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Monday, 7 April 2014

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





28 comments:

  1. Congrats on hitting the 100th post. I share the joy with you. What can be a better recipe than a bowl of delicious payasam.

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  2. Congrats for 100th post....delicious variety...

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  3. Congrats on ur 100 th post . Yummy recipes

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  4. congrats dear perfect for celebration

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  5. Loved your blog. Happy to be your follower. Superb recipes.

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  6. Congrats on your 100th post, very lovely recipes looks awesome treat.

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  7. congrats dear :) wish you for 1000th post :)

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    1. What else I need than this motivational word ...thanq dear....

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  8. Congrats.. tats a nice celebration.. yummy dishes..

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  9. congrats for your 100th post... Lovely recipes dear... Keep rocking...

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    Replies
    1. Oh god!...you know i just visited your goole page and the briyani made me to drool over...and thank you for stepping her

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  10. Congrats for your 100th post. First time here n happy to follow you.. Do visit my space
    htttp://anithajay.blogspot.com

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  11. Congratulations for reaching 100 posts. Looking forward for more recipes :) Nice blog!

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  12. Thats a wonderful thali. First time here. Happy to follow you... do check out my blog when u find time

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  13. Congratulations on ur 100th post dear .Thali looks amazing ..

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  14. As you said, our husbands are the motivators for us. Love the spread.

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