Bengal Gram & Wheat Flour Fritters

     Couple of months back, myself and my hubby luckily got a long weekend (4 Days !). We planned to throughly enjoy those precious days with our kid. Hence, we pre-planned with some activities. One among them was visiting chennai's very own & famous "Vandalur Zoo". Day comes, I have packed some eatables and lunch for my kid. Started our trip from my home to Zoo in peak Hot sun. Finally reached the place and i was dumbstruck on seeing the crowd. It was very BIGGGG HUGEEEEEE ! Then i realized it was summer vacation for school goers. Oh god !!!

Still, i loved to enjoy the visit with big crowd by muching some snacks. On the other hand, I was so enthu to show the different animals to my 2 yrs kid, But she kept a FULL STOP to all my dream :( BAD girl, she was keep on crying that ONLY ME wants to carry her. It was tooooooo hot, myself and my hubby was totally exhausted :( Because of heat, myself and my hubby doesnt feel like taking lunch. Paralley my kid was keep on crying. So, we planned to return home. Again returning trip started in evening hot sun i.e. 3 PM. When we reach home, we felt hungry and thought of eating something, so, within 15 minutes of time, prepared this fritters and served with Hot tea. You know how happy we are !! No words to explain... We both are like Devour and it tasted like Yummyyyy feast........... Guess, you are tired by reading the sad trip story.... :( Here comes....

ALL YOU NEED:

Wheat flour	1/2 cup
Bengal gram Flour	1/2 cup
Rice Flour	4 spoons
Chopped Curry leaf	1 Twig
Chopped Onion	2 Nos.
Hing	Pinch
Salt	To Taste
Oil	Deep fry

To Grind

Green chilly	2 Nos.
Garlic	3 Cloves

METHOD:
    Heat oil for deep frying in heavy bottomed pan. Meantime, take a wide bowl, mix all three flours along with pinch of hing and required salt by adding half tumbler of water. Now add grinded items. Make it as semi solid batter. Now add chopped onion & curry leaf. Mix ! Mix !! Mix !!! Check whether the oil gets heated by adding drop of batter into it. Now add a spoon of batter in batches to the oil and deep fry it. Its ready now, serve hot with Tea !

♬ Sangeetha♡Nambi ♬

Bottle Gourd stir fry

     GROUNDNUT, always love it, in whatever form it is. From Dry till Burfee. Thinking, the previous line not relevant to the recipe Title ??!!He he... I can read ur mind voice (Mokka! Mokka!!) Now let me tell something relevant to the dish name. Bottle Gourd, am not a big lover also not a big hater. Partially i like it. I use to prepare this in few different forms, most prepared varieties are Kootu and Stir fry. I love stir fry because my step is use to add groundnut, which adds more taste and will tempt me to keep on having this. Guess, u got the reason for my first liner :) Why i am blaberring like this, will staright away go to the procedure.

ALL YOU NEED:

Diced Bottle Gourd	1/2 Kg
Chopped Onion	2 Nos.
Turmeric Powder	Pinch
Sambar Powder	1/2 spoon
Salt	To Taste
Oil	1 spoon

To Grind

Roasted Groundnut	1/4 cup
Dry Chilly	2 or 3 Nos.

METHOD:
    Take a vessel, add diced bottle gourd along with turmeric powder, sambar powder and salt. Cook by adding little amount of water by closing the vessel's lid. Once it got cooked, put off the flame. Drain the excess water. Let it sit for a while. Meantime, Do dry grind of Groundnut (skin removed) and dry chilly to a fine powder. Keep a pan, heat a spoon of oil, add chopped onion, saute it until it becomes translucent. Now add cooked bottle gourd, saute it in onion mixture. Add grounded powder. Adjust with salt as well. Saute well, until the powder well coated with Bottle gourd. Give soft stir for 5 minutes. Put off the flame. Now, its time to serve :)
    Sending to the event CWS-Peanuts hosted by Priya.

♬ Sangeetha♡Nambi ♬

Turkey Berry Vatha Kuzhambu

     I love to attend marriage functions all the time. you know WHY ???!!!, i love love love "Wedding Vatha Kuzhambu" which they serve for lunch (I am a bad Glutton :P) I should say, am a BIG addicted person for "Wedding Vatha Kuzhambu". Will gobble all the served hot steamed with this gravy. From the day one, i tasted it, its my goal (FUNNY !!) to try that tasty, tangy gravy atleast once. Even that day - "First Try day" came, but it become a DISASTER day :( Yes, first tried favy recipe didnt give positive result. To be frank, the taste was OK :( How will i give up ?? Even "Second Try" day came, Whoaaaaaa !! I did it. Still i feel that day's enjoyment while posting this recipe. Small difference is i used Green Turkey Berry, instead of sundried... Here comes........

ALL YOU NEED:

Green Turkey Berry	1 cup
Chopped Onion	3 Nos.
Chopped Tomato	2 Nos.
Coriander Powder	1 spoon
Turmeric Powder	Pinch
Tamarind Syrup	1/4 cup
Sambar Powder	1 spoon
Coconut	4 pieces
Salt	To Taste

To Temper

Corainder Leaf	2 Twigs
Curry Leaf	1 Twig
Gingelly Oil	2 spoons
Cumin Seeds	1 spoon
Mustard	1 spoon
Fenugreek	5 to 6 Nos.

METHOD:
    Clean turkey berry and do soft mashing using mortar and pestle. Grind coconut with corainder powder to fine paste and keep aside. Keep a pan, heat a spoon of oil, add mustard, fenugreek, cumin seeds. Add chopped onion, curry leaf and corainder leaf saute it for few minutes. Now add chopped tomato, fry it with turmeric powder, sambar powder, saute the entire mixture, until oil oozes out. Now add mashed turkey berry, grinded coconut and tamarind syrup. Adjust with salt and water. Let the mixture boils until the turkey berry gets cooked. Now serve hot with hot steamed rice and pappads.

♬ Sangeetha♡Nambi ♬

Milaga Killi Sambar

     Water Samabar !!?? Yes, this is called as "Thanni(Water) Sambar" by me during my childhood days. This i came to know recently by our family friend. In their home, during any auspicious occassions like New Moon Day or Kirthigai, they use to do pooja by preparing Vada and Payasam. By default, this Sambar will be in place with side dish as 'Potato Fry', which is my evergreen combo. Whenever i visit their place, they use to give a Real Big Non Veg feast but this recipe will be prepared/served specially for me with Potato Fry. So lovely people is it ?? Recently i tried this to recollect my childhood memories. So, here comes.....

ALL YOU NEED:

Toor Dhall	1 cup
Small Onion	1 cup
Chopped Tomato	2 Nos.
Turmeric Powder	Pinch
Salt	To Taste
Hing	Pinch

To Temper

Corainder Leaf	2 Twigs
Curry Leaf	1 Twig
Red Chilly	4/5 Nos.
Mustard	1 spoon
Garlic	5 Nos.
Oil	2 spoons

METHOD:
    Pressure cook toor dhall with Turmeric powder for 10 minutes in simmer. Mash it with churner and keep aside. Heat a spoon of oil, add mustard, once it splutters, add red chillies, mashed garlic, corainder leaf, curry leaf and small onion, saute it for a while. Now add chopped tomato. Once it sauted well, pour pressure cooked dhall, pinch of hing, a cup of water and adjust with salt. Give hard stir. Allow it to boil for 10 minutes. Put off the flame. Now, Water Sambar is ready. Serve hot with idlies or hot steamed rice.

♬ Sangeetha♡Nambi ♬

Green Gram Dosai

     My lil one - The Bad Eater :( Yes, all 3 times i need to struggle/fight to make her eat during weekdays (Weekends will be taken by MIL). This eating session, will be more than 1 hour minimum. During weekends, I use to prepare different type of recipes ONLY to make her eat atleast to fill her half stomach but always it will end up in FAILURE for sure. This is one of the recipe tried to make her eat.

ALL YOU NEED:

Dosa Batter	1 cup
Green Gram	1/2 tumbler
Banana	2 Nos.
Oil/Ghee	1 spoon

METHOD:
    Pressure cook Green gram. Let it sit for few minutes. Grind green gram with banana slices to fine paste. Add the mixture to fine Dosa batter. Give hard stir, until grinded mixture mixes with dosa batter. Heat dosa tawa, pour the batter and spread it across the dosa pan and pour oil, along the sides. Allow it to sit for 2 mins. Then turn the dosa with spatula. Allow it to cook for 3 mins. Replace it in a plate and serve hot with perfect sidedish.

