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Sep 28, 2011


Hi all

After a long time i am updating in my space....the reason behind my absence - we shifter to a new apartment near to my H's office n kid's school.We settled in our new apartment n everything is fine here...
But while shifting, it was a heavy rainy day so My system got some problem n its not working so thought to buy a new one...till that i am taking a break, dunno whether its a long or short break..depends on my H's budget :) let's see hoping for the best..
will see you all soon ....Missing all your recipes n valuable comments...don't forget me n my space sure will be back soon...thank you !!!

Sep 15, 2011

Garlic Methi Mutter Vermicelli

             Again this recipe is also made for the event,Herbs and flowers - Garlic.Actually first i made Garlic Methi Fried rice - Indo -chinese style but all my pictures were erased from the system..the entire folder was missing..may be my kiddoos work...this is fourth recipe they are deleting the pic folders ..i dunno what to do with them...Whichever button they press randomly will definitely have a specific function :)
              That too my lil' master Akshay , he use to operate the system to watch Gummy bear song - youtube..He use to install and uninstall applications...They use the opportunity bravely during my cooking hours...i will be cooking in the kitchen busily and my boys use to rule the computer .They broken my laptop screen and finished all the keys in it ....there are so many adventures done by them..they use to play with my kitchen utensils,spatulas,spoon n measuring cups n spoons.So far i bought about 3 sets of measuring cups n spoon sets but now i am able to see only one 1/2 cup :) they will play and then throw it...For them its all Use N Throw....They are costly boys and their maintenance charge is too high..:-)
Akshay has scribbled on the wall using gel pens n refill pens...he use to feed the wall with banana,strawberries and chocolates...Imagine h my walls n glass windows look?? So every weekend cleaning is my first n foremost job....sorry sorry i am way from my post...
              For a change i combined,garlic and methi to make a wonderful breakfast with Vermicelli.I added equal amount of vermicelli n methi you can reduce it also but it doesn't give any bitter taste..was so flavorful n yummy.The picture is the proof :)

  1. Vermicelli     1 cup
  2. Methi leaves     1 cup or less( i used frozen methi)
  3. Onion    1 medium(sliced)      
  4. Tomato   1 medium(chopped)
  5. Garlic    4-5 big cloves(cut int to thin slices)
  6. Carrot    2 tbsp finely chopped      
  7. Peas     1/4 cup
  8. Chilli powder    1/2 - 1 tsp
  9. Curry powder    1 tsp
  10. Turmeric powder   1/4 tsp
  11. Salt   to taste
To Temper
  1. Oil     1 tbsp
  2. Fennel seeds    1 tsp
  3. Urad dal     2 tsp

  • Heat few drops of oil in a pan and roast the vermicelli till golden brown and keep aside.
  • In a wide vessel, pour 4 cups of water add a pinch of salt n 1/2 tsp oil and bring the water to boil.
  • When it starts boiling add the vermicelli and cook for 3-4 minutes and then drain the water completely and spread the vermicelli in a plate and allow to cool.
  • Heat oil in a kadai/pan, add the tempering ingredients and fry the urad till light golden color.
  • Then add garlic and fry nicely and then add onions and saute it for a minute.
  • After that add carrots and peas and stir fry in medium heat for 1-2 minutes and then add chopped tomatoes and cook till turns soft .
  • Now add the methi leaves fry well and then add the chilli,curry n turmeric powder saute well . 
  • Stir fry for a minute and then add about 3-4 tbsp water and enough salt bring the mixture to boil .
  • Now add the cooked vermicelli and mix everything together gently and stir fry for 1-2 minutes in high flame.
  • Thats it...Yummy and healthy Garlic Methi Mutter Vermicelli is ready to serve ...Serve hot with plain yoghurt or any desired chutney/curry.

For the same recipe, you can also use rice instead vermicelli .
Avoid garlic n can add ginger garlic paste.

Sep 14, 2011

Paneer Gobi Masala

Gobi Paneer Masala

                Today i am here with a delicious Paneer Gobi Masala for Blog Hop Wednesday from Divya's blog.She has lots of yummy delights.Its really a tough task to choose one among them...I tried Paneer gobi Masala and Kashmiri Pulao from her space.Both were so yummy and we loved it.

Sep 13, 2011

Vazhaipoo Paruppu Urundai In Tangy Masala Curry

               Another experiment with Vazhaipoo, in the form of Paruppu Urundai in Tangy masala gravy or Puli Kuzhambu.To make the recipe interesting n catchy i named it so :) This tangy curry was prepared with freshly roasted and ground spices.While making this puli kuzhambu i faced a small unfortunately my mixie jar (glass) broken and my grinding part was half done :( Then i managed to grind the spices with my table top wet grinder, as the quantity was too little i found difficult to grind the spices to a smooth paste so i added  half onion and 1/2 tomato (roasted) and finally got a smooth paste.The addition of slightly roasted onion and tomato also gives a nice flavor n taste to the Kuzhambu. So plz don't miss that ...This tangy curry or kuzhambu can be made with or without any vegetables or pauppu urundais. This is so yummy and perfect with rice and idly n dosai. Including my kids we all liked it and i am drooling at the pictures while typing this post :)  the taste was so divine..believe me n try this puli Kuzhambu/tangy curry and enjoy with your family. Don't forget to add Appalams/Pappads as an accompaniment. Here's the recipe...

