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

Ashoka/Moong Dhall Halwa

     Ashoka/Moondhall Halwa, am a crazy fan of all types of halwa. This i came to know through my office colleague, who bought this after his native trip. From then on i got attracted towards this soft texture and not much chewy when compare to other halwas. Thanks to Raks Kitchen for this wonderful recipe. Now let’s see my tasted and tried version.

ALL YOU NEED:

Moong dhall	1/2 cup
Chopped Nuts	3 spoons
Wheat Flour	2 1/2 spoons
Food color	Pinch
Cardamon	2 Nos.
Sugar	1 cup
Water	1 1/4 cup
Ghee	1/2 cup
Salt	Pinch

METHOD:
     Soak moong dhall for 30 mins. Powder sugar in mixie with 2 cardamons*. Pressure cook 1/2 cup moong dhall with 1 cup and little more water. Let it cool and mash it with masher or do a quick whip in mixie. Now heat 3 spoons of ghee in a nonstick pan. Add required chopped nuts and roast it for a while and separate it. Now pour cooked moong dhall, powdered sugar and food color. Mix well and add ghee with some intervals until it separates from the sides of the pan. When its not sticky to the pan, add ghee roasted nuts and mix well for 2 minutes. Once done, grease a bowl and pour the halwa. Allow it cool and enjoy it.

Note: * You can also add a 3/4 spoon of Cardamon powder if you have.

- Sangeetha Nambi

Vegetable Puff

     PUFFS - I love this snack all the time only because of crunchy, flaky, spicy tea time snack. I still remember my dad use to get this during all weekends/holidays during my childhood. I will gobble minimum two :D Suddenly this stroked my mind why not to give a try. So during my grocery shopping purchased all the required items and now the snack is for your reviews.

For Stuffing:

Puff Pastry Sheet	2 Nos.
Turmeric Powder	1/2 spoon
Coriander powder	1/2 spoon
Chopped Onion	1/2 No.
Boiled Potato	1 No.
Amchur Powder	1/4 spoon
Garam Masala	1/2 spoon
Green Peas	1/4 cup
Grated Carrot	1/4 cup
Grated Ginger	1/2 spoon
Cumin Seeds	1/2 spoon
Green chilly	1 No.
Salt	To taste
Oil	3 spoons

METHOD:
     Heat a spoon of oil in a pan. Add cumin seeds, chopped green chilly, chopped onion, grated ginger, saute it by adding pinch of salt. Now add grated carrot, green peas, coriander powder, turmeric powder, garam masala, mix well. Cover the pan with lid and simmer the flame. Once the peas and carrots get cooked, add mashed potato, amchoor powder, adjust salt and mix well. Let it cool.

     Meantime preheat oven to 400 F, take a pastry sheet, roll it thin. Add 1 1/2 spoon of filling and close the pastry sheet and using fork gently press the sides to close the gap. Repeat process for the remaining sheets. Take a baking tray cover it with aluminium foil and grease with oil. Now line up the puff and grease the puff top with butter or oil. Bake it for 20 to 25 mins or until the top turns golden brown.

Green Chutney

     Before marriage, i was a big hater of Non-Veg items. But now i.e. after marriage being a wife for crazy non-veg lover, me started to excavating new varieties of non-veg dishes. In that line, this chutney is excavated/invented by me which is a best combo for Tandoori Chicken which is my latest crush. Hope you all enjoy !

ALL YOU NEED:

Coriander leaf	1 bunch
Mint Leaf	Handful
Ginger	1 inch
Cumin Powder	1/2 spoon
Green Chilly	2 Nos.
Soaked Badam	4 Nos.
Thick Curd	2 1/2 spoons
Salt	To Taste

METHOD:
     Soak badam in water for 2 hours, peel the skin and keep aside. In a blender, add washed coriander leaves, mint leaves, green chilly (adjust green chilly as per your taste and spicyness), ginger, cumin powder, chopped badam, curd and required salt. Grind it to a fine paste. Transfer it to a bowl and serve with Tandoori Chicken.

- Sangeetha Nambi

Bread Pizza

     As we are not Bread lover family, i always have some panic situation with the leftover bread slices after making some bread omelets. When i was googling for some kid friendly recipe, i came across this dish. Immediately went to the store the next day to bought the ingredients and prepared for evening snack, luckily my choosy eater kid, loved a lot. Hence, happily posting my kids FIRST favorite dish for you.

ALL YOU NEED:

Bread slices	2 Nos.
Mozzarella Cheese	1/2 cup
Italian seasoning	To spinkle
Tomato Ketchup	4 spoons
Toppings	Any*

METHOD:
     Before starting the process, slice all your toppings and saute it in a pan for 2 mins without adding oil. Let it sit for a while. Take a bread slices and cut edges if needed. Grease a spoon of tomato ketchup on one side of the slice. Sprinkle some Italian seasoning. Add some shredded mozzarella cheese evenly. Add your required toppings*. Again sprinkle some Italian seasoning. Repeat the process for all the slices and keep it ready. Heat a dosa pan in a low flame for a min. Place the slices and cover it in with a lid without touching the slices. Let it be in the flame until the cheese melts down. Once done, serve hot with a ketchup.

Note: * I used only Onions and Green Peppers as my toppings. You can add mushroom, tomato, olives, Jalapeno etc.

- Sangeetha Nambi

Peanut Rice

     Whenever i check for variety rice section in my co-bloggers page, this will always catch my eyes. So, decided to do this today for our Sunday's variety rice lunch.

ALL YOU NEED:

Roasted Peanut	1/2 cup
Grated Coconut	3 tbsp
Gingelly oil	4 spoons
Cooked Rice	1 cup
Pepper Corns	1/2 spoon
Curry leaf	1 twig
Red Chilly	3 Nos.
Urad dhall	1 spoon
Mustard	1/2 spoon

METHOD:
     Heat 2 spoons of gingelly oil, add urad dhall, pepper corns, grated coconut and red chilly until turns brown. Let it cool. Now take a blender, add the sauted mixture, roasted peanuts. Coarse it gently. DONT blend it for long time which will become like a paste. So whip it for twice. Once done, in the same pan, add another spoon of gingelly oil, add musatrd, curry leaf, add the powdered mixture, give a quick saute. Let it cool. Now add the cooked rice, mix gently without breaking the rice and add required salt.

- Sangeetha Nambi

Green Chicken

     This was recently tried and t(e)asted recipe which i came across while rushing through a food page in FB. Whenever i feel get bored of my regular chicken gravy, this will be there in my menu. This can be prepared either as gravy or semi-gravy dish. Here am going to describe the semi gravy form. Hope you all enjoy it.

ALL YOU NEED:

Chicken Pieces	1/2 kg
Turmeric Powder	Pinch
Coriander leaf	1/2 bunch
Fennel Seeds	1 spoon
Green Chilly	4 Nos.
Cumin Seed	1/2 spoon
All Spices	Few
Mint leaf	1/2 bunch
Mustard	1/2 spoon
Almond	2 Nos.
Ginger	1 inch
Garlic	5 cloves
Curd	2 spoons
Salt	To taste
Oil	2 spoons

METHOD:
     Grind coriander leaf, mint leaf, green chillies, ginger, almonds, garlic and cardomon to a fine paste. Marinate chicken with the grinded items with turmeric powder, required salt and 2 spoons of curd. Let it sit for atleast 2 hours. After 2 hours, pressure cook the marinated chicken with a cup of water for a whistle. Once the pressure gets released, heat 2 spoons of oil in the pan, add mustard, cumin seeds, all spices, fennel seeds and pour the pressure cooked items. Let it boil until it reaches semi gravy consistency.

     If you need it as gravy, in the pan, add a chopped onion, tomato, saute it with coriander powder and garam masala powder. Then pour the pressure cooked items and let it boil until oil seperates.

- Sangeetha Nambi

Peanut Masala Chaat

     This is my favorute snack when i was working. Yes, during those peak hungry hours while returning home, there will a man who selling this hot, spicy and tangy peanuts chaat, which will always tickle my taste buds. So, with this short nostalgic memories, me tried this yummilicious evening snack during my tea time. Hope you will enjoy this.

