Living Life....Artistically !!

Ragi Idly/Dosa

2011-10-13T09:25:00.000-07:00

I started to do some recipes with Ragi as my doctor advised to use Ragi more than Rice as it is rich in protein. Though i like ragi roti a lot, i dont prefer it often for the reason that, more amount of oil is required for that and so i decided to do some dish with Ragi which consumes less amount of oil and healthy and finally found Ragi idly and dosai.

Items Required:

Ragi flour - 1 Cup
Urad dhal - 2 cups
Fenugreek - 1 tbsp

Method:

Soak urad dhal and fenugreek seeds for about 4-5 hrs and grind them well till the batter becomes fluffy. Now mix the ragi flour to the batter and add required amount of salt to it. Keep it aside for 5-6 hrs till the batter ferments well.

Now the same batter can be used to prepare idly or dosa as we normally prepare the idly/dosa. Serve hot with any spicy chutney/idly powder.

Beetroot Vadai

2011-10-11T09:14:00.000-07:00

I had to try this recipe inorder to give my daughter some snacks made with beetroot to her school. I thought she would prefer vadai with sauce and so i went for this. The vadai came out really well and i am sure children would love it.

Items required:
Channa dal (kadalai paruppu) - 2 cups
Onion - chopped
Green chilly - 4 or 5 based on the taste
Beetroot - 1 small one, peeled and grated
Oil - for deep frying
salt as required.

Method:

Soak channa dhal for a min of 2 hrs. Now grind the soaked channa dhal, green chilly, salt and a pinch of hing to a course paste. Make sure the ground paste is not too smooth. It has to be coursely ground. Now remove it from mixie jar and add the chopped onion and grated beetroot to the paste.

Keep oil in a kadai and make small flat balls from the vadai paste and slowly put it in the oil.

Once the vadai turns golden brown, remove it from oil and keep it aside. Serve it with chutney or with sauce

Roti Pizza

2011-10-10T10:08:00.000-07:00

I came across a slightly similar dish of this kind and suddenly thought i can tweak it to my interest and can make my daughter eat it. Its a slightly lengthy process, but at the end a very delicious and a new tiffin of its kind.

Items required:

Onion, juicy tomato and green chilly - chopped into small pieces

Cauliflower, capsicum, Carrot and Cabbage - chopped into small pieces

Cheese - grated

Oil and salt - as required
Wheat roti - as required

Method:

Heat oil in a kadai and add onion and chilly pieces to it. Then add the vegetables one by one and mix well. At the end add the chopped juicy tomato pieces to it. Sprinkle required amount of salt. Keep it in medium flame and close the kadai with a lid. keep mixing the veg nicely for every 2-3 mins and make sure the veg are cooked nicely. Once the vegetable is cooked nicely remove from heat and keep it aside.

Now take a roti and place it in a plate. Now spread a layer of grated cheese and another layer of veg masala done above. Add another layer of grated cheese again. Close this with another roti now. Place the above arrangement in a roti tawa and heat it mildly so that the cheese melts and mixes with the veg masala nicely. Slowly turn the other roti down and again keep it in medium flame for few mins and remove from tawa.

Cut the above rotis into 4 pieces and serve it with sauce. Roti pizza is ready. This is a healthy dish for children as it has wheat rotis, lots of vegetables and cheese. It is a colourful dish too and i am sure kids will enjoy it.

Try this and let me know your comments :)

Rice Flour Upma

2011-10-09T09:56:00.000-07:00

This is one of my very fav tiffin item prepared by my mom. I havent seen or heard anyone else making this. I am not bothered about the nutritional value when it comes to this upma, i just go ahead for its taste. Here goes the recipe:

Items Required:

Rice Flour - 2 cups.
Onion - 1 peeled and cut in to small pieces
Green Chillies - As per taste. Chop into small pieces
Curry leaves
Salt
Oil

Method:
Take the rice flour and salt as per taste in a bowl and mix it with enough water so that the batter comes to dosa batter consistency.

Now heat oil in a kadai and add mustard seeds to it. Once the mustard seeds start to splutter, add the urad dhal. Once the dhal turns golden brown, add the cut onion, curry leaves and chilli pieces to it and slightly fry them. (if you wish, you can add little amount of salt to this)

Once the onion turns golden in colour, pour the rice flour batter to the kadai and keep mixing it well with the onion, chilly mix. Add some amount of oil and mix it well.

Low the gas flame now. Keep mixing the upma slightly so that so lumps are formed. Add little amount of oil now and then so that the upma turns crispy too.

After 5-10 mins, remove from flame and serve hot.

No side dish is needed for this. My daughter likes it with little sugar and i eat the upma as it is. Try this at your home and tell me your comments :)

Avalakki Vadai

2011-07-17T09:49:00.000-07:00

Hi Friends, i'm back again after a very long time. Hope i would be able to post recipes frequently hereafter :)

I saw this recipe in one of the TV cookery programs and found it so simple and delicious. So i immediatly tried this and it came out very well. This doesnt workout for people who wants to diet as its a deep fried variety and consumes little more oil than the usual vadas.

Items required:

Avalakki - Soft variety

Onion and green chillies - as required and cut into small pieces.
Curry leaves
Oil for deep frying
Salt and chilli powder as required

Method :

Wash the Avalakki in water and drain the water nicely. Add the onions, chilli, curry leaves,salt and chilli powder to the avalakki and smash the avalakki with the other items nicely so that a nice consistency is formed.

Now heat oil in a kadai and make small balls in vadai shape and drop them into the oil slowly.

Once the vadai is done, remove from oil and keep it aside. Avalakki vadai is ready to be served now.

Thengai Maangai Kadalai sundal

2010-11-18T20:30:00.000-08:00

This is a very quick and healthy snack which is tastier too.

Items Required:

1. Groundnut - 1 cup. Boiled and cooked.
2. Raw mango - cut into small pieces, 1 cup
3. Coconut - cut into small pieces, 1/2 cup
4. Carrot - 1 peeled and grated.
5. Onion - 1 cut into small pieces.
Salt
Coriander leaves - cut into fine pieces.

Method:

Add all the items above in a vessal and add required amount of salt. Mix them nicely and serve it.

Bread Bajji

2010-11-17T20:50:00.000-08:00

This is one of the snack item that my husband used to tell me to try. Looks like he had tasted it during his college days and wanted to taste it again. Finally one day, i had bread and besan powder at home and i tried it. It turned out to be a very easy and tasty recipe well suited for evenings. Here is the recipe:

Items required:

Bread slices - As required. Remove the browny edges of the bread and keep them aside.
Besan powder - As required.
Salt
a pinch of hing
idly/dosa batter - 1/2 cup
Oil for deep frying

Method:

Take a bowl and add the besan flour, salt and hing. Mix them slightly with dry hand. Now add the idly batter. Heat oil in a kadai. Once the oil is heated, add 1 or 2 tablespoons of oil to the besan flour. Mix them nicely and now add required amount of water and make a nice bajji batter.

Now dip the bread slices slightly on both the sides and drop it in the oil carefully. Do not dip the bread too much as it may get dissolved in the besan batter.

Once the bajji turns golden brown, remove it from oil and serve hot with coconut chutney or tomato sauce.

Try it and let me know your comments :)

Mother Theresa - Charcoal drawing

2010-11-17T01:57:00.000-08:00

Red Pumpkin/Parangikaai puli kuzhambhu

2010-05-28T03:04:00.000-07:00

Red Pumpkin, we call it as Parangikaai in tamil, is a delicious vegetable with a light sweetness in it. I love this veg in kuzhambhu, sambar or kootu. My mom used to prepare a different type of kootu with this, which i will post soon :)

This parangikaai puli kuzhambhu is an excellant combination with curd rice and the veg soaked in the kara kuzhambhu tastes yummy.

