Bakshanam :

Deepavali Mixture

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One of the 'must' make during deepavali is the Mixture. This can be easily prepared in large quantiies and makes easier while distributing to friends and neighbours. My mother always makes lot of varieties of the deep fried snacks to fill[...]

Tirunelveli Halwa

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The wheat halwa is my most favoured sweet. As I mentioned once earlier, I learnt this from my grandmother, my dad's mother. She was very good at making mouth-watering sweets. Her mysurpak, halwa and polis used to be delicious. My mother's[...]

Jantikalu for ICC

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This month's recipe for the Indian Cooking Challenge announced by Srivalli and tried by all the members was the jantikalu or murukku famous South Indian savouries. With the festival season upon us, all of us geared ourselves to try it out.[...]

Choco Almond Burfi

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Nupur wants us to make use of some ingredients we have bought for some random dish and have simply pushed it right to the back row of the kitchen shelf, at the same time you use it in a recipe from a fellow blogger. The event is BB4:[...]

Making Khova for sweets

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Deepavali is right around the corner and I am sure most of you are very busy shopping and preparing sweets and savouries. I started off my bakshanam galore yesterday with my usual Thirattippaal. I am not sure why, but I will not deviate from this[...]

Rose flavoured maida cake

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Have you ever wondered just a clap of thunder and a random song can bring back loads of memories. It does to me, of one fateful rainy October night of 1971. Our childhood home in Namakkal was in the then fashionable extension area of the town.[...]

Deepavali with Gulab Jamuns

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Deepavali around, Srivalli intended that the members of the Indian Cooking Challenge try making gulab jamuns the traditional way. A sweet indulgence indeed befitting the season. Three choice recipes were found from other blogsites[...]

Oattu Pakoda or Ribbon Pakodas

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The oattu pakodas/ ribbon pakodas are an anytime snack, in the sense they are very easy to cook up anytime. though it is better to soak, drain, pound,seive and use the rice flour, it is not a must. They turn out very well with store bought[...]

Adhirasams for Karthigai Deepam

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I am very fond of adhirasam. When we were young our grandmother and mother used to make every festival special, cooking as per tradition. Patti goes a step ahead and makes the sweetmeats separately so that she can feed us even before[...]

Pori Urundai - karthigai special

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Pori urundai is yet another neivedhyam for the Karthigai deepam festival. Some families have the tradition of just mixing the jaggery syrup to the puffed rice, while others make pori urundais. Ideally, the festival urundais are made with[...]