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Thursday, March 16, 2017

Aubergine fritters / kathrikkai bajji

Hi all , starting the day with a yummilicious starter for all the veggie lovers. This fritter is made with the aubergine which is the big eggplant or the brinjal. generally, we used to make bajji with brinjal by using besan flour. This fritter has a twist in the mixture and I love the taste of it so much. I am not sure though, how many of you would like this taste. Do give it a try. My Mom and grand Mom used to make this in ordinary brinjal. Once I had this fritter in a restaurant. I fell in love with this. Of course I found the batter that they used as a foodie, it's all in the game. Going to the recipe now.



Aubergine ( big eggplant ) - 1
Dosa batter ( sour one will give better taste)- 1 cup
Besan flour - 3-4 tsp
Chilly powder - one tsp

Method :

Cut the Aubergine into small wedges.
In a bowl, take the dosa batter, add chilly powder, besan flour, salt( add little for the vegetable , since the batter will have salt) and mix nicely. Do not add water, the consistency will become watery.
Heat oil in a pan, once it is hot. Start to fry the fritters.
Take the pieces of wedges and dip in the batter and fry it until crisp.
It will be very crispy as we have added besan flour also.


Crispy and crunchy aubergine fritters ready!

Thursday, March 9, 2017

Mutton sukka

One of the most Favourite dish by all the non veg lovers is mutton sukka. That too with hot rice, rasam the combo will be yum.. I have already shared my chicken chukka recipe earlier. This is a different version . Mutton sukka can be had with rice, as sides. It can also be had as a starter. This is not the generally made pepper fry. The same way. Hi ken chukka can also be made. This recipe can be made in mushrooms, prawns and also babycorn for veg version. Try making out this simple recipe and post your comments.

Ingredients :

Mutton - 500 kg
Onions - 2 big sized finely chopped
Curry leaves
Cumin seeds - 2 tsp
Red chilly -4-5
Pepper corns - 1 tsp
Coriander seeds - 2 tsp
Fennel seeds - 1 tsp ( optional)
Turmeric powder - 1 tsp
Ginger garlic paste - 2 tsp
Red chilly -1
Green chilly -1

Method :

Wash the mutton nicely and chop it into small pieces.
In a vessel add the washed mutton, salt and turmeric powder . Cook for 7-8 whistles.
Heat a pan, add 100 gms of oil, splutter curry leaves, red chilly and green chilly.
Add the chopped onions and fry them nicely until it becomes brown.
Add the ginger garlic paste and fry for 2 more mins.
Meanwhile, in a mixer grind the cumin seeds, red chillies,  coriander seeds , fennel seeds and pepper corns into a medium coarse powder. Do not the roast the ingredients. Grind it raw.
Once the ginger garlic paste raw smell vanishes, add the cooked mutton, the ground powder and salt and allow it cook once the masala is cooked well and nicely coated on mutton.

Garnish with curry leaves and serve hot with rice! 

Friday, March 3, 2017

Palakkottai fry / Jackfruit seeds fry

A very tasty vegetarian side dish.. Many people like jackfruit seeds. I am not a big fan though, but my hubby loves it. Made Thia yummy and crunchy palakkottai fry. Hope you all like its garlicky flavour. 


Jackfruit seeds - 15
Garlic pods - 5
Mustard seeds - 1 tsp
Chilly powder - 1 tsp
Curry leaves


Pressure cook or boil the jackfruit up to 4 whistles.
Peel off the outer cover and chop the seeds into smaller pieces.
Heat a pan, add oil and splutter mustard seeds and curry leaves.
Add the crushed garlic no fry it.
Add the chopped jackfruit seeds, chilly powder, salt.
Close and cook for 5-7 mins.

Yummy seeds fry is ready to eat with sambar rice and curd rice !!!

Wednesday, February 15, 2017

Prawns ghee roast

Off late I have been very busy as well as lethargy to write up a post.. I have a lot of dishes still pending in my system. All my friends and relatives started asking if I have stopped blogging.. Nooo I have not stopped , just that getting too busy these days with house chores.

Today I am posting a yummilicious prawns ghee roast recipe. The taste will linger in your mouth. Simple, authentic recipe with freshly ground masala powder.


Prawns - 1 kg deveined 
Curd - 2 tbsp
Turmeric powder - 1/2 tsp
Ghee - one cup
Garlic -5 cloves
Ginger -1"
Onion - 2 finely chopped
Curry leaves

To grind: 

Red chillies - 5-6
Kashmiri Chilli -4
Cumin seeds - 2tsp
Pepper corns -2 tsp
Fennel seeds - 2 tsp
Coriander seeds -2 tsp

Method :

Take a pan, add the washed and deveined  prawns.
Add turmeric powder and sauté the prawns until the prawns is cooked well.
Take the prawns separately in a plate and discard the excess water oozed out from prawns.
Heat another pan, dry roast the ingredients in to grind list.
Grind it to a fine powder along with garlic and ginger.
Heat a pan, add the ghee . Add the chopped onions and curry leaves. 
Once it's fried ,add the ground masala, curd and mix nicely.
Keep stirring until the excess ghee comes out and the masala is cooked nicely.
Add the boiled prawns and keep stirring until the masala is nicely coated on the prawns and it gets roasted well.
Cook for 5 mins in Sim.

Flavourful prawns ghee roast is ready to eat as starter or with sambar rice, rasam or you can also mix it up with rice and have just like that! 
Yum yum yum!

