Karpooravalli/Omavalli Leaf Chutney

     Karpooravalli/Omavalli, after (big) long hunt for this medicinal plant, finally got a stem cutting from a friend and planted this when its exactly an inch height but now its growing like a bush. As I don’t want to cut and throw the extras, asking friends for the recipe and here got this chutney with no strong smell of karpooravalli.

INGREDIENTS:

Karpooravalli Leaf	7 Nos.
Coriander Leaf	1 cup
Coconut Pieces	6 Nos.
Red Chilly	3 Nos.
Urad Dhall	1 spoon
Tomato	1 No.
Ginger	1 1/2 inch
Salt	To Taste
Oil	2 spoons

METHOD:
     Heat a spoon of oil in a pan. Add urad dhall, red chilly to your taste, a small piece of ginger. Keep sauteing for 2 minutes. Then add small sized diced tomato and piece of tamarind and saute it for another 2 minutes and now add the washed and cut karpooravalli leaves and i added some coriander leaves too (as it was the first time, was worried about the karpooravalli’s strong smell just to mask it i added coriander leaf), give a quick saute and add some coconut pieces. Switch off the flame, allow it to cool. Grind it and temper it with mustard.

Eggless Garlic Mayonnaise

     My kid is very big crazy fan of Mayonnaise, whenever we eat out any tandoori items, she definitely need this. So instead of buying store bought, thought of making at home. Started my google hunt for eggless Mayonnaise and here comes my output.

ALL YOU NEED:

Olive oil	1/2 cup
Cold Milk	1/4 cup
Garlic	2 cloves
Pepper powder	1/2 spoon
Chilly flakes	1/2 spoon
Salt	To taste

To Marinate:
     Take a wide bowl, add olive oil, cold milk, pepper powder, chilly flakes and salt to taste. Blend it in a hand blender or even in mixie. Keep blending for 3 to 4 minutes, until it you reach the spiky texture. Store it in airtight glass container.

-Sangeetha Nambi

Andhra style Thattai

     Who will say NO to this crunchy all time snack !! Definitely not my kids. Yes, she is a very big of all these types of crunchy-muncher. Whenever i prepare this at home, this will get emptied just like that. This is one of the best flavored thattai which was tempted me to try it at home. Somehow looted this recipe from google and now here comes for your reviews.

ALL YOU NEED:

Rice flour	2 cups
Green Chillies	4 Nos.
Ginger	2 inches
Butter	2 tblsp
Water	To mix
Oil	To deep fry
Salt	To taste

METHOD:
Grind ginger and green chillies in a blender. Now take a wide pan, sieve 2 cups of rice flour, butter, grounded mixture and required salt. Add some water until it reached the dough consistency. Heat oil in a frying pan. Meantime, make the dough as small round balls and Take a wet cloth or an oil greased plastic cover, flatten the balls one by one using fingers. Deep fry it in batches, until it turns golden brown.

Note: I used store-bought rice flour. For 2 cups i got 20 to 25 thattais.

Tawa Paneer

     Nowadays am becoming a huge fan for “Paneer” so trying new recipes using it. So in that queue, yesterday tried a dish called “Tawa Paneer” inspired from Home cooking channel in youtube. This was really a sooper-dooper diah for all spicy lovers. Go ahead for the preparation method.

ALL YOU NEED:

Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Chopped GreenChilly	2 No.
Chaat Masala Powder	1 spoon
GingerGarlic Paste	1 spoon
Coriander Powder	1 spoon
Turmeric Powder	1/2 spoon
Diced Capsicum	1 1/2 cups
Cumin Powder	1 spoon
Kasuri Methi	2 spoons
Butter	1 spoon
Salt	To Taste
Oil	2 spoons

To Marinate:

Paneer Cubes	500 gms
Kashmiri Chillypowder	3 spoons
Garam Masala	1 spoon
Thick Curd	1/2 cup
Salt	Pinch

METHOD:

    Marinate paneer with all the ingredients listed in “To Marinate” and allow it to sit for 30 minutes to an hour.

    Meantime, heat butter and oil in a tawa or nonstick pan, add finely chopped onion, fine chopped green chillies, saute it until it becomes transparent. Now add a spoon of ginger garlic paste, diced capsicum, and fine chopped tomato. Saute well until it becomes mushy. Now add turmeric powder, coriander powder, cumin powder, red chilly powder, and salt. Mix well and add 1/4 cup of water. Let it cook until raw smell goes. Once done, add marinated paneer, keep the flame in medium and gently mix with the masala without breaking the paneer. Let it roast for a while. When the oil starts oozing out and the marinated masalas are cooked, add some crushed kasuri methi. Give a quick stir and put off the stove.

