Category Archives: Sweets and Desserts

Madhya Pradesh: Poha-Jalebi and Bhutte Ke Khees


I tried getting a lunch menu for Madhya pradesh, but wasn’t successful. I didn’t know anyone personally from there and I was not confident about the menu I created.

But browsing for recipes from the region, I realized that there was a totally new dish for me to try : Bhutte ke khees, corn grated and then cooked in milk until its dry. It was a recipe I wanted to try. Apparently it’s famous in Indore, a happening city in the state.

So to go along with it, I decided to feature another interesting combination that I haven’t heard before – Poha and hot-hot jalebis!


Poha and Jalebi together is a new combination for me and this apparently is a popular street food there. Through this journey of the Indian states, I am learning so many new recipes and new combination of food.

Poha is rice flakes and this is a very simple dish to prepare. It can be modified to include as many vegetables as you want. In my place, this is an occasional breakfast or an evening tiffin/snack to have when you are back from school.

There is a tamarind version and a curd version as well, and I like the first the best. This is a simple version with lemon and potatoes.


I never thought I would make jalebis at home one day. And the surprising fact was that it wasn’t all that complicated. If you can make sugar syrup and you know how to deep fry, then it’s a breeze.

Now, for me, I am still struggling with both. Yet I was able to get decent results.

The traditional recipe for jalebi requires overnight fermentation. But there is an instant recipe, which uses yeast for rising. I used this recipe. And one main thing to notice is that when they say instant, they MEAN instant. Ie, this recipe is not great for refrigerating and using the batter later (def not in Chennai). And even if you leave it outside for more than 2 hours, the batter rises a lot. So it might spread out more. There will be more holes in the jalebi as well. And more holes means it will soak up the sugar syrup a lot.

So prepare the batter in smaller quantities if you are not planning to make it right away.



Bhutte ke khees is a good exercise recipe for your arms. You have to keep on stirring for about 20 minutes plus. I made only with one corn, but I don’t think that mattered. It took all the time in the world before it was ready.

The good thing was that it was worth it. It’s not a recipe I might try again as it was time consuming, but it’s definitely worth trying once at least.


The Menu:

  • Poha : A breakfast preparation made of rice flakes. It is paired with hot-hot jalebis.
  • Instant Jalebi : A sweet preparation, that is deep fried first and then dipped in sugar syrup. This is an instant version using yeast. The traditional method uses yogurt for overnight fermentation. Check out this video from Tarla Dalal before attempting this recipe.
  • Bhutte Ke Khees




Filed under Break Fast Recipes, Sweets and Desserts, Thali

Karnataka Oota – Karnataka Mini Meals


Karnataka is clearly a state that loves food. They don’t just love food, but they come up with their own recipes as well. No South Indian can be away from a masala dosa or Mysore rasam. Who can resist the melt in the mouth, made out of pure ghee Mysore Pak? All these are from the state of Karnataka.

Their akki rotis (rice rotis) are famous and delicious. And their ragi mudde is not only cooling to the body, but healthy as well.

And do you know that kesari, yes – our own sweet semolina kesari, is originally from Karnataka? The wiki says so.

Clearly a state that loves and experiments with food!


Bisibela bath is another famous dish from Karnataka. It’s our sambar rice, but with a little bit of twist. The basic formula is this : Cook rice, dal and veggies together. Roast and grind masalas for sambar powder along with roasted coconut. Boil tamarind water,salt and let the masala paste cook. Add the rice-dal-veggies to it and adjust the consistency. It’s better if it’s slightly on the gravy-ish side since the rice solidifies as it sides.

All it needs is a simple raita to go along with it. Add on a pappadam/fries and you have a feast!


Like in most of the Southern Indian states, Karnataka too prefers rice a lot. Their regular cooking has a gravy based dish(varieties of sambar and rasam) and a veggie to go with it.

The veggies can be anything, prepared in a basic – cook it, season it, serve it kind. A bit of coconut is added and it’s called palya. If it’s carrots, that’s made – then carrot palya. If it’s cabbage, it’s cabbage palya and here I have beans palya. A simple uncomplicated way of having your veggies. Give or take a few spices, this basic side dish is same for most of the South.


