Vegetable Fried Rice

    As i told in this post, i don't like fried rice recipe due to its bland taste. Till date i never ever ordered in any hotels. But at the same time if its is home made rice, i will gobble even half the prepared quantity. Contradictory is it !? Yes, even am searching for my carving behind this. Fine, coming to this post, even though i have prepared this recipe plenty of time, when i was searching this recipe in my space, i couldn't find it. I don't how i missed it. So, finally now its for your views.

ALL YOU NEED:

Basmathi Rice	2 cups
Mixed vegetables	1 1/2 cup
Chopped Garlic	7 Cloves
Chopped Onion	1 No.
Diced Capsicum	1/2 cup
Spring Onion	1/4 cup
Pepper Powder	1/2 tsp
Olive Oil	2 spoons
Salt	To Taste

METHOD:
    Soak basmathi rice for 10 mins and bring it boil by adding a drop of olive oil and salt. Once it gets cooked well. Drain the excess water and let it cool for a while. Now take a wide pan, heat a spoon of oil, now add chopped garlic and chopped onion, saute it y adding pinch of salt. Once done add the mixed veggies (I used carrot, cabbage and beans). Saute well until it gets cooked. When it is half cooked add pepper powder and mix well. Now add cooked basmathi rice, saute it gently without breaking the shape. As a final touch, add diced capsicum and spring onions. Saute again by adjusting with salt. Serve hot with tomato ketchup.

♬ Sangeetha♡Nambi ♬

Chilly cheese toast

     As I told in my previous post on bread snack, I found this recipe too, while googling which is a very easy and simple toast which can be prepared using in-house ingredients. If taste heavenly only when we eat it right from oven (!) I used to prepare this whenever i feel like munching any snack. So, friends why don't you try and let me know your feedback as well.

ALL YOU NEED:

Bread Slices	3 Nos.
Chopped Green Chilly	2 Nos.
Coriander Leaf	1/4 cup
Chopped Onion	1/2 Onion
Cheddar Cheese	1/2 Onion

METHOD:
    Pre heat over in 350 F for 10 mins. Meantime, cut bread slices diagonally. Add on some shredded cheddar cheese on top of the slices, again add some chopped coriander leaf, onion and green chillies here and there. All set now. Place it in over for 10 to 15 mins. Once done serve hot. So simple is it !

♬ Sangeetha♡Nambi ♬

Bread Pouch

     It was an evening (snack) time. I was literally scratching my head (actually brain) on what to prepare for our munching time. I don't feel like preparing Bonda, Bhajji etc. etc. So, when i searched into my fridge, I found some leftover wheat bread slices. Started googling for bread recipe, I got plenty of bread snacks, from that I finally prepared this hot "pouch" muncher.

ALL YOU NEED:

Bread Slices	3 Nos.
Oil	To Grease

For Filling:

Chopped Onion	1 1/2 No.
Chopped Tomato	1 No.
Chopped Green Chilly	1 No.
Chopped Coriander	3 Twigs
Tomato Ketchup	2 spoons
Boiled Potato	1 No.
Chopped Garlic	5 Nos.
Sweet Corn	1/4 cup
Oil	1 spoon

METHOD:
    Take a pan, heat a spoon of oil in a pan. Once done, add chopped onion (Reserve some onions here), chopped green chillies and chopped garlic, saute it well. Now add chopped tomato and pinch of turmeric powder, saute well until oil oozes out. Now add mashed potato, sweetcorn and required salt, saute it well by sprinkling some water. Once everything gets mixed up well, put off the flame.

    Preheat oven in 350 F for 10 mins. Meantime, take the bread slice, cut the corners. Take a spoon of filling, keep on one side of the bread, add some chopped onions, coriander leaf and spoon of tomato ketchup on top of it. Close it other side of bread which looks like a pouch. To cover the pouch perfectly, take a fork and press it hardly on the 3 open sides. Once done, grease both sides of bread pouch with oil. Place it in oven for 25 to 30 mins by tossing bread slices in between.

Note: Cheese lovers can also add cheese along with stuffing.

♬ Sangeetha♡Nambi ♬

Rava Idly II

     It's my long time wish to try a perfect I.e. exactly the hotel bought version. Even though I have tried plenty of times, i couldn't achieve it. Without leaving my hope, I was keep on googling it, finally grabbed recipe which is really a super dooper at the same time a simple version. So, thought to share that wonderful recipe for your views. Click HERE to checkout my Version I recipe.

