Tuesday, March 30, 2010

A visit to the Brahma Kumaris Kitchen in Mount Abu- part-1

I am happy to share that the Cooking for Kids Event is running successfully since a year now.
My hearty thanks to all the hosts and participants.
For the month of March- April the topic is Filling Breakfast by Bhagyashri of Taste Buds. Kindly send your entries to make the event successful.

While in mount Abu, we visited the Prajapita BrahmaKumaris Ishwariya Vishwa Vidyalaya (also called Brahma Kumaris in short) which is a unique Vishwa Vidyalaya (university) and a well known spiritual value based educational institution which has gained global acceptance and unique international recognition.

Please read more about it here

This is a Roti making machine where the dough is fed on the top and the rest is taken care by the machine.
25 hot rotis come out at a time.

The sisters are making Karanjis

sweet stuffing being filled

ready to eat!!

dough ready for making biscuits

heart shaped

placed on baking trays

sisters help in cleaning Dal

stacked goodies!!

Gulab jamuns and ras gullas

Tuesday, March 16, 2010

Happy Ugadi wishes with 3rd Blog Anniversary!

I wish all my visiters a very Happy and prosperous Ugadi. It is also "Neivedyam's 3rd Birthday".
Thanks for all the support from Co-bloggers and friends, Visiters and sponsers. I hope to blog a lot in future with lots of new and delicious recipes.

I visited my Uncle's farm house in Haryana and it was quite a memorable trip. Here is a virtual treat of the farm.
My son was chasing all the Peacocks
Star fruit tree

My son touching star fruit

We were served yogurt in clay pots.

Chinese Orange trees were so beautiful I have no words to describe.

Mint Patches




Star Fruit

Egg plant

Orange trees


Have a Healthy and colourful Ugadi! Will be back with more pictures

Tuesday, March 2, 2010

Captured Moments- Mount Abu

Hi Friends!

Its been a long time since I visited my own blog!! We have moved to India and slowly in the process of settling here.
Things have been pretty hectic with the moving and kids.

In between all this, we had a short trip to Northern India. The pictures are of Mount Abu, Rajasthan. I captured some beautiful moments with my Son. These pictures were taken at a place called Sunset point. The view was too good, I cannot describe in words.

That's my finger :)

My Son's Hands! I was asking him to keep his hands like that and he did not understand what mommy was up to:)

My Son Jai.

Lake view
I want to share many more pictures with you so will be back soon. In between do let me know how you like these.

Tuesday, June 9, 2009

Methi Pachadi (Fenugreek Chutney)

These days I hardly find time to draft and blog. I have learnt lot many new and interesting recipes but have no time to sit and compose. Here is a short and spicy recipe from authentic Andhra -Menthi aaku Pachadi. These days my kitchen experiments are to try out new pachadis. The same procedure is used for making Palak (spinach) pachadi, Pudina (mint) Pachadi and kothmira (Coriander) pachadi.


Methi leaves -1 bunch
3 tbsp urad dal (husked)
1/2 tsp cumin seeds
a pinch of Asafoetida
4- dry red chillies
2 tbsp Tamarind pulp
salt to taste
1 tbsp oil

For tempering
1/2 tsp mustard seeds
1/2 tsp urad dal
1 tbsp oil
a pinch of asafoetida


Remove the methi leaves from the stem, wash well, drain and keep aside. To a pan add oil, on medium heat add urad dal and cumin seeds, toast until golden. Add dried red chillies and asafoetida, saute for 2-3 seconds and remove from heat.
Transfer these ingredients to a plate. To the same pan add methi leaves and cook for 5 minutes till the leaves turn soft.
Transfer all the ingredients to the mixer/blender after they cool, add tamarind pulp and salt. Blend together into chutney.
Temper with the given ingredients and serve with warm rice or rotis.

This goes to Cooking For Kids- Leafy Greens Hosted by Pavani of Cooks's Hideout.

Monday, May 25, 2009

100th Post...... :) Boondi Laddu

I always thought making boondi laddu was like moving a mountain but one of my relative made it sound so very easy. She said, it would take just 2 cups of besan, sugar and water each!! It sounded very easy, so we gave it a try!!


2 cups Besan (Gram flour)
2 cups sugar
4 cups water
1 tbsp cardamom
2 tbsp cashew nuts
2 tbsp raisins
a pinch of cooking camphor
2 tbsp Ghee (clarified butter)
oil for deep frying


Sift the flour and add 2 cups of water to it. The batter should be of dosa batter consistency (not too watery).

