December 24, 2014

Easy Kadai Vegetable

     It was a dinner night, was struggling and banging my head to prepare a very SIMPLE but tasty sidedish for roti. Literally surfed net for more than 30 mins. I couldn't find any which suits my tag word "SIMPLE and TASTY". Suddenly an idea flashed and concluded on this tasty crunchy Kadai Vegetable. Luckily had all veggies in stock and even the masalas. To be frank, it was a super dooper hit for roti. Here comes my SIMPLE & TASTY dish for your views.


ALL YOU NEED:
Mixed Veggies 2 cups
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Garam Masala Powder 1/2 spoon
Ginger Garlic Paste 1/2 spoon
Coriander Powder 1 spoon
Coriander Leaf To garnish
Chilly Powder 3/4 spoon
Cumin Powder 1/2 spoon
Cumin Seeds 1/4 spoon
Red Chilly 1 No.
Mustard 1/2 spoon
Salt To Taste
Oil 2 spoons

METHOD:
     Clean the chopped veggies( i used beans, carrot, mushroom, potato and finally capsicum). Heat 2 spoons of oil in pan, add mustard, cumin seeds and red chilly. Saute. Now add chopped onion, saute by adding pinch of salt. Once it becomes translucent, add ginger garlic paste, once the raw smell goes off, add all the powders (coriander, red chilly, garam masala and cumin powder). add all veggies except capsicum, saute well by sprinkling some water. Cover the pan with lid. Let it be in medium flame, until all the veggies gets cook. Once done, open the lid, saute it by adding diced capsicum and let the excess water goes off. As a final touch, garnsih with coriander leaf and serve hot with roti.

♬ Sangeetha♡Nambi ♬

December 20, 2014

Eggless Blueberry Muffin

     In general, our weekdays breakfast will be like Cornflakes, Muffins, Breads etc... Mostly like instant or No cook dishes. So, just not to spend money on muffins, planned to make it at home that too EGGLESS. So, got some recipes from my co-bloggers page like Carrot Muffins, Vanilla Muffins. In that way, recently found this recipe from Raks kitchen >> Eggless Blueberry Muffins. Immediately bought a pack of fresh organic blueberry and tried this.


ALL YOU NEED:
Maida 1 cup
Blueberry 3/4 cup
Vanilla Essence 1 tsp
Baking Powder 3/4 tsp
Baking Soda 1/4 tsp
Corn Flour 2 Tblsp
Sugar 3/4 cup
Milk 3/4 cup
Salt Pinch
Oil 1/2 cup
METHOD:
     Preheat oven to 350 F. Sieve all dry ingredients like Maida, Baking Powder, Baking Soda and Corn flour. Transfer it to a wide bowl. Now add all the wet ingredients one by one such as Oil, milk and essence, along with sugar and salt. Mix well without any lumps. As a final touch, add blueberries. Stir well. Now line the muffin tray with liners. Fill the 3/4 liner with the batter. Once done, bake it for 20 to 25 mins. Just before 5 mins, you take out from the rom, apply some join on top of the muffin. Just to avoid the dryness.

♬ Sangeetha♡Nambi ♬

December 16, 2014

Coconut Milk Rice

Coconut Milk Rice
     When it comes to coconut milk addition to a dish, for sure it will be a super rich dish. But never felt to prepare this dish at home. Recently i tasted this rice in my friend's place. OMG ! the taste was literally lingered in my mouth for the whole day. Immediately, i was super excited to prepare it for my next day's lunch. Surfed my fridge for the coconut milk, to my surprise a full tin of coconut milk was sitting silently and checked for the veggies too. Wow ! guess it was my lucky day. Finally prepared and taste it and even it here for your views.


ALL YOU NEED:
Basmathi Rice 1 cup
Mixed veggies 1 cup
Chopped Onion 1 1/2 Nos.
Coconut Milk 1 1/2 cup
Green Chilly 2 Nos.
Cinnamon Pinch
Elachi 1 No.
Cloves 5 Nos.
Mustard 1/2 spoon
Salt To Taste
Oil 2 spoons
METHOD:
     Wash and soak basmathi rice for 15 mins. Heat 2 spoons of ghee in a pressure cooker, add cinnamon, cloves, elachi and slited green chilly. Add chopped onion with a pinch of salt. Do fine sauting until the onion comes to translucent. Now add all the veggies (i used, carrot, beans, potato, cauliflower and peas), saut until the veggies are half cooked. Now add soaked basmathi rice, do a sauting, and add 1 1/2 cup of coconut milk. Cover partially with a lid. When the rice comes to top i.e. when it is half cooked, completely the cooker and put the whistle too. Make flame to medium. Let it sit for 5 mins. Put off the cooker. DONOT wait for whistling. If you are using normal rice, put off the cooker after 1 whistle. All done. It is set to serve with raitha.

Note:You can also add cashews while sauting the spices.

♬ Sangeetha♡Nambi ♬

December 12, 2014

Cauliflower Stir Fry

     I should that was a very lazy day. I started my lunch early morning at 6.30 to pack for my husband. Somehow managed to prepare a curry for my lunch but i didnt felt of cooking sidedish, at the same time, my husband's lunch intake will get reduced if he doesn't have any sidedish. Finally decide to do a simple stir fry which should be really spicy since my main curry was little bit bland. Surfed my fridge and finally got 6 cauliflower florets which is very much enough for my husband. With that 6 florets and with very basic ingredients, prepared this lazy stir fry. You wont believe me, the taste was super amazing. I was literally licking the leftovers, after i packed into the lunch box.


ALL YOU NEED:
Cauliflower 6 Florets
Chopped Onion 1/2 no.
Garam Masala Powder 1/4 tsp
Turmeric Powder Pinch
Chilly Powder 3/4 spoon
Coriander Powder 1/2 spoon
Cumin Powder 1/2 sp
Cumin seeds 1/4 spoon
Curry Leaf 3 No.
Mustard 1/2 spoon
Salt To Taste
Oil 1 spoon
METHOD:
     Wash the florets in hot water and strain it. Heat a spoon of oil in a pan, add mustard, once splutters, add cumin seeds, chopped onion, saute it by adding pinch of salt. Once done, add all powders, do sauting for 2 mins. Now add 1/2 cup of water and required salt. Let it cook until raw smell goes off. Now add the florets, mix well with the masalas. Lid on. Let it be in medium flame until it gets cooked. When its get cooked, saute it until it reached dry curry. As a final touch add the curry leaves, saute it for 3 mins. Put off the flame. You can serve it with roti or even with plain steamed rice.

♬ Sangeetha♡Nambi ♬

December 8, 2014

Hara Bara Kebab

     As soon as i saw this recipe in a famous cookery show, i was super excited to try this immediately for our evening snack. Since it has very basic ingredients! I started searching for the ingredients but i got nothing :( Poor me ! Do you think will i leave ?! No way, on our next grocery shopping, i picked all the ingredients without fail and finally prepared ! Now, its for your views... Tadaaaaa.....


ALL YOU NEED:
Spinach 1 cup
Besan/Kadalai Maavu 1 1/2 tblsp
Garam Masala 1/2 tsp
Fennel Seeds 1/2 tsp
Green Chilly 1 1/2
Potato 1 No.
Peas 1/2 cup
Ginger 1/2 inch
Sugar Pinch
Salt To Taste
Oil To Spray
METHOD:
     Pressure cook both potato and green peas by adding a pinch of salt. No problem even it get mashed. Now boil 2 cups of water with pinch of sugar (to retain the green color), add spinach, let it be boil just for a minute. Once done, drain the water and wash it immediately in cold water. Now take boiled green peas without water, spinach, ginger, green chilly in a blender, grind it to a paste. No adding water please! Transfer it to a wide bowl, now add the mashed potato, fennel seeds (this is my touch, not comes in original recipe), garam masala, besan flour. Mix well with required salt. Once done, grease both your palms with water and make te mixture into small lemon-sized balls. Flatten it gently.

     Now heat a tawa and sprinkle some oil, Place the kebabs gently, let it cook for 3 to 4 mins in medium flame, Turn it to the other side(again gently, there is a chance of breaking the shape)to cook. Let it be in flame for another 3 to 4 mins in medium flame. Don't use high flame, b'cos it will cook only the outer portion, the inner portion will remain uncook. Once done, you can see the nice brown coating. All done, its time to taste with a ketchup or Tamarind chutney !

Note: In original recipe, he'll add Amchoor powder too. Since it was not there at home, i skipped it.

♬ Sangeetha♡Nambi ♬

December 4, 2014

Thenkuzhal Mullu Murukku

     During diwali, me was trying new snack on daily basis. This is one among my newly tried murukku. Eventhough it have very plain taste. Thenkuzhal murukku is my moooossssstttt favorite but never tried at home. This was the first in my bookmarked recipe. Without any second thought, i tried this using store bought rice flour but using. Mullu murruku plate in murukku press.


ALL YOU NEED:
Rice Flour 1 cup
Urad dhall flour 3 tblsp
Jeera/Ommam 1 tsp
Oil/Butter 2 tblsp
Water To Knead
Salt To Taste
Hing 1/4 tsp
Oil To Deep fry


METHOD:
     Take a wide bowl, add rice flour, urad dhall flour, hing, jeera/ommam, salt, mix all the ingredients. Now pour the oil/butter, mix well again. Now add water little by little until it forms a perfect dough consistency. Now heat oil for deep frying. Meantime, take the murukku presser, grease with oil. Now fill 3/4 of the presser with the dough. Check whether the oil is in perfect heat by adding a pinch of dough into the oil. When it comes up immediately, its the perfect time to deep fry the murukku in batches. Take a laddle or plate, grease it with oil, now press the dough in circle shape and put one by one into the oil. Deep fry on both sides. Transfer it to the tissue paper.

Note: You can also press directly into the oil but i feel pressing it in ladle is safe.

♬ Sangeetha♡Nambi ♬

November 29, 2014

Dahi Samosa

     Am a crazy fan for all dahi based chaat. As mentioned in my previous post, using store bought frozen samosa, here is the another chaat dish, which is my all time favorite. To be frank, whenever i buy this, my plate will be complete clean. I mean, will completely lick all those tangy dahi which they serve along with this chaat. :D Think my plate condition, when i prepare this at home :P


ALL YOU NEED:
Samosa 1 No.
Chopped Coriander Leaf 2 tsps
Tamarind Sauce 1 tsp
Red chilly Powder Pinch
Chopped Onion 4 tsps
Thick Curd 1/4 cup
Sugar 1/2 tsp
METHOD:
     Take a wide serving bowl/plate. Crush the samosa, pour 1/4 cup of thick curd mixed with sugar. Now pour the tamarind sauce. Now add chopped onion and chopped coriander on top of it. As a final touch, sprinkle some red chilly powder. All done. Now its time to taste.

♬ Sangeetha♡Nambi ♬

November 25, 2014

Samosa Chaat

     Here in my new location, its very very difficult to find chaat shop. So, if am craving for chaat, only thing i can do is, i need to prepare it at home :( Recently during my grocery shopping, i got a pack of frozen samosa. I was super excited and immediately bought a pack. As soon as i reached home, opened the pack, heated and tasted it. It was super yum. Using that frozen samosa, i tried this super delicious, easy and tasty chaat.


ALL YOU NEED:
Samosa 1 No.
Chopped Coriander leaf 1/4 cup
Chopped Onion 4 tsp
Peas Kurma 1 laddle

METHOD:
     Take a wide serving bowl/plate. Crush the samosa, pour a laddle full of Peas Kurma. Add chopped onion and coriander leaf on top of it. All done. Its time to eat. Just a one-liner description. So easy to prepare and even to write the description. But the taste was yum yummmy !!!

♬ Sangeetha♡Nambi ♬

November 21, 2014

Baked Veggie Pasta

     Nowadays me started liking this pasta in any form. Due to that, my excavation also started by surfing my cobloggers space. When i was surfing for some pasta recipe for our evening snack, this grabbed my attention. Immediately checked my fridge for the ingredients. How lucky me ! I got all the ingredients and immediately tried for our evening snack. Now its for your views.


ALL YOU NEED:
Pasta 1 cup
Tomato chilly sauce 5 tsps
Cheddar Cheese 1/2 cup
Bread crumbs 4 tsp
Mixed Veggies 1/2 cup
Olive Oil 4 tsp
Herbs 2 tsp
Salt To Taste
METHOD:
     Cook pasta along with oil and pinch of salt. Drain it. Now transfer it to a wide bowl, add salt, cheese (you can use mozzarella cheese too) tomato chilly sauce, mixed veggies (i used, carrot, capsicum, onion and tomato) and a spoon of bread crumbs. Give a mix. Now take the muffin tin, grease with oil and dust it with bread crumbs. Now fill it with the pasta mixture and sprinkle some bread crumbs and spray some olive oil. Once done, place it in the 350 F preheated oven. Bake it for 20 mins, till the bread crumbs turns golden brown. Let it cool and serve hot. Make sure there is a chance of breaking the cup shape while you are scooping it out.

Note: You can also use Mozzarella cheese.

♬ Sangeetha♡Nambi ♬

November 17, 2014

Rava Kesari

     Being a food blogger, most of the time, i feel guilty to tell this. Yes, generally horoscope match between me and rava/sooji, wont be soooo good. Till date, many rava recipes were went in a disaster during my first try. But, i can proudly say (!) this is the first recipe which came out with perfection in my first try. Here proudly presenting my first try of Rava Kesari


ALL YOU NEED:
Rava/Sooji 1 cup
Food Color Pinch
Mixed nuts 1/4 cup
Cardamom 2 Nos.
Sugar 1 1/2 cup
Water 2 1/4 cups
Ghee 5 tsps
Salt Pinch
METHOD:
     Take heavy bottomed pan. Dry roast the sooji. Let it cool down. Once done, add 2 spoons of ghee in the same pan, add mixed nuts, roast it for 2 mins. Take out from the pan. Now add the water to the pan, add pinch of salt (just to enhance the sweeetness), food color and broken cardamom. When it starts boiling, add roasted rava, keep on stirring, just to avoid lump formation, now add the sugar, give hard stir in medium flame, until the sugar mix up well. When its not sticking to the pan, switch off the flame and add the ghee roasted nuts. Serve hot. If required, you can transfer it to the ghee greased plate and cut into desired shape and you can serve.

♬ Sangeetha♡Nambi ♬

November 10, 2014

Eggless Carrot Muffin

     Till date, me tried so many cake versions but never tried muffins at home as i dont have muffin tin at home and even me was postponing the day to buy the tin. Finally saw a muffin tin for cheaper rate, me grabbed it. Immediately me tried this eggless carrot muffin by the next day and the recipe is mentioned below


ALL YOU NEED:
Maida 1 cup
Vanilla Essence 1 tsp
Grated Carrot 1/2 cup
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Yogurt 1 cup
Sugar 3/4 cup bit less
Milk 1/4 cup
Salt Pinch
Oil 1/4 cup
METHOD:
     Preheat oven to 375 F. Sieve maida, baking powder, baking soda and place it a wide bowl. Now add sugar and salt, mix all the wet ingredients for 5 mins. Now add grated carrot, vanilla essence, yogurt, milk and oil. Stir well without any lumps and until all the mixture mix up well. Now take the muffin tray, line up with muffin cups, fill 3/4 of the cup with the batter. Place it in the oven and bake it for 20 mins.

♬ Sangeetha♡Nambi ♬

November 5, 2014

Cashew Burfi

     Actually i should name this post as "Kaju Katli" unfortunately named it as "Cashew Burfi". You like to know the reason, keep reading :) Recently bought a big tin of cashews from wholesale store. It looks sooooo fresh and with decent shape. Each time i see that, it was calling me to prepare Kaju Katli :P Being a NOT lover person of sweets, i was keep on hesitating its call. Finally, it was diwali season last week, thought of trying it. Even i tried but the outcome became burfi, instead of kaju katli, its all because of i missed a minute to put off the flame :( Eventhough there was a small disaster, taste was too gud !


ALL YOU NEED:
Cashewnuts 1 cup
Sugar 1/2 cup
Water 1/4 cup
Salt Pinch
Ghee To grease

METHOD:
     Take a dry mixer, add the cashews (should be in room temperature for a while) and grind it to a fine powder in a single shot i.e. without opening the lid of the mixer. Its because, if you give a gap, the powder will stick to the mixer. So, please take a care on that. Suppose, if it is sticky, not a problem but it will take some time to mix up with sugar syrup by forming lumps. Once grinding the cashew, now take a heavy bottomed, add sugar and water. Keep stirring until it reaches syrup consistency. To check that, take some water in a small bowl, add a drop of sugar syrup, when it form a string shape, its the perfect consistency. Now add the cashew powder, give a hard stir until it mix up with the sugar syrup. Let it be in flame for 5 mins and put off the flame. Grease a plate with a spoon of ghee, now pour the cashew mixture to the plate and cut as per your desired shape. Same procedure to be followed for "Kaju Katli" but you should put off the flame, when you can make it as small round balls.

♬ Sangeetha♡Nambi ♬

October 31, 2014

Mushroom Peanut Gravy

     It was a dinner time, thought of making chapati for dinner but what to do for sidedish. Asual opened the fridge and was standing infront of time for long time. Finally, got some 5 mushrooms, half capsicum and some fresh groundnut. Decided to do some dish using those leftovers. Added all the inhouse and in hand masalas and here come the outcome, which had heavenly taste.


ALL YOU NEED:
Mushroom 5 Nos.
Peanut 1/2 cup
Ginger Garlic Paste 1 spoon
Coriander Powder 1 spoon
Chopped Coriander 3 spoons
Turmeric Powder Pinch
Chilly Powder To Taste
Chopped Tomato 1 No.
Chopped Onion 2 Nos.
Garam Masala 1/2 spoon
Curry Leaf 6 Nos.
Cumin Seeds 1/2 spoon
Capsicum 1/2 cup
Mustard 1/2 spoon
Salt To taste
Oil 2 spoons
To Grind:
Coconut 1/4 cup
Fennel Seeds 1 spoon
Cardamon 1 No.

METHOD:
     Grind the items listed under "To Grind" in a mixer by adding few amount of water. Now heat a spoon of oil in a pan, add mustard, cumin seeds. Now add curry leaf, chopped onion, saute it by adding pich of salt. Once done, add ginger garlic paste, when the raw smell goes off, add chopped tomato, saute for 5 mins, now add peanut and mushroom, saute for 2 mins. Now add turmeric powder, chilly powder, coriander powder and garam masala, keep on sauting until raw smell goes off. Once done, pour the grinded mixture, add 1/4 cup of water, adjust with salt. Allow it boil until it reached semi gravy consistency, now add diced capsicum, saute for 5 mins. All done, put off the flame and garnish with chopped fresh coriander leaf. Now serve with some roti or chapathi.

♬ Sangeetha♡Nambi ♬

October 27, 2014

Marshmallows Cheerios Balls

     My lil one will go crazy whenever she find Marshmallows in shop. You don't believe me, i have all types of marshmallows w.r.t shapes and flavors stocked up at home. But nowadays, since she got bored of eating all time, it like literally untouched sitting silently in my kitchen closet. Just to empty it, thought why shouldn't i try excavating some new kids delight muncher using marshmallows and oats cereals. Finally, this is the outcome. Likewise, its typically like "Rice Krispies treat" which is very popular in US.


ALL YOU NEED:
Oats Cereals 1 cup
Marshmallows 1 cup
Butter 1 spoon
METHOD:
     Take a heavy bottomed pan, melt a spoon of butter. Now add a cup of marshmallows (i used vanilla flavour). It will starts melting within couple of minutes. There is a chance, it gets burnt, so be careful on it. Once its melted, add a cup of oats cereals, give a quick stir and switch of the flame. Allow it cool until it reaches warm enough to roll it. Once its warm, grease ur hand with butter and take the mixture and roll it to lemon sized balls. Even you can place it in a butter greased bowl and you can cut into cubes, as we do it for burfi.

Note: You can use any types of cereals instead of oats cereals.

♬ Sangeetha♡Nambi ♬

October 20, 2014

Sweetcorn Vadai

     Now its peak season of sweet corn in my current location. Being only one sweet corn lover in family, got bored of eating steamed sweet corn daily. Just thought of trying some new dishes using sweet corn. Suddenly thought why shouldn't give a try for sundal using this. When i asked my husband's opinion, his face reaction was very horrible. So, immediately dropped sundal plan and suddenly thought/asked how about vada (without knowing the recipe), immediately his response was double OK, since its oil fried and 100% junk food. Even i tried and it was super yummy :)


ALL YOU NEED:
Sweet corn 2 cups
Chopped Onion 1 No.
Chopped Coriander 3 spoons
Grated Ginger 1 spoon
Fennel Seeds 1 spoon
Besan Flour 1/4 cup
Rice Flour 3 spoons
Water As needed
Hing Pinch
Salt To taste
Oil To deep fry
METHOD:
     Take only the corn kernels and place it in a wide bowl. Add chopped onion, grated ginger, fennel seeds, hing, chopped coriander leaf and pinch of salt. Mix it well. Now add besan flour and rice flour, mix along with the corn by sprinkling water. Make sure, you don't add much water. Once it coats corn well, adjust with salt. Now heat oil for deep frying. Meantime, make small round of the prepared mixture, when the oil is hot, flatten the prepared balls as vadai and deep fry it in oil. Repeat the same steps and deep fry it in batches. Once all done, serve with some ketchup.

♬ Sangeetha♡Nambi ♬

October 16, 2014

Indianized Guacamole

     Some 6 months back me got introduced to a healthy veggie called "Avacodo". From that day on, my mind was forcing me to give a try but was completely skeptical. One day, me went to my cousin's place and she served a simple and easy dip using avacoda with a crispy tortilla chips. I was super excited to tasty it, as it an avacado dip ! When i tasted, was totally addicted to it. Morethan this, my husband and even my lil one was craving for this. Being addicted by all of us, do you think will i leave it ?!?! No way, tadaaaaaa.... Here come for your views now with a little indian touch ! :)


ALL YOU NEED:
Avacado 1 No.
Chopped Coriander 3 spoons
Chopped Onion 1/2 no.
Chopped Tomato 1/2 no.
Chaat Masala Pinch
Lemon Juice 6 spoons
Salt To taste

METHOD:
     Cut avacado into equal halves and scoop out the flesh and place a bowl. Now add required salt and chaat masala. Mash/Mix well using fork. Once you done mashing without any lumps, add chopped onion, chopped tomato and Lemon juice (More use of lemon juice gives more taste) Mash it again without disturbing the chopped tomato shape. Finally add on chopped coriander leaf, give gently mix. All done. Serve with a plate of tortilla chips or you can use for sandwich too.

♬ Sangeetha♡Nambi ♬

October 12, 2014

Garlic Butter Naan

     Am very big fan of all roti/chapathi/paratha items. I can live only by eating this. Sometime even without by sidedish. Being a such a huge lover, planned to try some variations in my usual dish. Then got flashed a dish which "Naan". Even in that, i didn't want to try a regular. Again i started my hunting for Garlic naan. Finally got a perfect recipe and tried too.


ALL YOU NEED:
Maida 1 cup
Baking Soda 1/4 spoon
Baking Powder 1/2 spoon
Coriander Leaf 2 twigs
Butter As needed
Garlic 3 Nos.
Sugar 1 spoon
Milk To Knead
Curd 1 1/2 spoon
Salt To taste
Oil 1 spoon
METHOD:
     Do fine chopping of garlic and coriander leaf and keep aside. Take a wide bowl, add maida, baking powder, baking soda, salt, sugar. Mix all the dry ingredients. Now add milk and curd, knead well by adding only with milk. Once done, add a spoon of oil and rest it for 4 hours. After 4 hours, make equal round shaped balls, roll it to oval shape. Once done, just sprinkle few chopped garlic and chopped coriander leaf. Place the rolled dough on top of garlic and coriander leaf. Make a gentle roll on top it. Meantime heat a tawa, apply water here and there on other side (not the garlic and coriander leaf side) of the rolled dough. Once applied, place water applied side on the tawa and immediately close it with lid. Now you can see the bubbles. Toss it on other side until it gets cooked. Brush with butter on garlic side. All done now, serve with some spicy curry.

♬ Sangeetha♡Nambi ♬

October 8, 2014

Thaen Mittai

     I can blindly say, in tamilnadu Thaen Mittai = Childhood days. Yes, even now while am visiting my hometown, straightly will go to a Potti kadai wher there will sell all small small yummilicious munchers like verkadalai burfee, small murukku, ezhanthapalam podi, ezhanthapalam vadai etc. etc. (OMG ! am literally mouthwatering here :P) when i was surfing for some recipe, suddenly this grabbed my attention and all my childhood memories was running infront of my eyes. So, immediately on the day itself, i tried this recipe and here comes for your views.


ALL YOU NEED:
Idly Rice 1 cup
Urad dhall 1/4 cup
Food color Pinch
Sugar 1 cup
Water 1/4 cup
Salt Pinch
Oil To deep fry

METHOD:
     Soak idly rice and urad dhall for 2 to 3 hours. Once after 3 hours, drain the water and grind in blender to a thick consistently. Transfer it to a wide bowl, add pinch of food color ans salt. mix well, until the batter comes to red color. Take a heavy bottomed pan, add 1 cup of sugar and 1/4 cup of water, let it boil and comes to boiling and put off the flame, once it reach gulab jamun sugar syrup consistency, switch off the flame. Heat oil for deep fry, now wet your finger and take a small round shaped batter and place it in oil for deep frying. Once it reach golden color, transfer it to sugar syrup. Let it be in 5 mins and transfer it to a plate. Repeat the process until you empties the batter.

♬ Sangeetha♡Nambi ♬

October 3, 2014

Hyderabadi vegetable dum biryani

     Its my long time ambition (crazy me :P) to prepare try dum biryani at home. At the same time, was bit hesitated, since i don't want to waste the food. But one fine day, saw a easy version of dum biryani in a tv cookery show. It grabbed my attention totally and finally decided to prepare it for my weekend lunch. Being skeptical, bought all the ingredients and tried. Now, here comes for your views too !


ALL YOU NEED:
Basmati Rice 1 1/2 cups
Coriander Leaf 1/2 cup
Fried Onion 1/2 cup
Food color Pinch
Cinnamon 1/2 inch
Bay leaf 2 Nos.
Cloves 5 Nos.
Ghee 2 spoons
Salt To Taste
Oil 4 spoons

To Marinate:
Chopped Veggies 2 cups
Garam masala Powder 1 spoon
Ginger Garlic Paste 1 1/2 spoon
Coriander Powder 1 spoon
Turmeric Powder Pinch
Coriander Leaf Handful
Chilly Powder 2 spoons
Fried Onion 1/2 cup
Mint Leaf Handful
Curd 2 spoons
Salt 1/2 spoon

METHOD:
     Mix all ingredients under "To Marinate" and let it sit for 45 mins either in room temperature or in fridge. Soak basmati rice for 15 mins. Take a heavy bottomed pan, Add 4 cups of water, a spoon of ghee/oil, cinnamon, cloves, bay leaf, cardamom and pinch of salt. Once the water comes to boil, add basmati rice and cover it with lid. Let it get cooked until its 3/4 done. Once done, strain the extra water. Make sure all spices stay with basmati rice. Now, take another heavy bottomed pan, add 2 spoons of ghee, then add the marinated veggies, saute until raw smell goes off. Once done, add cooked basmati rice, spread it evenly, on top of it add food color water evenly (Mix pinch of food color in 2 spoons of water). Once done, add coriander leaf and 1/2 cup of fried onions and some ghee too. Now it time for making dum.

    For dum process, instead of using wheat flour, i used aluminium foil. Take wide and sufficient length of aluminium foil, cover the pan. Make sure, it covers tightly and perfectly. Close it with a plate or even with the suitable lid. If required place a heavy bowl or pan on top of it. Reason for this is, just to avoid leaking of pressure. Once done, keep the flame in simmer, place a dosa pan on the flame, and place the biryani pan on top of it. Let it be in the process of 35 to 45 mins. Once time is up, serve hot with some raita. I served with Peanut Gravy, Fried Egg and Cucumber Raita.

Note: You can also replace food color with safforn milk.

♬ Sangeetha♡Nambi ♬

September 28, 2014

Kaara Bhoondi

     I should definitely say this to you all. This term "Kaara Bhoondhi" is a big magical word to my kid. Yes, she is the most addicted person for this tea time muncher. She was bugging me all these days to prepare it at home. Since i don't have bhoondhi karandi at home and even i can buy one in my current place, it was dragging. Suddenly and finally i got this from my friend and tried my kids favorite snack. Now it comes for your views.


ALL YOU NEED:
Besan Flour 1 cup
Rice Flour 1/4 cup
Chilly Powder 1/4 tsp
Bakind Soda Pinch
Garlic Extract 1 cup
Hing Pinch
Salt To Taste
Oil To Depp fry

To Garnish:
Chilly Powder 1/2 spoon
Pepper Powder 1/4 spoon
Crushed Garlic 7 Nos.
Peanut 1/2 cup
Cashews 1/2 cup
Curry Leaf 3 Twigs
Salt Pinch
Oil 2 spoons


METHOD:
     Sieve Besan flour and rice flour. Place it in a wide bowl, add chilly powder, baking soda, hing and required salt. Mix it. Once done, add garlic extract/water (Grind garlic in a mixer by adding some water and filter it. This is to add some aroma) Mix well without any lumps. You can also add water, if garlic extract is not sufficient. Actually it should be bit thinner than bhajji batter consistency. Meantime heat oil for deep frying, once done, take the bhoondi ladle and a normal ladle to spread the batter. Take a ladle of batter and pour it on the bhoondi ladle and spread it. Turn the bhoondi evenly and let it be in flame until it comes to golden brown. Place it on tissure paper. Repeat the process until you finish off the batter.

     Now take a frying pan, heat 2 spoons of oil, add crushed garlic, curry leaf, cashews and peanuts. Saute until the garlic and curry leaf becomes crunchy. Now add chilly powder, pinch of salt, pepper powder to the kaara bhoondhi and also add the garlic, curry leaf and peanuts. Mix well, without breaking the bhoondi shape.



Note: Actually i made a mistake in my batter consistency. Thats why most of the bhoondi are with tails :P

♬ Sangeetha♡Nambi ♬

September 24, 2014

Kadai Paneer

     Once upon a time (:P), am a big big hatred fan of all milk products especially PANEER, but nowadays somehow it caught my taste bud tightly. Yes, these days me become a huge fan of PANEER. You know, me started adding/preparing new dishes using paneer. Last week it was Cashew Paneer Masala and this week Kadai paneer in my dinner recipe. That too me the one who completely gobbled the entire quantity ?!?! How crazy me :P fine, without making any further delay, do check my Kadai Paneer version.


ALL YOU NEED:
Chopped Onion 1 cup
Tomato Puree 3/4 cup
Paneer Cubes 1 cup
Diced Capsicum 1 cup
Ginger Garlic Paste 1/2 spoon
Turmeric Powder Pinch
Chilly Powder 1/2 spoon
Coriander Leaf To Garnish
Green chilly 1 No.
Garam Masala 1/2 spoon
Cumin Seeds 1/2 spoon
Salt To Taste
Oil 2 spoons
METHOD:
     Soak Paneer cubes in hot water and let it sit for a while. Heat 2 spoons of oil in a pan, add cumin seeds, green chilly and chopped onion, saute ti by adding pinch of salt. Now add ginger garlic paste, saute again for 2 mins. Now pour the tomato puree, mix well with onion mixture. Once done, add chilly powder, coriander powder, garam masala powder, turmeric powder and salt again. Saute by sprinkling some water, let it cook until raw smell goes off. Meantime, strain the paneer cubes from hot water. Once the masala is ready, add capsicum cubes and paneer cubes, saute well until the masala coats well. Adjust salt now. Until it comes to thick consistency, let it be in simmer flame. Once done, transfer it to serving bowl and garnich with coriander leaf.

Note: You can also add "Tomato Ketchup", if you are a sweet and spicy lover.

♬ Sangeetha♡Nambi ♬

September 20, 2014

Cashew Murukku

     Long long ago soooooooo long ago, this term "Murukku" was like a big jargon, thought this can be prepared only by experts chefs. But nowadays being a full time housewife, me started trying many variants of savories. You can checkout my thattu vadai, Omapodi, Ribbon Pakoda for samples. In that queue, recently tried this rich, tasty, easy murukku that too with simple in house ingredients and now its for your views.


ALL YOU NEED:
Rice Flour 1 cup
Red Chilly Powder 1 1/2 spoon
Garlic extract 1/2 cup
Cashewnuts 10 Nos.
Cumin Seeds 1 1/2 spoon
Hing 1/2 spoon
Salt To Taste
Oil 1 tsp
Oil To Deep fry
METHOD:
     Soak cashew with some water in mixer, grind it after 5 mins. Meantime, take a wide bowl, add rice flour, red chilly powder, hing, salt and cumin seeds. Mix it well. Now pour oil, garlic extract (which adds nice aroma to the murukku) and cashew mixer. Knead it nicely by adding required water. Make sure, it shouldnot sticky. Now take murukku press and grease it with oil and set it with your favorite shape plate. Heat oil for deep frying, now fill the murukku press with the kneaded dough. Press it when the oil is in perfect hot for deep frying. Keep repeat the same procedure and fry murukku in batches with medium flame. Enjoy with a cup of hot tea.

Note: To prepare garlic extract, add 5 to 6 nos. of garlic cloves, grind with little water and strain the extract.

♬ Sangeetha♡Nambi ♬

September 15, 2014

Papdi Chaat

    I am a huge huge big fan of all chaat items. My most favorite among all is bhel pori and dahi poori. But till now, never tasted/tried this papdi chaat in stores. Recently it somehow caught my taste bud while am surfing my co bloggers space. Since i didn't get this in store here, as usual without had any second thought tried a simple version at home using Home made Papdi. That version comes for your views here.


ALL YOU NEED:
Papdi 6 Nos.
Chopped Onion 4 spoons
Chopped Coriander Leaf 3 spoons
Tamarind Chutney 3 spoons
METHOD:
     Take a plate, arrange all 6 papdis in it. Add half a spoon of tamarind chutney on it. Then layer it with chopped onion and coriander leaf respectively. Now its time to enjoy. You can also add omapodi and green chutney if you have. Eventhough i prepared this with minimum amount of ingredients, it really had a heavenly taste.

♬ Sangeetha♡Nambi ♬

September 10, 2014

Lemon Semiya

    I am a big lover of all tangy dishes. But somehow Lemon Rice was the first thing in my "Not likey" list. Still i couldn't find out the reason. In recent days, to my surprise, me became a super fan of lemon rice, me started to buy 3 to 4 lemons weekly that too will use it for preparing lemon rice. Now i didn't know, how this lemon rice fever affected. Sounds silly is it ?!?! Even me in the same boat. Fine, coming to this recipe, i got some leftover lemon juice mixed up with turmeric powder. Don't know how to empty that. As usual surfed some blogs and finally end up with this recipe.


ALL YOU NEED:
Roasted Semiya 1 cup
Lemon juice 1/2 cup
Turmeric Powder Pinch
Ginger 1/2 inch
Green chilly 1 no.
Urad dhall 1 spoon
Channa dhall 1 spoon
Red chilly 1 no.
Curry leaf 1 twig
Mustard 1 sp
Peanut 1 spoon
Hing 1 sp
Salt To taste
Oil 4 spoons

METHOD:
    Take a heavy bottomed pan, heat 3 cups of water, pinch of salt a spoon of oil. Once done, add a cup of roasted semiya. Allow it to cook. Make sure, it should not be messy. Strain it once its cooked. Once all the water got strained, spread the semiya in a wide plate.
    Meantime, heat a pan with 2 spoons of oil, add mustard, urad dhall, channa dhall and hing. Give a saute. Now add slited red, green chilly, ginger and curry leaf. Add peanut and give a mix and transfer it to a bowl. Now in the same pan, pour the lemon juice, pinch of turmeric powder, let the flame be in medium. Once it starts boiling, put off the flame.
     Now check whether the semiya is partially cooled, once its done, pour the tempered items, mix gently without breaking the shape of the semiya. Now pour the boiled lemon juice, give gentle stir again, do this until the semiya got mixed up with the lemon juice. Now serve with spicy sidedish like Mushroom masala or Potato fry.

♬ Sangeetha♡Nambi ♬

September 5, 2014

Papdi

     Nowadays, me become a big fan of all types of savories snack. Not only me, my whole family is totally addicted to it. Since i don't find our traditional snack in store, i was forced to try it at home. From then on, me started excavating some savory recipes on weekly basics ! In that way, my newly tried easy savory recipe is for your views now.


ALL YOU NEED:
Maida 1 cup
Ajwain seeds 1 tsp
Oil 1 tbsp
Salt To taste
Oil To deep fry
METHOD:
    Take a wide bowl. Add maida, ajwain seeds, salt and oil. Knead it by adding required water. Make sure it shouldn't be sticky. Close the dough with lid, let it sit for 30 mins. Once done, take a lemon sized dough, roll it thin using chapathi rolling pin. Now cut it as a small circle shape. Once made, heat oil for deep frying. When it is hot, deep fry the circle shaped dough, until it turns light golden brown.

Note: To maintain the flatness, make a hole or prick the circle shaped dough with fork. Actually i forget this technique when am preparing.

♬ Sangeetha♡Nambi ♬

August 31, 2014

Peanut Gravy

     Will ever grandmas recipe tastes bad ?!?! According to me no way. Yes, this recipe is my grandmas newly excavated recipe who can be called as "Traditional 5 star hotel chef". All her recipe will have heavenly taste which all time linger in our mouth. You wont believe am literally mouthwatering here just by thinking her recipes. Actually i tried for my breakfast but this will go very well with rice. Her comes my grandmas recipe which was tried by me.


ALL YOU NEED:
Fresh Peanut 2 cups
Chopped Onion 2 No.
Chopped Tomato 1 No.
Coriander Powder 1 spoon
Sambar Powder 1 1/2 spoon
Turmeric Powder Pinch
Coriander Leaf 2 Twigs
Fennel Seeds 1 spoon
Curry Leaf 1 Twig
Mustard 1/2 spoon
Salt To Taste
Oil 1 spoon
To Grind:
Coconut 3/4 cup
Garlic 4 Cloves
Ginger 1/2 inch
Cloves 4 Nos.
Cardamom 1 No.
Cinnamon Pinch
METHOD:
     Take a pan, add shell off fresh peanut and pinch salt, allow it to boil by adding 1 glass of water. Meantime, grind the items listed under "To Grind". Once the peanut is cooked, put off the flame. DONOT strain the water. Now heat a spoon of oil in a pan, add mustard, fennel seeds, curry leaf, coriander leaf, chopped onion, saute onion for a while, Now add chopped tomato, saute it for 2 mins and it time to add turmeric powder, sambar powder and coriander powder, saute well until oil oozes out. Now pour the boiled peanut along with cooked water. Let it boil for a while. Now pour the grounded mixture, let it get cooked, until raw smell goes off. Once done garnish with coriander and serve hot with idly, rice or roti.

♬ Sangeetha♡Nambi ♬

August 21, 2014

Paneer Tikka

     During my early cooking days, i thought this can only prepared in hotel. But now, being a food bloggers and started checking my co bloggers space, concluded like this can be EASILY prepared at home that using in-house ingredients. Actually am not paneer lover, i literally want to try it using chicken. Since its my first try, used paneer and it came out very well.


ALL YOU NEED:
Paneer Cubes 6 Nos.
Diced de-seeded Tomato 6 Nos.
Diced Onion 6 Nos.
Ginger Garlic Paste 1/4 spoon
Coriander Powder 1 spoon
Red Chilly Powder 1 spoon
Cardamom Powder 1/2 spoon
Diced Capsicum 6 Nos.
Tomato Ketchup 1 spoon
Garam Masala 1 spoon
Lemon Juice 1 spoon
Food Color Pinch
Hung Curd 1/2 cup
Skewers 1 No.
Salt To Taste
METHOD:
     Take a wide bowl, add paneer cubes, diced tomato, diced onion, diced capsicum. Now add all powders/masala, food color, tomato ketchup, ginger garlic paste, salt, lemon juice and hung curd. Mix well by NOT adding water. Refrigerate it for 2 to 3 hours. Meantime,since i used wooden skewers soak it in water just to avoid burning. After 2 or 3 hours, take it out, stack it one by one in the skewers. While stacking it, preheat oven at 350 F. Once staking, take a tray, cover it with aluminium foil, place the skewers and let it be in oven for 25 mins. Toss the skewers on every 10 mins. Temperature may varies so once the sides of paneer started turns golden brown take it out and squeeze some lemon juice and enjoy.

♬ Sangeetha♡Nambi ♬

August 16, 2014

Oats Idly

     Only me being a oats lover in my family, i don't feel like trying variations using oats. But still one day, i was totally blank on what to try for dinner. Suddenly this strikes my mind. Without asking my husband opinion, i started my preparation which is same as Rava Idly and every at home including my lil one enjoyed thoroughly.


ALL YOU NEED:
Instant Oats 1 cup
Wheat Rava 1/2 cup
Sour Curd 1 cup
Turmeric Powder Pinch
Coriander Leaf 2 Twigs
Grated Ginger 1 spoon
Broken Cashews 1/4 cup
Green Chilly 1 No.
Baking Soda Pinch
Urad Dhall 1 spoon
Mustard 1/2 spoon
Salt To Taste
Oil 1 spoon
METHOD:
     Heat a pan, dry roast instant oats (i used Quaker Oats) for 3 mins and set it aside. In the same pan, dry roast wheat rava for 3 mins again. Let it sit for a while. Now powder the roasted oats in a blender and put it in the wide bowl and also mix the roasted wheat rava too. Now heat a spoon of oil in a pan. Once done, add mustard, urad dhall, chopped green chilly, chopped coriander leaf, grated ginger, turmeric powder and broken cashew too. Do fine sauting until it all mixed up and put off the flame. Let it cool down.

    Once done, mix it with oats and wheat rava mixture. Mix well by adding 1 cup of sour curd and required salt. Give hard stir. Let it sit for a a while. If the batter is too thick, add required water. Now add pinch of baking soda, just before you steam the idly. Now grease the idly pan with ghee or oil, pour the batter in the mould and steam it for 10 to 15 mins in simmer. Enjoy hot with Chutneys.

Note: You can also add grated carrot while tempering.

♬ Sangeetha♡Nambi ♬

August 11, 2014

Ginger chutney

    All day in my cooking, i try to use both garlic and ginger as it is good for health and also am a big lover. Being a lover of ginger and garlic, my mom told me this recipe which we can name it as either chutney or thokku or pickle. Main,y we can stock it too. Only me being very addicted to ginger in my family, thought of preparing it in very less quantity. It really tasted very good and you wont believe, me emptied that small bowl in an hour only by licking it :P


ALL YOU NEED:
Ginger Finger size
Tamarind Syrup 1/2 cup
Turmeric Powder Pinch
Gingelly Oil 6 spoons
Urad Dhall 1 spoon
Curry Leaf 1 Twig
Red Chilly 2 spoon
Jaggery 1 spoon
Mustard 1/2 spoon
Hing Pinch
Salt To Taste
METHOD:
     Peel off ginger skin and grind it to a smooth paste. Heat gingelly oil, now add mustard, urad dhall, red chilly, curry leaf and hing. Saute for 30 secs. Now add grinded ginger, saute well without roasting it. Now pour the tamarind syrup and required salt. Stir well, until oil oozes out. Now add a spoon of jaggery. Let it be in meduim flame for 5 mins. Put off the flame. Its time for licking, Oops, Tasting :D

♬ Sangeetha♡Nambi ♬

August 6, 2014

Idlypodi Potato Fry

    Couple of days back prepared idly podi at home. Being a huge idly podi lover, started tasting it every hour/whenever i enters into the kitchen. Also, nowdays started eating with steamed rice by adding a spoon of ghee ( Mouthwatering now :P). For my lunch, planned to prepare some potato fry, at the same-time, since i got bored of usual potato fry, thought why not adding idly podi to the potato fry. There comes this crunchy fry...


ALL YOU NEED:
Boiled Potato 2 Nos.
Chilly Powder 1/2 spoon
Turmeric Powder 1 cup
Idly Podi 3 spoons
Salt To Taste
Oil 3 spoons

METHOD:
     Dice the boiled potatoes. Heat 2 spoons of oil in a pan, add the diced potatoes, add 1/2 spoon of chilly powder, pinch of salt and turmeric powder toss it well until it mix up with the oil. Toss it gently until its half roasted. Once done, add 2 or 3 spoons of idly podi by adding a spoon of oil. Toss well, until it becomes golden brown color and crunchy texture.

Note: This can be done using oven.

♬ Sangeetha♡Nambi ♬

August 1, 2014

Vegetable Podi Dosai

    I am a huge huge fan of all Dosai varieties. Being a dosai lover, mostly love to have decor dosai !?! Wondering what it is ?! Nothing complicated. Decor dosai means, egg dosai, podi dosai, onion dosai etc. In that way, past few month i got addicted with homemade idly podi, so thought of using it in dosai on top of some simple veggies like carrot, capsicum and onion. Now its for your view.


ALL YOU NEED:
Black Urad Dhall Batter 1 cup
Mixed Vegetables 1 cup
Idly Podi 1 spoon
Oil 1 spoon

METHOD:
     Heat dosai tawa by greasing a spoon of oil. Now pour a ladle of black urad dhall batter and spread evenly. Now add mixed veggies (i used carrot, onion and capsicum) evenly and add a spoon of idly podi too. Pour a spoon of oil around the walls of dosai. Toss it on both sides until it gets cooked. Serve hot with chutney.

Note: You can use normal dosa batter too.

♬ Sangeetha♡Nambi ♬

July 27, 2014

French Fries (Oven Style)

    Who will say NO to potato recipes that too if it comes to French fries. Surely am the one :P Yes, am a crazy fan of all potato recipe but when it comes to french fries, am bit down due to its plain taste and In my current location, i can buy french fries anywhere and anytime as we get Bhajji, Bonda in india. Its time long time plan to try this in oven. So, planned a day and tried it finally ! You can also check deep fried french fries Here.


ALL YOU NEED:
Potato 2 Nos.
Pepper Powder Pinch
Pizza Seasoning Pinch
Salt To Taste
Oil 1 spoon
METHOD:
     Peel the potato skin, Place in cold water for 5 mins and drain it completely. Make it as thin strips and place in a wide bowl. Now add a spoon of olive oil, salt, pepper powder and pizza seasoning. Mix until it coats the potato strips. Take the oven plate, cover it with aluminium foil. Now arrange the potato strips in the oven plate. Meantime preheat oven at 350 F. Once done, place the plate into the oven and let it be in same temperature for 30 to 35 mins. Keep tossing using fork inetween some 10 to 15 mins. Serve hot with tomato ketchup.

♬ Sangeetha♡Nambi ♬

July 22, 2014

Eggless Parotta

    PAROTTA - I should say this as a miracle word which all time tempts me whenever i SEE this word (hope you read it correctly its not "taste", its "see") Yes, am a huge huge (more than huge actually) fan of parotta, i can have without any sidedish too. My most all time tasty and favorite parotta version is my hometown road side shop parotta, i can bet noone can beat that taste especially the salna, which will takeway the taste of Saravana Bhavan. Being such a crazy, parotta craving foodie, do you think will i leave without trying at home ?! Noway, here comes my craving dish ! Yum :P


ALL YOU NEED:
Maida 3 cups
Milk 1 cup
Curd 2 tsp
Sugar 1 tsp
Salt To Taste
Oil 1/2 cup

METHOD:
     Take a wide pan, add maida, sugar and salt. Mix all the dry ingredients. Now slowly add milk, curd and 1/4 cup of oil, knead it well, until it hold into your hand. Close the pan and let it sit for 4 hours. Make sure, you knead the dough inbetween 2 hrs. Now, make the dough to smooth ig round shape. Grease your counter-top with a spoon of oil, take a dough, spread it evenly until it comes thin. If required, apply oil generously. Now take a knife, cut vertically to a thin strips. Now take all strips, join it to form pleats (as we do it in saree). Once done, hold the one end and roll it to the other end which comes to a round shape. Proceed this to all the rounded dough. Rest it for 30 mins.

