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 ♬

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 ♬