March 15, 2015

Kadalai Urundai / Peanut Balls

     According to me Kadalai Urundai = Everyone's childhood (G)Olden memories. Yes, there will be noone especially southindians, who never tasted this during their childhood days. I am a big big crazy fan of "Peanut Balls". Generally you know my way of eating this, it will bit Yuck but still will not leave without telling this :) First will lick completely the outer portion which is the jaggery, if i keep on do that, the peanut will automatically get loosen and finally will start chewing the peanut.. He he... Even now i follow this ;) Without taking much of your time, here comes everyone's favorite "Kadalai Urundai"


ALL YOU NEED:
Roasted Peanut 1 cup
Jaggery 1 cup
Cardamom Powder Pinch
Dry ginger Powder Pinch
Warm Water 1/2 cup
Salt Pinch
Oil To grease hands

METHOD:
     Take a bowl mix both jaggery and 1/2 cup of warm water. Keep mixing until the jaggery gets dissolved. Now take a non-stick pan, pour the jaggery syrup by filtering it. Let it boil, add dry ginger powder, cardamom powder and pinch of salt, just to enhance the sweetness. Keep on stirring inbetween. To check jaggery consistency, take a water in a small bowl, place a drop of jaggery mixture into the small bowl. If you could able to make it as small balls. Its the perfect texture. Put off the flame. Add the roasted and skinless peanuts, mix well with the jaggery syrup until it all coats the peanuts. Now grease your hand with oil, take some peanuts and make it as balls. Be careful, the mixture will be too hot. If its become hard to make balls, keep the pan in flame for 2 mins, it will get loosen. Now keep repeating the process. Store it in air tight container.

♬ Sangeetha♡Nambi ♬

March 9, 2015

Chicken Pepper Fry

     Being a beginner in cooking and eating non-veg items, me started trying new non-veg dishes at home. I should say this is one among them. Yes, i looted this recipe from my mom who is a big chef in all non-veg items (Shame on me is it :P) Actually she use to prepare this using Kaadai/Quail so thought why i shouldn't try this using Chicken. So, tried it and now its for your views.


ALL YOU NEED:
Chicken 1/4 kg
Capsicum 1/4 cup
Coriander Leaf 1/2 cup
Turmeric Powder Pinch
Green Chilly 1 No.
Fennel Seeds 1/2 spoon
Curry Leaf 1 Twig
Mustard 1/2 spoon
Salt To Taste
Oil 1 spoon

To Roast and Grind:
Shallots 6 Nos.
Fennel Seeds 1/2 spoon
Cinnamon 1/2 inch
Cardamom 1 No.
Garlic 4 cloves
Ginger 1 inch
Pepper 1 spoon
Cloves 3 Nos.
Oil 1 spoon

METHOD:
     Roast and grind ingredients under "To Roast and Grind" to a fine paste and keep aside. Keep a pan, heat spoon of oil, add mustard, once it cracks, add fennel seeds and pour the grinded mixture, turmeric powder and pinch of salt, saute it for 1 mins. Now add the chicken pieces and sprinkle some water, cover the pan with lid, let it be in flame until the chicken and raw smell goes off. Once done, take off the lid, let the flame in simmer, dry roast the chicken by adding capsicum (its purely optional), when it becomes dry, adjust with salt and add chopped coriander leaf, curry leaf and slited chilly. Saute it until you get the nice aroma of curry leaf and green chilly. All done. Serve with Roti or hot steamed rice.

Note: If you need some gravy, you can add coconut along with shallots while roasting.

♬ Sangeetha♡Nambi ♬

March 3, 2015

Mixed Batter Paniyaram

     As a routine work, will start banging my head to find out the dinner dish. I should day that was a BIG banging day. Yes, i was running out of Idly/Dosai Batter and even the wheat flour. I got a cup of idly batter, another cup of Adai batter and a cup of wheat flour. As my DH is not lover of Upma varieties so am totally clueless on what to prepare for our dinner having with the leftovers alone. Suddenly i called my friend and was asking her to suggest something for dinner. As my savior, she gave this idea and am totally relieved. Here comes my new excavated recipe.


ALL YOU NEED:
Idly Batter 1 cup
Adai Batter 1 cup
Wheat Flour 1 cup
Chopped Onion 1 No.
Chopped Ginger 2 spoons
Bengal Gram 3 spoons
Green Chilly 2 Nos.
Cumin Seeds 1 spoon
Curry Leaf 2 Twigs
Urad Dhall 4 spoons
Mustard 1/2 spoon
Salt To Taste
Oil 4 spoons

METHOD:
     Take a wide bowl, mix wheat flour with water by adding pinch of salt. Make sure there is no lumps. Now add both left over batters i.e. idly and adai batter, Mix well. Let it sit for a while. Heat 2 spoons of oil in a pan, add mustard, when it cracks, add urad dhall, bengal gram. When it turns golden brown, add chopped ginger, green chilly and curry leaf. Saute for 1 min. Now add fine chopped onion and pinch of salt. Saute until it becomes translucent. Once done, add cumin seeds, give quick stir and put off the flame. Let it cool. Meantime, heat paniyaram pan by adding some oil in each holes. Now add onion mixture to the batter and give hard stir. Adjust with salt. When the paniyaram pan, gets heated, pour the batter to the each holes occupying 3/4 of the holes. Cover it with a lid for 2 mins. Now toss it carefully to the other side. Let it be in medium flame until it gets cooked. Once done take out from the pan and serve hot with chutney.

♬ Sangeetha♡Nambi ♬

February 24, 2015

Broken Wheat Kheer

     Even though am an non-sweet lover, there will be a day which will tempt me badly to have some sweet after my lunch time especially after taking non-veg meals. So, this was the dish which i prepared during my those tempted days. Now sharing this for your views.


