Milestone Achieved !!!

     Finally, achieved our milestone. Yyyyyyyiiiiiiiiipppppppeeeeeeee!!!


Image Source: Google

    Yes, we have shifted to our New nest which has 3 rooms, big hall with huge aeration and light. We are really blessed to have such a wonderful space in chennai. U know the most enjoyable person is my sweet lil daughter, who have much space to roam around. She is enjoying at the max. But am getting tried day by day on searching her in each room :) Without being sceptical, Am thankful to god who gave such a best home as we expected. Hmm... without taking much of your time, what i want to tell finally is, Guess, i need to take a small break from this blogging world as we are yet to arrange for the net connection. So, i request all my co-bloggers to stay tune for a while and will be back with the Bang recipe. Thanks for ur support in Advance. Miss u all :)

Raw Mango Pachadi

     On hearing the name itself, making me eat away all the content. From the childhood, am madly fond of all mango recipe in whatever form it is. I can say chennai is the birthplace for this recipe. Eventhough i born and bought in chennai, we are not aware of this recipe as it is not popular in our native. Just a few years back, my mom tried this recipe cos of my excruciation, it was like aaaaaahhhhhhhhhhhhhh !!!! So, how can i leave that aaaaaaaaaaahhhhhhhhhhhhh!!!! recipe without trying it that too in this peak mango season. So tried this recipe using sugar, instead of using jaggery. Wow !! Great outcome, its me ruined the dish as my hubby is always against Mangoes :)



INGREDIENTS
Chopped Big Raw Mango - 1
Sugar - 5 spoons
Turmeric Powder - Pinch
Chilly Powder - 1/2 spoon
Mustard - 1 spoon
Hing - Pinch
Salt - Pinch
Oil - 1 spoon

METHOD:
     Take a pressure cooker, add chopped mango, turmeric powder, chilly powder, salt and 1 small glass of water. Pressure the content in simmer for 5 mins after a single whistle. Once the pressure comes down, keep a pan, heat a spoon of oil. Allow mustard to splutter. Then pour the pressured content and add sugar, boil it until the sugar melts down.

Note: Sorry, for the bad image clarity :(

    Sending this to Akila's Event - Dish name starts with R

Celebrating Century with Fish Fry

     Huh, am in a great bliss !!! Crossed so many hard stones to reach this "Wonderful Century". Now i feel like huuuuuuuuuuuuuuhhhhhhhhhhhhh finally reachedddddd :) Feeling great to see the "100" in "Manage Post" under Admin section. Its all b'cos of ur encouragement in the form of comments. In this wonderful moment, i would like to thank each and every bloggers. Thanks u so much friends. With this jouful note, thought of treat you by posting non-veggie recipe, which is considered as all time favorite for all non-veggie ppl. Veggie ppl    E X C U S E M E !!!! :(


Image Source: Google

INGREDIENTS
Salmon fish fillets - 4 Nos.
Oil - To deep fry

To Marinate:
Red chilly powder - 1 1/2 spoon
Turmeric Powder - Pinch
Kitchen King Masala - 1 spoon
Curd - 4 spoons
Besan Flour - 2 spoons
Maida - 1 spoon
Corn flour - 2 spoons
Rice flour - 1 spoon (Optional)
Ginger Garlic Paste - 2 spoons
Salt - To taste



METHOD:
     Mariante the fish fillets by adding all ingredients in "To Marinate" section for 1 hour. Keep a frying pan, instead of pouring much oil, add required spoons of oil and deep fry the marinated pieces. Soooooooo simple :)

Tomato Rasam

     RASAM, so called "South Indian Gelusil". The main highlight in Rasam is the mashed garlic which we use for tempering. For those tempered and crispy garlic, myself and my brother use to fight always. So tasty it will be when its dipped completely in tamarind syrup. As u ppl know, this is also known as medication food. During medication, this recipe will taste like a poison. Yuckkkkkkkkkk................ Its only during medication, not now right. :) Lets switch over to the preparation.



INGREDIENTS
Soak Tamarind in Water - Lemon Sized
Tomato - 1
Curry Leaf - 1 Twig
Red Chilly - 3 Nos.
Coriander Leaf - 2 Twigs
Salt - To Taste
Hing - Pinch
Pepper Corns - 1 spoon
Cumin Seeds - 1/2 spoon
Mashed Garlic - 5 Nos.
Mustard - 1 spoon
Oil - 1 spoon

METHOD:
     Instead of extracting Tamarind syrup manually, grind the soaked tamarind along with tomato, garlic, pepper corns, cumin seeds and mix the grinded mixture in the tamarind dipped water. Add required salt and water and mix it well. Keep a pan, heat a spoon of oil. Let us splutter the mustards. Add the slited red chillies and curry leaf. Then pour the tamarind syrup mixture. Allow it to boil for 2 or 3 mins. Put off the flame and add coriander leaf and close the pan with lid.

