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Friday, November 30, 2012

Prawn Almond gravy


  • Prawn - 500 gms
  • Almonds - 10-12
  • Onions - 2
  • Tomatoes - 2
  • Chilly powder - 1 - 11/2 tsp
  • Coriander powder - 2 tsp
  • Green chilly - 2
  • Ginger garlic paste - 2 tsp
  • Brinji leaf - 2
  • Cinnamon - 1 "
  • Cloves - 4
  • Curry leaves
  • Coriander leaves
  • Oil
  • Water
  • Coconut - 1/4 cup
  • Curd - 3 tbsp


  •  Marinate Prawns with curd, chilly powder, coriander powder, turmeric powder and ginger garlic paste for 30 hr.
  • Heat oil in a pan, season bay leaf, cinnamon, cloves.
  • Add green chillies,curry leaves, onions. Saute well. Fry them well , till raw smell leaves.
  • Add Tomatoes and salt. after the tomatoes are cooked, add the prawns marination.
  • Add water and allow it boil.
  • After the prawns is cooked is boiled and cooked, add the coconut  and almond paste.
  • Let it boil for 5 mins.

Garnish with Coriander leaves.
 Tastes good with Rice and Roti !! I tried both , its awesome.

 Linking to Christmas event by Priya and Divya !!!

Linking to First anniversary

Thursday, November 29, 2012

Pidi Kozhukkattai

Pidi kozhukkattai is famous for karthigai Deepam. I made these for the second time and it came out really tasty..


  • Rice flour - 1 cup
  • Jaggery - 1/2 cup
  • Roasted gram - 1 tsp
  • Coconut - 2 tbsp finely chopped
  • Cardamom powder - 1 tsp
  • Ghee - 3 - 4 tsp


  • Heat a pan, Dry roast the rice flour till the smell comes out. a nice aroma from rice flour comes out. Switch off.
  • Heat a pan, add a  cup of water and Jaggery to it. Allow the jaggery to dissolve. Strain the impure particles in it.
  • Heat the jaggery water a little. Add cardamom powder to it. Add ghee, roasted gram and coconut.
  • Add the rice flour little by little and mix well.
  • It will form into a soft dough.
  • Heat the idli cooker , apply ghee on idly plates. Take small rolls from the dough and press it with hand and place it on the idly plates.
  • Steam it for 5-7 mins.

Lovely and yummy Kozhukkattais :)

 Linking to Christmas event by Priya and Divya !!!

Linking to First anniversary
 Ramya's Innovative recipes 2013

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Wednesday, November 28, 2012

Karthigai deepam @ my home..

Hi Friends,

Wishing all a very happy Karthigai Deepam...  My celebrations went on well. I made pori urundai, pidi kozhukkattai and mavilakku. 

Decorated my house with lamps, I put a colourful rangoli after a long time. In my childhood, i used to put kolam after sprinkling with cowdung water. How beautiful it would be... Missed that a lot !!

My kiddo was really happy and enthusiastic over the celebrations. She wore pavadai and she bursted sparklers. Enjoyed... 

Here is the visual treat: 

Rangoli before keeping Deepams :

Rangoli after keeping lamps :

Snacks here : 

Pori Urundai

 Pidi kozhukkattai:


Tired of making vadas on occasions, so made bajjis :

Hope You all liked it !

Tuesday, November 27, 2012

Life Tips 4

Here is the final lot !

31. Your work buddies won't take care of you when you're sick. Your family and friends will. Don't let people that care about you out of your life. We all need help at some point, don't throw caring away.
32. Do the right thing.
The kind that doesn't leave anyone hurt, despite your personal feelings. It will be worth its while in the long run.

33. Get rid of anything that isn't useful, beautiful, sentimental or brings you true pleasure in life.

34. Forgivness can heal more than you can ever imagine. It can revive relationships and rekindle love and true appreciation. Forgivness is way to show strength, and strength is impressive and attractive.

35. Doesn't matter how good or bad the situation is - it will change at some point. So plan for either and don't lose your head to overjoycing or over fearing.

36. Doesn't matter how you feel at this particular moment - get up, get dressed and be there on time. A good start will help get rid of that feeling.

37. If actors can become huge successes in their 70's, you can believe that the best is yet to come. And if it isn't, then try to create the best for someone else, it will often be suprisingly great for you as well.

