Thursday, 12 December 2013

Gulkand flavoured Paneer Coconut ladoos

                         Am having this homemade paneer in the fridge for more than 3 days. It was almost midnight when I made the paneer and was too sleepy to set it as a block. Ended up having crumbled paneer. I already had some desiccated coconut and gulkand at hand, so made these moist little addictions today.


Crumbled Paneer – ¾ cup (tightly packed)
Desiccated Coconut – 1 cup
Sugar – ½ cup
Water – 4 tbsp
Milk – ¼ cup + 1 tspn
Gulgand – 2 tbsp

Cooking Method:

Knead the paneer with a tspn of milk into a soft dough. Add Sugar and water in a pan and heat till the sugar is dissolved. Add the paneer dough and mix well for 3 mins. Now add the desiccated coconut and keep stirring till the moisture evaporates. Now add the remaining milk and stir till moisture evaporates. Switch off the stove. Once warm, add the gulgand and mix well. After it is cooled completely, refrigerate for an hour and form ladoos. Store refrigerated in an airtight container.

Cook’s Note:
Since Paneer is added it is best to consume within 2-3 days. But believe me, it will vanish before that.

Sending the entry to only food for growing children at shruti's rasoi started by Pari.


Saturday, 23 November 2013

Churma Ladoo / Chapathi Ladoo

I made these ladoos for karthigai deepam. This is a famous dish in Gujarat / Rajasthan where it is offered as Prasad during prayers. The original recipe is sinfully gheeful J. The wheat flour dough is made into slightly flat balls and deep fried in ghee and then powdered to make ladoos. I tried this healthier version which is equally delicious. This low fat version can be made using leftover chapatis too.
Whole wheat flour – 1 cup
Salt – a pinch
Powdered jaggery – ¼ cup
Ghee – 2 tbsp
Raisins – 7-8 nos
Cardamom powder – a pinch
Water / Milk – as required (to knead the dough)
Cooking Method:
        Take the flour and salt in a mixing bowl. Add warm water/milk and knead to make a hard dough. Keep it covered for half an hour. Now divide the dough into small balls and roll them into thick chapathis. Place them on a griddle and roast both the sides in low flame till it becomes hard. Once all the chapathis are done, cool them and powder them finely.
         Heat the ghee in a pan and fry the raisins. Now add the jaggery and once it melts, add the powdered chapathis and cardamom powder, mix well and switch off. Once warm, make ladoos and store in an airtight container.
Cook’s Note:
  1. If you find it difficult to form the ladoos, adding some melted ghee or warm milk will help to bind the ladoos well.
Sending entry to Only - Diwali Treats hosted by nivedhanam originally by Pari
    Only Diwali treats

Badam Katli / Almond Fudge

                 My friend Sara, who lives around 9000 miles away from me, sent these yummy treats for diwali via watsapp J. The very sight of the neatly cut katlis made me drool. Tried it out asap and it was yummm... Thank you dear sar !
Almonds – 1 cup
Sugar – 1 cup
Milk – ¼ cup
Ghee – 4 tbsp

Cooking Method:

          Soak the almonds overnight and peel the skin. Grind the almonds alongwith sugar and milk. Grease a tray with ghee and keep aside. Heat a nonstick pan and add the ground paste. Keep stirring. Add the remaining ghee in between. At one stage, the almond mixture will thicken and start leaving the pan.

       Switch off the stove and pour the fudge into the greased tray and spread it out. Press the top surface with a greased spatula. Cut into desired shape once warm. Let it cool completely and store in an airtight container.

This entry is sent to Kid's delight-festive treats hosted @ nivedhanam originally created by Valli of spiceyourlife.

Kids delight[4]

Friday, 22 November 2013

Mini Rasgullas - with natural colouring

              I was reading an article on natural food colors just before making these mini rasgullas for diwali. The following natural ingredients were mentioned in that.
Yellow – Saffron, Turmeric
Pink – Beetroots
Purple – Purple cabbage
Green – Spinach

As I had beets and turmeric powder at hand, tested yellow and pink colors with the rasgullas and it turned out good.


Milk – 1 litre
Curd – ½ cup
Ice cubes – 12 nos
Water -3 cups
Sugar – 2 cups
Elachi powder – a pinch
Nuts – For garnish


Boil the milk well and cool it. Once cooled remove the cream layer formed on the top of the milk. Heat the milk again. Once it is hot, simmer the flame and add the curd gradually. Keep stirring till the whey separates completely. Now switch off the stove. Add the ice cubes and mix well.

Tie the cloth to the sink tap and hang it for an hour without disturbing. After that, take the channa(crumbly paneer) and kneed it for 10-15 mins gently till it forms a smooth dough.
Pour the water in a wide pressure cooker, add the sugar & cardamom powder to it and bring it to a rolling boil. In the meantime, roll the channa into small equal sized balls. I got some 20 balls.

Once the sugar syrup has come to a boil, add the channa balls to it and close the pressure cooker. Cook in a medium flame till one whistle. After that, simmer the flame and cook for another 5 mins and switch off the stove.

Wait till the pressure is released and open the lid. The rasgullas would have doubled in size. Let it cool, refrigerate, garnish with nuts and serve chilled J

Cook’s Note:

1.Kneading the channa is an important process. It helps to make nice, firm rasgullas.
2. Once the rasgullas are cooked, you can remove them and just cook the syrup for one more whistle and then add the rasgullas if you prefer the syrup to be of  a thicker consistency.

This entry goes to Only - Diwali treats hosted @ Nivedhanam and created by Pari. 

Only Diwali treats (1)


Friday, 4 October 2013

Paneer Rajma Masala

The first time I bought rajma, I didn’t have any idea about it and I got it just for the looks. It really LOOKED delicious J. After coming home, I searched the web and got some recipes. After cooking it ‘n’ number of times, I have developed my own version. The whole house will be fillied with a yummy aroma whenever I cook it. Do check it out for yourself !


Rajma – 1 cup
Paneer cubes – 1 cup
Fine chopped onion – ¼ cup
Ginger garlic paste – 1 tspn
Kasoori methi – 2 tbsp
Coiander leaves – for garnish
Salt – to taste
Oil – 2 tsp
Cumin seeds – ½ tspn
To sauté & grind:

Onion – 2
Tomatoes – 3
Red chillies – 4
Coriander seeds – 2 tspn
Saunf – 2 tspn
Cloves – 2
Cardamom pods – 2
Cinnamon – ¼ inch
Mace / Jathipathri – 1 small piece
Star Anise / Annasi mokku – 1
Caper / Marathi mokku – 1 small piece
Black stone Flower / Kalpasi – 1

Cooking Method:

Soak the rajma in water overnight. Pressure cook it for 4-5 whistles. Keep aside.

Chop the onion and tomatoes. Heat 1 tspn oil in a pan and sauté all the whole spice(cardamom, cinnamon, cloves, star anise, black stone flower, caper, mace) alongwith coriander seeds, saunf and red chillies. Add the onion and fry till transparent. Switch off the stove once the tomatoes turn mushy. Cool and grind to a fine paste.

 Heat the remaining oil in a pan and add the cumin seeds. Once they crackle add the ginger garlic paste and sauté till raw smell is gone. Add the fine chopped onion and fry till golden brown.

Now add the ground paste and sauté for five minutes. Now add the cooked rajma and paneer. Add a cup of water and simmer the stove till the gravy thickens.

 Switch off the stove, add the coriander leaves and kasuri methi, mix well.

Cook’s Note:

  1. The pressure cooking time will vary depending on the rajma variety.
  2. You can adjust the number of chillies according to your taste.
Linking this to motions and emotions party , sidedish mela of cookingforallseasons.

