July 27, 2014

French Fries (Oven Style)

    Who will say NO to potato recipes that too if it comes to French fries. Surely am the one :P Yes, am a crazy fan of all potato recipe but when it comes to french fries, am bit down due to its plain taste and In my current location, i can buy french fries anywhere and anytime as we get Bhajji, Bonda in india. Its time long time plan to try this in oven. So, planned a day and tried it finally ! You can also check deep fried french fries Here.


ALL YOU NEED:
Potato 2 Nos.
Pepper Powder Pinch
Pizza Seasoning Pinch
Salt To Taste
Oil 1 spoon
METHOD:
     Peel the potato skin, Place in cold water for 5 mins and drain it completely. Make it as thin strips and place in a wide bowl. Now add a spoon of olive oil, salt, pepper powder and pizza seasoning. Mix until it coats the potato strips. Take the oven plate, cover it with aluminium foil. Now arrange the potato strips in the oven plate. Meantime preheat oven at 350 F. Once done, place the plate into the oven and let it be in same temperature for 30 to 35 mins. Keep tossing using fork inetween some 10 to 15 mins. Serve hot with tomato ketchup.

♬ Sangeetha♡Nambi ♬

July 22, 2014

Eggless Parotta

    PAROTTA - I should say this as a miracle word which all time tempts me whenever i SEE this word (hope you read it correctly its not "taste", its "see") Yes, am a huge huge (more than huge actually) fan of parotta, i can have without any sidedish too. My most all time tasty and favorite parotta version is my hometown road side shop parotta, i can bet noone can beat that taste especially the salna, which will takeway the taste of Saravana Bhavan. Being such a crazy, parotta craving foodie, do you think will i leave without trying at home ?! Noway, here comes my craving dish ! Yum :P


ALL YOU NEED:
Maida 3 cups
Milk 1 cup
Curd 2 tsp
Sugar 1 tsp
Salt To Taste
Oil 1/2 cup

METHOD:
     Take a wide pan, add maida, sugar and salt. Mix all the dry ingredients. Now slowly add milk, curd and 1/4 cup of oil, knead it well, until it hold into your hand. Close the pan and let it sit for 4 hours. Make sure, you knead the dough inbetween 2 hrs. Now, make the dough to smooth ig round shape. Grease your counter-top with a spoon of oil, take a dough, spread it evenly until it comes thin. If required, apply oil generously. Now take a knife, cut vertically to a thin strips. Now take all strips, join it to form pleats (as we do it in saree). Once done, hold the one end and roll it to the other end which comes to a round shape. Proceed this to all the rounded dough. Rest it for 30 mins.

     After 30 mins, grease on counter-top. Take a rolled dough, roll it to a thick parotta. Once done, heat tawa, once its in high heat, grease some oil, toss the parotta on both sides. Once your tossing is done, stack all the tossed parotta and tap heavily on both the sides.(Only husband can do this process)

♬ Sangeetha♡Nambi ♬

July 18, 2014

Killu Vadam

    Its my long time plan to make vathal at home. When i was in chennai, there is no demand for "Hot Sun" to dry/make vathal but in my current place, i'll get Hot Sun max of 1 or 2 hours but still i didn't leave my hope on trying this. At the same, my main intention is not to waste any, due to lack of sun. So, planned to try this using leftover rice. Not bad, it came out very well. Since i didn't get proper heat here for drying, it tooks more than a week just to dry 2 cups of vathal batter.


ALL YOU NEED:
Cooked Rice 3 cups
Chopped Small Onion 7 Nos.
Green Chilly 3 Nos.
Cumin Seeds 1 1/2 tsp
Hing Pinch
Salt 1/4 tsp

METHOD:
     Take cooked rice in a mixer, blend it until it comes to a smooth paste. DONOT add water. Now transfer it to a bowl. Take 2 Nos. of green chilly in a mixer and lend it again. Transfer it to the cooked rice bowl. Now add remaining ingredients like hing, chopped small onion, chopped 1 green chilly and cumin seeds. Once done, take a white cloth or even a polythene sheet, take small spoon (use kids spoon) of the batter and place it evenly on the sheet. Once done, leave the sheet/cloth in sun, until it gets dried completely, there should be any moisture. Make sure you keep tossing on each day until it gets dried. Once its dried, fry it and enjoy.

Note: You can also add tomato puree or carrot puree or spinach puree, just to add an extra taste.

♬ Sangeetha♡Nambi ♬

July 14, 2014

Vaangibath

    When i first heard this name, thought its a very complicated, technical recipe. In curiosity, thought to surf about its preparation method. Once done, finally concluded, in a simple term it can also be called as "Brinjal Rice". Even-though its simple, still i had a fear to try it b'cos the horoscope between Me and Brinjal was very bad most of the time. Somewhat i'll get that raw brinjal smell here and there. But still being a food blogger, i got some guts and tried the rice. To my surprise, horoscope ends up with positive note. Yes, dish was totally yummy !


ALL YOU NEED:
Cooked Rice 2 cups
Diced Brinjal 2 Nos.
Chopped Onion 1 No.
Sambar Powder 1/2 spoon
Curry Leaf 1 Twig
Coriander Leaf 2 Twigs
Cumin Seeds Pinch
Peanut 6 Nos.
Cashews 5 Nos.
Mustard 1 spoon
Salt To Taste
Oil 1 spoon

VAANGIBATH POWDER
Coriander Seeds 3 spoons
Bengal Gram 2 spoons
Grated Coconut 2 spoons
Sesame Seeds 1/4 spoon
Urad Dhall 2 spoons
Red chilly 2 Nos.
Hing 1/4 spoon
METHOD:
     First to prepare vaangibath powder, heat a pan, dry roast all ingredients under "Vaangibath Powder" (except hing, if you r using powdered one) for 5 to 6 mins. Let it cool down and powder it coarsely y adding hing. Keep aside. Now in the same pan, heat a spoon of oil. Add mustard, once splutters, add cumin seeds, peanut, cashews, curry leaf, coriander leaf and chopped onion. Saute it well. Once done, add diced brinjal, turmeric powder and samar powder. Allow it boil by closing the pan with lid. DONOT add water. Keep tossing inbetween and adjust the salt as well. Once its cooked. Put off the flame.
    Take a wide bowl, add cooked rice, brinjal mixture and pinch of salt. Mix well until the brinjal coats the rice. Make sure while mixing you should not break the rice shape. Now add 2 spoons of vaangibath powder. Keep mixing and add salt if required. All done now, serve with some pappad.

♬ Sangeetha♡Nambi ♬

July 9, 2014

Masala Peanut

    Wow ! the name itself tempting me to munch it right now with a cup of hot masala tea. According to me this is the best tea time muncher. Whenever we buy this, me the one who gobbles most of the count. I'll not leave even the peanut skin, which tastes more than the masala peanut. Since its not available in my current location, thought why not i try at home. Finally tried and here comes.....


ALL YOU NEED:
Raw Peanuts 2 cups
Besan Flour 1/2 cup
Chilly Powder 2 spoons
Food Color Pinch
Rice Flour 1/4 cup
Fennel Seeds 1 spoon
Garlic 7 to 8 Nos.
Hing 1/2 spoon
Salt To Taste
Oil To deep fry

DEEP FRIED VERSION:
     Take a wide pan, add raw peanut (use either with skin or without skin), besan flour, rice flour, hing, red chilly powder, salt and food color, mix all the ingredients without adding water. Now take a mixer, add garlic cloves and fennel, grind it coarsely and mix with the peanuts. Now sprinkle some water, make sure the mixture should not be watery and it should be in rava ladoo mixture consistency. Adjust with salt. Now heat oil for deep frying. Once done, take handful of mixture and drop evenly, try not to put it as lumps. Keep the flame in medium and toss evenly and let the batch be in flame for 3 mins max.

MICROWAVE VERSION:
    Even i tried roasting it in microwave. For which, take a plate add a cup of peanut mixture (mixture of all the ingredients) and add a spoon of oil to the mixture. Mix well. Now evenly spread the mixture on the plate and microwave it for 5 to 6 mins. Make sure, you toss the mixture inbetween. I personally liked microwave version when compare to the deep fried.

♬ Sangeetha♡Nambi ♬

July 5, 2014

Idly Podi

    Idly podi or Idly Milaga podi is my all time favorite. I always love to taste a spoon of plain powder whenever podi box comes infront of my eyes. This being my husband's favorite sidedish for idly, most of the time this will be my savior during my lazy days. When i studied my 7th in Erode, i do remember, there was a store called "Kannan Departmental Store" where we'll get all Podi varieties. No one can beat that store podi's taste. Once i relocated from that place i couldn't find the perfect idly podi which matches that store taste. After long time, i thought why shouldn't i try making idly podi at home. So here comes my podi for your views.

