Sena's rasoi

Sago Payasam for Maitri

2011-05-19T18:20:00.000-07:00

Priya and Reshmi started an wonderful event named MAITRI for all the bloggers in USA and Canada.I was very much excited to be a part of it.I was paired with Priya.She sent me a parcel with a special ingredient,cute measuring spoon and a card.I have to cook some dish with that ingredient. The special ingredient is sago. So i decided to make sago payasam which is my DH's fav.

Ingredients

1.sago-1/2 cup
2.sugar-1/4 cup(*as per taste)
3.Elachi powder-a pinch
4.Saffron-few
5.Cashews and raisins
6.Milk-2 cups
7,Ghee-2 tbs

Method

In a kadai add a tbs of ghee and roast sago for few min.Boil milk in a separate vessel and add this roasted sago.Cook till it turns transparent.Now add sugar and keep it in simmer for few min.Stir continuously otherwise it will get stick to the bottom.Finally garnish it with roasted raisins and cashews.

Capellini with tomato and peas

2011-05-11T15:11:00.000-07:00

Recipe source: Giada De Laurentiis

Ingredients

1.Capellini-1 pound
2.Extra virgin olive oil-3 tbs
3.Shallots-3 chopped
4.Garlic cloves-2 minced
5.Carrot-1 diced
6.Salt-1 tsp
7.Freshly ground black pepper
8.Tomato paste-5 tbs
9.Dried oregano-1/2 tsp
10.Dried thyme-1 tsp
11.Dried parsley-1 tsp
12.Frozen peas-1 1/2 cup frozen
13.Freshly grated Parmesan cheese-1/4 cup
14.Freshly grated Romano cheese-1/4 cup

Method
Bring a large pot of salted water to a boil over high heat.Add the pasta and cook until tender but still firm to the bite,stirring occasionally,8 to 10 mins.Drain the pasta ,reserving 2 cup of pasta water.
Meanwhile ,heat the oil in a large non stick frying pan over medium heat.Add the shallots,garlic,carrot,salt,and pepper.Cook until tender,about 8 mins.Add the tomato paste and 1/2 cup of the hot pasta water .Stir to melt the tomato paste and create a sauce.Stir in the oregano,thyme,parsley,and peas.Gently fold in the pasta and the cheeses,adding more reserved pasta water if necessary.Transfer to a plate and serve immediately.

Chocolate chip cookies

2011-05-04T17:00:00.001-07:00

Recipe source:Susan

Ingredients

1.All purpose flour-2 1/4 cup
2.Baking soda-1 tsp
3.Salt-1 tsp
4.Unsalted butter-1 cup(2 sticks)
5.Granulate sugar-3/4 cup
6.Packed dark brown sugar-3/4 cup
7.Eggs-2
8.Vanilla extract-tsp
9.Semisweet chocolate chip-2 cups
10.Chopped walnuts-1 cup

Method

Preheat oven to 375F.Lightly butter the cookie sheet or parchment sheet.

In a mixing bowl,whisk together the flour,baking soda and salt.In a large mixing bowl,with a sturdy spoon or a electric mixer,beat together the butter and both sugars until smooth and well blended.Beat in the eggs and vanilla.Gradually beat in the flour mixture,then stir in the chocolate chip and nuts.

Drop the batter by the rounded tablespoon about 2 inches apart on the cookie sheet.Bake for 10 to 11 min or until golden brown.Slide the baking sheet onto the wire rack to cool for 3 to 4 min.Store it in airtight container.

Masala tea

2011-04-01T12:38:00.001-07:00

Ingredients

1.Tea powder-2 tbs
2.Milk-1 cup
3.Masala powder-1 tsp
4.Cardamom pods-1
5.Ginger-1 tsp(crushed)
6.Sugar

Method

Add Tea powder, masala powder, cardamom pods, and crushed ginger in a cup of water.
Boil it for few seconds and then add milk with it and boil it until the milk color got changed approx. 5 mins.Strain the boiled tea to remove the granular tea and other ingredients. Serve it immediately with rich tea biscuit.

Fondant cake

2011-03-24T23:17:00.000-07:00

Sorry for the long hiatus from blogging for about a year. Things got little hectic in 2010 so couldn’t invest time in blogging and visiting your blogs; sorry about it. I wanna continue my blogging with a fondant cake that I made for my Lo’s B’day. It turned out to be incredibly rich and everyone liked it.

Beetroot curry

2010-05-04T15:52:00.000-07:00

I learnt this recipe from my mom,its very simple and yummy.This is my kid and DH Favorite one.This goes well with sambhar and rasam.

Ingredients
1.beetroot-1 lb
2.Onion-1
3.Garlic crushed-2 tsp
4.Tomato-1
5.Chilli powder-1 tsp
6.Coriander powder- 1tsp
7.Cummin seed -2 tsp
8.Bay leaf-1
9.Cinnamon-1/2 inch

Method

Wash beetroots thoroughly and cut it into small pieces.Now in a kadai add oil and splutters bay leaf and cinnamon.Now add chopped onions.Fry till it turns soft.Next comes chopped tomato.Saute well till it truns into a gravy form.In the mean time pressure cook the chopped beetroots for 1 whistle.When done,add it to the kadai saute well with little water(if needed).Then grind cummin seeds in mixer along with coriander powder and chilli powder.Once it is grinded well finally add garlic to it such that garlic is in the crushed form.Add this masala and cook for 10 mins.Curry is ready to serve.

Broccoli kootu

2010-04-27T15:56:00.000-07:00

I once had this broccoli kootu in HSB in Edison NJ and fell in love at its taste.They are rich in folic acid and antioxidants.The recipe is simple and can be served as a side dish for puli kuzhambu or we can have it with hot rice and ghee.

Ingredients

1.Broccoli- 1 bunch
2.Toor dhal(cooked)-1/4 cup
3.Urad dhal-1/2 tsp
4.Mustard-1/2 tsp
5.Red chilli-1
6.Onion-1/2

Method
Wash broccoli and cut it into small florets.Now in a kadai add oil,when hot add urad dhal,mustard and red chilli .Once they splutters add chopped onions.Fry till it turns transparent.Then add broccoli with little water to get cooked.Close the lid.Once it sis done add dhal to it.Keep it in simmer for 10 mins.Kootu is ready to serve.

Mango pachadi

2010-04-15T15:59:00.000-07:00

After a long time i am posting in my blog....feeling very lazy and my daughter keep me busy all the time.Hope i will post regularly in the future weeks:).I prepared this mango pachadi yesterday for tamil new year...It taste real awesome and goes well for sambhar and curd rice.

Ingredients
1.Mango-1
2.Jaggery powdered-1/2 cup
3.Red chilli-1
4.Mustard-1 tsp
5.Turmeric powder-a pinch
6.Salt

Method:
Remove the skin of the mango and cut it into small pieces.Now in a kadai put these pieces,add enough of water,a pinch of salt and close the lid.Let it cook for some time.In the mean time melt jaggery in a kadai by adding little water and let it boil for 5 mins.Once when it is done,filter it to remove the dirt.Once mangoes turn soft add this jaggery water to it.Cook for 10 time.Finally temper it with mustard seeds and red chilli.

Daring bakers:Orange tian

2010-03-27T23:23:00.001-07:00

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

Method:

For the Pate Sablee:

Ingredients U.S. Imperial Metric Instructions for Ingredients
2 medium-sized egg yolks at room temperature
granulated sugar 6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams
vanilla extract ½ teaspoon
Unsalted butter ¼ cup + 3 tablespoons; 3.5 oz; 100 grams ice cold, cubed
Salt 1/3 teaspoon; 2 grams
All-purpose flour 1.5 cup + 2 tablespoons; 7 oz; 200 grams
baking powder 1 teaspoon ; 4 grams

Directions:
Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.

In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.

Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.
Preheat your oven to 350 degree Fahrenheit.

Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.

Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.

For the Marmalade:

Ingredients U.S. Imperial Metric Instructions for Ingredients
Freshly pressed orange juice ¼ cup + 3 tablespoons; 3.5 oz; 100 grams
1 large orange used to make orange slices
cold water to cook the orange slices
pectin 5 grams
granulated sugar: use the same weight as the weight of orange slices once they are cooked

Finely slice the orange. Place the orange slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.

