Sunday, July 31, 2011

dad's birthday cake

I had planned to write 1000 words for this post, I mean that's how much I thought I could write about my  dad  
But I was stuck, this was all I could come up with.

Dad you are my hero, happy birthday

Dad cutting cake with my daughter(polka dots) and her 2 best friends

Recipe source : Nigella lawson

Print this recipe
for sponge cake

  • 200 grams plain flour (maida)
  • 3 tbsp custard powder
  • 2 tsp baking powder
  • 1/2 tsp soda bi carbonate
  • 4 eggs
  • 225 grams butter (unsalted and softened)
  • 200 grams caster sugar (regular sugar powdered)
  • 4 tbsp milk
  • 1 1/2 tsp vanilla essence
for Butter cream filling
  • 250 grams icing sugar
  • 8 tsp custard powder
  • 150 grams butter (unsalted and softened)
  • 3 tsp boiling water
for Chocolate icing
  • 60ml water 
  • 2 tbsp golden syrup (I used pancake syrup)
  • 125grams icing sugar(or 50grams if using milk chocolate)
  • 175 dark chocolate (chips, buttons or bar broken to bits)
  • cake decoration / sprinkles

1. Bring all the ingredients to room temperature(eggs and butter). Preheat oven at 180 degree C and butter and line two 8 inch round baking tin (I have lined the sides of the tin with baking paper too)
2. Mix  butter, egg, vanilla essence and sugar into a big bowl, sieve in flour, baking powder, soda bi carbonate and custard powder. Beat with electric whisk till well combined. Now pour milk 1 tablespoon at a time to get soft dropping consistency.
3.Divide the batter into the prepared tins and bake for 20 minutes or till done.Once done, remove from oven and cool on wire rack for 5 minutes, remove from tin and peel away the paper and place the cake on wire rack and let it cool completely.

4. Butter cream icing : Sieve icing sugar and custard powder(to remove lumps) into a mixing bowl, add softened butter and beat with electric whisk till well combined, beat on high speed. Now add boiling water(this will help in spreading the icing smoothly) and beat till you get a light and fluffy butter cream icing.

5.Place the cake on a cake stand and place 3 strips of baking paper along the sides of the cake, this will help in keeping the cake tray clean after icing the cake.
 6.Place half of the butter cream icing on the cake and spread evenly.

 7. Place another cake on top of the butter cream icing.
 8. Coat the cake with remaining butter cream icing.
9. Chocolate icing : In a heat proof vessel mix icing sugar(sieved), pancake syrup and water. Place this on low heat and stir till sugar is dissolved. bring this mixture to boil and take off the flame. Now add chopped dark chocolate and whisk for a second.Leave to let the chocolate melt. Whisk till you get a smooth and shining icing.Pour this over the cake and let it drip down the sides.
10. Sprinkle with cake decoration. Once the chocolate icing sets, slowly remove the 3 strips of baking paper.
11. Serve the cake.

Friday, July 29, 2011

Spicy Focaccia

                                 Baking continues

 Recipe source:Cakes and more

Print this recipe
  • 1 1/2 cup flour (maida)
  • 1/2 cup warm water
  • 1/4 cup coconut milk (tin)
  • 1 tsp salt
  • 2 tsp instant yeast
  • 1/2 tsp sugar
  • 3 tsp lemon juice
  • 1 1/2 tbsp oil
  • 1 1/2 tsp oil (for drizzling on top)
  • big pinch hing
  • 4 green chillies (slit)
  • 2 green chillies (chopped for topping)
  • 2tbsp coriander leaves chopped
  • salt to sprinkle on top


