Avocado & banana smoothie with honey.......... beat the heat
Delicious but high calorie one!! Apt for a breakfast
Thursday, 5 May 2016
stuffed capsicum kudamilagai stuffed with hot puri
Fry gram floor 1 ½ TSP
Coriander – 1 tsp
Fennel – 1 tsp
Red Chili 1
Fry
Make it powder
Take nonstick
2tsp oil
Cumin seeds
Diced onion
Ginger n garlic paste
Mix well
Roast onion till it become little brown
Add spices grinded
Add salt
Add roasted gram floor
Add little dry mango powder
Mix all those
Keep the stuffing aside
Take a capsicum
Remove crown n seed
stuff
Take a pan
3 spoons oil
Now put the capsicum
Keep turning it
Coriander – 1 tsp
Fennel – 1 tsp
Red Chili 1
Fry
Make it powder
Take nonstick
2tsp oil
Cumin seeds
Diced onion
Ginger n garlic paste
Mix well
Roast onion till it become little brown
Add spices grinded
Add salt
Add roasted gram floor
Add little dry mango powder
Mix all those
Keep the stuffing aside
Take a capsicum
Remove crown n seed
stuff
Take a pan
3 spoons oil
Now put the capsicum
Keep turning it
Pesarattu with coconut chutney
Green sprouts/pachai payaru/moong dal -1cup
green chilies -3
rice -1tbp
salt –as required
asafetida -3pinches
jeera-1/4 tsp
green chilies -3
rice -1tbp
salt –as required
asafetida -3pinches
jeera-1/4 tsp
Method
Wash and soak sprouts in water for 4 hrs.
.Add green chilies,jeera and salt and grind it to a coarse batter.
Heat a tawa pour a laddle of batter,spread round drizzle oil on both sides and cook in medium flame till there are brown spots on both sides.
kothimbir vadi (cilantro vadai) for evening snacks
2 cups - dhania leaves( preferably leaves, the stems become a bit chewey once steamed), chopped finely
3/4th cup besan/chickpea flour/gram flour
1-2 tablespoon rice flour
2 tsp chilli powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp ommum ( crush them in your palms and then add)
3/4 tbsp ginger garlic green chilly paste (optional)
1 TSP oil
1 tsp. Lemon juice
1/2 tsp sugar
1 tsp white sesame seeds (yellu)
Salt to taste.
Procedure
Heat water in a steamer or idly vessel.
Apply/ coat oil on all sides of the vessel (preferably a flat bottom pan).
Mix all the above ingredients in a separate pan .
Pour the mixture in the greased vessel.
Steam the mixture for around 25-30 mins
Insert a knife if it comes clean then it is done.
Remove them from the steamer let them rest for 5 mins
Cut them in cubes.
Then shallow fry them. Frying is optional.
Steamed version
Once you remove it from the steamer. Cut them into slices
Add oil to a kadhai and then add seasoning of mustard seeds ,cumin seeds, asefotida, curry leaves.
Add the cut pieces to the seasoning and toss around till the seasoning coats all the cut pieces.
Finally garnish with toasted white sesame seeds (toast them without oil)
3/4th cup besan/chickpea flour/gram flour
1-2 tablespoon rice flour
2 tsp chilli powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp ommum ( crush them in your palms and then add)
3/4 tbsp ginger garlic green chilly paste (optional)
1 TSP oil
1 tsp. Lemon juice
1/2 tsp sugar
1 tsp white sesame seeds (yellu)
Salt to taste.
Procedure
Heat water in a steamer or idly vessel.
Apply/ coat oil on all sides of the vessel (preferably a flat bottom pan).
Mix all the above ingredients in a separate pan .
Pour the mixture in the greased vessel.
Steam the mixture for around 25-30 mins
Insert a knife if it comes clean then it is done.
Remove them from the steamer let them rest for 5 mins
Cut them in cubes.
Then shallow fry them. Frying is optional.
Steamed version
Once you remove it from the steamer. Cut them into slices
Add oil to a kadhai and then add seasoning of mustard seeds ,cumin seeds, asefotida, curry leaves.
Add the cut pieces to the seasoning and toss around till the seasoning coats all the cut pieces.
Finally garnish with toasted white sesame seeds (toast them without oil)
kondakadalai sundal
boiled Chana- 1 cup
Coconut - 3 tbsp
Salt - to taste
Moong Dal - 1 tsp
Pepper corns - 1/4 tsp
Red Chilli - 1
Coriander powder - 1/2 tsp
Oil - 2.5 tsp
Mustard seeds - 3/4 tsp
Curry leaves - a small sprig
Red Chillies - 2 small
Hing - a tiny pinch
add cooked chana, coconut and powdered masala.Check and adjust salt at this stage.Mix well and cook for 3 mins in low flame until the masala is blended well.. serve hot
Coconut - 3 tbsp
Salt - to taste
roast the ingredient
Chana Dal - 1 tbspMoong Dal - 1 tsp
Pepper corns - 1/4 tsp
Red Chilli - 1
Coriander powder - 1/2 tsp
Oil - 2.5 tsp
Mustard seeds - 3/4 tsp
Curry leaves - a small sprig
Red Chillies - 2 small
Hing - a tiny pinch
add cooked chana, coconut and powdered masala.Check and adjust salt at this stage.Mix well and cook for 3 mins in low flame until the masala is blended well.. serve hot
Every day is a fashion show to me & world is your runway #Dare2Drape challenge by TRIVENI SAREES
https://www.facebook.com/TriveniSarees! Dare2Drape challenge by TRIVENI SAREES #dare2drape.
#dare2drape.
http://www.triveniethnics.com/category/dare2d
rap
MY SAREE IS ELEGANT BROAD NORDER
CASUAL WEAR PRINTED SAREE 305
I don’t think so. A lot of the times you don’t dress a certain
way because other people are watching, you dress it that
way because how it makes YOU feel.
By the time you're 40 PLUS , you know who
you are
inside. You learn to laugh at things you can't
change; you learn to be yourself.
Redefine what it means to be sexy and what
it means to be a woman. Showing my skin is
not what makes me sexy.
The perfect matching accessory for your
saree
Sari, as we know is untailored length of cloth. Also stands for purity because it was felt that cloth cut and pierced by needles was impure.
Inspite of that, Sari still lives and prospers mostly because it has been able to adapt to every age. It has a quality of inter mixing with every era.
And there is so much of creative stuffs that you can have with TRIVENI SAREES. You can wear it in so many ways that it can never get old.
“It’s a most natural way for me. I can tell people I can run in a saree and I can do five sequences in a saree. I can romance in a saree and I can do everything in a saree. For me, it’s a most versatile garment…it’s extremely sensuous and at the same time it is strong, there is an elegance and at the same time it teases your imagination…It’s very powerful.
#dare2drape.
I think the Saree makes a woman look sexy
yet graceful all at the same time.
The reason why I think TRIVENI SAREES beautiful is because it is able to express both sensuality of a woman's body as well as respect for it.
Sensuality by exposing few regions of waist and neck and respect by properly covering all other parts of the body. It creates a very healthy balance.
Sensuality by exposing few regions of waist and neck and respect by properly covering all other parts of the body. It creates a very healthy balance.
.According to me a saree is the best attire for women.There is something about the sari that makes a woman look dignified, charming and every bit stylish. Over the years, the sari has evolved into a fashion statement, which most fashion designers glorify the look and feel of this traditional garment.
saree:https://www.facebook.com/TriveniSarees
TRIVENI SAREES memorize my mother/godess. So do countless Indian men.......
An interesting fact about sari is that it often makes men go blind in judging women's beauty.
Over all, THIS SAREE IS FROM TRIVENI SAREES were my love and lust resides.....
TRIVENI SAREES memorize my mother/godess. So do countless Indian men.......
An interesting fact about sari is that it often makes men go blind in judging women's beauty.
Over all, THIS SAREE IS FROM TRIVENI SAREES were my love and lust resides.....
If you wish to be one of the challenger to take up this challenge, here is what is expected out from you:
Try out some unique drape with a saree, get your pictures clicked in that. Send us those pictures with a title and a small write-up about the drape. Check out the examples on: http://www.dare2drape.org/
start following on:
- twitter: @triveniethnics
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Wednesday, 4 May 2016
Ragi Koozhu with Veppilai Katti for my energy booster
Ragi: 1/2 cup
Water to boil the Ragi
Salt to taste
Hing(Perungayam) Powder: Pinch
Buttermilk: 1 to 1.5 cup
METHOD
Boil Ragi in water into paste consistency with pinch of salt.
Once done cool it and add buttermilk, needed salt and pinch of perungayam powder, mix it well and drink it.
If you want you can add raw onions or drink it with Veppilai Katti, Cut Mango, MangaInji and Green Chilli Soaked in Salt or with any desired pickle too
Water to boil the Ragi
Salt to taste
Hing(Perungayam) Powder: Pinch
Buttermilk: 1 to 1.5 cup
METHOD
Boil Ragi in water into paste consistency with pinch of salt.
Once done cool it and add buttermilk, needed salt and pinch of perungayam powder, mix it well and drink it.
If you want you can add raw onions or drink it with Veppilai Katti, Cut Mango, MangaInji and Green Chilli Soaked in Salt or with any desired pickle too
Potato and cheese stuffed bread pakoda
my both daughters loved the way i made ..it came out very well very easy to make...any one can do
cheesyyyyyyyyyyyy sandwich
Mix chopped capsicum...boiled sweet corn..Italian seasoning...chilli flakes...salt along cheese spread. Spread this on one side of the bread and place one cheese slice and close it with other bread and toast it or grill it.
WHITE PASTAAAAAAAAAAAAA
Butter 1 sp
Garlic little
Cornflour 2 sp
Milk 1 cup
Pasta seasoning 1sp
Chilli flakes 1 sp
Cheese slice 1
Salt to taste
Boiled pasta 1 cup
Garlic little
Cornflour 2 sp
Milk 1 cup
Pasta seasoning 1sp
Chilli flakes 1 sp
Cheese slice 1
Salt to taste
Boiled pasta 1 cup
Method
Heat butter add garlic and saute. Add cornflour and fry for a minute. Add milk and keep.stirring it. Add the other ingredients and mix well. Add pasta and mix well again. All done to gobble it up.
U can add boiled sweet corn, palak,capsicum, mushroom for healthier wholesome pasta.
Heat butter add garlic and saute. Add cornflour and fry for a minute. Add milk and keep.stirring it. Add the other ingredients and mix well. Add pasta and mix well again. All done to gobble it up.
U can add boiled sweet corn, palak,capsicum, mushroom for healthier wholesome pasta.
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