NiNiTiNi

Tangy tomato rice in my style.I have used very little spices tho make this very homely  Let's start cooking  Soaking (rice) 10 mins Preparation time 20 mins Serves 4  IN GREDIENTS Rice and water - 1:2 cups  Water 2 cups  Tomatoes -4 medium size  Green chillies -3  Curry leaves -10 Ghee - 1 tsp  Bay leaf -1  Cinnamon- 1  Cloves -2 Cardamom-2 Fennel seeds-1 tsp Pepper- 1 tsp Cumin seeds-1 tsp Mustard -1 tsp  Urad dal -1  tsp Oil- 3 tsp Channa dal - 1 tsp Salt to taste  Wash the rice and soak for 10 mins(I have used normal raw rice) METHOD Chop the tomatoes.Heat a pan ,add the spices and dry roast  until nice aroma. Cool and grind it to fine powder (Tip:- You can use this a pinch in the last step of making tea. An aromatic ,energetic tea will be in your hand ) Add oil in the same pan,once it is hot ,add mustard seeds ,urad dal,channa dal, cumin seeds one by one            Once it pops , add chopped tomatoes and slitted chillies and fry until tomatoes become soft Add rice and saute for

Carrot halwa is a easy to make recipe with very few ingredients. Today I have  prepared this with out condensed milk,the out come is equally tasty .The natural sweetness in the carrot enhances the richness of this sweet  Let's see how it is prepared  INGREDIENTS Carrot- 1/2 kg Sugar- 1/4 kg  Milk- 1 cup Saffron - a pinch (optional) Cardamom powder - a pinch Cashew-10 Ghee 4 tbsp Serves 5  Preparation time - 20 mins    METHOD Peel the skin of the carrot , remove it's head and tail. Grate and measure it Boil a ladle of milk and add saffron to it  Take a heavy bottom pan and heat it. Add 3 tbsp of Ghee and melt it. Add cashews and fry till it turns golden brown and set aside  To the same ghee add the grated carrot and saute till its raw smell leaves (approx 3 to 4 mins) Add the milk till the carrot immerses.(No need to pre-boil the milk ) Cook until the water in the milk evoparates and forms thick consistency. Add the safforn milk to this . Keep stirring continuously. Add 1/4 suga

Purattasi is a auspicious month to worship Lord Venkateshwara every Saturday people offer this to god to seek His blessings  It is mandatory to prepare any sweet (Payasam along with this to offer this to Lord) It is rich in iron and delicious too !!!! Let's see how it's prepared  Serves 4 people  Prepration time 20 mins  INGREDIENTS Cooked rice -100 grms Urud dal- 2 tsp Red (dry) chillies -3  Till(sesame) 3tsp Cashew-5-7 Mustard seeds - 2tsp Salt to taste  Sesame oil - for cooking -3tsp  METHOD Cook the rice in a non-sticky way (Rice is to water ratio 1 is to 2) Allow it to cool  Take a dry pan and heat it. Once it is hot add sesame and allow it to pop, when fully popped remove and set aside  In the same pan add 2 tsp of urud dal 2 red chillies and fry . Once the dal turns golden brown transfer it to plate and allow it to cool  Once it's cool grind  the urud dal and chilli to fine powder and add sesame and salt and gring in pulse mode (Over grinding will result in secration

       Vazhakai podi mass is a different version of using vazhakai ( Raw banana). I like this because it is easy to make and tastes also different  Let's see how it is prepared  Ingredients  Raw banana- 1 Chilli-1 chopped  Ginger - 1 inch Salt to taste  Cooking oil-1tsp Coconut oil - 2 tps turmeric - a pinch Lime juice 1tps  Grated coconut -5tps Tempering Mustard , urud dal , channa dal , asafoetida - 1 tps each Cooking time 15 mins  Serves 2  METHOD : Apply cooking oil on all sides of raw banana evenly. Place it on a mesh plate or on the stove in low flame  Rotate the banana regularly until entire banana is baked (when the skin of the banana turns black , indicates its completely baked ) Allow it to cool ,rinse in cold water  Now you will be able to peel the skin without any difficulty  Grate the baked banana and set aside , grate the ginger also  Heat the pan and add the coconut oil,once it gets hot add mustard seeds as soon as it poops add urud dal channa dal asafoetida and curr

  Just with plain rice flour , we can prepare this mouthwatering more kali or kuzhambumavu upma. Perfect rain time snack My favourite any time snack !!!!!!!! Let's see the ingredients  Serves 2 people  Preparation time 15 mins  Rice flour-1 cup 250 grms  More milagai- ( chilies mixed with curd and dried ) 4 to 5  Tamarind-small gooseberry size Mustard seeds -1tps Urud dal- 1 tps  Asafoetida- a pinch  Curry leaves- 10  Salt to taste  (Instead of tamarind you can use sore buttermilk) Oil - 100 ml  Method : Add the rice flour in to a bowl .Make tamarind salt syrup by adding 2 tumblers of luke warm water or sore buttermilk to flour and make a thick paste . Set aside for 5 mins  Take a thick bottomed pan and add oil (25ml ).Add more milagai and fry till it turns golden brown Add mustard, urud dal, asafoetida and curry leaves   When the mustard seeds start popping, add the mixture and mix throughly  Every 2 mins add 10 ml oil ans stir .The mixture will change its colour  After 5 mins we

I found the ground nut ball is hard to bite and jaggery syrup's consistency is difficult to attain .If you use fried peanut , this recipe will be a fire less cooking .It is a healthy as no oil or ghee is used and good energetic ball for all ages .Let's see how this ball is prepared !!!!!!! Approximately  25 balls  Preparation time 10 mins Ingredients  Raw peanut 250 grms Black sesame 1 tbsp  Dry coconut or copra 1/4 cup ( if fresh coconut is used , shelf life of balls are less) Dry ginger powder 1/2tbsp Elachi powder a pinch  METHOD Roast the peanut until its skin  turns brown.Remove and set aside  Roast the sesame till it poops,allow it to cool When the peanut is warmed , rub it with your hand so that the skin is separated from it  After removing the skin from the peanut ,transfer it to a dry mixie jar ,add all the ingredirnts expect jaggery and grind it to coarse  Now add the jaggery (Make sure that the jaggery is free from impurity as we are adding it directly) Grind it to p

  Variation from traditional white coconut chuteny, I tried this red TOMATO PUDHINA KARA chuteny Tangy mint flavoured chuteny was mouth watering. Perfect companion for idly/ dosa/chapthi  Lets get into the recipe!!! Cooking time 15 Mins  Serves 4 people  Ingredients :  TOMATO 5   PUDHINA 1 HANDFUL (WASHED) CORIANDER  LEAVES (WASHED)  URUD DAL 1 TPS  CHANNA DAL 1 TPS  DRY CHILLI 5 (1 KASHMIRI CHILLI OPTIONAL ) COCONUT 5 SMALL PIECES   A SMALL BERRY SIZE TAMARIND  TEMPERING  COOKING OIL 2 TPS MUSTARD SEEDS 1 TPS URUD DAL 1 TPS ASAFOETIDA A PINCH  4 TO 5 CURRY LEAVES SALT TO TASTE  METHOD : Heat a pan .Add 1 tps of oil . Once warm add channa dal urud dal  dry chilli  one by one  Once dal turns golden brown , remove from flame and set aside.  In the same pan add sliced tomatoes and tamarind saute till it gets mashed . Add pudhina and coriander leaves and saute for 1 min . Allow the ingredients to get cool . Transfer dry ingredients to a mixie jar and grind until a coarse texture is attaine