Monday, March 31, 2008


Wheat flour laddu is a healthy sweet dish and its easy to prepare. Wheat and sugar are used to prepare this laddu. We can eat these laddu at any time of the day.

Things needed :

Wheat flour : 2 cups
sugar :3/4 cup
Ghee : 1/2 cup
Cardamom : 5 to 6 pods.
Almond and Cashew nuts : 1/2 cup ( together)

Ready to Serve Wheat flour laddu

Method :

1. Dry roast wheat flour nicely till the raw smell disappear.

2. Dry grind sugar with almond pods.
3. Fry cashews and raisins in a spoon of ghee and add wheat flour and fry for a minute.

 4. Put off the fire and mix powdered sugar and mix it well.
5. Divide roasted wheat flour into small portions.

6. Add ghee little by little and take a handful of mixture and prepare laddu.
7. Serve or eat laddu at any time of the day and enjoy.

Note :

Wheat flour should be roasted till the raw smell disappear. (do it on a low flame). Add ghee little by little while preparing laddu.
If you find difficult to prepare laddu, add little ghee to the mixture and it will be easy to prepare laddu.
Time : 30 Minutes.
20 Laddus can be prepared.


Kesari bath/Sheera is a sweet dish. Kesari bath and khara bath (Upma) is a yummy combination.

Kesari bath is prepared using Rava/Semolina, sugar and ghee as main ingredients. It is very easy to prepare this sweet dish, We normally prepare this sweet dish for poojas and festival or feast. As I said earlier it goes well with Upma. So people have the habit of eating kesari bath and Upma together.
I have used Semolina/Rava, sugar, ghee and cardamom.
We can have them for breakfast. It can be served as sweet dish during the lunch or dinner. We can have them as snack too.
Things Needed :
Rava ( Samolina) : 1 cup
Sugar : 1 Cup
Ghee : 1/2 cup cup
Cardamom : 4 to 5 pods
Safaron: : a pinch ( or colour)
Water :  2 Cups
Cashew Nuts : 5 to 6

Method :
1.  Powder cardamom.
2. Keep water for boiling
3. Keep a pan on the fire and heat. Add a spoon of ghee and fry cashew nuts.
4. Add rava and fry nicely till the raw smell goes off. Now add boiling water and mix it well.

5. Add sugar when the rava starts thickening . Stir nicely.
6. Add saffron and 2 table spoons of ghee.
7. Stir uttil the mixture turns to thick and leaves the sides of the pan. Add crushed cardamom.

8. Add the remaining ghee and put off the fire. Shift ready Kesari bath to a bowl or plate. Spread it evenly.

9. Mix it nicely once again and serve Kesari bath .

Note :
Roast rava nicely till the raw smell disappears.  Adding more/less ghee is optional. You can add kesar colour instead of saffron. The use water should be 1 = 2. (I cup rava = 2 cups of water). Medium size rava is better to use to get a good result. Adding more/less sugar is optional.
Time : 15 Minutes.
Serves : 3 to 4

Wednesday, March 26, 2008

Pineapple curry ( Gojju )

Pineapple curry is gravy dish and can be eaten with Rice, Idly , Dosa, Poory or Chapatis. It is one of the traditional dish prepared during feast or festival.

I have used pineapple, rasam powder tamarind pulp, jaggery and some spices.
Lets see the recipe now. Pineapple curry has no onion or no garlic.
Pineapple: 1 Bowl ( Cut it into small pieces )
Methi : 1/4 Teaspoon
Coriander seeds : 2 Tablespoons
Urid dal : 1/2 Teaspoon
Red chilly (byadagi chilli ) : 4 to 5
Tamrind Pulp : 1 Teaspoon
Jagari : 2 Table spoon
Oil : 1 Tea spoon
Mustard : 1/2 Tea spoon
Urd Dal : 1/2 Tea spoon
Curry Leaves : 6 to 8 leaves
Turmeric Powder : a pinch
Asofotodia ( Ingh ) a pinch
Sesame Seeds : 1 tea spoon
Coconut ( grated ) : 2 table spoons