Friday, October 28, 2016

Chocolate milk burfi

Deepavali is tomorrow and I Guess the preparations would have been started or finished in some of your homes. This is the last dish I am making for this year Diwali. Try this easy and yummy sweet using milk powder. Milk peda and kaju katli was last year special. This year wanted to give a twist to milk peda. So I made this sweet. This double decker milk sweet was in my bookmark for a very longtime. At last gave a try for this Diwali. Try this yummy sweet


Milk powder - 300 gms
Sugar powder - 200gms
Dairy milk small bar - 2
Cardamom powder - 2 tsp
Hot milk - 1 tbsp
Ghee - few tsps

Method :

  • Heat a nonstick pan, add the milk powder and fry for 2 mins.
  • Add the sugar powder and stir completely.
  • Add the hot milk little by little and mix it until it becomes like a dough.
  • Keep stirring. Add the cardamom powder. Add a tsp of ghee and mix the mixture properly with a ladle.
  • Take half of the dough and place it on a roller.
  • In the remaining dough, add the chocolate bars and mix well.
  • Mix it well and stir occasionally.
  • Switch it off once its done. allow it to cool.
  • Take the dough on the roller and knead to with hands into a soft dough.
  • Use the roller pin and flatten it and place on the plate.
  • Take the chocolate dough , repeat the same process . Knead well with hand and rollpin.
  • Place this on TOP of the white milk dough and press well. Let it rest well.
  • Cut into square burfi shape.

Mouthwatering yummy milk sweet ready for Diwali..

Tuesday, October 25, 2016

Ragi Ladoo

Diwali .......Diwali..... Diwali......sweets ..... sweets........sweetss....... 

Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions. 

Common flours used for laddu include besan (chickpea flour), rava (wheat semolina) and ground coconut. These are combined with sugar and other flavorings, cooked in ghee and molded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain and resin laddu. Nuts such as pistachios and almonds are commonly stuffed into laddus.

The common type of laddos are 

Boondhi ladoo,

Atte ke ladoo

Fried gram ladoo

Besan ke ladoo

Malai ladoo

Kambu ladoo

This time I have tried Ragi ladoo.


Ingredients :
  • Ragi flour - 1 1/2 cup
  • Sugar powder - 1 cup
  • Ghee  - required to make ladoo
  • Cardamom powder - required
  • Cashews

Method :

  • Heat a pan, add 3 tsp of ghee , add the broken cashews and fry it well. Take the cashews and keep it aside. 
  • In  the same pan, in the remaining ghee add the Ragi flour and roast it in a pan till the raw smell of the flour vanishes and the color changes a bit.
  • Take the roasted flour and sugar powder together in a vessel.
  • Add cardamom powder to the mixture.
  • Mix it well. Add the fried cashews and press on the ladoo while making balls.
  • Add required ghee and make balls or ladoos using hand.
  • Make the ladoo shape while the mixture is hot. 

Yummilicious and nutritious ladoo ready for Diwali.

Thursday, October 20, 2016


Adhirasam is a type of Indian sweet from Tamil cuisine. The doughnut like pastry has a long history of popularity in Tamil civilization. They are similar in shape to vadai, but are not savoury and are eaten as a dessert.

Adhirasam is a popular as an offering to the gods during puja prayers, both at home and in temples in Tamil Nadu. According to inscriptions from Krishnadevaraya's time, the sweet was made from rice flour, jaggery, butter and pepper. At the annual festival at the Panchavarnesvar Temple in Nallur(located near Kumbakonam, Tamil Nadu), an offering of 6000 Adhirasams along with 6000 vadas is made to the Gods; the entire lot is cooked in the temple kitchen between sunrise and 11 pm, for the prayers that take place at midnight, says Wiki..

Adhirasam is made popularly during Deepavali for nombu. I remember my paati making the adhirasam dough and keeping it for 6-9 months..the traditional delicacy has not become extinct, it is still loved by all. Enjoy the adhirasams and have a wonderful Deepavali. I will update stepwise recipe sometime sooner.


Raw rice - 1 cup

Jaggery 3/4 cup


Cardamom powder -2 tsp



Wash and soak the raw rice for half an hour. After 30 mins, drain the soaked rice well without water. Take a cotton cloth or dhoti type cloth or even cotton towel. Spread the cloth and take the drained rice and spread it over the cloth nicely.

after 20 mins - half an hour the moisture from the rice reduces. It should be little wet.

Grind it either on mixer or in the nearby mill in your area.

As soon as making it into fine powder, sieve it.

Meanwhile take the jaggery and water in a pan. Heat it until it dissolves. Strain the dirt particles no allow it to boil nicely. The consistency of the syrup must be until it gives a stone sound.

Do remember this must be done before the rice flour ( ground heat vanishes).

Keep stirring the jaggery. Add the cardamom powder. To check the consistency. Take a cup of water. Take a spoon of syrup and add to the water, when you throw it it must not dissolve, it gives a Tak sound like u threw a stone. That is the correct stage. Now switch off and add the rice flour little by little and stir well.

Athick dough will be formed while you stir by adding rice flour. Once done, transfer it into a airtight box.

Once you area lets touch it. Knead it along with a tsp of gingely oil.

Make small balls from the dough. Take a sheet or leaf and press into round shape by pressing with your fingers.

Heat oil in a pan, place the pressed adhirasams in the oil. Flip and fry on both the sides.

Remove it from oil and press using another ladle to remove excess oil. 

Yummy sweet donuts are ready for nombu. You can store for any number of days.

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