Wish you all a very merry Christmas! This is my 75th post in My Scrawls 
I wanted to try something sweet to celebrate the occasion. Dear reader Chitra had asked me about this recipe. She had kindled my taste buds and I wanted to taste it very badly! Why not celebrate the 75th post with sweet hayagreeva…. So tried the recipe and it came out great! Sharing it with you all
Hayagreeva Muddi
Ingredients:
Kadalai paruppu (Bengal gram): 200 gms
Jaggery: 300 gms
Khus khus (poppy seeds): 3-4 tsps
Copra (desiccated coconut): 50 gms
Cashews: few
Cardamom powder: 1/2 tsp
Preparation Method:
- Pressure cook kadalai paruppu and drain the water completely.
- Dry fry poppy seeds till the raw smell goes off.
- Cut copra in to small pieces.
- Mix jaggery in 1/2 cup water and allow it to boil.
- Add cooked paruppu, poppy seeds, coconut to the boiling jaggery syrup.
- Mix well and remove from the stove top.
- Fry cashews in ghee.
- Add the fried cashews and cardamom powder to the hayagriva.
- Serve hot or cold.
Anu's Kitchen
hayagreeva mandi, hayagriva muddi, hayagriva sweet recipe
Belated Karthigai Deepam wishes to all. Thirukarthigai has always been very special to me. I love this festival of lights! I take immense pleasure in decorating our house with kolams and vilakkus. This year, the fun of this festival doubled, as Anna (my dad) celebrated his 60th birthday with his newborn grandson. I baked vanilla cake (Dad is not a fan of chocolates). Both mom and dad loved this special treat.
Eggless vanilla Cake
Ingredients:
Butter: 1/2 cup
Cooking oil: 1/2 cup
Maida: 2 cups
Baking powder: 2 tsps
Sugar: 1 cup
Vanilla essence: 2 tsps
Milk: 1/2 cup
Preparation Method:
- Melt butter.
- Add sugar and vanilla essence to the butter and mix well.
- Sieve maida and baking powder.
- Add the flour mixture with butter, oil and mix well by adding milk.
- Preheat the oven to 450F.
- Transfer the dough into baking dish and bake the cake at 450F for 20 mins or till its done.
Anu's Kitchen
Annamalai Deepam, Eggless vanilla cake, Karthigai deepam
Hope all enjoyed the thanksgiving holiday! Am recovering pretty well and have slowly started to fall back into the routine. Dear sister Sri had visited us and stayed here for more than a month. She had a nice time playing with her newborn nephew. She helped a lot to cope with my postpartum! (Really thankful to you dear ) I wanted to bake something special for her before she left to India. I searched the net and found this recipe in Sanjeev Kapoor’s site. I had adapted the eggless chocolate cake recipe and tried muffin instead. It was a great hit! Eggless muffin came out soft and super tasty.
Eggless Chocolate Nuts Muffin
Closer look at the softy muffins
Ingredients:
Dark chocolate: 100 grams
Butter: 1 cup
Maida: 2 cups
Baking powder: 2 tsps
Sugar: 1 cup
Vanilla essence: 2 tsps
Milk: 1/2 cup
Almonds,Walnuts (Chopped): 1/4 cup
Preparation Method:
- Grease a Microwave proof dish and melt butter and chocolate in a microwave proof bowl in the Microwave oven.
- Mix the melted butter and chocolate well.
- Add sugar and vanilla essence to the chocolate mixture and mix.
- Sieve maida and baking powder.
- Add the flour mixture and mix well by adding milk.
- Add nuts and mix.
- Preheat the oven to 450F.
- Transfer the dough into muffin tray and bake the muffins at 450F for 15-20 mins or till its done.
Anu's Kitchen
chocolate nuts muffin, eggless chocolate muffin, eggless muffin recipe
I love kadalai urundais (Groundnut balls). I have seen people using sugar syrup to make these ladoos. But I love to add jaggery (Vellam / Gud). I couldn’t find paagu vellam (dark colored jaggery) hence this pale color. Nevertheless the taste was gud!!
Kadalai Urundai | Peanut Ladoo | Chikki
Ingredients:
Peanuts: 1 cup
Jaggery: 3/4 cup
Elachi (Cardamom) powder: a pinch
Rice flour: little (to make the ladoos)
Preparation Method:
- Roast the peanut and remove its rind.
- Add 1 tsp of water and heat the jaggery in low flame.
- Be sure to add very little water (just 1 tsp would be enough).
- Keep heating the syrup till we get 2 string consistency.
- Remove from the stove and immediately add roasted peanuts and elachi powder.
- Mix it thoroughly.
- Apply rice flour on your palms and start making ladoos
Anu's Kitchen
Chikki, Groundnut laddu, Kadalai mittai, Peanut ladoo, Verkadalai urundai
I bought sorakkai (bottle gourd) for the first time. Tried sorakkai kootu and it came out very well. Here am sharing the sorakkai kootu recipe with u all
Sorakkai (Bottle gourd) Kootu | Sorakaya Kootu
Ingredients:
Sorakkai (Bottle gourd): 250 gms
Moong dal: 150 gms
Coconut: 1/2 cup
Coconut oil: 1 tsp
Cooking oil: 1 tsp
Curry leaves: few
Coriander leaves: few
Salt: to taste
Turmeric powder: a pinch
Masala items for the kootu:
Kadalai parappu (Bengal gram): 2 tsps
Red chilies: 5-6
Urad dal: 1/2 tsp
Methi (Fenugreek seeds): 1/2 tsp
Asafetida: a pinch
Preparation Method:
- Fry the masala items in 1 tsp of oil and grind them adding coconut and little water.
- Clean and chop sorakkai.
- Cook sorakkai and moong dal and keep it aside.
- Add the masala paste to the cooked veggie+dal mixture.
- Add turmeric and salt and allow the mixture to boil.
- Remove it from the stove (after few mins of boiling) and add curry and corriander leaves.
- Heat coconut oil and do seasoning with mustard seeds.
- Add it to the kootu.
The sorakkai kootu can be had with rotis and rice
Anu's Kitchen
bottle gourd kootu, sorakaya kootu, sorakkai kootu
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