இல்லத்தரசி

Sweet Maida Appam for Karthikai Deepam

2010-11-26T17:28:00.000+08:00

Karthikai Deepam is a festival of lights celebrated in the month of Karthikai(Tamil calendar month which usually falls in November/December) on the full moon day. Celebrated mainly in South India especially, state of Tamilnadu.

Every home is lit with rows of oil-lit mud lamps(Agal Vilakku). For more information, check out here.

We usually clean our house and in the evening, draw rangoli/kolam in front of our houses, decorate it with colour powder or flowers and lit lamps. Special offerings will be prepared for God and worship is done. So this time I made Sweet maida appam and it came out well.

These lamps were lit in our pooja(worship) room. Need to make sure, Thatchu wont hurt her hands, so lit lamps only where she cannot access;)

This dish needs a paniyaram pan for preparing, check the picture here.

Now to the recipe....

Ingredients:
All purpose flour/Maida - 1 cup
Semolina (Rawa/Sooji) - 1/4 cup
Jaggery (Vellam) - 1 cup, powdered
Cardamom powder - 1/4 teaspoon
Cashews - 10-12
Raisins - 10-12
Ghee - 2-3 tablespoons
Oil - 1-2 tablespoon, for brushing
Baking powder - 1/4 teaspoon (optional)

Method:
Dissolve powdered jaggery in 1/2 cup of warm water. Filter it to remove the impurities.

Add flour and semolina and make it a thick batter. Add little water if required.

Roast cashews and raisins in ghee and add to it.

Add cardamom powder and mix it well.

Baking powder can be added along with flour or if you don't want to use it, leave the batter aside for 2-3 hours before preparing.

Heat paniyaram pan and brush oil. Add batter to the moulds and fry both sides, until they are dark brown.

Simple dish to make. Serve hot.

Cooking time: 20 minutes
Makes 15-20 appams

Nandu(Crab) Masala

2010-11-15T18:23:00.000+08:00

Well, it’s been a long time .... quite few reasons for not blogging ... My desktop and laptop, both were down since Thatchu showed all her love towards them :) We cannot blame her alone, as we kept them on reach for her.

Anyway, we got a new laptop now and I am blogging here with a special recipe, Crab masala.

For me, cooking crab is too simple than any other non-vegetarian, as it requires less preparation and cooks quickly too. But eating it takes quite a long, but taste is divine :) It has become our favourite and especially for Thatchu too. Once she starts she can't even wait for a moment for us to remove the flesh from the shell ... she loves it.

Mixed the recipes I learnt from my Mom and friend, to our taste. And here you go with it.....

Ingredients:
Crab - 1 (I used King size, weighing 1.5 kg)
Big onion - 1, finely chopped
Curry leaves - few
Cinnamon stick - 1, i inch size
Bay leaf - 1-2
Cardamom - 2
Cloves - 3-4
Oil - 2-3 tablespoons
Salt to taste

For masala paste:
Small onions - 8-10
Tomatoes - 2, medium sized
Pepper - 1.5 tablespoons (Add more for spicy)
Cumin seeds - 1/2 tablespoon
Fennel seeds - 1/2 tablespoon
Grated Coconut - 1/2 cup
Garlic - 5 pods
Ginger - 1 inch size
Green chillies - 2

Method:

Cut the crab into pieces, body and big claws separately and wash them.

Put a crack on the claws so that it will be easy for breaking and also the masala gets into it.

Grind all masala ingredients except tomatoes into a fine paste. Add little water if required.

Make tomatoes into a coarse paste and keep aside.

Heat oil in a pressure pan. Once it is hot, add bay leaf, cinnamon, cardamom, cloves and fry for a minute.

Add chopped onions, curry leaves and ground paste without tomatoes and fry until the raw smell of it goes off.

Once it is done, add the tomato paste and cook for 10 minutes.

Then add 2 cups of water, salt to taste and crab and mix well until the curry stick to all the pieces.

Pressure cook it for 2or3 (based on the type of crab, if they are soft shelled ones, then 1 whistle is sufficient) whistles.

Simmer the stove and once pressure is released, open the lid and cook until the gravy thickens.

Mostly all crabs turn orange colour, which indicates that they are cooked.

Serve hot with rice or chappathi.

Serves 2-3 persons.
Cooking time - 30 minutes.

Molaga Bajji

2010-03-18T17:34:00.000+08:00

Love the molaga bajji available in Marina beach or Trade fair in Chennai. Aroma will be so inviting that you cannot resist when you go there.

Ingredients:
Big Green chillies - 10
Besan (Split Chickpeas) flour - 1 1/2 cup
Rice flour - 1 tablespoon
Red chilli powder - 1 teaspoon
Salt to taste
Oil for deep frying

Method:
Mix besan flour, rice flour, red chilli powder, salt and water to a thick batter.

Slit the chillies and remove the seeds.

Heat oil in a pan until it is ready for deep frying.

Dip the chillies in the batter and deep-fry in oil.

Fry all sides until they are golden brown.

Drain excess oil with a kitchen towel.

Serve hot with coconut chutney or sauce.

Few more pictures for you to drool ;)

Cooking time : 20 minutes
Serves 5 persons.

Crispy Promfret fry (Vavval meen varuval)

2010-02-25T16:00:00.002+08:00

I never tried this fish, but it has become one of my favourite now. Hubby's friend recommended this and it was very tasty. Try it out.

Ingredients:
Promfret fish (Vavval meen) - 2, medium sized
Chilli powder - 2 tablespoons
Coriander powder - 1 tablespoon
Cumin powder - 1/2 teaspoon (optional)
Turmeric powder - 1 teaspoon
Lemon juice - 1 tablespoon
Ginger garlic paste - 1 tablespoon
Curry leaves - few
Salt to taste
Oil as required for shallow frying.

Method:
Mix chilli powder, coriander powder, turmeric powder, cumin powder, lemon juice, ginger garlic paste, curry leaves, salt to taste and 1 tablespoon of oil.

Sprinkle little water to make it a thick paste.

Clean fish and apply this paste evenly on all sides and marinate for 2-3 hours.

Heat a flat pan, apply little oil.

Once it is hot, shallow-fry the fish both sides until they are crispy.

Few drops of oil can be added while frying, if you feel it is too dry.

Serve hot with sambhar or rasam rice.

Cooking time : 15 minutes
Serves 2 persons

Macroni Vegetable soup

2010-02-22T17:07:00.000+08:00

At last, successfully posted this recipe. More than me, my hubby would be happy ;)
This one I usually prepare when I dont want to eat rice. You can add any vegetables of your choice. Simple and quick for your lunch too.

Ingredients :
Macroni - 1 cup
Onion - 1, chopped
Garlic - 3 pods, finely chopped
Vegetables - 1 cup (Mix of carrots, beans, peas, fresh corn kernels, etc - I used beans, peas & corn kernels)
Butter - 1 teaspoon
Corn flour - 1 tablespoon (optional, if you want your soup to be thick)
Milk - 1 cup
Pepper powder - as spicy required
Coriander leaves/Spring onions - few, chopped for garnishing
Salt to taste

Method:
Boil macroni in 1-1/2 cups of water with salt and 1 teaspoon of cooking oil.

Cook for few minutes until they are soft. Drain the water and keep aside.

Heat butter in a pan. Add chopped garlic and onions and fry for 5 minutes.

Add the vegetables and saute for few minutes. Add 3 cups of water and bring it to boil.

Once they are cooked, add macroni, salt to taste. Dissolve corn flour in 1/4 cup of water and add to it.

Stir well and add milk to it. Heat for 5-10 minutes.

Garnish with coriander leaves, pepper powder and serve hot.

Note: Vegetable or Chicken broth can also be added instead of water.

Cooking time : 20-30 minutes
Serves 3 persons

Breaking my silence.........

2010-02-05T13:01:00.000+08:00

Wanted to break this silence, since I will go mad if I won't.....

First thing, went to Changi temple and had a nice time there. It was Thai(first month in tamil calendar) 4th friday, and there were special poojas done to Sri Muthumariamman. I watched the entire abhishegam and listened to the bhajans. Somehow I love to see the abhishegam done to the dieties;) Prayed to god to give me strength for those I am going through and felt too divine.

I was feeding Thatchu and they were calling me for lunch, which was served. Was wondering how to eat with Thatchu on hand, since I didn't take the pram'. Received five star treatment ....... guess ..... they served me lunch on a table ;) I really like this culture in Singapore, especially, when we go with babies, they give high importance / preference to the mothers.

Here is the menu : Sweet Pongal, Rice gravy(Kuzh), Radish & drumstick sambhar, Potato stir fry, Pumpkin kootu(curry), Bean curd gravy, Vada, Payasam, Rasam, Papad, Buttermilk. All served on a plaintain leaf.

Once I was done, one person helped me to remove my leaf and then went to the wash room. Again an elderly uncle, opened the tap for me to wash. All these time, Thatchu was awake with me, watching those poojas, listening to the bhajans, smiling at people around, allowing me to eat. She was not even 1% naughty. She slept on the way home, and gave me to time to post this :) Love my Thatchu:)

I take rest today and will meet you all with my recipes soon.... Wait for them... Have a nice weekend!!!!

HAPPY NEW YEAR 2010!!!

2009-12-31T17:10:00.000+08:00

Make a Smilebox invite

Apple Halwa

2009-09-25T21:13:00.004+08:00

Hi friends, Howdy all?

Hmm... its been a while I have posted.... suddenly became too busy with Thaswika and Facebook;) These facebook games are making me crazy ;)

I hate apples, so tried to eat in a different way .... thought not to waste them. Only thing, select good red apples so that it will be sweet. One or two apples were green for me, so it was little bit sour. So moving on to the recipe........

Ingredients:

Apples - 5, red big ones

Sugar - 4-5 tablespoons (add more if you are sweet lovers;))

Cardamom powder - 1/2 teaspoon

Cashew nuts - few for garnishing

Ghee - 1/2 cup (Be generous if you love it;))

Method:

Peel, deseed the apples and cut into small cubes.

Mash them to a fine paste in a mixer without water.

Heat a non-stick pan and pour into it. Keep stirring for 30-40 minutes, until it becomes thick and cooked.

Once all water evaporates, add sugar, cardamom powder and mix well. Keep stirring for another 20 minutes, until it becomes thick.

Heat ghee in a small pan and fry cashews in it to golden brown.

Add the mixture to the halwa and stir well.

Tasty apple halwa is ready to serve.

Cooking time : 60-75 minutes

Serves 4-6 persons

Kartoffelsuppe

2009-09-04T16:22:00.009+08:00

Wondering what is this ..... it's a German dish, more or less, like our cream of Potato soup from HAN's;)

Wanted to participate in AWED-German event, hosted by my friend, Lakshmi of Kitchen Chronicles, which was started by DK.

To be frank, I browsed for recipes, but found few, more time consuming, and few needed me to buy few ingredients. Difficult to spend more time for cooking or shopping, with Thaswika around, nowadays its a difficult task. Hubby is also too busy and working late hours:(

So found this simple soup recipe here , just to give my entry for the event. But it came out well, MUST TRY:)

Ingredients:

Potatoes - 2, medium sized
White Onions - 1, medium sized
Celery - 3/4 stalks with leaves
Bay leaf - 1
Butter - 2 tablespoon
Milk - 2 1/2 cups
Salt to taste
Oil - 1/2 tablespoons

Method:
Wash, peel and cube potatoes. Chop onion and celery.

Heat oil in pan, saute onion, potatoes, celery for five minutes.

Add water to it, until the vegetables are covered.

Then add bay leaf and salt to it, boil until they are tender.

Drain the excess water, reserve it and allow it to cool for few minutes.

Mash vegetables in a mixer nicely, add it to the reserved stock.

In a pan, heat butter and add this to it. Thin soup by slowly adding milk.

Keep stirring for few minutes, but do not boil.

Tasty kartoffelsuppe is ready to serve.

Cooking time : 20 minutes
Serves 4 persons

Now to an award and a tag....

Priya Raj(http://ennsamaiyal.blogspot.com/) passed me "HONEST SCRAP" award. Thank you for sharing it with me!!!

Rules are:

I must thank the person who gave me the award and list their blog and link it

I must list 10 honest things about myself (THIS I DON'T LIKE;))

I must put a copy of The Honest Scrap Logo on my blog.

I must select at least 7 other worthy bloggers & list their links

I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

Thought so much writing this.....;)

1. Honest towards my work, whatever or whichever is allocated to me.

2. Simple, Caring, Trustworthy, Friendly, Lazy sometimes,

3. Can do anything for those who love me truly.

4. Avoid people who talk at the back, those who ditch, those who compare. Completely ignore them.

5. Hate, when people tell lies or cheat, as though I won't knew that it is a lie. Can't take it!

6. Love to travel and explore new places, but always avoid if any risk is involved while enjoying!

7. Won't trust people so easily and once I trust, I will be always for them.

8. GOD fearing. Think many times, before I have to do anything wrong;), that GOD won't punish me for that deed;)

9. Sometimes not bold to face problems. But, too cautious not to get them.

10. Very possessive towards that I own!

Would like to pass the award to

Priti - http://indiankhanna.blogspot.com/

Shama - http://easy2cookrecipes.blogspot.com/

Lakshmi Venkatesh - http://delightsofcooking.blogspot.com/

LG - http://www.tasteofmysore.com/

Priya - http://priyaeasyntastyrecipes.blogspot.com/

Sripriya - http://www.srikarskitchen.org/

Vidhya - http://iyercooks.blogspot.com/

And LG http://www.tasteofmysore.com/ has tagged me for ABC's... so here it is

1) A - Available/Single ? Available, but to my husband only

2) B - Best Friend ? My hubby

3) C - Cake or Pie ? CAKE

4) D - Drink of choice ? Ice Lemon Tea

5) E - Essential item you use every day ? Tissues.

6) F - Favourite color ? Lavender

7) G - Gummy Bears or Worms ? Gummy Bears

8) H - Hometown ? Chennai

9) I - Indulgence ? Blogging and Facebook

10 ) J - January or February ? Jan

11) K - Kids and their names ? 1, Thaswika

12) L - Life is incomplete without ? Love

13) M - Marriage date ? July 6

14) N - Number of siblings? 1

15) O - Oranges or Apples ? Oranges

16) P -- Phobias / Fears ? When someone die near my place and I am alone at home

17) Q - Quote for today ?

"A heart breaking isn't always as loud as a bomb exploding.. Sometimes it can be as quiet as a feather falling.. And the most painful thing is, no one really hears it, except you.."

18) R - Reason to smile ? Anything funny

19) S - Season ? Winter

20) T - Tag 4 people ?

Priti -http://indiankhanna.blogspot.com/,

Shama - http://easy2cookrecipes.blogspot.com/,

Priya - http://priyaeasyntastyrecipes.blogspot.com/,

Sripriya -http://www.srikarskitchen.org/

21) U - Unknown fact about me ? Let it be unknown ;)

22) V - Vegetable you don't like ? Broccoli

23) W - Worst habit ? Biting nails :D

24 ) X - X-rays you've had ? Someone wants them? What the hell ;)

25) Y - Your favourite food ? curd rice with tasty pickle

26 ) Z - Zodiac sign ? Scorpio

Karunai Kizhanghu(Yam) Kootu

2009-09-02T23:36:00.004+08:00

Shama asked me to share my first cooked experience for her FIRST COOKED FOOD EVENT.

So here I go .......

I did Yam Kootu when I was studying my 5th or 6th standard, (don't remember;) ). During summer holidays, my cousins from Bangalore and Hyderabad used to come to stay with us in Chennai. Can't forget those days, it was SO MUCH fun. We used to sleep in open terrace speaking about all those happened in school, home, etc.

Once it was some special day, my mom and my aunties went to temple in the morning. They left us at home since it would be crowded in the temple. They said would come back by 11 am and cook for us. But it was 12'o clock, they didn't turn back. Me, my 2 brothers, 4 cousin sisters, 2 cousin brothers were very hungry. We thought why can't we cook ourselves and surprise them.

But we don't know anything about cooking. So checked kitchen, found a big Yam and some dal in a bottle. After some discussion, me and one of my cousin sister planned to make kootu. There was a kerosene pump stove which we used to boil water. We thought of using it since other stove was too high for us. So we kept it in the middle of the hall and everyone sat around it ;), as we wanted to see how it get cooked:D

Quickly we kept a big pan and cooked the whole dal(later we found that it was 1kg of dal;)) in water. Every 10-15 minutes, water was drying and we kept pouring glasses of water. It took nearly an hour for the dal to cook. In the mid, we transfered the dal to a big cooker as the pan was not sufficient to hold it ;)

Meanwhile we cut yam(3/4 kg) into small pieces. Then added this to the dal and kept mixing them. Everyone wanted to try mixing it. So the ladle was passed to everyone. We added salt, curry leaves, coriander leaves and didn't temper it;) But trust me it tasted heaven, we almost finished half of it just by tasting it ;) Whole hall was messy and we quickly cleaned it before the elders came.

We thought our mummies would praise us today for this wonderful dish and kept waiting for them eagerly. They all came back around 2 pm and brought us lunch from outside. We didn't tell them as we wanted to surprise them. One of my aunty went to kitchen to bring plates and found the cooker on the stove. Instead of praisings, we got scoldings since the pan was spoiled and one whole bottle of dal had been wasted. And since we used green gram, the gravy became too thick, once it was cold :(

But when my dad and grandpa tasted it for dinner, they were praising us a lot. Dad did ate it 2 times with rice, saying it was better than my mum's;) Of course now I understood that it was a lie, he did it just to make us happy!

