Wednesday, October 26, 2011

Coconut Ladoo with a surprise stuffing

I have eaten coconut ladoo from sweet shops...I made this very easy coconut ladoo for this diwali with a surprise stuffing.....It was super hit and was over soon before diwali arrived...I made second batch and saved for diwali...Please check the ingredients that goes into,Oh my goood,I am sure U will fall in luv with exotic flavour..

Dessicated Coconut-half kg
Amul Milkmaid-1 tin
Khoya(Unsweetened)-200 gms
Rose Gulkand-One cup


For the stuffing,Mix gulkand and Khoya  and make small balls
Mix the desiccated coconut and condensed milk 
Make a ladoo shape with coconut and the stuffing

Roll the ladoo on Coconut to get the fine look...

I am sending this sweet to "Festives of Light" by Anu,My Diwali My Way by Kushi and Diwali Special by Radhika

Tuesday, October 25, 2011


Wish u all,happy and Safe diwali..I just found my Somas pics in my dad's laptop which i took last summer.This is made by inlaws.I have already  posted their Spicy kulambu here.Actually,They r pro in making sweets..Festivals r best celebrated with family and Sweets.Isnt it?..

For Outer Layer
Maida-1 kg
Rava-50 gms
Oil to Deep Fry
Salt to Taste
For Stuffing

Bengal gram powder-400 gms
Coarsely powdered
Coconut-1 ,grated,Sundried for a day
Sugar-450 gms
Khus Khus-50 gms
Cardamon Powder-2 tsp


Mix the powdered roasted bengal gram dal and also the Cardomon 

Dry roast the Khus khus for few secs until it turns cripsy

Grate the Coconut and Sun dry it...When she made,it was hot mid summer 
she kept it for 4 hours 

If u dont get sun ,u can dry roast the coconut until it is free from moisture

Mix all the ingredients for stuffing(puranam) 

For the Dough

Mix the rava ,maida ,and the salt 

Sprinkle minimum of water and make a tight dough

Rest the dough for 10 minutes 

Use the heavy grinding stone/Ammikallu and hit the dough on it for 10 minutes until it turns soft and much more flexible

Soon,roll them into flat (chapathi ) rotis 

Keep the stuffing(puranam) in center

Close the edges ,make into half moon..Use water to seal them

Move them to Airy place and let them dry for few minutes

Once they are dried(5-7 minutes under fan) ,the edges starts to curl up.
Dont over dry it,since u will get only browny somas

In medium flame,fry all the somas(patience!!)  as white as ever 

U can store this somas for a month....Wish u all Happy Deepavalli,Have a blast!

Thursday, October 20, 2011

Corn Flakes Mixture

While the diwali vibes are geared up now,i am glad to post my Cornflake mixture,which i made it jus few hours ago....I have tried this mixture for similar diwali celebrations..It is such an easy savoury,u dont have to work much and nor to loose urself in mixing the doughs :-P

Corn Flour,Unroasted-1 kg
Beaten Rice-250 gms
Ground Nuts-100 gms
Badam and Cashewnuts-100gms
Curry leaves-As much as u like
Chilli powder-2 tsp
Sugar-4 tsp
Salt-1 tbsp
Coconut Oil-For deep Frying


Pre wash the Curry leaves and Dry them

Pour the Coconut oil in a pan,with a strainer like this

Throw the curry leaves into the strain and fry them until sizzling stops

Fry the beaten rice/Aval similarily...The Aval turned the oil frothy and it over flowed...
So use the oil only the 1/2 level of the cooking pan

Fry the groundnuts until it turns slight brown like this..

Add the 1/4 th of the cornflakes and fry them...It happened in 20 secs

Once fried,Shake the strainer to take off the excess oil

Fry the nuts in simlar way

 Add the Chilli powder to the fried mixture

 And the sugar and salt 

Crush the mixture 

And mix them well

and its ready to munch

I used the coconut oil to make the mixture,U can use any oil.Divide the recipe into four as i did.Fry the items in minimal quantities to make it perfect..Use the strainer to fry all the small ingredients in just one go..Add the  chilli powder and salt when the mixture is hot

Hope this recipe is helpful to you for diwali Celebrations....

Friday, October 07, 2011

Paneer Ambali

                                   Just remembered my wonderful blogspot space ,when the actual webpage in progress will takes some more time ..I dont want to miss my blogging spirit and of course not to disappoint the readers with my absence..I have 100+ draft posts queued up now..Let me start with paneer Ambali ,i make it for my daughter for her lunch...Its highly rich in Calorie,but the elders can have once in awhile ;-P .I skipped adding garam masala powder for hansika.Once u add it,no one can identity the ingredients in the gravy...

Recipe Source:Femina
Paneer Ambali
Oil-1 tbsp
Ginger Garlic paste-1 tbsp
Cashew paste-40 gms
Magaz paste 3 tbsps
Kasoori Methi 2 tsps
Coriander powder 1 tsp
Cumin powder 1 tbsp
Garam masala powder-1 tsp
(I subsitute this with half tsp of white pepper)
Cream 20 ml+10 ml for garnishing

1.Heat the oil in pan and add the ginger garlic paste
2.Add Cashewnut and magaz paste and Stir in few minutes
3.Add all the spices and masalas and Stir
4.Add 20 ml Cream and butter and mix well
5.Saute the paneer cubes in butter till it turns slight brown
6.Add the paneer cubes to the gravy just before serving.

Magaz paste is the fine paste of almond and Cantaloupe/Cucumber seeds
Garnish with a Swirl of Cream and Serve

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