Friday, December 6, 2019

Creamy Cheese Sauce | Quick And Easy Recipe | The 3 Ingredient Cheese Dip


Hi Supermoms,

Cheese dips are quite popular with my children. Whether it is to drizzle on top of chips, nachos or served as a dip along with baked vegetables, they taste so delicious. 

Today I am sharing my simple, easy and quick cheese sauce recipe made using just three ingredients. It hardly takes a few minutes from start to finish. I made this sauce twice last week and realised that I have not shared this yet on the blog.

I made baked Broccoli and Smashed Potatoes as snacks/starters and while these were baking in the oven, I quickly made my sauce. 

You can add seasoning of your choice. I added Italian mixed herbs and chilli flakes . Sometimes I just add some white pepper and salt if the snack is really spicy. 

To make it more crowd pleasing, you can mix your choice of spicy tomato sauce/Ketchup ( you can add Tabasco, Chipotle sauce, Sriracha , hot and sweet etc.,) with the sauce and serve. 

It is sure to be a super hit recipe and a keeper too .


 Creamy Cheese Sauce :

Preparation time : 2 minutes
Cooking time : 5-7 minutes
Serves : 2-3 
1 cup = 250 ml cup 

Note : You can double the recipe to make larger batch 

Ingredients :

1/2 cup cream 
1-2 cheese cubes ( grated)
2 tablespoons milk 
1/4 teaspoon Italian seasoning 
1-2 teaspoons 
pinch of salt 

You can watch me make this sauce in this recipe video.

Method :

1. In a heavy bottom vessel , add cream, grated cheese, milk and mix well.
2. Place it over low flame and keep stirring till the cheese melts and the sauce thickens .
Chef tip : This will take less than 5 minutes. You can adjust cream and milk if the sauce thickens too much.
3. Switch off. 
4. Add seasoning of your choice or tomato sauce of your choice.

Your delicious creamy cheese is now ready !!

Creamy Cheese Sauce | Quick And Easy Recipe | The 3 Ingredient Cheese Dip


Happy Cooking!

With love,

Masterchefmom






Tuesday, December 3, 2019

Chilli Idli | Healthy Chilli Idli Recipe | Gluten Free and Vegan Recipe



Hi Supermoms,

Winter has set in . Many winter special vegetables and fruits have flooded the market. 
Personally I love the winter vegetables and fruits so much . They are so fresh and motivates me to create new dishes. 

I bought the Red Chili peppers /big red chillies this week . Did you know that these are actually a fruit and not a vegetable ๐Ÿ˜€ ? They are also full of anti-oxidants. They are not very spicy like the small green chillies. Pickling them is one of the most popular ways of using them. 

I know when you read the recipe name/title, you would think that I am going to share deep fried idles in chilli powder mixture. Sorry to disappoint you. But here is the new 'Chilli Idli' recipe for you. 

It is even more awesome because the idli has not one but multiple dal/lentils . A healthy tiffin and also a great lunch box dish. You can remove the seeds and ribs of the Chili Peppers and use them. You can also reduce the amount of chillies that you use according to your family taste preference. 

I am going to share the best incentive to go ahead and grind this idli batter - you can make the most crispy and delicious dosa/dosai too. No need to ferment for the dosai.  You can grind and immediately make dosai. Ferment and make idli the next morning. 

How amazing, right? 

OK, sharing the recipe right away !


Chilli Idli | Healthy Chilli Idli Recipe | Gluten Free and Vegan Recipe :

Preparation time/Soaking time : 5 hours 
Cooking time : 10-12 minutes
1 cup =250 ml cup
Storage : Batter keeps good unto 3 days when refrigerated

Ingredients :

3 cups raw rice ( Sona Masoori or Ponni)
1 cup urad dal/ husked black gram
1/2 cup channa dal/bengal Gram
1/4 cup toor dal/pigeon peas
1/4 cup moong Dal/ husked and split green gram
1/4 teaspoon fenugreek seeds
1/4 teaspoon asafoetida
2-3 red Chili Peppers/big red chillies ( you can remove seeds and ribs )
1/2" ginger ( optional)
salt to taste

Method :

1. Wash and soak rice and dal together along with fenugreek seeds.
2. Grind them finely along with the fresh red chillies.
Chef tip: Do not add too much water while grinding the batter. 
3. Add salt, asafoetida and mix well.
Chef tip : You can make dosai instantly with this batter. You can dilute the batter and make Chilli Dosai.
4. Allow the batter to ferment overnight or for 6-8 hours.
5. Your Chilli Idli Batter is now ready!!