So now we go for the ingredients.....

Ingredients:
Green gram - 1 cup
Yam - 1 cup, peeled and cubed into small pieces
Mustard seeds - 1/2 teaspoon
Onion - 1 small sized, chopped
Black gram - 1 teaspoon
Curry leaves - few
Green chillies - 4, cut into small pieces
Coriander leaves - few for garnishing
Salt to taste
Oil - 1-2 tablespoons

Method:
Wash and cook green gram in 2-3 cups of water until they become soft.

Add cubed yam to it and cook for 10 minutes, until it is soft. Switch off flame and keep aside.

Heat oil in a pan. Allow mustard seeds to splitter in it. Add black gram, curry leaves, chillies, onion and fry until onions turn golden brown.

Add this to the cooked dal and salt to taste.

Mix well and cook for 10 more mintues until it starts to boil.

Garnish with coriander leaves and serve hot with rice or rotis.

Cooking time : 30-40 minutes
Serves 3 persons

Krishna Jayanthi & Vinayaga Chathurthi Celebrations - 2009

2009-08-27T20:23:00.010+08:00

Both Krishna Jayanthi and Vinayaga Chathurthi are special this year, since this is Thaswika's first festivals. Both the days, she kept me engaged;)

Our little Krishna idols. My MIL was there for Krishna Jayanthi, so she did everything on that day. She made Vadai and payasam.

You can check the recipes in the below links:
Vadai
Payasam

Now to Vinayaga Chathurthi celebrations:

Thaswika kept me busy on that day, she was litte cranky, so was with her till 2 pm. After that I started my cooking and had lunch around 5 pm :(

So didn't do much items. I made rice, capsicum sambhar, dal, potato peas masala, vadai, sweet kozhukattai and salt kozhukattai.

Filling of sweet kozhukattai was left over. So I added rice flour to it and steamed it. It was very nice. Usually, I wont do this, since, once the dough became watery for me. But this time, it came out well.

Ingredients:

Rice flour - 1 cup

Jaggey (Palm sugar) - 1/2 cup, powdered

Grated Coconut - 1/2 cup

Cardamom powder - a pinch

Salt - a pinch

Ghee - 1 tablespoon

Method:

Fry coconut in ghee to golden brown and allow it to cool.

Once it is cool, add powdered jaggery, rice flour, salt, cardamom powder to it and mix well to a thick dough.

No need to add water, since ghee and jaggery will make it watery.

Make small balls or any desired shapes and steam it.

Tasty sweet kozhukattais are ready.

Cooking time : 20 minutes

Serves 3 persons

Will post the recipe of potato peas masala soon.

Sending this sweet kozhukattai to Priti and Purva's Festive Food Event .

Prawn Gravy - Chettinad style and Awards

2009-08-21T10:32:00.000+08:00

I always love chettinad cuisine and tried this gravy with Prawns. Followed the recipe of Chettinad chicken gravy which I posted previously.

Given the recipe once again:

Ingredients:
Prawns - 250 gms (Peeled, de-veined and washed)
Small sambhar onions - 15-20, chopped.
Tomatoes - 1, big sized, chopped
Garlic - 6-7 cloves, finely chopped
Ginger garlic paste - 1 teaspoon
Grated coconut - 3 tablespoons
KhusKhus - 1 teaspoon or cashews - 6-7
Coriander powder - 1 teaspoon
Cinnamon - 1 inch piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Aniseed - 1
Fennel seeds - 1 teaspoon
Curry leaves - few
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 2-3 tablespoons

For Masala Paste:
Coriander seeds - 1 tablespoon
Red chillies - 6
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Cinnamon - 1 small piece
Cardamom - 1
Clove - 1

Method:
Dry roast all masala items and grind them to a fine paste with little water and keep aside.

Grind coconut, KhusKhus/cashews and fennel seeds to a fine paste with little water and keep aside.

Heat pan and add oil. Once it is hot, add bay leaf, cinnamom, aniseed, cardamom, cloves and fry for a minute.

Then add ginger garlic paste, and saute for 5 mintues. Add curry leaves, onions, chopped garlic and fry for 10 minutes.

Add chopped tomatoes and saute until they are cooked. Add prawns, with turmeric powder and saute nicely until all water evaporates.

Then add the grinded masala powder, salt to taste, mix well for 5 minutes and add 2-3 cups of water and close the pan.

Cook for 10 minutes or until prawns are cooked.

Open the lid, add grinded coconut paste. Check the gravy consistency and adjust water and salt to taste.

Mix well and bring it to a boil. Garnish with coriander leaves and serve hot with rice.

Cooking Time : 45-60 minutes
Serves 4 persons

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Now to awards:

Sailaja and Sireesha have given me Scrumptious Blog Award:

It is a blog award given to sites who:

* Inspire you
* Encourage you
* May give Fabulous information
* A great read
* Has Scrumptious recipes
* Any other reasons you can think of that make them Scrumptious!

Thank you so much friends!!!
You guys have inspired and encouraged me!!!

The rules are:
- Put the logo on your blog or post.
- Nominate at least 7 blogs
- Let them know that they have received this Scrumptious award by commenting on their blog.
- Share the love and link to this post and to the person you received your award from.

I am not going to nominate anyone, as I got inspired from so many blogs. Every blogger deserves this!!! I request all my friends to pick up the award from my blog!

Baby Corn Manchuria and Awards

2009-08-17T18:22:00.007+08:00

Was busy creating a blog for Thaswika. Its in process and hang on until I complete :)
I made this baby corn manchuria last week, since my MIL loves it.

Here goes the recipe.....

Ingredients:

For Deep frying:
Baby corn - 10-12, cut into small pieces
Maida or all purpose flour - 1 tablespoon
Corn flour - 1 tablespoon
Split chickpeas powder (Kadalai mavu/Besan) - 1 tablespoon
Chilli powder - 1-2 teaspoons or Green Chilli paste - 1-2 teaspoons or pepper powder - 1-2 teaspoons
Ginger garlic paste - 1 tablespoon
Salt to taste
Milk - 1/4 cup
Garam masala powder - a pinch
Oil for deep fry

For Saute:
Onions - 1 medium sized, finely chopped
Capsicum - 1, chopped
spring onions - A bunch, chopped
Green chillies - 2-3 cut into 2 slices
Garlic - 2-3 cloves finely chopped
Tomato sauce - 2 tablespoons
Chilli Garlic sauce - 2 tablespoons
Butter/Ghee/Oil - 1-2 teaspoons
Salt a pinch
Coriander leaves - few

Method:
Deep Fry:
Boil 4 cups of water with little salt. Wash baby corn, cut into pieces and soak in boiling water for 15-20 minutes.

Mix maida, corn flour, chickpeas powder, ginger garlic paste, chilli powder, salt in little milk to make a thick paste.

Drain water completely from soaked pieces. Toss the pieces in the paste.

Heat Oil in a pan and deep fry until they are crispy. Keep them aside.

Note:
Broken Corn flakes or bread crumbs can also be added to the paste, so that it will be more cripsy.

Saute:
Heat oil. Add chopped garlic, onions, green chillies and fry until onions are golden brown.

Then add capsicum and fry until they are cooked. Add spring onions and salt to taste.

Add tomato sauce, chilli garlic sauce and saute it for 1-2 minutes until all gets mixed well.

Then add fried baby corn pieces and toss them well. Garnish with Coriander leaves and serve hot.

Cooking time : 45 minutes
Serves for 3-4 persons

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Now to the awards:

Shama and Sashi passed me with "Kreativ Blogger" award.

Priti showered me with "Kreative Blogger Award", "I love your Blog Award" and "One Lovely Blog Award".

Thank you so much friends:) It really boosts me UP!!!

The Kreativ Blogger award are having some rules …

You must thank the person who has given you the award.
Copy the logo and place it on your blog.
Link to the person who has nominated you for the award.
Name 7 things about yourself that people might find interesting.
Nominate 7 other Kreativ Bloggers.
Post links to the 7 blogs you nominate.
Leave a comment on which of the blogs to let them know they have been nominated

I pass these awards to 7 creative bloggers and I love their blogs.

Sailaja http://www.sailajakitchen.com/

Sanghi http://sanghi-tastybites.blogspot.com/

Chitra http://anyonecan-cook.blogspot.com/

Ramya http://ramya65.blogspot.com/

Shama http://easy2cookrecipes.blogspot.com/

Sashi http://www.sashirecipes.com/

Valar http://valar-myblog.blogspot.com/

Enjoy Friends. Ignore if you have already received it and published about yourself.

So 7 things about myself.. Already published this, doing it again with small changes.....

- Native of Chennai, India, presently staying in Singapore for the past 4 years.
- Physics graduate and Masters in Public Administration & Computer Applications.
- Have 9+ years of IT experience and currently a full time home maker.
- Like to do creative things, Surfing, Blogging, Music, Reading, trying new recipes.
- Have so many good friends .... Love them all..... Life is EMPTY without them.
- My favourites are Lavender colour, Jasmine smell, Raw mangoes with salt and chilli powder ;), Ice Lemon tea, Crunchy bites from KFC ;), Love to explore new places, and many more.... whatever came to my mind, I have mentioned.
- Trustworthy, Friendly, Very possessive especially towards my hubby:), Can't take when loved ones lie or ditch me, Tense up quickly.

And here are the answers for the tag I received from Priti:

What is your current obsession?
Taking good care of my little angel, Thaswika

What are you wearing today?
White and Blue nighty

What’s for dinner?
Fish curry and prawn gravy (Leftovers from yesterday ;) he he)

What’s the last thing you bought?
Big knife for cutting pizza

What are you listening to right now?
Tamil lullaby songs

What do you think about the person who tagged you?
Lovely person, we shared a lot .... now become busy as she got married and I got my little angel. Again we started recently:)

If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Singapore

What are your must-have pieces for summer?
Sun screen lotion, cotton clothes, cap, coolers

If you could go anywhere in the world for the next hour, where would you go?
Tioman islands, Malaysia

Which language do you want to learn?
Mandarin and French

What’s your favourite quote?
Write your bad things on water, Write your good things on stone - My dear friend Rev, told me this recently when I was so depressed....

Who do you want to meet right now?
Shah rukh Khan - just to tell him not to worry ;)

What is your favourite colour?
Lavender

What is your favourite piece of clothing in your own closet?
My black pants, few nice tops given by my hubby and my dad.

What is your dream job?
Own a company

What’s your favourite magazine?
Champak, Chandamama, Gokulam, Tinkle and many more ......

If you had $100 now, what would you spend it on?
Buy some clips, earrings, etc.... long time I haven't bought any ;)

What do you consider a fashion faux pas? (faux pas mean error in etiquette.. )
Wrong dress for a wrong place

Who are your style icons?
As of now, none

Describe your personal style.?
Simple

What are you going to do after this?
Cooking

What are your favourite movies?
Mozhi, Taare Zameen par, Black, Swadesh, Kal ho naa ho, Alvin and chipmunks, Bommarillu, Pasanga ....... keeps changing

What are three cosmetic/makeup/perfume products that you can't live without?
Compact, Perfumes (any good one), Maybelline Rose Jam Lip colour

What inspires you?
Encouragement, soothing words

Give us three styling tips that always work for you:
Be simple, good for our health and expenditure ;)

What do you do when you “have nothing to wear” (even though your closet’s packed)?
Buy new ones

Coffee or tea?
Mostly coffee, sometimes Tea

What do you do when you are feeling low or terribly depressed?
Read books that change my mood, if not cry ;)

What is the meaning of your name?
Saraswathi - Goddess of knowledge

Which other blogs you love visiting?
So many can't list....

Favorite Dessert/Sweet?
Gulab jamun, rasamalai, Milk Khoa

What's the best feeling?
Motherhood

Who do you love most and why ?
Of course my hubby and he started sharing with my little angel too. I love him because I love him, this is what I say when he asks WHY I LOVE HIM ;).... he he

Reason(s) for you to blog?
Changes my mood, interesting and keeps me busy.

Sundakkai Vatha Kuzhambhu (Turkey Berry Curry)

2009-08-04T21:15:00.001+08:00

Thaswika had high temperature yesterday because of her vaccination. Though it was normal, I got tensed up seeing her cuddled in my lap. Temperature got reduced from midnight and got a relief after seeing her smile. She was too tired today and streching her legs straight as though asking me to massage her as it was paining for her:)

Coming to the recipe, I got this from one of my school friend. Love this with curd rice. I am OFF from the kitchen for the past 2 months;) these were tried before my delivery:) Until my MIL stays with us, I would be posting my old dishes ;)

Ingredients:
Dry Sundakkai vathal (Dried Turkey Berry) - 1/2 cup
Onion - 1, medium sized chopped
Red chillies - 4-5
Garlic - 5 cloves
Uzhuthu (Black gram dal/Urad dal) - 1/2 tablespoon
Curry leaves - few
Mustard seeds - 1 teaspoon
Asofoetida powder - 1/4 teaspoon
Chilli powder - 1 tablespoon
Tamarind - lemon sized
Rice flour - 1/2 tablespoon
Salt to taste
Oil - 2-3 tablespoons

For powder:
Coriander seeds - 1/2 tablespoon
Lentils (Toor dal) - 1/2 tablespoon
Split Chickpeas (Channa dal) - 1/2 tablespoon
Fenugreek - 1 teaspoon
Garlic - 5 cloves

Method:
Heat pan and fry coriander seeds, channa dal, toor dal and fenugreek for 10 minutes.

Dry grind them with garlic and keep aside.

Soak tamarind in 1-2 cups of water, extract juice and keep aside.

Heat oil in a thick pan and allow mustard seeds to splitter in it.

Add urad dal, garlic, onion, curry leaves, red chillies and fry until onions turn golden brown.

Then add sundakkai vathal, grinded masala powder, asofoetida powder and fry for 10 minutes.

Add chilli powder, tamarind juice, salt to taste and allow it boil.

Dissolve rice flour in 1/4 cup of water and make a thin paste.

Add this to the boiling curry and stir continuosly.

Switch off the flame once it is thick.

Serve hot with plain rice or curd rice or idli or kal dosai.

Cooking time - 40 minutes
Serves 3 persons.

HAPPY FRIENDSHIP DAY :)

2009-08-02T11:17:00.004+08:00

"In loneliness, in sickness, in confusion-the mere knowledge of friendship makes it possible to endure, even if the friend is powerless to help. It is enough that they exist. Friendship is not diminished by distance or time, by imprisonment or war, by suffering or silence. It is in these things that it roots most deeply. It is from these things that it flowers."
-Pam Brown

Dedicating this post to all our friends who lent their hands wide with love and care when we were in a tough time.... You don't know your worth, ask us we will tell you!!! Thank you FRIENDS!!!

HAPPY FRIENDSHIP DAY!!!

I'm Back with Dry Nethli(Anchovies) Varuval

2009-07-28T21:13:00.001+08:00

Hello Everyone..... I am back:)

I was blessed with a baby girl on June 16th. Her name is THASWIKA and we were very happy to have her after 6 years of marriage.

But unfortunately, she had to undergo major heart surgery on her 4th day of her birth, as she was diagnosed with Coarctation of Aorta.

By GOD's grace and everybody's prayers she is improving now. Enjoying every single moment with her now :)

Coming back to cooking, here's a very simple dish to go.....

Ingredients:
Dry Nethli (Anchovies) fish - 100 gms
Chilli powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Salt to taste
Oil - 2 tablespoons

Method:
Boil 2 cups of water. Switch off and add turmeric powder to it. Soak dryfish in it and allow it for 20-30 minutes.

Gently wash it 3-4 times with cold water and drain water completely.

Mix it well with chilli powder and keep aside.

Heat oil in a pan. Once it is hot, add fish and fry well.

Once they are half cooked, add salt to taste and fry for 5-10 minutes until they are crispy.

Goes well with hot sambar rice.

Cooking time : 15-20 minutes
Serves 2-3 persons

Beans Rice

2009-03-12T13:30:00.004+08:00

I usually try this simple rice for lunch box, whenever I feel lazy to cook 2-3 dishes. Its wholesome to have it with vegetables. Can try the same recipe with carrot, beetroot, cabbage, potato, etc.

Ingredients:

Cooked rice - 6 cups

Beans - 3 cups, finely chopped

Onions - 1, medium sized, chopped

Curry leaves - few

Green chillies - 3-4, cut into small pieces

Fennel seeds - 1/2 teaspoon

Ginger paste - 1/2 teaspoon

Garlic paste - 1/2 teaspoon

Salt to taste

Ghee - 2 tablespoons

Method:

Heat oil in a pan. Add ghee, fennel seeds, onions and fry for 3 minutes.

Then add ginger and garlic paste, curry leaves, green chillies and fry until onions turn golden brown.

Once it is done, add chopped beans and cook until beans are soft. Add cooked rice, salt and mix well.

Serve it hot with papad.

Cooking time : 20 minutes

Serves 2-3 persons

Kuzhi Paniyaram

2009-03-12T13:24:00.002+08:00

This is one of the famous snack from Chettinad cuisine. It can be prepared easily from Idli batter either sweet or salty. I tried it salty and spicy. Check it out!

