2011/12/08

JANGIRI




INGREDIENTS :

Whole urat dal - 1 cup
Raw rice / Rice flour - 1/4 cup
Sugar - as per requirement

METHOD OF PREPARATION :

1) Soak dal and rice for 1 hour . Then grind them with little water . It mustn't be too watery .

2) Take a plain polythene bag . Cut a small hole in the centre.

3) Pour the batter in the bag and squeeze it slowly to the desired shape directly in the pan of hot oil . Fry them till golden brown .

4) Meanwhile,make sugar of 1 string consistency . Dip the fried jangiri in the syrup and serve .


Thanks to Raks and Priya who tempted me to make this with their inviting photos. Tried their recipes without food colour as my hubby is against it .

2011/12/01

CRUNCHY POHA - yummy snack






INGREDIENTS :

Aval / Poha - 2 cups
Green Chillies - 5
Peanut - 1 handful
Curry leaves
Garlic - 1 whole
Salt

METHOD OF PREPARATION :

1) Heat 1/2 spoon of oil in a kadai . Once hot , fry green chillies .
2) When it turned roasted , add curry leaves and garlic flakes .
3) Then , add peanut and roast it well .Sprinkle little salt to it .
4) Finally , add the poha and fry till well till crunchy .

Poha is ready to serve .
3)

2011/11/08

EGG NOODLES





INGREDIENTS :

Eggs - 4
Green Chillies - 4
Noodles - 1 packet
Garam Masala - 1 tsp
Sambar powder - 1 tsp
Onion - 1 chopped

METHOD OF PREPARATION :

1 ) Make omlets in dosa tawa . Once done , scramble(Bigger pieces) it and keep aside .
2) Cook noodles with its masala and keep aside .
3) Saute onion and green chillies . Add salt and powders .
4) Mix omlet pieces with it . Once done , finally add the noodles and mix it well . Remove from the flame after 2 minutes .

Serve hot with Sauce .

2011/11/01

RAVA PANIYARAM




INGREDIENTS :

Rava - 1 cup
Sugar-1/2cup
Plain flour/Maida-1/2 cup


METHOD OF PREPARATION :

1) Soak rava in water for 10 - 15 minutes.
2) Then add maida with rava and mix well without any lumps. It shouldn't be wattery.
3) Finally add sugar and mix well.
4) Heat oil in a kadai.When the oil gets heated, take a ladle and pour the batter into the oil.Fry till it turns golden brown.

Rava Paniyaram is ready to serve.

2011/10/20

COCONUT BURFI




INGREDIENTS :

Grated coconut of 2 whole coconuts
Sugar
Ghee
Cashew and Elachi crushed

METHOD OF PREPARATION :

1) Make sugar syrup of thick consistency .
2) Meanwhile , ghee roast coconut with cashews and elachi till the raw smell leaves.
3) Once the syrup is done . Mix coconut to it and mix it well without any lumps . Add ghee . The mixture does not stick to the pan .
4 ) Once done , transfer it to a greased pan . Allow it to cool down for 1 hour .(We can even refrigerate) The burfi will harden . Then , cut cubes with greased knife .


2011/10/19

MULLU MURUKKU





INGREDIENTS :


Rice flour - 2 cups
Urad dhall powder - 1/2 cup
Ajwain - 1 tsp
Salt to taste

Note:

Fry urad dal without oil in a kadai and them grind them in mixie without water.(dry powder)


METHOD OF PREPARATION :
1 )Make a soft dough using the ingredients with little water.
2) Heat oil in a kadai. Make a bigger balls of the dough . Stuff it in the murukku maker and press it out in an oil greased plate .
3 )Once the oil is hot , deep fry them till golden brown .


2011/10/11

ATHIRASAM - DIWALI SPECIAL





INGREDIENTS :


Brown Rice (Kaikuthal arisi)

Powdered Jaggery

Oil


METHOD OF PREPARATION:

1) Take 2 cups of finely sieved rice and keep separately .

2) Powder jaggery and finely sieve it .Take thick syrup out of it.

