Awards

Hi Friends,
I am happy to share with u my awards.My first award from Foodista's "Top Blogger" award for the week.
I am honoured by ur award Andrea and thankful for the apron.Check this site for international cuisines.They are a foodie encyclopedia....

My second award is from my friend Priya Sreeram of  Bon Appetit.She has awsome vegetarian recipes and she is my friendly blogger.Thanks priya for sharing it with me ...

In turn Iam passing this to my friends
                                                       saras     from saras's Kitchen

                                                    
My third award is from soumya 's  Kitchen...she has exotic dishes and plz visit her for interesting recipes.Thank u soumya for passing me "One lovely blog award"

                                                      


I am passig on to Priya Sreeram from Bon apetit
                           Ramya  from  The Menu Card

Grilled (Green Chutney) Sandwitch

Morning break fast is always a head ache.We cant serve the same cornflakes,bread& Jam,pan cakes or an omlett often.My son and husband gets bored quickly.They want me to do different varieties .Hmm ,I came to know abt this green chutney sandwich from " Sailu's Kitchen" . I thought of giving it a try.It came out really well.Its a wholesome break fast with all veges and cheese.Gud for kids.Give it a try...
This week is hassle free, but I have to run for break fast again next week.....Healthy searching,...

Ingredients:

For Green Chutney:
1.Mint Leaves       -   a hand ful
2.Cilantro              -  a hand ful
3.Green chillies    -   1
4.Vinegar              -    1 tsp
5.Salt                    -     a pinch

For Sandwich:
1.Bread slices          -         4
2.Onion                    -         1/2
3.Tomato                  -         1/2
4.Boiled Potato        -          1/2
5.Cheese Slices        -          2
6.Butter                     -          1 tbsp

Method:
*  For chutney grind all the ingredients under 'chutney' except salt and vinegar
* Now add vinegar and salt to the grinded mixture.
* Now Slice onion,tomato and potato .

* Take bread and spread a tsp of butter.
* Take a graceful spoon of green chtney and spread it on the slices.
* Arrange the veges in the slice ,along with cheese slice and cover it with the other slice.
* Spray olive oil on the grill and place the sanwich for a minute or until it becomes golden brown.
* Cut the slices - like a triangle and serve .

Notes:
We can also add boiled egg slices, to make it richer in protien.
Sending this to Aipi and Priya's Book marked recipes

Potato - Brinjal stir fry

Potatoes can go with any veggie.I did a combo with brinjal.Its a simple stir fry and goes very well with sambar,rasam and curd rice.

Potato - Brinjal Stir Fry

Ingredients:
1.Potatoes                   -      2
2.Brinjal                     -      2
3.Onion                       -      1/2
4.Garlic                      -      4 pods
5.Red chillies             -      1/2 tbsp
6.Turmeric pwdr        -      1 tsp
8.Cilantro

For Tempering:
1.Oil                       -        1 bsp
2.Mustard seeds     -         1 tsp
3.Urad dal              -         1 tsp
4.curry leaves        -         1 spring

Method:
* Chop onion and crush garlic pods.
* Cut brinjals and potato length wise.
* Boil potatoes in a microwave safe bowl for 4 mins.
* In a pan, add oil splutter with mustard.
* Saute onion and crushed garlic till it looses its texture.
* Now strain potatoes and add it to the onion.
* Now add turmeric pwdr,chilli pwdr and mix well.
* When potatoes boil to 90% , add brinjals and saute well.
* Cover and cook for 8 mins or till it is cooked well.
* Garnish with cilantro and serve hot with rice or rasam.

Chicken Burger (Indian Style - Grilled)

Burgers are my family's favourite.But I still think store bought  burgers  are  missing something.Yes it is missing ,Indian spices.So I planned to prepare it at home,with indian spices.Its a easy process and prepared within half an hour, excluding marination time.We can prepare the patties and freeze them for future use.Whenever we r too tired, just thaw the patties and grill them, ur dinner will be ready in minutes.

Grilled chicken Burger!!!

Yield  :        6 Patties

For Patties:

1.Boneless Chicken        -                300 gms

2.Potato                         -                 1 ( big)

3.Egg                             -                  1

4.Onion                          -                  1

5.Green Chillies              -                   4

5(a).G&G paste             -                    1 tbsp

6.Red Chilli pwdr           -                    1 tsp

7.Garam Masala pwdr   -                    1 tsp

8.Cilantro                       -                  Few springs    

9.Mint Leaves                -                   few springs

10.Bread Crumbs           -                    1 cup

For Burger:
1.Seeded Buns               -          2
2.Mayonnise                   -          2 tbsp
3.Sliced Onion                -          4
4.Sliced Tomato              -           4
5.Shredded Cheese         -           1 tbsp
6.Lettuce                         -           1 leaf

Method:
* Boil potato fully.
* Mince chicken in a blender to soft chunks.
* Take a pan add a tbsp of oil, saute chopped onion..
* Saute till onion oozes out oil , add chopped Green chilies.
* when both onion and green chillies are blended together , add G&G paste.
* Allow it to loose its raw smell,now add red chilli pwdr and toss it.
* Turn off the heat after chilli pwdr looses its raw smell.
* Take a mixing bowl,add the sauteed onion mixture.
* Add,boiled potato,egg,garam masala pwd,salt,pepper pwdr,minced  mint leaves,cilantro   and  minced chicken.
* Mix them well with a tsp of oil and blend it together.
* Keep the marinated mixture for half an hour in fridge, to remove extra moisture.
* Remove the mixture after half an hour and now it wud be ready for patting.
* Now add half cup of bread crumbs and mix it.
* Divide the mixture into equal sized balls.
* Pat each ball into a patty,coat it with remaining bread crumbs.
* Grill it ,by spraying cookin oil.
* Cook for 4 - 5 mins and flip it over.
* Cook for another 4 mins or until, it is cooked well.
Toast the buns and apply mayonnise on each side.Stack   Lettuce ,onion,tomato slices, and grilled chicken patty.Sprinkle shredded cheese on top of the patty .Enjoy the burger.

Note:
We can also fry the patties in tava.We can freeze the remaining patties, by wrapping each patty in a plastic wrap.This will help us in separating each patty ,without any breakage.
Chicken Burgers

Vegetable Pulao

Vegetable pulao is a one pot dish and has all the veges mixed together with fresh spices.Its a kind of biriyani,with less spice.Kids will surely enjoy this dish, with the colorful veges.Since I was planning for Thanks Giving Shopping, I cudn't spend much time in cooking.I did this dish with no time....

Ingredients:
1.Basmati rice            -       1 1/2 cups
2.Potato                      -        1
3.Carrot                      -        1
4.Peas                         -         1 cup
5.Onion                       -         1
6.Green Chillies          -         6
7.G&G Paste               -          1 tsp
8.Mint Leaves             -          1 cup
9.Cilantro                    -          1 handful
10.Whole Graram masala-      ( 1 inch Cinnaman,4 cardamom,1 tsp of fennel seeds,4 cloves) 

Method:
* Wash and soak basmati rice for 15 mins
* Chop veges finely.
* chop onion lenth wise,slit green chillies.
* Take a pan add 1 tbsp of oil and 1 tbsp of  ghee.
* Splutter with whole garam masalas .
* Saute onion, green chillies ,till it oozes out oil.
* Now mix a tsp of G&G paste and mix well.
* When it looses it raw smell, dump in all the veges.
* Sprinkle some salt - for the veges to cook fast.
* When the veges are 3/4 th cooked, add 3 cups of water and bring it to boil.
* Sprinkle soaked basmati rice to the mixture and add mint leaves and cilantro.
* Cook for 1 whistle and keep in dhum for 15 mins.
* Once the whistle is released, transfer it to another container, this will prevent the rice from sticking together.
Garnish with cilantro and serve hot with any raitha..

Orange Sorbet Cocktail

My Friend ,Ramya was telling me abt these sorbet cocktail, where she was served in a friend's party.
I was curious to know , how it tastes.Immediately went for shopping and bought all ingredients.My son and I prepared it together.It was fun working with kids.The outcome was perfect and we enjoyed a new taste.It wud be perfect for a party indoor or outdoor.

Ingredients:
1.Orange Sorbet               -      2 big scoops
2.Fanta                             -       1 cup
3.Sprite                            -        1 cup
4.Cherrys                         -         1 tsp

Method:
* Take a mixing bowl, add orange sorbet.
* Using a hand mixer, blend it well, there shud not be any lumps.
* Pour fanta and sprite into it.
* Mix all well.
* Pour it into a glass and serve with cherry topping.
Serve chilled.We can also add crushed ice.

Sending this to Aipi's Virtual Party Event

Kids Friendly Potato pepper fry

Potatoes are always kids friendly.Potatoes in any form is acceptable in kids world.Rohith loves potatoes,when it is mildly spiced.I used to give these type of mild spiced potatoes atleast twice in a week.Its a combination of boiled potatoes,roated and served by sprinkling pepper.

Ingredients:
1.Potatoes            -       3
2.Chilli pwdr        -       1 tbsp
3.Turmeric pwdr -        1 tsp
4.Pepper pwdr    -         1 tsp
5.Hing                  -         a pinch
6.Curry leaves    -          1 spring

Method:
* Wash and cube the potatoes.
* In a mixing bowl, add all dry powders except pepper pwdr ,hing and drop the potatoes.
* Add salt and marinate for half an hour.
* In a pan, add a tbsp of oil and splutter with mustard seeds, urad dal and curry leaves.
* Add hing to the hot oil and now add the marinated potato.
* Keep in low flame anf roast it till it becomes crisp.
* Now sprinkle pepper pwdr and mix it real good.
* Serve with hot sambar or rasam.

Note:Dont cover while cooking potato, as it will disfigure the potatoes.

Banana Milk Shake

Having  bananas daily is a  healthy  habit and makes ,digestion easy .But we get bored often having it in the same form.This is an excellent way of  encouraging the habit of eating bananas.Its a easy and healthy dessert.Its a mixture of  bananas and milk with ice cream.
Today , made this milkshake as a dessert for our lunch. My son loved it a lot. He finished his lunch soon, to have his delicious milk shake.

Ingredients:
1.Bananas                 -      2
2.Whole Milk           -      1 cup
3.Vanilla Ice Cream -       100 ml
4.Vanilla Esence      -       1/4 tsp
5.Crushed ice           -        1 cup
6.Sugar                     -         2 tbsp
7.Chopped Almonds -       1 tsp     (optional)

Method:
* Peel the bananas and grind it in the blender with sugar.
* When bananas are mashed,add crushed ice,milk,vanilla esence .
* Give it a blend again.
* Now add vanilla ice cream and give it a mix.
* Pour milk shake into a glass and garnish with chopped almonds.
        
Note:
We can also use low fat milk instead of whole milk.
Sending this to aipi's Vitual Party Event

Banana Shake

My 100 th Post -- Jangri

I am now posting my 100 th post.I am grateful to all my friends,fellow bloggers and well wishers, who encouraged me by posting comments,suggestions.To celebrate that, I did Jangri today.Its my favourite and used to wonder how its made.in my childhood.Vah Chef gave a detailed description of making it.With so many preparations and hurdles, it came out really well.I dedicate this to my husband Ramesh ( My Best Critic,Guide) and my cute kid.Here goes the recipe.
 

Ingredients:

For Batter:
1.Urad dal                         -      1 cup
2.Rice flour                      -       1 tbsp
3.Orange color                 -       1/4 tsp
4.Salt                                 -      1/4 tsp

For Syrup:
1.Sugar                              -        1 1/2 cups
2.Water                             -        1/2 cup ( or till it covers the sugar)
3.Vinegar                          -         1/2 tbsp
4.Rose water                    -          4 drops
5,orange color                  -          a pinch


Method :

Batter :
* Soak urad dal over night and grind it to a smooth batter,adding little water.
* Add salt and orange color into the jar and grind it again, this makes the color to mix uniformly.
* When u take the batter in ur spoon and drop it, it shud drop like a thread.
This is the right consistancy.If u feel that the batter is thin, then u can add more rice flour to make it thicker.
* Take a zip loc bag,pierce a hole in the centre using a hot pin.( I cudnt get any , so used a board pin).The hole can be,  little big.U can check the size of the hole by practising jangri in a plate.If u feel it is bit small, then u can make it bigger using the same pin.
* Now fill the batter into the bag and keep it ready.

Syrup:
* Take a bowl and add sugar.Cover it with enough water and bring it to a 1 string consistancy.
Dilute vinegar with a tbsp of water and keep it ready.
When u reach this consistancy, switch off the stove and add vinegar concentrate immediately.This will stop the syrup from becoming crystal.Now add rose water,a pinch of orange color and keep it aside.

Process:
* Take a plate and practice drawing jangris.U can draw any shape- which u r comfortable.
* Now heat oil in a pan and draw jangris into it as shown.Make sure oil is medium heat.If it is very hot, then ur jangris will cook faster and become brittle.If ur oil is of less heat, then ur jangris will absorb oil.
 

* Flip the jangris to the other side and cook till it is rigid or till the bubbles stop.I used a chop stick to remove jangris from the pan, u can also use vadai kambi.
* Immediately dip jangris into the syrup and let it absorb the syrup.Flip it over and remove it within 1 minute.If u leave it more time, then ur jangris will become soggy.

Let the jangris rest in a plate for another half an hour and store it in a air tight container.I got around 40 plus jangris .It depends on the size of jangri and the size of the hole in ur bag.I made medium size.

Notes:
* I used India bought urad dal- it gives more jangris, than the one we get here.
* I used mixie to grind the batter, still i got soft fluffy jangris, may be because of gud urad dal.
* U can use lemon juice instead of vinegar.
* Remove all ur bangles,rings as it may become hot and hurt u when u prepare jangris directly into the pan.
* Keep one more ziploc bag with hole ready.Bcoz if ur bag gets heated and pours out, then u can change the bag.
* Grind batter smooth and fluffy.
* Adding of rice flour makes ur jangris, slightly crispy.

Dont get panick at any time,We can manage well.Happy cooking.......

I am sending this to Aipi's Book marked Recipes

Spicy Chana Kuruma

Chanas according to me, are messengers of  heaven.I love to have chana ,frequently.Today my Hubby gave me a challenge ,like he wanted to have a spicy chana kurma .He gave the rules as the gravy shud be colourful, thick,tangy and juicy...He told me that , if I do it as the way ,we have it in the hotels, then he will accept me as a good blogger.Hmmm ,a challenge to my blogging- Interesting .I took a oath that I shud never ever fail.As u all know me as a healthy food blogger, this challenge made me to relax some rules like ,usage of ghee.
So I planned to add plain red chilli pwdr for - color,purees of onion,tomato - for thickness ,sugar -to enhance the tangyness of the gravy.The outcome was extraordinary.My husband will never say good for any fine dish ( Errrrrrrr).He will say ok (this is his maximum appreciation).But for this dish he gave me A-class.Wow....so it means I won the challenge....Appadi, I pat it myself.With a open heart and full stomach, I am giving  u my version of chana kuruma...

Ingredients:
1.Chana                   -        1 cup
2.Onion                   -         1 (big)
3.Tomato                -          1 (big)

4.Green chillies      -          2
5.G&G paste           -          1 tsp
6.Red chilli pwdr    -          1 tsp
7.Coconut                -           3 pieces
8.Curry leaves         
9.Cilantro.
10.sugar                   -            1 tsp

For Tempering:
1.Cinnamon              -           1 inch
2.Cloves                  -            3 to 4
3.Fennel seeds          -           1 tsp
4.Oil                         -            4  tbsp
5.Ghee                       -            1 tbsp (optional)

Method:
* Wash and soak chana overnight.
* Pressure cook it for 3 whistles.
* Chop half the onion and 1 chilli.Grind the other half with the remaining chilli and coriander leaves.
* Grind tomato to a puree.
* Grind coconut with half spoon of fennel seeds.
* Take a hand ful of cooked chana and grind it into a paste. ( This will give thickness to the kurma.)
* Now take a pan,add oil, ghee and splutter with whole garam masalas.
* saute the chopped onion and slit green chilli ,sprinkling some salt.
* When onion is half cooked,dump in the grinded ( Onion-green chilli-coriander) paste.
* Saute till it oozes out oil.
* Now add tomato puree and sprinkle some salt.
* Add G&G paste and saute well.
* When the tomatoes are cooked, add turmeric pwdr,chilli pwdr and giv it a toss.
* Wait till the raw smell goes off, now add the cooked chana and mix well.
* when chana gets a blend with the masala, add grinded chana paste and giv it a mix.
* Let the curry comes to a boil , and let it thicken to some extent.
* Now pour the coconut paste and turn off the stove within 3 minutes.Adjust salt to taste.
* Sprinkle sugar and mix well  .( This gives the dish a unique taste).
* Garnish with cilantro and serve with hot chapathis,pooris,parottas.....

