Lady's Finger Curry

     This is my mom's curry. Since the preparation time is minimal whenever she feels bored of cooking or need to prepare an immediate lun, she will blindly prepare this for our lunch time with plain pappad. You know how it will taste with hot steamed rice.. OMG ! I have no words... I should say this should be in our "Savior" list which can be prepared in very minimal period. Heres the minimal lunch curry for your views....

ALL YOU NEED:

Lady's finger	1/4 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Grated Coconut	1/4 cup
Coriander Leaf	2 Twigs
Tamarind Syrup	1/4 cup
Curry Leaf	1 Twigs
Green chilly	4 Nos.
Mustard	1 spoon
Oil	2 spoons
Salt	To Taste

METHOD:

     Make a thin slices of Lady's finger. Let it sit for a while. Keep a pan, heat a spoon of oil, add mustard, once it splutters, add chopped onion and pinch of salt, do a saute. Now add on chopped tomato, slited green chilly, curry leaf, turmeric powder and coriander leaf. Do a fine sauting and now add on the sliced lady's finger and add a cup of water and the tamarind syrup, allow it to boil until its get cooked and adjust with salt. Now add on the grated coconut, let it boil until it mix well with the mixture. Put off the flame. Now serve hot with steamed rice and pappad.

Note: If it is not much spicy, add a pinch of chilly powder which is optional.

♬ Sangeetha♡Nambi ♬

Simple Chicken Curry

     I always be in sceptical mood when it comes to Sunday b'cos that's a NON-VEG DAY :( Since am a Non-Veg hater, always i'll be in dilemma. Atleast after my marriage am getting changed to be as a Non-Veg liker (not a Lover still) only b'cos of this curry. I came to know this thru my hubby's grandma. Usually my mom use to add coconut for her traditional, native based chicken curry which is mostly not much spicy even we dont like it much. But this one will be the "SPICY ROCK STAR", though it has very simple procedure. Here comes for your views....

ALL YOU NEED:

Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Curry Leaf	1 Twigs
Coriander Leaf	2 Twigs
Green chilly	1 inch
Mustard	1 spoon
Oil	2 spoons
Cinnamon	1/2 inch
Cloves	5 Nos.
Fennel Seed	1 spoon
Salt	To Taste

To Pressure cook

Chicken	1/4 kg
Chilly Powder	1 spoon
Turmeric Powder	Pinch
Coriander Powder	1 spoon
Ginger Garlic Paste	2 spoons
Water	1/2 Tumbler

METHOD:
     Prepare Ginger, Garlic paste using the given proportion. Let it sit for a while. Take a pressure pan, add all items under "To Pressure cook" and cook it for 3 whistles and put off the flame. Until pressure gets released, Heat a spoon of oil in a pan, add mustard, add cinnamon, cardamon, fennel seeds, chopped onion, saute it for a while. Then add chopped tomato, saute well until oil oozes out. Now pour the pressure cooked items. Allow it boil until it reaches thick consistency. Now its time to add chopped curry leaf, coriander leaf and green chilly. Give a min sauting and put off the flame. Serve hot with steamed rice.

♬ Sangeetha♡Nambi ♬

Feast to ur eyes !!!

    Each year will celebrate our Pongal Fest in my hubby's hometown and they follow some traditional way by decoring the entrance with color kolam, mango leaf, Garlands and so on. Also, they prepare pongal in our very own traditional way using earthern pot in firewood. Are you thinking, why suddenly telling Home town stories ??!! or thinking am going to post a Sweet Pongal recipe ??!! My answer is NO. Just to have a change, instead of sharing usual feast to ur tongue by posting a recipe, am going to share a feast to ur eyes today. Yes, As i did last year, i alloted or dedicated this post for my Pongal Fest Kolam which was done by me during Main Pongal day and Mattu Pongal day. Usually we put 2 kolams on each day. So, totally am going to share my four Kolam designs. Here is the color feast for ur eyes. Click here for my last year kolams.

