Ragi Semiya Upma

     Its an another add on to my new addiction Millets. Yes, today its going to be our longtime traditional ragi/foxtail millets semiya upma. I should say this is my chilldhood favorite dish which i can gobble anytime both either in sweet or savory form. Today’s post is going to be my first attempt on savory Upma.

ALL YOU NEED:

Ragi Semiya	2 cups
Chopped Onion	1 No.
Chopped Tomato	1/2 No.
Coriander Leaf	To Garnish
Grated Coconut	1/4 cup
Green Chilly	3 Nos.
Curry Leaf	5 Nos.
Bengal Gram	1 spoon
Cumin Seeds	1/4 spoon
Urad Dhall	1 spoon
Salt	To Taste

METHOD:
     Take 2 cups of ragi semiya in a wide bowl. Sprinkle 1/2 cup of water and mix well. Cover it and let it sit for 5 minutes. When time is up, take a wide idly plate, cover the upper portion of the plate by wet cloth. Transfer the ragi semiya on to it. Place the plate into the idly pan and steam it for 10 to 15 minutes.

     Meantime, heat a spoon of oil in a pan, add mustard. When it splutters, add a spoon of both urad dhall and channa dhall. When it turns golden brown, add chopped onion, slited green chilli, curry leaf, saute it by adding pinch of salt. Add chopped tomato, saute it for 5 mins. Now add the steamed semiya, mix well with the mixture. Adjust with salt. As a final touch, add grated coconut and chopped coriander leaf.

Note: You can also add veggies as per your choice. I added only carrots.

- Sangeetha Nambi

Matar Paneer

     Long long ago so long ago, i was a big No person when it comes to paneer. But now, am ready to have paneer in any gravy form. Yes, am just craving for paneer. Hence one fine day,thought of preparing Matar Paneer which was in my bookmarked list for ages. Now it comes for your reviews.

ALL YOU NEED:

Peas	1 cup
Paneer Cubes	2 cups
Diced Onion	1 No.
Diced Tomato	1 No.
Green Chilly	2 Nos.
Kashmiri Chilly Powder	2 spoons
Coriander Powder	1 spoon
Garam Powder	1/2 spoon
Cumin Powder	1/4 spoon
Kasturi Methi	2 spoons
Elachi	2 Nos.
Cashews	6 Nos.
Butter	6 spoons
Sugar	1 spoon
Salt	To Taste
Oil	Shallow Fry

METHOD:
     Heat a small cube of butter in a pan, add 2 diced onions, diced 1 1/2 tomatoes, 2 green chillies, 6 cashews. Saute well by adding pinch of salt. Once done let it cool down and grind it to a fine paste.

     Heat another spoon of butter in the same, add a spoon of cumin seeds, pour the grinded mixture, add pinch of turmeric powder, 2 spoons of kashmiri chilly powder, 1 spoon of coriander powder, 1/2 spoon of garam masala powder, 1/2 spoon of cumin powder, 2 spoon of kasturi methi, 1 spoon of sugar or tomato ketchup and a cup of green peas. Mix well. Add some water, let it cook for a while. Once raw smell goes off add paneer cubes and adjust salt. Close the lid and let it cook until oil oozes out. Switch off flame and garnish with chopped corinader leaf.

Note: You can also replace sugar with Tomato Ketchup.

♬ Sangeetha♡Nambi ♬

Vegetable Cutlet

     Am a very big fan of vegetable cutlet. But its been ages since i made this tremendous lip smacking starters. Recently when i was surfing a food page in facebook, came across a perfectly prepared vegetable cutlet which made me to try for a chilly cold evening. Somehow excavated the recipe from my memory and now here comes for your views. Check my deep fried version HERE.

ALL YOU NEED:

Potato	2 Nos.
Peas	1/4 cup
Carrot	1 No.
Beans	6 Nos.
Red Chilly Powder	1/2 spoon
Turmeric Powder	Pinch
Coriander Powder	1/2 spoon
Coriander Leaf	1/4 cup
Chopped Ginger	1 spoon
Chopped Garlic	1 spoon
Garam Masala	1/4 spoon
Cumin Powder	1/4 spoon
Fennel Seeds	1 spoon
Green Chilly	2 Nos.
Breadcrumbs	To coat
Maida	2 spoons
Water	To mix flour
Salt	To Taste
Oil	Shallow Fry

METHOD:
     Chopped all the vegetables except peas and steam it cooker with pinch of salt. Mash all the veggies using a masher. Let it cool down. Heat a spoon of oil. Add fennel seeds, chopped ginger, chopped garlic, sauté it for a while. Now add mashed veggies and all the above powders. Saute nicely until raw smell of powder goes off. Adjust the salt. Make sure the mixture is not watery. (It its watery or sticky, add maida or breadcrumbs until its thickens) Add freshly chopped coriander leaf, stir well. Let the mixture cool down.
     Meantime, in a wide bowl add 2 spoons of maida, add water and pinch of salt, mix it without any lumps. It shouldn’t be either very thick or thin. Once the mixture gets cool, divide it as medium sized roundels.

- Sangeetha Nambi

Quinoa Sagomillet Idly

     As i told you all in my previous post here, my craziness towards are growing day by day. Yes, today's recipe is also comes under millets category in which i have added Sago millet and Quinoa. Members in my family from big to small including myself doesn't like the smell of Quinoa unfortunately as i have bought a big bag of Quinoa, i need to finish of as soon as possible. So started using Quinoa in all the applicable dishes like Idly, Dosa, variety rice etc. Today's recipe is going to be Quinoa rich millet idly ! Check it out below.

ALL YOU NEED:

Quinoa	2 cups
Sago Millet	1 cup
Idly rice	1 cup
Poha/Puffed Rice	1/2 cup
Urad dhall	1/2 cup
Fenugreek	1 tbsp
Salt	To taste

METHOD:
     Soak Quinoa, Sago millet, Puffed rice or Flat Poha and Idly rice in water and in another bowl soak urad dhall and fenugreek. Let it rest for overnight. In a grinder, grind urad dhall and fenugreek to a fine paste by adding minimal water. (Urad dhall which am having gives more yield so used only only 1/2 cup, you can add urad dhall based on your quality or yield) Transfer the batter to a bowl. Now add soaked Quinoa, Sago millet, Idly rice and Puffed rice/Poha. (Used Puffed rice/Poha to get the fluffiness), grind it coarsely by adding required salt and minimal water until it reach between coarsely and soft consistency. Transfer it to the Urad dhall batter. Mix well until both batter mix equally. Let it rest for 7 to 8 hours for fermentation.

     After fermentation process. Take idly pan, grease the plates with oil. Pour the batter in the plates. Add some water into the idly pan and arrange the plates. Close lid. Steam the it for 15 to 20 minutes. After 20 minutes, Serve hot with some chutney.

♬ Sangeetha♡Nambi ♬

Paan Ladoo

     Paan leaf or betel leaf is considered as the nature’s best gift for digestion and as mouth freshener. This is served mandatorily after every feast ! So being a big of sweet paan, whenever i see paan stall will immediately buy without any second thought. So being crazy paan girl, this is the current trending dessert which am came/coming across from in all my fellow bloggers blog and even in the all the FB food groups. Now, it comes for your views as well.

ALL YOU NEED:

Betel Leaf	7 Nos.
Dessicated Coconut	1 cup
Condensed Milk	1/2 cup
Gulkand	To fill
Salt	Pinch
Ghee	1 spoon

METHOD:
     Clean and wash betel leaf and drain the water completely. Grind betel leaf along with required condensed milk (as per your sweet bud) in mixie. Heat a spoon of spoon of ghee in a pan. In a very medium flame, pour the grinded mixture, pinch of salt (just to enhance the sweet), add 1/2 cup of desiccated coconut, add more until the mixture becomes thick stir for 2 to 3 minutes. Make sure to retain the green color. Let it cool. Grease your hand with ghee, take some betel leaf mixture (as we take for poori) flatten it and make a hole inbetween and add 1/4 sp of gulkand as filling and close it. Make it as roundels. Roll it in desiccated coconut. Keep repeating the process to make ladoo. Once done, refrigerate atleast for 2 hours.

♬ Sangeetha♡Nambi ♬

Palak Paneer

     From the day one when i got introduced to this dish, i was bit skeptical to accept the green palak and white paneer combo. Due to which i never forced me to taste or try this dish even in hotels. But finally during our friend’s potluck time, it was one and only sidedish for chapathi. Being a crazy chapathi lover, i couldn’t leave without having chapathi so planned to try palak paneer. Immediately looted the recipe from my friend and tried on next day and the result had a heavenly taste and felt i have missed tasting this these days. I should definitely convey my thanks to her :)

ALL YOU NEED:

Spinach	2 bunches
Red chilly powder	To taste
Garam masala powder	1/2 spoon
Coriander powder	1 spoon
Kasturi methi	2 spoons
Paneer cubes	10 nos.
Cinnamon	1/2 inch
Big Onion	1 No.
Tomato	1 No.
Ginger	1 inch
Garlic	4 Nos.
Cloves	4 Nos.
Elachi	1 No.
Sugar	1 tbsp
Salt	To Taste
Oil	2 spoons

PREREQUISITES:
     Before going to cooking process, we need to keep the below things handy and separately.
        1. Grind ginger, garlic and elachi into a fine paste.
        2. Grind tomato as puree.
        3. Keep a pan, add cleaned spinach, salt and sugar (to retain color), do a quick sauting (really quick else you will lose the spinach green color) and grind into puree.

METHOD:
     Heat 2 spoons of oil in a pan. Once heated, add all spices, chopped onion, saute it with a pinch of salt. Add ginger, garlic and elachi paste, saute until raw smell goes off. Now its time to add tomato puree, add garam masala powder, coriander powder red chilly powder as per your taste and kasturi methi leaf, saute well until oil oozes out. Add paneer cubes give a saute with the mixture. Now its really a main part of this dish i.e. time to pour spinach puree. Adjust salt. Once you poured the puree, stir quickly and let it be in flame for 5 mins. Make sure you retain the color by cooking it in less flame for less time. Once done, add cream if required. Serve hot with roti or vegetable pulav.

♬ Sangeetha♡Nambi ♬

Capsicum Chutney

One day was thinking about Dinner plan. After big war between me and my brain, finally decided to prepare Dosai (i can very well read your mind voice, big war just to finalize Dosai !! 😔) as-usual got bored of regular gravies and chutnies. So again another as-usual, started googling to find some innovative and a different chutney. Googled! Googled!! and Googled!!! Tied 😑 Do you think will i leave it ??!! Never, Googling started again !! Tadaaaaaa, 😃 there flashed this Capsicum chutney. Immediately, checked the capsicum availability in my fridge. Varehvah ! there saw a poor yellow capsicum sitting. Grabbed it and within 15 minutes of time, the chutney was ready !

ALL YOU NEED:

Yellow Capsicum	1 No.
Big Onion	1/2 Nos.
Channa Dal	1/2 spoon
Urad Dhall	1/2 spoon
Red Chilly	4 Nos.
Grated coconut	1/4 cup
Roasted Peanut	4 spoons
Tamarind	1 inch
Salt	To Taste
Oil	1 tbsp

To Temper

Urad dal	1/2 spoon
Curry Leaf	5 Nos.
Mustard	1/2 spoon
Oil	1/2 spoon

METHOD:
     Dice the capsicum by taking out all the seeds. (i prefer using red capsicum, as it will give rich reddish color to your chutney) Dice the onoin as well. Heat a spoon of oil in pan, add channa dal, urad dal, when it turns golden brown, add red chilly, diced capsicum, diced onion, saute it for 4 mins by adding pinch of salt. Now add grated coconut, roasted peanut (as i was running out of coconut, i added peanuts, you can also omit) and tamarind. Give a saute. Switch off the flame. Let it cool down.