This dish was a super duper hit in my family.I prepared a huge amount ,aiming to have the next day,but in vain.We both emptied the bowl so quickly...ha ha ha...Happy eating..
Channa Masala

Black eyed pea curry

In Southeastern parts of  USA, it is believed that, eating black eyed pea,on new years's eve, brings good luck.This custom is 1500 years old.Also it has several nutritional values.I picked these ,when I went to a mexican shop.My veges are getting over, so I planned to do this curry.It came out really well .Give it a try, it will be too good.

Ingredients:
1.Black eyed peas                   -    1 cup
2.Potato                                   -    1
3.Onion                                   -     1/2
4.Tomato                                 -     1
4(a).Garlic                              -      4 to 5 pods
5.Chilli pwdr                          -      1 tbsp
5(a).Turmeric pwdr                -       1 tsp
6.Coriander pwdr                    -       2 tbsp
7.Tamarind  juice                   -        1 cup
8.Coriander  leaves                -         few springs

For Tempering:
1.Oil                                       -      1/4 cup
2.Methi seeds                          -      1/2 tsp
3.Cumin seeds                        -        1 tsp
4.Mustard seeds                      -       1 tsp
5.Curry leaves                         -       1 spring

Method:
* Soak the peas over night.
* Wash and pressure cook black eyed peas for a whistle or boil till its half cooked and keep it aside.
* Chop onion,tomatoes ,cube potato and peel garlic pods.
* In a pan add oil, temper with methi seeds,cumin seeds and mustard seeds.
* Add onion , garlic and saute till onion becomes translucent.
* Always sprinkle some salt to onion, this makes onion to cook fast.
* Add potato and mix it with onion.
* Dump in the tomatoes and sprinkle some salt.
* When tomato gets mashed up, add chilli pwdr ,corainder pwdr,turmeric pwdr.
* Let all these masalas,loose their raw smell.
* Pour tamarind juice and bring it to boil.
* Now add the boiled black eyed pea to the gravy.
* Keep the pan in medium flame and let the gravy to thicken.
* Adjust salt to taste and turn it off.
* Add a tsp of ghee and close the lid.
* Garnish with cilantro and serve hot with rice.

Note:
We can also add coconut mlik to this curry, it will enhance the flavor.

Easy Idli Upma

Idli upma, is a crumbled version of idlis added with onion tempering.I love idli upma lot,but didnt get any chance for cooking that ,as idlis are my husband's enemy.Today my husband went for a dinner party,luckily I had some idlis  left over.I prepared this ,happily.So silly,but still small silly happiness will always move u a lot. After some months , I am having this. The crunchyness of chanan dal will make u feed ur tummy more.I enjoyed a lot having this dish.

Idli Upma!!!

Ingredients:
1.Idlis                     -      3
2.Onion                  -      1/4
3.Green chillies     -      3
4.G&G paste         -      1 tsp  (optional)
5.Cilantro
6.Turmeric pwdr   -      1/4 tsp

For Tempering:
1.Oil                        -      1 tbsp
2.Mustard seeds     -      1 tsp
3.Urad dal               -       1 tsp
4.Chana dal             -       1 tsp
5.Curry leaves

Method:
* Crumble the idlis.
* Chop onion and green chillies finely.
* Take a pan add oil and temper with all ingredients under 'tempering'.
* Dump in the onion to the pan and saute with greed chillies.sprinkle some salt.
* Toss onion with G&G paste.
* Add a tsp of turmeric pwdr.
* Dont cook onion well, it shud be crunchy.
* Now add the idli crumbles and mix well.
* Adjust salt to taste and garnish with cilantro.
Serve hot with any chutney.I prefer to eat it just like that.

Idly

Chicken Biriyani ( Anjappar style)

Chicken biriyani is a one pot dish, where chicken is marinated in spices and cooked with  rice .Its a famous South Indian dish I still remember the days ,when we had chicken biriyani at 'Anjappar '.No one can say no to those juicy chickens .I was longing for those anjappar style biriyani ,here in US.Since I cudnt get that,  started searching for good biriyani recipes and ended in this.Its very easy and simple.My husband just loves this biriyani.He was bugging me to do that for long time.To brighten up his face, I did this today.



