Adlak's Kitchen

BRINJAL CURRY/PODI THOOVAL

2009-06-10T07:47:00.001+05:30

Though this is simple and common curry, everyone knows. I have no option to post new one since my hubby has taken our digi cam with him to Canada. I could not take photos of my latest preparations as well having the typical Indian gal’s mentality, no mood n mind to prepare new dish in absence of hubby dear. Aeh?!...

This is my daughter’s favo curry. She will have this with white rice as curry sadham or side dish for rasam sadham. My mom prepares this curry spicy and crispy which tastes heaven. Here is recipe…
INGREDEIENTS FOR CURRY POWDER

Gram dhal 3 tsp
Urid dhal 2 tsp
Dried red chilli 5 to 6
Hing a pinch
Coriander seeds (dhania) 2 tsp
In a little oil fry all above said ingredients, cool them and then make a coarse powder by grinding them in mixer. (First grind the chilly to nice powder then add all others.)

INGREDIENTS FOR CURRY

Brinjal 6 to 8
Salt to taste
Oil to saute
Turmeric a pinch

METHOD

Wash the brinjal and cut in to thin length wise pieces. Take a pan, add oil pop up mustards and hing. Add brinjal sauté them in medium flame for few mts. Add turmeric, salt and cook them until it become soft. Add the curry powder, fry them for few mts.

This iron rich curry goes very well with all rice (sambar/rasam/curd/ plain rice).

PEA NUTS IN MASALA GRAVY

2009-05-23T07:43:00.002+05:30

So long days over, nearly a month!..I have taken and stayed away from my blogging and missing all my sweet buddies cool recipes in this hot summer. Busy in settling the things in our new house even though it’s very next to my old house, had lot more things to do. Atlast I got settled in my new home and got one more interesting hobby made me busy next to blogging. That’s gardening. Yuppie!!!!... I got more space in this house and me n my daughter who is much interested gardening, started planting some seeds n plants of flowers, vegetables etc in our new garden.

Ok ok let’s come to the topic. This gravy I suddenly prepared for my dinner on the second day of my shifting, where there is no veg in my fridge. My hubby dear wanted to have Masala Pea Nuts that eve for snacks. So I soaked them in the noon for eve snacks then changed the plan of preparing snacks to side dish for my Roti. It came out well and we both liked it. U too Give a try and let me know dears….

INGREDIENTS

Boiled pea nuts – 1 cup
Tomato medium -2
Onion big -1
Green chilli 3
Red chilli powder 2 tsp
Salt to taste
Turmeric a pinch
Garam masala 1 tsp
Garlic pods 3
Ginger ½ inch

METHOD

Soak the raw pea nuts for 5 to 6 hrs or even over night. Pressure Cook them with half salt. Keep aside. Grind half onion, one tomato, ginger, garlic, chilli to make a thick paste. Chop remaining half onion, tomato in length wise. Take a pan. Pop up jeera/ani seed/mustard then add onion and tomato, saute them well. Add turmeric, salt, red chilli powder and garam masala. Add the ground masala paste. After couple of mts add cooked pea nuts. Sauté until the oil leaves. Garnish with chopped cilantro.

Goes well with Rottis/stuffed chappati/parathas.

AFTER A BREAK!.......

2009-05-20T07:32:00.004+05:30

Hi Friends

Its me!... After a long gap of blogging and browsing. Quite busy in shifting to our New Home and settling all the things one by one. Jus got some breathing time, cant resist and my fingers started dancing on the key board once my system get connected. Hooreh! i came to blog world again. Catch u all soon with my new recipes and pic of new backround.

Missed all your yummy things and summer specials my dears. Thanks for visiting and giving yr comments n feed back thro mail and in comnt box. Coming soon with something spl buddies.....

Until then Bi from

Hema.....

hema....

hema...

( Yeh!... echo effect pa.....)

QUICK FIX DISHES FOR THE EVENT

2009-04-27T22:26:00.009+05:30

I am sending all these dishes to the Event 15 minute cooking @Spices etc hosted by Mahimaa of Mahimaa's kitchen.

1.SEMIYA UPPUMA
2.RAVA KICHADI

3.SPICY CHAPPATI

4.PEA'S UTHAPPAM

5.TOMATO DOSA (ITS TANGY & TASTY)

6.GHEE PODI DOSA

7.GHEE ROAST - A CUTE CONE OF DOSA

8.RED ORANGEE ROTI

9.RED ORANGEE ROTI

10.POHA UPPUMA

Click the link for the recipes.

CURRY LEAVES ADAI AND AN AWARD

2009-04-18T22:36:00.006+05:30

Adai in any form we love to have. I already posted the recipe of vegetable adai. Click here for the recipe. Now this time I prepared with curry leaves. Curry leaves has lots of medicinal values and most of us jus using it for flavor and garnishing the dish, at the time of eating the stuff we jus throw it beside our plates instead of consuming. This is wat we do in our routine right even from kids to elders.

My daughter is fond of long hair. She won’t allow me to even trim her hair at least once in six months. She needs long, thick hair like Barbie Rapunzel . I got a trick to make her eat the curry leaves; saying that the amount u consume the curry leaves the long u ll get thick hair. Mostly I used to grind them and add into my dishes. Finally jus touch up with few leaves for garnishing.

This time we had them with Adai.

INGREDIENTS

Raw rice 2 cups
Toor dhal 1 cup
Chenna dal ½ cup
Urid dhal ¼ cup
Dried red chilli 10
Salt to taste
Hing a pinch
Ginger 1 inch piece
Curry leaves a hand full.
Coconut oil for sprinkle

METHOD
Wash and soak all dhals and rice together for 2 to 3 hrs.
Grind them to batter adding chilli, ginger, curry leaves, salt and hing.
If u want u can add chopped onions to this batter.
Make thin adai in dosa griddle, sprinkle with coconut oil in and around the adai. Make 4 to 5 holes on the top of adai with the dosa ladle to make the adai more crispier.

Goes well with any chutney/Jaggery/avial/butter

This Adai happily running to the Event 15 minute cooking @Spices etc hosted by my dear friend Mahimaa of Mahimaa's kitchen.

Priya Sriram passed me this sweet lovely award to me. I m so honored and feel so soo happy to get this from her.

I would like to pass this Award to Divya Vikram, Mahimaa's kitchen, Madhumathi, Ramya Vijaykumar, Lavanya,Varsha Vipins, sriharivatsan, rekhas kitchen, ARUNA,RAKS KITCHEN and Kitchen Flavours.

BOUNCY PANIYARAMS

2009-04-04T05:52:00.007+05:30

This is the one neither our favorite nor dislikes. Once I had in hotel and then I got attracted towards it. I got the recipe from friends’ long time back, but unfortunately have no paniyaram pan to experiment it. I utilized the chance when we went for shopping to buy return gift articles for my sil son’s poonal function. The moment I saw the paniyaram pan, I ran and grabbed it and handed over in the bill section. Hurray! At last I too have the pan and the next day I prepared the paniyaram. Oops…. But as it was my first time I could not get the perfect shape and nice color. Though I did not lose my heart and with confident I tried 2, 3 times within a week itself and at last I got perfect balls out of it... Cho Chweet and thanks to my hubby dear and darling kids who were patiently tolerated all my experiments with my paniyarams and tasted thrice within a week without saying anything as a testing rats.

Here the recipe of my bouncing balls

INGREDIENTS
Raw rice 1 cup
Boiled Rice 1 cup
Urid dhal ¼ cup
Grated vegetables 2 cups(carrot, onion, cabbage, green chilli)
Salt to taste
Curry leaves few
Mustard, Urid dhal, Chenna dhal and oil for tampering.

METHOD
Soak rices and dhals for 4 hrs and grind it to dosa batter.
Add grated vegetables along with 2 tsp of grated coconut and tamper with the tampering items and pour into the batter.
Mix well. Heat the paniyaram pan. Pour the batter in each kuzhi. Cook it in medium flame and after few mts turn the balls with the stick. Let it cook for few more mts.
Serve hot with any chutney. Goes will with red chutney.

Hope u all have enjoyed my story as well the browny balls.

And this balls bouncing to the Event of 15 minute cooking @Spices etc hosted Mahimaa of Mahimaa's kitchen.

TOMATO GRAVY/THAKKALI THOKKU

2009-03-27T06:19:00.011+05:30

As i said in my previous post of TOMATO/THAKKALI KOOTU, this is also my families fvrt dish. we all die for this. we never miss the chance of making this on tomato seasons. That too specially prepared in my mom's hand Mm.... that tastes really heaven. My mom prepare and give me in big bottle saying that Hema i prepared a lot for you especially for your hubby, it will sure come for another 15 to 20 days ma. I will get that one with a big smile on my face and my mind will say Ayo amma 15 to 20 days a... seri seri parthunde iru. Analum Ipadi oru emaliya irukiye!.... After a week or 10 days i ll call amma and say amma yr thokku was very tasty and its over.. can u tell me the recipe I m planning to make it now. Ha ha ha imagine how my mother could be on that side. This is my Mom's signatured dish. Here u guys go for the recipe da......

INGREDIENTS

Red ripped Tomatoes 20
Red chilli powder 1/2 cup or less according to yr spice taste.
Hing a pinch
Fenugreek powder 2 tsp
Turmeric 1/2 tsp
Salt to taste
Oil 2 cups

METHOD

Finely grind the 15 tomatoes and finely chop remaining 5 tomatoes. Heat the oil in a pan. Pop up mustard, add hing and all tomatoes. Add salt. Sauté for 20 to 25 mts until the tomato gravy gets thicken. Add chilli powder and fenugreek powder, again cook for 10 to 15 mts covering with lid. Mean time not to forget to stir so that it should not get stick with pan or get burnt.

U can have this with dosa/idly/chapatti/parathas/puri

DRUMSTICK MASALA - This is my daughter's favo curry. I m dedicating this to her.

HOT N SOUR TOMATO SOUP- Both my kids are lover of soups. This one dedicated to both of them.

TOMATO THOKKU -Though its all our favrt... my hubby and my sister Vasu craving for this. I m dedicating the spicy thokku to both of them.

All these Entries goes to Sanghi ‘s Fall in love – Tomato Event.

MY NEW TEMPLATE AND A THANK YOU NOTE

2009-03-26T21:26:00.012+05:30

Everyone visiting here will get surprised on seeing my new template…. This is normal thing… now I come to the real story. Can u believe this that I too got surprised on seeing my blog bright n colorful with new template? Ha ha ha that’s true dears… me too got surprised. The surprise was given by Mahimaa of Indian vegetarian kitchen.

It’s a long back longing (pls ignore the grammar here let it be rhyming ok) of me to change my template. I too change often from the bloggers template and by changing the font color, size and style and maximum adding of back rounds to my knowledge that’s all. But I was scared to experiment with my more than 100 posts by down loading from other site and installing all widgets again as I m much ignorant on tech side of computer. I was telling all these stories to Mahima dear when we were chatting on line. She said she will help me after finishing her course and gets free time. So I have given my password, she send me some site addresses and header link to select me. I have selected some and send her thro mail. More than months over and I totally forgotten that one.

3 days back when I was login to my blog with morning fresh filter coffee in my hand, with that tinge of coffee in my tongue and my eyes got bloomed n forget to blink on looking into my changed template.. Cho Chweet surprise Mahima has given me. Thank u so much mahimaa……Really I feel very happy and I should appreciate her for her effort and time spent for me in her busy schedule.

Thanks a ton darling. I am Proud to have u as my friend.

TOMATO/THAKKALI KOOTU

2009-03-21T06:39:00.006+05:30

This is my favrt.. My mom prepares both the tomato kootu and tomato thokku tasty and yummy. Probably my next post will be tomato thokku. Whenever I go to my mom’s place I go by with a lengthy list to make her do for me. And my gal now doing the same prepares two tooooo big lists for her patti and thatha.

Her list for patti is cookery things and for thatha is purchase list. One more spl list she brings to her chitti for handy craft work things and fancy items. We go with two bags and return home with min 4 bags. Ok ok these are all practice in politics ma… hope everyone do the same. Ha!Ha!Ha!....

Lets come to Today’s menu

INGREDIETNTS

Moong Dhal ½ cup
Ripped red tomatoes 3
Onion big 2
Grated Cabbage and carrot each ½ up (optional)
Green chilli 2
For Grinding
Grated coconut ½ cup
Cumin seeds/jeera ½ tsp
Black pepper ¼ tsp
Dried red chilli 3 to 4

METHOD

Par Boil moong dhal and keep aside. Cut all the vegetables and add into the par boiled dhal and cook till everything done. Mean time add necessary salt and turmeric. Grind the ingredients said under for grind. Add the paste into the kootu. Cook for another 8 to 10 mts. Now the tasty kootu is ready to have with hot white rice.

Accompanies well with all thuvayal rice/plain rice/chappati.

Sending this kootu to Sanghi ‘s Fall in love – Tomato Event.

Here i served this kootu with hot white rice along with SEPPANKEZHANGU FRY . Enjoy the platter dears. Dedicating this to my cousin Padmaja who loves this kootu with this curry very much.

THOSE MADE MY DAY BRIGHT AND PROUD

2009-03-21T05:48:00.007+05:30

Again the shower of Awards. here comes the list of buddies and dearies who are all made me wet by their rain of Awards. Thank u all i m so happy and honored.

This cute goodie Basket comes from Varsha . She honored me as FRU Topper for sending more Recipes to her Event Recipes for rest of us dessert. Cho Chweet my darling thank u so much da.

Those comfort hugs of friends comes from Vibaas. Thank u for honoring me dear.

This lovely Sister Hood Award is from VG. Thank u for considering me as yr sister VG and Its my pleasure to be your sister.

All these following Awards showered by my dearies Jaishree, Pooja n Gita's Kitchen join her hands in giving me the little hearts.

Thank you so much my dears. My joy has no bounds. Cant express my happy thro d simple word T H A N K Y O U. It really mean a lot.

I would like to pass all those Awards to all my blogger buddies. Pls Feel free to pick them dears.

BRINJAL KOTHSU

2009-03-14T23:29:00.001+05:30

This is everyone’s favorite dish. We usually prepare this with venpongal and Rice uppuma. This tastes heaven with these two main dishes.

INGREDIENTS

Brinjal 3
Onion 2
Tomato 2
Tamarind paste 2 tsp
Salt to taste
Turmeric a pinch
Hing a pinch
Curry powder/sambar powder 3 tsp
Oil, mustard seeds, and curry leaves for tampering.

METHOD 1

Cut the brinjal to fine pieces, length wise the onions and tomatoes.
Pressure cook the brinjal, onion and tomatoes to two to three whistles.
In a pan pop up mustard seeds and curry leaves. Add the cooked mixture. Add salt, turmeric, tamarind paste with little water, hing and curry/sambar powder. Bring to boil for 8 to 10 mts.

METHOD 2

Take a big size brinjal and grill deeply on the stove top. The outer skin of the brinjal should turn black. Peal the skin and smash the flesh of brinjal.
In a pan pour oil and pop up mustard seeds.
Add onion, tomato sauté for a while and add the smashed brinjal. Add tamarind paste with little water.
Add turmeric, salt, curry powder/sambar powder hing. Bring to boil about 5 to 8 mts. keep stirring on and off. If the Kosthu is too thick add little water.

Now the simple yet tasty kosthu is ready.
Accompanies well with Rice uppuma and pongal

RED GARLIC CHUTNEY/THUVAYAL

2009-03-09T19:36:00.001+05:30

This is my favorite chutney would like to have with any Tiffin items. Since my hubby doesn’t like garlic flavor much in any dishes, I used to do it when he is out of town. My kids also love this. It is very easy to prepare and tasty too.

INGREDIENTS

Garlic pods 10
Onion 1
Tomato 1
Dried red chilli 6
Tamarind extracts ½ tsp
Salt to taste
Oil 3 tsp
Mustard 1 tsp

METHOD

Grind all above said ingredients by adding little water, salt and tamarind to a thick paste.
Take a pan, pour oil liberally and pop up mustard seed.
Add the chutney paste in to the pan and sauté till the raw smell goes and it leaves oil.
Accompanies well with Dosa/Idly/Chappathi/Parathas/Bread

SHOWER OF AWARDS

2009-03-06T13:25:00.008+05:30

Its again a flow of awards in our blog world I think.. So many Awards from sweeties. Almost i can see all these awards are roaming around and keep every ones blog fresh and bright as they are twinkling in mine now. we keep on passing them to our lovely friends.Its a wonderful feel, that someone thinking about us and take an effort of adding our name in their list. This time Everyone of you made me so happy and honored by giving these cute and sweet Awards. Thanks a ton dearies. It mean a lot lot to me....

These Awards are coming from Sanghi and Shama Nagarajan . Oops I m loosing my conscious seeing this sweet attacks from them.