     After 30 mins, grease on counter-top. Take a rolled dough, roll it to a thick parotta. Once done, heat tawa, once its in high heat, grease some oil, toss the parotta on both sides. Once your tossing is done, stack all the tossed parotta and tap heavily on both the sides.(Only husband can do this process)

♬ Sangeetha♡Nambi ♬

December 24, 2014

Easy Kadai Vegetable

     It was a dinner night, was struggling and banging my head to prepare a very SIMPLE but tasty sidedish for roti. Literally surfed net for more than 30 mins. I couldn't find any which suits my tag word "SIMPLE and TASTY". Suddenly an idea flashed and concluded on this tasty crunchy Kadai Vegetable. Luckily had all veggies in stock and even the masalas. To be frank, it was a super dooper hit for roti. Here comes my SIMPLE & TASTY dish for your views.


ALL YOU NEED:
Mixed Veggies 2 cups
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Garam Masala Powder 1/2 spoon
Ginger Garlic Paste 1/2 spoon
Coriander Powder 1 spoon
Coriander Leaf To garnish
Chilly Powder 3/4 spoon
Cumin Powder 1/2 spoon
Cumin Seeds 1/4 spoon
Red Chilly 1 No.
Mustard 1/2 spoon
Salt To Taste
Oil 2 spoons

METHOD:
     Clean the chopped veggies( i used beans, carrot, mushroom, potato and finally capsicum). Heat 2 spoons of oil in pan, add mustard, cumin seeds and red chilly. Saute. Now add chopped onion, saute by adding pinch of salt. Once it becomes translucent, add ginger garlic paste, once the raw smell goes off, add all the powders (coriander, red chilly, garam masala and cumin powder). add all veggies except capsicum, saute well by sprinkling some water. Cover the pan with lid. Let it be in medium flame, until all the veggies gets cook. Once done, open the lid, saute it by adding diced capsicum and let the excess water goes off. As a final touch, garnsih with coriander leaf and serve hot with roti.

♬ Sangeetha♡Nambi ♬

December 20, 2014

Eggless Blueberry Muffin

     In general, our weekdays breakfast will be like Cornflakes, Muffins, Breads etc... Mostly like instant or No cook dishes. So, just not to spend money on muffins, planned to make it at home that too EGGLESS. So, got some recipes from my co-bloggers page like Carrot Muffins, Vanilla Muffins. In that way, recently found this recipe from Raks kitchen >> Eggless Blueberry Muffins. Immediately bought a pack of fresh organic blueberry and tried this.


ALL YOU NEED:
Maida 1 cup
Blueberry 3/4 cup
Vanilla Essence 1 tsp
Baking Powder 3/4 tsp
Baking Soda 1/4 tsp
Corn Flour 2 Tblsp
Sugar 3/4 cup
Milk 3/4 cup
Salt Pinch
Oil 1/2 cup
METHOD:
     Preheat oven to 350 F. Sieve all dry ingredients like Maida, Baking Powder, Baking Soda and Corn flour. Transfer it to a wide bowl. Now add all the wet ingredients one by one such as Oil, milk and essence, along with sugar and salt. Mix well without any lumps. As a final touch, add blueberries. Stir well. Now line the muffin tray with liners. Fill the 3/4 liner with the batter. Once done, bake it for 20 to 25 mins. Just before 5 mins, you take out from the rom, apply some join on top of the muffin. Just to avoid the dryness.

♬ Sangeetha♡Nambi ♬

December 16, 2014

Coconut Milk Rice

Coconut Milk Rice
     When it comes to coconut milk addition to a dish, for sure it will be a super rich dish. But never felt to prepare this dish at home. Recently i tasted this rice in my friend's place. OMG ! the taste was literally lingered in my mouth for the whole day. Immediately, i was super excited to prepare it for my next day's lunch. Surfed my fridge for the coconut milk, to my surprise a full tin of coconut milk was sitting silently and checked for the veggies too. Wow ! guess it was my lucky day. Finally prepared and taste it and even it here for your views.


ALL YOU NEED:
Basmathi Rice 1 cup
Mixed veggies 1 cup
Chopped Onion 1 1/2 Nos.
Coconut Milk 1 1/2 cup
Green Chilly 2 Nos.
Cinnamon Pinch
Elachi 1 No.
Cloves 5 Nos.
Mustard 1/2 spoon
Salt To Taste
Oil 2 spoons
METHOD:
     Wash and soak basmathi rice for 15 mins. Heat 2 spoons of ghee in a pressure cooker, add cinnamon, cloves, elachi and slited green chilly. Add chopped onion with a pinch of salt. Do fine sauting until the onion comes to translucent. Now add all the veggies (i used, carrot, beans, potato, cauliflower and peas), saut until the veggies are half cooked. Now add soaked basmathi rice, do a sauting, and add 1 1/2 cup of coconut milk. Cover partially with a lid. When the rice comes to top i.e. when it is half cooked, completely the cooker and put the whistle too. Make flame to medium. Let it sit for 5 mins. Put off the cooker. DONOT wait for whistling. If you are using normal rice, put off the cooker after 1 whistle. All done. It is set to serve with raitha.

Note:You can also add cashews while sauting the spices.

♬ Sangeetha♡Nambi ♬

December 12, 2014

Cauliflower Stir Fry

     I should that was a very lazy day. I started my lunch early morning at 6.30 to pack for my husband. Somehow managed to prepare a curry for my lunch but i didnt felt of cooking sidedish, at the same time, my husband's lunch intake will get reduced if he doesn't have any sidedish. Finally decide to do a simple stir fry which should be really spicy since my main curry was little bit bland. Surfed my fridge and finally got 6 cauliflower florets which is very much enough for my husband. With that 6 florets and with very basic ingredients, prepared this lazy stir fry. You wont believe me, the taste was super amazing. I was literally licking the leftovers, after i packed into the lunch box.


ALL YOU NEED:
Cauliflower 6 Florets
Chopped Onion 1/2 no.
Garam Masala Powder 1/4 tsp
Turmeric Powder Pinch
Chilly Powder 3/4 spoon
Coriander Powder 1/2 spoon
Cumin Powder 1/2 sp
Cumin seeds 1/4 spoon
Curry Leaf 3 No.
Mustard 1/2 spoon
Salt To Taste
Oil 1 spoon
METHOD:
     Wash the florets in hot water and strain it. Heat a spoon of oil in a pan, add mustard, once splutters, add cumin seeds, chopped onion, saute it by adding pinch of salt. Once done, add all powders, do sauting for 2 mins. Now add 1/2 cup of water and required salt. Let it cook until raw smell goes off. Now add the florets, mix well with the masalas. Lid on. Let it be in medium flame until it gets cooked. When its get cooked, saute it until it reached dry curry. As a final touch add the curry leaves, saute it for 3 mins. Put off the flame. You can serve it with roti or even with plain steamed rice.

♬ Sangeetha♡Nambi ♬

December 8, 2014

Hara Bara Kebab

     As soon as i saw this recipe in a famous cookery show, i was super excited to try this immediately for our evening snack. Since it has very basic ingredients! I started searching for the ingredients but i got nothing :( Poor me ! Do you think will i leave ?! No way, on our next grocery shopping, i picked all the ingredients without fail and finally prepared ! Now, its for your views... Tadaaaaa.....


ALL YOU NEED:
Spinach 1 cup
Besan/Kadalai Maavu 1 1/2 tblsp
Garam Masala 1/2 tsp
Fennel Seeds 1/2 tsp
Green Chilly 1 1/2
Potato 1 No.
Peas 1/2 cup
Ginger 1/2 inch
Sugar Pinch
Salt To Taste
Oil To Spray
METHOD:
     Pressure cook both potato and green peas by adding a pinch of salt. No problem even it get mashed. Now boil 2 cups of water with pinch of sugar (to retain the green color), add spinach, let it be boil just for a minute. Once done, drain the water and wash it immediately in cold water. Now take boiled green peas without water, spinach, ginger, green chilly in a blender, grind it to a paste. No adding water please! Transfer it to a wide bowl, now add the mashed potato, fennel seeds (this is my touch, not comes in original recipe), garam masala, besan flour. Mix well with required salt. Once done, grease both your palms with water and make te mixture into small lemon-sized balls. Flatten it gently.

     Now heat a tawa and sprinkle some oil, Place the kebabs gently, let it cook for 3 to 4 mins in medium flame, Turn it to the other side(again gently, there is a chance of breaking the shape)to cook. Let it be in flame for another 3 to 4 mins in medium flame. Don't use high flame, b'cos it will cook only the outer portion, the inner portion will remain uncook. Once done, you can see the nice brown coating. All done, its time to taste with a ketchup or Tamarind chutney !

Note: In original recipe, he'll add Amchoor powder too. Since it was not there at home, i skipped it.

♬ Sangeetha♡Nambi ♬

December 4, 2014

Thenkuzhal Mullu Murukku

     During diwali, me was trying new snack on daily basis. This is one among my newly tried murukku. Eventhough it have very plain taste. Thenkuzhal murukku is my moooossssstttt favorite but never tried at home. This was the first in my bookmarked recipe. Without any second thought, i tried this using store bought rice flour but using. Mullu murruku plate in murukku press.


ALL YOU NEED:
Rice Flour 1 cup
Urad dhall flour 3 tblsp
Jeera/Ommam 1 tsp
Oil/Butter 2 tblsp
Water To Knead
Salt To Taste
Hing 1/4 tsp
Oil To Deep fry


METHOD:
     Take a wide bowl, add rice flour, urad dhall flour, hing, jeera/ommam, salt, mix all the ingredients. Now pour the oil/butter, mix well again. Now add water little by little until it forms a perfect dough consistency. Now heat oil for deep frying. Meantime, take the murukku presser, grease with oil. Now fill 3/4 of the presser with the dough. Check whether the oil is in perfect heat by adding a pinch of dough into the oil. When it comes up immediately, its the perfect time to deep fry the murukku in batches. Take a laddle or plate, grease it with oil, now press the dough in circle shape and put one by one into the oil. Deep fry on both sides. Transfer it to the tissue paper.

Note: You can also press directly into the oil but i feel pressing it in ladle is safe.

♬ Sangeetha♡Nambi ♬

November 29, 2014

Dahi Samosa

     Am a crazy fan for all dahi based chaat. As mentioned in my previous post, using store bought frozen samosa, here is the another chaat dish, which is my all time favorite. To be frank, whenever i buy this, my plate will be complete clean. I mean, will completely lick all those tangy dahi which they serve along with this chaat. :D Think my plate condition, when i prepare this at home :P


ALL YOU NEED:
Samosa 1 No.
Chopped Coriander Leaf 2 tsps
Tamarind Sauce 1 tsp
Red chilly Powder Pinch
Chopped Onion 4 tsps
Thick Curd 1/4 cup
Sugar 1/2 tsp
METHOD:
     Take a wide serving bowl/plate. Crush the samosa, pour 1/4 cup of thick curd mixed with sugar. Now pour the tamarind sauce. Now add chopped onion and chopped coriander on top of it. As a final touch, sprinkle some red chilly powder. All done. Now its time to taste.

♬ Sangeetha♡Nambi ♬

November 25, 2014

Samosa Chaat

     Here in my new location, its very very difficult to find chaat shop. So, if am craving for chaat, only thing i can do is, i need to prepare it at home :( Recently during my grocery shopping, i got a pack of frozen samosa. I was super excited and immediately bought a pack. As soon as i reached home, opened the pack, heated and tasted it. It was super yum. Using that frozen samosa, i tried this super delicious, easy and tasty chaat.


ALL YOU NEED:
Samosa 1 No.
Chopped Coriander leaf 1/4 cup
Chopped Onion 4 tsp
Peas Kurma 1 laddle

METHOD:
     Take a wide serving bowl/plate. Crush the samosa, pour a laddle full of Peas Kurma. Add chopped onion and coriander leaf on top of it. All done. Its time to eat. Just a one-liner description. So easy to prepare and even to write the description. But the taste was yum yummmy !!!

♬ Sangeetha♡Nambi ♬

November 21, 2014

Baked Veggie Pasta

     Nowadays me started liking this pasta in any form. Due to that, my excavation also started by surfing my cobloggers space. When i was surfing for some pasta recipe for our evening snack, this grabbed my attention. Immediately checked my fridge for the ingredients. How lucky me ! I got all the ingredients and immediately tried for our evening snack. Now its for your views.


ALL YOU NEED:
Pasta 1 cup
Tomato chilly sauce 5 tsps
Cheddar Cheese 1/2 cup
Bread crumbs 4 tsp
Mixed Veggies 1/2 cup
Olive Oil 4 tsp
Herbs 2 tsp
Salt To Taste
METHOD:
     Cook pasta along with oil and pinch of salt. Drain it. Now transfer it to a wide bowl, add salt, cheese (you can use mozzarella cheese too) tomato chilly sauce, mixed veggies (i used, carrot, capsicum, onion and tomato) and a spoon of bread crumbs. Give a mix. Now take the muffin tin, grease with oil and dust it with bread crumbs. Now fill it with the pasta mixture and sprinkle some bread crumbs and spray some olive oil. Once done, place it in the 350 F preheated oven. Bake it for 20 mins, till the bread crumbs turns golden brown. Let it cool and serve hot. Make sure there is a chance of breaking the cup shape while you are scooping it out.

Note: You can also use Mozzarella cheese.

♬ Sangeetha♡Nambi ♬

November 17, 2014

Rava Kesari

     Being a food blogger, most of the time, i feel guilty to tell this. Yes, generally horoscope match between me and rava/sooji, wont be soooo good. Till date, many rava recipes were went in a disaster during my first try. But, i can proudly say (!) this is the first recipe which came out with perfection in my first try. Here proudly presenting my first try of Rava Kesari


ALL YOU NEED:
Rava/Sooji 1 cup
Food Color Pinch
Mixed nuts 1/4 cup
Cardamom 2 Nos.
Sugar 1 1/2 cup
Water 2 1/4 cups
Ghee 5 tsps
Salt Pinch
METHOD:
     Take heavy bottomed pan. Dry roast the sooji. Let it cool down. Once done, add 2 spoons of ghee in the same pan, add mixed nuts, roast it for 2 mins. Take out from the pan. Now add the water to the pan, add pinch of salt (just to enhance the sweeetness), food color and broken cardamom. When it starts boiling, add roasted rava, keep on stirring, just to avoid lump formation, now add the sugar, give hard stir in medium flame, until the sugar mix up well. When its not sticking to the pan, switch off the flame and add the ghee roasted nuts. Serve hot. If required, you can transfer it to the ghee greased plate and cut into desired shape and you can serve.

♬ Sangeetha♡Nambi ♬

November 10, 2014

Eggless Carrot Muffin

     Till date, me tried so many cake versions but never tried muffins at home as i dont have muffin tin at home and even me was postponing the day to buy the tin. Finally saw a muffin tin for cheaper rate, me grabbed it. Immediately me tried this eggless carrot muffin by the next day and the recipe is mentioned below


ALL YOU NEED:
Maida 1 cup
Vanilla Essence 1 tsp
Grated Carrot 1/2 cup
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Yogurt 1 cup
Sugar 3/4 cup bit less
Milk 1/4 cup
Salt Pinch
Oil 1/4 cup
METHOD:
     Preheat oven to 375 F. Sieve maida, baking powder, baking soda and place it a wide bowl. Now add sugar and salt, mix all the wet ingredients for 5 mins. Now add grated carrot, vanilla essence, yogurt, milk and oil. Stir well without any lumps and until all the mixture mix up well. Now take the muffin tray, line up with muffin cups, fill 3/4 of the cup with the batter. Place it in the oven and bake it for 20 mins.

♬ Sangeetha♡Nambi ♬

November 5, 2014

Cashew Burfi

     Actually i should name this post as "Kaju Katli" unfortunately named it as "Cashew Burfi". You like to know the reason, keep reading :) Recently bought a big tin of cashews from wholesale store. It looks sooooo fresh and with decent shape. Each time i see that, it was calling me to prepare Kaju Katli :P Being a NOT lover person of sweets, i was keep on hesitating its call. Finally, it was diwali season last week, thought of trying it. Even i tried but the outcome became burfi, instead of kaju katli, its all because of i missed a minute to put off the flame :( Eventhough there was a small disaster, taste was too gud !


ALL YOU NEED:
Cashewnuts 1 cup
Sugar 1/2 cup
Water 1/4 cup
Salt Pinch
Ghee To grease

METHOD:
     Take a dry mixer, add the cashews (should be in room temperature for a while) and grind it to a fine powder in a single shot i.e. without opening the lid of the mixer. Its because, if you give a gap, the powder will stick to the mixer. So, please take a care on that. Suppose, if it is sticky, not a problem but it will take some time to mix up with sugar syrup by forming lumps. Once grinding the cashew, now take a heavy bottomed, add sugar and water. Keep stirring until it reaches syrup consistency. To check that, take some water in a small bowl, add a drop of sugar syrup, when it form a string shape, its the perfect consistency. Now add the cashew powder, give a hard stir until it mix up with the sugar syrup. Let it be in flame for 5 mins and put off the flame. Grease a plate with a spoon of ghee, now pour the cashew mixture to the plate and cut as per your desired shape. Same procedure to be followed for "Kaju Katli" but you should put off the flame, when you can make it as small round balls.

♬ Sangeetha♡Nambi ♬

October 31, 2014

Mushroom Peanut Gravy

     It was a dinner time, thought of making chapati for dinner but what to do for sidedish. Asual opened the fridge and was standing infront of time for long time. Finally, got some 5 mushrooms, half capsicum and some fresh groundnut. Decided to do some dish using those leftovers. Added all the inhouse and in hand masalas and here come the outcome, which had heavenly taste.


ALL YOU NEED:
Mushroom 5 Nos.
Peanut 1/2 cup
Ginger Garlic Paste 1 spoon
Coriander Powder 1 spoon
Chopped Coriander 3 spoons
Turmeric Powder Pinch
Chilly Powder To Taste
Chopped Tomato 1 No.
Chopped Onion 2 Nos.
Garam Masala 1/2 spoon
Curry Leaf 6 Nos.
Cumin Seeds 1/2 spoon
Capsicum 1/2 cup
Mustard 1/2 spoon
Salt To taste
Oil 2 spoons
To Grind:
Coconut 1/4 cup
Fennel Seeds 1 spoon
Cardamon 1 No.

METHOD:
     Grind the items listed under "To Grind" in a mixer by adding few amount of water. Now heat a spoon of oil in a pan, add mustard, cumin seeds. Now add curry leaf, chopped onion, saute it by adding pich of salt. Once done, add ginger garlic paste, when the raw smell goes off, add chopped tomato, saute for 5 mins, now add peanut and mushroom, saute for 2 mins. Now add turmeric powder, chilly powder, coriander powder and garam masala, keep on sauting until raw smell goes off. Once done, pour the grinded mixture, add 1/4 cup of water, adjust with salt. Allow it boil until it reached semi gravy consistency, now add diced capsicum, saute for 5 mins. All done, put off the flame and garnish with chopped fresh coriander leaf. Now serve with some roti or chapathi.

♬ Sangeetha♡Nambi ♬

October 27, 2014

Marshmallows Cheerios Balls

     My lil one will go crazy whenever she find Marshmallows in shop. You don't believe me, i have all types of marshmallows w.r.t shapes and flavors stocked up at home. But nowadays, since she got bored of eating all time, it like literally untouched sitting silently in my kitchen closet. Just to empty it, thought why shouldn't i try excavating some new kids delight muncher using marshmallows and oats cereals. Finally, this is the outcome. Likewise, its typically like "Rice Krispies treat" which is very popular in US.


ALL YOU NEED:
Oats Cereals 1 cup
Marshmallows 1 cup
Butter 1 spoon
METHOD:
     Take a heavy bottomed pan, melt a spoon of butter. Now add a cup of marshmallows (i used vanilla flavour). It will starts melting within couple of minutes. There is a chance, it gets burnt, so be careful on it. Once its melted, add a cup of oats cereals, give a quick stir and switch of the flame. Allow it cool until it reaches warm enough to roll it. Once its warm, grease ur hand with butter and take the mixture and roll it to lemon sized balls. Even you can place it in a butter greased bowl and you can cut into cubes, as we do it for burfi.

Note: You can use any types of cereals instead of oats cereals.

♬ Sangeetha♡Nambi ♬

October 20, 2014

Sweetcorn Vadai

     Now its peak season of sweet corn in my current location. Being only one sweet corn lover in family, got bored of eating steamed sweet corn daily. Just thought of trying some new dishes using sweet corn. Suddenly thought why shouldn't give a try for sundal using this. When i asked my husband's opinion, his face reaction was very horrible. So, immediately dropped sundal plan and suddenly thought/asked how about vada (without knowing the recipe), immediately his response was double OK, since its oil fried and 100% junk food. Even i tried and it was super yummy :)


ALL YOU NEED:
Sweet corn 2 cups
Chopped Onion 1 No.
Chopped Coriander 3 spoons
Grated Ginger 1 spoon
Fennel Seeds 1 spoon
Besan Flour 1/4 cup
Rice Flour 3 spoons
Water As needed
Hing Pinch
Salt To taste
Oil To deep fry
METHOD:
     Take only the corn kernels and place it in a wide bowl. Add chopped onion, grated ginger, fennel seeds, hing, chopped coriander leaf and pinch of salt. Mix it well. Now add besan flour and rice flour, mix along with the corn by sprinkling water. Make sure, you don't add much water. Once it coats corn well, adjust with salt. Now heat oil for deep frying. Meantime, make small round of the prepared mixture, when the oil is hot, flatten the prepared balls as vadai and deep fry it in oil. Repeat the same steps and deep fry it in batches. Once all done, serve with some ketchup.

♬ Sangeetha♡Nambi ♬

October 16, 2014

Indianized Guacamole

     Some 6 months back me got introduced to a healthy veggie called "Avacodo". From that day on, my mind was forcing me to give a try but was completely skeptical. One day, me went to my cousin's place and she served a simple and easy dip using avacoda with a crispy tortilla chips. I was super excited to tasty it, as it an avacado dip ! When i tasted, was totally addicted to it. Morethan this, my husband and even my lil one was craving for this. Being addicted by all of us, do you think will i leave it ?!?! No way, tadaaaaaa.... Here come for your views now with a little indian touch ! :)


ALL YOU NEED:
Avacado 1 No.
Chopped Coriander 3 spoons
Chopped Onion 1/2 no.
Chopped Tomato 1/2 no.
Chaat Masala Pinch
Lemon Juice 6 spoons
Salt To taste

METHOD:
     Cut avacado into equal halves and scoop out the flesh and place a bowl. Now add required salt and chaat masala. Mash/Mix well using fork. Once you done mashing without any lumps, add chopped onion, chopped tomato and Lemon juice (More use of lemon juice gives more taste) Mash it again without disturbing the chopped tomato shape. Finally add on chopped coriander leaf, give gently mix. All done. Serve with a plate of tortilla chips or you can use for sandwich too.

♬ Sangeetha♡Nambi ♬

October 12, 2014

Garlic Butter Naan

     Am very big fan of all roti/chapathi/paratha items. I can live only by eating this. Sometime even without by sidedish. Being a such a huge lover, planned to try some variations in my usual dish. Then got flashed a dish which "Naan". Even in that, i didn't want to try a regular. Again i started my hunting for Garlic naan. Finally got a perfect recipe and tried too.


ALL YOU NEED:
Maida 1 cup
Baking Soda 1/4 spoon
Baking Powder 1/2 spoon
Coriander Leaf 2 twigs
Butter As needed
Garlic 3 Nos.
Sugar 1 spoon
Milk To Knead
Curd 1 1/2 spoon
Salt To taste
Oil 1 spoon
METHOD:
     Do fine chopping of garlic and coriander leaf and keep aside. Take a wide bowl, add maida, baking powder, baking soda, salt, sugar. Mix all the dry ingredients. Now add milk and curd, knead well by adding only with milk. Once done, add a spoon of oil and rest it for 4 hours. After 4 hours, make equal round shaped balls, roll it to oval shape. Once done, just sprinkle few chopped garlic and chopped coriander leaf. Place the rolled dough on top of garlic and coriander leaf. Make a gentle roll on top it. Meantime heat a tawa, apply water here and there on other side (not the garlic and coriander leaf side) of the rolled dough. Once applied, place water applied side on the tawa and immediately close it with lid. Now you can see the bubbles. Toss it on other side until it gets cooked. Brush with butter on garlic side. All done now, serve with some spicy curry.

