Adlak's Kitchen

BRINJAL CURRY/PODI THOOVAL

noreply@blogger.com (Adlak's tiny world) — Wed, 10 Jun 2009 02:17:00 +0000

Though this is simple and common curry, everyone knows. I have no option to post new one since my hubby has taken our digi cam with him to Canada. I could not take photos of my latest preparations as well having the typical Indian gal’s mentality, no mood n mind to prepare new dish in absence of hubby dear. Aeh?!...

This is my daughter’s favo curry. She will have this with white rice as curry sadham or side dish for rasam sadham. My mom prepares this curry spicy and crispy which tastes heaven. Here is recipe…
INGREDEIENTS FOR CURRY POWDER

Gram dhal 3 tsp
Urid dhal 2 tsp
Dried red chilli 5 to 6
Hing a pinch
Coriander seeds (dhania) 2 tsp
In a little oil fry all above said ingredients, cool them and then make a coarse powder by grinding them in mixer. (First grind the chilly to nice powder then add all others.)

INGREDIENTS FOR CURRY

Brinjal 6 to 8
Salt to taste
Oil to saute
Turmeric a pinch

METHOD

Wash the brinjal and cut in to thin length wise pieces. Take a pan, add oil pop up mustards and hing. Add brinjal sauté them in medium flame for few mts. Add turmeric, salt and cook them until it become soft. Add the curry powder, fry them for few mts.

This iron rich curry goes very well with all rice (sambar/rasam/curd/ plain rice).

PEA NUTS IN MASALA GRAVY

noreply@blogger.com (Adlak's tiny world) — Sat, 23 May 2009 02:13:00 +0000

So long days over, nearly a month!..I have taken and stayed away from my blogging and missing all my sweet buddies cool recipes in this hot summer. Busy in settling the things in our new house even though it’s very next to my old house, had lot more things to do. Atlast I got settled in my new home and got one more interesting hobby made me busy next to blogging. That’s gardening. Yuppie!!!!... I got more space in this house and me n my daughter who is much interested gardening, started planting some seeds n plants of flowers, vegetables etc in our new garden.

Ok ok let’s come to the topic. This gravy I suddenly prepared for my dinner on the second day of my shifting, where there is no veg in my fridge. My hubby dear wanted to have Masala Pea Nuts that eve for snacks. So I soaked them in the noon for eve snacks then changed the plan of preparing snacks to side dish for my Roti. It came out well and we both liked it. U too Give a try and let me know dears….

INGREDIENTS

Boiled pea nuts – 1 cup
Tomato medium -2
Onion big -1
Green chilli 3
Red chilli powder 2 tsp
Salt to taste
Turmeric a pinch
Garam masala 1 tsp
Garlic pods 3
Ginger ½ inch

METHOD

Soak the raw pea nuts for 5 to 6 hrs or even over night. Pressure Cook them with half salt. Keep aside. Grind half onion, one tomato, ginger, garlic, chilli to make a thick paste. Chop remaining half onion, tomato in length wise. Take a pan. Pop up jeera/ani seed/mustard then add onion and tomato, saute them well. Add turmeric, salt, red chilli powder and garam masala. Add the ground masala paste. After couple of mts add cooked pea nuts. Sauté until the oil leaves. Garnish with chopped cilantro.

Goes well with Rottis/stuffed chappati/parathas.

AFTER A BREAK!.......

noreply@blogger.com (Adlak's tiny world) — Wed, 20 May 2009 02:02:00 +0000

Hi Friends

Its me!... After a long gap of blogging and browsing. Quite busy in shifting to our New Home and settling all the things one by one. Jus got some breathing time, cant resist and my fingers started dancing on the key board once my system get connected. Hooreh! i came to blog world again. Catch u all soon with my new recipes and pic of new backround.

Missed all your yummy things and summer specials my dears. Thanks for visiting and giving yr comments n feed back thro mail and in comnt box. Coming soon with something spl buddies.....

Until then Bi from

Hema.....

hema....

hema...

( Yeh!... echo effect pa.....)

QUICK FIX DISHES FOR THE EVENT

noreply@blogger.com (Adlak's tiny world) — Mon, 27 Apr 2009 16:56:00 +0000

I am sending all these dishes to the Event 15 minute cooking @Spices etc hosted by Mahimaa of Mahimaa's kitchen.

1.SEMIYA UPPUMA
2.RAVA KICHADI

3.SPICY CHAPPATI

4.PEA'S UTHAPPAM

5.TOMATO DOSA (ITS TANGY & TASTY)

6.GHEE PODI DOSA

7.GHEE ROAST - A CUTE CONE OF DOSA

8.RED ORANGEE ROTI

9.RED ORANGEE ROTI

10.POHA UPPUMA

Click the link for the recipes.

CURRY LEAVES ADAI AND AN AWARD

noreply@blogger.com (Adlak's tiny world) — Sat, 18 Apr 2009 17:06:00 +0000

Adai in any form we love to have. I already posted the recipe of vegetable adai. Click here for the recipe. Now this time I prepared with curry leaves. Curry leaves has lots of medicinal values and most of us jus using it for flavor and garnishing the dish, at the time of eating the stuff we jus throw it beside our plates instead of consuming. This is wat we do in our routine right even from kids to elders.

My daughter is fond of long hair. She won’t allow me to even trim her hair at least once in six months. She needs long, thick hair like Barbie Rapunzel . I got a trick to make her eat the curry leaves; saying that the amount u consume the curry leaves the long u ll get thick hair. Mostly I used to grind them and add into my dishes. Finally jus touch up with few leaves for garnishing.

This time we had them with Adai.

INGREDIENTS

Raw rice 2 cups
Toor dhal 1 cup
Chenna dal ½ cup
Urid dhal ¼ cup
Dried red chilli 10
Salt to taste
Hing a pinch
Ginger 1 inch piece
Curry leaves a hand full.
Coconut oil for sprinkle

METHOD
Wash and soak all dhals and rice together for 2 to 3 hrs.
Grind them to batter adding chilli, ginger, curry leaves, salt and hing.
If u want u can add chopped onions to this batter.
Make thin adai in dosa griddle, sprinkle with coconut oil in and around the adai. Make 4 to 5 holes on the top of adai with the dosa ladle to make the adai more crispier.

Goes well with any chutney/Jaggery/avial/butter

This Adai happily running to the Event 15 minute cooking @Spices etc hosted by my dear friend Mahimaa of Mahimaa's kitchen.

Priya Sriram passed me this sweet lovely award to me. I m so honored and feel so soo happy to get this from her.

I would like to pass this Award to Divya Vikram, Mahimaa's kitchen, Madhumathi, Ramya Vijaykumar, Lavanya,Varsha Vipins, sriharivatsan, rekhas kitchen, ARUNA,RAKS KITCHEN and Kitchen Flavours.

BOUNCY PANIYARAMS

noreply@blogger.com (Adlak's tiny world) — Sat, 04 Apr 2009 00:22:00 +0000

This is the one neither our favorite nor dislikes. Once I had in hotel and then I got attracted towards it. I got the recipe from friends’ long time back, but unfortunately have no paniyaram pan to experiment it. I utilized the chance when we went for shopping to buy return gift articles for my sil son’s poonal function. The moment I saw the paniyaram pan, I ran and grabbed it and handed over in the bill section. Hurray! At last I too have the pan and the next day I prepared the paniyaram. Oops…. But as it was my first time I could not get the perfect shape and nice color. Though I did not lose my heart and with confident I tried 2, 3 times within a week itself and at last I got perfect balls out of it... Cho Chweet and thanks to my hubby dear and darling kids who were patiently tolerated all my experiments with my paniyarams and tasted thrice within a week without saying anything as a testing rats.

Here the recipe of my bouncing balls

INGREDIENTS
Raw rice 1 cup
Boiled Rice 1 cup
Urid dhal ¼ cup
Grated vegetables 2 cups(carrot, onion, cabbage, green chilli)
Salt to taste
Curry leaves few
Mustard, Urid dhal, Chenna dhal and oil for tampering.

METHOD
Soak rices and dhals for 4 hrs and grind it to dosa batter.
Add grated vegetables along with 2 tsp of grated coconut and tamper with the tampering items and pour into the batter.
Mix well. Heat the paniyaram pan. Pour the batter in each kuzhi. Cook it in medium flame and after few mts turn the balls with the stick. Let it cook for few more mts.
Serve hot with any chutney. Goes will with red chutney.

Hope u all have enjoyed my story as well the browny balls.

And this balls bouncing to the Event of 15 minute cooking @Spices etc hosted Mahimaa of Mahimaa's kitchen.

TOMATO GRAVY/THAKKALI THOKKU

noreply@blogger.com (Adlak's tiny world) — Fri, 27 Mar 2009 00:49:00 +0000

As i said in my previous post of TOMATO/THAKKALI KOOTU, this is also my families fvrt dish. we all die for this. we never miss the chance of making this on tomato seasons. That too specially prepared in my mom's hand Mm.... that tastes really heaven. My mom prepare and give me in big bottle saying that Hema i prepared a lot for you especially for your hubby, it will sure come for another 15 to 20 days ma. I will get that one with a big smile on my face and my mind will say Ayo amma 15 to 20 days a... seri seri parthunde iru. Analum Ipadi oru emaliya irukiye!.... After a week or 10 days i ll call amma and say amma yr thokku was very tasty and its over.. can u tell me the recipe I m planning to make it now. Ha ha ha imagine how my mother could be on that side. This is my Mom's signatured dish. Here u guys go for the recipe da......

INGREDIENTS

Red ripped Tomatoes 20
Red chilli powder 1/2 cup or less according to yr spice taste.
Hing a pinch
Fenugreek powder 2 tsp
Turmeric 1/2 tsp
Salt to taste
Oil 2 cups

METHOD

Finely grind the 15 tomatoes and finely chop remaining 5 tomatoes. Heat the oil in a pan. Pop up mustard, add hing and all tomatoes. Add salt. Sauté for 20 to 25 mts until the tomato gravy gets thicken. Add chilli powder and fenugreek powder, again cook for 10 to 15 mts covering with lid. Mean time not to forget to stir so that it should not get stick with pan or get burnt.

U can have this with dosa/idly/chapatti/parathas/puri

DRUMSTICK MASALA - This is my daughter's favo curry. I m dedicating this to her.

HOT N SOUR TOMATO SOUP- Both my kids are lover of soups. This one dedicated to both of them.

TOMATO THOKKU -Though its all our favrt... my hubby and my sister Vasu craving for this. I m dedicating the spicy thokku to both of them.

All these Entries goes to Sanghi ‘s Fall in love – Tomato Event.

MY NEW TEMPLATE AND A THANK YOU NOTE

noreply@blogger.com (Adlak's tiny world) — Thu, 26 Mar 2009 15:56:00 +0000

Everyone visiting here will get surprised on seeing my new template…. This is normal thing… now I come to the real story. Can u believe this that I too got surprised on seeing my blog bright n colorful with new template? Ha ha ha that’s true dears… me too got surprised. The surprise was given by Mahimaa of Indian vegetarian kitchen.