Oh my dear Divz ... u jus made my day and my blog so bright and beautiful by passing this to me. And recently got this from Sanghi, sriharivatsan and Shama Nagarajan too... so lovely dears.

These cute little hearts are from Varsha Vipins n Shama Nagarajan. Hooo HOO i m flying like these hearts.Thanks darling.

These friendly hugs coming from AnuSriram , Jaishree , Akal's Saappadu, Shama Nagarajan, sriharivatsan and Divz. I feel so comfort my dear friends.. thanks a lot lot and a lot.

And here comes the special Award from Shama Nagarajan , especially for my daughter's Art work which has participated in her Event. Here is the link of it.

KIDS FRIENDLY CRAFTS EVENT - ROUND UP!!!!!!!!!!!!! . She made every participants happy with this Award. This is for my daughter Lakshana. Thank shama dear.

Thank u all. I would like pass these awards to all my sweet friends who are all visiting and leaving their lovable comment in this post. Its waiting for u dears pls pick up.

GOBI AND CHICK PEA GRAVY

2009-02-27T11:16:00.004+05:30

My hubby asked(insists) me to make cauliflower Kurma instead of Gobi manzurian which is the default dish when I have a first look into the Gobi without getting second doubt.. I already have prepared Gobi Kurma and looking for panchangam (good time)? !.. to post it. Ha! Ha! Ha! This time I made this in different way, it came out very well and tasty too. Wonder thing is I got orange color and imdtly I have a thought of sending this to FIC Orange. He! He! he!

INGREDIENTS

Gobi florets 1 cup
Cooked chick peas (optional)
Potato 1
Carrot 2
Tomato 2
Onion 1
Green chilli 3
Cumin ½ tsp
Any seeds ½ tsp
Cinnamon 1 inch
Cloves 2
Grated coconut 3 tsp
Turmeric a pinch
Salt to taste
Garam masala 1 tsp
Chilli powder ½ tsp

METHOD

Cut the carrots and potato in desired shape. Soak the cauliflower florets in warm water for 10 mts.
Grind green chilies, cloves, cinnamon, coconut, any seeds, onion and tomatoes in to a thick paste.
In a pan pour some oil pop up jeera and add the veggies. Sauté and cook well for 10 mts until it done and soft. Mean while add salt and turmeric.
Now add the ground masala paste, cooked chick peas, chilli powder, Garam masala powder and combine well till the oil leaves and aroma spreads.
It u get too dry of this u can add some water to make a thick gravy.
Garnish with cilantro.

Goes well with chappaties/puries/parathas.

Sending this to

1. FIC - Orange hosted by Aparna started by Harini.

2.Mythreyee's JFI: Cauliflower Event.

TWO DIFFERENT SAMOSAS ON A DIFFERENT NOTE

2009-02-21T22:23:00.007+05:30

Who doesn’t love samosas, from kid to king fond of this snack? It plays a major role in Birth day parties, Tea parties and when we are in the mood of munching and crunching something in the cold winter or in rainy season even in hot summer.. Holding a cuppa hot tea or homemade Filter coffee beside the samosa plate.. Hm… imagination itself tastes yummy right?!..

Come let me show the two varieties of samosa I made for my cousin sister when she visited my home 4 months back.(Yeah its my long pending to blog even I thought of sending this to savories Event of Srilekha ha ha ha).

VEGGIES STUFFED SAMOSA WITH SLIGHT MASALA FLAVOUR

And believe me for the first time I tried this at my kitchen without any big disaster but for the shape. I learnt this from my mami who made for me some years back.. so I couldn’t recollect the exact idea of folding the samosa in to cone ie triangle shape.. somehow I managed after trying 3 to 4 pieces.. Here u go dears.

INGREDIENTS

Maida/all purpose flour 1 cup
Wheat flour 2 cups
Butter (melted) 2 tsp
Salt to taste
Oil to fry

FOR VEG MASALA

Onion 1
Thinly grated Cabbage 1 cup
Grated carrot ½ cup
Frozen Peas ¼ cup
Green chilli 2
Salt to taste
Garam masala a pinch
Turmeric a pinch

FOR ALOO MASALA

Onion 1
Potato 2
Green chilli 2Peas ¼ cup
Turmeric a pinch
Garam masala a pinch
Salt to taste

PREPARATION

Combine maida and atta with salt nicely and add melted butter and water slowly and knead the dough. Set aside for 15 mts.
Divide the dough into small round balls
Roll into a perfect round like chappathi.
With a knife or pizza cutter make 2 semi circles with the round.

Take one half

Fill the masala in a side

Cover the one part fixing to the center of the semi circle.

Then bring the other side to next corner to make triangle shape and press gently the three sides with very little water to seal the edges.

Repeat the same procedure to the entire rolls as shown in the pics and deep fry it till it turns golden brown and crispy.

METHOD FOR MASALA STUFFING

cook and peal the potato skin and smash it. Finely chop the onions and green chillies. Take a pan in a little oil splutter ani seeds and saute onions, frozen peas and chillies till it translucent. Add smashed potaots with turmeric, salt and little garam masala. combine well and cook for some time. granish with cilantro.

FOR VEGGIES STUFFING

Make a thin slices of onion, carrot and cabbage (length wise) and finely chop the green chilles. In a pan splutter jeera and fry the veggies to golden brown along with peas. add salt, turmeric and masala. combine well and saute for few mts. Now the masalas are ready.

ALOO STUFFED SAMOSA
Sending these samosas to Sunday Snacks:Hot and Spicy event by pallavi.

MY SWEET MOM AND CUTE AWARDS

2009-02-18T12:29:00.005+05:30

This post is specially for the Event Cooking with love relating the generations hosted by Jigsya and Prathiba in their blog. A lovely idea of bringing together the love and affection along with food. First of all I would like to thank them for the opportunity given to say some loving words abt my mom in this post.

Ammas are always great in their ways and means of care, love and affection showing impartially and equal to all children. Particularly their love towards their grandchildren is un comparable and no words to express it. Indeed many of the times i got spell bound about her love towards us and my kids. My kids started jumping and will fly when they heard the news of her arrival or our visit to her place. Till date at her age of 60 with so many health complications, she is very active and helping us in various means.

HERE THE PIC OF MY MOM AND MY GAL

This is one of my kids favorite recipe by the hands of their grandma... My mom is a amazing cook and even a simple recipe has a heavenly taste. Not only my kids, everyone in our family are craving to this Puliodharai.
Click the link for the funny story and tasty recipe of the below dish.

IYENGAR'S PULIODHARAI

Sending this to Pedatha's Cooking for kids with Love Event.

And here comes the beautiful Awards

Varsha Vipins passed me the super duper chef Award and made my day's recipes yummy, bright and beautiful. (as always he! he! he!)I was flying while cooking on that day. Thank u dear.

This Lovely cute heart came from a sweety, Yasmeen of Health nut and from my dear friend Vidhya of Appetizing Recipes. The day I received the Award made my heart beet in a sweet lovely rhythm and the whole day i was enjoying that. Thank you sweet hearts. Passing these to my Blogger buddies

1.Ashwini 2. Akal's Saappadu, 3.VG 4.Aquadaze, 5. Ann 6. sriharivatsan 7. Preety 8.rekhas kitchen 9.Malar Gandhi 10.Aparna 11.Mahimaa's kitchen, 12.AnuSriram 13.Sukanya Ramkumar ,14.Viki Xavier. 15.Usha, 16. Kitchen Flavours 17. n33ma 18.vidhya 19.swapna pravin 20.Anu Divya

Congrats dears.

SALAD AEH?!.. A BOWL OF SWEET 'N SOUR

2009-02-17T11:22:00.007+05:30

I was thinking to make something unusual from usual one to tickle my family’s tongue. My li’l one is fond of lemon squeezed onions. My daughter love to have raw (small ones) onion as side dish for Parppu Podi sadham with mor kulambu. Both are lovers of raw onions. So I made this in few mts with simple ingredients from my pantry.

INGREDIENTS

Sprouted Chenna ¼ cup

Onion 1

Cucumber 1

Lemon 1

Plantain stem ½ (vala thandu)

Some dry fruits

Pepper powder a pinch

Salt to taste

Coriander for garnishing

METHOD

Make thin slices out of lemon, onion, Cucumber and plantain stem as shown in the pic.

cook the sprouted Chenna with little salt.

Combine them by adding salt, pepper powder and few drops of lemon juice.

Thats it.. salad is ready.

U can even finely chop all the veggies to make this salad.

Since my kids love to pick and dip them in a lemon juice I have cut those to thin slices.

Enjoy the fresh and healthy salad.

Sending this to the EVENT: Garnishing tips and techniques for Indian food

GHEE FLAVORED MUSHROOM NOODLES

2009-02-11T22:43:00.004+05:30

Anything with mushroom goes well for my kids. Since it is rich in protein, I used to add this in many of my dishes especially for my kids. This is one of them, and they love to have them with noodles.

INGREDIENTS

Magi noodles 1 pocket
Tomato 2
Onion 1
Green chilli 1
Mushroom 1 pocket
Garlic 5 pods(crushed)
Ghee 1 tsp

METHOD

Cut onion and tomatoes in to fine pieces or length wise. Cut the green chilli length wise.

Wash and clean the mushrooms in warm water and drain the water thoroughly. Cut the mushroom into pieces. Keep aside.

Take a pan; add some oil and sauté onion, tomato and chilli till it turns golden brown. Stir well by adding magi masala (u can find the masala pockets along with the noodles).

Add 2 cups of water. Allow to boil for 5 mts. Then add the noodles, combine well. Close the lid and cook for some time in the low flame and until the water absorbs.

In another pan pour a spoon of ghee, fry the mushroom and garlic pods in it. Add these fried mushrooms in to the noodles or top up the noodles with mushrooms.

Serve the hot bowl of ghee flavored mushroom noodles during the evenings or for breakfast.

This entry goes to Alka(Sindhi rasoi) who is hosting "Just for you event"

GRAM DHAL CHUTNEY

2009-02-07T18:41:00.001+05:30

I learnt this chutney from my mother.. my gal love to eat this with chapatti/dosa/idly. When we get bored with regular coconut and tomato chutney we can make this one for different taste. It’s Very Simple and yummy chutney.

Grandma's tasty chutney to her lovable grand daughter.

INGREDIENTS

Gram dhal 3 tsp
Dried red chilli 3
Grated coconut 1 cup
Salt to taste
Oil, mustard and curry leaves for tampering.

METHOD

Heat little oil and fry the gram dhal and dried red chilli.
Cool and grind along with coconut added with salt and water.
Tamper with tapering item. Fry the curry leaves while tampering.
Spread it over the chutney and serve with any Tiffin items.
Accompanies well with dosa/Idly/chappathi/pongal

2. TOMATO AND ONION CHUTNEY -A TASTY COMBO

These two chutneys are going to

1. FIC - Orange hosted by Aparna started by Harini.

2. Chutney/ Dip Mania Event by Ramya of Mane Adige

3. Pedatha's Cooking for kids with Love Event.

HERE IS THE PIC OF MY MOM AND MY AUGHTER.

PICK MY CLICK WITH SPECIAL AWARDS

2009-02-06T13:34:00.000+05:30

HEY DEARS DON LAUGH AT THIS POST... READ FULLY WITH PATIENCE THEN LEAVE A COMMENT....

Till yesterday there was no idea abt sending something to this Red click event. Since I am not excel in Photographs and doesn't know ABC abt camera, lenses, capturing etc etc... Jus I am clicking my dishes and posting in my blog. Thinking that i cant give such a nice photos to the Event.

But When I Saw this little cute tomatoes in market along with Straw berries, a bright light was flashed in my mind, Bell was also ringing (Ice Cream vehicle passed by,ringing the bell) and I heard a whisper in my ear.. "Hema buy these not only for the cooking do click it for the Red Event hm.. " You people jus imagine the scene of Tamil Movies ok....

I silently obeyed the voice following with those flashes, bell and a lightening.. etc... etc..

here I clicked immediately the two pic for the Event and confused which to send. Alas!!!!! since the dead line was over, I could not send either of these to the Event. I simply start Yelled at the Voice for the late intimation.

Any how clicked is clicked... so u jus enjoy ! the pic....

Here my friend Akal from Akal's Saappadu passed me this Award. S dear I am chatty and naughty.. thank u so much.

Here comes another one from my dear Mahima of Mahimaa's kitchen. Thank u darling. I m honored.I would like to pass these to

Kitchen Flavours, Premyscakes Asha , sriharivatsan, Happy cook,AnuSriram,easycrafts,Priya, meeso, Varsha Vipins,Divz , Mythreyee, Lakshmi Venkatesh, Radha Ramaswamy,Cham and LG

GOOD LUCK DEARS.

GOBI PARATHA

2009-02-04T17:51:00.000+05:30

Now a days I started stuffing some or other to my chappathi dough to show variety as well as make my family healthy by consuming more veg in a day. Here comes the stuffing of Cauliflower with simple ingredients to add heavenly taste of your parathas..

1. HERE U CAN VIEW THE DOUGH MIXED WITH CAULIFLOWER MASALA

INGREDIENTS

Wheat flour 2cups
Salt to taste
Oil 2 to 3 tsp
Turmeric a pinch
Cumin powder ½ tsp
Grated cauliflower 1 cup
Onion finely chopped ½ cup
Chilli powder 1 tsp
Garam masala ¼ tsp

2. PARATHAS BEFORE COOKING IN TAWA

METHOD

In a bowl mix the grated cauliflower, finely chopped onions, cumin powder, turmeric, salt, chilli powder and Garam masala well.
Another bowl mix the wheat flour and salt nicely. Now add the fore mentioned mixture to it.
Make chappathi dough by adding little water and finally spread some oil around the dough. Keep for 2 hrs.
Make chappathi of your desired shape.
Cook it in the tawa by using little oil on both sides.

3. DELICIOUS STUFFED PARATHAS ARE READY TO EAT

Serve hot with Raitha/Curry/Gravy /Chutney

Sending this to

1. RCI: Haryana Event by Easycrafts

2.Mythreyee's JFI: Cauliflower Event.

REPUBLIC DAY CELEBERATIONS AND SPORTS EVENT OF ASHOK NAGAR

2009-01-31T16:43:00.000+05:30

I would like to present here about an interesting Sports Event on occasion of Republic Day (of course with colorful pictures) at our children’s Park on 25 th and 26th Jan 2009.

We, proud Indians, know the value of Republic day, it was a remarkable day in Indian history as it was on this day the constitution of India came into force and India became a truly sovereign state. On this day, our nation has became a totally Republican unit. The country finally realized the dream of Mahatma Gandhi and the numerous freedom fighters who, fought for and sacrificed their lives for the Independence of their country. So, Republic day is always a special occasion.

This Republic day has become extra special for our street residents, Ashok Nagar. We thought just one day is not enough for saluting our Nation and hence celebrations were held for two days.
FLAG HOISTING BY MASTER. KARAN MOORTHY WITH THE HELP OF MR. RAMANATHAN

To make the kids involve in this function, we conducted a sports events for the kids, so that they will get to know the importance of Republic Day. It would not be worthwhile if I didn’t mention here that this idea was actually proposed by two smart kids, Lakshana and Harshita. They have come up with a plan which made all our eyebrows raised. Then this wonderful idea was implemented with the cooperation of all young mothers. Again, I should also mention that the encouragement from the senior persons who are the caretakers of children’s Park in our locality gave us a strong motivation in implementing this.

The two kids themselves have come up with a plan about the events to be conducted and about the participants list. There were some interesting events such as Frog Jumping, Bunny Hopping, Pebble Picking and Book Balancing, and kids from 3 years to 10 years participated. The day ended with lots of fun and enjoyment.

On 26 th January 2009, the function started off with a flag hoisting ceremony followed by singing National Anthem. A formal address was given by the Good Samaritans of the Association. Flag hoisting was made by a 6 year old child prodigy Karan Moorthy. It was followed by prize distribution to the winners of the previous day events and the grand finale was Karan Moorthy's demo of motor bike racing. Children and their family returned home thrilled and happy.

CHIEF GUEST INTRO BY MR. RAMAN

These are the two smart brainy gals I am showing for you my friends, Lakshana and Harshita. These two gals really rocked that day and got lot of appreciations for their leadership and innovative quality.

ENTHUSIASTIC AND YOUNGEST ORGANISERS OF THE EVENT To my surprise, I was called up on stage to speak about the Sports Event. I was wordless on the dais. I spoke a few words at that time but I took this opportunity to thank everyone for considering my kid’s idea and suggestions who is just 7 years old now. Lakshana, you have made me very proud dear..

