Thursday, November 30, 2017

Sweet Ragi Kali - Easy Method

These soft balls made from Finger-millet are very nutritious and very popular among the rural folks of Tamil NaduIt is loaded with calcium and protein and also have good amount of iron, fiber, vitamin D and other minerals. It also helps cool the body. Here goes a very easy recipe with Ragi flour.

  1. Ragi Flour - 4 cups
  2. Water - 2 cups
  3. Powdered jaggery / Karuppati - 2 cups (or as preferred)
  1. Heat a pan and dry fry the Ragi flour for a few minutes till the raw smell disappears.
  2. In another deep bottomed pan, heat two cups of water with jaggery. Allow it to dissolve completely and come to a boil.
  3. Then slowly add the Ragi flour and stir continuously till you get a dough consistency.
  4. When the dough gets cool enough, make them into your preferred size circular balls, smearing the palm with oil. 
  1. You can add dry roasted coconut power and sesame seeds to add more flavor.

Wednesday, November 29, 2017

Party Punch !!!!

Image result for easy fruit punch clip art

Here goes an incredible and easy to make fruit punch. This is a sure hit and great for parties of all kinds. Enjoy !

  1. Fruit punch chilled - One  64 fl oz bottle    
  2. Unsweetened pineapple juice chilled - One  64 fl oz bottle    
  3. Ginger ale chilled - One  2 Liter   bottle    
  4. Orange sherbet - 16  Cups       
  1. In a punch bowl, mix together fruit punch, pineapple juice and ginger ale.
  2. Add scoops of orange sherbet into the punch
  3. Wait for the sherbet to begin melting (10 minutes). Stir gently. 
  4. Add fresh strawberries/ orange slices cut into small pieces (optional)

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.