Sweet Potato Poriyal

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

ALL YOU NEED:

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

            

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

♬ Sangeetha♡Nambi ♬

Egg Polichathu

     Couple of weeks back, when i was browsing my co-bloggers posts, i found a new dish called "Meen Polichathu", which is a keralite dish prepared using fish in banana leaf. I was totally attracted by the name "Polichathu" and being a lover of banana leaf flavor, i want to try this immediately but am damn sure, i'll not get banana leaf in my current place. Do you think will i stop trying this ??!! Well guessed ! I still prepared this dish by replacing banana leaf with Aluminium foil and with Egg. 

                       

ALL YOU NEED:

Boiled Egg	3 Nos.
Chopped Onion	3 Nos.
Chopped Tomato	1 No.
Chopped Garlic	5 Nos.
Chopped Ginger	1/2 inch
Red chilly	2 Nos.
Coriander Leaf	2 Twigs
Pepper Powder	1 spoon
Curry Leaf	1 Twig
Mustard	1/2 spoon
Salt	To Taste
Oil	1 spoon

METHOD:
     Take out the boiled egg from the shell and let it sit for a while. Now heat of spoon of oil in a pan. Add mustard, once splutters, add chopped onion, red chillies, chopped garlic and chopped ginger, saute well. Now add chopped tomato, pinch of turmeric powder and required salt. Saute until oil oozes out. Now add the chopped curry leaf, coriander leaf and saute it for 2 mins. Put off the flame.

    Now take a lengthy aluminium foil, add a spoon of coconut oil and grease it over the foil. Now add 4 spoons of onion + Tomato mixture, spread it over the foil. Now take the oiled egg and cut in to two halves. Now place it over the mixture by keeping the yolk part facing down. Now put the remaining mixture over top of the egg. Close it with the aluminium foil.

    Pre-heat oven with 350 F for 10 minutes. Now place the aluminium foil'd dish into the over and let be in oven for 10 mins in 250 F. Now take out and enjoy the dish "Egg Polichathu" :)

♬ Sangeetha♡Nambi ♬

Aloo Paratha

     It was my saviour during my pregancy time. Yes, most of the days i dont feel like to cook due to morning sickness. So, near my house, there was a northindian tiffen stall where i'll get these paratha that too very hot with all perfect side dish. From that time, i want to try this at home. Now i got the time after 3 years :P To e frank, my first try was total disaster but this time Yiiippppeee.... i somehow got the perfect shape i guess ! Here comes for your views !

       

ALL YOU NEED:

Wheat Flour	2 cups
Water	Required
Salt	Required
Oil	1 spoon

For Stuffing:

Boiled Potato	3 Nos.
Chopped Onion	1 No.
Chopped Green chilly	2 Nos.
Chopped Ginger	1/2 inch
Chopped Garlic	6 Nos.
Turmeric Powder	Pinch
Salt	To Taste
Oil	1 spoon

METHOD:
     Take a wide pan, ad wheat flour and required salt. Knead it to a perfect dough by adding required water. Once done, add a spoon of oil and again knead and allow it to sit for a while.

    Now keep a pan, add a spoon of oil, once its gets heated add chopped onion, chopped green chillies, chopped garlic, chopped ginger and do sauting along with pinch of salt. Now add mashed potato, give hard stir until it mix well with the onions. Adjust with salt. Don't add water. Let it cool down. Apply oil on chapathi roller, take a ball shaped dough, roll it partially, apply oil/flour if it sticks to the roller. Now take a small ball shaped potato mixture. Place it in the centre and cover it with the dough. Now again roll it to paratha shape. Once done, place it on a tawa, add oil to it sides and toss it until it gets cooked. Now serve hot with cucumber raitha.

♬ Sangeetha♡Nambi ♬

Strawberry Milkshake

     "Strawberry" - Its a very rare fruit in my old place. But in my current location, its a very common fruit like banana which will be very fresh. All time it will grab my attention in grocery store mainly b'cos of its freshness. It will be in my shopping list all time. Even though its fresh, at one point of time, i got bored of eating it. Thought why should not try milk shake using this fresh fruit. So, there comes this recipe.

