Capsicum Chutney

One day was thinking about Dinner plan. After big war between me and my brain, finally decided to prepare Dosai (i can very well read your mind voice, big war just to finalize Dosai !! 😔) as-usual got bored of regular gravies and chutnies. So again another as-usual, started googling to find some innovative and a different chutney. Googled! Googled!! and Googled!!! Tied 😑 Do you think will i leave it ??!! Never, Googling started again !! Tadaaaaaa, 😃 there flashed this Capsicum chutney. Immediately, checked the capsicum availability in my fridge. Varehvah ! there saw a poor yellow capsicum sitting. Grabbed it and within 15 minutes of time, the chutney was ready !

ALL YOU NEED:

Yellow Capsicum	1 No.
Big Onion	1/2 Nos.
Channa Dal	1/2 spoon
Urad Dhall	1/2 spoon
Red Chilly	4 Nos.
Grated coconut	1/4 cup
Roasted Peanut	4 spoons
Tamarind	1 inch
Salt	To Taste
Oil	1 tbsp

To Temper

Urad dal	1/2 spoon
Curry Leaf	5 Nos.
Mustard	1/2 spoon
Oil	1/2 spoon

METHOD:
     Dice the capsicum by taking out all the seeds. (i prefer using red capsicum, as it will give rich reddish color to your chutney) Dice the onoin as well. Heat a spoon of oil in pan, add channa dal, urad dal, when it turns golden brown, add red chilly, diced capsicum, diced onion, saute it for 4 mins by adding pinch of salt. Now add grated coconut, roasted peanut (as i was running out of coconut, i added peanuts, you can also omit) and tamarind. Give a saute. Switch off the flame. Let it cool down.

     Once done, grind it smoothly by adjusting salt and transfer it to a serving bowl. Now lets start the tempering process. Keep a pan, add a spoon of oil, add mustard, when it splutters, add urad dal and curry leaf. Put off the stove and add the tempered ingredients into the chutney and give a quick stir. Enjoy with crispy dosa or hot steamed idly.

♬ Sangeetha♡Nambi ♬

Carrot Raitha

     Whenever i see this recipe in my cobloggers space, directly it will take me to my childhood days. Yes, during my schooling and college time, my mom use to prepare this time on all weekends, just as a free time muncher. Am a big big lover of this recipe especially to the added fried urad dhall. Yum ! literally mouthwatering here :P In this 6 years of my marriage life never tried this recipe at home. Suddenly this came to my mind last week and here comes for your views.

ALL YOU NEED:

Grated Carrot	1 cup
Thick Curd	3/4 cup
Salt	To Taste

To Temper:

Green Chilly	1 No.
Urad Dhall	1 spoon
Mustard`	1/4 spoon
Oil	1 spoon

METHOD:
     Take a wide bowl, add grated carrot, thick curd and required salt. Stir well. If it is very thick add required water. I like to have it in thick consistency so, i didn't add water. Once done, heat a spoon of oil in a pan, add mustard, once it starts cracks, add urad dhall, when it turns golden brown, add chopped green chilly. If you like, can also add chopped coriander leaf in the oil. Let it get cool. Now, mix the tempered items with the curd. Give a stir. All Done !

♬ Sangeetha♡Nambi ♬

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 ♬

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 ♬

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 ♬

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 ♬

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 ♬

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 ♬

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 ♬

Killu Vadam

    Its my long time plan to make vathal at home. When i was in chennai, there is no demand for "Hot Sun" to dry/make vathal but in my current place, i'll get Hot Sun max of 1 or 2 hours but still i didn't leave my hope on trying this. At the same, my main intention is not to waste any, due to lack of sun. So, planned to try this using leftover rice. Not bad, it came out very well. Since i didn't get proper heat here for drying, it tooks more than a week just to dry 2 cups of vathal batter.