Main Pongal Day - Kolam :1

Main Pongal Day - Kolam :2

Mattu Pongal Day - Kolam :1

Mattu Pongal Day - Kolam :2 (Specially done for my kid)

     IS IT LIKEY ???!!!

♬ Sangeetha♡Nambi ♬

Kanchipuram Idly

     Its my long time wish to taste this idly and that too need to give a try atleast once. Even went to "Murugan Idly" shop in chennai to taste but i got an unlucky response as they dont have it in menu on that day :( So, finally decided, Why need to depend on Hotels, why shouldnt i give a try. After my long time surfing on net, finally got the recipe and was sceptical to take up because, addition of Ginger and Pepper which always gives bitter taste when the ratio gets mismatched. Somehow roughly calculated the ratio and finally tried the basic version !!! Even am happy with the outcome but thought my hubby will not like this for sure. But it was vice-versa, OMG ! He enjoyed thoroughly... That was a real surprise to me :)

ALL YOU NEED:

Idly Batter	3 cups
Mustard	2 spoons
Pepper Corns	1 spoon
Cumin Seeds	1 spoons
Chopped Ginger	1 inch

METHOD:
     Coarsely grind pepper corns and keep it aside. Heat a spoon of oil in a pan. Add mustard, once it splutters, add coarsely powdered pepper corns, chopped ginger and cumin seeds. Saute it for 5 minutes. Put off the flame. Allow it to cool down. Once done, add the sauted ingredients to the idly batter, give a hard stir. Now pour it in a wide bowl and pressure cook it or Take a mini paper cups, grease with oil, pour the batter into it and place it in idly pan and pressure cook it as you do cook normal idlies.

♬ Sangeetha♡Nambi ♬

Potato Bengal Gram Kurma

    Instead of naming it as "Potato Bengal Gram Kurma", i should name it as "My MIL's kurma". Whenever my MIL prepare chapati at home, blindly i can say the side dish will be either this or Potato Masala. Think this is her most favorite curry. I should be happy atleast she is helps me in cooking since am an office goer. My big thanks to her. Also, i should say my second thanks, because of her i excavated a new recipe and i got a recipe/content to fill this post :P To be frank, i should say, this is one of the best combo for chapati when it is tasted as hot pot. Just me gave a try one day. That's excavated day's clicks and Steps for your views. :)

ALL YOU NEED:

Chilly Powder	1 spoon (Optional)
Coriander Leaf	2 Twigs
Fennel Seeds	1 spoon
Curry Leaf	1 Twigs
Mustard	1 spoon
Salt	To Taste

To Pressure cook

Turmeric Powder	Pinch
Bengal Gram	Handfull
Green Chilly	4 Nos.
Potato	5 Nos.
Salt	Pinch
Water	1 glass

To Roast & Grind

Small Tomato	2 Nos.
Fried Gram	1 1/2 spoon
Cinnamon	Pinch
Coconut	8 pieces
Onion	2 Nos.
Ginger	1 inch
Garlic	8 cloves
Cloves	4 Nos.
Oil	1 spoon

METHOD:
     Pressure cook items under "To Pressure cook" for 5 minutes in simmer. Roast & Grind the ingredients under section "To Roast & Grind". Let both sit for a while. Keep a pan, add a spoon of oil. Add mustard, let it splutters. Now add curry leaf, coriander leaf and fennel seeds. Its time to pour the grinded items and give a stir. Now mash the pressure cooked potato and add it to the pan. Give a mix. Now pour the pressure cooked bengal gram which stays in the cooker. Give a hard stir. If it is not so spicy, add a spoon of chilly powder. Adjust with salt. Add water if it too thick consistency. Allow it to boil until the raw smell goes off.

I wish all my friend and fellow blogger a very HAPPY PONGAL !!!

♬ Sangeetha♡Nambi ♬

Chettinad Mutton Curry !!!

