Thursday, August 28, 2014

Kadalai Paruppu Sundal | Split Chickpeas Sundal

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Hello Friends,

Wish You All A Very Happy Vinayagar Chaturthi 2014

In this post, I shared vinayagar chaturthi special Sundal recipe. 

Other Vinayagar chaturthi recipe collection:

Coconut jaggery kozhukattai
Medhu vadai
Javvarasi Payasam

Kadalai Paruppu Sundal:


1 cup Kadalai paruppu or Split chickpeas
1/4 cup grated coconut
1/2 tsp Mustard seeds
1/2  tsp Urad daal 
A pinch of asafoetida
4 Green chillies
Few curry leaves
Salt to taste


1.Soak kadalai paruppu with enough water for an hour and cook it for 1 whistle in pressure cooker.

2. Once the pressure settle down, open the lid.

3. Drain the water using srtainer and keep the kadalai paruppu aside.

4. Heat oil in pan over medium flame, add mustard seed, urad dal, asafoetida in it.

5. When mustard seed splutters, add chilli and curry leaves in it.

6. Add grated coconut and saute for a minute.

7. Add kadalai paruppu  in it, season it with salt. Saute for 3 minutes and remove it from the flame.

Coconut Jaggery Kozhukattai

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1 cup Rice flour
1 1/4 cup water
1 tsp Oil
A pinch of salt
For Poornam
1 Cup grated coconut
3/4 cup Jaggery
1 tbsp of water
1/4 tsp Cardamom powder


Method for making Poornam:

1. Heat a pan, add water and jaggery in it. When jaggery dissolves completely in water, strain it to remove dust particle.

2. Pour the strained jaggery in the same pan and bring them to boil. 

3. Once it starts to boil, add grated coconut in it.

4. Keep stirring  until it thicken and doesn't stick to the sides of the pan.

5. Sprinkle cardamom powder on it and give a stir, then remove it from the flame.

6. Allow it to cool for sometime.

7. Once it cooled down, take small amount of purnam, make small ball and keep it on plate

Method for making outer layer of Kozhukattai:

1. Heat water, oil and salt in pan. Bring them to boil.

2. Once it starts to boil, add rice flour in it and Knead well.

3.  When it mixed well, remove the dough from the flame. If u feel the dough is sticky, add some rice flour in it. If u feel the dough is hard, sprinkle some warm water in it and mix well.  ( Adjust rice flour and water amount to obtain right dough consistency)

Method for making Kozhukattai:

1. Take a gooseberry size of dough, using oil and warm water, press and make it to round shape. Add Poornam in the centre. 

2. Close the sides of the dough and remove the excess dough in the tip. 

3. Heat water in Idly  maker. Grease the idly plate with some oil and place the kozhukattai on it.

4.  Close with its lid and cook for 10 minutes.

5. Remove it from the container and let it cool for sometime.

Other Vinayagar chaturthi recipe collection:

Medhu vadai
Javvarasi Payasam

Monday, August 25, 2014

DIY Mason Jar Cookie Mix Wedding Favor

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A Wedding favor or party favor is a small gift given to the guests at a party as a gesture of thanks for their attendance, a memento of the occasion. Mason Jar Cookie Mix are fabulous for WEDDING EVENT FAVORS. Cookie mix in a jar with Couple name tag and recipe tag attached with direction on how to make the cookies is the fun and Adorable gift on any Occasions like Birthday, Baby shower parties tc.,. Here i made this mason jar cookie mix in wedding theme. The Ingredients which i used here is making for choco chip and nut cookies.

Party Favor

Step 1:  Materials Required
  • 2 x 4 ounce Mason Jar
  • 2 Purple Ribbon
  • 2 Candle wick ( each 10 inch)
  • 1 A4 size White sheet
  • Glue
  • Scissor

Step 2: Ingredients for Cookie Mix

  • For each Mason Jar
  • 1/8 cup flour
  • 1/8 tsp baking soda
  • 1 tbsp of brown sugar
  • 1/2 tbsp sugar
  • 1 tbsp of cashew nuts
  • 1 1/2 tbsp mini chocolate chips
  • A pinch of salt


2 Mini Cookies

Step 3: Name Tag and Recipe Tag

I used online editing tool for making these two tags.