Rava kesari is an often featured sweet in Indian homes. It goes by different names in different states. The basic preparation is almost the same. It’s called halwa in the North, Kesari in Tamil Nadu and Kerala and kesari bhath in Karnataka.

It’s basically roasted semolina cooked with sugar. Sugar syrup is made and then semolina is added to it or you can roast the rava, add water and then add sugar. I prefer the second method, since my sugar syrup making capabilities are questionable.

The end result is delicious in both methods and you can make it better by adjusting the sugar measurement according to your taste preference.


The Menu:

  • Bisibela Bath : A version of Sambar rice where in you have to roast and grind the masalas and then add in already cooked rice and dal.
  • Beans Palya : Beans side dish prepared with coconut
  • Menasina Saaru : Pepper rasam. Sweet, spicy and tangy
  • Kesari bhath : A sweet made with semolina
  • Rice
  • Tomato Mosaru Bajji  : Tomato raita. Onion, tomatoes and green chillies in curd. Pairs well with bisibela bath



Filed under Side Dishes, Sweets and Desserts, Thali

Haryana – Puri Halwa Chole


Cooking from Haryana turned out to be very difficult for me. The cuisine of Haryana is same as that of Punjab. A search of youtube videos for Haryana recipes finally gave an idea.

Halwa Puri with Chole.

Apparently this is a popular combination in the Northern states and in Pakistan as well. It’s prepared as a special weekend breakfast too in some places.

Browsing for Halwa poori recipe, I landed in Preeti’s space who had a potato halwa recipe. She has mentioned that it is a special in Haryana, UP and some other states. So instead of the regular sooji (semolina) halwa, I zeroed down on this potato delicacy. It takes a bit of time to get used to this unusual (in my eyes at least) combination of potatoes and sugar. But it tasted nice.


Chole is a great recipe to go with any of the Indian breads. Be it poori, chapati, paratha or even dosas, chole magic is always welcome.

This chole is clicked really well with the poori, and it was a comfort, since I was suspicious of the halwa -poori combination. Those two (halwa and poori) got along well, but when trying something new it’s always better to have a back up :D.


I wanted to have more than just halwa poori and chole, but didn’t have the energy to cook a lot more. So zeroed down on a simple dal tadka.

The salad and green chillies are customary part of a thali in North India. Home made butter is also served in some parts.


The Menu:

  • Aloo ka halwa: A sweet dish prepared with potatoes. Apparently a speciality in some of the Northern states.
  • Puri: Deep fried whole wheat bread.
  • Chole: Chick pea curry that pairs very well with the Indian rotis.
  • Dal fry : Moong dal cooked and prepared with simple tadka of jeera and red chilli powder in ghee.
  • Butter : Saw a video of a Haryana dhaba providing a dot of butter along with the food.
  • Salad :  Cucumber and tomato slices.
  • Chillies and lemon wedges : On the side




Filed under Side Dishes, Sweets and Desserts, Thali

Chocolate Pudding – Stove top recipe


Anything chocolate is a hit with kids. And this recipe is a proof of that.

My initial plan for dessert was a vanilla and chocolate layered pudding for my son’s birthday party, but I couldn’t get good quality transparent serving bowls in time.

So I decided to make just chocolate pudding and serve in silicon muffin moulds I had borrowed from my friend. Since there were a lot of other items too to eat, I thought this quantity was ok.

Yet I didn’t want to take a risk and made another batch of pudding as a back up.

And I was so glad I did. The kids asked for multiple fillings and the entire pudding, including the back up got over!

It was a true MasterCard ad moment : The happiness in my face…Priceless!


