Friday, October 28, 2011

Aval kozhukattai recipe | Tribute to Jayashree

     Some times we could not believe certain facts suddenly. Especially, if it is a sad news. I was in the same state when I came to know one of our blogger friend, Jayasree who blogged at Experiments in Kailas kitchen passed away from this world. She was one of few bloggers I know right from the days I started blogging. She never failed to write comment on each post of mine, I too even if I miss few  posts, I go back to the archive and make sure I write comment to her posts. I have not interacted with her personally but I had a great respect towards her. I always admire her traditional recipes she had posted in her blog. For few days I was feeling so bad and she is still in my memories and will be for ever. And I took this opportunity to post one of her lovely post,when Lataji and few other fellow bloggers came up with the idea of posting tribute posts for her.

Monday, October 24, 2011

Microwave corn flour halwa recipe | Easy Diwali sweets

Corn flour halwa recipe

This is a easy to make microwave corn flour halwa, you can make within 20 minutes. If you have un-expected guests and you want to make some sweet, you can make it so soon without sweat. This is my MIL’s trade mark sweet. She learnt it through a TV show. She makes and serves this proudly as it is made out of Microwave. And every body without fail will ask for the recipe and totally get impressed too.It uses very less ghee unlike other halwa recipe.  I could not click that well to show the delicious halwa. But the recipe and the taste is the main right.. so I think you all can adjust with it…
And Before going to the recipe, I want to say a very important thing…


Corn flour halwa

Corn flour halwa recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 1 mins    |  Cook time: 10 mins    Serves: 4


Corn flour (white starch) - 1/2 cup

Sugar - 1 & 1/2 cups

Water - 2 cups

Ealchi powder - A pinch

Cashews - 5

Ghee - 2 tsp

Food colour - 1/2 pinch


  1. Mix corn flour,sugar,water and food colour in a large microwavable bowl, without any lumps.
  2. Corn flour halwa recipe step 1
  3. Microwave in high for 6 minutes. After 4 minutes in between, mix once. Again microwave for 6 minutes, stirring in between after every 2 minutes of interval.
  4. Corn flour halwa recipe step 2
  5. Fry cashews in ghee till golden brown and mix well along with elachi powder (cardamom powder). Grease a plate with ghee and pour in the plate and let it cool down for 1/2 hour or so. Cut into pieces and enjoy!
  6. Corn flour halwa recipe step 3


  • Stirring in between as mentioned is very important to ensure even cooking.
  • Do not reduce the sugar amount,as it will change the glossy look too and end up in porridge ;)
  • The whole process is made in microwave high power.
  • According to oven the cooking time varies plus or minus 2-3 minutes.
  • Consume within one or two days. Refrigeration changes the texture so it is not recommended.
  • There is a easy way to remember the recipe. 1 part corn flour,3 parts sugar,4 parts water. i.e; which ever cup u use, use the same cup and follow the ratio. Simple.

It has a texture just like jelly, but sure sweeter than that. Do try and you will agree that this is the easiest halwa you have ever made!
Celebrate a safe Diwali and see you all after the festival!

Friday, October 21, 2011

Magizhampoo murukku / Magizhampoo thenkuzhal | Diwali snack recipes


      Magizhampoo thenkuzhal – with coconut milk. Magizhampoo  is a flower which is so small in size but smells heavenly and strongly too. They sort the flower in a thread with needle and wear in the plaits as we do jasmine. This magizhampoo thenkuzhal murukku resembles the look of sorted flowers. And I assume that’s why they call this so. We make this murukku a bit different… We make it as a mildly sweet murukku with coconut milk. So it is very very flavourful and very distinct in taste. I love it very much.

Wednesday, October 19, 2011

Jalebi recipe | Diwali sweet recipes

     I have tasted Jalebi only twice before I made this on my own last weekend. First time it was from Sri Krishna sweets,Vj bought me as I said I have never tasted before. And as it was my first time, I din’t like it that much and more over, some times, in some sweets, I don’t like too much of ghee smell. Especially in Sri Krishna sweets. The ghee smell just freaks me out. But the second time I was offered at a friend’s place and it was just awesome without any over dose of the ghee smell. So I loved it. But I never got chance to go to sweet shop and buy Jalebi for myself. Thanks to the busy schedule when we go to India and my weight🙄.

Monday, October 17, 2011

Thenkuzhal murukku recipe, how to make thenkuzhal murukku

Thenkuzhal recipe - Thenkuzhal murukku preparation with step by step photo, video. The authentic recipe, made in bulk for Diwali and gokulashtami festivals.
Thenkuzhal murukku will be the main diwali snack in our households. My mom as well as MIL both make this in large numbers and store in large tins. It is very flavourful and crisp snack. I still remember my childhood days,when my mom makes this one week before diwali. From that time the festive mood will start.
 As kids, which part excites us more is while making this murukku, the last batch my mom takes out when it is half-done. That murukku will be so white and soft. Though she will give only one each that way, we love it very much and wait when my mom will finish making murukku and make this ‘aravekkaadu murukku’ – which means half cooked murukkus 😋.
Thenkuzhal-murukkuEven my MIL does the same and now too Vj loves it,so I make sure I reserve one for him and one for myself.    Unlike Kai murukku,we don’t roast urad dal that golden. We will always do it very slightly for this thenkuzhal. The recipe is more common. All of us do the same way. But here is my recipe anyways.

Thenkuzhal recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 5 mins    |  Cook time: 25 mins    Makes: 20 | Author:
Thenkuzhal recipe - Thenkuzhal murukku preparation with step by step photos. The authentic recipe, made in bulk for Diwali and gokulashtami festivals.


Rice flour/ Idiyappam flour - 2 cups

Urad dal flour - 1/4 cup

Butter + Oil - 3 tbsp

Asafoetida - 1/4 tsp

Cumin seeds or sesame seeds - 1 & 1/2 tsp

Salt and water - As needed

Oil - For deep frying

How to make thenkuzhal murukku method:

  1. First, mix rice flour, urad al flour, butter (melted),oil, asafoetida, jeera,salt well and then add water to make a non sticky dough with no cracks.
  2. Thenkuzhal murukku step1
  3. Heat oil in kadai side by side, enough to deep fry the murukkus. Fill the murukku press with this dough with murukku hole plate. I always grease some ladles and make murukku first in that then drop them in oil. This way we can make decent shapes also our hands wont feel the heat. Deep fry in medium flame.
  4. Thenkuzhal murukku step2
  5. Cook both sides till the ‘Shhh’ sound ceases and murukku turn golden in colour. Drain in paper towel and cool down completely before storing them in airtight containers.
  6. Thenkuzhal murukku step3


  • Make sure you keep the dough covered throughout to avoid drying of the dough.
  • Even if you want to make in large numbers, do it in batches. As if you make more dough and keep for while you make murukku, the last batches tend to get fried in deep golden colour,so colour may be different.
  • Make sure the rice flour you use is fine in texture. Otherwise the murukku will break. Even if the urad dal powder is coarse, the murukku will break.
  • For this murukku my mom says its not necessary to fry urad dal / urad dal flour. They just give rice and urad dal to the mill and get it ground and make murukku. So if you get ready-made urad dal flour at stores, you can use it as such too. I used store bought urad dal flour.
  • If you add more urad dal powder, then colour will vary. Also takes long time to cook and crispiness also reduces. But only if you add very much more than the mentioned ratio. Approximation works fine.
  • Butter give whiter colour and crisp texture(mom&MIL says so)
  • Make sure you deep fry in enough oil,otherwise the murukku,if touches the bottom of the pan will lead to uneven browning.
  • After few batches, you may want to top up more oil for frying,as it gets absorbed.
Tags:thenkuzhal recipe, diwali snacks, thenkuzhal murukku, murukku

This will be tasting great for weeks, you can enjoy for so many days when stored in airtight containers. The middle inside of the murukku has hole,which makes it light and crispy. Maybe that’s why they named as thenKHUZHAL ?

Sunday, October 16, 2011


         Here's the eagerly awaited  e-book from Indusladies,with 100 contributed best sweet recipes. I sent my Jangri recipe as a contribution,do check it out and download here and try out your favorite recipe for this Diwali! 
Check out my other sweet recipes too! :

milk kesariRava  kesariShahi TukdaSandeshRava LadooRas malaiRasagullaMaida burfikesar burfiKaju KatliJangriJalebiCorn flour HalwaCoconut burfiSuzhiyanCarrot halwaBadushabadam-halwabeetroot-halwa

Saturday, October 15, 2011

Khoya kesar burfi. khoya burfi, Easy Diwali sweet recipes


One of Vj’s friend here always buys sweets from Shree Mithai  when he visits Chennai for us. There will be kesar burfi for sure. I love it. Not very much, still I like it. So wanted to try for so long time. And found this recipe while googling. She even has given how to make Khoya. Though the result was not as I expected, I found this recipe as a quick and easy sweet,which you can make within minutes. Still tastes rich.
What I was expecting was a grainy texture as I tasted from Shree Mithai. But this was on a smooth side,but for peda I think it will be smooth. I bought Khoya for this from Mustafa before 2 weeks, at last used it.


