Sweet Appos(Sweet Paniyarams)

Ghee – 1/2 cup

Wheat flour -1 cup

Laayi -1/2 cup

Jaggery – 3/4 cup

Grated coconut – 3/4 cup

Ellakki bananas – 3 finely sliced.

Water- 1 cup.

2 to 3 Pinches of salt.


In a saucepan heat half a cup of water and add in the jaggery and make a syrup (neither too thick nor watery)

Mix a cup of grated coconut to it and allow it to cool.

Once it is warm add the puffed rice and sliced bananas and mix well.

Then add the wheat flour and salt and mix well.

If the mixture is too thick add a little water.

The consistency of the batter should be thicker than idli batter.Allow it to rest for about five minutes and then the batter is ready to make Appos or paniyarams.

Heat the tava and once hot add ghee liberally into the appo slots and then with the help of a spoon put the mixture in it and lower the flame.

Allow two to three minutes to cook and then with help of a knife flip it over to cook till golden.

Adding ghee allows it to come out crisp and golden brown.

Enjoy it hot.

Pear & Oatmeal Crumble

Tried this old fashioned Pear and oats crumble today..it’s a very simple dish tasty and an easy recipe to try out in ones kitchen. Left the kitchen smelling with aroma of the spices and the lemony flavoured pear.

Ingredients for the base

Ripe and firm Pear – 1 big one chopped or sliced.

Brown sugar – 1 Table spoon

Cornstarch – 1 table spoon

Lemon – 1 juiced

Nutmeg powder 2-3 pinches

Ginger powder – 2 pinches è


Preheat oven for 10 minutes on 180 degrees.

In the meantime take a bowl and put the pear bits followed by the cornstarch,brown sugar,nutmeg powder and ginger powder.

Finally add the juiced lime or lemon juice and mix well.

Pour it over a greased baking tray and keep it aside.

For the top layer


Rolled Oats – 1/2 cup

Flour – 1/4 cup

Butter – 2 table spoons (thawed)

Brown sugar – 2.5 table spoons

Almonds – 1 table spoon cut into bite sized bits.

Walnut – 1 table spoon.


In a bowl add the thawed butter followed by sugar, flour and rolled oats. Mix lightly with your fingers.

Then add the chopped almonds and walnut

Add a few pinches of nutmeg powder and also ginger powder

And mix well till the butter mixes well into the mixture.

Now transfer this slowly over the pear mixture and press lightly with the spatula.

Bake on 180 degrees Celsius for about 25 minute.

Best enjoyed with chocolate sauce or caramelise pear on the sides.

Vanilla ice cream too goes well with pear crumble.

Pink Ruby Chocolate Mousse

Had some Ruby chocolates lying around for quite sometime. Finally today I decided to make something from them. Never liked the tangy berry like flavour in a chocolate. Tried making this mouse which came out perfect though would have loved if the colour could have been a little darker. The taste was very good and so was the texture.


Milk powder -5 table spoons

Hot water 1.5 cups

Cream 2 table spoons

1 spoon sugar

Ruby chocolates grated 2 table spoons

vanilla essence 2 to 3 drops

China grass 2 inch piece or gelatine 1 spoon

strawberries 2 thinly sliced

grated pink ruby chocolate for garnishing


In half a cup of hot water dissolve the China grass bits or gelatine.

In another glass of hot water dissolve the milk powder and then add the water to which the gelatine is added and heat it.

Now add the grated pink ruby bits to this and mix well

Now add the sugar and mix well. As the mixture thickens and becomes viscous put off the flame.

Add the vanilla essence and finally the milk cream and transfer them to the glass bowls or cups and allow to set.

When it comes to room temperature keep it in the refrigerator for about three hours.

You may Un mould them on a serving dish or use as is.

Garnish with the grated pink chocolate bits and also slices of strawberries.

Enjoy them cold.


