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. 

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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.

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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)

Monday, January 19, 2015

Thinai Kara KuzhiPaniyaram / Foxtail Millet Spicy KuzhiPaniyaram

Foxtail millet controls blood sugar & cholesterol. Foxtail millet is low in fat, rich in dietary fibre and protein. 

Ingredients :

1. Carrot - 1 tbs (Grated)
2. Onion - 1 tbs (Finely Chopped)
3. Red Chilly Powder - 1/2 tsp
4. Fennel Powder - 1/4 tsp
5. Asafoetida - A pinch
6. Oil - 1 tbs

For Soaking :

1. Thinai(Foxtail Millet) - 1/2 Cup
2. Thoor Dhal - 1/4 Cup
3. Channa Dhal - 1/4 Cup
4. Moong Dhal - 1/4 Cup
5. Urad Dhal - 1/4 Cup

Other Ingredients :

Salt & Oil as needed.

Procedure :

1. Soak thinal & dhals for 2 hours. 

2. Add salt while grinding. 

3. Keep the batter aside for 3 hours.

4. Now, in a pan heat oil. Splutter mustard. Add onion & carrot. Saute well.

5. Add chilly powder & fennel powder. Mix thoroughly. 

6. Add this to batter. Mix well.

7. Heat a Non-stick Paniyaram pan. Pour a little quantity of oil in the holes of a non-stick paniyaram pan. 

8. Pour spoonful of batter in to each hole.

9. Now, medium the flame.

10. After few minutes,  turn gently the paniyaram to the other side with a wooden stick.

11. Let that side cook.

12. Once the paniyaram is cooked, serve hot with Coconut Chutney, Tomato & Onion Chutney and Sambar.

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Wednesday, December 31, 2014

Moong Dhal Ladoo for New Year 2015

Dear Friends, Wish you All a Very Happy New Year - 2015. May this New Year brings you all happiness. To celebrate the New Year, I have a simple yet healthy sweet. Moong Dhal Ladoo is a delicious traditional sweet. This is easy and quick to prepare. 

Ingredients :

1.  Moong Dal - 1 Cup
2. Sugar - 3/4 Cup
3. Ghee (Melted) - 1/2 Cup or adjust accordingly
4. Roasted Nuts - 1 tbs

Procedure :

1) Heat a kadai. Medium the flame. Dry roast moong dal until it turns golden brown in color. Let it cool.

2. Grind to a fine powder. Sieve and keep aside.

3. Powder the sugar. Sieve and keep aside.

4. Melt ghee. When warm, combine ground moong dhal, sugar, roasted nuts and ghee in a bowl.

5. Make medium sized ladoos. With the above given measurement, you can make up to 10 ladoos.

6. Store in an air-tight container.

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Monday, October 13, 2014

Fifth Blog Anniversary & Makkan Peda

Today, Nithu's Kitchen completes 5 years! You can read the milestones of Nithu's Kitchen for the last four years  here.

Important Milestones for the Period of 13th Oct, 2013 - 13th Oct, 2014 :

Nithu's Kitchen Worked With :

Nithu's Kitchen had the opportunity to work with MagicKart(a online shop that sells cookware, bakeware and other Kitchen appliances. ( 

Stories(Tamil) Published in Magazines :

Recipes Published in Magazines :

To celebrate the occasion, I have a very famous sweet from North Arcot. This sweet is called Arcot Sweet or Makkan Peda. This is prepared with sweetless khoa & Maida.

Ingredients :

For Peda :

1. Sugarless Khoa – 1 Cup
2. Maida (All Purpose Flour) - 1/2 Cup
3. Cooking Soda – A Pinch
4. Yogurt - 3/4 Cup
5. Ghee - 1 tbs
6. Grated Mixed Nuts - 1/4 Cup
7. Oil - Needed for Frying

For Sugar Syrup :

1. Sugar –  2 Cups
2. Water - 2 Cups

Add sugar and water in a deep pan. Bring to boil. Switch off the stove, when the syrup is sticky and thick. 

Procedure :

1. In a large bowl, combine khoa, maida and cooking soda.

2. Add yogurt and ghee. Knead to a soft and non sticky dough. Let the dough sit for atleast an hour.

3. Now, make small balls. Make a small hole in the centre of the dough ball, stuff with nuts and then again roll it in to smooth ball. Gently flatten.

4. Follow the same procedure until you finish the dough. 

5. Heat oil in a pan.

6. Fry Pedas on medium heat till they become dark brown in colour.

7. Drain oil and then gently drop in the warm sugar syrup.

8. Let the pedas be soaked in syrup for atleast 8 hours or over night.

9. Remove makkan peda from syrup and then serve garnished with nuts.