Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

March 10, 2016

Pineapple Kesari I From My Home Kitchen turns 6 !!!

From My Home Kitchen turns 6 !!!! I definitely can't believe it has been 6 long years since I had started the blog. I should really thank everyone who motivate me to keep the blog running. When I hardly posted anything for a long time, everyone I met would ask me about my blog. I feel really happy about the interest the people around me show on the blog. I would love to blog often but sometimes I become too lazy. I'm planning to post regularly this year, let me see how far I will go with this resolution.

Pineapple Kesari is an easy sweet that can be prepared in a jiffy. The recipe is very much similar to the original kesari recipe apart from the addition of pineapple. Usually this kesari is served in yellow color but when I was ready to prepare the dish I could not find it in my pantry so just managed without it. Taste wise being a pineapple lover I liked it a lot. Do try and let me know how it turned out. Thanks again for all the love and support for the blog !!

Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 4


Rava/Semolina - 1/2 cup
Sugar - 1/2 cup
Water - 1 1/2 cup
Pineapple Chunks - 1/2 cup
Cashews - 8 - 10 no
Raisins - 5 - 8 no
Yellow Food Color - 1 pinch (optional)
Ghee - 3 tbsp
Cardamom Powder - 1 pinch

  • Break the cashews into small pieces.
  • Measure the rava, sugar, water and keep them ready.
  • Mix one pinch of the yellow food color in 1 tsp of water and keep aside.
  • In a non stick pan, heat 1 tsp of the ghee and fry the cashews until it turns golden brown.
  • Next in the same pan fry the raisins until they are bulged. It takes only few seconds.
  • In the same pan next add 1 tbsp of ghee, rava and roast until aroma rises, roughly 3 - 4 minutes in medium flame.
  • In parallel, add the water to a vessel and when it starts to boil add the pineapple chunks and boil for about 5 minutes so that the pineapple will become soft.
  • Add the boiling water along with the softened pineapple to the roasted rava and stir continuously to avoid lumps.
  • The rava will absorb all the water quickly keep stirring. At this stage add the food color.
  • When the rava is cooked, add the sugar and stir. Slowly start adding the remaining ghee while stirring.
  • The sugar melts and will help the rava to cook further.
  • Next add the cardamom powder, fried cashews, raisins and stir until the kesari leaves the sides forms a big mass. Switch off the stove and serve warm.
My Notes
  • Add the sugar only after the rava is cooked. This helps to get the right consistency.
  • Adjust sugar according to your preference. If you like extra sweetness add 1 or 2 tbsp of more sugar.
  • Yellow food color is the most used color for this dessert. I did not have yellow food color handy so I just used very little orange food color.

February 24, 2016

Pav Bhaji

Pav Bhaji is one of the recipe which I have been wanting to make for a long time. I was planning to make the pav buns from scratch and kept postponing the thought. It will take a considerable amount of time to make the buns so was waiting for the perfect day. Last week during the visit to a local organic store, I spotted some freshly baked dinner rolls and they looked like the perfect ones. Shweets loves Pav Bhaji and has been pestering me to make it for a long time so no more excuses. I had heard many versions of it and I made it the way we would like it.

Pav Bhaji is one of most popular street food from Northern India. Pav or the buns are toasted with butter and served with a vegetable based gravy. The heat from the spices, sour taste from lime and sweetness from the butter are a perfect combination. It is usually tagged as an appetizer but I would say it makes you feel a lot full and you would definitely want to skip dinner. It is one dish you could without second thoughts add to your party menu and it will be a winner !

Preparation Time - 10 - 15 minutes

Cooking Time - 10 - 15 minutes

Serves - 4 - 6 people

Ingredients for Bhaji

Potatoes - 2 no
Carrots - 2 no
Green Beans - 15 no
Cauliflower florets - 1 cup
Onion - 1 no
Tomatoes - 2 no
Ginger Garlic Paste - 1 tsp
Green Bell Pepper - 1 no
Green Peas - 1/4 cup
Turmeric Powder - 1/4 tsp
Chilly Powder - 1 - 1 1/2 tsp
Coriander Powder - 3/4 tsp
Garam Masala - 1/4 tsp
Pav Bhaji Masala - 1 tbsp
Cumin seeds - 1/2 tsp
Oil - 2 tsp
Butter - 2 tbsp
Coriander Leaves - for garnish

