Monday, October 22, 2018

Microwave Cornflour Halwa / Bombay Karachi Halwa | Diwali Recipes

 Cornflour halwa also known as Bombay Karachi halwa. Its a very easy sweet made in jiffy.I prepared this sweet in microwave just less than 15 mins.

Make sure the microwave is in high power. The ratio of the Cornflour : Sugar :Water Should be 1: 3: 4

Dont reduce the amount of sugar else you ended up withe sticky halwa and also you wont get glossy texture.

Preparation Time : 5 mins
Cooking Time : < 15 mins
Makes :9 pieces

Ingredients :

Cornflour - 1/2 cup
Sugar - 1+1/2 cups
Water -2 cups
Cardamom Powder -1/4 tsp
Kesari /Food Colour -2 pinches
Ghee -1 tsp
Ghee roasted cashews -10 ,broken into pieces

Method :

*Take the microwave bowl mix the cornflour,water,sugar and kesari colour without any lumps.

 *Microwave in high power for 6 mins.Every 2 mins mix it
 *Then add the cardamom powder,roasted cashews,ghee .Mix well.Then again cook it for 6 mins.
 *Stirring it in between every 2 mins.
 *Poured it in greased tray.Once it cooled completely ,Slice and Serve it.
*We can keep it for 2 days at room temperature .

Thursday, October 11, 2018

Ooty Varkey | Tea Time Snacks

 Ooty varkey is a famous snacks.Its melt in mouth ,soft and crispy layer like puffs. It has many varieties like sweet,spicy,masala etc.I prepared it in sweet .

Its important to prepare homemade fresh yeast.its give a really soft and good flavour. Saw this video how to layer it.

Ingredients :

All purpose flour -1 cup +1/4 cup
Salt -1/2 tsp
Fresh Yeast -2 tbsp
Sugar - 2 tbsp
Oil -1 tbsp
Butter -1 tbsp +1/4 cup

For Fresh Yeast :
All purpose flour -1/4 cup
Curd -1 tbsp
Sugar -1 tbsp
Water - 1/3 cup

Method :

*First mix the ingredients given under for fresh yeast in a bowl.then cover with a lid and place it in a hot place for 2 days.

*After 2 days the flour will be risen up  well and our fresh yeast is ready !!

*In a bowl mix the 1 cup flour ,2 tbsp fresh yeast ,salt,sugar,Oil and 1 tbsp butter.Mix well .
 *Add water little by little,and make a soft dough.The dough should not be too thick nor thin.Cover with a wet cloth and rest for 1/2 an hour.
 *Then punch out the dough and roll it to a very thin like we do for parotta.Apply 1 tbsp butter and flour.Smear it over all the sides.
 *Then close the both end towards and again apply butter and flour.Smear it
 *Do like it atleast 4 times.The more we do we get more layers.
 *Then roll out the final layer to a 1 inch thick.Cut into horizontally.
 *Take a 1 strip,jut pinch out to little or cut into square shape.
*Preheat the oven at 180°C.Place the varkeys in a greased tray and bake it for 25- 30 mins.

*First it should like not baked but once it wooled down its soft and crispy.

*Dont overbake it otherwise you will be ended up with hard ones.

*Once it cooled down completely stored it in a airtight container .

Wednesday, October 3, 2018

Ramaserry Idli / How To Make Ramaserry Idli

Ramaserry Idli is famous in Palaghat district situated in Kerala.Its a soft and tasty idli served with Coconut chutney ,Kara Chutney and Idli podi.

Long time i want to try this recipe but no idea because i havent idiyappa steamer.Saw a video in youtube and got the idea.

Take a pot ,around the neck tie a small robe.Then on the top of the pot tie a 6 robe on across and tied up with the neck. Cut the cloth on the size of the top.

How to make the idli 

Ingredients :

Parboiled / Idli Rice -4 cups
Whole Urad dal -1 cup
Fenugreek seeds -1 tsp
Salt -to taste

Method :

*Wash and soak the rice ,dal and methi seeds seperately.First grind the urad dal and methi seeds in a grinder to fluffy and then grind the rice to a coarse paste.

*Add the salt ,Mix the both batter with your hands .Ferment it overnight OR 8 hrs.

