February 28, 2012

Carrot Poori

     This recipe was drafted very long back and sitting silently in my New Post section. Its not because i forgot, its because the recipe "Poori". I am always against the "Oil Rich" items. So i dont feel like posting it. But my princess and my king are big poori lovers. One fine day(!), just felt to have poori in different form, so tried making with grated carrot. Hmm.... OMG! what is this ! am just blaberring, without getting any note to add further. Better i'll go the preparation directly gals.

INGREDIENTS
Wheat Flour - 2 cups
Maida Flour - 1 cup
Grated Carrots - 2 Nos.
Milk - 1 cup
Water - required to prepare dough
Oil - To Fry
Salt - To Taste


METHOD:
     Knead both wheat and maida flour using the list under "Ingredients" section along with grated carrot. Make it soft chapathi dough. Add a spoon of oil at the end of the preparation and allow it to sit for 30 minutes. After 30 mins, make it as a small round shaped balls and press it as Poori and deep fry it. Incase, if your kid doesnt like any type of veggie, u can prepare it in this way. It will add more taste and nutrition to your usual dish. Serve hot with Channa Masala.

♥ Sangeetha♡Nambi ♥

February 23, 2012

Green Hyacinth Bean Gravy

     I love the tamil month "Thai". Wondering why telling suddenly, its because of the peak season of Green Hyacinth Bean or Pachai Mochai. When this month comes, you can see this bean on road side of many villages where people will sold it for cheap rate. I love the raw smell of this bean, think my craziness towards it when it is cooked. My grandpa, use to buy this in big jute bag during season time. This is my Grand ma's favorite recipe which she used to prepare in many forms. Some are listed below

    1. As we outer skin is not edible, my grand ma use to steam the bean and the inner bean portion is edible whereas the outer skin is thrown away. As we prepare using Groundnut. This we use to have it as evening snack.
    2. She soak only the inner bean by taking out fron the green outer layer and soak it overnight and further remove the outer thin layer of the soaked bean and make a gravy for rotis which is called as "Pithukam parupu Kuzhambu"
    3. Boil the inner bean, and she will make as a gravy which can kept for hot steamed rice and to Roti as well. This is the gravy which am planned to showcase it today.


INGREDIENTS
Boiled green hyacinth Bean - 1 cup
Chopped onion - 2 Nos.
Chopped Tomato - 1 No.
Fennel Seeds - 1 spoon
Grated coconut - 1/2 cup
Coriander Powder - 1 spoon
Chilly/Sambar Powder - 1 1/2 spoon
Turmeric Powder - Pinch
Salt - To taste
Oil - To garnish
Cinnamon - 1/4 inch
Cloves - 4 Nos.

METHOD:
     Grind the grated coconut along with fennel seeds & corainder powder and keep aside. Keep a pan. Heat a spoon of oil. Add cinnamom, cloves, chopped onion, saute it for 5 mins and then add tomato. Fry it. Add turmeric powder, sambar powder and pinch of salt. Fry it till the oil oozes out. Then add boiled bean and fry it with the masala. Then add grinded coconut powder, add required salt and water. Allow it to boil until the raw smell of coconut & coriander smell goes off. Now taste with hot steamed rice or roti. Grand ma's recipe always ROCKs !!

     Sending this to the event - "HITS" in Sangee Vijay's space.


Note:Can also make it as thick gravy to keep it as Roti side dish.

♥ Sangeetha♡Nambi ♥

February 21, 2012

Surprise from my new friend !

    Today when i checked my comments moderation section, i received a message from my co-blogger, No No, my new blogger friend Asiya Omar for my previous post. As i can see her comment already there, thought what it should be for !! When i read, i was like Hah!, it was an Award time :) Yes, she shared a "Liebster Blog" award for this Irregular girl. Liebster ! What does it mean ??!! Before googling it, I assumed it should be "Irregular" :P (which suits well for me right) Thank god she didnt damage me, it means "Favourite or Dearest" in German. How sweet she is, within this very short span of time, she awarded this to me. Asiya, Its my pleasure to accept it. Plenty of Thanks to you. Keep Visiting and Keep sharing the award to me ;)


    With this happiest note, she ended up with some rules :( Yes, i need to share this to five of my co-bloggers. ONLY five :( how can i restrict. Too bad of u Asiya. I need to follow the rules. No way ! Herecomes my FIVE co-bloggers list.