Recipe Source: Chocolate Cornstarch Pudding (All Recipes)


  • White sugar : 1/2 cup
  • Cocoa powder : 3tbsp (unsweetened)
  • Corn flour : 1/4 cup (or cornstarch)
  • Salt : a pinch
  • Milk : 2 3/4 cups
  • Butter : 2 tbsp, room temperature
  • Vanilla extract : 1 tsp


  1. Add sugar, cocoa, corn flour and salt into a thick bottomed sauce pan. Whisk to mix thoroughly.
  2. Add milk and whisk again, trying to get as many dry lumps out as possible.
  3. Now place this low – medium heat and bring it to a boil, stirring all the time.
  4. You are done when the mixture starts to coat the back of the spoon used for stirring. Don’t over cook it.
  5. Take off the heat, add the butter and vanilla extract and mix. Let it cool completely and chill for an hour at least. You can serve this slightly warm as well, but I love the chilled version much better.
  6. Decorate as you like and serve. Sprinkles, chocolate strands, silver balls, grated/chopped chocolate, chocolate curls, whipped cream, fruits are all great.
  7. You can check out a very similar, but microwave version of the pudding in this post.


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Filed under Sweets and Desserts

Dulce De Leche Icing Recipe


December is a month when I bake a lot. I mostly don’t try new recipes, just stick to the tried and tested ones. So the cake is always the Yellow cake from the Family Baking Book (by America’s Test Kitchen) and the butter cream is also from the same book.

I never try new recipes when the cakes are meant for someone else. So I was in a bit of dilemma whether to try this Dulce De Leche frosting recipe for my son’s birthday party.

I wanted a cricket pitch in the middle of the cake and dulce de leche(DDL) was the best suited colour for that.


So I whipped up one batch of DDL icing and it came out nice. After frosting the cricket pitch in the birthday cake, I used the rest for icing the cupcakes.

I didn’t add too much of the icing in the cupcakes, just about a tablespoon each and then smoothed it around with a butter knife. And then some sprinkles for the final touch.

The original recipe calls for 1/2 tsp salt. On the day I made the icing, the salt – sweet balance was perfect. I had some left over icing which I froze and when I used them later, I felt the saltness was dominating. So I have put only 1/4 tsp sugar in the icing recipe below.

The cupcake recipe is same as the birthday cake and you can refer this post for the recipe.



  • Unsalted Butter   :  1 cup , softened and at room temp.
  • Icing Sugar            : 2 cups
  • Salt                            : 1/4 tsp
  • Dulce De Leche    : 1/2 cup**

**There are many ways of preparing DDL. I prefer the pressure cooker method as I use cooker on a regular basis and I am quite comfortable with it.


  1. Cut the butter into chunks. In a big bowl, beat the butter with a hand mixer until its light and fluffy. About 3-5 minutes.
  2. Add the powdered sugar and mix with a spoon. This is to avoid sugar flying all over the kitchen. Add the salt too. Beat again until the sugar is fully incorporated.
  3. Mix in dulce de leche and beat again for a minute or two until its combined.
  4. Use as desired on cupcakes. I used a butter knife to roughly smooth the top and decorated with sprinkles.  
  5. I used less than a tablespoon for each cupcake as I found that amount to be perfect. This recipe gave me enough to coat about 24 cupcakes. If making medium rosettes or swirls, this will be enough for about 12 cupcakes.



Filed under Cakes and Bakes, Sweets and Desserts

Picnic Table Cake


A relaxing weekend in a resort.

The man and the lady sip in their juice, looking out into the sea from their balcony. A table is set by the hotel staff with lots of food. As the sun sets, the lady sighs at the mere beauty of it.

And that’s the point when I get up from my sleep. Always. No relaxing weekends, but grinding weekdays and tiring weekends. Weekends are horrible because we hardly step out of our place.

Coming to think of it, our apartment is kind of a resort. Far off from everything and a weak mobile signal!


So here is my way of getting back at my sleep, for making me miss all the picnic food.

A beautiful cake – layered with a white table-cloth. A cake with a candle on top, another topped with strawberries.

A couple of hot dogs and some sandwiches.


The picnic table is perched on top of Monday’s Banana Honey cake. The table is also the same cake, baked in a rectangle small cake pan. The miniature picnic food is made of fondant.

