Brinjal/Vankaya Curry ~ Chandra

This is a very tasty vankaya kura  which i adopted from my friend chandra .The powder we are using for this receipe here u can make it and store in the airtight container for 2months so if u already have this powder in your pantry it will take 15mins to make this curry but the taste is oh my god...Here  comes the receipe.....

INGRDIENTS:

1.Baby/Purple brinjal-10(slit inbetween without cutting into half)
2.Tamarind extract- 5tbs
3.Oil-8tbs

GRIND:
Fry all this ingredeints in a spoon of oil and grind it without adding water
Mustard seeds-1/2tbs
Peanuts-2tbs
Sesame seed-2tbs
Red chilli-7
Corriander seeds-2tbs
Whole Pepper-1/2tbs
Cumin-1/2tbs
Fenugreek-1/4tbs
Urad dhal-1tbs
Chana dhal-1tbs
Salt-as needed

UTENSIL:
Nonstick bottomed pan

METHOD OF PREPARATION:

• In a pan add little more oil,add brinjal saute it untill it is soft
• Then add the grinded powder mix it well for few mins
• Finally add tamarind extract cook it untill oil comes up and garnish with corriander leaves

GOES WELL WITH:

    Plain rice and Veg biryani

Vegetable Biryani

Biryani was introduced in Indian via Mughal cuisine.Vegetable Biryani is an Indian rice dish bursting with flavor, delicious spiced vegetables and rice .Its not very easy to cook biryani, as firstly it do requires a lot of  attention and takes time to cook, but the final result is simply awesome and lip smacking.It is definitely a satisfying meal all by itself.Biryani is a flavored rice made with all vegetables and all the spices .It is not easy to make good biryani quicker  because it takes some time to cook but the final  result is delicious here i am with the receipe .... 

INGREDIENTS U NEED:

1.Vegetables-2cup(chopped)
(preferably beans.carrot,potato,peas,double beans,cauliflower)
2.Onion-2(thinly sliced)
3.Tomato-1(chopped)
4.Green chilli-6(thinly sliced)
5.Rice-2cup
6.Corriander leaves-to garnish
7.Salt-as needed
8.Seasoning-Mustard,Cumin,Cinnamon,Cloves
9.Mint leaves-1/2cup
10.Turmeric powder-1/4tbs
11.Gingergarlic-2tbs
12.Oil

GRIND:
Ginger-2inch
Garlic-6

UTENSIL:
Big bottomed pan

METHOD OF PREPARATION:

• Heat oil in a deep bottomed pan,all the seasoning,add ginger garlic paste and saute it,then add onion,curry leaves and green chilli saute it untill translucent
• Add chopped vegetables and let it cook for 5mins in a medium flame.
• Then tomato,mint leaves and saute it for few mins,let it cook untill vegetables are tender.
• Then add water,the ratio is (1:2)1cup of rice and 2cup of water , salt and turmeric powder,cover and cook it on the low flame untill it starts boiling .
• Finally add rice and let it cook in the slow flame untill cooked and garnish with corriander leaves.

GOES WELL WITH:

   Chicken fry and Raita

Spicy/Kara Dosa ~ Sarasu Aunty

This is one of the dosa which I often make at home for breakfast which is spicy and crispy too.This is one of the easy dosas and nice variation from normal dosas which is my favorite dosa whenever i go to my aunts house i will ask them to make this dosa for me because i learnt it from them who is a very good cook .U really don't need any sidedish like chutney or sambar just eat simple dosa. Read this recipe and give a try and let me know how it comes ...

INGREDIENTS U NEED:
1.Parboiled rice/Puzhungal arisi-2cup
2.Raw rice/Pacharisi-2cup
3.Moong dhal-1/4cup
4.Toor dhal -1/4cup
5.Chana dhal-1/4cup
6.Urad dhal-1/4cup
7.Ginger-2inch
8.Garlic-4
9.Red chilli-8
10.Asofoetida-pinch
11.Salt-as needed
12.Oil

UTENSIL:
Dosa pan

METHOD OF PREPARATION:

• Soak the rice and all the dhal for couple of hours
• Grind the soaked rice and dhal with ginger,garlic,asofoetia,red chilli and salt the batter should be thick
• Then  pour little thicker in the  dosa maker add little more oil let it cook each side for 5mins in the medium flame
• If u want u can add chopped onion  and green chilli on top of dosa which is optional

GOES WELL WITH:
    Tomato chutney

Plantain fry

Plantain is nothing but raw banana which is my favorite vegetable.People make so many items with this plantain like curry,bajji,kuzhambu etc.I make this poriyal during all the festival  which  is very tasty and easy to make which i learnt it from my cousin sister here is the receipe.....

INGREDIENTS U NEED:
1.Plantain/Vazhakai-2(cut into thick slices)
2.Onion-1(chopped )
3.Tomato-1(chopped)
4.Salt-as needed
5.Chilli powder-1tbs
6.Corriander powder-1/2tbs
7.Turmeric powder-pinch
8.Oil-3tbs
9.Seasoning-(cinnamon 1,cloves 2)

UTENSIL:
Nonstick pan

METHOD OF PREPARATION:

• In a pan add oil, seasoning,onion saute it untill brown
• Add tomato,chilli powder,corriander powder,turmeric powder,salt and fry it nicely
• Finally add plantain fry it frequently untill water evaporated and cook it till light brown

GOES WELL WITH:
    Sambar rice ,Yogurt rice and Rasam rice

Colacasia/Seppankizhangu Poriyal ~ MIL Version

Colocasia is an indian vegetable also known as Taro Root and Arbi. This fry is a South Indian homecooked favourite among kids and elders also. ..This is another sidedish my MIL makes it but personally i don't like this vegetable  because of its stickyness but my kids and husband loves it So here it is yummy Sepankazhangu ....

INGREDIENTS U NEED:
1.Seppankizhangu/colocasia-10(boiled and peel the skin)
2.Onion-1(chopped finely)
3.Tomato-1/2(chopped finely)
4.Seasoning-1tbs(mustard,cinnamon,cloves)
5.Chilli powder-2tbs
6.Corriander powder-1tbs
7.Salt-as needed
8.Turmeric powder-pinch
9.Oil-3tbs

UTENSIL:
Nonstick pan

METHOD OF PREPARATION:

• Heat oil in a pan,add seasoning,onion.saute it for few mins
• Add tomato,seppankizhangu and salt fry it for few mins.
• Then add chilli powder,corriander powder,turmeric powder and salt fry it untill crisp and brown

GOES WELL WITH:
    Rasam rice

Plain and Simple Sambar with Moong dhal

Sambar is made with  lentils which is high in proteins and it  is very easy and simple to make and tastes so yummy and delicious, if u want u can add any vegetables which goes so good with plain hot rice with ghee on top.This sambar receipe is one of the most loved dishes of mine and my kids.It accompanies most of every meal.

INGREDIENTS U NEED:
1.Toor dhal or Moong dhal-1cup
2.Onion-2(chopped finely legthwise)
3.Green chilli-4(slit into two)
4.Seasoning-1tbs(mustard,cumin)curry leaves
5.Turmeric powder-pinch
6.Salt-as needed
7.Oil-3tbs
8.Corriander leaves- to garnish

UTENSIL:
Pressure cooker
Deep bottomed pan

METHOD OF PREPARATION:

• Pressure cook the dhal with enough water for 3whistle and let it cool down for 15-20mins
• Then mash it using a potato masher till smooth
• Heat oil in a pan add seasoning let it splutter then add onions,green chilli saute it for few mins 
• Then add boiled toor dhal and let it cook for 10mins and then garnish with corriander leaves 

 GOES WELL WITH:
   Plain rice and idly

Villagestyle Simple Potato Fry

This is another kind of potato fry i always make it  which is very easy and  tastes really good with rasam rice here goes the recipe....