38. When you wake up alive in the morning, don't take it for granted - embrace life!

39. The biggest secret is that anyone can be happy. But some decide they won't be and then look for reasons to support that theory. Don't fall for that! Assume you are happy and find reasons to support that claim! Keep creating these reasons, and you just might start believing it.

40. Enjoy yourself, every day. Remember, life is just a ride, and you are shown many different things, some wonderful, other awful. But you always continue and it is always just a ride. Enjoy it.

Monday, November 26, 2012


Mavilakku is made for karthigai deepam.


  • Rice flour - 1 cup (or) Rice - 1 cup washed , dried and powdered
  • Jaggery - 1/2 cup
  • Cardamom powder
  • Ghee


  • Take the above ingredients and knead them into a dough using ghee.It forms as a small soft dough.
  • Make a hole or slighlty press the middle portion with your palm. add ghee and you can lighten up the mavilakku.

  Linking to Christmas event by Priya and Divya !!!

Linking to First anniversary
 Linking to Hubby's Delight



Saturday, November 24, 2012

Murungakeerai Muttai poriyal


  • Murungakeerai - 1 cup
  • Egg - 2
  • Pepper powder
  • Onion - 1 finely chopped
  • Salt
  • Mustard seeds
  • Red chilly - 1
  • Oil


  • Heat oil in pan, temper mustard seeds and red chilly. Add onions to it and fry nicely.
  • Add the murungakeerai and lil salt. Sprinkle some water and allow it to cook for 3-4 mins. 
  • Once the keerai is cooked well, add the eggs to it. Mix it well.Add little more salt to it.
  •  Finally sprinkle some pepper powder. It tastes yummy.

Linking to First anniversary
  Linking to Christmas event by Priya and Divya !!!

Friday, November 23, 2012

Life Tips - 3

Here is the next set of Tips:

21. No one controls your level of happiness but you.
22. Life is the school, remember that you are here to learn. Problems are like tests, and the lesson you take will help you solve the next one correctly.
23. Smile and laugh more with your entire face, including your 
eyes. Find humor when you can.

24. Don't take yourselves so seriously, no one else will!

25. Call your family often enough so they feel like you are walking besides them in this life.
26. Every day - do at least one good thing for others that really helps them out. It will make you feel better about your own and later on - someone grateful will help you when you need it.

27. Try to forgive, it's the hardest thing there is, much harder than hate, but it's doable. 
28. Spend some time with people over 70 and under 6 - it will teach you patience and empathy.
29. Try to make at least 3 people smile, every day.

30. What other people think of you is none of your concern, since they'll never tell you! So why bother? Live your life and stop wondering what's on the other side of their skulls, you will never know the complete truth!

Thursday, November 22, 2012

Chettinad Chicken Biryani

 How many of you mouth water when you hear the word Biryani?? Definitely I do.. one of the most tastiest food. a perfect one-pot meal. There are so many varieties of biryani. Starting from regional, religion, etc.  My alltime favorite is mutton biryani... i have few restaurants in chennai, where I prefer to eat biryani ,everytime I visit.

Chicken biryani is currently the more popular biryani, being easy on the stomach and also because of wider availability. It usually comes with a boiled egg too.

Today's Special is Chicken Biryani. I wanted to try out different recipe. So tried this chettinad one.. Do try it out at home.


For Chicken marination:
  •  Chicken - 500 gms
  • Ginger garlic paste - 1 1/2 tsp
  • Turmeric powder - 1 tsp
  • Chilly powder - 1 tsp
  • Coriander powder - 2 tsp

For coriander - mint paste:

  • Coriander - 1 cup
  • Mint - 1 cup
  • Green chillies - 2

For Biryani on thw whole:

  • Oil
  • Cardamom -3
  • Cinnamon - 1"
  • Cloves - 4-5
  • Bay leaf - 2
  • Onion - 1 big sliced
  • Tomato -2 medium chopped
  • Salt
  • Basmathi rice - 2 cups washed and soaked
  • Water - 4 cups


  • Heat oil in a pressure cooker, add the whole spices. add the onions. Fry till golden brown.
  • Add the ground coriander mint paste, Stir well.
  • Add the tomatoes. Fry till they become mushy. 
  • Add the marinated chicken. Saute well for 5 mins or till oil releases.
  • Add rice, salt and water. Mix well.
  • after 2 -3 whistles , switch it off. Immediately as soon as the pressure releases , open the cooker and stir well.

