Kitchen and Home Making

Ingredients: Chicken - 1/2 kg Onion - 1 (finely chopped) Green Chilly - 3 (cut it lengthwise) Coriander Powder - 2 tsp Turmeric Powder - 1/2 tsp Pepper Powder - 2 tsp Garam Masala - 1/2 tsp Ginger Garlic Paste - 2 tsp Curry Leaves - few Cooking Oil Salt to taste Service For : 4 People Cooking Time : 45 minutes Cooking Instructions: Heat oil in a shallow pan and saute it with onion, green chilly, curry leaves and ginger garlic paste. Add coriander powder, turmeric powder,Pepper powder and garam masala to it and fry for a while. Now add chicken to it and let it fry until the paste coat over it. Add required water and salt to it and let it cook in a simmer flame until the chicken is cooked well. Side Dish: It goes well with rice and briyani.

Ingredients: Ladies finger / Vendakkai – ½ kg Tomato - 2 (finely chopped) Red Chilly Powder – 1 tbsp Salt – to taste Asafoetodia – 1 tsp Mustard Seeds – 2 tsp Cooking Oil – 3 tbsp Service For: 3 People Cooking Time: 15 minutes Cooking Instructions: Chop the ladies finger into small pieces. Heat oil in a pan deep pan and add mustard seeds and let it to splutter. Now add chopped tomatoes, chopped ladies finger, salt, chilly powder and asafoetodia to it. Keep frying it until the ladies become soft and crispy. Do not keep stirring since the vegetable will stick in the pan. It takes about 5 minutes to cook. Switch off the flame and transfer it to the serving bowl. Serve it with hot rice, lemon rice and chapatis.

Ingredients: Basmati Rice – 500 gms Meat – 500 gms Onion – 2 (finely chopped) Curd – 500 gms Green Chilly – 7 (cut it lengthwise) Ginger Garlic Paste – 2 tbsp Lime – 1 (extract juice from lemon) Cardamom – 4 Cinnamon – 4 Cloves – 6 Aniseeds – 1 tbsp Saffron – a pinch (dilute it in a tsp of milk) Coriander Leaves – few (finely chopped) Mint Leaves – few Salt – to taste Cooking Oil Cooking Instructions: Heat oil in a pan and add ½ tsp aniseeds, 2 cinnamon, 2 cardamom, 3 cloves and fry it a while. Add half of the finely chopped onions to it. Add 3 green chilies, ginger garlic paste, coriander leaves and mint leaves and fry a while and switch off the flame. Add curd to it. Marinate this mixture in the chopped meat for half an hour. After half an hour, cook the meat in pressure cooker with required meat and salt. If excess water is there, cook it without closing the lid until the water is completely evaporated. Heat oil in a pressure cooker and sauté it with remaining cinnamon, cardamom, cl

I have been tagged by Skribles and happy to do it for her! 1. What i was doing 10 years ago? Doing my schooling in Madurai. 2. Five things on today's "To Do" list Cooking Playing with my son amiitesh Eating and Cleaning Vessels Posting a recipe in blog Cleaning Home 3. I am addicted to Snacks items and going for outing 4. Things i would do if i were a billionare No am not sure what will i do at that moment! But i guess I will take my hubby and son for a world tour! 5. Places I have lived Around Tamilnadu And i would like to tag Sia SriValli Priyanka

Sireesha and Sukanya and Sowmya has passed me "Blogging Forever Friend" award. Thank you so much sireesha, sukanya and Somya!!! I feel so happy and honored to have such nice friends in this blog world!!! The following rules apply to this award when you pass on it: 1. Only 5 people are allowed to receive this award. 2. 4 of them followers of our blog. 3. One has to be new to our blog and live in another part of the world. 4. We must link back to who ever gave us the award. I choose four of my "frequent" (I highlighted this, since I have many ;)) followers to this blog : JZ Madhavi VaniSri Priyanka and Sagari who is from United States and new to my blog. Congrats everybody!!!

Ingredients: Ivy Gourd / Kovakkai – ¼ kg Onion – 1 (finely chopped) Dry Red Chilly – 4 Curry Leaves – few Mustard Seeds – 1 tsp Broken Black Gram – 1 tsp Salt – to taste Cooking Oil Cooking Instructions: Wash and clean the ivy gourd / kovakkai and chop it into small cubes. Add ivy gourd in a pressure cooker with enough water and salt and cook it for 2 whistles or until the vegetable is well cooked. Drain the excess water. Heat 4 tbsp of oil in a pan and sauté it with mustard seeds and broken black gram. Add curry leaves, dry red chilly and onion to it and fry until the onion becomes soft. Add cooked ivy gourd to it and cook until the water is completely absorbed by the dish and the dish becomes dry.

