Thursday, September 8, 2016

Pistha Macaron

Hi all....August was a busy month ....went for a small vaccation for 15 days...came back and all the cleaning done and got tired a lot,then again to routine waiting for next holidays for Eid....
Now thinking to blog very regularly missing blogging a lot these days....Today I'm posting a macaron again...Macarons are a real madness if once started....I took around 200 filled macarons to kerala this time to share with my family and friends.....all loved it a lot...Carried it all the way in hand and reached very safe there......Once reached it is the first bag i opened to check whether it is not broken.....

As all know its a very difficult task to get a perfect as I practiced it a lot and now Masha allah I'm confident of making these cuties....
Have to be very careful in each step of making these....From measuring till baking...

Now to the recipe of Pistha macs...


For Shells:

70 grms Egg Whites (Room Temp)
35 grms Almond Powder
35 Grms Pistachios without shells
135 grms Icing sugar
35 grms Granulated sugar
Few drops of green color

For Filling:

100 grms White cooking chocolate
50 grms Cream
1tsp Powdered pistachios


For Shells:

1.Weigh the egg whites in a bowl  and keep it covered with a cling film at counter top for 24 hrs or in fridge for 4 to 5 days.
2.Before beating egg whites bring it to room temp.
3,Now weigh the almond powder,pistachios  and icing sugar.
4.Grind this and sieve and keep aside.
5.Now in a stand mixer beat the egg whites along with granulated sugar till we get stiff peaks.
6.Now carefully add few drops of green color and beat well.
7.Now add the almond pistha and icing sugar powder to the egg whites.
8.Fold in carefully till we get a ribbon like texture.
9.This is very important not to under mix or over mix the macronage(macaron batter).
10.Line up a baking tray with baking paper.
11.Now fill the macronage in a piping bag with a simple round tip.
12.Now pipe out small rounds on this tray.
13.Tap the tray on the counter few time to knock out the air bubbles.
14.If few big bubbles remain you can even poke it with toothpick carefully.
15.Now keep this for drying,it takes 30 mins to 1 hr according to the climate.
16.Once the shells are dry and not sticky you can bake it.
17.Preheat the oven at 150 degree C for 20 mins.
18.Bake this trays for 10 to 15 min or till done.
19.While touching the shells should be firm.
20 Off the oven and keep the tray at room temp for sometimes,then peel out the shells from the tray.

For Filling:

1.Now double boil or microwave the white chocolate and cream.
2.Once melted add the pistachio powder and mix well.
3,Keep in fridge for sometime..
4.Now pair the shells with same size.
5.Sandwich 2 shells with the filling .
6.Can be kept these in containers in fridge for using later.
7.Enjoy the pistha macs..

Monday, July 25, 2016


This is a famous malabar snack....this snack is made with raw rice and jaggery....very tasty snack with hot hot tea!!! This is made for iftars...I know I'm late to post this recipe..still u can make this for evening tea...many make this in cooker...I made this in a non stick vessel..

Now to the recipe...


1 and 1/2 C Raw rice
1/2 C Grated coconut
1/4 C Cooked rice
1tsp Baking powder
2block Jaggery or more as per taste
1/4tsp Salt
1/4tsp Cardamom powder
Few cashewnuts and Raisins
4 Shallots
2tsp Ghee
1/4C Water


1.Soak the rice for 1 hour.
2.Melt the jaggery along with water and keep aside
3.Drain the rice and grind it in a mixer along with coconut, cooked rice and 1/2 c water.
4.The batter should not be too much runny or too much thick.
5.Now pour this batter into a bowl.
6.Strain the melted jaggery and mix with the batter.
7.Mix salt,cardamom powder and baking powder to the batter and mix well.
8.Now heat a pan and add ghee to it fry the shallot chopped, cashewnuts and raisins and keep aside.
9.Now in the rest of the ghee in the pan pour the batter and cook covered,
10.Keep it on high flame for 5 mins and then on low flame .
11.You can even keep a lid below the pan to avoid direct flame.
12.After 10 mins open the lid and spread the fried shallots cashewnut and raisins over this.

13.Close the lid again and  cook for 15 more mins or till done.
14.Off the flame and let it sit for 10 mins.
15.After that trasfer to another plate and cut into slices.
16.Enjoy kalthappam with hot tea...

Thursday, June 30, 2016

Yoghurt Chickpea Salad

Almost we are in the end of Ramadan.....Alhamdulillah had very good days ...all are ready to welcome Eid al Fitr......
Today I'm posting a very healthy salad for iftar.


1 tin Chickpeas cooked
1 tin Kidney beans cooked
1/2 c Sweet corn cooked
1 Cucumber
1 Onion
Pepper powder
5tbsp Yoghurt
1 small Kubus (pita bread)
Coriander leaves


1.In a bowl put chickpes,kidney beans,sweet corn,chopped onion,chopped cucumber.
2.Add salt,pepper powder and yoghurt and mix well.
3.Garnish with coriander leaves.
4.At serving time mix the pcs of kubus.
5.Enjoy this healthy salad.

