Monday, October 31, 2011

Coffee Walnut Smoothie

I am a true coffee lover and cannot start my day without it. But I limit myself with 1 coffee cup a day and its always instant coffee and a big no no to filter coffee. I am also much concerned about the brand and nescafe sunrise is my fav alltime. I usually dont like icecreams in my smoothies or milkshake as I feel it makes it heavy so I skipped that alone and came up with this yummy combination smoothie.
Coffee Walnut Smoothie Recipe

Coffee Walnut Smoothie Recipe
  • Chilled Milk - 1 cup
  • Instant coffee powder - 1 tsp
  • Walnuts - 3 to 4 whole
  • Vanilla essence - just a drop (1/8 tsp)
  • Honey - 2 tsp
  • Chocolate Chips - 1 tsp
  • Vanilla icecream - a small scoop (I didnt use so I made it optional :))

Coffee Walnut Smoothie Recipe
When I saw this combination smoothie in a magazine I instantly tried and have been making it often since then. The crunchness in the walnuts and the strong flavour in the coffee powder makes it unique and rich.

  1. Add all the ingredients in a mixer and blend till smooth and creamy.
  2. Pour into individual serving glasses and sprinkle coffee powder just for garnish.
  3. Enjoy your interesting combination shake! Slurrrppppp....
Coffee Walnut Smoothie Recipe
My Notes:
  • The original recipe called in for vanilla icecream but I skipped it, you can add it for a more creamier and richer version.
  • I make this smoothie often as I totally am addicted to the coffee- walnut combination.
  • Dont add more than 4 walnuts as it will make the smoothie slightly bitter.
Coffee Walnut Smoothie Recipe

A easy, unique and lip smacking smoothie ready in minutes. I am sure you will get addicted to this smoothie and lick the glasses just like me :)

Coffee Walnut Smoothie Recipe
Written by: SHARMILEE J
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Thursday, October 27, 2011

Vazhaipoo Poriyal Recipe - Banana Flower Stir fry

Vazhaipoo Poriyal Recipe
Vazhaipoo poriyal is in our menu often as I love this recipe with moong dal. The toughest job is to clean it , but with the health benefits and ofcourse the taste I would never skip to buy this. I love it in any form either vazhaipoo vadai or poriyal.
Vazhaipoo Poriyal Recipe

Vazhaipoo Poriyal Recipe

Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian

Vazhaipoo/banana flower - 1
Moong Dhal (Passi paruppu) - 3 tbsp
Turmeric powder - a generous pinch
Jeera - 1.5 tsp
Coconut grated - 3 tbsp
Garlic - 4 to 5 pearls chopped finely
Big Onion - 1 small sized chopped
Salt - as needed
Oil - 1 tsp

To temper:

Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few
Green Chillies - 1 slitted


  1. Clean vazhaipoo as mentioned in the link above and soak in buttermilk until use, Keep aside. Then dry roast jeera for few mins until aroma comes then grind it to a semi fine powder.
    How to make vazhaipoo poriyal - Step1
  2. In a pan, heat oil - add mustard seeds, urad dhal let it splutter. Then add curry leaves, green chillies, onion and garlic, moong dhal and saute until onions turn slightly browned.
    How to make vazhaipoo poriyal - Step2
  3. Drain buttermilk / water then add vazhaipoo, turmeric powder and saute for a minute. Then add water till immersing level and allow it to boil and cook till the veggie turns soft. Saute for few mins until the moisture evaporates and the curry becomes dry and roasted. It may take 5 -7 mins then add grated coconut, roasted jeera powder and stir well for 2-3mins. Switch off.
    How to make vazhaipoo poriyal - Step3
Serve hot with rice and sambar or any variety rice of your choice.
Vazhaipoo Poriyal Recipe

My Notes:

  • You can even cook vazhaipoo and moong dhal in a pan with water. But I prefer pressure cooking. Moong dhal should not be mushy, it should be firm yet soft to bite.
  • Dont skip roasting moongdhal, it gives a nice aroma.
  • Amma always adds coconut only after switching off any poriyal as raw coconut is not much of cholesterol she says so using it as raw as much as possible is good.
Vazhaipoo Poriyal Recipe
Written by: SHARMILEE J
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Monday, October 24, 2011

