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PEANUT CHUTNEY Ingredients: Dry roasted Peanuts-1/2 cup Green or red chillies as per spice need salt as need mustard-1/2 tsp oil for sesoning coconut -1 inch piece optional Method: Grind green chillies. roasted ground nuts(i use peanuts with skin as it contains fiber. if you dont like it you can remove the skin and use), salt and coconut (optional) together to a creamy consistency with enough water. If you are using red chillies shallow fry it in oil till the raw smell goes and grind it with peanut.  once done season it by splattering the mustard and curry leaves in a hot oil and add it to the paste and mix nicely. Nutritional Info: Contains fat, high amount of protein. for people who want to reduce weight watch out the intake. Tip: if the chutney is too spicey add beaten curd or thick buttermilk to it. If the chutney is little bit watery creamy you can use it with dosas, idly , pongal, tomato rice etc. If its thick and litely spicey you can use

KARTHIKAI DEEPAM---FESTIVAL OF LIGHTS Many festivals are celebrated at Arunachaleswarar temple in Tiruvannamalai throughout the year. Among them  Karthigai Deepam  is the most significant festival that is celebrated with pomp and gaiety atArunachaleswarar temple.In this year Karthikai Deepam falls on  2nd December,2017  .This Karthigai Deepam is celebrated as a ten day festival and it widely known as Karthigai Brahmotsavam. The first day (23.11.2017)  -  Karthika Deepam festival begins with the hosting of the flag signifying the commencement of the festival also known as Dwajaroghanam. In the morning and night Lord Arunachaleswarar will be taken out on the silver vahana for procession. The Panchamurthis(Panchamurthigal) are also taken out in the procession. The Panchamurthigal are Lord Ganapathi, Lord Murugan, Lord Sandeswarar, Lord Arunachaleswarar and Goddess Parvathi.These processions are carried out on different vahanas after the Deeparadhana is done at the kalyana ma

METHI PEANUT PULAV Ingredients: Kasoori Methi-2 tbsp fresh or dried peanut soaked-1 handful rice - 2  1/2cups salt oil(used sesame oil) onion-4 medium size cut into small pieces cloves-5nos br\ay leaf-2 small size cumin seeds-2tsp fennel seeds-1tsp turmeric powder-1/2 tsp ginger garlic and chillie paste-3 to 4 tbsp as per your spicy tounge vegetables of your choice(beans, carrots, potatoes etc)-1/2 cup water to cook Method Soak rice in water. Heat pan. Add oil and once heated add onion , saunf, half of cumin seeds, bay leaf and cloves and saute them till onions are cooked. Then add kasoori methy and saute till they change its colour lightly to lite brown. Then add all the vegetables, ginger garlic paste, peanuts, turmeric powder and little chilli powder and salt. Cook them till half done. I have used electric cooker. SO i have added 5 cups of water as the rice was aged. You can increase or decerease water content depending on the type of rice you use.Then i have

SIMPLE FRUIT SALAD Ingredients: Apple-1 Dragon fruit-1/2 orange-1/2 honey pinch of sugar or pepper if you are into spicy side. As my niece and nephew are towards sweet side have sprinkled sugar. Method: clean all the fruits by removing seeds and skins if necessary.Cut apple and dragon fruit into small pieces. Arrange them as u want or simply mix them with honey and while serving sprinkle sugar or pepper. Nutritional Info: Loaded with Vitamin A, Vitamin C, Folate, Fiber, antioxidents, carotene, b vitamins, good fat and iron and traces of other minerals and vitamins.

MAA LADDU  Ingredients: Roasted Gram/Dalia/Pottukadalai-1.5 cup ghee-half cup sugar- half cup cashews cardomam powder- a`pinch Method: Powder the roasted gram in mixie. Powder the sugar and cardomam together. Heat pan and melt the ghee and roast the cashew pieces and then add the flour and saute for 1 or 2 minute. Remove from fire and let it warm itself from hot. Now add sugar powder and mix well. Make them into balls when it is still warm. You can add more ghee or by applying ghee in your hand you can make maa laddu. Very healthy snack or sweet for growing kids. Nutritional Info: Contains High folate, manganese, fiber and fat and cholestrol. Proteins and other vitamins in traces.

RAVA LADDU Ingredients: Semolina/rava/ sooji- 1 cup sugar-1cup cardomam powder- pinch milk-4 tbsp ghee-2 to 4 tbsps coconut dessicated optional cashew nuts- 7 to 10 nos raisins- 7 to 10 nos Method: Heat 2 tbsp of ghee in a pan and roast the nut and raisin in a low flame. remove them and add coconut  and saute and keep aside. Add the remaining ghee and roast the rawa till the aroma comes out. Mix roasted rava, nut, raisin and powdered or grain sugar nicely. Then slowly add the milk and mix well. Check weather you will be able to make a balls. If not you can add little more milk or ghee. Then lightly warm the mix and start making the ladoo balls when it is slightly warm itself. Nutritional Info: Contains, sugars, carbohydrates, fat and cholestrol , sodium and potassium in traces.

ADHIRASAM Ingredients: Raw Rice –  (400 gms) Jaggery  – (300 gms) Cardamom Powder – of 2 nos Water – 200ml Ghee – 1 tbsp Oil – For frying Method: Pre preparation: Wash and soak rice for 2 hours. then drain and dry in a cloth for 10 minutes. 1. Preparation of Rice Flour        When the rice is still damp , grind it with cardomom to a coarse powder. Avoid complete soft powder as it might drink more oil when frying it. Then press the powder in a bowl and cover it with cloth to avoid water droplet and moisture escape. 2.  Preparation of Jaggery Syrup (vella pagu)        Heat water in a thick  vessel and add the jaggery to it. Mix well and let it dissolve completely. Filter the syrup to remoove impurities. Transfer again to thick vessel and allow it to boil on high flame. Dont forget to stir the syrup.        First the syrup will be thin and you can swipe the bubbles to the side to see the clear syrup. After some time, the syrup will thicken, color will darken and the bubbles will

MYSORE PAK Ingredients: sugar-1 cup gram flour-1cup water-1cup ghee-2cups Method: Boil water and sugar together. When the syrup comes to thread consistency add the gram flour little by little by mixing nicely without any lumps. Then add ghee in the same manner little by little. Once the colour of the mix turns light golden brown and light, pour it in the greased plate. even it by patting it with flat spoon. Let the extra ghee on it also set completely. Let it cool. Once it is cool cut it into desired size and shape. Your mysore pak is ready now. If the ghee is allowed to set in the plate with the dough the mysore pak will melt in your mouth. Nutritional Info: Contains high calories from sugar and ghee. Has carbohydrates and fats and proteins. Diabetic watch yourself....

BASUNDHI when i am doing the sweet will get a smile and think about my brother and how he likes this. We used to taste basundhi in different places but we had different experience. So thought of trying it in home in my style. Here comes basundhi.... Ingredients Thick milk-2 ltr sugar as per your taste approximately as we are adding condensed milk condensed milk (milkmaid)1 can saffron a pinch nuts chopped and dry roasted especially unsalted pistasios nut-1 tbsp cardomom powder-1/2 tsp Method: Boil the condensed milk and the sweetened milk(milk plus sugar) until it is thick and creamy. Make sure you mix it often to not to burn. When mixing make sure you dont mix the fat layer of milk. Just push it aside and add cardomam powder and mix to get that yummy taste. Once thickened add the saffron. Cool it. YOU can as such serve chilled with nuts on top with few strings of safflower or else if you have rasgulla add them without the water into the basundhi cream and serve chilled

Hi friends this time couldnt post much as of my designing works. So thought of wishing you all a happy deewali with some sweets..... i remember the day when my maternal aunt and we all together made rasgulla with all the fun and joy.... RASGULLA INGREDIENTS: thick Milk-2 liters from which you will get hardly 100 to 200 gms of paneer Lemon juice-2nos Maida-2 to 3 tbsp Sugar-500gms water as per need Method: Boil milk and add lemon juice. Let it turn to curd and then filter it using a cloth and tie the cloth and keep some weight on it to remove excess water. Save this whey water for later use. Now you will get a paneer once the water is drained. Now add maida or all purpose flour  and mix nicely with fingers to get a dough. Next make a small balls from this dough. Meantime boil water and sugar. Make sure it is in syrup form. When the syrup is in boiling stage add the balls. Once the balls are cooked in the syrup it will come up. Then remove it. Add the whey water which y

