Eid or Eid-ul-Fitr is an occasion one always associates with late night shopping, lots of
sawaiyyan(sweet vermicelli). So today I m preparing sawaiyyan today . It’s a dessert which is mainly cooked in Eid-ul-Fitr and its very delicious recipe .


  • Thin Vermicelli noodles (Sawaiyan) 100 grams
  • Oil 4 tablespoon
  • Small green Cardamoms 3-4
  • Condensed milk 1 cup
  • Sugar ½ cup
  • Whole milk 3-4 cups, diluted with 1-2 cups of water
  • Raisins cashewnuts and Pistachios( For garnishing )


Take a pan add the oil and cardamom seeds. Add the vermicelli noodles and roast them on
very low flame Stir constantly till their color changes to a darker brown.
Take a open pan and add the milk to it. Add the vermicilli to the milk and boil on a medium fire until the vermicilli is completely done, now the condensed milk, sugar, raisins and the
cashew nuts and stir till the sugar is dissolved and the mixture thickens.
Add the rasins cashew nuts and Pistachios. Cover and let cook for 5-6 minutes till the milk have dried and the vermicilli noodles have become tender. Remove from heat.
Now its ready to serve garnish it with raisins cashew nuts and Pistachios , It can be served both hot and cold.

Recipe of Modak

Modak is known as Lord Ganesha's favorite sweet. Its one of very famous Indian sweets

which is especially prepared on the occasion of Ganesh Chaturthi.

The celebrations of Ganesh Chaturthi are regarded incomplete without Modak, a sweet that is

greatly associated to Ganesh Chaturthi. It is a special dish that is offered to the Lord, on

HIS Birthday.



  • 3 cups Rice Flour
  • 6 cups Water
  • 6 tsp ghee
  • 4 cups Grated Coconut
  • 2 cups Sugar or Powdered Jaggery
  • A little Milk


Bring the water to a boil and add ghee into it for the outer covering. Take off heat. Now
add the rice flour, little by little to avoid lumps and cover the mixture and let it cool.
When cool, knead it well into dough with a smooth finish in such a way that it should

Now take the coconut and sugar/ Jaggery in a heavy-bottomed pan for the stuffing. Add milk.
Keep on low flame with stirring. Stir and take off heat.The mixture should be fairly dry and turn a shade darker. Now make balls with the (covering) dough.

Flatten them on the palm or on a surface into a circle. Place the stuffing in it and cover it completely with the dough.Fold the edges tapering to the centre. Now steam-cook the Modaks in a cooker for at least 15 minutes until done. Now it’s ready to serve.

Rajma Masala

Rajma Masala is a north Indian recipe; it can be and enjoy it with rice, puri or naan it can be served in lunch as well as in dinner also.


  • Red kidney beans 2 cups soaked for overnight
  • Water 4 cup
  • Onion 2 medium, finely chopped
  • Ginger and garlic 1 tablespoon finely chopped
  • Asafetida ½ teaspoon
  • Turmeric powder ½ teaspoon
  • Cumin seeds 1 teaspoon
  • Red chilli powder 2 teaspoon
  • Tomato 2 finely chopped
  • Garam masala teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 2 tablespoon
  • Oil 2 tablespoon
  • Salt to taste
  • Coriander leaves finely chopped for garnishing


Take the over night Soaked rajma for and drain the water properly. Add water and salt in pressure cooker and put rajma to it. Cook it on high heat level. Once first whistle is there cook for another 10 minutes on low heat so that rajma becomes soft and tender.

Take a pan and heat oil into it. Put cumin seeds to it. Add bay leaves if available, chopped ginger-garlic and asafetida. Fry it lightly. Now add chopped onions and fry till they turn golden brown. Add all spice powders to it except garam masala.

Now add chopped tomatoes in the pan. Fry it till the oil is separated. Add rajma in the pan now and cook it. Add salt to it and cook for 15-0 minutes. Finally add garam masala and cook for 5 minutes.
Garnish the rajma masala with finely chopped coriander leaves and ginger.

Sita bhog

Dear friends today I am preparing a mouth watering sweet dish Sita bhog for you all . It is also known that this sweet is a favorite dish to Goddess Sita.


  • 250 grams rice flour,
  • 50 grams maida;
  • 50 grams ghee;
  • 50 grams paneer,
  • 250 grams sugar,
  • Silver foil;
  • 1 tsp. Of rose essence and cardamom powder.
  • sev mould


For syrup put 1 cup water in sugar and prepare syrup of one-thread consistency. Remove from fire and keep it warm.

Blend together rice flour, maida and cardamom powder. Grind paneer to a paste and mix in, heat the ghee, when it melts, put into the flour and knead with your hands to an extremely smooth dough. The dough should be quite stiff. Do not add any water, but if the dough is not of the righter consistency put in a little more melted ghee.

