Thursday, November 23, 2017


  Thanksgiving 2017





Saturday, November 18, 2017

Apple Halwa


Ingredients:
Apple -4 No's
Sugar - 1 and half cup
Ghee - 5 tbls
Nuts  and Raisins -few (Roasted cashew and raisins)
Cardamom powder - Half tsp

Preparation:
Wash the apple, peel the skin and cut into small pieces. Take a blender and add the apple pieces and grind it to a smooth paste. Take a pan add 1 tsp of ghee, them add the ground apple paste and saute it. Keep stirring until all the water is absorbed, at this stage add sugar and keep stirring again. Add cardamom powder and mix well. Now ad the rest of the ghee and keep stirring until the halwas becomes thick. Halwa should not stick on the sides. Finally add the roasted nuts and raisins and mix well. Remove from heat. Allow it to cool and serve......




Friday, November 3, 2017

Calamari fry

Ingredients:
Calamari/Squid - 10 No's ( Cleaned and cut into ring shaped)
Green chilli - 8 No's (crushed)
Curry leaves - few
Turmeric powder - ¼ tsp
Salt as required
Oil  - 3tbs

Preparation:
Wash the calamari nicely and cut into ring shaped. Add all the above said ingredients and mix well. Take a pan add oil (you can also use oil spray ) and fry till its cooked well. When done remove from heat and serve with rice.


Pumpkin Unniappam or Pumpkin paniyaram



Ingredients:
Wheat flour - 1 cup
Rice flour - ½  cup
Jaggery - ¾ cup - Add half cup of water to melt and strain it and keep aside

Pumpkin - 1 cup mashed
Cardamom powder - ½ tsp
Sesame - 2 tsp
Coconut bits - ¼  cup fried in ghee
Oil for frying

Preparation:
Mix wheat flour, rice flour, mashed pumpkin and melted jaggery by adding little water  for the batter. The consistency of the batter should be like idli batter.  Then add the fried coconut pieces, sesame seeds, cardamom powder, baking soda and mix well.  Take the appachati, add some oil to heat and heat on low flame, when the oil is hot, take a spoon of batter and drop/pour into the appachati.  Cook of low heat, you have to turn the appam in between, When the appam changes its color tto dark golden brown remove and drain it in a paper towel and serve....

This is a nice evening snack and also prepared during  Onam, Vishu, Krishan Jayanthi and so on.....

Sunday, October 22, 2017

Broccoli & Onion Pakoda



Ingredients:
Gram flour - 3/4th  cup
Rice flour - 1/4th cup
Broccoli -1 cup - (cut into small florets)
Onion -2 large (Peeled and sliced thin)
Green chilli - 5 no's
Ginger - small piece, chopped finely
Curry leaves - few
Turmeric powder - a pinch
Red chilli powder - 1/4 tsp
Salt as required
Oil for frying

Preparation:
Take a large bowl add in gram flour, rice flour, salt and mix well. Then add in the sliced onion, broccoli florets, green chilli, ginger, curry leaves, turmeric powder, red chilli powder and mix well with your hands till u get a thick crumbly dough.
Note:  - if  required you can sprinkle some water.

Now heat oil for frying. Take the pakoda mix in your hand and drop them into the hot oil. Fry till they are golden brown. when done, drain them in paper towel and serve....

A nice evening snack......


Thursday, October 19, 2017

Cactus Pear juice


Ingredients:
Cactus pear - 2 No's
Sugar - 2tbs ( can add more or less according to your taste)
Water - 1 and half cups
Lemon juice - 1 tbs

Preparation:
Cut the fruit into half and scoop out the flesh and put it in a bowl. Now take the blender and add water, scooped cactus pear, sugar,  lemon juice and blend well.  Drain using a strainer and server with few ice cubes.





Wednesday, October 18, 2017

 Happy Diwali

Wishing everyone a wonderful and memorable   diwali......



 Rangoli   
My daughter Neha -4 year old was excited to put rangoli.....