Nursery and Playroom Learn Cooking Recipe

This is a simple and easy to make appam or paniyaram which is made for Karthigai Deepam in my in laws place.My mom makes Karthigai appam with soaked raw rice which I  share later whereas this is an instant method of making appam which doesn't need any grinding except the soaking time.Originally it is deep fried in ghee but to make it more healthier instead of deep frying I make it in paniyaram pan and used wheat flour instead of all purpose flour.In some places it is made like a thick pancake in a griddle with ghee.Now on to the recipe.... Ingredients Ingredient Quantity Wheat flour 1cup Rice flour 1/4cup Semolina/rava/sooji 1cup Coconut(grated) 3tbs(optional) Cardamom/ellakai Powder 1tsp Jaggery/vellam 1cup Milk 11/2cups Salt a pinch Baking soda 1/8tsp Ghee as needed Method Mix in wheat flour,semolina,rice flour and add the milk.Let it soak for an hour. Add 1/4 cup of water to the jaggery, make the syrup and pass it through the strainer to remove

Pakarkkai podi is a slightly bitter,tangy mouthwatering  podi which an be mixed along with the rice or served as an accompaniment for curd rice. I got this recipe from a T.V show and tried this one and it came out so delicious and tasty.Since then I started it making it frequently.This podi can be made with readily available ingredients and stored in room temperature for a week,now to the recipe....... Ingredients Ingredient Quantity Bittergourd/pavakkai 5nos. Coconut(grated) 1/4cup Red chilly 8-10nos. Shallots/chinna vengayam 6nos. Cumin seeds/jeergam 2tsp Tamarind/puli gooseberry size Salt 2tsp Oil 4tbs Mustard seeds/kadugu 1tsp Curry leaves/karivepillai 2sprigs Method                                             Grate or coarsely grind the bittergourd and add a tsp of salt and keep it for 30 minutes.After 30 minutes squeeze the excess water and keep the bittergourd aside. Heat the oil and crackle mustard seeds and curry leaves then add the bittergourd.

                                   Wishing You all Happy and prosperous Deepavali Maida biscuit is one of my childhood favorite and we call this as chappathi biscuits since the dough is rolled into a chappathi and cut it to a desired shape.My mom makes this one for snack when we were kids and myself and my sister used to help to cut the biscuits in different shapes.This biscuits can be added to the mixture also.Here is the recipe........... Ingredients Ingredient Quantity Butter/vennai 1/2cup Sugar 1/2cup Milk 1/3cup Baking soda a generous pinch Salt 1/8tsp All purpose flour/maida 31/2-4cups Oil for frying Method I n a wide bowl take the butter,sugar,baking soda,sugar and rub it till it becomes creamy. Now add the milk and mix it well,to this add the all purpose flour and knead it to a dough. The kneaded dough should be in a poori dough consistency.Divide the dough into equal portions. Roll the divided portion into a 1/4inch chappat

Hello friends I am back after a small break and settling down to the new routine.Hope everyone is getting ready for Deepavali. Before getting into the recipe I would like to share that my blog has reached 1 lakh hits last month and like to convey my heartfelt thanks to my blogger buddies,friends and readers. Coming to the recipe rava urundai is a simple and easy to make sweet which can be made in a jiffy. For every Diwali my mom makes rava urundai and pasiparuppu urundai(recipe coming soon) since its our family's favorite.But after marriage I tried couple of times and it didn't come out as good as my mom makes.As my mom is here for this Diwali I wanted to learn from her. My mom makes two versions of rava urundai one is with the coconut and the other one without coconut which has a longer shelf life.Today's recipe is the later one and here goes the recipe......... Ingredients Ingredient Quantity Rava/Semolina 1cup Sugar 1cup Ghee/nei 5tbs Cashews/mundiri