Saturday, February 21, 2015

My Story Published in Mangayar Malar 16-2-2015 Issue

One of my short stories "Shraddha Endoru Devathai" published in a very famous Tamil Magazine Mangayar Malar. Please read the story & let me know your comments.

Thanks to Mangayar Malar team.

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My Stories Published in Varamalar (December 16, 2012)

Monday, January 19, 2015

Thinai Kara KuzhiPaniyaram / Foxtail Millet Spicy KuzhiPaniyaram

Foxtail millet controls blood sugar & cholesterol. Foxtail millet is low in fat, rich in dietary fibre and protein. 

Ingredients :

1. Carrot - 1 tbs (Grated)
2. Onion - 1 tbs (Finely Chopped)
3. Red Chilly Powder - 1/2 tsp
4. Fennel Powder - 1/4 tsp
5. Asafoetida - A pinch
6. Oil - 1 tbs

For Soaking :

1. Thinai(Foxtail Millet) - 1/2 Cup
2. Thoor Dhal - 1/4 Cup
3. Channa Dhal - 1/4 Cup
4. Moong Dhal - 1/4 Cup
5. Urad Dhal - 1/4 Cup

Other Ingredients :

Salt & Oil as needed.

Procedure :

1. Soak thinal & dhals for 2 hours. 

2. Add salt while grinding. 

3. Keep the batter aside for 3 hours.

4. Now, in a pan heat oil. Splutter mustard. Add onion & carrot. Saute well.

5. Add chilly powder & fennel powder. Mix thoroughly. 

6. Add this to batter. Mix well.

7. Heat a Non-stick Paniyaram pan. Pour a little quantity of oil in the holes of a non-stick paniyaram pan. 

8. Pour spoonful of batter in to each hole.

9. Now, medium the flame.

10. After few minutes,  turn gently the paniyaram to the other side with a wooden stick.

11. Let that side cook.

12. Once the paniyaram is cooked, serve hot with Coconut Chutney, Tomato & Onion Chutney and Sambar.

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Wednesday, December 31, 2014

Moong Dhal Ladoo for New Year 2015

Dear Friends, Wish you All a Very Happy New Year - 2015. May this New Year brings you all happiness. To celebrate the New Year, I have a simple yet healthy sweet. Moong Dhal Ladoo is a delicious traditional sweet. This is easy and quick to prepare. 

Ingredients :

1.  Moong Dal - 1 Cup
2. Sugar - 3/4 Cup
3. Ghee (Melted) - 1/2 Cup or adjust accordingly
4. Roasted Nuts - 1 tbs

Procedure :

1) Heat a kadai. Medium the flame. Dry roast moong dal until it turns golden brown in color. Let it cool.

2. Grind to a fine powder. Sieve and keep aside.

3. Powder the sugar. Sieve and keep aside.

4. Melt ghee. When warm, combine ground moong dhal, sugar, roasted nuts and ghee in a bowl.

5. Make medium sized ladoos. With the above given measurement, you can make up to 10 ladoos.

6. Store in an air-tight container.

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Monday, October 13, 2014

Fifth Blog Anniversary & Makkan Peda

Today, Nithu's Kitchen completes 5 years! You can read the milestones of Nithu's Kitchen for the last four years  here.

Important Milestones for the Period of 13th Oct, 2013 - 13th Oct, 2014 :

Nithu's Kitchen Worked With :

Nithu's Kitchen had the opportunity to work with MagicKart(a online shop that sells cookware, bakeware and other Kitchen appliances. ( 

Stories(Tamil) Published in Magazines :

Recipes Published in Magazines :

To celebrate the occasion, I have a very famous sweet from North Arcot. This sweet is called Arcot Sweet or Makkan Peda. This is prepared with sweetless khoa & Maida.

Ingredients :

For Peda :

1. Sugarless Khoa – 1 Cup
2. Maida (All Purpose Flour) - 1/2 Cup
3. Cooking Soda – A Pinch
4. Yogurt - 3/4 Cup
5. Ghee - 1 tbs
6. Grated Mixed Nuts - 1/4 Cup
7. Oil - Needed for Frying

For Sugar Syrup :

1. Sugar –  2 Cups
2. Water - 2 Cups

Add sugar and water in a deep pan. Bring to boil. Switch off the stove, when the syrup is sticky and thick. 

Procedure :

1. In a large bowl, combine khoa, maida and cooking soda.

2. Add yogurt and ghee. Knead to a soft and non sticky dough. Let the dough sit for atleast an hour.

3. Now, make small balls. Make a small hole in the centre of the dough ball, stuff with nuts and then again roll it in to smooth ball. Gently flatten.

4. Follow the same procedure until you finish the dough. 

5. Heat oil in a pan.

6. Fry Pedas on medium heat till they become dark brown in colour.

7. Drain oil and then gently drop in the warm sugar syrup.

8. Let the pedas be soaked in syrup for atleast 8 hours or over night.

9. Remove makkan peda from syrup and then serve garnished with nuts.

Sunday, February 23, 2014