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February 23, 2011


PHIRNI, a famous North Indian dessert is usually made with rice soaked & grind to a smooth paste.For a change i tried with rice flour suggested by MB in her cookbook. Its very easy to make and tasted great .Its a very good replacement for Payasam .Usually Phirni looks thick. I made it little thin as per our taste.Please make it as u need.I have updated this recipe as per the suggestions given by an anonymous reader...If u want to make badam phirni, soak few badams in water , blanch & chop them finely. Add the chopped badam at the end after switching off the flame.I used badam just to garnish.


  • Milk – 1/2 litre ( around 2 cups )
  • Rice flour – 3/4 tbsp
  • Sugar – 1/2 cup
  • Cardamom powder – 1/4 tsp
  • Cashewnuts , pista & badam – Few (finely chopped)
  • Rose water  or kewara - 1/2 tsp (for additional flavor , i dint use)
  • Mix rice flour in 1/2 cup of milk and without forming any lumps.
  • Heat rest of the milk in a heavy vessel.
  • When it starts to boil ,add the rice flour paste and cook stirring constantly.
  • It takes nearly 15-20 minutes to thicken . Keep the flame medium low - high to avoid spilling.Stir now & then..
  • When the milk becomes thick add sugar & switch off the flame..
  • Stir well till the sugar dissolves completely. Check for sweetness .
  • Mix cardamom powder , rose water & chill in refrigerator (* Do not freeze )
Serve in small cups with fried nuts on top !!
  • I made it slightly thin..Add milk if u want more diluted.Adjust sugar accordingly.
  • Thickening time of milk may vary according to the heat. 
  • U can add saffron soaked in warm milk instead of cardamom powder & name it as “ kesar phirni “
  • We can use fine chiroti rawa for thickening of milk instead of rice flour.

Phirni collage
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February 17, 2011


Though i have posted some pickles from my MIL’s hand , I feel this post is somewhat special as i made it on my own using less oil for first time.The result was completely satisfactory.Click here to see another healthy , quick side dish  for rice using gooseberry if u r interested..

gooseberry pickle


  • Big gooseberry  - 12 nos
  • Red chillies – 8 –10 nos (Long variety , adjust )
  • Turmeric powder – 1/4 tsp
  • Asafetida / hing – 1/4 tsp
To dry roast
  • Methi seeds – 1 tsp
  • Cooking oil – 1.5 tbsp
  • Mustard seeds –1 tsp
  • Urad dal – 1/2 tsp
To temper
Sesame oil – 1 tbsp
  • Dry roast methi seeds in a kadai till it turns brown with a nice aroma.Powder it along with asafetida and turmeric powder.Set aside.
  • Grind the red chillies to a coarse powder. Keep aside.
  • In a pressure cooker or in an idly pot ,steam cook the whole big gooseberries without adding water.After it cools down ,cut the gooseberry into bite sized pieces .( It will come off easily when u press it with ur fingers.)
  • Then in a wide mouthed kadai add a tbsp of oil and temper the items given above.Add the gooseberry pieces and the coarse red chilly powder.
  • Mix well for few minutes till raw smell disappears.Add the salt and toss well.
  • After sometime , add the ground methi seeds mixture and mix well .
  • Make sure everything gets combined well.
  • Keep in medium flame for 2-3 minutes .Finally add the sesame oil , mix well.
  • Switch off the flame. Let the pickle cool down .
  • Transfer it to an air tight container.
  • Tastes best the next day !!
Enjoy with curd rice !!

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February 15, 2011

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February 10, 2011


When i was searching for recipes using left over idlies , i came across this kaima idly in sharmilee’s blog. I got attracted by this title & tried it on the same day.It was very nice.Thanku so much sharmilee :). Now i am posting this for my future reference.Sure kids would love this..


  • Left over idlies – 5 nos  ( cube cut )
  • Big onion – 1 no (finely chopped)
  • Tomato – 2 nos (-do-)
  • Green chilly - 1 no ( finely chopped)
  • Capsicum - 1/2 no
  • Red chilly powder– 1/2 tsp
  • Dhania powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt  – As needed.
To temper :
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Curry leaves – a few
To garnish :
Coriander leaves - few

  • Heat a kadai with 2 tbsp of oil and  shallow fry the cube cut idly pieces.( u can also deep fry)Set aside.
  • In the same kadai, add a tbsp of oil and temper the items given above.
  • Now add the  chopped onion , saute well.Add green chilly ,curry leaves & capsicum pieces.Saute well.
  • Then add tomato pieces and saute till it becomes mushy.
  • Finally add  red chilly powder , turmeric powder , garam masala powder & salt. Mix well.
  • Now add the shallow fried idlies and toss well .
Garnish with coriander leaves and enjoy eating hot !!


