December 28, 2012

Chicken Soup

     Before my marriage during all Sundays, my mom use to prepare this Chicken Soup and serves us without fail. Eventhough its a simple process, i don't feel or i can say, i never tried preparing this soup after my marriage. One day, just thought of preparing it blindly without knowingly the method. Just added all the ingredients whichever flashed in-front of my eyes :P I am sure, the outcome will not be much bad but still with some fear on my face, i served it to my hubby without tasting it. To my surprise, i got a comment that, "The taste was good and he told me to prepare it on every sunday". What-else you need !!!??? :)


ALL YOU NEED:
Chicken 1/4 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Ginger Garlic Paste 1 spoon
Chilly Powder 1 spoon
Turmeric Powder Pinch
Coriander Leaf 1 Twig
Corn Flour 1 spoon
Cinnamon 1/2 inch
Egg Poriyal 2 spoon
Fennel Seed 1 spoon
Cloves 4 Nos.
Salt To Taste
Oil 1 Spoon

METHOD:

     Take a pressure cooker, Heat a spoon of oil, add chopped onion, cinnamon, cloves, fennel seeds and pinch of salt, saute it until raw smell of onion goes off. Now add tomato, ginger garlic paste. Saute it well. Add cleaned chicken, turmeric powder, chilly powder. Give a hard stir, until chicken pieces get coats with the mixture. Add half glass of water and lid on the cooker partially. Once it gets boiled. Lid off and give a stir. Close the cooker completely and keep it for 5 whistles.

    Once the pressure gets released, collect the water in a wide bowl, let the chicken pieces sit aside.Now, add a spoon of corn flour in the extract, mix well without any lumps. Keep it in flame, Once it reach the soup consistency, simmer it. Now add 2 spoons of egg poriyal and take a piece of cooked chicken (which we kept aside) and cut into tiny pieces, add into the soup, adjust with salt. Let it be in simmer for 5 mins. Keep on stirring it. Now put off the flame. Serve hot by garnishing with chopped coriander leaf.

♬ Sangeetha♡Nambi ♬

December 23, 2012

Simple Bhel Pori

     I had some left out puffed rice sitting silently on our table. Since am not a food wasting person, i want to use it in some ways. I was breaking my head for some days wherever i crossing the table. Just like that an idea got stroked my mind so was waiting for my weekend to come. Even that day has come to gobble the left over puffed rice. As am an ardent fan(!) of Bhel Pori, I prepared a very simple Bhel Pori chat for our evening snacks using some basic in-house products. OMG ! you don't believe me, it really had a heavenly taste :)

ALL YOU NEED:
Puffed Rice/Pori 1 cup
Chopped Onion 1 No.
Chopped Tomato 1 No.
Coriander Leaf 3 Twigs
Chilly Powder Pinch
Grated Carrot 1 No.
Tomato Ketchup 2 spoons
METHOD:
     Add the puffed rice in a wide bowl. Add all ingredients 1 by 1 except chopped coriander leaf and Tomato Ketchup. Mix gently without breaking the shape of puffed rice. Now chaat is partially ready. Few mins before you serve it, add 2 spoons of tomato ketchup and chopped coriander leaf, give a soft stir. Serve immediately to taste it with crunchy munchy feel :)

Note: To celebrate CHRISTMAS 2012, just added Jingle Bells and Snowfall.. Is it likey !!?? :P

♬ Sangeetha♡Nambi ♬

December 18, 2012

Moong Dhal Paayasam

     I have a habit of tasting paayasam with Vadai mostly. If it is Dhal Paayasam, OMG ! no words to explain. But asusual, my hubby is not a lover of Dhal Paayasam :( he is very fond of Semiya Paayasam or Sago Paayasam but am not a lover of Semiya/Sago Paayasam. Oh God ! what is this !!! (I can read ur mind voice :P) During an auspicious day, I was so glutton to taste this dhal paaysam. So, somehow convinced my hubby and prepared this. When i was in mid of this preparation, i felt to taste it with Masala Vadai, even i prepared it too. I was just waiting to taste this in Banana Leaf, somehow finished my regular rice items and its time to taste Dhal Paayasam with Masala Vadai that too in Banana Leaf. Can you imagine that !!! Its a Real Yummy feast. OMG ! it was like heavenly taste and was giving live commentary on the taste to my hubby. You would have seen my hubby face during that time, he he he... His face was like GGGGGGrrrrrrrrrrrrr !!!! :P Fine, Jokes apart, here comes my heavenly feast for you all....
Sorry, for the bad clarity :(
ALL YOU NEED:
Moong Dhall 1 cup
Warm Milk 1 cup
Coconut pieces 6 Nos.
Jaggery To Taste
Elachi 2 Nos.
Raisins 8 Nos.
Cashew 6 Nos.
Water 1 glass
Ghee 3 spoons
Salt Pinch

METHOD:
     Pressure cook Toor Dhall with a pinch of salt. Once the pressure gets released, pour a glass of water and make it as bit watery. Now take a heavy bottomed pan, pour moong dhall and pour the warm milk and give a hard stir. Now add in the jaggery syrup (prepared after usual filteration process) keep it in simmer and stir inbetween. Let it boil for a while until raw smell of jaggery goes off. Coarsely grind the coconut pieces with elachi and add into the paayasam. Mix well. Moong Dhall will easily stick in the pan, so please take extra care. Heat some 3 spoons of ghee, add raisins and cashew, saute it until it turns golden brown. Now add into the Paayasam. Stir it well. Put off the flame. Now its time to taste it with Vadai :P

♬ Sangeetha♡Nambi ♬

December 13, 2012

Bhajji

     Its been long time i posted Tea time snacker. So, thought of posting this today which i use to prepare often during my weekend tea time. Since am not a lover of oil items, i use to prepare this only for my hubby and my lil one. When it is Raw Banana Bhajji, my hubby will be the Man of the Series and my lil one is the Man of the Match, who will empty the whole bowl :P Also my hubby will love to take with a hot cup of Tea or Coffee ever. Whenever he feels like having snacker in the evening, will blindly prepare this which is a minimal time consumer. So, here is my lil and hubby's favorite recipe.....


ALL YOU NEED:
Bengal Gram 1 cup
Rice Flour 3 spoons
Red chilly powder 2 spoons
Raw Banana/Onion/Potato Sliced
Baking Soda Pinch
Food Color Pinch
Salt To Taste
Water 1/2 glass
Oil To Deep Fry

METHOD:

     Heat oil in a pan for deep frying. Meantime, take a wide bowl, add bengal gram, rice flour, baking soda, food color, red chilly powder and salt, mix well by adding water. Add water until it comes to Bhajji flour consistency. Once the oil gets heated, dip the slices of raw banana/onion/potato into the dough and add it into the oil, deep fry it until it gets cooked. Simple is it ??!! Now serve hot with Tea.

♬ Sangeetha♡Nambi ♬

December 7, 2012

Vegetable Kurma

     Before i start my usual anecdote, i want to tell, this is my mom's version. My usual intake number of chapati are 3 by default, but whenever my mom prepare this kurma, intake numbers will be countless. Chapati in my plates will get vanish by next moment she serves :P I'll die for this kurma ever and love to taste this ONLY with chapati. Every one in my family will love to taste this. So, she use to prepare this very often. But after my marriage, as my hubby is not a chapati lover, i use to prepare it once in half year :( One day, i should say it was my favor day with very chill rainy climate, without asking any option to my hubby, just like that i prepared this dish. OMG ! i was in heaven on that day :P Even my hubby really enjoyed that hot and spicy kurma during that chill weather. So, why further delay ???Here comes my mom style kurma and my most favoriteeeeeeee !!!!!!!!!!

Here comes.......
ALL YOU NEED:
Chopped Beans 1/4 kg
Chopped Carrot 1/4 kg
Chopped Cabbage 1/4 kg
Chopped Tomato 1 No.
Chopped Onion 1 No.
Coriander Leaf Handful
Turmeric Powder Pinch
Soaked Peas 1 cup
Mustard 1 spoon
Salt To Taste
Oil 2 spoons

To Roast & Grind
Corainder Seeds 3 spoons
Diced Onion 1 No.
Green Chilly 4 to 5 Nos.
Fried Gram 2 spoon
Fennel Seed 1 spoon
Coconut 6 to 7 pieces
Garlic 4 cloves
Ginger 1 inch
Elachi 1 No.
Oil 1 Spoon

Roasted....

Veggies....
METHOD:
     Take a pan, heat a spoon of oil. Now add all items under "To Roast & Grind", saute it until raw smell goes off. Allow it to cool. Once done, grind it to a very fine paste. Let it sit for a while. Now, heat 2 spoons of oil in pressure pan, add mustard. Once it splutters, add chopped onion, chopped Tomato, saute it for a while. Pour the grounded paste, saute it well. Now add the chopped veggies. Mix well with the paste. Add turmeric powder and add required salt and a cup of water. Partially close the pan for a while. Now saute it again and close it completely and pressure it for 5 whistles and Switch off the flame. Once the pressure gets released, garnish with chopped coriander leaf and Serve hot with Chapati. OMG ! literally mouthwatering here... :P
♬ Sangeetha♡Nambi ♬

December 2, 2012

Kaaramani-Carrot Poriyal

     Whenever i go to market, i use to see people selling bunches of Kaaramani, as its a new veggie to me thought of giving a try one day. At the same time, i dont want to take risk much so planned to prepare this in the form of Beans-Carrot Poriyal by replacing Beans with this veggie, Kaaramani. Wow ! its a big surprise, everyone in my family thoroughly enjoyed also i had with bread by having it as a filler.


ALL YOU NEED:
Chopped Kaaramani 2 cups
Chopped Carrot 2 Nos.
Chopped Onion 2 Nos.
Moong Dhall 1/2 cup
Urad Dhall 1 spoon
Grated Coconut 1/2 cup
Coriander Leaf 2 Twigs
Curry Leaf 1 Twig
Mustard 1 spoon
Oil 2 spoons


To Boil:
Turmeric Powder Pinch
Chilly Powder 1 spoon
Salt To Taste
Water Required

METHOD:

     Take a pan, add chopped kaaramani and all the ingredients under "To Boil" section. Let it cook well. Now, drain the excess water. Now heat a spoon of oil in a pan, add mustard, once it splutters, add urad dhall, wait until it turns golden brown. Now add chopped onion, curry leaf, coriander leaf and pinch of salt. Saute it for a while. Now add boiled kaaramani and chopped carrot. Saute well until it mix with sauted onion. Close the pan lid, allow the carrot to get cooked. Meantime, semi-pressure cook moong dhall. Make sure, moong dhall should not overcooked. Now open the lid, add moong dhall, grated coconut and adjust with salt. Let it be in simmer for a while. Now put off the flame and serve hot.

♬ Sangeetha♡Nambi ♬

November 28, 2012

Semiya Paayasam

     Another first tried recipe here...... Our entire family is not a sweet loving family. So, its very rare to prepare sweet at home. But i was sceptical to prepare this dish for the first time. Its all b'cos of my kid's playschool order. It was a day before onam, they arranged for a mini function which was Onam celebration they gave instruction to bring this payasam. So, me somehow surfed google(!) and finally got the preparation method and served to my kid's onam celebration.


ALL YOU NEED:
Vermicelli 1 pkt
Sugar 1 1/2 cup
Thick Milk 1/2 litre
Salt Pinch

To Garnish
Ghee 5 spoons
Elachi 1 No.
Cashew 7 Nos.
Raisins 10 Nos.

