Badusha
Ingredients for Badusha: 1. Curd – 6 big spoons Sugar – 3 big spoons 2. Maida – 2...
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Posted by Sandy | Sep 21, 2017 | Featured Posts, Fried & Other Desserts, Sweets & Desserts, Vanitha Recipes |
Ingredients for Badusha: 1. Curd – 6 big spoons Sugar – 3 big spoons 2. Maida – 2...
Read MorePosted by Sandy | Sep 19, 2017 | Fried & Other Desserts, Kerala Traditional, Snacks, Sweets & Desserts, Vanitha Recipes |
Ingredients for Sharkkara Upperi for Kozhikode Sadya: 1. Raw banana after removing skin, split...
Read MorePosted by Sandy | Sep 19, 2017 | Kerala Traditional, Payasams & Puddings, Vanitha Recipes |
Pazham Pradhaman is an integral part of Kerala sadya, quite common in the mid and Malabar regions....
Read MorePosted by Sandy | Sep 19, 2017 | Kerala Traditional, Payasams & Puddings, Vanitha Recipes |
Palada Pradhaman is an integral part of Malabar sadya. It needs only lesser ingredients. Yet...
Read MorePosted by Sandy | Sep 17, 2017 | Featured Posts, Fried & Other Desserts, Sweets & Desserts, Vanitha Recipes |
Ingredients for Paneer Petti: 1. Ghee – 2 big spoons 2. Cashews and raisins – A few 3. Eggs – 7...
Read MorePosted by Sandy | Sep 16, 2017 | Fried & Other Desserts, Sweets & Desserts, Vanitha Recipes |
Cheeda is most commonly prepared during Janmashtami celebrations of South India, and is placed in...
Read MorePosted by Sandy | Sep 15, 2017 | Fried & Other Desserts, Sweets & Desserts, Vanitha Recipes |
Madhura Seva (Recipe 1) Ingredients for Madhura Seva: 1. Besan (Gram flour) – 1 cup ...
Read MorePosted by Sandy | Sep 14, 2017 | Fried & Other Desserts, Vanitha Recipes |
Ingredients for Pan Roll: 1. Maida – 1 cup Milk – ½ cup Egg – 1 ...
Read MorePosted by Sandy | Sep 10, 2017 | Fried & Other Desserts, Vanitha Recipes |
Ingredients for Nutty Caramel Soufflé: 1. Sugar – 4 big spoons 2. Broken cashews – 6 big spoons 3....
Read MorePosted by Sandy | Sep 10, 2017 | Payasams & Puddings, Vanitha Recipes |
Ingredients for Bread – Mango – Custard Pudding: 1. Bread slices – 8 2. Butter – A little 3. Milk...
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