Wednesday, September 14, 2011

Jalebi's for August ICC

My 2nd experience in ICC.The challenge for August month was Jalebi's the main thing I liked about the recipe was it was simple and as my family love this sweet i wanted to try..and it came out well..though the shape was not professional we all loved the taste,guess will improve as i practise..i used a ziploc bag to pipe the batter in the hot oil,next time would try with a squeezy bottle.

Going to the recipe
Hot Oil-1 tblsp
Food color-a pinch

For the sugar syrup:
Water-1/2 cup


Batter Preparation:
Measure the maida,cornflour,food colour,lime,curd,hot oil and beat the mixture so it is mixed well without any lumps.Keep this batter on the kitchen counter overnight to ferment.

Sugar Syrup:
Heat the measured sugar and water and mix till the sugar is melted and then bring to a boil till it reaches a single string consistency.

Boiling syrup

Warm Sugar Syrup

1.Now next day take the prepared batter and mix it well once again and spoon to a ziploc bag(I used this)/ a squeezy bottle.

2.Make a small as possible cut on one corner of the ziploc bag.
3.Heat oil in a kadai till it's hot and pipe the batter in 2/3 rounds directly onto the oil and fry till crisp and careful not to burn(as get's burnt easily) manage the heat accordingly.
Jalebi!! Excuse me for the shape..
4.Take the fried jalebi's and dip in the sugar syrup for a minute and drain and arrange on a dish.
5.Serve hot!Enjoy!

The entire batch!!!

Sunday, August 14, 2011

Wheat Halwa / Tirunelveli Halwa / Godhumai Halwa for ICC July 2011

This is my first experience participating for the ICC,and this month's challenge is very interesting and am happy to start with a traditional sweet.which is a hit in every household.."Tirunelveli Halwa"..
Srivalli  is the person behind this wonderful event so we can recall these traditional recipes in our very own kitchen..This time they have given three recipes for reference:

1. Shalini's Wheat halwa
2.Sowmya's Wheat Halwa
3.Lataji's Wheat Halwa

I've selected the 1st recipe from Shalini- Wheat halwa,because i just wanted to try with a smaller quantity and this had the measurements..
Now going to the recipe:


Samba wheat grain- 1 cup
Sugar-2 1/4cup(this quantity was sufficient )
Elachi powder- 2tsp
Water-3/4cup (for syrup)
Water-To grind and extract wheat milk-4 cups
Red/yellow food colour-2pinches
Wheat milk-you can see the thicker part getting settled down..
but i mixed this  before adding to the syrup
Sugar and water.

After removing impurities the sugar syrup is boiled to get one string consistency


1.Soak Wheat grain for 48 hours and wash and grind with 1cup of water .
2.Extract milk by adding 1tumbler of water to get thick extract and then another two cups to get thin extracts and discard the brown mass.
3.So mix all the extracted milk because you'll need it to delay the process of thickening as you stir it.
4.Take a heavy bottomed vessel with handle,I used my 5lt pressure pan for this purpose,heat the measured sugar with 3/4th cup water and stir till sugar dissolves..Now you need to remove the impurities from the sugar either by filtering it or add few tsp of milk to the syrup so when it boils the dirt will collect as scum on the top and you can remove it easily..
5.Now let the syrup boil and reach 1string consistency,it took some 20 minutes for me.
6.Then stir the wheat milk once before adding so all the thick and thin part get evenly mixed and then add it to the sugar syrup while you stir to avoid lumps.add the elachi powder and food colour.
7.Then keep stirring the mixture and as it thickens,keep the flame low.
8.Add a tsp of ghee in another kadai fry the cashews and add to the halwa.Then melt the rest of the ghee and keep it ready.
8.When the mixture starts to thicken start adding ghee,2tsp at a time and then keep stirring  adding ghee in  regular intrevals until the mixture forms a ball and leaves the sides of the vessel..this took around an hour for me and keep stirring to avoid the mixture from burning and the raw smell of the wheat milk is completely gone.
9.Then allow to cool and transfer to a clean,dry container..and serve hot/cold.
10.We thoroughly enjoyed this dish.....
wheat milk+ sugar syrup

starts to thicken

Add caption

on adding a few spoons of ghee

bubbling !!

almost done

U can see the halwa leaving the sides of the vessel.

