June 28, 2013

Maa Ladoo | Pottukadalai urundai -Roasted Gram Laddu

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If there is a very quick and a no hassle sweet that which is rich and tasty  ,then I must say it is this one . Maaladu ,Maa Ladoo , Pottu kadalai Urundai are all the different ways in which this melt in mouth sweet is known as .

Absolutely no worry about sugar syrup consistency or continuous stirring of ingredients as in case of normal sweets . Totally no cooking involved except for melting the clarified butter which can be done even in a microwave. 

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For a beginner , this sweet will boost their confidence to try hands at other sweets as this ladoo will never disappoint you .

The ingredients are easily found in the pantry of every Indian household,so making this ladoo is a breeze when you have sudden sweet cravings.

We make this for Diwali , Navratri and Krishna janamashtami without fail in our home. 

Preparation Time : 5 mins
Cooking Time : Nil
Makes about 15 laddoos
Complexity - easy 

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Bean Corn Quesadilla

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Quesadilla is a native of Mexico made using Flour or Corn Tortilla. This recipe gets its name from Tortilla and Queso meaning Cheese in Spanish.

The tortilla is filled with various stuffing like beans,corn,spinach,chicken,meat etc.The primary filling being Cheese. The tortilla is then folded into half with the stuffing in it and is warmed until the cheese within melts.
My recipe makes use of Red Beans and boiled corn as stuffing along with chopped onion and tomatoes.I made use of ready made tortillas available in the market.But the tortillas can be made at home too. If you like a healthier version one can use the usual soft whole wheat roti that is made in the Indian homes and follow the same procedure.

Preparation Time : 45 mins
Baking Time : 5-6 mins per tortilla
Serves : 1 tortilla = 1 quesadilla 


3-4  tortillas
1/2 cup red beans / rajma - soaked for 6-8 hrs
1/3 cup of boiled sweet corn
2 tomatoes finely chopped
1 onion finely chopped
fresh corriander chopped finely
Mozzarella cheese
Lime juice from a lemon
2-3 bay leaves
2 tsp red chilli powder


  • Pressure cook the beans along with bay leaves,red chilli powder and some salt until soft but NOT MUSHY.
  • Boil the sweet corn until soft.
  • Drain excess water from the beans and corn & mix them in a bowl and adjust the level of salt and spice if needed.
  • Do not add too much salt we are going to add the cheese.
  • Prepare salsa by mixing the chopped tomato,onions,fresh coriander/cilantro,salt and 2 tsp lemon juice.
  • Grease the baking tray and preheat the oven at 400F.
  • Lightly butter the tortillas and put the buttered side down on the baking tray.This helps the tortillas to crisp evenly when put in the oven.
  • Spread some grated cheese and top it with the beans ,corn and the salsa. 
  • Spread the salsa and then finally some more grated cheese and then fold the tortilla into half .
  • Push the filling in tightly so that it doesn't spill out.
  • Place the tray into the oven and bake for about 3 mins and then flip it over and cook for another 3 mins.
  • If you need it a little more crisp you can bake for a minute or two.
  • Cut as wedges and serve hot with chips and some salsa.

Stove Top Method
Heat a tava /griddle and place the folded tortilla on the pan and cook on one side until the cheese begins to melt and the flip over and cook on another side till the cheese melts completely.

  1. Lettuce,spinach,guacamole can also be used as a part of the filling.
  2. I used a little tomato ketchup for added flavor and the mild sweetness.
  3. You can also use chilli sauce or some hot sauce if you prefer to have spicy quesadilla.

Linking to : Kids Delight - Party Ideas of Valli's Event hosted by Sizzling Tastebuds 

June 24, 2013

Kadalai Paruppu Sundal / Channa Dal Stir Fry

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Sundal is a typical south Indian recipe made during the Holy Festival of Navratri.(9 days) . Navratri is dedicated to Goddess Durga , Laskhmi & Saraswati and spread across 9 days. Whole of India celebrates Navratri with full pomp and show in different ways . There is absolute positivity and cheerful vibrance in the air .

Each day a different variety of Sundal is made as an offering to God and then distributed amongst friends and relatives. Married Ladies and young girls are welcomed home and offered Thamboolam.(betel leaves , haldi , kumkum and some small gift ) in a goodie bag along with this sundal .

(Updated the post with new pics and information on 14/10/2020)

Kadalai Paruppu Sundal and Lemon Rice are prepared as Prasad/Bhog on the 7th day of Navratri. 

There is no hard and fast rule that you have to make it on the same day, you can make it as per your convenience too.

Chick peas/Kabuli channa,Bengal gram/channa dhall dhall,split green peas,karamani/lobia/black eyed beans, peanut/groundnut are the commonly used lentils in the preparation of sundal.
Packed with proteins ,it provides the necessary quota based on a daily diet.