ALL YOU NEED:
Urad Dhall 1 cup
Bengal Gram 1/2 cup
Sesame Seeds 2 spoons
Red chilly 10 Nos.
Curry Leaf 1 Twig
Garlic 5 cloves
Hing Pinch
Salt To Taste
METHOD:
     Take a pan, dry roast urad dhall, Bengal gram, sessame seeds and red chilly. Once it turns golden brown color, transfer it to a plate. Now add curry leaf and garlic cloves, roast it well. Let all cool for a while. Now transfer all the roasted items to a mixer, add pinch of hing and required salt. Grind it coarsely. Keep it stocked in air tight container. Enjoy it with Idly, NO NO with Dosai :)

♬ Sangeetha♡Nambi ♬

July 1, 2014

Apple Halwa

    As i already told in all my previous sweet posts, we all don't like sweet much. But still, will try sweets once in a while. Its one among them. Few days back i got a dozen of apples sitting untouched. I don't know how to empty that,at the same i don't feel like eating it as plain fruit and even as juice. Suddenly this got flashed my mind and here comes for ur views.


ALL YOU NEED:
Grated Apples 1 cups
Thick Milk 2 cups
Food Color Pinch
Mixed nuts 1/4 cup
Sugar To Taste
Ghee 5 spoons

METHOD:
     Peel the skin of apples. Grate it well and squeeze it by hand to take off the water. Its not mandatory to squeeze all the water. Now take heavy bottomed pan, add a spoon of ghee, now fry cashews, raisins, badam etc. Transfer it to another bowl. Now add grated apples with a cardamom and food color. Now pour 2 cups of milk with required sugar. Keep stiring until the apple gets cooked. Now add a spoon of ghee, keep on stirring until it reaches halwa consitency and add on the fried nuts and garnish with nuts if required.

I am sending this recipe to Lets cook with apples event by "Simplyfood"

♬ Sangeetha♡Nambi ♬

July 27, 2014

French Fries (Oven Style)

    Who will say NO to potato recipes that too if it comes to French fries. Surely am the one :P Yes, am a crazy fan of all potato recipe but when it comes to french fries, am bit down due to its plain taste and In my current location, i can buy french fries anywhere and anytime as we get Bhajji, Bonda in india. Its time long time plan to try this in oven. So, planned a day and tried it finally ! You can also check deep fried french fries Here.


ALL YOU NEED:
Potato 2 Nos.
Pepper Powder Pinch
Pizza Seasoning Pinch
Salt To Taste
Oil 1 spoon
METHOD:
     Peel the potato skin, Place in cold water for 5 mins and drain it completely. Make it as thin strips and place in a wide bowl. Now add a spoon of olive oil, salt, pepper powder and pizza seasoning. Mix until it coats the potato strips. Take the oven plate, cover it with aluminium foil. Now arrange the potato strips in the oven plate. Meantime preheat oven at 350 F. Once done, place the plate into the oven and let it be in same temperature for 30 to 35 mins. Keep tossing using fork inetween some 10 to 15 mins. Serve hot with tomato ketchup.

♬ Sangeetha♡Nambi ♬

July 22, 2014

Eggless Parotta

    PAROTTA - I should say this as a miracle word which all time tempts me whenever i SEE this word (hope you read it correctly its not "taste", its "see") Yes, am a huge huge (more than huge actually) fan of parotta, i can have without any sidedish too. My most all time tasty and favorite parotta version is my hometown road side shop parotta, i can bet noone can beat that taste especially the salna, which will takeway the taste of Saravana Bhavan. Being such a crazy, parotta craving foodie, do you think will i leave without trying at home ?! Noway, here comes my craving dish ! Yum :P


ALL YOU NEED:
Maida 3 cups
Milk 1 cup
Curd 2 tsp
Sugar 1 tsp
Salt To Taste
Oil 1/2 cup

METHOD:
     Take a wide pan, add maida, sugar and salt. Mix all the dry ingredients. Now slowly add milk, curd and 1/4 cup of oil, knead it well, until it hold into your hand. Close the pan and let it sit for 4 hours. Make sure, you knead the dough inbetween 2 hrs. Now, make the dough to smooth ig round shape. Grease your counter-top with a spoon of oil, take a dough, spread it evenly until it comes thin. If required, apply oil generously. Now take a knife, cut vertically to a thin strips. Now take all strips, join it to form pleats (as we do it in saree). Once done, hold the one end and roll it to the other end which comes to a round shape. Proceed this to all the rounded dough. Rest it for 30 mins.