PARTICIPANTS AND YOUNG INDIA FROM OUR PLACE

CUTE BUNNIES GETTING READY FOR RACE
SWEET SMARTIES AIMING TO REACH THE GOAL

SWEET LITTLE HEARTS HITTING THE TARGET

BUSY MAN PICKING UP TO DROP MORE

Finally comes my buddy gal, collecting the

CREATIVE KID AWARD FROM KUMARAVEL UNCLE

I would like to thank all the parents and residents of Ashok Nagar for their co operation and participation in that Event. My very special thanks to Mr.Ramanathan and Mr.Kumaravel (lovingly called as uncles by us), for honoring my kid’s idea, their support and their encouragement to her BY AWARDING HER AND HER FRIEND WITH CREATIVE KIDS AWARD.. And my sincere thanks to Mr. Raman, who agreed and gave his full support in including the Events and prize distribution in between their pre scheduled programme list.

Thanks to everyone and the sponsors Mr. & Mrs. Natarajan, Mr. Ramanathan and to Mr. Kumaravel who has joined their friendly hands with me.

-HEMA

AN AWARD AND ENTRIES FOR THE EVENT

2009-01-30T21:42:00.001+05:30

Ramya and Vij passed me this beautiful Award to me. Thank u dears am so honored and happy to receive it.

Here some of my archived recipes going to Sudeshna's Harvest -the festival of rice Event.

Click the link for the pic and recipes dears. Thank u.

1.LEMONY LEMON - A TANGY TASTY MASALA BATH

2.MINT MAGIC( PUDHINA PULAO)

3.IYENGAR'S PULIODHARAI

6.PASTA PULAO

10.VEGETABLE RICE

11.SPONGY DOSA WITH YUM YUM COCONUT

12.RICE UPPUMA

13.BAJJI'S PLATTER -A TREAT FOR YOU

14.VEGETABLE BONDA

15.MOR KOOZH (OFCOURSE ITS MORE COOL)

16.MEDHU PAKODA

Here one more Entry for the Event FIC Yellow by Sunshinemom (the second pic)

CABBAGE GINGER CURRY

INGREDIENTS

Cabbage 2 cups (chopped)

Carrot grated 1/2 cup

Grated coconut 3 tsp

Ginger minced 1/2 tsp

Green chilli 2

gram dhal 2 tsp

Urid dhal 1/2 tsp

Mustard 1 tsp

Oil for tampering

Hing a pinch

Curry leaves few

METHOD

In a pan pour little oil and pop up mustard seeds. Add gram dhal and urid dhal and hing fry for few mts. Then add finely chopped ginger, green chilli, saute for few seconds and then add cabbage. Sprinkle some water and cook in low flame by covering with lid. Once the cabbage get cooked and water drained, add grated coconut. combine well and stir for few more mts. Garnish with curry leave. Now the healthy two in one curry is ready for u.

U can add cooked peas also in this curry.

NOURISHING TOAST WITH HEALTHY TOPPINGS

2009-01-29T16:21:00.001+05:30

This is very simple and tasty snacks. Most of us will break our head for the evening snacks especially for kids; it should be healthy, filling and tasty. Mainly it should be kids approved right?!... This will help us with very simple ingredients and with very little effort. My kids enjoyed eating this and we too. Not only for the evening snacks, it can be taken as Breakfast or dinner too. This I had in my friend Sindhu’s house. Me and my kids loved it and the next day I tried it for breakfast. We all liked it. Thanks Sindhu for letting me know such a nice recipe. I added and reduced some of the ingredients according to our taste buds.

In reciprocation and wanted her to taste my style of preparation, I made it for my friend Sindhu and given to her. She also enjoyed very much.

U NEED

Dosa/Idli batter 2 cups
Chilli powder 1 tsp
Garam masala ¼ tsp
Salt to taste (note already dosa batter and bread contain salt)
Turmeric a pinch
Onion finely chopped 1
Tomato finely chopped 1
Green chilli 1
Carrot finely chopped 1
Bread slices 4
Ginger garlic past ½ tsp
Paneer few cubes
Oil to toast

PREPARATION

1. Mix salt, turmeric, ginger garlic paste, chilli powder and garam masala powder to the dosa batter. Combine well.

2. Then add chopped vegetables including chilli. If the batter is too thick u can add little water. Consistency should be like bajji -bonda batter.
3. Soak the paneer in warm water for 10 mts and grate it to fine pieces.

4. Heat the dosa griddle and soak the bread slices into the batter. Be sure some vegetable should stick on both sides

5. Pour oil around it and cook till it turns crispy and brown. Repeat it for next side too.

6. Keep the bread toast aside. Spread some shredded paneer on the top.

7. Pre heat the oven for 5 to 8 mts in high.

8. Cook in grill mode for 1 minute.

10. Garnish with curry and coriander leaves and Serve hot with sauce.

People who are not having oven can do it on stove top itself. Ignore the steps 7and 8. Instead roast it again for few mts on the dosa griddle itself.

This Bread goes to the following Events

1.Cooking for kids by Preety

2.MEC - Paneer by Raji

3.Just for you by Alka.

4. FIC Yellow by Sunshinemom (the second pic)

5. Bread Mania by Sindura.

VEG - MASALA PANEER - DHUM BIRIYANI

2009-01-28T13:06:00.000+05:30

I was much impressed with LUCKNOWI DHUM BIRIYANI when I saw the recipe in rekhas kitchen blog. Such a nice cook she is and I like the spicyness in her recipes.. So many varieties in her blog hm.. Good job Rekha and thanks for sharing with us.

It’s my long time wish to make dhum biriyani and I have not got the proper recipe for that and more over I though it was very tough process to prepare (in the step of Dhum). Since it was my first time I followed the same steps and jus given the delicious Rice with very slight variation by adding the masala paneer.

Indeed the output was so good and tasty. All my family members loved this especially my daughter who loves paneer emptied in seconds. It was my long wish to prepare something for my Amma, so I utilized this chance and packed a big bowl of biriyani and sent it thru my sister. They also enjoyed this very much. A Big Thanks to you Rekha dear.

INGREDIENTS

Rice --- 2 cup
Carrot 2 no. cut in to cubes
Potato 2 no cut in to cubes
green peas --- 1/2 cup
paneer ½ cup cubed
Ginger garlic paste ----1 tsp
Onions - 2 big very thinly sliced
Coriander leaves 1 bundle chopped
Tomato --- 1 big chopped
Peas 1 cup
Garam masala powder --- 1 tsp
Red chili powder --- 1 tea sp
Cinnamon - 1 inch stick
Cloves - 4-6
Cardamom -5
Saffron - 1/4 tsp
Curd - 1/2 cup
milk - 1/2 cup
Cashew nuts ---1 cup or you can make it 1/2 cup also
Raisins --- 1/2 cup
Almonds ( 1/2 cup soaked in warm water for 10 min. and choped
Ghee --- 1/2 cup
Salt to taste

METHOD

Mix curd, Red chili powder, salt to taste, garan masala, ginger garlic paste, and mix well and add cubed vegetables and peas to curd mixture mix well and leave for 1 hour to marinate.
Wash rice and add 2 cups water salt to taste, and 1 tea sp ghee mix well and cook in steam.

Heat ghee in a heavy bottom pan and fry sliced onion till brown and crisp, remove from ghee and keep a side. And then fry cashew nut in the same ghee remove and leave a side, now fry raisins and leave a side.

Now after 1 hour in the same ghee add clove, cinnamon, cardamom let them popup and add vegetable mixture and chopped tomatoes (don't add water) let them cook in a slow flame cover with a lid and cook till vegetable s are 3/4 cooked. Crush 1/4 fried onion with your hands and add to vegetable mixture mix well

Soak saffron in warm milk for 10 -15 min

Now mix 3/4 cashews and raisins 3/4 coriander and mint leaves with rice and spread the rice on top of the vegetable mixture, and pour saffron milk over it and spread left over cashew s and raisins and coriander leaves, fried onion.

Cut the paneer in to cubes and shallow fry them in a little oil. Soak them in warm water for 10 to 15 mts. Drain water completely. Leave them for 2 to 3 mts. Take a bowl mix little salt, chilli powder and a pinch of pepper, jeera powder, combine well then add the paneer cubes toss it in that mixture. Masala mixture should spread evenly on the paneer. Add the masala paneer to the rice.

Cover with a foil and bake the dish for 20 min. in a preheated oven

Remove from the oven and leave for 5 min. then open the foil and serve hot with any kind of raitha or gravy.

An excuse dear... i have taken photos of the dish before dhumming with spreadings of all veg, paneer and onions etc as above and one more after the dhum, mixed with rice in a bowl. Unfortunately it somehow got erazed and I could not publish the rice bowl after mixing. At the same time cant resist to postphone it again, more over rushing to send this for Rakh's Event. I ll update the pic once I prepare this again. Thank u dears.

As usual sending the recipe to

1.Cooking for kids by Preety
2.MEC - Paneer by Raji
3.Just for you by Alka.
4. Srivalli's MLLA, an event started by Susan
5.EC's MBP - Easy Breezy Breakfast. Event.
6. Sudeshna's Harvest -the festival of rice Event.

A COMFORTING BREAK FAST (GHEE PONGAL)

2009-01-27T10:49:00.001+05:30

This is one among the famous and soothing tiffin in South India, especially in morning times. Idli and pongal we can feed the children easily and will be filling too. My boy would be finished this in few mts with curd and chutney. My hubby craving for this with Sambar and chutney.I too love the pongal with Gothsu. Sambar and chutney also accompanies well with it. But with Gothsu hm.. cant beat with any other one. Here lets go for the recipe...

INGREDIENTS

Raw Rice 1 cup
Moong dhal/pasi parrupu ¼ cup
Ginger 1 inch
Pepper 1 tsp
Jeera/cumin 1 tsp
Hing a pinch
Salt to taste
Ghee and oil 1 cup (in equal propotion)
Cashews and curry leaves for garnishing

METHOD

Combine and wash both the rice and dhal together. And pressure cook it.

Peal the outer skin of ginger and grind it for few seconds along with pepper and jeera/cumin to a coarse powder.

U can also use the jeera, pepper and shredded ginger without grinding to the pongal.

Since pepper, jeera, curry leaves and ginger are very good for health I used to add them in coarse powder form every time. Once u ground it to coarse powder it will be mixed nicely with pongal and children cannot pick and throw them.

In a pan pour the cup of oil and ghee, add the ground mixture. Saute well and add salt, turmeric and hing. (My kids love yellow color in pongal so I have added the turmeric here)

Then add the cooked rice, combine well.

Finally garnish with cashews.

Sending this Pongal to

1. FIC Yellow by Sunshinemom
2. Just for you by Alka.
3. Srivalli's MLLA, an event started by Susan
4. Sudeshna's Harvest -the festival of rice Event.

BREAD PANNEER (A MICRO WAVE TRY)

2009-01-25T17:50:00.000+05:30

This one I especially made for the Rak’s Event. Though I have Oven, so far I did not use it properly.. jus using for re heating and preparing very few n simple dishes like pizza(with store bought base), potato toast and some. I am always comfortable with stove top method. This time I fully used my oven to make this. Anyhow the output was so good and tasty.

My kids loved this very much and emptied the bowl in seconds.

INGREDIENTS

Onion 1
Green chilli 2
Paneer few pieces
Bread 3 slices
Chat masala ½ tsp
Salt to taste
Turmeric a pinch
Pepper a pinch
Chilli powder ½ tsp
Cumin powder ¼ tsp

METHOD

Soak the paneer cubes in warm water for 10mts.
Stain the water and crumble the paneer and bread slices.
Take an oven proof container, pour little oil and add onion n green chilli microwave high for 3 mts till it turns golden brown. Stir it for every 30 seconds or 40 seconds. Then add paneer and bread pieces, mix it well. Microwave high for 3 mts. Stir now and then. Then add salt, pepper, cumin powder, turmeric, chilli powder and chat masala. Combine well and microwave high for few more mts. keep stirring every one minute.

Give this hot bowl for evening snacks.

This recipe goes to the following Events

1.Cooking for kids by Preety,

2.FIC Yellow by Sunshinemom

3.MEC - Paneer by Raji

4.Bread Mania by Sindura.

5 Just for you by Alka.

LOVELY DESERTS WITH A LITTLE SHORT BREAK

2009-01-24T08:44:00.000+05:30

Hey wondering.... posting my next also a parade to a Event?!?.... Nothing dears. Little bit busy with the personal work. We are planning to conduct a Sports Day Event in our association on Indian Republic Day 26th January, so busy in organising things for that.. I cant sit and key the recipes for my new dishes as i am going out for purchasing, preparing the list of participants and prizes. So a very little short break for my new dishes and will come back soon with the Events details.

And all these Deserts going to Varsha Vipins - RFRU-Desert Event.

1.BALL BALL BADAM'S

2. COCONUT BURFI

3.WHEAT HALWA

4.KAJU & ALMOND KATHLI

5.PALADA PAYASAM

6.RICE PAYASAM/ PAL PAYASAM

7.SEMIYA PAL PAYASAM

Enjoy dears... will come back soon.

PEA NUT SPECIALS

2009-01-22T11:13:00.000+05:30

Here goes the Array of some tasty dishes to the Event Let's go nuts : Peanuts hosted by aquadaze at her blog Served with love.

1. IYENGAR'S PULIODHARAI

2. PEA NUT CUP RICE

3.PEA NUT MASALA

4.PEA NUT DRY MASALA

LEMONY LEMON - A TANGY TASTY MASALA BATH

Click the link for the recipe...

CHENNA MASALA-SOUTH INDIAN STYLE AND AN AWARD

2009-01-20T10:57:00.001+05:30

I already posted CHOLE MASALA in North Indian style and this one I learnt from my mom, typical south Indian-Tamil Nadu style. This is very easy to prepare yet tasty too. My mom prepares this for puri, chappati and we also love to have this as Bread chenna, samosa chenna etc.

INGREDIENTS

Kabuli chenna 2 cup
Tomato 2
Onion 2
Green chilli 3 to 4
Red chilli 2
Garlic 5 pods
Ginger one inch
Anni seeds 1 tsp
Poppy seeds ½ tsp
Cinnamon ½ inch
Cumin seeds ½ tsp
Black pepper ½ tsp
Grated coconut 2 tsp
Coriander ½ bunch and a few for garnishing
Garam masala/Chenna masala 1 tsp
Turmeric a pinch
Salt to taste
Oil for tampering

PRPERATION

Soak Chenna over night or abt 8 hrs. Pressure cook by adding half salt to it. Keep aside.

Grind all above said ingredients to a thick paste except masala, turmeric and salt.

Take a pan heat abt 2 to 3 tsp of oil. Pop up mustard/cumin/anni seeds. Then add the masala paste in to it. Saute for few mts until the raw smell goes.

Add turmeric, salt and masala powder. Mix well. If the paste is too thick add water and let it boil for few mts till the aroma of masala spreads. Use the water which we have used for cooking the chenna.

Add cooked Chenna and combine well and allow to boil for few more mts.

Garnish with some coriander leaves and serve hot.

Accompanies very well with Parathas/chapatti/bread/Chenna samosa.

Enjoy the Hot and Spicy Chenna with your evening snacks/dinner.

This is my daughter's favrt dish.. she will have one more paratha/chapathi with this masala. I used to prepare this especially for her to stuff more chapati atleast twice in a month.

Sending this to

1.JFI - Chickpeas Event.
2.FIC Yellow hosted by Sunshinemom.
3.Alka's Just for you .
4. SRIVALLI S Legume -love -affair at cooking4allseasons.started by Susan

This Beautiful Award I got from my dear friends Priti of Indian Khana and Varsha Vipins of Will-O'-the-Wisp. I feel so honored and happy to recive this from u my dears. Thanks a lot for thinking me for this Award.

I would like to pass this Award to all my blogger friends who are all visiting and commenting this post.. My main aim is not to miss anyone in my list. so please, Feel free to pick the Award dears. Thanks a lot.

BAJJI'S PLATTER -A TREAT FOR YOU

2009-01-18T21:14:00.000+05:30

Wow! we will say a big “O” to bajji always. Summer or winter its an all time snacks for our home and for everyone I trust.. Isn’t dears.

Particularly my hubby loves chilli bajji very much. And my amma is great lover of milaga bajji.

If she doesn’t have bajji mlilagai (hope u all understand the word bajji milagai the light greened long chilli especially for making bajjies.) she ll make bajji with our ordinary green chilli.. she loves the spiciness in that.

I made this especially for my dear amma and for my hubby darling. Rest of the bread, onion, potato bajji for us. (I too love chilli bajji that is different). We won’t stop with one variety of bajji. We make minimum 3 to 4 varieties at a time having one or two in each variety.. so I used to make once in a while since its deep fried and consuming quantity also more.)