ALL YOU NEED:
Broken Wheat 1/2 cup
Grated Coconut 2 tsps
Mixed Nuts 1/4 cup
Elachi 1 No.
Sugar 1/2 cup
Milk 3/4 cup
Ghee 2 spoons
Salt Pinch

METHOD:
     Dry roast broken wheat rava for 3 mins. Let it cool down, take a thick bottomed pan, pour the milk, add dry roasted broken wheat and elachi. Let it be in flame until it gets cooked, add pinch of salt, just to enhance the sweetness. Meantime, in a pan, heat 2 spoons of oil, roast the mixed nuts and put off the flame. Once the broken wheat gets cooked, pour the roasted nuts and 2 spoons of grated coconut. All done now.

♬ Sangeetha♡Nambi ♬

February 20, 2015

Egg Briyani

     The word "Egg Briyani" which will lure me all time. As am not a meat lover, this is my most all time favorite dish which i gobble like a gobbler but honestly never tried this at home. I was my DAY. Yes, finally tried it at home that too in Dum method. OMG! its incredible. It was a massive hit during my last week sunday lunch. Without taking much of your time. Here we go !!!!


ALL YOU NEED:
Sliced Onions 2 Nos.
Chopped Tomato 1 No.
Ginger Garlic Paste 1 1/2 spoon
Garam Masala Powder 1 spoon
Briyani Powder 1 spoon
Turmeric Powder Pinch
Coriander Powder 1 spoon
Coriander Leaf Handful
Chilly Powder As needed
Cumin Powder 1/2 spoon
Boiled Eggs 2 Nos.
Mint Leaf Handful
Mustard 1/2 spoon
Salt To Taste
Ghee 2 spoons
Oil 2 spoons

To Boil Rice:
Basmathi Rice 1 cup
Shahi Jeera 1 spoon
Bay Leaf 2 Nos.
Cinnamon 1/2 inch
Cardamom 2 Nos.
Cloves 6 Nos.
Salt Pinch
Oil 1 spoon

METHOD:
     Heat 5 cups of water in pan by adding all the ingredients under "To Boil Rice" except Basmathi rice. When water comes to boil, add basmathi rice. When it is half done, switch off the flame and drain the excess water. Now heat ghee and oil in a thick bottomed pan, add mustard, once it splutters, add sliced onion, saute by add pinch of salt. Once done add ginger garlic paste, after 3 mins, add 1/2 portion of mint leaf and coriander leaf. Add chopped tomato too, when it gets mixed up with onion, add all spice powders (garam masala, coriander, chilly, briyani and turemric powder). Mix well, and let in cook in medium flame until oil oozes out and raw smell goes off. Now take the boiled egg and cut into 2 halves and place the yolk portion on top of the masala. Let it coats the yolk portion. Put off the flame.

    Pre-heat oven to 350 F. Meantime, take a oven safe tray, grease it with ghee. Now pour in the masala along with egg and spread evenly. Now add half cooked basmathi rice on top of it. As a final stage, add leftover mint and coriander leaf. If needed you can also sprinkle food color water on top of the rice. Once you are done with layering part. Cover the try tightly with aluminium foil and place it in oven for 20 mins. Keep an eye on it for every 10 mins also oven temperature gets vary, it depends on the brand. After 20 mins, mix gently both the rice and the masala. Serve hot with raitha. Yum !!!

Note: You can follow the same procedure for chicken dum briyani too.

♬ Sangeetha♡Nambi ♬

February 15, 2015

Keerai Masiyal

     When it comes to Keerai or Greens, the most important words which will come to our mind are "Healthy" and "Fresh". As it has high nutritional benefits/values, this will be a default items during my weekend grocery shopping. As am doing it every week, me got bored with the usual recipes. So, one day surfed my cobloggers space to find out a new recipe which was a great hit among my DH and DD. Now ever its for your views.


ALL YOU NEED:
Chopped Spinach 1 bunch
Tamarind Syrup 1/2 cup
Boiled Toor Dhall 1/2 cup
Mashed Garlic 3 Nos.
Small Onion 5 Nos.
Cumin Seeds 1/2 spoon
Mustard 1/2 spoon
Hing Pinch
Oil 2 spoons
To Pressure Cook:
Chopped Onion 1 No.
Chopped Tomato 1 No.
Coriander Powder 1 spoon
Turmeric Powder Pinch
Chilly Powder 1/2 spoon
Green Chilly 2 Nos.
Garlic 7 Nos.
Salt 1 spoon

METHOD:
     Pressure cook all items under "To Pressure cook" for 3 whistles. Let it sit for a while. Heat a spoon of oil in a pan, add cleaned and fine chopped spinach. Saute for 3 mins, once done pour the pressure cooked items, mix well with the spinach. Once the spinach cooked completely. Pour the cooked toor dhall. Add 1/2 cup of water and 1/2 cup of tamarind syrup. Adjust with salt. Let it boil until raw smell goes off. All done, serve hot with steamed rice.

♬ Sangeetha♡Nambi ♬

February 7, 2015

Mooli Paratha

     I am a big lover of all stuffed paratha. But there is a very bad chemistry between me and stuffed paratha. Yes, my first and only try was "Aloo Paratha" which i tried very long long ago so long ago. It came out bit sticky with an improper shape but only convincing part: the taste was very good. After long gap, last week tried this paratha which came out very well but with the same improper shape. Here showcasing it for your views.


ALL YOU NEED:
Wheat Flour 1 cup
Turmeric Powder Pinch
Chilly Powder 1 spoon
Radish 1 No.
Salt To Taste
Oil 1/2 spoon

METHOD:
     Peel the radish skin and grate it. Squeeze water from radish completely and save it. Now take a wide bowl, add wheat flour, turmeric powder, chilly powder and salt. Mix well. Now add grated radish, mix it again. Once done, knead it by adding radish water. Knead well until it reach proper chapathi consistency. Pour a spoon of oil and knead again, just to avoid dryness. Make small balls and roll it using rolling pin. Heat tawa, place the rolled paratha, add a spoon of oil around the corners. Toss it on both sides until it gets cooked. All done, serve hot with some raitha.

♬ Sangeetha♡Nambi ♬

February 3, 2015

Bread Omelet II

     I love to prepare and ofcourse eat this during all my lazy weekend mornings. Main reason is its SIMPLE and infact tasty too. But asusual my DH doesn't like this much so atleast for me will prepare this weekly once. Before my marriage this will be my DEFAULT sunday breakfast. I still remember my those (G)Olden days. Hmmm... Keeping my old memories apart, heres come my all time favorite and easy dish for your views. Actually this is my Version 2.0, you check the Version 1.0 HERE.