Ingredients:
1.Chicken                       -    1 pound
2.Basmati rice                 -    2 cups
3.Onion                          -     1 ( big)
4.Tomatoes                    -      11/2 (big)
5.Green chillies               -       5
5 (a)Chlli pwdr               -     1 tbsp
5(b) G&G paste             -     1 tbsp
6,Whole garam masalas ( 1 inch cinnamom stick,4 cardamoms,5 cloves,a pinch of jaadhikkai,few bayleaves)
7.Mint leaves                  -      hand full
8.Cilantro                       -      hand full
9.Ghee                           -      1/2 cup
10.Oil                            -       1/2 cup


Method:
* Wash and soak basmati rice for 15 mins
* Chop onion length wise and cut tomatoes into chunks.
* Slit green chillies.
* Wash and cut chicken .
* In a pressure cooker, add a tbsp of ghee and fry the soaked basmati rice ,till it turns slight yellow color.

* In the same pan,add ghee ,oil and splutter with whole garam masalas .
* Dump in onion,green chillies and sprinkle some salt.
* When the onion becomes, translucent add tomatoes and sprinkle some salt.
* This makes tomato to cook fast.
* Now add chicken and toss it with G&G paste.
* Allow chicken to cook until it turns white color .
* Now add the chilli pwdr and mix well.
* Turn on the heat to high and make sure u cook chicken well,without any moisture.
( But dont over cook it)
* Now add 4 cups of water and bring it to boil.Now turn ur stove to medium low.

* Slowly add the fried basmati rice and mix it with mint leaves and half of cilantro .
* Adjust salt to taste.
* Close the cooker ,after adding 1 tsp of ghee and  cook it for 1 whistle.( this ghee will enhance the flavor)
* Turn the heat to low and keep in dhum for 15 mins.
* Remove the whistle and transfer immediately to another container.
* This makes the rice non-sticky.
* Garnish with remaining cilantro and serve with raitha.
I am thankful for my friends Sheena and Manju for teaching me this recipe, in my initial days of cooking.

I am sending this dish to Akila's event.

Also sending this recipe to Dr.Sameena's event

Biryani

Green plantain fry ( Vazhaikkai varuval)

Green plantain fry ,goes well with any kind of meal.Its a masala dipped plantain,with coating of corn flour , shallow fried in a tava..My spinach dal went very well with this.tooTo add crispness, I have added corn flour.Since,it can produce gas,I have added hing.Here goes the recipe.

Green Plantain fry!!!

Ingredients:
1.Green plantain                   -     2
2.Chilli pwdr                        -     1 tsp
3.Turmeric pwdr                  -     1/4 tsp
4.Hing                                  -     a pinch
5.Corn flour                          -    1 tbsp

Method:
* Wash , peel plantain and cut them into circles.
* Take a mixing bowl ,add all ingredients except corn flour.
* Make it into a paste and marinate for half-an-hour.
* Take a skillet,add oil and heat it for a minute.
* Now add corn flour to the  marination  and mix well.
* Fry them ,till they r olden brown.

Garnish with cilantro and can be had with sambar,rasam or curd rice.

Fluffy Spinach Omlett with traces of carrot

According to my husband,spinach is a very last thing - he wud eat weekly once.To make it attractive,I was finding ways ,for a long time.When I was browsing thru blogs, I came to know this very good idea "spinach omlett " from a fellow blogger..To make it fluffy, we are going to add 1 egg and 2 egg whites.The more egg whites u add, the more fluffyness, u will get in ur omlett.Obviously egg whites has less cholestrol level, it is good for adults also.I made it colorful by adding traces of carrot also.

Spinach Omlett!!!

Ingredients:
1.Egg                  -     1
2.Egg white         -     2
3.Onion               -      1/4(Chopped)
4.Green chillies  -       2  ( Chopped)
5.Garlic              -       1  ( Grated)
6.Ginger             -        1/2 inch (Grated)
7.Spinach              -     1/2 cup( Minced)
8.Carrot              -        1/4 cup (shredded)

For Garnishing:
1.Shredded cheese       -    1 tbsp
2.Tomato                     -     1 slice (chopped)

Method:
* Take a  mixing bowl , add egg,egg whites and beat them well.
* Now add all the items  under "ingredients" and mix them.
* Adjust salt to taste.
* In a skillet, add a tsp of oil and pour the mixture slowly in low flame.
* After couple of minutes ,flip it around and let it cook for 2 to 3 mins more in low flame.
* Serve hot ..

