Mor Kuzhambu II

     I am VERY BIG lover of this tangy mor kuzhambu. That too when it is Vada dipped, OMG ! i will eat away NO NO rather i should say DRINK AWAY the prepared gravy. Will just tell an example on my craze on this: When you check out my plate, mostly my main dish will be this gravy and my side dish is hot steamed rice. :) I'll behave like a real GLUTTON. Moreover, this is the first most recipe which is loved both by me and hubby as well. What a surprise !!! :) So i kept a nick name as "Our Family Dish"

To Grind - I

Diced Big Onion	1 No.
Diced Tomato	1 No.
Green Chilly	3 Nos.
Corainder Leaf	2 Twigs
Ginger	1/2 inch
Curry Leaf	1 Twig
Cumin Seeds	1/2 spoon
Coconut	2 pieces

To Grind - II

Tangy Curd	2 cups
Turmeric Powder	Pinch
Salt	As required/td>

Soak & Grind

Raw Rice	1 spoon
Toor Dhall	1 spoon

To Temper:

Urad dhall Vada	5 Nos.
Chopped Onion	1 No.
Corainder Leaf	2 Twigs
Curry Leaf	1 Twig
Red Chilly	2 Nos.
Cumin Seed	1/2 spoon
Mustard	1 spoon
Coconut Oil	2 Spoons
Hing	Pinch

METHOD:
    First lets see the "PRE-REQUISITES" to prepare this dish. Grind the items mentioned under "3 Grind" sections seperately and keep aside. Now, heat a spoon of coconut oil. Add mustard, cumin seeds, red chilly, curry leaf and coriander leaf. Saute it. Add chopped tomato and onion, saute it until oil oozes out. Now add both "Grind I" and "Soak & Grind" mixtures. Add little amount of water. Allow it to boil. Its time to add "Grind II" mixture. Dont allow to boil, once when the bubbles come, switch off the flame. Now add the Urad dhall vada and close the pan with lid. Serve it after 30 minutes or so. So that vada, will completely dipped with the gravy.

Note: Make the gravy bit watery so that, once we put vada, it will become thick automatically.

♬ Sangeetha♡Nambi ♬

Egg Dosai

     This is my most favorite dosai among all Dosa varities. I use to prepare it atleast weekly once during my weekends. Whatever the sidedish may be, i always love to have this with sambar. Eventhough my hubby is not a big dosa lover, our morning tiffen will be dosa which can be prepared in a short time. My hubby use to scold me daily because of this routine dish, So, just to close his mouth :P i use to prepare this egg dosai which is his most favorite one. He can even take 4 egg dosa at a time. Here comes the simple, quickly prepared Egg dosa for your views....

ALL YOU NEED:

Dosa Batter	1 cup
Egg	1 No.
Oil/Ghee	2 spoons

METHOD:
     Heat the dosa pan by greasing it with a spoon of oil. Meantime, take a bowl, break an egg and stir well. Let it sit for a while. Once the pan gets heated, pour 1 cup of Dosa batter over the pan. Then pour the egg content evenly over the dosa batter. Add a spoon of oil/ghee around the border. 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: A small tip, can also add chopped onion after adding egg, to taste it as "Egg Onion dosai" - Chumma sollika vendiyathu thaan... :)

♬ Sangeetha♡Nambi ♬

Wheat paniyaram

     Guess its a weekend's evening time. When evening time comes, i feel like munching something. At the same time, i got bored of fritters so thought of preparing some sweet recipes. Being a non-sweet lover, was just thinking what to be prepared with mild sweet in short span of time. So, just surfed my brain and finally just like that prepared this paniyaram which we including my lil enjoyed at-max. Here comes my new tried snack as a RAMZAN special.

    HAPPY RAMZAN to all my co-bloggers and my friends.... Have funfilled & blasting day .

ALL YOU NEED:

Wheat Flour	1 cup
Rice Flour	1/2 cup
Powdered Sugar	As per taste
Elachi	1 No.
Water	1 1/2 cups
Oil/ghee	To toss

METHOD:
     Take a wide bowl, add wheat flour, rice, powdered sugar and powdered elachi. Mix all four ingredients and then add the required water. For sure, batter will stick with your hand, manage somehow to form a semi-solid batter. Now, heat paniyaram pan, grease it with ghee or oil. Once the pan gets heated, pour the batter and cook by covering with lid in medium flame. Toss on both the sides, until it gets cooked. Now serve hot.......