Tuesday, 1 October 2013

Rava Ladoo / Semolina Balls

My mom makes these ladoos for all the festivals and happy occasions at home. When I was a kid, I used to scoop out spoon after spoon even before the ladoos are rolled. After all, some has to check the taste, right? J.


Semolina – 4 cups
Sugar – 4 cups
Water – 3 & ½ cups
Cardomom pods – 6-7
Cashews – 10 -12
Raisins – 10 – 12
Ghee – 1 & ¼ cups
Milk – 6 tbsp

Cooking Method:

Heat ¼ cup ghee and fry the cashews & raisins till golden brown. Now add the semolina and roast for nearly five minutes. Keep this aside.

Now add the sugar and water to a heavy bottomed pan and bring to a boil. Boil till it turns to a syrup consistency. Switch off the flame and add the semolina mixture gradually to the sugar syrup. Keep stirring to avoid lumps. Crush the cardamom pods and add it to the mixture.

Once done, add the remaining ghee and leave it undisturbed for 3-4 hours. Now, boil the milk, add it to the mixture, mix well and roll into balls. Store in an airtight container and enjoy!

Cook’s Note:

  1. Semolina tends to burn easily. Take care while roasting it.
  2. Keeping it undisturbed helps the semolina to soak in sugar syrup and ghee, which results in super soft ladoos.
  3. To test the sugar syrup consistency, if you take it in a ladle and drop from a height, the last few drops will be sticky and drop like oil/syrup.
Linking this to nupur's navratri recipes event, motions & emotions party event, cusine delight's festive treats of original Spotlight event page, spicing your life's kids delight, Dish it out – Sugar and Butter and Vardhini’s page, spicy foood's birthday party

Saturday, 28 September 2013

Easy Tomato Chutney

This is a quick and easy chutney. Goes well with idli, dosa, chapathi and pongal.



Tomato – 2 (Big)
Shallots – 6 to 7
Garlic Pods – 5 to 6
Green Chilly – 1
Curry leaves – a few
Ginger - a small piece
Salt – to taste
Sambar Powder – ½ tspn
Turmeric powder – a pinch
Asafoetida – a pinch
Mustard seeds – ¼ tspn
Coriander seeds – ¼ tspn
Cumin seeds – ¼ tspn
Oil – ½ tspn
Coriander Leaves – to Garnish
Fine chop the chilly, ginger,shallots and garlic. Cut the tomatoes into big chunks. Heat the oil in a pan and add mustard seeds. Once it crackles, add the cumin seeds, coriander seeds, shallots, garlic, ginger, chilly, curry leaves and asafoetida. Saute till the shallots turn a bit transparent. Now add the tomatoes, salt and sambar powder. Mash the tomatoes with a ladle now & then. Once cooked, remove from flame, garnish with coriander leaves and serve.

Cook's Note :

  1. I used homemade sambar powder. You can use store bought ones also.
  2. If sambar powder is not available you can use chilly powder also. But sambar powder enhances the taste.
Linking to cookingforallseason's sidedish mela.

Friday, 27 September 2013

Thayir Nellikkai / Gooseberries pickled in spicy curd

          Last week, I landed on this recipe while browsing for something else. The sight of the gooseberries steeped in thick curd was so very tempting that it sent me for berry shopping the same evening. I made it the next day and it was an instant hit at home.


Gooseberries – 6
Curd – ¾ cup
Chilli Powder – ½ tbsp
Salt – ½ tbsp
Turmeric powder – a pinch
Asafoetida – a pinch
Mustard seeds – a pinch
Sesame oil – ¾ tbsp
 To powder:
Mustard seeds – ½ tbsp
Fenugreek seeds – ½ tbsp

Wash and wipe the gooseberries dry. Make small incisions in the berry without cutting them into separate pieces.

