September 27, 2012

Triple Surprise Day !!!

    Willing to know what's that triple surprises are all about ???!! Here comes the first surprise, My blog's regular readers will be well-known that my hubby will never-ever care about my blog and sometimes even me !! Whenever, i ask him to check some interesting post of mine, he'll simply check the added clicks and he'll never read the content and will not give any feedback too !! How lucky wife i am, don't be envy :). Sometimes, NO NO always we use to fight for this issue. But today when i checked my official mail as soon as i reached office, There comes the suprise part, yes, he has FORWARDED A MAIL TO ME, Its UNBELIEVABLE !!! that too a cookery related mail !!! Yipppppeeeeee !!!!! It may be silly for u but for me, Its a real surprise :)

    Here's the second surprise, its about the mail sent by my hubby !! Can you able to imagine, you can get recipes by sending a very simple sms ??!!! Yeah ! there is an app created by my hubby's colleague. It was amazing. First i didn't believe, but when i tried it OMG ! i was jumping. Yes, it WORKS !!! i need to convey my heartfelt thanks to my hubby and to creator as well :)
Late'ah anupinalum latest'ah anupinaaru :P

Here is the gist about that app in creator's word:

"Hi,
This is an application I’ve developed for all India application contest.

It’s an SMS based application which I’ve named “RECIPE FINDER”. Message @cookbook any dish name to any number given below.

Try it at least once and you will like it for sure and it will help me in the contest too :)
Contest winner is chosen based on the number of users the App gets so every single message helps.
Image below explains how to use my app. Please forward this to all your contacts and project mates and post in facebook too if possible.
"

Here comes the step....

Suppose if you have any problem with the image, here comes the steps:

1. Type @cookbook <any dish name> and send to 92444 92444 eg. @cookbook Dosai
2. You will get all types of dish available with an alphabet or number assigned to it.
3. Reply with the alphabets or number
4. You will get Ingredients and Directions on how to make the dish.

OTHER NUMBERS:
ANDHRA 92462-01234/92977-77777/92464-92464
KARNATAKA 92434-92434
MAHARASTRA 92202-92202
TAMILNADU 92444-92444/92821-92821/9281092810
DELHI 92668-92668/92665-92665
GUJARAT 92273-92273

That's all, So simple is it...??

    Seems, he has created this app for some "ALL INDIA APPLICATION CONTEST", lets all try this atleast once and give him a possibility to be a winner. Just sending 2 sms doesn't matters, is it !!!. If possible spread a word across globe. :)

 Last but not least !!! This is my 200th post :) Happy that i posted it for some good cause !!! :)

September 23, 2012

How to set Curd ?

     Got bored and also become lazy nowadays to compose a recipe post so for a change, thought of posting some informative post which is the most useful & simple process for us in our routine work. Yes, today am going to brief about procedure of making curd or in another term setting of curd. My mom is well expertise in setting curd. Yes, My neighbour will give a bowl of warm milk and ask my mom to set it as curd. Mom use to tell, setting of curd needs a proper procedure and at the time it depends upon the "Kai Pakkuvam". Thank god even me fall under that "Kai Pakkuvam" person category. So, here comes my Kai pakkum :)


ALL YOU NEED:
Thick Milk 1/4 litre
Fermented Curd 1 spoon

METHOD:
     Bring 1/4 litre milk to boil. Keep it simmer and let it boil. Once done, put off the flame. Allow it cool not completely till it comes to luke warm. Now add a spoon of curd and give hard stir without any lumps. Close the bowl with lid. Will keep the closed bowl into a hot pack and close it. Keep it overnight i.e. for 6 - 7 hrs. Now check it in the early for perfect setted curd.

Note: Adding water to the milk is strictly RESTRICTED.

September 19, 2012

Oorundai or Vada or Pakoda Kuzhambu II

     As i intimated you long long ago so long ago in my Version I post, here posting the Version II of Urundai Kuzhambu. Story starts >> As we are Salem based people, we are new to this recipe when we come to chennai. Our family friend used to prepare this complicated and tasty gravy weekly once and even they used to share this to us. I was sceptical to have that. You know how it tasted ??!! Oh God ! it was tasted heavenly, mainly the balls added into the gravy. Even my hubby like this gravy, one day planned to try this during my early marriage days when i was a novice in cooking, i was like huh! such a big complicated process. Totally tired but one consoling thing was we both enjoyed throughly. It was real lip smacking gravy :) Nowadays it become a usual recipe even me become expert to prepare this in short time :P



ALL YOU NEED:
Masala Vadai (Round shape) 6 Nos.
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Turmeric Powder Pinch
Sambar Powder 2 spoons
Tamarind Syrup 1/4 cup
Curry Leaf 2 twigs
Coriander Leaf 1 twig
Water Required
Mustard 1 spoon
Salt To Taste

To Grind:
Coriander Powder 1 spoon
Coconut 5 pieces
Fennel Seed 1/2 spoon
Garlic 5 Cloves





METHOD:
     Heat a spoon of oil in a pan. Let the mustard gets splutters. Add chopped onion, tomato, curry leaf and corainder leaf. Saute it for a while. Meantime, grind the ingredients under section "To Grind". Pour the grinded items into the pan. Add turmeric powder, sambar powder and required salt. Add required amount of water and 1/4 cup of tamarind syrup. Allow it to boil, until raw smell goes off. Once done, put off the flame. Add Vada balls into and serve after 45 minutes with hot steamed rice.

♬ Sangeetha♡Nambi ♬

September 14, 2012

Karuveppilai Kuzhambu/Curry Leaf Curry

     As am a office goers, daily i use to struggle for one thing by default. That is, what to be prepared to fill my lunch box for next day !! This will be my daily struggle which starts @ 4 p.m a day before. One day , Guess, that was a mid of the week (Wednesday), i was literally clue-less what to prepare for next day lunch time, finally thought of trying some new gravy using some basic in-house ingredients at the same time, it should be healthy too. So, added all the ingredients what all i got in my hand :) Finally, done with the recipe too.
     My lunch time came, my lunch mates tasted it asked for the recipe as it was tasted heavenly. OMG ! What a great surprise to me at the same time, i was in a bit dilemma, do you know why !! i forgot the ingredients which i added b'cos i used max of all the ingredients when prepared this :P finally, recollect and informed them without any further delay, thought of loggin it in my space too. So, here comes my INNOVATIVE Gravy :)


INGREDIENTS:

ALL YOU NEED:
Curry Leaf 1 Handful
Ginger 2 inch
Pepper 1 spoon
Cumin Seeds 1/2 spoon
Bengal Gram 1 spoon
Garlic 6 cloves
Turmeric Powder Pinch
Sambar Powder 1 spoon
Gingelly Oil 3 spoons
Tamarind Syrup 1/4 cup
Coconut 3 pieces
Water Required
Salt To Taste

To Temper:
Mustard 1 spoon
Curry Leaf 1 Twig
Oil 1 spoons

METHOD:
     Heat a spoon of oil in a pan, add all the ingredients "ALL YOU NEED" section except Tamarind syrup. Saute it until raw smell goes off. Allow it to cool. Grind it to a fine paste. Heat a spoon of oil, add mustard and curry leaf. Pour the grinded paste, add required amount of water and pour the tamarind syrup. Now adjust with salt. Allow it to boil for a while. Put off the flame and serve hot with steamed rice and pappad.

Note: Bengal gram can be added more, which give thickness to the gravy...

♬ Sangeetha♡Nambi ♬

September 11, 2012

Beans Egg stir Fry

     I am not a big lover of Beans. On the other hand, i love Beans when it is prepared with Egg. Sounds like Mad is it !!! :P This stir fry will not be much spicy so, whenever i prepare Vatha Kuzhambu or Puli Kuzhambu, my sidedish will be this for sure. Even my lil one is not a bean lover but she is an egg lover, so this is the dual healthy recipe to serve to toddlers.