INGREDIENTS U NEED:
1.Potato-3(sliced thinly)
2.Pepper powder-1tbs
3.Salt-as needed
4.Oil-4tbs

UTENSIL:
Frying pan

METHOD OF PREPARATION:

• Heat oil in a pan,add sliced potato fry it for few mins.
• Then add salt and pepper powder and fry it in the medium flame slowly untill light brown and serve hot.

GOES WELL WITH:
    Rasam rice

Moms Fish Fry

Fish can be cooked and flavored in many ways like curry,puttu,fry etc.This is my favorite food which is very good for our health and this is how my mom makes it .We eat fish atleast 3 to 4 times a week.I don't like the fish in the curry but i like it when its fried and i like any kind of food which is fried i know which is unhealthy but once in a while is ok to eat .Anyways here goes the simple receipe....  

INGREDIENTS U NEED:
1.Fish(preferably cat fish)-10pieces
2.Chilli powder-2tbs
3.Pepper powder-2tbs
4.Salt-as needed
5.Turmeric powder-pinch
6.Ginger-1inch
7.Garlic-4cloves
8.Oil-8tbs to shallow fry

UTENSIL:
Flat pan

METHOD OF PREPARATION:

• Clean the fish and cut into pieces for frying
• In a bowl combine all the ingredients from 1 to 7 mix it well with little water  like a paste.
• Apply this paste in the fish one by one nicely and marinate it for couple of hours.
• Heat oil in a pan , put the fish and shallow fry or deep fry each side for 5-8mins or untill crispy and remove onto absorbent paper to remove excess oil.

GOES WELL WITH:
    Sambar rice and Rasam rice

Beans with Egg Fry

This egg fry with beans is a very simple  poriyal recipe for you from my moms kitchen.This is my favorite side dish which i make it so often.U can make this egg fry with vegetables like carrot,cabbage,pepper and avarakai .Here goes the receipe.....

INGREDIENTS U NEED:
1.Beans-2cup(chopped finely)
2.Egg-3
3.Salt-as per taste
4.Oil-3tbs
5.Pepper powder-1tbs

UTENSIL:
Bottomed pan

METHOD OF PREPARATION:

• Heat oil in the pan,add chopped beans saute it untill the vegetable is cooked all the water is evaporated for 10-15mins
• Now add salt,pepper powder and fry it for few mins
• Finally crack the eggs fry it untill cooked and dry

GOES WELL WITH:
     Rasam rice

Onion Pakoda ~ Manju

Pakoda is a famous indian snack which is also called fritters all over india and is very simple to make.I love this pakoda very much which i learned it from my cousin sister who is very good cook.This is very crispy and yummy and delicious.It  tastes heavenly with a cup of tea . Definetely try this out.....

INGREDIENTS U NEED:
1.Rice flour-2cup
2.Peanuts-1/4cup(make fine powder)
3.Onions-3(chopped finely lengthwise)
4.Green chilli-5(chopped finely lengthwise)
5.Curry leaves-1string(to garnish)
6.Salt-as needed
7.Soda-pinch
8.Corriander leaves-1/2bunch(chopped finely)
9.Oil-for deep fry

UTENSIL
Deep bottomed frying pan

METHOD OF PREPARATION:

• Combine all the ingredints from 1 to 8 by adding couple of spoons of hot oil and  add minimum water possible it should not be too thick or thin
• Take small amount of dough into your fingers and drop that into the heated oil like scattering with your fingers 
• Deep fry both sides of the pakodas till they turn to golden brown and crispy and remove from the oil and keep in a paper towel..
• Fry the curry leaves in the oil to garnish it. 

GOES WELL WITH:
   Sambar rice

Bajji ~ MIL version

Bajji is a very good evening snack during the winter time with a cup of coffee .Bajji is  nothing but vegetables dipped in besan flour mix and deep fried in a hot oil. I love any kind of bajji but my favorite is plantain  and onion bajji.Make bajji with any vegetables u want but it tastes really good with plantain,chilli ,brinjal and onion.This raw banana bajji with some kind of sauce also tastes yummy so here i am making bajji with pavakai .....

INGREDIENTS U NEED:

1.Bitterguard-2(Sliced)
(Preferably Vegetable like Plantain, Potato,Brinjal,Beerakai,Onion,Cauliflower,Green pepper,Pavakai etc)2.Besan flour-1cup
3.Rice flour-1tbs
4.Cookingsoda-pinch
5.Salt-as needed
6.Oil-to deep fry
7.Saunf-1tbs
8.Ginger-1inch
9.Garlic-2cloves
10.Red chilli-4
11.Curry leaves-1string

GRIND:
Saunf
Ginger
Garlic
Red chilli
Curry leaves

UTENSIL:
Deep bottomed frying pan

METHOD OF PREPARATION:

• Combine besan flour,rice flour,salt,grinded masala and adding little water in a bowl mix it all together without any lumps the batter as to be like dosa consistency or thick.
• Take thinly sliced vegetable and dip into the batter and deep fry in the oil untill golden brown.

GOES WELL WITH:
  Tomato rice and Curd rice

Urad Dhal Chutney ~ TV

Urad dhal chutney is very tasty and healthy chutney perfect for idlis and dosa .This is another kind of making this chutney which i learnt it from tv and i made little changes.Its  easy to make here is the receipe......

INGREDIENTS U NEED:

1.Urad dhal-1cup(fry without oil untill brown)
2.Red chilli-3nos
3.Pepper-2tbs(fry without oil untill nice aroma)
4.Salt-as needed
5.Garlic-2cloves
6.Tamarind-2inch
7.Sesoning-1tbs(mustard,cumin,curry leaves)(optional)
8.Oil-2tbs

METHOD OF PREPARATION:

• Grind all the ingredients from 1-6 together coarsly
• Then for tampering heat oil in a  pan ,add seasoning once it start spluttering  pour this into the grinded chutney and mix it well.

GOES WELL WITH:
    Dosa and idly

Sesame Seeds Pachadi

Sesame seeds is high in calcium and it is healthy.I learned this dish from my MIL.Chutney is equally tasty without tamarind too but  i am adding a little tamarind to the this recipe which gives little sourness to the chutney .It goes very well as a side for dosa or idli and roti but i love it mixed into warm rice with little ghee or oil.So try this out.....

INGREDIENTS U NEED:
1.Sesame seeds/Ellu-1cup

2.Green chilli-3
3.Tamarind-a small gooseberry size
4.Salt-as per taste
5.Garlic-3cloves
6.Curry leaves-1string
7.Oil-2tbs
8.Seasoning-1tbs(mustard,cumin)

UTENSIL:
Frying pan

METHOD OF PREPARATION:

• Clean the sesame seeds and fry it in a dry kadai till it pops up remove it and cool it .
• Mix green chilli,tamarind,garlic,curry leaves and fried sesame seeds and salt together and grind to a fine paste.
• Season it with mustard and cumin and mix it well  

NOTE:
Store this chutney in the airtight container for couple of weeks to use it .

GOES WELL WITH:

    Dosa and Plain rice

Vada Kuzhambu

This is a typical Tamilnadu dish. This is one of the favorite dishes of mine which i learned it from my MIL. The dish looks very rich and might seem difficult at first sight. But it is very simple and easy one and you can make within half an hour if  vadas are already  made .Vadai kuzhambu is made with fresh masala vada or leftover vadas made with chana dhal ,onion and spices.I am making with leftover vadas in this receipe. Here goes the receipe....

INGREDIENTS:

1.Vadai/Pakoda-10
2.Onions-1(chopped)
3.Tomato-1(chopped)
4.Salt-as needed
5Chilli powder-1tbs
6.Corriander powder-1/2tbs
7.Turmeric powder-pinch
8.Oil
9.Seasoning-1tbs(Mustard,Urad dhal)

GRIND 1:
Ginger-1inch
Garlic-4cloves
Saunf-1/2tbs
Cinnamon-1inch
Cloves-3
Grind with little water

GRIND 2:
Coconut-1/2cup
Khus khus-1/4tbs
Tamarind- Very little
Grind with little water

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Heat oil in a pan,add seasoning,onions saute it untill brown.
• Add tomato,salt,chilli powder,corriander powder and ginded masala no.1 let it cook  for 5mins untill the raw smell goes away.
• Then Add grinded masala no.2 with little water and allow it cook for for 5mins or untill it becomes thick.
• Finally add vadai and switch off the flame immediately and finally garnish with corriander leaves

NOTE:
The vada should not get diluted in the kuzhambu and so you should put the vadas five minutes before you are going to remove the pan from stove and serve.

