Kitchen and Home Making

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE ! Its Very happy for me to announce you all that my blog is today celebrating its 2nd anniversary! It all happened because of your great support and encouragement. I like to thank my dear husband, mom, bloggers, readers and all who made this to happen! Thank you so much friends!!! So, i like to share this "Thank You Award" with you all my blogger friends at this moment! Ingredients: Milk - 2 liters Sugar - 1/2 to 3/4 cup (adjust according to your taste) Ghee - 1 tbsp Cooking Instructions: Heat milk in a heavy bottom pan in high flame. When it starts to boil, reduce the flame to sim and let it to boil well until the milk reduces to 1/4 of its consistency. At this time, the milk will slightly changes in its color and now add sugar and keep on stirring continuously now and then to avoid sticking to the pan. Once it forms like a ball and starts to leave the sides

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE ! Ingredients: Chicken - 1/2 kg (clean and cut into cubes) Ginger Garlic Paste - 1 tsp Coriander Powder - 2 tsp Chilly Powder - 4 tsp Turmeric Powder - 1/4 tsp Garam Masala - 1/4 tsp Lemon Juice - 5 tsp Curd - 2 tsp Red Food Color - a pinch Salt - 1 tsp Cooking Oil Cooking Instructions: Mix Ginger Garlic Paste, Coriander Powder, Chilly Powder, Turmeric Powder, Garam Masala, Lemon Juice, Curd, Red Food Color and salt in a bowl and make a thick paste. Add chicken pieces to it and mix well and let it marinate in the refrigerator for an hour. After an hour, heat oil in a pan and deep fry the chicken in batches until it turns golden brown in color. Chicken 65 is ready to serve! Side Dish: Goes well with Lemon Rice, Tomato Rice, Biryani, White Rice Recipe adopted from here ! Thanks Mullai!

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE ! Round Up for the EFM - Mutton Series is HERE ! Ingredients: Semolina / Rava - 1 cup ( for 1 cup rava, take 2 1nd 1/2 cups of water) Paasi Parupu / Moong Dhal - 1/2 cup Pepper - 1 tsp Cumin Seeds - 1 tsp Cashews - few Curry Leaves - few Asafoetodia - 1/4 tsp Turmeric Powder - 1/4 tsp Finely Chopped Ginger - 1/4 tsp Ghee - 3 tsp Salt - to taste Cooking Oil Cooking Instructions: Heat Ghee in a pan and roast the rava until it slightly changes in color and you get a nice aroma out of it and keep it aside.  Pressure cook the dhal for 4 whistles (or until it become mushy) with enough amount of water and 2 pinches of turmeric powder. Add Cooking oil in a pan and saute it with pepper, cumin, ginger, cashews and curry leaves. Add 2 and 1/2 cups of water to it and bring it boil. When it starts to boil, add rava, 2 pinches of turmeric powder and salt to it and mix well.

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE ! Presenting you the Round Up for the " EFM - Mutton Series " and I Welcome you all to the Round Up! A surprise awaiting for u all at the end of the Round Up....! My sincere thanks to all you wonderful bloggers, who joined me to celebrate the Mutton Series and making this one, a successful event. So get ready to bookmark your favorite recipes and try it out in your kitchen. I received totally 31 types of mutton recipes. Can we all get this altogether from one person or from one book? It's impossible, i can say! Thank you one and all for your delicious contributions and making it a very successful event. It’s because of you all lovely bloggers now we have One-Stop-Shop for Various mutton recipes. I am really very happy and thank you all for your support and encouragement. I have submitted the round up in the order i have received the entries.Here is what you have b

Halo Friends!!!! I am really thankful to all the blogger who participated in the EFM - Mutton Series and made it successful! I have received delicious entries for Mutton Series for which the round up will be published tomorrow! Now its time to announce the theme for this month. Theme for  EFM  (Event for the Month)  for the month of February - March  is    "PARATHAS AND GRAVIES RECIPES" .   1. Parathas recipes include ROTI, NAAN, PAROTA , CHAPATHI,  PARATHAS WITH OR WITHOUT STUFFINGS. Stuffing include both VEG AND NON-VEGETARIAN. 2. Gravies recipes include   VEG / NON-VEG CURRIES AND GRAVIES that goes as side dish for ROTI, NAAN, PAROTA, CHAPATHI,  PARATHAS WITH OR WITHOUT STUFFING. Its not necessary for the participants to send parathas and gravies as a combo. You can send parathas entries alone or you can send gravies / curries entries alone or else you can send both parathas and gravies too, if you can! So, come out with all your Parathas  recipes and Perfe

