Lady's Finger Curry

     This is my mom's curry. Since the preparation time is minimal whenever she feels bored of cooking or need to prepare an immediate lun, she will blindly prepare this for our lunch time with plain pappad. You know how it will taste with hot steamed rice.. OMG ! I have no words... I should say this should be in our "Savior" list which can be prepared in very minimal period. Heres the minimal lunch curry for your views....

ALL YOU NEED:

Lady's finger	1/4 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Grated Coconut	1/4 cup
Coriander Leaf	2 Twigs
Tamarind Syrup	1/4 cup
Curry Leaf	1 Twigs
Green chilly	4 Nos.
Mustard	1 spoon
Oil	2 spoons
Salt	To Taste

METHOD:

     Make a thin slices of Lady's finger. Let it sit for a while. Keep a pan, heat a spoon of oil, add mustard, once it splutters, add chopped onion and pinch of salt, do a saute. Now add on chopped tomato, slited green chilly, curry leaf, turmeric powder and coriander leaf. Do a fine sauting and now add on the sliced lady's finger and add a cup of water and the tamarind syrup, allow it to boil until its get cooked and adjust with salt. Now add on the grated coconut, let it boil until it mix well with the mixture. Put off the flame. Now serve hot with steamed rice and pappad.

Note: If it is not much spicy, add a pinch of chilly powder which is optional.

♬ Sangeetha♡Nambi ♬

Simple Chicken Curry

     I always be in sceptical mood when it comes to Sunday b'cos that's a NON-VEG DAY :( Since am a Non-Veg hater, always i'll be in dilemma. Atleast after my marriage am getting changed to be as a Non-Veg liker (not a Lover still) only b'cos of this curry. I came to know this thru my hubby's grandma. Usually my mom use to add coconut for her traditional, native based chicken curry which is mostly not much spicy even we dont like it much. But this one will be the "SPICY ROCK STAR", though it has very simple procedure. Here comes for your views....

ALL YOU NEED:

Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Curry Leaf	1 Twigs
Coriander Leaf	2 Twigs
Green chilly	1 inch
Mustard	1 spoon
Oil	2 spoons
Cinnamon	1/2 inch
Cloves	5 Nos.
Fennel Seed	1 spoon
Salt	To Taste

To Pressure cook

Chicken	1/4 kg
Chilly Powder	1 spoon
Turmeric Powder	Pinch
Coriander Powder	1 spoon
Ginger Garlic Paste	2 spoons
Water	1/2 Tumbler

METHOD:
     Prepare Ginger, Garlic paste using the given proportion. Let it sit for a while. Take a pressure pan, add all items under "To Pressure cook" and cook it for 3 whistles and put off the flame. Until pressure gets released, Heat a spoon of oil in a pan, add mustard, add cinnamon, cardamon, fennel seeds, chopped onion, saute it for a while. Then add chopped tomato, saute well until oil oozes out. Now pour the pressure cooked items. Allow it boil until it reaches thick consistency. Now its time to add chopped curry leaf, coriander leaf and green chilly. Give a min sauting and put off the flame. Serve hot with steamed rice.

♬ Sangeetha♡Nambi ♬

Feast to ur eyes !!!

    Each year will celebrate our Pongal Fest in my hubby's hometown and they follow some traditional way by decoring the entrance with color kolam, mango leaf, Garlands and so on. Also, they prepare pongal in our very own traditional way using earthern pot in firewood. Are you thinking, why suddenly telling Home town stories ??!! or thinking am going to post a Sweet Pongal recipe ??!! My answer is NO. Just to have a change, instead of sharing usual feast to ur tongue by posting a recipe, am going to share a feast to ur eyes today. Yes, As i did last year, i alloted or dedicated this post for my Pongal Fest Kolam which was done by me during Main Pongal day and Mattu Pongal day. Usually we put 2 kolams on each day. So, totally am going to share my four Kolam designs. Here is the color feast for ur eyes. Click here for my last year kolams.

Main Pongal Day - Kolam :1

Main Pongal Day - Kolam :2

Mattu Pongal Day - Kolam :1

Mattu Pongal Day - Kolam :2 (Specially done for my kid)

     IS IT LIKEY ???!!!

♬ Sangeetha♡Nambi ♬

Kanchipuram Idly

     Its my long time wish to taste this idly and that too need to give a try atleast once. Even went to "Murugan Idly" shop in chennai to taste but i got an unlucky response as they dont have it in menu on that day :( So, finally decided, Why need to depend on Hotels, why shouldnt i give a try. After my long time surfing on net, finally got the recipe and was sceptical to take up because, addition of Ginger and Pepper which always gives bitter taste when the ratio gets mismatched. Somehow roughly calculated the ratio and finally tried the basic version !!! Even am happy with the outcome but thought my hubby will not like this for sure. But it was vice-versa, OMG ! He enjoyed thoroughly... That was a real surprise to me :)

ALL YOU NEED:

Idly Batter	3 cups
Mustard	2 spoons
Pepper Corns	1 spoon
Cumin Seeds	1 spoons
Chopped Ginger	1 inch

METHOD:
     Coarsely grind pepper corns and keep it aside. Heat a spoon of oil in a pan. Add mustard, once it splutters, add coarsely powdered pepper corns, chopped ginger and cumin seeds. Saute it for 5 minutes. Put off the flame. Allow it to cool down. Once done, add the sauted ingredients to the idly batter, give a hard stir. Now pour it in a wide bowl and pressure cook it or Take a mini paper cups, grease with oil, pour the batter into it and place it in idly pan and pressure cook it as you do cook normal idlies.

♬ Sangeetha♡Nambi ♬

Potato Bengal Gram Kurma

    Instead of naming it as "Potato Bengal Gram Kurma", i should name it as "My MIL's kurma". Whenever my MIL prepare chapati at home, blindly i can say the side dish will be either this or Potato Masala. Think this is her most favorite curry. I should be happy atleast she is helps me in cooking since am an office goer. My big thanks to her. Also, i should say my second thanks, because of her i excavated a new recipe and i got a recipe/content to fill this post :P To be frank, i should say, this is one of the best combo for chapati when it is tasted as hot pot. Just me gave a try one day. That's excavated day's clicks and Steps for your views. :)

ALL YOU NEED:

Chilly Powder	1 spoon (Optional)
Coriander Leaf	2 Twigs
Fennel Seeds	1 spoon
Curry Leaf	1 Twigs
Mustard	1 spoon
Salt	To Taste

To Pressure cook

Turmeric Powder	Pinch
Bengal Gram	Handfull
Green Chilly	4 Nos.
Potato	5 Nos.
Salt	Pinch
Water	1 glass

To Roast & Grind

Small Tomato	2 Nos.
Fried Gram	1 1/2 spoon
Cinnamon	Pinch
Coconut	8 pieces
Onion	2 Nos.
Ginger	1 inch
Garlic	8 cloves
Cloves	4 Nos.
Oil	1 spoon

METHOD:
     Pressure cook items under "To Pressure cook" for 5 minutes in simmer. Roast & Grind the ingredients under section "To Roast & Grind". Let both sit for a while. Keep a pan, add a spoon of oil. Add mustard, let it splutters. Now add curry leaf, coriander leaf and fennel seeds. Its time to pour the grinded items and give a stir. Now mash the pressure cooked potato and add it to the pan. Give a mix. Now pour the pressure cooked bengal gram which stays in the cooker. Give a hard stir. If it is not so spicy, add a spoon of chilly powder. Adjust with salt. Add water if it too thick consistency. Allow it to boil until the raw smell goes off.

I wish all my friend and fellow blogger a very HAPPY PONGAL !!!

♬ Sangeetha♡Nambi ♬

Chettinad Mutton Curry !!!

    I am not a lover of Non-Veg. But weekly once, chicken will be in my menu list only for my hubby and lil one. You wont believe me, in this 4 yrs of my marriage life, eventhough my hubby is a big lover of Mutton dishes, i never tried Mutton items,(except Mutton liver soup served for my kid) :( One day, somehow googled a mutton curry recipe and planned to give a try on it. Wow ! that tasted heavenly. Being a non-lover of mutton items, I was simply licking the curry, just think what my hubby would have done :P Asusual, lil one and Hubby emptied the bowl... S I M P L E :D Soooooooo, first time in the life history of my RECIPE EXCAVATOR (My blog name :P), here showcasing my first tried mutton curry recipe for your viewssssssssssss :)

ALL YOU NEED:

Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Corainder Leaf	2 Twigs
Curry Leaf	1 Twigs
Cloves	5 Nos.
Cinnamon	1/2 inch
Salt	Pinch
Oil	3 spoons

To Saute

Corainder Seeds	2 spoons
Poppy Seeds	1 spoon
Green Chilly	4 to 5 Nos.
Coconut	2 pieces
Pepper Corns	1 spoon
Fennel Seeds	1 spoon
Garlic	8 Nos.
Ginger	2 inch
Oil	1 spoon

To Pressure cook

Mutton	1/4 kg
Turmeric Powder	Pinch
Chilly Powder	Pinch
Salt	Pinch
Water	1 glass

METHOD:

     Add ingredients under "To Pressure Cook" for 10 to 15 minutes in simmer after a whistle. Keep a pan, heat a spoon of oil. Add ingredients under "To Saute" one by one, saute until raw smell goes off. Switch off the flame. Let it cool down. Now grind it to a fine paste. Heat 2 spoons of oil in a pan, add chopped onion, once it gets sauted, add chopped tomato and grinded mixture. Saute well until oil oozes out. Now add the pressure cooked items, adjust with salt, saute it until it becomes thick consistency. Before you switching off the flame, add chopped coriander and curry leaf, saute for a while.

Note: If you find its not much spicy, add chilly powder after adding all the ingredients.

♬ Sangeetha♡Nambi ♬

2013 - The Rumour Breaker !!!

    Hah !! Its 2013 finally........ Yyyyyyyyiiiiiiiipppppppppeeeeeeeee !!!!!!!!!! After so many disbeliefs roamed across the globe, finally the GREAT 2013  has born. Huuuurrrraaaayyyyyy !!!! I am so happy in welcoming 2013 which came out after a big struggle :P Whole heartily wishing each and every person in this world a very very very Happy, Prosperous, Rumourless and Fun-filled "NEW YEAR - 2013". Have a great and fantastic year ahead with my Bhonda Feast :P

Courtesy - Image : Google|Text: Sangeetha (ME :P)

     This is my hubby's all time favorite. If its my hubby's favy obviously YESSSSSSSS !! Its my hatred one :P. I dont like this much because its taste so plain even-though i add pepper and coconut. This is very rarely prepared snacker in my home. So, after a BIGGGGGGGGGGG LOOOOOOONNNNNNGGGGGG gap thought of giving surprise to my hubby by preparing his favorite tea time muncher. Instead of being surprised, he was quietly enjoying it with a smile on his face but I got a surprise there i.e. even my lil joined her dad's way and she was enjoying !!!! i was just sitting as an ODD MAN OUT. I am a helpless poor girl :( He he he... Jokes apart... Here comes the my hubby and lil favorite tea time muncher.

ALL YOU NEED:

Urad Dhall	1 cup
Coconut slices	1/4 cup
Pepper Corns	1 spoon
Chopped Ginger	1 spoon
Corn Flour	1 spoon
Curry Leaf	2 Twigs
Rice Flour	2 spoons
Salt	To Taste
Oil	To Deep Fry

METHOD:
     Soak Urad dhall for 2 hours. Drain the water and grind it smoothly by adding corn flour, rice flour and required salt. Heat oil for deep frying in a frying pan. Meantime, now take out the grinded mixture in a wide bowl, add pepper corns, coconut slices, chopped curry leaf, chopped ginger, give hard stir until all the ingredients combines together. Check whether oil gets heated by adding a pinch of batter into it. Once it pops out, take some batter in bonda shape and fry it in batches. Now serve this with some hot chutney.

♬ Sangeetha♡Nambi ♬

Chicken Soup

     Before my marriage during all Sundays, my mom use to prepare this Chicken Soup and serves us without fail. Eventhough its a simple process, i don't feel or i can say, i never tried preparing this soup after my marriage. One day, just thought of preparing it blindly without knowingly the method. Just added all the ingredients whichever flashed in-front of my eyes :P I am sure, the outcome will not be much bad but still with some fear on my face, i served it to my hubby without tasting it. To my surprise, i got a comment that, "The taste was good and he told me to prepare it on every sunday". What-else you need !!!??? :)

ALL YOU NEED:

Chicken	1/4 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Ginger Garlic Paste	1 spoon
Chilly Powder	1 spoon
Turmeric Powder	Pinch
Coriander Leaf	1 Twig
Corn Flour	1 spoon
Cinnamon	1/2 inch
Egg Poriyal	2 spoon
Fennel Seed	1 spoon
Cloves	4 Nos.
Salt	To Taste
Oil	1 Spoon

METHOD:

     Take a pressure cooker, Heat a spoon of oil, add chopped onion, cinnamon, cloves, fennel seeds and pinch of salt, saute it until raw smell of onion goes off. Now add tomato, ginger garlic paste. Saute it well. Add cleaned chicken, turmeric powder, chilly powder. Give a hard stir, until chicken pieces get coats with the mixture. Add half glass of water and lid on the cooker partially. Once it gets boiled. Lid off and give a stir. Close the cooker completely and keep it for 5 whistles.

    Once the pressure gets released, collect the water in a wide bowl, let the chicken pieces sit aside.Now, add a spoon of corn flour in the extract, mix well without any lumps. Keep it in flame, Once it reach the soup consistency, simmer it. Now add 2 spoons of egg poriyal and take a piece of cooked chicken (which we kept aside) and cut into tiny pieces, add into the soup, adjust with salt. Let it be in simmer for 5 mins. Keep on stirring it. Now put off the flame. Serve hot by garnishing with chopped coriander leaf.

♬ Sangeetha♡Nambi ♬

Simple Bhel Pori

     I had some left out puffed rice sitting silently on our table. Since am not a food wasting person, i want to use it in some ways. I was breaking my head for some days wherever i crossing the table. Just like that an idea got stroked my mind so was waiting for my weekend to come. Even that day has come to gobble the left over puffed rice. As am an ardent fan(!) of Bhel Pori, I prepared a very simple Bhel Pori chat for our evening snacks using some basic in-house products. OMG ! you don't believe me, it really had a heavenly taste :)

ALL YOU NEED:

Puffed Rice/Pori	1 cup
Chopped Onion	1 No.
Chopped Tomato	1 No.
Coriander Leaf	3 Twigs
Chilly Powder	Pinch
Grated Carrot	1 No.
Tomato Ketchup	2 spoons

METHOD:
     Add the puffed rice in a wide bowl. Add all ingredients 1 by 1 except chopped coriander leaf and Tomato Ketchup. Mix gently without breaking the shape of puffed rice. Now chaat is partially ready. Few mins before you serve it, add 2 spoons of tomato ketchup and chopped coriander leaf, give a soft stir. Serve immediately to taste it with crunchy munchy feel :)

Note: To celebrate CHRISTMAS 2012, just added Jingle Bells and Snowfall.. Is it likey !!?? :P

♬ Sangeetha♡Nambi ♬

Moong Dhal Paayasam

     I have a habit of tasting paayasam with Vadai mostly. If it is Dhal Paayasam, OMG ! no words to explain. But asusual, my hubby is not a lover of Dhal Paayasam :( he is very fond of Semiya Paayasam or Sago Paayasam but am not a lover of Semiya/Sago Paayasam. Oh God ! what is this !!! (I can read ur mind voice :P) During an auspicious day, I was so glutton to taste this dhal paaysam. So, somehow convinced my hubby and prepared this. When i was in mid of this preparation, i felt to taste it with Masala Vadai, even i prepared it too. I was just waiting to taste this in Banana Leaf, somehow finished my regular rice items and its time to taste Dhal Paayasam with Masala Vadai that too in Banana Leaf. Can you imagine that !!! Its a Real Yummy feast. OMG ! it was like heavenly taste and was giving live commentary on the taste to my hubby. You would have seen my hubby face during that time, he he he... His face was like GGGGGGrrrrrrrrrrrrr !!!! :P Fine, Jokes apart, here comes my heavenly feast for you all....

Sorry, for the bad clarity :(

ALL YOU NEED:

Moong Dhall	1 cup
Warm Milk	1 cup
Coconut pieces	6 Nos.
Jaggery	To Taste
Elachi	2 Nos.
Raisins	8 Nos.
Cashew	6 Nos.
Water	1 glass
Ghee	3 spoons
Salt	Pinch

METHOD:
     Pressure cook Toor Dhall with a pinch of salt. Once the pressure gets released, pour a glass of water and make it as bit watery. Now take a heavy bottomed pan, pour moong dhall and pour the warm milk and give a hard stir. Now add in the jaggery syrup (prepared after usual filteration process) keep it in simmer and stir inbetween. Let it boil for a while until raw smell of jaggery goes off. Coarsely grind the coconut pieces with elachi and add into the paayasam. Mix well. Moong Dhall will easily stick in the pan, so please take extra care. Heat some 3 spoons of ghee, add raisins and cashew, saute it until it turns golden brown. Now add into the Paayasam. Stir it well. Put off the flame. Now its time to taste it with Vadai :P

♬ Sangeetha♡Nambi ♬

Bhajji

     Its been long time i posted Tea time snacker. So, thought of posting this today which i use to prepare often during my weekend tea time. Since am not a lover of oil items, i use to prepare this only for my hubby and my lil one. When it is Raw Banana Bhajji, my hubby will be the Man of the Series and my lil one is the Man of the Match, who will empty the whole bowl :P Also my hubby will love to take with a hot cup of Tea or Coffee ever. Whenever he feels like having snacker in the evening, will blindly prepare this which is a minimal time consumer. So, here is my lil and hubby's favorite recipe.....

ALL YOU NEED:

Bengal Gram	1 cup
Rice Flour	3 spoons
Red chilly powder	2 spoons
Raw Banana/Onion/Potato	Sliced
Baking Soda	Pinch
Food Color	Pinch
Salt	To Taste
Water	1/2 glass
Oil	To Deep Fry

METHOD:

     Heat oil in a pan for deep frying. Meantime, take a wide bowl, add bengal gram, rice flour, baking soda, food color, red chilly powder and salt, mix well by adding water. Add water until it comes to Bhajji flour consistency. Once the oil gets heated, dip the slices of raw banana/onion/potato into the dough and add it into the oil, deep fry it until it gets cooked. Simple is it ??!! Now serve hot with Tea.

♬ Sangeetha♡Nambi ♬

Vegetable Kurma

     Before i start my usual anecdote, i want to tell, this is my mom's version. My usual intake number of chapati are 3 by default, but whenever my mom prepare this kurma, intake numbers will be countless. Chapati in my plates will get vanish by next moment she serves :P I'll die for this kurma ever and love to taste this ONLY with chapati. Every one in my family will love to taste this. So, she use to prepare this very often. But after my marriage, as my hubby is not a chapati lover, i use to prepare it once in half year :( One day, i should say it was my favor day with very chill rainy climate, without asking any option to my hubby, just like that i prepared this dish. OMG ! i was in heaven on that day :P Even my hubby really enjoyed that hot and spicy kurma during that chill weather. So, why further delay ???Here comes my mom style kurma and my most favoriteeeeeeee !!!!!!!!!!

Here comes.......

ALL YOU NEED:

Chopped Beans	1/4 kg
Chopped Carrot	1/4 kg
Chopped Cabbage	1/4 kg
Chopped Tomato	1 No.
Chopped Onion	1 No.
Coriander Leaf	Handful
Turmeric Powder	Pinch
Soaked Peas	1 cup
Mustard	1 spoon
Salt	To Taste
Oil	2 spoons

To Roast & Grind

Corainder Seeds	3 spoons
Diced Onion	1 No.
Green Chilly	4 to 5 Nos.
Fried Gram	2 spoon
Fennel Seed	1 spoon
Coconut	6 to 7 pieces
Garlic	4 cloves
Ginger	1 inch
Elachi	1 No.
Oil	1 Spoon

Roasted....

Veggies....

METHOD:
     Take a pan, heat a spoon of oil. Now add all items under "To Roast & Grind", saute it until raw smell goes off. Allow it to cool. Once done, grind it to a very fine paste. Let it sit for a while. Now, heat 2 spoons of oil in pressure pan, add mustard. Once it splutters, add chopped onion, chopped Tomato, saute it for a while. Pour the grounded paste, saute it well. Now add the chopped veggies. Mix well with the paste. Add turmeric powder and add required salt and a cup of water. Partially close the pan for a while. Now saute it again and close it completely and pressure it for 5 whistles and Switch off the flame. Once the pressure gets released, garnish with chopped coriander leaf and Serve hot with Chapati. OMG ! literally mouthwatering here... :P
♬ Sangeetha♡Nambi ♬

Kaaramani-Carrot Poriyal

     Whenever i go to market, i use to see people selling bunches of Kaaramani, as its a new veggie to me thought of giving a try one day. At the same time, i dont want to take risk much so planned to prepare this in the form of Beans-Carrot Poriyal by replacing Beans with this veggie, Kaaramani. Wow ! its a big surprise, everyone in my family thoroughly enjoyed also i had with bread by having it as a filler.

ALL YOU NEED:

Chopped Kaaramani	2 cups
Chopped Carrot	2 Nos.
Chopped Onion	2 Nos.
Moong Dhall	1/2 cup
Urad Dhall	1 spoon
Grated Coconut	1/2 cup
Coriander Leaf	2 Twigs
Curry Leaf	1 Twig
Mustard	1 spoon
Oil	2 spoons

To Boil:

Turmeric Powder	Pinch
Chilly Powder	1 spoon
Salt	To Taste
Water	Required

METHOD:

     Take a pan, add chopped kaaramani and all the ingredients under "To Boil" section. Let it cook well. Now, drain the excess water. Now heat a spoon of oil in a pan, add mustard, once it splutters, add urad dhall, wait until it turns golden brown. Now add chopped onion, curry leaf, coriander leaf and pinch of salt. Saute it for a while. Now add boiled kaaramani and chopped carrot. Saute well until it mix with sauted onion. Close the pan lid, allow the carrot to get cooked. Meantime, semi-pressure cook moong dhall. Make sure, moong dhall should not overcooked. Now open the lid, add moong dhall, grated coconut and adjust with salt. Let it be in simmer for a while. Now put off the flame and serve hot.

♬ Sangeetha♡Nambi ♬

Semiya Paayasam

     Another first tried recipe here...... Our entire family is not a sweet loving family. So, its very rare to prepare sweet at home. But i was sceptical to prepare this dish for the first time. Its all b'cos of my kid's playschool order. It was a day before onam, they arranged for a mini function which was Onam celebration they gave instruction to bring this payasam. So, me somehow surfed google(!) and finally got the preparation method and served to my kid's onam celebration.

ALL YOU NEED:

Vermicelli	1 pkt
Sugar	1 1/2 cup
Thick Milk	1/2 litre
Salt	Pinch

To Garnish

Ghee	5 spoons
Elachi	1 No.
Cashew	7 Nos.
Raisins	10 Nos.

METHOD:

     Bring down milk to boil. Let it be in simmer for a while. Meantime, roast the vermicelli in a pan for a while. Put off the flame. Once it gets cool, add it to the milk. Allow it to cook. Now add powdered Elachi and sugar gradually as per the taste. Give soft stir by not breaking the vermicelli. Let it sit in flame for a while. Parallely, heat 5 spoons of ghee in a pan, add raisins and Cashew. Fry it until it turns golden brown. Now, lets come back to the vermicelli, once its well boiled, add a pinch of salt to increase the sweetness. Now add the garnished items and stir it for a while and put off the flame. Serve hot !!!

♬ Sangeetha♡Nambi ♬

Vaazhapoo/Plantain Flower Poriyal

     I'll madly die for this poriyal. Yes, if it is hot from the flame. OMG ! i can't express my love towards it. All these "Hot from Flame" tasting was before marriage but now... Hope everyone knows that. :( Fine, this is the first time i prepared this poriyal after my marriage. Reason behind this late try was due to the cumbersome cleaning process. One day, when am returning back to home from office, i saw a very fresh Plantain flower, it tempted me much much to taste it right away so bought it blindly. Thank God, luckily, MIL - my savior was there at my home so asked here to clean it and chop it. Without any further delay, i prepared it. OMG ! what a heavenly taste it has !!! Everyone should try this for sure.. Here comes my moooooooosssssstttttttttt favyyyyyyyy poriyal.... :)

ALL YOU NEED:

Chopped Onion	2 Nos.
Toor Dhall	1/2 cup
Grated coconut	1/2 cup
Urad Dhall	2 spoons
Green chilly	3 Nos.
Curry Leaf	1 Twig
Mustard	1 spoon
Oil	2 spoons

To Pressure Cook

Cleaned Vaazhapoo	1 No
Turmeric Powder	Pinch
Chilly Powder	4 Nos.
Salt	To Taste

METHOD:

     Take a cooker, add all ingredients under "To Pressure Cook" and pressure it for 3 whistles. Leave it until it release the pressure. Keep a pan, heat 2 spoons of oil, add mustard, once it get splutters, add Urad dhall, once it turns golden brown, add chopped onion, silted green chilly, curry leaf and coriander leaf, saute it for a while. Mean time, do partial pressure cook of Toor dhall by adding a pinch of salt to it. Now its time to add cooked plantain flower, drain the excess water and add to the pan. Do a sauting. Drain the excess water in Too dhall and add it to the pan. Now add the grated coconut and adjust with salt. Saute it for 5 to 7 mins until coconut and toor dhall gets coated with the plantain flower. Put off the flame. Transfer it to serving bowl. Enjoy the heavenly taste. :)

♬ Sangeetha♡Nambi ♬

Lady'sfinger Masala

     Its my first tried recipe. Mostly i'll not like Lady's finger b'cos of its stickyness but this i liked it very much. Looted this recipe from my office colleague. She prepared this using Brinjal, just thought of giving a try with Lady's finger. Eventhough it was prepared by me, i was sceptical to taste it as am not a big lover. But, you want to know the outcome result. OMG !!! it was real yummy and big percentage of the dish was emptied by me.

ALL YOU NEED:

Lady's finger	1/4 kg
Turmeric Powder	Pinch
Coriander Leaf	Fresh
Salt	To taste
Oil	4 spoons

To Roast & Grind

Big Onion	1 No.
Tomato	1 No.
Dry Chilly	4 Nos.
Sesame Seeds	3 tbsps
Ground nut	3 tsps
Ginger	1/2 inch
Garlic	5 Nos.

METHOD:

     Keep a pan, heat a spoon of oil, saute the inch sized lady's finger until the stickiness goes off. Transfer it to a plate, let it cool for a while. Heat a spoon of oil again, saute the Sesame seeds and Groundnut together and then add chopped onion, tomato, dry chilly, ginger and garlic, saute again until raw smell goes off. Allow it to cool, now grind the roasted content to a fine paste. Keep a pan, heat a spoon of oil again. Add lady's finger, grinded mixture, sprinkle some water, some salt and pinch of turmeric powder. Keep closed with lid. Let the lady's finger get mixed with the mixture. Now saute it continuously until the gravy completely coats with lady's finger. Put off the flame, transfer it to serving bowl. Now, serve hot...

Note: Preferably white sesame seeds are used and de-coated Groundnuts are used.

    Sending to the event CWS-Peanuts hosted by Priya.

♬ Sangeetha♡Nambi ♬

Mushroom Masala

     I am a lover of all Mushroom recipes. But its very rare i prepare mushroom at my home. After a BIG LOOOOOOOOOOOOOOOONNNNNNNNNGGGGGGGG hunt and gap i prepared this recipe for my weekend lunch. This is my first tried "JUST LIKE THAT" recipe. I was in dilemma whether the outome will be nice or not but to my surpise it was real yummy. Do u need the preparation method ??!! Here comesssssss..............

ALL YOU NEED:

Mushroom	1 packet
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Ginger/Garlic Paste	1 spoon
Coriander Powder	1 spoon
Turmeric Powder	Pinch
Coriander Leaf	4 Twigs
Fennel Seeds	1 spoon
Cinnamon	1/4 inch
Chilly powder	1 spoon
Green Chilly	2 Nos.
Curry leaf	1 Twig
Cloves	3 Nos.
Garlic	7 Nos.
Salt	To Taste
Oil	1 spoon

METHOD:

     Clean the mushroom and dice it. Let it sit for a while. Heat a spoon of oil in pan. Add mustard. Once it spluttered, add chopped onion, cinnamon, cloves, fennel seeds. Saute it for a while. Now add chopped onion, do a fine saute. Now add tomato, saute it again. Now add Ginger garlic paste, Garlic cloves, Turmeric Powder, Chilly powder, Corainder Powder (Optional). Saute it until oil oozes out. Now add diced mushrooms, sprinkle some water. Mix with the mixture and close the pan with lid. Allow to boil. After 5 mins or so, fry the mixture, until the extra water content goes off. Few mins before you put off the flame, add chopped corainder leaf, curry leaf and slited green chilly. Mix it for 5 mins and Serve hot...

Linking this to event hosted by SHAMA.... :)

♬ Sangeetha♡Nambi ♬

Carrot Dosai

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

ALL YOU NEED:

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

METHOD:
     Heat the dosa pan by greasing it with a spoon of oil/ghee. Once the pan gets heated, pour 1 cup of Dosa batter over the pan. Then add the chopped carrot. Add a spoon of oil/ghee around the border and a spoon of honey on top of the carrot. Allow it to sit for 2 mins. Then turn the dosa with spatula. Allow it to cook for 3 mins. Replace it in a plate and serve hot. Our lil one will enjoy like anything.

♬ Sangeetha♡Nambi ♬

Daahi Kaara Bhoondi

     I am not a lover of oil items. So, its very rare that i taste oil items or prepare oil items at home. But during that rare cases, my choice will store bought Onion Pakoras and Kaara Bhoodi. This dish was an instant one. I remember that was a weekend evening, thought of munching somethingJust like that i prepared this with simple inhouse ingredients. I always love to taste Kaara Bhoondi with thick curd rather than having it planing Kaara Bhoondi. Here comes my most favy Daahi chat :)

ALL YOU NEED:

Kaara Bhoondi	1 cup
Think Curd	3 spoons
Green Chilly	1 No.
Chopped Onion	1 No.
Corainder Leaf	2 Twigs

METHOD:
    Take a bowl of Kaara Bhoondi. Add 3 spoons of thick curd, mix well until curd coats all the Bhoondis. Now add chopped onion, chopped green chilly and corainder leaf. Serve immediately. If it gets delayed, crispy texture of Kaara Bhoondi will go off.

♬ Sangeetha♡Nambi ♬

Fried Idly

     After a week's gap, here is, self tried recipe which is a real Kids delight. This is the newly excavated recipe by me. You want to know the secret behind this??!! Here comes..... One fine day(!), my hubby asked me to prepare Sambar Mini Idly, so to make it as a perfect breakfast, i prepared Hotel Sambar and Coconut chutney and served a perfect hot pot sambar idly. Since he need more sambar, he asked me to bring the Sambar bowl and even i gave it and was doing some work in kitchen without having my breakfast. After my kitchen work, i was in big temptation to taste my most favy sambar idly. When i opened the Sambar bowl, i was like EEEEEEERRRRRRRR....... Sambar bowl was totally dry cleaned by my soooooo affectionate hubby and my lil one :( ONLY left was mini idlies. I am not a big lover of plain idly. So, an idea got flashed, surfed my fridge for Dhall powder, Wow ! luckily i got it. Just fried those idly with dhall powder in a pan, OMG ! it had a heavenly taste. Really Yummy ! so, this is the reason behind and here comes the procedure....

ALL YOU NEED:

Mini Idlies	1 plate
Instant Dhall/Garlic Powder	3 spoons
Oil/Ghee	2 spoons

METHOD:
    Heat a pan with a 2 spoons of oil/ghee. Then add the mini idlies. Let it fry for some 5 mins. Now add the Dhall/Garlic Powder and give a soft stir with the idlies. Allow the powder get coated well with Idlies and until it reaches crispy consistency. That's all.... So simple is it ?? Serve hot from the flame...

Note: Non-stick pan is recommended to prepare this dish.

♬ Sangeetha♡Nambi ♬

Guest Post IV

It seems this month going to be a "GUEST POST" Week. Yeah ! another Guest post here. This is from Jay of Tasty Appetite. When i pinged her to send the recipe for Guest Post, she didnt hesitate but she asked me to wait for few days as she was in her vacation. To be frank, i thought i need to give a remainder about guest post after a week but as soon as she back from her vacation, she immediately sent me the post with step by step clicks. How sweet she is... Really I am so impressed Jay. Thanks much...

Gals, you know what recipe she has sent me itssssssss......... "Chettinad Eral Kuzhambu" OMG ! name itself tempting me... I am an ardent fan of Prawn... Without making you to wait further, here comesssssss the yummy curry in her own sweet (You know why telling sweet, b'cos she praised me, Note the bolded line :P) words.... Slurrp !

Main Course....... :)

"Hello Friends, I’m so pleased to have been asked to guest post for Sangeetha,  and it really means a lot to me. I got to know Sangeetha, over the past year and "I really love her healthy recipe collections & nice presentation". :P

Once again, thank you friend, for choosing me for the guest post and I’m really honoured..:)

So glad to share with you all here today,  a very popular dish, "Eral Kuzhambu“ (Thick gravy) in Chettinad style.!

The recipe is simple and very delicious to eat with. The shrimp / prawns are cooked with a combination of drumsticks and flavored with ground coconut paste. It goes well with plain rice , papads or else.

Tingle your tastebuds with this traditional and mouthwatering Chettinad Eral Kuzhambu recipe..:)

ALL YOU NEED:

Prawn / Shrimp / Eral	300 g
Drumstick	1 No.
Onion	1 No.
Garlic	4 to 5 pods
Green Chilly	1 No.
Tomato	2 No.
Gingely Oil (or) Cooking oil	2 to 3 tbsp
Mustard	1/4 tsp
Cumin Seeds	1/2 tsp
Fenugreek Seeds	1/2 tsp
Curry Leaves	6 to 8 Nos.
Turmeric Powder	1/4 tsp
Red chilly Powder	1 tsp
Corainder Powder	2 tsp
Thick tamarind pulp	4 tbsp
Jaggery	2 pinch
Coconut Paste	4 tbsp
Coriander Leaf	Fresh
Salt	To Taste

METHOD:
  1. Peel, de-vein and clean the prawns thoroughly and keep aside.
  2. Chop drumstick, onion, tomato to fine slices.
  3. Heat oil in a kadai / pan and temper with mustard, cumin seeds, fenugreek & curry leaves.
  4. Add chopped onion, garlic, green chilly and fry them till transculent.
  5. Add in the finely chopped tomatoes and sauté well.
  6. Now add drumsticks and combine well.
  7. Add cleaned prawns and sauté in together.
  8. Add turmeric pwd, red chilly pwd, coriander pwd and salt.
  9. Mix well. Allow the prawns to get cooked in the masala.
  10. Once the masala thickens and let out oil, add thick tamarind juice, water and jaggery.
  11. Keep the flame in simmer for 6 to 7 mins and cook covered.
  12. Add the ground coconut paste and boil for 2 more minutes.
  13. Now you can see,  oil floats on top of the thick curry.
  14. Time to turn off flame.
  15. Transfer Eral Kuzhambu to  serving bowl with fresh coriander leaves garnishing.
  16. It makes an awesome combo with white rice & pappadam.

Step by step....

Try this tasty recipe, sure you’ll love it..:)

Your comments & suggestions shall help me a lot and inspire me to make more dishes.

Once again thanks Sangeetha for this nice opportunity..!"
♬ Sangeetha♡Nambi ♬

Guest Post III

     Its another GUEST POST from another Master.... As i already stated in my previous post, today am going to reveal who is that master is.... Yesssssssss !!! Before revealing about the profile, just want to tell a few words about my Guest. I know her from the day one i become a blogger. She will be the first commentor in all my post, many times. She motivated in many ways and the only blog which i admired in my begineer day is her blog. I love all her post mainly the clicks she use to post. Even i have forced her many times to place step by step pictures but due to some space contraints she restricted herself. But strictly i told her, i need step by step clicks for this guest post as i have loads of space in my blog :P Well, without rejecting my request, even she sent a beautiful recipe with wonderful clicks. Ok Ok... I understand, without any further delay, today's Guest Post was done by Priya of Priya's Versatile Recipes. Applause !!!!! :) Here comes her flavourful "Herbed breadsticks" for you gals, Enjoy !!!

Real flavored Bread Sticks....

ALL YOU NEED:

All purpose flour	2 cups
Whole wheat flour	1 cup
Active dry yeast	1 tbsp
Luke warm milk	1/2 cup
Coriander leaves (chopped)	2 tbsp
Dry Oregano	1/2 tsp
Dry Thymn leaves	1/2 tsp
Dry red chilly flakes	1 tsp
Butter (room temperature)	1 tbsp
Olive oil	2 tbsp
Sugar	1 tsp
Salt	1 tsp

My long time aim... Step by Step clicks of Priya.... :)

METHOD:

1. Add the yeast,sugar and salt to the luke warm water and keep aside until the yeast turns foamy.
2. Take the flours in a bowl with chopped coriander leaves,dry oregano and dry thymn leaves,add gradually the foamy yeast,olive oil and water.
3. Knead as a soft and smooth dough,cover the bowl and keep the dough in a warm place for two hours..
4. Once they doubled their size,punch down the dough,dust the dough with flour and roll them as a medium size long rope like strips.
5. Arrange the rolled breadsticks over a baking sheet lined over the baking tray.
6. Preheat the oven to 350F.
7. Arrange the baking pan in middle rack of the oven and bake for 25-30 minutes until the crust of the bread stick turns golden brown.
8. Brush immediately the bread sticks with the butter.
9. Serve warm with a bowl of soup.

Thanks for giving me an opportunity for making this guest post. - Priya

Priya, my heartfelt thanks for accpeting my request and contributing to my space... Thanks much again.... Friends, do visit her space, when u find time... You'll get lot of stuff there... Please dont miss it....

♬ Sangeetha♡Nambi ♬

Guest Post II

     Its GUEST POST again.... Nowadays me become "LIKE" NO NO "REAL" Lazy girl to compose a recipe post. At the same time, i dont want to leave my blog space too. So after a big discussion with my brain !, decided to post a couple of GUEST POST which i got from my co-bloggers. Those two persons are really THE MASTERS in our food blogging world. Yes, one is Aarthi of YUMMY TUMMY and another one is SHUUUUUUUUUU !!! Its S E C R E T !!! Will reveal it in my next post which her guest post too... :)

    Now, let me tell some words about Aarthi. Just a couple of months back, i got a chance to visit her space. From that time to till date, i never stopped visiting her space even she didnt post any recipe :) She is a newly married gal but when we check her blog, we feel like visiting a 25 yrs old married women's blog. Yes, she has a huge huge, Plenty plenty, different different (Watlese!) varieties of recipe in her space that too with Step by Step recipe. Always i use to wonder/admire how she gets time to take a click of every steps !!! Major highlight was, she use to click the ingredients used and label it accordingly. OMG ! i am impressed aarthi. So, here comes here "CHICKEN CURRY" in her own words....

Here it is.......

Over to Aarthi:
    **When I was asked to do a guest post by Sangeetha, I never wanted to say no to her..I accepted immediately..Thank you Sangeetha for giving me this opportunity to post my recipe in your awesome blog. I am really happy to meet all your viewers and do this post for them.

Let me tell something about me..

"Hai Friends.. My Name is Aarthi, I blog at YUMMY TUMMY. It is a food blog which has recipes around the world in step by step instructions with pictures which will be so helpful to you(I hope). I welcome all of you to come and explore my blog."
Now let me talk something about this recipe.. This is one of very basic chicken curry you could make. It calls for very basic ingredients, so you can whip up this no time. The cool thing about this is it is cooked in a pressure cooker which cooks the chicken quickly and makes it so meltingly tender..
I hope you will love this. Drop at my place sometime.."

ALL YOU NEED:

Fennel Seeds / Saunf	2 tsp
Ginger Garlic Paste	2 tblspn
Garam Masala Powder	2 tsp
Curry leaves	1 twig
Chilli Powder	2 tsp
Onion large sliced	2 Nos.
Chicken	1/2 kg
Chopped Tomato	4 Nos.
Salt	3 tblspn
Oil	To Taste

Her well-owned step by step clicks....

METHOD:

1. Take a pressure cooker and heat oil in it. Add in fennel seeds and let it crack.
2. Add in onions and saute for 5 mins.
3. Add in ginger garlic paste and mix well.
4. Now add in salt and all the spice powders and mix well.
5. Throw in tomatoes and curry leaves and cook till the tomatoes turn mushy.
6. Add in chicken pieces and toss well in the masala.
7. Now cover the pressure cooker and let it cook for 4 whistle. Now lower the flame and cook for 15 mins
on a low flame. Switch off the flame and let the pressure go all by itself.
8. Open the pressure cooker and add coriander leaves and mix well.
9. Serve with rice or roti.**

Aarthi, my heartfelt thanks for accpeting my request and contributing to my space... Thanks much again.... Friends, do visit her space, when u find time... You'll get lot of stuff there... Please dont miss it....

Check the GUEST POST I here...

♬ Sangeetha♡Nambi ♬