Friday, October 24, 2014

Diwali - Follow Up

Continuing the Diwali theme - I appreciate those who tried out, gave your feedback and shared the photos with me. THANKS.....

Below are the likes and click on the photos for the links of these:-

Diwali Legiyam - Chennai

Diwali Legiyam
Diwali - Legiyam
Feedback:- This is my first attempt for this and It came out well.
0 - X - 0 
Vanilla Choco Burfi - Coimbatore
Vanilla Choco Burfi
Vanilla Choco Burfi
Feedback:- The layers were separated initially and with your suggestions, made corrections and it came out perfect.

0 - X - 0
Ribbon Pakoda - USA
Ribbon Pakoda
Ribbon Pakoda
Feedback:- Followed the blog recipe and it came out nicely.
0 - X - 0
7cup Burfi - Bangalore
7 Cup Burfi
7 Cup Burfi
Feedback:- Followed the blog recipe and It came out well but very soft.
0 - X - 0
Badam Burfi - Chennai
Badam Burfi
Badam Burfi
Feedback:- Followed the blog recipe and It came out nicely but I need to try again to get nicely shaped cuts. 

0 - X - 0
Badam Burfi - Bangalore

Badam Burfi
Badam Burfi
Feedback:- This came out very well and shall get a great photo next time.

0 - X - 0
Dry fruit Halwa - Coimbatore

Dry Fruit Halwa
Dry Fruit Halwa

Feedback:-  This recipe is new to me and Simply awesome !  Liked by all.

0 - X - 0

Mysorepak - USA

Ghee Mysore Pak

Feedback:- Followed the blog recipe.

0 - X - 0
Rawa Ladoo - Singapore
Rawa Ladoo
Rawa Ladoo
Feedback:- Got the Measure and Method right.

0 - X - 0
Thenkuzhal - Singapore

Feedback:- Got the nice colour and texture...Sharing this with you.

0 - X - 0

Omapodi - Bangalore

Omapodiv- Mixture
Feedback:- Instead of Omum water - grinded Green Chilli and Omum and took its extract.

Wednesday, October 22, 2014



Hope everyone had a Grand Diwali....
இஞ்சி சாறு ரசம்
My Mom used to make this frequently.
This is a hot ginger drink nicely flavored with lemon juice. 

Comfort drink that helps digestion. 
After an eating binge during Diwali (rich food, sweets, snacks etc) some may feel heaviness. 
To subside the heaviness take this drink. (விருந்துக்கு பின் மருந்து)

Notes on the Ingredients:-
Ginger:- Energy circulation and increases metabolic rate.
Coriander Seeds:- Flavorful, contains dietary fibre and iron.
Cumin Seeds:- Stimulates digestive juices. 
Lemon:- Vitamin C, maintains immune system.
Honey:- Wide array of vitamins and nutrients

Ingredients Needed:
1.  Ginger big piece (skin removed and chopped roughly) 2 tablespoons
2.  Coriander Seeds 2 tablespoons
3.  Cumin Seeds 1 tablespoon 
4.  Water - 2 cups
Grind the above ingredients in Mixer adding water and filter the juice. 
Repeat the process at least 2 times to extract the core flavor of all the ingredients.
This can get you roughly 2 glasses of juice.
5.  Sugar 1-1/2 tablespoon
6.  Lime juice according to taste
7.  Honey 1-1/2 tsp

 1.  Heat a thick bottom vessel and add Sugar and sauté for a minute then add Ginger Juice.
 2.  Mix well and allow it to boil.
 3.  Switch off the stove add lime juice and honey mix well.
This is best enjoyed when hot...

Get relieved ......

If you want this prepared for a different portion, then the measure is like this - same portion ofCoriander seeds and Ginger + half portion of cumin seeds.

Tuesday, October 21, 2014

Diwali wishes

Diwali Wishes to All !!
 Click on the Photo to go the link
Diwali Sweets
Diwali Snacks

Saturday, October 18, 2014


Badam Burfi (Almond Burfi) 

Badam is considered an elite ingredient in Indian cuisine. 
For any important occasion a dish with Badam is a must.
Let's go for a simple recipe that never fails and can give good result even for a first timer......

Ingredients Needed:-
1.  Badam - that is soaked in hot water and its skin peeled and cooled.
2.  Milk as much as needed to grind the Badam to paste.
3.  Sugar  - equal measure (for a cup of badam paste  - a cup of sugar)
4.  Ghee for one cup of paste 2 tablespoon 
5.  Food Colour (optional)
6.  Few strands of Saffron

Method :-
1.  Grind Badam into paste adding required Milk (paste should be of chutney consistency) thick paste.
2.  Measure the paste, add Sugar as indicated above.
3.  Mix these in a heavy bottom kadai adding Ghee, half in measure only, now.
4.  Cook till the mix melts and as bubbles form (as in pic), switch off the stove.

5.  Mix nicely for about 5 mins, till it is thick and creamy. At this stage add food colour and Saffron.
6.  Add 1/2 tablespoon of ghee and stir continuously.
7.  Mixture will leave the sides and will become very thick and now goes the remaining 1/2 tablespoon of ghee.
Switch off the stove and keep stirring for few more minutes.

8.  Pour this mixture in a greased plate, spread it nicely, evenly and flatten it.
9.  When it is still warm, with a greased knife, cut into desired shapes.
10. When it has cooled down take out the pieces store it in a airtight container.

Mouth melting Badam Burfi  is ready to Enjoy...with your near and dear......

