Yummy world

                            RASAM     Rasam is a spicy South Indian sadya recipes. This recipe is one of the every day dishes on south indian lunch recipe. It usually served as a side dish for rice. This is a quick recipe made without rasam powder. Rasam will tastes heavenly as well as warms the body and taste buds. It has a lots of health benefits, it is known to help in digestion.             Cuisine - South Indian             Course   - Lunch                    Accompanied - Boiled rice                Combination :- * Rice + Rasam + ghee + pappadam * Rice + Rasam + curd + pickle * Rice + Rasam + potato fry + pappadam INGREDIENTS :- * Tur dal - 1 Tbsp * Coriander seeds - 1 Tbsn * Pepper - 3/4 Tbsp * Cumin seeds - 1 Tsp * Turmeric powder - 1/4 Tsp * Asafoetida powder - 3/4 Tsp * Garlic - 8-10 * Green chilly - 2 * Tomato - 2  * Tamarind - 1 gooseberry sized * Jaggery - 1 Tsp * Coriander leaves - 1 hand full * Salt - to taste For seasoning :- * Oil - 1 1/2 Tsp * Mustard seeds - 1/2 Tsp

            MUTTON BOTI ROAST      In lamb, nothing remains to be squandered. We can utilize all its body parts for cooking. Despite the fact that the cleaning part is a difficult task; it tastes perfect.  We usually bought the cleaned boti  so that a little cleaning is needed compare to the other. Dip the cleaned boti in hot water for 5 minutes after that clean the outer portion. Boti roast is a tasty dish. Use coconut oil to enhance the taste. This is my mom's recipe.   Combination :- * Boiled Kappa + boti roast * Rice +  rasam +boti roast INGREDIENTS :- * Cleaned boti - 1 1/2 kg * Pepper - 2 Tbsn * Garlic - 15 * Coriander powder - 3 Tbsp * Chilly powder - 1 Tbsp * Cumin seeds - 1 Tsp * Fennel seeds - 1 1/2 Tsp * Garam masala - 1 Tsp * Green chilly - 3 * Curry leaves - 2 sprigs * Salt - to taste * Onion - 3 * Coconut oil - 1 Tbsp + 3 Tbsp METHOD :- * Crush the pepper, cumin seeds and fennel seeds. * Add this to a mixer grinder along with coriander powder, garlic. * Grind it

   CHUTTARACHA CHAMMANTHI    Here i am posting a special recipe. "Thenga chuttaracha chamanthi ".  Roasted coconut and roasted dry chillies gives a flavourful chamanthi. This goes well with rice or kanji.      Traditional way of making this  chuttaracha chammanthi.  is roast the coconut and dry chillies in burning charcoal. Then take the coconut from the shell and grind with all other ingredients in ammi kallu.   This can also be prepared in pan. Dry roast the coconut pieces and dry chillies in pan without oil, till light brown colour.    Then grind this in mixer grinder with little water. Combination :- * Rice + mulaku varutha puli + chuttaracha chammanthi * Kanji + chuttaracha chammanthi Ingredients :- * Coconut - half portion * Dry chillies - 6 * Garlic - 4 * Tamarind - 1/2 gooseberry sized * Salt - to taste Method :-  Using pan :- * Cut the coconut in to small pieces. * Put a pan on the stove, add coconut pieces and dry chillies. * Dry roast this till light brown c

                WALL STATUE   I am soo keen on making clay modelling or Clay arts that makes our home more beautiful. This is one of my wall statue. I made this using natural clay. U can use any type of clay for making this type of wall statues.   Why don't we make our walls more beautiful. There are many more ideas like showcase a fabric, hang up mirrors, paint a mural, clay modelling, art works, hang plates etc...      A wall art can instantly transform a room. Whether the mural or an wall statue on entire wall or a portion is totally up to you. If you are going to decor the room with this type of wall decor, take into consideration the size, the theme and the colour.     When we are going to hang a wall decor first of all you have to fix the colour that matches your room.   I simply make sense of about how I made this wall sculpture. Above all else I draw an image on a chart sheet, then, at that point, I glue it on the cardboard. After that I made the figure using natural cla

SPICY YAM CURRY/ PEPPER YAM CURRY            This spicy yam curry is a very delicious lunch recipe. Yam pieces mixed with spicy masala, that gives a flavourful tasty dish. Yam is good for health, it's rich in fibre. Mostly people makes this as lunch recipe. This goes well with boiled rice. This is very easy to prepare.         Cuisine - kerala         Course - lunch          Number of portion - 4-5          Garnish - coconut oil, garlic,                                Mustard, curry leaves,                              Dried chilly  TIPS:- * Use coconut oil to prepare this recipe. That gives an extra flavour. * Use clay pot. * Use pepper corns instead of using pepper powder. INGREDIENTS :- * Yam - 250 gm * Pepper corns  - 2 Tsp * Cumin seeds - 1 Tsp * Garlic ( small) - 11 + 4 * Mustard - 1/4 Tsp + 1/4 Tsp * Coriander powder - 1 Tbsp * Turmeric powder - 1/4 Tsp * Salt - to taste * Coconut oil - 2 Tbsn * Curry leaves - 1 sprigs * Dried chilly  - 2 METHOD :- * Clean the yam, remov

            PALAKKAD  AVIYAL      Aviyal is one of the well known  recipe in kerala sadhya. No sadhya  will complete without the aviyal.  vegetables mixed with coconut and curd, seasoned with fresh coconut oil and curry leaves makes the dish more flavourful and delicious. This is one of the favourite recipe of most of the keralites.    This is one of my favourite dish.  We used to make this occasionally for our lunch. Palakkad aviyal is made without turmeric, cumin seeds and onion. I am preparing the Palakkad style aviyal. This goes well with boiled rice and sambar.        * Cousin - kerala      * Number of portion - 4 -5      * Garnish - fresh coconut oil and                               curry leaves      * Accompanied - Boiled rice   INGREDIENTS :- * Carrot - 1 big *  Yam - 200 gm * Drumstick - 1 * Long beans - 5  * Ash gourd - 100 gm * Grated coconut - 5 Tbsn * Green chilly - 4 * Coconut oil - 1 Tbsp * Curry leaves - 2 sprigs * Curd - 1/2 cup * Salt - to taste METHOD :- * Cut all t