Thursday, 23 June 2016


For all Indians the word ladoo is the synonym of happiness.  ladoo makes its appearance on each and every occasion. This motichoor ladoo is different from normal ladoo in taste, size of the boondhi and also in texture. This ladoo is more soft, moist and tastier. Making ladoo is really simple and easy. Am wondering why i never tried making this before. But there are two things we should be really cautious, one is to get the sugar syrup in one string consistency and other is, the boondhis should not be crispy fried. If these two can be nailed, anyone can make ladoo.Do try this awesome recipe J


1.   Gram flour- 1cup
2.   Sooji rava (semolina)-1 tbsp., ground to powder
3.   Orange food color-2 pinches
4.   Sugar-3/4 cup
5.   Water –as required
6.   Cardamom- 3 or 4, powdered
7.   Nuts-around 10 or 15 nos,chopped
8.   Oil-for frying

Methof of preparation

1.   Take a mixing bowl, mix together gram flour, food color and rava.Make a medium thin batter by adding water little by little. The consistency supposed to be little thinner than dosa batter.
2.   For frying the boondhis we need a perforated ladle or a steel strainer with medium holes. Heat oil in a deep bottomed pan. When the oil is medium hot, take a ladle full of batter. With the other hand keep the perforated ladle above the frying pan, pour the batter through the holes in to the oil. It will fall as small drops. Once it falls into the oil, it will go down and within seconds these would come up. You can see it floating over the oil.At this moment boondis should be taken out from the oil or else it will turn crispy. It should not be crispy. Fry whole batter like this. Keep fried boondhis aside.
3.   Mix sugar and ¼ cup of water. Stir well to dissolve the sugar. Heat this sugar mix until it forms one string may take 3 or 4 minutes in medium flame. To check the one string consistency, with a spoon take the sugar syrup and when you pour it from little height it will fall down as thin thread OR you can check with your fingers. Since the syrup is really hot checking with fingers is difficult.
6.   When the sugar syrup has attained one string consistency, pour it over the fried boondhis. Add cardamom powder and chopped nuts in to this. Mix well. If this mix is hot, let it cool.
7.   With the help of a mixie,grind this mix. Just one or two pulse is enough. This is to make the boondhis tiny in size. Do not over grind.
8.   Transfer the above mix in to a vessel. Grease your hands. Shape this mix into lemon sized balls.

Delicious ladoo is ready to be served.


This is one delicious preparation of Okra. Tangy, mild spicy  and something truly comforting.


1.    Vendakka (Okra)- 12 nos, cut into medium thick round pieces.
2.    Mustard seeds- less than ¼ tsp
3.    Fenugreek seeds-less than ¼ tsp
4.    Dry red chilly- 2 or 3
5.    Oil-2 tbsp.
6.    Tamarind- gooseberry sized ball, soaked in  1 cup of water
7.    salt

To grind and paste

8.    Onion- 1medium, chopped
9.    Tomato-2 small, chopped
110   Cumin seeds-1/2tsp
11.  Chilly powder-1 tsp
12.  Coriander powder-1tsp
13.     Sambar powder-1tsp
14. Turmeric powder-1/4tsp
15.   Grated coconut-1/4 cup

Method of preparation

1.    Heat 1 tbsp of oil in a pan. Splutter cumin seeds. Add onion and sauté until it turns soft. Add tomatoes, salt and all other ingredients given under grind and paste. Cook until tomatoes melts. Keep this mix aside to cool. Grind this into smooth paste by adding some water.
2.    Heat remaining oil in same pan or another pan. Splutter mustard seeds and fenugreek seeds. Add dry red chilly. Add in la
3.    dies finger. Cover and cook it. Stir in between. Once the ladies fingers are cooked, add in ground paste and tamarind water (1cup). Initially add only ½ cup. Check for tanginess. If you feel the curry needs to be more tangy add the remaining ½ cup.Because the degree of tanginess vary with the tamarind used. I did add the full 1 cup of pulp to get the right sourness. So add accordingly. If the curry is too thick, more water can be added. Check for saltiness. Let the curry boils for few minutes.

