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 ♬

Ginger chutney

    All day in my cooking, i try to use both garlic and ginger as it is good for health and also am a big lover. Being a lover of ginger and garlic, my mom told me this recipe which we can name it as either chutney or thokku or pickle. Main,y we can stock it too. Only me being very addicted to ginger in my family, thought of preparing it in very less quantity. It really tasted very good and you wont believe, me emptied that small bowl in an hour only by licking it :P

ALL YOU NEED:

Ginger	Finger size
Tamarind Syrup	1/2 cup
Turmeric Powder	Pinch
Gingelly Oil	6 spoons
Urad Dhall	1 spoon
Curry Leaf	1 Twig
Red Chilly	2 spoon
Jaggery	1 spoon
Mustard	1/2 spoon
Hing	Pinch
Salt	To Taste

METHOD:
     Peel off ginger skin and grind it to a smooth paste. Heat gingelly oil, now add mustard, urad dhall, red chilly, curry leaf and hing. Saute for 30 secs. Now add grinded ginger, saute well without roasting it. Now pour the tamarind syrup and required salt. Stir well, until oil oozes out. Now add a spoon of jaggery. Let it be in meduim flame for 5 mins. Put off the flame. Its time for licking, Oops, Tasting :D

♬ 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 ♬

Idly Podi

    Idly podi or Idly Milaga podi is my all time favorite. I always love to taste a spoon of plain powder whenever podi box comes infront of my eyes. This being my husband's favorite sidedish for idly, most of the time this will be my savior during my lazy days. When i studied my 7th in Erode, i do remember, there was a store called "Kannan Departmental Store" where we'll get all Podi varieties. No one can beat that store podi's taste. Once i relocated from that place i couldn't find the perfect idly podi which matches that store taste. After long time, i thought why shouldn't i try making idly podi at home. So here comes my podi for your views.

ALL YOU NEED:

Urad Dhall	1 cup
Bengal Gram	1/2 cup
Sesame Seeds	2 spoons
Red chilly	10 Nos.
Curry Leaf	1 Twig
Garlic	5 cloves
Hing	Pinch
Salt	To Taste

METHOD:
     Take a pan, dry roast urad dhall, Bengal gram, sessame seeds and red chilly. Once it turns golden brown color, transfer it to a plate. Now add curry leaf and garlic cloves, roast it well. Let all cool for a while. Now transfer all the roasted items to a mixer, add pinch of hing and required salt. Grind it coarsely. Keep it stocked in air tight container. Enjoy it with Idly, NO NO with Dosai :)

♬ Sangeetha♡Nambi ♬

Soft Idly

    You all think, why am posting such simple recipe ! Eventhough its very simple, most of the people will not get the softness while preparing it. Fine,according to me, the most evergreen meaning for south indian recipe is one and only IDLY. You can find this dish in most of all south indian functions. I can very well bet you, this is the most easiest recipe if you have batter in hand. Idly can be prepared even by an amateur cooks. But if they know about the secret of "Softness" i can say even amateur cook can be treated as expert cook. Now lets see about the preparation method.

ALL YOU NEED:

Idly rice	2 cups
Urad Dhall	1/2 cup
Fenugreek	1/4 tsp
Water	As required
Salt	To Taste

METHOD:
    Soak idly rice and Urad dhall + Fenugreek in a separate bowl for 3 to 4 hours. Once done, take the urad dhall + Fenugreek, wash it with cold water and put the whole mixture in grinder and add some water in between so that grinder will not get tighten/struck while grinding. Allow it to grind until it become soft and fluffy. Now take out the urad dhall and place it in a large bowl and cover it with lid immediately.

    Now take the soaked rice bowl and wash it well and drain the water. Add the rice in the grinder (its not required to clean the grinder perfectly after grining the urad dhall). Add good amount of water and grind it until it reach the slight coarse consistency. Once done, replace the rice flour to the urad dhall batter and mix well by adding required salt. Take care, the mixed batter should fit only the 3/4th portion of the vessel. Because after fermentation it occupies the whole portion of the vessel.