3) Knead flour and jaggery well without any lumps with little water and oil .

4) Grease your hands with oil .Make small balls and press by hands very thin .

5) Finally , deep fry it till golden brown.


Note : The dough can be stored for 3 weeks.

2011/09/23

CURRY LEAVES DOSA/ KARIVEPILLAI DOSAI






INGREDIENTS :



Dosa Batter - 2 cups

Curry leaves - 1 cup

Tomato - 1 big

Green Chillies-2

Ginger - a small piece

Salt to taste

Coriander leaves - 1/2 cup



METHOD OF PREPARATION :



1) Grind all the above said ingredients except batter.

2) Finely mix the grinded paste with the batter.

3)Make yummy crispy dosa.


Sending this to My Favourite Dish event by Sreevalli .

2011/09/20

GANESH CHATHURTHI NIMARJAN 2011 ; IN OUR APARTMENT

One of the most beautiful celebration , we love in Hyderabad is Ganesh Chathurthi . It's been celebrated to the fullest extent like our family function .

Here are some of the photos of our celebration in our previous apartment this year .








2011/09/09

CELEBRATE SWEETS - SWEET BREADS/BUNS/CROISSANTS ROUNDUP!!!

I felt happy and excited to host this sweet event started by Niveditha . Here are the wonderful yummy breads and Buns . Thank you for all the participants .


Viki's French Toast and Coconut Bun :


Harini's Cinnamon Swirl Bread and Moist Banana Bread :


Kirthi's Banana Walnut Bread :


Radhika's Paneer Cresants :



2011/09/06

SIVAPPARISI KOZHUKATTAI / RED RICE(BROWN) RICE DUMPLINGS




INGREDIENTS :

Brown rice flour (Homemade - fried and crushed rice - kaikuthal rice )- 2 cups
Sugar - 2 cups
Grated / Sliced coconut
Ghee
Milk

METHOD OF PREPARATION:

1) Knead the above ingredients with warm milk , ghee and water .
2) Take small balls of it , roll it and press with hands.
3) Steam cook it in idly pan.

Serve hot .Linking it up with Show and Tell : FSF Janmastami by Vatsala .

2011/09/05

SWEET BREAD TOAST WITH A FRUIT PUNCH - BANANA


INGREDIENTS :

Wheat Bread
Banana - 1 medium
Sugar
Milk
Butter

METHOD OF PREPARATION :

1) Make milk shake with banana .
2) Transfer it to a big bowl .
3) Dip bread loaf in it on both sides .
4) Toast it in a pan with butter .

Serve hot .


2011/09/03

FESTIVE SEASON - VARALAKSHMI VIRATHAM , GOKULAASTAMI / VINAYAKAR CHATHURTHI 2011

Hope everyone had a good time with this festive season with lot of happiness and sweets . This year's celebrations in my home .

GOKULA ASTAMI :



Workshipped Krishna with Curd , Milk , Butter and Athirasam .

GANESH CHATHURTHI :


Workshipped with 3 varieties of Kozhukattai's : Jaggery Stuffed , Dal Stuffed and Sivapparisi Kozhukattai , Pori , Pottukadalai and Aval , Fruits .


VARALAKSHMI VIRATHAM :


Workshipped with Dal Payasam, Fruits and Curd Rice .

2011/09/02

RAMZAN NOMBU KANJI - VEG



Learnt this from my friend . Linking it up with Lubna's Joy from fasting to feasting -4 .



INGREDIENTS :

Broken Rice - 1 cup
Water - sufficient
Veggies - 1/2 cup
Green Chillies - 3
Tomato - 1
Biriyani leaves - 2
Cinnamon sticks , Cloves - 2 each
Salt to taste
Ginger - garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Moong dal - 2 handful
Coconut grinded - 1/4 cup
Onion - 1 (big)

METHOD OF PREPARATION :

1) Heat oil in a cooker . Saute spices for a while , followed by onion and tomato . Saute till tender.
2) Add split chillies and ginger-garlic paste.
3) Saute veggies then for a while with powders and salt.
4) Then add dal and rice , followed by sufficient water .
5) Pressure cook for 3 whistles till done .

