June 30, 2013

Fish Gravy

     Will any one say NO to fish gravy expect veggie persons ??!! But i will, since i dont like the fish smell much and am bit allergetic person towards it, i will always say BIG small NO. This was prepared only for my H and my lil one. Though am 4 years old in marriage life, Frankly speaking, last month was my first try on this delicious, tangy, mouthwatering, fingerpalmlicking, smelling etc. etc. gravy (This is how my H will narrate) I should say, it was super delicious and H enjoyed with hot steamed rice and emptied the bowl as well. As a final note, i should say, this is my mom's recipe. I know my mom's recipe will never-ever fail the delicious taste.


ALL YOU NEED:
Gravy fish 5 pieces
Chopped Onion 2 Nos.
Chopped Tomato 3 Nos.
Tamarind Syrup 1 cup
Coconut Milk 1 cup
Curry Leaf 2 Twigs
Corainder Leaf 2 Twigs
Turmeric Powder Pinch
Chilly Powder 1 1/2 spoons
Corainder Leaf 2 Twigs
Garlic 10 Nos.
Mustard 1 spoon
Fenugreek 1 spoon
Sessame Oil 3 spoons
Cumin Seeds 1/2 spoon
Salt To Taste


METHOD:
     Clean any variety of Gravy fish (I used Sankara Fish) and keep aside. Heat 3 spoons of oil in a pan, add mustard. Once done add, cumin seeds, garlic cloves, curry leaf, coriander leaf, chopped onion, do fine sauting by addding pinch of salt. Once onion turns golden brown, add chopped tomato, turmeric powder, chilly powder, do fine sauting until oil oozes out. Now pour on coconut milk, tamarind syrup and adjust with salt, let it boil until the raw smell goes off and the gravy comes to semi-thick(!) consistency. Now add on the cleaned fish, keep the flame in simmer for 10 mins. Put off the flame. You can taste it after 30 mins, so that fish will gets mixed up well in the gravy.

♬ Sangeetha♡Nambi ♬

June 26, 2013

Spicy egg fry

     I have seen my lunch mates bringing this for their side dish. Though it is new dish for me, i dont feel like trying this at hoem. Reason behind this was, none of my family members inclusing me, doesnt like simple boiled egg. Till date, never had boiled egg at home. But used boiled eggs in many variants. You can see it Here and Here. Being a food blogger, i dont want to leave this as it is. Thought of trying it one day using single egg, just not to waste many. I should say it taste yum !! Literally enjoyed by having it with simple sambar rice.


ALL YOU NEED:
Boiled Egg 1 No.
Chilly Powder 1 spoon
Turmeric Powder Pinch
Salt To Taste
Oil 2 spoons

METHOD:
     Take a plate. Add a spoon of chilly/Sambar powder, pinch of turmeric, required salt and drop by drops of water, mix it well until it becomes like a masala form. Heat tawa by adding a spoon of oil. Meantime, take a boiled egg, cut it equal half either horizontally or vertically. I prefer vertically all time. Put 4 to 5 tiny holes in the yolk part, it should be in size of your safety pin tip just to reach masala into the yolk. Now dip the yolk part into the masala (which we have it in plate). Place it on the tawa, let it sit for 2 mins, now toss it and redo the process until the masala raw smell goes off.

♬ Sangeetha♡Nambi ♬

June 21, 2013

Spicy Beetroot Poriyal

     As you can view in my previous post Here and Here, am not a lover of sweet vegetables like carrot and beetroot. Even i dont know, how and what to do those veggies. One day, suddenly realized i have stopped feeding it to my kid completely. Though it is a healthy for all ages, i resumed my prepation and somehow googled but still am not satisfied with those recipes. One fine day, being my savior, my lunch mate bought a beetroot recipe as her side dish, i tasted it immediately and to my surprise, it reminds my mom preparation which she use to keep it as side dish for roti. Will i leave the chace??!! Got the recipe from her immediately and preparing it as a MUST side dish atleast weekly once.


