Wednesday, October 31, 2012

My First Award for the blog

Let's Party Prasadam Event - Round up and Winner Announcement

Thank you for hosting such a wonderful event and I enjoyed particpating. Since I am new to bloggers world and this being my first award for my blog it means a lot to me.
Hugs and love WeR SAHM. Sorry just happen to see the event result only today.




Thuviyal with ridge gourd

This vegetable most of us avoid using much, you can make stew it tastes really nice, will post that soon. However try this out no one will say that this dish is made with this vegetable.
Have been really busy at office and at the home front and unable to post the recipes daily, will do it slowly right,
Cheers and you guys all have a gr8 day!!

Ridge gourd  – 1
Red chillies – 2 to 3
Urad dhal – 2 tablespoons
Asafotida – a generous pinch
Tamarind – A lime size OR u can add to your taste  but don’t reduce
Salt – 1 teaspoon or as per taste
Oil – 2 teaspoons

Saturday, October 27, 2012

Chocolate Cake Pops - Eggless

Eid Mubarak!!

Why should we eat cake in slices, its fun to have this way too. Try them its a bit lengthy procedure but the kids will love it this way.  If you are ok to buy a readymade mix and make a cake even then its fine, all you have to do is just make the pops, just follow the below procedure.

For the cake:
1 ½  cups flour
¼  cup cocoa powder
4 tbsp  fine sugar
2 tsp baking powder
1  tsp baking soda
1 tin =  400gm sweetened condensed milk
150 gm butter melted
1 tbsp vanilla
1 cup  water

Wednesday, October 24, 2012

Molten Lava Cake

I always loved this cake at the Chilis outlets in Dubai.  Its gooey and soft inside and goes well with vanilla icecream.
So busy to grab it that we completely missed to capture the cake, some how managed a pic on the mobile. Surely will make this again and put a nice pic.
It’s a very simple and easy desert and everyone will love it.

Semi sweet baking chocolate - 115gms
Butter - 115gms
Eggs – 2 nos
Sugar - 75 gms
All-purpose Flour – 40gms
Butter - for greasing ramekins
 In a double boiler, melt chocolate. Once chocolate is melted add butter and mix until the butter melts fully and let this cool down a bit.

In a medium mixing bowl, beat Eggs and Sugar until light and fluffy.

Add chocolate and butter mixture into the eggs, add all-purpose flour and mix until well incorporated.

Butter bottom and sides of ramekins or small bowls and pour in mixture  about ¾ of the bowls/remkin

Place ramekins on a baking tray and bake at 180 C for 10 - 15 minutes. If you like more gooey molten inside cook lesser and  longer for stiff inside.

Serve hot with vanilla ice cream.


Monday, October 22, 2012

Brownies Stuffed With Oreo Biscuits


¾  cup butter
2 tsp vanilla
½ tbsp baking powder
3 eggs  at room temperature
½ tsp salt
1 cup sugar
250 gms  semisweet chocolate chips
90gms -  unsweetened chocolate, chopped
½  cup flour
2 cups chopped Oreo cookies aprox. 20 cookies


Arrange a rack in the middle of the oven and preheat to 350°F. Line and butter  an 8" x 8" baking pan.

In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool down for 5 minutes.

Sunday, October 21, 2012


Rice flour – 3 cups
Besan flour – 1 cup
Red chilli powder – 2 tsp
Asafotida powder – 1 tsp
Salt – 2 tsp or as per your taste
Butter or ghee – 4 tablespoon
Oil for deep frying

Sieve both rice and besan flour.
Put it in a broad vessel, red chilli powder, asafotida and salt and mix well. Melt butter or ghee and pour over the flour. Mix well with a spoon then divide the flour into 3 to 4 parts.

Saturday, October 20, 2012

Aloo Bajji & Potato Rings


·         1 large potato
·         2 Large Onions
·         ¾  cup Besan Flour
·         ¼  tsp red chilli powder
·         A pinch of  asafoetida
·         A pinch baking soda
·         Idli batter – 2 tbps (Optiona) *
·         Salt to taste
·         Oil for frying

*Normally when I make any bajji I add this iddli batter mix, as this will make the bajji so crispy and light.  If you don’t hve the batter just ignore but still the bajji will be nice and yummy.

