Monday, 16 October 2017

Malai Ladoo / Paneer Ladoo Using Condensed Milk

If you are fighting with time for last minute diwali preparations, here is not only a quick and easy sweet but also tasty sweet recipe for you to cherish the occasion!

Try and give your feedback!
5  min
10 mins
Recipe for Malai Ladoo / Paneer Ladoo
Recipe type: Indian Sweet
Cuisine:  North Indian
Yields: 10 ladoos(approximately)
Paneer - 250 gms
Condensed milk - ½ cup
Cardamom powder - ¼ tsp
Almonds / Pistachios - for garnish
Ghee / clarified butter - for greasing the plate

Saturday, 14 October 2017

Kaju Katli / Cashew Burfi

Kaju Katli / Cashew Burfi is a one of the popular and tasty Indian sweets. It is very easy to prepare with only few ingredients which is easily available at home.  For this recipe, you don't need to check sugar syrup / string consistency; even beginners can try this without hassle!

Try this mouthwatering sweet for Diwali or for any special occasion and enjoy with your loved ones!

5 min
20 mins
Recipe for Kaju katli / cashew burfi
Recipe type: Sweets
Cuisine:  North Indian
Yields - 12 to 15 pieces

Cashew nuts - 1 cup
Sugar - ½ cup
Water -  
¼ cup
Cardamom powder - ½ tsp
Ghee / Clarified butter - for greasing the hands

Saturday, 7 October 2017

Masala Rava Kichadi / Rava Kichadi

Masala Rava Kichadi / Rava Kichadi is a popular South Indian Breakfast recipe. The addition of cinnamon, vegetables, ginger, garlic and green chilli paste gives an extra taste to this dish than the usual Rava Upma.

It is very easy to prepare, tasty and a comforting dish! I love to have this with coconut chutney and sugar!

Do try and give your feedback!

20 min
30 mins
Recipe for Masala Rava Kichadi
Recipe type: Veg
Cuisine:  South Indian
Serves: 3 to 4 (approximately)

Semolina / Rava– 1 cup
Turmeric Powder –  
¼ tsp
Onion – 1 (finely chopped)
Tomato - 1 (finely copped)
Carrots – 1 medium sized (finely chopped)
Green peas(frozen / fresh) - 2 tbsp
Coriander Leaves – for garnish
Lemon juice - to taste
Salt – to taste
Water – 4 cups

To Grind:
Green Chillies – 3 to 4 (slitted)
Ginger – 1 inch piece (finely chopped)
Garlic - 3 to 4 cloves

For seasoning:

Cinnamon - 1 inch piece
Mustard Seeds – ¾ tsp
Channa dhall – 1 tsp
Urad Daal – 1 tsp
Curry Leaves – few
Oil –1 to 2 tbsp
Ghee - 2 tbsp

Wednesday, 4 October 2017

Aloo Masala Sandwich / Potato Sandwich

Try this yummy, filling and healthy Potato / Aloo sandwich for your kids lunch box /for breakfast or tea time snack with hot tea!

In this recipe, I have used Indian spices which gives nice punch to this potato filling,but in  lesser amount, as I prepared this sandwich for my kids.  You can adjust the spice level according to your taste bud.

Let's check the recipe now, 

20 min
30 mins
Recipe for Aloo Masala / Potato Sandwich 
Recipe type: Veg
Cuisine:  Indian
Serves: 3 to 4 (approximately)


Bread - 8 to 10 (Here I have used brown bread)
Potato - 1 large one
Onion - 1 medium sized(finely chopped)
Turmeric powder - ¼ tsp
Red chilli powder - ½ tsp
Garam masala powder /
Chat masala - ¼ tsp
Corriander leaves - few(chopped)

Butter -  to apply on bread

Monday, 2 October 2017

Gutti Vankaya Kura / Stuffed Brinjal Curry - Andhra Style

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.   For the month of September, I have paired with Priya Suresh of "priyaeasyntastyrecipes" and the ingredient given by her is Brinjal and Peanuts.

This month we planned to try Andhra Cuisine with the given Ingredients.  So thought of trying a gravy using brinjal / eggpalnt.    When I discussed this with my friend Monisha, she taught me a recipe which turn into a  great hit in our house.  Thank you Monisha for the lip smacking recipe.

This Andhra style brinjal gravy is easy to make and also  spicy, tangy and nutty in taste.    It goes well with rice and chapathi.

Try and give your feedback!

Saturday, 23 September 2017

Black Gram Sundal / Karuppu Ulundu Sundal - Navarathri Special!

Black Gram / Karuppu Ulundu is one of the most healthy and nutritious Legume.  It is very rich in protein, fibre and Vit B.     It is a great energy booster, helps to improve your bone strength and improve your digestion.

Though we are commonly using Urad Dhal (the skinned split black gram) in the preparation of Idli, Dosa, Vada in our daily basis; whole black gram is more nutritious than Urad Dhal.

Here I have tried spicy Sundal using black gram; you can also try sweet version with this.

Try this protein rich Sundal for your evening snack and also it is perfect to be offered as prasadam during South Indian Hindu festivals especially during Navarathri.

30 mins
Recipe for Black Gram Sundal / Karuppu Ulundu sundal 
Recipe type:Sundal / Seasoned Legumes
Serves:  3 to 4 (approximately)

Black gram - ½ cup
Grated Coconut - 2 to 3 tbsp
Salt - to taste

For Seasoning:
Oil - 1 tbsp
Mustard - ½ tsp
Urad dal - 1 tsp

Red chilli - 2
Green chilli - 1(finely chopped)
Asafoetida - a pinch
Curry leaves - 1 sprig


Wash and soak the black gram overnight or for about 6 to 8 hours.
Pressure cook black gram by adding salt  for 1 or 2 whistle or  until it becomes soft.

Drain the excess water and keep aside .

Heat oil in a kadai; add mustard, after it crackles add urad dhal,red chilli, finely chopped green chilli, asafoetida and curry leaves.

Once the urad dhal is browned, add cooked black gram ; continue mixing till the moisture evaporates, if any.
Finally sprinkle grated coconut; give it a thorough mix . Switch off the gas.

Adjust the salt and chilli level according to your taste.

You can also add grated ginger while seasoning.

For trying sweet black gram sundal recipe, you can follow to the my Green Gram Sweet Sundal recipe.

Thursday, 31 August 2017

Coconut Bun / Dilkush / Coconut stuffed buns / Thengai Bun

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.  For the month of August, I have paired with Sujata Roy of
"Batterupwithsujata" and the ingredient given by her is Coconut and Almond.

I planned to prepare Coconut buns which 
is typically a bread / bun stuffed with sweet filling mainly coconut, nuts, tuitty-fruity, raisins and sugar.

This is i
n my to-do list since long time and my husband's favorite as well; hence I wanted to try this at home and surprise him.  It came out very soft and tasty😋 and the compliments I got made me happy too😃

You should try this delicious bun at home and surprise your loved ones.

Let's check the recipe now.

2 hrs
2 hrs 20 mins
Recipe for Coconut Bun / Dilkush / Coconut stuffed buns
Recipe type: Breads
Serves:  4 to 6 (approximately)
Makes 1 large bun

All purpose flour - 2 cups
Instant yeast - 2 tsp
Milk - ½ cup (Luke warm)
Sugar - ¼ cup
Salt - ½ tsp
Butter - 
¼ cup
Egg - 1(beaten) 
Vegetarians can avoid egg and proceed with the recipe.

For stuffing:
Coconut- 1 cup
Sugar - 3 to 4 tbsp
Almonds - 10(finely chopped)
Tuitti frutti- 2 tbsp
Cardamom powder - ¼ tsp

In a bowl, sprinkle yeast, sugar and warm milk; mix and allow it to stay until frothy for about 5 to 10 minutes. This means yeast is active and ready to use.

Take a wide bowl and add all purpose flour, salt and mix thoroughly.

Make a well in the center of the flour and add the yeast mixture , egg (if using ), butter and slowly start mixing  until the dough sticks together.

Turn the dough out onto a floured surface and knead until smooth.

Knead by hand for 5 to 7 minutes and shape into a ball and set in a lightly oiled bowl.

Cover loosely with a towel or cling film, and keep it  in warm place until doubled in size, about 1 to 1 1/2 hour.

Coconut filling:

Add grated coconut, tuity fruity, chopped almonds, raisins, sugar and cardamom powder in a bowl and mix well.   Keep aside. Your filling is ready.

Punch down the dough and divide the dough into two balls.

Using rolling pin, roll them into a circle with  1/2 “ inch thickness and placed it in greased tray.  Spread the filling over that. 
Cover it with another rolled dough and seal the edges properly so that the fillings doesn't come out while baking.  

Place the sealed buns in warm place for another 30 minutes for raising / proofing.

Preheat oven to 180 degrees C.

Before baking, brush the buns with beaten egg or butter(for vegetarians) for the glossy finish.

Bake at 180 degrees C for about 20 to 25 minutes, until it is browned evenly.

Transfer to a rack to cool thoroughly before slicing.

Using a serrated knife, cut into slices.  Enjoy!


The baking temperature and time will vary depending on the oven specification and bread thickness.

As fresh coconut is used in this recipe, try to finish it on the same day or keep it in the fridge if there is any leftover.   Reheat in microwave oven before use.

You can also use store bought sweetened coconut flakes.