GOES WELL WITH:
   Dosa and plain rice

Villaku Mavu/Maa Villaku

Villaku mavu is made with main ingredients like rice flour,kalai and jaggery.We have a practice of making this villaku for our favorite god on auspicious days like Aadi velli,Aadi kiruthigai and Purattasi sani etc.During the puratassi masam on saturday we  light up the villaku in our home.We all chant venkatesa suprabharatham and like govinda govinda.So here is how my MIL makes it...

INGREDIENTS U NEED:
1.Kalai -2cup(Make smooth powder)
2.Rice flour-1/2cup
3.Jaggery-1/2cup(powdered)
4.Milk-5tbs
5.Wick-2inch length

UTENSIL:
Large Bowl

METHOD OF PREPARATION:

• In a bowl mix all the ingredients from 1 to 4  well untill thick consistency
• Just before lighting transfer it into the vessel and make the dough a round ball or square shape and keep inside the vessel.
• Press the centre of the dough with your thumb. Inside that hole pour half spoon ghee and light the lamp keeping the wick or thread in the middle, Press one end of the thread inside the dough nicely so that the thread stands erect. 
• Now light the lamp.

Panchamritham

Panchamritham is a very famous Prashadham in all the Indian Temples.It is simply delicious and we offer this as  Naivedhyam.I make this Prashadham especially during the Puratasi Masam festival for Balaji which comes around the month of  November.You can also make this when u have leftover fruits and it has a lot of nutrition in it.Here comes  the receipe..

INGREDIENTS U NEED:

1.Jaggery-1cup(powdered)
2.Milk-1cup(boiled)
3.Ghee-3tbs
4.Honey-2tbs
5.Fruits-2cup(banana is must,guave,grapes,apple or any fruits)
6.Kalai-2tbs(make smooth powder)
7.Rice flour-1tbs

GRIND:
Rice flour
Kalai powder

UTENSIL:
Big bowl

METHOD OF PREPARATION:

• First wash the fruits well and chop into pieces 
• Now in a bowl add all the fruits mash it using coarsly by using  hands or folks.
• Then add  powdered jaggery,milk,grinded powder,honey and ghee and combine altogether well
• Its ready to serve or offer now.

Moms Channa curry

This curry is simple and delicious and my mom make it all the time.I am very happy to share her recipe with you all. This is my daughters favorite dish she loves this curry with dosa,chapathi  and puri.This can be served along with Indian Bread or roti or with White rice. Its very easy to prepare just takes 30mins to prepare.I hope u all like this receipe enjoy...

INGREDIENTS U NEED:
1.Chana-2cup(soaked in water overnight and cook it and drain the water)
2.Onion-1medium(Chopped)
3.Tomato-1medium(Chopped)
4.Garlic-4cloves
5.Chilli powder-1tbs
6.Turmeric powder-1tbs
7.Corriander powder-pinch
8.Tamarind-little
9.Salt-as per taste
10.Oil
11.Seasoning-Mustard,Urad dhal,Curry leaves

GRIND:
Garlic
Tomato
Onion
Tamarind
Grind with little water

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Heat oil in a pan, add seasoning one by one let it splutter, add grinded paste fryit untill slight brown and nice aroma.
• Now add chilli powder,.corriander powder,turmeric powder,salt and leave it for few mins.
• Then add boiled chana with little water and cook it for 5-10mins or untill cooked and finally garnish with corriander leaves.

 GOES WELL WITH:
      Chapathi and Puri

Moms Tomato Kara Chutney

Tomato chutney can be made with different herbs and spices to give flavors to the dish but this is a very simple and easy and tasty receipe to make.This is my favorite receipe which i love when my mom makes it.I love this chutney with dosa.Here goes the receipe 

INGREDIENTS U NEED:
1.Tomato-2(roughly chopped)
2.Onion-1(roughly chopped)
3.Red chilli-4
4.Tamarind-3inch
5.Garlic-2nos
6.Salt-as per taste
7.Turmeric powder-pinch
8.Oil

GRIND:
Onion
Tomato
Red chilli
Tamarind
Garlic

METHOD OF PREPARATION:

• Heat oil in a pan,add mustard ,urad dhal,curry leaves let it splutter
• Then add grinded paste,turmeric powder,salt and fry it for 15-30mins untill the light brown and thick.
• Finally garnish with corriander leaves  

GOES WELL WITH:
     Idly and Dosa

Fruity Yogurt

This fruity yogurt is healthy snack and a very good diet food for people who are in real diet  very simple to make with less ingredients doesn't take much time to make try it out....

INGREDIENTS  U NEED:
1.Mango-1(chopped)
2.Orange-1(chopped)
3.Skimmed yogurt-1cup
4.Sugar-1cup
5.Vanilla essence-1drop

UTENSIL:
Big bowl

METHOD OF PREPARATION:

• Combine all together and leave it in the refrigerator for couple of hours and serve it cold.

Mint Chutney Without Coconut

Mint chutney is one of my all time favorite since childhood.All chutnies are delicious indian condiment.I prepare this chutney regularly because of its health benefits like high in iron and helps for digestion.They are very popular all over India and are quite simple to make.It is a great choice for dosa,idli and and rice but especially  i love this chutney as a sidedish for biryani.Here is how I make it ...

INGREDIENTS U NEED:

1.Green chilli-4
2.Mint leaves/Pudhina-1bunch(remove the leaves and wash it )
3.Tamarind extract-1/2cup
4.Garlic-3
5.Oil-as needed
6.Salt-as needed
7.Seasoning-Mustard,Curryleaves

METHOD OF PREPARATION:

• Heat oil in a pan ,add green chilli fry it and then add mint leaves fry it until the leaves shrink and let it cool .
• Then grind the fried mint leaves with tamarind extract,garlic and salt until coarsly with little water.
• Do the tempering with mustard seeds and curry leaves and mix well and serve.

GOES WELL WITH:
   Plain rice, dosa  and idly

Spinach Poriyal with Coconut

As everybody knows spinach or any greens is very good for your health and also it is also high in protein so we should take spinach everyday in our diet.You can use frozen or fresh spinach but nothing taste better like fresh. This is a very easy and flavorful way of preparing spinach. The spinach mixed with garlic, onions, and infused with the taste of fried red chillies. It is definitely good try it out... 

INGREDIENTS U NEED:

1.Spinach/Keerai-1bunch(chopped finely)
2.Urad dhal-1tbs
3.Chana dhal-1tbs
4.Red chilli-3(broken into two)
5.Small onion-8(thinly chopped lenthwise)
6.Salt-as per taste
7.Coconut-1cup(grated)
8.Oil
9.Garlic-3(crushed)

UTENSIL:
Nonstick Frying pan

METHOD OF PREPARATION:

• Heat oil in a pan,add urad dhal,chana dhal,red chilli,onion,garlic saute it untill brown
• Now add spinach and salt fry it untill spinach is cooked and all the water from the spinach evaporated
• Finally add grated coconut and mix well for few mins and switch off the gas.

GOES WELL WITH:

   Curd rice and Sambar rice

Instant Ghee Rice

Instant Ghee rice is very simple and easy to make,this method is basically boiled rice  mixed with all kind of biryani masala which tastes awesome with chicken fry.This is  made with homemade ghee and basmati rice.I like all kind of fried rice and also it is very quick fix receipe anytime.Enjoy it!!!