Priya of Priyaeasyntastyrecipes
Reva of Kaarasaaram
Gayathri Anand of Kavithavin Kaivannam
Dr.Sameena Prathap of My Culinary Creations
Menaga of Shasiga

Gals! u need to follow the rules as well i.e. Pass it to ONLY FIVE. TIT for TAT :P

- Thank the person that gave the award and link back to their blog.
-Copy and paste the award to your blog.
-Reveal the 5 blogs you have chosen to award and let them know by commenting on their blog.
-Hope they pass it forward by accepting and awarding it to bloggers they would like to honor.

February 18, 2012

Mini Idly in Hotel Sambar

     IDLY, i should say this is my hubby's favorite recipe but asusual this will come under my Hatred recipes list. But somehow i'll like/love Mini Idlies only when it is completely dipped in Home made Hotel Sambar along with coconut chutney. I always love to have with both Sambar & Chutney. If chutney is missing will feel like am missing something like a big loss :) Also, while am enjoying recipe, will not show my bowl to anyone. Not b'cos others will eat away this, its b'cos u cant find the shape of Mini Idly. Will fight and smash it nicely and make it as a Idly Halwa, so that it will get dipped nicely with Sambar & Chutney and No more Idly taste :P (Iam damn sure, yours reaction will be like Yuck!) Here is my Hatred, Hmmmmm no... Favorite...??? recipe


INGREDIENTS
Home made Hotel Sambar - 2 cups
Coconut Chutney - 4 spoons
Idly Batter - 10 Nos.
Chopped Onion - 1 No.
Chopped Coriander Leaf - 1/2 cup

METHOD:
     Pour idly batter in mini idly plates and Steam it for 15 mins in simmer. Seperate the idlies from the plate and keep aside. Take a wide bowl, add pour Sambar & Chutney and then add steamed idlies to the mixture. Keep it untouched for 10 mins. Then add chopped onion & corainder leaf while you serving. Slurp !


Note:Mandatorily, it should be served when it is hot.

♥ Sangeetha♡Nambi ♥

February 14, 2012

Dry fish Gravy with Green Hyacinth bean

     I am a BIG BIG BIG fan for the aromatic(!) smell of Dry fish when it is cooked. When ever my mom prepares this dish, i will not go for Rasam or Curd. Will always finish off my lunch only with this Gravy. My brother is more than me. Thinking how ! he'll empty the whole prepared gravy with hot steamed rice, without going for Rasam or Curd. I know ! I know ! What you people are thinking !! Just damaging my family by saying as "Sariyana, thinni kudumbam da" :P. No worries for me :) I still say this is our family's favorite recipe rather than mine. I dont want to take much of your time by telling my family story. Here comes the method !

INGREDIENTS
Nethili/Anchovies Dry fish - 1/4 kg
Boiled Hyacinth Bean or Pachai Mochai - 1 cup
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Brinjal - 4 or 5 Nos.
Chilly powder - 1 or 2 spoons
Coriander Powder - 1 spoon
Turmeric Powder - Pinch
Grated Coconut - 1/2 cups
Tamarind Syrup - 1/2 cup
Salt - To taste
Oil - To Garnish


METHOD:
     Grind the coconut with corinader powder and Keep aside. Keep a pan, heat a spoon. Add chopped onion, saute it until it turns golden brown. Then add chopped tomato along with turmeric & chilly powder, fry it until oil oozes out. Then add brinjal, mochai/bean and grinded coconut with the sauted mixture add a cup of water along with salt. Allow it to cook. When brinjal is half-cooked, pour the tamarind syrup, allow it boil, until the raw smell goes off. Add dry fish, allow it cook for 5 - 7 mins by closing the pan with the lid. Put off the flame.

    Enjoy my fav. dish with hot steamed rice and roti/chapati as well.

