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Saturday, February 27, 2010

Kobbari Ladoo/Coconut Laddoo

Festivity means we would love to be at our Ammamma's, she makes delicious and yummy treats for us... Kobbari laddoo's are one of her best we love to have then warm and fresh from the stove... The traditional way of making these laddoos require a lot of time but now that every traditional dish has a short cut ;D The original recipe that my Grandma made used Goats Milk, freshly grated dried Coconut and Jaggery.

Now that today is 27th Feb, it has lotsa significance, My Dad's Bday and 3rd Blog Anniversary, it so happened that I wrote my first post 3 years back on this same day, but with little intentions of making this a food blog, later I moved all the non food related posts to my other blog ultimatley making this a full and full foodie blog. Unlike other bloggers, I havent made many posts just crossed my 100th post few weeks back. I always feel I have to do so much and while I am held up in other things I am not doing justice here.

Primarily, it wouldnt have been possible to come 3 years in this culinary journey without the support and encouragement of you gals, I used to disappear often while your words and concerns made me come back, wish to continue blogging giving you all more recipes from home ;D. Meanwhile enjoy these Kobbari Laddos and small treat for all of you.

I would like to pass it on to all my fellow blogger, please do accept this "Thank you" from MemoryArchieved.


Half and Half - 2 cups (Whole Milk)
Milk Powder - 3 cups
Sugar - 1/4 cups
Desiccated Coconut - 2 1/4 cups + some for dusting
Cardamom - 2 pods
Nutmeg - a dash (scrapped)
Rasins - 2 tbsps
Cashewnuts - 1 tbsps
Ghee - 2 tsps + 1 tsp for rolling


Saffron Strands - a few
Pistachio - a few


1. Heat a heavy bottom pan add the Half & Half (whole milk)when it starts boiling add Milk Powder and Sugar mix well to avoid lumps.
2. Keep stirring the mixture all the while keeping the flame on low to medium until the mixture reduces to half.
3. Meanwhile remove the Cardamom pods and make a fine powder. Heat 2 tsps of Ghee and fry the Raisins and Cashewnut and set aside.
4. Now add the Cardamom Powder and the Nutmeg Powder and mix well, throw in the Coconut and mix well until it forms a ball. Do not cook on high flames or over cook, else the Coconut will give up Oil.
5. Remove from heat and let it cool for 5 mins or until the dough is handleable. Pinch small lemon sized balls and push a Raisin or Cashewnut to the center and roll them into balls. If they stick to your hands apply Ghee before rolling them.
6. Spread some Coconut in a plate and roll over the balls so the Coconut spreads evenly over the balls. Garnish with Saffrons and Pistachios. Once cool store them for upto 10 days.

You can also check my Coconut Diyas

I am sending the Kobbari Laddoo's to

Divya's Sunday Snacks and
Notyet100's Holi Event

Wednesday, February 24, 2010

Peanut Chikki

No reason to make sweets and when it comes to Chikkis (Peanut Burfi/Kadalai Burfi) well all one needs is some time and patience. Today dawned so well on me, I had all the patience and heart to make some nice Chikkis and eat them up even before I could get some decent pics... Well thats how much I could control myself, the first time I made chikkis I dint care to mix the Sugar well while caramalizing and they turned dark and a lil burnt after that I learnt the trick of stirring the Sugar continuously and also did know to balance Sugar and Peanuts ratio. Ever since then, its make chikkis and finish 'em off immediately ;)... There are two ways of making Chikkis one with Sugar - the easy way and the other with Jaggery the time consuming way. Shall post Chikkis with Jaggery soon, until then have fun relishing this.


