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Wednesday, October 29, 2014

Arrabiata pasta is my favorite among all the pasta sauces. The reason is obvious, it’s hot and spicy! Big Grin. If I have pasta in pastamania, it will be always arrabiata pasta. I have never attempted making this at home, but once tried similarly as my pasta sauce recipe with some extra ingredients I notice when I eat it at pasta mania. It’s been a long time since I tried and clicked for my monthly contribution to Kungumam thozhi tamil magazine. Now, since I am tied up with some works, thought of posting this. Its really simple to make great tasting pasta sauces at home. No complicated ingredients or method.


Arrabiata pasta sauce recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time: 15 mins    |  Cook time: 15 mins    Serves: 3


Tomato  3, large 
Fresh ripe red chilli  3 
Garlic  3 flakes, large variety 
Tomato puree (tinned)  1/4 cup 
Olive oil  3 tblsp 
Italian seasoning  3/4 tsp 
Crushed black pepper  1/2 tsp 
Chilli flakes  1 tsp 
Sugar  1/2 tsp 
Salt  As needed



  1. In a large bowl, bring enough water, needed to immerse the tomatoes, to boil. Add tomatoes to it and wait for 30 seconds. Take it out and peel off the skin.
  2. 1-blanch
  3. Remove the white tough spot from the tomatoes, chop roughly. In a blender, puree these tomatoes.
  4. 2-grind
  5. Peel and chop garlic finely. Chop the chillies into thin circles. If you want less heat, deseed it. In a pan, heat oil in medium flame and add the chopped garlic and chilli. Fry for 2 mins in low flame without changing its colour.
  6. 3-chop
  7. Add pureed tomatoes and tinned puree. Mix well, boil for 2 mins. Add pepper, chilli flakes, Italian seasoning and mix well.
  8. 4-add
  9. Boil until thick and oil separates. If you want to dilute the pasta sauce consistency, you can add the pasta boiled water.
  10. 5-boil


    • You can use any Italian seasoning. I used oregano.
    • Always use red ripe tomatoes.
    • The red ripe chillies are highlight of this arrabiata sauce, so make sure its there in your ingredient. Green chilli will totally change the flavour, so please no.
    • Tinned tomato puree gives bright colour.
    • You can also add finely chopped white onion after step 3.

Super hot and spicy arrabiata sauce is ready to serve with pasta. I had with colorful fusilli pasta. My favorite pasta sauceLove Struck.

Arrabiata Pasta Sauce Recipe | Arrabiata Pasta recipe


Tuesday, October 28, 2014

Millets singapore

Ever since I started cooking millets, I loved it and try my best to include these healthy millets in my cooking routine. But I got only very less from my parents, just to try how I like it. After coming here in Singapore, when I started posting millet recipes, I got many queries, where do we get millets in Singapore. I saw few millets in Mustafa, but it was only kept in small quantities and the stocks were not there always. Also only 2 millets were there. So I felt it would be better if we get millets somewhere here in Singapore. Only then I got a mail from Abirami, and it was like double dhamaka for me. Yes, they supply millets across the Island and more over its organic! They asked me to do a sponsored post for them to give there trade a boost. I have never said ok for sponsored posts so far, but I could not say no to this one, as I thought it would be helpful to many. This is not a paid post, but yes, I got these millets from them to try. So stay tuned for interesting millets recipes and ideas, how to include millets in our day to day cooking in our Indian cooking for breakfasts, lunch or dinner. And I found the millets sevai very interesting, can’t wait to try it out.
thinai sevai

millet recipes


Now check out the benefits of Millets and other details about the distributors on their own words :

Millets are whole, unrefined grains packed with nutrition. They are an excellent source of fibre, protein, iron, phosphorus, calcium, and B-complex vitamins. 
-Millets have absolutely no gluten and non-allergenic, making it suitable for people allergic to wheat/gluten.
-Millets release lesser percentage of glucose and over a longer period of time, so the risk of diabetes is reduced.
-They reduce the risk of coronary heart diseases, cholesterol, and cancers.
The following  millets are available at Bhairavi Naturals.

Foxtail millet (Thinai)


Barnyard millet (Kuthiraivali)


Kodo millet (Varagu)



Little millet (Samai)


Pearl millet flour (Bajra\Kambu)

Bhairavi naturals also provides other organic products such as honey, organic groundnuts, organic sesame oil, pure cow ghee, organic groundnut oil, and organic jaggery. Please visit our website to know more details.

Please call 6100 2457 to place your order. 
Website: www.bhairavinaturals.sg
Facebook: https://www.facebook.com/Bhairavinaturals

Millets in Singapore | Organic millet Singapore


Sunday, October 26, 2014

veg rice bowl
After all those Diwali posts, Diwali celebrations and few other commitments, I gave blog a break and now thought of breaking the silence with this simple lunch menu. Its simple but really catchy is it not? This idea was given by my friend Sangeeta, after the inspiration from the KFC veg rice bowlz. Though I have not tasted this, I have seen the ad. I love the idea, looks of the veg rice bowl. I know there is nothing related to this fried rice and manchurian, yet only the name and presentation, to please your family/ kids. I can try veg rice bowl only if I happen to taste it someday :) So this is not much complicated, this post is just about presentation. I am sure you will enjoy this. I tried to post this yesterday itself as it would help you all to plan your weekend lunch, but sorry, got little busy with something else ;) Here's how I prepared this lunch menu.

Veg rice bowl - Lunch menu 49

Recipe Cuisine: Fusion  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 45 mins    Serves: 4
  1. Kept basmati rice in electric rice cooker with water ratio 1: 1 & 1/2. I kept 2 cups rice.
  2. Chop carrrot, cabbage, beans, baby corn for manchurian balls as well as fried rice. I chopped 2 carrots, 20 beans, cabbage for only manchurian ball, 4 baby corn.
  3. Chop spring onion, garlic for gravy. Keep all the other ingredients like sauces, pepper powder etc; ready.
  4. By now the rice would have got ready. Fluff it and keep ready.
  5. First mix and deep fry manchurian balls. Then toss veggies for fried rice and mix it.
  6. Lastly prepare manchurian gravy. Serve hot both rice and gravy as this tastes best when hot.
veg rice bowl

Here's links for fried rice and veg manchurian gravy.

  1. Fried rice recipe
  2. Veg manchurian gravy

You can also refer other manchurian side dishes - gobi manchurian dry, baby corn manchurian, chilli paneer gravy, schezwan baby potatoes.
Also check out this Chinese fried rice recipe.

Have a great day! :)

Veg rice bowl - Lunch menu 49

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Monday, October 20, 2014

This is my most awaited try for this Diwali. I always had this seeni adhirsam in back of my mind to try. My mom have made this 2-3 times just for my sake that I don’t like Jaggery those days. Now the story has changed. But seeni adhirasam tempts me very much when I even say that Drooling. So was waiting for Diwali 2014 to come. So for this Diwali its not the regular adhirsam, its this adhirsam with sugar. So don’t worry if jaggery is not available at the the place you live. Just try it with sugar. The method is very same as the jaggery adhirasam. Only the measures are different. I was so very happy when I tried and came out good. Thankful to my mom every time I eat this seeni adhirsam. Hope you all are gearing up for Diwali.

Adhirasam with sugar recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 3 hrs    |  Cook time: 40 mins    Makes: 15


Raw rice (I used sona masoori, or maavu arisi works best) 1 cup 
Sugar  1 cup 
Cardamom  1 
Salt  A generous pinch 
Oil  To deep fry



  1. Wash and soak rice for 3 hours. Drain water completely and spread in a clean kitchen cloth to get rid off the excess water. May be for 10 mins.
  2. Powder this rice, along with salt, cardamom in a mixer to powder. Make sure no grain is there unground. No need to sieve, just powder it fine. If you are not confident, you can sieve, but do it quickly without drying.
  3. In a bowl, pat and keep the flour tight. Keep the flour covered. In a heavy bottomed vessel, add sugar and 1/2 cup water.
  4. 3-adhirasam
  5. Dissolve sugar, bring to boil and when it reaches one string consistency, put the flame to medium or low. Keep a bowl of water and pour few drops of the sugar syrup into water. First stage, it dissolves as you drop, next stage, lays a fine thread, then comes soft ball consistency. This soft ball consistency is needed for this adhirsam.
  6. 4-syrup
  7. Now, if you pour few drops of the syrup in water, you may able to gather with fingers without getting dissolved and form a loose ball (soft ball). Switch off the flame. Keep the flame always in low as you may easily miss the consistency otherwise. Now, make a dent in the flour and pour syrup little by little.
  8. 5-consistency
  9. Be careful, you will not be needing all the syrup. Just 1/2 of the syrup and little more. So carefully add the syrup. The consistency of the dough should be thick and flowing as shown below. But not runny.
  10. 6-dough
  11. Keep aside overnight, covered. Next day, the dough will be tightened, to correct consistency. Non- sticky dough. If its too dry, sprinkle a tsp of milk and mix so that you may be able to flatten without any cracks. Make 15 equal sized balls. Keep the dough always covered.
  12. 7-balls
  13. I used a baking sheet to flatten, you can also use a piece of banana leaf or a zip loc cover for this. Flatten with sesame oil greased both in the sheet and your hand.
  14. 8-flatten
  15. Heat oil in kadai. when its hot, put the flame to low and carefully peel the adhirsam from the sheet and slide to the oil. When it gets cooked and comes up, flip carefully. Cook both sides to light golden colour.
  16. 9-fry
  17. Squeeze the oil by pressing in between two ladles. Carefully squeeze as your hands will slip. Repeat to finish the dough.
  18. 10-ready


    • Sugar syrup consistency is the important, so make sure you be careful while making syrup. Keep the flame in low or medium.
    • You will definitely not need all the syrup, so be careful while adding syrup, otherwise you will end up in too runny dough.
    • If in case the dough turns runny, you can add store bought rice flour. But add it soon. You cannot add just before making the adhirsam. Anyways adding the rice flour makes the adhirsam crispy.
    • If your syrup is past the consistency, or you add more syrup to the flour, the adhirsam dissolves in the hot oil.
    • Rice flour should be made fresh. The flour should always be moist, otherwise the adhirsam will not be soft.
    • Even the rice should not be spread more than 10 –15 mins. This will make the rice too dry.
    • Give the dough overnight resting time. This ensures the dough to be in right consistency also makes the dough smooth.
    • Also give the adhirsams standing time after frying it.
    • Make the adhirsams thick otherwise it will turn too crispy.
    • If in case the adhirsam turn chewy, keep it in idli pot and steam for a minute to make it soft.

So who all like this simple, seeni adhirsam and going to make for this Diwali? Happy Diwali :)

Seeni Adhirsam (Adhirasam with sugar) | Diwali recipes

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Saturday, October 18, 2014

Diwali Sweets recipes 2014

Recipe Cuisine: Indian  |  Recipe Category: Festival recipes

40 Diwali sweets recipes from Rak's kitchen for this year Diwali 2014! All links at one place, click on the respective pictures for the recipes with step by step pictures. For sweet recipes, sugar, jaggery, Ghee are the main ingredients for most of the sweets. Preparation and cooking time varies from 15 mins to 3 hrs, depending on the recipe. I may blog 2 more recipes for Diwali, so stay tuned! Wishing you all an advanced Happy and prosperous Diwali! :)

Mysore pak Kaju Katli Maida burfi kesar burfi

40 Diwali sweets | Diwali sweets recipes

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Friday, October 17, 2014

Badam burfi is the first successful sweet I made after marriage, learning from my MIL. I used to do it with ease each time I make. Last year I wanted to post, some how could not get it right, even after attempting 2 times. I made it after long time, so I forgot the knacks. Then again this year made once, same result, but used a short cut to get burfi. Then later I realised what mistake I did and last time I wanted to give it a try, to check if my understandings are right. I tried it again or last time and it came out perfect. Just before starting to make, I called my MIL to double confirm the ratios. The mistake I did was poured the mixture bit earlier, so go through the steps carefully before making. We make it without any ghee, only for greasing! Badam is better than cashew in terms of fat. So better choiceBatting Eyelashes.  Check other burfi recipes here in Rak’s kitchen.

