Hi!! Its been awhile since I blogged and am back after the long break...
Happy Vinayaka Chaturthi to all of you...

Come Vinayaka Chaturthi and the first thing that comes to my mind is the yummy Kozhakattai (pronounced as ko-ḻa-cut-aye) that mom makes...They are rice flour dumplings stuffed with either a sweet or salty filling.
Here I give the traditional recipe from my mother.

Prep. Time : _____ I leave this empty! It is ofcourse a bit time consuming for beginners.... I took about 2- 2 1/2hours when I did it for the first time! uff... (end product is worth the effort though ;)) It will improve with practice.
The quantity given below makes around 45 Kozhakattais.


Outer Covering:
Rice: 1 1/4 cup
Salt: 1/4 tsp
Sesame Oil: 2 tblspn
Water: 2 1/2 cups

Sweet Filling:
Fresh Coconut: 1 1/2 cup
Powdered Jaggery: 1 cup
Cardamom Powder: a few pinches

Uzhundu (Lentil) Filling:
Urad dal: 1 cup
Green chillies: 4-5 nos.
Hing: a few pinches
Fresh coconut: 1/4 cup
Chopped Corriander: 1/8 cup
Mustard seeds: 1 tsp
Oil: 1 tsp
Salt as per taste


1. For the covering:
Soak the rice over night. Grind the rice into a smooth paste by adding a little amount of water each time. The amount of water added shouldnt exceed twice the amount of rice used.
In a thick bottomed pan, add the sesame oil, the ground rice batter and salt.
On a medium flame, keep stirring the mixture. As the rice starts getting cooked, it will start forming lumps. Keep stirring (good exercise for your arms).
The contents will combine into one single mass.
The dough is done when there is a shine on the outer layer. Keep this closed with a lid.
To avoid the dough from becoming hard and cracked on the outside, you can cover it with a wet muslin cloth/ kitchen napkin and then cover the container with lid.
You can also prepare the same using ready made rice flour. The proportion for the rice flour and water is 3/4:1. I prefer the soaking method though.

2. Sweet Filling:
Take the coconut scrapings and jaggery in a thick bottomed pan. On a medium flame, heat the mixture. Keep stirring till all the jaggery is melted and the contents combine into a mass. This would take about 10-15 minutes. Add the cardamom powder and the filling is ready.
You can use either fresh/frozen coconut or the dry coconut powder. Fresh/frozen gives the best results. However, if you have just the dry coconut powder, follow the same procedure. In addition sprinkle some water when you start melting the jaggery.

3. Uzhundu (Lentil) Filling:
Soak the urad dal for about 2-3 hours. Grind the soaked dal, salt, chillies and hing into a coarse paste. In a pan, heat a spoonful of oil, add the mustard seeds.
Once they sputter, add the ground paste. On a low flame, stir the mixture.
As the dal starts getting cooked, it will become a powder.
Add the coconut and chopped corriander leaves and the Uzhudu filling is ready.

4. Putting it all together:
Now with the dough for the covering made in step 1, punch it like chapathi dough to make it workable (take small portions at a time). Use a mixture of sesame oil and water to avoid sticking of the dough.
Make small pouches out of the dough, fill it with sweet filling or urad filling and close the pouch.
Usually the sweet ones are made into a round shape, closing the pouch by pinching together the ends and the urad filled ones are made into a oval shaped pouch. The ends of the pouch are sealed well.
Keep all these closed with a wet muslin cloth.

Steam for about 10 minutes. I used idly plates and cooker to steam.
Yummy Kozhakattai is ready!

Unfortunately since my camera is damaged, I could only get the final dish with a cell phone. Will post the pics for individual steps next time.

Wishing you all a Happy Vinayaka chaturthi again! Ganesha Bappa Morya...God Bless.
Ciao till next time...Have fun! Vidya.

We had an awesome long weekend. We had some friends come over and we went to our favourite place, Silver lake at Ludington. The weather was just superb and we had a good time. 
As always am in no mood to get back to routine and chose to make a simple dinner today. I had a stock of baby lima beans in my kitchen from a long time. I love to use legumes with cabbage as they just blend so well and decided to use it this time with the lima beans.
The outcome was healthy, tasty and simple. 


