prepare this dish, it takes very minimal time to end up. :)

INGREDIENTS
Round Shaped - Masala Vada - 8 Nos.
Cinnamon - 2 Nos.
Cloves - 4 Nos.
Coriander Leaf - 2 Twigs
Curry Leaf - 1 Twig
Coconut - 8 pieces
Ginger - 1"
Garlic - 7 Nos.
Fennel Seeds - 1 Spoon
Green Chilly - 4 Nos.
Chopped Onion - 3 or 4 Nos.
Oil - To garnish
Salt - To Taste

To Grind:
Ginger, Garlic, Green Chillies, Onion (2 Nos.) - Fry these and make it as a paste. Grind 8 pieces of coconut, mix with the previously grinded items and keep aside.

METHOD:
     Keep pan, pour 2 spoons of oil, add cinnamon, cloves, fennel seeds, 2 chopped onions and saute it for 5 mins by adding a pinch of salt. Pour the grinded items and allow it to boil for 5 mins and add required salt and water. Once the content gets boiled, add the prepared vadai balls, dip it for more than 15 mins.

Note: Can also add any type of pakoda, if u cant prepare Vadai.

February 7, 2011

Hot Pepper Curry

    As i said in my earlier post, Saturday has become my recipe-excavating day. So, check out my new recipe "Hot Pepper Curry"

INGREDIENTS
Pepper - 1 spoon
Cumin Seeds - 1 spoon
Chopped Onion - 1 No.
Curry Leaf - 1 Twig
Chilly powder - 1 Spoon
Turmeric powder - Pinch
Garlic - 1 Bulb
Fenugreek - 4 Nos.
Mustard - 1 spoon
Sesame Oil - 2 spoons
Salt - To Taste
Tamarind Syrup - 1 cup

To Roast and Grind:
Pepper, Cumin seeds, onion - Fry finely and grind it by adding half cup of water.

METHOD:
     Keep pan, pour sesame oil and add mustard. Once it splutters yp, add few cumin seeds, fenugreek, curry leaf and chopped onion, saute it for 5 mins. Then add grinded items, Turmeric powder, chilly powder and pinch of salt, allow it to boil until the pepper smell goes off. Then pour tamarind syrup and add a cup of water along with required salt. Allow it to boil nicely until it reaches thick consistency.

My Half-Century :)

    Wondering why i have kept this name ???
Its my 50th post, Wowieeeeeeee !!!!!!!!!!!!!!! I cant even imagine such a quickest reach in a very short span. Its all happened onyl because of ur ur valuable comments and ur support. When i was publishing my 25th post, my followers are just 5 ppl but not its reached to 22, Great is it ? :) Before when i was a blog beginner, i was just doing it for timepass but when i received 2 awards from u ppl, i was too scared cos i need to keep up those status throught out my blogging days. Lets, hope for the best. :)


In between the gaps of 25th and 50th, few happenings i would like to share are
    1. Got 2 awards, Lovely Blog and Stylish award from Reva and Ramya respectively
    2. Uploaded 2 photos of my recipes. Guess started to fulfill Reva's long time suggestion.
    3. Got so many blogger friends.
This is the great achievement in my life time :)

With this note, would like to Thank u all once again for ur co-operation :)

Aapam

     As my blog name implies, i can tell, saturday was my recipe excavating day :) As we tried Spicy Chicken Masala I also tried "Aapam" This is my hubby's favorite dish but didnt try this recipe so far, finally and successfully tried this dish in my new Aapam kadai. The outcome was very good except the first aapam.:D Its b'cos it got sticked in the pan, as it was the new one. What i did was, i just poured a half spoon of oil into the pan and made it to spread across. Even my kid liked it, i guess. Even now am thinking how much my hubby's intake count :D So, heres my another new tried recipe.

INGREDIENTS
For Aapam :
Par-Boiled rice or Idly Rice or Puzhungal Rice - 1 glass
Raw Rice or Pachai Arisi - 1 glass
Urad Dhall - 1/4 Glass
Fenugreek - 1 spoon
Baking Soda - Pinch
Coconut - 5 Pieces
Coconut Water - 1 or 2 Glasses
Salt - To taste

For Coconut Milk:
Coconut - 10 or 12 pieces
Sugar - To taste
Cardamon - 1 No.

METHOD:

For Aapam:
    Soak the above ingredients except soda, coconut and its water in water for more than 5 hours. Then grind the items along with coconut, salt by pouring coconut water and keep for a whole night to get fermented. Can add soda once u grinded or add it before preparing Aapam.

For Coconut Milk:
    Grind the coconut pieces in a mixer along with cardomon by adding half cup of water and filter the grinded coconut to extract the milk and add required sugar to taste.

Spicy Chicken Masala

     This is termed as my special post. Why b'cos 1. My third NV recipe 2. My 1st chicken recipe and 3. The most and best one is, my hubby played a very big role to do this recipe. Y he helped me suddenly ?? Its cos, usually i dont like Non-Veg items. Only after my pregnancy, i started having NVs and even now when i prepare such items, i'll make myself to eat it forcefully. Reason behind is of handling raw chicken pieces and the smell which comes out :( So he said, he'll help me out so that i can like the new dish atmost. Actually the preparation chart tells that 90% contribution is my hubby and 10% is myself. Better i can tell, this is completely prepared by my Hubby. :) Check out our new try.



INGREDIENTS
Chicken pieces - 1/2 Kg
Chopped Onion - 3 Nos.
Chopped Tomato - 2 Nos.
Green chilly - 1
Curry Leaf - 1 Twig
Ginger Garlic Paste - 2 Spoons
Turmeric Powder - Pinch
Salt - To taste
Oil - To fry

To Grind:
Coriander Seeds - 1 cup
Red Chilly - 7 Nos.
Pepper - 1 spoon
Cumin Seeds - 1 spoon
Cloves - 6 Nos.
Cinnamon - 2 Nos.
Cardomon - 1 or 2 Nos.
Coconut - 5 Pieces
Fry the above items (except coconut) without adding oil, until the raw smell goes. Taste and aroma of this recipe is fully based on the deep fry i.e needs to be fried more than 15 mins in simmer. Cool it and grind the items with coconut pieces by adding half a glass of water.

METHOD:
     Keep a pan, pour a spoon of oil, add chopped onion, curry leaf, ginger garlic paste and pinch of salt, saute it for 5 mins. Then add chopped tomato and turmeric powder, fry it for a while. Then add chicken pieces and mix with the fried items, pour a glass of water, allow it to cook for 5 mins. Than add grinded items, mix thoroughly with the chicken pieces, allow it to boil in simmer by closing with lid. Once boiled, put off the flame and garnish with chopped corainder leaves.