METHOD:

     Bring down milk to boil. Let it be in simmer for a while. Meantime, roast the vermicelli in a pan for a while. Put off the flame. Once it gets cool, add it to the milk. Allow it to cook. Now add powdered Elachi and sugar gradually as per the taste. Give soft stir by not breaking the vermicelli. Let it sit in flame for a while. Parallely, heat 5 spoons of ghee in a pan, add raisins and Cashew. Fry it until it turns golden brown. Now, lets come back to the vermicelli, once its well boiled, add a pinch of salt to increase the sweetness. Now add the garnished items and stir it for a while and put off the flame. Serve hot !!!

♬ Sangeetha♡Nambi ♬

November 23, 2012

Vaazhapoo/Plantain Flower Poriyal

     I'll madly die for this poriyal. Yes, if it is hot from the flame. OMG ! i can't express my love towards it. All these "Hot from Flame" tasting was before marriage but now... Hope everyone knows that. :( Fine, this is the first time i prepared this poriyal after my marriage. Reason behind this late try was due to the cumbersome cleaning process. One day, when am returning back to home from office, i saw a very fresh Plantain flower, it tempted me much much to taste it right away so bought it blindly. Thank God, luckily, MIL - my savior was there at my home so asked here to clean it and chop it. Without any further delay, i prepared it. OMG ! what a heavenly taste it has !!! Everyone should try this for sure.. Here comes my moooooooosssssstttttttttt favyyyyyyyy poriyal.... :)


ALL YOU NEED:
Chopped Onion 2 Nos.
Toor Dhall 1/2 cup
Grated coconut 1/2 cup
Urad Dhall 2 spoons
Green chilly 3 Nos.
Curry Leaf 1 Twig
Mustard 1 spoon
Oil 2 spoons

To Pressure Cook
Cleaned Vaazhapoo 1 No
Turmeric Powder Pinch
Chilly Powder 4 Nos.
Salt To Taste

METHOD:

     Take a cooker, add all ingredients under "To Pressure Cook" and pressure it for 3 whistles. Leave it until it release the pressure. Keep a pan, heat 2 spoons of oil, add mustard, once it get splutters, add Urad dhall, once it turns golden brown, add chopped onion, silted green chilly, curry leaf and coriander leaf, saute it for a while. Mean time, do partial pressure cook of Toor dhall by adding a pinch of salt to it. Now its time to add cooked plantain flower, drain the excess water and add to the pan. Do a sauting. Drain the excess water in Too dhall and add it to the pan. Now add the grated coconut and adjust with salt. Saute it for 5 to 7 mins until coconut and toor dhall gets coated with the plantain flower. Put off the flame. Transfer it to serving bowl. Enjoy the heavenly taste. :)

♬ Sangeetha♡Nambi ♬

November 14, 2012

Lady'sfinger Masala

     Its my first tried recipe. Mostly i'll not like Lady's finger b'cos of its stickyness but this i liked it very much. Looted this recipe from my office colleague. She prepared this using Brinjal, just thought of giving a try with Lady's finger. Eventhough it was prepared by me, i was sceptical to taste it as am not a big lover. But, you want to know the outcome result. OMG !!! it was real yummy and big percentage of the dish was emptied by me.


ALL YOU NEED:
Lady's finger 1/4 kg
Turmeric Powder Pinch
Coriander Leaf Fresh
Salt To taste
Oil 4 spoons

To Roast & Grind
Big Onion 1 No.
Tomato 1 No.
Dry Chilly 4 Nos.
Sesame Seeds 3 tbsps
Ground nut 3 tsps
Ginger 1/2 inch
Garlic 5 Nos.
METHOD:

     Keep a pan, heat a spoon of oil, saute the inch sized lady's finger until the stickiness goes off. Transfer it to a plate, let it cool for a while. Heat a spoon of oil again, saute the Sesame seeds and Groundnut together and then add chopped onion, tomato, dry chilly, ginger and garlic, saute again until raw smell goes off. Allow it to cool, now grind the roasted content to a fine paste. Keep a pan, heat a spoon of oil again. Add lady's finger, grinded mixture, sprinkle some water, some salt and pinch of turmeric powder. Keep closed with lid. Let the lady's finger get mixed with the mixture. Now saute it continuously until the gravy completely coats with lady's finger. Put off the flame, transfer it to serving bowl. Now, serve hot...

Note: Preferably white sesame seeds are used and de-coated Groundnuts are used.

    Sending to the event CWS-Peanuts hosted by Priya.

♬ Sangeetha♡Nambi ♬

November 2, 2012

Mushroom Masala

     I am a lover of all Mushroom recipes. But its very rare i prepare mushroom at my home. After a BIG LOOOOOOOOOOOOOOOONNNNNNNNNGGGGGGGG hunt and gap i prepared this recipe for my weekend lunch. This is my first tried "JUST LIKE THAT" recipe. I was in dilemma whether the outome will be nice or not but to my surpise it was real yummy. Do u need the preparation method ??!! Here comesssssss..............


ALL YOU NEED:
Mushroom 1 packet
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Ginger/Garlic Paste 1 spoon
Coriander Powder 1 spoon
Turmeric Powder Pinch
Coriander Leaf 4 Twigs
Fennel Seeds 1 spoon
Cinnamon 1/4 inch
Chilly powder 1 spoon
Green Chilly 2 Nos.
Curry leaf 1 Twig
Cloves 3 Nos.
Garlic 7 Nos.
Salt To Taste
Oil 1 spoon
METHOD:

     Clean the mushroom and dice it. Let it sit for a while. Heat a spoon of oil in pan. Add mustard. Once it spluttered, add chopped onion, cinnamon, cloves, fennel seeds. Saute it for a while. Now add chopped onion, do a fine saute. Now add tomato, saute it again. Now add Ginger garlic paste, Garlic cloves, Turmeric Powder, Chilly powder, Corainder Powder (Optional). Saute it until oil oozes out. Now add diced mushrooms, sprinkle some water. Mix with the mixture and close the pan with lid. Allow to boil. After 5 mins or so, fry the mixture, until the extra water content goes off. Few mins before you put off the flame, add chopped corainder leaf, curry leaf and slited green chilly. Mix it for 5 mins and Serve hot...

Linking this to event hosted by SHAMA.... :)

♬ Sangeetha♡Nambi ♬

October 28, 2012

Carrot Dosai

     You know who owns the Fuzzy eater title ever ??!! Its my lil one. Daily i need to struggle with her to make her eat but it will end up in diaster always. eventhough, daily am excavating a different recipe but still it will be her favy for one days. Again i need to go for excavation process :(( When she was a baby, i can manage somewhat but now as she is a school goers, really "Make her eat" process is becoming tedious :( So, as usual i thought of something to prepare differently with very basic ingredients and at the same time it should be likey to my kid. Finally, Shaaaabbbbaaaaaa.... She liked it !!! Yipppppeeeeeee !!!! :)


ALL YOU NEED:
Dosa Batter 1 cup
Chopped Carrot 1 No.
Honey 1 spoon
Oil/Ghee 1 spoon

METHOD:
     Heat the dosa pan by greasing it with a spoon of oil/ghee. Once the pan gets heated, pour 1 cup of Dosa batter over the pan. Then add the chopped carrot. Add a spoon of oil/ghee around the border and a spoon of honey on top of the carrot. Allow it to sit for 2 mins. Then turn the dosa with spatula. Allow it to cook for 3 mins. Replace it in a plate and serve hot. Our lil one will enjoy like anything.

♬ Sangeetha♡Nambi ♬

October 23, 2012

Daahi Kaara Bhoondi

     I am not a lover of oil items. So, its very rare that i taste oil items or prepare oil items at home. But during that rare cases, my choice will store bought Onion Pakoras and Kaara Bhoodi. This dish was an instant one. I remember that was a weekend evening, thought of munching somethingJust like that i prepared this with simple inhouse ingredients. I always love to taste Kaara Bhoondi with thick curd rather than having it planing Kaara Bhoondi. Here comes my most favy Daahi chat :)


ALL YOU NEED:
Kaara Bhoondi 1 cup
Think Curd 3 spoons
Green Chilly 1 No.
Chopped Onion 1 No.
Corainder Leaf 2 Twigs

METHOD:
    Take a bowl of Kaara Bhoondi. Add 3 spoons of thick curd, mix well until curd coats all the Bhoondis. Now add chopped onion, chopped green chilly and corainder leaf. Serve immediately. If it gets delayed, crispy texture of Kaara Bhoondi will go off.

♬ Sangeetha♡Nambi ♬

October 17, 2012

Fried Idly

     After a week's gap, here is, self tried recipe which is a real Kids delight. This is the newly excavated recipe by me. You want to know the secret behind this??!! Here comes..... One fine day(!), my hubby asked me to prepare Sambar Mini Idly, so to make it as a perfect breakfast, i prepared Hotel Sambar and Coconut chutney and served a perfect hot pot sambar idly. Since he need more sambar, he asked me to bring the Sambar bowl and even i gave it and was doing some work in kitchen without having my breakfast. After my kitchen work, i was in big temptation to taste my most favy sambar idly. When i opened the Sambar bowl, i was like EEEEEEERRRRRRRR....... Sambar bowl was totally dry cleaned by my soooooo affectionate hubby and my lil one :( ONLY left was mini idlies. I am not a big lover of plain idly. So, an idea got flashed, surfed my fridge for Dhall powder, Wow ! luckily i got it. Just fried those idly with dhall powder in a pan, OMG ! it had a heavenly taste. Really Yummy ! so, this is the reason behind and here comes the procedure....


ALL YOU NEED:
Mini Idlies 1 plate
Instant Dhall/Garlic Powder 3 spoons
Oil/Ghee 2 spoons

METHOD:
    Heat a pan with a 2 spoons of oil/ghee. Then add the mini idlies. Let it fry for some 5 mins. Now add the Dhall/Garlic Powder and give a soft stir with the idlies. Allow the powder get coated well with Idlies and until it reaches crispy consistency. That's all.... So simple is it ?? Serve hot from the flame...

Note: Non-stick pan is recommended to prepare this dish.

♬ Sangeetha♡Nambi ♬

October 12, 2012

Guest Post IV

It seems this month going to be a "GUEST POST" Week. Yeah ! another Guest post here. This is from Jay of Tasty Appetite. When i pinged her to send the recipe for Guest Post, she didnt hesitate but she asked me to wait for few days as she was in her vacation. To be frank, i thought i need to give a remainder about guest post after a week but as soon as she back from her vacation, she immediately sent me the post with step by step clicks. How sweet she is... Really I am so impressed Jay. Thanks much...

Gals, you know what recipe she has sent me itssssssss......... "Chettinad Eral Kuzhambu" OMG ! name itself tempting me... I am an ardent fan of Prawn... Without making you to wait further, here comesssssss the yummy curry in her own sweet (You know why telling sweet, b'cos she praised me, Note the bolded line :P) words.... Slurrp !

Main Course....... :)

"Hello Friends, I’m so pleased to have been asked to guest post for Sangeetha,  and it really means a lot to me. I got to know Sangeetha, over the past year and "I really love her healthy recipe collections & nice presentation". :P

Once again, thank you friend, for choosing me for the guest post and I’m really honoured..:)

So glad to share with you all here today,  a very popular dish, "Eral Kuzhambu“ (Thick gravy) in Chettinad style.!

The recipe is simple and very delicious to eat with. The shrimp / prawns are cooked with a combination of drumsticks and flavored with ground coconut paste. It goes well with plain rice , papads or else.

