Wednesday, June 14, 2017

Doodh Dullaari

Doodh Dullaari is a Pakistani fruit custard, perfect dessert for  Ramadan and Eid  as well as cool summer treat.


For custard

Milk – 1/2 ltr

Custard powder – 1 1/2tbspn
Badam pista flakes – 1 tbspn

Sugar – 2 tsbpn (or) Sweetened condensed milk  90 ml


Chiquita – 1
apple - chopped 1/4cup
pomegranate - 1/4 cup
green and black grapes - each 5 nos

for Granishing

small gulab jamoon - 5 nos
small rasagulla or big- 5 nos

Agar agar - Jelly or any jelly

saffron - few

for agar agar jelly  preparation

Agar Agar  -  10 gram
Sugar – 75 gram
Essence  - Red or  green or both
Water – 400 ml


Powder the Agar agar and dissolve in the water

Add sugar and stir it.
After the water reduces to ¾ cup, divide the agar agar and put it in a separate bowl.

Mix the green essence in one plate, in  another plate  mix the red essence.

Let it cool for few minutes and cut into desire shape.

This recipe was last year published in kungkumam thozi monthly magazine 2016 - Ramadan Recipes

Custard Preparation 


 In a wide pan,   add milk and custard powder.

 Mix without any  lumps and boil for.5mins

Add sugar, badam flakes and  again boil for 3 minutes.

It will become creamy.

Let it cool.

Cut the banana into round shapes.add apple, grapes and pomegranate into  prepared  custard.
add gulab jamoon , rasagulla and prepared agar agar jelly and mix well

sprinkle saffron. Let it cool. 
Enjoy colourful dessert

Note: Here i used white rasagullla you can use mini colourful rasagulla.

Pineapple flavor Custard with agar agar

One my  Friend from Singapore Apsara
Tried my recipe and send this below picture

Monday, June 12, 2017

Sweet Mango Agar Agar

Ramadan Special Agar agar 

 In restaurants,   they use it mostly  for desserts and  ice cream, We will make this agar agar pudding with  lots of flavors  during Ramadan season. Agar agar is like Jelly.   Kids will enjoy this jelly much.

It cures mouth ulcer and stomach ulcer.  Its great to have it during summer time.

Sweet Mango Agar Agar


Agar Agar  -  20 gram
Sugar – 50 gram
Mango essence – 2 drops
Water – 400 ml
Milk – 200 ml
Mango puree 100 m


Powder the Agar agar, soak it in a 400 ml water
Add sugar and. boil for 10 minutes
After the water reduced to ¾ , strain the content. Add milk and boil for another 5 minutes now add mango essence and mix well.
Let it cool little (outside3 minutes) and add the mango puree and stir it continuously and pour it in a thali plate.

 Let it cool For 15 minutes and keep it in the fridge , leave it to cool for about 2 hrs. While serving cut the mango agar agar into  desire shape and sprinkle with pistachio flakes

Note don’t add mango puree into the hot milk otherwise it will curdle
Instead of mango puree you can use Strawberry  puree, dates and banana puree and anything of your taste.

Instead of water or milk you can add coconut water.

Normally we can make this agar agar in many ways like plain agar agar, milk agar agar, tender coconut agar agar, fruit agar agar, nuts agar agar, sogo agar agar.

Linking to Food 52

Saturday, June 10, 2017

Pumpkin Pola - Pumpkin Pudding

Pola is a keralite traditional Ramadan (Sweet) Pudding Recipe which is cooked in a  tawa on slow flame
Mostly they cook many variety of pola like carrot pola, thari pola,bread pola,chicken pola . I prepared it with pumpkin and the taste was amazing.

Yellow Pumpkin Pola (Puddding)

Kerala Special Ramadan Recipe


Yellow pumpkin –  ¼ kg grated
Egg – 4 nos
Cardamom powder –  1 tspn
Sweetened Condensed milk (milk Maid) – 4 tbspn
Milk – ¼ cup
Maida (plain flour) 2 tbspn
Ghee 2 tbspn
Cashew nuts  - 50 gram
Pistachio flakes – 1 tbspn

Roast and cook grated yellow pumpkin in a ghee.In a mixie add yellow pumpkin sweetened condensed milk (milk maid) egg, cardamom, maida blend together to thick consistency
In a wide pan roast the nuts in golden brown and keep separate
In the same pan add ghee and pour the blended mixture ....close the lid and cook on slow flame for 10 minutes
Now sprinkle the roasted cashew nuts and cook again for 5 minutes

Now very carefully flip it into another pan and cook the other side in a slow flame 5 minutes.transfer into serving plate and sprinkle with pistachio flakes

My first post for MFB Challenge

Sunday, May 7, 2017

Turmeric Root Dosa - Manjal Dosa

Colourful Medicated Turmeric root Dosa.

