November 30, 2015

Jowar / Sorghum / White Cholam Flour - Peanut Cookies

     I have been trying different varieties of biscuits which are tasty and also healthy.  In this recipe, I have tried Jowar millet and Peanut both of which are good for health. Both are also very soft as well. Another good aspect of this cookies is that it is totally gluten free.
     The Biscuits came out well and was liked by my family.
Click here for more Jowar Recipes.
Click here for more COOKIES Recipes.

Recipe Cuisine: Indian | Recipe Category:  Baking
Preparation Time: 10  mins | Cooking time: 12 mins | Yields : 25-30 cookies

Jowar / Sorghum / White Cholam Flour
1 cup (250 ml)
Roasted Peanut
½ cup
Powdered Sugar
½ cup
Butter / Dalda / Fat
½ cup
Custard Powder (vanilla flavor)
1 tbsp
A pinch

1. Sieve the Jowar flour and custard powder together for 2 times. Keep it aside.
2. Coarsely powder the (80%) peanut without skin using the dry mixie. Just pulse 3-4 times only.
3. Preheat the oven for 200 degree Celsius for 10 mins.
4. Cream the butter / dalda / fat using the electric beater or with your fingers till it becomes fluffy and soft.
5.  Add the powdered sugar and salt with the creamed fat. Again beat till this mixture becomes soft.
6. Now add the flour mixture (from 1 ) and peanut powder (from 2). Mix them well and knead it into a soft and pliable dough.
7. Then roll the dough into ¼ inch thickness using the rolling pin on the flat surface like table top or rolling board.
8. Then cut the rolled dough into your desired shape using the cookie cutter or bottle cap.
9. Now arrange them on the baking tray and bake it for 12 mins at 180 degree Celsius. No need to grease the baking tray.
10. Allow it to cool down and store it in a air tight continer.
     Enjoy this gluten free and tasty cookies with tea.

1. I used dalda/vanaspathi, but you can use buter also.
2. Custard powder is optional.
3. No need to add milk or water to make a dough.

November 27, 2015

Tomato Carrot Soup

      Even though Tomato Soup is one of the easily available in most restaurants, there are chances that they don't add more vegetables and sometime dilute readymade syrups.

     In this recipe, I am adding vegetables in addition to tomatoes like carrot to thicken it. It is easy and quick to prepare and tastier than restaurant soups.

Recipe Cuisine: Indian | Recipe Category: Soup | Recipe Source:  Sharmis Passion
Preparation Time: 10 mins | Cooking Time: 20 mins | Yields: 4 cups (200ml)

1/2 inch
Garlic Pods
Pepper Powder
As required
Bay Leaf
½ inch
Corn Flour
1 tsp
As required

Preparation Procedure:
1. Wash and chop the tomatoes into small pieces.
2. Remove the skin of the onion and then wash the onion. Then chop the onion into small pieces.
3. Wash and remove the skin of the ginger.
4. Remove the skin of the garlic pods.
5. Wash and remove the top and bottom of the carrot. Then peel the skin of the carrot and cut it into small pieces.
Cooking Procedure:
6. Pressure cook tomato, onion, carrot, ginger, garlic (from 1-5), bay leaf, cinnamon and clove with 1 cup of water for 5 whistles in medium flame.
7. After pressure has gone, remove the lid of the pan and allow it to cool down completely.
8. Strain the water and remove the spices (bay leaf, cinnamon and clove). Then grind them into a fine paste using the strainer water in a mixie.
9. Now add the salt and mix them well. Again bring it into boil.
10. Mix the corn flour with little water without lumps.
11. Now add this corn flour mixture with the boiling soup. Also add enough water (approximately 2 cup) to bring the correct consistency.
12. After reach the boiling point switch off the flame and transfer it into serving bowl.
13. Serve with hot and sprinkle the pepper powder before serve.

   Tasty and healthy Tomato Carrot soup is ready for this Rainy season.

