November 25, 2010

Diwalli Snacks

My Diwalli Snacks......Sorry friends for  posting it late  ,
                 These all items made by me....Muruku , Achu muruku  & Badhusha (this did't cum well) is fully my preparation...Laddo is prepared by  athai & me...Another item is missed in this plate is Athirasam  ,which is over before i took this snap...becoz this was taken after 4 days from diwalli.....We made only little athirasam....

I don't know y i became lazy nowadays.....posting very late ...sorry mind is not working ,thinking a lot...mood off often....ok will try to post regularly friends...
Will update the method of all these snacks later .....


October 28, 2010

Ragi Puttu / Kezhvaragu Maavu Puttu


  1. Ragi Flour/ Kezhavaragu Maavu - 1 cup
  2. Grated Coconut - 3 to 4 tbsp
  3. Salt to Taste
  4. Water - To Sprinkle (1/4 cup
  5. Ghee - 2 tsp


First mix ragi flour & salt well together .Start sprinkle water little by litttle & mix well with ur hand till the flour gets moisture , make sure there is no lumps formed. Now take the Puttu maker & first add little grated coconut ,then add the ragi flour ,then again grated coconut & then add the flour ,  fill like this till the top of the puttu maker & cover with the lid & steam it for about 15 to 20 mins till the steam comes out of the holes on top of the lid. Serve hot with sugar & ghee & extra grated coconut....U can also serve it with sugar & banana....


October 19, 2010

Egg Pudding

  1. Egg - 2 nos
  2. Milk - 300 ml
  3. Bread Slice - 1 no
  4. Sugar  - 6 to 8 tbsps 
  5. Vanilla Essence  - 1/2tsp
             First boil the milk & allow it cool down. Now soak the bread slice in the milk by adding 5 to 6 tsps of sugar to it & mix well with ur hand without any lumps in it & leave it for abt 10 mins...
           In heavy bottomed round vessel add sugar & sprinkle  little water & heat it .When it turns golden brown colour remove from the heat & spread it evenly & allow it to cool down .. 
Beat the eggs  & to this add the bread mixture ,sugar ,vanilla essence & pour the mixture into the sugar  greased (golden brown color ) round vessel which fits into ur pressure cooker & cook it for abt 20 mins..(don't put  whistle.)..U can cook in a idli cooker as well...
Allow it to cool for abt 1/2 hr..then gently put a knife on sides of the vessel (without damaging the pudding ) & put a plate on top of the vessel & turn upside down to land the pudding safely ....Refrigerate for an 1 hr & serve it chill.....yummmy dessert ready to taste ......


August 31, 2010

Mango Shake


  • Mango -  1 no
  • Sugar   -  1 /4 to 1/2 cup
  • Ice Cubes  - 2 to 3 no
       Wash & peel the skin of a mango .Cut into small medium pieces .Then blend this mango pieces with sugar & ice cubes .Drink it chill....But Mango is too heat ,so don't drink more than 1 cup ....enjoy ur drink guys.....


August 26, 2010

Chicken Briyani

After a very long gap iam back friends.....Really Miss my blog & u all guys...Hope will post often...

  1.  Chicken    -   1kg
  2.  Basmathi Rice - 2 cups
  3.  Onion    -  2 to 3 nos
  4. Tomato  -  2 to 3 nos
  5. Green Chillies  - 8 to 10 nos(depends on ur spicy )(Mint Leaves -  2 to 3 tbsp
  6. Bay Leaves - 3 to 4 nos
  7. Cloves - 2 to 3 nos
  8. Cardamon  - 2 nos
  9. Cinnamon Sticks -  3 nos
  10. Fennel Seeds(sombu)- 1/4 tsp
  11. Ginger Garlic Paste - 2 tsp
  12. Coriander Leaves - 2 stks
  13. Turmeric Powder - 1/4 tsp
  14. Curd - 2 to 3 tsp
  15. Oil   - 2 to 3 tbsp(if want add extra)
  16. Salt to Taste
Wash & clean the chicken & marinate with curd ,salt ,turmeric powder for about 10 to 15 mins.Soak the basmathi rice for half an hour .Keep a heavy bottomed vessel (eg.pressure cooker) in the stove ,add oil ,to this add bayleaf. cardamon,cloves , cinnamon sticks, fennel seeds & allow to fry .Next add sliced green chillies , chopped onions ,ginger garlic paste & fry till it turns translucent ,then add finely chopped 2 tbsp mint leaves & coriander leaves fry until onions turn light brown .Now add the chopped tomatoes ,little salt & fry till it cums like a  gravy ,then add the marinated chicken & mix all well together .After 5 mins  add 3 cups of water to this & allow it to boil ,while its boiling add the soaked rice & required amount of salt (check salt & spicy as per taste )& mix well .Now add the rest of mint leaves & coriander leaves  &  close the pressure cooker & put the whistle on top .Leave for 2 whistles & keep in sim for about 6 to 8 mints & off the stove .Allow it for 15 to 20 mins & then open the cooker .Wow very easy Briyani is ready to serve now.Don't forget to prepare ur raita.Briyani always goes well with  raita.,it can be onion raita or cucumber raita........Garnish it with coriander leaves,.....Enjoy
In the other method  u can cook directly in a heavy bottomed pan & put in dhum  & should cook in medium low flame ,if not means more rice will stick at the bottom of ur pan .So cook & enjoy......