ALL YOU NEED:
Urad Dhall 1 spoon
Chopped Onion 2 Nos.
Red Chilly (Optional) 3 Nos.
Curry Leaf 1 Twig
Coriander Leaf 2 Twigs
Garlic 4 cloves
Egg 2 Nos.
Salt To Taste
Oil To Saute

To Pressure Cook
Chopped Beans 1/4 Kg
Turmeric Powder Pinch
Sambar Powder 1/2 spoon
Salt Pinch
Water 1/4 cup

METHOD:
     Take a wide pan, add all ingredients under "To Pressure Cook" section and mix it. Close the pan, allow it to boil until beans get cooked. Drain the excess water and keep it aside. Now heat a spoon of oil in a pan, add Urad Dhall, chopped onion, mashed Garlic, curry leaf, corainder leaf, saute it for a while. Now add cooked beans and saute it few minutes. Now, its time to add egg. Break the egg in a bowl and add pour the content into the beans mixture. Donot stir. Let it sit for a 2 minutes. Then give a hard stir until it mix-up with the entire beans mixture. Put off the flame once the egg cooked well.

Note: Can also add chopped tomato while sauting.

♬ Sangeetha♡Nambi ♬

September 7, 2012

Onion Chutney

     The most favorite chutney of mine. Being a "Dont Waste" person, whenever i prepare this chutney, i use to pray it should be left out atleast some few spoons !! Do you know why ??!! So that will get some spoons to lickaway !! He he he :P Also, i should say this is my savior, Yes, if i dont feel like prepare some gravy for my tiffen. Blindly i'll prepare. Even my hubby and lil will love this for sure. So, here comes my lick away chutney !!!


ALL YOU NEED:
Big Onion 3 Nos.
Urad Dhall 1 spoon
Bengal Gram 1 1/2 spoon
Red Chilly 3 Nos.
Curry/Corainder Leaf 2 Twigs
Coconut pieces 4 Nos.
Salt To Taste
Oil To Saute

To Temper:
Mustard 1 spoon
Curry Leaf 1 Twig
Oil 1 spoons


METHOD:
     Heat a spoon of oil in a pan. Add Urad Dhall, Bengal Gram, saute it in oil until it turns golden brown. Now add diced onion, red chilly, Corainder Leaf and add pinch of salt. Saute it well until raw smell goes off. Let it cool for a while. Now grind the saute items along with coconut pieces and adjust with salt. Now temper it by heating a spoon of oil in a pan, add mustard and curry leaf into it. Put off the flame. Add it to the chutney and serve with Hot idli.

Note: Can also add green chilly instead of red chilly or also try by adding both. Also, i'll prefer to temper this chutney. So, tempering is also purely OPTIONAL

♬ Sangeetha♡Nambi ♬

September 3, 2012

Drumstick leaf Sambar

     I am not a big lover of Sambar. But when it is with Drumstick, OMG ! immediately i'll follow in love. You know, LOVE IS BLIND :P You know even it will drink this sambar when it is in excess amount. I love to taste it with softy chapathi rather than hot steamed rice. This recipe was looted from my MIL. Moreover, this is the another "Our family's favorite"... :)


ALL YOU NEED:
Drumstick leaf Handfull
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Sambar Powder 1 1/2 spoon
Toor Dhall 1 cup
Turmeric Powder Pinch
Tamarind syrup 1/4 cup
Water 1 cup
Salt To Taste
Oil To prepare

To Temper:
Oil 2 spoons
Mustard 1 spoon
Cumin Seeds 1 spoon
Red Chilly 2 Nos.
Garlic 6 Nos.
Hing Pinch

METHOD:
     Pressure cook Toor dhall and keep it aside. Heat a spoon of oil in a pan, add chopped onion and chopped tomato. Saute it for a while. Now pour the pressure cooked toor dhall, tamarind syrup, sambar powder and salt. Add required amount of water. Let it boil until raw smell goes off. Once done, add the cleaned drumstick leaves and give a hard stir. Adjust with salt. Close the pan with lid. Leave it until the leaves gets cooked. Make sure, not to cook much, b'cos it will give bitter taste. Meantime, take a pan, heat a spoon of oil, add all the ingredients under section "To Temper" and pour it into sambar. Allow it to cook and check whether the leaf got cooked. Put off the flame. Now transfer it to serving bowl and serve hot with some perfect combo Pototo fries like THIS and THIS

Note: Make the sambar bit watery so that, once we put drumstick leaf, it will become thick automatically.

