June 26, 2014

Sodhi

    This recipe got introduced to me, almost 5 years back when i went for my marriage feast to my cousin's place. When i tasted it first, it completely had a very bland taste. Even though, it had very plain taste i was keeping on tasting (actually drinking) it. Since i was newly married and a beginner in cooking, i don't want to try this at home since it has sooooo many complicated process like extracting coconut milk in various forms. But now after such huge gap, i tried using canned coconut milk :P and here comes for your views.


ALL YOU NEED:
Thick Coconut Milk 1 cup
Thin Coconut Milk 1 1/2 cup
Mixed Vegetables 250 g
Coriander Leaf 2 Twigs
Chopped Tomato 1 No.
Turmeric Powder 2 Twigs
Sliced Onion 1 No.
Moong Dhall 1/2 cup
Green Chilly 3 Nos.
Curry Leaf 1 Twig
Ginger 1 inch
Garlic 4 Nos.
Mustard 1 spoon
Salt To Taste
Oil 1 spoon
METHOD:
     Heat a spoon of oil in a pan. Add mustard, once splutters, add smashed garlic, ginger, curry leaf, coriander leaf and slited green chillies. Saute well. Now add sliced onion, tomato, mixed vegetables (i used carrot, beans, potato and drumstick) and pinch of salt. Saute well, now pour the pressure cooked moong dhall, thin coconut milk and pinch of turmeric. Stir well by adding little amount of water if the mixture is very thick, cover the pan with lid. Let it be in flame until all veggies gets cooked. Keep stirring inbetween. Once all veggies are cooked, add the thick coconut milk, make sure the flame is in Low. Once the gravy bubbles up, put off the flame and serve hot with steamed rice, Ginger chutney and Potato Fry.

Note: This is my own try, will post the original "Tirunelveli Sodhi" shortly.

♬ Sangeetha♡Nambi ♬

June 20, 2014

Mushroom Briyani

    Am a big huge lover of mushroom. Even though i know very limited recipes using mushroom, it will be there in my kitchen atleast once in a week nowadays. Mostly i use to prepare mushroom either as briyani or as gravy/Masala. So, today i like to showcase my version of mushroom briyani. Do check out and let me know your comments as well !


ALL YOU NEED:
Diced Mushroom 8 Nos.
Sliced Onion 2 No.
Chopped Tomato 1 No.
Turmeric Powder Pinch
Basmathi Rice 1 1/2 cup
Bay Leaf 2 Nos.
Mustard 1 spoon
Fennel 1/2 spoon
Curd 1 spoon
Ghee 2 spoon
Salt To Taste
Oil 1 spoon
To Grind:
Green Chilly 1 No.
Coriander Leaf 4 Twigs
Mint Leaf Handful
Cardamom 1 No.
Cinnamon 1/2 inch
Garlic 7 Nos.
Ginger 1 1/2 inch
Fennel 1/2 spoon
Cloves 5 Nos.

METHOD:
     Grind all the ingredients under "To Grind" and keep it aside. Heat 2 spoons of ghee and 1 spoon of oil in a cooker, add mustard, once it splutters, add bay leaf, fennel seeds and sliced onion, saute all by adding pinch of salt. Once done, add grounded items, saute well by adding pinch of turmeric powder. Once its half cooked, add chopped tomato, saute well until oil oozes out. Now add diced mushroom and a spoon of curd. Give hard stir until mushroom gets mixed up with masala. Now add 1 1/2 cup of basmathi rice (i just gave a quick wash not soaked in water), saute for 2 mins. Now add required amount of water. I have added 2 3/4 cup of water and adjust with salt. Cover the cooker with lid partially. Once its 1/4 th cooked, cover the cooker completely and put the weight. Once you get a whistle, place it in simmer for 7 mins and switch off the flame. Once pressure gets released serve hot with raitha.

♬ Sangeetha♡Nambi ♬

June 16, 2014

Vazhakka/Raw Banana Puttu

    Vazhakka, eventhough it has very plain taste, its my mooooooost favorite veggie. When it comes to spicy vazhakka fry, OMG ! I can die for it all. In that way, this is my very recent learnt recipe which i got it from my friend. She prepared this for her lunch and asked my taste it. OMG ! I was totally fallen in love and at the same time, i thought of preparing it by the same day. Immediately i searched my fridge for this veggie. Luckily, i found one and tried it and here for your views as well.


ALL YOU NEED:
Vazhakka/Raw Banana 1 No.
Chopped Onion 1 No.
Turmeric Powder Pinch
Coriander Leaf 2 Twigs
Grated Coconut 4 spoons
Green Chilly 1 No.
Curry Leaf 1 Twig
Urad Dhall 1 spoon
Garlic 4 No.
Ginger Pinch
Mustard 1 spoon
Salt To Taste
Oil 1 spoon
METHOD:
     Cut raw banana into 2 halves. Pressure cook for 3 whistles or even you can boil it in pan. Make sure, it should not go messy. Once done, let it cool completely for more than 10 mins. Now you can easily peel off the skin. Do that and grate it. Now heat a spoon of oil in a pan, add mustard, once done add a spoon of urad dhall. Once it turns golden brown, add mashed garlic, mashed ginger(optional), chopped green chilly, curry leaf and coriander leaf and saute it for 2 mins, now add chopped onion and add pinch salt. Do fine sauting. Once done, add grated raw banana and turmeric powder give hard stir. Adjust with salt as well. Just 5 mins before you put off the flame, add grated coconut and stir well. I love to eat it apadiye !!! :)

Note: Friend told to me prepare this using "Nattu Vazhakka/Country Vazhakka" which gives more taste.

♬ Sangeetha♡Nambi ♬

June 12, 2014

Kollu/Horse Gram Chutney

    Before going to the anecdote, this recipe is about CHUTNEY not THOGAYAL. Fine, moving to my evergreen (mokka) anecdote. Long long ago sooooooo long ago, this was my husband most favorite gram. Though its his favorite, guess i have prepared it many time so its became a hatred gram for him. Just because i need to empty the packet, searched google and somehow got this recipe which is the best sidie for idly and dosas.


ALL YOU NEED:
Kollu/Horse Gram 1/2 cup
Grated Coconut 5 spoons
Urad Dhall 1 1/2 spoon
Bengal Gram 1 spoon
Red Chilly 1 or 2 No.
Tamarind Small
Ginger 1/2 inch
Salt To Taste
Oil 1 spoon
To Temper:
Urad Dhall 1 spoon
Curry leaf 5 Nos.
Mustard 1/2 spoon
Oil 1 spoon

METHOD:
     Take a pan, dry roast 1/2 cup of kollu and keep it aside. Now heat of oil in the same pan, add urad dhall and bengal gram, once it turns golden red, add on ginger, grated coconut and tamarind. Allow it cool down. Once done, transfer all items including kollu to mixer and grind it to a fine paste by adding salt and good amount of water. Now take a tempering pan, heat a spoon of oil, once done add mustard, urad dhall and curry. Now mix it with chutney. Serve with hot idly or dosai.

Note: You can also saute onion and coriander leaf while sauting coconut.

♬ Sangeetha♡Nambi ♬

June 7, 2014

Thayir Vadai / Curd Vada

    My hubby and lil one are more crazy on this urad dhall vada (hope u read it correctly, crazy only on plain vada not curd vada). To be frank, this is the first time i have prepared this delicious, mouthwatering, rich curd vada. Since its most likey vada for both, i didn't get chance vada to prepare this dish. But this time, planned to prepare this, without thinking any second thought. So, i stocked up some vada for this. To my surprise, even this got disappeared as soon as i started serving.