It’s a long back longing (pls ignore the grammar here let it be rhyming ok) of me to change my template. I too change often from the bloggers template and by changing the font color, size and style and maximum adding of back rounds to my knowledge that’s all. But I was scared to experiment with my more than 100 posts by down loading from other site and installing all widgets again as I m much ignorant on tech side of computer. I was telling all these stories to Mahima dear when we were chatting on line. She said she will help me after finishing her course and gets free time. So I have given my password, she send me some site addresses and header link to select me. I have selected some and send her thro mail. More than months over and I totally forgotten that one.

3 days back when I was login to my blog with morning fresh filter coffee in my hand, with that tinge of coffee in my tongue and my eyes got bloomed n forget to blink on looking into my changed template.. Cho Chweet surprise Mahima has given me. Thank u so much mahimaa……Really I feel very happy and I should appreciate her for her effort and time spent for me in her busy schedule.

Thanks a ton darling. I am Proud to have u as my friend.

TOMATO/THAKKALI KOOTU

noreply@blogger.com (Adlak's tiny world) — Sat, 21 Mar 2009 01:09:00 +0000

This is my favrt.. My mom prepares both the tomato kootu and tomato thokku tasty and yummy. Probably my next post will be tomato thokku. Whenever I go to my mom’s place I go by with a lengthy list to make her do for me. And my gal now doing the same prepares two tooooo big lists for her patti and thatha.

Her list for patti is cookery things and for thatha is purchase list. One more spl list she brings to her chitti for handy craft work things and fancy items. We go with two bags and return home with min 4 bags. Ok ok these are all practice in politics ma… hope everyone do the same. Ha!Ha!Ha!....

Lets come to Today’s menu

INGREDIETNTS

Moong Dhal ½ cup
Ripped red tomatoes 3
Onion big 2
Grated Cabbage and carrot each ½ up (optional)
Green chilli 2
For Grinding
Grated coconut ½ cup
Cumin seeds/jeera ½ tsp
Black pepper ¼ tsp
Dried red chilli 3 to 4

METHOD

Par Boil moong dhal and keep aside. Cut all the vegetables and add into the par boiled dhal and cook till everything done. Mean time add necessary salt and turmeric. Grind the ingredients said under for grind. Add the paste into the kootu. Cook for another 8 to 10 mts. Now the tasty kootu is ready to have with hot white rice.

Accompanies well with all thuvayal rice/plain rice/chappati.

Sending this kootu to Sanghi ‘s Fall in love – Tomato Event.

Here i served this kootu with hot white rice along with SEPPANKEZHANGU FRY . Enjoy the platter dears. Dedicating this to my cousin Padmaja who loves this kootu with this curry very much.

THOSE MADE MY DAY BRIGHT AND PROUD

noreply@blogger.com (Adlak's tiny world) — Sat, 21 Mar 2009 00:18:00 +0000

Again the shower of Awards. here comes the list of buddies and dearies who are all made me wet by their rain of Awards. Thank u all i m so happy and honored.

This cute goodie Basket comes from Varsha . She honored me as FRU Topper for sending more Recipes to her Event Recipes for rest of us dessert. Cho Chweet my darling thank u so much da.

Those comfort hugs of friends comes from Vibaas. Thank u for honoring me dear.

This lovely Sister Hood Award is from VG. Thank u for considering me as yr sister VG and Its my pleasure to be your sister.

All these following Awards showered by my dearies Jaishree, Pooja n Gita's Kitchen join her hands in giving me the little hearts.

Thank you so much my dears. My joy has no bounds. Cant express my happy thro d simple word T H A N K Y O U. It really mean a lot.

I would like to pass all those Awards to all my blogger buddies. Pls Feel free to pick them dears.

BRINJAL KOTHSU

noreply@blogger.com (Adlak's tiny world) — Sat, 14 Mar 2009 17:59:00 +0000

This is everyone’s favorite dish. We usually prepare this with venpongal and Rice uppuma. This tastes heaven with these two main dishes.

INGREDIENTS

Brinjal 3
Onion 2
Tomato 2
Tamarind paste 2 tsp
Salt to taste
Turmeric a pinch
Hing a pinch
Curry powder/sambar powder 3 tsp
Oil, mustard seeds, and curry leaves for tampering.

METHOD 1

Cut the brinjal to fine pieces, length wise the onions and tomatoes.
Pressure cook the brinjal, onion and tomatoes to two to three whistles.
In a pan pop up mustard seeds and curry leaves. Add the cooked mixture. Add salt, turmeric, tamarind paste with little water, hing and curry/sambar powder. Bring to boil for 8 to 10 mts.

METHOD 2

Take a big size brinjal and grill deeply on the stove top. The outer skin of the brinjal should turn black. Peal the skin and smash the flesh of brinjal.
In a pan pour oil and pop up mustard seeds.
Add onion, tomato sauté for a while and add the smashed brinjal. Add tamarind paste with little water.
Add turmeric, salt, curry powder/sambar powder hing. Bring to boil about 5 to 8 mts. keep stirring on and off. If the Kosthu is too thick add little water.

Now the simple yet tasty kosthu is ready.
Accompanies well with Rice uppuma and pongal

RED GARLIC CHUTNEY/THUVAYAL

noreply@blogger.com (Adlak's tiny world) — Mon, 09 Mar 2009 14:06:00 +0000

This is my favorite chutney would like to have with any Tiffin items. Since my hubby doesn’t like garlic flavor much in any dishes, I used to do it when he is out of town. My kids also love this. It is very easy to prepare and tasty too.