February 4, 2011

Bottle Gourd-Peanut Fry

     Today am not in a cheerful mood to post a recipe so i couldnt find anything to anectode on Bottle Gourd. Directly going to the preparation method :(

INGREDIENTS
Cube-sized Bottle Gourd - 1/4 Kg
Chopped Onion - 2 Nos.
Red Chilly Flakes - 4 Nos.
Roasted and Powdered Peanut - 5 spoons
Curry Leaf - 1 Twig
Smashed Garlic - 3 Cloves
Turmeric Powder - Pinch
Oil - To Garnish
Salt - To taste

METHOD:
     Keep a pan, pour a spoon of oil, add mustard. Once it splutters up, add chopped onion, smashed garlic, and curry leaf, saute it for 5 mins. Add bottle gourd pieces, add pinch of turmeric powder, chilly flakes and pinch of salt, allow to boil by pouring a hallf a glass of water by closing the pan. Once the bottle gourd gets boiled and water gets dried, add the peanut powder and saute it with bottle gourd and keep it in simmer for 5 mins and put off the flame.

Tomato Spicy Curry

     Its been long time since am trying to do this curry but dont know how to prepare this recipe and thought that it is very complicated dish. As a challenge to myself, yesterday night made a call to my mom and asked her the procedure. Phhhhhuuuuuuuuuu !!!! its so simple recipe and even i tried it today and the outcome was toooooooo good !!!



INGREDIENTS
Chopped Onion - 1
Chopped Tomato - 3
Coconut - 4 Pieces
Tamarind Syrup - 2 or 3 spoons (Optional)
Mustard - 1 spoon
Curry Leaf - 1 twig
Cloves - 4 Nos.
Cinnamon - 2"
Corainder Powder - 2 Spoons
Chilly Powder - 3 Spoons
Turmeric Powder - Pinch
Salt - To taste
Oil - To Garnish

To Grind:
    Coconut with 2 spoons of Coriander Powder

METHOD:
     Keep a pan, pour a spoon of oil, add mustard. Once it splutters up, add cloves, cinnamon, curry leaf, chopped onion and tomato, saute it finely until the tomatoes gets smashed well. Then add grinded mixture, turmeric powder, chilly powder and fry along with required salt and water. Add Tamarind syrup, only when there is less sourness. Then boil it to get-rid off raw smell.

February 3, 2011

Multi Dhall Curry

     This is another recipe of my Mother-in-law (MIL) which is good combi for Dosas and Idlies. Same as Coconut-Fried Gram Curry,preparation method of this is also very simple and easy. This is my most favorable recipe of my MIL preparation. When this is the side dish for breakfast, my 10 months old kid will finish off 1 1/2 idly very quickly. Instead of telling this as my favorite, i would like to tell this as my kid's favorite :)

INGREDIENTS
Bengal Gram - 3 spoons
Urad Dhall - 3 spoons
Coconut - 3 pieces
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Curry leaf - 1 twig
Chilly Powder - 2 spoons
Turmeric Powder - Pinch
Mustard - 1 Spoon
Salt - To taste
Oil - To Garnish

To Grind:
    Fry Bengal gram and Urad dhall in a spoon of oil. Allow it to cool and grind the fried items with 3 pieces of coconut.

METHOD:
     Keep a pan, pour a spoon of oil, add mustard. Once it splutters up, add curry leaf, chopped onion and tomato, saute it for 5 mins. Then add grinded mixture, turmeric powder, chilly powder and fry along with required salt and water. Boil it, to get-rid off raw smell.

February 2, 2011

Its Twin Awards !!!!

    Friends, Guess, this month should be an award month for me. Wondering y am telling, though i got only 1 award ? Its b'cos here's my twin award from Ramya. Really am very proud to be a Food blogger. Sometime, i have felt that i could affix some photos to my recipe, cos of time lack, i couldnt make it :( But still, u ppl r very interested to follow my recipes. No words to express my feeling. Only i can say is "Tons of Thanks" to my fellow-bloggers and especially Ramya to think of me.

Like to know what are those Twins awards. Here showcased for u

One lovely blog Award !                         Stylish Blogger Award !!


Now its ur time to award rolling :)

Rules for Rolling:
1. Share 7 Things About Yourself
2. Award 15 Recently Discovered Great Blogger
3. Contact The Bloggers and Inform Them of The Award
4. Thank the award-giver in ur post.

7 Things about me (What to say ?!?!, Will try )
1. Very Talkative.
2. Queen of Punctuality & Cleanliness. Awarded by my college mates but don't know how far its true.
3. Crazy to collect Mobile Ringtones and try with new recipes.
4. Love to watch cookery, reality and Discovery shows
5. Recently addicted to blogging
6. Short-tempered, love to help poor people.
7. Good fighter with Bus-conductor and Police.

Hey jollyyyy, successfully got some points to produce. Thank god :)

Actually my rules are to pass on both these awards to my 15 co-bloggers but planned to pass on only 'Stylish award' as i have recently (Feb 1) awarded "One Lovely blog award" to my friend. Excuse me Ramya :)

Here comes the 15 Nominees for Stylish Award:
    http://www.kaarasaaram.com/
    http://padmasrecipes.blogspot.com/
    http://kavithavin-kaivannam.blogspot.com/
    http://foodsiluv.blogspot.com/
    http://usmasala.blogspot.com/
    http://tastyappetite.blogspot.com/
    http://apsaraillam.blogspot.com/
    http://traditional-indian-cooking.blogspot.com
    http://www.vazhayila.com/
    http://kichencorner.blogspot.com/
    http://cookingwithdipika.blogspot.com/
    http://funwidfud.blogspot.com/
    http://satyamangala.blogspot.com/
    http://ammaandbaby.blogspot.com/
    http://kurinjikathambam.blogspot.com/

Coconut-Fried Gram Curry

     In the early morning when you come to my home, the default thing which u can see is me and my mother-in-law(MIL) will "Break our head" (?!?!) Sounds scary is it ?? :) Nothing to worry, its b'cos, we wont be pre-planned to prepare sidedish for morning breakfast :) As we got bored of usual chutnies, podi, Thokku etc today my MIL tried an instant yummy and simple recipe for today's breakfast. Check it out :)

INGREDIENTS
Coconut - 4 pieces
Fried Gram - 1 1/2 spoons
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Turmeric Powder - Pinch
Chily Powder - 1 spoon
Salt - To taste
Oil - To garnish

To Grind:
    Coconut with 1 1/2 spoons of fried grams.

