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December 17, 2014

Eggless Tutti Frutti Cookies Recipe/Fruit Cookies-Christmas Recipes


When i posted eggless tutti frutti cake recipe,i got request from some of my readers to post tutti frutti cookies too.Even i wanted to give it a shot for long time.So i tried it yesterday for the first time by searching the net.As most of the recipes were similar,i tried it confidently without any confusion.It came out really well and it was tasting more like butter cookies.I am happy to share this yummy,buttery cookies recipe for this Christmas 2014 and it is perfect for parties & other celebrations too.Try this for your kids.They will enjoy it !

eggless tutti frutti cookies recipe-1

Eggless tutti frutti cookies recipe

Eggless tutti frutti cookies recipe Eggless tutti frutti cookies for Christmas celebration
Cuisine: Indian
Category: Baking
Serves: 15nos
Prep time: 50 Minutes
Cook time: 15 Minutes
Total time: 65 Minutes


  • Maida/All purpose flour - 1 cup
  • Unsalted Butter - 6 tbsp ( softened, at room temperature)
  • Tutti frutti – 1/2 cup
  • Powdered sugar - 1/2 cup
  • Milk powder - 1 tbsp ( optional)
  • Milk - 1/2 tbsp - 1tbsp
  • Vanilla essence - 1 tsp

  • Take powdered sugar & softened butter in a bowl.Mix well with a whisk until creamy and soft peaks appear.Beat it well for 5 minutes.
tutti frutti cookies 1
  • In a bowl,mix maida, tutti frutti and milk powder(optional). Add this mixture to the beaten butter mixture.Mix well and make a crumbly dough.Add 1/2 or 1 tbsp of milk and knead a soft non-sticky dough.
tutti frutti cookies 2
tutti frutti cookies 3
  • Roll the dough to a log shape and wrap in a plastic sheet.Freeze it for 45 minutes.Remove and cut into 1/2 inch thick cookies. You can also roll the dough in a polythene sheet and cut in desired shapes.
tutti frutti cookies 4tutti frutti cookies 5
  • Preheat oven in convection mode for 180c.Arrange in the cookies in a butter greased baking tray.Bake it for 15 minutes.The sides of cookie will turn slightly brown.Remove the cookie tray and let it cool.Initially they look soft when hot but it becomes crunchy after cooling down completely.The cookies will come out without sticking to the plate.Suppose if it sticks to the plate after it cools down,bake them again for 2 minutes & then remove,let it cool.You can find the actual taste of these cookies only after they cool down completely.Store in an air tight box.Hope it stays good for 3-4 days.
tutti frutti cookies 6
Enjoy !


  • Adding milk powder is optional.
  • Adjust the quantity of tutti frutti as per your wish.But if u add more,cookie may turn soft n chewy.So take care. 
  • If u don’t have tutti frutti in hand,replace it with finely chopped dry fruits.
  • You should bake the cookies till the sides of cookie turn golden brown as u see in the picture.

Try this yummy,colorful tutti frutti cookies for this Christmas & let me know ur feedback.
Merry Christmas Smile

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December 15, 2014

Rasam Recipe-South Indian Rasam

This is my basic South Indian style rasam recipe which i learnt from my Aachi.I make this rasam almost everyday without using homemade or store bought rasam powder and dal.Instead i make it with freshly ground rasam powder.My MIL like this rasam a lot & this is my daughter’s favourite Rasam mammu tooWinking.Last year i shared my dad’s Easy rasam recipe using Instant rasam powder.This is also very similar to that but the ingredients of rasam powder differs slightly.As we are using freshly ground powder,this rasam comes out very flavourful but i tell you it tastes the best when prepared in advance.It needs some standing time for all the flavours to infuse.Beginners and bachelors can also try this recipe.U can make this powder using a small mortar & pestle if u don’t have a mixie.Now lets see how to prepare this yummy rasam recipe.Soon i will post more rasam varieties here.

