October 16, 2017

Paal payasam - Kerala sadhya special

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Very famous by the name AmbalaPuzha Paal Payasam as it is offered to Lord Guruvayurappan as prasadam on a daily basis in Guruvayoor.

Paal Payasam is a must have in any Kerala Sadhya Menu.

Traditionally,this Payasam is made in huge Bronze Vessels / Vengalai Urulis by boiling the milk and with constant stirring for hours together to bring it to the right texture and consistency . The slow cooking is what imparts the best taste to the Payasam . 
There are many recipes,that call for the usage of readymade condensed milk to achieve the color and consistency with minimum effort.
Today's recipe does not use anything else except milk ,sugar and rice ,and yet achieves the perfect color and taste by using the Pressure cooker on slow flame.

Recipe courtesy : Good friends from a Food Group on Social Media (Gayathri Usha  , Lakshmi Vasanth & Anusha Srihari)

Preparation Time : Nil
Cooking Time : 35-40 min
Complexity : Simple

Read the Notes and Tips section without fail to get the perfect payasam

October 13, 2017

Makaai Chiwda | Cornflakes Mixture - Video Recipe (Vegan)

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MaKaai Chiwda | Cornflakes mixture is a very famous snack made in most Gujrati and Maharashtrian households . It is loved by all age groups and makes a perfect accompaniment for evening tea or coffee.  Kids love to munch on as an after school snack .

Makaai chiwda is a popular snack made during Diwali.  It is very easy to prepare this snack in bulk and makes it easy for distribution as well . 

This makaai poha/ cornflakes is different from the cereal / breakfast cornflakes.  This is not a  ready to eat version . Makai poha is raw and needs to either deep fried or air fried  .

Cornflakes chiwda is a very crunchy snack made using cornflakes / Makaai Poha as it is called locally. Makai poha , makaai chivda , corn flakes mixture , farsan , diwali farsan , makaai chiwda , makaai chidwa

The makaai poha has to be deep fried in hot oil until it puffs up beautifully and then the necessary spices and salt are added to make a classic tea time snack . We add groundnuts, roasted gram, curry leaves and also some roasted dry fruits for added taste and texture.

Some more popular Chiwda / Mixture variants from my blog 

🪔 Poha Chiwda 

🪔 Avarekalu Mixture (Karnataka special)


I have tried to make a version of this makaai chiwda by trying to shallow fry it ,but the outcome isn't satisfying.  The corn flakes remain uncooked and turn out soggy spoiling the entire palate . 

Originally this post was published on 13th October 2017 with just the recipe, today (14th October 2022) exactly 4 years later,I have updated the blog post with some more exciting recipes and also a video post on making of this chiwda.  Hope you all will like the updated version of this post and make this yummy snack for Diwali this year .

Preparation Time : Nil
Cooking Time : 20-25 mins
Complexity : Simple

Do subscribe, like and share my channel as you watch it !! 

500gms makaai poha / raw cornflakes
2 tsp red chilli powder
100 gms groundnut
50 gms chutney dhall / fried gram dhall / pottukadalai
handful of fresh curry leaves
8-10 cashews (optional)
10-12 almonds (optional)
salt as needed
pinch of asafoetida / hing/perungayam
1 tablespoon powder sugar
Oil to deep fry.

  • Heat the oil in a deep kadai / frying pan.
  • Put in one small piece of cornflakes and see if it sizzles up immediately . If it does,then the oil is heated to correct temperature. if it doesnt sizzle up,wait for a few mins and repeat the test.
  • Fry the makaai /cornflakes in small batches depending on the size of your frying pan .
  • Drain it and put it in a huge vessel .
  • Fry the groundnuts in the same oil until brown and crisp.Drain and put it on top of the fried cornflakes.
  • Fry the fried gram/chutney dhall in the same oil until crisp.Drain and put it on top of the fried cornflakes.
  • Fry the curry leaves very carefully as it will splutter when put in oil,drain and add that also to the cornflakes.
  • If using almonds and cashews, fry them also at this stage and keep aside. 
  • Lastly,add the required amount of salt,red chilli powder,turmeric,asafoetida and powdered sugar and thoroughly mix it by shaking the vessel in which you have collected for about 2-3 mins.
  • This step ensures even mixing of the spices with the entire batch of cornflakes,groundnuts & fried gram.
  • Store in an airtight container and enjoy as you please.
Notes :
  • You can add fried cashewnuts , raisins along with the groundnuts.
  • Finely sliced dry coconut /kopra/khobiri can also be fried in ghee and added.
  • Donot use a spoon to mix the ingredients,that will break the freshly fried corn.
  • If you are unable to shake the vessel with hands,transfer the contents to an airtight container,close the lid and shake it vigorously