INGREDIENTS

Rice flour ½ cup
Gram flour 1 cup
Red chilli powder 6 tsp
Salt to taste
Idli/Dosa batter 3 tsp (optional)
Oil to fry
Vegetables as per your taste and choice
Onion, brinjal, raw banana, potato, chow chow, bread, green chilli/bajji chilli, cauliflower etc.

Here I displayed potato, onion, chilli, raw banana and bread bajjies as a treat for you.

METHOD

Combine both flour,salt, chilly powder well and then add the Idli/Dosa batter. Make a thick batter by adding water.

Why I used dosa batter here is bajji will come fluffy and crispy. Instead of using baking soda this will be good.

Cut all the vegetables in to thin slices. (shape doesn’t matter as per yr wish and taste u can cut it.)

Take a frying pan and pour cooking oil, heat the oil. Once the oil get heated, turn the stove to medium flame.

Dip each slice of veggies in to the bajji batter and deep fry them in the cooking oil.

Fry both sides until it turns to golden brown color and crispy.

Enjoy the bajji with coconut/green/red chutney.

Sending this to the following events

1. Srilekha's EFM – Savouries
2. Alka's Just for you .
3. Pallavi's Sunday Snacks - Hot N Spicy

SHANKARANTHI THALI (TRADITIONAL LUNCH ON PONGAL DAY)

2009-01-16T13:30:00.000+05:30

Everyone has their own style and follow their own traditional way in celebrating pongal and preparing special varieties of dishes on this festive day.

In our house we prepared Ven pongal, Chakra pongal, White rice, Rasam,vadai, payasam, Vadai Thair pachadi, kai kootu on pongal day. We did Sathya Narayana pooja also and did Amsi (Neivedhyam) all the dishes to God. After the pooja we read the Pooja Story to every one of our house. We enjoy the divine story of Lord. Sathya Narayana. After having the prasadam we do all sit for our lunch together. Here… the plate of traditional and tasty dishes from our home.

We use a decorated bronze pot for cooking the sweet pongal on pongal day. Here the word decoration means we tied the pots neck with raw turmeric leaves, secondly we tied some flowers, Small and Fine pieces of sugar cane, turmeric pieces and yellow pumpkin pieces in a twine thread and tied it below the turmeric leaves. We put Thiruman (Full Namam on all sides of the pot).

Here comes the recipe of

SWEET PONGAL

Raw rice 1 cup
Moong dhal/pasi paruppu ½ cup
Sugar ½ cup
Milk 500 ml
Jaggery ¼ cup
Kalkandu ¼ cup

Pachai karpuram/ camphor a pinch
Cashews and raisins

METHODS

Boil the milk in the bronze pot. Add the washed rice and dal to it.
Mix well and cover with lid. Stir on and off.
When the rice come to almost to the cooked stage and soft, add grated jaggery, sugar and kalkandu in to it.
If necessary u can add water of ½ to 1cup.
Combine well. Now add the pachai karpuram, elachi in to the pongal.
Finally garnish with roasted cashews and raisins.

I think the English name for kalkandu is Sweet candy. But I'm not sure. If anybody knows, kinldy write to me dears.

Sending this recipe to FIC-- YELLOW at http://tumyumtreats.blogspot.com/2009/01/announcing-food-in-colors-january-2009.html hosted by sunshinemom of tongue ticklers

and also to Festive Food: Makar Sankranti By Priti of
Indian Khana

Sudeshna's Harvest -the festival of rice Event.

GHEE ROAST - A CUTE CONE OF DOSA

2009-01-13T23:03:00.000+05:30

Who says no to Dosa that too for Restaurants style Roasted Cones.. I tried many times whenever I prepare dosa to make cones like the way they serve in Restaurants. But I couldn’t make as perfect as they give.. Luckily I got a chance to view the way of making the cone Dosa in Hotel Saravana Bhavan (Saravana Chats near my Doctors clinic), When I have gone there with my little one for check up. He was troubling a lot during our waiting time, running here and there in the entrance...The Restaurant's kitchen was very visible thru a window from the clinic Entrance.. Obviously we got attracted towards the aroma of the food, the way and technique they used to prepare,
garnish and serve the items for the orders.
My smart boy grabs the attraction of the chef by his curious questions like uncle what are u doing, how u are cooking these dishes, Is this for me! can I come there? (in Tamil-Uncle enna panringa, yaruku panringa, Enka! Nan vadhatuma ange(varattuma) Blah blah …Then slowly I started asking him how u r making the cone out of the dosa… Fortunately they got an order for Ghee Roast, he practically shown me the preparing Style.

INGREDIETNS

Dosa batter
Ghee/oil to sprinkle on dosa.

METHOD

Pour the batter in the dosa griddle and sprinkle ghee around it.
Cook in low medium flame. Make a line from the centre to one corner with dosa ladle as shown in the pic 1.( step 1).
Then start rotate the dosa. Refer pics step 2 to 4.

Thanks to the chef of Saravana Bhavan.
Here u go, to get the ghee roast cones from my kitchen.

LEMONY LEMON - A TANGY TASTY MASALA BATH

2009-01-10T22:03:00.000+05:30

Let’s have a nice talk about the goodies of lemon here.

Lemon is widely grown all over the world. Lemon is a must in the kitchen. It is a universally favorite fruit. Lemon is especially appreciated for its vitamin C value. Lemon is sour, warm, promoter of gastric fire, light, good for vision, pungent and astringent. It checks the excessive flow of bile and cleanses the mouth. It dislodges phlegm (cough) and expels wind from the digestive tract. It helps in digestion and removes constipation. It prevents vomiting, throat trouble, acidity and rheumatism. It destroys intestinal worms.

Lemon in Kitchen Hm… such a juicy, tangy and tasty fruit can be used in so many ways in our yummy preparations.. as a pickle, juice, rice, in garnishing etc etc. Here comes easy and tasty lemony rice, suits perfect for lunch box.

INGREDIENTS

Lemon 2
Cooked rice 1 cups
Salt to taste
Turmeric ½ tsp
Green chilli 3
Oil 2 tsp
Coriander leaves few
Curry leaves few
Dried red chilli 2

For Tampering

Mustsard ½ tsp
Urid dhal 1 tsp
Chenna dhal 1 tsp
Broken cashews/roasted pea nuts 2 tsp

For masala

Dried redchilli 4
Fenugreek seeds ¼ tsp, Roasted Pea nuts.
Roast both the red chilli and fenugreek to golden brown color and grind them to powder.

METHOD

Cook the rice and spread it in a large plate. Allow it to cool.
In pan heat oil tamper with tampering items; add red and green chilies, cashew/pea nuts. Sauté them for few seconds. Add turmeric, salt and mix it well. Switch off the stove, add lemon juice and Pour the mixture to rice then sprinkle the masala powder on that. Combine well with cooked rice. Garnish with coriander leaves as well as curry leaves. Use roasted peanuts to make the dish more tastier.

This is my another Entry to FIC-- YELLOW at http://tumyumtreats.blogspot.com/2009/01/announcing-food-in-colors-january-2009.html hosted by sunshinemom of tongue ticklers

Sudeshna's Harvest -the festival of rice Event.

JULLKA

2009-01-08T14:52:00.000+05:30

The food which consumes less time to prepare, with simple ingredients, when we have no mood to spend around much time in kitchen.

Are u looking for the recipe coming under this category. You have come to the right page here. That’s Julka alias Bombay chutney…

This one I goes for most of the times when I have no mood no time to make subji or gravy for my chappati. It gives equallent taste to curry/gravy/subji.

The dish was named by my sil’s fil. Still I dono why he has named this dish as Julka… It’s funny to sound the dish as Julka. Here comes the easty tasty recipe of Julka…

INGREDIENTS

Onion 2
Tomato 1 (optional)
Green chilli 2
Mustard/jeera 1 tsp
Coriander powder ¼ tsp or less
Red chilli powder ½ tsp
Garam masala ½ tsp
Turmeric a pinch
Salt to taste
Gram flour/kadalai mavu 2 tsp
Oil 2 tsp

PREPARATION

Slit the onions, tomatoes and green chilli in thin long strips.
Pop up mustard seed or jeera in a pan and add chillies first then onion and tomatoes. Sauté till it becomes translucent.
Add salt, turmeric, coriander powder, red chilli powder and masala in that.
Fry for some time. Mix well the gram flour in ½ or more glass of water. If it is so thick dilute it by adding more water. Add the water to the Julka. Allow it to boil and cook for few mts until the raw smell of masala and gram flour goes off and the gravy thickens.
Garnish with curry leaves/cilantro. Serve hot with chapatti/parathas/Dosa.

This julka is going to FIC-- YELLOW at http://tumyumtreats.blogspot.com/2009/01/announcing-food-in-colors-january-2009.html hosted by sunshinemom of tongue ticklers

CARROT HALWA

2009-01-05T19:49:00.000+05:30

This I learnt from my friend Raji. This is so easy and quick fix sweet... I prepared this for my guest in an occasion. That day my mama, mami and their daughter came to our house. My cousin is coming first time after my marriage from U.S. I told my husband to buy some sweet and already I had some snack in my house and arranged for dinner. As usual my hubby dear forgotten my words and came back with empty hand from office. Mm… wat to do I imdtly grated the carrot lied in my fridge and started preparing carrot halwa n alas! when I was about to add the sugar I found that there was no sufficient sugar in my kitchen… Guess how I could manage the show…. They bought pal khova and Kara boondhi for us… I used that sweet khova instead of sugar and really it came out very well and looks so creamy. I raised my collar up by saying wow! Hema u have done a good job.

He! He! He! No… No… No… don feel too much dears… go to the recipe now…

INGREDIENTS

Grated carrot 2 cups
Milk Kova (Sweet one bought from stall)- ½ or ¾ cup
Add or reduce according to yr taste bud.
Kesari color powder- a pinch
Milk – ¼ cup
Saffron few strings (optional)
Elachi powder a pinch
Fried cashew nuts for garnishing

METHOD

Add the freshly grated carrot along with a spoon of ghee in a microwave safe bowl. Cook it on high for 3 mts then add milk and cook for another 7 to 8 minutes. Stir in between. Then add khova, combine well and cook for another 8 to 10 mts. Keep stirring for every 2 to 3 mts. Add saffron and elachi powder mix it well and cook of 2 mts.Then garnish with cashews. Now the yummy creamy carrot Halwa is ready for u…

Hi friends a small obligation to u... If u come to know any event suitable for this recipe kinly let me know ma... so that I can also send this to that Event.... Thank u dears.

Sending this to Trupti's Announcing ' Winter Treat ' Event

Cooking for kids started by Sharmi and hosted now my Preety.

VEGETABLE BONDA

2009-01-03T11:58:00.000+05:30

Most of us will surly raise our hands to healthy and tasty snacks, that too it satisfy both sides and won the approval of kids, definitely it will be lovely right!... Thro this stuffed n crispy bondas
we can consume combination of 3 to 4 vegetables at a time in our favorite way of cooking. The only thing pinches is deep fried .. wont u compromise with the stuffed vegetables in this?!.Mm....

INGREDIENTS

Gram flour 2 cups Rice flour 1 cup

Red chilli powder ¼ cup
Baking soda a pinch
Salt to taste
Oil to fry
Vegetables ½ cups
(Peas, onion, potato, beans, carrot and beet root.)
METHOD

Chop all the vegetables except onion and par boil with little water.
Chop the onion and saute for few mts in a pan and add the boiled vegetable along with turmeric and salt... Fry it for some time till the remaining water in the vegetables absorbs.
Let it cool for some time and make a small ball out of it. Keep these balls in a plate.
In a bowl mix both the flours, salt, chilli powder and baking soda well and make a thick paste by adding water slowly.
Heat the oil in a deep frying pan; dip the vegetable balls in to the flour paste.Put it in the hot oil and fry them till bondas turn golden brown

This recipe is going to

Trupti's Announcing ' Winter Treat ' Event
Srilekha's "EFM (Event for the Month) December - Savouries Series!"!
Sangeeth and sunshinemom's Eat Healthy - During Pregnancy. Events.

SPONGY DOSA WITH YUM YUM COCONUT

2008-12-31T21:22:00.000+05:30

This is my last recipe for this Year and will come soon with few New dishes on New years day. Since Today is the last date for FIC White event hosted by Lubna, this entry rushing to her blog....no time to key story and so sorry (:-D.... Let me come directly to the recipe.

INGREDIENTS

Boiled Rice/Idli Rice 1 cup
Raw Rice 1 cup
Urid dhal ½ cup
Grated coconut 1 cup
Tender coconut water 1 ½ cups
Salt to taste
Fenugreek seeds 1 tsp

METHOD

Soak rice, dhal and fenugreek for about 4 to 5 hrs.Grind it to idli/dosa batter with salt.Let it be fermented for whole night or min 8 hrs.Before preparing Dosa, add grated coconut and tender coconut water with pinch of baking soda.Mix it well and spread like usual dosa in Dosa griddle. Cover with lid and cook for few seconds. No need to turn the dosa.. It should not be crispy as usual dosa. It should be soft and spongy.

Coconut milk/stew/any chutney accompanies well with this Dosa. This is my family's favorite dosa.... My mom prepares very tasty and nicely..

This entry goes to Lubna's FIC White
Sudeshna's Harvest -the festival of rice Event.

SWEETY SPICY CORN TOAST

2008-12-31T11:43:00.001+05:30

This I had in my friend vidhya’s house long back. I used to visit her house with my kids to spend time there and she too to my house often. That was really an enjoyable and good time pass for us as well as for our kids too.

Now she shifted her house to Thiruvanmiyur from Ashok Nagar. We can not visit frequently either of our house now a days. Missed those days badly…. Ok let me come to the point….

That day she prepared this and me and my kids love it. Then I prepared in my house my hubby too liked it a lot.
First few times I followed the same method of her later I made lots of variations (before blogging / in early days) in that n started following my own style. That also came out very well. Last month I prepared this as a evening snacks for my kids. Thanks to vidhya for the basic recipe of delicious dish.

Here is the link of her recipe…..

INGREDIETNTS

Bread Slice 6
Cheese (grated) ½ cup
Sweet corn 1 cup
Onion 1
Tomato 1
Oregano ½ tsp
Chat masala 1 tsp
Green chilli chopped 1
Chilli powder 1 tsp
Soya sauce 2 tsp

All purpose flour/Maida 3 tsp

Butter ½ tsp
Sugar ½ cup
Milk 3 cups

METHOD( For corn Masala)

Take a pan with little oil sauté onion to golden brown and add tomato,chilli corns. Cook until it gets soft and mixed. Add salt,oregano,chat masala, chilli powder and finally soya sauce. Cook for few mts until the raw smells goes.
Keep this dry masala aside

FOR WHITE SAUCE

Heat a pan and melt the butter then add the all purpose flour, fry for few mts. Careful not to turn to brown color.

Mix the flour with luke warm milk added with sugar. Carefully not to form lumps. (no problem if lumps formed, allow it cool then run for few seconds in mixer.

Now u ll get thick paste of white sauce. I did this trick one time when I got lumps)

Now come the Final Twist

Toast the bread lightly in tawa or microwave. Keep them in a plate.

Coat the bread with while sauce then spread corn masala.

Place the grated cheese on the third layer.

Microwave or cook in grill mode for 2 mts.

U can use tawa also for final toasting.

Then garnish with a white sauce and topped up with ketchup/tomato sauce/jam as shown in the

PIC. Sending this toast to the following events

Lubna's FIC White Sangeeth and sunshinemom's Eat Healthy - During Pregnancy.

Pallavi's http://pallavi-foodblog.blogspot.com/2008/12/event-sunday-snacks-hot-n-spicy-update.html

Sharmi's Cooking for kids .

SIRI's Awadhi cusine .

Srilekha's "EFM (Event for the Month) December - Savouries Series!"!

HAPPY NEW YEAR TO ALL OF YOU DEARS..... HAVE A GREAT DAYS AHEADD.

- HEMA

CORN PULAO ON BROWN TWIST

2008-12-30T22:49:00.000+05:30

First time I prepared this in pulao method. Samba rava is my husbands favo dish but we wont like to have that includes me and my kids. Then my sil SriVidhya suggested me this idea and i tried it for dinner... Wow it came out very well with amazing taste... Jus I have made some twist on adding and reducing the ingredients according to my taste buds. what a wonder both of my kids are craving for this once they tasted a spoon. Then my part has reduced since this was my first time, I have prepared little quantity to avoid disaster.
Thank u Srividhya. Now she has started her own blog and here goes her first recipe...

INGREDIENTS

Samba Rava/Kodhumai Rava - 2 cups
Corn 1 cup
Onion 2
Tomato 2
Green chilli 3
mint leaves few
Turmeric a pinch
Salt to taste
chilli powder 1/2 tsp
Pulao masala 2 tsp
Cinnamon 1/2 inch piece
Clove 1 or 2
Anni seed 1 tsp
Ghee, oil and vanaspathi each 2 tsp

METHOD

Mix oil,vanaspathi and ghee in a pan.

