Menu Plan Monday!!!



cereal bars

Lunch and Dinner:

leftovers with chapathi



semiya upma

Lunch and Dinner:

Turai and soya curry with chapathi



Lauki paratha

Lunch and Dinner:

Cabbage curry with chapathi



Oats upma

Lunch and Dinner:





Lunch and Dinner:

Butter Chicken with rice and poori

Saturday and Sunday:

Going out of town for a wedding, so no cooking.

Happy Diwali!!!

I want to wish all my readers a very happy Diwali. May happiness shine through all your life just like glowing diya. Enjoy and be happy with your families and always remember God….


As Diwali is approaching, this is my go to sweet. I have tried so many recipes and none came close to what I was expecting. I then followed Mullai’s recipe for this and I am hooked. Don’t alter anything. Exactly follow the directions. It will come out perfectly. I am putting the recipe here. If you want to go to the source you are more than welcomed to…

1 and 1/2 cup Besan flour (kadalai maavu)
1/2 tsp Rice flour
1 pinch Sodium bi carbonate
1 & 1/2 cup Sugar
¾ cup Water (for sugar syrup)
¾ cup + (few teaspoons) Water (for batter)
2 tbsp Ghee
15 nos Cashew nuts
10 nos Raisins
3 nos Cloves
3 nos Cardamom (powdered)
3 pinch Orange food colour
5 cup Oil (for deep frying)


Combine water and sieved flour mixture adding 1 pinch of the food color and sodium bi carbonate. Mix to form a thick batter, which should look like our bhaji bonda batter. Mix thoroughly to avoid lumps. Heat oil in a wide kadai, sample a few drops to check the oil temperature.

If the oil temperature is too hot then the boondis will turn brown. If its too low then the boondis will sink. fried boondis which float as shown will cook within seconds of dropping in oil. As soon you drop, it will vigorously bubble and when the bubbles stops, remove them immediately. We don’t need crispy boondis, our boondis should look slightly crispy on outside and soft on inside. This will make them soak better in syrup. (Something similar to Namuthu pona boondi / soft boondi).

If you are all set with the procedure, then start making. Hold the slotted spoon few inches above the oil, scoop little batter and slowly pour and press as shown. Soon the boondis will drop into the oil, just one scoop per batch, do not over crowd. As soon they are fried, put them into the prepared sugar syrup to soak.

Sugar syrup Preparation: Here comes the most important step, making of single thread consistency. Take a pan, combine sugar and water. Let it melt over medium high flame. It will bubble vigorously in 3 minutes. Somewhere between 4 to 6 minutes the single thread consistency happens. All you need is a clear glass with cold water next to the boiling sugar syrup. When it crosses 3 minutes start testing with few drops.

When the syrup is ready, add remaining 2 pinches of food color, cloves and cardamom powder. After frying the boondis, immediately drop them in the syrup and soak for 30 minutes. Heat the ghee, toast the cashews and raisins and add this to the soaking boondis.

After 30 minutes, you have to start making laddus with your hands. Just press a handful and form a ball. It will be difficult to form a ball when it becomes cold, so start making while its still warm. If its cold then, slightly heat to make it warm.

Hope you will try them and let me know how it turns out.

Inspirational Quotes!!!

You are truly beautiful because God designed you with his own hands. Never be sad. Be happy with whatever God gave you because he knows the best. Thank him from the bottom of your heart for everything he gave you. God gives everything once, so make sure you take good care of it.


NaanWhen I started I was pretty sure I was making Kulcha from Rajeshwari’s blog but it became Naan but I am not complaining because it tasted really good. Thank you so much for such a wonderful recipe. I am putting the recipe here but if you want to go to the soure you are more than welcome to…


Maida/ all purpose flour/ plain flour – 1 cup

Milk – 1/2 cup (plus as needed)

Curd – 1 tblsp

Baking powder – 1/2 tsp

Cooking soda – 1/4 tsp

Sugar – 1 tsp

Salt – 1/2 tsp (or as needed)

Black sesame (optional) – As needed

Coriander leaves – As needed

Oil – As needed

Butter – As needed


  1. Mix flour, baking powder, baking soda and sieve it to make sure even mixing.
  2. In a mixing bowl, place the flour and make a dent in the middle.
  3. Add sugar, salt, curd and milk.
  4. Gather to make a dough and knead for a minute.
  5. Rest aside covered properly for an hour.
  6. Again knead well to make the dough smooth.Divide into 4 equal balls.
  7. Roll with generous dusting over a counter top.
  8. When its half rolled, add few drops of oil and spread it.
  9. Again roll to a thin kulcha. Adding oil at the bottom makes it easy to spread without shrinking. Do not worry about the shape.
  10. Take the rolled kulcha in your hand and sprinkle some sesame seeds and chopped coriander leaves.
  11. Again keep the kulcha and roll gently over to make sure the sesame and coriander sticks to it well.
  12. Heat a tawa and now spread little water on the top of rolled kulcha.
  13. Take the kulcha carefully and put it over the hot tawa in such a way that the water brushed side is down.
  14. Cook covered in medium flame.  (water should be applied over the plain side of the kulcha and the water applied side should be put to the tawa first. The sesame side should be on top).
  15. Once you see bubbles on the top, you either flip it in the tawa itself and cook or put it over direct flame with sesame seeds side down.
  16. Wait till brown spot appears and brush it with butter.