Ingredients needed while serving

Pav Buns/Dinner Rolls - 12 - 18 no
Butter - for toasting the rolls
Finely Chopped Onion - 1/2 cup
Lime - 2 no
Coriander Leaves - for garnish

  • Wash, peel and cut the potatoes and carrots into medium size pieces.
  • Cut the green beans into medium size pieces.
  • Chop the onion, green pepper and tomatoes into small pieces.
Method to prepare Bhaji
  • To a pressure cooker add potatoes, carrots, green beans, cauliflower, turmeric powder, little salt, 1 cup of water and pressure cook for 3 whistles.
  • Allow the pressure cooker contents to cool down and mash it with masher.
  • In a pan add oil and add cumin and allow it to splutter.
  • Add the chopped onion and saute until it turns golden brown.
  • Next add the ginger garlic paste and cook in medium flame until raw smell goes away.
  • Add the chopped tomatoes and cook until it turns mushy.
  • Add the chopped green pepper and green peas.
  • Add chilly powder, coriander powder, garam masala and cook until raw smell goes away.
  • At this stage add the Pav bhaji masala and cook for additional 2 - 3 minutes.
  • Add the 2 tbsp of butter and mix well.
  • Garnish with finely chopped coriander leaves.
Method to assemble Pav Bhaji
  • Heat a flat pan and add butter. Slit the bun/dinner rolls in middle and toast both sides of the bun until it turns golden brown.
  • Place the buns on a serving plate. Add a ladle of the bhaji to the side.
  • Add finely chopped onion and coriander leaves on top of the bhaji.
  • Sprinkle lime juice on top.
  • Serve Hot.

My Notes
  • You can use vegetables of your choice, but potatoes are the main ingredient to create the base.
  • Do not burn the spice powders at any stage.
  • Adjust the spice levels according to your taste.
  • You can use prepare the bhaji ahead of time and toast the buns and serve when needed.
  • Adding raw onion, coriander leaves and lime juice enhances the taste so do not skip it while serving.

March 9, 2015

From My Home Kitchen Turns 5 !!! - Dry Fruit and Nut Ladoo

From My Home Kitchen turns 5 !!!! Definitely time for celebration. I can't believe it has been 5 years since I had started the blog. I have enjoyed every moment I had invested in the blog. It has been a wonderful journey till today. Though my number of recipes have drastically gone down due to other works my excitement has never gone down a bit. I feel so bad that I'm not posting regularly but at the same time I do not want to post something just for the sake of it. I enjoy every phase of developing a post and wish I could it do it everyday. A Blog Anniversary will not be complete without thanking the people who have helped through out these 5 long years. A big thank you to my Family, Friends and Readers who truly motivate me to keep the blog running.

Coming to the recipe I did not want to post a cake for the blog anniversary.As MK's birthday falls on the same day and he complains that I make the cake for the blog and not for him. So this time I wanted to make something sweet but easy. I always wanted to try the dry fruit and nut ladoo but was not sure how it will taste because I'm not a big fan of dates. My co-sister made this for Diwali and I loved it. So decided to make it for the anniversary. Everyone loved it and the ladoos got over in 2 days. Definitely worth trying !! Thanks again for all the love and support !!

Preparation Time - 10 minutes

Cooking Time - 10 minutes

Yields - 15 - 18 ladoo


Dates - 20
Cashews - 10 -12 no
Almonds - 15 no
Pistachios - 10 no
Poppy Seeds - 1 tbsp
Ghee - 1 tsp
Cardamom Powder - 1 pinch

  • Remove seeds from Dates if using seeded variety.
  • Grind the dates into a smooth paste.
  • Dry roast the Cashews, Almonds and Pistachios in medium flame for about 6 - 8 minutes. Allow it to cool down and pulse it few times in a mixer. Do not grind it. You need to have chunks of the nuts.
  • In a non stick pan add 1 tsp of ghee in medium flame.
  • Add the ground dates and saute until the dates becomes soft and absorbs all of the ghee. It will take about 5 minutes.
  • Add the nuts and mix so that the nuts gets evenly distributed for about 2 minutes or so.
  • Add cardamom powder, poppy seeds and mix well.
  • Switch of the flame and use a wooden spoon and saute for about 2 - 3 minutes so that the dates and nuts are mixed well.
  • At this stage the dates will be soft and it will be easy to handle.
  • Take small portions of the date and nut mixture and shape them into balls.
  • You can make 15 - 18 ladoos. Store the Date and Nut ladoo in air tight container.
My Notes
  • You can keep the ladoo in room temperature for about 5 - 7 days.
  • You can add other dry fruits like raisins, dried apricots, figs etc.,
  • You can also other nuts as per your preference.
  • If you are making in large quantities grind the dates in batches else it will spoil your mixer.
  • Do not burn your nuts. It will spoil the taste of your ladoo.

