Wednesday, May 29, 2013


Serving Size - 2

Preparation time - 15 minutes

Cooking time - 10 minutes

Hi friends,

Its been a very long time since my last post of my recipes. Please apologise for not updating my blog for the past  4 months.  Today I am coming with new most favorite recipes " KOTHU PAROTTA". Here I used ready made parotta. You can also use home made parotas.

Kothu Parotta is a minced parotta with some spices which is very famous in Tamil Nadu. Kothu parotta is a road side food as well as available in the restaurants too. If we say kothu parotta, it always reminds the special sound coming from the iron spatula and heavy bottomed pan which are using to prepare this kothu parotta. Side dishes for this parota is chalna or onion raita else you can eat it as such without any side dishes too.


Parotta - 4
Onion - 3/4 cup (chopped like squares)
Green chillies - 1 or 2
Curry leaves - 4 or 5
Turmeric powder - 1/4 tsp
Red chilli powder - less than 1/4 tsp
Green onions - 1 (optional)
Capsicum - 1/4 cup (optional)
Ginger garlic paste - 1 1/2 tbsp
Tomato paste - used 1/2 no. (homemade tomato paste)
Oil - 2 tbsp
Salt - as required
Cilantro - to garnish


1. Make parotta into small pieces and keep it aside.

2. Add oil into the heavy bottomed pan, add onions fry until it becomes baby pink.

3. Add green chillies, curry leaves, fry less than a minute.

4. Add ginger garlic paste, turmeric powder and fry until raw smell of the ginger garlic paste goes.

5. Add tomato paste, salt and red chilli powder. Salute it until raw smell goes from the tomato paste.

6. Add small pieces of parotta and mix them well in the spicy mixture.  you should mince the parotta again
    with the iron spatula

7. Garnish it with cilantro and serve them hot.


  • Grind tomato without water or other ingredients.

Sunday, May 19, 2013


Hi Friends,

How are you all? I am back from India. We had a wonderful time over there. Please apologize me for the delayed round ups of this guest hosting event 'Mission : Bake with Fruits'. I would like to say big thanks to Sheelu and Pallavi for giving me this wonderful opportunity and to my fellow bloggers for their great support.


Please grab your certificates....




I used to pick lucky winner through 


IF you click on the name of the below recipes, you will be directed to get  wonderful recipes from different blogs.

Saturday, May 18, 2013


Serving size - 12 to 15 pieces

Preparation time - 5 minutes

Cooking time - 5- 8 minutes (depends on the microwave)


Milk kova has a special place in our Indian sweets. It is a delicious sweet made from milk and sugar. This milk kova is very famous in two places. One is Srivilliputhur Andal paal kova and another is Madurai meenakshi paal kova. My favorite is madurai paal kova. I love it. Wow.. Even if I think of it,  its mouthwatering. I got this recipe from my sister (Latha akka). I really thank her for this wonderful and easy recipe.


Sweetened condensed milk - 1 can (14 oz)
Curd - 1 1/2 tbsp
Elachi powder - a pinch
Shredded Almonds - 2(optional)
Shredded Pistachio - 2 (optional)


For soft milk kova in the bowl :

  1. Pour condensed milk in the microwave safe bowl.
  2. Microwave it for 5 minutes. (Stir it for every 2 minutes).
  3. Once condensed milk is thicker and gets bubble, add curd, elachi powder and mix well. 
  4. Microwave it for 2 more minutes. (But stir it every single minute).
  5. Once it comes to soft and milk kova consistency, you can transfer it to the bowl or air tight container.
  6. Garnish it with almonds and pistachio.
  7. Enjoy milk kova in the bowl.

For milk kova into pieces :

  1. Do steps from 1 to 4 under the heading "For soft milk kova in the bowl".
  2. In the mean time, grease a plate or tray with ghee.
  3. Microwave it for 1 or 2 more minutes. It will be little thicker consistency than the previous method.
  4. Pour the milk kova on the greased plate or tray.
  5. Garnish it with almonds and pistachio.
  6. Allow it to cool. Grease the knife with ghee.
  7. After 20 - 30 minutes, roll the knife on to the milk kova and make them into pieces.
  8. Enjoy milk kova in pieces.


  1. You can get soft textured milk kova from the first method " For soft milk kova in the bowl".
  2. IF you like chewy texture, you can try the second method "For milk kova into pieces". But it won't be much chewy.

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Serving size - 4 burfis

Preparation time - 2 minutes

Cooking time - 3 minutes



3 minutes Microwave coconut burfi is my recipe name. Without sweets the festival is incomplete.  IT is festival season right. So I thought of sharing easy and authentic sweet recipe. You can prepare this dish within 3 minutes. Let us go to the easy and quick recipe.


Shredded coconut – ½ cup
Sugar – ½ cup
Water – 2 tbsp
Ghee – ¼ tsp (optional)
Cardamom  powder – a pinch
Almonds and pistachio  are optional. I din’t use. Because my little one doesn’t like nuts. J


Take sugar, cardamom powder and water in a microwave safe bowl and keep it for a minute.

(sugar syrup is ready once it started boiling. One string consistency is good but not important.)

Add ghee and shredded coconut to the sugar syrup and keep it for 2 more minutes. Stir it every one minute.

Once the coconut is fully mixed with sugar syrup, should leaves its side and goes to thicker consistency. The stage is perfect to pour the coconut mixture into the greased pan or vessel.

Garnish it with almonds and pistachio.

Allow it to cool for 5 to 10 minutes. Make them into pieces.

After  15 minutes, remove it from the pan and keep it in the air tight container.


  1. If you eat this coconut burfi after 1 or 2 hours it will be more good to taste.
  2. You can use fresh shredded coconut or frozen shredded coconut. 
  3. If you use frozen shredded coconut, make sure it should be in room temperature.
  4. If you use fresh shredded coconut, make sure to grind slightly in the mixie. Don't make it into paste, just half a round. That is it.

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I'm sending this to Valli's Kid's delight happening as guest host

Sweet treats happening at Nivedhanam sowmya's place

Kids delight
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