Pin it up for future 

October 12, 2017

Coffee Butterscotch Burfi

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My love for coffee just does not seem to end .  The slightly bitter flavor of coffee with the subtle taste of sugar to keep me energised and going through the day.

This is yet another experiment in my kitchen with instant coffee and butterscotch essence.

My other experiments with coffee are :

Coffee flavored Thenga burfi

Coffee Biscuit Pudding

A very simple and delicious melt in mouth maida burfi with the added flavor of coffee and butterscotch makes you feel as if you are taking a bite of world's finest chocolates.

Preparation Time : 5 mins
Cooking Time : 20-25 mins
Complexity : Medium High


 maida / All purpose flour : 1 cup / 100gms
 sugar : 1 or 3/4 cup / 75 -100gms
 ghee : 2 tablespoon
 butterscotch essence : 1 tsp
 instant coffee powder : 3 tsp mixed in warm water

Avarekaalu Akki Roti - karnataka special - Video recipe

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It is Avarekaalu Time in karnataka !! 

Avarekaalu is known as 
Mochhai in Tamil, 
Hyacinth Bean in English ,
Vaal papdi Hindi/Marathi , 
Surti papdi / lilva in gujarati.

The most sought after bean in this season and it makes its way into many many recipes like upma,sambar,rasam,pallya,kootu and the most famous Akki rotti commonly known as Avarekaalu Akki Roti .
I have already posted the recipe for Avarekaal Kootu in the last season . Check the recipe here 
The video illustrates how to make cruncy and tasty avarekaalu rotti at the comfort of your home..

Preparation Time : 15-20 mins
Cooking Time : 20-30 mins
Complexity : medium high

Idli-Dosa Molagapudi | Chutney Powder - Video recipe

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Chutney powder /chutney podi / idli molagapudi is an integral part of South Indian breakfast served along with idli / dosas . This spice powder is a wonderful blend of dhalls,red chillies ,sesame seeds and salt.
Make this at home and enjoy with fluffy idlis or dosas or can be mixed with hot rice and ghee and eaten with your favorite potato chips.

Preparation Time : 10 mins
Cooking Time : 5 mins
Complexity : Simple

Coffee flavored Thenga Burfi | Coconut Burfi - Video recipe

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South Indians and coffee go hand in hand . Our day starts with cuppa filter coffee in one hand and the newspaper in another .

likewise,Coconut Burfi aka Thengai Burfi / Kobri Mittai is also a very famous sweet and a Must Have in most functions/ festivals like Marriages,Diwali,Gokulashtami etc.

Having said that cofffee and coconut burfi are kind of life lines for a south indians,I tried to give a twist to one life line by flavoring it with another life line..yes you got it right !!! 
Adding coffee decoction to the traditional coconut burfi 
Below is the complete video illustration of how to make this yummilicious sweet 

Preparation time : 15-20 mins
Cooking time : 20-25 mins
Complexity  : Medium

October 04, 2017

Cholam Thattai | Jowar Thattai | Sorghum Crispies

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Diwali is just round the corner and we shall soon start preparing yummy snacks for family,friends and relatives .
Thattai is a south indian version of Mattri made using Rice flour and udad dhall flour generally . This is a slightly different and a healthier version using Millet flour.

Try this different and crispy Thattai using Jowar Flour / Cholam Maav and surprise your family :-)