Rava ladoo..sweet semolina balls

its time for something sweet...generally i am not a sweet person....i mean literally and also when it comes to food ;) but recently I have a craving for something sweet once in a while... otherwise also i enjoy a small piece of dessert(be it anything) after my food...but just a small piece..even a candy would do...i guess these days my sweet tooth is popping up every now and then :)
this ladoo is a very simple one...even simpler when I accidently brought home a can of sweetened grated coconut from the Indian store...i usually buy canned coconut milk.this one was sitting next to it in the aisle.

You'll need:


Rava/Semolina: 1 cup
Sugar: 1 cup
Warm Milk: 5-6 tsp
Grated coconut: 1/3 cup
Cashew nuts: 10 nos
Raisins: 10 nos
Cardamom pwdr: a pinch
Ghee: 2 tbsp

Note: If you are using the canned sweetened grated coconut like me, use 1/3 of a can and you can omit the sugar as the coconut is already sweetened.

How to make:


Heat 1 tbsp of ghee in a pan and first roast the cashew nuts and then the raisins.Drain them from oil and set aside.
Add rest of the ghee and roast the rava on low flame till you get a nice aroma.
Mix grated coconut and sugar in a bowl. To this add roasted rava, followed by cashew and raisins.
Mix well and add a pinch of cardamom pwdr. To this mixture, add a few tsps of warm milk, just enough to bind everything together.
Gather small balls of size of a lemon from the mixture, just by rolling it in your palm.
Add a few tsps more of milk if its not firming up good.
Rava ladoo is ready...yumm...

Lime/Lemon pickle

My mom makes a lots of pickles and jams.there is this one corner shelf in our kitchen cabinet where she puts them neatly bottled and dated. The wonderful aroma you get when you open that shelf is mind blowing...
Mostly it will have a few pickle bottles from my grandma too...she is a great cook and always packs us a few bottles of her specialties, every time we visit her.

So, no wonder I have a small shelf in my kitchen with pickles, jams and fruit preserves...i get it from my mom...and she gets it from her mom....its in the blood...can't help it :)
I started having  this habit rather unknowingly or out of necessity, i mean as a last resort that saves me from throwing slightly over ripened fruits...like when I had some extra pear which no one was eating, i made pear jam...a few seeded oranges in the fruit basket, which no body wanted to munch on...bcoz its pitted, then it turned into orange marmalade...and so on

But I had never tried my hand on lime pickle before...I like mango pickles a lot...but every time i make biriyani, i would love to have lime pickle with it..but tried a few store bought ones, which were not only bad, but gave us bad heart burn too...i guess its the preservatives in them...
my aunt makes a sweet and sour lime pickle which is the best one to have with biriyani...even my mom got the recipe from her sis and mastered it...thats my next attempt in pickle making for sure ;)

this one is a simple easy to make version, which is now my new favorite :) my dad will love it too...i know...he eats a lots of pickle these days (not good for his health)...so my mom has almost stopped making them these days...
last time i got home, there were hardly 2-3 bottles in the corner shelf...which is so much not like her...

Recipe is adapted from here
http://www.kothiyavunu.com/2011/09/naranga-achar-naranga-kari-authentic.html
she has a lot of yummy recipes in there, especially naadan kerala ones....God's own country delicacies :)

You'll need:


Yellow/Green Lime: 12 nos
Garlic: 12 cloves, finely chopped
Whole dried red chilli: 5 nos
Chili powder: 4 tbsp
Turmeric Powder: 1tbsp
Asafoetida: 1/2 tsp
Fenugreek seed powder: 1/2 tsp
Mustard seed: 1 tsp
Gingely oil: 1/4 cup
Vinegar: 2 tsp
Curry leaves: a few sprigs
Salt: as required

How to make:


Wash the lemons and dry them well with a paper towel.
Heat 1 tbsp oil in a pan and put the whole washed lemon into it.(The original recipe calls for cooking the lemon in water for a few min)..But i have seen mom doing it this way..follow which ever method you like..
Stir the lemons in the pan for abt 5 min and drain them on a paper towel.
Once cooled, slice each lime into 8 pieces.
Add salt and mix well. Transfer it into a air tight bottle or jar and keep for 10 days, shaking the jar once in a while.
When ready to make the pickle, heat oil in the pan and add mustard seed and let it splutter. Add curry leaves and red chilis.
Add the chopped garlic and saute till its golden brown in color.
Reduce the flame to medium-low and add chili powder, fenugreek seed pwdr, turmeric pwdr and asafoetida pwdr and mix well and saute on low flame for a few seconds.
Add the lime slices along with the water and cook for a few min.
Allow it to cool and add 2 tbsps of vinegar. Add salt as per taste.
Once cooled, transfer to an air tight container or jar and store it in cool place.
Lime pickle is ready :)..don't forget it next time you make biriyani :)
I have it with everything these days....finger licking good :)

baby booties for ur li'l ones...

I love to crochet...may be because thats what I have been doing in my free time since my teen age...my mom taught all three of us to crochet...she used to give us crochet assignments for summer vacations or for any free time we had in hand :) it was fun and a moment of ultimate pride when you look at the final product you have sewn together :)

We usually crochet doilies, place mats, lace trims for table cloth edges and so on....the easy ones...

My dad's family tree is really a big one...every summer vacation we used to have a new born at our grandma's place.and we used to make these cute li'l baby booties for the li'l ones :)

this one is a cute bootie I made for my li'l bundle of joy....she is a winter baby :) so we did use it a lot..soft and cuddly..and pretty in pink too

The pattern is from here

http://monpetitviolon.blogspot.com/2009/03/lets-begin-with-gifts.html

its a simple pattern, easy to follow for a beginner too :)

I have made these a couple of times earlier too for my friends' li'l ones...use pink or blue yarn if you know beforehand if its gonna be a girl or boy...or else use a muti colored yarn ;)

a perfect gift for a loved one's baby shower...adding a personal touch

I love her blog.She has a wonderful etsy shop too with all her beautiful creations and crochet patterns.

she has shared a few patterns in her blog too..easy ones for crochet lovers like me..

Note: Use cotton yarn, if its gonna be for a summer baby....but then you will have to tweak the pattern a bit to  get the right sized bootie...stitches made with cotton yarn will be smaller than ones made with wool.

Vazhakka Pulissery/Moru Curry(Raw plantain in Yogurt gravy)

Growing up, there were only a few handful dishes I knew to make...and I were only good at those ones...unlike my sis, who was ready to take risks and tried (and always succeeded) new recipes and dishes...jotting down recipes from every cookery shows we watched together...this pulissery is something I were good at making.....time after time...something I used to be very proud of in those days :)

This curry is something we make in our place at least once a week...like daal curry...very simple one, if you have enough yogurt and coconut handy, which is always found in our fridge....has got good shelf life too

You'll need:

Raw plantain: 2 no:s (peeled and diced into small pieces)
Yogurt: 1 cup
Turmeric powder: 1/2 tsp

For grinding:

Green chilli: 2-3 nos
Jeera: 1/2 tsp
Grated coconut: 1/2 cup

For tempering:
Oil: 2tsps
Mustard seed: 1/2 tsp
Dry red chili: 2-3 nos
Asafetida: a pinch
Curry leaves: a few sprigs

How to make:
Cook the plantain pieces with turmeric powder, salt and 1/2 cup water in a pressure cooker.
Grind the ingredients mentioned above into a very fine paste, adding just enough water.
Now this is a very important tip to prevent the pulissery from curdling...Cook the ground paste on low flame for about 3-4 min, stirring it in between. Now add the cooked plantain pieces to it.
Beat the yogurt well with a spoon or give it a stir in the blender for a min to make it thin.
Add the beaten curd to the already cooking mixture and let it boil on medium-low flame.
For tempering, add 2 tsps of oil in a pan and let the mustard seeds splutter.
Add red chillies, curry leaves and at last add a pinch of asafetida.
Yummy pulissery is ready...a sour curry to go with rice and subzi(vegetable)

Note: You can use any kind of vegetable you like instead of raw plantain. Winter melon is the best alternative if you are planning to keep this for a couple of days in the fridge.Plantain gets hard on day two, where as winter melon stays soft. Can use cucumber too...