♬ Sangeetha♡Nambi ♬

October 8, 2014

Thaen Mittai

     I can blindly say, in tamilnadu Thaen Mittai = Childhood days. Yes, even now while am visiting my hometown, straightly will go to a Potti kadai wher there will sell all small small yummilicious munchers like verkadalai burfee, small murukku, ezhanthapalam podi, ezhanthapalam vadai etc. etc. (OMG ! am literally mouthwatering here :P) when i was surfing for some recipe, suddenly this grabbed my attention and all my childhood memories was running infront of my eyes. So, immediately on the day itself, i tried this recipe and here comes for your views.


ALL YOU NEED:
Idly Rice 1 cup
Urad dhall 1/4 cup
Food color Pinch
Sugar 1 cup
Water 1/4 cup
Salt Pinch
Oil To deep fry

METHOD:
     Soak idly rice and urad dhall for 2 to 3 hours. Once after 3 hours, drain the water and grind in blender to a thick consistently. Transfer it to a wide bowl, add pinch of food color ans salt. mix well, until the batter comes to red color. Take a heavy bottomed pan, add 1 cup of sugar and 1/4 cup of water, let it boil and comes to boiling and put off the flame, once it reach gulab jamun sugar syrup consistency, switch off the flame. Heat oil for deep fry, now wet your finger and take a small round shaped batter and place it in oil for deep frying. Once it reach golden color, transfer it to sugar syrup. Let it be in 5 mins and transfer it to a plate. Repeat the process until you empties the batter.

♬ Sangeetha♡Nambi ♬

October 3, 2014

Hyderabadi vegetable dum biryani

     Its my long time ambition (crazy me :P) to prepare try dum biryani at home. At the same time, was bit hesitated, since i don't want to waste the food. But one fine day, saw a easy version of dum biryani in a tv cookery show. It grabbed my attention totally and finally decided to prepare it for my weekend lunch. Being skeptical, bought all the ingredients and tried. Now, here comes for your views too !


ALL YOU NEED:
Basmati Rice 1 1/2 cups
Coriander Leaf 1/2 cup
Fried Onion 1/2 cup
Food color Pinch
Cinnamon 1/2 inch
Bay leaf 2 Nos.
Cloves 5 Nos.
Ghee 2 spoons
Salt To Taste
Oil 4 spoons

To Marinate:
Chopped Veggies 2 cups
Garam masala Powder 1 spoon
Ginger Garlic Paste 1 1/2 spoon
Coriander Powder 1 spoon
Turmeric Powder Pinch
Coriander Leaf Handful
Chilly Powder 2 spoons
Fried Onion 1/2 cup
Mint Leaf Handful
Curd 2 spoons
Salt 1/2 spoon

METHOD:
     Mix all ingredients under "To Marinate" and let it sit for 45 mins either in room temperature or in fridge. Soak basmati rice for 15 mins. Take a heavy bottomed pan, Add 4 cups of water, a spoon of ghee/oil, cinnamon, cloves, bay leaf, cardamom and pinch of salt. Once the water comes to boil, add basmati rice and cover it with lid. Let it get cooked until its 3/4 done. Once done, strain the extra water. Make sure all spices stay with basmati rice. Now, take another heavy bottomed pan, add 2 spoons of ghee, then add the marinated veggies, saute until raw smell goes off. Once done, add cooked basmati rice, spread it evenly, on top of it add food color water evenly (Mix pinch of food color in 2 spoons of water). Once done, add coriander leaf and 1/2 cup of fried onions and some ghee too. Now it time for making dum.

    For dum process, instead of using wheat flour, i used aluminium foil. Take wide and sufficient length of aluminium foil, cover the pan. Make sure, it covers tightly and perfectly. Close it with a plate or even with the suitable lid. If required place a heavy bowl or pan on top of it. Reason for this is, just to avoid leaking of pressure. Once done, keep the flame in simmer, place a dosa pan on the flame, and place the biryani pan on top of it. Let it be in the process of 35 to 45 mins. Once time is up, serve hot with some raita. I served with Peanut Gravy, Fried Egg and Cucumber Raita.

Note: You can also replace food color with safforn milk.

♬ Sangeetha♡Nambi ♬

September 28, 2014

Kaara Bhoondi

     I should definitely say this to you all. This term "Kaara Bhoondhi" is a big magical word to my kid. Yes, she is the most addicted person for this tea time muncher. She was bugging me all these days to prepare it at home. Since i don't have bhoondhi karandi at home and even i can buy one in my current place, it was dragging. Suddenly and finally i got this from my friend and tried my kids favorite snack. Now it comes for your views.


ALL YOU NEED:
Besan Flour 1 cup
Rice Flour 1/4 cup
Chilly Powder 1/4 tsp
Bakind Soda Pinch
Garlic Extract 1 cup
Hing Pinch
Salt To Taste
Oil To Depp fry

To Garnish:
Chilly Powder 1/2 spoon
Pepper Powder 1/4 spoon
Crushed Garlic 7 Nos.
Peanut 1/2 cup
Cashews 1/2 cup
Curry Leaf 3 Twigs
Salt Pinch
Oil 2 spoons


METHOD:
     Sieve Besan flour and rice flour. Place it in a wide bowl, add chilly powder, baking soda, hing and required salt. Mix it. Once done, add garlic extract/water (Grind garlic in a mixer by adding some water and filter it. This is to add some aroma) Mix well without any lumps. You can also add water, if garlic extract is not sufficient. Actually it should be bit thinner than bhajji batter consistency. Meantime heat oil for deep frying, once done, take the bhoondi ladle and a normal ladle to spread the batter. Take a ladle of batter and pour it on the bhoondi ladle and spread it. Turn the bhoondi evenly and let it be in flame until it comes to golden brown. Place it on tissure paper. Repeat the process until you finish off the batter.

     Now take a frying pan, heat 2 spoons of oil, add crushed garlic, curry leaf, cashews and peanuts. Saute until the garlic and curry leaf becomes crunchy. Now add chilly powder, pinch of salt, pepper powder to the kaara bhoondhi and also add the garlic, curry leaf and peanuts. Mix well, without breaking the bhoondi shape.



Note: Actually i made a mistake in my batter consistency. Thats why most of the bhoondi are with tails :P

♬ Sangeetha♡Nambi ♬

September 24, 2014

Kadai Paneer

     Once upon a time (:P), am a big big hatred fan of all milk products especially PANEER, but nowadays somehow it caught my taste bud tightly. Yes, these days me become a huge fan of PANEER. You know, me started adding/preparing new dishes using paneer. Last week it was Cashew Paneer Masala and this week Kadai paneer in my dinner recipe. That too me the one who completely gobbled the entire quantity ?!?! How crazy me :P fine, without making any further delay, do check my Kadai Paneer version.


ALL YOU NEED:
Chopped Onion 1 cup
Tomato Puree 3/4 cup
Paneer Cubes 1 cup
Diced Capsicum 1 cup
Ginger Garlic Paste 1/2 spoon
Turmeric Powder Pinch
Chilly Powder 1/2 spoon
Coriander Leaf To Garnish
Green chilly 1 No.
Garam Masala 1/2 spoon
Cumin Seeds 1/2 spoon
Salt To Taste
Oil 2 spoons
METHOD:
     Soak Paneer cubes in hot water and let it sit for a while. Heat 2 spoons of oil in a pan, add cumin seeds, green chilly and chopped onion, saute ti by adding pinch of salt. Now add ginger garlic paste, saute again for 2 mins. Now pour the tomato puree, mix well with onion mixture. Once done, add chilly powder, coriander powder, garam masala powder, turmeric powder and salt again. Saute by sprinkling some water, let it cook until raw smell goes off. Meantime, strain the paneer cubes from hot water. Once the masala is ready, add capsicum cubes and paneer cubes, saute well until the masala coats well. Adjust salt now. Until it comes to thick consistency, let it be in simmer flame. Once done, transfer it to serving bowl and garnich with coriander leaf.

Note: You can also add "Tomato Ketchup", if you are a sweet and spicy lover.

♬ Sangeetha♡Nambi ♬

September 20, 2014

Cashew Murukku

     Long long ago soooooooo long ago, this term "Murukku" was like a big jargon, thought this can be prepared only by experts chefs. But nowadays being a full time housewife, me started trying many variants of savories. You can checkout my thattu vadai, Omapodi, Ribbon Pakoda for samples. In that queue, recently tried this rich, tasty, easy murukku that too with simple in house ingredients and now its for your views.


ALL YOU NEED:
Rice Flour 1 cup
Red Chilly Powder 1 1/2 spoon
Garlic extract 1/2 cup
Cashewnuts 10 Nos.
Cumin Seeds 1 1/2 spoon
Hing 1/2 spoon
Salt To Taste
Oil 1 tsp
Oil To Deep fry
METHOD:
     Soak cashew with some water in mixer, grind it after 5 mins. Meantime, take a wide bowl, add rice flour, red chilly powder, hing, salt and cumin seeds. Mix it well. Now pour oil, garlic extract (which adds nice aroma to the murukku) and cashew mixer. Knead it nicely by adding required water. Make sure, it shouldnot sticky. Now take murukku press and grease it with oil and set it with your favorite shape plate. Heat oil for deep frying, now fill the murukku press with the kneaded dough. Press it when the oil is in perfect hot for deep frying. Keep repeat the same procedure and fry murukku in batches with medium flame. Enjoy with a cup of hot tea.

Note: To prepare garlic extract, add 5 to 6 nos. of garlic cloves, grind with little water and strain the extract.

♬ Sangeetha♡Nambi ♬

September 15, 2014

Papdi Chaat

    I am a huge huge big fan of all chaat items. My most favorite among all is bhel pori and dahi poori. But till now, never tasted/tried this papdi chaat in stores. Recently it somehow caught my taste bud while am surfing my co bloggers space. Since i didn't get this in store here, as usual without had any second thought tried a simple version at home using Home made Papdi. That version comes for your views here.


ALL YOU NEED:
Papdi 6 Nos.
Chopped Onion 4 spoons
Chopped Coriander Leaf 3 spoons
Tamarind Chutney 3 spoons
METHOD:
     Take a plate, arrange all 6 papdis in it. Add half a spoon of tamarind chutney on it. Then layer it with chopped onion and coriander leaf respectively. Now its time to enjoy. You can also add omapodi and green chutney if you have. Eventhough i prepared this with minimum amount of ingredients, it really had a heavenly taste.

♬ Sangeetha♡Nambi ♬

September 10, 2014

Lemon Semiya

    I am a big lover of all tangy dishes. But somehow Lemon Rice was the first thing in my "Not likey" list. Still i couldn't find out the reason. In recent days, to my surprise, me became a super fan of lemon rice, me started to buy 3 to 4 lemons weekly that too will use it for preparing lemon rice. Now i didn't know, how this lemon rice fever affected. Sounds silly is it ?!?! Even me in the same boat. Fine, coming to this recipe, i got some leftover lemon juice mixed up with turmeric powder. Don't know how to empty that. As usual surfed some blogs and finally end up with this recipe.


ALL YOU NEED:
Roasted Semiya 1 cup
Lemon juice 1/2 cup
Turmeric Powder Pinch
Ginger 1/2 inch
Green chilly 1 no.
Urad dhall 1 spoon
Channa dhall 1 spoon
Red chilly 1 no.
Curry leaf 1 twig
Mustard 1 sp
Peanut 1 spoon
Hing 1 sp
Salt To taste
Oil 4 spoons

METHOD:
    Take a heavy bottomed pan, heat 3 cups of water, pinch of salt a spoon of oil. Once done, add a cup of roasted semiya. Allow it to cook. Make sure, it should not be messy. Strain it once its cooked. Once all the water got strained, spread the semiya in a wide plate.
    Meantime, heat a pan with 2 spoons of oil, add mustard, urad dhall, channa dhall and hing. Give a saute. Now add slited red, green chilly, ginger and curry leaf. Add peanut and give a mix and transfer it to a bowl. Now in the same pan, pour the lemon juice, pinch of turmeric powder, let the flame be in medium. Once it starts boiling, put off the flame.
     Now check whether the semiya is partially cooled, once its done, pour the tempered items, mix gently without breaking the shape of the semiya. Now pour the boiled lemon juice, give gentle stir again, do this until the semiya got mixed up with the lemon juice. Now serve with spicy sidedish like Mushroom masala or Potato fry.

♬ Sangeetha♡Nambi ♬

September 5, 2014

Papdi

     Nowadays, me become a big fan of all types of savories snack. Not only me, my whole family is totally addicted to it. Since i don't find our traditional snack in store, i was forced to try it at home. From then on, me started excavating some savory recipes on weekly basics ! In that way, my newly tried easy savory recipe is for your views now.