 Heat, the sesame oil in a heavy bottomed pan and add mustard seeds. Once it crackle, add the slit berries and asafetida. Add half the amount of salt, stir well and cook covered in low flame. Stir in between to avoid burning. The berries will release juice and cook in its own steam.

When the berries are slightly cooked, add the remaining salt, chilli powder and turmeric powder. Stir well for a couple of minutes and switch off the flame.

Whip the curd nicely and add to the berries once they are completely cooled. Add the mustard & fenugreek powder and mix well. Store in a clean dry jar. I relished it with dosas.

Note :
  1. Use a heavy bottomed pan only. Else the berries will get burnt easily(Experience….Sigh L)
  2. Allow the berries to marinate in the spicy curd for a day before using.

Restaurant Style Vegetable Kurma - Pressure cooker Method

I like the kurma served in restaurants alongwith chapathi/parotta. Tried making the same at home and the trial was a success. I made this in pressure cooker and it saved a lot of time.


bellary onion - 1 no (cut lengthwise)
tomato - 1
Ginger Garlic paste – 1 tbsp
curry leaves - few
cloves - 3
bay leaf - 1
elaichi - 2
cinnamon - 1/2 inch
marathi mokku - 1
garam masala - 1/2 tspn
turmeric powder - 1/4 tspn
salt - to taste
oil - 1 spn
mixed vegetables - 2 cup
to grind:
green chillies - 4
grated coconut - 1/4 cup
saunf - 1 tspn
Cumin seeds - 1 tspn
coriander seeds - 1 tspn
kuskus – 1tspn
coriander leaves - few
Mint Leaves - few


Grind all the ingredients mentioned in the to grind list. Heat the oil in a pressure cooker and add the bay leaf, cardomom, cloves, cinnamon and marathi mokku. Once they crackle, add curry leaves, onion and saute till onions are golden brown. Add the ginger garlic paste and tomato. Saute till the raw smell is gone and the tomato is mashed well. Now add the cut vegetables. Add the garam masala, turmeric powder and salt and mix well. Add the ground paste and let in simmer for 5 mins. Now add 1 to 1.5 cups of water and close the cooker. Switch off after one whistle. Garnish with coriander leaves.
  1. A mix of vegetables like carrot, beans, cauliflower, potato and peas can be used.
  2. You can add soya chunks also alongwith the vegetables.
  3. 5-6 cashews can also be added while grinding the masala. It adds to the richness of the kurma.
 Linking this to motions and emotions party and to WTML event hosted by Priya of PriyasVirundhu and started by Gayathri of Gayathri'sCookspot, sidedish mela of cookingforallseasons.


Thursday, 26 September 2013

Pineapple Poli / Pineapple stuffed sweet chapathi

I was advised not to take even a bit of pineapple when I was carrying and finally I can have as much as I want now, after almost a year and a half. So I went crazy and ate a whole pineapple for dinner three days back. Again, the next day I bought a pineapple and relished it with some salt and pepper. I again bought one the third consecutive day and half of it is sitting in the fridge till now. The fantasy has worn outJ, I guess. I didn’t want it to end up in dustbin and hence this poli was born. Usually polis are made using maida. Since, I avoid it wherever I can, I made these polis with Whole wheat flour.


Whole wheat Flour – 1 Cup
Salt – a pinch
Pineapple – 4 big pieces
Cane Sugar – 2 tbsp
Milk – 4 tbsp
Water – as required


Mix the salt and whole wheat flour. Warm the milk and water separately. Add the milk to the flour and knead. Add the water gradually and knead the dough. Now Cover the dough with a wet cloth and set aside.

Fine chop the pineapple into very fine pieces. It will release juice during this process. Now add the cane sugar along with the pineapple and heat in a heavy bottomed pan. Stir it now and then to avoid burning. When cooked, the pineapple will form a lump without any juice. Switch off the flame at this stage.