ALL YOU NEED:

Rava/Sooji	1 cup
Eno Salt	1/4 tsp
Water	1/2 cup
Salt	To Taste
Curd	1/2 cup

To Temper

Grated Carrot	1/4 cup
Broken Cashew	1/4 cup
Whole Cashew	6 Nos.
Turmeric Powder	Pinch
Chopped Coriander	1/4 cup
Mustard	1 spoon
Ghee	3 spoons

METHOD:
    Take a wide pan, heat 2 spoons of ghee. Add mustard, once it splutters, add broken cashew, grated carrot, chopped coriander leaf, pinch of turmeric powder and saute it for 3 mins. Now add the rava, roast it for another 3 minutes. Allow it to cool and transfer it to the mixing bowl. Now add 1/2 cup of curd and required salt mix it well. Add required amount of water until it reaches idli batter consistency. Let it sit for a while. If it becomes very thick adjust with water. Just a minute before you prepare idli, add eno salt and give a hard stir. Now grease the idli pan with ghee and keep the whole cashew in each portion of idli. Now pour the atter and steam it for 15 minutes. Once done, serve with some delicious chutney.

Note: You can also add urad dhall and Bengal gram along with grated carrot.

♬ Sangeetha♡Nambi ♬

Chicken Masala

     My hubby is much much fond of all Non-veg items especially if it is chicken leg piece, he grab it immediately. In my new location we get only frozen meats its very very rare to find fresh meats. One day we lucky got fresh chicken leg piece which grabbed my hubby's attention immediately. As the output, here comes the fresh chicken masala for your reviews.

ALL YOU NEED:

Chicken Pieces	1/4 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Ginger Garlic Paste	1 1/2 sp
Turmeric Powder	Pinch
Coriander Leaf	2 Twigs
Coriander Powder	1 spoon
Pepper Powder	1/2 spoon
Chilly Powder	1 spoon
Green Chilly	1 No.
Curry Leaf	1 Twig
Cinnamon	1/2 inch
Cardamom	1 No.
Bay Leaf	2 Nos.
Fennel Seeds	1 spoon
Mustard	1 spoon
Cloves	5 Nos.
Curry Leaf	1 Twig
Salt	To Taste
Oil	3 spoons

METHOD:
    Take a wide pan, heat 3 spoons of oil. Once done, add mustard, once splutters, add cinnamon, cardamom, cloves, bay leaf ad fennel seeds, do fine sauting. Once done, add chopped onion, when it turns color, add ginger garlic paste. When the raw smell goes off, add chopped tomato, saute it well. Now add turmeric powder, chilly powder, salt and coriander powder, saute well until oil oozes out. Now add cleaned chicken pieces, do fine sauting, add a cup of water and close the pan with lid. Give a stir inbetween. Leave it for 10 minutes, once the chicken gets cooked, let the excess water gets absorbed. As a final touch, add coarsely grounded pepper, silted green chilly, curry leaf and coriander leaf, toss for a while. Serve hot with roti or hot steamed rice.

♬ Sangeetha♡Nambi ♬

Chocolate Rocks

     My family is totally against all sweet dishes. But still i prepared this recipe only because of my kids compulsion. Am 100% sure she will not touch even a single nut in this dish :P Though its very simple to make, i want to give it a try immediately. You wont believe me, literally it took only 10 minutes to prepare this simple and kids delight chocy dish.

ALL YOU NEED:

Chocolate Chips	1 cup
Aluminium foil	1 sheet
Butter	3 tbsp
Nuts	1/4 cup
Dry fruits	1/4 cup

METHOD:
    Take a wide bowl, add in a cup of chocolate chips, keep on stirring it. Once it completely melted, add the butter. Give hard stir again. Once the butter and chocolate mixed up well. Put off the flame. Its time to add all the nutties and dry fruits. Now take the aluminium foil, grease it with butter. Now take a small ladle full of chocolate mix and line it on aluminium foil. Once done, place in freezer for 30 to 45 mins. After time up, take it off from the foil. Now its munchy time....

♬ Sangeetha♡Nambi ♬

Dhokla - Microwave method

     "Dhokla" - Have tasted this recipe in many places but never tried at home. Actually i planned many times to try it at home but unfortunately it was keep on skipping. Finally Dhokla (preparation) day has come but unfortunately(again), it was a complete disaster dish which made me to HATE dhokla. I decided not to try dhokla at home. One of my north indian friend is much expert in preparing it so, atlast decided to keep her next to me and had a safe try. OMG! FORTUNATELY it came out very well and it was a super-blaster dish finally.

