Simply awesome..Why This Kolaveri Di

The simplicity of the song and power of the internet are responsible for the growing popularity of the song the tanglish musical hit Why This Kolaveri Di.

The song has become an anthem for the nation and is now a certified pop culture phenomenon having reached +4MN You Tube Streams, +10MN Facebook shares, the #kolaveri hashtag on twitter trending with tweets from media watchers, journalists, fans, industry barons, celebrities, and pretty much everyone. Sung by the actor and lyricist of the song Dhanush, Why This Kolaveri Di is genre bending with comical lyrics that adds to its popularity [Source: Times of India, 2 Dec 2011]

Pipe Papad Snacks...

Papad are an important part of South Asian cuisine. Papadum, also known as papad in Northern India, pappadam in Malayalam, happala in Kannada, appalam in Tamil, appadum in Telugu, pappadum or poppadom in the UK, is a thin, crisp Indian preparation sometimes described as a cracker. It is typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney or other dips and condiments. In some parts of India, it is served as the final item in a meal. And can be cooked by deep frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture... You might also like some more recipes of Snacks.

Ingredient's
1 pack of pipe papad
1/2tbsp red chilly powder
Salt to taste
Oil for deep frying.

Cooking Method
In a deep frying pan, add sufficient oil, when the oil is hot, add the pipe papad, and deep fry to golden brown. Remove from oil and sprinkle from hot, red chilly powder and salt. Mix it well.
Serve hot with Rice and sambar...

Road Trip To Masinagudi

Masinagudi is a very nice place with a backdrop of Nilgiris hills, surrounded by lavish green forest (glad to see so many trees and greenery after a long time, otherwise living in urban concrete forest mostly we see these forests in Discovery/NGC channels only). Google shall be able to provide much more information about history of this hill station, in case if you are getting curious to know more J

We enjoyed the drive till there. For breakfast we had pit stop at Kamat (After Ramnagar). Road condition is good but don’t expect anything like driving on NH7 (Hosur -> Krishnagiri) which is superb. Read More...

Grilled Chicken With Mash Potato And Stirfry Vegetables....

From last couple of weeks my Sunday's are generally getting boring in terms of cooking. It seems that i have reached to the saturation of cooking same food and with same ingredients over and over. Usually i get chicken and cook it with Indian chicken masala and spices.So the flavors are almost same irrespective of how much variation i try in cooking with spices and chicken masala.
Last night i tried a new variation of saute vegetable with minimum oil. It was so yum to eat and my husband also liked it very much. So he asked me to prepare tomorrow's lunch with same saute vegetable and combination of chicken and mash potato. I should thanks to him for giving me a wonderful and new idea for preparing such a yummy dish for this Sunday's lunch.

Ingredient's (To Marinate Chicken )
2 chicken breast
1tsp black pepper seeds
1/2tsp mustard seeds
10 garlic cloves
1/2tsp oregano
1tsp white vinegar
1tbsp lemon juice
3tbsp oil and Salt to taste

Cooking Method

Make a small slit on the chicken breast and set it aside. Mix all the above ingredients in a blender (including 2 1/2tbsp oil and salt) and make a smooth paste. Then apply on the chicken breast and keep it in the fridge for 1hour. Now heat a non stick pan with 1/2tbsp oil, and place the chicken breast and fry to golden brown both the side, with close lid.

Ingredient's (For Mash Potato)

3 boiled potatos
50 gram butter, room temperature
1tsp garlic paste
1/2tbsp dried oregano
3tbsp fresh cream
Salt to taste.

Cooking Method
Mash the boiled potato in a large mixing bowl. Then add the garlic, butter, oregano, fresh cream and salt, mix it well and keep it in the fridge.

Ingredient's (For Stirfry Vegetable)
Half cabbage, 1 large carrot, 5 french beans. (cut in to stripes)
1/2tsp soya sauce, 1/2tsp red chilly sauce
Salt to taste
1/2tsp oil.

Cooking Method
In a wok add oil, when it is hot, add cabbage salt and half of the soya sauce and stirfry in a high flame for 3 to 4 minutes, Then in a same pan add carrot, beans, salt, chilly sauce and left over soya sauce, and stirfry in a high fame for 2 to 3 minutes.

Paneer Bhurji (Paneer Stirfry)

Paneer bhurji is a punjabi vegetable recipe with paneer or cottage cheese crumbled and then cooked with a choice of onions, tomatoes and select masalas. Serve hot with rotis, naans or parathas.  Paneer Bhurjee also makes a great topping for fresh, hot toast!!!

Ingredients:

300 gms fresh paneer (mashed into a crumbly texture)
1 medium onion chopped fine
1 small tomato chopped fine
1 green chilli chopped fine
1/4 tsp turmeric
1/4 tsp coriander powder
1/4 tsp cumin seeds
2 tbsps oil,  Salt to taste
Chopped fresh coriander to garnish

Cooking Method
Heat the oil in a pan on a medium flame, till hot. Add the cumin seeds and fry till spluttering stops. Add the onions and fry till soft. Now add the green chillies and tomatoes and fry till the tomatoes are pulpy. Add all the powdered spices and mix well. Fry for 2 minutes. Add the paneer. Mix well and cook for 2 more minutes. or till the water get observed. Season with salt. Garnish with the chopped fresh coriander and serve hot with Chapatis or Parathas.