ShortBread Sandwich Cookies

Short Bread sandwich cookies was one of the challenges in HBC ,this is a belated post ,yet i would like to post it as soon as possible.I found my co bloggers Viji and Shama akka have done this and posted recently,so i had some company in giving late attendance along with them to HBC.
Coming to this post i found this cookie a very basic and easy recipe,and we can do it with the ingredients readily available at stores.Here is my final click with the recipe below.

Ingredients -For HBC

Recipe Source -
All purpose flour – 3 ½ Cup + more for dusting the work surface & rolling pin
Salt – ¼ Tsp
Unsalted butter – 1 ½ Cup (3 Sticks)
Granulated sugar – 1 Cup
Vanilla essence – 1 Tsp
Raspberry jam or fruit jam of your choice – ¾ Cup
Confectioner’s sugar – For dusting the cut-out cookies.  



  • In a bowl mix together butter and sugar until they are just combined.Add the vanilla to it and mix it once.
  • In another mixing bowl sift together the flour and salt, then add them to the butter and sugar mixture and combined well to make dough.Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Now preheat the oven to 350 F/175 C.
  • Roll the dough ¼ inch thick and cut 2 ¾ inch rounds with a plain or fluted cutter. With ½ of the rounds, cut a hole from the middle of each round with a heart or round shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes
  • Bake the cookies for 20-25 minutes, until the edges begin to brown. Allow to cool to room temperature. 
  • Spread the jam on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioner’s sugar and press the flat sides together, with the jam in the middle and the confectioner’s sugar on the top. 

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BeetRoot-SnakeGourd Kola Urundai

Generally kola urundai,means for non-veg.But here is a simple idea recreate the same using veggies.This kola urundai is a small ball shaped fried dish,which could be served with your rice and also can be taken alone as a snack.It tastes yummy,really.Even though i have made it more than a couple of times,this time i have combined two veggies and made this wonderful  dish out of them.Instead you can also make this dish with a single veggie,either beetroot or snake gourd.

This is a perfectly yummy dish to munch.Tastes better when its hot.


Makes 12-15 balls

Beetroot - 2 no (Medium)
Snake Gourd - 1 no (Small)
Saunf - 2 tsp
Poppy seeds - 1 tsp
Grated coconut - 2 tsp(optional)
Dry red chilli - 3 to 4
Roasted Gram - 6 Tbsp
Small onion - 4 to 5
Curry/Coriander Leaves- few
Salt - as reqd
Oil - to fry 


  • Grate the beetroot and snake gourd .In a mixer powder the roasted gram and keep aside.Again again the saunf,poppy seeds and dry red chillies and grind them .Keep these these two separately in two bowls.In a pan add some oil and saute the grated veggies and add salt and cook them until all the water has been absorbed .
  • Transfer the cooked veggies to another bowl .Meanwhile add the small onions and give a pulse grind in the mixer.Add  the saunf-chilli powder along with the coriander and curry leaves.Dont add the roasted gram all at once.Add the roasted gram powder little by little to ensure they form a dough.
  • Now the veggie mix will resemble like a dough.Take a pinch of ball from them and make small balls out of it.Fry them in oil .
  • Its ready to be served

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Perfect Orange Cake

Orange cake,its my long term plan to make a perfect orange and i finally made it after 2 attempts,and here is my perfect orange cake using eggs.The final product came out so soft and fluffy.I could smell the flavor of Orange, with small tidbits of orange scrapings spread allover the cake.

Generally i don't prefer icing for the cake,unless its for a celebration.So i have done  this cake without icing.If you wish you could make the basic butter cream icing ,added with orange essence ,to make your cake more special.Have a closer view to look at the spongy texture of this orange cake.

I have given the measurements in grams,because i find the cup measurements may vary with people.So for the perfect results ,kindly follow my measurements in grams.So that you may not go wrong anywhere.



All Purpose Flour/Maida -225 g
Eggs -3 No 
Castor Sugar - 150 g
Butter ,softened - 150 g
Orange juice - 75 ml
Grated juice pith - 1 to 2 Tbsp (as you wish )



  • Preheat oven to 180 C .Grease the cake tin with butter and dust them with maida,keep aside.

