Nursery and Playroom Learn Cooking Recipe

Seeralam is a recipe new to me and this recipe I adapted from regional television show couple of weeks back. The recipe sounds quiet easy and innovative,so I tried it with small quantity,it came out so delicious and filling but it needs to be served hot.Its a  perfect evening snack option along with a cup of tea.Try this yummy snack and enjoy,lets move on to the recipe..................................... Basic Information Soaking time 2-3 hours Preparation time 15 minutes Cooking time 30 minutes Serves 2 Ingredients Ingredient Quantity Raw rice/pacharisi 1/4 cup Toor dhal 3/4 cup Coconut grated 4 tbs Red chilly 2-3 Idly Milagai Podi 1-2 tbs Curry leaves/karivepillai few leaves Coriander leaves/kothamalli for garnishing Salt 11/4 tsp Oil 1 tbs+1 tsp for greasing For the tempering Ingredient Quantity Mustard seeds/kadugu 1/2 tsp Urad dhal/uluthamparppu 1 tsp Asafoetida/perungayam a pinch Method Soak the rice and dh

Today's recipe for the final day of blogging Marathon #42 under the theme South Indian Thali recipe is Puli Inji. Puli Inji is a typical Kerala dish which is slightly tangy and sweet with the flavor of ginger,served on Sadhya menu as an accompaniment. This recipe I note down from a Kerala friend and tried it for the first time.It came out so delicious and I scaled down the measurement and made it with 1/2 cup of grated ginger as I tried it for first time. In the original recipe finely chopped ginger is used but as I wanted  the consistency to be smooth I used the grated ginger.Now off to the recipe.......................................... Basic Information Preparation time 10 minutes Cooking time 20 minutes Makes 3/4 cup Ingredients Ingredient Quantity Ginger/inji(grated) 3/4 cup Green Chilly/pachamilgai 5-6(chopped) Tamarind/puli small lemon size Jaggery/vellam 11/2-2 tbs Oil 3 tbs Red chilly powder/milagai podi 1 tsp Mustard seeds/kadug

Under the theme South Indian Thali dishes today I am sharing a spicy raw banana curry from Tamilnadu. I have already shared raw banana fry with onion,tomato and chilly,garlic here  and  here .But today's recipe is my grand mom's signature recipe and uses coconut paste.This fry goes very well with sambar, rasam and curd rice also with variety rice.Off to the recipe.................................... Basic Information Preparation Time 10 minutes Cooking Time 20 minutes Serves 3-4 Ingredients Ingredient Quantity Raw banana/vazhakkai 2(medium size) Coconut(grated) 2 tbs Garlic/poondu 2 cloves Dried red chilly/varamilgai 4-5 Shallots/chinna vengayam 2 Cumin seeds/jeeragam 1/2 tsp Black pepper/milagu 1/2 tsp Fennel seeds/sombu 1/2 tsp Turmeric powder 1/4 tsp Curry leaves/karivepillai few  leaves Salt 1 tsp Oil 2 tbs For the tempering Ingredient Quantity Mustard seeds/kadugu 1/2 tsp Fennel seeds/sombu 1/8 tsp Asafoetida/perungayam a

We are starting with the second week of Blogging Marathon #42 and for this week I chose the South Indian Meal Dishes. Today's state is Andhra and I am sharing you a simple dhal with tomato and brinjal/eggplant curry with  flavorful coriander paste. The brinjal/eggplant curry can be served as an accompaniment or can be mixed along with the white rice.The recipe I noted from one of my close friend.As I always try new eggplant recipes,this one caught my attention and tried it.It came out so delicious and enjoyed it a lot,lets move on to the recipe........................                                                                                   Tomato Dhal/Tamatar Pappu Basic Information Preparation Time 5 minutes Cooking Time 20 minutes Serves 3 Ingredients Ingredient Quantity Toor dhal/thuvaram paruppu 1/2 cup Onion(finely chopped) 1(medium size) Tomato(finely chopped) 3(large size) Garlic/poondu(chopped) 3 fat cloves Green chilly/pachamilag

After a rich and delicious mutton biriyani,today I am sharing you a simple and flavorful dhal recipe.I try to include greens in our diet at least weekly once.Methi aka fenugreek leaves I buy every other week and make either sambar  or methi paratha .Recently I started making Karakulambhu  aslo using this leaves.Here I used the pressure cooker to make thedhal in a jiffy.My mom adds a little tamarind water also for this dhal to make it slightly tangy taste.Now off to the recipe.................................... Basic Information Preparation Time 15 minutes Cooking Time 25 minutes Serves 2(generously) Ingredients Ingredient Quantity Fenugreek leaves/vendhayakeerai 1 cup Toor dhal/thuvaram paruppu 1/2 cup Onion(finely chopped) 1(medium size) Tomato(finely chopped) 1(large size) Garlic/poondu(chopped) 3 fat cloves Green chilly/pachamilagai 4-5(slit) Turmeric powder 1/4 tsp Tamarind/puli(optional) small gooseberry size Curry leaves/karivepilla

Today's recipe is mutton biriyani using pressure cooker,though I make this recipe only for guest,never get a chance to click and post in my blog.Finally I made this one for our weekend lunch with the mutton which left after cooking for a get together.But I couldn't take nice picture as the day was so sunny and bright,will update the picture soon.The list of the ingredients will be more but the method is so simple I used seeraga samba rice to get a nice flavor and taste,it can be made with basmathi rice also. Here I have shared the pictures of biriyani made with both basmathi rice and seeraga samba.The color of the basmathi rice biriyani is on the darker side since the red chilly powder was bit dark. Off to the recipe...................... Basic Information Preparation Time 20 minutes Cooking Time 50-60 minutes Serves 4 Ingredients Ingredient Quantity Mutton(with bones) 1.5 lbs Seeraga samba rice/basmathi 2 cups Onion(finely sliced) 4 (