March 30, 2010

Black Eyed Peas Sundal..


1.Black Eyed Peas - 1 cup

2.Red chillies(broken into half) - 2 to 3 nos

3.Mustard seeds - 2tsp

4.Urad Dal - 2 tsp

5.Asafoetida - 1/4 tsp

6.Curry Leaves - 5 to 6 nos

7.Mango Pieces - 1 to 2 tbsp

8.Onions(finely chopped) - 2tbsp

9.Coriander leaves

10.Shredded Coconut - 3 tsp


12.Salt to Taste


First wash the peas &keep aside.Heat a 1/4tsp oil in a wok/ kadai & fry the black eyed peas for about 5 to 6 mins. Then pressure cook this fried peas in a pressure cooker until it become soft (do not overcook).Heat oil in a wide pan & add the mustard seeds leave it to splutter ,add urad dal & red chillies & fry till it
turns light brown. Then add the chopped onions,curry leaves ,fry till onions become transparent . Now add the cooked peas ,salt & coriander leaves & saute for 5 to 6 mins.Add the shredded coconut & mix
well .Add the chopped mango pieces to it & mix all well together.Turn off the heat & transfer this to a bowl & serve it hot ....


March 29, 2010

Shrimp Gravy / Eral Thoku & Sweet Awards....

I recieved this bunch of Awards from my friend Nithu Bala ( .Thanks a lot for passsing it to me dear ....Iam happy & honoured ...

This award comes with a set of rules:

a) I must brag about it.
b) I have to display the badge on my blog and link to the one who tagged me to prove that I didn't tag myself (how pathetic that would be!)
c) Share 10 things about myself.
d) Pass the award to other fellow bloggers by visiting their site
I have already shared 10 things about me  here
I would like to pass these Awards to my following friends.....
Duchess of Tea,Ms.Chitchat,Neetz,TREAT AND TRICK,Panchpakwan,Gulmohar,shahana,FoodLovers,Bo,,Sook,Tina,Valarmathi....
Please  collect ur awards friends...

Due to my friends & family request iam posting this prawn gravy again .... Same method only , the only difference is  the presentation  ....

  •   Prawn - 1 lb 
  •  Onion(finely choped) - 1 cup
  •  Tomato (big no) - 1 1/2no
  •  RedChilliPowder - 2 tsp
  •  CorianderPowder - 1 tsp
  •  TurmericPowder - 1/4 tsp
  •  GreenChilli - 2 nos
  •  Ginger GarlicPaste - 1/2 tsp
  •  Curry Leaves - 5 to 6 no
  •  Coriander Leaves - 1 stk
  •  Salt To Taste
  •  Oil - 1 tsp
  •  Water - 1/2 cup   

         Wash & clean the prawn ,marinate with litte bit of salt & turmeric powder for 5 to 10 mins.Heat oil in a skillet/kadai ,add ginger garlic paste fry for 1 min ,then add the finely chopped onions,curry leaves, 1/2 stk of coriander leaves & fry until onions turn golden brown .Now add the chopped tomatoes & mix well with the onions ,add red chilli powder,coriander powder, turmeric powder & mix all well together ,stir well ,leave the gravy for 5 to 6 mins till it gives out oil on sides . Now add the prawns & mix well with the gravy .,add salt & cook for about 8 to 10 mins in low flame . Don't cook prawn more than 15 to 20 mins.Garnish it with coriander leaves.Serve it with rice,paratha.... 

