Nursery and Playroom Learn Cooking Recipe

For the final day of gourmet gravies in Blogging Marathon#65 is a simple and aromatic, chole masala. I have already shared a version of channa/chole masala with no onion and garlic here . This version is slightly different and used freshly ground spice powder. Also I boiled the chickpeas/channa with tea bag to get a nice dark colored gravy.Off to the recipe.....                                                                                                                                                                         ...

Coming to day 2,in blogging Marathon#65,themed under gourmet gravies is a rich and creamy,paneer pasanda.This has been in my to do list since long.As the method of making paneer pasanda is bit time consuming I kept postponing to give a try.Finally I made it for the theme,it came out so good and we enjoyed with rotis.Though its a lengthy process,its worth to make once in a while .Lets move on to the recipe............                                                                                                                                                          ...

We are entering the 3rd week of Blogging Marathon edition 65.This week it's going to be gourmet gravies,goes very well with Roti and naan. My kids love to have roti and naan with some kind of rich gravies for dinner.So I make such type of gravy,weekly once for dinner or lunch..Rest of the days would be a simple dhal or curry to accompany roti as well as rice. Coming to the recipe it's a rich and flavorful mushroom gravy with butter and cashews.Though the recipe sounds simple,its so creamy. Since my camera was ran out if charge couldn't take the step wise pictures.Off to the recipe..                                                                                                             ...

Today is letter V under our mega marathon themed Journey through Tamil cuisines and its a popular accompaniment,vadacurry. Vadcurry is an accompaniment served  for idly,dosa and idiyappam.Mini masala vadas are dunked in a creamy rich onion,tomato based gravy. As this curry was introduced in a hotel at Saidapete in Chennai and gets popular.Since then its called as Saidepete vadacurry/vadakari. Low fat steaming version of vadas can be made and add in the gray.But in hotels deep fried vadas are crumbled and used.So I followed the recipe and deep fried the vadas,used it.Off to the recipe........                                                                                                       ...

Rasavangi is typical lentil based,Tamil Brahmin dish made with brinjal(kathirikkai) and White pumpkin(poosanikai). Rasavangi is a cousin of  arachivitta sambhar  with freshly ground spices and the consistency is on the thicker side.This is a no onion-garlic dish and its very simple and easy to make authentic dish. For the letter K,I chose to make Karadaiyan nombu adai/kozukattaai or kalan(mushroom) masala,a popular road side food of Coimbiatore. But after seeing some tender eggplants/brinjal changed my mind to make something out of it. As brinjal is one of my favorite veggie,I posted most of the South Indian recipes.When I was thinking of something with brinjal this dish came to my mind.But I had a doubt whether its a Tamilnadu dish.My blogger buddy  Priya Srinivasan  confirmed its an authentic Tamilnadu dish and shared her hand written family recipe of this dish.Thank you so much Priya. We had this one for our lunch along with some cabbage poriyal a...