You too can TrySharing stuff that I know…

I have been in charge of the kitchen from last 8 days…. I wanted to make something different…..nice to eat and easy to make. As usual…amma’s recipe worked.
It is imitating sevai using semiya.
Coconut semiya
Ingredients:
1. Semiya
2. Salt
3. Water
4. 2 tbsp cooking oil
5. Grated coconut
6. Mustard
7. Curry leaves
8. Red chilli
9. Groundnuts
Prepraration
If semiya is non roasted fry the semiya to golden brown colour (without oil).
Boil water and [...]

Thenga podi: 
Thoram paruppu (thuar dal) – 2 tbsp
Kadalai paruppu – 2 tbsp
Ulutham paruppu (urad dal) – 3 tbsp
Pepper – 10
Salt – to taste
Oil – to fry
Grated coconut – 1 cup
Perungayam (hing, asafoteda) – to taste
Red chillis – 10 
Fry each of the paruppu (dals) separately in oil till golden and keep aside to cool. Grind all [...]

Most of us carry lot of food items when we travel abroad…..most of the times it is some MTR ready to eat stuff….how long will that last? Also, how many of us really like the taste?and it is quite a heavy hit on the pocket if you want to buy a lot of it. 
Instead, why [...]

Here is a nice recipe to get the puliogare paste home made…
You can store it for long and mix it with rice whenever you want to have puliogare. I took this mixture with me when I went abroad it served me very well.
It is my amma’s recipe…. I promise, it is great…
Ingredients:
Pepper
Jeera
Red chilli
Dhania
Methi
Asafoteda
Copra – finely [...]

We just finished one of our important festivals yesterday…It was the Kaaradayam nombu.

This is a festival celebrated by Tamil Brahmins. This is a day for the ladies to pray that their husbands (or husbands to be) are always with them and that their relationship never dies.

It is an equivalent to karvachauth celebrated in north India….of course…since this festival concerns a very small community….it is not that famous and widely celebrated.

I have always made palak paneer but found that the dark green colour is somehow lost during the cooking.

I found out from someone that adding a pinch of sugar to the palak while cooking would keep it green. I have not tried it…but you can try and let me know if it works.

I am stuck with a current situation where I need to remove a lot of grease from my kitchen shelf doors…they have become horribly sticky

Someone told me that I could sprinkle some vinegar and then wipe it off with a cloth and this would remove the grease. Got to try it.

My doors are all wooden…and So I am not sure which is the right remedy to use…not sure what suits wood..

However …got to try it and check.

Also heard that kerosene can be used the same way by sprinkling and wiping away….

I finally made my own idli paste…this is how u do it
take 5 portions of rice (boiled rice). The portions can be in anything…cups, tumblers…anything.
Boiled rice is better than normal rice. But do not get the long one…get salem boiled…
the rice is small small….witish and off witish…
if it is the normal rice also it is ok but take only 3 portions…
soak it in water for about 4 to 5 hours

To remove food odors from the refrigerator, ad 4 tsps of mustard seeds to ¾ cup of water and keep it in the refrigerator. The smell will go away within 2 hrs.

To remove odor from a flask, put half cup vinegar in it and wash with cold water after half hour.

Moong dal halwa is something I love… I need to try this when I make it..
While making moong dal halwa, add one tbsp flour to ghee and fry for one second before adding the ground moong dal. This will prevent the dal from sticking to the pan.

Chopping raisins is made easier if you grease the knife with a little butter.