Friday, November 16, 2012

Banana Appam

With indian festivals frequently falls every other week,the banana used for pooja will be flooded..I regularly make this at home to finish off the bananas in quicker way...the appam will be soft and spongy apt for evening snack especially for winter cravings..

Maida-1 cup
Sugar-1/4 cup
Cardamon powder-1/2 tsp
Banana-3/4 cup,smashed
Water-half cup
Coconut,grated-1/4 cup(optional)
Baking soda-2 pinches
Oil to deep fry


1.Mix all the ingredients and make thick batter

2.Heat oil and pour a tbsp of batter and allow it cook

3.Turn appam and cook in medium flame
4.Cook appam until sizzling stops completely 
  • Can replace 1/4 cup of jaggery with sugar..
  • Melt jaggery with water and strain and use it
  • Can replace maida to wheat flour
  • Use your hand to pour the batter for better shapes of appam

Sunday, November 11, 2012

Maida Burfi

The most easiest burfi i ever made..It needs 10 -15 minutes and perfect for all occasions :)

Maida-1 cup
Sugar-2 cups
Water-1/2 cup
An essence-1 tsp
Ghee-1/4 cup
tutti fruiti-1/2 cup

1.Heat ghee and add maida,saute for couple of minutes,Keep aside
2.Melt sugar and water in heavy pan,and make thick syrup in one string consistency
3.Add the maida to syrup and stir well and break all the lumps
4.Stir for exactly 2 mins ,add tutti fruitand off the flame 
5.Immediately pour it in greased tray and level the burfi
6.Allow ito cool for 10 minutes,and cuthe burfi for desired shapes 

Wednesday, November 07, 2012

Seven cup burfi / 3 in 1 Sweet

this is my grand mother's recipe,i love making it.Its so simple,a best beginner's friendly sweet recipe..the taste will be more like a mix of mysore pak and coconut burfi..

Besan Flour/Pottukadai maavu-1 cup
Ghee/Oil-1 cup
Dessicated coconut /Fresh Coconut ,grated-1 cup
Milk-1 cup
Sugar-3 cups

1.Sieve flour and witmix all ingredients in heavy ,hollow pan 
2.Heat the pan and stir in medium flame to melt the sugar well
3.In few minutes,the mix will like become in pic 1 of kadai
4.Keeping stirring until it forms thick and starts leaving the edges 
5.Grease a plate or tray and pour and level with a laddle
6.Place some roasted nuts on burfi and let it cool
7.When its in little cooled, line the burfi with knife 

Wish you all a very happy ,prosperous ,safe and healthy Diwali/Deepavali

Saturday, November 03, 2012

Guilt free malpua

So,the diwali is nearing close,how we cant miss those deep fried high glucose delights now....Most of indian sweets and savouries are deep fried and high in calories...Donthink i am pretending,but after a heck of feast,i am in track of dieting again.. Both my DH and daughter love sweets as i am not much fond of,but i luv malpuas.....In chennai,u will gethe best malpuas in agarwal sweets in paris(not paid 2 say/recommend )...the below recipe is by Chef amit from courtard by mariott ,chennai..I have already shared his recipes in this blog...this one is really keeper ,though it is not authentic :)

Fennel powder-1 tsp
Oil to shallow fry
For Sugar Srup


1.First make the sugar syrup with one string consistency,set aside

2.Mix all the above ingredients to make a batter.Set aside for 10 minutes

3.Heathe oil and pour the batter into small quantity to fry the malpua

4.Dip the malpuas in syrup and remove after 5 minutes
5.Serve with nuts or a scoop of icecream
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