Skip to main content

My Second prize "South Indian Dishes " book and " Mysore Kheer "

Very happy to post my first prize for winning the Second @ Masterchef Contest conducted by Divya pramil ( ) long back...
Sorry Divs for posting this very late... I received a lovely book " South Indian Dishes " by Meenu Gupta . It has lots of delicious recipes with clear n easy procedure...Thanks Divya for choosing such an amazing book....
I wanted to try one recipe from her book and dedicate to her to convey my Thanks...That's the reason for delay in posting this!!!!
Here is the recipe...

Mysore Kheer :

Ingredients :

  • 1 1/2 litre Milk
  • 50 gms Rice
  • 1 Tbsp Bengal gram
  • 1 Tsp Cardamom powder
  • 2 Tbsp Fried Cashewnut / Badam
  • 2 Tbsp Raisin
  • 1 Tbsp grated coconut
  • 1 Tbsp Ghee
  • 150 gms Sugar

  • Heat ghee in a frying pan. Add rice and gram.
  • Fry for 2 minutes and add milk.
  • Reduce flame after a boil and cook on low flame.
  • When milk is reduced to half, rice n gram is cooked, add cardamom, raisin, coconut and sugar.
  • When sugar is dissolved, add cashew / Badam. Boil for another couple of minutes.
  • Serve hot or cold.


  1. congrats dear.. you deserve it..

  2. Congrats Priya, mysore kheer looks yummy.

  3. wow congrats dear... very nice n yummy kheer... wish to see the book too...
    Today's Recipe - Tea

  4. Congrats Priya. Love your Kheer too...

  5. Congo Priya.... Really inviting Kheer....

  6. Congrats Priya! wish you many more like this. Kheer looks delicious

  7. Wow kheer looks yum I haven't tried this must try it :) And hey thanks dear for posting about the prize I did not expect this its a total surprise for me :) Hugs :) I love her recipes so much hope you find this book useful :)

    Easy Mushroom Curry / Mushroom Kulambu
    60 Days to Christmas - Event & Giveaway

  8. Get your Summer Collections with over 50% discounts now!!!


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …