Saturday, August 24, 2013

Paal poli[Easy sweets recipe]

Paal Poli I could attribute this only with Avani avittam as my mom diligently makes it during this day…This time I had a fluctuation whether I can make pooran poli or paali poli finally confusion ended as my MIL preferred paali poli…This time avani avittam was on a weekday and so I made the pooris the before day all I did during avani avittam was dip the pooris in flavoured milk and eat it and relish the taste..This requires simple ingredients but taste is always yummy :)

Paal poli



Maida 1 cup+1 tsp for dusting
salt 1/2 tsp
oil 1 cup(you can added if needed)
Milk(full cream or partial cream) 1/2 litre
Sugar 1tbsp(you can add more if needed)
Cardamom powder 1/2 tsp
water as needed



1.Ina  bowl add maida and salt..mix well…add water and form a dough similar to chapathi dought…If you feel the dough is dry then you can add a tsp of oil…Let the dough rest for 10 minutes..

2.After 10 minutes pinch a small ball from the dough…dust it in maida and using the rolling pin roll it to thin circle…Let the circle be medium   in size…Holding one side of the circle close it so that one side touches the other…Seal the ends well with your hand so that the ends does not open when you put it in oil…

3.Heat oil in a wok and when it is hot simmer the stove and drop the folded pooris…Wait it till turns golden brown color…Drain it from oil and put it in a vessel…Repeat the process for the rest of the dough.

4.Now add milk in a vessel and allow it to boil..,.When it reaches to the brim…Switch off the stove…add sugar and cardamom powder to it and mix well.,..

5.When it is still hot,using a tong dip the pooris in the flavoured milk for half a minute and take it out…Ensure both the sides of the pooris are dipped in milk…Repeat the process and arrange it in a plate…Pour the floured milk on top of the pooris if you want the soggy version…Enjoy the softy softy paal poli.


1.My mi have a habit of dipping the pooris first in hot water and then in the flavoured milk..This way the pooris get soggy texture even during the first dip in the flavoured milk :)

Saturday, August 10, 2013

Masala Tea[Easy tea recipe]

Saturday and Sunday are meant to try new dishes at home.Weekdays my MIL takes care of the cooking activities  and I help her in cleaning activities…sometimes even during weekdays if I  come to home from office early before  by 08.00pm I make dinner…So weekends I take the charge and try something or the other..My FIL makes the morning decoction and I have the habit of wrapping our tea time at 03.00pm…Some days we   run out of coffee decoction and we don’t like to have instant coffees…In such cases tea comes as respite…Normal tea is sometimes boring so I try either ginger tea,cardamom tea or masala tea…I will post the other tea recipes sometime soon…Masala tea is just flavorful with the blend of all the spices…Sipping a hot cup of masala tea on a raining day is what I like the most :)Now off to the recipe…


Masasla tea


tea powder/tea leaves 3tsp
sugar as per the need
cardamom powder 1 tsp
bay leaves a small leaf
cloves 5
cinnamon 2 small sticks
ginger(peel the skin and smash it well using a pestle and mortar) 1 small piece smashed
water 1 cup
boiled milk 1 cup



1.Boil milk and keep it ready.

2.In a wok add water,tea powder,cardamom powder,cinnamon sticks,bay leaves,cloves and smashed ginger and allow it to boil…

3.When the mixture boils well and comes to brim…simmer the stove and allow it to boil well…This helps to get a thick and flavorful essence…Let it boil for 5 minutes…

4.After 5 minutes switch off the stove and filter the contents to get only the essence.

5.Take a tumbler add sugar.Add the prepared essence to 1/4th of the tumbler and pour milk…Mix well and enjoy the masala tea.Use more essence if you need dark tea.



1.You can use tea leaves in place of tea powder.Here I do not get good tea leaves and so I use tea powder.

2.Instead of preparing the essence first you can directly add all the spices in the milk and allow it boil well and then you can strain and serve it hot :)

Friday, August 9, 2013

Akkaravadisal[Festival sweet recipe]

Adi (tamil month) is always special…We get up early, offer pooja and prepare neivedhya…Of course it would be a week day but then I do pooja  and rush to office…Thankfully today is holiday and I could prepare my neivedhyam leisurely.
I hardly remember  the taste of akkaravadisal…My mom or MIL have never prepared it till date or rather I never had an opportunity to taste this…After several searches I decided to follow my own recipe…I have heard people making chakkarapongal without milk but I have the habit of making it only with milk and sans moongdal so for me the akkaravadisal would be ditto my chakkarapongal recipe but the extra ingredient would be moong gal…
My boy loved this…It is rich in iron because of jaggery…The milk in it has calcium…What else you need?A power packed sweet must try dish…


Rice-3/4 cup
Moong dal:1/4 cup
Milk(not boiled)-3 cups
Milk(boiled)-1.5 cups
Ghee-2 tsp
Cashews and raisins-few
Cardamom powder-1/2tsp

1)Add moong dal and rice together.Wash it for 3 times…Drain water and add it in pressure cooker.

2)Add 3 cups of milk(unboiled milk) and mix it well…Let it cook for 5 whistle.After that simmer the stove for 5 minutes and switch off. Allow it cool.

3)Once it gets cooled,open the lid and smash the contents with a laddle…Ensure you smash it so well…This helps to have a creamy texture…

4)Again place it in stove and add 1.5 cups of milk(boiled) and mix the contents well…simmer the stove and let it cook till it becomes semi solid..Add the roughly powdered  jaggery and cardamom powder and stir well…Simmer the stove and wait till the jaggery melts…Once it melts make the flame to high and stir for few minutes till it reaches to a thick semi solid consistency…Switch it off…once it cools the mixture would turn solid…In a separate wok add 2tsp of ghee and roast the raisins and cashews. Add this to the akkaravadisal and mix well J And then it gets ready for serving…You can add a tsp of ghee over the  top of akkaravadisal and serve 


1)Instead of jaggery you can use sugar as well.

2)You can even dry roast moong dal and rice and then proceed as above…Being lazy I skip this step…

3)You can even add the saffron soaked in milk into the mixture…I did not have it so skipped J