Blanch the orange slices 3 times. This process removes the bitterness from the orange peel, so it is essential to use a new batch of cold water every time when you blanch the slices.

Once blanched 3 times, drain the slices and let them cool.

Once they are cool enough to handle, finely mince them (using a knife or a food processor).

Weigh the slices and use the same amount of granulated sugar . If you don’t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.

In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).

Transfer to a bowl, cover with plastic wrap and put in the fridge.

For the Orange Segments:

For this step you will need 8 oranges.

Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.

[See YouTube video in the References section below for additional information on segmenting oranges.]

For the Caramel:

Ingredients U.S. Metric Imperial Instructions for Ingredients
granulated sugar 1 cup; 7 oz; 200 grams
orange juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams

Place the sugar in a pan on medium heat and begin heating it.

Once the sugar starts to bubble and foam, slowly add the orange juice. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the orange segments.

Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the orange tians.

[Tip: Be very careful when making the caramel — if you have never made caramel before, I would suggest making this step while you don’t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]

For the Whipped Cream:

Ingredients U.S. Metric Imperial Instructions for Ingredients
heavy whipping cream 1 cup; 7 oz; 200 grams
3 tablespoons of hot water
1 tsp Gelatine
1 tablespoon of confectioner's sugar
orange marmalade (see recipe above) 1 tablespoon

In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange marmalade.
[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]

Assembling the Dessert:

Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.

Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.

Drain the orange segments on a kitchen towel.

Have the marmalade, whipped cream and baked circles of dough ready to use.

Arrange the orange segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.

Once you have neatly arranged one layer of orange segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.

Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough.

Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.

Place the desserts to set in the freezer to set for 10 minutes.

Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.

Brussels sprouts curry

2010-03-04T15:38:00.001-08:00

I usually see these cute little cabbage at farmers market and wanted make a try.I taste real good.It very nutritious (rich in vitamin A and C).This goes well with sambhar rice.

Ingredients

1.Brussels sprouts-1 lb
2.Onion-1/2
3.Coriander powder-1 tsb
4.Chilli powder-1 tsb
5.Bay leaf-1
6.Fennel seeds-1/2 tsb

Method
Wash brussels sprouts and chop them .Now in a kadai heat oil when hot add bay leaf and fennel seeds.Once they splutters add throw the chopped onions into the kadai.Once they turn soft add the chopped sprouts.Add salt and very little water. Once it is half cooked add chilli and coriander powder.After 15 mins it will turn tender.Remove the kadai and serve it with hot rice.

Daring bakers:Tiramisu

2010-02-27T09:46:00.000-08:00

I at last joined Daring bakers and took my first challenge.Since this is my first challenge i was very much excited.
The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.
This challenge involves three recipes

A. Tiramisu (includes zabaglione & vanilla pastry cream)
B. Mascarpone Cheese
C. Ladyfinger/ Savoiardi Biscuits

TIRAMISU

(Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )
This recipe makes 6 servings

Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest

For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk

For the whipped cream:
1 cup/235ml chilled heavy cream
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract

To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder

Method:
For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
I made these biscuits 2 days before the final one.

Ingredients:
3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner's sugar,

Method
Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
Store them in an airtight container till required. They should keep for 2 to 3 weeks.

To assemble the tiramisu:
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Now to start assembling the tiramisu.
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

Coconut rice

2010-02-18T15:08:00.000-08:00

Whenever i feel lazy to cook ,the first thing goes to my mind is coconut rice.This is one of the simple but tasty one.I ususally make some hot side dish for this rice.Here comes the recipe:)

Ingredients

1.Cooked basmati rice-1 cup
2.Shredded coconut-1/2 cup
3.Channa dhal-1 tsb
4.Urad dhal-1 tsb
5.Mustard -1/2 tsb
6.Green chilli-few
7.Curry leaves-few
8.Salt

Method:

Cook rice seperately and set aside.Now in a kadai add oil,when hot add mustard urad dhal,channa dhal,curry leaves and green chilli.Once they splutters add shredded coconut and saute for while.Now add salt and finally mix rice .Rice is ready to serve.

Coriander chutney

2010-02-02T07:10:00.000-08:00

Hi guys,
Hope u all are doing gr8 in this new year.It has been couple of months since i posted recipes...we moved from Pittsburgh to California.It took months for me to settle down in my new place with my naughty one:) .So i like to start with a simple recipe.Hope i will continue my blog without a break!!

Ingredients

1.Coriander- 1 bunch
2.Coconut-1/4(shredded)
3.Green chilli-few
4.Tamarind-a pinch
5.Ginger-1/2 inch
6.Mustard-few
7.Urad dhall- few

Method

Wash coriander leaves and keep it aide.Now in a kadai add little oil and saute green chilli and coriander leaves for a sec.Now grind all the ingredients together into a fine paste.Finally add all the seasoning ingredients and ix well.This goes well with dosa.

Happy pongal!!

2010-01-14T07:33:00.000-08:00

I wish all my viewers a very happy pongal:)

Cauliflower kurma and seppankizhangu fry

2009-11-10T07:11:00.000-08:00

After a longtime i am posting a veg gravy.The recipe is simple but very tasty one

Ingredients:

1.Cauliflower-1 cup
2.Onion-1(big)
3.Tomato-1
4.Ginger/garlic paste-2 tsp
5.Gram dhal- a`handful
6.Green chilli-5
7.fennel seeds-1 tsb
8.Bay leaves-1
9.Coconut shredded-1/4 cup
10.Coriander powder-1 tsb

Method-
Cut Cauliflower into small pieces and soak in hot water for 10 mins.Meanwhile,in a kadai fry green chilli,pottukadalai,bay leave,garlic,ginger.Now grind this in blender along with onion into a fine paste and keep it aside.In a pan,add oil when hot add dry spices,then throw chopped onions.Fry till it turns tranparent.Now add tomato and saute till it turns into a gravy.Add chopped cauliflower to it along with water.Close the lid till it cooks.Finally add the grinded paste and keep it in simmer for 10 mins.Kurma is ready to serve with hot rice.

Seppankizhangu fry

Ingredients

1.Seppankizhangu-1 cup
2.Besan flour-2 tsb
3.Chilli powder-2 tsb
4.Garam masala-1 tsb
5.Salt

Method

Boil seppankizhangu and peel off the skin and keep it aside.Now cut it into small pieces.Add all the dry spices and roast it in oil.Keep it in simmer and roast well.

Awards and meme

2009-10-28T12:12:00.000-07:00

My blog is nearly 3 yrs old...yes...i havent reached my 100th post also,but i have got lots of friends.Due to lack of time i am not able to post more frequently,but only becoz of ur sweet and encouraging comments make me feel to post more recipes.It has become a habbit for me to peep into my blog each every hour to see my buddies visit:)).
These awrds are in my list for more than a month...sorry guys for posting it late:).
My friend Sandhya and sanghi has given me this award and a meme ....Thanks u guys:)

Here is the meme part:

1. Where is your cell phone: In my bed

2. Your hair: Black

3. Your mother: Love

4. Your father: Affection

5. Your favorite food: Chicken biryani and chilly chicken

6. Your dream last night: Sweet dream

7. Your favorite drink: Filter Coffee

8. Your dream/goal: To start a multi cuisine Restaurant

9. What room are you in: Living room

10. Your hobby: Browsing...Blogging...Cooking

11. Your fear: Dark

12. Where do you want to be in 6 years: India

13. Where were you last night: Home

14. Something you aren’t: Selfish

15. Muffins: Blueberry

16. Wish list item: BMW

17. Where did you grow up: Chennai

18. Last thing you did: Watched Kill Bill 2

19. What are you wearing: T-shirt and pants

20. Your TV: Off

21. Your pets: No

22. Your friends: My mom

23. Your life: Great

24. Your mood: Just normal

25. Missing someone: My parents

26. Vehicle: Yes

27. Something you’re not wearing: Watch

28. Your favorite store: Michaels

29. Your favorite color: Pink

30. When was the last time you laughed: Noon

31. Last time you cried: Unsure

32. Your best friend: My mom

33. One place that I go over and over: My kitchen hehehe:)

34. One person who emails me regularly: My hubby

35. Favorite place to eat: PF Chang's

Diwali sʇǝǝʍs!!