Note: I used medium sized onions and big tomato. Using colored capsicum will make dish colorful.

- Sangeetha Nambi

Banana Halwa

     Whenever i buy banana, definitely there will be some poor well-ripe banana with no helping hands. So i use to trash it but suddenly this recipe flashed my mind and i started freezing it and tried this dish 2 days back.

ALL YOU NEED:

Ripe Banana	10 Nos.
Cardomon Powder	1 spoon
Roasted Nuts	3 spoons
Brown Sugar	1 cup
Ghee	6 spoons
Salt	Pinch

METHOD:
     Blend the ripe banana to a smooth paste. Heat 6 spoons of ghee in a nonstick pan. Roast the mixed nuts and keep it separately. Pour the banana puree, keep stirring until it reduce to half (it will start bubbling up, so be careful) and add the powdered sugar, cardamon powder, and pinch of salt. Reduce the flame to medium and keep stirring it until the mixture leaves it sides. Add roasted nuts and give a quick mix. Then take a plate or glass container and grease it with ghee and pour the halwa mixture and garnish with grated nuts. Let it cool for more than an hour and cut it to desired shape.

♬ Sangeetha♡Nambi ♬

Crab Masala

     This was introduced to me by one of family friends. Whenever they prepare crab, definitely they will be some share to us specially for me. To be frank, this was my 11.30 am snack during my childhood days. Because of my interest towards crab, my mom learnt this recipe and here comes my looted recipe for your views.

ALL YOU NEED:

Cleaned Crab	6 pieces
Diced Onion	2 Nos.
Diced Tomato	1 No.
Coriander leaf	5 Twigs
Green Chilly	3 Nos.
Fennel Seeds	1 spoon
Cumin Seeds	1/2 spoon
Curry Leaf	3 twigs
Ginger	1 inch
Garlic	4 Nos.
Mustard	1 spoon
Gingelly Oil	3 tbslp
Salt	To Taste

METHOD:

    Heat spoon of gingelly oil in a pan. Add diced onion, diced tomato, green chilly, ginger, garlic, curry leaf, and coriander leaf. Saute it and once it cool down, grind it to a smooth paste with some grated coconut.

    Heat 3 spoons of oil in a pan, add mustard, when it crackles, add fennel seeds and pour the grounded masala, keep the flame in simmer. Let it cook for a while. Adjust salt and if needed add red chilly powder. After 5 mins, add the crab gently. Mix well with the masala. Cover the lid. Let it cook until the crab turns orange color. Take off the lid and let it cook until oil oozes out and as a final touch garnish with coriander leaf. Enjoy with steamed rice.

- Sangeetha Nambi

Pallipalayam Chicken

     I came to know this dish “Pallipalayam Chicken” in a cooking competition which was cooked by a patti/granny, who got a big applause for this dish. From that day on (actually it was 5 years back 😊 ) this was in my bookmark lists and today finally prepared this for your and here comes for your reviews.

ALL YOU NEED:

Boneless Chicken	1/2 kg
Chopped Shallots	10 Nos.
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Coriander Powder	1 spoon
Turmeric Powder	1/2 spoon
Coriander leaf	To garnish
Cumin Powder	1 spoon
Garam Masala	1 spoon
Fennel Seeds	1 spoon
Cumin Seeds	1/2 spoon
Red Chilly	5 Nos.
Curry Leaf	3 twigs
Mustard	1 spoon
Gingelly Oil	3 tbslp
Salt	To Taste
Oil	5 spoons

METHOD:
     Marinate chicken with 3 spoons of ginger garlic paste, turmeric powder, and salt. Let it sit for 30 minutes.

     Heat gingelly oil generously, add mustard. When it crackles, add cumin seeds, fennel seeds, 3 twigs of curry leaves, 8 red chillies, saute it for 2 mins. Then add chopped shallots, chopped onion, saute it until it turns golden brown. Add chopped tomato, when it turns mushy, add boneless chicken pieces, saute it for 5 minutes. Now all the powders listed in the Ingredients. Mix it well. Adjust salt and cover with lid. Let the chicken cooks and allow the water to drain completely. When the chicken is completely dry, add curry leaf and coriander leaf, keep stirring until the oil leaves its side. Switch off the flame.