♬ Sangeetha♡Nambi ♬

September 27, 2012

Triple Surprise Day !!!

    Willing to know what's that triple surprises are all about ???!! Here comes the first surprise, My blog's regular readers will be well-known that my hubby will never-ever care about my blog and sometimes even me !! Whenever, i ask him to check some interesting post of mine, he'll simply check the added clicks and he'll never read the content and will not give any feedback too !! How lucky wife i am, don't be envy :). Sometimes, NO NO always we use to fight for this issue. But today when i checked my official mail as soon as i reached office, There comes the suprise part, yes, he has FORWARDED A MAIL TO ME, Its UNBELIEVABLE !!! that too a cookery related mail !!! Yipppppeeeeee !!!!! It may be silly for u but for me, Its a real surprise :)

    Here's the second surprise, its about the mail sent by my hubby !! Can you able to imagine, you can get recipes by sending a very simple sms ??!!! Yeah ! there is an app created by my hubby's colleague. It was amazing. First i didn't believe, but when i tried it OMG ! i was jumping. Yes, it WORKS !!! i need to convey my heartfelt thanks to my hubby and to creator as well :)
Late'ah anupinalum latest'ah anupinaaru :P

Here is the gist about that app in creator's word:

"Hi,
This is an application I’ve developed for all India application contest.

It’s an SMS based application which I’ve named “RECIPE FINDER”. Message @cookbook any dish name to any number given below.

Try it at least once and you will like it for sure and it will help me in the contest too :)
Contest winner is chosen based on the number of users the App gets so every single message helps.
Image below explains how to use my app. Please forward this to all your contacts and project mates and post in facebook too if possible.
"

Here comes the step....

Suppose if you have any problem with the image, here comes the steps:

1. Type @cookbook <any dish name> and send to 92444 92444 eg. @cookbook Dosai
2. You will get all types of dish available with an alphabet or number assigned to it.
3. Reply with the alphabets or number
4. You will get Ingredients and Directions on how to make the dish.

OTHER NUMBERS:
ANDHRA 92462-01234/92977-77777/92464-92464
KARNATAKA 92434-92434
MAHARASTRA 92202-92202
TAMILNADU 92444-92444/92821-92821/9281092810
DELHI 92668-92668/92665-92665
GUJARAT 92273-92273

That's all, So simple is it...??

    Seems, he has created this app for some "ALL INDIA APPLICATION CONTEST", lets all try this atleast once and give him a possibility to be a winner. Just sending 2 sms doesn't matters, is it !!!. If possible spread a word across globe. :)

 Last but not least !!! This is my 200th post :) Happy that i posted it for some good cause !!! :)

September 23, 2012

How to set Curd ?

     Got bored and also become lazy nowadays to compose a recipe post so for a change, thought of posting some informative post which is the most useful & simple process for us in our routine work. Yes, today am going to brief about procedure of making curd or in another term setting of curd. My mom is well expertise in setting curd. Yes, My neighbour will give a bowl of warm milk and ask my mom to set it as curd. Mom use to tell, setting of curd needs a proper procedure and at the time it depends upon the "Kai Pakkuvam". Thank god even me fall under that "Kai Pakkuvam" person category. So, here comes my Kai pakkum :)


ALL YOU NEED:
Thick Milk 1/4 litre
Fermented Curd 1 spoon

METHOD:
     Bring 1/4 litre milk to boil. Keep it simmer and let it boil. Once done, put off the flame. Allow it cool not completely till it comes to luke warm. Now add a spoon of curd and give hard stir without any lumps. Close the bowl with lid. Will keep the closed bowl into a hot pack and close it. Keep it overnight i.e. for 6 - 7 hrs. Now check it in the early for perfect setted curd.

Note: Adding water to the milk is strictly RESTRICTED.