    Once mixing it, let it sit for overnight or for 10 to 11 hours to get fermented. Proof of well fermentation are, you can see some small bubbles on top of the batter and the batter will be raised. Now to prepare idly, take idly pan, grease the moulds with oil. Take a laddle of batter and pour it in each mould of idly pan. Steam it for 15 mins in medium flame. Once after 15 mins, open the lid, leave it for 2 mins and take out using a spoon and serve hot with chutney or sambar.

Note: Mom will say, if we soak urad dhall in cold waer, the urad dhall batter yield will be more.

♬ Sangeetha♡Nambi ♬

Rava Idly II

     It's my long time wish to try a perfect I.e. exactly the hotel bought version. Even though I have tried plenty of times, i couldn't achieve it. Without leaving my hope, I was keep on googling it, finally grabbed recipe which is really a super dooper at the same time a simple version. So, thought to share that wonderful recipe for your views. Click HERE to checkout my Version I recipe.

ALL YOU NEED:

Rava/Sooji	1 cup
Eno Salt	1/4 tsp
Water	1/2 cup
Salt	To Taste
Curd	1/2 cup

To Temper

Grated Carrot	1/4 cup
Broken Cashew	1/4 cup
Whole Cashew	6 Nos.
Turmeric Powder	Pinch
Chopped Coriander	1/4 cup
Mustard	1 spoon
Ghee	3 spoons

METHOD:
    Take a wide pan, heat 2 spoons of ghee. Add mustard, once it splutters, add broken cashew, grated carrot, chopped coriander leaf, pinch of turmeric powder and saute it for 3 mins. Now add the rava, roast it for another 3 minutes. Allow it to cool and transfer it to the mixing bowl. Now add 1/2 cup of curd and required salt mix it well. Add required amount of water until it reaches idli batter consistency. Let it sit for a while. If it becomes very thick adjust with water. Just a minute before you prepare idli, add eno salt and give a hard stir. Now grease the idli pan with ghee and keep the whole cashew in each portion of idli. Now pour the atter and steam it for 15 minutes. Once done, serve with some delicious chutney.

Note: You can also add urad dhall and Bengal gram along with grated carrot.

♬ Sangeetha♡Nambi ♬

Potato Masaal III

     Who will say NO to Potato dishes. Noone will tell in my family. U know, even i like to have plain boiled Potato all time :P Whenever if we forced to go Veg hotel for dinner, my all time blind option will be Masala Dosai! then i'll move on to some Tandoori options. Even my kid is accomponying me nowadays by ordering the same Dosa :P From this you can understand, my evergreen love towards this recipe. Dont know why i left such a huge gap since i last prepared. So, finally prepared this on one sunday breakfast and same my Masala Dosai. Lil one being a picky eater, u know how she was having... OMG! Me and my H was in big surprise... He he he... Here comes our favorite most favorite recipe.... U can check Version 1 and 2, HERE and HERE :)

ALL YOU NEED:

Boiled Potato	4 Nos.
Boiled Peas	1 cup
Sliced Onion	2 Nos.
Green Chilly	4 Nos.
Chopped Garlic	1 Bulb/td>
Chopped Ginger	1 inch
Corainder Leaf	2 Twigs
Turmeric Powder	Pinch
Curry Leaf	1 Twig
Mustard	1 spoon
Salt	To Taste
Oil	2 spoons

METHOD:
     Heat a non-stick pan with 2 spoons of oil. Add Mustard, once it splutters. Add chopped onion, chopped green chillies, chopped garlic, chopped ginger, curry leaf, corainder leaf and pinch of salt, do a sauting until onion becomes thin. Now add on the boiled and mashed potato, boiled green peas, turmeric powder and now pour 1/2 cup of water and adjust with salt. Allow it to boil for a while until raw smell goes of and it becomes thick. Now garnish with chopped corainder leaf.