Items required:

Parangikaai/Red pumpkin - as required. Cut in to cubes.
Green chillies - 1 or 2 slit lengthwise.
Curry leaves
Tamarind - a small amla size soaked in water
Oil - 1 tablespoon
salt - required amount
sambar poweder - 3 tablespoons
fenugreek seeds - little. If fenugreek powder is avaible, take 1/2 teaspoon.
Mustard and Jeera seeds - little.

Method:

Heat oil in a kadai. Add the mustard and Jeera seeds. If you are using fenugreek seeds, add them now. Now add the pumpkin pieces, green chilly and curry leaves to the kadai and mix them well. Add required amount of water such the veg are just dissolved in the water. Add a pinch of turmeric powder and salt and let the veg cook in the water for few mins.

Once the pumpkin is cooked, add the required amount of tamarind juice extract, sambar powder, fenugreek powder and mix all of them well such that the powders dont form any lumps. Leave it in medium flame till the sambar powder and tamarind juice gets mixed with the veg nicely.

Remove from flame when the kuzhambhu is not so watery and not so thick. It has to be in medium consistency.

Serve hot with hot rice with a spoon of ghee and sutta appalam :)

Onion Bonda

2010-05-27T11:42:00.000-07:00

After continuous trials, i was able to make soft bondas. My husband love bonda and my daughter like them with sauce. But i couldnt make soft bondas and finally by adjusting the ingrediants slightly here and there i found the perfect measurement and finally could make tasty bondas. This is very simple to make and a delicious snack variety suited best for evenings with a cup of hot filter coffee :)

Items Required:

Besan flour - required amount.
Salt, chilly powder - required amount.
A pinch of hing
Onion, green chilly, corriander leaves - chopped.
Oil - for deep frying
Dosa/idly batter - 1/2 cup

Method:

Put all the above ingredients in a bowl. Do not add water to the mix. Now heat oil in a kadai. Once the oil is heated nicely, take 1 or 2 tablespoon full of oil and pour it to the bowl where the ingredients are there. Slowly mix the oil and the items. Take care not to hurt your hand. Now add required amount of water and keep it aside.

Now take small ball amount of the batter and drop it carefully to the oil.

Turn all the sides till the bondas becomes golden brown in colour. Remove and serve hot with a cup of coffee :)

Note: Adding the dosa/idly batter to the bonda mix really adds taste and brings the softness to the bonda than adding rice flour. Make sure to heat oil and add the oil to the mix before adding water. Tomato sauce or coconut chutney are best combinations for this :)

Paneer Fried Rice

2010-05-26T05:20:00.000-07:00

Paneer or cottage cheese, was never my favourite food item till i started tasting the paneer dishes after i started my professional life. And nowadays i have started to prepare recipes with Paneer at home. My hubby and daughter love fried rice a lot and i thought adding paneer to the fried rice would be more tastier and healthier too. Thats how i did this one day and it came out really well.

Items required:

Beans, Carrot, cabbage, capsicum - cleaned and cut into thin and slightly lengthy pieces
Onion - cut into think pieces
Basmati rice - cooked such that each grain is seperate
Oil/Ghee
Salt
Pepper powder
Soya Sauce
Paneer - cut into small cubes

Method:

Wash and soak the rice in water for 5 mins before cooking. Pressure cook it(with little salt) such that each grain is seperate. Keep it aside.

Now heat oil/ghee in a kadai and deep fry the paneer cubes first. Keep them aside.

Now fry the onions till they turn golden brown in colour. Now add the vegetables one by one and fry them in the oil nicely. Sprinkle little salt over the veg. Simmer the flame and keep frying, till the veg are cooked nicely.

Now add the rice and mix all of them well. Now add small amount of soya sauce and mix all of them well.

Finally add the deep fried paneer pieces to the fried rice and remove from flame.

Serve hot with tomato sauce.

Note: Since we dont add water to cook the vegetables, this requires little more oil than what we use normally.