Note: As my hubby is against garlic, so i have grinded it. Add the mashed garlic and fry it, before pouring the tamarind extract. This adds more taste than grinding the garlic.

Chicken Curry

     This is another lootified recipe from my hubby's grandma. As i had earlier mentioned in my previous, i can say her as a Non-Veg specialist, from whom i learnt this traditional chicken recipes. Her non-veg taste will always hit the sky. So here comes another recipe of her which i tried last sunday.



INGREDIENTS
Chicken pieces - 1/2 kg
Chilly powder - 2 spoons
Turmeric Powder - Pinch
Coriander Powder - 1 spoon (Optional)
Oil - To Garnish
Salt - To Taste
Mustard - 1 spoon

To Roast in oil and Grind:
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Cinnamon - 1 inch
Ginger Garlic Paste - 2 spoons
Cloves - 4 Nos.
Curry Leaf - 1 Twigs
Mint Leaf - 3 Twigs
Fennel Seeds - 1 spoon

To Temper:
Mustard - 1 spoon
Cinnamon - 1 inch
Cloves - 6 to 7 Nos.
Curry Leaf - 1 Twigs
Mint Leaf - 3 Twigs
Fennel Seeds - 1 spoon

METHOD:
     Take a pressure pan, add chicken pieces, turmeric powder, chilly powder, salt, water and allow it to pressure for 5 whistles. Keep a pan, heat a spoon of oil. Add items in "To Temper" section along with ginger garlic paste and saute it for 5 mins. Then add grinded and pressured items along with required chilly powder and salt, allow it boil until the raw smell of chilly powder goes off.

Quick chicken masala

     This is one of the looted recipe from my hubby's grandma who is non-veg specialist. Though am not a crazy eater of non-veg, i love this recipe when she prepares it. Most highlight in this recipe is "Chicken Thokku". (Mouth watering !!!) Last sunday, tried this dish for the first time, Wow !!! it was toooooooooo yummy. I can say its the most quickest recipe to prepare. So thought of sharing this looted recipe.



INGREDIENTS
Chicken Pieces - 1/2 kg
Chopped Onion - 2 Nos. (Optional)
Chopped Tomato - 1 No (Optional)
Ginger Garlic Paste - 2 1/2 spoon
Curry Leaf - 1 Twig
Cinnamon - 1 inch (Optional)
Fennel Seeds - 1 spoon
Cloves - 5 Nos. (Optional)
Turmeric Powder - Pinch
Chilly powder - 2 spoons
Coriander powder - 1 spoon (Optional)
Mustard - 1 spoon
Salt - To taste
Oil - To garnish

METHOD:
     Take a pressure pan, add chicken pieces, turmeric powder, chilly powder, salt, water and allow it to pressure for 5 whistles. Keep a pan, heat a spoon of oil. Add mustard, once it splutters up, add cinnamon, cloves, fennel seeds, ginger garlic paste, curry leaf, saute it for 5 mins. Then add chopped onion, tomato, fry it nicely. Then pour the pressured items, allow it boil until the excess gets drained. Simple and easy chicken masala ready. Serve hot with steamed rice and rotis.

Onion Egg Omlet

     Yum! Yum!! Its our family's all time favorite dish. I love egg when it its mixed with onion. In this line, Onion Egg Omlet grabs the Rank 1. After very long gap, i tried this on last sunday. It was too yummy and delicious. U can feel that by checking the snap.



INGREDIENTS
Egg - 2 Nos.
Chopped Onion - 3 Nos.
Green Chilly - 2 Nos.
Chopped curry leaf - 3 Twigs
Salt - To Taste
Pepper Powder - 1 spoon
Oil

METHOD:
     Take a vessel, break the egg and mix with the onion, chilly, curry leaf, pepper powder and salt. Beat nicely until the egg mix with the salt. Keep a pan, add a spoon of oil, pour the beaten content and add some pepper powder over it. Allow it to boil by pouring oil on its side.

Note: Instead of adding ingredients as raw, Fry all the ingredients in a pan by pouring oil. Then add up with beaten egg. This will add more taste.

Potato Peas Masala

     Its my long time goal(!!!) to prepare this recipe. Finally tried this recipe last saturday. It was really good with little high sourness. Its b'cos of extra tomato content. Yes, as i like sour taste, i have added an extra tomato which increased the sour taste. I liked it but dont know whether this taste suits everyone. Other than this, everything was fine. Here mentioned the recipe for normal sour taste.