March 24, 2010

Tomato & Onion Chutney

I recieved this beautiful "Sunshine Award" from my blog friends  Ganga( & SathyaSridhar( Thanx a lot for passing it to me friends

 To the award winners, please pass this on to your favorite bloggers! Here are the Rules:

1. Put the logo on your blog or within your post

2. Pass the award on to 12 bloggers!

3. Link the nominees within your post

4. Let the nominees know they have received this award by commenting on their blog

5. Share the love and link to the person from whom you received this award

I want to pass this to my friends  ..... 
  Priya , Sarah Naveen , sangi , Sailaja Damodaran, priya ,Gita,Malar Gandhi, Padma,Sushma Mallya,Pavithra,  Nithya, Nithu Bala, Aruna Manikandan, Mrs.Menagasathia, Krishnaveni , sarusriraj, Hari Chandana,Chitra.....Oh no my friends list will goes on.....they have told only 12 ,but i think i exceeded that  ...even i have left soo many friends.....Congrats friends..

1.Tomato- 2 to 3 no

2.Onion - 1 no

3.Garlic - 1 clove

4.Dry Red Chillies - 3 to 4 nos

5.Mustard Seeds - 1/4 tsp

6.Urad Dal - 1/4 tsp

7.curry leaves - 3 to 4 nos

8.Coriander Leaves - 1/2 stk

9.Salt To Taste

10.Oil - 2 to 3 tsp  

Method :

Heat oil in a skillet/pan ,add mustard seeds wait till it splutter,add urad dal & dry red chillies ,fry till the dal turns golden brown .Then add the sliced onions ,curry leaves & coriander leaves & saute for few mins until the onions turns light brown & now add the chopped tomatoes & it & fry for 6 to 8 mins in a medium flame till it comes to a gravy like & the raw smell goes away from it .Then allow it cool .Next blend it in a mixie without adding water ..Ready to serve along with idli's ,dosai & also we can spread it on bread slices & make a spicy sandwiches ... ..


March 22, 2010

Elephant Foot Yam Fry / Senai Kizhangu Fry


1.Senai / Yam - 1/2 kg

2.Chopped Onions - 1/2no(small)

3.Red Chilli Powder - 2 tsp (depends on ur spicy ,add more or less)

4.Garlic -2 to 3 cloves

5.Curry Leaves - 4 to 5 nos

6.Mustard Seeds - 1/4 tsp

7.Fennel Seeds - 2 pinch

8.Urad Dal - 1/4 tsp

9.Turmeric Powder - 1/4 tsp


11.Salt To Taste


First peel the outer rough layer of the yam/senai & cut into small cubes & wash it thoroughly .Now boil the yam /senai pieces in water for 10 to 15 mins until it is cooked & becomes soft & tender(do not over cook & spoil the shape of the pieces) ,then drain the water as soon as its cooked.To this add red chilli powder ,salt
& mix it well with hand ,so that the pieces are coated with chilli powder .Heat oil in a frying pan ,add mustard seeds allow it to splutter,add the crushed garlic , fennel seeds, urad dal ,fry for 3 sec until the dal turns golden brown & then add the chopped onions ,curry leaves & saute for few seconds till the onions turn light brown .Now add the cooked yam/senai pieces & mix all well together.Close the pan with a lid & cook
in a medium flame till the raw smell of the chilli powder goes from it & it turns to golden brown color . Inbetween add extra spoons of oil & give a stir ,so that, it won't get stick to the bottom. Stir carefully ,do not spoil the shape of the cubes.Fry until it turns golden brown ,for reference see the above above picture ....Garnish it with curry leaves & serve it hot ... Goes well with sambar rice , rasam sadham ,curd rice .This is a best lunch box side dish .....
Note : It is otherwise called as Suran ..In the freezer aisle frozen suran is available in all  Indian deparment stores.....

March 19, 2010

Beans Curry /Beans Poriyal


1. Beans - 1/4 kg

2. Chopped Onions - 2tsp

3. Mustard Seeds - 1/4 tsp

4. Urad Dal - 1/4 tsp

5. Dry Red Chillies or Green Chillies - 2 to 3 nos

6. Curry leaves - 4 to 5 nos

7. Turmeric Powder - 2 pinch

8. Oil

9.Salt to Taste


         Wash & cut the top & bottom of the beans &  then chop beans into small pieces .Heat oil in a pan ,add mustard seeds ,wait till it splutter.Then add the urad dal ,dry red chillies & fry for 1 min ,now add the chopped onions ,curry leaves & fry until onions turn tender .Then add the chopped beans & give a stir .Then add salt ,turmeric powder & 1/4 cup water ,close the pan with a lid & cook in a medium flame . Stir cook until the beans turns tender.If want add shredded coconut at the end ....Very simple porriyal is ready to eat ...