ALL YOU NEED:
Urad Dhall Vada 2 Nos.
Thick Curd 5 spoons
Grated Carrot 1 spoon
Kaara Boondi 1 spoon
Water 3 spoons
Salt To Taste


METHOD:
     Take a wide small bowl, add 3 spoons of water, now place 2 urad dhall vada, let it sit until vada absors all the water. Now add on both vadas and pour thick curd with salt on top it. Make sure, curd spreads evenly. Now for garnishing add grated carrot and kara boondi.

Note: You can also add chopped onion, coriander leaf, green chutney and tamarind chutney as well.

♬ Sangeetha♡Nambi ♬

June 2, 2014

Keerai Kootu

    "Keerai", as we all know, its the most healthy veggie. Only because of this reason, this will be my mandatory dish which will be there in my lunch menu atleast once in a week minimum. Since it will be there in all week of my lunch menu, i don't feel like preparing the same recipe so will be keep on excavating a new dish either by asking mom or by googling. So this is my one version which i got from my mom. Do check it and let me know ur feedback as well.

ALL YOU NEED:
Spinach 1 bunch
Chopped Onion 1 No.
Moong Dhall 1/2 cup
Turmeric Powder Pinch
Coconut 3 pieces
Cumin Seeds 1/2 spoon
Red Chilly 2 Nos.
Mustard 1/2 spoon
Urad Dhall 1 spoon
Salt To Taste
Oil 2 spoons


METHOD:
    Pressure Moong Dhall by adding pinch of turmeric powder for 5 whistles. Let it sit for a while. Now, heat a spoon of oil, add mustard, add a red chilly, add chopped onion. Saute it by adding pinch of salt. Now add on cleaned and chopped spinach. Saute it for 1 min. Now grind coconut and cumin by adding water and pour it to the pan, mix well and allow it to get cooked by adding pinch of turmeric powder. Once done, pour the cooked moongdhall, do fine sauting until it all get mixed up. Adjust with salt. Now in a separate small pan, heat oil, add mustard, now add urad dhall, red chilly and cumin seeds. Now pour it into the spinach mixture and mix well. Put off the flame. Serve hot !

♬ Sangeetha♡Nambi ♬

June 26, 2014

Sodhi

    This recipe got introduced to me, almost 5 years back when i went for my marriage feast to my cousin's place. When i tasted it first, it completely had a very bland taste. Even though, it had very plain taste i was keeping on tasting (actually drinking) it. Since i was newly married and a beginner in cooking, i don't want to try this at home since it has sooooo many complicated process like extracting coconut milk in various forms. But now after such huge gap, i tried using canned coconut milk :P and here comes for your views.


ALL YOU NEED:
Thick Coconut Milk 1 cup
Thin Coconut Milk 1 1/2 cup
Mixed Vegetables 250 g
Coriander Leaf 2 Twigs
Chopped Tomato 1 No.
Turmeric Powder 2 Twigs
Sliced Onion 1 No.
Moong Dhall 1/2 cup
Green Chilly 3 Nos.
Curry Leaf 1 Twig
Ginger 1 inch
Garlic 4 Nos.
Mustard 1 spoon
Salt To Taste
Oil 1 spoon
METHOD:
     Heat a spoon of oil in a pan. Add mustard, once splutters, add smashed garlic, ginger, curry leaf, coriander leaf and slited green chillies. Saute well. Now add sliced onion, tomato, mixed vegetables (i used carrot, beans, potato and drumstick) and pinch of salt. Saute well, now pour the pressure cooked moong dhall, thin coconut milk and pinch of turmeric. Stir well by adding little amount of water if the mixture is very thick, cover the pan with lid. Let it be in flame until all veggies gets cooked. Keep stirring inbetween. Once all veggies are cooked, add the thick coconut milk, make sure the flame is in Low. Once the gravy bubbles up, put off the flame and serve hot with steamed rice, Ginger chutney and Potato Fry.

Note: This is my own try, will post the original "Tirunelveli Sodhi" shortly.

