Monday, October 20, 2014

Easy Milk Peda Recipe / Doodh Peda Recipe

milk peda

Easy milk peda with condensed milk is my go to Diwali sweet. Doodh peda can be made in about 5 minutes and I usually call in my kids for rolling it out. Try making these easy pedas for your family or as a gift for friends and relatives.

My son is all in for Indian Sweets especially Coconut Ladoo and Payasam; I made this yesterday evening for him. He also helped me in rolling the pedas; we made a few ones with chopped almonds (badams) in the center; like the ones above picture and the rest we made into small balls (bite sized ones).

Step by Step Method:
Yields: 70-75 small bite sized balls.

These are the ingredients.

If you have saffron; just add a few strands in a table spoon of warm milk.

Add condensed milk and milk powder into an iron skillet or nonstick pan. Pour the saffron milk.

Then mix it well; it will look a bit crumbly. Heat the pan and put the flame to low. Keep mixing it in low flame (its a bit tough)...arm strength is in question here :). You have to keep the flame really low because we dont want the underside to get burned and change the color of the pedas.

After about 3-4 minutes; it will be nicely mixed and can form into a ball.

Allow it to cool down and with greased hands (ghee) roll into your desired shapes. 

This is a cheater and quick version; if you are looking for the traditional version, do visit
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Easy Milk Peda Recipe / Doodh Peda Recipe

PREP TIME: 1 min    |  COOK TIME: 5 mins    |  AUTHOR::
  milk peda  


  • Condensed Milk: 1 tin
  • Milk Powder: 2 packets (200 mg each)
  • Saffron: A few strands
  • Milk: 1 tbs
  • Ghee: 1 tbsp
  • Almonds: 10, chopped finely


  1. Heat the pan and put on low flame and though the mix might look crumbly, mix well.
  2. After 3-4 min it will form into a ball.
  3. When you can handle the heat; grease your hand with ghee and roll into small lemon sized balls.
  4. You can press your thumb in the middle and put chopped almonds or your desired dry fruits.


  • This is a cheater version of the traditional doodh peda (milk peda). So taste and texture might vary.

©Copyright Reserved 2010-2014,


Saturday, October 18, 2014

Easy Coconut Ladoo With Condensed Milk

coconut ladoo

Easy coconut ladoo with condensed milk and the the best part is it just takes 5 minutes to make these coconut ladoos. This is my kind of making Diwali sweets, quick and easy with just 2-ingredients!

Diwali is just around the corner and I wanted to make something quick and easy for my kids; so while going through amma's old recipe box, I came across this recipe cutout which amma has cut and sticked on a paper sometime in the 1970s; I was thrilled when I scrolled down the recipe and wanted to hug amma for saving this "vintage recipe from milkmaid".

Step by Step Method:
Yield: 30 balls.

Add desiccated coconut powder into a nonstick pan or greased iron skillet.

Add in one tin of condensed milk.

Mix well. Heat the pan and put the flame to low (since I used skillet and heat retention is high; lowest flame worked fine for me) if you are using non stick pan, put the flame to medium. Mix nicely for 3-4 minutes. (careful that the underside does not get burned and the coconut is browned).

It will roll into a non sticky mass within 3-4 mins.

Grease your hands and roll into balls. Then roll each one with the kept aside desiccated coconut powder.

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Easy Coconut Ladoo With Condensed Milk

PREP TIME: 1 min    |  COOK TIME: 5 mins    |  AUTHOR::
  coconut ladoo  


  • Desiccated Coconut Powder: 250 gms
  • Condensed Milk: 1 tin
  • 1 tsp ghee for greasing


  1. Keep aside 50 gms of coconut powder.
  2. Into a non stick pan or greased cast iron skillet, add in 200 gms of coconut powder.
  3. Pour the condensed milk and mix it well.
  4. Heat the pan and put the flame to medium. Mix the mixture for 3-4 minutes.
  5. Soon it will become non sticky and form into a mass.
  6. Switch off the fire and while it is still warm. Roll out into small balls.
  7. Roll each one in the kept aside desiccated coconut.