September 19, 2012

Oorundai or Vada or Pakoda Kuzhambu II

     As i intimated you long long ago so long ago in my Version I post, here posting the Version II of Urundai Kuzhambu. Story starts >> As we are Salem based people, we are new to this recipe when we come to chennai. Our family friend used to prepare this complicated and tasty gravy weekly once and even they used to share this to us. I was sceptical to have that. You know how it tasted ??!! Oh God ! it was tasted heavenly, mainly the balls added into the gravy. Even my hubby like this gravy, one day planned to try this during my early marriage days when i was a novice in cooking, i was like huh! such a big complicated process. Totally tired but one consoling thing was we both enjoyed throughly. It was real lip smacking gravy :) Nowadays it become a usual recipe even me become expert to prepare this in short time :P



ALL YOU NEED:
Masala Vadai (Round shape) 6 Nos.
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Turmeric Powder Pinch
Sambar Powder 2 spoons
Tamarind Syrup 1/4 cup
Curry Leaf 2 twigs
Coriander Leaf 1 twig
Water Required
Mustard 1 spoon
Salt To Taste

To Grind:
Coriander Powder 1 spoon
Coconut 5 pieces
Fennel Seed 1/2 spoon
Garlic 5 Cloves





METHOD:
     Heat a spoon of oil in a pan. Let the mustard gets splutters. Add chopped onion, tomato, curry leaf and corainder leaf. Saute it for a while. Meantime, grind the ingredients under section "To Grind". Pour the grinded items into the pan. Add turmeric powder, sambar powder and required salt. Add required amount of water and 1/4 cup of tamarind syrup. Allow it to boil, until raw smell goes off. Once done, put off the flame. Add Vada balls into and serve after 45 minutes with hot steamed rice.

♬ Sangeetha♡Nambi ♬

September 14, 2012

Karuveppilai Kuzhambu/Curry Leaf Curry

     As am a office goers, daily i use to struggle for one thing by default. That is, what to be prepared to fill my lunch box for next day !! This will be my daily struggle which starts @ 4 p.m a day before. One day , Guess, that was a mid of the week (Wednesday), i was literally clue-less what to prepare for next day lunch time, finally thought of trying some new gravy using some basic in-house ingredients at the same time, it should be healthy too. So, added all the ingredients what all i got in my hand :) Finally, done with the recipe too.
     My lunch time came, my lunch mates tasted it asked for the recipe as it was tasted heavenly. OMG ! What a great surprise to me at the same time, i was in a bit dilemma, do you know why !! i forgot the ingredients which i added b'cos i used max of all the ingredients when prepared this :P finally, recollect and informed them without any further delay, thought of loggin it in my space too. So, here comes my INNOVATIVE Gravy :)


INGREDIENTS:

ALL YOU NEED:
Curry Leaf 1 Handful
Ginger 2 inch
Pepper 1 spoon
Cumin Seeds 1/2 spoon
Bengal Gram 1 spoon
Garlic 6 cloves
Turmeric Powder Pinch
Sambar Powder 1 spoon
Gingelly Oil 3 spoons
Tamarind Syrup 1/4 cup
Coconut 3 pieces
Water Required
Salt To Taste

To Temper:
Mustard 1 spoon
Curry Leaf 1 Twig
Oil 1 spoons

METHOD:
     Heat a spoon of oil in a pan, add all the ingredients "ALL YOU NEED" section except Tamarind syrup. Saute it until raw smell goes off. Allow it to cool. Grind it to a fine paste. Heat a spoon of oil, add mustard and curry leaf. Pour the grinded paste, add required amount of water and pour the tamarind syrup. Now adjust with salt. Allow it to boil for a while. Put off the flame and serve hot with steamed rice and pappad.

Note: Bengal gram can be added more, which give thickness to the gravy...

♬ Sangeetha♡Nambi ♬

September 11, 2012

Beans Egg stir Fry

     I am not a big lover of Beans. On the other hand, i love Beans when it is prepared with Egg. Sounds like Mad is it !!! :P This stir fry will not be much spicy so, whenever i prepare Vatha Kuzhambu or Puli Kuzhambu, my sidedish will be this for sure. Even my lil one is not a bean lover but she is an egg lover, so this is the dual healthy recipe to serve to toddlers.