Sep 12, 2011

Awards N The Gift

              I was so happy to receive awards and gifts from my blogger friends.Within a short period i got some very good friends who all never forget to visit my space (daily) and encourage me thru their valuable comments.In that row, first i would like to thank Malar by whom i was spread.And she was the first to pass award to me.After that only other friends started visiting my space n i received  many Awards from You all.
               As i have already shared with you that blogging is my stress reliever keep myself away from personal issues n other problems i chosen blogging and get engaged in this wonderful world.Without you my dear friends i can't do anything and i Thank you all for your support and encouragement.
                Thank so much buddies for passing such prestigious awards and remembering me in your list.I am so happy n honored.They mean a lot to me.Its so encouraging and like a boosting tonic for me to do more n more .

 I would like to pass these cute Triple Awards to all my blogger friends.
Each n every blogger are well deserved to receive such awards and many more of this kind.

Sep 11, 2011

Garlic Roasted Beets

                  I have roasted Red potatoes,Cauliflower,Bitter gourd,Broccoli in oven with garlic and other spices.This time for a change i tried Roasting Beetroots in oven.The outcome was so good and it tasted more crisp n yummy.Once can enjoy this as a snack or as a side dish.I tried with only one beets as this is my first experiment with beets.So simple n easy...

Sep 8, 2011

Vazhaipoo Masala Rice

             For the first time i tried masala rice with Vazhaipoo.Very rarely i find this healthy Vazhaipoo/Banana blossom and this time i want to make something interesting and tried this rice recipe.I added some cooked tuvar dal also to make it wholesome and tasty.I used the coriander masala which i used for my Carrot rice with coriander masala.The masala rice came out really good and unexpectedly my kids loved this rice and enjoyed it along with chips and curd.This is so easy n simple and suits for perfect lunch box recipe.

  1. Cooked Rice    1 cup
  2. Vazhaipoo   1 and 1/2 cup(cleaned and finely chopped)
  3. Onion    1 medium(sliced)
  4. Tuvar dal    4 tbsp
  5. Coconut    1 tbsp(shredded)
  6. Green chilli    2 no.s(finely chopped)
  7. Ginger    1 tsp(finely chopped)
  8. Lime   1/2 lime
  9. Turmeric powder   a pinch
  10. Salt   to taste
  11. Cilantro     few finely chopped
To Temper
  1. Oil    1tbsp
  2. Mustard  seeds    1/2 tsp
  3. Chana dal     1 tbsp
  4. Urad dal      1 and 1/2 tbsp
  5. Dry red chilli     2 no.s(broken)
  6. Curry leaves    few
To roast and Grind
  1. Cumin seeds    1 tsp
  2. Coriander seeds    2-3 tsp

  • First clean(remove the stamen n bract from each flower) the banana blossom and then finely chop them n soak it in thin buttermilk until use.
  • Dry roast the cumin seeds and coriander seeds lighlty and grind it to a little coarse powder and keep aside.
  • Cook tuvar dal with a pich of turmeric and 1 cup of water..cook till soft but not mushy and keep aside.
  • Now cook vazhaipoo with a pinch of turmeric and very little water..cook covered for 10 minutes and then keep aside.
  • Heat oil in a pan, add the tempering ingredients and fry them lightly and then add green chillies,curry leaves and onions and saute for a minute.
  • Then add finely chopped ginger and saute till raw smell leaves.
  • After that add cooked Tuvar dal and stir for a minute and then add shredded coconut and vazhaipoo mix everything gently and stir fry for 1-2 minutes.
  • Now add the coriander cumin masala powder and saute for 1-2 minutes and add cooked rice and enough salt.
  • Mix everything gently and fry the rice nicely so that all the rice gets completely blended with all the other ingredients and add the lime juice and stir well.
  • Lastly add finely chopped cilantro and turn off the stove.
  • Thats it...Vazhaipoo Masala rice is ready.Serve Hot of pack to your lunch box along with Potato Fry / Vazhaikkai Fry or any desired veg fry.

Instead of Cooked Tuvar dal,Cooked Yellow moongdal can also be used.
If you you can increase the amount of shredded coconut also
Adding lime juice is optional..can try without lime juice also but it gives nice flavor n taste :)

Sep 7, 2011

Coconut Stuffed Sweet Chapathi / Paratha

                     I came to know this recipe from our family friend Vasantha Akka.So simple and more delicious chapathi ready in few minutes.Do you love Coconuts n this is for U.... Coconut and sugar stuffed chapathi/Paratha with cardamom flavor.During Sangatahara Chathurthi , i use to keep fasting for whole day..evening after Pooja will break  fasting with pooja prasadham n light food, that too it should not be spicy no garlic, no onions n should not add tempering to the food also.But during school n college days fasting for whole day is little difficult for me, so on those days for lunch my mom will pack one coconut stuffed sweet chapathi along with few banana slices.I love this sweet chapathi that too with more sugar n cardamom.Now due to health conscious this n that i totally stopped eating this but once in a while can enjoy this sweet chapathi.Fresh tender coconuts gives nice taste n flavor but here i used frozen shredded coconut only :)

