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 !!

August 30, 2012

Eggless Coconut Buns | Bakery Style Coconut Buns | Dilkhush Buns

There are some things you want to do and just do not find the right time. When that thing is making a homemade bread I really work hard to find the time.I have been longing to make these buns at home. When me and MK were discussing about our childhood days, like how we used to look forward for the sweets daddy would bring on the first day of the month, free candies from the grocery store when we buy in bulk and so on. Slowly started about bakery food and ended up in Coconut buns we both loved as kids. I think most of you could relate to want I'm saying. I simply love coconut flavor so there is no wonder I was longing to make this. I searched for so many recipes, shortlisted, tweaked them and was planning to make it on a weekend. Took a day off this week and got to make it much earlier.

The softness of the buns, sweetness from the melted brown sugar along with coconut, crunchiness from the nuts, gooeyness from the raisins yum these buns were super good. Baking yeast breads are always an awesome experience. Though it takes some time all the process involved makes you feel you really did something great. Both the cuties thoroughly enjoyed the buns and definitely planning to make these buns often with other stuffing’s. If you longing for some bakery style coconut buns, you have reached the right place. You got try this super soft and addictive buns!!

Preparation Time - 10 minutes

Rising Time - 1 hour + 30 minutes

Baking Time - 20 minutes

Yields - 9 inch bun


All Purpose Flour/Maida - 3 cups
Butter - 3 tbsp at room temperature
Active Dry Yeast - 1 tbsp
Sugar - 1/2 cup
Milk - 1/2 cup slightly warm
Oil - 1 1/2 tbsps
Salt - 1/2 tsp

For Roux

All Purpose Flour/Maida - 1/3 cup
Water - 3/4 cup

For Filling

Sweetened Grated Coconut/Freshly Grated Coconut - 1 cup
Brown Sugar - 1/2 cup
White Sugar - 1/2 cup
Powdered Cardamom - 1/2 tsp
Raisins - 1/2 cup
Mixed Nuts (Cashews, Walnuts) - 1/2 cup

Adapted from here

  • Start making the roux by mixing the flour and water until there no lumps in a heavy bottomed vessel.
  • Cook the roux in medium flame stirring continuously until it reaches the custard consistency. For about 3 minutes.
  • Roughly chop the raisins and the nuts and keep aside.
  • Prepare a 9 inch cake pan by placing parchment paper and buttering the top of it.
  • Once the roux is cooled, add the flour, butter, yeast, sugar, milk and mix well. Knead until it is smooth and elastic for 10 minutes. If you are using your stand mixer it takes about 4 minutes in medium speed. Now add the oil and knead well.
  • Place the dough in a warm bowl and wrap it. Wait until it is doubled in size about a hour.
  • When the dough is rising, mix the grated coconut, brown sugar, white sugar, chopped raisins and nuts together and keep aside.
  • Punch down the dough and make two big balls out of it.
  • In a floured surface roll one of the ball into a flat disc of 9 inches diameter.
  • Place the disc in the prepared pan and spread the filling in the center of the disc leaving 1/2 inch in the outer.
  • Make a 9 inch disc out of the other ball and place it on top of the filling.
  • Pinch the sides so that the filling does not come out. Brush with milk on top of the bun.
  • Wrap the cake pan and allow it get doubled in size say about 30 minutes.
  • When the bun is rising preheat the oven to 350 F.
  • Once the bun is doubled, remove the wrap and bake it for about 18- 20 minutes.Until the top is golden brown.
  • Slice and serve the warm buns.
  • For the filling, I used raisins, cashews and walnuts. You can substitute with your favorites.
  • You can also make small buns out of it. This measurements would yield 10 -12 small buns.
  • Store left overs if you have any in the refrigerator placing them in a zip lock bag. Microwave for about 20 seconds and enjoy them again.