In the actual recipe, the idlies are deep fried .But for health concern, i shallow fried the idlies.For kids , u can deep dry & do.So its ur choice of making it.
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February 4, 2011


I learnt this from my MIL. Its a very tasty one pot meal recipe.I usually make it for dinner.I use noi arisi ( broken rice ) to prepare this upma. Its available in all grocery stores. If u don’t get this rice, u can just break the raw rice by running in the mixie once or twice. No side dish is needed. If neede it can be served with chopped onions. It can be made in jiffy.Apt for bachelors and working women!
Puli upma

Puli upma recipe

Puli upma recipe Puli upma recipe using broken rice/Noi arisi
Cuisine: Indian
Category: Dinner
Serves: Serves 2-3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes

1 cup - 200ml
  • Broken rice / Noi – 1 cup (If you don;t get broken rice,Grind raw rice in a mixie, just pulse it twice)
  • Tamarind - A big gooseberry size ( soak & extract )
  • Turmeric powder – A pinch
  • Salt – As needed.
  • Water – 2.5 cups
To temper
  • Mustard seeds – 1 tsp
  • Urad dal – 2 tsp
  • Chana dal-1.5 tsp
  • Curry leaves – A few
  • Red chillies – 4 nos ( adjust)
  • Hing / Asafetida – 3 - 4 pinches

  • In a cooker base, add oil and temper the mustard seeds followed by urad & chana dal , pinched red chillies & hing. In a bowl , soak the tamarind in warm water  for 10 mins and take the extract using 2.5 sups of water mentioned above. ( if u take the extract with 1 cup of water, add the remaining 1.5 cups of water as it is.)
  • Then add the tamarind extract to the cooker base and the turmeric powder & required salt. Add a dash of hing again. Add fresh curry leaves too. ( these two items adding at the end gives a spl flavor for this upma ) Now add the washed & drained rice into the cooker.
  • Mix it well & close the lid.Keep it for 10-15 mins or 3 – 4 whistles. Once the steam is released , serve it hot. U can make the same in rice cooker too. For rice cooker,u need to add 3-3.5 cups of water.Enjoy eating hot topped with sesame oil.

  • If u don’t have broken rice in hand,just grind the raw rice in mixie very coarsely. Run the mixie once or twice to break the rice.Then use as mentioned above.
  • Adjust the quantity of red chillies based on ur spice level.
  • Do not add more water than the mentioned quantity.Upma will become mushy.
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January 31, 2011


I got this recipe from a website. I usually make dosa & upma with rava. I found this one very easy & can be made in jiffy.Tasted so good. Do try this.I am sure u’ll like it.

rawa roti 1

 1 cup - 200ml
  • Semolina/Rava / Sooji -  1 cup
  • Sour Curd – 1/4 cup ( OR 1/2 cup of buttermilk)
  • Big onion – 1 no (Finely chopped )
  • Green chilly – 1-2 no (-do-)
  • Ginger – 1 inch piece (-do-)
  • Curry leaves – a few (-do-)
  • Coriander leaves – Few (-do-)
  • Salt & water – As needed.
  • Mix all the ingredients given above in a bowl. Add water to make the batter slightly thicker than idly batter.
  • Now in a dosa tawa , pour the batter & spread it with ur hands or spatula. ( if u find difficult to spread , add more water.)
  • Drizzle little oil around it.Cover & cook for sometime.
  • Flip it & cook for some more time.
Enjoy with the chutney of ur choice..

For variations u can also use sour buttermilk instead of curd & water ..

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December 31, 2010


I tried this from Mallika badrinath’s cookbook.It tasted excellent and easy to prepare. Its a nice combo for roti  & naan..

palak paneer

  • SPINACH/ PALAK bunches – 2  nos (medium size ) or 2 cups of leaves.
  • Paneer – 1/2 cup
  • Butter or  Ghee or oil – 2 tbsp
To grind
  • Big onion – 2 nos.
  • Tomato – 4 nos
  • Green chilly – 3 - 5 nos
  • Ginger – 1 inch piece
  • Coriander leaves – 1/4 bunch
  • Curry leaves – a few
  • Cardamom – 1 no
  • Cloves – 2 nos
  • Cinnamon stick – 1 inch length
  • Grated coconut – 1 tbsp
  • Khus khus / poppy seeds – 1/2 tsp
  • Dhaniya powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Jeera / cumin seeds – 1/2 tsp
Fresh cream or malai ( Milk skin/paalaadai) - 1 tbsp

  • Wash & chop the spinach leaves .Heat oil in a kadai and saute the leaves till it shrinks and cook well..set aside.
  • Grind all the ingredients given under "to grimd"  to a smooth paste and finally add the cooked palak .. Grind smoothly and set aside.
  • Heat a kadai with ghee / oil and add the ground paste. Saute till the raw smell disappears.
  • Take the paneer cubes and put it in boiling water for 15 mins.Put the paneer cubes in the masala and add little water.
  • Cover cook for sometime stirring in between.
  • Switch off the flame and add few drops of lime juice and a tbsp of cream . Mix well & serve..
Enjoy hot with roti, naan ..