ALL YOU NEED:

Rava	1 cup
Besan Flour	1 tbsp
Turmeric Powder	Pinch
Eno salt	1 tsp
Sugar	1 1/2 tsp
Salt	1/2 tsp
Curd	1/2 cup
Hing	Pinch
Water	1/2 cup
Oil	1 1/2 tsp

To Garnish

Coriander Leaf	3 Twigs
Green Chilly	1 No.
Mustard	1 spoon
Oil	1 spoon

METHOD:
     Take a wide bowl. Add rava/sooji, besan flour, curd, Turmeric powder, sugar, hing, salt and oil. Give hard stir until it all get mixed up by adding required water. Let it sit for 10 minutes. After 10 mins, add eno salt, give a stir and add water if the batter is very thick. Take a microwave safe bowl, grease it with oil and pour the batter into it. Now microwave it for 5 mins by covering the bowl partially. Meantime, keep a pan, heat a spoon of oil, add mustard, once it splutters, add slited green chillies. Once it sauted, Put off the flame.

     Now check the microwave, if it is done, let the dhokla cool dowl. Once its done, replace it to a flat plate, cut into small square shape (If its not in a proper square, let it cool down for somemore minutes.) and toss the dhokla in the pan (in which we have prepared the garnished ingredients) by adding chopped coriander leaf.

♬ Sangeetha♡Nambi ♬

Shahi Tukda

     Main reason which forced me to prepare this recipe was, i got some left over homemade sugar syrup at home. Yes, couple of weeks back i prepared Gulab jamun. Jamun got vanished on the same day but the poor sugar syrup was still there silently. I dont want to waste it so while i was searching google to empty the sugar syrup, i got this recipe. On seeing the NAME in my co-bloggers space, i thought for sure its a complicated recipe but when i was checking the method, then i realized how easy it is. Even-though am not a sweet lover i tried this immediately for our evening snack.

ALL YOU NEED:

Bread slices	3 Nos.
Ghee	2 spoon
Sugar Syrup	1 cup
Dry Fruits	1/4 cup
Sugar	1 spoon
Nuts	1/4 cup

METHOD:
     Take a wide pan, pour 2 cups of milk and sugar. Stir well and let it boil for 5 mins and add the nuts and dry fruits. Simmer it and allow it to reduce. Meantime, cut all the bread slices diagonally. Heat a tawa with 2 spoons of ghee, once done, toast the slices on both sides. Immediately put the toasted slices in the sugar syrup for 5 seconds. Place it in a wide plate. Once the milk gets reduced allow it cool well and pour it over the bread slices and enjoy !

Note: You can also add saffron into the milk just to give the rich look.

♬ Sangeetha♡Nambi ♬

Chapathi Noodles

     I had some 5 left over chapathi, i was not in mood to have it as plain chapathi, just thought of prepare it with some variations. Immediately 2 dishes flashed in my mind, one is Kaima chapathi and another is Chapathi Noodles. Finally decided to go with Chapathi Noodles, since i had some veggies too. Really it came out very well. I thoroughly enjoyed with ketchup. Yum ! Yum !!

                            

ALL YOU NEED:

Chapathi	5 Nos.
Chopped Onion	1 No.
Chopped Garlic	6 Nos.
Mixed Veggies	1/2 cups
Spring Onion	1/2 spoon
Pepper Powder	1 spoon
Ketchup	2 spoons
Salt	To Taste
Oil	2 spoons

METHOD:
     Do thin slice all the chapathi. Keep it aside. Take a wide pan, heat 2 spoons of oil. Once done add chopped garlic, chopped onion along with pinch of salt. Once its sauted well, add all the veggies, saute well until it gets cooked. Once all the veggies cooked, add thin sliced chapathi along with ketchup. Do fine sauting until veggies and chapathi gets mixed up. As a final note, add chopped spring onion and toss for 1 min and put off the flame and enjoy with ketchup and curd.

♬ Sangeetha♡Nambi ♬

Potato Chips

     I am a big fan of Potato chips. Whenever i feel like munching, i immediately buy a store bought packet which all time have a special taste when compare to the home made chips. But here in my new location, i can no where find "Potato Chips" in stores. I am totally disappointed. With that disappointment note, my carving day for potato chips has come, so without any delay, i thought of preparing at home but to my surprise there were only 3 potatoes that too in small tiny potato. Do you think will i leave it ??!! Noway, finally prepared the chips and now comes for your views as well :)

                                   

ALL YOU NEED:

Potato	3 Nos.
Chilly Powder	1/4 spoon
Salt	1/4 spoon
Oil	To Deep fry

METHOD:
     Wash and Peel the potato skin. Make it as thin slices and put in a cold water for 15 mins. After 15 mins, drain it in a tissue paper. Let it be for 5 mins. Meantime, heat oil for deep frying. Once the slices get drained, deep fry the potato slices in batches and place it in tissue paper. Once you are done with deep frying, add chilly powder and salt. Toss it without breaking the shape and Enzoy !!!!

