Wednesday, December 29, 2010

Dates and Banana Phirni

Phirni, smooth, creamy Rice and Mik pudding..Prepared along with Banana and dates...


Milk 5 cups

Rice 6 spoons

Sugar 3/4 cup

Elachi powder a pinch

Banana 1

Dates 5

Pista and walnuts for Garnish


1.Soak rice for 2 hours.Add half cup of water and make into paste.

2.Boil milk for 15 mins.Add Rice paste and boil for 10 mins.

3.Blend half banana and dates,sugar with little milk.

4.Add this paste and elachi powderto milk and cook for 10 mins.

5.Stir until it becomes thick paste.

6.Remove from fire,add remaining banana peices and let it cool.

7.Garnish with the pista and walnut.

8.Tastes good when served chilled.

sending this to Torview's Food Palette Series-White
 Also Sending to   Aipi's Banana Event  Satrted by Priya  Vegetable/Fruit A Month 
 And also to   akila's Dish Name starts with D


Sunday, December 12, 2010

Caramelised Banana with Banana Cream.


Banana is the fruit  for this ' Month' Veggie/Fruit a Month' event  and Torview's ' Food palette series ' is white.So For these both Events i tried this Caramelised  Banana  with Banana Cream.


Bananas 3

Sugar 1 cup

Honey 3 spoons

Water 1 cup

Whipped cream 1 cup

Condensed milk 1/2 cup

Badam and Pista for garnish.


1.In a Vessel take sugar and heat it.

2.Sugar will  start melting...leave it until  caramelises(it turns brown colour)..

3.Add honey,water and mix well..It will start bubbling.. stir continuously for 5 mins in slow flame.

4.Add  2 Bananas(chopped) and leave for 2 mins.

5.Remove from flame.

6. Make Paste of 1 Banana and add it to whipping cream and condensed milk.

7.Serve  caramalised bananas with   Banana cream.

8.Garnish with  Badam and Pista.

Sending this to Veggie/Fruit a Month event-Banana Started by Priya and Hosted by  Aipi for December.

    And also sending this to  Torview's  Food Palette Series-White

Saturday, December 4, 2010

Beetroot and Apple Kheer

Beetroot and Apple kheer. Tried this one for  sending   torview's  Food palette red event,tasted good.


Beetroot 1

Grated coconut 1 cup

Apple 1

Milk 5 cups.

Condensed milk 1/2 cup.

sugar 1/2 cup

honey 1/2 cup.

Elachi powder  1 spoons.

ghee 2 spoons.

cashews  for garnish.


1.In a vessel,heat ghee and add grated beetroot.

2.Fry beetroot until rawness disappears.

3.Add Condensed milk,Coconut, Apple Pieces ,sugar and cook for 10 mins.

4.Add Milk,Honey,Elachi powder. and boil it for few mins.

5.Cook until..beetroot and apple are well cooked.

6.Adjust the sweetness and garnish with cashews.

sending this to   torview's  Food palette red event

Food palette red event giveaway

Sunday, November 21, 2010

Peanut and dates Ladoo

Healthy ladoo..withot using sugar/jaggeryand with few ingredients..


Roasted Peanuts(Groundnut) 1 1/2 cups

Chopped dates 3/4 cup

Honey 1/2 cup

Elachi powder a pinch

Roasted Dry fruits powder 2 spoons(optional)


1.In a vessel add chopped dates and fry for 10 mins in low flame.

2.Add honey and cook for 2 mins.

3.Now add Roasted peanutes,Elachi Powder,Dry fruits powder and mix well.

4.Remove from fire and let it cool down.

5.Roll mixture as ladoos.

Note:Roll Ladoos before the mixture hardens.

Wednesday, November 3, 2010

Carrot ladoo

Carrot  ladoo for Diwali....Happy Diwali my Dear Frnds...


Grated Carrot 2 cups

Grated Cocnut 1 cup

sooji 1 cup

sugar 1/2 cup

Condensed milk 2 spoons

Roasted Peanuts 1 cup

Elachi powder a pinch

Milk 1/2 cup


1.Dry Roast Carrot until rawness disappers..

2.Dry roast coconut,sooji Seprately.

3.In a vessel add carott,coconut,sooji after frying them.

4.Add consened milk,sugar,elachi powder and fry for 2 mins until sugar mixes up and disappears.

