En Parvayil - Aug '09

Category : Flowers


First Prize : Mrs. Sheetal Chawla

Second Prize :

Mrs. Sandhya Bhoopalan


Mrs. Archana Ramesh


Mrs. Vishali Vijay

Aloo Paratha by Mobina Jafar

To make a paratha dough:
All purpose flour-2 cups
salt- to taste
oil-1 tsp
water-1 cup

Stuffing Ingredients:
Potato-3(baked potatoes)
Onion-1 (nicely minced)
Gin&Gar paste-1 tsp
Cumin power-1/2 tsp
Coriander powder-1/2 tsp
Chilli powder-1/2 tsp
Pepper-1/2 tsp
Salt-to taste
Coriander leaves

Preparation:
Mix the flour with salt, oil and water. Make a paratha dough.
Take a pan, add oil,ginger garlic paste and onion.Once the onion turns golden brown add cumin powder, coriander powder, chilli powder, salt, pepper, coriander leaves and mix it well.
Mash the potatoes and mix to it and stir well.
Now make the dough into small balls. To add stuffing into the dough, spread the dough and make the edges thin and center thick. Now add the stuffing and close it towards the center, again make it as stuffed balls.
Then roll it and heat it on the hot pan.Fry them until it turns crispy golden brown..
Now yummy Aloo Paratha is ready..

Serve Aloo Paratha with Chicken or veggie Kurma, or with Raitha...

Mix Veggie Paratha by Suvasini Sriram

Ingredients:
Grated Vegetables (Carrot, Cabbage, Raddish)
Fenugreek/Methi Leaves (finely chopped)
Grated Ginger
Grated Garlic-- 1
Boiled & Mashed Potato--1
Salt--a pinch
Turmeric Powder- a pinch
Wheat Flour
Garam Masala--a pinch
Red chilli powder-- a pinch
Water (to prepare the dough)

Method:
Mix all the ingredients in a large bowl and prepare a fine dough. Now make small balls out of it and flatten the balls to make a round shape. Now bake it in tava/pan with ghee and serve hot with yoghurt or raita or any vegetable.

SPINACH PAROTTA by Lakshmi Ragu

Ingredients

Wheat Flour- 2cups
Baby Spinach(as required)
Red chilli Flakes
Cumin seeds-1tsp
Oil-2Tbsp
Hing(as required)
Salt(as required)

Preparation for Spinach Stuffing
1. Place a fry pan on stove and keep it in Medium heat
2. Pour the oil in fry pan and heat up
3. Add Cumin seeds,hing and Red chilli Flakes to the pan.
You can also add little bit of salt, if u need
or else u can have sufficient amt of salt in dough itself.
4. Clean the Spinach in cold water, drain it and add to the Pan.

Fry the Spinach. Fry it till the water evaporates and put it in a plate to cool down


Preparation for Stuffed Parotta
1. Prepare the dough as you prepare for chapathi
2. Make small balls from the dough
3. Roll it to small circle, place the spinach stuffing in center & wrap it
4. Repeat the same for number of Parottas as you want to prepare.
5. Keep them aside for 2-3 minutes
6. Then roll the roti dough applying the pressure slightly, Make sure the spinach stuff doesnot come out
7. Place the roti in hot Tawa, apply oil as required.
8. Keep the hot Parottas covered in a wet cloth/foil wrapper until served
9. Serve it with Raitha (Curd, chopped Onions, chopped Green Chilli, Salt, Cilantro)

METHI ROTI by Anu Kalai

Ingredients:

Wheat flour - 1 1/2 cup
Methi leaves - 1 packet ( I used frozen)
Onion - 1/2 medium
Curd - 2 tablespoon
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 2 tsp
Turmeric powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt to taste
Warm water
Oil

Method:

Fry methi leaves in a kadai with little oil till it reduces in volume. In the same pan add little oil add onion and fry till it becomes light brown.
In a large bowl add wheat flour, salt, fried onion, turmeric powder, garam masala, chilly powder, coriander powder, cumin, curd, oil and mix well.
Add required warm water to make a soft dough. Make equal sized balls and roll to thin rotis.
Heat dosai tawa and add little oil and roast the rotis .
Serve with tomato chutney or any sabzi.

Mooli Paratha by Vidhya

Ingredients

Wheat Flour-3cups
Mooli(Mulangi/Radish)-Grated(1cup)
Tumeric-1/2 tsp
Chilli powder-3/4tsp
Coriander powder-1/2 tsp
Cumin powder-1/4tsp
Oil-3-4tsp
Salt as required
Water(warm) as required


Preparation
1.In a bowl add all the above ingredients.
2.Sprinkle warm water and knead the dough keeping in mind that radish
when grated has water in it too.
3.Knead it into a soft dough and leave it aside for 15-20 mins
4.Now roll it into balls and flatten into thick parathas
5.Spread oil on both sides and cook in medium heat in tawa

Yummy paraths are ready to eat and tastes best with Tomato Thokku or
any gravy or even tomato sauce.

Note:Radish has a very raw smell and hence the chilli & other powders
are addeed to neutralise this.Try adding some chat powder also but it
gives a real different taste.

Muttai Parotta by Rishada Jamal

Ingredients:

Spring roll pastry sheets
Egg-4

For the filling:
Onions- 2 big chopped fine
Tomato - 1 small
Green chillies- 2 chopped fine
Potatoes- 3-4 boiled and mashed
Peas- 1 cup
Ground meat - 1 lb
Salt to taste
Red chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Cumin seeds - 1 tsp
Cumin powder - tsp
Ginger garlic paste - 1 tbsp
Oil

Method:

1. Beat the eggs and keep aside.
2. To make the filling, heat oil in a vessel, to that, add cumin
seeds, when it splutters, add onions, salt. When the onions are brown,
add Ginger- garlic paste, tomato, the powdered spices and let cook.
Then add peas, mashed potatoes and mix well. To this add the ground
meat and let cook till done.
3. Now spread a pastry sheet on a plastic sheet( to prevent it from
sticking), brush some of the beaten egg, spoon in some of the filling,
then place another pastry sheet on top it and fold in the edges.
Spread some of the egg at the edges to stick.
4. Heat the muttai parotta on a tava until brown spots appear. Turn
over and cook the other side also.
5. Repeat to make more parottas.
6. Serve with tomato ketchup as a side.

Roti Paratha by Saraswathy Balakrishnan

Ingredients
Serving Size: 4

2 cups of all purpose flour
1/4 cup of wheat Flour
2 egg white beaten well
1/4 cup hot milk
1/4tsp of baking soda
1/4tsp of sugar
salt to taste
oil as required

Preparation Methods:

Mix together all purpose and wheat flour in a large bowl. Add oil and the rest of the ingredients and make a soft dough. At first the dough will be sticky -don't panic , keep kneading till the dough become soft and pat the dough hard on a clean surface.
Cover the dough with a wet cloth for at least 4 hrs.Before making the prata, knead the dough once again with hands.On a clean surface, rub oil. Make small balls off the dough and roll them out like chapatis but in oval shape.Make pleats so as to look like a hand made paper fan. Roll it holding on one end to form around to get the layers formed. Then roll out to make it like a chapati.Make sure to roll only on one side with the chapati stick. Heat a heavy based frying pan or griddle on a medium heat.
Place the prata on the griddle on low flame till the prata is ready.Once done, use both hands and pat on the sides of the prata to get the layers.

EGG PLANT CURRY by Anu Kalai

Ingredients:

Brinjal - 1 big
Onion - 1 medium
Tomato - 2 medium
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 4-5
Coriander leaves - 2-3 sprigs
Salt to taste
Oil

To paste:

Frozen coconut - 2 tblspn
Roasted groundnut powder - 2 tblspn
Poppy seeds - 2 tsp
Pearl onion - 5-6
Turmeric powder - 1/2 tsp
Chilly powder - 2 1/2 tsp
Coriander powder - 3 tsp

Method:

Grind all the ingredients in (to paste)into smooth paste. keep aside.
Heat oil and cut into thin strips and fry brinjal strips for few min. Once the brinjal is ready apply the grounded paste into the brinjals.
Heat oil in a pan add mustard seeds, urad dal, curry leaves, onion and fry till onion turns brown.
Then add tomatoes and when the tomatoes become soft add the brinjals, salt and cook in medium heat for few min.
Then add water and cover with a lid and cook till brinjal is cooked well.
Finally add tamarind paste and cook till raw smell goes off.
Serve hot with rice or roti.

En Parvayil - July '09

Category : Funny Moments

First Prize : Mrs.Sophia Prasanna

Gracy is 8 months old here...appo than nikka kathukita time...my hubby stood blocking the way to the flower vase...so romba mukki mothi poradi, push panni partha...dint work out...finally she gave up and crawled under to reach her target :)
am sure this pic will make u smile a lil atleast :)

Second Prize : Mrs.Dhana Sathesh

This is my entry for the contest. It was taken in Carlsbad, CA, three months ago. That time my DD Mahathy was 3 months old. Avalukku ava appa kiss pannale pidikathu (because of avaroda thaadi and meesai...). But my DH always teasing her by kissing. Annaikkum avar appadi than pannar. Udane avalukku bayangara kovam vanthu avarai kadikka poita. Without delay, I clicked that moment. The reaction given by my DH is very funny. We like this snap very much. I know this wont make you all to laugh out loud, but surely make to smile (I hope so...).

Third Prize : Mrs. Ramya Bala

Coimbatore Daadha :
These pics were taken for childrens day event in THM...He use to enact very well whatever he sees in movies from his childhood...so appo avanuku pidichathu vanakkam from somewhere and valameenukum vilangumeenukum song....so senduthu he started posing....He looked really funny ;)

BRINJAL KOCHI by Vishali Vijay

We all must hav heard about "THAKKALI KOCHI",similar way this is another kochi recipe with Brinjal.very tasty and unique easy dish to prepare!!!Damn sure u guys will love it.......

Ingredients:

Brinjal-- 5-6 no's
Onions--one small sized(finely chopped)
Garlic--3-4 cloves chopped
tamarind--1 small sized ball(xtract the juice)

Tempering:

oil--1tblspn
mustard--1tspn
Urad dal--1tspn
turmeric powder--1/2tspn
chilli powder--2-3tspn(els as per yur taste)
salt--as per yur taste(els equally to tamarind taste tinch)

Method:

1.wash the Brinjals and remove the stem of it.pressure the "BRINJALS"for 1whistle and keep aside,let it cool dwn.
2.remove the outer skin of brinjals,and grind it like a paste in a mixer els with hands.
3.now xtract the tamarind juice and set aside.
4.in a kadai add oil,wen the heat raises add mustard,U.dal let us hear its sizzling.
5.now add up onions and garlic togetherly,add turmeric powdr,salt&chilli powder.saute it well until garlic raw smell goes.
6.now add the brinjal paste,next add up tamarind juice.leave it to boil well.then check yur tamarind and salt taste.
7.stop it wen the Brinjal sets to semisolid stage.
8."BRINJAL KOCHI"is ready to taste.it goes well with dosai and idly.

KATHIRIKAI GOTHSU by Selvi Shan

Ingredients-1

eggplant---1 big(I used the american one and peeled the skin)
serrano peppers---3 (slit,u can use jalapeno too but serrano is bit hotter )
red onion diced---1/2 cup
tomato--2
desicated coconut---3 table spoons
tamarind paste----1/2 tea spoon
turmeric powder---1/4 teaspoon
salt--as per u r taste.
oil,mustard seeds,asafoetida,channa dhal --for seasoning

ingredients--2

channa dhal ---2 teaspoons
sesame seeds---1/2 teaspoon
fenugreek seeds----1/4 teaspoon
pepper jeera powder---1/2 tea spoon
dry red chillies ---2
coriander powder --1 tea spoon

dry fry all ingredients one by one and finally switch off the stove and add pepper jeera poder and coriander powder.Let them stand in the warmth and finally powder everything together.

Procedure :

Take a small pressure cooker/pan and pour oil and add all the seasonings one by one.
Then add,onion and when they become tanslucent add tomatoes followed by serrano peppers ,egg plant.Fry for 3 to 4 mins and add 2 cups of water.when the water starts to boil add ,salt and
dessicated coconut.Close the lid and wait for 4 whistles.
When it is cooled ,open the lid and add the powder and tamarind paste and simmer for few mins.You can adjust the consistency by adding water.
check for salt and garnish with cilantro and curry leaves.