How to put together a picnic table with mini party fondant food:

For the table, you need:

  • Any cake, baked in a small rectangular pan (mine was a 2″ X 4″ pan) or a cake cut into a table of desired shape.
  • White fondant for the table cover and plates
  • Butter cream for crumb coating
  • Tools : a rolling pin to roll out the fondant, knife for cutting, water for binding, palette knife for spreading the buttercream, piping nozzles – one big and one small

How to:

  1. Cut out the desired shape table from a bigger cake or bake in a smaller pan. You can even use a big cake as a base for the picnic table. You will need more food to fill in, though :-). Crumb coat with butter cream icing using a palette knife.
  2. Roll out the fondant to cover the table and cut into a rectangle (per your table’s shape, this was a rectangular one, so a rectangle table cloth). Don’t roll it out too thin, then it will tear when you lift it.
  3. Carefully lift and place it on top of the crumb coated table. Make the pleats using your hands, by lightly pinching the fondant together. You can wet your fingers with water a bit for the fondant to hold the pleats.
  4. For the plates, roll out the fondant into desired thickness and cut a circle with a bigger piping nozzle. This is our plate. Now, press the smaller nozzle inside the ‘plate’ to leave an impression, don’t cut deep. Proceed to make more plates like this.


How to make the chocolate cake:

  • Brown fondant (White fondant + cocoa powder would do)
  • A tiny amount of red fondant, for the strawberries
  • White fondant for the icing
  • Tools : Rolling pin, Piping nozzle – small size, knife, water for binding

How to make:

  1. Roll out brown fondant and white fondant. The white should be rolled out a bit thinner than the brown fondant. Cut out three circles from brown and two from the white fondant using the piping nozzle.
  2. Stack on top of each other, so that it forms a cake with three layers of chocolate with white icing in between. Use water as a glue. You can either use a brush or even use your fingers to lightly spread water on top of each layer before keeping the next layer. You can slightly stretch the white icing, so that it looks as if it oozed out a bit.
  3. For the strawberries, pinch a tiny bit of red fondant, roll it between your hands to get an oblong piece. Using a knife cut off 4-5 equal sized small bits. Shape them into balls and then slightly pinch the end to give a strawberry look. Place this on top of the cake, using water as the glue.
  4. Place it on a plate made with white fondant. Use a dash of water to stick it to the place.


For the white cake, you need to change the colours to white and pink and finish off with a white big piece to cover the whole cake. Make strawberries as before and place them on top of the cake. Roll out a small white piece and shape it like a candle. Poke a hole with a skewer in the middle of the cake and place the candle. You can use water as glue. Now using a sharp knife, cut a small piece and place it on a plate. You have a beautiful slice of cake now!

Picnic table cake

For the hot dogs:

  • Light brown fondant for the bun (again white fondant + with a little less cocoa than for the cake fondant)
  • Red fondant for the roll
  • Tools : Skewer and water for binding

How to make:

  1. Take a small piece of the brown fondant. Roll it in your palm and then shape it into a slight oblong shape.
  2. Use the skewer and press in the middle. You now have a indentation for keep the sausage.
  3. Roll the red fondant in your palm and then slowly roll it into a sausage shape. Place it in the bread and you have a hot dog now!


Jam Sandwiches,What you need:

  • Light brown fondant for the bread (again white fondant + with a little less cocoa than for the cake fondant)
  • Red fondant for the jam
  • Tools : Knife and rolling pin.Water for binding

How to make:

  1. Roll out the brown fondant. It should not be too thin, you should be able to lift it without tearing.
  2. Roll out the red fondant into half the size of the brown. Again not thin that the fondant tears off.
  3. Place the red fondant into the brown fondant from an end to the middle.
  4. Fold over the brown fondant. You now have a top and bottom layer of brown with a red jam layer in between.
  5. Using a sharp knife, cut off the edges to form a rectangle and then cut it further into small sandwiches. If desired, cut each sandwich into two triangles. Place on a fondant plate.

Arranging the table:

  • Once the mini party food is ready, place them in the plates and serve them on the table!

I found the pictorial for mini party food/picnic food from Bronnie Bakes. I have included a mini step by step pictures as well, but hers is more detailed.


This is my entry for Bake-a-thon 2013. Check out the linky tool below for entries from other participants.

