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Veg Schezwan Pasta Recipe

25 Nov 2016 04:51


Veg Schezwan Pasta Recipe

Pasta Recipes are the most wanted at home, though I don't make it often I make white sauce pasta at least once a month on demand.Now that even mittu likes pasta, I am making it for her too.But I made this schezwan pasta just for me when hubby was on trip to the US.So I enjoyed it myself for breakfast and skipped the lunch so it should be brunch right ?! ;)

Now lets get onto schezwan pasta...this is a very easy one pot dish that you can put together in few minutes.

Veg Schezwan Pasta Recipe

Veg Schezwan Pasta Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 1
Recipe Category: Breakfast | Recipe Cuisine: World

Pasta - 1 cup
Green Peas - 1/4 cup
Butter - 2 tsp
Onion - 3 tbsp finely chopped
Capsicum - 2 tbsp chopped roughly
Schezwan Sauce - 1 tbsp
Mixed herbs - 1/4 tsp
Pepper Powder - a generous pinch
Salt - to taste

Method:

Boil water.When it starts to boil, add the pasta along with salt and a few drops of oil.
How to make How to Cook Pasta - Step2
Cook in medium flame.Keep cooking and make sure you stir in between. Cook until it becomes soft but not mushy.It should have the crunch to bite at the same time it will slightly bend,thats the right stage.Switch off and drain water,Set aside.
Hot to make How to Cook Pasta - Step3
Pressure cook green peas for 3 whistles.Heat oil in a pan - add onion saute till transparent.
Veg Schezwan Pasta Recipe - Step1
Add capicum saute for 2mins,then add schezwan sauce add little water and let it boil for 2mins.
Veg Schezwan Pasta Recipe - Step2
Give a quick mix then add cooked green peas,salt,mixed herbs and pepper powder.
Give a mix, then add cooked paste and toss it well till the pasta is fully coated with the sauce,cook for 2mins then switch off.Veg Schezwan Pasta Recipe - Step4
Serve hot!

Veg Schezwan Pasta Recipe

My Notes:



You can add other cooked vegetables like carrot,beans too.
This pasta is spicy so adjust spices accordingly if you want a less spicy version.
I used penne pasta here,you can use any variety of pasta you like.
Veg Schezwan Pasta Recipe

Karthigai Pori Recipe - Karthigai Deepam Recipes

23 Nov 2016 14:45


Karthigai Pori Recipe

Karthigai Pori is made either with aval pori or nel pori.I have already posted Karthigai Pori Urundai using nel pori so wanted to try this.This Karthigai Pori Recipe was suggested to me by my cousin, this is actually the traditional dish made for Thirukarthigai / Karthigai Deepam which falls on Dec 12th 2016.This is an easy recipe for beginners too as you need not form into balls as for our usual pori urundai...just mix and keep it for neiveidhyam.Mittu selected this agal vilakku and I loved it too...:)

This Karthigai Pori is made with Nel Pori which is not the usual pori(puffed rice), it is not crispy and has a crinkled texture with a thicker skin.I made this today and so loved it that I finished almost half of it myself ;) 
Karthigai Pori Recipe

Karthigai Pori Recipe Ingredients:

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Snack | Recipe Cuisine: South Indian

Nel Pori / Puffed rice - 3 cups
Jaggery - 1/2 cup
Water - 1/4 cup or little less than that (It should be just for the level of jaggery to immerse)
Cardamom powder - a pinch
Dry Ginger powder - a generous pinch
Fried Gram Dal - 1/4 cup
Coconut - 3 tbsp chopped bits
Ghee - 1 tsp to grease hands

Method:

Remove the nel skin(the husk) from the pori and make it ready.
How to make Karthigai Pori Recipe - Step1
Fry coconut bits in ghee till golden,add this and fried gram dal to nel pori.Mix well and Set aside.
How to make Karthigai Pori Recipe - Step1
Measure jaggery and add it in a pan, add water and dissolve it well.
How to make Karthigai Pori Recipe - Step1
Heat it up for 2mins just for the jaggery to get dissolved.Strain to remove impurities.
How to make Karthigai Pori Recipe - Step2
Heat it up again and keep cooking,add elachi powder.Consistency check : Keep a separate plate ready filled with little water.Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below.This is enough no need to check rolling and all.
How to make Karthigai Pori Recipe - Step3
When this consistency is reached, add cardamom powder,dry ginger powder,pori and switch off.Mix well so that the syrup coats the pori evenly.Let the mixture cool down then spread in a plate.
How to make Karthigai Pori Recipe - Step4
Store in airtight container and enjoy!
Karthigai Pori Recipe

My Notes:

Do not add more water , if you add more water then it will take time to reach the desired consistency.
It may look sticky aftersometime it tends to seperate.
If you want to shape them into balls then check for the consistency as shown here then add pori.
The color of the Karthigai Pori Recipe totally depends on the jaggery variety. I used paagu vellam here, you can use the yellow variety too.
Use a wide bottomed pan so that mixing is easy.
Karthigai Pori Recipe

Sambar Idli Recipe - Hotel Style Sambar Idli

22 Nov 2016 14:26


Sambar Idli Recipe

I love mini idli sambar or sambar idli the best but only at some restaurants where I like their sambar, here in CBE I love both Annapoorna and Anandas.

Introducing my new idli pot...Finally bought one as per my needs and requirements...yayy👍 I transformed a steel kadai and was using it all these days...though I have a idli cooker I take it out only when there are guests at home because it is too big.So that justifies this new buy right?! :)

Sambar Idli Recipe  

Idli Sambar Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 10 mins | Makes : 2 plates
Recipe Category: Main | Recipe Cuisine: South Indian

Idli - 4
Hotel Sambar - 1 cup
Big Onion - 2 tbsp finely chopped
Coriander Leaves - 2 tsp finely chopped
Ghee - 1 tsp

Other Sambar Recipes

Saravana Bhavan Sambar
Tiffin Sambar
Idli Sambar
Arachuvita Sambar

Method:

Take a laddle full and add it to the idly pan and steam it for 10-12mins. Say hi to my new idli pot  which I've been longing to buy :)
How to make Sambar Idli Recipe - Step1
Sprinkle little water and carefully slide around the edges using a spoon to take the idlis.Now idlis are ready.Sambar should be hot now get ready with all other ingredients.Take 2 idlis in a plate.
How to make Sambar Idli Recipe - Step2
Pour sambar over it.Pour more till the idlis are fully covered with sambar.
How to make Sambar Idli Recipe - Step3
Yes done, this is what we want, drizzle ghee.Now sprinkle chopped raw onion and coriander leaves.Serve!
How to make Sambar Idli Recipe - Step4
Serve hot!
Sambar Idli Recipe

My Notes:

Sambar should be neither thick nor runny, it should be inbetween.
Make sure your sambar or idli is hot while making sambar idli so that the idlis easily absorb the sambar.Both are hot then bliss ;)
The idlis shold have porous texture so that it absorbs the sambar well.If they are smooth then it is not suitable for sambar idli.The idli batter should be slightly grainy to achieve this.
You can use leftover idlis too.
Sambar Idli Recipe

Hotel Sambar Recipe - How to make Hotel Sambar

21 Nov 2016 14:06


Hotel Sambar Recipe

I saw this hotel sambar recipe in my favorite tv show long back and totally forgot about it.Few weeks back, when I was looking for different sambar recipes for making sambar idli and sambar vadai,I remembered this one and tried it.The color and flavour of this sambar is so good,it was a great combo with piping hot idlis.I made this sambar few weeks back but the taste still  lingers.This sambar is great as tiffin sambar guess it will go well with rice too.

Sambar Idli Recipe  

Hotel Sambar Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian 

Toor Dal - 1/2 cup
Moong Dal - 2 tbsp
Tomato - 1 big sized roughly chopped
Red Chilli Powder - 1/2 tsp
Small Onion - 13 to 15
Green Chilli - 1 slitted
Tamarind - a small lemon sized ball
Hing - 1/4 tsp
Turmeric powder - a generous pinch
Curry Leaves - a small sprig
Coriander Leaves(finely chopped) - to garnish
Oil - 1 tsp
Water - as required
Salt - to taste

To temper:

Oil - 3 tsp
Mustard Seeds - 1 tsp
Sambar Powder - 1 heaped tsp

Method:

Take both the dals rinse it well then 2 cups of water along with turmeric powder and pressure cook for 6 to 7 whistles or until mushy.Get ready with other ingredients.How to make hotel sambar - Step1
Add hot water to tamarind,soak it for few mins then extract tamraind pulp,Set aside.Once pressure releases and mash it well with a laddle.
How to make hotel sambar - Step2
Now add onion,tomato,curry leavs and green  chilli to cooked dal and heat it up.Add about 1/2 cup water.
How to make hotel sambar - Step3
Let it cook in low flame,cook covered for atleast 15mins.
How to make hotel sambar - Step4
Then open,add tamraind extract and red chilli powder.
How to make hotel sambar - Step5
Let it boil in low flame until raw smell of tmarind leaves.Meanwhile prepare the tadka - heat oil in a kadai - add mustard seeds,let it crackle.
How to make hotel sambar - Step6
Then add sambar powder,once it bubbles up switch off.
How to make hotel sambar - Step6
Immediately add it to boiling sambar.Add little water if its too thick.
How to make hotel sambar - Step6
Let the sambar boil for 5-7mins, then garnish with coriander leaves and switch off.
How to make hotel sambar - Step6
Serve with hot idlis.
Hotel Sambar Recipe

Hot soft idlis dunked in hot sambar...Anyone?! :)
Sambar Idli Recipe

My Notes:

This sambar will get thick, so adjust the consistency by adding water according to your preference.
Adding veggies is purely your chouce.You can use carrots,brinjal for making this sambar.You can even use drumstick.
Adding moong dal gives thickness to the sambar and also lends a good flavour.

Sambar Idli Recipe

Puffed Rice Snack Bar Recipe

18 Nov 2016 09:47


Puffed Rice Snack Bar Recipe

I love homemade snack bars.I usually make snack bars with oats and brown sugar but the bars need refrigeration else they will fall apart.So few weeks back when I made pori urundai, the idea of making this puffed rice bars flashed my mind as this keeps well in room temperature itself and stays crispy too.I tried these bars today and fell in love with them when I took my first bite itself,crunchy bars loaded with nuts and dryfruits yumm!!

I had half pack of puffed rice(pori) and very few almonds so emptied them to make this healthy snack bars.Do try this for your kids snack box and wait for their feedback :)
Puffed Rice Snack Bar Recipe

Puffed Rice Snack Bar Recipe Ingredients:

Preparation Time : 15 mins | Cooking Time : 15 mins | Makes : 9 small bars
Recipe Category: Snack | Recipe Cuisine: South Indian

Pori / Puffed rice- 2 and 1/2 cups
Jaggery - 1/4 cup tightly packed
Water - 1/8 cup or little less than that (It should be just for the level of jaggery to immerse)
Almonds - 2 tbsp chopped
Dry Fruits - 2 tbsp chopped
Ghee - 1 tsp to grease the tin

Method:

In a mixing bowl,add pori,chopped almonds and dry fruits.I used cranberries.
How to make Puffed Rice Snack Bar - Step1
Measure jaggery and add it in a pan, add water and dissolve it well.Heat it up for 2mins just for the jaggery to get dissolved.Strain to remove impurities.
How to make Puffed Rice Snack Bar - Step2
Heat it up again and keep cooking,Consistency check : Keep a separate plate ready filled with little water.Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below.
How to make Puffed Rice Snack Bar - Step3
You should be able to gather to form a nonsticky soft ball when you roll it with your fingers .When this consistency is reached, add the pori and switch off.
How to make Puffed Rice Snack Bar - Step4
Now stir well, so that it gets completely coated with the jaggery syrup.Quickly transfer the mixture to a greased tray and press it well using a flat bottomed bowl.
How to make Puffed Rice Snack Bar - Step5
Let it to set for 15mins in room temperature itself.Run a knife through the edges then invert the tray,cut into squares.
How to make Puffed Rice Snack Bar - Step6
Store in airtight container and enjoy!
Pori Urundai

My Notes:

Be careful in checking the consistency else making them into bars will be tough.
The color of the Puffed Rice Snack Bar totally depends on the jaggery variety. 
You can add any dryfruits and nuts of your choice.
Puffed Rice Snack Bar Recipe

Eggless Butterscotch Cookies Recipe

17 Nov 2016 15:19


Eggless Butterscotch Cookies Recipe
I was always looking for cookies that are buttery,soft and has a cracked top and this recipe is a keeper.The original recipe had choco chips and raisins,I replaced it with butterscotch chips modifying the recipe a bit and the cookies were superhit.The cookies were crunchy with a buttery flavour in each bite and the butterscotch flavour added more dept and essence.If you like butterscotch flavour then this recipe is a must try for you! Actually butterscotch chips should be just like chocochips with a melt in the mouth texture but the ones we get here are different, they have a nutty texture which also tastes good,we love it a lot so buy it quite often.

These are eggless and super simple to bake, so do try this and let me know..I am waiting! :)
Eggless Butterscotch Cookies Recipe

Eggless Butterscotch Cookies Recipe

Preparation Time:15 mins | Cooking Time : 15 mins | Makes:15 small sized cookies
Recipe Category: Snack | Recipe Cuisine: Indian

Maida - 3/4 cup
Butter - 1/8 cup
White Granulated Sugar - 1/4 cup minus 2 tbsp
Buttermilk - 1/4 cup(Curd - 1/8 with water)
Butterscotch Essence - 1/2 tsp
Baking Soda - 1/4 tsp
Salt - 1/8 tsp
Butterscotch Chips - 1/4 cup

Method:

Prepare buttermilk by whisking curd with water,Set aside.In a mixing bowl - beat sugar and butter together in medium speed until creamy.How to make Eggless Butterscotch Cookies Recipe - Step1
Add butterscotch essence,mix it once.Add prepared buttermilk.
How to make Eggless Butterscotch Cookies Recipe - Step2
Beat it once.In another mixing bowl add together maida,salt and baking soda,whisk it for even mixing.
How to make Eggless Butterscotch Cookies Recipe - Step3
Now add this to butter sugar mixture.Beat it once to bring everything together.
How to make Eggless Butterscotch Cookies Recipe - Step3
Add butterscotch chips and fold it.
How to make Eggless Butterscotch Cookies Recipe - Step4
Cling wrap it and refrigerate for atleast 30mins.Use a measuring spoon to take the dough,
How to make Eggless Butterscotch Cookies Recipe - Step4
Roll it and slightly flatten with your palms.Preheat oven at 180 deg C for 10mins.Meanwhile you shape all the cookies,Place them on a baking tray with butter paper lined.Bake in preheated oven for 10-12 mins or until the edges start to brown.Keep an eye after 10 mins itself.Carefully remove them from butter paper then cool in wirerack.
How to make Eggless Butterscotch Cookies Recipe - Step4
Cool down and then store in airtight container.Serve warm with a glass of milk or as a tea time snack.

Eggless Butterscotch Cookies Recipe

My Notes:

Do not overbake, the biscuits will become hard.The cookies should be just golden and not browned.
I just refrigerate for 15mins as I wanted my cookies to spread out.
These cookies spread out so arrange them accordingly leaving enough space between each cookie.
You can replace butterscotch chips with choco chips and replace butterscotch essence with vanilla essence.
Refrigerating the dough for a while avoids spreading of cookies while getting baked.
I got around 15 small sized cookies.
If the dough is too sticky then grease the butter paper.I did not grease as there was no need.
The baking timing depends on the cookie size and thickness.If you are making a slighter thicker cookie then it might take 15 mins to get baked fully, so adjust the timing accordingly.
The cookies were too sweet for my tastebuds, but mittu didn't complain.
Eggless Butterscotch Cookies Recipe

Orange Jelly Recipe - Orange Jelly using Agar Agar

16 Nov 2016 09:50


Orange Jelly Recipe
This Orange Jelly is a very easy dessert that you can make in few minutes and it will never fail to please a crowd.I was first bowled out by the idea of using orange cups for setting the jellies, it was such a treat to the eyes.

When I made this Orange Jelly, I shared it with my neighbor and they too loved it.Mittu loves any jelly so I prefer making them at home,not that I don't get it from outside but try the most to avoid jellies from shops.Agar agar does magic to jellies, it sets so well even in room temperature, even beginners can use it.

Orange Jelly Recipe

Orange Jelly Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Dessert | Recipe Cuisine: Indian

Orange - 3 medium sized (1 cup/250ml)
Agar Agar (China Grass) strips - 5 gms
Orange Essence - few drops
Water- 1/4 cup
Sugar - 1/4 cup
Rose Syrup - 1 tbsp

Method:

Take fresh juicy oranges,rinse itwell.Cut each into half and extract juice.
How to make Mango Sorbet Recipe - Step1
Measure and Set aside.Now scrap out the fiber part in each orange half and discard the fiber part.Now take the orange cups alone.
How to make Orange Jelly Recipe - Step2
Fit them inside a muffin pan and keep it ready.Now to the extracted orange juice,add orange food color.
How to make Orange Jelly Recipe - Step3
Then add sugar and orange essence.Set aside.
How to make Orange Jelly Recipe - Step4
Take sauce pan take agar agar rinse it once.Then add 1/2 cup water to it.Boil it.
How to make Orange Jelly Recipe - Step5
Cook until you see a clear liquid without any strips.Now act quickly add the orange juice.Pour it into the orange cups.
How to make Orange Jelly Recipe - Step6
Leave it undisturbed for 30mins.If you touch and see it will be firm thats the right stage.No need to keep in fridge it will set well in room temperature itself.Once set you can leave it in the fridge until serving time.
How to make Orange Jelly Recipe - Step7
Serve chilled!

You can eat it as such or use it in any desserts ,custard based puddings or cakes.mittu loved to have it as such.

Orange Jelly Recipe

My Notes:

Agar Agar sets beautifully in room temperature itself.But if you want you can refrigerate it.
You can even set it in individual cups and serve it as such.
I used Nilgiris brand china grass.
Adjust sugar according to the orange sweetness.
Make sure agar agar is dissolved completely.
Be quick after agar agar mixture is poured,whisk it well then immediately pour to set it.
If you feel agar agar has impurities then strain and add orange juice.I didn't have need here so didn't strain.
You can use any flavour following this method.You can even add fruit purees.
Orange Jelly Recipe

Sura Puttu Recipe - Shredded Shark Fish Stir Fry

14 Nov 2016 08:29


Sura Puttu Recipe
Sura Puttu is a very popular dish made with Shark Fish which is called Sura Meen in Tamil.Fish Puttu is my favorite, usually amma makes puttu only when we get Sura meen but this puttu can be made even with Salmon,King fish etc. Everytime amma makes sura puttu she will ask me to click it but somehow I don't bother to click even after knowing the demand for nonveg recipes here from friends and readers..Somehow I am still not confident enough to cook nonveg dishes, as you all know mittu eats only fish fry and hubby is also not fond of nonveg so I don't get that push to cook and click too.Now let me see if gugu changes my mind ;)

Even kids and elders can eat this as you need not worry about biting into bones, also this is not at all spicy.

I had this after mittus delivery and now even after gugus delivery too.Amma made this Sura Puttu often as it is said to increase lactation.So on one such day that once in a blue moon day happenned. I asked amma to clean and give the fish then I cooked this sura puttu for the first time and amma approved it to be great so posting it here .
Sura Puttu Recipe

Sura Puttu Recipe - Ingredients

Preparation Time : 10mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: Indian

Sura Fish - 4 big pieces(1/4 kg)
Onion - 1/4 cup finely chopped
Garlic - 1 tbsp finely chopped
Coconut - 2 tbsp grated
Turmeric powder - a generous pinch
Red Chilli powder - 3/4 tsp
Roasted Jeera powder - 1 tsp
Coriander leaves - just for garnish

To temper:

Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - few
Green Chilli - 1 finely chopped

Method:

Rinse the fish well and clean it.Then add in salt turmeric powder and give it a rinse.Now cook in a open kadai with enough water,a pinch of turmeric powder and required salt.You can see the color and texture change.How to make Sura Puttu Recipe - Step1
Once its cooked, peel off the skin and discard it, discard the center bone too,Now shred the cooked flesh and set aside.In a kadai - heat oil add mustard seeds let it splutter,then add curry leaves and green chillies saute for a minute.
How to make Sura Puttu Recipe - Step2
Then add garlic and onion,saute till slightly golden then add cooked fish.
How to make Sura Puttu Recipe - Step3
Add turmeric powder,red chilli powder and keep sauting in low flame until there is no moisture.
How to make Sura Puttu Recipe - Step4
Once you see the fish has blended well with the masalas and when it becomes dry, add coconut and roasted jeera powder.
How to make Sura Puttu Recipe - Step5
Keep sauteing for few more mins until its slightly browned.Garnish with coriander leaves,give a quick toss and switch off.
How to make Sura Puttu Recipe - Step6
Serve with rice.
Sura Puttu Recipe

My Notes:

I have seen amma grinding fresh jeera so I understand its important to use freshly ground jeera for great flavour as she insists to do so.I used my mortar and pestle to get the job done.
Just crush it coarsely thats enough.
Onion and garlic adds flavour to this puttu so add lots.
Saute in medium low flame so that it gets roasted slowly and evenly.
I recommend using small onion for this recipe.I used a combination of both small and big onion.
Sura Puttu Recipe

Eggless Whole Wheat Lemon Bundt Cake Recipe

12 Nov 2016 05:06


Whole Wheat Lemon Bundt Recipe
I always love healthy bakes so am trying to bake cakes and cookies using whole wheat flour.This was one such try and I used cane sugar for this recipe.Though the cakes were a bit dense as you can see,the flavour and texture was amazing so no complaints.I loved the lemon flavour in the cake and with the lemon syrup drizzle the cake was outstanding.If you like lemon flavour in cakes then am sure you will fall for it as I did.This is the first time I am tasting this flavour in cakes and I so love it.

I had bookmarked this recipe long back.And now when I bought my new bundt mould I wanted to try it out.I already own a silicon bundt mould , when I got my new oven got another pan too so that I bake a bigger batch as mittu loves bundts,cupcakes.
Whole Wheat Lemon Bundt Recipe
I have failed many times using whole wheat flour for cakes during my initial days of baking, but now I can confidently say my whole wheat bakes are liked by all and mittu is so fond  of homemade cakes that she always asks me to keep homemade cakes and cookies for her snackbox .I soo wish I could bake often as I would love to but time is the major factor.

Whole Wheat Lemon Bundt Recipe

Whole Wheat Lemon Bundt Recipe

Preparation Time:15 mins | Cooking Time : 20 mins | Makes:10 small sized cakes
Recipe Category: Snack | Recipe Cuisine: Indian

Whole wheat flour - 3/4 cup
Baking Soda - 1/4 tsp
Baking powder - 1 tsp
Cane Sugar - 1/4 cup
Oil - 1/4 cup
Milk - 1/2 cup
Lemon juice - 1/4 cup
Grated lemon rind - 1 tsp

For the lemon drizzle:

Icing Sugar - 1/4 cup
Lemon - 1/2

Method:

Measure and take milk in a mixing bowl, add oil and cane sugar to it.How to make Whole Wheat Lemon Bundt Recipe - Step1
Whisk it well.Strain to remove impurities,Set aside.Extract lemon juice,measure and keep aside.
How to make Whole Wheat Lemon Bundt Recipe - Step2
Using a grater take lemon peels,Set aside.In a mixing bowl take wheat wheat along with baking powder,soda and lemon zest.
How to make Whole Wheat Lemon Bundt Recipe - Step3
Whisk well then add oil milk mixture.
How to make Whole Wheat Lemon Bundt Recipe - Step4
Mix well using a whisk.Add lemon juice,mix once.
How to make Whole Wheat Lemon Bundt Recipe - Step5
The batter should be thickish. Grease the bundt tin with oil using a pastry brush.NOw spoon the batter.While you prepare this,preheat oven at 180 deg C for 10mins.
How to make Whole Wheat Lemon Bundt Recipe - Step6
Fill it till 3/4th of each hole.Bake in preheated oven for 15-18mins or till the top turns golden.
How to make Whole Wheat Lemon Bundt Recipe - Step7
Cool down for few mins then carefully lift the cake using a fork.Let it to cool down.In a small mixing bowl take icing sugar,
How to make Whole Wheat Lemon Bundt Recipe - Step8
Ass lemon juice to it,mix well until it forms a thick syrup.Drizzle over the cake.
How to make Whole Wheat Lemon Bundt Recipe - Step9
Cool down and then store .Serve warm with a glass of milk or as a tea time snack.

Whole Wheat Lemon Bundt Recipe

My Notes:

You can add full maida or use half and half of maida and wheat flour.
Do not overbake, the cake will become hard.
You can bake these in cup cake moulds too if you don't have bundt mould.
The baking timing depends on the size of the cake,mine is very small so got baked in 15mins itself.
I drizzled the syrup only for few cakes as amma wanted to have it plain.But I loved it with the syrup,the tangy taste went well with the cakes.
You can replace cane sugar with powdered white sugar too same measure.
Whole Wheat Lemon Bundt Recipe

Bread Omlette Recipe / Bread Omlette Street Food Style

9 Nov 2016 17:07


Bread Omlette Recipe
Bread Omlette is my favorite, it always reminds me of train journeys.Still I love bread omlette served in the Indian Railways and should admit I look forward to day train journeys just for the sake of bread omlette.But this street style bread omlette recipe is quite different and I haven't tasted it yet in road side shops.Here in coimbatore havent seen such shops but have heard that Chennai is famous for street style bread omlette shops,have to taste it once.Bread with Egg is always a winning combo so either ways it is yummy :)

I saw a video of this Street Style Bread Omlette Recipe,got inspired from it and tried it.I didn't bookmark the link so couldn't find the exact link now.I have seen in some videos where they use red and green chutney with cheese but as I am trying it for the first time, I tried the simple street food version and we loved it.

Bread Omlette Recipe

I love even the plain omlette served with plain bread with amul butter served in the train pantry.How many are fond of bread omlette like me?!

Bread Omlette Recipe


Bread Omlette Recipe

Preparation Time:15 mins | Cooking Time : 5 mins | Serves:1
Recipe Category: Snack | Recipe Cuisine: Indian

Bread 2 slices
Eggs - 2
Red Chilli Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Turmeric Powder - a pinch
Pepper Powder - 1/4 tsp
Onion - 4 tbsp finely chopped
Green Chilli - 1 finely chopped
Coriander Leaves - 2 tsp finely chopped
Oil - 1 to 2 tsp
Salt - to taste

Method:

Break open 2 eggs in a mixing bowl,then add all the spice powders along with required salt.Then add chopped onion.How to make Bread Omlette Recipe - Step1
Add finely chopped green chillies and coriander leaves to it.Mix it well with a spoon.Beat it for few seconds.
How to make Bread Omlette Recipe - Step2
Heat a pan with oil,when it is hot - pour the egg mixture on it.Tilt it so that the egg mixture is even on all the edges.
How to make Bread Omlette Recipe - Step3
Take a bread slice dip in the egg then flip over and place it.Repeat this for the other egg too.So the dipped side should come on top.Drizzle oil.
How to make Bread Omlette Recipe - Step3
Once it gets cooked on one side,flip over to other side,press it with the laddle.Cook for 2mins then flip over and serve.
How to make Bread Omlette Recipe - Step4
Serve hot with chopped raw onions and coriander leaves.


Bread Omlette Recipe

My Notes:

I used my cast iron skillet.You can use nonstick or iron dosa tawa.
In shops they make a big omlette with 4 bread and 3 eggs.
The spice powders are purely your choice.You can plus or minus the ingredients.
You can use a egg beater or whisk to beat the eggs.I tried the same way they do in road side shops with spoon.
Bread Omlette Recipe

Schezwan Egg Fried Rice Recipe

9 Nov 2016 08:07


Schezwan Egg Fried Rice Recipe
Schezwan Egg Fried Rice Recipe with step by step pictures

Schezwan Fried Rice is very similar to usual fried rice recipe we make with the additional spicy schezwan flavour.Hubby is fond of schezwan flavour, on the other side I prefer the normal variety more.Though I can taste few spoons,cant eat it as a meal if given a choice I would settle with Chapathi, subji and finish my meal :)

Schezwan / Sichuan / Szechuan is a style of Chinese cuisine originating from Sichuan province in southwestern China.Schezwan Sauce has bold flavours,especially the pungency and spiciness resulting from liberal use of garlic and chilies[Source : Wikipedia]

Check out other Noodles and Fried Rice Recipes:
Veg Noodles
Chinese Veg Noodles
Egg Noodles
Schezwan Veg Noodles
Schezwan Fried Rice

Sweet Corn Fried Rice Recipe

Schezwan Egg Fried Rice Recipe - Ingredients

Preparation Time : 15mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: Indian

Basmati Rice - 1/4 cup
Water - 1/2 cup
Red Chillies - 8 to 10*
Egg - 1
Carrot - 1 small chopped finely
Cabbage - 1/4 cup chopped lengthwise
Capsicum - 1/8 cup chopped finely
Garlic - 2 tsp chopped finely
Schezwan sauce / Red Chilli Paste - 1 heaped tsp
Spring Onion(white part) - 1 tsp
Spring Onion(green part) - 2 tsp
Pepper powder - 1/4 tsp
Olive Oil - 1 tbsp
Salt - to taste
Note : I made the red chilli paste in bulk as I used the paste for other few recipes too.I used just 1 tsp of red chilli paste for this recipe.

Method:

Soak red chillies in little hot water for an hr,transfer it along with water to a mixer jar then grind it to a fine paste,Set aside .Pressure cook rice with enough water for 3 to 4 whistles.How to make schezwan Fried Rice - Step1
Fluff the rice,add little oil and set aside.In a pan heat oil - add chopped garlic and spring onion white part, saute for a minute.Then add onion saute till it turns transparent.How to make schezwan Fried Rice - Step2
Add chilli paste,soya sauce then add carrot and cabbage and saute in medium high flame for 2mins.
How to make schezwan Fried Rice - Step3
Then lower the flame and saute for few mins until the vegetables shrink then  add capsicum adn saute for 2mins.
How to make schezwan Fried Rice - Step4
Finally add egg,scramble it well.
How to make schezwan Fried Rice - Step5
Now add required salt and pepper powder.Saute for a minute,Then add cooked rice
How to make schezwan Fried Rice - Step5
Toss it well finally add spring onions green part toss it well and cook for 2mins.
How to make schezwan Fried Rice - Step5
Garnish with chopped spring onions and Serve hot with your choice of side dish or any manchurian.
Schezwan Egg Fried Rice Recipe

My Notes:

Use freshly ground pepper for a great flavour.
Sauteing the veggies in high flame gives a nice smoky flavour and also helps retain its crunchiness without the raw smell.
I soaked rice for 15 mins then pressure cooked which yields soft grains separate rice.
Schezwan Egg Fried Rice Recipe

Ragi Porridge Recipe for Babies / Fingermillet Porridge Recipe

7 Nov 2016 15:08


Ragi Koozh Recipe

This Ragi Porridge  can be started once the baby completes 6 months.We usually start with ragi porridge made with extracted ragi milk as in this post, but this is a instant version which can be done in few mins when you have homemade sprouted ragi powder in hand.But this age old method of making sprouted ragi powder is made from extracted ragi milk which is very good for babies.This recipe is from amma who inturn learnt it from her mother.

