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A Great evening time snack. My FIL is a great lover of bajji that too bread bajji. Bread bajji with pudhina chutney will be a great combination. 

Ingredients:

Besan Flour - 1 cup

Rice Flour - 1 tbsp

Chilly Powder - 1 tsp

Garlic Paste - 1/2 tsp

Saunf Powder - 1/4 tsp

Aesfoetida - 1 pinch

Salt - as required. 

Oil for frying

Method:

Mix all the flour and powder together with water.  The consistency matters here. If its watery then the bajji will be oily and if its too thick, then it wont be tasty. So make it to the appropriate consistency and you can alter it accordingly on seeing first bajji result. 

Here I have added all ready made powder and paste. But if you wish, you can grind red chillies, saunf and garlic together to a smooth paste. The taste will be great. 

Coming back to the recipe, cut the bread slices in your desired shape. If you want, you can remove the corner portions of the bread. I don't prefer it as the corner portion of the bread is the more nutritious part and also that will become the crispier part of the bajji. so its beneficial in both the ways as tasty and healthy. Soak the bread pieces into the batter and deep fry in oil. It takes only less time to cook. 

Serve hot with pudhina chutney. 

You can even make this recipe so rich. Prepare a potato masala and make a sandwich kind of. Soak it in the batter and prepare the same way. The taste will be much more heavenly. As its time consuming i am not taking that risk. 

I always keep so many watches in my cupboard. I prefer watches which are very sporty, classic style and also a few professional collections. The very trendy modern watches with golden and silver metal strap will suit you if you go office or a party dinner with your suit. Even a leather strap watch with only dial would be good if you use in daily events like office, work etc.  For gym and morning jogging we could go with the sports watch with electronic digital display and with dialers. 

I usually prefer to where eco drive watches as there is no need to change the battery and life of those watches are long, but still design and the look of the watches matter a lot. Always you should prefer watches on the basis how does it suit you and the purpose. My favorite all time best collection include Citizen watches, Eco drive watch, two tone metal stainless steel watches, loose wrist watches, perpetual calendar cum Alarm watches filled my cupboard a lot. Watches with diamonds and gold plated are costly but they are sure being best in look and class. You can find a lot of watch collections in the bluedial. You can choose the favorite watches from the lots and lots of collection. 

Ingredients:

Carrot - 1/2kg

Sugar - 1 1/2 cups

Ghee - 5 tbsps

Cashew - for garnishing

Milk - 1 cup

Method:

Peel off the skin of the carrot and using a scrapper, scrap it. 

In a kadai, add 1 tbsp of ghee and add the scrapped carrot. Saute well till the raw smell goes off. 

Then add the milk and close the kadai. Allow the carrot to cook. 

Once the carrot is cooked well, add the sugar and mix well. 

Once the sugar is completely melted down, add the remaining ghee in regular intervals. Keep stirring  often. 

At certain stage the halwa will start leaving out the ghee. This is the perfect stage to switch off the stove. 

Garnish with roasted Cashew. 

After a sterounous week of training am back to the blogosphere. In  a hurry am posting this recipe as i still have few more days of training. oooh!

This recipe was dormant in my store for a long time and i wanted to post it this time for sure. 

I love chinese food a lot. My love for chinese food made me to tryt his out and i really got an appreciation from my husband sayign that "this is very similiar to the one we get in China Pearl (My favourite restaurant in bangalore)"

Here it goes

Ingredients:

Mushroom - 200gms

Onion - 1 sliced

Green Chillies - 5

Ginger - minced finely a small piece

Garlic- 5 pods minced finely

Heinz Manchurian Sauce - 1 tbsp

Corn Flour - 1 tbsp

Method:

In a kadai, add 1 tbsp of oil and add the onion. Saute well till translucent. 

Add the chillies, ginger and garlic and saute for few minutes. 

Add the mushroom and saute for few minutes. 

Add the sauce and mix well. Close it with a lid and allow it to cook for 5 mins. 

Take a half a cup of water and mix the corn flour without any humps. 

Once the mushroom is cooked, add this corn flour water to it, to thicken the gravy. 

Thats it server hot with noodles or fried rice. 

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I always prefer a simple method of cooking. I hate to stand for a long time in the kitchen. Everyday I used to spend around half an hour in the kitchen where in I will prepare breakfast and pack my lunch. If i feel it will take more than this time...I will not prepare anything for lunch...so we will altogether have good dinner at 7pm itself. Thats it. This is one such simple curry which can be done within few minutes and tasty to have with rotis or rice.