ALL YOU NEED:
Diced Beetroot 1/4 kg
Chopped Onion 1 No.
Chopped Tomato 1 No.
Chilly Powder 1/2 spoon
Ginger-Garlic Paste 1 spoon
Pepper 1 spoon
Coconut 2 pieces
Salt To Taste


METHOD:
     Grind coconut and gingergarlic paste to a fine mixture. Take a pressure cooker, add beetroot, chopped onion, chopped tomato, chilly powder, grinded coconut mixture, pinch of salt and add a glass of water. Pressure cook it for 3 whistles. Once the pressure gets release, Keep a pan, pour the pressure cooked ingredients, boil it until it absorbs all the excess water. Meantime grind a spoon of pepper coarsely. Once the water evaporated, add the powdered pepper and adjust with salt, do fine sauting for 5 mins. Put off the flame, and serve hot with roti or steamed rice.

Note: You can also add boiled channa dhall, which add extra taste to it.

♬ Sangeetha♡Nambi ♬

June 17, 2013

Butter Milk

     I know, this is the odd time to post this recipe. Since its raining here and there, i should have published this a months back. I dont know how i missed posting this during peak summer time. That's fine, atleast now it got striked my mind. Coming to this recipe, i will not say NO to this anytime even in cold winter. Am a big fan of this. More than me, my lil one will enjoy this max. She is like a competitor for me to empty the bowl.. he he he... :) Each day will try some different version of butter milk. Nowadays have started drinking with oats porridge. That's an another amazing healthy recipe. So, here is the basic version of the easy, comforting refreshing drink !!!


ALL YOU NEED:
Thick curd 1 cup
Corainder Leaf 1 Twig
Green Chilly 1 Nos.
Curry Leaf 1 Twig
Water 3/4 cup
Ginger 1/2 inch
Salt To Taste


METHOD:
     Whip the thick curd in the mixer. Transfer it to a wide bowl, now pour water, stir it with required salt. Now add chopped curry leaf, corainder leaf, green chilly and smashed ginger. Do fine stir and refridgerate it for 30 mins, so that the garnished items essence will mix with the butter milk. Take out after 30 mins, enjzzzzzzoyyyy !!!!

♬ Sangeetha♡Nambi ♬

June 14, 2013

Greens Chutney

     Have u noticed the name !!?? Its Green's' chutney NOT Green Chutney. Yes, i used some three different green leaf variety to prepare, which i can blindly say a much healthy, tasty, nutritious and greeny chutney. Generally, whenever am running out of vegetable for my lunch, i'll go by preparing some thovaiyals like Ginger, Mint, Coriander, Toor Dhall and so onnnnnnn... Even this was prepared in the same situation. My actual plan was preparing Mint chutney, since i was not having enough amount of mint, i prepared this using three greens. Was bit scared how it will taste but it had a heavenly taste, literally i loved tasting it with hot steamed rice with simple pappad......


ALL YOU NEED:
Coriander Leaf Handful
Curry Leaf 6 Twigs
Mint Handful
Bengal Gram1 spoon
Urad Dhall 1 spoon
Coconut4 pieces
TamarindPinch
Red Chilly3 Nos.
Green Chilly1 Nos.
SaltTo Taste
Oil2 spoon

METHOD:
     Heat a spoon of oil in a pan, add spoon of urad dhall and bengal gram. Once it turns brown, add both chillies, do sauting again. Now add cleaned mint leaf, coriander leaf, curry leaf. Do sauting until raw smell goes off. Now add on salt, tamarind and coconut pieces, fry it for 2 minutes and allow it cool. Grind it well by adjusting with salt. Taste it wil hot steamed rice.

♬ Sangeetha♡Nambi ♬

June 10, 2013

Mint Chapathi

     During the same Diet week mentioned in my previous posts (Here and Here), i prepared this Mint/Pudhina Chapathi. Its my long time thought to prepare some stuffed or mixed chapathi. So, tried Aloo paratha one day but that went as a disaster :P so tried with this Mint chapathi, i got super dooper flavored chapathi but it was bit hard :( Still, I packed it for my lunch with simple raitha as my side dish. When i opened my box during my lunch time, OMG ! what a smell !!! That was super flavored and it tasted heavenly too... Literally enjoyed having that flavored chapathi with my team mates


ALL YOU NEED:
Wheat flour 1 cup
Mint Leaf Handful
Salt Pinch
Water 3/4 glass
Oil 1 spoon

METHOD:
     Finely chop the mint leaf and keep it aside. Take a wide bowl, add cup of wheat flour, pinch of salt. Mix it well. Add chopped mint leaf, add little amount of water and make it as fine dough. Once done, add a spoon of oil, give a fine mix. Let it sit for a while. Now press it as chapathi and toss in tawa and serve with some suitable curry or raitha.