Serve hot .

2011/08/30

BUTTER BUN

People of Madurai would never have missed to taste this bun from tea shops especially after 8 p.m wrapped up in banana leaves .We are all crazy for this bun.Made this bun today for my daughter and for hubby who both loves this bun . This is my first bday special food for my hubby who is celebrating tomorrow.

Sending this to Celebrate Sweets - Sweet buns/Breads/Croissants .



INGREDIENTS :

Buns - 2
Unsaltedbutter and Sugar -- as per requirement

METHOD OF PREPARATION :

1) Slice the bun in the centre . Spread butter with sugar over it .
2) Coat top and bottom portions also with butter and sugar.
3) Heat dosa tawa . Once hot , spread butter over it . Place the bun over and roast it till it is fully toasted with butter and sugar .

Serve hot .
Other sweet for the event is Sweet Toast .


2011/08/27

REMINDER FOR CELEBRATE SWEETS EVENT - SWEET BUNS/BREADS

Happy to guest host Nivedita's Yummilious Event ' CELEBRATE SWEETS ' with 'SWEET BREADS/BUNS/CROISSANTS ' for the month of August 2011 (Aug 7 - Sep 7 ).

Hurry up your recipes to make to this event a special one .You can bake/stuff buns or breads to give a sweet touch .Waiting to get your innovative entries . To know more about the event Check here .



2011/08/25

JEERA RICE




INGREDIENTS :

Rice - 1 cup
Cashews - few
Jeera - 2 tsps
Pepper - 1 tsp
Curry leaves
Mustard - 1 tsp

METHOD OF PREPARATION :

1) Cook rice with 2 cups of water and keep aside.
2) Ghee fry other ingredients and mix with rice .

Jeera rice is ready to be served . Sending this to Dish name Starts with J by Akila .

2011/08/17

BRINJAL MEZHUGUPURATTI (STIR FRIED)




INGREDIENTS :

Green brinjal - 100 gms
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Mustard and Urat dal - 1/2 tsp each
Asafoetida - sufficient

METHOD OF PREPARATION :

1) Heat oil in a pan . Once hot , add mustard and urat dal . When it splutters , add sliced brinjal .
2) Sprinkle or add little water with salt and asafoetida .
3) When half cooked , add chilli and turmeric powder . Saute till done .


Serve hot with Curd Rice / Roti .

2011/08/04

CELEBRATE SWEETS - SWEET BREADS/BUNS/CROISSANTS EVENT

Happy to guest host Nivedita's Yummilious Event ' CELEBRATE SWEETS ' with 'SWEET BREADS/BUNS/CROISSANTS ' for the month of August 2011 (Aug 7 - Sep 7 ). To know more about the event CLICK HERE .





SIMPLE RULES :

1 ) Post as many as new and traditional flavours of Sweet breads / buns / croissants in your blog with the link back to the event and
Niveditha's blog.
2) Use of logo is appreciated .
3) Archieved entries should be reposted with the link back to the event page and Niveditha's blog.
4) Multiple entries are accepted .
5) Rush your recipes to shamanagscrafts@gmail.com before Sep 7,2011 .
6) Send details as follows :

Blog Name :
Recipe Name with link :
Photo :

Waiting to receive your sweet recipes .Hurry up!!!!!!!!!

logo photo :
google wallpaper

2011/08/02

PRAWN GRAVY

Ramzan is one of the specially celebrated festival close to my heart . It's all because of my lovely friend , ANIS FATHIMA . It's our 26 th year of Friendship . She is my god gifted friend from the age of 3 . I am one among their family .I have enjoyed their ramzan feast for years together . Hence , am dedicating this recipe for such a lovely family .




INGREDIENTS :

Prawn - 200 gms
Onion - 150 gms
Tamarind juice - 1/2 cup

TO GRIND :

Onion - 100 gms
Jeera - 3 tsp
Red chillies - 15 nos
Coconut pieces - 4

METHOD OF PREPARATION :

1) Heat 2 tsps of oil in a pan . Once hot , fry prawns for few(5) minutes . Remove it from flame and keep aside .
2) Add onion to the oil and saute till tender with salt .
3) Then , add fried prawns to it .
4) Add grinded masala with tamarind juice .
5) Cover with a lid . Cook in slow flame till the oil separates out and the gravy is thick .

Linking it to Lubna's Joy from Fasting to Feasting 4 .

2011/07/19

VENDHAYA KEERAI KULAMBU / METHI LEAVES CURRY




INGREDIENTS:

Methi leaves-4 cups
Sambar onion-1 cup
Garlic cloves-1/2 cup
Tamarind-small lemon size
Tomato-4
Chilli Powder-3 tsp
Dania powder-1 tsp
Turmeric powder-1/4 tsp
Mustard,Methi seeds,cumin seeds,Fennel seeds(Sombu)-1/2 tsp
Salt to taste
Asafoetida .

METHOD OF PREPARATION :

1) Heat oil in a kadai.Add mustard,cumin seeds,fennel seeds and methi seeds.
2) When it splutters,add garlic,onion,chopped methi leaves,tomato.Fry till methi leaves is cooked.
3) Then,add salt ,asafoetida ,chilli powder,dania powder,turmeric powder and fry till the raw smell goes.
4) Finally,add tamarind juice and allow it to boil for 5 minutes.Turn off the flame.

Serve hot with rice,idli or dosa.

2011/06/25

FAST FOOD EVENT ROUNDUP !!!!

Hello Friends ,

Here comes the roundup for Fast Food - Noodles Event .Thank you for the participants .

Yummy noodles recipes are here for you :






Sravani's : Noodle Cutlet

Gayathiri's : Veg -noodle soup.

Panchpakwan's : Veg fried noodles

Vaishali's : Rice Noodles

Jameela's : 1) Sausage sandwich .

2) Chicken Spagetti

Premalatha's : Veg Chow mein

Usha's : Schezuan Vegetable Noodles.

Akeela's : Shrimp Noodles


2011/06/22

VAZHAIKKAI THAKKALI KULAMBU / PLANTAIN CURRY




INGREDIENTS :

Raw Banana - 3
Tomato - 3
Chilli powder - 2 tsps
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Curry leaves
Mustard and Jeera for tadka .

METHOD OF PREPARATION :

1) Peel the skin and cube plantain .
2) Heat oil .Add tadka ingredients .
3) Saute onion till tender . Followed by mashed tomato puree (mash it by hands)
4) Add all the powders and salt . Add sufficient water.
5) When it starts boiling , add the veggie . Cover with a lid . Cook till the veggie is done and oil separates out. Garnish with Coriander leaves .

Serve hot with Rice .

2011/06/20

CAPSICUM GARLIC THOKKU




INGREDIENTS :

Green Capsicum - 50 gms
Pearl onion - 50 gms
Garlic cloves - 50 gms
Tamarind - a lemon size
Jaggery syrup - 1/2 cup
Mustard - 1 tsp

Curry leaves
Turmeric Powder - 1 tsp
Salt to taste
Asafoetida - 2 tbsps.

METHOD OF PREPARATION :

1) Heat oil in a pan . Add mustard . When it splutters , add chopped onion,garlic and curry leaves .
2) Saute onion and garlic till tender . Then , add chopped capsicum and saute till tender.
3) Add tamarind juice to it . Cook in slow flame till the juice thickens .Then add jaggery syrup . Add salt ,asafoetida and turmeric powder .Add a spoon of gingelly oil .
4) Once it thickens and the oil separates out , remove from flame . Allow it to cool .Store in an airtight container .

Serve hot with Curd Rice .

2011/06/15

KOVAKKAI PAL KULAMBU / CREAMY TINDORA CURRY


Rush your yummy recipes for FAST FOOD - NOODLES EVENT



INGREDIENTS :

Kovakkai - 250 gms
Milk - 1/4 cup
Chilli powder - 2 tsps
Turmeric powder - 1 tsp

For Tadka :

Curry leaves
Red Chillies - 2
Mustard - 1 tsp
Jeera - 1 tsp

For Masala :

Salt to taste
Garlic cloves -3
Ginger - a small piece
Hing
Jeera - 1 tsp
Onion - 1 medium
Tomato - 1 medium

METHOD OF PREPARATION :

1) Heat oil in a pan . Once hot , add the grinded masala and saute till the raw smell leaves.
2) Then add the chopped veggie .
3) Add little water and allow it to boil .Add all the ingredients.Cook till the veggie is cooked well.Then add milk to it . Leave in flame for 3 minutes.
4) Finally , temper it with mustard , jeera and red chilles .

Serve hot with Rice .

2011/05/31

SARBATH - SUMMER COOLER

Rush your yummy recipes for FAST FOOD - NOODLES EVENT .






INGREDIENTS :

Lemon juice with pulp of 1 whole lemon.
Sugar to taste
Water - 1 1/2 cup
Nannari syrup - 1/2 cup
Ice cubes

METHOD OF PREPARATION:

1) Mix all the ingredients in a big bowl.See to it whether sugar dissloves completely.
2) Serve with ice cubes.

Linking this to Kirthi's Serve it chilled .

2011/05/27

OATS DOSAI VERSION 2




INGREDIENTS:

Oats - 1 cup
Dosa batter - 1 cup
Jeera - 2 tsps
Onion - 1 finely chopped
Green chillies - 5
Salt
Ginger - finely chopped
Curry leaves

METHOD OF PREPARATION :

1) Grind oats finely and mix with dosa batter.
2) Temper it with jeera,curry leaves , onion, finely chopped ginger and green chillies.
3) Mix it well and make dosa.


Serve hot with chutney.

2011/05/19

CAPSICUM FLAVOURED SPINACH




INGREDIENTS :

Spinach - 3 bundles
Tomato - 1
Onion - 1
Capsicum - 1 big
Salt to taste
Pepper powder/Turmeric powder - a pinch

METHOD OF PREPARATION :

1) Heat oil in a pan . Once hot , saute onion till tender.
2) Then add sliced tomato and saute till skinny .
3) Add capsicuma and saute for 2 minutes.
4) Add chopped spinach and sprinkle little water.Cover with a lid,till the veggie is cooked.
5) Once done , add salt and pepper powder with turmeric powder.

Serve hot with Roti.

Sending this to Veggie/Fruit a month event hosted at Rasoi .

Other Spincah recipes for the event are :

Spinach Potato Subzi

Spinach mor curry
Spinach Chutney

2011/05/17

BRINJAL CURRY - MOM'S SPECIAL

Rush your yummy recipes for FAST FOOD - NOODLES EVENT .

Hai friends ,

Am back again after an unexpected break with my laptop down . This is yet another special recipe from my mom. We all love this . About to post this for Mother's Day but couldn't make it .



INGREDIENTS :

Brinjal - 100 gms
Red Chillies - 2
Curry leaves
Mustard and Urat dal - 1 tsp each
Grinded coconut - 4 tbsps
Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan . Add mustard and urat dal . When it splutters , add onion , red chillies and curry leaves .Saute till tender.
2) Add sliced brinjal and little water.Cover with a lid and cook till tender.
3) Add a pinch of turmeric powder , salt and coconut and mix it well . Cook till the raw smell leaves and flavour rules out .

Seerve hot with Rice .

2011/05/06

BRINJAL TOMATO CHUTNEY

This is one of my favourite chutney . It is a special chutney of all the tiffin centres in Madurai . Very rare to get Idli without this chutney.