     Once done, grind it smoothly by adjusting salt and transfer it to a serving bowl. Now lets start the tempering process. Keep a pan, add a spoon of oil, add mustard, when it splutters, add urad dal and curry leaf. Put off the stove and add the tempered ingredients into the chutney and give a quick stir. Enjoy with crispy dosa or hot steamed idly.

♬ Sangeetha♡Nambi ♬

Keerai Masiyal

     When it comes to Keerai or Greens, the most important words which will come to our mind are "Healthy" and "Fresh". As it has high nutritional benefits/values, this will be a default items during my weekend grocery shopping. As am doing it every week, me got bored with the usual recipes. So, one day surfed my cobloggers space to find out a new recipe which was a great hit among my DH and DD. Now ever its for your views.

ALL YOU NEED:

Chopped Spinach	1 bunch
Tamarind Syrup	1/2 cup
Boiled Toor Dhall	1/2 cup
Mashed Garlic	3 Nos.
Small Onion	5 Nos.
Cumin Seeds	1/2 spoon
Mustard	1/2 spoon
Hing	Pinch
Oil	2 spoons

To Pressure Cook:

Chopped Onion	1 No.
Chopped Tomato	1 No.
Coriander Powder	1 spoon
Turmeric Powder	Pinch
Chilly Powder	1/2 spoon
Green Chilly	2 Nos.
Garlic	7 Nos.
Salt	1 spoon

METHOD:
     Pressure cook all items under "To Pressure cook" for 3 whistles. Let it sit for a while. Heat a spoon of oil in a pan, add cleaned and fine chopped spinach. Saute for 3 mins, once done pour the pressure cooked items, mix well with the spinach. Once the spinach cooked completely. Pour the cooked toor dhall. Add 1/2 cup of water and 1/2 cup of tamarind syrup. Adjust with salt. Let it boil until raw smell goes off. All done, serve hot with steamed rice.

♬ Sangeetha♡Nambi ♬

Dahi Dhokla Chaat

     Nowadays am a big fan of Dhokla recipe. Me started preparing atleast weekly once for our evening snack. Since its become my frequent preparation, last week was bit bored on having with usual mint and tamarind chutney. So just thought, why i shouldn't try my all favorite Dahi chaat ??!! Yay ! so tried it finally and posted here for your views. You can also check my other Dahi Chaat versions HERE.

ALL YOU NEED:

Dhokla	6 Pieces
Red chilly powder	Pinch
Tamarind Chutney	2 spoons
Coriander Leaf	1 1/2 spoon
Chopped Onion	2 spoons
Grated Carrot	1 1/2 spoon
Chaat Masala	Pinch
Curd	3/4 cup
Sugar	1 spoon

METHOD:
     Take a wide bowl, arrange Dhokla cubes. Once done, add chopped onion, chopped tomato and pour the curd which is mixed with the sugar. Again pour the tamarind chutney on top of it. Once done, add grated carrot and chopped coriander leaf. On top of it add chilly powder and chaat masala. Make sure, you pour the curd just few minuted before you start serving. If you add long time before your serving time, all the added dahi and tamarind chutney gets absorbed by dhokla.

♬ Sangeetha♡Nambi ♬

Carrot Raitha

     Whenever i see this recipe in my cobloggers space, directly it will take me to my childhood days. Yes, during my schooling and college time, my mom use to prepare this time on all weekends, just as a free time muncher. Am a big big lover of this recipe especially to the added fried urad dhall. Yum ! literally mouthwatering here :P In this 6 years of my marriage life never tried this recipe at home. Suddenly this came to my mind last week and here comes for your views.

ALL YOU NEED:

Grated Carrot	1 cup
Thick Curd	3/4 cup
Salt	To Taste

To Temper:

Green Chilly	1 No.
Urad Dhall	1 spoon
Mustard`	1/4 spoon
Oil	1 spoon

METHOD:
     Take a wide bowl, add grated carrot, thick curd and required salt. Stir well. If it is very thick add required water. I like to have it in thick consistency so, i didn't add water. Once done, heat a spoon of oil in a pan, add mustard, once it starts cracks, add urad dhall, when it turns golden brown, add chopped green chilly. If you like, can also add chopped coriander leaf in the oil. Let it get cool. Now, mix the tempered items with the curd. Give a stir. All Done !

