BREAD KOFTA GRAVY

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 Ingredients :

For  Kofta :
Bread slices -   8
Mashed  Potatoes   --   3
Chilly  powder  --  1  tsp
Salt  --  to taste
Coriander  leaves  --  a little
Oil  --   2 cups

Dip all the bread  slices in water  and  mash them well.
Mix  them with mashed potatoes , chilly powder,salt and coriander leaves .
Make them into small balls .
Heat oil  and  fry all the koftas.

 For  gravy :
Finely chopped onions  --   2 cups
Finely chopped  tomatoes  --  2  cups
Ginger and garlic paste  --  1  tsp
Garam masala powder  -- 1/4 tsp
Chilly powder  --  2 tsp
Turmeric powder  --  1/4 tsp
Salt  - to taste
Coriander leaves  -- a  little
Sugar  --  1/4 tsp
Oil -- 5 tsp

Method :
Place bowl on fire and pour oil in it.
Add onions and tomatoes one by one and fry.
Then add ginger and garlic paste and stir - fry for some time.
Now add water ,garam masala powder, chilly powder, turmeric powder and  close the bowl with a  lid  for sometime.
Finally  add sugar and salt and stir the gravy.
Stop the fire and transfer the gravy to a bowl and then add all the koftas .
Garnish with coriander leaves serve hot with Chappathies.

BEETROOT HALVA

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 Ingredients:

Beetroot - 1 kg (finely grated)

Sugar --  3/4kg

Milk  --  2 cups

Water  -- 1/2 cup
 
Ghee  --1/2 cup

Nuts  -- To garnish

Cardamom  powder  --  1/2 tsp

Method :
Cook beetroot along with milk and water for 15 minutes.

Now add  sugar and stir well until the halva becomes thick.

Add ghee little by little while stirring.

Stop the fire and transfer it into a plate.

Garnish with nuts and serve hot.

Nuts Paniyaram

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Ingredients :
Fried rava -- 2 cups

Sugar  --  2 cups

Water  -- 1 cup

Chopped Cashew  --  1 tsp

Sliced  Almond  -- 1 tsp

Chopped dates   -- 1 tsp

Sliced Pistachios -- 1 tsp

Oil -- 3 tsp

Cardamom powder -- 1/2 tsp

Method :

Soak  rava  in water for half an hour.

Then grind to a fine paste.

Add sugar and again grind well.

Transfer it to a bowl.

Mix all nuts and cardamom powder.

Place paniyaram pan on fire and make paniyarams.

Serve hot.


A simple and healthy evening dish along with hot tea.

CHILLY PAROTTA

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Ingredients:

Parotta  --  10
green  chillies --  4
onion --  1 cup (finely chopped)
cornflour --  1/2 cup
maida -- 1/4 cup
pink colour - a pinch
salt  -- to taste
ajino moto --  1/2 tsp
water --  1/2 cup
oil --  1 cup
ginger -- 1 inch ( cut into small pieces)
garlic --  5 cloves(cut into small pieces)

Method:

Cut  all  parottas  into small pieces.
Mix half of the cornflour, maida, ajino moto ,colour powder, water and  salt to a thick dosa batter.
Now dip all parottas in the batter.
Place a kadai on fire and heat the oil and fry all the parottas one by one and keep it aside.
Now  place a pan on fire and heat 3 spoons of oil.
Add chopped  onions and green chillies one by one.
When the onion becomes golden brown add garlic and ginger pieces and fry.
Finally add all parottas and fry .
Mix the remaining cornflour and water and drop it into the parottas and again fry a little.
Garnish with coriander leaves and serve hot.     

PRAWN FRY

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Ingredients:

Prawns  --  1/2  kg
onions -- 1 cup (finely chopped)
tomatoes  -- 1/2  cup (finely  chopped)
turmeric  powder -- 1 tsp
chilly  powder --  4  tsp
coriander powder -- 4  tsp
grated coconut  --  1/2 cup
aniseed  -- 1 tsp
garlic  -- 4  or 5  cloves
salt  --  to taste
curry leaves - a  few leaves
oil  --  5 tsp

Method :

Grind  coconut , aniseed and  garlic  to a  fine paste.
Place  a  kadai  and  heat the oil.
Add  onions  and  tomatoes  and fry.
Then add  prawns and turmeric paste  , chilly  powder, coriander powder  and fry it for sometime.
Finally add  the  coconut  paste  , salt  and  curry  leaves  and fry  until  deep brown  and  serve  hot.