  • It took just 3-4 minutes on low flame for me to make this.
  • Grease your hand with ghee while rolling, so that it does not stick and gives a nice finish.

©Copyright Reserved 2010-2014,


Friday, October 17, 2014

Tomato Rasam Recipe (Kerala Style)

tomato rasam

Tomato rasam made with instant homemade rasam powder; my Kerala style tomato rasam recipe is so easy to make at home. You don't need to roast the spices for the rasam powder and it can be made instantly.  So no more store-bought rasam powders, and this rasam recipe has ginger and garlic and a whole lot of spices.

I am quite surprised that I have not shared rasam with you; and I thought, I will share my favorite rasam recipe with you. 

The best part is you dont need any ready made rasam powder; you can simply make it while the tomatoes are simmering away. Instant rasam mix; but then you might be a bit lazy to roast the spices...or you thought that I might ask you to do so? So, again here is an easy rasam with instant rasam mix and that too without any roasting....we are using fresh ingredients here and the spices too.

I guess, bachelors will benefit more and young cooks; try my version and you will enjoy with hot steaming white rice.

My husband, Homey loves to pour rasam into a tall glass and drink and he calls it spicy tomato soup and he says, it does make you feel good; spices does make you feel better. I mean there is ginger, garlic, jeera, whole pepper, coriander seeds, will definitely make you happy!

Let's make rasam today.
Step by Step Method:
Serves: 3-4

Slice tomatoes and add them into a kadai. Add in 1 cup water, Kashmiri chilli powder, and turmeric powder. Once it boils simmer for 7 minutes.

While the tomatoes are getting cooked, lets make the instant rasam powder. Add in coriander seeds, whole peppercorns, green chili, ginger, garlic, and jeera into the small mixie jar. Grind it coarsely.

Add hing (kayam) and mix. Add in the coarsely grounded rasam powder.

Add 1 cup of water, mix well.  Allow it to come to a boil and let it simmer for 3 minutes. Add in 1/2 cup tamarind water (puli vellom), sharkara (jaggery) and 1/2 tsp salt, again let it simmer for another 2-3 mins.

Sprinkle chopped coriander leaves and let it simmer again for 2 minutes. Lastly heat a tadka pan with coconut oil, add in mustard seeds, methi (fenugreek) seeds, broken red chilies, and curry leaves. Pour this over the rasam and cover with a lid until served.
Serve hot with rice.

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Tomato Rasam Recipe

PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  tomato rasam  


  • Tomato: 4
  • Water: 2 to 2 1/2 cups water (divided)
  • Kashmiri Chili Powder: 1/2 to 3/4 tsp
  • Organic Turmeric: 1/2 tsp
  • Tamarind: Lemon size
  • Asafoitida (Hing/Kayam): 1/2 tsp
  • Sharkara (Jaggery): A one inch piece
  • Coriander Leaves: A small bunch, chopped
  • Salt: 1/2 tsp or as needed
  • Coriander seeds: 3 tsp
  • Whole black pepper: 1 tsp
  • Green Chili: 1
  • Ginger: 1 inch
  • Garlic: 7 to 8 cloves
  • Jeera: 1/2 tsp
  • Coconut Oil: 1 tbsp
  • Mustar Seeds: 1/2 tsp
  • Fenugreek Seeds (uluva/Methi): A fat pinch
  • Whole Red Chilies: 2, broken
  • Curry Leaves: 1 sprig


  1. Add sliced tomatoes in a kadai or pan with 1 cup water, Kashmiri chili powder, and turmeric. With ladle or spoon, lighly mash the tomatoes and allow the water to reduce (about 7 mins).
  2. While the tomatoes are getting cooked; into 1/2 cup water add in the tamarind and allow it to soak.
  3. Lets make the rasam powder; into your small mixer bowl; add in coriander seeds, peppercorns, green chili, ginger, garlic, and jeer. Grind it coarsely.
  4. Add asafoitida (kayam) into the tomato which by now has reduced and cooked throughtly. Add in the coarsely grounded rasam mix. Mix well and add 1 cup water. Allow it to boil and then simmer for 3 mins.
  5. Add in sharkara (jaggery) and 1/2 tsp salt.
  6. Squeeze out the tamarind juice (1/2 cup puli vellam) and pour into the rasam.Allow it to simmer for another 2-3 mins.
  7. Add in chopped coriander leaves and simmer for 2 mins.
  8. Lastly, heat a tadka pan with coconut oil, add in mustard seeds, fenugree seeds, broken red chilies, and curry leaves.
  9. Serve hot with rice.


  • I used "nadan" tomatoes. The spices are not roasted for this Kerala style rasam recipe.
  • It is important for the tomatoes to be cooked and water is reduced, so do not skip it.
  • You can add 1/2 cup of water more if needed.
  • Some like to use kayam to the oil while seasoning; but since mine is already roasted I added it to the rasam; if you prefer you can add to the oil.
  • Curry leaves and coriander leaves are very important; so do not skip it.

©Copyright Reserved 2010-2014,


Thursday, October 16, 2014

Crazy Cake Recipe / Depression Cake (No eggs, butter, or milk)

crazy cake

Crazy cake or "crazy wacky cake" or "wacky cake" is also known as depression cake (war cake).  It is said that this moist and very chocolatey cake was developed sometime back in 1920 and became very popular during the Great Depression Era; the reason why it was so popular was that, it does not have eggs, butter, or even milk (these were scarce and expensive in the depression era)....Oh! yes, that makes it vegan too.

wacky cake

Plus you dont need a bowl to mix this cake!

If you would like to read more about depression cake; do head over to Wikipedia.

So let's get a bit crazy! I mean lets make "crazy cake" eggs, no butter, no milk....and ofcourse no bowl!

Just an hour after I made the cake; I came to click pictures and found the cake like this....yes! my kids loved it.

crazy chocolate cake

Let's Bake.
Step by Step Method:
I used a 9 x 8 rectangular glass pan, add in flour, cocoa powder, baking soda, sugar, and salt.

Mix well with a spoon.

Now, make three depressions in the flour. Two small ones and one big one.

Add vanilla essence and white vinegar in the two small ones and oil in the large one.

Pour water over it and mix well.

Yes perfect! and pop it in the preheated oven....and bake away!

Yummily baked.

I poured my favorite chocolate frosting over it (while the cake is still hot) and let it cool down on its own.
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Crazy Cake Recipe, Depression Cake

PREP TIME: 5 mins    |  COOK TIME: 30 mins    |  AUTHOR::
  crazy cake  


  • Flour: 1 1/2 cups
  • Cadbury Cocoa powder: 3 tbsp
  • Sugar: 1 cup
  • Baking Soda: 1 tsp
  • Salt: 1/2 tsp
  • Vinegar: 1 tsp
  • Vanilla essence: 1 tsp
  • Refined oil: 5 tbsp
  • Water: 1 cup, plus 1-2 tbsp (if needed)


  1. Preheat oven to 180 degree c.
  2. Mix flour, cocoa powder, baking soda, salt, and sugar in the baking pan.
  3. Make three depression; two small and one large.
  4. Add vinegar and vanilla essence in the small depressions and oil in the large one.
  5. Pour water over it. Mix well until smooth.
  6. Bake for 30 mins in preheated oven or until tooth pick inserted comes out clean.
  7. Top with chocolate frosting, link given above.


  • Sometimes you might need a 1-2 tbsp more water; to mix the batter.
  • Crazy cake has no eggs, butter, or milk and its vegan; totally egg free chocolate cake.

©Copyright Reserved 2010-2014,


Wednesday, October 15, 2014

Pepper Chicken (Kerala Style)

kerala pepper chicken

Pepper chicken aka kurumulaku chicken is an easy and quick Kerala style chicken dry roast. Nadan pepper chicken is the perfect side dish with rice.

I was having a bad cough and "kurumulaku kapp" gave me some relief and that is when I thought of making my grandmothers pepper chicken. Freshly grounded whole black pepper does lift your spirits.

This dry pepper roast chicken is a bit spicy; reduce a little to suit your taste. I like to use bone-in-chicken rather than boneless to make "nadan" dishes.

I started using my old iron kadai because though they are heavy; I found food is cooked fast on iron kadai and onions brown pretty fast too.  Roasting meat especially this chicken was done so fast that I think; I will use more of my old battered iron kadai, if your mom or grandmom has it...dust it off!

pepper chicken

Easy step by step pictures
Serves: 3-4
Marinate chicken with lemon juice, 1/2 tsp turmeric powder, 1/2 tsp pepper powder, and salt. Keep this aside for 10 minutes while we get the rest of the things ready.

I used two onions, 2 green chilies, 1-5 inch ginger, 1 pod garlic. Heat coconut oil in a kadai and add in the sliced onions and green chilies.

Let it saute on medium flame (3-4 mins) till it starts to brown and add in the thinly sliced ginger and garlic. Mix well on low flame.

Add in Kashmiri chilly powder, turmeric powder, coriander powder, and garam masala. Now add in the marinated chicken. Mix well, add coconut vinegar, cover and cook. If there is any water, evaporate it with flame on high. Add salt if needed.

While the chicken is cooking; grind coarsely the whole pepper and saunf (fennel seeds)

Add this into the cooked chicken. Mix well and add in curry leaves. Let it dry roast for 5 minutes on low flame. The chicken will become brownish-black and nicely coated with the pepper masala.
Serve hot with rice.

Other Chicken Recipes:
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Pepper chicken (Kerala Style)

PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  kerala pepper chicken  


  • Chicken: 750 gms
  • Onion: 2, sliced
  • Green chilies: 2, slit
  • Ginger: 1 .5 inch
  • Garlic: 1 pod
  • Kashmiri chili powder: 1/2 tsp
  • Coriander powder: 1/2 tsp
  • Garam masala: 1 tsp
  • Coconut Vinegar: 1 tbsp
  • Turmeric powder: 1 tsp (divided)
  • Pepper powder: 1/2 tsp
  • whole black peppercorns: 2 tbsp
  • Fennel Seeds: 1/2 tsp
  • Coconut oil: 3 tbsp
  • Curry Leaves: 2 sprigs
  • Salt: 3/4 tsp
  • Lemon: Juice of 1/2 lemon


  1. Marinate chicken for 10 minutes with lemon juice, 1/2 tsp turmeric powder, 1/2 tsp pepper powder, and 1/2 tsp salt. Grind coarsely whole pepper and fennel seeds (saunf). Keep this aside while we make the base.
  2. Heat an iron kadai (preferably) with coconut oil. Add in the sliced onions and green chilies. Let it saute on medium heat till light brown (3-4 mins).
  3. Add in the finely chopped ginger and garlic, mix well for a minute. Add Kashmiri chilly powder, coriander powder, garam masala, and turmeric powder. Mix well add salt if needed.
  4. Add in the marinated chicken. Mix well, add coconut vinegar, cover and cook. If there is water allow it to evaporate on high heat.
  5. Open, and add in the coarsely grinded pepper powder and mix well.
  6. Let the chicken dry roast on low flame for another 5 minutes or until it becomes blackish brown in color.Make sure that you stir/mix it well, so that it does not stick to the bottom of the kadai.
  7. Lastly sprinkle curry leaves and give a nice stir.
  8. Serve nadan pepper chicken with rice.


  • If you cant tolerate the pepper heat, reduce whole pepper by half.
  • I used coconut vinegar as traditionally vinegar was commonly used in cooking meat in Kerala; you can substitute with one tomato if needed.
  • Since I used an iron kadai; the chicken was dry roasted with a nice blackish-brownish color pretty fast.
  • You can use a non-stick or aluminum pan; a cast iron skillet would be perfect.
  • Adding curry leaves towards the end of the roasting; gives out a nice flavor.

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