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Thursday, August 14, 2014

Sri Jayanthi

Deepa Subash     4:58 PM     1 comment
Lord Krishna's birthday is celebrated with a lot of pomp and glory at my house. We make lots of sweets and snacks along with butter as prasad. The kids of the house are dressed up as Krishna / Radha. We draw small footprints with rice flour batter all around the house that represents Lord Krishna's footprints. Here are the links to the recipes and some pictures of the Krishna Jayanthi celebrations at my house.

Now for the recipes for Krishna Jayanthi. Click on the links to go to the recipe....

Cashew Burfi

Vella Cheedai

Uppu Cheedai

Kai Murukku



Chakkarai Appam

Pal Payasam

Friday, May 23, 2014

Veggie Pasta

Deepa Subash     11:29 AM     No comments
This is a an easy and quick recipe that is loved at our home. I use the bow-tie pasta as my daughter likes that shape but you can use any type of pasta for this recipe. I generally dont use any cheese as the white sauce gives a creamy taste but if you do like to have a cheesy pasta, then in the end add some grated rennet free cheese just before serving.

  • 1 cup Pasta
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 1 tbsp All Purpose Flour (Maida)
  • 1/4 cup Milk
  • 1 tbsp Tomato Paste (or 1 Tomato pureed)
  • 1/4 tsp Oregano 
  • 1/4 tsp Turmeric
  • 1/4 tsp Red Chilly Powder (Adjust to taste)
  • 1/2 tsp Salt (Adjust to taste)
  • 1 cup chopped Vegetables (Cauliflower, Carrots, Peas, Beans, Corn)
  1. Take a pan and boil the Pasta with enough Water, Olive Oil and 1 tsp Salt till it gets cooked. Switch off when it is almost cooked and then drain the cooked Pasta in a colander.
  2. In the meantime, cook the chopped vegetables in the microwave for 3-4 minutes till they get cooked.
  3. Heat a pan and add the butter. When it melts, add the All purpose flour and mix it and then add the milk slowly and mix well till you remove all the lumps.
  4. When the above mixture reaches a saucy consistency, then reduce the heat to low and add the tomato paste / puree and mix well. remember to reduce the heat or the milk will start to curdle.
  5. Now add the cooked vegetables, oregano, turmeric, chilly powder, salt and mix well.
  6. Add the cooked pasta and mix well on low heat till the flavors blend in. Serve hot!

Wednesday, May 21, 2014

Set Dosa (Sponge Dosa)

Deepa Subash     10:45 AM     No comments
This is a popular dish of Karnataka. This dosa comes out so soft like a sponge that it is also called sponge dosa and it tastes great even when it is not hot.

  • 4 Raw rice
  • 1 cup Avil (Poha or beaten rice)
  • 1/2 cup Urad dal
  • 2 tsp Methi seeds
  • 1 tsp Salt (Adjust to taste)
  1. Soak the Rice, Urad dal and Methi seeds for around 3-4 hours.
  2. Soak the Avil for 1/2 hour separately
  3. Grind the soaked rice, urad dal and methi in a blender until smooth and and pour the batter into a big vessel. Then grind the soaked poha and mix it with the above batter.
  4. Add salt and mix well and keep it in a warm dry place to allow it to ferment which may take around 8-10 hrs depending on the warmth of the place where you live. When the batter rises up, it is ready to make dosas.
  5. The batter should not be too thick. it should have the dosa / uttapam consistency.
  6. Heat the tawa and pour a laddle of the batter in the center (Dont spread the batter) and close the dosa with a lid and cook it on low-medium flame.
  7. Once the dosa gets cooked, remove it from the tawa and serve. Here we should not turn the dosa. Since we cover the dosa, the top part gets cooked nicely and becomes soft and spongy.
  8. Repeat the above process to make the set dosas with the remaining batter and serve hot with saagu / korma/ chutney

Thursday, May 15, 2014

Paneer Butter Masala

Deepa Subash     2:33 PM     No comments
This does not require any introduction as this is the most popular side dish for Rotis/Chappatis/Naan.
I wanted to retain the awesome taste of this dish and keep it nutritous as well, so I have replaced the heavy cream with sweet potatoes and skipped the red coloring that is generally added in the Indian restaurants.


