NO ARISI BUT YUMMY ADAI

Samai, varagu, Thinai each 1 cup, chenna dal 1/2 cup, thur dal, 1/2 cup, moong dal 1/4 cup and 4 to 5 red chillies. soak it for 4 to 5 hours. Grind it coarsely. DO LIKE DOSA YUMMY ADAI READY WITH CHUTNEY AND SAMBHAR

FOOD EXPRESS FROM CHENNAI: BRIYANI PARATHA

FOOD EXPRESS FROM CHENNAI: BRIYANI PARATHA: Briyani minjuduthu....  thooki podava mudiyum??? Pudhusa dress pani kuduthuten....briyani stuffed parathas for dinner ...

BRIYANI PARATHA

Briyani minjuduthu....





 thooki podava mudiyum??? Pudhusa dress pani kuduthuten....briyani stuffed parathas for dinner

Oats and dry fruits ( almond, walnut,cashew, dates, figs and raisins) URUNDAI

1 1/2 cups oats
2 cups of mixed nuts (almonds cashewnuts and walnuts)
1 1/2 cups of dates
1/2 cup of raisins and 1/2 cup figs
1/2 tsp elaichi pwd

Dry roast the oats till it turns light brown color and keep aside.
Dry roast the mixed nuts either separately or together and keep aside.
Chop the dates and figs.
In a food processor or blender grind the oats and Nuts separately to a fine powder and keep aside.
Then little by little add the powders and chopped dates, figs and raisins and grind in mixie. Add cardamom pwd. process until all the ingredients come together.
Roll into little balls and store in an air tight container. While rolling if required grease your hands with little ghee. 

BROCOLLI AND CILANTRO PARATHAS.............YUMMYYYYYYY

my mom always insisted we eat seasonal fruits and veggies when available in season as there is health benefits from them for that season. In this global world where frozen and imported food is available thru out the year we eat everything most seasons. Being from central TN we really did not have marked seasons except summer and rainy unlike North Indians. I hear them say mooli and methi are winter veggies and such. Now that I live in a place where seasons are prominent I would like to know what are some known seasonal veggies and fruits for various seasons. Please let me know.....I NEED COMMENTS........ 


SO I TRIED A DIFFERENT PARATHA........ LETS SEE YOU ALL LIKE IT OR NOT...

.

YOU CAN HAVE WITH ALL TYPES OF RAITAS ALSO OR WITH ANY TYPE OF PICKLES JAM....IT GOES YUMMY WITH ALLL.....

RIPE BANANA EGGLESS CAKE

Add 40 gms sugar to 4 mashed bananas. Mix well. Then add 125 ml sunflower oil to this mix and stir well. Then add 180 GM's wheat flour, 1 TSP baking powder, 1/2 TSP baking soda and mix well again so that there are no lumps. Add chopped walnuts and tooty fruity to this and slightly mix it. Grease the cake tin with butter. Preheat the oven to 180 deg and bake it for 25 mins. Your cake will be ready. Over ripe bananas ah gaali panradhukku idhu oru vazhi.

THAKALLI SIGAPPU URUGAI

Make Tomato paste by using Bangalore Tomato – ½ kg

Tamarind- size of a small lemon; Salt-3 to 4 tsp;Jaggery-1/4 tsp

Red chilli powder-3 tsp( Kashmiri ); Or Red chilli powder-3 tsp( normal)

Turmeric-1/4 tsp; Hing-1/4 tsp

Dry roasted methi/ vendhaya powder-1/4 tsp

To temper

Mustard-1/4 tsp

Seasame oil-2 ladle( 2 Kuzhi karandi)

Method:

Soak tamarind in 2 tbsp of water. Squeeze tamarind and the extracted pulp should be thick.

Heat a thick bottom kadai with Seasame oil and season with mustard and hing. Keep the tomato paste ready open. Pour it over the hot oil along with tamarind water. Add salt,turmeric ,red chilli powder ,jaggery and sauté well. Cook until oil oozes out and switch off the flame. Add methi powder & Fried Mustard Powder and mix well.

