Idlypodi Potato Fry

    Couple of days back prepared idly podi at home. Being a huge idly podi lover, started tasting it every hour/whenever i enters into the kitchen. Also, nowdays started eating with steamed rice by adding a spoon of ghee ( Mouthwatering now :P). For my lunch, planned to prepare some potato fry, at the same-time, since i got bored of usual potato fry, thought why not adding idly podi to the potato fry. There comes this crunchy fry...

ALL YOU NEED:

Boiled Potato	2 Nos.
Chilly Powder	1/2 spoon
Turmeric Powder	1 cup
Idly Podi	3 spoons
Salt	To Taste
Oil	3 spoons

METHOD:
     Dice the boiled potatoes. Heat 2 spoons of oil in a pan, add the diced potatoes, add 1/2 spoon of chilly powder, pinch of salt and turmeric powder toss it well until it mix up with the oil. Toss it gently until its half roasted. Once done, add 2 or 3 spoons of idly podi by adding a spoon of oil. Toss well, until it becomes golden brown color and crunchy texture.

Note: This can be done using oven.

♬ Sangeetha♡Nambi ♬

Vazhakka/Raw Banana Puttu

    Vazhakka, eventhough it has very plain taste, its my mooooooost favorite veggie. When it comes to spicy vazhakka fry, OMG ! I can die for it all. In that way, this is my very recent learnt recipe which i got it from my friend. She prepared this for her lunch and asked my taste it. OMG ! I was totally fallen in love and at the same time, i thought of preparing it by the same day. Immediately i searched my fridge for this veggie. Luckily, i found one and tried it and here for your views as well.

ALL YOU NEED:

Vazhakka/Raw Banana	1 No.
Chopped Onion	1 No.
Turmeric Powder	Pinch
Coriander Leaf	2 Twigs
Grated Coconut	4 spoons
Green Chilly	1 No.
Curry Leaf	1 Twig
Urad Dhall	1 spoon
Garlic	4 No.
Ginger	Pinch
Mustard	1 spoon
Salt	To Taste
Oil	1 spoon

METHOD:
     Cut raw banana into 2 halves. Pressure cook for 3 whistles or even you can boil it in pan. Make sure, it should not go messy. Once done, let it cool completely for more than 10 mins. Now you can easily peel off the skin. Do that and grate it. Now heat a spoon of oil in a pan, add mustard, once done add a spoon of urad dhall. Once it turns golden brown, add mashed garlic, mashed ginger(optional), chopped green chilly, curry leaf and coriander leaf and saute it for 2 mins, now add chopped onion and add pinch salt. Do fine sauting. Once done, add grated raw banana and turmeric powder give hard stir. Adjust with salt as well. Just 5 mins before you put off the flame, add grated coconut and stir well. I love to eat it apadiye !!! :)

Note: Friend told to me prepare this using "Nattu Vazhakka/Country Vazhakka" which gives more taste.

♬ Sangeetha♡Nambi ♬

Appalam Kootu

    This was one of my BIG most favorite dish among my mom's preparation. The best part of this was, i love the appalam/pappad which was completely soaked in the bengal gram kootu. Whenever my mom prepares this dish, am the only person who takes empty all the soaked appalam and leave it as plain bengal gram kootu :P But some point of time, dont know why she stopped preparing (may be am eating all the appalam without leaving it for others :P) But, after loooooooooong gap me somehow recollected the recipe and prepared it for our lunch time and now its for your views.

ALL YOU NEED:

Soaked Bengal Gram	1 cup
Diced Potato	1/2 cup
Chopped Onion	1 No.
Chopped Tomato	1 No.
Turmeric Powder	Pinch
Green Chilly	2 Nos.
Pappad	3 Nos.
Ginger	1/4 inch
Water	1 cup
Salt	To taste

To Temper:

Coriander Leaf	2 Twigs
Curry Leaf	1 Twig
Cumin Seeds	1/2 spoon
Red Chilly	1 No.
Mustard	1 spoon
Oil	2 spoons

METHOD:
    Pressure cook all the ingredients under "All you Need"(except pappad) for about 3 to 4 whistles. Once the pressure releases, heat of spoon of oil in a pan. Add mustard and then cumin seeds. Now add chopped curry leaf, coriander leaf and red chilly (Optional), saute it well. Now pour the pressure coked items and let it get oil for 5 to 6 mins in medium flame and adjust the salt if required. Once done, put off the flame. Just a 10 mins efore your meal add the roken pappa/appalam, give hard stir and serve hot.

Note: You can also add grated coconut during your tempering.

