September 30, 2017

Nutty Crunch Maalaadu with Preethi Turbo Chop

I went to a Blog- Jam hosted by Preethi. Preethi introduced their Iconic Table Top Wet Grinder. The Iconic Table Top Wet Grinder simulates traditional stone (Attukkallu) grinding process so that you get exactly the same quality of Idlis our elders used to make. Preethi also showcased their Turbo Chop Kitchen Appliance.

Preethi Turbo Chop: The Kitchen Appliance for today’s Nuclear family

Kitchen Appliances too evolve with the times and needs of the people. Today's families are mostly nuclear family with two kids or just one kid, Double Income No Kids families etc. In Today's households, Ladies are also harried whether they are housewives or working women. Hence the quality time for cooking is shrinking year by year. To address this need of families, today Innovative food companies are coming up with ready-mixes for every main dish from idli, dosa to rasam etc. The next important step to simplify regular cooking is simplifying making side-dishes. Indian (and South Indian in specific) Side dishes like chutneys and pooriyals have to prepared fresh and cannot be pre-packaged like tomato-sauces of the west. 

In today's regular cooking, the chopping of vegetables for these side dishes is the most time-taking and laborious activity. Though some enterprising entrepreneurs have come up with chopped vegetables packed in special sealed packages, either they are very costly or not fresh. There is also a worry about added preservatives. There are some very important drawbacks in current mixie models in the model. For example, it is not very easy to clean as removing blades from earlier mixie models is difficult and fungus would form if we do not clean it properly. Also, older appliances like mixies, grinders are not suited for cooking for just one, two or three people only.

Preethi Turbo Chop is an innovative combination of Chopper and Mini-Mixie. You can chop the ingredients in the jar through a simple-to-use push button on the top. You have to just keep pressing till you want to chop and remove when you are done. It is very safe that even kids can do it. Turbo Chop is ideal for preparing all types of chutneys, purees and chopped vegetables for poriyal ie all key side dishes of regular cooking today. Turbo Chop can also be used to prepare all types of poodi items for monthly or long term use. It can also used for crushing nuts and preparing ingredients for festival sweets. 

As Turbo Chop is very less weight, you can easily carry it while travelling also. For example, you can take it to hospitals to prepare juices. Similarly, you can take even during tours and travels to prepare chutneys, juices on the fly and avoid hotel foods.

Preethi Turbo Chop is digital kitchen Swiss-army knife in the kitchen. With Preethi Turbo Chop you have a very well researched innovation that addresses the need of today's women of all segments - always on the run Working women in IT and other Industries, cost-conscious housewives, college-goers, bachelors, elderly people etc. 

Preethi Turbo Chop is just the type of innovation that solves a nagging -issue in cooking instead of meaningless marketing gimmick innovations which flood that market all the time. Kudos to Preethi for coming up with Turbo Chop.

Preethi Turbo Chop Technical Specifications:

1. 450 W Powerful Motor
2. Stainless Steel Blade
3. 0.7 L Bowl
4. One Press Chopper
5. Easy to use and clean

Turbo Chop Mini Mixer-Grinder is a 450W compact kitchen appliance with laser sharp blades that can grind, mix, chop, and blend within seconds. This Mini Mixie is, therefore, the perfect kitchen companion.

More About Preeti Blog jam: 

Unlike other Blogger-Meets, Preethi arranged for two great talks, one by Archana of on how to take our blogs to the next level. The other talk was on improving food photography skills by Chef.Umasankar Dhanapal, Winner of IKA / Culinary Olympics ( Both the speakers gave very good tips for improving our blogging and photography capabilities.

Nutty Crunch Maalaadu with Preethi Turbo Chop:

Festival Season has already started. Easy to make sweet recipes are in demand for both beginners making their first sweet and well-versed people planning their additional sweet. Maalaadu is a simple sweet but it is not liked by many because it is sticky. Nutty Crunch Maaladu is a variant of Maalaadu which makes it non-sticky and crunchy so that kids and adults also would relish it.