ALL YOU NEED:
Urad Dhall 1 spoon
Chopped Onion 2 Nos.
Red Chilly (Optional) 3 Nos.
Curry Leaf 1 Twig
Coriander Leaf 2 Twigs
Garlic 4 cloves
Egg 2 Nos.
Salt To Taste
Oil To Saute

To Pressure Cook
Chopped Beans 1/4 Kg
Turmeric Powder Pinch
Sambar Powder 1/2 spoon
Salt Pinch
Water 1/4 cup

METHOD:
     Take a wide pan, add all ingredients under "To Pressure Cook" section and mix it. Close the pan, allow it to boil until beans get cooked. Drain the excess water and keep it aside. Now heat a spoon of oil in a pan, add Urad Dhall, chopped onion, mashed Garlic, curry leaf, corainder leaf, saute it for a while. Now add cooked beans and saute it few minutes. Now, its time to add egg. Break the egg in a bowl and add pour the content into the beans mixture. Donot stir. Let it sit for a 2 minutes. Then give a hard stir until it mix-up with the entire beans mixture. Put off the flame once the egg cooked well.

Note: Can also add chopped tomato while sauting.

♬ Sangeetha♡Nambi ♬

September 7, 2012

Onion Chutney

     The most favorite chutney of mine. Being a "Dont Waste" person, whenever i prepare this chutney, i use to pray it should be left out atleast some few spoons !! Do you know why ??!! So that will get some spoons to lickaway !! He he he :P Also, i should say this is my savior, Yes, if i dont feel like prepare some gravy for my tiffen. Blindly i'll prepare. Even my hubby and lil will love this for sure. So, here comes my lick away chutney !!!


ALL YOU NEED:
Big Onion 3 Nos.
Urad Dhall 1 spoon
Bengal Gram 1 1/2 spoon
Red Chilly 3 Nos.
Curry/Corainder Leaf 2 Twigs
Coconut pieces 4 Nos.
Salt To Taste
Oil To Saute

To Temper:
Mustard 1 spoon
Curry Leaf 1 Twig
Oil 1 spoons


METHOD:
     Heat a spoon of oil in a pan. Add Urad Dhall, Bengal Gram, saute it in oil until it turns golden brown. Now add diced onion, red chilly, Corainder Leaf and add pinch of salt. Saute it well until raw smell goes off. Let it cool for a while. Now grind the saute items along with coconut pieces and adjust with salt. Now temper it by heating a spoon of oil in a pan, add mustard and curry leaf into it. Put off the flame. Add it to the chutney and serve with Hot idli.

Note: Can also add green chilly instead of red chilly or also try by adding both. Also, i'll prefer to temper this chutney. So, tempering is also purely OPTIONAL

♬ Sangeetha♡Nambi ♬

September 3, 2012

Drumstick leaf Sambar

     I am not a big lover of Sambar. But when it is with Drumstick, OMG ! immediately i'll follow in love. You know, LOVE IS BLIND :P You know even it will drink this sambar when it is in excess amount. I love to taste it with softy chapathi rather than hot steamed rice. This recipe was looted from my MIL. Moreover, this is the another "Our family's favorite"... :)


ALL YOU NEED:
Drumstick leaf Handfull
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Sambar Powder 1 1/2 spoon
Toor Dhall 1 cup
Turmeric Powder Pinch
Tamarind syrup 1/4 cup
Water 1 cup
Salt To Taste
Oil To prepare

To Temper:
Oil 2 spoons
Mustard 1 spoon
Cumin Seeds 1 spoon
Red Chilly 2 Nos.
Garlic 6 Nos.
Hing Pinch

METHOD:
     Pressure cook Toor dhall and keep it aside. Heat a spoon of oil in a pan, add chopped onion and chopped tomato. Saute it for a while. Now pour the pressure cooked toor dhall, tamarind syrup, sambar powder and salt. Add required amount of water. Let it boil until raw smell goes off. Once done, add the cleaned drumstick leaves and give a hard stir. Adjust with salt. Close the pan with lid. Leave it until the leaves gets cooked. Make sure, not to cook much, b'cos it will give bitter taste. Meantime, take a pan, heat a spoon of oil, add all the ingredients under section "To Temper" and pour it into sambar. Allow it to cook and check whether the leaf got cooked. Put off the flame. Now transfer it to serving bowl and serve hot with some perfect combo Pototo fries like THIS and THIS

Note: Make the sambar bit watery so that, once we put drumstick leaf, it will become thick automatically.

♬ Sangeetha♡Nambi ♬