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.

Jeera Rice is a simple and a flavorful rice, which is easy to cook and tastes awesome with simple ingredients in it. When I run out of vegetables in refrigerator, I simply cook it and we can pack for lunch too. Any gravy will match with Jeera Rice. I use to make tiffin sambhar along with Jeera Rice. Everyone can think sambhar with Jeera rice? But you will accept that it’s a great combo, when you give a try. I use to prepare it regularly in my home and especially during Pongal festival, along with lemon rice , curd rice and sweet jaggery rice.

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...

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: 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 - BREAKFAST SERIES! Rush up to send in your entries. For more details about the event, click HERE! Last Date to send in your entries is July 15 . Ingredients: Maida - 1 cup Rice Flour - 1/4 cup Buttermilk - 1 cup Coconut Pieces - 1 tbsp Cumin Seeds - 1 tsp Finely Chopped Ginger - 1 tsp Finely Chopped Green Chilly - 2 tsp Cooking Soda - 1/4 tsp Salt - to taste Cooking Oil Cooking Instructions: Add maida, rice flour, salt, cooking soda, green chilly, cumin seeds, ginger and butter milk and mix well and make it to our regular vada batter consistency. If you need more buttermilk for the batter, you can add more. Keep this batter aside for an hour for fermentation. Heat oil in a pan and take a small ladle full of batter and just drop it into the oil. cook it in simmer flame and once all the side of bonda become little golden brown in color, remove it from oil and serve with coconut chutney! I tried out this recipe from vahchef's website and all the credit goes to ...

Join with us in EFM - BREAKFAST SERIES! Rush up to send in your entries. For more details about the event, click HERE! Ingredients: Raw Rice - 2 cups (Wash it thoroughly just before cooking) Mint Leaves - 1 cup Coconut Milk - 1 cup Water - 1 Cup Onion - 1 (finely Chopped) Green Chilly - 3 (slit lengthwise) Ginger Garlic Paste - 1 tbsp Lemon Juice - 1 tbsp Aniseed - 1 tsp Cinnamon - 2 Cloves - 2 Bay Leaf - few (broken into pieces) Cooking Oil Salt - to taste Cooking Instructions: Grind mint leaves and chillies to a fine paste without adding water. Heat oil in a pressure cooker and saute it with aniseeds, cloves, cinnamon and bay leaf. Add onion and ginger garlic paste to it and fry until the onion becomes soft. Add grinded paste to it and fry until the raw smell leaves off. Now add rice to it and fry a while and add the coconut milk, water, lemon juice and required amount of salt and stir it well. when the water starts to boil well, simmer the flame and close the lid. Let it cook for 1...

Join with us in EFM - BREAKFAST SERIES! Rush up to send in your entries. For more details about the event, click HERE! Ingredients: Marie Biscuit - 1Packet Condensed Milk - 1/2 cup Cocoa Powder - 3 tbsp Butter at room temperature -4 tbsp Milk - 1 tbsp 9if required) Desiccated Coconut - ½ Cup Cadbury’s Gems- 1 Packet Preparation Instructions: Grind the whole pack of biscuit to a fine powder. Sieve the grinded powder and set aside. Add biscuit powder, butter, condensed milk and cocoa powder in a bowl and make it as a smooth dough. Make small balls out of the dough and roll it in the desiccated coconut and flatten it slightly and fix gems in the center of each flattened ball. Refrigerate these balls for an hour and serve it! Kids will surely love it! I tried out this recipe from here and thanks Jaishree mam for your kid friendly recipe! Like this article? Subscribe to the RSS feed!