5.It should not melt and become like a paste.

6.It should look like a coarse powder.

7.Add roasted peanuts .

8.Sprinkle milk and roll them as ladoos.

Sunday, October 24, 2010

Cantaloupe and dry fruits Smothie

Cantaloupe and dry fruit smoothie...

Cantaloupe/mukmelon   have significant amounts of Vitamins A and C, are a good source of potassium,rich in nutrients.when mixed with dry fruits gives a delicious taste..


Cantaloupe Pieces 3 cups.

Dates  8 to 10

Cashews 10

Badam 5

Ealchi 1

honey 2 spoons

Milk 3 cups.


Blend all of Igredients and Serve chilled.

Sending to Akil's Event   Dish Name start with C

Sunday, October 17, 2010

Coconut and sago kheer

Coconut and sago kheer..Tasty kheer on festival...


Grated Coconut   2 cups

Sago 1 cup

Condensed milk 1/2 cup

Sugar 3 spoons

Milk  4 cups

Chopped dry fruits(badam,dates)

Elachi powder a pinch

Ghee 2 spoons


1.Dry roast Coconut for 2 mins and  boil sago in 1 cup of milk seperately.

2.Add  3 cups of milk to cocnut and let it cook for  10 mins

3.Add boiled sago,sugar and condensed milk,ghee,elachi powder to coconut mixture,let it cook for  10 mins.

4.Garnish kheer with dryfruits and serve hot.

Sending this to Preeti's  Only Festive  event which is started by Pari ONLY Series

Sending this to  Suma's  CFK-Festive foods which is started by Sharmi ((neivedyam) Cooking For Kids

Sending this to ayeesha's  event Celebrtae sweets- Kheer  started by niveditaCelebrate Sweets

Sending this to Akila's  event Dish Name Starts with C

Wednesday, October 13, 2010

Orange and Banana smoothie

Refreshing Juice with Oranges and Banana's


Orange juice 2 cups

Banana 1/2

Honey 2 spoons

Milk 1 spoon

Badam Paste 1 spoon


1.Squeeze juice from Oranges or even u can use store brought oranne juice.

2..Blend Milk,Banana,Badam Powder to make it a smooth paste.

3.Add Banana paste,Orange juice and honey.

4.Serve Immediately.

Sending this to

Sunday, October 10, 2010

Chaat with chick Peas

Chaat with chick peas..


 ChickPeas 2 cups(to be boiled in water with pinch of salt)

Tomato 1

Onion `1

Sweet Chutney 1 spoon

Green Chutney 1 spoon

Ginger a inch peice

Hing a pinch

Jeera 1 spoon

Roasted jeera powder 1 spoon

Roasted coriander powder 1 spoon

Green chillies 3

Red chilli powder 1 spoon

Turmeric powder a pinch

Salt to taste

Tamarind paste 1 spoon

Garam masala 1 spoon

Oil 1 1/2 spoon.

For Garnish Corainder leaves,sev(optional),onion,tomato.


1 In a vessel heat oil, add jeera and green chillis and grated ginger and fry for 4-5 seconds.

2.Add the asafoetida, onion and cook until onions become tansperent.

3.Add Jeera powder,Coriander powder,turmeric powder,chillipowder and mix well.

4. Add the tomatoes and cook until soft.

5. Add the boiled chick peas along with a cup of water and cook for 10 mins

6.Add tamarind paste and cook again for 10 more mins

7. when it becomes thick,add garam masala powder  and salt.

8.Take this chat in one plate and add Green Chutney and Sweet chutney

9.Serve with finely chopped Tomato,onion,coriander leaves,Sev and puri.

Sending this to Nithubala's event CWF-LB : Chickpeas

Black Grape Icecream

Got Fresh grapes from a mexican fruit store which we get in india..Black coloured sour grapes with seeds.


Fresh grape Grape juice 2 cups

Cool Whip 4oz

Condesed milk 1 cup

Corn starch 1 spoon

Grape and grape juice for garnish.


1.Blend grapes and get fresh juice.

2.Strain the juice to get rid of seeds.

3.Add condensed milk,corn starch and cool whip and mix well.

4.Keep in freezer for 6 to 8 hours or overnight.

5.Garnish with grape juice and grapes.

 sending to akila's Diash name starts with B

Banana Kesari

Kesari with Flavour of  Banana.


