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Showing posts with label Sweets. Show all posts
Showing posts with label Sweets. Show all posts

Tuesday, May 8, 2012


Mango Bread Laddoos:

Today's breakfast is Mango Bread Laddoos. Taste was a hit.

This is Mango Season, and you will get varieties of mangoes in Bangalore, where I stay.  The different varieties of Mangoes are:

for more, click here.

Normally Mangoes are found during Summer from March to June and then slowly fade away. This fruit is the "king of all fruits" and the taste is great.

Sekarni was a hit in my Breakfast Thali which was made up of Mangoes. Today I had mango puree and wanted to try a new recipe. I love to have bread with milk and sugar which is Bread Porridge. I gave a twist to my porridge and came up with Mango Bread Laddoos.

Mango Puree - 1/2 cup
Wheat Bread - 4
Maida Bread - 3
Orange Jam - 4 tbsp (sugar/ any other jam can be used instead of this)

Chop a mango and extract the puree
Mix it with Orange Jam
Cut the bread into small pieces and mix it well with hand so that you get consistency
Now make round shape
Put a bread crumb on top of laddoos and serve

Here is the pic:

Submitting this post to:

Mango Mania @ Pumpkin Farm Food by Pradnya. This event is up from 9th March till 15th June, means it is a 99 day event. Anything made from Mango as a main ingredient could be linked here. So far, there are 43 recipes linked.
Check out once to know what can be made using Mango.

Kindly don't forget to check out her Giveaway on account of her one year blogoversary celebration. Who knows, you might win a surprise hamper?

Submitting this post also to following events:
Event: Bon-Vivant-#4 - Fruit Recipes
Duration: May 1st to May 31st 2012

Venue: Sumee's Culinary

Authoress: Sumedha
Event: Kids' Delight - Fruits
Duration: April 16th to May 15th 2012
Authoress: Nupur
Event Started at: Spice Your life by Srivalli Jetti. 

Event: Let's Cook - With Fruits
Duration: May 1st to May 31st 2012
Venue: Tickling Palates
Authoress: Radhika
Event: Summer Spirits
Duration: Mar 1st to May 31st 2012
Venue: Tomato Blues
Author: Anusha Praveen

Thursday, March 8, 2012

Salute to all women on Women's Day

Salute to all women on Women's Day:

*Why God Created Woman from Man’s Rib*

Source of poem: journalynne blog

This post is dedicated to my mom, mother-in-law, my siblings, my cousin and to all other women blog readers.

God created Man by a dust but, He created woman from a rib of man. The below poem answers why:

Vani - MIL
“When I created the heavens and the earth, I spoke them into being. When I created man, I formed him from the dust of the Earth and breathed life into his nostrils. But you, woman, I fashioned after I breathed the breath of life into man because your nostrils are too delicate. I allowed a deep sleep to come over him so I could patiently and perfectly fashion you. Man was put to sleep so that he could not interfere with the creativity. From one bone I fashioned you. I chose the bone that protects man’s life. I chose the rib,
which protects his heart and lungs and supports him, as you are meant to do.”

“Around this one bone I shaped you. I modeled you. I created you perfectly and beautifully. Your characteristics are as the rib, strong yet delicate and fragile. You provide protection for the most delicate organ in man, his heart. His heart is the center of his being; his lungs hold the breath of life. The rib cage will allow itself to be broken before it will allow damage to the heart. Support man as the rib cage supports the body.”

Uday, Lakshmi, Nag - SILs
“You were not taken from his feet, to be under him, nor were you taken from his head, to be above him. You were taken from his side, to stand beside him and be held close to his side. You are my perfect angel. You are my beautiful little girl. You have grown to be a splendid woman of excellence, and my eyes fill when I see the virtue in your heart. Your eyes: don’t change them. Your lips: how lovely when they part in prayer. Your nose so perfect in form, your hands so gentle to touch. I’ve caressed your face in your deepest sleep;
I’ve held your heart close to mine. Of all that lives and breathes, you are the most like me.”

Covansys Friends
“Adam walked with me in the cool of the day and yet he was lonely. He could not see me or touch me. He could only feel me. So everything I wanted Adam to share and experience with me, I fashioned in you: my holiness, my strength, my purity, my love, my protection and support. You are special because you are the extension of me.”

NDS Friends (few)
“Man represents my image, woman – my emotions. Together, you represent the totality of God. So man: treat woman well. Love her, respect her, for she is fragile. In hurting her, you hurt me. What you do to her, you do to me. In crushing her, you only damage your own heart, the heart of your Father and the heart of her Father. Woman, support man. In humility, show him the power of emotion I have given you. In gentle quietness show your strength. In love, show him that you are the rib that protects his inner self.” 

Mom, Aunts, Sisters and SIL
NDS Friend

My Food Commenter
Women is compared to pink color and that's the reason I have put up mixture of pink, red and maroon. As different shades of pink is not visible clearly.

To celebrate this occasion I am presenting a simple food - pazham nurruku (kerala food).

Source of this recipe: Roshan's Cucina
Cousin - Star Jan'12

Banana - 2
Sugar Syrup - 1/2 cup
Butter / Ghee - 1 tbsp

Chop banana of 1" inch with its skin
Steam it for 2 minutes in oven (till its half done)
Pour 8 to 10 sugar sachets (small) in little water
Put it in oven and allow it to get sugar syrup
After 8 minutes I got sugar syrup
Immerse steamed and chopped bananas into this sugar syrup and keep it in oven for 2 minutes
Remove it from oven mix it with butter and put it again in oven for 2 minutes
Allow it to cool

Submitting this to:

(Duration: March 7th to March 31st)

Wednesday, February 15, 2012

Vennai Puttu - ICC Feb 15 - Wedding Anniversary

Vennai Puttu - ICC Feb 15 - Wedding Anniversary:
I feel proud to say that I have been part of Indian Cooking Challenge in this month, February 2012 reason this recipe is not only been prepared by me but also by all the participants who have participated in Indian Cooking Challenge. Entry to this blog is restricted only for the users.

ICC is an event which happens every month. Host of this blog ICC, Srivalli would be selecting a recipe with the help of participant(s) and announcing it to the team. Whole team has to prepare the same dish and post it on their blog on 15th of every month. Post has to be in their own words with pictures and link it to the announcement page and also link it to the source.

Last time, I was late in taking up the challenge of making Pheni Pattar or Chiroti and had to give up. This time, the recipe was announced on Feb 2nd and I had enough of time to prepare. This recipe is called Vennai Puttu, it looks like halwa and tastes like Akkibele Payasa. It’s a special dish of Tamilnadu shared by Priya, one of ICC team member. Nirmala had shared this recipe.


Rice – ½ cup
Water to grind – ½ of rice quantity
Cooked Channa Dal – ¼ cup
Jaggery – ¼ cup
Water for Jaggery Syrup – ½ of jaggery quantity
Ghee – 2 tsp
Cardamom Powder – 1 tsp
Water for sweet – twice of rice – 1 cup

Soak rice for atleast 3 hours. I had soaked it overnight.
In the morning remove the water from the rice and along with half quantity of rice blend it like idli batter and keep it aside.
Cook channa dal and keep it aside
Put jaggery in to a vessel and add water and make a medium consistency jaggery syrup
Pour water for the sweet and allow it to boil
Once the water starts boiling add grinded / blended rice batter and star stirring continuously so that it does not form lumps. Never stop stirring till the sweet is removed from the stove.
When the raw smell in the rice batter vanishes add jaggery syrup, cardamom powder and cooked channel dal and stir continuously till a mass like substance is obtained or the mixture leaves the side.
Grease a plate and pour the mixture on to it and spread it across.
When it is warm make it into desired shapes and then serve it.

Story: Yesterday was a right time for me to do this as it was our wedding anniversary and mom-in-law had prepared only kheer to celebrate the occasion. Just for info, it was our 9th anniversary and I was happy that I could do something on this special day.

I soaked the rice overnight and blended it and kept. I could do the sweet only in the afternoon as my little son was not well and I had to take him to doctor. In the afternoon when I checked the consistency of batter all the water was on top and the thick batter was settled down in the bottom. I removed the excess water and learnt the trick. If you add excess water while grinding might be this method can work out to remove the excess water.

Once I did the sweet, my hubby who will never eat sweet came and tasted a little told it looks more or less like akkibele payasa. That was the great surprise.

Saturday, February 11, 2012



Alam in telugu means Ginger, which is hot. Almonds is a nut which is widely used in making sweets. A combination of this, wow isn't a wonderful thought. Thanks to Kalyani who runs this event, which is a monthly blog hop. Last month she had cinnamon and chilli.  I missed it out. This time also I thought I might miss it out, then I remembered my bookmarked post - almond-ginger truffles.

Ginger is grown at the root of the plant. Ginger has been claimed to decrease the pain from arthritis, though studies have been inconsistent. It may also have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease. (Source: wikipedia).

Almonds is a nut which stands in the top of the list which is good to health because it reduces cholesterol greatly. 

Almonds - 10 to 12 nos
Ginger - 2 inches
Dates - 3 nos
Sugar - 5 tsp

Roast almonds and keep it aside
Peel the skin of ginger and grate it into small pieces
Use the dates skin and throw the seed. I used wet ones not dried one.
Add roasted almonds, grated ginger and dates along with sugar and blend it well
As I used wet dates the mixture, turned out to be moist. Hence I could avoid adding ghee to mix the sweet.
Serve it.

Incase you use dry dates like lion dates and so on, kindly use ghee to mix the mixture.

Story: When I gave this to my co-brother and my sister-in-law (hubby's sister) she told this is "alammurabha". Great I was surprised because I never ate this after my marriage at my home or before marriage in my home. I was happy too. My co-brother told the concept is new as I have used ginger in sweet.

Submitting this to Magic Mingle #2 - Almonds and Ginger in the month of February 2012 at Kalyani's Blog

"Love Lock - Sweets #2" hosted at Killer on the plate this time but started by Vidhya Subramony on her blog, SweetKaramKapi.


"Just 4" event by Sobha @ good food.

Fast Food not Fat Food by Priya @ bon appetit.

Healthy and Hearty by SethiaJyothi.

Let's Cook Sweets series by Radhika on TicklingPalates

Thursday, February 9, 2012


"Blog Hop Wednesday" is a monthly event and this is the second version which has been started at Radhika's blog. This event happens every second week of the month. It would be announced on Wednesday and within 3 days there should be an entry from your partner's blog, which Radhika would have intimated through her google group, "blog hop wednesday". 

I had been paired with Nirmala. She is in US and mom of two children who are married. Interesting thing is her daughter, Archana also writes a blog. She had quite interesting recipes. I had bookmarked her recipes - groundnut rice, microwave burfi and this one.

Semiya Payasam is an instant sweet done with Semiya or Semolina which will be like noodles but very short. I usually do it on a stove top, but doing it through Microwave in the office which served for my today's lunch is great. Thanks Nirmala for this recipe as I don't have stove inside the office and I am afraid to work with microwave as its very new to my style of cooking. In office, we get milk, biscuits, sugar, salt, fruits, and so on, as its software company and projects might have hectic pressure they have arranged for all these eatables.

Microwave ovens vary with their temperature and its very important to know what are they? Unfortunately, my office had not maintained its manual and for a beginner like me, its too difficult. So I usually do keep it for one minute, check out, again keep it for one more minute and check. This will go on till I have reached the end product.
  • Roasted Semolina - 1/2 cup
  • Powdered Sugar - 1/2 cup
  • Raisins - few
  • Cashewnuts - few
  • Ghee - 2 tsp
  • Milk - 3 glasses (each glass is of 50ml)

  • Boil Milk for 2 minutes

  • Mix roasted  semolina, powdered sugar, raisins and cashewnuts and then keep it ready by the time milk boils

  • Add the mixture along with ghee to the milk and keep it for 4 minutes, till the semolina turns to be soft

Sunday, January 29, 2012


Puri Urandai:

I couldn’t believe myself that I could make a sweet that fast. Thanks to the Blogging Marathon team and to the host who started this, that’s none other than Srivalli of spicingyourlife.
Today being the last day of second week of Blogging Marathon, I am glad to say that I have learnt very good sweets which can be made with less or more time. Thanks for my family and friends who had been very supportive.

Thanks for all the exciting comments which made me jump high on the air.

Puri Urandai is made up of beaten rice and jaggery. I was shocked to see this sweet getting ready just in 10 minutes and I cooked keep my lovely little angel my little son on my hip and then do this, but needed help of somebody while making it rounds. This is a must sweet made by Tamilians during “Karthika Deepam”.

  • Beaten Rice – 1 1/2 cup
  • Jaggery – 1 cup
  • Cardamom Powder – 1 tbsp
  • Poppy Seeds – 1 tbsp
  • Chopped Coconut – as you desire
  • Fried Gram Dhal – as you desire

  • Put jaggery and water in a thick bottomed vessel to make jaggery syrup.
  • When you feel the syrup is almost ready put a drop into a small cup/vessel which has water, you should be able to make a round or small dough.
  • Once you are able to make, add cardamom powder and poppy seeds.
  • Pour it into the vessel where your beaten rice is ready along with fried gram dhal and chopped coconut. Watch out it would be hot, make your hand wet and start mixing dry ingredients with jaggery syrup.
  • Keep it on a plate, take a snap, and eat it with family members.

Submitting this to:Blogging Marathon @ Spice your Life by Srivalli
This also makes an entry to
Kid's Delight - Something Sweet at Edible Entertainment by Kavitha Iyengar and this series were started by Srivalli in her blog.

New "U" event hosted by Vardhini.

Cooking with Love event hosted by Saraswathi Iyer.

Cooking Challenge - Flavours of Tamilnadu.



Tenkai Karjikayalu is my 5th day post for 2nd week of Blogging Marathon. My theme for this week is Kids Delight – Something Sweet.

I had done it on Saturday, 28th Jan 2012 when I cooked lunch for my family. Lunch comprised of Methi Dhal, Tomato Rasam, Rice and curds. Special entry was my sweet Tenkai Karjikayalu (tenga kolakottai or coconut rolls). Our breakfast for that day was Puri and after everybody having breakfast there was wheat flour (atta) remaining. It flashed my great brain why don’t I do this sweet. I asked my mom-in-law she told once lunch is ready I could make them; she said and went to sister-in-law’s place who stays nearby.

I was eager to make so I couldn’t wait, moreover my little son was sleeping, so it was a good time for me to do along with lunch. I kept sugar and water to become sugar syrup, and blended coconut in blender. Once sugar syrup was getting ready I added poppy seeds, cardamom powder, baby saffron and mixed well, add blended coconut to the mixture. I hope you remember I made little almond powder last week, I added them into this. As almond contains oil, it’s better to utilize them at the earliest.

I had to eat 6 laddoos directly and myself, my son, and sis-in-law son, sis-in-law and co-brother it was over in no time.

Make small puris and keep coprapak laddoos in the center
Cover the dough properly so that laddoos doesn’t come out
Heat oil in a kadai and once it is full hot, keep it into medium flame and fry the rolls
Put it onto a vessel where the oil can be drained

Submitting this to:Blogging Marathon @ Spice your Life by Srivalli
This also makes an entry to

Kid's Delight - Something Sweet at Edible Entertainment by Kavitha Iyengar and this series were started by Srivalli in her blog.

New "U" event hosted by Vardhini.