*Once the batter is fermentes,Keep the pot is ready as shown in pic.
 *Fill the pot with water and boil it well.

*Take a cloth,wet it and squeeze out excess water,place it on the top of the pot.

*Take a ladle full of batter ,pour it on the cloth.

*Cover it a vessel and cook it for 4- 5 mins.

Kara Chutney 

Ingredients :

Pearl onions -15
Red chilli -5
Salt -to taste
Tamarind -blueberry size
Coconut oil -as needed

Method :

Grind the all ingredients except oil to a fine paste and then mix with coconut oil.

Tuesday, June 12, 2018

Dumroot / Dummadai | Eid Special

Dumroot is a sweet based dish which is popular in tanjore and kayalpattinam Muslims.I have tasted this cake at my school friend Shameem house.The taste was heaven but i couldnt asked the recipe.Few days back someone has shared this recipe in FB group.But they shared in kilogram measurement.I have no idea how to prepare in small quantity.I got confident to try in cup measurement at my own.Finally i got that taste and success in my attempt.

Preparation Time : 15 mins
Cooking Time : 35 mins
Serves :6

Ingredients :

Double roasted Rava -1 cup
Eggs -3
Ghee -1 Cup
Sugar -1 1/4 Cups
Milk -2 Cups
Rose Water -2 tbsp
Orange Colour -2 pinches
Salt - a pinch
Cashewnut -1/4 cup
Whole Cashew - few for garnishing

Method :

*Boil the milk well until it reduces to half .Cool it well.Break the egg and just whip in mixie.Dont beat the egg as we do for cake.Then strain the egg mixture.Add the sugar and stir it well until it dissolves .

*Then add the double roasted rava,milk,salt,orange colour and rose water.Mix well,keep it aside.

*Meanwhile preheat the oven at 180 °C.Heat the 1 cup ghee in a broad vessel,add the 1/4 cup cashews.Fry it until golden brown.Then immediately pour the rawa mixture.Stirring it continuosly in low flame.

*Once the mixture starts to thicken and ghee floats on top,also check the rawa too cooked well.Then switch off the flame.Carefully poured the cooked mixture in baking tray.

*On the top,now press the whole cashews here and there.Bake it until the top is golden brown.Once it cools down completely,Cut and Serve it.


*You can also add condensed milk instead of milk,in that case you reduce the sugar. 

*Hence i want to try traditional one so i use milk here. 

*You couldnt stop to eat at one slice.Now its became our favourite one !! 

*In this recipe egg is must,so without egg you cant get that authentic taste. 

*This recipe is mostly famous in Kayalpattinam Muslims region .

Sunday, June 3, 2018

OPOS Mini Punjabi Thali | OPOS Recipe

Today lunch is only for me and kids,so without a second thought prepared our fav meals in opos.It took nearly 30 mins.Thxs to RK sir who is the founder of OPOS !!

On the Plate its
Jeera Rice
Palak Paneer
Dal Tadka
Sooji Sheera
Autolysis Phulka

First i prepared autolysis dough to make phulka.Soak the 2 cups basmathi for 30 mins.Meanwhile chopped the onion & tomato for palak paneer and dal tadka.

Marinate the paneer with GG paste,salt,garam masala,chilli powder,coriander powder,cumin powder.

For Jeera Rice :
In 5L Pc

*Add 2 tbsp water + 2 tsp butter +1 tsp cumin seeds
*Spread soaked basmathi+salt
*Add  1.5 cups water without disturbing the layer.

Cook at high flame for 4 whistle.Release pressure and mix !!

For Palak Paneer :

*Add 2 tbsp water + 2 tsp butter
*Add chopped onion+tomato+spinach + salt
*In PIP place the marinate paneer.
Cook at high flame for 3 whistle.RP and remove PIP
Grind the spinach. Then mix with kasuri methi and paneer cubes .

For Dal Tadka

*Add 2 tbsp water+2 tsp ghee
*Chopped onion+tomato+grated ginger+salt+precooked tuvar dal
Cook at high flame for 3 whistle.RP and mix

Tadka with ghee +jeera+crushed garlic+Dry red chilli+hing and Red chilli powder

For Sooji Sheera :

*Add 2 tbsp water+2 tsp ghee +Cashew+Rasin
*Add 1.5 cups water+12 cup sugar
Cook at high for 1 whistle.RP
Add Double roasted sooji and Mix.Close the lid and put the weight,Rest it for 20 mins.
Then Mix and Serve

Finally Made the phulka and Serve the meals !!