Kesar Burfi (with khoya) recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 5 mins    |  Cook time: 15 mins    Makes: 20 pieces


Khoya - 1 cup

Sugar - 1/4 cup

Saffron - 4 strands

Milk - 1-2 tblsp

Elachi powder - 3 pinches

Ghee - 1 tsp for greasing

Yellow food colour(Optional) - a very small pinch

Pistachios - For garnish

       *You can use a tblsp of curd after adding sugar to get a grainy texture


  1. Take crumbled khoya and sugar in a heavy bottomed /non stick pan. Mix in medium flame until sugar dissolves and the mixture becomes gooey.
  2. khoya kesar burfi step 1
  3. Soak saffron in milk for some time and dissolve well. Add it to the khoya mixture along with elachi powder and continue mixing in medium-low flame for 7-8 minutes.
  4. khoya kesar burfi step 2
  5. Grease a pan and pour the mixture in a greased plate. Level it with a greased butter paper or any other flat thing.
  6. spread
  7. Let it set and cool down. Cut into desired shapes.You can Garnish with pistachios before setting over the top and press it.
  8. cut


  • Initially after making, there was a slight bitter taste, but after hours/next day it was not there. So don't panic like me :)
  • I also made palin burfis with khoya. In that, I added 2 drops of rose essence,it was also very nice.
  • You can add a tblsp of curd in first step if you want a grainy texture.
Consume within 2 days. Keep refrigerated. But serve at room temperature. You can shape to cute pedas too and arrange in liners, do it when it is still warm….  Its very very easy right?

Thursday, October 13, 2011

Karasev recipe, how to make karasev

Karasev recipe
Karasev recipe, Crisp flavourful with rice flour, besan and black pepper! Step by step pictures recipe. Kara sev is one my mom makes for every Diwali. My mom’s recipe is a bit different,she uses more of gram flour and lesser rice flour than I have used. I myself changed the ratio after I saw the results in ola pakoda. If we use rice flour more then we get the shade more in whiter side and also crispier snack. My hubby likes Kara sev,but am not a very big fan. So I made in small batch for him alone. Hope this will be helpful now, as many of you will be breaking your heads for what to make for Diwali. Check out my garlic karasev

Karasev recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 5 mins    |  Cook time: 25 mins    Makes: 2 Cups
Karasev recipe, Crisp flavourful with rice flour, besan and black pepper! Step by step pictures recipe.


Gram flour/ kadala mavu - 1 cup,heaped

Rice flour - 3/4 cup

Asafoetida powder - 1/4 tsp

Turmeric powder - 1/8 tsp

Pepper , crushed coarsely - 2 tsp

Jeera /cumin seeds - 1 tsp

Butter,softened - 2 tbsp

Oil - For deep frying

Salt - As needed

How to make karasev method:

  1. First sieve gram flour if it has any lumps. Take both rice flour and besan in a bowl, melt butter and add it to it. Add crushed pepper and jeera, salt, turmeric and asafoetida. Mix well. Add enough water to make a stiff dough. But there shouldn’t be any cracks. Make as a smooth dough.
  2. Karasev recipe step1 Karasev recipe step2 Karasev recipe step3
  3. Take the murukku press with the same plate we use to make murukku. Fill the press with dough and press in hot oil in large circles. Do not make too many layers.Just two circles. Fry in medium flame on both sides till the bubbles and ‘shhhh’sounds ceases.
  4. Karasev recipe step4 Karasev recipe step5 Karasev recipe step6


  • You can do the authentic way in which the dough is rubbed through a big laddle with holes. But I found it difficult as i had only a small laddle and I could not bear the heat, so this is the easier way. No big difference too.
  • Eat after a day to enjoy the pepper flavour fully.
  • Store in airtight container.
Drain in paper towel and break roughly into pieces. Store in air tight container. The pepper flavour incorporates well the next day. So start eating from the next day…

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