There is another sweet n sour version of this called Mampazha pulissery which uses ripe mangoes...which is the ultimate pulisseri on earth...that too the one my grandma makes with the farm fresh mangoes from her backyard....finger licking good :)

Lemony steamed corn/Masala butter corn

Masala butter corrn....that is what we call it back home in India...remember the butter corn you get in those little stalls outside the shopping malls...where you  pay a fortune for a small paper cup of  steamed corn ..i mean it used to be 25 bucks for a cup long time ago.....i'm sure it would have gone up by now...but still its worth it, when you are all in the mood to laze around in a mall,on a weekend.... mostly window shopping or checking out new trends...ending up buying something silly and cheap :)

gone are those days...oh! my..it used to be so much fun...nothing to worry about....carefree spinsterhood days....these steamed corn always takes me back to those good days in Bangalore...very easy snack...can be used as a side too...or as a salad for the healthy eaters out there.

You'll need:

Corn: 1 can, washed and drained ( instead you can use a packet of frozen corn or fresh corn too)

Butter: 1 tbsp

Italian seasoning-2 tsp (Or use chat masala powder)

Lemon juice: 1-2 tbsp

Salt: to taste

Pepper: as required

How to make:

Steam the washed corn for about 15 min.

In a bowl mix butter, lemon juice and the seasoning.Toss in the steamed corn and mix well till the corn gets coated with the seasoning mixture. Add salt and pepper to taste.

Butter corn is ready...You can vary the seasoning to your taste. Spice it up by adding a pinch of cayenne pepper...

what makes you happy?

watching elmo dance around makes my li'l one happy!!

knowing that we are having chicken for dinner, makes my hubby happy!!

getting a chance to stretch my legs and read a book makes me happy!!

what makes you happy?

P.S: 

my hubby's concern: J Lo is dating a teenager!!

my concern: what do I do with the couple of over ripened bananas in the fridge?

my li'l one's concern: how do i get to play the baby channel every time I click on the TV remote( even though I am just 18 months old)

what is yours?

Cornflake mixture---an easy munch on Indian snack

I love crunchy munchy snacks...especially this mixture....its a must buy for every time I hit the Indian grocery store....back home in Kerala, we get this corn flake mixture in 'Honest' bakery...fresh and yummy...i can easily gobble down a packet in a few mins :)
I still remember those days when my dad used to buy these mixture and roasted peanuts very religiously from 'Honest' (well, he buys it now a days too...), I eat it right from the packet and there goes my sweet mother cribbing about the pimples that used to pop up on my face the very next day....thanks to my oily skin....

see this, even my li'l one loves to pick the corn flakes from it...mommy's girl :)

very easy to put together....

You'll need:


Corn flakes: 3 cups
Roasted nuts: 1 cup (mostly shelled peanuts and cashew nuts)
Golden raisins: 1/4 cup
Chili powder: 1 tsp
Turmeric powder" 1/3 tsp
Salt: to taste
Sugar: 1/2 tsp
Lime juice: 1 tsp
Curry leaves: a few sprigs

Note: You can vary it by adding any kind of nuts or dry fruits of your choice...like almonds, pistachios, dried   cranberreis, dried apricot etc...

How to make:


Heat oil in a pan and toss in the raisin and nuts.Add the curry leaves and stir for a min or two.
Reduce the heat to low, and add the chili powder, turmeric powder, salt and sugar.
Carefully mix in the tsp of lime juice, for it will make the oil splatter.
Now slowly fold in the cornflakes in batches and let it stand on low flame for about 3-4 min, until the cornflakes gets coated well with the spice mixture.
Let it cool and store in an airtight container....and start munching :)