Sunday, November 20, 2011

Chocolate Walnut Brownie

Shall we go for a Chocolate Walnut Brownie (eggless)?


1. Maida - 1 cup
2. Sugar - 50 gms
3. Butter - 50 grms
4. Condensed Milk - 1/2 cup
5. Baking Soda - 1 tsp

6. Baking Powder - 1 1/4 tsp
7. Chopped walnut and Almonds - 1/4cup (reserve some for decoration)
8. Cooking Chocolate (I used Hersheys semi sugar ) - 125 grms.
9. Water - 60 ml

For Baking:-
1. Oven Pre-heat - 180C for 10 mins.
2. Butter Paper
3. Baking Tray

Method :-
1. Sieve Maida, Baking Powder, Baking Soda twice and Keep aside.
2. Mix Condensed Milk and Water in a Bowl.
3. Double boil the Chocolate. (In a big vessel boil water and in that Boiling water Keep the Chocolate in a vessel to melt)
4. Beat Butter and Sugar till creamy.
5. Then add condensed Milk, Melted Chocolate and mix well.
6. Now goes Flour and Chopped Nuts, mix gently.
7. In a Baking tray put butter sheet and Pour this mixture, level it by gentle shaking.
8. Bake in preheated oven till 40 mins or till done.

And Do I need to tell you what you enjoy most............ .
...Warm Brownie with Vanilla Ice cream and/or Chocolate Sauce......

a. Garnish remaining Nuts when its half baked.
b. Completely cool and cut into squares.
c. White Choco Chips can be Sprinkled while baking to get double choco brownie.

Sunday, September 04, 2011


Kuzhi paniyaram is a savory dish . It looks like small ball with all
Spices and vegetables. It tastes hot, salty, sour, garnished with coriander
And curry leaves.In Southern India we usually make this dish in a particular
utensil.We call it as paniyaram pan. It has small pits.
Paniyaram batter


* Left over idli batter or dosa batter 2 cups
* Salt to taste
* Curry leaves one string
* Coriander leaves finely chopped 2 tablespoons
* Green chillies finely chopped 2 nos
* Ginger one small piece finely chopped
* Soaked Bengal gram dal 3 tablespoons.
* Onion cut finely 1
* Grated Carrot one
* Oil for frying
* Mustard seeds ½ tsp
* Cumin seeds ¼ tsp
* Hing Little
Preparation of paniyaram

Method :

In a kadai heat about 2 tablespoon of oil .
Season with mustard seeds and curry leaves.
Sauté onion , greenchillies till soft.
In bowl take batter add salt ,fried onion, soaked Bengal gram dal,
Coriander leaves, ginger and cumin seeds.
Mix well.
In a paniyaram pan putting ½ tsp oil in each pit and heat it.
When oil is hot put one big spoon full of batter in each pit.
Cover with a lid for few minutes.
Turn over and fry well both sides.
This is a wonderful snack for everybody

Kuzhi paniyaram

Each and every time pour oil,heat it and make paniyarams

Tuesday, August 25, 2009


Traditional Indian Sweet.

Ingredients Needed:

1. Maida 1/2 kg
2. Baking Powder 1/2tsp
3. Cooking Soda one pinch
4. Salt one Pinch
5. Kesari food Colour One Pinch
6. Sugar Powder 2 tablespoons
7. Ghee 150 gms
8. Sugar 500gms
7. Elaichi Powder
8. Oil for frying
7. Curds 2 table spoon
8. Water to knead


1. Sieve Maida, Baking Powder, Sugar Powder, Salt, Cooking Soda all together and keep it in a wide bowl.
2. Add Ghee, Kesari Colour (Optional), Elaichi Powder, Curds to the flour and mix well.
3. Knead with water like Poori or Roti dough and keep it aside for 30 mins.
4. Take small lemon size ball roll and flatten it and give thump impression.
5. Heat oil in a Kadai/pan, fry these badhushas in medium flame till done.(it will take longer time to fry in medium flame, this helps the Badhusha to get inside out.)
6. At the same time, Make sugar syrup. In a thick bottomed vessel add sugar and 1 1/2 cups of water and make syrup to one string consistency.
7. Soak this Badhusha until the next batch is made.
8. Remove from Sugar syrup, cool and serve .
9. Any syrup is left over, pour over Badhusha.
10. Garnish with Sliced Almonds.
1. Heat oil and reduce the flame while frying Badhusha.
2. You can use Self Raising Flour instead of Maida.
3. Adding curds gives a nicely layered Badhusha.
4. Butter can be used in place of Ghee.(Same measure)
5. While mixing with Ghee/Butter the flour should resemble like bread crumbs.

