Carrot Dessert (Carrot Halwa)  

Thursday, December 3, 2009

This makes a very impressive dinner party dessert. It is best served warm, with fresh cream if desired, and can be made well in advance because it freezes very well. Serves 4-6.


Carrots - 3 pounds 5 ounces
Ghee - 10 tbsp
Milk - 2 1/2 cups
Evaporated milk or khoya - 3/4 cup
Cardomoms - 10
Sugar - 8 -10 tbsp

To decorate:
1/4 cup pistachios, chopped (I have used grated almonds and saffron strands)


Khoya (Evaporated Milk):

Bring 3.75 cups milk to a boil in a large, heavy saucepan, watching the milk carefully so that it doesnt burn. Reduce the heat and boil for 35-40 mins, stirring occasionally. The milk should reduce to a quarter of its volume, and when completely cooked should resemble a sticky dough.

1. Rinse, peel and grate the carrots.

2. Heat the ghee in a large, heavy saucepan.

3. Add the grated carrots to the ghee and stir-fry for 15-20 mins or until the moisture from the carrots has evaporated and the carrots have darkened in colour.

4. Add the milk, evaporated milk, cardamoms and sugar to the carrot mix and continue to stir fry for a further 35-40 mins until it is rich brownish red colour.

5. Transfer the carrot mix to a large shallow dish.

6. Decorate with pistachios and serve at once.

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Buttered Chicken  

Tuesday, November 24, 2009

A simple and mouth-watering dish with a lovely thick sauce, this makes an impressive centerpiece for a dinner party. Serves 4-6.


Sweet butter - 7 tbsp
Oil - 1 tbsp
Medium onions - 2, finely chopped
Ginger - 1 tsp, finely chopped
Garam masala - 2 tsp
Coriander powder - 2 tsp
Chili powder - 1 tsp
Black cumin seeds - 1 tsp
Crushed garlic - 1 tsp
Salt - 1 tsp
Whole green cardamom - 3
Whole black peppercorns - 3
Unsweetened yogurt - 2/3 cup
Tomato paste - 2 tbsp
Skinless chicken pieces - 8
Water - 2/3 cups
Whole bay leaves - 2
Light cream - 2/3 cup

To garnish:

Cilantro leaves - 3 tbsp
Green chillies - 2, chopped.


1. Heat the butter and oil in a large skillet. Add the onions and saute until golden brown, stirring. Reduce the heat.

2. Crush the fresh ginger and place in a bowl. Add the garam masala, coriander powder, ginger, chili powder, black cumin seeds, garlic, salt, cardamoms, and black peppercorns and blend. Add the yogurt and tomato paste and stir to combine.

3. Add the chicken pieces to the yogurt and spice mixture and mix to coat well.

4. Add the chicken to the onions in the skillet and stir-fry vigorously, making semi-circular movements, for 5-7 minutes.

5. Add water and the bay leaves to the mixture and simmer for 30 minutes, stirring occasionally.

6. Add the cream and cook for another 10-15 minutes.

7. Garnish with fresh cilantro leaves and chopped chillies and serve hot.

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I'm back!! :)  

Monday, November 23, 2009

Hello friends,

Hope you all have been doing great there!!

I utilised my long break to learn a lot of things including some good recipes. So I thought I should share it with all my blogging friends here.

I'll be seeing you all in your blogs soon...

Thanks for all your support even when I was not around! Your support only helps me to continue my blogging! :)

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Taking a break !!  

Wednesday, May 6, 2009

When I came across a lot of my blogging friends who were taking breaks, I thought I wouldn't do it, and I would somehow try to be in touch the with blogging world. But here I am, taking a break!! :(

Life is getting a little busy and I'm not able to sqeeze a little time for blogging. So after trying for some weeks, I finally decided to take a break.

This doesn't mean I'll not be visiting you guys, I will visit and give comments to you as much as possible,  but not very frequently. Also, I'll not be posting my recipes often too. I'll try to post atleast once a week and comment all your wonderful posts.