❝❡angeetha ηambi❞

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 ♬

Carrot Dosai

     You know who owns the Fuzzy eater title ever ??!! Its my lil one. Daily i need to struggle with her to make her eat but it will end up in diaster always. eventhough, daily am excavating a different recipe but still it will be her favy for one days. Again i need to go for excavation process :(( When she was a baby, i can manage somewhat but now as she is a school goers, really "Make her eat" process is becoming tedious :( So, as usual i thought of something to prepare differently with very basic ingredients and at the same time it should be likey to my kid. Finally, Shaaaabbbbaaaaaa.... She liked it !!! Yipppppeeeeeee !!!! :)

ALL YOU NEED:

Dosa Batter	1 cup
Chopped Carrot	1 No.
Honey	1 spoon
Oil/Ghee	1 spoon

METHOD:
     Heat the dosa pan by greasing it with a spoon of oil/ghee. Once the pan gets heated, pour 1 cup of Dosa batter over the pan. Then add the chopped carrot. Add a spoon of oil/ghee around the border and a spoon of honey on top of the carrot. 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. Our lil one will enjoy like anything.

♬ Sangeetha♡Nambi ♬

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 ♬

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 ♬

Dear's B'day special - Ragi Adai/Roti

                                                 HAPPY BIRTHDAY TO YOU,
                        HAPPY BIRTHDAY TO MY DEAR,
                        HAPPY BIRTHDAY TO YOU.......

    Wondering !!! :) Today is my Hubby's birthday so this recipe is dedicated to him. Please continue reading to know the dedication reason :)   This is my all time favy dish. If it is mine most favy one, obviously it will be my Hubby's hatred one :P So just for a change, posting his SPECIAL HATRED dish on his special occassion - BIRTHDAY. (Dont scold me gals) Fine, Jokes apart, he knows about me well. So he'll not care these kidding words. Anyway, My whole hearty wishes to you pa......... :)

    You know, how much this is my favy dish, You wont believe, i'll gobble it anytime i.e. when and whatever the time is. Even @ midnight 12, will have it :P Eventhough its my most favy dish, in this 3 years of my marriage life, never tried out even once. One day, i dont have any batter for my dinner. I surfed my fridge and found Ragi flour. I was tempted by Adai suddenly. I know my hubby will not like this for Dinner. Who cares that :P (Paavam he is...) Somehow recollected my mom's preparation method and finally my favy dish in my plate. Whoo !!! Do you think, will i wait to have this ?? No way.... Enjoy my most favy NO NO my hubby's (Dedication) HATRED dish for your views......





ALL YOU NEED:

Ragi flour	2 cups
Chopped Onion	2 Nos.
Chopped Green Chilly	4 No.
Chopped Corainder Leaf	4 Twigs
Chopped Curry Leaf	3 Twigs
Water	Required
Salt	To Taste
Oil	To Prepare

METHOD:
    Take a wide bowl, add 2 cups of ragi flour and add all the item mentioned in "All You Need" except oil. Mix it well by adding little amount of water. Meantime, heat a tawa with a spoon of oil. Divide the mixture into medium balls. Wet your fingers in water and gently flatten the dough and spread it across the pan. Pour oil over the sides of adai and Turn over the adai until it gets cooked well.

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

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

♬ Sangeetha♡Nambi ♬

Poha Paniyaram

     When i surfing some cookery site (Sorry, forgot the site name), i came across this recipe which is partially new i.e. adding POHA to the panaiyaram batter. This is our "Family Snacker/Tiffen" etc. etc. :) Yes, In my SALEM (Native's mokka story starts again... Excuse me :P) mainly in my relative's house, they use to prepare this recipe atleast once in two weeks including my mom. At one point of time, i got bored with this recipe. One BAD DAY (that once in a two week day), my mom prepared this and she served me. Just to empty(Get rid off) my plate ASAP, i was gobbling it like anything but my mom misunderstood as, since am liking it, am eating it very fastly :( Poor Girl I am :( and from that day onwards "Once in TWO WEEKS" became "ONCE IN A WEEK" :(((((((( Then i realized, what a big MISTAKE i did ;) Real FUN TIME is it ??? He he he... Jokes apart. Here comes my newly excavated one for ur view....