FISH FRY

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Ingredients:

Fish  --  12  pieces

Chilly powder  --  2  tsp
Coriander powder  --  2 tsp
Turmeric powder  --  1/2 tsp
Tamarind  paste  --  1 tsp
salt  -- to taste
oil   --  1/2 cup

Method:

Mix  all  the  ingredients  except oil .
Add  all  the fish  pieces and  keep it aside  for  1  hour.
Place  a frying  pan and  heat  the oil.
Add  3  or 4 pieces  and  fry.
Like this fry  all the  pieces .
Serve  hot.

Chidambaram Brinjal ( kathirikkai ) kosthu

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Ingredients:

Brinjal  --  1/2 kg

sambhar  onions  --  2 cup

tamarind  paste --  2  or 3  tsp

red chillies --  15

coriander seeds  --  4 tsp

bengal  gram  --  4  tsp

turmeric powder  --  1/4 tsp

mustard  seeds  --  1  tsp

asafoetida  --  1/2 tsp

curry  leaves  --  a  few

salt  --  to  taste

oil  --  2  cups

Method:

Place  a frying pan  on  fire and  pour 2  tsp  of  oil  and heat.

Add  chillies , bengal  gram  and coriander  seeds  and  fry  it .

When  the  seeds  splutter  stop  the  fire and grind it to fine powder.

Heat  1/2 cup of  oil in another kadai  and fry onions and brinjal one by one.

Mash  all  the  brinjals  with  a  fork and keep both onions and brinjal aside.

Now  add all the  remaining  oil  and heat.

Add  mustard  seeds, asafoetida  and curry  leaves.

When the  seeds  splutter  add mashed  brinjal, fried  onions,  tamarind paste,

turmeric powder, salt and  finally  the powder.

When the kosthu  releases  oil,  stop  the fire and transfer into a dry bowl.

Serve  hot  with hot idlies.

A  very  famous dish  in Chidambaram.

Health tips

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 Important  20  health  tips  which  impressed  me  very  much . Please  have  a  look  and  try  to  follow  if  you  can.

1. Eat mostly plants.

(Have meat as a side dish instead of the main dish)

2. Put family first.

(Time with family is priceless)

3. Take a walk.

(Our legs are meant to move us, so move)

4. Drink a glass of red wine daily.

(It's been a practice for centuries, it must be good)

5. Reduce and manage stress.

(Stress kills, so avoid it or deal with it)

6. Have a purpose.

(Be excited when you wake up each morning)

7. Get outdoors.

(We came from nature, go back for a visit)

8. Be grateful.

(Appreciate what you got and you will get more)

9. Have fun.

(Do things that you enjoy)

10. Maintain a healthy body weight

(Move more, eat less)

11. Get regular exercise.

(Push and pull heavy things)

12. Love and laugh

(Preferably both at the same time)

13. Snack on nuts

(The most nutrient dense food in the world)

14. Give something back.

(If you want to get, you have to give)

15. Eat a large breakfast.

(Your mother was right...again)

16. Eat a medium lunch

(It's a lunch break, not a lunch buffet)

17. Eat a small dinner

(Enough eating already)

18. Drink plenty of water.

(It's the basis of all living things)

19. Sleep when it's dark.

(There is a reason why we can't see in the dark)

20. Learn new things.

(You live, you learn)

yennai kathirikai kuzhambhu

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Ingredients :

Tamarind paste -- 1/2 cup

sambhar onions - 1 cup (finely chopped)

garlic -- 1 cup

tomatoes -- 2 (finely chopped)

kathirikai - 5 or 6 ( cut only in the centre)

grated coconut -- 1/4 cup

chilly powder -- 4 tsp

coriander powder -- 4 tsp

turmeric powder -- 1 tsp

curry leaves -- a few

salt -- to taste

oil -- 1 cup

water -- 2 cups

kurry vadagam -- 1 tsp

or

mustard seeds - 1 tsp

cumin seeds - 1/2 tsp

asafoetida - a little

fenugreek seeds - 1/4 tsp

Method :

Heat oil in a thick-bottomed vessel , add kurry vadagam .

Instead of that use mustard seeds, cumin seeds, fenugreek seeds, asafoetida.

When the seeds splutter , reduce the heat and add onions , garlics , tomatoes and kathirikai one by one and stir-fry for 5 minutes .

Add water, tamarind paste , chilly powder, coriander powder, turmeric powder and salt and cover and simmer for 10 minutes.

In the mean time grind the coconut into a fine paste.

After 10 minutes add the coconut paste and curry leaves and simmer for

another 10 minutes. The excess oil released from the kuzhambhu , stop the

flame and transfer the kuzhambhu into a bowl.

Serve hot with rice .