INGREDIENTS
Potato - 2 Nos.
Boiled Peas - 1 cup
Chopped Onion - 2 Nos.
Tomato Puree - 1 No.
Cumin Seeds - 1/2 spoon
Cinnamon - 1 inch
Cloves - 5 Nos.
Bay Leaf - 1 No.
Curd - 2 spoons
Ginger Garlic Paste - 1 spoon
Chilly powder - 1 spoon
Turmeric Powder - Pinch
Kitchen King Masala - Pinch
Salt - To taste

METHOD:
     Keep a pan, heat a spoon of oil. Fry the cube sized potato and keep aside. Heat another spoon of oil, add cumin seeds, cinnamon, cloves, bayleaf, chopped onion, ginger garlic paste, saute it for 5 mins. Then add tomato puree along with chilly powder ,turmeric powder and kitchen king masala powder and fry it until the raw smell goes off. Add 2 spoons of curd, mix it with the fried items along with required salt. Then add fried potatoes, baked peas, allow it to boil for 6 to 8 mins. Serve hot with rotis, poori or chapathi.

Note: Paneer can also be added instead of potato or peas.

Quick Cabbage Bengal Gram Poriyal

     This is my mom's best among her recipes. I use to prepare this often, as it is very simpler and easy one. Prepration time takes just of 20 mins. I can say its the best recipe for office goers.



INGREDIENTS
Cabbage - 1/4 kg
Chopped Onion - 2 Nos.
Green chilly - 2 Nos.
Fennel Seeds - 1/2 spoon
Cinnamon - 1 No.
Cloves - 5 Nos.
Curry Leaf - 2 Twigs
Corainder Leaf - 1 Twig
Grated Coconut - 5 Pieces
Salt - To Taste
Mustard - 1 spoon
Oil - to Fry

METHOD:
     Pressure chopped cabbage in cooker for 3 or 4 whistles. Drain the excess water and keep aside. Keep a pan in flame. Heat a spoon of oil. Add mustard, fennel seeds, cinnamon, cloves, curry leaf and coriander leaf, saute it for 5 mins. Then add chopped onion and green chillies. After 5 mins, add pressured cabbage, fry it with the mixture for 5mins along with required salt. Then add grated coconut and put off the flame after 5 mins.

Home made Paal Kova

     MILK, yuckkkkkkkkkk my enemyyyyyyyyyyy :( Still i wonder how do i like other milk products like curd, butter milk etc. God only should answer me. One day, milk got spoiled (Forgot the word for spoiled milk, help me out plsssss :D) so suddenly thought of doing this recipe, what a surprise, its become my hubby's favorite (asusual) so last Saturday when i was alone at home, i got bored so thought of doing this recipe using unspoiled milk. Not bad, it came out very well. Pet name for this recipe is "Time Consumer". Yes, it takes lot of time for preparation.



INGREDIENTS
Milk - 3 cups
Sugar - 6 spoons
Cardamom powder - 2 Nos.
Ghee - 2 spoons (Optional)

METHOD:
     Boil 3 cups of milk in a thick bottomed pan by adding required sugar and cardomom powder. Stir it well. Keep it in flame until it comes to Paal Kova consistence/Thick consistency. 5 mins before u put off the flame, add 2 spoons of ghee. Allow it cool for 15 mins.
Very simple preparation with less ingredients but will consume lot of time.
Sending this recipe for the theme event Healthy Summer conducting by Kurinji.

Radish Poriyal

     RADISH, this is the veggie which i remembered after long months. Yes, when i went to the market last week, suddenly i saw this and was really shocked that i forgot this veggie totally. So bought this and tried poriyal for the first time which i lootified from my colleague.



INGREDIENTS
Chopped Radish - 1/4 kg
Chopped Onion - 2 Nos.
Urad Dhall - 1 spoon
Mustard - 1 spoon
Curry Leaf - 1 twig
Coriander Leaf - 2 Twigs
Turmeric Powder - Pinch
Sambar Powder - 2 spoons
Salt - To taste
Oil - To Garnish
Grated Coconut - 1/4 cup

METHOD:
     Boil chopped radish, turmeric powder, sambar powder by pouring 1/2 tumbler of water along with pinch of salt. Once it gets boiled, drain the excess water and keep aside. Take a pan, heat a spoon of oil. Add mustard, once it splutters up, add urad dhall, curry leaf, coriander leaf and chopped onion, saute it for 5 mins. Then add chopped radish, fry it with the mixture for 5 mins in simmer. Then add grated coconut, mix it well and put off the flame.
    Sending this to Akila's Event - Dish name starts with R