Roasted Gram / Pottukadalai
1 cup
1/3 cup
Cashew Nuts
¼ cup
Cardamom Powder
¼ tsp
¼ cup
Nattu Sarkkarai / Brown Sugar
¼ cup
1. Dry roast the roasted-gram (pottukadalai) till they become hot. Don’t over roast it. Keep it aside.
2. Dry roast the badam for 2 mins or till they become hot.
3. Grind the roasted gram into fine powder without any lumps using the dry mixie jar. Keep it aside.
4. Grind the badam into small granules. Don’t grind them into fine powder.
5. Chop the cashew nuts into small pieces.
6. Heat one tbsp of ghee in a pan. Fry the chopped cashew nuts till they turn into brown in color. Switch off the flame.
7. Grind the white sugar and brown sugar into a fine powder using the same jar separately.
7. In a wide bowl, add powdered roasted gram, badam granules, powdered sugar, and powdered brown sugar, roasted cashew nuts with ghee and cardamom powder. Mix them gently with ladle or with your fingers.
8. Now heat the remaining ghee in a pan, add the hot ghee little by little in the above mixture.
9. Mix them immediately with the ladle. When you can hold the mixture to make balls, stop to adding ghee.
10. Grease your hand with oil and immediately make gooseberry size balls from the mixture and keep it aside. Allow it to cool down completely.
     Now nutty and crunchy Maladoo is ready to serve!

1. Roasting badam and roasted-gram (pottukadalai) is optional.
2. You can microwave them for 2 mins instead of roasting.
3. You can grind the badam into fine powder also.
4. The given amount of ghee is enough for this recipe. You can add if you needed.
 5. If you find that the ghee is more add more powdered roasted-gram (pottukadalai).
6. Adjust the sugar level according to your taste.
7. You can use ½ cup of white sugar or ½ cup of brown sugar instead of 50-50.

September 21, 2017

How to string Rose Garland? / How to tie Rose Poochendu?

This is very easy method to string rose poochendu with just 8 small rosees.

Things needed:

1. Rose - 8 with stem (any color)
2. Thread - as needed.

Video for making poochedu:

September 14, 2017

Afghan’s Sheer Pira / Milk Powder Fudge / Milk Powder Burfi | Diwali Sweets

Deepavali is nearing and we have to start planning for our sweets. While we have to make traditional sweets, we should also explore some new recipes. The new recipes will make this year's Deepavali very memorable for a long long time. Sheer Pira is a Afghani milk based sweet. This is simple sweet which can be prepared easily in 10minutes. The sweet is also light and you will not feel heavy even after having two or three.

Click HERE for Diwali Sweet Recipes.

Detailed Video Link:

Recipe Cuisine : International | Recipe Category: Sweets
Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 15 Burfi

Milk Powder
1 cup (240 ml cup)
½ cup
½ cup
Rose Water
1 tsp
Chopped Badam
2 tbsp
Chopped Pista
2 tbsp
1 tsp

1. Grease the plate with ghee and keep it aside.
2.  Heat the water in a heavy bottom pan, add sugar and mix them well. Keep the flame in medium throughout the pocess.
3 . Mix them occasionally and cook till the sugar syrup reaches single string consistency.
4. Immediately switch off the flame and remove the pan from the stove top.
5. Add the rose water, chopped badam and milk powder to the sugar syrup.
6. Mix them fast with wire whisk or ladle without lumps.
7. After few seconds the mixture becomes thick.
8. Now transfer the mixture to the greased plate and level them using the backside of the ladle or with flatten bowl.
9. Spread the chopped pista over the flattened mixture. Then press them gently with the ladle.
9. Leave it for 5 mins. Then cut them into small squares using greased knife.
10. Again leave it for 5 more mins. Then remove the burfi from the plate and serve.

      Really delicious and mouth melting Afghan’s Sheer Pira is ready!

1. Amount of nuts is your choice.
2. Add walnuts instead of badam.

September 12, 2017

Coconut Burfi / Thengai Burfi

This is very traditional and popular recipe which can be used to prepare a very quick and healthy sweet with readily available ingredients. 