Mango Sweet Pachadi

2010-05-24T09:54:00.000-07:00

Sweet mango pachadi...ummm..i just love this from my childhood. I'm not a lover of eating raw mango, but i love this pachadi for the mixture of sour and sweet taste. This is very simple to make and has delicious taste. Now my daughter also likes it a lot and she prefers this as a side dish for most of the tiffin items :)

Items Required:

Raw Mango - 1 no
Jaggery - 1 cup
Turmeric and salt - a pinch

Method:

Cut the mango into not so small pieces. Heat a kadai and add this mango pieces with enough amount of water, so that the mango gets cooked nicely. Add a pinch of turmeric and salt to the mango/water mix and let them cook for 10 minutes.

Once the mango is cooked nicely, add the jaggery and mix them well.

Leave it in the flame till the jaggery gets mixed with the mango pieces nicely and the jaggery state has become slightly thick.

Note: If you like the flavour of cardamom, it can be added at the end.

Simple and tasty mango sweet pachadi is ready. It can be preserved in fridge till a week and can be used.

Try and do let me know your comments.

Coconut Chutney

2010-05-21T10:15:00.000-07:00

This chutney is one of our favorite one, which goes very well for almost all tiffin items. This is also the most quickly and easily made chutney.

Items required:

Coconut pieces
Green chilly - according to taste
Ginger - 1 small piece
Garlic pods - 4-5
salt
Mustard seeds, urad dhal, curry leaves - for tadka

Method:

Grind all the items given above( except the tadka items )in a mixie. Once the chutney is nicely ground, transfer the chutney from the mixie jar to a vessel. Now heat little oil in a kadai and prepare tadka and add it to the chutney.

Onion Dosa

2010-05-21T10:08:00.000-07:00

Me and my husband love dosas than idly :) I recently had onion dosa in a restaurant in bangalore and just loved it for the taste. Nowadays i have developed the habit of researching anything that i eat outside for the ingredients and the method. This recipe came out like that. Please try it and i'm sure you will love it. :)

Items required:

Dosa batter
Onion, Green chillies, Corriander leaves - finely chopped
Grated coconut - small amount.
Mustard seeds, urad dhal, Jeera and till - for seasoning
Salt

Method:

Heat little oil in a kadai and add all the items for seasoning. Now mix it with chopped onion, green chilly and corriander leaves. Add the grated coconut also to the mix. Sprinkle very little amount of salt and mix it well and keep it aside.

Now heat dosa pan and spread little oil on it. Once the pan is hot enough sprinkle water on the dosa pan. Now spread a dosa on the pan and add oil on the dosa border. Let the dosa be little thicker. Now spread the onion-tadka-coconut mixture on the dosa and spray little oil on them. With the help of dosa karandi, press the onions slightly so that it gets sticked to the dosa nicely.

Once one side of the dosa is cooked, slowly turn the dosa to the other side and press the dosa gently. Keep the flame little high so that the onions become crispier. Now remove the dosa from the pan.

Delicious onion dosa is ready to be served with coconut chutney.

Note: Non-stick dosa pan is the best and after the onion part of the dosa is cooked, i just slide the dosa to the plate gently and not use the karandi to take it out. Using karandi may take off the onion layer from the dosa. Also grated carrot can also be used to the mix.

Try this and let me know your comments :)

Kuzhi Paniyaram (Spicy)

2010-05-18T03:48:00.000-07:00

This is one of the famous dish in chettinad side of Tamilnadu. I generally use idly batter itself for preparing this and havent felt the taste as less in any ways. This is one of our favourite dish which will be there every sunday. Spicy tomato chutney and coconut chutney are the best combination for this.

Items required:

Idly batter
Onion, green chilly, corriander leaves - finely chopped
Salt - little
Mustard seeds, urad dhal - for seasoning

Method:

Mix all the ingrediants. Make sure the batter is not so thick and not so watery. It has to be in medium thickness.
Now heat the paniyaram kadai and add oil in each of the hollow.

