THATTAI

INGREDIENTS :

Rice flour - 2 cups
Urad dhall powder - 1/2 cup
Peanuts - 1 tsp

Salt to taste

Channa dal - 2 tsps

Chilli powder - 1 tsp

Asafoetida - 1 tsp
Few curry leaves

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 . Flatten it thin .
3 )Once the oil is hot , deep fry them till golden brown .

Serve hot.Linking it with Vegan Thursday

MYSORE PAK

Mysore Pak is one of my favourite sweet and my grandma makes it for every diwali.A yummy sweet to celebrate two happy moments ,Diwali and SNC Challenge Anniversary celebration .South vs North (SNC ) Challenge , an event by Divya Pramil was an exciting and exploring various regional cuisines event.Happy to be a part of its 1st anniversary celebration here.

INGREDIENTS :

Gram flour - 1 cup

Ghee - 1 cup

Oil - 1/2 cup

Sugar - 4 cups

METHOD OF PREPARATION :

1. Roast besan gram flour with little ghee well and sieve the flour.
2. Mix the flour well in oil without lumps .Consistency should be watery .
3. Meanwhile make sugar syrup in a thick bottomed vessel till it forms a thin thread consistency.
4. Now add the flour slowly to the sugar syrup and mix rapidly so that no lumps are formed.Meanwhile, warm up the ghee for a few minutes and keep aside.

5.Then add the hot ghee to the flour , stir continuously .Cook till the mixture doesnt stick to the vessel and ghee seperates.Spread it out on a ghee greased plate. Make squares when firm.

BONDA SOUP FOR POTLUCK PARTY

Tried this yummy different recipe from Shree Rao for potluck .






INGREDIENTS FOR BONDA :

Urad Dal (i used whole black gram dal) - 2 cup
Green chilies - 3 - 4 
Fresh Coconut pieces - 2 tbsp
Coriander leaves- 2 tbsp
Ginger - 1/2 inch piece 
Pepper - 8 nos coarsly grounded
Asafoetida - a pinch
Salt to taste

METHOD OF PREPARATION :

1. Soak the urad dal for 2 hours,drain the water. Grind it into a very finely without adding any water.Transfer the batter to a bowl.
2. Then ,add green chilies, coriander leaves, fresh coconut, asafoetida, ground pepper, ginger and salt. Mix well and keep it aside.
3. Heat oil in a pan .Take a small ball of the batter and drop it gently in the hot oil and deep fry them golden brown .
4. Keep them aside.

INGREDIENTS FOR THE SOUP:

Moong Dal - 3/4 cup
Green chilies - 2 slit 
Ginger - 1/2 inch piece
Tomatoes - 2 medium 
Onion - 1 medium 
Lime juice - 2 tsps
Salt to tasteAsafoetida - a pinch
Coriander leaves few
Jeera- 1tsp

Dry chillies- 3

METHOD OF PREPARATION :

1. Cook the Moong dal in the pressure cooker for 4 - 5 whistles and mash it well.
2. Add to it sufficient cups of water, slit green chillies, chopped tomatoes, chopped onion, chopped ginger, asafoetida and salt .
3. Bring it to a boil and slow to simmer for few minutes.
4. Temper it with jeera and chilly .Remove the dal from flame
5. Add lime juice and mix well.
6. Garnish with chopped coriander leaves.

Add bonda to the soup while serving .Linking it with Potluck party by Jagruti . 

SPOOKY WITCH FINGERS FOR HBC OCTOBER

INGREDIENTS :

1. Butter - 1 cup 
2. Sugar-1 cup
3. Egg - 1 
4. Almond milk - 1 tsp 
5. Vanilla essence - 1 tsp
6. Maida/Plain flour-2 2/3 cups 
7. Baking powder - 1 tsp 
8. Salt - 1 tsp 
9. Whole almonds - few

METHOD OF PREPARATION :

1. Mix well the butter, sugar, egg, almond milk, and vanilla essence in a mixing bowl. Beat them together well and gradually add the flour, baking powder, and salt, continually beating .Refrigerate  it for 20 to 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking pan.
3. Remove dough from refrigerator in small amounts. Roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Cut the dough with a sharp knife at the some points to give a finger-like appearance. Arrange the shaped cookies on the baking pan.
4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

Cookies are ready to relish.Tried this yummy cookie from Home Bakers Challenge by Nalini Suresh.

KARA SEV

INGREDIENTS :

Channa dal flour - 2 cups

Rice flour - 2 tbsps
Ajwain /Omam- 1 tsp

Jeera - 1 tsp
Chilli powder - 2 tbsps

Salt to taste

METHOD OF PREPARATION :

1) Make thick dough using the ingredients with little water and oil .