  1. Whole wheat flour    1 cup
  2. Salt    a pinch
  3. Water     to knead the dough
  4. Oil    1 tsp
  5. Coconut     1 cup (shredded)
  6. Sugar     1/2 cup or less
  7. Cardamom     4-5 (crushed)
  8. Ghee/Butter    to toast the chapathis
  • Take a mixing bowl,add flour and salt mix well.Using water make it to to smooth dough,then add oil and knead for a minute and cover it and keep aside for at least 15-20 minutes.
  • After that ,divide the dough in to 6-8 equal big lemon size balls.
  • Take one ball , using a rolling pin roll it to 4" dia and keep 2 tbsp of coconut stuffing and bring all the edges together and seal it.
  • And now roll the stuffed ball to little thick chapathi/paratha.
  • Repeat the same for all the remaining balls n stuffing.
  • Heat a tawa/griddle, place on chapathi at a time, drizzle ghee all over the chapathi and toast till done.
  • That's it...Enjoy the sweet chapathi Hot/Warm with banana slices.

Linking this recipe to the event," Foods for fasting - Vrat ka Khana special" by Kalyani(sizzling Tastebuds)

Along with this sweet recipe, I have some other sweet n happy news to share with you all.Some of you might be knowing it..Yep, I had been selected as the Lucky Winner of Iftar Nights Event.
And i am so excited to receive the copy of book" Taste of Home Cookies" and Thank you so much Jabeen for the Gift.
Last week i got the giveaway gift from Gopika Ram ...very useful n beautiful book ... "Cupcakes by Susanna Tee"
Here are some pictures of the book...I am so excited to try some recipes from the book and sure will share here in my space :)

Sep 6, 2011

Radish Masala Fry / Radish Poriyal Recipe

               This is an interesting and tasty way to eat Radish. Mostly people cook Radish in Sambar or Kootu and not as Poriyal. But I assure that if u make radish Poriyal in this way definitely you will love it as it loaded with special combo of spice blend. I came to know about this recipe from my neighbor in India. Slightly tweaked the original version to my family's taste and to my surprise it turned out so well. Flavor rich tasty side dish that goes well with Sambar & Rasam Sadham, Curd Rice too. The recipe as follows,

  1. Radish   2 cups (chopped)
  2. Onion    1 medium(finely chopped) optional
  3. Curry leaves    few
  4. Turmeric powder   1/4 tsp
  5. Salt    to taste
  6. Coconut Oil    2 tsp
  7. Mustard seeds     1/2 tsp
  8. Urad dal      2 tsp
To roast and Grind
  1. Oil    1/4 tsp
  2. Dry Red chillies   4-5 no.s
  3. Coriander seeds     2 tsp
  4. Chana dal       1 and 1/2 tsp
  5. Peanuts     1-2 tsp
  6. Cumin seeds     1/2 tsp
  7. Dry coconut powder    2 and 1/2 tsp
Health Benefits of Radishes: 
          Radishes and their greens provide an excellent source of vitamin C.Radishes, like other member of the cruciferous family (cabbage,kale, broccoli, Brussels sprouts), contain cancer-protective properties. Throughout history radishes have been effective when used as a medicinal food for liver disorders. They contain a variety of sulfur-based chemicals that increase the flow of bile. Therefore, they help to maintain a healthy gallbladder and liver, and improve digestion.Radishes are high in potassium which is helpful in regulating blood pressure.cruciferous vegetables appear to reduce the risk of some cancers perhaps by preventing the formation of carcinogens in your body or by blocking cancer-causing substances from reaching or reacting with sensitive body tissues or by inhibiting the transformation of healthy cells to malignant ones.

  • Heat 1/4 tsp oil in a pan, lightly roast all the ingredients under the heading " To toast and Grind" separately and allow to cool and then grind it to a little coarse powder and keep aside.
  • Heat oil in a kadai, add mustard seeds when it splutter add urad dal and fry till it turns light golden color.
  • Then add the finely chopped onions and curry leaves , saute for 1-2 minutes.
  • After that add chopped Radish and turmeric powder ,enough salt and stir fry for a minute and add 1/4 cup water and cook covered till the radish turns tender.
  • When all the water drains (but still remains little moisture) add the ground masala powder and mix well.
  • Keep stirring the masala with radish to blend completely for 1-2 minutes.
  • Once the masala gets completely blended with the radish turn off the stove.
  • That's all Radish Masala Fry is ready and serve as an accompaniment .

I used less peanuts, if you like the peanut flavor then add 2 tsp or more amount of peanuts while frying.
Add 3-4 tbsp of ground powder check spice level and then add the remaining masala.
Left over masala powder can be added to the sambar, puli kuzhambu or in Stir Fry like Brinjal, Potato fry, Raw Banana Fry etc.