     After 30 mins, grease on counter-top. Take a rolled dough, roll it to a thick parotta. Once done, heat tawa, once its in high heat, grease some oil, toss the parotta on both sides. Once your tossing is done, stack all the tossed parotta and tap heavily on both the sides.(Only husband can do this process)

♬ Sangeetha♡Nambi ♬

July 18, 2014

Killu Vadam

    Its my long time plan to make vathal at home. When i was in chennai, there is no demand for "Hot Sun" to dry/make vathal but in my current place, i'll get Hot Sun max of 1 or 2 hours but still i didn't leave my hope on trying this. At the same, my main intention is not to waste any, due to lack of sun. So, planned to try this using leftover rice. Not bad, it came out very well. Since i didn't get proper heat here for drying, it tooks more than a week just to dry 2 cups of vathal batter.


ALL YOU NEED:
Cooked Rice 3 cups
Chopped Small Onion 7 Nos.
Green Chilly 3 Nos.
Cumin Seeds 1 1/2 tsp
Hing Pinch
Salt 1/4 tsp

METHOD:
     Take cooked rice in a mixer, blend it until it comes to a smooth paste. DONOT add water. Now transfer it to a bowl. Take 2 Nos. of green chilly in a mixer and lend it again. Transfer it to the cooked rice bowl. Now add remaining ingredients like hing, chopped small onion, chopped 1 green chilly and cumin seeds. Once done, take a white cloth or even a polythene sheet, take small spoon (use kids spoon) of the batter and place it evenly on the sheet. Once done, leave the sheet/cloth in sun, until it gets dried completely, there should be any moisture. Make sure you keep tossing on each day until it gets dried. Once its dried, fry it and enjoy.

Note: You can also add tomato puree or carrot puree or spinach puree, just to add an extra taste.

♬ Sangeetha♡Nambi ♬

July 14, 2014

Vaangibath

    When i first heard this name, thought its a very complicated, technical recipe. In curiosity, thought to surf about its preparation method. Once done, finally concluded, in a simple term it can also be called as "Brinjal Rice". Even-though its simple, still i had a fear to try it b'cos the horoscope between Me and Brinjal was very bad most of the time. Somewhat i'll get that raw brinjal smell here and there. But still being a food blogger, i got some guts and tried the rice. To my surprise, horoscope ends up with positive note. Yes, dish was totally yummy !


ALL YOU NEED:
Cooked Rice 2 cups
Diced Brinjal 2 Nos.
Chopped Onion 1 No.
Sambar Powder 1/2 spoon
Curry Leaf 1 Twig
Coriander Leaf 2 Twigs
Cumin Seeds Pinch
Peanut 6 Nos.
Cashews 5 Nos.
Mustard 1 spoon
Salt To Taste
Oil 1 spoon

VAANGIBATH POWDER
Coriander Seeds 3 spoons
Bengal Gram 2 spoons
Grated Coconut 2 spoons
Sesame Seeds 1/4 spoon
Urad Dhall 2 spoons
Red chilly 2 Nos.
Hing 1/4 spoon
METHOD:
     First to prepare vaangibath powder, heat a pan, dry roast all ingredients under "Vaangibath Powder" (except hing, if you r using powdered one) for 5 to 6 mins. Let it cool down and powder it coarsely y adding hing. Keep aside. Now in the same pan, heat a spoon of oil. Add mustard, once splutters, add cumin seeds, peanut, cashews, curry leaf, coriander leaf and chopped onion. Saute it well. Once done, add diced brinjal, turmeric powder and samar powder. Allow it boil by closing the pan with lid. DONOT add water. Keep tossing inbetween and adjust the salt as well. Once its cooked. Put off the flame.
    Take a wide bowl, add cooked rice, brinjal mixture and pinch of salt. Mix well until the brinjal coats the rice. Make sure while mixing you should not break the rice shape. Now add 2 spoons of vaangibath powder. Keep mixing and add salt if required. All done now, serve with some pappad.

