H- Horsegram Vadai

Wow, 8 days done in this marathon. I'm pretty pleased with myself with my recipes and blogging. I know that you must be hearing a lot about my grandmother and her influence on my cooking. Here is another blast from the past. She never lets any vegetable cooked go waste. It will promptly be convereted into another dish, which you cannot obviously figure out. So i guess it was during one navrathri that she had made kolu sundal. The next day morning, this vadai was made. I liked it very much and did not even think of asking what was it made of.

Later during the day, I came to know that is was made with horsegram. AWWW... was awestruck. Learnt from that lady that you should not waste food and through your knowledge you can create your own recipe. So here goes the best of excess food recipe/ Horsegram Vadai 


Horsegram - 1cup
Onions - 1 nos
Curry leaves - a few
Oil for deep frying
Salt to taste


Soak the horsegram overnight after washing it for three or four times
Finely chop the onions and green chillies 
In the blender, take the soaked horsegram and pulse it two or three times.
It should be a coarse mixture like what we do for a masala vadai. 
Take this in a bowl.
Add finely chopped onions and chillies.
Adjust salt, mix well.
Make small patties and deep fry them in hot oil
Serve with sauce or coconut chutney


G - Godhumai Rava Payasam

My first sweet dish of the season. Godumai Rava Payasam And a very Happy Ugadi to all you folks out there. Every dish that I am making for this series has a connection with my family either my mother or my grandmothers or some family tradition that we follow. 

This payasam, was made by my grandmother when I was in college. She made this to pep me up when I was down for some reason. This was made in a jiffy and sure did bring a smile on to my face. These days I realise that my cooking is highly influenced by my grandmother. 

Off to the recipe


Wheat rava - 1 cup
Jaggery - 1 cup ( broken into small pieces )
Cashew and raisin - 2 tbsp
Ghee - 2 tbsp
Boiled and cooled milk - 1 cup


In a heavy bottomed vessel, cook the wheat rava in minimal water. 
When the rava is cooked well, add the broken jaggery and keep mixing well
When the jaggery and rava are mixed well
Take it away from the flame and let it cool
In another pan, heat a little ghee and roast the raisins first followed by the cashews.
PS: Always roast them seperately and not together
Add this to the rava jaggery mixture and mix well
When it is completely cooled add the boiled milk and mix well again
Serve chilled

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