  • Keep your Eggs and Butter out of the  fridge at least 3 hours before proceeding. Add the eggs in a wide and deep container and beat them in medium speed with your hand mixer until they look frothy.Then add the castor sugar and beat them for a while,say 2 minutes in medium speed.
  • Then add the softened butter and beat in low speed.Don't over mix it.Then add the fresh orange juice and zest of orange and mix them with a wooden ladle,don't use the mixer for this last step.
  •  Fold in the maida little by little at a time and mix with the wooden ladle.Don't drop all the flour into the batter,add 2 to 3 Tbsp of maida at a time,to ensure even mixing.
  •  Pour the batter into the greased cake tin and bake for 30 -40 minutes.Mine got baked in 40 minutes.Insert a toothpick ,to ensure the cake is cooked,at the center of the cake and if it comes out clean the cake is ready,else bake for few more minutes.

See my orange cake out of the oven.

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Spicy Fried StringHopper/Kaara Idiyappam

A spicy version of an Idiyappam can  usually be made only in home kitchen's,because they are not available in shops.As like the regular idiyappam's which are the sweet version ,this spicy version also tastes so good.Compared to your sweet idiyappam's this spicy one's lets you have more,also its a best companion  to the regular idiyappam's.Having both the sweet and spicy Idiyappam's are the best combo for your breakfast.My mom makes this recipe whenever she makes the Idiyappam's.Compared to the sweet one's this spicier one's get's over soon.I am posting here one of my lovely recipe from my Mom's kitchen.I trust you will love it.

You can also make this dish with your left over Idiyappam's.Also it does not require a side dish .If you wish, you could serve it with onion raita.



Serves 3


Idiyappam (Loosened)- 2 bowls
Onion - 1 no
Tomato - 2 no
Green Chillies - 2 no
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Saunf Powder - 1/2 tsp
Grated Coconut - 4 Tbsp
Lime Juice - 1/4 tsp
Water - 1/4 Cup
Salt - as reqd

To Temper

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves -few
Coriander leaves -few


  • First take the prepared Idiyappam's in a plate and gently loosen them with your fingers and keep aside.Chop the onions and tomato also keep them aside.In a pan add the oil and temper with mustard seeds followed by curry leaves.Saute them for a while then add the chopped onions and stir them until they look translucent.

  • Once they are cooked add the chopped tomatoes and cook them for a while.Then add the curry powders and salt give them a stir.
  • Then add the chopped coriander leaves,and grated coconut.
  • Then add the water and cook until all the masala's are well combined with each other.Let the water boil along with the masala for 2 minutes and let them simmer.When the water in the masala looks reduced a bit,add the loosened idiyappams and stir them.Switch off the flame and add the lime juice and mix well.
  • Serve hot

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MilkMaid Payasam - Instant Dessert

MilkMaid Payasam ,its a very quick and easy payasam i've ever made.You can make it in minutes, and the best part of this dessert is ,it requires only few ingredients.If you are in lack of time preparing your party combo's ,you can probably choose this payasam to serve your people.


Serves 4 -5

Thin semiya - 1 Cup
Milkmaid - 1/2 tin
Boiled Milk - 1 Cup
Cashews - few broken
Ghee/oil- to roast cashews
Saffron - 2 -3 strands(Optional)


  • In a pan add a tsp of ghee and roast the cashews and keep aside.Take the thin semiya,in a plate and crush them with your fingers.You can also use the regular ones,where you needn't have to crush them.

  •  In the same pan add the regular milk and few saffron strands.Let them boil,when you find the bubbles add the semiya and allow it to cook.This may take 5 to 7 minutes.Once it looks cooked add the condensed milk and roasted cashews.

  • Serve warm or chilled.


If you get unroasted semiya ,do roast them with little oil/ghee before proceeding.
Instead of semiya you can also add boiled pasta/macroni's.
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Palak Thogayal/Spinach Thick Chutney

Palak or spinach's are green leafy veggies,that has a lot of health potentials associated with it.Spinach's are low in calorie and fat,so could be taken in adequate amounts.It's advisable to take spinach at least twice a week.Cleaning  become's a hectic job while handling the spinach's.But in palak we dont need to worry about that,it consumes one by third of the time required to clean it compared to the usual spinach's.