ALL YOU NEED:

Cooked Rice	3 cups
Chopped Small Onion	7 Nos.
Green Chilly	3 Nos.
Cumin Seeds	1 1/2 tsp
Hing	Pinch
Salt	1/4 tsp

METHOD:
     Take cooked rice in a mixer, blend it until it comes to a smooth paste. DONOT add water. Now transfer it to a bowl. Take 2 Nos. of green chilly in a mixer and lend it again. Transfer it to the cooked rice bowl. Now add remaining ingredients like hing, chopped small onion, chopped 1 green chilly and cumin seeds. Once done, take a white cloth or even a polythene sheet, take small spoon (use kids spoon) of the batter and place it evenly on the sheet. Once done, leave the sheet/cloth in sun, until it gets dried completely, there should be any moisture. Make sure you keep tossing on each day until it gets dried. Once its dried, fry it and enjoy.

Note: You can also add tomato puree or carrot puree or spinach puree, just to add an extra taste.

♬ Sangeetha♡Nambi ♬

Idly Podi

    Idly podi or Idly Milaga podi is my all time favorite. I always love to taste a spoon of plain powder whenever podi box comes infront of my eyes. This being my husband's favorite sidedish for idly, most of the time this will be my savior during my lazy days. When i studied my 7th in Erode, i do remember, there was a store called "Kannan Departmental Store" where we'll get all Podi varieties. No one can beat that store podi's taste. Once i relocated from that place i couldn't find the perfect idly podi which matches that store taste. After long time, i thought why shouldn't i try making idly podi at home. So here comes my podi for your views.

ALL YOU NEED:

Urad Dhall	1 cup
Bengal Gram	1/2 cup
Sesame Seeds	2 spoons
Red chilly	10 Nos.
Curry Leaf	1 Twig
Garlic	5 cloves
Hing	Pinch
Salt	To Taste

METHOD:
     Take a pan, dry roast urad dhall, Bengal gram, sessame seeds and red chilly. Once it turns golden brown color, transfer it to a plate. Now add curry leaf and garlic cloves, roast it well. Let all cool for a while. Now transfer all the roasted items to a mixer, add pinch of hing and required salt. Grind it coarsely. Keep it stocked in air tight container. Enjoy it with Idly, NO NO with Dosai :)

♬ Sangeetha♡Nambi ♬

Vazhakka/Raw Banana Puttu

    Vazhakka, eventhough it has very plain taste, its my mooooooost favorite veggie. When it comes to spicy vazhakka fry, OMG ! I can die for it all. In that way, this is my very recent learnt recipe which i got it from my friend. She prepared this for her lunch and asked my taste it. OMG ! I was totally fallen in love and at the same time, i thought of preparing it by the same day. Immediately i searched my fridge for this veggie. Luckily, i found one and tried it and here for your views as well.

ALL YOU NEED:

Vazhakka/Raw Banana	1 No.
Chopped Onion	1 No.
Turmeric Powder	Pinch
Coriander Leaf	2 Twigs
Grated Coconut	4 spoons
Green Chilly	1 No.
Curry Leaf	1 Twig
Urad Dhall	1 spoon
Garlic	4 No.
Ginger	Pinch
Mustard	1 spoon
Salt	To Taste
Oil	1 spoon

METHOD:
     Cut raw banana into 2 halves. Pressure cook for 3 whistles or even you can boil it in pan. Make sure, it should not go messy. Once done, let it cool completely for more than 10 mins. Now you can easily peel off the skin. Do that and grate it. Now heat a spoon of oil in a pan, add mustard, once done add a spoon of urad dhall. Once it turns golden brown, add mashed garlic, mashed ginger(optional), chopped green chilly, curry leaf and coriander leaf and saute it for 2 mins, now add chopped onion and add pinch salt. Do fine sauting. Once done, add grated raw banana and turmeric powder give hard stir. Adjust with salt as well. Just 5 mins before you put off the flame, add grated coconut and stir well. I love to eat it apadiye !!! :)

Note: Friend told to me prepare this using "Nattu Vazhakka/Country Vazhakka" which gives more taste.

