MY REFRIGERATOR AND AN AWARD

Here is my refrigerator for Show me your Refrigerator Event by Divya . This was my first purchase immediately after my marriage.I love this colour .It is a two door Samsung Silver Fresh refrigerator .

My freezer door have my daughter's fruits magnets .

Have assembled my hubby cups and awards received from his football , badminton and cricket matches .I have kept them here , so that my daughter doesn't touch them .

Have a fridge cover with pockets to have my groceries list and supermarkets bills.



Freezer with frozen foods and ice creams .


Neethu and Pavani has passed me this cute award . Thank you friends . It's my pleasure to hold it.




To accept this award the guidelines are:

1) Thank the person/people who honoured you .
2) Tell 7 things about you .
3) Pass the award to 15blogger whom you think are fantastic.

I am passing this award to all my blogger friends . All of them are fantastic .

Repost for Global Event

Indian Flatbreads for Global Kadai Event--Indian Flavoured Flatbreads hosted by Sandhya ,initially started by Cilantro .

ROOMALI ROTI


MOONG DAL PARATHA


RADISH CHAPATHI

PAPPAD CHAPATHI


SPICY METHI CHAPATHI

ALOO PARATHA


DAL COCONUT CHAPATHI

URAD DAL CHUTNEY

INGREDIENTS :

Urat dal - 1/2 cup
Coconut pieces - 3
Asafoetida - 1 tsp
Red Chillies - 3
Curry leaves and Coriander leaves - few
Salt to taste
For tadka : Mustard and Urat dal - 1/2 tsp
Red Chillies - 2

METHOD OF PREPARATION :

1) Roast the above said ingredients with a spoon of oil till the flavour rules out and allow it to cool .
2) Then grind them with little water and salt .
3) Temper it with mustard , urat dal , red chillies .

RAGI DOSAI VERSION 2

INGREDIENTS :

Ragi flour - 1 cup
Channa dal - 1/2 cup
Groundnut - 1/2 cup
Salt to taste

METHOD OF PREPARATION :

1) Soak channa dal and groundnut for 2 hours .
2) Then grind it with little water . Add ragi flour to it and make batter for dosa consistency with salt.
3) Heat oil in a dosa pan .Spread a ladle of batter . Apply oil . After 3 minutes , flip to its side .

Serve hot with Chutney.

ROHU FISH FRY

This is my 350 th post .




INGREDIENTS :

Rohu fish : 200 gms
Turmeric powder - 1 tsp
Chilli powder -1 tsp
Garam masala powder - 1 tsp
Biriyani masala - 1 tsp
Salt to taste
Pepper powder - 1/2 tsp
Fish masala - 1 tsp
Ginger - garlic paste - 1 tsp
Lemon juice - 1 whole lemon juice .

METHOD OF PREPARATION :

1) Marinate the fish with the above ingredients for 1 hour.
2) Shallow / Deep fry them .

This goes to Mymoonah's Iftar moments Event .

GINGER PICKLE / INJI THOKKU

INGREDIENTS :

Ginger - 200 gms
Tamarind - a small lemon size
Garlic cloves - 1/2 cup
Mustard - 1 tsp
Gingelly oil as per requirement
Turmeric powder - 1 tsp
Asafoetida - 1 tsp
Salt to taste
Sugar - 1 tsp
Chilli powder - 2 tsps
Methi powder - 1 tsp (Dry roast methi seeds and make powder)

METHOD OF PREPARATION :

1) Clean ginger and finely chop them .
2) Heat oil in a pan . Once hot , add mustard . When it splutters , add garlic cloves and saute till tender.
3) Then , add ginger to it and saute well .
4) Add all the powders , salt , sugar , asafoetida and tamarind juice.
5) Simmer to slow flame and cover with a lid.Cook till the oil separates and thickens. Store in a dry , clean container . Can use for a week .

Serve with Curd Rice .This goes to Priya's Think Spice : Think Fenugreek seeds event .

IDLY WITH TOMATO CHUTNEY

IDLI :

INGREDIENTS :

Idli Rice - 4 cups
Urat dal (round ) - 1 cup
Methi Seeds - 1 tsp

METHOD OF PREPARATION :

1) Wash and soak rice for 5- 6 hours with methi seeds.
2) Soak dal for 1 hour.
3) Grind dal and rice separately and mix them in a big vessel . Ferment it for a night .
4) Next day , mix them well with a ladle . Store in a dry container .

Idli goes to Priya's Think Spice : Think Fenugreek seeds event .

TOMATO CHUTNEY :

INGREDIENTS :

Tomato - 5 ripen
Ginger - 1 small piece
Garlic - 2 cloves
Coconut - 4 pieces
Jeera / Cumin Seeds - 1 tsp
Curry and Coriander leaves as you wish .
Chilli powder - 2 tsps
Turmeric powder - 1 tsp
Salt to taste
Coriander powder - 1/2 tsp
Mustard and Urat dal for tadka .

METHOD OF PREPARATION :

1) Grind all the ingredients except mustard and urat dal with sufficient water.
2) Heat oil in a pan . Add Mustard and Urat dal . When it splutters , add the grinded mixture to it.
3) Simmer to slow flame . Cook it thickens .