INGREDIENTS U NEED:

1.Green chilli-3(slit)
2.Cinnamon-1small
3.Cloves-2
4.Cardomom-1
5.Ginger-1inch
6.Garlic-4cloves
7.Fresh ghee-6tbs
8.Mint leaves-1/2bunch
9.Corriander leaves-1/2bunch
10.Boiled rice-2cup

GRIND:
Green chilli
Cinnamon
Cloves
Cardomom
Ginger
Garlic

UTENSIL:

Wide heavy bottomed pan

METHOD OF PREPARATION:

• Heat ghee in a pan,add grinded paste fry it untill the raw smell goes away.
• Then add mint leaves and corriander leaves fry it for few mins
• Finally add boiled rice and mix it well ,now yummy ghee rice is ready to serve. 

GOES WELL WITH:
    Egg curry and Chicken fry

Egg curry

There are several different styles for making Egg Curry and this is one kind of recipe  from my MIL which is very simple and tastes yummy as side dish or mixed with plain cooked rice. The eggs in this curry really makes a difference try it....

INGREDIENTS U NEED:
1.Egg-4(boiled and remove the shell and cut little on the top)
2.Onion-2(chopped legthwise)
3.Tomato-2(chopped)
4.Salt-as per taste
5.Chilli powder-1/2tbs
6.Corriander powder-1/2tbs
7.Turmeric powder-pinch
8.Pepper powder-1tbs
9.Oil
10.Corriander leaves-to garnish
11.Seasoning-1/2tbs(mustard.curryleaves)

METHOD OF PREPARATION:

• In a vessel add oil ,sesoning,onion saute it untill brown
• Now add tomatoes ,salt ,chilli powder,corriander powder,turmeric powder fry it untill the tomatoes are well cooked
• Add boiled egg  and cook for it few mins
• Finally add pepper powder and mix it well leave it for few mins and garnish with corriander leaves

GOES WELL WITH:
    Plain rice,fried rice and chappathi

Fruit Custard ~ Megha

This is very good dessert after a big meal which is healthy because it has all fruits and u can add whatever fruits u want in it. This dessert is very easy ,simple and quick to make anytime. It doesn't take much time so try it out....

INGREDIENTS U NEED:
1.Fruits-2cups(chopped)
(Preferably Guave,strawberry,apple,banana,mango,pineapple)
2.Honey-4tbs
3.Ghee-4tbs
4.Sugar-1cup
5.Cardamom powder-pinch
6.Custard powder-4tbs
7.Milk-1cup

UTENSIL:
Big bowl

METHOD OF PREPARATION:

• In a pan add little ghee,honey,add the fruits and fry each fruits separately and keep it aside
• In a bowl add custard powder and milk  mix all together well without lumps
• In a sauce pan add mixed custard milk,sugar and cardamom powder and add all the fruits and mix it well and keep it in the fridge for couple of hours and serve it cold.

Potato Omellete

Omellete with potato is a very good combination. This is so simple to make u can eat has a breakfast/brunch/snack or dinner the flavour from garlic,pepper,and coriander and .the aroma so the end product is exceptionally good.ENJOY!!

INGREDIENTS U NEED:
1.Egg-2
2.Potato-1medium(grated)
3.Salt-as per taste
4.Pepper powder -1/2tbs
5.Butter-little
6.Oilve oil-as needed
7.Garlic-2(chopped finely)
8.Corriander leaves-little(chopped finely)

UTENSIL:
Dosa pan

METHOD OF PREPARATION:

• In a bowl crack the egg,grated potato,garlic,corrinader leaves,salt,pepper powder and beat it well altogether
• Pour little oil and butter in the dosa kadai and pour the mix little thicker let it cook in the medium flame each side for 5mins

GOES WELL WITH:

   Rasam rice

Brinjal Medley

Eggplants are common vegetable used in most of  the indian homes.One day i had a lot of eggplants left in the refrigerator i don't know what to do with it .I was just thinking and watching tv they were making this medley so i tried it out but they were not as good as i thought but i like it and i hope u like it too.

INGREDIENTS U NEED :
1.Brinjal-5(chopped into medium size)
2.Onion-1(chopped finely)
3.Garam masla powder-1/2tbs
4.Chilli powder-1tbs
5.Salt-as per taste
6.Turmeric powder-pinch
7.Corriander powder-1tbs
8.Tamarind paste-2tbs
9.Paneer-1cup
10.Corriander leaves-to garnish
11.Oil-6tbs

METHOD OF PREPARATION:

• Heat little more oil than regular in a pan,add onion fry it untill brown and add chilli powder,turmeric powder,salt,corriander powder,garam masala powder let it cook.
• Add kathrikai fry it untill they are soft to touch
• Then add tamarind paste,corriander leaves mix well let it cook for few more mins
• Finally add paneer and cook it untill it becomes thick and garnish with corriander leaves

GOES WELL WITH:
   Chappathi

Potato Mixture

Mixture is nothing but a mix of so many fried ingredeints .There are different  kind of  mixture which i make this one kind made with potatoes which is such a delicious snack time treat.Lets dig in...

INGREDIENTS U NEED:

1.Potato-2cup(grated finely)
2.Oil-for deep fry
3.Cashewnuts-10
4.Raisins-6
5.Curry leaves-few
6.Salt-as per taste
7.Sugar-pinch(optional)

UTENSIL:
Deep frying pan

METHOD OF PREPARATION:

• In a little oil fry the cashewnut,curry leaves and raisins untill golden brown and keep it aside
• Then deep fry the grated potatos untill golden brown and crisp and keep it aside
• In a bowl combine the fried potato , cashew,raisins,curry leaves,salt and sugar together and store in the a airtight container for couple of weeks

GOES WELL WITH:

    Coffee or Tea

Vadapappu

Vadapappu is made during the Telugu new year called Ugadi.It is  normally offered as a prasadham made with just the dal and then seasoned and it is eaten raw.Here is how my MIL makes it...... 

INGREDIENTS U NEED:

1.Split moong dhal-1cup(soak in the water for 1/2hour and drain the water)
2.Green chilli-2(choped finely)
3.Curry leaves-few
4.Onion-1(chopped finely)
5.Seasoning-1/4spn(mustard)
6.Oil-1tbs
7.Salt-as per taste

METHOD OF PREPARATION:

• Heat oil in a pan, add seasoning let it splutter ,then add green chilli ,curry leaves,onions fry it nicely and switch of the gas and let it cool down for a while
• Finally add soaked moong dhal and combine it together well
• This dhal is eaten raw and cooked

Sweet Sakarai Pongal

We make this sweet pongal made with jaggery or sugar during pongal time in the month of january or any occasion .There are several ways to make sweet pongal this is how my MIL makes it  which is very easy to make and tasty to eat here goes the recipe....

INGREDIENTS U NEED:

1.Raw rice-1cup
2.Moong dhal-3/4cup
3Jaggery-1cup
4.Milk-1cup
5.Ghee-5tbs
6.Cashewnut and Raisins -2tbs(fried in ghee)

UTENSIL:
Bottomed pan

METHOD OF PREPARATION:

• Boil raw rice and moong dhal together in a pan with a pinch of salt untill cooked soft
• Add boiled milk and jaggery mix it well untill jaggery melts
• Then  fry cashewnuts and raisin in the ghee and add it into the rice and mix well.

Regular Chicken Biryani ~ MIL Version

Biryani is one of the most popular dishes in tamilnadu .Biryani is generally made with  the meat or vegetables and rice which is cooked in the flavors of spices.Everybody loves biryani  i am one of them ,people make it different way but this is how my MIL makes it which is simple and easy ,one of my favorite indian main course dish,here goes the receipe....