♬ Sangeetha♡Nambi ♬

June 5, 2013

Simple Potato Fry

     Who say NO to potato ??!!! Surely am NOT. Whenever am running out of veggie for my lunch, i'll blindly choose this to prepare some sidedish for my Sambar or Keerai rice. This is the most easy breezy veggie which can be mould/prepared in any form. If you want to taste it as spicy roast or in simple potato fry which suits puli kuzhambu, it will give heavenly taste in any form. You wont believe me, i like to eat simple pressure cooked potato too :P From this you can understand my craze towards potato. Now coming to this version, in short, this is a spicy version which i preapred using store-bought sambar powder without adding any masala items. Here comes the simple spicy version which suits evern roti too.........


ALL YOU NEED:
Potato 1/4 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Sambar Powder 1 spoon
Turmeric Powder Pinch
Mustard 1 spoon
Salt Pinch
Oil 1 spoon

METHOD:
     3/4'ly pressure cook potato and peel the skin and dice it. Now heat a spoon oil in a pan. Add mustard, once it splutters, add chopped onion with a pinch of salt. Do sauting for 5 minutes. Now add on tomato, turmeric powder, sambar powder (I used Sakthi Masala Sambar Powder), do fine sauting until oil oozes out. Now pour a glass of water and bring it boil, now add diced potato, adjust with salt and do fine sauting until the masala coats the potato. Put off the flame, now serve with sambar rice or keerai rice.

♬ Sangeetha♡Nambi ♬

June 30, 2013

Fish Gravy

     Will any one say NO to fish gravy expect veggie persons ??!! But i will, since i dont like the fish smell much and am bit allergetic person towards it, i will always say BIG small NO. This was prepared only for my H and my lil one. Though am 4 years old in marriage life, Frankly speaking, last month was my first try on this delicious, tangy, mouthwatering, fingerpalmlicking, smelling etc. etc. gravy (This is how my H will narrate) I should say, it was super delicious and H enjoyed with hot steamed rice and emptied the bowl as well. As a final note, i should say, this is my mom's recipe. I know my mom's recipe will never-ever fail the delicious taste.


ALL YOU NEED:
Gravy fish 5 pieces
Chopped Onion 2 Nos.
Chopped Tomato 3 Nos.
Tamarind Syrup 1 cup
Coconut Milk 1 cup
Curry Leaf 2 Twigs
Corainder Leaf 2 Twigs
Turmeric Powder Pinch
Chilly Powder 1 1/2 spoons
Corainder Leaf 2 Twigs
Garlic 10 Nos.
Mustard 1 spoon
Fenugreek 1 spoon
Sessame Oil 3 spoons
Cumin Seeds 1/2 spoon
Salt To Taste


METHOD:
     Clean any variety of Gravy fish (I used Sankara Fish) and keep aside. Heat 3 spoons of oil in a pan, add mustard. Once done add, cumin seeds, garlic cloves, curry leaf, coriander leaf, chopped onion, do fine sauting by addding pinch of salt. Once onion turns golden brown, add chopped tomato, turmeric powder, chilly powder, do fine sauting until oil oozes out. Now pour on coconut milk, tamarind syrup and adjust with salt, let it boil until the raw smell goes off and the gravy comes to semi-thick(!) consistency. Now add on the cleaned fish, keep the flame in simmer for 10 mins. Put off the flame. You can taste it after 30 mins, so that fish will gets mixed up well in the gravy.

