Ribbon Pakoda/Ola Pakoda/Ribbon Murukku

Ribbon Pakoda/Ola Pakoda/Ribbon Murukku

Ribbon Pakoda is quite simple to make. You do not need much preparation. My father used to buy Ribbon Pakoda during my childhood days. Those days, I did not like Ribbon Pakoda much. After moving to USA, I missed Ribbon Pakoda so much, but now I am glad that I am able to make Ribbon Pakoda at home. When my parents came here for Sanvi’s First Bday Celebration, I made Ribbon Pakoda for my parents and they liked it so much. It came out well. I was happy that my father liked it because he likes Ribbon Pakoda very much. Usually, I make murukku in batches and store them in an airtight container. Gj will complain about deep fried snack but then  finish it off soon.


Cooking & Preparation Time: 40 minutes
Recipe Category. Snack
Recipe Cuisine. Indian
Shelf Life. 5-20 days
Serves. 2


Rice flour (idiyappam flour) – 1 cup
Besan flour (kadalaimaavu) – 1/2 cup
Butter – 1.5 tablespoon
Chilli powder (milaga thool) – 2 teaspoons
Sesame seeds (ellu) – 1/2 to 3/4 tablespoons
Garlic paste – 1 teaspoon
Cumin powder (seeraga thool) – 1/2 teaspoon (optional)
Asafoetida – 1/4 teaspoon
Salt – as desired
Oil – to deep fry


1. In a mixing bowl, add rice flour, besan flour, chilli powder, sesame seeds, butter, garlic paste, cumin powder (optional), asafoetida, and required salt. Add water little by little, and knead it to form a non sticky pliable dough.


  • Make sure garlic paste and cumin powder are fine enough, or it would get blocked while you press the dough into the hot oil. You would also not get prefect shaped Ribbon Pakodas.

2. Heat oil for deep frying. Grease the murukku press with few drops of oil, and plate it with pakoda disc (ache).  Fill the press with dough till 3/4th, and keep it ready. Press the dough directly into the hot oil.


  • When you fry a batch of pakodas, cover the remaining dough with a damp cloth.
  • To ensure even and quick cooking, do not crowd the oil with more layers of pakoda.
  • Make sure the oil is in medium-high flame while frying pakodas otherwise it will drink lot of oil.

3. When bubble ceases, flip them over to the other side and cook again till the bubble or ‘shhhhh’ sound ceases. The fried pakodas should be golden brown in color. Repeat the same for the remaining dough. Drain them in a paper towel or colander, and cool them down completely. Then, store the pakodas in an airtight container.

Enjoy the flavorful Pakodas with hot tea!



1. What if my dough becomes dry?

Sprinkle few drops of water on the dough and knead it again. Then, follow the same procedure.

2. My Ribbon Pakodas are very hard to bite. What should I do?

If  your dough has insufficient oil or butter, then the pakodas will be hard to bite. Add 1 tablespoon of oil or butter to the dough, and knead it again. Then, follow the same procedure.

Paal Payasam Recipe|Milk Kheer | Milk Pudding

Pal Payasam

Drool-Worthy Pal Payasam!

Paal Payasam is one of my favorite desserts. I have made it many times: potlucks, occasions, bdays etc. It is kind of special for me because I made Milk Kheer/Paal Payasam as the first dessert for Sanvi for her first birthday party. She loved it so much. Generally, when you have guest at home, Milk Kheer is one of the easy recipes to make. When you are planning to make many recipes for your guest, you can add this recipe in your list. You do not have to strain yourself so much to make this recipe. Also, Milk Kheer makes your stomach full because of the rice and condensed milk. Here is the recipe of the drool-worthy Pal Payasam…

Preparation Time. 3 minutes
Cook Time. 15 minutes
Recipe Reference. Chef. Jacob
Recipe Cuisine. Indian
Recipe Category. Dessert
Serves. 4


Boiled Milk – 1 Cup
Basmathi Rice – 1/2 Cup
Cashews (Whole), Almonds (Badam), Raisins, and Pistachios – Little
Condensed Milk – 2 Tablespoons
Sugar – 1 Cup
Ghee – 4 Tablespoons
Saffron – 5 to 7 strands (Optional)
Note. The ingredients shown will vary with the original quantity.


1. In a cooker, put 3 tablespoons Ghee, cashews(whole),  pistachios, Almonds (Badam), raisins, and basmathi rice. Fry basmathi rice for 2-3 minutes. Now, add milk and 2 to 2.5 cups of water.

  • If you do not like to taste the whole cooked rice while eating payasam, then before adding rice to the cooker, you could dry grind the rice in the blender just for a second or two then add it to the cooker. You just have to break the rice. Do not grind the rice to a fine powder.
  • If you wish, you could add cardamom at this stage. If you are using saffron, avoid cardamom.
  • Basmathi rice gives a nice flavor. You can also use raw rice.
2. Also, add condensed milk and half cup of sugar. Close the cooker, put weight, and cook for 3 whistles.
  • You can add sugar according to your taste.
3. Wait till the pressure comes down and then add water (depending on the thickness you want), sugar, and Ghee. You can also add saffron strands at this stage. Keep it in low flame and boil for 5 more minutes.
  • You can also mash up the rice with a ladle. If you like to eat the whole grained rice along with the payasam, then leave it as such.
  • The Kheer thickens with time so if you want it to be in loose consistency,  add more warm milk to it.
  • You can also add a pinch of salt to enhance the sweetness.
  • For Milk Kheer, milk should be more than the rice so use more milk and less rice.

Now, Pal Payasam / Milk Kheer is ready!!!
Serve. You can serve it chilled or warm.

Thattai | Thattai Recipe With Stepwise Pictures

Thattai Recipe

Very Tempting Snack!

I love Thattai so much especially the ones sold in Adyar Anandha Bhavan. Even in my school days, if my dad asks me what snack I want, I would always say Thattai first. After moving to USA, I did not find tasty Thattai sold anywhere.

I wanted to make Thattai for Krishna Jayanthi so when I looked for Thattai recipes, I bumped into Raks’s Kitchen Thattai recipes. I found the recipe to be very simple and easy to follow. Thanks Rak’s Kitchen for sharing this recipe. I made Thattai and shared it with my friends on Krishna Jayanthi. They also loved it. Hereafter, I could make batches of thattai at home and have it whenever I want. Yeahhhhh!


Preparation Time. 10 minutes
Soak Time. 1 hour
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Snack
Serves. 4


Rice Flour (Arisi Mavu) – 2 Cups
Urad Dal Flour (Ulutham Paruppu Mavu) – 2 Tablespoons
Roasted Gram (Pottu Kadalai) Flour – 2 Tablespoons
Asafoetida (Perungayam) – 1/4 Teaspoon
Red Chilly Powder – 1 Teaspoon
Channa Dal (Kadalai Paruppu) – 1 Tablespoon
Urad Dal (Ulutham Paruppu) – 1 Tablespoon
Sesame Seeds (Ellu) – 1 Tablespoon
Butter or Oil – 2 Tablespoons
Roasted Peanuts (Varutha Verkadalai) and Curry Leaves – (Optional)
Oil – For Deep Frying
Salt and Water

Note. The ingredients shown will vary with the original quantity.


1. Soak channa dal and urad dal in water for 1 hour. Do not skip this step. Meantime, fry urad dal in a dry pan until nice aroma rises. Then let it cool down.

2. Grind the urad dal to a fine powder. In a bowl, add rice flour, urad dal flour, roasted gram dal (pottukadalai) flour, asafoetida, red chilli powder, salt, butter, sesame seeds and the soaked dals well. You can also add roasted 3 tablespoon peanuts and curry leaves (as desired) to further enhance the taste.

  • Do not add butter more than required because at the time of frying, excess butter will disintegrate Thattai. The whole dough may go waste.
  • You can also add 2 tbsp of coconut. It gives a good flavor.
  • You can also microwave curry leaves for 2 minutes to make it crispier and add it to the dough.
  • Butter can be replaced with ghee and oil.
  • Using roasted gram flour is optional.
  • If you add excess water, once Thattai is fried, it will lose its crunchiness.

3. Add water little by little to make a smooth and soft non sticky dough. Make small gooseberry sized balls. Meantime, keep the dough covered so that it does not dry out.

4. Take two zip loc covers or square plastic sheets and grease it with few drops of oil. Keep a ball on one of the zip loc cover and close the balls using the other zip loc cover. Using a flat bottomed bowl, press the ball into a flat round shape. You can also do this with your fingers. Using a flat bottomed bowl makes the work of getting the round shape easier. Meantime, heat the oil. It should be really hot. After flattening with the bowl, flatten some more with your fingers to make it thin and even. Just before frying, using a fork or toothpick, you can prick the Thattai here and there if you sense its not cooked evenly. Carefully take the Thattai off from the zip lock cover and drop it in hot oil.