  1. Grease a 9 inch round baking pan with oil(generously)
  2. Heat 1 1/2 tbsp oil ,when oil is hot add hing and 4 slit green chillies. Remove off the flame. Discard the green chillies and keep the oil aside.
  3. In a large bowl add mix in flour, yeast,salt, sugar, coconut milk,warm water,lemon juice, chilli flavored oil and coriander leaves.Beat with a spoon 20 times. The dough will be very sticky.
  4. Transfer the dough into the baking tin, grease you hands and spread the dough evenly.Cover and keep in a warm place for 1 hour.Let the dough rise (mine did not rise much,but it does not matter)
  5. Dimple the dough with fingers and pour oil on top, sprinkle green chillies and salt.
  6. Place the baking tin in a pre heated oven at 190 degree C for 40 minutes or till it turns golden brown and the bottom should sound hollow when tapped.
  7. Remove the tin from the oven and place on wire rack  to let it cool.
  8. Remove from tin and serve as a tea time snack.

Buttery corn

I don't have a story behind every dish

  • 2 cups sweet corn (frozen)
  • 2 tbsp butter
  • salt and pepper to taste
  • 1 tbsp lemon juice
  • water
  • 1 tbsp chopped mint leaves

  1. Thaw frozen corn and place it in a deep vessel, add water and salt  and cook for few minutes till the corn is done (do not over cook)
  2. Transfer the corn to a mixing bowl, add few tablespoons of water the corn was cooked in. Now add butter, pepper, salt and lemon juice .Mix well and serve hot.

Thursday, July 28, 2011

Mocha Brownies

I missed my oven, the last thing I baked was espresso cake,after that I took a break. Mom and granny keep complaining that I don't make any thing spicy for them ,both of them don't like sweets(for obvious reasons). 

Yesterday when I checked my bookmarked  recipes,I realized that 90% of the recipes were cakes and brownies. Guess that's were my heart gets pulled to. I had to bake.My oven was calling out.

Mocha Brownies everyone

Recipe source:Martha Stewart

  • 8 tbsp Butter (1 stick /113grams) I used 100 grams
  • 1 cup all purpose flour (maida)
  • 1/4 cup cocoa powder (I used hersheys)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 tsp espresso powder
  • 8 ounce semi sweet chocolate (270 grms)
  • 3 large eggs
  • 1 tsp vanilla essence
  • 1 1/4 cup sugar


1.Grease and line a 9 inch baking tin with baking paper.The baking paper should be extending out so that you can just lift the brownie out once its baked.

2.Preheat the oven at 180 degree C.
3.In a bowl sieve flour, cocoa powder, salt and baking powder . Keep this aside.
4. Melt butter and semi sweet chocolate over a bowl of simmering water. When the chocolate melts remove from flame and add sugar and mix well, now add lightly whisked eggs, vanilla essence and espresso powder. Mix well.
5. Fold in the flour mixture and beat slowly till well combined and moist (do not over beat)
6. Pour the batter into the prepared baking tin and bake for 45 minutes.

There are ways to know if your brownie are done. Unlike cake, brownies cannot be judged by inserting the toothpick and see if it comes out clean.
One way to know is that you will see the brownies will start leaving the sides of the baking tray.
Second, a thin layer forms on top of the brownie, almost like a layer of skin.
Third, when you press the brownie at the edges it will spring back a little.
And fourth, when you insert a toothpick,you will see crumbs stuck to it.

7.After the brownies are done, remove from oven. Lift the brownie from the baking tin and leave on a wire rack and let it cool completely before cutting.
8.Heat the brownie in the oven for few seconds and serve with vanilla ice cream or eat just like that.

Tuesday, July 26, 2011

Ratna aunty's biryani- guest post

In the month of April, I had put up a post about the World Cup Final.I had also put up few pictures of the biryani my aunt had made that day.I did not put up the recipe(I wanted to try it out myself first),after few months I moved back to India from Bahrain, and I never got the chance to try out Ratna aunty's biryani.Everyone in  my house loves my mom's biryani ,I did not have the nerve to try something new, I knew I would have to hear the comparison.