ALL YOU NEED:
Bread Slices 2 Nos.
Egg 1 No.
Chopped Capsicum 2 spoons
Chopped Onion 1/2 No.
Pepper Powder 1/2 spoon
Curry Leaf 1 spoon
Ghee/Oil To Toast Bread
Salt To Taste
Oil 1/2 spoon


METHOD:
     Take a small sized wide bowl, break the egg, add chopped onion, chopped curry leaf, chopped capsicum, pepper powder and required salt. Mix well. Now heat a spoon of oil in a pan, now pour the egg mixture and spread evenly. Add some spoil around its sides. Let it get cook, toss it on other side too. Once done, transfer it to a plate. In the same pan, add oil/ghee, toss both the bread on both sides. Once done, keep the omelet in between two slices of bread and enjoy the yummy taste !

Note: You can also add grated carrot and chopped chilly to the egg mixture.

♬ Sangeetha♡Nambi ♬

January 29, 2015

Nuttie Chocolate Fudge

     Recently i saw this recipe in a very famous TV channel which looks so easy with basic ingredients. Immediately that dish started calling to try at home. Will i deny a recipe call that too being a food blogger ???!! NEVER, checked my fridge and luckily got all the ingredients. Eventhough am happy about, i got all ingredients, i was bit worried about the outcome. Started preparing, OMG ! to my surprise it came out soooo perfectly and here comes for your views.


ALL YOU NEED:
Chocolate Chips 1 cup
Condensed Milk 1/4 cup
Unsalted Butter 1/4 cup
Mixed Nuts 1/2 cup

METHOD:
     Take a microwave safe bowl, add chocolate chips and place it microwave for 2 to 3 mins. If you are not owing microwave, you can melt it by double boiler method i.e. heat a water in idly pan, keep the chocolate chip bowl on top of it. Make sure it should not touch the bottom of idly pan. Keep stirring, you can see its starts melting down. Let it sit for a while. Now take a nonstick pan, heat the butter. Once it starts melting down, pour the melted chocolate, condensed milk and chopped nuts. Put off the flame. Keep stir for 2 mins. Now take a wide bowl, grease with some butter, pour the fudge mixture, spread evenly. All done, refrigerate for 1 hour. If you need you can garnish with some fine chopped nuts on top of it. If you don't like chewy consistency, freeze it for 30 mins. Even i followed the Freeze technique.

♬ Sangeetha♡Nambi ♬

January 25, 2015

Dahi Dhokla Chaat

     Nowadays am a big fan of Dhokla recipe. Me started preparing atleast weekly once for our evening snack. Since its become my frequent preparation, last week was bit bored on having with usual mint and tamarind chutney. So just thought, why i shouldn't try my all favorite Dahi chaat ??!! Yay ! so tried it finally and posted here for your views. You can also check my other Dahi Chaat versions HERE.


ALL YOU NEED:
Dhokla 6 Pieces
Red chilly powder Pinch
Tamarind Chutney 2 spoons
Coriander Leaf 1 1/2 spoon
Chopped Onion 2 spoons
Grated Carrot 1 1/2 spoon
Chaat Masala Pinch
Curd 3/4 cup
Sugar 1 spoon


METHOD:
     Take a wide bowl, arrange Dhokla cubes. Once done, add chopped onion, chopped tomato and pour the curd which is mixed with the sugar. Again pour the tamarind chutney on top of it. Once done, add grated carrot and chopped coriander leaf. On top of it add chilly powder and chaat masala. Make sure, you pour the curd just few minuted before you start serving. If you add long time before your serving time, all the added dahi and tamarind chutney gets absorbed by dhokla.

♬ Sangeetha♡Nambi ♬

January 21, 2015

Carrot Raitha

     Whenever i see this recipe in my cobloggers space, directly it will take me to my childhood days. Yes, during my schooling and college time, my mom use to prepare this time on all weekends, just as a free time muncher. Am a big big lover of this recipe especially to the added fried urad dhall. Yum ! literally mouthwatering here :P In this 6 years of my marriage life never tried this recipe at home. Suddenly this came to my mind last week and here comes for your views.


ALL YOU NEED:
Grated Carrot 1 cup
Thick Curd 3/4 cup
Salt To Taste

To Temper:
Green Chilly 1 No.
Urad Dhall 1 spoon
Mustard` 1/4 spoon
Oil 1 spoon


METHOD:
     Take a wide bowl, add grated carrot, thick curd and required salt. Stir well. If it is very thick add required water. I like to have it in thick consistency so, i didn't add water. Once done, heat a spoon of oil in a pan, add mustard, once it starts cracks, add urad dhall, when it turns golden brown, add chopped green chilly. If you like, can also add chopped coriander leaf in the oil. Let it get cool. Now, mix the tempered items with the curd. Give a stir. All Done !

♬ Sangeetha♡Nambi ♬

January 14, 2015

Kalkandu/Sugar Candy Pongal

     Before going to today's recipe, i would like to wish all my friends, co-bloggers, viewers and family on this auspicious "Tamilnadu Thanksgiving day  to Sun god, Farmers and Family"
                                       "இனிய பொங்கல் நல்வாழ்த்துக்கள் "


     If this is Pongal festival, i would like to do a post related to this festival. Any guess ???!!! Yes, you guessed it right, obviously its a Pongal dish using "Sugar Candy or Kalkandu". Since i got a pack full of Sugar candy, i decided to empty it as soon as possible. When i was searching this i got a dish called "Kalkandu Rice". Suddenly flashed an idea and decided to make Kalkandu Pongal instead of Kalkandu rice. Now, its show time for your comments/feedback.