Recipe Source: Chandra Padmanabhan's Turmeric Dosa.  I picked this recipe from  Priya Srinivasan Blog

Crispy Turmeric Root Dosa

Raw rice 1 ½   cup
Idli rice – ½  cups
urad dal – ½ cup
methi seeds/fenugreek seeds 1/2 tspn
grated fresh  turmeric root – 1 inch piece
Salt to taste

gingly oil or ghee - required qty


1.  Wash and soak rice and dal separately. Soak the fenugreek seeds along with urad dal. Let this soak for 3 hours. 
2.  Drain the water from urad dal and methi seeds grind smooth batter and remove the batter to a clean bowl
3.  Now drain the water from rice and turmeric root and grind smooth batter.
4.  Remove the rice batter and mix both batter together
5.  Let the batter sit overnight or at least 6-8 hours to ferment. Add salt to the batter and mix well. Heat a flat tava/dosa pan,
6.  Rub with litter onion and oil pour a ladle of batter in the center of tawa and spread it slowly thin big circle, drop the gingely oil or ghee around the dosa let it cook medium flame till  it becomes golden brown ( top portion should cook completely) fold half to dosa and remove from pan. Serve with your choice of side dish.

Note :In this dosa priya used idli rice , i used here both raw rice and idli rice.

Turmeric Root 

Turmeric is used for arthritisheartburn (dyspepsia), joint painstomach painCrohn's disease and ulcerative colitis, bypass surgery, hemorrhage, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems, Helicobacter pylori (H. pylori) infection, stomach ulcers, irritable bowel syndrome (IBS), gallbladder disorders, high cholesterol, a skin condition called lichen planus, skin inflammation from radiation treatment, and fatigue.

This recipe goes to Srivalli's cookng from cookbook challenge  May 2017

Tuesday, May 2, 2017

Banana Ice Cream

Banana Ice Cream


Banana – 1 Medium
Cardamom powder – ¼ tspn
Custard powder – 2tbspn
Sweetened condensed milk  - 2 tbspn
Milk – 200 ml

For garnishing
Badam pista flakes
Dry cranberry


1.   Boil milk with cardamom powder.Separately mix 2 tbspn of  custard powder in cold milk then  add this mixture into boil  milk slowly.
2.    Make sure there is no lumps and boil for 2 minutes.
3.   Stir it continuously and remove from the heat, leave it to cool.
4.   After cooling add banana and condensed milk in it, and then blend well.
5.   Transfer the ice cream mix into a container close it with a lid and keep it in the freezer for 2 hours.
6.   After two hours take the mixture from the freezer and run it in a mixie buzz mode 2, 3 times and pour the ice cream mix into   ice cream mould keep it inside the freezer once again for 6 to 8 hours.

7.   While serving garnishing with badam pista flakes and cranberry

Very perfect for cool summer

Sunday, April 30, 2017

Puli rasam

Recipe Source: Chef Damu

Puli rasam

Tamarind – one small lemon size
Water 400 ml

For coarsely grinding
Whole pepper
Curry leaves

For tempering
Oil or ghee
Mustard seeds
Methi seeds
Curry leaves
Whole red chilli


Soak tamarind in a hot water extract the juice.
Coarsely ground garlic , curry leaves, cumin, whole pepper
Add this with tamarind juice
Heat oil in vessel temper with mustard seed, methi seed, curry leaves and whole red chilli
Add the tamarind mix and cook on low flame for 7 to 10 min ...bring to boil.  transfer it to a serving bowl garnish with coriander leaves

linking this to Srivalli's CCC chellange April 2017

Puli rasam, Tamirind rasam. Indian Soup

Tuesday, April 11, 2017

Dill Leaves Falafel Sandwich with Kuboos and Samoon

This recipe was  published in Kungumam thozi ((குங்குமம் தோழி) Ramadan Special 30 vegetarian Recipes on 15.06.2016 issue

Dill Leaves Falafel Sandwich

Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The fritters are now found around the world as a replacement for meat and as a form of street food.
I am regularly preparing various ways like indian falafel,falafel, dil leaves falafel. It is my family's favourite.

For Falafel

Dill leaves – 1 bunch
White channa – 200 gms
Garlic – 3 nos
Cumin seeds – 1 tbspn
White sesame seeds – 11/2  +11/2 tbspn(roasted)
Baking powder – 1 pinch
Onion  - 1 no chopped
Green chilli – 1 big
Salt to taste
Oil – for deep fry
Soak the channa whole night, wash and chop the dil leaves finely,
Roast the cumin seeds separately.
In a mixie jar put the soaked channa, garlic, onion, dil leaves, salt, baking powder, green chilli, roasted cumin seeds, half of the roasted white sesame seeds then grind coarsely for 3/4th done.
In that grinded paste add the balance sesame seeds and mix it, make small balls from the mixture, make a plum size ball and gently press them and deep fry in hot oil until nice golden brown.
The crispy Dill leaves Falafel ready.

Dipping Sauce

mayonnaise - 3 tbspn
garlic - 1 pod
curd - 1 tbspn
olive oil 2 tspn
Blend everything in a blender.

For sandwich

need readymade kuboos or long bun (samoon)
cheese slices
carrot and cucumber cut into match stick size

Serving suggestion

Take a bun or kuboos spread the dipping sauce on it. Arrange it into a sandwich form.
Enjoy homemade healthy Greene falafil sandwich