Tingle your tastebuds with this traditional and mouthwatering Chettinad Eral Kuzhambu recipe..:)
ALL YOU NEED:
Prawn / Shrimp / Eral 300 g
Drumstick 1 No.
Onion 1 No.
Garlic 4 to 5 pods
Green Chilly 1 No.
Tomato 2 No.
Gingely Oil (or) Cooking oil 2 to 3 tbsp
Mustard 1/4 tsp
Cumin Seeds 1/2 tsp
Fenugreek Seeds 1/2 tsp
Curry Leaves 6 to 8 Nos.
Turmeric Powder 1/4 tsp
Red chilly Powder 1 tsp
Corainder Powder 2 tsp
Thick tamarind pulp 4 tbsp
Jaggery 2 pinch
Coconut Paste 4 tbsp
Coriander Leaf Fresh
Salt To Taste

METHOD:
  1. Peel, de-vein and clean the prawns thoroughly and keep aside.
  2. Chop drumstick, onion, tomato to fine slices.
  3. Heat oil in a kadai / pan and temper with mustard, cumin seeds, fenugreek & curry leaves.
  4. Add chopped onion, garlic, green chilly and fry them till transculent.
  5. Add in the finely chopped tomatoes and sauté well.
  6. Now add drumsticks and combine well.
  7. Add cleaned prawns and sauté in together.
  8. Add turmeric pwd, red chilly pwd, coriander pwd and salt.
  9. Mix well. Allow the prawns to get cooked in the masala.
  10. Once the masala thickens and let out oil, add thick tamarind juice, water and jaggery.
  11. Keep the flame in simmer for 6 to 7 mins and cook covered.
  12. Add the ground coconut paste and boil for 2 more minutes.
  13. Now you can see,  oil floats on top of the thick curry.
  14. Time to turn off flame.
  15. Transfer Eral Kuzhambu to  serving bowl with fresh coriander leaves garnishing.
  16. It makes an awesome combo with white rice & pappadam.


Step by step....
Try this tasty recipe, sure you’ll love it..:)

Your comments & suggestions shall help me a lot and inspire me to make more dishes.

Once again thanks Sangeetha for this nice opportunity..!"
♬ Sangeetha♡Nambi ♬

October 6, 2012

Guest Post III

     Its another GUEST POST from another Master.... As i already stated in my previous post, today am going to reveal who is that master is.... Yesssssssss !!! Before revealing about the profile, just want to tell a few words about my Guest. I know her from the day one i become a blogger. She will be the first commentor in all my post, many times. She motivated in many ways and the only blog which i admired in my begineer day is her blog. I love all her post mainly the clicks she use to post. Even i have forced her many times to place step by step pictures but due to some space contraints she restricted herself. But strictly i told her, i need step by step clicks for this guest post as i have loads of space in my blog :P Well, without rejecting my request, even she sent a beautiful recipe with wonderful clicks. Ok Ok... I understand, without any further delay, today's Guest Post was done by Priya of Priya's Versatile Recipes. Applause !!!!! :) Here comes her flavourful "Herbed breadsticks" for you gals, Enjoy !!!

Real flavored Bread Sticks....

ALL YOU NEED:
All purpose flour 2 cups
Whole wheat flour 1 cup
Active dry yeast 1 tbsp
Luke warm milk 1/2 cup
Coriander leaves (chopped) 2 tbsp
Dry Oregano 1/2 tsp
Dry Thymn leaves 1/2 tsp
Dry red chilly flakes 1 tsp
Butter (room temperature) 1 tbsp
Olive oil 2 tbsp
Sugar 1 tsp
Salt 1 tsp

My long time aim... Step by Step clicks of Priya.... :)
METHOD:

1. Add the yeast,sugar and salt to the luke warm water and keep aside until the yeast turns foamy.
2. Take the flours in a bowl with chopped coriander leaves,dry oregano and dry thymn leaves,add gradually the foamy yeast,olive oil and water.
3. Knead as a soft and smooth dough,cover the bowl and keep the dough in a warm place for two hours..
4. Once they doubled their size,punch down the dough,dust the dough with flour and roll them as a medium size long rope like strips.
5. Arrange the rolled breadsticks over a baking sheet lined over the baking tray.
6. Preheat the oven to 350F.
7. Arrange the baking pan in middle rack of the oven and bake for 25-30 minutes until the crust of the bread stick turns golden brown.
8. Brush immediately the bread sticks with the butter.
9. Serve warm with a bowl of soup.

Thanks for giving me an opportunity for making this guest post. - Priya

Priya, my heartfelt thanks for accpeting my request and contributing to my space... Thanks much again.... Friends, do visit her space, when u find time... You'll get lot of stuff there... Please dont miss it....

♬ Sangeetha♡Nambi ♬

October 2, 2012

Guest Post II

     Its GUEST POST again.... Nowadays me become "LIKE" NO NO "REAL" Lazy girl to compose a recipe post. At the same time, i dont want to leave my blog space too. So after a big discussion with my brain !, decided to post a couple of GUEST POST which i got from my co-bloggers. Those two persons are really THE MASTERS in our food blogging world. Yes, one is Aarthi of YUMMY TUMMY and another one is SHUUUUUUUUUU !!! Its S E C R E T !!! Will reveal it in my next post which her guest post too... :)

    Now, let me tell some words about Aarthi. Just a couple of months back, i got a chance to visit her space. From that time to till date, i never stopped visiting her space even she didnt post any recipe :) She is a newly married gal but when we check her blog, we feel like visiting a 25 yrs old married women's blog. Yes, she has a huge huge, Plenty plenty, different different (Watlese!) varieties of recipe in her space that too with Step by Step recipe. Always i use to wonder/admire how she gets time to take a click of every steps !!! Major highlight was, she use to click the ingredients used and label it accordingly. OMG ! i am impressed aarthi. So, here comes here "CHICKEN CURRY" in her own words....

Here it is.......

Over to Aarthi:
    **When I was asked to do a guest post by Sangeetha, I never wanted to say no to her..I accepted immediately..Thank you Sangeetha for giving me this opportunity to post my recipe in your awesome blog. I am really happy to meet all your viewers and do this post for them.

Let me tell something about me..

"Hai Friends.. My Name is Aarthi, I blog at YUMMY TUMMY. It is a food blog which has recipes around the world in step by step instructions with pictures which will be so helpful to you(I hope). I welcome all of you to come and explore my blog."
Now let me talk something about this recipe.. This is one of very basic chicken curry you could make. It calls for very basic ingredients, so you can whip up this no time. The cool thing about this is it is cooked in a pressure cooker which cooks the chicken quickly and makes it so meltingly tender..
I hope you will love this. Drop at my place sometime.
."

ALL YOU NEED:
Fennel Seeds / Saunf 2 tsp
Ginger Garlic Paste 2 tblspn
Garam Masala Powder 2 tsp
Curry leaves 1 twig
Chilli Powder 2 tsp
Onion large sliced 2 Nos.
Chicken 1/2 kg
Chopped Tomato 4 Nos.
Salt 3 tblspn
Oil To Taste

Her well-owned step by step clicks....

METHOD:

1. Take a pressure cooker and heat oil in it. Add in fennel seeds and let it crack.
2. Add in onions and saute for 5 mins.
3. Add in ginger garlic paste and mix well.
4. Now add in salt and all the spice powders and mix well.
5. Throw in tomatoes and curry leaves and cook till the tomatoes turn mushy.
6. Add in chicken pieces and toss well in the masala.
7. Now cover the pressure cooker and let it cook for 4 whistle. Now lower the flame and cook for 15 mins
on a low flame. Switch off the flame and let the pressure go all by itself.
8. Open the pressure cooker and add coriander leaves and mix well.
9. Serve with rice or roti.**

Aarthi, my heartfelt thanks for accpeting my request and contributing to my space... Thanks much again.... Friends, do visit her space, when u find time... You'll get lot of stuff there... Please dont miss it....

Check the GUEST POST I here...

♬ Sangeetha♡Nambi ♬

September 27, 2012

Triple Surprise Day !!!

    Willing to know what's that triple surprises are all about ???!! Here comes the first surprise, My blog's regular readers will be well-known that my hubby will never-ever care about my blog and sometimes even me !! Whenever, i ask him to check some interesting post of mine, he'll simply check the added clicks and he'll never read the content and will not give any feedback too !! How lucky wife i am, don't be envy :). Sometimes, NO NO always we use to fight for this issue. But today when i checked my official mail as soon as i reached office, There comes the suprise part, yes, he has FORWARDED A MAIL TO ME, Its UNBELIEVABLE !!! that too a cookery related mail !!! Yipppppeeeeee !!!!! It may be silly for u but for me, Its a real surprise :)

    Here's the second surprise, its about the mail sent by my hubby !! Can you able to imagine, you can get recipes by sending a very simple sms ??!!! Yeah ! there is an app created by my hubby's colleague. It was amazing. First i didn't believe, but when i tried it OMG ! i was jumping. Yes, it WORKS !!! i need to convey my heartfelt thanks to my hubby and to creator as well :)
Late'ah anupinalum latest'ah anupinaaru :P

Here is the gist about that app in creator's word:

"Hi,
This is an application I’ve developed for all India application contest.

It’s an SMS based application which I’ve named “RECIPE FINDER”. Message @cookbook any dish name to any number given below.

Try it at least once and you will like it for sure and it will help me in the contest too :)
Contest winner is chosen based on the number of users the App gets so every single message helps.
Image below explains how to use my app. Please forward this to all your contacts and project mates and post in facebook too if possible.
"

Here comes the step....

Suppose if you have any problem with the image, here comes the steps:

1. Type @cookbook <any dish name> and send to 92444 92444 eg. @cookbook Dosai
2. You will get all types of dish available with an alphabet or number assigned to it.
3. Reply with the alphabets or number
4. You will get Ingredients and Directions on how to make the dish.

OTHER NUMBERS:
ANDHRA 92462-01234/92977-77777/92464-92464
KARNATAKA 92434-92434
MAHARASTRA 92202-92202
TAMILNADU 92444-92444/92821-92821/9281092810
DELHI 92668-92668/92665-92665
GUJARAT 92273-92273

That's all, So simple is it...??

    Seems, he has created this app for some "ALL INDIA APPLICATION CONTEST", lets all try this atleast once and give him a possibility to be a winner. Just sending 2 sms doesn't matters, is it !!!. If possible spread a word across globe. :)

 Last but not least !!! This is my 200th post :) Happy that i posted it for some good cause !!! :)

September 23, 2012

How to set Curd ?

     Got bored and also become lazy nowadays to compose a recipe post so for a change, thought of posting some informative post which is the most useful & simple process for us in our routine work. Yes, today am going to brief about procedure of making curd or in another term setting of curd. My mom is well expertise in setting curd. Yes, My neighbour will give a bowl of warm milk and ask my mom to set it as curd. Mom use to tell, setting of curd needs a proper procedure and at the time it depends upon the "Kai Pakkuvam". Thank god even me fall under that "Kai Pakkuvam" person category. So, here comes my Kai pakkum :)


ALL YOU NEED:
Thick Milk 1/4 litre
Fermented Curd 1 spoon

METHOD:
     Bring 1/4 litre milk to boil. Keep it simmer and let it boil. Once done, put off the flame. Allow it cool not completely till it comes to luke warm. Now add a spoon of curd and give hard stir without any lumps. Close the bowl with lid. Will keep the closed bowl into a hot pack and close it. Keep it overnight i.e. for 6 - 7 hrs. Now check it in the early for perfect setted curd.

Note: Adding water to the milk is strictly RESTRICTED.