2009-10-19T11:22:00.000-07:00

Hi guys,

Hope u all had a gr8 Diwali this year. Last week was so hectic in preparing sweets. It took 2 days for me to decide what to make:). Thought of making milk sweets but my hubby hates milk and finally ended up by making traditional Indian sweets. All these sweets are my first try, by gods' grace it came out well.

Here you go,

Boondi Laddu

Ingredients:

1.Besan flour-1 cup(for 10 laddus)
2.Sugar-1 cup
3.Water-1/2 cup
4.Raisin-few
5.Ghee-2 tsb
6.Elachi powder-a pinch
7.Oil for frying

Method:

Mix besan flour with water to a thick batter.It should be like idli batter.In another pan make sugar syrup with 1 sting consistency(kambi patham).Now heat oil when hot using boondhi karandi slowly pour the batter and fry till yellow.Do not fry too much.Once the boondhi's are done.Mix it with the sugar syrup.Add elachi powder and ghee fried raisens.Mix well such that the bondhis are well soaked in syrup.Finally make them into laddus.

Asoka Halwa

Ingredients

1.Moong dhall-1 cup
2.Sugar-2 cups
3.Oil/ghee-1 cup
4.Maida/all purpose flour-1/4 cup
5.Cashews-few

Method:

In a pan add moong dhal along with the required amount of water and allow it to boil such that the dhal is well cooked.Now in a blender,make this moong dhal into a fine paste.In a pan add moong dhal along with sugar and stir it in a low flame.The mixture will become watery.Stir continously without any lump.While stirring add colour powder and oil slowly.In the mean time slightly fry maida and add it to the the mixture.Finally in one stage the halwa become soft and doent stick to ur pan.Halwa is ready to serve.

These are my entries for sweet series hosted by Sireesha

Murukku

Ingredients:

1.Rice flour-1 cup
2.Urad dhal-1/4 cup
3.Butter-1 tsb
4.Jeera seeds-1 tsb
5.Salt
6.Asafoetida- a pinch

Method:
In a pan dry roast urad dhal and make it into a fine powder.Now mix all the above ingredients into thick dough with water.The dough should not too tick as well as too sticky.Now stuff this dough into murruku press and press it into circular rounds.Fry these in hot oil.Turn both the sides untill it is crisp.

Ribbon Pakoda

Ingredients

1.Rice flour-1 cup
2.Besan flour flour-1/4 cup
3.Chilli flakes-1 tsb
4.Fennel seeds powder-1 tsb
5.Gralic powder-1/2 tsb
6.Salt

Method:

Mix all the above and make it into a dough same like murruku dough.Put this dough into the murruku press and directly press into hot oil in circle.

This is my entry for the event Diwali2009 hosted by Priya ,Diwali damaka hosted by Purva

Happy diwali!!!

2009-10-17T21:49:00.000-07:00

I wish all my readers a very happy diwali..

Chicken salna

2009-10-05T12:53:00.000-07:00

Hi guys,
Hope u all r going gr8...weekend went on well as we went to apple picking farm...It was a different experience and my kid njoyed:).Thought of posting some snaps but feeling so lazy to upload ...As climate is so chill don't have a mood to cook:(.My husband is a parota lover so thought of making some yummy side dish i google it and finally found chicken salna recipe from Rashmi's blog...(Web samayal).It tasted really good and we had a gr8 dinner.

Ingredients

1. Chicken-1 lb
2. Chilli powder- 2 tsb
3. Turmeric powder- a pinch
4. salt

Dry roast ingredients

1.Fennel seeds- 1tsb
2.Jeera seeds-1 tsb
3.Pepper-1 tsb
4.cinnamon-1
5.Red chilli-4

Masala 2

1.Onion-1
2.Ginger/garlic-each 2
3.Tomato-1
4.Coconut-1/2 cup

Roast everything in oil for 2 mins.

Method

Wah chicken thoroughly and marinate it with chilli powder,salt and turmeric powder.Set aside for 1/2 hour.Now Grind masala 1 and masala 2 separately.In cooker pan add oil roast all the masala along with marinated chicken for 10 mins.Now add required amount of water and close the lid.Let it cook for 2 whistle.Chicken salna is ready.

Mushroom curry

2009-09-26T15:26:00.001-07:00

Hi All-

Hope you guys had awesome weekend! Here it was pretty much calm due to G20 summit and security check in the roads. Moreover, my kid was sick :)-

As fall has started the climate is too gud feel like having some nice (spicy) snacks in the evening -

Hmm…Coming to the recipe, bought a box of mushroom (haven’t tried so far, but it’s nutritious though) from Costco. So started hunting the recipes…..eventually got a spark why can’t we try it like mutton curry…..whoo!! it came out awesome.

I had it w/ Dosa…..It was too gud combination(must try one). Here you go for the recipe,

Method

Ingredients you need-

Mushroom-1/2 lb
Onion -1 big
Tomato-1
Ginger/garlic paste-3 tsb
Turmeric powder-a pinch
Coriander powder-3 tsb
Chilli powder-2 tsb
Cumin powder-2 tsb
Garam masala-2 tsb
Fennel seeds-1 tsb
Coconut paste-4 tsb(depends upon how much thick u want the gravy.Grind it along with fennel seed- 1tsb
Coriander leaves-few

Seasoning-

Bay leaf-1
Anise -1

Wash mushroom and chop it into small pieces. Now in a kadai add oil when hot add bay leaf and anise. Once they splutters add chopped onions. Sauté for a while, once they turns soft add tomato, coriander powder,chilli powder and cumin powder. After it turns to gravy form add mushroom ,add little water to it. Close the lid for 10 mins so that it is cooks well. Finally add coconut paste. Garnish it with coriander leaves.

Spinach with dhal

2009-09-16T16:37:00.000-07:00

Hi guys,hope u all r doing gr8 in blogging by posting yummy yummy recipes.
I am posting very simple recipe today but very nutritous one.I like spinach kootu with puli kuzhambu.I like this combination a lot.Among green veges spinach is a good source of iron and calcium.

Method.
Wash spinach thoroughly and chop it finely.Now cook 1/4 cup of toor dhal and keep in aside.If u need more kootu increase ur toor dhal.Now in a kadai pour 1 tsb of oil,when hot add urad dhal,mustard and i red chilli.When it spulters,add chopped spinach.Saute for a while and add little water .Once its cooked add salt and toor dhal.Kootu is ready to serve.

Awards and tag...

2009-09-09T15:51:00.000-07:00

Hi guys hope u all r doing great..Hmmmm..long weekend went on well.We went Ohiopyle and Kennywood amusement park.I was gud and my kid njoyed a lot.So i was so busy not able to peep into other blogs.I got many awards and tag ...feeling so lazy in texting...dont want to delay too much :) I really want to apologize for my fellow blogger who tagged me:)
Thank u so much Priya for the award and a tag..

Rules:
Respond & rework.Answer the questions on your own blog,Replace one question you dislike from the question of your invention.Add one more of your own.Then tag 8 or 10 more people.

