Kai Murukku
Kai Murukku is a traditional South Indian snack made for festivals and special occasions. It is made with freshly ground wet rice flour and deep fried in oil. Kai means hand in Tamil. It is a tradition in Hindu Brahmin weddings to make this murukku in jumbo sizes and various shapes. For snacking we generally make murukku with two circles. For special occasions like wedding bigger murukku is made with 7 or 9 circles and we call it “Seer Murukku”. My mom is a pro in making these Seer Muruku and she always takes care of these in our family weddings. I will be posting a video of this making very soon. Preparation time: 90 minutes Yield: 15 to 20 two circle murukku Ingredients: Rice flour – 3 cups Urad flour – 2 tbsp Butter – 2 tbsp (room temperature)...
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Suryakala / Chandrakala (Step by Step Instructions)
I love milk sweets and sweets using Khoya. This is yet another easy sweet we can make for Diwali. The process look little big but it is real easy to make. Here I used homemade khoya but we can use store bought khoya too which will make things more easier :). Ingredients: For Outer Covering: All purpose flour / Maida – 2 cups Ghee – 2 tbsp Baking soda – a big pinch Salt – a big pinch Water – as needed For Stuffing: Sweetened Khoya – 1 cup (I have used homemade palkova) Cardamom powder – 1 tsp Fried cashews and raisins – 2 tbsp Oil – For frying Sugar – 1 cup Water – 1 cup Saffron – a pinch Method of Preparation: Mix flour, salt, baking soda and ghee and mix by adding water little by...
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Rava Laddu – Sooji Laddu (version 2)
Rava Laddu or Sooji Laddu is a popular Indian sweet made specially for Diwali festival and also on special occasions. It is easy to make and takes only a few minutes. There are different versions of this laddu but this is my favorite and my mom’s recipe. It has a smooth texture and it just melts in your mouth. Sooji and sugar are finely ground and mixed together and made into laddus with ghee. It is generally tough to fine grind sooji (rava) at home. So my mom gives it to the flour mill for grinding. But for people who live abroad, you can bring finely ground sooji from India or just use your dry grinder (or mixie) for grinding sooji. See recipe for details. Preparation time: 60 minutes Yield: 50 Laddus Ingredients: Rava (sooji) – 500...
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Bread Halwa
My mom used to make this bread halwa very often. It is very simple to make unlike other halwas. We can use any kind of bread (except salty one) for bread halwa. The taste and color slightly varies according to that. Time of Preparation : 45 minutes No of Servings : 15 to 20 Ingredients: Bread – 1 loaf (any kind and I have used white bread) Milk – 6 cups Sugar – 1 1/4 cup Ghee – 4 tbsp Cahews – 4 tbsp Cardamom powder – 1/2 tsp Method of Preparation: Crush the bread to small pieces. Heat 3 tbsp of ghee in a pan and fry the bread till golden brown. Add the milk and sugar and stir occasionally. Stir it in medium flame and mash it so that there is no lumps. It will soon thicken...
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Corn flakes Mixture
This Corn flakes mixture is one of the easiest snacks which everyone will like. We can make in large quantity very easily. This sweet and spicy mixture is my all time favorite. Time of Preparation : 20 minutes Spice level : 2 Ingredients: Corn flakes / Corn poha – 14 oz pack (approximately 5 cups) Cashew nuts (broken) – 1/2 cup Raisins – 1/3 cup Peanuts – 1/3 cup Curry leaves – 4 strings Red chilli powder – 2 tsp Salt – 1/2 tsp (adjust according to taste Sugar – 1 tsp Oil – for frying Method of Preparation: Heat oil in a small kadai and fry the cashew nuts, peanuts, raisins and curry leaves one by one and transfer them to a tight storage box. Add the red chilli powder, salt and sugar. Fry the corn flakes (I...
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Paal Payasam (Version 2) / Milk and Rice Kheer
Rice Kheer is an Indian dessert which will be very tasty and is generally made for special occasions. For making Rice Kheer, we have to stand and near the cooking range for a long time to reduce the milk. But for this version of Rice Kheer we need not stand and wait. Only thing is the gas consumption will be more but definitely no strain :). Time of Preparation : 5 minutes Cooking Time : 3 hours No of Servings : 4 to 5 Ingredients: Milk (Full fat or 2%) – 5 cups Basmathi rice (washed) – small handful (around 3 tbsp) Saffron – a pinch Sweetened Condensed Milk – 1/2 can (7 oz) Ghee – 1 tsp Method of Preparation: Take a pressure cooker and add a tsp of ghee. Slightly toss the Basmathi rice and add the...
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Masala Fried Idly / Fried Idly in Spiced Curry
When I was in collage I remembered having this Masala fried Idly in a function in my native place. Today I had some left over idlies and I am bored of making same Idly Upma. Suddenly I had a thought of making this Masala Fried Idly. Immediately I got this recipe from my sister and tried it. It came out so good and it is real simple too. Time of Preparation : 30 minutes Spice level : 3 out of 5 Ingredients: For Fried Idly: Left over Idlies – 6 All purpose flour – 3 tsp Cornflour – 3 tsp Orange food color – a pinch Oil – For frying For Masala: Oil – 2 tsp Cinnamon stick – 1 “ Cloves – 2 Cumin seeds – 1 tsp Fennel seeds – 1 tsp Coriander seeds – 1 tsp...
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Linzer Cookies
Linzer Cookies are version of famous Austrian “Linzertorte”. Linzer Cookies are sandwiched together with a layer of jam. Usually they have cut out in the center and dusted with icing sugar on the top. These cookies can prepared in any shape but the traditional one is usually round. Time of Preparation : 20 minutes Resting time : 1 hour Baking time : 12 minutes per batch Yield : 12 to 14 cookies Ingredients: Almonds / Hazelnuts – 1 cup Light Brown Sugar – 1/4 cup Butter – 1 cup (room temperature) White Sugar – 1/2 cup Egg – 1 (room temperature) Pure Vanilla Extract – 1 tsp All Purpose Flour – 2 cups Salt – a large pinch Ground Cinnamon – 1 tsp Topping: Confectioners (Powdered Sugar) – 1/4 cup Jam – 3/4 cup Method of Preparation: Preheat the...
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Vattayappam (Steamed Rice Cake)
Vattayappam is a traditional steamed rice cake from Kerala, South India and it is served as a tea time snack. The name is derived from its shape and texture, “Vatta” means round “appam” means cake. They are also made during Christmas time and served for breakfast. Vattayappam or Vatteppam is spongy, sweet (mild) with bursting flavors. Cashew nut and raisins gives a crunchy bite. This dish is supposed to be less sweet but you can add more or less sugar adjusting to your taste. Enjoy this wonderful dish with your family for this Christmas… Preparation time: 12 to 14 hours Cooking time: 25 minutes No. of servings: 15 Ingredients: Raw rice – 1 cup Grated coconut – 3/4 cup Cooked rice – 3 tbsp Active dry yeast – 1/2 tsp Sugar – 3/4 cup (adjust to taste) Cardamom pods...
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Pound Cake Recipe
Pound Cake is a traditional cake made with one pound of each of four ingredients, flour, butter, eggs and sugar. This makes a very large cake and hence the quantity is changed to the desired size. We can do so many varieties of pound cake by changing the ingredients according to our taste. Time of Preparation : 20 minutes Baking Time : 1 hour No of Pieces : 10 Ingredients: Cake Flour – 1 1/2 cup Baking Powder – 1 tsp Baking soda – 1/2 tsp Sugar – 1/2 cup Butter – 3/4 cup (room temperature) Sour cream – 3 tbsp Salt – 1/4 tsp Eggs – 3 (room temperature) Milk – 3 tbsp Vanilla Extract – 1 tsp Method of Preparation: Preheat the oven to 350 F and grease some butter on a 9×5 inch baking pan. Line...
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How to make Gulab Jamun with Khoya?
Now a days making Gulab Jamuns with ready mix has become common. But we can find a huge difference in taste if we make them from the scratch. My grand mother and my aunt still make these for me if I ask for Jamuns. I got this recipe from my aunt and here goes the step by step procedure for making these delicious Khoya Jamuns. Time of Preparation : 50 minutes No of pieces : 30 Ingredients: Khoya – 1 cup (homemade or store bought) Maida / All Purpose Flour) – 1/2 cup Baking Soda – a pinch Milk – few tbsp Oil – For Frying Ghee 3 tbsp For Sugar Syrup: Sugar – 1 1/2 cup Water – 1 1/2 cup Cardamom – 4 to 5 (crushed) Method of Preparation: Sieve the maida and baking soda and mix...
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Badusha
Wish you all a Happy and Safe Diwali!!! Badusha or Balushahi is a popular sweet dish in India. It is known as Badusha in the south and Balushahi in the north India. All purpose flour or maida is the main ingredient. Badusha is deep fried in oil and dipped in sugar syrup and served. It is easy to make this dish but perfection comes with practice. Sugar syrup and kneading the dough is the key for making this dish. Enjoy your Diwali with this tasty dish. Ingredients: All purpose flour or maida – 2 cups Baking soda – 1/2 tsp Butter or oil – 3 tbsp Yogurt (curd) – 2 tbsp Sugar – 3/4 cup Cardamom pods – 2 Grated nutmeg (jadikkai) – 1/4 tsp Oil for frying Water Method of Preparation: Sift or mix all purpose flour and...
