Thursday, January 28, 2016

Gond Ke Ladoo | Edible Gum Ladoo | Ladoo Recipe

 Gond is a natural edible gum  which is white or little brown colour.It provdes heat to the body  and is eaten in winter season.

Gond Ke ladoo ,made in winters.Its made from Wheat flour / Atta,Sugar,Edible Gum , Lots of Dry fruits and Ghee.
Gond ladoos are warm in nature,thats why it made in winters and  also given after pregnancy  to nursing mothers.It also strengthens the back bone.
Its generally consumed in morning witha glass of milk.
Kids love this ladoo and good for their health too.

Generally jaggery is added  to make these ladoos  ,here i dont get  pure jaggery,so i added powder sugar.
For best taste use homemade ghee.

Preparation Time : 25 mins
Makes : 15 Ladoos


Wheat Flour / Atta - 1 Cup
Powder Sugar - 1 Cup
Edible Gum / Gond - 1/3 Cup
Ghee - 3/4 cup
Cardamom powder - 1/2 tspn
Almond / Badam - 1/4 Cup
Cashew -1/4 Cup
Raisin - 1/4 Cup
Grated Coocnut - 1/2 Cup


*Here i used fresh coconut,so dry roast it for few mins and keep it aside.

*In a kadai add 1/2 cup ghee and heat it.Fry Almond,Cashew & Raisins seperately and keep it aside.
*Grind the Almond to coarse powder.
 *Add edible gum,fry it until it becomes crispy and when u break it should not sticky from inside,keep it aside.when it cools down crushed it slight coarse powder
 *Same kadai add remaining ghee and add the wheat flour,roast it low flame until it becomes very light and brown in colour.
 *Now add  Roasted coconut,Gond powder,Almond Powder,Fried Cashews and Raisin and Cardamom Powder
*Switch off the flame add the powder sugar ,mix it nicely
 *Make ladoos from the mixture when its hot.


*Generally dessicated coconut is used ,but i used fresh coconut and dry roast it .

*You can also use dried dates,fig,pistachio etc...

Monday, January 25, 2016

Appam With Rice Flour (Without yeast ) | Easy Method |South Indian Breakfast Recipe

 Appam ,Its a Speciality of south indian breakfast recipe.Normally we prepared with soak & grind the rice.The best combo of the appam is Coconut milk with sugar ,Stew & Kadala Curry.

This time i prepared with readymade rice flour .u may wonder how it will be works..yes,its work fine for me.

I collect coconut water from 2 coconut.Add little sugar and mix well with coconut water,ferment it for 1 or 2 days.If u dont get coconut water u can use coconut milk .

Now let us see the preparation.,If u follow this method correctly u will get super soft appam.

Preparation time : 20 mins
Fermentation : 8 hrs / Overnight
Cooking time : 10 mins


Rice flour - 2  + 1/4 Cups
Cooked Rice -1/2 cup
Coconut water - 1 cup
Water - 1/2 cup
Grated Cooconut - 1/2 cup
Sugar -1 tspn
Salt - To taste
Baking soda - a pinch


*First ferment the coconut water+sugar for 1 or 2 days.

*Grind the Cooked rice & Grated coconut to a smooth paste.

*In a vessel mix 1/4 cup rice+1/2 cup water ,mix it without any lumps.Cook it while stirring,Allow to thick paste and cool it.

*In a large bowl add 2 cups rice flour+cooked rice flour paste+coconut water+grounded cooked rice paste+salt.

*Adding enough water to get a batter similar to Idli batter
 *Leave to rise around 8 hrs OR overnight, in a warm place till doubled in volume.
 *When ready to prepare ,in a seperate bowl take enough batter add a pinch of baking soda and enough water to make dosa batter.stir well.

*In 'Apa Chatti',Pour a ladle full of batter,to the heated pan,Hold both handles and rotate the pan till the batter  spread over the pan evenly.
 *Swirling 2 times should be enough.Swirl in one direction only.
*Cover the pan ,put the heat in low and cook it for 1 or 2 mins.

*With a spatula ,slide off the appam (Don't flip the appam over,it requires cooking only one side ).