Grease your idli plates , pour the batter, steam them and your delicious and healthy Chilli Idli is now ready!



They taste great with powdered jaggery or sugar. I served with coconut chutney too. So yum!

Thank you all for the love you are showing to my Youtube Channel. Please continue to love and support. For those who haven't subscribed yet, click here to be a part of Masterchefmom Family , subscribe and not miss any of my recipes or cooking tips. 

Happy Cooking!

With love, 

Masterchefmom











Saturday, November 30, 2019

Beetroot Boondi Raita | Beet Boondi Yoghurt Dip Recipe


Beetroot Boondi Raita

Hi Supermoms,

Weekends bring in mixed emotions . 
I want to relax and at the same time cook great food for family. Whenever I have the energy and good mood, I take up elaborate tiffin-lunch menus but many weekends, it is about one pot dishes. Mostly it would be a Cooker Biryani which Raghu loves. I love it too for the simple reason that my cooking gets over very quickly and the taste gets me compliments. Smart option, right? 

Last Sunday I made a cooker biryani and served it along with a spicy beetroot raita. The raita was a huge hit . I was so glad as beetroot was not a popular vegetable for raita. To be frank with you, only for this reason I added boondi as it was a favourite to have along with biryani . The combo worked and was loved. 

This raita recipe is a keeper. 

You will just need a small beetroot to make this raita. However you can always double the quantity to make a big batch . 

Beetroot Boondi Raita :

Preparation time : 5 minutes
Cooking time : 10 minutes
Serves : 4
1 cup = 250 ml cup 

Ingredients :

1 small/medium size beetroot ( peeled and roughly chopped)
1-2 green chillies ( adjust according to the spice levels of the variety of green chilli)( roughly chopped)
2-3 teaspoons oil ( of your choice)
1/4 cup boondi / fried chickpea balls ( I used ready made)
1 cup whisked curd
mint leaves ( washed and finely chopped) ( adjust quantity according to taste)
salt to taste

Method :

1. You can steam cook the chopped beetroot for approximately 10 minutes.
2. Transfer it to the jar of a mixer/food processor.
3. Heat an iron ladle or small pan with oil .
4. Switch off and immediately add the green chillies.
5. Keep stirring the green chillies so that the oil is infused with the flavours of chilli.
6. Now add it to the steamed beetroot and grind it to a paste adding a few drops of water.
7. Transfer it to a serving bowl.
8. Add the whisked curd, mint leaves and salt .
9. Top it with boondi and serve. 
Chef tip : You can add half the boondi and mix. Just before serving, garnish with little more boondi. If the boondi is already salted, adjust salt accordingly. Plain salted boondi works the best.

Beetroot Boondi Raita

Hope you enjoyed this recipe. 
Do take a minute to subscribe to Masterchefmom Youtube Channel

Thank you for your continued love and support .

Happy Cooking!

With love,

Masterchefmom







Friday, November 29, 2019

Tomato Rice Thali | Indian Thali Ideas By Masterchefmom #019 | Gluten Free Thali

Tomato Rice

Hi Supermoms,

There are three vegetables that are always in stock at home -Tomatoes, Potatoes and Onions. 
If you have fresh tomatoes, you can make so many dishes. One dish that I make frequently is the tomato rice. There are so many different ways to make this rice. I have earlier shared the 'North Arcot Style Tomato Rice' recipe with you all. Hope you tried it ?
You can make this for a potluck lunch or picnic .
 They taste great for school lunch boxes too!

Today's tomato rice recipe is a quick one which can be made within ten minutes. I shot a video for you while making this Tomato Rice Thali . I cooked tomato rice and served it with a super delicious onion raita and microwaved papad/appalam. 

It was a simple and soulful platter. 