Switch off the flame. Serve with rice ..

Friday, 17 June 2016


This is usually served as a side dish in Kerala Sadhya. Sadhya comprises of huge numbers of vegetarian curries. These curries are mild spicy and are added with less or no masala. We keralites are hard core no vegetarians :). Of late this kinds of masala curries are introduced in Sadyas to satisfy the Carnivorous taste buds. It may vary with regions. Macaroni may be replaced with soya chunks or Bread. This curry is really spicy and tasty too !!


1.    Macaroni (cooked)- 2 n ½ cup
2.    Onion- 2 medium nos, chopped
3.    Ginger and garlic-  1 tbsp each, chopped
4.    Tomato- 2 small, chopped
5.    Chilly powder- 2tsp
6.    Garam masala- 1tsp + ½ tsp
7.    Thenga kothu (coconut bits)- 4tbsp
8.    Coconut oil-1tbsp+ 1tbsp
9.    Water- less than ¼ cup
10.   Curry leaves –one handful
11.      Salt

Method of preaparation

1.    Heat 1 tbsp oil in pan. Add ginger and garlic. Sauté for a minute. Add in onions and sauté until onion turns slightly brown. Add tomatoes, chilly powder ,1 tsp garam masala and salt. Sprinkle little water and sauté again until tomato melts.
2.    Add the cooked macaroni. Mix well. Add water .Close the pan .Let the macaroni absorbs the flavor. Stir in between. Once the water dries up, increase the flame and roast the macaroni well by giving continuous stir. (just 3 or 4 minutes) switch off the flame.
3.    In another pan heat the remaining 1 tbsp oil. Add coconut bits and curry leaves. Fry till the coconut turns light brown. Switch off the flame. Add in the remaining ½ tsp garam masala. Pour this over the prepared macaroni. Mix well.(Do not omit this step as it gives special flavor and taste)

Thursday, 16 June 2016



The word Chettinadu itself is aromatic!! Chettinadu cuisine is distinct by the use of freshly ground spices. So does this curry. Though I like plantains we don’t buy it often . Whenever I buy this, I end up making a thoran or a stir fry. Of late I started experimenting with different vegetables. One day I happened to see this recipe in a cookery community on Facebook. Soon I tried it. This is such a flavorful curry, this along with some curd we can have a plateful of rice !!It goes well with almost anything from Rice to Dosa,Puttu or any flat breads.
Do try this flavorful curry..


1.    Vazhakkai(Raw Plantain)- 1big,peeled off and diced into small cubes.(immerse the cut plantain in water)
2.    Onion- 2 medium sized, chopped
3.    Garlic- 1 tbsp,chopped.
4.    Turmeric powder-1/2 tsp
5.    Mustard seeds-1/4 tsp
6.    Cumin seeds-1/2 tsp
7.    Asafoetida-  tad a bit
8.    Grated coconut-1/2 cup
9.    Salt
10   Oil- 2tbsp
11.  Water -1 cup
12.  Urad dal-2 tsp
13.  Whole coriander seeds- 2tbsp
14.  Dry red chilly- 10 nos
15   Fennel seeds- 1tsp

Method of preparation

1.    Grind grated coconut into fine paste by adding some water.
2.    Dry roast ingredients 12 to 15. If needed add some oil while roasting. Grind this also by adding little water. (coconut and this should not be mixed, both need to be grinded separately)
3.    Heat oil in pan. Add mustard seeds. When it splutters, add cumin and asafoetida. When the aroma comes add onion and garlic. Sauté until onion turns soft.
4.    Add in diced plantains, turmeric powder and salt. Mix well. Close than pan and let it cook for 4 or 5 minute.
5.    After the mentioned time add water and ground spice mix (not the coconut). Cook again until the plantain is fully cooked through.
6.    Lastly add coconut paste. Give a mix. Check for saltiness. Let the curry boils and thickens a bit. Once the curry has reached the semi thick consistency, switch off the flame.

