Boiled rice flour ladoo


Boiled rice
1 cup sugar
2 tsp cardamom powder
Roasted nuts

Wash the boiled rice, dry it well, dry roast till light brown, cool and grind to a fine powder. This powder can be stored so that the dish can be prepared within five minutes.

Measure 1 cup of the rice powder and add powdered sugar to it. Add cardamom powder, dry nuts and about 3-4 tbsp of melted ghee. Mix well and make balls. Adjust the quantity of ghee required for making ladoos.

Healthy and tasty ladoos ready to serve.

Sending over Boiled rice flour ladoos to Pallavi's Sunday snacks grab and go event
how to make ladoos, quick ladu, instant sweets recipe,

Butter murukku


1 cup gram flour (besan)
1 cup rice flour
2 tbsp white sesame seeds
Salt to taste
1/4 cup butter
Oil to fry

Beat the butter and salt well. Add the flours to it and mix well. Add sesame seeds to it and make a soft dough with water. Put into murukku maker and directly press it into hot oil. Fry till the hissing sound stops.

Cool and store in an air-tight container.

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Inji (Ginger) Thuvaiyal


2 tbsp Blackgram dal
3-4 Red chillies
Salt to taste
2 tbsp grated coconut
A medium sized bit of ginger
Bit of asafoetida

Dry roast the blackgram dal and red chillies. Grind it to a coarse powder and add the rest of the ingredients to it and grind well again. Add water to make a thick and a bit coarse paste.

Serve with rice.

Few more awards and a tag

Thanks Priya of Priya's Easy N Tasty Recipes for the friendship award, Kreativ blogger and Great buddy award.

Yasmeen of Healthnut
has also passed the Great buddy award and Kreativ blogger award..

Kitchen Flavours of Yummy Food has passed the Friendship award, Great Buddy, Kreativ blogger, Butterfly award, Chocoholic award, Yum yum blog award, Hard working blogger award and 360 deg Foodie award as well as the same tag.

Thanks all of you for the awards and tag.

7 Things I Say More Often:
2.Lets see
3.Ok ok

7 Things I Did Before:
1. Learned Typewriting
2. Tried to learn writing Tamil
3. Went to different classes for crafts
4. Slept slept and slept long hours
5. Enjoyed winters in North India
6. Enjoyed my trips to my grandparents place
7. Travelled a lot

7 Things I do now:
1. Cooking
2. Cleaning house
3. Blogging whenever possible
4. Embrodiering my half finished saree
5. Crochet
6. Checking out old recipes book
7. Watching some movies

7 Things I Want to do:
1. Travel and see as many places possible
2. Finish all my half finished embrodiery
3. Try making new dishes
4. Trying to allocate more time for blogging
5. Crochet the designs I have been collecting
6. Finish all my unfinished crafts
7. Clear all my pending personal work

7Things That Attract Me About Opposite Sex:
1. Honesty
2. Intelligence
3. Patience in dealing tough times
4. Smartness
5. Humbleness
6. Sense of Humour
7. Charity

7Favourite Foods:
1.Sambar vada
2.Samosa Channa
3.Alu Paratha
4.Semiya Upma
5.Potato Chips
7.Butter murukku

WYF:Party Food event roundup

Thanks all of you for your participation in the event. Of late, I have been held up with some personal work and so not able to post regularly on the blog. Extremely sorry for the delay in posting this roundup. Due to slow internet connection, I am unable to upload the pictures. The entries are in the order I received them..

Raaji from Raaji’s Kitchen: Broccoli65 , Kofta Balls and Gobi Manchuria

Moong-roasted dal-rava ladoo


1/2 cup whole moong(green gram)
1 cup roasted rava
1/2 cup roasted dal (pottukadalai)
2 cups sugar
1/2 to 3/4 cup Ghee
1 tsp cardamom powder
Few roasted nuts and raisins

Roast the whole moong in a dry pan to get rid of the raw smell. Grind it to a fine powder in the mill. Grind the sugar, roasted dal and rava finely. Add roasted nuts, raisins, cardamom powder and required ghee to it to be able to make balls.

Mix well and make ladoos of it.

Stays good for 3-4 days. Milk can be substituted for ghee but the shelf life would be just 2 days.

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1 cup Raw rice
1 cup Jaggery
1 tsp cardamom powder
Oil to fry

Soak the raw rice for 1 1/2 hours and drain out the water completely. Grind the slightly wet rice to a smooth powder in the mixer and sieve it twice to remove unfine particles.

Add a little water to the jaggery and allow it to boil. The required consistency is such that when a drop of the jaggery syrup is put into a plate of water, it should be easily formed into a soft ball with fingers. At this stage, add the cardamom powder and the rice flour slowly into the syrup. Mix well and allow it to cool for 10 minutes.

Make equal medium sized balls of the mixture and pat it on a greased plastic sheet to form a thick poori.

Slowly put it into hot oil and cook till it turns dark brown on both sides in medium flame. Use two big spoons with holes to remove the excess oil. Repeat for rest of the balls.

Cool and store in an air-tight containter. Stays good for 5-6 days.
how to make adirsam, adhirasam, adursam recipe

Mixed legumes masala


2 cups of mixed legumes (chickpeas, black eyed peas, dry green peas, kidney beans, dry white peas, whole moong and any other legume) [Soaked for atleast 8 hours and pressure cooked]
1 big tomato (grind to paste)
2 tsp oil
1/2 tsp cumin seeds
1/2 tsp ginger paste
1 tsp garam masala powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
Salt as per taste
Finely chopped coriander leaves

Heat oil, add cumin seeds. When it splutters, add the tomato paste and dry masala powder. Cook for 2 minutes and add ginger paste. Add the cooked legumes and some water to get gravy. Add salt and cook for 3-4 minutes.

Garnish with finely chopped coriander leaves and serve hot with pulkas/pooris.

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Awards Time

Sorry for the sudden disappearance from the blogging world..Due to some personal work, I have not been able to check out your blogs and post recipes on the blog as frequently as earlier. This is expected to continue for atleast another 2 months. However the events will go on and I hope to get delicious entries from all of you for the events. The roundup for the Party Food event would be up in a few more days as soon as I get some time. Meanwhile, a lot of friends have been very kind to me for passing a few awards which I wanted to acknowledge..Thanks friends for your affection..I have tried to include all the awards I received and updated the same in the sidebar as well..However in case I missed out any of your friendly gestures, I am very sorry about it. Please put me a word and I will include the same immediately.

Thanks to Ramya of Ramya's Kitchen Corner and Anu of Chandrabhaga for the Hard Working Blogger Award

Thanks Yasmeen of Healthnut blog, Anu of Chandrabhaga and Kitchen flavours of Yummy food for the Chocoholic award

Thanks Shama of Easy2cook recipes blog and Kitchen flavours of Yummy food for the Inspiration blog

Thanks PJ of Seduce your tastebuds, Kitchen flavours of Yummy food for the Butterfly award

Thanks Kitchen flavours of Yummy food for the Friendship award and Good Job award

Tagadu Pakoda

Saw this recipe some time back on a recipe show. A crispy and tasty savoury for tea time


2 cups maida
3/4 cup rice flour
Salt to taste
1 tsp ginger paste
Few curry leaves
Oil to fry

Make a soft dough of all the ingredients except oil and keep covered for 10 minutes. Make small balls of it and roll out the balls into medium thickness puri. Cut them into long strips and fry them on medium heat till light golden brown.

Serve as a snack during tea time.
how to make tagadu pakoda, pagoda, bakoda recipe, quick savoury, tasty and interesting savoury, savouries and snack varieties

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Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at