METHOD:
     Keep a pan, pour a spoon of oil, add mustard. Once it splutters up, add curry leaf, coriander leaf, chopped onion and tomato, saute it for 5 mins. Then add grinded mixture, turmeric powder, chilly powder and fry along with required salt and water. Boil it, to get-rid off raw smell.

Really yummy and simple recipe isnt it ? :)

February 24, 2011

Vegetable Kurma

     I cant forget this incident when my brother got biiiigggggggggg bulb when he had this recipe eagerly which was prepared by my granny. She use to prepare all traditional tamilnadu recipes within half an hour, Such a wonderful cook she is. Once day, NOOOOOOOOOOOO, i should say a very good and fine day (cos my brother got bigggggggggggggg bulb), he asked my granny to prepare this recipe as she is a good expert. If my brother asked her for recipe, she use to prepare it immediately without minding her knee problem. So prepared this recipe with chappathi and my brother started to have this. He was in a big silence and had only 3 Nos. and went directly to the kitchen and started searching for Sugar. Wondering y he searched for Sugar ?? Cos the kurma was tooooooooooo kaaraaaaaaammmmmmmmmm, Ha ha ha, Funny ppl face funny things :D



INGREDIENTS
Vegetables - Beans, Carrot, Caoulitflower, Peas etc
Green chilly - 4 Nos.
Chopped Onion - 1 Nos.
Chopped Tomato - 1 No.
Corainder Leaf - 2 Twigs
Ginger Garlic Paste - 1 spoon
Turmeric Pwder - Pinch
Oil - To fry

To Roast and Grind:
Coconut pieces - 2 Nos.
Corainder Seeds - 1 spoon
Fried Gram - 1 spoon
Fennel Seeds - 1 spoon
Cinnamon - 1 i nch
Cloves - 4
Cardamon - 1 No.
Poppy Seeds - 1 spoon (Optional)

METHOD:
     Keep a cooker, pour 2 spoons of oil, add chopped onion, ginger garlic paste, corainder leaf and tomato, saute it for 5 mins. Then add vegetables, turmeric powder, grinded items and saute it for 5 mins along with the required salt. Then pour a glass of water, pressure it for 2 whistle. Now, serve hot for Chappathi

Chicken 65

     The most and crazy one among my favorite is "Chicken 65". The taste of this dish is fully depends upon the way u marinate it. Marinate procedure will take max of 15mins but frying part will drag our time. Not only the time and also the oil (I can hear ur mind voice) :D I am eagerly waiting to give this recipe to my kid , once after she completes her 1 year. Fine, lets go upon to the recipe.



INGREDIENTS
Small boneless chicken pieces - 1/4 kg
Red chilly powder - 1 1/2 spoon
Turmeric Powder - Pinch
Kitchen King Masala - 1 spoon
Curd - 2 spoons
Besan Flour - 2 spoons
Maida - 1 spoon
Corn flour - 2 spoons
Rice flour - 1 spoon (Optional)
Ginger Garlic Paste - 2 spoons
Salt - To taste
Oil - To deep fry

METHOD:
     Take a wide mouthened vessel, add all the ingredients in "INGREDIENTS" section except oil. Marinate it nearly for 1 hour. Keep a frying pan, instead of pouring much oil, add required spoons of oil and deep fry the marinated pieces. Soooooooo simple :)

February 23, 2011

Ivy Gourd Poriyal

     I can frankly say this is not my much favorite veggie. So, my procedure of intake is "Appadiyeee sapiduven" method. It taste same as "Cucumber". Known health benefits of Ivy gourd is, it can control diabetics, so pls suggest diabetic ppl to have this weekly once.


INGREDIENTS
Sliced Ivy Gourd - 1/4 kg
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Fennel Seeds - 1/2 Spoon
Turmeric Powder - Pinch
Chilly Powder - 1/2 spoon
Curry Leaf - 1 twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Salt - To taste
Oil - To fry

METHOD:
     Keep a frying pan, heat spoons of oil. Add mustard, once it splutters up, add fennel seeds, curry leaf, coriander leaf, chopped onion, chopped tomato and saute it for 5 mins. then add sliced ivy gourd, turmeric powder, chilly powder and required salt. Add a glass of water, allow to cook well and serve hot.

Note: Ivy gourd can also be pressured in cooker to make the work easier but the taste will be less compare to the above method.

Ridge Gourd Poriyal

     Ridge Gourd poriyal, instead of having it as a side dish or Poriyal, i love to take it with hot steamed rice. Usually i love all the dish in the combination of both salt and sweet and this recipe is the best example. When i read health benefits of ridge gourd in some curiosity i was like OMG !!! its has my favorite benefits, moreover its our favorite benefits (Slim and chik ppl, Excuse me) The line i read was "Being low in saturated fat and cholesterol, it is the ideal choice for anyone who wishes to lose some weight quickly." Lovely veggie is it ? Check out for more Health Benefits of ridge gourd



INGREDIENTS
Ridge Gourd - 1/4 kg
Chopped Onion - 2 Nos.
Urad Dhall - 1 spoon
Grated Coconut - 3 pieces
Turmeric Powder - Pinch
Chilly Powder - 1/2 spoon
Curry Leaf - 1 twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Salt - To taste
Oil - To fry

METHOD:
     Boil small cube-sized ridge gourd in a vessel along with turmeric powder, chilly powder, salt and little amount of water. Once it gets boiled, filter the excess water and keep aside. Keep a frying pan, heat spoons of oil. Add mustard, urad dhall, once the mustard splutters up adn urad dhall reaches golden brown color, add chopped onion, curry leaf and corainder leaf. Saute it for 5 mins, until the onion turns translucent. Then add boiled ridge gourd to the pan and mix finely with the fried items along with required salt. Saute it for 5 mins. Before putting off the flame, add grated coconut and mix with the mixture and serve hot.

Note: Instead of big onion, small onion gives more taste. More onions = More taste :)
    Sending this to Akila's Event - Dish name starts with R


February 22, 2011

Quick Keerai Masiyal

     KEERAI, its my all time favorite. If my mom prepares Keerai dish, i'll be more excited to clean off the rice :D Even will take some keerai in a bowl and will have it as snack during evening time. Guess, u ppl think that am a "Saapaatu Seetha", Wondering abt this new word ??!! Female version of Saapatu Raman. He he he :) From this, you can understand how much am fond of keerai. :) With this note, we will go to the recipe.