Chopped Cabbage: I used half of a medium sized one
Baby lima beans : 1 cup
Red chillies: 4-5 nos.
Grated coconut: 3/4 cup
Cumin seeds: 1 tsp
Urad dal: 2 tblspn
Corriander seeds: 1 tblspn
Channa dal: 1 tsp
Mustard seeds: 1 tsp
Turmeric: 1/4 tsp
Asafoetida: 1/4 tsp
Curry leaves: a sprig
Salt as required


Cook the cabage and lima beans seperately in microwave such that they are not over cooked.
In a pan heat some oil and add the red chillies, urad dal, corriander seeds, coconut and asafoetida. Roast well and grind with cumin seeds in a mixer. 
Heat a spoonful of oil and add the mustard seeds. Once they sputter add the channadal, turmeric and curry leaves. Add the ground paste, salt and the cabbage and lima beans. Add water as per the consistency, it should be slightly thin. Boil for about 2 minutes and serve hot with rice or chapathi. 

Ciao till next time...Have fun! Vidya.

When in India we used to visit the temples in the north west karnataka belt atleast once a year. Udupi and Aanegudde are my favourites among them. The first thing that comes to my mind is the rasam and sambar served in the temples there....yummy!!!
Rasam especially is just heavenly. I love 
the flavour of the masalas blended into the dish
I tried udupi rasam at home and my hubby just loved it... Here goes the recipe for the same...

Prep. Time: 20 mins
Serves: 2-3


Tomatoes: 1 medium sized
Corriander seeds: 2 tsp
Red chillies: 5-6 nos (adjust as per taste)
Black pepper: 1/2 tsp
Cumin seeds: 1 tsp
Fenugreek (methi seeds): 1/2 tsp
Asafoetida: 1/4 tsp
Grated coconut: 1/2 cup
Jaggery powder: 1 tblsp
Tamarind paste: 1/2 tsp
(or juice from a ping-pong ball sized lump)
Mustard seeds: 1 tsp
Cilantro chopped: 1/2 cup
Curry leaves: a sprig
Oil for tempering
Salt as per taste


Dry roast the chillies, pepper, cumin seeds, fenugreek and corriander seeds. Grind into a powder along with coconut (slightly coarse) using a mixer. This powder can be stored for future use if ground without coconut. I have given measurements required for the rasam. 
Add tomatoes, salt and the tamarind paste with sufficient water to make the rasam dilute and bring to a boil.
Once the raw smell of tamarind is gone, add the ground powder and mix well. Boil for 2-3 more minutes. Add the powdered jaggery and mix well. 
In a kadai heat oil, add the mustard seeds. Once they sputter add the asafoetida and add this to the rasam. Add chopped cilantro and curry leaves.
Serve the steaming hot rasam with rice and enjoy!

Ciao till next time...Have fun! Vidya.

Hi Friends,

Am back after a break...We shifted to a new place. After moving all by ourselves and setting up our new home am back to blogging.. :)

Yesterday being a full moon day (Pournami) we performed Sathyanarayana Pooja. This pooja can be done on any day, full moon day is supposed to be more auspicious...

Here I post the recipe for the prasadam thats made for the pooja...


Rava/ Sooji: 1 cup
Ghee: 3/4 cup
Sugar: 1 cup
Milk: 2 cup
1/2 Thinly sliced Banana


Heat a heavy bottomed pan and add the ghee. When it melts add the rava and roast over a medium flame. When it is slightly brown, add the banana and saute well.
When this mixture is well roasted add the milk, mix well without lumps and cook with the lid closed.
After about 2 mins when the mixture is cooked, add sugar and mix well. 
Heat till the sugar melts and mixes well with the rest of the ingredients. 
The prasadam is ready when the ghee starts leaving the sides. 

The speciality of the dish is that it doesnt use any cardamom or cashew or raisin like the normal kesari/sheera. The flavour comes from the banana and ghee. 

Ciao till next time...Have fun! Vidya.

