“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

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Thursday, October 27, 2016


How to make maalaadu, How to make roasted gram ladoo

Maladu / Maa ladoo is an easiest, simplest and quick to make, healthy sweet made with pottukadalai (roasted gram). Ladoo courtesy: My sister Radha. The ladoos in the picture were made by my sister. 


Pottukadalai (Roasted gram) - 2 cups 
Sugar - 1 and 1/2 cups OR Boora sugar - 1 and 1/2 cups. 
Cashews - 10 
Ghee - 3/4 cup 
Powdered cardamom - 1/2 tsp. 


Heat a pan and dry roast pottukadalai until hot. Pound it to a fine powder. Powder the sugar finely using a mixie. OR you can also use the boora chakkarai (boora sugar) which will be available in the stores. 

Break cashews into small pieces and fry it in a spoon of ghee until golden brown. Keep aside.

Melt ghee in the same pan. This should be warm while shaping the balls. 

Mix together powdered pottukadalai, powdered sugar, cardamom powder and ghee-fried cashews. Add the melted ghee little by little and shape into balls. (DO NOT POUR IN THE ENTIRE GHEE. POUR A LADLE OF GHEE AND SHAPE FOUR OR FIVE BALLS) Repeat the procedure for the entire mixture. Shape all the balls tightly. 

NOTE: Little milk can be sprinkled if felt difficult to shape.


How to make pottukadalai mullu murukku, How to make pottukadalai manakkombu, How to make pottukadalai murukku, How to make roasted gram murukku

This crispy savoury is very easy to make and termed by different names like Manakkombu / Mullu murukku / Magizhampoo thenkuzhal / Mullu thenkuzhal / Magizhampoo murukku etc. 


Idiyappam flour / Processed rice flour / Store bought rice flour - 2 cups
Pottukadalai powder (Roasted gram powder) - 1/2 cup
Butter - 50 gms.
Cumin seeds / Ajwain - 1 tsp.
Chilli powder - 1/4 tsp.
Hing - 1/4 tsp.
Salt - to taste
Oil - for deep frying


Melt butter. Mix all the ingredients in a wide bowl, without water. Keep aside.

Take out a small portion from the above mixture, add little water and knead it to a medium-soft, manageable dough.

Heat oil in a kadai. Fill the dough in a three starred achu (what we call as mullu thenkuzhal achu) and press it firmly in a circular motion, directly into the oil. Alternatively, you can press in greased ladles and slide gently into the oil. Ensure medium heat, and fry on both sides until golden brown and crisp. 
Drain on a kitchen towel to remove excess oil. When cool, store in an air-tight container.


Ensure medium heat of oil while frying. 

Do not let the dough to rest for a long time as it will absorb more oil. Take out only little portions of the mixed flour and knead with water as and when required. 

When cool, store in air-tight containers at room temperature.

Wednesday, October 26, 2016


Kaju badam barfi recipe, How to make kaju badam barfi, How to make cashew almond barfi


Cashewnuts - 1 cup
Almonds - 1 cup
Sugar - 3 cups
1st quality saffron strands - 3 finger pinch
Milk - approximately 1/4 cup
Melted butter or ghee - 1/2 cup
2 to 3 drops of yellow food colour (optional)

Kaju badam barfi recipe, How to make kaju badam barfi, How to make cashew almond barfi


Soak cashewnuts in water for an hour. Soak almonds separately in hot water for an hour. Soak saffron in 2 tablespoons on warm milk.

Sliver 6 almonds. Keep aside. Peel the remaining almonds. Drain soaked water and grind cashews and almonds in a mixie, to a fine powder. Add very little milk and grind again to a smooth thick paste. Use as little milk as possible while grinding.

Grease a tray with melted ghee and keep ready.

Combine the ground paste and sugar in a heavy-bottomed pan, and cook on medium heat. Now the sugar will dissolve and the mixture will become watery. Keep stirring continuously in medium heat, until the mixture begins to thicken. Add slivered almonds, reduce heat and keep stirring until the mixture leaves the sides of the pan and turns like a dough. Wet your fingers, pinch a little from the dough and roll it to a small ball. If you can and it doesn't stick to your hand, then it is done. Alternatively you can take a pinch from the dough and rub it to a plate. If you can roll without sticking, then it is done. Switch off the stove, add ghee little by little, simultaneously stirring the mixture until the ghee mixes well. Now add soaked saffron alongwith soaked milk and mix until it spreads well in the dough. Pour the mixture to the greased tray and level the surface evenly with a flat spoon or spatula. Cut into rectangle shape or desired shape with a knife, when cool.