Eggplant Roll-ups with Chinese Stuffing by Shubha Ravikoti

Ingredients:

Italian / Chinese eggplants - 3
Low fat Cheddar Cheese - 1 cup
Pam spray

For the stuffing:

Onion / Green onions finely chopped - 1/2cup
Bean sprouts chopped - 1/2 cup
Carrot julliened - 1/2 cup
Green Bell Pepper finely chopped - 1/2 cup (optional)*
Soya sauce - 1 1/2 tbsp
Red Chili garlic paste - 3 tbsp (reduce it if its too spicy)
Ginger - 2 tsp
Tomato Ketchup - 2 tbsp
Sugar to taste
Salt to taste
Red chilli flakes (optional)*
Sesame oil - 1tsp

Method :

Clean and make thin slices of the eggplant lenghtwise. U will get long strips of the eggplant. Rub light salt on both the sides of the eggplant slices.
Heat a Tava / Pan and roast the eggplant slices. Roast to an extend that the slices r slightly soft and cooked. This step is important to make the slices tender and easy to roll. Spray pam on it
if u desire. Keep them aside.
Preheat the oven to 375 Degree F.
Prepare the filling. In a Deep bottom pan heat oil. Add the ginger, chili garlic paste and suate for a min. Add the onions and saute well. Now add te soya sauce and the tomato ketchup and mix well till the sauce is nice and ot. Add all the vegetables one by one and mix well. Cover and cook for some time till the veggies are tender. Add salt and chilli flakes according to taste. Once the filling is ready keep aside.
Arrange the eggplant slices one by one of a working surface. Add layer of cheese on the eggplant. Spread a spoonful of filling on the Slices evenly, Leaving an inch of the slice on one side. Roll the
slices into a swirl roll and put a toothpick to make the rolls stand. Make rolls out of all the slices. Spray pam on a cookie sheet and arrange all the rolls on it. Top each roll lightly with cheese and bake for 10-15 minutes in a preheated oven. Serve hot with Tomato Ketchup.

Vaangi bhath(Brinjal rice) by Saradha Arun

Ingredients:

Brinjals - 4(cut into small pieces)
Onion - 1 small
Rice - 1 cup(washed and soaked for 15 mins)
Water - 2 cups
Oil - 4 to 5 tsp
Salt - as needed

Spice powder :
Coriander seeds - 2 tsps
Urad dhal - 1 tsp
Dry chillies - 6
Chana dhal - 1 tsp
Seeragam - 1 tsp
Vendhayam - 1/4 tsp
Grated coconut - 2 tsps

Method :

1.Dry roast the ingredients given under spice powder except coconut till golden brown.
2.Fry coconut separately and grind everything into a fine powder and keep aside.
3.Cook the rice separately with the required amount of water and keep aside.
4.In a pan add some oil and fry the onions till translucent.
5.Now add brinjal,add salt and saute till the skin starts to turn colour.Then add little water.
6.Let it cook for sometime till the brinjal becomes soft.
7.After the water is completely absorbed add the ground mixture and mix well.
8.Now add the rice to this mixture and mix well.
9.Serve hot with chops/vaadam and curd

Kathirikkai Thokku y Mobina Jafar

Simple and easy to prepare...Tastes good

Ingredients:

Brinjal - 4 (cut into 4 pieces)
Onions - 2 (nicely chopped)
Tomatoes - 2 (nicely chopped)
Chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - to your taste level
Mustard seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Cumin Seeds - 1 teaspoon
Oil - 2 teaspoon
Water - 1/2 cup
Curry leaves
Corrainder leaves

Preparation:

Take a frying pan and add oil. Once oil gets heated add mustard seeds, urad dal, cumin seeds and curry leaves. Add chopped Onions and fry till it turns golden brown. Now add tomatoes and fry them till the pulp looses out. Now add chilli powder, turmeric powder and salt to it.
Add brinjals and mix it well. Add water and keep frying till the brinjal cooks out well. Now garnish it with corriander leaves.

Serve hot with idli, chapathi or rice and sambar.

Brinjal Tomato Curry in Curd by Rishada Jamal

Ingredients :

brinjals (small size ) – 4
tomatoes - 2 (medium size)
curd - 1 cup
onion - 1 ( finely chopped)
chilli powder – 2tsp
turmeric powder - 1 tsp
oil - 5 - 6 tsp
salt - to taste
urad daal + mustard seeds - 1 tsp

Method :

Wash and slit the brinjals and chop onions and tomatoes.
In a bowl , take curd and add salt,turmeric powder, chilli powder and beatwell.
To this add brinjals, tomatoes, onion and mix well.
Keep it marinated for an hour.
Heat Oil in a pan and add urad daal and mustard seeds. When they splutter add the marinade. Mix well and cover the pan.
After ten minutes, mix and cover the pan continue cooking until the oil leaves the sides of the pan.
serve hot.

Koasmali by Shalu Lakshmanan

Ingredients:

Brinjals:5
Potato:1(small)
onion(Med):1
Tomato:1
G.chillie:5 to 6
tamarind:gooseberry size
Red chillie:1

Method:

Cut the brinjals n potato into four with skin n boil it in presuure cooker..say for 4 to5 sounds.....Then take it out pour out the water n remove the skin n smash it well with ur hand....next step is again add oil(4 to 5 spoons) in cooker ...Fry it with mustard ,urad dhal, redchillie n few curry leaves..then add the onions ,green chillie n tomatoes..stir well n add one cup of water n cover the lid n wait for one whistle...after the steam goes add the smashed brinjal to it ..half cup water la get the tamarind extract n mix to the above n add lil water n salt n allow it to boil..It shln not b too thick r too watery..medium...If its too watery add lil idli maavu to it to get a good consistency..
Goes good with dosaa n idlis...

ENNA KATHRIKKAI by Vijayalakshmi

Ingredients

Indian eggplant/brinjal-11 nos.
Corriander leaves-few(chopped into fine pieces for garnishing)

For stuffing

Corriander seeds-1 tbl sp.
Channa dhal-1/2 tbl sp.
Urud dhal-1/2tbl sp.
Dry red chillies-3-4(can vary acc to ur spice)
Hing-small amt.
Grated coconut-1/2 tbl sp.
Salt.

Seasoning

mustard-1 tsp
oil-2tbsp.