I have to tell you that I have not tried out this recipe, I was just a spectator when Ratna Aunty was making this delicious biryani and I wrote down the whole recipe then and there. I would have waited for months  to try this recipe and post it,but one of my viewers Sunita wanted to make this biryani. This one is for Sunita :)

I would like to thank Ratna aunty for sharing this recipe, I have learnt so much from her, she is like a mother to me and also an amazing friend.I miss you Ratna aunty:)

print this recipe
  • 1 kg chicken
  • 3 medium onion (sliced)
  • 7 tbsp oil
  • 4 tbsp yogurt
  • 2 tomatoes
  • 1 1/2 tsp ginger garlic paste
  • juice of 1/2 lemon
  • salt to taste
  • 5 tbsp coriander leaves (chopped)
  • 1/4 cup water add few strands of saffron
  • 1/4 cup water add pinch of red color (optional)
for masala
  • 1 cardamom
  • 4 cloves
  • 2 inch cinnamon
  • 1 tsp jeera/cumin seeds
  • 1 tbsp coriander seeds
  • 1 pinch methi seeds/fenugreek
  • 10 peppercorns
  • 1 tsp poppy seeds
  • 1/2 tsp saunf
  • 8 long chillies (kashmiri)
for rice
  • 4tbsp ghee
  • 2 onion finely sliced
  • 4 green chillies
  • whole spices- 2 cardamom, 4 peppercorn, 1 bay leaf, 3 cloves,1/2 inch cinnamon, 1 tsp cumin seeds
  • 3 cups basmati rice (washed,soaked and drained)
  • 5 1/2 cup water
  • salt to taste

  1. Grind all the ingredients under masala into a fine powder. Keep this aside.
  2. In a pan add 4 tbsp oil ,when hot fry 3 sliced onion till they turn crisp and golden brown,Drain and keep aside.
  3. To the same oil add chicken and salt and cook for 10 minutes.Transfer the chicken to a vessel and add 4 tbsp yogurt, turmeric powder and 1/2 of the fried onions.Keep this aside.
  4. Add 3 tbsp oil into the pan (the same pan the chicken was cooked in ) , when oil is hot add chopped tomatoes and ginger garlic paste, fry for 3 minutes.Now add the ground masala powder and lemon juice.Add few tablespoons of water if its dry.Fry for 3 to 4 minutes. Now add chicken(mixed with yogurt, turmeric and fried onions).Cook for 5 to 6 minutes.
  5. The chicken masala for biryani is ready.
  6. Prepare rice--- In a thick bottom pan or rice cooker melt ghee and add sliced onion, when onion turns slight golden brown add whole spice.Fry for few seconds.Add basmati rice and fry till moisture evaporates now add 5 1/2 cups of water and add salt. Cover and cook on very low flame for about 11 to 12 minutes, or till the rice is cooked and water dried out.
How to assemble
  1. Divide rice to 3 parts, to one part of rice sprinkle the saffron water (don't use the whole1/4 cup, just enough to get desired color)
  2. To the other part of rice sprinkle red color. and leave the 3 rd part rice plain.
  3. In a big vessel layer the rice , chicken, fried onion and coriander leaves.
  4. Serve with raita.

Monday, July 25, 2011

Pani puri

Have you ever made a particular kind of food which the whole family enjoys,then you end up doing the same kind the whole week? Well I fall into that category. After my kachori chaat was a big hit at home,it boosted my spirit and I went one step further and made pani puri (well just the pani).

Making the Pani is super simple,but its the puri that makes the difference.I used store bought puri,which was not very crisp. I put it in a hot oven 200 degree C for 5 minutes ,when you remove it from the oven the puri will look and feel soggy but after few minutes will become super crispy. Or just make puris at home (I was too lazy to do that)

I sometimes feel Iam Julie from the movie Julie Julia, and Julia is Manjula  (manjulaskitchen).This is like my 7 th recipes from her blog.

