December 25, 2013

Ribbon Pakoda

     There was none who loves sweet recipes at home including me. At the same time, if it is savory dishes, it will get vanished within fraction of seconds. So, most of the time i used to prepare savory snacks at home. Nowadays am getting lot of time to enjoy in kitchen by preparing many new dishes. In that order, i have tried "Ribbon Pakoda" which is our all time favorite snack. Just of thought of sharing my method... Here you go....
ALL YOU NEED:
Rice Flour 1 cup
Besan Flour 1/2 cup
Urad Dhall Powder 3 tbsp
Chilli powder 2 tsp
Garlic Extract 3 tsp
Peanut Powder 3/4 tbsp
Butter 1.5 tbsp
Hing Pinch
Salt To Taste
Oil Deep Fry


METHOD:
     Dry Roast and grind urad dhall. Now take some 5 garlic cloves and grind it in mixie by adding some water and filter the water and keep it aside. Now take a wide bowl, add rice flour, besan flour, urad dhall powder, coarsely grounded peanut, salt, chilly powder and hing. Mix all the dry ingredients well. Now pour the wet ingredients like butter and garlic water, mix well. If required add water until it comes to soft dough. Keep a wide kadai, add required oil for deep frying.

    Meantime take the press grease it with some butter or oil, now add the dough into the press. Once the oil gets heated, press the dough starting from the corners and to the centre. Let it cook for 2 mins and toss it to other side. Once it gets cooked, place it on a tissue paper. Now our favorite snack is ready !!

♬ Sangeetha♡Nambi ♬

December 21, 2013

Cranberry cake

     Its my long time goal (!) to bake a PERFECT cake, so far have tried plenty of variations in cake but last week was my PERFECT day to bake my PERFECT CAKE, i guess. Yes, finally i acheived it !!! Yiiiipppeeee! Without any further delay directly going to the ingredients and methods !
ALL YOU NEED:
Maida 1 cup
Rava 1/2 cup
Sugar 3/4 cup
Dried Cranberry 1/4 cup
Baking soda 1/2 tsp
Baking powder 1 tsp
Olive oil 2 tbsp
Curd 1/4 cup
Milk 2 tbsp
Salt Pinch
METHOD:
     Take a wide bowl, add all the dry ingredients, mix well. You can sieve it, if possible. Now add all the wet ingredients, give a hard stir. Add required amount of milk, if the batter is too thick. Meantime preheat oven at 190 C for 10 mins. Now grease the cake pan with olive oil and pour cake batter and bake in oven for 30 to 35 mins in the same temperature.
    Once 3/4 batter got baked, grease the top with milk or oil just to avoid the dryness since we added rava. After 30 mins, insert a tooth pick and check if its coming out clean. If yes, your cake is ready and allow it cool and enjoy !

Note: Here milk is optional, you can add milk only if the batter is very thick.

♬ Sangeetha♡Nambi ♬

December 15, 2013

Rava Ladoo

     I should say this is We are not sweet lovers so its very rare to see sweet post in my blog. Once in a while i use to prepare sweet at home, think today is that "Once in a while" day, that too its "Hot from the stove" post :P Yes, am posting this immediately i prepared the ladoo ! so that i'll not forget the preparation method :D Here's my method !

ALL YOU NEED:
Rava/Sooji 1 cup
Sugar 1/2 cup+2sp
Chopped Cashew 3 tbsp
Elachi 2 nos.
Ghee 1/4 cup
Milk 1/4 cup
Raisins 2 tbsp

METHOD:
     Take a wide tawa, add 2 spoon of oil, roast chopped cashew and raisin (i used dried cranberries) Once done, take off from the stove. Now add the rava, fry it until nice aroma comes.DONT BURN IT. Once done, allow it too cool. Now add sugar, mix well. Powder the rava mixture coarsely along with elachi in mixer. Now place the powdered mixer in a wide pan, add roasted nuts, raisins and ghee. If the mixture is still seperating, sprinkle required milk, mix well and make round balls by pressing tightly. Once all done, taste your yummilicious ladoo. :-)

Note: You can also substitute milk with ghee, which will help you to keep ladoo stocked for a week.

♬ Sangeetha♡Nambi ♬

December 9, 2013

Brocolli stir fry

     I am not much fond of trying this veggie "Brocolli", until i hear about this healthy value. From then on, i started adding this veggie in some way minimum of once in a week. I was keep on searching google for this recipe. Finally i ended up getting all complicated recipes. Suddenly i got an idea, why i should not treat this as cauliflower ??!! Then comes this spicy, tasty stir fry... Here its for your views !!!
ALL YOU NEED:
Brocolli 10 Florets
Chopped Onion 1 1/2 no.
Chopped Tomato 1 no.
Coriander Leaf 1 Twig
Curry Leaf 1 Twig
Chilly Powder 1 spoon
Turmeric Powder Pinch
Mustard 1 spoon
Salt To Taste
Oil 3 spoons
METHOD:
     Keep a pan, heat a spoon of oil. Add chopped onion, saute with a pinch of salt. Once done, add chopped tomato, coriander leaf, curry leaf and saute it. Add chilly powder and turmeric powder, saute until oil oozes out, now add on the brocolli florets, mix well with the mixture. Close the pan with the the lid, once the florets gets boiled, adjust with salt and put off the flame and enjoy !!!!

♬ Sangeetha♡Nambi ♬

November 26, 2013

Pumpkin halwa

     Nowadays i feel like am a long mile away from yhis blogging world. Eventhough i have quit my job, its very difficult to manage my blog with my kid. Actually she is letting me to touch my laptop, all time she is owning that :-( but still i dont want to leave my space just like that. So finally got my laptop free'd and planned to post a sweet which i prepared/tried on diwali :-)
ALL YOU NEED:
Grated pumpkin 5 cups
Elachi powder Pinch
Food color Pinch
Ghee 4 tbsps.
Sugar To taste
Nuts 1/2 cup
METHOD:
     Take a wide tawa, add 2 spoons of ghee, fry the required nuts and keep aside. Now, add grated pumpkin, let it boil until it gets raw smell goes off. Add a pinch of food color and the required sugar. Keep on stiring it by adfing ghee inbetween, make sure it should not get burnt or stick to the pan. Quantity of the added pumpkin will get reduced. Though i added 5 cups, got only a small cup of halwa :-( Once you are reached halwa consistency, add the roasted nuts and put off the flame.

♬ Sangeetha♡Nambi ♬

November 6, 2013

Spicy plantain fry

     This is my moooooooooooost favourite dish which i looted from our family friend. From my childhood whenever i go to their home, they prepare either this fry or potato fry with a perfect sambar. Its a real evergreen dish as per my taste. Since i moved to a new place, am missing those fry from that aunt. So, i called her and asked the recipe. Even she explained politely and here is the tried and tested fry for your views....

ALL YOU NEED:
Plantain 1 No.
Diced Onion 1/2 no.
Dice Tomato 1/2 no.
Coriander Leaf 1 Twig
Ginger 1/2 inch
Garlic 2 Nos.
Chilly Powder 1 spoon
Turmeric Powder Pinch
Salt To Taste
Oil 3 spoons

METHOD:
     Cut the plantain into medium-thick round pieces. Take a mixer, add diced onion, tomato, ginger garlic, coriander leaves, grind it to a fine paste. Add required chilly powder, turmeric powder, grinded mixture to the round plantain pieces. Mix it well y adding required salt. Sprinkle water if required. Let it sit for a while. Now heat 2 spoons of oil in a wide pan, transfer the mixture to the pan, Keep the flame in medium. Do fine sauting until the mixture coats well and gets fried. If it sticks to the pan, add spoon of oil on its sides. Now serve hot with any type of rice.

♬ Sangeetha♡Nambi ♬

October 22, 2013

Omapodi

     After i left the job, i got handful of time which am spending completely with kid and trying different recipes. Now coming to this post, still i wonder a festival snack recipe in my blog ??!! Its still a BIG exclamation :) Yes, this is my first tried omapudi recipe in my so far marriage life. But my mom is very well expertise in prepare all kinds of festival recipes, so, i have heard my mom telling, hand will be very painful when we prepare omapudi, murukku and mixture, so was in dilemma whether to take this up or not. Finally i tried and here its for your views.

ALL YOU NEED:
Besan Flour 1 cup
Rice Flour 1/4 cup
Red chilly Powder 1 spoon
Hot oil 3 spoons
Ajwain 1 spoon
Salt To Taste
Oil To Deep fry

METHOD:
     Dry roast the ajwain until nice aroma comes. Coarsely powder it in mixer. Heat 1/4 cup of water, add ajwain powder into it, let it sit for a while. Meantime, take a wide bowl, add sieved besan flour, rice flour, 3 spoons of hot oil, required salt, red chilly powder, mix it well. Now strain the ajwain powder mixture. Pour the required amount of ajwain water into the flour mixture, mix well until it reaches the soft dough. Keep an eye, it should not be too sticky. Heat a pan for deep frying, meantime fill it into the omapudi press. Once the oil gets heated, press the dough gently and toss it both the side, until it gets cooked.

    Can you see the nice golden brown colored omapudi in the image, in general i love the little browned snack all time, which is 100% false, actually i burnt it slightly :P

Note: Since i didn't have butter at home, compromised it with additional 2 spoons of hot oil.

♬ Sangeetha♡Nambi ♬

October 10, 2013

Veggie Salad

     This is the first time am posting "NO HEAT" recipe ! Yes, this is a real healthy, tasty and less time consuming recipe, it is S A L A D. Since i have shifted my house to very new location, am trying to adopt the new recipes which ever i come across. I should this is one among them. This i tried it in a restaurant with all plain veggies with a dip. OMG ! i immediately fell in love with that dip which had an amazing punch with both tangy and salty. So, i rushed to the supermarket immediately by next day and grabed the exact dip tub. So here is my heart touched and my first tried salad for your views.

ALL YOU NEED:
Diced Carrot 2 Nos.
Chopped Onion 1 No.
Sweet Corn 1/4 cup
Diced Cucumer 1/4 cup
Chopped Spinach 1/4 cup
Lemon Juice 2 spoons
Pepper Powder Pinch
Ranch Dip 2 spoons
Salt To Taste
METHOD:
     Take a wide bowl, add all the chopped/diced veggies and corn, pour 2 spoons of lemon juice, pinch of pepper powder and 2 spoons of ranch dip. Adjust with salt. Now its time to eat the healthy, tasty and colorful salad.

Note: Can also add chopped cabbage and chopped tomato.

♬ Sangeetha♡Nambi ♬

September 26, 2013

Lady's Finger Poriyal with a sweet news !

     Helllooooooo All, Hope you all doing great!!! First i would like to tell my most awaited day has come. Yes, "Even am an H O U S E W I F E".. Yes, i have resigned my job finally and shifted my place to a very new location, which took me some time to get settled down. This is the major reason behind the gap which i had in this blogging world. Now i have become full time blogger, hopefully my kid should co-operate with me. This is the sweet news i want to share it to you all. Now lets move on to the recipe part...

    I am not a lover of this veggie because of its stickyness. But still, i have started preparing this just to feed my lil one. Actually this is my mom's recipe, to be frank, in this 4 yrs of marriage life this is the first time i tried this. Thanks god, it came out very well more than what i expected. Here is my try for your review.......


ALL YOU NEED:
Lady's Finger 1/4 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Green chilly 3 Nos.
Coriander Leaf 2 Twigs
Curry Leaf 1 Twigs
Grated Coconut 1/4 cup
Urad Dhall 1 spoon
Mustard 1/2 spoon
Salt To Taste
Oil 1 spoon


METHOD:
     Dice the lady's finger and allow it to sit for sometime. Heat a pan with spoon of oil. Add mustard to splutters. Once done, add Urad dhall until it turns brown. Now add chopped onion and slited green chillies , do fine sauting with a pinch of salt. Now add on chopped tomato, do until oil oozes out. Now add the diced lady's finger. Do sauting until the veggie gets cooked well. Adjust with the salt. Once it gets cooked, add grated coconut. Saute it and let it sit in flame for a while and put off. Now, its time to serve/taste..........

♬ Sangeetha♡Nambi ♬

August 7, 2013

Mint Rice

     Nowadays its like hard days to manage both office and home parallely. Due to that, i felt am completely out of this blogging world. Since it been more than a week month, just to placing my attendance, am going to post this rice recipe, which is an another looted recipe from my lunch mate box (!) Yes, this is her mom's all time best recipe which i tasted so far. Its been very loooooooong time i got this recipe from her mom and the time came for me to prepare only on last month which is a big delay and only now i got the time to post it here (Again a delay). Rather naming this dish as "Mint Rice", i should call it as "Mint Rice in Delay" :P Here is the recipe for your views..........


ALL YOU NEED:
Basmathi Rice 1 cup
Chopped Onion 2 Nos.
Ginger Garlic Paste 1 1/2 spoon
Green chilly 3 Nos.
Mint Leaf 1 bunch
Coconut 2 Pieces
Ghee/Oil 3 spoons
Salt To Taste

METHOD:
     Heat a pan with spoon of oil. Do the sauting of Mint leaf by adding pinch of salt. Allow it cool and Grind it to a fine paste along with 2 pieces of coconut. Keep it aside. Heat 3 spoons of oil in a pressure pan, add chopped onion and green chilly. Do fine sauting, now add ginger garlic paste and the grinded mixture. Do fine sauting, until the raw smell goes off. Now pour 1 1/2 cups of water. Once it comes to boil, add 2 cups of basmathi rice and add required salt. Close the pan with lid partially. DONOT put the whistle/weight. Wait for 5 mins. Now open the lid, do soft stir. Now close the pan completely without whistle/weight. Place the flame in simmer for 10 mins and Switch it off.

Note: I added some channa dhall just to skip the plain mint taste.

♬ Sangeetha♡Nambi ♬

July 24, 2013

Dryfish thokku

     Any non-veggie person, will say NO to Dryfish or karuvaadu !!! I am NOT for sure. Everyone in my family are very huge fan of this recipe. Me and my husband can have it with plain rasam rice which have heavenly taste. I was bit skeptical to try this because its belongs to some different variety of dryfish, which i never ever tasted it before. But once i prepared it at home, OMG ! the smell occupies the entire home and my husband rushed to the kitchen to taste it immediately. Literally we both enjoyed !!! Hope u too will like this version for sure. Final note, i forgot to get the name of the dryfish :(


ALL YOU NEED:
Dry Fish 6 Nos.
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Chopped Garlic 10 Nos.
Chilly Powder 1 spoon
Turmeric Powder Pinch
Mustard 1 spoon
Oil 2 spoons
Salt To Taste


METHOD:
     Clean the dry fish properly and let it sit for a while. Heat 2 spoons of oil in a pan. Add mustard, once its done, add chopped onion and garlic, do fine sauting by adding a pinch of salt. Now add chopped tomato, do sauting for another 3 minutes. Now add chilly powder, turmeric powder, give hard stir until the oil oozes out. Now add on the dry fish, saute it again until the dry fish coats with the mixture and adjust with salt. Be careful while adding salt, as we are using dry fish.

♬ Sangeetha♡Nambi ♬

July 16, 2013

Rava Kichadi

     Being 4 yrs old in married life, this is the second try of my "All time Disaster" recipe - "The Rava Kichadi". Before, giving a note about this, i need to say, Thank god, atleast now i got this perfectly done. Yes, my first try was a complete disaster. Check the story here. If it comes to any recipe related to Rava/Sooji, for sure, i'll be bit scared on giving a try. Because, somehow i'll miss out the proper proportion and it will become gooey. One day, when i was browsing my co-bloggers's space, this recipe tempted me suddenly. So, thought of trying it once again with lot of NO HOPE(!) in my mind. Thank god, it came out very well. Me and H literally enjoyed having this.


ALL YOU NEED:
Rava/Sooji 1/2 cup
Carrot 2 Nos.
Beans 10 Nos.
Potato 2 Nos.
Green Peas 1/2 cup
Ginger Garlic Paste 1 spoon
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Turmeric Powder Pinch
Coriander Leaf 2 Twigs
Green Chilly 4 to 5 Nos.
Curry Leaf 1 Twig
Cinnamon 1/2 inch
Cloves 5 to 6 Nos.
Water 2 or 2 1/2Cups
Ghee 5 spoons
Salt To Taste
Oil 2 spoons


METHOD:
     Take a non-stick vessel. Add 2 spoons of ghee, add the rava, fry it when it starts turning to golden brown. Place it in a seperate plate. Now again heat 2 spoons of oil. Once done, add chopped onion, cinnamon, cloves, slited green chilly, curry leaf, coriander leaf and ginger garlic paste. Saute it until it turns golden brown, now add tomato, saute it until the oil comes out. Now add the chopped vegetables along with pinch of salt. Pour 2 1/2 cups of water, close the vessel with the lid, until the water gets boil and the vegetables are half cooked. Now add the roasted rava gradually without forming any lumps, adjust with salt. Stir inbetween. Once it comes to kichadi consistency, put off the flame, add 2 spoons of ghee, do a stir. Serve hot with coconut chutney.

♬ Sangeetha♡Nambi ♬

July 8, 2013

Brinjal Drumstick Poriyal

     I Love Love Love Brinjal in any form of cooking. Eventhough, i have some allergy on eating Brinjal, will never ever bother to taste it anytime. Now coming to this recipe, this is my mom's all time special dish. She used to prepare this in all her lazy times. This serves dual purpose i.e. you can use it as sidedish as well as the main dish for hot steamed rice. I always love to taste it as main dish rather than having it as side dish. Though its our family favorite dish, i use to prepare this weekly once which can be prepared within 15 mins of time. Not taking much of your valuable time, here comes our family favorite dish................


ALL YOU NEED:
Brinjal 1/4 kg
Drumstick 2 Nos.
Garlic 10 Nos.
Chopped Onion 1 No.
Chopped Tomato 1 No.
Turmeric Powder Pinch
Chilly Powder 1 spoon
Salt To Taste

To Garnish:
Coriander Leaf 2 Twigs
Curry Leaf 1 Twig
Coconut 1/4 cup
Mustard 1/2 spoon
Oil 1 spoon

METHOD:
     Take a vessel. Add all the ingredients under "Table 1" and pour 1/2 glass of water. Mix well and cover it with lid and cook until the veggie cooked properly. Heat a spoon of oil in a pan. Add mustard, curry leaf, coriander leaf and add the cooked mixture. Boil it until excess water drains off. Now add 5 pieces of grated coconut, give a gentle stir for 5 mins in simmer, without breaking the shape of the veggies. Put off the flame. Serve hot.
♬ Sangeetha♡Nambi ♬

June 30, 2013

Fish Gravy

     Will any one say NO to fish gravy expect veggie persons ??!! But i will, since i dont like the fish smell much and am bit allergetic person towards it, i will always say BIG small NO. This was prepared only for my H and my lil one. Though am 4 years old in marriage life, Frankly speaking, last month was my first try on this delicious, tangy, mouthwatering, fingerpalmlicking, smelling etc. etc. gravy (This is how my H will narrate) I should say, it was super delicious and H enjoyed with hot steamed rice and emptied the bowl as well. As a final note, i should say, this is my mom's recipe. I know my mom's recipe will never-ever fail the delicious taste.


ALL YOU NEED:
Gravy fish 5 pieces
Chopped Onion 2 Nos.
Chopped Tomato 3 Nos.
Tamarind Syrup 1 cup
Coconut Milk 1 cup
Curry Leaf 2 Twigs
Corainder Leaf 2 Twigs
Turmeric Powder Pinch
Chilly Powder 1 1/2 spoons
Corainder Leaf 2 Twigs
Garlic 10 Nos.
Mustard 1 spoon
Fenugreek 1 spoon
Sessame Oil 3 spoons
Cumin Seeds 1/2 spoon
Salt To Taste


METHOD:
     Clean any variety of Gravy fish (I used Sankara Fish) and keep aside. Heat 3 spoons of oil in a pan, add mustard. Once done add, cumin seeds, garlic cloves, curry leaf, coriander leaf, chopped onion, do fine sauting by addding pinch of salt. Once onion turns golden brown, add chopped tomato, turmeric powder, chilly powder, do fine sauting until oil oozes out. Now pour on coconut milk, tamarind syrup and adjust with salt, let it boil until the raw smell goes off and the gravy comes to semi-thick(!) consistency. Now add on the cleaned fish, keep the flame in simmer for 10 mins. Put off the flame. You can taste it after 30 mins, so that fish will gets mixed up well in the gravy.

♬ Sangeetha♡Nambi ♬

June 26, 2013

Spicy egg fry

     I have seen my lunch mates bringing this for their side dish. Though it is new dish for me, i dont feel like trying this at hoem. Reason behind this was, none of my family members inclusing me, doesnt like simple boiled egg. Till date, never had boiled egg at home. But used boiled eggs in many variants. You can see it Here and Here. Being a food blogger, i dont want to leave this as it is. Thought of trying it one day using single egg, just not to waste many. I should say it taste yum !! Literally enjoyed by having it with simple sambar rice.


ALL YOU NEED:
Boiled Egg 1 No.
Chilly Powder 1 spoon
Turmeric Powder Pinch
Salt To Taste
Oil 2 spoons

METHOD:
     Take a plate. Add a spoon of chilly/Sambar powder, pinch of turmeric, required salt and drop by drops of water, mix it well until it becomes like a masala form. Heat tawa by adding a spoon of oil. Meantime, take a boiled egg, cut it equal half either horizontally or vertically. I prefer vertically all time. Put 4 to 5 tiny holes in the yolk part, it should be in size of your safety pin tip just to reach masala into the yolk. Now dip the yolk part into the masala (which we have it in plate). Place it on the tawa, let it sit for 2 mins, now toss it and redo the process until the masala raw smell goes off.

♬ Sangeetha♡Nambi ♬

June 21, 2013

Spicy Beetroot Poriyal

     As you can view in my previous post Here and Here, am not a lover of sweet vegetables like carrot and beetroot. Even i dont know, how and what to do those veggies. One day, suddenly realized i have stopped feeding it to my kid completely. Though it is a healthy for all ages, i resumed my prepation and somehow googled but still am not satisfied with those recipes. One fine day, being my savior, my lunch mate bought a beetroot recipe as her side dish, i tasted it immediately and to my surprise, it reminds my mom preparation which she use to keep it as side dish for roti. Will i leave the chace??!! Got the recipe from her immediately and preparing it as a MUST side dish atleast weekly once.


ALL YOU NEED:
Diced Beetroot 1/4 kg
Chopped Onion 1 No.
Chopped Tomato 1 No.
Chilly Powder 1/2 spoon
Ginger-Garlic Paste 1 spoon
Pepper 1 spoon
Coconut 2 pieces
Salt To Taste


METHOD:
     Grind coconut and gingergarlic paste to a fine mixture. Take a pressure cooker, add beetroot, chopped onion, chopped tomato, chilly powder, grinded coconut mixture, pinch of salt and add a glass of water. Pressure cook it for 3 whistles. Once the pressure gets release, Keep a pan, pour the pressure cooked ingredients, boil it until it absorbs all the excess water. Meantime grind a spoon of pepper coarsely. Once the water evaporated, add the powdered pepper and adjust with salt, do fine sauting for 5 mins. Put off the flame, and serve hot with roti or steamed rice.

Note: You can also add boiled channa dhall, which add extra taste to it.

♬ Sangeetha♡Nambi ♬

June 17, 2013

Butter Milk

     I know, this is the odd time to post this recipe. Since its raining here and there, i should have published this a months back. I dont know how i missed posting this during peak summer time. That's fine, atleast now it got striked my mind. Coming to this recipe, i will not say NO to this anytime even in cold winter. Am a big fan of this. More than me, my lil one will enjoy this max. She is like a competitor for me to empty the bowl.. he he he... :) Each day will try some different version of butter milk. Nowadays have started drinking with oats porridge. That's an another amazing healthy recipe. So, here is the basic version of the easy, comforting refreshing drink !!!


ALL YOU NEED:
Thick curd 1 cup
Corainder Leaf 1 Twig
Green Chilly 1 Nos.
Curry Leaf 1 Twig
Water 3/4 cup
Ginger 1/2 inch
Salt To Taste


METHOD:
     Whip the thick curd in the mixer. Transfer it to a wide bowl, now pour water, stir it with required salt. Now add chopped curry leaf, corainder leaf, green chilly and smashed ginger. Do fine stir and refridgerate it for 30 mins, so that the garnished items essence will mix with the butter milk. Take out after 30 mins, enjzzzzzzoyyyy !!!!

♬ Sangeetha♡Nambi ♬

June 14, 2013

Greens Chutney

     Have u noticed the name !!?? Its Green's' chutney NOT Green Chutney. Yes, i used some three different green leaf variety to prepare, which i can blindly say a much healthy, tasty, nutritious and greeny chutney. Generally, whenever am running out of vegetable for my lunch, i'll go by preparing some thovaiyals like Ginger, Mint, Coriander, Toor Dhall and so onnnnnnn... Even this was prepared in the same situation. My actual plan was preparing Mint chutney, since i was not having enough amount of mint, i prepared this using three greens. Was bit scared how it will taste but it had a heavenly taste, literally i loved tasting it with hot steamed rice with simple pappad......


ALL YOU NEED:
Coriander Leaf Handful
Curry Leaf 6 Twigs
Mint Handful
Bengal Gram1 spoon
Urad Dhall 1 spoon
Coconut4 pieces
TamarindPinch
Red Chilly3 Nos.
Green Chilly1 Nos.
SaltTo Taste
Oil2 spoon

METHOD:
     Heat a spoon of oil in a pan, add spoon of urad dhall and bengal gram. Once it turns brown, add both chillies, do sauting again. Now add cleaned mint leaf, coriander leaf, curry leaf. Do sauting until raw smell goes off. Now add on salt, tamarind and coconut pieces, fry it for 2 minutes and allow it cool. Grind it well by adjusting with salt. Taste it wil hot steamed rice.

♬ Sangeetha♡Nambi ♬

June 10, 2013

Mint Chapathi

     During the same Diet week mentioned in my previous posts (Here and Here), i prepared this Mint/Pudhina Chapathi. Its my long time thought to prepare some stuffed or mixed chapathi. So, tried Aloo paratha one day but that went as a disaster :P so tried with this Mint chapathi, i got super dooper flavored chapathi but it was bit hard :( Still, I packed it for my lunch with simple raitha as my side dish. When i opened my box during my lunch time, OMG ! what a smell !!! That was super flavored and it tasted heavenly too... Literally enjoyed having that flavored chapathi with my team mates


ALL YOU NEED:
Wheat flour 1 cup
Mint Leaf Handful
Salt Pinch
Water 3/4 glass
Oil 1 spoon

METHOD:
     Finely chop the mint leaf and keep it aside. Take a wide bowl, add cup of wheat flour, pinch of salt. Mix it well. Add chopped mint leaf, add little amount of water and make it as fine dough. Once done, add a spoon of oil, give a fine mix. Let it sit for a while. Now press it as chapathi and toss in tawa and serve with some suitable curry or raitha.

♬ Sangeetha♡Nambi ♬

June 5, 2013

Simple Potato Fry

     Who say NO to potato ??!!! Surely am NOT. Whenever am running out of veggie for my lunch, i'll blindly choose this to prepare some sidedish for my Sambar or Keerai rice. This is the most easy breezy veggie which can be mould/prepared in any form. If you want to taste it as spicy roast or in simple potato fry which suits puli kuzhambu, it will give heavenly taste in any form. You wont believe me, i like to eat simple pressure cooked potato too :P From this you can understand my craze towards potato. Now coming to this version, in short, this is a spicy version which i preapred using store-bought sambar powder without adding any masala items. Here comes the simple spicy version which suits evern roti too.........


ALL YOU NEED:
Potato 1/4 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Sambar Powder 1 spoon
Turmeric Powder Pinch
Mustard 1 spoon
Salt Pinch
Oil 1 spoon

METHOD:
     3/4'ly pressure cook potato and peel the skin and dice it. Now heat a spoon oil in a pan. Add mustard, once it splutters, add chopped onion with a pinch of salt. Do sauting for 5 minutes. Now add on tomato, turmeric powder, sambar powder (I used Sakthi Masala Sambar Powder), do fine sauting until oil oozes out. Now pour a glass of water and bring it boil, now add diced potato, adjust with salt and do fine sauting until the masala coats the potato. Put off the flame, now serve with sambar rice or keerai rice.

♬ Sangeetha♡Nambi ♬

May 30, 2013

Peas Briyani

     Nowadays it like hurry-burry days for me. Very hectic work at office and in home as well. Feeling hard to manage both the ends. At anytime i will give my 2nd "I'm on Break" post :( (Here the 1st) Meantime, i dont want to stay away from my blog, so thought of doing a post today which is my all time Friday lunch time recipe, can be prepared in a very minimal time. This was my long time drafted recipe sitting idle in my box. So, thought of publishing it finally today. You know its my 250th post... YYYYyYiiiippppeeee !!!!! HHHHHHuuurrrrraaaaaaaayyyyyyy !!!!!!!!!!!


ALL YOU NEED:
Soaked Peas 1/2 cup
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Green Chilly 4 Nos.
Basmathi Rice 1 Cup
Ginger Garlic Paste 2 spoons
Mustard 1 spoon
Water 1 3/4 cup
Ghee 3 spoons
Salt Pinch

METHOD:
     Heat 3 spoons of ghee in a pressure cooker. Add mustard, once done add chopped onion and green chillies, do a sauting by adding pinch of salt. Add chopped tomato, ginger garlic paste, do fine sauting until ghee oozes out. Now add on soaked peas, do a sauting for 2 minutes. Now pour 1 cup of water, close the cooker partially for 3 minutes. Now add rice, pour remaining 3/4 cup of water, adjust with salt and give a hard stir. Again partially close the cooker, once the water comes to boil, do a stir and close it completely and place the whistle and keep the flame in simmer for 10 minutes. Once done, serve hot with sutiable raitha.

Image Source: GOOGLE

♬ Sangeetha♡Nambi ♬

May 25, 2013

Carrot Sandwich

     As i said in my previous post, i am a big fan of my canteen's Carrot Sandwich. Finally a couple of weeks back tried the sandwich at home since i got bored of regular Bread Omelet version. To my surprise, my husband who doesnt like sandwich, he was enjoying at most and asked me to prepare it for the next day too. I was soooooooo happy that even he loves the sandwich. Since he doesnt like sanwich, will prepare this once in a while though am a big sandwich lover. But i should say this Carrot Sandwich is my savior and it got a special place in my heart too :P So, here comes my heart touched sandwich for your views.


ALL YOU NEED:
Bread Slices 4 Nos.
Carrot Poriyal 1 Cup
Butter/Ghee/Oil 2 spoons


METHOD:
     Pre-heat the toaster. Meantime, take couple of bread slices, grease it with butter/ghee/oil on outer side of the bread slices. Place 2 spoons of Carrot poriyal on the inner part of bread(Ungreased portion of Bread) and cover it with another bread slice. Even here, greased portion should be placed outside. Place it in toaster until its get cooked. Now serve hot !

♬ Sangeetha♡Nambi ♬

May 22, 2013

Onion Pakoda II

     Just to maintain my diet plan (Funny!), am a choosy eater when comes to junk foods. But if it is this traditional tea time muncher, i'll forget the meaning for DIET and my instant mindvoice will be "DIET??!! What do you mean by that ??!!" he he he... Jokes apart :P I am a die ardent fan of this muncher. Love to taste it all time wither during my tea time or with any meal, u dont believe even i have tasted it with roti sometime. From this you can easily guess my craziness towards this pakoda. Just a year back, i have taste only the store bought pakodas but now i started preparing at home which i can make it ready within 15 mins of time. So, just thought of showcasing it for your review. Here comesssss...............



     Heat oil for deep frying. Meantime, take a wide pan, add Besan flour, rice flour, chilly powder, ginger garlic paste, chopped curry leaf, salt and sprinkle some water and make it a pakoda dough consistency. Mixture should not be watery, its should be very loose to deep fry it. Once the oil gets heated, just take handful of mixture and spread it across the oil. Let it get deep fried for a while, do a stir inbetween until it become crispy.

♬ Sangeetha♡Nambi ♬

May 18, 2013

Carrot Poriyal

     Though am not a lover of all sweet veggies like Carrot, Beetroot etc. i use to try this veggie just to feed my kid. Now coming to the recipe, You'll be surprised, if i reveal this recipe source. Yes, i looted this recipe from my canteen's Bread Sandwich which cost just Rs.7 where the taste is worth for Rs.100 :) Noone can beat this spicy taste. It taste like a nextar during all my hungry mornings. Now, its been 3 yrs since i taste this sandwich :( badly am missing it too. So, just to break my feel, thought why not i should try it at home !! Somehow, recollected the ingredients using taste bud(!) and tried at my home. To be frank, i couldnt come up with that exact taste but somehow i got that taste here and there and everyone enjoyed having with this sandwich at home.


ALL YOU NEED:
Carrot 1/4 cups
Chopped Onion 2 Nos.
Chopped Tomato 1 Nos.
Coriander Leaf 3 Twigs
Green chilly 3 Nos.
Mint Leaf Handful
Curry Leaf 2 Twigs
Mustard 1 spoon
Garlic 5 Cloves
Salt To Taste
Oil 1 spoon


METHOD:
     Heat a spoon of oil in pan. Add mustard, once splutters, add chopped onion, chopped tomato, chopped green chilly, smashed garlic, mint leaf, coriander leaf, curry leaf, pinch of salt and tumeric powder, do fine sauting until raw smell goes off. Now add the grated carrots, do sauting and adjust with salt. Close the pan with lid, cover it until it gets cooked and do a stir inbetween just to avoid burns, once the carrot is cooked, add pepper powder on top of it, give a gentle stir. Now its tasting time :)

♬ Sangeetha♡Nambi ♬

May 15, 2013

Simple Tomato Rice

     By default, on all my weekend, will be in confused mental state on what to be prepared for my Breakfast and Lunch time. If its my lazy weekend and my lil one was away from me, OMG ! totally will become a mental for sure :) The main my savior or remedy will be this easy, breezy, comforting rice bowl. Actually its a looted recipe from my H - grand ma's recipe. Noone can beat her taste including me. Mostly she use to prepare this for our breakfast but i loved to try this for my lunch time with a combo of onion raitha and Onion Pakoda. Even tried it on a weekend and here comes the procedure along with the clicks.


ALL YOU NEED:
Basmathi Rice 2 Cups
Chopped Onion 2 Nos.
Chopped Tomato 3 Nos.
Coriander Leaf 3 Twigs
Green chilly 5 Nos.
Fennel Seeds 1 spoon
Curry Leaf 1 Twig
Mint Leaf Handful
Cinnamon 1 inch
Mustard 1 spoon
Ginger 1 1/2 inch
Garlic 1 Bulb
Cloves 5 Nos.
Ghee 2 spoons
Salt To Taste
Oil 1 spoon


METHOD:
     Heat a spoon of oil and 2 spoons of ghee in a pressure pan. Once done, add mustard, when it splutters, add chopped onion, green chilly, cinnamon, cloves, fennel seeds, chopped garlic, chopped ginger, curry leaf, corainder leaf, mint leaf, do fine sauting by adding pinch of salt. Now add on turmeric powder, tomato, saute it again until oil oozes out. Now add the soaked rice and add 2 1/2 cups of water, adjust with salt. Now, partially close the pan, once rice comes to boil, let be in full flame for 3 mins. Now, close the pan completely, put on the weight. Keep the flame in simmer for 10 mins. Once done, serve hot with onion raitha.

Note: Can also add some bean or vegetables along with rice, if needed.

♬ Sangeetha♡Nambi ♬

May 10, 2013

Channa Masala II

     Love Love channa masala all time. Always will like to have it alone rather than tasting it along with Poori or Rotis. My first tasted and tried version was my mother's all time punchy version (Here it is). This version II or 2.0 was my friend's version which i recently came to know during our chit-chat session. I felt it was very easy method and want to try it on a day. Thankfully, was on my diet week and planned to make some side-dish for my rotis. So prepared it and here you go..........

ALL YOU NEED:
Boiled Channa Dhall 2 Cups
Channa Masala 1 spoon
Butter 1 spoon
Tumeric Powder Pinch
Coriander Leaf 2 Twigs
Lemon Juice 1 spoon
Salt To Taste

To Roast & Grind:
Diced Onion 2 Nos.
Diced Tomato 1 Nos.
Ginger 1 inch
Garlic 8 or 9 Nos.
Cloves 4 Nos.
Cinnamon Pinch
Butter 1 spoon

METHOD:
     Heat a spoon of butter in a pan. Once done, saute all the ingredients under "To Roast & Grind" until raw smell goes off. Let it cool down for a while. Now heat a spoon of butter in another pan, add 1 1/2 cup of boiled channa dhall and do a sauting by adding channa masala, turmeric powder and salt. Now grind the roasted mixture along with remaining 1/2 cup of boiled channa dhall. Pour it into the pan, give a hard stir. Adjust with salt. Let it boil it until raw smell of the added powders goes off. Once done, garnish with leamoin juice, chopped coriander leaf and serve hot with Roti.