Saturday, May 12, 2018

Annapoorna Hotel Style Sambar |OPOS Recipe

 Coimbatore Annapoorna Hotel sambar is famous  but i never tasted their sambar.Luckily found this recipe here.I tried this recipe in OPOS. Thxs to RK sir who is the founder of OPOS recipe.

Serve this sambar with rice,idli or dosa.Try to use gingelly  oil for authentic taste.

Preparation Time : 15 mins
Cooking Time :< 10 mins
Serves :4

Ingredients :

Cooked Toor dal -1/2 cup
Salt -to taste
Drumstick - 2 (diced)
Onion -1 chopped
Small onion -10
Tomato -1 chopped
Turmeric powder- 1/2 tsp
Ghee -2 tsp
Coriander leaves -for garnish
Gingelly oil -2 tsp

For Masala :
Gingelly oil - 1 tsp
Dry red chilli -2
Kashmiri red chilli -2 (optional)
Coriander seeds -1 tsp
Black pepper - 4
Fenugreek seeds - 4
Urad dal -1/2 tbsp
Channa dal -1 tbsp
Curry leaves -1 sprig
Hing -1/8 tsp
Grated coconut -2 tbsp
Tamarind - gooseberry size
Jaggery -1 tsp

To Temper :
Gingelly Oil - 1 tsp
Mustard Seeds -1 tsp
Curry leaves -1 sprig
Red chilli powder -1/2 tsp


*Heat oil in kadai roast the ingredients given under "FOR MASALA " one by one except coconut,tamarind and jaggery without burnt.

*Switch off the flame,add the coconut,jaggery and tamarind.Mix.Let it be cool.Grind to a coarse and thick paste.

 *In 5L PC
Layer 1 : 1/4 cup water + 2 tsp oil

Layer 2 : Chopped onion+small onion+tomato+drumstick+Cooked dal on top with Masala paste+salt+turmeric powder
*Layer 3 : Cook at high flame for 4 whistle.
 *Adjust with hot water and salt.

*Finally temper with the ingredients given under"TO TEMPER" pour over the sambar.Add ghee and mix well with coriander leaves .
 *Serve with Idli ,Dosa or Rice.

*I prepared it for breakfast ,serve with idli...hmm its Blissful morning !!

Tuesday, May 8, 2018

Black Bean Sweet Potato Brownies | Gluten Free Brownie Recipe

Ingredients :
Black beans - 1 cup (cooked & drained the water completely)
Cooked Sweet Potato flesh -3/4 cup
Bittersweet Chocolate - 100g
Unsalted Butter - 60 g
Egg -1
Salt -a pinch
Maple syrup/Honey /Agave Syrup -1/2 cup
Vanilla essence - 1 tsp
Baking powder - 1 tsp

Method :
*Preheat the oven at 180 °C.Place a parchement paper in a baking pan with ends,over hanging the sides and grese it slightly.

*Melt the chocolate and butter in double boiler until smooth and cools down completely.

*In a food processor puree the black beans,salt,egg,sweet potato flesh,vanilla,baking powder and syrup.Add the chocolate mixture until smooth.

*Pour the batter into the pan and bake until the brownies set in the center.Cool down completely ,cut and serve !!

Wednesday, April 18, 2018

OPOS Coriander / Kothamalli Thokku | OPOS Recipe

 First time prepared this thokku in PC...No sautening and sweating at all. Never acheived this colour.Thxs a lot RK sir for this wonder recipe.Followed OPOS youtube video .

Ingredients :
Oil -2 tsp
Water -2 tbsp
Mint leaves -1/4 cup
Coriander leaves -1 bunch
Ginger -2 tsp (chopped)
Dry red chillies -5
Salt -To taste
Tamarind -Berry size

Layer 1 : water+ oil
Layer 2 : mint leaves + coriander leaves
Layer 3: Top with chopped ginger+ dry red chillies+salt+ berry size tamarind.

 Cook at high flame for 2 hisses,RP and blend it !!
Release Pressure and blend it !!