November 17, 2015

Masala Chaai / Masala Tea

     Hot drinks are good for cold and rainy season. Masala tea is very simple and easy to make but the spicy taste makes it very energetic than normal tea.

1 ¼ cup
Boiled Milk
¾ cup
Tea Powder
2 tsp
2 tsp
Ginger / Dry Ginger
½ inch
Coriander Seeds
2 tsp
Pepper Corns
¼ inch

1. Grind the coriander seeds, cinnamon, clove, cardamom, pepper corns and ginger into a coarse paste without water using the mixie.
2. Bring the water into boiling point and then add the ground paste (from 1) and allow it to boil for 5 mins. At this time, close the lid of the pan.
3. Then add the tea power and allow it to boil for 2 mins.
4. Now add the boiled milk and bring the mixture into boil and switch off the flame.
5. Strain the tea mixture using the strainer.
6. Add sugar and mix well until sugar dissolves.
    Yummy and tasty Masala Chaai is ready.

1. Adjust the sugar and tea powder level according to your taste.

November 14, 2015

Milagu Kuzhambu / Pepper Kuzhambu for Cold

     Heavy rains continuing in Chennai and has affected the daily rhythm of daily life. So it is good to had something spicy. I prepared a spicy recipe just for that. It is also good for cold and cough.

Recipe Cuisine: South Indian  | Category: kuzhambu
Preparation Time: 10 mins | Cooking Time: 15 mins | Yields: 1 cup

Lemon size ball
To taste
Dry Powders:

Red Chilli Powder
1 tsp
Coriander / Dhaniya Powder
1 tbsp
For Pepper Powder:

2 tsp
½ tsp
To Temper:

Gingely Oil
2 tbsp
Mustard Seeds
½ tsp
Curry Leaves
1 spring
Garlic Pods
Sambar Onion Or Big Onion
10 or ½

1. Remove the skin of the garlic and cut them into small pieces.
2. Remove the skin of the onion, wash and  then cut them into small pieces.
3. Extract the juice from the lemon size tamarind ball.
4. Roast the pepper with ½ tsp of ghee till nice aroma comes from it. Allow it to cool down and then powder it using the dry mixie jar without water.
5. Heat the oil in a pan, add mustard seeds and wait for popping.
6. Then add the curry leaves and add chopped garlic pods. Fry them for a min.
7. Now add the chopped onion and fry till they turn into translucent.
8. Immediately add the tamarind extract (from 3), red chilli powder, coriander powder and salt.
9. Mix them well and allow it to boil till the raw smell of the tamarind goes off. Now the mixture becomes ½ of the initial quantity.
10. Now add the pepper powder (from 4) and  bring it into boil. Switch off the flame and transfer it to serving bowl.
   Serve with hot rice and ghee.

1. Adjust the chilli powder according to your taste.

November 13, 2015

Herbal Tea | Home Remedy for Cold

     Rainy Season has started and there is heavy rains in Chennai and South India. Cold is one of the common effects of the rainy season, affecting elderly and the children.
     Herbal Tea is an easy and simple remedy for Cold. We can take at-least two-three times a day and it is very effective for cold.

Recipe Cuisine: South Indian  | Category: Home Remedy
Preparation Time: 2 mins | Cooking Time: 7 mins | Yields: 1 ¼ cup

Tulsi / Thulasi Leaves
Ajwain /Karpoora valli / Oma valli Leaves
1 ½ cup
Honey / Palm Sugar (optional)
1 tsp

1. Wash the leaves gently with water for 2 times.
2. Heat the water in a sauce pan and bring it into boil.  Add the leaves after the water starts boiling. Close the lid of the pan and boil for 5 mins.
3. Then switch of the flame and leave it for 2 more mins. You should not open the lid of the pan.
4. After 2 mins, strain the water using the tea strainer.
5. Mix sugar or palm sugar with the tea and serve hot (if you used).

