DIWALI GALATTA CONTEST

[Udanpirapu]

Thattai:

Rice flour 200g
Urad dhall powder 3tsp
Hing 1tsp
Chilly powder 1tsp
Salt as required
Garlic 11/2 tsp chopped
Channa dal 75g (soaked for 1 hour)
Curry leaves 2 sprigs
Groundnut 50g crushed
Oil 500ml to fry

Method:
1. Roast the rice flour on slow flame for 4-5 minutes and sieve it when Cool down
2. Roast urad dhall 5-7 mins till golden brown and grind to fine powder and sieve it.
3. Mix salt, hing, kasmiri chilly powder, garlic, channa dal , curry leaves, crushed groundnut, hot oil(1-2 tsp), mix everything thoroughly
4. Sprinkle water slowly and mix into a chapatti dough consistency, apply drops of oil and keep aside for 20 mins
5. divide into small smooth balls, flatten on a plate wrapped with cling film
6. fry it in the oil on medium heat, crispy thattai ready

 

[Nilapapaa]

Hi Vanthuten Hope u all had a splendid diwali... Got busy with diwali celebrations.. So back again with my favorite recipe


Dahi puri

This is one of the popular street food of mumbai.. For all those pani puri fans out theregive this a try and I'm sure your gonna love it.

Ingredients

1. Whisked curd 1 1/2 (cups 150ml
2. 1 cup boiled and peeled potatoes
3. Puri 24 nos(I used the store bought ones)
4. 1 cup of boiled peeled and chopped potatoes
5. 1 cup of boiled sprourted green gram (pachai payiru)
6. 3 finely chopped onions
7. 4 tbsp green chutney
8. 2 tbsp tamarind chutney (if u need the recipe for the cutneys pls let me know)
9. 2 tbsp garlic chutney
10. 1/2 tsp chilly powder
11. 1/2 tsp jeera powder
12. 8tbsp of mixture(store bought)
13. A handful of chopped corriander leaves

Steps to make it

• Arrange 6 puris on a plate and crack a small hole in the center of each puri(Dishkaal)
• Stuff each poori with 1 tsp of potatoes and 1 tsp of moong sprouts
• Then add 1/2 a tsp of chopped onions on each poori(that malai charal pola thuvura moment)
• Top each puri with 1/2 tsp of garlic chutney, 1/2 tsp of green chutney and 1 tsp of tamarind chutney
• Then add 1 tsp of curd to each puri
• Sprinkle some chilly powder jeera powder and salt
• Garnish with mixture and corriander leaves
• Reapeat the same procedure and make 3 more plates
• Serve it immediately

Enjoy this tasty Dahi Puri with an array of sweet, sour, tangy and spicy flavors! This popular chaat snack is crispy on the outside and soft on the inside.Give this a try and let me know if u liked it.. Tadaaaaa

 

[Needu]

Adai

Adai is a protein rich tiffin item that can be made easily at home. When it is made crispy it tastes even better along with avial, ghee and jaggery as side dish. Some even use Milagapodi with gingely oil.

Ingredients​

Raw rice (pachcharisi) - 1 cup
Bengal gram (kadalai paruppu) - 1/2 cup
Thoor dhal (thuvaram paruppu) - 1/4 cup
Urid dhal (ulutham paruppu) - 1/4 cup
Fenugreek (Vendhayam) - 1/4 teaspoon
Red chilly - 4 or 5
Asafoetida - 1/2 teaspoon
Salt - 3/4 (three fourths) tablespoon

​

Preparation​

1. Soak rice, red chilly and vendhayam in water for 3 hours
2. Soak bengal gram, thoor dhall and urid dhal in water for 3 hours
3. Thoroughly wash the above ingredients 3 times and drain the water
4. Grind the rice, red chilly and vendhayam nicely in a mixer grinder
5. Transfer this to a vessel
6. Grind the dhal items coarsely in the mixer grinder
7. Add this to the vessel containing rice batter
8. Mix both and add salt and asafoetida. The prepared maavu should be a little thick and not watery
9. Keep this to ferment for one hour
10. Store this in fridge

** You can also grind rice and dhal together.
*** If you allow it to ferment more, you will not get a crispy adai.

Making Adai is same as we make dosa...so try this recipe and tell me how it tastes

 

[Needu]

PHOTOGRAPHY

A click from our terrace on a Full Moon Day!!