Ingredients: Raw Banana – 2 Finely Chopped Onion – 5 tbsp Grated Coconut – 3 tbsp Mustard Seeds – 1 tsp Broken Black Gram – 1 tsp Cashews – 10 Curry Leaves – few Salt – to taste Cooking Oil Cooking Time: 10 minutes Service For: 2 People Cooking Instructions: Cut both the edges of the raw banana. Add a tumbler of water and raw banana in the cooker and let it to cook for 2 to 3 whistles (depending upon the efficiency of the cooker). Open the lid of the cooker after pressure is released. Let the raw bananas to cool for 15 minutes. Now peel off the skin of the raw banana and finely grate it. Heat oil in a pan and add mustard seeds and broken black gram and fry for a while. Add cashews to it and fry until till it become golden brown. Add onions and curry leaves to it and stir fry it. Now add grated raw banana to it and fry for 3 to 5 minutes and transfer it to the serving dish. Let it to cool for 10 minutes. Now add grated coconut to ti and mix well. Side Dish : Rice

MulluMurungai Keerai is a medicinal keerai and its juice is used to cure cold and cough. I don't know the right English term of this keerai and if anybody come to know about it, you please inform me. Its a healthy and nutritious dish. Children who do not like to have keerai also will love this vadai. Ingredients: MulluMurungai Keerai – 15 Leaves Raw Rice (Pulunga Arisi) / Idli Rice – 1 cup Pepper Powder – 2 tsp Salt – to taste Cooking Oil Cooking Instructions: Wash and clean the rice and soak it in water for ½ an hour. Grind it by adding enough water until it is smooth. The batter should be very thick in consistency like the chapatti dough. If the dough becomes little watery add a little rice flour to it and mix well. Separate the leaves of mullumurungai keerai from its stem. Now wash the leaves and grind it smoothly by adding a cup of water. Drain the water in a bowl and mix this water in the already prepared batter. Add enough salt and pepper powder in the batter and mix it well.

Ingredients: Garlic / Poondu – 20 pods Kolambu Podi – 6 tbsp Tamarind Juice – 10 tbsp (add as u require) Salt – to taste Cooking Oil – 10 to 15 tbsp (if u add more oil, we can preserve this kolkar for 3 days) Cooking Time: 10 minutes Service For: 3 People Cooking Instructions: Heat oil in a deep pan and when the oil starts to smoke, add garlic pods to it and fry well until it turns golden brown color and smells well. Add enough water, salt and kolambu podi to it and mix well without forming any lumps. Let it to boil in a simmer flame and should attain thick consistency. It should be thicker in consistency than usual kolambu we prepare. It tastes delicious when served with rice. Everybody will like to have some more rice.

Ingredients : Ginger - 50 gms (finely chopped) Dry Red Chilly - 7 Mint Leaves - 50 gms Curry Leaves - few Coriander Leaves - few Tamarind - a small size of about 10 gm Bengal Gram (Channa Dal) - 1 tbsp Asafoetodia - 2 tsp Salt - to taste Cooking Oil Cooking Time : 10 minutes Cooking Instructions: Heat oil in a pan and sauté it with Bengal gram. Once the gram turns to golden brown, simmer the flame and add all the other items and stir fry it for 5 minutes. Switch off the flame and grind this to a fine paste without adding water. Heat a tablespoon of oil in a pan and season it with mustard seeds. Now add the paste and add half a cup of water to get chutney consistency. Let it cook for about 3 to 5 minutes in a simmer flame. This chutney will be delicious when it served with idli and dosa.

Sireesha of Mom Recipies has passed me the " Magic Lamp Of Luck "!!! Alakazam! The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet , granting wishes and spreading love throughout the blogosphere . And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck ! With this magic lamp, your blog will enjoy much go od luck and fortune, warding off all things evil lurking around in the blogosphere. We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all! * St

Ingredients: Popping Corns (Dry Makka Cholam / Popcorn Cholam) – 100 gms / 2 handful Salt – 2 tsp (adjust according to your taste) Chilli Powder – 2 tsp (adjust according to your taste) Turmeric Powder – 1 tsp Chat Masala – ½ tsp (optional) Cooking Oil – 5 tbsp Cooking Instructions: Heat oil in a deep and a wide pan. Add enough corns according to the size of the pan because the corn fills a lot of place in the pan when it pops out. When the oil starts to smoke, add corns to it and stir fry it. Add salt, turmeric powder, chilli powder and chat masala and stir fry it well. When the corn starts to pop out, you close the pan with a lid and simmer the flame. When you stop hearing the sound of corns popping out, switch off the flame and transfer it to a bowl and serve it.