Rasam recipe

Rasam recipe Everyday rasam recipe using freshly ground rasam powder.
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


  • Tamarind – Medium gooseberry size
  • Ripe tomato - 1 no
  • Turmeric powder – 1/8 tsp
  • Salt & water – as needed
  • Sugar – 1/8 tsp
For Rasam powder
  • Dhania/Coriander seeds - 1/2 tsp
  • Pepper - 1/2 tsp
  • Cumin seeds/Jeera – 1 tsp
  • Garlic - 4 nos
  • Red chilli - 1 no
To temper
  • Cooking oil OR Ghee - 2 tsp ( I use oil) 
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Red chilli - 1 no
  • Hing – a pinch
  • Curry leaves - few
Coriander leaves - to garnish

  • Soak tamarind in warm water for 15 minutes.Take the extract using 1 cup of water and add the finely chopped or crushed tomato,salt,turmeric powder to it.Take all the ingredients in a mixie jar for rasam powder and grind it coarsely( Red chilli is missing in the below picture.Sorry,i forgot to keep it).
Rasam recipe-2

  • Heat a kadai with 2 tsp oil and splutter mustard seeds,jeera and pinched red chilli. Add the tamarind extract mixture and a cup of water.Boil well for 2-3 minutes till raw smell goes off completely.Add hing while it boils.
Rasam recipe-1
  • Now add the freshly ground rasam powder, sugar and add 1/4 cup of water.Allow it to give a full roll boil only once and switch off the flame immediately.Garnish with finely chopped coriander leaves and transfer the rasam to a bowl. Give a standing time of one hour and serve with hot rice and papad.

Rasam recipe-3
Enjoy !


  • U can also add store bought rasam powder to replace this powder.In that case,add 1-2 tsp of it based on the spiciness u need.
  • U can also 2 tbsp of dal water along with tamarind extract if u wish.
  • Dhania adds flavor to this rasam but it takes some time to lend it.So prepare this rasam at least one hour in advance.U can reheat at the time of serving.
  • Coriander leaves is a must n should for garnishing.
  • U can use ghee for tempering but i like using oil.

Enjoy this rasam with hot rice adding a drop of ghee.It tastes yum ! This is my daughter’s Rasam Mammu bowl when she was a kid Happy.

Rasam rice


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December 11, 2014

Eggless Gingerbread Man Cookies With Royal Icing- Christmas Recipes

Eggless ginger bread men cookies & fruit cake are the ones that flash in my mind whenever i think about Christmas recipes.Last year i shared eggless fruit cake/Plum cake and this year i tried these ginger bread cookies with royal icing for the first time and i was completely happy with the results.I was looking for some gingerbread recipes without molasses and eggs and I found them here.As i have not seen or tasted these cookies,i passed some of these cookies to my friends who had already tasted them in abroad and got thumbs up from themApplause.Raksha was very much excited to see a batch of cookies with royal icing and she herself started decorating them enthusiasticallyHappy.Though i am not happy with the decoration i did,i was satisfied with the cookies.I hope i can make perfect icing in my next attempt.After baking these cookies,i am much more confident to try some more Christmas special cookies like snowball cookies,tutti frutti cookies and sugar cookies.I will try to share them in upcoming weeks.Friends, do try this cookie recipe even if you are a beginner or first timer.I am sure u will get it perfect.I got these cookie cutter from Institute of Baking and Cake art,Bangalore.Don’t worry if u don’t have a gingerbread man cookie cutter.You can try in any other shapes as u like.The best thing with this cookie is that the dough can be made well in advanced,refrigerate and make it for Christmas parties or get together.These cookies are considered as one of the special Christmas gifts too.So try these cookies, wrap them in a sheet and gift your nears & dears for this Christmas 2014 ! Enjoy Party.Check out my eggless tutti frutti cake recipe if interested !
Lets see how to make these awesome gingerbread man cookies recipe below..

Icing done by my daughter Raksha Silly

Eggless Gingerbread Men Cookies Recipe

Eggless Gingerbread Men Cookies Recipe Eggless gingerbread men cookie with royal icing
Cuisine: Indian
Category: Cookies
Serves: 30 nos
Prep time: 10 Minutes
Cook time: 12 Minutes
Total time: 22 Minutes

1 cup = 200 ml
  • All purpose flour/Maida - 2.5 cups
  • Unsalted butter - 100 gms
  • Powdered jaggery - 1/2 cup ( somewhat tightly packed)
  • Honey – 1/2 cup
  • Baking powder - 1 tsp
  • Cooking soda/Baking soda - 1 tsp
  • Dry ginger powder - 1 tbsp
  • Cloves powder - 1/2 tsp ( i ground 15 cloves)
  • Cinnamon powder - 1/2 tbsp
  • Nutmeg powder - 1/2 tsp
  • Black pepper powder - 1/2 tsp ( freshly ground)
  • Icing sugar – 1/2 cup
  • Cornstarch/corn flour – 1.5 tsp ( i used corn flour)
  • Lemon juice – 1/2-1 tsp
  • a few drops of food coloring
  • Milk or water – 2 to 3 tsp

