August 27, 2018

Red Aval (poha) Laddu Recipe | Gokulashtami Recipes

The aval recipe is a mush have recipe for Gokulashtami. I have already posted white aval laddu recipe. But this recipe is a more healthier yet tasteful aval recipe. Why not try this for this Gokulashtami?

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Recipe Cuisine : India | Recipe Category: Sweets
Preparation Time: 5 mins  | Cooking Time: 5 mins | Yields: 8 Laddus
Thick Red Aval
½ cup (1 cup =  240 ml)
¼ cup
2 tbsp
Chopped Mixed Nuts
1 tbsp
Cardamom Pods

1. Dry rost the poha till nice aroma comes out from it or till the poha becomes crisp.
2. Allow it to cool down completely and grind them into a fine powder using the dry mixie jar. Keep it aside.
3. Powder the sugar and cardamom together into a fine powder using the same mixie jar.
4. Now mix the both the powders in a wide bowl using the spatula or wire whisk.
5. Heat the ghee in a pan, fry the nuts till they become golden color.
6. Now pour the hot ghee over the poha and sugar mixture (from 4).
7. Immediately mix them quickly with spatula. At one stage the mixture looks like a bread crumbs.
8. Immediately make gooseberry size balls from the mixture. You have to make the balls when the mixture is little bit hot, otherwise the balls will break down.
 Healthy and yummy red aval / Red Poha / Red Riceflakes Laddu is ready to serve.

1. Powder the aval first before powdering the sugar.
2. Do not pour more ghee than the ratio suggested. Otherwise the balls will not be dry and in perfect shape.
3. Nuts are optional or otherwise your choice.

August 23, 2018

August 21, 2018

Little Millet Kichadi Recipe/ Saamai Kichadi | Millet Recipes

Normally we make kichadi with white rava. White rava is not good for health as more bleaching agents are used in it. Little millet is a good and healthy replacement for white rava and taste will be same.

Click HERE to view 50+ Millet Recipes.

Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 15 mins  | Cooking Time: 20 mins | Serves: 3

Little Millet
1 cup (200 ml)
2 tbsp
To Temper:

1 tbsp
Mustard Seeds
½ tsp
Bengal Gram / Kadalai Paruppu
1 tbsp
Curry Leaves
1 spring
Green Chillies
Chopped Onion
¼ cup
Turmeric Powder
½ tsp
1 ¼ tsp or required
Chopped Coriander Leaves (optional)
1 tbsp

Preparation Procedure:
1. Wash and soak the little millet with 1 cup of water for 10-15 mins. Keep it aside.
2. Remove the skin of the carrot and cut it into small cubes.
3. Remove the head and tail of the beans and chop them into small pieces.
4. Peel the skin of the onion and wash; then cut it into fine pieces.
5. Wash and split the green chillies into two halves.
6. Wash and cut the tomato into small pieces.

Cooking Procedure:
7. Heat the oil in a pressure cooker, add mustard seeds and wait for popping.
8. Add Bengal gram dal and fry for few seconds.
9. Add curry leaves and fry till they become crisp.
10. Add green chillies and fry for a min.
11. Add chopped onions and sauté till they become translucent.
12. Add chopped tomatoes and fry till they become mushy.
13. Add chopped vegetables (carrot, beans and peas) and mix them gently. Sauté them for a min.
14. Add 2 cups of water, turmeric powder, salt, soaked little millet with soaked water and chopped coriander leaves.
15. Close the lid of the cooker and cook them for 4 whistles in a medium flame.
16. Allow it to cool down completely. After pressure has gone remove the lid of the cooker. Mix them gently and transfer it into the serving bowl.
     Aromatic and yummy little millet kichadi is ready. Serve this kichadi with coconut chutney.

1. You can use whatever vegetable you have and only the quantity is important.
2. Adjust the green chillies according to your spice level.

Easy method to string Jasmine for beginners

This is very easy method to string all flowers using the chair leg.

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August 17, 2018

Fabelle’s 72Kg Bar Event for Celebrating Independence Day

Yesterday, I attended an Independence Day Celebration Event organized by Fabelle, a Chocolate Boutique of ITC, in ITC Grand Chola, Chennai. Fabelle has collaborated with Make A Wish India for this event. The theme of the event is to create a 72 Kg Chocolate Bar with 72 ingredients to commemorate India's 72nd Independence Day. 

Fabelle is ITC's chocolate boutique which makes Handcrafted Luxury Chocolates. Its Chocolates are sourced from African countries like Ghana, Madagascar, Cote D'Ivoire etc to South American Countries like Venezuela, Sao Tome etc. which grows high quality chocolates. As the Chocolates are grown amidst other crops like Oranges etc., they have a unique flavor, different from vanilla chocolates. Fabelle uses unique chocolates from these choicest cocoas to create a unique luxury experience.

Make a Wish is a social organization that fulfills poor children's small wishes and dreams to spread smiles across the world. As a part of this organization, Make A 
Wish India gets sponsors to contribute for the creation of Fabelle Chocolates and then gives it to poor children. 

Together, Make A Wish India and Fabelle created a 72kg Bar Chocolate with 72 ingredients to celebrate the 72nd Indian Independence Day. The following are the key ingredients used: Flax seeds, Chia seeds, Apricot, Almonds, Pista, Cashewnuts, Popcorn, Biscuits, Rasins, Jellies, Fennel seeds, Hazelnuts, Butter, Milk, Cranberry, etc.,
It was a great honor for me and my family to participate in this event. This is really noble way to celebrate and so kudos to all those who ideated and executed this idea.  

Fabelle and MakeAWishIndia has created an online page where you can be a sponsor for this event. Go to if you also want to donate starting from just Rs.100.



Here are some photos from the event.

August 6, 2018

Peerkangai Thol Chutney / Ridge Gourd Peel (skin) Chutney

Normally we throw away the skin of Ridge Gourd after peeling. However it has very high nutritional content which goes to the waster. This chutney using Ridge Gourd skin can avoid this wastage and the chutney is also tasty as well. Give it a shot.

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Recipe Cuisine : South Indian | Recipe Category: Chutney
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 1 Cup
Ridge Gourd Skin / Peerkangai Thol
1 cup
Bengal Gram / Kadalai Paruppu
1 tbsp
Black Urad Dal
1 tbp
Red Chilli
2 tsp
Turkey berry size / Sundakkai size
As required
Grated Coconut or equivalent
¼ cup

1. Wash the ridge gourd 2-3 times with pure water.
2. Peel the skin of the ridge gourd using the peeler or knife.
3. Heat the oil in a pan, add urad dal and Bengal gram dal. Sauté till they become golden brown.
4. Add red chillies and sauté for few seconds.
5. Add the skin of the ridge gourd and sauté till the skin of the ridge gourd become crisp and raw smell goes off. Switch off the flame.
6. Allow it to cool down completetly. Add tamarind, coconut and salt.
7. Grind them into a little bit coarse paste using little water.
   Yummy and tasty ridge gourd peel chutney / Peerkangai thol thogayal is ready. Serve this chutney with Idly, dosai and rice also.

1. I have used both urad dal and channa dal. But you use either channa or urad dal alone also.
2. Adjust the red chillies according to your spice level.
3. If the ridge gourd peel is too long, cut it into small pieces and then use.
4. No need to temper. If you want to temper, temper with oil, mustard seeds and curry leaves.
5. You can also store the skins in the refrigerator and prepare the chutney at your convenience.

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