Will Be Back Soon!!!!

Friends lately for less than a month i have been really busy at home. Few stuff have kept me away from the blogging world. Will surely come back with in a week and start blogging regularly. I will be post my first year anniversary post as well the RCI for the month of May !!!!

Will be back soon!!!!!

Kathirikai Pulikuthi Curry -VoW -Brinjal Curry

This is so very simple and easy to prepare. For brinjal lovers this is a yummy recipe. Its is very tangy and spicy at the same time .This would be my entry for the event Vegetable of the week hosted by Pooja-Creative Ideas ..Here it goes !!

Raw Materials Required

Brinjal - 5-6 nos
Red Chilli - 1 tsp
Dosai Mulga podi -2 tsp
Sambhar Powder -2 tsp
Salt as desired
Tamarind -2 lemon size balls
Oil -3 tsp
Mustard Seeds -1 tsp
Urdh dhal -1/2 tsp
Hing a couple of pinches

Preparation Style

Wash the brinjal and cut four slice of the it. Do not cut through the brinjal because you need to fill in the masala powder. On the other side mix all the powder and salt together. Fill each brinjal with a couple of spoons of the powder and set it aside. Soak the tamarind in water for a couple of hours before preparing the dish.

In a small kadai add oil and mustard seeds. Allow it to crack and the urdh dhal and hing. Then slowly add the brinjal. Add the tamarind water to it . See to that the brinjal is soaked in the tamarind water. Let the gas be on low flame and cook for about 20-25 mts time. Do not disturb the brinjal while cooking because it make break .The tamarind liquid would reduce itself and shrink to a thick paste. Once you see the paste is thick and the brinjal is cooked off the gas and serve it with rice. Enjoy!!!!!

Beans Parup Usali

I used to never new to make parup usali initially. I learnt this technique from one of my friend. My husband loves them. Parup usali and rasam, that's the combination that we always have at home. But i like parup usali with plain rice. Mouth watering ..I really love them ..We can make with beans, banana flower (Vazhapoo) ,Kothavarangai (cluster beans).I made them with beans ....Its is a Sunday menu at my place. So just wanted to share with all my friends.

Raw Materials Required

Bean -1/2 lb

Chaana Dhal -1cup

Methi Seeds -Just few of them

Red chilli -4-5

Mustard Seeds -1 tsp

Oil- 2-3 tsp

Haldi-1/2 tsp

Salt as per taste

Preparation Style

Soak the dhal,methi and red chilli for a couple of hours. After a couple of hours course grind the soaked ingredients by adding haldi,a couple of pinches hing and salt just enough for the channa dhal.Do not add much water.Transfer them onto the idli steamer and steam them for 10 -15 mts. While this is happening cut the beans and wash them.In a small kadai add oil and mustard seeds and allow it to crack. Then add the beans and little salt for the beans alone and allow them to cook for few minutes.

On the other side take the cooked dhal from the steamer and allow it to cool for sometime. Then crumble the dhal into small pieces. One you see the beans is cooked add the dhal mixtures and toss it well. Serve it with hot rasam rice ...Enjoy

Happy Women's Day!!!!!

Today we celebrate International Women's Day. I wish all the women a great year ahead with all their achievements personally and professionally. I found this very apt poem which represents all of us .

A Rose that God Created
A ROSE THAT GOD CREATED
God created the rose in the likeness of a woman.
The rose represents her beauty.The stem represents her strength.The petals are soft as her delicate skin, the fragrance so pure and so sweet.The leaves represent her arms outstretched, always loving and giving and for perfection --- He made her heart of pure gold.

Thank you God for making me a woman...

@ Bellaonline.com

Now coming to the recipe part

This is one of the comfort food at my place.Quite easy and simple one .Once a week its a must menu ..Its best combination would be tomato rasam or lemon rasam..Here it goes ..

Raw Material Required

White pumkin (Squash) -1/2cup
Yellow pumkin (Squash) -1/2 cup
Chaana dhal -1/3 cup
Curry Leaves few
Kuttu powder -1 1/2 tsp (Rice and Chilli -Dry roasted and grind)
Haldi -1/3 tsp
Oil-2 tsp
Mustard seeds -1/2 tsp
Urdh Dhal -1/2 tsp
Hing a couple of pinches
Salt as desired

Preparation Style

Pressure cook the dhal and the veggie together. In a small kadai add oil and mustard seeds. Allow it to crack and add urdh dhal . Allow the dhal to change color and add the cooked veggie and dhal mixture. Add hing,haldi, kuttu powder and curry leaves and salt to it .Let it come to a boil and serve it hot with rice.

