Monday, October 17, 2011

Khara Biscuits (Masala Biscuits)

  • All purpose flour/maida - 2 cups
  • Butter/Margarine - 4 tsp (room temperature)
  • Salt - 3/4 to 1 tsp
  • Powdered sugar - 1/4 tsp
  • Curry leaves (cut into small pieces) - 1 tsp
  • Coriander leaves (cut into small pieces) - 1 tsp
  • Mint Leaves (cut into small pieces) - 1 tsp 
  • Green Chillies - 1 tsp (cut finely)
  • Omam/Ajwain seeds - 2 tsp
  • Baking soda - a pinch (optional)
  • Milk - 3 to 4 tsp 

  • Mix the flour and ghee.
  • Then add all the other ingredients except milk and mix well.
  • Now add milk little by little till you get a smooth dough consistency.
  • Now roll the dough as you do for a chappathi to a 1/4 inch thickness.
  • Cut the dough to desired shapes and arrange it in a baking tray.
  • Place the dough to the preheated oven to 180 deg C.
  • Bake it for 15 min and check whether the sides have becomes slight brown. If so, then remove from oven, cool down.
  • The crispy khara/masala biscuits are ready and have it immediately or store in an air tight container.

This goes to my event: Dish Name starts with K

  • I used salted butter and reduced the salt. You can use unsalted butter too and adjust salt according to taste)
  • Quantity of milk can be adjusted so as to make a dough consistency.

Friday, October 14, 2011

Kaasi Halwa (White Pumpkin Halwa)

I wanted to try this for a long time and now only I had find time for it to try. First time trying and it really came very good. I took the recipe from kamala's corner, with very little changes. Original recipe goes with milk, sugar and pachchai karpooram, but i didnt use the pachchai karpooram and used condensed milk.

White Pumpkin - 1/2 kg
Sweetened condensed milk - 1 can
Ghee - 1/2 cup
Cashew nuts, raisins, pista - 1 tsp each
Cardamom powder - a pinch
Saffron - a pinch (optional)
Any colour - i used green to make it different.

Peel off the skin of pumpkin and Grate it.
Filter/squeeze out the water as much as you can.
Now in a big pan, add 1 tsp ghee and fry the nuts and keep aside.
In the same pan, add the grated pumpkin and start cooking it with its own water.
When its water is fully dry, add condensed milk and keep on stirring in medium flame.
Little by little add ghee to it.
Add the green colour.
Keep stirring well until the ghee, start coming out from halwa.
Now add in the nuts and raisins, mix well and switch off the stove.
Serve hot or cold (i like both)

This goes to my event Dish Name Starts with K

Wednesday, October 12, 2011

Karuveppilai Podi (Curry Leaves Powder)


  • Karuveppilai/Curry Leaves - 2 cups
  • Pepper - 1 tsp
  • Jeera - 1 tsp
  • Thuvar paruppu/Toor dhal - 2 tsp
  • Ulutham paruppu/Urud dhal - 2 tsp
  • Kadalai paruppu/Bengal Gram dhal - 2tsp
  • Dry Red chillies - 3 
  • Garlic - 2 (cloves)
  • Salt - as per taste
  • Asafoetida - 2 pinches


  • Dry fry all the ingredients separately.
  • Take care that you do not burn the curry leaves.
  • In a mixer jar, grind them all together to make a fine powder.
  • Store it in an air tight container to retain its freshness.
  • Have it with white rice and ghee and you can never say no to that taste.

This goes to my event: Dish Name Starts with K

Monday, October 10, 2011


Kaara Sev is a traditional South Indian recipe, which can be easily prepared at home. Its a crispy snack and can be kept for more than 15 days when put in air tight jars. This recipe, actually needs a murukku maker or a karasev laddle to go with. But I dont have both. So I went with just, Jalli karandi (the laddle with holes) and made these snacks. As I am the one taking the photos too, i cant able to take the picture while I press the sev in to the laddle.


  • Gram flour (Kadalai Maavu) - 1.5 cups
  • Rice flour - 1/2 cup
  • Chilli powder - 1/2 tsp
  • Salt - as per taste
  • Baking soda - a pinch
  • Black Pepper - 1 tsp (coarsely crushed)
  • Cumin Seeds/Jeera seeds - 1 tsp
  • Oil - 1 tsp
  • Asafoetida - a pinch
  • Warm Water - as required to make a dough


  • Mix all the ingredients together except the water.
  • Add the water little by little to make a dough slightly softer than chappathi dough.
  • (It should not be watery).
  • In a kadai, heat the oil in medium flame.
  • In the Murukku maker or Kaarasev maker, put the dough inside and press the handle. ( I took a lemon sized dough and kept on the laddle and pressed with my thumb ).
  • When the sev becomes golden brown, remove and filter the oil with a kitchen tissue.
  • Store in a air tight container. 


  • Oil can be replaced with ghee, but i prefer oil.
  • Chilli powder can be adjusted according to taste as we need to add the pepper also.
This goes to my event: Dish Name Starts with K

Wednesday, September 21, 2011

Karuvadu Vathakkal (Vaalai karuvadu vathakkal )


  • Vaalai Karuvadu - 10 Pieces
  • Tomato - 1 (crushed)
  • Onion - 2 (cut into length pieces)
  • Dry Red Chillies - 2
  • Prawn Sambal Chilli paste - 2 tsp
  • Tamarind Juice - 4 tsp
  • Sugar - 1/4 tsp
  • Oil - 3 tsp
  • Curry leaves - few
  • Water - 1/4 cup
  • Salt - if needed


  • Wash the salted fish and soak in water for 10 to15 min.
  • Remove the bone inside and keep aside.
  • In a pan, add 1 tsp oil, half the onion, and red chillies, curry leaves and saute till nicely till the raw smell of the onion goes off.
  • Remove from heat and grind in the mixer till smooth paste.
  • Now in the same pan, add another 2 tsp of oil, onion, tomato and saute well.
  • Add in the karuvadu/salted fish and little water and cook it.
  • Add in the grind paste and sambal paste and tamarind juice and cook it.
  • Now add in the sugar and salt if needed.
  • Cook well till the oil floats on the gravy and switch off.
  • Serve it hot as a side dish for rice or any kind of roti etc.
This goes to my Event: Dish Name Starts with K

Monday, September 19, 2011

Kozhukattai (Modak/Steamed Rice Dumblings with coconut stuffing)

This recipe i took from my draft, believe it or not, it was there nearly one year... these pic i took for last year Vinayagar Chathurthi...


  • Raw rice flour - 1 cup
  • Jaggery - 1/4 cup
  • Grated Cocount - 1.5 cups
  • Cardamom - little
  • Salt - as per taste
  • Oil - very little (optional)
  • Hot water - 1/2 cup


  • Very slightly, dry roast the rice flour just for 3 to 5min.
  • Add hot water and salt, little by little and start mixing it.
  • Make it like a chappathi dough and it should not stick to your hands and Keep it aside.
  • Again in another pan, dry fry the grated coconut till the raw smell goes off. Donot over fry it.
  • In another pan, add Jaggery and Water and just cook till the jaggery melts. 
  • Now add the fried coconut, cardamom powder and mix well.
  • When it cools down, make it to small round balls.
  • Now press the rice flour ball in the middle and make a cup like shape and now keep the coconut balls inside and close it.
  • In a idli cooker, keep these balls and steam it for 10 min.
  • Coconut Kozhukattai is ready.
This goes to my Dish Name Starts with K

Saturday, September 17, 2011

Dish Name Starts with K

Hi Friends,

Here comes the event, Dish Name Starts with K...

There are no particular rules for this, except the dish which you are preparing should start with K....

---> any no. of entries is allowed
---> archieved entries are accepted
---> Link the receipe to the announcement page
---> Try to use the logo

Send in your recipes to with

Your Name:
Recipe Name:
Blog Name:
Recipe URL:
Attached Photo/Photo URL:


Thursday, September 1, 2011


Hope many of us have heard this and have tasted this in our early childhood days. For those who have not tasted, it is a sweet which is made up of cow's first 3 days milk, after it gives birth. In my early childhood days, our paalkaramma used to give this and either my mom or my grandma used to prepare kadambu for me and I just love it. But I am not sure whether our children will ever get a chance of tasting this kadambu. If they get, I would say, they are really lucky. Though I have seen the recipe (without using the kadmbu paal/lactating milk) from net long before, I got chance to try this out last sunday.

The recipe calls for eggs to be added. But my mom would not eat eggs and mostly I try to avoid eggs in my recipes when it calls for egg. So here i used the egg replacer. It tasted great and took me to my childhood days in India.


  • Warm Milk - 2.5 cups
  • Egg replacer - 2 tsp ( if egg is used, add 2 eggs)
  • Condensed Milk - 1 can
  • Jaggery - 2 tsp
  • Pepper - 1 tsp
  • Cardamom Powder - 1/2 tsp
  • Pista - few (crushed)
  • Water - 2 tsp
  • Saffron strands - few


  • Add the 2 tsp water to the egg replacer and beat until fluffy.
  • Now add the condensed milk, warm milk and Jaggery and mix well until the jaggery melts.
  • Add the pepper, cardamom, and pista mix
  • Now keep in a pressure cooker and without whistle pressure cook it for 40 min in medium flame.
  • Then remove from steam and cool it in fridge for atleast 1 hr.
  • Serve it by garnishing with saffrons.
  • Tasty Kadambu/Junnu is ready to eat.... 

This goes to my event - Dish Name Starts with J

Tuesday, August 30, 2011

Jam Biscuits

I searched for the Jam Biscuits recipes but in vain. Finally I landed to my favorite Rak's Kitchen and tried her's and really turned out good. I don't have the cookie cutter and normally i did it and it tastes really nice. I just followed her recipe since i don't want to take any risk for the first time.


  • All Purpose flour/Maida - 3/4 cup
  • Custard Powder - 3/4 cup
  • Corn Flour - 4 tsp
  • Butter - 1/2 cup
  • Powdered Sugar - 1/2 cup
  • Curd - 3 tsp
  • Vanilla Essence - 1 full cap of essence bottle
  • Jam - any kind ( i used pineapple and Strawberry)


  • Beat the butter and powdered sugar untill fluffy.
  • To this, add the flour, custard powder, corn flour and curd and make it to a dough.
  • Spread on a flat bottomed surface and using a rolling pin roll it to a 5 mm thickness. ( i used chappathi roll )

  • Now cut into desired shape and put a hole in the middle.
  • Arrange the biscuits in the baking tray.
  • Put the jam into the hole.
  • Preheat the oven to 180 degree Celsius and bake it for 15 min or till the corner becomes brown .
  • Remove from the tray and cool it and store it in an airtight container.

This goes to my event Dish Name Starts with J and I am sending my below recipes

Garlic Rolls to herbs and flowers by PJ and Vardhini
Egg Kurma, Egg Podimass, Egg Briyani, Egg Caspicum Gravy, Egg Fried Rice to ARS event: E for Egg Recipes by Ila and Charitha
CCC Raitha and Carrot Peas Pulao to HLI - Carrots by Kalyani
Eggless Oats Coconut CookiesEggless Oats Chocochip Cookies to WWC - Oats by Monika and Sanjeeta
Veggie Pizza and Pasta Payasam to Only Pasta, Pizza and Noodle by Pari and Jaysri Ravi
Pasta Payasam to Fusion Food - Pasta by Ramya
Ivy gourd fry to Food Palette series - Black by Torviewtoronto

Saturday, August 20, 2011

Round up: Dish Name Starts With J

Here is the roundup. Will be updating weekly till Sep 10th. So waiting for what...

Jackfruit Halwa
Sudha - Sabdha's Kitchen
Jackfruit Seeds Tikki
Kushi - A Girls Diary
Santosh - Santosh's Kitchen
Jackfruit Payasam
Akila - Learning-to-cook
Jackfruit Soup
Akila - Learning-to-cook
Jelly Pudding
Akheela - Torviewtoronto
Jeera Rice
Shama - Easy2cook Recipes
Jam Biscuits - Eggless
Akila - Learning-to-cook
Akila - Learning-to-cook
Janthikalu - using mixed lentils
Soujanya - Souji's Home
Jeera Corn Capsicum Rice
Priya - Priya's Easy N Tasty Recipes
Jhinge Posto
Priya - Priya's Easy N Tasty Recipes
Jackfruit Sweet Kozhukattai
Priya - Priya's Easy N Tasty Recipes
Jujubes Candies
Priya - Priya's Easy N Tasty Recipes
Jackfruit Kesari
Suneetha - Sunee Kitchen
Jeera Rice
Kalyani - Kalyani's Platter
Harini - Sugar n Spice
Jackfruit Halwa
Christy - My Kitchen Flavors - Bon Appetit
Jackfruit seed stirfy
Christy - My Kitchen Flavors - Bon Appetit
Jackfruit Fritters
Christy - My Kitchen Flavors - Bon Appetit
Jack Fruit(Raw) in Coconutmilk Gravy
Christy - My Kitchen Flavors - Bon Appetit

Thank you all for sending your special recipes.....

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