Quick Tomato Rice :

Preparation time : 5 minutes
Cooking time : 15 minutes
Serves : 3-4
1 cup = 250 ml cup

Ingredients :

2 cups cooked rice 
4 large tomatoes ( roughly chopped)
3-4 green chillies ( finely chopped)
3 garlic cloves ( coarsely crushed)
1/2" ginger ( crushed)
1 sprig curry leaves ( optional)
1/8 teaspoon turmeric powder
1-2 teaspoons ghee/clarified butter ( optional)
salt to taste 

To temper :

1 tablespoon oil
1/4 teaspoon fennel seeds
1/4 teaspoon mustard seeds

Garnish ( optional):

You can roast dry fruits and nuts and add them if you like. You can add fresh herbs . 

Method :

1. Heat oil and temper with ingredients given for the same.
2. Add crushed ginger, garlic, green chillies and then add chopped tomatoes.
3. Add salt and cook till the tomatoes become soft and mushy .
4. Add cooked rice and mix well. 
5. Switch off and serve. 


Tomato Rice Thali :

Less than 10 Minute Tomato Rice With Onion Raita : 

Watch the full recipe video here



Tomato Rice


Happy Cooking!

With love,

Masterchefmom







Monday, November 25, 2019

Instant Dal Mix Recipe | Instant Dal Powder | Gluten Free and Vegan Recipe

Instant Dal Mix Recipe | Instant Dal Powder

Hi Supermoms,


You might have heard of the popular saying ,"Necessity is the mother of invention".

This 'Dal Mix' recipe was born out of necessity. My elder one is away from home for his higher studies.  After a long day , it becomes difficult for him to cook a complete meal. I had taught him how to make a quick cooker sambar and also sent home made sambar podi. It has helped him on many days. But cooking only sambar might get boring. So, this instant dal mix idea was born ๐Ÿ˜‡.

This podi/spice mix is almost like magic. It reduces so much of cooking time and effort. 

All one needs to do is to sautรฉ vegetables  and add this dal mix. Your delicious dal will be ready in just a few minutes. 

I have added more pepper and cumin seeds so that the dal can also be enjoyed as a soup. You can adjust the spice levels according to your taste. Other ingredients like turmeric powder, asafoetida , curry leaves are also added . 

You can make different types of dals using this Dal Mix . It is sure to help those who are pressed for time and students/working professionals who are bored of bland food or restaurant food. 

This recipe will help each and every one of you. Do make a batch today. I will share various ways of using this Dal Mix in the coming days. 



Instant Dal Mix Recipe | Instant Dal Powder

Instant Dal Mix Recipe | Instant Dal Powder :

Cooking time : 20-25 minutes
1 cup = 250 ml cup 
Special vessel : Heavy bottom pan or wok/kadai

Chef Tip : You can make this dal only using one variety of dal also. You can use moong dal or pigeon peas. 

Ingredients :

1 & 1/4 cup pigeon peas/toor dal/ arhar dal
1/4 cup husked and split green gram/moong dal 
1/2 cup coriander seeds/dhania
1/4 cup black peppercorns ( you can reduce the quantity, if you want less spice)
1/4 cup cumin seeds/jeera
5-6 dry red chillies
1/2 teaspoon fenugreek seeds
handful of curry leaves ( washed and pat dried)( optional)
1/2 cup grated dry coconut ( optional) ( I skipped) 
2 teaspoons rock salt 
1 teaspoon dry ginger powder  ( no frying required)
1/2 teaspoon asafoetida ( no frying required)
1/2 teaspoon turmeric powder ( no frying required)
1 teaspoon oil ( I used sesame oil)

Method :
1. Heat a heavy bottom pan and dry roast each ingredient separately till they are lightly brown and fragrant. 
Chef tip : Cook over low flame only and keep stirring to avoid the ingredients from burning. 
2. Only for dry red chillies, add oil and then fry them.
3. Once all the ingredients are roasted, switch off and add the salt to the hot pan and stir for a few seconds and add it to the other roasted ingredients.
4. Once they cool, transfer all the roasted ingredients to the jar of a mixer/mixie, add turmeric powder, asafoetida, dry ginger powder and grind them into a fine powder.
5. Transfer the Instant Dal Mix to a wide bowl and allow it to completely cool.
6. Once cooled, add them to a clean, dry, odour free container .

Your Instant Dal Mix is now ready !!

Instant Dal Mix Recipe | Instant Dal Powder


Happy Cooking !

With love,

Masterchefmom




Sunday, November 10, 2019

Karva Chauth 2019 Thali | Indian Thali Ideas By Masterchefmom #018

Za'atar Spiced Broccoli Mushroom Sabzi Recipe

Hi Supermoms,

There are so many Indian Festivals . One of the important festivals or special days celebrated in North India is the Karva Chauth. 