Tuesday, August 9, 2011

Prawn Manchurian


Prawns-(shelled,deveined and washed)-250gms(I used the bigger variety)

Cleaning the prawns:

To remove the veins u need to draw a line on the back portion of the each prawn with a blade or kitchen knife and then lift the black thread like vein that is visible)--cleaning is messy but it's very important because u'l upset ur tummy if you cook it with the veins....

Capsicum-1no chopped into big chunks

Onion-1no(chopped into chunks)

Spring onion-cut the green part for garnishing and keep little for sauting with the onions(I didn't use as it was not available this time)

Onion bulbs from the spring onion-chop roughly for sauting

Green chillies-4(cut into thin strips)

Ginger-3inch(finely chopped)

Garlic-6-7pods(finely chopped)

Tomato Sauce-2tsp(this will give a sweet taste)optional-kids would love this
Red chilly paste-1tsp(Soak 1/2 cup red chillies in hot water till it cools and then grind with some salt and vinegar).you can store this paste in the freezer and it's handy.
Oil-2tsp(for frying prawns)(sesame oil is better)
Oil-3tsp(for manchurian sauce)

For marination-

Ginger-Garlic paste-1tsp
Soya sauce-2tsp
Chilli powder-1tsp
Salt to taste


1.Make a paste of all the above marinade ingredients and coat it in the prawns and keep in the refrigerator 2 or 3 hours.
2.Take a shallow non-stick pan and pour 2tsp oil and shallow fry the prawns till cooked this takes about 5-10 minutes...DONT'l become tough..

For the sauce:

1.Now u'l have the remaining marinade add 1/4 cup water and mix it and keep aside.
2.Heat the same shallow frying pan with 3tsp oil and add the ginger garlic and fry for a few minutes followed by soya sauce,red chilli paste and tomato sauce(if using) and saute for 2mins 
3.Add the marinade mixture and bring to a boil till it's thick add the cut spring onions and onions  and capsicum and saute for 2minutes.
4.Add the fried prawns and saute till everything is mixed in the sauce and serve garnished with the spring onion..
5.Goes well with fried rice,noodles,or any Indian breads....Enjoy!

Note: I've not used MSG because my daughter loves this dish and it's better to avoid it...

Wednesday, August 3, 2011

Easy Vanilla Cake

This recipe is from Nisa's ! Cooking Is Easy ... was searching for a spongy,soft textured cake using less butter and wanted to try this and it came out so well and everybody at home just loved the cake and the texture was so soft..just can't tell in words...Makes a good tea time snack and now itz become my daughter's favourite snack for the short break in school.........All this credit goes to Nisa...Keep up the good work...

My sweet daughter helped me in greasing the tray for the cake...she loved to be around..and it was fun.


Flour(Maida)- 2 1/4 cup
Sugar-1 1/2 cup
Butter-1/2 cup(100gm)
I used salted butter so didn't add salt..
Milk- 1 1/4 cup
Baking powder- 3 1/2 tsp
Eggs- 3no(room temperature)


1.Grease the cake pans with butter and dust with flour and keep it ready.
2.Sift the flour and baking powder atleast twice and keep it aside.
3.Preheat the oven to 150 degrees.
4.Take the softened butter in a wide vessel and beat till soft.
5.Add the sugar and beat till you get a creamy mixture,add the eggs one by one and beat till you get a soft fluffy mixture,add the essence and mix for a minute.
6.Add the milk and flour alternating in 3 portions until all the flour and milk are added and scrape the sides of the vessel and give a fold and mix motion to the batter.NO VIGOUROUS MIXING.
7.Pour this into prepared tins and bake in the preheated oven for 45 mins to one hour,until a toothpick/knife inserted in the centre comes out clean.
8.Cool the cake on a wire rack ,cut and serve.Enjoy!