ALL YOU NEED:

Cooked Peanuts	2 cups
Grated Carrot	1 No.
Chopped Onion	1/2 No.
Chopped mango	1/4 cup
Chopped coriander leaf	Some
Red chilly powder	1 spoon
Chaat Masala	1/2 spoon
Lemon Juice	1 tbsp
Salt	To Taste

METHOD:
     Take a wide bowl, add the cooked peanut, chopped onion, chopped tomato (which i forgot to add during my preparation), chopped mango, grated carrot, red chilly powder, chaat masala and salt. Mix well until the masala coats the peanuts. Once done, pour lemon juice and chopped coriander leaf, give a wuick stir. Serve it immediately.

-Sangeetha Nambi

Aval/Flattened Rice Upma

     Whenever i hear about "Aval Upma", will definetely go back to my childhood day. Actually it was my childhood snack, which was served by my neighbour during chill rainy days. After marriage, tried only once and after very long years, saw this during my grocery shopping which tempted me to cook by next day. Now, comes for your views too.

ALL YOU NEED:

Aval/Flattened Rice	1 cup
Chopped GreenChilly	3 Nos.
Coriander Leaf	To Garnish
Turmeric Powder	Pinch
Chopped Onion	1 No.
Chopped Tomato	1 No.
Bengal Gram	1 spoon
Curry Leaf	1 Twig
Urad Dhall	1 spoon
Cumin Seed	1/2 spoon
Mustard	1/2 spoon
Ginger	1/2 inch
Salt	To taste
Oil	2 spoons

METHOD:
     Wash a cup of aval/flattened rice in water for twice. Drain the water and cover it with lid. Heat 2 spoons of oil in pan. Add mustard, when it splutters, add urad dhall, bengal gram when it turns brown, add slited green chillies, cumin seeds, chopped ginger, curry leaf, do a quick saute. Add chopped onion and pinch of salt, fry it until it turns translucent. Then add chopped tomato and pinch of turmeric powder, saute well until it cooks mushy. Now add washed aval, mix well with the onion-tomato mixture. Saute it until it coats evenly with the mixture. Adjust with salt. Switch off the flame. Garnish with coriander leaf and grated coconut (optional)

- Sangeetha Nambi

Dahi Puri Chaat

     My addiction towards north Indian dishes is very big. When it comes to chaat items, OMG ! without any second thought, will happily have it any time without getting bored. With that craziness, recently tried Dahi puri chaat with a little twist, yes, i replaced mashed potato with mashed avocado.

ALL YOU NEED:

Puri	10 Nos.
Red Chilly powder	To garnish
Tamarind Chutney	1/4 cup
Mashed Avocado	1 Nos.
Green Chutney	To garnish
Coriander leaf	To garnish
Chaat Masala	To garnish
Cumin Powder	To garnish
Nylon Sec	1/2 cup
Sugar	1 spoon
Curd	1 cup

Pre-requisite:
     Fill all the puris with 1/2 a spoon of mashed avocado. Beat the curd with sugar, not too watery or too thick. Let the both sit for a while.

METHOD:
     Take a wide plate, line-up or arrange all the avocado stuffed puris. Pour sugar mixed curd on top of lined-up puris. Pour tamarind syrup all over the puris and then some green chutney, chaat masala, red chilly powder, nylon sev and finally with coriander leaf. Serve immediately just to get the crunchy feel.

- Sangeetha Nambi

Thinai / Foxtail Millet Koozh

     Another add on to my millets food. Yes, its summer here so thought to prepare some simple but delicious breakfast for my lazy sunday morning. There comes this Foxtail Millet / Thinai Koozh. This was first try. Hope you will like it. Click HERE for more Millets recipe.

ALL YOU NEED:

Thinai / Foxtail Millet Koozh	1 cup
Chopped Onion	1 No.
Water	5 cups
Salt	To Taste
Curd	1 cup

METHOD:
     Soak Foxtail Millet in water for 4 hours. After 4 hours, drain the water add 4 cups of water (4:1) and hald spoon of salt. Pressure cook it for a whistle and 7 minutes in simmer. Once the pressure gets released, let it cool down. Make the curd as buttermilk and add it to the millet. Add chopped onion and adjust with water (remaining 1 cup or as required) and salt. Make sure the consistency is neither solid nor watery. Enjoy with pickle and green chilly.

