Rose Flavoured Coconut & Milk Burfi

Last week in between our regular chitchat I got this recipe from my friend Vidhya. The recipe came over phone from Chennai to her house and from there to me! :)Original recipe called for fresh grated coconut, but I was not having the patience to get the fresh coconut, started off with dry coconut powder. Instead of elaichi I added a few drops of Rose essence. The outcome was delicious! :)IngredientsDessicated coconut powder-1/2cupMilk -1/2cupSugar-1cupRose essence-few dropsFew cashews to garnishGhee-1teaspoonMethod Combine the coconut...

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Diwali Special

Dear Friends, enjoy the Diwali treats from our house! :)Mysore pak & Murukku recipes are already posted here and here. Other recipes are coming soo...

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Happy Diwali!

Wish you All a Very Happy and Prosperous Diwali!...

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Mini Soya chunks& Veggie Biriyani

Ingredients Biriyani Rice(Seeraka chamba)-2 cupsMini Soya chunks - 1/2cupCarrot-2Beans-10Onion-1Tomato-2Green Chilli-1Hand full of Mint leavesFew curry leaves, CilantroBiriyani masala-2 tablespoonsTurmeric powder-1/4 teaspoonChilli powder-1teaspoonCoriander powder-11/2 teaspoonsCumin Seeds-1teaspoonSaltOilTo grindGinger-11/2" piecegarlic-5 clovesElaichi-1Cloves-2Bay leaf-1Cinnamon Stick-3" pieceMethodWash and chop the carrots & beans into small pieces. Cut the onion-green chilli into thin lengthwise strips. Cut the tomatoes into...

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Idiyappam / Stringhopper

IngredientsRice Flour - 2 cupsWater-11/4cup ***Coconut oil-1 teaspoonSugar-2 teaspoonsSaltMethodBoil the water in a pan, once the water started bubbling, add sugar-salt and coconut oil, switch off the flame after a minute.Take rice flour in a pan, add the water and mix it with a spoon. Close the pan and keep it aside(for 10-15minutes).Knead the rice flour like chappathi dough,(after it cools down) put it into the idiyappam press/murukku press.Press the idiyappam on greased idli plates/idiyappam molds, steam cook for 10 minutes.Hot...

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Chilli Bajji/ Molaga Bajji

Ingredients Yellow Chillies/ Bajji Milagai -6 Bajji Mix- 3/4cup Water Oil Method Mix water with bujji mix and make into a thick batter. Cut the chillies into lengthwise and remove the seeds(only if you don't like spicy bujjies..I use the chillies as such! ;) ) Heat oil on medium heat. Dip the chillies into bujji mix and fry them. Take them out once bujjies turn golden in colour. Enjoy it hot with a cup of Tea! Note Bujji with coconut chutney/kara chutney is the best combo. :P You can replace bujji mix with besan and a spoon...

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Garlic-Ginger Chutney

Ingredients Garlic- 12 to 15 cloves Ginger- 3" piece Red Chillies-6 (adjust to your taste) Small piece of Tamarind Salt Gingelly oil -3 to 4 tablespoons For tempering Mustard seeds,urad dhal and curry leaves. Method Peel the skin of the garlic cloves and chop them roughly. Remove the skin of ginger and chop it into small pieces. Heat oil in a pan, and fry the red chillies, garlic and ginger one by one. keep the flame low, fry the items without burning or making it too crisp. Grind them along with tamarind and enough salt. Add...

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