Sandesh Recipe - Kesar Sandesh | Easy Diwali Sweets Recipes

Sandesh Recipe
Sandesh is nothing but cheese fudge or to be in precise its paneer fudge flavoured with pistachios and saffron. So the diwali celebration marathon is getting to an end with this post for this year. Hope you enjoyed as much as I did preparing for it! :)

Wishing all my readers and friends a very happy diwali!!
Sandesh Recipe
I have made it sandesh with kesar you can make it plain or even orange flavoured. This is a very easy sweet recipe so you can even make it in the last min.Now what are you waiting for? Its your turn to make this yummy sweet and dont forget to leave a comment :)
Sandesh Recipe

Sandesh Recipe - Ingredients

Preparation Time : 30 mins | Cooking Time : 20 mins | Makes : around 10
Recipe Category: Sweet | Recipe Cuisine: South Indian | Recipe Reference: E-Curry

Milk - 1 litre (preferably full cream)
Lemon Juice - 1.5 tbsp
Powdered Sugar - 1/8 cup(heaped cup)
Pista - 1 tbsp powdered coarsely(just for garnishing)
Kesar / Saffron - few strands


  1. Bring milk to a boil, then add lemon juice. The milk will start curdling and the water will seperate, keep stirring to avoid burning at the bottom and until the water completely sepeartes. Switch off. Collect the paneer and transfer it to a muslin cloth, tie and hang it for atleast 30mins for all the remaining water to get strained.
    How to make rajma masala - Step1
  2. Then open and wash it well with water to get rid of the sour taste of lemon.Squeeze excess water.Then add powdered sugar with this paneer and grind it a smooth paste.The orginal recipe says just to knead, but grinding makes it even more easier.
    How to make rajma masala - Step2
  3. Now transfer this grinded mixture to a nonstick tawa and cook for 10mins(just 8-10mins not more than that).First it will be sticky slowly it will turn into a nonsticky mixture.
    How to make rajma masala - Step3
  4. Can you see the difference, now while it starts turning non-sticky then add saffron strands and mix well.When the saffron is absorbed and is totally non-sticky it will slightly change its texture and color. Switch off at this stage.Collect this mixture in a bowl , the final stage mixture is called "Makha" - the not yet moulded sandesh .l When it is warm make a small ball and flatten it slightly with ur palms. Make a small dent and garnish with pistachios.It will harden while cooling so sure it will not be as fragile as when we mould it.
    How to make rajma masala - Step4
This is the easiest paneer sweet I have tried, just few mins and you are done with this yummy milk sweet.
Kesar Sandesh

My Notes:

  • In total, the paneer cooking time should be only 10mins or little less, but sure not more than that else it will get dried and become crumbly then you will not be able to mould it.
  • If the paneer is over cooked we cannot roll them into balls if it is undercooked you will feel the raw taste of paneer so take care while cooking.
  • If in case the mixture gets dried then add little milk, knead it once then mould it to your favourite shape.
  • You can also add kesar while kneading itself but I added it while cooking
Sandesh Recipe
Written by: SHARMILEE J
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Sunday, October 23, 2011

Thenkuzhal Murukku - Easy Thenkuzhal Recipe | Diwali Snack Recipes

Thenkuzhal Murukku Recipe
Thenkuzhal murukku is my fav since childhood esp pacha murukku(half cooked ones).I'm sure everyone is busy with diwali preparations , so are we. Having only a days off I cant even think of making anything in the weekdays. So we made sweets and savouries this weekend and have already distributed to neighbours and friends too. Having only helped amma all these years now atleast for the past 2 yrs I've managed to make sweets and savouries individually.
What is Diwali without murukku?! Though I am late posting it, no diwali can start without murukku in most of the houses especially south indian. This thenkuzhal murukku is my all time favourite, though sweets are first to me. Now my daughter is fond of this and wants it for snack box often.
Thenkuzhal Murukku

Thenkuzhal Murukku Recipe - IngredientsThenkuzhal Murukku Recipe

Preparation Time : 5 mins | Cooking Time : 25 mins | Makes: 20
Recipe Category: Snack | Recipe Cuisine: South Indian

Raw Rice flour - made from 2 cups of Raw Rice
Urad dhal flour - made from 1/2 cup whole urad dal
Butter - 1.5 tbsp
Hing(Perungayam) - a generous pinch
Jeera - 1 tsp
Water - as required
Salt - to taste
Oil - to deep fry


