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                                        Jiya's Delicacy: August 2014
                                        http://jiyasdelicacy.blogspot.com/2014_08_01_archive.html
                                        Please find me on facebook. Wednesday, August 27, 2014. Dates kheer/ Perichampazha payasam. Festive season has all begun and everyone of us would be breaking our heads as to what sweet can be done innovative. Here is one such kheer, it's super healthy as well as tasty! So put your hands on and try this yummy kheer at your home and send me feedback! Milk - 1/2 litre. Dates - 1 cup. Cardamom powder - required. Grind dates and honey in. Boil the milk and reduce the quantity into half the quantity. For the 5...
                                     
                                    
                                        
                                            
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                                        Jiya's Delicacy: December 2014
                                        http://jiyasdelicacy.blogspot.com/2014_12_01_archive.html
                                        Please find me on facebook. Friday, December 19, 2014. Pudhina Poori / Mint Poori. This week ,we are seeing tiffin varieties . Today's special is Pudhina poori. It can be done in a jiffy. Everybody will like this flavorful poori. I can be had with or without side dish. If you are health conscious, you can make it as chapathi also. I have made it in poori version. Wheat flour - 1 bowl. Mint chutney or paste - 2 tbsp. Mint - 1 bunch. Urad dal - one handful. Red chilly - 3. Garlic - 3 cloves. Grind it like ...
                                     
                                    
                                        
                                            
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                                        Jiya's Delicacy: Mysore masala dosai
                                        http://jiyasdelicacy.blogspot.com/2015/07/mysore-masala-dosai.html
                                        Please find me on facebook. Tuesday, July 21, 2015. Mysore masala dosai is definitely tasty than other masala dosais. I learnt to make their chutney. I also tried my hands on the dosas. Idly rice - 3 cups. Urad dal - 3/4 cup. Fenugreek seeds - 1/2 tsp. Soak rice separately for 7-8 hrs. Soak urad dal and fenugreek seeds separately for 1 hr. Grind them separately and mix them with salt. Leave it overnight to ferment. Potato - 250 gms. Onion - 2 finely chopped. Green chilly - 2 finely chopped. Add cocout an...
                                     
                                    
                                        
                                            
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                                        Jiya's Delicacy: Peanut/ Groundnut chutney
                                        http://jiyasdelicacy.blogspot.com/2012/04/peanut-groundnut-chutney.html
                                        Please find me on facebook. Thursday, April 5, 2012. Ground nuts - 1/2 cup. Coconut - 1/4 cup. Red chilly - 2-3. Grind all the above ingredients into a smooth paste using water. Subscribe to: Post Comments (Atom). There was an error in this gadget. Participation certificate for Guest Post. Smart Cook award- Third Prize. Best Chicken recipe award. One lovely blog award. For Choco jamun from Rasoi. Certification of participation for Lavanya's guest post. EP series ( ginger and peppercorns). You Too Can Cook. 
                                     
                                    
                                        
                                            
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                                        Jiya's Delicacy: April 2015
                                        http://jiyasdelicacy.blogspot.com/2015_04_01_archive.html
                                        Please find me on facebook. Thursday, April 23, 2015. A very tasty and healthy side dish for chapathi/rotis/ naans. Since I wanted to introduce brocoli to my family, i wanted to try a different one and the taste does not spoil. Broccoli do have a peculiar taste. A must try side dish, I adapted a recipe from Sonys kitchen. Thanks for her recipe. Loved it. Ingredients for the kofta balls:. Broccoli florets -1 cup. Ginger garlic paste - 1/2 tsp. Garam masala- 1/2 tsp. Corn flour - according to the binding. 
                                     
                                    
                                        
                                            
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                                        Jiya's Delicacy: February 2015
                                        http://jiyasdelicacy.blogspot.com/2015_02_01_archive.html
                                        Please find me on facebook. Monday, February 9, 2015. Guest Post # 5 by Mrs.Mily Raghupathy - Quinoa Ragi Idly / Thinai kezhvaragu idly with peanut chutney. Good morning to all my friends. Here is my 5th guest post by Mrs. Mily raghupathy. She has an innovative and healthy recipe. This time its millet special here. The dish sounds super simple and yummy. Coming to the recipe:. Ragi - 1 cup. Thinai aka foxtail millet - 2 cups. Idly rice - 1 cup. Black Urad dal - 1 cup. Fenugreek seeds - 2 tsp. Desiccated ...
                                     
                                    
                                        
                                            
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                                        Jiya's Delicacy: Kuthiraivali / Barnyard Millet Pongal
                                        http://jiyasdelicacy.blogspot.com/2015/07/kuthiraivali-barnyard-millet-pongal.html
                                        Please find me on facebook. Monday, July 27, 2015. Kuthiraivali / Barnyard Millet Pongal. Pongal is a delicacy made for pongal festival or harvest festival. Pongal. Cuisine of Sri Lanka. In Tamil, the root pong or pongu means to " boil over" or "spill over". There are two varieties of pongal, Sakarai Pongal. Which is a sweet, and Ven Pongal. Made from clarified butter. The unqualified word pongal. Usually refers to spicy pongal in Tamil Nadu. And is a common breakfast food in Tamil Nadu. Water - 4 cups. 
                                     
                                    
                                        
                                            
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                                        Jiya's Delicacy: June 2015
                                        http://jiyasdelicacy.blogspot.com/2015_06_01_archive.html
                                        Please find me on facebook. Tuesday, June 30, 2015. Lunch box menu # 10. Today is lunch box menu 10 . These menus are posted just to give you ideas for packing lunch , you can very well change the combo. I have already prepared a lot of items earlier, because of that I am providing the link for that particular dishes. Today's menu is karakuzhambu rice and potato gobhi fry! Recipe for karakuzhambu is here. Recipe for aloo gobhi fry is here. Monday, June 29, 2015. Lunch box menu # 9. Labels: lunch box menu. 
                                     
                                    
                                        
                                            
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                                        Jiya's Delicacy: Multimillet Adai / sirudhaniya adai
                                        http://jiyasdelicacy.blogspot.com/2015/07/multimillet-adai-sirudhaniya-adai.html
                                        Please find me on facebook. Wednesday, July 29, 2015. Multimillet Adai / sirudhaniya adai. Adai is a delicious pancake or crepes made with dal and rice. Its more tastier when made with millets. Its more crispy and tasty.I make adai every fornightly. There are a lot of variations in making adai.Many people use different ingredients for grinding the adai batter.I have used a simple recipe. Gram Dal - 3/4 cup. Toor dal - 1/4 cup. Varagarisi / Kodo milelt - 1/2 cup. Kuthiraivali - 1/2 cup. Pregnancy Week By ...
                                     
                                    
                                        
                                            
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                                        Jiya's Delicacy: May 2015
                                        http://jiyasdelicacy.blogspot.com/2015_05_01_archive.html
                                        Please find me on facebook. Thursday, May 28, 2015. Lunch box menu # 2. Today s lunch box menu item will be coconut rice,ivy gourd poriyal and buttermilk. Ivy gourd poriyal recipe :. Ivy gourd - 1 cup cut lengthwise. Sambar powder - 2 tsp. Turmeric powder - 1 tsp. Heat a pan, add oil. Splutter the mustard seeds, urad dal, asafoedita, curry leaves. Add the ivy gourd, sambar powder, turmeric powder , salt and water for the vegetable to boil. Close with lid and cook it till the vegetable is boiled and fried. 
                                     
                         
                            
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