Hi there! Have been busy from past few weeks and havent been able to post recipes for dishes that I have been making. Am back after a fun filled and tiring weekend with another post for a sweet dish on the occasion of Tamil New Year...
எல்லோருக்கும் இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள் :)


Carrots: 8-10 nos.
Cashews: 10-15 (whole)
Sugar: 2 cups (adjust as per your taste)
Milk: 2 small glasses
Cardamom powder: 1 tsp
Cinnamon stick: 1/4 inch
Cloves: 3-4 nos.
Ghee: 1 tblspn
Cashews (broken) and Raisins: 2 tblspns


Soak the whole cashews in warm milk for atleast 15 mins.
Pressure cook the carrots. Grind the carrots and cashews into a smooth paste in a mixer.
Boil the milk in a thick bottomed vessel and add the sugar.
Add the carrot and cashew paste. Add the cinnamon stick and cloves into this and boil for about 3-5 mins.
Remove from heat and add the cardamom powder.
The cinnamon stick and cloves were added just for flavour and you can remove this from the kheer now (just spoon them out).
Garnish with the cashews and raisins roasted in ghee.
Delicious carrot kheer is ready.
May the New Year bring you loads of Happiness, Prosperity and Good fortune....
Ciao till next time...Have fun! Vidya.
There are several kinds of dosais that can be made and one variety is a sweet one made with jaggery. A simple dish which kids will love.

Prep time: 15-20 mins
Makes 8-10 nos.


Wheat flour: 2 cups
Rice flour: 1/4 cup
Jaggery: 1 cup
Coconut (grated): 1/2 cup
Cardamom (powdered): 1/2 tsp
Ghee: 2 tblsps
Water as required


Take the jaggery in a vessel, add water till it is covered and heat till it is melted.
Cool down till it is just warm.
Add the flours, coconut and cardamom powder and mix well.
Add water as required to make a batter of pourable consistancy.
Heat a tava on medium flame, spread a few drops of ghee and make round dosais.
When done, slowly turn them over and roast. 
Serve hot with ghee or butter.

Ciao till next time...Have fun! Vidya.
Lauki or doodhi or bottle gourd is a very nutritious vegetable. It helps in digestion, is good for people down with jaundice and helps cure ulcers. I never used to like this vegetable as such, but guess this is the tastiest dish that can be made with bottle gourd and I just love it :)

Prep time: 45 mins
Serves: 3


For Kofta:
Bottle gourd: 1 medium sized
Besan/ gram flour: 3/4 cup
Corn flour: 4 tblspns
Red onion (chopped finely): 1/4 cup
Green chillies (chopped finely): 5-6 nos.
Red chilli powder: 1/2 tsp
Corriander seeds (crushed): 1tsp
Salt as per taste
Oil for deep frying

For Gravy:
Red Onion: 1 medium sized
Tomato: 1 medium sized
Cloves: 4-5 nos
Cinnamon stick: 1/4 inch
Cumin seeds: 1 tsp
Turmeric powder: 1/2 tsp
Red chilli powder: 1 tsp
Corriander powder: 1 tsp
Green chillies (chopped): 4-5 nos
Ginger (grated): 1/2 tsp
Fresh cilantro chopped: 1/2 cup


Peel the bottle gourd and remove the soft pith.
Grate the gourd and squeeze out the juice completely (you can save the juice to be used for the gravy).
In a bowl, mix the grated gourd, besan, corn flour and all other ingredients mentioned above for the kofta. 
Mix well such that you can bind them into lemon sized balls (you can spr
inkle some juice squeezed out of the gourd to help in the binding).
Heat oil in a kadai and deep fry the koftas over medium flame. 
Keep aside

For the gravy, heat oil in a kadai, add the cloves and cinnamon. Once they are roasted add ginger, half of the chopped onions and tomatoes and saute well for about a few minutes till they are soft. Cool this and gring into a smooth paste and keep aside. 
In the kadai, heat a little oil, add cumin seeds and wait for them to sputter. 
Add the green chillies, turmeric powder, remaining onion and tomato and saute well. 
Once they are soft, add the ground paste and the juice of the gourd that was saved when making the koftas. 
Add salt, red chilli powder, corriander powder and allow to boil till the raw smell of the chilli powder is gone. 
The gravy is ready.

Place the koftas in a serving dish and pour the gravy over. Garnish with fresh chopped cilantro and serve hot with chapathis or naan.

Do not add the koftas to the gravy before serving. This would make the koftas too soft and they could break. 