Friday, October 17, 2014

MINI THATTAI (மினி தட்டை)

This snack item usually prepared normal or big sized. This time we shall go for a mini version, like a party snack.
This is a savory dish to serve with tea / coffee. Kids would enjoy this if this is packed in their lunch.

Mini Thattai (மினி தட்டை)

Ingredients Needed:-
1.   Rice Flour (Kozhukkattai Mavu can be used) or else store bought rice flour. 1cup
2.   Urad Dal Flour (Varutha Ulundu Mavu) 2 tsp
      (Roast urad dal in kadai without any oil till golden brown, powder and sieve it)
3.   Dry Red Chillies - 4nos
4.   Grated Coconut 1-1/2 tablespoons
5.   Hing / Perungayam
6.   Ellu (Seasame seeds) 1-1/2 tsp
7.   Salt to taste
8.   Ghee - 3 Tsps. (Thick or Coarse)
9.   Curry leaves - few - optional.
10. Water to knead 

Thattai - Steps

1.   Sieve Rice flour and fry till hot. Measure - 1 cup.
2.   In a broad vessel Mix Rice flour, Urad Dal Flour, Ellu/Sesame seeds and Ghee.
3.   Grind coconut, Redchillies, Hing, Salt, Curry leaves - Use minimum water and make into thick paste (like chutney)
4.   Add this paste to the Rice Flour Mixture and mix well.
5.   Sprinkle little water and make dough .
6.   Spread a white cloth (preferable to check the colour) soaked in water and squeeze dry it nicely.
7.   Leave the left portion of the Cloth free and use only its right side
8.   Make small balls of gooseberry size from the kneaded dough and Place the balls, leaving gap in between them on the cloth.
9.   Flip the left side of cloth over the rice balls.
10. Take any flatten base cup to press these rice balls so that they become flat and thin.
11. Let the thattai dry for some time .
12. Heat oil in a kadai fry these Thattai's few at a time till golden and crisp.
Thattai - In Oil
Thattai is a Any time snack, full of flavour and cannot be stopped with just one !

If using Refrigerated Flour wait until it is brought to room temperature.
Sieving is a must to get the Thattai in its Crispness.
Allow the Thattai to dry for sometime in the cloth. If its still wet and you fry, it will puff like puris and will not be crispy.

Thursday, October 16, 2014


7 Cup Burfi
7 portions of Ingredients make this Burfi.
Easy to make.

Ingredients Needed:
  1. Gram Flour (Besan - Kadalai Maavu) 1 cup.
  2. Grated Coconut - 1/2 cup
  3. Powdered Cashew - 1 cup 
  4. Ghee - 1 cup 
  5. Milk - 1 cup 
  6. Sugar - 2 1/2 cups

1. Heat 1tsp ghee in a heavy base pan and roast gram flour for 4 minutes in slow flame.
2. Mix all the remaining ingredients.
3. Bring it to a boil and Cook in moderate fire.
4. When it leaves the sides, switch off and add cardamon powder.
5. Mix well and pour on a greased plate. 
6. When it is still warm cut into pieces.

Enjoy the Burfi !!

1. If you cook for more time the burfi will become powder.
2. If your cook for lesser time you wont reach burfi consistent.
For safer side, when it starts to leave to the sides, switch off the stove and briskly stir for 5 minutes.

Tuesday, October 14, 2014

UKKARAI (ஒக்காரை)

Ukkarai / Okkarai (ஒக்காரை) is a Traditional South Indian Sweet belonging to Madurai and Thirunelveli regions that is made during Deepavali .
Jaggery, Coconut are used in this Protein rich dish. 

During Deepavali its rainy season in South India and this sweet can give warmth and energy in that wet and chill weather.

Ingredients Needed:-
1.  Channa Dal (Kadalaiparuppu) 3/4 cup
2.  Moong Dal (Paasi Paruppu/Payatham Paruppu ) 1/4 cup
3.  Jaggery 1 cup
4.  Water 1/4 cup
5.  Grated Coconut 1/2cup
6.  Cashew Nuts 12 nos (Broken into small pieces)
7.  Ghee 1/2 cup + 2 tsp
8.  Elaichi Powder 1/4 tsp

1.  Dry Roast the Dal for a while and soak in water for 1 hour. (Small amount of Ghee can be used for this.) 
2.  Grind into coarse paste.
3.  Heat Ghee 1/4 cup + one tablespoon and fry the dal paste.
Keep the stove in medium flame, o
therwise the dal mixture will get burnt, till it resembles like bread crumbs.(by this time dal would have been cooked well.) To get this consistency, add the ghee little by little.
4.  In another vessel put jaggery and water stir and cook till jaggery melts, strain this syrup .
5.  Again boil the jaggery syrup till thickens. For testing keep water in a cup and pour the jaggery syrup, it should not dissolve or dissipate. It should settle at the bottom nicely. (Check photo)

6.  To test whether it's done correctly in small plate put dal mixuture on that pour few drops of syrup and mix the dal and syrup. If they merge nicely, its good. If you see little water in that mixture after adding syrup, then the syrup needs a few more minutes of boil.
7. Now in dal mixture pour jaggery syrup little by little and mix well.
At this stage add remaining ghee.
8. In pan heat 2 tsp of Ghee to fry Cashew nut till golden, then add grated coconut and fry till light brown.
9. Add this Cashew Coconut mixture and elaichi powder to the cooked ukkarai and mix well.

Try this dish for the Upcoming Deepavali..

Will You ?