Thanks to my mother for this recipe.

can be used as Side dish with Idly, Dosa, Chappati, curd rice etc... Also Mix with Hot boiled rice with ghee & taste it, it will be mouth watering..................

GREEN APPLE UURUGAI

Green apple-2
Turmeric-1/8 tsp
Red chili powder-1 tsp
Kashmiri chili powder-3/4 tsp
Salt -3/4 tsp more or less
Jaggery -1/4 tsp

To temper

Sesame / gingely oil-2-1/2 tbsp
Musturd-1/2 tsp
Hing-2 pinches
Fenugreek/ vendhaya powder-1/4 tsp

Method

Wash,peel and grate the apples. Heat a kadai with oil and season with musturd.

Once it pops add Hing,turmeric and the grated Apple.
Saute well,add both the chili powders ,jaggery and salt.

Cook over a medium flame stirring in between until the thokku reduces in volume and switch off the stove.

Once done add the vendhaya powder to this and mix well.
Refrigerate and keep.

Mozzarella festival at Renaissance Mumbai.

Renaissance Mumbai Convention Centre Hotel,for the first time ever hosting a Mozzarella food festival with enormous proportions dedicated exclusively to mozzarella di bufala at the Italian cuisine destination Fratelli Fresh. Enjoy this irresistible festival along with beer & cheese pairing session in association with SABMiller from 8th to 17th January, 2016.

The Hotel was very beautiful and was looking stunning and i was feeling that i am in Italy now from the environment there. #Mozzarella #Festival   Fratelli Fresh at Renaissance Mumbai Convention Centre Hotel

Starting with starter i had Tomato/Pudina/Tulsi salad /with Hogaza/Brusetta salad.It was very fresh and was very tasty.I also had minestrone Soup with Bruscetta Crustian butter/fresh vegetable/ghea.
I never of anyting such  time of food before and it was very thick.

PICS

I also had  Mozzerela sticks which was finger licking and it was served with Red Sauce.I also had Eggplant lazasria which was awesome.

Also i had discussion withe the Famous chef  there,Christian Colaroa.He was very talented and was the main person handling the dishes in mozzarella food festival.

Coming to the Chef's favorite,i had ravial pasta as i love pasta very much.It was amazing and best ever pasta i ever had.

And the food is incomplete without dessert and so i had Tiramisu which was amazing and i would like to have it again.

So i would like to tell everyone who loves Italian Food to visit Renaissance Mumbai for Mozzarella food festival to Entice your senses at the Mozzarella food festival and enjoy an unrivalled culinary journey where Master Chef Cristian displays his remarkable assortment of artisanal cheese menu. chef who co with an extensive experience in making Italian delicacies and creates his own cheese at the hotel. Tantalize your taste buds as you experience the special mozzarella menu with options over eight course meal of Burrata, Caprese, Bocconcini, Scarmazza and other Mozzarella inspired dishes

https://www.facebook.com/RenaissanceMumbaiHotel/?ref=hl

colourful idli tomato chutney

Tomato chutney (little different from our usual chutney)

Ingredients
1 onion
3 tomatoes
Sambar powder 2tsp
Mustard
Asafoetida
U.dal 1tsp
C.dal 1tsp
Chilli 3 or 4 nos
Curry leaves
Oil and salt
Method
Heat oil add mustard then both dals, chilli and Onions
And tomatoes saute till soft,add sambar power, hing,curry leaves saute for few mts in low flame
Add salt & grind together
Heat oil tamper mustard seeds & curry leaves

it came out yummyyyyyyyyy.. just try it and let me know

pongal celebration geetu style.....

Thai porakkum naalai..