Ingredients: Potato – 300 gms Chilly Powder – 1 tbsp Pepper Powder – ½ tbsp Salt – to taste Mustard Seeds – 2 tsp Cooking Oil – 2 tbsp Service For: 3 People Cooking Time: 10 minutes Cooking Instructions: Peel off the skin of potatoes and finely chop it as u can. Heat oil in a deep pan and add mustard seeds and let it to splutter. Add chopped potatoes to it with chilly powder, pepper powder, and with required salt. Stir fry it until the potatoes become soft and crispy. You should keep frying it without leaving hands. If u stop frying for a moment, it will stick in the pan. Switch off the stove and transfer it to the serving bowl. Serve it with hot rice.

Ingredients: Sigappu Mooku Kadalai / Red Channa / Large Red Gram – 150 gms Tomato – 2 (finely chopped) Onion – 1 (finely chopped) Kolambu Podi – 5 tbsp Tamarind Juice – 10 tbsp (add as u require) Mustard Seeds – 1 tsp Curry Leaves –few Salt – to taste Cooking Oil Cooking Time: 10 minutes Service For: 3 People Cooking Instructions: Soak MookuKadalai in water overnight. Otherwise if u forget to soak it, take a bowl of boiling water and soak mookukadalai in that and place this in a hot case. You will get well soaked mookukadalai within 1 to 1 ½ hours. Heat oil in a pressure cooker and add mustards seeds and fry it a while. Now add chopped onions, tomatoes, and curry leaves, tamarind water and enough salt to it and fry until the oil comes out of the dish and tomato is mashed well. Add mookukadalai, and kolambu podi to the cooker. Add enough water to it and stir it well so that no lumps are found. Close the lid and let it to cook for 5 whistles (depends upon the efficiency of the cooker) o

Ingredients: Manathakkali / Milaguthakkali Keerai – 1 bunch AraiKeerai – 1 bunch Onion – 1 (finely chopped) Milk – 100 ml Cumin Seeds – 2 tsp Salt – to taste Cooking Oil – 2 tsp Service For: 3 People Cooking Time: 10 minutes Cooking Instructions: We use to call this recipe as “bajji chaar “ in our language. This is a best dish that can be served with hot rice. You can mix this bajji saar in hot rice as you do with kolambu and rasam. For this recipe, you need water that we have washed rice. In Tamil, “ it is arisi kaluviya thannir”. We all use to cook rice daily. Wash that rice with 1 cup of water well and drain it. Now wash the rice with 2 cups of drinking water and instead of draining the water in the basin, take that water in a bowl. So you need this rice water to cook bajji chaar. Clean the spinach / keerai in water and separate the leaves from its stem and keep it aside. Keep a deep pan in the stove and pour the water that we got by cleaning rice and add cleaned spinach, onions and

I learn this recipe from a book and tried out eagerly and unbelievable, the taste is apt as we buy in ice cream parlors. Really the taste was Too delicious.... Ingredients: Milk Powder - 1 cup Fresh Cream - 1 cup Sugar - 2 cups Water - 2 cups GMS (Glyceryl Mono Stearate) - 1/2 tsp Food Stabilizer - 1 tsp Vanilla Essence - 2 tsp Preparation Method: My ice cream in the pic is in semi-freezed state. Mix milk powder in the water without any lumps. Add sugar, fresh cream, vanilla essence to it and blend it well with the hand blender itself. Now add GMS and stabiliser to it and blend once again. Now keep this mixture in the freezer for about 6 hours. Ice cream is ready to serve after 6 hours. Tips: We are adding GMS and stabilizer to soften the ice cream. No problem if u don't have stabilizer. GMS and Food stabilizer is available in all stores in India. I don't know whether it is available or not in other countries. You please inquire its availability in the stores or otherwise it wi

