Madappalli's 8th Anniversary

8 year ago today I hit the publish button on My “Madappalli”  I never had an intention of being a blogger .Today marks the Eight year anniversary of My “ Madappalli” Blog .Can you believe that?! I cannot believe Eight years flew so fast. The number of visitors to my blog is constantly increasing and it’s always fun to see where they live.

I really just wanted to say thank you to all of my amazing followers and friends who have been with me on this journey! It has been an exciting journey and without your support it won’t be possible. I hope you all will support me in my journey for further years. Thank you for the Eight  remarkable years of warmth, friendship, and support.

I love statistics, so with this milestone, here are some numbers from the blog.

Total Posts                    521

Total Visitors                651125

Total Page views       2,19,7226

Pasta Uppuma (PASTA PERFECT ROTINI WITH VEGETABLES)

This vegetable pasta Uppuma can be done very easily and quickly. It's just like regular Uppuma, where rava is substituted by pasta.  This is good for diabetics. It has good carb with fibre.

Ingredients:

Pasta with Vegetables

 Frozen Rotini with vegetables       1 packet

Curry leaves                                 few

Oil                                              1 tsp.

Mustard seeds                              ½ tsp.

Chopped Green Chilies                   1 tbsp.

Hing                                            ¼ tsp.

Salt                                             to taste

Method

• Microwave the frozen pasta & vegetables for 6 minutes.
• Heat the oil in a pan. Season with mustard seeds, green chilies ,Hing and curry leaves.
• Add the cooked pasta and vegetables. Add salt and mix well.
• Keep for a while and remove from the fire.
• Transfer into serving plate.
• Enjoy the Pasta Uppuma.

Milagu Kara Kuzhambu

Milagu Kara kulambu is traditional, spicy, tongue tickling and flavorful made using whole black pepper corns, coconut and spices . Milagu Kaarakozhumbu and Paruppu Thogayal makes a rocking combo on any day. This kulambu is very easy to make and takes just 15 mins or so to make. You can always adjust the whole spices according to your taste and spice buds.

Preparation Time     5 Minutes

Cooking Time          15 Minutes

Cuisine                   South Indian

Recipe Category      Kuzhambhu

Servings                     4 Nos.

Ingredients:

Ginger                               1 Tablespoon (Finely chopped)

Tamarind                            Small Size ( Extract the Juice)

Salt                                   To Taste

Curry Leaves                       Handful

Crushed Peppercorns            1/2 tsp of coarsely

Jaggery Powder                    1 Tablespoon

To be blended into paste

Tomatoes                             2 Nos. (Chopped finely)

Grated Coconut                    ½ Cup

Roasted cumin                      ¼ Teaspoon

turmeric powder                   1/8 Teaspoon

Red Chili Powder                    ½ Teaspoon

Coriander powder                   1 Teaspoon

Sambhar Powder                    1 Teaspoon

Crushed Pepper Corns            ½ Teaspoon

For Tempering/ Tadka

 Gingelly oil / Till Oil                3 Tablespoon

Mustard                                 ¾ Teaspoon

Asafetida Powder                     ½ Teaspoon

Dry Red Chillies                       3 NO.

Method:

• Soak tamarind in water and take the pulp.
• Heat 1 tsp of oil in kadai. Add grated coconut and fry for a minute.Then  Add chopped tomatoes and fry for 2 minutes in a medium flame.
• Now add Red chili powder, Coriander Powder. Pepper corns  and Sambhar powder. Fry for a minute in a low flame.
• Switch off the flame and add asafetida. Let them cool down.
• Take the roasted ingredients in a blender and Grind it nicely..
• Heat oil in a pan add curry leaves and Ginger and sauté well.
• Now add the ground paste and cook well till nice aroma of pepper and dry ginger comes.
• Add tamarind pulp and enough water along with turmeric powder, Jaggery Powder and salt and cook till its thick.
• When oil floats on top, Kuzhambhu is done. 
• Heat a pan, add gingelly oil..
• Fry mustard seeds, Red Chillies , curry leaves and Asafetida
• Add this mixture to the prepared Kuzhambu..
• Garnish with remaining peppercorn powder and coriander leaves.  Serve hot with rice and any Vegetable Poriyal and Thogayal.

 Paruppu Thogayal