Saturday, December 31, 2011


Recipe source:


  1. Broken wheat/Samba wheat rava(coarsely powdered)- 3/4 cup
  2. Oats(coarsely powdered)-3/4 cup
  3. Ragi (Finger millet)powder- 1/2 cup
  4. Baking soda-1 tsp
  5. Salt- to taste
  6. Yogurt- 2 cups
  7. Grated coconut- 4 tbsp(optional)
  8. Grated carrot-3 to 4 tbsp(optional)
  9. Frozen green peas- 3 to 4 tbsp(optional)

for tempering

  1. Mustard seeds-1/2 tsp
  2. Urud dal/uzhunnu parippu-1 tsp
  3. Channa dal- 1 tsp
  4. Cashew nuts(chopped)- 4 tsp
  5. Curry leaves chopped-1 sprig
  6. Green chilies (chopped)- 2 nos(or to taste)
  7. Oil


  • Combine broken wheat ,oats,ragi powder,baking powder and salt together.Keep aside.
  • Heat oil in a pan ,add mustard seeds and let it splutter.Add urud dal,channa dal, and cashewnuts ,saute till it turns golden brown.Now add curry leaves and green chilies.Saute for few seconds.
  • Combine this with the wheat and oats mixture(as per the recipe you can store this mixture in an air tight container for about 1 week,just add yogurt , grated coconut and veggies just before making idlis)
  • Add yogurt and mix well.
  • Add grated coconut,carrot and green peas (if using) and mix well.
  • Immediately pour the batter into greased idli molds and steam for about 20 minutes.Allow it to cool for a minute before removing the idlis from the molds.
  • Serve with chutney and sambar.

Saturday, December 17, 2011


Recipe source:Cakes and more


  1. All purpose flour- 1 1/2 cup
  2. Light brown sugar- 1 cup
  3. Baking soda- 1 tsp
  4. Baking powder-1/2 tsp
  5. Cinnamon powder- 1 1/2 tsp
  6. Salt-1/4 tsp
  7. Carrot(grated)- 1 to 1 1/2 cups
  8. Water-3/4 cup
  9. Vegetable oil-1/2 cup
  10. Vanilla essence- 2 tsp
  11. Vinegar-1 tbsp


  • Preheat oven to 175 deg C.Line the baking tray with baking paper or use 7 to 8  of these handmade origami paper cake cases like i did(steep by step tutorial included)
  • Whisk together all the dry ingredients(ie. all purpose flour,sugar,baking soda,baking powder,cinnamon powder and salt.
  • Now add the grated carrot and mix well.Keep aside.
  • In another mixing bowl combine all the wet ingredients(ie water,oil,vanilla essence and vinegar.
  • Slowly add this to the dry ingredients and mix until combined(Do not over mix)
  • Pour into the prepared pan/paper cases.
  • Bake for 30 to 35 minutes or until a cake tester inserted into the center comes out clean. 
They make perfect and delicious Christmas gifts!!

Wednesday, December 14, 2011


Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Vatsala of Show and tell.I made these delicious chco rolls from her blog. You can find the original  recipe here.


Chocolate layer
  1. Arrowroot biscuit(powdered)-1/2 packet
  2. Cocoa powder-1 1/2 tsp
  3. Sugar(powdered)-1tbsp
  4. Milk- 1/2 cup(approx)
Coffee cream layer
  1. Butter-1/4 cup
  2. Sugar(powdered)-1/2 cup
  3. Vanilla essence-1/4 tsp
  4. Instant coffee powder- 1/2 tsp


  • Cream butter ,powdered sugar and coffee powder together until light and fluffy.Now add vanilla essence and combine well.Keep aside.
  • Now to prepare the chocolate layer combine finely powdered  biscuits,cocoa powder and 2 tbsp sugar.Add sufficient quantity of milk and knead well to form a soft dough(like chapathi dough).
  • Roll the dough into a 1/4 inch thick sheet over an aluminium foil.
  • Spread the coffee butter cream  on the chocolate layer and start rolling it from the longer side to form a cylinder.(use the aluminium foil to lift and roll the sheet.)
  • Cover this with aluminium foil and refrigerate for 30 minutes.
  • Cut into 1/4 inch thick pieces and serve.