Method :
1. Wash and remove the outer layer of pine apple and cut into pieces.
2. Cook cut pineapple pieces with littel water till it turn soft.
3. Keep a small pan on the fire. Add sesame seeds and roast. Remove from the pan.
4. Put methi seeds and dry roast til it turn slightly golden brown. Remove from the pan.
5. Add urid dal and dry roast till they turn slightly golden brown. Add coriander seeds.
6. Add curry leaves ( 4 to 6 ) and put red chilly. Roast nicely till it gets crispy.
7. Now put off the fire and add ingh and coconut.
8. Soak tamarind in hot water and squeeze out the pulp and keep it aside.
9. Grind roasted spice mixture, tamarind pulp,
sesame seeds with dry coconut/coconut with little water.
10.Remove the ground mixture from the mixi jar.

11. Keep a big pan on the fire and heat. Add coconut oil (optional) and mustard seeds.
12. Add curry leaves once the mustard seeds splutter. Add ingh and curry leaves.
13. Add cooked pineapple, tamarind pulp, jaggery and salt. Mix it well and let it boil for a minute.

14. Add a pinch of turmeric powder and ground coconut spice mixture. Mix it well.
15. Let it boil for 2 to 3 minutes. Shift the ready curry to a serving dish.
Note :
Cook Pineapple in a medium heat. Use of coconut oil is optional. Use of more or less jaggery is optional. House prepared spices are always better and tasty. Use of more or less chilly is optional.
Time : 20 Minutes
Serves : 3 to 4
Serves : 2

Dates and Nuts Burfi

Dates and Nuts Burfi is very nutritious and yummy and very healthy sweet. No sugar in it. This is one of my earlier recipe.
Dates are free from cholesterol and contain very low fat. Dates are rich in vitamins and minerals. They are rich source of protein, dietary fiber. It helps to improve the digestive system as it contains soluble and insoluble fibers. they are great energy boosters as they contain natural sugars. Dates are very low in calories and suitable for health conscious people.
Nuts like, Badam(almonds), Cashew nuts, Figs, dry grapes are full of nutrients and good for health.

Things needed :
Dates : 250 Grams
Cashew nuts : 2oo grams
Almonds : 200 grams
Figs : 100 grams (Optional)
Dry grapes : 200 grams
Kallu sakkare : 2 Table spoon
Mari biscuits :  5 to 6

Method :
1. Remove the seeds from  fresh dates.
2. Cut nuts into small pieces. ( You can also dry grind nuts and make into small pieces. Do not powder it).
3. Kallu sakkare should be powdered into small pieces.
4. Now take a big bowl and put nuts, kallu sakkare and mix it nicely.
5. You need to kneed this mixture nicely. Do not add water or any ghee or oil.
6. Now roll into string and keep it this roll in the fridge for 1 hour.
7. Cut this roll in to circle or roll into small balls.

Note : You can also add other dry fruits like Apricot and figs with dates. It gives more taste too. Can add Mary or Glucose biscuits (powder the biscuits while mixing).
Put on your creative cap and mould shapes you fancy!

Mysore Paak

Mysore Paak is a popular sweet.It is prepared with Besan ( Channa Flour ), sugar and pure ghee.
This is one of my earlier post.
Preparing Mysore Pak is really easy but one needs lots of patience. The procedure is slow and should be taken care.
I always use fresh ghee to prepare Mysore Pak because it adds to the taste and aroma. Nandini butter is melted into  ghee and the ghee is used here. Ghee should be in the form of liquid.