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Rasgulla (Step by Step Instructions)
Rasgulla is a very popular sweet in India made of freshly prepared cottage cheese. I love milk sweets a lot and Rasgulla is my all time favorite. Here is the step by step procedure for making this delicious sweet.. Time of Preparation : 1 1/2 hours No of Pieces : 12 Ingredients: Milk – 4 cups Lemon juice – 3 tbsp Ice cubes – 5 Sugar – 1 cup Water – 1 1/4 cup Cardamom powder – a pinch Method of Preparation: Boil milk in a thick non stick vessel. When it starts boiling, reduce the flame and add the lemon juice. Stir continuously till the milk curdles and the whey separates. Now turn off the heat and add the ice cubes. Keep it aside for 5 minutes. Now strain the curdled milk using a fine muslin cloth. Wash...
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Ashoka Halwa
Ashoka Halwa or Asoka Halwa is a popular dessert from Thiruvaiyaru, Thanjavur District (South part of India). When you hear the name the first thing that anyone can think of is, why is it named as Ashoka Halwa!! Sorry, even I am on the same page with you… But I can tell you, this is by far the best tasting Halwa I have ever had. My sister lives in Thiruvaiyaru and whenever I meet her I get to taste this Halwa. She knows I am fond of this sweet and she packed me some Halwa flour to make it here. If you are fond of Halwas like me, you should definitely give this a try for this Diwali. The main ingredient of this dish is split moong dal or paasi paruppu. There are different methods of preparation for this...
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Diwali Delights 2012
Diwali is known as the “festival of lights”. This year Diwali falls on Tuesday, November 13. And this year we are planning to bring you recipe videos for some of the sweets and savories that we have posted so far. Here is a list of most recent recipes added to Diwali Sweets and Savories. Malai Sandwich Badam Halwa Coconut Burfi Carrot Halwa Kalkandu Chakkarapongal Nutty Kheer Oma Podi Quinoa Payasam Double Ka Meeta Mixed Nut Brittle Ashoka Halwa Click on each picture for the corresponding recipes and find the rest at Diwali Sweets and...
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Malai Sandwich/Chop
It is Diwali time and on this festive occasion we prepare a lot of sweets and savories and celebrate with our family and friends. Malai Sandwich or Malai Chop is a Bengali dessert made from Paneer/Chenna/Cottage cheese. I have also prepared khoa which serves as a patty. I have used an easy and quick method to prepare khoa. First we make flattened rasgullas, slit them into two halves and make the sandwich with khoa. Enjoy making this sweet for Diwali or any occasion. Preparation time: 2 and 1/2 hours Cooking time: 12 minutes Yield: 15 to 18 sandwiches Ingredients: Freshly made Paneer (Indian cottage cheese) – 2 cups Sugar – 1 cup Water – 5 cups Cardamom pods – 4 Saffron – 5 to 6 strings Rose flavored essence – 1 tsp Food color – red and yellow For Khoa: Butter – 1 tbsp Milk – 1 cup (whole...
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Happy Vinayagar Chaturthi and Ellu Urundai(Sesame Ladoos)
Happy Vinayagar Chaturthi 2012 !!! Ganesha Chaturthi, also known as Vinayaka Chaturthi is the Hindu festival of Ganesha, the elephant-headed son of Shiva and Parvati, who is believed to bestow his presence on earth for all his devotees in the duration of this festival. It is the birthday of Lord Ganesha who is widely worshipped as the god of wisdom, prosperity and good fortune. The festival is observed in the Hindu calendar month of Bhaadrapada, starting on the shukla chaturthi (fourth day of the waxing moon period). The date usually falls between 20 August and 15 September. The festival lasts for 10 days, ending on Anant Chaturdashi (fourteenth day of the waxing moon period). While celebrated all over India, it is most elaborate in Maharashtra, Goa, Gujarat, Orissa, Karnataka, Tamil Nadu and Andhra Pradesh. Outside India, it is celebrated...
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Kara Kozhukkattai for Ganesh Chaturthi
Kara Kozhukkattai also known as Uppu Kozhukkattai or Ulundhu Kozhukkatai is another version of Indian rice dumpling filled with spicy puran. The filling consists of steamed and spiced urad dal along with coconut. I know!! it does sound a little different but belive me it tastes wonderful. For a long time being a sweet addict I have never touched the spicy version (kara kozhukkattai) inspite of my mom forcing me to eat. But after I started making these, I liked it so much (not as much as the sweet though…!) What a selfish act!!! Sorry mom.. Okay! Coming back to the dish… this is one of those dishes offered to Lord Ganesh on Ganesh Chaturthi or any regular day. The spicy filling is very easy to make. You can refer my Sweet Puran Kozhukkatai for making the dough. I have...
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