         

ALL YOU NEED:

Strawberry	5 Nos.
Soaked Almond	5 Nos.
Soaked Raisins	8 Nos.
Sugar	1 spoon
Milk	1/2 cup

METHOD:
     Dice all strawberries and chop soaked almond by removing the skin. Add both in a mixer along with soaked raisins and its water as well. Do a fine blending in mixer by adding a spoon of sugar. Now transfer into a glass and add 1/2 cup of milk. Give hard stir and Enjoy !

Note: You can also add any types of unsalted nuts as i used almonds.

♬ Sangeetha♡Nambi ♬

Pasta in Red sauce

     "Pasta" - Its was a real "Greek and Latin" word when i entered into this blog world. Even now its like "Greek" rather telling as "Greek and Latin" which means, now i know some dishes using pasta :P Now coming to the dish, This i purely made for my lil one. Instead of adding spices, i added only cheese and Tomato ketchup to this dish. Since it has only countable ingredients, preparation time is just 5 mins excluding pasta cooking time. I can proudly say this is one among my "Newly Excavated" dish :P which gives real meaning to my Blog title "RECIPE EXCAVATOR". Fine, without any further delay here comes !!!

                                    

ALL YOU NEED:

Pasta	Fistful
Flavored Cheese	2 spoons
Tomato Ketchup	2 spoons
Olive oil	1 drop
Water	2 cups

METHOD:
     Take a wide bowl, add pasta, pour water and add a drop of olive oil. Leave it in flame until it gets cook. If required you can give a stir just to avoid the stickiness. Once done, drain the excess water completely. Now keep a pan in a flame, add the flavored cheese (I used Garlic and Onion flavor). Allow it to melt, now add the pasta and 2 spoons of ketchup. Just give a quick toss. Put off the flame. Serve hot.

♬ Sangeetha♡Nambi ♬

Lentils Adai

     "Adai", its one of the most favorite dish of mine. If it is with Aviyal, OMG ! i can gobble many. This time i tried a new version by adding all the grams/dhalls whichever i had at home. (You can check the Ingredients list) This time i prepared it in dosa consistency rather preparing as thick batter. Due to which, the dosa was sooooooo cripsy and really yummy with good taste. Here comes "All in all" adai recipe for your views :P

                                       

ALL YOU NEED:

Rice	1 cup
Toor Dhall	1/4 cup
Channa Dhall	1/2 cup
Moong Dhall	1 Fistful
Black urad dhall	1 Fistful
Green moong dhall	1 Fistful
Ginger	1 inch
Red Chilly	15 Nos.
Hing	Pinch
Salt	To taste
Water	To batter

To Garnish:

Coriander Leaf	Fistful
Chopped Onion	1 No.
Curry Leaf	Fistful

METHOD:
     Soak all the lentils (Grams and Dhall) and Rice for 6 hrs. Now drain the water. Put it all in mixer along with Hing, ginger and required salt. Grind it to a smooth batter or coarsely (It depends upon your taste). Let it sit down for a while. Just before you prepare adai, add chopped onion, coriander leaf and curry leaf. Mix well. Serve hot with aviyal or any type of chutney.

♬ Sangeetha♡Nambi ♬

Black Urad Dhall spicy rice

     Recently i got some recipes using "Black Urad dhall" from my friend. As you all know, already have tried a dosa recipe which you can find HERE. Since i got some left over uncooked dhall, thought of trying another recipe which is slightly far away different from the original recipe. I never thought it will taste good and more over my lil was enjoyed with onion raitha. Here comes the recipe for you !

ALL YOU NEED:

Rice	1 cup
Black Urad Dhall	1/4 cup
Chopped Onion	1 No.
Chopped Tomato	1 No.
Ginger Garlic Paste	1 1/2 spoon
Turmeric Powder	Pinch
Green Chilly	3 Nos.
Fennel Seeds	1 spoon
Mustard	1/2 spoon
Ghee	2 spoons
Salt	To taste

METHOD:
     Soak rice and black urad dhall for 1 or 2 hours (make sure, skin of dhall SHOULD NOT come out). Heat a spoon of oil in a pressure, add mustard, once splutters, add chopped onion, slited green chilly, fennel seeds, saute it for a while. Now add ginger garlic paste, once done, add tomato, give hard sauting until oil oozes out. Now add 2 cups of water, add required salt. Stir it. Pressure cook it as your pressure. I kept it for 10 mins in simmer after a whistle. After pressure gets released serve hot with raitha.
♬ Sangeetha♡Nambi ♬

Uppu Orundai

     "Uppu Orundai" - Its our favorite evening snack. Sometime we can have it as breakfast as well. From this you can understand how much we like this. Eventhough it has quite simple procedure, its been long time since i prepared this. So, thought of preparing this as our evening snack. I was controlling my evening hunger by not chewing some junks. Finally, the dish was ready and to my surprise, it got vanished just in a moment of time. Here comes oru evening snacker for your views !!!