Though I do not follow the Vrat/fasting on that day, I felt like paying respect to all the women who were fasting for the longevity for their better half. This thali is my humble contribution to this festival. 

I cooked the dal- roti-sabzi kind of meal and it was so comforting. The mushroom- broccoli sabzi added more flavour and colour to this thali. I have shared the recipe to make this simple yet healthy sabzi in this post. 


Za'atar Spiced Broccoli Mushroom Sabzi Recipe

Find below the recipes to these simple and tasty recipes :




Za'atar Spiced Broccoli Mushroom Sabzi Recipe :

Ingredients :

12 button mushrooms ( washed and sliced)
1 broccoli ( cut into florets)
1 carrot ( chopped roughly) 
3/4 teaspoon za'atar spice
2 teaspoons oil ( you can use coconut oil or sesame oil)
salt to taste

Method :

1. Heat 2 cups of water and when it starts to boil, add the broccoli.
2. Let it cook for 3-4 minutes and switch off.
3. Drain water and set it aside.
4. Heat a kadai/small wok with oil and add the mushrooms .
5. Add salt and allow it cook for 5 minutes or till the time the mushrooms are cooked and excess water is drained.
6. Add the cooked broccoli , carrot , za'atar spice and mix well.
7. Cook over medium flame, stirring continuously for 1 minute and switch off.

Your delicious and healthy Za'atar Broccoli Mushroom Sabzi is now ready !

Za'atar Spiced Broccoli Mushroom Sabzi Recipe

Happy Cooking!

With love,

Masterchefmom

Verkadalai Podi | Peanut Podi | Peanut Spice Powder | Gluten Free and Vegan Recipe


peanut podi recipe

Hi Supermoms,

Do you love peanuts? 

We love it so much at home. I always keep stock of a bottle of roasted peanuts on my dining table. Also, during winters, you get coal roasted peanuts ( with skin) in abundance and they are a favourite too. 

We all know that eating handful of peanuts a day is so good for our health. Sometimes, due to our hectic work schedule , we do forget to consume them. Not anymore๐Ÿ˜Š.

Today, I am going to share a podi/spice powder recipe using peanuts that is super tasty. You can enjoy this podi along with all your dishes. You can mix the podi along with coconut oil or sesame oil or even melted ghee. 

It tastes divine. I am thankful to my Mom-in-law for having made a large batch for us and also sharing this recipe. 

Let me go directly to the recipe. All you need to do is to invest in 15 minutes of your time. This podi will be ready so quickly. It tastes great unto two months. 

Verkadalai Podi | Peanut Podi


Verkadalai Podi | Peanut Podi

Recipe Courtesy: Mrs. Prema

Preparation time : 5 minutes
Cooking time : 15 minutes
Makes : approximately 400 gm peanut powder
1 cup = 250 ml cup

Ingredients :

1 cup peanuts ( raw)
15-20 dry red chillies ( adjust according to the heat of the chillies)
1 tablespoon coriander seeds/dhania
1/2 tablespoon cumin seeds/jeera
6-7 garlic cloves ( you can peel the skin or grind with the skin)
small gooseberry size tamarind ( de-seeded)
1/2 teaspoon ground nut oil OR sesame oil
rock salt/salt to taste

Method :

1. Heat a kadai/wok over low flame and add peanuts.
2. Keep stirring and dry roast them till they are well roasted and crisp.
3. Transfer the peanuts to another plate and place the kadai back on low flame.
4. Now dry roast the coriander seeds and set it aside.
5. Add 1/2 teaspoon of oil and fry the chillies.
6. Add the chillies, coriander seeds, cumin seeds, tamarind, salt to the jar of mixie/mixer and grind them coarsely.
7. Next, add the garlic cloves and pulse them again.
8. Finally add the peanuts and pulse them again. 
Note : Do not run the mixer continuously or the peanuts will start to secrete oil. Grind them for 15 seconds, then give a gap of 30 seconds and repeat for 2-3 times or till you get a coarse powder. 

Your Verkadalai podi/ Peanut spice powder is now ready !

Peanut Podi

You can also try my Peanut Chutney Recipe .

Happy Cooking!