Meanwhile you guys have a wonderful time cooking and blogging!! :)

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Tomato Kurma (Thakkali Kuruma)  

Friday, May 1, 2009

Tomato kurma is one of South Indians' favourite side dish. Here goes my version of it:


Large onion - 1
Tomato (Roma) - 4
Turmeric powder - 1/4 tsp
Oil - 4 tbsp
Grated coconut - 1 cup
Kuskus - 1 tbsp
Roasted split channa (pottu kadalai) - 2 tsp
Curry leaves - one spring

To grind:

Ginger - 1 small piece
Garlic - 3 pods
Green chillies - 2 (adjust according to your taste)
Cinnamon - 1
Clove -1
Fennel seeds - 1/4 tsp
Cilantro - 2 tsp


1. Chop onion and tomato finely. Grind the ingredients given under 'to grind' and keep separately. Also grind roasted split channa, coconut and kuskus and keep aside.

2. Heat oil in a pan, add onion and turmeric powder. Cook till it turns golden colour.

3. Add the ground mix (ginger, garlic, etc) and fry till the raw flavour has left. Then add tomatoes with salt and cook till the tomatoes are completely done. (Takes about 20 minutes).

4. Then add coconut ground mix with enough water and chopped curry leaves. Stir it for 5 minutes under medium flame and remove from flame.

5. Tomato kurma can be served with roti/idli/dosa.

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Grape Juice (Dhratchai Saaru)  

Monday, April 27, 2009

I had a bunch of grapes in my fridge for a long time and decided to prepare juice out of it. This recipe is nothing special, just a basic.


Grapes - a bunch (app. 1/2 lb)
Sugar - 1/2 cup


1. Wash the grapes.

2. Blend it with sugar (do not add water)

3. Filter it to remove the skin.

4. Serve it cold with a couple of ice cubes on it.

It goes to 15 minute cooking by Mahimaa and RD for Summer hosted by AnuSriram.

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Soy Beans Kurma (Edamame)  

Thursday, April 23, 2009

When I saw Lima beans curry at Usha's blog, I knew it was a must-try. So I gave it a try today and turned out great. I have replaced lima with Soy beans (edamame), nonetheless to say it has tons of proteins! :D Also adjusted the amount of ingredients according to my taste.


Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Onion - 1/2
Tomato - 1
Coriander powder(dhaniya) - 1/2 tsp
Cumin powder(jeera) - 1/2 tsp
Soy beans - 1 1/2 cups (I used frozen)
Chopped cilantro - 2 tbsp

To Grind:

Green chillies -2
Ginger - 1 small piece
Grated coconut - 1/2 cup
Cinnamon - 1
Fennel seeds - 1/2 tsp


1. Chop onion and tomato finely. Grind the ingredients given under "to grind" to a smooth paste with a little water.

2. In a pan, heat oil and add mustard and cumin seeds.

3. When they start to splutter, add chopped onion and fry till it becomes golden brown. Add chopped tomato and fry till is becomes soft.

4. Add the soy beans with cumin powder, coriander powder and salt. Cook covered till it becomes soft.

5. Now add the ground paste and cook for 5 more minutes covered. Add a little water if required.

6. Garnish with chopped cilantro and serve with roti/rice.

This curry goes to WYF:Sidedish hosted by EC.

I guess Tulip Festival is going on at Skagit valley now. I miss that beautiful sight of uniform, colorful flowers. I thought I could share a picture with my friends who haven't visited this wonderful valley.

Btw, this picture was clicked by Sriram. I just love this queen orange tulip standing head up among her yellow subjects!! :D

Thanks dears and have a wonderful weekend! :)

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Carrot Stir Fry (Carrot Poriyal)  

Sunday, April 19, 2009

After posting some sweets, I thought I should post something simple. This carrot fry is simple and goes well with rice as a side dish. In great feasts like marriage feast, they would serve it in a corner ;) as one of side dishes. Its good for health, good in taste and good in simplicity too! :)


Carrots - 2
Onion - 1/2
Green chilli - 1
Mustard seeds - 1/4 tsp
Curry leaves - 5
Curry masala powder - 1/2 tsp (optional)
Grated coconut - 1 tbsp (optional)
Chopped cilantro - 2 tsp


1. Grate carrots, chop onion and slit green chilli.

2. Heat oil in a pan and add mustard seeds. When they start to pop up, add curry leaves and green chilli.

3. After a few seconds, add chopped onion and fry till it becomes soft.

4. Add grated carrots along with salt and fry till it becomes soft. It takes about 5 minutes.

5. Garnish with either curry masala powder OR grated coconut and chopped cilantro.

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A lovely award :-)  

Friday, April 17, 2009

Two wonderful chefs, Varunavi and Pooja shared this lovely award with me saying very kind words about my blog. Thank you so much ladies, I'm really touched and feel honoured. :)

This award comes with the following rules:

1) Add the logo of the award to your blog.

