Monday, October 26, 2009

Shahi Paneer with ghee rice

Rice with a rich aroma....

Take little ghee in a pan, add 2 whole cloves, cardamom, cinnamon pieces, bay leaf each and saute. Add little cumin and fennel seeds and saute. Add 1 sliced onion, saute till light brown in colour. Add little salt to tase, soe freshly chopped coriander leaves and mix with a cup of pre cooked rice. Serve hot with paneer.

Wednesday, October 14, 2009

Coconut Barfi


2 cups freshly grated coconut
1 1/2 cups sugar
3/4 cup water
powdered cardamom (from 4 pods)
2 tbsp ghee


Place the sugar and water in a thick walled/ heavy bottom pan. Over medium heat, stir till the sugar dissolves completely and starts boiling. Keep stirring frequently and let the sugar syrup cook and thicken till it reaches 2-string consistency. When the sugar syrup has reached the desired consistency, add the grated coconut and stir well. The mixture will take on a slightly wet look from the milk in the coconut. Continue cooking the mixture stirring constantly, till it thickens quite a bit and the edges start looking white and take on a frothy appearance. At this point the mixture will be thick and somewhat dry looking. Don't worry, it will stay together. Allow to cool and harden a bit. Cut into 16 small squares. If you plan to keep this beyond 3 or 4 days, then please refrigerate the burfi, in an airtight container, after it has cooled.


300 gm - Channa dal (yellow gram)
300 gm - Jaggery
1 tsp - Cardamom powder
150 gm - Plain flour (maida)
Warm water

Boil dal in plenty of water for 10 to 15 minutes.
Drain it and grate the dal to a crude paste.
Mash jaggery well with dal.
Cook the mixture in a heavy saucepan while stirring continuously until a soft lump is formed.
Keep it aside to cool.
Knead flour with 1 tbsp ghee and flour, adding enough water, to a soft dough.
Take a small ball of dough and roll into a thick small chapatti.
Put the mixture as a filling in centre and seal the roll.

Reroll it gently and roast on warm griddle till golden brown on both sides.
Serve hot and apply a tsp of ghee on it before serving.
Makes 7to 8 puranpolis.


1 cup urad dal
¼ cup raw rice,
2 pinch orange colour and salt.
2 cup sugar
1 cup water
1 tsp rose essence (optional)
Soak dal and rice for ½ hr, grind till smooth with salt. Add colour, salt. Heat oil and deep fry, Make 1 string sugar syrup, add rose essence. Add jangiris, Serve hot.

Sweets and Savouries for Diwali

This year we have decided not to buy anything from outside and make everything at home. Whatever is possible, in little quantites. This way our family has got into the puja spirit for the past 3 weeks!

My list of Snacks:
-Mullu Murukku
-Ribbon Pakoda
-Kara murukku
My list of Sweets: (this one has more items though....)
-Coconut Barfi
-Rava Laddoo
-Banana Halwa
-Maa Laadu

I am posting the recipes here. Will click snaps together and post them later.

Diwali in South India

In the South, Diwali festival often commemorates the conquering of the Asura Naraka, a powerful king of Assam, who imprisoned tens of thousands of inhabitants. It was Krishna who finally subdued Naraka and freed the prisoners. Diwali Festival in the south is celebrated in the Tamil month of aipasi (thula month) 'naraka chaturdasi' thithi, preceding amavasai. The preparations begin the day before, when the oven is cleaned, smeared with lime, four or five kumkum dots are applied, and then it is filled with water for the next day's oil bath. The house is washed and decorated with kolam (rangoli) patterns with kavi (red oxide). In the pooja room, betel leaves, betel nuts, plaintain fruits, flowers, sandal paste, kumkum, gingelly oil, turmeric powder, scented powder are kept. Crackers and new dresses are placed in a plate after smearing a little kumkum or sandal paste.

CelebrationsIn The Morning:
Deepavali celebrations begins early in the morning. The eldest family member applies sesame oil on the heads of all the family members. Then, it's off for a bath, beginning with the youngest in the family. They emerge with new clothes and a look of anticipation at the thought of bursting crackers, which symbolizes the killing of the demon king Narakasur.

Lehiyam: But before that comes Lehiyan, the bitter concoction, to cleanse the system of its festive over-eating! Then to the crackers.

Murukku: A puja is performed for the family deities in the morning. Breakfast consists of murukku , a sweet dish and, of course, idli or dosa .

fulfilment: Some communities believe that when Narakasur was to be killed, Lord Krishna asked him his last wish. Narakasura replied that he wanted to enjoy the last day of his life in a grand manner and Diwali was celebrated. That was the beginning and the practice continued.

In The Evening: In the evening, lamps are lighted and crackers are burst. As most of the cracker manufacturing units are in Tamil Nadu, there is no dearth of fireworks here. During Thalai Deepavali, the newly weds go to the bride's parental home for revelry. Taking blessings from the elders, they burst the first crackers of the day. Usually a vast range of crackers is bought, with costs running into thousands of rupees. The Diwali Celebrations include a visit to the temple, gifts of clothes and jewelry, gorging on sweets and receiving blessings of elders. The groom's parents, brothers and sisters come down to join in the celebrations.

Monday, October 5, 2009


Shanthi has sent me this participation award for her dussehra dhanteras event. thank you so much dear.....

Veggie Penne

A moderate amount of mozzarella cheese and minimal oil makes this luscious vegetable laden pasta ideally suited to diabetics. Use whole wheat pasta to make it even more healthier.


1 tsp olive oil
1 cup finely chopped spring onion whites
2 tsp sliced garlic
1/2 cup blanched brocolli florets
1/2 cup blanched and sliced baby corn
1/2 cup capsicum slices
1/2 cup blanched and sliced zucchini
1/2 cup cooked sweet corn kernels
Salt and pepper to taste
3 cups cooked penne

For garnish:
3 tbsp grated mozzarella cheese

Heat oil in a non stick pan, add spring onion whites, garlic and saute for 4-5 mts.
Add brocolli, baby corn, capsicum, zucchini, sweet corn, salt and pepper, toss well and saute for 2-3 mts more.
Add penne and toss gently. Serve hot garnished with cheese.

Taken from Tarla Dalal's magazine.