Method :

Take a pan, add some oil and fry the stuffing ingredients except coconut and salt into golden brown and keep aside.
Add grated coconut and fry them separately till golden brown .
Powder the ingredients that was kept aside(corriander seeds,dry red chillies,urud dhal,channa dhal)first with salt into fine powder ,then add grated coconut and give it a swirl again in mixie .
Now select small equal sized brinjals and cut their stem.
Cut the brinjal from the bottom side(ie the other side of stem),just a halfway,such that the brinjal remain as a whole for stuffing.
Stuff the brinjals with the prepared powder,and keep it aside.
Now add 4-5 tsp oil in the pan,put mustard and put the stuffed brinjals in the pan, sprinkle water in between,if necessary.
Close the pan with a lid. Turn and give once it gets roasted well on a side,and take it out when its
completely done.
Garnish with chopped corriander leaves.
Stuffed brinjal can be served with any south indian food like rice sambar,rasam etc.

Brinjal Masala by Ambika Manickavasagam

INGREDIENTS:

Brinjal-1/2 kg(slit)
Coconut-1/2 cup
Saunf-1tsp
Ginger-Small piece
Garlic-3-4
Salt- to taste
Chilli powder-to taste
Onion-1 finely sliced
Cinnamon-small piece

METHOD:

1)Grind coconut,ginger,garlic,saunf and chilli powder to smooth paste.
2) Heat oil in a pan and add cinnamon and onion and saute till onion turns pink.
3)Add slit brinjal and saute well.
4)Now add ground coconut to brinjal and add little water and cook( covered).
Serve with Dosa or Rice. It can be mixed with rice just like Vangi bath.

Blog Link :
http://yensamayalarai.blogspot.com/2008/06/brinjal-masala.html

Thattaipayir Katharikkai Pulikulambu by Ramya Bala

Ingredients :

1 cup black eyed peas.
3 small size brinjals(Indian Eggplant)
1 medium sized onion finely chopped
1 medium sized tomato finely chopped.
6 to 8 garlic cloves.
2 Dry red chillies.
1/2 tsp methi seeds.
1 tbsp Sambar powder
1 tsp coriander powder.
1/2 tsp turmeric powder
one fistful of curry leaves.
1 tbsp tamarind paste.
1 tbsp coconut paste.
Coriander leaves(for garnishing)
Salt.
Oil.

Method :

1.Wash the black eyed peas and wash it thoroughly in water and pressure cook it.Once done keep it aside.
2.Remove the stem of the brinjals,make slits in them and keep it aside.Heat oil in a pan for deep fring the brinjals.
3.Once the oil is hot,deep fry the brinjals evenly on all the sides.Once it is done,remove and keep it aside.
4.In another pan,add oil and once its hot add the mustard seeds,red chillies and methi seeds.
5.Once they start spluttering add the onions,garlic,curry leaves and turmeric powder and stir continuously until the onions becomes translucent.
6.Now add the tomatoes and fry them well until they turn soft.
7.Add the fried brinjals now and give a stir.Add enough water(may be a cup of water mixed with tamarind paste) and add sambar powder,coriander powder and salt to it.
8.Let it boil and few minutes before switching off the flame,add the black eyed peas and coconut paste.
9.Garnish with coriander leaves.Serve it hot with Rice...Yummy!!!

Note:

1.Garlic should be added in this dish for digestion purpose.
2.Adding shallots combined with big onions with this curry will give a very good taste.
3.Adding coconut paste to the curry will thicken the curry and you can feel a good difference in taste.

Blog Link : http://ramyaacooks.blogspot.com/2008/06/pulikulambu-is-my-favorite-and-love-to.html

Tortilla Pizza by Athisaya Divya

Ingredients :

Tortilla - 3
Cheese - 1/4 cup any variety (I used low-fat mozzarella)
Marinara sauce/Any pizza or pasta sauce
Toppings of your choice (Mushrooms, onions, bell peppers, jalapenos, pineapple etc)

Directions :

Preheat oven to 375 degrees.
Stack the tortillas one over the other on a baking sheet and spread over the tomato sauce required..Also add the desired
toppings..Sprinkle the required amount of cheese.
Place on the top rack and bake for about 15 minutes until the cheese on top melts.Take care the tortilla doesnt burn..
Link : http://divya-dilse.blogspot.com/2008/10/instant-tortilla-pizza.html

Eggless Carrot - Cranberry muffins by Anu Sriram

Ingredients:

* All Purpose flour - 1 1/2 cups
* Shredded carrot - 1 cup
* Dried Cranberries- 1/2 cup
* Sugar - 3/4 cup
* Light brown sugar- 1/3 cup
* Half and half - 1/3 cup
* Butter - 4 tbsp or 1/2 stick, softened
* Ground Cinnamon - 1 tsp
* Ground Anise - 1/2 tsp
* Cloves - 4 powdered
* Plain Yogurt - 2 tbsp
* Baking powder - 1/2 tsp
* Salt - 1/2 tsp


How to make it:

Pre-heat oven to 350 degrees Fahrenheit. In a large bowl, mix all the dry ingredients (flour, sugar, light brown sugar, cinnamon,anise, cloves, baking powder and salt) together. In another bowl, mix the softened butter, half and half and yogurt.
Add this to the flour mixture and beat on low speed for 2 minutes, until it becomes smooth and creamy, without any lumps. Now toss in the carrots and cranberries and beat for another one minute. Pour into the baking cups until half and bake for about 30 minutes or until done ( a toothpick inserted inside should come out clean).

Link : http://chandrabhaga.blogspot.com/2009/02/eggless-carrot-cranberry-muffins-c-c.html

Pancake Pizza by Saraswathy

Ingredients for making Pancake:

2 cups flour
2 tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
3/4 cup milk
2 large eggs, separated
1/4 cup melted butter
vegetable oil

Preparation Methods:

In a mixing bowl, combine the flour, sugar, salt, baking powder, and soda.In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.Beat egg whites in another bowl until stiff peaks form. Fold into the batter until well incorporated.Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough , scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.When bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

For the Pizza Toppings:
tomato sauce
1 cup finely slice onions
1cup finely chopped tomatoes
1 cup finely chopped green capsicums
1/4 cup roasted red peppers-store brought
1 cup sliced Mozilla cheese sticks
1/4 cup sliced chicken franks
1/4 cup grated Parmesan cheese
2 tbsp capers
few slices of golden peperoncini or even pickels

Assembling the Pizza:
Pre-heat the oven to 350° degree.Grease a non-stick tray with some butter and place the pancakes. spread the tomato sauce evenly on each and add the topping of your choice and finely sprinkle a good amount of grated Parmesan cheese and bake for 10-to 15 minutes .