♬ Sangeetha♡Nambi ♬

Pasta Briyani

     As i stated in my previous post. I can proudly say, am a "P A S T A" lover now :P From this post you can understand my recent craze towards Pasta. Yes, last week me tried an unbelievable dish using Pasta. Any guess ???!!! Yeah, its "B R I Y A N I" time using Pasta. OMG ! it was a super dooper hit for our dinner. Can't wait to share it with you all ! So, Here you go.....

ALL YOU NEED:

Pasta	1 cup
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Ginger Garlic Paste	1 spoon
Turmeric Powder	Pinch
Coriander Leaf	1/2 cup
Mixed Veggies	1 cup
Green Chilly	2 Nos.
Cardomon	2 Nos.
Cinnamon	1/2 inch
Bay Leaf	1 No.
Mint Leaf	1/2 cup
Mustard	1 spoon
Cloves`	4 Nos.
Ghee	4 tsps
Salt	To Taste

METHOD:
     Cook pasta (i used kids pasta) in hot water along with a spoon of olive oil and salt. Drain the excess water and set aside. Heat 4 tsps of ghee, add mustard, now add cardamom, cinnamon, cloves and bay leaf. Its time add green chilly and chopped onion, saute it by adding pinch of salt and tumeric powder. Once it becomes translucent, add ginger garlic paste, after 5 mins sauting, add coriander leaf, mint leaf, veggies and chopped tomato. Saute well until oil oozes out. Once the raw smell goes off and veggies are cooked, add cooked pasta, do a quick mix in medium flame. All done. Serve hot with raitha.

♬ Sangeetha♡Nambi ♬

Pasta in White Sauce

     Recently me become a crazy fan of paneer ad pasta dishes. So, started trying/googling new versions in it. In that way, its my long time thinking to try white sauce at home. During my early cooking days, thought "White Sauce" can be made only in star hotels. But now i can see many bloggers started using white sauce in their dishes, It forced me to try this at home finally.

ALL YOU NEED:

Pasta	1 cup
Italian Seasoning	1/2 tsp
Pepper Powder	1/2 tsp
Grated Cheese	1 tbsp
Veggies	1 cup
Butter	1 tbsp
Maida	2 tblsp
Milk	1 1/2 cup
Salt	To Taste

METHOD:
     Cook pasta (i used kids pasta) in hot water along with a spoon of olive oil and salt. Drain the excess water and set aside. Heat a spoon of butter in a pan, add the veggies (used capsicum, beans and carrot), saute it by adding salt and pepper powder. Since i added beans, i kept in flame until it gets cooked. If you are using only capsicum and carrot, just sauting is enough. Once cooked, transfer it to a plate, Now in the same, melt another spoon of butter, now add maida, saute well until it reaches sand consistency. Now add milk slowly, keep stirring and make sure there should not be any lumps. When it reaches thick consistency, add pepper powder, italian seasoning and salt. Now its time to add sauted veggies and cheese. Stir well. Adjust with salt. All done.

♬ Sangeetha♡Nambi ♬

Easy Kadai Vegetable

     It was a dinner night, was struggling and banging my head to prepare a very SIMPLE but tasty sidedish for roti. Literally surfed net for more than 30 mins. I couldn't find any which suits my tag word "SIMPLE and TASTY". Suddenly an idea flashed and concluded on this tasty crunchy Kadai Vegetable. Luckily had all veggies in stock and even the masalas. To be frank, it was a super dooper hit for roti. Here comes my SIMPLE & TASTY dish for your views.