October 23, 2014

Boondhi Ladoo | Diwali Sweet Recipes

Happy Diwali to all my friends and readers. For this year I made varieties of Murukku and Boondhi Ladoo. Boondhi Ladoo is one MK's favorite sweets. This has been in my to do list for long time now. I wanted to try this badly for last Diwali but ran out of time. Last year I has asked MK to bring the Boondhi Ladle during his India Trip. So this time made up my mind to try this first. It came out so good. I was happy that our first attempt was a success.

Boondhi Ladoo is a famous North Indian Sweet. It is made out of besan flour and the boondhi's are soaked in sugar syrup and shaped into ladoo's. They have a nutty flavor and it tasted even better the second day when all the flavors were infused. You have to do things in parallel so if someone offers to help please keep them by your side. The ingredients list is also basic ones so you can try it any time. Make sure you include this ladoo recipe in your list sweets for this Diwali and give your family the best and tasty Diwali !.

Preparation Time - 10 - 15 minutes

Cooking Time - 15 - 20 minutes

Yields - 25 - 30 ladoo


Besan Flour - 2 cups
Baking Soda - a pinch
Yellow Food Color - a pinch
Ghee - 1 tsp
Cashew - 10 no
Golden Raisins - 10 no
Kalkandu - 15 no
Clove - 3 - 4 no
Cardamom - 3 - 4 no
Sugar - 2 1/2 cups
Oil - to deep fry Boondhi

  • Sieve the besan flour, add yellow food color, baking soda and slowly add water to make batter. It should not be a thick paste or very runny.
  • Add ghee to a small kadai and fry the broken cashews until golden brown, followed by the raisins and keep aside.
  • Powder the Clove and Cardamom into fine powders.
  • Keep 2 slotted ladles, one to pour the besan batter on and one to drain the boondhi from the oil. You will need one deep ladle to take the batter and pour on the slotted ladle. You can use the boondhi ladle or just any slotted ladle.
  • Fill a wide mouthed kadai with 3/4th oil and heat the oil. Oil should be very hot and not smoking hot.
  • Take one drop of batter and drop it in the oil. It should rise immediately. Also the batter should be round. If you get tails your batter is too thick add little water. If it falls flat, then your batter is very runny add little besan flour to reach right consistency. Test again.
  • When the batter is in right consistency, Hold the boondhi ladle on top of the oil and pour the batter using the deep ladle. You can slightly tap the ladle too. Boondhi's will start falling quickly into the oil. You can take out the boondhi using the other boondhi ladle and drain excess oil using kitchen tissue.
  • Boondhi should not be fried it should be soft. So just take them out quickly.
  • Now wipe the boondhi ladle clean before pouring the next ladle of batter. This is important else the boondhi's will not be in proper shape.
  • While making the boondhi, in parallel take the sugar in a thick bottomed bowl and add water until the sugar immerses.
  • You need make sugar syrup with single string consistency. See below steps for the sugar syrup
  • When the sugar and water is mixed and placed in medium flame, in the initial stage the sugar will get dissolved completely. Stir in between.
  • Next stage it will start to have some small bubbles and will be glossy when you take a little in your hand. Turn the flame to low. Do not stir after this.
  • Next stage is when you dip your finger in cold water and touch a little of the syrup it will be sticky.
  • Next stage is when you dip your finger in cold water and touch a little of the syrup between your thumb and index finger it will start to form a string but it will break if you try to separate the fingers. After this stage the single string consistency will be reached in seconds. So be careful.
  • Next stage is when you dip your finger in cold water and touch a little of the syrup between your thumb and index finger it will start to form a proper string.
  • You can also test by pouring small amount of the sugar syrup to the water in a plate. The sugar will not get dissolved immediately and it will lay a thread. This is Single String Consistency.
  • Once the syrup reaches single string consistency, add the boondhi, clove powder, cardamom powder, kalkandu, cashew and raisins.
  • Start making ladoo when the mixture is hot. The sugar syrup with ooze out and will bind the boondhi together.
  • You can make 25 - 30 ladoo depending the size of your ladoo. I made 28 of them.
My Notes
  • You can keep the ladoo in room temperature for about 5 - 7 days.
  • The sugar level was perfect for us. If you prefer more sweetness increase the sugar level to 3 cups.
  • Wipe the boondhi ladle every time after a ladle of batter is poured else your boondhi's will start to have tails.
  • You can add nutmeg powder instead of cloves if you like nutmeg flavor.
  • You have to start making ladoo quickly after dropping into the sugar syrup, else sugar will start to crystallize.
  • Do not add too much of cashews and raisins then you can make proper ladoo. They will easily break.