*For myself served it with kadala curry and for kids served with coconut milk with sugar.


*If u dont get coconut water,u can use coconut milk.

*Grind the coocked rice &grated coconut to a very smooth paste to get soft & fluffy appam.

*Pls dont add baking soda in full batter,in such a way u cant stored it.

*If you  have  leftover batter,u can stored it in fridge.

Tuesday, January 19, 2016

Tindora (Ivy Gourd) Avial / Kovakkai Avial | Kerala Recipe

 Usually we will make the Avial with Carrot,Drumstick,Beans,Ashgourd ,Raw banana etc.One day i tried avial with tindora,we all loved it.

Cooking Time : 20 mins
Serves : 3


Tindora - 1/4 kg
Turmeric pdr / Haldi - 1/2 tspn
Tamarind Pulp - 1 tbspn
Salt - To taste
Curry leaves - 1 sprig
Coocnut oil - 1 tspn

To grind

Grated coconut - 1/2 cup
Green chilly -
Jeera/Cumin seeds - 3/4 tspn


*Wash and cut the tindora lengthwise into 3-4 pieces.

*In a vessel add the cut veggie+turmeric pdr +water. Add the water just immerse in level. and mix it well and cook.

 *Meanwhile grind the ingredients given under the table 'To grind ' to a coarse paste
 *Once the veggie is half cooked add the tamarind pulp+salt+coconut paste.
 *Cook it for another 5 mins and switch off the flame.
*Finally add curry leaves & coconut oil& cover it


*Instead of Tindora u can add Raw/Green tomato also..

*You can use curd instead of tamarind pulp,in such case u add the add after the veggie is cooked completely cooled down else it will  be curdle .

Tuesday, January 12, 2016

Kalyana Vatha Kuzhambu | South Indian Kuzhambu Recipe

 Kalyana Vatha Kuzhambu --Slurrp ,This would be my 1st choice  whenever i go to wedding functions.Its famous south Indian kuzhambu  usually served in hindu marriages and even other family functions.

Learnt this recipe from my SIL.Its very tangy and tasty curry goes well with steamed rice ,Served with any curry or thuvaiyal or sutta appalam.

Preparation Time - 15 mins
Cooking Time -20-25 mins
Serves - 6


Tamarind - 1 Lemon size ball
Pearl onions - 15 nos
Garlic Pods - 10
Tomato - 2 small
Sambar Powder - 2 tspn
Kuzhambu Milaga Powder - 1 1/2 tspn
Dried Manathakkali Vathal /Black night shades - 1 hand fistful
Jaggery - a small blueberry size
Salt - To taste

To Grind

Grated Coconut - 2 Tbspn
Poppy Seeds - 1 tspn

To Temper

Gingelly oil - 1/4 cup
Fenugreek seeds -1/4 tspn
Mustard Seeds - 1/2 tspn
Urad Dal - 1/2 tspn
Cumin Seeds - 1/4 tspn
Toor dal - 1 tspn
Curry leaves -2 sprig
Hing - 1/2 tspn


*Grind the coconut and poppy seeds to a very smooth paste.

*Grind 1 tomato to a coarse paste without adding water.

*Soak the tamarind in hot water & extract 2 cups of  tamarind water.

*In this water add ground tomato paste+sambar pdr+kuzhambu milagai pdr+salt and mix well.
 *In a vessel add oil and temper the ingredients under 'To temper ',then add the manathakkalai vathal and fry it.
 *Then add garlic pods+pearl onions,saute well.then add 1 chopped tomato,saute it well until the tomato turns mushy.
 *Now add the tamarind water,boil it well
 *Once the raw smell goes,add the coconut paste,boil it for another 10 mins in low flame.
 *Put the flame in very low,the oil will be floats on top,once the gravy starts to thick,add the jaggery  mix well and switch off the flame.

*Serve with hot rice & Sutta Appalam..Its Divine combo..

*Its can be stored upto 1 week at room temperature.


*It also goes well with Idli & Dosa.

*Try to use pearl onion & gingelly oil for authentic taste.

*Instead of Manathakkali vathal you can replace with dried turkey berry vathal (sundakkai vathal) / any other dried vathal / Drumstick / Brinjal etc..