Eggless Coconut Buns

August 21, 2012

Paruppu Urundai Kuzhambu | Authentic South Indian Gravy

Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu/Kulambu is a famous South Indian gravy. Though the preparation takes a bit longer than the usual daily eats, it is totally worth the effort. After coming here I do not make it so often due to time constraints. Last Friday I had taken off and was wondering want to make for Lunch. Wanted to make something special and suddenly got reminded of this authentic gravy which we had not eaten for years. Also there was another reason that I wanted to post it in my blog. It is basically making lentil balls and adding it to the tamarind gravy, ok I agree it is not easy as it sounds. I would love to spend an extra 15 - 20 minutes to enjoy this sort of authentic gravies.

This dish can be prepared in two ways, either you can make a tamarind based gravy or kurma style gravy and then add the steamed balls. Today I'm sharing the tamarind based version which is the authentic version. At my in-laws place they make the other version which I will be sharing later. Also there are different ways to cook the lentil balls. You can steam cook, fry or just add the balls raw into the gravy. I personally prefer the steaming method. If you got the extra 15 minutes do try this authentic gravy From My Home Kitchen and let me know how it turned out !!

Preparation Time - 20 minutes

Cooking Time - 20 minutes (I prepare my urundai and gravy in parallel. If you prepare them separately it will take more time)

Serves - 4

Ingredients for Urundai

Toor Dal (Thuvaram Paruppu) - 1/2 cup
Channa dal (Kadala Paruppu) - 1/2 cup
Onion - 1 no (medium size)
Red Chilly - 3 - 4 no
Curry Leaves - 2 sprigs
Grated Coconut - 3 tbsps
Ginger - 1 small piece (about 1 inch)
Salt as needed

Ingredients for Kuzhambu

Onion - 2 no
Tomato - 2 no
Garlic - 5 flakes
Ginger - 1 small size piece(about 1 inch)
Tamarind - lemon size
Red Chilly - 2 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tsp
Coconut pieces - 1/4 cup
Fennel Seeds - 1 tsp
Coconut Milk - 2 tbsps
Curry Leaves - 2 sprigs
Coriander Leaves for garnish
Salt as needed
Sesame oil - 2 tbsps
Mustard - 2 tsps
Fenugreek seeds - 1 tsp

Preparation for Urundai
  • Soak the toor dal and channa dal for about 2 hours.
  • Grind the soaked dal with red chillies and salt into a coarse paste.

  • Finely chop the onion, grate the ginger. Chop the curry leaves into thin strips. Mix the ground dal, onion, grated ginger, grated coconut, curry leaves.

  • Make small balls out of the mixture and place it carefully in the steamer.

  • Steam cook the balls for about 10 - 12 minutes. Do not over steam.
Preparation for Kuzhambu
  • Finely chop the onion, tomato, grate the garlic and ginger.
  • Soak the tamarind in 2 cups water for about 10 minutes and extract juice and keep aside.
  • Grind the coconut pieces and fennel seeds to a fine paste.
  • Heat oil in a kadai. Add mustard seeds and allow it to splutter. Next add the fenugreek seeds in medium flame.
  • Next add the grated garlic and ginger and saute until they turn golden brown.
  • Next add the onion, salt and curry leaves and saute until they turn translucent.
  • Add the tomatoes and saute until they turn mushy.Next add the chilly powder, coriander powder, turmeric powder and mix well. Cook in medium flame until turns oil separates.
  • Add the tamarind juice and cook in closed state until raw tamarind goes away.
  • Add the coconut fennel paste and mix well. Cool for about 5 minutes. Next add the coconut milk.
  • Break 2 or 3 of steamed dal balls and add to the gravy. Add little water if the consistency is too thick.
  • At this stage drop the remaning balls one by one carefully into the gravy and allow it to cook in closed state.
  • When oil separates, garnish with chooped coriander leaves.
  • Serve with hot rice and a spicy side dish or pappad.
  • The measurements given above will yield about 20 - 23 balls.
  • This gravy will taste super good if it cooked and allowed to sit for about a hour so that the balls would have absorbed the gravy.
  • Some fry the balls before adding to the gravy. But I prefer steamed ones.

August 15, 2012

Vegetable Fried Rice

Vegetable Fried Rice

Happy Independence Day everyone !!! Independence day always reminds me of the school days and the Independence day parade. So it will be like one month of practice of the parade. I was even part of the guides and road safety patrol. Dad would drop me at school everyday by 5 am for my parade practice. From school all of us with our PE teacher would take a bus and reach the ground for the pratice. After that we used to come back and attend school. I used to love all that and have real good memories of those days.

Coming to the recipe, I simply love fried rice with a spicy gobi manchurian. So not spicy, loads of vegetables, steaming hot rice makes it a super fun lunch or dinner recipe. I used to normally order the vegetable fried rice when I go restaurants when I was a kid. It is one of a family favorite recipe. This simple and quick rice is surely a keeper !! Do try out this Independence Day special tricolor Vegetable Fried Rice.

Preparation Time - 15 minutes

Cooking Time - 10 minutes

Serves - 4


Basmati Rice - 1 cup
White Onion - 1 no
Carrot - 1 no
Beans - 10 no
Green Peas - handful
Spring Onion - 4 sprigs
Green Pepper  - 1/2 no
Red Pepper  - 1/2 no
Olive Oil - 2 tbsp
Pepper powder - 1 tsp
Green Chilly Sauce - 1 tbsp
Red Chilly Sauce - 1 tsp
Soy sauce - 1 tbsp
Salt as needed

  • Cook the basmati rice with 1 tsp of cooking oil so that the grains are separate. If using rice cooker use 1:2 rice to water ratio. If using pressure cooker use 1:1.5 ratio.Cool the rice.
  • Julienne(cut into thin long strips) the onion, carrot, green pepper, red pepper and green beans.
  •  Chop the white part of the spring onion into circles and the green part into medium size strips.
  • In a big skillet heat the olive oil. Add the onions and saute well for about a minute. Add required salt.
  • Next add the carrot,white part of the spring onion, green beans, green peas, green pepper, red pepper one after the other in high flame. Do not allow the vegetable to get overcooked they have to be crunchy.
  • Next add the green chilly sauce, red chilly sauce,  soy sauce and mix everything together.
  • At this stage add the cooked rice and mix everything together. Add pepper powder.
  • Add the green part of the spring onion.Do not saute too much, it will break the rice.
  • Serve Hot with spicy side dish or just tomato ketchup.
  • Do not overcook the vegetables. It will make the veggies lose color.
  • You can also use white pepper powder.
  • Everything has to be done on high flame and quickly to get that restaurant touch.

August 8, 2012

Chettinad Kuzhi Paniyaram | Indian Breakfast/Dinner recipe

Kuzhi Paniyaram

Happy Krishna Jayanthi to all of you !! Still not decided on what I'm going to prepare. Today's recipe is from the famous chettinad cuisine which is one of my favorite cuisine. When I think of some spicy non vegetarian dish or a simple rice based tiffin, first chettinad items comes to my mind. Variety of spices used and most importantly freshly ground masala brings all of the unique flavors. Kuzhi paniyaram is one of my favorite tiffin item. Normally we can prepare the kuzhi paniyaram with the left over dosa batter, but the traditional kuzhi paniyaram is prepared in a different way. My Mom learnt the traditional way from her friend who was from the chettinad side. It comes out perfect every time.

Nowadays we get the non stick kuzhi paniyaram kallu in India even in the US online stores. So we can use less oil and make some authentic breakfast or dinner item. The best combo for this is the tomato chutney the one you see in the pictures which I will be sharing very soon. When you are hunting for a good breakfast, dinner recipe and are bored of the usual idly and dosa, you have got to try this Kuzhi Paniyaram.

Preparation Time

Soaking time - 5 hours
Grinding time - 30 minutes
Fermenting time - Overnight

Cooking Time - 20 minutes

Serves - 6

Ingredients for batter

Raw rice (pacharisi) - 1 cup
Idly Rice - 1 cup
Urad dal (Uluntham paruppu) - 1/4 cup
Fenugreek seeds (Venthayam) - 1 tbsp
Salt as needed

Ingredients for kuzhi paniyaram

Onion - 1 no
Mustard - 2 tsp
Channa Dal (Kadala Paruppu) - 1 tbsp
Urad dal(Uluntham paruppu)- 1 tbsp
Curry Leaves - 2 sprigs
Green Chillies - 2 no
Grated coconut - 3 tbsp
Oil - 2 tsps

