Your Everyday Cook

Monday, August 22, 2016


Here are some recipes for Krishna Jayanthi...

click on individual pics below the collage for recipe link 

Kod bale  ( Click on image for the page link )

Milk pedha 

Ribbon pakoda

Belagaavi Kunda

Thattai / Nipattu

 Malai pedha

Kai Murukku

Kaara Sev

Jowar Chaklis

Paneer malai ladoos


Mul Murukku

Butter murukku


Paal khoa/ Therattipaal

Rava ladoos

Seven cup barfi

Doodh pedhas

Basundi ( longer version )


Instant Basundi

Thursday, August 18, 2016


Instant Basundi sounds  like  something made out of a mix from a pack...Well no!! Nothing beats  the traditional method of making Basundi by reducing milk and sugar with flavorings and adding back the milk scrapings to the thickening milk.....Yes it does taste yummy and worth the effort but the instant Basundi is no less yummy and will not let you down .

This instant variety makes it a breeze , same deliciousness  and all under 10 minutes .. Yep ! Give it a try at least once ...

Advantages ..., A quick dessert ready while your guests are chatting and useful for the working women , bachelors and the best part is cook it in a rice cooker and leave it .... Even for the longer method I use the rice cooker as I don't have to stand for hours peering into the hot vessel ... No constant stirring just an occasional peek while you do other kitchen works ... ( I use the rice cooker for both long and short methods ) 

Use any hard based pan or vessel you like .

Instant Basundi 

Three simple steps in this recipe . 

1. Making soft milk squares 
2. Making instant condensed milk 
3. Boiling it all with more thick cream milk . 

Ingredients :

To make soft milk squares which will be used to add to Basundi ( instead of scraping sides to collect the cream . ( this cuts time ) 

1 cup milk powder ( any like Amul , Sagar ) 
1 tbsp melted ghee 

Ingredients for making Basundi 

1 -2 tbsp almond flakes or pistachio 
Pinch of cardamom powder 
1 litre thick full cream milk ( boiled )
4-5 tbsp sugar 
Pinch of saffron strands soaked in warm milk . 

To make instant condensed milk ( again cuts time ) 

1 cup milk powder 
1 tbsp ghee 
1/2 cup powdered sugar 
1/4 cup hot milk 

Method to make soft milk squares . 

1. Take the 1 cup of milk powder , add 1 tbsp ghee and very little sprinkle of cold water to make into a soft non sticky dough with help of spoon ( as fingers get sticky and gets difficult to work with ) . Smooth it to a ball . 

2. Now spread this soft dough on a greased plate and steam in rice cooker or any steamer for 3 minutes . Make sure to cover the greased plate with a lid and keep that in the steamer. as water must not drip into the soft milk dough which we spread on the greased plate . 

3 . After 3 minutes of good steaming you will see the milk dough has now become non sticky , and not raw ... At this stage resist the temptation to start eating the milk cake !! ( looks and feels like a soft milk cake ) it is too yummy . Make thin slices and keep aside . We will add these pieces at the end to making of Basundi . 

4. Take the boiled full cream milk , add to rice cooker or any pan which you will use to prepare the Basundi .

Add the flavorings , almond pistachio flakes , pinch of saffron strands and keep,on low flame . Add 4 tbsp sugar ( adjust to your taste after the condensed milk has been added ) 

While this is on a low boil , prepare the condensed milk .
Blend the milk powder , sugar , ghee and hot milk in the mixie , pour the thick ready condensed milk into the pan in which Basundi is getting ready .Add the steamed milk cake slices and stir gently . The pieces will soften and thicken the Basundi . 
Adjust sugar taste according to your taste. 

Serve chilled . 

Note : 

Though the recipe description is long believe me it takes not more than 12 minutes max to prepare the Basundi . 
This is an emergency solution for a quick yummy dessert .

You might want to check the Basundhi recipe prepared the normal way too..
click on pic  

Sunday, August 14, 2016


Thakkali thokku or Tomato thokku is a basic spicy preserve which almost all households prepare with little variations . It s kind of a pickle and can be made throughout the year as  and when you get abundant fresh ripe tomatoes or when you face some extra over ripe tomatoes lying in the fridge. Best way way to save them is to make a thokku or preserve  and use that in recipes when needed or as a tangy accompaniment to a variety of dishes.

In the blog elsewhere  I have some recipes with fenugreek leaves, onion tomato thokku and Tomato bell pepper thokku, each with few changes.

The recipe below is the simplest basic recipe which you can adapt later  by mixing other vegetables of your choice to make a new recipe altogether. Imagination is the key .


3-4 cups of finely chopped ripe tomatoes.
3-4 tbsp kashmiri red chili powder 
salt as required 
A generous pinch of asafoetida powder.
A pinch of turmeric powder.
A small berry size tamrind.( gooseberry size ) 
Tamrind should not be soaked in water and added, instead add it with tomatoes to cook along .
4-5 tbsp gingelly oil ( sesame seed oil )
Pinch of jaggery ( optional )

1 tsp mustard seeds
1 tbsp roasted powdered fenugreek seed powder.( A must ) 


Keep the tomatoes washed, dried well and chopped to smaller chunks.
Roast the fenugreek seeds on a low flame till a fine aroma emanates. Keep aside to cool and grind to a smooth powder.
In a  hard based pan , add some gingelly oil after pan is heated well, add the mustard seeds .
Let the mustard seeds crackle, lower the flame and add the chopped tomatoes.
Add the turmeric powder, tamrind bit , salt, red chili powder and asafoetiida powder.
Mix well with a ladle. Add the fenugreek seed powder .
Reduce the flame to low and let the tomato mixture cook in its own juices on a low flame.
Water should not be added . The tomatoes will release lot of juice on cooking so it is not necessary and also to keep the shelf life longer, do not ad water.

This takes a while so keep checking on mixture by mixing from time to time, , cover with lid to cook if need be to avoid splashes as the mixture bubbles a bit.Add the pinch of jaggery at this stage.

After 10 minutes you will see the mixture thickening well and tomatoes almost pulsed to smooth in their juices, and the oil floating on top. 
Remove mixture when thickened well and store after cooling completely in bottles .

This makes an excellent side dish for several dishes mainly curd rice, chapatis, dosas, idlis and as a add on in some gravies too if you have run out of tomatoes.
Yoou can make excellent tomato rice dish with this preserve.
It s a multi use mix if you ask me .
Enjoy which ever way but I assure you the aroma wafting from your kitchen while cooking this  thokku is simply heady especially after adding the roasted fenugreek seeds powder.

Friday, August 5, 2016

CARROT PANEER HALVA ( pressure cooker recipe )

I love pressure cooker recipes for the simplicity , less burden of washing extra utensils and so good when you are travelling and out of home in a temporary residence. There is no reason you should stop pampering those sweet taste buds when you are out of home . So this is where my tiny pressure cooker comes handy though I find the versatile rice cooker more lighter and easy to use and carry as well. But the pressure cooker is something which almost all of us have grown up hearing that soothing  but loud whistles in the home indicating that some delicious food is getting ready !

The recipes are more healthier and tasty too I find as all the flavors get blended well when cooked together in a pressure cooker.

Why Paneer in a carrot halva you may wonder! Why not?? I find using fresh paneer in a halva more delicious , soft and gives a great texture to halva without drying out completely.

This also  comes handy when you have a handful of paneer sitting in your fridge and you wonder how to use it...Carrots are something we almost always have in the fridge so , put them together for a delicious creamy soft halva from the pressure cooker.

Of course the recipe is also made well on  open pan or stove top or microwave.


3 cups of grated carrots.
1 cups of grated paneer or crumbled paneer.
1.5 cups of sugar 
some toasted cashewnuts in ghee for garnishing or even almond slivers will do well.
Pinch of cardamom powder.
2 tbsp ghee
1/4 cup milk powder ( optional ) 
1 cup milk to help cook carrots in pressure cooker.


Take a pressure cooker, heat the melted ghee , add the grated carrots, milk and paneer.
Add milk , sugar and pressure cook for 3 whistles.

Let cooker cool naturally, open and now cook on open flame as the carrot and milk mixture would not have blended together.
Add all flavors, and as the mixture comes together thickly, add the milk powder and keep stirring as the halva thickens.
Remove and add the toasted nuts and almond slivers.

Serve chilled or warm, carrot paneer halva makes a yummy delight. 


One of the most tongue tickling pickles I favor is the sweet spicy Rajasthani  lemon pickle.
The best part about making this tasty pickle is the availability of good lemons in the market through the year .This pickle can be made easily and can be consumed within a fortnight of preparing . Lets go to the recipe .

Ingredients :

30 lemons , with thin skins and no spots on them .
100 grams crystal salt 
30 grams black salt ( kaala namak )
1 tbsp cracked black pepper
400 grams sugar 
2 tbsp roasted powdered coriander seeds, fenugreek seeds and cumin seeds.
50 grams  red chili powder ( reduce or increase depending on your preference for sweetness or more spicy pickle)


Cut lemons to 4 or 8 peices after wiping dry  washed lemons.
place them in a glass jar, add salt and leave it covered.
The salt will release water and make the lemons soft and juicy.
after 10 to 15 days  when you notice lemons looking softer, add the sugar and all spices. cover and keep  aside.
Expose the glass bottle in sunlight for releasing sugar syrup naturally. and quickening the pickle process.

within a week after that  the pickle will be ready but the more it keeps it will release the flavors of spices with the softened lemons.The pickles will taste at their best after they have aged a bit for a month or two when you can hardly see the lemons as they would have softened well.


 keep shaking bottle till all the lime pieces are well coated. after adding spices and sugar .


Combine the nutritional values and taste of these two amazing fruits. Figs and strawberries jam goes well perfectly to give natural sweetness and some juice to the making of this simple jam which is utterly delicious.

Doesnt use any artificial ingredient or preservative making it very safe and healthy to give youngsters to slather their breakfast bread slices with generously.
This delicious thick jam can be made without using pectin.


2 cups of chopped strawberries , juicier the better.
2 cups of finely chopped ripe figs.
1/2  cup powdered jaggery .
Add more for a more sweeter taste. 

Method :

Take a heavy bottomed pan, add the chopped fruits, add no water and let the fruits cook in their own juices.
Add the powdered jaggery which helps the cooking process , making it thicker and jammy in consistency.
Keep the flame on low to medium to prevent sticking to base.
Keep a gentle stir from time to time till the jam thickens and comes together.
Let the jam cool before you store in air tight bottles.
Keeps good outside fridge for a week , better to store in refrigerator for longer shelf life as no artificial preservatives have been used.


Make your daily bowl of oats  more interesting and healthier by adding some flax seeds, nuts and fresh fruit chunks.
Breakfast will seem more like a dessert with this fresh healthy start.

Kids will love the variation to their daily bowl of oats.
Experiment with fresh seasonal fruit, nuts and seeds.
Use a different fruit everyday for a filling breakfast that need not be monotonous.

The pics tell all so you will surely need no recipe. 
Just add some banana slices, mango chunks, a tbsp of flax seeds and almond slivers , with  a splash of milk and no added sugar .and you are good to go.
Happy Breakfasting!

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