Jan 31, 2013

Instant Oats-Rava Idli

Very simple n quick recipe..Came out super spongy !!!..am using my same old Rava idli recipe here..just adding one extra ingredient to the rava idli batter..Oats :))

Oats-Rava Idli with Coconut Chutney

Makes - 24 idlis

Rava - 2 cup
Oats - 1 cup (roasted and powdered)
Curd - 1 cup
Cashew nuts - 4 or 5(broken into small pieces)
Curry leaves
Chana Dal - 1 or 2 tbsp
Green Chillies - 4(chopped)
Mustard Seeds
Hing - a pinch
Eno - 1 .5tsp
Water - 1 cup(approx.)


  1. Roast rava,do not change color.Roast oats and powder it using a blender..cool it down.
  2. Take a bowl mix Rava,oats powder,salt and curd.
  3. Fry cashew nuts and add to rava-oats  mix.
  4. Prepare Tadka(Rai,hing,curry leaves,chana dal,chilly ),pour this over the rava mix.
  5. Mix all properly..keep it little thick.
  6. If vry thick and you feel that the mix is dry then add water.
  7. Atlast add eno to this batter ,mix well.
  8. Keep the Idli maker on stove with enough water.
  9. Grease the idli plates and pour 1tbsp full of batter and keep it inside the idli maker.
  10. Steam cook the idli for 15-20 min.
Serve idlis with Sambar,Coconut chutney or any other chutney.

Jan 30, 2013

Ada / Ela Ada

A  Mouth-watering South Indian delicacy prepared on banana leaf…have it as breakfast or as an evening snack..i prepare this usually on rainy days :) ..vry simple n quick..anybody can make them..it could be made by both  rice flour and wheat flour(aata)..and could be prepared either by steaming or by roasting it on tawa..i like the tawa version :) ..
Steamed version

Tawa roasted version

Rice flour /wheat flour – 2 cups
Coconut (grated) – 1 cup
Gur(Jaggery) – ½ cup(grated)
Dry ginger powder(sonth) – 1 tsp
Jeera(cumin) – 1 tsp
Water – as required
Cardamom Crushed - 1tsp(optional)
 Banana Leaf – 1 big (slice it into 5-6 thick pieces-check image)


  • Clean the sliced banana leaves , dry it using a cloth and keep aside. 
  •   Take a wide bowl and add the flour n little water and mix it using your hands,batter should be pastey(but not watery).{if using rice flour ,use lukewarm water} 
  •   Take another medium bowl ,add grated coconut,gur,dry ginger powder and cumin –mix it with a spoon. 
  •   Take one leaf and put little flour batter on the leaf and spread it using ur hands(image 1). 
  •   Spoon little coconut mixture in half portion of the leaf and overlap the other half on top of it..as shown in the image 2 n 3. 
  •   Prepare all the leafs in the similar way till whole batter n mixture is consumed. 
  • 4
  •   Pour water in the steamer and steam cook these Adas for 15 mins on low-medium heat… or if trying the Tawa roasted method  then,heat a tawa and place one leaf at a time and cover it using a lid(image 4) and cook both sides,till the Ada  gets separated from  leaf.

Serve Hot…Njoy!!!

Nb- 1. Those who don’t like the Jaggery taste they can use Sugar instead..in that case do not add dry ginger powder..
2. If  banana leaves are not available then you can use Aluminum foils.

Jan 29, 2013

Thakkali/Tomato Kulambu

Bored of  usual Sambar,Rasam n Dals...thought of trying something new n different...and finally searching thru Raks..landed on a very different Tomato Curry(a tamil style)..Do try !!!

Tomato - 4 (big)
Shallots - 10 ( i used onion - 1 medium)
Green Chillies - 10 ( i used 4..adjust to Your spice level)
Coconut - 1/2 coconut (grated)
Sambar Powder - 2.5 tsp
Oil - 3 tbsp
Mustard seeds- 1 tsp
Curry Leaves - a few

Method :-
  1. Boil tomatoes in water for 5-7 min..drain and remove skin.Keep the flesh in a bowl and once it cools..mash it using your hands.
  2. Grate coconut and grind it with 1/4cup water and squeeze using a metal strainer the first milk(thick milk).Put this strianed coconut again into the grinder and blend it using 1/4cup lukewarm water..and extract second milk(thin milk).
  3. Keep both the extracted milks separately.
  4. Heat oil in a pan and crackle mustard seeds ,then add curry leaves,green chilles and chopped onion.Saute till golden.
  5. Add the thin milk,1 & 1/4cup water,mashed tomatoes,sambar powder .Boil for 6-7 min.
  6. Atlast add thick milk and salt.Boil again till oil separates and floats on top.
Tangy..Yummy Thakkali Kulambu ready to be served with Hot Rice....Njoy!!!