Ingredients:
Idli batter - 3 cups (check the recipe below)

Onions - 1, medium sized, finely chopped

Green chillies - 2-3, cut into small pieces

Curry leaves - few

Mustard seeds - 1/2 teaspoon

Urad dal - 1 teaspoon

Asafoetida powder - a pinch

Coriander leaves - few

Oil - 1 tablespoon

Method:

Heat oil in a pan. Allow mustard seeds to splitter in it.

Add urad dal, curry leaves, onions, green chillies, asafoetida powder and fry for few minutes until all onions turn golden brown.

Then mix this and coriander leaves with the batter.

Heat the paniyaram pan(I missed to take a picture, will add it later) and apply little oil in each of the holes.

Once it is hot, pour the dough and allow it to cook on both sides.

Serve hot with coconut chutney.

Cooking time : 20 minutes

Serves 4-5 persons

Idli batter:

Ingredients:

Boiled Rice - 4 cups

Urad dal - 1 cup

Salt to taste

Method:

Soak rice in water for 2-3 hours and dal in water for 45 mintues, before you are ready to grind.

Grind them seperately and mix them with salt and water, if required.

Ferment it for 8 hours or leave the dough overnite, so that it is perfect for the mornings.

Capsicum Fried rice

2009-03-11T10:51:00.003+08:00

Very easy to make and tasty to eat. Try it out.

Ingredients:
Capsicum (Bell peppers) - 1-2 cups, chopped into pieces
(Combine red / green / yellow, so that rice looks colourful)
Cooked long grain rice or fragnant rice - 3-4 cups
Garlic - 2-3 cloves, finely chopped
Green chillies - 2-3, cut into small pieces
Onions - 2, medium sized, finely chopped
Dried basil leaves (powdered) - 1 teaspoon
Light soya sauce - 1 tablespoon
Coriander leaves - few for garnishing
Salt to taste
Olive oil - 2 tablespoons

Method:
Heat olive oil in a large pan. Add chopped garlic and green chillies.

Fry for 2 minutes and add chopped onions. Saute until onions turn golden brown.

Add capsicum, basil leaves, salt to taste and fry until they are cooked.

Then add soya sauce and mix well. Add cooked rice and mix well. Add little salt if required.

Fry for 5-10 minutes and serve hot with vinegar chillies.

Cooking time : 15-20 minutes
Serves 2 persons.

Snakegourd Spring Onions poriyal(Stir-fry)

2009-03-02T10:08:00.004+08:00

Snakegourd helps stimulate the production of body fluids thus relieving dryness. It can disperse phlegm, remove pus, expel toxic matter and is anti-inflammatory. Snakegourd can act as a natural antibiotic, expectorant, laxative, and can be used for abscesses boils bronchitis, constipation, jaundice and hemorrhoids. It helps with breast and lung tumors, and can promote lactation. It has been shown to be excellent for diabetes.

For more information click here and here

Ingredients:
Snakegourd - 1, medium sized
Spring onions - 1 bunch
Onion - 1, medium sized
Mustard seeds - 1/4 teaspoon
Urad dal - 1/4 teaspoon
Red chillies - 3-4
Curry leaves - few
Grated coconut - 1/2 cup
Cumin seeds - 1 teaspoon
Green chillies - 1 or 2, as spicy required
Salt to taste
Oil - 1 tablespoon

Method:
Wash snakegourd and deseed it. Cut into small pieces and keep aside. Chop spring onions and onion.

Heat oil in pan and allow mustard seeds to splitter in it. Add urad dal, red chillies, curry leaves and fry for a minute.

Add chopped onions and fry until they turn golden brown. Then add snake gourd and saute well.

Cook it covered for 10-15 minutes until they are soft. Meanwhile, dry grind coconut, green chillies and cumin seeds to a fine powder.

Once snakegourd is cooked, add spring onions, grinded coconut to it and saute well.

Add salt to it and mix well. Cook it for 5-10 minutes.

Serve hot with rice or chappathi.

Cooking time - 20-30 minutes
Serves 3 persons.

Drumstick Kurma

2009-02-23T10:22:00.000+08:00

I am back with durmstick Kurma ;)

Tried this in a different way. Was very tasty. Check it out.......

Ingredients:

Drumstick(Moringa) - 1, cut into pieces

Onion - 2, medium sized, sliced

Tomatoes - 2, medium sized, sliced

Green chillies - 2, cut into small pieces

Ginger - 1 inch long piece, cut into small pieces

Garlic - 2-3 pods, cut into small pieces

Bay leaf - 1

Cardamom - 2

Cloves - 1

Cinnamon - 1 small stick

Chilli powder - 1 tablespoon

Coriander powder - 1/2 tablespoon

Turmeric powder - a pinch

Coriander leaves - few

Curry leaves - few

Grated coconut - 1 cup

Khus Khus - 1 tablespoon (optional)

Salt to taste

Oil - 2 tablespoons

Method:

Heat 1 tablespoon of oil in a pan. Saute onions, tomatoes, green chillies, ginger, garlic until onions turn transparent.

Allow it to cool for sometime and grind it to a fine paste, with little water.

Heat 1 tablespoon of oil in a pan. Add bay leaf, cardamom, cloves, cinnamon and fry for a minute.

Add curry leaves, drumstick and saute for 5 minutes. Then add the grinded paste, chilli powder, corainder powder, turmeric powder and mix well.

Cook it covered until drumsticks are soft. Add little water if it is too thick.

Meanwhile grind coconut and khus khus to a thick paste.

Once drumsticks are cooked, add coconut paste and salt to it.

Bring it to a boil, garnish with chopped coriander leaves and serve hot with rice or chappati.

Cooking time - 20-30 minutes

Serves 3-4 persons.

More(Buttermilk) Kozhambhu

2008-12-15T11:58:00.002+08:00

Hi Friends, missing you all. Too busy with work and recently shifted to our new house. So settling things in weekends. Will catch-up with you all soon.

This is one of my favourite and comfort food. Easy to make and tasty to eat.

Ingredients:
Thick buttermilk - 2 cups
Onions - 1, small chopped
Red chillies - 2
Curry leaves - few
Mustard seeds - 1/2 teaspoons
Cumin seeds - 2 teaspoons
Raw rice - 1.5 tablespoons
Green chillies - 2
Lady's finger(okra) - 3-4, cut into small pieces (optional)
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 1 teaspoon

Method:
Soak rice and cumin seeds in 1/4 cup of water for 20 minutes and grind it to a thick paste.

Heat oil in a pan and allow mustard seeds to slitter in it.

Add curry leaves, red chillies, onions and fry for 5 minutes.

Then add lady's finger and fry until they turn golden brown.

Add turmeric powder, buttermilk, grinded paste, salt and mix well.

Little water can be added if it is too thick.

Switch off the flame once it is about to boil.

Tasty more kozhambhu is ready to serve with rice.

Cooking time : 20 minutes
Serves 3-4 persons.

Samba Rava Birinji

2008-11-21T20:30:00.001+08:00

Samba rava is nothing but broken wheat. Its very nutritious and wholesome food. Good for diabetic persons.

Ingredients:
Samba Rava - 2 cups
Onions - 2, chopped
Cardamom - 2
Cloves - 2
Cinnamom stick - 1
Bay leaf - 1
Ginger garlic paste - 1 tablespoon
Green chillies - 4-5, cut lengthwise (as spicy required)
Mint leaves - few
Coriander leaves - few
Salt to taste
Oil / Ghee - 2 tablespoons

Method:
Cook samba rava in 3 cups of water for 10 minutes in microwave. Adjust water accordingly, it should not be sticky. Allow it to cool for sometime.

Heat oil in a big pan. Add cardamom, cloves, cinnamom stick, bay leaf in it.

Then add the ginger garlic paste and fry for a minute. Add onions, green chillies, mint leaves and saute until they are golden brown.

Then add cooked samba rava, salt and mix well.

Sprinkle little water if required, cook it closed for 5-10 minutes.

Mix it well and garnish with coriander leaves.

Serve hot with onion raita.

Note: You can add chopped vegetables like, beans, carrots, potatoes, etc.

Cooking time : 20-30 minutes
Serves 4 persons

Chingri Malai (Creamy Prawn Curry)

2008-11-18T10:26:00.003+08:00

Wanted to try different dish with prawns. Found a simple and good recipe here. Its a bengali dish. Try it out, simple and tasty.

Presenting the recipe below from the above link with minor changes:

Ingredients:
Prawns (shelled, deveined and cleaned) - 500 grams
Turmeric powder - 1/2 teaspoon
Onion paste - 1 cup
Ginger paste - 1 teaspoon
Chilli paste or powder - 1 tablespoon
Bay leaf - 1 or 2
Cinnamon - 1 small stick
Cloves - 4
Cardamoms - 4
Coconut milk - 2 cups
Corinader leaves - few
Ghee / butter - 2 tablespoons
salt to taste

Method:
Rub the prawns with some salt and wash well. Apply some turmeric powder and keep aside for 5 minutes.

Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns for 10 mintues until they are soft.

Strain the prawns from the pan and keep aside. Now, add the bay leaves, cloves, cinnamon and green cardamoms and saute them.

Add the onion paste and stir fry on medium heat for about 10-15 minutes, till the paste is browned.

Then add chilli paste/powder and ginger paste. Fry briefly on low heat till the oil separates.

Add the prawns and coconut milk and salt as required. Mix gently. Simmer on low heat for about 2 minutes.

Mix in the remaining ghee (clarified butter) and cover tight for a little while.

Garnish with coriander leaves and serve hot with plain rice.

Cooking time - 30-40 minutes
Serves 4-5 persons.

Pasalai Keerai Kadaisal

2008-11-13T09:57:00.002+08:00

Pasalai Keerai or Indian spinach is rich source of iron, calcium and vitami A. Try to have greeny vegetables atleast twice in a week.

Ingredients:
Pasalai Keerai (Indian Spinach) - 1 bunch
Onions - 1, chopped
Mustard seeds - 1/2 teaspoon
Urad dal(Black gram) - 1 teaspoon
Red chillies - 2
Curry leaves - few
Garlic - 3 pods, crushed
Tamarind juice - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Oil - 1 tablespoon
Salt to taste

Method:
Wash spinach well, drain water and chop them nicely.

Heat oil in a pan, allow mustard seeds to splitter in it.

Add urad dal, red chillies, curry leaves, garlic, onions and fry until onions turn pale.

Then add turmeric powder, chopped spinach and mix well.

Sprinkle little water if required and cook it covered.

Once it is done, add salt and tamarind juice and mix well.

Serve hot with rice.

Note: Tomato can be replaced for tamarind juice.

Cooking time : 15-20 minutes
Serves 2-3 persons

Hyderabadi Chicken Dum Biryani

2008-10-31T09:17:00.003+08:00

This is different type of biryani. Gravy and rice are cooked seperately and mixed together. I had it a lot, when I stayed in Hyderabad, missing it now ;)

Ingredients:
Chicken - 1/2 kg
Basmati rice - 2 cups
Onions - 2-3 big size, chopped
Tomatoes - 2, chopped
Cardamom - 4
Cloves - 4
Cinnamom stick - 2
Bay leaf - 2
Ginger garlic paste - 1 tablespoon
Chilli powder - 1-2 tablespoons (as spicy required)
Coriander powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Yoghurt - 1/2 cup
Cumin seed powder - 1 teaspoon
Mint leaves - few
Coriander leaves - few
Salt to taste

Cashews - few
Oil / Ghee - 2 tablespoons

Method:
Wash and cut chicken into small pieces.

Marinate chicken pieces in yoghurt, turmeric powder, chilli powder, coriander powder, cumin powder, 1/2 of ginger garlic paste, chopped mint leaves for 30-60 minutes.

Boil 4-5 cups of water with 1 cinnamom stick, 1 bay leaf, 2 cardamom, 2 cloves and salt to taste. Wash rice and cook until they are half cooked. Drain excess water if any.

Heat oil in a pressure cooker. Add remaining cardamom, cloves, cinnamom stick bay leaf in it.

Then add the ginger garlic paste and fry for a minute. Add onions and saute until they are golden brown.

Add chopped tomatoes and add marinated chicken. Mix well and cook it covered until chicken is tender.

Then add salt to it(only for chicken, since rice has already salt in it) and mix well.

Once chicken is cooked and gravy is thick, switch off the flame and spread rice on top of it, cover it and allow it get cooked in the pressure.

After 20 minutes, mix it well and garnish with coriander leaves and fried cashews.

Serve hot with onion raita.

Cooking time : 30-45 minutes
Serves 4 persons

I am sending this to SWC - Andhra Pradesh Cuisine hosted by Priya.

Brown Parade

2008-10-19T16:30:00.010+08:00

Brown Parade .....................

.............. for Sunshinemom's this month FOOD IN COLOURS event.

This month its "BROWN", so displaying all my 'brown' recipes;)

Click on the names for the recipes.......

Vermicelli(Semia) Upma

Karunai Kizhanghu Podimas (Yam Stir Fry)

Gulab Jamuns

Simple Tomato Rasam(Pepper Water)

Vangi bath (Brinjal / Eggplant rice)

Murukku

Pala Kottai (Jackfruit seeds) fry

Kachori

Vazhaipoo(Plaintain Flower) Vadai

Onion Samosa

Fried Idlies

Red Spinach poriyal and an award...

2008-10-15T20:49:00.004+08:00

I bought this spinach from Little India, donno its name, but it was too fresh. Anyway all greens are good for health, so why not try it;) Please share its name if anybody knew it.

I mixed it with rice and had, it was too tasty;)

Ingredients:
Red Spinach - 1 bunch
Small onions - 4-5, chopped
Red chillies - 4-5 or as spicy required
Moong Dal - 1/4 cup
Mustard seeds - 1/2 teaspoon
Curry leaves - few
Salt to taste
Oil - 2 tablespoons

Method:
Wash spinach and chop leaves and stems into pieces. If the stems are too thick, discard them.

Soak moong dal in water for 20 minutes.

Heat oil in a pan and allow mustard seeds to splitter in it.

Add red chillies, curry leaves and onions and fry until onions turn golden brown.

Drain water from moong dal and add it to the onions.

Fry for 2 mintues and add chopped spinach.

Mix well and cook it covered for 5 minutes.

Add salt, mix well and cook for 5-10 mintues until spinach are cooked.

Serve hot with plain rice.

Cooking time : 20-30 minutes
Serves 2-3 persons

Vidya and Sowmya have passed me Butterfly award which says "Coolest blog I know".

Thanks a ton to both of you:)

Rules of this award:
- Put the logo on your blog.
- Add a link to the person who awarded you.
- Nominate 10 other blogs.
- Add links to those blogs on yours, and leave a message for your nominees on their blogs.

I would like to nominate the following blogs:

Sujatha, Bhawana, Tom Aarons, Sushinemom, Suhanya, Solai Chidambaram, Jaishree, Rekha, Deesha, Sara

Enjoy friends!!!

Purple Cabbage Poriyal(Stir Fry)

2008-10-10T18:14:00.002+08:00

Cabbage is an excellent source of vitamins K and C and a good source of dietary fiber, manganese, calcium and potassium too.

Ingredients:
Purple cabbage - 1 or 250 grams
Onion - 1, big size, finely chopped
Grated coconut - 1/2 cup
Cumin seeds - 1 teaspoon
Red chillies - 4-5 or as spicy required
Curry leaves - few
Mustard seeds - 1/2 teaspoon
Coriander leaves - few
Salt to taste
Oil - 1-2 tablespoon

Method:
Wash cabbage, chop them finely and keep aside.

Grind grated coconut and cumin seeds without water to a coarse powder.

Heat oil in a pan. Allow mustard seeds to splitter in it.

Add red chillies, onions, curry leaves and fry for until onions turn golden brown.

Then add chopped cabbage and saute for 10 minutes.

Add salt to it and grinded powder and mix well.

Cook for another 5-10 minutes.

Garnish with coriander leaves and serve hot.

Cooking time : 20-30 minutes
Serves 4-5 persons

Gooseberry Soup/Rasam and AFAM - Roundup

2008-10-05T21:47:00.008+08:00

Everybody was wondering what happened to me.... hmmm.... busy shifting my house and started working now:)

Suddenly became too busy, but give me some time to cope up, will come back and bug you all again ;)

and ...... now to the A Fruit of the Month - Gooseberry Roundup:)

Guess, I have chosen a rare fruit, since many of my friends were not able to get it in market, including me too :( ;)

But I would suggest my friends living otside India, to get them as it has valuabe health benefits..... Read on.....

Amla enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination, enhances fertility, helps the urinary system, is good for the skin, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens the eyes, improves muscle tone and it acts as an antioxidant.

The Indian Gooseberry belongs to the Euphorbiaceae family. This fruit is ripe in autumn season in wet forest of hill areas in Indian subcontinent. In India it is considered as a sacred tree. The fruit is very nourishing. It tastes sour. Both dried and fresh fruits can be used.

It provides remedies for many diseases so it is widely used in ayurvedic medicines. Gooseberry is very rich in Vitamin C. It contains many minerals and vitamins like Calcium, Phosphorus, Iron, Carotene and Vitamin B Complex. Amla is also a powerful antioxidant agent. Many health problems are conduced by oxidative damage (when body cells use oxygen they produce by-products that can cause damage). Antioxidant agents prevent and repair such damages. Vitamin C is a good antioxidant agent and so is Gooseberry.

The health benefits of amla include the following:

Picture Source : Janet Ching

Eye Care: Taking Gooseberry juice with honey is good for improving eyesight. It improves nearsightedness and cataract. It reduces intraocular tension.