Delicious kaju badam barfi / kaju badam kesar barfi is ready. Store at room temperature in an air-tight container.

The colour from saffron itself will be enough for the burfi. You can use food colour if your prefer to. 

Tuesday, October 25, 2016


How to make millet coconut milk thenkuzhal, How to make millet thenkuzhal, How to make coconut milk thenkuzhal, How to make thengaipaal thenkuzhal


Barnyard millet OR any millet - 2 1/2 cups
(Store bought millet flour can also be used).
White urad dhal - 1/2 cup
Thick coconut milk - 1/2 cup
Salt - to taste
White or black sesame seeds or jeera - 1 tsp.
Butter - 50 gms.
Hing - 1/2 tsp.
Oil - to deep fry


Raw rice can be substituted for millets. Rice flour or store bought rice flour can be substituted for millet flour.


Grind millet and urad dhal in a flour mill to a fine powder.

When cool, sieve well. Dry roast in a kadai until hot. Add other ingredients. Mix well, adding coconut milk little by little and knead to a firm but manageable dough without any lumps. If necessary sprinkle little water. (Note: If you let the dough sit for a long time thenkuzhal will not be white. So ensure to make thenkuzhal immediately after kneading the dough. If making more quantity, knead dough in batches)

Heat oil in a kadai. Take out fist sized balls out of the dough and fill it in a Thenkuzhal achu (press having round holes like that of punching machine holes) and press it in a circular motion directly into the oil. You can also shape it in a ladle with holes and gently drop it in oil. Flip gently on both sides until bubbling and sizzling sound from the oil subsides. Take out, and keep in a kitchentowel or colander to remove excess oil. When cool, store in an air-tight container.

Note: Coconut milk thenkuzhal will be white in colour and not golden brown. So its enough if you fry until the sizzling sound stops.


Ensure medium heat of oil.

Take out only little portions of the mixed flour and knead with water or coconut milk as and when required. By doing like this, the bakshanams will get a beautiful colour. This applies to all the bakshanams.

When cool, store in air-tight containers at room temperature.

Monday, October 24, 2016


How to make mini kaju katli recipe, How to make kaju katli recipe, How to make small cashew katli recipe

I used to think about making mini sweets, savouries and desserts during festivals, especially during diwali, when we have varieties of sweets and savouries in surplus. My earlier mini savoury was the making of button pepper thattai/mini pepper thattai. I just loved the trend of making the minis in sweets and savouries. Now its time for mini kaju katlis. These mini katlis will sure leave you begging for more. Do try this simply irresistible bite-sized treats for this diwali and enjoy one or even two of these fun little treats! 


Cashewnuts - 1.5 cups
Sugar - 3/4 cup
Water - 3/4 cup
Ghee - 1 tsp.
Rose water - 1 or 2 tsp (optional)

How to make mini kaju katli recipe, How to make kaju katli recipe, How to make small cashew katli recipe

How to make mini kaju katli recipe, How to make kaju katli recipe, How to make small cashew katli recipe


Dry grind cashews in a mixie to a smooth, fine powder. Pulse at short intervals. Do not grind at a stretch as it will become oily and sticky.

In a pan add sugar and water and boil it to make one string consistency. Boil the syrup a little more (a little more than one thread and little less than 2 threads is the sugar syrup consistency).

Lower the flame, add cashew powder to the syrup, while stirring continuously for 2 minutes. Switch off the flame, add ghee, rose water(if using) and keep stirring in the pan until the mixture turns like a dough. Allow it to cool for a few minutes. When the dough is still warm, knead it to a smooth, firm dough using your hands. Meanwhile, grease the backside of a plate or plastic sheet or clean kitchen counter, and also the rolling pin with melted ghee and keep ready. Place a portion of the cashew dough on the greased surface and flatten it to a circle with the greased rolling pin. Roll the dough to approximately 1/3" thickness. If using a plastic sheet keep another greased plastic sheet on top and flatten it.

After 10 minutes, cut into diamond shape using a small sized cookie cutter. If you want a bigger piece use a knife and cut into diamond shape or any shape of your choice.

NOTE: Bring cashews to room temperature if kept in fridge.