Friday, January 8, 2016

Puli Inji

Puli Inji is a sweet and sour traditional kerala pickle usually served in Kerala sadhya (feasts). Let’s have a look on this delicious recipe…..


Ginger finely chopped – ¼ cup
Green chillies finely chopped – 8 to 10
Tamarind – a lemon sized ball
Jaggery – a lemon sized ball
Turmeric powder – ¼ tsp
Salt as per taste
Gingely Oil/Nalla Ennai – 3 tbsp
Mustard Seeds – 1 tsp
Curry Leaves – a sprig
Red chillies - 1

  1. Soak the tamarind in a cup of warm water for 20-30 minutes. Squeeze and extract the juice and keep aside.
  2. In a heavy bottomed pan add tamarind extract, finely chopped ginger, finely chopped green chillies, turmeric powder and salt. Let this mixture boil for 5-7 minutes on medium flame or till the raw taste from the tamarind leaves. 
  3. Now add the jaggery and allow to boil for another 5 minutes.
  4. In another small pan heat oil, temper with mustards. Once it crackles add the curry leaves and red chillies. Add this to the tamarind mixture and boil in medium heat till the consistency becomes thich and saucy.
  5. Remove from heat and let it cool. Enjoy with rice !

  1. Puli Inji can be refrigerated and used as pickles.
  2. You can substitute Mango ginger for ginger in the same recipe for a more delicious pickle.

Tuesday, January 5, 2016

Dates and Nut roll / Khajoor Katri / Dates Burfi / Khajur Roll / Khajoor Pak

It's been a long time since I have effectively blogged. Life was really busy....... I so much missed blogging and sharing with all of you the dishes from my kitchen. Now that I am back, will make sure we explore a more wonderful journey of delicious dishes. To start with, I would like to share the recipe of a simple but exotic sweet Dates and Nut roll. Dates are believed to have originated around Iraq and have been cultivated since ancient times, possibly as early as times, possibly as early as 4000 BC. Dates are rich in several vitamins, minerals and fiber too. These delicious fruits contain oil, calcium, sulfur, iron, potassium, phosphorous, manganese, copper and magnesium which are all beneficial for health.


Seedless Dates chopped (Khajoor) – 3/4 cup
Dry Figs chopped (Anjeer) – 1/4 cup
Cashew Nuts chopped (Kaju) – 1/4 cup
Almonds chopped (Badam) – 1/4 cup
Ghee- 1 tbsp
Pistachios chopped -  2 tbsp (optional)
Condensed milk - 1 tbsp (optional)
Poppy Seeds - 2 tbsp (optional)
  1. In a medium saucepan, heat ghee and then add the chopped Dates and stir for 5 minutes.
  2. Then add in the Figs and incorporate into the Dates mixture and cook for 5 minutes.
  3. Now add the Almonds, Cashew Nuts, and Walnuts and mix well keeping the heat to the lowest possible setting and continuously mixing the dry fruits till they are well incorporated.
  4. Switch off the stove after couple minutes.
  5. Allow the mixture to cool till warm. Divide into two parts, rub little ghee to your palm and shape to cylindrical rolls. while pressing it firmly. 
  6. Spread poppy seeds/ Pistachios in a plate and roll the sweet rolls; so that the rolls get coated with poppy seeds (optional).
  7. Then roll the mixture tightly in an aluminum foil or plastic wrap and secure both ends firmly.
  8. Refrigerate this for 1-2 hours and then cut them into ½ inch pieces with a knife dipped in ghee or hot water.
  9. Store them in air tight containers.
  10. Dates roll stays fresh for almost 3 weeks in room temperature. 
    Dates Roll
  1. If you find dates and nuts mixture a bit dry you can add a spoon of condensed milk and mix everything together.
  2. Blend the Dates and Figs to make into finer pieces. 
  3. For coating, you can also use you can use dry coconut scrapes.
  4. Instead of making rolls you can shape them as balls or flatten and cut like burfi.

Friday, January 13, 2012

Cranberrry Jam

"Wishing all my dear blogger friends a very Happy and Prosperous New Year"
             Yes, it's been a long time, sorry friends was caught up with my daily chores. Now that I am back will try to be more regular. This is the most delicious and easiest recipe for cranberry jam or preserves you’ll ever encounter. This recipe is  easy that you’ll be able to rave, about how delicious this is. Trust me after you try this jam, you will never ever buy canned again. 