  1. Add rice flour, urad dhal flour, jeera,salt and butter in a bowl and mix well. Boil water, when it starts to boil switch off.Add water little by little.
    How to make thenkuzhal murukku - Step1
  2. Mix well and bring everything together to form a soft dough.First I used a laddle then mixed well with hands to bring it to a soft dough.Now make cylindrical portion with the dough as shown below to fit in the murukku press.
    How to make thenkuzhal murukku - Step2
  3. Grease the murukku press and fill it up the prepared cylindrical dough.Grease a laddle with oil and keep it ready. Now press slowly in the form of a circle. Heat oil in parallel, test by just pinching a tiny piece of batter, and adding it to oil. If it rises immediately then it is the correct stage.Then drop the murukku from the laddle into hot oil and fry them till golden brown in medium flame.Just give a tap the murukku will fall off into oil or just slide it.
    How to make thenkuzhal murukku - Step3
  4. Make sure it gets cooked evenly on both sides, turn over accordingly.Take it out when the color is golden brown on both the sides.You can even press the murukku directly in oil but I find it easier to press in laddle and then drop it in oil.
    How to make thenkuzhal murukku - Step4
Drain in tissue, cool down completely and then store in airtight container. This type of murukku is very crispy and stays so longer, am sure you cant stop with one.

My Notes:

  • No need to roast it if we use homemade flours as its already roasted and ground. Even if you use store bought rice and urad dhal flours no need to roast for thenkuzhal variety of murukku.
  • Adding hot water makes it easier to press. The dough will get dried so keep closed with a wet cloth while making in batches.
  • You can also add 1 tsp of sesame seeds while mixing.
  • Add oil after few batches as oil will get absorbed and will get reduced.
Thenkuzhal Murukku Recipe
Written by: SHARMILEE J
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Thursday, October 20, 2011

Suzhiyam / Suzhiyan / Seeyam Recipe | Diwali Special Recipes

Seeyam / Suzhiyam is one of diwali special recipes that we make every year.When I made puran poliI reserved the pooranams for making seeyam the next day and here is the recipe for you all.....And I soo so love these seeyams / suzhiyans. I never knew seeyams are also one of diwali special recipes till I celebrated my first diwali at my inlaws place.

I went almost crazy for about a month spending most of the weekends for diwali special recipes to be posted here. Because as a working mom, the luzury of weekends was just lazing around but blogging has changed my routine completely, sure in a good way and I am enjoying every bit of it!!
Seeyam Recipe

Suzhiyam / Suzhiyan / Seeyam Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Sweet | Recipe Cuisine: Indian

For the Pooranam (Inner stuffing):

Chana dal - 1/2 cup
Jaggery - 1/2 cup
Cardamom powder - 1 tsp
Coconut - 1.5 tbsp

For Outer Wrap:

Idly Dosa Batter - 1/2 cup
Oil - to deep fry
Salt - a pinch(if needed)
NOTE: Maida can be replaced with idli dosa batter and can be used as a instant version. If using maida, dilute it with water to idli dosa batter consistency.


  1. For the inner pooranam : Dry roast channa dal till a nutty aroma comes, dont let it brown. Then soak it in water for atleast 1 hour.
    How to make seeyam - Step1
  2. Then cook channa dal with water until soft but not mushy(It should still be in shape if you press it). Drain water from channa dal and keep aside.I was not confident in pressure cooking channa dal so cooked it in a open pan.
    How to make  seeyam - Step2
  3. Dry roast coconut till the moisture leaves. Grind channa dal with jaggery to a coarse mixture- Use the pulse option in ur mixie and press it on and off, dont make it a paste.
    How to make  seeyam - Step3
  4. Add roasted coconut,cardomom powder to the grinded channa dal jaggery mixture. Make small lemon sized balls and keep it ready.
    How to make  seeyam - Step4
  5. Take 1/2 cup of odli dosa batter in a bowl. Take each ball and immerse it in the batter, dip well such that it coats on all sides.
    How to make  seeyam - Step5
  6. Deep fry them in preaheated oil. The balls tend to stick to each other , try to leave space between. Anyways we can seperate them after taking it out too.
    How to make seeyam - Step6
  7. Turn over to other side and cook on both sides. Take them while they turn golden brown. Drain it in a tissue and enjoy your seeyams.
    How to make seeyam - Step7
Trust me when I plan to try a festive special recipe for the weekend I dont get sleep and am wide awake in the odd hours even attimes around 5AM and wait for the sun to shine :) Welcoming the festivals even before the real festival comes - the gift of food blogging I should say! I have tried so many recipes for posting it here which I have not even planned to attempt.I love both poli and seeyam, the channa dhal filling itself is so tasty that transforming it into any form makes it even more tastier.
Seeyam Recipe