1.What is your current obsession?
Trying out new recipes:)
2.What are you wearing today?
Shirt and jean
3.What's for dinner?
Chapathi n peas masala
4.What’s the last thing you bought?
Dress for my kid
5.What are you listening to right now?
Siva manasula sakthi songs
6. What do you think about the person who tagged you?
She is a good friend
7.If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Chennai
8.What are your must-have pieces for summer?
Sun glass,Face wash and water
9.If you could go anywhere in the world for the next hour, where would you go?
To my sweet home in chennai:)
10.Which language do you want to learn?
Spanish
11.What’s your favorite quote?
life is a game ..play it

12.Who do you want to meet right now?
Actor Surya
13.What is your favorite colour?
Black
14.What is your favorite piece of clothing in your own closet?
Chudidhar
15.What is your dream job?
Work as a pilot
16.What’s your favorite magazine?
Anandha vikadan
17.If you had $100 now, what would you spend it on?
Buy lots of cosmetics
18.Who are your style icons?
None
19.Describe your personal style?
Simple and koncham nakkal:)

20.Give us three styling tips that always work for you.
I don't have anything in particular
21.What are your favorite movies?
Mudhal mariyadhai

22.What are three cosmetic/makeup/perfume products that you can't live without?
Revlon lipstick,foundation and mascara

23.what are you going to do after this?
Prepare dinner
24.Coffee or tea?
Filter coffee
25.What do you do when you are feeling low or terribly depressed?
Sit in puja room

26.What is the meaning of your name?
Beauty
27.Which Other blogs you love visiting?
Lots don't have space here to type

28.Favorite Dessert/Sweet?
Klondike ice-cream...I jus' luv it

29.List 5 places you wanted to visit in your life time?
Australia,Germany,Singapore,London and Sri lanka
30.What do you try to cook when you have cooking blues(when you feel real lazy to cook something)?
Nothing..just Order pizza:)
31.Who do you love most and why ?
My daughter – She is so precious
32.One vegetable you have not tasted yet?
Asparagus
33.Favorite season?
Summer
34.Which is your favorite international cuisine?
Mexican
35.Who is ur favorite singer?
Karthick

This award comes with some rules:

1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers (it’s tough as all are creative in their own way :))
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated.

I have already posted 7 facts about me in my previous post.

So i like tag Faiza,Gita,Geetha,Varsha,Bharathi, and Cham
Pls accept the awards and ignore the tag if you have done before.

Thank u Sarah and Priyaprashanth for giving me the award:)

Thank u Sanghi giving me this sweet award

Sponge cake with vanilla glazed icing

2009-09-03T05:43:00.000-07:00

This is my first try on making sponge cake.Everytime i used to buy betty croaker cake mix,so jus wanted to give shot nad it came out well.I googled many sites and finally came out with my proportion of ingredients.It was so soft and i thought of taking step by step clicks but let me give a try for the future post.I planned to give butter cream icing,but afetr i baked it my kid got up so ended up with vanilla glazed icing.

Method

In a bowl beat 2 eggs for 1 min untill they become light.Now add 1 1/2 cup sugar and a pinch of salt.Mix them well.
Now add 1 cup of milk to this mixture.
I used beater for mixing all the ingredients.Then slowly mix 1 cup of all-purpose flour to it.Beat well so that no lumps are formed.Then finally add 1 tsb of vanilla essence and 1/2 tsb of baking powder.
Pre-heat oven to 350 deg F .
Brush cake pan with butter and then sprinkle it with flour evenly.Pour the mixture and bake it for 30 mins.
Cool it for 10 mins and finally pour the glazed icing over the cake.

This is my entries for Raaji's Anniversary Special--Cake

Potato bonda

2009-08-28T12:57:00.000-07:00

Today its raining..feel like having some yummy snacks.I wanted to make some different one but finally ended up with potato bonda.This is my first try..wow..it came out well.Though many appetizers have come these days but nothing would bet our bajji and bonda.It was real tough take a pic with my Lo' she was above to grab one:).I made coconut chutney for this to make a perfect pair.

Method

Boil 3 potato ,peel their skin and mash them in a bowl.
Now in kadai add oil,when hot add mustard
Once it sputters then comes the sliced onions(1 small size),finely chopped green chilli.
Fry till it turns soft add these mashed potato and saute them well.Sprinkle little water and a pinch of turmeric.
Once it is done allow hem to cool and make them into small ball.

Batter

Take a bowl of besan flour,to that add chilli powder,salt and pinch of cooking soda.Mix all them with water.This batter has to be in the consistency of idli batter.
Finally dip these balls in the batter and fry them till it turns brown.

This is my entry forState special event hosted by Shanthi

Vinayagar chathurthi and neivediyam!!!

2009-08-25T06:31:00.000-07:00

Vinayager chathurthi is the day on which Lord ganesha was born.This festival last for 11 days.Vinayagar is worshiped as the supreme god of wisdom and good fortune.It is celebrated in all parts of India.He is the son of Shiva and Parvathi.In India it is celebrated by making clay idols and decorated in a grant manner.

I have a craze of collecting different kinds of ganesh idol.In India we used to buy clay idol,but after coming to US it is tough to find a pond:( .I usually buy ganesh idols for every good occasion.These are some i bought in Us.I left the remaining in my mom's place.I use to think ganesha as my friend , my son not as a god.For this chathurthi i did kolukaatai,sundal and payasam.

Kolukattai

For the outer dough

Rice flour-1 1/2 cup
Salt
oil-1 tsb
Water-1 cup app

Heat water in a non-stick pan,when it starts to boil add oil,salt.Now slowly add the rice flour,such that no lumps are formed.Cool the dough for few mins till it is soft and playable.I made kadala paruppu(channa dhal) stuffing .

For the stuffing

Channa dhall-1 cp
Jaggery-1 cup(broken into small pieces)
Elachi powder-a pinch
Shredded coconut-1 tsb

Cook channa dhal in cooker or in a pan with water untill it is soft and mashable.Now drain water and allow it to cool.In a blender grind channa dhal coarsely.Take a seperate pan to make the jaggery syrup .When syrup becomes little thick add the grinded channa dhal till it becomes thick.Finally add elachi powder and shredded coconut.

Method.

Now knead the dough for few minutes .Take a small ball of dough and spread it in a plastic sheet that is applied with oil.When it comes to a small puri shape keep small amount of the channa dhall and close it firmly to a perfect shape.Finally steam kolukattai for 10 to 15 mins.

I like to contribute this recipe to the event Ganesh chathurthi hosted by hosted by Purva

Tomato rasam

2009-07-28T10:55:00.000-07:00

Hi guys,
Hope u are doing gr8 and trying out new recipes….well as usual I start with an apology of disappearing from blogging.Initially my daughter was keeping me busying from posting recipes and now my hubby got a project in Pittsburgh. So moved from CA to PA.Its really very tough to settle down in a new place ,arranging all stuff with a naughty kid…ughJ.So wanted to post alleast 2 to 3 recipes a month and keep my blog active. I start with a simple recipe of tomato rasam

Tomato rasam

Ingredients

1. Red ripe tomato-2
2. Jeera-1 tsb
3. Peeper –1 tsb
4. Garlic Gloves-2
5. Tumeric –a pinch
6. Coriander leaves
7. Curry leaves

Seasoning

Mustard seeds-Few
Red chilli-2
Asafoetida-a pinch
Curry leaves-a few
Oil-1 tsb

Procedure
In a kadai mash tomato and make it into puree. Now grind jeera ,pepper and garlic and mix it with the tomato.In a pan sprinkle oil, when hot add mustard,chilli,asfoetida.When splutters add the the mixture. Allow it it boil and finally add coriander leaves. This rasam goes well with veg and non-veg curries.

Greek style chicken kebab

2009-03-19T14:49:00.000-07:00

Spring has started and the climate is too good in San Diego.Weekend went on well with our trip to Disney.My kid enjoyed a lot but got little scared with a 3D movie....me too.Coming to my kitchen side, husband made a suprise by taking me to a Greek restaurant...hmmmm food was too good.I had chicken kebab with rice and salad.Then I wanted to try the same and came out well.The recipe is very simple but the taste is awesome.

Ingredients

1.Chicken 1 lb
2.Paprika-2 tsb
3.Olive oil-2 tsb
4.Ginger/garlic paste-1 tsb
5.Salt
6.Bamboo skewers

Method
Wash chicken thoroughly and cut them into small cubes.Now marinate them with the above ingredients for 3 hrs in the fridge.Now preheat the oven and keep the for 1/2 hr in 350deg f.Spicy chicken kebab is ready to serve with mint chutney..

Fondant cake

2009-03-14T22:05:00.000-07:00

Wow!! This weekend was one of my best due to my Lo’s FIRST birthday!! Since days are flying fast I feel that I have given birth to my daughter a month ago!!….whoo…She’s turned out ONE. It’s been my pleasure to make a FONDANT cake (as a remarkable gift!!) for her on her birthday. Whoo!! I did accomplish it. There’s a real happiness when you yourself make cake for ur loved one even though find cakes in the bakery. I was badly hunting for many ideas from many sites and my dream came true. The cake was really, really fabulous and my kid njoyed it w/ less cream.