Recipe source manjulas kitchen

Print this recipe
  • 1 cup mint leaves
  • 3 tbsp tamarind paste
  • 3 tbsp lemon juice
  • 2 to 4 green chillies
  • 1 tsp salt
  • 1 tsp black salt
  • 1/4 tsp ginger powder
  • 1 tbsp sugar
  • pinch hing
  • 1 tbsp roasted cumin powder
  • 4 cups water (or more)
  • 1 cup cooked moong dal or cooked chickpeas
  • 1 cup boiled potatoes (chopped)
  • 1 packet puri
  1. Grind mint leaves, tamarind paste,lemon juice, green chillies, salt, black salt, ginger powder, sugar, hing, cumin powder to a very fine paste.
  2. Remove and add 4 cups or more water. Mix well.The pani is ready.Chill before serving.
How to serve

Make a hole in the puri, place 1/2 tsp of moong dal, 1/2 tsp of potatoes and 1 tbsp of pani inside puri.
And just stuff it into your mouth :)

Sunday, July 24, 2011

coriander coconut chutney

Comfort food for us is hot ganji , omelet and refreshing coriander coconut chutney

Print this recipe
  • 2 cups fresh coconut
  • 1/2 bunch coriander leaves
  • 2 marble sized tamarind
  • 1/2 inch ginger
  • 5 cloves garlic
  • 2 green chillies
  • salt to taste
  1. Grind all the ingredients using little water to a fine paste.
  2. Serve with rice, dosa or sandwich filling.

Hide & Seek ice cream sandwich

This started of as homemade chocolate,which led to a disaster and ended up with hide seek ice cream sandwich.

Recently I came across a super cool blog 'prema's thaligai' ,where I saw recipe for homemade chocolate,and it looked soooo much like Cadbury nutties,my favorite chocolate, I had to try it out.Something went wrong and I just could not get it right, the chocolate tasted very good and I just did not want to waste it,and in spilt second I came up with idea of making an ice cream sandwich.

Do not be generous while serving this coz its very rich.

Print this recipe
  • chocolate paste (recipe given below)
  • 1 litre butterscotch or vanilla icecream (softened by keeping out in room temp. for 15 minutes)
  • 1 packet hide and seek biscuit (crushed)
  • hershey's chocolate shell topping (optional)

ingredients for  chocolate paste (recipe from here )
  • 4 tbsp icing sugar
  • 4 tbsp drinking chocolate (I used nesquik)
  • 1/2 cup milkmaid
  • 2 tbsp milk powder
  • 1 tbsp cocoa powder

Method for chocolate paste
  1. In a bowl mix all the ingredeints , icing sugar, drinking chocolate, cocoa powder. milk powder and milkmaid. Mix well into a smooth paste. Keep this aside.

How to assemble
  1. Line a 7 inch square tray with aluminium foil, pour the chocolate paste into the tray and spread evenly.
  2. Add half of the crushed hide and seek bisuit into the softened ice cream and mix well. pour this ice cream biscuit mixture on to the chocolate paste and spread evenly.
  3. Keep this in the freezer for 15 minutes.Remove and sprinkle remaining crushed biscuit onto the half set ice cream.
  4. Let the ice cream freeze completely.
  5. Cut into small pieces and top with chocolate sauce before serving.

Friday, July 22, 2011

crab curry / jenji ghassi

Mangalorean style spicy crab curry.

