Malai Kofta / Malayi Kofta

Malai Kofta is a very rich and creamy Indian Side dish. It tastes amazing when served hot with roti, naan or paratha. Malai means cream and kofta defines the shape.. You can make this less rich by substituting milk for cream and water for milk. But indulge in this with this creamy and silky way and you are sure to try them again soon…Also add the koftas just before serving or they will become soggy. Stuffing is a personal choice, but paneer and potatoes need to be there. This is a dish which can go wrong easily if there is excess moisture in the balls. Make sure that the balls are dry. Also when frying the balls, add one ball and see if it comes perfect fully before adding more. If it breaks open in oil, then it has moisture, so add more flour and fry again. Once you get the kofta fried fine, then add a few in a batch and fry them. Linking this with Nupur’s page and Divya’s page

Pavakkai Pitlai (பாவைக்காய் பிட்லை)

Pavakkai Pitlai is a type of Sambar. Pavakkai is Bitter gourd and is one of the healthy vegetables out there. This recipe tastes best when served hot with rice.

Lavang Latika / Labongo Latika

Lavang Latika, known by several names like Lavanga Lata, Labongo Latika etc is a very delicious and flavorful sweet.. It is a small pocket filled with mawa, sugar and nuts, deep fried in oil and coated with sugar syrup. They look so cute from their tiny pocket appearance with the clove acting the beautiful and elegant accent to the bag... I have bookmarked this sweet from a cooking show sometime back, but never got to try it until now when Sanoli announced it as a challenge for this month’s Southern Team of SNC which was started by Divya and I am so happy that I finally made this…This makes 20 pieces.. The flavor of the clove, the delicious filling and a lightly crispy outer with a  sugar coated exterior makes this delicious sweet..

The Greek Politiko Simiti / Koulouri - My 400th post

Yayy!!! My 400th post!!! Thanks to all who have supported me and looking forward for the same in future... So to today's recipe - Simiti is the breakfast bread served in many places in Greek. These simiti are the breakfast choice of the Athenians.. These are irresistible... From Little Expat Kitchen – “The Greek word simiti/σιμίτι (plural: simitia/σιμίτια), comes from the Turkish word simit, which comes from the Arabic word semid, which in turn comes from the ancient Greek word semidalis/σεμίδαλις (simigdali/σιμιγδάλι in modern Greek), meaning semolina”. We loved the texture of the bread and also the flavor the sesame seeds and the grape syrup!! I have never heard of this bread before until Gayathri announced this as a challenge for this month's Eggless Baking Group from here.. It was sure a great learning and so excited that I tried it!!

Kambu Dosai / Bajra Dosai –Very Healthy Breakfast

We all know that breakfast is an important meal of the day and making it nutrituous is equally important.. I generally feel a lot of the breakfast options are quite healthy like Idli, dosai, upuma etc.. Now the health freaks in us wants to make it even more healthier.. Like really guilt free. I tried this Kambu Dosai and it was delicious and I am sure I will be making this again... I ahve added a lot of veggies to this. Veggies and spices are your choice. Add them according to liking and preference. Make sure to cut them small or grate finely. Also it is better to add the black pepper powder just before making the dosai. The health benefits of Kambu are “helps in lowering cholesterol, helps in maintaining a healthy heart, solves acidity problems, helps with stomach digestion etc” It is a gluten free grain and is very well suited for people with Celiac disease and it is also very rich in fiber..

Lemon Idli / Cocktail Idli / Yellow Idli

Wanna to make something different with the same idli? Here is one!!! Love the idea of multi colored and flavored idli. I have so far tried couple of them and actually liked them all.. This is my kid's favorite out of the other cocktail idlis I have made as she loves Lemon flavor..

Parupu Podi (பருப்பு போடி)

Parupu podi is a powder which is made with lentils and spices. It can be made weeks in advance and stored in an airtight container. To serve, just add sesame oil or ghee to hot cooked rice and add the parupu podi. This makes lunch and dinner easy and very less work. The parupu podi rice can be accompanied by curd or by appalam or vadam. Parupu podi (mixed with oil or curd) can also be served as an accompaniment with dosa or idli. I love this as a travel food, just mix with rice and gingelly oil and enjoy!!