My sweetheart...

Chicken and shrimp biryani

2009-02-26T14:57:00.000-08:00

It took nearly a week for me to post a recipe ...sorry guys:( Whenever i open my laptop my kid will be the first person to grab it from me.At last i am posting this special recipe .I wanted to try something different from the usual biryani,so i combined both shrimp and chicken ...wow..i assure you guys the taste is really awesome:)Here comes the process...

Ingredients

1.Chicken-1 lb
2.Shrimp-1 LB
3.Onion-1 lb
3.Tomato-3
4.Mint leaves-1/2 cup
5.Coriander leaves-1/2 cup
6.Biryani masala-3 tsb
7.Chilli powder-3 tsb
8.Green chilli-5
9.Bay leaf,cloves,cinnamon-each 2
10.Basmati rice -2
11.Oil
12.GG paste-4 tsb

Procedure
Wash basmati rice and keep it aside.Marinate shrimp with curd and salt for 1 hr.Now in the cooker pan add oil,when hot add clove ,bay leaf and cinnamon.Then comes the diced onion ,saute for a while when turn soft, add gg(ginger/garlic) paste cook till the raw smell goes,then add tomato .Fry till the water comes out.Now add powder masala(biryani masala and chilli powder).Saute till the raw smell goes.Add mint ,coriander and green chilli.The main secret tip is to saute well till the oil oozes out.Finally add the cleaned chicken ,marinated shrimp and rice.For 1 cup of rice add 1 1/2 cup of ware and cook for 3 whistle.Now biryani is ready to serve with onion raitha:)

Sweet poli

2009-02-16T15:19:00.000-08:00

This is one of favourite sweet and famous sweet in south india.I tried many times but something or the other goes wrong..but this time it turned out perfect.I got some tips from blog friend Viji(vcuisine).

Ingredients

For the pooran:
1.Channa dhal-1 cup
2.Sugar-1 1/4 cup
3.Cardoman-1/2 tsp

For the dough:

1.All purpose flour-1 cup
2.Turmeric powder-1/2 tsp
3.Salt-a pinch
4.Oil-3 tsp

Method

First make a dough out of all purpose flour ,salt ,tumeric powder and oil.Knead the dough well with water.Cover it with wet cloth and keep it aside for 3 hrs.In the mean time soak dhal for 1 hr.In a pressure cooker coook it for 3 whistle.Without adding water grind dhal to a fine paste in a blender.Now in a kadai add this dhal paste and sugar .Stir untill it becomes thick.Now add elachi powder.Let it cool for a while.Make this pooran into lemon size balls.Take little of the maida roll a bit and keep this pooran in the middle and cover.Now roll same like chappathi.In the dosa pan put this poli and cook till its well cooked.Yummy poli's are ready to serve:)

Mutton kuzhambu

2009-01-22T11:01:00.001-08:00

Hi friends,
Hope everyone is doing good.It has been a delay in posting the recipes.I couldn't get time these days,my Lo'is too mischievous :)`.She comes drags my laptop all the time,so not able to sit in front of it.I like to share the authentic recipe of mutton kuzhambu.

Ingredients

1.Mutton-1 lb
2.Pearl onions-a handful
3.Ginger/garlic paste-2 tbs
4.Coriander powder-3 tbs
5.Chilli powder-2 tbs
6.Coconut paste-3 tbs
7.Fennel seeds-1 tbs
8.Anise-1
9.Bay leaf-1
10.Turmeric powder-a pinch
11.Tomato-1

Method

Wash mutton cleanly and marinate it with turmeric powder for 10 min.With this mutton add salt and pressure cook it for 7 whistle.Now in kadai add oil,when hot add fennel seeds,bay leaf,anise.When it splutters add onions fry for a while,the add tomato.Now add this gravy to the cooked mutton.Then add all the dry spices.Finally add coconut paste.Let it boil for 5 min.This can be served with white rice and idly:)

Rajma masala

2009-01-10T22:52:00.001-08:00

Usually I prepare different masalas for my fav pulka as side dish. One of the best hot pair of pulka is Rajma masala. The masala made my hubby's friends to put a situation to ask for the receipe when they had dinner at my home. Do you ever like Rajma masala -- of course - here you go.

Ingredients

1.Rajma-1 cup
2.Onion-1
3.Tomato-1
4.Chilli powder-2 tsb
4.Coriander powder-2 tsb
5.Cummin powder-1 tsb
6.Coriander
7.GG paste

Recipe

Soak rajma bean overnight and pressure cook it for 2 whistle and keep it aside.
In a kadai add oil, when hot add ground onion. Stir onion until it's raw smell get rid of it. Then, add GG(Ginger/Garlic) paste stir for a while then add tomato puree.
Now, add the dry spices. Finally, add cooked rajma. Cook it in sim for 5 mins. Garnish it with coriander leaves!!

I like to contribute this recipe to the event My Legume Love Affair,Seventh Helping hosted by hosted by Srivalli
and hosted by Susan.

Paruppu urundai kuzhambu

2009-01-05T15:31:00.000-08:00

This is one of the famous gravy in south which i prepared on new year.This looks very similar to kofta but it is completely different.I tried many times each and every time the gravy improving a lot in its taste:).This goes well with rice and doesnt need any side dish.This taste very good the next day of its preparation since the balls are in the tamarind gravy same like fish gravy.My mother used to steam the balls before putting it into the gravy but i used to follow my in-laws method where we directly put the balls in the gravy without steaming.We can follow any method but the taste reminds the same.

Ingredients

1.Toor dhal-1 cup
2.Onions-1
3.Fennel seeds-1 tsb
4.Tomato-1
5.Chilli powder- 2 tsb
6.Coriander powder-3 tsb
7.Tamarind paste-1/2 cup
8.Coconut paste-1/4 cup
9.Curry leaves
10.Salt

Method

Soak toor dhal in water for 3 hours then by adding little water grind them coarsely to a thick paste.Now add chopped onions,chilli powder,salt.Mix them well and make them into small uniform ball.Now in a kadai add oil when hot add fennel seeds.When splutters onions and fry till it turns transparent.Now add chopped tomato ,fry for a while.Add tamarind paste ,chilli powder,coriander powder and water to form a gravy.When it boils add these balls bring the steam to simmer .Let it boil for 15 min .Tasty gravy is read to serve:).

Pasiparuppu Paniyaram

2008-12-28T22:13:00.000-08:00

I like to share the recipe of pasiparuppu paniyaram.There are many varieties of paniyaram,but this is my all time fave.Since the main ingredient is moong dal,its healthy too.The method is so simple but adding the sugar syrup needs little attention.Here's the recipe...

Ingredients

1.Moong dhal-1 lb
2.Jaggery-1 lb
3.Elachi powder-1 tsb
4.Salt

Method

Soak moong dhal for 6 hrs.Then grind coarsely by adding little water.Now in a kadai add jaggery and water to prepare the syrup.This syrup needs thick consistency.Now add the syrup to the grinded moong dal .This forms a thick batter similar to idly batter.To this add elachi powder and salt.In the paniyaram pan pour the batter in the curve .Bke till it becomes brown colour.Delicious paniyaram is ready :)

I wish all my blog friends a very Happy new year!!!

Happy New Year | Forward this Picture

I am back with turkey fry!!!

2008-12-17T21:04:00.001-08:00

Hi friends,
hope u all r doing good.Sorry for my uninformed break in blogosphere.I came back to US with my Lo.So it was hectic to settle down in my new place in San Diego,CA.I think i will start posting my recipes without giving a break.In the mean time i tried lot of ur recipes and came out very well and thought of posting them too....
So i like to start with my turkey fry that i prepared on Thanksgiving day.Hope u guys enjoy it:)

Ingredients

1.Turkey-1 lb
2.lemon-1
3.Tandoori masala- 2 tsp
4.Cummin powder-2 tsp
5.Chili powder-3 tsp
6.Salt
7.Colour powder- a pinch

Method

Wash turkey thoroughly and marinate with the above ingredients and keep it in the fridge for 3 hrs.Then preheat the oven for 300 degree Fahrenheit .Then bake it for 15 min in 400deg.This is simple and easy method,can try for chicken too.

