Drumstick Lady's Finger Puli Kuzhambu

     I can blindly say, "This is my Faaavvvooorrriiitttteee Gravy". Its beacuse of the 2 words in the Name "Puli" and "Drumstick". I love all type of Tangy dishes by nature. I had some left out Lady's Finger sitting silently for 2 days in my Fridge so, just thought of adding it in this gravy along with Drumstick. As i was tried adding Lady's finger for the first time in Puli Kuzhambu, I was in bit dilemma, whether Lady's finger will spoil my evergreen tangy taste of this recipe :( Thank God ! It doesnt !! Hurrraaaaaayyyyyyyyyy :))))))) So, Heres my new tried Recipe for you ppl.



INGREDIENTS
Drumstick - 1 No
Lady's Finger - 4 to 5 Nos.
Chopped Onion - 3 Nos.
Chopped Tomato - 1 or 2 Nos.(Small sized)
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Garlic Cloves - 6 Nos.
Tamarind Syrup - Extracted from Lemon Sized
Chilly Powder - 1 1/2 Spoon
Coriander Powder - 1 Spoon (Optional)
Turmeric Powder - Pinch
Salt - To Taste
Sesame Oil - To Granish
Mustard - 1 Spoon
Fenugreek - 1/4 Spoon
Water - Required

METHOD:
    Fry the chopped lady's finger for 5 mins in a pan (To avoid the stickyness) and keep aside. Keep a pan, heat a spoon of Sesame Oil, allow the mustard to splutter. Then add Fenugreek, Curry leaf, Corainder Leaf, Chopped Onion, Chopped Tomato, saute it for 5 mins. Then add Turmeric Powder, Corainder Powder and Chilly Powder, saute well with the Onion+Tomato mixture, until the oil oozes out. Then add a cup of water, add Drumstick, fried Lady's finger along with salt. Allow the content to get half cooked. Then add the tamarind syrup and water(If required), allow the gravy to get boiled, until the raw smell of tamarind goes off. Put off the flame, after 10 mins. This will be a great combo when we serve with Steamed Rice during Rainy Season.... Slurp :)

♥ Sangeetha♡Nambi ♥

Drumstick Leaf Adai

     I can say, this is my hatred dish during my childhood days. Its b'cos of my mom, who used to prepare this often :P But now after my marriage, this becomes my Favorite recipe. Its b'cos, nowadays am not getting proper time (!) to prepare this Adai, eventhought its not much time consumer. Last month, my MIL brought lot of drumstick leaf from her hometown. I had lot more left, though I tried drumstick leaf in different forms. Finally, thought of adding the left out leaf in the Adai batter which adds more taste. Here comes......

Sending this to Srivalli's SNACKS MELA



INGREDIENTS
For Batter:
Toor Dhall - 1 cup
Green Gram - 1 cup
Bengal Gram - 1 cup
Idly Rice - 2 Cups
Red Chilly - 4 Nos.
Garlic - 5 Cloves
Drumstick Leaf - 1 1/2 cups
Hing - Pinch
Salt - To taste

To Temper:
Chopped Shallots - 8 to 9 Nos.
Urad Dhall - 1 spoon
Bengal Gram - 1 spoon
Mustard - 1/2 spoon
Small Coconut Pieces - 1/4 cup



METHOD:

    Soak Green gram overnite. Soak Toor Dhall + Bengal Gram and Idly Rice seperately for 3 hours. After 3 hours, grind Idly rice with Hing, red chillies and salt along with water. Then grind Toor Dhall, Bengal Gram and Green Gram and mix it with Idly rice batter. Not required to keep it for fermentation. Then add coconut pieces & drumstick leaf. Now Adai batter is ready.

    Keep a pan, heat a spoon of oil, allow a spoon of mustard to get splutters. Add Urad dhall and Bengal gram. Once it turns golden brown, add chopped shallots, fry it in oil for 3 minutes. Then put off the flame, allow it to cool. Then add the sauted mixture with the Adai batter, a minute before you prepare the Adai. Keep dosa pan, pour a spoon of oil, spread across the pan. Once the pan gets heated, take a ladle full of batter and pour it in the pan and spread across the pan. Add another spoon of oil, around the spreaded batter and toast it both the sides for 2 to 3 minutes. So that it becomes crispy.

     Sending this to the event - "HITS" in Sangee Vijay's space and for the event guest hosted by Roshini and chairperson Priya :)

Note:Instead of preparing it in the form of Dosa, Prepare the batter more thick, without adding water and prepare it as a Roti (Like Raagi roti, Wheat Roti)

♥ Sangeetha♡Nambi ♥

Dry Fish Fry

     Last Tuesday, due to heavy rain, i was back from office bit early. So, thought of trying some different recipe which suits the rainy climate. I tried, simple onion sambar with Dry fish fry for the first time. I was like "Devamirtham" which suits perfectly for the raining climate. This is my hubby grandma's traditional dish and i can vene say, she is a great expert in making dry fish fry. So, looted her recipe tricks and tried out finally :)



INGREDIENTS
Dry Fish (I used Vaala Karuvaadu) - 6 to 7 fillets
Sambar Powder - 2 spoons
Turmeric Powder - Pinch
Salt - Just a pinch
Oil - To Fry

METHOD:

To Clean Dry Fish:
    Boil a cup of hot water. Soak the dry fish for few seconds. Drain it completely. Repeat the same step for 4 to 5 times, until the dust from dry fish goes off.

To Prepare Fry:
     Take 2 spoons of sambar powder, pinch of turmeric powder and salt mix it well. Take the dry fish, marinate it in the mixture and left it for 1 hours. Keep a frying pan, add a spoon of oil, place the marinated dry fish and toast it until it becomes crispy.

Note: As the Dry fish already have some salt in it, make sure u add only pinch of salt while marinating

♥ Sangeetha♡Nambi ♥

Vegetable Briyani

     This is my all time favorite dish which can be prepared easily and quickly. Monthly twice, this will be my recipe on Fridays. Wondering why specifically on Friday ??!! As Friday is auspicious day, i'll have some pooja works to do. Said earlier, as this can be prepared easily, will choose it blindly on Friday. This recipe can be prepared in different forms. But today, i have decided to begin with my own preparation method. Here comes the preparation !!!



INGREDIENTS
Basmathi Rice - 1 cup
Chopped Veggies - Carrot, Beans, Peas, Potato, Beetroot etc.
Coconut Milk - 2 cups
Cashew Paste - 1 spoon (Optional)
Vertically chopped Onion - 2 or 3 Nos.
Chopped Tomato - 1 No
Green chilly - 4 Nos.
All Spices - Cinnamon, Cardamon, Bay leaf and Cloves
Ginger Garlic Paste - 1 1/2 spoon
Pepper Corns - 1/2 spoon
Mint Leaf - Handfull
Corainder Leaf - Handfull
Curry Leaf - 1 Twigs
Fennel Seeds - 1 spoon
Turmeric Powder - Pinch
Salt - To taste
Oil - 1 spoon
Ghee - 1 1/2 spoon

METHOD:

    Soak all chopped veggies in half cup of cup along with salt for 30 mins. Keep a non-stick cooker. Heat a spoon of oil and 1 1/2 spoon of Ghee. Then add all spices, chopped onion, green chillies, fennel seeds, pepper corns, Mint leaf, Corainder Leaf and Curry Leaf, saute it for 5 mins. Once the raw smeel goes off, add Ginger garlic paste. Saute it for a while. Then add chopped tomato along with cashew paste, Turmeric powder and required Salt. Saute it until the oil oozes out. Then pour 2 cups of coconut milk along with a cup of Basmathi Rice. Partially close the cooker with lid. Once the rice partially cooked. Close the cooker and keep it in simmer for 5 mins. After 5 mins, put off the flame, allow it to release the stream. Serve hot with Onion or Cucumber or Carrot Raitha.

♥ Sangeetha♡Nambi ♥