♬ Sangeetha♡Nambi ♬

Pani Poori

     Actually, the best person to fill this space is my Hubby. Yes, he is a big big fan of this snack. Wherever the place is, if it is a road side shop or snack shop or even in star hotel, this will be his immediate eye-catcher. When i was an office goer, i used to buy store bought poori's, since am a homemaker now, thought of making this at home. Actually, the main reason is am not getting it in my new location :P I use to prepare this atleast biweekly and used to enjoy with store bought pani.

   

ALL YOU NEED:

Maida	1/2 cup
Atta	1/2 cup
Sooji	2 spoons
Water	3/4 cup
Green Pani	1 cup
Salt	Pinch
Oil	To deep fry

For Filling:

Boiled Potato	2 Nos.
Red chilly Powder	Pinch
Chopped Onion	1 No.
Salt	Pinch

METHOD:
     Take a wide bowl. Add maida, atta, sooji and required salt. Make it as a dough by adding required water. Let it sit for a while. After 15 mins, roll the dough as small pooris. Meantime, heat oil in a pan for deep frying. Once done, deep fry all the poori.

     Now take another bowl, add boiled potato by peeling off is skin. Add pinch of red chilly powder, salt and chopped onion. Now take a poori, make a small hole, add the potato stuffing, add a spoon of pani. Nowwwwwwwww ! OMG ! am mouthwatering here :P Enjoy the snack.

♬ Sangeetha♡Nambi ♬

Orange Cauliflower

     "Orange Cauliflower", is the "Orange" denotes the color or fruit ??!! Any guess !!! Ok, Ok, will tell you :) Name is due to the addition of Orange fruit juice to this recipe. Guess, its very unique dish. Hope even you will agree to this, If not, please agree to the FACT :P Fine without wasting/pulling your time, this is the new recipe which came from a chicken dish. Since i want to try it at home, i tried with cauliflower and here comes it for your views.

            

ALL YOU NEED:

Chopped Garlic	6 Nos.
Chopped Ginger	1/2 inch
Chilly Flakes	1 spoon
Spring Onion	1/4 cup
Orange Juice	1 cup
Honey	1 spoon
Oil	2 spoons

To Marinate:

Cauliflower	8 Florets
Pepper powder	1/2 spoon
Maida	2 spoon
Corn Flour	1 spoon
Food Color	Pinch
Water	To Marinate
Salt	Pinch
Oil	Deep Fry

METHOD:
     Take a cauliflower florets in a wide bowl, add maida, corn flour, pepper powder, food color, pinch of salt and marinate by adding required water. Let it sit for a while. Meantime, heat oil in a pan for deep frying. Once done, deep fry all the florets.

     Heat a spoon of oil in a pan, add chopped garlic and ginger, saute it for 2 mins and now pour a cup of orange juice and a spoon of sugar, let it get reduced. Make sure, it should not get caramelized. Now add the deep fried florets, do fine sauting until it get mixed with the juice mixture and as a final touch add honey and spring onion. Toss it and serve hot. Since it is a sweet dish, u can eat it for your evening snack.

♬ Sangeetha♡Nambi ♬

Rava Paniyaram

     Rava Paniyaram/Kachayam, its our very own salem special snack which can be prepared in very minimal time. If there is any feast day, this will be available by default. Also, if i feel like munching any sweet snack immediately, this will be my immediate recipe. Though its very simple to make, there wont e any compromise in the taste. Yes, it will have heavenly taste. So, here comes the nativity snack for your views.

                     

                       

ALL YOU NEED:

Maida	1 cup
Rava	1/2 cup
Banana	1 No.
Sugar	To Taste
Milk	1 cup
Cardamom Powder	1/4 spoon
Grated coconut	handful
Cooking Soda	Pinch
Water	Required
Oil	To deep fry

METHOD:
     Take a wide bowl, add maida, rava, cardamom powder, cooking soda, milk and required sugar. Give hard stir. Let it sit down for 20 mins. Heat oil in a pan. Meantime give hard stir to the batter, if it is not in bonda mixture consistency add required water. Add grated coconut. Adjust with sugar if required. Once the oil gets heated, take a small ladle full of batter and put it into the oil. Fry until it gets cooked

♬ Sangeetha♡Nambi ♬

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 ♬