Kitchen and Home Making

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: Paasi Payaru / Pachai Payaru/ Green Gram - 1 cup Bengal Gram / Kadalai Parupu - 4 tbsp Rice Flour - 4 tbsp Onion – 1 (finely chopped) Green Chilly – 2 (finely chopped) Curry Leaves – few Salt - to taste Cooking Oil Cooking Instructions: Soak Green gram and Bengal gram in a bowl of water for an hour. After an hour drain the excess water and grind it little coarsely without adding water. Mix rice flour, chopped onions, chillies and curry leaves and enough salt to the grinded flour thoroughly. Divide the flour into equal number of small size of balls. Heat oil in a pan. Take a ball and flatten it with the palm of your hands. Slip the vada in oil and let it tocook in simmer flame itself. When one side is cooked, turn it to the other side and let it to cook well. Vada is ready to serve. You can provide this healthy snack with a cup of hot cof...

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 ...

Do join us in the "Cookies Event"! For more details, click HERE ! Check out the list of enrolled food / recipe blogs by clicking the menu bar in the header or click HERE ! Ingredients: Banana Peppers / Chilly used for fritters / Bajjji Milagai - 6 Gram flour – 2 Cups Rice flour – 1 Cup Red chilli powder – 1tsp or as you like Asafoetida – a pinch Orange Color – 2 pinches Salt – to taste Cooking Oil Cooking Instructions: You can see the image of Banana Pepper below Mix gram flour, rice flour, salt, red chilli powder, asafoetida, and orange color with enough amount of water. The batter should be in the in the dosa batter consistency. If the batter becomes too watery, the batter won’t sick in the onion, instead it absorbs more oil while cooking. Dip the banana peppers in the batter. The batter should be well coated on all the sides of banana pepper. Heat oil in a pan and slip the dipped chilly piece in the oil and let it to deep fry. When one side is cooked well, turn it to the ...

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 ...

Presenting you the Round Up for the "EFM - Savory Series" and I Welcome you all to the Part -2 Round Up of Savory Series! Once again My sincere thanks to all you wonderful bloggers, who joined me to celebrate the Savory Series and making this one, a successful event. Can anybody guess how many entries will be totally it would be in this Part-1 and Part-2 Round up! The number is really a great astounding one. Yes, it is 173 . So we all have 173 varieties of savories to try out in our kitchen and lets forget our diet for short period until we try out all this. If i have missed any of your entries, please mail me to srikitchen@gmail.com so that i can updae the round up with your missing entries. Here is what you have been looking forward to… Recipes from Jaishree Thenkulal Rava vada Spinach Pakoda Chakli Khandvi Biscuit chat Ama Vadai Recipes from Ramya Vasan Murukku Dahi Vada Recipes from SriVidhya Vegetable Vada Recipes from Anu Sriram Sweet Potato 65 Recipes from Sahaja Che...