Diabetes: Gooseberry contains chromium. It has a therapeutic value in diabetics. Indian Gooseberry or Amla stimulate the isolated group of cells that secrete the hormone insulin. Thus it reduces blood sugar in diabetic patient.

Heart Disease: Gooseberry strengthens heart muscles. So heart pumps blood flawless throughout the body.

Infection: Due to its antibacterial and astringent attributes the Indian Gooseberry protects against infection. It improves body resistance.

Diarrhea and dysentery: Due to its strong, cooling and laxative properties Gooseberry is useful for remedies for diarrhea and dysentery. It is a great relief for gastric syndrome and hyperchlorhydria (burning sensation in abdomen).

Hair loss: Amla is used in many hair tonics. It enriches hair growth and hair pigmentation. It strengthens roots of hair , maintains color and luster. Eating fresh fruit or applying its paste on hair roots improves hair growth and color.

Improving appetite: Consuming Gooseberry powder with butter and honey before meal improves appetite. It helps in balancing Nitrogen level and thus increases weight in a healthy way.

Anti aging: Amla prevents health related hyperlipidaemia through attenuating oxidative stress in the ageing process.

The fresh fruit contains more than 80% water, protein, minerals, carbohydrates and fiber. It is also used as remedies for fever, liver disorder, indigestion, anemia, urinary problems, respiratory problems, cerebral, gastro and cardiovascular illness. Gooseberry lowers cholesterol level. It increases red blood cell production and strengthens teeth and nails. So the Indian gooseberry or Amla as a fresh fruit or juice or in dried form is much good for your health.

This article was contributed by Thuvaneesa.

Source : OrganicFacts.net

Thats too long I guess.... ;) so over to the entries.....

First to the international recipes .....

Ivy's Black Forest Cherry and Gooseberry Cake

Janet Ching's Vanilla ice cream with quattro berries sauce & macarons

and Panfried white fish with red gooseberries sauce

Now to the different variations of Gooseberry pachadi's(kind of salad) I received.....

Vidhya Iyer's Gooseberry Pachadi

Jaishree's Amla Curd Pachadi

EC's Nellikai Pachadi

Jayasree Satish's Nellikkai Arachukalakki

Shama Nagarajan's Nellikai Chutney

Lakshmi Venkatesh's Refreshing Gooseberry Squash
She was not able to take a picture.... so I made her recipe and posting the picture next week;)

Now to mouthwatering pickle recipes......

Jaishree's Amla Pickle

Vidhya Iyer's Gooseberry Pickle

Vandana Raman's Gooseberry Pickle

Sowmya Madhavan's Nellikai Thokku

Divya Kudua's Gooseberry Dry Pickle

Mythreyee's Instant gooseberry pickle

And now to my Gooseberry soup/rasam:

Ingredients:
Gooseberry - 1
Cumin seeds - 1 teaspoon
Pepper - 2 teaspoon
Small Onions - 2-3, finely chopped
Curry leaves - few
Coriander leaves - few
Salt to taste
Oil - 1-2 teaspoons

Method:
Dry roast cumin seeds and pepper nad grind them to a fine powder/paste.

Wash gooseberry, cut into small pieces and grind it to a fine paste.

Heat oil in a pan and saute onions, curry leaves in it, until they become soft.

Add all the grind paste/powder, 2 glasses of water and salt to taste.

Bring it to a boil and switch it off.

Garnish with coriander leaves and serve hot with papads or can be had with rice too.

Cooking time: 15 minutes
Serves 2-3 persons

Please let me know if I have missed some entry.... see you all soon!

Egg Pie / Tart

2008-09-29T09:13:00.003+08:00

My first experiment on PIE's :) in an Oven Toaster. I just followed Ivy's Pie/Tart's recipe. Except I used small muffins plates to do it.

Made the filling as below:

Ingredients:
Boiled eggs - 3
Onions - 1 big sized, finely chopped
French beans - 5-6, finely chopped
Ginger garlic paste - 1 tablespoon
Fennel seeds - 1/2 teaspoon, powdered coarsely
Coriander leaves - few chopped
Salt to taste
Oil - 1 tablespoon

Method:
Heat oil in a pan. Add onions and saute until they are golden brown.

Add ginger garlic paste, fennel seeds, beans, salt to taste and fry until beans are cooked.

Garnish with coriander leaves and mix well.

Keep a spoonful of this filling into the pie shell with half of boiled egg.

Bake for 10 minutes and serve hot.

I used oven toaster so it was not perfect, but tasted good. So try this out in proper oven and enjoy!

Sending this Egg Pie Recipe to Ivy's Savoury Pie Event

and the picture to Jugalbandi's Click of the month - Crusts Event

Yoghurt Pomo Salad

2008-09-25T09:11:00.005+08:00

Wanted to participate in Calcium Rich Event hosted by Sangeeth.

I checked for the Calcium rich food and found that Yoghurt is the best source of calcium. Check out more information here. So presenting this salad with a little twist for the event........

Ingredients:
Low fat Yoghurt (curd) - 2 cups
Honey - 1-2 tablespoons
Pomogranate - 1/2 cup
Milk - little (if it is too thick), optional

Method:
Blend yoghurt with honey.

Add pomogranate to it. Mix well.

Refrigerate for an hour and serve chilled.
Can be had as a dessert too.

Preparation time : 5 minutes
Serves 2 persons.

Also sending this recipe to EC's WYF - "Salad/Starters/Soups" Event

And Divya's Diet Foods Event :)

Adai, Aviyal & Pookolam

2008-09-21T00:58:00.004+08:00

My friend Priyanka is hosting Festive Food Event - Onam this month.

Onam is the state festival of Kerala, South India. It is celebrated in honour of Mahabali, the mythical Asura king of ancient Kerala. This harvest festival falls in August / September.

For more information on Onam festival, please click here.

As promised her, I am submitting the recipe with the PooKolam too;) Pookolam are designs or decorations made with flowers and lamps in front of the houses to invite God. This is my first attempt to it. I couldn't get much flowers, so did it with Orchids and Marigolds. So have a look of it......

I never celebrated Onam, so tried to submit any dish from Kerala cuisine. Here is the famous Aviyal, which is the main dish in the Onam festival meal.

Ingredients:
Vegetables - 2 cups (Mix of carrots, drumsticks(moringa), pumpkin, snakegourd, bottlegourd, radish, raw bananas, beans, yam, etc - I used carrots, yam, beans, snake gourd, bottlegourd - cut into 2 inch long)
Small onions - 4-5
Grated coconut - 1 cup
Cumin seeds - 1 teaspoon
Yoghurt (curd) - 1/2 cup
Green chillies - 4
Curry leaves - few
Mustard seeds - 1/2 teaspoon (optional)
Turmeric powder - 1/2 teaspoon
Salt to taste
Coconut oil or any oil - 1 tablespoon

Method:
Cook vegetables, 2 green chillies, turmeric powder in 1-2 cups of water, until they are soft.

Meanwhile, grind coconut, small onions, 2 chillies, cumin seeds to a fine paste with little water and keep aside.

Once veggies are cooked, add this paste, yoghurt, salt to taste and mix well.

Add water if the gravy is too thick. Put off the flame when it is about to boil.

Heat oil in a small pan and allow mustard seeds to splitter in it. Add curry leaves, fry for a minute and add this to the aviyal.

Aviyal can be had with rice or Paruppu Adai(Kind of pancake made with pulses or grains).

One more look with Adai:

Click here for Adai recipe.

Cooking time - 30 minutes
Serves 2-3 persons

Luffa(Peerkankai) Skin & Vadagam Chutney(Thuvayal)

2008-09-17T12:09:00.004+08:00

I had this chutney with rice at my friend, Rev's house. It was so yummy and I had to buy the "Curry Vadam" from shop to make this.

Very good for lunch boxes and can be refrigerated for a week and used.

Ingredients:
Luffa (Peerkankai or Ridge Gourd) Skin - 2 cups
Vadagam (see below for more details) - 1/2 cup
Tamarind - a small lemon sized
Red chillies - 6-8 (or as spicy required)
Salt to taste
Coconut - 1/4 cup
Oil - 1/2 tablespoon

For tempering:
Oil - 1/2 tablespoon
Mustard seeds - 1/2 teaspoon
Curry leaves - few
Red chillies - 2, split into halves

Method:
Wash luffa skin and saute them with red chillies in oil, until its turns pale brown. Fry vadagam seperately in few drops of oil and keep aside.

Grind luffa skin, chillies, vadagam, coconut, tamarind, salt to a fine paste. Sprinkle little water if required.

Temper(Add mustard seeds to hot oil, allow it splitter. Then add curry leaves, red chillies, fry for 2 mintues) it with the ingredients mentioned above.

Serve hot with rice. This can be refrigerated for a week and used.

Cooking time - 20 minutes
Serves 5-6 persons

About Vadagam

Picture of vadagam I bought .......

Vadagam is a must in most of the South Indian homes. It is usually used for curries(Kozhambhu). It will have very good flavour and taste, if used. I have never prepared it but might try in future.

Presenting the recipe of it from Harushi.com.

Ingredients:
Small onions - 3kg
Garlic - 1/2 kg
Mustard seeds - 200gms
Fenugreek seeds - 100gms
Split black gram - 250gms
Cumin seeds - 250grams
Salt especially crystalsalt - 2 handfull
Turmeric powder - 2tbls
Castor oil - 200ml

Method:
Onion and garlic are peeled and chopped finely. Add all the other ingredients (except castor oil) with it. These combined ingredients are smashed or grinded coarsely in ural lightly. But it's hard to go for ural these days. So try to crush them with a hammer (or something of that sort) lightly so that they can be molded into balls.

Take care not to crush them heavily then the juice will ooze out. Make the balls and place them all in a plate. Dry them in hot sun. In the evening, break all of them, add half of the castor oil, mix well and make balls again. In the morning, place them on the plate and again let it dry on the heat of the sun. Again in the evening do the same process using the other half portion of the castor oil.

These balls must be dried in the hot sun for 6 or 7 days until they are well dried. You can keep them for a couple of years.

Badam (Almonds) Halwa

2008-09-15T11:25:00.005+08:00

Almonds are excellent source of vitamin E and magnesium, and a good source of fiber and phosphorous. It also have monounsaturated fat, proteins, potassium, calcium and iron.

Overnight almond soaked water, can be had on empty stomach, in early mornings, which is too healthy.

For the past 2-3 weeks, I saw Badam halwa in many of the foodie blogs, it tempted me to try it out. So here goes my recipe.......

Ingredients:

Almonds - 1 cup

Sugar - 1/2 cup (or as required)

Milk - 1/4 cup

Cardamom powder - 1/2 teaspoon

Saffron - few, soaked in 1-2 tablespoons of hot milk

Ghee - As required

Method:

Wash and soak almonds in 2-3 cups of water, overnight.

Drain the water{Use soaked water as mentioned above} and grind to a fine paste with milk.

Heat 1 cup of water and sugar in a non-stick pan. When it begins to boil, add almonds paste and keep stirring for 10-15 minutes.

Add cardamom powder, saffron milk and mix well. Keep stirring until almonds are cooked and it becomes thick.

Once it is thick, add ghee and mix well. Serve it hot!

Garnish with any nuts or dry fruits. I used saffron powder.

One more closer look to tempt you all ;) ..... he he .....

Cooking time - 45 minutes

Serves 2-3 persons

Masala More(Buttermilk)

2008-09-11T22:15:00.004+08:00

Very good to have this, after you return to home, on a Sunny day! Gives more energy to the body, as it releases lot of sweat!

Ingredients:

Buttermilk - 2 cups

Green chilli - 1

Ginger - 1/2 inch small piece

Coriander leaves - few

Curry leaves - few, finely chopped

Salt to taste

Method:

Grind green chilli, ginger and coriander leaves to a fine paste.

Add buttermilk, salt to it and blend it nicely.

Garnish with chopped curry leaves and serve it cold.

Preparation time : 5 minutes

Makes 1 glass.

Karunai Kizhanghu Podimas (Yam Stir Fry)

2008-09-10T22:32:00.002+08:00

Try this, a real yummy one. Will be divine with curd rice ;)

Ingredients:
Karunai Kizhangu (Yam) - 250 grams
Mustard seeds - 1/2 teaspoon
Black gram (Urad Dal / Uzhunthu) - 1 teaspoon
Cury leaves - few
Turmeric powder - a pinch
Asafoetida powder (Perungayam) - 1/4 teaspoon
Chilli powder - 2 teaspoons or as spicy required
Coriander powder - 1/2 teaspoon
Lemon juice or Tamarind juice - 1/2 tablespoon
Salt to taste
Oil - 1/2 tablespoons

Method :
Wash yam, peel off the skin and cut into small cubes. The more tiny you cut, more tasty yam would be ;)

Heat oil in a pan and allow mustard seeds to splitter in it.

Add curry leaves, black gram, asafoetida powder, yam and fry them.

Stir constantly and add turmeric powder, chilli powder, coriander powder and mix them well.

Let it cook for 15 minutes, but keep stirring often.

Then add salt, lemon juice and saute it until they are cooked well.

Serve hot with rice.

Cooking time : 25 minutes
Serves 2 persons

Tomato Rice

2008-09-09T19:44:00.004+08:00

Every south indian cook knew about this I guess ;)

Very simple, quick and tasty recipe.

Best for lunch boxes and travel.

Ingredients:
Cooked Rice - 3-4 cups
Ripe Tomatoes - 2, medium sized, finely chopped
Onions - 1, medium sized, finely chopped
Chilli powder - 1/2 tablespoon or as spicy required
Mustard seeds - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Garlic paste - 1 tablespoon
Curry leaves - few
Coriander leaves - few
Salt to taste
Oil/Ghee - 1-2 tablespoons

Method:
Heat oil/ghee in a big pan. Once it is hot, allow mustard seeds to splitter in it.

Add curry leaves, onions and fry until they are golden brown. Then add garlic paste and fry until the raw smell goes off.

Then add chopped tomatoes and saute well. Add chilli powder, turmeric powder and mix well.

Keep stirring in intervals until tomatoes become soft. Add salt to taste and cook until it become thick.

Add cooked rice, salt(if required) and stir carefully, so that all gets mixed well.

Cook it covered in a low flame for 5-10 minutes.

Garnish with coriander leaves and serve hot with coconut chutney or pappad.

Cooking time : 20 minutes
Serves 2 persons.

Srilekha, Vidhya, Priti have passed me "GOOD JOB" award.

Thank you friends!
I would like to share it with all my blogger friends who are doing a great job :)

Vinayaga Chathurthi Celebrations - Kozhukattai & Vada

2008-09-08T13:27:00.006+08:00

Vinayaga Chathurthi was very special this time, since my nephew was there with me. We dressed him up and was having lots of fun. He left to India last friday and I am missing him badly :(

Anyway....... this is my new Ganesha we bought this year.

And here goes my offerings ....... Salt Kozhukattai, Sweet Kozhukattai and Vada

Kozhukattai(Steamed Rice balls) - Sweet & Salt

Ingredients:
Rice flour - 2 cups
Salt to taste
Butter/Ghee - 1 tablespoon

Method:
Mix all ingredients in little warm water and make a thick dough.

Make into 2 parts and keep it aside for 10-15 minutes.

Meanwhile, prepare for the fillings, as below:

For salt Kozhukattai:
Oil/Ghee - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Split chickpeas (Kadalai paruppu/channa dal) - 1 tablespoon
Coconut - 2 tablespoons (Grated or coconut cut into tiny pieces)

Method:
Heat oil/ghee in a little pan. Once it is hot, allow mustard seeds to splitter in it.

Add channa dal, coconut and fry until they are golden brown.

Then add this to one part of the dough and mix well.

Take small amount of the dough and press it with your hands(as in the picture above) and keep aside.

For sweet Kozhukattai:
Ghee - 1 tablespoon
Grated coconut - 3 tablespoons
Jaggery(powdered) - 1/4 cup

Method:
Heat ghee in a pan. Fry coconut in it, until it becomes dry.

Allow it to cool completely. Once it comes to room temperature, add powdered jaggery and mix well.

Make small balls out of the other part of the dough. Flatten the dough, keep the filling and make into small balls.

Prepare balls out of the dough and keep aside.

Steam the salt and sweet balls for 10-15 minutes.

Tasty Kozhukattais are ready!

Cooking time : 30 minutes
Serves 5-6 persons

----------------------------

Uzhunthu Vadai

Ingredients:
Black gram (Urad Dal / Uzhunthu) - 1 cup
Onion - 1, finely chopped
Green chillies - 2-3 or as spicy required
Coriander leaves - few
Salt to taste
Oil for deep frying

Method:
Soak the dal for 1-2 hours in 3 cups of water.

Grind dal, chillies, salt to a thick dough. Just sprinkle water if required.

Add onions, coriander leaves to it and mix well. Keep it aside for 15-20 minutes.

Heat oil in a pan. Once it is hot, add small balls of the dough and fry until golden brown.

Tasty vadas are ready!

Cooking time : 30 minutes
Serves 5-6 persons

I am sending these entries to Purva Daawat's Ganesh Chathuthi Celebrations Festive Food Event.

Cocka-doodle-do.... Chicken Parade;)

2008-09-07T00:25:00.007+08:00

I was thinking what to post today..... {main thing I was feeling lazy to type ;) }

Then saw Srilekha's Chicken Event

..... so reposting my Chicken dishes......