Sooji  1 Cup

Sugar 1/2 cup

Water 3 cups

Banana  1/2(1 if small one)

Elachi 2

Ghee 3 spoons

Dry fruits.

yellow food colour a pinch(optional).


1.Fry sooji with 1 spoon of ghee until it slighly changes colour.

2.Boil water  and add suagar,food colour ,let them mix in the water.

3.After water starts bubbling add  fried sooji slowly.

4.cook for  10 mins on slow flame and stir once in a while.

5.Now add Banana paste,Elachi,Dry fruits.

6.Garnish with Banana and  fried cashews.

Sening this to Akila's event  Dish Name Starts with B

Saturday, October 9, 2010

Bhelpuri with chick peas.

Bhelpuri with chick peas.


Chick Peas 1 cup

Puffed rice(Murmura) 5 cups

Green Chutney 1 1/2 spoons

 Sweet Chutney1 spoon

Garlic 1

Onion 1

Tomato 1

Roasted Peanuts 1/2 cup

Michi powder 1 spoon

Lemon juice 1 spoon


Coriander leaves

Process :

1.Boil Chick Peas in water with pinch of salt.

2.In a bowl, add chick peas,Sweet Chutney,Green Cutney and garlic.

3.Add chopped onion,tomato,Peanuts,chillipowder,salt,lemon juice.

4.Add puffed rice and finally garnish with chopped Coriander leaves.

5.Serve immediately.

Sening this to Akila's event Event starts with B

  Also sending tis to  nithu bala's  event CWF-LB : Chickpeas

Tuesday, October 5, 2010

Vermicelli and sabhudana ladoo

Laddo Made with Vermicelli/Semya and Sabhudana/sago.

Vermicelli and sabhudana ladoo


Vermicelli  2 cups

Sabudhana 1 cup

Sugar  Powder 1/2 cup(Varies  according to taste)

Ghee 1/2 cup

Dry fruits

Elachi Powder a pinch.


1.Dry roast vermicelli and Sabudhana until they change the colour(Preferably light brown) and grind  it as fine powder

2.Add powdered sugar , ghee,dry fruits,Elachi powder.

3.Make them into Ladoo.

Sending this to  Nithu's  Celebrate Sweets - Ladoo  Event.

Monday, October 4, 2010

Chutneys for chaat

Sweet chutney and Green chutney..Basic things for Preparing Chaat recipes like Pani puri,Dahi  puri,Masala puri,Chaat and others.

Sweet Chutney Ingredients..

Dates 24(cut into small Pieces)

Grated jagerry 1 1/2 cups

Tamarind (adjust) 1 cup

Chilli powder  1 spoon

Saunf powder  1 spoon

Roasted cumin powder 1 spoon

Water 2 cups.


Chat masala 1 spoon


1.In a vessel, add the tamarind along with the water and bring to a boil until it becomes thick paste.

2. Once cool, grind this tamarind mixture along with dates to a fine paste, .

3.Strain pour this tamarind-date paste back vessel,cook for 10 mins on medium flme

4.Add the grated jaggery and allow it to melt with the tamarind date mix.

5.Continue to cook till it becomes little thick, approx 20 mins on medium flame..

6.Add chilli pwd, cumin pwd, saunf pwd,chat masala and salt .

7.Turn off heat and allow it to cool.

Green Chutney Ingredients:

Coriander leaves 3 cups

Pudina/mint leaves 1 and half cup

Green chillies 3

Lemon juice 2 spoons

Water 3 spoons

Sugar 2 spoons

Salt a pinch

Roasted cumin power a pinch


1. Grind the mint leaves, coriander leaves, salt, sugar, lemon juice ,water and green chillis .

2.Add Pinch of roasted cumin powder.

3.Use in Chaat, Pani puri,Dahi puri,Bhel puri and other chaat items.

Saturday, September 25, 2010

Badam/Strawberry Kulfi

Badam /Strawberry kulfi. An Easy Desert  to Prepare...My 25 th Post.....Celebrating with Two different Flavours of Kulfi...


Condensed milk 1 Tin

Whipping Cream 16 Oz.

Cool whip 16 Oz

Elachi Powder A Pinch

Corn starch/flour 2 tea spoons

Badam Powder 3 table spoons.

