December 28, 2012

Chicken Soup

     Before my marriage during all Sundays, my mom use to prepare this Chicken Soup and serves us without fail. Eventhough its a simple process, i don't feel or i can say, i never tried preparing this soup after my marriage. One day, just thought of preparing it blindly without knowingly the method. Just added all the ingredients whichever flashed in-front of my eyes :P I am sure, the outcome will not be much bad but still with some fear on my face, i served it to my hubby without tasting it. To my surprise, i got a comment that, "The taste was good and he told me to prepare it on every sunday". What-else you need !!!??? :)


ALL YOU NEED:
Chicken 1/4 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Ginger Garlic Paste 1 spoon
Chilly Powder 1 spoon
Turmeric Powder Pinch
Coriander Leaf 1 Twig
Corn Flour 1 spoon
Cinnamon 1/2 inch
Egg Poriyal 2 spoon
Fennel Seed 1 spoon
Cloves 4 Nos.
Salt To Taste
Oil 1 Spoon

METHOD:

     Take a pressure cooker, Heat a spoon of oil, add chopped onion, cinnamon, cloves, fennel seeds and pinch of salt, saute it until raw smell of onion goes off. Now add tomato, ginger garlic paste. Saute it well. Add cleaned chicken, turmeric powder, chilly powder. Give a hard stir, until chicken pieces get coats with the mixture. Add half glass of water and lid on the cooker partially. Once it gets boiled. Lid off and give a stir. Close the cooker completely and keep it for 5 whistles.

    Once the pressure gets released, collect the water in a wide bowl, let the chicken pieces sit aside.Now, add a spoon of corn flour in the extract, mix well without any lumps. Keep it in flame, Once it reach the soup consistency, simmer it. Now add 2 spoons of egg poriyal and take a piece of cooked chicken (which we kept aside) and cut into tiny pieces, add into the soup, adjust with salt. Let it be in simmer for 5 mins. Keep on stirring it. Now put off the flame. Serve hot by garnishing with chopped coriander leaf.

♬ Sangeetha♡Nambi ♬

December 23, 2012

Simple Bhel Pori

     I had some left out puffed rice sitting silently on our table. Since am not a food wasting person, i want to use it in some ways. I was breaking my head for some days wherever i crossing the table. Just like that an idea got stroked my mind so was waiting for my weekend to come. Even that day has come to gobble the left over puffed rice. As am an ardent fan(!) of Bhel Pori, I prepared a very simple Bhel Pori chat for our evening snacks using some basic in-house products. OMG ! you don't believe me, it really had a heavenly taste :)

ALL YOU NEED:
Puffed Rice/Pori 1 cup
Chopped Onion 1 No.
Chopped Tomato 1 No.
Coriander Leaf 3 Twigs
Chilly Powder Pinch
Grated Carrot 1 No.
Tomato Ketchup 2 spoons
METHOD:
     Add the puffed rice in a wide bowl. Add all ingredients 1 by 1 except chopped coriander leaf and Tomato Ketchup. Mix gently without breaking the shape of puffed rice. Now chaat is partially ready. Few mins before you serve it, add 2 spoons of tomato ketchup and chopped coriander leaf, give a soft stir. Serve immediately to taste it with crunchy munchy feel :)

Note: To celebrate CHRISTMAS 2012, just added Jingle Bells and Snowfall.. Is it likey !!?? :P

♬ Sangeetha♡Nambi ♬

December 18, 2012

Moong Dhal Paayasam

     I have a habit of tasting paayasam with Vadai mostly. If it is Dhal Paayasam, OMG ! no words to explain. But asusual, my hubby is not a lover of Dhal Paayasam :( he is very fond of Semiya Paayasam or Sago Paayasam but am not a lover of Semiya/Sago Paayasam. Oh God ! what is this !!! (I can read ur mind voice :P) During an auspicious day, I was so glutton to taste this dhal paaysam. So, somehow convinced my hubby and prepared this. When i was in mid of this preparation, i felt to taste it with Masala Vadai, even i prepared it too. I was just waiting to taste this in Banana Leaf, somehow finished my regular rice items and its time to taste Dhal Paayasam with Masala Vadai that too in Banana Leaf. Can you imagine that !!! Its a Real Yummy feast. OMG ! it was like heavenly taste and was giving live commentary on the taste to my hubby. You would have seen my hubby face during that time, he he he... His face was like GGGGGGrrrrrrrrrrrrr !!!! :P Fine, Jokes apart, here comes my heavenly feast for you all....
Sorry, for the bad clarity :(
ALL YOU NEED:
Moong Dhall 1 cup
Warm Milk 1 cup
Coconut pieces 6 Nos.
Jaggery To Taste
Elachi 2 Nos.
Raisins 8 Nos.
Cashew 6 Nos.
Water 1 glass
Ghee 3 spoons
Salt Pinch

METHOD:
     Pressure cook Toor Dhall with a pinch of salt. Once the pressure gets released, pour a glass of water and make it as bit watery. Now take a heavy bottomed pan, pour moong dhall and pour the warm milk and give a hard stir. Now add in the jaggery syrup (prepared after usual filteration process) keep it in simmer and stir inbetween. Let it boil for a while until raw smell of jaggery goes off. Coarsely grind the coconut pieces with elachi and add into the paayasam. Mix well. Moong Dhall will easily stick in the pan, so please take extra care. Heat some 3 spoons of ghee, add raisins and cashew, saute it until it turns golden brown. Now add into the Paayasam. Stir it well. Put off the flame. Now its time to taste it with Vadai :P

♬ Sangeetha♡Nambi ♬

December 13, 2012

Bhajji

     Its been long time i posted Tea time snacker. So, thought of posting this today which i use to prepare often during my weekend tea time. Since am not a lover of oil items, i use to prepare this only for my hubby and my lil one. When it is Raw Banana Bhajji, my hubby will be the Man of the Series and my lil one is the Man of the Match, who will empty the whole bowl :P Also my hubby will love to take with a hot cup of Tea or Coffee ever. Whenever he feels like having snacker in the evening, will blindly prepare this which is a minimal time consumer. So, here is my lil and hubby's favorite recipe.....


ALL YOU NEED:
Bengal Gram 1 cup
Rice Flour 3 spoons
Red chilly powder 2 spoons
Raw Banana/Onion/Potato Sliced
Baking Soda Pinch
Food Color Pinch
Salt To Taste
Water 1/2 glass
Oil To Deep Fry

METHOD:

     Heat oil in a pan for deep frying. Meantime, take a wide bowl, add bengal gram, rice flour, baking soda, food color, red chilly powder and salt, mix well by adding water. Add water until it comes to Bhajji flour consistency. Once the oil gets heated, dip the slices of raw banana/onion/potato into the dough and add it into the oil, deep fry it until it gets cooked. Simple is it ??!! Now serve hot with Tea.

♬ Sangeetha♡Nambi ♬

December 7, 2012

Vegetable Kurma

     Before i start my usual anecdote, i want to tell, this is my mom's version. My usual intake number of chapati are 3 by default, but whenever my mom prepare this kurma, intake numbers will be countless. Chapati in my plates will get vanish by next moment she serves :P I'll die for this kurma ever and love to taste this ONLY with chapati. Every one in my family will love to taste this. So, she use to prepare this very often. But after my marriage, as my hubby is not a chapati lover, i use to prepare it once in half year :( One day, i should say it was my favor day with very chill rainy climate, without asking any option to my hubby, just like that i prepared this dish. OMG ! i was in heaven on that day :P Even my hubby really enjoyed that hot and spicy kurma during that chill weather. So, why further delay ???Here comes my mom style kurma and my most favoriteeeeeeee !!!!!!!!!!

Here comes.......
ALL YOU NEED:
Chopped Beans 1/4 kg
Chopped Carrot 1/4 kg
Chopped Cabbage 1/4 kg
Chopped Tomato 1 No.
Chopped Onion 1 No.
Coriander Leaf Handful
Turmeric Powder Pinch
Soaked Peas 1 cup
Mustard 1 spoon
Salt To Taste
Oil 2 spoons

To Roast & Grind
Corainder Seeds 3 spoons
Diced Onion 1 No.
Green Chilly 4 to 5 Nos.
Fried Gram 2 spoon
Fennel Seed 1 spoon
Coconut 6 to 7 pieces
Garlic 4 cloves
Ginger 1 inch
Elachi 1 No.
Oil 1 Spoon

Roasted....