This cake also goes to



Filed under Cakes and Bakes, Sweets and Desserts

Banana Honey Low Fat Cake


When you are so fat that you pant when you climb a flight of stairs, you look into changing your lifestyle. For most of the people, that means healthy diet, proper exercise, lots of walking, going to gym etc etc etc.

And for me, it meant taking out the ‘Low Fat Baking’ book instead of the regular ones. And the diet plan? That’s my ‘yearly’ new year resolution.

And Oh! the stairs??

I just take the elevator now :-D.

Happy Baking!


Recipe adapted from: Low Fat Baking (Spiced Honey and Banana Cake) 


  • 2 cups plain flour
  • 1 tsp mixed spice ( I used <1/2 tsp cinnamon)
  • 2 tsp baking soda
  • 1/2 cup sugar (brown, if available.)**See Note Below
  • 1/4 cup sunflower oil
  • 1/4 cup honey
  • 1/4 cup milk (or orange juice)
  • 2 eggs, lightly beaten
  • 3 ripe bananas, mashed
  • 1/2 cup dried fruits (raisins/sultanas/dried apricots/cranberries/tuttifrutti)


  1. Preheat the oven to 180C/350F. Grease and line a 9″ circular pan or a 7″ X 11″ rectangular pan.
  2. In a big bowl, whisk the flour, baking soda, mixed spices and sugar until well mixed.
  3. Make a well in the center and add lightly beaten eggs, oil, milk, honey. Mix using a wooden spatula.
  4. Add mashed bananas and the dry fruits. I used cranberries. Mix until everything is incorporated well.
  5. Pour into the pan and bake for about 35-40 minutes. Towards the end of the baking time, insert a skewer and check for crumbs. If the skewer comes out with crumbs, bake again for another 5 minutes. Continue until the skewer comes out free of crumbs.
  6. Once baked completely, let the cake cool in the pan for 5 minutes and then turn onto a wire rack. When it’s completely cool, cut into slices.
  7. Glazing is optional. I mixed some powdered sugar , about 1/2 cup, with a few tablespoons of milk till it reached the consistency I wanted.

**Note: The cake with the glaze ended up too sweet for many(not for me, though :D). So the next time, I might reduce the sugar by a couple of tablespoons less.

The flavour develops as it sits. Unfortunately, we didn’t let it sit too much ;-).


This is my entry for Bake-a-thon 2013. Check out the linky tool below for entries from other participants.

This cake also goes to



Filed under Cakes and Bakes, Sweets and Desserts

Quick Diwali sweets – MW Mysore Pak & Mathri


Things have not been going well laptop-wise at our place.

We exchanged our old laptop for a new one. We had an older laptop which is now repaired/serviced and has entered reluctantly back to my service now.

My old-new laptop hates me. It times it’s pranks perfectly! It waits until I start typing a mail or a post and before it’s saved, it decides to switch off. Just like that!!

So I have resorted to feigning indifference and ignoring it totally. In moods of revenge, I take out our new laptop and place it right next to the old on, as if to say,”See, I am better off without you!”

I just hope the old one doesn’t find out that the new laptop hates me even more.  It feels too foreign and I am quite lost with it. It doesn’t have any of my food pictures, no bookmarks..

The laptop has a number pad which gets a bit of getting used to. In place of the backspace button, you have the ‘plus(+)’ button. So now, my mails have not only the things I wanted to erase in the first place, but also a lot of +++++ signs!!


And it has Windows 8!! I am gaping with my mouth open half the time. Sometimes I feel if I lean close and listen, I can hear the machine whispering,”I am too complicated for you, right?”  with the right amount of sarcasm laced in.

With so much of complications, it’s not surprising that I am lagging behind. This microwave mysore pak, which I made for Diwali is coming up only now. It is part of this month’s Kid’s Delight – Festival Sweets special.

Check out the Blogging Marathon page for the other participants.


This mysore pak was much easier to make as it’s the Microwave version. I made deep fried mathris too for Diwali this time.

Recipe Source: Chitra Vishwanathan


  • Besan/Gram flour                 :       1 cup
  • Ghee ( melted)                        :       ¾ cup
  • Sugar                                           :  2 cups
  • Water                                          :   ½ cup


  1. Fry the besan for a minute to remove the raw smell(optional step).
  2. Heat ghee and mix it with besan. Keep aside. Grease a steel plate or a 8″ square cake pan and set aside.
  3. In a big MW proof vessel, mix sugar and water. MW for 2 minutes.
  4. Stir and MW again for 2 minutes. Repeat stirring for every 2 minutes until the sugar is dissolved completely. It took about 6-8 minutes in my MW.
  5. Add the besan-ghee mixture to the melted sugar. MW again for 2 minutes. Remove and stir again every two minutes. It takes about 4-6 minutes. Mine was done in about 6 minutes.
  6. Immediately pour over the  greased plate, shake and level the top.
  7. Let it cool and then cut into small pieces.



Makes: about 20


  • All purpose flour         :           1 cup
  • Sooji                                  :            2 tbsp (I didn’t use)
  • Chili powder                  :            1/2 tsp
  • Pepper powder             :            1/2 tsp
  • Amchoor powder        :            1/4 tsp
  • Roasted cumin pwd    :            1/4 tsp
  • Salt
  • Omam/Ajwain/Carom seeds :   1/4 tsp
  • Ghee/Oil                          :             2 tbsp
  • Warm water, enough to make a firm dough
  • Oil to deep fry


  1. In a bowl, add the flour, sooji the spice powders, salt, carom seeds and mix.
  2. Add the ghee and mix. Slowly add the warm water and form a soft, but firm dough. Let it rest for 30 minutes, at least.
  3. Heat oil for deep frying. Divide the dough into smaller balls. Roll out the balls (I used oil for rolling out, not flour), and cut out small circles using a cookie cutter or a sharp lid. Prick the small rounds with a fork.
  4. Fry till golden brown, in medium flame. Take them out and let it rest on a kitchen napkin to drain the excess oil. When cool, store in an air tight container.



Filed under Any Time Foods, Sweets and Desserts

Wheat Payasam – Sadya Recipes


Well, well, we are in W, without worries!

And  W was a threat too, till I remembered the payasam made with broken wheat. So Gothambu payasam – Wheat payasam, is the candidate for W.

I wanted to feature the ways in which water is served also. I couldn’t get the pictures ready, so I let it be.

Before the water purifiers entered the kitchens(it hasn’t entered my parents’ house yet), it was boiled water for drinking in most of the houses. And the water won’t be just plain boiled water, we flavor it with different things. If you add a pinch of jeera (cumin seeds), you will get pale yellow colored jeera water.

Barks of some trees are also sold in shops, these look a bit like cinnamon. When boiled with water, these lend beautiful color to the water. A bark called pathimukham gives a pale pink color and with karingali, you get a brownish red shade water. There are ready mix powders as well available in Ayurvedic shops (like daha shamini, kalingali podi) as well.


My mother makes chukku podi at home. She heats dry ginger and pepper (equal weight -25 gms each) and then grinds it as fine as possible (it will still be coarse) and stores in an airtight steel container. I use it as a tea masala as well :D.

My parents’ first job in the kitchen is to boil water with a pinch of this chukku powder. It’s been this way for over 4 decades now.

wheat payasam

Anyway, now to the wheat payasam. I made this for the Onasadya. I have used the broken sambar wheat ( I think its called dalia in the North), available in ready made packets. This is a jaggery based payasam with coconut milk.