DENGUE AND PRECAUTIONS Hi friends as Dengue is spreading i thought this post might be useful...i am giving it in both Tamil and English...please use it and stay healthy..... Dengue fever is a disease caused by a family of  viruses  that are transmitted by mosquitoes.  Symptoms of dengue   fever   include severe joint and   muscle pain ,   swollen lymph nodes ,   headache ,   fever , exhaustion, and   rash . The presence of fever,   rash , and   headache   (the "dengue triad") is characteristic of dengue fever.  Dengue is prevalent throughout the tropics and subtropics. Dengue fever is caused by a virus, and there is no specific medicine or antibiotic to treat it. For typical dengue fever, the treatment is directed toward relief of the symptoms (symptomatic treatment).  Papaya   leaf extract can be used to treat dengue fever.  The acute phase of the illness with fever and muscle   pain   lasts about one to two weeks. Dengue hemorrhagic fever (DHF) is a specific syndro

BEAN CARROT KARAKOZHAMBU Ingredients: beans and carrot cleaned and cut to 1" size-1 cup onion-1 cut finely tomato-2 chop finely curry leaves, coriande leaves-1 tbsp chopped chilli powder-2 tbsp depending on spiceness salt as needed oil-1tbsp chutney dhal(roasted gram) powder-1 tbsp turmeric powder-1/4 tsp tamarind water-4tbsp mustard seeds-1tsp cumin seeds-1tsp dry roasted methi seed powder-1 tsp Method: Heat pan and oil. Let mustard pop in oil. Add onions and fry till light golden colour. Add cumin seeds, tomato and turmeric powder. Saute and add salt and let the tomato cooked juicy and then add vegetables, coriander, curry leaves ,chilli powder and add little water and cook until the vegetables are cooked. I like half cooked vegetables little crunchy. So if you like that way you can stop when it is half done and all other chilli is cooked nicely. Now add tamarind paste or water and cook for 3 to 4 minutes or until a boil and then add the d

VEGETABLE BIRIYANI: Dont know why biriyani is so favourite and a crazy food for everyone weather Indians or westerns. Biriyani has different style, moghul, madrasi, ambur, and so many names .....and brands...... As a foodie i also has my kind of biriyani style......playinf myself with recipe is my favourite one and ofcourse my loved ones are my test rats ....(As i did Nutrition Food Service Management and Dietetics always i consider my kitchen as laboratory and my loved ones as test rats..... LOL) This time my niece and nephew were asking me to to do fried rice and it ended to biriyani as i didnt have soy sauce in kitchen.  Biriyani making is easy but its the order that we put the ingredients and the quantity of the ingredients we cook..... Ingredients: Biriyani Rice(i took india gate basmati rice)-2 cups water -(1:2 ratio)-4 cups onions-5 medium size onions. tomato-3 medium sized coriander leaves-8 tbsp mint leaves-10 tbsp salt as needed garam masala-1 tb

Hey guys hope you all enjoyed and celebrated lord ganesha chathurthi by doing all the favourites of ganesha. I thank my sister for sharing the pictures in between her schedule.  kozhukattai, sundal, vada and payasam, and puffed rice

STUFFED CAPSICUM Ingredients: Capsicum-4 oil for stuffing potato boiled and mashed-3tbsp boiled sweet corn kernals-3tbsp sprouts of your choice-2 tbsp salt pepper oregano cauliflower or broccoli boiled and chopped-2tbsp cheese grated baby corn chopped-2tbsp mushroom chopped-2tbsp onions-2tbsp chopped tomatoes chopped-2tbsp coriander leaves chopped-1tbsp Maida dough for covering stuffs in capsicum Mayonnise Method: Heat pan and oil in it. Fry onions and other vegetables except coriander and tomatoes. When vegetables are fried add salt pepper powder and oregano.  Remove from fire let it cool. Meantime cut and remove the seeds from capsicum so that all stuffing can be placed inside. Apply oil inside and outside of capsicum. Once the stuffing is ready first layer with grated cheese and then vegetables and then tomato and coriander leaves and then again cheese. Then you can cover it with maida dough. Once everything is ready you can bake it or