♬ Sangeetha♡Nambi ♬

Sweet Potato Poriyal

     Most of the time i have taste only Sweet dishes using "Sweet Potato" but its my long time plan to prepare some Hot recipe and there comes this recipe. But still i couldn't reach the perfect Hot feel. Anyways i just want to showcase my newly excavated and innovated dish for your views and comments !

ALL YOU NEED:

Sweet Potato	3 Nos.
Chopped Onion	2 Nos.
Urad Dhall	1 spoon
Coriander Leaf	2 twigs
Curry Leaf	1 Twig
Red Chilly	2 Nos.
Mustard	1/2 spoon
Salt	To Taste
Oil	1 spoon

            

METHOD:
     Boiled potato and peel the skin and dice it. Let it sit for a while. Heat a spoon of oil in a pan, add mustard, once splutters, add urad dhall, when it turns brown, add red chilly and then add chopped onion, chopped curry leaf, coriander leaf, saute for a while by adding some salt. Now add the diced sweet potato and do fine sauting. Once done add the grated coconut and adjust the salt. Let it be in flame for 2 mins. Put off the flame and serve hot.

♬ Sangeetha♡Nambi ♬

Broccoli stir fry

     I am not much fond of trying this veggie "Broccoli", until i hear about this healthy value. From then on, i started adding this veggie in some way minimum of once in a week. I was keep on searching google for this recipe. Finally i ended up getting all complicated recipes. Suddenly i got an idea, why i should not treat this as cauliflower ??!! Then comes this spicy, tasty stir fry... Here its for your views !!!

ALL YOU NEED:

Brocolli	10 Florets
Chopped Onion	1 1/2 no.
Chopped Tomato	1 no.
Coriander Leaf	1 Twig
Curry Leaf	1 Twig
Chilly Powder	1 spoon
Turmeric Powder	Pinch
Mustard	1 spoon
Salt	To Taste
Oil	3 spoons

METHOD:
     Keep a pan, heat a spoon of oil. Add chopped onion, saute with a pinch of salt. Once done, add chopped tomato, coriander leaf, curry leaf and saute it. Add chilly powder and turmeric powder, saute until oil oozes out, now add on the brocolli florets, mix well with the mixture. Close the pan with the the lid, once the florets gets boiled, adjust with salt and put off the flame and enjoy !!!!

♬ Sangeetha♡Nambi ♬

Lady's Finger Poriyal with a sweet news !

     Helllooooooo All, Hope you all doing great!!! First i would like to tell my most awaited day has come. Yes, "Even am an H O U S E W I F E".. Yes, i have resigned my job finally and shifted my place to a very new location, which took me some time to get settled down. This is the major reason behind the gap which i had in this blogging world. Now i have become full time blogger, hopefully my kid should co-operate with me. This is the sweet news i want to share it to you all. Now lets move on to the recipe part...

    I am not a lover of this veggie because of its stickyness. But still, i have started preparing this just to feed my lil one. Actually this is my mom's recipe, to be frank, in this 4 yrs of marriage life this is the first time i tried this. Thanks god, it came out very well more than what i expected. Here is my try for your review.......

ALL YOU NEED:

Lady's Finger	1/4 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Green chilly	3 Nos.
Coriander Leaf	2 Twigs
Curry Leaf	1 Twigs
Grated Coconut	1/4 cup
Urad Dhall	1 spoon
Mustard	1/2 spoon
Salt	To Taste
Oil	1 spoon

METHOD:
     Dice the lady's finger and allow it to sit for sometime. Heat a pan with spoon of oil. Add mustard to splutters. Once done, add Urad dhall until it turns brown. Now add chopped onion and slited green chillies , do fine sauting with a pinch of salt. Now add on chopped tomato, do until oil oozes out. Now add the diced lady's finger. Do sauting until the veggie gets cooked well. Adjust with the salt. Once it gets cooked, add grated coconut. Saute it and let it sit in flame for a while and put off. Now, its time to serve/taste..........

♬ Sangeetha♡Nambi ♬

Brinjal Drumstick Poriyal

     I Love Love Love Brinjal in any form of cooking. Eventhough, i have some allergy on eating Brinjal, will never ever bother to taste it anytime. Now coming to this recipe, this is my mom's all time special dish. She used to prepare this in all her lazy times. This serves dual purpose i.e. you can use it as sidedish as well as the main dish for hot steamed rice. I always love to taste it as main dish rather than having it as side dish. Though its our family favorite dish, i use to prepare this weekly once which can be prepared within 15 mins of time. Not taking much of your valuable time, here comes our family favorite dish................

