Thursday, September 29, 2011


Hello soo sorry for posting lately for this week's blog hop...i was unable to open from my browsers from finally able to post it...:)

This is the 5th week for Blog Hop Wednesdays and im paired with a very nice Blogger Friend Bhagyashree..She has a gr8 space there...When i was searching for a recipe from her posts, i saw this muruku and it reminds me all my childhood days..soon i decided to make this out for the blog hop...:-)
I made lil variation to the original u can check Bhagyashree's recipe here..:-)


Chakli Maker
1/4 Cup Urad Dal(Spilt black gram..skinned)
1 Cup Rice Flour
1 tbsp Cold Butter
1/4 tsp Hing(Asafoetida)
1/4 tsp Bhuna Jeera powder(roasted Cumin seeds powder)
Salt to taste


Roast the dal till it turns light brown in color..
Cool and grind to a fine powder.
Mix rice flour, urad dal powder, salt and roasted cumin seeds powder in a bowl.
Add the cold butter in to it and mix in ur hand to get breadcrumb like consistency.
Dissolve the hing in lil water and add this to the above mix.
Add some more water to get a firm but soft dough.
Prepare the chakli maker by oiling it.
Fill the dough within the maker and press them through and try to shape them as circles on a oiled plastic sheet.
Keep for 2 mins.
Heat oil in a kadai and fry these murukus in medium heat till their color changes to light brown.
Drain them in kitchen towel and let them cool before storing in the air tight jars..
Serve as snacks with tea or have it as it is...enjoy...:-)

See what my other Blog Hoppers are doing here..:-)

Saturday, September 24, 2011

Cheesy Smile

Breakfast is the most important meal of the day...and i have to make it tasty, healthy and nutritious for my lil one..I cant rely on the cerels ny more...So always trying to make funny yet yummy food for him and this Cheesy smile is one of the real hit with my son...he loved it so much and even my hubby and I, liked it a lott...Infact my hubby suggested this name Cheesy Smile...:-)


1 Slice of Bread
1 Egg
1/4 cup Milk
Slices of Cheese
Small amount of  Tomato
A small pinch of Black Pepper  powder
Salt to taste


Take the bread slice and cut out 2 small circles for eyes and a longer curved hole for the mouth below the eyes.
Cut out 2 small circle from the tomato to make the eyes and a longer curved slice for the mouth.
Cut the cheese slice in to smaller slices..
Butter one side of the bread and lay in warmed frying pan, butter side down.
As bread begins to fry, beat egg and milk together with the addition of black pepper powder and salt to taste..
You can also break a whole egg over the bread without adding the milk..but milk increases the taste..:-)
Pour the egg  milk mix over the bread.
Flip bread when the egg showing through the eyes and mouth becomes firm.
Cook for 5 mins in low flame and flip again.
Now place the cheese slices all over the bread and make the nose with the cheese.
Place the circle shaped tomatoes in the place for eyes and curved slice of tomato in place of mouth.
Cover the lid and cook  for 3-5 min more in low flame.

Take out of the pan and serve hot to ur kid or have it urself...U can also give 2-3 of these cheesy smiles in the lunch box of ur child...enjoy..:-)

Friday, September 23, 2011

Badam Kheer

Badam Kheer is a superb and exotic desert made of badam/almonds..It has a thick creamy texture with a divine taste... :-)


20-25 Almonds/badam
1 lr Milk
3/4 Cup Sugar
A Pinch of Saffron
A very small pinch of Cooking Camphor
1 tsp Cardamom Powder
Few Silvered Pistachios and Almonds for Garnishing


Blanch, peel and grind the almonds in to a coarse paste.
Mix in to half the quantity of milk(unboiled) and set aside.
Pour the remaining milk in a thick bottomed vessel and bring to a boil.
Add sugar and simmer for 5-7 min.
Gently pour in the milk with the almond paste, stirring continuously until it comes to a boil.
Mix the camphor and saffron in 1 tbsp of warm milk and rub until the milk turns orange.
Pour it into the kheer, just before taking off the flame.