Peanuts - 1 1/2 cups
Sugar - 1 1/4 cups
Cardamom Pods- a few - finely powdered
Nutmeg - a dash
Salt - a pinch
Desicatted Coconut - 2 tbsps (You can also mix colors -- optional)


1. Dry roast the Peanuts, let it cool down, dehusk them and make a coarse powder. I always ensure that some Peanuts stay whole, if you wanna make them all powder well go ahead they come out well too.
2. In heavy bottomed pan heat the Sugar on low to medium flame keep stirring all the time until the Sugar is melted completely and caramalized. If stirred continuously the Sugar will not burn and give a bitter taste and the color is also not very dark.
3. Throw in Salt, Cardamom and Nutmeg mix well, keeping the flame on low, add the ground Peanuts combine well and immediately remove from flame.
4. Pour the mixture on to a greased plate/tray or parchment paper. Sprinkle the Coconut, roll it flat using a rolling pin. Thickness of the Chikkis purely depend on your rolling.
5. With a pizza cutter or knief cut the flattened Peanut bar into desired shape while warm. You can also draw lines while warm and then break them up when cool.

Am sending my Peanut Chikki to
Asankhana's Holi Event and Divya's Healthy Snack Event

Sunday, February 21, 2010

Rava Khitchadi

Yet another morning, lazyily dragging out of the bed I refreshed myself and walked into the kitchen with ultimately no clues of what to make for breakfast just 20 more mins and there should be breakfast on table, you know what I mean there are days when you have nothing on mind yet duty calls us and the empty table during breakfast makes you guilty. Bread and sausages have saved many days but today was not that, oh its Sunday and yet 20 mins for breakfast oh ho no excuses with respect to breakfast though, if time lapses there is just no explanation or reason to make him eat. Opening the refridgerator my eyes caught the Cashews sitting there, okay why not Upma, but the Carrots were peeking out of the crisper and I wanted to become their saviour so why not Khitchadi its just gonna take 15-20 mins. I did totally forget that Khitchadi's are his fav and yet again I made his day ;) well then why not post it was the next thing on mind...


Cream of Wheat - 2 cups (Sooji/Rava/Bombay Rava)
Ghee - 1 tbsp
Sesame Oil - 2-3 tbsps
Mustard Seeds - 1/2 tsp
Cinnamon - 1/2 inch
Cardamom - 2 nos.
Cloves - 2 nos.
Bay Leaves - few
Curry Leaves - few
Cashewnuts - 2 tbsps
Red Onion - 1 medium finely chopped
Ginger - 1 inch minced or finely chopped
Green Chillies - 3 nos. slit lengthwise
Tomato - 1 large finely chopped
Turmeric Powder - 1/4 tsp
Fennel Seeds - 3/4 tbsp freshly ground
Carrot - 2 chopped
Peas - 1/2 cup (& any other veggie of your choice like Beans etc)
Water - 5 1/4 cups
Salt to taste


Coriander Leaves - a generous amount


1. In a non stick pan heat the Ghee and roast the Rava until slight brown or until aroma emanates. Set aside to cool.
2. In a deep pan or kadai heat Oil and thrown in the Mustard Seeds to splutter. Then add the Cinnamon, Cloves, Cardamom and Bay Leaves when they turn color add the Cashewnuts and Curry Leaves.
3. When the Cashews are slight brown add the Onions, Green Chillies and Ginger. Once the Onions become pink drop the chopped Tomatoes and let it cook or until it becomes mushy, keep stirring.
4. Now add the Veggies (Carrot and Beans first, let it cook for a few mins and then add the Peas) when you sense the aroma of Carrots add the powdered Fennel Seeds and Turmeric Powder and cook for a min or two.
5. Then pour the Water and adjust Salt, bring it to a rolling boil. Simmer and start adding the Sooji/Rava slowly while stirring all the time not letting any lumps to form.
6. Cover and cook until all the Water is absorbed. Garnish with Coriander Leaves.

Serve with: Chutney

Am sending this to
Mahimaa's Cooking Basics Event and Shama's Family's Favourite Food Event.

Its accompanied by my Ulavalu Chutney I missed to send it to Shama's Family's Favourite Food Event.