1) Chicken Gravy - Gravy

2) Chettinad Chicken Curry - Curry

3) Chicken Kurma - Curry

4) Chettinadu Kozhi(Chicken) Rasam - Soup

5) Pepper Chicken (Kozhambhu)Curry - Curry

6) Chicken Soup (Microwave Cooking) - Soup

7) Chicken Fry - Sidedish

8) Chicken Biriyani with Onion Raitha - Main Course

Podi Onion Dosa

2008-09-06T01:30:00.001+08:00

Dosa and Idli podi(powder) are traditional recipes of Tamilnadu cuisine. This is a must or mostly had for breakfast in South India. There are various types of Dosa. Can change the veggies and add flavour of our choice.

Ingredients:

For Dosa batter:
Boiled Rice - 3 cups
Urad dal - 1 cups
Fenugreek seeds - 1 teaspoon
Salt to taste
Ghee/Oil - few drops

For Podi:
Urad dal - 1/4 cup
Split peas(Kadalai paruppu/Channa dal) - 1/4 cup
Fried split peas(Pottukadalai) - 1 tablespoon
Lentils (Tur dal) - 2 tablespoons
Sesame seeds - 1/2 tablespoon (optional)
Red Chillies - 6-7 pr as spicy required
Salt to taste

For Garnishing:
Onion - 1, finely chopped
Green chillies - 2-3 or as spicy required
Coriander leaves - few, chopped

Method:
Soak rice in water, dal for 2-3 hours.

Grind them seperately and mix them with salt and water.

Ferment it for 8 hours or leave the dough overnite, so that it is perfect for the mornings.

Dry roast all the ingredients of Idli podi except salt and fried split peas. Grind all the ingredients to a coarse powder.

Heat flat pan, apply oil/ghee to it. Using a laddle apply batter and spread it like a pancake.

Sprinkle finely chopped onions, green chillies, coriander leaves, "podi" and cook for 2-3 minutes.

Flip dosa and cook the other side of it.

Serve it hot.

Cooking time : 10 minutes

Awards, Poem, Meme and GREEN PARADE

2008-09-05T01:51:00.008+08:00

Bhawana and Vidhya, have given me this beautiful "A PERFECT BLEND OF FRIENDSHIP AWARD" .......

Thank you so much Bhawana and Vidhya, you both have made my day, Hug you friends!!!

Purpose of the Friendship Award
To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy. It's been a blessing and an inspiration to meet all of you through your wonderful blogs.

I would love to pass this to all my blogger friends. Since it has to be linked, I have mentioned few. Hope they would pass this to others who have not received it :)

Priti
Priyanka
Medhaa
Lakshmi
Valarmathi,
Sowmi,
Suhanya,
Vidya
Ramya
Rekha
Srilekha
Tom Aarons

Enjoy friends!!!

Bhawana also passed me "Wlyde Woman Award" and the beautiful FRIENDSHIP poem.....

Why Do We Need Friends?

We need friends for many reasons, all throughout the season.
We need friends to comfort uswhen we are sad,
and to have fun with us when we are glad.

We need friends to give us good advice,
We need someone we can count on,
and treat us nice.

We need friends to remember us
one we have passed sharing memories that will always last.

Spread the poem of friendship......

I would like to spread it to all my FRIENDS who visit me everyday!!!!

-----------------------------------------

I have been tagged by few of my friends. Since, I was busy with my brother and co., wasn't able to post it earlier. So here is my MEME:

Tom Aarons, Bhawana and Vidhya, have tagged me, for the MEME: "Facts about me".

The rules of the meme are:

(a) List these rules on your blog.
(b) Share 7 facts about yourself on your blog.
(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.

7 Facts about me...
1. From : Native of Chennai, India, presently staying in Singapore for the past 3 years.
2. Studies : Physics graduate and Masters in Public Administration & Computer Applications.
3. Career : Have 9+ years of IT experience and currently a full time home maker.
4. Hobbies : Like to do creative things, Surfing, Blogging, Music, Reading.
5. Friends : Have so many.... Love them all..... Life is EMPTY without them.
6. Favourites : Lavender colour, Jasmine smell, Raw mangoes with salt and chilli powder ;), Ice Lemon tea, Crunchy bites from KFC ;), Love to explore new places, and many more.... whatever came to my mind, I have mentioned.
7. Nature : Trustworthy, Friendly, Get tensed up soon;).

Love to bug .... he he ;)

Valarmathi,
Easycrafts,
Sowmi,
Priya,
Sagari,
Suhanya,
Vidya

Enjoy Gals :)

----------------------------

Reposting my previous GREEN entries for the Food in Colours : GREEN - A Colourful Event hosted by Sunshinemom.

1. Bottlegourd (Peeled Skin) Chutney

2. Baby Kailan Stir Fry (Indian Style)

3. Drumstick leaves(Moringa leaves/Murungai Keerai) poriyal

4. French Beans Poriyal

5. Tindora(Kovakkai) fry

6. Snakegourd Fry (Pudalangai Poriyal)

7. Gongura(Sorrel) Chutney/Pachadi

8. Pudhina(Mint leaves) Chutney

9. Mentha (Mint/Puthina) Rice (Microwave cooking)

10. Bottlegourd/Calabash (Sorakkai) curry (Dudhi Bhaaji)

Chicken Gravy - My brother's way;)

2008-09-02T15:49:00.004+08:00

I felt too lazy last sunday and wanted to eat out. It was drizzling and my hubby told we will buy-back. So went out and to our disappointment, Briyani got finished earlier than usual :(

Called my brother at home and told him, he said buy chicken, I will prepare. So bought some chicken and went to take rest;)

He prepared chicken gravy for chappathis. It was very tasty and aroma was amazing:)

For me, it will be always taste great, if someone cooks and feed me ;) My hubby said, the masala was better than what I prepare :(

So here goes my brother's recipe......:)

Ingredients:
Chicken - 400 gms
Onions - 2, chopped
Tomatoes - 2, chopped
Green Chillies - 3, chopped
Bay leaf - a small piece
Chilli powder - 1 tablespoon (or as spicy required)
Coriander leaves - few, for garnishing
Oil - 2-3 tablespoons
Salt to taste

For Masala paste:
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Ginger - 1 inch long
Garlic - 3-4 cloves
Cardamom - 1
Cloves - 1-2
Cinnamom stick - a small piece
Green chillies - 2, small
Coriander leaves - few

Method:
Grind all the masala ingredients without or less water to a fine paste.

Heat oil in a pan. Add bay leaf, onions, green chillies and fry until onions turn golden brown.

Add chopped tomatoes and fry until they are cooked well.

Then add washed chicken, grinded paste, chilli powder, salt to taste and mix well.
Cook it covered until chicken becomes soft.

Garnish with coriander leaves and serve hot with chappathis or rice.

Cooking time - 20 - 30 minutes
Serves 3 persons

--------------------------------

Check out Beautiful array of Rakhis @ RAKHI EVENT Round up in my creations blog.

Also check for this month's CAN ART Event.

Please do participate!!!

A Fruit A Month - Gooseberry

2008-09-01T18:16:00.005+08:00

AFAM - A Fruit A Month was intiated by Maheswari. Happy to host it this month in my blog. I have chosen "Gooseberries" for the event.

Some facts about Gooseberries:

- Native to Europe, northwestern Africa and southwestern Asia
- Fruits are nearly spherical, in light greenish yellow colour.
- Tastes sour, bitter, sweet and astrigent.
- Tradiontionally used in Ayurvedic medicine.
- Nutritionally good in dietary fiber, Calcium, phosphorus, Iron, Vitamin C and B.
- Indian gooseberries are called as nelli in Sinhala, nellikka in Malayalam, amlakhi in Assamese, usirikai in Telugu, nellikkaai in Tamil as well as aonla, aola, ammalaki, dharty, aamvala, aawallaa, emblic, Emblic myrobalan, Malacca tree, nillika, and nellikya in various other languages. Also known as Stachelbeere (German), Groseille a Maquereaux (French), Uva Spina (Italian), Stekbes (Flemish).
- Its also termed as "Poor man's apple" as it has the qualities equal to an apple. Remember "an apple a day keeps the doctor away", so "a gooseberry a day also keeps the doctor away" .... he he

So start your shopping and cook any dish of Gooseberry and send it to me.

Rules are very simple:

1) Post any recipe(veg or non-veg) which is cooked/prepared using Gooseberry. A link to this annoucement in your post is a MUST and if possible, please add the logo.

2) In case you wish to send some dish that you have posted earlier, please repost it with the link to the event and logo.

3) No restrictions on the number of entries...send in AS MANY AS YOU CAN.

4) Email me with the below details and Subject line as "AFAM", to illatharasi at gmail dot com (illatharasi@gmail.com) before September 30, 2008.

Your name
Dish name
Link to the recipe/post

Roundup would be published during the first week of October.

5) If you are a non-blogger, please email me the recipe and the picture.

Click here for last month's AFAM - Lemon round up!

Looking forward for your recipes...... :-)

Vanilla Icecream with Apricots and Spinning Citrus

2008-08-30T23:23:00.001+08:00

Spinning Orange is my click for Jugalbandi's

"Citrus" Click event.

Now to today's recipe:

This is in connection to the Bloggers Meet we have every month. I got "Dried Apricots" from Sowmya as my Secret Ingredient for the Kitchen Connect event. She gave me yummy Chocolate cookies too:)

To be frank, I dont like apricots because of its smell. So thought a lot, what to prepare for the event. Finally I had it with icecreams ..... I cannot say NO to it ;)

I followed Srilekha's Vanilla Icecream recipe, with minor changes.

Given below my recipe:

Ingredients:
Milk - 1 cup
Full cream milk - 1 cup
Cream - 1 cup
Sugar - 1-2 cups or as required
Vanilla Essence - 2 tsp

Method:
Boil milk and full cream milk with sugar and allow it cool completely.

Add cream, vanilla essence to it and blend them nicely.

Freeze them for 8 hours. Blend it in intervals of 1-2 hours.

For a smooth texture, you can add stabilizers available in the market. I didn't add any but blended it nicely so that it is foamy.

Cooking time - 8 hours
Serves 3-4 persons

Serve with processed apricots as below:

Ingredients:
Dried Apricots - 8-10
Sugar - 3 tablespoons
Rose essence - 1 teaspoon

Method:
Microwave all contents with 1/2 cup of water for 10-15 minutes.

Allow them to cool and have it with icecreams.

Cooking time - 15 minutes
Serves 2-3 persons

I have been tagged by my friends and got some awards too. I would be adding them to my post next week.

Baby Pumpkin Kootu(Curry)

2008-08-28T23:55:00.003+08:00

Bought these baby pumpkins, since I liked its shape and colour ;)
But Kootu was also very tasty. Try this!

Ingredients:
Baby Pumpkin - 2
Mung bean (Green Gram/Pacha paruppu) - 1/2 cup
Lentils (Tur dal) - 2 tablespoons
Split chickpeas (Kadalai paruppu/Chana dal) - 2 tablespoons
Turmeric powder - 1/2 teaspoon
Red chilli - 2
Cumin seeds - 1 teaspoon
Grated coconut - 1/2 cup
Black gram (Uzhundhu) - 1 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves - few
Coriander leaves - few
Onion - 1 medium sized, chopped
Salt to taste
Oil - 1 tablespoon

Method:
Cut Baby pumpkin into small pieces. Peel off the skin and discard the seeds.

Wash mung bean, lentils, split chickpeas, add 2-3 cups of water, turmeric powder and cook they are 3/4th cooked.

Add cut pumpkin pieces and add until all are cooked well. Mash slightly and keep aside.

Grind coconut, cumin seeds with little water to a thick paste.

Heat oil in a pan. Once it is hot, allow mustard seeds to splitter. Add urad dal, red chillies, curry leaves and fry for a minute.

Then add chopped onions and fry until onions become golden color. Add cooked veggie and dal mixture, salt to it with coconut paste.

Mix it well and bring to a boil. Garnish with Coriander leaves.

Serve hot with rice and pappad. Very tasty one ;)

Cooking time : 45 minutes
Serves 4 persons.

Check out Winter melon kootu, which I posted earlier, with minor change in the recipe.

3 days left for the Rakhi Event in my other blog. Send your entries, if you have not done. Check out for the round-up on Sep 1st.

Pasta with Tomato sauce

2008-08-27T22:54:00.004+08:00

First time I cooked Zucchini, with pasta. It was good, but was tasting like cucumber for me ;)

Ingredients:
Pasta - 1 cup (I used elbows)
Zucchini - 1/4 cup (cut into small cubes)
Onion - 1, chopped
Garlic - 2-3 cloves, finely chopped
Butter - 1 tablespoon
Basil leaves - 1/4 teaspoon (I used dry ones)
Olive oil or any cooking oil - 1 tablespoon
Salt to taste

For Tomato sauce:
Tomatoes - 2, medium sized ripe ones
Pepper powder - 1 teaspoon
Garlic - 1 clove, finely chopped
Olive or any cooking oil - 1 tablespoon
Onions - 1, small chopped
Carrots - 1/4 cup, cut into small cubes
Chilli flakes - 1 teaspoon or as spicy required
Parsley - few, chopped
Salt to taste

Method:

Tomato sauce:
Immerse tomatoes in hot boiling water for 5-10 minutes. Peel off skin and deseed it. Chop the flesh and keep aside.

Heat oil in a pan. Add chopped garlic, onions, carrots and saute for 5-10 mintues.

Add chilli flakes, pepper powder, parsley, tomatoes and saute them well, until tomatoes are cooked nicely.

If it is too thick, add little water. Add salt to taste and bring it to a boil.

Pasta:
Boil 3-4 cups of water. Add few drops of oil in it.

Once it starts boiling, add pasta to it and cook for 5 mintues, stirring carefully.

Allow it to stand for 15-20 minutes. Once it becomes soft, drain hot water, put them in a sieve and run through cold water. Drain completely.

Heat oil and butter in a big pan. Add chopped garlic, onions, zucchini and toss them until all vegetables are cooked.

Add Pasta, salt and toss them slowly. Add more olive oil if needed.

Once it is cooked, add to the serving dish. Serve hot with tomato sauce, garnished with basil leaves.

Tasty pasta with tomato sauce is ready to eat.

Cooking time - 30-40 minutes
Serves 2 persons

Krishna Jayanthi Celebrations

2008-08-26T23:02:00.000+08:00

This time, Krishna Jayanthi was very simple for me, as we planned for outing. So quickly made a sweet and savoury for the festival.

1) Gulab Jamuns using MTR Mix

I just changed the shapes to oval, instead of round ones ;)
Check out for the recipe in the link - Click on "Gulab Jamun"

2) Murukku

Check out the recipe here. I followed the same recipe except, I skipped cumin seeds this time.

Onion Bajji & Coconut Chutney

2008-08-25T23:17:00.004+08:00

This is the best evening snack for me. Very simple and tasty one.

Ingredients:
Bengal gram Flour (Split chickpeas powder /Kadalai maavu) - 1 cup
Onion – 1 (cut into thin round slices)
Chilli powder – 1 teaspoon
Asafoetida powder – a pinch
Food colour (orange) - a pinch
Salt to taste
Oil - For deep frying

Method:
Mix all ingredients except onion and oil to a thick batter and allow it for 15 minutes.

Heat oil in a pan. Dip the cut onion slices in the batter and deep fry them in oil.

Turn both sides and fry well. Drain excess oil using Kitchen towels.

Serve hot with coconut chutney.

Cooking time - 15-20 minutes
Serves 3 persons.

----------------

Coconut Chutney

Ingredients:
Grated coconut - 1 cup
Green chillies - 2-3 or as spicy required
Channa dal (Fried split peas/Pottukadalai) - 2 tablespoons
Tamarind - a pinch
Salt to taste

Method:
Grind all ingredients to a fine paste. Add water as thick required.

Tempering(Oil, mustard seeds, Urad dal, Curry leaves & Red chillies) is optional.

Cooking time - 10 minutes
Serves 3 persons.

My dear friend, Srilekha has passed me "WILDE WOMAN AWARD".

Thank you so much Sri!

The rules of this award are:

1.You can give it to one or one hundred or any number in between - it's up to you. Make sure you link to their site in your post.

2. Link back to this blog site Tammy can go visit all these wonderful men and women.

Purpose of the Award

To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy. It's been a blessing and an inspiration to meet all of you through your wonderful blogs.

So I pass this award to all my friends who have been visiting my blog and encouraging me with their wonderful comments.

Coming to the FRUITS ..... Still not sure of the names. So will update you guys after my analysis of it ;)

Till then, if someone knew about it, please help me out:)

"LOW" & Find these fruits....

2008-08-22T22:53:00.005+08:00

Have started trying different blend of juices nowadays;)

My new introduction:

"LOW" - Lemony Orangy Watermelon Juice ;)

Try out this simple juice.....

Ingredients:
Watermelon - 4 cups(Peel, deseed and cut the flesh into small cubes)
Orange - 2 (Extract the juice)
Lemon - 1/2 of a medium sized ripe lemon (Extract the juice)
Sugar - 1 tablespoon
Water if required.

Method:
Add watermelon cubes, sugar to a blender and blend them nicely.

Then add orange juice, lemon juice and blend it until all gets mixed well.

Add little water if it is too thick.

Chill it and enjoy the juice.

Preparation time : 10-15 minutes
Makes 2 glasses.

Let me know the name of the below fruits, if you know. My brother-in-law got these from Kodaikanal, a hillstation in Tamilnadu, South India.

Not sure of their name, but the first brown one was meant for milk shake, and it was tasting like Chikku (Sapota). Other one was more like custard apple except for its shape.

If you know the names, please let me know:)

Broccoli Rice (Microwave Cooking)

2008-08-21T22:49:00.003+08:00

Best way to eat Broccoli for me ;) somehow I dont like it as florets. I follow the same way as I cooked Coconut milk rice previously. I have given below the recipe of it, with Broccoli.

Ingredients:
Long Grain Rice (Basmathi Rice) - 1 cup
Onions - 2, cut into thin slices
Broccoli - 1 cup (cut into florets, soak in hot water for 10 minutes and drain water)
Garlic - 8 cloves
Green Chillies - 5, cut into 2
Fennel seeds - 1 teaspoon
Cloves - 2
Cardamom - 1
Bay leaf - 1, small piece
Cinnamom Stick - 1 inch stick
Coconut Milk - 3 cups (Extract from 1 cup of grated coconut)
Coriander leaves - few
Saffron - little, soaked in 1-2 tablespoons of warm milk
Salt to taste
Oil/Ghee - 1 tablespoon

Method:
Take a microwave vessel, add oil/ghee, fennel seeds, cloves, cardamom, bay leaf, cinnamom and heat for 20 seconds.

Remove pan, add onions, greenchillies, garlic, mix well and cook for 1 minute.

Then add broccoli, mix well and sprinkle little water and cook for 1 minute.

Wash rice and drain water. Add to the microwave pan with coconut milk and salt to taste.

Cook for 20 minutes. Once it is completely cooked, mix well, add saffron milk to one portion of rice and cook for 1 minute.

Garnish with chopped coriander leaves.

Note:
1) Cooking time differs from microwave to microwave, so follow timings and temperature accordingly for cooking rice.
2) Extract 3 cups of coconut milk from 1 cup of grated coconut. For best extract, use warm water, while blending.

Cooking time - 30 minutes
Serves 2-3 persons

Simple Tomato Rasam(Pepper Water)

2008-08-20T22:10:00.002+08:00

Pepper water is the best remedy for indigestion. Usually it is given to persons, who have recovered from a very high temperature.

Ingredients:
Ripe Tomato - 1
Tamarind - A small lemon sized
Mustard seeds - 1 teaspoon
Cumin seeds - 1 tablespoon
Pepper - 1-2 tablespoons (or as spicy required)
Garlic paste - 1/2 tablespoon
Red chillies - 2
Curry leaves - few
Coriander leaves - few
Salt to taste
Ghee/Oil - 1 tablespoon

Method:
Soak tamarind in 2 cups of warm water for 10-15 minutes and extract juice.

Put tomato in 1 cup of hot water for 15 mintues and crush it. Discard skin and seeds, if not required. (I used whole tomato).

Mix both extracts and keep aside.

Fry cumin seeds, pepper for 10 minutes and grind them to a fine powder.

Heat oil in a pan. Once it is hot, allow mustard seeds to splitter in it.

Add curry leaves, red chillies, garlic paste and fry until raw smell of garlic goes off.

Then add grinded pepper and cumin powder and fry for a minute.

Add the tamarind and tomato extract, salt to taste and heat for 15 minutes.

Switch off the flame when it is about to boil.

Garnish with coriander leaves and serve hot with rice.

Cooking time - 20 minutes
Serves 4 persons.

Leftover Fish - Egg Masala

2008-08-19T19:19:00.003+08:00

Having a great time with my nephew :) Sorry for not visiting all your blogs, he keeps me busy always;)

Very good recipe from leftover fried fishes. Good for breakfast, try this!

Ingredients:
Leftover fried or grilled fish - 1
Egg - 1
Onion - 1, medium sized, chopped
Green chillies - 1, chopped
Curry leaves - few
Coriander leaves - few
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Oil - 1-2 teaspoons
Salt to taste

Method:
Crush the fried fish, remove skin or scales from them and keep aside.

Heat oil in a pan. Add mustard seeds and allow it splitter.

Add cumin seeds, curry leaves, green chillies, onions and fry until onions turn golden brown.

Break the egg yolk into it and fry until it gets scrambled. Add salt to taste.

Fry for 5 minutes and add the crushed fish to it.

Mix well and fry for 5-10 minutes.

Garnish with coriander leaves and serve hot.

This makes a very good and tasty breakfast!

Cooking time - 15-20 minutes
Serves 1 person

Ivy passed me "MAGIC LAMP". Thank you Ivy for passing me the LUCK again :)
I have already got this and published here :)

Vangi bath (Brinjal / Eggplant rice) - Karnataka Cuisine

2008-08-18T16:37:00.006+08:00

Cuisine of Karnataka is quite varied based on its taste and flavour. Karnataka cuisine comprises of Mangalorean, Malnad, Kodagu, Udupi, Coorgi, etc.

We will see the recipe of Vangi bath today.

Ingredients:
Rice - 2 cups
Brinjal/Egg plant - 8-10, small sized
Onions - 2, medium sized, sliced
Tomatoes - 1, chopped
Curry leaves - few
Cardamom - 1
Bay leaf - 1
Cloves - 2
Coriander leaves - few, chopped
Cinnamom - 1 stick
Salt to taste
Oil/Ghee - 2 tablespoons

For Grinding:
Coriander seeds - 1/2 tablespoon
cumin seeds - 1 teaspoon
Urad dal - 1 teaspoon
Chana dal - 1 teaspoon
Fenugreek - 1 teaspoon
Red chillies - 6-7 (or as spicy required)
Ginger - 1/2 inch piece
Garlic - 2-3 cloves

Method:
Fry all the grinding ingredients and grind it to a smooth paste.

Wash and cut brinjals lenghtwise and put them in water so that they wont turn black/brown.

Heat a pressure cooker and add oil/ghee. Once it is hot, add cinnamon, cloves, cardamom, bayleaf and fry for a minute.

Add curry leaves, onions and fry until they are golden brown. Then add chopped tomatoes, and fry for 5 minutes.

Drain water from brinjal and add to it. Add the grinded paste, to it and mix well.

Wash rice and add to the cooker with 4-5 cups of water. Add salt to taste and close the cooker and allow it to cook until 3 whistles.

Wait until the pressure gets released and garnish with coriander leaves.

Serve hot with Onion Raitha.

Cooking time - 35 minutes
Serves - 3-4 persons

I am sending this entry to SWC - Karnataka Cuisine hosted by Sheetal.

Happy Independence Day & Button Mushroom Soup

2008-08-15T13:57:00.012+08:00

Indians are celebrating their 61st Independence day today. India got its freedom on August 15, 1947. Saluting the Nation, Jai Hind!!!

Happy Independence Day friends!!!

----------------------------------------------------

Over to Today's recipe.........................

Mushrooms are neither animal or plant. Some people consider them plants, but they differ from plants, since they lack chlorophyll that plants have, to manufacture their own food and energy. For this reason they are placed in a Kingdom of their own," The Kingdom of Fungi".

So, what are mushrooms? A mushroom is but the fruit of the fungal organism that produces them, just like an apple tree produces apples to bear seeds to ensure the continuation of it's species, so the fungal organism produces mushrooms that carry spores to ensure the continuation of it's own species.

Therefore, the mushroom is the reproductive organ for the fungus.

For more information about Mushrooms, click here.

I tried this for the first time, and my hubby said that, I am qualified to work in PastaMania!.... he he ;)

Ingredients:
Button Mushrooms - 8-10
Butter - 1 tablespoon
Garlic - 1 tablespoon, chopped
Onions - 1, medium sized, sliced
Cream - 1 cup or Full cream milk - 1 cup
Vegetable broth/stock cubes - 1 (I used Maggi cubes)
Pepper powder - 1/2 tablespoon or as spicy required
Coriander or parsley leaves - few, chopped
Salt to taste

Method:
Wash mushrooms well and cut into pieces.

Heat pan and add butter. Once it starts melting, add chopped garlic, onions and fry until onions are transparent.

Add cut mushrooms, pepper powder and saute for 5 minutes.

Then add 1 cup of water, salt to taste and vegetable stock cube to it and allow it boil.

Make sure that the cube dissolves completely. Then allow it cool.

Blend them coarsely, so that tiny lumps of mushrooms are left. It will taste great, while having the soup;)

Then heat the mixture on a low flame. Add cream or full cream milk and mix it gently until it comes to a boiling stage.

Add more salt if required. Garnish with coriander or parsley leaves.

Serve hot with croutons or garlic bread.

Cooking time - 25 minutes
Serves - 2 persons

One more closer look:

Note:
1. If you are using canned mushrooms, it might be salty. Check and add salt accordingly.

2. For one bowl of soup, add 4-5 mushrooms, so increase the quantity of it accordingly.

3. For non-vegans, instead of vegetable stock, we can replace chicken stock.

I am sending this to AWED - Italiano hosted by DK of Culinary Bazaar.

Leftover Idlies & Poha Lemon Sevai

2008-08-14T13:54:00.006+08:00

I tried this last week.... only 3 idlies was left, ..... thinking what to to, then got an idea and mixed 1 cup of Poha with it. It was tasty, main thing, my hubby like it ;)
Try this, Good Quick Breakfast!

Ingredients:
Idlies - 2-3
Aval(Flat Rice flakes/Poha/Atukulu) - 1 cup
Onions - 1, medium sized, finely chopped
Green chillies - 2, cut into 2 halves
Curry leaves - few
Ginger paste - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Asafoetida powder - a pinch
Cumin seeds - 1 teaspoon
Urad dal - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Lemon juice - 1-2 tablespoons
Coriander leaves - few, chopped
Salt to taste
Oil/Ghee - 1-2 tablespoons
Hot water - 2 cups

Method:
Add flat rice flakes to a sieve. Pour hot water to it so that all the flakes get wet. Leave it aside for 10-15 minutes. Flakes will puff up and become soft.

Crush the idlies with hand to make them powder. Make sure there are no big lumps.

Heat oil/ghee in a pan and allow mustard seeds to splitter in it.

Add urad dal, asafoetida powder, curry leaves, green chillies, turmeric powder and fry for a minute.

Then add chopped onions, ginger paste and fry until they are golden brown.

Add poha, powdered idlies, lemon juice with salt and mix well for few minutes.

Garnish with coriander leaves and serve hot.

Cooking time : 25 minutes
Serves 2 persons

I am sending this to AFAM - Lemon hosted by Easycrafts.

-------------------------------------------

Reposting my Soya Nuggets Biriyani
for JFI - Soya

hosted by Sia of Monsoon Spice.

---------------------------------------

My dear friend, Jil Jil has passed me "ROCKING GIRL BLOGGER" award.

Thank you so much Jil Jil :)

Pongal and Brinjal Gojju & Awards

2008-08-13T16:31:00.004+08:00

Usually, for few Hindu marriage celebrations, they serve pongal with brinjal Gojju for breakfast. Its a very healthy and unique combination.

For Pongal:

Ingredients:
Rice - 1 cup
Moong dal - 1 cup
Ginger - 1 inch long, cut into pieces
Cumin seeds - 1 teaspoon
Black pepper - 1/2 tablespoon
Curry leaves - few
Salt to taste
Cashews - few
Oil /Ghee - 1-2 tablespoons

Method:
Wash and pressure cook rice & dal upto 4 whistles.

Add more water than usual, since pongal would be tasty if it is a bit sticky.

Heat oil/Ghee in a small pan. Fry cashews to golden brown and keep aside.

Then add black pepper, cumin seeds, curry leaves and ginger pieces and fry for 5 minutes

Add it to the cooked rice with salt to taste.

Mix them well and cook it for 5-10 mintues.

Hot pongal is ready to serve.

Cooking time - 30-40 minutes
Serves 3-4 persons.

For Brinjal Gojju:

Ingredients:
Green Brinjal (Eggplant) - 5-6, medium sized
Lentils (Toor dal/Tuvaram paruppu) - 1 cup
Asafoetida powder - a pinch
Green chilly - 1
Curry leaves - few
Small sambhar onions - 7-8, finely chopped
Mustard seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Red chillies - 2
Tomatoes - 2
Chilli powder - 1 teaspoon
coriander powder - 1/2 teaspoon
turmeric powder - 1/2 teaspoon
Tamarind - little, small berry sized
Salt to taste
Oil - 1 tablespoon

Method:
Wash and cook lentils in 3-4 cups of water, with asafoetida powder, turmeric powder, green chillies and 1 tomato.

Meanwhile, cut brinjal into small pieces and put them in water, so that it wont turn black/brown.
Once lentils are 3/4th cooked, add brinjal and cook it covered until they are completely cooked and becomes soft.

Heat oil in a small pan. Add mustard seeds and allow them to splitter.

Then add green chillies, urad dal, curry leaves, chopped onions and fry until onions turn golden brown.

Chop 1 tomato and add to it. Then add chilli powder, coriander powder and fry for a minute.

Add this to the cooked dal and mix well. Add little water if it is more thick. Allow it to boil.

Extract 1/4 cup of juice from tamarind. Add it to the boiling dal with salt to taste.

Cook for 5 minutes and it is ready to serve. Garnish with coriander leaves.

Cooking time : 45 minutes
serves 3-4 persons.

I am sending this Pongal and Brinjal Gojju to WBB Combi Breakfasts hosted by Latha of Masalamagic

and

Brinjal Gojju to Curry Mela hosted by Srivalli.
----------------------------------------
Now to awards.....

Sowmi and Srilekha have passed me "Just Nice Photos - Beautiful Site" & "2008 Best Blog Darts Thinker" awards.

Thanks a lot Sowmi and Sri:) Hug you both;)

With the same happiness, I am passing it to.......

Jayasree
FoodyGuru (Srimathi)
Madhavi
Kamala
Maheswari
Bhawana
Sujatha
Tom Aarons

Congrats Friends!!!

and

Easycrafts and Sanhita have passed me Brilliant Weblog award.

Thank you EC and Sanhita:)

Mini Idlies - Independence Day Special & A Tag

2008-08-12T14:02:00.006+08:00

Before I move to today's recipe......

Many of my blogger friends are thinking, what happened to me.... no visits to their blogs...

SORRY friends, We are looking for a new house and shifting in couple of months. My brother is visiting me with his family this weekend. So busy in looking for houses and making arrangements for his trip. I am visiting your blogs, but not leaving any comments... Please excuse me.... Will start bugging you all once I settle down. Keep Encouraging me till then :)

Now to the recipe......

Was breaking my head what to do for this Saffron Green White Event hosted by Pooja.

And finally ended up with this new idea;)

I followed Solai's Spongy idli recipe. Read her blog for the complete process here .

Ingredients:
Boiled Rice - 4 cups
Urad dal - 1 cup
Fenugreek seeds - 1 teaspoon
Salt to taste
Ghee/Oil - few drops

For Orange Idlies:
Grated carrot : 1/4 cup
Red chilli - 1

For green idlies:
Coriander leaves - few
Mint leaves - 4-5
Green chilli - 1

Method:
Soak rice in water for 2-3 hours.

For soft idlies, soak dal in water for 45 mintues, before you are ready to grind.

Grind them seperately and mix them with salt and water, if required.

Ferment it for 8 hours or leave the dough overnite, so that it is perfect for the mornings.

Grind the ingredients of orange idlies and mix it with 1 cup of dough (This makes 5-6 mini idlies).

Similarly grind the ingredients of green idlies and mix with 1 cup of dough.

Apply oil/ghee to the idli plates and add dough to them.

Steam them for 10-15 minutes.

Colourful, soft and tasty idlies are ready.

Serve hot with chutney.

Cooking time - 20 minutes
Serves - 4-5 persons

------------------------------------

I was tagged by Vidhya .......

(a) List these rules on your blog.

(b) Share 7 facts about yourself on your blog.

(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.

7 Facts about me.

1. WORK: Was working for the past 9 years and became a full time home-maker, beginning this year.

2. EDUCATION: Physics graduate and Masters in Public Administration and Computer Applications

3. FRIENDSHIP: Love all my friends... Got lot of friends from this blogosphere. Started loving blogging because of them.

4. RELATIONSHIP: Dating with same person for the past 5 years, from the day I met him .... he he .... My HUBBY:)

5. WWW: Knew about it from college days. Without this there is nothing, I would say :)

6. FITNESS: Difficult to say;).... Trying to keep it.... but Too lazy at times ;)

7. DREAM: To visit USA ;)

Tagging 7 of my friends :

Priti
Priyanka
Cham
Lakshmi
Ramya
Rekha
Suma
Srilekha

Enjoy and pass it ON.....

-----------------------------------

Lakshmi has passed me "BRILLIANT WEBLOG" award.

Thanks Laks for your thoughtfulness:)

Bell peppers Tikka, 100th post & Awards!

2008-08-11T18:07:00.006+08:00

This is my 100th post :-)

I THANK all my friends for encouraging me to achieve this!

Now to the recipe, Bell Peppers Tikka.......

Ingredients:

Method:

Cooking time : 30 minutes
Serves 4-5 persons

===========================================

Now to the awards :

Rekha has given me "BRILLIANT WEBLOG" award!

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere.

Thank you so much Rekha, you made my day by giving it for my 100th post :-)

Here are the rules to follow :-
When you receive the prize you must write a post showing it, together with the name of who has given it to you, and link them back.

Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design.

Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’.

Show a picture of those who awarded you and those you give the prize (optional).

Very hard to choose this.... but tried to give justice;)

JZ
Priyanka
Srilekha
Sagari
Medhaa
Ivy
Bobby
DK
Skribles
CurryInKadai

So ENJOY MY FRIENDS!!!

---------------------------------------------

Easycrafts, Priti and JZ have given me "BLOGGING FRIENDS FOREVER" award.

Thank you EC, Priti and JZ!
I always treasure you all:)

Baby Shrimps/Drumstick leaves Stir Fry

2008-08-07T11:01:00.004+08:00

This recipe was from my friend, Jil Jil. She does authentic Kanyakumari dishes. You can check her recipe here.

I have translated it below:

Ingredients:
Baby Shrimps - 250 gms
Drumstick stick leaves - 1 1/2 cup
Grated coconut - 1/2 cup
Small sambhar onions - 15, finely chopped
Chilli powder - 1/2 tablespoon
Turmeric powder - 1 teaspoon
Cumin seeds - 1/2 tablespoon
Mustard seeds - 1/2 teaspoon
Curry leaves - few
Salt to taste
Oil - 2 tablespoons

Method:
Boil 2 cups of water. Switch off the flame and add little salt and 1 teaspoon of turmeric powder to it.

Add baby shrimps and close it with a lid. Allow it like that for 30 minutes.

Grind grated coconut, 2 small onions, cumin seeds, a pinch of turmeric powder coarsely and keep aside.

Heat oil in a pan. Once it is hot, add mustard seeds and allow it to splitter.

Add curry leaves, chopped onions and fry until they are golden brown.

Wash and drain baby shrimps and drumstick leaves. Add both to it and fry well for 5 minutes.

Then add the grinded coconut and salt to taste and mix well.

Cook it in low flame with a lid closed.

Stir it in intervals and allow it to cook completely.

Serve it hot with rice.

Cooking time - 30 minutes
Serves 3-4 persons

Just came across Jeena's Fishing Trip Event .

So sending the above recipe and all my seafood recipes to the event .......

Click on the Titles for the recipe

Prawn n Tomato gravy

Sura Puttu (Shark Steak Fry)

Meen Kozhambhu (Fish Curry)

KingFish(Batang/Vanjaram) fish fry

KingFish(Batang/Vanjaram) fish fry - Grilled

Potato & baby shrimps(Chena kuni) Curry

Vote for my Picture & Icecream / Milkshake Event

2008-08-05T10:10:00.005+08:00

Hi Friends,

My click for Coffee & Tea event hosted by Jugalbandi, has been shortlised in TOP 25 entries":)

Check the image gallery here

If you like this picture, please vote for my picture @

VOTE HERE

You can also VOTE for other TWO favourite entries.
So please caste your votes soon!!!

Voting Ends: 8 p.m. Eastern Standard Time, August 6, 2008.

Thank you all!!!

----------------------------------------------------------------------

Over to Icecreams and Milkshakes event hosted by Srilekha.

Reposting my entries........ click on the titles for the recipe.

Mango Milkshake

Fruit Stiks

Chettinad Chicken Curry & Events / Awards!!!

2008-08-04T14:16:00.009+08:00

Yesterday, I received lot of SMS, emails from my friends for the FRIENDSHIP DAY!!!! Experiencing this after a long time of College days:)

And the best was Priyanka's creations. Check out here!!!

Thank you Friends!!!!

BELATED FRIENDSHIP DAY WISHES to all my BLOGGER FRIENDS!

-------------------------------------------------------------------

Yet another tried recipe from Solai's Chettinad Kitchen - Chettinad Curry :-)

Thank you Solai for the wonderful recipe.

I used chicken instead of mutton and few minor changes. Was too yummy:) Must try!!!

Ingredients:
Chicken - 250 gms (wash and cut into pieces)
Small sambhar onions - 15-20, chopped.
Tomatoes - 1, big sized, chopped
Garlic - 6-7 cloves, finely chopped
Ginger garlic paste - 1 teaspoon
Grated coconut - 3 tablespoons
KhusKhus - 1 teaspoon or cashews - 6-7
Coriander powder - 1 teaspoon
Cinnamon - 1 inch piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Aniseed - 1
Fennel seeds - 1 teaspoon
Curry leaves - few
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 2-3 tablespoons

For Masala:
Coriander seeds - 1 tablespoon
Red chillies - 6
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Cinnamon - 1 small piece
Cardamom - 1
Clove - 1

Method:
Dry roast all masala items and grind them to a fine powder/paste and keep aside.

Grind coconut, KhusKhus/cashews and fennel seeds to a fine paste with little water and keep aside.

Heat cooker and add oil. Once it is hot, add bay leaf, cinnamom, aniseed, cardamom, cloves and fry for a minute.

Then add ginger garlic paste, and saute for 5 mintues. Add curry leaves, onions, chopped garlic and fry for 10 minutes.

Add chopped tomatoes and saute until they are cooked. Add chicken pieces, with turmeric powder and saute nicely until all water evaporates.

Then add the grinded masala powder, salt to taste, mix well for 5 minutes and add 3 cups of water and close the cooker.

Once steam starts coming out, add the cooker-weight and cook it until 3 whistles.

Reduce the flame, wait for the pressure to get reduced, slowly and carefully release all the pressure from the cooker.

Open the lid, add grinded coconut paste. Check the gravy consistency and adjust water or salt to taste.

Mix well and bring it to a boil. Garnish with coriander leaves and serve hot with rice.

Cooking Time : 45-60 minutes
Serves 4 persons

Submitting this to Curry Mela hosted by Srivalli.

-------------------------------------------------

Now to the other Events:

1) Displaying my fridge magnets for :

'FRIDGE MAGNETS', event hosted by Veda Murthy.

2) Reposting my "COW" drink for 2 events:

Food in Colours - RED , an event hosted by Sushinemom

and

Colour in Food event hosted by EC.

-----------------------------------------------------------

Checkout last month's FLOWER MAKING round up in my creations blog

and

Join this month's RAKHI EVENT in my creations blog.

------------------------------------------------------------------

Valarmathi and Suhanya passed me the "BLOGGING FRIENDS FOREVER" award.

Thank you Valar and Suhee for your thoughtfulness!!!

----------------------------------------------------------------

Madhavi passed me the "Magic Genie Lamp". I have posted this here

Thank you Madhavi!!!

"COW" - A blend......

2008-07-31T23:36:00.001+08:00

It was .... when I started my career, was too new to Singapore cuisine, used to ask my chinese friends, what they had for breakfast... and the answer was, "I had ABC". I used to wonder what is this ABC... was too shy to ask them too:(

Then I slowly discovered it, following them to the Food court...... and it was ......

Apple - Beetroot - Carrot Juice ;) - A blend of all three:)

he he he...

Now, its my turn to introduce "COW" ...... Any guess ? ;)

Its CARROT - ORANGE - WATERMELON Juice.

Ingredients:
Watermelon - 4 cups(Peel, deseed and cut the flesh into small cubes)
Orange - 2 (Extract the juice)
Grated carrot - 1/2 -1 cup
Sugar - 1 tablespoon
Water if required.

Method:
Grind carrot, sugar in a blender until it turns a fine paste.

Add watermelon cubes to it and blend it again.

Then add orange juice to it and blend it until all gets mixed well.

Add little water if it is too thick.

Chill it and enjoy the juice.

Preparation time : 10-15 minutes
Makes 2 glasses.

I am sending this COW juice to ........

WBB Summer feast hosted by Sia

and

Summer Splash hosted by Aartee.

With this post, I am completing my NABLOPOMO event!!!!
It was FUN to post all 31 days eventhough found it difficult in the weekends ;)

Chicken Kurma / Stew and GCC award again;)

2008-07-30T12:59:00.004+08:00

Kurma / Korma gets its origin from Mughlai cuisine of India. Its a kind of curry or stew prepared with spices boiled in coconut milk. It can be prepated with vegetables or chicken / mutton / egg.

Ingredients:
Chicken - 250 gms
Onions - 1, medium sized, chopped
Tomatoes - 2 , medium sized, chopped
Green chillies - 2, chopped
Bay leaf - 1, small
Cinnamon stick - 1, small
Cardamom - 1
Cloves - 2
Ginger garlic paste - 1 tablespoon
Chilli powder - 1 teaspoon (as spicy required)
Drumsticks(Moringa/Murangakkai) - 1, cut into 2 inch length pieces
Turmeric powder - a pinch
Corinader leaves - few, chopped
Salt to taste
Oil - 2 tablespoons

For paste:
Grated coconut - 1 cup
Khus Khus / Melon seeds - 2 teaspoons OR Cashews - 6-8

Fennel seeds - 1/2 teaspoon
water - 1/2 cup

Method:
Grind the paste ingredients to a very fine paste.

Heat oil in a pan. Once it is hot, add bay leaf, cinnamon stick, cardamom, cloves and fry for a minute.

Add onions and fry until they are golden brown. Add ginger garlic paste and saute for few mintues.

Then add tomatoes, drumsticks and fry until oil seperates out. Add chicken, chilli powder, turmeric powder and 2 cups of

water.

Boil it until chicken and drumsticks are cooked. Add salt and grinded paste and bring it to a boil.

Garnish with coriander leaves and serve hot with rice/idli/dosa.

Cooking time : 30-40 minutes
Serves 3-4 persons.

And this month too, I got second place :) for my Grilled Apple & Mango with Strawberry Jelly recipe in the "GRILLED FRUIT DESSERTS" a Food event conducted by Great Cooks Community .

Thank you friends and members of GCC!!!

Vegetable Spring Rolls

2008-07-29T16:48:00.005+08:00

Why we call them as "SPRING" rolls instead of "VEGGIE" rolls ?
..
..
..
..

anybody had this doubt like me ;) .... he he .... check here ;)

Ingredients:
Spring roll/Wanton wrappers - As required
Grated carrot - 1/2 cup
Finely chopped beans - 1/2 cup
Finely chopped cabbage - 1/2 cup
Finely chopped green chillies - 3
Pepper powder - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Coriander leaves - few, chopped
Salt to taste
Oil for deep frying
Maida /Wheat flour - 1 tablespoon

Method:

Add one teaspoon of oil to a pan. Add ginger garlic paste and chopped chillies to it and fry until the raw smell goes off.

Then add all the grated and chopped vegetables, pepper powder, salt to taste and saute for 10 minutes.

Swich off the flame and allow it to cool.

If you are using readymade spring roll wrappers, defrost them and wrap them in a clean damp cloth, otherwise they will get dry soon.

We can also use maida dough rolled into thin, instead of readymade wrappers.

Once the filling is cool, spread it on the top corner of the wrapper, and fold into cylindrical or triangluar shape.

Mix maida or wheat flour with little water and use it as glue, to close the ends.

Heat oil in a pan, sufficient for deep frying. Put the rolls one by one and fry them until they are golden brown.

If you are health-consicious, bake the rolls in oven for 15 minutes.

Tasty hot spring rolls are ready to serve with chilli/tomato sauce.

Cooking time : 45 minutes
Makes 15-20 rolls.

I am sending this entry to Hot and Spicy and a Pakora contest, an event
hosted by Rushina Munshaw.

------------

My dearest friends, Rekha, Sanhita and Srilekha have given me "Blogging Friends Forever" award.

Thank you Rekha, Sanhita and Srilekha:) Hug you all!!!

The following rules apply to this award:

1. Only 5 people are allowed to receive this award
2. 4 of them followers of your blog.
3. One has to be new to your blog and live in another part of the world.
4. You must link back to who ever gave you the award.

I have chosen four(who have not received this award) :

Cham
Valar
Srividhya
Suhanya

and

Lavi, who was from India and new to my blog.

Friends, enjoy your awards and pass it on....... :)

Bell Peppers Curry and Events

2008-07-28T16:16:00.004+08:00

Today's recipe is also ON DEMAND;) for Priti - she wanted me to post this curry and sambhar recipe (see the note below) which I made last friday. Its very simple dish which goes well with rice or chappathi.

Ingredients:
Bell peppers (Capsicum) - 2 cups, cut into squares (I used all 3 colours, red, yellow, green.)
Onions - 1 cup/1, big size - cut into squares
Yoghurt /Curd - 1/2 cup
Garam masala - 1/2 teaspoon
Cumin seed powder - 1 teaspoon
Coriander powder - 1 teaspoon
Red chilli powder - 1/2 tablespoon
Pepper powder - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Salt to taste
Oil - 1-2 tablespoons

Method:
Heat oil in a pan. Saute onions in it once it is hot.

Add the cut peppers and all the spices, curd and mix well.

Water in curd is enough for the veggies to get cooked.

If it is too dry, sprinkle very little water and cook it closed with a lid.

Add salt to taste and mix well.

It can be served with rice or chappathi.

Note:
You can click here for sambhar recipe. I followed the same process, instead of mango, I added radhish and little tamarind extract to it.

Cooking time - 20-25 minutes
Serves - 3 persons

-------------------------------

I am sending Bell peppers curry to "Curry Mela" an event hosted by Srivalli.

-------------------------------

I missed to send Soya Nuggets Biryani to (Eat Healthy - Protein Rich CONTEST ) hosted by Sangeeth. Thanks Sangeeth for highlighting this!!!

Soya nuggets or chunks is high in protein(Approx. 30 gms of protein in 150 gms of soya chunks). Click here for more information

Click for Soya Nuggets Biryani recipe.

---------------------------------And, wanted to repost my Microwave soups for MEC - soups/stews an event hosted by Srivalli.

Chicken Soup

Sweet Corn Soup

Hot & Sour Veg Soup

--------------------------

And lastly, my dear friend Vidhya, has given me "Friendship Award". Thank you so much Vidhya, I too treasure your friendship:)

She passed me "MAGIC LAMP" too. Thanka again Vidhya. I have already got this and published here ......

.... thanks for sending me LUCK again :)

Murukku - Indian Savoury Snack

2008-07-27T21:26:00.005+08:00

I thought of posting this recipe next week, but because of public demand;) I am posting it today itself:)

Murukku is a traditional savoury snack popular in India, originated in Manapparai, a town in Tiruchirapalli(Trichy) Tamil Nadu, India.
It is prepared usually with various combinations of rice flour, Black gram (Urad Dal/Uzhunthu) flour, Split chickpeas (Kadalai paruppu/Channa dal) flour,

Fried split chickpeas (Udacha kadalai/Chutney dal) flour, etc, with spices like, chilli powder, asafoetida powder, cumin seeds, ajwain, sesame seeds, etc.

It is usually prepared with a Murukku maker (a kind of farsan maker) and can be prepared using different design plates as shown below:

Ingredients:
Rice flour - 4 cups
Besan (Split chickpeas/Kadalai paruppu/Channa dal) flour - 1 cup
Black gram (Urad Dal / Uzhunthu) flour - 1 cup (you can do it at home by frying it nicely and grinding it)
Cumin seeds - 1-2 teaspoons (adjust to ur taste)
Asafoetida powder - a pinch
Butter - 2 tablespoons
Salt to taste
Oil for deep frying
Murukku maker

Method:
Mix all ingredients except oil with little water(I used warm water) to make it a nice soft dough.

Close it with a lid or damp clean cloth and allow it outside for couple of hours.

Apply oil in hands so that it wont stick to your hands, add the dough to the murukku maker.

On greased polythene sheets, squeeze the dough from the maker and make murukkus.

Meanwhile heat oil in pan for 5-10 minutes.

Then slowly put them one by one in oil(lot of bubbles will appear).

Fry them until they are golden brown(bubbles start disappearing as they are cooked).

Murukkus, a wonderful snack for tea-time, are ready.

Cooking time : 45 minutes
Makes 30-40 numbers.

Soya Nuggets Biryani and Foodies Meet......

2008-07-26T22:17:00.007+08:00

Today we had one more meet.... Check out the pictures and information here .

It was tiring day for me as I had unexpected guests and then rushed to the meet.... I was 20 minutes late ;)

I got Dry Apricots from Sowmya. That was my SECRET Ingredient ;) so keep watching for the recipes.... ;)

Now to the recipe.............

Soya Nuggets Biryani (Arcot style)

Biryani is a recipe which is loved by everyone. I always try different styles so that I can get the best taste. While I was searching for one, I got this. But it was cooked with meat, I used Soya nuggets. It was very tasty and guess it would have been more tasty with meat.

Thanks to Malar for her recipe. Do visit her blog.... she has huge collection of recipes.

So now to my recipe with few minor changes.

Ingredients:
Cinnamon sticks - 2, small sticks
Cloves - 5
Cardamom pods - 4
Bay leaves - 2
Aniseed - 1
Green chillies - 6-8, cut lengthwise (adjust according to spicy required)
Onion - 1, big, chopped
Tomatoes - 1, big, chopped
Ginger-garlic paste - 1 tablespoon
Coriander leaves - few
Rice - 2 cups
Soya nuggets - 1 cup
Red chilli powder - 1-2 teaspoons
Cashew nuts - few
Salt to taste
Ghee - 2 tablespoons
Oil - 2 tablespoons

Method:
Boil 2 cups of water with little salt. Add soya nuggets to it and allow it to boil for 5-10 minutes.

Allow it to cool, wash them in cool water twice, drain water and keep aside.

Heat ghee in the pressure cooker and fry cashews in it until they are golden brown, remove them and keep aside.

Add oil to it and once it is hot, add cinnamon, cardamom, bay leaves, cloves, aniseed and fry for 2 minutes.

Then add green chillies, chopped onions and fry them until they golden brown.

