Monday, March 30, 2009

Happy Ugadi

Srithan's Birthday Cake

Friday, March 20, 2009

Kalakand with paneer


Panner: 1 cup
Milk powder: 2 tbsps
Sugar: 1/4th cup (finely powdered)
Cardamom powder: 1/4th tbsp
Vanilla essence: 1/4th tbsp
Chocolate chips: To decorate (powdered)


In a heavy bottomed pan take panner and milk powder and cook them on medium flame until soft. Keep stirring. Takes about 5-10 minutes.
When the mixture gets soft remove from heat and let cool.
Add sugar, cardamom powder and vanilla essence and knead it untill soft.
Grease the moulds and add the mixture to the moulds. 
Refrigerate and let it cool.
Remove from the moulds and serve cool.

Chili Vegetarian


For pakodi: 

Soy granules: 1 cup (Cooked according to the instructions on the box)
Carrot : 4 Grated
Ginger garlic paste: 1 tbsp
Seasoned salt: To taste
Chilli powder: To taste
Besan : 2 tbsp
Rice flour: 2 tbsp
Oil : To deep fry

For sauce:

Oil : 2 tbsp
Garlic : 6 big cloves cut into small pieces
Onion: Small (cut into long strips)
Green Chillies: 30 (cut into strips and fry in oil)
Tomato sauce: 2 oz
Seasoned Salt : A pinch

Method for pakodi:

Mix all the ingredients and keep aside for 15 minutes.
Heat oil for deep frying in a heavy bottomed pan.
Drop little balls of the pakodi mixture into oil and fry them until golden brown.
Keep aside.

Method for sauce:

Take 3tbsps of oil in a pan.
Add chopped garlic and onion to the oil and fry untill brown.
Add seasoned salt  and finelly tomato sauce and heat for 2 minutes.

Finally mix the pakoda to the sauce and remove from heat. 

Add chillies before serving.


Instant Mehndi


Sugar: 2 tbsps
Vaamu: 2 tbsps
Kumkum: 1 tbsp


2 steel vessels or iron vessels of same size ( it is very hard to clean the bottom one  so better to use at least one old vessel) 
1 bowl of samll size which can fit inside the big bowl
1 plate to cover the big bowl


Take one big vessel and add the ingredients to it except water.
Put the small vessel in the big vessel in the middle of the ingredients. 
Cover the big vessel with the second big vessel.
Fill the top vessel with water and cover it with plate.
Cook it on medium heat untill you see some water in the small bowl. (Takes some time, but check frequently)
Add Kumkum to the water and mix well.
Decorate your hands with it using your decorative skills.
Wash your hands once dry. (Takes just 2-5 minutes)

This mehndi stays for only a week.

Tuesday, March 10, 2009



Urad dhal: 1 cup
Moong dhal: 1/2 cup
Green Chillis: 8 no
Ginger: 1 Medium piece
salt: to taste
Baking pwd: 1/2 tbsp
oil : 1/2 cup


Soak urad dhal and moong dhal for 3-4 hours.
Drain the water and let them dry.
Make smooth powder and sift the flour.
Grind both the chillis and ginger with some water and filter the water.
Mix the filtered water of chillis and ginger with the flour, add salt, oil, baking soda and make into a thick dough.
Divide the dough into small balls and roll like chapathis.
Dry them in shade.
Store in air tight container.
Fry them in oil before eating.


Tuesday, March 3, 2009

Kids Crafts

Monday, March 2, 2009

Shrimp (or) Prawn Pickle


Prawns or Shrimp : 1 kg
Mustard seeds : 3 tbsp
Fenugreek seeds : 1 tbsp
Poppy seeds : 3 tbsp
Cloves : 30 
Cardamom : 20
Chilli powder : 1 cup
Oil :1/2 kg
Salt : 1/4 kg
Garlic : 4 (Slightly crushed)
Lemon Juice : 1 cup (boiled)


First juice the lemons ,boil for 45 min to 1hr [approx to 3/4 of its quantity.measure [1c].
Boil prawns vth salt &chillipowder vth out water since water oozes out of prawns. Keep aside.
Roast jeera ,fenugreek ,khuskhus,cloves,cardamom seperately, and grind into powder along with mustard seeds.
Now fry the prawns in oil until crisp and keep aside.
In the same oil add crushed garlic and fry to crisp.
Now add prawns and lemon juice, boil for 5 min and remove from heat.
Add  the remaining ingredients and mix well.
Allow to cool.
Store in a air tight container.

Ordinary prawns taste richer than tiger prawns