Thursday, October 18, 2012

Mysore Masale Dose

Prep Time:       About 15-20 mins for grinding and 2-3 mins for cooking each dosa;
Makes:              About 10-12 dosas;


For Dosa Batter
(I have ground this batter in mixie)
1 cup urad dal
3 ¼  cups rice
¼  cup chana dal
2-3 tbsp methi seeds
2-3 tbsp thick poha
1 tsp Ghee/Butter/Oil for each dosa
Salt as per taste

Wednesday, October 17, 2012

Karigadubu or Karjikaya or Gujiya

Prep Time: About 30-40 mins;
Makes: About  12-15 pcs



For the dough:
1 cup Fine Rava 1/4 cup All purpose flour
1-2 tbsp Ghee/Butter
Water, for preparing the dough
Oil for Deep Frying
*  Please use ONLY FINE RAVA. The regular upma rava is not suited for this

1 cup all purpose flour
1/4 cup  fine semolina
1-2 tbsp Ghee/Butter
Water, for preparing the dough
Oil for Deep Frying

Tuesday, October 16, 2012

Rava or Semolina Ladoo

Navarathri greetings to  you and your loved ones!!

Makes : 12 – 15  ladoos.

2 cups fine semolina (do not use the regulat thick version)
1 cups grated copra  or fresh coconut
1 ¾ - 2 cups powdered sugar * adjust your level of the sweet
¼  cup ghee (I used only 1 tbsp for frying broken cashew and raisins
1 tbsp. cashewnuts (broken)
1 tbsp. raisins
 1 tsp  cardomom powder
¼  cup warm milk, few strands saffron(optional)
Edible camphor – a pinch


Heat 1 tbsp. ghee in a kadai and fry the cashew nuts to a golden brown and   keep it aside. Fry the raisins in the same ghee and remove and keep it aside.

Monday, October 15, 2012

Butter Chicken

For The Chicken

1 cup whole-milk yogurt
1 tbsp peeled, grated ginger
1 tbsp peeled, minced garlic
2 tbsp  Indian tandoori masala ( store bought  - I used Sanjeev Kapoor)
¼  cup tomato puree
2 tbsp fresh lime juice
2 tbsp melted butter or ghee
8 skinless, bone-in chicken thighs (make slits in the chicken to allow the marinade to penetrate)
Salt, to taste

Sunday, October 14, 2012

Carrot and green peas mezhukkupuratti


Carrot – 2 cups                                                                                                                                    Grean peas – ½ cup                                                                                                                             Turmeric – a pinch                                                                                                                                   Onion big – 1 no
Red whole chillie – 4 – 5nos                                                                                                                                                      
Coconut oil
Salt to taste

Onion – 1 no &  Red chillie – 4 – 5nos.
·        Dunk the above 2 into a mixer and just use the pulser and crush them

Friday, October 12, 2012

Semolina Onion Vada and Chutney


1 ½  cups of roasted semolina
¼   cup all purpose flour
2 tbsp  rice flour                                                                                                                                          2 tbsp – urud dal powder
4 green chillies chopped
A small piece of ginger chopped
One big size onion chopped
Curry leaves chopped with hands – 1 sprig
Coriander leaves chopped – 3 sprigs
¼  tsp baking soda
¼  cup yogurt
Water as per your need to mix the dough
Salt to taste
Oil for frying

Mix all the ingredients together so that it becomes a sticky dough. Make small balls of the mix ,flatten them to make thin discs with the palm of your hands (keep your palm wet ) and fry them out in medium hot oil till golden brown in colour.

Wednesday, October 10, 2012

Boondi Laddu

This is one sweet my hubby loves to have it any time, I avoid adding ghee as we don’t like the smell of it. Sound funny right but that’s how its me n my hubby don’t like it and avoid using it much possible in the dishes. However, believe me the smell of the edible camphor in the sugar syrup is a wonderful combination and it tastes great J

Monday, October 8, 2012

Unniappam -100th Post & 5,000 hits on my blog page!!

 and 5,000 hits on my blog page

This is my 100th post and 5,000 hits on my blog page. I wanted to  thank each on you  who have visited  and read my blog. Thank-you for all your views, comments, and recommendations. With all your support I have reached this milestone and hope you all will support me more. Thanks you once again!! Looking forward to receive your suggestions and comments to improve more.

Unniappam (deep fried sweet rice cakes)

One more recipe to the popular snacks of  Kerala. I don’t think you can find anyone who wont like this one. The combination of molasses, ghee, banana, rice flour, coconut is absolutely fanstastic. A special cast iron mold called  “Appakaram”  is needed to make this.
When you visit the temples in Kerala, we get these as  prashads too. 

