Aloo puffs / Potato Puffs

A month passed by since I last updated, was quite busy with my German language classes and the preparations to take exams, finally yesterday was done with that and feeling quite relieved as though a big task is over. But it is yet to begin, as day after tomorrow is going to be the first day at office here in Germany. A lot of new responsibilities to be taken and dealt with from now on. Don't know how well I can manage both my career and this baby blog, but still with a hope that I will continue this blogging though the frequency may not be as before. I would love to thank all my blogger friends who were continuously pouring their lovely comments and making me feel I am still a part of this Blogging world, and not to forget the few who did ask me, when I went missing. Thanks again for all the concerns showed too. Glad to have such a lovely group of people in this Blogosphere. A snack that I used to love as a school going kid was puffs, I remember my schooling in Gujarat, I used to ride around 4-5 km to school  along with friends and on the way back we used to enjoy puffs once in a week or so. It was an awesome experience and till date I and my friend remember that. Even when I was working initially, I remember the days when we friends used to feel tired and nothing great was getting cooked in our kitchen, we just used to rush to a shop nearby just to eat the hot puffs out from the oven. I felt nostalgic when I prepared it first time at home. Just a flashback I had, of all those sweet memories, as they came out of oven. I had prepared puffs long back with puff pastry sheets that are readily available and felt it to be an easiest snack to go with tea in the evenings but never got a chance to share here. Now this is a very common snack that I love to prepare whenever I feel like. Here I share how I did them

Hurikadale Laddu /Fried Gram Laddu / Maa ladoo / Puttukadalai Ladoo / Buna Chana Ladoo

A long long time it has been since I last updated . These days I don't even bother to click a pic of anything that I cook in my pantry. Well, from past many days I did try few things and till date never got enough time to just transfer them to PC and sit with them for some time. Now you might be thinking finally I got time, no I took my precious time which is meant to sleep at night (P.S. I am writing this post at midnight 1 am today). I am stumbling every now and then as though I have lost a touch with blogging. I somehow wanted to update a post today. Three days back we Indians got a new hope, a new beginning under the leadership of Mr. Narendra Modi. We celebrated his mandate. This ladoo is to mark the second Indian Independence for Indians from the clutches of the 10 years of darkness. A simple easy recipe with no chances of going wrong. Here I share my quick recipe with all.

Ananas Sheera / Pineapple Kesari / Pineapple Sheera / Pinapple Rawa Kesari

Pineapple Sheera/Ananas Kesari used to be the dessert that used to be served in our community especially during functions. I still remember the days of my childhood when I used to decide whether to attend or not a function based on the menu that was up for the day there. It is usually common to have in many big functions like marriages or bramhopadesham a breakfast menu with idli sambar and pineapple kesari. I used to love this pineapple kesari so much that I would never miss a function that had ananas/pineapple kesari in menu. It is considered to be a rich sweet, with the involvement of saffron or kesari in it along with loads of sugar, ghee and the flavor of cardamom and chunks of pineapple fruit along with loads of ghee fried cashew nuts and raisins. So here I share how I prepared this pineapple sheera.

Halittu Payasa

A payasa/kheer/payasam made mainly in Dakshina Kannada in Havyaka families during special occasions is Halittu payasa. It is a favourite payasa at my place. At times I feel it matches alot to the ada payasam prepared in Kerala. But Ada is prepared by sun drying and later used in payasam where as here sun drying is not involved. I feel the Havyakas, most prominent in Dakshina Kannada in Karnataka and Northern Kerala prepare this payasa/payasam/kheer. It is made out of thick rice noodles that is added to thin syrup of jaggery and coconut milk and cooked and further thick coconut milk is added along with crushed cardamom. It is devoured after offering to God. Vishu is a festival that falls in the second week of April which marks the transit of Sun to the first Zodiac sign (i.e. Aries) and it is believed that farmers start their agricultural activities after Vishu. On the day of Vishu, it is believed that day has equal number of daylight hours and darkness. With no delay let us move to this specific halittu payasa recipe.

Kaju Pista Roll/Cashewnuts Pistachios Fudge/Rolls

Shreeya has today celebrated her 3rd B'day. As usual I left to my class early morning and was sad that I was unable to wish her in the morning before leaving as she did not wake up by the time I left to school. As soon as I returned was surprised to see that both father and daughter had gone out without letting me know where they were going, quite unusual and later got to know that as it was her B'day they went out shopping, both selected and purchased dresses and what not. I was willing to join them but by then they were done with shopping. Suddenly Mr. S called back and told me if I wish I could go and join them both for a Pizza party at Pizza Hut. Why not? I just could not resist and reached the place they were. We had great fun eating Pizza, Garlic Bread with Cheese and so on.
After reaching home I was like I should prepare something for my cutie pie and decided to prepare a rich sweet with cashew nuts and pistachios which she loved. She was the happiest eating them, and not only she even Mr. S too was gulping one after another. Here I share the way I prepared them.