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Thursday, October 20, 2016

Kesar Malai Ladoo | Malai Ladoo Recipe( With Ricotta Cheese)

Ladoo Recipes

Diwali sweet Recipes 2016

It is raining diwali already in blog world , and I am also thinking for making some diwali special recipes for blog. I barely get time to write a blog though I have a lot to post on draft. Yesterday I had this urge in my mind, it said go to your kitchen and cook something not for you or anyone but just for your blog though what so ever I make will be shared without any excuse, I most often share the sweets I make so that am not over loaded with the sweets gaining those extra fats settling on the obvious part of the body which is my tummy :P  
Food Photography Ideas

Food Styling

Today am sharing a very easy to make ladoo which was a experiment , with very simple ingredient this ladoo may sound very simple but needs a tiny amount of patience too. I love ladoos a lot , I have made Til ka ladoo, Boondi ladoo, Pori urundai and many dal ladoos whic is not in blog yet. I made this delicious and melt in mouth like of ladoo yesterday and shared some with my friends, they all were nice and gave me a very gud feed back. Malai Ladoo traditionally are made with paneer but here I have tried making them with Ricotta cheese and with other very simple ingredients.The mild kesar flavor in these ladoos are perfect to indulge. I clicked them in 1/2 hour that I got in between running to pick my daughter from the school bus stop, Now a days I get very less time to click pictures hope I have done justice to these yummy ladoos and yeah presenting you . Now moving on to the recipe, hope you will enjoy it like we did.

Malai ladoo recipes

Instant Malai Ladoo

Diwali sweet recipes

Kesar Malai Ladoo

                                             Category  Preparation time    Cook Time       
     10 mins                  20- 30 mins


  Ricotta cheese - 15 Oz (425 gms)
  Condensed Milk - 1 tin
  Heavy Cream - 1/2 cup
  Milk - 2 tbsp
  Saffron Strands - few
  Pistachios - for Garnish
  Yellow color - A pinch ( optional)

  • In a small bowl add the saffron strands and warm milk. Keep it aside till needed.
  • In a pan put ricotta cheese  and cook it till it loosens up.
  • Then add condensed milk and heavy cream.
  • Keep on stiring in the mixture in a low heat for 10-15 mins.
  • After the mixture thickens up a bit and you can see the butter from the cream oozing out. 
  • Add the saffron Milk mixture ( also yellow color if needed) and stir constantly. Be careful and make sure you stir it continuously as the mixture can stick on the bottom and cause burning.
  • At a point the ladoo mixture will no longer stick to the pan and comes together while stiring, then switch off the flame.
  • Transfer the ladoo mixture to a plate and cool them completely.
  • Cover it with a cling wrap and refrigerate for 1/2 hour so that it is easy to make the ladoos.
  • Take out the mixture and make equal sized ladoos and stick some saffron strands and pistachios for garnish on each ladoo.
  • Keeps well in fridge for 3-4 days . It is just perfect melt in mouth kinda of ladoo.

Malai Ladoo recipes

How to make ladoos?

Friday, October 07, 2016

Kondakadalai Masala Sundal | Chickpea Sundal Recipe

Sundal Recipe

Its that time of the year when your friends invite you to watch the golu in their home and make delicious different varieties of sundal each day. As a kid I used to enjoy going to see golu in our neighbors place and after singing and dancing the treats or prashadams were distributed . As you know in my last post I had shared a aromatic masala mix to be used in the sundal . I have used the Sundal podi o make this delicious Kondakadalai sundal. If you are spicy food lover like me then this masla sundal adds up a deliciousness to the simple sundal..If the podi  is ready and the chickpea is cooked it just takes less than 5 mins to make this sundal. 

Last year we had a 80 year old mami invited us to watch her golu she was geetha sridhars mother :) If you know geetha sridhar the master chef fame .. Her mom was in our neighborhood and she called us for golu last year in India :).. This year am missing my friends who have moved from the place. Navratri is a wonderful celebration  each one celebrates in their own way.. So here is the recipe of the day . I just placed a miniature golu set for photography can you see.. My hubby appreciated my presence of mind to do it for the picture which is perfect for the season . Moving on to the recipe which is perfect for the season..