 

[Mathangi]

இயற்க்கை

வெயிலும் நிழலும்....




பசுமை....

 

[Goodgirl]

Week 2 : Photography​

பூக்களின் முத்தம்
பனித்துளி

 

[Goodgirl]

Lunch time la disturb panten..
But he was kind enough to give a cute pose

 

[Nilapapaa]

Atagasamana oru evening snack recipe...



Pondicherry chicken bonda


This is one of the most famous street food in Pondi.I thoroughly enjoyed the taste when I once visited pondi. So valakam pola bonda vitha paati kita recipe nice ah sutu bonda sututen eee. Seri vanga antha bonda epadi sudrathunu papom.


Ingredients

1. 1/4 kg of minced chicken
2. Oil needed to deep fry the bondas
3. 1tsp of fennel seeds
4. 2 finely chopped green chillies
5. 2 thinly sliced onions
6. 1/4 tsp of tumeric powder
7. A handfull of finely grated cabbage
8. 1tbsp of ginger garlic paste
9. 1tsp of chilli powder
10. 1 tsp of meat masala(chicken masala)
11. 1/4 tsp of fennel powder
12. 1/2 tsp of Pepper powder
13. 3 large sized boiled and mashed potatoes
14. A handfull of finely chopped corriander leaves
15. Juice from half a lemon
16. Baji bonda mix(I used the store bought one u can also make the batter at home)
17. Salt to taste

Steps to make it

• Wash and clean the minced chicken and drain off the water completely
• To a pan add the fennel seeds and allow to splutter
• Add the green chilles and the onions and fry till they turn translucent
• Add the ginger garlic paste and saute well.
• Add the tumeric powder chilly powder meat masala annd the salt. Saute till the raw smell goes off
• Add the cabbage and fry. Make sure the cabbage doesn't turn soft it needs to be cripsy.
• Then add the mashed potatoes and mix well
• Add the minced meat fry for 5 mins and then cover and cook for another 5 mins on low flame
• Add the pepper powder lemon juice and corriander leaves and switch of the flame
• Allow this to cool down
• Meanwhile make the bonda batter
• Then make small kola urundais out of the meat mixture
• Dip it in the batter. Make sure all the sides are coated well
• Now deep fry in the oil on medium flame.
• Once the bondas are golden brown and cooked well remove from the flame.
• Serve steaming hot with some grated cabbage and carrots.

This makes an excellent evening snack and goes well with tea or coffee. Save this recipe guys. There is no blog for this recipe in google. So this would help.. Try this out and enjoy

 

[Nilapapaa]

• Here comes another favorite recipe

of mine. Cooking is all about being creative. This is one of my own recipes. I got inspired by another recipe and modified it to my taste. Trust me this tastes heavenly.. INAIKU ORU PUDI

Stuffed panner cheesy mushrooms

Ingredients

1. 1 packet of fresh button mushrooms
2. Oil for shallow frying
3. Tomato ketchup

For the stuffing

1. 2 large potatoes boiled and mashed
2. 1/2 cup of grated paneer
3. 1 tsp of pepper powder
4. 1 /4 tsp of Italian seasoning(if u don't have Italian seasoning u can use garam masala for flavor)
5. Salt to taste
6. A handful of chopped corriander leaves.

For the batter

1. 3 tbsps of thick curd
2. 1/4 tsp tumeric powder
3. 1tsp chilly powder
4. 1/2 tsp garam masala
5. 1tbsp of cornflour
6. 1tsp of ginger garlic and green chilly paste
7. Salt to taste

Steps to make

• Clean the mushrooms and remove the stalk. I have used brown mushrooms.
• Then mix all the ingredients given in the (for the stuffing) section above.
• Stuff the mushrooms with the stuffing
• Place two mushrooms together and secure with a thooth pick(Refer the pic given below)
• Now mix all the ingredients mentioned in the (for the batter) section
• Coat the stuffed mushrooms in the batter
• To a pan add some oil to shallow fry
• Fry the mushrooms till they are cooked. It takes hardly around 5 to 7 mins on medium flame.
• Serve hot with tomato ketchup

This is a delicious starter.Enjoy it and let me know. Dankooo

 

[Mathangi]

இயற்கையின் அழகில் பூக்களும் ஒன்று....

