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 ♬

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 ♬