Ciao till next time...Have fun! Vidya.
Rabadi or rabri is a kind of pudding made with milk and is one of the easiest Indian desserts. There are several variations for this dish. One such variation is with apples.

Prep Time: 45 mins
Serves 2


Whole Milk: 3 glasses
Condensed milk: 1 cup
Sugar: 4 tbspns
Dessert apple: 1 medium sized
Cardamom powder: 1 tsp
Almonds: 10-12 nos


In a heavy bottomed pan heat the milk on a low flame. Add the sugar and keep stirring occasionally till it reduces to half. 
You can use any dessert apple; I used washington red apples. Peel and grate the apple. Add the apple and the condensed milk. Mix well. Boil just once after adding apple and remove from heat. 
Add the cardamom powder.  Garnish with blanched and sliced almonds and serve.

Ciao till next time...Have fun! Vidya.
Paruppu aracha curry literally means curry made with ground dal. This is a tasty and healthy dish made with channa dal. Beans, cluster beans and cabbage make good candidates for the dish.

Prep. Time: 30 mins
Serves 2


Channa dal: 3 cups
Chopped veggie (beans/cluster beans/cabbage): 1 cup
Red Chillies: 5-6 nos.
Mustard seeds: 1 tsp
Urad dal: 1 tsp
Asafoetida: 1/4 tsp
Turmeric: 1/ 4 tsp
Curry leaves: a sprig
Oil for tempering
Salt as per taste


Soak the channa dal for a few hours.
Cook the vegetables (do not over cook) and keep aside. 
Drain the soaked dal and grind it with salt and red chillies. It should be slightly coarse. Add minimal water. **
In a kadai heat a little oil and add the mustard seeds. Once they sputter, add the asafoetida, turmeric, urad dal and curry leaves.
Add the ground dal mixture and roast the dal on medium flame (if flame is high, the curry will become too try). Mix well and drizzle oil as needed. The dal paste will now become powder. 
Add the cooked vegetables and mix well.

Paruppu usli is ready. This serves as a good combination with mor kuzhambu or lemon rasam.

** Note: If you want to make the dish with least amount of oil, you can also steam the dal after grinding it. Place it on idly stands and steam it on cooker. Once done, mash the dal into a powder and continue by adding cooked vegetables.

Ciao till next time...Have fun! Vidya.
This is a traditional kannada dish made of raw cucumber. Some call it hasi gojju. It is called kairasa in our family. Here is the recipe:

Prep. Time: 20 mins
Serves: 2


Cucumber: 1 medium sized
Tamarind paste: 1/2 tsp
Salt to taste

To grind:
Jaggery (powdered): 2 tblspn
Coconut (grated): 4 tblspn
Channa dal: 2 tblspn
Methi seeds: 1/2 tsp
Red chillies: 4-5 nos

To temper:
Mustard seeds: 1 tsp
Cumin seeds: 1/2 tsp
Curry leaves: a sprig
Oil: 1 tblspn
Asafoetida: a pinch
Turmeric powder: a pinch


Peel the skin of the cucumber and chop it into minute pieces. 
The fastest way for me is to hold it vertical and chop several times parallely and then parallely by turning 90 degrees :))
Roast the ingredients for grinding (except jaggery) and grind into a semi
 coarse powder. 
In a bowl take the chopped cucumber, tamarind paste, salt, the ground powder and mix well.
(Since cucumber has a lot of water content already, you will not need additional water. But you can add more water as per the consistency you desire.)
To this, add the tempered ingredients and serve. 
It goes well with rice or as an accompaniment.

I am sending this entry to AFAM: cucumber hosted by Neha of easyandtastyrecipes and started by Maheshwari of Beyond the usual
Bitter gourd is a vegetable which not all like. But here is a dish which is not like any other bitter gourd dish. It has a special taste, a combination of sweet, tangy, spicy and a light touch of bitterness. 
It makes a good combination with rasam and rice. I like to have it as a side dish for chapathi and dosa. 