Add the cardamom Powder and garnish with almond and pistachio silvers...enjoy..:-)

* Sending this exotic dessert recipe to Raven and Anu's Event for Almonds

and to Anu's Diwali Event

Thursday, September 22, 2011

Eggless Date and Walnut Cake

This eggless date and walnut cake is a very tasty sponge cake recipe with the added taste of dates and walnuts.The cake is very easy to bake and simply divine..:-)


3/4 Cup All purpose flour(Maida)
1/2 Cup Chopped Dates
1/4 Cup Chopped Walnuts
1/4 Cup Water for soaking
Sweetened Condensed Milk 7 oz(3/4 Cup + 2 tbsp)
1/2 Stick Unsalted Butter(melted)
1 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Vanilla extract


Soak chopped dates in 1/4 cup to 1/2 cup lukewarm water for 30mins.
Puree it by adding very little water which has used for soaking.
Preheat oven at 325 F(160 C)
Shift flour, baking powder, baking soda for 2-3 times.
Add melted butter, condensend milk and vanilla extract.
Add the pureed dates and mix.
Fold in chopped walnuts.
Grease baking dish with little butter.
Pour the prepared batter in to it and plain the surface by a spatula.
Bake for at least 45 mins.

After turning off keep the pan for 5 mins more inside the oven.
Remove and let it cool down completely before cutting.
Make pieces and serve...enjoy..:-)

*Sending this to Kalyani's Global Food Festival Event:-

and also sending it to Ayeesha's Any One Can Cook : Series 34

Saturday, September 17, 2011

I'm Truly Blessed - More Awards..:-)

I am overwhelmed to receive more awards for my happy to receive total 6 awards..:-)
This time 4 extremely lovely friends passed on these awards to me..Thanx a lot to Wan Maznah, Santosh Bangar, Deepthi and Savitha Raj for these lovely awards...They have really gr8 spaces with so many differnt recipes..i love all there blogs a lott..Sooo sorry for posting these awards lately...but really feel honoured for receiving awards from u all...Thanks 2 all of u again...:-)

Awards from Wan Maznah and Santosh Bangar:-

Award from Deepthi , this award is for participating in her Healthy Snacks Event:-

Awards from Savitha Raj:-

 Now i would love to share these above 3 awards given by Savitha with some of my lovely friends as per her rule...plz accept this as a token of love from me...:-)

Sensible Veg
hamaree rasoi
Delicious Recipes 4m Pranati's Kitchen
Delicious Desi Dishes
Palakkad Chamayal
Prats Corner
My Culinary Trial Room
A Girl's Diary
Ammaji Recipes
My Kitchen Experiments
US Masala

Friday, September 16, 2011

Aloo Bara

Aloo/potato is a fav vegetable among all oriyas...Aloo Bara/potato vada is a dish, which is prepared as a snack for tea time usually...mainly during rainy days, my father always wanna have this in this recipe the peels of potatao is also is a very tasty and easy to make recipe...This is one of my fav snack too...:-)

1 Big Aloo/Potato(Wash and cut in to cubes)
1 Medium sized Onion(chopped)
2-3 Green Chillies(Chopped)
1 tsp Roasted Cumin Powder
1 tsp Chat Masala
2 tsp Besan/gram flour
Salt to Taste

Make a fine paste of the potato/aloo cubes and keep in a bowl .
Add chopped onions.chopped green chillies, roasted cumin powder, chat masala, salt to taste and gram flour/besan to the potato/aloo paste.
Mix properly by adding required amount of water to make a thick paste.
Do not add excess water.
Wet your hand and take a spoon of the potato paste in ur hand to give it a round shape like patties.
Continue till the paste finished..keep these round shaped patties in a plate.
Heat 1-2 tsp oil in a tawa or a pan over low heat.
Slip in the patties not too many at a time.
Pan-fry on both the sides till golden brown and crisp over low heat.

Add oil in between if required.
Serve hot with sliced onions, sauce or chutney of ur choice...enjoy..:-)

Thursday, September 15, 2011

Green Gram Stir Fry

Friends, Blog hop time is here...this is the 4th week of Blog Hop Wednesdays and this time im paired with Vidya of Kurryleaves...She has a lovely blog with so many delicious recipes..and i love all the clicks and presentation of foods at her blog...This time i decided to make Green gram stir fry/cherupayar thoran which looks very similar with a recipe of my state called as gaja muga bhaja...:-)

I love this recipe a lott during my whole childhood..My mom used to prepare this and after seeing this recipe at Vidya's blog, i just wanna have it soon....The lentils used in this recipe made it a very healthy yet tasty recipe which we can have anytime as snacks or breakfasts...I made lil variation to Vidya's u can check the original recipe from her blog here....:-)


