Friday, December 27, 2013

Lavendar cupcake - Guest post - Fifth Anniversary


        By December 2013,this blog is completing five years of journey.Without any doubt,this blog gave me  the best platform to explore in food industry.My passion of cooking and the learning experience hasnt gone down even a bit.I am still a budding cook and baker.As a person,I have been true with recipes and knowledge i have shared here.I have requested my cousin shobana senthilkumar,who been an inspiration to start this blog to do a guest post.We loved sharing family recipes and the love for food and cooking is in the blood.So,here i am presenting her lavendar cupcakes...

 1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 tsp violet color
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons dried lavender buds
2/3 cup cold milk

Cream butter sugar together,add 1 egg at a time beat till it reaches a creamy texture.Then add in vanilla extract.Mix all the dry ingredients in along with a dried lavender seeds.Finally add milk and beat for 5 mins.Fill in the cupcake liners with 3/4 cup of batter and bake for 12 to 15 mins for 350"f/170"C.

Decorate it with the cream of your choice.

Tuesday, December 24, 2013

Cinnamon Swirl Bread - Eggless

I never tried baking with yeast in india,as most didn't proof well..Recently i bought yeast from amma nana store which worked so good on breads and buns...Never know baking a bread is such a breeze until i did this..The swirl bread is the one i have been staring online for long time is finally done now..I didnt follow any specific recipe for measurements ,but  i can jolt down few tips and tricks on baking one perfect bread...

All purpose flour-3 cups
Milk powder-3 tbsps
Active yeast-2 tbsps
Powdered Sugar-3 tsps
Salt-half tsp
Baking powder-1/2 tsp
Melted butter to brush-2-3 tbsps
Cinnamon-1 tbsp
Sweetened cocoa-2 tbsps
Oil to knead the dough


1.Sieve the flour before using it for twice

 2.Take 1/3 cup of lukewarm water ,1/2 tsp of sugar and yeast in a bowl.Let it proof for ten minutes
Once it rises and foams on top,its ready to use

3.Add in the sugar,milk powder,salt and baking powder

4.Knead the flour and yeast mixture into soft and moist dough without over kneading.
Cover with cling form or cloth

 5.Allow the dough to rise into double for 30 mins..
Punch it and knead the dough gently for 5 minutes

6.Spread the dough and sprinkle cocoa and cinnamon powder
and roll gently making the layers tightened with each layer.
Push the roll from behind to make it perfect.
Fold the both the sides of the edges 
Allow it to raise for 20 minutes

7.Preheat the oven at 170'C and melt the butter in the oven for 30 seconds

8.Set the bread loaf tin with butter paper wraping all the sides.
Move the bread to the loaf tin and brush the top with melted butter

9.Bake it for 25 minutes until crusty brown layer forms..

10.Remove the loaf from oven and brush some more butter on top
Let it cool before you slice it 

1.If the dough is sticky,apply oil in hands and knead the dough..This avoids using excess flour.
2.To find a perfect baked bread,tap the crust of the bread on top or bottom to hear a hollow sound
3.Kneading the dough is more important to get more softer and lighter slices

Merry Xmas and Happy Indulging!!

Friday, November 15, 2013

Aval Javvarisi Payasam

I love lighting lamps ,karthikai deepam is my most favorite festival.During my childhood i have lighted nearly hundreds of lamps in my mom's house..I would be the first one collecting lamps and the preparations of karthikai deepam is always my pleasure to do all my own..Though i live in apartment now,the number of lamps are increasing and getting close to hundred this year...Of course,the only day i make a poo kolam and centre piece would be my beautiful sara-vilaku..I cant wait for the day now.

Wish you all a very happy karthikai deepam..