My Notes:

  • You can use either idli dosa batter or maida for the outer wrap, its purely your preference. But I like the ones made with idli dosa batter as they are more crispy.
  • Do not add water to the idli dosa batter, if the batter is runny then the seeyams will drink more oil.
Seeyam Recipe
Written by: SHARMILEE J
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Tuesday, October 18, 2011

Karasev Recipe - Khara Sev Recipe - How to make spicy sev

KaraSev Recipe
Kara Sev is one of the easiest snack recipes I've ever made....I wanted to try my hands on savoury snacks this year as last year I was totally into sweets. Kara Sev sounded to be simple and I followed the ICC recipe. This version is crispy and flavourful and it got over the same day I made, the garlic and the pepper flavour was the best part of it.
In some shops, kara sev has a soft texture. I asked my friend the recipe who owns a sweet/snacks shop and have included that measurement too, may be next time I will try that version and update it here.

KaraSev Recipe
Though the traditional kara sev method is rubbing through the laddle with holes I find the murukku press method easy and convenient, less messy too. But with the apt laddle and practise guess the rubbing method will work too, but I have not got the courage of doing it in the piping hot oil, may be next year I can experiment.

KaraSev Recipe

Kara Sev Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 30 mins | Makes : 4 cups
Recipe Category: Snacks | Recipe Cuisine: South Indian

Besan Flour (Kadalamaavu) - 2 and 1/2 cups
Rice flour (Idiyappam flour) - 1 cup
Red Chilli Powder - 1/4 tsp
Black pepper - 1 tsp
Ghee - 2 and 1/2 tsp
Crushed garlic (optional) - 2 pearls finely chopped or made into a paste
Oil - to deep fry
Salt - to taste

For the Kara Sev with soft texture:

Besan Flour (Kadalamaavu)- 3/4 cup
Pottukadalai (Split Roast Gram Dal) powdered - 1/4 cup (Just powder it , no need to roast)
Ghee - 1 tbsp
Garlic paste - 1 tsp
Black pepper - 1 tsp coarsely powdered
Salt - to taste
Oil - for deep frying
The method is the same for both, just the ingredients and quantity differs. Add in water little by little accordingly.


  1. First powder pepper coarsely, set aside. In a mixing bowl add besan flour, rice flour, ghee, chilli powder, powdered pepper, garlic finely chopped and salt. Mix well first then add water little by little to form a dough - it will be sticky. - Dont make it a stiff dough then pressing will be very difficult.
    How to make karasev - Step1
  2. Fill the murukku press with the dough and press it in hot oil. Do not make it crowded, just press circles around with large gaps. Do not make layers like we make for murukku.Fry in medium flame till golden brown , turn over to cook on both sides evenly. Drain in tissue paper, break it roughly into pieces. Cool down completely and then store in airtight container.
    To check if the batter is in correct consistency : First take a spoon and dip the backside of the spoon into batter and hold it on top of the preheated oil. If it drops as perfect rounds then the batter is perfect.
    How to make karasev - Step2
Store in an airtight container and enjoy munching the snack!
KaraSev Recipe

My Notes:

  • Only the last 2 batches was difficult to press as it got dried. But it was all fine when I sprinkled little water and kneaded it once to bring it together. It was spicy, flavourful and yummy. I dont like kara sev much but I liked it becos of the garlic flavour in it.
  • You can do it the actual way of rubbing the dough through a big laddle which has tiny holes as in the orginal recipe. But I prefered this way as its easy and also I dont have that kind of laddle.
  • When filling the dough in portions, keep the dough covered with a wet cloth so that it doesnt get dry. Incase if it gets dry for the last few batches, just sprinkle only little water, mix once to make it moist.
  • Also chop the garlic very finely or make it a paste, else it will get stuck while pressing. But the garlic flavour was great so dont skip.
KaraSev Recipe
Written by: SHARMILEE J
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Monday, October 17, 2011

Badusha Recipe - How to make Badhusha (With stepwise and video)

Badusha Recipe
I can say I have no limitations when it comes to sweets. From my childhood days badusha is my fav sweet so since the day I started cooking, making badusha was a dream to me. I got the recipe from ammas old binding book and first time tried it for last diwali but could post it. And after that have been making it since a year and should say it has got me the most appreciations.

