Friday, February 15, 2008

Colorful Kesari



  • Rava (Sooji) - 1 cup

  • Sugar - 1.5 cups

  • Water - 3 cups

  • Ghee - 8 spoons


  • Cashew - 5

  • Kismis - 10

  • Cardamom - 1 pod (Peel of the skin and grind it with 2 spoons of sugar)


  • In one spoon ghee fry cashews, kismis and remove it and keep it aside. In the same pan fry sooji till the color changes and raw smell of sooji goes off. Spread this in a plate and allow it to cool.

  • Add water to pan and when it starts boiling lower the flame. Add sooji slowly and stir continuously so that no lumps were formed. Stir continuosly till all the water gets absorbed and the sooji is fully cooked.

  • Then add sugar and mix well with sooji and stir till it solidifies. Add ghee mix well.

  • Make two portions of this white kesari. To one portion add orange color and to the other add
    green color. Grease a plate and level the orange portion and then over it level the green

Now colorful kesari is ready!!!

Wednesday, January 30, 2008




  • Milk - 1 litre
  • Lemon juice - 4 spoons
  • Maida - 2 spoons
  • Water - 6 cups


  • Sugar - 1.5 cups
  • Water 1.5 cups
  • Milk - 1 spoon


  • Heat milk and when it rises up add lemon juice and stir well and heat it till the milk splits properly (Note: When it splits properly it will seperate in to clean yellowish water and white curds).

  • Pour this in a cloth and drain the water.Wash the panneer thrice with clean water to remove the lemon contentSqueeze the cloth so that water will come out of panneer.Put a tight knot around the paneer and hang the cloth for 1 hour.

  • Remove the paneer, add maida and knead the dough with flat surface of palm for 15 minutes and keep it aside for 15 minutes.

  • In a medium flame boil 6 cups of water in a pressure cooker. Divide the dough in to 16 equal portions and make balls without applying much pressure. Ensure that there are no cracks in the ball.As and when you make the balls drop it in the boiling water. Then close the pressure cooker lid and heat till the first whistle.

  • Make the sugar syrup by adding sugar and water in medium flame. Once the sugar fully dissolves add milk and raise the flame and heat for 5 minutes.

  • Allow the sugar solution to reach warm temp and remove the impurities by pouring the syrup through a muslin cloth or a fine filter.Once the cooker depressurizes remove the balls and place it on a plate and allow it to cool. Then squeeze the balls to remove the water and drop it in to sugar syrup.

yummy yum Rasgullas are ready!!!

Thursday, January 17, 2008

Paal Payasam

This payasam can be prepared with Rice / Semiya & Sago / Semiya

Paal Payasam

  • Milk - 1/2 litre (2.5 cups)
  • Sugar 1/2 cup
  • Semiya - 1/4 cup
  • Sago (Javarisi) - 2 spoons
  • Ghee - 1/2 spoon

Note: If Raw Rice is used take - 1/4 cup.


  • Cashews - 5
  • Kismis - 10
  • Elachi - 1 (finely powdered)


  • Dry roast semiya till it turns golden brown and allow it to cool.
  • Roast cashews and kismis seperately in ghee. Wash them with water so that the ghee wont float in the payasam.
  • Wash sago and keep it aside
  • Boil milk in a vessel whose capacity is twice that of the milk content.
  • Once the milk boils remove from heat and add semiya, sago and drop a spoon to the bottom of the vessel. This spoon will do the stirring action and will not allow lumps to form.
  • Place this vessel in a pressure cooker and allow the cooker to whistle for 4 times.
  • After cooker depressurizes add Sugar, cashews, kismis, elachi and mix well.

Tasty Paal Payasam is ready!!!

Friday, January 11, 2008

Coconut Burfi

Coconut Burfi

  • Coconut – 2 cups (If the scrapped coconuts were not very fine then dry grind it in mixie for just 2 seconds)
  • Sugar – 1 cup
  • Ghee - 2 spoons
  • Kadalai mavu – 2 spoons
  • Cashews - 10
  • Cardamom – 2 (remove the skin and powder it along with one spoon sugar)
  • Kismis - 15
  • With One spoon ghee fry scrapped coconuts till it turns to yellowish colour and then keep it aside.

  • In a pan add sugar and water to just fill the sugar and boil it in low flame till the entire sugar dissolves then increase the flame and heat for 7 mins.
  • Add coconut and stir continuously till the water drains and the mixture becomes thick. Add kadalai mavu and stir till it leaves the sides of the pan.
  • Add cardamom and fried cashews.
  • Grease a plate with a spoon of ghee and pour the burfi and allow it to cool.
  • Cut in to desired shape after 15 mins with a knife applied with ghee.

Now sweet –o- sweet Coconut Burfi is ready!!!

Tuesday, January 8, 2008

Kuchi Kizhangu / Tapioca Chips

Tapioca Chips


  • Tapioca(Kuchi Kizhangu) - 1 (large)
  • Oil - 1/2 litre (To fry)


  • Chilli Powder - 1 spoon
  • Salt - To taste
  • Hing - one pinch


  • Wash Kuchi Kizhangu and peel out its skin.

  • Slice Kuchi Kizhangu in vertical direction in to small thin pieces and spread it on a cloth to absorb water.
  • Heat oil in pan for 5 mins in medium flame and then fry these slices till the outer edges of the slices turns golden brown.

  • Spread these fried slices in a paper to absorb the oil and then mix it with chilli, salt and hing.

Monday, December 24, 2007

Thiruvadhirai Kali

Thiruvadhirai Kali

  • Raw rice - 1 cup
  • Jaggery - 2 cups (grate the jaggery and then measure it)
  • Channa dhal - 2 spoons
  • Coconut - 1/4 cup
  • Water - 3 + 1/2 + 1 cups
  • Ghee - 8 spoons


  • Cashew - 10
  • Elachi - 2 (remove the skin and finely powder with 1/2 spoon sugar)


  • Soak rice for 1 hour then spread it over a white cloth till it drys
  • Dry roast the dried rice along with channa dhal

  • After it cools dry gring it in mixie till it becomes like rawa.

  • Add 3 cups of water to this mixture and pressure cook.
  • Add 1/2 cup of water to jaggery and heat it till it melts. Then remove the impurities and allow it to boil for 5 mins.
  • Add cooked rice rawa, ghee and mix it thoroughly in jaggery and kep this mixture in low flame for 10 mins.
  • Garnish with roasted cashew's and elachi

Thiruvadhirai kali is ready for Nivedhiyam!!!

Thursday, December 20, 2007

Sarkarai Pongal

Sarkarai Pongal

  • Raw Rice - 1/2 cup
  • Moong dhal - 2 spoons
  • Jaggery - 1 cup
  • Ghee - 1/4 cup + 1 spoon
  • Water - 3 cups
  • Elachi - 1 (Remove the cover and fine powder it along with little sugar)
  • Cashew - 3
  • Wash Rice and moong dhal. Add 3 cups of water and pressure cook.
  • Once its cookedd Mash rice and moong dhal.
  • In a bowl add jaggery with 1/4 cup water. Once it fully dissolves, remove the impurities by filtering it in a muslin cloth.
  • Heat the jaggery syrup for 3 mins, then add mashed rice, moong dhal and 1/4 cup ghee.
  • Stir the mixture till it becomes a lump. Add elachi powder and mix well.
  • In one spoon of ghee saute the cashews and decorate it over Sarkarai Pongal.
Tasty Sarkarai Pongal is ready !!!