Thursday, February 18, 2010

Ulavalu Chutney/Kollu Paruppu Chutney

One day of food outside oh thats common, two thats okie too, third and the fourth oh thats definitely bad... I said, this is not India to get Indian food; Krish looked at me and smiled and answered "You are becoming crazy about Indian food these days". Ofcourse I dont deny the fact, I fall back on Indian food and most importantly all my supplies are vanishing ;). I am always elated and my happiness finds no bound when I see my Orange topped pantry bottles beg me to fill them back!!! "There will be my favorite for lunch" is all I replied. My fav, oh its mostly healthy other than the sweets that I munch he he he!!!

Ulavalu in Telugu, Kollu in Tamil, Kulthi in Hindi and Horse Gram in English; its a very proteinious and a fibre rich dhal. My Naanamma says that horses are fed Ulavalu so they dont put on fat, which helps then be the fastest animal. So true to every word, it reduces cholestrol and any excretion realted problems too. Horse Gram chutney is very easy to make a flavorful and ofcourse tasty too.

As told I made the chutney, Krish came home for lunch and I had a platter full of Annam Muddalu with Ulavalu Chutney there was nothing left and infact we had more food than usual...


Horse Gram - 3/4 cup
Pearl Onions - 1 cup
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1 1/2 tbsp
Coriander Seeds - 1 tbsp
Red Chillies - 5 nos.
Curry Leaves a few
Sesame Oil - 1 tbsp
Salt to taste
Water as needed


1. Wash and soak Horse Gram for an hour, pressure cook the dhal with 2 cups of Water until soft and mushy. There will be very little Water left after cooking, just retain the Water.
2. In a pan heat Oil, Mustard Seeds, Curry Leaves; when the Mustard Seeds splutter add the Cumin Seeds and Coriander Seeds.
3. When they turn brown add the sliced Pearl Onions and cook until golden brown.
4. Let it cool and paste it with the Horse Gram and Salt. If the blender refuses to move add the retained Water from the cooked dhal.
5. Do not make it watery, keep it thick and coarse if you like.

Serve with: Steaming Rice and Ghee, mix well with Chutney and make Muddalu or balls.

Friday, February 12, 2010

Menthi Kura Aaku Pappu/Fenugreek Leaves in Dhal

My lil brother goes ga ga about dhal cooked with spinach, be it any kind, Mom makes Menthi Kura Aaku Pappu often atleast for him, he never complains even if served with this dhal 3 times a day. Ever since he started cooking by himself he has inherited all of Mom's receipes. When he was with me last year, during his fall vacation, I took all advantage of letting him cook and I just had to sit back and relish all those wonderful delicacies he had made; he's absolutely a wonderful cook I totally admit... I know it was so mean of me but that was not the end I let him clean and organize my kitchen, phew what a sister am I??? Wait wait, and thats how I learnt my Mom's Menthi Kura Aaku pappu recipes from him, see all for good and good for all (his dialogue he he he). I made this dhal today and we licked our plates clean and had just nothing left after lunch time, credit goes to him and only him.


Thuvar Dhal - 1 cup
Fenugreek Leaves/Menthi Kura Aaku - 1/2 bunch (2 cups)
Red Onion - 1 small
Garlic Cloves - 3 nos.
Green Chillies - 5 nos.
Tomato - 1 medium
Tamarind - small lime size (if the tomato is not sour then increase the size)
Turmeric Powder - 1/2 tbsp
Red Chilly Powder - 1/2 tsp (optional)
Asafoetida - a dash
Sesame Oil - 1 tbsp
Water as needed
Sea Salt to taste

For Tempering:

Sesame Oil - 1 tbsp
Garlic Cloves - 2 nos. (crushed)
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Cumin Seeds - 1 tsp
Curry Leaves - few
Asafoetida - a dash
Red Chillies - 2 nos. (broken)


