March 28, 2013

Friday Chat With Bloggers - Poorni From Easy and Homely Cookbook

Hope you all doing good…. Back to my event J sorry friends because of personal reason did not post my Friday chat for the past couple of weeks….
Thanks for the response and continuous support.
So Friends, are you ready to meet today’s blogger?? Wait…. Before that I have small exciting news for you all J

Started this event on January 2013and completed 8 weeks with an eight amazing bloggers. It was really nice to have their chit chats in my space and happy to share their virtual treats. When I had an idea of starting this event, first discussed with a lovely friend and blogger Divya Pramil from Youtoocancookindianfood. She helped me in giving suggestions and finalizing my logo and banner. Thank you so much dear J

And for the first guest approached another sweet friend, Viji from Virundhu unna vaanga. Happily she accepted my request and prepared yummy sweet. And later received lots of response to get participate. Special thanks to everyone who participated in my event and for accepting my invitation to join my event.

Missed my previous entries??? Don’t worry… Here it is J

1 st Week – Viji From Virundhu unna vaanga – PaneerKheer

2 nd Week – Sharanya from Sara’s Tasty Buds – Kathirikai Mochakotai Kozhambu

3rd Week – Preeti from Indian Kitchen – Strawberry Ulutham Parupu Bonda

4th Week- Maha from Maha’s Lovely Home – Sago Payasam

5th Week- Jillu Anand from Jiya’s Delicacy – Masala Poli

6th Week- Sangeetha from Nitha’s Kitchen – Hidden Heart Cup Cakes

7th Week- Nabanita from Esho-bosho-aahare – Methi Rice

8th Week – Kirti Choudhary from Flavors from my kitchen – Chocolate Fudge Cake

And here comes our ninth week guest………… Poorni from Easy and Homely Cookbook.

Are you all waiting for the exciting news??? No more delay….
Am planning to select one lucky winner after completing 10th week. So one blogger among 10 will get an amazing gift. So after completing every 10 weeks, one blogger will get a chance to win a prize…Will post the first gift soon.

Let’s wait and see the lucky winner soon J

Want to participate in my “Friday Chat With Bloggers “event... Just mail me at I will send you the details…

Are you ready to participate and get a chance to win??

Ok now it’s time to meet our today’s bloggerJ

I visited her blog on may 2012 and the first recipe which I noticed in her blog was “ Crispy Wheat Dosa “ . I never knew that crispy dosa can be prepared using wheat flour like rawa dosa. Tried that immediately after viewing and it was delicious. Till now am preparing wheat dosa in her style J and all my family members loves it. I love all her recipes and some of them are my most favorite like Kathirikai murugakka karakozhambu, chicken 65, ChickenChalna, Mutton Vathakal, spring onion chutney and Ragi vada… There are more delicious recipes in her space too… Don’t miss to check it out.

Now over to poorni… Let’s see what she shares with us…

Priya : Love to hear few words about you n your blog and who is your
greatest support?

Poorni : I am a Software Engineer by Profession and now a happy homemaker. Before my marriage, though I was very much interested in cooking and watch so many cookery shows, I did not get chance to cook in my mom house other than boiling water and milk :). After I went to work in Chennai after the completion of Engineering, me and my friends rented a home and we all got a chance to cook there. After resigning my job, I got more time to cook and spend with my family. So I thought of blogging my cooking ideas that I have got from my Mom, Relatives and Friends.. My blog is going to be 1 yr old soon..:)
My mom is my greatest Support and then my Husband..

Priya : What is the first thing you learned after coming into this
blogging world?

Poorni : I could learn food culture and my interest towards cooking has increased..

Priya : When your house filled with sudden guests, what would be your
quick dish?

Poorni : When my house was filled with sudden guests, the first thing that will come to my mind is Pakoras/Vada along with NanariSharbath..

Priya : What’s your family’s most favorite recipe which you cook.Pls
share with the link if you had posted in blog.

Poorni  : My Family's Favourite recipe of mine is
Non-Veg : Chicken Biriyani and Chicken 65.

Veg : Scrambled Egg Biriyani and RavaDosa

Priya : Can you share us about your first cooking experience and the
recipe which you tried first?

