Kitchen and Home Making

I can’t believe till now that I have tried Rava Kichadi in my kitchen. Because, when I hear, Rava Kichadi, I simply say “No” and I don’t like it most. But, it is my SH’s favorite dish. He use to ask me to prepare kichadi for him, most of the times. But, I haven’t tried for him. And he use to have it restaurants we go for. After and almost 8 years of my marriage life, I prepared Rava Kichadi for him and he was so amazed of it, not b’coz f my preparation but because of its taste. It came out too good and I too tried it and wondered why I have said NO to this recipe without even tasting once itself. I promise everyone will like this simple dish. It was really too good and so light. Hereafter, I will try it in my kitchen frequently. And, will not say no to any dish without tasting it.

Peas Pulao is an easy-to-do recipe but a flavorful and tasty one. Pulao’s, generally, will be mild and delicious. Similarly, Green Peas Pulao, can be done in minutes, tastefully. It’s an easy meal to pack for lunchbox. When I prepared Peas Pulao, this time, especially, my Kiddo Amii loved it much.

Idly or Idli and Dosa’s are the most common breakfast / dinner items for people in South India. Dosas will however turn good, in most of the times we prepare it. But, preparing soft Idly, is a little tricky job, where the secret lies behind the batter we prepare for it. Most of us know how to prepare idly batter and soft idlis. But, few may not know how to prepare the idli batter. And few, know how to make idli batter but it will not yield soft idly’s. For the beginners and for who think why the batter is not yielding soft idli, the post comes here.

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE ! Want to submit your recipes in this blog, then please click HERE for more details !   Ingredients: Raw Rice - 2 cups Tomato - 1/2 kg (finely chopped) Green Chilly - 6 (slit lengthwise) Garlic - 10 pieces (finely minced) Curry Masala - 2 tsp Mint leaves - 25 leaves Salt - to taste Cooking Oil Service for : 4 people Cooking Time : 15 minutes Cooking Instructions : Measure the rice in a cup(for 1 cup of rice take 2 cups of water.) Place a cooker on the stove and add measured rice with measured cup of water and required salt. Close the lid of the cooker and let it cook for 12 minutes correctly in a simmer flame. Open the cooker after pressure is completely released and transfer the cooked rice in a large plate and let it cool for about 5 to 10 minutes. Heat oil in a pan, put the tomatoes, green chillies, garlic, mint leaves, and curry masala. Keep frying until...

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 we...

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...

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!

Join with us in EFM - Oats SERIES! Rush up to send in your entries. For more details about the event, click HERE! Ingredients: Maida / All purpose flour - 4 cups Water - 1 cup Cooking Oil - 1 tbsp ( for kneading) Salt - 1 tsp Sugar - 1/2 tsp Cooking Oil - 1/2 cup ( to cook parota)   Cooking Instructions: Mix maida, sugar, salt, 1 tbsp oil and enough amount of water and make a smooth dough. Spread 1 tbsp of oil over the dough and cover the dough with a damp cloth and keep it aside for about 2 hours. After an interval of 2 hours, Take a small portion of dough in your hand and Keep the dough in between the index finger and thumb and press it. You will get a lemon size ball from the dough. Repeat the same process until you finish the dough. Again cover those balls with a damp cloth and leave it for one more hour. More the time we leave the dough undisturbed, more easy for us to roll out parotas and parotas will be soft too. Now take a lemon size dough, apply oil in...

Hi friends! Am Very happy to see you all in the Part - 4 and the final round up of this EFM - Breakfast Series! 101. Ragi Balls from Shama Nagarajan 102. Oats idli from Shama Nagarajan 103. Noodles biriyani from Shama Nagarajan 104. Capsicum rice and Venpongal from Shama Nagarajan 105. Radish Chapathi from Shama Nagarajan 106. Roomali Roti from Shama Nagarajan 107. Tomato upma from Shama Nagarajan 108. Lemon idli upma from Shama Nagarajan 109. Oats upma from Shama Nagarajan 110. Corn upma from Shama Nagarajan 111. Veggie sandwich from Shama Nagarajan 112. Dosa and Tomato Dhal chutney from Sanghi 113. Poori and Potato Masiyal from Sanghi 114. Chicken Kothu parotta from Sanghi 115. Egg dosa and garlic podi from Sanghi and 116. Chapathi and White Kuruma from Sanghi 117. Arisi puttu from Sanghi 118. Pongal from Sanghi 119. Parotta and Kuruma from Sanghi 120. Vegetable Upma from Shanthi krishnakumar 121. Bulghur wheat upma from Ramya 122. Upma kozhakattai with Brinjal...