Sweetcorn Vadai

     Now its peak season of sweet corn in my current location. Being only one sweet corn lover in family, got bored of eating steamed sweet corn daily. Just thought of trying some new dishes using sweet corn. Suddenly thought why shouldn't give a try for sundal using this. When i asked my husband's opinion, his face reaction was very horrible. So, immediately dropped sundal plan and suddenly thought/asked how about vada (without knowing the recipe), immediately his response was double OK, since its oil fried and 100% junk food. Even i tried and it was super yummy :)

ALL YOU NEED:

Sweet corn	2 cups
Chopped Onion	1 No.
Chopped Coriander	3 spoons
Grated Ginger	1 spoon
Fennel Seeds	1 spoon
Besan Flour	1/4 cup
Rice Flour	3 spoons
Water	As needed
Hing	Pinch
Salt	To taste
Oil	To deep fry

METHOD:
     Take only the corn kernels and place it in a wide bowl. Add chopped onion, grated ginger, fennel seeds, hing, chopped coriander leaf and pinch of salt. Mix it well. Now add besan flour and rice flour, mix along with the corn by sprinkling water. Make sure, you don't add much water. Once it coats corn well, adjust with salt. Now heat oil for deep frying. Meantime, make small round of the prepared mixture, when the oil is hot, flatten the prepared balls as vadai and deep fry it in oil. Repeat the same steps and deep fry it in batches. Once all done, serve with some ketchup.

♬ Sangeetha♡Nambi ♬

Thaen Mittai

     I can blindly say, in tamilnadu Thaen Mittai = Childhood days. Yes, even now while am visiting my hometown, straightly will go to a Potti kadai wher there will sell all small small yummilicious munchers like verkadalai burfee, small murukku, ezhanthapalam podi, ezhanthapalam vadai etc. etc. (OMG ! am literally mouthwatering here :P) when i was surfing for some recipe, suddenly this grabbed my attention and all my childhood memories was running infront of my eyes. So, immediately on the day itself, i tried this recipe and here comes for your views.

ALL YOU NEED:

Idly Rice	1 cup
Urad dhall	1/4 cup
Food color	Pinch
Sugar	1 cup
Water	1/4 cup
Salt	Pinch
Oil	To deep fry

METHOD:
     Soak idly rice and urad dhall for 2 to 3 hours. Once after 3 hours, drain the water and grind in blender to a thick consistently. Transfer it to a wide bowl, add pinch of food color ans salt. mix well, until the batter comes to red color. Take a heavy bottomed pan, add 1 cup of sugar and 1/4 cup of water, let it boil and comes to boiling and put off the flame, once it reach gulab jamun sugar syrup consistency, switch off the flame. Heat oil for deep fry, now wet your finger and take a small round shaped batter and place it in oil for deep frying. Once it reach golden color, transfer it to sugar syrup. Let it be in 5 mins and transfer it to a plate. Repeat the process until you empties the batter.

♬ Sangeetha♡Nambi ♬

Peanut Gravy

     Will ever grandmas recipe tastes bad ?!?! According to me no way. Yes, this recipe is my grandmas newly excavated recipe who can be called as "Traditional 5 star hotel chef". All her recipe will have heavenly taste which all time linger in our mouth. You wont believe am literally mouthwatering here just by thinking her recipes. Actually i tried for my breakfast but this will go very well with rice. Her comes my grandmas recipe which was tried by me.

ALL YOU NEED:

Fresh Peanut	2 cups
Chopped Onion	2 No.
Chopped Tomato	1 No.
Coriander Powder	1 spoon
Sambar Powder	1 1/2 spoon
Turmeric Powder	Pinch
Coriander Leaf	2 Twigs
Fennel Seeds	1 spoon
Curry Leaf	1 Twig
Mustard	1/2 spoon
Salt	To Taste
Oil	1 spoon

To Grind:

Coconut	3/4 cup
Garlic	4 Cloves
Ginger	1/2 inch
Cloves	4 Nos.
Cardamom	1 No.
Cinnamon	Pinch

METHOD:
     Take a pan, add shell off fresh peanut and pinch salt, allow it to boil by adding 1 glass of water. Meantime, grind the items listed under "To Grind". Once the peanut is cooked, put off the flame. DONOT strain the water. Now heat a spoon of oil in a pan, add mustard, fennel seeds, curry leaf, coriander leaf, chopped onion, saute onion for a while, Now add chopped tomato, saute it for 2 mins and it time to add turmeric powder, sambar powder and coriander powder, saute well until oil oozes out. Now pour the boiled peanut along with cooked water. Let it boil for a while. Now pour the grounded mixture, let it get cooked, until raw smell goes off. Once done garnish with coriander and serve hot with idly, rice or roti.

♬ Sangeetha♡Nambi ♬

Oats Idly

     Only me being a oats lover in my family, i don't feel like trying variations using oats. But still one day, i was totally blank on what to try for dinner. Suddenly this strikes my mind. Without asking my husband opinion, i started my preparation which is same as Rava Idly and every at home including my lil one enjoyed thoroughly.

ALL YOU NEED:

Instant Oats	1 cup
Wheat Rava	1/2 cup
Sour Curd	1 cup
Turmeric Powder	Pinch
Coriander Leaf	2 Twigs
Grated Ginger	1 spoon
Broken Cashews	1/4 cup
Green Chilly	1 No.
Baking Soda	Pinch
Urad Dhall	1 spoon
Mustard	1/2 spoon
Salt	To Taste
Oil	1 spoon

METHOD:
     Heat a pan, dry roast instant oats (i used Quaker Oats) for 3 mins and set it aside. In the same pan, dry roast wheat rava for 3 mins again. Let it sit for a while. Now powder the roasted oats in a blender and put it in the wide bowl and also mix the roasted wheat rava too. Now heat a spoon of oil in a pan. Once done, add mustard, urad dhall, chopped green chilly, chopped coriander leaf, grated ginger, turmeric powder and broken cashew too. Do fine sauting until it all mixed up and put off the flame. Let it cool down.

    Once done, mix it with oats and wheat rava mixture. Mix well by adding 1 cup of sour curd and required salt. Give hard stir. Let it sit for a a while. If the batter is too thick, add required water. Now add pinch of baking soda, just before you steam the idly. Now grease the idly pan with ghee or oil, pour the batter in the mould and steam it for 10 to 15 mins in simmer. Enjoy hot with Chutneys.

Note: You can also add grated carrot while tempering.

♬ Sangeetha♡Nambi ♬

Vegetable Podi Dosai

    I am a huge huge fan of all Dosai varieties. Being a dosai lover, mostly love to have decor dosai !?! Wondering what it is ?! Nothing complicated. Decor dosai means, egg dosai, podi dosai, onion dosai etc. In that way, past few month i got addicted with homemade idly podi, so thought of using it in dosai on top of some simple veggies like carrot, capsicum and onion. Now its for your view.

ALL YOU NEED:

Black Urad Dhall Batter	1 cup
Mixed Vegetables	1 cup
Idly Podi	1 spoon
Oil	1 spoon

METHOD:
     Heat dosai tawa by greasing a spoon of oil. Now pour a ladle of black urad dhall batter and spread evenly. Now add mixed veggies (i used carrot, onion and capsicum) evenly and add a spoon of idly podi too. Pour a spoon of oil around the walls of dosai. Toss it on both sides until it gets cooked. Serve hot with chutney.

Note: You can use normal dosa batter too.

♬ Sangeetha♡Nambi ♬