Prep. time: 25-30 mins
Serves: 2


Bitter Gourd: 2-3 nos. (medium sized)
Tamarind paste: 1/2 tsp
Jaggery (powdered): 1/2 cup
Asafoetida: a pinch
Mustard seeds: 1 tsp
Water: 2 cups
Ghee/oil for tempering

For grinding:
Corriander seeds: 1 1/2 tblsp
Split chick peas (pottukadalai/dalia): 2 tblsps
Red chillies: 4-5 nos.
Grated coconut: 1/2 cup
Cumin seeds: 1tsp


Wash, deseed and chop the bitter gourds. In a kadai, heat a spoon of ghee or oil (bitter gourd when roasted with a little ghee reduces the bitterness) and add the mustard seeds. When they sputter, add the chopped gourds and saute till they are tender. This takes about 5-8 minutes. 
In the mean time, roast the ingredients mentioned above for grinding and grind them into a paste and keep aside. 
When the bitter gourds are tender, add water, salt and tamarind paste and allow to boil till the tamarind doesnt smell raw. Then add the ground paste and mix well. Heat for about 5 mins. 
Add the jaggery powder and mix well. 
Your gotsu is ready. 

Ciao till next time...Have fun! Vidya.
Think of the monsoon days and the first thing that comes to my mind is hot molaga bajji and tea :) These are made with hungarian peppers and are not very hot as the other varieties of chillies. 

Prep. Time: 30 mins.
Serves: 2


Hungarian peppers: 4-5 nos.
Gram flour (besan): 2 cups
Rice flour: 1/4 cup
Red chilli powder: 3 tsp
Corriander powder: 2 tsp
Asafoetida: 1/4 tsp
Cumin seeds: 1/4 tsp
Tamarind juice: 1/2 tsp
Baking soda: a pinch
Salt as per taste
Oil to deep fry


Wash the peppers and make a slit in each of the peppers. Retain the stem. It would help in dipping the peppers whole.
Make a mixture of two tsps of red chilli powder, the corriander powder, salt, tamarind paste, crushed cumin seeds and asafoetida. For each of the pepper coat the insides with this mixture and keep aside.
In a bowl, add the besan, rice flour, 1 tsp red chillipowder, asafoetida, salt and baking soda. Add water and make a semi thick batter.
Heat oil. Dip each of the pepper in the batter so that it is completely covered and then deep fry till golden brown. 
Serve hot.

Ciao till next time...Have fun! Vidya.
Inspired by the recipe for cilantro naan that DK of culinary bazaar posted, I tried the paratha version using cilantro. Here is the recipe.

Prep. Time: 20 mins
Makes 9 parathas (medium size)


Wheat flour: 2 cups
Corriander seeds (dhania): 2 tblspns
Green chillies: 2 nos.
Red chilli powder: 1/2 tsp
Dhania powder: 3/4 tsp
Turmeric powder: 1/2 tsp
Jeera (crushed): 1/2 tsp
Fresh corriander leaves (chopped): 3/4 cup
Milk and Curds to mix the dough


Dry roast the corriander seeds in a kadai till you get the aroma of corriander. Cool and grind in a mixer (dry). It should be slightly coarse.
In a mixing bowl, take the wheat flour and add all the dry ingredients and mix well. 
Add about a spoon of oil and sufficient amout of milk, curds and make a dough (similar to chapathi dough). You can make the dough with water too. I prefer to use a mixture of milk and curds to get softer parathas. 
Make small balls out of the dough and flatten into small rounds using rolling pin. I would make these slightly thicker than chapathis.
Heat a tava and roast the parathas with a little oil on both the sides. 
Serve hot with any suitable side dish. I love to have this plain with pickles and curd. 

Ciao till next time...Have fun! Vidya.
Black chick peas or Kala channa as called in India is a rich source of protein and fiber. It helps reduce cholesterol and is a very healthy food. 
Here is my version of Kala channa masala .