♬ Sangeetha♡Nambi ♬

June 20, 2014

Mushroom Briyani

    Am a big huge lover of mushroom. Even though i know very limited recipes using mushroom, it will be there in my kitchen atleast once in a week nowadays. Mostly i use to prepare mushroom either as briyani or as gravy/Masala. So, today i like to showcase my version of mushroom briyani. Do check out and let me know your comments as well !


ALL YOU NEED:
Diced Mushroom 8 Nos.
Sliced Onion 2 No.
Chopped Tomato 1 No.
Turmeric Powder Pinch
Basmathi Rice 1 1/2 cup
Bay Leaf 2 Nos.
Mustard 1 spoon
Fennel 1/2 spoon
Curd 1 spoon
Ghee 2 spoon
Salt To Taste
Oil 1 spoon
To Grind:
Green Chilly 1 No.
Coriander Leaf 4 Twigs
Mint Leaf Handful
Cardamom 1 No.
Cinnamon 1/2 inch
Garlic 7 Nos.
Ginger 1 1/2 inch
Fennel 1/2 spoon
Cloves 5 Nos.

METHOD:
     Grind all the ingredients under "To Grind" and keep it aside. Heat 2 spoons of ghee and 1 spoon of oil in a cooker, add mustard, once it splutters, add bay leaf, fennel seeds and sliced onion, saute all by adding pinch of salt. Once done, add grounded items, saute well by adding pinch of turmeric powder. Once its half cooked, add chopped tomato, saute well until oil oozes out. Now add diced mushroom and a spoon of curd. Give hard stir until mushroom gets mixed up with masala. Now add 1 1/2 cup of basmathi rice (i just gave a quick wash not soaked in water), saute for 2 mins. Now add required amount of water. I have added 2 3/4 cup of water and adjust with salt. Cover the cooker with lid partially. Once its 1/4 th cooked, cover the cooker completely and put the weight. Once you get a whistle, place it in simmer for 7 mins and switch off the flame. Once pressure gets released serve hot with raitha.

♬ Sangeetha♡Nambi ♬

June 16, 2014

Vazhakka/Raw Banana Puttu

    Vazhakka, eventhough it has very plain taste, its my mooooooost favorite veggie. When it comes to spicy vazhakka fry, OMG ! I can die for it all. In that way, this is my very recent learnt recipe which i got it from my friend. She prepared this for her lunch and asked my taste it. OMG ! I was totally fallen in love and at the same time, i thought of preparing it by the same day. Immediately i searched my fridge for this veggie. Luckily, i found one and tried it and here for your views as well.


ALL YOU NEED:
Vazhakka/Raw Banana 1 No.
Chopped Onion 1 No.
Turmeric Powder Pinch
Coriander Leaf 2 Twigs
Grated Coconut 4 spoons
Green Chilly 1 No.
Curry Leaf 1 Twig
Urad Dhall 1 spoon
Garlic 4 No.
Ginger Pinch
Mustard 1 spoon
Salt To Taste
Oil 1 spoon
METHOD:
     Cut raw banana into 2 halves. Pressure cook for 3 whistles or even you can boil it in pan. Make sure, it should not go messy. Once done, let it cool completely for more than 10 mins. Now you can easily peel off the skin. Do that and grate it. Now heat a spoon of oil in a pan, add mustard, once done add a spoon of urad dhall. Once it turns golden brown, add mashed garlic, mashed ginger(optional), chopped green chilly, curry leaf and coriander leaf and saute it for 2 mins, now add chopped onion and add pinch salt. Do fine sauting. Once done, add grated raw banana and turmeric powder give hard stir. Adjust with salt as well. Just 5 mins before you put off the flame, add grated coconut and stir well. I love to eat it apadiye !!! :)

Note: Friend told to me prepare this using "Nattu Vazhakka/Country Vazhakka" which gives more taste.

♬ Sangeetha♡Nambi ♬

June 12, 2014

Kollu/Horse Gram Chutney

    Before going to the anecdote, this recipe is about CHUTNEY not THOGAYAL. Fine, moving to my evergreen (mokka) anecdote. Long long ago sooooooo long ago, this was my husband most favorite gram. Though its his favorite, guess i have prepared it many time so its became a hatred gram for him. Just because i need to empty the packet, searched google and somehow got this recipe which is the best sidie for idly and dosas.