Ingredients:

Veggies - 2 cups (Whatever u like)

Onion - 1 minced

Tomato - 1 minced

Ginger Garlic Paste - 2 tsp

Chilly powder - 1 tsp

Coriander Powder - 2 tsp

Saunf Powder - 1/4 tsp

Curry Leaves - few

Method:

In a kadai, add 1 tsp of oil and saute the oil till they become translucent. 

Add the ginger garlic paste and saute till the raw smell goes off. 

Add the rest of the ingredients and mix well. 

Add 1/2 cup of water and allow it to cook by closing with a lid.

Serve hot with Chappathi and raitha. Thats my dinner plate...taste it. 

My kids favourite is green peas. He will get the peas and cauliflower alone from everyone in a plate and eat so cutely(I thought of capturing that but forgot...ooh). So am sending this to Monthly Mingle - Kids Lunches  conducted by Srivalli orginated by Meeta

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Ingredients

Capsicum - 1 or 2 depending on the size

Toor Dhal - 1/2 cup

Sambar Powder - 2 tsp

Tamarind - lemon sized

Pearl Onion - 10

Tomato - 1

Seasoning

Mustard seeds - 1/2 tsp

Broken Urad Dhal - 1/2 tsp

Cumin seeds - 1/2 tsp

Aesfoetida - 1 pinch

Red Chillies - 2

Method:

Pressure cook the toor dhal. Mince capsicum by removing the inside seeds, onion and tomato. 

In a kadai, add 1 tsp of oil. Add the onion, tomato and capsicum and saute for few minutes. 

Add the dhal, turmeric, sambar powder and salt. Capsicum takes less time to cooks. So within five minutes add the tamarind extract. Allow it to boil for five more minutes. 

Once the raw smell of sambar powder and tamarind goes off, swtich it off. 

Season the sambar with the items mentioned for seasoning.

Garnish using coriander leaves and curry leaves. 

This sambar goes to Lentils Mela hosted by Ashwini

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I really loved the 5-PC SALAD BOWL SET. It’s made of wooden, which includes lettuce, tomatoes, cucumbers and olives and wood salad serving tongs. You can order it online and get it delivered. Their website is very user friendly. The pictures are detailed and up close with, which you can get to know the clear size and colour of the miniature.  Browse through Zoolabees Dollhouse Miniatures website and I am sure you are going to be attracted on seeing their excellent collection.  

Coming home late from work and thinking of what to prepare for dinner is always a headache for me. Every week I will get veggies, cut them and store them. This always helps to me add veggies to any dish i prepare. I will take a handful of cut vegetables and add it to the upma, or curry for chappathi. This time I had some leftover rice and few veggies alone. So I prepared this quick fried rice. 

Ingredients:

Leftover Rice - 1 cup

Vegetables - 1 cup (I had carrot, beans, cabbage...if you have more like peas, cauliflower also will do good)

Ginger Garlic and green chillies paste - 2 tsp

Onion - 1 

Garam Masala Powder - 1/2 tsp

Pepper powder - 1/2 tsp

Method

In a kadai add 2 tsp of oil and add the onion. Saute them till translucent.

Then add this paste and saute till the raw smell goes off

Add all the powder, salt vegetables and mix well. Close it with a lid and allow it cook in a lower flame. As i have finely cut all the vegetables, it will take only less time to cook. 

Once they are half cooked add the rice and mix well. Close with a lid again. 

Garnish it with coriander or pudhina leaves. 

That's all its done, serve hot with raitha and potato chips. 

I am republishing it for Flavoured Rice event which is an extension of COT-Powders hosted by Kadumanga

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Parotta is favourite from childhood. During any exam holidays my mom will be waiting to visit her sister places. I love my dad so much and I always love to stay with him. So I wont accompany my mom and me & dad will lead a bachelor kinda life during the hols. Everyday we will have parotta which will be very tasty in my village. I can bet anywhere for its taste. My menu everyday will be BF - Parotta, Lunch - curd rice(Dad's prepararion) and dinner (Kothu Parotta). Lovely days were they. After I am married I find no time to prepare parotta or taste the same. Recently I prepared Pratt's with the help of cham's Layered Parotta. It came out well, but am too lazy to prepare such one which requires a lot of patience. This week I got some frozen parottas and wanted to try out the kothu parotta. As I have seen the preparation so many times in my life, it appeared as a scene in front of me. So followed that and prepared it and my hubby dear loved it and appreciated me. 