I created two types of label. One for Name label and other for Cookie recipe label. Recipe Tag is very important because that will provide instructions on how to prepare and bake the cookies.

Once i done the editing, i took print out of the image in A4 sheet.

Trim the labels carefully using Scissor and punch the top corner of the recipe label alone. Insert candle wick on the hole. Recipe tag and name tag is ready.

I uploaded the recipe tag image. you can use that. In case you are designing your own, here is the instruction for the COOKIE MIX RECIPE:

  • Preheat oven to 350 degrees. Combine 1 tbsp. butter (Room temperature), 1/8 tsp vanilla, and 1 egg yolk.
  • Stir all ingredients into the dry mix until evenly combined.
  • Form two small balls of dough and place at least 1-2 inches apart on cookie sheet.
  • Bake for 4-5 minutes or until golden brown.

Step 4: Arrange the ingredients in the jar

Combine flour, baking soda and salt in bowl.
Then layer in jar in the order listed.
Repeat the same process for the next jar.

Step 5: Decoration

Stick the Name tag on the Mason jar lid using Glue.
Close the lid carefully.
Tie the recipe tag and ribbon on neck of the jar.

Wedding Favor

Saturday, August 23, 2014

Brinjal Chutney | Kathirikai Thogayal

kathirikai Togayal


7 small Brinjal, chopped into small pieces
1 Onion, diced
3 Dried chilli
1/2 tsp Fried gram dal / Pottukadala
1/4 tsp of Tamarind
1 tbsp of oil
Salt to taste
To temper
1 tsp of oil
1/4 tsp Mustard seeds
1/4 tsp Urad dal
Few curry leaves

Preparation time : 5 minutes
Cooking time : 10 minutes
Serve - (3 to 4) person



1. Heat oil in pan over medium flame. Add dry chilli and fried gram dal on heated oil. Roast them for a minute.

2. Add Onion, cook untill it turn to soft.

3. Add brinjal and salt in it. Mix well and close the pan with its lid. Cook until the brinjal color changes to brown and soft.

4. Remove it from the flame and let it cool for sometime.

5. Once it completely cooled down, take them in blender, add tamarind in it and grind them into smooth paste ( add required water while grinding)

6. Heat a tsp of oil . Add mustard seeds. curry leaves and urad dal on heated oil. When mustard splutters, pour the seasoning on the chutney

Brinjal chutney
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Friday, August 22, 2014

Sour Patch Watermelon

Sour Patch are soft and chewy candy with a coating of sour sugar. In my native, we call it as "Javvu muttai". This candy is one of my fav during my childhood days. Now my kid started liking it too.  I made this sour patch with watermelon flavour. It is very easy to make and fun too. If you don't like watermelon, You can replace the fruit with your fav choice of fruits like stawberry, cherry, pomegranate. 
Sour patch


For Jellies

1 big piece Watermelon ( you will need 1 cup of Watermelon juice for this recipe )

2 1/4 tsp Citric acid

1 1/4 cup Water, divided

Unflavoured Gelatin (7 tbsp + 2 tsp)

1 1/2 cups sugar

For Coating

3 tbsp Granulated sugar

1 1/2 tsp Citric acid


40 - 50 Sour Patch Watermelons


Mold for making Watermelon Jellies

1. Line the bread baking pan with parchment paper and set aside.

Blend the watermelon chunks

1. Cut the watermelon into small chunks and discard the rind.

2. Take the chunks in the blender and blend it smoothly.

3. Strain the juice using strainer.

Combine gelatin and juice

1. Take a cup of watermelon juice in a medium bowl, add half of the water in it.

2. Add citric acid in it and stir untill it completly dissolved.

3. Sprinkle the gelatin over the juice mixture and let it sit for about 15 minutes. ( Do not stir )

Making of watermelon jellies

1. Take sugar and water in a large saucepan. Bring it to boil over medium heat, uncovered, stirring until the sugar melts.

