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RAS MALAI using Milk Powder

RAS MALAI using Milk Powder

INGREDIENTS: For the pieces Milk Powder – 1 cup Egg – 1 Backing powder  -1 tsp For the liquid base Whole cream milk – 4 cups Sugar – 2 cups Crushed cardamom – 3 You can use other flavoring of choice like rosewater, pistachios, almonds, […]

Thenkuzhal Murukku / Rice Murukku

Thenkuzhal Murukku / Rice Murukku

Ingredients   Raw Rice Flour -5 cups  Urad Dal flour -1 cup Butter/crisco – 2 tbsp  Cumin Seeds / white or black sesame seeds – 1 tbsp  Asafoetida (Zinc)- 1/4 tsp Salt to taste Method Mix the rice flour with the salt, hing,Cumin Seeds,zinc and urad […]

Boondi Ladoo / Boondi Laddu

Boondi Ladoo / Boondi Laddu

Ingredients  

Gram flour (besan) – 3 cups
sugar – 4 1/2  cup
sliced cashew – little
cardamom(ilaichi) powder – 1 tsp
raisins – little
ice candy( karkandu) – little
Boondi Skimmer or Ladle
Method

Sugar Syrup(Jeera):

Heat the sugar(4.5 cup) in 2½ cup water till reaches a ball consistency(1 sting).

Boondi:

  1. Mix the besan flour with water(2 to 2.5 cup) to make a smooth pancake-like batter or slightly thicker than dosa batter.
  2. Heat the oil in a frying pan on medium high heat. 
  3. Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer.
  4. The batter will start dropping through the holes into the oil. 
  5. Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! 
  6. Lift the boondi out of the oil and put them directly into the warm syrup and mix.
  7. When finished frying the boondi, let them soak in the syrup for 15 minutes.
  8. If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. 
  9. Add the cashews, raisins,karkandu & cardamom powder to the mix.
  10. To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball.

As the Ladoo’s cool to room temperature they will become firm but they should still be moist. Ladoo’s will keep at room temperature in a covered container.



for recipes in simple cooking steps with youtube lesson


 


 

Gulab Jamun – Instant Mix

Gulab Jamun – Instant Mix

Ingredients  gulab jamun instant mix(priya) – 1 sugar – 4 cup cardamom powder – 1/2 tsp Method Sugar Syrup The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 4 cups of sugar to 4 cup of water. […]

Christmas fruit cake – traditional & simple

Christmas fruit cake – traditional & simple

Ingredients eggs -5 fruit & nut mix – 5 cups  brown sugar – 1 cup butter – 1 cup all purpose flour – 2 cups baking powder – 2 tsp Method Fruit & nut mix :   Wal nut, red cherrys, chopped dates, craisins( dried cranberries). […]

Sweet Bonda – Hush puppies Indian Style – Muttai kose

Sweet Bonda – Hush puppies Indian Style – Muttai kose

I have modified the Hush puppies recipe to get the taste of south indian sweet bonda. Almost all the tea stalls / coffee shops in Tirunelveli, Nagarcoil and Tuticorin sell this sweet Bonda. They call it as ‘cake ‘,’Muttai kose’, ‘attukal paniyaram’. 


Ingredients

eggs –  4 
Powdered sugar(White) – 2 cups
all purpose flour –  2 cups
cornmeal / corn flour – 2 cups
baking powder 4 tsp
salt – one pinch

Method
  • In a medium bowl, mix together eggs, sugar, and backing powder.
  • Blend in flour and cornmeal & make as soft dough. If needed add milk /water
  • Heat oil to 365 degrees F (185 degrees C – medium ).
  • Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown.



for recipes in simple cooking steps with youtube lesson

Thenkulal Sweet Recipe

Thenkulal Sweet Recipe

Ingredients Raw rice flour – 1 1/4 cup  Urad dal flour  – 1/4 cup urad dal flour : rice flour ratio  1:5 Sugar – 1 1/2 cup Oil to fry Method Mix the rice and urad dal flour and make thick batter (thicker than dosa/pan cake […]

Khoya Burfi – Mawa Burfi

Khoya Burfi – Mawa Burfi

Ingredients Khoya/Mawa/Khawa – 12 oz (341 Gram) Sugar – 1 cup Method Take crumbled khoya/mawa in a heavy bottomed non stick pan & keep in medium flame until the mixture becomes gooey. Add sugar int to the khoya mixture and continue mixing in medium-low flame […]

Madeleines – French Butter Cakes

Madeleines – French Butter Cakes

Ingredients
All-purpose flour – 1 cup 
Butter – 1/2 cup
Sugar – 2/3 cup
Eggs – 2
vanilla extract – 7 drops 
Salt -1/8 teaspoon 
Baking powder  – 1 teaspoon





Method

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt butter and let cool to room temperature.
  3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
  4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale(10 minutes).
  5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
  6. Gently fold butter into batter. 
  7. Spoon batter into molds; it will mound slightly above tops. Keep the batter filled mold into the fridge for 10 mins.
  8. After 10 mins take out from the fridge and bake 12 to 14 minutes, or until cakes are golden and the tops spring back.
  9. Use the tip of the knife to loosen madeleines from pan.



for recipes in simple cooking steps with youtube lesson

Paruppu Vadai – Masal Vadai

Paruppu Vadai – Masal Vadai

Ingredients Channa dal – 1 cup onion – 1/2 (finely chopped) Green chillis – 4 (chopped) Dry red chillis – 5 to 6 Fennel seed – 1 tbsp Chopped Coriander leaves/Cilantro Asafoetida powder – quarter teaspoon Curry leaves – from 2 to 3 strands Salt […]