Monday, August 1, 2011


Idiyappam and Thengaipaal

Tools used

Idiyappam flour-1cup (Store bought)I use Anil brand
Water-1 1/2 cup
1.Add salt to the water and bring it to a rolling boil,switch off the flame and quickly add the flour to the water while continuously stirring to avoid lump formation.
2.Then allow this to cool a bit say 1min and add 1tsp oil and then knead well.though it's hot as on cooling it becomes difficult to press the string hoppers.
3.Grease the plates and keep it ready.
4.Take this in the idiyappam mould little at a time and press onto the plates and steam in a idly cooker for 10-15mins.
5.Serve with sweetened coconut milk.

Coconut milk


Coconut pieces-taken from 1/2 shell (cut into bits)
Sugar to taste.


1.Grind the coconut pieces and elachi with little say 1/4 cup water to a fine paste.
2.Strain and press the coconut pulp to get thick milk.
3.Discard the coconut,u may extract 2nd milk adding another cup of water and can use it in your kurma for the day.
4.Add sugar to taste and mix well with a spoon and serve with idiyappams.

Pallipalayam Chicken Fry


Naatu (country chicken) kozhi- 1kg(Preferably with skin)
Preferably small onions- 1/4kg(can use big if this is not available)(Chopped fine)
Tomato-1no(small )
Garlic-20pods(chopped fine)
Curry leaves-few sprigs
Whole Red chilli-15nos(cut with a scissor taking out the bract and seeds)
Red chilli powder-1/2tsp(If u like it spicy otherwise skip this)
Salt to taste


Cinnamon-3inch piece



1.Take a heavy kadai,heat it with oil..when hot add the whole spices(cinnamon and cloves).when they splutter.add the chopped onion,curry leaves and fry till golden brown taking care not to burn,keep sauting.
2.When onions turn golden add the chopped garlic and fry till sauted and cooked well,then add the chopped tomatoes and whole red chillies and saute till tomatoes are cooked.
3.Add the turmeric and red chilli powder and give a quick swirl and add some 1/2 cup of water and cover and cook till the mixture is blended well to a gravy and oil sepertes,now add the cleaned and washed chicken pieces and give a stir till all the masala is coated on the pieces,add salt and mix well..
4.Cover and cook over medium flame,till the meat is tender,check for water in between as this recipe calls for country chicken it takes sometime to cook,this might take some 30-45 mins.If water is less u can add 1/4 cup at a time and stir well and cook and when meat is tender, remove the lid and stir it on high heat till u get a gravy that coats the pieces well and the oil shows up ..
5.Serve hot with Green gram Kadaisal..

Thursday, July 28, 2011

Cabbage Paratha

This is my post for day 7 BM#7 Combo Meals ......made cabbage paratha and bindi masala...
Hope you enjoy this recipe..

Cabbage Stuffing:


Onion-1 no grated
Green chillies-2 grated
Garam masala-1/2 tsp
Chilli powder-1tsp/Sambar powder-1tsp
Coriander-few leaves
Curry leaves-few.


1.Grate the cabbage in a chopper to fine bits .Wash and remove all the water by resting it on a colander.
2.Heat a pan with oil,fry the onions till golden and add the green chillies,salt,dry masala's and give a good stir and then add the cabbage and stir well.
3.Allow it to cook stirring from time to time,careful not to burn.
4.Remove from heat and allow it to cool.
Cabbage Stuffing

For the Outer layer:

Wheat flour/Atta- 1 cup

1.Make a soft dough of the atta and need to add salt as it'l become soggy after some time...
2.Take a lime sized ball of dough and spread in the size of small puri and keep a tablespoon of the cabbage mixture and bring all the sides to the centre and make a ball...
3.Now dust some raw flour and make a chapathi giving equal pressure on all sides and be careful that the stuffing does'nt come out..
4.Heat a iron tawa..when really hot carefully take the rolled paratha and cook on both sides and apply some oil on the sides flip and cook evenly and serve hot..

I've served with bindi masala......or just onion curd raitha will be a perfect side for this paratha......(as the pictures were shaky ...will update later...)

Cabbage paratha

Wednesday, July 27, 2011

More Kulambu (Buttermilk curry) and taro fry

This is my post for Day6 BM#7 "Combo Meals"..though this is a simple recipe yet comforting combo "More kulambu and seppankizhangu roast"
Hope u guys enjoy this...

More Kulambu


Vegetable of your choice-Ashgourd, ladys finger, plaintain stem,taro goes well for this curry.
Curd-1cup(Beat once in a mixer)
small onion-3no(chopped fine)
Red chillies-2no
Curry leaves-few
Coconut Oil-2tsp

To grind to a paste:
Raw rice-1tsp
Channa dal-2tsp
Coconut-3-4 pieces
Green chillies-3no
Ginger-2inch piece
Coriander seeds-1 1/2 tsp

1.Grind the ingredients under to be ground to a paste after soaking in little water for 30 minutes.
2.Pressure cook the ashgourd if using with fenugreek because this keeps the curry from not getting spoilt easily.
3.Heat oil and add the small onions and fry well add the ground paste and saute till raw smell disappears and this thickens because of the dhal and rice in it and then add the cooked vegetables and bring to a boil till everything is blended add salt .
4.Then add the beaten curd and DONT ALLOW to BOIL because it'l curdle..
5.Just take off stove when bubles are formed on the surface and season the curry with the ingredients given under seasoning..
6.Serve with hot rice ..
7.I served it with spicy taro roast.

Taro(Seppankizhangu) roast


Taro-1/4 kg
Chilli powder-2tsp
Salt to taste
Ginger garlic paste-1tsp
Tamarind extract-3tsp(some taro cause allergy so adding tamarind helps!)
Curry leaves-few
Mutton masala-less than 1/4tsp

1.Soak and wash taro until all the dirt is removed.
2.Steam cook the taro for 1whistle exactly because it'l get overcooked beyond this and become mushy.Open the cooker and allow it to cool,Peel the skin and wash in cold water and drain on a colander.
3.Cut the taro into round pieces or small cubes.
4.Mix salt,chillipowder,mutton masala,curryleaves,turmeric,tamarind,gingergarlic paste,cornflour and set aside for 10minutes.
5.Heat a kadai with oil,splutter mustard and add the marinated taro and stir till the oil is coated on the pieces and keep on low flame and stir frequently until it's roasted well,
6.The outer part is crisp and the inner part is soft..
7.Serve hot as accompaniment with rice .

Group 2  23-29th June

Combo Meals: RujutaSushma
Cooking from Back Pack: 
AarthiArchanaCLPavaniPJSuma GandlurKalyaniGrishma
Cooking From Cookbook: 
Crunchy snacks for Kids: NirmalaSrivalliKamalika
Regional Special: Jayasree
No Butter Bakes for diet:Gayathri KumarHariniJaneMonika

Tuesday, July 26, 2011

Sapota (Chikoo) Kesari

This is my post for Day5 BM#7 "Combo Meals" Group2.
"Chikoo kesari and Urad dhal vada....a evening snack combo with hot coffee....." Medhu vada is common and the kesari recipe is as follows...

Chikoo kesari--this was new to us until we had it from the Sunday spl mini tiffen from sangeetha restaurant near our house..
My daughter never takes any fruits..but somehow liked this dish so wanted to give a try.....and it came out perfect and now i make this often so atleast she takes this fruit in this form...Going to the recipe.



Chikoo- 2 fruits(peel and cut into medium pieces removing the seeds)
Roasted Rava- 1 cup(if not roasted roast the rava in a dry pan till you get a nice aroma)
water-2 cups
Sugar- 1 1/4 cup(can adjust acc to ur taste)
Cardamom powder- 1/2 tsp
Pacha Karpooram- a pinch (optional)(Edible Camphor)
Ghee-4 tblsp
Cashew- 6-7 pieces(broken to small bits)
Raisins- 6-7 pieces
Ground Chikoo pulp
Roasting cashews and raisins

Before adding raw-bringing the water and pulp mixture to a boil


1.Peel & deseed the fruit and grind to a smooth paste without adding any liquid.
2.Heat a kadai,take 1tsp of ghee and when hot fry the cashew and raisins and reserve
3.Add the ground fruit pulp in the same kadai and saute for 3-5 mins and then add the water measured and mix in the cardamom powder and edible camphor if using and bring to a boil.(No need to add colour because this kesari has a natural fruit colour and aroma...
4.Slowly add the roasted rava stirring vigourously to avoid any lumps
5.Then when the rava is fully cooked,add the measured sugar and mix evenly.
6.Then add the remaining ghee one spoon at a time and keep stirring,till u get a not thick consistency but the contents of the kadi starts leaving fat on the sides..this may take some 5 mins after the addition of sugar.
7.Then garnish with the fried cashew and raisins and Serve!
Hot! Yummy kesari is ready to be served!!

Crispy hot vada and hot kesari  SERVED with Filter Coffee....

Group 2  23-29th June

Combo Meals: RujutaSushma
Cooking from Back Pack: 
AarthiArchanaCLPavaniPJSuma GandlurKalyaniGrishma
Cooking From Cookbook: 
Crunchy snacks for Kids: NirmalaSrivalliKamalika
Regional Special: Jayasree
No Butter Bakes for diet:Gayathri KumarHariniJaneMonika

Urad dhal Vada(Medhu Vada)

This is a festive dish combo in our household when we have guest's or for christmas it's idli vada kesari...with chutney daughter loved medhu vada without any visible pepper / jeera and she would yell at me saying why did add kadugu(mustard) i make it such a way she will not find any black spots....inside the vada...Hope you enjoy this simple snack.. 

Urad dhal-1 cup
Green chillies-2nos
Jeera+Pepper-1/4 tsp each(coarse grind-like u make for rasam)-haven't added coz my daughter will not touch the vada if she see's a speck of pepper....
Asafoetida-1 big pinch
Ginger-1 inch piece
Curry leaves-few cut fine with a scissors
Onions-5nos(optional)-i've not added
Salt to taste.


1.Wash and Soak the urad dhal in water for 30 minutes.
2.Grind in a mixer adding the green chillies and  sprinkling little water till you get a soft and light batter and transfer this to a bowl.
3.Add curry leaves,onion(if adding),jeera + pepper mixture,salt,asafoetida and give a good mix till everything is blended well.
4.Then heat oil in a kadai,make doughnut shaped vadas dipping your hands in water in a bowl so that the batter does not stick to your hands when you put it in the oil...Take care there is no water in you hands,while you drop the vada in the hot oil.
5.Keep the flame on medium so the vada get's cooked on the inner side and turn to brown evenly on both sides and serve hot with chutney of your choice.

Monday, July 25, 2011

Aapam and Paya

This is my post for Day4 BM#7 "Combo Meals" Group2...made this for sunday's breakfast,usually make sweetened coconut milk without elachi for aapam,but for this post i've tried with Aatu Kaal payaa a winning combo so wanted to try this....and Voila! .Hope u enjoy this...

Wanted to give a twist in the aapam recipe because i usually make without adding coconut/cooked rice...usually and last week came across Rak's kitchen's Aapam-looked so tasty and commented her for measurements for my family of 3..(me,hubby and my 5yr old daughter).so she was so quick and kind to reply back and i tried this was awesome and they all liked it so much and the batter came for our monday's breakfast too and all the credit goes to u Raks.....


Raw rice- 3/4cup
Par-Boiled Rice-3/4 cup(Idli rice)
Urad dhal- 3tblsp
Fenugreek-2 tblsp
Cooked Rice-1 fist full

1.Soak all the ingredients for 4hours and grind in a mixer with the cooked rice adding salt .
2.Allow to ferment overnight.
3.Make aapam's and serve...
4.I served it with Aatu kal paya and my daughter took sweetened coconut milk..

Link to Paya recipe is here

Group 2  23-29th June

Combo Meals: RujutaSushma
Cooking from Back Pack: 
AarthiArchanaCLPavaniPJSuma GandlurKalyaniGrishma
Cooking From Cookbook: 
Crunchy snacks for Kids: NirmalaSrivalliKamalika
Regional Special: Jayasree
No Butter Bakes for diet:Gayathri KumarHariniJaneMonika