Thursday, November 29, 2012


This is one variety of Poricha kootu which uses red chillies instead of green chillies and also urad dhal. This tastes great when served with hot rice and ghee.
Checkout the recipe for original version of poricha kootu

Preparation time: 10 min
Cooking time: 20 min
Serves: 4
Poricha Kootu

Wednesday, November 21, 2012

Cabbage Poriyal

This poriyal goes well with South Indian Vetha Kuzhambu. There are so many variations of cabbage poriyal. This method is very simple and the vegetable is cooked in water and then seasoned.

Cabbage Poriyal

Prepartion time: 15 minutes
Cooking time: 15 minutes
Serves: 4

Cabbage shredded :  1 medium sized (approx 4 cups)
Oil: 2 tsp
Channa dal (KadalaParuppu): 1 tsp
Urad Dal: 1 tsp
Mustard seeds: 1 tsp
Red chillies: 3 or 4
Salt: 1 tsp
Asafoetida: a pinch
Frozen green peas: 1/4 cup (optional)
Curry leaves : a sprig

1. Cook the shredded cabbage in a closed vessel with enough water (approx 1.5 cups) and 1 tsp of salt.
    Cook until all the water is drained

2. When it is almost cooked add the green peas and cook for 2 - 3 minutes.
    Alternatively green peas can also be cooked with enough water in microwave for 2 minutes
3. Heat oil in a pan and add mustard seeds. Once it starts spluttering add curry leaves, urad dhal , channa dal and split red chillies

4. Once they are fried add asafoetida
5. Now add the cooked cabbage and fry for a minute until all the ingredients are mixed well
6. Add the grated coconut and cooked green peas and switch off the stove.

1. Cook the cabbage with enough water. Do not overcook
2. If more water is remaining, strain the water and then add the vegetable to the seasoning
3.Adding green peas is completely optional. Our samayal maami prepares this way.So just got inspired with the colorful combination!

Tuesday, November 6, 2012

Diwali Recipes

Authentic South Indian Diwali Sweets:
Some of the authentic South Indian Sweets that are prepared during Diwali. The preparations start few days before Diwali and all these sweets have excellent shelf life.The preparation requires some care and patience and is usually done together along with the other members in the family.

Badusha Laddoo Jangiri MysorePak
Thirattipal Godhumai Halwa Maaladu 7 cup burfi

A blend of South Indian and North Indian Diwali sweets :
Badam HalwaBasundhiBananaHalwaChocolate Burfi
CoconutRava ladooKaju KatliKalakandMango Halwa
RasgullaWheat LaduKasi halwaCorn flour Halwa
Bournvita BurfiBadam burfiDouble Ka meethaJalebi

Instant and Easy Diwali Sweets:
Some of the easy and quick diwali sweets that are hassle free.No worries of checking for the right sugar syrup consistency or spend long hours in preparation.Most of them can be put together in less than 10 minutes
Doodh peda BesanLadu Kaju Katli Thirattipal

Diwali Snacks:
Mixture Thattai Muruku Thool Pakoda

Monday, November 5, 2012

Instant Kaju Katli - No cook version

I bookmarked this recipe from Few minute wonders long back. The recipe uses macadamia nuts. I just replaced with cashews and tried it and the result was amazing.This is very quick and no cook version of Kaju katli which can be put together in few minutes.

Kaju Katli

Sunday, November 4, 2012

Instant Mohanthal with condensed milk

This is a famous Gujarati sweet that is prepared for Diwali and popular in South India too.It is somewhat similar to Mysore pak but this is more milk based.Also the flour is fried in ghee for a long time until the color is completely changed.

Traditionally Mohanthal is prepared by mixing Khoya to the fried flour and adding to the sugar syrup.
However I have adapted an easy version from Tarladalal that can be prepared really quickly with condensed milk.

Besan flour: 3 cups
Condensed milk: 1 can (400 gms)
Milk: 2 tablespoons
Ghee: 1 cup
Chopped almonds/Pistachios: 2 tablespoons

Mix the milk and besan to gether so that it becomes crumbly

Heat the ghee in the pan and add the besan flour mixture.
Fry the besan until the color changes to brown.

Step 3:
Add condensed milk and cook until the mixture becomes thick and fluffy

Pour the mixture in a greased pan and garnish with chopped pistachios and almonds

Allow to cool and set for 20 minutes and cut into desired shapes.

Roast the flour until the color changes to brown. Do this in low flame and make sure that the flour does not get burnt
After adding condensed milk cook until the mixture is fluffy. In case the mohan thal does not set even after 30 minutes (is still sticky) transfer to the pan and cook for a couple of more minutes

Thursday, November 1, 2012

Instant Doodh Peda

RecipeSource: Showmethecurry

Milk Powder: 2 cup
Condensed milk:1 can (400 gms)
Butter: 1/4 cup
Cardomom powder: a pinch (optional)

Melt the butter in microwave for 15 seconds

Mix the melted butter, milk powder and condensed milk together. Add cardomom powder if required

Microwave this mixture for 3 minutes in High. (Take out and check after 2.5 minutes)
The mixture should be fluffy and light

Allow it cool and make into desired shapes. I used a cookie cutter to make the heart shapes.

I also halved the recipe and tried. Mine was done in 1 min 15 sec
Can also garnish with chopped pistachios