♬ Sangeetha♡Nambi ♬

Keerai Soup/Rasam

     Gals ! Dont judge its a very complicated soup/rasam recipe by seeing the name. Its soooo easy to prepare in minimal of time and moreover real healthy one. If any new mom, wants to start feeding Keerai to their young one, they can start-up with this rasam. For toddlers, they can give this before their meal. It will not taste like a spicy rasam, it will taste same as soup. Have a try.........

ALL YOU NEED:

Sirukeerai/Arakeerai	1 bunch
Chopped Onion	1 No.
Chopped Tomato	1 No.
Green chilly	3 Nos.
Pepper Powder	1/2 spoon
Tamarind syrup	1/4 cup
Rasam Powder	1 spoon
Garlic	8 Nos.
Water	1 cup
Salt	To Taste

To Temper:

Corainder Leaf	2 Twigs
Curry Leaf	1 Twig
Red Chilly	2 Nos.
Garlic	5 cloves
Mustard	1 spoon
Oil	3 Spoons

METHOD:    
    Chop and wash the bunch of keerai. Drain it. Take a pressure cooker. Add all the above ingredients except rasam powder, tamarind & pepper powder. Pressure cook it for 10 minutes in simmer after a single whistle. Wait until pressure goes off. Take a colander, drain/squeeze the water from the ingredients. Now add pepper powder and adjust with salt. - This can be taken as SOUP.  

    Now begins the RASAM part: Take a pan, heat a spoon of oil. Add mustard, once it splutters, add chopped garlic, red chilly and curry leaf. Let it be in flame for 5 mins. Then add the tamarind syrup and rasam powder into the keerai soup and add the tempered items into the soup. Keep it in low flmae for 10 minutes. Once after 10 mins, add chopped corainder leaf and close it with lid. Rasam is Ready.. Is it Likey ??!!

Rava Dosai

     Usually we wont prefer going to Vegeterian hotels, mostly NON-VEG hotels. Incase, if we are forced to choose VEG due to some auspicious day, will never ever wait for the menu card. I'll blindly order for this crispy, flavored, spicy, rich... wat else !!?? RAVA DOSAI. Yum.. If it is ONION RAVA DOSA, i'll die for it ever. As am a big lover, thought of preparing at home using store bought instant mix but i really HATE the taste due to mixing of much much cumin seeds. Then realized why cant i prepare it @ home. So, sat infront of my system to surf for the Rava Dosai recipe, somehow got the recipe from my co-bloggers and finally succeeded. Here goes my favyyyyyyy dish.......

Crisy Dosa with Onion chutney...

ALL YOU NEED:

Rava	1 cup
Maida	1/2 cup
Rice Flour	1 cup
Butter milk	2 cups
Water	Required
Salt	To Taste
Oil	To prepare

To Add

Chopped Green chilly	3 Nos.
Chopped Corainder Leaf	5 Twigs
Chopped Ginger	1 inch
Chopped Cashews	7 Nos.
Pepper Corns	2 spoons
Cumin Seeds	1 spoon

Dosa Batter

Full view :)

METHOD:
     Take a wide bowl. Add rava, maida and rice flour mix well. Now pour Butter milk and required water, adjust with salt. Now add all the ingredients under "To Add" section. Give hard stir. Let it sit for a while. Mix inbetween as Rava will become hard once mixed with butter milk. Now heat a dasa pan, take a ladle of batter, pour it on the tawa (Make sure tawa should be real HOT). Dont pour the batter as you do it while preparing normal dosa. First start from outer layer and end up in the middle. It should be very thin layer. Bring back the flame to medium. Let it cook. As it is very thin, not required to turn over. Now, fold it and serve hot with chutney, sambar or Tri-color chutnies. :)     Incase, thought of preparing ONION RAVA dosa, add onion in the hot tawa and then pour the batter. Dont add onion over the batter as you do it for normal onion dosa.

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

♬ Sangeetha♡Nambi ♬

My second Bake !

     I am a big addicted person for baked dishes. Nowadays, my passion towards Baking becoming like Addiction. Yes, reason behind is, am not familiar about my microwave usage/functionality, which we got as gift. That too, am having IFB with lot of in-built options. I am still under R&D and the manual which they have offered has NIL instruction about handling/preparation. So, am struggling to work with it. Most of the time, it is untouched :( You wont believe me, its going to be 1 year since we are owning it but till date, it have used it thrice :( I am much much eager to use it but i am HELPLESS. Eventhough i am novice in Baking somehow tried two bakes, one is Vanilla Tutti Fruity cake and another is Eggless Banana Dates sponge cake. He he... Nice name is it ? ;) Here comes, tentatively tried cake method for yur views

ALL YOU NEED:

Maida Flour	2 cups
Banana	2 Nos.
Dates	6 Nos.
Baking Powder	Pinch
Vanilla Esscence	1 spoon
Powdered Sugar	1/2 cup
Butter	4/5 spoons

METHOD:
     Grind Banana and Dates together to a fine paster. Let it sit for a while. Take a wide bowl, Seive Maida. Add pinch of baking powder, powdered sugar to the Maida. Add butter and Vanilla Essence. Mix it well, until it becomes sticky. Now add grinded banana and dates mixture. Give hard stir until it mixes well with the Maida. Now grease the microwave pan with the better. Pour the mixture into the greased pan. Keep pan into the microwave and set the "Cakes" option and i kept the timer for 10 mins. Funny moment was, in that 10 mins, i opened and checked the pan for morethan 10 times. Bit scared whether it will get burned... :P

    After 10 mins, take out the pan and allow it to cool for 5 minutes. After 5 minutes, just inserted a tooth pick and it came out clean. Whoa!! I am was overwhelmed and was just jumping from top to floor to taste my second bake. I am much much happy with the taste but if i know the proper procedure, i can get rid off my fear :( thats the drawback with my method.

Note:Selecting "Cake" option and setting timer, all these are done tentatively. As i dont know the exact procedure. :( (You know, how much i feel sad, when i type this line)

♬ Sangeetha♡Nambi ♬

Potato Cutlets

    I am a big ardent fan of cutlet with tomato sauce from my childhood but i dont feel like preparing it before my marriage main reason is dont know to prepare. Once after entering my wedlock and started learning ABC's of cooking, preparing cutlet has become my long time GOAL ! :P Being a mind setter of "NO WASTING", i am bit scared of the outcome i.e. suppose if the outcome is bad, the ingredients which i used will be total waste. So this thought made me not to try this. But one day, i couldnt resist without trying. Started my preparation by throwing away the "NO WASTING" mind set with some basic inhouse stuffing. So, here comes for ur views.....

Here comes.... :)

Maida batter

Potato-Carrot Mixture

ALL YOU NEED:

Boiled Potato	3 Nos.
Chopped Carrot	2 Nos.
Turmeric Powder	Pinch
Maida	1/4 cup
Rice Flour	2 spoons
Boiled Potato	3 Nos.
Bread Crumbs	2 Slices
Chilly Powder	1 spoon
Water	As required
Salt	To Taste
Oil	Deep Fry

METHOD:
    Mix boiled potatoes and carrot along with turmeric powder, chilly powder and salt. Heat a pan with a spoon of oil, saute the potato mixture and saute for a while until raw smell of turmeric powder goes off. Meantime, lets prepare the batter/coater now. Take a wide bowl, add maida and rice flour mix both by adding water. Let it sit for a while. Then put off the flame of potato mixture, allow it to cool for a while. Now make the potato mixture as small balls and paralley heat oil for deep frying. Now take the small balls of potato, give soft press using your palm and dip it in maida and over coat with bread crumbs. Add it in oil and make a deep fry in batches. Let it cook for sometime and place it in serving plate over the tissue paper and serve hot.

    Potato mixture can also be prepared spicy and rich by adding garam masala, ginger garlic paste, cashew etc. etc.. As this is the first time am trying it, just prepared with minimal product. Await shortly for spicy cutlets :)

♬ Sangeetha♡Nambi ♬