Water – 1 cup
White Sugar - 1 cup
Fresh Cranberries - 1 (12 ounce) package
Orange, peeled and pureed - 1
Apple peeled, cored and diced - 1
Pear peeled, cored and diced - 1
Dried mixed fruit chopped - 1
Pecans chopped – 1 cup (optional)
Salt – ½ tsp
Cinnamon ground – 1 tsp
    Nutmeg ground – ½ tsp

  1. In a medium saucepan, boil water and sugar until the sugar dissolves.
  2. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
  3. Remove from heat, and let cool to room temperature. Homemade cranberry jam is wonderful on toast or a sandwich too. 
       1.  Remember to keep the heat low to prevent the jam from burning. 
       2. The jam will keep for a couple months but, once open, keep it in the      fridge  and use fairly quickly.


    Tuesday, October 18, 2011

    Diwali Sweets

    Indus Ladies have launched a special Diwali e-book with 100 yummy Diwali sweet recipes. It is a free download.

    Click here for the link...

    Bread Bonda

        Bread Bonda is a South Indian crispy snacks and comes in two major varieties sweet and spicy. These are perfect on a dull day with a hot chai. These are bread balls filled with potato curry and fried to golden brown.


    Potato boiled and smashed - 4
    Finely chopped green chilli - 2
    Salt as per taste
    Mustard seeds - 1 tsp
    Urud dal - 1 tsp
    Onions chopped - 2
    Lemon - 1/2
    Oil for deep frying
    Bread - 12
    Curry leaves - 1 spring
    Corriander leaves - 1 tbsp
    Ginger finely chopped - 1/2 piece
    Hing - 1 pinch
    Turmeric powder - 1 tsp


    1) Heat 1 tsp oil in pan and add mustard seeds. 
    2) Once they splutter add in urud dal, curry leaves, hing, onions, turmeric, ginger and green chilli's respectively. Saute them till the onion turns into a nice golden brown color.
    3) Then add the smashed potatoes, salt and coriander leaves. Mix nicely adding the juice of half the lemon. Keep aside to cool and make them into round balls of the size of a lemon.
    4) Heat oil in a deep bottomed vessel. 
    5) Cut the bread through the brown corners then tap the bread with little water. Then place round balls of the potato and cover nicely. 
    6) Deep fry to golden brown and enjoy with any spicy chutney.


    1) Pressure cook the potatoes for two whistles or micro-oven them for 12 minutes.

    Wednesday, September 14, 2011


    Hi Friends, I am very happy as I have received Triple Awards and am going to share it with 14 of my wonderful friends.
    This award is given by Souju. She has a wonderful blog with delicious recipes, easy and beautiful homemade crafts and pooja's. Visit her here

    I would also like to share these awards with my friends, please accept and pass it to 14 of your friends.

    Monday, August 1, 2011

    Rava (Semonila, Suji) Laddu

          Rava ladoo is a wonderful delectable dessert most commonly made in South India on occasions. Preparing these delicious treats is very simple but every ingredient should be cooked on a very low flame with lot's of patience to get the right rava ladoo.


    Rava (Semonila, Suji) – 1 Cup
    Powdered sugar – 1 Cup 
    Grated fresh coconut - 1 Cup
    Cardamom powder - 1/2 tsp
    Edible camphor (Pachha Karpuram) OPTIONAL – Small Piece ( found in Indian grocery stores)
    Raisins – 10
    Cashew nuts / Almonds - 7
    Ghee melted – 1/4 cup
    Warm milk as needed
    Salt - 1 pinch


    1) In a pan heat 2 tsp of ghee fry the cashew nuts and raisins individually and keep them aside (Take care the cashew nuts do not change color and remove the raisins from the pan as soon as they balloon).
    2) Heat a pan and fry the Rava in very low flame by stirring occasionally. It took me 7-8 minutes. When you taste it should not be raw. Keep aside.
    3) In the same pan fry the grated coconut for a minute by occasionally stirring. Take care they should not turn brown in color. Keep aside.
    4) In a bowl add the rava, grated coconut, cardamon powder, powdered edible camphor, salt and powdered sugar and mix nicely with your hand or a spatula.
    5) Heat the ghee in micro-oven for 30-40 seconds and add them to the rava mixture and mix nicely with a spatula.
    6) Once they are not very hot and easy to handle with your hands try to take a lemon size portion adding very little milk and make round shapes out of it.Add very little amount of milk and mix. Add milk in small quantities only as and when required. If you add the milk all at one go, the mixture would become soggy and you can’t make ladoos.
    7) Allow the ladoos to set for at least 2 hours. Once done store in air tight containers and enjoy.


    1) Do not add to much milk or skimp on the ghee as the ladoos will become too hard.
    2) These rava ladoos are good for a week, if you want to keep them for long do not add the coconuts and use water instead of milk. ( Adding water makes the ladoos a little harder).