2. When the liquid starts to bubble, stop stirring and cook until it reaches 300 F in candy thermometer.

3. Take the gelatin mixture in another saucepan and pour the hot sugar syrup into the gelatin mixture.

4. Gently place the saucepan over medium - low heat and continously stirring and cook for 5 minutes. ( Do not let the mixture to boil )

5. Pour the hot mixture into the parchment lined bread baking pan and let it sit for 3 hours.

Slice it up and coat with sugar mixture!

1. For outer coating, take sugar and citric acid in a small bowl/plate. Whisk until it completely incorporate.

2. Place a parchment paper on smooth surface and sprinkle some sugar mixture on it.

3. Unmold the gelatin block fron pan and flip it on the parchment paper.

4. Remove the parchment paper and sprinkle some sugar mixture evenly.

5. Cut into small pieces with greased pizza wheel.

6. Toss the pieces in sugar mixture and place it on the cooling rack.

7. Let the coated jellies are rest for about 8 hours, until the outer coating become hard and crunchy.

8. Store it at cold room temperature in an air tight container for upto a week.

Sour patch kids

Wednesday, August 20, 2014

Coriander Chicken Seekh Kabab

Seekh Kabab can be made with any minced meat ( lamb, chicken, beef, pork, fish, turkey)  and spices onto the skewer and cooked. It is popular dish in India and Middle East countries. This is perfect Starter/Appetizer for any parties. It goes well with flat bread & Rice varieties. I love to have this with onion cucumber Raita.

seekh kabab

Tuesday, August 19, 2014

Quail Egg Sandwich

Quail Egg Sandwich


4 Bread slices

7 Quail eggs
7  Cherry tomatoes, diced
1/2 tsp Dried oregano
2 tbsp Butter
Salt to taste


Egg Sandwich

1. Melt a tbsp of butter in large saucepan over medium heat and add cherry tomatoes, saute until soft.

2.  Pour the eggs into the pan and sprinkle some salt and oregano on it.

3. Cook for 2 minutes and remove it from the flame.

4. Take two bread slices, spread some egg filling on each bread and cover it with rest of the slices.

5. Melt butter in tawa over medium flame, place the sandwich and toast it on both sides until it turned to golden brown colour.

6. Slice them into half and serve with ketchup.

quail egg sandwich
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Monday, August 18, 2014

Baked Samosa

Baked Samosa


For dough:

1 cup All purpose flour
1/2 cup water
1/2 tsp Ajwain seeds
1/4 tsp Baking powder
3 tbsp oil
Salt to taste

For filling:
2 Medium size potato
1/4 cup carrot, finely chopped
1/4 cup sweet corn
1 onion. finely chopped
1/2 tsp of chilli powder
1/2 tsp of cumin powder
1/2 tsp of coriander powder
1/2 tsp cumin seeds
1 tbsp oil
chopped cilantro
Salt to taste


Making dough:

1. Take all the dry ingredients in bowl and whisk altogether.

2. Add the wet ingredients, mix and knead to obtain dough consistency.

3. Cling wrap the dough, until usage.

Making Filling:

1. Wash and cut the potatoes. Double boil it, and remove the skin.

2. Take boiled potatoes in medium bowl and smash it using fork.

3. Add chilli, cumin, coriander powder and salt. Mix until incorporated.

4. Add cilantro, mix and set aside.

5. Heat oil in pan and add cumin seeds.

6. Add onion, carrot and corn. Saute until it turned to soft.

7. Add potato mixture and mix well. Close the lid and cook for 5 minutes over medium flame.

8. Turn off the flame. Let it cool for sometime.

Making Samosa:

1. Preheat oven to 200 C.

2. Take the dough and divide it into 7 equal portions.

3. Dust the floor with some All Purpose flour. Take one portion and roll it into thin disc using rolling pin.

4. Fold the thin disc like cone shape and spoon some fillings in it.  Seal the edges and set aside.

5. Repeat the same process for rest of the dough.

6. Arrange the samosas in the baking pan/ tray. Bake them for 30 to 40 minutes or until it turn to golden brown colour.

7. Serve them with Mint chutney or Ketchup.

Baked Samosa
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