Ingredients :

Besan Flour.( Channa flour ) : 1 Cup
Sugar : 2 Cups
Ghee : Two and half cups.
Cardamom : 2 to 3

Method :

1.Roast besan flour for 3 to 4 minutes in low flame. Cool it.
2 Take a pan , put sugar and half cup of water and boil it to make sugar syrup. ( low flame )
3. Stir in between . When sugar syrup starts bubbling add besan flour slowly and stir continuously. 4. 4. Add half cup of ghee in the beginning. Stir and go on adding the ghee in between.
5. After 2 to 3 minutes it starts to change the colour and the mixture slightly comes up .
6. Just wait for 10 seconds and stir .Add powdered cardamom.
7. Repeat the same for some time. it starts to leave the pan and slowly comes up.
8. Then leave it for 5 seconds and pour the mixture to a greased tray.
9. Level the Mysore Pak content by just shaking the tray.
10. Cut it according to your wish.  Leave it for 2 minutes and remove the pieces and serve.
11. You can keep this Mysore Pak at least for 15 days. (The smell does not change even for a month).
12. Store in a airtight box once is it cooled.
The whole procedure should be on low flame. You can add a tablespoon of ghee while roasting the flour . Ghee shoould be liquid. Keep the hot ghee aside and it helps to add ghee little by little.
Stirring is very important. Otherwise down part can be burnt. Advice to use a bigger pan or a slightly bigger utensil.
Time : 30 Minutes.
Serves : 15 to 20 pieces.

Monday, March 24, 2008


are normally prepared with raw vegetables and pulses like whole moong or whole channa and fresh corn.

Simple Green Vegetable Salad.

Things Needed :
Carrot : 1
Cucumber : 1
Lettuce leaves : 2 to 3
Capsicum : 1
Tomato : 1
Onion : 1
Cabbage : 5 to 6 leaves.
Coriander leaves: 5 to 6 sticks
Lemon : 1/2 portion
Olive oil : 1 /2 tea spoon
Salt : to taste


Cut all the vegetables in to small pieces and mix them in a bowl . Add salt and olive oil . Mix well.
Keep it in the fridge for 5 minutes and serve cold.

Note : You can add green chillies or pepper powder to make it more spicy .

Sprouted Whole Moong Salad.

Wash and soak whole moong for overnight and then remove all water from the bowl and keep it in the bowl or tie it in small cloth for about 6 to 8 hours to get sprouted moong.

Things needed:

Whole Moong : 1 cup
Cucumber : 1
Carrot : 1
Salt : to taste
Coriander leaves : 4 to 5 sticks
Lemon juice: 1 tea spoon

Method :
Grate cucumber and carrot and cut coriander leaves in to small pieces and mix them in a bowl. Add Whole Sprouted Moong to the mixture and add salt. Squeeze 1/2 lemon juice and mix well Your Whole Moong Salad is ready to eat.

Note: You can add vegetables like capsicum and tomatoes also.( Cut into very small pieces).
Can add pepper powder or green chillies too. Can use sprouted whole channa instead of whole. moong.

Boiled Beetroot Salad.
Things Needed :

Beetroot : 1 ( boiled )
Kidney beans : 1 cup ( boiled )
Onion : 1
Tomato : 1
Pepper powder : 1/2 tea spoon
Coriander leaves : 5 to 6 sticks
Lemon juice : 1/2 tea spoon.
Salt : to taste

Method :

Cut boiled beetroot, onion and tomato and coriander leaves in to small pieces and put it in a bowl. Add boiled kidney beans , pepper and salt to the mixture. Add lemon juice and mix it properly and beetroot salad is ready to serve.

Note: You can add 1 spoon of olive oil to the salad. Can add Parsley leaves also. ( Cut in sto small
pieces. Soak kidney beans in water for over night and cook it in pressure cooker for 8 to 10 minutes.

Chakkuli or Murku.

Chakkuli or Murku is a fried  fritter that can be munched on any time of the day. There are varieties of chakkuli made from different ingredients. This particular chakkuli is prepared using moong and urid dal with rice.

Lets see the recipe Now
Things needed :
Rice powder: 3 Cups
Urd Dal : 1 Tablespoon
Moong Dal : 1 Cup
Jeera : 1 Teaspoon
Sesame seeds( Till seeds) : 1 Teaspoon
Red Chilly powder : 1 Teaspoon
Oil : To fry
Salt : to taste
Butter : 1 Tablespoon

1. Wash Urid dal and moong dal and  pressure cook with required water. ( 8 to 10 minutes). Let it cool.

2. Take a big bowl and add rice flour, cooked and cooled dals, chilly powder, salt, sesame seeds and jeera.
3. Add butter and mix all the ingredients nicely. Let butter mix with all the ingredients.