Once the oil is hot enough, pour little batter in each of the hollow. Increase the flame and wait till one side is cooked nicely.

Now with the help of a sharp spoon, turn the paniyaram so that the other side gets cooked well.

Once the paniyaram is cooked and turns golden brown in colour, remove from the kadai and serve hot with any spicy chutney :)

Grated carrot can also be added to the batter for variation. Try it and let me know your comments.

Recognition

2010-05-13T23:47:00.000-07:00

I'm very to share with you all that my recipe is chosen as Recipe of the day in http://therecipediary.com/.

Thanks to all of you, my friends for your continuous support and encouragement :)

Tomato Rice

2010-05-12T10:30:00.000-07:00

This is a simple and tasty lunch time dish which can be made quickly too. I somehow never liked tomato rice during my school and college days and suddenly started liking it very much now :) Try this method and let me know your comments :)

Items required:

Tomatoes - 4 big ones or 5 medium sized, chopped nicely
Basmati Rice - 1 cup
Green chilly - 1 or 2 for flavour, slit lengthwise
Onion - 1 big sized or 2 medium sized, chopped nicely
Sambar powder/Red chilly - 1 1/2 tablespoon
Salt
Oil - for seasoning
Curry leaves

Method:
Wash and soak the rice for 10 mins. Now heat cooker pan in stove and add little oil in it. Put the curry leaves in it and add the chopped onion and green chilly to it. Once the onion turns golden brown in colour, add the chopped tomatoes and saute them well. Now add the rice, required amount of salt, sambar powder and a pinch of turmeric powder to it. Add enough amount of water to the mix. (Make sure not too much of water is added because tomato also leaves some water when cooked.)

Close the lid and leave it for 5 whistles. and switch off the flame. Once the steam is completely stopped open the lid and transfer the rice to a hotpack.

Note:
1. While sauteing, a small amount of ginger-garlic paste and perunjeeragam can be added for flavour.
2. Corriander leaves and fried cashews can be used for garnishing at the end.

Delicious tomato rice is ready to be served. Try it and let me know your comments :)

Vegetable Noodles

2010-05-10T22:57:00.000-07:00

I have not had noodles until i got married. My husband asked me to cook maggie and that was how i started eating noodles. But we started hearing the comments, that eating maggie more frequently is not good for health and i heard lot of controversies going on about the maggie masala. Then i started to find out ways to do similar noodles at home without maggie. Finally i found out this recipe and it came out really yummy. Now i'm doing this once in a week and my husband and daughter love it. Try it and let me know your comments :)

Items Required:

Noodles - 1 big bowl. I took an amount that can serve 3 people
Vegetables (beans, carrot, Capsicum), - 1 Cup
Chopped onion - 1/2 Cup
Red chilly - 2 or 3 (adjust according to the spicyness you want)
Ginger - a small piece
Garlic - 5 or 6 pods
Oil
Salt
Soya Sauce and Tomato Sauce

Method:

1. Slit the red chilly and remove the seeds from it. Grind the slit chilly pieces, ginger and garlic to a nice paste.
2. Heat water in a bowl and when it starts boiling, switch off the flame and put the noodles in the boiling water for 2-3 mins. Now drain the water and pour chill water on the noodles and leave it for 2-3 mins again. Now drain that water also and keep the noodles aside.
3. Heat a dosa pan in stove and spread oil on the pan evenly. Now take small amount of noodles and spread them in the pan evenly. Sprinkle little oil on the noodles and leave it till it becomes separate and little crispy. Repeat the same step for all the noodles and keep them aside.
4. Heat oil in a kadai and add the chopped onions. Once they become golden brown in colour, add the chopped vegetables.Sprinkle little of salt over them and fry them in the oil.
5. Add the ground masala. Once beans is cooked, add the noodles to the kadai and mix them slowly such that the noodles doesn't break. It should remain like noodles and should not become like semia. Fry them nicely together the vegetables for 2 more Min's. Now sprinkle little of soya sauce on the noodles and mix them again.
6. Remove from flame and serve hot with tomato sauce.

Note: This is slightly a lengthy process, but at the end gives complete satisfaction that we are able to do a good and clean noodles recipe at home :) Do try it and let me know your comments.

Potato Stuffed Paratha

2010-05-07T01:10:00.000-07:00

I used to get scared of making parathas as i assume the process to be little time consuming than making rotis. When i had lots of potato lying in my kitchen basket finally i decided to do potato stuffed paratha. The best combination for this is any raitha with pickle. (i came know this from my husband :)) Though the process is little longer, its worth for the delicious taste :)

Items required:

Chapathi dough
Potato - cooked, skin peeled off and mashed nicely.
onion - cut into thin pieces
Ginger garlic paste - little
chilly powder - little
salt and oil

For the stuffing, heat oil in a kadai and add the mustard seeds. Once it starts to splutter, add little amount of jeera and add the onions. Add little amount of ginger garlic paste also. Saute them well and now add the mashed potato to the mix. Sprinkle salt and chilly powder to the masala and leave it in the flame for 2 mins till the raw smell of the chilly powder is gone. Remove from flame and keep it aside.

For paratha, make small balls of the chapathi dough and spread it to thin chapathis. Place small amount of stuffing inside and close the chapathi from all ends. Sprinkle little amount of wheat flour on the ball and spread the chapathi again very gently. Now cook it in a pan. Add oil/ghee around and on the chapathi and cook it well.
Serve hot with raitha and pickle. :)

Do try and let me know your comments.

Potato Capsicum Masala

2010-05-06T10:42:00.000-07:00

This is one more out of my creativity (hihihi) I used to watch my north indian friends bring this one for their lunch. The dish looks so impressive that one day i started making it myself assuming the ingredients. Thank GOD! it came out well and went on very well with Chapathis :) One more good thing about this is, we could eat capsicum in the form of poriyal too apart from adding it to the sambar.

Items Required:

Potato - 2 nos.
Capsicum - 1 big no.
Onion - 1 big no.
Garam Masala - little
Chilly Powder - little

Method:

Cut the vegetables in cube shapes. Let the pieces be not too small neither too big. Now heat oil in a kadai and add the mustard seeds and jeera. Now add the onions and ginger garlic paste and fry it well. Once the onion turns to golden brown colour, add the potato pieces. Simmer the flame and saute the mix nicely and leave it. Keep checking if the potato is getting cooked. Once 80% of the potato is cooked, add the capsicum pieces to the mix and add a pinch of turmeric powder and required amount of salt. Do not cook the vegetables with water. Let it get cooked in the oil itself. Now add required amount of chilly powder and garam masala and a teaspoon of oil and mix the masala well. Remove from flame after 5 mins.

This goes very well with Chapathi. Ladies finger can also be added to this recipe. But for that the ladies finger pieces have to be deep fried first and then it should be added to the above recipe.

Do try this and let me know your comments :)

Onion Tomato Chutney

2010-05-05T04:23:00.000-07:00

We all love this chutney at my home as it goes very well with almost all south indian tiffin items. I even love to have this with curd rice :) My mom's preparation of this chutney is without garlic, but garlic do surely enhance the taste and flavour of this chutney. Do try this and let me know your comments :)

Items Required:

Onion - 1 big or 2 small ones
Tomato - 2 medium sized ones
garlic pods - 3 to 4
Ginger - small piece
Tamarind - small amla size
red chilly - 5-6
Channa dhal, urad dhal, jeera - little amount

Method:

Heat oil in a kadai and add red chillies, tamarind piece, channa dhal and urad dhal to it. Once the dhals turn to golden red colour, add the jeera seeds. Remove the content from the kadai and put it in a plate. Let it cool for some time. Now in the same kadai, add the chopped onion, garlic and ginger piece to the oil and fry till the onion becomes golden colour. Add the tomato pieces to it. Simmer the flame and leave it till the tomatoes are nicely smashed. Switch off the flame and let it cool for sometime.

