Ela ada | Banana leaf wrapped kozhukattai

yurekha vinoth | March 31, 2017 | Be the first to comment!

Recipe source:MIL


1 cup raw rice
1/2 cup water

For stuffing

1/4 cup sesame seeds/Ellu
1/4 cup jaggery
2 pinch of cardamom powder


1.Soak rice for 2 hours. Drain the water and spread on dry cloth. Let it become dry under fan. Meanwhile wash and clean banana leaf and cut into medium size rectangle shape.
2.In a bottomed pan roast the grounded rice flour. Add required water,salt and stir continuously. Allow it to cook soft and switch off the  flame.
3.Take the dough out and knead well for an minute.
4.Meanwhile In a pan roast the sesame seeds. Wait until it crackers. Switch off the flame and cool down. Grind into coarse powder.
5.Powder the jaggery(i grated). Mix grounded sesame seeds,cardamon powder and powdered jaggery. Stuffing is ready.
6.Now take medium size balls from the prepared dough and place in the banana leaf. Gently press with your fingers to flatten thin. Place some sesame filing in center and wrap it.(make sure you flatten thin base)

7.Heat the idly pot and steam for 12-15 mins.
8.Take out and transfer to a serving plate. Enjoy hot. It's so soft and melting.

Pineapple cake with pineapple glaze

yurekha vinoth | February 27, 2017 | Be the first to comment!


1 20oz pineapple can
2/3 cup granulated sugar
1 cup Maida/All purpose flour
1/4 tsp baking soda
1/2 tsp salt
1/2 cup butter
1 tsp vanilla essence
2 eggs

For pineapple glaze

1/2 cup tinned pineapple juice
1 1/4 cup confectionery sugar or granulated sugar


1. In a wide glass bowl beat butter and add eggs one at a time.
2. Add sugar and beat well.
3. Sift flour,baking soda and salt.Now add to the bowl and beat until mixed.
4.Drain and  Chop the pineapple into small chunks and reserve the juice.
5.Add the complete drained pineapple chunks to the batter and fold evenly.
6.Preheat Owen to 350° F and grease 8*8 round pan.
7. Pour batter into the greased pan and bake for about 40 mins.
8.Meanwhile lets prepare sugar glaze. In a  sauce pan pour reserved pineapple juice and sugar. Stir continuously for 5 mins in medium flame. Let it cool for 5 mins.
9. After 40 mins take the cake out from Owen and allow it to cool. Do not remove cake from cake pan.With the help of tooth pick or knife poke the cake here and there. Pour the 3/4th of pineapple glaze on top of it. Wait for 5 mins.
10. Now flip the cake gently from cake pan to a plate or cake board. Now pour remaining pineapple glaze on the other side evenly. Let it sit in refrigerator overnight.
Serve chill. 
Enjoy every bite 😋😋😋 Juicy pineapple cake.

I could not wait no longer to get perfect cake slices.We were so hurry to eat our cake. We just waited for an hour to taste. 😜😝😝 We finished half cake at a time. Remaining cake i allowed it to sit in refrigerator for whole night. It was so juicy and my cake was so perfect to cut into sharp slices. I personally liked overnight soaked cake. It was just ! 

Egg biriyani

yurekha vinoth | February 27, 2017 | | | Be the first to comment!


2 1/2 cups Basmati rice
6 eggs
2 big onion
2 tomato
4 green chilli
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
2 tsp biriyani masala
1 tbsp curd
1 tbsp lime juice
1 tbsp oil
1 tbsp ghee
1 tsp jeera
Few coriander leaves
Few mint leaves
For the rice
1 bay leaf
1 cardamom
1 cinnamon stick
1 tsp Sahi jeera
3 cloves


1.Boil the eggs and allow it to cool. Make slit on it.
2.meanwhile boil 5 cups of water and add 1 tbsp salt. Add bay leaf, cinnamon,Sahi jeera, cardamom and cloves to it. Add rice and cook until it's 100℅ done. It will take 5-6 mins.Drain and keep aside
3.In a wide pan heat oil and ghee
Splatter jeera. Add slice onions and fry till golden color.
4. Add ginger garlic paste and green chillies. Saute well
5.Add chopped tomato and little salt. Close the lid and cook until tomato gets cooked.
6.Now add in all powders,curd,lime juice, coriander,mint leaves and required salt. Mix well and close the lid. Let it cook for few mins.
7.Now add boiled egg to the masala and coat well. Remove the egg and keep aside.
8.Add cooked rice and mix gently to the masala. Chk for salt.
9.keep the masala coated egg in the center of rice and close the lid. Let it sit in dum for 5-8 mins.
10.Garnish with coriander leaves and serve hot with raita.

Tandoori chicken | using readymade masala

yurekha vinoth | February 27, 2017 | | 1 Comment so far


5 Drumstick chicken
1/2 packet ready-made tandoori masala(I used Shawn tandoori masala)
2 tbsp curd
1/2 lime/1 tsp vinegar
2 tsp oil
Few drops of red color(edible)(optional)


1.Wash chicken with turmeric powder and drain all the water.
2. In a big bowl add chicken, tandoori masala,lime juice,food color and oil. Mix well and set in fridge for 30 mins.
3. Now add curd and mix well. Let it marinade for overnight.
4.Preheat Owen at 350° F. Line up all the marinated chicken in a aluminum foil wrapped tray. Cook it for 1 hour or until it's done. Make sure you are flipping every 20 mins.

Enjoy tandoori chicken at your home.