Related Links:
2.Foxtail Millet Burfi

Video Link:

Recipe Cuisine : Indian | Recipe Category: Sweets
Preparation Time: 5 mins  | Cooking Time: 20 mins | Yields: 12 Burfi

Grated Coconut
1 cup
¾ cup
½ cup
Cardamom Powder
¼ tsp

1. Grate the coconut; you need one portion of grated coconut when tightly pressed in the measuring cup.
2. Heat the heavy bottom pan, add water, sugar and cardamom powder.
3. Mix them occasionally till the sugar dissolves completely.
4. Add the grated coconut and mix them well. Cook them in a medium flame.
5. Stir the mixture occasionally, cook till the mixture becomes thick and does not stick the walls of the pan.  Immediately switch off the flame.
6. Meanwhile, grease the plate with ghee.
7.  Transfer the mixture into the greased plate and level them with backside of the ladle or spoon. Leave it for 5 mins.
8. Now cut the burfi into desired shapes. (either square or rectangle)
9. Allow it to cool down completely and store it in an airtight container.
                 Serve with spicy snacks and enjoy!

1. Grate the coconut without any black part, so that you can get pure white coconut burfi.
2. Add 1 cup sugar, if you want more sweetness.

3. If the burfi as come out very hard and dry immediately add some more water and mix them well while keeping on the flame.
4. If the burfi is too soggy and the cut shapes are not coming well, immediately heat it for while again.
4. I have used 240 ml cup, so that I got 12 burfi.

September 11, 2017

Varagu Arisi Upma / Kodo Millet Upma

The best way to have millets is to have many standard recipes like idli, dosa etc. using millets instead of rice. I've tried Upma with Varagu / Kodo Millet  in this recipe. It came out very well and tastes almost as good as Rava. This recipe is excellent way to have millets without compromise in taste.

         Recipe Cuisine : South India| Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 20 mins | Serves : 3

Varagu Arisi / Kodo Millet
1 cup
2 ½ cups
As required
To Temper:

2 tsp
Mustard Seeds
½ tsp
Urad Dal
½ tsp
Bengal Gram / Kadalai Paruppu
1 tbsp
Curry Leaves
1 spring
Red Chilli
1 – 2
Chopped Onion
¼ cup
Grated Ginger
½ tbsp
For Garnish:

Finely Chopped Coriander Leaves
1 tbsp

1 Wash and soak the varagu arisi / Kodo Millet with 1 cup of water for 15-30 mins.
2. Heat the oil a pressure cooker, add mustard seeds and wait for popping.
3. Add urad dal and fry for few seconds.
4. Add Bengal gram dal and sauté till they turns into golden in color.
5. Add the curry leaves and broken red chilli, Sauté them for few seconds.
6. Add the chopped onion and grated ginger. Sauté them till they become translucent.
7.  Now add 2 ½ cups of water including the soaked water, salt and coriander leaves.
8. When it starts boiling, add soaked kodo millet rice and close the lid  of the cooker.
9. Pressure cook them for 4-5 whistles in a medium flame.
10. After pressure has gone, mix them gently and immediately transfer it into the serving bowl.
    Serve this yummy kodo millet upma with coconut chutney.

1. Adjust the chilli level according to your taste.
2. Use coconut oil, instead of normal cooking oil. Coconut oil gives very nice aroma to the upma.

September 8, 2017

Nei Kadalai / Spicy Fried Bengal Gram

Want to prepare an addictive protein rich snack which you can’t stop eating? Nei kadalai should be your first choice. 

Related Link:

Video Link:

 Recipe Cuisine : South Indian| Recipe Category: Snacks | Yields: 1/2 cups
Preparation Time: 10 mins  | Cooking Time: 10 mins | Soaking Time : 5 hrs 

Bengal Gram / Kadalai Paruppu
½ cup
For deep fry
½ tsp
½ tsp

1. Wash and soak the Bengal gram dal for 4-5 hour.
2. Drain the water completely using the strainer.
3. Spread the Bengal gram over the kitchen towel for 15- 30 mins or until the moisture is completely gone.
4. Heat the oil in a pan, add Bengal gram dal little by little. Fry them till they become crisp and the sizzling sound stops completely. Also  the color of the dal should have changed.
5. Remove the dal from the oil and place the dal on the tissue paper, so that any excess oil is also absorbed.
6.  After having fried all the dal, remove the dal from the tissue and transfer them to bowl.
7. Add Red chilli powder and salt. Toss them gently or mix them with spoon.
   Serve it immediately with hot coffee. Otherwise store it in a airtight container for later use.

1. Don’t overload the oil with Bengal Gram.
2. If you didn’t fry the dal well, it will become very hard to munch.

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