♥ Sangeetha♡Nambi ♥

February 12, 2012

Coriander/Kothamalli Chutney

     Haaaaaaa ! Wat a Smell ! I LOVE LOVE LOVE (Contradictory to my Prev. Post!) the coriander leaf smell forever. I love to cook Coriander leaf recipes atleast once in a week like Chutney, Pulav etc. If i dont feel like cooking, will blindly go for the quickly prepared Corainder chutney with hot steamed rice or simply as a side dish for rasam. I know to prepare this in 3 forms, today planned to share the most tasty and yummy method using Coconut.

INGREDIENTS
Chopped Corainder Leaf - 1 Bunch
Grated Coconut - 1/2 cup
Red Chilly - 3 or 4 Nos.
Green Chilly - 1 No.
Urad Dhall - 2 spoon
Bengal Gram - 1 or 2 spoon
Tamarind - Small Gooseberry size
Oil - 1 spoon
Hing - Pinch (Optional)
Salt - To taste


METHOD:
     Keep a pan, heat a spoon. Add Urad dhall and Bengal Gram fry it until it turns golden brown color. Then add red and green chillies, saute it for a minute. Then add coriander leaf along with Hing (Optional), saute for 3 to 4 minutes until the raw smell goes off. Can also add pinch off salt, just to mix the ingredients. Put off the flame. Cool it for 5 mins. Grind the items with grated coconut and required salt. If u feel, it looks plain and simple, Can also garnish with mustard. As you do it for Coconut chutney.


♥ Sangeetha♡Nambi ♥

February 9, 2012

Mutton Liver Soup

     If anyone say "I hate Mutton", am the first person to follow them. Yes, I HATE HATE HATE Mutton, Huh ! I should say, this is my FIRST MUTTON recipe in my 3 Years of married life. I tried this recipe only cos of my lil one as i want to give intro to all NV foods. Hmm... What else to say ??!! OMG ! What is this, am in lack of words as i dont like this recipe :( Fine friends, lets go for the preparation method.


INGREDIENTS

Goat Liver - 50 g
Chopped Onion - 1 No.
Chopped Tomato - 1 No.
Pepper Powder - 1/2 spoon
Cloves - 3 Nos.
Garlic Cloves - 4 Nos.
Cinnamon - 1 inch
Fennel Seeds - 1/2 spoon
Water - 1 cup
Salt - To Taste
Oil - 1 spoon

METHOD:
     Take a pressure cooker. Heat a spoon of oil, add Cloves, Cinnamon, Garlic cloves, Fennel seeds, then add chopped onion, tomato. Saute it for 5 mins along with pepper powder and required salt. Add Goat liver along with the mixture for 5 mins. Add a cup of water. Allow it to boil for 2 mins and Pressure cook it in simmer for 10 mins after a whistle sound. Same can done with Chest Bone of Goat called as "Nenju Elumbu" in tamil. Even though i don't like this, i will say this as 200% energetic dish for toddlers.

Note:Can also use this as an alternate for Rasam.

♥ Sangeetha♡Nambi ♥

February 7, 2012

Vanilla Tutti Fruity Cake

     Whoops ! (Piched me) Its True ! Wondering, why ? Its b'cos of CAKE in my post. OMG ! I should say "My dream came True" :P Yes Friends, its my long time aim /wish(!) to try a cake using my Microwave. When i came to the end of the recipe preparation, I am totally flabbergasted with the outcome and so eager to taste my "FIRST BAKED" cake. I want to share each and every note from the scratch i started buying things to prepare this recipe, but i dont want to put Mokkai so, without taking much of your time.. Here you have my "FIRST BAKED RECIPE"

INGREDIENTS

Maida - 1 cup
Egg white - 2 Nos.
Melted Butter - 3 Spoons
Tutti Fruti - 1/2 cup
Vanilla Essence - 1 spoon
Powdered Sugar - To Taste


METHOD:
     Take a wide vessel add seived maida, powdered sugar and mix it well. Add egg white and butter, mix gently without forming any lumps alogn with vanilla extract. As i dont have Hand whipper, i used whipper option in mixie to mix the content. Add the tutti fruti/plums with the whipped mixture. Grease a wide microwave bowl with butter, pour the mixture. As i have pre-defined "Cake" option in my IFB Oven, i simply kept the bowl and clicked the "Cake" option which will set the timer and temperature by default. I just kept the timer for 10 minutes. when its 5 minutes, just stopped the oven and checked whether cake is in proper condition and again restarted the process. After 10 mins, take it out and leave it for couple of minutes and enjoy the hot Tutti fruti cake :)


     Sorry for the very bad image clarity :(

♥ Sangeetha♡Nambi ♥

February 2, 2012

Jaggery/Sweet Pongal

     OMG ! this recipe is my long drafted post sitting sadly in my list. Finally, thought of publishing this to ur views/comments. Usually, everyone will be eagerly waiting for the outcome of their first try. Likewise, even i waited to taste the final outcome of this recipe. As, i tried this for the first time in my new home for this "Mattu Pongal". Really the taste was too good and still feeling the taste from my memories. :P

INGREDIENTS
Pachai Arisi - 2 cups
Moong dhall - 1/2 cup
Water - 4 to 5 cups
Jaggery powder - 1/2 cup
Salt - Pinch

To Garnish:
Ghee Roasted Cashew
Ghee Roasted Dry grapes
Ghee - 4 to 5 spoons


METHOD:
     Keep a thick bottomed,wide vessel. Pour 3 cups of water along with pinch of salt. Allow to boil, then add rice and moong dhall. Allow to boil until the rice and moong dhall gets cooked. Do keep mixing the content inbetween when it boils. Few minutes before puting off the flame, add the jaggery powder by stirring the rice content. Once the jaggery mixed without any lumps, add roasted cashew and dry graphes by pouring the 4 spoons of ghee.

    OMG ! i can't resist, its really tempting me. i feel like eating this Pongal now :(

Note:Can also add milk along with water by omitting salt, which adds more taste.

♥ Sangeetha♡Nambi ♥

February 28, 2012

Carrot Poori

     This recipe was drafted very long back and sitting silently in my New Post section. Its not because i forgot, its because the recipe "Poori". I am always against the "Oil Rich" items. So i dont feel like posting it. But my princess and my king are big poori lovers. One fine day(!), just felt to have poori in different form, so tried making with grated carrot. Hmm.... OMG! what is this ! am just blaberring, without getting any note to add further. Better i'll go the preparation directly gals.

INGREDIENTS
Wheat Flour - 2 cups
Maida Flour - 1 cup
Grated Carrots - 2 Nos.
Milk - 1 cup
Water - required to prepare dough
Oil - To Fry
Salt - To Taste


METHOD:
     Knead both wheat and maida flour using the list under "Ingredients" section along with grated carrot. Make it soft chapathi dough. Add a spoon of oil at the end of the preparation and allow it to sit for 30 minutes. After 30 mins, make it as a small round shaped balls and press it as Poori and deep fry it. Incase, if your kid doesnt like any type of veggie, u can prepare it in this way. It will add more taste and nutrition to your usual dish. Serve hot with Channa Masala.

♥ Sangeetha♡Nambi ♥

February 23, 2012

Green Hyacinth Bean Gravy

     I love the tamil month "Thai". Wondering why telling suddenly, its because of the peak season of Green Hyacinth Bean or Pachai Mochai. When this month comes, you can see this bean on road side of many villages where people will sold it for cheap rate. I love the raw smell of this bean, think my craziness towards it when it is cooked. My grandpa, use to buy this in big jute bag during season time. This is my Grand ma's favorite recipe which she used to prepare in many forms. Some are listed below

    1. As we outer skin is not edible, my grand ma use to steam the bean and the inner bean portion is edible whereas the outer skin is thrown away. As we prepare using Groundnut. This we use to have it as evening snack.
    2. She soak only the inner bean by taking out fron the green outer layer and soak it overnight and further remove the outer thin layer of the soaked bean and make a gravy for rotis which is called as "Pithukam parupu Kuzhambu"
    3. Boil the inner bean, and she will make as a gravy which can kept for hot steamed rice and to Roti as well. This is the gravy which am planned to showcase it today.


INGREDIENTS
Boiled green hyacinth Bean - 1 cup
Chopped onion - 2 Nos.
Chopped Tomato - 1 No.
Fennel Seeds - 1 spoon
Grated coconut - 1/2 cup
Coriander Powder - 1 spoon
Chilly/Sambar Powder - 1 1/2 spoon
Turmeric Powder - Pinch
Salt - To taste
Oil - To garnish
Cinnamon - 1/4 inch
Cloves - 4 Nos.

METHOD:
     Grind the grated coconut along with fennel seeds & corainder powder and keep aside. Keep a pan. Heat a spoon of oil. Add cinnamom, cloves, chopped onion, saute it for 5 mins and then add tomato. Fry it. Add turmeric powder, sambar powder and pinch of salt. Fry it till the oil oozes out. Then add boiled bean and fry it with the masala. Then add grinded coconut powder, add required salt and water. Allow it to boil until the raw smell of coconut & coriander smell goes off. Now taste with hot steamed rice or roti. Grand ma's recipe always ROCKs !!

     Sending this to the event - "HITS" in Sangee Vijay's space.


Note:Can also make it as thick gravy to keep it as Roti side dish.

♥ Sangeetha♡Nambi ♥

February 21, 2012

Surprise from my new friend !

    Today when i checked my comments moderation section, i received a message from my co-blogger, No No, my new blogger friend Asiya Omar for my previous post. As i can see her comment already there, thought what it should be for !! When i read, i was like Hah!, it was an Award time :) Yes, she shared a "Liebster Blog" award for this Irregular girl. Liebster ! What does it mean ??!! Before googling it, I assumed it should be "Irregular" :P (which suits well for me right) Thank god she didnt damage me, it means "Favourite or Dearest" in German. How sweet she is, within this very short span of time, she awarded this to me. Asiya, Its my pleasure to accept it. Plenty of Thanks to you. Keep Visiting and Keep sharing the award to me ;)


    With this happiest note, she ended up with some rules :( Yes, i need to share this to five of my co-bloggers. ONLY five :( how can i restrict. Too bad of u Asiya. I need to follow the rules. No way ! Herecomes my FIVE co-bloggers list.

Priya of Priyaeasyntastyrecipes
Reva of Kaarasaaram
Gayathri Anand of Kavithavin Kaivannam
Dr.Sameena Prathap of My Culinary Creations
Menaga of Shasiga

Gals! u need to follow the rules as well i.e. Pass it to ONLY FIVE. TIT for TAT :P

- Thank the person that gave the award and link back to their blog.
-Copy and paste the award to your blog.
-Reveal the 5 blogs you have chosen to award and let them know by commenting on their blog.
-Hope they pass it forward by accepting and awarding it to bloggers they would like to honor.

February 18, 2012

Mini Idly in Hotel Sambar

     IDLY, i should say this is my hubby's favorite recipe but asusual this will come under my Hatred recipes list. But somehow i'll like/love Mini Idlies only when it is completely dipped in Home made Hotel Sambar along with coconut chutney. I always love to have with both Sambar & Chutney. If chutney is missing will feel like am missing something like a big loss :) Also, while am enjoying recipe, will not show my bowl to anyone. Not b'cos others will eat away this, its b'cos u cant find the shape of Mini Idly. Will fight and smash it nicely and make it as a Idly Halwa, so that it will get dipped nicely with Sambar & Chutney and No more Idly taste :P (Iam damn sure, yours reaction will be like Yuck!) Here is my Hatred, Hmmmmm no... Favorite...??? recipe


INGREDIENTS
Home made Hotel Sambar - 2 cups
Coconut Chutney - 4 spoons
Idly Batter - 10 Nos.
Chopped Onion - 1 No.
Chopped Coriander Leaf - 1/2 cup

METHOD:
     Pour idly batter in mini idly plates and Steam it for 15 mins in simmer. Seperate the idlies from the plate and keep aside. Take a wide bowl, add pour Sambar & Chutney and then add steamed idlies to the mixture. Keep it untouched for 10 mins. Then add chopped onion & corainder leaf while you serving. Slurp !


