Friday, March 26, 2021


 Made this during navarathri, it was in the draft for so long. you can try this with bournvita also.

Adopted from Raks kitchen. Substituted sugar with palm jaggery.


Besan / gram flour  3/4 cup

Palm jaggary - 3/4 cup

Boost - 2 small sachet (5rs.) Or 1/4 cup

Ghee - 1/4 cup

Cashew - 10 to 12. 


Grease a tray or a plate , keep it ready for pouring the mixture. 

Cut or break the cashews.

In a pan add ghee , when  it melts , add besan/gram flour to that and fry the gram flour nicely , till the raw smell goes and nice aroma comes. Make sure that the flame is low. Stir continuously. Keep it aside.

In a pan add 3/4 cup of palm jaggery and add water to cover it. Boil it and bring it to one string consistency. 

When it reaches add the roasted gram flour , mix well , add the boost to that and mix well.

Keep the flame in low, add the cashews  and mix well . Add a small drop to the greased tray  if you can roll nicely, that s the stage. Pour the mixture on the tray. 

Let it cool, when it is little warm cut into pieces.


Friday, December 25, 2020

PACHA MOAR KULAMBHU/பச்சை மோர் குழம்பு

Pacha moar kulambhu is easy to make , no cooking is needed. That is why the name . Learnt this from my friend chitra . Everyone in my family loves this. Easy to make and taste yum too.


Coriander leaf - 1 bunch

Green chili - 3 to 4

Hing - 1/2 TSP

Grated Coconut  - 2 tbsp or 4 pieces

Salt as per taste

Curd - 1 cup

Coconut oil - 2 tbsp

Curry leaves - few

Mustard seeds - 2  tsp


Combine  the coriander leaves, salt, hing, green chili, coconut  in a mixer and make a paste.

Beat the curd nicely and add this mixture to the curd.

Heat coconut oil in a pan , temper the mustard seeds and curry leaves.

The smell of the curry leaves will infuse in the oil and give a nice flavour to the mix.

Enjoy with sevai or iddiyappam.


Monday, September 7, 2020


These cookies are very delicate and delicious - a perfect balance of sweet and salty. They will remind you exactly of the biscuits at tamil bakeries. They are very easy to make! This recipe was from 
Gayathri Kumar 



All Purpose Flour / Maida – 130 gm  (1 cup)
Custard Powder/Corn flour – 1 1/2 tbs
Baking Powder – 1 tsp
Salt – 1/2 tsp
Butter – 100 gm
Powdered Sugar – 50 gm
Vanilla Essence  – 1/2 tsp

Video Link of  Vidhas Kitchen


In a bowl mix together maida, custard powder, baking powder and salt. Set aside.

In another bowl, add butter and powdered sugar along with vanilla and beat until creamy.

Add in the flour mix and gently mix to form a smooth dough.

Place the dough between two parchment papers and roll into a 1/4″ thick disc.

Using a cookie cutter, cut them into rounds and gently transfer them to a parchment lined tray. Do this until you have no more dough left

Once all the dough is used up, place the tray in fridge for 30 – 45 minutes.

Preheat oven to 175°C.

Bake the cookies for 10 minutes.

Remove them and allow them to cool on a wire rack

Store these cookies in an airtight box and enjoy with a cup of tea or coffee!

Saturday, June 13, 2020


Drumstick leaves my mom used to make stir fry with garlic. Nowadays in shops i saw Morainga  powder sold. I thought of making it like curry leaves powder which can be added to rice and have.

I make this Powder and keep it handy. Some days if i feel tired , will mix with rice and serve with chips or vadam. Healthy dish too. 

Facts about Drumstick leaves.

The leaves are the most nutritious part of the plant, being a significant source of B vitaminsvitamin C, provitamin A as beta-carotenevitamin Kmanganese, and protein.[20][21] When compared with common foods particularly high in certain nutrients per 100 g fresh weight, cooked moringa leaves are considerable sources of these same nutrients. Some of the calcium in moringa leaves is bound as crystals of calcium oxalate[22] though at levels 1/25th to 1/45th of that found in spinach, which is a negligible amount. The leaves are cooked and used like spinach.


Drumstick  leaves -  1 cup

Red chilli = 4 to 5

Urad dhal - 2 to 3 tbsp

Channa dhal = 2 to 3 tsp

hing - small piece /  1 tsp

salt to taste

oil  - 1 tsp


I microwaved the leaves till it turns crispy. You can sundry too.

In a pan add oil , red chili and saute.

After 1 minute add urad dal, channa dhal  and saute till it turns golden brown.

Add the drumstick ;eaves and saute for a minute.
 Grind to coarse powder. 

Keep it in a airtight container. 

If you want you can add garlic pods too. 

Monday, May 18, 2020


Kids love Okra/ladysfinger. I usually make Bhidh dho pyaza for rotis. This recipe i saw in  Foods and flavours channel. Tried  and it tasted nice. It goes well with rice also.


Bhindi / ladys finger  500 gms

Besan/ gram flour - 3 tbsp

Onion - 1 chopped
Ginger finely chopped  - 1 tbsp

Green chilli finely chopped - 1 tbsp

red chilli powder - 1 1/2  tsp

salt to taste

oil  - 1 tbsp


Wash , dry and cut the ladys finger into 1/2 inch pieces.

