French Connexion's

Pondicherry is my Home Town. I always feel that no where in India could be even compared to Pondicherry. It's really a French Flavoured Town, with beautifull french architect houses, street's, statues and etc., You can reach to the other end of the town with a maximum of 30 minutes, even thru bi-cycle if you are riding little fast. It also have a name of bi-cycle town.

I was missing my camera for the past 3 month's, since it flewed away with my hubby to France. Just wanted to share some French beauties with you all.

"When the scene is beautifull.. there should not be any dialogues".. (To read Tamil Dialogues between Nature..click here)

Here comes the beautifull scenes...

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Hope you all enjoyed these beautie's..

Mixed Sprout's Salad

Some times, me and my hubby think alike. yesterday when i have soaked some whole wheat and some millet to make them sprout, and some black-eye beans to make curry for dinner, my hubby got two packs of sprout's, where he never bought all these years. even i have never intended to sprout those un-usual's. well tomorrow my sprouts will be ready, so i had no option left except cooking them to avoid those two pack's lay down on my refrigerator rack.

This navarathri season, you all tempted me with sundal and sundal's. i just wanted to do that.

I just pressure cooked those mixed sprout's and the rest method comes in the recipe form.

Ingredients:

Mixed Sprout's- 1 cup

Green Chilli-1(finely chopped)

Olive oil-2 tsp

Mustard-1/4 tsp

White Vinegar-1 tsp

Salt-as per your taste

Grated Coconut- 2 tsp

Method:

In a pan, heat olive oil, add mustard, when it pop's, add green chilli's and saute them.

Now add the pressure cooked sprout's and mix them. add vinegar, salt and grated coconut. mix them well.

Now serve with chapathi's or have them plain.

It was so different and tasty with vinegar and coconut. went well with chapathi too..

Pepper-Garlic Rasam

My craze to Rasam started just a year back. and its because of this rasam recipe. a simple rasam without any rasam powder. This will make you feel fresh and its very good for digestion and for cold.

so if any rasam haters reading this, try this. sure you will like it.

Ingredients for Pepper-Garlic Rasam:

Pepper- 10 corns

Garlic-5 cloves

Cumin- 1 tsp

Ghee- 1/4 tsp

Turmeric powder- a pinch

Tomato-1

Water- 1 and half a cup

Method:

Crush the pepper, garlic and cumin in a mixer grinder, without adding water.

Cut the Tomato into 4 pieces and put to the mixer along with the crushed and hold the pulse button for a second. (Tomato should not grinded into paste. it should be minced).

In a kadai, add ghee and heat it. add cumin seeds and roast it.

Now add the crushed pepper-garlic-cumin-tomato minces into the kadai.(Dont miss to smell the nice aroma).

Add water and turmeric powder, asafoetida a pinch and salt. let the rasam just get heated(do not boil) and switch off the flame.

Serve with Applams..

My Lunch Today