- Sangeetha Nambi

Beans Paruppu Usili

     Usili - I was tempted by this name whenever i see this in google. To be frank, recently became addicted to this dish without tasting it. Atlast on a fine day(!), planned to prepare and now its for your views. Hope you will enjoy it.

ALL YOU NEED:

Chopped Onion	2 Nos.
Red chilly powder	1 spoon
Turmeric Powder	Pinch
Chopped Beans	1/4 kg
Fennel Seeds	1 spoon
Mustard	1 spoon
Salt	To taste
Oil	3 spoons

For Dhall Mixture:

Channa Dhall	1/4 cup
Toor Dhall	1/4 cup
Red Chilly	3 Nos.
Ginger	1 1/2 inch
Garlic	3 Nos.
Salt	To Taste
Hing	Pinch

METHOD:
     Soak both the dhalls for 2 hours. Drain the water completely. Once done, grind it coarsely with all the ingredients under "For Dhall Mixture". Grease idly plates with oil, Steam Dhall mixture and beans separately in idly pan or in cooker for 10 minutes.

     Heat 3 spoons of oil in a pan, add mustard, fennel seeds, and chopped onion. Saute it for 5 minutes. Then add steamed beans, add spoon of red chilly powder, mix well. Let the raw smell goes off. Crumble the dhall mixture and add into it. Adjust salt. Saute it for 10 minutes in simmer. Add grated coconut (optional) and garnish with coriander leaf.

Note: Same can be done using Clusterbeans and Raw Banana.

- Sangeetha Nambi

Homemade Nutella

     Nutella - Me and my kids are a very big lover of this snack. Yes, its a snack for us, whenever our sweet bud tickles us, this will be our craving and even its our tea-time snack. But somehow thought to stop because of Palm oil addition and its addiction. Kids was keep on asking whenever we do our shopping so thought why not try at home. Now its comes for your review now.

ALL YOU NEED:

Roasted Hazelnut	1 cup
Unsweetened Cocoa Powder	1 1/2 tblsp
Coconut/Olive Oil	1 tblsp
Powdered Sugar	2 tblsp
Vanilla Essence	1 spoon
Salt	Pinch

METHOD:
     Take a mixie jar, add all the ingredients one by one and grind it for 5 to 7 mins, until it comes to smooth paste. Enjoy with toasted bread and any wraps.

     You can also use brown sugar or honey. If you have crystal sugar, run it in blender to fine powder and then use it. Instead of hazelnut, you can also use roasted peanuts.

- Sangeetha Nambi

Sura Puttu / Shark Bhurji

     The most favorite dish in seafood is "Sura Puttu/Shark Bhurji". I love to eat it all time as a main dish. This was introduced to me by one of our famil friend. Whenever they prepare this, definitely they will pack some for me. By having a huge crush towards it, one day tried same puttu/bhurji using Salmon fish which was a sooper-dooper hit among kids. You can find Salmon Puttu HERE. Last Sunday, thought of trying the original version using Sura/Shark.

ALL YOU NEED:

Sura/Shark	4 Pieces
Chopped Onion	3 Nos.
Chopped Garlic	8 Nos.
Chopped Ginger	2 Inchs
Red Chilly Powder	1 spoon
Turmeric Powder	1/2 spoon
Pepper Powder	1 spoon
Green Chilly	4 Nos.
Coriander leaf	4 Twigs
Curry Leaf	2 Twigs
Cumin Seeds	1/2 spoon
Mustard	1 spoon
Salt	To Taste
Oil	5 spoons

METHOD:
     Clean Shark pieces with some turmeric powder and salt in water. Let the water drain. Now take idly pot, arrange the pieces in the idly plates. Let it steam for 10 to 12 mins. Once done, allow it to cool down. Now take a wide pan, scramble the fish pieces, add pinch of turmeric powder, red chilly powder and some salt. Mix well. Let it sit for a while.

     Heat oil in a pan. Add mustard, when it splutters, add cumin seeds, chopped garlic, chopped ginger and chopped green chillies. Saute it for a minute. Then add chopped onions, saute it by adding pinch of salt. When it turns transparent,add the scrambled fish. Mix well with the onion and keep sauteing for 5 minutes until the fish turns brown color here and there. Adjust salt. As a final touch, add pepper powder, curry leaf and coriander leaves. Give a quick stir. Enjoy with hot steamed rice.

