Nursery and Playroom Learn Cooking Recipe

Coming to day 2 brunch recipe is our family's favorite thayir vadai and sambar vadai.As my hubby prfers the South Indian style of thayir vadai I make this often and my kiddo loves to eat the plain vadai. The secret of getting soft and crispy vadas is depends on the the batter.The batter should be ground very well and fluffy.Grinding the batter in a wet grinder results in a fluffy batter but its a time consuming. Mixie ground batter also equally good if its properly grind. I normally grind the batter previous night and refrigerated if it for breakfast or brunch.All you need is keep the batter in the room temperature for an hour before frying. For the sambar vadai,here I make a simple sambar with no veggies as we prefer that way for sambar vadai.If you want you can add veggies such as brinjal,carrot,capsicum and potato.I added some freshly ground sambar powder also along with my regular sambar powder . Let's move on to the recipe.........              

We are entering the final week of Blogging Marathon#49 and this week is going be Brunch recipes.Mostly in week ends getting up late and ends up in eating brunch for most of us.Since week end mornings are lazy I tried to make some recipe which is slightly filling as well as easy to make in no time. One such quick fix  is stuffed parthas and sandwiches, as the stuffings can be made previous day and refrigerated. This makes the lazy morning lot more easier.The stuffing can even used as a filling for sandwich too.Off to the recipe..............                                                                                                                                                   Gobi,Methi and Matar Paratha                                                                                           Basic Information    Preparation time 15 minutes    Resting time 1 hour    Cooking time 30 minutes    Makes 6-7          Ingr

Its been a while since I posted non-veg dish,as these days we prefer to eat vegetarian food,non-veg has become rare in my house. After a break, I tried this authentic Chettinadu chicken curry,the specialty of this curry is the freshly ground masala with the aromatic spices. I have already shared a version of Chettinadu chicken curry for guest post at Priya's space. But today's version is slightly different and adapted this recipe from a regional magazine.This curry goes well with roti,rice and biriyani but I paired up with a simple flavored ghee rice and will share it soon.Off to the recipe.............................                                                                                                                                                                               Chettinadu Chicken Curry                                                                         Basic Information    Preparation time 20 minutes    Marination time 60 minut

Coming to the day 3 of  Indian Bread basket theme I chose to share a simple stuffed poori aka kachori with green peas. In West Bengal poori is called as kachori and it is not a crispy and flaky kachori served as a snack.This kachori is mostly served with aloor dum or some potato curry as the stuffing is mildly spicy.But I had mine with pickle and yogurt,it tasted so good.Try this simple kachori and enjoy,off to the recipe.........................                                                                                                                                                                   Bengali Matar Kachori                                                                          Basic Information    Preparation time 10 minutes    Resting time 1 hour    Cooking time 25 minutes    Makes 8          Ingredients Ingredient Quantity Green peas/pachai pattani 1 cup(fresh/frozen) Green chilly/pa

For the day 2 of Blogging Marathon#49 under Indian bread basket theme I am sharing an instant dosa/adai with millet. As dosa is also considered as flat bread we are allowed to share a dosa recipe for the theme. Coming to the recipe,I made the adai/dosa with the ingredients,used to make regular  adai instead rice barnyard millet is used. This adai can be made thick like the regular adai as well as thin crepe.I made both the ways and tastes delicious.Addition of shallots make this adai so flavorful and yummy,if not substitute with the regular onion.Lets move on to the recipe...............................                                                                                                                                                   Barnyard Millet /Kuthiraivali Adai Dosa                                                                         Basic Information    Preparation time 10 minutes    Soaking time 2 hours    Cooking time