Bombay Toast by Subhashini

This is a good breakfast/evening tiffin for kids, very simple and easy to prepare.

Ingredients:

Bread - 4 slices
Milk - 1/2 cup
Egg - 1
Sugar - 4 to 5 tsp
Butter/ghee

Method :

1. Beat egg, sugar and milk together.
2. Heat tava. Dip bread in above mixture and toast.
3. When turning bread put some butter/ghee on both sides. Toast till golden brown. Serve hot.

You can also use salt and pepper instead of sugar.

Nutrella Crepes by Nazreen

Crepe is French Breakfast/Dessert.It's easy to make & ready within 10 mins.Kids love this for breakfast or dessert..
Nutella Crepes with Banana by Naz...(name has to be corrected i was having severe probs with the login too..:P)

PREP TIME -10 Min
COOK TIME-20 Min
READY IN-30 Min

Ingredients:-

*1 cup all-purpose flour
*2 eggs
*1 1/2 cup milk
*2tbspn Sugar
*2 tablespoons butter, melted

Method:-

1. In a large mixing bowl, whisk the eggs. Gradually add in the milk & whisk nicely.In separate bowl mix sugar & melted butter,then gradually add them.Whisk nicely.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

You can also add strawberries,blueberries or any fruit.For dessert sever with one scoop of Vanilla Ice Cream...

Vegetable Frankie by Shubha Ravikoti

The base of a frankie is a chapati (I have made a maida chapati...u can even use a wheat chapati...for healthier reason...:) or even left over chapati.I personally feel that using maida chapati doenst make this unhealthy...so I use it anyways :P...) and the filling is of all fresh veggies..:D.

A basic medium wheat chapati has around 130 calories. and its high in dietary fibre. Whereas a maida chapati is 92 calories (like a tortilla) but lacks the dieta fibres compared to a wheat chapati. Choice is urs...:D As we make it at home ourselves we can control the addition of salt in it to make it low in sodium. I use lotsa fresh veggies for the filling so its very healthy and takes care of ur daily vegetable intake....:) It is so filling yet so light. Many a times we end up having this for dinner too :P. Hope u enjoy my recipe.. as much as I do..:)

For the rotis

Maida (All purpose flour) - 1 cup

salt to taste

Oil - 2 tsp

Lukewarm water


For the Filling

Tomatoes - 1 Finely chopped

Capsicum (green bell pepper) - 1 Finely chopped

Potato - 1 boiled and cubed

Carrot - 1 made into thin julians

Onions - 1 medium finely chopped

Red bell pepper - 2 tbsp finely chopped (optional)

Cabbage - 2tbsp shredded (optional)

Fresh Coriander leaves for garnish

Fresh mint leaves - 2 tsp finely chopped (optional)

Salt to taste

Lemon juice - 3 tsp

Tamarind and dates Chutney* - 1/2 cup

Green chilli sauce / green chutney - 1/2 cup

Method :

For making the rotis - Take the lukewarm water in a bowl and add salt and oil to it. Mix it well. Now add the flour to it and make into a nice and smooth dough. Add water or flour as required. Keep aside for 15 minutes. After 15 minute roll the dough into small lemon size balls and make them into small chapatis/ rotis/circles.

Heat the tava and cook the roti onlu on one side. Don't flip the roti. Pour oil around the roti. Lift up the edge of the roti lightly to check if its cooked well. If u see light brown spots.. your roti is ready... remove from flame. Store in a tissue lined box or plate. Cover it with a plate to keep the rotis soft.Do this with all the balls and keep aside. You may even make these roti before hand and freeze them.You may also use store bought wheat or corn tortillas to save time. You may alternatively also use left over chapatis for this.when using left over chapati you may skip the one side cooking step.

For the filling : put all the chopped vegetables in one bowl and mix well. Add the salt and lemon juice and garnish with fresh coriander and mint leaves. mix well once again. Your filling is ready. Now we go to the assembly of the wraps.
Heat the tava... Place the uncooked side of the roti on the tava. Pour oil around the roti and cook it it sim/low heat. Now place a spoonful or 2 of the filling in centre of the roti. Top it with some Tamarind chutney and green chilli sauce... according to ur taste. Fold the either sides of the roti in an overlapping manner. Remove from the tava and serve hot with Tomato Ketchup.

Your Mumbaiya style vegetable frankies are ready.
Have a look at my blog for more details along with more pictures..:)

Link : http://chutkibharpyar.blogspot.com/2008/05/vegetable-frankiegoing-to-sandwich.html

Vegetable Ottappam by Ambika

INGREDIENTS:

Dosa/idly batter
Finely chopped vegetables
Cheese(if kids prefer)
Oil - to smear
Red chilli and garlic powdered

METHOD:

1)Heat dosa pan and pour the batter to medium thick dosa.
2)Sprinkle red chilli garlic powder a little and sprinkle all the cut vegetables and very little cheese(optional).
3)Smear oil on the sides and close the dosa with a lid and cook in low flame till done.
Serve with any chutney.
NOTE: Normally when we make thick dosa we turn the other side and cook but if using cheese we don't have to do that.That's the reason to cook the dosa closed in low flame .

Coconut bun by Ramya Bala

This is my first blog post,echooch mee for the picture ;) My childhood fav snack ;) also now its my son's fav ;)..It comes out just perfect :)..I have used All purpose flour only..I have no idea if u cud substitute whole wheat pastry flour which is substituted in many cake recipes instead of AP flour ;)

Ingredients

For the Bun:
2 cups plain flour(Maida/All purpose flour)
4 tbsp sugar
1 1/2 tsp active dried yeast
1/2 cup milk
1/4 cup butter
1/2 tsp salt
1 egg
1/4 cup sesame seeds

For the filling
1 cup Fresh Shredded Coconut
1 cup sugar(or as needed)
1/4 cup cashews
1/2 cup raisins
1 tbsp plain flour
Egg Wash
1 egg yolk
1 tbsp water

Method:

1.Mix together the flour, yeast, sugar and salt. Set aside.
2.Heat the milk and butter in the microwave for 10 to 15 seconds until the butter melts.
3.Pour this mixture into flour mixture.
4.Add an egg to the mixture
5.Knead this into a dough until smooth and shiny(Initially it would be sticky,don't panic.Continue to knead-I don't have very strong hands-It took 10 minutes to me)
6.Cover and keep it aside for an hour(By that time,the dough should have been doubled and raised)
7.Now,get ready for the filling
i)Heat a pan and fry the shredded coconut for 2 minutes.
ii)Add the sugar and little bit of water
iii)Stir continuously,until the mixture becomes a ball
iv)Add the flour to that mixture
v)Roast the cashews and add it to the mixture,add also the raisins.Keep the filling aside.Let it cool.
8.After 1 hour,Punch down the dough and knead gently on a lightly floured surface
9.Divide the dough into equal sized balls(I got 10 balls)
10.Flatten the each ball with a roller and fill with the completely cooled coconut filling and seal the bun neatly.
11.Gently rotate the bun repeatedly until it forms a smooth-skinned ball.
12.Place each bun into a greased baking dish.
13.Cover the dish and let the buns rise again in a warm place until nearly double in size, approximately 45 minutes.
14.In a bowl,mix egg yolk and water.
15.Wash the balls in this mix.
16.Sprinkle sesame seeds over the buns.
17.Bake it in the oven for 40 minutes or until the top of the bun becomes light golden brown in color(As per the original recipe,it was asked to bake it for 20 minutes, at 190 degree,but i did it at 220 degrees,may be it differs from oven to oven).

Beetroot Cutlets by Sowmiya

This is one of the first few recipes I cooked after my marriage. The recipe was from a friend and the main ingredient is Beetroot which is of course very good for health including its anti- cancer effects.Ingredients:

Sombu - 1 tsp(For seasoning)
Onion - 1 Big
Chilli powder - 1 tsp(or little less for kids)
Salt - As required
Beetroot - 2 Big
Potato - 1 Medium
All purpose flour - 1/4 cup
Bread crumbs - abt 1/2 cup

Method:

1. Boil the Beetroot and the potato in the pressure cooker. Peel the skin and grate the beetroot. Mash the potatoes.
2. Add little oil in a kadai, add the sombu, when it changes colour add the onion and let it cook.
3. As soon as the onion gets cooked, add the beetroot, potato and salt and chilli powders.
4. Let it cook for a few minutes and remove from flame and let it cool down.
5. In the meantime, take the all purpose flour and add water and make it a thick paste.
6. Take a little of the cooked mix, make a ball and flatten it out on your palm, dip both sides in the flour paste and then in the bread crumbs and place it in a hot pan. Add very little oil as you would for a dosa. Let it cook on both sides and serve hot with ketchup.

Pizza Muffin by Selvi Shan

Ingredients:

pillsbury reduced fat crescent rolls dough---1 can

Queso dip---1/2 cup

veggie curry of your choice---1 cup(u have a choice to get creative)

fat free mozzarella cheese--1 cup

tomato slices and cooked peas for decoration.


Method:

Roll out the dough and cut into 12 squares.Press them in a muffin tin.Layer the dough with veggies then queso and finally mozz cheese.Bake in the oven 375 degrees for 12 to 15 mins.. I garnished with fresh tomato slices becos my DD loves it.Its your call again.

I chose this dough because its a little bit sweeter than the regular pizza dough and the kids would surely love it.

Paneer Masala by Priya Darshini JayaKumar

This reciepe is very simple and can be made with basic ingredients at home. I use simple masalas in this dish so that my work is simple.
Also, i always make paneer at home. So, this is one reason the tastes really nice even by using everyday usage spices.
I didnt know what to call this so, im calling it Paneer Masala.

Ingredients :

Fresh Paneer - 1, cubed, made with half gallon milk.
Grinding
Onion - 2 medium indian size
Tomato - 3/4 of a big
Tempering
Oil - 4 tsp
Jeera - 1 tsp
Others
Fresh Ginger garlic paste - 2 tbsp. I idikofy it make it instead of using mixie
cumin powder - 1 tsp
Coriander pwdr - 1 tsp
red chilly pwdr - to taste
Garam masala - 1/2 tsp
Store bought Tomato paste - 1 1/2 tbsp
Salt - to taste
Water - as needed
Milk - as needed. I added half tea cup(dollar store kanadi cup)

Method:

1. Grind the onion and tomato seperately.
2. Temper with mentioned ingredients and add the onion paste first. Wait till the moisture goes off.
3. Now add tomato paste, tomato puree(the one u ground) and Gin-Gar paste and cook untill it leaves oil. cover it and stir ocasionally to avoid burning.
4. Once it is done, add the masalas accept the garam masala. Now water and salt. Chk to ur taste and wait till it comes to a boil.
5. Now add cubed paneer and mix well. Chk salt n other spices and add some warm milk slowly.
6. Cover and cook in medium flame for ten minutes.
7. Garnish with chopped coriander leaves and remove from flame.
8. You may add kasthoori methi also at the end. It smells heavenly and add a new dimension to this simple reciepe.

Bombay Chutney by Sophia Prasanna

This is a simple recipe and very easy and quick to make for chapathis.


Ingredients :

Besan flour - 1 cup
Salt - to taste
Water
Turmeric powder - 1/4 tsp
Mustard
Urud Dhal
Curry leaves - few
Oil

Method :

Add salt and turmeric powder to Besan flour and mix with water and make a watery paste.
Make sure there are no lumps in he mix.
Heat oil in a kadai and splutter mustard,urud dhal and the curry leaves and add the mix to this..the whole mix comes to a boil, then put in simmer and keep mixing till the besan flour is cooked and the raw taste goes away.It will reach a semi solid consistency. Serve hot with chappathis and enjoy.

Shahi Paneer by Anu Sriram

This is a quick and easy to make side dish. No veggies in stock?? Don't worry! Make this rich and flavourful side dish to go with rotis, naan or pulao.
Making Paneer at home is very easy and here is the recipe in my blog on how to make it....
http://chandrabhaga.blogspot.com/2009/06/punjabi-thali_10.html
Coming to the recipe for this month's contest, This is Shahi Paneer. The recipe is given below.

Ingredients:

Onion - 1 big (or 2 medium), finely chopped
Tomato - 1, chopped
Paneer cubes - 1 cup
Tomato puree - 1 cup
Kasuri methi - 2 tsp
Cashews - 1/4 cup
Ginger-Garlic paste - 1 tsp
Turmeric powder - 1 tsp
Garam masala - 1/2 tsp
Red chillies - 2 or 3
Corriander powder - 1/2 tsp
Cumin - 1 tsp
Oil - as required
Butter - 1 tbsp
Salt - as required

How to make it:

Heat little oil in a pan, add half of the chopped onions, red chillies and cashews and fry for a while. Switch off the flame. Add kasuri methi and let it cool. Grind into a fine paste. Heat oil and butter in a pan, add cumin and when it sizzles add onions and ginger garlic paste and fry until the raw smell goes. Add tomatoes and cook until it becomes soft. Add the ground paste, corriander powder, turmeric powder, Garam masala, tomato puree, 1/2 cup water (if required) and salt. Cook on low flame until the oil separates. Add shallow fried paneer cubes. Garnish with corriander leaves. Serve hot!

