Thursday, 31 December 2009

My Best of 2009!

Dance as if no one were watching, sing as if no one were listening and live every day as if it were your last.

Only 23 posts, spent most of my time hibernating this year. I am thankful to all my readers, fellow bloggers and my dear friends & family who encouraged me to post new recipes…..hoping to come up with more posts next year also plan to pay extra attention to my other hobbies as well… One surprising fact I have noticed is that I get more appreciation and comments for my baked goodies and other cuisine than for my traditional Kerala recipes :)

Some of my most appreciated Recipes this year are......

Night Sky Cookies

Badaami Tangri

Fish Molee


One-Bowl Chocolate Buttermilk Cake

Dinner Roll Knots

Carrot Whisky


I have tried several recipes from other blogs and all of them were very good. Here are some of my favorites.

Rising Phulka from Kamala

Mango Yogurt Panna Cotta from Deeba

Purple Cabbage Salad from Elanas Pantry

Chocolate Truffles from Ria

Sending this to Srivalli's Best of 2009 event.

Wishing you all a New Year filled with new hope, new joy and new beginnings!!!

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Friday, 18 December 2009

Carrot Whisky / Carrot Wine!

Enjoy this Christmas Season with Carrot Wine!!!

Wine makes every meal an occasion, every table more elegant, every day more civilized. ~ Andre Simon, "Commonsense of Wine"


Carrot -3kg
Orange -2 nos
Lime -2 nos
Sugar -2kg
Raisins -300 gms (chopped)
Whole wheat - 1/2 kg
Water -5 liter
Yeast - 1 tbsp


  • Clean & chop the carrots and boil with 5 liters of water.
  • Transfer this to a bharani or a big glass bottle and add lime & orange juice & peel. (Cut the orange & lime in half, and extract the juice, using a citrus fruit juicer. Remove the orange peel and scrape off any white pith from the inside. Chop up the peel and mix it with the carrot mixture).
  • Then add sugar. When the mixture becomes cool, add raisins, whole wheat and yeast.
  • Tie the bottle with a clean cloth and keep aside the mixture for 3 weeks.
  • Stir this mixture everyday for 5 minutes.
  • After 3 weeks strain the mixture to a clean bottle and keep this mixture again for 3 more weeks untouched.
  • After that slowly strain the upper part to small bottles and use.
  • The peach colour of this wine will change to a richer whisky colour with aging!

  • All the utensils & bottle should be clean & dry. If there is water the wine will become sour.
  • Don't fill the bottle to the brink. Always leave 1/4 bottle empty.
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Monday, 14 December 2009

Avalose Unda

Avalose Unda- A traditional sweetened rice balls of Kerala!


Avalose podi-2 1/2 cups
Cardamom (powdered)- 1/4 tsp
Vanilla Essence-1/4 tsp
Sugar-1 cup
Water- 1/2 cup
Lime Juice- 1 1/2 tsp


  • Mix sugar, water and lime juice in a bowl and keep aside for 8 hours or over night to soak.
  • Heat this mixture stirring continuously till we get a single thread consistency on tapping between thumb and forefinger quickly. (You should be very careful at this point not to over cook or the Avalose Unda will be very hard).
  • Remove from heat and add vanilla essence and cardamom powder.
  • Add 2 cups of avalose podi little by little mixing very well.
  • When it is warm enough to touch make lime size balls.
  • Coat these balls in the reserved 1/2 cup avalose podi, which helps to make perfect round shape and prevents stickiness.

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