DEVAKOTTAI SAMAYAL ARAI

Hello, lovely people! ❤️ I'm here today with another delicious sweet recipe that you can make and enjoy this Diwali! 🪔✨ I've made this burfi using A lmond flour, B esan (chickpea flour), and C oconut (desiccated coconut). And that's how I came up with this easy to remember and fun name ABC Burfi! 😊 This delicious combination of ingredients gives the burfi a wonderful nutty flavor and a lovely texture. Give it a try and add some homemade sweetness to your Diwali celebrations! Wishing you all a happy and sweet Diwali! ❤️ Ingredients (makes 25 pieces) Besan (gram flour) – 1/4 cup, sifted Blanched almond flour – 1/4 cup Desiccated coconut – 1/4 cup Sugar – 1/2 cup Ghee 1/8 cup Oil – 1/8 cup Milk – 1/4 cup Cardamom powder – 1/4 tsp Method In a thick-bottomed pan, dry roast the besan over medium-low heat until it becomes aromatic. Be careful not to burn it. Add the desiccated coconut, almond flour, sugar, and milk. Mix everything well until combined. Turn on the stove and cook ...

I’m happy to share another delicious sweet recipe that you can enjoy this Diwali! ❤️ For these Kodo Besan Coconut Ladoos , I’ve incorporated kodo millet flour for a nutritious twist and used pure jaggery powder for sweetness. I have named it KBC Ladoo because I have used K odo millet, B esan and desiccated C oconut in this recipe.  These soft, delicious ladoos are perfect for both kids and adults and offer a lovely millet twist on a traditional Indian sweet. 🥥💛 💬 I’d love to hear from you! If you try this recipe, please share your valuable comments and feedback. Your love, support, and suggestions mean a lot to me! 🥰 Ingredients (makes about 25 laddoos) Kodo millet flour – 1/4 cup  Besan flour (gram flour) – 1/4 cup Desiccated coconut powder – 1/2 cup Milk – 1 cup Jaggery powder – 1 cup Ghee and oil mixture – 1/4 cup ghee+ 2 tbsp oil Cardamom powder - 1/4 tsp Method Roast the kodo millet: Dry-roast 1/4 cup of kodo millet until it turns aromatic. Allow it to cool, then gr...

Along the south coast of India, coconut trees grow in abundance. Inspired by this, I’m naming this dish South Coast Chicken Curry , as it is made with rich, thick coconut milk. You can prepare this curry using coconut oil for an authentic coastal flavor, or ghee (clarified butter) if you prefer a deeper, more aromatic taste. Ingredients needed : Chicken - 1 lb, cut into pieces Onion - 2 medium sized or half a pound, finely chopped Ginger - 1 inch piece, peel the skin and finely chopped (roughly 1 1/2 tsp minced) Garlic -  2 medium sized cloves, finely chopped (roughly 1 1/2 tsp minced) Green chillies - 4, slit and deseeded Coconut milk - 1 cup thick milk and and 1/2 cup 2nd milk Potatoes - 1 small, peeled and diced Curry leaves - 1 sprig Ghee - 2 tbsp Turmeric powder - 1/2 tsp Garam Masala powder - 1 tsp ( homemade masala powder ) Salt - as per taste Cumin Seeds - 1 1/2 tbsp Preparation Method: In a thick-bottomed pan, heat the ghee. Add the onions and fry until they turn light ...

Badam Halwa.....:) yummm When I think about weddings, the first thing that comes to my mind is the badam halwa served at lunch on the day of the wedding.   When I close my eyes, I can still feel the coarse texture and the melt-in-the-mouth consistency of the halwa. It was a delicacy in those days, eagerly awaited whenever we attended a wedding—along with my other favorite, cassatta ice cream. Now, let’s learn how to make that nostalgic Badam Halwa. You will need a few simple ingredients {cooking time - 12 minutes} Almond flour - 2 cups Sweetened condensed milk - 1 cup Sugar - 1/2 cup [This is mildly sweet; add up to ¾ cup more if you prefer extra sweetness] Saffron strands - a few soaked in 1 tbsp of warm milk Clarified butter / Ghee - 4 tbsp Method In a thick-bottomed wide pan, add 1 tablespoon of ghee and lightly roast the almond flour over a low flame. Add the sugar, condensed milk, and saffron milk to the roasted almond flour. The mixture will thicken very quickly, as w...