Aval javvarisi payasam
Aval(beaten rice)-1 cup
Javvarisi(sago)-1 cup
Jaggery(dark colored)-1 cup
Milk-1 cup
Ghee-3 tbsps
Cardomon powder-1/4 tsp


Before you start cooking,
soak javvarisi/sago for one hour with two cups of water

1.Heat the pan,add the ghee.
2& 3.Sprinkle the aval/beaten rice and fry it for 5-6 minutes in low heat
4.Drain the water from javvarisi/sago and squeeze out the excess water 
5.Add the javvarisi/sago to the aval and saute for a minute
6 &7.Add the milk and allow in to cook for 10 minutes until both sago and aval are softened
8.Powder the jaggery and add a cup of water ,bring to boil,once the jaggery is melted
9.Add the jaggery syrup to pan,and let it boil for 3-4 minutes until the flavours are well blended

Adding cold milk to aval and sago mixture will avoid the milk curdling :)
Always wash sago 3-4 times to remove the excess chemicals added to stimulate white color

Wednesday, October 23, 2013


Finally i cracked down a recipe for perfect feathery appam.I tried lots of recipes and this one is good too.The number of ingredients is more,but each one gives the right justice for tasty appam..Go ahead and try this version,and open up ur own appakadai!!..Enjoy!

Raw rice-500gms
Urad dal-100gms
Coconut,grated-2 cups
Cooked rice-1 cup
Sugar-3 tbsps
Salt-3/4 tbsp
Water-2 litres


1.First,soak raw rice ,urad dal and fenugreek seeds for three hours
2.Add the coconut ,cooked rice and a cup of water to grinder/blender and grind to smooth paste
3.Add the soaked raw rice,urad dal ,and fenugreek seeds to grinder along with coconut-cooked rice mixture
4.Once the batter is smooth ,add rest of the ingredients  sugar & salt and store in closed lid
5.Use bigger container to allow the batter to ferment and rise.
6.Keep the container in warm place to ferment,add baking soda to batter just 1/2 an hour before making the appams.

7.To make appam,add generous amount water to the batter that can easily spread over in hot kadai

8.To make flower appam,pour 3/4 cup of batter in center and allow it to run two edges diagonally..Close the lid and set in medium flame (30 seconds) .

1.Using non stick appam kadai is easy way and never use the kadai for other purpose of cooking.
2.To store the batter for long duration,donot add the sugar and salt.Just store the batter in refrigerator until u need it.
3.Dont store the batter added with baking soda, it will froths and overflow from the container
4.Adding fenugreek seeds gives wonderful brown color to appams
5.For making good batter which is most important for porous and feathery appams cooked in no time.
6.A freshly made coconut milk can accompany well with the appam,
and a veg stew /mutton stew is a must try combo.
7.To make low calorie coconut milk,use (maggi) coconut powder mixed with water milk 

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Tuesday, October 08, 2013

Kovil Murukku -Deepavali Special 2013

Kovil murukku is one of the popular snack in southern india,it is easy to make and  very lighter version of murukku and can be eaten as much as you can  ;)....The recipe suits best to use mullu murukku achu(star mould) as it gives crunchy texture.

(Raw)Rice flour-800gms
Greengram flour(Pasiparuppu)-100gms
Roasted channadal(Pottukadalai) flour-200 gms
Butter-25 gms
Khuskhus/Poppy seeds(kasakasa)-10gms
Cumin/Sesame seeds-2 tsps
Oil to deep fry
Salt to taste


1.Mix rice flour,greengram flour,channadal flour and salt altogether,sieve it for 2-3 times

2.Sprinkle the seeds & KhusKhus and mix well 

3.Add butter,mix it gently and sprinkle water  and make a firm dough

4.Use the star mould ,and release the dough over the back of laddle or small plate

5.Flip the plate/laddle into the hot oil gently and fry it until the oil stops sizzling

The murukku got over before i finish making it..The proportions are exactly same and try to deep fry in ghee(clarified butter) for the kids...Using butter in dough should be minimal ,otherwise the murukku will tend to break while frying...Wish you a happy and very safe diwali..Enjoy!

Wednesday, October 02, 2013

Kalkandu Sadam/Candy Sugar rice - Navarathri special

Rice-1 cup
Moong dal-1 tbsp
Milk-400 ml
Candy Sugar/kalkandu-200 gms
Edible camphor-a pinch
Cashews and Raisins-a few


1.Wash rice and dal,add 200 ml of milk  and one cup of water..
Cook in medium flame until its done

.2Grind the crystallised sugar into powder and set aside

3.Heat a pan with 2 tbsps of ghee,fry cashews to golden brown and raisins to pop up

4.Add the cooked rice and powdered sugar to it..