Poorni : While I was working at Chennai, I stayed with my friends and I tried Simple Egg curry and fried potatoes to have with Rice. This was my first cooking experience. I had a call with my mom and prepared this. 

Priya : Please share some kitchen tips or secrets of yours…

Poorni : Few Tips

  • While preparing tea, Add tea powder, sugar and water in a vessel and allow it to boil for 2 mins till the tea powder and water mixes well. then add milk and boil. This will prevent the tea powder to get sticked with the vessel. So, it will be easy to wash the vessel as well. 
  • When you buy fruits like apples and Oranges, mostly don't try to refrigerate unless you require it. That will dull the taste. try to eat it freshly. 
  • While preparing Sambar, You can place all the necessary vegetables in a small container and boil it along with the Dal itself in the pressure cooker. This can save gas. 
  • Cif is the best product that I use to clean the Stove. It removes the grease very well. 

Priya : What do you like in my blog and please share your suggestions
to improve mine.

Poorni : Your blog is simple and neat with easy to understand steps. You have a good collection of south indian recipes and esp I love your Chutney recipes. Keep going..

My Guest Post:

Dear Friends..Am so happy to write my Guest post on Priya's Food Lovers Page. She is an amazing active blogger and her page has so many unique recipes. I love her activeness when she participates in the event. My favourite recipes on her blog are Chutney Recipes. Keep going Priya.
Coming to the Recipe. I love Tofu very much due to its softness and helath benefits. I always wanted to try different recipes and Tofu. The below is a very spicy Tofu fry which can be prepared in minutes. It serves as a good starter. I used the Tofu that is loosely available. If you are going to use packed ones, use Tofu for frying purpose - silken tofu. Coming to the Recipe..

Cooking Time : 20 mins
Serves            : 2


200 Gms
To Taste
Garam Masala
2 pinch
3 tbsp


Fennel Seeds
1 tsp
Cumin Seeds
1 tsp
Pepper Corns
1 tsp
Red Chillies
Garlic Cloves
Coriander Leaves


1.     In a Pan, heat 1 tsp of oil and fry the tofu for few mins and remove from the flame and allow to cool down. Cut the Tofu into lengthwise pieces. you can also cut it into cubes.
2.     Dry Roast and Grind the items mentioned in "To Grind" Section to a fine paste and keep aside.
3.     In a pan, heat oil and add the Tofu Pieces. Fry it for few minutes. Add the ground masala, salt and keep stirring till the masala gets mixed with the Tofu properly. Don't add water. 
4.     Finally sprinkle Garam Masala and stir for few seconds and remove from the flame. Spicy Tofu stir fry is ready to serve.

  • Don't forget to fry the Tofu before you cook. So that it will be easy to cut and cook well.
  • According to your taste, Add Pepper and chillies to make it spicier.
Thank you so much for your participation poorni and for sharing very healthy n delicious recipe.

Friends… Stay tuned for meeting another interesting blogger next week.

Happy WeekendJ

Channa Dal Halwa - SNC Challenge

We got yummy and delicious sweet to learn and try this month for our SNC Challenge. First time tried this sweet and it tasted really very yummy. And this south team challenge was prepared by Kriti.

Here comes the delicious Halwa…


  • ½ Cup Channa Dal
  • 1 ½ Cup Milk
  • 2 Tbsp Ghee
  • ¼ Cup Sugar
  • ¼ Tsp Elachi Powder
  • 6 Almonds, chopped
  • A pinch of Saffron

Method :

  • Soak channa dal for 2 hrs and pressure cook it for 3-4 whistles.
  • Drain the water from the cooked dal and mash them using masher or processor.
  • Heat ghee in a heavy bottomed pan and add the mashed dal.
  • Saute for 5 - 10 minute till the raw smell goes off.
  • Cook till the ghee starts separating from the dal.
  • Now add milk little by little and stir it continuous.
  • Add elachi powder, chopped Almonds and sugar.
  • Mix well and and cook it for another 5 minutes.
  • Once done, remove the flame and garnish with nuts and saffron.
  • Serve hot.

Don’t miss the North Team Challenge Dum Briyani by Swasti.


March 24, 2013

Crunchy Chocolate Cups - Taste and Create

Doesn't it look yummy??

Yeah…I bet that all chocolate lovers will really love this recipe including me J. This is my first recipe for “Taste and Create “group and this month I got paired with an innovative blogger Manju from “Desi fiesta”. As per the rule, I have to select recipe from the paired partner and try it…While surfing, I found lots of yummy n innovative recipes from her blog but since I was looking for some sweet recipes and the mouthwatering picture of this recipe in her blog tempted me to try… Very simple to prepare and tasted divine…

I made a little twist by adding butterscotch and colored sugar balls and I thank Taste and Create group, who gave this lovely opportunity to try this delicious dessert…
Special thanks to manju J

Here comes the recipe…

  • 1 ½ Cup Chocolate Chips
  • 1 Tablespoon butter
  • 2 Tbsp Roughly chopped nuts
  • ¼ Cup Butterscotch
  • 1 Tbsp Raisins
  • 1 Cup Whipping Cream
  • ¼ Cup Colored Sugar balls

  • Add whipping cream in a pan and bring it to boil.
  • After boiling, remove from the flame and add chocolate chips followed by chopped nuts, raisins and butterscotch.
  • Mix well till the mixture becomes smooth.
  • Add the colored sugar balls in a glass and pour the mixture till half of the glass.
  • Again add few colored sugar balls and fill the glass with remaining mixture.
  • Repeat the process for remaining glasses and freeze it till they are firm.
  • Garnish with butterscotch and nuts before serving.

Serving Options :

Can be served with Ice-cream. 

March 23, 2013

Giveaway @ Hyderabadi Cuisine

Hi friends,

One of our blogger friend is running an amazing giveaway.. Don't miss the chance.
Do enter her space and follow all the rules to get a chance to win an exciting prize...

Click HERE to participate in her amazing giveaway !!!

March 22, 2013

Best Recipe Award From Diva Likes

Today I am going to share my happy moment with you all J

You all must be familiar with our famous blogger Lavanya from DivaLikes , who hosted an event “Write for us “Contest few months back.  It was a grand successful event and she received almost 114 entries.. Amazing right?

I too got a lovely opportunity to participate in her contest and sent 14 entries… 

And very happy that my “ Crab Fry “ won the best recipe among all entries. .. 

Waiting to see my prize..?? Here it is….

Thank you so much Lavanya. Very lovely n useful tea cups and loved it very much. Eagerly waiting to use it J

Friends, check lavanya’s space to enjoy all the remaining yummy recipes sent by our friends… 

My hearty congrats to Manju, shruti and sharanya, who also won in "Write For Us " Contest.

March 20, 2013

Urundai Kozhambu

Ingredients :
  • 1 Cup Onions, Finely chopped
  • ½ Cup Tomatoes, Finely chopped
  • 2 Garlic pods
  • Handful of Curry leaves
  • ½ Tbsp plus 1 Tsp Red chilli powder 
  • 1 Tbsp Coriander powder
  • 1 Tsp Turmeric Powder
  • Salt to taste
  • 1 Cup Tamarind extract
  • ½ Cup Coconut paste (Optional and I haven’t used it in my recipe)
  • 1 Tbsp Oil
  • 1 Bay leaf
  • ½ inch Cinnamon
  • 2 Star anise
  • 1 Tsp Saunf

For Urundai / Channa balls:

1 Cup Channa dal
2 Onions, Finely chopped
Few curry leaves
5 Garlic pods, finely chopped
2 Tbsp Grated Coconut ( Optional )

Method :
  • Soak channa dal for 2 hours. 
  • Drain and grind it coarsely without adding water.
  • Add finely chopped onions, garlic, curry leaves and salt to the ground dal.
  • Mix well and make small balls. keep aside.
  • Crush the bay leaf, cinnamon and star anise.
  • Heat oil in a pan and add crushed masalas followed by saunf.
  • Add chopped onions and fry them till the color changes.
  • Now add the chopped tomatoes and sauté till it turns mushy.
  • Add chilli powder, coriander powder, turmeric powder and salt.
  • Fry well and add water ( approx 1 ½ Cups).
  • Let it boil for couple of minutes and add the tamarind extract.
  • Cover and cook for 5 minutes.
  • Add coconut paste and cook for another couple of minutes. (Add water if the curry looks very thick)
  • Now simmer the flame and slowly drop the channa balls.
  • Cover and cook for 5 minutes.
  • Slowly turn the balls without breaking it and cook for another couple of minutes.
  • Once done, garnish with curry leaves and remove from the flame.