2) Add a link to the person who awarded it to you.

3) Nominate at least 7 other blogs (Only if you like).

4) Add links to those blogs on your blog.

5) Leave a message for your nominees on their blog.

I would like to share this award with more than 7 friends by cheating ;)

And these chefs don't need introduction because they are some sweethearts of all the bloggers :D

Deepa Hari
Mangala Bhat
Anu Sriram
A & N
Ramya Vijaykumar
Divya Vikram
Homecooked oriyafood
Subhie Arun
Madhu of Ruchii
Srikar's Kitchen
Nithya Praveen
Hema (Adlak)
Hema (Simply spices)
Meenal Metha
Akal's Sappadu

I hope I haven't left any of my lovely blogging buddies. I love all your blogs and enjoy reading your posts. So I request you to accept this award! :)

Thanks for all your encouraging words and awards! I don't think I would put so much effort in my blog without your lovely comments! :)

My close-to-heart buddies Sangeetha & Dhanya shared another wonderful award with me. Thank you so much dears, I really feel inspired to blog with more purposes! :)

Happy cooking and happy blogging...!!

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Happy Tamil New Year (Virothi) with Rava Kesari :-)  

Tuesday, April 14, 2009

என் நண்பர்கள் அனைவருக்கும் இனிய புத்தாண்டு நல்வாழ்த்துக்கள். இந்த வருடம் அனைவருக்கும் நற்செய்திகளுடன் மகிழ்ச்சியாகவும் ஆரோக்கியமாகவும் அமைய இறைவனிடம் பிரார்த்திக்கிறேன்.

So for all my blogging friends and visitors, I pray to God for good health and happiness in this auspicious day of the new year. Have a blasting new year friends! :)

As for today's post, I wanted to start this new year with a sweet, so went for a simple one, Rava Kesari (Semolina Sweet).


Rava (Semolina) - 1 cup
Sugar - 1.5 cups
Water - 3 cups
Ghee - 2 or 3 tsp
Cashew nuts - 5 or 6
Raisins - 10
Grated almonds - 1 tsp
Cardomom powder - a pinch


1. In a tsp of ghee, fry rava till it turns golden color and keep aside.

2. In a tsp of ghee, fry cashew nuts and add to the rava.

3. In a large pan, boil water and add rava (with cashews) slowly while stirring the water continuously.

4. After a couple of minutes, add sugar and cardomom. Keep stirring continuouly until it becomes thick and consistent in nature.

5. Garnish with raisins, almonds. If desired, add a pinch of saffron strands.

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Peanut Ladoo (Kadalai Unto)  

Friday, April 10, 2009

Peanuts are a rich source of protein (roughly 30 grams per cup after roasting). Peanuts are a good source of niacin and thus contribute to brain health, brain circulation and blood flow.(Source: Wikipedia). Peanut ladoo (kadalai urundai) is a tasty snack which is prepared under 10 minutes. When we were kids, it would be finished in a single day if my mom prepared it. :D


Peanut (Ground nut) - 1 cup
Jaggery - 1/2 cup


1. Dry-roast peanuts in a large pan until they turn golden brown. The raw smell shouldn't be there. Otherwise it doesn't taste good .

2. Skin them. (For beginners: An easy way to skin: Take peanuts in a large plate and gently rub the nuts with both hands. The skins would come away very easily. Now blow away the skins into the sink.)

3. In a blender, grind the nuts for just 5 seconds. Now add jaggery and grind it coarsely (5 - 10 sec).

4. Remove into a plate and make small-sized firm balls.

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Tamarind Rice (Puliyodarai)  

Wednesday, April 8, 2009

I tried this recipe from Mahimaa which she originally prepared from IndusLadies. This recipe substitutes red chillies with ground pepper which gives it a very good flavour. I have made some changes to the amount they have presented to match my taste. It serves two.


Rice - 1 cup
Tamarind - 1 big pulp (a medium lemon sized)
Oil - 4 tsp
Channa daal (Yello split lentils) - 1 tsp
Urad daal (White split lentils) - 1 tsp
Cumin seeds (Jeera) - 1 tsp
Methi (Fenugreek) seeds - 1 tsp
Mustard seeds - 1/4 tsp
Asafoetida - a pinch
Cashew nuts - 5 or 6
Turmeric powder - 1/2 tsp
Freshly ground pepper - 3/4 tsp
Curry leaves - 1 spring


1. Cook rice with 2 cups of water, 1/4 tsp of haldi and 2 tsp oil so that the grains
are separate. Cool by spreading on a big plate.

2. Soak tamarind in 1 ½ cups of warm water. Take the puree out of it and add 1/4 tsp of haldi and 1/2 tsp of salt to it.

3. In a large pan, heat oil and add mustard seeds, curry leaves, channa daal, urad daal, fenugreek seeds, cumin seeds, asafoetida, turmeric powder (1/2 tsp) and cashew nuts.

4. Add tamarind puree with salt and turmeric powder.

5. Boil till the liquid reduces to half and has a sauce like consistency.

6. Remove from flame and add freshly ground pepper. Now add this sauce to the cooled rice. It would taste better if served after 1 or 2 hours. Good when served immediately too.

Thank you Mahimaa, for introducing this wonderful recipe, we liked it a lot. :)
This puliyodarai is my entry to the CFK-Rice event hosted by Trupti initiated by Sharmi.

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Chocolate Water Cake  

Sunday, April 5, 2009

Its baking time!! :D I never had the guts to bake cakes ever. But managed to bake before just for Sriram's Birthday. So again, when I came across a lot of blogs with wonderful cakes around, I really was inspired to bake again. So I gathered up all my courage to try again. And, here it goes, my successful (hopefully) story of baking a chocolate cake.


Sugar - 2 cups
Shortening - 1/2 cup
Cocoa - 1/2 cup
Eggs - 2 to 3
Cold water - 1/2 cup
All purppse flour - 2 cups
Salt - 1/2 tsp
Soda - 1 tsp
Vanilla extract- 1 tsp
Boiling water - 1 cup


1. In a mixing bowl, mix sugar, shortening & coco and beat well with a fork till they become a nice mixture.

2. Add eggs and 1/2 cup of cold water and beat well with a egg beater.

3. Add flour, soda, salt and vanilla extract and beat well again. Then add a cup of boiling water and beat well.

4. Pour the dough into a baking pan and bake it for 40 minutes at 350 degrees in an oven.

And voila... here goes the chocolate water cake... :) This cake will set up to 7 days and still be moist.

This chocolate-water cake is on its way to For the Love of Chocolate event hosted by Poornima.

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Mango Lassi  

Thursday, April 2, 2009

After having a delicious mango lassi from Saravana Bhavan, I wanted to try it myself. :D So bought these two gorgeous mangoes for the first time and tried it. So you can give me the verdict if it was a success after looking at the lassi pictures. :)


Mango - 1 (or) Mango puree - 1 cup
Yogurt - 2 cups
Sugar - 1/2 cup (I like it sweeter :D )
Cardamam - a pinch


1. Skin the mango and cut into small cubes.

2. Blend all the ingredients together in a blender/mixer. If you want you can add some ice cubes and blend too.

3. Serve it with a couple of ice cubes on top of it. Whip cream would sound great too. :)

Mango lassi is my entry to RD FOR SUMMER event hosted by AnuSriram.

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Simple Potato Fry (Urulai Kilangu Poriyal)  

Monday, March 30, 2009

This is a very simple fry for potato lovers without any hassles involved. You can go for this fry if you have potato at home. Goes well with any rice varieties.

This potato fry is on its way to Cooking for Kids - Potato Event hosted by Deepa initiated by Sharmi.


Potato - 2 or 3
Onion - 1/2
Red chilli - 1
Mustard seeds - 1/4 tsp
Channa daal - 1/2 tsp
Urad daal (split) - 1/2 tsp
Curry leaves - 5 or 6
Turmeric powder - 1/4 tsp
Chopped cilantro - 2 tsp


1. Pressure cook potatoes with 2 cups of water (about 3-4 whistles). After the pressure is realeased, skin the potatoes and break them into small bite-sized pieces.

2. In a large pan, heat oil and do thadka with mustard seeds, curry leaves, channa daal, urad daal and then add red chilli.

3. Add chopped onion and fry till it turns golden brown.

3. Add potatoes with turmeric powder and salt and fry for a couple of minutes.

4. Garnish with chopped cilantro.

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Potato Fritters  

Saturday, March 28, 2009

Potato fritters is the snack idea given by mom when I asked her for any potato snack for kids and the recipe courtesy goes to her too. It was yummy and crispy and I'm sure kids would love it too, if moms don't mind a little oil while frying. ;)

This entry is dedicated to Cooking for kids - Potato Event hosted by Deepa initiated by Sharmi.


Potatoes - 4
Ginger-garlic paste - 1 tsp
Chilli-chicken powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Egg - 1
Salt - 1/2 tsp (adjust to your taste)
Oil - for frying.


1. Cut the potatoes into finger-like pieces. Soak the pieces into boiling water for 2-3 minutes and remove them and dry pat with a napkin.

2. In a mixing bowl, add all ingredients (except oil) along with potatoes and mix well. Keep it aside for 1/2 hour.

3. Heat oil in a pan, and after its become hot enough, add the potato fingers to it and fry till they become golden brown. Remove from oil and keep them on a dry napkin to remove the extra oil.

4. Serve immediately, otherwise it wouldn't be crispy after a long time.

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Mega Click Contest 2009 Award  

Thursday, March 26, 2009

For the first time in my life, I have been awarded for a Photography Event. I am honoured to receive the third place for the Mega Click Contest conducted by Gayathri. I would like to thank all my visitors and friends for their support and love for me. As such I'm not a great photographer, I've just started learning photography, especially Food photography. So this award really means a lot to me and I will preserve it for the rest of my life. It is really encouraging and inspiring me to learn a lot more and do better with my photography skills. I would also like to thank my husband for being my greatestest inspiration. :)

The Chakili picture which won me the prize! :)

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Idli/Dosa Powder (Dhiguda Bhurugo)  

Wednesday, March 25, 2009

Idli/Dosa powder is an accompaniment powder which is prepared with Curry leaves as a main ingredient. This is a Sourashtrian recipe which is unique and has the wonderful taste and aroma of curry leaves.

About the picture above, I did not intend to get a reflection in that. It was an accident, in this case, a sweet one. I finished taking innumerous pictures of podi, finally cleaned the table and kept the spoons in a corner to dispose the podi off. But on the second notice, it looked very pretty from that angle. So without disturbing anything else, I clicked some more pictures. That's why it has a lot of messy things around. The "so-called" filtered pictures are below...

Well, let's come to the recipe part of it... :)


Channa daal - 1 1/2 tsp
Urad daal - 1 1/2 tsp
Red chillies - 12 (adjust to your taste)
Roasted channa daal - 1 cup
Jeera (cumin seeds) - 1 tsp
Black pepper - 1 tsp
Dried curry leaves - 3 cups
Salt - 1 tbsp (adjust to your taste)


1. Fry each ingredient (except salt) separately in a pan, without oil for a couple of minutes each (or until it leaves aroma or until it changes in color a little). Do not burn.

2. In a blender, grind them together coarsely as seen in the pictures.

3. Store the podi in a tight container. Can be used for months.

4. This podi can be served with a tsp of oil with Idlis or sprinkled on dosa and served. The key point is the aroma should be preserved.

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Tomato Chutney (Thakkali Chaguno)  

Tuesday, March 24, 2009

Tomato chutney is another favourite dip loved by Tamilians. Its prepared with Tomato and onion as main ingredients.


Tomatoes - 4
Onion - 1
Red chillies - 4
Channa Daal - 2 tsp
Urad Daal - 2 tsp
Jeera (cumin) seeds - 1 tsp
Tamarind - 1 small pulp


1. Chop tomatoes and onion. In a large pan, heat oil and add the daals and fry till turns golden brown.

2. Add red chillies, chopped onion and jeera and fry till onion turns golden brown.

3. Add chopped tomatoes, tamarind pulp and salt and fry till they get mashed up.

4. Remove from flame and cool it down.

5. Grind it to a smooth paste. Again heat 2 tbsp of oil and fry the paste in it for a few seconds.

6. It can be stored in fridge and used for a week.

I'm kind of rushing this to the FIL-Tomato event hosted by Sanghi. :)

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Idli and Paruppu Sambar (Ukkudum, Thor bela Sambar)  

Saturday, March 21, 2009

The idli is a savory cake popular throughout South India. The cakes are made by steaming a batter consisting of fermented white lentils (urad daal) and rice. Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments.