Coriander Leaves


1. Wash Thuvar Dhal, pick Fenugreek Leaves and wash them a couple of times. Peel and slice Onions, chop the Tomatoes, slit Green Chillies lengthwise and extract Tamarind Juice.
2. In a presuure cooker heat Oil add the Onion, Garlic and Green Chillies cook for 2 mins, then drop the Tomatoes and mix them well.
3. Add the washed Thuvar Dhal, Asafoetida and Red Chilly Powder (optional) cook for a min or two. Pour 3 cups of Water and the Tamarind Extract then goes the Fenugreek Leaves close the presure cooker and cook until the Dhal is done or upto 4-5 whistles.
4. After the presure is released open the cooker adjust Salt use a wooden masher and mix the dhal well, then do the tempering.
5. Garnish with Coriander Leaves.

Serve with: Steaming Rice and Ghee or Roti

Am sending this to Yasmeen's - Bitter Better Health

Tuesday, February 9, 2010

Guddu Koora/Muttai Kurma/Egg Kurma

No specific reason why I decided to have Egg Kurma for the menu but when I started there were other things on mind suddenly I recollected there had been more Egg on the menu these days and the same taste would really change the need for more Eggs anymore and then my choice of ingredients changed and finally here this delicious and aromatic Kurma.


Eggs - 6-7 nos.
Red Onion - 1 large
Tomatoes - 3 large
Ginger - 1 1/2 inches
Garlic - 7-8 cloves
Green Chillies - 4 nos.
Coconut - 2-3 inch long piece
Sesame Oil - 2 tbsps
Mustard Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Bay Leaf - 2
Water as needed
Salt to taste


Fennel Seeds - 2 tbsps
Poppy Seeds - 2 tsps
Red Chilly Powder - 1 tbsp
Turmeric Powder - 1/2 tbsp
Coriander Powder - 3 tbsps
Garam Masala - 1 tsp
Pepper Corns - 2 tbsps (freshly ground)


Coriander Leaves finely chopped


1. Finely chop Onion, slice Tomatoes. Scrape the back of the Coconut piece and cut into small pieces and grind it thoroughly well with some 1/4 cup - 1/2 cup of Water.
2. Peel Garlic and Ginger. Paste Garlic, Ginger, Green Chillies and 2 tbsps of chopped Onion with some Water if needed.
3. Powder 2 tbsps of Fennel Seeds and Poppy Seeds (dry ground using a hand motar).
4. Heat Oil, throw in the Mustard Seeds, 1/2 tsp Fennel Seeds and Bay Leaves. When Mustard Seeds splutter add the chopped Onions and cook until golden brown on low flame.
5. Now add the Ginger-Garlic paste (step 2) and cook on medium flame until the raw smell disappears and Oil oozes out.
6. Next goes the Fennel & Poppy Powder, Red Chilly Powder, Coriander Powder and Garam Masala and cook for few mins. Add the chopped Tomatoes, Red Chilly Powder and Salt cook until they become tender and mushy. Throw the Turmeric Powder in it.
7. After its cooked add 4 cups of Water and Salt bring it to a boil, then break the Eggs and let it cook by increasing the flame.
8. In about 10-15 mins the Eggs will be cooked, pour the blended Coconut Milk (straining is optional) and ground Pepper Corns simmer and cook for 5 mins. Garnish with Coriander Leaves and serve hot.

Serve with: Hot Rice or Dosa

I am sending my Egg Kurma to

Siri's - JFI Fennel

Sunday, February 7, 2010

Menthi Sankati / Venthaya Kali / Fenugreek & Rice Balls

Winters are depressing, while Mother Nature laughs at us with loads of snow and chilly wind gusts, requiring every single soul to pack each and every part of the body; letting nothing exposed, turning a beautiful girl into a pile of yarn and fleece. Among all these there is a thing that keeps one warm and wanting winters to come - yeah the NFL and of all the Superbowl... Pretty much nearing the end of the NFL season, what I realized was; one - the patriots were nowhere close and two - to ease the tension we had munched on loads of crap!!! Both are painful, and the loads of crap naturally does one thing increase the BMI and ultimately eat well to be well...

mmm, so I thought why not start with breakfast which reminded me of the recipe that my MIL taught me... She knows that I always fall back on Fenugreek to keep my body cool and hence she made Menthi Sankati - in Telugu; for breakfast while she was visiting us... I asked her how could one take so much sweet in the morning, she smiled and said "well you have cereals, muffins, pancakes etc which is just nothing but sweet in the morning while Menthi Sankati is healthy, try it once and if you dont like then let go of it". That sounded so agreeable, but things changed I simply liked it, now to the recipe...


