November 7, 2010

Boondhi Laddu

Posted in snacks, Sweets at 10:41 pm by kalpana

This was the time i ever tried making laddu.I gotta say, for the first time it came out pretty good.i have to thank two people – one, who i started this blog with and the other……ahem..well , i think you would know  if it is you..i leave it at that 🙂


Besan – 1 cup

Sugar – 1 cup

Rock candy (kalkandu) – few

Cashews – few

Cardamom (powdered) – 1/4 teaspoon

Ghee/ oil – for frying

Salt – 2 pinches

Baking soda – 2 pinches


For making boondhi

  • Mix besan,salt,baking soda with little water and make a thick batter.
  • Heat oil in a kadai.You can fry it in ghee too.I mixed both.This way , i got the flavor of ghee and didnt feel guilty 🙂
  • Consistency should be thick enough that  it doesnt drop  through the slotted spoon by itself
  • When the oil is screaming hot, pour about a spoonful of batter on the slotted spoon and with the help of another spoon, keep stirring the batter in circular motion over the hot oil.
  • Keep stirring the batter till all the batter is dropped in the hot oil.Cook for few seconds and drain the boodhi in a tissue paper.

For a perfect round boondhi

  1. Oil should be very hot when you drop the boondhi.So everytime ,wait for oil to get heated up.
  2. If the batter is thin, you may not get the perfect round shape.
  3. Wash the slotted spoon and wipe it with a kitchen towel after frying each batch.

For making laddu

  • Make the sugar syrup by heating the sugar with little water.
  • Keep boiling the syrup  until you get one string consistency.
  • fry cashews in little ghee and keep it aside.
  • Add the cardamom  to the syrup.
  • Add the rock candy and cashews to the bhoondi.
  • Apply some ghee to both hands.Add the syrup little by little to the bhoondi and start making laddus while its still warm.
  • Let is set for 15 minutes and serve.

April 30, 2009

cashew cookies

Posted in snacks, Sweets at 8:47 am by kalpana


This was my first cookie experiment with cashews.Taste wise it came out  good… but i would rather like the texture a  little more harder.The texture was just perfect for my 1 year old 🙂 .It was fun to watch him eat with his bunny teeth 🙂 .




  • Grind the cashews to a coarse powder in a food processor.
  • Add all ingredients in a bowl and mix it with your hand to form soft dough.You should use room temperature butter.
  • Make a log out of the dough and refrigerate for 1/2 hour.
  • Cut into 1 inch thick rounds using knife .Arrange it in a greased baking tray.
  • Arrange the cookies leaving enough space for the cookies to spread while baking.
  • Preheat the oven to 350 deg F . Bake for 12- 15 mins till they are golden brown.Time may vary depending on the size of cookies.
  • Since this cookie is so buttery i suggest you to make thick cookies just so it doesnt break while taking it out of the tray.img_3582

This pic goes to click event.

April 2, 2009

Pidi kozhukattai and Pattani sundal (dry green peas)

Posted in snacks, Sweets at 10:39 am by kalpana


Pidi kozukattai


  1. Rice flour – 1 cup
  2. Jaggery – 3/4 cup
  3. Coconut – 1/2 cup
  4. Cardamom powder- 3 pinches
  5. Salt – a pinch
  6. Ghee


  • Toast the rice flour to get rid of the raw smell on a low flame.
  • Heat  about 2 cups of water and grated jaggery in a deep pan.
  • When it boils add the coconut, cardamom,pinch of salt and mix well and reduce the heat to very low.
  • Now slowly add the rice flour to the jaggery syrup.As you add the rice flour little by little,keep stirring the mixture to avoid any lumps.
  • When the dough becomes like chapati dough,switch off the stove and allow it to cool.
  • Apply some ghee to hand,take about a lime size dough and press it hard to form kozukattai.There  are no hard and fast rules for the shape.
  • Steam the kozukattai using idli cooker or a steamer.
  • Dunk it in ghee and enjoy when it is still warm. 🙂

Note : We usually add a tablespoon of boiled indian black eyed peas .I didn’t add as i ran out of it.If you want to add ,add it to the jaggery syrup before adding rice flour.

I am sending pidi kozhukattai to STEAMED TREATS , an event hosted by shruthi



Pattani sundal


  1. Dry green peas – 1 cup
  2. Oil – 1 tablespoon
  3. Mustard seeds,urad dal – 1/4 teaspoon, 1/2 teaspoon respectively
  4. Fennel seeds – 3 pinches (optional)
  5. Curry leaves – few
  6. Chili powder – 1/2 teaspoon
  7. Onion (chopped lengthwise) – 1/2 cup
  8. Salt.