Saturday, June 25, 2016

Kerala Chicken Curry Guest Post For Yummy Food

Hi all..Ramadan is in its last 10 and Alhamdulillah had very fine ramadan this year so far......feeling very good..........Hope the same with u all said had fried free days till now....

This is a guest post done for Yummy Food....I'm doing guest post for the 4th yr for the event Joy From Fasting To Feasting IX....Thank u Lubna for giving me the opportunity again to do a guest post for u...She have a wonderful blog with sooo beautiful pictures of very yummy food.....

This is a kerala chicken curry which goes very well with any rotis or even with rice.....

For the whole recipe and method do drop into Lubna's blog....

Tuesday, June 7, 2016

Baked Chicken Pasta And 6th Blog Anniversary!!!!

Hi friends....My blog is 6 years many friends here...thank you for ur support for me to reach here...Thanking my family,relatives and all my friends for all the encouragement all gave me these years which kept me try new recipes and improve my cooking as well.....

The holy month of Ramadan is here and all will be busy with prayers....And again time for many yummy dishes for iftar.....This time we are thinking of a non fried iftar table...again when kids are fasting they need something fried and desserts too...1st day of iftar was completed without fried snacks..will see how will be the whole month....Insha allah will try the best for  healthy iftars....Ramadan Kareem To All....

Today I'm posting a baked dish which can be made for iftar also....this is a full meal...


For Pasta:

2c Pasta

For Marinating Chicken:

2big pc Chicken Breast
3tsp Steak spices

For Red Sauce:

1Big Tomato
2tbsp Tomato paste
2tbsp Tomato Ketchup
2cloves Garlic

For White Sauce:

2tbsp Butter
2tbsp All purpose flour
1c Milk
1/2c Cooking cream
1/2tsp Oregano
1/4tsp Parsley
1/4tsp Basil

For Topping:

Mozarella cheese
Bread crumbs


1.Cook pasta with salt and drain the excess water and keep aside.

For Chicken:

1.Marinate the chicken with steak spices and keep for sometimes.
2.In a pan heat little oil and shallow fry the chicken pcs till done.
3.Now cut the pc into cubes and keep aside.

For Red Sauce:

1.Heat oil in a pan add the chopped garlic and saute.
2.Add the chopped tomatoes and saute till it is soft.
3.Add the tomato paste and tomato ketchup.
4.Add little water and boil.
5.Add salt,sugar and vinegar.
6.Keep aside.

For White Sauce:

1.Melt the butter in a pan and add the chopped garlic.
2.Saute it and add the flour to the butter and saute till the raw smell goes off.
3.Now add the milk and cream to this and mix well till it reaches a creamy texture.
4.Add the spices and salt.
5.Mix well and set aside.


1.In a baking tray spread half of the white sauce.
2.Now mix the pasta and red sauce together and layer it over the white sauce.
3.Now layer the prepared chicken over the pasta.
4.Now spread the rest white sauce over the chicken.
5.Now put mozarella cheese over the sauce.
6.Now put some bread crumbs over the cheese.
7.Preheat the oven at 200 degree C for 10 mins.
8.Bake the pasta at 180 degree  C for 10 to 15 mins or till the top portion is brown.
9.Enjoy the chicken pasta...

Thursday, April 21, 2016

Peanut Butter Cups

Hi friends ...back after a small break...was very busy with many things...really missed blogging...
I will try to post regularly now....
Today posting Peanut butter cups....An easy chocolate for kids with very few ingredients...after having resses peanut butter cups I thought of making it....saw many recipes on net tooo...This is how I made.... 


150 gms Cooking chocolate
1c Peanut Butter
1/4c Brown Sugar
2tbsp Butter


1.Melt the cooking chocolate and butter using double boiling method.
2. Brush the melted chocolate in paper liners or in silicone moulds.
3.Refrigerate for 15 mins.
5.Beat the peanut butter and brown sugar.
6.Now fill the set cups with peanut butter filling.
7.Now pour the rest melted chocolate on top of the filling.

8.Keep it in fridge for 1 hr.
9.Keep  10 mins in room temp before serving.
10.Enjoy the cups...

Sunday, February 7, 2016

Besan Laddoo

Hi Friends...Happy New Year To All..wishing u all a happy year ahead,,,This is my first post of this year..hope i can post more recipes than last year,,Thanks a lot to all for the support for all these years...
I'm posting a laddoo today as i thought will start with a sweet recipe...

Now to the recipe..


1C Besan (Gram flour)
1C Powdered Sugar
1/2 tsp Cardamom powder
3tbsp Ghee
2tbsp Chopped or Coarsely grinded pistachios


1.Heat a kadai dry roast or roast the besn with a1tsp of ghee.
2.Roast it till the raw smell goes and a light brown color appears.
3.When it reaches this stage add the powdered sugar and mix well.
4.This may slightly get melted.
5,Now off the flame and add cardamom powder and mix well.

6.Now when it is still warm and if can be handled make into balls.
7.Now just dip slightly in the ghee and dip in the crushed pistachios.
8.Let it cool completely.
9,Enjoy the laddoosss...
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