Now make small balls from the dough and roll into thin chapathis. Place the pineapple stuffing on one chapathi and cover it with another. Seal the edges by pressing nicely to avoid the stuffing from coming out. Prepare all the polis like this.

Heat a flat pan and drizzle some oil. Place the poli on it. Once cooked on one side, flip and cook the other side also. Cook all the polis this way.

  1. You can adjust the sugar according to your taste.
  2. White sugar or jaggery can also be used instead of cane sugar.
  3. Once you roll the dough, you can flatten them a bit, keep the stuffing inside that, close it and then roll them into polis. But i find rolling them seperately and then stuffing much easier.
Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :) and motions and emotions party and to WTML event hosted by Priya of PriyasVirundhu and started by Gayathri of Gayathri'sCookspot, spicy foood's birthday party, cusine delight's festive treats of original Spotlight event page

Wednesday, 25 September 2013

Poondu Sadham / Garlic Rice

                 This is a good recipe to make use of leftover rice. I love the yummy flavor of this rice so much, I make fresh rice just to make this dish. It is a very simple recipe that will come in handy when you are late to the office and want to pack something real quick for lunch.



Cooked Rice – 2 Cups
Garlic pods - 3
Jeera –1/2 tspn
Urad dal – ½ tspn
Chana dal – ½ tspn
Sesame seeds – 1 tbsp (optional)
Mustard seeds – ¼ tsp
Curry leaves – few
Sesame Oil – 1 tsp
To sauté & grind:
Garlic Pods – 6-7
Desiccated coconut – 3 tbsp
Red chillies – 3 nos
Sesame seeds – 1 tbsp
Salt – to taste


Heat few drops of oil in a pan and add thered chillies. After two mins, add the garlic and fry till you get a nice aroma. Add the sesame seeds and coconut and sauté for few minutes. Now cool the mixture and grind to a coarse powder.

Fine chop the garlic. Heat the rest of the oil & add mustard seeds. Once they crackle, add the chana dal, urad dal, jeera, sesame seeds, chopped garlic and curry leaves. Saute for few mins, simmer the flame, add the ground powder and rice. Mix well, switch off and serve with papad/fryums.

The mix of fried garlic, sesame seeds and coconut is what I would call an yummilicious flavor J


I personally prefer sesame oil for this dish. It helps enhance the flavor. But you can use any other oil also.

This recipe sent to Cook click n devour's c'mon chefs cook up a main dish event.

Paal Kozhukattai / Rice Dumplings in sweetened Milk

                     Due to Ganesh Chaturthi celebrations, this month was filled with kozhukattais everywhere. From the magazines, to TV, to next house aunt, everyone were talking about new kozhukattai recipes. Some of them were really weird even to hear.  We usually make only kaara kozhukattai(savoury) for ganesh chaturthi and this year was no different. Yesterday, I was craving for something sweet & ended up making these yummy lil balls. Recipe adapted from a local magazine.
Rice Flour – 1 cup
Water – ½ liter + nearly ½ cup to knead the dough
Milk – ½ liter
Sugar – as per taste
Salt – a pinch
Cardamom pods – 3
Desiccated Coconut – 3 tbsp (optional)

Add a pinch of salt and 2 tspn sugar with the rice flour and mix well. I used instant idiyappam flour. Gradually add lukewarm water to this mixture and knead till it reaches chapathi dough consistency.

 Roll the dough into equal sized small balls. Heat water in a wide pan and add the balls. Once cooked the rice balls will rise to the top.

At this stage, add the milk, sugar as per taste, crushed cardamom pods and cook till a rolling boil & switch off. Add the coconut, mix well and serve.

  1. The rice balls need to be real small, say like the size of a seedai. If the balls are big, it will be bland to eat.
  2. You can switch off the flame once the milk comes to a rolling boil or you can simmer it till the milk thickens. It purely depends on your taste. I like it a bit thick.
  3. Adding the coconut is purely optional, but I did.  It adds a yummy flavor.