  • 4 medium Tomatoes
  • 1 small Sweet Potato
  • 1 medium Carrot
  • 1 tsp Butter
  • 2 Cardamom
  • 1" piece Cinamon
  • 4 Cloves
  • 1 Bay Leaf
  • 1 tsp Kasuri Methi
  • 1/4 tsp Turmeric
  • 1/4 tsp Red Chilly Powder (Adjust to Taste)
  • 1/4 tsp Asafoetida
  • 1/4 cup Cashews
  • 1" piece Ginger
  • 1 Green Chilly (Adjust to taste)
  • 1/2 tsp Salt (Adjust to Taste)
  • 1 cup Paneer cut into cubes


  1. Wash and peel the carrot and sweet potato and cook them in a pressure cooker along with tomatoes, ginger, green chilly and cashews for 3 whistles.
  2. While this is getting cooked, boil the paneer cubes in water with a pinch of turmeric till they become soft. (Alternately you may deep fry the paneer pieces)
  3. Once the veggies are cooked, blend that mixture in a blender along with cardamom, cinnamon, cloves.
  4. Heat a deep pan and add the butter, asafoetida  and bay leaf. Then add the blended mixture to the pan along with turmeric, red chilly powder, salt and kasuri methi, Heat on a low flame for a few minutes so that the tastes blend in. Add the paneer pieces and allow it to simmer for a few more minutes and serve hot with Roti/Chappathi/Naan.

Wednesday, May 14, 2014

Rava Dosa

Deepa Subash     12:29 PM     No comments
Rava Dosa is an instant variety of dosa that does not require any soaking/fermenting time and it is also very easy, crispy and quick to make. 

  • 1 cup Rava (Semolina)
  • 1/4 cup Rice flour
  • 2 green chillies finely chopped
  • 1 tsp Ginger finely chopped
  • 2 tbsp chopped Coriander
  • 1/2 tsp Salt (Adjust to taste)
  • 1 tsp Jeera
  • 1/4 tsp Asafoetida
  1. Mix all the above ingredients with water so that the batter has a runny consistency.
  2. Heat the tawa on high and pour a laddle on the tawa. You cannot spread this batter like a normal dosa. You have to pour it around. If you are unable to pour the batter freely or if the dosa comes out too thick, then add more water to the batter.
  3. Decrease the heat to medium and flip the dosa over when it is completely cooked on the down side.
  4. Once the other side is also cooked, remove it from the tawa and serve it hot. 
  5. Repeat the above process for the remaining batter to make yummy hot instant Rava dosas!

Tuesday, May 6, 2014

Pav Bhaji

Deepa Subash     10:14 AM     No comments
Pav Bhaji is a favorite dish among Indians. Pav is a type of bun and Bhaji is a spicy dish of mixed vegetables. You may add any vegetable of your liking in the Bhaji and if you don't eat Potatoes, you may swap it with Raw Bananas. If you add beetroot your bhaji will have a red colour as below so don't be intimidated by the colour!!

  • 2 Potatoes peeled and diced
  • 1 cup Cauliflower florets
  • 1 cup cut Mixed Vegetables (Carrots, beans, green peas, corn, sweet potato, beetroot)
  • 2 tbsp Butter
  • 2 Green Chilies 
  • 1 tbsp finely chopped Ginger
  • 2 Tomatoes chopped
  • 1/2 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 2 Cardamom
  • 6 Cloves
  • 1 tsp Jeera
  • 1/4 tsp Asafoetida
  • 2" pieces of Cinnamon
  • 1 Bay leaf
  • 1 tsp Kasuri Methi
  • 1 tbsp Saunf
  • 2 tsp Salt (Adjust to taste)
  • 1 tsp Sambar Powder
  • 1 tbsp lemon juice (Adjust to taste)
  • 1/4 cup chopped Coriander leaves
  • Pav Buns (As required)
  1. Pressure cook the mixed vegetables along with the cauliflower and potato for 3-4 whistles.
  2. Heat a pan and add the butter, asafoetida, bay leaf, cinnamon, cardamom, cloves and Jeera. When the jeera starts to crackle, add the ginger, green chillies and tomatoes and saute the tomatoes till it is cooked nicely to a pulp.
  3. Add the cooked vegetables, turmeric, red chilly powder, saunf, kasuri methi, salt and sambar powder and mix well. Mash the vegetables as you stir and adjust the consistency of the gravy by adding water if required (This bhaji should be thick so don't add too much water) Cover the pan and simmer for 5 minutes so that the tastes blend in well.
  4. Switch off the stove and add the lemon juice and coriander and server hot with pav buns toasted with butter.

Tuesday, April 29, 2014

Instant Mango Pickle

Deepa Subash     11:08 AM     1 comment
This is an instant mango pickle recipe that is a must have in all feasts. This is another addition to the Kerala Sadhya menu.


