Thursday, 26 August 2010


Ada 200gm
Ghee 50gm
Jaggery 500gm
Grated coconut 1 cup
Cashewnuts 10
Raisins 10
Cardamom powder 1 tbsp
1. Grind coconut finely with little water and then extract the first thick coconut milk. Keep aside.
2. Extract second coconut milk by adding water to the same ground coconut.
3. To a pan, add water and boil it. To the water, add ada and cook it.
4. Strain the water and wash the ada in cold water and keep aside.
5. To a pan, add 2 tbsp of ghee and fry cashewnuts and raisins.
6. Heat the reamining ghee in a pan, add powdered jaggery and 1 cup of water to it and boil it.
7. Then add cooked ada and stir occasionally in a low flame.
8. Add second coconut milk and low the flame till the pradhaman thickens.
9. Now add the first thick coconut milk. Turn off the flame in 3 mts.
10. Add cardamom powder, fried cashewnut and raisins.
11. Serve it hot.

Wednesday, 4 August 2010


Besan flour 1/2 cup
Sugar 1 cup
Ghee 1 cup
Water 1/2 cup
1. To a non stick pan, add water and sugar and make sugar syrup (one string consistency).
2. Now add besan to the syrup and mix well so that the lumps will dissolve.
3. Quickly add ghee and keep on stirring.
4. Turn off the flame once the ghee starts seperating from the pak.
5. Transfer the pak quickly into a greased plate.
6. Allow it to cool.
7. Cut the pak into any shape as you wish.


Small onion 10
Garlic flakes 15
Pepper corns 1 tsp
Channa dal 1 tsp
Urad dal 1 tsp
Tamarind paste 1/4 cup
Pepper powder 2 tsp
Chilli powder 1tsp
Hing 1/2 tsp
Curry leaves 10 leaves
Cumin seeds 1 tsp
Mustard seeds tsp
Gingelly oil (Sesame oil) 2 or 3 tbsp
Salt to taste
1. Heat a pan, add gingelly oil, mustard seeds, after it crackle, add channa dal, urad dal and curry leaves. Fry well.
2. Add cumin seeds, pepper corns, small onion, garlic and hing and fry.
3. Now add pepper powder, chilli powder and tamarind paste. Cook till oil starts leaving the sides.
4. When the gravy turns dark brown, add water.
5. Finally add salt and 1 tsp of gingelly oil.
6. Turn off the flame.
7. Serve it with hot rice.