Awards Time

I would like to thank Krishnaveni Mahesh for these lovely awards.



I would like to share this award with
Sarah Naveen
Vrinda
MomOfTwoDeliciousBabies



I would like to share this award with
Aayis Recipes
Kothiyavunnu
HOME AESTHETICS



I would like to share this award with
Taste of Mysore
Curry World
Naadan Recipes



I would like to share this award with
Sandhya's Kitchen
Neivedyam
Simply Delicious



I would like to share this award with
Prema's Thaligai
Lakshana-Recipes
Nivedita's Kitchen

Flavored Poori / Methi Puri

Things you will need:

Wheat Flour- 2 cups
Water- 1/2 cup ; warm
Salt- 1/2 tsp
Dry Methi Leaves/ Kasoori Methi- 1 tbsp
Fried Onion- 1 tbsp
Red Chilli powder - 1/4 tsp ; optional
Ghee – 1 tsp
Oil- for deep frying

Preparation Method:

In a mixing bowl, add the flour, methi leaves,fried onion, salt and ghee.
Using water , knead the flour into a soft dough.
Add enough water to knead the flour well, but make sure the dough does not become sticky.
If it does, add some more flour and knead well.
Keep the dough aside for 15 to 20 minutes.
Make lime–size balls and using a rolling board and rolling pin ,spread /roll each ball into 4 inch rounds like a tortilla.
Use flour occasionally to make sure the dough does not stick to the rolling board.
Heat a pan with enough oil for deep frying.
Add a little salt to the oil to keep it from smoking.
Fry the poori one at a time, holding them under the oil on the first side until they puff.
Turn and fry till light brown.
Remove from pan and lay on paper-towel to lose the excess oil.

Serve hot with Paneer Makhni or Butter Chicken.

Sunshine Award


I would like to thank Krishnaveni for this lovely award :)




I would like to share this award with the following blogs/blog owners
Sarah Naveen, Vrinda, MomOfTwoDeliciousBabies, Shilpa, Kothiyavunnu, Sangeetha Sujith, Taste of Mysore, Curry World, Naadan Recipes, Sandhya's Kitchen, Neivedyam, Kaipunyam

To the award winners,


1.Put the logo within your post

2.Pass on to atleast 12 bloggers

3. Link the nominees within ur post

4. Let the nominees know they have recieved the award

5. Share the love and link to the person form whom you have recieved the award :)

Mango-Tomato Curry - Quick and Easy !!

Things you will need:

Mango - 2 nos.;cut into cubes;
Tomatoes-2; diced;
Onion- 1 medium size;diced
Curry Leaves
Turmeric powder- 1tsp
Red Chilli powder-1 tsp
Salt to taste
Mustard Seeds- 1 tsp
Green Chillies- 3 or 4 ; slit in half lengthwise
Oil- 2 tbsp
Coconut Milk- 1 can;

Preparation Method:

Heat oil in a pan.
Add mustard seeds and wait till they splutter.
Now add onion , green chillies,curry leaves and red whole chillies.
Once onion is brown in color,add turmeric powder and red chilli powder until the raw smell is gone.
Now add mangoes,tomatoes and salt and cook covered in low-medium heat for 5 mins.
Stir occassionally.
Now add coconut milk and simmer for a few minutes.
Do a taste test and add salt if required.

"Mango-Tomato Curry" is now ready to be served with warm rice and a side dish like Vendakka Mezhukupuratti.

Thanks to Aruna owner of VEGGIE PARADISE for sharing her lovely award with me :)

Thanks for this lovely Award :)

Thanks to Aruna Manikandan blog owner of VEGGIE PARADISE for sharing this lovely award with me.

Unniappam / Neyappam / Paniyaram ( Rice and Jaggery Dumplings)

In Celebration of Good News.....I received a good news yesterday that my cousin had delivered a healthy baby and both mother and baby are doing great....So to celebrate, I made Unniappams...

Unniappams can also be made in large quantity ahead of time and can be stored in an airtight container.Appakara also known as Paniyaram pan , is used to make Unniappams/Paniyarams.


Things You will need:

Rice Flour- 2 cups
Jaggery- 1/2 lb; melted
Cardamom - 1 tsp
Ripe Banana - 2 ; crushed/blended to fine paste
Baking powder -1/2 tsp
Oil- around 1/2 cup;to fill the pan
Water- 2 cups

Preparation Method:

Add jaggery to 2 cups of water and melt it on stove top.
After melting the jaggery completely, strain it.
In a bowl , add rice flour,baking powder, cardamom and blended/crushed bananas.
Now slowly pour the melted jaggery to this bowl ,little at a time,and mix the content really well.
Make sure there are no lumps.
Heat the oil in the pan.
Once oil is well heated, reduce the flame to medium high and pour the batter into each of the pan holes.



When the bottom of each Unniappam is brown , turn them over.
Once the Unniappam is brown in all sides , remove from pan.



Prepare and share with friends and family for all celebrations.





*****THIS RECIPE IS A WINNER*****

Shahi Murg Korma - Very Royal and Delicious!! (Awards)

In a pan dry roast the following:

Cumin seeds-1 tsp
Fennel seeds-1 tsp
Coriander Powder- 2 tbsp
Red Chilli Powder-1 tsp
Turmeric Powder- 1 tsp
Cloves- 2 or 3
Cardamom powder - 1 tsp
Star Anise- 1 piece
Cinnamon Powder-1 tsp
Pepper Seeds - 4 or 5
Nutmeg Powder- 1 tsp
Dry Ginger-1 tsp

Once the raw smell is gone , grind to a fine powder.

In the same pan heat 1 tbsp oil and add:
Chicken- 2 lb; boneless, skinless; cubed.

Once chicken changes its color add:

Onion- 1 medium sized diced
Green Chillies- 2 or 3 ; slit
Curry Leaves- few; chopped
Garlic- 3 or 4 ; chopped
Ginger paste-1 tsp

Saute till the onion is brown in color.

Now add the dry roasted powder along with 1 tsp garam masala powder.
Cook covered on low-medium flame for 4 mins.Stir occasionally.
Add 1/2 cup water and bring it to a boil.

Now add the following and let it simmer for a few minutes:

Cashew - 1/2 cup; powdered
Cream- 1/2 cup

Add salt to taste and garnish with chopped cilantro.

Serve hot with Chappathi/Indian Bread or Steamed Rice.




Thanks a lot to Sangeetha Subhash for sharing this Award with me.I would like to use this opportunity to thank all my readers for their encouragement.








I would like to pass these awards on to my blogger friends :

Ashwini
Shubha
Sumathi
Abraham
Deepthi

Thanks for the Award!!

Thanks a lot to Sangeetha Subhash and all who have visited , encouraged and inspired me to put this blog together....Thanks again....