Mouthwatering Chettinad Biryani  with Chetttinad Kurma.... Lovely !

  Linking to Christmas event by Priya and Divya !!!

Linking to First anniversary

Wednesday, November 21, 2012

Sweet Corn vadai

Vadai is always made on the special occasion. For this Diwali, I made sweet corn vadai. I was tired and bored of making medhu vadai or masal vadai. So just thought of trying this vadai using sweet corn. It was a super dooper hit.


  • Gram dal - 1 cup
  • Sweet corn Kernels - 1 cup
  • Salt
  • Green chillies - 2
  • Mint - 4-5 leaves
  • Fennel seeds / Saunph - 2 tsp
  • Curry leaves
  • Water
  • Oil


  • Soak gram dal for an hour.
  • Before grinding, take a handful of dal and sweet corn and keep aside.
  • Grind dal, sweet corn kernelsmint leaves,fennel seeds,curry leaves,salt.Grind coarsely.
  • Add green chillies, little curry leaves
  • Add the sweet corn and dal which was kept aside.
  • Heat oil in a pan, take small balls from the vadai mixture and place it on your palm and slightly flatten it and place it in the oil and fry.
  • Fry them on medium flame.

Tasty and crunchy vadai ready.

  Linking to Christmas event by Priya and Divya !!!

 Linking to Hubby's Delight

Tuesday, November 20, 2012

Poori and Potato masala

Poori and potato masala must be a favorite dish for most of us. For a very long time, Poori is pending in my blog. So thought let me update it with a apt side dish. So here it is...


Ingredients:for poori.

  • Wheat flour - 1 cup
  • Oil - 2 tsp
  • Salt
  • Water
  • Oil for deep frying


  • Knead the dough with all the aboe ingredients into a soft dough before you are about to make pooris.
  • Its not necessary to knead an hour before, like we do for chapathi.
  • Heat oil in a pan, Take small balls from the dough, dust it either in wheat flour or rub it on oil, before you roll the balls  for poori.
  • Place it in the oil, and press it once with the ladle for the poori to be raised well ( fluffiness)
  • Turn it on other side and fry on both sides.
  • Soft pooris are ready.

Potato masala


  • Onion - 2 finely chopped
  • Tomato - 1 finely chopped
  • Potato - 4 boiled and cubed
  • Red chilly powder - 1 tsp
  • Salt
  • Ginger garlic paste - 1 1/2 tsp
  • Curry leaves
  • Oil
    Mustard seeds



  • Heat oil in a pan, temper mustard seeds and curry leaves.
  • Add onion, fry till golden brown.
  • Add ginger garlic paste. Fry till raw smell disappears.
  • Add tomatoes to it. Close and cook till the tomatoes become mushy.
  • add chilly powder, potatoes and salt.
  • Close and cook when the masala is blended nicely with potato and it becomes likea masala.
  • Flavorful potato masala is ready.

  Linking to Christmas event by Priya and Divya !!!

 Linking to Hubby's Delight

only side dishes

Linking to First anniversary

Monday, November 19, 2012

Sweet corn Kheer

Sweet corn (Zea mays convar. saccharata var. rugosa;[1] also called sugar corn and pole corn) is a variety of maize with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy.


Sweet corn kheer was specially done for this Diwali in my house. We loved the taste of it so much. I am sure its very healthy. Do try it at your home.

  • Sweet corn kernels - 1 cup
  • Milk - half litre
  • Low fat consed milk - according to the sweet of the corn
  • Cardamom powder -- 1/2 tsp
  • Saffron- few strands
  • Nuts optional ( I didnt add)
  • Ghee - 1 tsp


  • Grind the corn kernels coarsely. Keep few corns witout grinding.Soak the saffron in warm milk.
  • In a pan, add a tsp of ghee . Toss the ground corn and few corn left without grinding in ghee for few mins.
  • Add milk to it. allow it to boil.
  • Add the low fat condensed milk. Stir well.
  • Add the cardamom powder and saffron.
  • Mix well. Add nuts if desired. 
  •  Serve hot or chilled. Garnish with saffron strands.


Yummilicious kheer is ready to consume..

  Linking to Christmas event by Priya and Divya !!!

Linking to First anniversary
 Linking to Hubby's Delight

Give Me Some Snacks    by Pari



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