2) Stuff the dough in the idiyappam maker with sev plate and press either directly in a pan of hot oil or in a oil greased plate and transfer it to the pan slowly . Fry in slow flame .
3) Deep fry them till golden brown .

Cool it down and store it in an airtight container.Linking it with Diwali Delicacies Event by Sangee and Priya akka

.



Gayathri's Diwali special

Vardhini's Diwali Bash

PULIYOTHARAI / TAMARIND RICE

INGREDIENTS:

Rice - 1 cup

Tamarind - A big lemon size

Red chillies - 5 nos

Peanuts - 2 tbsps

Channa dal - 2 tsps

Mustard - 1 tsp
Curry leaves

Salt to taste

Homemade masala for tamarind rice - 1 1/2 tsp

Asafoetida

METHOD OF PREPARATION :

1) Cook rice with 1 1/4 cup of water .

2) Heat oil in a kadai.Add mustard,When they splutter,add red chillies,channa dal and peanuts one by one.Fry till ground nuts gets roasted well . Add curry leaves and asafoetida.

3) Then add thick tamarind extract and a spoon of spice powder.Allow to boil till the raw smell leaves.Cook till it thickens and leaves oil out.

4) Finally add rice to it and mix well.Puliyotharai is ready to be served.

Serve hot with coconut chutney,puli kulambu and sundal.

Linking it with Nalini's Tamizhar Samayal Tuesday Event 

and Walk through memory lane event guest hosted by Asiya omar initially started byGayathri kumar.

and linking it with Diwali Delicacies Event by Sangee and Priya akka.

HOMEMADE FRESH CURD / YOGURT

INGREDIENTS :

Warm fully boiled milk - 2 cups
Fresh curd (home made / store brought ) -- 5 tbsps

METHOD OF PREPARATION :

1. Add 4 tbsps of fresh curd to the warm milk not hot milk  .
2. Leave it undisturbed and covered for 3-4 hrs during summer and few more hours during winter.

Linking it with Vadhini's Basics,Tips and Tricks event 

BCAM - BREAST CANCER AWARENESS MONTH FUND RAISING EVENT

Hello Friends,We are feeling proud to announce this useful fund raising event to bring awareness among many people and also to help people who are already diagnosed and need help with regards to the cost of the treatment.

Here, we bloggers joined together to spread this awareness lot faster and in a wider range in the network world.We would like to sincerely thank each of our blogger friends to put this forward and 
as well as help with regards to the donation as well.Here is list of all my blogger friends who are contributing their time and space for this event.




NOTE: Anyone who is interested in posting this event on their website/blog, please feel free to contact Anu at anu (dot) healthykitchen (at) gmail (dot) com


Anu Shoj of Anu's Healthy Kitchen

Vardhini of Cooks Joy

Priya Suresh of Priya's Versatile Recipes

Manjula of Desi Fiesta

Sangee of Spicy Treats

Nalini of Nalini's Kitchen 

Tanusree of Ma Niche

Priya Ranjit of Cook Like Priya

Viji of Virunthu Unna Vaanga

Shama Nagarajan of Easy2cookrecipes (me)

We decided to donate to Susan.G.Komen (http://ww5.komen.org/), which was created by Nancy G. Brinker in 1982 who is Susan G. Komen's sister. She is "Fulfilling the Promise" which she gave her sister when she was dying. That promise became Susan G. Komen for the cure and launched the global breast cancer movement. To know more about Susan G. Komen and the organization please visit the above link mentioned at the beginning of this paragraph.
We welcome all my friends to spend few moments here and if you feel its worth donating you can do so. 

Here are the details as to how to donate:

 * You can either directly go to their website (http://ww5.komen.org/Donate/Donate.html )and donate in any method that which you are comfortable
* Or you can email Anu at anu (dot) healthykitchen (at) gmail (dot) com, and she will reply to your email and take it from there.
* Event Date Oct 1th - Nov 15th
* Please email  / leave a comment here, before/after you do the donation with the following details

- Your Name

- Your Email ID

- Your Blog/Website URL

- Amount You Wish/Did Donate (This is just to calculate how much we have collected at the end of this event, We are not concerned as to how much you would like to donate)

Note: If you have any questions or concerns, please email to anu (dot) healthykitchen (at) gmail (dot) com or leave a comment here at the end of this post

On the go, Anu at Anu's Healthy Kitchen will keep updating the list of persons who donate and at the end of the event we will also mention the amount we collected in total.

I am so happy share this post and be a part of this fund raising event.Thank you Anu Shoj for this opportunity.

BEETROOT THAYIR PACHADI

INGREDIENTS :

Beetroot - 2 medium
Fresh curd - 1 cup
Salt to taste

FOR TADKA :

Mustard - 1 tsp
Green Chillies - 2 finely chopped 
Ginger - a small piece  finely chopped 
Curry leaves 

METHOD OF PREPARATION :

1. Boil finely chopped beetroot till cooked well .
2. Whisk the curd well.
3. Then ,mix beetroot well with curd and salt.
4. Finally , season it with tadka.

Linking it with Jagruti's POTLUK PARTY .

and Linking it with Walk through memory lane event guest hosted by Asiya omar initially started by Gayathri kumar.

MUTTON KUZHAMBU

INGREDIENTS:

Mutton - 1/2 kg
Sambar Onion - 1 1/2 cup
Tomato - 1 (medium)
Grinded coconut - 1/2 cup
Mutton masala - 3 tbsps
cloves - 2
Anasi poo - 2
Cinnamon sticks - 3
Salt to taste
Curry leaves
Coriander leaves
Turmeric powder - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a pressure cooker.Once hot,add whole garam masala for a minute, then add chopped onion and saute them till tender.
2) Add chopped tomato and saute them till it gets mixed with onion.
3)Add curry leaves and well cleaned chopped mutton.Saute them till mutton leaves some water.
4)Add grinded coconut and mutton masala,salt and turmeric powder and mix them well.
5)Add sufficient water and pressure cook for 10-11 whistles till mutton becomes tender.
6)Switch off the flame,after the steam leaves.Again leave the pan without lid in a medium flame and boil them till oil separates.Garnish with coriander leaves before removing from the flame.

Serve hot with Idlis,rice or rotis.Linking it with Tamizhar Samayal Tuesday 

POTATO MASALA WHEAT UPMA

INGREDIENTS :

Wheat rava - 1 cup
Potato - 2 small
Cloves - 2
Cinnamon sticks -2
Biriyani leaves - 2
Onion - 1 finely sliced
Salt to taste
Mustard - 1 tsp
Curry leaves few.
Ginger garlic paste - 1 tsp
Chilli powder - 2 tsps

METHOD OF PREPARATION :

1) Heat oil in a pan . Add mustard , when it splutters add whole spices and biriyani leaves.
2) Then , saute finely sliced onions till golden brown .Add ginger- garlic paste and chilli powder.
3) Followed , by adding potato .Sprinkle little water and cover with a lid. Cook in slow flame till done.
4) Then to it add 1 1/2 cups of water and cover with a lid .When it starts boiling, add rava without lumps.Stir slowly, simmer to slow flame and cook till done.

Garnish with Coriander leaves.

Linking it with Vardhini's 30 min meals event



Linking it with Walk through memory lane event guest hosted by Asiya omar initially started by Gayathri kumar.

MARAVALLI KIZHANGU PORIYAL / TAPIOCA STIR FRY

INGREDIENTS :

Tapioca - 2 medium
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp
Salt to taste
Curry leaves
Turmeric powder - 1 tsp
Jeera powder - 1 tsp
Mustard - 1 tsp
Urat dal - 1 tsp

METHOD OF PREPARATION ;

1.Peel the skin of tapioca and boil in well in pressure cooker for 5 whistles.
2.Strain the water and allow it to cool down completely . Then , chop them in cubes.
3.Heat oil . Once hot , add mustard and urat dal ,curry leaves .
4.When it splutters ,  add cubed tapioca with the all the spice powders and salt . Simmer to slow flame and cook till the tapioca is well cooked and a bit roasted with the spices . 

Serve hot with Rice .Linking it with Vegan thursday .

Linking it with Walk through memory lane event guest hosted by Asiya omar initially started by Gayathri kumar.

GREEN MOONG DAL SUNDAL / PASIPAYAR SUNDAL - NAVARATHIRI SPL

INGREDIENTS :

Green Moong dal -  1 cup
Finely chopped coconut - 1/4 cup
Onion - 1 
Salt to taste
Curry leaves
Mustard - 1 tsp
Urat dal - 1 tsp
Red Chillies - 3

METHOD OF PREPARATION :

1) Soak dal overnight and pressure cook for 5 whistles or more till well cooked.
2) Drain the water and keep aside.
3) Heat oil in a kadai . Once hot , add mustard and urat dal,when it splutters add onion with red chillies and saute well .
4) Then , add grated coconut and saute for 3-4 minutes .Add few curry leaves.

5)Finally , add cooked dal to it with salt .Mix it up well.

 Linking it with Walk through memory lane event guest hosted by Asiya omar initially started by Gayathri kumar.