  • Soak the green peas in water for 5 hours.
  • Pressure cook the green peas in salt and water.
  • Heat oil in a pan , add the mustard seeds,urad dal,fennel seeds,curry leaves.
  • When it splutters,add onion and cook till it becomes soft.
  • Add the green peas and mix well.
  • Add the chili powder and salt (if needed).Cook for a minute.
  • serve it warm.

March 8, 2009

Sticky Rice with Mango

Posted in Sweets at 4:51 pm by kalpana

I am in love this dessert ever since i had it in my favorite Thai restaurant.This Dessert surely has a place in my top 10 favorite desserts and you will know why  when you taste this dessert :).Sticky rice with mango is a very famous Thai dessert.This is done only with thai sweet rice which has a sticky texture when cooked and hence the name,’ sticky rice’.It is available in the asian aisle of all major grocery stores.Look out for the name- ‘sweet rice’.

When i was pregnant with my son i often used to get takeouts  from a  thai dessert near my house…mmmm nostalgic! 🙂 .  I would just rush up with my main course just to get to the dessert.It’s that good! 🙂 .

This is a  very easy recipe to make yet very very delicious.img_3157


  • Fresh ripe mangoes
  • Thai sticky rice (also called as sweet rice)- 1 cup
  • Canned Coconut Milk – 1 1 /2 cup
  • Corn starch = 1 teaspoon
  • Sugar – 3 to 4 teaspoons


  1. Soak the sweet rice in water for  a minimum of 5 hours.
  2. Drain all the water from the rice and steam the rice .I used idly cooker to steam the rice.It may take about 15-20 minutes.
  3. In a saucepan, gently heat the canned coconut milk.
  4. Add  a little water to cornstarch and add it to coconut milk.
  5. Add sugar and keep stirring gently until it thickens.
  6. Add the coconut milk to the sticky rice and mix well.The end product should have pongal like consistency.
  7. To serve, Put a scoop of rice in a bowl.Add fresh cut ripe mangoes over the rice and serve.
  8. If you have leftover coconut milk sauce  ,pour it over mangoes and serve.

This goes to WYF-cuisine


February 6, 2009

sweet Pongal – just for you

Posted in Sweets at 8:43 am by messycooks

My 11 month old loves sweet pongal (anything sweet for that matter).I have never faced any feeding issues till now (touchwood 🙂 ) as he has always been a very good eater.This is one of his many favorites.When i make it for my son ,i make it only  with rice, moong dhal, jaggery and pure homemade ghee.The following recipe is how its done on occasions.


  • Rice – 1 cup
  • Moong dhal – 1/4 cup
  • Jaggery Grated – 3/4 cup
  • Ghee
  • Powdered Nutmeg – a pinch
  • Edible camphor – a pinch
  • Cardamom – 1/4 teaspoon
  • Cashew
  • Raisins
  • Salt to taste
  • Milk – optional


  1. Toast the moong dhal with ghee until you get nice aroma.
  2. Add about 3 1/2 cups of water and pressure cook the rice and dhal with a pinch of salt.
  3. When the rice is still warm mash it until its mushy using a masher or back of the ladle.
  4. Add the jaggery to a pan with little water and bring it to a boil.
  5. When the jaggery mixture bubbles up ,add the nutmeg,cardamom and edible camphor.
  6. Now add the jaggery mixture to the rice-dhal mixture and cook it on low flame until everything blends together.
  7. Heat ghee in pan and fry the cashews and raisins till they turn golden brown.
  8. Add it to the pongal and mix well.
  9. Add about 3-4 tablespoons of ghee at the end.
  10. You can add milk at the end to add richness to the dish.

When i make it for my son, I follow till step 4 and just mix rice-dhal ,jaggery syrup .I reserve some for him before adding other ingredients.He loves it!:)

This is to you kutti..he is pretending to drink from the bowl……….  🙂

This goes to Just for you Event.
Just for you is an event hosted by alka of sindhirasoi.

Note : Edible camphor and nutmeg can be very overpowering.Use it sparingly.
Disclaimer : This food may not be suitable for all babies.

June 6, 2007

Instant Rice Sevai – Quick sweet snack

Posted in snacks, Sweets at 6:29 pm by messycooks


  • Instant Rice vermicelli
  • Grated coconut
  • Sugar
  • Powdered cardamom


  1. Cook the instant rice vermicelli according to package instructions.
  2. Mix all the above ingredients and can make it in a jiffy.Cann’t get any easier than this!:)

No specific measurements .Just eyeball it and customize it to your taste .