I thought of giving a visual treat for my son.Took a small bottle cap and made 3 small omlettes and garnished with shredded cheese and chopped tomato.My son was so happy and named it as spinach pizza.Wow.....
wat a  great way to feed my son,spinach.......

Spinach Pizza!!!

Note:
Make sure that all the ingredients are minced well.If u feel, that ur egg batter is too thick, then u can increase one more egg white.The flame has to be very low, as it may turn brown quickly and will not be appealing

I am sending this to Srivallils " Wholesome Breakfast"

Indian Omelette

Essential Kitchen Tips

When I started cooking, everything was greek and latin to me.With so many wooes,troubles and triumphs , started slowly to understand the basics of cooking.The most essential ingredient for cooking is " love".When u put ur whole heart in it, obviously ur dish will be extraordinary.And the second basic ingredient is "self confidence", without which u cannot survive .And the last but not the least is  "Try".Whatever happens,if u keep on trying some thing new, u will end up in so many delicious mouth watering dishes.

Tips:
Here I am giving u some tips,which  I came to know in the process of learning and also from our seniors.

* While boiling peas,potatoes, don't put salt before it is cooked.Bcoz this will make its skin to get peeled off  and give them a mashy,look.
* While preparing sweets like kesari,payasam,kheer, add a pinch of salt.This will enhance the sweetness to the dish.
* If u want  keerai, to retain its green color in ur dish,then dont cover them while cooking.
* While cooking rice for "Variety rices" ,add a tsp of oil ,while cooking.This will make the rice non sticky and dont forget to dry them in a plate or a wide mouthed pan before mixing.
* While cooking dal for sambar, add a tsp of oil .This makes the dal to cook fast and gives a shiny texture.
* If u have large amt of veges like beans,avarakkai,radish etc, cut them ,put it in a air tight container and freeze them.Whenever u need them, just thaw them and use.This gives the veges extra life and retains their nutritions.
* Always use small teaspoons for oil,sugar and salt.This will restrict us from putting more atleast to some extent.
* Cut the dishwashing sponge into two and use them.This helps us to hold it easily and also cost effective.
* Green chillies will have longer life,when u store them after removing their stem.
* While fermenting batter for idli or dosa, dont add too much salt,bcoz this will give batter a pulippu smell, before it gets fermented fully.
* While cooking adai or ghee roast, dont use ghee fully.Mix ghee and oil in a cup and use this mixture.This will give the dish fantastic aroma ,with less fat .
* Bread crumbs can be made easily at home, by toasting in the oven( or tava) for 2 to 3 mins and grinding them in the blender coarsely.
* If u want ur dish to smell heavenly,but not to use more ghee ,then add ghee at the end.This helps the dish to retain its smell.
* During winter coconut oil will become solid.Heat it once in a microwave,pour it in a cup and use it as a coconut jell.This reduces the frequent heating of oil.
* Even ghee will become solid during winter, keep a separate microwave container and pour ghee in it.Whenever u want, u can just melt it in the microwave and use it.
The most essential tool for cooking ,is "the way u handle critics".When some one criticizes, dont take it to ur heart.Take the comments and try to put it in ur cooking or just forget it,afterall they r the one who makes us to strive more .
                                                              "Happy cooking"

Rava Kesari

Rava kesari is the easiest of all sweets.It can be prepared in no time.Most of Indian wedding parties,will have this sweet.Its a mixture of rava sugar and ghee ,garnished with cashews & raisins.


Ingredients:
1.Rava                 -       1 1/2 cups
2.Sugar                -        3 cups
3.Cashews           -        1 tbsp
4,Raisins             -        1 tbsp
5.Ghee                -         4 to 5 tbsp
6.Cardamom pwdr        1 tsp
7.Orange color    -        a pinch
8.Salt                  -         a pinch

Method:
* Take a pan ,add a tbsp of ghee and fry cashews,raisins.
* When the raisins blow like a balloon, remove them.
* In the same pan, roast rava in remaining ghee.
* Remove rava from the pan,when u start getting the roasted aroma of rava or when it turns slight
golden color.
* Now add 3 cups of water to the pan and drizzle  orange color to it.
* Bring it to a boil and slowly sprinkle rava to the boiling water.
* Turn stove to low and let it cook well .
* Dump in sugar to the rava mixture and mix it well.
* Add ghee to it and let it cook.add salt now.
* Adding salt to the dish will enhance the sweetness.
* At certain point, kesari wil start curdling up without sticking to the pan.
* Now its time to turn off the stove.
* Garnish with fried cashews and raisins.

Note:
The amount of sugar depends on ur taste buds,if u feel it its low,just add half cup more.

Masala Vadai ( Chana dal patties)

Masala Vadai is a south indian snack,where chanadal is grinded with all other spices and fried as patties.
Its crispyness makes us crazy  .My mom does it very well,We will finish it off ,right from the pan.
Wat a rainy day is ,without  a cup of coffee and hot masala vadai? Remembering those days spent on chennai with my family....hmm adhu oru azhagiya mazhaikkalam.

Crispy masala vadai!!!

Ingredients:
1.Chana dal                       -          2 cups
2.Onion                             -           1
3.Green chillies                -            7
4.Garlic                            -             4
5.Fennel seeds                -             1 tbsp
6.Curry leaves                -             1 spring
7.Mint                             -              few springs
8.Cilantro                        -              few springs

Method:
* Wash and soak chana dal for 1 hr.
* Add 4 green chillies,1/2 tbsp of fennel seeds ,salt and grind them in two batches.
* The first batch can be grinded finely.
* The second batch has to be grinded coarsely.
* Chop onion,remaining 3 green chillies.
* Crush garlic pods and mince curry leaves,cilantro & mint leaves.
* Take a mixing bowl, add grinded chana dal ,remaining fennel seeds and add all other ingredients.
* Mix them well .
* Adjust salt to taste.
* Divide them into equal sized balls and pat them.
* Fry each patties well in hot oil.

Serve hot with chutney or sauce.

Rice and Lentil ( Arisi paruppu sadam)

Arisi paruppu sadam ,can also be called as village biriyani.This is a one pot dish ,where rice and toor dal are cooked together with spices.This is very famous in Chidambaram area.My MIL does this dish very well.This is my husband's favourite.

Arisi Paruppu sadham!!!!

Ingredients:
1.Rice                                    -            3/4 cup
2.Toor dal                             -             3/4 cup
3.Onion                                 -             1
4.Tomato                              -              1
5.Green chillies                   -                2
6.Red chillies                      -              3 to 4
7.Chilli pwdr                       -               1/4 to 1/2 tbsp (optional)
8.Whole garam masala    
9.Curry leaves
10.Cilantro

Method:
* Wash and soak rice & toor dal for half an hour.
* Chop onion ,tomato and slit green chillies.
* In a pressure cooker, add a tbsp of oil and splutter with whole garam masala ( Cinnamom,fennel seeds,cloves) and red chillies.
* Saute onion and green chillies till , they become translucent.
* Dump in the tomato and sprinkle some salt .
* Add turmeric pwdr,chilli pwdr and mix it well.
* When the tomato becomes mushy, add 3 cups of water and bring it to a boil.
* Adjust salt to taste.
* Now add rice , toor dal and  pressure cook for 3 whistles.
* Garnish with cilantro and serve with pappad or pickle.

Plantain crumbles( Vazhakkai podimas)

Green plantain crumbles is basically from kerala cuisine.I thought of trying out a different version of plantain podimas.One of my fellow blogger had this recipe.Gave it a try.It has mixed flavor.


Ingredients:
1.Green plantain             -       2
2.Curry leaves               -      1 spring
3.Oil for frying
4.Mustard seeds            -     1 tsp

For Grinding:
1.Rice                       -   1 1/2 tsp
2.Toor dal                -    1 tsp
3.Urad dal               -     1 tsp
4.Coriander seeds  -     1 tsp
5.Red chillies         -      5

Method:
* Dry roast the ingredients under 'for grinding'
* Grind them in the blender to a coarse pwdr.
* Wash and cut the plantain into two halves.
* In a pan boil the plantain for 6 to 7 mins.
* Drain the water and cool them.
* Scramble the plantain .( Or u can cut them into cubes).
* In a pan,add oil ,splutter with mustard seeds,curry leaves and hing.
* Add the scrumbles plantain and saute well.
* Once they are cooked, add the grinded mixture to it and toss it.
* Turn off the stove,when it fully cooked.
Serve with rasam or sambar.

Note:
U can also cut plantain into cubes ,bcoz some doesnt like their plantain to be scrumbled.