♬ Sangeetha♡Nambi ♬

June 26, 2013

Spicy egg fry

     I have seen my lunch mates bringing this for their side dish. Though it is new dish for me, i dont feel like trying this at hoem. Reason behind this was, none of my family members inclusing me, doesnt like simple boiled egg. Till date, never had boiled egg at home. But used boiled eggs in many variants. You can see it Here and Here. Being a food blogger, i dont want to leave this as it is. Thought of trying it one day using single egg, just not to waste many. I should say it taste yum !! Literally enjoyed by having it with simple sambar rice.


ALL YOU NEED:
Boiled Egg 1 No.
Chilly Powder 1 spoon
Turmeric Powder Pinch
Salt To Taste
Oil 2 spoons

METHOD:
     Take a plate. Add a spoon of chilly/Sambar powder, pinch of turmeric, required salt and drop by drops of water, mix it well until it becomes like a masala form. Heat tawa by adding a spoon of oil. Meantime, take a boiled egg, cut it equal half either horizontally or vertically. I prefer vertically all time. Put 4 to 5 tiny holes in the yolk part, it should be in size of your safety pin tip just to reach masala into the yolk. Now dip the yolk part into the masala (which we have it in plate). Place it on the tawa, let it sit for 2 mins, now toss it and redo the process until the masala raw smell goes off.

♬ Sangeetha♡Nambi ♬

June 21, 2013

Spicy Beetroot Poriyal

     As you can view in my previous post Here and Here, am not a lover of sweet vegetables like carrot and beetroot. Even i dont know, how and what to do those veggies. One day, suddenly realized i have stopped feeding it to my kid completely. Though it is a healthy for all ages, i resumed my prepation and somehow googled but still am not satisfied with those recipes. One fine day, being my savior, my lunch mate bought a beetroot recipe as her side dish, i tasted it immediately and to my surprise, it reminds my mom preparation which she use to keep it as side dish for roti. Will i leave the chace??!! Got the recipe from her immediately and preparing it as a MUST side dish atleast weekly once.


ALL YOU NEED:
Diced Beetroot 1/4 kg
Chopped Onion 1 No.
Chopped Tomato 1 No.
Chilly Powder 1/2 spoon
Ginger-Garlic Paste 1 spoon
Pepper 1 spoon
Coconut 2 pieces
Salt To Taste


METHOD:
     Grind coconut and gingergarlic paste to a fine mixture. Take a pressure cooker, add beetroot, chopped onion, chopped tomato, chilly powder, grinded coconut mixture, pinch of salt and add a glass of water. Pressure cook it for 3 whistles. Once the pressure gets release, Keep a pan, pour the pressure cooked ingredients, boil it until it absorbs all the excess water. Meantime grind a spoon of pepper coarsely. Once the water evaporated, add the powdered pepper and adjust with salt, do fine sauting for 5 mins. Put off the flame, and serve hot with roti or steamed rice.

Note: You can also add boiled channa dhall, which add extra taste to it.

♬ Sangeetha♡Nambi ♬

June 17, 2013

Butter Milk

     I know, this is the odd time to post this recipe. Since its raining here and there, i should have published this a months back. I dont know how i missed posting this during peak summer time. That's fine, atleast now it got striked my mind. Coming to this recipe, i will not say NO to this anytime even in cold winter. Am a big fan of this. More than me, my lil one will enjoy this max. She is like a competitor for me to empty the bowl.. he he he... :) Each day will try some different version of butter milk. Nowadays have started drinking with oats porridge. That's an another amazing healthy recipe. So, here is the basic version of the easy, comforting refreshing drink !!!


ALL YOU NEED:
Thick curd 1 cup
Corainder Leaf 1 Twig
Green Chilly 1 Nos.
Curry Leaf 1 Twig
Water 3/4 cup
Ginger 1/2 inch
Salt To Taste


METHOD:
     Whip the thick curd in the mixer. Transfer it to a wide bowl, now pour water, stir it with required salt. Now add chopped curry leaf, corainder leaf, green chilly and smashed ginger. Do fine stir and refridgerate it for 30 mins, so that the garnished items essence will mix with the butter milk. Take out after 30 mins, enjzzzzzzoyyyy !!!!

