My 100th Post

I am really happy and excited to say that i have reached the 100th post for my blog.

One day i playfully created a blog and now it has reached 100th post.

I thank you all from the bottom of my heart for all your encouraging words and motivation.

The Reason for why i cook and wanna learn a lot in cooking is my husband....He loves to eat so i loves to cook...

And This is the perfect time to Thank my dear dear friend...Riya  .....A Colorful Butterfly

She is the one who introduced me the blogging world... 

Coming to the recipe...

Every 2nd and 4th Tuesday of the Month we group of friends post Tamilnadu cuisines, so i have posted this spread with following recipes.

Semiya Payasam

Carrot Poriyal

Potato Roast

Masal Vadai

Sambar and White rice.

Semiya Payasam

Ingredients:

Milk - 1/2 litre (Boiled)

Semiya - 1/2 cup

Sugar - 1 Cup

Ghee  2 tbsp

Rice flour - 1 tsp

Cardamon  1/4 tsp

Cashew and Dry grapes - 1 tbsp

Method:

Roast the Semiya in ghee until it turns golden brown.

Add Milk and allow the semiya to cook in it.

Add Sugar, Set the stove in slow fire.

Dissolve the rice flour in water and add it to the Payasam.

Shallow fry dry fruits and nuts in ghee.

Add Cardamon and dry fruits and nuts to the Payasam.

Stir frequently so that it will not get burnt.

Cook untill the Semiya becomes tender and switch off and serve.

Carrot Poriyal

Ingredients:

Carrot - 250 gms

Coconut grated -  1 tbsp

Jeera and mustard seed - 1/4 tsp

Red chilly - 1 chopped

Curry leaves

Salt to taste

Oil to temper

Method:

Presure cook Chopped carrot for 1 whistle with salt.

Heat a pan with oil, temper with Jeera ,mustard, curry leaves and Red chilly.

Switch off the stove and mix the grated coconut ... Ready to serve.

Potato Roast

Ingredients:

Potato - 250 gms

Chilly powder - 1 tsp

Coriander powder - 1 tsp

Curry leaves

Mustard seeds - 1/4 tsp

Salt to taste

Oil to temper

Boil the Potatoes and peel the skin, cube it.

In a pan add oil and temper with Mustard, Curry leaves and add the cubed potatoes

Add Coriander, Chilly Powder, salt and saute well until the masala smell goes off.

Can switch off and serve once the Masala got cooked.

I have already Post the recipe for Sambar and Masal Vadai....Given the link here...

Sambar

Masal Vadai