ALL YOU NEED:

Rice flour	1 cup
Salt	To Taste
Water	1/2 cup

To Temper:

Chopped Red Chilly	2 Nos.
Mustard	1 spoon
Urad Dhall	1 spoon
Curry leaf	1 twig
Coconut Pieces	1/4 cup
Cumin	1/2 spoon
Oil	1 spoon

METHOD:
     Take a pan, heat a spoon of oil. Add mustard, once it splutters, add cumin seeds, urad dhall, chopped red chilly and chopped curry leaves, do fine sauting and put off the flame by adding coconut pieces to the oil. Allow it to cool. Now take a wide bowl, add sieved rice flour, pinch of salt, garnish items, mix it with hot water until it comes to rolling consistency. Now make it to small round balls and steam it for 10 to 15 mins. Now serve hot.

Note: You can also add chopped onion and Channa dhall for tempering.

Egg noodles

     Noodles & Fried Rice, this is the very simple and aromatic dish which can be prepared in easier and simplest way. But am not the noodles/fried rice lover due to its plain taste. Sounds contradictory right ! :P Being a eggeterian, i just want to try Egg Noodles which i can have it happily compare to the chicken noodles. Finally prepared it one day which was really yummy and the main wonder was my lil enjoyed having it !

ALL YOU NEED:

Hakka Noodles	1/2 pkt
Egg	3 Nos.
Diced Onion	1 No.
Chopped Carrot	1 No.
Chopped Garlic	6 Nos.
Diced Capsicum	8 Nos.
Pepper Powder	1 spoon
Garlic salt	1 spoon
Olive Oil	2 spoons
Salt	To taste

METHOD:
     Bring 1 cup of noodles to boil by adding some cups of water and pinch of olive oil. Once done, strain it and keep it aside. Take a wide pan, add a spoon of oil, add 3 eggs and scramble it along with pinch of salt and pepper. Once done, transfer it to a plate. Now again add a spoon of oil in the same pan, add diced onion, chopped garlic once done, add chopped carrot and do sauting it with salt and pepper powder. Once done add scrambled egg and give a soft stir. Now add the capsicum, just toss it for a while. Now as a final note, add the cooked noodles, give hard stir without disturbing the shape, at the same time it should mix with the mixture. Now garnish with garlic salt and serve hot with tomato ketchup.

Note: Same procedure can be done as Fried rice by replacing noodles with boiled basmathi rice.

♬ Sangeetha♡Nambi ♬

Black urad dhall dosai

     In general my all time favorite and savior recipe will be NORMAL, REGULAR dosai. Eventhough its my favorite, one point of time, am totally bored of usual one. Suddenly i got a many variants of dosai recipe from one of my friend. She got many and many varieties like ragi dosai, black urad dhall dosai, green gram dosai etc etc.
    Being a food blogger, do you think will i leave those versions ???!!! NOWAY!!! Asusual i looted the method from her :P Here comes my tried and tasted(ing) recipe....

ALL YOU NEED:

Idly rice	3/4 cup
Whole black urad dhall	1 cup
Fenugreek	1 tbsp
Salt	To taste

METHOD:
     Soak black urad dhall + fenugreek and idly rice separately for 4 hours. Now wash it well and grind separately by adding required salt and water, as we do it for usual dosai batter. Allow it to get fermented and prepare the dosa by adding generous sessame oil and serve crispy dosa with coriander chutney !

Note: Dont soak black urad dhall for longtime as the skin will come off. In 4 hrs time, black urad dhall will not be fully soaked, but still you can grind it to a fine paste.

♬ Sangeetha♡Nambi ♬

Kaima Idli

     Its my long term wish(!) to try Kaima idli at home. Have googled many sites for the recipe, finally got the best recipe from one of my co-blogger's site. Luckily i got some left over idlies immediately by next day. But still i was in hesitation and a thing which pulled me back was, i thought idly will absorb lot of oil. But its 100% FALSE. Quantity of oil which i used for deep frying was in same quantity, even after frying it. Thanks God ! Finally, i prepared my very favorite dish and it was yummylicious too !!!