ALL YOU NEED:

Brinjal	1/4 kg
Drumstick	2 Nos.
Garlic	10 Nos.
Chopped Onion	1 No.
Chopped Tomato	1 No.
Turmeric Powder	Pinch
Chilly Powder	1 spoon
Salt	To Taste

To Garnish:

Coriander Leaf	2 Twigs
Curry Leaf	1 Twig
Coconut	1/4 cup
Mustard	1/2 spoon
Oil	1 spoon

METHOD:
     Take a vessel. Add all the ingredients under "Table 1" and pour 1/2 glass of water. Mix well and cover it with lid and cook until the veggie cooked properly. Heat a spoon of oil in a pan. Add mustard, curry leaf, coriander leaf and add the cooked mixture. Boil it until excess water drains off. Now add 5 pieces of grated coconut, give a gentle stir for 5 mins in simmer, without breaking the shape of the veggies. Put off the flame. Serve hot.
♬ Sangeetha♡Nambi ♬

Spicy Beetroot Poriyal

     As you can view in my previous post Here and Here, am not a lover of sweet vegetables like carrot and beetroot. Even i dont know, how and what to do those veggies. One day, suddenly realized i have stopped feeding it to my kid completely. Though it is a healthy for all ages, i resumed my prepation and somehow googled but still am not satisfied with those recipes. One fine day, being my savior, my lunch mate bought a beetroot recipe as her side dish, i tasted it immediately and to my surprise, it reminds my mom preparation which she use to keep it as side dish for roti. Will i leave the chace??!! Got the recipe from her immediately and preparing it as a MUST side dish atleast weekly once.

ALL YOU NEED:

Diced Beetroot	1/4 kg
Chopped Onion	1 No.
Chopped Tomato	1 No.
Chilly Powder	1/2 spoon
Ginger-Garlic Paste	1 spoon
Pepper	1 spoon
Coconut	2 pieces
Salt	To Taste

METHOD:
     Grind coconut and gingergarlic paste to a fine mixture. Take a pressure cooker, add beetroot, chopped onion, chopped tomato, chilly powder, grinded coconut mixture, pinch of salt and add a glass of water. Pressure cook it for 3 whistles. Once the pressure gets release, Keep a pan, pour the pressure cooked ingredients, boil it until it absorbs all the excess water. Meantime grind a spoon of pepper coarsely. Once the water evaporated, add the powdered pepper and adjust with salt, do fine sauting for 5 mins. Put off the flame, and serve hot with roti or steamed rice.

Note: You can also add boiled channa dhall, which add extra taste to it.

♬ Sangeetha♡Nambi ♬

Carrot Poriyal

     Though am not a lover of all sweet veggies like Carrot, Beetroot etc. i use to try this veggie just to feed my kid. Now coming to the recipe, You'll be surprised, if i reveal this recipe source. Yes, i looted this recipe from my canteen's Bread Sandwich which cost just Rs.7 where the taste is worth for Rs.100 :) Noone can beat this spicy taste. It taste like a nextar during all my hungry mornings. Now, its been 3 yrs since i taste this sandwich :( badly am missing it too. So, just to break my feel, thought why not i should try it at home !! Somehow, recollected the ingredients using taste bud(!) and tried at my home. To be frank, i couldnt come up with that exact taste but somehow i got that taste here and there and everyone enjoyed having with this sandwich at home.

ALL YOU NEED:

Carrot	1/4 cups
Chopped Onion	2 Nos.
Chopped Tomato	1 Nos.
Coriander Leaf	3 Twigs
Green chilly	3 Nos.
Mint Leaf	Handful
Curry Leaf	2 Twigs
Mustard	1 spoon
Garlic	5 Cloves
Salt	To Taste
Oil	1 spoon

METHOD:
     Heat a spoon of oil in pan. Add mustard, once splutters, add chopped onion, chopped tomato, chopped green chilly, smashed garlic, mint leaf, coriander leaf, curry leaf, pinch of salt and tumeric powder, do fine sauting until raw smell goes off. Now add the grated carrots, do sauting and adjust with salt. Close the pan with lid, cover it until it gets cooked and do a stir inbetween just to avoid burns, once the carrot is cooked, add pepper powder on top of it, give a gentle stir. Now its tasting time :)