    I am not a lover of Non-Veg. But weekly once, chicken will be in my menu list only for my hubby and lil one. You wont believe me, in this 4 yrs of my marriage life, eventhough my hubby is a big lover of Mutton dishes, i never tried Mutton items,(except Mutton liver soup served for my kid) :( One day, somehow googled a mutton curry recipe and planned to give a try on it. Wow ! that tasted heavenly. Being a non-lover of mutton items, I was simply licking the curry, just think what my hubby would have done :P Asusual, lil one and Hubby emptied the bowl... S I M P L E :D Soooooooo, first time in the life history of my RECIPE EXCAVATOR (My blog name :P), here showcasing my first tried mutton curry recipe for your viewssssssssssss :)

ALL YOU NEED:

Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Corainder Leaf	2 Twigs
Curry Leaf	1 Twigs
Cloves	5 Nos.
Cinnamon	1/2 inch
Salt	Pinch
Oil	3 spoons

To Saute

Corainder Seeds	2 spoons
Poppy Seeds	1 spoon
Green Chilly	4 to 5 Nos.
Coconut	2 pieces
Pepper Corns	1 spoon
Fennel Seeds	1 spoon
Garlic	8 Nos.
Ginger	2 inch
Oil	1 spoon

To Pressure cook

Mutton	1/4 kg
Turmeric Powder	Pinch
Chilly Powder	Pinch
Salt	Pinch
Water	1 glass

METHOD:

     Add ingredients under "To Pressure Cook" for 10 to 15 minutes in simmer after a whistle. Keep a pan, heat a spoon of oil. Add ingredients under "To Saute" one by one, saute until raw smell goes off. Switch off the flame. Let it cool down. Now grind it to a fine paste. Heat 2 spoons of oil in a pan, add chopped onion, once it gets sauted, add chopped tomato and grinded mixture. Saute well until oil oozes out. Now add the pressure cooked items, adjust with salt, saute it until it becomes thick consistency. Before you switching off the flame, add chopped coriander and curry leaf, saute for a while.

Note: If you find its not much spicy, add chilly powder after adding all the ingredients.

♬ Sangeetha♡Nambi ♬

2013 - The Rumour Breaker !!!

    Hah !! Its 2013 finally........ Yyyyyyyyiiiiiiiipppppppppeeeeeeeee !!!!!!!!!! After so many disbeliefs roamed across the globe, finally the GREAT 2013  has born. Huuuurrrraaaayyyyyy !!!! I am so happy in welcoming 2013 which came out after a big struggle :P Whole heartily wishing each and every person in this world a very very very Happy, Prosperous, Rumourless and Fun-filled "NEW YEAR - 2013". Have a great and fantastic year ahead with my Bhonda Feast :P

Courtesy - Image : Google|Text: Sangeetha (ME :P)

     This is my hubby's all time favorite. If its my hubby's favy obviously YESSSSSSSS !! Its my hatred one :P. I dont like this much because its taste so plain even-though i add pepper and coconut. This is very rarely prepared snacker in my home. So, after a BIGGGGGGGGGGG LOOOOOOONNNNNNGGGGGG gap thought of giving surprise to my hubby by preparing his favorite tea time muncher. Instead of being surprised, he was quietly enjoying it with a smile on his face but I got a surprise there i.e. even my lil joined her dad's way and she was enjoying !!!! i was just sitting as an ODD MAN OUT. I am a helpless poor girl :( He he he... Jokes apart... Here comes the my hubby and lil favorite tea time muncher.

ALL YOU NEED:

Urad Dhall	1 cup
Coconut slices	1/4 cup
Pepper Corns	1 spoon
Chopped Ginger	1 spoon
Corn Flour	1 spoon
Curry Leaf	2 Twigs
Rice Flour	2 spoons
Salt	To Taste
Oil	To Deep Fry

METHOD:
     Soak Urad dhall for 2 hours. Drain the water and grind it smoothly by adding corn flour, rice flour and required salt. Heat oil for deep frying in a frying pan. Meantime, now take out the grinded mixture in a wide bowl, add pepper corns, coconut slices, chopped curry leaf, chopped ginger, give hard stir until all the ingredients combines together. Check whether oil gets heated by adding a pinch of batter into it. Once it pops out, take some batter in bonda shape and fry it in batches. Now serve this with some hot chutney.

♬ Sangeetha♡Nambi ♬