  • Soak the raw rice and idly rice together, and fenugreek seeds separately for around 5 hours. Soak the urad dal for around 1 hour.
  • Grind the urad dal and fenugreek seeds together in a wet grinder or your blender until smooth.
  • Collect the ground batter in a big bowl.
  • Grind the soaked rice separately and add it to the already ground urad dal batter, add required salt and mix well.
  • Allow the batter to ferment in room temperature for 10 - 12 hours or overnight.
  • Once the batter is fermented, mix well and refrigerate until you need to make the kuzhi paniyaram.
  • Finely chop the onions, green chillies and curry leaves.
  • Heat oil in a pan and add the mustard seeds.When the mustard splutters reduce flame and add the channa dal, urad dal and saute well until it turns golden brown.
  • Next add the chopped onion, followed by the green chillies, curry leaves and grated coconut. Saute for about 2 - 3 minutes.
  • Transfer the contents to the ground batter and mix well.
  • Heat the kuzhipaniyaram kallu, add 2 or 3 drops of oil in each hole.
  • Pour the batter into the holes filling upto 3/4 th of the hole.
  • Cook in medium flame in closed state until the top turns golden brown.
  • Add 2 or 3 more drops of oil and flip the paniyaram to the other side and cook until it turns golden brown.
  • Serve Hot with chutney of your choice.
  • Grinding the batter using wet grinder always gives better results. But grinding using blender/mixie works well too.
  • You can refrigerate the batter for about a week.
  • Do not cook in high flame, which will turn the paniyaram brown very fast leaving the inside uncooked.

August 4, 2012

Strawberry Mango Limonata | Summer Cooler

Strawberry Mango Limonata

All the luxuries of summer is coming to a close. With only one left for the schools to re-open it is really precious times which we do not want to miss. Shweets is entering kindergarten this year and she is super excited about it. She is all set with her new stuff and ready to start. Hope that excitement stays the next 17 years. Jake is so venturing new things every week. This week he started to say abc's and 123's so cute. He also says "I know" whenever we ask him something with a sarcastic look. Kids these days are super sharp, no doubt.

Coming to the Strawberry Mango Limonata, this recipe is inspired by the famous Italian chain restaurant "Olive Garden". Though I did not taste it in the restaurant. Their menu said what all went into this wonderful summer cooler. I badly wanted to try out this drink after I had prepared the basic lemon syrup. With the exotic flavors from strawberry, Mango, freshness from the lemon made the drink a big hit. I loved it and would recommed to anybody who is in search of a refreshing summer drink.

Preparation Time - 10 min

Cooking Time - 5 min

Serves - 6


Lemons - 5 - 6 no
Sugar - 3/4 cup
Water for syrup - 1 cup
Strawberry - 13 - 15 no
Ripe Mango - 1 no
Cold water - as needed
Ice Cubes - as needed

  • Roll the lemons on a hard surface with your palm so that it will yield more juice.
  • Squeeze the lemons and collect about 1 cup of juice, strain it through a strainer and keep aside.
  • Wash and pat dry the strawberries and mango.
  • Hull The strawberries. Chop the mango into cubes after removing the skin.
  • Heat the sugar and 1 cup of water in a saucepan until the sugar completely dissloves and starts to boil.
  • Allow the sugar syrup to cool down completely.
  • Add 1 cup of lemon juice to the sugar syrup and mix well.
  • Puree around 10 Strawberries and the mango cubes using a blender.
  • To a shaker or air tight bottle, add 2 tbsp of the strawberry mango puree, add 1/4 cup of the lemon syrup and then shake well.
  • Pour the mixture into a tall glass add cold water until 3/4 of the glass.
  • Cut the remaining strawberries into thin slices and drop about 4 to 5 slices per glass.
  • Add ice cubes and enjoy the refreshing, flavorful summer cooler.
  • If you want your lemonade to be more sweeter instead of 3/4 cup sugar, add 1 cup of sugar.
  • You can prepare the lemon syrup and refrigerate it in a clean bottle.
  • You can also use sugar subsitutes instead of the sugar.
  • Instead of cold water you can also use sprite or soda

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