Par Boiled Rice - 1 cup (Idly Rice)
Fenugreek Seeds - 1/8 cup
Sugarcane - 3/4 cup
Sesame Oil - 3 tbsps
Water as required


1. Wash and soak Rice nd Fenugreek Seeds Separately in enough Water for about 3-4 hrs or overnight.
2. Grind the Fenugreek Seeds with some Water, then add Rice and make a fine paste. If you have added more Water to the dough dont worry the cooking definitely needs more Water.
3. Take 2 cups of Water and heat it with Sugarcane once dissolved let it cool and filter removing the sediments off.
4. In a deep non stick pan heat 2 tbsps of Oil and pour the Rice dough and keep stirring it with an wooden spatula not letting any lumps to form, keep the flame on low or medium.

5. In about 2 mins the dough will start to thicken add the Sugarcane Water + 1 1/2 cups of Water little by little, while stirring all the time.
6. Now put down the flame and you can rest your arms, but ensure no lumps are formed.
7. In about 10-15 mins the dough will leave the corners of the vessel and form a ball, do not stop stirring continue until you are able to turn the ball upside down it might take another 15-20 mins, cook on low flame.
8. Once the entire ball becomes glossy add the remaining 1 tbsp of Oil and mix well and remove from flame.
9. When warm make them into desired shapes like balls or you can have it like halwa (Indian Sweet).

Serve with: Sesame Oil & Sugarcane


1. Since 1/8 cup of Fenugreek Seeds are used the kali/sankati will give a slight Fenugreek taste and smell. But it helps a great deal in reducing the body heat.
2. Cooking in a mud vessel will enhance the flavor and aroma.

I am sending my Menthi Sankati to:

Silpa's APS - Rice Event

SE's Cooking With Seeds

Thursday, February 4, 2010

Mamidikaya Pappu - Mango in Dhal

Mango season, yeah its still winter out in the north eastern parts of the US and we still getta reap the benefits of summer (never did I say the climate)... Back at home summer means Mangoes, Sugarcane Juice, Palmyra Fruit aka Nungu, Tender Coconut and lots more, every season has its significance and specialities to cater, here irrespective of the season we get certain fruits (dont mind the taste, specially the Tender Coconut; phew).. Are we here to praise the technological development or to blame the global warming that we might be causing indirectly??? Its definitely upto individuals and individualist perspectives (I know ppl, who are managers or directors or who even hold high positions, who dont belive in global warming)...

I am not here to start another debate as I know certainly perspectives hurt when you dont trust or believe in it... Well, when I came home from grocery shopping, I realized I had somehow convinced myself and Kris and bagged those nice large Raw Mangoes from the stores. Two days went by and still they sat on the straw basket untouched but today my mind went back to them over and over again, so finally I said whatever I making "Mamidikaya", Kris likes it but then he really had some other things in mind, whatever I am the chef and I getta do what I want, being said that I went into my kingdom ;)...

Do I grate or cut them??? What dish to make was the next question, then something flashed in my mind - "Mango Season", mmm yeah I meant the book written by Amulya Malladi; nice book a casual family knit story... She has some simple Mango recipes, yet those are nothing for an expert cook but you can relish the wonderful story and the way she takes us thru the streets of Hyderabad, I enjoyed the read... I still remember something from that book -- Grandpa says -- "Mangoes dont go well with Tomatoes, they are never cooked together"; I just wanna experiment that part sometime... I thought, havent ever posted a simple dhal recipe so far why not "Mamidikaya Pappu", a common dish made during early summer at home; love the smell of Mangoes when cooked in Tamarind Extract...


