Brinjal Drumstick Stir Fry

     My addiction towards Brinjal & Drumstick will never die, i think. Yes, I am a BIGGGGGGGGG fan of Brinjal-Drumstick combo. When its peak Drumstick season, will blindly prepare Drumstick, thrice in a week minimum. Before my marriage, my mom use to serve hot this as a starters. I'll take more than 30 minutes to finish off the plate by tasting and enjoying one by one. Another (G)OLDEN memory, which will neverever come back. In General, i use to prepare this using Onion and Tomato, but this time just tried to do it as "Simple Potato Fry" without using Onion & Tomato ingredients. Actually, this is another looted recipe from my office colleague. Here comes the looted recipe tried by me...

ALL YOU NEED

Drumstick	2 Nos.
Sliced Brinjal	1/4 kg
Chilly powder	1 spoon
Coriander Powder (Optional)	1 spoon
Turmeric Powder	Pinch
Salt	To Taste
Oil	2 spoons

METHOD:
    Heat a spoon of oil in non-stick tawa. Add Drumstick pieces, Brinjal slices, mix with oil for 2 minutes. Then add all tri-powders and asjust with salt. Close it with lid for 5 minutes. Saute it inbetween. Let it sit in simmer until it gets cooked and powders gets coated very well. So crispy & simple method, is it ?? :)

♬ Sangeetha♡Nambi ♬

Mango Rice

     I am the one & only crazy lover of TANGY products in my family. When it comes to "Queen of Tangy"(!) i.e. Mango, OMG ! i'll die for all Mango products. Before that, do u know who is "King of Tangy" its TAMARIND :) (Source: Sangeetha's GK :P) Jokes apart, as its peak mango season, i got a dozen of tangy mangoes from my neighbour who owns a Gigantic Mango Tree. Yum... I was wondering how to empty it in single shot as am the one who loves it. So, thought of making Mango rice, which even my hubby likes bit. But there is one tedious job in that. Any Guess !!! Yes, its grating of mango. Suddenly my MIL got flashed into my mind so, asked her to grate all 12 :P Thanks to her. Now its my turn to prepare the recipe and here comes the process...........

    Oops ! How can i keep shut without sharing this great news to you all... Finally reached "100 FOLLOWERS !!" Applause Sangeetha... Enaku naane sollika vendiyathu thaan :(



INGREDIENTS:

ALL YOU NEED

Steamed Rice	2 Bowls
Roasted Groundnut	1/4 cup

TO TEMPER

Grated Mango	6 Nos.
Green Chilly (slited)	2 Nos.
Red Chilly	2 Nos.
Urad Dhall	2 spoons
Bengal Gram	1 spoon
Chopped Ginger (Optional)	1 inch
Mustard	1 spoon
Hing	Pinch
Curry Leaf	1 Twig
Corainder Leaf	1 Twig
Salt	To Taste

METHOD:
    Heat a spoon of oil in non-stick pan, add mustard, once it gets spluttered, add urad dhall & Bengal Gram, allow it to turn golden brown. Then add all items except grated mango into the pan, saute it for few mins. Add grated mango, give a hard stir. Let it sit in simmer for 10 mins, keep sauting inbetween. Adjust with salt. Put of the flame, once the raw smell of mango goes off. Take a steamed rice which should be in warm temperature. Add the sauted mango mixture along with groundnuts and mix with the rice gently. Make sure, rice shouldn't break. Now serve hot with Potato Fry

    Sending to the event CWS-Peanuts hosted by Priya.

♬ Sangeetha♡Nambi ♬

Dear's B'day special - Ragi Adai/Roti

                                                 HAPPY BIRTHDAY TO YOU,
                        HAPPY BIRTHDAY TO MY DEAR,
                        HAPPY BIRTHDAY TO YOU.......

    Wondering !!! :) Today is my Hubby's birthday so this recipe is dedicated to him. Please continue reading to know the dedication reason :)   This is my all time favy dish. If it is mine most favy one, obviously it will be my Hubby's hatred one :P So just for a change, posting his SPECIAL HATRED dish on his special occassion - BIRTHDAY. (Dont scold me gals) Fine, Jokes apart, he knows about me well. So he'll not care these kidding words. Anyway, My whole hearty wishes to you pa......... :)

    You know, how much this is my favy dish, You wont believe, i'll gobble it anytime i.e. when and whatever the time is. Even @ midnight 12, will have it :P Eventhough its my most favy dish, in this 3 years of my marriage life, never tried out even once. One day, i dont have any batter for my dinner. I surfed my fridge and found Ragi flour. I was tempted by Adai suddenly. I know my hubby will not like this for Dinner. Who cares that :P (Paavam he is...) Somehow recollected my mom's preparation method and finally my favy dish in my plate. Whoo !!! Do you think, will i wait to have this ?? No way.... Enjoy my most favy NO NO my hubby's (Dedication) HATRED dish for your views......





ALL YOU NEED:

Ragi flour	2 cups
Chopped Onion	2 Nos.
Chopped Green Chilly	4 No.
Chopped Corainder Leaf	4 Twigs
Chopped Curry Leaf	3 Twigs
Water	Required
Salt	To Taste
Oil	To Prepare

METHOD:
    Take a wide bowl, add 2 cups of ragi flour and add all the item mentioned in "All You Need" except oil. Mix it well by adding little amount of water. Meantime, heat a tawa with a spoon of oil. Divide the mixture into medium balls. Wet your fingers in water and gently flatten the dough and spread it across the pan. Pour oil over the sides of adai and Turn over the adai until it gets cooked well.

Note:Instead of Non-stick tawa, use Indolium tawa to get better crispy outcome.

Sending this to Akila's Event - Dish name starts with R

♬ Sangeetha♡Nambi ♬

Beans dual gram Kootu

     When none of the gravy strikes my mind for my lunch, will prepare this kootu which will do dual role as Main Course as well as Sidedish. Yes, for hot steamed rice this will be a gravy and for Rasam or curd rice, this will be a sidedish. What a great (mokkai)idea know :P Atleast weekly once this type of kootu will be my main course. Even though it consume hardly 15 mins for preparation, it is one of the healthiest recipe which will be throughly enjoyed from Toddlers to Old age.

    Mostly i'll prepare Kottu using Bengal Gram or Toor Dhall or Moong Dhall. Not tried using dual dhall at a time. But one day am running out of Bengal Gram, so without any option, tried of adding Moong Dhall to compensate the Bengal gram shortage. Hmm... Its became my one of the tastiest recipe and as i added Moong dhall which looks same as a Dhall Masiyal. I think, this is my "Shortage/Running Out Of" recipe vaaaaaaarrrraaaaammmmmmmmmm (Even my previous post comes under same kinda)



ALL YOU NEED:

Chopped Beans	1/4 kg
Bengal Gram	3 spoons
Moong dhall	3 spoons
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Green Chilly	2 No.
Red Chilly(Optional)	2 Nos.
Grated Coconut	1/2 cup
Turmeric powder	Pinch
Corainder Leaf	1 Twig
Curry Leaf	2 Twigs
Mustard	1 spoon
Ginger (Optional)	Pinch
Salt	To Taste
Oil	To Temper

METHOD:
    Pressure cook chopped beans, chopped onion, chopped tomato, slited green chillies, Bengal Gram, Moong Dhall, smashed ginger, turmeric powder and salt for 10 mins in simmer. Heat a spoon of oil in a pan, add mustard, once it splutters, add curry leaf and if the pressure cooked item is lack of kaaram, add red chillies, saute it for a minute. Then pour the pressure cooked mixture, give a gentle stir. Now, add grated coconut and chopped corainder leaf, mix well with the kootu. Put off the flame. Its time to Serve now.

Note:If you are not a Ginger lover, just skip adding it.

♬ Sangeetha♡Nambi ♬

Peanut Fried Gram Chutney

     I am an ardent fan(!) of Peanut. I love peanut in any form, from Raw nuts till chutney. Usually i use to prepare Peanut chutney without adding any grams or nuts. One day, i came from office only @ 8.30 P.M, i was in hurry to prepare sidedish for my Dosai. When i checked for peanut, i had very little amount. So, just thought of compensate with Fried Gram. Started my preparation process, its the outcome time, Peanut with Fried Gram, will it give -ve result. Noooooooooo way !!! the result was ++ves, i mean DOUBLE POSITIVE. I was literally licking the chutneys and u know, Dosa became my side dish for my chutney :P Here comes my new tried recipe for your quick views....



ALL YOU NEED:

Fried Peanut	1/4 cup
Fried Gram	1/4 cup
Coconut Pieces	3 Nos.
Green Chilly	1 No.
Red Chilly	1 No.
Garlic	1 clove
Tamarind	Pinch
Corainder Leaf	1 Twig
Curry Leaf	1 Twig
Mustard	1 spoon
Urad Dhall	1 spoon
Salt	To Taste
Oil	To Temper

METHOD:
    Grind Peanut, Fried Gram, chillies, coconut pieces, corainder leaf, garlic, tamarind along with required salt by adding lit bit of water. Grind it until it becomes fine paste. Chutney is ready now........ Hah !! so soon know ;) Now keep a pan, heat a spoon of oil, allow mustard to splutters (Somewhat Rhyming.. He he...). Add urad dhall, once it turns bit golden brown color, add curry leaf, wait till it becomes partial cripsy, then pour the garnished content to the chutney. Adjust salt. Serve, NO NO lick :P this rich chutney. He he he.....

Note:Green chilly and Red chilly combo will give more taste.