    OMG! its my 275th post ! How did i forget it :-( very bad memory !!!

ALL YOU NEED:

Left over idlies	7 Nos.
Sliced Onion	1 No.
Chopped Tomato	2 Nos.
Chopped beans	1/2 cup
Ginger Garlic	1 spoon
Tomato Ketchup	1 tbsp
Red Chilli powder	1 1/2 tsp
Coriander Powder	1 tsp
Diced Capsicum	6 Nos.
Coriander leaf	1/4 cup
Mustard	1 tsp
Salt	To Taste
Oil	Deep Fry

METHOD:
     Dice the left over idlies and deep fry it till it turns golden brown. Keep a pan, heat a spoon of oil and add mustard. Once it splutters, add sliced onion, saute it well. Now add ginger garlic paste, do fine sauting until raw smell goes off. Its time to add chopped tomato. Saute it well with red chilly powder, coriander powder and pinch of salt. Now add chopped beans and let it get cooked. Now add diced capsicum and tomato ketchup, fry for just 2 mins. Add the fried idlies just 10 mins before you serve and do a soft stir. If you like to have crunchy feel, add idli just a min before you serve. Garnish with coriander leaf and serve hot with raita.

    Can you see the nice golden brown colored omapudi in the image, in general i love the little browned snack all time, which is 100% false, actually i burnt it slightly :P

Note: Leftover idlies should be refrigerated, just to avoid oil absorption. Actually the original recipe has green peas instead of beans.

♬ Sangeetha♡Nambi ♬

Change over day !

    Before starting my recipe post, i would like to wish all my friends and co-bloggers a very very "HAPPY NEW YEAR 2014"

    From the name itself you can understand today's post its going to be a different post but related to the FOOD. Now coming to the explanation of the change over: If its a weekend will plan for a different lunch which will be an unusual recipes.

    Eventhough its different and unusual, one day will get bored of that different, unusual recipes as well. Likewise, that bored day has come, was in panic mode on selecting the menu for my lunch. Suddenly i got an idea why i should not go for some variety rice excluding usual kozhambu, rasam and curd. So, i prepared some 5 dishes which are listed below.

    1. Tomato Rice
    2. Coconut Rice
    3. Veg fried rice
    4. Mint Chutney
    5. Potato fry
    6. White Rice

    You know it was tasted really yummy ! Henceforth, have planned to try this monthly rice. Have you ever tried before ??!!
Note: All unlinked recipes will be posted later.

♬ Sangeetha♡Nambi ♬

Ribbon Pakoda

     There was none who loves sweet recipes at home including me. At the same time, if it is savory dishes, it will get vanished within fraction of seconds. So, most of the time i used to prepare savory snacks at home. Nowadays am getting lot of time to enjoy in kitchen by preparing many new dishes. In that order, i have tried "Ribbon Pakoda" which is our all time favorite snack. Just of thought of sharing my method... Here you go....

ALL YOU NEED:

Rice Flour	1 cup
Besan Flour	1/2 cup
Urad Dhall Powder	3 tbsp
Chilli powder	2 tsp
Garlic Extract	3 tsp
Peanut Powder	3/4 tbsp
Butter	1.5 tbsp
Hing	Pinch
Salt	To Taste
Oil	Deep Fry

METHOD:
     Dry Roast and grind urad dhall. Now take some 5 garlic cloves and grind it in mixie by adding some water and filter the water and keep it aside. Now take a wide bowl, add rice flour, besan flour, urad dhall powder, coarsely grounded peanut, salt, chilly powder and hing. Mix all the dry ingredients well. Now pour the wet ingredients like butter and garlic water, mix well. If required add water until it comes to soft dough. Keep a wide kadai, add required oil for deep frying.

    Meantime take the press grease it with some butter or oil, now add the dough into the press. Once the oil gets heated, press the dough starting from the corners and to the centre. Let it cook for 2 mins and toss it to other side. Once it gets cooked, place it on a tissue paper. Now our favorite snack is ready !!

♬ Sangeetha♡Nambi ♬

Cranberry cake

     Its my long time goal (!) to bake a PERFECT cake, so far have tried plenty of variations in cake but last week was my PERFECT day to bake my PERFECT CAKE, i guess. Yes, finally i acheived it !!! Yiiiipppeeee! Without any further delay directly going to the ingredients and methods !

ALL YOU NEED:

Maida	1 cup
Rava	1/2 cup
Sugar	3/4 cup
Dried Cranberry	1/4 cup
Baking soda	1/2 tsp
Baking powder	1 tsp
Olive oil	2 tbsp
Curd	1/4 cup
Milk	2 tbsp
Salt	Pinch

METHOD:
     Take a wide bowl, add all the dry ingredients, mix well. You can sieve it, if possible. Now add all the wet ingredients, give a hard stir. Add required amount of milk, if the batter is too thick. Meantime preheat oven at 190 C for 10 mins. Now grease the cake pan with olive oil and pour cake batter and bake in oven for 30 to 35 mins in the same temperature.
    Once 3/4 batter got baked, grease the top with milk or oil just to avoid the dryness since we added rava. After 30 mins, insert a tooth pick and check if its coming out clean. If yes, your cake is ready and allow it cool and enjoy !

Linking this to Bake-A-Thon

♬ Sangeetha♡Nambi ♬

Rava Ladoo

     I should say this is We are not sweet lovers so its very rare to see sweet post in my blog. Once in a while i use to prepare sweet at home, think today is that "Once in a while" day, that too its "Hot from the stove" post :P Yes, am posting this immediately i prepared the ladoo ! so that i'll not forget the preparation method :D Here's my method !

ALL YOU NEED:

Rava/Sooji	1 cup
Sugar	1/2 cup+2sp
Chopped Cashew	3 tbsp
Elachi	2 nos.
Ghee	1/4 cup
Milk	1/4 cup
Raisins	2 tbsp

METHOD:
     Take a wide tawa, add 2 spoon of oil, roast chopped cashew and raisin (i used dried cranberries) Once done, take off from the stove. Now add the rava, fry it until nice aroma comes.DONT BURN IT. Once done, allow it too cool. Now add sugar, mix well. Powder the rava mixture coarsely along with elachi in mixer. Now place the powdered mixer in a wide pan, add roasted nuts, raisins and ghee. If the mixture is still seperating, sprinkle required milk, mix well and make round balls by pressing tightly. Once all done, taste your yummilicious ladoo. :-)

Note: You can also substitute milk with ghee, which will help you to keep ladoo stocked for a week.

♬ Sangeetha♡Nambi ♬

Broccoli stir fry

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

ALL YOU NEED:

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

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

♬ Sangeetha♡Nambi ♬

Pumpkin halwa

     Nowadays i feel like am a long mile away from yhis blogging world. Eventhough i have quit my job, its very difficult to manage my blog with my kid. Actually she is letting me to touch my laptop, all time she is owning that :-( but still i dont want to leave my space just like that. So finally got my laptop free'd and planned to post a sweet which i prepared/tried on diwali :-)

ALL YOU NEED:

Grated pumpkin	5 cups
Elachi powder	Pinch
Food color	Pinch
Ghee	4 tbsps.
Sugar	To taste
Nuts	1/2 cup

METHOD:
     Take a wide tawa, add 2 spoons of ghee, fry the required nuts and keep aside. Now, add grated pumpkin, let it boil until it gets raw smell goes off. Add a pinch of food color and the required sugar. Keep on stiring it by adfing ghee inbetween, make sure it should not get burnt or stick to the pan. Quantity of the added pumpkin will get reduced. Though i added 5 cups, got only a small cup of halwa :-( Once you are reached halwa consistency, add the roasted nuts and put off the flame.

♬ Sangeetha♡Nambi ♬

Spicy plantain fry

     This is my moooooooooooost favourite dish which i looted from our family friend. From my childhood whenever i go to their home, they prepare either this fry or potato fry with a perfect sambar. Its a real evergreen dish as per my taste. Since i moved to a new place, am missing those fry from that aunt. So, i called her and asked the recipe. Even she explained politely and here is the tried and tested fry for your views....

ALL YOU NEED:

Plantain	1 No.
Diced Onion	1/2 no.
Dice Tomato	1/2 no.
Coriander Leaf	1 Twig
Ginger	1/2 inch
Garlic	2 Nos.
Chilly Powder	1 spoon
Turmeric Powder	Pinch
Salt	To Taste
Oil	3 spoons

METHOD:
     Cut the plantain into medium-thick round pieces. Take a mixer, add diced onion, tomato, ginger garlic, coriander leaves, grind it to a fine paste. Add required chilly powder, turmeric powder, grinded mixture to the round plantain pieces. Mix it well y adding required salt. Sprinkle water if required. Let it sit for a while. Now heat 2 spoons of oil in a wide pan, transfer the mixture to the pan, Keep the flame in medium. Do fine sauting until the mixture coats well and gets fried. If it sticks to the pan, add spoon of oil on its sides. Now serve hot with any type of rice.