Bottle Gourd (Lauki) Kofta Curry

I think kofta's are Indian version of meat balls served with thick gravy. Koftas can be made of potato , mixed vegges and malai. I have only made lauki kofta and never tried making malai kofta .Would have to try it next time for sure. But last week i made lauki kofta and wanted to share with you all .Here it goes...

Raw Materials Required

Lauki (sorakkai) - 2 cups, (peel and grate the lauki )

Green chillies - 2-3 (chopped)
Ginger - 1 tsp (grated)
Besan (chick peas flour) - 1-2 cup (reqd for binding purpose)
Onion - 1 1/2

Tomatoes - 3
Ginger-garlic paste - 2 tsp

Cashew -4-5

Cream -1/2 cup (used Half and Half)
Chilli powder - 1 tsp
Turmeric powder - ½ tsp
Garam masala powder - 1 tsp

Kitchen King Masala -1/2 tsp

Oil for deep frying

Salt to taste

Preparation Style

Kofta Preparation

Peel the gourd 's skin and grate them. Add salt to it and squezz the water out of it. Add chillies, ginger and salt. Mix them well and add the besan to it. Just enough besan to bind the gourd and then make small balls out of it. Then deep dry these small balls and until they are golden brown and the koftas are cooked properly.

Gravy Preparation

Grind onion , tomato ,cashew and ginger garlic paste together. In a small kadai add little oil and gravy. Allow the gravy to come to a boil and start to loose color .Then add all the masala and let it boil for sometime. Add the cream and little salt ad mix them well. Then add the kofta's and give them a toss with the gravy. Garnish with coriander leaves and serve them hot with chapati..

My Awards and Potato Bonda ---Thankyou All

Just one month more to go for my 1st year anniversary and few little more post for my 100th post and i got these 2 awards ...It is really something unimaginable .. i have to thank each and every person who have been coming to my blog often and supporting me by commenting your thoughts and encouraging me ...

This all started one day when was searching for a recipe i had come across mythreyee blog. She was the first who inspired me to start my blog. If fact she was very kind to respond to my emails for my initial start up. I had come across Asha ji website and had mailed her also for few advice. She was very supportive and kind to guide me. Thank you both once again...

Award is something that inspires me more to innovate new recipe and post them. You know i have put on so much weight by cooking and trying many new recipe. I keep trying and cooking and experimenting many new recipes at home.

Thank you Mythreyee for passing the Rocking Girl award .

Thank you Seema for passing me Nice matters award. Its about..

"“Nice Matters Award is for those blogger who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.” "

Loads of friends and loads of ideas and tones and tones of knowledge is what i have gained in all these months of blogging.

I am going to pass these awards to TBC - Budding Cook and Sree - Tasty Travel .

Now coming to the recipes ...I am sure everybody would love to eat...

This is the first time i am making them at home. My mom used to make them but never ventured on it alone. So for the first time the outcome was awesome. This has a huge list of ingredients, but it tasted awesome. So here it goes...

Raw Materials Required


Dipping Batter Alone

Bengal-gram dal flour – 2 cups
Rice Flour -1 cup
Red chilli powder – 1 tsp
Hing a couple of pinches
Salt as per desire

Potato Bonda

Potatoes – 1 lb (pressure cook and peel the skin and mash them well)
Onion -1 -2 cup (diced)
Green chillies -6-7 ( finely chopped)
Haldi powder -1/2 tsp
Mustard Seeds -1 tsp
Urdh Dhal -1/2 tsp
Oil -3 tsp
Hing a couple of pinches
Curry leaves
Lemon Juice 5-6 tsp
More oil for deep frying..


Preparation style..

Mix all the batter ingredients together by adding enough water. The consistency should be semi thick and set them aside. In a kadia add the oil and mustard seeds. Allow it to crack and then add urdh dhal.Then add hing ,onion ,green chilli and fry them until they turn brun. Then add haldi powder and smashed potato and mix them well. Add salt and lemon juice and mix them well.

Take small handful of the potato mix and make small tiny balls and keep them in a tray. On the other side heat the oil for deep frying. Once the oil is hot then take the potato ball and dip it in the batter and see to that the batter is all over the potato ball (entire coating) and very slowly drop it hot oil. Drop 4 potato balls at a time in the hot oil so that you have enough space to turn and flip the balls around so as you get an crunchy and crispy layer on the outside. Once it starts to change color then remove from the oil and place them in a tissue paper to drain out the excess oil.

