Nursery and Playroom Learn Cooking Recipe

Today's post is a simple recipe with Chayote aka chow chow,in our households we make sambhar and kootu with chow chow.But this poriyal was new to me when I had in Saravana Bhavan lunch Thali.It tasted good and my son liked it a lot,so tried my version and came out delicious.Now off to the recipe................ Basic Information Preparation Time 10 minutes Cooking Time 15 minutes Serves 2-3 Ingredients Ingredient Quantity Chayote/chow chow 11/2 cups(chopped) Channadhal/kadalparuppu 2tbs Green chilly/pachamilagai 2 Coconut(grated) 2tbs Shallots/chinna vengayam 4(chopped) Salt 3/4tsp Oil 2tsp For the tempering Ingredient Quantity Mustard seeds/kadugu 1/2 tsp Urad dhal/uluthamparuppu 1tsp Red chilly/varamlagai 1(broken) Asafoeitda/perungayam a pinch Curry leaves/karivepillai few leaves Method Pressure cook the channa dhal for whistle in a pressure cooker and keep it aside. In a pan add the chopped chayote and green chilly.Sprin

Under the travel food theme for Blogging Marathon #36 Today I am sharing you all a dessert recipe.Back in India my mom makes most of the times a sweet either coconut burfi or maida burfi for travel.So I wanted to make a burfi,this recipe I got it from one of my friend and uses cashew to make this burfi.I exactly follwed the same recipe and made it with almonds,it came out so delicious with perfect sweetnessThis burfi doesn't need much ghee and you can make it with a mix of both almonds and cashews.Lets move on to the recipe................... Basic Information Preparation Time 15 minutes Cooking Time 20-25 minutes Makes 8-10 Ingredients Ingredient Quantity Almonds/badam 1/2 cup Sugar/sakkarai 1cup Milk/paal 1/4-1/3cup Cardamom powder/ellakai 1/2tsp Saffron/kungumapoo few strands Ghee/nei 3-4tbs Method Put the almonds in water and rinse it for couple of times,then soak it in hot water for 10 minutes.Remove the skin and grea

Paruppu thogayal is an authentic dish which can be mixed with rice along with a dollop of ghee.Also  it is eaten as side for milagu rasam, poondu kulambhu and milagu kulambhu  also. Back in my grandparents place the leftover rice will turned to a rice ball mixed with this chutney. My grandmother made this chutney in the stone mortar,mixed it with rice and used to make a lemon sized ball and gave us. But after coming to U.S this one has become in our lunch menu on a lazy day or wanted to eat something comfort.Here is the recipe................................. Basic Information Preparation time 3 minutes Cooking Time 5 minutes Serves 2-3 Ingredients Ingredient Quantity Toordhal/thuvaram pauppu 1/3cup Coconut(grated) 3tbs Dried Red chilly 2-3 Garlic/poondu 1clove Black Pepper/milagu 1/8tsp Salt 1tsp Oil 11/2tsp Method Heat pan with oil fry the red chilly and remove it.Now add the toor dhal roast it in a medium flame till golden,finally add t

Under the theme Travel Food I am sharing methi paratha for the main course.Back in India my mom packs,lemon rice,idly with idly podi and chappathi or poori with tomato thokku. As hubby dear prefers some kind of finger food and mess free food for the road trip,Imake some kind of parathas.This methi paratha is one such thing I make it for travel as it stays fresh and soft,tastes good with pickle or some spread.Letsmove on to the recipe.................................. Basic Information Preparation Time 15 minutes Resting Time 20 minutes Cooking Time 15 minutes Makes 6-7 Ingredients Ingredient Quantity Wheat flour 13/4cups Methi leaves/vendaya keerai 1cup(tightly packed) Gram flour/kadala maavu 1/3cups Green Chilly/pachamilagai 2(chopped) Chilly powder/milagaipodi 1/2tsp Garam masala powder 1/4tsp Turmeric powder/manjal podi 1/4tsp Amchur powder(optional) 1/2tsp Cumin seeds/jeeragam 1/2tsp Asafoetida/perungayam a pinch Salt to taste Oil 1tbs

For this week of Blogging Marathon #36,I will be sharing Travel food recipes and today's recipe is a evergreen snack kadala Urundai and Pottukadalai Urundai.This snack doesn't need of any introduction and its a favorite for both adults and kids. Growing up we used to travel a lot with relatives and friends.As my father loves to travel a lot, he organised at least 2 or 3 trips for couple of days  in a year. The first day food used to be the homemade one along with a variety of homemade snacks such as  karasev , murukku , spicy mixture  and store bought kadalamittai(peanut chikki). But after coming to U.S,the peanut brittle which is available in Indian stores are not tasted as good as the one we get it in our place.So I tried to make at home and it was a flop all the time,once the jaggery syrup spilled on my hand and had a severe burn.Then stopped experimenting at home,but after seeing this one in a T.V show in a microwave oven I immediately wanted to try.The resul

 Hello friends!!Today I am here with a simple,creamy and delicious payasam for a friend's Birthday who is a well known blogger.Its Viji of Viji's Virundhu. I tried this payasam from her blog and came out so delicious.For added taste I used some vermicelli and ground almonds ,if you want you can add some condensed milk too.Off to the recipe................ Basic Information Preparation time 5 minutes Cooking Time 25 minutes Serves 3-4   Ingredients Ingredient Quantity Semolina/rava 3tbs Roasted Vermicelli/Semiya 2tbs Sugar/sakkarai 1/2 cup+1tbs Full cream milk/whole milk 2 -21/2cups Cardamom powder/ellakai 1/2tsp Saffron/kungumapoo few strands Cardamom powder/ellakai 1/4tsp Cashews/mundiri(broken) 2tbs Almonds/badam 4-5 Pistachios(finely chopped) for garnishing(optional) Ghee/nei 2tsp Method Soak the almonds in hot water for 10 minutes and grind it with 2 tbs of milk,soak the saffron in a tsp of milk and set it aside.

For this month Home Bakers Challenge Priya  chose popular French bakes and wanted to try the baguette but due to lots of work I couldn't. Sables are melt in mouth crispy short bread cookies which is easy to make and its an egg less recipe too.As I had one stick of butter I halved the measurement and made.I used a small square cookie cutter and a round flower shaped,you can use any shape and make the cookies.Now off to the recipe........................... Basic Information Preparation time 15 minutes Baking Time 15-20 minutes Makes 10-12 (2 inch cookies) Ingredients Ingredient Quantity All purpose flour/maida 11/4 cups Powdered sugar 1/4 cup+1tbs Softened Butter/vennai 1/2cup Salt a pinch Vanilla Extract 1/2 tsp Milk 1 tsp Method Beat the butter and sugar together until creamy and fluffy.Add in the vanilla extract,milk or water, beat for few minutes. Now add the flour and salt, mix well and make a smooth dough.Divide the dough to two