Friday, 22 October 2010

Pumpkin Fritters / Poosinika Vada

I am pumpkin obsessed! It was our biggest craving over the years, Probably i cook mum's special pumpkin curry every Tuesday and Friday along with sambar.As i got some leaftover pumpkin on the fridge.I straight away started to try this recipe which i discovered from my fellow blogger 4th Sense Cooking.I just follow her recipe but somehow my poor blender cant blend the mixture without water so i add few drops to blend it.Sadly i cant make the perfect shape vadas as she did.

  • Par-boiled rice ~ 2 cups
  • Pumpkin diced ~1 cup
  • Coconut ~ 2 tbl sp
  • Tamarind paste ~ 1 tblsp
  • Jaggery ~ 1 tsp
  • Red Chillies ~ 2
  • Asafoetida ~ a pinch
  • Salt ~ for taste
  • Curry leaves
  • Mustard seeds ~1 tsp
1.Soak the par-boiled rice in hot water for 2 hours. Now grind pumpkin pieces, coconut, red chilies, tamarind paste, asafoetida, salt and jaggery together into a thick paste in a mixie without adding water.

2.Now strain the rice and grind it along with the above paste using grinder into a thick and smooth batter. Do not add water at all. Once done transfer the batter to a bowl lined with a thick cloth. Now tie the cloth and keep it aside for 15 min till the cloth absorbs all the moisture from the batter.

3.Add a spn of oil in a pan and splutter mustard seeds. Add this to the above batter along with finely chopped curry leaves and mix well.

4.Now roll lemon sized balls from the batter and press in between two greased plastic sheets to make a flat round of 3mm thickness. Make a hole in the center with your finger. Gradually remove it from the sheet and deep fry it oil, roasting it on both sides. Do not over roast. The vadai should be really soft. Now place them on tissue to remove excess oil.

5.Serve it hot with chuttney. Yummy Pumpkin vadai is ready to eat. :)

Enjoy making. :)

Thursday, 21 October 2010

Cannellini Beans(White Kidney Beans) Sundal

I never cooked Cannelini Beans before in my kitchen.I bought canned beans from shop,on the label itself said white kidney beans I wonder what taste it could be.hmm..not bad taste of beans were similar to red kidney beans but i prefer this one coz the soft and creamy taste of beans were awesome.


Cannellini  beans ~ 1 cup (I used canned)

Red onion ~1 small (chopped)

Oil ~ 2 teaspoons

Mustard seeds ~ 1/2 teaspoon

Urad dal ~ 2 teaspoons

Red chillies ~ 2 nos

Curry leaves ~ few

Coconut ~ 2 table spoons(Cut into small pieces)

Salt to taste.

Asafoetida Powder ~  2 pinches


1.Heat oil in a pan, add mustard seeds. when it crackles add chilli pieces and urad dal and fry till golden.

2.Add the coconut pieces and curry leaves and stir for a minute.

3.Now add cannellini beans to the coconut mixture.

4.Add salt and Asafoetida  and stir for 2 minutes on a medium flame.

5. Sundal is ready

6.I sprinkled few pinch chilly powder for more taste.

Friday, 15 October 2010

Navarathri Special ~ Thayir Sadam(Curd Rice)

This is truly comfort food, tastes great with just a pickle is like heaven.


Cooked rice ~ 1cup
Milk ~ 1cup

Carrot shereded –  1/2 cup

Fresh Curd – 1 cup

Salt – as per taste

For seasoning:

Green chilli – 2 nos chopped

Mustard – ½ tea spoon

Urad dal – ½ tea spoon

Curry leaves – few

Asafoetida – a pinch

Cooking oil – 1 teaspoon


1.In a pan add cooked rice, milk and salt cooked them until mushy.Cool it and add curd and mix well with little water if needed.

2.Heat oil in a pan. add Mustard seeds once they splutter add Uurad dal, cashew nuts,asafoetida,chopped green chilli and curry leaves,fry until cashew nut turn to golden brown.Remove from fire and pour into the curd rice once it is cool.

3.Mix well and check for salt and Keep in fridge for 15 minutes before serving.

Navarathiri Special ~ Aval Semiya Payasam


Aval/Poha (Beaten Rice) ~ 1/2 cup

Semiya (vermicelli) ~ 1/2 cup

Milk ~ 2 cup

Water ~1cup

Condensed milk ~ 1/2 cup

Sugar ~ ¼ cup; or to taste

Ghee~  2 Tbsp

Cardamom ~ 3nos powdered

Cashew nuts ~ 10

Raisins ~10


1.Heat ghee and fry aval/poha and semiya  until slightly roast.

2.Heat remaining ghee and roast cashews and raisins. Keep aside.

3.Bring milk and water to  boil, add aval/poha and semiya.When nearly done, add condensed milk,sugar and cardamon.Simmer for 10 to 15 minutes.