ALL YOU NEED:

Mixed Veggies	2 cups
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Garam Masala Powder	1/2 spoon
Ginger Garlic Paste	1/2 spoon
Coriander Powder	1 spoon
Coriander Leaf	To garnish
Chilly Powder	3/4 spoon
Cumin Powder	1/2 spoon
Cumin Seeds	1/4 spoon
Red Chilly	1 No.
Mustard	1/2 spoon
Salt	To Taste
Oil	2 spoons

METHOD:
     Clean the chopped veggies( i used beans, carrot, mushroom, potato and finally capsicum). Heat 2 spoons of oil in pan, add mustard, cumin seeds and red chilly. Saute. Now add chopped onion, saute by adding pinch of salt. Once it becomes translucent, add ginger garlic paste, once the raw smell goes off, add all the powders (coriander, red chilly, garam masala and cumin powder). add all veggies except capsicum, saute well by sprinkling some water. Cover the pan with lid. Let it be in medium flame, until all the veggies gets cook. Once done, open the lid, saute it by adding diced capsicum and let the excess water goes off. As a final touch, garnsih with coriander leaf and serve hot with roti.

♬ Sangeetha♡Nambi ♬

Coconut Milk Rice

Coconut Milk Rice
     When it comes to coconut milk addition to a dish, for sure it will be a super rich dish. But never felt to prepare this dish at home. Recently i tasted this rice in my friend's place. OMG ! the taste was literally lingered in my mouth for the whole day. Immediately, i was super excited to prepare it for my next day's lunch. Surfed my fridge for the coconut milk, to my surprise a full tin of coconut milk was sitting silently and checked for the veggies too. Wow ! guess it was my lucky day. Finally prepared and taste it and even it here for your views.

ALL YOU NEED:

Basmathi Rice	1 cup
Mixed veggies	1 cup
Chopped Onion	1 1/2 Nos.
Coconut Milk	1 1/2 cup
Green Chilly	2 Nos.
Cinnamon	Pinch
Elachi	1 No.
Cloves	5 Nos.
Mustard	1/2 spoon
Salt	To Taste
Oil	2 spoons

METHOD:
     Wash and soak basmathi rice for 15 mins. Heat 2 spoons of ghee in a pressure cooker, add cinnamon, cloves, elachi and slited green chilly. Add chopped onion with a pinch of salt. Do fine sauting until the onion comes to translucent. Now add all the veggies (i used, carrot, beans, potato, cauliflower and peas), saut until the veggies are half cooked. Now add soaked basmathi rice, do a sauting, and add 1 1/2 cup of coconut milk. Cover partially with a lid. When the rice comes to top i.e. when it is half cooked, completely the cooker and put the whistle too. Make flame to medium. Let it sit for 5 mins. Put off the cooker. DONOT wait for whistling. If you are using normal rice, put off the cooker after 1 whistle. All done. It is set to serve with raitha.

Note:You can also add cashews while sauting the spices.

♬ Sangeetha♡Nambi ♬

Mushroom Peanut Gravy

     It was a dinner time, thought of making chapati for dinner but what to do for sidedish. Asual opened the fridge and was standing infront of time for long time. Finally, got some 5 mushrooms, half capsicum and some fresh groundnut. Decided to do some dish using those leftovers. Added all the inhouse and in hand masalas and here come the outcome, which had heavenly taste.

ALL YOU NEED:

Mushroom	5 Nos.
Peanut	1/2 cup
Ginger Garlic Paste	1 spoon
Coriander Powder	1 spoon
Chopped Coriander	3 spoons
Turmeric Powder	Pinch
Chilly Powder	To Taste
Chopped Tomato	1 No.
Chopped Onion	2 Nos.
Garam Masala	1/2 spoon
Curry Leaf	6 Nos.
Cumin Seeds	1/2 spoon
Capsicum	1/2 cup
Mustard	1/2 spoon
Salt	To taste
Oil	2 spoons

To Grind:

Coconut	1/4 cup
Fennel Seeds	1 spoon
Cardamon	1 No.

METHOD:
     Grind the items listed under "To Grind" in a mixer by adding few amount of water. Now heat a spoon of oil in a pan, add mustard, cumin seeds. Now add curry leaf, chopped onion, saute it by adding pich of salt. Once done, add ginger garlic paste, when the raw smell goes off, add chopped tomato, saute for 5 mins, now add peanut and mushroom, saute for 2 mins. Now add turmeric powder, chilly powder, coriander powder and garam masala, keep on sauting until raw smell goes off. Once done, pour the grinded mixture, add 1/4 cup of water, adjust with salt. Allow it boil until it reached semi gravy consistency, now add diced capsicum, saute for 5 mins. All done, put off the flame and garnish with chopped fresh coriander leaf. Now serve with some roti or chapathi.

♬ Sangeetha♡Nambi ♬

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 ♬

Indianized Guacamole

     Some 6 months back me got introduced to a healthy veggie called "Avacodo". From that day on, my mind was forcing me to give a try but was completely skeptical. One day, me went to my cousin's place and she served a simple and easy dip using avacoda with a crispy tortilla chips. I was super excited to tasty it, as it an avacado dip ! When i tasted, was totally addicted to it. Morethan this, my husband and even my lil one was craving for this. Being addicted by all of us, do you think will i leave it ?!?! No way, tadaaaaaa.... Here come for your views now with a little indian touch ! :)

ALL YOU NEED:

Avacado	1 No.
Chopped Coriander	3 spoons
Chopped Onion	1/2 no.
Chopped Tomato	1/2 no.
Chaat Masala	Pinch
Lemon Juice	6 spoons
Salt	To taste

METHOD:
     Cut avacado into equal halves and scoop out the flesh and place a bowl. Now add required salt and chaat masala. Mash/Mix well using fork. Once you done mashing without any lumps, add chopped onion, chopped tomato and Lemon juice (More use of lemon juice gives more taste) Mash it again without disturbing the chopped tomato shape. Finally add on chopped coriander leaf, give gently mix. All done. Serve with a plate of tortilla chips or you can use for sandwich too.

♬ Sangeetha♡Nambi ♬

Garlic Butter Naan

     Am very big fan of all roti/chapathi/paratha items. I can live only by eating this. Sometime even without by sidedish. Being a such a huge lover, planned to try some variations in my usual dish. Then got flashed a dish which "Naan". Even in that, i didn't want to try a regular. Again i started my hunting for Garlic naan. Finally got a perfect recipe and tried too.

ALL YOU NEED:

Maida	1 cup
Baking Soda	1/4 spoon
Baking Powder	1/2 spoon
Coriander Leaf	2 twigs
Butter	As needed
Garlic	3 Nos.
Sugar	1 spoon
Milk	To Knead
Curd	1 1/2 spoon
Salt	To taste
Oil	1 spoon

METHOD:
     Do fine chopping of garlic and coriander leaf and keep aside. Take a wide bowl, add maida, baking powder, baking soda, salt, sugar. Mix all the dry ingredients. Now add milk and curd, knead well by adding only with milk. Once done, add a spoon of oil and rest it for 4 hours. After 4 hours, make equal round shaped balls, roll it to oval shape. Once done, just sprinkle few chopped garlic and chopped coriander leaf. Place the rolled dough on top of garlic and coriander leaf. Make a gentle roll on top it. Meantime heat a tawa, apply water here and there on other side (not the garlic and coriander leaf side) of the rolled dough. Once applied, place water applied side on the tawa and immediately close it with lid. Now you can see the bubbles. Toss it on other side until it gets cooked. Brush with butter on garlic side. All done now, serve with some spicy curry.

♬ Sangeetha♡Nambi ♬

Hyderabadi vegetable dum biryani

     Its my long time ambition (crazy me :P) to prepare try dum biryani at home. At the same time, was bit hesitated, since i don't want to waste the food. But one fine day, saw a easy version of dum biryani in a tv cookery show. It grabbed my attention totally and finally decided to prepare it for my weekend lunch. Being skeptical, bought all the ingredients and tried. Now, here comes for your views too !