May 22, 2007

Rava Laddu

Posted in Sweets at 10:00 am by messycooks



  • Rava (Sooji) – 1 cup
  • Sugar – 1 cup
  • Cardamom powder – 1/4 teaspoon
  • Cashews
  • Raisins
  • Ghee


  1. Fry the cashews and raisins in ghee until golden brown and keep aside.
  2. Add a little ghee to a large skillet and roast the rava till it turns light brown.
  3. Finely powder the sugar and rava .
  4. Add the powdered sugar,rava,cardamom powder,cashews raisins in a large bowl and mix well.
  5. Slightly heat the ghee and add the ghee little by little over the rava mix and start making rava laddus.
  6. To make laddus, take abt half a handful of rava mix and start working on it to make tight round balls.if it breaks you can add little more ghee.
  7. Store it in a airtight container.

Tip : Dont add ghee at once.Add little by little as needed while making laddus.

October 17, 2006


Posted in Sweets at 8:57 pm by messycooks


Hi people :)..this is my entry for JFI (Jihva for ingredients)


  • Maida ( All purpose Flour) – 1 cup
  • Butter – 2 Tablespoons
  • Sugar – 3/4 cup
  • Baking Soda – a pinch
  • Salt – a pinch
  • Cardamom Powder – 1/4 teaspoon
  • Saffron strands – few
  • Ghee for frying.


  1. Sift the maida , salt and baking soda together.Add a little water ,butter to the flour and form a soft dough.Dont knead too much.
  2. Make small balls and form patties.Gently press the middle of the patty half way through using index finger.
  3. Heat ghee ( can substitute oil for ghee to cut down on fat) in a kadai and fry the baadusha patties until light golden brown and crispy.
  4. Heat the sugar with 1/4 cup of water and stir in the sugar syrup until it becomes sticky.Add saffron and cardamom to the sugar syrup.Take it out of heat.
  5. Dip the baadusha in the sugar syrup for 2 or 3 minutes in the sugar syrup and arrange it in a serving dish.

Note : Dont keep the patties in sugar syrup for too long as the sugar syrup hardens when cooled and it will be tough to remove the patties.

October 1, 2006

Banana Sweet paniyaram

Posted in snacks, Sweets at 11:15 pm by messycooks



  • Maida (All purpose flour) – 1 1/2 cups
  • Banana – 1 (Big size)
  • Sugar – 3 tablespoons
  • Coconut ( chopped into very small pieces) – 1 1/2 tablespoons
  • Ghee – 1 tablespoon
  • Vegetable oil – to fry
  • Cardamom powder – a pinch
  • Salt to taste


  1. fry the finely chopped coconut pieces in ghee until golden brown and keep it aside.
  2. mash the banana well with hand.Add the maida, sugar,cardomom powder, fried coconut pieces,salt to the mashed banana.
  3. add little water and form a thick batter.(like vada batter).
  4. Heat the oil in kadai.
  5. Using a spoon or hand drop the batter (about the size of lemon) in the oil and deep fry till they are golden brown.
  6. Serve hot.

August 21, 2006

Akkara Adisil

Posted in Sweets at 12:03 pm by messycooks

Akkara Adisil also known as ‘Akkara Vadisal’ is one of the famous sweet dishes made in many parts of Tamil Nadu.It is traditionally done in the Tamil month of margazhi. The main ingredients are milk and rice.


Milk – 4 1/2 cups

Rice – 1 cup

Moong dhal (payatham paruppu)- 1/4 cup

jaggery – 3/4 cup

Ghee – 1/2 cup

Cashews – few

Raisins – few


  1. Add ghee to the pan and roast the rice ,moong dhal, chana dhal seperately.
  2. Add 4 and 1/2 cups of milk to the pressure pan .Add the rice,moong dhal and pressure cook the rice-milk mixture.
  3. Add a little water and jaggery to another pan.Keep stirring until the jaggery melts and remove from heat.
  4. After the pressure of the cooker is released, add the jaggery mixture to the rice-milk mixture and continue to cook on low heat until everything blends together.
  5. Fry the raisins and cashews in ghee and add it to the rice mixture.
  6. Add some more milk and ghee if its too thick and continue to cook till everything is well cooked.
  7. Remove from heat and Akkara adisil is ready to be served.

Akkara adisil is generally done in a large vessel,not in pressure cooker.It is done by slow cooking the rice and dhal in milk.Pressure cooking saves us time:-).Either ways taste will be really good.

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