5.Add cashew nuts and raisins fried in ghee.

6.Serve hot.

Navarathiri Special ~ Pidi Kozhukattai (Fist Dumpling)

The next dessert is Pidi Kozhukattai that is usually made from rice flour,jaggery and coconut.Its a popular dessert prepared for Vinaya Chaturthi, for a change i made this for Navarathiri.My MIL is good in it.The Modak(modakam) and kozhukattai she prepared were soft and delicious.Today i used Pre packed red rice flour and dark brown jaggery which make my kozhukattai so dark.

Rice flour ~ 1cup

 Jaggery ~ 1/2cup

Water ~ 1 1/2cup

 Split moong dal ~ 2tbsp

 Cardamom powder ~1tsp

Grated coconut ~1/2cup

Salt to taste

 Gingelly oil  ~1tbsp


1.Dry roast the rice flour and moong dal in a pan for few minutes.keep aside.

2.Add water, oil and salt, once the water starts boiling, add the jaggery pieces and make a syrup,strain the syrup, add  roasted rice flour, moong dal, grated coconut,cardamom powder and stir until the flour come as a form.

3.Remove from the pan.Let them cool.Take a small ball from the dough and fist it to get a shape..Steam them for 10 minutes in steamer.

Thursday, 14 October 2010

Navarathiri Special ~ karjikai (Sweet Karipap/Dumpling)

I was thinking to do something different for ongoing festival.But wasn’t sure what to do.Suddenly got reminded of the karipap(patties) which usually stuffed with masala potatoes.I resembled spicy karipap(patties) to sweet but taste wise, it a unique taste.Later,while browsing i found there is a dish call Karjikai prepared in Karnataka.Its look similar but the dough mixture is a bit diffrent. I prefer mine was easy so i had a go.The end taste was so yummylious.

For the dough:

1 cup ~ Plain flour
 2 tablespoons ~ Ghee

Salt to taste


1 cup ~ Grated coconut

1/2 cup ~ Jaggery
1 teaspoon ~ Cardamom powder

Raisins and cashews ~ 10 each (Chopped)

2teablespoons ~ Ghee

  1. Heat 2tbsp ghee in low flame, meanwhile mix the flour and salt together.Add the boiling ghee into flour,mix well .Add enough water to make a stiff dough; The dough should be slightly harder than the chapati dough; Knead well and keep aside.
  2. In a pan cook jaggery on low flame for 2 minutes, add coconut, cardamon powder and cook some more 2 minutes (I add a pinch of salt for extra taste),.. In a another pan fry raisins and cashews and add this into the jaggery mixture and mix  well, Keep aside
  3. Pull out small balls from the dough and roll them into small circular pooris. Make sure the pooris are not too thick.
  4. Spoon in the filling on one half of the circle and fold along the center; Seal the ends with some water or milk. Note: I used Kapipap(patties)  mould.Place the poori with the filling in the mould; Fold and press to seal; Remove excess dough.
  5. Heat oil in a wok on low-medium heat; Drop the Karjikai into oil one by one and fry until they turn golden brown.
  6. At last you get a crispy Karjikai with the sweet coconut filling.Serve hot.

Navarathri Special ~ Kalkandu(Rock Sugar) Ponggal

Since its festive time,I thought to be prepare neivedyam everyday which i never did before.As planned i cooked a dish per day, but lack of time and laptop error make me slowdown .This Kalkandu Ponggal is one of my favorite dish rather then sakkrai ponngal.Its taste so creamy and yummy.For a try I made kalkandu pongal with short grain rice (pudding rice) which is not  failure.The taste same indeed.


Raw rice / Pacharisi ~ 1cup (I used short grain rice)

Milk ~ 2 cups

Water ~ 2 cups

Kalkandu (rock sugar)~ 3/4 cup

Ghee ~ 2 tbsp

Cashew,raisins ~ 10nos.

Cardamon  ~2 powdered


1. Add milk,water and rice to the pressure cook them  for 10 mins till the rice is mash.

3. Add rock sugar and cardamon,stir it till it rock sugar dissolves completely. Stir it continuously till the mixture solidifies.

4. Fry Cashews and raisins in ghee and add to the mixture.

5. Serve hot with melting ghee on top!

Tuesday, 12 October 2010

Navarathri Special ~ Sabudana/Javvarisi Vada (Sago Fritters)


Sabudana vada is one of the recipes prepared during the vrats. A special snack made on the occasion of Navratri, the vadaas are very crispy and crunchy and melt in your mouth. In fact, the mouth watering snack item is considered as an ideal food to eat during Navratri fasts.Its the first time I am taking part in a Tried and Tasted event.At last I ahead and made this lovely vada from CHEF IN YOU for T&T, hosted by Priya, brainchild of Zlamushka currently taken over by Lakshmi of Kitchen Chronicles.Wow wow..What a tempting recipe, its very easy and a quick dish with a lots flavour. 


  • 1/2 cup ~ Sago/Sabudana/Javvarisi (I did not use Tapioca – there is a slight difference)

  • 1/2 cup ~ Rice flour

  • 2-3 tbsp ~ grated fresh coconut (frozen works too)

  • 2-3 ~ green chillies, sliced thinly (as per taste)

  • 1/2 tsp ~ salt (or as per taste)

  • 1/4-1/2 cup ~ plain yogurt/soured buttermilk (you need just enough to be able to knead the mixture into a tight dough)

  • I add extra (1small chopped onion and 1/2tsp crushed black pepper)

1.Add all the ingredients together in a bowl.

2.Add enough yogurt to be able to knead it well into a dough. I used Fat free Greek Yogurt and since its thick, I had to use more. But if you are using buttermilk (or plain yogurt mixed with water), you might need less.

3.Let this mixture soak for 30 minutes to 1 hour (or more) until the Sago is soft. You will mostly find that at this time you mixture seems v dry and crumbly thanks to all that yogurt being absorbed by sago. Add few tbsp of water (if needed) to make into a tight consistency which is not dry nor loose.

4.Break some dough to make a ball about a size of a lime.
5.Roll it in your palm (greased with water/oil) and pat it into a disc. You can alternatively use a greased plate or plastic sheet to do the same.

6.Repeat for the rest of the dough.Meanwhile heat up some oil for deep frying.Drop the disc into the oil.Fry until golden yellow or reddish brown.

7.Drop them on paper towels.Serve these hot as it is or with any condiment of your choice.Serve with ketchup or with coconut/mint chutney. We also like them just as they are. The outsides are crispy while the insides are slightly yet deliciously on the chewy side

Bon Appetit :)

Sending a gift to Kid's Delight-Finger foods hosted by Srivalli

Sending this to CFK-Festive food hosted by Suma and Sharmi

I am sending this to 'ONLY' Festive food hosted by Khaugiri  started by Pari @ Foodelicious.

Sending to Virtual Party Snack hosted by Sowjanya

Also sending to

Sunday, 10 October 2010

Navarathri Special ~ Payatham paruppu payasam (Moong Dal Kheer)

When to London Sri Murugan Temple on 3rd week of Puradachi sani,they was offering Payatham paruppu payasam to devotees.It was really yummylious with hint of camphor.I discovered a new dish...Oophs I remembered that I had this payatham paruppu payasam before at Malaysian Hindu Weddings but they use whole green moong dal.Hmm.. Anyhow I got an idea to make a prasadam on this festive time.

Split Moong dal/Pasi paruppu ~ 1 cup

Sago (Javarisi) ~ 1/4 cup

Milk ~ 1/2 cup

Powdered Jaggery ~ (as per your taste)

Raisins and cashews ~ 15 each

Cardamom ~ 2

Ghee ~ ½ tea spoon

1.Dry roast moong dal  till golden brown or till you get sense of the aroma
2. Pressure cook moong dal to soft consistency.

3. Wash the sago and add into moong dal and cook until sago cooked well done.
4. Add the jaggery, bring to boil and keep for 2 minutes.

5. Add cardamom powder, milk and keep it for few seconds; adjust consistency as per your requirement
6.Fry the raisins and cashews and add it finally .

7. The mouth watering Pasi paruppu payasam is ready to serve.

Navarathri Special ~ Kadalai /Chickpeas Sundal

Navaratri is a festival that lasts nine days and nine nights.Is one of the greatest Hindu festivals. It symbolises the triumph of good over evil.

The word "Navaratri" actually means nine (Nava) nights (rathri).The first three days of Navaratri are devoted to worship of Maa Durga (Warrior Goddess) ,Next three days are dedicated to Maa Lakshmi, the (Goddess of Wealth  and Prosperity) and finally, last three are dedicated to  Maa Saraswathi, the (Goddess of Knowledge).In some communities, people undergo rigorous fasts during this season that lasts for the nine days of Navaratri. The festival culminates on Vijayadasami (Mahanavami).

When thought about Navarathri,sundal always offering to goddess as a prasadam.Sundal is a dry snack made with pulses and legumes which is low in fat, high in proteins ,very healthy and also filling.All time favored tea time snack too


  • Chickpeas - 1 cups
  • Onion - 1 Chopped
  • Mustard seeds - 1 tsp
  • Urad dhal - 2 tsp
  • Green chillies - 2
  • Mor milagai(Curd chillies) -4 (Adjust according to your preference)
  • Coconut (grated) -2tbsp
  • Curry leaves - 5-8
  • Salt - according to taste
  • Asafoetida - a pinch

1. Wash and soak the chickpeas overnight. Then pressure cook them for 2 whistles. You can also use canned chickpeas.I used canned chickpeas because lack of time.

2. Add the oil to a pan and splutter mustard seeds. Add urad dhal and once they start turning light brown, add the curd chillies,green chillies and onion.

3. Saute for around 30 seconds till the curd chillies turn golden colour.

4. Add the curry leaves and asafoetida. Saute around 1 minute.

5. Add the chickpeas and salt and mix everything. Let this cook for 1 minute. Since the chickpeas have already been cooked, we only need to wait till everything is mixed well.

6. Add the coconut and saute for 2 minutes.

7. Adjust for taste and we are done.

8. Chickpea sundal is ready to be served.


Wednesday, 6 October 2010

♥♥♥♥♥ YUM...YUM...YUMMY... Chocolate Brownies ♥♥♥♥♥

My next recipe is, from the Little Cooks (Fioana Hamilton-Fairley and The Kids' Cookery School),Brownies have so much going for them; great flavor, easy to make,so versatile with a hefty dose of cocoa.I can't believe Sashvik love it so much,every bite he had the sound yum...yum..yummy come very strongly from him.I  engrossed in his cheeky.He is a big fan of these brownies.I prefer brownies without nuts its well go among toddler.

  • 100g Butter
  • 175g Caster sugar
  • 75g Muscovada Brown Sugar
  • 125g Chocolate (plain or milk)
  • 1 tbsp Golden Syrup
  • 2 Eggs
  • 1 tsp Vanilla Extract/ Essence
  • 100g Plain  (all purpose) Flour
  • 2 tbsp Cocoa Powder
  • 1/2 tsp Baking Powder


  1. Preheat the oven to 180C (350F/Gas mark 4).Put the butter, caster sugar, brown sugar, chocolate and golden syrup in a pan and melt gently on a low eat until smooth and lump- free.Remove the pan from heat and allow to cool for 5 to 10 minutes.
  2. Break the eggs into a small mixing bowl and whisk with the fork until light and frothy.Add the beaten eggs, vanilla extract, flour, baking powder and cocoa to the melted chocolate mixture and mix well.
  3. Pour the mixture into the greased and lined cake tin and bake on the middle shelf of the oven for 20-25 minutes.
  4. Remove from the oven and allow to cool for 20-30 minutes before cutting into squares.

Indulge yourself with these delicious desserts  If you like, add a handful of roughly chopped walnuts to the mixture.I coated my brownies with icing sugar .These chocolate brownies are , especially when eaten warm from the oven with a cold milk..

Boondi ladoo

Boondi Ladoo is a great, mouth watering snack-time dessert and is a must have at all special occasions. Boondis are very small, round deep fried balls that have been soaked in fragrant sugar syrup. After soaking, the syrup is drained and the syrup infused boondi are formed into balls (ladoos).

I always  thought making Boondi ladoo was like moving a big things which can't make at own but after review so many blogs at last i founded its really easy to make,so i gave it a try.So far my  first attempt came really well. Making ladoo is not so hard as I thought .

This ladoos specially prepared for my Hubby


  • Gram flour – 1 1/2 cup
  • Sugar – 1 cup
  • Water – 1 cup
  • Cardamom – 2 pieces (powdered)
  • Raisins and cashews – 1/4 cup
  • ghee – 1 tsp
  • green colour few drops (i used green colour for decorate the laddos)
  •  Utensils:
  • (Perforated Spoon, Skimmer, or Ladle:The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn.
  • Candy Thermometer: Use this to measure the temperature of the sugar syrup at the “half thread” stage of boiling.


1. Crack open the cardamom pods and remove the seeds. Crush the seeds and keep aside.
2.Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a  boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees on the candy thermometer.
3. Add enough water to the gram flour and make it like dosa (little watery, not so thick) batter.

4. Heat oil in a pan on medium heat,Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start for frying.

5. Pour the batter over the ladle. So it will fall like tiny balls (boondi) into the oil.Tip: if you hold the skimmer higher than 11/2 inches above the oil boondi will not be roundDon’t over cook it. It shouldn’t be crispy.

6.Drain it from oil and immediately put it into the sugar syrup. Leave it in the sugar syrup for few minutes and drain it. Repeat the same process for the whole batter.

7. Now heat little ghee in a pan and fry the raisins and cashews and add it to the boondi.

8. Let it cool for few minutes. Make balls immediately when it is warm. Otherwise it is hard to make balls. Delicious Boondi ladoo is ready!!

If the syrup is not of the right temperature, you will not be able to form the ladoos.

If the boondis cool down to room temperature before being shaped into balls, the sugar will crystallize.

If you are not able to make ladoos, don’t worry. You can still enjoy them as “meethi boondi” or sweet boondi.

*If you like the boondi for raita or making some other salty snack don’t add to the syrup.

Sending this toCFK-Festive food-sweet and savory version hosted by Suma and Sharmi

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