Note: Grinded the channa dhall just to add thickness to the gravy

♬ Sangeetha♡Nambi ♬

May 7, 2013

Egg Frankie

     I am a big fan of Frankies. During our weekend evening, we use to visit a play area, where we can see all kinds of shops like Kulfi, Chaats, Traditional snack shop with bhajji, Bonda, Soup, Frankie House etc. etc. There we can spot both veg and non-veg frankies in many varieties and our default order will be a Egg Frankie along with some soups. Once our order was done, will keep on standing to watch the preparation. Sales guy will have all the ingredients pre-prepared, he'll just add one by one and within 5 mins time, our order will be ready. Oh that's simple, so thought of trying at home and ends up now to share it for your views....



METHOD:
     Take a wide bowl, add a cup of maida, required salt and 2 spoons of butter, mix well. Gradually add water and make it as a fine dough. Close the bowl, let it sit for a while. Break the egg. Add pinch of salt, garam masala and pepper powder, mix well and keep it ready. Now heat a tawa, grease it with a spoon of butter. Now take out the maida dough and make it as small balls and press it each ball in a roti shape. Now grease one side of roti with the egg mixture. Be careful you should not disturn the roti shape as it is in dough form. Add pinch of pepper powder and Garam masala powder over the egg mixture. Toss it in tawa for 3 mins each. Now add some 2 spoons of egg bhurji, add on some chopped onion and chopped coriander leaf. Wrap it and pin it up with cloves in the middle. Its time to serve !

❝❡angeetha ηambi❞

May 3, 2013

Black eyed bean sundal

     That was a funny week. Oops ! Sorry ! DIET WEEK :P Planned to be in Self-ban for me and Compulsory ban for my H(!) by not having Rice items in any form Idly, Dosai, Steamed rice etc. etc. (even didnt used Rice flour) completely for 5 days. Somehow managed to run 4 days successfully but was totally blank what to prepare for our Day 5 breakfast also got bit bored of having chapathi, roti, sandwich, toast etc. which was my saviour during all 4 days. Browsed ! Browsed !! and Browsed!!! Nothing worked out :( Suddenly this dish got flashed in my mind. Was bit sceptical b'cos, am sure, my H will not like this, even me. But what to do BAN is BAN, somehow controlled my taste bud and tried it by adding some flavored ingredients and ended up my Day 5 breakfast finally with this healthy and tasty sundal. Here it is for your reviews :)


ALL YOU NEED:
Black-eyed Bean 250 gms
Chopped Onion 1 No.
Green Chilly 2 Nos.
Coriander Leaf 1 Twig
Smashed Ginger 1/2 inch
Smashed Garlic 4 Nos.
Curry Leaf 1 Twig
Urad Dhall 1 spoon
Mustard 1 spoon
Salt To Taste
Oil 1 drop

METHOD:
     Soak black-eyed bean overnight. Pressure cooker it for 4 whistles by adding pinch of salt. Once done, drain the excess water. Heat a spoon drop of oil (DIET here :P) in a pan. Add mustard, once splutters, add on Urad dhall, once it turns into color, add chopped onion, chopped green chilly, curry leaf, corainder leaf, smashed ginger, smashed garlic and picnh of salt.. Once raw smell goes off, add the pressure cooked bean, adjust with salt and do fine sauting until it coats with the garnished items. Thats it !

Note: Can also add grated coconut before you put off the flame which gives rich flavor and taste.

❝❡angeetha ηambi❞

April 29, 2013

French Fries

     In general, will not say NO to any potato recipes. But the only potato snack which i like very little is FRENCH FRIES... The reason is, only bcos of its very plain taste eventhough i add some seasoning. But the contradictory part was, whenever we go to movie park, my H will order this as his Main course :P, only next comes the Pop-corn to munch. Since, this has very simple preparation method, i wont prefer buying it outside. So, i bookmarked this recipe very long time to prepare at home. Finally during one of our weekend evening i prepared this for my H and served hot with spicy tomato sauce. My kid and H was enjoyed at max. That's the highlight :)


ALL YOU NEED:
Big Potatoes 4 Nos.
Pepper Powder 1 spoon
Salt Pinch
Oil To Deep fry

METHOD:
     Peel the skin of those 4 pototoes and cut them like a strips. Take cool water in a wide bowl and soak the potato strips into it. Let it sit for some 5 mins. Now take out, drain it for a while. Paralley heat required oil for deep frying. Once oil gets heated, fry the potato strips in batches until it reach half crispy consistency and place it in a bowl. Now add the seasonings i.e. salt and pepper powder and serve hot with Tomato sauce.

❝❡angeetha ηambi❞

April 25, 2013

Post for Priya Satheesh !!!

     This post is completely dedicated to Priya Satheesh of FOOD LOVERS. Yes, my first guest post for Priya and its story begins here. A month back suddenly i got a mail from priya asking to do a guest post in her space. What ! Me doing a Guest Post, someone asking me to do a guest post, really it was a shocking news !!! First, was bit sceptical to accept the offer. B'cos being a office goer, nowadays am not finding much time to balance my work so just told Priya that i need some lump-sum of time to send a post. Even she accepted my request and sent back a document with a big list of Questionaire, OMG! i was like, Is she conducting any exam :( Literally got back my Exam fever after so many years :P Even i took sometime to fill in my answers and the recipe to publish in her post. Still am in big surprise that i have done a guest post... Now its for your views in her space... Hah ! Here ends the story and its time to say "Thanks" or "Subham" (U can see this in all old tamil movies) to Priya, to gave these precious opportunity.

    Gals ! Pls do check out my Exam result Oops ! answers in her space along with the evergreen recipe. What ??!! I am hearing some voice !!?? Oh ! You want to know the Recipe name ? Pls friends, she is organizing such a beautiful event in a name called "Friday Chat", just spend your precious time and Do check it her space :)

    You know she also gave me a super cute CERTIFICATE for my contribution. Do check it below :)


❝❡angeetha ηambi❞

April 22, 2013

Semiya Bagalabath

     Before my marriage when i heard this term "Bagalabath" for the first time, thought it some big Jorgan in technical term and later. When i saw this with Semiya Bagalabath, just took a long breath and concluded finally, its not Technical, its related to cooking. So surfed google and finally got the recipe some 4 years back during my spinster age. Finally my day its day has come to try it out as our lunch box recipe :P When i was having during my lunch time, my friend was calling it as "Semiya Curd" i was bit what ??!! how can she call it in simple term "Semiya Curd" i ordered her to use "Semiya Bagalabath" which gives crowning effect :P to my new tried and unusual recipe. So silly is it !!?? :) So, here comes my Jorganed recipe which tried after 4 years gap :)


ALL YOU NEED:
vermicelli 1 pkt
Thick Curd 3 spoons
Roasted Cashewnuts 10 Nos.
Grated Carrot 1 No.
Water To Boil
Milk 1 glass
Salt Pinch

To Garnish
Chopped Ginger 1/2 inch
Green Chilly 3 Nos.
Curry Leaf 1 Twig
Urad Dhall 1 spoon
Mustard 1 spoon
Oil 1 spoon

METHOD:
     Boil some 3 cups of water in a pan. Once done, keep the flame in simmer, now add a drop of oil and add vermicelli, make it to dip completely in water and close the pan with lid for 5 mins and now put off the flame and let the pan sit for a while until the vermicelli gets completely cooked. Now drain the excess water. Meantime, heat a pan with a spoon of oil, add mustard, urad dhall, once it reaches it color, add chopped ginger, green chilly, curry leaf do a sauting for 3 minutes. Take the drained vermicelli in a large bowl, now add on the garnished items, mix it gradually, now add the thick curd, milk and add required salt. Mix ! Mix !! vermicelli shape shuld not get disturbed completely. Now add the chopped carrot and roasted cashews. Let it sit for a while. Now serve after 30 mins.

Note: I have added milk just to avoid sour taste since i have prepared it for my lunch time.

❝❡angeetha ηambi❞

April 17, 2013

White Kurma

     This is another looted recipe from my neighbour hood aunt. I should definetely say she is the expert in preparing this kurma. Usually during Chitra Pournami, we all in our gated community use to cook some dish for dinner and we all assemble in Terrace to have our dinner together in that beautiful moon light. That will be a real golden moments. During that time, always i ask aunt to prepare this White kurma and Veg Puloa. It will have heavenly taste and you know will not touch my mom's dish, all time i love to taste aunt's dish rather than tasting my mom's dish :P


ALL YOU NEED:
Mixed Vegetables 1/2 kg
GingerGarlic Paste 1 spoon
Bay Leaf 1 No.
Salt Pinch
Oil 2 spoons

To Grind
Coconut 7 pieces
Cashew nuts 7 Nos.
Green Chilly 4 Nos.
Elachi 1 No.
Cinnamon 1/2 inch
Cloves 5 Nos.

METHOD:
     Grind items mentioned under "To Grind" and keep aside. Heat a spoon of oil in pressure pan. Add bay leaf, ginger garlic, do a sauting and pour the grinded mixture and add 1/2 glass of water. Do sauting by adding pinch of salt, now add on the mixed vegetables (I used carrot, beans, corn, potato and green peas), mix well with the mixture, now add another 1/2 glass of water and adjust with salt. Now, partially close the pan until the mixture starts boiling. Now completely close the pan, keep it for 3 whistles in flame. Once it released the pressure, serve with roti. :)

❝❡angeetha ηambi❞

April 11, 2013

Potato Masaal III

     Who will say NO to Potato dishes. Noone will tell in my family. U know, even i like to have plain boiled Potato all time :P Whenever if we forced to go Veg hotel for dinner, my all time blind option will be Masala Dosai! then i'll move on to some Tandoori options. Even my kid is accomponying me nowadays by ordering the same Dosa :P From this you can understand, my evergreen love towards this recipe. Dont know why i left such a huge gap since i last prepared. So, finally prepared this on one sunday breakfast and same my Masala Dosai. Lil one being a picky eater, u know how she was having... OMG! Me and my H was in big surprise... He he he... Here comes our favorite most favorite recipe.... U can check Version 1 and 2, HERE and HERE :)


ALL YOU NEED:
Boiled Potato 4 Nos.
Boiled Peas 1 cup
Sliced Onion 2 Nos.
Green Chilly 4 Nos.
Chopped Garlic 1 Bulb/td>
Chopped Ginger 1 inch
Corainder Leaf 2 Twigs
Turmeric Powder Pinch
Curry Leaf 1 Twig
Mustard 1 spoon
Salt To Taste
Oil 2 spoons


METHOD:
     Heat a non-stick pan with 2 spoons of oil. Add Mustard, once it splutters. Add chopped onion, chopped green chillies, chopped garlic, chopped ginger, curry leaf, corainder leaf and pinch of salt, do a sauting until onion becomes thin. Now add on the boiled and mashed potato, boiled green peas, turmeric powder and now pour 1/2 cup of water and adjust with salt. Allow it to boil for a while until raw smell goes of and it becomes thick. Now garnish with chopped corainder leaf.

❝❡angeetha ηambi❞

April 8, 2013

Spicy Raw Banana Fry

     Its was a busy morning, planned to prepare some Sambar along with some spicy poriyal. Dont know whether i have any veggie instock so rushed near my fridge and checked, Huh!! Finally got 2 raw bananas. I am happy that i got some veggie in stock but was bit sad because i know only very plain version of raw banana poriyal which suits with some tangy pulikuzhambu. But i need it for Sambar, so was thinking deeply, Hurray!!! an idea got flashed, recently i looted a Spicy Yam poriyal from my mom, so thought why not i try that with raw banana. Even i prepared and enjoyed for my lunch meal. :)


ALL YOU NEED:
Raw Banana 2 Nos.
Chilly Powder 1 spoon
Turmeric Powder Pinch
Tamarind Syrup 4 spoons
Oil 2 Spoons
Salt Pinch

To Grind
Corainder Leaf 1 Twig
Onion 2 Nos.
Tomato 1 No.
Garlic 6 Nos.
Ginger Pinch

METHOD:
     Peel off the raw banana skin and cut into small cubes. Keep pan, heat a spoon of oil, Grind all the ingredients under "To Grind" and pour it into the oil, saute it for 5 mins. Now add chilly powder, turmeric powder, diced raw bananas, tamarind syrup and salt, give hard stir without breaking the diced raw banana shape. Close it with lid. Do a sauting inbetween to avoid burns. Keep it in simmer by opening the lid, Saute the mixture until it becomes crispy and masala coats well.

♬ Sangeetha♡Nambi ♬

December 25, 2013

Ribbon Pakoda

     There was none who loves sweet recipes at home including me. At the same time, if it is savory dishes, it will get vanished within fraction of seconds. So, most of the time i used to prepare savory snacks at home. Nowadays am getting lot of time to enjoy in kitchen by preparing many new dishes. In that order, i have tried "Ribbon Pakoda" which is our all time favorite snack. Just of thought of sharing my method... Here you go....
ALL YOU NEED:
Rice Flour 1 cup
Besan Flour 1/2 cup
Urad Dhall Powder 3 tbsp
Chilli powder 2 tsp
Garlic Extract 3 tsp
Peanut Powder 3/4 tbsp
Butter 1.5 tbsp
Hing Pinch
Salt To Taste
Oil Deep Fry


METHOD:
     Dry Roast and grind urad dhall. Now take some 5 garlic cloves and grind it in mixie by adding some water and filter the water and keep it aside. Now take a wide bowl, add rice flour, besan flour, urad dhall powder, coarsely grounded peanut, salt, chilly powder and hing. Mix all the dry ingredients well. Now pour the wet ingredients like butter and garlic water, mix well. If required add water until it comes to soft dough. Keep a wide kadai, add required oil for deep frying.

    Meantime take the press grease it with some butter or oil, now add the dough into the press. Once the oil gets heated, press the dough starting from the corners and to the centre. Let it cook for 2 mins and toss it to other side. Once it gets cooked, place it on a tissue paper. Now our favorite snack is ready !!

♬ Sangeetha♡Nambi ♬

December 21, 2013

Cranberry cake

     Its my long time goal (!) to bake a PERFECT cake, so far have tried plenty of variations in cake but last week was my PERFECT day to bake my PERFECT CAKE, i guess. Yes, finally i acheived it !!! Yiiiipppeeee! Without any further delay directly going to the ingredients and methods !
ALL YOU NEED:
Maida 1 cup
Rava 1/2 cup
Sugar 3/4 cup
Dried Cranberry 1/4 cup
Baking soda 1/2 tsp
Baking powder 1 tsp
Olive oil 2 tbsp
Curd 1/4 cup
Milk 2 tbsp
Salt Pinch
METHOD:
     Take a wide bowl, add all the dry ingredients, mix well. You can sieve it, if possible. Now add all the wet ingredients, give a hard stir. Add required amount of milk, if the batter is too thick. Meantime preheat oven at 190 C for 10 mins. Now grease the cake pan with olive oil and pour cake batter and bake in oven for 30 to 35 mins in the same temperature.
    Once 3/4 batter got baked, grease the top with milk or oil just to avoid the dryness since we added rava. After 30 mins, insert a tooth pick and check if its coming out clean. If yes, your cake is ready and allow it cool and enjoy !

Note: Here milk is optional, you can add milk only if the batter is very thick.

♬ Sangeetha♡Nambi ♬

December 15, 2013

Rava Ladoo

     I should say this is We are not sweet lovers so its very rare to see sweet post in my blog. Once in a while i use to prepare sweet at home, think today is that "Once in a while" day, that too its "Hot from the stove" post :P Yes, am posting this immediately i prepared the ladoo ! so that i'll not forget the preparation method :D Here's my method !

ALL YOU NEED:
Rava/Sooji 1 cup
Sugar 1/2 cup+2sp
Chopped Cashew 3 tbsp
Elachi 2 nos.
Ghee 1/4 cup
Milk 1/4 cup
Raisins 2 tbsp

METHOD:
     Take a wide tawa, add 2 spoon of oil, roast chopped cashew and raisin (i used dried cranberries) Once done, take off from the stove. Now add the rava, fry it until nice aroma comes.DONT BURN IT. Once done, allow it too cool. Now add sugar, mix well. Powder the rava mixture coarsely along with elachi in mixer. Now place the powdered mixer in a wide pan, add roasted nuts, raisins and ghee. If the mixture is still seperating, sprinkle required milk, mix well and make round balls by pressing tightly. Once all done, taste your yummilicious ladoo. :-)

Note: You can also substitute milk with ghee, which will help you to keep ladoo stocked for a week.

♬ Sangeetha♡Nambi ♬

December 9, 2013

Brocolli stir fry

     I am not much fond of trying this veggie "Brocolli", until i hear about this healthy value. From then on, i started adding this veggie in some way minimum of once in a week. I was keep on searching google for this recipe. Finally i ended up getting all complicated recipes. Suddenly i got an idea, why i should not treat this as cauliflower ??!! Then comes this spicy, tasty stir fry... Here its for your views !!!
ALL YOU NEED:
Brocolli 10 Florets
Chopped Onion 1 1/2 no.
Chopped Tomato 1 no.
Coriander Leaf 1 Twig
Curry Leaf 1 Twig
Chilly Powder 1 spoon
Turmeric Powder Pinch
Mustard 1 spoon
Salt To Taste
Oil 3 spoons
METHOD:
     Keep a pan, heat a spoon of oil. Add chopped onion, saute with a pinch of salt. Once done, add chopped tomato, coriander leaf, curry leaf and saute it. Add chilly powder and turmeric powder, saute until oil oozes out, now add on the brocolli florets, mix well with the mixture. Close the pan with the the lid, once the florets gets boiled, adjust with salt and put off the flame and enjoy !!!!

♬ Sangeetha♡Nambi ♬

November 26, 2013

Pumpkin halwa

     Nowadays i feel like am a long mile away from yhis blogging world. Eventhough i have quit my job, its very difficult to manage my blog with my kid. Actually she is letting me to touch my laptop, all time she is owning that :-( but still i dont want to leave my space just like that. So finally got my laptop free'd and planned to post a sweet which i prepared/tried on diwali :-)
ALL YOU NEED:
Grated pumpkin 5 cups
Elachi powder Pinch
Food color Pinch
Ghee 4 tbsps.
Sugar To taste
Nuts 1/2 cup
METHOD:
     Take a wide tawa, add 2 spoons of ghee, fry the required nuts and keep aside. Now, add grated pumpkin, let it boil until it gets raw smell goes off. Add a pinch of food color and the required sugar. Keep on stiring it by adfing ghee inbetween, make sure it should not get burnt or stick to the pan. Quantity of the added pumpkin will get reduced. Though i added 5 cups, got only a small cup of halwa :-( Once you are reached halwa consistency, add the roasted nuts and put off the flame.

♬ Sangeetha♡Nambi ♬

November 6, 2013

Spicy plantain fry

     This is my moooooooooooost favourite dish which i looted from our family friend. From my childhood whenever i go to their home, they prepare either this fry or potato fry with a perfect sambar. Its a real evergreen dish as per my taste. Since i moved to a new place, am missing those fry from that aunt. So, i called her and asked the recipe. Even she explained politely and here is the tried and tested fry for your views....

ALL YOU NEED:
Plantain 1 No.
Diced Onion 1/2 no.
Dice Tomato 1/2 no.
Coriander Leaf 1 Twig
Ginger 1/2 inch
Garlic 2 Nos.
Chilly Powder 1 spoon
Turmeric Powder Pinch
Salt To Taste
Oil 3 spoons

METHOD:
     Cut the plantain into medium-thick round pieces. Take a mixer, add diced onion, tomato, ginger garlic, coriander leaves, grind it to a fine paste. Add required chilly powder, turmeric powder, grinded mixture to the round plantain pieces. Mix it well y adding required salt. Sprinkle water if required. Let it sit for a while. Now heat 2 spoons of oil in a wide pan, transfer the mixture to the pan, Keep the flame in medium. Do fine sauting until the mixture coats well and gets fried. If it sticks to the pan, add spoon of oil on its sides. Now serve hot with any type of rice.

♬ Sangeetha♡Nambi ♬

October 22, 2013

Omapodi

     After i left the job, i got handful of time which am spending completely with kid and trying different recipes. Now coming to this post, still i wonder a festival snack recipe in my blog ??!! Its still a BIG exclamation :) Yes, this is my first tried omapudi recipe in my so far marriage life. But my mom is very well expertise in prepare all kinds of festival recipes, so, i have heard my mom telling, hand will be very painful when we prepare omapudi, murukku and mixture, so was in dilemma whether to take this up or not. Finally i tried and here its for your views.

ALL YOU NEED:
Besan Flour 1 cup
Rice Flour 1/4 cup
Red chilly Powder 1 spoon
Hot oil 3 spoons
Ajwain 1 spoon
Salt To Taste
Oil To Deep fry

METHOD:
     Dry roast the ajwain until nice aroma comes. Coarsely powder it in mixer. Heat 1/4 cup of water, add ajwain powder into it, let it sit for a while. Meantime, take a wide bowl, add sieved besan flour, rice flour, 3 spoons of hot oil, required salt, red chilly powder, mix it well. Now strain the ajwain powder mixture. Pour the required amount of ajwain water into the flour mixture, mix well until it reaches the soft dough. Keep an eye, it should not be too sticky. Heat a pan for deep frying, meantime fill it into the omapudi press. Once the oil gets heated, press the dough gently and toss it both the side, until it gets cooked.

    Can you see the nice golden brown colored omapudi in the image, in general i love the little browned snack all time, which is 100% false, actually i burnt it slightly :P

Note: Since i didn't have butter at home, compromised it with additional 2 spoons of hot oil.

♬ Sangeetha♡Nambi ♬

October 10, 2013

Veggie Salad

     This is the first time am posting "NO HEAT" recipe ! Yes, this is a real healthy, tasty and less time consuming recipe, it is S A L A D. Since i have shifted my house to very new location, am trying to adopt the new recipes which ever i come across. I should this is one among them. This i tried it in a restaurant with all plain veggies with a dip. OMG ! i immediately fell in love with that dip which had an amazing punch with both tangy and salty. So, i rushed to the supermarket immediately by next day and grabed the exact dip tub. So here is my heart touched and my first tried salad for your views.

ALL YOU NEED:
Diced Carrot 2 Nos.
Chopped Onion 1 No.
Sweet Corn 1/4 cup
Diced Cucumer 1/4 cup
Chopped Spinach 1/4 cup
Lemon Juice 2 spoons
Pepper Powder Pinch
Ranch Dip 2 spoons
Salt To Taste
METHOD:
     Take a wide bowl, add all the chopped/diced veggies and corn, pour 2 spoons of lemon juice, pinch of pepper powder and 2 spoons of ranch dip. Adjust with salt. Now its time to eat the healthy, tasty and colorful salad.

Note: Can also add chopped cabbage and chopped tomato.

♬ Sangeetha♡Nambi ♬

September 26, 2013

Lady's Finger Poriyal with a sweet news !

     Helllooooooo All, Hope you all doing great!!! First i would like to tell my most awaited day has come. Yes, "Even am an H O U S E W I F E".. Yes, i have resigned my job finally and shifted my place to a very new location, which took me some time to get settled down. This is the major reason behind the gap which i had in this blogging world. Now i have become full time blogger, hopefully my kid should co-operate with me. This is the sweet news i want to share it to you all. Now lets move on to the recipe part...

    I am not a lover of this veggie because of its stickyness. But still, i have started preparing this just to feed my lil one. Actually this is my mom's recipe, to be frank, in this 4 yrs of marriage life this is the first time i tried this. Thanks god, it came out very well more than what i expected. Here is my try for your review.......


ALL YOU NEED:
Lady's Finger 1/4 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Green chilly 3 Nos.
Coriander Leaf 2 Twigs
Curry Leaf 1 Twigs
Grated Coconut 1/4 cup
Urad Dhall 1 spoon
Mustard 1/2 spoon
Salt To Taste
Oil 1 spoon


METHOD:
     Dice the lady's finger and allow it to sit for sometime. Heat a pan with spoon of oil. Add mustard to splutters. Once done, add Urad dhall until it turns brown. Now add chopped onion and slited green chillies , do fine sauting with a pinch of salt. Now add on chopped tomato, do until oil oozes out. Now add the diced lady's finger. Do sauting until the veggie gets cooked well. Adjust with the salt. Once it gets cooked, add grated coconut. Saute it and let it sit in flame for a while and put off. Now, its time to serve/taste..........

♬ Sangeetha♡Nambi ♬

August 7, 2013

Mint Rice

     Nowadays its like hard days to manage both office and home parallely. Due to that, i felt am completely out of this blogging world. Since it been more than a week month, just to placing my attendance, am going to post this rice recipe, which is an another looted recipe from my lunch mate box (!) Yes, this is her mom's all time best recipe which i tasted so far. Its been very loooooooong time i got this recipe from her mom and the time came for me to prepare only on last month which is a big delay and only now i got the time to post it here (Again a delay). Rather naming this dish as "Mint Rice", i should call it as "Mint Rice in Delay" :P Here is the recipe for your views..........