August 14, 2014

Egg Drop Gravy | Muttai Kuzhambu

Udaitha Muttai Kuzhambu

It's been a while since I posted something on the blog. Life has become so hectic nowadays. School is about to start for the kids and they are super excited. But I'm still not ready for the school year. Summer was so short atleast for me. This summer we did not do much. We spent most of the time at home. I'm glad that the kids were able to get lot of rest this time. They stayed at home and cherished every moment. Though we had lot of cooking done nothing new was prepared. Some of the family favorite recipes were prepared every time. Egg Drop Gravy is one such family favorite.

Egg Drop Gravy is a simple and easy to make gravy. To frankly speak, I started to make this because I get farm fresh eggs here and I was not able to properly peel the eggs after boiling them. Then Shweets liked it so much that she pesters me to prepare it often. While breaking the eggs you have to be careful else the eggs will get scrambled. This goes well with hot rice or chapati. When you turn lazy like me and looking for a masala type gravy here you go !!

Egg Drop Gravy

Preparation Time - 10 minutes

Cooking Time - 15 - 20 minutes

Serves : 4 people


Eggs - 5 - 6 no
Onion - 1 no (big size)
Tomato - 1 no (big size)
Ginger Garlic Paste - 1 tsp
Green Chilly - 1 no
Chilly Powder - 1 1/2 tsp
Coriander powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Fennel Seeds - 1/2 tsp
Cinnamon Sticks - 2 pieces
Curry Leaves
Coriander Leaves
Salt for taste
Oil - 3 tsp

Ingredients to grind

Onion - 1 medium size
Tomato - 1 medium size
Coconut - 2 -3 medium size pieces
Fennel Seeds - 1 tsp
Oil - 1 tsp

  • Finely chop the Onion and Tomato.
  • Add 1 tsp oil and saute the fennel, onion, tomato and coconut(mentioned in the Ingredients to grind section)in the order for few minutes and grind to a coarse paste and keep aside.
  • Heat remaining oil, Add cinnamon and fennel seeds in medium flame.
  • Add onion until it turns translucent and add the curry leaves.
  • Add ginger garlic paste and saute in low flame.
  • Cut the green chilly lengthwise and add it the mixture.
  • Once the raw smell is gone add the chopped tomato and cook until tomato turns mushy.
  • Add chilly powder, turmeric powder, coriander powder and saute well.
  • Next add the ground mixture. Sprinkle little water and allow the masala to cook in medium flame until oil oozes out.
  • At this stage add water until desired consistency and allow mixture to boil in a closed state for 5 minutes or so.
  • Now carefully break the the eggs into the gravy leaving some gap between the eggs.
  • Cook in closed state until the eggs become firm. Do not mix while the egg is cooking.
  • When the eggs are firm remove the lid, add garan masala slightly stir and cook in open state for about 2 minutes.
  • Garnish with finely chopped coriander leaves.Serve Hot.
  • While making the paste, cook only until onion is translucent and tomato turns mushy do not brown them.
  • You can also use boiled eggs and add to the gravy at the end.
  • Do not mix the gravy until the eggs become firm else the eggs will be scrmabled.

April 13, 2014

Cauliflower Dry Curry | Cauliflower Poriyal

Cauliflower Poriyal

I really can't believe that it has been 4 years I started the blog. Last month I had celebrated the blog birthday. I'm happy that I was able to keep the blog going on midst of all the things going on in my life. Coming to the recipe normally we make dry curry when have our regular meals. Cauliflower has been one of our favorite vegetable. I make the cauliflower masala or the dry curry. Kids prefer the dry version and enjoy it with sambar rice or rasam rice.

Cauliflower dry curry is a simple and comfort dish which makes our regular lunch interesting. I love to make this dry curry not only because of the taste also because it is easy to chop this vegetable. I normally cook the vegetable with little salt before adding to the masala. This helps in faster cooking. You can also add garam masala to the curry if you like the flavor. This will give enhance the taste. Do try to make this dry curry and let me know how it tasted !!

Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 2 - 4


Cauliflower - 1 no
Onion - 1 no
Ginger Garlic paste - 1/2 tsp
Chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Mustard - 1 tsp
Cumin Seeds - 1/2 tsp
Oil - 1 tbsp
Salt - as per taste

  • Wash and cut the cauliflower into medium size florets.
  • Add florets to a vessel and add water enough to immerse the florets add little salt. Cook for five minutes and drain the florets from water and keep aside.
  • Chop the onion lengthwise.
  • Heat oil in a kadai/wok.
  • Add the mustard and allow it to splutter and then add the cumin seeds.
  • Add the chopped onions and saute for a few minutes.
  • Add the ginger garlic paste and saute in low flame
  • Next add the chilly powder, turmeric powder in low flame. Do not allow the powders to get burnt.
  • Next add the half cooked florets and little salt. Mix well until the powders are coated onto the cauliflower.
  • In medium flame cook the cauliflower until it is fully cooked.
  • When it is fully cooked, increase the heat and cook in high flame to make it dry.
  • Serve hot as side dish with rice.
  • Do not allow the chilly and turmeric powders to get burnt. Reduce the flame before adding the powders.
  • Adjust the chilly powder according to your desired spice level.
  • Increasing the heat in the end to make the stir fry dry.

March 10, 2014

From My Home Kitchen turns 4 !! - Chocolate Cake with Chocolate Frosting

From My Home Kitchen turns 4 today !! Such a good feeling to have managed to run the blog for 4 years. I have enjoyed every moment and I have so many good memories of the blog. I have learnt so many new recipes, developed an interest in food photography and the list goes on. As I have mentioned in my earlier posts I still have the same excitement that I had when I posted my first post. Life has become very hectic nowadays with a new job I'm finding it difficult to update the blog regularly. I try my best to keep the blog running. I should definitely talk about the number of friends I have got through the virtual blog world. I feel proud to be part of the food blog community and glad to have so many talented bloggers as my buddies. I want to thank each one of you who have supported me in this journey. Especially my loved ones who stand by me in all my ventures.

All regular readers would know that my blog was started on MK's birthday so it's dual celebration. I made a yummy chocolate cake with chocolate frosting and used store bought coconut pecan frosting for the filling. The cake came out so good. My family enjoyed the cake so much. It was super moist, rich and chocolaty. You can use frosting of your choice and decorate the cake according to your wish. . I wanted to make the German Chocolate Cake but ran out of time and settled with the one bowl chocolate cake. The cake tastes even better the second day. A must try cake !!

Ingredients for the Cake

All-purpose flour - 1 3/4 cup
Sugar - 2 cups
Cocoa powder - 3/4 cup
Baking powder - 1 1/2 tsp
Baking soda - 1 1/2 tsp
Salt - 1 tsp
Eggs - 2 no
Milk - 1 cup
Vegetable oil - 1/2 cup
Vanilla extract - 2 tsp
Water - 1 cup
Coffee Powder - 1 tsp
Coconut pecan frosting - 1 tin

  • Preheat oven to 350°F.
  • Grease and flour two 9-inch round baking pans.
  • Boil the 1 cup water and add coffee powder.
Method for Cake
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  • Add eggs, milk, oil and vanilla beat on medium speed for 2 minutes.
  • Stir in boiling coffee water. The batter will be thin.
  • Pour batter into prepared pans.
  • Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  • Cool for about 10 minutes and then remove from pans to wire racks.
  • Cool completely.
Ingredients for Chocolate Frosting

Butter - 1 stick
Cocoa powder - 2/3 cup
Icing sugar - 3 cups
Milk - 1/3 cup
Vanilla extract - 1 tsp

Method for Chocolate Frosting
  • Melt butter and cool it.
  • Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  • Add small amount additional milk, if needed. Stir in vanilla extract.
  • Makes bout 2 cups of chocolate frosting.
Method for Assembling the Cake
  • Place the first cake layer on a cake plate (flat side up) and slowly spread half of the coconut pecan frosting with a knife on the top surface.
  • Place the 2nd layer (flat side up) on top of it and spread the chocolate frosting on all sides and smooth the surface.
  • Spread the remaining coconut pecan frosting on the top of the second layer.
  • Decorate according to your wish.
My Notes
  • I used store bought coconut pecan frosting as a filling.
  • I used the chocolate frosting for decorating the cake.
  • Refrigerate remaining cake. It tastes even better the 2nd day.

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