INGREDIENTS U NEED:
1.Chicken-1/2kg
2.Gingergarlic paste-2tbs
3.Cinnamon-1stick
4.Cloves-4nos
5.Green chilli-5(cut it lenthwise)
6.Onions-2(cut it thin lentghwise)
7.Tomato-1(chopped)
8.Turmeric powder-pinch
9.Chilli powder-2tbs
10.Salt-as needed
11.Rice-3cup
12.Corriander leaves-to garnish
13.Mint leaves-to garnish
14.Lime juice-1tbs
15.Oil -6tbs

UTENSIL:
Big deep bottomed pan

METHOD OF PREPARATION:

• Heat little more oil in a pan ,add cinnamon,cloves,ginger garlic paste,green chilli fry it for few mins
• Now add onion,turmeric powder fry untill they are soft and brown colour
• Then add chicken,chilli powder and salt stir it untill chicken is half cooked
• Add water let it boil now add washed rice (Ratio is 1cup rice:2cup water ),then reduce the flame to medium low and continue to cook for another 20 minutes,Let it sit for 10-15 minutes before opening it.
• Then garnish with mint and corriander leaves and squeeze some lemon juice on top of the rice

NOTE:

For Chicken Biryani  use the raw meat and for Mutton Biryani use the precooked meat

GOES WELL WITH:
   Onion tomato raita and Egg fry

Moms Chicken Curry

This chicken curry main dish is one of  my favorite dish.It uses the ingredients like ginger, garlic and spices all common in our cooking in south india  .This chicken curry which is more of dry preparation with less gravy.  My mom makes this curry so often and whatever it is when our mom makes it tastes delicious so find below for the receipe....

INGREDIENTS U NEED:
1.Chicken-1/2kg(cut into medium pieces and clean it)
2.Ginger-2inch
3.Garlic-4cloves
4.Onion-1(chopped)
5.Tomato-1(chopped)
6.Chilli powder-2tbs
7.Corriander powder-1tbs
8.Turmeric powder-pinch
9.Salt-as needed
10.Seasoning-small cinnamaon,cloves 2
12.Oil
13.Corriander leaves-to garnish

GRIND:
Onion
Tomato
Ginger
Garlic

UTENSIL:
Big bottomed pan

METHOD OF PREPARATION:

• Heat oil in a pan ,add seasoning ,add grinded masala,turmeric powder,chilli  powder,corriander powder and salt fry it untill brownish in color.
• Now add chicken mix well and cook till done by adding  enough water and remove from fire when oil separartes and garnish with corriander leaves  and check the chicken are well cooked. 

GOES WELL WITH:
    Plain rice and dosa

Spinach Curry(Pulagora)

This spinach curry is also called as pulagora in our native place which is from my MIL.I make this spinach curry so often like twice every week.This is really good curry and also simple enough to make frequently.Try it you will fall in love with it..

INGREDIENTS U NEED:

1.Spinach/Palak-1bunch
2.Green chilli-5
3.Onion-1medium(chopped)
4.Tamarind-2inch
7.Salt-as per taste
8.Seasoning-1tbs(mustard,cumin)Or vadagam
9.Oil-2tbs

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• First wash the leaves properly in a water and chopped coarsly.
• In a vessel add spinach,green chilli,onion,tamarind and enough water,cover them and cook them untill they collapse and reduce in volume and thick
• At this stage add salt and mash with the masher coarsly.
• Do the tempering with vadagam or mustard and cumin seeds and pour it into the mashed spinach and mix well.

GOES WELL WITH:

   Plain rice and ragi ball

Brinjal/Kathrikai Pulagora

There are so many varieties of making curry with brinjal this is one kind which my MIL makes this curry delicious and so tasty which is also my husband favorite dish.In our native place we make this curry so often which is called pulagora which means something tangy flavor made with tamarind goes very well with plain rice and ragi ball.In my blog in future everyone will be seeing more receipes with this vegetable from different people like my friends,relatives making in different way of making this curry.Anways here goes the receipe.

INGREDIENTS:

1.Kathrikai/Vankaya/brinjal/Egg plant-6(chopped)
2.Green chilli-4
3.Tomato-1/2(chopped)
4.Turmeric powder-pinch
5.Tamarind-little
6.Peanut-1/2cup( make as powder)
7.Salt-as per taste
8.Oil
9.Corriander leaves-to garnish(chopped)
10.Seasoning-1tbs(mustard,cumin) or vadagam

METHOD:

• In a cooking  vessel add oil,mustard,cumin,green chilli,katrhikai ,turmeric powder saute it for few mins
• Add tomato,little water,tamarind let it boil untill oil comes up.
• Add peanut powder,salt,corriander leaves and mash it coarsly with the potato masher
• Finally seasoned with vadagam or mustard and cumin. 

GOES WELL WITH:

  Plain hot rice

Cabbage with Moongdhal Kootu

Cabbage curry really tastes yummy and it is very good side dish for dosa which i learnt it  from my MIL.Especially nowadays people are becoming more health conscious because of that ,here in this recipe in order to avoid coconut,i am using moong dhall or channa dhal but personally i like it with chana dhal which tastes better than moong dhal.I do this curry so often because its very easy and quick to make.Now lets go to the receipe...

INGREDIENTS U NEED:
1.Moong dhal or Chana dhal-1cup
2.Cabbage-1/2kg(chopped)
3.Chilli powder-1tbs
4.Corriander powder-1tbs
5.Onions-1(chopped)
6.Turmeric powder-pinch
7.Peanut-1/2cu(fried and powdered)
8.Pepper powder-1tbs
9.Garlic-4cloves(crushed)
10.Tomato-1(chopped)
11.Vadagam-1 or Seasoning(mustard,cumin)
12.Oil
13.Salt-as per taste

UTENSIL:
Wide and deep bottomed  pan

METHOD OF PREPARATION:

• First boil the chana dhal or moong dhal with turmeric powder and little water untill half cooked
• In that add cabbage,onion,salt,tomato,corriander powder,chilli powder let it boil for 5mins
• Now add peanut powder,pepper powder,crushed garlic let it cook for 5mins
• Finally do the seasoning with vadagam or mustard seeds and cumin and mix everything nicely.

GOES WELL WITH:

     Plain rice

Okra/Vendakai Mor Kuzhambu

This is a healthy food which my motherinlaw and grand mother  make it all the time because they make fresh curd and ghee in back home all the time with the fresh milk because they always have the leftover curd in which they make this kuzhambu so often it tastes really good with home made curd .My husband favorite food is curd with tomato pickle and also he likes anything with the curd because they were all grown up by eating homemade curd everyday in back home. We all know home made is always good and better and healthier.Alright here goes the receipe

INGREDIENTS U NEED:

1.Vendakai/okra/bendakaya/ladies finger-1/4kg(chopped)
2.Onion-1(chopped finely)
3.Green chilli-3(chopped finely)
4.Curd-2cup(add little water and beat well)
5.Ginger-1inch(crushed)
6.Toor dhal-1tbs(soak in the water for 1hr)
7.Raw rice-1tbs(soak int he water for 1hr)
8.Turmeric powder-pinch
9.Seasoning-1/2tbs(Mustard,cumin,curry leaves)
10.Oil-2tbs
11.Salt-as per taste
12.Corriander leaves-to garnish(chopped)

UTENSIL:
Nonstick pan

METHOD OF PREPARATION:

• First grind the soaked toor dhal, raw rice,ginger with little water which has to thick.
• Mix the curd with grinded dhal ,salt and turmeric powder
• In a pan add little oil,seasoning,green chilli,onions,vendakai fry it untill dry(it should not be sticky)
• Then add mixed curd and let it boil for 5mins and keep stiring continuously and finally  garnish with corriander leaves.

 NOTE:
U can add vegetables like raddish or pumpkin  instead of  okra.

GOES WELL WITH:

   Plain rice and Ragi ball

Raddish Chutney

Raddish are rich in vitamin A and C.They are also contain cancer-protective properties and help to maintain a healthy gallbladder and liver and improve in digestion.Lot of people they eat raw raddish and i like it eating raw too.They can be used in many ways like chutneys,sambar,salad etc.This chutney is very healthy and tasty to eat and very simple to make .We all like to eat this chutney with plain hot rice with couple of spoons of oil ohh it taste delicious . Try it out and i hope u all like this receipe.

