HAPPY DIWALI you guys!!

Sorry to have been MIA for awhile..........just got carried away with the usual chaos at home! I made these Rava Ladoos just so that I can share the recipe with you. But I had absolutely no time to post it before Diwali.

Just got back from our holiday today.........and didn't want to give myself more excuses of finding time to post here! So here goes...........hope you all a lovely Diwali with family and friends!:)

This recipe makes about 18 small ladoos.

rava - 1 cup
sugar - 1 cup
cardamom - 1 
ghee - 1/4 cup
cashewnuts,  - 10(broken roughly into bits)
raisins - 10

  • Dry roast the rava on low flame for a few minutes until you get a nice aroma. Keep stirring so that it roasts evenly. It must not change colour. Let it cool.
  • Using a blender, powder the rava until fine and smooth. The finer it is the better.
  • Add the sugar and cardamom and continue blending till smooth.
  • Empty the powdered ingredients into a bowl.
  • In a small saucepan, heat the ghee. Add the cashewnuts. When it starts getting slightly brown add the raisins. Remove from flame.
  • Pour the ghee into the bowl containing the powdered sugar and rava. Mix well. When its warm enough to handle with your hand, take small quantities and roll it tight with your hands to form a small ball.
  • Start making the balls when the mixture is still warm. If it gets too dry or you're unable to make the balls, just add a bit more warm ghee and make the balls.
  • Store in an airtight container for about a week.


I was thrilled with the outcome of this recipe. Never imagined this bread to be so tasty and delicious......I mean.....just scroll through the list of ingredients and see how healthy this bread is!! Thank you Marye for the lovely recipe!

When we buy Multigrain bread at our local bakery they cut down on the multigrain! This bread was FILLED LOADED with flaxseed and other grains! 

This recipe is a keeper and Iv done it thrice already! Ok. Enough raving ..You need to try it to believe it. You can eat it plain or toasted with your favourite jam or butter......or evn plain with some scrambled eggs...........just the way I like it!

If you don't own a stand mixer, you can always knead by hand. a.......lthough kneading for a good 10- 15 minutes might be tiring! But on the bright side.............you just got yourself a good arm workout!!

Refrigerate the loaf if you want it to last longer, Stays good for about 10 days in the refrigerator. 
instant yeast - 1 packet (so no need to proof)
warm water -  1 cup
honey - 2 tbsps
7 grain mix - 1/4 cup
rolled oats - 1/2 cup (I used the quick cook oats)
flaxseed - 1/2 cup
bread flour - 1/2 + 1/4 cup
gluten - 2 tbsps
salt - 3/4 tbsp
melted butter - 1/4 cup
whole grain flour - 1/2 + 1/2 cup

  • In the bowl of your stand mixer or any big bowl, add the yeast, honey, warm water, 7 grain cereal, oatmeal, flaxseed and gluten. Give it a stir with a spatula.
  • Add 1/2 cup of the bread flour and 1/2 cup of whole grain flour.
  • Stir until mixed.
  • Cover with a cling wrap and place it in a warm spot and let it rise about 30 minutes.
  • Punch down the dough and add the salt and butter. With the dough hook attachment on the mixer let the mixer do the kneading. Add in the remaining bread flour and whole grain flour.
  • Let the mixer knead till you get an elastic dough.
  • Knead for about 10 minutes.
  • Cover and place in a warm spot for the second rise.
  • Another 20-30 minutes or until doubled.
  • Punch down.
  • Let it rest for about 10 minutes.
  • Shape into a loaf and place in a greased loaf pan 
  • Oil the top and cover and let it rise another 20-30  minutes or until doubled.
  • Bake at 180 degrees for about 40-45 minutes or until the tops have turned a nice brown. it will sound hollow when tapped.
  • Cool completely before slicing. 


                        This kurma is so simpe yet delicious. simple flavours...........and lovely eaten with plain idyappams or even Ragi Idyappams

                        This recipe calls for simple and basic ingredients. hope you try out this recipe..........and have a lovely weekend :) 

onions - 2
cardamom - 2
cloves - 4
cinnamon - 2 inch piece.
prawn, medium size - 1/2 kg
tomato, chopped - 1/2
ginger garlic paste - 1 tbsp
chili powder - 1/2 tbsp
turmeric powder - 1/2 tsp
coconut milk - 1 cup
drumsticks - 2
curry leaves - 10(optional)
coriander leaves, chopped - 2 tbsps (optional)

  • wash and clean the prawns. keep it ready. add 1/2 tbsp of turmeric powder and salt and keep aside for 15 minutes or so. (can skip this step if need be)
  • roughly chop the onions and put in the blender/food processor and make a puree. keep it aside.
  • cut the drumsticks into 3- 4 inch pieces and keep aside.
  • in a saucepan, bring some water to boil and add the cut drumstick pieces and boil till its done. drain and resrve the drumstick pieces.
  • in a wok, add about 3 tbsps oil and add the cardamoms, cloves and cinnamon.
  • add the pureed onion and curry leaves and saute for a few minutes. add more oil if required.
  • add the ginger garlic paste and saute for a minute. 
  • add the tomato. cover and cook till its mushy.
  • next add the chili powder and turmeric and cook for a few seconds.
  • add the prawn and stir. add salt.
  • add the drumsticks pieces and stir well. 
  • add the coconut milk. cover and cook for a few minutes. add the coriander leaves.
  • add more water if need be.