Tamper the cinnamon, Anni seeds, clove then add onion and green chili.saute it for few mts.

Add tomato and corn, fry till it done. Add salt, turmeric, chilli powder and pulao masala.

Mix it well and saute it til the good aroma spreads. Add 4 cups of water and allow to boil.

Add samba rava/godhumai rava to the boiling water. Combine well.

Transfer the content to a vessel and cook it in a pressure cooker for 3 whistle.

U can cook directly in the cooker as we do it for pulao rice.

Garnish with mint leaves.

Tips

U can add vegetables like carrot, beans, potato etc to it instead of corn. I used corn here as I did not have any other vegetable that night.
It will be more healthy and tasty....

This Recipe is happily visiting to the following Events

Sangeeth and sunshinemom's Eat Healthy - During Pregnancy.

SIRI's Awadhi cusine .

Sharmi's Cooking for kids .
And Trupti's Announcing ' Winter Treat ' Event.

SEMIYA PAL PAYASAM

2008-12-29T14:00:00.000+05:30

I know this is well known to everyone. However I am sending this for some events and as a presentation of New Year treat. Simple yet tasty treat with a light twist.

INGREDIENTS

Roasted vermicelli 1 cup
Cashew and badam 10 to 15 each
Cardamom 3
Saffron few
Poppy seeds/kasa kasa 1 tsp (roasted)
Sugar 2 cups
Milk 4 cups
Ghee 2 tsp
Condensed milk ½ cup

METHOD

Soak badam and cashew for ½ hr and peal the skin of badam.
Dry Roast poppy seeds/kasa kasa and grind both to paste.
Boil the milk along with semiya/vermiceli. When it has done add the paste slowly and combine well. Add sugar, saffron n cardamom, stir finely.
Allow to boil for atleat 15 mts in medium or low flame.
Then add condensed milk. Let it boil for few more mts.
Now u can get thick consistency of tasty payasam with all good effects of milk.
Garnish with ghee roasted cashews.

During my pregnancy I badly Craving for sweet the moment I finished my lunch or dinner.. So I used to take Pea nuts burfi, dates or at least a spoon of honey. Some times I used to prepare this payasam which is rich in milk and nuts.

I love this payasam very much.... my kids too.

This tasty payasam is moving to

Lubna's FIC White
Sangeeth and sunshinemom's Eat Healthy - During Pregnancy.
SIRI's Awadhi cusine.
Trupti's Announcing ' Winter Treat ' Event

RECIPE PARADE

2008-12-28T09:03:00.000+05:30

Hi everybody...

Wish u a very happy and prosperous New Year of 2009. Since we all are very busy in festive Kalata and holiday mood, no time to post either new dish or to visit our fellow blogger as we do regular. Here goes some of my old recipe's parade to Events final round....

These are all going to Eat Healthy - During Pregnancy by Sangeeth and

Awadhi Cusine hosted by SIRI at Siri's Corner http://siri-corner.blogspot.com/2008/12/announcement-of-rci-awadhi-cuisine.html

1.EASY VEGETABLE RICE

2.VEG KURMA

3.RAVA KICHADI

4.RAGI DOSA

5. RED SUBJI

6. KADALA CURRY

7. AVIAL

8. ADAI (DAL DOSA) All the above recipes contains pulses, cereals, vegetables etc. and rich in proteins, vitamins and minerals. So its good for all and especially for pregnant women.

SEMIYA UPPUMA

2008-12-26T14:49:00.000+05:30

This is very easy to make and tasty to eat. My hubby's favo and my kids love to have with sugar.

INGREDIENTS

Roasted Vermiceli/semiya 1 cup
water 1 and 1/2 cups
Onion 1
green chilli 2
curry leaves few
salt to taste

For Tampering
oil
mustard 1/2 tsp
Urid dal and Chenna dal 1 tsp each
hing a pinch

PREPARATION

Dry roast the vermicelli /semiya if it is not roasted one. keep aside.
chop the onion and green chilli to thin pieces.
In a pan pour some oil tamper with tampering items, add onion green chilli and curry leaves.
Saute for few mts till it translucent. Then add water n salt. Allow to boil for 2 to 3 mts. Then add semiya.
Cook for few mts till the water is absorbed. Garnish with few sprigs of cilantro.

This semiya rushing to FIC White hosted by Lubna and Sunshinemom. Hey go go... fast time is up....Ooops! atlast its gone to the Event....

VERSATILE RAITHA

2008-12-23T10:58:00.000+05:30

This I always prepared for second side dish of stuffed parathas, pulao items. I prepared this time when my sister was with me as a side dish of Mint pulao. She has cut the onions, tomatoes and green chilli in a very nice way. It gives splendor look to the dish. Thank u Vasu dear.

Its so simple to make and tastes good. Accompanies well with all masala rice verities and parathas, chapattis etc...

INGREDIENTS
Onion 2
Tomato 1
Green chilli 2, Cumin powder ¼ tsp, Salt to taste, hing a pinch
Oil n mustard to tamper.
Fresh curd 2 cups.

METHOD

Chop the first 3 items to thin long pieces. Tamper the mustard seeds and add onions and chilies, sauté for few mts then add the tomatoes. Fry till it done. Mean time add cumin powder, hing and salt. Mix it well and finally add the fresh curd. Combined nicely and serve with hot veggie rice or parathas.

This Raitha is walking to FIC White hosted by Lubna and Sunshinemom.

EAT HEALTHY N THINK BETTER

2008-12-21T21:26:00.000+05:30

Here goes the row of savories to "EFM (Event for the Month) December - Savouries Series!"!
hosted by Srilekha of Me and My Kitchen.

Those the ** ones to another Event - Eat Healthy - During Pregnancy by Sangeeth.

And also sending to Trupti's Announcing ' Winter Treat ' Event

PEA NUT DRY MASALA ****

NOODLES ON TOAST

MEDHU PAKODA

KUNUKKU

YUMMY GREENY SUNDAL ****

OMA PODI

LOVELY PURIES

EGG - BREAD TOAST ****

MINT CHENNA SUNDAL ****

BABY CORN MANCHURIAN

Since all stared recipes are rich in protein, vitamins and minerals and good for every one's health especially for pregnant women.

Hope u all enjoyed all at one place.....

MOR KOOZH (OFCOURSE ITS MORE COOL)

2008-12-19T18:10:00.000+05:30

Sending this recipe to Eat Healthy - During Pregnancy Event hosted by Sangeeth and FIC White hosted by Lubna and Sunshinemom.
Sudeshna's Harvest -the festival of rice Event.

Buttermilk is lower in fat than regular milk, because the fat has been removed to make butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus.
During pregnancy time indigestion is common problem we come across. Those with digestive problems are often advised to drink buttermilk, as it is more quickly digested. Buttermilk has more lactic acid too.
It helps to keep our body cool and prevents the side effects of body heat especially during pregnancy time. One cup of buttermilk has 99 calories and 2.2 grams of fat. In this dish, added cumin and hing helps more in digestion and good for heart too. As it is well known that pepper is a very good appetizer and good for ulcer. Hope it will be useful to some extent for future moms.

INGREDIENTS

Butter milk 2 cups
Rice flour 1/2 cup
Hing a pinch
Cumin powder ¼ tsp
Salt to taste
Pepper a pinch
Dried red chilli/green chilli 3 to 4

For Tampering

Oil 3 to 4 tsp
Mustard ½ tsp
Chenna dal ½ tsp
Urid dal ½ tsp
Curry leave few

METHOD

Dilute the butter milk to 3 cups add hing, cumin, pepper powder and salt to it.
Add rice flour and whisk it for few mts. Now u can get the nice thin batter (thinner than dosa/idly batter.)
If the batter is too thick add some more butter milk or water accordingly.
In a pan pour gingelly oil, pop up mustard seeds, fry both dals n chilli it turns golden brown. Pour the batter stir continuously without taking hand. Be Careful not to form lumps. Sprinkle few drops of oil now and then approx to 2 tsp. If u can use oil liberally it will not be sticky. Cook until it done and looks shinny and not sticky to the sides of the pan.

Very tasty and easy dish for evening time. This is our child hood favo dish. My mom always prepares this dish whenever she gets extra curd. We love to have with lemon pickle we don’t prefer spl or particular side dish for this.
Serve hot with any pickle or as per yr taste.

HERE COMES AN AWARD

from my new blogger friend Varsha Vipins from Will-O'-the-Wisp.Thank u varsha it means a lot to me.....

In this occasion I would like to honor my new visitors and friends of my blog with my Best Blogger Friend Award. Please click HERE to pick the award dears...Here goes the another list of my friends

Chandani, Varsha Vipins, Khaugiri, sriharivatsan, meeso, Siri, Sharmi, Rajee

Thank u dears...

MINT MAGIC( PUDHINA PULAO)

2008-12-16T22:30:00.000+05:30

Whenever my hubby dear goes for market, surely he ll come back with so many bunch of Greens. ie bunch of mint, coriander, curry leaves and varieties of spinach along with vegetables. Some time it makes me feel that I become a scape goat surrounded by all green leaves..( whether I have the mood to prepare or not, should empty all the greens in 2 or 3 days before it looses it freshness right?).

And this is his favorite dish too. This time my sister was with me when i prepared the pulao. I cleverly given her the job of cutting vegetables and cleaning the leaves. ha ha ha. She has done her job very neatly and beautifully chopped all the items in even shapes. Thanks vasu darling.

INGREDIENTS

Basmati rice/Rice – 1 cup
Potato 2 cubed
Green peas ¼ cup
Mint leaves 1 bunch
Grated coconut 3 tsp
Green chillies 6 to 7
Ginger ½ inch
Turmeric ¼ tsp
Salt to taste
Cloves 3
Cardamom 2
Bay leaves 1
Ghee and oil to fry

METHOD

Wash the basmati rice and soak for 10 mts. Cook the rice in 2 cups of water and keep aside.

Cook cubed potatoes and peas. Keep this aside.

Cut onions in length wise to thin long pieces.

In a little oil saute mint leaves and grind along with green chilli, ginger, grated coconut and turmeric.

In the remaining oil and ghee add cloves, bay leaves, cardamom. Saute it and add onions fry till it translucent.

Then add ground masala paste stir until the raw smell goes in a medium flame.

Add salt and cooked rice stir without breaking the rice softly.

Garnish with roasted onions and cashews.

U can add ½ tsp of lemon juice and mix well before serving.(optional)

Serve hot with onion raitha.

I m sending the magic of mint to the Event of RCI: Awadhi Cusine hosted by SIRI at Siri's Corner http://siri-corner.blogspot.com/2008/12/announcement-of-rci-awadhi-cuisine.html
and also to Eat Healthy - During Pregnancy by Sangeeth.
Sudeshna's Harvest -the festival of rice Event.

ALOO KOFTA CURRY

2008-12-13T15:32:00.000+05:30

This I learnt from my sister Vasupradha… The first spl dish, she prepared in her in laws house when she got married last year. It came out very well for her and got appreciation of every one in her house. She shared this recipe with me. I was thinking to prepare this when I got this from her… it was a long pending dish for me and at last we got the chance of tasting this last Sunday. I prepared this as a side dish of vegetable fried rice.

INGREDIENTS FOR KOFTA
Boiled potatoes 4
Bread slices 2
Oinion 1
Coriander leaves few
Mint leaves few
Salt to taste
Garam masala ½ tsp
Red chilli powder 1 tsp
Coriander seed powder ¼ tsp
Cumin powder ¼ tsp
Oil to fry

METHOD
Peal the skin of potatoes and smash it.
Dip the bread slices in water in few seconds and squeeze it thoroughly.
Mix both smashed potatoes and bread along with all powders and salt.
Make a small balls out of it. Deep fry in the oil.
Keep the koftas aside.

INGREDIENTS FOR GRAVY
Onion 2
Tomato 3
Garlic cloves 8
Salt to taste
Turmeric a pinch
Dried red chili 5
Cloves 2
Cardamom 2
Cinnamon 1 inch

METHOD
Grind all the above said ingredients. In a pan pour some oil and tamper cumin seeds. When it turns golden brown add the ground masala stir until the oil leaves and raw smell goes. Add some water to make a gravy. Cook in a low flame so that it will not stick onto the bottom.
Garnish with coriander leaves and add koftas. Serve hot.

This is going to the Event of RCI: Awadhi Cusine hosted by SIRI at Siri's Corner
http://siri-corner.blogspot.com/2008/12/announcement-of-rci-awadhi-cuisine.html

IT'S TIME TO .. "THINK AND THANK" (100th POST)

2008-12-10T13:53:00.000+05:30

Hi Everybody …

To my pleasant surprise, yeah I have covered 99 posts and hitting my 100th. I decided my 100th post should be different and diverse, thanks giving post. This time no recipe but I am presenting and putting forward my expression thro my simple words and a little effort to show my gratitude on my beloved ones.

First of all I m very lucky to have such a wonderful husband who is encouraging me on my every post, my photos, my cooking etc. and the criticism starts from my house, the moment they tasted the dish I prepared. My kids love to have my each preparation with their gr8 words… I can still remember my daughter’s word, on tasting my paneer masala “Amma u r a good cooker ma”… I was confusingly looking at her wat? Cooker! Darling… Then she explained one who cooks tasty food is called good cooker ma….. (Cook-cookerAeh!) Hoh! No! I could not control me and hugged her. This has happened when she was 4 yrs. Thank you my dears…..

And the special thanks coming here …..

U may take it in any way whether An Award or A Thank u Card…..But this is especially made for u all.

INSPIRATION AWARD

I would like to thank vidya of Delectable Vegetarian Recipes and Vidhya of Appetizing Recipes.

Vidyabalaje- such a nice and friendly gal. She is the person who introduced me to the blog world. Giving her support, by her lovely comments on my post. A Big O... And thanks to her.

Now come my friend vidhya , she only has given me the opportunity to view her sil’s blog by giving the link. Moreover, we are good friends for the past 6 yr. Not only us... our kids also become best friends. Thank u my friend….

Thanks a lot to both vidhyas and this award goes to them.

BEST FRIEND AWARDS…

Years will pass and moments too. But we‘ll still be beside each other…

Jus’ like always…. Our friendship is timeless.....

Who finds a faithful friend, finds a treasure
A friend like u as precious gem… Hard to find, difficult to part with…

And treasured forever… I m so lucky… I found u!

JeyashriSuresh my friend now in Singapore.... She recurrently thrills me by her lovely comments and even by cooking tips in every post even in her busy schedule of handling two kids. My very spl thanks to her and I honored her by giving this award…..

And this award also goes to my dear friend vidhya
GREAT SUPPORTER AWARD

This award goes to Lubna of Yummy Food and Srivalli for their patience on clearing all my doubts and guiding me for sending the entries to their events. Thanks a lot dears for giving the opportunity of learning more in tech side of blog and make me to participate in the Events.

REFRESHING AWARD

Srividhya selvam - My youngest sister in law and my husband’s cousin sister, who is my regular visitor and critic of my blog from the beginning… Till today she is refreshing me by her nice comments and encouraging words. This Award goes to her… thanks srividhya.

And Sriram my brother in law from Canada… he is such a nice gentleman and great food lover. When I was newly married, I asked him all my doubts whether it was simple or difficult abt cooking. He inspired me a lot by his small and simple tips on those early days when I started my cooking in my own kitchen… I m honoring him by giving this award….. Thank u Sriram.

GOOD CHEERS AWARD

The first visitor of my Blog other than my close friends and relatives… is DEESHA of Vegetable Platter . She left her lovely comment and suggestion on my BisiBela Bath. The moment I saw her comment I was so excited and she made my day cheer. Thanks dear. DEESHA kindly pick up the award dear.... BEST ENCOURAGING AWARD

My First award was given by my dear Mahimaa of …Indian Vegetarian Kitchen. To be frank I was longing for the awards on c ing everyone’s in their blog. No words to express my pleasure when I got the first Butterfly Award from her…. Thanks dear for thinking of me …. In turn I would like to honor her by this Award..

BEST BLOGGER FRIENDS AWARD

Now I got many frequent visitors of my blog, Who are giving their lovely comments, suggestions and encouragement on me and my postings. I learnt a lot thro my blogger friends and Still learning from them.. These special thanks award goes to …….

anudivya
Andhra Flavors
AnuSriram

Aartee
Bhawana
Cham
Curry Leaf .
Gita's Kitchen
G.Pavani
Happy cook
Indranee
Jaishree
Kitchen Flavours
LG
Lakshmi Venkatesh
Madhuram
Mahimaa's kitchen
Nive
n33ma
notyet100
Pam
Priya
Purva Desai
raaji
Ramya Bala
Ramya
Ramya Vijaykumar
Raks
rekhas kitchen
Roochi
Sagari
Shama Nagarajan
Sanghi
Sireesha
SriLekha
smn
srikars kitchen
sunshinemom
syeda
Usha
Uj
UjjU
Uma
VG
Viki Xavier
Vij, Vidhya

Yasmeen

Ahead of all the above things, the whole and soul inspiration I got from my beloved mother. From her only I learnt not only cooking but so many things in my life. This special award goes to her and I dedicated this blog to my mother.... Thank u amma....... Hope I have not exhausted u by this long post and trust u ll honor me by picking up all these awards. Without yr encouragement and support I can’t come to this level and hitting my 100 th post within this short span of time dears. I would like to thank all of u and expecting the same for ever… Can I……..