Pakoda kurma

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 Pakoda  Kurma


Ingredients :   

For kurma :

Onions  --  1

Tomatoes  --  2

Grated  coconut  --  2  cups

Fried gram --  ½  cup

Green  chillies – 7  or  8

Ginger  --  1  inch  piece

Garlic  --  8  cloves

Fresh  coriander  leaves  -- a  few  leaves

Cloves  --  2

Cinnamon  --  1 inch

Coriander  seeds  --  ½ tsp

Cumin seeds  --  ½ tsp

Oil  -- 3 tsp

Ghee  --  1  tsp  (to fry)

For pakoda:

Oil  --  3  cups (to  fry)

Bengal gram – 3  cups

Sambhar  onions – 1 cup(finely  chopped )

Green  chillies – 6

Garlic  --  3  cloves

Cumin seeds --  1tsp

Coriander  leaves  -  a  few 

Method :

Soak  the Bengal gram  in  water for  1  hour.  Drain and  grind  to  a  paste  along  with  garlic, cuminseeds  and chillies  using  very little

Water. Then  mix coriander  leaves,salt and onions with it. Heat  the  oil  in  a  kadai  and  make small  pakodas  and  keep  aside.

In the  mean  time  , heat  1  tsp  of  oil  and  1  tsp of  ghee  in  a  pan and  add  all  the  ingredients  except  coriander  leaves  , onions  and  tomatoes given  above  for  kurma  preparation.  Stir –fry  the  ingredients  for  3  or  4  mins  in  a  slow  flame.  Allow  it  to  cool  and  grind  to  a  smooth  paste  and  keep  it  aside.

Now  heat  2 tsp  of  oil  in  a  kadai  and  add  chopped  onions  and  tomatoes  one by one  and  stir-fry  for  a  minute. Then  add  the  paste  ,  water and  salt  and  bring  to  a  boil  for  10  minutes.

Finally  stop  the  fire  and  add  the  pakodas  to  the  kurma.

Garnish  with  chopped  coriander  leaves  and  serve  hot  with  rice.  

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Happy New Year Glitter Pictures

Ragi healthy drink

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Ingredients:

Ragi  powder  --  4 tsp

finelly  chopped  small  onions -- 1/4 cup

green chilly  --  1  or  2

Coriander  leaves  --  a  little

grated  mango  --  a  little

Salt  -  to  taste

Buttermilk  --  1/2  cup

Water  -- 3 or  4  cups 

 

Method :

Place  a  bowl  on  fire  and  pour  water  and  add  ragi powder,

onions, green  chilly, salt  and  coriander  leaves  . Stir  them 

continuously . After  it  cooks ,  stop  the  flame and  allow  it 

to  cool. Now add  buttermilk  and  mango pieces  and  serve.


 

Healthy  drink  and  it  reduces  weight  also.  

Pudalangai puttu

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Ingredients:

Finelly  chopped   pudalangai (snake gourd)  --  2  cups

Finelly  grated  onions   --  1  cup

Green  chillies  -- 5

Garlic  --  10  pieces

Bengal  gram --  1/2  cup

Curry  leaves  - a  little

salt  -- to  taste

oil  -- 3 or 4  tsp


Method :

Soak  the  bengal gram  in  water  for  1/2 an hour  and  make  it  into  a  fine  paste.

Cut  all  the  green  chillies  and  garlic  into  small  pieces.

Now  place  a  pan  on fire  and  pour  the  oil.  Now  add the vegetable, onions, green  chillies

garlic and  curry leaves  and  fry  in  slow  flame . When  the  vegetable  becomes

light  brown  add  bengal  gram  paste  and  salt  and  again  fry  in  slow  flame.

When  it  becomes  dark  brown, remove  it  from  fire  and  serve  hot.

 

 A  very  nice  side  dish  for rice  with  sambar. 

AWARD

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Thank   you  Aruna   and   Priya   for  Sharing  this  cheerful  award  with  me.

Thank you  PRIYA  for  sharing  this  award.

 Love to share with all of my friends.

                 

                        Happy  New  Year

                                                                  

Cocoa chocolate

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Ingredients:

milk powder  --  1 cup

cocoa powder  --  3  tsp

glucose powder  -- 2 tsp

butter       --    1  tsp

sugar        --  1/2  cup

water   --    1/4  cup

nuts   --  as  you  wish


Method  :

Mix  all  the  powders  in  a  bowl.

Place  a  non- stick  pan  on  fire  and  pour  water  and then sugar. Allow  

the  sugar  to  dissolve. Heat it  for  some more minutes.  

Now the  sugar  syrub  becomes  thick ( 2 kambi patham).