  • Broken Wheat/ Nurukku Gothambu          :         1/2 cup
  • Jaggery, powdered                                              :         1/4 kg
  • Coconut milk , thin                                              :        1 1/2 cup
  • Coconut milk, thick                                             :        1/2 cup
  • Cardamom powder                                              :        1/4 tsp
  • Ghee                                                                           :        1 tbsp
  • Water

For decorating:

  • Ghee                                                                          :          1 tbsp
  • Cashews, raisins, thin coconut slices          :         1 tbsp each


  1. Wash the broken wheat. Add 1.5 cups of water and pressure cook for 2 whistles. Wait for the pressure to release.
  2.  Meanwhile, powder the jaggery and transfer it to a deep thick bottomed pan. Fill water till its height and cook, stirring continuously. Once the jaggery has melted, take off the heat and pass through a muslin cloth or a fine sieve. This is to remove impurities from it.
  3. Bring the jaggery back to a boil in the pan, add the broken wheat, a tablespoon of ghee and let it cook for 3-4 minutes, mixing to make sure that it doesn’t burn.
  4. Lower the heat, add thin coconut milk. Cook for another  7-8 minutes, stirring frequently. Add the cardamom powder and half a tsp of dry ginger powder too, if you want.
  5. If the payasam is too thick, then add a little bit of water, but keep in mind that the thick coconut milk will also be added to this.
  6. Add the thick coconut milk, stir well and as soon as it comes to a boil, take off the heat.
  7. In a separate pan, heat the ghee and roast the cashews and raisins and coconut pieces till they turn light brown. Add to the payasam and mix well. Done!

This payasam will thicken after sometime of cooking. You can add some warm milk to thin a bit at the time of serving.


Previous Posts:

  1. A – Avial, Ada Pradhaman, Achinga Payar – Chena Mezhukkupiratti
  2. B - Beetroot Kichadi, Beet root thoran, Beans Thoran
  3. C  - Carrot Thoran, Cabbage Thoran
  4. D – Daal – Parippu Curry
  5. E – Erisseri – Chena & Mathan Vanpayaru
  6. F - Fruit Pachadi
  7. G – God’s Own Country – Kerala
  8. H – How to Serve a Sadya
  9. I – Inji Puli
  10. J - Jackfruit Payasam – Chakka Payasam
  11. K - Kalan & Koottu Curry
  12. L - Lemon Rasam
  13. M - Mambazha Pulisseri & Mathan Pachadi
  14. N – Neer Moru/ButterMilk
  15. O – Olan
  16. P - Payasam & Pookkalam
  17. Q – Quaker Oats Payasam
  18. R – Rice and Rasam
  19. S – Sambar
  20. T – Thenga paal
  21. U – Upperi
  22. V – Vegetable Cutting
  23. W – Wheat Payasam

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32


Filed under Sweets and Desserts

Quaker Oats Payasam – Sadya recipes


We are already in Q and I was in a fix what to do for Q. Forget a sadya item, I cannot think of any dish from Kerala which will feature under Q.

Questions raised in my quivered mind and my quest ended when I sought out Quaker Oats for a quick way out!


There was a need to finish off an opened coconut milk pack as well, so it Oats payasam filled the bill in every possible way.

Here goes the recipe:

Saute half cup oats in 1 tsp ghee. Once it changes color, add one cup water and let it cook. After 2-3 minutes (it gets cooked fast), add 3/4 cup jaggery to it and mix. Once the jaggery melts, add one cup thin coconut milk and let it boil. Once its come together, add half cup thick coconut milk and mix. Take off the heat before it starts boiling.

In a small pan, heat 1 tbsp ghee. Roast 1 tbsp cashews and 1 tbsp raisins. Add it to the payasam and it’s ready to serve!


Previous Posts:

  1. A – Avial, Ada Pradhaman, Achinga Payar – Chena Mezhukkupiratti
  2. B - Beetroot Kichadi, Beet root thoran, Beans Thoran
  3. C  - Carrot Thoran, Cabbage Thoran
  4. D – Daal – Parippu Curry
  5. E – Erisseri – Chena & Mathan Vanpayaru
  6. F - Fruit Pachadi
  7. G – God’s Own Country – Kerala
  8. H – How to Serve a Sadya
  9. I – Inji Puli
  10. J - Jackfruit Payasam – Chakka Payasam
  11. K - Kalan & Koottu Curry
  12. L - Lemon Rasam
  13. M - Mambazha Pulisseri & Mathan Pachadi
  14. N – Neer Moru/ButterMilk
  15. O – Olan
  16. P – Payasam & Pookkalam

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32


Filed under Sweets and Desserts