January 29, 2014

Labongo Latika - Bengali Sweet

Recipe Source - click HERE



  • 2 Cups All Purpose Flour / Self Raising Flour (maida)
  • 2 tbsp Sugar (preferably powdered)
  • 1/4 tsp Salt
  • Pinch of Baking Powder
  • Pinch of Saffron, Soaked In 2 tbsp Warm Water
  • 3 tbsp ghee
  • Little Warm Water To Knead The Dough
  • 1 Cup Oil for Deep Frying
  • 20 Cloves


  • 200 gm  Khoya
  • 3-4 tbsp Sugar
  • 1/8 tsp Nutmeg Powder
  • 1/3 Cup Warm Water


  • 1 Cup Sugar
  • 1/2 Cup Water
  • 1 tsp Rose Essence 


  • In a large bowl, combine flour, baking powder, 2 tbsp sugar, saffron water, ghee  and salt. Mix well. 
  • Add water little by little. Knead it to make a smooth dough. 
  • Cover it with a wet cloth and rest for 20 minutes.
  • Divide the dough into 20 portions, by which make 20 equal flat balls and set those aside.
  • In a pan, crush mawa or khoya. Add ½ Cup warm water, nutmeg powder, Sugar in it. 
  • Heat the pan  and keep stirring continuously for about 6-7 minutes or till the mixture thicken. Switched off the flame once done. 
  • Add raisins to the mixture and mix.. Keep it aside and let it cool down a little.
  • Heat a pan and add 1 cup sugar and ½ cup water in it. 
  • Mix rose essence and let it boil. 
  • Two String consistency of syrup is required for this sweet.
  • In the mean time, flat a ball by sprinkling little flour and make poori approx 4” diameter circle or oval. 
  • Take a spoonful filling and place at the center of the circle.
  • Fold from two opposite sides. 
  • Lastly, with your wet fingertips, fold from the remaining opposite ends to make a pocket
  • Wrap the edges with little water and insert a clove to seal the pocket, so that the pocket won’t open easily.
  • Heat enough oil in a wok for frying labongo latika on medium low flame. 
  • Slowly add 4-5 pockets in it. 
  • Fry slowly till both sides turn into golden brown.  
  • Remove them from the oil and dip in thick sugar syrup for 4-5 minutes. 
  • Make sure that both sides of labongo latika are getting drenched in sugar syrup. 
  • Remove from syrup and arrange on serving plate. 

Sending this recipe to SNC Challenge - January Month 2014.

January 20, 2014

Biscuit Sablés/Eggless French Shortbread Biscuits

Sablés are a very famous French Shortbread Biscuits. And according to wiki. it originates from Caen, in the province of Lower Normandy. The french word Sablé means "Sand" related to soft, delicate, crumbly texture and their golden color.Simple and tasty biscuits which melts in mouth due to the addition of butter. Actual Sablés are round shaped ones but I made little twist in shapes for my kid who loves car, airplane, train....... 

Ingredients :
  • 2+1/2 cups All purpose flour
  • 100 gms Softened Butter
  • 1/2 cup Powdered sugar
  • 1/2 tsp Vanilla extract
  • 3 Tbsp Milk or water

Method :
  • Beat Sugar and Butter together until they turn light and fluffy.
  • Add vanilla essence and water or Milk.
  • Beat for few more minutes and add the flour.
  • Mix well and form into a smooth dough.
  • Roll the dough using rolling pin and cut into desired shape using cookie cutter.
  • Arrange the unbaked cookies in a baking tray lined with baking sheet.
  • Bake it for 18- 20 mins in a pre-heated oven at 180 degree C.
  • Remove and cool the cookies.
  • Store it in an air tight container.

Transport Theme For My Kid :

Linking this recipe with Home Bakers Challenge and Love2Bake.

"Love2Bake" by Spicy Treats.

Homebakerschallenge by Priya Suresh

January 16, 2014

Ven Pongal / Kara Pongal & Pongal Wishes !

Happy Pongal to all my Dear Friends!

Ven pongal is my family's most favorite breakfast recipe. Piping hot pongal with a tsp of ghee on top of it reminds me of my childhood days and chennai mylapore karpagambal mess. Roasting moong dal gives yummy aroma and it enhances the flavor of pongal. 

Ingredients :
  • 1 Cup Raw Rice
  • 1/2 Cup Moog Dal
  • 4 - 5 Cups Water
  • Salt to taste
  • 1/2 Tsp Turmeric powder
  • 10 - 15 Cashews
  • 1 Tsp Jeera / Cumin seeds
  • 1 Tbsp Peppercorns
  • 1 Tsp Crushed Peppercorns
  • 1 inch Ginger piece, chopped and crushed
  • 5 Tbsp Ghee

Method :
  • Dry roast moong dal and keep aside.
  • Mix both rice and dal, wash and add the measured water and cook it for 5-6 whistles by adding salt and turmeric powder.
  • Once the pressure subsides, open and mash the rice.
  • Heat ghee in a small pan or kadai and add cumin seeds followed by peppercorns, cashews, crushed ginger, curry leaves and crushed pepper corns.
  • Add the seasoning to the mashed rice and mix well.
  • Adjust salt and add extra ghee for the flavor.
  • Serve hot. 

