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 ♬

Rice Kheer

     Always i'll be waiting eagerly for Onam, Vishu etc etc (all Keralite festival) fest to come. Dont think am a malayali. The silly and useless reason was i'll get bowl full of rice kheer from my neighbour keralites. He he :P How silly i am. From this you can understand my crazinees on this Rice Kheer. Its my long time plan to prepare rice kheer at home. Since my family doesnt like sweet much, i was bit dragging my preparation plan. Finally, thought of preparing this at last saturday, thought my hubby will not like this but he had 2 glass full of kheer. That was a real surprise and also enjoyed lot by tasting that self-prepared kheer :)

ALL YOU NEED:

Par-boiled Rice	1/2 cup
Grated Coconut	1/4 cup
Sugar	1 cup
Elachi	2 Nos.
Milk	1 litre

To Garnish

Ghee	3 spoons
Cashew	8 Nos.
Raisins	8 Nos.

METHOD:
     Take heavy bottomed pan, bring down 1 litre milk to boil, add sugar, powdered elachi and soaked rice and keep the milk in flame until it comes down to 1/2 litre and the rice gets cooked well. Stir inbetween by adding grated coconut. Paralley heat 3 spoons of Ghee in a pan, add cashwenuts, raisins, do a saute and put off the flame. Now lets check the milk, Once the rice gets boiled and kheer reach thick consistency, add on the garnished items and do a soft stir without breaking the rice shape. Allow it to cool for a while, now serve to the loved ones :)

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

♬ Sangeetha♡Nambi ♬

Thattu Vadai

     My lil one will go crazy for all deep fried/Oil items. Whenever you come to my home, you can find all types of junk foods stocked on our table. Sometimes, even i feel not to buy any junks as its not healthy and bit worried, what type of oil they have used to prepare it etc.. etc... So, decided to prepare some tea time muncher at home. Was just waiting for that auspicious(!) day to come. Finally, got a very long leave of 4 days, so i planned to give my first try. thanks god it came out well and also it was cleaned off by next day itself :P

ALL YOU NEED:

Rice Flour	2 cups
Urad Dhall Flour	2 spoons
Fried gram flour	2 spoons
Groundnut	1/2 cup
Bengal Gram	1/4 cup
Red Chilly	8 Nos.
Garlic	3 Bulbs
Butter	2 spoon
Salt	To Taste
Water	Needed
Oil	Deep Fry

METHOD:
     Soak Bengal gram for 2 hours and drain the water. Grind Garlic and Red chilly without adding water. Let both sit for a while. Seive all flour (Rice flour, Roasted Urad Dhall and FriedGram powder), add melted butter, salt, hing, grinded garlic+red chilly paste, soaked bengal gram, roasted groundnut (Skin removed), add required amount of water and mix all until it comes to a non-sticky dough. Make the dough as small balls and take a plastic cover (I used Milk Cover), grease it with a drop of oil, take a small rounded dough, flatten it using your fingers. Paralley heat oil for deep frying. Add a pinch of dough into the oil, to check oil gets heated. Now add flattended dough into the oil 1 by 1, leave it for a min and flip it, until it gets cooked perfectly.

    Sending to the event CWS-Peanuts hosted by Priya.

♬ Sangeetha♡Nambi ♬

Stuffed Brinjal

     Will go mad whenever i see fresh brinjals. As soon as i buy that, will immediately prepare some interesting recipe which suits those fresh brinjal, only then will get perfect sleep :P So, this is the one among that madly tried dish. Main disadvantage in trying this recipe is, You need to wait long i.e. more than half an hour to taste this delicious, nutty dish. Can't you wait even for 1 hour if it is delicious dish !!?? Surely i will.... Moreover, this is the first time i tried this recipe that too using Sessame seeds for the first time in this 3 years of cooking period. So, thought of sharing my newly excavated recipe to ur views :)

ALL YOU NEED:

Green Brinjal	1/4 kg
Gingelly Oil	1 spoon
Corainder Leaf	2 Twigs
Turmeric Powder	Pinch
Salt	To Taste
Oil	2 spoons

To Roast & Grind:

Diced Onion	2 Nos.
Diced Tomato	1 Nos.
Sessame Seed	2 spoons
Red Chilly	4 Nos.
Garlic	6 Cloves
Ginger	1/2 inch
Salt	Pinch
Oil	1 spoon

METHOD:
     Take a non-stick pan, heat a spoon of gingelly oil, add slited Green brinjals, add Turmeric powder and pinch of salt. Saute it well. Meantime, heat another pan, add a spoon of oil, roast all the ingredients under "To Roast & Grind" until raw smell goes off. Make it as a fine paste. Now add on the grinded paste to the Brinjal and give a saute without breaking the brinjal shape. Adjust with salt. DONOT add water. Close the pan with lid, give a soft stir inbetween. Fry it until brinjal gets cooked and the grinded paste sticks well to the Brinjal. Garnish with chopped corainder leaf and serve hot.

Note: You can substitute sessame seeds with roasted groundnut too. Instead of adding Red chilly can also add chilly powder to Brinjal.

♬ Sangeetha♡Nambi ♬

Easy tangy Tomato chutney

     I am a big lover of all Tangy items which includes even Tamarind Syrup :P So, it should say this my most favorite chutney which my MIL use to prepare whenever we are running out of some gravy for Dosai/Idly. As the name implies, it can be prepared very easily in very short duration that too using very basic inhouse ingredients. Rather than having it with Dosa or Idly, i always love to lick it without any sidedish ! Whereever she prepares this, i cant resist licking it immediately :P So here comes my all time licking chutney :P

ALL YOU NEED:

Ripen Tomato	4 Nos.
Gingelly Oil	1 spoon
Curry Leaf	1 Twig
Garlic	4 Nos.
Chilly Powder	1 spoon
Corainder Leaf	2 Twigs
Turmeric Powder	Pinch
Mustard	1 spoon
Salt	To Taste

METHOD:
     Grind all 4 tomatoes along with Garlic to a fine paste. Take a pan. Heat a spoon of gingelly oil, add mustard once it cracks, add curry leaf, coriander leaf, pour grinded items, add chilly powder, turmeric powder and required salt. DONOT add water. Allow it to boil, until raw smells goes off. Now serve with Dosa or Idly. So simple is it !!??

♬ Sangeetha♡Nambi ♬

Chickpea Sundal

     This is my most favorite one among all Sundal varieties. At the same time, Noone will like sundal varieties in my home. Being a lazy girl, Do you think will prepare it only for me ???!!! Noway, So, will wait for Vinayar Chathurthi festival:P . Will boil nearly a cup full of sundal only for me and Lord. Ganesha :D and will empty half of the plain boiled sundal and remaining will be prepared as Sundal. Still if i have any left overs, will store it in fridge and make it as Channa for my chapathi the next day :P See, how am craving for this chick pea. Poor girl am :( Here comes the my favorite sundal recipe........

ALL YOU NEED:

Chick Pea	1 cup
Chopped Onion	2 Nos.
Coriander Leaf	2 Twigs
Grated Coconut	1/4 cup
Urad Dhall	2 spoons
Curry Leaf	1 Twig
Green chilly	2 Nos.
Red Chilly	1 No.
Ginger	1/2 Inch
Garlic	5 Nos.
Salt	To Taste
Oil	2 spoons

METHOD:
     Pressure cook overnight soaked chick pea for 5 mins and drain the excess water once pressure gets released. Heat 2 spoons of oil in a pan. Add mustard, once it gets splutters, add Red chilly and Urad dhall, do a sauting. Now add chopped onion, chopped curry leaf, corainder leaf, mashed garlic and ginger. Do a hard saute by adding a pinch of salt. Now add on boiled chick pea, saute it. Before switching off the flame, add grated coconut and adjust with salt. Give a sauting for 5 mins and switch off.

♬ Sangeetha♡Nambi ♬

Masala Pori/Puffed Rice

     If anyone ask me to award for the best and non-junky snack. I will defenitely suggest this. I should say this is one of THE BEST Healthy, tasty, crispy, cheap and non-fatty snack. This is our traditional, home town based snacker which my grand ma use to prepare this often and even my mom will have this instock all time. During my childhood, if we are planning for a long trip, my mom will start preparing this, to munch during our bored journey time. One day, we went to temple and saw people selling this in huge numbers, suddenly thought why i shouldnot give a try so bought it immediately and prepared and even tasted and now its for your viewssssssssssssssssss................

ALL YOU NEED:

Puffed Rice	2 cups
Red Chilly Powder	1 spoon
Turmeric Powder	Pinch
Pepper Powder	1/2 spoon
Curry Leaf	4 Twigs
Urad Dhall	2 spoons
Garlic	8 Nos.
Salt	Pinch
Oil	2 spoons

METHOD:
     Take a wide frying pan. Heat 2 spoons of oil, add mustard, once it gets splutters add urad dhall. Wait until it turns golden brown. Take garlic cloves and do a whip in a mixer grinder. Add it into the oil along with curry leaf. Once garlic turns yellow brown, add the puffed rice, add in all powders and required salt. Do a hard stir with the garlic mixture for a while. That's it... Its ready to munch :) Allow it to cool down for a while, to store it in air tight container. Be careful it should not lose its crispyness.

Note: You can substitute chilly powder with red chilly, if ur serving it to kids.

♬ Sangeetha♡Nambi ♬

Mixed Fried Rice

     Thinking what is that mixture in this mixed fried rice !!! Nothing complicated, its sooooooooo simple. I used both chicken and Egg with some veggies to prepare this. Reason was, asusual, am a lover of egg fried rice and my hubby is fond of chicken rice. I dont want to spend time on preparing two different fried rice which have same taste. So prepared by adding both in the same rice. Even was bit scared how the outcome will be, b'cos this was my first try that too during weekend. Not Bad ! Taste was really good. We really enjoyed with chicken curry.

Its my lil one carving who broke the perfect bowl shape :)

ALL YOU NEED:

Basmathi Rice	1 cup
Chopped Carrot	1/4 cup
Chopped Garlic	10 Nos.
Chopped Beans	1/4 cup
Spring Onion	1/4 cup
Chopped Cabbage	1/4 cup
Pepper Powder	Pinch
Ajino Motto	Pinch
Capsicum	1/4 cup
Egg	4 Nos.
Chicken	200 g
Oil	2 spoons
Salt	Pinch

METHOD:
     Boil basmathi rice with a pinch of oil and drain the excess water. Pressure cook chopped chicken pieces by adding pinch of salt for 5 whistle. Take a bowl, break all 4 eggs, add pepper powder and salt and do a stir. Take a pan, add a spoon of oil, once its gets heated, pour the egg mixture, make it as a crumbled egg and even let this sit for a while. Now take a non-stick pan, heat a spoon of oil. Add all veggies expect capsicum, chopped garlic, crumbled egg, chicken pieces and even Ajino Motto, give a hard stir and cover the pan with lid, until it gets cooked. Now add on the capsicum, stir it for a while and add cooked rice, give a saute without breaking the rice shape. Now serve hot with sauce and best side dish.

♬ Sangeetha♡Nambi ♬

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 ♬