INGREDIENTS
Sirukeerai - 1 bunch
Boiled Toor Dhall - 1 cup
Chopped Tomato - 1 (Big)
Chopped Onion - 2 Nos.
Green chilly - 4 Nos.
Garlic Cloves - 8 Nos.
Tamarind - Small Lemon Sized
Salt - To taste

To Garnish:
Mustard - 1 spoon
Cumin Seeds - 1/2 spoon
Red Chilly - 2 Nos.
Oil - To fry

METHOD:
     Take a cooker, add all the ingredients mentioned in "Ingredients" section except Toor Dhall. Pressure it for 6 to 7 mins. Pour it a wide-mouthened vessel, add boiled toor dhall and the garnished items and smash the keerai and its ingredients finely. Soooooooooo Simple one :)

Elephant Yam / Karunai Kizhangu Deep Fry

     Its the best and every green combo with Simple Sambar II, Simple Sambar I and with Keerai Masiyal. My mom use to prepare this recipe mostly with Keerai Masaiya, as my brother is not much fond of this recipe, i'll be the Queen to ruin the dish. Will Enjoy this fry atmost with Keerai Masiyal, as i love Keerai always.



INGREDIENTS
Thick sliced Elephant Yam / Karunai Kizhangu - 1/4 kg
Turmeric Powder - Pinch
Chilly Powder - 1 spoon
Kitchen King Masala - Pinch (Optional)
Salt - To Taste
Oil - To Fry



METHOD:
     Keep a thick bottomed pan. Heat 4 or 5 spoons of oil. Add the sliced elephant yam, and mix gently with the oil. Add Turmeric powder, chilly powder, kitchen king masala powder and required salt. Saute it for nearly 30 mins in simmer, until it reaches crispy consistency. (Inbetween add a spoon of oil along the sides of pan)

February 21, 2011

Bread Onion Egg Toast

     On sundays, we usually get up only by 8 a.m in the morning. So, to make my breakfast recipe as simple and quicker one, yesterday planned to make this recipe which can be prepared within 30 mins and it was long time since i prepared this. For the first time, i gave this recipe to my lil kid, OMG !! Wat a surprise, she had nearly 2 slices of bread with egg. I was too happy that my kid didnt trouble me to have her breakfast. So, am going to have a nick name as "My Kid's Favorite Toast"

INGREDIENTS
Small Bread Loaf - 1
Egg - 4 Nos.
Pepper Powder - 1 spoon
Chopped Onion - 2 Nos.
Kitchen King Masala - Pinch
Salt - To taste
Oil - To toast

METHOD:
     Heat a pan by pouring a spoon of oil, Take a bowl, break the eggs and beat it along with pepper powder, salt and kitchen king masala. Then add chopped Onions. Take a slice of bread, dip in the egg content and place it in the pan. Pour half a spoon of oil along sides to toast it (Make sure you are toasting along with Onions). Usually Egg with bread itself a great combo, when it combines with Onion, it will add more taste and toast will be more tasty and crispy.

Simple Sambar II

     This Sambar is also as simple as Simple Sambar I . None of the items needs to be fried except for Garnishing. All we need to do is to pressure all the ingredients in cooker. Yesterday, this was my recipe along with "Elephant Yam/Karunai Kizhangu Roast". We have tasted this recipes with hot steemed rice, its was like "Hmmmmmmm.. Yummy OOOO Yummy" Usually my hubby will have Rasam rice beforing ending up his lunch session but yesterday, due to the Yummy OOOO Yummy taste, he ignored the rasam and had this sambar for the whole rice. :)



INGREDIENTS
Toor Dhall - 1 cup
Chopped Carrot - 1 Nos.
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Chilly Powder - 2 spoons
Turmeric Powder - Pinch
Salt - To taste
Hing/Asafoetida - Pinch
Tamarind Syrup - 1/4 cup

To Garnish:
Ghee - 1 spoon
Mustard - 1 spoon
Oil - To fry
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Smashed Garlic - 5 Nos.

METHOD:
     Keep a cooker, add all the items mentioned in "Ingredients" section except Tamarind Syrup. Add required salt and pressure it for 10 mins. Then open the lid, add the tamarind Syrup and add the fry the items in "To Garnish" section and pour it in the cooker. Allow the cooker content for 5 mins, until the raw smell of tamarind syrup goes off. Put off the flame. So simple is it ? :)

February 17, 2011

Carrot Beans Veggie with Moong Dhall

     If i got bored with the usual poriyal preparation. Will always go for this recipe. It is the simplest and easiest preparation. Moreover i can say this as the "Tamilnadu Traditional" poriyal. If u ppl attend any of the tamilian marriage in tamilnadu, this will be the default poriyal. So lets take a lookup.



INGREDIENTS
Chopped Carrot - 2 Nos.
Chopped Beans - 7 or 8 Nos.
Chopped Onion - 2 Nos. or Small Onion - 5 or 6 Nos.
Half Boiled Moong Dhall - 2 spoons (Optional)
Green chilly - 1 No.
Red Chilly - 2 Nos.
Grated Coconut - 2 pieces
Curry Leaf - 1 Twig
Mustard - 1 spoon
Urad Dhall - 1 spoon
Oil - to fry
Salt - to taste.

METHOD:
     Keep a pan, heat a spoon of oil. Add mustard, once it splutters up, add onion, chillies, curry leaf and saute it for 5 mins along with pinch of oil. Then add chopped carrot and beans, pour a glass of water. Allow it to boil in simmer for 8 or 10 mins. Once the veggies gets boiled, add half baked moong dhall and required salt, allow the excess water to get evaporated in simmer. Then add grated coconut and saute it for 5 mins. Put off the flame.

Note: Can also try this using cabbage with Carrot or Cabbage with beans or using all the three. Posted image is without Moong Dhall

Vegetable Roll

     This is my unforgettable dish which will never ever go off from my memory. Its my college days, we stayed in a gated community, where i have 2 gal friends who are younger than me. During our weekends, specially during evening time, we 3 use to try some dishes by referring some cookery column in tamil magazine. Likewise, we have planned to try this recipe for a saturday but suddenly we got a big fight and no1 took a step to proceed with this dish. Without talking to them, i got bored and thought of tring this recipe alone. I was bit scared to take over, as it is bit complicated during my beginner stage and my mom will scold me for sure, when this goes wrong :( With this fear, started to prepare the dish which took long time to complete. When i tasted, i was like "Haaaaaaaapppppppppaaaaaaaaa" recipe came out very well, i was in a complete bilsh and my mom appreciate me and this dish made those 2 gals to talk with me and we 3 enjoyed atmost :)

INGREDIENTS
Vegetable stuff - Prepare this same as Potato Podimass using boiled Carrot, Beans, Cauliflower ,Beetroot, Potato, Green Peas etc.
Use Maida flour to prepare outer coat.
Oil - To fry

METHOD:
     Take the kneaded maida flour in a small round shape as we take it to prepare poori. Make the vegetable stuff as a small round balls. Press the maida balls in an oval shape and place the vegetable balls in the centre and cover the stuffed vegetables. Final shape should be in oval shape. Keep a pan, heat the required oil. Then add the vegetable roll into the oil and allow it to deep fry and place it in tissue paper to absorb the excess oil. Serve the snack with some sauce.

