Paasi Paruppu Payasam

After a break I am back to SNC and made this lovely moong dal payasam. The pati has been travelling alot and something new for his sweet tooth shall be a welcome change. 🙂

I belong to the North team.

To know what the Northern team host has challenged click here and to know what SNC is!! click here

You shall need: [Serves 2]

1/2 cup… Moong DaI (I used spilt one)

2 tbsp… Uncooked rice

Little less then 3/4 cup… Jaggery [I used syrup] – Adjust to taste

Handful of cashewnuts

1 tsp… Cardamom powder

1-2 tbsp… Grated coconut

1/2 cup… Milk

1/2 tbsp … ghee


  • Wash and soak the dal for few min.
  • Put it in the cooker with double the water and cook for 2 whistles on full and 5-7 min on low flame.
  • Mash it well.
  • Add the milk and boil it.
  • Add the jaggery and mix it well.
  • Taste and adjust the sweetness.
  • Now stir in the coconut and cardamom powder.
  • Let it boil for 2-4 min on medium heat.
  • In another pan, heat ghee. Add cashews and fry till they are nice and golden.
  • Add the ghee and cashews to the kheer.
  • Serve with love.



Medu Vada

For this month’s SNC challenge the North team was given a challenge to make Medu vada. This soft, fluffy yet crunchy delight comes from Kuk’s Kitchen.

I made it this morning and had it for breakfast. It was fabulous.

You shall need: [makes 12 small or 8 big ones]

1 cup…. Urad dal [Washed and soaked overnight]

2-3…green chillies

1/2 tsp…Pepper Powder

A pinch of heeng [Asafoteda]

1/2 .. Medium size onion [Finely chopped]

Salt and water

Oil to deep fry


  • Coarsely grind the rinsed dal [Remove all water from it] with green chillies.
  • Add very little water if required.
  • Put oil to be heated for deep frying
  • Take it out in a bowl, add the pepper, salt, heeng, onion and mix well.


  • We the palm of your hands and take a ping pong size ball of the mixture in your hand.
  • Give it a proper shape and make a hole in it.


  • Drop it in the oil carefully.
  • Serve warm with sambhar and chutney

Points to remember:

  • My dal batter was little loose, so the maid suggested that I should add some rice flour. This shall make the dough more pliable but the vada will not be as soft as you would want it to be.
  • Be very careful while putting the vada in the oil, I burnt the tip of my finger as it was too close to the oil.

I shall definitely make more of this soon. I belong to the north team.

Thanks for the opportunity Divya.

vada4 vada1



I had reserved the entire of Last week of Nov for the SNC event. But I hurt myself and got the tiny toe fractured 😐

Yeah it sucks to just sit at home all day, not move, not cook much. But anyway it took me 2 days and one batch of bad adhirasam batter to get to the final product. Yashodha gave us this opportunity to make this wonderful dish.

I had to use the light color jaggery as the dark one was not available in the nearest store.

You shall need:

2 cups  rice (raw)
1 cup jaggery
A pinch of cardamom powder (elaichi powder)
1/4 cup water
5-6 tsp milk
1-2 tsp of ghee


  • Soak rice for 1 or 2 hours. Drain it from water.
  • Do not dry it completely, it should be moisture moderately. Grind them into powder and should be neither coarse nor fine.
  • Add jaggery and water in the heavy bottomed vessel. Allow them to boil.
  • Add cardamom powder and allow the syrup should be thicker which is in one string consistency.
  • Remove it from the stove. After few minutes add rice flour slowly and stir well until you get soft dough. It should be in the consistency of chapatti dough.
  • While mixing rice flour add ghee.
  • Heat oil for deep fry. Take a plastic sheet/foil and apply oil on it.
  • Take small lemon sized dough and keep it on the greased foil. Dip your fingers in the oil and flatten the dough into thick chapatti.
  • Take the thick chapatti out from the foil and drop gently into the heated oil. Fry both the sides until it should be nice and brown.
  • Remove adhirasam on an tissue paper. Repeat steps for all others.

