7 cup burfi | seven cupcakes is an easy sweet recipe. In most houses, it is compulsory sweet for Diwali. My grandmother also makes this every year. She always says it is easy for distributing among neighbors too for Diwali. My mother-in-law also makes this but she adds cashew paste to this. I have posted her version of Coconut and cashew burfi. This recipe is different and no complicated steps are involved in making this Diwali sweet....
Check out the links for other south indian variety rice recipes: Peanut rice Curry leaves rice Andhra Pulihora Enjoy all the festivals with this yummy food. Your blog caught my attention thanks to the quality of your recipes. From myTaste.in, one of the biggest recipe search engines in India and in the world, we would like to invite you to add your blog to our site and make your recipes available to lots of people....
Khakra chaat recipeThai bhel puri Method with step by step pictures : Soak 1/4 cup red kidney beans for 10 hrs or overnight and pressure cook this for 5-6 whistles and drain the water. Keep aside.This will yield 1/2 cup of cooked beans.Chop 1 onion and 1 tomato finely.Cut 1 boiled potato into cubes.Cut 2 avocados and cut them into cubes.To know how to cut avocado, please check this video.Arrange the cooked red kidney beans, onion, tomato, cut potato and cut avocado in a wide bowl....
METHOD: Wash and clean the baby corn.Chop the baby corn into small pieces and pressure cook it by adding 1/2 cup of water and little salt. Finely chop the onions and tomato. Keep half of the tomato aside for grinding. Grind the green chilli, coconut, garlic pods,fennel seeds(sombu),cashew nuts and tomato. In a pan add oil and add the cardamom pods and add the onion and saute it till they turns pink....
Masoor dal tadka Aloo Capsicum masala Peas masala Add hot water little by little and make a soft dough. Do not add more water, it needs little only. I couldn’t give proper measurement for water as it varies from flour to flour. Divide the dough into equal sized balls. Take one portion of the dough and roll it gently with rolling pin. Dust with flour while rolling. Heat a tawa and cook the roti on one side and put it on the open flame as we do for phulkas....
Method with step by step pictures : First let’s make the urad dal bonda. This is similar to our Mysore Bonda recipe. Soak 3/4 cup urad dal in water for an hour.Drain the water and grind this into a smooth paste as how we make for ulundu vadai. Just sprinkle little water while grinding the urad dal. The batter should be fluffy and smooth. Add 1 tsp black pepper, 2 tblsp coconut bits, salt as needed and curry leaves to the batter....
This is one of the staple lunch box recipes at my home. I pack this once a week for kid’s lunch as well as for my husband too. If you have cooked rice ready then you can make this in a jiffy. Capsicum is a very flavourful vegetable. We get this in 3 colors, red, green, and yellow. I always buy the green capsicum. But after moving to Hongkong we get all the 3 colors in one pack....
Channa dal | kadalai paruppu 1/2 cup Salt a pinch Turmeric powder 1/8 tsp Cardamom powder a pinch Kalkandu | sugar candy 1/4 cup Sugar 4 tsp Coconut 3 tblsp Method: Soak the channa dal in water for 15 minutes. Add the salt and turmeric powder to this. Pressure cook for 3-4 whistles. Drain the excess water. Allow this to cool. Add the sugar, cardamom powder, kalkandu and coconut. Mix well....
Curry Leaves| Karuvepilai 1/2 cup (loosely packed) Shallots| Small onion 15-20 Garlic 10-15 pods Tomato 1 Sambar powder 4-5 tsp Dhaniya powder | Coriander powder 3 tsp Fennel seeds or fennel powder 1 tsp Sesame Oil 2 tblsp Tamarind extract 2 cups Mustard seeds 1/4 tsp Vendayam | methi seeds 1/4 tsp Black Pepper 1/4 tsp Salt as needed Turmeric powder 1/2 tsp Jaggery 1 tsp Method: Soak lemon sized tamarind in hot water and take out 2 cups of extract from that....
I got this idea of making chilli cheese paniyaram a few weeks back but couldn’t find grated cheese in the nearby supermarket. Tried the same using cheese slices. It turned out well but still wanted to try using grated cheese. This paniyaram was a super hit at my home and kids loved it. Also check out my chilli cheese toast, chilli cheese dosa recipe. Add 4 tblsp finely chopped capsicum to the batter....
