Nursery and Playroom Learn Cooking Recipe

Today I am sharing you delicious stuffed brinjal/eggplant fry with simple and readily available ingredients in no time.As I like brinjal a lot,weekly once brinjal aka eggplant appears in my kitchen.Last week I got a few tender small eggplants from Indian store and wanted to make something for the blog.I have already shared some brinjal recipes and one of my simple brinjal fry is popular in my blog. When I thinking something to make with whole eggplants suddenly I remembered the recipe which I noted down couple of months back.This recipe is a dry version and it doesn't need tomato also but if you want with gravy then go head and add one chopped tomato.It tastes great with rasam and curd rice,now lets move on to the recipe........................................ Basic Information Preparation Time 15 minutes Cooking Time 20 minutes Serves 2-3 Ingredients Ingredient Quantity Small round eggplant/kathirikkai 7-8 Onion(finely chopped) 1(medium size) Green ch

I have already shared a version of mutton kulambhu with freshly ground spices but today's version is different one using the kulambhu milagai thool. As this kulambhu milagai thool has all the garam masala spices which normally used for the tempering so w don't use any extra spices for tempering If you don't have kulambhu milagai thool,use the redchilly powder and coriander powder,do the tempering with whole spices.This type of kulambhu is made especially in village sides to pair up with either rice or idly and dosa. Usually this kulambhu is made slightly watery to accompany with idly and very little coconut paste is added to give thickness to the gravy. Basic Information Preparation time 20 minutes Cooking time 40 minutes Serves 3-4 Ingredients Ingredient Quantity Mutton(with bones) 1 lb Onion/ vengayam(finely chopped) 1 (medium size) Tomato(chopped) 2 (medium size) Ginger&garlic paste 2 tsp Kulambhu Milagai thool 1 tbs Turmeric powder/ma

I have already posted a version of milagu kulambhu  with no onion and garlic but today's version is slightly different.This recipe I noted down couple of weeks back in a T.V cooking show by Mrs.Revathy Shanmugam.This recipe used poppy seeds,fennel seeds and cashews to make the spice paste which was quiet new for me. As her recipe is always a hit and not complicated,so without any second thought I tried this for our weekend lunch.The original recipe calls for a tbs of  poppy seeds,as I ran out it used only half of it.The kulambhu came out so delicious and creamy,I paired up with beans poriyal and pappads.Lts move on to the recipe................................................. Basic Information Preparation Time 10 minutes Cooking Time 25 minutes Serves 3-4 Ingredients Ingredient Quantity Shallots (chopped) 10-12 Tomato 1(medium size) Garlic/poondu 10-12cloves Red chilly powder/milagai podi 1tsp Tamarind /puli small lemon size Curry leaves/karivepillai 1

After sharing the Kitchen Basics for 3 days todayI am sharing you a simple beans poriyal with moong dhal. Poriyal can be made in so many ways with or with no dhal,with coconut and this recipe is with both dhal and coconut. I have already shared a version of  beans poriyal  with green peas but today's version can be made with both beans and carrot or only beans. Lets move on to the recipe................ Basic Information Preparation Time 15 minutes Cooking Time 20 minutes Serves 2-3 Ingredients Ingredient Quantity Beans(finely chopped) 11/2 cups Moong dhal/paasiparuppu 2tbs Red chilly/varamilagai 1 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 Cook the moong dhal in a boiling water till i

For the 3rd day of blogging marathon#37,I am sharing how to get the butter from the fresh cream and melting the butter to ghee.I always use the homemade ghee only as we like the flavor and freshness of it.I used to get the butter from store and melted it till 2 years back.But one day when I had lot of leftover heavy whipping cream I decided to make the butter.The ghee got from the fresh butter was so flavorful,since then I started using the fresh cream to get the ghee.Lets move on to the recipe............................. Basic Information Preparation Time 20-25 minutes Cooking Time 20 minutes Makes around 150 ml of ghee Ingredient All you need is Heavy Whipping Cream (I used 500 ml) Other Things A big Bowl Electric Hand Blender A Pan to melt the Butter Strainer Glass jar or container to store Method Keep the electric blender whisk in the freezer for 10-15 minutes.Now pour in the heavy whipping cream in the bowl and s

For the day of Blogging Marathon#37 under the theme Kitchen Basics, I am sharing you how to freeze the pre-cooked roti for later use. I am not a person who prefer frozen foods except some veggies for handy.But sometimes I freeze the roti and Puran Poli  if I make it excess or need to make it in a bulk for parties. These days my little one keeps me busy and not letting me do an elaborate cooking I make rotis and cook it for 30 seconds and freeze it in the weekends for the week days dinner or lunch. Basic Information Preparation Time 25 minutes Resting Time 30 minutes Cooking Time 7-10 minutes Makes 14-15 Ingredients Ingredient Quantity Wheat flour/gothumai maavu 2 cups Oil 1 tbs Salt 1 tsp Water to knead Parchment paper 14 sheets Wheat flour for dusting Method In a wide bowl take the wheat flour,salt,to this add the oil and mix it well.Sprinkle little water at a time and knead it to a soft,stiff dough.Let it rest it rest for 30 minutes.