Note:Mandatorily, it should be served when it is hot.

♥ Sangeetha♡Nambi ♥

February 14, 2012

Dry fish Gravy with Green Hyacinth bean

     I am a BIG BIG BIG fan for the aromatic(!) smell of Dry fish when it is cooked. When ever my mom prepares this dish, i will not go for Rasam or Curd. Will always finish off my lunch only with this Gravy. My brother is more than me. Thinking how ! he'll empty the whole prepared gravy with hot steamed rice, without going for Rasam or Curd. I know ! I know ! What you people are thinking !! Just damaging my family by saying as "Sariyana, thinni kudumbam da" :P. No worries for me :) I still say this is our family's favorite recipe rather than mine. I dont want to take much of your time by telling my family story. Here comes the method !

INGREDIENTS
Nethili/Anchovies Dry fish - 1/4 kg
Boiled Hyacinth Bean or Pachai Mochai - 1 cup
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Brinjal - 4 or 5 Nos.
Chilly powder - 1 or 2 spoons
Coriander Powder - 1 spoon
Turmeric Powder - Pinch
Grated Coconut - 1/2 cups
Tamarind Syrup - 1/2 cup
Salt - To taste
Oil - To Garnish


METHOD:
     Grind the coconut with corinader powder and Keep aside. Keep a pan, heat a spoon. Add chopped onion, saute it until it turns golden brown. Then add chopped tomato along with turmeric & chilly powder, fry it until oil oozes out. Then add brinjal, mochai/bean and grinded coconut with the sauted mixture add a cup of water along with salt. Allow it to cook. When brinjal is half-cooked, pour the tamarind syrup, allow it boil, until the raw smell goes off. Add dry fish, allow it cook for 5 - 7 mins by closing the pan with the lid. Put off the flame.

    Enjoy my fav. dish with hot steamed rice and roti/chapati as well.

♥ Sangeetha♡Nambi ♥

February 12, 2012

Coriander/Kothamalli Chutney

     Haaaaaaa ! Wat a Smell ! I LOVE LOVE LOVE (Contradictory to my Prev. Post!) the coriander leaf smell forever. I love to cook Coriander leaf recipes atleast once in a week like Chutney, Pulav etc. If i dont feel like cooking, will blindly go for the quickly prepared Corainder chutney with hot steamed rice or simply as a side dish for rasam. I know to prepare this in 3 forms, today planned to share the most tasty and yummy method using Coconut.

INGREDIENTS
Chopped Corainder Leaf - 1 Bunch
Grated Coconut - 1/2 cup
Red Chilly - 3 or 4 Nos.
Green Chilly - 1 No.
Urad Dhall - 2 spoon
Bengal Gram - 1 or 2 spoon
Tamarind - Small Gooseberry size
Oil - 1 spoon
Hing - Pinch (Optional)
Salt - To taste


METHOD:
     Keep a pan, heat a spoon. Add Urad dhall and Bengal Gram fry it until it turns golden brown color. Then add red and green chillies, saute it for a minute. Then add coriander leaf along with Hing (Optional), saute for 3 to 4 minutes until the raw smell goes off. Can also add pinch off salt, just to mix the ingredients. Put off the flame. Cool it for 5 mins. Grind the items with grated coconut and required salt. If u feel, it looks plain and simple, Can also garnish with mustard. As you do it for Coconut chutney.


♥ Sangeetha♡Nambi ♥

February 9, 2012

Mutton Liver Soup

     If anyone say "I hate Mutton", am the first person to follow them. Yes, I HATE HATE HATE Mutton, Huh ! I should say, this is my FIRST MUTTON recipe in my 3 Years of married life. I tried this recipe only cos of my lil one as i want to give intro to all NV foods. Hmm... What else to say ??!! OMG ! What is this, am in lack of words as i dont like this recipe :( Fine friends, lets go for the preparation method.


