Wednesday, September 30, 2009

Jantikalu or Muruku - ICC - September Challenge

This is the first time i m into Indian Cooking Challenge. This month recipe Muruku is my Kuttu's Favourite. That's why eventhough i entered late, i just decided i m doing it.

I normally do murukku using readymade rice flour and Besan flour. This is the first time i m using urad dal, My God! the aroma of muruku filled the whole house. SriValli rightly said, making rice flour @ home definitely has a kick!!

Raw Rice - 4 cups
Urad Dal - 1 cup
Water - 1/2 - 3/4 cup

For Seasoning
Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste
Butter - 3 - 4 tbsp

Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool. Grind rice  and urad dal seperately into a fine powder.
In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.Mix in the hing to the flour and finally add the butter. Gather everything well and knead into a soft dough
Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. I tried both. i felt pressing it over the paper, gives it a good shape.
Keep the flame low, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. Remove to a kitchen paper and store it in a air tight container.

Tuesday, September 29, 2009

About Me

Hey all
I m Priya Srinivasan, i live in Sharjah, UAE.

I m a Teacher/Lecturer by Profession, but at present i stay @home to look after my 3 year old Energy bundle named Narasimhan.

Teaching is my passion. Hope to join work soon after my kid starts his school.

Cooking is another art which i love. I m a Happy Person in the Kitchen.

I Believe there is no hard and fast rules in cooking.

U can add little bit of ur imagination too.

Talking about my Favourites, I love Music, i m a great fan of Ilayaraja. I love to hear others too, any good music, i jus love it.

Before marriage i didnt have any big interest in movies. Jus love watching hindi/english movies with my college friends.

Its my husband who introduced me to good movies. Some of them are Erin Brockovich, America's Sweetheart, Mamma mia, Devil Wears Prada, Notting Hill, Pretty Woman, Monalisa Smile, Roman Holiday, Sound of Music Four Weddings and a Funeral, Mr. & Mrs. Iyer, 15 Park Avenue, Manichitrathazh, Bharatham, Swathi Nakshthram, Mani Rathnam movies, Balachander movies......

Now-a-days i m watching BEE MOVIE thrice a day, oh yeah, my son watches it everyday!!!! now i started remembering all the dialoges, v can jus mute the volume and go dubbing. :)

Monday, September 28, 2009

Sweet Potato Fry

My hubby love all the Kizangu varieties (Tuberous plants). Sweet potatoes, in my home, we normally pressure cook them with little salt. eat them as such (ofcourse we peel the skin). we love it. My chithi(mom's sister), used to make it often for us. After coming to my in-law's place i learned how to make podimass with it.This Sweet Potato fry was tried just like that to see whether it tastes great like the normal potato fry. And know what?  it did, really did. Try it for yourself.

Sweet Potatoes - 3 to 4 Medium sized.
Chilli powder - 1 tbsp (u can increase this, if u want it more spicy!!!!!!)
Salt to taste

Old Snap!!!!!
Canola oil - 2 tbsp
mustard seeds - 1 tsp
chana dal - 1 1/2 tsp
hing - a pinch
curry leaves


  • Cook Sweet potatoes in a pan of water till fork tender. When the water starts boiling, Switch it off and Keep the vessel closed for 10 minutes. This way you will get fork tender Sweet Potatoes.Drain the excess water,
  • Heat oil in a Non-stick pan, splutter mustard seeds, add chana dal, hing, turmeric, curry leaves.Saute till chana dal turns brown.
  • Add cooked sweet potatoes and saute.
New Click on Tamil New Year's Day!!!!
  • Add Red chili powder and Salt and mix well. Cook in slow flame, till potatoes are roasted.
  • Do not Mix the potatoes often, this might make them mushy. Instead try giving a stir by tossing the pan.
  • Serve Warm  with any Kalandha saadam (Mixed Rice), it tastes great.