November 10, 2015

November 5, 2015

Rose Mathri | Mathri Recipes

Mathri is a North Indian Snack. There are many varieties of Mathri. Rose Mathri is a simple variety of this. The beautiful shape appeals to kids and adults both very well.
When I was searching for Mathri recipes, I found this from a website here.

video for How to shape rose mathri 

Recipe Cuisine: North Indian | Recipe Category: Snack
Preparation Time: 15  mins | Cooking time: 15 mins | Yields : 10 roses

1 cup
Ajwain / Caramom / Omam
1 tsp
To taste
Warm Water
As required
For deep fry

1.  Mix maida, salt, ajwain and oil in a wide bowl. Mix them well with your fingers.
2. Then add warm water little by little and knead into soft and pliable dough.
3. Cover the dough with wet cloth and keep it aside for 30 mins.
4. Now take a portion of the dough and roll it into as thin as possible on a rolling board or dry table top using rolling pin.
5. Now cut this 2 inch circles using cookie cutter or cap of small jars.
6. Then place 5 circles one by one and overlap each other like in the picture.
7. Then rotate it from the first circle. Then you can get one cylinder.
8. Now cut this cylinder into two halves. Beautiful roses are ready. Do this process for remaining rough.
9. Heat the oil in a deep fry pan, add the roses and deep fry till they become golden color. You should keep the flame at low. Otherwise the roses are cooked outside but does not cooked inside.
  Yummy and beautiful rose mathiri is ready.

November 4, 2015

Sweet Urad Dal Vadai / Inippu Ulunthu Vadai

     Sweet Vadai is a really good twist on vadai; I first had sweet vadais in my sister’s in-law’s house. This is also too easy to prepare and I suggest this to beginners wanting to try their first diwali sweet.

Video for how to make vadai:

Recipe Cusine: South Indian | Recipe Category: Dessert
Preparation Time: 2 ½  hrs | Cooking time: 20 mins | Yields : 12-15 vadai
For Vadai:

Whole White Urad Dal (mulu vellai ulunthu)
½ cup
Rice Flour
1 tbsp
¼ tsp
For Syrup:

½ cup
½ cup
Cardamom Powder
¼ tsp
To Deep Fry:

As required

Procedure for Vadai:
1. Wash and soak the urad dal for 2 hours. Then drain the water completely and grind it into a fine, thick, soft and smooth paste .with little water only.
2.  When the batter looks like  butter, then this is the right consistency. This will take 20-30 mins in a wet grinder. You can grind it with mixi also. But you can get only less quantity if using mixie.
3. Then take the batter out from the grinder and transfer it into a wide bowl. Now add 1 tbsp of rice flour and salt. Mix them well with your hands.
4. Take either banana leaf or thick plastic sheet, apply oil on it and keep it aside.
4. Heat the oil in a deep fry pan, wet the hand with water and make lemon size balls from the batter.
5.  Place the ball on the oil applied sheet and press it gently. Make a hole at its center.  Then turn over the ball on your fingers and put it in the hot oil carefully.
6. Cook till the vadai becomes golden color on both sides. Take it out from the oil and keep it aside.
Make vadai from whole batter like procedure from 4-6.

Sugar syrup procedure:
1. Mix water and sugar in a bowl. Bring it to boil till the sugar dissolves completely.
2. Then strain the syrup using metal strainer and then add cardamom powder. Mix well and again bring it boil till the sugar syrup becomes little bit thick. (pisupisupu patham ot like gulab jamun syrup consistency)
3. Sugar syrup is ready and keep it aside.

Sweet vadai making Procedure:
1. Put fried vadai one by one in the hot sugar syrup and press them gently with spoon.
2. Take out from the syrup after a minute and drain the syrup from the vadai.
    Yummy, tasty and easy sweet is ready.

1. Soak when both the vadai and the syrup are hot.
2. The sweet vadai can be kept for 2 days in room temperature; you can keep it for a week if you store it in fridge and re-heat using microwave or steamer.

Click here for ulunthu vadai (methu vadai).


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