Usually i use to make spinach's churned or stir-fry with dals,as a usual side dish for rice.Once i happened to taste a chutney made with spinach,from my neighbour Rama Akka.I was addicted to its spicy taste ,and it tasted really good.Impressed with its taste i frequently prepare this chutney for chappathi's dosa's idli's and even for our rice.It goes well with all the above said items.Thanks Rama Akka for sharing this recipe.Here is the recipe below.


Serves 2

Spinach/Palak - 1 bundle
GroundNut - 1½ Tbsp
Coriander Seeds- 1Tbsp
Garlic Pods - 4 to 5
Dry Red Chillies - 2 Broken
Oil - as reqd
Salt - as reqd
Water - for grinding


  • Take the palak leaves.Wash them thoroughly and keep aside.In a pan add the groundnuts roast them ,You can also roast them with a tsp of oil.Let them roast well.

  • Then add the coriander seeds and garlic pods roast them.Keep aside.Take the broken and de-seeded red chillies and fry them.

  • Keep them aside in a vessel.In that same pan add the cleaned palak leaves and saute until leave out all the water.Switch off the flame when all the water has completed drained off.Let the palak cool.After 5 minutes grind them in a mixer.To Grind them ,first grind the roasted items,then add the palak and salt and grind to a smooth paste.You can temper with mustard seeds if you wish.

  •  Its ready now.

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Peanut Butter Cookies

Peanuts are rich in protein.Peanuts gives instant energy.I have generally heard about the peanut chikki's and balls.But today i came to know a new recipe with peanut ,and that too in a cookie category.Viji hosting this month's HBC3 Challenge posted a recipe about peanut butter cookies.I was impressed with the recipe and planned to do a post for HBC3. Finally started to prepare the cookie.This was the first time i made this cookie,was exited while doing each addition to the dish,and waited for the cookie to come out of the oven...Not surprised it tasted too good,as expected.


Crunchy Peanut Butter -1 ½ Cup
Castor Sugar -1 Cup
Unsalted/Cooking Butter -½ Cup(Sotened)
All Purpose Flour/Maida -1 ½ Cup
Baking Powder - 1 tsp
Egg - 1 no


  • Preheat Oven to 350 F/175 C. Sieve together maida and baking powder and keep aside.In a large mixing bowl,add Butter,Peanut butter,sugar and beat well,until smooth.

  • Then add the egg and beat well.Scrap down the side of the bowl and mix well.Then add the flour.

  • Mix well with your palms to make a dough.Take out a small portion out of the dough and make balls ,flatten them and with the help of a fork press across.Bake them for 18-22 minutes.

  • Once ready take out of the oven and allow to cool.Store in an airtight container.

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Spicy Red Hot Chutney/Kaara Chutney

Kaara Chutney,is a hot chutney ,that goes well with your Idli's,Dosa's,Wheat dosa's and also for your Adai dosa. Unlike other chutney's where we add coconut,in this chutney no coconut is added.So we can store it in our refrigerator for more than 3 days and reheat it whenever needed.


Serves 4

Big Onion - 2
Tomato - 3
Urad dall - 1 Tbsp
Garlic Pods - 4 to 5
Dry Red chillies - 3 to 4
Tamarind - a pinch
Curry Leaves - few
Jaggery - 1/2 tsp
Salt - as reqd
Oil - as required
Mustard seeds - to Temper
Water - to grind


  • In a pan add oil ,add the urad dall. Let it turn golden color.Then add the garlic pods,red chillies,tamarind and saute for a while.Then add curry leaves and saute.Keep this aside once fried.

  •  In the same pan add some oil ,fry the onions.When it becomes translucent add the chopped tomatoes,Stir them until well cooked.

  • Now take the fried urad dall combo.Add to the pan.Saute well for about 4 to 5 minutes in medium flame.Switch off the flame,once done.

  • Allow the mixture to cool and grind them along with the jaggery. Temper with mustard seeds and curry leaves.

