Tuesday, October 28, 2008


"HAPPY DIWALI" to all of you......... Hope you all have a nice time together.......

For this diwali i made some Badam Laddoo's ,Pulihora,Payasam.

Guessing you all too have some mouthwatering festive foods for this diwali......


1 cup=1 cup measured of standard measuring cup

Whole Almonds-----------1 cup

Sugar-----------------------1 cup(can opt for more)

Soy Milk-------------------1/2 to 3/4 cup

Ghee-----------------------3tbp or more if you want them richer

Cardamom powder--------1/4 tsp

Nutmeg powder-----------a pinch(optional)


1.Take 2 cups of boiled water and soak the almonds for 1 hour or can simply microwave them for 3-4 mins approximately and then leave for an hour to soak.

2.Let them cool and carefully peel the skin off the almonds.

3.Finely grind the almonds with small amounts soymilk (about 2 tbsp). You can add a little bit more now and then until you get a nice smooth and thick paste.

4.Make sure you make the paste very thick else it takes more time to cook.

5.In a deep pan melt the 1 cup sugar with the 1/4 to 1/2 cup of water and let it boil.

6.When it comes to a rolling boil add the ground almond paste and stir well to avoid any lumps.

7.Keep stirring the mixture to avoid sticking it to the bottom of the pan.

8.In between add a tsps of the ghee at regular intervals. The ghee will immediately get incorporated in the mixture.

9.Keep stirring and cooking till the mixture gets slightly thick (not runny)and where u feel you will be able to form nice balls.

10.Add the cardamom powder,nutneg powder if you wish and switch of the heat and let it cool.

11.Roll into small balls when you are able to hold it quite cold and serve.



Sunday, October 26, 2008




French beans------------------1 pack


Onion--------------------------1 medium one

Cumin powder-----------------1/2 tsp

Coriander powder--------------1tsp
Garam masala-----------------1/4 tsp

Green chillies-------------------5-6

Cumin,mustard seeds----------1/4 tsp each

Methi powder-----------------a pinch

Gingergarlic pste--------------1/2 tsp

Turmeric-----------------------1/4 tsp

Coconut powder---------------1 tsp

Curry leaves-------------------few

Oil,Salt------------------------as required


1.Wash the beans properly and chop them as desired either straight-cut or slant-cut.Set aside.

2.Heat oil in a deep frying pan and add cumin,mustard seeds,curry leaves and fry till done.

3.Add on very finely chopped onions and cook till they turn slight dark brown.

4.Add in ginger-garlic paste,turmeric,green chillies and cook till raw smell goes off.

5.Now add the chopped beans in and keep sauting regularly on meduim to medium high heat covered.

6.When the beans are completely cooked add cumin powder,coriander powder,garam masala,methi powder.

7.Mix well and fry for 3-5 mins maintaining the same heat.

8.Now beat in the eggs onto the beans mixture.Donot mix too much.Just make sure that all the beans are slightly covered with the egg mixture.

9.Cover and cook till the eggs are cooked.

10.Fry for few more mins and turn off.Garnish with coriander leaves and serve.

Thursday, October 23, 2008




Tomatoes----------------5 big and ripe


Bellpeper-----------------few strips of ur choice(optional)

Onion--------------------1 cup

Olive oil------------------1/2 cup

Lemon juice--------------1/2 cup

Salt----------------------to taste

Garlic powder------------2 tsp

Cumin powder-----------1 tsp

Mint leaves+Parsley-----1/4 cup chopped


1.Take cleaned tomatoes and make slits on the side.Like 3-4 nearly deep enough without spilling out the whole tomato.

2.Slightly smear some oil in a baking tray and place these tomatoes,slit jalapenos,bellpeppers in the tray.

3.Pour on the oil on the top and mix well to coat them enough with it.

4. Broil for 10-15 mts till slightly shrinked. Remove and cool down.

5.Peel out the the skin of tomatoes and chop the tomatoes/bellpepper/jalapenos to medium sizes

6. Combine them with garlic powder, cumin powder,salt,pepper,chopped mint+parsley in a bowl.

7. Now place this in a blender/mixer and puree roughly. Be careful not to make a smooth paste of it. It should be chunky and coarse.