 

[Nilapapaa]

Tondotoing....... Paneer lovers odivanga... Semma tasty Paneer Recipe idho

Papad Paneer in Sauce

Ithu oru Punjabi Recipe. Easy to make ...Easy to finish ... Let's start off....



Ingredients

1. Paneer 250 gms
2. Papad 4
3. Oil as required
4. Besan flour 25gms
5. Chat masala1/2 tsp
6. Salt as required
7. Green chilly sauce
8. Schezwan sauce
9. Tomato ketchup

For marination

1. Chilly powder 1tsp
2. Salt as required
3. Ginger garlic paste 1tbsp
4. Garam masala 1/2tsp
5. Pepper powder 1/2tsp

Steps to make it

• Take a bowl and mix all the ingredients given under for marination
• Cut the paneer into long sticks(refer picture)and add them in the marinade snd allow to sit for 15 mins
• Meanwhile mix the gramflour with a pinch of salt and water to make a creamy batter
• Roast the papad and crush it
• Dip the paneer into the gram flour batter
• Then coat the paneer with the fried papads
• Add oil to a pan and deep fry the paneer
• Sprinkle some chat masala on the fried paneer
• U can serve it with any sauce or mayo
• To make it look more appealing, I added each of the sauces to short glasses.
• Then I inserted a thoothpick in each paneer stick and put them in the short glasses with the sauce.

Exciting isn't it. Try this super easy and super yummy Papad paneer and let me know if u like it.. Tadaaaa

 

[Nanci]

"Where flowers bloom, so does Hope"

 

[Amour]

 

[Amour]

Photography

 

[Nilapapaa]

Tondotoing..... Veetla chapathi minji pocha? Palaya chapathi ya waste panatha sapdunu mummy solranga? Palaya chapathi ah saptu palu valikutha? Ada chapthi ah pathalae bore adikuthunu thonotha? Apa vanga nama 5 mins la 4 ingredients vache oru snack seiyalam

Chapathi mad angles

Ingredients

1. left over chapathis 4
2. Chat masala 1/2 tsp
3. Garam masala 1/4 tsp
4. Oil to deep fry

Steps to make it

• Cut the chapathis into small peices of approximately the same size using a sharp knife
• Heat oil in a pan and deep fry on medium flame till it turns golden brown.Make sure u don't burn them.
• Transfer to a kitchen towel or tissue paper and sprinkle the chat masala and gram masala.
• U can also bake them in an oven that is preheated at 180 degrees Celsius for 5 mins on each side

And therewego. A very easy and cripsy snack is ready in a jiffy. Intha mazhai time la intha chapathi chips and 1 cup coffee pothumae U can store it in an air tight container for a week. Hope you liked this recipe.. Tadaaaaa

 

[Nilapapaa]

Week 3 Kulambu Vaaram


Arambamae Atagasama erukanumla... So meen kulambu recipe oda vanthurukenIntha recipe ku build up thevai ella so direct ah recipe thaan

Sankara Meen kulambu

Ingredients

1. 1/2 kg Red snapper (sankara meen)
2. 150 gms of shallots (sambar onions)
3. 3 medium sized tomatoes
4. 3 green chillies
5. 3 red chillies
6. 1 big lemon sized tsmarind soaked in water for half an hour
7. 3tbsp kulambu milagai thool
8. 1tbsp kashmiri chilly powder
9. 10 pods of crushed garlic
10. Salt to taste
11. 1/2 tsp tumeric powder
12. 1tsp cumin seeds (jeera)
13. Few curry leaves
14. 1/2 tsp fenugreek ( venthayam)
15. 1tbsp coconut oil
16. oil for tempering the curry

Steps to make it

• Clean the fish well and keep aside
• To a mixie jar add 8 small onions and jeera and crush. Don't grind into a smooth paste
• To a mixing bowl add the tomates ,squeeze and crush them well
• To the tomatoes add the kulambu milagai thool, salt(preferably rock salt), tumeric powder, chilly powder, green chillies and few curry leaves. Allow it to siak for 15 mins
• Strain the soaked tamirind and keep aside
• Now to a pad add oil and add the methi seeds allow it to splutter then add the red chillies and curry leaves
• Add the remaining shallots and the crushed garlic pods. Fry till golden brown
• Add the onion and jeera masala and saute for 5 mins
• Then add the tomato masala
• Saute well till the raw smell goes off
• Now add the tamarind water
• Allow to cook on medium flame for 15 mins(This is very important, it enhances the taste of the curry)
• At this stage check the salt and chilly levels and adjust according to ur taste
• Add the fish and simmer the stove
• Allow the fish to cook for 6 mins on low flame
• Meanwhile to a tadka pan add 1tsp jeera 1/4 tsp fenugreek and roast well. Then make a coarse powder
• Once the fish is cooked, add the methi jeera powder
• Then add the coconut oil and some curry leaves
• After 2 mins switch off the stove
• Allow the curry to stand fir atleast two hours
• Serve with steaming hot rice