Strawberry Pulp/Paste made from 3 strawberries

Strawberries 3

Almonds for Garnish


1.Mix All the Above Ingredients... except strawberries and Almonds

2.Make Two Equal Portions of this mixture.

3.Add Almond powder in one part and strawberry pulp/paste in the other part.

4. Put the Mixture in Kulfi Moulds or bowls as Desired.

5. Let it set for 6 to 8 hours...may be overnight.

6.Remove from moulds....garnish with Badam and Strawberries.

7..Enjoy Delicious Kulfi.

Made it in bulk qunatity as it will remain  for 10 days when it is stored in freezer ofcourse in my home it will be completed in two days:)

Sending this to akila's event  Dish Name Starts with B

Thursday, September 23, 2010

Jamun with Sweet Potato

Jamun with Sweet Potato..Got this Recipe from my sister long time back...but tried now..

Sweet with less ingredients..


Sweet Potato 5 to 6(BOiled).

Maida 1 cup(varies depending upon sweet potato).

Oil/Ghee for deep frying

Sugar 1 1/2 cups

Water 3 cups

Elachi 3


1.Peel the Boiled Sweet potatoes and Mash them.

2.Add Maida to the Sweet Potato paste (Add maida until u can roll the dough as balls).

3.Heat the balls in oil/ghee and let them turn golden brown colour.

4.Prepare sugar syrup until half thread consistency.

5.Add Elachi to sugar syrup.

6.As these jamuns are little hard compared to regular jamuns..let these jamuns cook in sugar syrup for 5 mins

7.serve them hot.

Sunday, September 19, 2010

Beetroot and Choclate steamed Cake

Beetroot and Choclate steamed cake(Eggless)..Beets are loaded with vitamins A, B1, B2, B6 and C.


Maida/All Purpose Flour  2 cups

Beetroot paste 1/2 cup

Choclate Syrup 1/2 cup

Milk 1/2 cup

Sugar 1 cup

Baking poweder 1/4 spoon

Corn starch 1 spoon

Butter 1/2 cup

Salt a pinch

Chopped nuts


1.Mix Maida,baking powder,corn starch.

2.Add all the remaining ingredients one by one.

3.Pour this mixture in a greased and dusted dish(with flour) and place in a steamer.

4.Different ways of steaming

  •      In an idli cooker, pour water and place a steel container with the batter.
  •     Use the pressure cooker without the whistle .
5.Sprinkle nuts on the top of the cake and steam for 40 to 45 mins.

6.Check by dipping a knife or a spoon into the batter,if it comes out ...clean cake is ready. 

7.Remove from heat and let it cool for 5 mins

8.By Runiing a knife through the edges and tap the container all over and invert it onto a plate.

Sending this to Priya's Healing food-Beets Event

And also sending to Akila's event..Dish Name Starts with: B

Sending to Shabitha's choclaty Dreams event:

Sunday, September 12, 2010

Mysore Bajji/Bonda and Mint-Corinder-Cocnut Chutney with First Participation certificate

An Easy and Yummy snack 'Mysore Bajji/Bonda which I  Prefer with Mint-Coriander-Cococnut chutney. 


Maida/all purpose flour  1 1/2 cups

curd  1 cup

Ginger small piece(chopped)

Jeera 1 spoon

Green chilllies 2(chopped)

Baking soda  a pinch

Salt to taste

Oil for deep fry.

Process :

1.Mix Maida and curd without water and soak it overnight

2.In the morning ,heat a spoon of oil and add jeera.

3.Add the oil along with jeera to maida batter.

4.Add green chillies,ginger,salt,baking soda,salt and enough water.

5.Heat oil for deep fry and drop this maida batter as balls.

6.Heat in medium flamre  until  they become golden brown.

7.They will increase in size as we used baking soda

7.Serve with coconut chutney/Mint-Coriander-cocnut chutney..which i prefer.

Mint-Coriender-Cocnut chuntney.

This goes well with idlis,dosas,mysore bajji's


Mint 1 cup

Coriander 1 cup

Grated fresh cocnut 2 cups

Roasted channadal 2 spoons

Salt to taste

Green chillies 3

Cumin seeds 1 spoon

For Seasoning :

Mustard seeds 1 sp

Urad dal 1 spoon

Jeera 1 spoon

Hing a pinch

Curry leaves 5 to 6

Process :

1.Heat 1 spoon oil and fry mint along with coriander  until it slightly chnages it colour.