8. Add chopped onions to the mixture and Serve with nachos, tacos and quesadillas.

Tuesday, October 21, 2008




Tofu------------------------1 pack
Green Bellpepper-----------1 small one
Peas------------------------1/2 cup
Shallots---------------------1 small one(used them instead of onions)
Tomato---------------------1 big and ripe
Garlic-----------------------3 pods
Ginger----------------------1tsp chopped
Green chillies----------------4
Chilli powder----------------1/2 tsp
Turmeric--------------------1/4 tsp
Curry powder---------------1/2 tsp
Coriander powder-----------1/2 tsp
Fennel seeds powder--------1/4 tsp
Kasoori methi---------------1/2 tsp
Cumin powder--------------1 tsp
Cumin,mustard seeds-------1/4 tsp each
Salt,Oil----------------------as required


1.In a wide frying pan fry the drained-out/cubed tofu till light golden brown in a little bit of oil.

2.In the same pan add some oil and fry the thinly sliced bellpeppers till nicely cooked.

3.In a wide and deep pan add oil,mustard seeds,cumin seeds,fry for a minute and then add chopped shallots.

4.Fry till nicely cooked and add green chillies,chopped ginger,chopped garlic.Fry till nice aroma comes out.

5.Add the chopped tomatoes and when they turn out soft add some water enough to make a paste for the curry.

6.Add in the curry powder,,redchilli powder,turmeric,salt and mix well.

7.Drop in the tofu and bellpepper slices and saute well.Add salt,peas ,cover and cook for 4-6 mins.

8.Add in fennel seeds powder,coriander powder,kasoori methi and mix well.

9.Cook for 5 mins and turn off.Garnish and serve.

Sunday, October 19, 2008




Plantain-------------3 firm and unripe

Turmeric------------1/4 tsp

Salt------------------to taste

Coconut oil-----------5 tbp


1.Peel the plantain outer part completely along with any white fibreous part attached to it else that part appears black after baking.

2Just before using it rub some oil over your palms to avoid blackening.

3.Use either a mandolin or a knife to slice them into thin discs.Dont slice all the three at a time.Make them in batches.

4In a large bowl take cold water and add turmeric and place the sliced disc in them for 15-20 mins.

5.Then remove few and wipe off the water with paper towel one by one or few without spoiling them

6.Take enough slices and add enough oil+salt to them to be well coated and mix thoroughly.

7.Place the slices on a slightly oiled baking plate and bake in oven for 25-28 mins at 325degreeF.

8.If you make them too thin just be sure to remove before the time. While you have the first batch in oven prepare by making second batch.

9.The plantain chips tastes good with coconut oil only......Can try with ordinary veg oil but it doesn't give you exact kerala plantain chips flavor.


Friday, October 17, 2008



Basmati Rice--------------------------3 cups

Vegetables ---------------------------Carrots,Beans,Peas,Capscicum, or any other of ur choice

Onion---------------------------------1 big one+ 1 medium one

Tomato-------------------------------1 big and ripe

Green chillies--------------------------3-4

Parampara Veg biryani masala--------3 tbp or any other that you prefer.

Green onions--------------------------1 big bunch chopped finely

Mint leaves----------------------------1/2 cup tightly packed

Star Anise-----------------------------2

Cardommon ---------------------------4

Cinnamon stick------------------------1-1/2" piece

Bayleaf,Fennel seeds powder----------1/4 tsp each


Lemon juice---------------------------1/4 cup

Thick Yogurt--------------------------2 tbp

Cumin powder------------------------1 tsp

Turmeric-----------------------------1/2 tsp

Ginger-garlic paste-------------------1-1/2tbp

Shahjeera,mustard seeds-----------------1/2 tsp each

Orange food color-------------------- Optional

Salt-----------------------------------to taste

Oil------------------------------------as required


1.Wash and soak rice for 15-20 minutes prior to cooking.Cook the rice alone pouring sufficient water till done and set aside.

2.Freshly chop the veggies of ur choice and slightly fry them till 1/2 done in little oil and set aside.

3.Slice both the big sized ,medium sized onion very finely and fry them seperately in some oil till they tun really dark brown and slightly thin /crisp.This step is a must in any biryani.