Notes :
  • Kozhambu should be little watery before adding urundai / balls.
  • If you are worried about breaking of channa balls while cooking, Just steam them before adding it.
  • Grated coconut can also be added in channa balls.
  • Adding coconut paste in kozhambu is optional.

Serving Options :

Serve with hot rice and papad or stir fries / Poriyal.

En Iniya Illam's " Passion On Plate "

March 19, 2013

Egg Briyani

Egg Biryani!!! I know most of you wondering about what’s special in this biryani because in hotels they used to serve boiled egg with khuska and name it as egg biryani. Am I right?? But this is little different and has delicious egg flavor in rice too.  

Some 6 years back when I was preparing veg biryani, my husband innovated it by adding  beaten egg in that and named it as egg veg biryani J I was really confused about the  flavor but luckily the taste turned too good and we loved it. From then, we slowly started improvising it by omitting veggies and placing boiled eggs on top. Finally we made this biryani with the coconut milk and the taste was delicious and adding zeera sambha rice enhanced the flavor and tasted like authentic biryani. 

Spicy and delicious one pot meal for Sunday lunch or can also be served as lunch box food for kids. Raita is the best combination for this spicy biryani. Basmati rice can also be used instead of zeera sambha rice and water measurement has to be adjusted according to that. 

So no more khuska with boiled eggs… Ready to try this flavorful biryani?? :)

Here comes the recipe…..

Ingredients :
  • 1 ½ Cups Rice ( Zeera Sambha Rice )
  • 3 Onions, sliced
  • 2 Tomatoes, chopped
  • 2 Green chillies, slitted
  • Handful of Mint Leaves
  • 2 Tbsp Oil
  • 1 Tbsp Ghee
  • 1 Bay Leaf
  • ½ inch Cinnamon
  • 2 Star anise
  • 1 Elachi
  • 3 Half Boiled Eggs
  • 2 Eggs
  • 1 Tsp Turmeric powder
  • Salt to taste
  • 1 Cup Coconut Milk
  • 2 ¼ Cups Water

To Roast and Grind :
  • 2 Tsp Oil
  • 1 inch Ginger
  • 8-9 Garlic pods
  • 1 ½ Tsp Peppercorns
  • 5-6 Dry red chillies
  • Small Piece of cinnamon
  • ½ Bay leaf
Method :
  • Soak rice before starting the cooking procedures.
  • Heat 2 Tsp Oil in a pan and add ginger followed by garlic, red chillies, cinnamon and bay leaf.
  • Fry them for a minute and remove from the flame.
  • Cool and grind to a fine paste by adding little water.
  • Slightly crush the masalas. ( Bay leaf, cinnamon and star anise )
  • Heat 2 tbsp oil and 1 tbsp ghee in a Cooker or thick bottom vessel and add the crushed masalas followed by elachi.
  • Add the pudina / Mint leaves and saute.
  • Add the sliced onions and fry till the color changes.
  • Now add the chopped tomatoes and fry for a minute.
  • Add the ground paste and mix well.
  • Add Turmeric powder and salt. Cook until the oil separates from the masala.
  • Wash and drain the soaked rice.
  • Now add the soaked rice and mix well.
  • Add the measured water and coconut milk.
  • Break 2 eggs in a small bowl and beat lightly using fork.
  • Once rice and water starts boiling, slowly add the beaten eggs and stir the water continuously ( Like Egg drop Soup ).
  • Vertically cut the half boiled eggs and place on the top.
  • Close the cooker or vessel with the aluminum foil and simmer the flame.
  • Cook for 10 minutes.
  • Slowly remove the foil and take all the boiled eggs out.
  • Now gently mix the rice without breaking it.
  • Garnish with mint / coriander leaves and serve hot with Raita.

Serving Options :

Serve hot with Raita.

 En Iniya Illam's " Passion On Plate "