In a bowl add besan , salt and water and mix well , beat nicely for 2 minutes. It should be dosa batter consistency.Let it sit.

In a pan heat oil, add ginger , green chilli, add the chopped onions and saute well. 

Add  bhindi  , salt , turmeric powder, red chili powder and saute well. close and cook for 3 to 4 minutes.

When the bhindis  cooked , bring them to the centre and pour the besan mixture around the bhindi.

Close and cook for 4 minutes.

After 4 minutes the besan / gram flour mixture will be cooked well.

Slowly with the help of a spatulla break it and mix well with the vegetable.

Enjoy with rasam rice or roti.

Thursday, May 7, 2020


This was a very easy and fun recipe that we tried out during quarantine when we had a doughnut craving. I hope you enjoy this recipe!

Check out the recipe video:



All Purpose Flour (Maida) - 170 gm (1/2 cup)
Sugar - 20 gm (2 tbsp) (Plus 1 tsp for proofing yeast)
Salt - 3 gm (1 tsp)
Active dry yeast (3 tsps)
Milk - 135 ml (1/2 cup)
Water - 20 ml (1/8 cup)
Oil - 20 ml (1/8 cup)


White chocolate - 250 gm (1 cup)
Fresh cream - 25o ml (1 cup)


Sugar - 1/4 cup
Cinnamon - 2 tbsps


In a bowl, mix together the yeast, 1 tsp of sugar and 1/2 cup of lukewarm milk. Mix well and set aside for 5 to 10 minutes.

Mix 2 tsps of milk, oil and water in a bowl and set it aside.

In another bowl, mix the flour and sugar. Make a well in the middle and pour in the yeast mixture and the water, oil mixture.

Start mixing the flour with the liquid and start to form the dough.

Add in the salt mixed with a little water and continue kneading for a few minutes.

Transfer onto a floured surface and knead for 10 minutes.

Once you've formed a smooth, non-sticky and elastic ball, place it in a greased bowl and cover with plastic wrap. Set aside for 1 hour to rise.

Take out the dough and punch it. Transfer onto a floured surface and knead for 5 minutes.

Start shaping the dough into a rough circle, which is 1/2 and inch thick around.

Cut out the doughnuts, using a cookie cutter that is 2.5 inches wide and using a bottle cap for the centre.

Place the doughnuts onto a greased baking tray, cover them with a damp cloth and let rise for 30 minutes.

Preheat the oven at 200 degree celsius for 10 minutes.

Once they have risen, brush them with milk and bake at 200 degree celsius for 10 minutes until it is golden brown.

Wait till the doughnuts cool before decorating them.


In a bowl, microwave together the chocolate and the cream and mix them together.

To decorate the doughnuts with this, dip the cooled doughnuts in the glaze. Decorate with sprinkles if needed.


Mix together the sugar and cinnamon.

To decorate the doughnuts with this, dip the doughnut into melted butter first and then dip it into the cinnamon sugar.

These doughnuts are soft and fluffy and very enjoyable. I hope you enjoy this! Let me know if you've tried this.


This was a recipe that Janani learnt in a whole wheat baking workshop. It's very easy to make and is a treat that everyone will enjoy.

Check out the youtube link



Whole wheat flour - 250 gms (2 cups)
Active dry Yeast - 3 gm (1/2 tsp)
Sugar/Honey - 1 tsp
Salt - 1 tsp
Water - 150 ml (3/4 cup)
Oil/Butter - 3 tbsps


Cheese - 1 cup
Chilli flakes - 2 tsp


Butter - 1/4 cup
Oregano/Dried herbs - 2 tbsp
Garlic - 3 to 4 cloves



In a bowl, mix melted butter, oregano and finely chopped garlic. Set aside.


In a bowl, mix yeast, sugar and 1/4 cup lukewarm water. Let it sit for 5 to 10 minutes.

Mix flour, salt and the yeast mix. Start kneading while slowly adding water.

After kneading for some time, add the oil and knead for 5 to 10 minutes.

Transfer it onto a floured surface and knead for 5 minutes more.

Once the dough has been kneaded into a smooth, non-sticky ball, place it in a greased bowl, cover with cling wrap and let it rest for 30 minutes to rise.

Once the dough has risen, punch the dough to release the excess gas.

Transfer it onto a floured surface and knead for 5 more minutes and shape it into a ball.

Using a rolling pin, gently press down on the dough and start to roll it out into a rough rectangular shape, about 1/4 of an inch thick.

Once you are happy with the shape, start lining one half of the dough with the cheese and top it off with the chilli flakes.

Fold the remaining dough over the cheese and pinch the edges shut to prevent the cheese from spilling.

Transfer onto a greased baking tray

Brush the loaf with Garlic butter.

Let the loaf rest for 20 minutes to rise again. In this time, preheat the over to 200 degree celsius.

Score the top of the loaf with a knife and bake at 200 degree Celsius for 20 minutes.

Once it's baked and golden brown, take it out of the oven, slice and serve.
Enjoy this treat while it is nice and warm.

I hope you enjoy this recipe! Let me know if you've tried it!

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