This particular sundal is a very healthy choice and quick to make and can be made when we run out of vegetables even on normal days .Serve hot with rotis or rice and some hot Tomato Rasam. A perfect tea time snack as well.

Health Benefits of any variety of DAL

  • An excellent source of protein for  particularly for vegetarian diets. 
  • Dal is typically around 25% protein by weight,
  • Rich in the B vitamins thiamine and folic acid, several minerals, notably iron and zinc.
⬇️ Pin it up for future ⬇️

Preparation Time : 2 hrs
Cooking Time : 20-25 mins  
Serves : 2-3

Jain Version : Skip the ginger  from the recipe and follow the rest as is.


1/2 cup channa dhall/bengal gram dhall/kadalai paruppu
2 tsp cooking oil
1 tsp mustard seeds
1/2 tsp grated ginger
2-3 green chillies chopped
pinch of asafoetida/hing
few curry leaves
2 tbsp fresh grated coconut
fresh chopped cilantro
pinch of turmeric
salt to taste


  • Wash and soak the channa dhall for 2 hrs . This helps in faster and even cooking of the dhall.
  • Add sufficient water and pressure cook the channa dal with turmeric and salt on medium flame for 1 whistle.
  • Let the pressure release normally.
  • When you take a piece of cooked dhall between your finger and press , it must get pressed easily but should be holding the shape . The dhal must not get mushy , then we cannot make the sundal.
  • If there is excess water , strain it and let the dhall cool for a while.
  • In a kadai,heat the oil,splutter the mustard seeds,grated ginger,curry leaves,green chillies and asafoetida.
  • Add the cooked dal and saute for 3-4 mins until dry. Adjust salt if needed.
  • Garnish with freshly grated coconut and coriander.

Linking this entry to

Healthy Me,Healthy Us announced by Sizzling Tastebuds

Cook Yellow Event announced by Merry Tummy


June 21, 2013

Lauki (Bottlegourd) Curry

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Lauki/Ghiya (Hindi/Urdu) , Sorakkai (Tamil) , Dudhi (Marathi)  is believed to have come from Africa but has procured a very high position in  the Indian kitchens but  has not made a very remarkable place in the western household.
This particular vegetable is not liked by many people especially children for a slightly different and an odd flavor that it possess.Packed with a lot of nutrition and various health benefits ,bottle gourd is gaining popularity.

Some of the health benefits of Bottle gourd that I have read in various health magazines are summarised below.

  • It helps fight constipation, as it is fiber rich. Because of its fiber and low fat content, Ayurveda highly recommends this food for diabetic patients and young children.
  • Ayurveda also recommends the juice of this gourd in the treatment of acidity, indigestion and ulcers .
  • Bottle gourd is also considered one of the best weight loss foods since it is 96 percent water and has a very low calorie content.
  • It is rich in, thiamin, vitamin C, zinc, iron and magnesium  which helps improving overall health.

 I am linking this recipe for the Healthy Me, Healthy Us event of Priya Mitharwal hosted by Kalyani of Sizzling Tastebuds and as per the event title the recipe does not have any added extra calorie content in the form of deep frying which means its the HEALTHIER version :-)

Preparation Time : 10 mins
Cooking Time : 20-30 mins
Serves : 2-3

June 14, 2013

Corn Capsicum Lasagna

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I am sure,each one of us have a special liking towards cooking pasta-- the comfort dish. Its a quick meal and also sumptuous.Compared to the normal pastas,I somehow have developed a liking towards LASAGNA. Earlier I was very skeptical about even trying to taste this Cheesy Layered Dish smeared with tomato sauce until my hubby forced me to try and thanks to him.. I now LOVE this dish.
The recipe below is my version of making vegetarian lasagna.You can adjust the filling as per your taste. Vegetables like cauliflower,broccoli,mushrooms can also be added . For the non veg lovers,chicken,fish,eggs can be used as per their taste.

Preparation Time :  20 -30 mins
Cooking Time : 30 mins
Baking Time : 15 mins


June 10, 2013

Vegetable Kofta Curry / Veggie Dumplings in a tangy gravy

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Hey friends..sorry for the long silence.Was out on a small vacation and then again tied up with certain things that did not let me devote time for posting. I know its a lame excuse..but still.. !!
Hope all of you had a lovely summer break and most of you must be back to routine with kids getting back to school in India and well for the other friends living in the western countries..summer is just on and  all awaiting to enjoy the summer break :-)
Without further delay,I would like to jump on to the recipe of the day..

Preparation Time : 30 mins
Cooking Time : 30 mins
Frying Time : 20 mins
Serves : 3-4

Vegetable Kofta Curry