Note:Instead of Non-stick tawa, use Indolium tawa to get better outcome.

♬ Sangeetha♡Nambi ♬

Mochai Brinjal Gravy

     MOCHAI BRINJAL GRAVY - LOVE LOVE LOVE this all time. Asusual, my hubby doesnt like Mochai, so this will come to my kitchen once in a month :( Till few weeks back, i know to prepare this gravy using tamarind syrup which match only with hot steamed rice but recently got this ALL ROUNDER recipe which is a perfect combo for both tiffen and rice. To be honest, love to taste this much only by next day, as we like it for Fish gravy. Before going to the preparation method, i need to thank my mom, who tried and shared this recipe for my views. Now, its my turn to share this new recipe for your views. Girls, its a real yummy recipe pls dont miss this.

ALL YOU NEED:

Field Beans/Mochai	1 1/2 cups
Mullu Kathrikai/Brinjal	4 Nos.
Ginger Garlic paste	1/2 spoon
Chilly powder	1 1/2 spoon
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Turmeric Powder	Pinch
Cinnamon	1 inch
Cloves	4 Nos.
Mustard	1 spoon
Salt	To Taste
Oil	2 spoons

To Grind:

Grated Coconut	1 cup
Corainder Powder	1 spoon
Chilly Powder	1 1/2 spoon

METHOD:
    Soak field bean overnight and pressure it for 3 whistles. Keep a pan, heat a spoon of oil. Add mustard, once its cracked, add chopped onion, Ginger garlic paste, cloves and cinnamon, saute it for few mins and add chopped tomato. Saute it until oil oozes out. Now add diced brinjal and pressure cooked bean. Give a stir with the tomato-onion mixture. Now add the grinded mixture mentioned under "To Grind" section. Adjust with salt. Add 1 glass of water. Allow brinjal to cook. Once it cooked, saute it until it becomes thick gravy. Yum ! i can feel the smell and taste now...... :)

♬ Sangeetha♡Nambi ♬

Keerai Sambar

     I am a big addicted/fan of all types of Keerai. I am ready to prepare Keerai daily at home but being a mother of lil one, i have read, intake of keerai daily will ends up in digestion problem. So, am scared bit. But weekly twice Keerai will be a dish in my weekly food schedule. My hubby was keep on asking to prepare Keerai Sambar for past few weeks which was new to me, as am not a sambar lover, mostly will hesitate to prepare this. One day, i was sceptical to prepare this because of him. So, asked my mom for the recipe and finally PREPARATION DAY came. Here comes my new tried and my hubby favy's sambar dish for your views.

ALL YOU NEED:

Siru Keerai/Arakeerai	1 bundle
Green chilly	3 Nos.
Chilly powder	1 spoon
Garlic	6 Nos.
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Tamarind Syrup	1/4 cup
Salt	To Taste

To Pressure cook:

Toor Dhall	1 cup
Garlic	6 Nos.
Hing	Pinch
Turmeric Powder	Pinch

To Temper:

Green Chilly	2 Nos.
Cumin Seeds	1 spoon
Oil	3 Spoons

METHOD:

    Take a wide vessel, add keerai, garlic and green chillies. Sprinkle some water allow it to cook until keerai gets cooked well by closing with lid. Once cooked, mash it using churner and pressure cook all the items under "To Pressure cook" section for 10 minutes in simmer. Let Keerai and pressure cooked items sit for sometime.

    Keep a pan, heat a spoon of oil. Add chopped onion, saute it for few minutes and add chopped tomato. Now add pressure cooked toor dhall and mix well with onion-tomato mixture. Now add chilly powder and adjust with salt. Then add tamarind syrup. Boil the mixture, until raw smell goes off. Now add mashed keerai, allow it to boil for few minutes. Meantime, temper the ingredients mentioned under section "To Temper" and add it to the Keerai sambar and put off the flame. Now, serve with hot steamed rice and Ragi balls.

♬ Sangeetha♡Nambi ♬