KARAKKUZHAMBU - CHETTINAD STYLE.

I got this kozhaumbu recipe from one of my favourite blogger. Apart from being an excellent cook, she is adorable, sweet friend none other than ''BHARATHY''. The recipe was soo tempted and it inspired me to make when I saw first saw the picture. We just liked so much that it has become one of our favourite curry. Thank you so much Bharathy for this wonderful curry.

Changes I made is instead of Kuzhambu milagai thool I added sambhar powder. Click here for view the recipe ingredients.

AWARDS TIME.

My dear friend DIVYA has passed me ''GOOD JOB AWARD''. So honoured to receive from you divya. Thank you so much.

Another dear friend SHERYA has passed me ''PERFECT BLEND OF FRIENDSHIP''. Thank u so much and I will cherish your friendship for ever.

Enjoy!!

MINTY PINEAPPLE DRINK

Its just a treat on hot summery day. It relaxes our mind and makes us refresh soon after having a sip. The minty lemony flavoured pineapple juice is just perfect for all pineapple lovers . Do try this guys :).

INGREDIENTS.

1 cup Chopped Pineapple.

5 Mint leaves.

1 tbs Lime juice.

3 tbs Sugar.

5 Ice cubes.

2 tbs Water.

GARNISH.

Pineapple pieces.

Cherries.

METHOD.

In a steel glass add mint leaves , lime juice and water. Crush them with a wooden stick till all the minty flavour comes out of the leaf. Strain the mixture. Keep it a side.

In a mixer, blend rest of the items. Strain them through a strainer and mix with the minty mixture.

Serve the drink into the glasses and top it up with pineapple pieces and cherry. I have inserted one cherry at the bottom. Gives up a nice look.

Enjoy !!

MICROWAVE BANANA HALWA

Banana halwa is our family all time favourite sweet. Before I have posted the recipe ''Fryed Banana Apple Halwa''. The another method is banana varatti which is prepared with ripe plantains. I tryed making halwa in microwave and the banana I used here is normal banana fruit. I felt this method is bit easier rather than stirring for long under stove. Do try this delightful dessert. It tastes the same as the real banana halwa prepared with ripe plantains.


INGREDIENTS.

4 Ripe Banana.

1/2 cup Sugar.

2 tbs Cardamom powder.

1/4 cup Ghee.

Few dry fruits for garnish.

METHOD.

Chop the bananas into small pieces.

In a microwavable bowl, add 2 tbs ghee and micro for 20 sec on high.

Add chopped banana and micro for 2 min. Stir in between.

Add sugar and remaining ghee cook for 15 min on high stirring in between occasionally till it turns dark brown.

At the time when it forms single mass, add cardomam powder and micro for 1 min.

Grease a plate with ghee and pour the halwa on plate and allow it cool.

Later shape them into a round small balls pressing a bit in the middle. Garnish with ur favourite dry fruits. I used roasted almonds and kishmish.


AWARDS TIME.

My friend ARCHY has passed me ''GOOD JOB AWARD''. Thanks for this wonderful award dear. I would luv to present this award to

HAPPY COOK.

CURRY LEAF.

VALARMATHI.

RAAJI.

SUJATHA.

Enjoy!!

FRENCH FRIES WITH CHEESE

Most of the kids love to have french fries rather than having a normal food. French fries are the potato delight snack which are crisp on ouside and tender on the inside that even elders are also very fond of it. It is a great starter item . It is very special to my little kiddo that she enjoyed having with extra cheese. I got idea of adding cheese when I visited one restaurent.

INGREDIENTS

2 Big Potato.

Salt to taste.

Pepper to taste.

3 Slice of Cheese.

Oil for deep fry.

Bowl of Cold water.

GARNISH.

Tomato sause.

Coriander leaves.

METHOD.

Peel the potatoes and cut evenly into length wise and submerge them into cold water around 15 min.

Heat oil in pan. Meanwhile drain the potato piece and place them on the tissue to remove excess water.

When the oil is hot enough, drop few piece of potato into oil and deep fry them till it turns slight brown.

Remove and drain them on tissue and while its hot season them with salt and pepper.

Arrange them on plates and place cheese above them. Micro high for 1 min or until cheese melts.

Garnish them with tomato sause and to make a bit colourful add coriander leaves.

Sending this to WYF:Salads/Starters/Soups hosted by EC..

Also sending to LUNCH BOX SPECIAL EVENT HOSTED BY VANDANA RAJESH.

Enjoy !!