Ingredients: Seppankilangu – 10 pieces Tomato – 2 (finely chopped) Onion – 1 (finely chopped) Kolambu Podi – 4 tbsp Tamarind Juice – 15 tbsp (add as u require) Mustard Seeds – 1 tsp Curry Leaves –few Salt – to taste Cooking Oil Cooking Time: 15 minutes Service For: 3 People Cooking Instructions: Wash and clean the seppankilangu well. Add it in a pressure cooker and let it cook for 3 whistles or until the seppankilangu is cooked well. Once the pressure is released, open the cooker and drain the excess water and peel off the skin. Heat oil in a pan and add mustard seeds and fry it a while. Now add chopped onions, tomatoes, and curry leaves, tamarind water and enough salt to it and fry until the oil comes out of the dish and tomato is mashed well. Add cooked seppankilangu, and kolambu podi to the pan. Add enough water to it and stir it well so that no lumps are found. Let it cook until it attains kolambu consistency. Side dish: Rice Tomorrow lets meet with an interesting home made ice c

Ingredients : Brinjal /Egg Plant - 5 (medium size) Tomatoes - 5 Onion - 1 Dry Red Chilly - 7 Curry Leaves - few Asafoetodia - 1 tsp Salt - to taste Mustard Seeds - 1 tsp Broken Black Gram (urad dal) - 1 tsp Cooking Oil Cooking Time : 10 minutes Cooking Instructions : Cut the brinjal, tomatoes and onions lengthwise. Add brinjal, tomatoes, onion, dry chilly, asafoetodia and salt in a pressure cooker with little amount of water. Let it to cook for 5 minutes. Switch off the flame and grind it coarsely.(just beat the mixie twice or thrice) Add a tbsp of oil in a shallow pan and season it with mustard seeds and urad dal. Add this seasoning to the chutney. Brinjal chutney will taste more when it is serve with venpongal, idli and dosa.

Ingredients: Potato – 300gms Onion – 1 Big Size Onion (Finely Chopped) Green Chilly – 2 (Finely Chopped) Ginger Garlic Paste – 1 tbsp Red Chilly Powder – 2 tsp Turmeric Powder – 1 tsp Garam Masala – 2 tsp Curry Leaves – few Orange Food Color – 3 Pinches (Dilute it in a tbsp of water) Mustard Seeds – 2 tsp Salt – to taste Cooking Oil – 3 tbsp Service For: 3 People Cooking Time: 15 minutes Cooking Instructions: Boil the potatoes and peel off the skin. Heat oil in a pan and season it with mustard seeds. Add onion, green chilly, curry leaves and ginger garlic paste and fry for a while. Add turmeric powder, chilly powder and garam masala and just sprinkle a little water, if u need and fry a while. Now coarsely mash (do not mash it finely) the potatoes with your hand itself (mash it to small cubes) and add it to the pan. Now add add the orange food color to it. Stir fry the potatoes for a while until the masala coats well on the potatoes. Do not add water to this dish at any situation. Just

I have heard about sorakkai but haven't tried even once. Its the first time am trying a recipe with sorakkai and it comes out great! I loved it and its my entry for "Vegetable of the Week - Bottle Gourd" hosted by " Creative Pooja ". Ingredients: Sorakkai – 1 Onion – 1 (finely chopped) Tomato – 1 (finely chopped) Green Chillies – 2 (finely chopped) Coriander Powder – 2 tbsp Red Chilly Powder – ½ tbsp Turmeric Powder – ½ tsp Coconut Paste – 1 tbsp Garlic – 6 pods (finely chopped) Mustard Seeds – 1 tsp Broken Black Gram – 1 tsp Curry Leaves – few Salt – to taste Cooking Oil Cooking Instructions: Wash the bottle gourd and peel off the skin and cut it vertically. Remove all the seeds from the ridge gourd. Cut it into small cubes. Heat oil in a pressure cooker and saute it with mustard seeds, broken black gram and curry leaves. Add onion, tomatoes, green chillies and Garlic pods to it and stir fry until the tomatoes are mashed well. Add coriander powder, chilly powd

I came across this recipe first in skribles blog and really I love it too much and I added it in my to-do-list. Fortunately, Monthly Mingle - Mango Mania Event was announced by Whats for lunch honey? and Healthy Cooking - A cookbook Giveaway Event by funnfood and Announcing Sweet Series - Cool Desserts hosted by Paajaka and i felt this salad is a healthy dish and suits up all the three events. So i hurried up to my kitchen and tried out this mango fruit custard and it’s my entry to Monthly Mingle - Mango Mania event and Healthy Cooking - A cookbook Giveaway Event and I like to send in this entry also for Announcing Sweet Series - Cool Desserts hosted by Paajaka . Mango Nutrition Information Mangoes are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Vitamin B6, and a very good source of Vitamin A and Vitamin C. For those who are physically active, whether working out or constantly on the go, mangos are a great way to repl

