Recipes From My Kitchen

These eggless peanut butter chocolate cookies are the best thing to happen in my kitchen for a while now. They’re so delicious and easy to bake. The cookie dough comes together in no time. The recipe calls for dark cocoa powder and for this I have used Indian Natives Absolute Dark Cocoa Powder . This Cocoa is grown in the farmlands located in the river banks of Anaimalai, Tamil Nadu. The farm is 100% pesticide free and organic and managed in a sustainable way. These cookies are chewy, easy to make, delicious, chocolaty, crisp on the edges, and most certainly addictive! The only patience-testing part of making these eggless peanut butter cookies is the resting period. I rested my dough in the for 30 mins. Don’t skip this step otherwise the cookies will spread too much in the oven. Ingredients: 75 gms butter, room temperature, 50 gms caster sugar​​, 50 gms brown sugar,​​ 65 gms peanut butter, 35 gms fresh cream, 3 gms vanilla, 3 gms salt, 1.5 gms baking s...

A rich, whole wheat sweet commonly made in the Indian households for various occasions or festivals. This Atte Ka Modak is a simple recipe with few ingredients, but the texture and taste is just amazing! These atta modaks are very easy and quick to make and are perfectly sweet. Atte Ke Modaks are wholesome and nutritious and have a good shelf life. This simple modak recipe has remained popular since ages and is mainly prepared during festivities. This simple preparation comes handy for those who find it difficult to make Traditional Steamed Modak or Ukdiche Modak or Talniche Modak or Fried Modak . Ingredients: 1 cup whole wheat flour, 1/2 cup ghee, 3/4th cup grated jaggery, 1 tbsp pistachios, chopped, 1 tbsp almonds, chopped, Few strands of saffron, Method: Melt the ghee in a heavy bottom pan. Add the whole wheat flour and mix well. Continue sauteing on very low flame. Add in the chopped nuts and continue sauteing until you get a nice roasted aroma an...

Fried Modak is a festive Indian sweet made with a delectable filling of coconut with aromatic saffron & cardamom wrapped in thin layer of dough. These bite-sized dumplings are then deep-fried to a crisp golden brown perfection. I grew up in Maharashtra where these “Talniche Modak” are typically made on the auspicious occasion of Ganesh Chaturthi festival. Talniche simply means fried. Also known as Modaka or Modakam  or Kozhukattai in South India, these sweet dumplings have heavenly stuffing made with coconut, sesame seeds or sweet lentils. Whatever stuffing you choose, these sweet Indian fried modaks will be wiped out in no time. These fried modaks are a must-try in addition to the traditional steamed modaks or ukadiche modak . Every bite of these fried modaks are packed with the perfect combination of sweetness, flavor and crunch, making it an easy and delightful festive offering. Makes - 18 medium-sized modaks Ingredients: 1 cup whole wheat flour, ½ tsp ...

With the advent of the Ganesh Chaturthi festival, the ten-day pomp and splendor would fill the air with positive energy that is unbeatable. There is something about this festival that gives an untold power to go through the entire 10 days with a lot of zest and energy. Legend has it that Lord Ganesha was created by Goddess Parvati out of dough. It is said she asked Him to keep a watch while she had a bath. Legend goes on to say how Lord Shiva came and Lord Ganesha did not allow Him to enter. This infuriated Lord Shiva who cut of Lord Ganesha's head. Goddess Parvati was inconsolable so Lord Shiva asked to bring the head of the first living being. Lord Shiva's attendants saw an elephant and brought its head. Lord Shiva fixed this head on the human body and thus Lord Ganesha was born. This day is celebrated as Ganesh Chaturthi. Amongst the Indian states Maharashtra is a prominent state celebrating this occasion with splendour and pomp. Maharashtra sees families b...

For most of the festivals like Varalakshmi Viratham or Vinayaka Chaturthi, we have custom of making Thengai Purana Kozhukattai also known as Ukdiche Modak or Steamed Modak . Not only for festivals, even for the monthly Shankatahara Chaturthi, many of us have a tradition to make kozhukattai. Ammini Kozhukattai are the small dumplings (kozhukattai) made using the leftover dough that we use to make  Kozhukattai . We usually prepare this on Ganesh Chathurthi as an offering to God. Ammini Kozhukattai is an easy to do snack.   The key ingredient is leftover Kozhukattai dough (Outercover of modak). This Kozhukattai is so simple and easy to make. First, we need to make tiny balls out of the leftover dough and we need to steam cook those tiny balls, and then we need to prepare a yummy tempering and toss the cooked Kozhukattai and its all ready! We can toss it up with spices, coconut and other ingredients to make it as per your liking. Very good for breakfast or evening tif...

One of the most popular Indian sweet, besan ke laddoo never fails to impress anyone! These round sweet balls are made by roasting the gram flour and ghee together and then adding sugar tagar to make a thick mixture that is then formed into delicious, melt-in-your-mouth balls. It is perhaps one of the traditional recipes passed on by generations and is typically made during festival seasons. Each state in India has its own unique variations to these generic laddoos which differ with ingredients. Yet there are some common laddoo recipes made across India without any alterations to it, and besan laddoo is one such recipe. Makes 20 medium-sized laddoos Ingredients: 250 gms besan/chickpea flour, 250 gms tagar, 250 gms ghee, 1/4th cup muskmelon seeds or chopped pistachios or choice of dry fruits, 1 tsp cardamom powder, 1/4th tsp nutmeg powder (optional) Method: For Tagar: Take sugar in a pan, add 1/3 cup water and cook until sugar dissolves. Stir it in th...

Semiya payasam / Vermicelli Kheer is a delicious Indian dessert –  it’s rich, delicate, creamy and extremely delicious! The best part of this payasam is that it can be served either hot or chilled depending on your liking. Commonly known as kheer in the northern parts of the country and payasam in the south has many interesting legends and myths associated with the origin of this dessert. People in the south relate to a folktale in Ambalapuzha in Kerala, some link it to Puri Jagannath temple in Orissa, where it was served as Prasad, it was mentioned in the Padmavat of Gujarat in the 14th century and it is also mentioned in Ayurveda. So, this dessert is there from the ancient times, evolved and adapted to its current time. Not just in India, but this milk-based pudding is famous throughout the world in various forms. From rice pudding in the West to  ksheer birinj  in the middle east, this dish has its imprint throughout.  It is loved and even revered by many ...