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

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