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 ♬

Fish Gravy

     Will any one say NO to fish gravy expect veggie persons ??!! But i will, since i dont like the fish smell much and am bit allergetic person towards it, i will always say BIG small NO. This was prepared only for my H and my lil one. Though am 4 years old in marriage life, Frankly speaking, last month was my first try on this delicious, tangy, mouthwatering, fingerpalmlicking, smelling etc. etc. gravy (This is how my H will narrate) I should say, it was super delicious and H enjoyed with hot steamed rice and emptied the bowl as well. As a final note, i should say, this is my mom's recipe. I know my mom's recipe will never-ever fail the delicious taste.

ALL YOU NEED:

Gravy fish	5 pieces
Chopped Onion	2 Nos.
Chopped Tomato	3 Nos.
Tamarind Syrup	1 cup
Coconut Milk	1 cup
Curry Leaf	2 Twigs
Corainder Leaf	2 Twigs
Turmeric Powder	Pinch
Chilly Powder	1 1/2 spoons
Corainder Leaf	2 Twigs
Garlic	10 Nos.
Mustard	1 spoon
Fenugreek	1 spoon
Sessame Oil	3 spoons
Cumin Seeds	1/2 spoon
Salt	To Taste

METHOD:
     Clean any variety of Gravy fish (I used Sankara Fish) and keep aside. Heat 3 spoons of oil in a pan, add mustard. Once done add, cumin seeds, garlic cloves, curry leaf, coriander leaf, chopped onion, do fine sauting by addding pinch of salt. Once onion turns golden brown, add chopped tomato, turmeric powder, chilly powder, do fine sauting until oil oozes out. Now pour on coconut milk, tamarind syrup and adjust with salt, let it boil until the raw smell goes off and the gravy comes to semi-thick(!) consistency. Now add on the cleaned fish, keep the flame in simmer for 10 mins. Put off the flame. You can taste it after 30 mins, so that fish will gets mixed up well in the gravy.

♬ Sangeetha♡Nambi ♬

Spicy egg fry

     I have seen my lunch mates bringing this for their side dish. Though it is new dish for me, i dont feel like trying this at hoem. Reason behind this was, none of my family members inclusing me, doesnt like simple boiled egg. Till date, never had boiled egg at home. But used boiled eggs in many variants. You can see it Here and Here. Being a food blogger, i dont want to leave this as it is. Thought of trying it one day using single egg, just not to waste many. I should say it taste yum !! Literally enjoyed by having it with simple sambar rice.

ALL YOU NEED:

Boiled Egg	1 No.
Chilly Powder	1 spoon
Turmeric Powder	Pinch
Salt	To Taste
Oil	2 spoons

METHOD:
     Take a plate. Add a spoon of chilly/Sambar powder, pinch of turmeric, required salt and drop by drops of water, mix it well until it becomes like a masala form. Heat tawa by adding a spoon of oil. Meantime, take a boiled egg, cut it equal half either horizontally or vertically. I prefer vertically all time. Put 4 to 5 tiny holes in the yolk part, it should be in size of your safety pin tip just to reach masala into the yolk. Now dip the yolk part into the masala (which we have it in plate). Place it on the tawa, let it sit for 2 mins, now toss it and redo the process until the masala raw smell goes off.

♬ 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 ♬

Butter Milk

     I know, this is the odd time to post this recipe. Since its raining here and there, i should have published this a months back. I dont know how i missed posting this during peak summer time. That's fine, atleast now it got striked my mind. Coming to this recipe, i will not say NO to this anytime even in cold winter. Am a big fan of this. More than me, my lil one will enjoy this max. She is like a competitor for me to empty the bowl.. he he he... :) Each day will try some different version of butter milk. Nowadays have started drinking with oats porridge. That's an another amazing healthy recipe. So, here is the basic version of the easy, comforting refreshing drink !!!

ALL YOU NEED:

Thick curd	1 cup
Corainder Leaf	1 Twig
Green Chilly	1 Nos.
Curry Leaf	1 Twig
Water	3/4 cup
Ginger	1/2 inch
Salt	To Taste

METHOD:
     Whip the thick curd in the mixer. Transfer it to a wide bowl, now pour water, stir it with required salt. Now add chopped curry leaf, corainder leaf, green chilly and smashed ginger. Do fine stir and refridgerate it for 30 mins, so that the garnished items essence will mix with the butter milk. Take out after 30 mins, enjzzzzzzoyyyy !!!!