February 15, 2011

Inji or Ginger Chutney

     Ginger Chutney, most of the ppl, will hate this word :) But this is my favorite one. I use to prepare this simple and easiest recipe for hot steamed rice and it taste yummy. Try this and let me know ur feedback.
Iam posting this to participate in "Healing Food" event hosted by Sara's Corner and started by Siri



INGREDIENTS:
Ginger - 2" or 3"
Coriander Seeds - 1 spoon
Green or Red chilly - 2 Nos
Coconut - 3 pieces
Tamarind - Few
Urud Dhall - 1 spoon
Oil and Salt to taste

METHOD:
Keep a pan fry all the item in Ingredients except coconut, Tamarind and salt. Allow it to cool for 10 mins. Then grind the fried item with Coconut, Tamarind and Salt. Delicious Ginger Chutney is ready. This is very tasty when mixed-up with white rice and side dish for Rasam rice.


Potato Peas Fry

     Today when i opened the blog, i found a recipe called "Inji puli" reposted by Soumya's kitchen for an event hosted by Sara's Corner and started by Siri So just to participate in the event, searched my post list for ginger and garlic, i couldnt find any :( hence posting this recipe for u ppl. Mainthing is, this is my first post, posting alog with the pic of my recipe. (Prev. i use to affix the pic after a week time)


INGREDIENTS
Cube-sized potato - 4 Nos.
Green Peas - 1 cup
Chopped Onion - 2 Nos.
chopped Tomato - 1 No.
Ginger - Half inch
Garlic - 6 Nos.
Fennel Seeds - 1/2 spoon
Cinnamon - 1 (Optional)
Cloves - 4 Nos. (Optional)
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1 Spoon
Turmeric Powder - Pinch
Chilly Powder - 1 spoon
Kitchen King Masala - Pinch (Optional)
Oil - To garnish
Salt - To taste

METHOD
    Keep a frying pan. Heat a spoon of oil, add mustard. Once it splutters up, add cinnamon, cloves, fennel seeds, cury leaf, corainder leaf, chopped onion, ginger garlic paste and saute it for 5 mins along with pinch of salt. Once the onion becomes translucent, add onion, fry until it gets smashed off. Then add chilly powder, turmeric powder, kitchen king masala, saute it till the the raw smell of the powder goes off. Then add potato and peas. Mix it well with the fried items and add a glass of water along with required salt. Close the pan, allow it to boil in simmer and put off the flame once the potato and peas gets boiled. Garnish with corainder leaf.

This is yummy combo with chapathi, sambar, tamarind rice, curd rice and many :)

Note: Instead of adding raw potato and peas, Can also add the boiled potato and peas to make recipe faster.



Snake Gourd with Moong Dhall Poriyal

     This is the new recipe which was excavated by my mom during last weekend. Even i tasted it for the first time, it was really too yummy and goes very well with hot steamed rice. so, i tried this today for my lunch, the outcome was same as my mom's dish. Hipppeee !!! :)

INGREDIENTS
Snake gourd - 1/4 kg
Partially Boiled Moong Dhall - 1/4 cup
Chopped small Onion - 10 Nos.
Chopped Green chilly - 2 Nos.
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Turmeric Powder - Pinch
Mustard - 1 spoon
Oil - To fry
Salt - to taste
Grated coconut - 3 pieces

To Boil:
Boil the snake gourd by adding a pinch of turmeric powder, salt and keep aside

METHOD:
     Keep a pan, heat a spoon of oil. Add mustard, once it splutters up, add chopped onion, green chilly, curry leaf, corainder leaf saute the content for 5 mins along with a pinch of salt. Add boiled snake gourd, required salt and moong dhall and fry it by adding a spoon of oil on sides of the pan. Once it reached the crispy consistency, add grated coconut and saute it for 3 mins.

Note: This can also be tried with Beans

Potato Kurma

     As i said in Black Chick Pea / Kondai Kadalai Kuzhambu, this is another my home town's traditional dish for Breakfast or for Dinner. This can be served with Idly, Dosai and Poori. If it is tied-up with poori, I can say this, as a very heavy recipe which will fills up the stomach and unable to take the lunch in proper time. So, mostly will avoid this recipe to take up with Poori. U try it and let me know ur valuable feedback.

INGREDIENTS
Boiled Potato - 3 Nos
Chopped Onion - 1 No.
Green Chilly - 3 Nos.
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Corainder Powder - 1 Spoon
Mustard - 1 Spoon
Cinnamon - 2 Nos.
Cloves - 4 Nos.
Turmeric Powder - Pinch
Coconut - 5 or 6 pieces
Fried Gram / Odacha Kadalai / Pottu Kadalai - 1 spoon
Oil - To garnish
Salt - To taste

To Grind:
Coconut pieces with Fried gram with half a glass of water

METHOD:
     Keep a pan, heat a spoon of oil. Add mustard, once it splutters up, add cinnamon, cloves, slited green chillies, chopped onion, curry leaf, corainder leaf along with pinch of salt. Saute it for 5 mins. Add turmeric powder, corainder powder and grinded items. Pour required water along with required salt. Allow it to boil until the raw smell goes off. Before 5 mins to put off the flame, add the smashed boiled potato and serve hot.

February 14, 2011

Tomato Kurma I

This is the first recipe i learned when i was a cooking beginner. My dad loves me to prepare this dish during weekends. Reason is, so that i can learn to cook and the taste will be good when i prepare this dish. Guess, the second statement should be a Pseudo one, actually the truth behind is to make my mom free from morning tiffen :( Anyway friends, check out this and let me know whether the taste is good or not.

INGREDIENTS
Grinded Tomato - 2 Nos.
Chopped Onion - 1 No.
Green Chilly - 3 Nos.
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Corainder Powder - 1 Spoon
Mustard - 1 Spoon
Cinnamon - 2 Nos. (Optional)
Cloves - 4 Nos. (Optional)
Turmeric Powder - Pinch
Coconut - 5 or 6 pieces
Fried Gram / Odacha Kadalai / Pottu Kadalai - 1 spoon
Oil - To garnish
Salt - To taste

To Grind:
Coconut pieces with Fried gram with half a glass of water

METHOD:
     Keep a pan, heat a spoon of oil. Add mustard, once it splutters up, add cinnamon, cloves, slited green chillies, chopped onion, grinded tomato, curry leaf, corainder leaf saute it for 5 mins along with pinch of salt. Add turmeric powder, corainder powder and grinded items. Pour required water along with required salt. Allow it to boil until the raw smell goes off.