  • The more thinner Thattai is, the more crispier will it be.
  • If you are making a large batch, then pressing Thattai using a flat bottomed bowl is a wise idea as you will be done in minutes. Also, make Thattai in batches by keeping the dough covered. While you make Thattai using one batch, keep the other Thattai batch covered.
  • You can also use a puri press to flatten Thattai.

5. While cooking, cook it in medium low flame. When you drop Thattai in the oil, it will get cooked on one side and rise to the top. At this point, flip it over and cook for some more time (medium-low heat) until the bubbles completely stop. After the bubbles stop, cook for 1 more minute to make sure Thattai has cooked completely. Drain Thattai in paper towel and cool it down. Repeat the same for all the balls.

  • If Thattai breaks while dropping it in oil, then the consistency is not correct. Add more flour, reduce the water and adjust the measurement of the ingredients accordingly.
  • Frying on low flame will yield very oily Thattai.
  • When Thattai is done, it will look pale orange in color but when it cools down, it will turn to its natural golden color 
  • Store Thattai in an airtight container only after Thattai cools down completely otherwise it will lose its crunchiness.

Importance of Butter

Butter gives crispiness (in tamil – garagarappu). Do not add butter more than required because at the time of frying Thattai, excess butter will make Thattai disintegrate. The whole dough may go waste.

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Kalkandu Sadham (Rock Sugar Candy Rice)

Kalkandu Sadham

Rock Sugar Candy (Kalkandu) Rice

A delicious sweet rice!
I had a packet of kalkandu and did not know what to do with it.  I learned this recipe from a friend and tried it out. It just took me few minutes to make this rice. The rice does not turn out to be very sweet like that of a sweet pongal(the one that we make on Pongal festival) nor a plain rice. I should say it is a perfect blend of sweet pongal and a plain rice. However, if you want it to be really sweet then you can add another cup of kalkandu.
Some call this recipe as Kalkandu Pongal and rest call it as Kalkandu Rice. Kalkandu Rice will certainly be in the list of recipes that I make during festivals.
I made this recipe for an occasion in temple and people just loved it…they were very surprised to know that it was made out of kalkandu. They just loved it…Of course, I like it too…


Raw Rice (Pacharisi) – 1 cup

Milk – 1 cup

Rock Sugar Candy (Kalkandu) – 1 cup

Cardamom (Elakka) – 4 nos.

Saffron (Kunguma poo) – a pinch

Ghee – 3 tablespoons

Cashew nuts – 15 nos.

Dry grapes (Thratchai) – 15 nos.


1. Fry cashew nuts and dry grapes in one tablespoon of Ghee.

2. Cook rice with 2 cups of water and 1 cup of milk. To the boiled rice, add saffron, cardamom, and Ghee.

3. Now, add kalkandu (rock sugar candy), fried cashewnuts, and dry grapes.

Note. The rice would become watery after you add kalkandu (sugar candy). Keep boiling the rice if you do not want the rice to be watery.

4. Switch off the stove when you get the desired consistency.

Now, Rock Sugar Candy Rice is ready!!

Homemade Ghee From Butter | Homemade Ghee Recipe

Homemade Ghee Recipe

Aromatic and delicious homemade ghee!

Once in a month, I would make ghee at home. When my husband’s comes home, he will ask me “Nithi, is it a ghee day?”  When I make ghee, my house will have the aroma of ghee. Moreover, I add curry leaves to the ghee and it would enhance the flavor more. I like ghee with the flavor of curry leaves but Sanvi doesn’t. She will simply avoid it so these days, I make ghee without using curry leaves. I feel making ghee is the most easiest work in the kitchen.  Whenever I have festivals ahead, I make ghee in batches and use the homemade ghee to make sweets and savories. I am not a big fan of store bought ghee. I like the homemade ghee better. For those who buy store ghee, please try making ghee once at home and I am sure you’ll love it.

Homemade Ghee VERSUS Store Bought Ghee

a. Home made ghee tastes better and smells good.

b. Home made ghee is much cheaper than the store bought ghee.

Preparation Time.
2 minutes
Cook Time.
15 minutes
1 pound of butter = about 1 1/2 cups clarified butter or ghee.


Unsalted butter – 16 oz

Drumstick leaves or curry leaves or rock salt (optional)


1. If you have kept the butter in the freezer, take it out and let it be in room temperature for atleast half-an-hour. In a clean medium sized heavy bottomed pan, place the butter sticks and cook the butter in low-medium heat. Do not heat the pan before adding the butter sticks as the butter would burn before melting and the taste of the ghee may not be as desired.

Throughout the process, do not cover the pan with a lid as the water content in the butter needs to evaporate. Keep boiling the butter and at one stage, the butter will melt down completely.


2. Now the butter will boil with a sound.

Once the sound ceases, you can see a scum of creamish white color or foamy bubbles (milk solids combined water globules) will be formed at the top.


3. Now the white scum or frothy bubbles will turn to a large number of frothy little bubbles.

As the water content evaporates, a clear yellow layer with little bit of white bubbles will be visible. This means the butter has been clarified. We are almost done.


4. Within very few minutes, the scum will become golden brown in color. Now, add a pinch of rock salt or two sprigs of curry leaves or drumstick leaves and switch off the stove. The rock salt will help the residue settle down. Curry or drumstick leaves will add flavor to the ghee. Some would also add a drop of curd or buttermilk. I always add curry leaves.

You are in the final stage of cooking the ghee so be very careful to not burn the solids or brown sediment that is formed at the bottom of the pan. Burnt solids will ruin the aroma and flavor of the ghee.


5.  Let the ghee cool for 20 minutes. Now, filter the ghee using a fine strainer or muslin cloth into a clean dry glass jar without the residue. Cover with an airtight lid. While handling, be careful not to use a wet spoon as it would spoil the ghee.


6. When ghee completely cools down, it will become like the picture below…


Now, Homemade Ghee is ready!

Storing Ghee

1. Without refrigeration, ghee can be stored in an airtight container for six months.

2. With refrigeration, ghee can stay fresh for 1 year.

3. At room temperature, ghee becomes solid.

4. Use a dry and clean container and spoon to store the ghee. Do not let even a drop of water get into the container as it may promote bacteria and spoil the ghee.


1. If you have made butter at home, then keep it in refrigerator for a day. If you make ghee without refrigerating, it will yield lesser ghee.

2. Salted butter will foam a lot when it is boiled. Use a large pan to accommodate the foam. If you stir it continuously, the foam will subside.

3. Ghee’s taste depends highly on the butter used. If you use good butter, the ghee will taste good. Do not use cheap butter.

4. Ghee requires your observation and patience so concentrate on the ghee. Do not fasten the process. Cooking ghee is a slow process.

5. Use a medium sized pan to make ghee. If you use a small pan, then the butter will cook slowly. If you use a very big pan, then the ghee would be easily burnt.

6. You can add rock salt or curry leaves or drumstick leaves during the cooking process. It will give a good flavor.

Questions and Answers on Ghee

1. What to do if I have only salted butter?

Do not worry! You can still go ahead and make ghee. It would not taste salty.

2. What to do if my pan could not hold the froth?

When the froth overflows, stir it continuously. This will being the froth down. If not, take the pan out off the heat for few seconds and stir. After the froth has come down, you can continue the process.

3. Can I use butter which has extra ingredients in it like vitamins, emulsifiers and minerals? Or can I use a any other butter that serves a different purpose like spreadable butter?

I would not recommend such butter as it would not come out well or the way we need it.


Badam Halwa |Almond Halwa| Badam ka Halwa Recipe

Badam Halwa

Drool-worthy Halwa!

Badam Halwa is my all-time favorite halwa. My friends usually make Badam Halwa for Diwali. I did not have the chance to taste it. Somehow, I had the thought that the preparation of this halwa would be a cumbersome job.

Just two years back, when we went to dine in Hotel Saravana Bhavan, I happened to taste this Halwa. Instantly, I fell in love with it. For one week, I felt the halwa taste in my tongue. Then, I decided to try it out at home. Last Krishna Jayanthi, I went through a lot of websites and came out with the below Badam Halwa recipe. My husband loved it. I also made the same for my friends, and they also loved it. Do try it out and I am sure you will also like it!

Preparation Time. 15 minutes (includes soaking time)
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Sweet
Serves. 4
Shelf Life. Refrigerated (5 days)


Almonds (Badam) – 1 Cup
Sugar – 1 Cup
Ghee – 3 Tablespoons
Almond Essence or Vanilla Essence – 3 Drops (Optional)
Cardamom Powder – 1/2 Teaspoon
Yellow Food Color or Any Color – a Pinch (Optional)
Saffron – Few Strings
Milk – Less than 1/4 Cup

Note. The ingredients shown will vary with the original quantity.