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Crunchy Apple Salad

There's a famous quote saying,"An Apple a day keeps the doctor away",its absolutely true.Apple has lot of free source vitamins and minerals.The phyto-nutrients,help in maintaining the blood sugar levels.Also helps in reducing the body fat.Regular consumption of apple's can help in burning the fats rapidly.Apple also has a good amount of anti-oxidants,which prevents from infectious diseases and cleanses our system.

I have tried this apple salad in my own method. Here i have added capsicum,walnuts,soaked peanuts and muesli.You needn't use your gas top's to prepare this salad,as generally most of the salad's doesn't require fire.It's a simple and crunchier salad to have with your morning breakfast.If you are planning for a lite breakfast,try to include some salad's as a part of your meal.

 Since apple's have the tendency to feel your stomach full.You can have it when you are on diet.You can also use different colors of capsicum to add more attraction.


Serves 2

Apple - 2 no
Capsicum - 1 no
Grated Carrot - 2 Tbsp
Chopped Walnut - 2 Tbsp
Fresh Ground Pepper - 1/2 tsp
Museli - 2 Tbsp (Optional)
Lemon Juice/Apple cider Vinegar - 1/2 tsp
Chaat Masala - a pinch (Optional)
Olive Oil/Salad Dressing - 1/2 tsp (Optional)
Salt - a pinch


  • I have peeled the outer skin of the apple,because it was wax coated.If you get organic apples,no need to peel out the skin.You can use it directly.Chop the apple's, capsicum 
  • In a mixing bowl add all the ingredients one by one,except the Muesli.
  • If you wish you add olive oil or can omit adding the oil also.
  • Finally when serving add the muesli for a crunchy feel.It's also optional.
  • It can be served now.


  • Can add fresh cream at last if serving for kids.
  • If you dont have museli at home u can also add some oven roasted corn flakes

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Mango Payasam/kheer - A Virtual Birthday Treat for Divya Pramil

 Mangoes are the widely available fruits during the summer period in India. Even though there are more than hundred varieties of  in mango,each variety gives out an unique taste.This mango season is going to wind up in a few weeks here in India.So thought of posting this season's fruit recipe here.As said in my last post, we some friends planned to arrange for a virtual birthday treat for Divya Pramil on her birthday.I chose this recipe to serve her virtual party,as well.This dish comes from her Recipe Index,with a mango flavor.
Here is the link to Divya's Original Post

It's vibrant yellow color gives an unique texture for this payasam. The boiled tapioca pearls adds an yummy look.

 Its consistency is thick and creamy which gives you a full pleasure of having a complete meal.


Serves - 2

Mango Pulp - From one whole Medium Sized mango(I Used Organic Malgova)
Sago/Tapioca Pearls - 1/3 Cup
Boiled Milk - 1 Cup or 3/4 Cup
Sugar - 4 Tablespoon
Saffron Threads - 2 to 3(Optional)
Cardamom pods - 2 Crushed
Cashew nuts - 4 to 5 (roughly chopped)
Badam/Almond slices - 3 to 4
Ghee - 1/2 tsp


  • Divide the ripe mango,keep the seed aside.Scoop out the mango pulp.In a mixer grind them to a fine paste.Keep the mango paste aside separately.Take 1/3 C of sago wash them with water twice or thrice.In a another vessel add required amount of water(1 Cup) and allow them to boil.

  • Add the washed sago an let it cook.The sago turns to a jelly like balls and its volume would have doubled when it is completely cooked.Switch off the flame and keep the boiled sago aside.In a pan add some ghee,then add the crushed cardamom and saute it for 10 sec.Then add the mango pulp/paste give them a mix.

  • The mango paste should cook for at-least 2 to 3 minutes.Then add the boiled sago.Saute them,add the sugar.Remember the mango is generally sweet in nature.Try to add little amount of sugar,so that later you can extra sugar if you find it less sweeter.

  • When the sugar is dissolved completely add the boiled milk and cook for 3 to 4 minutes in low flame. Don't increase the flame,else the milk will give a curdled appearance.

  • Finally add the fried cashew's and add the sliced almonds.Serve warm or chilled.

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