ONAM TREAT

Onam is kerala's famous harvest festival. Onam is celebrated in the beginning of the month of ''Chingam'', the first month of Malayalam Calendar. This festival continues till the tenth day and that is meant to be biggest day called ''Thiru onam''. People believe that it is on Thiru Onam that the spirit of legendary King Mahabali visits the state of Kerala. People wish eachother and the most adorable thing is ladies dressed up in onam saree make pookalam infront of their door steps inorder to welcome Maveli followed by a Thiruvadirai kali (Dance) ie they dance surrounding the pookalam. In noon an exotic ''Onam Sadhya'' (meals) with 11 to 13 prescribed dishes is served on banana leaf. Coming back to my days, we had a blast celebrating onam last weekend. I would love to share this with u all. So there were nearly 50 memebers and we decided to prepare potluck meals. So on my hand I was given to prepare ''Pineapple pachadi' and 'Sambhar''.

Heres goes my recipe

''PINEAPPLE PACHADI'' I have pasted long back in my blog. I prepared the same on ''Vishu''. So for the ingredients please click here-

''SAMBHAR'' for the ingredients please click here- . The only difference i have added is extra vegetables plus fried ladiesfinger.

Our POOKALAM

After pookalam we had a relaxing onam sadhya. Have a look on my banana leaf. I know all would be drooling on this.

Later after having tummy full fabulous onam sadhya, it was time to have fun and games. Really we had a blast on last weekend.

Finally a pic of my daughter ''Smera'' with her onam dress.

I would like to contribute this to ''FESTIVAL FOOD ONAM CELEBRATION'' HOSTED BY PRIYANKA.

Enjoy!!

RED EGG NOODLES

Red noodles are nothing but noodles made of red rice. It made me to take that packet of noodles when I saw for the first time in Indian grocery shop. This I prepared our normal version of chinese noodles. Red egg noodles can make a wholesome meal on its own .

INGREDIENTS.

1/2 packet Red noodles.

1 Onion.

1 1/2 cup Length wise cutted veggies.(carrot,beans,mushroom,capsicum)

2 Egg.

1 tbs Chopped Ginger.

1 tbs Chopped Garlic.

2 tbsp Soya sause.

1 tbsp Tomato sause.

1/2 tsp Chili sause.

1 tbs Oil.

Salt and pepper to taste.

GARNISH.

Spring onions or Coriander leaves.

METHOD.

Cook noodles as per the instruction given on the pack. Drain them and keep it aside.

Heat some oil in a pan. Add fresh ginger and garlic. Saute for few sec and then add onion, and the veggies and salt to taste. Make sure the onions and veggies are half cooked. Make a small well in the middle and break 2 eggs and sramble it.

Now add soyasause , ketchup and chilli sause. Adjust salt and pepper.

At this stage add the cooked noodles. Cover with a lid and cook for 5 min under medium flame.

Garnish with coriander leaves.

Enjoy !!

.

WISHING YOU ALL A VERY HAPPY ONAM.

CHICKEN KHEEMA AND CHICKEN SAMOSA

Chicken kheema is my recent chicken dish that I tryed for the first time and believe me it was super hit recipe. Kheema can be prepared with any meat you prefer. This goes well with parathas.The best advantage is that left over kheema can be transformed into hot samosa the very next day. Samosa are meant to be Indian famous snacks and can be had anytime and any season. For the Veggie people out there can use soya granules instead of meat.

INGREDIENTS FOR CHICKEN KHEEMA.

1/2 pound Grounded or minced chicken.

1 Onion.

1 tbs Chopped Ginger

1 tbs Chopped Garlic.

1 tsp Jeera.

1 tbsp Red chilli powder.

2 tbsp Coriander powder.

1 tsp Turmeric powder.

1 tbsp Garam masala powder.

1 tsp Cumin powder.

1 tbsp Oil.

Salt to taste.

GARNISH.

Chopped Spring onions.

METHOD.

Heat oil in a pan. Add jeera, ginger, garlic and onions. Fry them till onion turns translucent.

Add all the remaining spice with salt and stir well.

Add grounded chicken and stir fry till the meat turns brown. Cover for 10 min and let it cook till all water is absorbed.

Later its done, garnish with chopped spring onions.

INGREDIENTS FOR SAMOSA CRUST.

1/2 cup Maida.

2 tbs Ghee or Oil.

Salt to taste.

Water as per required.

Oil for deep fry.

METHOD.

Mix the flour with the ghee and salt to taste. Add a little water at a time to it, kneading into soft pliable dough.. Divide the dough inot small balls. Roll each ball into a circle and cut into 2 halves with a sharp knife. Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone and join the edges pressing gently.