Bottle Gourd/Lauki Halwa

Bottle gourd or Lauki is a versatile veggie full of nutrients. It has more percentage of water and mostly used in soups and juices.

It can be cooked with any dal as sides for any dish, in Sambhar and also known for its several medicinal properties. It’s also cooling for the system.

This is a halwa prepared mostly for its cooling properties by many households as it serves both as a coolant as well as a delicious dessert. It can be relished hot, cold or at room Temperature.


1 bottle Gourd- about a 3 cups after grating.

Jaggery – 1.5 cups

Cardamom – 1 small spoon powdered.

Water – less than a ounce

Ghee – 2 table spoons

Almonds – 4-5 slivered Raisins – 1 table spoon

Corn flour – 1 small spoon


Heat a saucepan and Add the jaggery and water and on low fame keep cooking until melts and turns sticky.

Now add grated and cooked Lauki and keep stirring until it begins to leave the edges of the pan.

Add ghee and powdered Cardamom.

Keep cooking. Now sprinkle the cornflour evenly and mix well as the mixture starts thickening . Garnish with nuts and Raisins. The halwa is now ready.

Can be enjoyed warm or cold.

Banana and dry fruits Sheera.

Long time since I posted any recipe.

Today being Vasanth Panchami decided to make some Sheera as offering to Goddess of knowledge Saraswati.

I have used a Nendra banana which is a native of Kerala. They are mostly used in preparing Halwa or eaten as is or steamed during fasting or as a mid day snack. Very nutritious and filling too.

Loved the grainy texture of the banana flavoured Sheera. I have used a big Nendra banana so that I could reduce the quantity of jaggery.


Nendra Banana – 1

Semolina/fine suji – 1 cup.

Jaggery powder – 1/2 cup

Ghee – 3 table spoons

Cardamom – 3 pods powdered

Hot Water – 2.5 cups

Almonds -3 slivered

Cashew bits – 1 spoon

Raisins – 1 spoon.


Take a saucepan and add a spoon full of ghee and then a cup of Semolina or suji and roast for about five minutes on medium flame until you get the aroma.

Add in the chopped banana bits and and sauté until it mixes well with the suji and let’s out the aroma.

Now add the hot water and mix it well. Cover it with a lid and cook it for about 10 minutes on low flame mixing occasionally.

Add the jaggery powder, cardamom and the remaining ghee and mix well and sauté for another five minutes or so.

When the mixture let’s out ghee and leaves the side of the pan the Sheera is ready.

Transfer to a dish and garnish with almonds, cashews and raisins.

No sugar Pumpkin Mawa Burfi

My first try to make Pumpkin Burfi.

Wanted to try something which is sweet in itself so that I can avoid using added sugar. Added Mawa for binding and a little ghee.Delicious and flavourful!


1,5 cups of grated Pumpkin

200 grams Mawa/khoya

Cardamom-1/4 spoon

Ghee-3-4 table spoons

Nuts of your choice-2 table spoons

Method: Grate the peeled pumpkin.

If you are using ready to use mawa or store bought mawa then thaw it and crumble it.

In a pan add a table spoon of ghee and roast the crumbled mawa till it changes colour and also turns into a ball.It will take about 7 minutes.

Now keep the mawa aside.

In the same pan add another table spoon of ghee and roast the pumpkin till you get a sweet aroma. It will take about 5 to 6 minutes.

Now mix the pumpkin and the mawa and on low flame keep moving your hands until they blend together.

Once it forms a dough like consistency switch off the flame.

Add the remaining ghee and cardamom powder and some nuts.

Transfer it to a ghee smeared tin or plate preferably a rectangular or square one so that you get neat cuts.

Now garnish some nuts on the top and press lightly with the help of a spatula.

Refrigerate for about 2-3 hours and then cut them with the help of a knife into neat


Pl note:

I have used home made mawa.

You can knead 2 cups of Milk powder with cold milk to a dough preferably firm dough adding a little ghee.

Steam the dough for 5-6 minutes and when cool you can use it.