Now grind all the above with required amount of salt. Finally season it with mustard seeds and curry leaves.

Delicious onion tomato chutney is ready :)

Mango Rice

2010-05-03T23:15:00.000-07:00

I came to know this recipe through one of the website in internet and we all loved it a lot. I try to use as much mangoes as possible during the mango season. For this recipe its better to use raw mango which is not too sour and not sweet. It has to be in medium sour for the mango rice to taste good. Here comes the recipe. :)

Items Required:

Raw mango - 1 no. grated
Mustard seeds, urad dhal, channa dhal, Groundnut, curry leaves for seasoning
Green chilly - 3. Cut into small pieces or slit lengthwise
salt, turmeric and oil as required
Rice - cooked and dried so that each grain is separate.

Method:

Heat oil in a kadai and add the seasoning items. Now add the green chilly and a pinch of turmeric and mix them well. Now simmer the flame and add the grated mango. Add little amount of salt and mix it well. Let it cook for 2 mins. Now add the cooked rice to the mixture and slowly mix the mango and the rice together make sure the rice doesnt break. Let the flame be in sim only. Leave it for 2 mins and remove from flame.

Garnish with corriander leaves. Mango rice is ready :)

Idly upma with idly podi

2010-05-03T04:31:00.000-07:00

This is one of the dish that came out of my creativity. I was planning to prepare idly upma one day and i was thinking of the common comment from my husband for this dish "This is tasty except not spicy(kaaram)' So i was thinking what can i do to fill that instead of adding green chilly. Then i thought why not i sprinkle idly podi at the end which will surely add more spicy to the dish and this came like that. My husband liked it a lot and our breakfast went on well that day :) Hope you also like it.

Items required:

Idly - 8 nos
Curry leaves, mustard seeds, urad dhal, red chilly - for seasoning
salt
oil
idly podi - 3 tablespoons

Method:

Prepare idlies and keep it for dry for sometime. Now smash the idlies nicely. Heat oil in a kadai and add the seasoning items. Add a pinch of turmeric powder and add the smashed idly to it. Now sprinkle little amount of salt and mix all of them well. After 2 mins sprinkle the idly podi over the upma evenly and add some amount of oil and mix it well. Remove from flame after 2 mins.

Hot and spicy idly upma with podi is ready :)

Potato Dry peas Kurma

2010-04-30T02:53:00.000-07:00

I didnt know this tasty kurma till my marriage. My sister in law makes this and it goes very well with Idly and Dosa :) The recipe is not very hard to make. Please try it and let me know your comments.

Items required:
Potato - 3 big sized. Cooked and mashed (not so much. The potato pieces have to be seen)
Dry Peas - 1 cup. Soak in water for 8 hrs and cooked in single whistle.
Turmeric powder - a pinch
Aniseed (perunjeeragam)

For gravy:
Ginger - small piece
garlic - 5 pods
Green chillies - 3
Coconut pieces - 3
Cinnamon - a small piece
Cloves - 1 piece
Onion - 1 big or 2 small ones
Tomato - 1 big or 2 small ones
Dania seeds - 2 tablespoon.

Method:

Dry fry the dania seeds in a kadai and the gravy items along with dania has to be grind well. Now Heat oil in a kadai and add aniseeds. Now add the cooked dry peas and potato pieces and fry for a min. Add the grind gravy, turmeric powder and salt and add little amount of water and leave it in the flame for 5 mins. If required add a slit green chilly. Once the raw smell of the gravy is gone, remove from fire.

Garnish with corriander leaves. Try it and let me know your comments.

I'm posting this recipe for Suma's 'Delicios Dals' From India event.

Dad-Daughter Love

2010-04-20T04:03:00.000-07:00

This is a potrait of my husband and daughter. I just love the photo so much that i started to draw it with charcoal pencil. This is my first attempt on potraits and i'm very happy that i have done justice to it though the picture is not 100% perfect.

Please share your comments :)