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December 17, 2010


rava ladoo picture

My MIL is an expert in making Rava ladoo without using milk and coconut (Semolina ladoo in English). Generally South Indians make rava laddu for special occasions at home. People make this sooji ladoo just by using roasted rava. But my MIL makes it different from the usual method. Just because of this variation my husband loves this ladoo a lot. I’ve tried this rava laddu for many occasions. Its a fool proof recipe. It never went wrong. Try this and let me know friends :) I am bad in shaping the ladoos .So please bear with the irregular shapes;) Ok, lets see how to prepare rava laddu with step by step pictures.


1 cup - 250ml
  • Rava/Sooji/Semolina – 1 cup
  • Sugar – 3/4 cup (Use 1 cup if u want more sweetness)
  • Elachi / Cardamom seeds – 3 to 4 nos (powdered)
  • Ghee – 4 - 5 tbsp ( add little by little )
  • Cashews – 8 to 10 nos (break into pieces)
  • Dry roast the rava till nice aroma arises. Make sure the color of rava doesn’t change. In a mixie powder the rava , sieve it.
rava ladoo tile2
  • Powder the sugar & sieve it . Mix them well.
rava ladoo tile1
  • Now add the roasted cashews and elachi powder . Mix well.
  • Add the Melted ghee little by little and mix well. Stop the ghee when u are able to make a ball..Make even sized balls out of it and store in an air tight container. Enjoy !!
rava ladoo tile3
U can add milk and reduce ghee to make laddus . But the shelf life will be reduced..

rava laddu

rava ladoo box


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December 13, 2010

Garlic Kara Pori Recipe - Spicy Murmura Recipe - Spicy Puffed Rice With Garlic - Easy Snacks Recipes


Kara pori / Spicy puffed rice/ spicy murmura with garlic is our family favourite snack recipe which I learnt from my MIL. I usually make this with leftover/soggy puffed rice we buy for Saraswathi pooja. Its a very simple,easy to make,low calorie and tasty snacks recipe which can be eaten all through the day without guilty. Lets see how to make this spicy puffed rice recipe with garlic. Soon I will share a no garlic masala kara pori recipe.
Do check out my Beach style kara pori recipe here Smile.

Kara pori

Kara pori/Spicy puffed rice recipe

Kara pori/Spicy puffed rice recipe Kara pori recipe - Spicy puffed rice recipe with garlic flavor
Cuisine: Indian
Category: snacks
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes
1 cup - 250ml
  • Puffed rice/Murmura/Pori - 2 cups
  • Ghee - 1 tbsp
  • Roasted peanuts and fried gram dal - a fistful ( optional)
  • Curry leaves - few
  • Sambar powder - 1 tsp  
  • Salt - a pinch
  • Turmeric powder - 1/8 tsp
  • Garlic cloves - 7 nos (crushed slightly with skin)
  • Roasted peanuts & fried gram dal - a handful ( optional)

  • Take a wide mouthed kadai and add a tbsp of ghee.Spread it all over the pan.When it becomes hot,add the peanut and dal ( If adding ), Curry leaves, sambar powder,  salt, turmeric powder and slightly crushed garlic flakes ( no need to peel the skin)..Fry everything for a moment in low to medium flame.Do not burn them.Nice aroma arises. Now add the puffed rice, toss it till its coated uniformly and switch off the flame. Mix it well with the fire off and allow the puffed rice to remain in the kadai for sometime to become crispy.( Note: If u try to eat it hot, puffed rice will be soggy & soft.It will become crispy only after it cools down).
  • For variations, you can use 3/4 tsp red chilli powder + 1/8 tsp turmeric powder. You can also use leftover soggy puffed rice. No need to use crispy puffed rice/ murmura.
  • U can store this pori in an air tight box after its cool down completely and enjoy for few days with coffee/Tea.
  • You can skip garlic and make it as a no garlic version. But i feel garlic adds more flavor to this recipe.My husband likes to eat garlic with skin.But I remove the skin while eating.Finally its ur choice!
  • Use ghee for tempering. Do not avoid it. 

Crispy , yummy , delicious kara pori is ready to Enjoy with tea / coffee :)


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December 3, 2010


I wanted to try thogayal with mullangi for a long time.We all usually make sambar , poriyal & roti . I tried this way to make thogayal . It tasted yummy when mixed with plain rice & ghee.I dint find the raw smell at all.Try this ladies !! I am sure u’ll love it..

Mullangi thuvayal

  • Radish – 2 nos (medium sized)
  • Red chilly – 4 - 5 nos
  • Tamarind – Small gooseberry size
  • Urad dal – 1.5 tsp
  • Ginger – 1/4 inch piece ( cut into small pieces )
  • Salt & water – as needed.
  • Cooking oil – As needed.
  • Peel the skin & grate the radish.Saute radish with ginger in 1 tbsp of oil till it gets cooked . Saute in low flame .Then remove & set aside.
  • Roast the red chilly & urad dal with hing using 1 tbsp of oil.
  • Grind everything with tamarind, salt & water.
Mix with hot plain rice topped with ghee and enjoy !!

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