4.Take them seperately into two different plates,(ie as the big ones are going into the cooked rice and medium one to be the paste) and let them cool.After cooling grind the medium onion fried slices to a paste without any water.

5.Now heat a wide pan with oil,add mustard seeds ,cumin seeds,cloves,cinnamon sticks ,cardommon,star anise.
6.After a minute add green chillies,ginger-garlic paste and fry well.
7.Now microwave a big slit tomato in some water for 5-7 mins till half soft and then peel off the skin, chop very finely.

8.Add these tomato pieces to them and fry till nicely done.Then addmint leaves, all the powders,slightly fried veggies,some water,salt and cook for 5 mins on medium.You should be able to guess how much water it requires for a nice thick gravy ,to be able to mix with the cooked rice.

9.Turn off and wait till cooled down and add yougurt to it and mix well.

10.Take the cooked rice in wide aluminium baking tray and add 2 tsp of ghee for a really nice flavor.

11.Then add on the required gravy to the rice and mix well till nicely incorporated.Taste it and add some more of the gravy if less spicy along with rquired amount of salt.Mix well.

12.Add on the chopped green onions to rice and place in pre-heated oven for 30-40 mins at 375degree mixing once in a while.

13.After properly baking add the lemon juice and garnish with coriander leaves.

14.Can have it as it is or with raita.......

Thursday, October 16, 2008




Mushroom---------------------1 Pack(contains 15-20 medium ones)

Onion---------------------------1 big one

Tomato-------------------------1 Big and ripe

Ginger Garlic paste------------1 tsp

Coriander Powder--------------1 tsp

Red Chilli powder--------------1 tbsp

Garam Masala-----------------1/4 tsp

Cumin seeds------------------1/4 tsp

Yogurt-------------------------1 tbsp enough to make gravy


Cumin Powder-----------------1/2 tsp

Oil/Butter----------------------5 tbp


1.Slice the mushrooms to 4 pieces eliminating the stem portion and throughly wash
2.Marinate the pieces in yogurt, ginger garlic paste, 1/2 tbsp red chill powder, salt and egg. Place it in fridge till onions-tomato gravy is ready.
3.Now in 3 tbsp of oil fry cumin seeds,onions with little salt,turmeric,till the onions are soft.
4.Now add chopped tomatoes and cook till the oil oozes out.
5. Add remaining 1/2tbsp chill powder, coriander powder, garam masala and mix thoroughly.
6. Drop in mushrooms and saute on med-high flame for 3-4 mins and then  cook uncovered on med-low with till the mushrooms are cooked enough without over-drying the curry until oil separates. Check for salt and add cumin powder.
7.Garnish with coriander leaves ans serve hot with roti/chapathi or even rice.

Pavani,Viji,Purva has passed me this Butterfly award....thanks gals for thinking of me.....

I would love to pass this to
Sia,Vaishali,Sujatha,Madhuram,Saagari,Rak's Kitchen,Praneetha,Simply Spicy,Deesha,Mahima's Kitchen

Viji has tagged me with a MEME.Since i have done it recently i would be linking it back for you Viji...... My MEME

Tuesday, October 14, 2008



The other day when i made gaarelu for the Dussera festival i was so happy with the outcome.Since it was the festival day i didnot want to experiment or offer the baked one's as naivedhyam.So just followed the traditional Deep-fry method.These traditional gaarelu are a must in every Andhra kitchen for any Auspicious festivals especilally Dussera.Theres a popular saying in Andhra:

.................“Thinte garelu thinali, Vinte Bharatam vinali“.......... which literally means

“Either have to eat gaarelu or have to listen Bharatam.” Bharatam/Mahabharat is a Sacred and India’s greatest epic. The reason it is related with the epic is bcause of its taste, a heavenly taste to say.

People usually in my house prefer eating with onions in them.But the one's that are being offered as naivedyam does not contain onions. Can try the other version namely "Ulli Gaarelu" with chopped onions in it. Since am not abig-fan of deep-fried snacks i thought of baking them for a change.I was inspired from Anudivya of ...And a little bit more's baked lentil fritters and immediately baked these the next day from the remaining batter (as not being offered to devi) adding onions to them.They came out so beautifully i jjust couldnt resist myself from eating those oil-free gaarelu......


Split Green Moong Dal/Pesara Pappu-------2 cups
Ginger------------------------------------------2" piece
Coriander Powder-----------------------------1Tbp
Green Chillies---------------------------------3-4
Curry leaves-----------------------------------few
Coriander leaves------------------------------chopped finely
Cumin seeds---------------------------------- 1 tsp
Salt------------------------------------------- to taste
Oil-------------------------------------------- to bake(i used Olive oil)
Onions---------------------------------------1/2 cup finely chopped


1.Soak moong dal in water for about 2-3 hours. Dont soak it more than that.

2.Drain the water and refrigerate overnight (without any water).Or you can just skip this step if you soaked and made gaarelu on the same day.

3.Next day or the same day put it in the mixer or a processor , just lightly grind adding very little or no water ,so that some of the dal is ground finely but some of it remains partial.

4.Along with dal grind green chillies,ginger,garlic,cumin seeds in small batches.

5. Dont grind it too much and make it a coarse paste not smooth .It should be slightly tight enough to make gaarelu like vada consistency.This is important for the gaarelu to be crispy.

6..Now add coriander powder,salt,curry leaves,onions,coriander leaves to it.

7.Preheat oven to 375 degree F and grease the muffin pan moulds with a little more butter/oil of ur choice.

8.Slowly place them in the muffin moulds upto 1/4th of height.If you put more it becomes too fat.. and takes more time to cook inside...so after baking few you can adjust them accordingly.

9.Again pour like 1/2 tsp of oil in each mould so that it wont become too dry on baking.

10.Now place in the oven and bake for 20 mins turning to the other side and baking for 20 mins or less depending on the oven.

11.Make sure to check that inside is prpoerly baked and it turns slight golden color.

12.You can bake for few more mins but the thing is they will turn out to be so dry and hard.

13.Hope you all will try this and enjoy.......


Sending this to Pallavi's Yummy Festival feast-Diwali as well as Divya vikram's Diet Foods Event, to Haripriya's SWC-Andhra Event .

Monday, October 13, 2008


Capsicum in Peanut sauce


Green bell peppers/Capsicums---------2 nos

Green peas----------------------------1/4th cup

Onion----------------------------------1 cup very finely chopped

Green chillies--------------------------4

Garam masala--------------------------1 tsp

Peanuts--------------------------------1/4th cup

Sesame seeds--------------------------1/4th cup

Cloves/Cinnamon----------------------2 small pieces

Red chillies-----------------------------3

Tamarind extract----------------------1 tbp

Jaggery/sugar-------------------------1 tbp grated

Mustard,Cumin seeds------------------1/4th tsp each

Curry leaves---------------------------few

Ginger-garlic paste---------------------1 tsp

Coriander leaves-----------------------to garnish

Salt------------------------------------to taste.

Oil-------------------------------------as required

1.Dry roast peanuts and sesame seeds to golden color and make a fine powder out of them in a grinder.

2.Seperately dry roast grind cloves and pieces of cinnamon .

3.Grind them to smooth paste/powder along with some salt,grated and powdered jaggery,redchillies,if required some cashews too .

4.Clean and Cut the tops off. Remove the seeds and membranes inside and make a hollow.Now cut length wise to medium sized strips.

5.Heat 3 tbp of oil in a big pan and add those sliced capsicum and fry till they become half soft and cooked.Transfer to plate and set aside.

6.In the same pan add some more oil.Add mustard,cumin seeds,curry leaves,finely chopped onions and fry till dark brown.Then add ginger-garlic paste and fry for few minutes.

7.Add the peanut-sesame sauce ,tamarind extract and about a half cup to one cup of water and mix well.

8.Add garam masala,coriander powder and simmer on medium heat for about 10 minutes.Now taste and adjust spiciness or other levels to your taste.

9.After that add the fried and soft capsicums to the thickened sauce.

10.Cook for another 10 minutes on medium heat, covered.If required add water and cook.

11.Serve with rice or with chapatis.Garnish with coriander leaves.

Thursday, October 9, 2008



I still couldn't believe, when i look back at the lists of all the festive foods ,that i have prepared and that is being offered to the Devi maata.I have to admit that all the naivedhyam came out so well that when i tasted them after the pooja i really couldnt trust my tastebuds.So bloggers i have just linked up back tothose dishes below along with today's offering of Peasara Pappu Gaarelu.......Wishing you all Happy Dussera.......