♬ Sangeetha♡Nambi ♬

July 9, 2014

Masala Peanut

    Wow ! the name itself tempting me to munch it right now with a cup of hot masala tea. According to me this is the best tea time muncher. Whenever we buy this, me the one who gobbles most of the count. I'll not leave even the peanut skin, which tastes more than the masala peanut. Since its not available in my current location, thought why not i try at home. Finally tried and here comes.....


ALL YOU NEED:
Raw Peanuts 2 cups
Besan Flour 1/2 cup
Chilly Powder 2 spoons
Food Color Pinch
Rice Flour 1/4 cup
Fennel Seeds 1 spoon
Garlic 7 to 8 Nos.
Hing 1/2 spoon
Salt To Taste
Oil To deep fry

DEEP FRIED VERSION:
     Take a wide pan, add raw peanut (use either with skin or without skin), besan flour, rice flour, hing, red chilly powder, salt and food color, mix all the ingredients without adding water. Now take a mixer, add garlic cloves and fennel, grind it coarsely and mix with the peanuts. Now sprinkle some water, make sure the mixture should not be watery and it should be in rava ladoo mixture consistency. Adjust with salt. Now heat oil for deep frying. Once done, take handful of mixture and drop evenly, try not to put it as lumps. Keep the flame in medium and toss evenly and let the batch be in flame for 3 mins max.

MICROWAVE VERSION:
    Even i tried roasting it in microwave. For which, take a plate add a cup of peanut mixture (mixture of all the ingredients) and add a spoon of oil to the mixture. Mix well. Now evenly spread the mixture on the plate and microwave it for 5 to 6 mins. Make sure, you toss the mixture inbetween. I personally liked microwave version when compare to the deep fried.

♬ Sangeetha♡Nambi ♬

July 5, 2014

Idly Podi

    Idly podi or Idly Milaga podi is my all time favorite. I always love to taste a spoon of plain powder whenever podi box comes infront of my eyes. This being my husband's favorite sidedish for idly, most of the time this will be my savior during my lazy days. When i studied my 7th in Erode, i do remember, there was a store called "Kannan Departmental Store" where we'll get all Podi varieties. No one can beat that store podi's taste. Once i relocated from that place i couldn't find the perfect idly podi which matches that store taste. After long time, i thought why shouldn't i try making idly podi at home. So here comes my podi for your views.

ALL YOU NEED:
Urad Dhall 1 cup
Bengal Gram 1/2 cup
Sesame Seeds 2 spoons
Red chilly 10 Nos.
Curry Leaf 1 Twig
Garlic 5 cloves
Hing Pinch
Salt To Taste
METHOD:
     Take a pan, dry roast urad dhall, Bengal gram, sessame seeds and red chilly. Once it turns golden brown color, transfer it to a plate. Now add curry leaf and garlic cloves, roast it well. Let all cool for a while. Now transfer all the roasted items to a mixer, add pinch of hing and required salt. Grind it coarsely. Keep it stocked in air tight container. Enjoy it with Idly, NO NO with Dosai :)

♬ Sangeetha♡Nambi ♬

July 1, 2014

Apple Halwa

    As i already told in all my previous sweet posts, we all don't like sweet much. But still, will try sweets once in a while. Its one among them. Few days back i got a dozen of apples sitting untouched. I don't know how to empty that,at the same i don't feel like eating it as plain fruit and even as juice. Suddenly this got flashed my mind and here comes for ur views.


ALL YOU NEED:
Grated Apples 1 cups
Thick Milk 2 cups
Food Color Pinch
Mixed nuts 1/4 cup
Sugar To Taste
Ghee 5 spoons

METHOD:
     Peel the skin of apples. Grate it well and squeeze it by hand to take off the water. Its not mandatory to squeeze all the water. Now take heavy bottomed pan, add a spoon of ghee, now fry cashews, raisins, badam etc. Transfer it to another bowl. Now add grated apples with a cardamom and food color. Now pour 2 cups of milk with required sugar. Keep stiring until the apple gets cooked. Now add a spoon of ghee, keep on stirring until it reaches halwa consitency and add on the fried nuts and garnish with nuts if required.

I am sending this recipe to Lets cook with apples event by "Simplyfood"

♬ Sangeetha♡Nambi ♬