I usually feed this koozh with plam sugar candy powder or sometimes jaggery syrup.I have a separate post coming up for sweetners that can be introduced to babies.

Check other baby food recipes
Check other porridge recipes

But remember mothers feed is the best and its always good to start with other food only after the baby finishes 6 months.Always consult your paediatrician before introducing any new food.

Ragi Koozh Recipe

Ragi Koozh Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes: 2 feeds
Recipe Category: Baby Food | Recipe Cuisine: Indian

Sprouted Ragi Powder - 2 tbsp
Water - 3/4 to 1 cup
Jaggery Syrup - 1 tsp
Ghee - 1/4 tsp
*NOTE:Please adjust the quantity as per your baby needs.

Method:

Add 3/4 to 1 cup of water in a pan.Add sprouted ragi powder(I used homemade)to the pan.
How to make Ragi Koozh Recipe - Step1
It should be very watery like this.Whisk well so that there are no lumps.Add ghee to it and start cooking.
How to make Ragi Koozh Recipe - Step2
Let it cook in low flame,It will start to thicken , at this stage add your sweetner.I used palm sugar candy powder.
Hot to make Ragi Koozh Recipe - Step3
Keep cooking until it starts to coat the laddle as shown.At this stage switch off.The whole process will take 5-7mins in low flame.
Hot to make Ragi Koozh Recipe - Step4
Feed warm along with few drops of ghee or as such.
Ragi Koozh Recipe

My Notes:

Ragi is heat generating food so add ghee and feed more water.
For babies over 8 months you can add ghee while serving itself.
Also ragi might constipate so adding ghee helps to avoid constipation.
Cook in low flame, make sure it gets cooked well.
This porridge gets thick after cooling down so switch off  accordingly.
You can skip sweetner and feed it as such too.
Ragi Koozh Recipe

Homemade Sprouted Ragi Milk Powder Recipe for Babies

6 Nov 2016 12:03


Homemade Sprouted Ragi Milk Powder for Babies
Usually we make Sprouted Ragi Powder by sprouting ragi,drying,roasting then grinding to a fine powder like how we do for sathu maavu powder.But this age old method of making sprouted ragi powder is made from extracted ragi milk which is very good for babies.

This can be started after 6 months.I will post the porridge recipe tomorrow.

Check other baby food recipes

But remember mothers feed is the best and its always good to start with other food only after the baby finishes 6 months.This 4-5 months baby food recipes will help those who are not able to breast feed due to personal / medical conditions.Always consult your paediatrician before introducing any new food.

Homemade Sprouted Ragi Milk Powder for Babies

Homemade Sprouted Ragi Milk Powder for Babies - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes: 2 feeds
Recipe Category: Baby Food | Recipe Cuisine: Indian

Whole Ragi - 1 cup
Water - as needed

Method:

Soak ragi overnight,rinse it well then drain water and transfer to hot box set aside undisturbed for 8 hrsmyou will see small sprouts coming out.
How to make Homemade Sprouted Ragi Milk Powder for Babies - Step1
Now transfer this mixture to a mixer jar and grind it and extract thick milk,use a strainer to extract milk.Then again add little more water and extract milk.
How to make Homemade Sprouted Ragi Milk Powder for Babies - Step2
I always extract milk twice.Now trasnfer the extracted milk to a bowl and keep it undisturbed for 15mins.You can see clear water floating on top.Slowly drain the clear water alone.Then you will be left out with oly thick milk
Hot to make Homemade Sprouted Ragi Milk Powder for Babies - Step3
Now pour the thick ragi milk to a flat bottomed wide tray.Let it dry under the sun for atleast 2 days until uit becomes dry completely and starts to show splits.I broke them roughly.
Hot to make Homemade Sprouted Ragi Milk Powder for Babies - Step4
Transfer the broken pieces to a mixer jar and grind it to a fine powder.Roast the powder for 3-5mins just until the heat gets onto the flour.
Hot to make Homemade Sprouted Ragi Milk Powder for Babies - Step4
Cool down and then store.
Homemade Sprouted Ragi Milk Powder for Babies

My Notes:

You can stop with step1 ,spread sprouted ragi in a plate,dry it completely then give to mill for grinding.
Extract milk twice to get a semi thick milk.
If you doing in bulk and storing roasting is must.Just roast for few mins thats enough.
This keeps well for 2-3 months, but do the roasting.
Use a clean dry spoon for scooping.No need to sieve as the powder will be very fine.
Homemade Sprouted Ragi Milk Powder for Babies

Butterscotch Oats Bars - No Bake Oats Bars Recipe

5 Nov 2016 03:45


Butterscotch Oats Bars Recipe
This Butterscotch Oats Bars is one of the easiest no bake bars that I've tried recently.I tried this recipe to finish up all the leftover ingredients I had in hand and this turned out to be super hit that I am always demanded to make these bars whenever we feel like eating a sweet snack.This recipe is so versatile, you can add a a handful of nuts,dried fruits or more choco chips as per your liking.I have given replacements for butterscotch chips and rice krispies in my notes incase if you can't find these in your place.

I make these bars ready the previous night and pack it for mittus school snack box the next day.She so loves these bars, that I have to hide it from her else she will finish half of it in no time.Even gugu is fond of this and runs at the back of his sister asking for these bars :) I shared this pic as a teaser in Instagram few months back and finally only now I got to post these.

Butterscotch Oats Bars Recipe

These bars have a good shelf life as we are keeping them refrigerating.It keeps well for about a week,haven't tested them beyond that time by then mostly it will get over.

Do try these easy no bake bars and let me know how you liked it!

Butterscotch Oats Bars Recipe

Butterscotch Oats Bars Recipe

Preparation Time:15 mins | Cooking Time : 20 mins | Makes:12 medium sized cookies
Recipe Category: Snack | Recipe Cuisine: Indian

Quick Cooking Oats - 1 and 1/2 cups
Rice Krispies - 1/2 cup
Unsalted chilled butter - 2 tbsp
Butterscotch Chips - 1/4 cup
Brown Sugar - 1/3 cup
Chocolate Chips - 1 tbsp
Butterscotch Essence - few drops

Method:

Dry roast oats till nice aroma comes and is slightly browned,do it in low flame.It may take 5-8mins,Now in a mixing bowl take oats and rice krispies.How to make Butterscotch Oats Bars Recipe - Step1
Mix it once,Keep aside.In a sauce pan take butterscotch chips,brown sugar and butter.Heat it up,first it will melt to form a goey liquid.
How to make Butterscotch Oats Bars Recipe - Step2
Then it will start to bubble up,cook for a minute,keep mixing and switch off the flame and add butterscotch essence,give a quick mix.
How to make Butterscotch Oats Bars Recipe - Step3
Now our this into the mixing bowl,mix well with a laddle.Mix well so that the sauce is evenly coated.Lay aluminum foil in a tray and quickly transfer the mixture to it.
How to make Butterscotch Oats Bars Recipe - Step3
Spread it well then pat it with a flat bottomed bowl to get a even top.When it is still warm sprinkle choco chips,it will easily stick to the bars.Refrigerate for 15mins.Cut and serve.
How to make Butterscotch Oats Bars Recipe - Step4
Serve with a glass of milk.Keep refrigerated until serving time.

Butterscotch Oats Bars Recipe

My Notes:

I used cane sugar but you can replace it with brown sugar too.
I used rolled oats as I had it in hand ,I just pulsed it 2 times in mixie.But for this recipe quick cooking oats should be good to go.
You can skip butterscotch chips and add more brown sugar too.
If you don't have butterscotch chips then add brown sugar 1/2 cup and 1/4 cup of nuts and dry fruits.
If you don't have rice krispies just skip it and add 1/2 cup oats instead.
Refrigerating gives firmness and its easy to cut.
If you are planning to store keep refrigerated else the bars mwy start to become crumbly and fall apart easily.
I got around 20 medium sized bars.
Just plus or minus the ingredients but keep in mind that sugar should be more to make the mixture sticky which will yield bars,if the mixture is crumbly then it will become muesli :)
You can skip butterscotch essence and make it vanilla flavored too.
Butterscotch Oats Bars Recipe

Milton MicroWow - Microwaveable Casserole Review

4 Nov 2016 12:50


Everyone would wish to have food that is hot and fresh while it is always challenging for homemakers & office goers to make every meal to be served hot on the table. I wondered if there is a quick fix for this challenge and that's when I came across Milton's Microwow Casserole.

Milton has introduced World's First Microwave Safe Insulated Steel Casserole. Yes you read it right. You can reheat the food directly using the casserole itself. This is sure going to be a revolutionary technology of using steel containers in the microwave...Cool right?!


So this one day, my hubby was back from office early and he was very hungry. I had no Dosa batter at home but had some leftover Veg Pulao that I had sent for Mittu’s (my daughter) lunchbox. But it was cold. But by the time my hubby came back from shower, I had reheated the Pulao using the Milton MicroWow casserole. And piping hot Pulao was ready on the table in few minutes! He enjoyed an early dinner and I was a happy wife. :)

I also loved the bright colors of the casseroles and sizes they have come up with. They are very convenient and kitchen friendly too. Plus, they are dishwasher safe as well.

This casserole is sure going to be a hit, especially with working women who can prepare food when she finds time, then reheat and serve it when the family sits to eat.

Try out this new range that lets you spend less time in the kitchen so that you can utilize it to spend time with kids & family :)


Check the Restaurant Style Vegetable Pulao recipe here.


The other day I wanted to make an easy lunch so that I can combine it for Mittu's evening snack time as I was tired after the festive season. I quickly cut all the vegetables I had in hand, pressure cooked with Pav Bhaji masala powder and made the Bhaji ready. I had it with Phulkas for lunch; I reheated and served it with Pav Buns for Mittu’s evening snack. She loved it so much! I was surprised that the Bhaji was warm even when hubby ate it a few hours later.

Check out Pav Bhaji Masala Recipe here

Reheat the food in the Microwave mode without lid maximum for 5 minutes at 600 watts power and hot food is ready as if it was cooked now.
You can even reheat leftover rice and use it for the next days meal without wasting them.
Cook the lunch early morning when you find time then reheat it when you are about to have your lunch.
Prepare after school snacks mid-morning, have a quick nap then reheat and serve it for the kids back from school.


This post is sponsored by Milton MicroWow Casseroles .Check out their advertisement and I am sure you will love it as I did :)


Kambu Maavu Dosai Recipe / Instant Pearl Millet Flour Dosa Recipe

4 Nov 2016 04:13


Kambu Dosai Recipe

Pearl Millet is known by many different names Sajje in Kannada, Kambu in Tamil, Bajra in Hindi, Sajjalu in Telugu, Kambam in Malayalam and Pearl Millet in English.

I have already posted Kambu dosai but this is an instant dosa version which I tried with homemade bajra flour.The dosas came out lacy and crispy too as you can see in the pics.

You can serve it with sambartomato chutney / red coconut chutney too.Now lets get on to Kambu Maavu Dosa Recipe.

Kambu Dosai Recipe

Kambu Maavu Dosa Recipe

Preparation Time:20 mins | Cooking Time : 5 mins / dosa | Makes:7 dosas
Recipe Category: Breakfast | Recipe Cuisine: South Indian

Bajra Flour - 1/2 cup
Wheat Flour - 1/4 cup
Rice Flour - 1 tbsp
Water - 3/4 to 1 cup
Big Onion - 1 tbsp finely chopped
Coriander Leaves - 1 tsp finely chopped
Oil - as needed
Salt - to taste

Method:

In a mixing bowl, take all the ingredients except oil - Whisk it well for even mixing.How to make millet idiyappam - Step1
Add water little by little to get a runny batter.Whisk well to avoid lumps.
How to make millet idiyappam - Step2
The batter should be very runny like rava dosa batter.Heat  dosa tawa
How to make millet idiyappam - Step3
Heat a dosa tawa, take a laddle full of batter and pour it first in the outer circle, then pour to fill in the center to fill the uncovered areas like how we do for rava dosa.Cook in medium flame.The dosa should be thin so don't pour over and over then we will get thick dosas.Drizzle oil and cook until the top looks cooked.Flip over to the other side.Fold and serve hot.
How to make millet idiyappam - Step3
Your dosa is ready! Serve with idli podi / any chutney of your choice.

My Notes:

The batter should be very runny.The water measure I've given is not accurate, I've given it just to give an idea.
The dosa will be crisp when you remove from dosa pan and will turn soft once it cools down just like rava dosa.
Also you should not spread the batter, the laddle should not touch the dosa tawa itself.Hold the laddle about 10 cm height above the dosa tawa and start pouring.
Always use a deep curved laddle while pouring as it holds more and will cover the puter circle fully in one go.Then again you can take the batter another time to fill in the center areas.
It is very important that the dosa tawa should be really hot. When you pour you should see the batter spreading by itself with tiny holes in it that the right contistency of the batter and it shows the dosa tawa is perfect for making dosas.
You can even pour few drops of water to check if the dosa pan is hot.If you hear a bold shh sound then the dosa tawa is ready.
After you make 2-3 dosas check the batter, if it becomes thick adjust by adding little water.
I used my cast iron dosa pan.
Kambu Dosai Recipe

Mayo Corn Pasta Recipe - Mayo Pasta Recipe

3 Nov 2016 10:04


Sweet Corn Mayo Pasta Recipe
This is one easy Pasta recipe that you can whip in few mins time.I am loving mayo now that I even have it with idli sometimes when I am bored of idli podi ;) Hubby bought me this red plate with other goodies from US and I was waiting to use them.I always feel special and happy to get props as gifts from family and friends...I don't know how to explain but it gives me immense happiness to use them for clicking :)

Now lets get on to learn mayo pasta recipe...
Sweet Corn Mayo Pasta Recipe

Sweet Corn Mayo Pasta Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins | Makes : 2 Pastaes
Recipe Category: Breakfast | Recipe Cuisine: World

Pasta - 1 cup
Garlic - 1 heaped tsp
Chilli flakes - a pinch
Onion - 2 tbsp finely chopped
Sweet Corn - 1/4 cup(boiled)
Capsicum - 2 tbsp chopped roughly
Pepper powder - 1 tsp
Mayonnaise - 2 tbsp
Milk(Boiled & Cooled) - 1/8 cup
Mixed herbs - 1/4 tsp
Salt - to taste

Method:

Boil water.When it starts to boil, add the pasta along with salt and afew drops of oil.Cook in medium flame.Stir inbetween.
How to make How to Cook Pasta - Step2
Keep cooking and make sure you stir in between. Cook until it becomes soft but not mushy.It should have the crunch to bite at the same time it will slightly bend,thats the right stage.Switch off and drain water.
Hot to make How to Cook Pasta - Step3
Heat oil in a pan - add garlic saute till golden then add onion saute till transparent.
Sweet Corn Mayo Pasta Recipe - Step1
Then add corn and capsicum saute along with required salt,pepper powder and mixed herbs.Now add your star ingredient mayonnaise.
Sweet Corn Mayo Pasta Recipe - Step2
Give a quick mix then add half of milk.
Let it bubble and cook for a minute.Once it becomes a thick sauce and coats the laddle.Sweet Corn Mayo Pasta Recipe - Step4
Add remaining milk and pasta,toss over and cook for few mins till the sauce coats the laddle,Sweet Corn Mayo Pasta Recipe - Step4
Serve hot with a sprinkle of chilli powder and mixed herbs!
Sweet Corn Mayo Pasta Recipe

My Notes:


After milk is added do not keep flame in high,cook in medium flame.
You can add other cooked vegetables like carrot,beans and peas too.
You can try with any flavoured mayo sauce too.I used plain mayo.
You can add a tsp of schezwan sauce too for extra punch and spice.
Sweet Corn Mayo Pasta Recipe

Eggless Whole Wheat Coconut Cookies Recipe

2 Nov 2016 06:21


Whole Wheat Coconut Cookies Recipe
Coconut Cookies were on my to try list,also I had half the pack of desiccated coconut waiting to be used up so tried coconut cookies with it.These cookies were absolutely delicious with a crunch in every bite and the coconut flavour was just out of the world.Last year I tried another coconut cookies recipe but it turned out so hard even to bite into so this time I just altered my whole wheat cookies recipe and voila this recipe is a great hit! I am experimenting cane sugar in a lot of baking these days...The taste of these cookies reminded me the thenga mittai which I had during my childhood days...I dont know how many can relate to it, the light brown candy with a transparent wraper and white print on it, I just love it.

As I've worked hard since September for all the festive shoots ;) , I am leisurely taking a  break from clicking so the posts are coming from the drafts that I had clicked earlier.I have a handful of baking recipes so this is the right time to post cakes and cookies as Christmas is nearing...May be few weeks later will start clicking,will come back with a fresh set of styling and pictures hopefully :)

Whole Wheat Coconut Cookies Recipe

Whole Wheat Coconut Cookies Recipe

Preparation Time:15 mins | Cooking Time : 20 mins | Makes:12 medium sized cookies
Recipe Category: Snack | Recipe Cuisine: Indian

Wheat Flour - 1 cup
Cane Sugar - 1/2 cup
Dessicated Coconut - 1/4 cup heaped + 1 tbsp
Unsalted chilled butter - 1/4 cup
Vanilla Essence - 1/4 tsp(optional)
Milk(Boiled and cooled) - 2 to 3 tbsp

Method:

Measure and take butter,melt it and take it in a mixing bowl,now add cane sugar to it and whisk it.How to make Whole Wheat Coconut Cookies Recipe - Step1
Add vanilla essence,mix it once.Now in a seperate bowl take wheat flour and dessicated coconut.
How to make Whole Wheat Coconut Cookies Recipe - Step2
Whisk it for even mixing,now add this flour-coconut mixture to the mixing bowl.Mix it well with your finger tips it will be crumbly.
How to make Whole Wheat Coconut Cookies Recipe - Step3
Now add milk just enough to gather together to a dough.Do not knead,just gather to form a dough.Now use your measuring spoon or any small scooper to scoop the dough.This is for getting even sized cookies.
How to make Whole Wheat Coconut Cookies Recipe - Step3
Roll it and slightly flatten with your palms.Preheat oven at 180 deg C for 10mins.Meanwhile you shape all the cookies,Place them on a baking tray with butter paper lined.Sprinkle remaining coconut over the cookies.
How to make Whole Wheat Coconut Cookies Recipe - Step4
The cookies are moist so the coconut gets stuck to the cookies easily.Bake in preheated oven for 15-18 mins or until the edges start to brown.Keep an eye after 12 mins itself.Carefully remove them from butter paper then cool in wirerack.
How to make Whole Wheat Coconut Cookies Recipe - Step4
Cool down and then store in airtight container.Serve warm with a glass of milk or as a tea time snack.

Whole Wheat Coconut Cookies Recipe

My Notes:

You can add full maida or use half and half of maida and wheat flour.
Do not overbake, the biscuits will become hard.
Also if you underbake the cookies will turn out very chewy.
Refrigerating the dough for a while avoids spreading of cookies while getting baked.But mine was fine as it didn't spread much.
I got around 12 medium sized cookies.
You can skip vanilla essence too to enjoy the full flavour of coconut, I added vanilla essence just for mittus sake.
If the dough is too sticky then grease the butter paper.I did not grease as there was no need.
The baking timing depends on the cookie size and thickness.If you are making a slighter thicker cookie then it might take atleast 20mins to get baked fully, so adjust the timing accordingly.Mine got done in 15mins.
You can replace cane sugar with powdered white sugar too.If you are using powdered sugar I can recommend adding 1/3 cup for mild sweetness but if you prefer your cookies to be sweet
Whole Wheat Coconut Cookies Recipe

Milk Powder Gulab Jamun Recipe - Easy Diwali Sweets

29 Oct 2016 02:04


Gulab Jamun Recipe
Milk Powder Gulab Jamun Recipe with step by step pictures.I had already tried this Milk Powder Jamun last year but didn't get it perfectly so didn't post here.When I saw this recipe was very tempted to try again,also mittu who was sitting near by saw the pics and said she wanted jamuns.So I tried it yesterday and she loved it so much.The jamuns were soft,nicely grown in size absorbing the syrup, perfect atleast compared to the jamuns I've made so far :)

Check out Khoya Jamun,Bread Jamun and Paneer Jamun Recipes that I posted earlier.

Diwali wishes to all of you...Have a great Diwali!!

Gulab Jamun Recipe
Mittu is not fond of sweets,she is very choosy with sweets too.But she loves gulab jamuns very much so whenver I get an opportunity to tryj amun varieties I never miss them,also I get new recipes to post here too :) Already there is demand for these jamuns to be made again :)

Gulab Jamun Recipe

Gulab Jamun Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins | Makes : around 25 jamuns
Recipe Category: Sweet | Recipe Cuisine: Indian

Milk Powder - 1 cup(I used Everyday)
Unmelted Ghee - 1/2 tbsp
Oil - 1/2 tbsp
Fine Rava - 1 tbsp
Water - 1 and 1/2 tbsp
Maida - 1 tbsp
Milk- 1 to 2 tbsp
Baking powder - 1/4 tsp
Pistachios - 1 tsp chopped just for garnish
Oil - as needed to deep fry

For the sugar syrup:

Sugar - 3/4 cup
Water - 1 cup
Saffron - 4 strands
Rose Essence - 2 drops

Method:

Take rava in bowl,add water to it and keep aside for 10mins.
How to make gulab jamun - Step1
In a mixing bowl - add milk powder,ghee and oil.
How to make gulab jamun - Step2
Mix well with your fingers, don't use your,dont knead just mix with your finger tips for even distirbution of oil and ghee.Now add maida.
How to make gulab jamun - Step3
Then soaked rava,baking powder.
How to make gulab jamun - Step4
NOw again mix well with your fingers,Now add a tbsp of milk first if it gathers then don't add more.Else add another tbsp .
How to make gulab jamun - Step5
Gather to form a sticky dough,Now keep covered with a cloth for 10mins.After 10mins you will have a dough like this.
How to make gulab jamun - Step5
To make the sugar syrup : Take sugar, water and saffron in a pan mix well.Then heat it up and let it boil for atleast 10-12mins in medium flame.It may take some time so meanwhile you can continue making the jamun balls.Stir the syrup in between.When the sugar syrup starts turning sticky switch off.
How to make gulab jamun - Step5
The syrup should be sticky and the consistency should look like oil,add rose essence and Switch off and set aside.Now roughly pinch the dough and keep in a separate plate.
How to make gulab jamun - Step5
Roll smoothly withour any cracks. Don't apply pressure while rolling and also dont roll them tight...the balls should be smooth.The jamuns will grow in size so make small sized balls.Heat oil in a kadai not smoking hot, just hot enough to fry, - wgen you put a small pinch it will should immediately come up with changing color thats the right stage.When oil is hot, keep in medium low flame drop few jamuns(may be 3-4) at a time, Roll the jamuns with a ladle when its getting cooked in the oil for even cooking and coloring.
How to make gulab jamun - Step5
Fry in low flame till golden brown.Drain in tissue and immediately add it to warm sugar syrup.Cover and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well.
How to make gulab jamun - Step5
Garnish with any nuts of your choice.
Gulab Jamun Recipe

My Notes:

The dough should be very smooth and don't knead it as it will make the jamuns hard.
Make sure to mix well before gathering for even distribution of ingredients.
If the jamuns are perfectly cooked inside and soft then it will absorb the syrup well and grow in size.Make sure you soak them in sugar syrup as soon as you drain them in tissue paper.
The syrup should be warm while you add the jamuns, so plan accordingly and make the sugar syrup ready.
Fine rava is a must, else give a run in the mixie and use it.
The balls should not have cracks, if it has cracks then the jamun will open out out while frying in oil so make sure to roll smoothly.If the dough seems to be dry sprinkle little more milk and mix it.Keep the dough covered to avoid drying.
Regulate heat as it might get to low/ high in between so keep checking and adjust accordingly.
Add milk little by little as it takes very less.
I recommend adding rose essence, it gives great flavour to the jamuns.
You can skip saffron and add cardamom powder, its purely your preference.But dont miss to add rose essence.
Make sure you roll the balls smoothly at the same time not too tight. Dont apply pressure while rolling else the center part will not get cooked and will be hard while eating.
Give atleast 2-3 hrs resting time for the jamuns to absorb the sugar syrup well.
Make sure you keep in low flame while cooking the jamuns as it may get burnt easily.If the oil is too hot, then the jamuns may turn brown faster but it may not have cooked inside especially the center part.
Make sure you have oil just enough for the jamuns to immerse fully. 
While frying roll and cook.Keep the laddle over the jamuns adnd keep rolling.
Oil temperature should be just right for the jamuns to cook perfectly, else it will break or will not get cooked inside.
Easy Gulab Jamun with Milk Powder

Motichoor Ladoo Recipe,How to make motichur laddu

27 Oct 2016 12:12


Motichoor Ladoo Recipe
Motichoor Ladoo is one of my all time favorite sweets.It has tiny boondis which is very cute to see, I went through many recipes to replicate motichoor ladoo as in sweet shops and found this one to be unique to try.The motichoor ladoo recipe called for coarse besan and the method of making boondis was slightly different from the regular ones which yields tiny boondis.

I tried these ladoos yesterday, though my boondis were tiny when compared to boondi ladoo I cannot claim it as very tiny as in sweet shops but I am completely satisfied with the taste so that justifies this post right?! :) I combined both the methods and finally here is the  version of motichoor ladoo recipe from my kitchen :) And this motichoor ladoo recipe is the closure for this Diwali 2016!

Wishing you all a very Happy Diwali!!

Motichoor Ladoo Recipe

Don't worry if you dont get tiny boondis you can make usual boondis and make motichoor ladoo...You are not going to miss anything big except for the looks so go ahead making these yummies! :)

The ladoos looked gorgeous that I couldn't keep my camera at all...that with white bg :)
Motichoor Ladoo Recipe

Motichoor Ladoo Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 1 cup
Recipe Category: Snack | Recipe Cuisine: South Indian 

Besan Flour - 1 cup(coarse variety)
Food Color - few drops
Melted Ghee - 1 tsp
Melon seeds -1 heaped tsp
Oil - to deep fry

To make the sugar syrup:

Sugar - 3/4 cup
Water - 1/2 cup
Rose Essence - 2 drops
Cardamom powder - 1/8 tsp
Lemon juice - 1/4 tsp

Method:

In a mixing bowl take besan flour, it should be coarse.Now add ghee to it.
How to make Motichoor Ladoo Recipe - Step1
Now add 2 drops of orange food color.Use a whisk to mix it well.Now add little water.
How to make Motichoor Ladoo Recipe - Step2
Add water little by little to form a thick paste,then add little more water.
How to make Motichoor Ladoo Recipe - Step3
And little more food color, the batter should be thinner than dosa batter.It should be freely flowing.
How to make Motichoor Ladoo Recipe - Step4
Now take your boondi laddle..This is the setup - Heat a kadai with oil,Keep a taller(than the kadai) box without touching the kadai.Place a folded kitchen towel on the box,then keep the boondi laddle rest over it.I have just demonstrated the set up.Once the oil is hot, pour the batter all over  just half or 1 laddle should be good in one batch.Then tap on the cloth so that the batter falls in a sprinkled manner in the oil giving tiny boondis.
How to make Motichoor Ladoo Recipe - Step6
Do not cook for moretime, when shh sound ceases take it out and drain in tissue paper.Now again,repeat the process until the entire batter finishes.Wip of the laddle with a cloth every now and then,
How to make Motichoor Ladoo Recipe - Step7
Once all the boondis are fried, take a tbsp of the boondi and just pulse it in mixie once or twice(This step is purely optional),Set aside.Take sugar in a sauce pan.
How to make Motichoor Ladoo Recipe - Step7
Add water to it and heat it up.Heat it up until sugar dissolves stirring often.
How to make Motichoor Ladoo Recipe - Step7
Once it reaches one string consistency, take it out from the flame.Now add cardamom powder,rose essence.
How to make Motichoor Ladoo Recipe - Step7
And few drops of orange food color.Finally add lemon juice.
How to make Motichoor Ladoo Recipe - Step7
Transfer the cooked boondis to the pan containing sugar syrup,add melon seeds.Mix well with a laddle.Keep covered and let it sit for 10mins atleast for all the syrup to be absorbed.
How to make Motichoor Ladoo Recipe - Step7
Open fluff it up,mix it well then start shaping the ladoos.Squeeze, hold tight and make ladoos. Arrange it in a plate,cool down then store.
How to make Motichoor Ladoo Recipe - Step7
Serve with tea!
Motichoor Ladoo Recipe

Motichoor Ladoo Recipe

My Notes:

Try this tapping method and use coarse besan to get perfect tiny boondis.
If you are not getting tiny boondis just make regular boondis and grind half of the boondis after step 11 then make ladoos.
You can add any nuts of your choice,but traditionally they use melon seeds.
Try tapping method if that doesnt work then switch over to regular method of boondi making.
Tiny boondis absorb more oil so there is nothing to miss except the looks,so just make regular boondis,grind a part of it and shape ladoos.
If your boondis are very tiny,you may need a wire mesh ladle to drain after frying.
Regulate flame and cook, do not cook in high flame.
While tapping, be careful and make sure not to tap on the frying kadai.
While pouring over the laddle,pour just a layer not more than that, else the boondis will stick together.
Don't worry if it sticks together just grind it later to get coarse boondis.
Even after the sugar syrup is added if you feel the boondi mixture is too dry sprinkle little hot water,then try to shape.
Do not try to shape as soon as the boondis are added to the syrup.Give 10mins atleast resting time for the boondis to absorb the syrup.
Motichoor Ladoo Recipe

Sago Murukku Recipe / Javvarisi Murukku Recipe

26 Oct 2016 17:10


Sago Murukku Recipe
Sago Murukku is a unique and interesting murukku variety, I saw this first in Nithis space when she posted it and bookmarked it too.So I used her recipe as base for the sago,rice flour measure alone and tried this murukku, it came out super good, very crispy that even mittu who is not fond of murukku varieties was munching this.Do try this murukku recipe for Diwali 2016!

It goes well even as sidedish for sambar and rasam rice.

Sago Murukku Recipe

Sago Murukku Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 1 cup
Recipe Category: Snack | Recipe Cuisine: South Indian 

Rice Flour(Idiyappam Flour) - 1 cup heaped
Sago - 1/3 cup levelled
Curd - 1/4 cup
Butter - 3/4 tbsp
Red Chilli powder - 1/2 tsp
Jeera - 1/2 tsp
Hing - a tiny pinch
Salt - to taste
Oil - to deep fry

Method:

Measure and soak sago in curd atleast for 6 hrs.I soaked it overnight.
How to make Sago Murukku Recipe - Step1
Morning when you see the sago pearls will be soft.Now in a mixing bowl - add rice flour,red chilli powder,sago,jeera,butter,hing.
How to make Sago Murukku Recipe - Step2
Mix it well with your hands,then add water little by little.Gather together to form a nonsticky dough like this.
How to make Sago Murukku Recipe - Step3
Shape it into a log and keep it ready.Fix your thenkuzhal murukku mould.
How to make Sago Murukku Recipe - Step4
Now fill the murukku press with the dough,in parallel heat oil.When oil is hot,drop a pinch of batter to check it comes up immediately, then oil is at the correct temperature.Squeeze in a spreaded manner,do not crowd.Fry till golden and until shh sound ceases.
How to make Sago Murukku Recipe - Step6
It will stick togetherjust break it while frying.You can break it after frying.Drain in tissue paper.Once it cools down,break it and set aside.
How to make Sago Murukku Recipe - Step7
Serve with tea!
Sago Murukku Recipe

My Notes:

Do not overcook, it should golden.
As sago is more in this recipe, I recommend to make it as uthiri murukku as I dont think we can make circles with this recipe.
Soaking for more hours is required else sago may pop out so be at a safer distance while frying.
When you squeeze the dough will stick to each other, when it becomes crispy try to break with the laddle else after frying you can break it.
Regulate flame and cook, do not cook in high flame.
I used my thenkuzhal press to get this shape.
If you are making in larger quantity keep the dough closed to avoid from drying.
If the dough is too dry sprinkle little water.
Sago Murukku Recipe

Tirunelveli Halwa Recipe - Samba Godhumai Halwa - Wheat Halwa Recipe

25 Oct 2016 18:14


Tirunelveli Halwa Recipe
Godhumai Halwa or popularly called as Tirunelveli Halwa or Iruttu Kadai Halwa Recipe with step by step pictures.

This is the traditional way of making godhumai halwa by extracting milk from samba whole wheat berries,cooking in ghee till it reaches the desired consistency.Check the small insta video that I posted.I have already posted wheat flour halwa but always wanted to try this traditional method with samba godhumai.As I have experience stirring wheat halwa, I just tried with a small quantity today as its really tough to stir single handedly.But its worth the effort I can say, the halwa just melts in your mouth...hot wheat halwa with dripping ghee is a delighful sight to see...What more taste a spoonful its heaven I say :))

Tirunelveli Halwa Recipe

I saw a video recently which used caramelised sugar to achieve the natural brown color so wanted to try that and it worked really well,lookwise and tastewise it was soo good.

Tirunelveli Halwa Recipe


Tirunelveli Halwa Recipe - Ingredients

Preparation Time : 8 hrs | Cooking Time : 60 mins | Makes : 1 cup
Recipe Category: Snack | Recipe Cuisine: South Indian 

Samba Gothumai - 1/4 cup
Sugar - 1/2 cup
Ghee - 1/2 cup minus 2 tbsp
Cashewnut - 5 whole broken
Oil - 1 tbsp

For caramelising sugar:

Ghee - 1 tbsp
Sugar - 1 tbsp

Method:

Measure and take samba wheat add water till immersing level.Soak it overnight or atleast for 8hrs.Drain the water then add 1/2 cup water and transfer to mixer jar.
How to make Tirunelveli Halwa Recipe - Step1
Grind it smoothly,then transfer it to a strainer.
How to make Tirunelveli Halwa Recipe - Step2
Filter it,keep mixing and pressing it with a spoon to extract milk completely.Grind it again with 1/4 cup water to take second milk.Transfer the extracted milk to a bowl and keep it undisturbed for atleast 15mins.Now get ready with a heavy bottomed pan.
How to make Tirunelveli Halwa Recipe - Step3
You can see the clear water on top, drain little of it but not fully,Set aside.Heat a tbsp of ghee in the heavy bottomed pan.
How to make Tirunelveli Halwa Recipe - Step4
Add the extracted wheat milk and keep stirring to avoid lumps.In few mins it will reach porridge consistency(it will coat the laddle).
How to make Tirunelveli Halwa Recipe - Step5
At this stage add sugar,keep mixing it will again turn goey.Keep mixing.
How to make Tirunelveli Halwa Recipe - Step6
In another small kadai heat a tbsp `of` ghee,fry the broken cashews until golden brown,remove the cashews.Now in the same pan with remaining ghee...
How to make Tirunelveli Halwa Recipe - Step7
Add a tbsp of sugar,keep mixing it in low flame.First it will change to light brown then crystallise.
How to make Tirunelveli Halwa Recipe - Step8
Keep stirring to get a reddish golden brown color.
How to make Tirunelveli Halwa Recipe - Step9
Now add this caramelised sugar to the halwa,keep mixing.It will form small crystals but keep mixing.Don't panic like me ;) after few mins it will get dissolved.
How to make Tirunelveli Halwa Recipe - Step10
From now on get ready for some hand exercise ;) I measured 1/2 cup of melted ghee and kept but did not use fully. Add a tbsp of ghee in regular intervals,keep mixing.
How to make Tirunelveli Halwa Recipe - Step11
Add a tbsp of ghee and keep stirring without leaving.Do this in low flame itself.
How to make Tirunelveli Halwa Recipe - Step12
It will nicely bubble up then slowly it will start to form a  mass.Add ghee in intervals and keep stirring.
How to make Tirunelveli Halwa Recipe - Step13
See how it rolls,at this stage it will stop absorbing ghee and will let out ghee at  the sides as you can see.Now stop adding ghee.The whole mixture will dance like a jelly in the pan without sticking to the pan because of the ghee.
How to make Tirunelveli Halwa Recipe - Step14
At this stage add fried cashews and mix well.The halwa will be glossy and dark in color,it will roll like a ball.
How to make Tirunelveli Halwa Recipe - Step15
You can slide the pan and collect the excess ghee with a spoon if you want.Look at the ghee around the halwa.
How to make Tirunelveli Halwa Recipe - Step16
Serve hot / warm.
Tirunelveli Halwa Recipe

My Notes:

If the extracted milk is very thick it will get thicken faster and will leave raw smell.So water content should be there so I just drained little of the clear water not fully.
Once the sugar is caramelized add it immediately, it may form thick crystals but keep stirring it will dissolve by itself.
It is tough to stir single handedly for an hr so if you are making in bulk, take a helping hand so that you can stir alternatively.
There is no consistency check just when ghee oozes out stop adding ghee and cook for few mins then switch off.
For 1/4 cup of samba wheat it gave a good volume.
Make sure to use a heavy bottomed pan or kadai.
Use good quality pure ghee for best flavour.
You can even use half and half oil and ghee but the flavour will differ.
Do not cook after ghee oozes out, else halwa will become hard very chewy.
Tirunelveli Halwa Recipe

Adhirasam Recipe - How to make Athirasam

25 Oct 2016 08:35


Adhirasam Recipe
Adhirasam Recipe with step by step pictures - Happiness is making perfect athirasams.The first time I tasted Adhirasam was at my native Karaikudi.It looked fluffy and tasted pillowy soft(which we call methu methu in tamil)with a crispy edge.I have always dreamed of making busu busu adhirasam replicating that.Also sadly,I had no one in our close family who knows to make perfect athirasam.Having known adhirasam is ammas and hubbys favorite how can I miss trying it?!

I have always dreamed of making perfect athirasam ever since I started making sweets at home.But having heard from friends and relatives, I knew this is going to be challenging.But last year I gained courage and tried, it was super flop.Then again this year I tried it 2 weeks back,again flopped, I was upset but was very determined to make it again this Diwali itself so that I remember the mistakes I made and correct it. Coincidentally Priya(my sil) had tried athirasam recently and she gave me tips,tricks and motivated me to try again.She was the one who kept asking me to post athirasam recipe.But this time I understood my mistakes, still was a bit scared that my hands shivered when I was mixing the dough :D But while mixing itself I knew the dough was perfect.This is my third attempt and I am very much satisfied with the results.Amma and hubby gave a double thumbs up..Yayy!! I was jumping in joy when I tasted the first athirasam :) And when amma said 'na voorla sapta mari apdiye iruku' my joy knew no limits :))

Adhirasam Recipe

Like how the saying goes one who makes good tasting rasam is a good cook, I can say this athirasam also works similarly :)

Though the athirasam recipe calls only for 2 main ingredients raw rice and jaggery, the making is a bit tricky.You need patience and atmost concentration to get the jaggery syrup consistency right.


Adhirasam Recipe

Adhirasam Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 10
Recipe Category: Snack | Recipe Cuisine: South Indian 

Raw Rice(Maavu Pacharisi) - 1 cup
Jaggery(Paagu Vellam) - 3/4 cup
Water - 1/2 cup
Cardamom crushed - from 1/2
Sesame seeds - 1/2 tsp
Ghee - 1 tsp
Oil - for deep frying

Method:

I used Paagu velam.First crush jaggery,measure and take it in a pan.Add water to it.
How to make Adhirasam Recipe - Step1
I use my potato masher to crush it.Heat it up,once jaggery is dissolved strain and set aside.
How to make Adhirasam Recipe - Step2
Now measure and take raw rice.Frst rinse it once, then transfer to a bowl,add water till immersing level.Soak for atleast 2 hrs.After 2 hrs spread it in a cloth and set aside for 30mins.
How to make Adhirasam Recipe - Step3
The rice should still have moisture content in it,when you press it with your hands it will stick like this.Now transfer it to a mixer jar and grind it to a semi fine powder.It should not be very fine like store bought flour,it should be slightly coarse.
How to make Adhirasam Recipe - Step4
Now transfer this to a siever then sieve it.Do not discar the coarse particles,grind it again and then sieve.Now take the flour, add sesame seeds and cardamom powder to it.
How to make Adhirasam Recipe - Step5
Mix well and keep it covered,and set aside.Now take jaggery syrup in a pan and heat it up.Keep stirring until it is thick.
How to make Adhirasam Recipe - Step6
Keep checking the syrup by poring it on a plate containing water.First the syrup will dissolve in water when poured.At one stage when add few drops of the syrup it will not get dissolved in water it will stand still like this.Now gather it with your hands, it will form a loose ball more like a jelly.This is soft ball consistency, it will easily slide from our hands,yes this is the right stage we are looking for.If you pass this stage, the ball will become hard and your athirasams will become hard.
How to make Adhirasam Recipe - Step7
Immediately switch off(we are doing this to avoid the syrup from passing to next stage).I resrved a tbsp of jaggery syrup alone.Now add the flour and keep mixing.
How to make Adhirasam Recipe - Step8
Mix it well without any lumps.It will be a little loose.I formed a ball but it went flat in few mins.Now transfer to a airtight container and set aside for a day in room temperature.You can keep this dough for about a week.But after 1 day keep refrigerated if you are planning to make athirasams later.
How to make Adhirasam Recipe - Step9
This is how tight it was the next day.Add a  tsp of ghee and knead it once.Then pinch and roll into lemon sized balls.
How to make Adhirasam Recipe - Step10
I got 9 balls and 1  tiny ball which I used for testing ;) Now take banana leaf / polythene sheet,grease it with little oil / ghee, take a ball keep on the banana leaf and flatten it with your fingers, it should be slightly thick.Heat oil(enough for the athirasams to immerse fully) in a kadai in parallel.
How to make Adhirasam Recipe - Step11
You can see how thick it is in this pic.Oil should not be fuming hot,lower the flame when you drop the athirasam as it will get cooked quickly.Carefully drop one athirasam,it will first float on top.
How to make Adhirasam Recipe - Step12
Then slowly it will puff up,carefully flip over and cook in low flame till reddish brown on both the sides.Do not cook in high flame.
How to make Adhirasam Recipe - Step13
Press it with a laddle to drain excess oil,Then drain in tissue paper.
How to make Adhirasam Recipe - Step14
Serve with tea.
Adhirasam Recipe

Busu busu athirasams ready? And I am ready to attack, Now what are you waiting for, go soak the raw rice :) I enjoyed clicking athirasam, they looked gorgeous that I was so tempted to finish the shoot and attack them haha :D

Adhirasam Recipe

My Notes:

Choosing correct raw rice(maavu pacharisi) and  jaggery(paagu vellam) is the first key to get the authentic perfect tasting athirasams.
I reserved 1 tbsp jaggery syrup but my sil told she added the entire 3/4 cup syrup and it was still perfect.
You can keep this athirasam dough for about a week, but after 1 day refrigerate it.
Keep checking the syrup very now and then so that the correct consistency is not missed.
The rice should have little moisture,it should not be dried fully.
Do not use fine sieve, the holes can be slightly bigger so that we can get slightly coarse flour.
Incase if you don't get paagu vellam,go ahead with yellow jaggery but the color will be light shade,even the taste might vary.
I made 2 in the banana leaf, while one was cooking patted the third one.As I had just 9 it was easy for me to handle alone.If doing in bulk you need a helper for sure.
Jaggery consistency is the most important, so be keen in getting it right then everything will fall in place.
Fry the athirasams in low medium else the outer will get browned soona dn the inside will not be remain uncooked.
If you have kept the dough in fridge then bring to room temperature then start making athirasam.
If the dough is too tight,then sprinkle little hot water and knead it once before shaping.
If the  dough is too loose, add 1-2 tbsp idiyappam flour, not more than that.
Once taken out from oil, it will be crisp after cooling down it will be crunchy at the sides with a soft inside.
I used dosa thiruppi to press and drain excess oil,you can even use a davara(flat bottomed bowl) to do it.
Adhirasam Recipe

Seeni Sev Recipe - Sweet Sev - Inippu Sev Recipe

24 Oct 2016 09:31


Seeni Sev Recipe
Seeni Sev is my favorite.I love all sweet recipes especially when sweet murukku.Kovilpatti and Sattur are famous for this cheeni sev / seeni sev apart from kadala mittai. I don't really remember when I tasted seeni sev first but I loved it like anything that I finished half of it myself.As there are no sweet lovers at home except me, I knew I will end up eating everything so made only very little but to my surprise this little of girl of mine who is not fond any murukku tasted it and liked it.

I was searching for seeni sev recipe,finally found it here.

Seeni Sev Recipe

Seeni Sev Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 1 cup
Recipe Category: Snack | Recipe Cuisine: South Indian 

Besan Flour - 1/2 cup
Rice Flour(Idiyappam Flour) - 1/8 cup
Salt - to taste
Hot Oil -1/2 tbsp
Oil - to deep fry

To make sugar syrup:

Sugar - 1/2 cup
Water - 1/4 cup
Cardamom powder - 1/8 tsp
Dry Ginger powder - a pinch

Method:

In a mixing bowl - measure and add besan flour, rice flour along with required salt.Add hot oil to it.
How to make Seeni Sev Recipe - Step1
Mix it well with your hands,then add water little by little.
How to make Seeni Sev Recipe - Step2
Gather together to form a nonsticky dough like this.Shape it into a log and keep it ready.Fix your thenkuzhal murukku mould.
How to make Seeni Sev Recipe - Step3
Now fill the murukku press with the dough,in parallel heat oil.When oil is hot,drop a pinch of batter to check it comes up immediately, then oil is at the correct temperature.Squeeze in circular motion,do not crowd,just 2 layers is enough.
How to make Seeni Sev Recipe - Step4
Fry till golden and until shh sound ceases.Drain in tissue paper.Once it cools down,break it and set aside.
How to make Seeni Sev Recipe - Step6
Take sugar in a pan,add water to it.Heat it up.
How to make Seeni Sev Recipe - Step7
Add cardamom and dry grinder powder,keep cooking.Sugar will first dissolve then start to thicken up.
How to make Seeni Sev Recipe - Step8
Keep a small plate of water and keep checking.When you add few drops to the plate first the syrup will get dissolved after sometime it will stand still in water without dissolving and try to gather and form a ball,it will form a little loose ball,this is the right consistency we want.
How to make Seeni Sev Recipe - Step8
Switch off.Now add the broken sev and toss it well.
How to make Seeni Sev Recipe - Step8
Toss it for a minute and leave it undisturbed,in few mins sugar will be coated so beautifully.Cool down then store in airtight container.
How to make Seeni Sev Recipe - Step8
Serve.
Seeni Sev Recipe

My Notes:

Do not overcook, it should golden.
Regulate flame and cook, do not cook in high flame.
I used my thenkuzhal press to get this shape.
If you are making in larger quantity keep the dough closed to avoid from drying.
If the dough is too dry sprinkle little water.
Once you reach the right sugar syrup consistency,switch off then toss else it will pass onto next stage and will harden faster, this will not give even coating.
Seeni Sev Recipe

Puzhungal Arisi Murukku Recipe - Parboiled Rice Chakli Recipe

23 Oct 2016 08:36


Puzhungal Arisi Murukku Recipe

Puzhungal Arisi Murukku is an age old traditional method of making murukku.I always wanted to try this method of making murukku using wet batter but didn't have any proper recipe.Then last week when I was casually saying this to my maid,she got me this recipe from her sister and I tried it the very next day itself.I never thought grinding method gives such crispy and light murukkus,we all loved it so much.It had a great flavour too.I grinded the batter when I soaked for idli dosa batter so it was easy for me to wash the grinder too :)

Puzhungal Arisi Murukku Recipe

I am so in love with my pithalai murukku press that I got last year and am putting it to good use.The screw type press is very easy to use and requires no major pressure as in other murukku press I have.

Puzhungal Arisi Murukku Recipe

Puzhungal Arisi Murukku Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 20 murukkus
Recipe Category: Snack | Recipe Cuisine: South Indian 

Parboiled Rice - 1 cup
Roasted Gram dal - 1/2 cup
Butter - 1 tbsp(in room temperature)
Dry Red Chillies - 2
Jeera - 1/2 tsp
Ajwain - 1/2 tsp
Salt - for taste
Oil - for deep frying

Method:

Measure 1 cup parboiled rice,rinse it well drain water,Then soak it in water till immersing level for atleast 2 hrs.Then grind it in wet grinder along with 2 red chillies.
How to make Puzhungal Arisi Murukku Recipe - Step1
Add very little water as possible and grind atleast for 30mins to get a smooth thick batter like this.
How to make Puzhungal Arisi Murukku Recipe - Step2
Take fried gram dal in a mixer jar and grind it to a fine powder.Sieve it in a fine siever.
How to make Puzhungal Arisi Murukku Recipe - Step3
Discard the coarse particles.In a wide mixing bowl - add rice batter along with butter,salt,jeera,ajwain and fried gram dal powder.
How to make Puzhungal Arisi Murukku Recipe - Step4
Mix well to form a smooth nonsticky dough,mine was too dry so sprinkled little water to get a smooth dough consistency.
How to make Puzhungal Arisi Murukku Recipe - Step5
Take a portion, Grease the murukku press and use the murukku press(I used the thenkuzhal mould).Fill the dough till 3.4th of the murukku press.
How to make Puzhungal Arisi Murukku Recipe - Step6
 Start pressing..I usually press in 2 laddles and flip it in oil.Heat oil , check by adding a pinch of dough if it raises immediately with a shh sound then the oil is ready.
How to make Puzhungal Arisi Murukku Recipe - Step7
Now carefully flip over the prepared murukkus and deep fry till golden.Fry in batches.Repeat the process until the entire dough finishes.Drain in tissue paper and store it.
How to make Puzhungal Arisi Murukku Recipe - Step8
Serve with tea.
Puzhungal Arisi Murukku Recipe

My Notes:

Do not overcook, it should golden brown.
Regulate flame and cook, do not cook in high flame.
I used my thenkuzhal press to get this shape.
If you are making in larger quantity keep the dough closed to avoid from drying.
If the lines break then butter is more so add a little more rice flour mix then press.
If you have grinded the batter little loose add 1-2 tbsp rice flour along with fried gram dal powder to get the desired dough consistency.
If the dough is too dry sprinkle little water.
Puzhungal Arisi Murukku Recipe
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