- Sangeetha Nambi

Chicken Tikka - Oven Style

     Just an heads up. The story behind this recipe is very very (actually BIG very) bad one. Better you can move to the recipe portion directly or if u still like to read, please dont blame or scold me, you can go ahead, i dont want to stop you anymore!!
     My wooden skewers was sitting idle for long time so only to use my skewers(!), decided to prepare this for our Sunday lunch. I can understand your thoughts. Without further wasting your time, lets move on to the recipe.

ALL YOU NEED:

Boneless Chicken	1/2 kg
Diced Onion	1 1/2 cup
Diced Tomato	1 cup
Diced Capsicum	1 cup
Red Chilly powder	2 spoons
Kashmiri Chilly powder	1 spoon
Turmeric Powder	Pinch
Coriander Powder	1 spoon
Cumin Powder	1/2 spoon
Garam Masala	1/2 spoon
Hung Curd	1/2 cup
Salt	To taste
Oil	To grease

To Marinate:
     Cut and clean boneless chicken into small chunks or nuggets size. Now take a wide bowl. Add red chilly powder, corainder powder, turmeric powder, cumin powder, garam masala powder, kashmiri chilly powder and required salt, mix well. Now add hung curd (strain the curd in strainer to get thick hung curd) and a tbsp of oil. Mix well. Make sure the masala should not be watery. Once done, add all the chicken pieces, mix well until the masala coats the pieces evenly. Let it sit for 4 hours. Parallely soak the wooden skewers in water for 1 hour, just not to get burnt while baking.

METHOD:
     Preheat over for 450 F. Meantime, take the skewers, stack the chicken pieces, onion, tomato and capsicum until it reaches the level. Repeat the process until the marinated things are placed in skewers. Take the grilling plate or baking tray, cover it with aluminium foil. Line up the skewers by shaking the excess masala. if any. Make sure there are some space between each skewers. Just spray some oil on top of each. Now place it in the middle rack. Close the oven. Strictly NO PEEKING, in-between (Bcos i will do this :) ). Let it cook for 20 mins. Now open the oven and toss the skewers to the other side and spray or grease some oil. Close the over, again some-more 10 mins to cook. Once done, turn the settings to "Broil" mode. Let it be in for 5 mins and again toss it to the other side and keep it for another 5 mins. Put off the oven. Take out the oven tray and serve hot with mint chutney garnished with lemon and sliced onions.

Check my oven baked Paneer Tikka and Tandoori Chicken too.

Note: You can marinate chicken even with store-bought tandoori chicken masala (I prefer Everest Brand) with hung curd, by skipping all those dry powders. You can follow same method with Paneer.

- Sangeetha Nambi

Salmon Puttu

     The most favorite dish of mine in seafood is "Shark(Sura) Puttu". Whenever i visit my mom's place, this is a mandatory dish which i need for Sunday's lunch. Now coming to this recipe, this was my second try. First time i tried with shark/sura and now with Salmon fish. Was bit skeptical to try this, as the fishy smell during steaming process will completely ruin the place but still ignoring all those thoughts finally tried this for my sunday's lunch.

ALL YOU NEED:

Salmon fillets	5 Nos.
Chopped Onion*	4 Nos.
Chopped Ginger	3/4 cup
Chopped Garlic	3/4 cup
Red Chilly powder	2 spoons
Coriander leaf	To garnish
Turmeric Powder	Pinch
Green Chilly	4 Nos.
Curry leaf	1 twig
Urad Dhall	1 spoon
Cumin Seeds	1/2 spoon
Mustard	1 spoon
Oil	4 spoons
Salt	To Taste

To Steam fish:
     Take clean and washed filltes. Grase idly plates with oil generously. Now arrange the fish fillets and close the lid. Steam it for 15 mins. After 15 mins, let it cool down. Later on, scramble it finely and add turmeric powder, red chilly powder and salt, mix well evenly. Let it sit for a while.

Method:
     Heat 3 spoons of oil in a pan. Add mustard, when it splutters, add cumin seeds, chopped green chilly and curry leaf. Immediately add chopped ginger and garlic, saute it for 3 mins. Now add chopped onion and pinch of salt. Saute it until it become translucent. Then add scrambled fish, saute it for 15 mins until it becomes dry. Adjust with salt. As a final touch, add coriander leaf and give a quick saute. Enjoy hot.