Saturday, April 14, 2018

OPOS Tamil New Year Thali | OPOS recipe

Wish u all very happy Tamil New year !!

Full meal prepared at home .All dishes are opos except Rice(Since We prefer Starch removing rice ) ,Vada,appalam and pickle.

On the top L to R
Mixed Veg Sambar 
Neem flower Rasam
Potato curry
Moongdal Payasam
Sweet Pongal
Instant Mango pickle
Mango Pachadi
Carrot beans Thoran
Black urad dal pepper Vada & Appalam

In this post how i prepare this menu.It took nearly 1 &1/2 hrs for finish the cooking except for vada.

On previous day i chop the veggies for sambar (i used drumstick,carrot beans,yemmow pumpkin,mango & okra pearls ) & Carrot ,beans for poriyal. Stored it in box and kept in fridge.

Dry the moongdal for payasam.

Prepare the thick jaggery syrup for pongal,pachadi & payasam.once it cooled down kept in fridge.

Ghee fried the cashew&raisins for pongal and cocnut bits,cashew for payasam and neem flower for rasam

Always in handy precooked dal ,Bottled Tadka(BT)& tamarind paste,Grated Coconut.

I have used one 5L PC and so one cooking is finish remove and wash and prepare another one.

Next day when i woke up first soak the dal for vada.

For Sambar & Rasam

Layer 1 : 1/4 cup water,1 tsp oil+curry leaves

Layer 2:Chopped onion+tomato+Chopped veggies +precooked dal

Layer 3:Tamarind paste+top with sambar powder and salt

In a Small bowl 1/4 cup+salt+turmeric powder+tamarind paste.

Kept the bowl on the top of the sambar layer

Close the lid and put the weight,cook at high flame for 3 whistle.

Release Pressure (RP) and remove the rasam bowl.Mix the sambar with required hot water and BT.

For Rasam mix the BT and fried neem flower.

For Pongal & Payasam 

Since payasam &pongal have 8 whistle ,so i kept pot in pot(PIP) method

In Pc add little ghee washed rice and water.the ratio for rice and water is 1 :4

In another bowl add the roasted dal and water .the ratio for dal and water is 1:4

Kept the bowl on the top of the rice.

Cook at high flame for 8 whistle.

RP ,remove the inner vessel mash the dal add the jaggery syrup,thick coconut milk(i used storebought milk),ghee fried cashew&coconut bites,cardamom powder.

Payasam is ready !!

For Pongal,mash the rice well with boiled and cooled milk,add jaggery syrup,ghee fried cashew&raisins,cardamom powder.

For Fry,Thoran& Pachadi

Thoran :Mix the carroot,beans with salt,turmeric powder,chopped green chillies.

Pc add 1/4 water+2 tsp oil+curry leaves+chopped onion

Spread the carrot beans mix.

In a bowl add the peeled &chopped mango pieces ,2 tbsp water,turmeric powder &a pinch salt

In another bowl peeled &chopped potatoes mixed with salt,red chilli powder,hing and 1 tbsp oil.

Place the mango bowl on the top of the thoran and place the potato bowl on top of the mango bowl.

Close the lid and cook at high flame for 4 whistle.

RP, Remove the potato bowl,pan fry it for crispiness.

Remove the Mango bowl,mash it well.Add the jaggery syrup & BT.

Mix the thoran with BT and Grated coconut.

In meanwhile i prepared instant mango pickle,cook the rice and fried the appalam.

At last grind the dal and made the vada.

how simple the cooking is..Am really happy that outcome is super good.

If we planned everything well then we finished it very easy & eat healthy & tasty food

Wednesday, April 11, 2018

OPOS Mampazha Pulisseri | OPOS Recipe | Onam Sadya Recipe

 Mor Kuzhambu is made with veggies and Pulisseri is made with fruit.Traditionally mampazha pulisseri is made is nattu manga which gives a divine taste.In case if u dont have u can use normal ripen mango.

