I am very happy to announce that a baby boy was born to me on this march 7th. I am very excited with the new addition to my family.
From Net
March 23, 2012
Friday, March 23, 2012
New Arrival
March 2, 2012
Friday, March 02, 2012
Beetroot Dosai from Leftover Beetroot Chutney
Ingredients:
Dosai Batter | 1 Cup |
Beetroot Chutney (leftover) | ¼ Cup |
Oil | 2 tes |
Procedure:
1. Add beetroot chutney paste with dosai batter. Mix them well and keep it aside for 10 mins.
2. Heat the tawa and pour one ladle full of batter into a thick circular shape.
3. Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden color.
4. Remove the dosa, when it is golden on both sides.
Serve Dosai with Coconut Chutney. January 22, 2012
Sunday, January 22, 2012
Imitation is the best form of Flattery
Please see the photo below from Kumudam Snehidi's supplementary dated Jan 16-31,2012. See my recipe and photo of Pepper Rice. It seems that Kumudham Snehidhi has taken my recipe, made a few changes and published it with my photo. I would have been more happier if I have been credited as well.
The original recipe is here.
The original recipe is here.
January 15, 2012
Sunday, January 15, 2012
Iniya Pongal Nal Vaazhthukkal!!
Manakkum Manjal Pola,
Rusikkum karumbai pola,
Pongum pongalai pola,
Engum pongattum Inbam.
Iniya Pongal Nal Vaazhthukkal!!
Rusikkum karumbai pola,
Pongum pongalai pola,
Engum pongattum Inbam.
Iniya Pongal Nal Vaazhthukkal!!
January 14, 2012
Saturday, January 14, 2012
Mini Idli Sambar
Ingredients
Thur Dal
|
1/2 Cup
|
Turmeric Powder
|
¼ tes
|
Tomato
|
1
|
Oil
|
1 tbs
|
Mustard Seeds
|
¼ tes
|
Urad Dal
|
¼ tes
|
Curry Leaves
|
1 Spring
|
Sambar Onion
|
¼ Cup
|
Tamarind
|
Gooseberry Size
|
Sugar
|
1 tbs
|
Salt
|
To Taste
|
Coriander Leaves
|
Handful
|
Dry Roast and Powder:
| |
Oil
|
1 tes
|
Channa Dal
|
1 tbs
|
Coriander Seeds
|
1 tbs
|
Red Chilly
|
3-4
|
Asafoedita
|
½ tes
|
Curry Leaves
|
1 spring
|
Grated Coconut
|
¼ cup
|
Procedure:
1. Roast the ingredients with oil and powder them. Keep it aside.
2. Wash and pressure cook the dal with turmeric powder, tomato and 1 cup of water.
3. Mash the cooked dal with hand beater and keep it aside.
4. Heat the oil in a pan, add mustard seeds, urad dal and curry leaves. Allow it for popping.
5. Then add the chopped sambar onion and fry till the onion becomes golden brown.
6. Now add the mashed dal, ground powder, tamarind paste and salt. Mix them well. Add water if necessary.
7. Bring it to boil and cook for 5 mins. Then add sugar and coriander leaves.
This sambar goes well with Mini Idly and Dosai.
January 13, 2012
Friday, January 13, 2012
Kolam #112 - Pongal Special Kolam
January 11, 2012
Wednesday, January 11, 2012
Balloon Vine / Mudakkathan Keerai Dosai
Ingredients:
Dosai Batter | 1 Cup |
Balloon Vine / Mudakkathan Keerai | ½ Cup |
Salt | ¼ tes |
Procedure:
1. Clean and wash the leaves.
2. Then grind the leaves with little water into a find paste.
3. Add this paste and salt with dosai batter. Mix them well and keep it aside for 10 mins.
4. Heat the tawa and pour one ladle full of batter into a thick circular shape.
5. Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden color.
6. Remove the dosa, when it is golden on both sides.
Serve Dosai with Tomato Chutney.I am sending this to Joythi's Healthy & Hearty and Ayeesha's Any one can cook.
Health Benefits:
Mudakathan is a herb used in Tamilnadu. This prevents all types of bone joint pains. This herb mudakathan is relieves body pain. Its leaves are used for nervous diseases and Rheumatism. Include mudakkathan keerai in your food for 48 days continuously and see the difference.
January 10, 2012
Tuesday, January 10, 2012
Kolam # 111 - Flower Rangoli Kolam Design
January 9, 2012
Monday, January 09, 2012
Kolam # 110 - Rangoli Kolam Design
January 8, 2012
Sunday, January 08, 2012
Kolam # 109 - Pongal Pot Kolam (without dots)
January 5, 2012
Thursday, January 05, 2012
Kolam # 108 - Flower Rangoli Kolam Design
January 4, 2012
Wednesday, January 04, 2012
Kolam # 107 - Flower Rangoli Kolam Design
January 1, 2012
Sunday, January 01, 2012
Happy New Year 2012 !!!
December 28, 2011
Wednesday, December 28, 2011
Brinjal / Katharikkaai Fry
Ingredients:
| Brinjal | ¼ kg |
| Oil | 1tbs |
| Mustard Seeds | ¼ tes |
| Cumin Seeds | A Pinch |
| Curry Leaves | 1 spring |
| Tomato | 1 |
| Red Chilly Powder | 1 tes |
| Salt | To Taste |
Procedure:
1. Wash and cut the brinjals into small and thin pieces.
2. Heat the oil in a wide pan, add mustard seeds and cumin seeds. When it starts popping, add the curry leaves and fry for a minute.
3. Then add the chopped tomato and fry for a min.
4. Now add the brinjal without water and fry in a low flame. Close the lid for 5 mins.
5. When they are half cooked, add chilly powder and salt. Mix them well without damage the brinjal pieces.
6. Now remove the lid and fry till the brinjals are completely cooked.
Brinjal fry goes well with Curd rice and Rasam rice.
Wednesday, December 28, 2011
Kolam # 106 - Rangoli Kolam Design