Serve with love



Gulab Jamun SNC#2

Divya Pramil of You too can cook Indian Food fame came up with the wonderful idea of recipe exchange where two teams challenge each other with their authentic recipes. The teams get a month’s time to prepare the recipe and post on their spaces. October month’s challenge was posed by Shruti on behalf of Northern team and Divya Prakah on behalf of Southern Team.

This is the 2nd event of the series and I am posing this month’s challenge on behalf of the Northern team.  Am glad to present to you Gulab Jamuns. I adapted this recipe from Vikas Khanna’s recipe and trust me it is lip-smacking. I would love to thank Shruti and Sheelu for standing by for the event. You guys rock.

SNC#2- North Team challenge- Gulab Jamun

You shall need:

1 cup… Milk Powder

3+1 tbsp… Ghee/Clarified butter

1.5 tbsp… Rava/semolina

2+1 tbsp… Maida

A pinch of baking powder

3 tbsp… Cream [I used Amul cream]

Oil/ghee to fry

1 cup… Sugar

1 cup…Water

Few drops of rose water [Optional]

1 tbsp… Dried Coconut flakes

1 tbsp… Pistachio chopped finely

A pinch of Cardamom powder


  • Sift the milk powder, maida, semolina and baking powder.
  • To this, add the ghee and mix well. Now add the cream, first add only 2 tbsp, and make soft dough out of it. Add another tbsp if you feel it is dry.

  • Bring the dough together and with a palm greased with ghee make a ball and place in a bowl. Cover with a kitchen towel and let it sit for 20-30 min.
  • Meanwhile, in a pan, make the sugar syrup. Bring the sugar and water to the boil. Make sure the sugar dissolves completely. Add the gulab jal/rose water. Keep it aside till further use.
  • Make small balls out of the dough. In a wok pour sufficient oil that can immerse the dough balls completely. Heat the oil on full flame. Once it smokes, reduce the flame to medium. After the smoke disappears, add one dough ball first. If it turns black instantly, you must reduce the flame to low-medium. We are looking for an inviting brown color on the dough balls.

  • You may fry 2-3 at a time depending on the size of the wok. But be sure to constantly rolling the balls in the oil so that they get an even color.

  • Remove with a slotted spoon and keep on a kitchen paper. Now they are ready to meet the syrup that makes it a marriage made in heaven.

  • Lower them in the syrup and keep them immersed until further use.

  • In a small bowl, mix the dried coconut flakes, pistachio and cardamom powder.

  • To serve, put a few pieces of the gulab jamun, some syrup and the coconut-pistachio mix on top. Serve with love.


Be very careful while frying.

You may also add cashews and almond slivers as a garnish

Event details:

Sending this recipe to SNC (South Vs North Challenge)


Be very careful while frying.

You may also add cashews and almond slivers as a garnish

Event details:

Sending this recipe to SNC (South Vs North Challenge)

Do check Yashodha’s Kitchen blog to find out what challenge she has posed to the Northern team.

Contact me on any queries:

In case you have any query or suggestion regarding this recipe, please feel free to contact me through my email.

Please Note: 
Friends from Northern team will link their recipe in Yashodha’s Kitchen blog. And the ones in Southern team shall link here.

As I am from Northern Team, this is our Team Logo:

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…


Milk Sweets recipes

Mysore Pak (SNC Event)

Finalllyyyyy I could finish the SNC#1’s challenge from Southern Team. South Vs North is a recipe exchange event where there are 2 teams and one member from each time challenges members of the opposite team with a goodie of their region.

Divya gave us the Mysore Pak to recreate.

It might look deceptively simple but it is an attention seeker. 🙂 Here is how to make it.

1/2 cup…. Besan or gram flour

1/2 cup…. Ghee

1 to 3/4 cup… Sugar

1/4 cup… Oil

1/2 cup… Water


  • Grease the mould/plate in which you wish to set the sweet. Keep aside
  • Mix the oil and besan well in a bowl.
  • Make a sugar syrup with the water and sugar
  • Add the besan and oil mixture to the syrup and stir well.
  • Add ghee about a tbsp at a time and stir.
  • Stir till the besan changes color.
  • You shall know when the mixture is cooked when it starts to leave the pan.
  • Pour this in the greased pan and it shall start to harden.
  • Cut in the desired shape with a sharp knife.
  • You may add dry fruit of your choice on top of it and serve.