1 Cup Sprouted Green Gram/Cherupayar/Muga/Moong

1/2 Cup Sprouted Bengal Gram/Kala Chana

1/2 Cup Grated Coconut
1/4 tsp Turmeric Powder
1'' Ginger- minced
2 chopped Green Chillies
1 tsp Roasted Cumin Powder
1 dry Red Chilli
1/2 Cup chopped Onions
1/4 cup chopped Tomatoes
1/2 tsp Mustard Seed
Few Chopped Curry leaves
Few chopped Coriander Leaves
1 Slice of Lemon
Salt to taste


To make the sprouts:-

Wash and soak both the green gram and bengal gram in enough water for overnight.
Clean them again and tie them in a muslin cloth or a clean kerchief.
Keep them in a hanging position for about 8-9 hrs in a dark place.
Sprinkle water in between to keep the cloth damp.
After 8-9 hrs, we can get sprouts..
For longer sprouts,leave it for more hrs by damping the cloth in between...

To make the fry:-

Cook both the grams in water by adding turmeric powder and salt.
Heat oil in a pan/kadhai, add mustard seeds and let it sputter.
Now add red chilli, curry leaves, ginger and onions.
Saute till the onion turns pink and add green chillies, tomatoes and coconut.
Mix properly by adding roasted cumin powder.
Saute for 1min more.
Then add cooked sprouted grams to the above.
Saute for 4-5 min by adding salt if required and garnish with coriander leaves..
Switch off the gas and squeeze the slice of lemon and mix properly...

Serve hot as snack/breakfast or u can even have it as light lunch....enjoy...:-)

Check what other blog hoppers are doing here:-

Wednesday, September 14, 2011

Paneer Finger Kababs

Paneer/Cottage cheese is a thing, i always love to hav in any form...So this recipe of Paneer Finger Kabab sounds soo interesting and tempting  to the shape of the paneer kababs r like our fingers, and beilive me,thats what tempted me more to make it...My friend Deeksha shared this recipe at her blog some days back...this recipe is awesome and really delicious..Its a very differnt way to have paneer with other veggies...Check the full recipe here :-

I made lil difference in the ingredients where i used 1 cup boiled and smashed potato in place of Lotus stem.

This is a big hit at home as everyone liked it..I served it hot with Roti..U can serve it hot with roti/naan/paratha/rice/fried rice.....enjoy..:-)

Thanx a lot to Deeksha for sharing such an awesome and lovely recipe.. :-)

Sending this to Aipi and Priya's Bookmarked Event

Thursday, September 8, 2011

Sara Papudi

Sara papudi is among the heavenly recipes (Mahaprasad) offered at Lord Jagannath Temple, Puri...
It is a melt in mouth type desert, prepared from thick creams...cream is known as sara in oriya, so the name is sara papudi...i had it long back during my childhood,but never forgot the today im sharing this yummy desert of my Lord with all of u..:-)


1 litre Milk
50 gm Ghee
100 gm thick milk
U can also use condensed milk of same amount as me..:-)
Sugar Cardamom powder


Place the milk in a heavy buttomed pan. Boil in low flame, add the thick milk.
Cook the milk until a thick layer of cream/malai/sara forms on top.
Skim of the cream and continue the process till no more cream is formed.
Now the consistency of milk is thicker.
Cook it further by stirring continuously in low flame until it'll become thick solid in texure.
Switch off the flame and take out the khoa to come to room temperature.
Allow the cream to cool and mix it properly with the khoa.
Then heat little ghee in a pan.
Pour 1 tbsp of the cream mixture to the non stick pan and spread it using wet fingers.
When it is slightly browned, remove it and keep aside.
As these sara papudi are so soft, u must have to take extra care while removing it from the pan.
Sprinkle the sugar cardamom powder over it and keep aside.
Repeat the process till the mixture is over.

