November 28, 2012

Semiya Paayasam

     Another first tried recipe here...... Our entire family is not a sweet loving family. So, its very rare to prepare sweet at home. But i was sceptical to prepare this dish for the first time. Its all b'cos of my kid's playschool order. It was a day before onam, they arranged for a mini function which was Onam celebration they gave instruction to bring this payasam. So, me somehow surfed google(!) and finally got the preparation method and served to my kid's onam celebration.


ALL YOU NEED:
Vermicelli 1 pkt
Sugar 1 1/2 cup
Thick Milk 1/2 litre
Salt Pinch

To Garnish
Ghee 5 spoons
Elachi 1 No.
Cashew 7 Nos.
Raisins 10 Nos.

METHOD:

     Bring down milk to boil. Let it be in simmer for a while. Meantime, roast the vermicelli in a pan for a while. Put off the flame. Once it gets cool, add it to the milk. Allow it to cook. Now add powdered Elachi and sugar gradually as per the taste. Give soft stir by not breaking the vermicelli. Let it sit in flame for a while. Parallely, heat 5 spoons of ghee in a pan, add raisins and Cashew. Fry it until it turns golden brown. Now, lets come back to the vermicelli, once its well boiled, add a pinch of salt to increase the sweetness. Now add the garnished items and stir it for a while and put off the flame. Serve hot !!!

♬ Sangeetha♡Nambi ♬

November 23, 2012

Vaazhapoo/Plantain Flower Poriyal

     I'll madly die for this poriyal. Yes, if it is hot from the flame. OMG ! i can't express my love towards it. All these "Hot from Flame" tasting was before marriage but now... Hope everyone knows that. :( Fine, this is the first time i prepared this poriyal after my marriage. Reason behind this late try was due to the cumbersome cleaning process. One day, when am returning back to home from office, i saw a very fresh Plantain flower, it tempted me much much to taste it right away so bought it blindly. Thank God, luckily, MIL - my savior was there at my home so asked here to clean it and chop it. Without any further delay, i prepared it. OMG ! what a heavenly taste it has !!! Everyone should try this for sure.. Here comes my moooooooosssssstttttttttt favyyyyyyyy poriyal.... :)


ALL YOU NEED:
Chopped Onion 2 Nos.
Toor Dhall 1/2 cup
Grated coconut 1/2 cup
Urad Dhall 2 spoons
Green chilly 3 Nos.
Curry Leaf 1 Twig
Mustard 1 spoon
Oil 2 spoons

To Pressure Cook
Cleaned Vaazhapoo 1 No
Turmeric Powder Pinch
Chilly Powder 4 Nos.
Salt To Taste

METHOD:

     Take a cooker, add all ingredients under "To Pressure Cook" and pressure it for 3 whistles. Leave it until it release the pressure. Keep a pan, heat 2 spoons of oil, add mustard, once it get splutters, add Urad dhall, once it turns golden brown, add chopped onion, silted green chilly, curry leaf and coriander leaf, saute it for a while. Mean time, do partial pressure cook of Toor dhall by adding a pinch of salt to it. Now its time to add cooked plantain flower, drain the excess water and add to the pan. Do a sauting. Drain the excess water in Too dhall and add it to the pan. Now add the grated coconut and adjust with salt. Saute it for 5 to 7 mins until coconut and toor dhall gets coated with the plantain flower. Put off the flame. Transfer it to serving bowl. Enjoy the heavenly taste. :)

♬ Sangeetha♡Nambi ♬

November 14, 2012

Lady'sfinger Masala

     Its my first tried recipe. Mostly i'll not like Lady's finger b'cos of its stickyness but this i liked it very much. Looted this recipe from my office colleague. She prepared this using Brinjal, just thought of giving a try with Lady's finger. Eventhough it was prepared by me, i was sceptical to taste it as am not a big lover. But, you want to know the outcome result. OMG !!! it was real yummy and big percentage of the dish was emptied by me.


ALL YOU NEED:
Lady's finger 1/4 kg
Turmeric Powder Pinch
Coriander Leaf Fresh
Salt To taste
Oil 4 spoons

To Roast & Grind
Big Onion 1 No.
Tomato 1 No.
Dry Chilly 4 Nos.
Sesame Seeds 3 tbsps
Ground nut 3 tsps
Ginger 1/2 inch
Garlic 5 Nos.
METHOD:

     Keep a pan, heat a spoon of oil, saute the inch sized lady's finger until the stickiness goes off. Transfer it to a plate, let it cool for a while. Heat a spoon of oil again, saute the Sesame seeds and Groundnut together and then add chopped onion, tomato, dry chilly, ginger and garlic, saute again until raw smell goes off. Allow it to cool, now grind the roasted content to a fine paste. Keep a pan, heat a spoon of oil again. Add lady's finger, grinded mixture, sprinkle some water, some salt and pinch of turmeric powder. Keep closed with lid. Let the lady's finger get mixed with the mixture. Now saute it continuously until the gravy completely coats with lady's finger. Put off the flame, transfer it to serving bowl. Now, serve hot...