♬ Sangeetha♡Nambi ♬

Kollu/Horse Gram Chutney

    Before going to the anecdote, this recipe is about CHUTNEY not THOGAYAL. Fine, moving to my evergreen (mokka) anecdote. Long long ago sooooooo long ago, this was my husband most favorite gram. Though its his favorite, guess i have prepared it many time so its became a hatred gram for him. Just because i need to empty the packet, searched google and somehow got this recipe which is the best sidie for idly and dosas.

ALL YOU NEED:

Kollu/Horse Gram	1/2 cup
Grated Coconut	5 spoons
Urad Dhall	1 1/2 spoon
Bengal Gram	1 spoon
Red Chilly	1 or 2 No.
Tamarind	Small
Ginger	1/2 inch
Salt	To Taste
Oil	1 spoon

To Temper:

Urad Dhall	1 spoon
Curry leaf	5 Nos.
Mustard	1/2 spoon
Oil	1 spoon

METHOD:
     Take a pan, dry roast 1/2 cup of kollu and keep it aside. Now heat of oil in the same pan, add urad dhall and bengal gram, once it turns golden red, add on ginger, grated coconut and tamarind. Allow it cool down. Once done, transfer all items including kollu to mixer and grind it to a fine paste by adding salt and good amount of water. Now take a tempering pan, heat a spoon of oil, once done add mustard, urad dhall and curry. Now mix it with chutney. Serve with hot idly or dosai.

Note: You can also saute onion and coriander leaf while sauting coconut.

♬ Sangeetha♡Nambi ♬

Keerai Kootu

    "Keerai", as we all know, its the most healthy veggie. Only because of this reason, this will be my mandatory dish which will be there in my lunch menu atleast once in a week minimum. Since it will be there in all week of my lunch menu, i don't feel like preparing the same recipe so will be keep on excavating a new dish either by asking mom or by googling. So this is my one version which i got from my mom. Do check it and let me know ur feedback as well.

ALL YOU NEED:

Spinach	1 bunch
Chopped Onion	1 No.
Moong Dhall	1/2 cup
Turmeric Powder	Pinch
Coconut	3 pieces
Cumin Seeds	1/2 spoon
Red Chilly	2 Nos.
Mustard	1/2 spoon
Urad Dhall	1 spoon
Salt	To Taste
Oil	2 spoons

METHOD:
    Pressure Moong Dhall by adding pinch of turmeric powder for 5 whistles. Let it sit for a while. Now, heat a spoon of oil, add mustard, add a red chilly, add chopped onion. Saute it by adding pinch of salt. Now add on cleaned and chopped spinach. Saute it for 1 min. Now grind coconut and cumin by adding water and pour it to the pan, mix well and allow it to get cooked by adding pinch of turmeric powder. Once done, pour the cooked moongdhall, do fine sauting until it all get mixed up. Adjust with salt. Now in a separate small pan, heat oil, add mustard, now add urad dhall, red chilly and cumin seeds. Now pour it into the spinach mixture and mix well. Put off the flame. Serve hot !

♬ Sangeetha♡Nambi ♬

Appalam Kootu

    This was one of my BIG most favorite dish among my mom's preparation. The best part of this was, i love the appalam/pappad which was completely soaked in the bengal gram kootu. Whenever my mom prepares this dish, am the only person who takes empty all the soaked appalam and leave it as plain bengal gram kootu :P But some point of time, dont know why she stopped preparing (may be am eating all the appalam without leaving it for others :P) But, after loooooooooong gap me somehow recollected the recipe and prepared it for our lunch time and now its for your views.

ALL YOU NEED:

Soaked Bengal Gram	1 cup
Diced Potato	1/2 cup
Chopped Onion	1 No.
Chopped Tomato	1 No.
Turmeric Powder	Pinch
Green Chilly	2 Nos.
Pappad	3 Nos.
Ginger	1/4 inch
Water	1 cup
Salt	To taste

To Temper:

Coriander Leaf	2 Twigs
Curry Leaf	1 Twig
Cumin Seeds	1/2 spoon
Red Chilly	1 No.
Mustard	1 spoon
Oil	2 spoons

METHOD:
    Pressure cook all the ingredients under "All you Need"(except pappad) for about 3 to 4 whistles. Once the pressure releases, heat of spoon of oil in a pan. Add mustard and then cumin seeds. Now add chopped curry leaf, coriander leaf and red chilly (Optional), saute it well. Now pour the pressure coked items and let it get oil for 5 to 6 mins in medium flame and adjust the salt if required. Once done, put off the flame. Just a 10 mins efore your meal add the roken pappa/appalam, give hard stir and serve hot.