Kothavarangai | cluster beans | Gawar in Hindi, we usually make Paruppu usili with this. This is the classic way of Kothavarangai in a South Indian home. We also make Kothavarangai kootu in our house. During my childhood days, I have never tasted this vegetable as my dad doesn’t prefer this as it has a sweetish taste. After marriage, my father-in-law doesn’t prefer this he says it causes gas. So I have not included this in my cooking much....
Eggless chocolate cookies Eggless chocolate cookies (with pressure cooker baking option) INGREDIENTS:(YIELDS 40- 45 COOKIES) METHOD: Combine the flour, custard powder(i used Vanilla flavor) baking soda and baking powder. If you want for even mixing just sieve them together. Combine the sugar and oil and mix this till the sugar gets dissolved. I wanted to make it easy and put them both in a mixer and whipped for a minute. Slowly add this to the dry ingredients(flour mixture) and combine well....
Soups are always liked by everyone at our home. The most common one I make is palak soup, pumpkin and carrot soup, and broccoli soup. I have tasted hot and sour veg soup in restaurants. I wanted to try this at home. We are experiencing winters here in Hongkong. A Hot bowl of soup is perfect for this lovely weather. The combination of the veggies and the addition of soya sauce, pepper, vinegar elevates the taste of the soup....
Idli upma is a very common tiffin made in our homes using leftover idli. It is made in different ways in different homes. I have tasted a different version of this in my sister’s home post-wedding. Though I love other versions, I love the one which my mom makes. She adds shallots (chinna vengayam in Tamil) and Idli milgai podi to this. A plate of hot idli upma paired with a hot cup of filter coffee is bliss....
I have tried making tomato thokku and I have seen my mom and mother-in-law making this at home so often. Otherwise, we make a variety of thogayals at home. If you ask me what is the difference between thokku and thogayal. For thokku we don’t add any dal while grinding. Only spices are added while grinding. But for thogayal, we saute urad dal or chana dal and grind. Also for most of the thokku, we grind everything raw and later cook it till it shrinks well....
Peel the skin of the mangoes and slice them roughly. discard the seed. Blend all the ingredients together, except water, into a smooth paste. Add water in the last and whip once. Serve chilled or serve immediately with ice cubes. Δ
Milagu vadai or Anjaneyar kovil vadai is a traditional prasadam offered in anjaneyar temple. Before marriage in my town for anjaneyar they used to put the usual ulundu vada malai. After coming to chennai, we have an anjayneyar temple just opposite our house. There they used to put this thattai type crispy milagu vadai for anjayneyar and distribute it to all. Living there in the same street, we used to get the vadais daily and every day around 11 am they started making the vadais in the temple madapalli (kitchen)....
Mint leaves 1 cup Coriander leaves 1 cup Oil 2 tsp + 1 tsp Peanuts 1 tblsp Red chili 2 Garlic 4-5 pods Onion 1 Mustard seeds 1/4 tsp Urad dal 1/2 tsp Coconut 1 tblsp(optional) Method: In a pan add 2 tsp oil and add the red chili and peanuts. Saute till the peanuts gets roasted. Roast in a low flame. If you are allergic to peanuts, you can replace it with urad dal or channa dal....
INGREDIENTS: MAKES 12 APPAMS METHOD: Soak the rice, urad dal and rava for 2 hours. Drain the water and grind this into thick paste without adding much water. When it is done, add the jaggery and pulse till it mixes to the rice mixture. Add coconut and cardamom powder to this and pulse again. The batter is ready, Let this be like a ildi batter consistency. Heat the paniyaram pan and add ghee to this....
Nellikai | gooseberry|amla 3 Green chili 1-2 Coconut 1 tblsp Salt as needed Yogurt | curd 5 tblsp Oil 1 tsp Mustard seeds 1/4 tsp Asafoetida a pinch Roughly chop the gooseberry and discard the seed. Grind this into a coarse paste along with green chili, little salt and coconut. Do not make it a fine paste. Add few drops of water while grinding. Beat the yogurt by adding little salt to it....