March 17, 2010

Sura Puttu /Shark Fish Curry


1. Shark fish/Sura mean -1 no

2. Onion(big) - 1 nos(if want add extra )

3. Green Chillies - 5 to 6 nos

4. Garlic - 8 to 10 cloves (finely chopped)

5. Turmeric Powder - 1/4 tsp

6. Chilli Powder - 1/2 tsp

7. Fennel Seeds(Sombu) - 2 pinch

8. Curry Leaves - 9 to 10 nos

9. Coriander Leaves - 1 to 2 stk

10.Salt To Taste



Wash & clean the fish.Now boil the shark fish /sura in a vessel for about 6 to 8 mins .Check whether it is cooked , if not means boil for another 5 mins.Remove the fish from the hot water & peel the skin & remove the bones.Just rub it with ur hand ,the skin will comes off. Now scramble the fish & to this add turmeric powder, chilli powder , salt & mix it well . Heat oil in a skillet /pan ,add fennel seeds, chopped garlic , green chilli's fry for 2 mins .Then add chopped onions  ,curry leaves & fry until the onions turn light brown ,now add the scrambled fish & saute it well .Cook this in medium low flame until the moisture goes away from the fish & comes to grated coconut consistency.Don't add water ,close the lid & cook in low flame.Check for salt & give a stir for a while so that it won't stick to the bottom of the pan. Garnish it with coriander leaves & serve it hot .This is my  mother-in-law style ..
Note :If want add shredded coconut at the end of the process ,that is before taking off from the gas..this also gives extra flavour..this is my mom style...


March 15, 2010

Garlic Gravy / Puundu Kolambu


1. Garlic(full) - 1 no

2. Shallots(small onions) - 9 to 10 nos

3. Sesame Oil - 1 tbsp

4. Fenugreek Seeds(Venthaiyam) - 1/4tsp

5. Mustard Seeds - 1/4 tsp

6. Tamarind Juice (thick) - 1 1/2 tbsp

7. Red Chilli Powder - 1/2 to 1 tsp

8. Coriander Powder - 2 tsp

9. Curry Leaves - 7 to 8 nos

10.Salt to Taste                                  
              Peel  the skin of garlic & shallots .Slice each garlic into lengthwise ,cut shallots (small onions) into small medium pieces.Heat sesame oil in a skillet/pan & to this put mustard seeds allow it to splutter ,then add fenugreek seeds, sliced garlic , chopped shallots ,curry leaves & fry until garlic turns light brown . Now add red chilli powder, coriander powder & saute it well. Keep the stove in low flame & fry this until the oil cums out on sides. Now pour the tamarind juice ( depends on ur taste add more or less juice) & little amount of water & salt & allow it to boil for a while until the oil cums on top of the gravy /kolambu (see the picture).Cook it in a medium low flame..Now this hot gravy is ready to serve...Goes well with white rice... This is another dish from my Mom's kitchen .....thanx Mom.. 


March 11, 2010

French Fries /Potato Fries(My Mom Style)


1.  Potato - 2 to 3 nos
2.  Red Chilli Powder - 1to 2 tsp
3.  Salt
4.  GingerGarlic Paste - 1/4 tsp
5.  Oil For Frying
6.  Curry Leaves - 5 to 6 nos
7.  Mustard Seeds  - 1/4 tsp


              Peel the skin of potatoes,then wash & cut evenly into lengthy pieces.Now boil some water in a pan & put the the sliced pieces of potatoes into the boiling water & allow to boil for 5 mins.Add a pinch of salt .Drain the water from it & transfer the potatoes to a plate .To this add the red chilli powder, ginger garlic paste & salt & mix well together. Keep oil for frying & deep fry it.
Or else another method is keep a kadai/pan ,to that add little bit oil & then add mustard seeds ,allow it to splutter & then add the potatoes & curry leaves & cook until it turns golden in colur ,keep it in medium flame.Often give a careful stir (do not break the shape of potatoes)& also add oil ,so that the potatoes won't stick to the bottom of the pan . Hot & Crispy fries are ready to eat..This is my Mom's version of fries...Is this easy guys..Enjoy..