Makes : 20 – 25 Unniappams (depending upon size of the mold)

Ingredients : 

Raw Rice  - 2 cups
Coconut bits - ¼   cup
Oil for frying
Ghee – 1 tbsp
Cardamom -  4 pods
Ripe small bananas -  3 nos
Jaggery  - 1 cup (more or less to your taste, I had to add one cup, start with ¾ cup)
Salt  a tiny pinch

Sunday, October 7, 2012

Carrot and green peas mezhukkupuratti

Carott – 2 cups
Grean peas – ½ cup
Turmeric – a pinch
Onion big – 1 no
Red whole chillie – 4 – 5nos
Coconut oil
Salt to taste

Onion – 1 no
Red chillie – 4 – 5nos.
·        Dunk the above 2 into a mixer and just use the pulser and crush them

Dulce de Leche Brownies

Preparation Time – about 10 minutes
Cooking Time – about 45 minutes
Yield -12 brownies
Adapted from David Lebovitz
8 tablespoons  (115g) salted or unsalted butter, cut into pieces
6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (25g) unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200g) sugar
1 teaspoon vanilla extract
1 cup (140g) flour
 1 cup  Homemade Dulce deLeche
 optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped 


You can find this dish in the Kerala sadhya, you can make this with pumpkin along, or elephant yam with pumkin. The original way to make erissery for sadhya is with raw banana and elephant yam which I have here.

When you make this dish to one level till you add the tempering the masala is nice yellow, the moment we add the tempering the entire curry changes its colour. The flavor of the fried coconut in coconut oil enhances the dish so much and it tastes good.
Try this recipe you all will love it.

Saturday, October 6, 2012

Orange Custard with fruits and Vegetables

This one of the best dish  to have, infact you can treat this as a salad or a custard in the dessert category, left to you where you want to serve this. Very comfortable food for the body as it has curd, cucmber and all kind of other fruits to keep your body cool. The best is you dont have to cook and just stir and ready to use.

Try this recipe you all will love it.

Basbousa or Namoura or Semolina Honey Lemon Cake

Namoura, the famous Lebanese pastry made with semolina, soaked in sugar syrup and decorated with almonds is a traditional sweet treat that everyone enjoys. This delicious dessert is very popular in the Middle East under different names. In Lebanon it is Namoura, in Egypt it goes under Basbousa. It is also popular in the Jewish kitchens under the name of Tishpishti and is generally made during the Passover holidays. Typically found on trays of arabic pastries alongside Baklava, Namoura is a delightful pastry that you'll definitely love!
Just mixing and no beating or no hardships but amazing J. You may top us with almonds and nuts of your choice. I don’t prefer to add any nuts I just top this with some coconut and sugar powder.

Friday, October 5, 2012

Chocolate Buttermilk Pound Cake


1 cup plain flour
¼  cup whole wheat flour
½  tsp baking powder
¼  cup cocoa powder {I heaped it}
¼  tsp baking soda
¼  tsp salt
½  cup unsalted butter, room temperature
1 ¼  cup  sugar
2 eggs
100ml buttermilk
1 tsp pure vanilla extract

Thursday, October 4, 2012

Medu Vada or Uzhunu Vada

The first thing we go to a restaurant for breakfast everyone loves to have a bite of this yummy vada or you can call it as our South India doughnut. Not much of hardships to make this, you just  have to ensure that you grind this batter thick and very soft  without the urud grains.  Some add baking soda to it to make it crisp but I have not added here to this recipe. You can do so if you like to add a pinch of the soda.

Whilst  you make the sambar vada, dip the vada in water for 3 minutes and then drain the water with your palms by squeezing. Then add hot sambar (I have a huge story to share about sambar, the day I make my post you all will read it and  laugh at me but okay still I will write ok  - thats a promise) and garnish with coriander leaves (take a close look at my pic  i forgot to add) and some chopped onions. I guarantee you its so wonderful and delicious and tastes so different form the  restaurant.

Normally I dont sit to grind for vada seperately reason being I need very small quantity and its difficult for me to grind in the wetgrinder, so what I do is when I grind my weekly idli batter I add up more urud and then take some and use for vada. Simple as that it is.

Try making and enjoy this Vada.

Makes : 10 – 12 (upto the size  you make the vadas)

Ingredients :
Urad dal  - 1 cups  (I used half split)
Rice flour -  1 tbsp
Onion chopped - ¼  cup
Green chillies -  2 nos
Curry leaves - 1 sprig
Black pepper crushed -  1 tbsp  
Salt to taste
Oil to fry 


Tuesday, October 2, 2012

Vegetable kurma

Serves (4 - 5 Adults)


Mixed vegetables chopped to small cubes  - 2 cups (like potatoes, carrots, green peas or any vegetables you like)
Onions medium sized-  2 nos
Chopped ginger and garlic - 1 tbsp
Turmeric powder -  ½  tsp
Coriander powder - 2 tsp
Curd – ¼  cup
Garama masala whole (like cardamom – 2 nos, cloves 2 nos, cinnamon stick a small piece
Tomato large -  1 no
Green chillies - 5 nos split length wise
Red chilly powder -  1 tsp
Chopped coriander leaves & curry leaves – 2 sprigs

For Masala (grind these) 

Grated coconut -  1 cup
Cashew nuts -  5 Nos
Raisins  -  1 tbsp
Fennel seeds – ¼  tsp

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