Paruppu Payasam (Dhal Kheer)

This payasam is a very common famous in India (south side).  This is the first sweet dish served in most of the festivals.

I love this……. My husband’s favourite dish………Try it and taste it……

Serves 4 persons


Channa dhal (kadalai paruppu) – ¼ cup

Moong dhal (paitham paruppu) – ¼ cup

Jaggery – 1 cup

Ghee – 2 tbsp

Sugar – 2 tbsp

Milk – ½ cup

Water – ¼ cup

Cashews & Raisins – for taste & garnishing

Preparation of Payasam:

  1. Soak channa dhal and moong dhal in hot water for ½ hour. Cook them well in a vessel for 15 mins or in a pressure cooker (take out in 4 whistles) and keep it aside. Both case, you must able to mash the dhals well.
  2. Heat a pan with ghee, add cashews, raisins and fry lightly.
  3. Now add jaggery with little water and heat till it dissolves completely.
  4. Add the cooked dhals to it and mix well. Heat till it starts to become slightly thick. Then remove from flame and cool it.
  5. After it is cooled well add milk and serve.

Additional Info:

Do not add milk to the dhal mixture when it is hot. Cool the mixture well and add milk.

It is best to serve cold. It’ll taste yummy.


Paneer Babycorn Masala

Serves 2


Paneer (home-made or readymade) – 10-12 cubes

Baby corn – 5 or 6 (cut into pieces)

Tomato – 2 (cut into small pieces or grinded)

Tomato Puree (optional) – 4- 5 tbsp or as per requirement

Cashews – 4-5 (grinded or shredded)

Oil or Ghee – 2 tbsp

Fennel (sombu) – ½ tbsp

Jeera (cumin seeds) – 1 tbsp

Cardamom – 1 or powder – ½ tbsp.

Bay leaves – 1

Mint leaves – 4-5

Chilli powder – 1 tbsp

Dhania powder – 1 tbsp

Amchur powder – 1 tbsp

Garam masala powder – 1 tbsp

Turmeric powder – ½ tbsp

Milk – ¼ cup

Curd – 1tbsp

Milk cream (optional) – ½ tbsp

Asafoetida – 1 pinch

Salt – to taste

Coriander – for garnishing

Preparation of Paneer babycorn masala:

  1. Heat 1 tbsp of ghee in a pan, add the paneer cubes and fry till it turns to very light brown colour. Remove from the pan and keep it aside.
  2. Heat in medium flame 1 tbsp of oil or ghee in the same pan, add fennel, jeera (cumin seeds), bay leaves, mint leaves, cardamom and fry lightly.
  3. Now add the tomato with some water and cook for 2 mins. Add the baby corn, chilli powder, dhania, amchur, garam masala powder, turmeric, asafoetida and salt. Cook for 5-10 mins. Add some more water if needed.
  4. Now add the milk, curd, milk cream, cashews (grinded or shredded), tomato puree and cook for 3-5 mins till it becomes like gravy.
  5. Now add the paneer, cook for a min and remove from flame. Garnish with coriander.

Serve with Naan or kulcha……

Additional Info:

You can avoid cashews if you want. It is just for a rich flavour.

You can also add peas to this.

Moong Dal Halwa

I love Halwa(s)…. I came to know this halwa through ICC (Indian Cooking Challenge). This is the dish selected for December Challenge. I tried it and came out really well. Thanks to Srivalli. Here’s the Recipe.

Moong Dal Halwa

Moong Dal Halwa


Moong Dal – 1 cup (soak in water overnight)

Sugar – 1 cup

Milk – ½ cup

Ghee – ½ cup

Cashews and raisins – for taste.

Preparation of Halwa:

  1. Grind the soaked moong dal into a fine paste and keep it aside.
  2. Heat ¼ cup ghee in a pan in medium flame, add cashews and raisins and fry lightly.
  3. Add the moong dhal paste and mix well so that there will be no lumps.
  4. Lower the flame, add another ¼ cup of ghee and mix well. Mix it till the dhal gets cooked and the ghee oozes out.
  5. Add the sugar and milk and mix well till it become thick. Then pour it in a plate and allow it to cool.
  6. After few mins you can cut it into pieces.

Additional Info:

Do not cook the dal in high flame. Dal will cook soon.

I thought of adding some colour like kesari colour, lemon yellow. But naturally it has a beautiful yellow colour.


Serves 10-15


Raw rice – 1 cup

Toor dhal – ½ cup

Channa dhal – 2 tbsp

Urid dhal – 3 tbsp

Moong dhal – 2 tbsp

Red dry chillies – 15-20

Asafoetida – 1 pinch

Salt – to taste

Oil – for making adai

Preparation of Batter:

  1. Soak raw rice in a bowl with hot water after rinsing for 1 hour.
  2. Soak toor dhal, channa dhal, urid dhal, moong dhal, red chillies in a bowl with hot water for 1 hour.
  3. After an hour, grind the raw rice first well and then add all the dhals (Items in 2nd step).Add some water.
  4. Grind them well like dosai batter. Then add salt and keep it aside.

Preparation of Adai:

  1. Heat a tava in a medium flame. Once it is heated, pour batter with a cup shaped spatula and spread it to form a round shape.
  2. Pour little oil around that and cook for 2 mins. Then turn to the other side and cook for another 2 mins.  Cook well till it turns to light brown colour. Follow the same procedure for the rest.

Have it with Jaggery, milagai podi or butter. But Avial is the famous combination of all.

Additional Info:

Some grind the dhals lightly and add it with the rice batter. But for kids and old people, it is difficult to digest. If you grind well, then it is suitable for all ages.

You can also add green chillies to the batter.

Eggless Fruit Cake

I was thinking what to do for my Husband’s B’day. We are strict vegetarians. I wanted to try a cake. So I tried this and it came out really well. My husband loved it. There is no oven with me, so I tried it in the pressure cooker. It was perfect. My husband enjoyed his b’day with this homemade tasty cake. This is my first attempt. Now I’m planning to try all kinds of cakes. Chocolate, vanilla etc……. 😀 Look out for my posts.

Try it and enjoy!!!!!!!!!


All purpose flour (maida) – 1 cup

Powdered sugar – ½ cup

Butter – ¼ cup

Baking soda – 1 tbsp

Dates – 5 – 10 pieces (cut into small pieces)

Mixed Tutty fruity – ½ cup

Milk – ½ cup

Salt – 1 pinch

For Greasing:

Butter – 1 tbsp

Maida flour – 1 tbsp

Preparation of Mixture:

  1. Sieve maida, salt, baking soda and then keep it aside.
  2. Take a bowl, add powdered sugar and butter and beat well for 5 mins with a blender or with a spatula by hand for 7-10 mins.
  3. After it is mixed well, add the sieved flour mixture and mix it to form dough.
  4. Once it is mixed, add milk little by little to the mixture and mix it till it becomes like a thick paste. Beat the mixture well for 2 mins.
  5. Now add the dates pieces and tutty fruity to it and beat for another 2 mins.

Preparation of cake in pressure cooker:

  1. Take aluminum or a stainless steel vessel. Grease it with butter and just spread the flour over it.
  2. Now pour water in a pressure cooker and heat it in high flame for 2 mins.
  3. Pour the mixture in to the greased vessel. Do not place the greased vessel directly into the cooker. Take a small bowl with little water in it and place it in the cooker. Now keep the greased vessel above the small bowl and close the pressure cooker without the whistle. Do not close the greased vessel.
  4. Now reduce the flame to low and leave it to cook for 35 – 40 mins.
  5. After 40 mins remove from flame and allow it to cool for few mins, then just invert the vessel so that the cake come out in a proper shape. Decorate it as you wish.

Additional Info:

After 30 mins open the pressure cooker lid and check whether the cake is cooked. You can do that by inserting a thin stick to it. When you take out, there shouldn’t be any sticky paste.

Make sure it is not overcooked. 35 mins is perfect. If you feel it needs some more time keep it for 40  mins.

If you have a hot plate, after you heat the cooker in full flame reduce the flame to 4 or 3 and leave the cake to cook for 30 – 35 mins.

Eggless Fruitcake on Foodista