4. Add water carefully (little by little) and prepare thick dough. Kneed the dough nicely.
5.Divide the dough in to small portions.

6. Take a chakkuli mould and put one portion and cover its lid.
7. Keep a frying pan on the fire and heat. Add oil and heat.

8. Press chakkuli to hot oil (Medium heat) and fry them till they turn golden brown or crispy.

9. Cook on both side and remove from the pan and put it on a kitchen tissue.

10. Put it in a glass jar or airtight box once it is cooled. Serve with a cup of coffee or tea.

Note :
You can not prepare the round Chakkuli. It is better to press the chakkuli to the hot oil. Do not add more butter. It might turn soft or curdle in oil. Adding more chilly powder is optional. Remember mild spicy chakkuli taste better. Adding urid dal is optional.
Time : 30 to 40 Minutes + Urid and Moong dal cooking  10 to 15 Minutes.

Monday, March 17, 2008

Rava (Semolina) & Peas Upma

Uppituu/ Uppuma/Upma is an easy and simple breakfast dish. It is favourite of many. On a cold morning day having spicy upma is fun. It goes well with a cup of coffee or chai(tea).
I have used medium sized rava, onion, peas as main ingredients.

 Rava Peas Upma is stomach filling and you do not feel hungry for a long time. Rava/Semolina helps to shed extra weight and it is an energy giving grain. It is full of carbohydrates. It helps you to stay long for healthy way.


Rava (Samolina : 2  cup
Curry leaves: 6 to 8 leaves
Oil: 4 table spoons
Ghee : 2 Tablespoons
Peas : 1 Cup  (Frozen peas)
Coconut : 2 Tablespoons
green chillies : 2
Salt: to taste
Water: 2 cups
Mustard seeds: 1 tea spoon
Urd Dal: 1 tea spoon
Water : 4 cups


1, Dry roast rava till the raw smell goes off. (Roast on low flame).
2. Wash and cut green chilly and curry leaves. Wash frozen green peas with fresh water boil for 2 minutes and keep it aside.
3. Wash ginger and remove the outer layer, wash it again and grate it. Keep it aside.
4. Grate coconut and keep it aside.
5. Keep a frying pan on the fire, heat and put oil. Keep 4 cups of water to boil.
6. Put mustard seeds, urid dal and fry them. Let the mustard seeds splutter.
7. Add curry leaves, cut green chilly and fry.

8. Add roasted rava and mix it well. Now add grated ginger and salt.
9. Add 4 cups of boiling water and mix it slowly. (Let the fire be on low flame while adding hot water to Upma. Add peas. Mix it well.
10. Be careful and mix it slowly. Cover the lid and cook Upma on low flame for 2 to 3 minutes.
11. Put off the fire and add grated coconut and shift the ready upma to a serving dish.

12. Serve with a small bowl of curd along with upma. (You can serve with any thing you like, fruits, sugar, chutney, chutney powder or curd.


Using different size of rava is optional. Ratio of rava and water is 1 = 2 (1 rava and 2 cups of boiling water). It differ  when you chose the size of rava. Thinner variety of rava does not take much water. The ratio is 1= 1 1/2 .
Adding onions is optional. Adding peas is also optional. I have added frozen peas. Just wash it before using frozen peas or vegetables. You can use dried peas. (Soak for at least for 5 to 6 hours and then cook before using the dry peas). Adding ghee is optional. One should roast or fry semolina nicely to get good taste and consistency of Upma.
Time : 30 Minutes
Serves : 4 to 5 

Featured Post

Cauliflower Dry Curry

Cauliflower is one of the most loved vegetable by kids. Whatever the way it is cooked surely gobbled by kids. It may be gobi manchooriya, g...