Join with us in the EFM- Mutton Series and deadline for the event is 15th of Febuary! Send in your entries soon! Ingredients: Chicken - 1/2 kg Egg - 1 Onion - 1 (finely chopped) Yellow Bell Pepper - 1/2 (cut into wedges) Green Bell Pepper - 1/2 (cut into wedges) Chopped Ginger and Garlic - 3 tsp Soy Sauce - 4 tbsp Chilli Sauce - 2 tbsp Tomato sauce - 3 tbsp Corn Flour - 4 tbsp Rice Flour - 1 tsp Maida /All Purpose Flour - 1 tsp Chilli Powder - 2 tsp Orange Food Color - a pinch Spring Onion and Coriander Leaves - few to garnish (finely chopped) Salt - to taste Cooking Oil Cooking Instructions: Wash and clean the chicken and cut into small cubes. Drain the excess water well. Add 2 tbsp corn flour, rice flour, maida, 1 tbsp soy sauce, egg, food color, chilli powder and 1/2 tsp of salt in a bowl and mix well without any lumps. Add chicken pieces to it and let it marinate for about 1/2 hour in refrigerator. After half an hour, deep fry the chicken pieces in oil to

Ingredients: Raw Rice / Basmati Rice - 2 cups (i used raw rice today for my recipe) Onion (bottom part of spring onion) - few (finely chopped) Beans – 1/4 cup (finely chopped) Carrot – 1/4 cup (finely chopped) Cabbage – 1/4 cup (finely chopped) Spring Onion – ½ bunch (finely chopped) Green and Yellow Bell Pepper - 1/4 cup (cut into small cubes) White Pepper Powder – 1 to 2 tsp (according to your taste) Salt – to taste Cooking Oil Service For: 4 People Cooking Time: 20 minutes Cooking Instructions: Measure the rice in a cup. For 1 cup of rice, take 2 cups of water. For Basmati Rice, wash it once and soak in the measured cup of water itself for 10 minutes and then pressure cook it for not more than 2 whistles in high flame. For raw rice, was the rice well and do not soak it. Add measured cups of water and rice in the pressure cooker, and once the water starts to boil ell, stir it gently and simmer the flame and close the lid and let it cook for 10 minutes in simmer fl

Join with us in the EFM - MUTTON SERIES and for more details about the event, click  HERE ! Ingredients : Rice - 2 cups Mixed Vegetables (Green Peas, Beans, Carrot, Butter Beans) - 1 cup (cut beans and carrot in to small pieces) Onion - 2 (finely chopped) Tomatoes (medium size) - 3 (finely chopped) Ginger Garlic Paste - 1 tbsp Coriander Powder - 2 tsp Chilly Powder - 1 tsp Turmeric Powder - 1/4 tsp Mint Leaves - few Ghee - 2 tbsp Bay Leaf - 4 Cinnamon - 2'' stick Aniseed - 2 tsp Cloves - 4 Cardamom - 4 Salt - to taste Cooking Oil  Service For : 4 people Cooking Time : 20 minutes Cooking Instructions:  Heat ghee in a pan and add the rice and stir fry it for 3 minutes. Measure the rice in a cup. For 1 cup of rice take 2 cups of water to cook. Heat oil in a pressure cooker and saute it with bay leaf, aniseeds, cloves and cardamom. Add onions and fry it until it becomes soft. Add tomatoes, ginger garlic paste, and mint leaves to it and fry u

Join with us in the EFM - MUTTON SERIES and for more details about the event, click  HERE !   Ingredients: Sprouted Green Gram - 1 cup Mustard Seeds - 1 tsp Broken Black Gram - 1 tsp Dry Red Chilly - 2 Curry Leaves - few Salt - to taste Cooking Oil - 3 tsp Cooking Instructions: Ready to use sprouts are available in market now-a-days. But we can prepare sprouts at home too. Wash and clean the sprouts . Heat oil in a pan and saute it with mustard seeds, broken black gran, chilly and curry leaves. Add the sprouts , salt and a little of water. Let it cook until the sprouts become soft and it hardly takes about 4 minutes. Easy to cook and healthy breakfast / snack for all is ready to serve!

Saving the tiger means saving mankind.. Not only is tiger a beautiful animal but it is also the indicator of the forest's health. Saving the tiger means we save the forest since tiger cannot live in places where trees have vanished and in turn secure food and water for all. If we make sure tigers live, we have to make sure that deer, antelope and all other animals that the tiger eats (its prey base) live. To make sure that these herbivores live, we must make sure that all the trees, grass and other plants that these prey animals need for food are protected. In this way, the whole forest gets saved! Saving the tiger means saving its entire forest kingdom wit