Prep. Time: 25 mins
Serves: 3 


Kala channa (black chickpeas): 3 cups
Tomato: 1 medium sized
Onion: 1 medium sized
Green chillies: 4 nos.
Ginger (grated): 1 tsp
Jeera: 1 tsp
Cloves: 4-5 nos.
Cinnamon stick: 1/2 inch
Maratha moggu: 2 nos
(I do not know its english name. May be someone can help me with this.)
Red chilli powder: 1 tsp
Dhania powder: 1 tsp
Jeera powder: 1/2 tsp
Garam masala: 1/2 tsp
Turmeric powder: 1/2 tsp
Fresh cilantro chopped: 1/2 cup
Lemon juice: 1 tblspn
Water as required
Oil for tempering
Salt as per taste


Soak the channa overnight and pressure cook with a little salt.
In a kadai, heat a little oil and add cloves, cinnamon, maratha moggu and roast. To this, add 2 of the green chillies, ginger, half of the finaly chopped onion and tomato. When the onions turn golden and tomatoes are mashed, cool down the mixture and grind this along with 2 tablespoons of the cooked kala channa. Keep aside.
Heat a little oil in the kadai. Add jeera. Once they sputter, add the remaining 2 green chillies, finely chopped. Next, add the remaining onions and tomatoes, turmeric powder and saute well. 
Add the cooked channa, the ground masala, salt, red chilli powder, cumin powder, dhania powder and mix well. 
Add water as required to dilute the mixture and bring it to a single boil. Remove from the stove and add the garam masala, finely chopped cilantro and lemon juice. (It is better not to heat after adding the garam masala and lemon juice. Heating would reduce the flavour of the garam masala.) Mix well and serve hot with rotis, naans or parathas. It also goes with any rice item.

Ciao till next time...Have fun! Vidya.
Based on the story of Satyavan and Savitri each region in India observes a fast in different time of the year. For tamilians, it is called Karadayan Nonbu or Viratham and is observed during the transition of the month Maasi into Phanguni. 

Let me tell you the story briefly. Savitri was the beautiful and intelligent daughter of king Ashtapathi. She had the permission to choose her husband. One day she saw Satyavan in the forest carrying his blind parents in two baskets balanced on either side of a stick. Impressed by his devotion to his parents, Savitri decided to marry Satyavan. Satyavan was under the curse that he would die within the next one year. Even after knowing this, she was adamant and got married to him. 
One year passed happily and then she realised that the time had come for him to die. She started following him wherever he went and she kept this fast. She cooked a special offering to God (adai) and served the same to her family.
One day, while cutting woods Satyavan fainted and she knew that his time had come. She could sense Yama, the God of death around and she followed him as he carried her husband's soul. 
Yama ignored initially thinking that she would return soon. But she persisted
 through all his tricks. Then Yama tried convincing her that it is against the law of nature to return  the life of a dead person and that he can give her three boons instead. 
Savitri agreed and asked for three boons: a son for her father, kindom and glory for her in-laws and then children for herself. 
Thus, she was successful in winning the life of her husband. 

So to this day, married women perform this viratham for the long healthy life of their husband and unmarried girls perform this in order to obtain a good partner.

Karadai with a dollop of butter is offered to God and the below mantra is chanted:

Urugda Venaiyum oru adayum nan veithen.
Oru kaalam yen kanavan yennai piriyatha iruka vendum
(I offer adai and butter to you. So that my husband and I never separate)

Vella Karadai (sweet) 

Rice flour: 1 cup
Jaggery: 1/2 cup
Kaaramani (blackeyed peas): 2 tblspns
Water: 2 cups
Grated coconut: 1/4 cup
Cardamom: 2
Dry roast the rice flour on a kadai (roast till golden brown or till you are able to put a like on medai with a pinch of flour). Cook the kaaramani (do not over cook: pressure cook till 2 whistles) and keep aside.
Soak the jaggery and drain.  Heat the water and add the jaggery. When dissolved, add the karamani and coconut. Mix well. Add the roasted flour at once and mix well without lumps. 
Allow to cool for a few minutes.
Make small thin patties out of the mixture and steam it (i use idly stand for this).
You can be sure that it is done properly if the adai has a shining texture and doesnt have broken edges. 

Uppu Karadai (savoury):
Riceflour: 1 cup
Kaaramani (blackeyed peas): 2 tblspns
Chopped green chillies: 2-3 nos.
Grated coconut: 1/4 cup
Corriander chopped: a few strands
Urad dal: 1 tsp
Mustard seeds: 1 tsp
Asafoetida: a pinch
Water: 2 cups
Salt as per taste
Roast the flour and cook the kaaramani. Keep aside.
Temper the mustard seeds, green chillies, urad dal and asafoetida. Add water and bring to a boil. Add kaaramani, coconut, corriander and salt to this. 
Next, add the roasted flour in one shot and mix well. 
Allow to cool for a few minutes. Make small thin patties and steam.
You can be sure that it is done properly if the adai has a shining texture and doesnt have broken edges. 
Wish you all a long happy life with your partners...
Ciao till next time...Have fun! Vidya.