♬ Sangeetha♡Nambi ♬

Greens Chutney

     Have u noticed the name !!?? Its Green's' chutney NOT Green Chutney. Yes, i used some three different green leaf variety to prepare, which i can blindly say a much healthy, tasty, nutritious and greeny chutney. Generally, whenever am running out of vegetable for my lunch, i'll go by preparing some thovaiyals like Ginger, Mint, Coriander, Toor Dhall and so onnnnnnn... Even this was prepared in the same situation. My actual plan was preparing Mint chutney, since i was not having enough amount of mint, i prepared this using three greens. Was bit scared how it will taste but it had a heavenly taste, literally i loved tasting it with hot steamed rice with simple pappad......

ALL YOU NEED:

Coriander Leaf	Handful
Curry Leaf	6 Twigs
Mint	Handful
Bengal Gram	1 spoon
Urad Dhall	1 spoon
Coconut	4 pieces
Tamarind	Pinch
Red Chilly	3 Nos.
Green Chilly	1 Nos.
Salt	To Taste
Oil	2 spoon

METHOD:
     Heat a spoon of oil in a pan, add spoon of urad dhall and bengal gram. Once it turns brown, add both chillies, do sauting again. Now add cleaned mint leaf, coriander leaf, curry leaf. Do sauting until raw smell goes off. Now add on salt, tamarind and coconut pieces, fry it for 2 minutes and allow it cool. Grind it well by adjusting with salt. Taste it wil hot steamed rice.

♬ Sangeetha♡Nambi ♬

Mint Chapathi

     During the same Diet week mentioned in my previous posts (Here and Here), i prepared this Mint/Pudhina Chapathi. Its my long time thought to prepare some stuffed or mixed chapathi. So, tried Aloo paratha one day but that went as a disaster :P so tried with this Mint chapathi, i got super dooper flavored chapathi but it was bit hard :( Still, I packed it for my lunch with simple raitha as my side dish. When i opened my box during my lunch time, OMG ! what a smell !!! That was super flavored and it tasted heavenly too... Literally enjoyed having that flavored chapathi with my team mates

ALL YOU NEED:

Wheat flour	1 cup
Mint Leaf	Handful
Salt	Pinch
Water	3/4 glass
Oil	1 spoon

METHOD:
     Finely chop the mint leaf and keep it aside. Take a wide bowl, add cup of wheat flour, pinch of salt. Mix it well. Add chopped mint leaf, add little amount of water and make it as fine dough. Once done, add a spoon of oil, give a fine mix. Let it sit for a while. Now press it as chapathi and toss in tawa and serve with some suitable curry or raitha.

♬ Sangeetha♡Nambi ♬

Simple Potato Fry

     Who say NO to potato ??!!! Surely am NOT. Whenever am running out of veggie for my lunch, i'll blindly choose this to prepare some sidedish for my Sambar or Keerai rice. This is the most easy breezy veggie which can be mould/prepared in any form. If you want to taste it as spicy roast or in simple potato fry which suits puli kuzhambu, it will give heavenly taste in any form. You wont believe me, i like to eat simple pressure cooked potato too :P From this you can understand my craze towards potato. Now coming to this version, in short, this is a spicy version which i preapred using store-bought sambar powder without adding any masala items. Here comes the simple spicy version which suits evern roti too.........

ALL YOU NEED:

Potato	1/4 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Sambar Powder	1 spoon
Turmeric Powder	Pinch
Mustard	1 spoon
Salt	Pinch
Oil	1 spoon

METHOD:
     3/4'ly pressure cook potato and peel the skin and dice it. Now heat a spoon oil in a pan. Add mustard, once it splutters, add chopped onion with a pinch of salt. Do sauting for 5 minutes. Now add on tomato, turmeric powder, sambar powder (I used Sakthi Masala Sambar Powder), do fine sauting until oil oozes out. Now pour a glass of water and bring it boil, now add diced potato, adjust with salt and do fine sauting until the masala coats the potato. Put off the flame, now serve with sambar rice or keerai rice.

♬ Sangeetha♡Nambi ♬

Peas Briyani

     Nowadays it like hurry-burry days for me. Very hectic work at office and in home as well. Feeling hard to manage both the ends. At anytime i will give my 2nd "I'm on Break" post :( (Here the 1st) Meantime, i dont want to stay away from my blog, so thought of doing a post today which is my all time Friday lunch time recipe, can be prepared in a very minimal time. This was my long time drafted recipe sitting idle in my box. So, thought of publishing it finally today. You know its my 250th post... YYYYyYiiiippppeeee !!!!! HHHHHHuuurrrrraaaaaaaayyyyyyy !!!!!!!!!!!

ALL YOU NEED:

Soaked Peas	1/2 cup
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Green Chilly	4 Nos.
Basmathi Rice	1 Cup
Ginger Garlic Paste	2 spoons
Mustard	1 spoon
Water	1 3/4 cup
Ghee	3 spoons
Salt	Pinch

METHOD:
     Heat 3 spoons of ghee in a pressure cooker. Add mustard, once done add chopped onion and green chillies, do a sauting by adding pinch of salt. Add chopped tomato, ginger garlic paste, do fine sauting until ghee oozes out. Now add on soaked peas, do a sauting for 2 minutes. Now pour 1 cup of water, close the cooker partially for 3 minutes. Now add rice, pour remaining 3/4 cup of water, adjust with salt and give a hard stir. Again partially close the cooker, once the water comes to boil, do a stir and close it completely and place the whistle and keep the flame in simmer for 10 minutes. Once done, serve hot with sutiable raitha.

Image Source: GOOGLE

♬ Sangeetha♡Nambi ♬

Carrot Sandwich

     As i said in my previous post, i am a big fan of my canteen's Carrot Sandwich. Finally a couple of weeks back tried the sandwich at home since i got bored of regular Bread Omelet version. To my surprise, my husband who doesnt like sandwich, he was enjoying at most and asked me to prepare it for the next day too. I was soooooooo happy that even he loves the sandwich. Since he doesnt like sanwich, will prepare this once in a while though am a big sandwich lover. But i should say this Carrot Sandwich is my savior and it got a special place in my heart too :P So, here comes my heart touched sandwich for your views.

ALL YOU NEED:

Bread Slices	4 Nos.
Carrot Poriyal	1 Cup
Butter/Ghee/Oil	2 spoons

METHOD:
     Pre-heat the toaster. Meantime, take couple of bread slices, grease it with butter/ghee/oil on outer side of the bread slices. Place 2 spoons of Carrot poriyal on the inner part of bread(Ungreased portion of Bread) and cover it with another bread slice. Even here, greased portion should be placed outside. Place it in toaster until its get cooked. Now serve hot !

♬ Sangeetha♡Nambi ♬

Onion Pakoda II

     Just to maintain my diet plan (Funny!), am a choosy eater when comes to junk foods. But if it is this traditional tea time muncher, i'll forget the meaning for DIET and my instant mindvoice will be "DIET??!! What do you mean by that ??!!" he he he... Jokes apart :P I am a die ardent fan of this muncher. Love to taste it all time wither during my tea time or with any meal, u dont believe even i have tasted it with roti sometime. From this you can easily guess my craziness towards this pakoda. Just a year back, i have taste only the store bought pakodas but now i started preparing at home which i can make it ready within 15 mins of time. So, just thought of showcasing it for your review. Here comesssss...............

     Heat oil for deep frying. Meantime, take a wide pan, add Besan flour, rice flour, chilly powder, ginger garlic paste, chopped curry leaf, salt and sprinkle some water and make it a pakoda dough consistency. Mixture should not be watery, its should be very loose to deep fry it. Once the oil gets heated, just take handful of mixture and spread it across the oil. Let it get deep fried for a while, do a stir inbetween until it become crispy.

♬ 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 ♬

Simple Tomato Rice

     By default, on all my weekend, will be in confused mental state on what to be prepared for my Breakfast and Lunch time. If its my lazy weekend and my lil one was away from me, OMG ! totally will become a mental for sure :) The main my savior or remedy will be this easy, breezy, comforting rice bowl. Actually its a looted recipe from my H - grand ma's recipe. Noone can beat her taste including me. Mostly she use to prepare this for our breakfast but i loved to try this for my lunch time with a combo of onion raitha and Onion Pakoda. Even tried it on a weekend and here comes the procedure along with the clicks.

ALL YOU NEED:

Basmathi Rice	2 Cups
Chopped Onion	2 Nos.
Chopped Tomato	3 Nos.
Coriander Leaf	3 Twigs
Green chilly	5 Nos.
Fennel Seeds	1 spoon
Curry Leaf	1 Twig
Mint Leaf	Handful
Cinnamon	1 inch
Mustard	1 spoon
Ginger	1 1/2 inch
Garlic	1 Bulb
Cloves	5 Nos.
Ghee	2 spoons
Salt	To Taste
Oil	1 spoon

METHOD:
     Heat a spoon of oil and 2 spoons of ghee in a pressure pan. Once done, add mustard, when it splutters, add chopped onion, green chilly, cinnamon, cloves, fennel seeds, chopped garlic, chopped ginger, curry leaf, corainder leaf, mint leaf, do fine sauting by adding pinch of salt. Now add on turmeric powder, tomato, saute it again until oil oozes out. Now add the soaked rice and add 2 1/2 cups of water, adjust with salt. Now, partially close the pan, once rice comes to boil, let be in full flame for 3 mins. Now, close the pan completely, put on the weight. Keep the flame in simmer for 10 mins. Once done, serve hot with onion raitha.

Note: Can also add some bean or vegetables along with rice, if needed.

♬ Sangeetha♡Nambi ♬

Channa Masala II

     Love Love channa masala all time. Always will like to have it alone rather than tasting it along with Poori or Rotis. My first tasted and tried version was my mother's all time punchy version (Here it is). This version II or 2.0 was my friend's version which i recently came to know during our chit-chat session. I felt it was very easy method and want to try it on a day. Thankfully, was on my diet week and planned to make some side-dish for my rotis. So prepared it and here you go..........

ALL YOU NEED:

Boiled Channa Dhall	2 Cups
Channa Masala	1 spoon
Butter	1 spoon
Tumeric Powder	Pinch
Coriander Leaf	2 Twigs
Lemon Juice	1 spoon
Salt	To Taste

To Roast & Grind:

Diced Onion	2 Nos.
Diced Tomato	1 Nos.
Ginger	1 inch
Garlic	8 or 9 Nos.
Cloves	4 Nos.
Cinnamon	Pinch
Butter	1 spoon

METHOD:
     Heat a spoon of butter in a pan. Once done, saute all the ingredients under "To Roast & Grind" until raw smell goes off. Let it cool down for a while. Now heat a spoon of butter in another pan, add 1 1/2 cup of boiled channa dhall and do a sauting by adding channa masala, turmeric powder and salt. Now grind the roasted mixture along with remaining 1/2 cup of boiled channa dhall. Pour it into the pan, give a hard stir. Adjust with salt. Let it boil it until raw smell of the added powders goes off. Once done, garnish with leamoin juice, chopped coriander leaf and serve hot with Roti.

Note: Grinded the channa dhall just to add thickness to the gravy

♬ Sangeetha♡Nambi ♬

Egg Frankie

     I am a big fan of Frankies. During our weekend evening, we use to visit a play area, where we can see all kinds of shops like Kulfi, Chaats, Traditional snack shop with bhajji, Bonda, Soup, Frankie House etc. etc. There we can spot both veg and non-veg frankies in many varieties and our default order will be a Egg Frankie along with some soups. Once our order was done, will keep on standing to watch the preparation. Sales guy will have all the ingredients pre-prepared, he'll just add one by one and within 5 mins time, our order will be ready. Oh that's simple, so thought of trying at home and ends up now to share it for your views....

METHOD:
     Take a wide bowl, add a cup of maida, required salt and 2 spoons of butter, mix well. Gradually add water and make it as a fine dough. Close the bowl, let it sit for a while. Break the egg. Add pinch of salt, garam masala and pepper powder, mix well and keep it ready. Now heat a tawa, grease it with a spoon of butter. Now take out the maida dough and make it as small balls and press it each ball in a roti shape. Now grease one side of roti with the egg mixture. Be careful you should not disturn the roti shape as it is in dough form. Add pinch of pepper powder and Garam masala powder over the egg mixture. Toss it in tawa for 3 mins each. Now add some 2 spoons of egg bhurji, add on some chopped onion and chopped coriander leaf. Wrap it and pin it up with cloves in the middle. Its time to serve !

❝❡angeetha ηambi❞

Black eyed bean sundal

     That was a funny week. Oops ! Sorry ! DIET WEEK :P Planned to be in Self-ban for me and Compulsory ban for my H(!) by not having Rice items in any form Idly, Dosai, Steamed rice etc. etc. (even didnt used Rice flour) completely for 5 days. Somehow managed to run 4 days successfully but was totally blank what to prepare for our Day 5 breakfast also got bit bored of having chapathi, roti, sandwich, toast etc. which was my saviour during all 4 days. Browsed ! Browsed !! and Browsed!!! Nothing worked out :( Suddenly this dish got flashed in my mind. Was bit sceptical b'cos, am sure, my H will not like this, even me. But what to do BAN is BAN, somehow controlled my taste bud and tried it by adding some flavored ingredients and ended up my Day 5 breakfast finally with this healthy and tasty sundal. Here it is for your reviews :)

ALL YOU NEED:

Black-eyed Bean	250 gms
Chopped Onion	1 No.
Green Chilly	2 Nos.
Coriander Leaf	1 Twig
Smashed Ginger	1/2 inch
Smashed Garlic	4 Nos.
Curry Leaf	1 Twig
Urad Dhall	1 spoon
Mustard	1 spoon
Salt	To Taste
Oil	1 drop

METHOD:
     Soak black-eyed bean overnight. Pressure cooker it for 4 whistles by adding pinch of salt. Once done, drain the excess water. Heat a spoon drop of oil (DIET here :P) in a pan. Add mustard, once splutters, add on Urad dhall, once it turns into color, add chopped onion, chopped green chilly, curry leaf, corainder leaf, smashed ginger, smashed garlic and picnh of salt.. Once raw smell goes off, add the pressure cooked bean, adjust with salt and do fine sauting until it coats with the garnished items. Thats it !

Note: Can also add grated coconut before you put off the flame which gives rich flavor and taste.

❝❡angeetha ηambi❞

French Fries

     In general, will not say NO to any potato recipes. But the only potato snack which i like very little is FRENCH FRIES... The reason is, only bcos of its very plain taste eventhough i add some seasoning. But the contradictory part was, whenever we go to movie park, my H will order this as his Main course :P, only next comes the Pop-corn to munch. Since, this has very simple preparation method, i wont prefer buying it outside. So, i bookmarked this recipe very long time to prepare at home. Finally during one of our weekend evening i prepared this for my H and served hot with spicy tomato sauce. My kid and H was enjoyed at max. That's the highlight :)

ALL YOU NEED:

Big Potatoes	4 Nos.
Pepper Powder	1 spoon
Salt	Pinch
Oil	To Deep fry

METHOD:
     Peel the skin of those 4 pototoes and cut them like a strips. Take cool water in a wide bowl and soak the potato strips into it. Let it sit for some 5 mins. Now take out, drain it for a while. Paralley heat required oil for deep frying. Once oil gets heated, fry the potato strips in batches until it reach half crispy consistency and place it in a bowl. Now add the seasonings i.e. salt and pepper powder and serve hot with Tomato sauce.

❝❡angeetha ηambi❞

Post for Priya Satheesh !!!

     This post is completely dedicated to Priya Satheesh of FOOD LOVERS. Yes, my first guest post for Priya and its story begins here. A month back suddenly i got a mail from priya asking to do a guest post in her space. What ! Me doing a Guest Post, someone asking me to do a guest post, really it was a shocking news !!! First, was bit sceptical to accept the offer. B'cos being a office goer, nowadays am not finding much time to balance my work so just told Priya that i need some lump-sum of time to send a post. Even she accepted my request and sent back a document with a big list of Questionaire, OMG! i was like, Is she conducting any exam :( Literally got back my Exam fever after so many years :P Even i took sometime to fill in my answers and the recipe to publish in her post. Still am in big surprise that i have done a guest post... Now its for your views in her space... Hah ! Here ends the story and its time to say "Thanks" or "Subham" (U can see this in all old tamil movies) to Priya, to gave these precious opportunity.

    Gals ! Pls do check out my Exam result Oops ! answers in her space along with the evergreen recipe. What ??!! I am hearing some voice !!?? Oh ! You want to know the Recipe name ? Pls friends, she is organizing such a beautiful event in a name called "Friday Chat", just spend your precious time and Do check it her space :)

    You know she also gave me a super cute CERTIFICATE for my contribution. Do check it below :)

❝❡angeetha ηambi❞

Semiya Bagalabath

     Before my marriage when i heard this term "Bagalabath" for the first time, thought it some big Jorgan in technical term and later. When i saw this with Semiya Bagalabath, just took a long breath and concluded finally, its not Technical, its related to cooking. So surfed google and finally got the recipe some 4 years back during my spinster age. Finally my day its day has come to try it out as our lunch box recipe :P When i was having during my lunch time, my friend was calling it as "Semiya Curd" i was bit what ??!! how can she call it in simple term "Semiya Curd" i ordered her to use "Semiya Bagalabath" which gives crowning effect :P to my new tried and unusual recipe. So silly is it !!?? :) So, here comes my Jorganed recipe which tried after 4 years gap :)

ALL YOU NEED:

vermicelli	1 pkt
Thick Curd	3 spoons
Roasted Cashewnuts	10 Nos.
Grated Carrot	1 No.
Water	To Boil
Milk	1 glass
Salt	Pinch

To Garnish

Chopped Ginger	1/2 inch
Green Chilly	3 Nos.
Curry Leaf	1 Twig
Urad Dhall	1 spoon
Mustard	1 spoon
Oil	1 spoon

METHOD:
     Boil some 3 cups of water in a pan. Once done, keep the flame in simmer, now add a drop of oil and add vermicelli, make it to dip completely in water and close the pan with lid for 5 mins and now put off the flame and let the pan sit for a while until the vermicelli gets completely cooked. Now drain the excess water. Meantime, heat a pan with a spoon of oil, add mustard, urad dhall, once it reaches it color, add chopped ginger, green chilly, curry leaf do a sauting for 3 minutes. Take the drained vermicelli in a large bowl, now add on the garnished items, mix it gradually, now add the thick curd, milk and add required salt. Mix ! Mix !! vermicelli shape shuld not get disturbed completely. Now add the chopped carrot and roasted cashews. Let it sit for a while. Now serve after 30 mins.

Note: I have added milk just to avoid sour taste since i have prepared it for my lunch time.

❝❡angeetha ηambi❞

White Kurma

     This is another looted recipe from my neighbour hood aunt. I should definetely say she is the expert in preparing this kurma. Usually during Chitra Pournami, we all in our gated community use to cook some dish for dinner and we all assemble in Terrace to have our dinner together in that beautiful moon light. That will be a real golden moments. During that time, always i ask aunt to prepare this White kurma and Veg Puloa. It will have heavenly taste and you know will not touch my mom's dish, all time i love to taste aunt's dish rather than tasting my mom's dish :P

ALL YOU NEED:

Mixed Vegetables	1/2 kg
GingerGarlic Paste	1 spoon
Bay Leaf	1 No.
Salt	Pinch
Oil	2 spoons

To Grind

Coconut	7 pieces
Cashew nuts	7 Nos.
Green Chilly	4 Nos.
Elachi	1 No.
Cinnamon	1/2 inch
Cloves	5 Nos.

METHOD:
     Grind items mentioned under "To Grind" and keep aside. Heat a spoon of oil in pressure pan. Add bay leaf, ginger garlic, do a sauting and pour the grinded mixture and add 1/2 glass of water. Do sauting by adding pinch of salt, now add on the mixed vegetables (I used carrot, beans, corn, potato and green peas), mix well with the mixture, now add another 1/2 glass of water and adjust with salt. Now, partially close the pan until the mixture starts boiling. Now completely close the pan, keep it for 3 whistles in flame. Once it released the pressure, serve with roti. :)

❝❡angeetha ηambi❞

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❞

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 ♬

Onion French Toast

     On all lazy mornings, mostly on weekends, my morning breakfast will be this easy breezy French Toast or Veg Sandwich or Bread-Omelet. You know, i can even survive only by having Bread and Roti items. I love to prepare this very often at home but asusual hubby will run like anything if i prepare this often. So, decide try this atleast once in week. Last week i prepared this for my sunday breakfast, bit bored to follow the same procedure, just added a twist by adding chopped onion and masala, to add flavour to the plain toast. Here comes the recipe with my CREATIVE TWIST :P