Serve hot with Dosa / Idli .This combo goes to Mymoonah's Iftar moments Event .

REPOSTS FOR LET'S GO SPROUTS EVENT

The following recipes goes to Let's Go Sprouts by Priya Suresh .

1) GREEN GRAM SPROUTS NOODLES ROLL :


2) SPROUTS BAG



3) GREEN GRAM SPROUTS SALAD :


4) SPROUTS BRINJAL STIR FRY:

COCONUT AAPPAM

INGREDIENTS :

Raw rice -- 1 cup
Fully boiled rice-- 1 cup
Methi seeds -- 1 tsp
Urat dal -- 1 handful
Coconut - 1/2
Elachi powder - 1 tsp
Salt to taste



METHOD OF PREPARATION :

1 ) Soak both rice and dal with methi seeds for 2 hours .

2) Grind them in a grinder with coconut and elachi powder till smooth batter.The batter should be little watery . So , that we can get thin and crispy ones.Don't need to ferment it . We can use the batter instant.

3) Mix salt to it before making aappam .

4) Heat aappam pan . Leave a ladle of batter to it and spread the batter by rotating the pan.

5) Spread a tsp of ghee or oil .

6) Cover with a lid . Once done , serve hot with Coconut Chutney .This goes to Priya's Think Spice : Think Fenugreek seeds event initially started by Sunitha .

CAULIFLOWER BAJJI

INGREDIENTS :

Cauliflower florets - 1 cup
Besan / Channa dal flour - 1 /2 cup
Red Chilli powder - 2 tbsps
Turmeric powder -- 1/2 tsp
Salt to taste
Cumin seeds - 1 tsp
Asafoetida as per requirement

METHOD OF PREPARATION :

1) Mix flour with all powders , salt and little water .
2) Make the batter like a paste
3) Meanwhile , boil florets with little salt and turmeric powder .
4) Strain the stock and allow it to cool .
5) Then , dip the floret in the batter and deep fry them it golden brown .

Serve hot with Chutney / Sauce .

MIXED SPROUTS BRINJAL STIR FRY

INGREDIENTS :

Brinjal - 50 gms
Mixed Sprouts - 1 1/2 cup
Salt to taste
Red Chillies- 2
Onion - 1
Curry leaves
Mustard and Urat Dal - 1 tsp each
Grated Coconut - 2 tbsps
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Curry leaves

METHOD OF PREPARATION :

1) Pressure cook sprouts and keep aside .
2) Meanwhile , boil brinjal and keep aside .
3) Heat oil in a pan . Once hot , add Mustard and Urat dal . When it splutters , add curry leaves and Red Chillies .
4) Then , add chopped onion and saute till tender .
5) Next add grated coconut and saute till the raw smell leaves.
6) Add all the powders and salt.
7) Finally , add the veggie and sprouts . Mix them well and cook in slow flame for 5 minutes.

Serve hot with Rice .

CHAAT PODI DOSAI

INGREDIENTS :

Dosa batter - 2 cups
Green Gram - 1 cup
Onion - 2 cups chopped
Tomato - 2 cups chopped
Carrot -- 2 cups grated
Lemon juice - 1 cup
Idli podi / Paruppu Podi / Lentils Powder as per requirement



METHOD OF PREPARATION :

1) Soak green gram overnight and pressure cook for 3 whistles with little salt . Drain the stock and keep aside .
2) Heat dosa pan . Spread a ladle of batter to a make dosa . Make it a bit thick .
3) Then after 2 minutes , flip to the other side .
4) Transfer it to a plate .
5) First , spread a tsp of idli podi all over the dosa .
6) Then , spread green gram , onion , tomato , carrot and a tsp of lemon juice to it .
7) Roll over and serve hot .

FISH CURRY -- MIL'S STYLE

INGREDIENTS :

King Fish - 500g
Tamarind-lemon size

Coriander power-1 tsp

Fish Masala-3 tsps

Turmeric powder-1/2 tsp
Red Chilli Powder - 2 tsp
Pepper powder - 1 tsp
Jeera powder -- 1 tsp
Salt to taste

FOR TADKA :

Mustard seeds-1/2 tsp

Methi Seeds-1/2 tsp

Curry leaves
Onion - 1/2 cup
Tomato - 1 small

TO GRIND :

Pearl Onions - - 5 nos
Cumin seeds - 1/2 tsp
Pepper - 1/2 tsp
Coconut - 5 pieces
Tomato - 1 small
Red Chillies - 12 nos

METHOD OF PREPARATION :

1) Marinate the fish with turmeric powder , coriander power ,juice of one tomato and salt .

2) After an hour,heat oil in a kadai . Add mustard seeds , methi seeds and curry leaves.

3) When it splutters , add the grinded masala , all the powders and salt.

4) Then add thick tamarind extract to it .

5) When it starts boiling , add fish and stir slowly . Cover with a lid . Leave in slow flame until fish is cooked properly and oil separates.

Serve hot with Rice .

Reposts for Nithu's , Best of waste event :

Beetroot Soup
Keerai Thandu poriyal