Badusha Recipe
I have been making badushas since a year , I should say this recipe has not let down anytime. I have served the guests, took it to office only to get more and more appreciations.
Can you see the layers inside, soft juicy and yumm. I am sure you cannot stop with one. What are you still waiting for , try it for yourself ! :)
Badusha Recipe

Badusha Recipe - Ingredients

Preparation Time : 20 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sweet | Recipe Cuisine: South Indian

Maida - 1 and 1/2 cups
Butter(at room temperature) - 1/4 cup
Oil - 1.5 tbsp
Curd - 2 tbsp
Cooking Soda - 1/2 tsp
Sugar - 1 tsp
Water - 1/4 cup(+ or - adjust accordingly)
Oil - as required for deep frying

For the sugar syrup:

Sugar- 1/2 cup
Water - 3/4 cup
Elachi powder - a generous pinch
Saffron - 2 strands
Lemon Juice - 3/4 tsp


  1. Melt butter, In a mixing bowl add melted butter, curd, oil, cooking soda, sugar and mix it well. Now add maida and mix.
    How to make badusha - Step1
  2. Mix well , it will look like bread crumbs. Then add water little by little to form a soft dough. Knead it again for 10 mins. Divide lemon sized balls and keep aside. Allow it to rest for 10 mins.
    How to make badusha - Step2
  3. Start shaping the badushas. You can make decorative ends as swirls or simply just like dougnuts by pressing the balls, making a dent with your thumb in the middle as shown below. See the video below the steps for making badusha swirls. When you shape them itself the badushas should be smooth...there should not be much cracks (for this kneading it to a soft pilable dough is very much important) because when we fry the badushas in oil, the cracks would open up big and sometimes they may even start to break.
    How to make badusha - Step3
  4. Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add saffron strands, elachi powder and lemon juice(this is to avoid crystallisation), keep aside. Simultaneously while making the sugar syrup itself you can start frying the badusha.
    To be noted: It is very important to fry it only in this method to get perfect layered badushas : First heat oil in a kadai - check by adding a pinch of the batter if it rises immediately then that is the correct stage. Now add some 3 badushas and immediately switch off the stove.Let the badushas get cooked in the preheated oil....When the shh sounds leaves and the bubbles disappear, then switch it on. Keep in medium low flame, flip it to other side once it gets browned on one side and fry until golden brown(Do not fry in high flame). Follow the same procedure for frying the remaining badushas.
    How to make badusha - Step4
  5. Drain it in tissue then add it to the prepared sugar syrup immediately. Dip well on both sides, keep immersed for 2mins then transfer it to a tray with butter paper/silver foil. Once the sugar syrup turns non-sticky you can take and store them. It tastes too good when left for 2-3 hours, Only then the sugar syrup gets sets well inside.
    How to make badusha - Step5
I made hubby go nuts while recording the video, I think he shot around 10 videos ;) hehe and finally this was ok for me :) Guess he would have cursed me enough though didnt show it outside ;)

 I hope its clear and understandable. This is easy but sure comes by practise- trust me if I can get it, anyone can get it right too :)
I learnt making these swirls from Raks Kitchen - demonstrated in her site

Badusha Recipe

My Notes:

  • The orginal recipe says to remove the kadai from fire then keeping it back. But instead I follow the switching off and on method for convenience.
  • Do not fry the badushas in high flame. While frying if it cracks / breaks either kneading was not enough or the flame should have been high so make sure you knead for 10mins to get a very soft dough and also fry in medium low flame.
  • Keep stored in a clean container(do not refrigerate), it keeps well for 4-5 days in room temperature itself.
  • Badushas with the decorative rims are slightly crispy at the ends alone, while the donut shaped ones are juicy and soft.
  • Do not add more saffron than the mentioned amount as it will totally change the flavour and spoil the taste.
How to make Badhusha

Written by: SHARMILEE J
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