Note: I used medium sized onions. More onions More taste. Add more ginger to avoid fishy smell. Same method can be done using Salmon Fish like THIS.

- Sangeetha Nambi

Chicken Nuggets

     Today is going to be another Non-veg chicken recipe. Story behind this recipe - My kid is a big crazy fan of store bought Chicken Nuggets. She is literally addicted to it. Somehow i managed to pull her out of it and thought of trying this home but in Indianized form. So, lets move on to the recipe.

ALL YOU NEED:

Boneless Chicken	1/4 kg
Panko Breadcrumbs	To rollover
Garlic Powder	1 spoon
Buttermilk	1 cup
Oil	To fry
Salt	1/4 spoon

For Coating 1:

Maida	2 spoons
Corn flour	1 spoon
Red chilly powder	1 spoon
Pepper Powder	3/4 spoon
Salt	To Taste

For Coating 2:

Egg	1 No.
Pepper Powder	1/4 spoon
Salt	To Taste

METHOD:
     Marinate chicken pieces in Buttermilk for 5 hours or even overnight is fine. After marination time. Take out the chicken pieces, drain the excess buttermilk. Take "For Coating 1" and mix it with water until it reaches dosa batter consistency. In another bowl, mix all the ingredients in "For Coating 2". In another late, add Panko Breadcrumbs as needed.
     Take a piece of chicken piece, dip it in "Coating 1"(Maida & Corn flour mixture) bowl, then dip it in "Coating 2"(Egg Mixture), then roll it in breadcrumbs. Place it in a plate. Keep repeating the same process for all the chicken pieces. Heat oil in a pan, when its hot, shallow fry the coated pieces in batches in medium flame and serve hot with ketchup.

Note: You can also add italian seasoning in "For Coating 1" by replacing the red chilly powder.

Sweet&Spicy Chicken Drumstick

     Being a fan of Sweet and Spicy dishes, whenever i go to restaurant will immediately order Sweet & Spicy dishes if i spot any. If its non veg dishes, will definitely order chicken lollipop as my starter. With that craziness, this was there in my bookmarked list. Finally tried this on last Sunday.

ALL YOU NEED:

Baked Drumstick	2 Nos.
Red chilly powder	1/2 spoon
Chopped Garlic	4 Nos.
Tomato Ketchup	3 tblsp
Corn Flour	1 spoon
Butter	2 tblsp
Salt	Pinch

METHOD:
     Heat a spoon of butter in a pan. Add chopped garlic, give a quick fry. Mix corn flour, red chilly powder and pinch of salt with water until it reaches liquid consistency. Pour it into the pan, keep stirring without any lumps. Now add tomato ketchup. Stir it for 5 minutes in simmer. Add baked chicken drumstick, stir it until it mixes well with the mixture. Switch off the flame and enjoy.

Note: I used baked tandoori chicken drumstick.

Ulunthu/Urad dhall Kali

     Ulunthu Kali, the best healthy sweet specially for girls/women which is recommended during puberty days. Its my long time wish to taste it once but never tasted. After many years, yesterday it tickled my taste buds so decided to prepare it at home as the ingredients are very basic which is all time available in every houses. Without further delay here come my tried and tasted (finally) dish for your review.

ALL YOU NEED:

Urad Dhall	3/4 cup
Raw Rice	2 tblsp
Gingelly Oil	1/4 cup
Jaggery	2 cups
Cardamon	2 Nos.

METHOD:
     Dry roast urad dhall in a pan until the aroma comes. Transfer it into a bowl. Add rice and dry roast for 3 mins. Let both cool for some time. Meantime, heat 3/4 cup of water in the pan, add 2 cardamon, when the water starts to boil, add 2 cups of jaggery powder. Let it boil until the jaggery dissolves in the water completely. Switch off the flame once done. Once the dry mixture is cool down, make it as fine powder in the mixie.

Add the powder in a nonstick pan, add 2 cups of water, mix it with powder without any lumps. Once done, place the pan in the stove and pour the jaggery syrup. Keep stirring in medium, make sure there are no lumps. Add 1/4 cup of gingelly oil, keep stirring until it leaves the sides of the pan. Add the remaining oil and give a quick stir as a final touch. Transfer it to the bowl and taste it.

Note: If you dont like the smell of gingelly oil, try adding ghee. I used only gingelly oil and didn't tried with ghee.

- Sangeetha Nambi