With love,

Masterchefmom

Thursday, November 7, 2019

Poosanikai Rasavangi | Thanjavur Style Ashgourd Rasavangi | Gluten Free and Vegan Recipe

Poosanikai Rasavangi

Hi Supermoms,

Have you heard of the dish called 'Rasavangi?'

To know about the dish, let me share with you a brief history behind the origin of Rasavangi. Thanjavur in Tamil Nadu, India was ruled by the Marathas for a few years.  Marathi cuisine was cooked in the Thanjavur Kingdom using the locally available ingredients like substituting tamarind for kokum, Tuvar dal for moth beans etc., This led to creation of new and delicious recipes . One such recipe is the Rasavangi.' Rasa' in Marathi means' gravy' and 'Vangi' means brinjal/aubergine. 

Though this gravy dish is made using brinjal, ash gourd rasavangi is equally popular. The best part of the recipe is using raw peanuts or chickpeas along with the vegetables. Plenty of coconut is used in this dish. Some even add fresh grated coconut as garnish for the rasavangi. 

This is my Mother-In- Law's recipe and we had a lot of fun cooking it together and also chatting about the history behind this dish and how it has been adapted in our everyday cooking. 

Thanjavur Style Poosanikai Rasavangi :

Recipe Courtesy : Mrs. Prema

Preparation time: 5 minutes
Cooking time : 20-25 minutes
Serves : 4-6
1 cup = 250 ml cup 

Ingredients :

1/4 kg Ashgourd/poosanikai
1/4 raw peanuts ( you can also use 1/2 cup cooked chickpeas)
1/2 cup pigeon peas/tuvar dal ( washed and cooked in 1-1&1/2 cups water)
1/8 teaspoon turmeric powder
small lemon size tamarind ( soaked in 1/2 cup warm water) and juice extracted OR 1 teaspoon tamarind paste ( you can use store bought too)
salt to taste

Rasavangi Masala:

2 tablespoons coriander seeds/dhania
1 tablespoon Bengal gram/channa dal
10-12 dry red chillies ( adjust according to your spice preference and the heat of the chillies you are using)
1/4 teaspoon black pepper
5-6 curry leaves (optional)
1/4 cup fresh coconut ( finely chopped or grated)
1 teaspoon sesame oil 

To temper :

1 tablespoon sesame oil ( you can use coconut oil also)
1/4 teaspoon mustard seeds
1 sprig curry leaves 
pinch of asafoetida 

For garnish ( optional):

1 -2 teaspoon freshly grated coconut

Method :

1. In a heavy bottom vessel or kadai, add washed ash gourd and peanuts .
2. Cook them in 2-3 cups of water along with turmeric powder.
Chef tip: You can pressure cook the pumpkin and peanuts along with tuvar dal . I usually place a plate with dal, peanut-cubed pumpkins , add 1 cup water , turmeric powder  on top of rice ( that I cook for the day) and pressure cook. This saves a lot of time. 
3. While they cook, heat a small kadai/wok or a pan with oil and roast all the ingredients given for the rasavangi masala, except coconut.

4. Transfer it to the jar of a mixie/mixer and also add in the coconut.
5. Grind it to a smooth paste adding around 1/4 cup water and set it aside.
6.Once the pumpkin and peanuts are cooked, add in the tamarind juice and allow it to cook for just around 5 minutes over low flame.














7. Now add the cooked tuvar dal, rasavangi masala,  salt and continue to cook it for 6-7 minutes.  
8. Heat a small pan or tempering ladle with oil and temper with the ingredients given under 'to temper' and pour it over the rasavangi.
9. Garnish ( optional) and your rasavangi is ready to be served. 

Tastes amazing with rice and melted ghee. 

Poosanikai Rasavangi


Happy Cooking!

With love,

Masterchefmom




Tuesday, November 5, 2019

Pindi Chole | Pindi Chana| Rawalpindi Chole Recipe | Rawalpindi Style Garbanzo Beans Curry | Gluten Free Recipe

Pindi Chole | Pindi Chana| Rawalpindi Chole Recipe

Hi Supermoms,

Pindi Chole/Pindi Chana is one of our favourite side dish to order when we eat outside. Soft roti/kulcha/naan with Pindi chana as a side dish is simply an experience by itself. 