Note:* I used medium sized onions. Add more ginger to avoid fishy smell. If you need more spicyness, add pepper powder at the end. Same method you can follow with shark/sura.

- Sangeetha Nambi

Broccoli 65

     Nowadays, got bored of trying and even tasting broccoli stir fry. So decided to try a new dish using broccoli. Suddenly this idea flashed me, why not 65 with broccoli when its tried in cauliflower all the time. Hence this was excavated by my small brain. Here you go for the recipe.

ALL YOU NEED:

* Brocolli	1 Floret
Corn flour	2 spoons
Maida	1 spoon
Besan Flour	2 spoons
Kashmiri Chilly Powder	2 spoons
Salt	To taste
Oil	To deep fry

METHOD:
     Boil a pan of water, add the floret pieces and dip it into the hot water for a while. After 10 mins, drain the water completely. LEt it sit for another 5 mins. Take an another pan, mix all the items in "All you need" except oil and marinate with the floret pieces for 15 or 20 mins. Heat a frying pan by pouring required amount of oil and make a deep fry of the marinated broccoli in batches.

Note: I used medium sized broccoli which got around 10 pieces. Adjust the powder based on your broccoli size.

- Sangeetha Nambi

Pidi Kozhukattai

     This is an looted recipe from my MIL. When its a festival day either Pongal, Diwai or Tamil new year, this will definitely be there for our lunch. Till i forced myself to try this, i felt its a complex dish to try everythough i have seen the procedure plenty of times. But now, i just made this within 15 minutes and here comes for your views.

ALL YOU NEED:

Rice Flour	1/2 cups
Jaggery Powder	1/4 cup*
Cardomom	1 No.
Water	1 cup
Salt	Pinch
Coconut Flakes	5 spoons

METHOD:
     Sieve rice flour in a wide bowl and add coconut flakes. Let it sit for a while. Heat a pan, add powdered jaggery, water, cardomom and pinch salt, let it be in flame until jaggery gets dissolved. Once done, filter it in the sieved rice flour bowl, keep stirring it inbetween. Stir well, until it forms a dough by adding all the jaggery water. Now divide the dough into small roundels. Now take each roundels and press it in your palm gently which comes in oval shape. Once done, arrange all the oval shaped dough in a idly pot and steam it for 12 to 15 mins.

Note: *Jaggery ratio should be bit more than 1/4 cup or bit less than 1/2 cup.

- Sangeetha Nambi

Fried Gram Ladoo

     It was a day, where my sweet bud was tickling me badly. Planned to prepare some healthy(!) sweet dish in minimal time. After a big surfing, ended up making this easy, ghee-ish, flavorful "Fried Gram" or "Pottukadalai Ladoo".

ALL YOU NEED:

Fried Gram	2 cups
Elachi	2 Nos.
Sugar	1 cup
Ghee	1/2 cup

METHOD:
     In a mixie jar, add 2 cups of fried gram, 2 elachies and sugar 1 cup. Powder it finely. Once done, heat 1/2 cups of ghee in a pan, add the powdered mixture and let the powder mix well with the ghee. Let it be in flame until the mixture becomes warm. Put off the flame. Make it as lemon sized roundels.

Note: You can also chopped nuts and raisins.

- Sangeetha Nambi

Channa Chaat

     Am a hige huge fan of chaat varieties. If its just a simple pori/puffed rice with raw onion and tomato, i can gobble it without sharing it anyone (Literally am mouthwatering here). This i learnt from one of my friend during our potluck day which she prepared for evening snack. I really loved it and grabbed the recipe from her.

ALL YOU NEED:

Chickepeas	2 cups
Chopped Onion	1 Nos.
Chopped Tomato	1 No.
Red Chilly Powder	1 1/2 spoon
Coriander Leaf	Few
Boiled Potato	1 No.
Amchur Powder	1/2 spoon
Garam Masala	Pinch
Cumin Powder	1 spoon
Salt	To Taste
Lemon	To Squeeze

METHOD:
     Soak channa for 6 hours and pressure cook it by adding water and pinch of salt for 3 whistles. Once pressure gets released, pour channa cooked water in the pan. Add red chilly powder, cumin powder, garam masala and amchoor powder, let it boil until raw smell goes off, now add cooked chall. Mix well with the masala evenly. Adjust with salt. Take a serving bowl, add a cup of masala channa, top it with chopped onion, chopped tomato, chopped coriander leaf, chopped boiled potato, besan sev/omapodi and squeeze some lemon. Gobble it with hot tea.

Note: You can also add Tamarind and Green Chutney if you like it.

- Sangeetha Nambi

No Rice Idly

Are you rechecking my dish name ??!! Wondering how come idly without rice and even no sooji ??!! Yes, this i came to know in one of the fb groups where this was trending from past 2 months. Do u think will i leave it as such !! No way, so here comes my tried and tasted “No Rice Idly”.

ALL YOU NEED:

Urad dhall	1 cup
Moong Dhall	1 cup
Fenugreek	1 tsp
Salt	To Taste

METHOD:
     Soak Urad dhall, Moong Dhall and fenugreek nearly 5 hours. Grind it all together in grinder or mixie along with required salt. Let it ferment for 8 hours. After 8 hours, mix the batter well. Grease oil in the idly plates. Pour idly batter and steam it in idly pan for 15 mins. Enjoy hot with spicy chutney.

-Sangeetha Nambi

Tapioca Chips/Kuchi Chips

     I should say this is my nostalgic recipe. Hopefully for most of them. Fine, Today is going to a snack dish which always recollect my school days. Its my all time favorite, delicious, tasty, best tea time muncher with all the best adjectives in the world and the dish is Home made Tapioca chips. Wait ! Wait !! Its sound so dramatic to me, i would always love to call its as “Kuchi Chips”(Stick Chips) that too homemade. OMG ! Without any further delay, lets move on to the method.

ALL YOU NEED:

Tapioca	Medium size
Red Chilly Powder	1 spoon
Salt	To Taste
Oil	To Deep fry

METHOD:
     Soak tapioca in water for 2 hours in water. Once done, peel the skin and make julienne cuts and let it dry for 30 mins. After 30 mins, heat oil in a pan for deep frying, when the oil is hot, add the tapioca juliennes in batches. Keep frying it in medium-high flame until its turns mild golden color. Transfer it to a bowl with tissue paper. Keep repeating the process for the left overs. Once you all done frying, add a spoon of chilly powder and salt. Mix evenly and here comes my favorite Kuchi chips/Tapioca chips.

- Sangeetha Nambi

Pepper Chicken Gravy

     Long long ago i was a big hatred person of all Non veg items. But after marriage i.e. 9 years back i forced myself to taste the non veg. But now somehow started trying new non veg dishes and today’s recipe is one among them which i looted from my family friend. Now sharing this with you all. Do try and let me know your feedback.

ALL YOU NEED:

Chicken	1/2 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Coriander Powder	1 spoon
Non veg powder*	1 spoon
Turmeric Powder	Pinch
Coriander Leaf	1 cup
Chilly Powder	2 spoon
Green Chilly	2 Nos.
Cumin Seeds	1/4 spoon
Fennel Seeds	1 spoon
Curry Leaf	5 Nos.
All spices*	Few
Mustard	1 spoon
Garlic	5 Nos.
Ginger	2 inches
Oil	2 spoons
Salt	To Taste

METHOD:
     Heat a spoon of oil in a pan. Add 1 1/2 pepper corns. Grind it to a fine paste along with ginger, garlic and coriander leaf.

     In cooker, heat a spoon of oil, add chopped onions, saute for a while. Add grinded pepper corns mixture, fry until raw smell goes off. Add chopped onion, saute well until oil oozes out. Now add chicken pieces and all the powder one by one. Mix well. Add water and salt. Pressure cook for a while.

     Heat a spoon of oil in a pan. Add fennel seedd, cumin seeds, all spices and pour the pressure cooked items. Let it boil until it becomes semi-gravy. Adjust with salt. As a final touch, add slited green chillies, curry leaves and chopped coriander leaf. Mix well. Serve hot with steamed rice or chapathi.

Note:* I have homemade Non-veg powder separately, if you don't have any such powder, add garam masala powder. All spices is the combination of cloves, cinnamon, cardamon.