Note: Preferably white sesame seeds are used and de-coated Groundnuts are used.

    Sending to the event CWS-Peanuts hosted by Priya.

♬ Sangeetha♡Nambi ♬

November 2, 2012

Mushroom Masala

     I am a lover of all Mushroom recipes. But its very rare i prepare mushroom at my home. After a BIG LOOOOOOOOOOOOOOOONNNNNNNNNGGGGGGGG hunt and gap i prepared this recipe for my weekend lunch. This is my first tried "JUST LIKE THAT" recipe. I was in dilemma whether the outome will be nice or not but to my surpise it was real yummy. Do u need the preparation method ??!! Here comesssssss..............


ALL YOU NEED:
Mushroom 1 packet
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Ginger/Garlic Paste 1 spoon
Coriander Powder 1 spoon
Turmeric Powder Pinch
Coriander Leaf 4 Twigs
Fennel Seeds 1 spoon
Cinnamon 1/4 inch
Chilly powder 1 spoon
Green Chilly 2 Nos.
Curry leaf 1 Twig
Cloves 3 Nos.
Garlic 7 Nos.
Salt To Taste
Oil 1 spoon
METHOD:

     Clean the mushroom and dice it. Let it sit for a while. Heat a spoon of oil in pan. Add mustard. Once it spluttered, add chopped onion, cinnamon, cloves, fennel seeds. Saute it for a while. Now add chopped onion, do a fine saute. Now add tomato, saute it again. Now add Ginger garlic paste, Garlic cloves, Turmeric Powder, Chilly powder, Corainder Powder (Optional). Saute it until oil oozes out. Now add diced mushrooms, sprinkle some water. Mix with the mixture and close the pan with lid. Allow to boil. After 5 mins or so, fry the mixture, until the extra water content goes off. Few mins before you put off the flame, add chopped corainder leaf, curry leaf and slited green chilly. Mix it for 5 mins and Serve hot...

Linking this to event hosted by SHAMA.... :)

♬ Sangeetha♡Nambi ♬

November 28, 2012

Semiya Paayasam

     Another first tried recipe here...... Our entire family is not a sweet loving family. So, its very rare to prepare sweet at home. But i was sceptical to prepare this dish for the first time. Its all b'cos of my kid's playschool order. It was a day before onam, they arranged for a mini function which was Onam celebration they gave instruction to bring this payasam. So, me somehow surfed google(!) and finally got the preparation method and served to my kid's onam celebration.


ALL YOU NEED:
Vermicelli 1 pkt
Sugar 1 1/2 cup
Thick Milk 1/2 litre
Salt Pinch

To Garnish
Ghee 5 spoons
Elachi 1 No.
Cashew 7 Nos.
Raisins 10 Nos.

METHOD:

     Bring down milk to boil. Let it be in simmer for a while. Meantime, roast the vermicelli in a pan for a while. Put off the flame. Once it gets cool, add it to the milk. Allow it to cook. Now add powdered Elachi and sugar gradually as per the taste. Give soft stir by not breaking the vermicelli. Let it sit in flame for a while. Parallely, heat 5 spoons of ghee in a pan, add raisins and Cashew. Fry it until it turns golden brown. Now, lets come back to the vermicelli, once its well boiled, add a pinch of salt to increase the sweetness. Now add the garnished items and stir it for a while and put off the flame. Serve hot !!!

♬ Sangeetha♡Nambi ♬

November 23, 2012

Vaazhapoo/Plantain Flower Poriyal

     I'll madly die for this poriyal. Yes, if it is hot from the flame. OMG ! i can't express my love towards it. All these "Hot from Flame" tasting was before marriage but now... Hope everyone knows that. :( Fine, this is the first time i prepared this poriyal after my marriage. Reason behind this late try was due to the cumbersome cleaning process. One day, when am returning back to home from office, i saw a very fresh Plantain flower, it tempted me much much to taste it right away so bought it blindly. Thank God, luckily, MIL - my savior was there at my home so asked here to clean it and chop it. Without any further delay, i prepared it. OMG ! what a heavenly taste it has !!! Everyone should try this for sure.. Here comes my moooooooosssssstttttttttt favyyyyyyyy poriyal.... :)


ALL YOU NEED:
Chopped Onion 2 Nos.
Toor Dhall 1/2 cup
Grated coconut 1/2 cup
Urad Dhall 2 spoons
Green chilly 3 Nos.
Curry Leaf 1 Twig
Mustard 1 spoon
Oil 2 spoons

To Pressure Cook
Cleaned Vaazhapoo 1 No
Turmeric Powder Pinch
Chilly Powder 4 Nos.
Salt To Taste

METHOD:

     Take a cooker, add all ingredients under "To Pressure Cook" and pressure it for 3 whistles. Leave it until it release the pressure. Keep a pan, heat 2 spoons of oil, add mustard, once it get splutters, add Urad dhall, once it turns golden brown, add chopped onion, silted green chilly, curry leaf and coriander leaf, saute it for a while. Mean time, do partial pressure cook of Toor dhall by adding a pinch of salt to it. Now its time to add cooked plantain flower, drain the excess water and add to the pan. Do a sauting. Drain the excess water in Too dhall and add it to the pan. Now add the grated coconut and adjust with salt. Saute it for 5 to 7 mins until coconut and toor dhall gets coated with the plantain flower. Put off the flame. Transfer it to serving bowl. Enjoy the heavenly taste. :)

♬ Sangeetha♡Nambi ♬

November 14, 2012

Lady'sfinger Masala

     Its my first tried recipe. Mostly i'll not like Lady's finger b'cos of its stickyness but this i liked it very much. Looted this recipe from my office colleague. She prepared this using Brinjal, just thought of giving a try with Lady's finger. Eventhough it was prepared by me, i was sceptical to taste it as am not a big lover. But, you want to know the outcome result. OMG !!! it was real yummy and big percentage of the dish was emptied by me.


ALL YOU NEED:
Lady's finger 1/4 kg
Turmeric Powder Pinch
Coriander Leaf Fresh
Salt To taste
Oil 4 spoons

To Roast & Grind
Big Onion 1 No.
Tomato 1 No.
Dry Chilly 4 Nos.
Sesame Seeds 3 tbsps
Ground nut 3 tsps
Ginger 1/2 inch
Garlic 5 Nos.
METHOD:

     Keep a pan, heat a spoon of oil, saute the inch sized lady's finger until the stickiness goes off. Transfer it to a plate, let it cool for a while. Heat a spoon of oil again, saute the Sesame seeds and Groundnut together and then add chopped onion, tomato, dry chilly, ginger and garlic, saute again until raw smell goes off. Allow it to cool, now grind the roasted content to a fine paste. Keep a pan, heat a spoon of oil again. Add lady's finger, grinded mixture, sprinkle some water, some salt and pinch of turmeric powder. Keep closed with lid. Let the lady's finger get mixed with the mixture. Now saute it continuously until the gravy completely coats with lady's finger. Put off the flame, transfer it to serving bowl. Now, serve hot...

Note: Preferably white sesame seeds are used and de-coated Groundnuts are used.

    Sending to the event CWS-Peanuts hosted by Priya.

♬ Sangeetha♡Nambi ♬

November 2, 2012

Mushroom Masala

     I am a lover of all Mushroom recipes. But its very rare i prepare mushroom at my home. After a BIG LOOOOOOOOOOOOOOOONNNNNNNNNGGGGGGGG hunt and gap i prepared this recipe for my weekend lunch. This is my first tried "JUST LIKE THAT" recipe. I was in dilemma whether the outome will be nice or not but to my surpise it was real yummy. Do u need the preparation method ??!! Here comesssssss..............


ALL YOU NEED:
Mushroom 1 packet
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Ginger/Garlic Paste 1 spoon
Coriander Powder 1 spoon
Turmeric Powder Pinch
Coriander Leaf 4 Twigs
Fennel Seeds 1 spoon
Cinnamon 1/4 inch
Chilly powder 1 spoon
Green Chilly 2 Nos.
Curry leaf 1 Twig
Cloves 3 Nos.
Garlic 7 Nos.
Salt To Taste
Oil 1 spoon
METHOD:

     Clean the mushroom and dice it. Let it sit for a while. Heat a spoon of oil in pan. Add mustard. Once it spluttered, add chopped onion, cinnamon, cloves, fennel seeds. Saute it for a while. Now add chopped onion, do a fine saute. Now add tomato, saute it again. Now add Ginger garlic paste, Garlic cloves, Turmeric Powder, Chilly powder, Corainder Powder (Optional). Saute it until oil oozes out. Now add diced mushrooms, sprinkle some water. Mix with the mixture and close the pan with lid. Allow to boil. After 5 mins or so, fry the mixture, until the extra water content goes off. Few mins before you put off the flame, add chopped corainder leaf, curry leaf and slited green chilly. Mix it for 5 mins and Serve hot...

Linking this to event hosted by SHAMA.... :)

♬ Sangeetha♡Nambi ♬