INGREDIENTS

Garlic pods 10
Onion 1
Tomato 1
Dried red chilli 6
Tamarind extracts ½ tsp
Salt to taste
Oil 3 tsp
Mustard 1 tsp

METHOD

Grind all above said ingredients by adding little water, salt and tamarind to a thick paste.
Take a pan, pour oil liberally and pop up mustard seed.
Add the chutney paste in to the pan and sauté till the raw smell goes and it leaves oil.
Accompanies well with Dosa/Idly/Chappathi/Parathas/Bread

SHOWER OF AWARDS

noreply@blogger.com (Adlak's tiny world) — Fri, 06 Mar 2009 07:55:00 +0000

Its again a flow of awards in our blog world I think.. So many Awards from sweeties. Almost i can see all these awards are roaming around and keep every ones blog fresh and bright as they are twinkling in mine now. we keep on passing them to our lovely friends.Its a wonderful feel, that someone thinking about us and take an effort of adding our name in their list. This time Everyone of you made me so happy and honored by giving these cute and sweet Awards. Thanks a ton dearies. It mean a lot lot to me....

These Awards are coming from Sanghi and Shama Nagarajan . Oops I m loosing my conscious seeing this sweet attacks from them.

Oh my dear Divz ... u jus made my day and my blog so bright and beautiful by passing this to me. And recently got this from Sanghi, sriharivatsan and Shama Nagarajan too... so lovely dears.

These cute little hearts are from Varsha Vipins n Shama Nagarajan. Hooo HOO i m flying like these hearts.Thanks darling.

These friendly hugs coming from AnuSriram , Jaishree , Akal's Saappadu, Shama Nagarajan, sriharivatsan and Divz. I feel so comfort my dear friends.. thanks a lot lot and a lot.

And here comes the special Award from Shama Nagarajan , especially for my daughter's Art work which has participated in her Event. Here is the link of it.

KIDS FRIENDLY CRAFTS EVENT - ROUND UP!!!!!!!!!!!!! . She made every participants happy with this Award. This is for my daughter Lakshana. Thank shama dear.

Thank u all. I would like pass these awards to all my sweet friends who are all visiting and leaving their lovable comment in this post. Its waiting for u dears pls pick up.

GOBI AND CHICK PEA GRAVY

noreply@blogger.com (Adlak's tiny world) — Fri, 27 Feb 2009 05:46:00 +0000

My hubby asked(insists) me to make cauliflower Kurma instead of Gobi manzurian which is the default dish when I have a first look into the Gobi without getting second doubt.. I already have prepared Gobi Kurma and looking for panchangam (good time)? !.. to post it. Ha! Ha! Ha! This time I made this in different way, it came out very well and tasty too. Wonder thing is I got orange color and imdtly I have a thought of sending this to FIC Orange. He! He! he!

INGREDIENTS

Gobi florets 1 cup
Cooked chick peas (optional)
Potato 1
Carrot 2
Tomato 2
Onion 1
Green chilli 3
Cumin ½ tsp
Any seeds ½ tsp
Cinnamon 1 inch
Cloves 2
Grated coconut 3 tsp
Turmeric a pinch
Salt to taste
Garam masala 1 tsp
Chilli powder ½ tsp

METHOD

Cut the carrots and potato in desired shape. Soak the cauliflower florets in warm water for 10 mts.
Grind green chilies, cloves, cinnamon, coconut, any seeds, onion and tomatoes in to a thick paste.
In a pan pour some oil pop up jeera and add the veggies. Sauté and cook well for 10 mts until it done and soft. Mean while add salt and turmeric.
Now add the ground masala paste, cooked chick peas, chilli powder, Garam masala powder and combine well till the oil leaves and aroma spreads.
It u get too dry of this u can add some water to make a thick gravy.
Garnish with cilantro.

Goes well with chappaties/puries/parathas.

Sending this to

1. FIC - Orange hosted by Aparna started by Harini.

2.Mythreyee's JFI: Cauliflower Event.

TWO DIFFERENT SAMOSAS ON A DIFFERENT NOTE

noreply@blogger.com (Adlak's tiny world) — Sat, 21 Feb 2009 16:53:00 +0000

Who doesn’t love samosas, from kid to king fond of this snack? It plays a major role in Birth day parties, Tea parties and when we are in the mood of munching and crunching something in the cold winter or in rainy season even in hot summer.. Holding a cuppa hot tea or homemade Filter coffee beside the samosa plate.. Hm… imagination itself tastes yummy right?!..

Come let me show the two varieties of samosa I made for my cousin sister when she visited my home 4 months back.(Yeah its my long pending to blog even I thought of sending this to savories Event of Srilekha ha ha ha).

VEGGIES STUFFED SAMOSA WITH SLIGHT MASALA FLAVOUR

And believe me for the first time I tried this at my kitchen without any big disaster but for the shape. I learnt this from my mami who made for me some years back.. so I couldn’t recollect the exact idea of folding the samosa in to cone ie triangle shape.. somehow I managed after trying 3 to 4 pieces.. Here u go dears.

INGREDIENTS

Maida/all purpose flour 1 cup
Wheat flour 2 cups
Butter (melted) 2 tsp
Salt to taste
Oil to fry

FOR VEG MASALA

Onion 1
Thinly grated Cabbage 1 cup
Grated carrot ½ cup
Frozen Peas ¼ cup
Green chilli 2
Salt to taste
Garam masala a pinch
Turmeric a pinch

FOR ALOO MASALA

Onion 1
Potato 2
Green chilli 2Peas ¼ cup
Turmeric a pinch
Garam masala a pinch
Salt to taste

PREPARATION

Combine maida and atta with salt nicely and add melted butter and water slowly and knead the dough. Set aside for 15 mts.
Divide the dough into small round balls
Roll into a perfect round like chappathi.
With a knife or pizza cutter make 2 semi circles with the round.

Take one half

Fill the masala in a side

Cover the one part fixing to the center of the semi circle.

Then bring the other side to next corner to make triangle shape and press gently the three sides with very little water to seal the edges.

Repeat the same procedure to the entire rolls as shown in the pics and deep fry it till it turns golden brown and crispy.

METHOD FOR MASALA STUFFING

cook and peal the potato skin and smash it. Finely chop the onions and green chillies. Take a pan in a little oil splutter ani seeds and saute onions, frozen peas and chillies till it translucent. Add smashed potaots with turmeric, salt and little garam masala. combine well and cook for some time. granish with cilantro.

FOR VEGGIES STUFFING

Make a thin slices of onion, carrot and cabbage (length wise) and finely chop the green chilles. In a pan splutter jeera and fry the veggies to golden brown along with peas. add salt, turmeric and masala. combine well and saute for few mts. Now the masalas are ready.

ALOO STUFFED SAMOSA
Sending these samosas to Sunday Snacks:Hot and Spicy event by pallavi.

MY SWEET MOM AND CUTE AWARDS

noreply@blogger.com (Adlak's tiny world) — Wed, 18 Feb 2009 06:59:00 +0000

This post is specially for the Event Cooking with love relating the generations hosted by Jigsya and Prathiba in their blog. A lovely idea of bringing together the love and affection along with food. First of all I would like to thank them for the opportunity given to say some loving words abt my mom in this post.

Ammas are always great in their ways and means of care, love and affection showing impartially and equal to all children. Particularly their love towards their grandchildren is un comparable and no words to express it. Indeed many of the times i got spell bound about her love towards us and my kids. My kids started jumping and will fly when they heard the news of her arrival or our visit to her place. Till date at her age of 60 with so many health complications, she is very active and helping us in various means.

HERE THE PIC OF MY MOM AND MY GAL

This is one of my kids favorite recipe by the hands of their grandma... My mom is a amazing cook and even a simple recipe has a heavenly taste. Not only my kids, everyone in our family are craving to this Puliodharai.
Click the link for the funny story and tasty recipe of the below dish.

IYENGAR'S PULIODHARAI

Sending this to Pedatha's Cooking for kids with Love Event.

And here comes the beautiful Awards

Varsha Vipins passed me the super duper chef Award and made my day's recipes yummy, bright and beautiful. (as always he! he! he!)I was flying while cooking on that day. Thank u dear.

This Lovely cute heart came from a sweety, Yasmeen of Health nut and from my dear friend Vidhya of Appetizing Recipes. The day I received the Award made my heart beet in a sweet lovely rhythm and the whole day i was enjoying that. Thank you sweet hearts. Passing these to my Blogger buddies

1.Ashwini 2. Akal's Saappadu, 3.VG 4.Aquadaze, 5. Ann 6. sriharivatsan 7. Preety 8.rekhas kitchen 9.Malar Gandhi 10.Aparna 11.Mahimaa's kitchen, 12.AnuSriram 13.Sukanya Ramkumar ,14.Viki Xavier. 15.Usha, 16. Kitchen Flavours 17. n33ma 18.vidhya 19.swapna pravin 20.Anu Divya

Congrats dears.

SALAD AEH?!.. A BOWL OF SWEET 'N SOUR

noreply@blogger.com (Adlak's tiny world) — Tue, 17 Feb 2009 05:52:00 +0000

I was thinking to make something unusual from usual one to tickle my family’s tongue. My li’l one is fond of lemon squeezed onions. My daughter love to have raw (small ones) onion as side dish for Parppu Podi sadham with mor kulambu. Both are lovers of raw onions. So I made this in few mts with simple ingredients from my pantry.

INGREDIENTS

Sprouted Chenna ¼ cup

Onion 1

Cucumber 1

Lemon 1

Plantain stem ½ (vala thandu)

Some dry fruits

Pepper powder a pinch

Salt to taste

Coriander for garnishing

METHOD

Make thin slices out of lemon, onion, Cucumber and plantain stem as shown in the pic.

cook the sprouted Chenna with little salt.

Combine them by adding salt, pepper powder and few drops of lemon juice.

Thats it.. salad is ready.

U can even finely chop all the veggies to make this salad.

Since my kids love to pick and dip them in a lemon juice I have cut those to thin slices.

Enjoy the fresh and healthy salad.

Sending this to the EVENT: Garnishing tips and techniques for Indian food

GHEE FLAVORED MUSHROOM NOODLES

noreply@blogger.com (Adlak's tiny world) — Wed, 11 Feb 2009 17:13:00 +0000

Anything with mushroom goes well for my kids. Since it is rich in protein, I used to add this in many of my dishes especially for my kids. This is one of them, and they love to have them with noodles.

INGREDIENTS

Magi noodles 1 pocket
Tomato 2
Onion 1
Green chilli 1
Mushroom 1 pocket
Garlic 5 pods(crushed)
Ghee 1 tsp

METHOD

Cut onion and tomatoes in to fine pieces or length wise. Cut the green chilli length wise.

Wash and clean the mushrooms in warm water and drain the water thoroughly. Cut the mushroom into pieces. Keep aside.

Take a pan; add some oil and sauté onion, tomato and chilli till it turns golden brown. Stir well by adding magi masala (u can find the masala pockets along with the noodles).

Add 2 cups of water. Allow to boil for 5 mts. Then add the noodles, combine well. Close the lid and cook for some time in the low flame and until the water absorbs.