Here my mango is not sour so i add little jaggery.Thxs to RK sir who is the founder of OPOS

Preparation Time : 5 mins
Cooking Time : <6 mins
Serves : 4

Ingredients :

Nattu Mango - 4 OR ipen Mango - 2 big (Chopped into pieces)
Turmeric Powder - 1/2 tsp
Red chilli Powder -1 tsp
Pepper Powder -1/4 tsp
Salt -To taste
Jaggery -1 tsp
Slit green chillies -2
Water -3 tbsp
Curry Leaves -1 sprig
Coconut Oil -2 tsp
Sour Curd - 2 cups
Roasted fenugreek seed powder -1/4 tsp

To Grind:
Grated Coconut  - 3/4 cup
Jeera -1 tsp

To Temper :
Ghee -1 tsp
Mustard Seeds -1/2 tsp
Dry Red Chilli -2

Method :
*Grind the ingredients given under "TO GRIND" to a fine &thick paste.

*In 5L PC
Layer 1 : Water+Oil +Cut Mango pieces

Layer 2 :Top with turmeric pdr+red chilli pdr+salt+pepper pdr+jaggery+Curry leaves+green chillies+Coconut Paste.

 *Cook at high flame for 2 hisses.Switch off the flame,release the pressure.
*Once its warm add the whisked curd and roasted fenugreek pdr.Finally temper with the ingredients given "TO TEMPER ".

*Serve with hot rice /Idiyappam

Wednesday, April 4, 2018

Malabar Rice Pathiri |Breakfast Recipe

 Its a famous recipe in Malabar region of Kerala,Kerala Muslim prepared it in special occasions like Iftar and Ramadan.

Ingredients :

Pathiri Podi / Rice Flour - 1 cup + for dusting
Water -1 cup
Salt -To taste


*Take water,salt in a vessel,boil it.Slowly add the rice flour over low heat.stir it occasionally,make sure bottom of the vessel doent get burnt.

*When mixed it properly,cover it with a lid and switch off the flame.After 5 mins transfet the mixture to a wide bowl.

*Now you have to knead the dough when it is warm.knead it well until it turns soft pliable dough without adding anymore water or rice flour.its very important step.

*If needed wet your hands in cold water to knead the dough.Always cover the dough with damp cloth.Now make lemon sized balls.

*Dust the rolling board and pan with same pathiri podi,now roll the balls into a thin circle.

*Heat nonstick pan over medium heat,place the rolled pathiri on it,stir it in between .when the pathiri starts bubbles turn into other side.

*Slightly press it kitchen paper,this will help to rise up and the pathiri will remains soft.Then the other side also start to bubbles,remove from the pan

*Before putting the next pathiri ,wipe out the brown powder from the pan using a dry cloth or kitchen paper.

*Serve the pathiri with any non veg or veg curry but it goes well with non veg curry.


The key to make soft pathiri is knead the dough while it is warm and without adding anymore water/rice flour. 

*Always wipe out the pan before putting the next pathiri because the pathiri should remain white.

 *Dont overcook the pathiri else it will be hard .

Monday, April 2, 2018

OPOS Badam Katli | OPOS 5 mins Badam Katli | OPOS Recipe |Diwali Recipe

 Badam Katli / Burfi is a Popular sweet in india.I mostly love the badam katli than cashew one...Already i posted the recipe in tamil blog in traditional method.This time i want to try in OPOS method.

So followed the cashew katli video in Youtube,Nailed it.Thxs to RK sir for the easy method !!

Pls measure the ingredients in weighing scale for perfect result .

Ingredients :

Badam Powder - 1 cup (120 gms) (I used Storebought )
Sugar -1/2 cup (115 gms
Water - 1/4 cup
Ghee -1 tsp


*In 5 L PC  add sugar and water,dissolve it.Close the lid and put the weight.

*Cook the high flame for 5 whistles.
 *Release the pressure.Add the almond powder and 1/2 tsp ghee.Mix it well.
 *Again close the lid and put the weight.Let it be rest for 20 mins.
 *After 20 mins the dough will be tight and grease the remaining 1/2 tsp ghee ,Knead the dough and roll it.
 *Cut into desired shape and serve !!

*Give a rest time after u mixing the flour in the syrup.

*You can also replace it with cashew powder.

Tuesday, March 27, 2018

Instant Rava Dosa Mix Recipe | Bachelor Recipe

Rava Dosa is thin ,crispy dosa made in any time..It can be made with Rava,Rice flour & Maida But in this recipe i used wheat flour.
This Instant mix is shared by Nithya akka in FB.
We can prepared this mix and stored it in fridge upto 6 months.


Rava / Sooji - 2 cups
Rice flour - 1 cup
Wheat flour -1 Cup
Salt - 2 tsp
Oil -2 tbsp
Finely Chopped green chillies -1 tbsp
Finely chopped Ginger -2 tsp
Finely Chopped Curry leaves -2 tsp
Pepper - 2 tsp
Jeera -3 tsp


*Dry Roast the Rava,Rice flour,Wheat flour seperately and keep it aside.

*In a Kadai heat the oil,Temper with Pepper,jeera,ginger,green chillies and curry leaves.

*Once its saute well add the roasted flour and salt,mix well .

*Let it be cool down completely and stored it in airtight container .


*Instant Rava Dosa Mix - 1 Cup
*Sour Curd / Water - 2 cups

Method :

*Mix the both ingredients and soak it for 10 mins.Then make the Dosa.

*If you add chopped onion on the dosa its ONION RAVA DOSA

Sunday, March 25, 2018

OPOS Chicken Kuzhambu | OPOS Recipe

 Chicken Kuzhambu is that we made in normal method is lengthy process but in OPOS we can make it in less than 10 mins.Thxs to RK sir who is the founder of OPOS !!

Ingredients :
Chicken -1 kg
Onion - 1 big chopped
Tomato -2 big chopped
Salt - To taste
Water -3 tbsp
Oil -2 tbsp
Curry leaves -1 sprig
Cinnamon -1 "stick
Cloves - 4
Bay leaf -2
Kalpasi -a little
Star anise -2 petals
Lemon Juice -1 tbsp

To grind
Grated Coocnut - 2 tbsp
Red chilli Powder -11/2 tbsp
Coriander Powder -1 tbsp
Turmeric Powder - 1/2 tsp
Poppy seeds -2 tsp
OPOS Ginger Garlic Paste -1 tbsp


*Grind the ingredients given under"To grind" to a fine &thick paste.

*Chop and wash the chicken well,drained the water.Marinate with the ground paste and salt.

*In 5L PC Layer 1 :Water+Oil+Curry leaves+Whole Garam Masala

 *Layer 2 :Onion+Tomato

 *Layer 3 : Top with marinated Chicken
 *Cook with high flame for 7 whistle.
*Once the Pressure settled down,open the lid ,mix with required water and Serve !!

Thursday, March 22, 2018

Ramnad Paal Sharbat | Summer Special

This sharbhat is famous in Ramnad district.Badam pisin & Nannari Syrup is important to make this sharbat
Ingredients :
Milk -3 cups
Nannari syrup -1/2 cup
Badam Pisin -2 Tbspn
Ice Cubes - Optional
Method :
* Soak the badam pisin in water for 8 hrs /overnight.Next morning it will be doubled in size. Drained the water well .

*Boil the milk and let it be cool down completely.

*In a Serving glass,first add the soaked badam pisin,followed by nannari syrup and Cooled milk.

*If you wish add ice cubes while serving !!

Tuesday, March 20, 2018

Avacoda Icecream Stuffed Orange | Summer Special

Ice cream is one of the popular street food,I have given a fruity twist to the regular kulfi. Here is avocado ice cream in orange shells.
Ingredients :
Oranges -4
Sugar coated fennel seeds OR Tutti frutti - Few For garnishing
For Avacoda Ice cream :
Avacoda - 1 (halved & Pitted)
Salt - a pinch
Lemon Juice - 1 tbsp
Condensed milk - 1 can
Cold heavy Cream - 1 cup
Method :
*In a blender puree the avocado, salt, lemon juice and condensed milk.

*In a bowl whip the heavy cream until firm peaks form.With a spatula fold the half of the whipped cream to the avocado puree until combined.

*Then fold the mixture to the remaining half of the whipped cream until well combined.

*Transfer the mixture into a loaf pan and place it in the freezer for 4 hrs or overnight.

*Once the ice cream is ready, cut off the top of the oranges ,remove the pulp with a sharp knife or spoon without cutting the peel.

*Fill with avocado ice cream in orange bowl and freeze it for 4 hrs or until firm .

*Top withTutti frutti OR sugar coated fennel seeds while serving !!