Add ginger-garlic paste, fry them until raw smell goes off. Add chopped tomatoes and fry for 5 minutes.

Then add soya nuggets, chilli powder, washed rice and fry for 5 minutes. Add salt it to it, 4 cups of water and mix well.

Close the pressure cooker and cook until 3 whistles. Do not open the lid immediately, wait until the cooker releases all pressure.

Once it is ready, garnish with roasted cashew nuts and chopped coriander leaves.

Serve hot with Onion raita.

Cooking time - 45 minutes
Serves 3-4 persons

Poori and Potato Masala - "Your Recipe Rocks"

2008-07-25T13:16:00.004+08:00

Yesterday when I was blogging, I saw Suma's poories. It tempted me so much and I did it last night :)

I followed the same recipe as here, except that I roll the dough into a big chapathi and cut them into four pieces.

So my poories will be always in 'Triangle' shape. This is my mom's technic of saving time and energy in rolling individual poories ;)

I am sending Poories to “Your Recipe Rocks”, an event hosted by Madhuram.

Thanks Suma for reminding Poories :)

I made potato masala as below:

Ingredients:
Potatoes - 2
Onions - 1, finely chopped
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Curry leaves - few
Asafoetida powder - a pinch
Green chillies - 3, cut into small pieces
Coriander leaves - few
Turmeric powder - a pinch
Salt to taste
Oil - 1 tablespoon

Method:
Wash potatoes and boil them for 10 minutes in microwave. Peel the skin, mash them and allow them to cool.

Heat oil in a pan, once it is hot, allow mustard seeds to splitter in it.

Add urad dal, cumin seeds, asafoetida powder, curry leaves, green chillies, onions and fry until onions are pale.

Then add gnger garlic paste, turmeric powder and fry until raw smell goes off.

Add mashed potatoes and sufficient water for gravy consistency.

Once it comes to boiling stage, add salt and mix well.

Switch off the flame and garnish with coriander leaves.

Tasty curry for poories and dosa.

Note:
While cooking potatoes in microwave, add sufficient water so that potatoes are immersed completely in water.

Cooking time - 20-30 minutes
Serves - 2 persons

I am sending Potato Masala to "Curry Mela" an event hosted by Srivalli.

----------------

Srilekha and Sripriya have passed me "MAGIC LAMP". Thank you so much friends. I have already got this and published here.....

.... thanks for sending me LUCK again :)

Elumichai Saadam (Lemon Rice)

2008-07-24T12:57:00.012+08:00

Like Priti has mentioned earlier in her blog, I too wanted to submit my entry for the event, MBP - Less is More!, because of its lovely picture:)

I got inspired by this picture:) Cheers to Nupur or whoever has designed it !!!! :)

This MBP event was started by Coffee, and for this month, it is hosted by Nupur.

I decided to try a simple one from other fellow bloggers. I came across Niya's Lemon Rice.

So presenting mine below, with minor additions:

Ingredients :

Lemon Juice - 2 tablespoons, with added salt to taste (salt will reduce sourness of lemon)

Cooked rice - 3-4 cups

Chopped Onions (optional) - 1, medium sized

Tempering ingredients - (Oil, mustard seeds, Urad dal, Channa dal, cumin seeds, asafoetida powder, turmeric powder, Curry leaves, Green / Red chillies - as required)

Garnishing ingredients (optional) - Fried Cashews / Fried groundnuts / Fried ginger pieces / Chopped coriander leaves

Method:
Heat oil in a pan, and allow mustard seeds to splitter.

Add urad dal, channa dal, asafoetida powder, curry leaves, green chillies, turmeric powder and fry for a minute.

Then add chopped onions and fry until they are golden brown.

Add cooked rice, lemon juice with salt and mix well for few minutes.

Garnish with cashews and coriander leaves and serve hot.

A quick and tasty lemon rice is ready!!!

Cooking time - 15 minutes
Serves 2-3 persons.

Idli Rawa(Rice semolina) Kichadi

2008-07-23T10:30:00.004+08:00

Idli rawa(Rice semolina or coarsely grinded rice) is used as a subsitute for rice in Idli making, mostly used in Andhra Pradesh, India.

Ingredients:
Idli Rawa - 1 cup
Onions - 1, medium sized, chopped
Tomatoes - 1, medium sized, chopped
Cauliflower - 1/2 cup, cut into small florets
Broccli - 1/2 cup, cut into small florets
Carrot - finely chopped - 1/4 cup
Green chillies - 4-5, cut into pieces
Curry leaves - few
Ginger garlic paste - 1 tablespoon
Fennel seeds - 1/2 teaspoon
bay leaf - 1 small piece
Cinnamon - 1 small stick
Cardamom - 2
Cloves - 2
Coriander leaves - few, chopped
Salt to taste
Ghee / Oil - 1-2 tablespoons

Method:
Soak idli rawa in 2-3 cups of water for an hour. They will pluff up and become soft.

Note:
If it is too dry, sprinkle some water and keep aside, until they become soft, or if excess water is there, drain it.

Boil 2 cups of water, and add cauliflower and broccli florets in it and keep aside for 15 minutes. This will kill if any worms present in them. Wash them and drain water.

Heat oil in a pan. Once it is hot, add cinnamon, bay leaf, cardamom, cloves and fry for a minute.

Then add fennel seeds, onions, curry leaves, green chillies and fry until onions turn golden brown.

Add ginger garlic paste and fry until raw smell goes off.

Then add all the vegetables and fry for 5-10 minutes.

Lower the flame, add idli rawa, salt to taste and mix well. Cook it covered for 10-15 mintues stirring now and then.

Note:
If rawa is too dry, sprinkle some water and mix well.
Contents can be transfered to a microwave container and cooked for 5-10 minutes.

I missed to click the final output in my camera. The above picture was taken in mobile, so not that good quality:(

Once rawa is soft and veggies are cooked, garnish with coriander leaves and serve hot with any spicy chutney.

Cooking time - 30 minutes.
Serves 2-3 persons.

Potato & baby shrimps(Chena kuni) Curry - Trip down memory lane!

2008-07-22T10:57:00.006+08:00

Our memories behind shrimps:

I and my 2 younger brothers (NA & RA) were always fond of shrimps. Each time my mom cooks it, we have a fight, and “who will get more shrimps". My mother used to be very careful, so that each one of us gets equal share. Younger one, RA used to count his shrimps and ensures with us, if we got the same number. I and NA used to hide inside rice, if we get one or two extra, fearing that he will complain against this ;) to our mom.

My mom used to cook baby shrimps, every time she does, she tells us a story that, "millions of baby shrimps can turn a ship ‘upside-down’, it has got so much strength, so we should not leave even one". My brothers, NA and RA will start their fights, after eating it, I will be the judge (always ;)) to see who is stronger. When RA cannot take the beatings, he used to hide behind me saying that, NA had eaten more, that's why he has more strenghth. He went and fought with mom, that she has given more to NA;) Childhood days are too good, we had no worries, no sorrows, no pains, now .... NA is no more in this world, but still having his "unforgettable and everlasting memories".............

When I saw about ‘Memories event’ by Jeena, I wanted to write something about NA. I was late by a day, but Jeena wholeheartedly extended a day for me. Thank you so much Jeena!!!

When Jil Jil made her Baby shrimps dish, she gave me, to taste it. It was amazing and my hubby too liked it and ... I started cooking baby shrimps. Will try her recipe too, once I buy drumstick leaves ;)

This recipe was my mom's, she used to cook like this:

Ingredients:
Potatoes - 3, medium sized
Baby shrimps (Chena kuni) - 1 cup, (Fresh or dry ones - I used dry ones)

Onions - 1, medium sized, chopped
Ginger garlic paste - 1 tablespoon
Green chillies - 2, cut into pieces
Curry leaves - few
Chilli powder - 3/4 tablespoon
Turmeric powder - 2 teaspoons
Coriander powder - 1 teaspoon
Cumin seed powder - 1/2 teaspoon
Mustard seeds - 1/s teaspoon
Coriander leaves - few, chopped
Salt to taste
Oil - 2 tablespoons

Method:
Boil 2 cups of water. Switch off the flame and add little salt and 1 teaspoon of turmeric powder to it. Add baby shrimps and close it with a lid. Allow it like that for 30 minutes.

Meanwhile, peel skin of potatoes, wash them and cut into small cubes.

After 30 minutes, wash baby shrimps nicely for 6-7 times, since it will have fine sand. Drain water and keep aside.

Heat oil in a pan, once it is hot, add mustard seeds and allow it to splitter. Add green chillies, curry leaves, onions and fry until onions are pale.

Add ginger garlic paste and fry until raw smell goes off. Add cubed potatoes to it with chilli powder, turmeric powder, coriander powder and cumin seeds powder. Mix them well and cook it closed for 5 minutes.

Then add baby shrimps and cook them for 15-20 minutes until potatoes are cooked nicely. (Usually when we close the lid, vapours will form water, that is sufficient for them to cook, if required, sprinkle very little)

Add salt to it and mix well. Garnish with coriander leaves and serve hot with rice or chappathi.

Cooking time - 30 minutes
Serves 3-4 persons.

------------------------

Shreya of Ammascooking tagged me .... I have already done this in my other blog, and wanted to highlight it again :)

Checkout my answers here!

Grilled Apple & Mango with Strawberry Jelly

2008-07-21T11:31:00.006+08:00

This is first time I am grilling fruits. Thanks to GCC for initiating this event.... Grilled apples were tasting great, but I cannot accept grilled mangoes ;), .....

.... since I love to eat it as it is. They were melting in the mouth with jelly ;)

Try this out!

I am submitting this entry to

Grilled Fruit Desserts, an event hosted by Jill Mckeever("Grilling Queen" - he he he) of Great Cooks Community.

View my page on Great Cooks Community

Ingredients:
Apple - 1 cup, cut into small cubes
Ripe Mango - 1 cup, cut into small cubes
Champagne grapes - 1 cup
Colour rice - 1 tablespoon
Strawberry flavoured jelly mix - 2 tablepoons
Bamboo Skewers - 10

Method:
Follow the instructions give in the jelly pack or folow the procedure given below.

Soak jelly powder in 1 cup of hot water and allow it to cool.

Once it is cook, whip it nicely and add 1 cup of cold water.

Whip it again nicely and pour into the moulds.

Refrigerate it for 4-5 hours.

Wash the bamboo skewers and allow it to dry.

Insert apple and mango cubes carefully in the skewers and grill it for 15-20 minutes.

Once it is done remove them the skewers and allow it to cool.

Keep Jelly on a plate and add grilled fruits around it. Decorate it with champagne grapes and colour rice.

Refrigerate it for sometime and enjoy your dessert!

One more look of it!

Cooking time : 20-30 minutes
Serves 2 persons

--------------------------------------------

Also, I am sending this entry to Monthly Mingle - Grill It - Summer Fun, an event started by Meeta, and this month, it is hosted by Sig.

&

Sweet Series - cool desserts hosted by Mythreyee.

KingFish(Batang/Vanjaram) fish fry

2008-07-20T10:15:00.003+08:00

Note: After a long search in various websites.... I am changing the fish name... Thank you friends for letting me know:)

KingFish (vanjaram/batang) fish is a expensive fish and is a delicacy of south indian cuisine. Its fat content ranges from 3-30% and a good source of vitamin D and B12.

Ingredients:
Vanjaram steaks/slices - 2
Chilli powder - 1-2 tablespoon (as spicy required)
Coriander powder - 1 teaspoon
Cumin seed powder - 1 teaspoon
Ginger, garlic paste - 1 tablespoon
Turmeric powder - 1 teaspoon
Lemon juice - 1/2 tablespoon
Salt to taste
Oil - 2-3 tablespoons

Method:
Wash fish and marinate with turmeric powder and salt for few minutes.

Mix all other ingredients and prepare a thick paste with little water.

Wash the fish once, drain all water and marinate in the above paste for 1-2 hours.

In a flat pan, add oil and shallow fry the fish on both sides, for about 5-10 minutes.

Delicious fish fry is ready to serve.

Note:
This is good recipe for BBQ .... can grill it too.

Cooking time : 15 minutes
Serves 2 persons

Stuffed Bittergourd Fry

2008-07-19T08:57:00.002+08:00

Bittergourd is a popular vegetable in Indian cooking. Many do not like it, for its bitter taste. But it has its own medicinal properties, good for diabetes and improves digestion. It was proved that 3-4 teaspoons of bittergourd juice in buttermilk, taken in empty-stomach in the mornings for 30 days, will cure Piles.

It is highly rich in vitamin C and also has vitamin A, potassium and calcium. Few laboratory tests have shown that, some compounds of bittergourd are effective in treating HIV infection.

Priti's Kalonji tempted me a lot to try this, in my own way!

Ingredients:

Bittergourd - 6, medium sized
Onion - 2, finely chopped
Grated raw mango - 1 cup
Garlic paste - 1 tablepoon
Green chillies - 3-4, finely chopped
Mustard seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Curry leaves - few, chopped
Corinader leaves - few, chopped
Cumin seed powder - 1 teaspoon
Chilli powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 2-3 tablespoons

Method:
Wash bittergourd well and cut the ends. Make a slit and remove seeds carefully.

Boil/Soak them for 10 minutes in 1 cup of water, salt and a pinch of turmeric powder. It will remove bitterness. Drain, cool them and keep aside.

Heat oil in a pan, add mustard seeds once it is hot. Wait until it splitters, then add urad dal, curry leaves, green chillies, onions, garlic paste and fry until onions turn golden brown.

Add cumin powder, chilli powder, coriander powder, turmeric powder and grated mango and mix well. Add salt and cook for 5 minutes.

Switch off the falme and add coriander leaves and mix well. Stuffing is ready and allow it to cool.

Stuff the bittergourd with this. Use toothpick or clean thin thread to close the gourds. Later, we can remove them.

Add oil to a flat pan and fry these stuffed bittergourds one by one slowly.

Fry on all sides and remove toothpicks / threads before serving.

Delicious bittergourd is ready to serve hot, with rice.

Cooking time : 45 minutes
Serves 2-3 persons

Vermicelli Payasam (Kheer/Pudding) (Microwave cooking)

2008-07-18T10:47:00.006+08:00

The word "Payasam" was termed from sanskrit word, "Peeyusham" which also means "Amrutham" or "Nectar". It is a traditional food of South Indians. It is prepared on all special occasions like festivals, marriages, birthdays, etc. Some people give this to kids as their first food.

I dont like sweets, but yesterday, I was craving for it. No chocolates was at home... so did this and quenched my 'sweet thirst' ;)

Since I wanted to have it quickly, I tried this in microwave, it came out well, except I have put more sugar. So I will give you the correct measurements.

Ingredients:
Vermicelli(Semia) roasted - 1 cup
Milk - 4-5 cups (as liquid required)
Sugar - 4-5 tablespoons
Cardamom fine powder - 1 teaspoon
Cashews / Pista / Badam - few, for seasoning
Raisins - few, for seasoning
Ghee - 1 tablespoon (optional)

Method:
If you do not have roasted vermicelli, roast the plain one in little ghee and keep aside.

Roast cashews, raisins in ghee and keep aside. I used plain ones, it was good.

Add roasted vermicelli, milk, sugar, cardamom powder, cashews, raisins to a microwave container.

Mix well and heat it for 2 minutes. Remove, stir well and cook for 10-12 minutes. Stir well to avoid vermicelli lumps, every 2 minutes .

Increase the cooking time if you find it watery or add more milk / water if it is too thick.

Once it is done, have it hot/cold .... you will feel the heaven ;)

Cooking time : 20 minutes
serves 3-4 persons

I am sending this entry and below mentioned previous entries to Sweet Series - cool desserts hosted by Mythreyee.

My previous posts:

Hibiscus Milk : Click for recipe

Mango Milkshake : Click for recipe

Phirni : Click for recipe

Have a nice weekend Friends !!!

Unexpected Surprise & Chettinadu Kozhi(Chicken) Rasam

2008-07-17T14:12:00.005+08:00

This was the Beautiful Card and the Cute Book marker which I received through post.... I jumped out of JOY .... never expected ..... It was from Lakshmi :)

She has invited me to "Kitchen Connect", an event which we are going to make it, in our next Foodies meet. I will be always there Lakshmi :)

Thank you so much for thinking of me and my friendship!!!

I feel honoured and proud to be a friend of YOU!!!

Hope we all have a long-lasting relationship!!!

************************************************

Now moving to today's recipe:

Last week, Solai published Chettinad Kozhi Rasam . Seeing the link, my hubby wanted to have it.

Previous day, we had Chettinad Chicken soup at a restaurant. Trust me, this rasam was far better than the soup we had ;)

Here is the picture of my Rasam:

I made it in the same way and used the same amount of ingredients, as she has mentioned here. It came out very well and is a light appetizer and very good for health too!

So DONT MISS TO TRY THIS!

Thank you very much Solai, for sharing the recipe.

Solai has a wonderful collection of Chettinad Cuisine! And I am going to ask you a request too... Can you please share Chettinadu biriyani recipe too ? ;) :-)

Now about Chettinad Cuisine:

Chettinad cuisine is the cuisine of the Chettinad region(Madurai, Tirunelveli, Karaikudi) of Tamil Nadu state in South India. Chettinad is one of the driest regions of south India. The Chettiar community, who are a majority in this region are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India.

Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and mutton. Chettiars do not eat beef and pork.

Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.

Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi, athirasam, etc.

Source : Wikipedia