  • In a wide bowl,take the powdered jaggery and butter in room temperature.Beat them using an electric beater till it turns creamy and fluffy.Now add the honey and again beat the mixture till they get combined well.
gingerbread man cookies-1
  • In another bowl,take maida and all the powders.Mix well and sieve them.Set aside
gingerbread man cookies-2
  • Add this sieved maida to the creamy butter mixture and fold them gently.Now use your hands and make a non-sticky dough.Knead the dough well ( do not beat it) in a lightly dusted surface.Use very little maida for dusting only if its needed ( i dint dust the surface.I just made a non-sticky dough and proceeded.My dough was just right for this measurement)
gingerbread man cookies-3
  • Now wrap the cookie dough in a cling wrap or polythene sheet and refrigerate them for 30 minutes.After 30 minutes,remove the dough and make a small ball out of it.
gingerbread man cookies-4
  • Dust the work surface with maida and roll the dough using a chapathi rolling pin.Make sure dough is not sticky.Roll it for 1/4 inch thickness.Make it thin.If u make it thick,cookie will become chewy.So roll it thin and uniform.Cut it with the cutter.

gingerbread man cookies-5
  • Arrange the cookies in a greased baking tray.Preheat the oven at 180c in convection mode and bake at 180c in convection mode for 10-11 minutes till they turn light brown.Keep an eye after 8-9 minutes.Take the tray out and cool them completely by keeping them in racks.The cookies will seem a little soft when hot but they will become crispy once they have cooled completely.
gingerbread man cookies-6
  • Store in an air tight box till u make decorations.Prepare the icing and proceed.
  • For Royal Icing,sieve the corn flour & icing sugar.Add a tsp of lemon juice and a tsp of milk/water.Mix well to make a smooth paste.If the consistency is too thick,add a tsp of more milk and make a creamy paste.Divide the icing into small portions and add your preferable food colors.Fill the icing in a plastic bag or zip lock cover and do the icing.Decorate the cookies as per ur wish.Initially icing seems to be thin but it will thicken as time proceeds.I felt the taste of icing was very similar to glucose ;)gingerbread icing
gingerbread royal icing
Wish u all merry Christmas and a very happy new year in advance !


  • Make sure your cookie dough is non-sticky.Do not add more flour if u feel the dough is sticky.It makes the cookie chewy.
  • U can also replace all these spices with “All spice Powder”.In that case,use 1-1.5 tsp of it.
  • Roll the cookie dough uniformly thin else cookies may turn chewy n hard.
  • After baking the cookies for 10 minutes,u may feel it soft to touch.But it will become hard n crispy once it cools down completely.
  • First make one batch of cookies,check whether it has come out perfect after cooling down.Then make the remaining batches by adjusting the baking time.

Try these gingerbread man cookies for this Christmas and gift ur dear ones Smile

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December 10, 2014

Kothavarangai poriyal/Cluster Beans Curry recipe

cluster beans poriyal
Today i wanted to share Eggless Gingerbread Man cookies recipe here.But unfortunately i couldn’t finish it on time.I will make that post tomorrow.So i am sharing this cluster beans poriyal recipe which i had scheduled for next week.My Father-in-law is fond of cluster beans sambar.So he used to buy kothavarangai/cluster beans very often.My MIL used to make sambar and this poriyal with it.Its a very easy and yummy poriyal recipe which can be made under 15 minutes.As it has no grinding job,bachelors can also try this recipe.You can make it with or without onion.It tastes good in either ways.It goes well with more kuzhambu & sambar sadam.Lets see how to make this easy kothavarangai poriyal recipe for rice.

Kothavarangai poriyal/Cluster beans curry recipe

Kothavarangai poriyal/Cluster beans curry recipe Kothavarangai poriyal/Cluster beans curry recipe-Tastes the best with More kuzhambu and sambar !
Cuisine: Indian
Category: Side dishes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


  • Cluster beans/kothavarangai – 1 cup ( finely chopped)
  • Sambar powder - 1/2 - 1 tsp
  • Yellow moong dal - 1 tbsp
  • Big onion - 1 no
  • Sugar – 1/2 tsp
  • Grated coconut – 1/4 cup
  • Tamarind – a big pinch
  • Salt & water - as needed
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds/Jeera – 1 tsp
  • Curry leaves - few