INGREDIENTS U NEED:

1.Raddish/Mulangi-2(chopped)
2.Urad dhal-2tbs
3.Red chilli-3
4.Mint leaves-1/2bunch
5.Corriander seeds-1/2tbs
6.Garlic-3cloves
7.Tamarind -1"
8.Salt-as per taste
9.Seasoning-1tbs(Mustard,Cumin,Urad dhal,Curry leaves)
10.Oil

METHOD OF PREPARATION:

• Fry the raddish in the pan without oil untill they turn light brown and let it cool and keep it aside.
• Now In the another pan add oil,urad dhal, red chilli,mint leaves,garlic,corriander and curry leaves fry it for 5mins and let it cool.
• When the contents become cool grind them with tamarind  all together with salt into a fine paste.
• Heat the oil in a pan and add the mustard seeds,urad dhal,cumin seeds and the curry leaves. Fry till the dals turn golden brown and garnish the chutney with this seasoning

NOTE:
U can store this chutney in the fridge for couple of weeks

GOES WELL WITH:

    Plain hot rice and Dosa

Vegetable Kurma ~ SIL Jayanthi

This Vegetable kurma is spicy and very tasty and i learned it  from my SIL jayanthi  who is very good cook.This kurma tastes very good with any breakfast item like dosa ,chapathi especially it goes very well with idly which i like.It is a very simple dish but it taste very good. Try it out and let me know

INGREDIENTS:

1.Vegetables-2cup(beans,carrot,potato,peas chopped )
2.Seasoning-cinnamon small 1,cloves2 ,cardomom 2
3.Oil
4.Salt-as per taste
5.Corriander leaves -to garnish

GRIND 1:
Ginger-2inch
Garlic-4
Green chilli-5
Onion-1
Tomato-1/2
Fry this ingredients in little oil and grind smoothly with little water

GRIND 2:
Coconut-1/2cup with little water

UTENSIL:
Big nonstick pan

METHOD OF PREPARATION:

• In a vessel add little oil,seasoning,grinded masala no.1 fry it for few mins.
• Now add all the vegetables and salt  leave it untill all the vegetables  are cooked.
• Then add grinded coconut no.2 let it cook untill oil comes up 
• Finally garnish with corriander leaves. 

GOES WELL WITH:

   Idly and Dosa

Beerakai/Ridgeguard Curry (Thegora) with Peanut

We call this curry thegora in telugu which means made with peanuts .I make this curry so often in our village my MIL and my granmother they used make it all the time which tastes really tasty and good with dosa ,rice and especially i like this curry with sangati in telugu which means ragi ball .This is our speciality dish.

INGREDIENTS U NEED:

1.Beerakai/Ridgeguard -1(Take out the skin chopped)
2.Green chilli-3
3.Garlic-3(crushed)
4.Pepper powder-1tbs
5.Vadagam-1
6.Oil-2tbs
7.Salt-as per taste
8.Peanut -1cup(raw powdered)
9.Corriander leaves-to garnish 

METHOD OF PREPARATION:

• In a vessel add a cup of water,add beerakaya,green chilli  and let it half cook
• Add peanut powder ,crushed garlic,salt  let it cook untill thick
• Now mash with the masher and seasoned with vadagam with little oil.

GOES WELL WITH:

     Plain rice and Dosa

NOTE:
U can do this curry by using the same procedure with the vegetable like snake guard and spinach

Channa Kara Kuzhambu

This kara kuzhambu is a  aromatic and spicy, and an easy vegetarian main dish when paired with rice. I already posted channa curry and masala which i got it from my friends but this is one i learnt from my MIL.This is very easy to prepare yet tasty too.My MIL prepares this for puri,chapathi and we also love to have this with plain white rice.

INGREDIENTS U NEED:

1.Channa-2cup
2.Garlic-5(crushed)
3.Onions-1(chopped)
4.Tomato-1(chopped)
5.Salt-a per taste
6.Chilli powder-1tbs
7.Corriander powder-1tbs
8.Turmeric powder-pinch
9.Tamarind extract -1 cup
10.Oil-4tbs
11.Seasoning-1tbs(mustard,cumin)curry leaves
12.Corriander leaves-To garnish

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Soak Channa over night or about 8 hrs and  Pressure cook or boil it in the pan with enough water untill cooked and save the cooked water and  keep it aside.
• Heat oil in a pan,add seasoning,crushed garlic and onions saute it untill onions become translucent
• Then add tomato and salt fry it  few mins
• Now add cooked channa with water ,chilli powder,corriander powder,turmeric powder and combine well and allow to boil for few more mins.
• Finally add tamarind pulp water and cook it untill oil seperates up and garnish with corriander leaves and serve hot.

GOES WELL WITH:

    Plain rice

Okra/Vendakai Kara Kuzhambu

This kara kuzhambu  is like any other kara kuzhambu which is tangy and spicy, this is how my MIL used to make which taste really good with plain hot rice or curd rice.This is my husband and my daughter favorite vegetable, my hubby like as  a curry and my daughter likes as fry.Generally people say u will be smart and good in math if u eat more of this vegetable so often but i don't know how far it is true . Anways here goes the receipe

INGREDIENTS U NEED:

1.Vendakai/okra/bendakai/ladies finger-1/2kg(chopped)
2.Onion-1(chopped)
3.Tomato-1(chopped)
4.Chilli powder-1tbs
5.Corriander powder-1tbs
6.Turmeric powder-pinch
7.Salt-as per taste
8.Tamarind extract -2cup
9.Oil-tbs
10.Seasoning-1tbs(mustard,curry leaves)

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION :

• Preheat the oil in a kadai and put the seasonings, let them splutter then add the onion and fry for 5-6 mts.
• Add okra fry it untill the sticyness goes away
• Add tomato and cook it 7-8mts then add the turmeric powder,salt,spices combine them and  cook them for 10mts.
• Now add the tamarind concentrate and add  a cup of water, close the lid and cook the gravy till okra cooks in medium flame untill thick.Now the okra turmind gravy is ready.

GOES WELL WITH:

      Plain rice

Chicken Curry ~ Ashwini

This chicken receipe really goes very well with  with both white rice, biryani and rotis. It makes a great curry with dosas and vadas too.Me and my daughter love to eat anything with chicken in it .I make chicken in different kind this is one kind which i learnt it from my friend ashwini who is very good nonveg maker whenever we had a potluck she makes mutton biryani with this chicken curry .In future i will be posting lot of varieties of making chicken curry.Here this receipe goes...

INGREDIENTS U NEED:
1.Chicken-1kg
2.Gingergarlic paste-2tbs
3.Chilli powder-3tbs
4.Corriander powder-2tbs
5.Cloves-2Cinnamon-1stick
7.Lemon juice-1/4tbs
8.Food color-pinch
9.Seasoning-1tb(mustard,curry leaves)
10.Onion-1(chopped)
11.Green chilli-5(chopped)
12.Salt-as needed
13.Oil-5tbs
14.Corriander leaves-to garnish

UTENSIL:
Big bottomed pan

METHOD OF PREPARATION:

• Marinate the chicken with gingergarlic paste,chilli powder,corriander powder,cloves,cinnamon,lemon juice and food color for 2hrs
• Meanwhile heat oil in a pan ,add seasoning,onion,green chilli saute it untill onion becomes translucent
• Then add marinated chicken,salt and  little enough water fry it cook it untill you get the desired gravy consistency mix it well and garnish with fresh chopped corriander leaves.

 GOES WELL WITH:
   Plain rice and Biryani

Bread Bajji ~ Garima

Bread bajji is really a good snack duing the winter time with a cup of coffee .This is similar to regular bajji with little more ingredients.This receipe i got from my friend garima we had a get together in her house and she made this snack as a appetizer which tastes really good and i also tried it at home it came out perfectly yum.It is very simple to make and really tasty..

INGREDIENTS U NEED:
1.Bread slices-4(Take off the sides and cut into triangle shape)
2.Besan flour-1cup
3.Curry leaves-few strings
4.Chilli powder-1tbs
5.Chat masala powder-1/2tbs
6.Red food colour-pinch
7.Oil -1tbs and for deep fry
8.Rice flour-1/4cup
9.Salt-as needed

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Mix all the dry ingredients with little oil other than bread slices with water and make a smooth batter little thick in consistency. 
• Then dip each bread slices one by one in the batter and deep fry in the medium flame untill crispy and brown. 