Serve it hot with sauce:)

Awards and celebrations!!!

2008-08-21T10:39:00.001-07:00

Hi friends,
Its a real pleasure in receiving awards from my fellow blogger s.I feel excited and thrilled when i see a award in my mail box.I always want to thank all my friends who remember and pass on the award to me.Thanks a ton dear:-)
My friend from Kitchen flavours and Suma
has passed on ''BEAUTIFUL SITE AWARD'' AND ''BEST BLOG DART THINKER AWARD''.Thank u dear…

Spicy crab fry(நண்டு வறுவல் )

2008-08-15T01:29:00.000-07:00

Ingredients

1.Crab-1 lb
2.Onion-1
3.Tomato-1
4.Ginger/garlic paste-2 tsb
5.Pepper-1 tsb
6.Jeera-1 tsb
7.Chilli powder
8.Coconut paste
9.Curry leaves
10.Fennel seeds

Method

Wah crab thoroughly and keep it aside.Now in a kadai add oilwhen hot add fennel seeds.When it spultters add onion.Fry till it turns transparent.Now addtomato and ginger garlic paste.Stir till the raw smell goes.Now add crab and water ,close the lid.Let it cook for some time.Now add crushed pepper jeera powder ,chilli powder.Finally add coconut paste and stir till the oil oozes out.Garnish it with curry leaves.
This is my entry forFishing trip event hosted by Jeena

I like to thank sripriya for passing me the award

Thanks dear for remembering me....

Poricha kulambu

2008-08-08T08:09:00.000-07:00

Ingredients

1.Onion-1
2.Tomato-1
3.Drumstick-1
4.Ginger/garlic paste-1 spoon
5.Curry leaves
6.Dhania powder-2 spoon
7.Chilli powder-2 spoon
8.salt
9.Fennel seeds
10.Coconut paste-4 spoon

Method

Cut onion and tomato finely and keep it aside.Now in a kadai add oil when hot add fennel seeds.When it spulters add onion and fry till till turns transparent.Now add tomato and drumstick.Add water and close the lid.Let it cook for some time.Now add chilli powder,dhania powder and salt.When oil oozes out add cocnut paste and cook for 5 mins.Poricha kulambu is ready to serve.
This goes well with rice and dosa:).

Kolukattai and my first award!!!

2008-07-31T21:09:00.000-07:00

Today i planned to make some sweet and finally came out with kolukattai.This kollukattai is completely different from the other,it can be stored for 3 to 4 days.I tried it for the first time and by god's grace it came out well!!!

Ingredients

1.Rice flour-1 cup
2.Grated coconut-1 cup
3.Jaggery-1 cup
4.Elachi-1 pinch
5.Salt
6.Oil

Method

For the dough add water and salt to the flour stir continously untill it comes to a soft dough cocnsistency.For the filling in a kadai boil water and add jaggery and stir untill suagar syrup is formed .Now add grated coconut and elachi to it.Now make a small ball of dough and make a hole in the middle and fill it with coconut filling and close the hole like a dome .In a kadai heat oil and fry it like murruku till turns brown colour.
Kolukattai is ready to serve.

I like thank PRITI for giving me such an award. Thank u so much dear….

Here the rule:

The following rules apply to this award:
1. Only 5 people are allowed to receive this award
2. 4 of them followers of your blog.
3. One has to be new to your blog and live in another part of the world.
4. You must link back to who ever gave you the award.

I want to pass this award to everyone but due to rule passing it to:
cynthia ,usha ,kribha ,asha

And to the new comer to my blog sripriya

Coconut burfi

2008-07-27T03:23:00.000-07:00

This is one of my fav sweet that mom used to prepare.The preparation is very simple and easy.I can also be prepared with rava along with coconut but i have posted the simplest one.

Ingredients

1.Grated coconut-1 cup
2.sugar-1 cup
3.elachi-a pinch
4.Ghee-1 spoon

Method

First grate coconut and grind it in a mixie such that the strands are even.Grind coconut without adding water .Now in a kadai add coconut and sugar and stir for some time.Now the sugar will melt and it will come to a paste consistensy.Now add cardomom.Stir untill the mixture becomes dry.Now grease a plate with ghee.Pour the mixture into the plate and spread it evenly.Now allow the mixture to cool for 10 mins.and cut them into pieces.This cocnut burfi can be stored for 10 days.

Fish fry

2008-07-20T01:44:00.000-07:00

This is my inspired recipe from Usha's samayal-ulagam

1.Tilapia-1 lb
2.Chilli powder-4 tsp
3.tamarind paste-1 tsp
4.salt
5.Tumeric powder

Method

Clean fish pieces and marinate it with chilli powder,salt and tamarind paste and keep it aside for 1/2 hour.Now fry it in frying pan.
This my entry for Less is more

I am back.....

2008-04-14T23:41:00.000-07:00

Hi guys,
Hope all of u are doing well. I came back to India for my delivery. God has blessed us with a cute little princess sathini….both of us are doing good. She is occupying all my day but it’s a great pleasure in spending time with her.So I like to start with mouth watering non veg dish sura puttu that my mom prepared for me…

Sura puttu

Ingredients

1.Sura(shark)-500 gm
2.Onion-2
3.Tumeric-1 spoon
4.Coriander powder-2 spoon
5.Chilli powder-2 spoon
6.Salt
7.Garlic-3 cloves

Method

Boil shark in water and add a pinch tumeric powder to it.Close the lid and let it cook for 10 mins.Now drain the water and remove all bones from it and shredd the shark and smash it with chilli powder,coriander powder , salt and keep it aside.Now in a kadai add oil and fry the oinions till it turns transparent.Now add garlic and fry for a while ,now add the prepared shark to it.Fry for a while and garnish it with coriander leaves.

Aval & Rice puttu

2007-11-15T18:52:00.001-08:00

Hi Guys,

I’d like to post the recipe, below, for the Power less cooking event hosted by easy crafts. It’s one of my all time faves, it suits well for both Breakfast and evening Tiffin. Hmm....this is an easy and quick dish that doesn’t need any power at all. It’s absolutely eligible for this event.

Aval puttu

Ingredients

1.Aval -1 cup
2.Shredded Coconut-1/4 cup
3.Sugar-5tsp
4.Elachi powder-1/2 tsp

Method

Wash aval twice or thrice and soak it for 5 seconds.Then drain the water completely.Now mix coconut,sugar and elachi powder.

Rice puttu

Ingredients

1.Rice flour-1 cup
2.Sugar-5tsp
3.Elachi powder-1/2 tsp
4.Ghee
5.Shredded coconut-1/4cup

Method

Wet rice flour with a few drops of water and steam it in idly cooker.Then mix it with sugar,coconut and elachi powder.While servingadd a few drops of ghee and serve them hot.

Mutton kheema balls

2007-11-12T15:39:00.000-08:00

Ingredients

1.Mutton kheema-1 lb
2.Onion-1
3.shredded coconut-1 cup
4.Pottu kadalai-1/2 cup
5.Chilli powder-2 tsp
6.salt
7.Curry leaves

Method

First wash kheema and drain water thoroughly and grind along with coconut and pottukadai .Now mix it with chilli powder ,chopped onions to it.Make this mixture into small balls as shown above.In a kadai heat oil when hot fry the balls till it turns golden brown colour.

This goes well with chicken rasam....hmmmm my mouth is watering guys :))

Milakai bajji

2007-10-31T18:49:00.000-07:00

Ingredients

1.Chilli-5
2.Gram flour-1 cup
3.Rice flour-1/4 cup
4.Chilli powder-2 spoon
5.Baking soda -a pinch
6.salt

Method

Fistly slit the chilli and take off the seeds and keep it aside.Now mix gram flour,rice flour,chilli powder,salt and baking powder and make it into a Thick batter.Now heat oil in a kadai .Dip chilli in the batter and fry in oil.This is a good snacks for rainy season .It is served with coconut chutney.