A steaming bowl of soup provides immediate warmth and a deep sense of nourishment that perfectly complements a cold night. I am here today with the perfect soup recipe! Recipe Card (serves 3 people) Fennel Bulb- 1 medium sized bulb ( washed and roughly cut into cubes) ( save the delicate dill-like fronds(grassy part) for garnishing ) Small red potatoes - 4 nos (peeled and cubed) Garlic pods - 3 large cloves (peeled ) Unsalted butter - 1 tbsp Salt 1 tsp Crushed peppercorns- 1 1/2 tsp Now we will make this soup in 4 easy steps 😊 Step 1: Heat a saucepan, and add in the butter. After the butter melts, add the garlic and the fennel bulb cubes and sauté for 2 minutes.  Step 2: Add the potatoes, salt and pepper along with 2 cups of water and cook until the anise cubes are tender.  Step 3: With the help of an immersion blender , blend to get as creamy texture. Please note that I have not added any broth.  Step 4: Garnish with the saved fronds and serve hot with a slice of sourd...

Holiday season is here and everyone will be baking cookies for parties or get-togethers. I baked these cookies that have a light and crunchy texture. I experienced a warm feeling when I had a bite of these freshly baked cookies. I want to share this recipe with all of you.  Recipe Card: (Makes 30 cookies) Whole Wheat Flour - 1 and 1/4th cup Powdered Sugar - 1/2 cup Cardamom Powder - 1/4 tsp Baking Powder - 1/4 tsp Salt a pinch (to enhance the taste) Melted butter - 1/2 cup Milk - 3 tbsp *Pre-heat the oven to 310 ° F.  *In a large bowl, add the powdered sugar and the melted butter and mix well. Then sift the flour, baking powder, cardamom powder, salt and add this to the wet mix. *Now form dough by adding the milk and gently mixing it. Do not overmix. *Roll the dough in between 2 pieces of parchment paper with the help of the rolling pin. Using a flower shaped cookie cutter, cut out 1/4 inch thick cookies.  *Lay them one inch apart on the baking sheet lined with parchment ...

On the occasion of Vinayaga Chathurthi, I wanted to share the recipe for making Poorana Kozhukkattai with three different fillings, 2 sweet and 1 savory. Let's get started. For the outer layer: Rice flour - 1 cup Boiling water - 1 and 1/2 cups to 2 cups Salt - 1/2 tsp Ghee - 1 tsp Ingredients for Filling # 1 - Chana dal Sweet filling  Chana Dal - 1/2 cup (soaked for 2 hours in 1 cup of water and pressure cook until soft) Jaggery powder - 1/4 cup (You can add little more jaggery if you wish) Cardamom powder - 1/4 tsp Water - 1 tsp Cashew nuts - 2 tbsp broken pieces Ghee - 1 tbsp Ingredients for  Filling #2- Moong Dal Savoury filling Yellow moong dal - 1/4 cup, soaked for 10 minutes and pressure cooked  Grated coconut - 2 tbsp Green chillies - 2 medium finely chopped Cumin seeds Mustard seeds curry leaves a few Oil - 1 tsp Asafoetida - 1 pinch salt as per taste Ingredients for  Filling #3 - Moong Dal Sweet filling  Yellow Moong Dal - 1/4 cup, soaked for 10 minutes...

Today I am here with a yummy cookie recipe. You can try this recipe while your kids are at home during this summer vacation. This is a perfect tea time snack or a travel snack.  Recipe Card (Makes about 40 cookies) All purpose flour - 1 cup Powdered sugar - 1/2 cup Ghee - 1/2 cup melted Baking powder, one pinch Note 1. Add 1/3 cup sugar to a blender and powder it or use half cup powdered sugar 2. Ghee substitute - 1/4 cup Melted butter + 1 tablespoon milk + 3 teaspoon milk if needed (I used this substitute for this recipe) 3. If you add just the ghee, the cookies will be soft. But if you add milk, it will become hard.  In a bowl add the ghee and the powdered sugar and cream it well until you get peaks like in the picture below.                                                   Now add the flour and make a dough. If it is hard to form the dough, add ...

I made this dish for dinner tonight and thought of sharing the recipe with you.  First let's make the pesto sauce I used - (serves 2 people) Fresh Basil leaves - 1/2 cup Pecans - 1/4 cup Peppercorns - 7 to 8 nos. Garlic cloves - 3 small (peeled and crashed) Salt - 1/4 tsp Olive Oil - 2 tbsp In a blender, add the pecans, peppercorns and salt and powder them using pulse mode. Then add the basil leaves, garlic and the olive oil and grind to a coarse paste. Keep it aside. Ingredients for the main dish: Serves 2 people Uncooked pasta (any type) - 2 cups Shrimp - 10 nos. (shelled and deveined) Turmeric powder - 1/4 tsp Chilli powder 1/2 tsp Salt - as needed Cherry Tomatoes - 10 nos. cut into halves *Cook the pasta to 'al dente', by adding a tsp of olive oil and salt as needed.  *In a pan, heat a tsp of cooking oil and the shrimp, salt, turmeric powder and the chilli powder and saute the shrimp and cover and cook for 5 minutes.  *Add the ground pesto sauce and saute for 2 minute...