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Pori Urundai/ Puffed rice balls

This is the easiest recipe and my kids favourite. It requires minimum ingredients to make.
Ingredients:
Pori/Puffed rice - 5 cups
Elachi/cardamom powder - a pinch
Jaggery/ achu vellam - 1 cup
Water - 1 cup
Ghee - 1 tsp
Method:
Heat jaggery with water till it is completely dissolved. Filter jaggery water from impurities.
Take a heavy bottomed pan, heat jaggery water, elachi powder and ghee till you get one-string consistency thick syrup.
One string consistency is when you one drop of jaggery syrup in water, it forms a ball.
Now the syrup is ready, add pori immediately and mix it nicely with the syrup. The pori should be coated nicely with the jaggery.
Apply some ghee on your hand, start preparing small tight balls while the pori is warm. 
I made about 15 pori urundais. 

Energy Bar

This is a healthy snack, you can make it in large and store in an airtight container. This last for days when refrigerated. 
Ingredients:
Oats - 1 cup
Whole wheat flour - 1/4 cup
Milk powder - 1/2 cup
Cashew - 1/2 cup
Raisin - 1/2 cup
Pitted dates - 1/2 cup
Almond - 1/2 cup
Pistachios - 1/2 cup
Walnut - 1/2 cup
Honey - 1/2 cup
Water - 1/2 cup
Method:
Roast oats slightly. Except honey and water, blend everything in the blender. Coarsely grind it.
Add honey to the ground ingredients, blend it well. Finally add water little-by-little till the mixture becomes gluey. Add water as required, no need to add the whole 1/2 cup.  
Preheat oven to 200 degree celsius, pour the mixture in the greased baking pan and bake for 20 minutes.
Let it cool and cut it into pieces. Store the energy bar in an airtight container. Munch it whenever you have a craving. This provides immediate energy, better than junk foods.

Paneer Kofta Gravy

Ingredients:
Paneer - 200gm
Potato Medium size - 3
Green chillies - 3
Coriander leaves - 1/2 cup
Cumin seeds - 1 tsp
Chilli powder-  1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Onion - 1
Tomato -1
Salt as required
Oil - 2 tsp (since i air-fried, i required oil only for brushing)
Method:
Boil, peel and smash(or grate) potatoes. Scramble paneer. Take paneer, potatoes, chopped green chilli, 1/4 cup of coriander leaves, required salt in a bowl. Mix everything nicely. Make small balls.
Fry paneer balls in hot oil in low flame till it becomes light brown. You can even bake or air-fry the paneer balls to make it healthier. I air-fried the balls.
Chop onions into small pieces, grind tomato into thick paste.
Heat a tsp of oil in a pan, add cumin seeds, saute for 10 seconds, add onion and saute till it becomes transparent. Add tomato puree, saute for a minute, add chilli powder, coriander powder, garam masala, turmeric powder and salt. Add 1/2 cup water. Let it mix and cook for 5 minutes, till the gravy thickens. Finally drop the balls, coat it with gravy, don't over-mix since the balls tend to break. Garnish with coriander leaves. 
Serve hot with roti.

Flourless Chocolate Cake

Ingredients:
High quality bitter-sweet chocolate - 115 gm
Butter - 115 gm
Sugar - 170 gm
Eggs - 3
Cocoa powder - 50 gm
Method:
Melt chocolate and butter using double-boiler method, its lot more safer than microwave. Let it cool a bit.
Meanwhile beat eggs and sugar together till it form foam, then add cocoa powder, blend nicely.
Add egg mixture in the chocolate-butter mixture and whisk nicely to blend all ingredients.
Preheat oven to 180°C ,grease a baking pan and pour the cake batter, bake it for 25 to 30 minutes till a thin crust is formed on top of the cake.
Remove the cake from the oven and let it cool before serving. 
You can dust sugar, cocoa powder or anything you desire.