Veggies....
METHOD:
     Take a pan, heat a spoon of oil. Now add all items under "To Roast & Grind", saute it until raw smell goes off. Allow it to cool. Once done, grind it to a very fine paste. Let it sit for a while. Now, heat 2 spoons of oil in pressure pan, add mustard. Once it splutters, add chopped onion, chopped Tomato, saute it for a while. Pour the grounded paste, saute it well. Now add the chopped veggies. Mix well with the paste. Add turmeric powder and add required salt and a cup of water. Partially close the pan for a while. Now saute it again and close it completely and pressure it for 5 whistles and Switch off the flame. Once the pressure gets released, garnish with chopped coriander leaf and Serve hot with Chapati. OMG ! literally mouthwatering here... :P
♬ Sangeetha♡Nambi ♬

December 2, 2012

Kaaramani-Carrot Poriyal

     Whenever i go to market, i use to see people selling bunches of Kaaramani, as its a new veggie to me thought of giving a try one day. At the same time, i dont want to take risk much so planned to prepare this in the form of Beans-Carrot Poriyal by replacing Beans with this veggie, Kaaramani. Wow ! its a big surprise, everyone in my family thoroughly enjoyed also i had with bread by having it as a filler.


ALL YOU NEED:
Chopped Kaaramani 2 cups
Chopped Carrot 2 Nos.
Chopped Onion 2 Nos.
Moong Dhall 1/2 cup
Urad Dhall 1 spoon
Grated Coconut 1/2 cup
Coriander Leaf 2 Twigs
Curry Leaf 1 Twig
Mustard 1 spoon
Oil 2 spoons


To Boil:
Turmeric Powder Pinch
Chilly Powder 1 spoon
Salt To Taste
Water Required

METHOD:

     Take a pan, add chopped kaaramani and all the ingredients under "To Boil" section. Let it cook well. Now, drain the excess water. Now heat a spoon of oil in a pan, add mustard, once it splutters, add urad dhall, wait until it turns golden brown. Now add chopped onion, curry leaf, coriander leaf and pinch of salt. Saute it for a while. Now add boiled kaaramani and chopped carrot. Saute well until it mix with sauted onion. Close the pan lid, allow the carrot to get cooked. Meantime, semi-pressure cook moong dhall. Make sure, moong dhall should not overcooked. Now open the lid, add moong dhall, grated coconut and adjust with salt. Let it be in simmer for a while. Now put off the flame and serve hot.

♬ Sangeetha♡Nambi ♬

December 28, 2012

Chicken Soup

     Before my marriage during all Sundays, my mom use to prepare this Chicken Soup and serves us without fail. Eventhough its a simple process, i don't feel or i can say, i never tried preparing this soup after my marriage. One day, just thought of preparing it blindly without knowingly the method. Just added all the ingredients whichever flashed in-front of my eyes :P I am sure, the outcome will not be much bad but still with some fear on my face, i served it to my hubby without tasting it. To my surprise, i got a comment that, "The taste was good and he told me to prepare it on every sunday". What-else you need !!!??? :)


ALL YOU NEED:
Chicken 1/4 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Ginger Garlic Paste 1 spoon
Chilly Powder 1 spoon
Turmeric Powder Pinch
Coriander Leaf 1 Twig
Corn Flour 1 spoon
Cinnamon 1/2 inch
Egg Poriyal 2 spoon
Fennel Seed 1 spoon
Cloves 4 Nos.
Salt To Taste
Oil 1 Spoon

METHOD:

     Take a pressure cooker, Heat a spoon of oil, add chopped onion, cinnamon, cloves, fennel seeds and pinch of salt, saute it until raw smell of onion goes off. Now add tomato, ginger garlic paste. Saute it well. Add cleaned chicken, turmeric powder, chilly powder. Give a hard stir, until chicken pieces get coats with the mixture. Add half glass of water and lid on the cooker partially. Once it gets boiled. Lid off and give a stir. Close the cooker completely and keep it for 5 whistles.

    Once the pressure gets released, collect the water in a wide bowl, let the chicken pieces sit aside.Now, add a spoon of corn flour in the extract, mix well without any lumps. Keep it in flame, Once it reach the soup consistency, simmer it. Now add 2 spoons of egg poriyal and take a piece of cooked chicken (which we kept aside) and cut into tiny pieces, add into the soup, adjust with salt. Let it be in simmer for 5 mins. Keep on stirring it. Now put off the flame. Serve hot by garnishing with chopped coriander leaf.