ALL YOU NEED:

Bread Slice	2 Nos.
Chopped Onion	1 No.
Pepper Powder	Pinch
Cumin Powder	Pinch
Oil/Butter	2 spoons
Salt	Pinch

METHOD:
     Break egg in a wide bowl, add required salt and pepper powder. Whisk it until everything mixes well. Heat tawa by greasin it with oil or butter, let it get heated. Now take the bread slices, dip it in the egg mixture. Once the tawa gets heated, add few chopped onion and now place bread slices slowly on it, dust pinch of pepper powder and cumin powder over it. Now add spoon of oil/butter over the sides of bread slices. Toss it on both sides. Now serve hot. I am literally mouthwatering here. Yummy !!!

♬ 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 ♬

Fish Fry II

     Fish recipes ??!! that too in my kitchen ??!! Its a MEDICAL MIRACLE :P Yes, eventhough its a real healthy and tasty recipe, me always sceptical to try it at home cos am not a Non-Veg recipe that too FISH mainly. But my hubby and lil once are viceversa, they'll love this ever. Though, am not a lover, Somehow prepare this monthly once! ONLY for lil one and my hubby. Actually that day, i surfed my cookery book to try some different fish fry. Suddenly it got flashed while turning pages and tried the new one. Asusual lil one and hubby enjoyed but me, DIDNT !! :( Have u noiced the title, this is the Version 2, u can check Version I here...

ALL YOU NEED:

Fish fillets	5 Nos.
Sambar powder	2 spoons
Ginger Garlic Paste	1 spoon
Pepper Powder	1 spoon
Sour curd	2 spoons
Water	2 or 3 spoons
Egg	1 Nos.
Salt	Required
Oil	To Fry

METHOD:
     Take a wide bowl, add in all the ingredients listed except Oil and Fish. Make it as a fine paste without any lumps. Now take the cleaned, thin slices fish fillets, coat the fillets with the prepared paste and keep it in a wide plate. Repeat the same process for all the fillets and allow it to get dried. Parallely heat oil in a pan for deep frying. Once it gets heated, do deep fry in batches.

♬ Sangeetha♡Nambi ♬

Kollukattai

     Being a lazy girl, always i'll be very sceptical to take up sweet for preparation. I got 2 reasons behind that 1. We are not sweet loving family. 2. I need lot of patience to prepare the sweets. That too Kozhukattai, OMG!!!!! to be frank, this was the first time i prepared in my life time, that too because of Vinayagar Chathurthi fest. Usually if this occassion comes, will immediately run to my mom or in-laws place just to get free'd from this preparation but this time Vinayagar loved to taste my Kozhukattai and Sundal it seems :( due to some reason, we celebrated in our home :( So, i(Myself !!!) prepared this Kozhukatti and Sundal for Pooja. Finally, everything came out well and my lil one enjoyed thorougly and even the vinayagar too.... :P

P.S: My cam had some problem then. so here am sharing my procedure and the clicks with very bad clarity :(

ALL YOU NEED:

Rice Flour	1 cup
Salt	Pinch
Water	Required

For Stuffing:

Raosted Groundnut	1/2 cup
Powdered Jaggery	1/3 cup

METHOD:
     Do a whipper in mixie with unskined roasted groundnut and jaggery powder. Keep it aside. Take a wide bowl, add Rice flour, pinch of salt and make it as a dough without any lumps and it SHOULD NOT watery. Make even sized balls out of it. Take a polytene cover, grease it with oil, take a dough ball and flatten it using your finger until it comes thin. Now add a spoon of powdered groundnut + Jaggery mixture and close the both ends. Repeat the process. Now place all the kozhukattai in an idly plates and steam it for 10 minutes. Once done, allow it to cool down and Enjoy with Sundal !!!

Note: You can substitute groundnut with white/black roasted sessame seeds too.

    Sending to the event CWS-Peanuts hosted by Priya.

♬ Sangeetha♡Nambi ♬

Nutella Nuttie !