ALL YOU NEED:

Raw Rice	3 cups
Poha	1 cup
Chopped Onion	3 Nos.
Chopped Green chilly	3 Nos.
Chopped Curry Leaf	3 Twigs
Chopped Ginger	1 inch
Urad Dhall	3 spoons
Bengal Gram	2 spoons
Cumin Seeds	2 spoons
Mustard	1 spoon
Oil	2 spoons
Salt	To Taste

METHOD:
     Soak raw rice for 4 hours and Poha for 10 mins in water. Drain both the items. Grind nicely by adding required salt. Dont add much water as poha will have sufficient water to grind. Leave it for fermentation.



    Now lets see the garnishing process. Keep a pan, heat 2 spoons of oil. Let mustard gets splutters. Add Urad and Bengal Gram, alet it turn golden brown. Add cumin seeds, chopped onion, curry leaf, chopped ginger, chopped chilly and pinch of salt. Saute it until raw smell goes off. Put off the flame and let it sit for cooling.

    Once the fermentation is done. Mix the garnished item along with the batter. Give a hard stir and adjust with salt. Heat Paniyaram pan, pour spoon of oil, once the pan gets heated, pour the mixture and turn over it every 3 minutes until it gets cooked. Serve hot with coconut chutney. Yummyyy........

♬ Sangeetha♡Nambi ♬

Onion Podi Dosai

     Whenever i feel "NOT TO HAVE PLAIN" dosa, will prepare dosa with some variance like Podi Dosa, Onion Dosa, Veggie dosa etc. etc.. Yesterday was that "NOT TO HAVE PLAIN" day. Few days back, we bought some store bought "Garlic Dhall Powder", none of us liked that powder so it was untouched for past couple of weeks. I dont like to waste that too. So, thought of using that powder for garnishing the onion dosai. Me as a Onion lover, while tossing the dosa the smell of both Onion and Garlic was very pleasing which tempted me to taste the dosa immediately. You wont believe me, i can feel smell even now.

ALL YOU NEED:

Dosa Batter	1 cup
Chopped Onion	1 Nos.
Garlic Dhall powder	1 spoon
Oil/Ghee	2 spoons

METHOD:
     Heat the dosa pan by spreading a spoon of oil over it. Then pour 1 cup of Dosa batter over the pan. Then add chopped onion evenly across the poured batter. Add a spoon of Garlic-dhall powder over the spreaded onion. Add a spoon of oil/ghee around the border and on the added onions. 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.

TIP: While pouring the batter, let it be bit thick like Oothappam so that onion will get stick to it.

♬ Sangeetha♡Nambi ♬

Onion Ghee Dosai

     I always fell in love with Onion in whatever form it is. Its a big romantic story :) Fine, when it comes to Onion Dosa, Yipee! i go grazy with it forever. One day, i was in extreme mood (!) to prepare dosa for my dinner. Thougt, why need to go for Plain Dosa, took 2/3 onions, started preparing Onion Dosa. After preparing 2 dosas, thought why need to prepare "Plain Onion dosa" again, surfed my fridge for ghee. Yes, finally i got. Why need to be Miser in using Ghee, added 3 spoons of ghee. Whoo! what a taste with crispy ghee smelled onions! Again a memory in my romantic story with Onion.. He he he... Here you go the method to prepare a single Onion Ghee Dosa....

ALL YOU NEED:

Dosa Batter	1 cup
Chopped Onion	1 Nos.
Ghee	2 spoons
Oil	1 spoon

METHOD:
     Heat the dosa pan by spreading a spoon of oil over it. Then pour 1 cup of Dosa batter over the pan. Then add chopped onion evenly across the poured batter. Add 2 spoons of ghee around the border and on the added onions. Allow it to sit for 2 mins. Then turn the dosa with spatula. Allow it cook for 3 mins. Replace it in a plate and serve hot with perfect sidedish. TIP: While pouring the batter, let it be bit thick like Oothappam so that onion will get stick to it.

♬ Sangeetha♡Nambi ♬

Aval/Poha Uppma

     Recently i started making this recipe by recollecting my childhood memories(!). Yes, during my childhood days, my neighbour use to prepare this dish as their evening snack. It will be very tasty. Recently, when i went to super market, poha got flashed in my sight. So suddenly thought of preparing this recipe, without having any idea about the preparation method :) So here is my "Novice" recipe.

ALL YOU NEED:
Aval/Puha - 2 cups
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No
Urad Dhall - 2 spoons
Bengal Gram - 1 spoon
Mustard - 1 spoon
Curry Leaf - 2 twigs
Corainder Leaf - 1 twig
Green chilly - 2 or 3 Nos.
Turmeric Powder - Pinch
Water - 1/2 glass
Salt - To Taste
Oil - To Garnish

Soaked Puha

Sauted mixture

METHOD:
     Take a wide bowl, add Puha and sprinkle 1/2 tumbler of water along with turmeric powder. Allow it to mix properly with water without disturbing its shape. Make it sit until it absorbs the added water. Make sure NOT to add much amount of water to it. Meantime, keep a pan. Heat a spoon of oil. Allow mustard to get splutter. Add urad dhall, bengal gram, once it turns golden brown, add chopped onion, chopped tomato, slited green chillies, curry leaf, coriander leaf. Saute added items along with salt. Once it mixed well. Add the soaked puha, do a soft mix with the sauted mixture. Make sure not to mash it completely, you should not change it shape at any cost. Add required salt and mix until the raw smell goes off.

Sending this for the event guest hosted by Roshini and chairperson Priya :)

Note:Can also add grated coconut before you switch of the flame.

♥ Sangeetha♡Nambi ♥

Ven Pongal

     I am always addicted to the taste of Ven Pongal especially if it is from Hotel Saravana Bhavan. Who will say NO. Definetely I am not. One day planned to prepare it in my own method and planned to serve it suprisingly with Methu Vada to my hubby, who is a big fan of Pongal with Medu Vada. OMG ! Ven Pongal's outcome was really tempted me and had large bowl of Pongal. To be frank, that was the first time, i througly enjoyed MY Pongal preparation. Here comes my preparation for your view.

ALL YOU NEED:
Raw Rice - 1 cup
Moong Dhall - 1/4 cup
Hing - Pinch
Salt - To taste

To Garnish:
Ghee - 3 to 4 spoons
Oil - 1 spoon
Broken Cashew - 10 Nos.
Grated Ginger - 1 1/2 spoon
Broken peppers - 2 spoons
Coarsely powdered cumin seeds - 1 spoon
Curry Leaf - 2 Twigs

METHOD:
     Keep a kadai, heat a spoon of oil, 2 spoon of ghee. Add broken cashew, grated ginger, broken pepper, cumin powder and curry leaf. Saute it for 5 mins. Make sure, not to saute ginger much, which will give bitter taste. Keep aside the garnished items.
    Soak raw rice and Moong dhall, an hour before the preparation. Take a pressure pan, Add the sokaed rice + moong dhall. Pour required amount of water. My ratio is 1 (Rice+Dhall) : 2 1/4 (Water). Then add hing and required salt. Give a hard stir. Allow it to pressure cook for 10 minutes in simmer after a whistle. Before you serving, add the garnished items along with 2 spoons of ghee. Mix well with the pressure cooked items. Serve hot.

♥ Sangeetha♡Nambi ♥

Rava Idly I

     When i got bored of routine Idlies, i'll go for Rava Idly which can be prepared instantly. I should say this as our family favy food. Yes, from my grand ma to my kid, every one loves it thoroughly. Also the intake will be hugeeeee(!) amount. As am a MOST idly hater, will have only 3 Nos of routin idlies, but when it comes to Rava Idly, my intake will get doubled. Yes, i love it atmost. Here comes my favorite, NO NO our family favy recipe.