Eggless Chocolate Cupcake

Easy Eggless Chocolate Cupcakes...here am using same recipe of Eggless Chocolate Cake .

Maida -1.5 cups
Cocoa pwdr -3tbsp
Sugar -1cup
Cooking Oil - 1/4cup
Baking Soda -1tsp
Lemon juice/Vinegar - 1tbsp
Water -1cup
Salt -1/4 tsp
Vanilla ess. - 1/2tbsp

Method :-
1. Pre heat the oven to 180 degree C.
2.Sieve Maida,cocoa pwdr n baking soda on a newspaper(about 2-3times) for even mixing.
3.Take a bowl and mix water,sugar,salt .Make sure the sugar gets dissolved and then add lemon juice/vinegar,oil and vanilla essence and mix well.
4. Add the sifted flour and mix well.
5. Line the muffin tray with cupcake cases,then pour the batter into the cases.. (the batter will be watery)
5. Bake for 15-20 minutes or until a toothpick inserted comes out dry.
6. Cool down the cupcake for 10-15 minutes .


Jan 22, 2013

Pakkavada/Ribbon Pakoda

Simple,Tasty n Crunchy Kerala namkeen...

Another delicious recipe tried from Sangeetha's Kothiyavunu..wenever i visit her page..feel like trying out all her creations...they all r so inviting ..well presented too..

Slit disc n sev maker

Besan - 2 cups
Roasted Rice flour - 1 cup
Red chilli powder - 1.5tsp
Hing - 1/2tsp
Melted Butter - 1.5tbsp
Water - 1.5 cups  (approx.)
Curry Leaves - a few (fried) for garnishing
Oil - for frying

 Method :-

  1. On a newspaper sift besan,rice flour,red chilli powder,hing and salt- keep it in a mixing bowl.Mix well and add melted butter.
  2. Combine well and knead into a soft dough by adding little water.Set aside.(Sangeetha's tip - It may stick to ur hands first but the butter will help to get a smooth dough..little softer than the chapati dough)
  3. Heat oil in a deep frying  pan.
  4. Grease the Sev maker and put the slit disc as shown in the pic above.
  5. Fill the Sev maker with little dough and squeeze into the hot oil..very Carefully.(keep it at safe distance).
  6. Fry until golden brown n crispy.Drain out on a paper towel n let it cool.
  7. Once dough is finished..fry the curry leaves and sprinkle over the pakkavadas.
Njoy with evening Tea...

Jan 16, 2013

Aam Ka Panna

A very Refreshing  drink to beat away all your thirst on hot summer days...I remember my Mom used to n still makes a big bowl full of Panna for us ...tried making it for the first time..just the way Mom prepares it..

Aam ka Panna

Raw Mango - 1 cup(peeled & chopped)
Sugar - 3/4cup
Roasted Cumin - 1 tsp(powdered)
Rock Salt/Kala namak - 1/2tsp
Water - 1.cups
Fresh Mint leaves - a few

Method :-

Cook mangoes and water in a pressure cooker..2-3 whistles.
Once the pressure is released completely..open the cooker and add sugar,kala namak,jeera and mint leaves.
Cook till well combined.
Cool and blend to make a  puree .
Store this puree in glass bottles in Refrigerator .

Aam Puree

When desired to drink - take out 2 tbsp( per glass) and add cold water and stir well,strian and pour in glass.

Njoy and Beat the Heat.....!!!!

Jan 14, 2013

Mango Pulliserry

 A traditional Kerala dish prepared with Curd,coconut and Mangoes/Pineapple/Plantain...best side curry for rice.

