HAPPY COOKING!!!

Hi, CAULIFLOWER NUGGETS!! Last week Sunday we decided to make it as no non-veg Sunday. But still want something special so made this cauliflower nuggets and egg biryani.I have made chicken nuggets so many times but this time tried the same with cauliflower and it was a hit . The leftover nuggets I mixed with poha upma for dinner and it was also woowww. Here below the recipe , INGREDIENTS: Cauliflower florets– 2 cups. Garlic – 12 nos. Ginger 1” piece – 2 nos. Coriander leaves – a bunch. Salt – 1 tsp. Chilli powder – 3 tsp. Egg – 1 no. Poha – 1 cup. Oil – for deep frying. NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY. METHOD: Boil 3 cups of water , when water reaches boiling temperature add cauliflower florets and boil for 2 mins , switch off the flame , close the vessel and let it rest for 10 mins.After 10 mins drain the water completely and let it dry for 5 mins. Grind ginger , garlic to fine pa

Hi All, BITTERGUARD KUZHAMBU..I love bitterguard in any form.My mum makes it in a way that there will be no bitterness in kuzhambu.I got this recipe from her and I make this kuzhambu often. Arun hates bitterguard but he eats this gravy alone as gravy will not have even bit of bitterness. Here below the recipe for you, SERVINGS : 4 Members. INGREDIENTS : Bitterguard – 1 no ( medium sized). Onions – 1/2 no. Curry leaves – a sprig. Gingelly oil – 4 tsp + 1 tsp. Chilli powder – 1 tsp. Tamarind – a gooseberry size. Jaggery – coin sized piece – 1 no TO FRY AND GRIND : Onion – 2 nos ( big – medium sized). Dry red chillies – 3 nos. Garlic – 4 pods. Cumin / Zeera – 1 tsp. Curry leaves – a sprig. Turmeric powder – 1/4 tsp. Roasted channa dal – 2 tsp. Coriander powder – 3 tsp. Coconut grated – 1/4 cup. Oil – 1 tsp. NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY. METHOD : Chop onions to medium size

Hi All, I made this Pizza dosa for my little daughter .Last week she refused to eat her dosa and was asking for Mickey mouse! Then I got this idea of making pizza dosa so that vegs can also included in her breakfast.As I made for my daughter I did not add pizza toppings on top.Instead I drew a cartoon drawing with ketchup on the top which is loved so much..The fun part is she cried not to cut the dosa then and dont want to eat the mickey . she want the mickey to be as it is :) .. You can sprinkle pizza toppings or chilli flakes and pepper powder on top and serve. Here below the recipe, SERVINGS : 2 DOSAS. INGREDIENTS : Dosa Batter – 3/4 cup. Oil or Butter – for dizzling. Carrot – 2 tsp. Capsicum – 2 tsp. Tomato – 2 tsp. Onions – 2 tsp. Morzilla cheese – 3 tsp. PREPARATION : Grate carrot and cheese , chop rest of the vegs to very small pieces .The smaller the pieces are the quicker the vegs will boil well. Heat your iron skillet

Hi All, KOVAKAI PORIYAL / IVY GUARD STIR FRY... I make this poriyal often, Ivy guard if cooked properly tastes awesome and it is also very good for diet people.The leaves of Ivy guard are used for Ayurvedic purposes too. There are many dishes which you can prepare out of Koavakai ,but I make only poriyal often. The recipe is also simple ,here is the recipe for you, INGREDIENTS : Ivy guard / Kovakkai – 3 cups. Gingelly oil – 4 tsp. Chilli powder – 1 1/2 tsp. Salt – 1/2 tsp. Turmeric powder – 1/4 tsp. Onions – 1 no ( big). Urad dal – 1 tsp. Channa dal – 1 tsp. Curry leaves - a sprig. Coconut grated – 1/4 cup. NEED CLARIFICATION ABOUT MY MEASUREMENTS? PLS CLICK TO CLARIFY. METHOD : Wash and slice Ivy guard to thin circles. In a wide kadai add 4 tsp oil and add chopped ivy guard and fry in medium flame till they change to pale colour and shrinks in size ( you can see the skin must have wrinkled). Now add

Hi All, RED CHILLI CHUTNEY!! Last week my whole family was suffering from severe cold.We were carving for something hot and spicy.Then my friend Ms.Chachithra from Florida called me and while talking she told me about this chilli chutney,Immediately I gave a try and it was complete satisfaction for our spicy carving. Actual recipe does not include tomatoes but as I have to feed the same to my daughter I added 2 small tomatoes to reduce the spiciness.The chutney was very yummy,tangy,spicy and with fantastic red colour.It is definitely going to be a treat for spicy lovers. The recipe is as below, INGREDIENTS : Onions – 4 nos ( medium sized). Dry red chillies – 5 nos. Garlic – 7 pods. Tamarind – a small gooseberry sized. Tomatoes – 2 no ( small) ( optional). Salt – as required. Curry leaves – a sprig. Mustard – 1/4 tsp. Channa dal , Urad dal – 1/2 tsp. Gingelly oil – 3 tsp. NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY.