Friday, November 6, 2009

Poondu Kuzhambu

This is one of my favorites from my MIL's kitchen. Its absolutely dilicious and sure a treat with papad. It comes handy especially when I forget to refill my grocery during the weekend and left only with the basic ingredients which is all this dish requires!
Its very easy to prepare and tastes better when its a days' old :-)  

Ingredients :
Vadaiyam - for seasoning
Curry leaves
Garlic pods - 10-15, crushed finely
Onion - 1, chopped finely
Tomato - 1, chopped
Chili  powder - 1 tsp
Turmeric powder
Gingely oil  - 2 tsp
Coconut milk - 1/2 cup

Preparation method :
  1. Add gingely oil in a kadai and when its hot add the above ingredients in the same order till tomato and fry them well.
  2. Lower the flame and add turmeic powder, chili powder and salt.
  3. Keep frying till th oil sepertes from the rest.
  4. Now add little water and let it simmer on low flame for 10 min.
  5. When it gets thick, add the coconut milk, simmer for 2 min and turn off the flame.

Wednesday, November 4, 2009

Vellai poori and Paal Kozhukattai

This is a yummy Vellai Poori/panaiyaram that our Usha aunty prepared last week.
It was absolutely delicious with coconut chutney. Its very simple to prepare and is an instant snack which is also healthy because of the protein from the dals. 

She also prepared this Paal Kozhukattai for us which was just HEAVENLY!
We couldn't resist with just few spoons so had it for our dinner too :-)
Thanks to aunty for such yummy food/recipes/tips!

I will come up with the recipes of both these delicacies soon after re-checking my knowledge of the same with aunty.

Tuesday, November 3, 2009

Chicken Keema Vada

Ingredients :

Chicken  - minced
Veg oil - for frying

Onions - 3 nos
Cabbage(shredded) - 1 cup
Celery leaves(chopped) - 1 cup
Ginger - 2 tsp, grated
Garlic- 1/2 tsp, grated
Turmeric powder - 1/2 tsp
Green chillies - A few
All purpose flour - 2 tsp
Coriander leaves for garnishing

Preparation method
  1. Pressure cook te minced meat with salt and turmeric.
  2. Chop the onions fine and add it to the cabbage, celery leaves, grated ginger, garlic and a few green chillies.
  3. Add this mixture to the cooked meat and also add the all purpose flour.
  4. Mix this well and make small balls.
  5. Once the oil is hot, drop the meat balls and deep fry.

Monday, November 2, 2009

Award - Thanks to Lakshmi and Vidya !

Gracias Lakshmi and Vidya  for the award and reognition !

I would like to pass on this award to Sudha, Jeyshree, Priya, Vrinda ,Sangeetha  , Arusuvai and Sarah

Rules of the award:

* You must thank the person who has given you the award.
* Copy the logo and place it on your blog.
* Link to the person who has nominated you for the award.
* Name 7 things about yourself that people might find interesting.
* Nominate 7 other Kreativ Bloggers.
* Post links to the 7 blogs you nominate.
* Leave a comment in the nominated blogs to let them know they have been nominated.

7 things about me:

1. Love cooking for kids.
2. Love playing in snow  .
3. A big fan of my MIL's non-veg cooking (though my amma's cooking is always the BEST, which is natural)

4. Hate Pessimists.

5. Pineapple is my fav pizza topping with loads of EXTRA cheese .

6. Really want to increase my weight.

7. Love surprises!

Monday, October 19, 2009

Diwali and Food !

Oh ! we had a wonderful Diwali celebration at home. It was all of food, food and ONLY food.
Last week was very hectic for me as I had to prepare a lot of stuffs. This place where we stay is just wonderful with a pleasant ambience and lot of good friends. I was happy to share diwali food with them all.
Of course, I had this wonderful opportunity of tasting their snacks and sweets too. We had a get together on the Diwali day and we lit up/burst some crackers too..It was too much fun.

I am posting the pics of  Diwali sweets/snacks that I prepared and the recipes of these will be coming soon.

Gulab Jamun

Dry Jamun


Khara bhath

                                                                      Paal (milk) Kesari

 Uddin vada

Murukku, Nippattu/Thattai, Somas and Coconut burfi

Chicken Biryani (for Lunch)


Thursday, October 15, 2009

Wednesday, October 14, 2009

Awards AGAIN :)

I thank Sangeetha for sending these awards to me.
Really appreciate this Sangeetha, they are very encouraging.

I would like to pass these awards to Sudha , Asha Vrinda and Priya

Happy Blogging all !! :-)

Tuesday, October 13, 2009


Ingredients :

For filling :
Rava or cream of wheat- 1 cup.
Shredded coconut - ½ cup.
Sugar-1 cup,powdered
Cashews - a handful, broken
Cardamom powder - 1 teaspoon.
Unsalted butter -1 tablespoon.
Fried chana dal - 1 cup

For the somas :

All purpose flour/maida - 2cup.
Water - ½ cup.
Oil for frying
Salt -1 pinch
Melted butter - 2 tablespoons.

Preparation Method :
  1. Mix the all purpose flour with a pinch of salt and using the water knead it into a soft dough just like the ones made for puris.
  2. Cover the dough with melted butter and leave it aside for an hour.
  3. Fry the rava in ghee till a nice aroma is felt and transfer into a plate.
  4. Fry the coconut powder in the same pan till it turns light brown.
  5. Now add the coconut powder, rava and fried chana dal in a mixer and blend them till the fried chana dal breaks into halves.
  6. Now add the cashew pieces to it along with the powdered sugar. Mix well , filling is ready
  7. Take a small ball of the dough and knead it into the size of a puri.
  8. Place a spoon full of the filling in the middle and fold it into a desired shape (fold tight so it doesnt open when fried)
  9. Deep fry in oil till it turns golden brown .
  10. Somas is ready and this could be preserved in a air tight container/ziploc for 1-2 months!

Wheat Bread Upma

Ingredients :

Wheat bread - 7-8 slices (toasted moderately)
Oil for frying
Mustard seeds
Fried chana dal - 1tsp
Urad dal - 1 tsp
Green chillies - 4-5,chopped
Curry leaves
Onion - 1,chopped
Tomato - 1 chopped
Turmeric powder
Coriander leaves/Cilantro

Preparation method :
  1. Cut the toasted bread into small pieces.
  2. Add oil in a frying pan and add all the ingredients above mentioned till onion.
  3. Fry the onions till they r golden brown and then add the tomoato.
  4. Once the tomato is soft and gels with the rest of the masala add turmeric powder and salt followed by bread pieces.
  5. Mix well and turn off the heat.
  6. Garnish with Cilantro/coriander leaves. 

Wednesday, October 7, 2009

Masala Pori/ puffed rice

Ingredients :
  1. Pori / puffed rice
  2. Peanut - a handful
  3. Chana dal  - 2 tsp
  4. Urad dal - 2 tsp
  5. turmeric powder
  6. salt - to taste
  7. Red chillies - 4-5 (broken into pieces)
 Preparation method :
  1. In a pan, add 2 tsp of oil and add the peanuts.
  2. Fry till the peanuts turn golden brown and then add the chana dal and urad dal.
  3. Fry till the urad dal turns brown and now add the red chillies and turmeric powder.
  4. Add the salt now followed by the pori/puffed rice. Lower the flame.
  5. Keep mixing till the pori/puffed rice is just warm.
Note : It goes well with tea. This can be stored in an air tight container/ziplock upto 2-3 months!!