I served my potato Bonda with coconut chutney.Simple and easy one !!

Coconut Chutney

Raw Materials

Coconut -1 cup
Green chilli -2-3
Salt as per desire

Preparation Style

Grind all the ingredients together by adding enough water. Transfer them to a small bowl and add salt and mix well and serve with potato Bondo.

Thank you all once again ..Enjoy the Bonda !!!!

Rescue Please!!!!!

This is the first time i am a biscotti..Not sure where the mistake was .It really melted away.But it was a real disaster. Although the taste was good but it was not crispy.Even seema our friend tasted it.She liked it but was not crispy. I prepared as per the instruction on the website Foodnetwork-Giada ..But did not turn up well ...Could any body share with me the perfect recipe ..I would love to prepare it ....

Omapodi

Who does like omapodi .I make them often at home .Its awesome to have some omapodi and hot hot chai .No words to say .I make them and try it to store it for a week but does not stay beyond a couple of days ...Temptations are on the sky when we have omapodi at home .. Its a simple recipe and here it goes ...

Raw Marterials Required

Omum (ajwain)-1 tbsp

Besan (gram flour) -1 1/2 cup

Rice flour-1/2 cup

Chilli Powder -1/2 tsp

Hing a couple of pinches

Salt to taste

Preparation Style

Soak omum in warm water for about an hour before preparing the omapodi and grind it along with water.Then strain the grinded liquid and keep the water aside.In a small bowl mix together all the ingredients and knead the dough with omum water.Add enough water so that the dough is more or else similar to the chapati dough or a puri dough. On the other side in a big kadia add oil for deep frying and let it become hot.With the help of the omapodi presser add small portions of dough and squeeze it in small portions into the hot oil . See to that the bubbles calm down and drain the excess oil. Server them with hot chai!!!

Pineapple Rasam

Another version of rasam. I follow the same procedure as i do it for lemon rasam, just simple additions to it. I prepare it almost once a week at home as it is very simple and easy. Its very simple and taste awesome ...Here it goes .

Raw Materials

Turvar dhal -1 cup
Tomato -1 (cut into small pieces)
Green chilli -3 (slit in the middle)
Ginger -2 ttsp

Pineapple Chunks -1 small tin
Mustart Seeds -1/2 tsp
Haldi -1/3 tsp
Coriander Leaves
Rasam Powder -1/3 tsp
Salt as per taste

Preparation Style

Wash the dhal and transfer it in a small bowl.In the same bowl add tomato, green chillies,ginger,pineapple chunks(the whole small tin) and pressure cook them. Once they are pressure cooked allow them to cool. In a kadai add oil and mustard seeds .Allow them to crack and then add the cooked dhal to it .Add haldi , rasam powder and salt and allow it to come to a boil. Off the gas add coriander leaves and allow the rasam to cool for 10-15 mts.Serve it with hot rice. It taste awesome. As the pineapple gets cooked along with the dhal the flavor of the pineapple mixes well with the dhal and taste awesome ..Simple one ..Enjoy!!!

Lemon Rasam - JFI -Lemon Ingredient

This is one of the easiest thing ...I call this as comfort food at my place. If I am tired, not in a mood to cook I prepare lemon rasam. It’s very simple and taste awesome ...Here it goes...

Raw Materials Required

Turvar dhal -1 cup

Tomato -1(chopped)

Green chilli -3 (slit in the middle)

Ginger -2 ttsp

Lemon -3 nos (get the juice from the fresh lemon)

Mustart Seeds -1/2 tsp

Haldi -1/3 tsp

Coriender Leaves few

Rasam Powder -1/3 tsp (i use home made)

Salt as per taste

Preparation Style

Wash the dhal and transfer it in a small bowl. In the same bowl add tomato, green chilies, ginger and pressure cook them. Once they are pressure cooked allow them to cool. In a kadai add oil and mustard seeds .Allow them to crack and then add the cooked dhal to it .Add haldi, rasam powder and salt and allow it to come to a boil. Off the gas add coriander leaves and allow the rasam to cool for 10-15 mts.Then add fresh lemon juice and serve it with rice..

Yummy yummy rasam ready!!!!

This would be my entry for Jihva for Ingredients, started by Indira of Mahanandi hosted by Coffee Spice Cafe -JFI "Lime/Lemon" for this month.

Enjoy!!!