Kobbari Laddo


Besan Halva

Rava Kesari

Orange Kheer

Semiya Payasam

Wheat Rava Payasam

Now coming to today's menu , i wished to make a few more festive items but due to some other committments(like pooja,visiting temple,get- together) ,i had to limit my cooking to just gaarelu ,which is a must dish for Dussera
in my family.They tastes just wonderful with Venna/Indian butter or some other gravy-based dish.Hope you have wonderful time together......


Split Green Moong Dal/Pesara Pappu-------1 cups( measured of standard measuring cup)
Ginger------------------------------------------2" piece
Coriander Powder-----------------------------1Tbp
Green Chillies---------------------------------3-4
Curry leaves-----------------------------------few
Coriander leaves------------------------------chopped finely
Cumin seeds----------------------------------1 tbp
Salt------------------------------------------- to taste
Oil-------------------------------------------- to deep fry
Onions---------------------------------------1/2 cup finely chopped(optional)


1.Soak moong dal in water for about 2-3 hours. Dont soak it more than that.

2.Drain the water and refrigerate overnight (without any water).Or you can just skip this step if you soaked and made gaarelu on the same day.

3.Next day or the same day put it in the mixer or a processor , just lightly grind adding very little or no water ,so that some of the dal is ground finely but some of it remains partial.

4.Along with dal grind green chillies,ginger,garlic,cumin seeds in small batches.

5. Dont grind it too much and make it a smooth paste.It should be slightly tight enough to make gaarelu like vada consistency.This is important for the gaarelu to be crispy.

6..Now add coriander powder,salt,curry leaves,onions,coriander leaves to it.

7.Heat the oil in a kadai(wok). Make little rounds and fry them on a medium to medium-high setting until medium-light brown in color.Just fry to get this color.After removing from oil anyways they turn a bit dark.

8.When properly fried , place them on paper towel for the oil to be absorbed. Serve hot...... Enjoy !

Wednesday, October 8, 2008




Moong dal---------------------1 cup

Tomato-----------------------1 big and ripe

Onion--------------------------1 medium one

Green chillies------------------5-6


Garlic pods---------------------4-5 crushed

Tamarind Ball------------------small one

Coriander powder--------------1 tbp

Garam masala-----------------1 tsp


Cumin,Mustard seeds----------1/2 sp each

Red chillies---------------------4

Curry leaves-------------------few

Turmeric----------------------1/4 tsp

Coriander leaves-------------- to garnish


1.Wash and soak dal for 20-30 mins prior to cooking.

2.In a pressure cooker take the soaked and drainedout dal along with chopped tomatoes,slit green chillies,crushed ginger,crushed garlic,soaked and extracted tamarind pulp along with required amount of salt,turmeric.

3.Mix properly and pour 2-1/2 cups of water and cook just for 1 whistle and turn off.

4.Let it stand in the cooker covered for 10-15 mins after turning off.

5.Heat ghee or oil in a pan.Add mustard seeds,cumin seeds,red chillies, and curry leaves.

6.When properly fried add very finely chopped onion to it and fry till translucent.

7.When done add garam masala,coriander powder to it.Mix well and cook for 3-5 mins and turn off.

8.Open the cooker when the pressure is gone and mix the above popu/tadka to the cooked dal.

9.Mix well ,taste it,adjust the spiceness acoordingly.Serve with either roti/rice .



Avocado----------------1 ripe one

Wheat Flour------------2 cups

Water------------------3/4 to 1 cup or as required

Salt---------------------a pinch or two to taste

Chilli powder----------- 3/4tsp optional(if u want it a bit spicy can add more)


1.Slit a ripe avocado into half, removing the pit in the middle and Scoop out the flesh of avocado using a spoon, from each half.

2.Take it into a seperate bowl and mash properly till smooth and fine.

3.Take the wheat flour in a vessel,add salt and red chilli powder and mix once.

4.Then add in the mashed avocado paste to the flour.Mix thoroughly.

5. Now adding water, make dough just like for usual chaati/roti not too soft or too hard.

6.Knead the dough for few minutes then Cover and set it aside to rest for about 15 to 30 minutes.