I cook chickpeas/garbanzo beans/chole a lot at home. We all love it and I usually cook it in a tomato-onion gravy which is also delicious.  But I was always fascinated by the taste of  No-onion- Garlic-Tomato Pindi Chole. Recently I read a family recipe shared by Vernika and was so tempted to try it. She shares " As far as I recollect, my Dadi told me that these were a speciality of Rawalpindi, hence the word Pindi. The preparation is usually dry or semi-dry and it can be eaten with bhature, kulche, paratha or even garam roti "

Just a handful of ingredients and less than 15 minutes cooking time (if you have boiled garbanzo beans) is all you need to make a lip smacking Rawalpindi Chole. 

My family was thrilled with the taste and I was so happy that I could make a great dish in such a short time. I am sure that you will love this recipe. All thanks to Vernika for giving such an authentic recipe. 

Pindi Chole | Pindi Chana| Rawalpindi Chole Recipe


Pindi Chole :

Recipe Courtesy: Ms. Vernika Awal

Preparation time ( including the soaking time) : 8-10 hours or overnight
Cooking time : 30 minutes
Serves : 4-6 
1 cup = 250 ml cup

Ingredients :

2 cups garbanzo beans/chole 
pinch of baking soda ( optional)
1/4 cup oil 
1/4" ginger (grated or thinly sliced)
2-3 green chillies ( slit vertically)
salt to taste

Spice Mix:

4 teaspoons Coriander powder/dhaniya powder ( freshly ground is best)
4 teaspoons Pomegranate seeds powder/Anardana
1 teaspoon roasted cumin seeds powder/ roasted jeera powder (freshly roasted tastes the best)
2 teaspoons dry fenugreek leaves/Kasuri methi
1/4 teaspoon Kashmiri Chilli powder ( adjust according to your spice preference)

Method :

1. Wash and soak the garbanzo beans/chick peas/chole for 8-10 hours or overnight.
2. Pressure cook the chickpeas  up to 5 whistles over medium flame by adding double the amount of water with a pinch of baking soda .
3. Once the pressure releases, drain the excess water and add the chickpeas to an iron kadai/wok and place it over low flame.
4. Add all the spice powders (given under spice mix ) and salt.
5. In parallel, heat another small pan or a large tempering ladle with oil .
6. Add green chillies to the oil and ginger on top of the spice mix, pour hot oil on top and mix.
7. Stir for 3-4 minutes on low flame and switch off.
Important Note : If you want the pindi chole to be semi-thick, you can add a 1/4 cup to 1/2 cup water . You can use the drained chickpeas water. Add water when you add the chickpeas into the kadai . 
Your delicious Pindi Chole is now ready to be served along with poori/bhatura or rotis. They even taste great with rice. 
Pindi Chole | Pindi Chana| Rawalpindi Chole Recipe

I am sure you will love making Pindi Chole. Do tag me on instagram @masterchefmom and I would be so happy to share your pindi chole pictures. 

Also, have you seen my latest video where I share easy method to make Chennai Style crispy onion pakodas?

Happy Cooking!

With love,

Masterchefmom










Thursday, October 31, 2019

Diwali 2019 Thali | Indian Thali Ideas By Masterchefmom #017 | Festival Thali and An Announcement


Diwali 2019 Thali | Indian Thali Ideas By Masterchefmom

Hi Supermoms,

Hope you all had a lovely Diwali . 

At our home, Diwali celebrations was all about cleaning , decorating our home, cooking sweets and savouries, sharing it with people around, drawing rangoli , lighting lamps and soaking in the festive atmosphere. 

This year, Diwali was extra special as my YouTube channel got launched. The best part of Masterchefmom Youtube channel is that I will be cooking along with my better half Raghu , who has been the reason behind my passion for cooking. I am so excited that I will be connecting with you all in another large platform. I want to keep it simple, natural and also share as many tips and easy recipes for everyday cooking. 

I welcome your suggestions and feedback. 

Do subscribe to the Masterchefmom Youtube Channel and also share it with your friends and relatives so that our Masterchefmom Youtube Family grows in strength. It takes a lot of effort to bring the videos to you. Your love and support is our only motivation to keep going. Truly appreciate all your encouragement . 

You can watch our first Video to make a Delicious Chocolate Cake

Now, getting back to the Diwali Lunch Thali . It was a joint effort of my Mother-In-Law, Prema and myself. I made the payasam and vadai and she cooked the rasam and potatoes. We had prepared other sweets and savouries the previous few days. 

Diwali 2019 Thali | Indian Thali Ideas By Masterchefmom


Rava Jamun was a huge hit and got over before the Diwali ๐Ÿ˜€. But I am so happy that so many of you had made that dessert for the festival and also shared the pictures with me. Similarly many of you had made the Milk cake and Khara Biscuit/Thukkada/maida biscuit

Here are the recipe links to all the dishes :










Diwali 2019 Thali | Indian Thali Ideas By Masterchefmom


You can make these sweets and savouries for any special occasion or even as tea time snacks. Home made snacks are the best, right? 

Happy Cooking!

With love,

Masterchefmom







Tuesday, October 22, 2019

Multigrain Ladoo/Laddu Recipe | Porivilangai Urundai | Deepavali 2019 Special Recipes By Masterchefmom


Multigrain Ladoo/laddu


Hi Supermoms,

Today I am going to share another interesting sweet recipe .

This is a heirloom recipe and I am so happy that this year my Mother-In-Law made it for us. I tried to capture all important steps while making this traditional healthy recipe. 

The ladoo/laddu is called 'Porivilangai Urundai' which is the short form of the word 'Porul vilangai Urndai'. 'Porul -Vilanga' literally means 'that whose meaning/contents cannot be determined.  As you cannot determine just one ingredient while eating these ladoos, they were named as 'Porivilangai'. 

There is an interesting story behind this ladoo. During the olden days , when our ancestors decided on a pilgrimage that required travelling a lot across the country, they used to carry these ladoos. Originally, the ladoos were made of rice, wheat , whole green moong that was well roasted , powdered and then made into ladoos using thick jaggery syrup. These ladoos hardened so much that it requires a mortar and pestle to break them and eat them. The best part of this sweet is that it helped them to survive in difficult conditions and for many days. They were consumed as any time energy snack . These ladoos can be stored for upto a month. 
Even children were given this ladoo to eat as an activity to strengthen their teeth ๐Ÿ˜. 

In today's time and age, to make it more easy to eat, my MIL has used powdered sugar . You can also use coconut sugar . Another alternative is to use 10-12 dates, chop them, add 1/4 cup of jaggery powder and 1/4 cup water. Heat them together over low flame and when the dates, jaggery thicken and come together , pour it over the multigrain mixture. 

You can always make it the traditional way if you do not mind biting into the hard ladoo. For that, melt 1 cup jaggery in 1/4 cup water , make a thick syrup ( one string consistency)and pour it over the roasted and powdered multigrain flour. Mix using a fork and when warm to touch shape them into ladoos. No ghee or oil is required .

We have used whole wheat in the recipe. You can use atta/whole wheat flour if that is easily available. You can also use dry fruits of your choice. 

I have given you plenty of options to personalise this multi grain ladoo. Hope you enjoy making them this festival season.

Porivilangai Urundai


Multigrain Ladoo/Laddu Recipe :

Preparation time: 5 minutes
Cooking time : 15 minutes
Makes : 30 ladoo/laddu
1 cup = 250 ml cup

Ingredients ;

1/4 cup Boiled Rice/Puzhungal Arisi OR Hand pounded Rice 
1/4 cup green moong dal 
1/4 cup whole wheat
1/4 cup chutney dal/roasted chick peas( broken)/pottukadalai
3/4 cup sugar ( powdered)
6-7 green cardamom ( peel the skin and powdered)
7-8 cashew nuts ( broken) 
1/4 cup ghee 

Note : You can powder the cardamom along with sugar.

Method :

1. Dry roast the rice, wheat, dals separately till they are nice and brown. 
Chef tip : roast them over low flame. 
2. Powder the roasted ingredients , sieve and transfer it to a wide bowl.

3. Add powdered cardamom, sugar and mix well.
4. Heat ghee in a small kadai , add cashew nuts and  when they slightly turn brown, remove from heat and pour it into the flour-sugar mix.














5. Mix using a spoon and when the mixture becomes warm to touch, take a small portion and shape them into ladoos.

You can store them in a odour free, clean and dry container for upto 15 days . 

Multigrain Ladoo/Laddu Recipe

Your delicious Multigrain ladoo is now ready ! Festival or otherwise, these ladoos are packed with energy and children will enjoy it so much. 

Happy Cooking!

With love,

Masterchefmom





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