ALL YOU NEED:
Basmathi Rice 1 cup
Chopped Onion 2 Nos.
Ginger Garlic Paste 1 1/2 spoon
Green chilly 3 Nos.
Mint Leaf 1 bunch
Coconut 2 Pieces
Ghee/Oil 3 spoons
Salt To Taste

METHOD:
     Heat a pan with spoon of oil. Do the sauting of Mint leaf by adding pinch of salt. Allow it cool and Grind it to a fine paste along with 2 pieces of coconut. Keep it aside. Heat 3 spoons of oil in a pressure pan, add chopped onion and green chilly. Do fine sauting, now add ginger garlic paste and the grinded mixture. Do fine sauting, until the raw smell goes off. Now pour 1 1/2 cups of water. Once it comes to boil, add 2 cups of basmathi rice and add required salt. Close the pan with lid partially. DONOT put the whistle/weight. Wait for 5 mins. Now open the lid, do soft stir. Now close the pan completely without whistle/weight. Place the flame in simmer for 10 mins and Switch it off.

Note: I added some channa dhall just to skip the plain mint taste.

♬ Sangeetha♡Nambi ♬

July 24, 2013

Dryfish thokku

     Any non-veggie person, will say NO to Dryfish or karuvaadu !!! I am NOT for sure. Everyone in my family are very huge fan of this recipe. Me and my husband can have it with plain rasam rice which have heavenly taste. I was bit skeptical to try this because its belongs to some different variety of dryfish, which i never ever tasted it before. But once i prepared it at home, OMG ! the smell occupies the entire home and my husband rushed to the kitchen to taste it immediately. Literally we both enjoyed !!! Hope u too will like this version for sure. Final note, i forgot to get the name of the dryfish :(


ALL YOU NEED:
Dry Fish 6 Nos.
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Chopped Garlic 10 Nos.
Chilly Powder 1 spoon
Turmeric Powder Pinch
Mustard 1 spoon
Oil 2 spoons
Salt To Taste


METHOD:
     Clean the dry fish properly and let it sit for a while. Heat 2 spoons of oil in a pan. Add mustard, once its done, add chopped onion and garlic, do fine sauting by adding a pinch of salt. Now add chopped tomato, do sauting for another 3 minutes. Now add chilly powder, turmeric powder, give hard stir until the oil oozes out. Now add on the dry fish, saute it again until the dry fish coats with the mixture and adjust with salt. Be careful while adding salt, as we are using dry fish.

♬ Sangeetha♡Nambi ♬

July 16, 2013

Rava Kichadi

     Being 4 yrs old in married life, this is the second try of my "All time Disaster" recipe - "The Rava Kichadi". Before, giving a note about this, i need to say, Thank god, atleast now i got this perfectly done. Yes, my first try was a complete disaster. Check the story here. If it comes to any recipe related to Rava/Sooji, for sure, i'll be bit scared on giving a try. Because, somehow i'll miss out the proper proportion and it will become gooey. One day, when i was browsing my co-bloggers's space, this recipe tempted me suddenly. So, thought of trying it once again with lot of NO HOPE(!) in my mind. Thank god, it came out very well. Me and H literally enjoyed having this.


ALL YOU NEED:
Rava/Sooji 1/2 cup
Carrot 2 Nos.
Beans 10 Nos.
Potato 2 Nos.
Green Peas 1/2 cup
Ginger Garlic Paste 1 spoon
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Turmeric Powder Pinch
Coriander Leaf 2 Twigs
Green Chilly 4 to 5 Nos.
Curry Leaf 1 Twig
Cinnamon 1/2 inch
Cloves 5 to 6 Nos.
Water 2 or 2 1/2Cups
Ghee 5 spoons
Salt To Taste
Oil 2 spoons


METHOD:
     Take a non-stick vessel. Add 2 spoons of ghee, add the rava, fry it when it starts turning to golden brown. Place it in a seperate plate. Now again heat 2 spoons of oil. Once done, add chopped onion, cinnamon, cloves, slited green chilly, curry leaf, coriander leaf and ginger garlic paste. Saute it until it turns golden brown, now add tomato, saute it until the oil comes out. Now add the chopped vegetables along with pinch of salt. Pour 2 1/2 cups of water, close the vessel with the lid, until the water gets boil and the vegetables are half cooked. Now add the roasted rava gradually without forming any lumps, adjust with salt. Stir inbetween. Once it comes to kichadi consistency, put off the flame, add 2 spoons of ghee, do a stir. Serve hot with coconut chutney.

♬ Sangeetha♡Nambi ♬

July 8, 2013

Brinjal Drumstick Poriyal

     I Love Love Love Brinjal in any form of cooking. Eventhough, i have some allergy on eating Brinjal, will never ever bother to taste it anytime. Now coming to this recipe, this is my mom's all time special dish. She used to prepare this in all her lazy times. This serves dual purpose i.e. you can use it as sidedish as well as the main dish for hot steamed rice. I always love to taste it as main dish rather than having it as side dish. Though its our family favorite dish, i use to prepare this weekly once which can be prepared within 15 mins of time. Not taking much of your valuable time, here comes our family favorite dish................


ALL YOU NEED:
Brinjal 1/4 kg
Drumstick 2 Nos.
Garlic 10 Nos.
Chopped Onion 1 No.
Chopped Tomato 1 No.
Turmeric Powder Pinch
Chilly Powder 1 spoon
Salt To Taste

To Garnish:
Coriander Leaf 2 Twigs
Curry Leaf 1 Twig
Coconut 1/4 cup
Mustard 1/2 spoon
Oil 1 spoon

METHOD:
     Take a vessel. Add all the ingredients under "Table 1" and pour 1/2 glass of water. Mix well and cover it with lid and cook until the veggie cooked properly. Heat a spoon of oil in a pan. Add mustard, curry leaf, coriander leaf and add the cooked mixture. Boil it until excess water drains off. Now add 5 pieces of grated coconut, give a gentle stir for 5 mins in simmer, without breaking the shape of the veggies. Put off the flame. Serve hot.
♬ Sangeetha♡Nambi ♬

June 30, 2013

Fish Gravy

     Will any one say NO to fish gravy expect veggie persons ??!! But i will, since i dont like the fish smell much and am bit allergetic person towards it, i will always say BIG small NO. This was prepared only for my H and my lil one. Though am 4 years old in marriage life, Frankly speaking, last month was my first try on this delicious, tangy, mouthwatering, fingerpalmlicking, smelling etc. etc. gravy (This is how my H will narrate) I should say, it was super delicious and H enjoyed with hot steamed rice and emptied the bowl as well. As a final note, i should say, this is my mom's recipe. I know my mom's recipe will never-ever fail the delicious taste.


ALL YOU NEED:
Gravy fish 5 pieces
Chopped Onion 2 Nos.
Chopped Tomato 3 Nos.
Tamarind Syrup 1 cup
Coconut Milk 1 cup
Curry Leaf 2 Twigs
Corainder Leaf 2 Twigs
Turmeric Powder Pinch
Chilly Powder 1 1/2 spoons
Corainder Leaf 2 Twigs
Garlic 10 Nos.
Mustard 1 spoon
Fenugreek 1 spoon
Sessame Oil 3 spoons
Cumin Seeds 1/2 spoon
Salt To Taste


METHOD:
     Clean any variety of Gravy fish (I used Sankara Fish) and keep aside. Heat 3 spoons of oil in a pan, add mustard. Once done add, cumin seeds, garlic cloves, curry leaf, coriander leaf, chopped onion, do fine sauting by addding pinch of salt. Once onion turns golden brown, add chopped tomato, turmeric powder, chilly powder, do fine sauting until oil oozes out. Now pour on coconut milk, tamarind syrup and adjust with salt, let it boil until the raw smell goes off and the gravy comes to semi-thick(!) consistency. Now add on the cleaned fish, keep the flame in simmer for 10 mins. Put off the flame. You can taste it after 30 mins, so that fish will gets mixed up well in the gravy.

♬ Sangeetha♡Nambi ♬

June 26, 2013

Spicy egg fry

     I have seen my lunch mates bringing this for their side dish. Though it is new dish for me, i dont feel like trying this at hoem. Reason behind this was, none of my family members inclusing me, doesnt like simple boiled egg. Till date, never had boiled egg at home. But used boiled eggs in many variants. You can see it Here and Here. Being a food blogger, i dont want to leave this as it is. Thought of trying it one day using single egg, just not to waste many. I should say it taste yum !! Literally enjoyed by having it with simple sambar rice.


ALL YOU NEED:
Boiled Egg 1 No.
Chilly Powder 1 spoon
Turmeric Powder Pinch
Salt To Taste
Oil 2 spoons

METHOD:
     Take a plate. Add a spoon of chilly/Sambar powder, pinch of turmeric, required salt and drop by drops of water, mix it well until it becomes like a masala form. Heat tawa by adding a spoon of oil. Meantime, take a boiled egg, cut it equal half either horizontally or vertically. I prefer vertically all time. Put 4 to 5 tiny holes in the yolk part, it should be in size of your safety pin tip just to reach masala into the yolk. Now dip the yolk part into the masala (which we have it in plate). Place it on the tawa, let it sit for 2 mins, now toss it and redo the process until the masala raw smell goes off.

♬ Sangeetha♡Nambi ♬

June 21, 2013

Spicy Beetroot Poriyal

     As you can view in my previous post Here and Here, am not a lover of sweet vegetables like carrot and beetroot. Even i dont know, how and what to do those veggies. One day, suddenly realized i have stopped feeding it to my kid completely. Though it is a healthy for all ages, i resumed my prepation and somehow googled but still am not satisfied with those recipes. One fine day, being my savior, my lunch mate bought a beetroot recipe as her side dish, i tasted it immediately and to my surprise, it reminds my mom preparation which she use to keep it as side dish for roti. Will i leave the chace??!! Got the recipe from her immediately and preparing it as a MUST side dish atleast weekly once.


ALL YOU NEED:
Diced Beetroot 1/4 kg
Chopped Onion 1 No.
Chopped Tomato 1 No.
Chilly Powder 1/2 spoon
Ginger-Garlic Paste 1 spoon
Pepper 1 spoon
Coconut 2 pieces
Salt To Taste


METHOD:
     Grind coconut and gingergarlic paste to a fine mixture. Take a pressure cooker, add beetroot, chopped onion, chopped tomato, chilly powder, grinded coconut mixture, pinch of salt and add a glass of water. Pressure cook it for 3 whistles. Once the pressure gets release, Keep a pan, pour the pressure cooked ingredients, boil it until it absorbs all the excess water. Meantime grind a spoon of pepper coarsely. Once the water evaporated, add the powdered pepper and adjust with salt, do fine sauting for 5 mins. Put off the flame, and serve hot with roti or steamed rice.

Note: You can also add boiled channa dhall, which add extra taste to it.

♬ Sangeetha♡Nambi ♬

June 17, 2013

Butter Milk

     I know, this is the odd time to post this recipe. Since its raining here and there, i should have published this a months back. I dont know how i missed posting this during peak summer time. That's fine, atleast now it got striked my mind. Coming to this recipe, i will not say NO to this anytime even in cold winter. Am a big fan of this. More than me, my lil one will enjoy this max. She is like a competitor for me to empty the bowl.. he he he... :) Each day will try some different version of butter milk. Nowadays have started drinking with oats porridge. That's an another amazing healthy recipe. So, here is the basic version of the easy, comforting refreshing drink !!!


ALL YOU NEED:
Thick curd 1 cup
Corainder Leaf 1 Twig
Green Chilly 1 Nos.
Curry Leaf 1 Twig
Water 3/4 cup
Ginger 1/2 inch
Salt To Taste


METHOD:
     Whip the thick curd in the mixer. Transfer it to a wide bowl, now pour water, stir it with required salt. Now add chopped curry leaf, corainder leaf, green chilly and smashed ginger. Do fine stir and refridgerate it for 30 mins, so that the garnished items essence will mix with the butter milk. Take out after 30 mins, enjzzzzzzoyyyy !!!!