Serving Options :

Serve hot with sambhar / gosthu and coconut chutney.

Side dish for pongal from my kitchen....

January 13, 2014

Baked Apple Chips

I am very happy to be part of "Love2bake" group hosted by one of our lovely blogger, sangee from spicy treats. This is a weekly event, which happens on every monday and all members will be posting baking related stuffs like recipes, tips and tricks, etc. The Event starts today and I feel very glad to post my recipe. Thanks sangee for this lovely opportunity and am sure that lots of baking related stuffs can be learnt from this group. All the best !
Interested bloggers, please click HERE to join.

Baked Apples with the mild sugar dusted on top gives yummy and tangy flavor. Absolutely healthy and crispy chips, especially perfect to munch when we are in diet ;).

Ingredients :

  • 3 Apples, peeled and thinly sliced
  • 1 Tbsp Sugar ( I used powder sugar )
  • 1 Tsp Cinnamon ( Optional )

Method :

  • Wash and Slice the apples.
  • Arrange in a tray and Sprinkle sugar on top of it.
  • Bake it for 45 minutes in a Pre-heated oven at 180 degree C.
  • Flip the other side and bake it for another 30-40 mins or until crisp.
  • Remove and cool.
  • Store it in an air tight container.

Notes :

  • Granulated sugar can also be used instead of powder sugar.
  • Baking time varies so check frequently to avoid over burnt.

Sending this recipe to "Love2Bake" by Spicy Treats.

January 11, 2014

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 Rice
  • 2 Cups Water
  • ¼ Cup Jaggery grated
  • 2 Elachi
  • 2 Tbsp Coconut grated or Chopped
  • 2 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 water in a grated jaggery and boil it for 2-3 minutes or till the jaggery gets dissolved.
  • Strain the impurities / dirt from the jaggery water and keep aside.
  • Boil 2 cups of water in a pan and add the ground powder.
  • Cook in a simmer flame and continue stirring to avoid sticking.
  • Add the jaggery water and keep stirring.
  • Add  ghee in a separate pan and fry the elachi and grated / chopped coconut.
  • Add the fried items to the rice-jaggery mixture and mix well.
  • Cook for another five minutes or till the mixture becomes dry.
  • Remove from the flame and serve.


January 8, 2014

Peas and Chickpeas Kurma & New Year Wishes

Hello Friends,

I know it's late but let me start with a Lovely New Year Wishes. Hope you all had a great start with yummy recipes. I wish you all a Healthy and Prosperous New Year.

Peas and Chickpeas Kurma :

By now everyone must be familiar with the Famous event happening every month in Viji's Virundhu unna vaanga space, "SYS-W Show Me Your Styles To World". Every month two ingredients has been selected by us in an interesting way. This month I got Peas and Chickpeas as my main ingredients so tried this Nutritious and flavorful Kurma.  

Ingredients :

  • 1/2 Cup Dried peas
  • 1/2 Cup Dried Chickpeas
  • 3 Big onions, finely chopped
  • 2 Tbsp Oil
  • 1 Bay leaf
  • 2 Star Anise
  • 1 Elachi
  • 1 inch Cinnamon
  • 1 tsp Saunf
  • 1 Tsp Chilli powder
  • 1/2 Tsp Turmeric powder
  • 1 Tsp Garam masala
  • Salt to taste
  • Few chopped Coriander leaves for Garnishing

To paste:

  • 1/4 Cup coconut grated
  • 1 Tbsp Roasted gram

To paste :

  • 2 Tomatoes, chopped
  • 3- 4 Green chillies, chopped
  • 1/2 inch ginger
  • 8 Garlic cloves, peeled


Soak peas and chickpeas overnight and pressure cook it for 4 whistles or till it becomes soft.

Heat oil in a pan and add the masala items ( Bay leaf, star anise, cinnamon and Saunf).

Add finely chopped onions and saute well till its turns translucent.

Add the ground tomato paste and saute for 5 minutes or till the raw smells goes off.

Now add all the powders (Turmeric powder, Garam masala, chilli powder and Salt ).

Mix well and add the cooked peas and chickpeas.

Add little water and cook for 5 minutes in a medium flame.

Meanwhile grind coconut and roasted gram.

Add it to the curry and mix well. Cook them for couple of minutes and remove from the flame.

Garnish with coriander leaves and serve hot.

Serving Options :

Serve with hot Indian breads and Rice.

Linking this recipe with Viji's SYS- W Series - Show me your styles to the world.

Cooksjoy's New "U"