September 19, 2012

Oorundai or Vada or Pakoda Kuzhambu II

     As i intimated you long long ago so long ago in my Version I post, here posting the Version II of Urundai Kuzhambu. Story starts >> As we are Salem based people, we are new to this recipe when we come to chennai. Our family friend used to prepare this complicated and tasty gravy weekly once and even they used to share this to us. I was sceptical to have that. You know how it tasted ??!! Oh God ! it was tasted heavenly, mainly the balls added into the gravy. Even my hubby like this gravy, one day planned to try this during my early marriage days when i was a novice in cooking, i was like huh! such a big complicated process. Totally tired but one consoling thing was we both enjoyed throughly. It was real lip smacking gravy :) Nowadays it become a usual recipe even me become expert to prepare this in short time :P



ALL YOU NEED:
Masala Vadai (Round shape) 6 Nos.
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Turmeric Powder Pinch
Sambar Powder 2 spoons
Tamarind Syrup 1/4 cup
Curry Leaf 2 twigs
Coriander Leaf 1 twig
Water Required
Mustard 1 spoon
Salt To Taste

To Grind:
Coriander Powder 1 spoon
Coconut 5 pieces
Fennel Seed 1/2 spoon
Garlic 5 Cloves





METHOD:
     Heat a spoon of oil in a pan. Let the mustard gets splutters. Add chopped onion, tomato, curry leaf and corainder leaf. Saute it for a while. Meantime, grind the ingredients under section "To Grind". Pour the grinded items into the pan. Add turmeric powder, sambar powder and required salt. Add required amount of water and 1/4 cup of tamarind syrup. Allow it to boil, until raw smell goes off. Once done, put off the flame. Add Vada balls into and serve after 45 minutes with hot steamed rice.

♬ Sangeetha♡Nambi ♬

September 14, 2012

Karuveppilai Kuzhambu/Curry Leaf Curry

     As am a office goers, daily i use to struggle for one thing by default. That is, what to be prepared to fill my lunch box for next day !! This will be my daily struggle which starts @ 4 p.m a day before. One day , Guess, that was a mid of the week (Wednesday), i was literally clue-less what to prepare for next day lunch time, finally thought of trying some new gravy using some basic in-house ingredients at the same time, it should be healthy too. So, added all the ingredients what all i got in my hand :) Finally, done with the recipe too.
     My lunch time came, my lunch mates tasted it asked for the recipe as it was tasted heavenly. OMG ! What a great surprise to me at the same time, i was in a bit dilemma, do you know why !! i forgot the ingredients which i added b'cos i used max of all the ingredients when prepared this :P finally, recollect and informed them without any further delay, thought of loggin it in my space too. So, here comes my INNOVATIVE Gravy :)


INGREDIENTS:

ALL YOU NEED:
Curry Leaf 1 Handful
Ginger 2 inch
Pepper 1 spoon
Cumin Seeds 1/2 spoon
Bengal Gram 1 spoon
Garlic 6 cloves
Turmeric Powder Pinch
Sambar Powder 1 spoon
Gingelly Oil 3 spoons
Tamarind Syrup 1/4 cup
Coconut 3 pieces
Water Required
Salt To Taste

To Temper:
Mustard 1 spoon
Curry Leaf 1 Twig
Oil 1 spoons

METHOD:
     Heat a spoon of oil in a pan, add all the ingredients "ALL YOU NEED" section except Tamarind syrup. Saute it until raw smell goes off. Allow it to cool. Grind it to a fine paste. Heat a spoon of oil, add mustard and curry leaf. Pour the grinded paste, add required amount of water and pour the tamarind syrup. Now adjust with salt. Allow it to boil for a while. Put off the flame and serve hot with steamed rice and pappad.

Note: Bengal gram can be added more, which give thickness to the gravy...

♬ Sangeetha♡Nambi ♬

September 11, 2012

Beans Egg stir Fry

     I am not a big lover of Beans. On the other hand, i love Beans when it is prepared with Egg. Sounds like Mad is it !!! :P This stir fry will not be much spicy so, whenever i prepare Vatha Kuzhambu or Puli Kuzhambu, my sidedish will be this for sure. Even my lil one is not a bean lover but she is an egg lover, so this is the dual healthy recipe to serve to toddlers.


ALL YOU NEED:
Urad Dhall 1 spoon
Chopped Onion 2 Nos.
Red Chilly (Optional) 3 Nos.
Curry Leaf 1 Twig
Coriander Leaf 2 Twigs
Garlic 4 cloves
Egg 2 Nos.
Salt To Taste
Oil To Saute

To Pressure Cook
Chopped Beans 1/4 Kg
Turmeric Powder Pinch
Sambar Powder 1/2 spoon
Salt Pinch
Water 1/4 cup

METHOD:
     Take a wide pan, add all ingredients under "To Pressure Cook" section and mix it. Close the pan, allow it to boil until beans get cooked. Drain the excess water and keep it aside. Now heat a spoon of oil in a pan, add Urad Dhall, chopped onion, mashed Garlic, curry leaf, corainder leaf, saute it for a while. Now add cooked beans and saute it few minutes. Now, its time to add egg. Break the egg in a bowl and add pour the content into the beans mixture. Donot stir. Let it sit for a 2 minutes. Then give a hard stir until it mix-up with the entire beans mixture. Put off the flame once the egg cooked well.

Note: Can also add chopped tomato while sauting.

♬ Sangeetha♡Nambi ♬

September 7, 2012

Onion Chutney

     The most favorite chutney of mine. Being a "Dont Waste" person, whenever i prepare this chutney, i use to pray it should be left out atleast some few spoons !! Do you know why ??!! So that will get some spoons to lickaway !! He he he :P Also, i should say this is my savior, Yes, if i dont feel like prepare some gravy for my tiffen. Blindly i'll prepare. Even my hubby and lil will love this for sure. So, here comes my lick away chutney !!!


ALL YOU NEED:
Big Onion 3 Nos.
Urad Dhall 1 spoon
Bengal Gram 1 1/2 spoon
Red Chilly 3 Nos.
Curry/Corainder Leaf 2 Twigs
Coconut pieces 4 Nos.
Salt To Taste
Oil To Saute

To Temper:
Mustard 1 spoon
Curry Leaf 1 Twig
Oil 1 spoons


METHOD:
     Heat a spoon of oil in a pan. Add Urad Dhall, Bengal Gram, saute it in oil until it turns golden brown. Now add diced onion, red chilly, Corainder Leaf and add pinch of salt. Saute it well until raw smell goes off. Let it cool for a while. Now grind the saute items along with coconut pieces and adjust with salt. Now temper it by heating a spoon of oil in a pan, add mustard and curry leaf into it. Put off the flame. Add it to the chutney and serve with Hot idli.

Note: Can also add green chilly instead of red chilly or also try by adding both. Also, i'll prefer to temper this chutney. So, tempering is also purely OPTIONAL

♬ Sangeetha♡Nambi ♬

September 3, 2012

Drumstick leaf Sambar

     I am not a big lover of Sambar. But when it is with Drumstick, OMG ! immediately i'll follow in love. You know, LOVE IS BLIND :P You know even it will drink this sambar when it is in excess amount. I love to taste it with softy chapathi rather than hot steamed rice. This recipe was looted from my MIL. Moreover, this is the another "Our family's favorite"... :)


ALL YOU NEED:
Drumstick leaf Handfull
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Sambar Powder 1 1/2 spoon
Toor Dhall 1 cup
Turmeric Powder Pinch
Tamarind syrup 1/4 cup
Water 1 cup
Salt To Taste
Oil To prepare

To Temper:
Oil 2 spoons
Mustard 1 spoon
Cumin Seeds 1 spoon
Red Chilly 2 Nos.
Garlic 6 Nos.
Hing Pinch

METHOD:
     Pressure cook Toor dhall and keep it aside. Heat a spoon of oil in a pan, add chopped onion and chopped tomato. Saute it for a while. Now pour the pressure cooked toor dhall, tamarind syrup, sambar powder and salt. Add required amount of water. Let it boil until raw smell goes off. Once done, add the cleaned drumstick leaves and give a hard stir. Adjust with salt. Close the pan with lid. Leave it until the leaves gets cooked. Make sure, not to cook much, b'cos it will give bitter taste. Meantime, take a pan, heat a spoon of oil, add all the ingredients under section "To Temper" and pour it into sambar. Allow it to cook and check whether the leaf got cooked. Put off the flame. Now transfer it to serving bowl and serve hot with some perfect combo Pototo fries like THIS and THIS

Note: Make the sambar bit watery so that, once we put drumstick leaf, it will become thick automatically.

♬ Sangeetha♡Nambi ♬

August 29, 2012

Mor Kuzhambu II

     I am VERY BIG lover of this tangy mor kuzhambu. That too when it is Vada dipped, OMG ! i will eat away NO NO rather i should say DRINK AWAY the prepared gravy. Will just tell an example on my craze on this: When you check out my plate, mostly my main dish will be this gravy and my side dish is hot steamed rice. :) I'll behave like a real GLUTTON. Moreover, this is the first most recipe which is loved both by me and hubby as well. What a surprise !!! :) So i kept a nick name as "Our Family Dish"


To Grind - I
Diced Big Onion 1 No.
Diced Tomato 1 No.
Green Chilly 3 Nos.
Corainder Leaf 2 Twigs
Ginger 1/2 inch
Curry Leaf 1 Twig
Cumin Seeds 1/2 spoon
Coconut 2 pieces
To Grind - II
Tangy Curd 2 cups
Turmeric Powder Pinch
Salt As required/td>
Soak & Grind
Raw Rice 1 spoon
Toor Dhall 1 spoon
To Temper:
Urad dhall Vada 5 Nos.
Chopped Onion 1 No.
Corainder Leaf 2 Twigs
Curry Leaf 1 Twig
Red Chilly 2 Nos.
Cumin Seed 1/2 spoon
Mustard 1 spoon
Coconut Oil 2 Spoons
Hing Pinch

METHOD:
    First lets see the "PRE-REQUISITES" to prepare this dish. Grind the items mentioned under "3 Grind" sections seperately and keep aside. Now, heat a spoon of coconut oil. Add mustard, cumin seeds, red chilly, curry leaf and coriander leaf. Saute it. Add chopped tomato and onion, saute it until oil oozes out. Now add both "Grind I" and "Soak & Grind" mixtures. Add little amount of water. Allow it to boil. Its time to add "Grind II" mixture. Dont allow to boil, once when the bubbles come, switch off the flame. Now add the Urad dhall vada and close the pan with lid. Serve it after 30 minutes or so. So that vada, will completely dipped with the gravy.

Note: Make the gravy bit watery so that, once we put vada, it will become thick automatically.

♬ Sangeetha♡Nambi ♬

August 24, 2012

Egg Dosai

     This is my most favorite dosai among all Dosa varities. I use to prepare it atleast weekly once during my weekends. Whatever the sidedish may be, i always love to have this with sambar. Eventhough my hubby is not a big dosa lover, our morning tiffen will be dosa which can be prepared in a short time. My hubby use to scold me daily because of this routine dish, So, just to close his mouth :P i use to prepare this egg dosai which is his most favorite one. He can even take 4 egg dosa at a time. Here comes the simple, quickly prepared Egg dosa for your views....


ALL YOU NEED:
Dosa Batter 1 cup
Egg 1 No.
Oil/Ghee 2 spoons

METHOD:
     Heat the dosa pan by greasing it with a spoon of oil. Meantime, take a bowl, break an egg and stir well. Let it sit for a while. Once the pan gets heated, pour 1 cup of Dosa batter over the pan. Then pour the egg content evenly over the dosa batter. Add a spoon of oil/ghee around the border. Allow it to sit for 2 mins. Then turn the dosa with spatula. Allow it to cook for 3 mins. Replace it in a plate and serve hot with perfect sidedish.

Note: A small tip, can also add chopped onion after adding egg, to taste it as "Egg Onion dosai" - Chumma sollika vendiyathu thaan... :)

♬ Sangeetha♡Nambi ♬

December 28, 2012

Chicken Soup

     Before my marriage during all Sundays, my mom use to prepare this Chicken Soup and serves us without fail. Eventhough its a simple process, i don't feel or i can say, i never tried preparing this soup after my marriage. One day, just thought of preparing it blindly without knowingly the method. Just added all the ingredients whichever flashed in-front of my eyes :P I am sure, the outcome will not be much bad but still with some fear on my face, i served it to my hubby without tasting it. To my surprise, i got a comment that, "The taste was good and he told me to prepare it on every sunday". What-else you need !!!??? :)


ALL YOU NEED:
Chicken 1/4 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Ginger Garlic Paste 1 spoon
Chilly Powder 1 spoon
Turmeric Powder Pinch
Coriander Leaf 1 Twig
Corn Flour 1 spoon
Cinnamon 1/2 inch
Egg Poriyal 2 spoon
Fennel Seed 1 spoon
Cloves 4 Nos.
Salt To Taste
Oil 1 Spoon

METHOD:

     Take a pressure cooker, Heat a spoon of oil, add chopped onion, cinnamon, cloves, fennel seeds and pinch of salt, saute it until raw smell of onion goes off. Now add tomato, ginger garlic paste. Saute it well. Add cleaned chicken, turmeric powder, chilly powder. Give a hard stir, until chicken pieces get coats with the mixture. Add half glass of water and lid on the cooker partially. Once it gets boiled. Lid off and give a stir. Close the cooker completely and keep it for 5 whistles.

    Once the pressure gets released, collect the water in a wide bowl, let the chicken pieces sit aside.Now, add a spoon of corn flour in the extract, mix well without any lumps. Keep it in flame, Once it reach the soup consistency, simmer it. Now add 2 spoons of egg poriyal and take a piece of cooked chicken (which we kept aside) and cut into tiny pieces, add into the soup, adjust with salt. Let it be in simmer for 5 mins. Keep on stirring it. Now put off the flame. Serve hot by garnishing with chopped coriander leaf.

♬ Sangeetha♡Nambi ♬

December 23, 2012

Simple Bhel Pori

     I had some left out puffed rice sitting silently on our table. Since am not a food wasting person, i want to use it in some ways. I was breaking my head for some days wherever i crossing the table. Just like that an idea got stroked my mind so was waiting for my weekend to come. Even that day has come to gobble the left over puffed rice. As am an ardent fan(!) of Bhel Pori, I prepared a very simple Bhel Pori chat for our evening snacks using some basic in-house products. OMG ! you don't believe me, it really had a heavenly taste :)

ALL YOU NEED:
Puffed Rice/Pori 1 cup
Chopped Onion 1 No.
Chopped Tomato 1 No.
Coriander Leaf 3 Twigs
Chilly Powder Pinch
Grated Carrot 1 No.
Tomato Ketchup 2 spoons
METHOD:
     Add the puffed rice in a wide bowl. Add all ingredients 1 by 1 except chopped coriander leaf and Tomato Ketchup. Mix gently without breaking the shape of puffed rice. Now chaat is partially ready. Few mins before you serve it, add 2 spoons of tomato ketchup and chopped coriander leaf, give a soft stir. Serve immediately to taste it with crunchy munchy feel :)

Note: To celebrate CHRISTMAS 2012, just added Jingle Bells and Snowfall.. Is it likey !!?? :P

♬ Sangeetha♡Nambi ♬

December 18, 2012

Moong Dhal Paayasam

     I have a habit of tasting paayasam with Vadai mostly. If it is Dhal Paayasam, OMG ! no words to explain. But asusual, my hubby is not a lover of Dhal Paayasam :( he is very fond of Semiya Paayasam or Sago Paayasam but am not a lover of Semiya/Sago Paayasam. Oh God ! what is this !!! (I can read ur mind voice :P) During an auspicious day, I was so glutton to taste this dhal paaysam. So, somehow convinced my hubby and prepared this. When i was in mid of this preparation, i felt to taste it with Masala Vadai, even i prepared it too. I was just waiting to taste this in Banana Leaf, somehow finished my regular rice items and its time to taste Dhal Paayasam with Masala Vadai that too in Banana Leaf. Can you imagine that !!! Its a Real Yummy feast. OMG ! it was like heavenly taste and was giving live commentary on the taste to my hubby. You would have seen my hubby face during that time, he he he... His face was like GGGGGGrrrrrrrrrrrrr !!!! :P Fine, Jokes apart, here comes my heavenly feast for you all....
Sorry, for the bad clarity :(
ALL YOU NEED:
Moong Dhall 1 cup
Warm Milk 1 cup
Coconut pieces 6 Nos.
Jaggery To Taste
Elachi 2 Nos.
Raisins 8 Nos.
Cashew 6 Nos.
Water 1 glass
Ghee 3 spoons
Salt Pinch

METHOD:
     Pressure cook Toor Dhall with a pinch of salt. Once the pressure gets released, pour a glass of water and make it as bit watery. Now take a heavy bottomed pan, pour moong dhall and pour the warm milk and give a hard stir. Now add in the jaggery syrup (prepared after usual filteration process) keep it in simmer and stir inbetween. Let it boil for a while until raw smell of jaggery goes off. Coarsely grind the coconut pieces with elachi and add into the paayasam. Mix well. Moong Dhall will easily stick in the pan, so please take extra care. Heat some 3 spoons of ghee, add raisins and cashew, saute it until it turns golden brown. Now add into the Paayasam. Stir it well. Put off the flame. Now its time to taste it with Vadai :P

♬ Sangeetha♡Nambi ♬

December 13, 2012

Bhajji

     Its been long time i posted Tea time snacker. So, thought of posting this today which i use to prepare often during my weekend tea time. Since am not a lover of oil items, i use to prepare this only for my hubby and my lil one. When it is Raw Banana Bhajji, my hubby will be the Man of the Series and my lil one is the Man of the Match, who will empty the whole bowl :P Also my hubby will love to take with a hot cup of Tea or Coffee ever. Whenever he feels like having snacker in the evening, will blindly prepare this which is a minimal time consumer. So, here is my lil and hubby's favorite recipe.....


ALL YOU NEED:
Bengal Gram 1 cup
Rice Flour 3 spoons
Red chilly powder 2 spoons
Raw Banana/Onion/Potato Sliced
Baking Soda Pinch
Food Color Pinch
Salt To Taste
Water 1/2 glass
Oil To Deep Fry

METHOD:

     Heat oil in a pan for deep frying. Meantime, take a wide bowl, add bengal gram, rice flour, baking soda, food color, red chilly powder and salt, mix well by adding water. Add water until it comes to Bhajji flour consistency. Once the oil gets heated, dip the slices of raw banana/onion/potato into the dough and add it into the oil, deep fry it until it gets cooked. Simple is it ??!! Now serve hot with Tea.

♬ Sangeetha♡Nambi ♬

December 7, 2012

Vegetable Kurma

     Before i start my usual anecdote, i want to tell, this is my mom's version. My usual intake number of chapati are 3 by default, but whenever my mom prepare this kurma, intake numbers will be countless. Chapati in my plates will get vanish by next moment she serves :P I'll die for this kurma ever and love to taste this ONLY with chapati. Every one in my family will love to taste this. So, she use to prepare this very often. But after my marriage, as my hubby is not a chapati lover, i use to prepare it once in half year :( One day, i should say it was my favor day with very chill rainy climate, without asking any option to my hubby, just like that i prepared this dish. OMG ! i was in heaven on that day :P Even my hubby really enjoyed that hot and spicy kurma during that chill weather. So, why further delay ???Here comes my mom style kurma and my most favoriteeeeeeee !!!!!!!!!!

Here comes.......
ALL YOU NEED:
Chopped Beans 1/4 kg
Chopped Carrot 1/4 kg
Chopped Cabbage 1/4 kg
Chopped Tomato 1 No.
Chopped Onion 1 No.
Coriander Leaf Handful
Turmeric Powder Pinch
Soaked Peas 1 cup
Mustard 1 spoon
Salt To Taste
Oil 2 spoons

To Roast & Grind
Corainder Seeds 3 spoons
Diced Onion 1 No.
Green Chilly 4 to 5 Nos.
Fried Gram 2 spoon
Fennel Seed 1 spoon
Coconut 6 to 7 pieces
Garlic 4 cloves
Ginger 1 inch
Elachi 1 No.
Oil 1 Spoon

Roasted....

Veggies....
METHOD:
     Take a pan, heat a spoon of oil. Now add all items under "To Roast & Grind", saute it until raw smell goes off. Allow it to cool. Once done, grind it to a very fine paste. Let it sit for a while. Now, heat 2 spoons of oil in pressure pan, add mustard. Once it splutters, add chopped onion, chopped Tomato, saute it for a while. Pour the grounded paste, saute it well. Now add the chopped veggies. Mix well with the paste. Add turmeric powder and add required salt and a cup of water. Partially close the pan for a while. Now saute it again and close it completely and pressure it for 5 whistles and Switch off the flame. Once the pressure gets released, garnish with chopped coriander leaf and Serve hot with Chapati. OMG ! literally mouthwatering here... :P
♬ Sangeetha♡Nambi ♬

December 2, 2012

Kaaramani-Carrot Poriyal

     Whenever i go to market, i use to see people selling bunches of Kaaramani, as its a new veggie to me thought of giving a try one day. At the same time, i dont want to take risk much so planned to prepare this in the form of Beans-Carrot Poriyal by replacing Beans with this veggie, Kaaramani. Wow ! its a big surprise, everyone in my family thoroughly enjoyed also i had with bread by having it as a filler.


ALL YOU NEED:
Chopped Kaaramani 2 cups
Chopped Carrot 2 Nos.
Chopped Onion 2 Nos.
Moong Dhall 1/2 cup
Urad Dhall 1 spoon
Grated Coconut 1/2 cup
Coriander Leaf 2 Twigs
Curry Leaf 1 Twig
Mustard 1 spoon
Oil 2 spoons


To Boil:
Turmeric Powder Pinch
Chilly Powder 1 spoon
Salt To Taste
Water Required

METHOD:

     Take a pan, add chopped kaaramani and all the ingredients under "To Boil" section. Let it cook well. Now, drain the excess water. Now heat a spoon of oil in a pan, add mustard, once it splutters, add urad dhall, wait until it turns golden brown. Now add chopped onion, curry leaf, coriander leaf and pinch of salt. Saute it for a while. Now add boiled kaaramani and chopped carrot. Saute well until it mix with sauted onion. Close the pan lid, allow the carrot to get cooked. Meantime, semi-pressure cook moong dhall. Make sure, moong dhall should not overcooked. Now open the lid, add moong dhall, grated coconut and adjust with salt. Let it be in simmer for a while. Now put off the flame and serve hot.

♬ Sangeetha♡Nambi ♬

November 28, 2012

Semiya Paayasam

     Another first tried recipe here...... Our entire family is not a sweet loving family. So, its very rare to prepare sweet at home. But i was sceptical to prepare this dish for the first time. Its all b'cos of my kid's playschool order. It was a day before onam, they arranged for a mini function which was Onam celebration they gave instruction to bring this payasam. So, me somehow surfed google(!) and finally got the preparation method and served to my kid's onam celebration.


ALL YOU NEED:
Vermicelli 1 pkt
Sugar 1 1/2 cup
Thick Milk 1/2 litre
Salt Pinch

To Garnish
Ghee 5 spoons
Elachi 1 No.
Cashew 7 Nos.
Raisins 10 Nos.

METHOD:

     Bring down milk to boil. Let it be in simmer for a while. Meantime, roast the vermicelli in a pan for a while. Put off the flame. Once it gets cool, add it to the milk. Allow it to cook. Now add powdered Elachi and sugar gradually as per the taste. Give soft stir by not breaking the vermicelli. Let it sit in flame for a while. Parallely, heat 5 spoons of ghee in a pan, add raisins and Cashew. Fry it until it turns golden brown. Now, lets come back to the vermicelli, once its well boiled, add a pinch of salt to increase the sweetness. Now add the garnished items and stir it for a while and put off the flame. Serve hot !!!

♬ Sangeetha♡Nambi ♬

November 23, 2012

Vaazhapoo/Plantain Flower Poriyal

     I'll madly die for this poriyal. Yes, if it is hot from the flame. OMG ! i can't express my love towards it. All these "Hot from Flame" tasting was before marriage but now... Hope everyone knows that. :( Fine, this is the first time i prepared this poriyal after my marriage. Reason behind this late try was due to the cumbersome cleaning process. One day, when am returning back to home from office, i saw a very fresh Plantain flower, it tempted me much much to taste it right away so bought it blindly. Thank God, luckily, MIL - my savior was there at my home so asked here to clean it and chop it. Without any further delay, i prepared it. OMG ! what a heavenly taste it has !!! Everyone should try this for sure.. Here comes my moooooooosssssstttttttttt favyyyyyyyy poriyal.... :)


ALL YOU NEED:
Chopped Onion 2 Nos.
Toor Dhall 1/2 cup
Grated coconut 1/2 cup
Urad Dhall 2 spoons
Green chilly 3 Nos.
Curry Leaf 1 Twig
Mustard 1 spoon
Oil 2 spoons

To Pressure Cook
Cleaned Vaazhapoo 1 No
Turmeric Powder Pinch
Chilly Powder 4 Nos.
Salt To Taste

METHOD:

     Take a cooker, add all ingredients under "To Pressure Cook" and pressure it for 3 whistles. Leave it until it release the pressure. Keep a pan, heat 2 spoons of oil, add mustard, once it get splutters, add Urad dhall, once it turns golden brown, add chopped onion, silted green chilly, curry leaf and coriander leaf, saute it for a while. Mean time, do partial pressure cook of Toor dhall by adding a pinch of salt to it. Now its time to add cooked plantain flower, drain the excess water and add to the pan. Do a sauting. Drain the excess water in Too dhall and add it to the pan. Now add the grated coconut and adjust with salt. Saute it for 5 to 7 mins until coconut and toor dhall gets coated with the plantain flower. Put off the flame. Transfer it to serving bowl. Enjoy the heavenly taste. :)

♬ Sangeetha♡Nambi ♬

November 14, 2012

Lady'sfinger Masala

     Its my first tried recipe. Mostly i'll not like Lady's finger b'cos of its stickyness but this i liked it very much. Looted this recipe from my office colleague. She prepared this using Brinjal, just thought of giving a try with Lady's finger. Eventhough it was prepared by me, i was sceptical to taste it as am not a big lover. But, you want to know the outcome result. OMG !!! it was real yummy and big percentage of the dish was emptied by me.


ALL YOU NEED:
Lady's finger 1/4 kg
Turmeric Powder Pinch
Coriander Leaf Fresh
Salt To taste
Oil 4 spoons

To Roast & Grind
Big Onion 1 No.
Tomato 1 No.
Dry Chilly 4 Nos.
Sesame Seeds 3 tbsps
Ground nut 3 tsps
Ginger 1/2 inch
Garlic 5 Nos.
METHOD:

     Keep a pan, heat a spoon of oil, saute the inch sized lady's finger until the stickiness goes off. Transfer it to a plate, let it cool for a while. Heat a spoon of oil again, saute the Sesame seeds and Groundnut together and then add chopped onion, tomato, dry chilly, ginger and garlic, saute again until raw smell goes off. Allow it to cool, now grind the roasted content to a fine paste. Keep a pan, heat a spoon of oil again. Add lady's finger, grinded mixture, sprinkle some water, some salt and pinch of turmeric powder. Keep closed with lid. Let the lady's finger get mixed with the mixture. Now saute it continuously until the gravy completely coats with lady's finger. Put off the flame, transfer it to serving bowl. Now, serve hot...

Note: Preferably white sesame seeds are used and de-coated Groundnuts are used.

    Sending to the event CWS-Peanuts hosted by Priya.

♬ Sangeetha♡Nambi ♬

November 2, 2012

Mushroom Masala

     I am a lover of all Mushroom recipes. But its very rare i prepare mushroom at my home. After a BIG LOOOOOOOOOOOOOOOONNNNNNNNNGGGGGGGG hunt and gap i prepared this recipe for my weekend lunch. This is my first tried "JUST LIKE THAT" recipe. I was in dilemma whether the outome will be nice or not but to my surpise it was real yummy. Do u need the preparation method ??!! Here comesssssss..............


ALL YOU NEED:
Mushroom 1 packet
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Ginger/Garlic Paste 1 spoon
Coriander Powder 1 spoon
Turmeric Powder Pinch
Coriander Leaf 4 Twigs
Fennel Seeds 1 spoon
Cinnamon 1/4 inch
Chilly powder 1 spoon
Green Chilly 2 Nos.
Curry leaf 1 Twig
Cloves 3 Nos.
Garlic 7 Nos.
Salt To Taste
Oil 1 spoon
METHOD:

     Clean the mushroom and dice it. Let it sit for a while. Heat a spoon of oil in pan. Add mustard. Once it spluttered, add chopped onion, cinnamon, cloves, fennel seeds. Saute it for a while. Now add chopped onion, do a fine saute. Now add tomato, saute it again. Now add Ginger garlic paste, Garlic cloves, Turmeric Powder, Chilly powder, Corainder Powder (Optional). Saute it until oil oozes out. Now add diced mushrooms, sprinkle some water. Mix with the mixture and close the pan with lid. Allow to boil. After 5 mins or so, fry the mixture, until the extra water content goes off. Few mins before you put off the flame, add chopped corainder leaf, curry leaf and slited green chilly. Mix it for 5 mins and Serve hot...

Linking this to event hosted by SHAMA.... :)

♬ Sangeetha♡Nambi ♬

October 28, 2012

Carrot Dosai

     You know who owns the Fuzzy eater title ever ??!! Its my lil one. Daily i need to struggle with her to make her eat but it will end up in diaster always. eventhough, daily am excavating a different recipe but still it will be her favy for one days. Again i need to go for excavation process :(( When she was a baby, i can manage somewhat but now as she is a school goers, really "Make her eat" process is becoming tedious :( So, as usual i thought of something to prepare differently with very basic ingredients and at the same time it should be likey to my kid. Finally, Shaaaabbbbaaaaaa.... She liked it !!! Yipppppeeeeeee !!!! :)


ALL YOU NEED:
Dosa Batter 1 cup
Chopped Carrot 1 No.
Honey 1 spoon
Oil/Ghee 1 spoon

METHOD:
     Heat the dosa pan by greasing it with a spoon of oil/ghee. Once the pan gets heated, pour 1 cup of Dosa batter over the pan. Then add the chopped carrot. Add a spoon of oil/ghee around the border and a spoon of honey on top of the carrot. Allow it to sit for 2 mins. Then turn the dosa with spatula. Allow it to cook for 3 mins. Replace it in a plate and serve hot. Our lil one will enjoy like anything.

♬ Sangeetha♡Nambi ♬

October 23, 2012

Daahi Kaara Bhoondi

     I am not a lover of oil items. So, its very rare that i taste oil items or prepare oil items at home. But during that rare cases, my choice will store bought Onion Pakoras and Kaara Bhoodi. This dish was an instant one. I remember that was a weekend evening, thought of munching somethingJust like that i prepared this with simple inhouse ingredients. I always love to taste Kaara Bhoondi with thick curd rather than having it planing Kaara Bhoondi. Here comes my most favy Daahi chat :)


ALL YOU NEED:
Kaara Bhoondi 1 cup
Think Curd 3 spoons
Green Chilly 1 No.
Chopped Onion 1 No.
Corainder Leaf 2 Twigs

METHOD:
    Take a bowl of Kaara Bhoondi. Add 3 spoons of thick curd, mix well until curd coats all the Bhoondis. Now add chopped onion, chopped green chilly and corainder leaf. Serve immediately. If it gets delayed, crispy texture of Kaara Bhoondi will go off.

♬ Sangeetha♡Nambi ♬

October 17, 2012

Fried Idly

     After a week's gap, here is, self tried recipe which is a real Kids delight. This is the newly excavated recipe by me. You want to know the secret behind this??!! Here comes..... One fine day(!), my hubby asked me to prepare Sambar Mini Idly, so to make it as a perfect breakfast, i prepared Hotel Sambar and Coconut chutney and served a perfect hot pot sambar idly. Since he need more sambar, he asked me to bring the Sambar bowl and even i gave it and was doing some work in kitchen without having my breakfast. After my kitchen work, i was in big temptation to taste my most favy sambar idly. When i opened the Sambar bowl, i was like EEEEEEERRRRRRRR....... Sambar bowl was totally dry cleaned by my soooooo affectionate hubby and my lil one :( ONLY left was mini idlies. I am not a big lover of plain idly. So, an idea got flashed, surfed my fridge for Dhall powder, Wow ! luckily i got it. Just fried those idly with dhall powder in a pan, OMG ! it had a heavenly taste. Really Yummy ! so, this is the reason behind and here comes the procedure....


ALL YOU NEED:
Mini Idlies 1 plate
Instant Dhall/Garlic Powder 3 spoons
Oil/Ghee 2 spoons

METHOD:
    Heat a pan with a 2 spoons of oil/ghee. Then add the mini idlies. Let it fry for some 5 mins. Now add the Dhall/Garlic Powder and give a soft stir with the idlies. Allow the powder get coated well with Idlies and until it reaches crispy consistency. That's all.... So simple is it ?? Serve hot from the flame...

Note: Non-stick pan is recommended to prepare this dish.

♬ Sangeetha♡Nambi ♬

October 12, 2012

Guest Post IV

It seems this month going to be a "GUEST POST" Week. Yeah ! another Guest post here. This is from Jay of Tasty Appetite. When i pinged her to send the recipe for Guest Post, she didnt hesitate but she asked me to wait for few days as she was in her vacation. To be frank, i thought i need to give a remainder about guest post after a week but as soon as she back from her vacation, she immediately sent me the post with step by step clicks. How sweet she is... Really I am so impressed Jay. Thanks much...

Gals, you know what recipe she has sent me itssssssss......... "Chettinad Eral Kuzhambu" OMG ! name itself tempting me... I am an ardent fan of Prawn... Without making you to wait further, here comesssssss the yummy curry in her own sweet (You know why telling sweet, b'cos she praised me, Note the bolded line :P) words.... Slurrp !

Main Course....... :)

"Hello Friends, I’m so pleased to have been asked to guest post for Sangeetha,  and it really means a lot to me. I got to know Sangeetha, over the past year and "I really love her healthy recipe collections & nice presentation". :P

Once again, thank you friend, for choosing me for the guest post and I’m really honoured..:)

So glad to share with you all here today,  a very popular dish, "Eral Kuzhambu“ (Thick gravy) in Chettinad style.!

The recipe is simple and very delicious to eat with. The shrimp / prawns are cooked with a combination of drumsticks and flavored with ground coconut paste. It goes well with plain rice , papads or else.

Tingle your tastebuds with this traditional and mouthwatering Chettinad Eral Kuzhambu recipe..:)
ALL YOU NEED:
Prawn / Shrimp / Eral 300 g
Drumstick 1 No.
Onion 1 No.
Garlic 4 to 5 pods
Green Chilly 1 No.
Tomato 2 No.
Gingely Oil (or) Cooking oil 2 to 3 tbsp
Mustard 1/4 tsp
Cumin Seeds 1/2 tsp
Fenugreek Seeds 1/2 tsp
Curry Leaves 6 to 8 Nos.
Turmeric Powder 1/4 tsp
Red chilly Powder 1 tsp
Corainder Powder 2 tsp
Thick tamarind pulp 4 tbsp
Jaggery 2 pinch
Coconut Paste 4 tbsp
Coriander Leaf Fresh
Salt To Taste

METHOD:
  1. Peel, de-vein and clean the prawns thoroughly and keep aside.
  2. Chop drumstick, onion, tomato to fine slices.
  3. Heat oil in a kadai / pan and temper with mustard, cumin seeds, fenugreek & curry leaves.
  4. Add chopped onion, garlic, green chilly and fry them till transculent.
  5. Add in the finely chopped tomatoes and sauté well.
  6. Now add drumsticks and combine well.
  7. Add cleaned prawns and sauté in together.
  8. Add turmeric pwd, red chilly pwd, coriander pwd and salt.
  9. Mix well. Allow the prawns to get cooked in the masala.
  10. Once the masala thickens and let out oil, add thick tamarind juice, water and jaggery.
  11. Keep the flame in simmer for 6 to 7 mins and cook covered.
  12. Add the ground coconut paste and boil for 2 more minutes.
  13. Now you can see,  oil floats on top of the thick curry.
  14. Time to turn off flame.
  15. Transfer Eral Kuzhambu to  serving bowl with fresh coriander leaves garnishing.
  16. It makes an awesome combo with white rice & pappadam.


Step by step....
Try this tasty recipe, sure you’ll love it..:)

Your comments & suggestions shall help me a lot and inspire me to make more dishes.

Once again thanks Sangeetha for this nice opportunity..!"
♬ Sangeetha♡Nambi ♬

October 6, 2012

Guest Post III

     Its another GUEST POST from another Master.... As i already stated in my previous post, today am going to reveal who is that master is.... Yesssssssss !!! Before revealing about the profile, just want to tell a few words about my Guest. I know her from the day one i become a blogger. She will be the first commentor in all my post, many times. She motivated in many ways and the only blog which i admired in my begineer day is her blog. I love all her post mainly the clicks she use to post. Even i have forced her many times to place step by step pictures but due to some space contraints she restricted herself. But strictly i told her, i need step by step clicks for this guest post as i have loads of space in my blog :P Well, without rejecting my request, even she sent a beautiful recipe with wonderful clicks. Ok Ok... I understand, without any further delay, today's Guest Post was done by Priya of Priya's Versatile Recipes. Applause !!!!! :) Here comes her flavourful "Herbed breadsticks" for you gals, Enjoy !!!

Real flavored Bread Sticks....

ALL YOU NEED:
All purpose flour 2 cups
Whole wheat flour 1 cup
Active dry yeast 1 tbsp
Luke warm milk 1/2 cup
Coriander leaves (chopped) 2 tbsp
Dry Oregano 1/2 tsp
Dry Thymn leaves 1/2 tsp
Dry red chilly flakes 1 tsp
Butter (room temperature) 1 tbsp
Olive oil 2 tbsp
Sugar 1 tsp
Salt 1 tsp

My long time aim... Step by Step clicks of Priya.... :)
METHOD:

1. Add the yeast,sugar and salt to the luke warm water and keep aside until the yeast turns foamy.
2. Take the flours in a bowl with chopped coriander leaves,dry oregano and dry thymn leaves,add gradually the foamy yeast,olive oil and water.
3. Knead as a soft and smooth dough,cover the bowl and keep the dough in a warm place for two hours..
4. Once they doubled their size,punch down the dough,dust the dough with flour and roll them as a medium size long rope like strips.
5. Arrange the rolled breadsticks over a baking sheet lined over the baking tray.
6. Preheat the oven to 350F.
7. Arrange the baking pan in middle rack of the oven and bake for 25-30 minutes until the crust of the bread stick turns golden brown.
8. Brush immediately the bread sticks with the butter.
9. Serve warm with a bowl of soup.

Thanks for giving me an opportunity for making this guest post. - Priya

Priya, my heartfelt thanks for accpeting my request and contributing to my space... Thanks much again.... Friends, do visit her space, when u find time... You'll get lot of stuff there... Please dont miss it....

♬ Sangeetha♡Nambi ♬

October 2, 2012

Guest Post II

     Its GUEST POST again.... Nowadays me become "LIKE" NO NO "REAL" Lazy girl to compose a recipe post. At the same time, i dont want to leave my blog space too. So after a big discussion with my brain !, decided to post a couple of GUEST POST which i got from my co-bloggers. Those two persons are really THE MASTERS in our food blogging world. Yes, one is Aarthi of YUMMY TUMMY and another one is SHUUUUUUUUUU !!! Its S E C R E T !!! Will reveal it in my next post which her guest post too... :)

    Now, let me tell some words about Aarthi. Just a couple of months back, i got a chance to visit her space. From that time to till date, i never stopped visiting her space even she didnt post any recipe :) She is a newly married gal but when we check her blog, we feel like visiting a 25 yrs old married women's blog. Yes, she has a huge huge, Plenty plenty, different different (Watlese!) varieties of recipe in her space that too with Step by Step recipe. Always i use to wonder/admire how she gets time to take a click of every steps !!! Major highlight was, she use to click the ingredients used and label it accordingly. OMG ! i am impressed aarthi. So, here comes here "CHICKEN CURRY" in her own words....

Here it is.......

Over to Aarthi:
    **When I was asked to do a guest post by Sangeetha, I never wanted to say no to her..I accepted immediately..Thank you Sangeetha for giving me this opportunity to post my recipe in your awesome blog. I am really happy to meet all your viewers and do this post for them.

Let me tell something about me..

"Hai Friends.. My Name is Aarthi, I blog at YUMMY TUMMY. It is a food blog which has recipes around the world in step by step instructions with pictures which will be so helpful to you(I hope). I welcome all of you to come and explore my blog."
Now let me talk something about this recipe.. This is one of very basic chicken curry you could make. It calls for very basic ingredients, so you can whip up this no time. The cool thing about this is it is cooked in a pressure cooker which cooks the chicken quickly and makes it so meltingly tender..
I hope you will love this. Drop at my place sometime.
."

ALL YOU NEED:
Fennel Seeds / Saunf 2 tsp
Ginger Garlic Paste 2 tblspn
Garam Masala Powder 2 tsp
Curry leaves 1 twig
Chilli Powder 2 tsp
Onion large sliced 2 Nos.
Chicken 1/2 kg
Chopped Tomato 4 Nos.
Salt 3 tblspn
Oil To Taste

Her well-owned step by step clicks....

METHOD:

1. Take a pressure cooker and heat oil in it. Add in fennel seeds and let it crack.
2. Add in onions and saute for 5 mins.
3. Add in ginger garlic paste and mix well.
4. Now add in salt and all the spice powders and mix well.
5. Throw in tomatoes and curry leaves and cook till the tomatoes turn mushy.
6. Add in chicken pieces and toss well in the masala.
7. Now cover the pressure cooker and let it cook for 4 whistle. Now lower the flame and cook for 15 mins
on a low flame. Switch off the flame and let the pressure go all by itself.
8. Open the pressure cooker and add coriander leaves and mix well.
9. Serve with rice or roti.**

Aarthi, my heartfelt thanks for accpeting my request and contributing to my space... Thanks much again.... Friends, do visit her space, when u find time... You'll get lot of stuff there... Please dont miss it....

Check the GUEST POST I here...

♬ Sangeetha♡Nambi ♬

September 27, 2012

Triple Surprise Day !!!

    Willing to know what's that triple surprises are all about ???!! Here comes the first surprise, My blog's regular readers will be well-known that my hubby will never-ever care about my blog and sometimes even me !! Whenever, i ask him to check some interesting post of mine, he'll simply check the added clicks and he'll never read the content and will not give any feedback too !! How lucky wife i am, don't be envy :). Sometimes, NO NO always we use to fight for this issue. But today when i checked my official mail as soon as i reached office, There comes the suprise part, yes, he has FORWARDED A MAIL TO ME, Its UNBELIEVABLE !!! that too a cookery related mail !!! Yipppppeeeeee !!!!! It may be silly for u but for me, Its a real surprise :)

    Here's the second surprise, its about the mail sent by my hubby !! Can you able to imagine, you can get recipes by sending a very simple sms ??!!! Yeah ! there is an app created by my hubby's colleague. It was amazing. First i didn't believe, but when i tried it OMG ! i was jumping. Yes, it WORKS !!! i need to convey my heartfelt thanks to my hubby and to creator as well :)
Late'ah anupinalum latest'ah anupinaaru :P

Here is the gist about that app in creator's word:

"Hi,
This is an application I’ve developed for all India application contest.

It’s an SMS based application which I’ve named “RECIPE FINDER”. Message @cookbook any dish name to any number given below.

Try it at least once and you will like it for sure and it will help me in the contest too :)
Contest winner is chosen based on the number of users the App gets so every single message helps.
Image below explains how to use my app. Please forward this to all your contacts and project mates and post in facebook too if possible.
"

Here comes the step....

Suppose if you have any problem with the image, here comes the steps:

1. Type @cookbook <any dish name> and send to 92444 92444 eg. @cookbook Dosai
2. You will get all types of dish available with an alphabet or number assigned to it.
3. Reply with the alphabets or number
4. You will get Ingredients and Directions on how to make the dish.

OTHER NUMBERS:
ANDHRA 92462-01234/92977-77777/92464-92464
KARNATAKA 92434-92434
MAHARASTRA 92202-92202
TAMILNADU 92444-92444/92821-92821/9281092810
DELHI 92668-92668/92665-92665
GUJARAT 92273-92273

That's all, So simple is it...??

    Seems, he has created this app for some "ALL INDIA APPLICATION CONTEST", lets all try this atleast once and give him a possibility to be a winner. Just sending 2 sms doesn't matters, is it !!!. If possible spread a word across globe. :)

 Last but not least !!! This is my 200th post :) Happy that i posted it for some good cause !!! :)

September 23, 2012

How to set Curd ?

     Got bored and also become lazy nowadays to compose a recipe post so for a change, thought of posting some informative post which is the most useful & simple process for us in our routine work. Yes, today am going to brief about procedure of making curd or in another term setting of curd. My mom is well expertise in setting curd. Yes, My neighbour will give a bowl of warm milk and ask my mom to set it as curd. Mom use to tell, setting of curd needs a proper procedure and at the time it depends upon the "Kai Pakkuvam". Thank god even me fall under that "Kai Pakkuvam" person category. So, here comes my Kai pakkum :)


ALL YOU NEED:
Thick Milk 1/4 litre
Fermented Curd 1 spoon

METHOD:
     Bring 1/4 litre milk to boil. Keep it simmer and let it boil. Once done, put off the flame. Allow it cool not completely till it comes to luke warm. Now add a spoon of curd and give hard stir without any lumps. Close the bowl with lid. Will keep the closed bowl into a hot pack and close it. Keep it overnight i.e. for 6 - 7 hrs. Now check it in the early for perfect setted curd.

Note: Adding water to the milk is strictly RESTRICTED.

September 19, 2012

Oorundai or Vada or Pakoda Kuzhambu II

     As i intimated you long long ago so long ago in my Version I post, here posting the Version II of Urundai Kuzhambu. Story starts >> As we are Salem based people, we are new to this recipe when we come to chennai. Our family friend used to prepare this complicated and tasty gravy weekly once and even they used to share this to us. I was sceptical to have that. You know how it tasted ??!! Oh God ! it was tasted heavenly, mainly the balls added into the gravy. Even my hubby like this gravy, one day planned to try this during my early marriage days when i was a novice in cooking, i was like huh! such a big complicated process. Totally tired but one consoling thing was we both enjoyed throughly. It was real lip smacking gravy :) Nowadays it become a usual recipe even me become expert to prepare this in short time :P



ALL YOU NEED:
Masala Vadai (Round shape) 6 Nos.
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Turmeric Powder Pinch
Sambar Powder 2 spoons
Tamarind Syrup 1/4 cup
Curry Leaf 2 twigs
Coriander Leaf 1 twig
Water Required
Mustard 1 spoon
Salt To Taste

To Grind:
Coriander Powder 1 spoon
Coconut 5 pieces
Fennel Seed 1/2 spoon
Garlic 5 Cloves





METHOD:
     Heat a spoon of oil in a pan. Let the mustard gets splutters. Add chopped onion, tomato, curry leaf and corainder leaf. Saute it for a while. Meantime, grind the ingredients under section "To Grind". Pour the grinded items into the pan. Add turmeric powder, sambar powder and required salt. Add required amount of water and 1/4 cup of tamarind syrup. Allow it to boil, until raw smell goes off. Once done, put off the flame. Add Vada balls into and serve after 45 minutes with hot steamed rice.

♬ Sangeetha♡Nambi ♬

September 14, 2012

Karuveppilai Kuzhambu/Curry Leaf Curry

     As am a office goers, daily i use to struggle for one thing by default. That is, what to be prepared to fill my lunch box for next day !! This will be my daily struggle which starts @ 4 p.m a day before. One day , Guess, that was a mid of the week (Wednesday), i was literally clue-less what to prepare for next day lunch time, finally thought of trying some new gravy using some basic in-house ingredients at the same time, it should be healthy too. So, added all the ingredients what all i got in my hand :) Finally, done with the recipe too.
     My lunch time came, my lunch mates tasted it asked for the recipe as it was tasted heavenly. OMG ! What a great surprise to me at the same time, i was in a bit dilemma, do you know why !! i forgot the ingredients which i added b'cos i used max of all the ingredients when prepared this :P finally, recollect and informed them without any further delay, thought of loggin it in my space too. So, here comes my INNOVATIVE Gravy :)


INGREDIENTS:

ALL YOU NEED:
Curry Leaf 1 Handful
Ginger 2 inch
Pepper 1 spoon
Cumin Seeds 1/2 spoon
Bengal Gram 1 spoon
Garlic 6 cloves
Turmeric Powder Pinch
Sambar Powder 1 spoon
Gingelly Oil 3 spoons
Tamarind Syrup 1/4 cup
Coconut 3 pieces
Water Required
Salt To Taste

To Temper:
Mustard 1 spoon
Curry Leaf 1 Twig
Oil 1 spoons

METHOD:
     Heat a spoon of oil in a pan, add all the ingredients "ALL YOU NEED" section except Tamarind syrup. Saute it until raw smell goes off. Allow it to cool. Grind it to a fine paste. Heat a spoon of oil, add mustard and curry leaf. Pour the grinded paste, add required amount of water and pour the tamarind syrup. Now adjust with salt. Allow it to boil for a while. Put off the flame and serve hot with steamed rice and pappad.

Note: Bengal gram can be added more, which give thickness to the gravy...

♬ Sangeetha♡Nambi ♬

September 11, 2012

Beans Egg stir Fry

     I am not a big lover of Beans. On the other hand, i love Beans when it is prepared with Egg. Sounds like Mad is it !!! :P This stir fry will not be much spicy so, whenever i prepare Vatha Kuzhambu or Puli Kuzhambu, my sidedish will be this for sure. Even my lil one is not a bean lover but she is an egg lover, so this is the dual healthy recipe to serve to toddlers.


ALL YOU NEED:
Urad Dhall 1 spoon
Chopped Onion 2 Nos.
Red Chilly (Optional) 3 Nos.
Curry Leaf 1 Twig
Coriander Leaf 2 Twigs
Garlic 4 cloves
Egg 2 Nos.
Salt To Taste
Oil To Saute

To Pressure Cook
Chopped Beans 1/4 Kg
Turmeric Powder Pinch
Sambar Powder 1/2 spoon
Salt Pinch
Water 1/4 cup

METHOD:
     Take a wide pan, add all ingredients under "To Pressure Cook" section and mix it. Close the pan, allow it to boil until beans get cooked. Drain the excess water and keep it aside. Now heat a spoon of oil in a pan, add Urad Dhall, chopped onion, mashed Garlic, curry leaf, corainder leaf, saute it for a while. Now add cooked beans and saute it few minutes. Now, its time to add egg. Break the egg in a bowl and add pour the content into the beans mixture. Donot stir. Let it sit for a 2 minutes. Then give a hard stir until it mix-up with the entire beans mixture. Put off the flame once the egg cooked well.

Note: Can also add chopped tomato while sauting.

♬ Sangeetha♡Nambi ♬

September 7, 2012

Onion Chutney

     The most favorite chutney of mine. Being a "Dont Waste" person, whenever i prepare this chutney, i use to pray it should be left out atleast some few spoons !! Do you know why ??!! So that will get some spoons to lickaway !! He he he :P Also, i should say this is my savior, Yes, if i dont feel like prepare some gravy for my tiffen. Blindly i'll prepare. Even my hubby and lil will love this for sure. So, here comes my lick away chutney !!!


ALL YOU NEED:
Big Onion 3 Nos.
Urad Dhall 1 spoon
Bengal Gram 1 1/2 spoon
Red Chilly 3 Nos.
Curry/Corainder Leaf 2 Twigs
Coconut pieces 4 Nos.
Salt To Taste
Oil To Saute

To Temper:
Mustard 1 spoon
Curry Leaf 1 Twig
Oil 1 spoons


METHOD:
     Heat a spoon of oil in a pan. Add Urad Dhall, Bengal Gram, saute it in oil until it turns golden brown. Now add diced onion, red chilly, Corainder Leaf and add pinch of salt. Saute it well until raw smell goes off. Let it cool for a while. Now grind the saute items along with coconut pieces and adjust with salt. Now temper it by heating a spoon of oil in a pan, add mustard and curry leaf into it. Put off the flame. Add it to the chutney and serve with Hot idli.

Note: Can also add green chilly instead of red chilly or also try by adding both. Also, i'll prefer to temper this chutney. So, tempering is also purely OPTIONAL

♬ Sangeetha♡Nambi ♬

September 3, 2012

Drumstick leaf Sambar

     I am not a big lover of Sambar. But when it is with Drumstick, OMG ! immediately i'll follow in love. You know, LOVE IS BLIND :P You know even it will drink this sambar when it is in excess amount. I love to taste it with softy chapathi rather than hot steamed rice. This recipe was looted from my MIL. Moreover, this is the another "Our family's favorite"... :)


ALL YOU NEED:
Drumstick leaf Handfull
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Sambar Powder 1 1/2 spoon
Toor Dhall 1 cup
Turmeric Powder Pinch
Tamarind syrup 1/4 cup
Water 1 cup
Salt To Taste
Oil To prepare

To Temper:
Oil 2 spoons
Mustard 1 spoon
Cumin Seeds 1 spoon
Red Chilly 2 Nos.
Garlic 6 Nos.
Hing Pinch

METHOD:
     Pressure cook Toor dhall and keep it aside. Heat a spoon of oil in a pan, add chopped onion and chopped tomato. Saute it for a while. Now pour the pressure cooked toor dhall, tamarind syrup, sambar powder and salt. Add required amount of water. Let it boil until raw smell goes off. Once done, add the cleaned drumstick leaves and give a hard stir. Adjust with salt. Close the pan with lid. Leave it until the leaves gets cooked. Make sure, not to cook much, b'cos it will give bitter taste. Meantime, take a pan, heat a spoon of oil, add all the ingredients under section "To Temper" and pour it into sambar. Allow it to cook and check whether the leaf got cooked. Put off the flame. Now transfer it to serving bowl and serve hot with some perfect combo Pototo fries like THIS and THIS

Note: Make the sambar bit watery so that, once we put drumstick leaf, it will become thick automatically.

♬ Sangeetha♡Nambi ♬

August 29, 2012

Mor Kuzhambu II

     I am VERY BIG lover of this tangy mor kuzhambu. That too when it is Vada dipped, OMG ! i will eat away NO NO rather i should say DRINK AWAY the prepared gravy. Will just tell an example on my craze on this: When you check out my plate, mostly my main dish will be this gravy and my side dish is hot steamed rice. :) I'll behave like a real GLUTTON. Moreover, this is the first most recipe which is loved both by me and hubby as well. What a surprise !!! :) So i kept a nick name as "Our Family Dish"


To Grind - I
Diced Big Onion 1 No.
Diced Tomato 1 No.
Green Chilly 3 Nos.
Corainder Leaf 2 Twigs
Ginger 1/2 inch
Curry Leaf 1 Twig
Cumin Seeds 1/2 spoon
Coconut 2 pieces
To Grind - II
Tangy Curd 2 cups
Turmeric Powder Pinch
Salt As required/td>
Soak & Grind
Raw Rice 1 spoon
Toor Dhall 1 spoon
To Temper:
Urad dhall Vada 5 Nos.
Chopped Onion 1 No.
Corainder Leaf 2 Twigs
Curry Leaf 1 Twig
Red Chilly 2 Nos.
Cumin Seed 1/2 spoon
Mustard 1 spoon
Coconut Oil 2 Spoons
Hing Pinch

METHOD:
    First lets see the "PRE-REQUISITES" to prepare this dish. Grind the items mentioned under "3 Grind" sections seperately and keep aside. Now, heat a spoon of coconut oil. Add mustard, cumin seeds, red chilly, curry leaf and coriander leaf. Saute it. Add chopped tomato and onion, saute it until oil oozes out. Now add both "Grind I" and "Soak & Grind" mixtures. Add little amount of water. Allow it to boil. Its time to add "Grind II" mixture. Dont allow to boil, once when the bubbles come, switch off the flame. Now add the Urad dhall vada and close the pan with lid. Serve it after 30 minutes or so. So that vada, will completely dipped with the gravy.

Note: Make the gravy bit watery so that, once we put vada, it will become thick automatically.

♬ Sangeetha♡Nambi ♬

August 24, 2012

Egg Dosai

     This is my most favorite dosai among all Dosa varities. I use to prepare it atleast weekly once during my weekends. Whatever the sidedish may be, i always love to have this with sambar. Eventhough my hubby is not a big dosa lover, our morning tiffen will be dosa which can be prepared in a short time. My hubby use to scold me daily because of this routine dish, So, just to close his mouth :P i use to prepare this egg dosai which is his most favorite one. He can even take 4 egg dosa at a time. Here comes the simple, quickly prepared Egg dosa for your views....


ALL YOU NEED:
Dosa Batter 1 cup
Egg 1 No.
Oil/Ghee 2 spoons

METHOD:
     Heat the dosa pan by greasing it with a spoon of oil. Meantime, take a bowl, break an egg and stir well. Let it sit for a while. Once the pan gets heated, pour 1 cup of Dosa batter over the pan. Then pour the egg content evenly over the dosa batter. Add a spoon of oil/ghee around the border. Allow it to sit for 2 mins. Then turn the dosa with spatula. Allow it to cook for 3 mins. Replace it in a plate and serve hot with perfect sidedish.

Note: A small tip, can also add chopped onion after adding egg, to taste it as "Egg Onion dosai" - Chumma sollika vendiyathu thaan... :)

♬ Sangeetha♡Nambi ♬