5.Stir for a while to let the sugar is well blended with rice

6.Add remaining milk and cook until it thicks ,yet it has flowing consistency

7.Add 2 tbsps of ghee and its ready serve..

Here ,i got some information on navarathiri prayer details..Each day is auspicious for specific goddess and the  list is purely derived from a spiritual book...The sundal prasadham can be made according to the grahas on respective days as listed below

 Red Karamani sundal
Navathanya sundal
Red Karamani sundal
Pasiparuppu sundal
Kondakalai sundal
Arisi+vellam puttu
Black Karamani sundal

The color of sarees/dresses can be worn as goddess's favourites on respective days from day 1 to day 9 as Green,Yellow,Blue,dark blue,Red,Parrot green,Light red,Green with brown border and finally in onion colour sarees..

Day 1
Day 2
Day 3
Day 4
Neela malar
Day 5
Day 6

Day 7
Sambavi durgai
Day 8
Narasima tharini
Black grapes
Day 9
White lotus paneer rose
 All fruits

Happy navarathri 

Sunday, September 29, 2013

Fruit Sundal in Tacos

I am sure the plans and preparations are gearing up for navarathri celebration...I am sharing the fruit sundal in tacos which is almost like a chat in nachos made in no time..The minis nachos are perfect to fill any sundal and serve during hot and happening navarati evenings...Happy navaratri

You can serve any of sundal in nachos..But i gave healthy twist with fruits and bit of toppings adapted from chat dishes...Choosing the ingredients as per your wish and availability..

Mini Tacos-A packet
Pomegranate-1 cup
Cucumber,chopped-1/2 cup
Onion,chopped-1/2 cup
Omapodi-1/4 cup
Orange,chopped-1/4 cup
Any sundal-1 cup
Sapotta,chopped-1/4 cup
Coriander,chopped-1/4 cup
Chat masala-a pinch

1.Peel and Cut the fruits and vegetables and set aside
2.Layer the ingredients in tacos from sundal,fruits ,cucumber and onions
3.Before serving sprinkle some omapodi on top 

Happy navaratri :)
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Monday, September 23, 2013

Puliyodarai Podi/Powder -Navaratri special

Making a rice dish and sundal(lentils) is a must during navarathri days...All the nine days are very auspicious and if you are looking for a recipe that doesnt tie you up in kitchen,this is the podi all you need to make.The podi can be made much earlier and the puliyodarai rice can be done in less time with less amount of oil and no citric acid nor preservatives.Enjoy!

Chana dal(kadala paruppu)-1/4 cup
Coriander seeds(dhaniya)-1/4 cup
Asofoedia-1/2 tsp
Pepper-1 tsp
Cumin seeds-1/2 tsp
Black sesame seeds-1/2 tsp
Dried Curry leaves-a few
Roasted peanuts-1/4 cup(for rice)
Sesame oil-1/2 cup
Salt-1 tsp
Tamarind-1 small ball size


Heat a kadai,add half of the sesame oil ,hing,black sesame seeds

Add cumin and fenugreek seeds

Add channa dal and saute for 3-4 minutes

Add pepper at this stage and continue to stir

Add the coriander seeds..The sauting time will be 15-20 minutes in medium low flame without burning the spices

Switch off the flame and add the red chillies and curry leaves

Add turmeric powder

And the salt

Allow the spices to cool completely and grind them into fine powder as much it could be and dont allow the blender to heat up the spices.

Once it is grinded,spread the powder in a plate and allow it to cool and store in air tight container(moist free)

To make puliyodarai rice
Cooked Rice-1 cup
Sesame oil-1 tbsp
Peanuts(roasted)-a few
Puliyodarai podi-1 tsp
Salt to taste
Heat oil ,Sprinkle the rice and puliyodarai powder-mix gently
Add the peanuts and salt (two pinches) 
(Taste before adding the salt to rice)

Make the puliyodarai rice before 2 hours as it tastes better after it soaked well....

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