Thursday, November 22, 2012

Egg Burji


Eggs-2 nos

Big Onion- 2nos


green chilly-1 small


turmeric powder-1/4 tsp

chilly powder- 1/2 tsp

jeera- 1tsp


salt to taste.

curry leaves- few sprigs

milk-1/8th cup(Gives a soft texture to the scramble)


1.Chop the onion,tomato,green chill,garlic into fine pieces and keep seperately.

2.Heat oil fry the jeera seeds add the chopped onions and salt and fry till slightly starts turning golden brown,add the curry leaves,tomato and garlic and green chilli and fry well till mushy and cooked well add the red chilli powder and turmeric and stir well so that it will not get burnt.

3.Break the eggs one by one and add and stir and scramble it.when it gets cooked sprinkle the milk and allow to cook till all the moisture is gone and dry..

4.Serve with hot rotis as a sidedish or any rice .

WItch finger cookies



Unsalted butter-1cup

Flour-2 3/4 cup

Salt-1/4 pinch

Baking Powder-1tsp

Vanilla extract-1tsp

Food colouring of your choice-i've used green and some made plain

Whole blanced almonds-(soak in water for 30 minutes and peel and split into two halves)-30 nos

Sugar-powdered-1 cup


Sift the baking powder,salt  and flour so they are evenly distributed.

Peel and split the almonds and keep it ready.


1.Take the butter in a wide bowl add the powdered sugar and beat till creamed well.
2.Add in the egg and beat well,inbetween add the essence and mix well.
3.Add the flour little by little and mix well
4.It will be a sticky dough keep mixing till all the ingredients are incorporated well.
5.I divided the dough into two parts and added 2 drops of green liquid food colour to one part.
6.take the dough on a parchment paper just roll and cover it and keep refrigerated for 30 mins,this helps in moulding the dough as it will be sticky.
7.After 30mins minimum take the dough pinch 1tsp or a small marble sized piece and shape into fingers by first rolling inbetween your hands like a rope..roll it really thin as it'l expand when you bake(my fingers are fat).
8.Then make knuckle impressions with a fork.Press a almond piece for the nails and carefully transfer to a greased baking tray and bake for 10 to 15 mins at 160 degrees..the above measure yielded 45 cookies..

Thursday, November 8, 2012


This sweet recipe calls for simple ingredients though but one of the trickiest I have must have been some 15 occasions (before my wedding) I've tried this and wasted all the flour and jaggery...but only once I've got it right and the day Raks kitchen posted this recipe on her blog for Diwali I was waiting to try and was so nervous..wanted to take step by step pictures but was too stressed up till I tested it was not separating in oil.


Just followed the recipe blindly thanku tonnes as this was the first time I understood the jaggery consistency and got the results the last one time I got it rite I think it was all luck..
I am so happy and just patting myself now I got it rite and my hubby loves this I can try the same quantity and this yielded some 18(though some were big and some were small) so this will be on my list for Christmas...
So I am tagging you and passing on my wishes for a very happy Diwali to you and your family Raji!


Raw rice( ask for maavu pacharisi)- 1  1/2 cups
Paagu vellam- 1 cup( grated/crushed)
Sukku(powdered dry ginger)- 1/4 tsp
Sesame seeds(white )- 1 tbsp
Cardamom- 2nos
Oil- to fry
Oil/ ghee-2tsp
Milk- 2-3 tbsp( to make the dough pliable so to shape into balls and pat as the next day my dough
was dry and so just added milk &oil and made it soft )


1. Wash the rice and soak in water for 2-3 hours.
2. Take the soaked rice in a colander and spread on clean cotton towel/ cloth for 30 minutes.
3. Powder the rice though it is bit damp in the mixie in two batches along with the cardamom.
4. Sieve it if you feel it's grainy..don't run the mixer for long as it will heat up the flour and the dampness will be lost.take the powdered flour in a vessel with the powdered ginger,sesame seeds and keep aside.
5. Nowtake the jaggery in a vessel and add water just to immerse it and boil to it's dissolved and filter to remove any impurities.
6. Then keep the filtered jaggery on a medium flame and keep a small vessel near the stove to check the syrup consistency from time to time.
7. Boil and keep checking in 2 minutes first it will dissolve and then u'l get a thin streak in the water that dissolves on touching .further boiling the syrup gets thick and u'l reach soft ball when a little syrup is poured in the water it forms a ball on the bottom and can be taken in hand it will form a soft ball then this is the consistency..switch off the stove,remove from heat.
8. Now add the flour little by little to the jaggery and keep mixing as u add and till all the flour is added and you get a smooth soft dough now mix well evenly and transfer to a airtight vessel and keep ,at least for a day before making adhirasams.
9. Next day take the dough and add few spoons of milk+oil and knead till you get a soft pliable dough
 And divide into balls and take a greased ziplock and pat each ball into adhirasams of your desired size and shape.
10. Heat oil in a kadai and when hot slip the prepared adhirasams and it will puff like poori then flip over and cook over medium flame and when cooked press it in between two slotted ladles to remove excess oil and put on a kitchen paper as you fry one by one.
11. My adhirasams were crisp as soon as I made and got soft later..the critics (hubby and daughter)at home reviewed it as the best for a first success after so many failures.. Am so thankful to raks for the crystal clear instructions and step by step pictures...