INGREDIENTS :

Toor dal - 2 tbsps
Brinjal - 3 medium
Tomato - 1
Onion - 1
Chilli powder - 1 1/2 tsp
Turmeric powder - a pinch
Channa dal - 1 tsp
Mustard - 1 tsp
Curry leaves
Salt to taste

METHOD OF PREPARATION :

1) Boil toor dal , tomato and chopped brinjal for 7-8 whistles till the veggie is well cooked .
2) Heat oil in a kadai . Add mustard and channa dal . When it gets roasted , add curry leaves and onion .Saute till tender.
3) Add dal mixture to it and other ingredients . Allow it to boil for 5 minutes.Garnish with coriander leaves.

Serve hot with Idli .

2011/05/04

BITTERGOURD FRY




INGREDIENTS :

Bittergourd - 3 big
Onion - 1
Tomato - 1
Chilli powder - 1 tsp
Pepper-jeera powder - 1 tsp
Turmeric powder - 1 tsp
Salt to taste
Curry leaves
Grated coconut - 4 tbsps

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot , add sliced onion and saute till tender .
2) Then , add tomato and saute till skinny .
3) Add gourd to it with little water and cover with a lid . Cook in slow flame .
4) Once the gourd is cooked well without any water , add the other ingredients and mix it well.
5) Finally , add the grated coconut and fry it till done.

Serve hot with Curd Rice.

2011/05/02

VEGETABLE RICE - KHICHURI BENGALI RECIPE



INGREDIENTS :

Cauliflower florets and Potato cubed - 2 cups
Jeera - 2 tsps
Biriyani leaves
Chilli powder - 1 1/2 tsp
Turmeric powder - a pinch
Green chillies - 3
Rice - 1 cup
Moong dal - 4 tbps
Salt to taste

METHOD OF PREPARATION :

1) Cook rice and moong dal for 2 whistles with 2 cups of water.Allow the steam to leave and keep aside.
2) Heat oil in a pan . Once hot , add jeera , green chillies and biriyani leaves .
3) Then , add veggies and powders to it .
4) Fry with sufficient oil . Fry till the veggies are cooked well.
5) Once done , mix this with rice . Add ghee to it .

Serve hot with Raitha.
Sending this to Priya's Flavours of Bengal event , initially started by Nayna .

recipe source : bangalinet.com

2011/04/28

CELEBRATIONG THIRD BLOG ANNIVERSARY WITH SEMIYA KESARI AND AN EVENT ANNOUNCEMENT

Happy to celebrate my blog's third birthday . Am thankful to all the sweethearts who encourage my blog through their comments and support . We are celebrating this moment with Semiya Kesari .
INGREDIENTS :

Roasted semiya - 1 cup
Sugar - 1 cup
Water - sufficient .
GheeMETHOD OF PREPARATION :

1) Ghee roast the semiya . Add water and cover with a lid . Cook till semiya is well cooked .
2) Add sugar syrup and mix it well with semiya . Add some more ghee . The semiya must not stick to the pan .
3) Garnish with cashews.


At this special moment , i am happy to announce Fast food event - Noodles for the month of May .
image source : indiatalkies.com and livestrong.com

RULES :


1) Cook any healthy recipe with Noodles . Post it in your blog and link it back to the event .

2) Multiple recipes are allowed.

3) Rush your recipes to shamanagscrafts@gmail.com before May 31st,2011 .

Cheers,


Shama

2011/04/27

URULAIKILANGU MASIYAL / SPICY MASHED POTATO


INGREDIENTS :

Potato - 150 gms
Garlic cloves - 5
Curry leaves
Salt to taste
Chilli powder - 1 tsp
Mustard and Urat dal - 1 tsp each
Turmeric powder - 1 tsp
Onion (big ) -1

METHOD OF PREPARATION :

1) Peel the skin and pressure cook potato for 6 whistles . Allow the steam to leave and mash it well.
2) Meanwhile , heat oil in a kadai . Once hot,add mustard and urat dal .When it splutters,add garlic cloves,curry leaves and sliced onion . Saute till tender.
3) Add 1/2 cup of water and all the other ingredients . Allow it to boil .
4) Finally , add the mashed potato to it and mix it well . Cook it forms a thick masiyal without water.

Serve hot with Curd Rice.