Soy Manchurian by Prasanna Raghunathan

Ingredients:

Soy chunks - 1 cup (not granules)
onion - 1/2 big finely chopped
chilli sauce
soy sauce - 2 tbsp
ginger garlic paste - 1 tsp
tomato sauce - 1 - 2 tbsp
cumin - 1/4 tsp (optional)
salt
sugar - 1 tsp (optional)
corn flour - 1/2 tsp
oil - 1 tsp

Method:

1. Boil 4 cups of water, add soy chunks and let it cook for 5 mins. Later switch off the stove and close it with lid.
2. Mean while, add oil to the pan, add cumin and ginger garlic paste and fry for a min.
3. Add onion and saute well. Then add tomato sauce, soy sauce, chilli sauce and keep stirring.
4. Rinse the soy chunks 3 or 4 times with fresh water and squeezing them every time. This would get rid of soy smell.
5. Add sugar, soy chunks and fry for 2 mins.
6. mix corn flour with 2 tbsp water and add it to the gravy. let it thicken and soy would absorb the flavors.
6. Garnish with cilantro.

This is a high protein food with less oil/fat and can be prepared in 10 mins. It can be had with roti or fried rice.

Paneer butter masala by Vijayalakshmi Vivek

Paneer is all time favourite in my home. We all love to have it, ofcourse you can make various dishes with this ingredient as it merges with anything.Paneer butter masala has got a royal position in between dishes..
Paneer butter masala goes well with any rice and indian bread...


Ingredients :

Tomatoes -3
Onion-2
Paneer-1 pack(i used nanak)
Cashew paste/Badam paste-3-4tbsp
Bay leaves-2
Cloves-4
Ginger and garlic paste -2tbsp
Red chilli powder-1-2 tsp(acc to ur spice)
Turmeric pow-1tsp
Dania powder-2tsp
fenugreek powder-less than a pinch
Garam masala-1.5tsp
Tandoori masala/a pinch of red colour(optional)
Ghee-1tbsp
Butter-3 tbsp
Cream-3tbsp or milk-1tbsp
Corriander leaves-few
Salt to taste

Method :

1.Peel the skin of onions and cut into cubes and blanch it in hot boiling water for few mins,once they cools ,puree them.
2.Cut tomatoes into cubes and similarly blanch it in hot boiling water and peel the skin and puree them too.
3.Cut the paneer into cubes and heat a pan with ghee and fry the paneer cubes nicely and immerse them in hot water with little turmeric and salt.Remove them and put it in a tissue paper fo 15 minutes.
4.Heat 2 tbsp of butter in the pan add bay leaves ,cloves and the onion paste and fry them till light brown.
5.Add ginger garlic paste,saute it for few min,add the chilli powder then the cashew paste(i used badam paste as i didnt have cashew)for 5 minutes.
6.Add tomato puree,fenugreek powder(be cautious while putting this,more make it bitter)/kasuri methi,dania powder/corriander powder,turmeric powder,garam masala and salt.
7.Keep it sim for few minutes.
8.Add paneer cubes and add lil water mixed with red colour or tandoori masala and let it sit for some time in low flame,until desired consistency is reached.
9.Once it forms a gravy switch off the flame ,add remaining 1 tbsp butter and very little milk(or fresh cream).
10.Garnish with corriander leaves.
11.Yummy!!! Paneer Butter Masala is ready....enjoy.
Blog Linl : www.dhanyavivek.blogspot.com

Kaju Masala by Ramya Bala

This is my way of preparing Kaju Masala..Quite easy and this gravy can be used as a base for many rich gravies.To name a few,Paneer Butter masala,Malai kofta,Chicken tikka masala etc.,This is a crowd pleaser and not to mention,its my favorite.

Ingredients :

2 to 3 tbsp Broken /Whole Cashews.
1 Medium size onion chopped.
1 medium sized tomato.
1 1/4 tsp Ginger Garlic paste.
a small piece of cinammon(pattai)
2 green cardamom
2 cloves
Red Chilli powder(as per taste)
1 tsp Garam Masala powder
1/4 tsp turmeric powder.
1 tbsp Cashew paste
1 tsp Sugar
a very small amount of tamarind paste(very little less than 1/4 tsp).
3 tbsp Heavy cream or Milk.
a pinch of crushed kasoori methi.
Water( add as per needed).
Oil
Butter(optional)

Method :

1.In a pan,heat a tsp oil/ghee and fry the cashews until golden brown.Remove and reserve for later.You can even dry roast the cashews.
2.In the same pan,add some more oil and once its hot,add the cinammon cardamom and cloves.
3.Next,add the onion and saute continuously at low medium heat until the stage before it turns golden brown.
4.Add the chopped tomato and saute continuously until its become mushy and blends very well with the onion.
5.Remove and keep it aside.Cool and grind it into a very smooth paste.(This is the basic Masala paste for many rich gravies..It can be used for later ,if its preserved properly in the fridge- If you have this masala paste,the cooking process can be done in a jiffy).
6.For the cashew paste,add water to cashew and grind it into a paste.
7.In a pan add some oil/butter,add the GG paste and saute until the raw smell fades away.
8.Now,add the masala paste,the cashews,red chilli powder,garam masala powder,turmeric powder once by one at low heat.Reserve some cashews for garnishing.
9.Next to add is water(little by little),heavy cream or Milk,salt,sugar,cashew paste.
10.Next to come is tamarind paste.
11.Stir continuously.Increase the heat from low to low medium.
12.Finally just before switching off the flame,add the crushed kasoori methi.(No kasoori methi-No problem..Even without it,this gravy tastes YUMMY..but kasoori methi adds even more flavor ;)).
13.Garnish with coriander leaves or kasoori methi and the reserved cashews.
14.Serve it with Rotis,Phulkas,Naan..We had it with dosa ;)

Blog link :
http://ramyaacooks.blogspot.com/2009/06/kajucashew-masala.html

Avasara Koottu by Saraswathy Balakrishnan

I'm not sure of a suitable name for the dish so I'm naming it as Avasara Koottu. This dish is a hot favorite of my family back in India which my MIL makes very often when her kitchen runs out of vegetables. It's an excellent side dish for chapati,poori, doasi even rice just like semi koottu poryial:Ingredients:
First pressure cook 1/2 cup toor dhal with some garlic cloves (abt 3),1/2tsp turmeric and sambar powder and salt to about 3-4 whistles..Keep aside

5 ripped tomatoes cubed
1 large red onion chopped
2 green chillies slit lengthwise
1/2tsp mustard seeds
1/2tsp cumin seeds
sprig of curry leaves
1/4tsp turmeric powder
1tsp chilli powder
chopped coriander leaves
3tbsp besen flour mixed with 3tbsp of warm water..make sure no lumps are found
salt to taste.