In another pan pour a spoon of ghee, fry the mushroom and garlic pods in it. Add these fried mushrooms in to the noodles or top up the noodles with mushrooms.

Serve the hot bowl of ghee flavored mushroom noodles during the evenings or for breakfast.

This entry goes to Alka(Sindhi rasoi) who is hosting "Just for you event"

GRAM DHAL CHUTNEY

noreply@blogger.com (Adlak's tiny world) — Sat, 07 Feb 2009 13:11:00 +0000

I learnt this chutney from my mother.. my gal love to eat this with chapatti/dosa/idly. When we get bored with regular coconut and tomato chutney we can make this one for different taste. It’s Very Simple and yummy chutney.

Grandma's tasty chutney to her lovable grand daughter.

INGREDIENTS

Gram dhal 3 tsp
Dried red chilli 3
Grated coconut 1 cup
Salt to taste
Oil, mustard and curry leaves for tampering.

METHOD

Heat little oil and fry the gram dhal and dried red chilli.
Cool and grind along with coconut added with salt and water.
Tamper with tapering item. Fry the curry leaves while tampering.
Spread it over the chutney and serve with any Tiffin items.
Accompanies well with dosa/Idly/chappathi/pongal

2. TOMATO AND ONION CHUTNEY -A TASTY COMBO

These two chutneys are going to

1. FIC - Orange hosted by Aparna started by Harini.

2. Chutney/ Dip Mania Event by Ramya of Mane Adige

3. Pedatha's Cooking for kids with Love Event.

HERE IS THE PIC OF MY MOM AND MY AUGHTER.

PICK MY CLICK WITH SPECIAL AWARDS

noreply@blogger.com (Adlak's tiny world) — Fri, 06 Feb 2009 08:04:00 +0000

HEY DEARS DON LAUGH AT THIS POST... READ FULLY WITH PATIENCE THEN LEAVE A COMMENT....

Till yesterday there was no idea abt sending something to this Red click event. Since I am not excel in Photographs and doesn't know ABC abt camera, lenses, capturing etc etc... Jus I am clicking my dishes and posting in my blog. Thinking that i cant give such a nice photos to the Event.

But When I Saw this little cute tomatoes in market along with Straw berries, a bright light was flashed in my mind, Bell was also ringing (Ice Cream vehicle passed by,ringing the bell) and I heard a whisper in my ear.. "Hema buy these not only for the cooking do click it for the Red Event hm.. " You people jus imagine the scene of Tamil Movies ok....

I silently obeyed the voice following with those flashes, bell and a lightening.. etc... etc..

here I clicked immediately the two pic for the Event and confused which to send. Alas!!!!! since the dead line was over, I could not send either of these to the Event. I simply start Yelled at the Voice for the late intimation.

Any how clicked is clicked... so u jus enjoy ! the pic....

Here my friend Akal from Akal's Saappadu passed me this Award. S dear I am chatty and naughty.. thank u so much.

Here comes another one from my dear Mahima of Mahimaa's kitchen. Thank u darling. I m honored.I would like to pass these to

Kitchen Flavours, Premyscakes Asha , sriharivatsan, Happy cook,AnuSriram,easycrafts,Priya, meeso, Varsha Vipins,Divz , Mythreyee, Lakshmi Venkatesh, Radha Ramaswamy,Cham and LG

GOOD LUCK DEARS.

GOBI PARATHA

noreply@blogger.com (Adlak's tiny world) — Wed, 04 Feb 2009 12:21:00 +0000

Now a days I started stuffing some or other to my chappathi dough to show variety as well as make my family healthy by consuming more veg in a day. Here comes the stuffing of Cauliflower with simple ingredients to add heavenly taste of your parathas..

1. HERE U CAN VIEW THE DOUGH MIXED WITH CAULIFLOWER MASALA

INGREDIENTS

Wheat flour 2cups
Salt to taste
Oil 2 to 3 tsp
Turmeric a pinch
Cumin powder ½ tsp
Grated cauliflower 1 cup
Onion finely chopped ½ cup
Chilli powder 1 tsp
Garam masala ¼ tsp

2. PARATHAS BEFORE COOKING IN TAWA

METHOD

In a bowl mix the grated cauliflower, finely chopped onions, cumin powder, turmeric, salt, chilli powder and Garam masala well.
Another bowl mix the wheat flour and salt nicely. Now add the fore mentioned mixture to it.
Make chappathi dough by adding little water and finally spread some oil around the dough. Keep for 2 hrs.
Make chappathi of your desired shape.
Cook it in the tawa by using little oil on both sides.

3. DELICIOUS STUFFED PARATHAS ARE READY TO EAT

Serve hot with Raitha/Curry/Gravy /Chutney

Sending this to

1. RCI: Haryana Event by Easycrafts

2.Mythreyee's JFI: Cauliflower Event.

REPUBLIC DAY CELEBERATIONS AND SPORTS EVENT OF ASHOK NAGAR

noreply@blogger.com (Adlak's tiny world) — Sat, 31 Jan 2009 11:13:00 +0000

I would like to present here about an interesting Sports Event on occasion of Republic Day (of course with colorful pictures) at our children’s Park on 25 th and 26th Jan 2009.

We, proud Indians, know the value of Republic day, it was a remarkable day in Indian history as it was on this day the constitution of India came into force and India became a truly sovereign state. On this day, our nation has became a totally Republican unit. The country finally realized the dream of Mahatma Gandhi and the numerous freedom fighters who, fought for and sacrificed their lives for the Independence of their country. So, Republic day is always a special occasion.