♬ Sangeetha♡Nambi ♬

Spicy Raw Banana Fry

     Its was a busy morning, planned to prepare some Sambar along with some spicy poriyal. Dont know whether i have any veggie instock so rushed near my fridge and checked, Huh!! Finally got 2 raw bananas. I am happy that i got some veggie in stock but was bit sad because i know only very plain version of raw banana poriyal which suits with some tangy pulikuzhambu. But i need it for Sambar, so was thinking deeply, Hurray!!! an idea got flashed, recently i looted a Spicy Yam poriyal from my mom, so thought why not i try that with raw banana. Even i prepared and enjoyed for my lunch meal. :)

ALL YOU NEED:

Raw Banana	2 Nos.
Chilly Powder	1 spoon
Turmeric Powder	Pinch
Tamarind Syrup	4 spoons
Oil	2 Spoons
Salt	Pinch

To Grind

Corainder Leaf	1 Twig
Onion	2 Nos.
Tomato	1 No.
Garlic	6 Nos.
Ginger	Pinch

METHOD:
     Peel off the raw banana skin and cut into small cubes. Keep pan, heat a spoon of oil, Grind all the ingredients under "To Grind" and pour it into the oil, saute it for 5 mins. Now add chilly powder, turmeric powder, diced raw bananas, tamarind syrup and salt, give hard stir without breaking the diced raw banana shape. Close it with lid. Do a sauting inbetween to avoid burns. Keep it in simmer by opening the lid, Saute the mixture until it becomes crispy and masala coats well.

♬ Sangeetha♡Nambi ♬

Carrot-Groundnut Kootu

     Generally i like to have raw carrots rather than having boiled/cooked ones. But still, as i need to feed my lil one, will add/prepare this veggie in my dish whether with/as rice or salad or poriyal etc.etc. So, that was a hurry-burry weekday, thought of preparing some healthy stir fry for my lunch but when i searched my fridge, i can find hardly 3 carrots which wont be sufficient for 4 ppl (including MIL). So, was totally blank and now suddenly an idea got flashed, i got some fresh raw groundnuts which was untouched for a week's time, just to compensate the quantity, thought why not to add the Groundnut to the Carrots. Yes, even i did it, OMG ! what a taste and really loved the boiled groundnut taste while munching it :) Its for ur views now !!!

ALL YOU NEED:

Carrot	3 Nos.
Groundnut	1/2 cup
Moong Dhall	4 spoons
Chopped Onion	1 No.
Grated Coconut	Handful
Corainder Leaf	2 Twigs
Dry Chilly	3 Nos.
Curry Leaf	1 Twig
Mustard	1 spoon
Salt	To Taste
Oil	1 spoon

METHOD:
     Pressure cook plain groundnut for 3 whistles. Do another pressure cooking moongdhall and Carrots for 4 whistles. Leave it aside. Now take a pan, heat a spoon of oil, allow mustard to splutters. Add in dry chillies, Chopped onion, curry leaf, coriander leaf, do a sauting for by adding pinch of salt. Once done, add the pressure cooked items, groundnut, carrot+moong dhall, do fine sauting until the excess water gets dried. Now add on the grated coconut, do a sauting for 5 mins. Now transfer to serving bowl and serve hot !

    Sending to the event CWS-Peanuts hosted by Priya.

♬ Sangeetha♡Nambi ♬

Beans Carrot Poriyal v2.0

     I am not a big fan of such combo poriyals Beans+Carrot, Potato+Peas etc. etc. That too if it comes to Beans and Carrot, OMG ! NO WAY ! Always i'll be sceptical to prepare this only for my lil one. Since am not a big lover even my mom will not prepare this often before my marriage. One day, after long gap, i visitied my mom's place for our lunch, she had a very big list for the lunch menu even she was done with the list too.

    I was so happy to taste all mom's signature dish and was waiting for lunch time to come :P She started serving food too, literally was behaving like a gobbler :P when she served this Beans Carrot Poriyal, you missed that beautiful reaction of mine! i was like :-O (Shock) At the same time, i dont want to show that to my mom as she serves with lot loads of love. Again was sceptically tasted it, there comes another shock, How come i have missed this wonderful poriyal so far !!?? Cha........... It had real fabulous and flavored taste. I am happily sharing my "Hatred turned favorite" recipe for your views :)

    Hey ! have u noted, i have mentioned this is as Version 2.0, Check Version 1.0 here.....

