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CHOCOLATE MURMURE SPREAD

Hi All, I made this chocolate murmure spread using left over rice puffs . And now iam thinking too much to make something exciting for my daughter's school .and here is one among them. INGREDIENTS :  Rice puffs - 1/8 cup Milk powder - 2/3 cup Sugar - 3/4 cup cocoa powder - 5 tblsp Butter - 1/4 cup Warm milk - 2 tblsp. METHOD :  1) Sieve and mix milk powder , cocoa powder without any lumps. 2) In a pan heat sugar and water till sugar dissolves . 3) When the syrup reaches one string consistency , remove from flame and add butter immediately.  4) When butter melts completely , add cocoa-milk powder mixture, milk and mix well without lumps. 5) Finally add rice puffs and mix well. 6) When refrigerated the spread becomes hard , when needed remove from fridge and keep in room temperature for 5 mins to get silky, flowing consistency. 7) Can be used in breads, chapati , dosa etc. HAPPY COOKING!
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FRIED DONUTS

Hi All , I made this Donuts for diwali but posting it after so long time, here is the easy , yummy recipe for you, INGREDIENTS : Chocolate cookies (any brand) – 10 Condensed milk – 2 tblsp. Maida – 1/2 cup Powder sugar – 2 tsp. Salt- 1/2 tsp. Milk – 120 ml ( appx). Melted butter – 50 ml. White chocolate – 4 tblsp ( appx) . Oil – for deep frying. Baking powder – 2 tsp Method : Crush the biscuits using motor to little coarse powder. Mix condensed milk to crushed biscuits and mix well. In a bowl mix flour, baking powder, salt, powder sugar and mix well. Add butter and mix. Now add milk little by little and knead the dough to form a firm dough. Make small balls out of dough and stuff little chocolate in the dough and roll it.  Heat oil and deep fry in medium heat till golden brown. Melt white chocolate in double boiling method . Pour 1 tsp of melted chocol...
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COCONUT CHILLI POWDER

Hi , My favorite coconut milagai podi recipe is as below, COOKING TIME :15 MINS. SERVINGS : 6 INGREDIENTS : Dry coconut / Fresh coconut – 1 1/4 cup. Channa dal – 1/4 cup. Urad dal – 1/4 cup. Dry red chillies – 8 nos. Mustard – 1 tsp. Tamarind – gooseberry size. Jaggery – 2 tsp. Curry leaves – 2 springs. Asafoetida – 1/2 tsp. Salt – as required. Coconut oil- 1 tsp. METHOD : a) Dry roast coconut till aroma. b) Heat oil in kadai and roast each ingredient separately except jaggery. c) Grind roasted ingredients to coarse powder and finally add coconut, Jaggery and pulse for a minute. d) Store in airtight containers and it stays fresh for 2 weeks.  e) If refrigerated the powder stays good even for months. f) To make coconut podi rice, saute mustard, curry leaves in a tsp of ghee and mix it with rice, add salt, coconut powder and mix well, serve hot with papad. g) I served with potato curry.  ...
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TANGY PRAWNS GRAVY

தமிழில் காண : கிளிக்  Hi All, Iam back to blogging after a very long time :( . So not wasting much time in flashback I will move quickly to recipe. This tangy prawns recipe I tasted from my Friend's house and it was just amazing .Thank you Rifana dear for your wonderful recipe. I made it few times and every time it is a hit in my house. The easy ,yummy recipe is as below, COOKING TIME : 20 MINS SERVING MEMBERS : 3 members INGREDIENTS : Prawns – 500 gms. Pearl onions – 10 Dry red chillies – 2 Tamarind – gooseberry size Fenugreek – 1/2 tsp Cinnamon – 1”- 1 nos. Coconut oil / gingelly oil – 2 tablespoon Mustard – 1/2 tsp Salt – as required. Curry leaves – a sprig TO ROAST AND GRIND : Coconut – 1/2 cup Coriander seeds – 2 tablespoon Fennel – 1 tsp Dry red chillies – 5 Pearl onions – 1/2 cup Cinnamon 1” - 2 nos Curry leaves – a sprig. NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK. METHOD : Heat a pan...
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EGG KUZHAMBU

தமிழில் காண : கிளிக்  Hi All, EGG KUZHAMBU! This is one of the regular gravy which i make in home at least twice a week. Very simple , yet spicy ,delicious and yummy too. Simple egg kuzhambu recipe is as below, COOKING TIME: 20 mins. SERVINGS : 4 members. INGREDIENTS : Egg – 6 nos. Onion - 1/2 no. Mustard – 1/4 tsp. Oil – 1 tsp. Curry leaves – few ( I didn't add). Coriander leaves – 2 tblsp. Salt – for taste. TO FRY AND GRIND : Onion- 2 nos. Dry red chillies – 4 nos. Cinnamon- 2 pcs. Cloves – 3 nos. Fennel – 1 tsp. Poppy seeds- 1/4 tsp. Cumin – 1 tsp. Coriander seeds- 4 tsp. Curry leaves- a sprig. Turmeric powder – 1/4 tsp. Ginger – 1” piece. Garlic – 6 pods. Coconut – 1/8 cup. Roasted channa dal – 2 tsp. Oil – 1 tsp. METHOD : Heat oil in a pan and add the roasting ingredients one by one except coconut and roasted channa dal. Fry in medium flame till all the ingredients turn golden brown. When...
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KADAMBA / KANAVA MASALA /SQUID FISH CURRY

Hi, Sea has lot of creatures in it that we can cook and we were much more unaware of many . Squid fish is one among the yummy species which I was totally unaware even after coming to Chennai.One day in market I saw them and surprised that they are selling octopus ( it looked like that to me :)). Then I surfed in net and found actually they are squid ( kadamba / kanava) and not octopus , My friend Saranya cooked this gravy for us during her visit to our home .I copied the recipe from her and tried next week itself.Though the squid fish looks very weird the taste was so yummy and there is no fish odor in that.It just tasted like mutton. The cleaning part is little tricky but easy, I suggest once you finished cleaning dispose the waste immediately out of your house as the waste from squid fish is very smelly and also it starts leaving water .So dispose the waste of squid as quick as possible. Other than that the fish tastes heaven , spicy, yummy and very easy to cook. I have...
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WARM WATER CHAPATI / BEGINNER GUIDE FOR SOFT CHAPATI

தமிழில் காண : கிளிக்   Hi All, If you are a beginner in cooking ,then chapati is the toughest task that needs a lot of practice. When I was learning cooking my chapatis will be either crisp like disc or rubbery that you need to dentist after chewing😭 So I try so many versions to make my chapati perfect and this warm water method is one success method , This method is so easy that your chapatis will be very very soft and light. A few tricks to make your chapatis perfectly soft and puffy are , Add water little by little while kneading . Don't knead dough too dry , make slightly sticky dough so that while toasting it comes to perfect softness. The recipe of perfect soft chapati is below, COOKING TIME : 1 hour. SERVES : yields about 10 chapatis INGREDIENTS : Wheat flour – 2 cups. Salt – 1/2 tsp. Warm water – 1 cup ( appx). Oil / ghee – few drops. METHOD : In a wide bowl add wheat flour ,salt and mix , make a well in middle of flou...
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