This Republic day has become extra special for our street residents, Ashok Nagar. We thought just one day is not enough for saluting our Nation and hence celebrations were held for two days.
FLAG HOISTING BY MASTER. KARAN MOORTHY WITH THE HELP OF MR. RAMANATHAN

To make the kids involve in this function, we conducted a sports events for the kids, so that they will get to know the importance of Republic Day. It would not be worthwhile if I didn’t mention here that this idea was actually proposed by two smart kids, Lakshana and Harshita. They have come up with a plan which made all our eyebrows raised. Then this wonderful idea was implemented with the cooperation of all young mothers. Again, I should also mention that the encouragement from the senior persons who are the caretakers of children’s Park in our locality gave us a strong motivation in implementing this.

The two kids themselves have come up with a plan about the events to be conducted and about the participants list. There were some interesting events such as Frog Jumping, Bunny Hopping, Pebble Picking and Book Balancing, and kids from 3 years to 10 years participated. The day ended with lots of fun and enjoyment.

On 26 th January 2009, the function started off with a flag hoisting ceremony followed by singing National Anthem. A formal address was given by the Good Samaritans of the Association. Flag hoisting was made by a 6 year old child prodigy Karan Moorthy. It was followed by prize distribution to the winners of the previous day events and the grand finale was Karan Moorthy's demo of motor bike racing. Children and their family returned home thrilled and happy.

CHIEF GUEST INTRO BY MR. RAMAN

These are the two smart brainy gals I am showing for you my friends, Lakshana and Harshita. These two gals really rocked that day and got lot of appreciations for their leadership and innovative quality.

ENTHUSIASTIC AND YOUNGEST ORGANISERS OF THE EVENT To my surprise, I was called up on stage to speak about the Sports Event. I was wordless on the dais. I spoke a few words at that time but I took this opportunity to thank everyone for considering my kid’s idea and suggestions who is just 7 years old now. Lakshana, you have made me very proud dear..

PARTICIPANTS AND YOUNG INDIA FROM OUR PLACE

CUTE BUNNIES GETTING READY FOR RACE
SWEET SMARTIES AIMING TO REACH THE GOAL

SWEET LITTLE HEARTS HITTING THE TARGET

BUSY MAN PICKING UP TO DROP MORE

Finally comes my buddy gal, collecting the

CREATIVE KID AWARD FROM KUMARAVEL UNCLE

I would like to thank all the parents and residents of Ashok Nagar for their co operation and participation in that Event. My very special thanks to Mr.Ramanathan and Mr.Kumaravel (lovingly called as uncles by us), for honoring my kid’s idea, their support and their encouragement to her BY AWARDING HER AND HER FRIEND WITH CREATIVE KIDS AWARD.. And my sincere thanks to Mr. Raman, who agreed and gave his full support in including the Events and prize distribution in between their pre scheduled programme list.

Thanks to everyone and the sponsors Mr. & Mrs. Natarajan, Mr. Ramanathan and to Mr. Kumaravel who has joined their friendly hands with me.

-HEMA

AN AWARD AND ENTRIES FOR THE EVENT

noreply@blogger.com (Adlak's tiny world) — Fri, 30 Jan 2009 16:12:00 +0000

Ramya and Vij passed me this beautiful Award to me. Thank u dears am so honored and happy to receive it.

Here some of my archived recipes going to Sudeshna's Harvest -the festival of rice Event.

Click the link for the pic and recipes dears. Thank u.

1.LEMONY LEMON - A TANGY TASTY MASALA BATH

2.MINT MAGIC( PUDHINA PULAO)

3.IYENGAR'S PULIODHARAI

6.PASTA PULAO

10.VEGETABLE RICE

11.SPONGY DOSA WITH YUM YUM COCONUT

12.RICE UPPUMA

13.BAJJI'S PLATTER -A TREAT FOR YOU

14.VEGETABLE BONDA

15.MOR KOOZH (OFCOURSE ITS MORE COOL)

16.MEDHU PAKODA

Here one more Entry for the Event FIC Yellow by Sunshinemom (the second pic)

CABBAGE GINGER CURRY

INGREDIENTS

Cabbage 2 cups (chopped)

Carrot grated 1/2 cup

Grated coconut 3 tsp

Ginger minced 1/2 tsp

Green chilli 2

gram dhal 2 tsp

Urid dhal 1/2 tsp

Mustard 1 tsp

Oil for tampering

Hing a pinch

Curry leaves few

METHOD

In a pan pour little oil and pop up mustard seeds. Add gram dhal and urid dhal and hing fry for few mts. Then add finely chopped ginger, green chilli, saute for few seconds and then add cabbage. Sprinkle some water and cook in low flame by covering with lid. Once the cabbage get cooked and water drained, add grated coconut. combine well and stir for few more mts. Garnish with curry leave. Now the healthy two in one curry is ready for u.

U can add cooked peas also in this curry.

NOURISHING TOAST WITH HEALTHY TOPPINGS

noreply@blogger.com (Adlak's tiny world) — Thu, 29 Jan 2009 10:51:00 +0000

This is very simple and tasty snacks. Most of us will break our head for the evening snacks especially for kids; it should be healthy, filling and tasty. Mainly it should be kids approved right?!... This will help us with very simple ingredients and with very little effort. My kids enjoyed eating this and we too. Not only for the evening snacks, it can be taken as Breakfast or dinner too. This I had in my friend Sindhu’s house. Me and my kids loved it and the next day I tried it for breakfast. We all liked it. Thanks Sindhu for letting me know such a nice recipe. I added and reduced some of the ingredients according to our taste buds.

In reciprocation and wanted her to taste my style of preparation, I made it for my friend Sindhu and given to her. She also enjoyed very much.

U NEED

Dosa/Idli batter 2 cups
Chilli powder 1 tsp
Garam masala ¼ tsp
Salt to taste (note already dosa batter and bread contain salt)
Turmeric a pinch
Onion finely chopped 1
Tomato finely chopped 1
Green chilli 1
Carrot finely chopped 1
Bread slices 4
Ginger garlic past ½ tsp
Paneer few cubes
Oil to toast

PREPARATION

1. Mix salt, turmeric, ginger garlic paste, chilli powder and garam masala powder to the dosa batter. Combine well.

2. Then add chopped vegetables including chilli. If the batter is too thick u can add little water. Consistency should be like bajji -bonda batter.
3. Soak the paneer in warm water for 10 mts and grate it to fine pieces.

4. Heat the dosa griddle and soak the bread slices into the batter. Be sure some vegetable should stick on both sides

5. Pour oil around it and cook till it turns crispy and brown. Repeat it for next side too.

6. Keep the bread toast aside. Spread some shredded paneer on the top.

7. Pre heat the oven for 5 to 8 mts in high.

8. Cook in grill mode for 1 minute.

10. Garnish with curry and coriander leaves and Serve hot with sauce.

People who are not having oven can do it on stove top itself. Ignore the steps 7and 8. Instead roast it again for few mts on the dosa griddle itself.

This Bread goes to the following Events

1.Cooking for kids by Preety

2.MEC - Paneer by Raji

3.Just for you by Alka.

4. FIC Yellow by Sunshinemom (the second pic)

5. Bread Mania by Sindura.

VEG - MASALA PANEER - DHUM BIRIYANI

noreply@blogger.com (Adlak's tiny world) — Wed, 28 Jan 2009 07:36:00 +0000

I was much impressed with LUCKNOWI DHUM BIRIYANI when I saw the recipe in rekhas kitchen blog. Such a nice cook she is and I like the spicyness in her recipes.. So many varieties in her blog hm.. Good job Rekha and thanks for sharing with us.

It’s my long time wish to make dhum biriyani and I have not got the proper recipe for that and more over I though it was very tough process to prepare (in the step of Dhum). Since it was my first time I followed the same steps and jus given the delicious Rice with very slight variation by adding the masala paneer.

Indeed the output was so good and tasty. All my family members loved this especially my daughter who loves paneer emptied in seconds. It was my long wish to prepare something for my Amma, so I utilized this chance and packed a big bowl of biriyani and sent it thru my sister. They also enjoyed this very much. A Big Thanks to you Rekha dear.

INGREDIENTS

Rice --- 2 cup
Carrot 2 no. cut in to cubes
Potato 2 no cut in to cubes
green peas --- 1/2 cup
paneer ½ cup cubed
Ginger garlic paste ----1 tsp
Onions - 2 big very thinly sliced
Coriander leaves 1 bundle chopped
Tomato --- 1 big chopped
Peas 1 cup
Garam masala powder --- 1 tsp
Red chili powder --- 1 tea sp
Cinnamon - 1 inch stick
Cloves - 4-6
Cardamom -5
Saffron - 1/4 tsp
Curd - 1/2 cup
milk - 1/2 cup
Cashew nuts ---1 cup or you can make it 1/2 cup also
Raisins --- 1/2 cup
Almonds ( 1/2 cup soaked in warm water for 10 min. and choped
Ghee --- 1/2 cup
Salt to taste

METHOD

Mix curd, Red chili powder, salt to taste, garan masala, ginger garlic paste, and mix well and add cubed vegetables and peas to curd mixture mix well and leave for 1 hour to marinate.
Wash rice and add 2 cups water salt to taste, and 1 tea sp ghee mix well and cook in steam.

Heat ghee in a heavy bottom pan and fry sliced onion till brown and crisp, remove from ghee and keep a side. And then fry cashew nut in the same ghee remove and leave a side, now fry raisins and leave a side.

Now after 1 hour in the same ghee add clove, cinnamon, cardamom let them popup and add vegetable mixture and chopped tomatoes (don't add water) let them cook in a slow flame cover with a lid and cook till vegetable s are 3/4 cooked. Crush 1/4 fried onion with your hands and add to vegetable mixture mix well

Soak saffron in warm milk for 10 -15 min

Now mix 3/4 cashews and raisins 3/4 coriander and mint leaves with rice and spread the rice on top of the vegetable mixture, and pour saffron milk over it and spread left over cashew s and raisins and coriander leaves, fried onion.

Cut the paneer in to cubes and shallow fry them in a little oil. Soak them in warm water for 10 to 15 mts. Drain water completely. Leave them for 2 to 3 mts. Take a bowl mix little salt, chilli powder and a pinch of pepper, jeera powder, combine well then add the paneer cubes toss it in that mixture. Masala mixture should spread evenly on the paneer. Add the masala paneer to the rice.

Cover with a foil and bake the dish for 20 min. in a preheated oven

Remove from the oven and leave for 5 min. then open the foil and serve hot with any kind of raitha or gravy.

An excuse dear... i have taken photos of the dish before dhumming with spreadings of all veg, paneer and onions etc as above and one more after the dhum, mixed with rice in a bowl. Unfortunately it somehow got erazed and I could not publish the rice bowl after mixing. At the same time cant resist to postphone it again, more over rushing to send this for Rakh's Event. I ll update the pic once I prepare this again. Thank u dears.

As usual sending the recipe to

1.Cooking for kids by Preety
2.MEC - Paneer by Raji
3.Just for you by Alka.
4. Srivalli's MLLA, an event started by Susan
5.EC's MBP - Easy Breezy Breakfast. Event.
6. Sudeshna's Harvest -the festival of rice Event.