October 22, 2014


October 21, 2014

Kolam #126 - Kolam with Karthigai Deepam / Vilakku

9 dots 9 lines straight, 9 dots 9 lines all 4 sides
9 pulli p varisai, 4 pakkamum 9 pulli 2 varisai

October 20, 2014

Kolam #125 - Rangoli Kolam with Diyas / Lamps / Vilakku | Diwali kolams

13 - 7 interlay dots / idai pulli

Kolam #124 - Rangoli Kolam with Diyas / Lamps / Vilakku | Diwali kolams

9 dots 9 lines ( straight)
9 pulli neer pulli 9 varisai

October 17, 2014

Corn Flour Halwa / Karachi Halwa

     The highlight of the corn flour halwa is instant and doable in a snap halwa recipe.

     I have taken this from Jeyashri’skitchen. I had tried this halwa 2-3 times earlier with orange food color as specified by Jeyashri. But I came across  similar recipe in a book (named cucumber halwa recipe) with a simple color variation-green instead of orange, sprinkled with cucumber seeds. So I have tried this with green.

Corn Flour
½ cup
1 ½ cup
2 ½ cup
2 tbsp
Food Color
1/8 tsp
Cucumber Seeds
1 tbsp

1. In a bowl, add corn flour, 1 cup of water and food color. Mix them well without lumps and keep it aside.
2. Grease the plate with ghee and keep it aside.
3. In a heavy bottomed pan, add sugar and the remaining water (1 1/2  of cup). Heat them till sugar dissolves.
4. Now strain the sugar syrup to filter out the impurities.
5.  Again, add the sugar syrup in the pan. Then add corn flour mixture and mix them well.
6. Now the mixture starts  thickening. Keep the flame low. After  few minutes, the mixture becomes transparent. At this stage, add the ghee and cucumber seeds.
7. Stir continuously till the mixture separate from the edges of the pan.
8. Switch off the flame and pour the halwa on greased plate. Allow it to cool down and cut into small pieces.
    Serve it chill or at room temperature. 
    You can preserve this halwa in a fridge atleast 3 days.
I am sending this to Mayuri's Jikoni's event.

October 15, 2014

Sweet Diamond Cuts / Maida Biscuit

This is sweet and crispy snack, yet easy to quick to make.

1 cup
¼ cup
1 tsp
A pinch
To deep fry

1. Powder the sugar using the Mixie. In a wide bowl, add maida, powdered sugar, butter and salt. Mix them well with your fingers.
2. Add water little by little and knead a soft dough. Keep it aside for 15 – 20 mins.
3. Divide the dough into lemon sized balls. Take each ball and roll it into ¼ inch thickness circles. Dust with Maida if needed.
4. Using the pizza cutter or knife, cut them into horizontally and vertically as show in the picture to form a diamond shape.
5. Separate each pieces carefully and transfer them to a plate using thing spatula like dosai karandi.
6. Heat the oil in a pan, and sprinkle the diamonds into the oil. Keep the flame at medium. Keep stirring and keep turning over the diamonds for even cooking.
7.Deep fry till they turns into golden color. Then, take them out from the oil and drain the excess oil using the tissue paper.
8. Repeat the process for the remaining balls. Allow them to cool down and store them in a air tight container. 
    Enjoy with tea or coffee.
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