Jun 30, 2009

Rava laddoo for Indian Cooking Challenge

It has been raining rava laddus in the blogosphere today!! Yeah, it is the first creation in the Indian Cooking Challenge initiated by Valli! I am very excited to take up this challenge and try out many authentic Indian dishes. The first challenge started out with this Rava Laddoo.. I havent made this earlier and this is my first time trying it out. It was quiet simple and tasted great. We loved every bite with a hint of raisins and cashews.

Coming on to the recipe given..


Rava / Semolina - 1 cup
Sugar - 1 cup
Ghee - 25 gms
Milk - 25 ml
Cardamom powder - a pinch
Cashew nuts - 10 whole nuts
Raisins - 10 nos
Grated fresh coconut - 25 gms


Heat 2 teaspoons of ghee in a kadai and fry the raisins and cashews until they turn golden brown and the raisins plump up. Set them aside. In the same pan, roast the grated coconut for about two minutes and set it aside.

Then add the remaining ghee and add the semolina/rava. Roast on low heat until it gives out a nice aroma. Take care it doesnt burn.

In a bowl, take all the roasted ingredients along with sugar and mix well. Microwave milk for about 30 seconds or heat on stove top until it turns warm. Add milk little by little to the rava mixture. Make balls immediately while warm. When it cools down, it is difficult to make balls.

Store in an airtight container. Since it contains milk it is best to consume it within 4 to 5 days. 

Isn't it simple!!

Jun 28, 2009

Zucchini Kootu

I found Zucchini on sale last week and got a couple of them. I have only had zucchini in soups and pastas. I thought why not make and Indianized version of Zucchini. Thus was born this Zucchini Kootu. I made it the usual way I make other kootus.I should say, it was out of the world! I am definitely going to make this soon again. We had it with simple dal and rice. it made a great combo. I suggest everyone to try this if you like kootus.

Zucchini is a summer vegetable which is low in calories, cholestrol free and rich in folates, potassium and vitamin A with lesser amounts of the B vitamins, phosphorus, magnesium, zinc and copper. 


Zucchini - 2 medium sized ones
Toor dal or Split Moong dal - 1 cup
Turmeric powder - 1 teaspoon
Green chillies - 3
Grated coconut - 2 tablespoons
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Urad dhal - 1 teaspoon
Oil - 1 spoon
Salt to taste


Wash and chop the zucchinis roughly. In a pressure cooker, add the chopped zucchini, turmeric powder, dal, salt and a little water and pressure cook for about one whistle. You can even cook the zucchini in a wide bottomed vessel instead of the pressure cooker. I pressure cooked it to save time and energy.

Grind the coconut, cumin seeds and green chillies into a coarse paste. Add this to the cooked zucchini.

In a pan, do the seasoning with the oil, mustard seeds and urad dhall. Add the zucchini pixture and saute for about two minutes, until everything is combined. Adjust salt.

Serve with rice.

Other kootu recipes

Keerai kootu

Chayote /Chow-chow kootu

Ridgegourd /Peerkangai kootu

You must have noticed a change in the layout of my blog. It was designed by my lovely sis! Thanks Sugirtha!!

Jun 24, 2009

Paasi paruppu Payasam/ Moong dal payasam

This is one kinda payasam prepared usually during festivals. I made this for the first time on our anniversary. It is a variation from the normal payasams and other desserts. It tastes great both hot and cold. This payasam was featured in our hostel menu every Saturday. Makes me nostalgic!! Now moving on to the recipe.


Moong dal / Paasi paruppu - 1 cup

Jaggery (Powdered) - 1 cup

Milk - 1/2 cup

Cardamom powder - 1/2 teaspoon

Cashews - 8 to 10

Raisins - few

Ghee - 2 teaspoons

Coconut grated - 1 tablespoon (optional)


Fry the cashews and raisins in the ghee until the cashews turn golden brown and the raisins plump up. Set them aside.

In the same pan, add a little more ghee and fry the moong dal until it turns slight brown. Take care it does not burn. You can even dry roast the dal without the ghee. 

In a heavy bottomed vessel, melt the jaggery . Add little water if necessary. Once it comes to a boil, remove the scum formed on top.

In a pressure cooker or a heavy bottomed vessel, add the dal, milk and water if needed and cook for about three whistles. Once done, mash the dal well. You can mash it into a smooth paste or if you like some of it to bite into, mash slightly. Add the melted jaggery to it and stir. Simmer for about two minutes, until everything combines together. Add a little milk if you want a thinner consistency.

Finnaly garnish with the fried cashews and raisins. You can also add a tablespoon of grated coconut while garnishing.

Serve warm or cold. 

Sending this to MLLA :12th helping hosted by Annarasa and started by Susan

Jun 21, 2009


Everybody loves pretzels - crunchy, brown, salty heart-shaped snacks! Did you know pretzels have been around for approximately thirteen hundred and ninety years?  Pretzels were invented by an ambitious monk baking unleavened bread for the Christian Lent. Because Christians in those days prayed with their hands crossed over their chests, he tried shaping the dough to mimic that action. They were baked to a soft bread consistency and given as a treat to children that memorized their prayers. The monk named his new treat 'pretiola' - a Latin word meaning 'little reward'. [Source:Essortment.com]

Today pretzels come in all shapes and sizes and many companies experiment with flavor. Butter-flavored pretzels are favorites that have stayed in the public eye. Pretzels are great accompaniments to soups, salads, entrees and beer.

This was the first time I made pretzels myself. I remember eating pretzels first in an airport. They taste great dipped in salt or mustard. I a paired this month with Res-o-puh-leese for Taste and Create event this month. Browsing through her interesting site, I found this recipe very interesting. Being a big fan of pretzels i tried this immediately. They turned out crunchy on the outside and soft on the inside! 

Here is the recipe as suggested by Kendall!


Active dry yeast - 2 teaspoons
Sugar - 1 teaspoon
Warm water (110 degrees F/45 degrees C) - 1/2 cup
All-purpose flour - 2 cups
Salt - 1 teaspoon
Vegetable oil - 1 tablespoon
Baking soda - 1 teaspoon
Hot water - 2 cups
Butter - 2 tablespoons
Kosher salt, for topping


Dissolve the yeast and the sugar in luke-warm water and let sit for about 10 minutes, or until the yeast turns the water frothy. In another bowl, mix together the flour, sugar, and salt and add the sugar and yeast mixture.
Knead the dough until smooth, for about 7 minutes. The dough should be elastic. It need not be very smooth.
Lightly oil a large bowl and put the dough in the bowl, turning so that the dough is completely covered with oil. Cover with plastic wrap and let it sit for about one hour, or until dough has doubled.

Preheat the oven to 450 degrees.
Divide the dough into 10 to 12  pieces and roll each out into a long rope of about 12 inches long. It shouldnt be too thin. Form into pretzel shape. For more pictures on shaping check this site.
Dissolve baking soda in hot water and dip the pretzels into the water mixture. Sprinkle kosher salt or desired toppings on the shaped pretzels.

Bake on a greased baking sheet for about 7-8 minutes or until golden brown. Brush with butter.

Serve warm!

Since this recipe is eggless and low in fat am sending this to Madhuram's Lowfat Eggless Baking event

Jun 18, 2009









Non Vegetarian Recipes




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