GOES WELL WITH:
    Ketchup and Corriander chutney

Beans Poriyal with Coconut

Beans fry is a very simply south indian everyday vegetable.U can do the same procedure with vegetable like carrot,cabbage,avarakai etc. Anyways here  is the receipe...

INGREDIENTS U NEED:
1.Beans-4cup(finely chopped )
2.Seasoning- 1tbs(mustard,cumin)
3.Oil-2tbs
4.Salt-as per taste
5.Onions-1(chopped)
6.Chilli powder-1tbs
7.Coconut -4tbs(grated)
8.Corriander leaves-to garnish
9.Green chilli-3(chopped)

UTENSIL:
Nonstick pan

METHOD OF PREPARATION:

• Heat oil in a frying pan,add seasoning,green chilli,onions let it fry untill brown
• Add beans and salt and let it cook for few mins
• Add chilli powder and grated coconut mix it well and garnish with corriander leaves.

GOES WELL WITH:
    Sambar rice and Rasam rice

Bread Payasam ~ Selvi

There is no meal without dessert especially in the parties.This payasam i got it from my friend selvi she made this payasam during pooja in her home which has very simple and few ingredients to make so here it is...

INGREDIENTS U NEED:
1.Bread -4(toasted and remove the sides and grinded as powder)
2.Milk-2cup
3.Sugar-1cup
4.Condensed milk-1can

UTENSIL:
Big bottomed pan

METHOD OF PREPARATION:

• In a vessel boil the milk untill little thick
• In that boiling milk , add grinded bread powder and sugar keep stiring  continuosly for 5-10mins
• Now add condensed milk to it and mix well,Let it boil untill u get the thick consistency and serve hot or cold.

Jeera/Cumin Rice ~ Selvi

This jeera rice is another quick and simple receipe for people who are in rush like working women,bacheolers etc which i adopted from my friend selvi which it made during the pooja day .When u have the powder already made in your hands, it takes 5mints to make this rice.It is a tasty variation from boiled rice with less ingredients.Taste it and enjoy it..

INGREDIENTS U NEED:
1.Cumin seeds/Jeera-1spoon
2.Pepper-1/2tbs
3.Red chilli -10
4.Boiled rice-2cup
5.Ghee or gingelly oil -3tbs
6.Salt-as per taste

GRIND:
Cumin
Pepper
Red chilli
Fry this ingredients seperately without oil and grind it smoothly like powder and store it in the airtight container for couple of months

METHOD OF PREPARATION:

• In a bowl add  boiled rice, ghee or gingelly oil and salt  mix it together
• Finally add the grinded powder and mix it well and garnish with corriander leaves

GOES WELL WITH:
    Raitha

How to make raitha for this rice:
   Fry onion,tomato and green chilli in little oil and mix with curd and mix well

Colocasia/Chemmagadda gravy with tamarind ~ Ashwini

This gravy is a tangy sauce which is made up of main ingredients like tamarind,tomatoes and onions. With this gravy you can compensate with any vegetable like brinjal,okra,blackeyed beans,mochai etc.Today I am choosing Chamaagadda which is a starchy, potato like tuber with a brown, fibrous skin and graywhite ,sometimes purple tinged flesh. Chammagadda should be remain outside but not for long time, so before anything goes wrong use the vegetable by making curry or fry and i love both of them and enjoy with steamed rice which i adopted from my friend ashwini.

INGREDIENTS U NEED:
1.Chemmagadda/Arbi/Taro root /Colocasia -5-7(boiled and peel off the skin and cut into bite size )
2.Onion-1(chopped)
3.Tomato-1(chopped)
4.Green chilli-3(chopped)
5.Tamarind extract-2cup
6.Chilli powder-2tbs
7.Corriander powder-1tbs
8.Turmeric powder-pinch
9.Garam masala powder-1tbs
10.Salt-as per taste
11.Oil-4tbs
12.Seasoning-1tbs(mustard,cumin)curry leaves

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Heat oil in a pan ,add seasoning and let it splutter ,add onions, tomatoes, chillies toast them till they become golden brown. 
• Now add tamarind water,chilli powder,corriander powder,salt,turmeric powder and garam masala powder and little water and cover the pan 
• Now add boiled chemagadda,adjust spices as per taste,bring to a boil on low heat,when the curry becomes bit thick garnish with coriander leaves.

GOES WELL WITH:
    Plain rice

Mango Kulfi ~ Kalyani

Kulfi is my favorite and famous ice cream which i think is everybodies favorite too which i learned it from my friend kalyani.This kulfi is very flavorful and colourful because of mango pulp and condensed milk we use.I make this icecream to all indian getogether pretty much because its very easy to make and very refreshing too so here i come for the receipe.......

INGREDIENTS U NEED:
1.Sweetened condensed milk-1can
2.Evaporated milk-1can
3.Kraft cool whip cream-1(frozen)
4.Mango pulp -1/2can
5.To Garnish -pista,badam and cardomom powder and dry fruits

UTENSIL:
Rectangular glass bowl or Kulfi maker

METHOD OF PREPARATION:

• In a glass bowl combine all the above ingredients from 1 to 4 with the help of beater
• Keep it in the freezer for couple of hours and take it out and garnish with crushed pista powder and  badam powder and leave it in the freezer overnight. 
• Now the kulfi is ready to eat

NOTE:
If u don't like mango flavor u can do it plain without adding pulp with the same ingredients and procedure

Channa Masala ~ Madhu

This particular Channa Masala recipe was given to me by a friend name madhu. I tasted it at her home and have been wanting to prepare it ever since. Finally got to make it yesterday. This dish is a high protein, dry saute, tangy masala curry, tastes even better garnished with fresh coriander leaves and finely chopped onions. Makes for a delicious dinner with chappathi or rice.

INGREDIENTS U NEED:
1.Channa - 2cup(Boiled)
2.Ginger garlic paste-1tbs
3.Onion-1
4.Tomato-1
5.Green chilli-4
6.Chana masala powder-1tbs
7.Chilli powder-1tbs
8.Corriander powder-1tbs
9.Turmeric powder-pinch
10.Salt-as per taste
11.Corriander leaves-to garnish
12.Oil
13.Cinnamon-1
14.Cloves-3
15.Cardamom-2
16.Potato-2(Optional)

GRIND:
Onion
Tomato
Green chilli

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Soak the chana overnight and boil it in with enough water and drain the water and keep it aside
• Meanwhile heat oil in a pan,add cinnamon,cardamom,cloves let it splutter and add grinded paste,gingergarlic paste,salt and turmeric powder saute it untill raw smell goes
• Now add cooked channa ,chana masala powder.chilli powder,corriander powder and a cup of  water and cook on medium heat for few mins untill thick because it is semi dry dish.
• Adjust the spices and salt and garnish with fresh corriander leaves and onions.

GOES WELL WITH:
     Chappathi and rice

Pasta with Ragus Tomato sauce ~ Prashanthi

All the kids love pasta because its come in different shapes, its not spicy and it has more cheese on it and it can be done quick.This receipe i adopted from my friend prashanthi she made it for their kids birthday.Here comes the receipe....

INGREDIENTS U NEED:
1.Ragu penne pasta or any kind-1pack
2.Ragu pasta tomato sauce-1bottle
3.Ragu double cheddar cheese-1cup
4.Mixed vegetables-2cup
5.Butter-3tbs

METHOD OF PREPARATION:

• Cook pasta with salt untill its soft and drain the water
• Boil the tomato sauce seperately for 10mins
• In a pan melt butter and fry the vegetables untill half cooked and add pasta ,sauce and more cheese

GOES WELL WITH:
     French fries

Vermicelli Kheer

This is very good dessert after any meal any time.Most of the wedding and  festival is completed with dessert especially kheer. Everybody make kheer with different ingredeints but here i am making with vermicilli but the essential ingredient is milk and sugar for any kind of kheer. This is quick and easy to make .Here is the receipe....