  • Wash the cluster beans.Discard the head and tail portions and chop it finely. In a kadai,heat 1/2 tbsp of oil and saute the cluster beans for a minute.Then transfer this to a pressure cooker base and add yellow moong dal,tamarind,sambar powder,salt and little water( I kept in a small tiffin box and cooked it along with dal in pressure cooker).
cluster beans poriyal-1
  • Pressure cook in high flame for 2-3 whistles.Tamarind will be cooked well and mashed with vegetable.Open the cooker and drain excess water if any ( if u don’t want to discard the excess water,let it be with cluster beans). Heat a kadai with oil and temper mustard seeds,urad dal and cumin seeds.Add onions and saute till transparent.
cluster beans poriyal-2
  • Now add the cooked cluster beans( if adding with excess water,allow it to boil well and drain) and boil well for minute.After the poriyal becomes dry,add sugar and mix well.Lastly add grated coconut,mix well and switch off the flame.Serve with rice,gravy/kuzhambu and papad !
cluster beans poriyal-3
    Enjoy !


    • Adding onions is optional here.If we make this poriyal on no moon day/Ammavaasai,we make it without onions.It tastes good in either ways !
    • Adding little tamarind helps to overcome the mild bitterness of cluster beans.

    Try this yummy kothavarangai poriyal and serve with rice n gravy !I served it with broad beans sambar Smile
    cluster beans poriyal 2

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    December 8, 2014

    Vazhakkai Poriyal Recipe/Raw Banana Curry(With Fresh Masala)

    vazhakkai poriyal

    Usually we make vazhakkai poriyal for keerai sambar using this way.But recently my MIL made vazhakkai curry aka poriyal using freshly ground spices.We prepared this as a side dish for mor kuzhambu & Pulisaaru(Vendhaya rasam).It was awesome.Basically i love any poriyal if its made with freshly ground masalas like my baby potato curry and ennai kathrikai poriyal.So i was very happy when my MIL made this for me.Friends,try this raw banana curry if u are looking for a change from your usual poriyal recipe.U will love it.U can also try this without Onions & garlic but these ingredients render a special flavor to this curry.Soon i will share my mom’s vazhakkai podimas and fry recipes here.Lets see how to make this yummy vazhakkai poriyal recipe for riceSmile


    Vazhakkai poriyal/Raw banana curry recipe

    Vazhakkai poriyal/Raw banana curry recipe Vazhakkai poriyal/Raw banana curry recipe using freshly ground spices - Tastes the best with More kuzhambu and rasam !
    Cuisine: Indian
    Category: Side dishes
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 15 Minutes
    Total time: 25 Minutes


    • Raw banana/Vazhakkai - 2 nos ( small)
    • Turmeric powder - 1/4 tsp
    • Salt & water - as needed
    To grind
    • Grated coconut - 3 tbsp
    • Dhania/Coriander seeds - 1.5 tbsp
    • Jeera - 1 tsp
    • Red chillies - 2 nos (I used very spicy chillies.Use 4 nos for normal chillies)
    • Big onion - 1 no
    • Garlic cloves - 2 nos (optional)
    • Tamarind - a small piece (1 seed)
    To temper
    • Coconut oil - 1.5 tbsp
    • Mustard seeds - 1 tsp
    • Urad dal - 1 tsp
    • Curry leaves - few

    • Wash and peel the skin of raw banana.Chop into thin roundels and immerse in water till use.
    • Grind all the ingredients given under “to grind” except onion,jeera and garlic coarsely adding little water.Lastly add chopped onion,jeera and garlic and grind it to a paste.
    Vazhakkai poriyal 1
    Vazhakkai poriyal 2
    • In a wide plate or bowl,take the raw banana pieces,turmeric powder,ground paste and salt.Mix well.
    Vazhakkai poriyal 3
    • Heat oil in a kadai and temper all the ingredients given above.Put the masala coated raw banana pieces and saute in low flame for few minutes.Add little water (say 1/2 cup) and cover cook till banana pieces are done.Do not over cook the pieces.After it is cooked well,remove the lid and saute the mixture in high flame for few minutes till the mixture becomes dry and turns golden brown.
    Vazhakkai poriyal 4
    • Serve with rice,gravy/kuzhambu and papad !

    Enjoy !


    • While cooking raw banana,keep checking once or twice in the middle and add water if needed
    • Increase the quantity of chillies for more spicy taste.
    • Use Byadgi chilli for nice color.In that case,add more chillies to get spicy taste.
    • Addition of tamarind helps to remove the slight bitterness from Raw banana.But its optional.
    • You can also replace vazhakkai by potato,pumpkin and brinjal.
    • It tastes the best with rasam rice and mor kuzhambu.

    Enjoy this flavorful,spicy vazhakkai curry with rice & gravy ! Tastes yumm!!
    Raw banana curry

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