Method :
Coat a heavy bottom wok with 1tsp ghee and 1tsp oil. Once heated splutter curry leaves,mustard and cumin seeds followed by chopped onions. Once the onions turned brown add the cubed tomatoes with salt,turmeric and chilli powder . Saute til the tomatoes release their juice and the raw smell of the spice powders are removed. Then add in the besan mixture-once it starts to thicken add the dhal mixture and bring to boil. Adjust the level of salt and transfer to serving bowl with chopped coriander leaves..

Gatta Kadhi by Subashini Murali

This is a Rajasthani dish. I learnt this from my dh's friend's mom. She had prepared this when they had invited us for lunch after our marriage. It is very simple and easy to prepare.



Ingredients:

For Gatta:

Besan/kadalai maavu - 1 cup
Chilli pwd - 1/2 tsp
Dhania/coriayander pwd - 1/2 tsp
Tumeric - pinch
Ghee - 1/2 tsp
Salt
Water

For kadhi:

Yogurt - 1 cup
Chilli pwd - 1/2 tsp
Dhania/coriayander pwd - 1/2 tsp
Tumeric - pinch
Salt

Seasoning:

Jeera - 1/4 tsp
Oil - 1 tsp

Optional:

Coriyander - Finely chopped
Curry leaves - few
Dry chillies - 2


Method:

1. Take besan, chilli pwd, dhania pwd, tumeric pwd, ghee and salt in a bowl and mix it with little water. Make a dough.
2. Boil water in a pan. Meanwhile, make thin long strips out of dough and cut them into small pieces. Add them to the boiling water and boil them for 5 to 7 minutes.
3. Now take yogurt (thick), add chilli pwd, dhania pwd, tumeric pwd, salt and mix them. Add the cooked besan pieces and mix them.
4. In a vessel, add oil and jeera, add yogurt mixture and boil for 10 mins on low flame. Garnish with curry leaves, dry chillies and coriyander (optional). Serve hot with chapatis.

Papad and Tomato Bhaji by Shubha Ravikoti

Papad Tamata nu Shak :
I dunno the origin of this dish....whether its Rajasthan or
its Gujrat, But I know onething...I really relish this subzi.
I remeber having this once at my gujju friends place when I was
in college. Her mom was a great cook. I used really love anything
she used to cook. Guess it had immense love in it. They were
jain so they used to skip many vegetables, and had so many
different varieties of dishes. All the dishes I had at her
house have a special place in my memory and in my heart. This is
one of those kinds. I dont know the exact recipe as I never asked
aunty for one. Come on... I was in college... who cooks when in
college.... I never did :P. So just with some memories and some
ideas i came up with this recipe.

I just Love this recipe. Its so easy to make and so tasty.
I many a time substitute papad to sev, boondi or even ghatia.. U
can even add mixture to it it will taste awesome....:)

I have made this bhaji without any thing too... and it tastes awesome
even without any farsan in it...:)


Ingredients:

Papad (I used Lijjat) - 3 fried and made into small pieces
Tomato(preferably roma tomatoes) - 2 small
Jeera (cumin seeds) - 1 tsp
Turmeric Powder - 1tsp
Sour Curd (yoghurt) - 2 tbsp
Besan (gram flour) - 1/3 tsp
Water - 1/2 cup
Salt (optional)
Red chilli powder - 1/2 tsp
Green Chillies - 2 slit
Fresh coriander leaves for garnish
Sugar - 1 tsp
Lemon juice - 2 tsp (only if yogurt is not too sour ...mine wasnt)
Oil - 3 tsp

Method :

In a Kadhai or a pan take oil and add the jeera and green chillies.
Let it splutter well. Now add the tomatoes and saute till tender.
Add the turmeric powder, red chilli powder and mix well.

Once the tomatoes are cooked well add the sour curd (yogurt)
and mix well. Take water in a small bowl and add the besan to
it and mix well. Now, add the besan water mix to the curds and
let it cook for 2 minutes.

Now add the fried papad and sugar and mix well. See that the
papad is soaked well in the gravy. cook till the curd starts
boiling lightly and the gravy becomes a bit thick.Noe taste the
gravy and see. Add salt if needed. U may not add salt as the
papad already has salt in it. Remove from flame and add lemon
juice and mix well. Transfer into a serving boil and garnish with
fresh chopped coriander leaves. This is a nice alternative when
ur grocery shopping is pending.

my Webpage Link : http://chutkibharpyar.blogspot.com/2008/05/its-time-to-celebrate-some.html
This should be eaten with chapathi :)

En Parvayil - Nature

More than 30 entries were received and here are the winners of the First Photography Contest of THM.
Category : Nature

First Prize Winners : Mrs.Hemalatha Saravanakumar and Mrs.Shalu Lakshmanan

Hemalatha's entry

Shalu's entry

Second Prize: Mrs.Rishada Jamal


Third Prize : Mrs. Anusha Ramani

Welcome to THM- Ithu Engal Pakkam

Hello Girls,

After all that we have gone through, the hacking of our email address, our blog and so many other problems in the community, I feel so happy to annouce the start of our new blog. A new start for THM-ithu engal pakkam.

I know this is not a very great welcome speech but then.. I dont even wanna go blah blah over here...:) Hope u all enjoy this blog as much u enjoy Thm community and the old blog. I havent got time to look into the cached pages that Ramya has posted. Will sure look into it and will slowly try to post all the recipes back here in this new blog...:) Thank u girls for all ur support and encouragement...and I request u all to make this blog a success...:D

Thank you

THM - Owner / mods