Preparing batter for ordinary dosai is as similar as preparing batter for plain idli. So you can use this batter for both dosa and idli. If you are going to prepare dosa, add little more water in the idli batter itself to get the right consistency of dosa batter. Some people prepare batter for dosa separately. It’s another version of preparing ddosa batter and plain dosa, which i have posted here now. Ingredients: Par Boiled Rice / Red Rice / Pacharisi – 5 Cups Black Gram – 1 cup Fenugreek Seed – 2 tbsp Salt – to taste Cooking Method: Wash the rice and fenugreek seed and soak it together in a vessel for about an hour. Wash the black gram and soak it in the water for about half an hour. Add black gram first and enough amount of water in the wet grinder or a food processor with and let them to grind for 20 to 30 minutes or till it is well grind. Transfer the batter now to a big vessel. Add rice and fenugreek with enough amount of water in the wet grinder or a food processor and let it to

I had this recipe with recipe and chapatis in most of the hotels and love it much. But i do not know how to cook it and was searching for it. One day when i was reading a book, i saw this recipe and tried out in my kitchen since its very new for me. But unbelievable! this is the dish for which i was longing for. OMG! i got it at last! Ingredients: Cabbage – ½ cup (chop it to small pieces) Broken Peeled Green Gram – ¼ cup Onion – 1 (finely chopped) Tomato – 1 (finely chopped) Green Chilly – 3 (cut it lengthwise) Grated Coconut – ¼ cup Cumin Seeds – 1 tsp Aniseed – ¼ tsp Chilly Powder – ½ tsp Turmeric Powder – ¼ tsp Salt – to taste Cooking Oil Cooking Instructions: Grind grated coconut, cumin seeds and aniseeds together to a fine paste by adding enough water. Add peeled green gram and turmeric power in a cooker and let it cook for 4 whistles. Open the cooker and add cabbage and cook for 3 more whistles or until the cabbage and dhal is well cooked and mashed. Heat oil in a pan and add on

Ingredients: Basmati Rice - 1/4 kg Chicken – 150 gms Egg – 2 (beat it well with enough salt) Onion – 1 should be big in size (finely chopped) Beans – 100 gms (finely chopped) Carrot – 100 gms (finely chopped) Cabbage – 100 gms (finely chopped) Spring Onion – ½ bunch (finely chopped) Pepper Powder – 1 or 2 tbsp (according to your taste) Chilly Powder – ½ tbsp Rice Flour – 1 tbsp Salt – to taste Cooking Oil Service For: 2 People Cooking Time: 30 minutes Cooking Instructions: Measure the rice in a cup. For 1 cup of rice, take 1 ¾ cups of water. Wash the rice well and drain the excess water. Soak the rice in measured cup of water for 15 minutes. If the rice is soaked like this, it will look become lengthier in size and when cooked it gives a good look for basmati rice. After 15 minutes of soaking, add the rice along with soaked water in a pressure cooker and bring them to boil. When it starts to boil, add required salt and close the lid of the cooker and wait for about 9 minutes. Open the

Ingredients: Red Rice / Pacharisi – 2 cups Coconut Milk – 2 cups Water – 2 cups (Depends on the age of rice) Green Peas – 150 gms ( i used fresh peas and dry peas can also be used but should be soaked overnight) Onion – 2 (finely chopped) Green Chilly – 8 (cut it lengthwise) Garam Masala – ½ tbsp Mint Leaves – one handful Cardamom – 6 Aniseeds – 1 tbsp Cinnamon – 6 sticks Bay Leaves – 5 Cloves – 6 Salt – to taste Cooking Oil Service For: 3 People Cooking Time: 20 minutes Cooking Instructions: Wash and clean the rice and drain the excess water completely. Heat oil in a pan and add cardamom, cinnamon, bay leaves, aniseeds and cloves. Let it fry for a while. Add chopped onions, garam masala and green chilly to it and fry until it becomes soft. Add green peas and mint leaves and stir fry for few minutes. Add this in a pressure cooker. Add rice, coconut milk, water and enough salt also in the pressure cooker. Bring it to boil in a higher flame. Once it starts to boil, close the lid of the