INGREDIENTS

Goat Liver - 50 g
Chopped Onion - 1 No.
Chopped Tomato - 1 No.
Pepper Powder - 1/2 spoon
Cloves - 3 Nos.
Garlic Cloves - 4 Nos.
Cinnamon - 1 inch
Fennel Seeds - 1/2 spoon
Water - 1 cup
Salt - To Taste
Oil - 1 spoon

METHOD:
     Take a pressure cooker. Heat a spoon of oil, add Cloves, Cinnamon, Garlic cloves, Fennel seeds, then add chopped onion, tomato. Saute it for 5 mins along with pepper powder and required salt. Add Goat liver along with the mixture for 5 mins. Add a cup of water. Allow it to boil for 2 mins and Pressure cook it in simmer for 10 mins after a whistle sound. Same can done with Chest Bone of Goat called as "Nenju Elumbu" in tamil. Even though i don't like this, i will say this as 200% energetic dish for toddlers.

Note:Can also use this as an alternate for Rasam.

♥ Sangeetha♡Nambi ♥

February 7, 2012

Vanilla Tutti Fruity Cake

     Whoops ! (Piched me) Its True ! Wondering, why ? Its b'cos of CAKE in my post. OMG ! I should say "My dream came True" :P Yes Friends, its my long time aim /wish(!) to try a cake using my Microwave. When i came to the end of the recipe preparation, I am totally flabbergasted with the outcome and so eager to taste my "FIRST BAKED" cake. I want to share each and every note from the scratch i started buying things to prepare this recipe, but i dont want to put Mokkai so, without taking much of your time.. Here you have my "FIRST BAKED RECIPE"

INGREDIENTS

Maida - 1 cup
Egg white - 2 Nos.
Melted Butter - 3 Spoons
Tutti Fruti - 1/2 cup
Vanilla Essence - 1 spoon
Powdered Sugar - To Taste


METHOD:
     Take a wide vessel add seived maida, powdered sugar and mix it well. Add egg white and butter, mix gently without forming any lumps alogn with vanilla extract. As i dont have Hand whipper, i used whipper option in mixie to mix the content. Add the tutti fruti/plums with the whipped mixture. Grease a wide microwave bowl with butter, pour the mixture. As i have pre-defined "Cake" option in my IFB Oven, i simply kept the bowl and clicked the "Cake" option which will set the timer and temperature by default. I just kept the timer for 10 minutes. when its 5 minutes, just stopped the oven and checked whether cake is in proper condition and again restarted the process. After 10 mins, take it out and leave it for couple of minutes and enjoy the hot Tutti fruti cake :)


     Sorry for the very bad image clarity :(

♥ Sangeetha♡Nambi ♥

February 2, 2012

Jaggery/Sweet Pongal

     OMG ! this recipe is my long drafted post sitting sadly in my list. Finally, thought of publishing this to ur views/comments. Usually, everyone will be eagerly waiting for the outcome of their first try. Likewise, even i waited to taste the final outcome of this recipe. As, i tried this for the first time in my new home for this "Mattu Pongal". Really the taste was too good and still feeling the taste from my memories. :P

INGREDIENTS
Pachai Arisi - 2 cups
Moong dhall - 1/2 cup
Water - 4 to 5 cups
Jaggery powder - 1/2 cup
Salt - Pinch

To Garnish:
Ghee Roasted Cashew
Ghee Roasted Dry grapes
Ghee - 4 to 5 spoons


METHOD:
     Keep a thick bottomed,wide vessel. Pour 3 cups of water along with pinch of salt. Allow to boil, then add rice and moong dhall. Allow to boil until the rice and moong dhall gets cooked. Do keep mixing the content inbetween when it boils. Few minutes before puting off the flame, add the jaggery powder by stirring the rice content. Once the jaggery mixed without any lumps, add roasted cashew and dry graphes by pouring the 4 spoons of ghee.

    OMG ! i can't resist, its really tempting me. i feel like eating this Pongal now :(

Note:Can also add milk along with water by omitting salt, which adds more taste.

♥ Sangeetha♡Nambi ♥