Kesari is a sweet dish made of rava. It can be made plain or with any of the fruits like banana, mango or pineapple.
I had a lot of mango pulp and decided to make mango kesari. 

Prep. time: 15-20 mins
Makes 3-4 cups.


Rava (sooji): 2 cups
Mango pulp: 1 cup
Sugar: 1 1/2 to (2 cups if you have a sweet tooth)
Ghee: 3/4 cup
Milk: 3 cups
Water: 1/2 cup
Mango essence: a few drops (optional)
Cardamom: 2 nos. (optional)
Cashews and Raisins for garnishing (optional)


Heat a heavy bottomed pan and add two spoons of ghee.
Roast the cashews and raisins and keep aside.
In the same pan, add the rest of the ghee. When melted, add the rava and roast till light golden brown.
Add the milk and water and mix well without lumps. (Some recipes suggest boiling the water/milk first and adding the rava to it. I prefer this way since it doesnt give any scope for lumps.)
Cover with a lid on a low-medium flame till the rava is cooked.
Next add the sugar and mix well. Add the mango pulp, essence and cardamom and mix well.
All the ingredients will combine well and you will see the ghee seperate a bit at the sides. 
Your mango kesari is ready. 
Garnish with cashews and raisins and serve hot.

Ciao till next time...Have fun! Vidya.
Maddur Vade is a snack named after the town Maddur in Mandya. This is one thing which no one would want to miss when travelling from Bangalore to Mysore :)
Its named vade but is quite crisp like thattai and here goes the recipe...


Rice flour: 1 cup
Maida/ All purpose flour: 1/2 cup
Rava/ Semolina: 1/2 cup
Red onion: 1 medium
Green chillies: 5-6 nos. (or as per taste)
Red chilli powder: 1 tsp 
Asafoetida / hing: a few generous pinches
Curry leaves: a sprig
Cashewnuts (chopped): 1 tsp (Optional)
Salt as per taste
Water for kneeding
Oil for deep frying


In a bowl take the flours and rava and add the chopped onions, green chillies, curry leaves, chilli powder, hing and salt and mix well.
In a pan, heat the oil for deep frying.
Add a spoonful of warm oil to the bowl with the flour mix.
Kneed this into a dough by adding water. It should be slightly thinner and softer than the chapathi dough. 
Make small flat rounds out of the dough by patting onto a plastic / butterpaper sheet.
Deep fry till brown and crisp and serve hot with chutney. 
Tastes awesome even without any side dish.

Ciao till next time...Have fun! Vidya.
Had a can of pillsbury dough sheet which I had to finish and was bored of the regular vegetable filling for the same. I found this recipe for Danish rolls on the dough can. 


For the Rolls:

Pillsbury crescant rolls/ dough sheet: 1 can
Shipped cream cheese: 1 cup
Powdered sugar: 1/2 cup
Lemon: 2 tblsp
Any Jam/ Fruit preserves: 4 tspn

For the glaze:

Powdered sugar: 1/2 cup
Vanilla extracts: 1 tsp
Milk: 2-3 tspns


Preheat the oven to 350 F. 
Mix the cream cheese, lemon and sugar in a bowl, whip together and keep aside.
Spread the dough sheet and cut them to 8 pieces.
On each piece, place about 2 tablespoons of the cream mixture and roll it on the longer edge and seal it completely.
Stretch the rolls a little bit and then coil them into spirals.
In the middle place about 1/2 a tspn of jam or preserve in each piece.
Bake till they are golden brown (about 25-30 mins).
In the mean time, make the glaze by mixing the sugar, vanilla and milk. 
Add sufficient milk to make a drizzling consistency. 
Once baked, use a fork to drizzle the glaze on the warm rolls.

Kids will love this and will serve as a good snack for them.

Do not glaze when hot, this would melt the sugar in the glaze (I did it when the rolls were not cooled enough and the drizzle wasnt up to the mark).

One variation for this would be to make plain rolls and spread a layer of jam and sprinkle roasted pistachios and other nuts of your choice on it.
There can be several flavours for this and imagination is the limit.

Ciao till next time...Have fun! Vidya.
One of the things that I missed most when I came to US was street food like what I used to love in Bangalore. And when I say street food the first thing that comes to my mind is Gobi Manchurian. So here is my version of Gobi Manchurian. Hope you like it.


Gobi / Cauliflower: 1 medium sized
Corn Flour: 2 cups
Red Chilli powder: 2 tsp
Red Onion: 1 small
Green Onions chopped: 1/2 cup (optional)
Ginger (Chopped into cubes): 1 tblspn
Garlic (Chopped into cubes): 1 tblspn
Chopped Green Chillies: 6-7 nos (as per taste)
Chopped Cilantro: 1/2 cup
Tomato Ketchup: 1/4 cup
Oil to deep fry
Salt to taste
Water for the batter as needed


Cut the cauliflower into florets, wash well and soak in water and a pinch or turmeric and salt.
In a bowl, add corn flour, salt, chilli powder and add water to make the batter. The batter should be a little thinner than the ones used for bhajji. 
Heat oil in a kadai for deep frying. 
Drain the florets, dip it in the batter and deep fry them till golden brown. Keep them aside.
In a kadai add a little oil. Add the chopped green chillies, ginger, garlic, green onions and onions. Saute for a few minutes. Add the tomato ketchup and half of the salt. Saute.
Add the fried florets. and sprinkle the rest of the salt and saute well. Garnish with chopped cilantro and serve hot. You can add more ketchup as per taste.

Ciao till next time...Have fun! Vidya.

Ulundu vadai or medu vada is one of my favourites. Its a deep fried dish made out of urad dal. Here is the recipe.


Urad dal: 2 cups
Green Chillies: 5-6 nos
Red Onion: 1 medium sized
Ginger (grated): 1 tsp
Hing: a few pinches
Curry Leaves: a sprig
Salt as per taste
Oil for deep frying


Soak the urad dal for a couple of hours in water.
Grind the dal in a mixer with very less water into a smooth paste.
Add the finely chopped onions, green chillies, ginger, curry leaves, hing and salt. Mix well.
Heat oil in a kadai on a medium flame. 
Grease a plastic sheet / butter paper, add a handfull of the batter, make a small hole in the middle and deep fry till golden brown and crisp. 
Serve hot with Coconut / mint / tomato chutney and sambhar.

Hope you like it....Ciao till next time...Have fun! Vidya.

Hey guys... Wish you all a very Happy New Year!!

With new resolutions, new hopes, new ideas and new experiments starts another year!

Suddenly on new years eve I came up with the idea of trying my hand at baking. This recipe is what my cousin uses...So Radhika, here I post your Eggless Dates Cake recipe!


Dates: 18 nos.
Milk: 3/4 cup
Sugar: 3/4 cup
All purpose flour: 1 cup
Oil (preferably canola): 1/2 cup
Baking soda: 1 tsp
cashews/walnuts crushed: 1 tblspn


If the dates are not deseeded/pitted, Soak the dates in warm milk overnight and remove the seeds. Add the sugar and grind the dates into a smooth paste using the milk used for soaking them. Add oil and mix. Sieve the flour and baking soda, add to the ground mixture one table spoon at a time and mix well. Add the nuts and mix.

Preheat oven to 350F and bake the cake in a greased baking dish for 30-40 mins.
To check if the cake is done, insert a knife at the centre of the cake and it should come out clean.

I tried the buttercream icing too. I had to manage the coloring with whatever I had that day and the color combination was not very satisfactory, but the taste was fine and everyone loved it.

For the icing, I used:

Butter: 1/2 cup
Confectioners Sugar: 3 cups
Vanilla extract: 1tsp
Milk: 2 tblspns

Mix all the ingredients except milk and blend with a hand blender.
Seperate this into portions needed for different colors.
Add the coloring and change the consistency by using milk as required (for spreading or decorating)

Corn syrup can be used in place of milk for dilution.

Ciao till next time...Have Fun! Vidya.