     Whenever i go for my monthly provision hunt, this Nutella will be my Eye catcher all time. Since am very new to this and its one of the emerging product in chennai, i use to panic what is it, whether it is a choclate or Bread Spread or any baking ingredients etc. etc. I like to try it but they had only a huge bottle for sale, since its new i dont prefer buying that huge bottle, suppose if it doesnt taste good, it will get wasted totally. So, directly went to SA (Sales Agent) and asked whether they have any promo/tiny pack. She said NO, my expression was literally like this smiley :( Days passed.... (!)

    Again a Day came for my next month's provision hunt. As soon as i entered into the shop, i was totally in joy on seeing a product near billing counter. You know what was that ??!!! That was my most awaited P R O M O P A C K of NUTELLA......... U want to know the price its Just RS.10.... Yiiiipppeeeee !!!! Immediately grabbed two. Completely emptied one pack simply by licking it and had another one which i use to prepare this NUTELLA NUTTIE !!! BTW, how was the dish name ?? :P

Most awaited PROMO PACK !

ALL YOU NEED:

Nutella	2 spoons
Roasted Groundnut	3 Nos.
Roasted Cashew	3 Nos.
Biscuit	1 No.

METHOD:
     Powder the biscuit in mixie. Keep it aside. Take 2 spoons of nutella in a small cup. Now take a cashew, it can be whole or half/cracked one and a single roasted ground nut. Dip it in nutella until it coats well with the nut. Now dust with biscuits powder. Place in a plate and freeze it for 30 mins. Now take it out. Its time to Taste. My kid is a big cashew lover when it is coated with nutella, OMG ! She enjoyed lot, thats what i need. :)

Note: Just for trial i prepared only 3 Nos.

    Sending to the event CWS-Peanuts hosted by Priya.

♬ Sangeetha♡Nambi ♬

BottleGourd Kootu

     You can spot this veggie very rarely in my kitchen. I dont like it much because of its plain taste eventhough it has high nutritional value. Click here to know. But once in a while will choose to prepare this. Since i got bored of the ususal patterns, this time thought of doing it in different way for our lunch meal using healthy Moong dhall. Wow ! what a tasty recipe it is. Really myself and my lunch mate enjoyed much and got appreciation toooo.... :)

ALL YOU NEED:

Bottle Gourd	1/4 kg
Chopped Onion	1 No.
Turmeric Powder	Pinch
Curry Leaf	1 Twigs
Moong Dhall	1/4 cup
Mustard	1 spoon
Salt	To taste
Oil	1 spoon

To Grind

Grated Coconut	1/2 cup
Green Chilly	3 Nos.
Cumin Seeds	1 spoon

METHOD:
     Pressure cook Moong dhall by adding pinch of Turmeric Powder and Salt for a whistle of 3 o 4. Let it sit for a while. Keep a pan, heat a spoon of oil. Allow mustard to splutters, now add on the curry leaf, chopped onion, do a saute. Now add on the sliced Bottle Gourd and pour the grinded paste and pressure cooked Moong Dhall. Allow to boil until raw smell goes off. Now, serve hot.

♬ 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 ♬

Sweet Paniyaram

     As most of my bloggers know that my family will always say Big NO to sweet dishes. So, mostly will think twice or thrice before i do any sweet dishes. At the same time, just want to give a try on this sweet paniyaram dish atleast once in my life time(!). Finally thought of preparing it one day with minimal batter. Am damn sure my husband will not even taste 1, but i had full hope on my lil one who will enjoy the dish for sure. Thank my God kid, she didnt spoil my hope ! who really loved the crispy, tasty sweet paniyaram and also emptied a full bowl.

ALL YOU NEED:

Dosa Batter	1 cup
Sliced Coconut	1/4 cup
Jaggery	1 cup
Elachi	2 Nos.
Water	3/4 cup
Ghee	Required

METHOD:
     Heat 3/4 cup of water in pan, allow it to get boiled. Now add the jaggery, sliced coconut pieces, powdered elachi and stir it until it dissolve properly and comes to a syrup consistency. Allow it to cool well, make sure it should not get harden. Once done, pour the syrup into the dosa batter and give hard stir. Paralley heat paniyaram tawa by greasing each hollows with 1/2 spoon of ghee. Once it gets heated, pour batter in each hollows and add ghee over it. Flip it, until it gets cooked. Now serve hot.

♬ Sangeetha♡Nambi ♬