Monday, October 19, 2009

Diwali and Food !

Oh ! we had a wonderful Diwali celebration at home. It was all of food, food and ONLY food.
Last week was very hectic for me as I had to prepare a lot of stuffs. This place where we stay is just wonderful with a pleasant ambience and lot of good friends. I was happy to share diwali food with them all.
Of course, I had this wonderful opportunity of tasting their snacks and sweets too. We had a get together on the Diwali day and we lit up/burst some crackers too..It was too much fun.

I am posting the pics of  Diwali sweets/snacks that I prepared and the recipes of these will be coming soon.

Gulab Jamun

Dry Jamun


Khara bhath

                                                                      Paal (milk) Kesari

 Uddin vada

Murukku, Nippattu/Thattai, Somas and Coconut burfi

Chicken Biryani (for Lunch)


Thursday, October 15, 2009

Wednesday, October 14, 2009

Awards AGAIN :)

I thank Sangeetha for sending these awards to me.
Really appreciate this Sangeetha, they are very encouraging.

I would like to pass these awards to Sudha , Asha Vrinda and Priya

Happy Blogging all !! :-)

Tuesday, October 13, 2009


Ingredients :

For filling :
Rava or cream of wheat- 1 cup.
Shredded coconut - ½ cup.
Sugar-1 cup,powdered
Cashews - a handful, broken
Cardamom powder - 1 teaspoon.
Unsalted butter -1 tablespoon.
Fried chana dal - 1 cup

For the somas :

All purpose flour/maida - 2cup.
Water - ½ cup.
Oil for frying
Salt -1 pinch
Melted butter - 2 tablespoons.

Preparation Method :
  1. Mix the all purpose flour with a pinch of salt and using the water knead it into a soft dough just like the ones made for puris.
  2. Cover the dough with melted butter and leave it aside for an hour.
  3. Fry the rava in ghee till a nice aroma is felt and transfer into a plate.
  4. Fry the coconut powder in the same pan till it turns light brown.
  5. Now add the coconut powder, rava and fried chana dal in a mixer and blend them till the fried chana dal breaks into halves.
  6. Now add the cashew pieces to it along with the powdered sugar. Mix well , filling is ready
  7. Take a small ball of the dough and knead it into the size of a puri.
  8. Place a spoon full of the filling in the middle and fold it into a desired shape (fold tight so it doesnt open when fried)
  9. Deep fry in oil till it turns golden brown .
  10. Somas is ready and this could be preserved in a air tight container/ziploc for 1-2 months!

Wheat Bread Upma

Ingredients :

Wheat bread - 7-8 slices (toasted moderately)
Oil for frying
Mustard seeds
Fried chana dal - 1tsp
Urad dal - 1 tsp
Green chillies - 4-5,chopped
Curry leaves
Onion - 1,chopped
Tomato - 1 chopped
Turmeric powder
Coriander leaves/Cilantro

Preparation method :
  1. Cut the toasted bread into small pieces.
  2. Add oil in a frying pan and add all the ingredients above mentioned till onion.
  3. Fry the onions till they r golden brown and then add the tomoato.
  4. Once the tomato is soft and gels with the rest of the masala add turmeric powder and salt followed by bread pieces.
  5. Mix well and turn off the heat.
  6. Garnish with Cilantro/coriander leaves. 

Wednesday, October 7, 2009

Masala Pori/ puffed rice

Ingredients :
  1. Pori / puffed rice
  2. Peanut - a handful
  3. Chana dal  - 2 tsp
  4. Urad dal - 2 tsp
  5. turmeric powder
  6. salt - to taste
  7. Red chillies - 4-5 (broken into pieces)
 Preparation method :
  1. In a pan, add 2 tsp of oil and add the peanuts.
  2. Fry till the peanuts turn golden brown and then add the chana dal and urad dal.
  3. Fry till the urad dal turns brown and now add the red chillies and turmeric powder.
  4. Add the salt now followed by the pori/puffed rice. Lower the flame.
  5. Keep mixing till the pori/puffed rice is just warm.
Note : It goes well with tea. This can be stored in an air tight container/ziplock upto 2-3 months!!

Vegetable/Egg Kothu Parota

Ingredients :
  1. Frozen poratta - 2
  2. Onion - 2 ,chopped
  3. Green chillies - 4 ,chopped
  4. Garam masala powder -1tsp
  5. Salt - to taste
  6. Oil
  7. For vegetable kothu paratta - Mixed vegetables - 1 cup  OR
  8. For egg kothu paratta - 2 eggs,well beaten with little turmeric powder in a  bowl.

Preparation method :
  1. Heat up the parattas on a tava till they raise well and get their typical brown spots.
  2. tear these parattas into small pieces.
  3. In a pan, add oil and then add the green chillies and onions.
  4. Fry the onions till they turn golden brown and then add garam masala powder and salt to taste.
  5. Now add the paratta pieces and mix well.
  6. For Vegetable kothu paratta, add the mixed vegetables or For egg kothu paratta, add the beaten egg and fry well.
  7. Once the parattas blend well with the vegetable/egg mixture, turn off the heat.
  8. Serve hot.

Friday, October 2, 2009

My First award!!

Thanks Vidya and Lakshmi for the AWARD !
This being first of its kind in my blog,I am very excited and its totally inspring.

I would like to pass on this award to