1. Soak Almonds (Badam) in warm water for 10 minutes and peel its skin off. You may want to refer “How to Peel Almonds?”

2. Grind the peeled Almonds (Badam) to a coarse paste using little milk say less than 1/4 cup of milk. If you feel you need to add more milk, add more milk or even water. Milk tastes best. Wipe of the sides and grind it once again just to make sure the Almonds (Badam) is grinded evenly. Heat a non-stick pan on a medium flame. Put sugar and 1/4 cup of water and boil well until sugar dissolves.

3.  Add the ground almond paste and stir well to avoid lumps. Now, add saffron soaked in lukewarm milk, food color, cardamom powder, and essence. Stir continuously and add a teaspoon of Ghee in regular intervals till the mixture becomes solid and leaves the sides of the vessel.

Add Ghee only after almond mixture has atleast cooked for 5 mins.
Stir continuously to prevent Badam Halwa from getting burnt.
When Badam Halwa starts to bubble and splash, be careful while stirring it.
While stirring, if Badam Halwa stick to the bottom of the pan, add more Ghee.

4.  There are three ways to check the right consistency of Almond Halwa:

a. Badam Halwa would become solid and start leaving the sides of the pan.
b. Take very little halwa in your hand and make a tiny ball. If it does not stick to your fingers, the consistency is right. (Refer 2nd picture)
c. When you see white bubbles at the bottom where you stir, the consistency is right. (Refer 3rd picture)

When you get the right consistency, pour it in a greased plate to let it cool down.

Now, the Badam Halwa is ready!

Serving Suggestion. You can serve it either warm or cold.

Cut Into Shapes

Grease a flat plate using Ghee. When Badam Halwa reaches the correct consistency, pour it in the plate. Level the Halwa using a flat spoon or wax paper/ziplock cover. When Badam Halwa reaches a lukewarm state, cut it into shapes – diamond or squares or your desired shapes. Garnish each piece of Badam Halwa with some chopped Almonds (Badam) or cashews or pistachios. You may have to press these nuts a little so that they get sticked to the Halwa well.

Serve in Butter Paper

Cut the wax paper or butter paper in squares (size-according to your wish). Most of the wax paper can be microwaved. Spoon little Badam Halwa into each wax paper and fold it on all sides like how you wrap boxes.


What if I missed the right consistency?

Do not worry! If you have just missed the correct consistency, let the Badam Halwa cool down. Then, make balls like Ladoo and garnish it with chopped Almonds (Badam) slices.


  • You can store the halwa in a container and refrigerate. It will be good for 5 days.
  • You can also use boiled milk for grinding Almonds (Badam).
  • You can also use raisins and cashew nuts for garnishing.
  • You can either add saffron or any color or add both. Saffron itself would give a good flavor and natural color.
  • Non-stick pan will help Badam Halwa from sticking to the pan.
  • Please do not compromise on Ghee. It gives an excellent flavor to this Halwa.
  • Badam Halwa consistency becomes thicker once it cools down.

Masala Vadai

Masala Vadai

Masala Vadai


Crispy Masala Vada Anyone?

Masala Vada is a popular and a common snack in South India.  It can be served as an accompaniment for sambar rice or even as a starter. Generally, we make it during festivals. Masala Vada has many variations, and this is one of them. Thanks Cookingandme for posting this yummy recipe.


Channa Dal – 1 Cup

Chopped Small Onions – 1 Cup

Finely Chopped Green Chillies – 1 To 3

Grated Ginger – 1″ Piece

Minced Garlic – 2 Pods

Garam Masala Powder – 1/2 – 1 Teaspoon

Cumin Seeds – 1/2 Teaspoon

Curry Leaves – 2 Sprigs





1. Soak Channa Dal in water for 2 hours. Drain the water and grind the Channa Dal with rest of the ingredients. If you want, you can keep 2 teaspoons of Channa Dal aside and then add them to the mixture just before shaping them so that when you bite the Masala Vada, you can get a bite of the dal.

2. Meantime, heat oil in medium fire to deep fry the Masala Vadas.

3. If necessary, add just few drops of water. Do not add more water. Make lemon sized balls and then flatten it using your palms and then flip it in the oil. Deep fry it until the vada turns golden brown.

Now, the Masala Vada is ready!

Serve. Hotel Style Coconut ChutneyTil Chutney, Idly and Pongal


Sending this recipe to CWS Dals