Vidiyum Nalla velai..
Pongapaalu vellam pola paayalam..
Achu vellam pacharisi vetti vecha sengarumbu 
athanaiyum thithikura naal than!
இனிய பொங்கல் / மகர சங்கராந்தி நல்வாழ்த்துக்கள்.
Happy Pongal / Makara Sankaranthi wishes

மகர சங்கராந்தி அல்லது பொங்கல் திருநாள் என்பது, நவக்ரஹங்களில் ஒன்றான சூரிய பகவான் ராஜ்ய பாவமான தனுர் ராசியில் இருந்து கர்ம ஸ்தானமாகிய மகர ராசிக்கு சஞ்சரிக்கும் புனிதமான நாள். இந்த நன்னாளில், சூரிய பகவான் தன ரதத்தை வடக்கு நோக்கி திருப்புவதாக சொல்லப்படுகிறது... ஆனால் உண்மையில் பூமாதேவி ஆனவள் தெற்கில் இருந்து வடக்கு நோக்கி நகர்கிறாள்... இந்த கால கட்டதில் பயிர்கள் செழித்து வளர்ந்து அறுவடைக்கு தயாராகும்.... மேலும் சூரிய பகவான் தன்னுடைய பலத்தில் 50% திரும்ப பெற்று தன்னுடைய உச்ச ராசி நோக்கி செல்கிறார்...

இந்த நல்ல நாளில், ஆத்மா காரகனான சூரிய பகவானுக்கு நன்றி கூற அவருட காலமாகிய சூரிய ஹோரையில் அவருக்கு பொங்கல் படைத்து நிவேதனம் செய்கிறோம். அப்படி பார்க்கும் போது, இந்த மன்மத ௵ல் மகர சங்கராந்தியானது வியாழன் 55நாழிகை - 14வினாழிகை அதாவது வெளிக்கிழமை அதிகாலை 4 மணிக்கு மேல் சம்பவிக்கிறது.... அதனால் அன்று சூரிய ஹோரையான மதியம் 12 மணி முதல் 1 மணி வரை பொங்கல் வைத்து நிவேதனம் செய்யக்கடவது என்பது ஜோதிட விதி.

அனால் ஜோதிடர்கள் என்று மார்தட்டிகொள்ளும் சில அற்ப ஜீவிகள், தாமும் எல்லோராலும் கவரப்படவேண்டும் என்ற அற்ப எண்ணத்தினால்/ தமக்கு தெரிந்ததை கூறி மக்களை குழப்பி விடுகிறார்கள்... இதனால் செய்கின்ற பலன்கள் யாவும் பயனற்றதாக போய்விடும் என்பதை யாரும் அறிவதில்லை. அப்படி அவர்கள் செய்ய காரணம்... ??? அன்று மாத பிறப்பு வேறு சம்பவிப்பதால் தர்ப்பணம் செய்ய கால தாமதமாகும் என்பதாலும், மதிய உணவு அருந்த நேரமாகும் என்பதாலும் அப்படி சொல்லி-விடுகிறார்கள்... இது மஹா பாப செயல் என்பது அறிவதில்லை... உண்மையில் அவர்கள் பரிதாபத்திற்கு உரியவர்கள் என்பதே நிதர்சனமான உண்மை. இந்த தவறுக்கு சப்பை கட்டுகட்டி வரிந்து கொண்டு வருபவர்களும் நெறைய பேர் உண்டு. ஒன்றை மற்றும் தெரிந்து கொள்ளுங்கள்...

ஜோதிடம் என்பது ஒரு தனிப்பட்ட அறிவியல்... தெரியாதவர்கள் அதில் தமது அரை-குறை ஞானத்தை வைத்து தயவு செய்து நவ-க்ரஹங்களுடன் விளையாடாதீர்கள்... அவற்றின் தாக்கம் அதி வீர்யமாக இருக்கும். அவற்றின் பலத்தினால் அவர்களுடைய தசா-பத்திகளில் அதி பயங்கரமான விளைவுகளை சந்திக்க நேரிடும் என்பதனை நினைவூட்ட விரும்புகிறேன்...

Besides rice and milk the ingredients of this sweet dish include cardamom, jaggery, raisins,Green gram (split), and cashew nuts. Cooking is done in sunlight, usually in a porch or courtyard, as the dish is dedicated to the Sun god, Surya. The cooking is done in a clay potthat is decorated with coloured patterns called kolam. Pongal has two variants, one sweet and one savoury. The dish is served on banana leaves.

Cooking pongal is a traditional practice at Hindu temples during any part of the Temple Festival in Tamil Nadu.

The main event, also known as Thai Pongal, takes place on the second of the four days. This day coincides with Makara Sankranthi, a winter harvest festival celebrated throughout India. It marks the start of the Uttarayanam, the day of the sidereal solstice when the sun purportedly enters the 10th house of the Indian zodiac i.e. Makara or Capricorn.

In the Tamil language the word Pongal means "overflowing," signifying abundance and prosperity.

During the festival milk is cooked in a vessel. When it starts to bubble and overflow out of the vessel, freshly harvested rice grains are added to the pot. At the same time other participants blow a conch called the sanggu and shout "Pongalo Pongal!"They also recite "Thai Pirandhal Vazhi Pirakkum" ("the commencement of Thai paves the way for new opportunities"). This is repeated frequently during the Pongal festival. The "pongal" is then served to everyone in the house along with savories and sweets such as vadai, murukku, paayasam.

Tamils decorate their homes with banana and mango leaves and embellish the floor with decorative patterns drawn using rice flour.rangolis are drawn on doorsteps. Family elders present gifts to the young.The Sun stands for "Pratyaksha Brahman" - the manifest God, who symbolizes the one, non-dual, self-effulgent, glorious divinity blessing one and all tirelessly. The Sun is the one who transcends time and also the one who rotates the proverbial wheel of time..

Iniya Pongal Nal Vazhuthukal 🌾
🌾

Pongal O Pongal 🙏🏼

SARKARAI PONGAL

Ingredients
» 1 cup Raw Rice
» 1/2 cup Green Gram Dal
» 1 cup Milk
» 3 cups Jaggery (powdered)
» 4 tbsp Ghee
» 2 tbsp Cashewnuts
» 2 tbsp Raisins
» 5 no Cardamoms (powdered)
» 2 no Cloves (powdered)
» 1 small piece Nutmeg (grated or powdered)
» A pinch of Saffron
» 2 1/2 cups Water

Method
1. Roast dry the green gram dal for a couple of minutes. 
2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. 
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. 
4. Strain the jaggery to remove the dirt. 
5. Put the syrup once more on the heat and stir till it becomes slightly sticky. 
6. Add the cooked rice and dhal. 
7. Heat the 4 tbsp ghee. 
8. Fry the cashewnuts and raisins and add to the pongal. 
9. Add the powdered cardamoms, cloves nutmeg and saffron.
10. Mix well and serve hot.

VENN PONGAL IS WHITE ONE 

• 1 cup raw rice
• ¼ cup moong dal
• 4 cups water
• Salt to taste

For seasoning

• 2-3 tbs ghee
• 1 tsp pepper
• 1 tsp jeera
• A generous pinch of asafetida
• Curry leaves
• 5 to 6 cashews

Method

• Dry roast the moong dal for one to two minutes, till fragrant.
• Wash the rice and pressure cook along with the dal for about four to five whistles.
• When the pressure goes down, open the cooker and lightly mash the rice
• Heat the ghee, add pepper, jeera, asafetida, curry leaves and finally the cashew
• Saute till the cashew is golden and pour over the pongal.

Geetu way of looking pancha mugam- #OwnThose5Days

Considering all the time you spend with your periods, it’s still pretty damn mysterious. Every woman during her periods believes and makes a list of no running, no jumping, no going out, no stretching legs, and the list goes on and on. But, in fact, these are nothing but precautions to avoid pad failure, as it can lead to shifting and leaking.

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Fives days of periods meanso many mood swings, at times stomachacheand a lot of irritation. These are things we can hardly control. However, when we do not step out because we are so much afraid of that messy and wet feeling, it gets on my nerves. Gals, these are things we can control by just switching our pads.

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