Thursday, October 13, 2016

7th Blog Anniversary

Nithu's Kitchen completed Seventh Year in this Blog World!!! and entered Eighth Year today:-) Thanks to my family, friends and a special thanks to all magazines who are supporting and encouraging me.  This year is really a good and lucky year for Nithu's Kitchen and in personal front too. Nithu's Kitchen featured in many leading magazines and earned a good name. 

Checkout the special dessert 'Arisi-Paruppu-Thengai Payasam' posted for 7th blog Anniversary. 

Milestones for Nithu's Kitchen from 13th Oct, 2015 - 13th Oct, 2016 :

32 Recipes in published in Mangayar Malar, July 1-15 Issue :

Featured in Kumudam Snegiti 21-7-2016 Issue :

Featured in Penmani September 2016 Issue :

Short Stories Published in Magazines :

'சின்னஞ்சிறு கதைகள் பேசி...' in Raani Weekly 13th March 2016

'பூமனம்' in Raani Weekly 8th May 2016

'வீடு' in Penmani June 2016 (Republished)

'சுவீட்' in Raani Weekly 11th September 2016

Apart from the short stories published, my first novel 'முழுமதி பிரிந்து போவதில்லை!' was published in Kanmani Magazine, (21st September 2016 issue) a very popular magazine from Devi groups of Magazines.

In June this year, I published 'பட்டாம்பூச்சி மனசு',  compilation of my short stories published in all leading magazines. Atlast my dream had come true. Thanks to my husband and my parents who rendered their full support to bring out my book. My special thanks to the publisher.

You may be interested in :

Blog Anniversary & Nithu's Kitchen's Milestones 

Arisi-Paruppu-Thengai Payasam / Rice-Moongdhal-Coconut Kheer / அரிசி பருப்பு தேங்காய் பாயசம்

It's been a year I logged on to Nithu's Kitchen  :-(  There were lot of friends asking about my absence in this blog World and I am so glad that I have earned lot of good friends here.

I am here with a dessert as this is my blog's 7th blog anniversary. The milestones of Nithu's Kitchen for the last one year will be posted as separate post soon :-)

Now, today's recipe is "Arisi-Paruppu-Thengai Payasam". It is a simple recipe and can be prepared for any festival day. I made this for Saraswathi Pooja'. 

Ingredients :

1. Raw Rice - 1/4 Cup

2. Moong Dhal - 1/4 Cup

3. Jaggery - 1 Cup (Powdered) or Adjust to your taste

4. Coconut - 1/2 Cup (Grated)

5. Cashew - 6 

6. Milk - 6 Cups

7. Cardamom Powder - A pinch

Procedure :

1. Dry roast rice & dhal. Cool and grind coarsely.

2. Grind coconut & cashew to a fine paste.

3. Dissolve jaggery in a cup of water and filter to remove dirt. Make a thick jaggery syrup.

4. Boil milk in a thick bottomed vessel in medium flame till it reduces to half of the quantity. Let it cool.

5. Now, pressure cook rice and dhal mixture with 1.5 cups of water for 3 whistle.

6. Combine cooked rice and dhal mixture with milk and bring to boil. Medium the flame. 

7. Keep mixing the contents. Add jaggery syrup, ground coconut-cashew paste, cardamom powder. Continue to mixing the contents till the contents are thick enough.

8. Serve hot or chilled. 

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Monday, October 12, 2015

Sixth Blog Anniversary & Rasmalai

Hooray! Nithu's Kitchen is 6 years old today:-) 

Checkout the milestones of Nithu's Kitchen here

Important Milestones for Nithu's Kitchen from 13th Oct, 2014 - 13th Oct, 2015 :

1."Acid Kadhal" Short Story published in Raani Tamil Weekly (12-7-2015)

2. "Uravaith Thedi" Short Story published in Varamalar (19-7-2015)

To celebrate this occasion, I have a Bengali Sweet Recipe to share. Rasmalai is my favourite sweet. The preparation involves, preparation of rasgullas first. You can check the Rasgulla Recipe here. Once the preparation of Rasgulla is over, those soft balls should be immersed in flavoured milk. Rasmalai tastes great when served chilled.

Ingredients :

1. Rasgulla - 20 Nos

2. Milk - 3 lts

3. Chopped Nuts - 1/2 Cup

4. Saffron - A few Strands

5. Badam Mix - 2 tbs

6. Sugar - Needed Qty

Procedure :

1. Boil milk on medium flame till it reduces to 1.5 lts.

2. Add sugar, badam mix, saffron & nuts. Stir for few minutes.

3. Now, squeeze the rasgulla gently & gently put one by one to the flavoured milk.

4. After few minutes, switch off the stove. Let the contents to cool.

5. Refrigerate and serve chilled. 

Wednesday, April 29, 2015

Big Basket Review

BigBasket is an online grocery store  which delivers everything at your doorstep. They are currently serving in Bangalore, Mumbai, Hyderabad, Pune & Chennai.  They accept online payment using debit / credit card & bank transfer. They have facility for cash on delivery as well. 