♬ Sangeetha♡Nambi ♬

Omapodi

     After i left the job, i got handful of time which am spending completely with kid and trying different recipes. Now coming to this post, still i wonder a festival snack recipe in my blog ??!! Its still a BIG exclamation :) Yes, this is my first tried omapudi recipe in my so far marriage life. But my mom is very well expertise in prepare all kinds of festival recipes, so, i have heard my mom telling, hand will be very painful when we prepare omapudi, murukku and mixture, so was in dilemma whether to take this up or not. Finally i tried and here its for your views.

ALL YOU NEED:

Besan Flour	1 cup
Rice Flour	1/4 cup
Red chilly Powder	1 spoon
Hot oil	3 spoons
Ajwain	1 spoon
Salt	To Taste
Oil	To Deep fry

METHOD:
     Dry roast the ajwain until nice aroma comes. Coarsely powder it in mixer. Heat 1/4 cup of water, add ajwain powder into it, let it sit for a while. Meantime, take a wide bowl, add sieved besan flour, rice flour, 3 spoons of hot oil, required salt, red chilly powder, mix it well. Now strain the ajwain powder mixture. Pour the required amount of ajwain water into the flour mixture, mix well until it reaches the soft dough. Keep an eye, it should not be too sticky. Heat a pan for deep frying, meantime fill it into the omapudi press. Once the oil gets heated, press the dough gently and toss it both the side, until it gets cooked.

    Can you see the nice golden brown colored omapudi in the image, in general i love the little browned snack all time, which is 100% false, actually i burnt it slightly :P

Note: Since i didn't have butter at home, compromised it with additional 2 spoons of hot oil.

♬ Sangeetha♡Nambi ♬

Veggie Salad

     This is the first time am posting "NO HEAT" recipe ! Yes, this is a real healthy, tasty and less time consuming recipe, it is S A L A D. Since i have shifted my house to very new location, am trying to adopt the new recipes which ever i come across. I should this is one among them. This i tried it in a restaurant with all plain veggies with a dip. OMG ! i immediately fell in love with that dip which had an amazing punch with both tangy and salty. So, i rushed to the supermarket immediately by next day and grabed the exact dip tub. So here is my heart touched and my first tried salad for your views.

ALL YOU NEED:

Diced Carrot	2 Nos.
Chopped Onion	1 No.
Sweet Corn	1/4 cup
Diced Cucumer	1/4 cup
Chopped Spinach	1/4 cup
Lemon Juice	2 spoons
Pepper Powder	Pinch
Ranch Dip	2 spoons
Salt	To Taste

METHOD:
     Take a wide bowl, add all the chopped/diced veggies and corn, pour 2 spoons of lemon juice, pinch of pepper powder and 2 spoons of ranch dip. Adjust with salt. Now its time to eat the healthy, tasty and colorful salad.

Note: Can also add chopped cabbage and chopped tomato.

♬ Sangeetha♡Nambi ♬

Lady's Finger Poriyal with a sweet news !

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

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

ALL YOU NEED:

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

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

♬ Sangeetha♡Nambi ♬

Mint Rice

     Nowadays its like hard days to manage both office and home parallely. Due to that, i felt am completely out of this blogging world. Since it been more than a week month, just to placing my attendance, am going to post this rice recipe, which is an another looted recipe from my lunch mate box (!) Yes, this is her mom's all time best recipe which i tasted so far. Its been very loooooooong time i got this recipe from her mom and the time came for me to prepare only on last month which is a big delay and only now i got the time to post it here (Again a delay). Rather naming this dish as "Mint Rice", i should call it as "Mint Rice in Delay" :P Here is the recipe for your views..........