PEA'S UTHAPPAM

2008-12-07T08:32:00.000+05:30

My second entry to FIC white event hosted by Kitchen Flavours and Sunshinemom

This I had quiet long back to say about 10 or12 years back in a hotel. I went for invigilation for Hindi Exams. After finishing my that day's duty.. me, my sister and my cousin sister went to hotel to have tiffin and coffee( So tired after the hard work right?!..Ha! ha!..).

It was quiet surprise for me, When I found this in the Menu Card, can we do Uthappam using peas?!.. I was pretty young and ignorant on cooking skills. I never shown interest on Uthappam as it is not crispy and roasty like dosas. Since it was new to me those days, i immediately ordered for Uthappam and it looked such a big thing for my tiny eyes.... Tasted and found good.

From that day I preferred this whenever my mom makes Uthappam. And now I started prepare using peas. My home people like this very much...

Here the simple and tasty recipe of White and Green combo...

INGREDIENTS

Dosa/Idli batter - 2 cups
Dried Red chilli - 2 to 3
Peas - 1/2 cup
Onion 1 chopped (optional)
Urid Dal 2 tsp
Chenna dal 2 tsp
Mustard 1 tsp
Hind a pinch
cumin seeds few
curry leaves few

METHOD

Tamper all the tampering items and add onions, saute it to golden brown.
Add frozen peas and saute till it cooked.
Add this to Dosa/Idli batter. stir well. Add little salt since the Dosa batter contains salt already.
Now the batter for Uthappam is ready.
Pour this batter in dosa griddle lightly thicker than dosas and sprinkle oil around and cover it with a lid.
Take out few mts later and serve hot with any chutney/sambar/chilli powder.

Tips
U can keep saute peas and onions separately and sprinkle on the top while making uthappam.

This is going to one more even

Sudeshna's Harvest -the festival of rice Event.

RICE UPPUMA

2008-12-05T11:35:00.000+05:30

INGREDIENTS

Rice 1 cup
Water 2 cups
Toor dal 5 tsp
Cumin seeds few
Pepper few
Salt to taste

For Tamper

Mustard – 1 tsp
Bengal gram ½ tsp
Urid dal- ½ tsp
Dried red chilies 4 (broken)
Curry leaves - few
Coconut oil
Hing a pinch

PREPARATION

Wash the rice thoroughly and drain it completely.
In white cotton cloth or a towel, spread the rice for an hr or two under the fan.
There should be no moisture in the rice.
After drying it coarsely mince the rice along with toor dhal, cumin, and pepper in a mixer.
Take a pan, heat oil and tamper with tampering items (coconut oil is best for good flavor and taste). Add curry leaves fry all to golden brown and pour 2 cups of water.
Bring to boil and slowly add the rice mixer. Stir continuously and careful not to form lumps.
After few mts of stirring transfer the content in to cooker vessel and pressure cook for 2 whistles.
U can cook directly in a bronze pot/vengala panai by covering lid. (Little bit tough method need to stir on and off)
Let it be cool for some time and slowly tousle the uppuma.

My Mom used bronze pot to prepare this. The taste will be heaven. And we die for the last layer of uppuma (slightly burnt one stuck at the bottom of the pot). This is my husband’s favo too. Brinjal kosthu is the perfect combo of this Uppuma. Post this kosthu in my next post. Its Awaiting in my PC……

I m sending this to FIC - White host by Kitchen Flavours, Event started by Sunshinemom of Tongue Ticklers.. ....

MEDHU PAKODA

2008-12-03T11:09:00.000+05:30

This is our favorite snack. Here in Chennai we have a famous snacks stall named Venkatramana Boli Stall in Mambalam. Evening snacks, all sweet, savouries and especially Poli are so tasty there. We used to send some of the items to my younger sil in Canada, while someone goes there.....

This time instead of buying I made this and my husband prefers anything home made rather than stall bought. Every time if we buy any snacks outside he tells me Hema u can do this at our home itself. Y don't u try this ..... Its a good thing and sometime I got irritated when he says the same for appalam, papped etc.... That time I replied "Ninga mavu kindi thango nan appalam ittu edukaren" ( U prepare dough for the appalam, then I ll make it. Preparing appalam dough is little bit tough job) Shall we do it this Sunday dear....... Then wat next...He suddenly absconds from the place like in the Cinema scenes....Ha! Ha! Ha!

Now lets come to the recipe............

INGREDIENTS

Besan/Kadalai mavu - 2 cups
Rice flour/Arisi mavu- 3 tsp
Chilli powder 5 tsp
Salt to taste
Hing a pinch
Baking soda - a pinch
Oil to fry

Green chilli 1 chopped
Onion big 1 finely chopped
Curry leaves -few

PREPARATION

Add all the above things in a bowl and mix well. (salt hing etc should get thoroughly mixed)
Add onion, green chilli and curry leaves. combine well.
Then sprinkle some water now and then while making the dough. It should not as dry as onion pakoda batter or as thick as bajji batter.
The dough should be coarse and softy (got confused... the right state is u can able to make a soft balls out of dough.
Make medium sized balls out of the dough and fry in the oil.
By its name Medhu Pakoda, it is a soft variety of pakoda. This will not be as crisp as onion fritters
Hope u understand the recipe and enjoy doing it.....

BABY CORN MANCHURIAN

2008-11-30T19:01:00.000+05:30

Suddenly my Husband's friends family came to our house. They have come in evening and my husband intimated me half an hour before they reached. I was little bit tensed what to make for them as a snacks... Only these baby corns are resting in my fridge. Then I decided to prepare manjurian instead of using cauliflower I used baby corns. First time I tried this recipe, It came out very well and tasty. They enjoyed it too...... This manjurian with hot cuppa filter coffee...... Hm... really too goooood.

INGREDIENTS

Baby corns 10
All purpose flour/maida 1/2cup
Besan/kadalai mavu 2 tsp
Chilli powder 3 tsp
Onion 2
Tomato 2
Turmeric
Salt to taste
Oil to fry
Green chilli sauce 2 tsp
Soya sauce 2 tsp
Tomato ketchup 1 tsp
Ani seeds/ sombu 1 tsp

METHOD

Cut the baby corns in to small thin pieces. Mix both flours, chilli powder and salt with water to a thin batter. The batter should not too thick as well as too think. If it is thick like idly batter fritters will come like Bajji. It it is too thin it can’t be stick with corns. Be careful while making the batter. It should be in right consistency.
Dip each corn in to that batter and deep fry it. Keep it aside.
In a pan tamper aniseed and add onions tomatoes one by one. Saute it.
Add turmeric, all the sauces and little salt. Stir it till all turn to golden brown and raw odor goes off.
Now add the corn fritters. Mix it well as all the essence of the masala should get mixed with the fritters.
Garnish with coriander leaves, spring onions /finely chopped onions. Serve hot and enjoy the taste….

MY ART GALLERY

2008-11-29T16:29:00.000+05:30

These are my daughter Lakshana’s craft work, done 2 years back when she was 5. I put her in Art and Craft class in summer vacation. Otherwise I could not handle her all time free at home. There She was so fascinatingly made so many things. Some of them are here. She made two more wall hangings and gifted to my parents, her chittapa and another one kaput by her li’l demon brother.
Even though the finishing is not so perfect, I appreciate her interest and passion of Hand Works.

ITS LUNCH TIME DEARS.....

2008-11-27T15:14:00.000+05:30

http://http//cooking4allseasons.blogspot.com/2008/10/announcing-rice-mela-celebrating-rice.html
I was thinking to send some of my post to srivalli's Rice mela and sent only one. I had a doubt whether to send only new post or I can send even older. Jus i saw Vibaas blog, in that she made it easy to send her older post also to the Mela. As a friend hope she never mind of following her idea in this. Do YOu vidya.... Thanks a lot to her..... So I m sending these recipes to Rice Mela

A. MUSHROOM PULAO

B.PASTA PULAO

C. CILANTRO RICE

D. CHENNA PULAO

E.BISI BELA BATH

For recipes pls click the link.....

seniding to another Event

Sudeshna's Harvest -the festival of rice Event.

SPICY CUBES

2008-11-26T16:05:00.000+05:30

SENAI KILANGU ROAST

INGREDIENTS

Senai kilangu/suran/ elephant yam ½ kg
Chilli powder 2 to 3 tsp
Turmeric a pinch
Salt to taste
Garam masala ½ tsp
Oil to fry

METHOD

Peal the hard skin of yam and cut it to thin cubes. Wash thoroughly and drain the water fully.
Micro wave high for 3 to 4 mts or par boil it for few mts.
Take a dosa tawa and place as many as u can on it.
Sprinkle oil on and around the cubes. Fry till it turn golden brown and repeat the same for other side of the cube.
Mix turmeric, chili powder, salt and masala to a bowl. Add the roasted cubes. Toss them, all the spicy powder should mix with that roasted cubes.
In a pan pour little oil to tamper the mustard. add hing and the cubes. Mix well and cook in very low flame for few mts.
Keep stirring now and then.
Now u can have roasty tasty spicy cubes along with any rice.

We love to have this with curd rice. The spicy roast of yam accompanies curd rice very well.

PINE APPLE RASAM

2008-11-25T11:14:00.001+05:30

This one I ll make in pineapple season and everyone love this. Easy to make, different taste and very similar to MYSORE RASAM .

INGREDIENTS
Tamarind small lemon size
Pine Apple juice 4 tsp.
Red chili 3Green chilli 1
Red gram 1/4 cup and 2 tsp
fenugreek 6 to 8 seeds
Coriander seed 1/4 tsp
Black pepper 1 tsp
Cumin seeds 1 tsp
Rasam powder 2 tsp
Turmeric powder pinch
Hing pinch
salt to taste

METHOD
Boil 1/4 cup of Red grams keep it aside.
Add tamarind extract in a cup of water.
Cut green chilli (length wise) and add into that water.
Add salt, rasam powder, turmeric powder and hing in to that.
Boil the content for 3 mts.
Grind 2 tsp of Red gram, pepper, cumin, and red chilli to a paste.
Add the ground mixture in to rasam allow to boil till the raw smell goes.
Add boiled dal/dal water (paruppu thanni) and Pine apple juice. Let it be boil for some more mts.
Tamper with mustard seeds in ghee and garnish with curry and coriander leaves.

TOMATO DOSA (ITS TANGY & TASTY)

2008-11-20T20:03:00.000+05:30

This is my hubby's favorite dosa. I learnt it from my elder sil. She makes this whenever we visit their place in Coimbatore. At least twice or thrice in a month i used to make it for my husband.

INGREDIENTS
Boiled Rice/Idli Rice- 2 cups
Raw Rice/cooking rice-1/2 cup
Toor Dal/Red gram - 1 cup
Tomatoes - 6 or 1/2 kg
Green chillies - 3 to 5
Redchilli - 10
Ginger 1/2 inch
Asafoetida/Hing/Perungayam 1 pinch
Salt to taste
Curry leaves few

METHOD
Soak rice and dals for 3 to 5 hrs.
First Grind tomatoes, green and red chillies, make a puree of it. Keep aside.
Then grind soaked rice and dals together to a nice batter. At the last grinding stage add this puree and salt.
Grind for few mts, so that everything should mix well.
Add hing and curry leaves. Mix well.
Keep this batter for at least an hour and now the batter is ready to make delish red dosas....
It tastes well with onion chutney/coconut chutney/milagai podi....

ITS HOT MACHCHI........

2008-11-17T13:48:00.000+05:30

Priya, Shama Nagarajan,Yasmeen and vidhas passed me this Foodie Award with a tag. Come lets enjoy the hotness in this cool climate.

Its not so easy to say 7 things on each heading that too about me on my own Ah!!!... Jus I was in confusion what to say and what to leave..... Finally my finger danced on keyboard to give this write up...... hope u ll enjoy reading it and waiting from this moment to catch yr comments dears... C How greedy I am?!?....

7 Things I say more often

My Goodness

Hey loooosu…(almost to all my dears and nears. This is my loving
Words?!... towards them)

Ooops( on seeing the mess created by kids)

Cho Chweet (on getting kisses from my kids)

Make it fast (while feeding food to both li’l devils, troubling more to
have food all the time)

Kannama…..giving more stress to the word(when my daughter is
not obeying my words)

Ennanga…..(Read by giving some rhythm. Adding li’l n hiding more stress when my husband not listening to my word?!.... Ha! Ha!..)

7 things I did before

Singing

Going for a job

Taking tuitions at home after work hrs.

Writing lots of small verse in Tamil and stories?!...

Making excellent collections of melody songs in Tamil and Hindi

Discussing and chatting a loads with my friends

Fighting with my younger sister (too funny..)

Reading Novels and books

7 Things I am doing now

Started taking tuitions

Doing poojas regularly

Blogging & Waiting from the moment I publish the post for the lovely comments from my dear friends.

Cleaning the house n kid’s things.

Chatting over the phone

Reading Novels and books

Filing N maintaining documents for my hubby

7 Things I want to do

Put Effort to attain my fitness.

Want to control my tongue (loose talks.)

Learn technical side of computer (so that I can improve my blog right. He… He… He…)

Want to give a delicious feast for my parents.(I feel guilty, so far I m only enjoying from them)
Go somewhere with my darling…

Own our dream house

To direct my kids in a right way n to follow our Indian culture.

7 things that attract about the opposite sex ( who else – all about my Dear Husband)

Meticulous and mannish

Compassionate and leading quality

Very Sharp and having thirst of learning new things.Having strong self-possession

Stubborn on achieving his goal

Strong determination, even at the critical situations.

Great affection towards his bloods.

7 Favourite Food

Chocolates and Ice creams

My mom’s vathak kulambu, paruppu thuvayal.

BasunthiGobi Manjurian

Cashew pulao with paneer butter masalaCashew Kathli

Oma podi and onion pakoda

I would like pass this award with the tag to my dears....

Priya, syeda, Curry Leaf, jeyashrisuresh, Ramya Bala, raaji, Madhuram, UjjU,rekhas kitchen,n33ma,DEESHA,Vij, Shama Nagarajan, Srivalli, Indranee, Sireesha, LG, srikars kitchen, Priti

ITS A REFRESHING TIME

2008-11-16T16:14:00.000+05:30

Hureh... Here goes an Award Mela for me. I really feel so excited on seeing the messages from my friends those who have passed these award to me. I am happy to note, the moment they keyed my name i might have crossed their memories.... This gave me much pleasure indeed other than anything else.

n33ma and Priya given the hot cuppa for me in this perfect chill weather...

Again Priya and Shama Nagarajan passed my favorite cup cake for the snack time Hm hm....really this so yum yum....

So tired after the whole day Hard work yar, here my friend n33ma refreshing me with her lemony lemon award....

Ha! now I feel fresh and cool, regained my energy to join my hands with my friends Yasmeen, Gita's Kitchen , Priya and n33ma

Especially vidhas honored me this award for my stories keyed in each of my post. .

My dear friends Gita's Kitchen, Priya and n33ma thinks that I am a....

All your Awards are my treasure and I m honored my dear friends. Thank u so much.

My joy makes me no bounce.

I would like to share this bliss with Kitchen Flavours,

,Uma

Viki Xavier.

Yoli,

Sagari,

Congrats all of u. I Know everyone got these awards but it gives me pleasure when I share these with u.

IYENGAR'S PULIODHARAI

2008-11-13T16:26:00.000+05:30

This is our traditional, famous and tasty dish. Usually I prepared this during festive times like AvaniAvitam (Poonal funtion), Chitra pournami (Full moon day comes on April month) or Tamil New Year's day along with other variety rice.

My mom prepare this very tasty and we fond of her recipe. This is my mom signature one. She used to prepare the gravy a lot especially for me and give me in a big bottle. Still I can recollect the story and i wondered how mad i was that time for this. let me share the story first....