February 13, 2011

Black Chick Pea / Kondai Kadalai Kuzhambu

     For past 3 days was busy in my mom's place, bunked my office and enjoyed my mom's recipes :) After 3 days gap, planned to post a Gravy which is one of the special and traditional gravy in my home town. If we have any function in my home town by default, this is the main dish for Lunch. Actually this gravy can be done in three different methods. The method which i use to follow will be very quick and simple one and its feels very aromatic.


INGREDIENTS
Boiled Black Chick pea - 1 cup
Chopped Onion - 2 or 3 Nos.
Chopped Tomato - 2 Nos. (Small)
Cubed sized chopped Brinjal - 3 Nos.
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twig
Hing / Asafoetida - Pinch
Small Onion - 5 or 6 Nos.
Turmeric Powder - Pinch
Tamarind Syrup - 1/4 cup
Chilli powder - 2 spoons
Coconut Pieces - 6 Pieces
Fried Gram / Pottu Kadalai / Odacha Kadalai - 1 spoon
Mustard - 1 Spoon
Salt - To taste
Oil - To granish

To Grind:
Coconut pieces with Fried gram with half a glass of water

To Garnish:
Keep a fry pan, pour a spoon of oil, add mustard, curry leaf, corainder leaf, hing and Partially smahed small onions. Fry it and keep aside

METHOD:
     Keep a pan, pour oil. add a pinch of hing, add chopped onion, saute it for 5 mins by adding a pinch of salt. Then add chopped onion along with turmeric powder, chilly powder, salt and fry it nicely. Add cubed-sized chopped brinjal and mix finely with the onion and tomato mixture. Pour the grinded items, boiled chick pea and add a glass of water. Close the pan, allow brinjal to get boiled. Then add Tamarind syrup with the mixture, let it boil for 5 mins and then add the items mentioned in "To Garnish" section. If required, add a spoon of ghee.

February 10, 2011

Potato Masaal II

    This is another version of Potato Masaal which is my mom's recipe. This recipe goes very well with both Poori and especially with Dosai. Usually when she prepares Dosai, she'll keep the masaal inside the dosai and serve by rolling it (as serving in hotel) so, the look of the rolled Dosai will tempt us to have more numbers. :) Now we'll go to the preparation.

INGREDIENTS
Boiled and smashed Potato - 5 Nos.
Chopped Onion - 3 Nos.
Green chilly - 3 or 4 Nos.
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Finely Chopped Garlic - 5 Nos
Grinded Ginger - 1 inch
Besan Flour or Kadalai Maavu - 1 spoon (Optional)

METHOD:
     Keep a pan, pour oil. Add mustard, once it splutters up add curry leaf, corainder leaf, chopped garlic, ginger, green chillied and onion and saute it for 5 mins along with turmeric powder and pinch of salt. Then add smashed potatoes by adding a cup of water and required salt. Allow it to boil for 5 mins and put off the flame. If required can garnish the dish with coriander leaf.

Note: If dish becomes so watery, can add a spoon of Besan flour.

February 9, 2011

Potato Masaal - I

     I can name this recipe as a very aromatic Potato dish. U know, who will prepare this dish ?? Its my hubby's grand ma so, obviously the taste and smell will take away the home. Even the preparation way is so simple. Check out and try it at home to feel the aromatic smell :)

INGREDIENTS
Boiled and smashed Potato - 5 Nos.
Cloves - 4 Nos.
Cinnamon - 2 Nos.
Chopped Onion - 3 Nos.
Chopped Tomato - 2 Nos.
Chily powder - 2 spoons
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Finely Chopped Garlic - 5 Nos (Optional)

METHOD:
     Keep a pan, pour oil. Add mustard, once it splutters up add curry leaf, corainder leaf, cloves, cinnamon, chopped garlic, onion and tomatoes and saute it for 5 mins along with turmeric powder and pinch of salt. Then add smashed potatoes by adding a cup of water and required salt. Allow it to boil for 5 mins and put off the flame.

This dish goes very well with Poori.

Garlic Kuzhambu

     This is the simplest recipe which goes very well with hot steamed rice. When we prepare this recipe, the outcome content will always be very less, so we can prepare it either for lunch or for Dinner. In a single preparation, we can't keep this both for Lunch and Dinner. Eventhough if i try to prepare this recipe in large quantity, somewhat the original taste will get lacked. So, mostly will prepare this dish only during weekends so that i can prepare some tiffen items for dinner as i'll be at home during weekends.

INGREDIENTS
Garlic - 8 Cloves
Ginger - 1/2 inch
Onion - 2 Nos.
Tomato - 1 No.
Chilly Powder - 2 Spoons
Turmeric Powder - Pinch
Tamarind Syrup - 1/4 cup
Curry Leaf - 1 twig
Fried Gram - 1 or 2 Spoons
Coconut - 5 pieces

To Grind:
Garlic 4 Nos., Ginger, Curry Leaf and 1 Onion - Fry it and make it as a paste

METHOD:
     Keep a pan, pour oil. add 1 chopped onion, tomato, curry leaf and Garlic saute it until the raw smell goes off. Then pour the grinded items, allow it to boil and add Tamarind syrup, Turmeric powder and chilly powder along with required salt and water. Allow it to boil finely.

February 8, 2011

Oorundai or Vada or Pakoda Kuzhambu

     My first try of this recipe was unforgettable in my life time. As we need to prepare vada and curry seperately, the preparation of this gravy took hell lot of time. That too i tried this recipe when i was in 9th month of my pregnancy. I struggled a lot and even thought why i have choosen such a risky recipe which made me sooooooooo tired. But when i saw the outcome, it was toooooooooo yummy and more-over my hubby enjoyed this recipe which made me to be cherished. :) This is what i want :) I do have another version of this recipe which is bit "Hot and Sour", will try to post it ASAP.