Monday, 13 June 2016


Milk peda is one of the most famous Indian sweets. When I searched its recipe I could find many easy recipes using milk powder and condensed milk. Since I did not have condensed milk on hand I decided to try this version. The ingredients for this recipe is really simple and are easily available in every kitchen. The two essentials for this recipe are time and patience (many of us including me lacks those two J) but the end result totally worth of all the efforts. This is a foolproof recipe when you can put a little time and patience…hope everyone will give a try.


1.    Milk- 1litre
2.    Sugar-1/2 cup
3.    Curd- 4 tbsp
4.    Cardamom powder- ½ tsp
5.    Any nuts- a few(optional)

Method of preparation

1.    Take a thick bottomed vessel. Heat milk. Once it comes to boil, add sugar and cardamom powder.
2.    Reduce the flame to medium and keep stirring the milk. Once the milk reduced to half (it may take nearly 20 minutes) add curd.
3.    Now the milk starts to curdle. Keep on stirring until the entire water content evaporates and the mix thickened enough .Turn off the gas. Let this cool a bit.
4.    Grind this mix in a mixer grinder into smooth paste.
5.    Grease your hands. Shape the peda mix into balls or any desired shapes. If you want, you can keep few nuts on the top and serve.

Friday, 10 June 2016


Ullivada is my most favorite snack.It always brings some sweet childhood memories for me.When I was school kid ,my amma used to bring ullivada from her office canteen. But the sad thing is that we couldn’t get enough of that since they supply only limited numbers just for their employees. That was the best ullivada I ever had. Unlike ullivadas from other places, it was loaded with onions with less flour. Sadly the one which is available in Kerala with the name of ullivada is merely maida vada with very less or no onion at all! When I moved to Chennai I started getting onion bonda instead of ullivada.I totally fell in love with those. The main difference of onion bonda from ullivada is that the bonda is made with gramflour instead of maida also it is not flattened and sphere in shape.But all other ingredients are same. I always wanted to try it at home. On one evening when my husband requested to make some snack I prepared it.It turned out truly good. I had to struggle to get a few for photoshoot. It was vanished within minutes goes the recipe


1.    Onion-4 medium sized, thinly sliced
2.    Ginger -2 tbsp,chopped
3.    Green chilly-4 nos,chopped
4.    Curry leaves-one handful, tear into small pieces
5.    Gram flour /kadalamavu-200gms
6.    Rice flour-2tbsp
7.    Oil- 1tbsp
8.    Salt –as required
9.    Water- around ¼ cup
10. Oil- for deep frying

Method of preparation

1.    Mix ingredients 1 to 8 in a wide mixing bowl. Rub everything well with the hands for few minutes. This process releases water from the we don’t need to add more water further. Add water little by little and stop adding it once the mix can be shaped in to balls.
2.    Heat oil.when the oil is really hot, wet the palms take small balls from  the mix. Put it into the oil and fry in medium flame for about 5 minutes or until it is cooked through.
Serve hot..

Monday, 6 June 2016


Though this cake is not picture perfect. This is the best chocolate cake I ever make. Rich, moist and not overly sweet. Also the preparation is quite easy as no hard work required to make this cake. Please try your hands on it .I am sure all chocolate lovers will seriously fall in love with this dark rich chocolate cake J


1.    All purpose flour/maida-1/2 cup
2.    Cocoa powder-1/4 cup
3.    Butter -50gms
4.    Oil-30ml
5.    Baking soda-1/4 tsp
6.    Baking powder-3/4 tsp.
7.    Salt –a pinch
8.    Egg- lightly beaten,2 tbsp
9.    Sugar-1/2 cup
110     Milk-3/4 cup
11.    Vanilla essence-1tsp

Method of preparation

1.    Grease an 8” inch round cake tin. Keep it aside. Preheat oven at 180 degrees Celsius for 10 minutes.
2.    Mix flour, baking powder, baking soda and salt well using a whisk.
3.    Heat milk and butter together till the butter melts. Let it cool to room temperature. Add sugar, vanilla essence, oil and cocoa powder into this and mix well until sugar dissolves.
4.    Add flour and egg into this. Mix again to incorporate all the ingredients
5.    Bake in a preheated oven at 180 degrees Celsius for 25 to 30 minutes or until the inserted knife comes out clean.