ALL YOU NEED:
Raw Rice 1 cup
Moong Dhall 1/4 cup
Sugar Candy/Kalkandu` 1 cup
Ghee 1/2 cup
Cashews 10 Nos.
Raisins 10 Nos.
Cardamom 2 Nos.
Salt Pinch
Milk 1/2 cup
Water 3 cups


METHOD:
     Soak raw rice and Moong dhall for 30 mins in water. Drain it. Now take pressure cooker, add soaked raw rice and moong dhall. Pour 1/2 cup of milk, 3 cups of water, a tsp of ghee and 1 broken cardamom (u can also add 1/4 tsp of cardamom powder, instead of whole one) Cook it for 4 whistles. Meantime, heat a pan with less than quater cup of water, when it boils, add a cup of sugar candy and cardamom again, and stir it until all the sugar candy melts. Put off the flame. Make sure you do this syrup in medium flame. Once the pressure gets released, mash it well. If you see the full grains, add warm milk to bring it to pongal consistency. Now pour the sugar syrup, keep stir well by adding ghee. Once done, add ghee fried, raisins and cashews. Mix well. All done, its serving time.

Note: If you feel, melting down the sugarcandy it cumbersome process, you can powder the sugar candy and start mixing with the boiled rice mixture.

♬ Sangeetha♡Nambi ♬

January 10, 2015

Pasta Briyani

     As i stated in my previous post. I can proudly say, am a "P A S T A" lover now :P From this post you can understand my recent craze towards Pasta. Yes, last week me tried an unbelievable dish using Pasta. Any guess ???!!! Yeah, its "B R I Y A N I" time using Pasta. OMG ! it was a super dooper hit for our dinner. Can't wait to share it with you all ! So, Here you go.....


ALL YOU NEED:
Pasta 1 cup
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Ginger Garlic Paste 1 spoon
Turmeric Powder Pinch
Coriander Leaf 1/2 cup
Mixed Veggies 1 cup
Green Chilly 2 Nos.
Cardomon 2 Nos.
Cinnamon 1/2 inch
Bay Leaf 1 No.
Mint Leaf 1/2 cup
Mustard 1 spoon
Cloves` 4 Nos.
Ghee 4 tsps
Salt To Taste

METHOD:
     Cook pasta (i used kids pasta) in hot water along with a spoon of olive oil and salt. Drain the excess water and set aside. Heat 4 tsps of ghee, add mustard, now add cardamom, cinnamon, cloves and bay leaf. Its time add green chilly and chopped onion, saute it by adding pinch of salt and tumeric powder. Once it becomes translucent, add ginger garlic paste, after 5 mins sauting, add coriander leaf, mint leaf, veggies and chopped tomato. Saute well until oil oozes out. Once the raw smell goes off and veggies are cooked, add cooked pasta, do a quick mix in medium flame. All done. Serve hot with raitha.

♬ Sangeetha♡Nambi ♬

January 6, 2015

Pasta in White Sauce

     Recently me become a crazy fan of paneer ad pasta dishes. So, started trying/googling new versions in it. In that way, its my long time thinking to try white sauce at home. During my early cooking days, thought "White Sauce" can be made only in star hotels. But now i can see many bloggers started using white sauce in their dishes, It forced me to try this at home finally.


ALL YOU NEED:
Pasta 1 cup
Italian Seasoning 1/2 tsp
Pepper Powder 1/2 tsp
Grated Cheese 1 tbsp
Veggies 1 cup
Butter 1 tbsp
Maida 2 tblsp
Milk 1 1/2 cup
Salt To Taste

METHOD:
     Cook pasta (i used kids pasta) in hot water along with a spoon of olive oil and salt. Drain the excess water and set aside. Heat a spoon of butter in a pan, add the veggies (used capsicum, beans and carrot), saute it by adding salt and pepper powder. Since i added beans, i kept in flame until it gets cooked. If you are using only capsicum and carrot, just sauting is enough. Once cooked, transfer it to a plate, Now in the same, melt another spoon of butter, now add maida, saute well until it reaches sand consistency. Now add milk slowly, keep stirring and make sure there should not be any lumps. When it reaches thick consistency, add pepper powder, italian seasoning and salt. Now its time to add sauted veggies and cheese. Stir well. Adjust with salt. All done.

♬ Sangeetha♡Nambi ♬

January 1, 2015

Mutton Varuval

     Before going to my post, i want to wish all my visitors and cobloggers a "VERY VERY HAPPY & HEALTHY NEW YEAR 2015". Hope this new year brings all your dreams comes true ! Now going to my post.....

     Actually Me and Mutton dishes are like "Dog and Cat", a very good enemies. Whereas my husband and Mutton dishes are like "Mom and son", a very good lovers. With this single liners, you can very well understand my situation. Yes, i somehow managed forced me to try this dish at home ONLY b'cos of husband. As am not a big lover of mutton dishes, i dont feel like trying complicated version so just ended up with basic recipe as ended my anecdote of this post ;)


ALL YOU NEED:
Mutton 1/2 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Garam Masala Powder 1/2 spoon
Ginger Garlic Paste 1 spoon
Chilly Powder 3/4 spoon
Coriander Powder 1 spoon
Coriander Leaf To garnish
Cumin Powder 1/2 spoon
Green Chilly 1 No.
Fennel Seeds 1/2 spoon
Cumin Seeds 1/4 spoon
Cinnamon 1/2 inch
Cardomon 2 Nos.
Mustard 1/2 spoon
Cloves 5 Nos.
Salt To Taste
Oil 2 spoons

METHOD:
     Take cleaned and washed mutton in a wide bowl, add chilly powder, coriander powder, garam masala powder, turmeric powder, cumin powder, ginger garlic paste and salt. Mix well. Let it sit for 30 mins. Once done, heat spoon of oil in a cooker, add chopped onion and cinnamon, saute well, now add chopped tomato, once it half cooked, add the mutton, mix well with the onion mixture fro 3 mins. Now add a cup of water and close the cooker lid. Cook it for 15 whistles.

    Now heat another spoon of oil in a pan, add mustard, cumin seeds, fennel seeds, coves, cinnamon and pour the cooked mutton. Let it be in flame, until the excess water gets absorbed. When all the water gets absorbed, adjust with salt and add slited green chilly and curry leaf, saute it for 5 mins and as a final note, add coriander leaf and put off the flame.