They have best quality  fresh Fruits and Vegetables, Rice and Dals, Spices and Seasonings to Packaged products, Beverages, Personal care products, Meats.  BigBasket has option for selecting the convenient time slot for delivery of products.

They do provide lot of offers as discounts, promotions & bundle packs. They keep updating their new products in new arrival section. Bigbasket also deals with some imported products. 

Checkout their wide varieties of mango. To buy mangoes online, Order & sit relaxed. They would deliver your product on right time at your door step. 

You might be interested in :

Tuesday, April 28, 2015

My Short Story Featured in 26-4-2015 Varamalar

My short story "Endru Puthithaai Piranthen", featured in the latest varamalar issue. Checkout the story here 

You might be interested in :

My Stories Published in Varamalar (December 16, 2012)

Saturday, March 7, 2015

Guest Post - 57 : Raw Jackfruit Dum Biriyani - A Special Recipe for International Women's Day From Bharati

Happy Women's Day To All of You Dear Friends! 

Today, I am with a guest post from my sister Bharati. She is the one who gave her Fruit Halwa recipe & Interview for my guest post series started in 2010 March. You can read her interview here. Some of her recipes in this blog are Aapam - Thenga Pal & Coconut Milk Noodles .

Ingredients :

To Cook Raw JackFruit :

1. Raw JackFruit 

2. Turmeric Powder - A Pinch

3. Salt - 1/2 tsp

4. Water - Needed Qty.

Deskin the Raw Jackfruit. Cut into cubes. In a vessel, take water. Add turmeric powder & a little salt. Allow the cut raw jackfruit to cook until soft. Take care, it should not be overcooked. Drain water & let it cool.

For Marinating :

1. Whole spices (cloves, Cinnamon, StarAnise, Maraatti Mokku) - 1 No each

2. Curd - 1/2 Cup

3. Ginger garlic Paste - 2 tsp

4. Green Chillies - 3 Nos (Slit Vertically)

5. Fried onions (fry thinly sliced onions to crispy golden brown) -1 tbsp

6. Red chilly Powder - 1 tsp

7. Coriander Powder - 1 tsp

8. Biriyani Masala Powder - 1/2 tsp 

9. Coriander leaves - 1 tbs 

10. Pudhina leaves - 1 tbs

11. Oil - 1 tbsp

12. Salt - To taste 

Marinate the cooked raw jackfruit with all the given ingredients for marinating. Leave it aside for 2 hrs. 

For Rice :

1. Basmati Rice - 400 gms

2. Water - 750 ml

3. Whole spices – (Cloves, Cinnamon, StarAnise, Maraatti Mokku – each 1 small piece)

4. Fried onions (fry thinly sliced onions to crispy golden brown) - 1/2 Cup 

5. Few Saffron threads mixed in 2 tbsps of milk.

6. Oil - Needed Qty

Procedure :

1. Cook soaked basmasti rice in thick bottomed vessel with a little oil, whole spices & salt. 

2. First remove & drain half of the 40% cooked rice. Spread in a plate. Cook the remaining rice to 60% & drain. Spread this in another plate. 

3. Take a big wide mouthed vessel or Biriyani vessel. Spread 2 tbsp of oil at the bottom . 

4. Spread the marinated Raw Jack fruit at the bottom. Top it with 40% cooked rice, fried onions, coriander leaves, a tsp of ghee, a tbsp of saffron mixed milk . 

5. Now, spread 60% cooked rice, fried onions, coriander leaves & a tea spoon of ghee & a tbsp of saffron mixed milk. 

6. Close it with a lid tightly. Paste the rim of the vessel with the chappathi dough.

7. Keep this vessel over a preheated tawa & let the flame be in high for 2 mins, then medium the flame. Above the lid, place some weight like a big vessel filled with water to make dum cooked biriyani. Let it be on the stove for 45 mins. 

8. Remove & keep it as such for another 10 mins. Then remove the lid. You could see a fluffed rice emanating a very nice flavour.

9. Serve hot with raitha.

You may be interested in :

Other Guest Posts

Saturday, February 21, 2015

My Story Published in Mangayar Malar 16-2-2015 Issue

One of my short stories "Shraddha Endoru Devathai" published in a very famous Tamil Magazine Mangayar Malar. Please read the story & let me know your comments.

Thanks to Mangayar Malar team.

You may be interested in :

My Stories Published in Varamalar (December 16, 2012)