Then  add  the  mixture  and  butter

and  stir  them  quickly  and  pour  them  in  a  greased  plate .

Garnish  with  nuts  and refrigerate.     

Ragi uthappam

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Ingredients:

Idli  batter  --  2 cups

Ragi powder  --  4  or  5 tsp

Cumin  seeds  --  1  tsp

Asafoetida --  a  little

salt  --  to  taste

Method:

Mix  all  the ingredients  well  and  make  small  uthappams.

Serve  hot  with  tomato  chutney.

Egg Adai

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Ingredients :

Egg  --  6

Grated  coconut --  1  cup

Fried  gram ( pottu kadalai ) --  1  cup

Aniseeds  --  1  tsp

Finely  chopped  onions --  1  cup

Curry  leaves  --  a little

Chilly  powder  -- 2  tsp

Turmeric  powder  --  1/4 tsp

Salt  --  to  taste

Oil  --  1/4  cup

Method :

Grind  coconut , fried  gram and  aniseed  into  a fine  paste.

Beat  all  the  eggs  in  a  bowl  and  then  add  the  paste , 

chopped  onion, chilly  powder, turmeric  powder, curry  leaves,

salt  and  whisk  them  well  into  a  smooth  batter.

Place  a  pan  on  fire  and  pour  1  tsp  oil  and  heat.

Then  pour  a  spoon  of  batter  and  make  small  adai.

Do  the  same  for  all  the  batter  and  you  can  make  15  to 

20  numbers of  adai. 



You  can  dip  this  adai  in  tamarind  gravy i.e, puli kuzhambhu and serve hot. 

Bread Kaima

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Ingredients:

Bread  --  10  slices

Finely  chopped  onion  --  2  cups

Finely  chopped  tomato  -- 1 cup

Chilly  powder  --  1  tsp

Turmeric  powder  --  1/4 tsp

Coriander  powder  --  1  tsp

Oil  --  2  tsp

Salt  -  to  taste

Coriander leaves --  a  little     


Method:

Grind  all  the  bread  slices  in  the  mixie  and  make  it  into  a  fine  dry powder.

Place  a pan  on  fire  and  pour  the oil and heat. Now  add  onions  and  tomatoes  one

by  one  and  fry  it. Then  add  all  the  powders  and  salt  and  again  fry  for 

sometime.  Finally  add  the  bread  powder  and  once  again  fry and  mix  it  well.  

Garnish  with  coriander  leaves  and  serve  hot.


A  simple  and  tasty  evening  dish  and  easy  to  cook.    

Chicken fry

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Ingredients:

chicken -- 1 kg chopped onion -- 2 cups finely chopped tomatoes -- 1 cup garlic & ginger paste -- 3 spoons aniseeds -- 2 tsp cumin seeds -- 4 tsp cloves -- 2 or 3 cinnamon -- 2 pieces black pepper -- 1 tsp grated coconut -- 1 tsp turmeric powder -- 1 tsp chilly powder -- 4 tsp coriander powder -- 4 tsp curry leaves -- a little oil -- 1 cup salt -- to taste coriander leaves -- a little
Method:

Place a pan on fire and fry aniseeds, cumin seeds, cloves and cinnamon till a light brown and then powdered them and keep aside. Clean the chicken and keep aside. place a pan on fire and pour the oil in it. Now add the chopped onions and ginger & garlic paste and mix well. Now add the chicken ,turmeric powder, chilly powder and coriander powder to this mixture and fry in a slow flame for 15 to 20 minutes. Stir the chicken after every 3 minutes. Then add the masala powder and again fry for 3 minutes. Now grind black pepper and grated coconut and make it into a smooth paste. Add this paste and chopped tomatoes and curry leaves with chicken and again fry it until it becomes deep brown. Garnish with coriander leaves and serve hot.

Egg paniyaaram

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Ingredients:
Idli batter-- 3 cups

egg --5

oil --2 tsp

mustard seeds - 1 tsp

urad dal --1 tsp

bengal gram -- 2 tsp

cashew - 10

asafoetida - 1/2 tsp

salt -- a little

curry laeves - a little

green chillies - 2

chilly powder - 1 tsp

turmeric powder - 1/4 tsp

Method:

Beat all the eggs with a beater. Now add idli batter along with that egg and whisk them well.

Now add salt, chilly powder and turmeric powder and mix it.

Place a pan on fire and pour some oil and then put mustard seeds, urad dal, bengal gram, cashews ,

small pieces of green chillies, asafoetida. When the seeds splutter , add them with the idli batter.

place the panniyaaram pan on fire and spread a little oil and pour the batter , make it into a nice

tasty panniyaarams.


A very tasty evening dish.