Ingredients:

Frozen Parottas - 4

Onion - 2 chopped finely

Tomato - 1 minced

Green Chillies - 2 split

Chilly powder - 1 tsp

Garam Masala - 1 tsp

Pepper Powder - 1 tsp

Kurma - 1/2 cup 

Method: 

Prepare the parottas as given in the instructions. Tear them into small pieces. 

In a kadai, add 2 tsp of oil and add the onions, saute it till it becomes translucent.

Then add the chillies and tomato and saute till the tomato becomes soft. 

Add all the powder mentioned above and then add the parotta pieces. Mix well so that the masal gets coated over all the pieces. 

If you want to prepare muttai parotta, add the eggs at this stage and mix well and allow it cook. 

At the final stage add the kurma/salna and mix well. Actually i prepared potato kurma for lunch on that day (Keeping in mind that i will prepare this dish for dinner hehehe). 

Garnish with coriander or pudina leaves, i didn't have either that time. 

Your delicious Kothu parotta is ready now. You can serve it with Onion raitha or kurma/salna. 

Wedding is always treasured as a golden moment in everyone's life and wedding jewelry plays a very important role in that. Especially for women it matters a lot as she wants to be the center of attraction in that auspicious occasion. Nowadays you can find many websites showcasing different kinds of wedding jewelry. I found one website which has an awesome collection of Wedding Rings .

They have a wide variety of titanium wedding bands with Polished or Satin finish. They give a rich look and also add beauty to the couple. Exchanging rings indirectly means the mingling of two hearts together and establish a long lasting relationship between the two. 

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All experienced cooks....don't blame me. I am posting this only for novice to kitchen. I have been constantly asked by many of my friends to post the procedure for spongy idlys. Its especially for them. When it comes to idly batter, it differs from state to state. Here I will tell about the Tamilnadu style of preparation. 

Ingredients:

Par Boiled Rice/Idly Rice - 4 cups

Urad Dhal - 1 cup

Fenugreek - 1 tsp

Salt(Crystal) - 1 handful

Method:

Soak all the ingredients separately for at least 5-8hrs.

In the grinder, grind either the rice first or the dhal and fenugreek together first. Its nothing to do with grinding order. Usually what i prefer is to grind the dhal first then the rice as it will be easier for me to wash the grinder later. 

Once you grind both mix them together well along with salt. To test whether they are mixed well, take a handful of batter and pour from some height as shown below.

The batter should flow evenly. If it is not mixed well, it flow part by part. 

Keep it aside by sprinkling some water over the top of the batter. Close it with a lid, don't close it tightly.
Allow it to ferment for 8 hrs. 

The next day when you open it the batter will raised a level above. 

Mix it slightly with a ladle. Take a scoop of it and put it in the idly maker. Spongy idlys are ready to serve with chutney/sambar.

Tips:

Batter depends on the rice and dhal you use. Suppose if the dhal is yielding more batter then reduce the amount of dhal you soak and the other way round too. If the idly is sticky, then you can add 1/2 cup of raw rice while soaking. Little bit of analysis will do. 

While grinding, be conscious that the batter should not be heated up. Otherwise you can use your idlys to hit anyone. 

Whiel mixing the batter should not be too thick or too watery. Take care and prepare spongy idlys. 

I am sending this to Lentils Mela conducted by Ashwini. I believe it suits the bill. 

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This one will be everyone's favourite. But it depends on how crispy it is prepared. I will be the last one to have dinner, when we prepare rawa dosa at home. Because everyone will be mastering the dosa towards the end. Also the batter will be soaked properly for much time, so as to get crispy dosa. I pretend to be so responsible and wait for the dosa. 

Ingredients:

Maida/All Purpose Flour - 1 cup

Rawa/Sooji - 1 cup

Rice Flour - 1 tbsp

Cumin Seeds - 1 tsp

Pepper Corns - 1 tsp

Aesfoetida - 1 pinch

Onion - 2 chopped finely

Green Chillies  - 4 chopped  finely

Curry leaves and Coriander leaves - chopped

Method:

Soak the sooji in water for 1 hr. The more time you soak it, the more crispy the dosa will be. 

Add the rest of the flour and mix well without any humps. Add the required salt to it. 

In a kadai, add 1 tsp of oil and saute the onion , chillies and leaves. 

Add it to the mix and add the rest of the ingredients. The batter should be very thin unlike dosa batter. 

Tips:

Adjust the proportion of maida and rawa after preparing the first dosa. 

More patience is needed to get crispy dosa. maintain a low flame and high flame suitably. 

