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Magazine Features and Achievements

Julie's EP Series - Curry leaves and Dry red chillies hosted by Poonam's Spicy Aroma.

 Best Innovative Recipe Award for " Spicy curry leaves flavored Buttermilk " , Best Healthy Dish Award for " Green Uthapam " and Top Contributor Award.


Won " Best Cook Title " and Second Prize in Divya Pramil's " The Master Chef Contest ". And 3 More awards for " Best Healthy Recipe ", " Best Innovative Recipe " and " Top Contributor Award "







Award from Punitha and Preeti :


Awards from Preeti :


Award From Divya and Jillu :


Certificate of Participation for my First Guest Post in Lavanya's Tickle your tastebuds and make your life delicious :



Award from Preeti and Poorni :



Won Giveaway Gift from Shruti's "Shruti Rasoi" (2012):



My Second Giveaway Gift from Kavitha's "Foodomania" :



Special Prize Award and Second Contributor Prize from Nithu's Kitchen :





Best Recipe Award from "Diva Likes " (2013) for Crab Fry :



Received this lovely mug from LekhaFoods.Com - World Recipes for participating in their contest :




2014 :

Won Runner up Award and prize in "5 Ingredients Fix Challenge" for "Chicken & Spinach Soup":



Won Prize for "Strawberry Kulfi " in '5 Ingredients Challenge" :

Won Runner up Award in "5 Ingredients Fix Challenge" for Macaroni Veggie Soup:



Won Masala hamper for winning "Guess the product" by Eastern Condiments.




My couple of recipes got published in a famous foodie book " Unavu Uzhagam" March edition and April Edition 2015.




One of my recipe got featured in "100 Kids Lunchbox Recipes" by Indus Ladies. 


http://www.indusladies.com/food/kids-lunch-box-recipes/

Won second prize for healthy breakfast breakfast contest conducted by Plattershare !




Won Rs 4500 worth healthy stuffs from Goindiaorganic for Paneer vs chicken contest conducted by Plattershare.




My interview and recipe got published in Kumudham Snegithi Tamil Magazine - Feb edition 2016




Six of my innovative non veg recipes got published in the 2nd Anniversary Special edition of Aval Vikatan !




 

Won this wonderful Gift Set for "All Things Fishy" contest conducted by BetterButter !


Received this Wonderchef Nutri blend for Winning in weight loss recipe conducted by Better Butter !



Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …