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Tuesday, October 25, 2016

Ragi Ladoo

Diwali .......Diwali..... Diwali......sweets ..... sweets........sweetss....... 

Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions. 

Common flours used for laddu include besan (chickpea flour), rava (wheat semolina) and ground coconut. These are combined with sugar and other flavorings, cooked in ghee and molded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain and resin laddu. Nuts such as pistachios and almonds are commonly stuffed into laddus.

The common type of laddos are 

Boondhi ladoo,

Atte ke ladoo

Fried gram ladoo

Besan ke ladoo

Malai ladoo

Kambu ladoo

This time I have tried Ragi ladoo.


Ingredients :
  • Ragi flour - 1 1/2 cup
  • Sugar powder - 1 cup
  • Ghee  - required to make ladoo
  • Cardamom powder - required
  • Cashews

Method :

  • Heat a pan, add 3 tsp of ghee , add the broken cashews and fry it well. Take the cashews and keep it aside. 
  • In  the same pan, in the remaining ghee add the Ragi flour and roast it in a pan till the raw smell of the flour vanishes and the color changes a bit.
  • Take the roasted flour and sugar powder together in a vessel.
  • Add cardamom powder to the mixture.
  • Mix it well. Add the fried cashews and press on the ladoo while making balls.
  • Add required ghee and make balls or ladoos using hand.
  • Make the ladoo shape while the mixture is hot. 

Yummilicious and nutritious ladoo ready for Diwali.

Thursday, October 20, 2016


Adhirasam is a type of Indian sweet from Tamil cuisine. The doughnut like pastry has a long history of popularity in Tamil civilization. They are similar in shape to vadai, but are not savoury and are eaten as a dessert.

Adhirasam is a popular as an offering to the gods during puja prayers, both at home and in temples in Tamil Nadu. According to inscriptions from Krishnadevaraya's time, the sweet was made from rice flour, jaggery, butter and pepper. At the annual festival at the Panchavarnesvar Temple in Nallur(located near Kumbakonam, Tamil Nadu), an offering of 6000 Adhirasams along with 6000 vadas is made to the Gods; the entire lot is cooked in the temple kitchen between sunrise and 11 pm, for the prayers that take place at midnight, says Wiki..

Adhirasam is made popularly during Deepavali for nombu. I remember my paati making the adhirasam dough and keeping it for 6-9 months..the traditional delicacy has not become extinct, it is still loved by all. Enjoy the adhirasams and have a wonderful Deepavali. I will update stepwise recipe sometime sooner.


Raw rice - 1 cup

Jaggery 3/4 cup


Cardamom powder -2 tsp



Wash and soak the raw rice for half an hour. After 30 mins, drain the soaked rice well without water. Take a cotton cloth or dhoti type cloth or even cotton towel. Spread the cloth and take the drained rice and spread it over the cloth nicely.

after 20 mins - half an hour the moisture from the rice reduces. It should be little wet.

Grind it either on mixer or in the nearby mill in your area.

As soon as making it into fine powder, sieve it.

Meanwhile take the jaggery and water in a pan. Heat it until it dissolves. Strain the dirt particles no allow it to boil nicely. The consistency of the syrup must be until it gives a stone sound.

Do remember this must be done before the rice flour ( ground heat vanishes).

Keep stirring the jaggery. Add the cardamom powder. To check the consistency. Take a cup of water. Take a spoon of syrup and add to the water, when you throw it it must not dissolve, it gives a Tak sound like u threw a stone. That is the correct stage. Now switch off and add the rice flour little by little and stir well.

Athick dough will be formed while you stir by adding rice flour. Once done, transfer it into a airtight box.

Once you area lets touch it. Knead it along with a tsp of gingely oil.

Make small balls from the dough. Take a sheet or leaf and press into round shape by pressing with your fingers.

Heat oil in a pan, place the pressed adhirasams in the oil. Flip and fry on both the sides.

Remove it from oil and press using another ladle to remove excess oil. 

Yummy sweet donuts are ready for nombu. You can store for any number of days.

Tuesday, October 18, 2016

Mullu thenkuzhal / Mullu murukku

Deepavali is on October 29th. Everyone must be deciding on the sweets and savouries to be prepared. Today we are going to see a common savoury Mullu thenkuzhal , nothing different from the traditional one. I have missed to post this murukku in these years. Therefore I am updating now in my blog.

Mullu thenkuzhal is very tasty and crispy to munch. It's easy to make as well. Try this Mullu thenkuzhal for your Diwali.

Ingredients :

  • Rice flour - 3 tbsp
  • Besan flour - 1 tbsp
  • Cumin seeds  or sesame seeds  - 2 tsp
  • Water
  • Asafoedita
  • Salt
  • Oil for frying


In a wide vessel, add rice flour, besan flour.
Add cumin seeds or sesame seeds ,asafodita, required salt.

Heat a tbsp of oil and pour it in the flour mixture. Knead the dough by adding required water. Make a soft dough.

Heat oil in a pan, take the murukku press put the star nozzle and take a ball of dough and fill in the mould. 

Close and press the mould inside the hot oil. Deep fry on bothe the sides and strain it.

Store in a airtight box for a week, it will stay crispy!

Friday, October 7, 2016

Multigrain sundal / navadhaniya sundal

Navarathri's 6th day today and my 5th day's neivedhyam was multigrain sundal or navadhaniya sundal.. Simply bored of making the regular one grain sundal.. So just tried adding everything together and tempered with spice powder . It tasted yum.. My hubby just loved it. It was too tasty and yummy. A must try for your golu this year.