♬ Sangeetha♡Nambi ♬

June 14, 2013

Greens Chutney

     Have u noticed the name !!?? Its Green's' chutney NOT Green Chutney. Yes, i used some three different green leaf variety to prepare, which i can blindly say a much healthy, tasty, nutritious and greeny chutney. Generally, whenever am running out of vegetable for my lunch, i'll go by preparing some thovaiyals like Ginger, Mint, Coriander, Toor Dhall and so onnnnnnn... Even this was prepared in the same situation. My actual plan was preparing Mint chutney, since i was not having enough amount of mint, i prepared this using three greens. Was bit scared how it will taste but it had a heavenly taste, literally i loved tasting it with hot steamed rice with simple pappad......


ALL YOU NEED:
Coriander Leaf Handful
Curry Leaf 6 Twigs
Mint Handful
Bengal Gram1 spoon
Urad Dhall 1 spoon
Coconut4 pieces
TamarindPinch
Red Chilly3 Nos.
Green Chilly1 Nos.
SaltTo Taste
Oil2 spoon

METHOD:
     Heat a spoon of oil in a pan, add spoon of urad dhall and bengal gram. Once it turns brown, add both chillies, do sauting again. Now add cleaned mint leaf, coriander leaf, curry leaf. Do sauting until raw smell goes off. Now add on salt, tamarind and coconut pieces, fry it for 2 minutes and allow it cool. Grind it well by adjusting with salt. Taste it wil hot steamed rice.

♬ Sangeetha♡Nambi ♬

June 10, 2013

Mint Chapathi

     During the same Diet week mentioned in my previous posts (Here and Here), i prepared this Mint/Pudhina Chapathi. Its my long time thought to prepare some stuffed or mixed chapathi. So, tried Aloo paratha one day but that went as a disaster :P so tried with this Mint chapathi, i got super dooper flavored chapathi but it was bit hard :( Still, I packed it for my lunch with simple raitha as my side dish. When i opened my box during my lunch time, OMG ! what a smell !!! That was super flavored and it tasted heavenly too... Literally enjoyed having that flavored chapathi with my team mates


ALL YOU NEED:
Wheat flour 1 cup
Mint Leaf Handful
Salt Pinch
Water 3/4 glass
Oil 1 spoon

METHOD:
     Finely chop the mint leaf and keep it aside. Take a wide bowl, add cup of wheat flour, pinch of salt. Mix it well. Add chopped mint leaf, add little amount of water and make it as fine dough. Once done, add a spoon of oil, give a fine mix. Let it sit for a while. Now press it as chapathi and toss in tawa and serve with some suitable curry or raitha.

♬ Sangeetha♡Nambi ♬

June 5, 2013

Simple Potato Fry

     Who say NO to potato ??!!! Surely am NOT. Whenever am running out of veggie for my lunch, i'll blindly choose this to prepare some sidedish for my Sambar or Keerai rice. This is the most easy breezy veggie which can be mould/prepared in any form. If you want to taste it as spicy roast or in simple potato fry which suits puli kuzhambu, it will give heavenly taste in any form. You wont believe me, i like to eat simple pressure cooked potato too :P From this you can understand my craze towards potato. Now coming to this version, in short, this is a spicy version which i preapred using store-bought sambar powder without adding any masala items. Here comes the simple spicy version which suits evern roti too.........


ALL YOU NEED:
Potato 1/4 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Sambar Powder 1 spoon
Turmeric Powder Pinch
Mustard 1 spoon
Salt Pinch
Oil 1 spoon

METHOD:
     3/4'ly pressure cook potato and peel the skin and dice it. Now heat a spoon oil in a pan. Add mustard, once it splutters, add chopped onion with a pinch of salt. Do sauting for 5 minutes. Now add on tomato, turmeric powder, sambar powder (I used Sakthi Masala Sambar Powder), do fine sauting until oil oozes out. Now pour a glass of water and bring it boil, now add diced potato, adjust with salt and do fine sauting until the masala coats the potato. Put off the flame, now serve with sambar rice or keerai rice.

♬ Sangeetha♡Nambi ♬