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As I am having a boy, I am very particular about his dressing along with his comfortness in that dress. The boy’s collections are too good here. Actually I was expecting a girl baby then, so usually whenever I go for purchase of kid's dress, I will always have a quick view of girl dresses. Here you can purchase all the Children's Clothes at an affordable price.

 

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As this is the tomato season here, we are preparing so many dishes out of tomato. Tomato is my favourite, even when the season is not there I use of plenty of tomato. Its better to use tomato in the place of tamarind. Here is the recipe for tomato Rice

Ingredients

Rice - 2 cups(I used Basmati)

Tomato(Fully Ripe) - 7

Onion - 2 sliced thin

Green Chillies - 2 split

Ginger Garlic Paste - 1 tbsp

Cinnamon clove and fennel seeds -  as per your spice level

Ghee - 2 tbsp

Chilly Powder - 2 tsp

Turmeric Powder - 1/2 tsp

Salt - as per taste

Method

Soak the Basmati Rice for 15 mins

In a kadai, heat the ghee and add the spices and onion. Saute well till it becomes translucent. 

Then add the ginger garlic paste and saute till the raw smell goes off. 

Then add the tomatoes and saute till it becomes soft. Add the powders and mix well. 

Now add the rice and mix well. 

If you like you can also add coconut milk. Otherwise add the required water and salt. Mix well and transfer the contents to a rice cooker. 

Once cooked garnish it with pudhina leaves. Serve hot with onion raitha. 

I am republishing it for Flavoured Rice event which is an extension of COT-Powders hosted by Kadumanga

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When I was so young, I read a recipe from a famous magazine. I still remember the name of the recipe "Groundnut Rasagulla". I tried it out and it turned out to be a super duper flop. From that time i made a decision that i should never try recipes from magazines. Last time when my MIL came here, she brought the magazine Aval Vikatan. They give a small recipe booklet along with that. I was just flipping the pages and I found this recipe. It appeared so easy, hence I thought I can give a try (To test whether the magazine recipes are really worth trying at least now ;)). Tried it out and it turned out so well. So some magazines gives the true recipes too ;)

Ingredients:

Basmati Rice-2 cups

Vegetables minced- 2 cups (I added carrot, beans, potato, cauliflower, green peas, mushroom and paneer)

Ghee - 2 tbsp

Curd - 1/2 Cup

Coconut Milk - 1 cup

Onion - 1 minced

Tomato - 1 minced

Green Chillies - 2 diced

Mint leaves - 1 handful

To Grind:

Cardamom - 2

Clove - 2

Cinnamon - 2

Red Chillies - 8

Green Chillies - 4

Ginger - 1 inch piece

Garlic - 10 pods

Fennel - 1 tsp

Cashew - 10

Method

Grind together all the items mentioned to grind, to a smooth paste. 

Soak the basmati rice for 15 mins

In the kada, add the ghee and add a bay leaf and other spices like cinnamon and clove.

Add the onion and saute well till they become translucent. Then add the chillies and tomato.

Now add the ground masala and saute well, till the raw smell goes off. 

Now add the vegetables and mix well. 

Add the rice and rest of the items and mix well. Transfer the contents to a rice cooker and add the required water(1 1/2 cup is enough as water is already there in coconut milk and curd).

Once the rice is cooked well, garnish it with mint leaves and serve hot with onion raitha. 

I am republishing it for Flavoured Rice event which is an extension of COT-Powders hosted by Kadumanga

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I believe everyone will be aware of the medicinal value of this Bitter guard. We do prepare fryums out of this. This will take a week to complete the process. I am giving the exact proportions which I used this time.

Ingredients:
Bitter Guard - 2 kgs
Curd - 2 litres
Green Chilies - 100 gms
Cumin Seeds - 2 tsp
Salt - As per taste (it should be slightly high as it has to be stored for months)

Method:

Firstly cut the bitter guard in round shape. Don't slice it so thin. While drying it will shrink, so slice it accordingly.

Add the salt and keep it closed for 12 hrs. Next day add the curd to it and mix well. Again marinate it for about 1 day. 

Grind together the chillies and cumin seeds to a smooth paste. Add it to the marinated bitter gourd.

Sun dry it in a plastic sheet for about a 4-5 days, depending on how fast it gets dried up. Store it in a air tight container. 

In a kadai, add oil for frying (amount required for roasting pappad). When the oil gets heated up, add these dried bitter guard and roast it till it becomes crispier. Don't roast too much as it will leave a bitter taste. 

