Monday, 20 October 2014

Atta badam ladoo / Wheat Almond laddu

I recently received my much awaited certificate and trophy from India Books of Records completing continuous blogging of recipes for 365 days. This has been by far my biggest moment in my blogging journey and you can view the details at - Achievements section. My happiness was double as my parents were here with me when I received the prestigious award. 

Diwali is also just two days away and I had to start the diwali preparations and decided to make some atta ladoos for the double celebration. This is also a healthy sweet as I have added roasted and powdered almonds to it. So, sharing a step-wise recipe and wish you all a happy diwali!!

Yield - will make 12-14 medium sized ladoos


Atta / Whole wheat flour - 1+1/2 cup

Almonds - 1/2 cup
Sugar - 1 cup
Ghee / clarified butter - 1/2 cup
Green Cardamom - 3


1) Heat 1 tbsp of ghee in a pan and roast almonds on low flame for few minutes. Do not burn and keep stirring.  Remove from the flame and let it cool down completely. 

2) Add it in your grind and blitz it to make a coarse powder. 

2) Now dry roast wheat flour on low flame in the same pan till it starts leaving a nice aroma. After 8-10 minutes you will see the color changing. Keep stirring or the flour will easily burn. 

3) Remove from the flame and let it cool down completely.
4) Remove the seeds from the cardamom pods and grind it with sugar to a fine powder. 

5) Add sugar, wheat flour powder, powdered almonds in a the same pan and mix it well. 

6) Heat the ghee in a small pan and when its hot, pour the ghee slowly in the mixing bowl and mix the content with a spatula or a spoon.

7) When its warm itself, grease your hands with ghee and start making small balls of the mix and keep it aside.

Once it completely cools down, store it in an air-tight container. You can store it for a month in a cool place. 


1) You can add 1-2 tbsp of more melted ghee if you feel the flour is too dry and you are not able to make balls.
2) I have added only roasted almonds but you can also add roasted cashews and walnuts for a mix of nuts.
3) If the mix cools down and you're not able to make ladoos, not to worry. Just place the pan again on low flame for a minute and mix well. Remove from the flame and start making laddoos again. 

Tuesday, 14 October 2014

Mixed Vegetable Kurma

Last few days have been really hectic with diwali shopping, preparations. I'm also so happy that my parents are here to celebrate diwali with us. My son has slowly started adjusting to the school routine though he daily has to throw tantrums before going to school. Each stage with a child is so challenging and I seriously wonder how my grandparents were able to manage 7 children...

I made some iddiappams for breakfast and served it with some Vegetable Kurma. I love these kerela style breakfasts and curry which is cooked coconut milk. Its healthy and so delicious. You can serve this curry with some appams, parota or even rice. 


1 Carrot (peeled and chopped)
6-7 French Beans/Green beans (chopped)
2 Potatoes (peeled and chopped)
Green peas - 1/2 cup
Yellow Pumpkin - 1 cup (chopped)
1 onion (peeled and finely chopped)
green chilies - 2 (chopped)
Curry leaves - 1 sprig
Ginger (grated) - 1/2 tsp
Garlic - 2 cloves (finely chopped)
Cumin seeds - 1 tsp
Cloves - 4
Cardamom - 3
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Salt as per taste
Coconut milk - 2 cups
Coconut Oil - 2 tbsp

How to make coconut milk:-

1) Break one medium size coconut and grate the complete coconut. Add grated coconut and 1+1/2 cup of warm water in your grinder and blitz it for few seconds. Strain it through a thin muslin cloth to extract the coconut milk. The first lot will be thick milk and keep it aside in a separate container. 

2) Now again add the squeezed coconut with 1 and 1/2 cup warm water in your grinder and bltiz it and extract extract the second cup of coconut milk and keep this separately. 

Method to make kurma:-

1) Heat oil in a pan and add cumin seeds and chopped onions.
2) Fry on medium flame till onions turn light golden brown. 
3) Now add ginger, garlic, green chilies, curry leaves, cloves and cardamom and saute for a minute.
4) Add all chopped vegetables with second time extracted coconut milk and mix it well.
5) Add turmeric powder, coriander powder and mix it well. Cover the pan with a lid and let it cook on low flame for 10 minutes. Keep stirring in between.
6) Add the thick first batch of extracted coconut milk and bring it to boil. Add salt to taste and mix it well.

Once it starts thickening, remove from the flame and serve it hot with some iddiappams, chappathi, parota etc.