INGREDIENTS U NEED:
1.Vermicelli bambino-1cup(fried in the ghee untill brown)
2.Milk-2cup(Boiled)
3.Sugar-1cup
4.Cardomom/elachi powder-pinch
5.Cashews-9
6.Raisins -10
7.Ghee-3tbs

UTENSIL:
Deep bottomed pan

METHOD OF PRPARATION:

• In a pan add vermicelli saute it for few mins and keep adding milk slowly and stir it and  keep pouring milk untill the vermicilli get cooked and soft
• Then add sugar,cardomom powder 
• Fry the cashews and raisins in ghee and add it into the payasam and mix well .

Onion Chutney ~ TV

This onion chutney is just blend with all this ingredients and it is very very simple to make but i love the taste of this yummy chutney. A good tip to reduce the heat (spice) of onion is to soak cut onion in drinking water prior to preparation of the chutney .This chutney really goes good with dosa or idly and also u can apply this chutney on top of  masala dosa which gives nice aroma to dosa which  is really tasty.

 INGREDIENTS U NEED:
1.Onions-1medium(chopped)
2.Tomato-1 medium(chopped)
3.Red capsicum-1medium(chopped)
4.Green chilli-2
5.Ginger-1inch
6.Garlic-2cloves
7.Red chilli-2
8.Salt-as per taste
9.Seasoning -1tbs(mustard,cumin,urad dhal,asafoetida)
10.Oil-2tbs

METHOD OF PREPARATION:

• Fry all the ingredients from 1 to 6 in a little oil till light brown
• Grind it smoothly with the red chilli and salt in a blender without adding water.
• Then temper with mustard,cumin ,curry leaves and asafoetida and mix well together.

 GOES WELL WITH:
      Dosa and Idly

Raddish pakoda

As everybody knows that raddish is a healthy vegetable which lot of kids even some adults don't like to eat in sambar or any other curry if we make this pakoda they love it .There is nothing like having a good warm pakoda with hot cup of coffee or tea yummmm.They are very easy to make and whenever u have leftover radish thinking what to do this is one easiest ways to use it so give it a try.......

INGREDIENTS U NEED:

1.Raddish/Mullangi-2small(chopped finely)
2.Onions-1(chopped finely)
3.Rice flour or corn flour-1cup
4.Maida or allpurpose flour-1tbs
5.Chilli powder-1tbs
6.Salt-as needed
7.Oil-for deep fry

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Combine all the dry ingredients from 1 to 6 in a bowl mix all together without adding water because raddish leaves more water(add water only if u think that the mix need to get wet more to hold on to raddish)
• Then deep fry the batter mix of raddish in the oil untill brown and crispy.

GOES WELL WITH:

     Sambar rice

Pesarattu/Moong dhal dosa

Pesarattu is traditional andhra pradesh breakfast is prepared with whole green gram dhal and rice which is very tasty, healthy and nutritious dish it is the best breakfast in the morning with chutney which i make it so often.Everybody makes it different way but this is how i make it so give it  a try .

INGREDIENTS U NEED:

1.Moong dhal-1cup
2.Split moong dhal-1cup
3.Raw rice-1cup
4.Green chilli-4-5nos
5.Ginger-1inch
6.Onions-1(chopped)
7.Oil-as needed
8.Salt-as needed

UTENSIL:
Dosa pan

METHOD OF PREPARATION:

• First soak moong dhal and rice for 5-6hrs and drain the water and grind it with salt, green chilli and ginger to a coarse batter.
• Heat a dosa pan and pour the batter in the dosa maker little thick and add chopped onions on top of that dosa and cook it for 3mins each side with little oil and serve it hot.

GOES WELL WITH:

    Peanut chutney

Adai(Lentil dosa) ~ My version

Adai is a healthy and nutritious breakfast made with  lentils and rice which is one of the popular breakfast in tamilnadu .There are several varieties of adai like kara  adai ,thavala adai and so on but here i am making simple one that can be prepared quickly.Here goes the receipe.....

INGREDIENTS U NEED:

1.Toor dhal-1cup
2.Chana dhal-1cup
3.Raw rice-1cup
4.Red chilli-6
5.Asafoetida-pinch
6.Salt-as needed
7.Oil
8.Onion-1(chopped)
9.Coconut-1/2cup(grated)

UTENSIL:
Nonstick Dosa pan

METHOD OF PREPARATION:

• First soak the rice and dhal for 2hours and drain the water
• Then grind  the  rice and dhal with salt,red chilli and asofoetida coarsly with enough water .
• Mix the chopped onion and grated coconut with the batter and mix it well
• Heat a nonstick tava pan and spread the batter evenly little thicker than regular dosa batter 
• Spread spoonful of oil and cook both sides each side  for 3-5min in the medium heat untill its golden brown and serve it hot.

GOES WELL WITH:
    Aviyal and Tomato chutney

Chicken 65

Chicken 65 is one of the popular dishes served in the non-vegetarain restaurants and fast foods in India. This is very simple and easy to make i make it quite often because this is my daughters  favorite snack in the evening after school .This dish is always on my party menu or getogethers at my home.There goes the receipe...

INGREDIENTS U NEED:
1.Chicken drumsticks-6(cut into medium pieces and clean it)
2.Hometown chicken 65 powder-1packet or any chicken 65 powder
3.Besan flour-1tbs
4.Salt-as needed
5.Oil-for deep fry

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Combine all the ingredients from 1 to 4 in a bowl  and mix it well and marinate for 1-2hours
• Heat oil in a pan and deep fry the marinated chicken pieces in the medium flame untill golden brown and crispy.

GOES WELL WITH:

       Sambar rice and rasam rice

Chicken Curry ~ Anu

Chicken curry is made with meat and all flavourful spices like ginger ,garlic and garam masala .I make this curry in different ways ,each and every family has differnet style of making even most of the ingredients are same the tastes varies.I learned to make this curry from one of my friend anu. This curry goes well with parotta and dosa .Give it a try....

INGREDIENTS:

1.Chicken - 1lbs(cut into medium pieces and wash it cleanly)
2.Green chilly-3(chopped)
3.Onions-1(chopped)
4.Tomato-1(chopped)
5.Chilli powder-1tbs
6.Garam masala powder-1tbs
7.Salt-as needed
8.Curd-1tbs
9.Oil

GRIND:

Fry all this ingredients in a little oil and grind it smoothly
Cinnamon-1
Cloves-3
Saunf-1/2tbs
Cumin-1tbs
Onion-1/2
Ginger-little
Garlic-5cloves
Coconut-1/4cup
Greenchilli-3
Curry leaves-little
Corriander leaves-little
Pepper-1tbs

UTENSIL:
Big bottomed pan

METHOD OF PREPARATION:

• Heat little more oil in a pan, add green chilly,onions,turmeric powder,garam masala powder and saute untill onions turns translucent.
• Then add tomato,chicken,chilli powder,salt and curd let it cook untill the chicken leaves water or for about 10-15mins.
• Finally add grinded paste let it cook untill u get the required consistency and garnish with corriander leaves

GOES WELL WITH:
     Parotta,Biryani and chappathi

Mango Pie ~ Kalyani

Mango pie is such a delicious delicacy and its a big hit from my friends circle which i heard it from my friend kalyani.Anything made with mango is so good.This pie u no need to bake and it has very simple ingredients and it doesn't take much time to make this pie.Enjoy this pie.... 

INGREDIENTS U NEED:
1.Mango pulp - 2cups
2.Gelatin powder-1packet(Plain knox gelatin powder)
3.Water-1cup
4.Philadelphia cream cheese-1packet 8oz
5.Sour cream-3spoon
6.Pie crust-1(Readymade pan)
7.Sugar-1/2cup

UTENSIL:
Sauce pan
Big bowl

METHOD OF PREPARATION:

• In a sauce pan add water let it boil well and add gelatin powder mix it well nicely without lumps and keep it aside
• In a bowl add cream cheese,sour cream,mango pulp mix it well with the hand mixer
• Now mix both together and pour it in the pie crust pan and refrigerate for 5-6hrs(don't freeze it)