♬ Sangeetha♡Nambi ♬

June 14, 2013

Greens Chutney

     Have u noticed the name !!?? Its Green's' chutney NOT Green Chutney. Yes, i used some three different green leaf variety to prepare, which i can blindly say a much healthy, tasty, nutritious and greeny chutney. Generally, whenever am running out of vegetable for my lunch, i'll go by preparing some thovaiyals like Ginger, Mint, Coriander, Toor Dhall and so onnnnnnn... Even this was prepared in the same situation. My actual plan was preparing Mint chutney, since i was not having enough amount of mint, i prepared this using three greens. Was bit scared how it will taste but it had a heavenly taste, literally i loved tasting it with hot steamed rice with simple pappad......


ALL YOU NEED:
Coriander Leaf Handful
Curry Leaf 6 Twigs
Mint Handful
Bengal Gram1 spoon
Urad Dhall 1 spoon
Coconut4 pieces
TamarindPinch
Red Chilly3 Nos.
Green Chilly1 Nos.
SaltTo Taste
Oil2 spoon

METHOD:
     Heat a spoon of oil in a pan, add spoon of urad dhall and bengal gram. Once it turns brown, add both chillies, do sauting again. Now add cleaned mint leaf, coriander leaf, curry leaf. Do sauting until raw smell goes off. Now add on salt, tamarind and coconut pieces, fry it for 2 minutes and allow it cool. Grind it well by adjusting with salt. Taste it wil hot steamed rice.

♬ Sangeetha♡Nambi ♬

June 10, 2013

Mint Chapathi

     During the same Diet week mentioned in my previous posts (Here and Here), i prepared this Mint/Pudhina Chapathi. Its my long time thought to prepare some stuffed or mixed chapathi. So, tried Aloo paratha one day but that went as a disaster :P so tried with this Mint chapathi, i got super dooper flavored chapathi but it was bit hard :( Still, I packed it for my lunch with simple raitha as my side dish. When i opened my box during my lunch time, OMG ! what a smell !!! That was super flavored and it tasted heavenly too... Literally enjoyed having that flavored chapathi with my team mates


ALL YOU NEED:
Wheat flour 1 cup
Mint Leaf Handful
Salt Pinch
Water 3/4 glass
Oil 1 spoon

METHOD:
     Finely chop the mint leaf and keep it aside. Take a wide bowl, add cup of wheat flour, pinch of salt. Mix it well. Add chopped mint leaf, add little amount of water and make it as fine dough. Once done, add a spoon of oil, give a fine mix. Let it sit for a while. Now press it as chapathi and toss in tawa and serve with some suitable curry or raitha.

♬ Sangeetha♡Nambi ♬

June 5, 2013

Simple Potato Fry

     Who say NO to potato ??!!! Surely am NOT. Whenever am running out of veggie for my lunch, i'll blindly choose this to prepare some sidedish for my Sambar or Keerai rice. This is the most easy breezy veggie which can be mould/prepared in any form. If you want to taste it as spicy roast or in simple potato fry which suits puli kuzhambu, it will give heavenly taste in any form. You wont believe me, i like to eat simple pressure cooked potato too :P From this you can understand my craze towards potato. Now coming to this version, in short, this is a spicy version which i preapred using store-bought sambar powder without adding any masala items. Here comes the simple spicy version which suits evern roti too.........


ALL YOU NEED:
Potato 1/4 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Sambar Powder 1 spoon
Turmeric Powder Pinch
Mustard 1 spoon
Salt Pinch
Oil 1 spoon

METHOD:
     3/4'ly pressure cook potato and peel the skin and dice it. Now heat a spoon oil in a pan. Add mustard, once it splutters, add chopped onion with a pinch of salt. Do sauting for 5 minutes. Now add on tomato, turmeric powder, sambar powder (I used Sakthi Masala Sambar Powder), do fine sauting until oil oozes out. Now pour a glass of water and bring it boil, now add diced potato, adjust with salt and do fine sauting until the masala coats the potato. Put off the flame, now serve with sambar rice or keerai rice.

♬ Sangeetha♡Nambi ♬

May 30, 2013

Peas Briyani

     Nowadays it like hurry-burry days for me. Very hectic work at office and in home as well. Feeling hard to manage both the ends. At anytime i will give my 2nd "I'm on Break" post :( (Here the 1st) Meantime, i dont want to stay away from my blog, so thought of doing a post today which is my all time Friday lunch time recipe, can be prepared in a very minimal time. This was my long time drafted recipe sitting idle in my box. So, thought of publishing it finally today. You know its my 250th post... YYYYyYiiiippppeeee !!!!! HHHHHHuuurrrrraaaaaaaayyyyyyy !!!!!!!!!!!


ALL YOU NEED:
Soaked Peas 1/2 cup
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Green Chilly 4 Nos.
Basmathi Rice 1 Cup
Ginger Garlic Paste 2 spoons
Mustard 1 spoon
Water 1 3/4 cup
Ghee 3 spoons
Salt Pinch

METHOD:
     Heat 3 spoons of ghee in a pressure cooker. Add mustard, once done add chopped onion and green chillies, do a sauting by adding pinch of salt. Add chopped tomato, ginger garlic paste, do fine sauting until ghee oozes out. Now add on soaked peas, do a sauting for 2 minutes. Now pour 1 cup of water, close the cooker partially for 3 minutes. Now add rice, pour remaining 3/4 cup of water, adjust with salt and give a hard stir. Again partially close the cooker, once the water comes to boil, do a stir and close it completely and place the whistle and keep the flame in simmer for 10 minutes. Once done, serve hot with sutiable raitha.

Image Source: GOOGLE

♬ Sangeetha♡Nambi ♬

May 25, 2013

Carrot Sandwich

     As i said in my previous post, i am a big fan of my canteen's Carrot Sandwich. Finally a couple of weeks back tried the sandwich at home since i got bored of regular Bread Omelet version. To my surprise, my husband who doesnt like sandwich, he was enjoying at most and asked me to prepare it for the next day too. I was soooooooo happy that even he loves the sandwich. Since he doesnt like sanwich, will prepare this once in a while though am a big sandwich lover. But i should say this Carrot Sandwich is my savior and it got a special place in my heart too :P So, here comes my heart touched sandwich for your views.


ALL YOU NEED:
Bread Slices 4 Nos.
Carrot Poriyal 1 Cup
Butter/Ghee/Oil 2 spoons


METHOD:
     Pre-heat the toaster. Meantime, take couple of bread slices, grease it with butter/ghee/oil on outer side of the bread slices. Place 2 spoons of Carrot poriyal on the inner part of bread(Ungreased portion of Bread) and cover it with another bread slice. Even here, greased portion should be placed outside. Place it in toaster until its get cooked. Now serve hot !

♬ Sangeetha♡Nambi ♬

May 22, 2013

Onion Pakoda II

     Just to maintain my diet plan (Funny!), am a choosy eater when comes to junk foods. But if it is this traditional tea time muncher, i'll forget the meaning for DIET and my instant mindvoice will be "DIET??!! What do you mean by that ??!!" he he he... Jokes apart :P I am a die ardent fan of this muncher. Love to taste it all time wither during my tea time or with any meal, u dont believe even i have tasted it with roti sometime. From this you can easily guess my craziness towards this pakoda. Just a year back, i have taste only the store bought pakodas but now i started preparing at home which i can make it ready within 15 mins of time. So, just thought of showcasing it for your review. Here comesssss...............



     Heat oil for deep frying. Meantime, take a wide pan, add Besan flour, rice flour, chilly powder, ginger garlic paste, chopped curry leaf, salt and sprinkle some water and make it a pakoda dough consistency. Mixture should not be watery, its should be very loose to deep fry it. Once the oil gets heated, just take handful of mixture and spread it across the oil. Let it get deep fried for a while, do a stir inbetween until it become crispy.

♬ Sangeetha♡Nambi ♬

May 18, 2013

Carrot Poriyal

     Though am not a lover of all sweet veggies like Carrot, Beetroot etc. i use to try this veggie just to feed my kid. Now coming to the recipe, You'll be surprised, if i reveal this recipe source. Yes, i looted this recipe from my canteen's Bread Sandwich which cost just Rs.7 where the taste is worth for Rs.100 :) Noone can beat this spicy taste. It taste like a nextar during all my hungry mornings. Now, its been 3 yrs since i taste this sandwich :( badly am missing it too. So, just to break my feel, thought why not i should try it at home !! Somehow, recollected the ingredients using taste bud(!) and tried at my home. To be frank, i couldnt come up with that exact taste but somehow i got that taste here and there and everyone enjoyed having with this sandwich at home.


ALL YOU NEED:
Carrot 1/4 cups
Chopped Onion 2 Nos.
Chopped Tomato 1 Nos.
Coriander Leaf 3 Twigs
Green chilly 3 Nos.
Mint Leaf Handful
Curry Leaf 2 Twigs
Mustard 1 spoon
Garlic 5 Cloves
Salt To Taste
Oil 1 spoon


METHOD:
     Heat a spoon of oil in pan. Add mustard, once splutters, add chopped onion, chopped tomato, chopped green chilly, smashed garlic, mint leaf, coriander leaf, curry leaf, pinch of salt and tumeric powder, do fine sauting until raw smell goes off. Now add the grated carrots, do sauting and adjust with salt. Close the pan with lid, cover it until it gets cooked and do a stir inbetween just to avoid burns, once the carrot is cooked, add pepper powder on top of it, give a gentle stir. Now its tasting time :)

♬ Sangeetha♡Nambi ♬

May 15, 2013

Simple Tomato Rice

     By default, on all my weekend, will be in confused mental state on what to be prepared for my Breakfast and Lunch time. If its my lazy weekend and my lil one was away from me, OMG ! totally will become a mental for sure :) The main my savior or remedy will be this easy, breezy, comforting rice bowl. Actually its a looted recipe from my H - grand ma's recipe. Noone can beat her taste including me. Mostly she use to prepare this for our breakfast but i loved to try this for my lunch time with a combo of onion raitha and Onion Pakoda. Even tried it on a weekend and here comes the procedure along with the clicks.


ALL YOU NEED:
Basmathi Rice 2 Cups
Chopped Onion 2 Nos.
Chopped Tomato 3 Nos.
Coriander Leaf 3 Twigs
Green chilly 5 Nos.
Fennel Seeds 1 spoon
Curry Leaf 1 Twig
Mint Leaf Handful
Cinnamon 1 inch
Mustard 1 spoon
Ginger 1 1/2 inch
Garlic 1 Bulb
Cloves 5 Nos.
Ghee 2 spoons
Salt To Taste
Oil 1 spoon


METHOD:
     Heat a spoon of oil and 2 spoons of ghee in a pressure pan. Once done, add mustard, when it splutters, add chopped onion, green chilly, cinnamon, cloves, fennel seeds, chopped garlic, chopped ginger, curry leaf, corainder leaf, mint leaf, do fine sauting by adding pinch of salt. Now add on turmeric powder, tomato, saute it again until oil oozes out. Now add the soaked rice and add 2 1/2 cups of water, adjust with salt. Now, partially close the pan, once rice comes to boil, let be in full flame for 3 mins. Now, close the pan completely, put on the weight. Keep the flame in simmer for 10 mins. Once done, serve hot with onion raitha.

Note: Can also add some bean or vegetables along with rice, if needed.

♬ Sangeetha♡Nambi ♬

May 10, 2013

Channa Masala II

     Love Love channa masala all time. Always will like to have it alone rather than tasting it along with Poori or Rotis. My first tasted and tried version was my mother's all time punchy version (Here it is). This version II or 2.0 was my friend's version which i recently came to know during our chit-chat session. I felt it was very easy method and want to try it on a day. Thankfully, was on my diet week and planned to make some side-dish for my rotis. So prepared it and here you go..........

ALL YOU NEED:
Boiled Channa Dhall 2 Cups
Channa Masala 1 spoon
Butter 1 spoon
Tumeric Powder Pinch
Coriander Leaf 2 Twigs
Lemon Juice 1 spoon
Salt To Taste

To Roast & Grind:
Diced Onion 2 Nos.
Diced Tomato 1 Nos.
Ginger 1 inch
Garlic 8 or 9 Nos.
Cloves 4 Nos.
Cinnamon Pinch
Butter 1 spoon

METHOD:
     Heat a spoon of butter in a pan. Once done, saute all the ingredients under "To Roast & Grind" until raw smell goes off. Let it cool down for a while. Now heat a spoon of butter in another pan, add 1 1/2 cup of boiled channa dhall and do a sauting by adding channa masala, turmeric powder and salt. Now grind the roasted mixture along with remaining 1/2 cup of boiled channa dhall. Pour it into the pan, give a hard stir. Adjust with salt. Let it boil it until raw smell of the added powders goes off. Once done, garnish with leamoin juice, chopped coriander leaf and serve hot with Roti.

Note: Grinded the channa dhall just to add thickness to the gravy

♬ Sangeetha♡Nambi ♬

May 7, 2013

Egg Frankie

     I am a big fan of Frankies. During our weekend evening, we use to visit a play area, where we can see all kinds of shops like Kulfi, Chaats, Traditional snack shop with bhajji, Bonda, Soup, Frankie House etc. etc. There we can spot both veg and non-veg frankies in many varieties and our default order will be a Egg Frankie along with some soups. Once our order was done, will keep on standing to watch the preparation. Sales guy will have all the ingredients pre-prepared, he'll just add one by one and within 5 mins time, our order will be ready. Oh that's simple, so thought of trying at home and ends up now to share it for your views....



METHOD:
     Take a wide bowl, add a cup of maida, required salt and 2 spoons of butter, mix well. Gradually add water and make it as a fine dough. Close the bowl, let it sit for a while. Break the egg. Add pinch of salt, garam masala and pepper powder, mix well and keep it ready. Now heat a tawa, grease it with a spoon of butter. Now take out the maida dough and make it as small balls and press it each ball in a roti shape. Now grease one side of roti with the egg mixture. Be careful you should not disturn the roti shape as it is in dough form. Add pinch of pepper powder and Garam masala powder over the egg mixture. Toss it in tawa for 3 mins each. Now add some 2 spoons of egg bhurji, add on some chopped onion and chopped coriander leaf. Wrap it and pin it up with cloves in the middle. Its time to serve !

❝❡angeetha ηambi❞

May 3, 2013

Black eyed bean sundal

     That was a funny week. Oops ! Sorry ! DIET WEEK :P Planned to be in Self-ban for me and Compulsory ban for my H(!) by not having Rice items in any form Idly, Dosai, Steamed rice etc. etc. (even didnt used Rice flour) completely for 5 days. Somehow managed to run 4 days successfully but was totally blank what to prepare for our Day 5 breakfast also got bit bored of having chapathi, roti, sandwich, toast etc. which was my saviour during all 4 days. Browsed ! Browsed !! and Browsed!!! Nothing worked out :( Suddenly this dish got flashed in my mind. Was bit sceptical b'cos, am sure, my H will not like this, even me. But what to do BAN is BAN, somehow controlled my taste bud and tried it by adding some flavored ingredients and ended up my Day 5 breakfast finally with this healthy and tasty sundal. Here it is for your reviews :)


ALL YOU NEED:
Black-eyed Bean 250 gms
Chopped Onion 1 No.
Green Chilly 2 Nos.
Coriander Leaf 1 Twig
Smashed Ginger 1/2 inch
Smashed Garlic 4 Nos.
Curry Leaf 1 Twig
Urad Dhall 1 spoon
Mustard 1 spoon
Salt To Taste
Oil 1 drop

METHOD:
     Soak black-eyed bean overnight. Pressure cooker it for 4 whistles by adding pinch of salt. Once done, drain the excess water. Heat a spoon drop of oil (DIET here :P) in a pan. Add mustard, once splutters, add on Urad dhall, once it turns into color, add chopped onion, chopped green chilly, curry leaf, corainder leaf, smashed ginger, smashed garlic and picnh of salt.. Once raw smell goes off, add the pressure cooked bean, adjust with salt and do fine sauting until it coats with the garnished items. Thats it !

Note: Can also add grated coconut before you put off the flame which gives rich flavor and taste.

❝❡angeetha ηambi❞

April 29, 2013

French Fries

     In general, will not say NO to any potato recipes. But the only potato snack which i like very little is FRENCH FRIES... The reason is, only bcos of its very plain taste eventhough i add some seasoning. But the contradictory part was, whenever we go to movie park, my H will order this as his Main course :P, only next comes the Pop-corn to munch. Since, this has very simple preparation method, i wont prefer buying it outside. So, i bookmarked this recipe very long time to prepare at home. Finally during one of our weekend evening i prepared this for my H and served hot with spicy tomato sauce. My kid and H was enjoyed at max. That's the highlight :)


ALL YOU NEED:
Big Potatoes 4 Nos.
Pepper Powder 1 spoon
Salt Pinch
Oil To Deep fry

METHOD:
     Peel the skin of those 4 pototoes and cut them like a strips. Take cool water in a wide bowl and soak the potato strips into it. Let it sit for some 5 mins. Now take out, drain it for a while. Paralley heat required oil for deep frying. Once oil gets heated, fry the potato strips in batches until it reach half crispy consistency and place it in a bowl. Now add the seasonings i.e. salt and pepper powder and serve hot with Tomato sauce.

❝❡angeetha ηambi❞

April 25, 2013

Post for Priya Satheesh !!!

     This post is completely dedicated to Priya Satheesh of FOOD LOVERS. Yes, my first guest post for Priya and its story begins here. A month back suddenly i got a mail from priya asking to do a guest post in her space. What ! Me doing a Guest Post, someone asking me to do a guest post, really it was a shocking news !!! First, was bit sceptical to accept the offer. B'cos being a office goer, nowadays am not finding much time to balance my work so just told Priya that i need some lump-sum of time to send a post. Even she accepted my request and sent back a document with a big list of Questionaire, OMG! i was like, Is she conducting any exam :( Literally got back my Exam fever after so many years :P Even i took sometime to fill in my answers and the recipe to publish in her post. Still am in big surprise that i have done a guest post... Now its for your views in her space... Hah ! Here ends the story and its time to say "Thanks" or "Subham" (U can see this in all old tamil movies) to Priya, to gave these precious opportunity.

    Gals ! Pls do check out my Exam result Oops ! answers in her space along with the evergreen recipe. What ??!! I am hearing some voice !!?? Oh ! You want to know the Recipe name ? Pls friends, she is organizing such a beautiful event in a name called "Friday Chat", just spend your precious time and Do check it her space :)

    You know she also gave me a super cute CERTIFICATE for my contribution. Do check it below :)


❝❡angeetha ηambi❞

April 22, 2013

Semiya Bagalabath

     Before my marriage when i heard this term "Bagalabath" for the first time, thought it some big Jorgan in technical term and later. When i saw this with Semiya Bagalabath, just took a long breath and concluded finally, its not Technical, its related to cooking. So surfed google and finally got the recipe some 4 years back during my spinster age. Finally my day its day has come to try it out as our lunch box recipe :P When i was having during my lunch time, my friend was calling it as "Semiya Curd" i was bit what ??!! how can she call it in simple term "Semiya Curd" i ordered her to use "Semiya Bagalabath" which gives crowning effect :P to my new tried and unusual recipe. So silly is it !!?? :) So, here comes my Jorganed recipe which tried after 4 years gap :)


ALL YOU NEED:
vermicelli 1 pkt
Thick Curd 3 spoons
Roasted Cashewnuts 10 Nos.
Grated Carrot 1 No.
Water To Boil
Milk 1 glass
Salt Pinch

To Garnish
Chopped Ginger 1/2 inch
Green Chilly 3 Nos.
Curry Leaf 1 Twig
Urad Dhall 1 spoon
Mustard 1 spoon
Oil 1 spoon

METHOD:
     Boil some 3 cups of water in a pan. Once done, keep the flame in simmer, now add a drop of oil and add vermicelli, make it to dip completely in water and close the pan with lid for 5 mins and now put off the flame and let the pan sit for a while until the vermicelli gets completely cooked. Now drain the excess water. Meantime, heat a pan with a spoon of oil, add mustard, urad dhall, once it reaches it color, add chopped ginger, green chilly, curry leaf do a sauting for 3 minutes. Take the drained vermicelli in a large bowl, now add on the garnished items, mix it gradually, now add the thick curd, milk and add required salt. Mix ! Mix !! vermicelli shape shuld not get disturbed completely. Now add the chopped carrot and roasted cashews. Let it sit for a while. Now serve after 30 mins.

Note: I have added milk just to avoid sour taste since i have prepared it for my lunch time.

❝❡angeetha ηambi❞

April 17, 2013

White Kurma

     This is another looted recipe from my neighbour hood aunt. I should definetely say she is the expert in preparing this kurma. Usually during Chitra Pournami, we all in our gated community use to cook some dish for dinner and we all assemble in Terrace to have our dinner together in that beautiful moon light. That will be a real golden moments. During that time, always i ask aunt to prepare this White kurma and Veg Puloa. It will have heavenly taste and you know will not touch my mom's dish, all time i love to taste aunt's dish rather than tasting my mom's dish :P


ALL YOU NEED:
Mixed Vegetables 1/2 kg
GingerGarlic Paste 1 spoon
Bay Leaf 1 No.
Salt Pinch
Oil 2 spoons

To Grind
Coconut 7 pieces
Cashew nuts 7 Nos.
Green Chilly 4 Nos.
Elachi 1 No.
Cinnamon 1/2 inch
Cloves 5 Nos.

METHOD:
     Grind items mentioned under "To Grind" and keep aside. Heat a spoon of oil in pressure pan. Add bay leaf, ginger garlic, do a sauting and pour the grinded mixture and add 1/2 glass of water. Do sauting by adding pinch of salt, now add on the mixed vegetables (I used carrot, beans, corn, potato and green peas), mix well with the mixture, now add another 1/2 glass of water and adjust with salt. Now, partially close the pan until the mixture starts boiling. Now completely close the pan, keep it for 3 whistles in flame. Once it released the pressure, serve with roti. :)

❝❡angeetha ηambi❞

April 11, 2013

Potato Masaal III

     Who will say NO to Potato dishes. Noone will tell in my family. U know, even i like to have plain boiled Potato all time :P Whenever if we forced to go Veg hotel for dinner, my all time blind option will be Masala Dosai! then i'll move on to some Tandoori options. Even my kid is accomponying me nowadays by ordering the same Dosa :P From this you can understand, my evergreen love towards this recipe. Dont know why i left such a huge gap since i last prepared. So, finally prepared this on one sunday breakfast and same my Masala Dosai. Lil one being a picky eater, u know how she was having... OMG! Me and my H was in big surprise... He he he... Here comes our favorite most favorite recipe.... U can check Version 1 and 2, HERE and HERE :)


ALL YOU NEED:
Boiled Potato 4 Nos.
Boiled Peas 1 cup
Sliced Onion 2 Nos.
Green Chilly 4 Nos.
Chopped Garlic 1 Bulb/td>
Chopped Ginger 1 inch
Corainder Leaf 2 Twigs
Turmeric Powder Pinch
Curry Leaf 1 Twig
Mustard 1 spoon
Salt To Taste
Oil 2 spoons


METHOD:
     Heat a non-stick pan with 2 spoons of oil. Add Mustard, once it splutters. Add chopped onion, chopped green chillies, chopped garlic, chopped ginger, curry leaf, corainder leaf and pinch of salt, do a sauting until onion becomes thin. Now add on the boiled and mashed potato, boiled green peas, turmeric powder and now pour 1/2 cup of water and adjust with salt. Allow it to boil for a while until raw smell goes of and it becomes thick. Now garnish with chopped corainder leaf.

❝❡angeetha ηambi❞

April 8, 2013

Spicy Raw Banana Fry

     Its was a busy morning, planned to prepare some Sambar along with some spicy poriyal. Dont know whether i have any veggie instock so rushed near my fridge and checked, Huh!! Finally got 2 raw bananas. I am happy that i got some veggie in stock but was bit sad because i know only very plain version of raw banana poriyal which suits with some tangy pulikuzhambu. But i need it for Sambar, so was thinking deeply, Hurray!!! an idea got flashed, recently i looted a Spicy Yam poriyal from my mom, so thought why not i try that with raw banana. Even i prepared and enjoyed for my lunch meal. :)


ALL YOU NEED:
Raw Banana 2 Nos.
Chilly Powder 1 spoon
Turmeric Powder Pinch
Tamarind Syrup 4 spoons
Oil 2 Spoons
Salt Pinch

To Grind
Corainder Leaf 1 Twig
Onion 2 Nos.
Tomato 1 No.
Garlic 6 Nos.
Ginger Pinch

METHOD:
     Peel off the raw banana skin and cut into small cubes. Keep pan, heat a spoon of oil, Grind all the ingredients under "To Grind" and pour it into the oil, saute it for 5 mins. Now add chilly powder, turmeric powder, diced raw bananas, tamarind syrup and salt, give hard stir without breaking the diced raw banana shape. Close it with lid. Do a sauting inbetween to avoid burns. Keep it in simmer by opening the lid, Saute the mixture until it becomes crispy and masala coats well.

♬ Sangeetha♡Nambi ♬