Sending this recipe to Lakshmi Venkatesh's Think Spice - Think Red Chillies Event and Sunita's World Think Spice Event and to  Srivalli's Spice your life - Kids Delight Event

Sunday, September 27, 2009

Condensed Milk Rava Kesari

It was Moolam Nakshatram yesterday, Saraswathi Aavaganam (Saraswathi pooja starts fm this day). Planned to do Rava Kesari and Muparuppu Vadai. I have always tried rava kesari with sugar, thought of using Condensed milk this time.

The Kesari came out great. My son Naras  who normally doesnt like anything swwweeett actually had a small cup of kesari. I have successfully passed in this  :)  :)

Sending this post to SriValli's Kids Delight

Semolina/Sooji/Rava - 3/4 cup
Condensed milk - 1/2 tin (400gms full tin)
milk - 1/2 cup
water - 1 cup
Ghee - 4-5 tbsp
yellow color - a pinch

Roasted Cashew nuts &; Raisins

Take a deep-pan Roast semolina in ghee till it changes color(turns golden brown, watch and dont turn it black!!!!!!!!!!). Keep the flame low,  Add Milk and water,  add yellow color and rava allow the mixture to boil,and let rava get cooked, add milkmaid. Stir Occassionally, add ghee. When the mixture starts leaving the sides of the pan, take it off the flame.

Garnish with cashew nuts and raisins.

My Son doesnt like anything which taste more Sweet!!! (Opp. to my in-laws, they jus love to have a Sweet dish even every day!!!!) so i have made the Kesari mild in sweet. if you want more sweet, pls increase the amount of condensed milk

Wednesday, September 23, 2009

Black Sesame Ladoos

Navratri - the nine sacred nights is one of the most celebrated festivals of India. This begins from the first day (Pradhamai) after Amavasya (New Moon Day) in the month of Purattasi as it is known in Tamil. This nine days festival is essentially celebrated to worship Devi and to commemorate the victory of good over evil.
Bommai Kolu is traditionally a women's festival that Tamilians celebrate during Dasshera. Every year, a series of steps is set up and kolu bommai or dolls are displayed. These dolls typically depict gods or village scenes and weddings, anything that interest u. This beautiful clay figurines of gods and goddesses are worshipped during Navaratri, viewing art as Divinity.
A kolu can be as simple or as elaborate as one likes. The woman of the house invites other women to come inspect the kolu, eat a few snacks, exchange a little gossip and go home with a couple of small goodies. Women traditionally exchange gifts of coconuts, clothes and sweets.
Here goes the recipe for the neivedhiyam/offering made during one of the nine-days. 

1/2 Cup Black Sesame Seed
5 tbsp jaggery
a pinch of salt (only addition, i made for that sweet-salt taste)

Wash Sesame seeds and sun dry them. 
Dry Roast and Grind them to a fine powder along with jaggery. Transfer the mixture to a plate and shape them into ladoos.
Sesame already has some fat in it, so while grinding it releases oil and so the mixture will hold form while shaping them as ladoos and no need to add ghee or any sort of fat.

Peanut Butter Frosting

My Hubby's Birthday was on Sep 19. Baking a cake is a bit easy now, Thanks to DK for the Eggless Chocolate Cake recipe.
I wanted to try my hand in Frosting. Searching the Net for some easy frosting recipes.
Got this recipe from It Came out well

Peanut Butter Frosting

3 cups powdered sugar
1/3 cup Peanut butter
1 1/2 teaspoons vanilla extract
About 2 tablespoons milk
With an electric mixer at low speed, mix the powdered sugar and peanut butter together. Once combined, add vanilla and milk. Increase speed of mixer to medium and beat for 1 to 2 minutes or until smooth and of spreading consistency.

For Crumb Coating and Frosting a Cake

Thursday, September 17, 2009

Quick Pasta

Pasta (Italian pasta, from Latin pasta "dough, pastry cake", from Greek παστά (pasta) "barley porridge" is a generic term for foods made from an unleavened dough of flour and water or eggs and water, and sometimes a combination of egg and flour.

Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator

What we now know as "pasta" originated in Italy. While many different cultures ate some sort of noodle-like food, composed mostly of grain, the key characteristics of pasta are durum wheat semolina, with a high gluten content, made with a technique that allows the resultant dough to be highly malleable. Thus, the many different shapes (i.e., ziti, spaghetti, ravioli) that characterize "pasta." South of Europe, in Arab North Africa, a food similar to pasta has been eaten for centuries: cous-cous

While the only basic difference between these names is the shape of the pasta, each pasta is typically matched with a particular sauce based on cooking time, consistency, ability to hold sauce, ease of eating, etc
Information source :

For More Information and Types of Pasta  :
Like all the Food Lovers i too love to watch cookery shows. i saw this recipe in Vijay TV.
Posting this for Think spice - Think Red Chillies Event and Sunita's Blog Think Spice Event

Quick Pasta

Pasta - 1/2 cup
chilli powder - 2 - 3 tsp
garlic - 1 clove finely chopped
canola oil - 1-1/2 tbsp
salt to taste

Boil Water with salt in a Skillet.  Drop pasta and cover it and wait  for 3-4 minutes. Pasta will be cooked, Drain the excess water. This is how i cooked. Check the instructions on ur pasta pack before u start,

Heat oil in kadai, splutter jeera/cumin seeds, add garlic and cook Keep the flame low. Add pasta and add chilli powder. check the salt.
cook for 2 minutes or until its all well combined

Serve it with some shredded cheese or simply with some Tomato sauce.

Wednesday, September 16, 2009

Red Chilli Thokku

lanned to make pesarttu for dinner today. When it comes to this idly, dosas the side dish is always a big thinking!!!
I was checking Kitchen chronicles and Think Spice - Think Red Chillies, caught my eye. Headed straight to my kitchen and got this chutney ready for dinner and also for the blog.


15-20 round red chillies

small lemon size tamarind
1 clove of garlic
1/4 tsp hing
2-3 tbsp jaggery
2 tbsp gingley oil.
salt to taste


Grind red chillies, tamarind, garlic, hing and salt to a fine paste using little water.

Heat Gingely oil in a kadai, splutter mustard seeds, add the chilli paste.
Keep the flame low. When the mixture starts to boil add jaggery. stir occassionally.
when oil starts leaving the sides, take it off the flame.

Can be stored up to a week.
makes a great combo with hot idlis, u can even have it with steaming rice and ghee.

I m Sending this recipe for Think Spice - Think Red Chillies event hosted by Ms. Laxmi Venkatesh of Kitchen Chronicles and Sunita's World Think Spice 

Monday, September 14, 2009

Oats Cream Porridge

Nutrient-rich Oats need not be boring always. Try these variations.

Oats Cream Porridge

Oats - 1/2 cup
Milk - 1 cup
Water - 1 1/2 cup
roasted Dessicated coconut powder - 1 table spoon
jaggery or sugar - 1 table spoon / u can even use milkmaid

Roasted Cashew

Cook Oats, milk and water together. Add Jaggery/sugar to this. Add coconut powder. Cool the mixture and refrigerate. Garnish,Serve chill.

Navrathiri Special - Sundals

Hey all
I m Priya Srinivasan, Teacher by profession but at present i m a Home Maker, staying @ home looking after my 3 year old energy bundle.
I love cooking. I have collected, tried and tested many recipes which i thought i can share.
Navrathiri is nearing, so i thought let me share some of my sundal recipes.

Rangoli Sundal

Green peas, corn, rajma, - 1/2 cup each. soak for 6 hrs and pressure cooked with salt.
in case of using forzen corn and green peas no need to soak them.

For Masala powder
Red chillies - 4
Dhaniya -1 tsp
chana dal - 1 tsp
dry roast these ingredients and grind them fine powder.

Grated Carrot
Ginger Julienne

Drain the excess water. For seasoning heat oil in a wok, splutter mustard seeds,add curry leaves. now add the to the cooked rajma, peas, corn mixture and masala powder. Mix well.
Transfer it to a bowl and garnish with grated carrot and ginger julienne.
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