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Friday, April 30, 2010

Moongdal Payasam

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Moongdal Payasam:
Today, is a wonderful day!…yes…It’s my Parent’s Wedding Anniversary. It’s a very special moment, as in a sense, they denote a sense of achievements..! And it brings back the lovely memories of our past. In this special day, I pray Almighty to bless My Parents with good health and happiness forever. 
Wishing you a very HAPPY ANNIVERSARY
The excitement of today started with delicious dessert  Moongdal Payasam. This is creamy rich, very tasty & full of golden cashews and raisins. I am glad to share my happy momemts with you all. This recipe is very simple to prepare as you can see…                          
·Moong dal                                                - 1 cup
·Jaggery grated                                          - 1 ½ cup
·Coconut pieces                                         - ½ cup
·Ghee                                                         - 2 tbsp
·Cashew                                                    - 8
·Cardamom                                                - 2
·Raisins                                                      - 10
·Milk                                                           - 2 cup
·Poppy seeds                                             - ¼ cup
·Almond nuts                                              - 4 to 5
1.     Heat 1 tbsp ghee in tawa, roast yellow Moongdal to light red colour, and releases the rich fragrance.
2.     Remove them to a plate.
3.     Add 1tbsp ghee, roast cashew, crushed cardomom & raisins to golden. Take care not to burn. Remove them to plate.
4.     In a pressure cooker, take roasted moongdal, milk, soaked poppy seeds, 1 cup water and allow to cook for 2 whistles.
5.     Once the pressure is gone, open the lid and mash the contents.
6.     Take grated jaggery in a thick bottomed pan, add ½ cup water, allow the jaggery to boil on low flame with stirring.
7.     Turn off the flame, filter the thick jaggery water ( to remove dirt)  and add to the mashed contents. Mix well.
8.     Take coconut pieces, grind to paste in blender by adding little water to it.
9.     Now add this coconut paste and stir.
10.  Let it boil in low flame for 5 mins or more, until it reaches thick, creamy consistency.
11.  Taste it and add little milk, if required.
12.  Add the roasted cashews, cardamom and raisins.
13.  Garnish with grated almond nuts.
14.  Nutritious n yummy Moongdal payasam is ready to be served.

Happy Time

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Happy Time:

My blogger friend Jo of Panch Pakwan has honoured me with this great looking awards. Thanks for awarding it to me dear. It’s been a blessing and an ispiration to meet all of you through your wonderful blogs.

 One of the rule that accompanies this awards is to share 5  favorite recipes.
( that’s really a tough job, as my list continues endless)
But as per rule, My top five are

·         Chhole Masala

·         Crispy Thattai

·         Thalapakattu Biryani

·         Spicy Chilly Chicken Gravy

·         Gobi Pakora


I would like to pass this Awards and my Love, to Uma , Fathima, msihua, Pam, Meena, GayathriRaj and Superchef.

Hot n Spicy Chilly Chicken

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Hot n Spicy Chilly Chicken:Like us on Youtube for more Video Recipes
This is a rich chicken recipe, which is not that easy to prepare, but can be very special and mouthwatering dish.  It is just apt to be savored during evenings and it makes an excellent dish to be enjoyed by everyone. This goes well along with Fried Rice and Noodles. Here’s the recipe of the great Hot n Spicy chilly chicken, that is sure to tickle your taste buds! :)                                        
·Chicken boneless                                        - 200 g
·Oil                                                             - 200 ml
·Onion                                                        - 2
·Green chilly                                               - 2
·Ginger garlic paste                                     - ½ tbsp
·Capsicum                                                  - 1
·Spring onion                                              - ½ cup
·Tomato sauce                                            - 1 tbsp
·Hot n sweet chilly sauce                             - 2 tbsp
·Vinegar                                                     - ½ tsp
·Soya sauce                                               - 2 tbsp
·Egg                                                          - 2
·Pepper                                                      - 1 tsp
·Ajinomoto                                                 - 1 tsp
·Corn flour                                                  - 1 tbsp
·Red chilly pwd                                           - 2 tbsp
·Salt to taste
1.     Take the boneless chicken, wash well. Strain water from it completely and allow to dry.
2.     Marinate the chicken in soya sauce, egg, salt, pepper, ajinomoto, corn flour and red chilly pwd for 1 hr.
3.     Heat oil and deep fry the chicken pieces.
4.     Drain and keep in tissue paper to remove the excess oil from it.
5.     Heat oil in a thick bottomed pan, sauté chopped onion, green chilly and ginger garlic paste.
6.     Once the onion turns transculent, add capsicum and sauté for 2 minutes.
7.     Now add chopped spring onion, continue frying.
8.     Sprinkle, 1 tbsp red chilly pwd, 1 tbsp tomato sauce, 2 tbsp hot n sweet red chilly sauce, 1 tbsp soya sauce, ½ tsp vinegar and salt.
9.     Keep the flame low, mix well.
10.  Add fried chicken pieces to the pan, toss to combine.
11.  Add ½ cup water and allow to cook, so that the chicken absorbs all the spices to it.
12.  Remove from heat.
13.  Serve hot with Fried rice  or Noodles.

Friday, April 23, 2010

Aattukaal Paya

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Aattukaal Paya: ( Lamb Leg Masala)
Click  here  to view the step -by - step recipe for Aatukaal paya.
Aattukal Paya is an authentic spicy TamilNadu recipe.
Idiyappam and Aattukal paya is an excellent breakfast menu. Most of the South Indian restaurants, serve this Paya with Idiyappam, Aappam, Steamy Idly, Hot spongy dosa, Chapati, Roti and Parathas. My Mom prepared this and It tasted awesome with rich spicy aroma. This can also be taken as hot soup. 
Preparation is quite simple and the taste lies on the right mixing of ingredients. Just pour a bowl full of hot Aattukkal Paya, over a plate of soft Idiyappams and relish the taste. I love to share this healthy, tasty recipe with you here. 
Try it and let me know how tasty it is :)          
·Goat Leg                                       - 2
·Onion                                            - 4
·Tomato                                         - 3
·Oil                                                - 5 tbsp
·Turmeric pwd                                 - 1 tsp
·Green chilly                                   - 3
·Cumin                                           - 1 tsp
·Saunf                                            - 1 tsp
·Pattai                                            - 2
·Cloves                                          - 3
·Bay leaf                                        - 1
·Ginger garlic paste                        - 2 tbsp
·Red chilly pwd                               - 2 tbsp
·Coriander pwd                               - 1 tbsp
·Coconut pieces                             - 1 small cup
·Mint leaves                                    - 1 cup
·Curry and coriander leaves             - 1 cup
·Fresh lemon juice                          - 1 tbsp
·Salt to taste
1.     Clean the Goat’s legs, wash it thoroughly.
2.     Cook with 1 tsp turmeric pwd, little salt and 4 cups of water in pressure cooker . After 1 whistle, lower the flame and allow to cook for 1 hr.
3.     Meanwhile, chop onion, tomato, green chillies, mint leaves, curry and coriander leaves.
4.     Grate coconut to pieces and grind to thick paste in blender by adding little water.
5.     Heat oil in a thick bottomed pan, add cumin, saunf, pattai, cloves and bay leaf. Wait to crackle.
6.     Add chopped onion, sauté to light brown.
7.     Add ginger garlic paste, green chilly, mint leaves, coriander and curry leaves. Continue frying.
8.     Add tomato pieces, allow to cook, until it turns soft.
9.     Now add turmeric pwd, red chilly pwd, coriander pwd and little salt ( already salt is added while cooking goat’s leg)
10.  Combine well and fry, till oil comes to surface and a spicy smell arises.
11.  Add the cooked goat’s leg soup, stir well.
12.  Allow to cook in high flame, till it bubbles.
13.  Check for salt and seasonings and adjust accordingly.
14.  Add thick coconut paste, allow to just one boil and remove from flame..
15.  Add 1 tbsp fresh lemon juice. Mix well.
16.  Sprinkle finely chopped coriander leaves.
17.  Serve hot with steamy Idly, Idiyappam, chapatti,parathas and roti.
Updated Now:
Click  here  to view the step -by - step recipe for Aatukaal paya.

