Oct 23, 2009

Microwave Milk Burfi

This is such an easy to make recipe to satisfy that sweet tooth in a grand way! Min cooking time is just 8 mins!!

All we need to make this:

Butter a generous tbsp
Almond flakes to decorate
A can of sweetened condensed milk
Dry milk powder (same measure as condensed milk)


Combine all the ingredients and stir smooth and well and microwave for abt 4-6 mins, checking and stirring every minute.

Its done when it looks like this!

You can just transfer a scoop to a bowl and serve hot or cool it and transfer it to a butter coated plate and cut and decorate with almond flakes.

Yummy milk burfi is ready in minutes!

Spicy Eggplant Gravy aka Yenna Kathirikkai Kolambu

Mixed Vegetable Kurma

Broccoli and Aloo Stuffed Paratha

Rava Pakoda

This is one of my Mom's quick and easy recipe, especially for guests who turn up suddenly without notice! Not to mention its very delicious though very simple, with handy ingredients.

I used white semolina for making this, just like my mom. Preparation time is a little less than 20 mins.


White rava (semolina) - 2 cups
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Ginger, Garlic - 1/2 tsp each
Chopped Onion - 1/2 cup
Green Chillies - 6
Salt - to taste
Turmeric powder - Just a pinch
Oil - To Deep Fry
Water - As required

Method to Prepare:

Roast the Rava and keep aside.

Take a skillet and pour 1 tbsp of oil and add the mustard seeds and Cumin seeds. Once they splutter, add the onion and green chilles and saute them for a minute and add the ginger and garlic paste.Add a pinch of turmeric and a little salt.Adding salt at this point helps to remove the moisture from the onions very quickly. Saute the mixture till the raw smell of the onion goes off.

Put off the stove and add the mixture to the rava. Add salt to taste and add water and form a dough, consistent enough to form small, small lumps. Form small lumps of this and start deep frying. If the pakoda is little hard, add some more water to the dough.

Rice Payasam

Mango Coconut Burfi

Mango is one fruit that even someone who is not fond of fruits could relish!. Not just one of my summer vacations in India since childhood have passed without eating this ripe delicious cut mangoes with Curd rice.. I have tried making hardly any sweet, but somehow this one was in my mind for quiet sometime now. Finally this Diwali gave me an oppurtunity to try this colorful delight!

Here goes the recipe for Mango Burfi. Since it also uses equal/more quantity of coconut, slicing them is easy.

Sweetened Mango Pulp - 1 Cup
Grated Coconut - 1 1/2 Cups
Sweetened Condensed Milk - 1/2 Cup
Butter - 2 1/2 tbsp
Cardamom Powder - 1/2 tsp
Almonds - To Garnish


Heat a Heavy bottomed pan and add a table spoon of butter.
Add the grated coconut and saute the coconut till the raw smell goes. Dont let it turn brown, this will spoil the flavor of the sweet and make it taste bitter. You would know when to turn the stove off when you get a nice aroma of coconut in ghee.Transfer this to a vessel and keep it seperately.

In the same pan, add 1 tbsp butter and once it melts add the Mango pulp, and start stirring it. When the mango pulp combines togther and start leaving out the ghee, add the coconut, milk and cardomom powder. Keep stirring it in medium flame for a couple of more minutes.

After 10-15 mins, switch to low flame and keep stirring it. The aroma it leaves at this time is irresistable!

When the whole miture combines together and forms a lump, it will leave out the ghee. Turn off the stove at this point.

Grease a plate with remaining butter and transfer the hot content to it. Let it cool for a couple of mins and slice it and garnish it with almonds! Mango Burfi is now ready to serve!

Tindora in noodle soup

Parupparisi Sadam

I must definitely whole heartedly acknowledge that this recipe is from my husband! hehe :)
This is a traditional coimbatore cuisine, very specifically. Another quick recipe, healthy too!

My mom used to make this and the aroma would fill the entire house.. that me and my brother would smell it even before entering the house, getting back from school......hmmmmm.. Good old days they were!


Rice - 1 cup
Toor dhal  - 1/3 cup
Chopped Onion  - 1/3 cup
Chopped tomatoes -1/2 Cup
Garlic Cloves - 6
Red Chillies - 4
Garam Masala - 1/2 tbsp
Chilli Power - 1/2 tbsp
Turmeric Powder - A pinch
Corriander Powder - 1/2 tsbp
Moong dhal - 1 tbsp
Cumin seeds
Mustard seeds
Salt to taste
Oil to fry

Method: Soak the rice and toor dhal in enough water (to cook) for 15 minutes.
Heat a Pan and pour the oil, once the oil heats up, add mustard seeds and cumin seeds and let them splutter. Then add the red chillies and moong dhal and fry for sometime before adding onions and garlic. Saute the onions till they turn golden brown and add the tomatoes. Keep stirring and add the coriander powder, chilli powder, garam masala md pinch of turmeric and salt. Keep stirring till the mixture cooks and it need not fry completely as anyways we are going to cook this again.

Transfer the cooked ingredients to a pressure cooker and add the soaked rice and dhal to it.Add more water if needed and pressure cook this till the rice cooks. Garnish with coriander leaves and serve.

This is so easier to cook and much more healthier compared to lemon rice and tomato rice vagaira!

Chick peas Sundal (Kondakadalai sundal)

- Recipe is yet to come! :) -

Karela in tangy Tamarind sauce (a.k.a Pavakkai Pulikolambu)

- Recipe is yet to come! -