Simultaneously, prepare the sugar syrup by adding 2 cups of water to 2 cups of sugar. On medium heat prepare sugar syrup. The consistency of syrup when done should be of honey like thickness (Single string consistency).
In a pan heat ghee and fry the cashew nuts and raisins till golden brown. To this add crushed cardamom powder and cooking camphor (mesmerizing aroma spreads all over your house). Cover the syrup with a lid so that the it does not crystallize.

In a deep bottomed pan heat oil. The oil should be hot enough. When you drop a small drop of batter in the oil, it should immediately bubble up. The oil temperature is the most important aspect to make perfect boondis. If the temperature of the oil reduces the boondis will stick together. The boondis should cook and come up separately.

Hold the steel skimming ladle like the one shown below above the hot oil and pour a small amount of batter to it. Drops of batter fall into the oil and bubble up. Remove the boondis after 5-10 seconds and place them on a paper towel. To see if the boondis are perfectly cooked for laddus, press one in between your finger. It should get squeezed in, instead of cracking and breaking into pieces. Transfer the boondis to the syrup while you are preparing the other lot of boondis. Yes, You need some helping hands!!

The Boondis should completely take up the syrup. This is when you can start preparing laddus. Hold some boondis tightly in your hands and make real tight fist so that the boondis can hold together. It surely needs practice :)

I truly enjoyed the whole episode and the best part was tasting your own home made laddus!!

Monday, May 11, 2009

Dondakaya Ulli Karam ( Spicy Tindora Fry)

These days I am learning a lot of nice and new recipes here in Michigan. This is a very easy recipe which I learnt from my friend.


1 lb Tindora (Ivy Gourd)
1 big red onion
4-5 dry red chillies(you can add or reduce accordingly)
2tsp cumin seeds
2-3 tbsp oil
salt to taste
1/2 tsp turmeric powder
1 tsp besan (gram flour)


Wash tindora well, pat dry and trim the ends. Vertically slit the tindora from one side to three fourth of its size. Make sure the other end is intact.
Pressure cook tindora for just 3 whistles. Do not add water to the the pot of tindora. Add water only to the pressure cooker.
Meanwhile add onion,cummin and dry red chillies to the food processor and Pulse it.
Remember not to make a paste out of the onions. The ingredients should just blend.
In a pan add oil and saute the tindora till slightly golden and crisp. To this add the onion-red chilli blend, turmeric and salt. Let it cook on medium low heat for about 10-15 minutes till the raw onion smell disappears. Sprinkle gram flour, toss and leave for 5 more minutes. Serve with rice or rotis.

Saturday, April 25, 2009

Akshaya Tritiya with Aval Payasam

Akshaya Tritiya, falls on the third day of the bright half of the lunar month of Vaisakha of the traditional Hindu calendar.
It is one of the four most auspicious days of the year for Hindus.
The word "Akshaya", a Sanskrit word, literally means one that never diminishes, and the day is believed to bring good luck and success. It is widely celebrated in all parts of India by different sections of the society irrespective of their religious faith and social grouping. The day is particularly considered auspicious for buying long term assets like gold and silver, including ornaments made of the same; diamond and other precious stones; and the real estate. The legend states that any venture initiated on the auspicious day of Akshaya Tritiya shall continue to grow and bring prosperity.
(Source :Wiki)


1/2 cup beaten rice (Poha)
2 cups Whole milk
1 cup sugar (can use less if adding condensed milk)
1/2 cup Condensed milk (optional)
1 tsp crushed cardamom
1 tbsp cashewnuts
1 tbsp raisins
2 tbsp ghee (clarified butter)
Saffron strands to garnish


Wash beaten rice, drain well and set aside. Heat the milk on medium and while it is warm enough, add the beaten rice and crushed cardamom. Let it cook for 10 -15 minutes.
At this stage condensed milk can be added to give some richness. It is purely optional.
In a pan fry cashewnuts and raisins to golden brown with ghee and let it cool.
Remove the payasam (kheer) from heat and add fried nuts and raisins. Garnish with saffron strands and serve warm.
This Payasam can be kept as Neivedyam to God on Akshaya Tritiya day.
I am sending this to Cooking for kids- Rice Hosted by Trupti's Food Corner

If you are wondering why I am not blogging regularly, the below picture is one of the reason.

Yes, This necklace is handmade by me for little Diya. This is my first attempt in Jewellery making. It is made of pearls and ruby.