March 10, 2010

Chettinad Chicken Fry/ Kozhi Varuval


1. Chicken - 6 to 8 pieces

2. Turmeric Powder - 1/4 tsp

3. Ginger - 1 inch

4. Garlic - 4 to 5 nos

5 .Dry Red Chillies - 5 to 6 nos

6. Pepper Corns - 1/2 tsp

7. Fennel Seeds( sombu) -2pinch

8. Shallots(small onions) - 2 to 3 nos

9. Coconut shredded - 1 tbsp

10.CinnamonSticks - 1no

11.Cloves _ 2 nos

12.Cardamon - 1 no

13.Curd - 1 tsp

14.Salt To Taste

15.Oil For Frying


First clean & wash the chicken pieces ,then marinate it with curd & turmeric powder for 5 mins.In the mean time grind ginger,garlic,dry red chillies,pepper corns,fennel seeds, shallots,shredded coconut,cinnamon,cardamon,cloves to fine paste ,by adding required amount of water.Put this gravy to the chicken,add salt & mix all well to together so that the chicken is fully coated with the gravy & marinate this for about 1/2 hour. Keep oil in a skillet /pan & deep fry the marinate chicken pieces..
No need to add any extra masala powders , if want u can add extra red chillies for ur spicy...This is an easy ,simple fry ...I learned this from my mother-in-law.


March 05, 2010

Cauliflower Curry/ Cauliflower Poriyal


1. Cauliflower - 1/2 no
2. Shallots( small onions) - 2 to 3 tsp
3. Mustard Seeds - 1/4 tsp
4. Urad Dal - 1/4 tsp
5. Dry Red Chilli - 2to 3 nos
6. Curry Leaves - 4 to 5 nos
7. Shredded Coconut - 2 to 3 tsp
8. Turmeric Powder - 1/4 tsp
9. Oil 10 Salt To Taste

First boil the cauliflower pieces in water for about 5 to 6 mins (do not over boil).Drain the hot water & keep it aside.Keep oil in a pan / kadai ,add mustard seeds allow it to splutter ,add dry red chillies,urad dal & fry till the dal turns golden brown in color .In the mean time chop the half cooked cauliflower into small pieces. Now add chopped shallots/small onions & curry leaves & fry until onions turn tender. Now add the chopped cauliflower & to this
add little bit turmeric powder & salt ,mix it well . Sprinkle some water & close it wiith a lid & cook for 6 to 8 mins in a low flame .Before taking off from the stove ,add the shredded
coocnut & give a nice mix. Now this simple & easy side dish is ready to serve.....

February 28, 2010

Crab Gravy/ Nandu Kolambu


1. Crab/Nandu - 4 nos
2. Onions - 2 nos
3. Tomatoes - 1/2 no
4. Cloves - 2 nos
5. Cardamon - 1 no
6. CinnamonSticks - 2 nos
7. Bayleaves - 1 no
8. FennelSeeds - 2 pinch
9. RedChilliPowder - 2 tsp
10. CorianderPowder - 1 tsp
11. Turmeric Powder - 1/4 tsp
12. GaramMasala - 1/4 tsp
13. CoconutMilk - 1 1/2 cups
14. Ginger Garlic Paste- 1/2 tsp
15. CurryLeaves - 6 to 7 nos
16. GreenChillies - 2 nos
17. Coriander Leaves - 2 stks
18. Salt To Taste
19. Oil

Wash & clean the crabs (if want cut the body into 2 parts ) & keep it aside. Heat oil in a skillet/pan ,to that add cinnamon,cardamon , cloves, bayleaves, fennel seeds/sombu & allow to fry .Now add ginger garlic paste fry for 1 min ,then add curry leaves, chopped onions , sliced green chillies & saute it for a while , until onion turns golden brown .Now add the choppped tomatoes & stir it well for 2 to 3 mins. Then add the red chilli powder, coriander powder, garam masala powder & mix all well together (depends on ur spicy add extra tsp of chilli powder).Keep the stove in medium flame & close the pan with a lid & cook for about 6 to 8 mins ,till the oil leaks out on sides . Then add the pieces of crab & mix well with the masalas.After 2 mins add the coconut milk & required amount of water & cook the crab for about 10 to 15 mins in medium low flame by closing the lid,often give a stir ,so that nothing will stick to the bottom . The crab
colour will change to orange (see the above picture)In this stage add the coriander leaves on top & close the lid for another 5 mins in simmer flame..Now the hot Crab gravy is ready to eat .... Hot white rice will go well with this......Asusual goes with chapathi,paratha & tastes out of the world...