Make The Best Wedding Day Cookies

Ending the everyday lunch/dinner series with a simple yet flavorful chicken fry.Chicken milagu jeeraga varauval is a dry fry made with  black pepper and cumin powder for spice and it makes a perfect accompaniment or starter.The flavor of black pepper and cumin is the highlight of this fry. As kids love some kind of dry fry with rasam rice,this one has becoming regular in my kitchen in recent days.This fry hardly takes 30 minutes to get ready if the chicken is cleaned and kept in the refrigerator.                                                                                                                                                                    Chicken Fry / Chicken Milagu Jeeraga Varuval                                                                         Basic Information    Preparation time 20 minutes    Marination time 30 minutes    Cooking time 25 minutes    Serves 3        Ingredients  

For the second day of everyday lunch/dinner,I have a kuzhambhu with eggplant and drumstick.As a part of our everyday meal,I make some type of kuzhambhu  once in a week. So sharing a recipe of yet another finger licking kuzhambhu.This kuzhmabhu is a village style preparation and I noted it from one of my aunt. It is a hearty and delicious dish that tastes heavenly with rice along with a generous dollop of ghee.The highlight of the kuzhambhu is the final tempering added with shallots and curry leaves. Original recipe had shallots for the gravy too but due to unavailability of shallots,I used it only for the tempering.Do try this recipe if you are an eggplant lover and looking for some kuzhambhu variety.                                                                                                                                                                                              Kathirikkai Murungaikkai Kaara Kuzhambhu                                                

Starting the 3rd week of blogging Marathon #90 with everyday lunch/dinner recipes.Being a rice eater most of our weekday lunch or dinner would be a simple South Indian cooking.As kids's prefer to eat rice once in a day, I do a veggie poriyal and some sambar or kuzhambhu variety. For day 1,I sharing a poriyal recipe with mixed veggies and green lentil(moong dhal).I make this poriyal whenever I have a small portion of those veggies.It pairs very well with sambar spicy kuzhambhu varieties.This recipe is a no onion-garlic version and all the veggies are homegrown.                                                                                                                                                                                                                      Carrot,Beans and Peas   Poriyal                                                                          Basic Information    Preparation time 20 minutes     Cook

Maravallikizhangu/tapioca root /yuca is a starchy root vegetable and so many recipes can be made out of it.One such popular delicacy made in village side is maravallikizhangu adai.Adai is a thick savory pancake made with lentils and rice. Maravaliikizhangu adai is a quick and easy to make where the lentils are used in smaller quantities.This adai makes a great option for either breakfast or dinner as it has lentils and rice.                                                                                                                                                                                                             Maravallikizhangu Adai/Tapioca Savory Pancake                                                                         Basic Information    Preparation time 25 minutes    Soaking time - 2-3 hours     Cooking time 3-4 minutes /adai    Makes 5- 6    Ingredients Ingredient Quantity Idly ri

Keerai thanni saaru is a soup kind of preparation with spinach and rice rinsed water,popular in village sides.In most of the households this thanni saaru is made often and it cures mouth ulcer and stomach ulcers.This can be taken like soup or mixed with softly cooked white rice like  rasam . Thanni saaru is mostly made with either black night shade leaves(manathathakkali keerai) or agathi keerai and sometimes with moringa leaves.As I don't get any of those spinach variety in my part of world,I used the tender leaves of home grown amaranthus (mulaikeerai/thandu keerai). Coming to the recipe,rice rinsed water is used to cook the spinach as it has some nutritive value as well healing property.Also it adds a nice flavor to it.To get  the original authentic taste,I highly recommend to use the rice rinsed water.Rinse the rice with water one time and discard the water,then soak the rice with required amount of water for 10 minutes and use the water.              

Starting the second week of Blogging Marathon #90 with Regional dishes as theme.Foe next few days, I will be showcasing the recipes popular in particular region of India.For this theme I chose to share some of the village side recipes from the Tamilnadu region. Village or country side recipes are very tasty and flavorful without any additives or fancy ingredients.Freshly ground spices are mostly used,stone mortar is used to grind the spices.Also the cooking is made in traditional stove and iron or earthenware is used for most of the cooking. Coming to the recipe its a simple yet spicy gravy served with rice and idlys.This recipe is  made with freshly ground spices particularly with country chicken.The spices used not only enhances the aroma but also gives a nice consistency to the gravy. I wanted to cook this recipe in an earthenware(manchatti). But the size of mine is small and couldn't make the quantity I wanted.So used the regular stainless steel pan but the