♬ Sangeetha♡Nambi ♬

March 15, 2015

Kadalai Urundai / Peanut Balls

     According to me Kadalai Urundai = Everyone's childhood (G)Olden memories. Yes, there will be noone especially southindians, who never tasted this during their childhood days. I am a big big crazy fan of "Peanut Balls". Generally you know my way of eating this, it will bit Yuck but still will not leave without telling this :) First will lick completely the outer portion which is the jaggery, if i keep on do that, the peanut will automatically get loosen and finally will start chewing the peanut.. He he... Even now i follow this ;) Without taking much of your time, here comes everyone's favorite "Kadalai Urundai"


ALL YOU NEED:
Roasted Peanut 1 cup
Jaggery 1 cup
Cardamom Powder Pinch
Dry ginger Powder Pinch
Warm Water 1/2 cup
Salt Pinch
Oil To grease hands

METHOD:
     Take a bowl mix both jaggery and 1/2 cup of warm water. Keep mixing until the jaggery gets dissolved. Now take a non-stick pan, pour the jaggery syrup by filtering it. Let it boil, add dry ginger powder, cardamom powder and pinch of salt, just to enhance the sweetness. Keep on stirring inbetween. To check jaggery consistency, take a water in a small bowl, place a drop of jaggery mixture into the small bowl. If you could able to make it as small balls. Its the perfect texture. Put off the flame. Add the roasted and skinless peanuts, mix well with the jaggery syrup until it all coats the peanuts. Now grease your hand with oil, take some peanuts and make it as balls. Be careful, the mixture will be too hot. If its become hard to make balls, keep the pan in flame for 2 mins, it will get loosen. Now keep repeating the process. Store it in air tight container.

♬ Sangeetha♡Nambi ♬

March 9, 2015

Chicken Pepper Fry

     Being a beginner in cooking and eating non-veg items, me started trying new non-veg dishes at home. I should say this is one among them. Yes, i looted this recipe from my mom who is a big chef in all non-veg items (Shame on me is it :P) Actually she use to prepare this using Kaadai/Quail so thought why i shouldn't try this using Chicken. So, tried it and now its for your views.


ALL YOU NEED:
Chicken 1/4 kg
Capsicum 1/4 cup
Coriander Leaf 1/2 cup
Turmeric Powder Pinch
Green Chilly 1 No.
Fennel Seeds 1/2 spoon
Curry Leaf 1 Twig
Mustard 1/2 spoon
Salt To Taste
Oil 1 spoon

To Roast and Grind:
Shallots 6 Nos.
Fennel Seeds 1/2 spoon
Cinnamon 1/2 inch
Cardamom 1 No.
Garlic 4 cloves
Ginger 1 inch
Pepper 1 spoon
Cloves 3 Nos.
Oil 1 spoon

METHOD:
     Roast and grind ingredients under "To Roast and Grind" to a fine paste and keep aside. Keep a pan, heat spoon of oil, add mustard, once it cracks, add fennel seeds and pour the grinded mixture, turmeric powder and pinch of salt, saute it for 1 mins. Now add the chicken pieces and sprinkle some water, cover the pan with lid, let it be in flame until the chicken and raw smell goes off. Once done, take off the lid, let the flame in simmer, dry roast the chicken by adding capsicum (its purely optional), when it becomes dry, adjust with salt and add chopped coriander leaf, curry leaf and slited chilly. Saute it until you get the nice aroma of curry leaf and green chilly. All done. Serve with Roti or hot steamed rice.

Note: If you need some gravy, you can add coconut along with shallots while roasting.

♬ Sangeetha♡Nambi ♬

March 3, 2015

Mixed Batter Paniyaram

     As a routine work, will start banging my head to find out the dinner dish. I should day that was a BIG banging day. Yes, i was running out of Idly/Dosai Batter and even the wheat flour. I got a cup of idly batter, another cup of Adai batter and a cup of wheat flour. As my DH is not lover of Upma varieties so am totally clueless on what to prepare for our dinner having with the leftovers alone. Suddenly i called my friend and was asking her to suggest something for dinner. As my savior, she gave this idea and am totally relieved. Here comes my new excavated recipe.


ALL YOU NEED:
Idly Batter 1 cup
Adai Batter 1 cup
Wheat Flour 1 cup
Chopped Onion 1 No.
Chopped Ginger 2 spoons
Bengal Gram 3 spoons
Green Chilly 2 Nos.
Cumin Seeds 1 spoon
Curry Leaf 2 Twigs
Urad Dhall 4 spoons
Mustard 1/2 spoon
Salt To Taste
Oil 4 spoons

METHOD:
     Take a wide bowl, mix wheat flour with water by adding pinch of salt. Make sure there is no lumps. Now add both left over batters i.e. idly and adai batter, Mix well. Let it sit for a while. Heat 2 spoons of oil in a pan, add mustard, when it cracks, add urad dhall, bengal gram. When it turns golden brown, add chopped ginger, green chilly and curry leaf. Saute for 1 min. Now add fine chopped onion and pinch of salt. Saute until it becomes translucent. Once done, add cumin seeds, give quick stir and put off the flame. Let it cool. Meantime, heat paniyaram pan by adding some oil in each holes. Now add onion mixture to the batter and give hard stir. Adjust with salt. When the paniyaram pan, gets heated, pour the batter to the each holes occupying 3/4 of the holes. Cover it with a lid for 2 mins. Now toss it carefully to the other side. Let it be in medium flame until it gets cooked. Once done take out from the pan and serve hot with chutney.

♬ Sangeetha♡Nambi ♬

February 24, 2015

Broken Wheat Kheer

     Even though am an non-sweet lover, there will be a day which will tempt me badly to have some sweet after my lunch time especially after taking non-veg meals. So, this was the dish which i prepared during my those tempted days. Now sharing this for your views.


ALL YOU NEED:
Broken Wheat 1/2 cup
Grated Coconut 2 tsps
Mixed Nuts 1/4 cup
Elachi 1 No.
Sugar 1/2 cup
Milk 3/4 cup
Ghee 2 spoons
Salt Pinch

METHOD:
     Dry roast broken wheat rava for 3 mins. Let it cool down, take a thick bottomed pan, pour the milk, add dry roasted broken wheat and elachi. Let it be in flame until it gets cooked, add pinch of salt, just to enhance the sweetness. Meantime, in a pan, heat 2 spoons of oil, roast the mixed nuts and put off the flame. Once the broken wheat gets cooked, pour the roasted nuts and 2 spoons of grated coconut. All done now.

♬ Sangeetha♡Nambi ♬

February 20, 2015

Egg Briyani

     The word "Egg Briyani" which will lure me all time. As am not a meat lover, this is my most all time favorite dish which i gobble like a gobbler but honestly never tried this at home. I was my DAY. Yes, finally tried it at home that too in Dum method. OMG! its incredible. It was a massive hit during my last week sunday lunch. Without taking much of your time. Here we go !!!!


ALL YOU NEED:
Sliced Onions 2 Nos.
Chopped Tomato 1 No.
Ginger Garlic Paste 1 1/2 spoon
Garam Masala Powder 1 spoon
Briyani Powder 1 spoon
Turmeric Powder Pinch
Coriander Powder 1 spoon
Coriander Leaf Handful
Chilly Powder As needed
Cumin Powder 1/2 spoon
Boiled Eggs 2 Nos.
Mint Leaf Handful
Mustard 1/2 spoon
Salt To Taste
Ghee 2 spoons
Oil 2 spoons

To Boil Rice:
Basmathi Rice 1 cup
Shahi Jeera 1 spoon
Bay Leaf 2 Nos.
Cinnamon 1/2 inch
Cardamom 2 Nos.
Cloves 6 Nos.
Salt Pinch
Oil 1 spoon

METHOD:
     Heat 5 cups of water in pan by adding all the ingredients under "To Boil Rice" except Basmathi rice. When water comes to boil, add basmathi rice. When it is half done, switch off the flame and drain the excess water. Now heat ghee and oil in a thick bottomed pan, add mustard, once it splutters, add sliced onion, saute by add pinch of salt. Once done add ginger garlic paste, after 3 mins, add 1/2 portion of mint leaf and coriander leaf. Add chopped tomato too, when it gets mixed up with onion, add all spice powders (garam masala, coriander, chilly, briyani and turemric powder). Mix well, and let in cook in medium flame until oil oozes out and raw smell goes off. Now take the boiled egg and cut into 2 halves and place the yolk portion on top of the masala. Let it coats the yolk portion. Put off the flame.

    Pre-heat oven to 350 F. Meantime, take a oven safe tray, grease it with ghee. Now pour in the masala along with egg and spread evenly. Now add half cooked basmathi rice on top of it. As a final stage, add leftover mint and coriander leaf. If needed you can also sprinkle food color water on top of the rice. Once you are done with layering part. Cover the try tightly with aluminium foil and place it in oven for 20 mins. Keep an eye on it for every 10 mins also oven temperature gets vary, it depends on the brand. After 20 mins, mix gently both the rice and the masala. Serve hot with raitha. Yum !!!

Note: You can follow the same procedure for chicken dum briyani too.

♬ Sangeetha♡Nambi ♬

February 15, 2015

Keerai Masiyal

     When it comes to Keerai or Greens, the most important words which will come to our mind are "Healthy" and "Fresh". As it has high nutritional benefits/values, this will be a default items during my weekend grocery shopping. As am doing it every week, me got bored with the usual recipes. So, one day surfed my cobloggers space to find out a new recipe which was a great hit among my DH and DD. Now ever its for your views.


ALL YOU NEED:
Chopped Spinach 1 bunch
Tamarind Syrup 1/2 cup
Boiled Toor Dhall 1/2 cup
Mashed Garlic 3 Nos.
Small Onion 5 Nos.
Cumin Seeds 1/2 spoon
Mustard 1/2 spoon
Hing Pinch
Oil 2 spoons
To Pressure Cook:
Chopped Onion 1 No.
Chopped Tomato 1 No.
Coriander Powder 1 spoon
Turmeric Powder Pinch
Chilly Powder 1/2 spoon
Green Chilly 2 Nos.
Garlic 7 Nos.
Salt 1 spoon

METHOD:
     Pressure cook all items under "To Pressure cook" for 3 whistles. Let it sit for a while. Heat a spoon of oil in a pan, add cleaned and fine chopped spinach. Saute for 3 mins, once done pour the pressure cooked items, mix well with the spinach. Once the spinach cooked completely. Pour the cooked toor dhall. Add 1/2 cup of water and 1/2 cup of tamarind syrup. Adjust with salt. Let it boil until raw smell goes off. All done, serve hot with steamed rice.

♬ Sangeetha♡Nambi ♬

February 7, 2015

Mooli Paratha

     I am a big lover of all stuffed paratha. But there is a very bad chemistry between me and stuffed paratha. Yes, my first and only try was "Aloo Paratha" which i tried very long long ago so long ago. It came out bit sticky with an improper shape but only convincing part: the taste was very good. After long gap, last week tried this paratha which came out very well but with the same improper shape. Here showcasing it for your views.


ALL YOU NEED:
Wheat Flour 1 cup
Turmeric Powder Pinch
Chilly Powder 1 spoon
Radish 1 No.
Salt To Taste
Oil 1/2 spoon

METHOD:
     Peel the radish skin and grate it. Squeeze water from radish completely and save it. Now take a wide bowl, add wheat flour, turmeric powder, chilly powder and salt. Mix well. Now add grated radish, mix it again. Once done, knead it by adding radish water. Knead well until it reach proper chapathi consistency. Pour a spoon of oil and knead again, just to avoid dryness. Make small balls and roll it using rolling pin. Heat tawa, place the rolled paratha, add a spoon of oil around the corners. Toss it on both sides until it gets cooked. All done, serve hot with some raitha.

♬ Sangeetha♡Nambi ♬

February 3, 2015

Bread Omelet II

     I love to prepare and ofcourse eat this during all my lazy weekend mornings. Main reason is its SIMPLE and infact tasty too. But asusual my DH doesn't like this much so atleast for me will prepare this weekly once. Before my marriage this will be my DEFAULT sunday breakfast. I still remember my those (G)Olden days. Hmmm... Keeping my old memories apart, heres come my all time favorite and easy dish for your views. Actually this is my Version 2.0, you check the Version 1.0 HERE.


