For Koftas:
200 gms Cottage Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

How To Make Paneer

1 litre Milk
1/2tsp lemon juice

How to prepare paneer:

Boil the milk in a pan.
When it’s boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
If citric acid is being used, dissolve it in 2-tbsp water before adding.
When milk curdles full turn off the gas and keep aside for 5 minutes.
Pour it on to a cotton/muslin cloth and tie it with a tight knot.
When all the water is drained from the paneer shape it into a rectangular block.
Now place the cloth under heavy weight for 2-3 hours before using it.

How to make paneer kofta:
Boil potatoes and peel them.
Grate paneer and potatoes.
Add salt, red chili powder, garam masala, cornflour and mix well.
Make round balls of this mixture.
Now heat oil in a pan.
Fry balls in the oil till brown in color.
Grind onion and tomatoes together.
Chop coriander leaves very finely.
Heat oil in a pan.
Add cumin seed and bay leaf.
Add onion, tomato paste and brown it, stirring continously.
When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
Stir it continously for a minute.
Then add 2 cup of water.
Put on the lid and simmer for 5 minutes.
While serving reheat the gravy and then add koftas to it.
Garnish it with chopped coriander leaves.


Thiruvathirai kali


Aruthra Tharisanam

 Arudra Darisanam, a festival dedicated to Lord Nataraja, is major event in the Shiva temples in Tamil Nadu. This festival is observed during the full moon night in the Tamil month of Margazhi (December).

This is a grand festival in which abhisheks are offered to Lord Nataraja and Sivakami, his consort. The rituals are held in the pre-dawn hours, when the moon is still shining brightly. Various ceremonies are held amid the holy chants in Sanskrit and Tamil. A grand procession is later taken through the streets.

Thiruvathira festival is also celebrated in Kerala, but for a different reason. It is more of a women festival in Kerala with women emulating Goddes parvati, who tries to get Shiva as her husband.

    Raw rice – 1/2 cup
    Moong Dal – 1.5 tbsp
    Cardamom – 3 – 4 nos
    Water – 1cup + 2 tbsp
    Cashew nuts – 4-5 nos
    Ghee – 1 tbsp.
    Grated Coconut – 1/4 cup

For jaggery syrup/Paagu:

    Grated jaggery – 1/2 cup + 2 tbsp ( ratio of rice and jaggery should be 1:1.25)
    Water – 1/4 cup

    Dry roast the moong dhal in a hot kadai till light golden brown(nice aroma comes).Set aside. Dry roast the rice in the same hot kadai till it puffs up slightly.
    Now grind the rice& dal in the mixie (Run once or twice.It should be just broken like rava/semolina).

    Pressure cook rice and moong dal with the nentioned quantity of water & a drop of oil.cook it for 1-2 whistles(rice should be separate).It shouldn’t be overcooked.Rice should be fluffy and separate..Set aside.No problem if the rice is slightly mushy. When it cools down,it will be separate..
    Break the jaggery into pieces.Run the grated coconut in the mixie once or twice.Now take a bowl with the jaggery and put in very little water(should immerse).
    Melt and make a syrup by keeping in medium flame .This is done because sometimes jaggery has mud and stones.After we make the syrup,strain it in a metal strainer.
Now add the cooked rice to the syrup and a tsp of ghee.Mix well by keeping on the medium flame.Take care to stir continuously,so as not to charr. It gets thicken and rice will absorb all the syrup.Lastly add the grated coconut and fried cashews along with ghee.Switch off the flame.

Nombu Adai Sweet





Nombu Adai Sweet
Karadaiyan Nombu is a traditional fasting festival of the Tamil Brahmins in which the married women pray for the well being and long life of her husband. It is celebrated during the trasition of tamil months Maasi and Panguni. 
A special dish made during this karadaiyan nombu is called the karadai. Here is the sweet version of the karadaiyan nombu adai. You can also find the recipe for the savoury version here.
Rice Flour (Roasted) – 1 cup
Jaggery (Grated) – 1 cup
Coconut (Grated) – 1/2 cup
Red Chowli (Roasted and Cooked) – 1 tbsp
Cardamom Powder
Water – 1.5 cu


1. In a kadai pour water, add jaggery, melt it and if any foreign particles are there strain and remove it.
2. Add the rice flour in it, the cooked red chowli, cardamom powder, grated coconut and keep it on stove.
3. Cook the same till you get a nice pliable dough. Remove and cool.
4. Make small balls and flatten the same and place it on plantain leaf. Make a hole in the middle.
5. Steam it for 15 minutes. Nombu adai is ready, serve with home made white butter.

You should be careful while using the water as some rice absorbs only one cup, some 1 1/2 cup to two.



Maa Ladoo


1 and 3/4 cup Chutney dal (Pottukadalai, Dalia,Roasted Bengal Gram)
1 and 3/4 cup Sugar
1/2 tsp Cardamom powder
1/2 Dry ginger powder
Handful of cashews (break into small pieces)
Ghee 3/4 cup
1. Clean the chutney dal, remove the dust if any.
2. Mix together the dal and sugar, cardamom powder, dry ginger powder and grind to a fine powder in the mixie. Remove it to a large bowl.
3. Heat one teaspoon ghee and fry the cashews and keep aside.
4. Heat the remaining ghee in the same kadai and pour half the quantity of ghee in the bowl. Mix well with the sugar, chutney dal powder.
5. See whether you can bind it to a fine ladoo. If not, add some more ghee, mix well and bind to small ladoos.
This is a very easy method and lovely item.



3/4 cupdark chocolate
2 tbsp butter
3/4 cup digestive biscuits,crushed
1/2 cup walnuts,chopped
1/4 cup condensed milk.
1.Melt the dark chocolate in double boiler method
2.Add butter and mix well till the butter melts.
3.Remove the bowl from the double boiler
4.Add crushed biscuits,chopped walnuts and condensed milk to the above melted dark chocolate and mix well
5.Set it in the refrigerator tray for 15 to 20 min and then cut and serve