ALL YOU NEED:
Kollu/Horse Gram 1/2 cup
Grated Coconut 5 spoons
Urad Dhall 1 1/2 spoon
Bengal Gram 1 spoon
Red Chilly 1 or 2 No.
Tamarind Small
Ginger 1/2 inch
Salt To Taste
Oil 1 spoon
To Temper:
Urad Dhall 1 spoon
Curry leaf 5 Nos.
Mustard 1/2 spoon
Oil 1 spoon

METHOD:
     Take a pan, dry roast 1/2 cup of kollu and keep it aside. Now heat of oil in the same pan, add urad dhall and bengal gram, once it turns golden red, add on ginger, grated coconut and tamarind. Allow it cool down. Once done, transfer all items including kollu to mixer and grind it to a fine paste by adding salt and good amount of water. Now take a tempering pan, heat a spoon of oil, once done add mustard, urad dhall and curry. Now mix it with chutney. Serve with hot idly or dosai.

Note: You can also saute onion and coriander leaf while sauting coconut.

♬ Sangeetha♡Nambi ♬

June 7, 2014

Thayir Vadai / Curd Vada

    My hubby and lil one are more crazy on this urad dhall vada (hope u read it correctly, crazy only on plain vada not curd vada). To be frank, this is the first time i have prepared this delicious, mouthwatering, rich curd vada. Since its most likey vada for both, i didn't get chance vada to prepare this dish. But this time, planned to prepare this, without thinking any second thought. So, i stocked up some vada for this. To my surprise, even this got disappeared as soon as i started serving.


ALL YOU NEED:
Urad Dhall Vada 2 Nos.
Thick Curd 5 spoons
Grated Carrot 1 spoon
Kaara Boondi 1 spoon
Water 3 spoons
Salt To Taste


METHOD:
     Take a wide small bowl, add 3 spoons of water, now place 2 urad dhall vada, let it sit until vada absors all the water. Now add on both vadas and pour thick curd with salt on top it. Make sure, curd spreads evenly. Now for garnishing add grated carrot and kara boondi.

Note: You can also add chopped onion, coriander leaf, green chutney and tamarind chutney as well.

♬ Sangeetha♡Nambi ♬

June 2, 2014

Keerai Kootu

    "Keerai", as we all know, its the most healthy veggie. Only because of this reason, this will be my mandatory dish which will be there in my lunch menu atleast once in a week minimum. Since it will be there in all week of my lunch menu, i don't feel like preparing the same recipe so will be keep on excavating a new dish either by asking mom or by googling. So this is my one version which i got from my mom. Do check it and let me know ur feedback as well.

ALL YOU NEED:
Spinach 1 bunch
Chopped Onion 1 No.
Moong Dhall 1/2 cup
Turmeric Powder Pinch
Coconut 3 pieces
Cumin Seeds 1/2 spoon
Red Chilly 2 Nos.
Mustard 1/2 spoon
Urad Dhall 1 spoon
Salt To Taste
Oil 2 spoons


METHOD:
    Pressure Moong Dhall by adding pinch of turmeric powder for 5 whistles. Let it sit for a while. Now, heat a spoon of oil, add mustard, add a red chilly, add chopped onion. Saute it by adding pinch of salt. Now add on cleaned and chopped spinach. Saute it for 1 min. Now grind coconut and cumin by adding water and pour it to the pan, mix well and allow it to get cooked by adding pinch of turmeric powder. Once done, pour the cooked moongdhall, do fine sauting until it all get mixed up. Adjust with salt. Now in a separate small pan, heat oil, add mustard, now add urad dhall, red chilly and cumin seeds. Now pour it into the spinach mixture and mix well. Put off the flame. Serve hot !

♬ Sangeetha♡Nambi ♬