ALL YOU NEED:
Bread Slices 2 Nos.
Egg 1 No.
Chopped Capsicum 2 spoons
Chopped Onion 1/2 No.
Pepper Powder 1/2 spoon
Curry Leaf 1 spoon
Ghee/Oil To Toast Bread
Salt To Taste
Oil 1/2 spoon


METHOD:
     Take a small sized wide bowl, break the egg, add chopped onion, chopped curry leaf, chopped capsicum, pepper powder and required salt. Mix well. Now heat a spoon of oil in a pan, now pour the egg mixture and spread evenly. Add some spoil around its sides. Let it get cook, toss it on other side too. Once done, transfer it to a plate. In the same pan, add oil/ghee, toss both the bread on both sides. Once done, keep the omelet in between two slices of bread and enjoy the yummy taste !

Note: You can also add grated carrot and chopped chilly to the egg mixture.

♬ Sangeetha♡Nambi ♬

January 29, 2015

Nuttie Chocolate Fudge

     Recently i saw this recipe in a very famous TV channel which looks so easy with basic ingredients. Immediately that dish started calling to try at home. Will i deny a recipe call that too being a food blogger ???!! NEVER, checked my fridge and luckily got all the ingredients. Eventhough am happy about, i got all ingredients, i was bit worried about the outcome. Started preparing, OMG ! to my surprise it came out soooo perfectly and here comes for your views.


ALL YOU NEED:
Chocolate Chips 1 cup
Condensed Milk 1/4 cup
Unsalted Butter 1/4 cup
Mixed Nuts 1/2 cup

METHOD:
     Take a microwave safe bowl, add chocolate chips and place it microwave for 2 to 3 mins. If you are not owing microwave, you can melt it by double boiler method i.e. heat a water in idly pan, keep the chocolate chip bowl on top of it. Make sure it should not touch the bottom of idly pan. Keep stirring, you can see its starts melting down. Let it sit for a while. Now take a nonstick pan, heat the butter. Once it starts melting down, pour the melted chocolate, condensed milk and chopped nuts. Put off the flame. Keep stir for 2 mins. Now take a wide bowl, grease with some butter, pour the fudge mixture, spread evenly. All done, refrigerate for 1 hour. If you need you can garnish with some fine chopped nuts on top of it. If you don't like chewy consistency, freeze it for 30 mins. Even i followed the Freeze technique.

♬ Sangeetha♡Nambi ♬

January 25, 2015

Dahi Dhokla Chaat

     Nowadays am a big fan of Dhokla recipe. Me started preparing atleast weekly once for our evening snack. Since its become my frequent preparation, last week was bit bored on having with usual mint and tamarind chutney. So just thought, why i shouldn't try my all favorite Dahi chaat ??!! Yay ! so tried it finally and posted here for your views. You can also check my other Dahi Chaat versions HERE.


ALL YOU NEED:
Dhokla 6 Pieces
Red chilly powder Pinch
Tamarind Chutney 2 spoons
Coriander Leaf 1 1/2 spoon
Chopped Onion 2 spoons
Grated Carrot 1 1/2 spoon
Chaat Masala Pinch
Curd 3/4 cup
Sugar 1 spoon


METHOD:
     Take a wide bowl, arrange Dhokla cubes. Once done, add chopped onion, chopped tomato and pour the curd which is mixed with the sugar. Again pour the tamarind chutney on top of it. Once done, add grated carrot and chopped coriander leaf. On top of it add chilly powder and chaat masala. Make sure, you pour the curd just few minuted before you start serving. If you add long time before your serving time, all the added dahi and tamarind chutney gets absorbed by dhokla.

♬ Sangeetha♡Nambi ♬

January 21, 2015

Carrot Raitha

     Whenever i see this recipe in my cobloggers space, directly it will take me to my childhood days. Yes, during my schooling and college time, my mom use to prepare this time on all weekends, just as a free time muncher. Am a big big lover of this recipe especially to the added fried urad dhall. Yum ! literally mouthwatering here :P In this 6 years of my marriage life never tried this recipe at home. Suddenly this came to my mind last week and here comes for your views.


ALL YOU NEED:
Grated Carrot 1 cup
Thick Curd 3/4 cup
Salt To Taste

To Temper:
Green Chilly 1 No.
Urad Dhall 1 spoon
Mustard` 1/4 spoon
Oil 1 spoon


METHOD:
     Take a wide bowl, add grated carrot, thick curd and required salt. Stir well. If it is very thick add required water. I like to have it in thick consistency so, i didn't add water. Once done, heat a spoon of oil in a pan, add mustard, once it starts cracks, add urad dhall, when it turns golden brown, add chopped green chilly. If you like, can also add chopped coriander leaf in the oil. Let it get cool. Now, mix the tempered items with the curd. Give a stir. All Done !

♬ Sangeetha♡Nambi ♬

January 14, 2015

Kalkandu/Sugar Candy Pongal

     Before going to today's recipe, i would like to wish all my friends, co-bloggers, viewers and family on this auspicious "Tamilnadu Thanksgiving day  to Sun god, Farmers and Family"
                                       "இனிய பொங்கல் நல்வாழ்த்துக்கள் "


     If this is Pongal festival, i would like to do a post related to this festival. Any guess ???!!! Yes, you guessed it right, obviously its a Pongal dish using "Sugar Candy or Kalkandu". Since i got a pack full of Sugar candy, i decided to empty it as soon as possible. When i was searching this i got a dish called "Kalkandu Rice". Suddenly flashed an idea and decided to make Kalkandu Pongal instead of Kalkandu rice. Now, its show time for your comments/feedback.

ALL YOU NEED:
Raw Rice 1 cup
Moong Dhall 1/4 cup
Sugar Candy/Kalkandu` 1 cup
Ghee 1/2 cup
Cashews 10 Nos.
Raisins 10 Nos.
Cardamom 2 Nos.
Salt Pinch
Milk 1/2 cup
Water 3 cups


METHOD:
     Soak raw rice and Moong dhall for 30 mins in water. Drain it. Now take pressure cooker, add soaked raw rice and moong dhall. Pour 1/2 cup of milk, 3 cups of water, a tsp of ghee and 1 broken cardamom (u can also add 1/4 tsp of cardamom powder, instead of whole one) Cook it for 4 whistles. Meantime, heat a pan with less than quater cup of water, when it boils, add a cup of sugar candy and cardamom again, and stir it until all the sugar candy melts. Put off the flame. Make sure you do this syrup in medium flame. Once the pressure gets released, mash it well. If you see the full grains, add warm milk to bring it to pongal consistency. Now pour the sugar syrup, keep stir well by adding ghee. Once done, add ghee fried, raisins and cashews. Mix well. All done, its serving time.

Note: If you feel, melting down the sugarcandy it cumbersome process, you can powder the sugar candy and start mixing with the boiled rice mixture.

♬ Sangeetha♡Nambi ♬

January 10, 2015

Pasta Briyani

     As i stated in my previous post. I can proudly say, am a "P A S T A" lover now :P From this post you can understand my recent craze towards Pasta. Yes, last week me tried an unbelievable dish using Pasta. Any guess ???!!! Yeah, its "B R I Y A N I" time using Pasta. OMG ! it was a super dooper hit for our dinner. Can't wait to share it with you all ! So, Here you go.....


ALL YOU NEED:
Pasta 1 cup
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Ginger Garlic Paste 1 spoon
Turmeric Powder Pinch
Coriander Leaf 1/2 cup
Mixed Veggies 1 cup
Green Chilly 2 Nos.
Cardomon 2 Nos.
Cinnamon 1/2 inch
Bay Leaf 1 No.
Mint Leaf 1/2 cup
Mustard 1 spoon
Cloves` 4 Nos.
Ghee 4 tsps
Salt To Taste

METHOD:
     Cook pasta (i used kids pasta) in hot water along with a spoon of olive oil and salt. Drain the excess water and set aside. Heat 4 tsps of ghee, add mustard, now add cardamom, cinnamon, cloves and bay leaf. Its time add green chilly and chopped onion, saute it by adding pinch of salt and tumeric powder. Once it becomes translucent, add ginger garlic paste, after 5 mins sauting, add coriander leaf, mint leaf, veggies and chopped tomato. Saute well until oil oozes out. Once the raw smell goes off and veggies are cooked, add cooked pasta, do a quick mix in medium flame. All done. Serve hot with raitha.

♬ Sangeetha♡Nambi ♬

January 6, 2015

Pasta in White Sauce

     Recently me become a crazy fan of paneer ad pasta dishes. So, started trying/googling new versions in it. In that way, its my long time thinking to try white sauce at home. During my early cooking days, thought "White Sauce" can be made only in star hotels. But now i can see many bloggers started using white sauce in their dishes, It forced me to try this at home finally.


ALL YOU NEED:
Pasta 1 cup
Italian Seasoning 1/2 tsp
Pepper Powder 1/2 tsp
Grated Cheese 1 tbsp
Veggies 1 cup
Butter 1 tbsp
Maida 2 tblsp
Milk 1 1/2 cup
Salt To Taste

METHOD:
     Cook pasta (i used kids pasta) in hot water along with a spoon of olive oil and salt. Drain the excess water and set aside. Heat a spoon of butter in a pan, add the veggies (used capsicum, beans and carrot), saute it by adding salt and pepper powder. Since i added beans, i kept in flame until it gets cooked. If you are using only capsicum and carrot, just sauting is enough. Once cooked, transfer it to a plate, Now in the same, melt another spoon of butter, now add maida, saute well until it reaches sand consistency. Now add milk slowly, keep stirring and make sure there should not be any lumps. When it reaches thick consistency, add pepper powder, italian seasoning and salt. Now its time to add sauted veggies and cheese. Stir well. Adjust with salt. All done.

♬ Sangeetha♡Nambi ♬

January 1, 2015

Mutton Varuval

     Before going to my post, i want to wish all my visitors and cobloggers a "VERY VERY HAPPY & HEALTHY NEW YEAR 2015". Hope this new year brings all your dreams comes true ! Now going to my post.....

     Actually Me and Mutton dishes are like "Dog and Cat", a very good enemies. Whereas my husband and Mutton dishes are like "Mom and son", a very good lovers. With this single liners, you can very well understand my situation. Yes, i somehow managed forced me to try this dish at home ONLY b'cos of husband. As am not a big lover of mutton dishes, i dont feel like trying complicated version so just ended up with basic recipe as ended my anecdote of this post ;)


ALL YOU NEED:
Mutton 1/2 kg
Chopped Onion 2 Nos.
Chopped Tomato 1 No.
Garam Masala Powder 1/2 spoon
Ginger Garlic Paste 1 spoon
Chilly Powder 3/4 spoon
Coriander Powder 1 spoon
Coriander Leaf To garnish
Cumin Powder 1/2 spoon
Green Chilly 1 No.
Fennel Seeds 1/2 spoon
Cumin Seeds 1/4 spoon
Cinnamon 1/2 inch
Cardomon 2 Nos.
Mustard 1/2 spoon
Cloves 5 Nos.
Salt To Taste
Oil 2 spoons

METHOD:
     Take cleaned and washed mutton in a wide bowl, add chilly powder, coriander powder, garam masala powder, turmeric powder, cumin powder, ginger garlic paste and salt. Mix well. Let it sit for 30 mins. Once done, heat spoon of oil in a cooker, add chopped onion and cinnamon, saute well, now add chopped tomato, once it half cooked, add the mutton, mix well with the onion mixture fro 3 mins. Now add a cup of water and close the cooker lid. Cook it for 15 whistles.

    Now heat another spoon of oil in a pan, add mustard, cumin seeds, fennel seeds, coves, cinnamon and pour the cooked mutton. Let it be in flame, until the excess water gets absorbed. When all the water gets absorbed, adjust with salt and add slited green chilly and curry leaf, saute it for 5 mins and as a final note, add coriander leaf and put off the flame.

♬ Sangeetha♡Nambi ♬