Ripe Mango - 1 (chopped)
Curd - 1.5 cups
Grated Coconut - 1/2cup
Garlic - 3 cloves
Mustard seeds - 1/2tsp
Jeera - 1 tsp
Methi dana - 1/4tsp
Dry red chillies - 3
Curry leaves - a few
Haldi - 1/2 tsp
Red chilli Powder - 1 tsp
Sugar - 1 tsp
Oil - 1 tbsp

Method :-
1.In a pan add mango pieces,haldi,red chilli powder,sugar,salt .
2.Pour water ..just enough to cover the mangoes.And cook till mangoes are cooked and soft.
    3.Grind coconut,jeera and garlic ..using little water to a fine paste.

4.Mix coconut paste to the cooked mangoes and mix.

5.Whisk curd.  
6.Mix curd to the boiling mango-coconut mixture.Keep stirring and let it boil. 

7.Preapre tadka using oil,mustard seeds,Methi dana,Dry red chillies and curry leaves..and pour over the prepared pulliserry..Njoy!!!!!

Note:- Similar way you can use Plantain or Pineapple instead of mangoes..

Mooli de Parathe/Raddish Paratha

The Paratha is an important part of a traditional Punjabi Indian breakfast.There are more than 20 versions of Stuffed Parathas..Apart from Aloo Paratha..my family fav is mooli stuffed parathas...

Mooli/Raddish - 2 (grated)
Onion(medium) - 1 (sliced)
Red Chilli Powder - 1 tsp
Haldi - 1/2tsp
Ginger - 1 small pc(grated)
Coriander leaves- 1 tbsp
Mustard seeds - 1/2tsp
Ajwain - a pinch
Oil - 1 tbsp
Ghee - for greasing the paratha
Ata dough - for paratha

  1. Heat oil in a pan,crackle mustard seeds n ajwain.
  2. Saute ginger and onions till light brown.
  3. Add haldi,salt,red chilli powder and mix well.
  4. Add the grated mooli and mix well..cook till all the water in Mooli evaporats..and the mixture becomes almost dry(say 15 min)
  5. Cool the mooli mixture and add the chopped coriander leaves.
  6. Take dough and divide into 8 lemon sized  balls.
  7. Roll two balls into puri size rounds and dust them.
  8. Spoon in little mooli mix and sandwich it between two paratha rounds.
  9. Roll it again carefully.
  10. Heat a tawa and bake paratha using ghee on both the sides..similar way prepare all the parathas..
Njoy with Curd/Pickles/Homemade Butter(Makkhan)....

Jan 9, 2013

Vermicelli Lemon Bhaat

Yummy ,light snack...

Recipe Courtesy - Bambino Vermicelli Packet

Bambino Vermicelli - 3 cups
Water - 9 cups
Green chilli - 4
Curry Leaves - a few
Lemon - 3
Peanuts - a few
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1 tsp
Jeera - 1/2tsp
Hing - a pinch
Tumeric - 3/4 tsp
Oil - 2 tbsp + 1 tsp(separate)

Method :-
  1. Boil water and add vermicelli,salt and a tsp of oil.Once cooked drain and run it under cold water and keep aside.
  2. Heat oil(2tbsp) in a pan,splutter mustard seeds,jeera,hing,chana dal,urad dal,peanuts,curry leaves n green chillies.
  3. Add little salt and tumeric..mix well.
  4. Later add juice of 3 lemons and stir..now add the cooked vermicelli and combine well.
Serve HOT with a cup of Chai...Njoy!!!!

Choco Burfi

Easy home-made Choco Burfi....vry simple do try..

Wishing all my Family n Frnds a vry Happy,Healthy n Prosperous NEW YEAR 2013..God Bless u All !!!!!!!!!!

Khoya/Mawa -700gm
Sugar - 350gm
Cocoa Powder - 3tbsp
Crushed Cardamom - 1 tsp (optional)

Method :-

In a kadai/pan  put khoya,add sugar and cook on low-medium till khoya melts.Stir continously.Press to remove any lumps.
Remove a little batter and put in another pan and add cocoa powder.Mix well.
In a flat glass dish or greased tin,put plain khoya batter,let it set for 1/2 an hr on room temp.
Pour choco layer over the set plain batter..level it..and let it set in fridge.

Take out from fridge and cut into desired shape.

Note -
  • If adding cardamom then add it to the plain batter.
  • It will be good if u line ur tin with butter paper..easy to remove  the set burfi.