7.Knead agian for 5-10 mins and make small lime sized portions and press/roll out the dough into a size of ur choice.

8.Complete all the lime-sized small portions and get flat-pan/tava hot by time you finish all of them.

9.Once hot place the chapati and fry it on each side slightly regularly turning/swirling.

10.Can use oil/ghee to smear on the top.Serve with your favorite curry or chutney......



This was offered as naivedhyam to Devi on the 9th day of Navrathri.

1 cup=1 cup measured of standard measuring cup(get in any US stores)

Dessicated Coconut---------1 cups
Ghee-------------------------1 tsp
Milk--------------------------1 to 1-1/4 cup
Sugar-------------------------1/2 to less than 3/4 cup depends
Saffron-----------------------two big pinches (optional)


1.Take tsp of ghee in a microwave safe bowl and microwave for 1 minute or till ghee melts

2.When the ghee has melted add 2 cups of dessicated coconut and mix thoroughly with a spoon.

3.See that ghee is properly distributed.Now microwave it on high for 1-2 mins till its very slightly brown .It should be very light in color.Now add sugar accordingly and mix.

4.Add rubbed saffron, milk enough to cover the mixture.mix well.Milk will be absorbed a bit by the coconut.Again add milk enough to make a smooth texture.Donot make it loose.It should be of the cocnut chutney consistency.

5.Microwave on high for 5-6 mins and stirring in between for every 1 minute.

6.The milk starts to boil and slowly evoporates making it a slowly dry texture. without any milk.Keep an eye as the whole mixture might get spilled out when the milk starts boiling....So be near it.

7.Depending on the milk you have added it might take more or less time to get to that stage.

8.When the milk has just evoporated make sure that uyou microwave for not more than 5 mins while stirring for every 30-45 secs,as the mixture might get burnt.

9.Now the mixture still gets dry and slightly sticky because of the sugar.While at that stage try to take a small amount of the mixture and try to make balls.You should be able to form balls without breaking them.Else microwave for few more mins.

10.You should be able to get the right consistency to get them right.Let them cool after making.

11.Store in airtight container.the less milk you add the more its shelf life.Enjoy!!!!!

Tuesday, October 7, 2008



This was offered as naivedhyam to Devi on the 8th day of Navrathri.

1 cup=1 cup measured of standard measuring cup
Whole urad dal-------------3/4 cup
Sugar------------------------1/2 cup(I used granulated cane sugar not powder)
Cardommon powder-------1/2 tsp
Ghee-------------------------1/2 cup in melted form


1.Heat a skillet and dry roast the whole urad dal(can used split urad dal also) on low heat till they turn very light brown in color.

2.Cool off and grind to very fine sand-like powder.The overall result will depend on how fine you grind the dal.

3.Sieve the powder.You have to use the fine powder that gets down through the sieve and grind the coarse particles leftover on the sieve again to a fine powder.

4.When done add sugar to the whole powder and mix well.

5.Pour melted ghee to the urad dal-sugar mixture and make medium balls.

6.If not able to form balls use some more ghee and make them into desired size.

7.Atlast Store them in airtight container and enjoy!!!!!

Sending this to

Monday, October 6, 2008



                      The reason I call it Masala Upma is the addition of Cloves and cinnamon while tempering to give that extra spice flavor. 
                       I love to add a lot of carrots to most of my breakfast (upma /idli/oothappam) or any Rice varieties or Pasta recipes or either have it in the raw form, so that you wont be missing its goodness. That is why you can see a lot of my dishes with carrot.........
                       A simple breakfast I make very often on the weekends and has a perfect combination of vegetables like Carrots,Corn,Peas. This upma requires vermicelli:water ratio to be 1:1-1/4 i.e. for 1cup of vermicelli use 1-1/4 cup of water. With this measurement the upma is not sticky and soggy instead just cooked with enough steam. 

INGREDIENTS: Serves 3-4 people.

Vermicelli--------------------1-1/2 cups

Frozen Cut veggies---------1/2 cup(I use Carrot,Peas,Corn)
Onion-------------------------1/2 med one chopped
Cinnamon sticks-------------few small ones
Mustard seeds----------------1/4 tsp
Oil-----------------------------4 tbp

Cashews/channa dal--------optional
Curry leaves-----------------few


1.Add 1 tsp of oil in a pan and roast the vermicelli to light golden colour.

2.Ina separate deep vessel add 3 tbp of oil and add the mustard, cashews/channadhal and curry leaves.

3.When the mustard pops add the cloves,cinnamon sticks then Onions and chopped jalapeƱos and fry till translucent.

4.Now add 2 -1/2 cups of water(standard measuring cup),salt to taste and cover the pan with a lid. Need to add less water compared to rava upma.

5.When the water comes to a boil add the roasted vermicelli and cook for few minutes till the water is absorbed. Close the lid and reduce the flame to low for the semiya to be completely cooked in steam.

6.Cook for few minutes and then Garnish with few sprigs of cilantro.

This is my entry to the food blog event ‘The Saas, Bahu Aur Sensex Contest’ hosted by Nags of Edible Garden and also to Vandana Rajesh's---



This was offered as naivedhyam to Devi on the 7th day of Navrathri.

1cup=1 cup measured of standard measuring cup
Besan/chick pea flour------1/2 Cup

Sugar ------------------------1/4 cup or less
Ghee-------------------------1/2 tsp + 4 tbps
Whole Milk-----------------1/4 to 1/2 cup
Water-----------------------1/2 cup
Saffron--------------------- a pinch
Almond flakes-------------tsp


1.Melt 1/2 sp of ghee in a pan and add besan and fry until raw small is gone and it turn nice light brown with nice aroma.

2.Soak saffron in some milk and set aside.

3.Keep mixing properly and do not let it form into small balls.

4.Now to this add sugar and keep stirring.Then add the remaining ghee and milk.

5.Keep stirring for few minutes.After a few minutes it starts to a single mass .

6.Remove from flame,add almond flakes and now its ready to be served.

7.If you cook for more than required then it starts to become dry .in such a case just spread it on a greased plate and let it cool completely, then cut them into desired shape and serve as burfy.

Sunday, October 5, 2008



This was offered as naivedhyamto Devi on the 6th day of Navrathri

1cup=1 cup measured of standard measuring cup(get in any US store)

Semolina/Sooji Coarse (rava) ---------1/2 cup
Milk--------------------------------------2 cups
Sugar-------------------------------------1/2 cup
Cardommon powder--------------------from 2
Ghee------------------------------------3 tbsp
Saffron----------------------------------a big pinch


1.In a skillet heat ghee and fry the raisins and cashews till light golden color. Remove and keep it a side.

2. Now soak slightly rubbed saffron in little mik for 7-10 mins.

3.Boil whole milk in a pan on low heat.when comes to boil add the saffron soaked milk to it. and boil rapidly for 10-15 mins stirring occasionally.

4.Now add sugar and boil again for 5 more mins. Reduce the heat to low and slowly add the roasted rava and stir continuously for five minutes.

5.When it starts to thicken turn off and finally add roasted cashews, raisins and the cardamom powder.

6.Mix well and serve

Saturday, October 4, 2008



This was offered as naivedhyam to Devi on the 5th day of Navrathri.

1 cup-1 cup measured of standard measuring cup(get in any US store)

Evaporated Milk ---------1 cup
Orange--------------------1/2 cup
Sugar---------------------1/4 cup
Cashew nut --------------5-6
Ghee----------------------1 tbsp for frying (can add more if u wish to)

1.Peel the oranges, separete them out and take out the white fibres/thread,transparent thin skin from each of them and make small pieces.

2.Heat Ghee and fry raisins,cashews if you wish to and set aside.

3.Heat the Milk in a deep pan and bring to boil .Since its evoporated milk need not boil it for long time till the color of milk changed to creamy hue.

4.If using plain milk then it may be boiled for a much longer time to get nice thick consistency or when the milk has reduced a till half.

5. Add the sugar depending on the type of milk using.....No sugar if using condensed milk else need to add a little bit.

6.When the consistency is hick and smooth ,pour in a serving bowl and let it cool.

7. When it has cooled down add the orange pieces and Serve chilled.

Sending this to Navrathri Festive Food event hosted by LG of Taste of Mysore

Friday, October 3, 2008