FYI, Now if i prepare this dish, it takes very minimal time to end up. :)

INGREDIENTS
Round Shaped - Masala Vada - 8 Nos.
Cinnamon - 2 Nos.
Cloves - 4 Nos.
Coriander Leaf - 2 Twigs
Curry Leaf - 1 Twig
Coconut - 8 pieces
Ginger - 1"
Garlic - 7 Nos.
Fennel Seeds - 1 Spoon
Green Chilly - 4 Nos.
Chopped Onion - 3 or 4 Nos.
Oil - To garnish
Salt - To Taste

To Grind:
Ginger, Garlic, Green Chillies, Onion (2 Nos.) - Fry these and make it as a paste. Grind 8 pieces of coconut, mix with the previously grinded items and keep aside.

METHOD:
     Keep pan, pour 2 spoons of oil, add cinnamon, cloves, fennel seeds, 2 chopped onions and saute it for 5 mins by adding a pinch of salt. Pour the grinded items and allow it to boil for 5 mins and add required salt and water. Once the content gets boiled, add the prepared vadai balls, dip it for more than 15 mins.

Note: Can also add any type of pakoda, if u cant prepare Vadai.

February 7, 2011

Hot Pepper Curry

    As i said in my earlier post, Saturday has become my recipe-excavating day. So, check out my new recipe "Hot Pepper Curry"

INGREDIENTS
Pepper - 1 spoon
Cumin Seeds - 1 spoon
Chopped Onion - 1 No.
Curry Leaf - 1 Twig
Chilly powder - 1 Spoon
Turmeric powder - Pinch
Garlic - 1 Bulb
Fenugreek - 4 Nos.
Mustard - 1 spoon
Sesame Oil - 2 spoons
Salt - To Taste
Tamarind Syrup - 1 cup

To Roast and Grind:
Pepper, Cumin seeds, onion - Fry finely and grind it by adding half cup of water.

METHOD:
     Keep pan, pour sesame oil and add mustard. Once it splutters yp, add few cumin seeds, fenugreek, curry leaf and chopped onion, saute it for 5 mins. Then add grinded items, Turmeric powder, chilly powder and pinch of salt, allow it to boil until the pepper smell goes off. Then pour tamarind syrup and add a cup of water along with required salt. Allow it to boil nicely until it reaches thick consistency.

My Half-Century :)

    Wondering why i have kept this name ???
Its my 50th post, Wowieeeeeeee !!!!!!!!!!!!!!! I cant even imagine such a quickest reach in a very short span. Its all happened onyl because of ur ur valuable comments and ur support. When i was publishing my 25th post, my followers are just 5 ppl but not its reached to 22, Great is it ? :) Before when i was a blog beginner, i was just doing it for timepass but when i received 2 awards from u ppl, i was too scared cos i need to keep up those status throught out my blogging days. Lets, hope for the best. :)


In between the gaps of 25th and 50th, few happenings i would like to share are
    1. Got 2 awards, Lovely Blog and Stylish award from Reva and Ramya respectively
    2. Uploaded 2 photos of my recipes. Guess started to fulfill Reva's long time suggestion.
    3. Got so many blogger friends.
This is the great achievement in my life time :)

With this note, would like to Thank u all once again for ur co-operation :)

Aapam

     As my blog name implies, i can tell, saturday was my recipe excavating day :) As we tried Spicy Chicken Masala I also tried "Aapam" This is my hubby's favorite dish but didnt try this recipe so far, finally and successfully tried this dish in my new Aapam kadai. The outcome was very good except the first aapam.:D Its b'cos it got sticked in the pan, as it was the new one. What i did was, i just poured a half spoon of oil into the pan and made it to spread across. Even my kid liked it, i guess. Even now am thinking how much my hubby's intake count :D So, heres my another new tried recipe.

INGREDIENTS
For Aapam :
Par-Boiled rice or Idly Rice or Puzhungal Rice - 1 glass
Raw Rice or Pachai Arisi - 1 glass
Urad Dhall - 1/4 Glass
Fenugreek - 1 spoon
Baking Soda - Pinch
Coconut - 5 Pieces
Coconut Water - 1 or 2 Glasses
Salt - To taste

For Coconut Milk:
Coconut - 10 or 12 pieces
Sugar - To taste
Cardamon - 1 No.

METHOD:

For Aapam:
    Soak the above ingredients except soda, coconut and its water in water for more than 5 hours. Then grind the items along with coconut, salt by pouring coconut water and keep for a whole night to get fermented. Can add soda once u grinded or add it before preparing Aapam.

For Coconut Milk:
    Grind the coconut pieces in a mixer along with cardomon by adding half cup of water and filter the grinded coconut to extract the milk and add required sugar to taste.

Spicy Chicken Masala

     This is termed as my special post. Why b'cos 1. My third NV recipe 2. My 1st chicken recipe and 3. The most and best one is, my hubby played a very big role to do this recipe. Y he helped me suddenly ?? Its cos, usually i dont like Non-Veg items. Only after my pregnancy, i started having NVs and even now when i prepare such items, i'll make myself to eat it forcefully. Reason behind is of handling raw chicken pieces and the smell which comes out :( So he said, he'll help me out so that i can like the new dish atmost. Actually the preparation chart tells that 90% contribution is my hubby and 10% is myself. Better i can tell, this is completely prepared by my Hubby. :) Check out our new try.



INGREDIENTS
Chicken pieces - 1/2 Kg
Chopped Onion - 3 Nos.
Chopped Tomato - 2 Nos.
Green chilly - 1
Curry Leaf - 1 Twig
Ginger Garlic Paste - 2 Spoons
Turmeric Powder - Pinch
Salt - To taste
Oil - To fry

To Grind:
Coriander Seeds - 1 cup
Red Chilly - 7 Nos.
Pepper - 1 spoon
Cumin Seeds - 1 spoon
Cloves - 6 Nos.
Cinnamon - 2 Nos.
Cardomon - 1 or 2 Nos.
Coconut - 5 Pieces
Fry the above items (except coconut) without adding oil, until the raw smell goes. Taste and aroma of this recipe is fully based on the deep fry i.e needs to be fried more than 15 mins in simmer. Cool it and grind the items with coconut pieces by adding half a glass of water.

METHOD:
     Keep a pan, pour a spoon of oil, add chopped onion, curry leaf, ginger garlic paste and pinch of salt, saute it for 5 mins. Then add chopped tomato and turmeric powder, fry it for a while. Then add chicken pieces and mix with the fried items, pour a glass of water, allow it to cook for 5 mins. Than add grinded items, mix thoroughly with the chicken pieces, allow it to boil in simmer by closing with lid. Once boiled, put off the flame and garnish with chopped corainder leaves.

February 4, 2011

Bottle Gourd-Peanut Fry

     Today am not in a cheerful mood to post a recipe so i couldnt find anything to anectode on Bottle Gourd. Directly going to the preparation method :(

INGREDIENTS
Cube-sized Bottle Gourd - 1/4 Kg
Chopped Onion - 2 Nos.
Red Chilly Flakes - 4 Nos.
Roasted and Powdered Peanut - 5 spoons
Curry Leaf - 1 Twig
Smashed Garlic - 3 Cloves
Turmeric Powder - Pinch
Oil - To Garnish
Salt - To taste

METHOD:
     Keep a pan, pour a spoon of oil, add mustard. Once it splutters up, add chopped onion, smashed garlic, and curry leaf, saute it for 5 mins. Add bottle gourd pieces, add pinch of turmeric powder, chilly flakes and pinch of salt, allow to boil by pouring a hallf a glass of water by closing the pan. Once the bottle gourd gets boiled and water gets dried, add the peanut powder and saute it with bottle gourd and keep it in simmer for 5 mins and put off the flame.

Tomato Spicy Curry

     Its been long time since am trying to do this curry but dont know how to prepare this recipe and thought that it is very complicated dish. As a challenge to myself, yesterday night made a call to my mom and asked her the procedure. Phhhhhuuuuuuuuuu !!!! its so simple recipe and even i tried it today and the outcome was toooooooo good !!!



INGREDIENTS
Chopped Onion - 1
Chopped Tomato - 3
Coconut - 4 Pieces
Tamarind Syrup - 2 or 3 spoons (Optional)
Mustard - 1 spoon
Curry Leaf - 1 twig
Cloves - 4 Nos.
Cinnamon - 2"
Corainder Powder - 2 Spoons
Chilly Powder - 3 Spoons
Turmeric Powder - Pinch
Salt - To taste
Oil - To Garnish

To Grind:
    Coconut with 2 spoons of Coriander Powder

METHOD:
     Keep a pan, pour a spoon of oil, add mustard. Once it splutters up, add cloves, cinnamon, curry leaf, chopped onion and tomato, saute it finely until the tomatoes gets smashed well. Then add grinded mixture, turmeric powder, chilly powder and fry along with required salt and water. Add Tamarind syrup, only when there is less sourness. Then boil it to get-rid off raw smell.

February 3, 2011

Multi Dhall Curry

     This is another recipe of my Mother-in-law (MIL) which is good combi for Dosas and Idlies. Same as Coconut-Fried Gram Curry,preparation method of this is also very simple and easy. This is my most favorable recipe of my MIL preparation. When this is the side dish for breakfast, my 10 months old kid will finish off 1 1/2 idly very quickly. Instead of telling this as my favorite, i would like to tell this as my kid's favorite :)

INGREDIENTS
Bengal Gram - 3 spoons
Urad Dhall - 3 spoons
Coconut - 3 pieces
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Curry leaf - 1 twig
Chilly Powder - 2 spoons
Turmeric Powder - Pinch
Mustard - 1 Spoon
Salt - To taste
Oil - To Garnish

To Grind:
    Fry Bengal gram and Urad dhall in a spoon of oil. Allow it to cool and grind the fried items with 3 pieces of coconut.

METHOD:
     Keep a pan, pour a spoon of oil, add mustard. Once it splutters up, add curry leaf, chopped onion and tomato, saute it for 5 mins. Then add grinded mixture, turmeric powder, chilly powder and fry along with required salt and water. Boil it, to get-rid off raw smell.

February 2, 2011

Its Twin Awards !!!!

    Friends, Guess, this month should be an award month for me. Wondering y am telling, though i got only 1 award ? Its b'cos here's my twin award from Ramya. Really am very proud to be a Food blogger. Sometime, i have felt that i could affix some photos to my recipe, cos of time lack, i couldnt make it :( But still, u ppl r very interested to follow my recipes. No words to express my feeling. Only i can say is "Tons of Thanks" to my fellow-bloggers and especially Ramya to think of me.

Like to know what are those Twins awards. Here showcased for u

One lovely blog Award !                         Stylish Blogger Award !!


Now its ur time to award rolling :)

Rules for Rolling:
1. Share 7 Things About Yourself
2. Award 15 Recently Discovered Great Blogger
3. Contact The Bloggers and Inform Them of The Award
4. Thank the award-giver in ur post.

7 Things about me (What to say ?!?!, Will try )
1. Very Talkative.
2. Queen of Punctuality & Cleanliness. Awarded by my college mates but don't know how far its true.
3. Crazy to collect Mobile Ringtones and try with new recipes.
4. Love to watch cookery, reality and Discovery shows
5. Recently addicted to blogging
6. Short-tempered, love to help poor people.
7. Good fighter with Bus-conductor and Police.

Hey jollyyyy, successfully got some points to produce. Thank god :)

Actually my rules are to pass on both these awards to my 15 co-bloggers but planned to pass on only 'Stylish award' as i have recently (Feb 1) awarded "One Lovely blog award" to my friend. Excuse me Ramya :)

Here comes the 15 Nominees for Stylish Award:
    http://www.kaarasaaram.com/
    http://padmasrecipes.blogspot.com/
    http://kavithavin-kaivannam.blogspot.com/
    http://foodsiluv.blogspot.com/
    http://usmasala.blogspot.com/
    http://tastyappetite.blogspot.com/
    http://apsaraillam.blogspot.com/
    http://traditional-indian-cooking.blogspot.com
    http://www.vazhayila.com/
    http://kichencorner.blogspot.com/
    http://cookingwithdipika.blogspot.com/
    http://funwidfud.blogspot.com/
    http://satyamangala.blogspot.com/
    http://ammaandbaby.blogspot.com/
    http://kurinjikathambam.blogspot.com/

Coconut-Fried Gram Curry

     In the early morning when you come to my home, the default thing which u can see is me and my mother-in-law(MIL) will "Break our head" (?!?!) Sounds scary is it ?? :) Nothing to worry, its b'cos, we wont be pre-planned to prepare sidedish for morning breakfast :) As we got bored of usual chutnies, podi, Thokku etc today my MIL tried an instant yummy and simple recipe for today's breakfast. Check it out :)

INGREDIENTS
Coconut - 4 pieces
Fried Gram - 1 1/2 spoons
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Turmeric Powder - Pinch
Chily Powder - 1 spoon
Salt - To taste
Oil - To garnish

To Grind:
    Coconut with 1 1/2 spoons of fried grams.

METHOD:
     Keep a pan, pour a spoon of oil, add mustard. Once it splutters up, add curry leaf, coriander leaf, chopped onion and tomato, saute it for 5 mins. Then add grinded mixture, turmeric powder, chilly powder and fry along with required salt and water. Boil it, to get-rid off raw smell.

Really yummy and simple recipe isnt it ? :)