2.Remove from fire and let it cool down.

3.Add cocnut,jeera,roasted chennadal,salt,green chillies,fried mint and coriender and gring them.

4.Adjust the salt.

5.In a pan heat 1 spoon oil and add all the seasoning ingredients.

6..Add this  seasoning .to  chutney

Wanted to share  that i got my FIRST Particapiation Certification from akila...

thanks a bunch akila

Thursday, September 2, 2010

Chum chum

Chum Chum... Traditional Bengali sweet..


Milk 5 cups

Lemon juice 3 tbsps

 Water  2 1/2 cups

Sugar  1 cup

Pinch of Elachi Powder

 Sooji  3 tbsps

red colour(optional) half pinch

Grapes/grated coconut for garnish.

Condensed milk 2 spoons


1.Take a heavy bottomed vessel and boil milk. Once its boiled, add the lemon juice and the milk will curdle. Turn off flame.

2.Strain the curdled milk and take the panner into a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water.Tie the ends and hang it at a height . Leave aside for 30 mts.

3.Remove the paneer onto a wide plate.Leave some panner for stuffing pupose later. Now knead it gently till there is no trace of moisture .Add half pinch of red colour(optional)sooji to this paneer

4.Prepare the sugar syrup. Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve.. Add a pinch of Elachi powder.

5.Make oval shaped balls from the paneer without cracks on the balls. Slowly add the balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle .

6 Turn off heat. The balls will double in size.

7.These are the rasgullas.For chum chum they should be bit hard.

8.Just turn on the heat and let it cook for 10 mins more(dont use whistle ).

9.Turn off the heat.let them cool.

10. Take the remaining/left out paneer and mix it with sugar powder.

11.Take one chum chum ,place the panner stuffing on it and then place other chum chum of it on the top of it.sprinkle condensed milk on the top of chum chum

12. Granish with Grapes /grated coconot.

Sending to Jay's

Tuesday, August 31, 2010

Tomato and Paneer Pulao

Tomato and Paneer pulao.


Rice 2 cups(Basmati)

Tomatoes 2 big ones

Paneer cubes 1 cup

Cinnamon (2 inch stick)

Star anise 1

Bay leaf 1

Elachi 1

Onion 1

Cloves 2

Salt to taste

Ghee 1 spoon

Coriander seeds 1 spoon

Cumin seeds 1 spoon

Fennel seed 1 1/2 spoon

Ginger garlic paste 1 spoon

Green chillis (adjust) 2

water 3 1/4 cup


1.In a vessel heat ghee , add bay leaf, 1 clove, 1 elachi, star anise and 1 inch cinnamon stick and fry for few secs.

2. Add  onions and fry until they become transperent.

3.Add ginger garlic paste.

4.. Add the chopped tomatoes, and fry until they become soft.

5..Add Paneer cubes and chillies

6.Roast coriander seeds,cumin seed,fennel seeds.

7..Add 1 clove,1 inch cinamon stick ,1 Elachi and grind with all the above roasted ones

8.Add this powder and salt.

9.. Finally add rice and fry for 2 mins.

10..Add water and transfer to rice cooker.

11.Garnish with coriander ,Grated Paneer and serve with riatha.

Sending this to  Healing food(Tomatoes) event.

Sending to Priya's

Sending to Jay's

Monday, August 30, 2010

Aloo Capsicum fry

Aloo capsicum curry...


Aloo/Potato 4

Capsicum 2

Ginger small piece(1  1/2 inch)

Onion 1

Chilies 4

Mustard seeds 1/2 spoon

Jeera 1/2 spon

Urad dal 1/2 spoon

Chana dal 1/2 spoon

Turmeric,hing  a pinch

Cilantro for garnish

Salt to taste.


1.Boil aloo by adding salt.

2.Peel the potatoes after they become cold

3.In a vessel add some oil following with mustard seeds,jeera,urad dal and chana dal,hing.

4.Add turmeric and then ginger,chilli paste.

5.Add onions and fry them until they become transperent.

6.Add Capsicum peices,fry them until they become little soft

7.Finally add boiled  aloo and salt

8.Garnish with cilantro

Sending this to akila's kitchen