Badhusha - Badhshah of Indian Sweet.

Friday, October 24, 2008

Srathul (Thinner version of Nada Pakkoda)

Typical South Indian Crunchy Snack.
Quantity will be more in final product.

Ingredients Needed:
1. Rice Flour 2 1/2 cups
2. Gram Flour (Kadalai Maavu) 1 cup
3. Salt to taste
4. Hing
5. Red Chilli Powder - According to taste
6. Ghee + Oil Each 1 1/2 tablespoons
7. Water to knead
8. Oil for frying


1. Sieve both the flour and mix it with Salt, Hing, Chilli Powder and Keep it aside.
2. Heat Ghee and Oil. Pour hot oil over flour and mix well, till it resembles bread crumbs.
3. Add Minimum water and knead it to a stiff dough.
4. Heat oil in a Kadai and take a ball size dough and rub it on Srathool maker to make it fall into the oil.
5. Fry, till done.

1. It will get fried quickly.
2. Be careful while rubbing the dough on the hot oil.

This is My submission for the event hosted by Hima of SnackORama
Also my submission for the event JFI hosted by Srivalli of Cooking 4 all seasons

Monday, October 20, 2008


The name itself says that it is like flute and hollow inside.
Butter flavoured.

Ingredients needed:
1. Rice flour - 6 cup
2. Urad flour - 1 cup (Dry roast urad dal till golden and make into powder)
3. Butter - 3 tsp
4. Salt to taste
5. Hing
6. Jeera - 1 tsp
7. Oil to deep fry
1. Sieve Rice flour, Urad flour and add Salt, Butter, Cumin Seeds (Jeera) and Hing and mix well.
2. Make this into 2 or 3 portions, take one portion and mix with water.
3. Make into a Chapati like dough.(One portion at a time)
4. Grease Murukku maker and put some amount of dough and squeeze [3 hole murukku plate] directly in oil.
5. You can also make small murukkus on a paper first and then fry in hot oil till crisp.

1. To get this Murukku in white colour, use good quality rice flour and do not overfry the Urad.
2. Frying noise will reduce and Oil will get clear once the Murukku is cooked well.

Enjoy this Buttery Murukku with Kids.

Murukku is more friendly than Thenkuzhal.

This is my submission for JFI Festival Treats Hosted By Cooking for all seasons

Monday, September 22, 2008

Mixed Vegetable Koottu

Koottu plays an important role in South Indian Thali.
Goes well with Rice and Rotis.
Ideal to introduce certain vegetables to kids that they may try to avoid when served plain.

Ingredients Needed:
1. Mixed Vegetables 3 cup (Carrot, Chow-chow, Beans, Potato, Drumstick, Peas, Cauliflower)
2. Moong dal - 1/2 cup
3. Turmeric Powder - 1/4 tsp
4. Salt to taste
5. Hing
6. Sambar Powder 1-1/2 tsp

Ingredients for Grinding:
1. Grated Coconut - 3 table spoons.
2. Urad dal - 2 tsp
(Fry the Urad Dal in 1/2 tsp of Oil till golden brown)
Grind this Urad dal and Coconut into paste.

Ingredients for Tempering:
1. Oil 1 tsp
2. Mustard seeds
3. Curry leaves
4. Jeera

1. Wash the Dal several times and cook till done by adding Turmeric.
2. Add the Chopped vegetables, Salt, Sambar Powder, Hing and Cook nicely.
3. Add the ground Paste and cook for few minutes.
4. Temper with Mustard seeds, Curry leaves and Jeera.

Serve this with Rice and Ghee or with Rotis.

Sunday, September 14, 2008

Vazhaithandu Poriyal

Fibre rich.
Diet food.
Contains lots of water.

Ingredients Needed:
1. Banana Stem (Fibre removed and chopped finely) - 1 cup
2. Moong dal - 1 tablespoon.
3. Salt to taste
4. Sugar - 1/2 tsp - optional
5. Grated Coconut - 2 tsps
6. Turmeric Powder (optional)

Ingredients for Tempering:
1. Oil 1 tsp
2. Mustard Seeds
3. Urad dal
4. Curry leaves
5. Broken Red Chilli
1. Heat Oil in a Kadai/Pan and temper with Ingredients.
2. Add Moong dal and less than 1/4 cup of water and cook for 3 minutes, covered with lid.
3. Add the main ingredient, Banana Stem, Salt and cook till done.
Lastly, sprinkle the grated coconut and sugar and fry for a minute.

....Serve this with Sambar Rice....

1. If the stem is very tender no need to add Turmeric.
2. After Cutting the stem keep it soaked in diluted buttermilk to prevent it from darkening.