To Pressure Cook:

Moong Dhall	1/2 cup
Turmeric Powder	Pinch
Water	1/4 glass
Salt	Pinch

To Saute

Chopped Onion	1 Nos.
Chopped Beans	1/4 kg
Chopped Carrot	1/4 kg
Grated Coconut	1/4 cup
Coriander Leaf	2 Twigs
Urad Dhall	1 spoon
Curry Leaf	1 Twig
Ginger	1/2 inch
Mustard	1/2 spoon
Oil	1 spoon

METHOD:
     Pressure cook the ingredients mentioned under "To Pressure Cook" for 5 whistles. Once done, drain the excess water. Now heat a spoon of oil in a pan, add mustard, once it splutters, add Urad Dhall, once it turns golden brown, add chopped onion, curry leaf, coriander leaf, smashed ginger and pinch of salt. Saute it for a while. Now add chopped Beans and chopped carrot. Cover with lid until raw smell goes off. Now add on the pressure cooked moong dhall. Do a saute, until it mix-up with sauted mixture. Now add the grated coconut and mix well. Keep it in simmer for a while. Now put off the flame and serve hot with Sambar rice or Puli Kuzhambu

♬ Sangeetha♡Nambi ♬

Kaaramani-Carrot Poriyal

     Whenever i go to market, i use to see people selling bunches of Kaaramani, as its a new veggie to me thought of giving a try one day. At the same time, i dont want to take risk much so planned to prepare this in the form of Beans-Carrot Poriyal by replacing Beans with this veggie, Kaaramani. Wow ! its a big surprise, everyone in my family thoroughly enjoyed also i had with bread by having it as a filler.

ALL YOU NEED:

Chopped Kaaramani	2 cups
Chopped Carrot	2 Nos.
Chopped Onion	2 Nos.
Moong Dhall	1/2 cup
Urad Dhall	1 spoon
Grated Coconut	1/2 cup
Coriander Leaf	2 Twigs
Curry Leaf	1 Twig
Mustard	1 spoon
Oil	2 spoons

To Boil:

Turmeric Powder	Pinch
Chilly Powder	1 spoon
Salt	To Taste
Water	Required

METHOD:

     Take a pan, add chopped kaaramani and all the ingredients under "To Boil" section. Let it cook well. Now, drain the excess water. Now heat a spoon of oil in a pan, add mustard, once it splutters, add urad dhall, wait until it turns golden brown. Now add chopped onion, curry leaf, coriander leaf and pinch of salt. Saute it for a while. Now add boiled kaaramani and chopped carrot. Saute well until it mix with sauted onion. Close the pan lid, allow the carrot to get cooked. Meantime, semi-pressure cook moong dhall. Make sure, moong dhall should not overcooked. Now open the lid, add moong dhall, grated coconut and adjust with salt. Let it be in simmer for a while. Now put off the flame and serve hot.

♬ Sangeetha♡Nambi ♬

Vaazhapoo/Plantain Flower Poriyal

     I'll madly die for this poriyal. Yes, if it is hot from the flame. OMG ! i can't express my love towards it. All these "Hot from Flame" tasting was before marriage but now... Hope everyone knows that. :( Fine, this is the first time i prepared this poriyal after my marriage. Reason behind this late try was due to the cumbersome cleaning process. One day, when am returning back to home from office, i saw a very fresh Plantain flower, it tempted me much much to taste it right away so bought it blindly. Thank God, luckily, MIL - my savior was there at my home so asked here to clean it and chop it. Without any further delay, i prepared it. OMG ! what a heavenly taste it has !!! Everyone should try this for sure.. Here comes my moooooooosssssstttttttttt favyyyyyyyy poriyal.... :)

ALL YOU NEED:

Chopped Onion	2 Nos.
Toor Dhall	1/2 cup
Grated coconut	1/2 cup
Urad Dhall	2 spoons
Green chilly	3 Nos.
Curry Leaf	1 Twig
Mustard	1 spoon
Oil	2 spoons

To Pressure Cook

Cleaned Vaazhapoo	1 No
Turmeric Powder	Pinch
Chilly Powder	4 Nos.
Salt	To Taste

METHOD:

     Take a cooker, add all ingredients under "To Pressure Cook" and pressure it for 3 whistles. Leave it until it release the pressure. Keep a pan, heat 2 spoons of oil, add mustard, once it get splutters, add Urad dhall, once it turns golden brown, add chopped onion, silted green chilly, curry leaf and coriander leaf, saute it for a while. Mean time, do partial pressure cook of Toor dhall by adding a pinch of salt to it. Now its time to add cooked plantain flower, drain the excess water and add to the pan. Do a sauting. Drain the excess water in Too dhall and add it to the pan. Now add the grated coconut and adjust with salt. Saute it for 5 to 7 mins until coconut and toor dhall gets coated with the plantain flower. Put off the flame. Transfer it to serving bowl. Enjoy the heavenly taste. :)

♬ Sangeetha♡Nambi ♬