Badam burfi recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 1 hr soaking time    |  Cook time: 25 mins    Makes: 35 small squares


Badam/ almond 1 cup 
Sugar  2 & 1/4 cups 
Milk  1/2 cup 
Cardamom/ elachi  1 
Ghee   few drops for greasing



  1. Soak badam for 1 or 2 hrs. Peel off the skin. If its soaked enough, then you can press and sqeeze the badam out from the skin using ur fingers.
  2. 1-peel
  3. Grind badam with milk to a smooth paste. You can replace milk with water. Do not use more water or milk, otherwise will not get burfi. Grease a plate with ghee and keep it ready. I used baking sheet to line my tray and greased it with few drops of ghee.
  4. 2-grind
  5. In a heavy bottomed kadai, place sugar with just water enough to immerse it. Say roughly 1/2 cup. Add powdered elachi. Keep the flame in medium and dissolve the sugar.
  6. 3-sugar
  7. When it starts to boil, probably one string consistency would have reached as water is very less. One stirng consistency can be checked by wiping the back of the laddle quickly with your fore finger and check between ur thumb. If a string forms then its one string consistency. Add the smoothly ground paste of almond and mix in medium flame.
  8. 4-one-string
  9. As you keep stirring, the badam gets properly mixed with the sugar syrup, no need to worry. Keep stirring in medium flame. It takes long time to get it done, so patience is important. Now the mixture will be kind of transparent and bubling everywhere. Careful with the spills. Use long handled ladle.
  10. 5-stir
  11. After 10 mins, at one stage, the mixture gets thickened and will turn opaque now. Keep stirring in medium or low flame. for 3 – 5 mins more. At one stage, the bottom of the pan also starts holding whitish frothy mixture, make sure to scrap it properly otherwise colour will change. Now the stage almost is reached, so when the whole mixture gets thicker, pour it over the greased plate and spread evenly quickly.
  12. If you are correctly pouring, the kadai will have some dry badam mixture and even the last part of the mixture will become solid as you pour. If not, pour it back and stir again for a minute.  Make sure the flame is low or medium.
  13. 6-stir
  14. Let it cool down a bit before cutting into squares. May be 15 mins, invert over a counter top and gently pat to release the burfi, then cut into squares. You can also cut in the tray itself and then invert.
  15. 7-cut


  • My MIL says for a ground cup of almond paste, you need twice the amount of sugar in the same cup. So for this recipe I measured it to be 2 & 1/4 cup. You can reduce and use 2 cups too, but I recommend 2 & 1/4 cup. Don’t think it will be too much, trust meHappy.
  • Always keep the flame medium while preparing this sweet.
  • For this burfi, ilam kambi padam is enough. That is even if the string breaks when you check its fine.
  • At the final stage, the mixture gets stuck to the bottom and changes colour, so make sure to stir well scraping from all the sides, bottom.
  • Soak enough time to peel off the badams easily. After 1 hr itself you can be able too peel.
  • My MIL even mixes grated coconut in this recipe. She grinds coconut along the badam. So if you don’t want to spend too much of badam, use coconut.
  • I suggest to make with not less than 1 cup because otherwise the badam wont get ground in the mixer. If you have small mixer jar that could smoothly grind 1/2 cup badam then you can sure proceed.
  • In case you added more water accidentally in badam paste, adjust the water quantity in sugar syrup.
  • The mixture will be hot while you pour and make sure you don’t touch by any chance. Otherwise, sure blisters.
  • You can use knife or a dosa flipper laddle (steel dosa thiruppi)to cut squares.
  • Make sure you cut squares when its warm. If its completely cooled down, squares will not be perfect.

Cool down completely and store in airtight container. Keeps good for 4-5 days at room temperature.


Badam Burfi recipe | Diwali 2014 recipes

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