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 ♬

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 ♬