Make The Best Wedding Day Cookies

  Today's recipe is a colorful chutney which I make it often  to accompany idly,dosa and paniyaram.The flavor  and color of red capsicum and onion along with red chillies,tomato makes this chutney delicious and finger licking.Lets move on to the recipe.......................... Ingredients Ingredient Quantity Red Capsicum/kudamilagai 1(chopped 11/2cups) Shallots/Chinna vengayam(peeled) 10 Garlic/poondu 2-3 cloves Tomato(chopped) 1 (medium size) Red chilly/Varamilagai 5 Tamarind small gooseberry size Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 2tsp Salt to taste Method Heat a pan with a tsp of oil and fry the urad dhal and red chillies to a golden color,remove it.Heat a tbs of oil and saute the onion and garlic then follows the chopped capsicum.Saute it till the capsicum becomes tender.At this stage add the chopped tomatoes,salt and tamarind,cook it till the tomato turns mushy. Let it cool down.Now in a ble

We group of friends started a event named Tamizhar Samayal Tuesday in which showcasing the recipes popular all over Tamilnadu.This event happens in the 2nd and 4th Tuesday of each month. Vazhakkai podi curry is simple and easy to make accompaniment which popular in Southern parts of Tamilnadu especially in Brahmin Cuisines. This curry goes very well with black pepper rasam or with variety rice.The highlight of this recipe is the freshly ground powder used in the curry.The powder can be made in bulk and store it for 2-3 months also.Lets get into the recipe.................................. Basic Information Ingredients Ingredient Quantity Raw banana/Vazhakkai 2(medium size) Grated coconut 11/2tbs Curry leaves 5-6 leaves Oil 2tsp Turmeric powder/manjal podi 1/2tsp Salt as needed To roast and grind  Ingredient Quantity Red Chilly/varamilagai 4-5nos. Coriander seeds/varakothamalli 2tsp Channa dhal/kadala paruppu 1tsp For the tempering  Ingredie

Sandwiches are my favorite and love to have it for a light meal.Today's recipe is one such a simple and easy to make one and I adapted the recipe from Priya's Versatile Recipes in which she tried from Sharmis Passion .I slightly tweaked the recipe according my taste buds. This sandwich doesn't need any fancy ingredients and it can be made in a jiffy and tastes awesome.I grilled the sandwich but if you want you can toast it directly in a pan or in a sandwich maker.Here goes the recipe..................... Ingredients Ingredient Quantity Bread slices 6 Onion(thinly sliced) 2 Red chilly powder/milgai podi 1tsp Coriander powder/dhaniya podi a pinch Turmeric powder/manjal podi a pinch Garam masala powder (optional) a pinch Cumin seeds/jeeragam 1/4tsp Mint leaves/pudina 1/4cup Green chilly 2 Salt to taste Lemon juice 1/2tsp Butter/vennai or ghee 1-2tbs Oil 2tsp Method First heat a pan with tsp of oil and saute the mint leaves,green chilly for

Being an eggplant lover like to try different eggplant/brijnal recipes.Last week when I was watching this recipe in the regional channel I was so tempted.So without any second thought I tried,it came out so delicious and flavorful. This curry goes very well with rasam and rice or it can be mixed with steamed rice,now on to the recipe........ Ingredients Ingredient Quantity Small round eggplant/kathirikkai 8-10(cut lengthwise) Onion(finely chopped) 2(medium s1ze) Tomato(finely chopped) 2(medium size) Ginger&garlic paste 2tsp Turmeric powder/manjal podi 1/4tsp Red chillypowder/milagai podi 2tsp Coconut milk 3/4cup Salt 11/4tsp Oil 2tbs Curry leaves/karivepillai 1sprig Coriander leaves/kothamalli for garnishing Mustard seeds/kadugu 3/2tsp Cumin seeds/jeeragam 1/2tsp Method Heat a pan with oil and splutter the mustard seeds and cumin seeds,trown in the onion and curry leaves,saute the it till translucent.Add in ginger&garlic paste,sau

My family likes to have hot idlys along with two chutneys for dinner.Most of the times I make either make coconut chutney or peanut chutney and tomato chutney , garlic chutney . This chutney I had it in one of my friend's place,we all liked it very much.These days I make this chutney very often instead of coconut chutney to accompany with hot idlys. It can be made in no time if you are using silvered almonds,as the whole almonds needs to be soaked and peeled. The richness of the almonds and the flavor of ginger,garlic makes this chutney delicious and tempting.Lets get into the recipe.....................................   Ingredients Almonds/badam 1/2cup(silvered) Garlic/poondu 1 clove Ginger/inji 1/4 inch piece Green chilly 2-3 Curry leaves/karivepillai 3-4 leaves .Mustard seeds/kadugu 1/8tsp Urad dhal/ulutham paruppu 1/8tsp Salt 11/2tsp Oil 1tsp Method  Soak the silvered almonds in warm water for 10-15 minutes and drain the water.(if you usin

Thakkali soup aka masala rasam is a flavorful,slightly tangy soup infused with the coconut milk.This soup goes very well with the steaming rice accompanied with some spicy vegetable fry. I have no idea why it is called as soup and its a thinner version of kurma.But this soup no way resembles the tomato soup which is served as an appetizer. This soup can be made with or without dhal stock like rasam as we prefer later,made it without that one.Lets get into the recipe..................   Ingredients Shallots(finely sliced ) 8-10 Tomato 2(large size) Garlic/poondu 3 cloves Green chilly 4 Coconut(grated) 1/4cup Turmeric powder/manjal podi 1/8tsp Curry leaves/karivepillai 1 sprig Coriander leaves(chopped) as needed Salt 11/2tsp Oil 1tbs For the seasoning Cloves/lavangam 5 Cinnamon/pattai 1inch piece Star anise 2 petals Fennel seeds/sombu 1/8tsp Method Cook the tomatoes with enough water till it becomes soft.Once it becomes cool down peel

As a part of my blog's second anniversary again I am with a guest post by well known blogger Whose recipes are popular in the blogosphere.Yes....its Priya Suresh of  Priyas Versatile Kitchen. Priya is one such wonderful friend and got her friendship through Blogging Marathon.I love her recipes especially her baking and the way she presents,Thank you so much Priya for this wonderful recipe. Now present you Priya in her own words Am Priya suresh, who blogs at Priya's versatile recipes, am  a bakeholic who loves to bake. My fellow blogger Nalini, no no she is more than that, a wonderful sister, a down to earth darling, a truthful friend and my close buddy asked me few months back,yep you are rite she asked me long back to write a guest post for her but i couldnt send her my guest post earlier. Finally i decided to make a guest post for a celebration. Nalini, the blogger celebrates her two years of blogging life in September and my best wishes to her to keep go

We group of friends started a event named Tamizhar Samayal Tuesday and showcasing the the traditional recipes of Tamilnadu in 2nd and 4th Tuesday of every month. For this event today I am sharing a kulambhu recipe which is popular in Southern part of Tamilnadu. Paruppu urundai kulambhu is a traditional South Indian delicacy served along with rice and also tastes good with idly and dosa. This kulambhu is one of my family's favorite and can be prepared in two ways.Today I made this kulambhu by steaming the lentil balls,it can also be made by adding the balls directly to the gravy.I prefer to make it with the former method as the balls doesn't break and feel easy to make. My mom adds little gram flour to the urundai batter and makes some crispy pakodas to accompany with it.This kulambhu and urundai  tastes even better in the next day, now on to the recipe............... Ingredients For the gravy Ingredient Quantity Onion 1no.(medium size) Tomato 1no.(med