  1. 1 Raw Mango 
  2. Salt (As per taste)
  3. Red Chilly powder (As per taste)
  4. 1/2 tsp Turmeric Powder
  5. 1/4 cup Sesame Oil
  6. 1/4 tsp Asafoetida
  7. 1/4 tsp Methi Powder (Optional)
  8. 1/2 tsp Mustard seeds
  1. Cut the Raw Mango into small pieces. Add the turmeric, red chilly powder and salt to the cut mango pieces and mix well. 
  2. Heat the oil in a small pan and add the mustard seeds, asafoetida and methi powder. When the mustard starts to crackle, switch off and add this to the mango mixture and mix well. Adjust the salt and spice to your taste.
  3. Pickle is ready to be served and stays good for a week if refrigerated.

Thursday, April 24, 2014

Milagu Vada / Anjaneyar Vada

Deepa Subash     9:40 AM     No comments
This Milagu Vada is generally made for Hanuman Jayanthi or whenever you want to offer a vada malai for Hanuman. Hence it is popularly known as Hanuman Vada or Anjaneyar Vada. The following recipe makes around 12 vadas.

  • 1 cup Urad dal
  • 1/2 tsp Black Pepper
  • 3 tsp Ghee
  • 1/2 tsp Salt
  • Water (Use as required)
  1. Dry grind the Urad dal and black pepper into a coarse powder.
  2. Add the ghee and salt to the ground mixture and form a soft but firm dough by adding water little by little as required.
  3. Heat oil in a wok and make small balls of the dough.
  4. Flatten each on your palm (or a greased plastic sheet on your palm) and make a small hole at the center and fry them in oil. If the dough is too firm and breaks when you try to flatten it, add little more water and try again.
  5. The Vadas are ready to be offered to Lord Hanuman.

Tuesday, April 22, 2014

Sharkara Upperi / Sharkara Varatti

Deepa Subash     10:40 AM     1 comment
This is a sweet snack famous in Kerala and another inevitable part of a Kerala Sadya.

  • 5 raw green plaintains (Nenthran kaai)
  • 1 1/2 cups jaggery
  • 1/2 tsp Turmeric
  • 1/2 tsp Dry Ginger powder
  • 1/4 tsp Cardamom powder
  • Oil to Deep fry
  • 1 tbsp roasted Rice flour 
  • 1 tbsp Sugar (Optional)
  1. Peel the Raw Bananas and soak them in water mixed with turmeric for around 10 min and then pat them dry.
  2. Cut each of banana into half lengthwise and then into small pieces of 1/4" thickness.
  3. Heat oil in a wok and carefully drop the pieces into the oil. Fry the pieces in batches till they are crisp and remove them with a slotted spoon and place them on a paper towel to drain the excess oil.
  4. Take a big pan and add the jaggery with 1/2 cup water and allow the mixture to boil. To check if it has reached the desired consistency, add a drop of the jaggery mixture in a bowl of cold water. You should be able to make a small ball from it without it melting into the water.
  5. Add the cardamom and ginger powder and stir well. Then simmer the stove and add the fried banana pieces into it with continuous stirring. Once the chips are covered with jaggery, switch off and add the rice flour and sugar and mix well.
  6. Transfer the mixture into a wide plate and allow it to cool completely. Once cooled, transfer it to an air tight container and enjoy!!

Tuesday, April 8, 2014

Sri Rama Navami

Deepa Subash     2:22 PM     1 comment
Sri Rama Navami is a festival to celebrate the birth of Lord Rama. As an offering to Sri Rama, the prasad made on this day are Panagam, Neer moru, Vadaparippu.



  • 3 cups cold Water 
  • 1/2 cup Powdered Jaggery (Adjust to taste)
  • A pinch of Cardamom powder 
  • 1/4 tsp Dry ginger powder (Adjust to taste)
  1. Dissolve the jaggery in water and strain it.
  2. Add the other ingredients and stir well and offer it to the Lord.

Neer Moru / Buttermilk

  • 1 cup Yogurt/ Curd
  • 1 cup cold Water (Add more or less to your liking)
  • A pinch of Asafoetida
  • Salt to taste
  • 1 tbsp chopped Coriander leaves
  1. Mix the yogurt and the water with a hand blender or stirrer. 
  2. Add the remaining ingredients and mix well and offer it to the Lord

Vada Parippu

  • 1/2 cup Split Moong Dal 
  • 1 tbsp grated Coconut 
  • Salt - to taste
  • Raw mango / Cucumber - 1 tbsp grated (optional)
  • 1 tbsp chopped Coriander leaves

  1. Soak moong dal in water for 30mins.
  2. Add the remaining ingredients and mix well and serve to the Lord.

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