That time my little one was in my stomach (9 th month running). when i went for Doctor's checkup she has given me only 3 days time as i had some complication so i has to undergone Cesarean operation to give birth to my baby. Now what do u think sure i got tensed and sacred about the delivery right.... Let me come to the climax

I was asking my mom for a month to prepare puliodharai and avial combo. with some or other reason she could not prepare that. I rushed up to home and imdtly told my mom at any cost I need puliodharai and avial tomorrow. Before getting admitted in hospital i have to eat that. In that three days i had at the maximum of my favourite dishes from my mom's hand. I know u must me thinking that I am a sappatu Rami (Craze abt foods) No I am a very normal eater. Even now I wonder how and why and what made me to behave like that on that day.....

The grt thing is my little one is now 3 yrs and he is also fond of this dish. Ha! Ha! Ha!
Here u go for the recipe don't want to bore u more.....

INGREDIENTS;
Dried Red chillies -(5 (broken)
Tamarind extract: 5 cups
Ground nuts: 3 tsp
Channa dal: 1 tsp
Mustard seeds: 1 tsp
Curry leaves: about 10
Cooking oil: 2 tsp
Sesame (Gingili oil): 1 tbsp
Yellu (til/sesame seeds): 1 tsp
Salt to taste

To Grind:
Dried Red chillies : 2
Channa dal: 2 tsp
Urid dal: 1 tsp
Pepper corn: 1 tsp
Sesame seeds - 1 tsp
Mustard seeds - 1 tsp
Coriander seeds 1 tsp

METHOD
Pulikachal (the gravy)Step 1

Roast channa dal, urud dal, and pepper corns in 1 tsp cooking oil till both the dals turn golden brown.
Add 2 red chilies to this and fry it for about 15 seconds.
Grind all the roasted ingredients.

Step 2

Heat 1 tsp of cooking oil in a pan and add mustard seeds.Once the mustard seeds splutters, add ground nuts and 3 dried red chillies (broken into quarters or halves).
After roasting the ground nuts for few seconds, add the curry leaves, a pinch of hing tamarind water and salt.
Boil for about 15-20 minutes and then add the ground ingredients Continue boiling till the mixture thickens.
This will take about 5-10 minutes.Take the pan off the flame and add a little roasted yellu/sesame and mix well.
Let the pulikachal cool and then store it in air tight containers.
You can use this pulikaachal for long especially if you store it in the fridge. Pulikachal can be used like a pickle to go with roti, curd/yogurt-rice etc.

PULIODHARAI RICE -Step 3

Add required quantity of pulikachal and 2 tsp of sesame oil to cooked rice and mix well. Mix carefully without mashing the rice. Your PULIODHARI IS READY…. AVIAL is the best combination of this rice.

Sending this to
Sudeshna's Harvest -the festival of rice Event.

ITS AN AWARD FLOW AND I M HONORED

2008-11-12T13:05:00.000+05:30

This day begins with great joy ‘coz…..Some of my blogger friends showered me with following awards and its giving energy and boosting up me to think more and to develop more.....

Kitchen Flavours showered me with this beautiful friendship award. I m honored and happy dear.

Sireesha has passed me this HARD WORKING FOOD BLOG AWARD, thanks dear.

And again Sireesha and Kitchen Flavours passed me All these Awards ............

G.Pavani and Viki Xavier also jointly showered me with this Inspiration Award.....

Thanks a lot my dear friends...considering me for these awards...I feel so happy and honored.

I would like share my joy by passing these to Gita's Kitchen, syeda, n33ma , Yoli, Shama Nagarajan, Bhawana, Sangeeth, Priya, Jaishree, srikars kitchen, Purva Desai , Ramya Bala, raaji and Madhuram.

KAJU & ALMOND KATHLI

2008-11-09T19:25:00.000+05:30

Its my favourite sweet and i go mad on seeing this. When ever i have a chance to get this I never mind about any decency, courtesy or my diet or calorie values. I sure will pick min 3 at a time. I hope u remembered the good story of my Badam Halwa during the Diwali time preparation. I made this time in a slightly different way to avoid the disaster again.

INGREDIENTS
Almonds-1 cup
Cashew nuts – 1 cup
Sugar- 2 cups
Saffron-a few
Milk-1 cup
Ghee-1/2 cup
Cardamom-a pinch

METHOD
Soak almonds and cashews in milk for 1 hr and peel the skin of almonds.Grind both with milk and saffron to a fine thick paste.
In a pan dissolve sugar and make one string stage and add the ground mixture. Keep on stirring continuously. Add little ghee now and then. continue stirring till the mixture becomes thick.
When it starts to leave the sides of the pan and become dough like consistency add remaining ghee and stir well.
Grease a plate with ghee, pour the mixture into it.
Let it Cool for some more minutes and cut into pieces.

Now the delicious mouthwatering, especially my favorite katli is ready….

AVIAL

2008-11-07T23:29:00.000+05:30

This is a surprisingly quick and easy dish to make. Its sure to tickle your taste buds and also healthy as it contains rich combo of vegetables. Its our family's favourite and accompanies well with ADAI (DAL DOSA), all variety rices like pulliodharai, coconut rice etc... Assemble all the ingredients before u start cooking. U can make this with any 3 to 5 combo of vegetables in the same method. My elder sil make sometimes only with Ash gourd naming it as Poosanikai avial. That also sounds good.

INGREDIENTS
Ash gourd : 10 cubes
Suran / Senaikizhangu : 5 to 6
colocasia/Arvi/Seppangilangu 5 to 6
Carrot 2
Beans 10 to 15
Raw banana 1
Drumstick 2
Potato 2
Chow chow/ CHAYOTE SQUASH 1
Ladies finger 2 or 3
Beaten thick curd/yogurt 2 cups

To Grind
Grated fresh coconut 1 ½ cups
Green chilli 10
Cumin seeds 2 tsp

For Tampering
Coconut oil 4 tsp
Mustard seeds 1 tsp
Curry leaves 10
Hing a pinch.

METHOD
Wash all vegetables and cut into equal cubes except ladies finger.
In a little oil fry the ladies finger till it done and add before mixing the ground paste and yogurt to the deal.
So that it will not be sticky.
Cook with half salt till it gets soften.
Grind coconut, chilli and cumin seeds coarsely.
Add in to cooked vegetables along with little more salt and turmeric.
When raw smells goes, add the beaten curd/yogurt to the veg mixture.
Stir gently. Vegetables should not get mashed.
Tamper the tampering items and pour to avial.
Tampering in Coconut oil will give nice aroma and extra taste to the avial..

Tips
If u want to use the avial for next day or after lunch to dinner. Divide it in two parts before adding the beaten curd/yogurt. At the time of serving u can add the curd and reheat for few mts. Careful it should not get curdled. Now u can feel as if it is freshly prepared one. Adding 10 white chenna with the vegetables will also make this more yummy....

HERE I GOT ONE MORE SEVENTH ONE

2008-11-07T12:50:00.000+05:30

I would like to share my heartiest and happiest moments with all of u for this Award got from Shama Nagarajan of EASY2COOK RECIPES. Thanks shama for adding some more sugar to my cup. I m flying hoo hoo hooo.......

I am passing this Inspiration Award to anudivya, Kitchen Flavours, DEESHA, Priya , Sagari, Vij, Curry Leaf,Yasmeen, Mahimaa's kitchen,Vidhya ,Delectable Vegetarian Recipes and vidhas.

Congrats all of u and enjoy the Award. Its my pleasure to pass this to u even though many of u got already. Thanks for picking up and honoured my friendship.

MY SIXTH TWIN AWARDS?!....

2008-11-06T14:39:00.000+05:30

Wow Again getting an Award within short period. God I cant believe it.

After this peanut vaaram, I can spell this as Award Maadham (Award Month).Mahima honoured my blog first with her Beautiful Butterfly Award and still i am getting from my dear blogger friends one by one. The wonderful thing is all my Awards are Twins.....Yep!!! Each Award I got two times. I hope u don mind for the word i mentioned it as Twin Awards here.

This time this Award passed on by Vij of "A FoOdiE N hEr CoOkInG hAt". Thanks a lot dear on thinking of me for this cute and sweet Award.

Thank u all my fellow bloggers for yr visit, comments and encouraging words on my every post.

MY FIFTH AWARD

2008-11-05T21:49:00.000+05:30

To my sweet surprise VidyaBalaje of Delectable Vegetarian Recipes, honoured my blog with Good Job Award. Thanks Vidya for thinking of me. Since all my blogger friends got already this award and vidya also passed one more time to all of them, i m thinking to honour all my blogger friends and viewers in some other way.

Cant u wait for some more time my dears.

MY FOURTH AWARD

2008-11-04T21:24:00.000+05:30

Sukanya of Sukanya's musings passed me this award and i have got this second time. Already Mahimaa's kitchen (Mahima) passed me this Award. Any how i m very happy to get this again from Sukanya. Thank u Sukanya for yr sweet thought on me to pass this Award.

I would like to pass this award to G.Pavani, Indranee, Usha, Priti, Happy cook, Gita's Kitchen, Cham and Uma.

Rules of this Award are

Put the logo on your blog.

Add a link to the person who awarded you.

Nominate 10 other blogs.

PEANUT POTATO CRUNCHY

2008-11-04T21:19:00.000+05:30

Oh ho...the second recipe using pea nuts in this week. Can we call it as pea nut weakAs an old advertisement says in Sun TV Pea nut vaaaaaaaram..... Hm?!... This was also a long pending in my draft.

This is our favorite! who refuse to eat crunchy potatoes. come lets enjoy the twisty treat.

INGREDIENTS

Potatoes ½ kg
Butter 2 tsp
salt and turmeric
Fried Peanut powder(coarsely powdered) 4 to 5 tsp
Chilli powder 2 tsp
Garam masala pinch Garlic 2 to 3 pods minced

METHOD

Boil and peel the potatoes cut into bite-size cubes.
Add melted butter to the pot and generously sprinkle with salt and turmeric. (Place the lid on the pot and shake vigorously).
The butter and salt should combine with the potato to create a light "mash" around each potato.
Heat heavy bottomed pan and tamper with usual tapering items.
Add minced garlic, saute and add potatoes. Mix well and slowly add chili powder, peanut powder garam masala one by one.
All the powder should get coated on potatoes and should get evenly mixed.
Roast the potatoes in low flame by stirring occasionally until it become brown and crunchy,
Enjoy the roast with morkulambu, VATHAK KULAMBU, PLAIN RASAM or sambar rice.

PEA NUT CUP RICE

2008-11-01T21:40:00.000+05:30

My husband asked me to do this long time back. Now only i got recipe from my mother and prepared for him. He loves all podi sadham ( ie. curry podi rice, coriander podi rice, coconut podi rice, paruppu podi rice, ellodhari etc.. etc..) Both of us liked this but not the kids.

u can store the pea nut powder in air tight container and use as and ven required. Here u go the recipe.......

INGREDIENTS

Rice 2 cup
Black til (black ellu/sesame seeds) 1 tsp
Fried pea nuts 1 ¼ cup
Red chilli 8
Dried coconut grated ¼ cup
Turmeric ½ tsp
Salt to taste
Oil 2 tsp

For tampering

Mustard ½ tsp
Urid dal ½ tsp
Bengal gram 1 tsp
Curry leaves 10

METHOD

Boil rice in adequate water so that it is not sticky allow to cool.
Grind the fried pea nuts coarsely.
Fry the redchilli and dried coconut to golden brown.
Fry the til (sesame seeds) in a dry pan and grind along with redchilli and coconut to finely powder.
Tamper all the ingredients given under tampering column to golden brown and add all the powdered ingredients to that including salt and turmeric.
Add rice and mix well and serve with pappad /vadam/ chips

This entry goes to Rice Mela hosted by Srivalli.

MY THIRD AWARD WITH A LUCKY MAGICAL LAMP

2008-10-29T15:12:00.000+05:30

This is my Third Award passed by Yasmeen of Healthnut and the lucky magical lamp passed by Indranee of Mistress Spice.

I would like to thank them both for passing these to me on this festive occasion of Diwali. ( I got these on Diwali day but now only updating it). With all your wishes i should grow more in the blogger world. Thanks a lot.

CHOLE MASALA

2008-10-29T14:04:00.000+05:30

Usually i prepare chenna masala for puri or chappati or for bread chenna in another
method what my mom taught me. It sounds South Indian taste. My husband doesn't like that one and i learnt this method from web site, a couple of months back (i think its from fat free kitchen or something sorry i could not remember pakka)

It came out well and it was in my draft and long pending. Today i decided to post it along with the Good Job award passed by Yasmeen of Healthnut and the magic Ginnie from Indranee of Mistress Spices.

INGREDIENTS

· Kabuli Chana (Chick Peas), 2 cups
· Onion,1, chopped
· Potato, 1 medium size, steamed and finely chopped
· Tomato, 2 chopped
· Garlic, 5 cloves, finely chopped
· Ginger, 1 inch, finely chopped
· Green chilli,3 chopped
· Coriander, washed , finely chopped 1 cup
· Lime/lemon Juice, 1 tsp
· Canola Oil, 2 Tbsp

SPICES

· Red Chilli Powder,1 tsp
· Coriander Powder, 1 tsp
· Turmeric, 1/2 tsp
· Garam masala, 1 tsp
· Black Pepper, 1/2 tsp
· Mango Powder (Amchur), 1 tsp
· Cinnamon, 1/2 tsp powdered
· Cloves, 2, powdered

PREPARATION

1. Wash chick peas . Soak chick peas in water overnight or min 8 hrs.
2. Pressure Cook chick peas the water till they become soft.
3. Heat a deep skillet and pour oil. When the oil becomes hot, add onion, garlic, ginger and green chilli. Fry for 5-7 minutes. Add all the spices and stir for 3-4 minutes.
4. Transfer the cooked chick peas with water into the skillet.
5. Add potato tomato and lime juice. Cook till 75% of the water evaporates and a thick gravy is formed.
6. Garnish with chopped coriander.
7. Still u don’t get thick gravy, take out some chick peas and ground them and add to the gravy. Allow it to boil for few more mts and garnish.
Serve hot with chappati, roti, puri or take it as a hot bowl snacks.

DIWALI GREETINGS AND A QUENCHING THOUGHT

2008-10-26T20:21:00.000+05:30

My Diwali greetings to u all.
In this festive occasion I would like to share something to u which I have received from my cousin brother from Vizag thro e mail. It really touched my heart and made me to think a lot about it.
So I thought of sharing this with all my good and kind hearted blog friends.

It was a sports stadium.

8 Children were standing on the track to participate in the running event.

* Ready! * Steady! * Bang!!!

With the sound of a toy pistol, all the eight participating girls started running.

Hardly had they covered 10 to 15 steps, when one of the youngest girls slipped and fell down,Due to bruises and pain she was crying.

When the other 7 girls heard her, they stopped running, stood for a while and looked back; they all ran back to the fallen girl.

One amongst them bent, picked and kissed the girl gently and enquired,'Now your pain must have reduced, is it ok?'

All the 7 girls lifted this girl, pacified her; 2 of them held the girl firmly, and then all 7 joined hands and walked together and reached the winning post.

Officials were shocked, even as clapping of thousands of spectators filled the stadium.

Many eyes were filled with tears and perhaps it had even reached GOD!

YES, this happened in Hyderabad [ INDIA ], recently!

The sport was conducted by National Institute of Mental Health.

All these special girls had come to participate in this event and they are Spastic children.

Yes, they were mentally retarded and Challenged.

What did they teach this world?

Teamwork?Humanity?Equality among all?????

Successful people help others who are slow in learning so that they are not left far behind.

We can't do this ever, because we have brain!!!!!!!!!

OMA PODI

2008-10-26T08:48:00.000+05:30

After so many sweet posting along with Award and festive occasions. our tongue need a change to taste some hot and salty savouries.
My mom came to my house at the right time to feed our need. (That's mother right). Now i started doing my little one's job nagging my mom to do something for us.

She obviously approved my application and started doing my favourite dish oma podi and my husbands favourite of ribbon Pakodas. (will post it later). She is an expert of preparing all types of savouries rahter than sweets. She used to prepare a lot and do varieties at the time of every festive occasion that too especially on Diwali days.

Thank u mom......

let me share the recipe here......

INGREDIENTS

Omam/thymol seeds /ajwain - 15 gms
Gram flour - 3 cups
Rice flour -1 cup
Butter 2 tsp
Table salt - to taste
Oil - for frying

PREPARATION

grind thymol seeds/omam/ajwain with water and keep aside for some time.
Then strain it thro a strainer and now the omam water is ready.
Similarly sieve the rice and gram flours too. Mix the omam water rice flour, gram flour, salt and butter and mix well.
Add water to get a thick paste-like consistency little more pliable than chappathi dough.
Heat oil in a deep frying pan. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough.
If the dough springs to the top with bubbles all around it, then the oil is just ready.
Fill the dough in to the omapodi mould and fry golden brown.
Keep flipping the sides till the omapodi is done.
Store in an air tight container.