Here I'm giving the basic recipe for preparing idlis (recipe from my mother-in-law) and sambar (recipe from my friend Swapna).

Idli Recipe:


Idli Rice - 4 cups
White lentils (Urad daal) - 1.5 cups


1. Soak idli rice for 8 hours or overnight. Soak urad daal for 1 or 2 hours.

2. In a wet-grinder or mixer grinder, grind urad daal with very little water. You have to add 2-3 tsp of water for every 5 minutes. If you are using a wet-grinder, urad daal takes about 30 minutes to be completely done. It should be very nice and fluffy in texture.

3. Remove the urad-daal batter into a large pan and keep aside. Now grind the rice similarly, adding 2-3 tsp of water for every 5 minutes. It takes about 20 minutes for the rice to be done. It should be coarsely done in texture.

4. Remove the idli batter into the pan and mix with urad daal batter along with 2 tsp of salt. You should mix it with your hand for 5 minutes to get it fermented nicely.

5. In a oven, switch on the light and keep the vessel of batter in the oven overnight. It should be fermented by morning. It will look creamy in texture. With a stirrer, stir the batter nicely till it gets strong in texture. If required add 1/2 cup of water.

6. In a idli cooker plate, grease the moulds with ghee or a little oil and pour 1/2 cup of batter on it. Do the same with all the idli plates. Steam cook (with one cup of water in the cooker) for 5-7 minutes and switch off. Idlis are ready to be served hot with sambar.

Sambar Recipe:


Thor Daal - 1/2 cup
Turmeric - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 5
Green chilli - 1
Onion- 1/2
Tomato - 1
Tamarind - 1 small pulp (soaked in 1 cup water and drained puree)
Idli Sambar powder - 1 tsp
MTR Sambar powder - 1/4 tsp
Grated coconut - 1 tbsp
Cilantro (chopped) - 2 tsp


1. Pressure cook thor daal with turmeric powder and 1.5 cups water.

2. Heat oil and add mustard seeds, curry leaves, green chillies.

3. After a few seconds, add onion and fry for 2 minutes.

4. Add tomatoes and fry for 2 minutes. Then add 2 cup water and sambar powder, then cover and cook for few minutes.

5. Add daal, MTR powder, Tamarind puree and Salt and Boil for 10 minutes in medium high. If needed add water.

6. Garnish with coconut and cilantro leaves.

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Semolina Ladoo (Rava Laddoo)  

Tuesday, March 17, 2009

Semolina is the purified middlings of hard wheat used in making pasta; also, the coarse middlings used for breakfast cereals and puddings. Rava laddu is a sweet dish prepared with rava, ghee and sugar. Dry grapes and cashewnuts are added for exotic taste. This recipe is also from my mom who is a specialist in preparing sweets (especially Sourashtrian Sweets).


Semolina (Rava) - 1 cup
Coconut (grated) - 3/4 cup
Ghee - 4 tbsp
Sugar - 1 1/2 cups
Milk - 4 tbsp
Cashews - 7 or 8
Cloves - 5
Dry grapes - 10
Cardomom powder - a pinch
Raisins - 2 tsp


1. In a pan, heat 2 tbsp of ghee and add semolina and fry for 5 minutes app. (or) till it turns golden yellow colour. Pour it into a mixing bowl and keep aside.

2. With 1 tsp of ghee, fry cashew nuts (split) and cloves separately. Pour it to the mixing bowl.

3. Fry grated coconut (without oil/ghee) for a couple of minutes and add it to the mixing bowl.

4. Add all the other ingredients to the mixing bowl and mix nicely. Add the remaining ghee to the bowl.

5. Now, add 2 tsp of boiling milk to the mix and make moist enough to make firm balls. Start making balls, if its not firm enough, add some more milk (little by little) and check.

6. The amount shown here makes 12-13 ladoos.

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MCC 2009  

Wednesday, March 11, 2009

MCC 2009 is a Mega Click Contest hosted by Gayathri. When I came across this event, I thought I could give my contribution too. So I'm sending the following pictures which I tried to take with better concentration than other pictures. Hope it clicks!! :)

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Priya's Sourashtrian Kitchen by Priya Sriram is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.