Thanks for your visit..!
Happy Cooking..:)

Thursday, April 22, 2010

Rajma Masala

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Rajma Masala:
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Hurray…! I’m back in my sweet home, after a lovely vacation and joyful memories…!
So Happy to meet you all  again. My heartiest thanks for your warm wishes and love. Its been a bliss to meet all of you, thro your wonderful blogs.
As, I have told, am here with yummy collection of recipes from my Mom & Mil…
Today’s recipe is  Rajma Masala, one of my fav dish. It’s a tasty and healthy side dish for Roti, chapatti and all tiffin menus. Check out and let me know, how u enjoyed it   :)
·Rajma                                           - 1 cup
·Butter                                            - 2 tbsp
·Cumin seeds                                 - 1 tsp
·Bay leaf                                        - 1
·Asafetida pwd                               - ¼ tsp
·Onion                                            - 2
·Ginger garlic paste                         - 1 tbsp
·Tomato                                         - 2
·Red chilly                                      - 2
·Coriander pwd                               - ½  tbsp
·Garam masala pwd                        - ½ tbsp
·Fresh lemon juice                         - 1 tbsp
·Salt to taste
·Coriander leaves
1.     Wash and soak Rajma (red kidney beans) overnight.
2.     Pressure cook it until it is soft.
3.     Heat 2 tbsp butter in a thick bottomed pan.
4.     Add cumin seeds, bay leaf, asafetida pwd and allow to crackle.
5.     Add chopped onion and sauté to golden.
6.     Add ginger garlic paste. Fry briefly.
7.     Smash tomatoes and red chilly in blender and add to above.
8.     Allow to cook until, oil separates.
9.     Add turmeric pwd, red chilly pwd, coriander pwd, garam masala pwd and salt.
10.  Stir well. Add 1 cup water and allow to cook covered for 5 mins.
11.  Now add cooked rajma along with the stock.
12.  Mix well and further cook in low flame for 5 mins.
13.  Once the Masala attains thick consistency, remove from flame.
14.  Add 1 tbsp fresh lemon juice and stir.
15.  Garnish with chopped coriander leaves.
16.  Serve hot with Roti, Chapati, Variety rice or Steamed white rice.
17.  Healthy, tasty and colorful Rajma masala ready to delight you.

Tuesday, April 13, 2010

Badam Payasam

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Badam Payasam:   For more Video recipes Subscribe here
Wishing you all a very Happy Tamil New Year…!!!
In India, Festival occasions and special days are marked by a payasam. Today, I tried ‘Badam Payasam’ one of the easiest and nutritious among the payasam, It’s a pure delight, tasty and quick to make. This payasam is loaded with the goodness of almond and serves great for all occasion. While preparing this, always keep the flame low and turn off the flame, once the first bubble appears. ( payasam turns watery, if its boiled more) Try and enjoy :)
And I am starting to native, to enjoy the vacation. I’ll be missing your lovely posts. But be back soon with nutritious recipe collections from my MOM and MIL. 
Wishing you all a tasty, happy holiday season. See you soon…Take Care.
Here’s the recipe for the tasty dessert Badam Payasam
·      Almonds                           - 25
·      Milk                                   - 1 l
·      Sugar                                - ¾ cup
·      Cooking camphor              - a pinch
·      Saffron                             - a pinch
·      Cardamom pwd                 - ¼ tsp
·      Pista nut                            - 2
·      Cashew                             - 4
1.   Blanch the almonds, peel off the skin and grind the almonds to coarse paste by adding ½ cup of milk.
2.   Take remaining milk in a thick bottomed vessel, allow to boil.
3.   Continue boiling in low flame, until it reduces to half of its quantity.
4.   Add sugar and stir well. Further allow to boil for few mins.
5.   Now add the badam paste, stir well and continue boiling in low flame.
6.   Mix cooking camphor and saffron in 1 tbsp of warm milk, mix well.
7.   Add this to the payasam, combine.
8.   Once the first bubble starts appearing, Turn off the flame,
9.   Add cardamom pwd and garnish with grated pista, cashew, almond and cashew nuts.
10.Yummy Yummy Badam payasam is ready. Serve hot or cold.:)