I am very happy to meet u all after a very long break and i really missed u all and your recipes! I actually tried my favorite Kaima / Chilly Idli first time and no doubt that the taste was too good and awesome! Am a great fan of this recipe. Whenever I visit hotels i ask for this chilli idli. But Saravana Bhavan in Chennai really rocks with this recipe. It is called kaima idli in Saravana Bhavan and as chilly Idli in Vasantha Bhavan and it wont be too good there. Am sure that the taste in saravana Bhavan is unbeatable! you all try out this recipe in your kitchen and your kids will come and ask for some more and become die hard fan of this dish! This dish will be suitable for dinner rather than for your breakfast. Once i prepared this dish and Served this it to my hubby, he was not able to guess the main ingredient of this dish. When i asked him to guess, he told me its potato and i said No. Then he told me that it is bread and again i said No. He couldn't guess what it was at last...

Rush up to Enroll Your Food / Recipe Blogs ! For more details, click HERE ! Keep waiting to check out my cookies recipes tomorrow! Ingredients: Salt Bread - 10 slices Eggs - 5 nos Onion - 1(finely Chopped) Green Chillies - 2 (finely Chopped) Curry Leaves - few(finely chopped) Mustard Seeds -1tsp Turmeric powder - 1/4 tsp cooking Oil - 4 tbsp salt to taste Service for : 2 people cooking time : 5 minutes Cooking Instructions: Cut the bread into small pieces. Beat all the eggs in a bowl with required salt and turmeric powder. Heat oil in a pan, and saute with mustard seeds, onions, curry leaves and bread pieces. Slowly add a little of beaten egg mixture into the pan and mix well. Again add a little amount of egg mixture and wait until it cooks. Now add the remaining egg content and simmer the flame and keep stirring continuously until the egg is well cooked. Switch off the flame and serve hot. Like this article? Subscribe to the RSS feed!

Ingredients: Potato (meant for baking) – 5 Chilly Powder – 1 tsp Salt – to taste Cooking Oil Cooking Instructions: Clean and wash the potatoes well and peel off the skin and cut into our finger size thickness and height. Soak the cut potatoes into cold water for about 15 minutes. After that drain the excess water, and let it to cook in hot water until the potatoes are 40% cooked and not more than that. Again drain the excess water and pat it dry with the kitchen towel. Now heat oil in a deep pan and the oil should be very hot to fry potatoes. Deep fry the potato strips in batches and cook until it turns golden brown. Repeat the process for all the potato strips. Let the potatoes to come to room temperature and then toss it with require amount of salt and chilly powder and serve it. Only 20 days more to reach the deadline of EFM _ MICROWAVE OVEN SERIES! Send in your entries before February 28th and the round up will be published in the first week of March! Hurry up with ur recipes! For ...

Ingredients: Fresh / Frozen Corn – 1 cup (I used frozen corn) Corn Flour – 2 tbsp Cumin Seeds – 1 tsp Roasted Gram / Pottukadalai – ¼ cup Green Chilli – 1 Garam Masala – 1 tsp Ginger Garlic Paste – 1 tsp Coriander Leaves - few Salt – to taste Cooking Oil Cooking Instructions: Add roasted gram, cumin seeds, garam masala, green chily, ginger garlic paste and coriander leaves in a mixture grinder and grind it to a fine powder without adding water. Now add corn along to it and grind to a little coarse paste without adding water. There is no need to water because corns have good moisture content. Take the grinded paste in a bowl and add corn flour and required amount of salt to it and make firm dough. Take a small portion of dough and roll it out in your desired shapes and deep fry in oil. Corn Patties is a good evening time snack and is ready to serve now. And no doubt that, kids will love it! Like this article? Subscribe to the RSS feed!

Ingredients: Frozen Corn – 100 gms (can use fresh corn too) Pepper Powder – ½ tsp Lime Juice – 1 tsp Chat Masala – ¼ tsp Melted Ghee – ½ tsp Salt – to taste Cooking Instructions: Pressure cook corns for 2 whistles by adding required amount of water. Release the pressure as soon as you switch off the flame. Drain the excess water. Add ghee, pepper powder, chat masala, lime juice, cooked corns and salt in a bowl and toss well. Corn Chat is ready to serve. It is very easy to prepare but the taste is simply delicious and mouthwatering. Kids will love it more! Like this article? Subscribe to the RSS feed!