Thuvar Dhal - 1 cup
Raw Mango - 1 small size
Red Onion - 1 medium
Green Chillies - 5-6 nos.
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Tamarind - small lime size
Cumin Seeds - 1/2 tsp
Asafoetida - a pinch
Sesame Oil - 1 tbsp
Salt to taste
Water as needed

For Tempering:

Sesame Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Red Chillies - 2 nos.
Urad Dhal - 1 tbsp
Moong Dhal - 1 tbsp
Asafoetida - a pinch
Curry Leaves - a few

For Garnishing:

Coriander Leaves - a few twigs


1. Cook Thuvar Dhal with enough Water, Turmeric Powder, Cumin Seeds and Asafoetida.
2. Scrape the skin of the Mango and cut them into small uniform cubes. Or could go ahead not scrape the skin and cut the Mango into small pieces.
3. Heat Oil, add chopped Onions, chopped Green Chillies and cook until Onions become transparent.
4. Add the Tamarind Extract and sliced Mango and cook until the Mango pieces become soft.
5. Now add the cooked Dhal and add Chilli Powder (if needed), adjust Salt.
6. Temper with tempering ingredients and garnish with Coriander Leaves.

Serve with: Hot Rice

P.S.: If the Mango tastes sweet, adjust with a little extra Tamarind Extract, Salt and G.Chillies.

Tuesday, February 2, 2010

Era Melaku / Prawn Curry (Dry)

I was blamed for not even attempting to making any Non Veg dishes, so today I decided I was gonna make a dish with chettinad influence, pre-cooking prepations being done I was telling Mom about Era Melaku she said "Kanna, today is Sankatahara Chathurthi, (Ganesh Worship - performed on the fourth day of They pirai of every month) do you still wanna make it?". I told her that this was long due and if I dont make it even today I will be blamed for ever. She smiled and said okay this time, but see to that you dont make it again on such occassions, agreed happily.

Still, I literally felt guilty when I started making but then when Kris comes home I dint wanna disappoint him by not making it. You can also try this as a Vegetarian dish using boiled Baby Potatoes, they turn out really great; all I felt after making this dish was I dont have a facility to share the aroma of this dish, sooner or later technology will improve where we will getta share the aroma too, hoping sincerely...


Red Onion - 1 large sized
Tomatoes - 2 medium sized
Ginger - 2 inches
Garlic - 10-12 cloves
Curry Leaves - a few
Sesame Oil - 2 tbsps
Salt to Taste
Water as needed
Prawns - 15-20 large washed & cleaned or Boiled Baby Potatoes.

Spice Powder:

Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 2-3 tbsps

To grind:

Saunf - 1 tbsp
Pepper Corns - 3-4 tbsps


Coriander Leaves


1. Slice Red Onions and Tomatoes. Paste Ginger and Garlic with some Water. Make a coarse Powder of ingredients under "To Grind".
2. Heat Oil add the Red Onions when hot cook until golden brown. Pour the Ginger-Garlic Paste and cook until the smell disappears and Oil oozes out.
3. Throw in the Tomatoes and Curry Leaves cook until Tomatoes are mushy, then goes the spice powders - Chilli Powder, Coriander Powder and Turmeric Powder cook until smell disappears; add a little Water if needed.
4. Now add the Coarse Powder, Salt and cook for 2 mins, then the Prawns goes in; cook until they turn pink. You can make it very dry by cooking for a few more mins or make it semi-dry by adding a lil Water.
5. Garnish with Coriander Leaves and serve hot.

Serve with: Pulav, Rice or Bread


1. Same amount of Onion and Tomatoes.
2. Saunf :: Pepper Corns ratio 1::4.
3. Use more Corainder Powder to get a dry dish.

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