This recipe goes to EFM Savories series hosted by SriLekha

CHOCOLATE AWARD

2008-10-25T21:58:00.000+05:30

Hey .... Its such a big surprise for me to have this Sweet Chocolate Award

from Yasmeen of Health Nut. She has passed me this on a right time of sweet festive Diwali.
Thanks a lot for thinking about me Yasmeen.

BALL BALL BADAM'S

2008-10-24T17:59:00.000+05:30

He! He! He!!!....Got confused on seeing the pic and name. Nothing yar its our usual Badam halwa. I have not added any color to it. Its a one natural colored with artificial stones around it. I thought we have not add any color to the sweet why don't we decorate it. The Story of this Jigina work coming below. Then only u can understand the reason of d decoration.

Let me come to the story of the shape and to the name given. While preparing this my little one is nagging me and troubling so much. Not letting me to do it peacefully. something or the other he keep on asking me and adamantly sit on my hip. One hand my kid and my other hand stirring the halwa. jus Imagine the scene how could i manage the both. What I m coming to say is somewhere or other I miss the right stage of making perfect halwa.

I let it cool for seconds, mts and hours to cut them to a particular shape. Hm...hm no way its sticking on to the spoon and couldn't draw a single line on the halwa. I got vexed at one point and decided y always halwas should be in diamond or square shape, is there any unwritten rule for this, we should brake the rule by making balls out of it. Hurreh.... i could easily make balls out of my favourite halwa. Had a big fun time with my halwa story... (I said this to my kids and hubby seriously at bed time they started laughing, the bed time story became comedy tale....)

But here is the correct recipe to make perfect halwa. So don't scared to read and try this. Here u go....

INGREDIENTS

Badam/Almonds 2 cups
Sugar 1 1/2 cups
Ghee 1 sp (without ghee i cant make any sweet )

PREPARATION

Soak badam/Almonds in water for 1 hr. Peal the skin and grind to nice paste.
In a pan add a tsp of ghee and add the paste along with sugar.
Stir continuously till the raw smell of badam goes and the deal become non sticky to the pan.
Transfer the halwa to the plate and cut into desired shapes.
or u can make balls as i did.

Try and let me Know the result. At least i can get satisfied if someone make it perfect.

MY GARDEN FLOWERS

2008-10-23T16:04:00.000+05:30

This is my daughter Lakshana's painting. As i said earlier she is very much creative and
interested in hand works, art and craft works. This she has done 3 years before when she was
4.

This painting was placed in an Art Exhibition conducted by Sri Annai Kamakshi Kalai Koodam at LALITH KALA ACADEMY, CHENNAI. In which many of the Celeberities attented the function . Some of them are Mr.S. Natarajan I.A.S., Mr. Madhan -famous Cartoonist, Mrs. Vani Jeyaram -famous Play Back Singer, Mrs. Anuradha Ramanan - Writer.

We all have enjoyed the function and had a chance of meeting them all in one place. Hope u too love this
picture and your word of appreciation, criticism or suggestion are most welcome.

GHEE PODI DOSA

2008-10-22T12:31:00.000+05:30

This Dosa is one of the famous item in a Dhaba in T.Nagar, Chennai. We don’t miss this whenever we go to T.nagar for shopping. That too they will serve hot and their sambar is too tasty. We all like this dosa very much.

INGREDIENTS

Boiled Rice(Pullungal arisi/Idli rice) 3 cups
Raw rice 1 cup
Urid Dal 1 cup
Mixed Dal powder 2 tsp(recipe given in Podi varieties)
Ghee

METHOD

Soak both rice and dal together for min 4 hrs.
Grind it to idli/dosa batter. Add salt.
Let it be fermented atleast for six hrs.
Make Dosa in Dosa griddle, spreal ghee on the dosa and sprinkle the dal powder on the top of dosa. Cover it with lid. Let it be roast and cook for few mts.
Fold dosa in to two and serve hot with chutney/sambar/dosa podi.

HOT N SOUR TOMATO SOUP

2008-10-21T15:19:00.000+05:30

Since its started winter and raining here, we need something hot to taste along with rusk
or bread toast. So I thought of preparing soup for us. Usually I wont take much risk and work hard in making soups in my kitchen. I had a fear if I try, it wont come as creamy and tasty as in hotels or in ready to cook ones.

Once I have tried using cooked dal along with few vegetables, and added salt and pepper at the last, for my son when he was an year old. Alas nobody liked that one and all my work went in vain. Then i decided no more soup preparations at home. Then we enjoyed them at hotels or from ready cook one.

This method is my incidental finding when i was surfing for something else a month back. I tried and it came out really well and we all enjoyed the hot and sour in the cool evening.

INGREDIENTS

Butter-5 tsp
chopped onion- 1/2 cup
All purpose flour or corn flour - 4 tsp
Milk - 4 cups
Bay leaf- 1/2
Sugar- 1 1/2 tsp
Salt - 1 1/2 tsp
Baking soda 1/2 tsp
Tomatoes, chopped (fresh or canned) - 3 cups

PREPARATION

Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned.
Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes.
Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened.
Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer.
Remove from the heat and put through a strainer.
Add pepper powder before serving.
Taste and correct seasonings.
Serve hot.

U tooo enjoy the soup !!!!!!!!.........

MY FIRST AWARD AND 7 FACTS ABOUT ME

2008-10-18T13:14:00.000+05:30

Thanks a lot to Mahima for passing me the Award and Kitchen flavours for tagged me.

The rules are:

a) List the rules on the blog

b) Share 7 facts about you

c) Tag 7 other people at the end of the blog

The seven facts about me are as follows (The speciality here is the list was prepared by my Husband!!!......)

1. Very Active and response quickly to any question instantaneously with timing sense.

2. Cannot hide anything on mind and spontaneous ask others without seeing the consequences.

3. Have the great hobby of reading while eating & updating with morals to our children on

occasions.

4. No Jealous but have fire to shine in society..

5. Appropriate judging of person with individual body language.

6. No big dreams and not much affinity towards attractive transformation things.

7. Humorous and cool person. .

I like to tag and Pass the Butterfuly Award to the following bloggers:

The rules of the award are:

Put the logo on your blog.
Add a link to the person who awarded you.
Nominate 10 other blogs.

Vidhya of Appetizing Recipes, VidyaBalaje of Delectable Vegetarian Recipes, Raaji of raaji's kitchen. Vegetable Platter of Dheesha. Vasupradha of MY ART GALLERY, Plantain leaf(AndraRecipes) of Rekha's Kitchen. Usha of Veginspiration.

RICE PAYASAM/ PAL PAYASAM

2008-10-18T11:58:00.000+05:30

INGREDIENTS

Raw Rice - 2 tsp
Grated Frseh coconut- 3 tsp
Milk - 4 cups
Sugar - 1 ½ cups
Cardamom, cashew raisins for garnishing.

METHOD

Grind rice with coconut in to a coarse powder along with cardamom.
Add the ground powder in boiled milk till it becomes soft and cooked.
If the deal become too thicken add more boiled milk to make the deal dilute.
U can add condensed milk. It will give more taste to the payasam.
Garnish with fried cashews and raisins.

This is simple and tasty payasam we can make it in mts.

Since i have got Butterfly Award from Mahima of Indian Vegetarian Kitchen.

And Kitchen Flavours (Yummy Food) taged me to write 7 facts about me i jus thought to celebrate the both with this sweet payasam.

MUSHROOM PULAO

2008-10-16T14:06:00.000+05:30

I decided to give some gap, at least 3 days for new posting. But my friend Jeyashri asked me to post any mushroom dishes as she is planning to arrange a get-to-gather at her place. So I m posting this stuff especially for her sake.

My daughter and my son both luv mushrooms a lot. The plate will be emptied in mts.

The basic recipe I learnt it from my sis-in-law vidhyaselvam. One fine day she brought me this and we luved it very much.

Then I started preparing and now I made some variations in this pulao. It also came out very well and hope u all too will luv this.

INGREDIENTS:

Mushrooms - 1 pack
tomatoes - 2
Green chilli 2
Turmeric powder pinch
Chilli powder ½ tsp
Onion - 1 medium
Basmati Rice - 2 cups
Ginger garlic paste
pulao masala, 2 tsp
Coriander powder
Mint Leaves,(optional)
Coriander leaves
Curd 1-2 tsp
Salt to taste
Oil

SPICES USED;

Red chilli - 1
Cloves - 4
Cinnamon small piece
Cardamom - 2

METHOD;

Wash the mushrooms in a Luke warm water and keep aside.
Add 2 tsp of oil to the preheated pan and add all the spices one by one.When jeera starts spluttering, add mint leaves, coriander leaves and fry them for 2 min.
Add chopped onions, tomato, ginger-garlic paste and green chilli. Saute for few mts.
Add pulao masala, coriander powder, salt(acc to yr spice levels) and a pinch of turmeric.
When onions turn golden brown, add mushrooms, and close with lid.Let the mushrooms cook in its own water (if necessary add little quantity of water). When mushrooms gets half cooked, add curd and stir it well. Then add 4 cups of water. When water starts boiling add 2 cups of rice and pressure cook it.Serve with any spiced curry or any raitha...

PALADA PAYASAM

2008-10-15T17:38:00.000+05:30

This is one of the famous sweet dish of Kerala. I dono the recipe I have given is exactly match to the original one.

My husband’s Keralite friend was inviting us for lunch on last year Onam. We had a nice time and delicious dishes of Kerala there. This was also one the item they served us. I learnt this from them only.

Then I totally had forgotten to try this. Oh! a year over, this year also they have invited but we could not go there as my husband was held up in some other work that day and we missed the delish dishes. Then I thought to prepare at least this payasam on this Onam day.

I could not remember the exact recipe; I think she used coconut milk instead. I imprecisely made some changes and this also turned so good and we liked it.. Now waiting for yr comments on this moderated recipe. Hope I get sooooooooon……

INGREDIENTS

Rice flakes 1/2 cup
Milk –5 cups
Sugar 2 cups
Sweetened Condensed milk - 3 tsp
Cashew,raisins for garnishing .

METHOD

Cook the rice flakes in 2 cups of milk until it get soft.
Add remaining milk and bring to boil .Keep boiling in low flame til the milk reduces to 2/3 rd.
Add condensed milk and sugar (reduce or add the quantity according to yr taste). Let it boil for 10 mts.
Now u can have the thicken consistency of payasam.
Fry cashews and raisins in little ghee and garnish the payasam.

RED SUBJI

2008-10-12T21:52:00.000+05:30

Hey again black eyed peas within short span of time. Started thinking am i cultivating in my garden!!!!.... No baba .... The same day I prepared both dishes. Since my sundal try was first time and I dind'nt want to take much risk as it was my trial and error, I have taken half part to sundal and remaining to this gravy for our dinner.

Its also turned very good and accompanies chappati well.

U can use any cereal for this gravy like peas, sprouts, chenna etc etc. Method is same only. Here u go and enjoy...........

INGREDIENTS
Black eyed peas/Karamani - 2 cups
Onion 2
Tomato 2
Green chilli 1
Sambar powder 1 tsp
Turmeric powder
Garam masala ½ tsp
Chilli powder 1 tsp
Rice flour 1 tsp
Salt to taste
Oil and mustard for seasoning.
Curry and coriander leaves for garnishing.

PREPARATION
· Soak black eyed peas/karamani for 8 hrs. cook and keep aside.
· Finely cut onion, tomato, green chilli.
· In a pan season mustard and add green chilli, onion and tomato one by one.
· Saute till it done. Add turmeric, chilli powder, salt and garam masala.
· Stir for few seconds. Add black eyed peas/ karamani with the water.
· Cook for few seconds add sambar powder.
· To thicken the deal, mix rice flour with water and add into that.
· Let it boil for 5 to 8 mts till the raw smell goes and aroma of masala spreads.
· Garnish with curry and coriander leaves.

LOVELY PURIES

2008-10-11T21:45:00.000+05:30

Hi all.... No Recipe, No Ingredients and No Method.....
Jus my daughter want to click something and she selected these puries given for her snacks.
She only has arranged in her lunch box lid and taken the photo. Given the name too.....
Oh I m scared! blogging competition starts from my house itself Ha! Ha! Ha!......

EGG - BREAD TOAST

2008-10-10T12:48:00.000+05:30

INGREDIENTS

Sandwich bread slices-2
Egg 1
Salt to taste
Turmeric a pinch
Cumin and pepper powder less than ¼ tsp
Finely chopped onion 2 tsp
Garam masala a pinch (optional)
Oil or ghee to toast

METHOD

Beat the egg in egg beater along with all ingredients but for the onion and bread slices.

Keep this in a plate or flat container so that we can soak the bread easily.

Cut the brown edges of the bread and make it as triangular shape or make the shape as desired.
Heat the dosa griddle or tawa greased with little ghee.

Soak each slice, one by one both sides and place it on the heated griddle/tawa.

Spread some ghee or oil around and sprinkle chopped onion press gently so that it will stick on to the bread.

Turn next side slowly when it becomes golden brown and toast this side too using little ghee or oil.

U can have this with chilli or tomato sauce.

This I learnt from my friend vidhya, a long back. I slightly made some changes in the original recipe. My daughter love this very much.

Adlak's Kitchen

BRINJAL CURRY/PODI THOOVAL

PEA NUTS IN MASALA GRAVY

AFTER A BREAK!.......

QUICK FIX DISHES FOR THE EVENT

CURRY LEAVES ADAI AND AN AWARD

BOUNCY PANIYARAMS

TOMATO GRAVY/THAKKALI THOKKU

MY NEW TEMPLATE AND A THANK YOU NOTE

TOMATO/THAKKALI KOOTU

THOSE MADE MY DAY BRIGHT AND PROUD

BRINJAL KOTHSU

RED GARLIC CHUTNEY/THUVAYAL

SHOWER OF AWARDS

GOBI AND CHICK PEA GRAVY

TWO DIFFERENT SAMOSAS ON A DIFFERENT NOTE

MY SWEET MOM AND CUTE AWARDS

SALAD AEH?!.. A BOWL OF SWEET 'N SOUR

GHEE FLAVORED MUSHROOM NOODLES

GRAM DHAL CHUTNEY

PICK MY CLICK WITH SPECIAL AWARDS

GOBI PARATHA

REPUBLIC DAY CELEBERATIONS AND SPORTS EVENT OF ASHOK NAGAR

AN AWARD AND ENTRIES FOR THE EVENT

NOURISHING TOAST WITH HEALTHY TOPPINGS

VEG - MASALA PANEER - DHUM BIRIYANI

A COMFORTING BREAK FAST (GHEE PONGAL)

BREAD PANNEER (A MICRO WAVE TRY)

LOVELY DESERTS WITH A LITTLE SHORT BREAK

PEA NUT SPECIALS

CHENNA MASALA-SOUTH INDIAN STYLE AND AN AWARD

BAJJI'S PLATTER -A TREAT FOR YOU

SHANKARANTHI THALI (TRADITIONAL LUNCH ON PONGAL DAY)

GHEE ROAST - A CUTE CONE OF DOSA

LEMONY LEMON - A TANGY TASTY MASALA BATH

JULLKA

CARROT HALWA

VEGETABLE BONDA

SPONGY DOSA WITH YUM YUM COCONUT

SWEETY SPICY CORN TOAST

CORN PULAO ON BROWN TWIST

SEMIYA PAL PAYASAM

RECIPE PARADE

SEMIYA UPPUMA

VERSATILE RAITHA

EAT HEALTHY N THINK BETTER

MOR KOOZH (OFCOURSE ITS MORE COOL)

MINT MAGIC( PUDHINA PULAO)

ALOO KOFTA CURRY

IT'S TIME TO .. "THINK AND THANK" (100th POST)

PEA'S UTHAPPAM

RICE UPPUMA

MEDHU PAKODA

BABY CORN MANCHURIAN

MY ART GALLERY

ITS LUNCH TIME DEARS.....

SPICY CUBES

PINE APPLE RASAM

TOMATO DOSA (ITS TANGY & TASTY)

ITS HOT MACHCHI........

ITS A REFRESHING TIME

IYENGAR'S PULIODHARAI

ITS AN AWARD FLOW AND I M HONORED

KAJU & ALMOND KATHLI

AVIAL

HERE I GOT ONE MORE *SEVENTH ONE*

MY SIXTH TWIN AWARDS?!....

MY FIFTH AWARD

MY FOURTH AWARD

PEANUT POTATO CRUNCHY

PEA NUT CUP RICE

MY THIRD AWARD WITH A LUCKY MAGICAL LAMP

CHOLE MASALA

DIWALI GREETINGS AND A QUENCHING THOUGHT

OMA PODI

CHOCOLATE AWARD

BALL BALL BADAM'S

MY GARDEN FLOWERS

GHEE PODI DOSA

HOT N SOUR TOMATO SOUP

HERE I GOT ONE MORE SEVENTH ONE