Serve hot...U can hav it chilled, but it tastes yumm while hot...soo try it and enjoy..:-)

Traditionally they take out the cream and place layer by layer in the leaf plates or khali(shala Patra plate), wait for it to cool down then cut it in to pieces fry in ghee, sprinkle powder of khanda(a type of sugar derived from sugarcane) and serve to Lord Jagannath. 🙏

They make it in large quantities, so that they can get good amount of thick cream (sara), I didn't use large amount, so added khoa and twisted the recipe a bit for easier use, hope you all will try and enjoy the recipe.❤️

Monday, September 5, 2011

Tagged For 7 Links Challenge

Hello friends,this post is for the 7Links challenge...some days back one of my friends, Neha of From My Heart has tagged me for the game of 7Links..It is really an  interesting tagging game happening in blogsphere recently..:-)
I had quite a nice yet tough time in thinking over the links..The game is to selecting 7 of your posts for the following categories:-

1. The Most Beautiful Post
   I love the way these posts look :-

   Dahibara Aloo Dum and Ghuguni Chaat 

and Pakhala


2. The Most Popular Post

   These 2 posts got the highest comments yet :-

    Baigan Masala
   and Kasoori Methi Paneer

3. The Most Controversial Post

    I do believe nothing is controversial in my posts.. :-)

4. The Most Helpful Post
    To make these recipes, i really worked hard and sure that these posts will help others to make these  recipe easily..

    Pura Poda Pitha
   and Tawa Naan

5. A Post That was Surprisingly Successful
    I did not really expect to be such a gr8 hit.. :-) 

    Kaankada Tarkari

6. A Post That did not Get the Attention it Deserves
    This is a very traditional and very very tasty recipe of Orissa, so i thought it deserved more attention :-

    Arisha Pitha

7. A Post I am Most Proud of

   This post Brought honour, recognition and awards to me...:-)
   Pachila Kadali Bara/Ripe Banana Fritters

Now im  tagging 7 of my friends for this game...:-)

Hamaree Rasoi
Santosh's Kitchen
A Girl's Diary
Anu's Healthy Kitchen
Easy Cook
Dee's Kitchen
Indian Cuisine   

Saturday, September 3, 2011

Corn Dosa

I love boiled corn and pop corns and also used cornflour in some chinese recipes...but sometimes back when i saw this Corn dosa recipe in a site--i ws soo happy and made my mind 2 make this soon...friends let me tell u the taste is out of the world and u can really get a quick and easy dosa...i served these yummy dosa with tomato chutney...and here it is:-


1 cup Corn Flour
2 tbsp Raw Rice Flour
1/4 cup All Purpose Flour(Maida)
1 Onion-chopped
2-3 Green chillies-chopped
1 tsp Cumin seeds
1'' Ginger-chopped
1 cup Butter milk(lil sour will be better)
Few Curry Leaves-chopped
Few Coriander Leaves-chopped
Oil for making dosa
Water as needed
Salt to taste


Mix all the above ingredients except oil in a big bowl to make a batter of very very thin consistency.
Almost 3 times thinner than the usual dosa batter.
Heat a skillet/tawa, spread oil, pour a laddle full of batter .
Do not pour the whole thing in the center.
Try to make a circle with the help of  the laddle while pouring.
After pouring, u can see lot of tiny wholes in the dosa.
Drizzle oil along the edges and on top.
Cook it in a very low flame as corn take more time to cook.

Flip to the other side and cook it till crispy.
Remove from tawa.
Serve it with the chutney of ur choice or hav as it is..enjoy..:-)

*Sending this recipe to Anu's   started by Lite Bite

Thursday, September 1, 2011


Wishing u all a very blessed and happy Ganesh Chaturthi...May Lord Ganesh shower you with success in all your endeavours..May u find all the delights of life...May all your dreams come true...enjoy...:-)

I am celebrating this festival with Chuda Ghasa, an authentic dish specially used during Ganesh and Saraswati Puja...Check out the full recipe for Chuda Ghasa here :-

Ganesh Chaturthi also known as Vinayaka Chaturthi is the Hindu festival of Lord Ganesh, the son of Lord Shiva and Parvati, who is believed to bestow his presence on earth for all his devotees in the duration of this festival...The festival is observed in the Hindu calender month of Bhadrapada, starting on the shukla chaturthi(fourth day of waxing moon period)...The festival lasts for 10 days ending on anant chaturdashi(fourteenth day of waxing moon period)...The date in English calender fall between 20th Aug- 15th Sep...

It is celebrated all over India but it is most elaborate in western and southern India..

Two to three months prior to Ganesh Puja, artistic clay models of Lord Ganesh are made for sale by specially skilled artisans..They are beautifully decorated and depict Lord Ganesh in various posees..Puja starts with the installation of these statues in colorfully decorated homes and mandaps in every locality....

This is a special time when family and friends get together for fun...
So I am wishing u laughter and fun to cheer ur days, in this festive season of Ganesh Puja and always..:-)



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