*Dont skip the jaggery,it enhances the taste.

*Here i used storebought sambar pdr & homemade kuzhambu milagai pdr.

*Instead of kuzhambu milagai pdr you can replace with red chilly pdr & dhania pdr.

Monday, January 11, 2016

Idli Using Idli Rava - Mixie Method / How To Make Soft Idli Using Idli Rava

I have been recieving lots of mails asking how to make soft idli using idli rava.To be honest i have never tried idli using idli rava .one day decided to try it,after 3 tries am not satisfied with my trial becoz the idli was not soft .

I have learned few things that the mixie was making the urad dal hot when ground.thats the growth of bacteria heat kills it.

Dont forget to check  MY NOTES section.

There are just 3 ingedients to make the idli. Urad dal,Rice Rava & Salt.

Preparation Time : 15 mins
Soaking Time : 1 hr
Fermentation Hour : 8-10 hrs
Serves : 3


Rice Rava / Idli Rava - 2 Cups
Whole white Urad dal - 1/2 cups
Fenugreek / Methi Seeds 1/2 tspn
Salt -To taste


*Wash and Soak Urad dal and Fenugreek seeds toghether .

*In another bowl wash and soak the Rice rava

 *After 1 Hr Grind the dal in mixie/blender  with a 1/2 cup ice cold water to a smooth paste.
 *The dal will not fluff up like it does in a wet grinder.So Thats fine
 *Pour the batter in a large bowl.Squeeze the soaked rava in hand and add it to the ground dal.
 *Add salt and mix it well using hand.Set the bowl in warm place  for 8-10 hrs .
 *Once it fermented it should be increase the volume to almost double
 *Now lets make Idli,pour some water in idli vessel and put the flame in medium.

*Once the water starts to boil put the idli plate in cloth and make a dent put it on the idli vessel.

*Now  gently fills the dent with the batter ,close it with lid.Let it steam for  7-8 mins.

*Serve  hot with your fav chutney / Sambar / Idli Podi

*Hot weather can make the batter sour soon,also the taste will not be good.

*The first 2 days the idlis will be soft and 3 rd day it will be sour.That time we can make dosa with that batter.

*Always use hand to mix the batter evenly,it also helps to ferment the batter.

*Always use ice cold watter to grind the dal  or after soak the dal you put in refrigerate for 1 hr too.

*The secret of good idli is dont overcook it.

Tuesday, January 5, 2016

Instant Tomato Pickle | Side Dish For Idli,Dosa,Chapathi & Rice

 Its very easy to prepare this pickle .It goeas well with Idli,Dosa ,Chapathi& Rice. You can also mix the paste in cooked rice to prepare tomato rice.

Preparation Time : 10 Mins
Cooking Time : Max 1 Hr
Serves : 6


Tomato - 7 Large
Tamarind - Small Lemon Size
Red Chilly Powder - 2 Tbspn
Turmeric Powder - 1/2 tspn
Salt - To taste
Roasted Fenugreek Powder - 3/4 tspn

To Temper

Gingelly Oil - 1/2 Cup
Mustard Seeds - 3/4 Tspn
Urad Dal - 3/4 tspn
Garlic Pods -10
Curry Leaves - 2 Sprig
Hing - 1/2 Tspn


*Soak the tamarind in hot water,extract the thick pulp and keep it aside

*In a large Vessel (Here i used my presseure cooker ),heat the  1/4 cup gingelly oil and add the chopped tomatoes and saute it
 *Add little salt and cook the tomatoes until it turns mushy.
 *Cook the tomatoes in low flame until the oil floats on will be take max 1 be patience in cook the tomatoes.
 *Then add salt+ turmeric pdr+red chilly pdr+tamarind pulp.cook it for more mins until the raw smell goes away.
 *Finally add the roasted fenugreek pdr and switch off the flame.
 *Then temper with ingredients given under'to temper' with remaining 1/4 cup oil.


*Try to use gingelly oil for authentic taste.

*If  your tomatoes are sour then omit the tamarind pulp.

*It can be stored upto 1 week at room temperature.