I have added 9 types of grains into this sundal. They are green peas, white peas, greengram, black chickpeas, white chickpeas, horse gram, butter beans, blacked eyed white peas and peanuts. Everybody knows the nutritive value of all these pulses. You will not regret making this sundal. It is very easy , simple and healthy.

Ingredients :

Kollu - 1 tbsp
Pacha payiru - 1 tbsp
Vellai karamani - 1 tbsp
Verkadalai - 1 tbsp
Mochai - 1 tbsp
Karuppu mookadalai - 1 tbsp
Vellai mookadalai - 1 tbsp
Pachadi Pattani - 1 tbsp
Vellai Pattani - 1 tbsp
Mustard seeds
Curry leaves 
Green chilly - 1
Coconut - few pieces
Channa dal - 2 tsp
Red chilly - 3
Coriander seeds - 2 tsp


Wash and soak all the grains in water for 4 hours.

Pressure cook the grains with little water for up to 3-4 whistles.

Heat a kadai, add little oil and fry red chilly, coriander seeds and channa dal.

Grind it in a mixer into a coarse powder.

Heat the kadai, add oil temper mustard seeds , green chily , asafoedita and curry leaves.

Add the boiled grains and salt. Close and cook for 3-4 mins.

Open and add the coarse powder and stir well. Close and cook for 5 more mins.

Tasty healthy nutritious multigrain sundal ready !

Wednesday, October 5, 2016

Mochai sundal / butter beans sundal

Mochakottai is butter beans is a variety of pulses. It's health benefits are butter beans are extremely rich in protein and contain the eight essential amino acids required for a health body. They provide protein without adding many calories and saturated fats that the dairy and meat products generally do. They contain certain essential nutrients which are required for the detoxification process. Hence, they help in reducing the occurrence of certain inflammatory, degenerative, and cardiovascular diseases. Further, they help in maintaining the optimal health of the human body. Lima beans are major sources of both soluble and insoluble dietary fiber. These dietary fibers bind the bile acids present in the intestines and slow down the metabolism of carbohydrates. This way, lima beans help in reducing blood cholesterol levels in the body. Good sources of soluble fiber, lima beans absorb water from the intestines and produce a gel-like substance which is essential for lowering the metabolism of carbohydrates in the body, thereby resulting in slow absorption of sugars from the intestines. Eventually, this prevents the sudden spike of blood sugar level after meals; benefiting diabetic people.

Navarathri 3rd day my neivedhyam was Mochai was too tasty and a different sundal from the usuals. When it has so many benefits, why not try it?


Ingredients :

Butter beans or mochakottai dried - 1 cup
Channa dal - 2 tsp
Coriander seeds - 2 tsp
Red chilly - 3-4
Mustard seed - 1 tsp
Curry leaves


Wash and soak the Mochai in water for 8 hours.

Pressure cook the beans for up to 3-4 whistles.

Heat a kadai, add little oil and fry red chilly, coriander seeds and Chenna dal.

Grind it in a mixer into a coarse powder.

Heat the kadai, add oil temper mustard seeds and curry leaves.

Add the boiled beans and salt. Close and cook for 3-4 mins.

Open and add the coarse powder and stir well. Close no cook for 5 more mins.

Yummilicious and nutritious Mochai sundal ready for neivedhyam...

Monday, October 3, 2016

Kollu sundal / Horse gram sundal

Navarathri and sundal go hand in hand.. This year navarathri has begun and everybody want make some different Sundals for neivedhyam. As such sundal itself is healthy , to make it even more healthy, make kollu sundal which is very nutritious and tasty as well. It is very easy to prepare like all other Sundals..

Wishing you all a very happy navarathri!

Ingredients :

  • Kollu - 1 cup
  • Mustard seeds
  • Urad dal
  • Green chilly - 1
  • Red chilly - 1
  • Salt
  • Coconut- grated 
  • Curry leaves 
  • Oil


  • Take the horse gram and wash it nicely. Just rinse it twice and soak it with water and leave it for overnight.
  • Pressure cook the kollu for up to 3 whistles.
  • Heat oil in a pan, add mustard seeds, urad dal, curry leaves.
  • Add the slit green chilly and red chilly and stir for 2 minutes.
  • Add the kollu and stir well. 
  • Add salt and close and cook for sometime until the kollu is mixed well with salt and tempering.
  • Add the grated coconut and cook for two mins.

Healthy neivedhyam ready for today. 

Friday, September 23, 2016

Hash brown

Hash brown is an American breakfast . Hash browns or hashed browns are a simple preparation in which potato are pan-fried in a rectangular shape pattie after being shredded, julienneddiced, or riced, in the style of a Swiss Rosti. In some cultures, hash browns or hashed browns can refer to any of these preparations, while in others it may refer to one specific preparation. Hash browns are a staple breakfast food at diners in North America, where they are often fried on a large common cooktop or grill, according to Wiki.

Hash browns are very simple and easy to make , most importantly very tasty comes the recipe

Ingredients : 

Potatoes - 2
Herbs or white pepper - 1 tsp
Corn starch - 2 tsp or eggs - 2
Oil or butter ( according to your taste

Method :

Take the potatoes and wash it well. Peel the potatoes and grate it using a grater and transfer it into a vessel.
Add cold water to it and rinse nicely to remove its starch.
Add white pepper or if you like herbs add it.
Add salt and corn starch or eggs.
Mix all of the together nicely. They will blend and mix well.
Heat a Tava, take one spoon of the mixture and place it on the Tava like patties .
Sprinkle oil or butter and roast on both sides.

Yummy finger licking hash browns are ready. Serve hot with tea / coffee. 

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