  • 1 kg crab  
  • 2 onions(finely chopped)  
  • 2 tomatoes(finely chopped)  
  • 2 tsp roasted coriander
  • 1/4 roasted cumin  
  • 15 roasted peppercorns  
  • 1/4roasted methi  
  • 1 tsp turmeric powder
  • tamarind (little bigger than marble)  
  • 5 garlic (with skin)  
  • 1/2 inch ginger (optional)  
  • 1 cup coconut  
  • 10 roasted red chilli(long)  
  • 5 roasted red chilli (small)  
  • salt to taste  
  • 3 tbsp oil


1. Clean and cut crab. Keep aside.

2. Grind coconut,red chillies,coriander seeds, cumin seeds,peppercorn,methi seeds,tamarind,garlic,ginger and turmeric powder into a very fine and thick paste (add little water)

3. Place a vessel on medium high flame and add oil,when oil is hot add the chopped onion and fry till onion turns golden brown,now add chopped tomatoes and stir,add salt (its helps in melting the tomatoes).Cook till the tomatoes melt and resembles a puree.

4. Now add the ground masala and cook till the oil seperates, stir often.

5. Add the cleaned crab and stir till well combined.Add 1 cup water or to required consistency and bring the gravy to boil.

6.Adjust salt and cook till crabs are done.

7. Serve with rice.

Wednesday, July 20, 2011

kachori chaat

This Kachori chat plays with your taste buds, its sweet, sour, spicy, crunchy, crispy, soft............heavenly and mouth watering.

I knew I could make chaat at home but I always felt it would not taste as good as the roadside chaat shop.
After I made this I proved myself wrong.
I can confidently put up a chaat corner at the next family party.
Recipe source -manjula's kitchen

Print this recipe

Dough for kachori
  • 1 cup maida (all purpose flour)
  • 1tbsp oil
  • 1 tsp salt
  • water
Stuffing for kachori
  • 1/3 cup besan (gram flour)
  • 1/2 tsp salt
  • 1/2 tsp mango powder
  • 1/2 tsp red chilli flakes
  • 1 tbsp oil
  • pinch hing
Filling for kachori
  • 1 cup boiled potatoes (chopped)
  • 1 cup moong sprouts (cooked till tender with salt to taste and 2 to 3 tbsp water)
  • 1 cup yogurt (whipped)
  • 1/4 cup green chutney
  • 1/4 cup tamarind chutney
  • 2 tbsp chopped coriander (to garnish)
  • 1/2 cup sev (store bought)
  • oil to deep fry
for dough
  1. In a bowl mix maida(flour), salt and oil. Add water slowly to form a soft dough.
  2. Cover and keep aside for 10 minutes.
Kachori stuffing
  1. Mix besan(gram flour),salt,hing,oil,chilli flakes and mango powder in a bowl and keep aside.
Making the Kachoris
  1. Knead the dough well and divide into 11 to 12 parts.
  2. Roll each ball into 2 inch circle and place a teaspoon of stuffing in center.Seal by pulling the edges together and form a ball.Prepare rest of the kachoris and keep aside for 3 to 4 minutes.
  3. Oil the surface and rolling pin and place the dough sealed side up and roll gently into a circle to approximately 3 inch diameter.
  4. Heat oil in a pan on medium flame.Check the oil by putting a small piece of dough,if it sizzles and comes up slowly without changing color then its ready.
  5. Drop in the kachoris slowly,they should not overlap,when the kachoris puff up turn over and fry till it turns golden brown(should fry on medium heat for crispy kachoris).It will take 7 to 8 minutes for the kachoris to fry properly.
How to assemble
  1. Make a hole in the center of the kachoris and fill in 1 tbsp spoon of moong sprouts,1 tbsp potatoes,2 tbsp yogurt, 1 tsp of green chutney,1 tsp tamarind chutney and sev.Garnish with coriander leaves.
Note:The kachoris can be stored in air tight container for up to a week or more.

sweet & sour tamarind chutney

Does your mouth water when you hear some one say 'tamarind'? Yes of course my mouthwaters even when I see a chocolate cake or chicken biryani,but the feel is different.My tongue tingles whenever I see tamarind chutney ,its like my taste buds have a life of its own.

This chutney goes very well with chaats and can be stored in the fridge for almost 3 months.

Recipe source-manjula's kitchen

Print this recipe

• 220 grms tamarind
• 2 1/2 cups sugar(adjust to taste)
• 2 cups boiling water
• 1 1/2 tablespoons roasted ground cumin seeds
• 1 tablespoon salt
• 1 teaspoon black salt
• 1 teaspoon red chilli powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon ginger powder

  1. Break tamarind to bits and soak in boiling water for 1 hour. After an hour, mash the tamarind and pass it through a strainer,press to remove the pulp.
  2. Add sugar to the pulp and mix well.
  3. Now add cumin powder, salt, black salt, red chilli powder, black pepper and ginger powder.
  4. Adjust sugar and salt as needed.

Spicy Green Chutney

Green chutney is a multi purpose chutney, be it-pakoras, sandwiches, dosa, idlis and most important 'CHAATS'. Its a must have in every house.

Green chutney can be stored in the fridge for 3 to 4 days,

Recipe source-manjula's kitchen

Print this recipe
  • 1 big bunch coriander leaves(washed and roughly chopped)
  • 2 tbsp fresh mint leaves
  • 2 green chillies
  • 2 tbsp lemon juice
  • 1/2 inch ginger
  • 1 1/2 tsp salt
  • 1 tsp cumin seeds
  • 1 tsp oil
  • 1 tsp sugar
  • pinch hing (asafetida)
  1. Grind all the ingredients except coriander leaves into a fine paste.
  2. Add coriander leaves little at a time and grind to a fine paste,add water if required.

Sunday, July 17, 2011

cashew kulfi

'Kulfi' also know as the traditional Indian ice cream is one of my favorite desserts.

In Bangalore you can find the best Kulfi at 'Sreeraj Lassi',this kulfi comes close to that,the only difference is that Sreeraj Lassi kulfi's are creamier . This was good enough:) , but I still loooooooove my mango kulfi

 My mom loves kaju kulfi, this one is for her.

 Recipe source : manjulas kitchen

Print this recipe
  • 4 cups milk
  • 1 slice of white bread(sides removed and cut to bits)
  • 1 teaspoon cornflour
  • 1/4 cup sugar or more
  • 1/2 teaspoon cardamom powder
  • 15 cashew nuts (chopped)

  1. Grind bread, 1/2 cup milk and cornflour to a fine paste and keep aside.
  2. Bring 3.5 cups of milk to a boil in a non stick frying pan on medium high heat.Stir in between to avoid the milk from sticking to the bottom.Scrape the sides.
  3. Once the milk comes to boil,let the milk boil for another 12 minutes.The milk should reduce from 3.5 cups to 2.5 cups.
  4. Add bread-milk-cornflour  mixture to the milk and cook for 4 minutes.Reduce the heat to medium.
  5. Add sugar and cashew to the milk and cook for 2 more minutes.
  6. Take off flame and add cardamom powder.Cool the milk to room temperature before pouring into kulfi molds.
  7. Once you pour the milk to kulfi molds place cling film on top, the cling film should touch the milk.Cover and freeze for 6 to 8 hours.
  8. To remove the kulfi from molds, place under running water for few seconds and tap  on a hard surface till the kulfi pops out.
  9. Serve as dessert.
Note :bread and cornflour is used to reduce crystallization during the freezing process.

Thursday, July 14, 2011

Brewing espresso cake

I love coffee.Remember those college days ,cold Cafe Frappe at Coffee Day.
Guess my taste buds have matured now,moved on to hot Cappuccino and Espresso.
I just enjoy coffee and cake.
Coffee cake ,life cannot get better than this.

This cake is for my hubby, though he is a hardcore tea drinker, he just enjoys drinking coffee at 'Caribou Coffee', Hot Cappucino with cream and caramel -his favorite.

 few months back my hubby surprised me with this amazing book 'Cake Days ' from Hummingbird Bakery.
Such an amazing book,simple recipes and mouth watering pictures.Best gift ever.Thank you ;)

This is originally a cupcake recipe,Iam not good with cupcakes.Chose to make a cake instead.

 Ingredients for sponge
Print this recipe
  • 240 ml milk
  • 20 g instant espresso
  • 80g unsalted butter(softened)
  • 240g plain flour
  • 280g castor sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
For frosting
  • 50 ml milk
  • 16g instant espresso
  • 500g icing sugar
  • 160g unsalted butter(softened)
  • demerrara sugar to sprinkle

Method for sponge
  1. Pre heat oven to 190 degree C
  2. Dissolve the espresso powder into warm milk, keep this aside.
  3. With an electric beater combine sugar, butter, flour, baking powder and salt at low speed,until they are breadcrumbs like consistency.
  4. Break 2 eggs into the coffee flavored milk and whisk by hand until well combined.
  5. Pour 3/4 th of the coffee-milk and egg mixture into the dry ingredients and mix together on low speed.Then increase the speed to medium and keep beating until smooth and thick.Add the remaining milk and egg mixture.Scrape down the sides and beat on medium speed until mixed together and you have a smooth batter.
  6. Pour this batter into a 9 inch cake tin and bake for 40 minutes or till done.
  7. Transfer to a wire rack and let cool completely before frosting.
Method for frosting
  1. Dissolve espresso powder to slightly warm milk and keep aside to cool completely before using.
  2. Beat butter and icing sugar with an electric beater until fully combined and the mixture is sandy consistency.
  3. Now pour the coffee flavoured milk and beat on low speed till well combines.
  4. Beat on high speed till light and fluffy.
  5. Spoon the icing on the cake and cover the sides.
  6. Sprinkle demarara sugar on the frosting.
  7. Espresso cake ready to be served.

Tuesday, July 12, 2011

babyshower - the Bunt way

I just love it when there is a celebration at home,with news of a new member coming to a family comes great celebrations always look forward to relatives coming down from different corners of India,kids running around,all the ladies coming together in the kitchen and cooking,decorating the house,flowers,amazing food,rituals.......just love it all

Baike(babyshower) is one such celebration,I share with you my sister in laws babyshower.
Baike (babyshower) is a ceremony that celebrates the first pregnancy of the daughter in law of the house.The baike is held during the 5th,7th or 9 th month of pregnancy (odd months-its considered good luck) .

My sister law draped in a green sari,jewels gifted by in laws,and jasmine flowers around her hair looked beautiful.

Relatives and friends were invted to bless the Mother to be
The mother to be has cravings(thodoo,baike in tulu) ,on this day the mother in law serves varieties of sweets to the Banjinal(mother to be) and all her cravings and desires are fulfilled by serving huge portions of sweets.
Egg and drumstick leaves palya is also served,the Banjinal has to feed the egg to a one girl and one boy kid.Its said that If she desires a girl baby,then she should feed the girl child  first.

After serving the sweets ,Banjinal is served food on banana leaf and then sent to her mothers house after she takes blessings from all the elders of the house.All the sweets served to the banjinal is then packed and sent to her mothers house,where it can be distributed among all the relatives and friends. 

 flower decorations around the house

Stage set for the mother to be

Jasmine flower around her hair

Sweets ready to be served

Tray with banana leaf to serve the sweets on.
Eggs and drumctick leaf palya

Ari podi
Made by dry roasting brown rice till it pops,grinding it and mixing with some coconut and jaggery.

1st layer ari podi (sweet rice powder)

2nd layer homemade ghee 9 tsps

3rd layer 9 podal unde (puffed rice ladoo)

4th layer 9 sukun unde

5th layer 9 mysore pak.

6th layer 9 boondi ladoo

7th layer 9 eliappas

8th layer 9 saats

9th layer 9 karanji's

10th layer 9 jalebis

11th layer 9 Kajjaya's

12th layer 9 malpuris

13th layer 9 chakuli's

14th layer 9 halwa's

15th layer Bela (jaggery)

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