Spicy Chicken fry

2007-10-24T07:52:00.000-07:00

Ingredients

1. Chicken -1 lb
2. Onions-1
3. Tomato-1
5. Ginger/garlic paste-3 tsp
6. chilli powder-2 tsp
7. Jeera powder-1 tsp
8. Tumeric powder- a pinch
9. Curry leaves
10.Fennel seeds
11.Bay leaves

Method

Wash chicken and marinate it with ginger/garlic paste ,tumeric and salt .Keep it aside for 1 hour.Now in a kadai add oil,when hot season it with fennel seeds and bay leaves.When it spultters put onins and curry leaves to it.Once the onions turn transparent add tomato.When oil oozes out add the marinated chicken to it and stir .Add very little water to it sice water will oozes out.Keep it in low flame and cook for 15 mins.When the chicken is fully dry sprinkle it with coriander leaves before serving.

Egg puffs

2007-10-22T05:31:00.000-07:00

Ingredients

1. Pastry sheet-1
2. Egg-2
3. Onion-1
4. Chilli powder-1 tsp
5. Coriander powder-1/2 tsp
6. Peas-1/4 cup
7. Ginger/garlic paste-1 tsp
8. salt

Method

Boil the eggs with water and cut them into half.Heat oil in a kadi and saute onions till it turns transparent.Then add ginger/garlic paste and fry till the raw smell goes.Now add chilli powder,coriander powder and add the frozen peas to it.keep it in low flame such thata it comes to a thick paste.Now take the pastry sheet cut them into four parts.Place this gravy along with half cut boiled egg.Close the edges of the sheets and place it in the oven for 350degree.

This can be served with tomato ketcup.

Chick peas kuzhambu

2007-10-18T06:18:00.000-07:00

Ingredients

1.Chick peas -1 cup
2.Onion-1
3.Tomato-1
4.Ginger/garlic paste-2 tsp
4.Coconut paste-3 tsp
5.Chilli powder-2 tsp
6.coriander powder-1 tsp
7.curry leaves

Method

In a kadai add oil and when hot season it with fennel seeds and add onions.Now add tomato and saute it for some time .When raw smell goes add ginger/garlic paste.To this gravy add boiled chick peas and add little water so that it mixe well with the gravy.While boiling add chilli powder ,coriander powder and salt.Finally add coconut paste nd keep it in low flame for 10 mins.

This goes well with rice and with idli.

Ven pongal and sambhar

2007-10-15T07:27:00.001-07:00

Ingredients

1.Rice -1 cup
2.Moong dhal-1/4 cup
3.Jeera-1 tsp
4.pepper-1/2 tsp
5.curry leaves
6.salt
7.Ghee

Method

Wash rice and moong dhal together .Add 3 1/2 cup of water and keep it in the pressure cooker for 10 mins.In the mean time coarsely ground pepper and jeera.Now in a frying pan add ghee ,when hot add jeera ,peeper ,cashews and curry leaves .Mix well such that pepper and jeera are mixed well in the pongal.

This is served hot with sambhar.

Valaipoo vadai

2007-10-02T08:36:00.000-07:00

Ingredients

1.Banana flower-1
2.shallots-8
3.Chilli powder-1 spoon
4.Fennel seeds-few
5.Tumeric powder
8.Curry leaves
9.Channa dhal
10.Salt

Method

Clean the banana flower as above and boil it in water.Add little tumeric powder to it.Soak channa dhal and keep it aside for 2 hour.When the flower is slightly cooked drain the water completly.Now grain channa dhal along with this flower to coarse consistansy.Mix the chopped onions ,curry leaves ,chilli powder and salt to the grained mixture.Make the mixture into a ball and make it flat in the palm.Now fry the vadai till it turns golden brown colour and place it in the tissue paper.

Happy vinayagar chathurthi!!!

2007-09-15T10:37:00.001-07:00

7 facts about me!

2007-08-01T06:07:00.000-07:00

Hi friends,
I am back!!!
I was bit busy these week so couldnt blog .I was suprised that i am tagged by ushaprashanth.I am sorry usha i was not able to respond to u immedietly.This is my meme

1.I am a professional degree holder from Tanjore held up in US after marriage. Basically I am a very sensitive person before marriage but after coming abroad I have become more matured and take everything in a easy going pace.
2.I am a gluttonous eater of cakes and icecream. Since I am little bit weight conscious I have stopped eating it.
3.I like to go to temples but after coming here it is bit tough. My hometown is famous for it. I have visited almost all the temples in tanjore. But very much eager to visit the temples in Kumbakonam.
4.I love to wear silk sarees, have a good collection of it. Yes…. of course the matching jewellery for it.
5.I came into this blogging world thru my friend Usha .I njoy blogging and I am learning many new things here.
6.I like to make new dishes and eagerly wait for my hubby’s comment :). I jus love non-vegetarian dishes a lot than vegetarian.
7.My favourite god is vinayagar.so whenever I go to new places I like to buy ganapati idols.

Gobi Manchurian

2007-06-27T06:23:00.000-07:00

Ingredients

1.Cauliflower-1 medium size
2.Corn flour-1/2 cup
3.Chilli powder-1 tsp
4.Tomato sauce- 3 tsp
5.Bell pepper-1/2
6.salt
7.Onion-1
8.Green chilli-2

Method

Cut the cauliflower into florets and boil it for 3 mins in hot water.Then drain the water and keep it aside.Now in a bowl mix corn flour powder chilli powder and salt .Add little water and make it into a paste.Dip Cauliflower florets into this paste and fry them until golden brown.Now in kadai heat oil and fry the onions till it turns transparent colour.Now add green chilli ,chopped bell pepper.Now add tomato sauce,chilli powder and saute it for a few sec. Finally add these fried gobi to it.Finaaly garnish it with coriander leaves.Gobi manchurian is ready!!!

Idly with hot chilli chutney

2007-06-19T06:21:00.001-07:00

I like to contribute this to WBB#12 hosted by Trupti....

This is one of the famous chutney in my hometown.The process is very simple but very tasty.

Ingredients

1.Red chilli-10
2.Garlic-6 flakes.
3.salt
4.Gingelly oil

Method
Fry the chillies with oil slightly, then grind it well with garlic flakes. It would be done well with Ammi kal than Mixie, I guess. Gingelly oil would definetly enhance the taste of the chutney if you add it. It awesome with Idly & Dosa.

My first cake.....

2007-06-12T06:21:00.000-07:00

In my family my hubby and my brother-in-law's birthday falls on the same day.So i planned to make a buttercream icing cake.I was much tensed while preparing it but my hubby boosted me up and by god's grace it came out well!!!

Sakarai Pongal (சக்கரை பொங்கல்)

2007-06-08T08:21:00.000-07:00

ingredients

1.Raw rice-3/4 cup
2.Moong dhal-1/4 cup
3.Jaggery-1 cup
4.Ghee-5 spoon
5.Cashew nuts-few
6.Milk-2 cups

method

Wash rice and soak it in water along with moong dhal for 15 min.Then pressure cook it in a cooker with 2 1/2 cup of milk and water respectively.In aseperate pan add 1/2 cup of water and add jaggery.Keep it in a low flame such that it melt sand forms into a syrup consistency.Then filter this with a strainer for impurities.Now mix this jaggery syrup into the cooked rice.Keep it in the low flame for 5 to 10 mins.Finally fry cashews in ghee and when turns slight golden colour mix it with the pongal.

Tanjore Chicken gravy

2007-05-30T06:13:00.000-07:00

Ingredients

1.Chicken-1 lb
2.Onions-1
3.Tomato-1
4.Ginger/garlic paste-2 spoons
5.Chilli powder-2 spoons
6.Coriander powder-1 1/2 spoons
7.Coconut paste-3 spoons
8.Bay leaf-1
9.Fennel seeds
10.Curry leaves
11.Tumeric powder-a pinch

Method

Wash chicken and marinate it with tumeric powder and salt keep aside for few minutes. Now in a kadai drizzle it with oil and when hot add fennel seeds and bay leaf.When spulters add chopped onions ,curry leaves and tomato.Fry till it turns into a gravy form.Now in the mean time with the marinated chicken add coriander powder ,chilli powder , ginger garlic paste and coconut paste .Mix it well with the chicken .Add this chicken to the gravy in the kadai.Gently mix the chicken and do not add water till the oil oozes out of the chicken.When oil oozes add water and salt .Close the lid.Keep it in a medium flame for it cook well.

