Tuesday, November 24, 2015

Carrot chutney without coconut

Carrot chutney
Carrot chutney

For working women, making idli, dosas for breakfast and dinner saves time and energy. But making different side dishes daily is a nightmare. How about a healthy chutney without coconut ? Yeah, this carrot chutney recipe comes as a wonderful side dish for idli and dosas. Try out this carrot chutney at your home and share your feedback in the comments section below.

Ingredients (serves for 4)

Carrot - 3 (medium size)
small onions - 10 - 15 nos
oil - 2 teaspoon
mustard seeds - 1 tsp
curry leaves - few
urad dal - 1 tsp + 3 tsp
gram dal / channa dal - 3 tsp
garlic - 5 -6 cloves
water - 1/4 cup [ 1 cup size = 240 ml ]
red chili - 3 (big size)
salt - as needed


  • peel off the carrot skin and cut into big chunks. Peel off the skin from small onions and garlic as well. Keep it aside.
  • heat a vessel with 1 tsp of oil
  • add 3 tsp of urad dal, red chili and 3 tsp of channa dal
  • fry till it becomes golden brown in color
  • add onion and garlic
  • fry till the onion becomes transparent
  • add the carrot pieces, salt and water
  • cook covered for 5 minutes
  • switch off the flame after 5 minutes and let it cool down
  • once it gets cooled down, grind everything by adding little water if needed
  • heat 1 tsp of oil in the same vessel and temper the items - mustard seeds, 1 tsp of urad dal and curry leaves
  • once the mustard seeds splutters add it over the grounded carrot chutney
  • Serve as a side dish for idli and dosa varieties. 

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Sunday, November 8, 2015



One more sweet dish for Diwali. This year I am making Adhirasams along with my mom as her recipe never goes wrong. Hurrah!!!  Last time when I made it alone, it came very hard. :(

For those who don't know about this Indian sweet, Adhirasam is a Indian sweet from tamil cuisine. Its made of raw rice and jaggery. We usually make adhirasam during festival time. My sister is a big fan of this sweet, so my mom makes it for festivals especially Diwali.

Enjoy making this delicious sweet at your home and share your feedback in the comments section below.

Ingredients (makes around 60 - 70 adhirasams)

Raw rice - 4 cups [ 1 cup size = 240 ml ]
crushed jaggery - 2 cups
cardamom / elachi - 3
oil - for deep frying


  • Soak raw rice for 15 minutes and then drain the water completely. 
  • Don't make the rice dry. Moisture should be there.
  • Grind the rice in batches in a mixer to a fine powder. (Not too fine like store bought rice flour, it has to be slightly on the coarse side)
  • In the final batch, grind the rice along with the elachi / cardamom
  • sieve the grounded rice. Keep the flour pressed and covered to keep the moisture content.
  • Add the jaggery in a vessel, sprinkle some water and boil it
  • jaggery will get dissolved in few minutes. boil it until it reaches one string consistency. 
  • To check it, just pour one drop of sugar syrup in a glass of water, if it does not dissolve, then the syrup reached the correct consistency. The consistency is more important while making the adhirasams.
  • filter the jaggery syrup and pour it over the sieved rice flour
  • mix it gently using a ladle or spatula
  • when you mix continuously, the jaggery syrup will get nicely blend with the rice flour and forms like a smooth dough. Transfer it to an airtight container and keep it aside

  • initially the dough will be sticky and gooey but when you set it for 12 - 24 hours, the dough will become thick
  • it is best to make adhirasams after keeping the dough for 12 hrs at least in room temperature. It stays good even for 4 - 5 days if refrigerated.
  • after 12 hours, divide it into equal sized balls. If the dough is too dry then you can sprinkle some water. The dough has to be loose, otherwise adhirasams will be hard and chewy.
  • heat oil in a vessel for deep frying
  • Apply some oil in a ziploc or any other clean plastic cover. take one ball, press it gently and form a circle. Don't make it too thin as it will make the adhirasam crispy. Check the size in the picture below. You can apply some oil in your hands if the dough sticks to your palm when pressing.
  • put a hole in the center to make sure the center part is also cooked properly
  • drop it in the heated oil. The flame should be kept in medium.You have to deep fry the adhirasams one by one. 
  • Once it rises up, immediately flip it and cook. Once it reaches the golden brown color, drain it from the oil
  • repeat the process for the rest of the dough
  • drain the excess oil in a paper towel and let it cool down
  • once cooled, store it in airtight container.
  • Just in case, if your adhirasam comes out hard, then before serving, steam it for 4 - 5 minutes in Idli cooker or pressure cooker to make it soft :). 
  • Some people add dry ginger powder. That gives an additional flavor to the adhirasam. I personally don't like that taste and flavor so I didn't add. If you prefer adding dry ginger powder, then you can add 3 pinches of it along with the elachi.

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Thursday, November 5, 2015

Badusha / Balushahi



As there is only 5 more days to go for Diwali, presenting you a soft and delicious sweet recipe "Badusha" or "Balushahi" that you can make at your home for this Diwali. This recipe is exclusively simple to make yet tastes yummy.

I never thought I can make Badhusha at home as we usually eat store bought since childhood. I made these for last diwali and my husband said WOW. For this year, we are lucky to stay with the family, so I am going to make this again as everyone in my family loves eating Badushas anytime. You can also try making this simple sweet dish at your home and surprise your family members.

Ingredients (makes around 12 pieces)

All purpose flour / maida - 1 1/2 cups [ 1 cup size = 240 ml ]
Butter + oil - 1/4 cup + 1/8 cup
baking soda - 2 pinches
curd - 1 1/2 teaspoon
sugar - 1/2 teaspoon
water - 1/4 cup approximately
oil - for deep frying
almonds or any other nuts - for garnishing (optional)

For the syrup:

sugar - 1/2 cup
water - just to immerse the sugar
rose essence - 1 drop  (optional)


  • melt butter

  • add oil, baking soda, curd and sugar to the melted butter and mix well
  • add flour to the mixture and mix to get a crumble texture
  • add water slowly and form a smooth dough. [ Note: You may not need the whole 1/4 cup sometimes, so be careful in adding the water while kneading the dough ]
  • knead well at least for 5 - 10 minutes to get a smooth texture
  • make 12 equal sized balls 
  • you can make badusha in two shapes. You can either flatten a ball to a round shape and make a hole in the center [ like the shape of a doughnut ] or you can pinch of the edges and fold it inwards and repeat the same to get it like a rim [ shown in the below picture ] . Make 12 such badusha and keep it aside
  • in a pan, add 1/2 sugar and water just to immerse the sugar and boil it until you get one string consistency. You can check the one string consistency by pouring one drop of sugar syrup in 3 teaspoon of water, the syrup will not get dissolved in water. 

  • You can add one drop of rose essence in the syrup if you like its flavor. This step is purely optional.
  • when making the syrup, you can heat the oil for deep frying in parallel
  • once the oil is heated, keep it in medium flame and then add the shaped badusha in the oil
  • fry it until you get golden brown color on both sides. [Note: if the badusha dissolves in oil, then you might have added excess oil or butter. So to adjust that, you can add little more flour, knead it again and then make shapes and fry it. Add butter and oil just as the quantity given above, if you reduce butter quantity then you may not get soft badusha ]
  • drain the excess oil in paper towel and immediately add the badushas in the sugar syrup

  • once it gets coated nicely, take it out of the syrup and let it dry completely

  • Garnish it with grated almonds or any other nuts if you like. 
  • Enjoy making this sweet for diwali or for any other festival at your home.  It stays good for a week at least. Do not refrigerate,it will become hard. 

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