Make The Best Wedding Day Cookies

We make masala kulambhu slightly in a different way as I have shared it already here .But today's version  is my  friends recipe which I had noted down after tasting it couple of times.Whenever I get tender and small brinjals/eggplants make this kulambhu for weekend lunch.This kulambhu tastes very well with the white rice and pappad,but I paired up with spinach kottu and potato fry.This recipe is off CCC event started by Srivalli and Dish it out event-Tomato and garlic at my space started by Vardhini.Lets move on to the recipe............ Basic Information Preparation time - 10 minutes Cooking time - 25-30minutes Serves - 3-4 Ingredients Ingredient Quantity Shallots/Pearl onion 10-15nos. Round small brinjal/kathirrikai 5-6(sliced lengthy) Tomato(chopped) 1(medium size) Turmeric powder 1/2tsp Oil 2tbs Curry leaves 1 sprig Coriander leaves/kothamalli 2 sprigs(chopped) Red chilly powder/milagai podi 2tsp Fennel seeds/sombhu 1/4tsp Salt 11/2tsp   To S

Fruit custard is an easy and colorful,comforting dessert can be served after a heavy meal.This is my family's favorite and I make it for almost parties and get togethers especially with a heavy non-vegetarian meal. All you need is to chop fruits of your choice and add it to the cooked custard and serve.The custard can be cooked on the previous day and refrigerated,just add the chopped fruits at the time of serving.Off to the recipe................ Basic Information Preparation Time 10-15 minutes Cooking Time 10 minutes Cooling Time 2 hours Serves 3 Ingredients Ingredient Quantity Milk/paal 2 cups Custard powder(any flavor) 2tbs Sugar/sakkarai 2tbs Mixed Fruits(chopped) (I used apple,grapes,banana orange) 11/2-2 cups Method Boil 13/4 cups of milk in a medium flame for 10 minutes.Meanwhile with remaining 1/4 cup mix the custard powder with no lumps and keep it aside. Once the milk boiled add the sugar and let it simmer for 5 m

For the day 2 of blogging Marathon#35 I am sharing you all a simple yet delicious jamuns made out of leftover bread. This jamun tastes more or less similar to the khoya jamun and can be made in a jiffy.If you want you can stuff the jamuns with nuts and saffron.But today I made without any stuffing and used cardamom powder for the flavor.Lets move on to the recipe.................................. Basic Information Preparation time 15 minutes Cooking time 20-25 minutes Soaking time 2 hours Makes 13 Ingredients Ingredient Quantity White Bread slice 6 Milk powder 2tbs Full cream milk/whole milk 1/4-1/3cup Cardamom powder/ellakai 1/2tsp Sugar/sakkarai 1/2cup+2tbs Oil for frying Ghee/nei 1tbs Method Heat the sugar in a pan with 3/4 cup of water and stir it,keep in a medium flame till it becomes thick(no need of string consistency).Add the cardamom powder and keep it aside. Trim the edges of the bread and tear into pieces and blend it t

Who doesn't love ice cream?Ice cream is almost everyone favorite and especially vanilla flavor is the most. Myself and my hubby are not exceptional,we like ice-cream any time of a day,it doesn't matter if it rains or snows and day or night. This basic vanilla ice cream tastes as such delicious but its a real treat when it is served with a brownie,mixed along with some fruits or sandwiched between cookies.The options are endless. This ice cream is an eggless version and no ice cream maker need only with 3 ingredients.Yes only with 3 ingredients,heavy cream,condensed milk and vanilla extract. I make this ice cream often but never get a chance to click and post it in blog,but finally got a chance to post this ice cream for the dessert theme in Blogging Marathon#35.Off to the recipe..................................... Basic Information Preparation Time 15 minutes Freezing time 6-8 hours Serves 10 (generously) Ingredients Ingredient Quantity Heavy C

Today's recipe for Tamizhar Samayal Tuesday event is a finger licking chicken kulambhu popular in Kongu region.This is my grand mother's signature recipe and used the country chicken(nattu kozhi) for this recipe.The highlight of this recipe is the aroma of freshly ground spices.But here I used the chicken drumsticks for this recipe you can make it with whole chicken also.This recipe goes very well with rice and idly,dosa,now off to the recipe................ Basic Information Preparation time 15 minuets Cooking time 40 minutes Serves 2-3 Ingredients Ingredient Quantity Chicken(with bones) 11/2 lbs Onion/ vengayam(finely chopped) 1 (medium size) Tomato(chopped) 2 (medium size) Ginger&garlic paste 2tsp Curry leaves/karivepillai 1 sprig Coriander leaves/kothamalli 1tbs(chopped) Salt 11/2tsp Oil 3tbs To saute and grind Ingredient Quantity Shallots/chinna vengayam 5-6 Red chilly/varamilagai 6-7 Black pepper/milagu 1tsp Fennel seeds/sombu

For this week CCC, I chose a recipe from Mallika Badrinath's cook book.This paniyaram is an instant version and doesn't need any fermentation.I make this paniyaran often for Friday prasadham for pooja.All you need is just soak the aval/rice flakes and rice for 2 hours,grind it and mix along with  jaggery or sugar.Lets move on to the recipe........................ Basic Information Soaking Time 2 hours Preparation time 10 minutes Cooking time 20 minutes Makes 30-35 Ingredients Ingredient Quantity Raw rice/pacharisi 1cup Rice flakes/aval 1/2cup Jaggery/vellam(grated) 1cup Cardamom/ellakai 4-5 Baking soda 1/8tsp Salt 1/8tsp Ghee/nei 3-4tbs Method Soak the rice and rice flakes separately for 2 hours,grind it togethter with a pinch of salt and cardamom to paste. Finally add the grated jaggery or sugar and blend it for a minute.Transfer it to a bowl,to this add the baking soda and mix it well. Heat a Paniyaram pan with 1/4-1/2

Today I am happy to share a guest post for one my friend cum blogger Savitha of Savitha's Kitchen.I got her friendship after I got into the blogging world,initially our friendship started in FB chatting and now we speak over the phone atleast once in a month. Savitha aked me to do a guest post in April,but due to my India trip and personal things kept me busy and finally at December. Here I am sharing a chicken fry popular in Chettinadu cuisine which goes very well with rasam rice and curd rice.This recipe is a simple and easy to make,doesn't need any fancy ingredients.There is no spice powder used for this fry,the spiciness is from the amount of red chillies used. Hop to  Savitha's Space  for the mouth watering recipe. Enjoy..................................... Thank you  so much Savitha for this wonderful opportunity. . Sumber http://www.naliniscooking.com