♬ Sangeetha♡Nambi ♬

December 23, 2012

Simple Bhel Pori

     I had some left out puffed rice sitting silently on our table. Since am not a food wasting person, i want to use it in some ways. I was breaking my head for some days wherever i crossing the table. Just like that an idea got stroked my mind so was waiting for my weekend to come. Even that day has come to gobble the left over puffed rice. As am an ardent fan(!) of Bhel Pori, I prepared a very simple Bhel Pori chat for our evening snacks using some basic in-house products. OMG ! you don't believe me, it really had a heavenly taste :)

ALL YOU NEED:
Puffed Rice/Pori 1 cup
Chopped Onion 1 No.
Chopped Tomato 1 No.
Coriander Leaf 3 Twigs
Chilly Powder Pinch
Grated Carrot 1 No.
Tomato Ketchup 2 spoons
METHOD:
     Add the puffed rice in a wide bowl. Add all ingredients 1 by 1 except chopped coriander leaf and Tomato Ketchup. Mix gently without breaking the shape of puffed rice. Now chaat is partially ready. Few mins before you serve it, add 2 spoons of tomato ketchup and chopped coriander leaf, give a soft stir. Serve immediately to taste it with crunchy munchy feel :)

Note: To celebrate CHRISTMAS 2012, just added Jingle Bells and Snowfall.. Is it likey !!?? :P

♬ Sangeetha♡Nambi ♬

December 18, 2012

Moong Dhal Paayasam

     I have a habit of tasting paayasam with Vadai mostly. If it is Dhal Paayasam, OMG ! no words to explain. But asusual, my hubby is not a lover of Dhal Paayasam :( he is very fond of Semiya Paayasam or Sago Paayasam but am not a lover of Semiya/Sago Paayasam. Oh God ! what is this !!! (I can read ur mind voice :P) During an auspicious day, I was so glutton to taste this dhal paaysam. So, somehow convinced my hubby and prepared this. When i was in mid of this preparation, i felt to taste it with Masala Vadai, even i prepared it too. I was just waiting to taste this in Banana Leaf, somehow finished my regular rice items and its time to taste Dhal Paayasam with Masala Vadai that too in Banana Leaf. Can you imagine that !!! Its a Real Yummy feast. OMG ! it was like heavenly taste and was giving live commentary on the taste to my hubby. You would have seen my hubby face during that time, he he he... His face was like GGGGGGrrrrrrrrrrrrr !!!! :P Fine, Jokes apart, here comes my heavenly feast for you all....
Sorry, for the bad clarity :(
ALL YOU NEED:
Moong Dhall 1 cup
Warm Milk 1 cup
Coconut pieces 6 Nos.
Jaggery To Taste
Elachi 2 Nos.
Raisins 8 Nos.
Cashew 6 Nos.
Water 1 glass
Ghee 3 spoons
Salt Pinch

METHOD:
     Pressure cook Toor Dhall with a pinch of salt. Once the pressure gets released, pour a glass of water and make it as bit watery. Now take a heavy bottomed pan, pour moong dhall and pour the warm milk and give a hard stir. Now add in the jaggery syrup (prepared after usual filteration process) keep it in simmer and stir inbetween. Let it boil for a while until raw smell of jaggery goes off. Coarsely grind the coconut pieces with elachi and add into the paayasam. Mix well. Moong Dhall will easily stick in the pan, so please take extra care. Heat some 3 spoons of ghee, add raisins and cashew, saute it until it turns golden brown. Now add into the Paayasam. Stir it well. Put off the flame. Now its time to taste it with Vadai :P

♬ Sangeetha♡Nambi ♬

December 13, 2012

Bhajji

     Its been long time i posted Tea time snacker. So, thought of posting this today which i use to prepare often during my weekend tea time. Since am not a lover of oil items, i use to prepare this only for my hubby and my lil one. When it is Raw Banana Bhajji, my hubby will be the Man of the Series and my lil one is the Man of the Match, who will empty the whole bowl :P Also my hubby will love to take with a hot cup of Tea or Coffee ever. Whenever he feels like having snacker in the evening, will blindly prepare this which is a minimal time consumer. So, here is my lil and hubby's favorite recipe.....


ALL YOU NEED:
Bengal Gram 1 cup
Rice Flour 3 spoons
Red chilly powder 2 spoons
Raw Banana/Onion/Potato Sliced
Baking Soda Pinch
Food Color Pinch
Salt To Taste
Water 1/2 glass
Oil To Deep Fry

METHOD:

     Heat oil in a pan for deep frying. Meantime, take a wide bowl, add bengal gram, rice flour, baking soda, food color, red chilly powder and salt, mix well by adding water. Add water until it comes to Bhajji flour consistency. Once the oil gets heated, dip the slices of raw banana/onion/potato into the dough and add it into the oil, deep fry it until it gets cooked. Simple is it ??!! Now serve hot with Tea.