Navratri sundal recipes

South Indian Healthy Snack recipes

Kondakadalai Masala Sundal

                                             Category  Preparation time  Cook Time       
       Over night                 10 mins

  Chickpea/ Kondakadalai - 1/2 cup
  Urad dhal - 1 tsp
  Mustard seeds - 1/2 tsp
  Whole red chillies/ Green chillies - 2 nos ( adjust them as required)
  Curry Leaves - 2-3 nos 
  Grated Coconut - 2 tbsp
  Sundal Podi -1- 2 tbsp ( click here for recipe)
  Oil - 2 tsp
  Salt as needed


  • Soak chickpea or garbanzo beans over night.
  • Drain the water and then add fresh water to the beans and pressure cook them with little salt.
  • Pressure cook them for 2 whistle , My pressure cooker is wide so 2 whistle are  perfect for perfectly cooking the chickpea. They should be mashable only when you press them. 
  • Note :For making sundal it important that the beans you have cooked should not be over cooked. 
  • In the pan heat oil and add mustard seeds.
  • Let them splutter and then add urad dhal  and whole red chilli or green chilli , saute them till light brown.
  • Add the curry leaves, then add the cooked chickpea and them mix well.
  • Add salt as needed and also the sundal masala pd .
  • Saute them for few minutes till all the masala get coated on the chickpea.
  • Add grated coconut in the end and mix them well.
  • Serve it hot. Tastes best when served hot.

Navratri recipes

Thursday, October 06, 2016

Sundal Podi |Curry Powder Recipe

Sundal Recipes

Sundal is a south Indian healthy snack made on auspicious days like Navratri or any festival as a neivedhiyam or prashad or offerings for god. There are many variety of sundal made with almost all the pulses,  it is one healthy way to celebrate the occasion. Protein rich sundal are perfect for all ages and if you are looking some protein rich healthy snack then sundal must be perfect snack you are looking for. I remember the days when we visit to kovil or temple and exit with a handful of delicious sundal it was more than auspicious.. Some people may not like the bland taste of the sundal but here is the masala podi for those who love to add some extra spice to the sundal.

Sundal podi is made with dhals and daily use spices, they can be used for poriyals or stir fries too. Sundal podi can e added while making any kind of sundal made with pulses. This simple curry powder can elate the taste of a bland sundal to a masaledar sundal and tastes more yummy.For the people who are looking for a spicy type of sundal this powder is perfect to add in. Now lets move on to the recipe.

Curry pd recipe

Navratri sundal recipes

Sundal podi

   Category : Spice Powder
   Preparation Time: 10 mins        


 Coriander seeds - 2 tbsp
 Toor dhal - 1 tbsp
 Urad dhal - 1 tbsp
 Channa Dhal - 1 tbsp
 Whole red chilli - 9 - 10 nos ( adjust as needed)
 Turmeric pd - 1/4 tsp
 Salt a pinch

  • In a pan dry roast all the ingredients till it gets roasted.
  • The raw smell of the ingredients must go off.
  • Cool the roasted ingredients and then grind them in a mixture to fine powder.
  • Store the powder in a air tight container and use it when making sundal.
Note : Adjust the spice level according to your taste .  

Tea Time snacks

Friday, September 30, 2016

Kovil Pulioyodharai | Puli sadam | Tamarind Rice Recipe

Kovil Puliyodharai recipe

Puli sadam who doesn't love to have a dhonai full of temple style puli sadam. I have some nostalgic memories of style childhood. Born in a south indian state so I have experienced all the south indian rituals , we so visit the south indian temples and the offerings are passed to us in the form of prashadam .. There are so many rice varieties offer to got in south indian temples and they are made in very large quantity so that no one goes empty hand. Even though the quantity is more taste is equally delicious and after a prayer you will walk out of the temple with happy tummy too. Puli sadam, curd rice, lemon rice, all varieties sundals, kozhukattais all are offered to god in some festive occasions. Kovil puliyodharai is completely different to taste and it is the best way to make delicious puli sadam.

Puliyodharai Mix pd Recipe

Puliyodharai Mix recipe

 In my college day a friend of my used to bring this puliyodharai in a paper parcel when ever we had culturals , her mom used to make it and it was the best puliyodharai I ever had. So recently I was talking to the same friend I happen ask her the recipe and she happily got the recipe from her mom just to share with me. I tried this Puliyodharai 2-3 times , I have made it with normal rice and then recently I made it with basmati rice. I love it both the ways. Puli kachal is something which can be made and stored in refrigerator for one month it keeps well for long period. That is one reason this rice is perfect to pack for long travels. In the early years when we used to go to rajasthan by train puli sadam was a must to pack with lemon rice appalam , poori.. This is the perfect lunch box recipe too , if you are planning to make the pulikachal ahead it is so easy to mix up with rice and pack them with potato fry or appalam. The aromatic Puliyodharai mix is the key to make this puliyodharai the kovil style.Now moving on to the delicious recipe of making Puliyodharai.

south indian Rice varieties

Kovil Puliyodharai

                                             Category  Preparation time  Cook Time       
                                                Rice Varities 
         15 mins                 20 mins


  Rice - 2 cups ( I used basmati . You can also us normal rice)
  Tamarind - A small sweet lime or large lemon size or mosambi size
  Mustard Seeds  - 1 tsp
  Urad dhal - 1 tsp
  Groundnuts - 3 tbsp ( Roasted and remove the skin)
  Cashews - 2-3 nos
  Asafoetida pd - a pinch
  Red chilli pd - 1/4 tsp
  Turmeric pd - 1/4 tsp
  Oil - 3 tbsp
  Salt to taste

  Puliyodharai Mix Powder

  Coriander seeds / Kothamalli veedai - 1/4 cup
  Whole Red chilli/ Vara Milagai- 20 no's
  Toor dal / Tuvaram Paruppu- 2 tsp
  Channa dal/ Kadalai paruppu -2 tsp
  White Sesame seeds/ Ellu - 2 tsp
  Fenugreek seeds/ Vendayam - 1/4 tsp
  Pepper corn/ Milagu -1 tsp
  Cumin seeds/ Jeera - 1 tsp

  • In dry pan roast all the ingredients under puliyodharai mix powder together in a low flame till it gets roasted.
  • Cool down the roasted ingredients and grind them to powder. You can store this powder in airtight container and use it as needed.
  • In a bowl soak tamarind with 1 cup water for 15 mins. Mash the tamarind nicely in the water and them extract the tamarind juice.
  • In a pan heat oil add mustard seeds, let them splutter and then add Asafoetida, urad dal , ground nuts.
  • Saute them till light brown. Add the tamarind extract , red chilly pd , turmeric pd,salt to taste and then let it boil till the water evaporates and the mixture get thickens ( not too thick) .
  • The oil will float on top of the puli kachal. Now it is time to add 2-3 tbsp  or as needed of the prepared puliyodharai mix pd.
  • Now mix the pulikachal in the cooked rice and mic it will till all the rice gets coated with the pulikachal.
  • You can enjoy it hot or cold with some appalam or potato fry .
  • If you allow the pulikachal mixed with the rice to rest for some time before you serve it will taste more better the more the time you give the more tastier it will be.
  • For garnish fry the cashew in oil/ ghee till light brown and then use them for garnish.
  • You can make the puli kachal ahead and store it in refrigerator for a month too.
  • You can either serve the rice warm or cold, they taste good either way.
  • You can make the puliyodharai mix pd ahead and store it in airtight container for 2-3 weeks.

How to make kovil puliyodharai ?

Tuesday, September 20, 2016

Vangi Bhath Recipe | Brinjal Rice |Kathirikai Sadam

Brinjal recipes

Brinjal rice recipes

I love to have rice any time than phulkas , I know rice is not a healthy option but atleast once in a day we love to have rice. As I love rice i love to make variety  rice  and not the usual dal chawal , rasam chawal or kadhi chawal. I and my mom our big fans of brinjal, my mom makes delicious brinjal peanut curry and also how can i forget the kathirikai karakuzhambu . Today's recipe is delicious and aromatic rice from south India, It is almost made in all parts of south India and each state has its own variations. I have made Vangi bhath couple of time and this recipe is my fav. Vangi bhath is made in different methods the karnataka method is to make the curry and mix with the cooked rice and the maharastrian version is make the curry with goda masala and cook the rice with the brinjals. After so many days am happy to blog , I have some array fo rice recipes in my draft. Wish me luck to be regular in blogging so that you see the array coming :).. Lets move on to the recipe now..

How to make vangi bhath ?

Kathirikai recipes

Vangi Bhath

                                             Category  Preparation time  Cook Time       
                                                Rice Varities 
         15 mins                 20 mins

  Rice - 1 cup
  Purple Brinjal/ Green Brinjal -4 no's ( Medium )
  Turmeric pd - 1/4 tsp
  Hing / Asafoetida - a pinch
  Onion - 1 no ( Medium)
  Tomato - 1 no (Medium)
  Bay leaf - 1 no
  Cardamom - 2 no's
  Mustard Seeds - 1/2 tsp
  Cumin seeds- 1/4 tsp
  Oil - 2 tbsp

  Vangi Bhath Powder

  Channa dal - 1 tbsp
  Urad dal - 2 tsp
  Coriander seeds - 1 tbsp
  Whole red chilli - 4-5 no's
  Pepper corn - 8-9 no
  Coconut - 2 tbsp (grated)
  White sesame seeds -1/2 tbsp
  Cumin seeds / Jeera - 2 tsp
  Groundnuts -1 tbsp
  Cinnamon - 1 small stick
  Cloves -2 no's

  • In a pan dry roast all the ingredients required for making Vangi bhath pd.
  • Cool the dry roasted spices in a plate , after it cools down put it in a mixer and grind to a not so fine no so coarse powder.
  • Cook the rice in 2 cups water and salt.
  • Cut the brinjal to 4 slices each and put them in water or butter milk to avoid oxidation
  • In sauce pan heat oil add bay leaves, mustard seeds, cumin seeds and cardamom. Let them splutter.
  • Add chopped Onions and saute them till translucent.
  • Add chopped tomatoes and saute them till mushy.
  • Drain the water and add the cut brinjals and saute till they cook well.
  • Add the 2-3 tbsp ( or as needed ) of the vangi bhath masala, turmeric pd, hing  to the cooked brinjal and saute them well.
  • Saute the curry till the masala gets cooked and raw smell goes off. 
  • Add the cooked rice to the cooked curry and mix them till it is well combined.
  • Serve them hot with any raita or some papadams.

Indian eggplant recipes

Monday, September 12, 2016

What is in tap water that isn't in filtered water?

Tap water is readily available in everyone’s homes, so it’s easy to access and it’s free, but is it really the best thing to be putting in your body? When you consider that people undergoing chemotherapy, aids and HIV sufferers, transplant patients, young children (under 6 years old especially), and pregnant women are advised against drinking it, it makes you think that maybe there is something in it that we need to be careful of.

Studies presented at Freshly Squeezed Water have found that tap water contains the following chemicals:
  •    Chlorine
  •    Fluorine compounds
  •    Trihalomethanes (THMs)
   Salts of:
  •  arsenic
  •  radium
  • aluminium
  • copper
  • lead
  • mercury
  • cadmium
  • barium
  •  Hormones
  •  Nitrates
  •  Pesticides
A list which is pretty scary! Now while some of these are essential to get rid of unwanted bacteria, some of it has simply slipped through the cracks, or is in small enough quantities to comply to the regulations – but is that enough for you? If you would rather drink the cleanest water possible, there are a few things that you can do:

    Only drink the water if it’s very cold because that will store less bacteria. Run the tap until the coldest water comes out to help with this.
      Try a different source of water, such as bottled. This can work out more expensive- especially when you consider that everyone in your home needs to drink an average of eight glasses of water per day – and you do need to do your research to ensure that what you’re drinking is high quality, but it will prevent you from drinking these chemicals.
    Filter your water. Using filtered water coolers will remove all the chemicals from your tap water in your own home, saving you that trip to the shop every time you want a drink.

These water filters can work in varied ways, but here are the most common type of system that you will find:

  •   Activated carbon  – this is the most used water filter, which uses active carbon filters to trap the waters most common impurities.
  •  Reverse osmosis – this system forces water through a very fine filter at pressure to ensure the contaminates can’t get through.
  •  Ion exchange – ions soften the water by splitting atoms, and is very effective.
  •  Distillation  – this takes the water one step further than boiling. It boils the water, steams it, captures the steam and condenses it into a separate container.
These systems work towards getting rid of the chemicals listed above, leaving you with the purest water possible. The more that people learn about the negatives that can be found in tap water, the more popular these systems become, and the better the companies make them. To see which one is most suitable for you, do some research into which system will fit into your home and will satisfy all of your water needs. 

P.S Its a Sponsored post 

Friday, September 09, 2016

Indori Garadu Ki Chaat Recipe | Yucca Chaat

Indori Garadu Chaat recipe

How was your long weekend and hope you had a wonderful ganapathi pooja . We celebrated a simple ganesh pooja followed by a visit to the near by ganesh ji temple. If you are following me in Fb you would know I made some musical ganesha this year for ganesh pooja. They are miniature ganesha all my friends just loved after seeing them.Sharing some of my creations here. 

Polymer Clay creations

Modak Recipe

Ganesh Chathurthi is my fav festival to celebrate. I love making some treats for ganesh and also make some hand made ganesha at home.So what was special bhog/ prasad you make for ganesh pooja??..I made 3 varieties of modak and besan ladoo. Sorry for loading this post with lot of pictures , this is wat happen when you are regular in blogging .. I have so many updates that one post is not enough. Ok let me tell you about today's recipe.

Garadu is a variety of yam available in Indian , Indori style garadu ki chaat is the famous street food which people love to have in winter season. I didn't find Garadu so used yucca for making them,you can also use ratalu for making this yummy chaat but traditionally garadu is only used which looks similar to yucca but taste may vary .When I did thali's for Madhya pradesh I wanted to try this too but didn't get a chance. I am so happy I made it and my hubby loved it. This chaat is very easy to make and chaat jiralu masala is main ingredient for making the chaat taste delicious. 

Yucca Chaat

Garadu Ki Chaat

                                                 Category  Preparation time  Cook Time       
                                                    Street Food
         10 mins              10-15 mins

  Yucca - 1 medium size ( Garadu or Ratalu can also be used)
  Oil for Frying

  Jiralu masala 
  Cumin pd- 2 tsp
  Red chilli pd- 1/2 tsp
  Amchur pd- 1/2 tsp
  Chaat masala- 1tsp
  Dry ginger pd- 1 1/2 tsp
  Himalayan Pink salt / Kala namak - 1/4 tsp
  Salt to taste

  To Jiralu
  • Mix all the dry powder's well in a bowl.
  • Store this pd in airtight container for several days.
  • Use it in any chaat.
  To make Garadu/ Yucca chaat 
  • Peel the skin from the yucca, slice them into circles.
  • Heat oil in a kadai, slide in the yucca slices and fry them both side till light brown in low flame.
  • Remove the fried yucca and transfer it to a kitchen towel.
  • Let the fried yucca cool for some time.
  • Make dice sized pieces of the fried yucca slices.
  • Now again fry them in hot oil till nice and golden brown.
  • To the hot fried yucca add the jiralu masala and mix it.
  • Serve them hot or warm.

Chaat Masala Recipe