Fill each cones with chicken kheema and again join those open edges with water pressing gently. Reapeat the same process for the rest.

Deep fry the samosa till golden brown. Drain on kitchen tissue.

Serve hot with ketchup.

I would like to contribute this recipe to SRILEKHA HOSTING THE CHICKEN EVENT IN THE MONTH OF SEPTEMBER.

Also sending to NON-VEGGIE RECIPE HOSTED BY SUDESHNA.

AWARDS TIME.

SUDESHNA a new friend of mine has passed me ''GOOD JOB AWARD''. Thanks u so much. I am flattered.

Enjoy!!

MODAK AND CHANNA UPKARI

Birthday of lord ganesh is celebrated on the festival of ''GANESH CHATURTHI''. The festival is observed in the Hindu calendar of Bhaadrapaada starting on the shukla chathurthi (fourth day of the waxing moon period). Lord ganesh is prayed first on any type of occasion or if it is to be successful. He is also the lord of power, prosperity and wisdom. It is said that lord ganesha likes Modak a lot. So I decided to prepared modak and channa upkari which my mom used to make on ganesh chaturthi on every year.

INGREDIENTS FOR MODAK.

2 Ripe Bananas.

1/2 cup Grated coconut.

3 Small cubes Jaggery.

1/2 cup Wheat flour.

2 tbs Rice flour.

Cardamom powder as per taste.

Oil - to deep fry.

METHOD.

In a bowl mix grated coconut and jaggery with the help of our fingers. Add mashed bananas, wheatflour, riceflour, cardamom powder. The mixture should be thick enough in consistency. Add more wheatflour if required. Water should be completly avoided.

Heat Oil in a pan. Take a small portion of mixture with a desire shape and drop them carefully into the oil. Deep fry them until golden brown under medium flame.

Hot modak are ready to be served.


INGREDIENTS FOR CHANNA UPKARI.

1/2 cup Boiled white channa.

3 tbsp Grated coconut.

1 tsp Mustard seeds.

1 tsp Jeera.

1 tsp Grounded pepper.

2 Dried Red chillies.

Few curry leaves.

1 tsp Oil.

Salt to taste.

METHOD.

In a pan heat oil, add mustard seeds, jeera, red chilli, curry leaves and pepper. Add boiled channa and salt to taste. Lastly at the time of removing from stove add grated coconut and stir.

Serve hot.

I would like to submit my recipe to “Krishna – Ganesh Chaturthi” event being hosted by Purva.

AWARDS TIME.

PARU has passed me ''GOOD JOB AWARD''. I really feel being encourged on seeing this award. I feel so good that its been associated with my blog. Thanks again paru.

I would like to pass on this award to all my ''Bloggers Friends'' who really are doing a very good work on their blog. You all rock with ur delicious recipe.

Congrates to all my dear friends. Each one of you deserve this.

Enjoy!!

PAAL PAYASAM

Paal payasam is such an easy dessert that can be prepared easily and is perfect on all festival occasion. This is served as prasadam in most of our temple feast. My favourite god is lord Krishna and I prepared this on" krishna Jayanthi". As we all know lord kirshna is very fond of milk products and the most he likes is the Butter and so we call him "Makhan chor". For the payasam , I used basmati rice here. Instead of that you can also use red rice too. But cooking time differs as it takes long to cook the red rice.

INGREDIENTS.

11/2 litre Milk.

1 cup Sugar.

1/4 cup Basmati rice.

1 tsp Cardamom powder.

Saffron a pinch.

GARNISH.

1 tbs Ghee.

Chopped badams.

METHOD.

Wash the rice thrice and keep it aside.

In a vessel, heat milk, saffron and bring it to boil. Add rice and simmer for about 1 hour till the rice is cooked and the milk gets reduced in quantity.

Add sugar and stir till the sugar dissolves.

Meanwhile in another pan heat ghee and fry badams till it becomes golden brown.

Once payasam is ready, garnish it with fried badams and cardomom powder.

Serve hot or cold.

This is my entry to KRISHNA - GANESH CHATURTHI EVENT HOSTED BY PURVA.

Also liketo contribute to EAT HEALTHY-CALCIUM RICH HOSTED BY SANGEETH.

AWARDS TIME.

YASMEEN again has given me a new award ''FRIENDSHIP BLEND AWARD'' that is served in a 4 cups. Each cups has its own value naming TRUST , KIDNESS , HONESTY , AND CARING.

Thanks for this wonderful award yasmeen. You made my day with joy.

I would like to pass on this award to

RANJI , MADHAVI , SIREESHA , PRITI , ARCHY.

Congrates..