♬ Sangeetha♡Nambi ♬

December 7, 2012

Vegetable Kurma

     Before i start my usual anecdote, i want to tell, this is my mom's version. My usual intake number of chapati are 3 by default, but whenever my mom prepare this kurma, intake numbers will be countless. Chapati in my plates will get vanish by next moment she serves :P I'll die for this kurma ever and love to taste this ONLY with chapati. Every one in my family will love to taste this. So, she use to prepare this very often. But after my marriage, as my hubby is not a chapati lover, i use to prepare it once in half year :( One day, i should say it was my favor day with very chill rainy climate, without asking any option to my hubby, just like that i prepared this dish. OMG ! i was in heaven on that day :P Even my hubby really enjoyed that hot and spicy kurma during that chill weather. So, why further delay ???Here comes my mom style kurma and my most favoriteeeeeeee !!!!!!!!!!

Here comes.......
ALL YOU NEED:
Chopped Beans 1/4 kg
Chopped Carrot 1/4 kg
Chopped Cabbage 1/4 kg
Chopped Tomato 1 No.
Chopped Onion 1 No.
Coriander Leaf Handful
Turmeric Powder Pinch
Soaked Peas 1 cup
Mustard 1 spoon
Salt To Taste
Oil 2 spoons

To Roast & Grind
Corainder Seeds 3 spoons
Diced Onion 1 No.
Green Chilly 4 to 5 Nos.
Fried Gram 2 spoon
Fennel Seed 1 spoon
Coconut 6 to 7 pieces
Garlic 4 cloves
Ginger 1 inch
Elachi 1 No.
Oil 1 Spoon

Roasted....

Veggies....
METHOD:
     Take a pan, heat a spoon of oil. Now add all items under "To Roast & Grind", saute it until raw smell goes off. Allow it to cool. Once done, grind it to a very fine paste. Let it sit for a while. Now, heat 2 spoons of oil in pressure pan, add mustard. Once it splutters, add chopped onion, chopped Tomato, saute it for a while. Pour the grounded paste, saute it well. Now add the chopped veggies. Mix well with the paste. Add turmeric powder and add required salt and a cup of water. Partially close the pan for a while. Now saute it again and close it completely and pressure it for 5 whistles and Switch off the flame. Once the pressure gets released, garnish with chopped coriander leaf and Serve hot with Chapati. OMG ! literally mouthwatering here... :P
♬ Sangeetha♡Nambi ♬

December 2, 2012

Kaaramani-Carrot Poriyal

     Whenever i go to market, i use to see people selling bunches of Kaaramani, as its a new veggie to me thought of giving a try one day. At the same time, i dont want to take risk much so planned to prepare this in the form of Beans-Carrot Poriyal by replacing Beans with this veggie, Kaaramani. Wow ! its a big surprise, everyone in my family thoroughly enjoyed also i had with bread by having it as a filler.


ALL YOU NEED:
Chopped Kaaramani 2 cups
Chopped Carrot 2 Nos.
Chopped Onion 2 Nos.
Moong Dhall 1/2 cup
Urad Dhall 1 spoon
Grated Coconut 1/2 cup
Coriander Leaf 2 Twigs
Curry Leaf 1 Twig
Mustard 1 spoon
Oil 2 spoons


To Boil:
Turmeric Powder Pinch
Chilly Powder 1 spoon
Salt To Taste
Water Required

METHOD:

     Take a pan, add chopped kaaramani and all the ingredients under "To Boil" section. Let it cook well. Now, drain the excess water. Now heat a spoon of oil in a pan, add mustard, once it splutters, add urad dhall, wait until it turns golden brown. Now add chopped onion, curry leaf, coriander leaf and pinch of salt. Saute it for a while. Now add boiled kaaramani and chopped carrot. Saute well until it mix with sauted onion. Close the pan lid, allow the carrot to get cooked. Meantime, semi-pressure cook moong dhall. Make sure, moong dhall should not overcooked. Now open the lid, add moong dhall, grated coconut and adjust with salt. Let it be in simmer for a while. Now put off the flame and serve hot.

♬ Sangeetha♡Nambi ♬