Friday, March 29, 2013

Tofu Stir Fry - Guest Post

Dear Friends,
I am so happy to do my 3rd Guest Post on one of my favorite blog - Priya's Food Lovers.. She is an active blogger with a very good collection of Recipes. She is organizing an event know as Friday Chat with Bloggers  where the fellow bloggers are invited to do a guest post on her page with an interesting chat.  I have posted the recipe of Tofu Stir Fry on her blog. Do visit her blog to know more. I have received the participation certificate as well.

Thursday, March 14, 2013

Chana Dal Halwa

Cooking Time : 30 mins

Today , I am posting my second Challenge for the well known event organized by Divya from youtoocancookindianfood - SNC Challange. This time Swasthi from South team challenged north team with Hyderabadi Dum Biriyani. Krithi from North team challenged South team with Channa Dal Halwa..

As I am from South team, I have completed my challenge by trying Chana Dal Halwa. I had this Halwa once long time back and now I got a chance to prepare it. I don't know that it is a Mughal Cuisine till I read Krithi post. Thanks Krithi for sharing such a delicious Halwa. It has such a good taste when Refrigerated. My family enjoyed it. Coming to the Recipe..


Chana Dal1 cup
Sugar1/2 cup - Adjust according to taste
Milk2 cups
Cardamom Powder2 pinch
Almonds8 - Chopped Lengthwise
Ghee3/4 cup

  1. Wash and soak chana dal in water for 4 hrs. Pressure cook with 2 cups of water till the chana dal is cooked. Allow the cooker to cool. Drain the excess water and mash the dal well to a thick paste using spatula.
  2. In a wide Pan, heat ghee and add the mashed Chana Dal and cook it in medium flame. Keep stirring continuously till the raw smell goes. This will take atleast 15 mins. 
  3. After sometime, you will be able to see the Ghee separating from the Dal. At this stage, add 1/2 cup of milk and cook in high flame till the milk get absorbed. Repeat the same step for the remaining milk. 
  4. Add Sugar, Cardamom Powder, Half of the almonds and stir for another 5 mins. 
  5. Remove from the flame and transfer it to the plate and allow it to cool. Once it cools, cut into desired shape. It can stored in air tight containers or can be refrigerated. 
  • While mashing the Dal, Don't add extra water. 
  • Don't add all the milk at one time. 
  • Keep stirring the pan continuously else the bottom will get burn.

Tuesday, March 12, 2013

Rava Idli / Semolina Idli

Preparation Time : 20 mins
Serves                 : 8 Idlis

Rava Idli is one of the famous South Indian Breakfast. Traditonal Rava idli will take more time and the below prepared is the instant version. The important tip that I learnt in making this idli is that the Yoghurt should be sour enough and the batter you prepare should be thick. If you want, you can ad ENO fruit salt only before you are going to steam the idlis. I usually add Lemon flavour ENO Fruit salt and adjust the salt accordingly. In the below recipe, I did not add ENO fruit salt, but then the Idlis were good. It also serves as a great evening snack. It goes very well with Sambar and Coconut Chutney. Kids will also love this.



Idli Rava1 1/2 cup
Carrot2 tbsp - Grated
Green Chillies3 - Finely chopped
Coriander LeavesAs Required
Ginger1" Finely chopped
Yoghurt1 cup
Salt To Taste

Mustard1/4 tsp
Urad Dal1/4 tsp
Channa Dal1/4 tsp
Asafoetidaa pinch
Curry LeavesAs Required
Roasted Cashew Nuts4 - Cut into half
Gingelly Oil/Ghee1 1/2 tbsp

  1. In a wide pan, heat Oil/Ghee and add Mustard seeds. Once it splutters, add Urad Dal, Channa Dal, Cashews (half of the cashews) and saute till they turns golden brown. Add Asafoetida, Curry Leaves.
  2. Immediately add the Rava and stir constantly for 3 minutes and remove from the flame and allow to cool.
  3. In the Mean time, add Coriander Leaves, Carrot, Ginger, Green Chillies to the yoghurt and mix well. Add Rava mixture to the Yoghurt and mix well. Let it stand for atleast 15 mins.
  4.  Boil water in the Idli Cooker and grease the Idli Plates with oil and Place cashew, Coriander Leaves, Carrot first and then fill with the batter so that you will get cashews, Coriander leaves and carrot at the top. If you are going to add ENO Fruit salt, you need to add at this stage and mix well. Just before filling the batter to the Idli plates. 
  5. Steam for 15 mins and remove from the flame. After 5 mins, Carefully take the idlis out and serve hot with Sambar and Chutney. 

  • Make sure that you use sour yoghurt and batter consistency should be thick.
  • Along with Carrot, you can use cabbage or any of your favourite vegetables also.

Tuesday, March 5, 2013

Rava Kesari

Rava Kesari - A very good mouth watering Indian Dessert that is prepared during various special occasions. It is one of the classic dessert that is served along with breakfast during wedding functions. It is one of the easy sweet recipe that can be prepared in minutes. I used to prepare this on Birthdays. It serves as a good dessert when served with Idli. I used to add milk also while preparing this dessert as it gives a very good taste. Coming to the recipe..


Rava / Semolina1 cup
Kesari Powdera pinch
CashewsAs Required
RaisinsAs Required
Sugar1 1/4 cup (Adjust to your taste)
Milk1/2 cup
Cardamom Powdera pinch
Ghee4 tbsp


  1. In a heavy bottomed pan, heat 2 tbsp of Ghee and add Cashews and Raisins. Toast till Cashews becomes light brown color. Remove from the flame and keep aside.
  2. In the same pan, Add the Semolina and Roast it for 5 mins in a low flame by stirring it continuously. Else it will burn. Now add sugar to it and mix well.
  3. Add water and milk to it and keep stirring constantly till it becomes a thick pudding. It will take 5 - 8 mins.
  4. Add kesari Powder, Cashews, Raisins and mix well. Add the remaining ghee at the top and remove from the flame. 
  • Instead of Kesari Powder, Saffron soaked in milk also can be used.