Tip:

Don't use too much of oil for frying this, as the oil also will get the bitter taste after frying. Its better to fry once in a week or once in four days and store in a container, so that there is no need to waste oil. This again depends how much you love this fryum and how frequent you take it. 

This will serve as a good side dish for sambar rice and curd rice. 

I am republishing it for the Festive Food: Summer Treat event  hosted by Priti

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Bitter guard , a veggie which most people don't like. My whole family is against this veggie, but I love this veggie so much. It will be delicious to have bitter guard fry with sambar. Coz of my husband, i am not at all preparing this nowadays. This time i forced him to get this and tried it in a different way as my friend suggested. I liked this way too...but still it was rejected by both my mom and hubby. I am posting it here to know how many of the world likes it. I don't know how many of you know this tip about bitter guard...when you buy bitter guard, buy the ones which are light green in colour. Those ones will have less bitterness in them. 

Ingredients:

Bitter guard - 1/4kg

Onion - 1

Tomato - 1

Ginger Garlic Paste - 1 tsp

Chilly Powder - 1 tsp

Mustard and urad dhal for seasoning

Method:

Mince all the veggies. In a kadai, add 1 tsp of oil and season it with mustard and urad dhal.

Add the onion and saute till it becomes soft. Then add the ginger garlic paste and saute till the raw smell goes off. 

Now add the tomatoes and bitter guard and mix well. Add the chilly powder, salt and sprinkle some water over it. Close it with a lid and allow it to cook for 5 mins. 

Garnish with curry leaves and coriander leaves. Serve hot with sambar rice/rasam rice/curd rice. 

Tell me if you like it.  

Easter is a festival celebrated on a Sunday between March 22 and April 25th. All festivals are meant for gathering with our close friends and relatives and share the happiness of the time.  Food plays an important role during Easter. Especially non veg items like lamb and eggs occupy the menu for sure. At all house the kids will be ready with their craft work and the parents will help them to get it done. I found this site celebrations.com to be very useful for getting an idea for Easter celebrations. Kids are more important and they should have a good treat during festivals and here there are many recipes for kid's liking. It also helps the parents to lend ideas for the kid's craft work, like Feathered Easter Baskets, spring nest etc. How can an Easter go without Easter eggs and here so many ideas for preparing the Easter eggs is available? Decorating the house is also more important when many guests are invited. You can get good ideas for that also.
 

When kids are invited, they will obviously look for party games. I saw this carrot scavenger hunt displayed here to be a innovative and interesting game and am going to organize it this year. I believe you too will utilize this site and get more ideas on how to host the Easter party a fulfilled one. Happy Easter.

Pongal is an unavoidable dish for Tamilians and must present dish on a wedding or function feast. Its an easy dish to prepare when the crowd is more at home. Pongal is my all time favorite. Whenever we go to a restaurant in Tamilnadu, my default order will be for pongal vadai. Now its my kid's most favorite dish. So it has become mandatory for me to prepare it for my kid. In my family only, I can get different recipes for this dish. My mom, my MIL, periamma each one have their own way of preparing it. Here am posting my own way of preparing it. Its big headache in my house that I love to have with coconut chutney and my husband loves only with sambar. So I have to prepare both, as I hate to have it with sambar. It always happens for every dish. 

Ingredients:

Raw Rice - 1 cup

Moong Dhal - 1/4 cup

Water - 5 cups

Milk - 1 tbsp

Salt as Required

Seasoning

Ghee - 4 tbsp

Pepper - 1tsp 

Cumin - 1tsp 

Aesfoetida - 1 pinch

Cashews - as you like

Ginger - 1 inch

Curry Leaves 

Coriander Leaves

Method:

In the pressure cooker, add the washed rice, dhal and water. Pressure cook it for 4 whistles and in lower flame for 5 mins. Don’t add salt as it may not get cooked well. 

Once the pressure is released, check for the consistency. It should be very smooth and tender. Add the salt, milk and mix well. 

Crush the pepper and cumin coarsely. This I will do because, my hubby will keep aside all the pepper corns. It is good for health and I am forcing that. Also this will add up the flavor. 

Also in a mixer crush the ginger well, without adding water. 

In a kadai, add the ghee. Once its heated well, add the cashews. Once it turns light brown add the ginger and rest of the items for seasoning, except the leaves. 

Transfer this to the pongal and mix well. Now add the leaves and mix well. That’s it...Yummy pongal is ready. Serve hot with coconut chutney and/or Pasiparuppu sambar, Ulundu vadai.