This is one of my most favorite recipes. My mom's style fish curry. I have learnt 17 types of fish curry. And trust me each curry has a different and unique taste. Cooking is an art. It has to be done soulfully. That does the entire magic.I have a lot of fans for my fish curry. If u want more fish curry recipes let me know. At the end of the day , Namaku soruthan mukiyam... Eeee

 

[Mathangi]

 

[Mathangi]

 

[Udanpirapu]

Crab Masala Recipe:



Roast and Grind



Oil - 1 tbsp

Coriander Seeds - 1 tbsp

Cumin Seeds - 2 tsp

Fennel Seeds - 1 tsp

Black Peppercorn - ½ tsp

Dried Red Chilli - 1 no

Green Chilli - 1 no

Grated Coconut - ¼ Cup

Onion - 1 no

Garlic - 5 cloves

Ginger - 1 inch



Other Ingredients



Crab - 500 grams

Oil - 2 tbsp

Bay Leaf - 1 no

Onion - 1 no

Tomato - 1 no

Turmeric Powder - 1 tsp

Red Chilli Powder - 1 tbsp

Water - ¼ Cup + 1 ½ Cups

Salt - To Taste

Coriander Leaves - 2 tbsp

Curry Leaves - 10 nos



Instructions:

1. Heat a pan, add oil and add all the ingredients under roast and grind except fennel seeds and grated coconut.

2. Saute until the spices emit aroma.

3. Add fennel seeds and grated coconut to the hot ingredients and mix well.

4. Once cool, add the mixture to a mixer grinder and grind into a fine paste with ¼ Cup of water.
5. Heat a pan, add oil and then add the bay leaf.

6. Add chopped onion, curry leaves and saute well till it turns golden brown.

7. Add chopped tomato, add turmeric powder and chilli powder. Saute till the tomatoes turn mushy.

8. Add water, salt and crab to the masala mixture and cook covered for 7 minutes.

9. Add the spice masala paste to it, mix well and cook for 5 minutes.

10. Add coriander leaves and serve it hot.

 

[Udanpirapu]

Mutton Tawa Fry Recipe:



To Cook the Mutton



Mutton (Boneless) - 250 grams

Turmeric Powder - ½ tsp

Kashmiri Chilli Powder - 1 tbsp

Coriander Powder - 1 tbsp

Garam Masala Powder - ¼ tsp

Salt - ½ tsp

Ginger Garlic Paste - 2 tsp

Oil - 2 tsp

Onion (thinly sliced) - 1 no

Curd - ¼ Cup

Water - ½ Cup



Tawa fry:



Oil - 1 tbsp

Onion (finely chopped) - 2 nos

Green Chilli - 2 nos

Curry Leaves - 10 nos

Salt - ½ tsp

Black Pepper Powder - 1 tsp

Garam Masala - ¼ tsp



Cooking Instructions:



1. In a pan, heat 2 tsp of oil. Add the thinly sliced onions and continue to saute until the onions are golden brown and crispy. Set the yielded fried onions aside.



2. In a pressure cooker, add the washed and cleaned mutton pieces, turmeric powder, Kashmir chilli powder, coriander powder, garam masala powder, ginger-garlic paste, salt, fried onion, curd and water. Mix well.



3. Pressure cook the mutton for 6 whistles.



4. Once the pressure settles, open the pan and continue to cook on a medium flame until most of the water evaporates.



5. In another Tawa or pan, add oil, finely chopped onions, sliced green chilli, curry leaves and saute until the onions are translucent.



6. Add the pressure cooked mutton pieces with the water.



7. Continue to saute the mutton pieces on a medium flame for 7 mins.



8. Add the black pepper powder and garam masala powder. Cook for 2 mins.



9. Remove from the heat and serve as an appetizer.