ALL YOU NEED:

Basmati Rice	1 1/2 cups
Coriander Leaf	1/2 cup
Fried Onion	1/2 cup
Food color	Pinch
Cinnamon	1/2 inch
Bay leaf	2 Nos.
Cloves	5 Nos.
Ghee	2 spoons
Salt	To Taste
Oil	4 spoons

To Marinate:

Chopped Veggies	2 cups
Garam masala Powder	1 spoon
Ginger Garlic Paste	1 1/2 spoon
Coriander Powder	1 spoon
Turmeric Powder	Pinch
Coriander Leaf	Handful
Chilly Powder	2 spoons
Fried Onion	1/2 cup
Mint Leaf	Handful
Curd	2 spoons
Salt	1/2 spoon

METHOD:
     Mix all ingredients under "To Marinate" and let it sit for 45 mins either in room temperature or in fridge. Soak basmati rice for 15 mins. Take a heavy bottomed pan, Add 4 cups of water, a spoon of ghee/oil, cinnamon, cloves, bay leaf, cardamom and pinch of salt. Once the water comes to boil, add basmati rice and cover it with lid. Let it get cooked until its 3/4 done. Once done, strain the extra water. Make sure all spices stay with basmati rice. Now, take another heavy bottomed pan, add 2 spoons of ghee, then add the marinated veggies, saute until raw smell goes off. Once done, add cooked basmati rice, spread it evenly, on top of it add food color water evenly (Mix pinch of food color in 2 spoons of water). Once done, add coriander leaf and 1/2 cup of fried onions and some ghee too. Now it time for making dum.

    For dum process, instead of using wheat flour, i used aluminium foil. Take wide and sufficient length of aluminium foil, cover the pan. Make sure, it covers tightly and perfectly. Close it with a plate or even with the suitable lid. If required place a heavy bowl or pan on top of it. Reason for this is, just to avoid leaking of pressure. Once done, keep the flame in simmer, place a dosa pan on the flame, and place the biryani pan on top of it. Let it be in the process of 35 to 45 mins. Once time is up, serve hot with some raita. I served with Peanut Gravy, Fried Egg and Cucumber Raita.

Note: You can also replace food color with safforn milk.

♬ Sangeetha♡Nambi ♬

Kadai Paneer

     Once upon a time (:P), am a big big hatred fan of all milk products especially PANEER, but nowadays somehow it caught my taste bud tightly. Yes, these days me become a huge fan of PANEER. You know, me started adding/preparing new dishes using paneer. Last week it was Cashew Paneer Masala and this week Kadai paneer in my dinner recipe. That too me the one who completely gobbled the entire quantity ?!?! How crazy me :P fine, without making any further delay, do check my Kadai Paneer version.

ALL YOU NEED:

Chopped Onion	1 cup
Tomato Puree	3/4 cup
Paneer Cubes	1 cup
Diced Capsicum	1 cup
Ginger Garlic Paste	1/2 spoon
Turmeric Powder	Pinch
Chilly Powder	1/2 spoon
Coriander Leaf	To Garnish
Green chilly	1 No.
Garam Masala	1/2 spoon
Cumin Seeds	1/2 spoon
Salt	To Taste
Oil	2 spoons

METHOD:
     Soak Paneer cubes in hot water and let it sit for a while. Heat 2 spoons of oil in a pan, add cumin seeds, green chilly and chopped onion, saute ti by adding pinch of salt. Now add ginger garlic paste, saute again for 2 mins. Now pour the tomato puree, mix well with onion mixture. Once done, add chilly powder, coriander powder, garam masala powder, turmeric powder and salt again. Saute by sprinkling some water, let it cook until raw smell goes off. Meantime, strain the paneer cubes from hot water. Once the masala is ready, add capsicum cubes and paneer cubes, saute well until the masala coats well. Adjust salt now. Until it comes to thick consistency, let it be in simmer flame. Once done, transfer it to serving bowl and garnich with coriander leaf.

Note: You can also add "Tomato Ketchup", if you are a sweet and spicy lover.

♬ Sangeetha♡Nambi ♬