This can served for rice, dosai and paratha.

Mutton kheema curry

2007-05-21T18:58:00.000-07:00

INGREDIENTS

1.Mutton kheema-1 cup
2.Onion-1 small
3.Ginger/garlic paste-3 paste
4.Tomato-1
5.Chilli powder-1 spoon
6.garam masala-1 spoon
7.Curry leaves
8.Coriander leaves
9.Tumeric powder-1/2 spoon

METHOD

Wash mutton thoroughly with a strainer ang marinate it with salt chilli powder,tumeric,ginger garlic paste and salt for 2 hours.In a frying pan drizzle with oil,when hot add onions .When turns transparent add tomato and add the marinated mutton kheema.Add some water to it and close the lid.Now add little garam masala to it. After fully cooked add coriander leaves to garnish.

This can be served for chappati or dosa.

Veg kurma

2007-05-16T07:13:00.000-07:00

Ingredients

1.Beans-1 cup
2.Peas-1 cup
3.Broccoli-1/2 bunch
4.Carrot-1 cup
5.Potato-1 cup
6.coconut -1/2 cup
7.Ginger garlic paste-4 spoons
8.green chillis-3
9 Onions-1/2
9.cinnamon-1
10.bay leaf-1
11.shallots-4
12.tomato-1

Method

Clean the vegetables and cook it seperately in a microwave for 5 mins.Now in oil fry chilli,shallots,bay leaf,coconut and garlic.Grind all these ingredients into a fine paste.In a pan add these paste along with the cooked vegetables and add water to it.Cook this till the raw smell goes .In a seperate kadai drizzle with oil and when hot add bay leaf and cinnamon.When spullters add chopped onions and fry till it turns transparent.Then add tomato and make it into a paste.Add this to the pan with the vegetables and close the lid.Finally garnish with coriander leaves.

This can be served for chapati and paratha.

HAPPY MOTHERS DAY !!!

2007-05-11T13:40:00.000-07:00

Peas pulav

2007-05-10T07:41:00.000-07:00

I like to contirbute to A to Z Indian vegetables event.

Ingredients

1.Basmati rice-1 cup
2.Peas-1/2 cup
3.Onion-1
4.Ginger/garlic paste-2 spoons
5.chilli paste-1 spoon
6.oil/ghee-1 spoon

Method

Wash the rice and keep it aside.Now in a pressure cooker drizzle with oil and ghee.When hot add onion and fry till it turns transparent.Then add ginger garlic paste and chilli paste and fry till the raw smell goes.Then finally add peas to it and fry for a while.Add rice and measure the water(1:2) and allow to cook for 2 whistle.This can be served with onion raitha.

Pepper chicken

2007-05-09T06:05:00.000-07:00

Ingredients

1.Chicken –1 lb
2.Shallots-1 cup
3.Tomato-1
4.Ginger-1”
5.Garlic-2 flakes
6.Tumeric powder-a pinch
7.Curry leaves
8.Coriander powder-1 spoon
9.Pepper corns-1 spoon
10.Fennel seeds-1/2 spoon
11.Salt
12.Coriander leaves to garnish

Method:

Clean and rinse the chicken thoroughly and marinate it with tumeric powder salt and ginger garlic paste for atleast an hour. In a kadai drizzle oil and when hot put fennel seeds.When it splutters add onions and fry for a while.After it turns transparent add tomato and fry till it turns into a paste.Now add the marinated chicken and along with it add the other masala except pepper.Keep it in a low flame and add little water.Once the chicken is cooked finally add powdered pepper and cook for 5 min in a low flame.Serve it after garnishing with coriander leaves.

I like to contribute this to RCI

Jeera rice

2007-05-04T06:46:00.000-07:00

Ingredients

1.Basmati rice-1 cup
2.Jeera seeds-1 tb spoon
3.Cashews
4.Coriander
5.Ghee-1 spoon
6.Salt

Method

Wash the rice and keep it aside. Now in a cooker put 1 spoon of ghee along with half spoon of oil. When it becomes hot add jeera, cashews ,once it splutters add coriander and salt .Keep it in a low flame and add rice .Then add water and close the lid. Allow 2 whistles and stop. Since the rice is not spicy it can be served with spicy hot egg masala.

Masal vadai

2007-05-02T09:47:00.000-07:00

Ingredients:

1.Bengal gram-1 cup
2.Red dried chilli-2
3.Onions-1/2
4.Garlic-2 flakes
5.Cinnamon-1
6.Curry leaves

Method:

Soak gram for 2 hour and grind coarsely with chilli, cinnamon and keep aside. Now mix it with chopped onions ,garlic, curry leaves and salt. Now with this make small balls and pat it in your palm. Fry the vadai till it turns golden brown colour and place it in the tissue.

Veg briyani

2007-05-02T09:06:00.000-07:00

Ingredients:

1.Basmati rice-2 cup
2.onion-1
3.tomato-1
4.beans-1/2 cup
5.peas-1/2 cup
6.carrot-1/2 cup
7.brocolli-1 bunch
8.ginger garlic paste-3 spoons
9.green chilli-4
10.tumeric powder-a pinch
11.mint leaves
12.bay leaf-113.cinnamon-2

Method:

Wash the rice and keep it aside. Heat oil in the cooker, when hot put bay leaf and cinnamon. When it splutters add ginger garlic paste. After they lose their raw smell, add onions and green chilli. Once the onion turns transparent add tomatoes. Close the lid till the tomatoes turn into gravy. Now add the vegetables and cook for 5 mins. Add salt and rice. The proportion of water is 1:2 for basmati rice. Close the lid and allow for 2 whistles.

Serve them hot with onion raitha

Sri karpaga vinayagar

2007-05-01T08:36:00.000-07:00

Kariya Sidhi Vinayagar

2007-05-01T08:10:00.000-07:00

Urad dhal vadai

2007-04-30T09:16:00.000-07:00

Ingredients

Urad dhal-1 cup
Onions-1/2
Green chilli-2
coriander leaves
ginger-1 small piece
salt

Method

Soak urad dhal for 1 hour.Grind it with very little water.While grinding add ginger pieces and green chillis.Grind till the batter becomes fluffy.Mix it with chopped onions greenchillis and salt.Now heat oil in a kadai,when becomes hot take a small ball of batter.Pat this ball in a plastic sheet and make a hole in the center.Drop them in oil ,fry till it turns golden brown.Place them in a tissue paper to absorb oil.

This can be served hot with coconut chutney.

Uchi Pillayar

2007-04-30T07:23:00.000-07:00

This is one of the famous temple in trichirapalli. The shrine is at a height of 273 feet and the number of steps is 417. The last flight of stairs leads to the pinnacle, where Uchi Pillayar sits and surveys the terrain below. Pillayar is decked in sandal paste and his eyes are so penetrating.Info from www.chennaionline.com

Sri ManakulaVinayagar

2007-04-29T15:25:00.000-07:00

The temple is now commonly called Manakkula Vinayaka, which is a corruption of the original Manarkula Vinayakar.This photo is taken from the site www.pariharam.com. This is one of famous temple in pondicherry.

Pillayar photo

2007-04-27T15:52:00.000-07:00

This is the wonderful photo of ganapati with lord shiva.This photo has been taken from the site
www.vishvarupa.com

Into blogging.....

2007-04-13T18:29:00.000-07:00

I want to start my my blog by posting a photo of my fave god ganapathi. In this blog you can find photos of lord ganesha with tit bits of facts and of course my recipes.Cooking became my all time hobby after marriage and the credit goes to my beloved husband,who encourages me in doing new dishes and giving the correct feedback. I learnt most of the recipes from my mother-in-law and from my mom.Hope u all njoy my recipes and pls feel free to give ur comments .