ALL YOU NEED:

Basmathi Rice	1 cup
Chopped Onion	2 Nos.
Ginger Garlic Paste	1 1/2 spoon
Green chilly	3 Nos.
Mint Leaf	1 bunch
Coconut	2 Pieces
Ghee/Oil	3 spoons
Salt	To Taste

METHOD:
     Heat a pan with spoon of oil. Do the sauting of Mint leaf by adding pinch of salt. Allow it cool and Grind it to a fine paste along with 2 pieces of coconut. Keep it aside. Heat 3 spoons of oil in a pressure pan, add chopped onion and green chilly. Do fine sauting, now add ginger garlic paste and the grinded mixture. Do fine sauting, until the raw smell goes off. Now pour 1 1/2 cups of water. Once it comes to boil, add 2 cups of basmathi rice and add required salt. Close the pan with lid partially. DONOT put the whistle/weight. Wait for 5 mins. Now open the lid, do soft stir. Now close the pan completely without whistle/weight. Place the flame in simmer for 10 mins and Switch it off.

Note: I added some channa dhall just to skip the plain mint taste.

♬ Sangeetha♡Nambi ♬

Dryfish thokku

     Any non-veggie person, will say NO to Dryfish or karuvaadu !!! I am NOT for sure. Everyone in my family are very huge fan of this recipe. Me and my husband can have it with plain rasam rice which have heavenly taste. I was bit skeptical to try this because its belongs to some different variety of dryfish, which i never ever tasted it before. But once i prepared it at home, OMG ! the smell occupies the entire home and my husband rushed to the kitchen to taste it immediately. Literally we both enjoyed !!! Hope u too will like this version for sure. Final note, i forgot to get the name of the dryfish :(

ALL YOU NEED:

Dry Fish	6 Nos.
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Chopped Garlic	10 Nos.
Chilly Powder	1 spoon
Turmeric Powder	Pinch
Mustard	1 spoon
Oil	2 spoons
Salt	To Taste

METHOD:
     Clean the dry fish properly and let it sit for a while. Heat 2 spoons of oil in a pan. Add mustard, once its done, add chopped onion and garlic, do fine sauting by adding a pinch of salt. Now add chopped tomato, do sauting for another 3 minutes. Now add chilly powder, turmeric powder, give hard stir until the oil oozes out. Now add on the dry fish, saute it again until the dry fish coats with the mixture and adjust with salt. Be careful while adding salt, as we are using dry fish.

♬ Sangeetha♡Nambi ♬

Rava Kichadi

     Being 4 yrs old in married life, this is the second try of my "All time Disaster" recipe - "The Rava Kichadi". Before, giving a note about this, i need to say, Thank god, atleast now i got this perfectly done. Yes, my first try was a complete disaster. Check the story here. If it comes to any recipe related to Rava/Sooji, for sure, i'll be bit scared on giving a try. Because, somehow i'll miss out the proper proportion and it will become gooey. One day, when i was browsing my co-bloggers's space, this recipe tempted me suddenly. So, thought of trying it once again with lot of NO HOPE(!) in my mind. Thank god, it came out very well. Me and H literally enjoyed having this.

ALL YOU NEED:

Rava/Sooji	1/2 cup
Carrot	2 Nos.
Beans	10 Nos.
Potato	2 Nos.
Green Peas	1/2 cup
Ginger Garlic Paste	1 spoon
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Turmeric Powder	Pinch
Coriander Leaf	2 Twigs
Green Chilly	4 to 5 Nos.
Curry Leaf	1 Twig
Cinnamon	1/2 inch
Cloves	5 to 6 Nos.
Water	2 or 2 1/2Cups
Ghee	5 spoons
Salt	To Taste
Oil	2 spoons

METHOD:
     Take a non-stick vessel. Add 2 spoons of ghee, add the rava, fry it when it starts turning to golden brown. Place it in a seperate plate. Now again heat 2 spoons of oil. Once done, add chopped onion, cinnamon, cloves, slited green chilly, curry leaf, coriander leaf and ginger garlic paste. Saute it until it turns golden brown, now add tomato, saute it until the oil comes out. Now add the chopped vegetables along with pinch of salt. Pour 2 1/2 cups of water, close the vessel with the lid, until the water gets boil and the vegetables are half cooked. Now add the roasted rava gradually without forming any lumps, adjust with salt. Stir inbetween. Once it comes to kichadi consistency, put off the flame, add 2 spoons of ghee, do a stir. Serve hot with coconut chutney.

♬ Sangeetha♡Nambi ♬

Brinjal Drumstick Poriyal

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

ALL YOU NEED:

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

To Garnish:

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

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

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 ♬