Sweet and Spicy Roasted Cashew

Ingredients:
Cashew - 1 cup
Chilli powder - 1 tsp
Salt - 1/2 tsp or as required
Honey - 1 tbsp
Olive oil or vegetable oil - 1 tsp
Method:
Heat oil in a pan (preferably non-stick), add cashews and roast till it turns slight brown. Use low flame while cooking as cashews burn quickly. 
Add chilli powder and salt, give nice toss to the cashews until it is evenly coated.
Finally add honey, give nice stir and remove cashews from heat.
Serve it with hot coffee. This is a nice evening snack on a cold day. 

Fish Tikki

Ingredients:
Fleshy fish - 400gms
Boiled potato - 1
Onion - 1
Chopped coriander leaves - 1/4 cup
Green chilli - 1
Chilli powder - 3/4 tsp
Ginger-garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Bread crumbs - 1/2 cup
Salt as required
Method:
Boil fish with salt and turmeric, peel the skin and mash it nicely.
In a bowl, add mashed fish, mashed potato, chopped onion, coriander leaves, chopped chilli, ginger-garlic paste, chilli  powder and salt.
Mix everything nicely. Make small balls, flatten it to form patti. 
Coat patti nicely with bread crumbs.
Heat 1 tsp oil in a non-stick tawa, arrange the patties, flip and cook on both sides, remove the patti when it turns brown.
Serve hot with sauce or chutney.

Pull-apart Sweet Bun


Ingredients:
  • All purpose flour/ maida - 2 cups
  • Sugar - 2 tbsp
  • Salt - pinch
  • Tutty-fruity - 1/4 cup
  • Butter - 4 tsp
  • Active dry yeast - 11/2 tsp
  • Milk - 1/2 cup
  • Water - 1/2 cup
Method:

  • Cooking bun is really easy, don't worry about the shape if you are trying for the first time.
  • Heat water, it should be lukewarm, preferably 95 degrees Fahrenheit to 110 degrees Fahrenheit, as this temperature is very important for yeast fermentation. Now add yeast to the warm water and set it aside for 10 minutes.
  • Meanwhile, mix flour and sugar in a large bowl, make a dent in the middle of the flour and add salt and the fermented yeast water.
  • Knead the dough, add milk little by little to the dough while kneading, dough might become little sticky, no problem! move the dough to the working space and knead it well, this gives nice elasticity.
  • Place the dough in a bowl dusted with little flour and cover it with muslin cloth and let it rest for an hour.
  • Dough would have increased in size, remove the dough and knead little to remove all the air, flatten the dough, smear butter all over and sprinkle tutty-fruity, fold and knead the dough again.
  • Shape the dough into a log shape, cut it into small pieces, shape it into smooth balls, and place all the balls in the greased baking pan. Keep this aside for another one hour.
  • Now you can see that the balls are little risen and full, bake at 200 degrees Celsius for 12 to 15 minutes until the top of the bun becomes little golden brown.
  • Immediately after removing the bun from the oven, brush the top with butter to soften the crust.
  • Let it cool and enjoy your sweet bun.

Millet Idli/Dosa

Millets are very healthy and easily digestible. Its very good to include millets in our daily foods. There are many varieties of millet available, i have tried idli/dosa with samai(little millet), kudiraivali(barnyard) and varagu(kodo). 



Ingredients:
  • Samai rice - 4 cups
  • Urad dal - 1 cup
  • Left over rice/cooked rice - 1/4 cup or poha - 3 tsp
Method:
  • Soak rice and dal separately in water for 4 to 5 hours. 
  • Grind dal first followed by rice. Add cooked rice while grinding samai. 
  • If you are using poha, soak it along with samai.
  • Let it ferment for 8 hours or overnight.
  • Add salt to the fermented batter
Idli
  • Grease idli plates and pour ladleful of batter in each hole of the plates.
  • Steam it for 10 minutes. Serve hot with chutney and sambar.
Dosa
  • Heat dosa pan and grease it, skip the grease part for non-stick pans.
  • Pour ladleful of batter on the pan and spread it in circle. Flip and cook on both sides.
  • Serve it hot with chutney or sambar.
Notes:
You can even try mixed millets, for example 1 cup samai, 2 cups varugu and 1 cup kudiraivali.