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Monday, March 28, 2011


       I tasted Shahi Tukra aka Shahi tukda in ‘Ganges’ restaurant 4 years back! After that never again. I had a recipe in my hand written cook book(written and given by my mom Happy). So few weeks back I had a craving for some sweet and thought of trying this Shahi tukda recipe. I don’t know the difference between this shahi tukra and Double ka meetha,hope both are only same recipes with different names.

     Deep frying in ghee gives the original royal taste,but if you are calorie conscious, just toast in a OTG or bread toaster till golden brown. The bread slices should be crisp evenly,which is very important. Otherwise the dessert will turn soggy and you have to name it pudding!!Laughing


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Thursday, March 24, 2011

sambar sadam     
   When I posted keerai poriyal recipe, the background item ‘sambar sadam’ was catchy to some of you. Special effort from Sharmi to post this recipe for sambar sadam,as she always asked me to post it soon and if I ever not post this now,she would squeeze my neckFeeling beat up.I do nothing special,I almost make similar to arachuvitta sambar and mix it with cooked rice and dal,that's it..


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Monday, March 21, 2011

       As I have mentioned in this post, I am craving for brownies now and then since the time I tasted them… I badly wanted to try this Yogurt brownie recipe, after I found it in the Library borrowed cook book. It was very simple to try and also liked the fact that it had no egg!
Yogurt brownies,without egg


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Thursday, March 17, 2011

      I had soya chunks/nuggets in my hostel canteen,when I was studying in Trichy. We get mixed vegetable kurma with soya chunks in it. My friends told that it was soya chunks when I was clue less about it. And I loved it very much when I had it for the first time itself. But I have never thought of asking my mom to cook it for me,don't know why!   


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Monday, March 14, 2011

          I got a juicy flavourful ‘Dole’ pineapple from Fairprice, I enjoyed as such the cut fruit slices,but made juice for my kid and hubby… Instead of going for a plain juice I got inspired from a cookbook,but made it simple in my own way… Pineapple is always our family favourite fruit,always love the drinks with pineapple too..
Pineapple lychee drink



Thursday, March 10, 2011

Carrot halwa-1

A classic sweet recipe simple with no complex ingredients, just cook the carrots in milk, add sugar and garnish with nuts and ghee! Thats it! ,perfect to celebrate a sweet occasion ! Well what's the occasion?  This is my 200th Post!Party In spite of blogging for almost 3 and 1/2 years, I just now managed to reach the 200th postSurprise.Yeah really!!

Carrot halwa recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 15 mins    |  Cook time: 25 mins    Serves: 3


Carrot,grated  3 heaped cups 
Milk  2 & 1/4 cups 
Sugar  3/4 – 1 cup 
Ghee  3 – 5 tblsps 
cardamom/elachi powder  A pinch 
Cashew  4 – 5 nos 
Pistachios(optional)  4-5 nos 
Salt  a pinch 

Carrot halwa-1


  1. Take a heavy bottomed pan(I used my pot shaped pressure cooker) and fry the grated carrots with a tablespoon of ghee till it turns pale in colour.(say 2-3 minutes)
  2. Fry grated carrot
  3. Add the milk and bring to boil,cook in medium flame.
  4. Cook in milk
  5. Cook till all the milk evaporates and the carrot gets cooked .
  6. Cooked
  7. When the mixture is almost dry,add the sugar and keep on stirring.(7-10 minutes)
  8. Add sugar
  9. When the mixture starts thickening,add ghee,elachi,cashews and pistachios fried in ghee.Keep stirring for more 3-4 minutes.
  10. Add ghee


  • Only the grating part is a tiring job,otherwise this is very easy to make. So you can try using a food processor for this grating job.
  • You can add less ghee than mentioned.
  • You can follow the same method and make beetroot halwa. Just replace carrot with beetroot !

When the halwa starts leaving the sides and transfer this to the serving plate. Garnish with your favourite nuts,sliced and fried in ghee!

Carrot Halwa-Gajar ka halwa


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Monday, March 7, 2011

     This is a very very simple to make recipe,my family loves it next to keerai kootu. I find making keerai poriyal simple than kootu or sambar,just stir fry the keerai,that’s it,accompaniment is ready! I am so confused with the names of the keerai, I am not sure if this is mulai keerai or arai keerai…but this has long stem which is edible,sometimes we use it to make keerai thandu sambar too..
Keerai poriyal



Friday, March 4, 2011

    I have tried vermicelli biryani from the outer wrapper of the vermicelli pack. It dint come out that good for first two times and I thought its a lame recipe. Then once we went to dinner to my hubby’s friend’s place. She had made this vermicelli biryani along with raita,poori,kurma and payasam . The meal was hearty and we loved it… I was amazed by the taste of biryani and dint recognise that it was made with vermicelli for first few mouths. I wanted to note down the recipe,but dint … I knew she had added coconut milk and mint leaves… so I tried my own way and the result was just awesome… This is perfect when you host someone for meals,you can club this along with some other dishes to make a delightful spread!
Vermicelli Briyani



Tuesday, March 1, 2011

  I love the salty,crispy biscuits flavoured with omam(carom seeds in English) those we get in bakeries … I love that smell a lot,smells divinely! I wanted to try my hands baking them too..so I was searching for the recipe.I bookmarked one which sounded easy to try, also it was with ajwain.
Oma biscuits / Ajwain biscuits   
    So I tried that one,though its not salty(its sweet and salty) the biscuits turned out very tasty and flavourful! I could smell my childhood memories …Hee hee.I made few changes to the recipes..


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