♬ Sangeetha♡Nambi ♬

Poha Paniyaram

     When i surfing some cookery site (Sorry, forgot the site name), i came across this recipe which is partially new i.e. adding POHA to the panaiyaram batter. This is our "Family Snacker/Tiffen" etc. etc. :) Yes, In my SALEM (Native's mokka story starts again... Excuse me :P) mainly in my relative's house, they use to prepare this recipe atleast once in two weeks including my mom. At one point of time, i got bored with this recipe. One BAD DAY (that once in a two week day), my mom prepared this and she served me. Just to empty(Get rid off) my plate ASAP, i was gobbling it like anything but my mom misunderstood as, since am liking it, am eating it very fastly :( Poor Girl I am :( and from that day onwards "Once in TWO WEEKS" became "ONCE IN A WEEK" :(((((((( Then i realized, what a big MISTAKE i did ;) Real FUN TIME is it ??? He he he... Jokes apart. Here comes my newly excavated one for ur view....





ALL YOU NEED:

Raw Rice	3 cups
Poha	1 cup
Chopped Onion	3 Nos.
Chopped Green chilly	3 Nos.
Chopped Curry Leaf	3 Twigs
Chopped Ginger	1 inch
Urad Dhall	3 spoons
Bengal Gram	2 spoons
Cumin Seeds	2 spoons
Mustard	1 spoon
Oil	2 spoons
Salt	To Taste

METHOD:
     Soak raw rice for 4 hours and Poha for 10 mins in water. Drain both the items. Grind nicely by adding required salt. Dont add much water as poha will have sufficient water to grind. Leave it for fermentation.



    Now lets see the garnishing process. Keep a pan, heat 2 spoons of oil. Let mustard gets splutters. Add Urad and Bengal Gram, alet it turn golden brown. Add cumin seeds, chopped onion, curry leaf, chopped ginger, chopped chilly and pinch of salt. Saute it until raw smell goes off. Put off the flame and let it sit for cooling.

    Once the fermentation is done. Mix the garnished item along with the batter. Give a hard stir and adjust with salt. Heat Paniyaram pan, pour spoon of oil, once the pan gets heated, pour the mixture and turn over it every 3 minutes until it gets cooked. Serve hot with coconut chutney. Yummyyy........

♬ Sangeetha♡Nambi ♬

Bread Omelet

     Whenever i prepare this, i'll remember my childhood days. B'cos this will be my childhood Sunday breakfast by default. Still i do remember, when i was in 7 or 8th std, me use to have my sunday breakfast by watching "Sri Krishna" epic serial @ 9 A.M. those days are very (G)Olden days. Hmm..... Memories apart.

     I love to make this dish verrrryyyyyyy often. Primary reason is, its a simple & tasty recipe to prepare in short span of time. But, my villan oops... Sorry Sorry.... HUBBY :P doesnt like to have this for breakfast, i stopped preparing this @ home. But one day, to my surpise, he asked me why am not preparing this nowadays. Hah !!! Will i leave this chance ?? No way, He he... Its become my ALL TIME weekend dish nowadays. So sad of my hubby.... Here comes my briefly explained Bread Omelet recipe. How lazy i am ??? :(



ALL YOU NEED:

Bread slice	2 Nos.
Butter/Ghee	2 spoons
Egg Omelet	1 No

METHOD:
     Take 2 slices of bread and coat it with butter/ghee on both sides. Take egg omelet (Click Me) now and sandwich it between two bread slices and toast it using Sandwich toaster. Another way to prepare is, toast both the slices of bread in a tawa and place the omelet inbetween the tosted slices and Enjoy.......... What a crispy post it is :D



♬ Sangeetha♡Nambi ♬

Nethili Fry

     I was very eager to publish my first post in my newly changed blogger from last week. But my new Villan "My Net Connection" got over and my hubby (All time Villan :P) didnt get time to recharge it too. This gave a weeks gap for this post. Fine, Past is Past. Now coming back to my recipe. This is our family's most favy dish. I use to prepare this atleast month once. With couple of months gap, i prepared this recipe. The outcome of recipe was so perfect and scrumptious too. Literal Mokkai :) Sorry Friends, I am not getting words to describe this, i want to see this recipe in my new space ASAP. So without putting mokkais, going to preparation method. Long way to publish it :( Rushing.................



ALL YOU NEED:

Nethili/White bait Fish	1/4 kg
Chilli powder	1 1/2 spoon
Turmeric Powder	Pinch
Curd/Lemon Juice	1 spoon
Corn/Rice flour	2 spoons
Ginger Garlic Paste	1 spoon
Salt	To taste
Maida	3 spoons
Rava	2 spoon
Egg	1 No.
Oil	To Deep Fry

METHOD:
     Wash/Clean Nethili fish more than thrice and keep aside. Take a wide bowl. Add all items under "All you need" except oil and fish and mix well until all the ingredients meet together(!) Now add fish, and mix well with the mixture. Adjust salt if required. Let it sit for 30 minutes. Heat required oil for deep frying in a pan, fry 5 to 6 fish in batches and serve the hot and crispy fish immediately. To garnish, add deep fried curry leaf, onion and cucumber slices.
     Comments are welcome, about MY NEW LOOK, chhaaaaaaa, about MY BLOG'S NEW LOOK :) I spent nearly half a day to do this changes, konjam parthu sollunga ;)

Note:Rava is included to make the fish more crispy.

Whhhoooooooooo !!! P U B L I S H I N G......... :))))))))))))

♬ Sangeetha♡Nambi ♬