Note: You can also add grated coconut during your tempering.

♬ Sangeetha♡Nambi ♬

Chicken Masala

     My hubby is much much fond of all Non-veg items especially if it is chicken leg piece, he grab it immediately. In my new location we get only frozen meats its very very rare to find fresh meats. One day we lucky got fresh chicken leg piece which grabbed my hubby's attention immediately. As the output, here comes the fresh chicken masala for your reviews.

ALL YOU NEED:

Chicken Pieces	1/4 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Ginger Garlic Paste	1 1/2 sp
Turmeric Powder	Pinch
Coriander Leaf	2 Twigs
Coriander Powder	1 spoon
Pepper Powder	1/2 spoon
Chilly Powder	1 spoon
Green Chilly	1 No.
Curry Leaf	1 Twig
Cinnamon	1/2 inch
Cardamom	1 No.
Bay Leaf	2 Nos.
Fennel Seeds	1 spoon
Mustard	1 spoon
Cloves	5 Nos.
Curry Leaf	1 Twig
Salt	To Taste
Oil	3 spoons

METHOD:
    Take a wide pan, heat 3 spoons of oil. Once done, add mustard, once splutters, add cinnamon, cardamom, cloves, bay leaf ad fennel seeds, do fine sauting. Once done, add chopped onion, when it turns color, add ginger garlic paste. When the raw smell goes off, add chopped tomato, saute it well. Now add turmeric powder, chilly powder, salt and coriander powder, saute well until oil oozes out. Now add cleaned chicken pieces, do fine sauting, add a cup of water and close the pan with lid. Give a stir inbetween. Leave it for 10 minutes, once the chicken gets cooked, let the excess water gets absorbed. As a final touch, add coarsely grounded pepper, silted green chilly, curry leaf and coriander leaf, toss for a while. Serve hot with roti or hot steamed rice.

♬ Sangeetha♡Nambi ♬

Spicy plantain fry

     This is my moooooooooooost favourite dish which i looted from our family friend. From my childhood whenever i go to their home, they prepare either this fry or potato fry with a perfect sambar. Its a real evergreen dish as per my taste. Since i moved to a new place, am missing those fry from that aunt. So, i called her and asked the recipe. Even she explained politely and here is the tried and tested fry for your views....

ALL YOU NEED:

Plantain	1 No.
Diced Onion	1/2 no.
Dice Tomato	1/2 no.
Coriander Leaf	1 Twig
Ginger	1/2 inch
Garlic	2 Nos.
Chilly Powder	1 spoon
Turmeric Powder	Pinch
Salt	To Taste
Oil	3 spoons

METHOD:
     Cut the plantain into medium-thick round pieces. Take a mixer, add diced onion, tomato, ginger garlic, coriander leaves, grind it to a fine paste. Add required chilly powder, turmeric powder, grinded mixture to the round plantain pieces. Mix it well y adding required salt. Sprinkle water if required. Let it sit for a while. Now heat 2 spoons of oil in a wide pan, transfer the mixture to the pan, Keep the flame in medium. Do fine sauting until the mixture coats well and gets fried. If it sticks to the pan, add spoon of oil on its sides. Now serve hot with any type of rice.

♬ Sangeetha♡Nambi ♬

Lady's Finger Poriyal with a sweet news !

     Helllooooooo All, Hope you all doing great!!! First i would like to tell my most awaited day has come. Yes, "Even am an H O U S E W I F E".. Yes, i have resigned my job finally and shifted my place to a very new location, which took me some time to get settled down. This is the major reason behind the gap which i had in this blogging world. Now i have become full time blogger, hopefully my kid should co-operate with me. This is the sweet news i want to share it to you all. Now lets move on to the recipe part...

    I am not a lover of this veggie because of its stickyness. But still, i have started preparing this just to feed my lil one. Actually this is my mom's recipe, to be frank, in this 4 yrs of marriage life this is the first time i tried this. Thanks god, it came out very well more than what i expected. Here is my try for your review.......

ALL YOU NEED:

Lady's Finger	1/4 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Green chilly	3 Nos.
Coriander Leaf	2 Twigs
Curry Leaf	1 Twigs
Grated Coconut	1/4 cup
Urad Dhall	1 spoon
Mustard	1/2 spoon
Salt	To Taste
Oil	1 spoon

METHOD:
     Dice the lady's finger and allow it to sit for sometime. Heat a pan with spoon of oil. Add mustard to splutters. Once done, add Urad dhall until it turns brown. Now add chopped onion and slited green chillies , do fine sauting with a pinch of salt. Now add on chopped tomato, do until oil oozes out. Now add the diced lady's finger. Do sauting until the veggie gets cooked well. Adjust with the salt. Once it gets cooked, add grated coconut. Saute it and let it sit in flame for a while and put off. Now, its time to serve/taste..........

♬ Sangeetha♡Nambi ♬

Dryfish thokku

     Any non-veggie person, will say NO to Dryfish or karuvaadu !!! I am NOT for sure. Everyone in my family are very huge fan of this recipe. Me and my husband can have it with plain rasam rice which have heavenly taste. I was bit skeptical to try this because its belongs to some different variety of dryfish, which i never ever tasted it before. But once i prepared it at home, OMG ! the smell occupies the entire home and my husband rushed to the kitchen to taste it immediately. Literally we both enjoyed !!! Hope u too will like this version for sure. Final note, i forgot to get the name of the dryfish :(

ALL YOU NEED:

Dry Fish	6 Nos.
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Chopped Garlic	10 Nos.
Chilly Powder	1 spoon
Turmeric Powder	Pinch
Mustard	1 spoon
Oil	2 spoons
Salt	To Taste

METHOD:
     Clean the dry fish properly and let it sit for a while. Heat 2 spoons of oil in a pan. Add mustard, once its done, add chopped onion and garlic, do fine sauting by adding a pinch of salt. Now add chopped tomato, do sauting for another 3 minutes. Now add chilly powder, turmeric powder, give hard stir until the oil oozes out. Now add on the dry fish, saute it again until the dry fish coats with the mixture and adjust with salt. Be careful while adding salt, as we are using dry fish.

♬ Sangeetha♡Nambi ♬

Brinjal Drumstick Poriyal

     I Love Love Love Brinjal in any form of cooking. Eventhough, i have some allergy on eating Brinjal, will never ever bother to taste it anytime. Now coming to this recipe, this is my mom's all time special dish. She used to prepare this in all her lazy times. This serves dual purpose i.e. you can use it as sidedish as well as the main dish for hot steamed rice. I always love to taste it as main dish rather than having it as side dish. Though its our family favorite dish, i use to prepare this weekly once which can be prepared within 15 mins of time. Not taking much of your valuable time, here comes our family favorite dish................

ALL YOU NEED:

Brinjal	1/4 kg
Drumstick	2 Nos.
Garlic	10 Nos.
Chopped Onion	1 No.
Chopped Tomato	1 No.
Turmeric Powder	Pinch
Chilly Powder	1 spoon
Salt	To Taste

To Garnish:

Coriander Leaf	2 Twigs
Curry Leaf	1 Twig
Coconut	1/4 cup
Mustard	1/2 spoon
Oil	1 spoon

METHOD:
     Take a vessel. Add all the ingredients under "Table 1" and pour 1/2 glass of water. Mix well and cover it with lid and cook until the veggie cooked properly. Heat a spoon of oil in a pan. Add mustard, curry leaf, coriander leaf and add the cooked mixture. Boil it until excess water drains off. Now add 5 pieces of grated coconut, give a gentle stir for 5 mins in simmer, without breaking the shape of the veggies. Put off the flame. Serve hot.
♬ Sangeetha♡Nambi ♬