Sev Mould

Now heat enough ghee for deep frying to smoking, lower the heat and put the mixture in a sev mould and press into the ghee. Fry over a very slow fire to a golden brown colour. Drain nicely and toss into the syrup.
When all the mixture is used up and the sev is in the syrup, sprinkle essence on top. After about 10 minutes, drain out the sev and put in a clean plate. Cover with foil. Now its ready to serve

Crisp Bhindi Fry


  • Ladys finger(Bhindi) - 1 lb
  • Salt - 1/2 tsp
  • Garam masala powder - 1/4 tsp
  • Turmeric powder - 1 pinch
  • Gram flour(Besan/Kadalapodi) _ 3 spoons
  • Chilly powder - 1/4 tsp
  • Coriander powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Oil - 2 - 3 tbsp
  • Onion(medium) - 1 no
  • (jullienned)

For seasoning:-

  • Mustard seeds - 1/2 tsp
  • Black gram(Uzhunnuparippu) - 2 tsp
  • Bengal gram(Kadalaparippu) - 1/2 tsp
  • Cumin seeds(Jeerakam) - 1/2 tsp
  • Roasted peanuts(Nelakadala) - 1 tbsp
  • Roasted cashews - 1 tbsp
  • Curry leaves - 3 sprigs
  • Coriander leaves - 1/4th bunch (chopped finely)
  • Green chillies - 2 - 3 nos or as reqd
  • Garlic pods - 2 nos
  • (minced or grated or crushed)
  • Coriander leaves - 1/2 bunch or more to garnish


Wash the bhindi and pat dry them in towel and leave them for 1 hour. After 1 hour, cut them into circular discs or rings of 5-7 mm thickness. In a bowl mix together salt, garm masala powder, turmeric powder, gram flour, chilly powder, coriander powder and cumin powder. To it, add bhindi, 1/4th bunch of pat dried coriander leaves and toss well.

Heat oil in a pan. Splutter mustard seeds followed by black gram, Bengal gram, cumin seeds, roasted peanuts & cashews, curry leaves and coriander leaves one by one. Fry them covered for 1 - 2 mins on a medium flame.

Now add julienned onion and saute for 3 - 4 mins. Change the flame to high and add the bhindi tossed with all powders and coriander leaves to the above and toss it well and saute for 2 mins without lid. Close the lid , turn the stove to medium and cook covered for 6 - 7 mins. In between keep tossing or shaking so that the bhindi is not burnt.

Open the lid and cook on medium flame until the bhindi turns crispy.

Finally garnish with cilantro leaves and curry leaves and switch off the stove and keep covered for 10 more minutes so that the flavours of cilantro and curry leaves is absorbed by the bhindi.

Aam Ka Panna

Mango Panna or Aam ka Panna, delicious cooling and soothing drink. A Cold Beverages and a simple Indian food recipe,


  • 2 large sized Raw mango
  • 2 teaspoons Cumin powder
  • 1 teaspoon Pepper corns (crushed)
  • Black salt to taste
  • A small pinch of asafoetida
  • 1/4 cup Sugar


Wash and boil mangoes. Let them cool. Peel, mash and strain the pulp. Add cumin powder, crushed peppercorns, black salt, asafeotida and sugar. Mix well till sugar is dissolved. Divide the mixture into four tall glasses; fill it up with chilled water. Stir well and serve.


Today I am preparing Chole which North Indian recipe. It is a snack and also fast food typically loved by every one as a tea time treat. It can be also used as a starter .The recipe of Chole is a simple and quick.


  • 2 Onions
  • 1 Tablespoon garam masala powder
  • 2 Tablespoon red chilli (lal mirch) powder
  • 1/2 Teaspoon soda bi-carbonate
  • 1 Tablespoon dry mango powder (amchur)
  • 2 Tablespoon coriander- cumin powder
  • 1 Cup chick peas (kabuli chana)
  • 3 Tablespoon vegetable fat (ghee)
  • 2 Tomatoes
  • 1/2 Teaspoon pepper powder
  • Salt to taste

For Garnish

  • 2 Tomatoes
  • 1" Ginger
  • 2 Tablespoon coriander leaves (dhania patta) chopped
  • 1 Green chilli


Soak the chana for at least six hours and then drain.
Cut the onions. Wash and quarter two tomatoes and make slices of the remaining.Peel and make juliennes of the ginger.Wash and slit the green chillies. Mix in water and 1/2 tsp of soda bi-carbonate to the chana and stir fry in a pressure cooker till done.Take care the chanas do not get mashed.
Heat up the ghee in a vessel and fry the potatoes until soft. drain. In the same ghee, mix in the onions and stir fry till pink. Mix in the dhania-jeera powder and red chilli powder and fry again. Mix in the boiled chanas and salt. After five minutes, mix in the garam masala powder, amchur powder and black pepper powder and stir fry for two minutes. Mix in the tomatoes and stir fry for another two minutes.
Garnish with cut coriander leaves, slit green chillies, slices of tomatoes and ginger juliennes.