Archive for the ‘sweets’ Category

Almond Kulfi


Kulfi is Indian Ice cream. You can set this in Ice tups, Kulfi molds or just trays.


  1. Milk – 1 liter
  2. Fresh cream – 200 ml
  3. Almonds – ½ cup
  4. Cardamom – 2
  5. Sugar – 150 grams*


  • Boil the milk in a heavy bottomed container for around half an hour, stirring continuously. The milk should be reduced to a thick consistency. Stirring helps maintain a smooth texture. Allow the thickened milk to cool.
  • Powder the cardamom, sugar and almond. Mix cream, thickened milk and powdered ingredients.
  • Spoon this mixture into kulfi molds or ice tups. And set to freeze for 6 hours.
  • To serve dip the molds into Luke warm water for half a minute and remove from mold.

*You can increase or decrease sugar to suit your taste.

Image may contain: food and indoorNo automatic alt text available.No automatic alt text available.





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Spring roll is nothing but Samosas made in shape of rolls.


For the outer cover:

  1. Maida – 1 cup
  2. Cold butter – 1 table spoon
  3. Salt to taste
  4. Ice cold water

For the filling

(You can include peas beans carrots cabbage cauliflower bell peppers etc.)

  1. Assortment of vegetables cut into desired shape – 2 cups
  2. Ghee – 2 teaspoons
  3. Finely chopped green chili, coriander and ginger – 1 teaspoon.
  4. Salt to taste
  5. Diced paneer – 1 table spoon.
  6. Garam masala – ½ teaspoon (Optional)
  7. Butter for brushing – 2 teaspoons


  • Mix Maida with salt and cold butter. Rub well and add ice cold water and knead to a tight dough. Leave in the fridge for an hour.
  • Heat ghee in a kadai and stir fry the vegetables adding salt, diced paneer, chopped green and garam masala. Let the vegetables be crunchy and not fully cooked. Allow to cool.
  • Take out the dough from the fridge and divide into one inch balls. Roll into thin rounds.
  • Place the filling at one end and roll as shown in the picture. Seal the roll using little water.
  • These rolls can be baked or deep fried or shallow fried.
  • Place the rolls on a greased oven proof plate, brush with butter and Bake for 10 minutes at 230 degrees centigrade in convection mode.
  • Serve hot with tomato chutney.



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Steamed preparations are very good for health. Least amount of oil is used. This dish is ideal for breakfast. My mother used to say upma kozhukattai is an Iyer dish and Iyengars always prepared Pidi Kozhukattai. I don’t prepare this dish very often as it is not a favorite for my hubby. Today I prepared this dish to post in TGP.

Ingredients for Upma Kozhkattai:

1. Rice       – 1 cup

2. Water     – 2 cups

3. Salt        – 1 level teaspoon

4. Til oil      – 1 teaspoon

For seasoning :

1. Til oil      – 2 teaspoons

2. Mustard seeds   – 1 teaspoon

3. Urad dal             – 1 teaspoon

4. Channa dal        – 1 teasoon

5. Perungayam      – 1/4 teaspoon

6. Green chilli         – 2 no ( finely chopped)

7. curry leaves       – 5 leaves (finely chopped)

8. Grated coconut – 1 table spoon.

Method :

1. Wash and drain rice and leave for 1/2 hour . Grind this in a mixie for just 2 minutes to a coarse powder like ravai.

2. Boil the water in a heavy bottomed vessel and add 1 teaspoon oil. Slowly add the rice ravai and salt into boiling water and mix to a smooth ball. Take off the stove. Cover to avoid drying.

3. Heat 2 teaspoons oil in a kadai and add mustard seeds. once mustard seeds crackle add the dals and fry till golden. To this add finely Perungaya podi, chopped green chilies,  curry leaves and grated coconut. Add the seasoning to the rice mixture and mix well.

4. Grease your palms with water and  shape into small balls, and steam in  a idli plate for about 5 minutes. Upma Kozhukattai should be served hot with coconut chutney or Tomato chutney.

Tips: Adding seasoning to rice mixture just before steaming will help dals to retain some crispness. Coconut can also be cut into small pieces instead of grating.

Iyengars prepare this Kozhukattai without seasoning and adding only grated coconut.  A small piece of jaggery is stuffed at the center of Pidi Kozhukattai.

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Akki rotti or rice flour rotti and Ragi rotti are very popular and heatlhy breakfast dishes in Karnataka. The preparation method is the same for both. Very time consuming so prepare on a Sunday morning till you perfect it.  I prepared these for breakfast today.

I have served with coconut chutney and peas paneer gravy to a get a balanced meal.


  1. Rice flour/ Ragi flour – 2 cups
  2. Water – 3 cups
  3. Coconut oil – 1 teaspoon
  4. Chopped onion   – 3 table spoon (optional)
  5. Grated coconut   – 3 tablespoon (optional)
  6. Green chili  – 2 finely chopped
  7. Coriander leaves – 2 teaspoons finely chopped
  8. Curry leaves – 2 teaspoons finely chopped
  9. Ginger – 1 teaspoon finely chopped
  10. Salt        – 1 teaspoon
  11. Perungayam   – ½ teaspoon
  12. Banana leaf –  4 to 5 (10 inch square pieces)


  • In a heavy bottomed pan bring 3 cups water to boil. Lower the flame. Add salt and ½ teaspoon oil and slowly fold in the flour. Mix well to a smooth ball and take off the stove. Cover and leave to cool.
  • Once the dough is cool add chopped onion, grated coconut, chopped coriander, curry leaves, ginger, green chili and Perungayam. Mix well and divide into orange sized balls.
  • Wash and wipe the banana leaf and grease with a little coconut oil and spread the dough into 3 mm thin rounds.
  • Heat tawa on high flame and invert the prepared roti along with the banana leaf. Remove the leaf carefully.

Cook the rotti on a medium flame on both sides till brown dots appear. Serve hot with coconut chutney and any gravy of your choice.


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Coconut chutney:


  1. Grated coconut – 1 cup
  2. Green chili – 2
  3. Curry leaves       – 5 leaves
  4. Goose berry – 1 (seeded)
  5. Channa dal – 1 table spoon
  6. Perungayam – a small piece
  7. Red chili – 2
  8. Til oil – 1 teaspoon
  9. Salt – ½ teaspoon

For seasoning:

  1. Til oil – 1 teaspoon
  2. Mustards seeds  – 1 teaspoon
  3. Urad dal             – 1 teaspoon


  • Heat 1 teaspoon oil and fry channa dal perungayam and red chili  till golden brown.
  • Add all other ingredients and grind to a paste adding till water.
  • Season with mustard and urad dal fried in 1 teaspoon oil.

Paneer and peas in Tomato gravy.


  1. Tomato – 3 cut into chunks and pureed
  2. Peas – 1 cup
  3. Paneer – ½ cup (cubed)
  4. Ghee – 2 teaspoons
  5. Coriander powder – 1 teaspoon
  6. Cumin powder – ½ teaspoon
  7. Kasuri methi – 1 table spoon
  8. Garam masala powder – ½ teaspoon
  9. Thick curd (beaten) – 1 tablespoon
  10. Turmeric powder -1/2 teaspoon
  11. Perungayam                – ¼ teaspoon
  12. Salt – ¾ teaspoon


  • Cut tomatoes into big chunks sauté for a few minutes and grind to a puree. You can also leave the tomatoes in hot water and remove skin and grind to a puree.
  • Heat ghee in a kadai add peas and paneer and sauté on low flame. Add turmeric powder and perungayam.
  • Add the tomato puree, salt and ½ cup water cover and cook for 5 minutes on a low flame.
  • Add all other ingredients and mix well. Cover and cook for 5 more minutes on low flame.

This gravy is a low  fat version of Paneer mutter. Can be served with Chapathis and ghee rice as well.Image may contain: food and indoor















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2013 in review

The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.

Here’s an excerpt:

The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 280,000 times in 2013. If it were an exhibit at the Louvre Museum, it would take about 12 days for that many people to see it.

Click here to see the complete report.

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2012 in review

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

About 55,000 tourists visit Liechtenstein every year. This blog was viewed about 460,000 times in 2012. If it were Liechtenstein, it would take about 8 years for that many people to see it. Your blog had more visits than a small country in Europe!

Click here to see the complete report.

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Jaggery is widely used to make sweets for festivals in Tamizh Nadu. It is considered to be healthier than sugar. No festival menu is complete with out a payasam.Bengal gram payasam can be prepared quickly.


  • Bengal gram( Kadalai Parupu) – 2 table spoons
  • Coconut grated – 3 table spoons
  • Milk – 2 cups
  • Jaggery – 3 table spoons
  • Cardamom – 3 nos
  • Ghee – 2 teaspoons
  • Cashew nuts – 6 nos


  1. Pressure cook the bengal gram dal with 1 cup water. Dal should be soft.
  2. Grind the coconut along with cardamom to a fine paste.
  3. Mix milk, cooked dal and coconut paste in a heavy bottomed pan and bring to boil.
  4. Add the jaggery and mix well.The payasam is ready now. Transfer the payasam to a serving dish.
  5. Break the cashews into small pieces. Fry in ghee till golden and add to the payasam.
  6. Serve hot or cold.


  •  Never allow the payasam to boil after adding jaggery.
  • If you feel the jaggery is impure you can make a syrup by adding little water, strain through a filter and use.

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