Summer ku jillunu oru juice HEALTHY AAAA

WATERMELON JUICE
GRIND WATER MELON JAGGERY ELAICHI GINGER LEMON ...YUMMY THANDA THANDA COOL COOL JUICE READY PA.....

HEALTHY VACATION NOODLES

Boiled Hakka noodles 1 packet
Thinly sliced capsicum, onion, carrot, cabbage
Soya sauce 1 sp
Tomato sauce 2 sp
Vinegar 1 sp
Scehezwan sauce 1 sp
Pepper powder 1 sp
Salt to taste..soya and Scehezwan sauce has salt too.
Olive oil 2 sp

Method
Heat oil add the veggies and toss it well. Add the other ingredients except noodles and mix well. Add the noodles and mix it well on high flame. Taantanaana..noodles ready☺

GEETUS SECRET BREAKFAST

Pear, plum, purple carrot, powdered almonds flax seeds yogurt smoothie- breakfast!

Dosa sagu

Grind three tbsp of fresh coconut, two garlic cloves, half inch ginger, fried gram -two tbsp,
Red dry chilies-5, cinnamon bark-1/2 inch, cloves-2 nos, poppy seeds-1 tsp( optional),
Jeera-1 tsp, coriander seeds-1 tsp. ( no need for frying . Grind adding water to a fine paste) 
Take a pan with oil . Add mustard seeds, Hing, turmeric powder, finely chopped one medium sized onion and fry till light brown . To this add finely chopped one big red tomato . Fry for two mins . Add two boiled and mashed potatoes to this . Add the ground paste. Mix nicely by adding salt to taste and water according to your consistency . Allow to simmer for few minutes till the raw smell of the paste goes. Garnish with coriander leaves. Serve with hot Dosas or chappatis ...

Mouth watering MAA-INJI Thokku..

Peel the skin of maa: inji;wash it grate it . In a pan add required amt of gingely oil temper it with haldi ,mustard seeds and hing . Then add the grated Maainji with salt saute for 2mnts. Meanwhile soak tamrind(gooseberry size). After sauting the maainji add the tamrind juice and a small piece of jaggery . Let it cook until the oil oozes out. Switch off the gas and add chilly powder according to your taste. Thokku s ready.

Corn in Tomato-Onion-Milk Gravy with Roti

INGREDIENTS
Corn: 200gms
Milk: 1cup
Tomato: 3 big
Salt as needed
Water as needed
Oil or Ghee: 1tbsp

TO GRIND

1st PASTE
Onion: 1 big
Garlic: 10
Red Chilli: 4

2nd Paste
Tomato: 1

TO TEMPER
Jeera: 1/4 tsp
Star Anise(AnnasiPoo): 1 small
Cinnamon Stick(Pattai): 1/2 inch

METHOD
Heat oil in kadai, pour in the 1st paste and saute it on low flame until the raw smell goes off.

Add the finely chopped Tomatoes, Salt and saute till it turns mashy.

Then add Water, 2nd Paste, Milk, Corn and boil on low flame.

If needed add water more to get thick gravy consistency and adjust salt accordingly.

Garnish with Kasuri Methi and Pepper Powder.

Enjoy with Chapathi's and Pulao.

This is my own invention 😊

INJI MURAPPAAAAAAAAAAAAAAAAA

T

ake 100 Grams of Ginger (Very Fresh and Tender/Pinju, preferably), peel the skin off and grind it in the mixie. Using a tea strainer, strain the juice. Dissolve 10-12 Teaspoons of Sugar in sufficient water and bring to a boiling Sugar Syrup. Pour the Ginger Extract into it and let the mixture boil for about 10-15 minutes till it starts to leave the side of the pan. Transfer the mixture into a tray, let it cool for about 10 minutes or earlier. Immediately cut into pieces and enjoy this delightful old-time delicacy!

MANGO OOOOO......YOGHURT

 As mangoes are available now thought of sharing this receipe with you all. Very mild dessert & being curd based will be loved by everyone 😊 no cooking or baking just mix everything & refrigerate smile emoticon

Receipe for Mango Yogurt :

Condensed milk - 1/2 tin
Curd - 500 gms
Mango - 1 (med size)
Gelatine - 1 1/2 tbsp
Water - 1/2 cup

Dissolve gelatine in 1/2 cup hot water. Peel mango & slice. Mash it into pulp. ( v can use mango pulp too) Beat the curd lightly to break up the lumps. In a serving bowl combine condensed milk, curd, mango pulp & dissolved gelatine. Leave it in a refrigerator to set. Serve chilled with slices of mangoes. Hope u all will like this quick & easy dessert.

lemon pickle for hot summer with curd rice

Dry roast a little fenugreek and powder. Add this and enough salt to dry cut lemon pieces and let it be. Stir it once in a while. It will become soft and you can store this in a bottle. When you need, season in oil mustard seeds and asafoedita. Reduce flame and add manjal podi and chili powder. Pl be careful not to burn chili powder. If necessary add some fresh nallennai and then add chili powder. Burnt chili powder will mess up the pickle! Add the 

Lemon to this and stir in low flame for sometime. Your yummy lemon pickle is ready: 

taste the north from south ......uttar bhojan

The authentic taste of north India to the southTaste .... I had an unique gastronomic experience @akila Krishnans Uttar Bhojan..... yummy soft aloo paratha /paneer paratha/onion paratha/gobi paratha /mooli paratha ....all made me in fix as what to eat ....though I wanted to visit  it was my fear towards the unknown kept me away from the place. And an invite to lunch  with a big gang of fellow foodies brought down my fear quotient. the welcome drink was romba super ....They are in zomato  that I know where they are put up.  they make the order placement part more friendlier and proper information about the pricing and delivery and  the time wasted on enquiring the details is reduced.
I loved the box they use for packing, looks attractive,Taste - yum, yum and yummmyyy.
For all the parathas maniacs, here is something you would love more and don’t forget to try them, parathas  Compulsive Disorder!! Even if I visit them for an on-the-house tasting session I end-up shedding my money purchasing their food; that shall be a proof for how good the food tastes. The taste and food quality as always impressed me and their new additions on the menu are bang-on.
Food Variety: Positive. New additions on the menu are bang-on.

Taste: Good. They never fail to surprise me.

Quality: Positive. The plating and quality is at its best.

Quantity: Good. what I tried, it would be perfect for sharing with four 
Service: Positive. No complaints.

Price:  Definitely ‘my budget ’ 

The curiosity and attraction towards theme restaurants haven’t died even after many marching their way into Chennai. But one couldn’t get spookier, yeah spooky as hell passing chills to your senses, ringing threats to your ears and accompanies you with fear and food.

  

The food menu is vast and the lineup of dishes made it all the more interesting. Being an invite we let them to  bring their best food,and welcome drink  was krishna  choice. The dishes kept piling up and there was hardly any time to rest. Though the number of dishes was more, it all came down to how they tasted. -Finally, it was time to sign-off and there came my favourite tea which was not in menu at all...This write-up is based my food palate and my judging  experience during my visit. On-the-house invite for tasting session. Remember, no two person’s palate can be same.

             Would life be as beautiful as it is without the 

essence of spice .... So to pack our life and tummy with extravagant north food and enrich our palate with taste the north ....uttar bhojan..