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 ♬

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 ♬