Boondhi Ladoo

This is my all time favourite sweet...People in my family always come with ladoo when they visit us..I never thought I can make ladoos at home!!!After making it and relishing it I was so proud of me!!(Shouldn't...but still!!).Yes Readers.. it is very easy to make and just follow the steps..u will end up in sweet ladoos..

During any function a cook used to come to our house and make ladoos in larger numbers.They taste too good and can be stored for more days too when properly handled.I got addicted to the taste and finally learned the sweet formulae!!

 

After googling a number of recipes I sticked to this one from spicytreats and the end product was just awesome!!

The funniest part is that when I made ladoos and gave to my 4 year old daughter Yazhini she asked me whether I made it for Chotta Bheem(She is an ardent fan of chotta Bheem) and compelled me to pass all the ones to her favourite hero!!

 

Make this ladoo and enjoy the sweetest moment in ur life!!

 

For the recipe please press READ MORE below..

 

Dal-Baati (Rajasthani Special)

Dhal-Baati-Churma is a famous trio of the rajasthani Cuisine.I was teaching S a chapter in her GK which described the famous dishes of all the states in India.I was virtually explaining her about the dishes.Luckily at our township there are people from all states..So I thought about posting the authentic dishes from other states of India too..

I approached Shobha of our block to do a guest post for my blog.With no hesitance she accepted my request.I was so thrilled and much delighted when she said Yes.With all Josh I attacked her home the next day evening with one of my another friend.she gave a very much detailed explanation of how to make and eat dhaal baati....she made very delicious baatis.Thank u so much dear ..

Dal baati is a famous Rajasthani dish that is rich and nutritious.It is usually served during special occasions.They can be stored for more than two days.Baati is actually dipped in ghee!!!!before eating!!Baati is a wheat ball which has a hard outer crust but inside it is very softer.They are cooked in gas oven(traditionally cooked in firewood or kandas),dipped/stuffed with more of ghee,crushed ,mixed with dal and eaten...baatis can also be stuffed with some other fillings too!!When I served to my kids the elder was relating it to the tennis ball!!one could eat only 1 baati at a time.It is a very rich dish and a single baati with rich lentils will make ur tummy full!!!

Please press READ MORE for the recipe..

Mysore Pak

This post had been lying there on drafts for many days since diwali.This is HH's favourite sweet.Whenever he visits Coimbatore he brings home a pack of Krishna Sweets mysore Pak.The one I made tasted nearly similiar to that of the one at Krishna sweets.For the ones who are not aware of Krishna sweets..It is a famous sweet shop at Coimbatore which sells very soft and tasty  ghee mysorepak.

 

BEWARE...This dish consumes lots of ghee..So those whose are diet conscious please skip this post.They would not taste good if the ghee amount is reduced.Once in a while we can make this for any very special occasion.

 

I made many trials while making this.For the first two trials when I tried to reduce the ghee quantity it turned out very hard.After 2 trials I sticked on to the amount of ghee and was a super hit.So no compromises on ghee quantity..

 

Yes.. Krishna sweet mysorepak can be made at home...Hurray!!!I was so excited after it turned out so well....

 

For the recipe please press READ MORE

Sweet Sukhiyam/Seeyam

Sukhiyam or Seeyam........Call it by any name.....The taste is just unexplainable....Here at Tuticorin we find this Sukhiyam at all small stalls where they make bajji and pakodas....I had been longing to taste it but the quality with which they are made(on the road side) made me to avoid getting it......Me..as a native of vellore had tasted this Sukhiyam with the outer batter of maida...But after scanning through the culinary expert Mrs.Mallika Badrinath's book I learnt the art of making Sukhiyams with the rice and urad dhal as the batter..It tasted many times tastier than the maida batter...From then on, when I make the idli batter I make this batter too ready and refridgerate it...The inner pooram too I make it ready and refridgerate it for 2 days..So I make these hot hot Sukhiyams when the kids want it..

When  I run out of this Sukhiyam batter, I make a mixture of maida with  1 Cup of Idli Batter as  the outer covering for the sukhiyams.I keep substituting the inner pooranam with green gram ,paneer,Khova, etc and give a variety of Sukhiyams to the kids....

For the recipe please press "READ MORE" below....