ALL YOU NEED:
Maida 1 cup
Ajwain seeds 1 tsp
Oil 1 tbsp
Salt To taste
Oil To deep fry
METHOD:
    Take a wide bowl. Add maida, ajwain seeds, salt and oil. Knead it by adding required water. Make sure it shouldn't be sticky. Close the dough with lid, let it sit for 30 mins. Once done, take a lemon sized dough, roll it thin using chapathi rolling pin. Now cut it as a small circle shape. Once made, heat oil for deep frying. When it is hot, deep fry the circle shaped dough, until it turns light golden brown.

Note: To maintain the flatness, make a hole or prick the circle shaped dough with fork. Actually i forget this technique when am preparing.

♬ Sangeetha♡Nambi ♬

August 31, 2014

Peanut Gravy

     Will ever grandmas recipe tastes bad ?!?! According to me no way. Yes, this recipe is my grandmas newly excavated recipe who can be called as "Traditional 5 star hotel chef". All her recipe will have heavenly taste which all time linger in our mouth. You wont believe am literally mouthwatering here just by thinking her recipes. Actually i tried for my breakfast but this will go very well with rice. Her comes my grandmas recipe which was tried by me.


ALL YOU NEED:
Fresh Peanut 2 cups
Chopped Onion 2 No.
Chopped Tomato 1 No.
Coriander Powder 1 spoon
Sambar Powder 1 1/2 spoon
Turmeric Powder Pinch
Coriander Leaf 2 Twigs
Fennel Seeds 1 spoon
Curry Leaf 1 Twig
Mustard 1/2 spoon
Salt To Taste
Oil 1 spoon
To Grind:
Coconut 3/4 cup
Garlic 4 Cloves
Ginger 1/2 inch
Cloves 4 Nos.
Cardamom 1 No.
Cinnamon Pinch
METHOD:
     Take a pan, add shell off fresh peanut and pinch salt, allow it to boil by adding 1 glass of water. Meantime, grind the items listed under "To Grind". Once the peanut is cooked, put off the flame. DONOT strain the water. Now heat a spoon of oil in a pan, add mustard, fennel seeds, curry leaf, coriander leaf, chopped onion, saute onion for a while, Now add chopped tomato, saute it for 2 mins and it time to add turmeric powder, sambar powder and coriander powder, saute well until oil oozes out. Now pour the boiled peanut along with cooked water. Let it boil for a while. Now pour the grounded mixture, let it get cooked, until raw smell goes off. Once done garnish with coriander and serve hot with idly, rice or roti.

♬ Sangeetha♡Nambi ♬

August 21, 2014

Paneer Tikka

     During my early cooking days, i thought this can only prepared in hotel. But now, being a food bloggers and started checking my co bloggers space, concluded like this can be EASILY prepared at home that using in-house ingredients. Actually am not paneer lover, i literally want to try it using chicken. Since its my first try, used paneer and it came out very well.


ALL YOU NEED:
Paneer Cubes 6 Nos.
Diced de-seeded Tomato 6 Nos.
Diced Onion 6 Nos.
Ginger Garlic Paste 1/4 spoon
Coriander Powder 1 spoon
Red Chilly Powder 1 spoon
Cardamom Powder 1/2 spoon
Diced Capsicum 6 Nos.
Tomato Ketchup 1 spoon
Garam Masala 1 spoon
Lemon Juice 1 spoon
Food Color Pinch
Hung Curd 1/2 cup
Skewers 1 No.
Salt To Taste
METHOD:
     Take a wide bowl, add paneer cubes, diced tomato, diced onion, diced capsicum. Now add all powders/masala, food color, tomato ketchup, ginger garlic paste, salt, lemon juice and hung curd. Mix well by NOT adding water. Refrigerate it for 2 to 3 hours. Meantime,since i used wooden skewers soak it in water just to avoid burning. After 2 or 3 hours, take it out, stack it one by one in the skewers. While stacking it, preheat oven at 350 F. Once staking, take a tray, cover it with aluminium foil, place the skewers and let it be in oven for 25 mins. Toss the skewers on every 10 mins. Temperature may varies so once the sides of paneer started turns golden brown take it out and squeeze some lemon juice and enjoy.

♬ Sangeetha♡Nambi ♬

August 16, 2014

Oats Idly

     Only me being a oats lover in my family, i don't feel like trying variations using oats. But still one day, i was totally blank on what to try for dinner. Suddenly this strikes my mind. Without asking my husband opinion, i started my preparation which is same as Rava Idly and every at home including my lil one enjoyed thoroughly.


ALL YOU NEED:
Instant Oats 1 cup
Wheat Rava 1/2 cup
Sour Curd 1 cup
Turmeric Powder Pinch
Coriander Leaf 2 Twigs
Grated Ginger 1 spoon
Broken Cashews 1/4 cup
Green Chilly 1 No.
Baking Soda Pinch
Urad Dhall 1 spoon
Mustard 1/2 spoon
Salt To Taste
Oil 1 spoon
METHOD:
     Heat a pan, dry roast instant oats (i used Quaker Oats) for 3 mins and set it aside. In the same pan, dry roast wheat rava for 3 mins again. Let it sit for a while. Now powder the roasted oats in a blender and put it in the wide bowl and also mix the roasted wheat rava too. Now heat a spoon of oil in a pan. Once done, add mustard, urad dhall, chopped green chilly, chopped coriander leaf, grated ginger, turmeric powder and broken cashew too. Do fine sauting until it all mixed up and put off the flame. Let it cool down.

    Once done, mix it with oats and wheat rava mixture. Mix well by adding 1 cup of sour curd and required salt. Give hard stir. Let it sit for a a while. If the batter is too thick, add required water. Now add pinch of baking soda, just before you steam the idly. Now grease the idly pan with ghee or oil, pour the batter in the mould and steam it for 10 to 15 mins in simmer. Enjoy hot with Chutneys.

Note: You can also add grated carrot while tempering.

♬ Sangeetha♡Nambi ♬

August 11, 2014

Ginger chutney

    All day in my cooking, i try to use both garlic and ginger as it is good for health and also am a big lover. Being a lover of ginger and garlic, my mom told me this recipe which we can name it as either chutney or thokku or pickle. Main,y we can stock it too. Only me being very addicted to ginger in my family, thought of preparing it in very less quantity. It really tasted very good and you wont believe, me emptied that small bowl in an hour only by licking it :P


ALL YOU NEED:
Ginger Finger size
Tamarind Syrup 1/2 cup
Turmeric Powder Pinch
Gingelly Oil 6 spoons
Urad Dhall 1 spoon
Curry Leaf 1 Twig
Red Chilly 2 spoon
Jaggery 1 spoon
Mustard 1/2 spoon
Hing Pinch
Salt To Taste
METHOD:
     Peel off ginger skin and grind it to a smooth paste. Heat gingelly oil, now add mustard, urad dhall, red chilly, curry leaf and hing. Saute for 30 secs. Now add grinded ginger, saute well without roasting it. Now pour the tamarind syrup and required salt. Stir well, until oil oozes out. Now add a spoon of jaggery. Let it be in meduim flame for 5 mins. Put off the flame. Its time for licking, Oops, Tasting :D

♬ Sangeetha♡Nambi ♬

August 6, 2014

Idlypodi Potato Fry

    Couple of days back prepared idly podi at home. Being a huge idly podi lover, started tasting it every hour/whenever i enters into the kitchen. Also, nowdays started eating with steamed rice by adding a spoon of ghee ( Mouthwatering now :P). For my lunch, planned to prepare some potato fry, at the same-time, since i got bored of usual potato fry, thought why not adding idly podi to the potato fry. There comes this crunchy fry...


ALL YOU NEED:
Boiled Potato 2 Nos.
Chilly Powder 1/2 spoon
Turmeric Powder 1 cup
Idly Podi 3 spoons
Salt To Taste
Oil 3 spoons

METHOD:
     Dice the boiled potatoes. Heat 2 spoons of oil in a pan, add the diced potatoes, add 1/2 spoon of chilly powder, pinch of salt and turmeric powder toss it well until it mix up with the oil. Toss it gently until its half roasted. Once done, add 2 or 3 spoons of idly podi by adding a spoon of oil. Toss well, until it becomes golden brown color and crunchy texture.

Note: This can be done using oven.

♬ Sangeetha♡Nambi ♬

August 1, 2014

Vegetable Podi Dosai

    I am a huge huge fan of all Dosai varieties. Being a dosai lover, mostly love to have decor dosai !?! Wondering what it is ?! Nothing complicated. Decor dosai means, egg dosai, podi dosai, onion dosai etc. In that way, past few month i got addicted with homemade idly podi, so thought of using it in dosai on top of some simple veggies like carrot, capsicum and onion. Now its for your view.


ALL YOU NEED:
Black Urad Dhall Batter 1 cup
Mixed Vegetables 1 cup
Idly Podi 1 spoon
Oil 1 spoon

METHOD:
     Heat dosai tawa by greasing a spoon of oil. Now pour a ladle of black urad dhall batter and spread evenly. Now add mixed veggies (i used carrot, onion and capsicum) evenly and add a spoon of idly podi too. Pour a spoon of oil around the walls of dosai. Toss it on both sides until it gets cooked. Serve hot with chutney.

Note: You can use normal dosa batter too.

♬ Sangeetha♡Nambi ♬

July 27, 2014

French Fries (Oven Style)

    Who will say NO to potato recipes that too if it comes to French fries. Surely am the one :P Yes, am a crazy fan of all potato recipe but when it comes to french fries, am bit down due to its plain taste and In my current location, i can buy french fries anywhere and anytime as we get Bhajji, Bonda in india. Its time long time plan to try this in oven. So, planned a day and tried it finally ! You can also check deep fried french fries Here.


ALL YOU NEED:
Potato 2 Nos.
Pepper Powder Pinch
Pizza Seasoning Pinch
Salt To Taste
Oil 1 spoon
METHOD:
     Peel the potato skin, Place in cold water for 5 mins and drain it completely. Make it as thin strips and place in a wide bowl. Now add a spoon of olive oil, salt, pepper powder and pizza seasoning. Mix until it coats the potato strips. Take the oven plate, cover it with aluminium foil. Now arrange the potato strips in the oven plate. Meantime preheat oven at 350 F. Once done, place the plate into the oven and let it be in same temperature for 30 to 35 mins. Keep tossing using fork inetween some 10 to 15 mins. Serve hot with tomato ketchup.

♬ Sangeetha♡Nambi ♬

July 22, 2014

Eggless Parotta

    PAROTTA - I should say this as a miracle word which all time tempts me whenever i SEE this word (hope you read it correctly its not "taste", its "see") Yes, am a huge huge (more than huge actually) fan of parotta, i can have without any sidedish too. My most all time tasty and favorite parotta version is my hometown road side shop parotta, i can bet noone can beat that taste especially the salna, which will takeway the taste of Saravana Bhavan. Being such a crazy, parotta craving foodie, do you think will i leave without trying at home ?! Noway, here comes my craving dish ! Yum :P


ALL YOU NEED:
Maida 3 cups
Milk 1 cup
Curd 2 tsp
Sugar 1 tsp
Salt To Taste
Oil 1/2 cup

METHOD:
     Take a wide pan, add maida, sugar and salt. Mix all the dry ingredients. Now slowly add milk, curd and 1/4 cup of oil, knead it well, until it hold into your hand. Close the pan and let it sit for 4 hours. Make sure, you knead the dough inbetween 2 hrs. Now, make the dough to smooth ig round shape. Grease your counter-top with a spoon of oil, take a dough, spread it evenly until it comes thin. If required, apply oil generously. Now take a knife, cut vertically to a thin strips. Now take all strips, join it to form pleats (as we do it in saree). Once done, hold the one end and roll it to the other end which comes to a round shape. Proceed this to all the rounded dough. Rest it for 30 mins.

     After 30 mins, grease on counter-top. Take a rolled dough, roll it to a thick parotta. Once done, heat tawa, once its in high heat, grease some oil, toss the parotta on both sides. Once your tossing is done, stack all the tossed parotta and tap heavily on both the sides.(Only husband can do this process)

♬ Sangeetha♡Nambi ♬