ALL YOU NEED:
Rava - 2 cup
Idly batter - 1/2 cup
Salt - Required
Sour Curd - 1 cup
Water - Required

To Garnish:
Oil - To Garnish
Mustard - 1/2 spoon
Chopped Curry Leaf - 1 Twig
Chopped Coriander Leaf - 2 Twigs
Urad Dhall - 1 spoon
Bengal Gram - 1 spoon
Cashew - 4 to 5 Nos.

METHOD:
     Garnish all items under "To Garnish" in a spoon of oil and allow it to cool. Take a wide vessel. Add rava, idly batter, salt in required amount of water. Do hard mix without forming any lumps. Then add sour curd to the mixture, leave it for 30 minutes, until the rava gets soaked in water - curd mixture. While you start the steaming process add the garnished items to the Rava idly batter and steam it for 15 minutes. Now, instant rava idly is ready and serve with spicy chutney.

Note:Sorry, missed the steamed idly pic. Will try to post it shortly :(

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

♥ Sangeetha♡Nambi ♥

Moong Dhall Sambar

     If you need my frank opinion about this recipe, I LOVE its smell but dont feel like preparing it. Not because of its taste, its b'cos it belongs to "Sambar Family" and at the same time I should call this recipe as "Aabathpanthavan". Much Contradictory is it??!! Yes, whenever none of the sidedish strikes my mind for breakfast or dinner, will prepare this blindly. Moreover, this will not consume much time. We can prepare this in Max of 20 mins. Here comes my Aabathpanthavan recipe for your views...

ALL YOU NEED
Moong Dhall - Handfull
Chopped Onion - 2 Nos.
Chopped Tomato -1 No
Sambar Powder - 1 spoon
Turmeric Powder - Pinch
Grated Coconut - 1/4 cup
Salt - To Taste

To Garnish:
Oil - To Garnish
Mustard - 1/2 spoon
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Cloves - 4 to 5 Nos.
Cinnamon - 1/2 inch
Fennel Seeds - 1 spoon

METHOD:
     Pressure cook Moong Dhall and keep aside. Keep a pressure pan, heat a spoon of oil, allow mustard to splutters. Add chopped onion, saute it for 2 mins, then add cinnamon, cloves, curry leaf, coriander leaf and add turmeric powder, sambar powder and chopped tomato, fry it for 5 mins until oil oozes out. Then
pour the pressure cooked Moong Dhall, do hard stir with the sauted mixture. As a final touch, add grated coconut and fennel seeds and pressure it until 2 whistles.

Note:You can also pressure cook in a single stretch by adding all items under "All you need" except Grated Coconut and garnishing can be done later. This will cut-down the cooking time much. But taste will be less.

♥ Sangeetha♡Nambi ♥

Wheat Oats Dosai

     I used to buy "Quaker Oats" for my kid to make Porridge for her evening snack. But she is not interested to taste it. As she doesnt like, i had some left out Oats. I got NO idea on how to use the left out ones. One day, i was running out of Dosa batter for our dinner. Suddenly my 6th sense felt of left out Oats, by not considering the taste blindly added 2 cups of Oats and 1 cup of wheat flour to the batter. I was totally in dread and waiting for the outcome. OMG !!! I was like flying, Yes, Wheat Oats Dosai was scrumptious :) Thank god, who solved my problem and saved me from my Hubby :P Here comes my "Savior" dish ! He he... Oops! Another Problem :( What should i name this dish ?? Somehow, name it as mentioned above. Really struggled gals :)

INGREDIENTS
Idly Dosa Batter - 2 cups
Wheat Flour - 2 cups
Oats - 1 cup
Salt - Required
Water - Required amount

METHOD:
     Take a wide bowl, add wheat flour and oats together along with salt. Mix it well. Pour required amount of water and make sure, it should not form any lumps. Then add Idly Dosa Batter to it. Mix it well. If required, add salt in between. Now the batter is ready and prepare it as Dosai in Dosa Pan. I enjoyed this recipe with Instant Chutney. You can also add chopped onion, green chilly to the batter, which really add more taste.

Sending this for the event guest hosted by Roshini and chairperson Priya :)

♬ Sangeetha♡Nambi ♬