Vazhapoo Pakoras/ Plantain flower Fritters

Pakoras/Fritters can be made with any vegetables keeping the base recipe same.They taste best on a chilly day or on a rainy day...garam garam chaye aur pakore??hmm..just love them..Have you heard of this unique banana flower pakoras,not yet right?? Even me too,until I experimented these at home..:-) I had bought a banana flower to make banana flower stir fry (vazhakoombu thoran) and then reserved these for tea time pakoras.Perfect with a cup of tea and delicious healthy ones too.They have a peculiar shape and can be munched to any numbers.Do try this out at home & enjoy :-))

Ingredients
plantain flowers /banana flowers 20-25
Oil to deep fry
for batter
besan 1/2-3/4 cup
chilly powder 1/2 tsp
asafoetida a pinch
water
salt

Method
-Remove the flowers out of the flaps of banana bud or heart carefully.Drop it in a bowl with water.
-Wash the flowers after removing the stamen or the hard part of the flower(stick like).Leave it soaked in water to prevent colour change.(refer notes)
-Then,prepare a batter not very thick or thin using the ingredients listed under batter.
-Drop each of the flowers in the batter.
-Heat oil in a pan and drop each batter coated flower into it when hot.
-Flip both sides evenly until it turns slightly brown.
-Drain on a paper towel and serve hot with tea !

Servings ~ 20-25 pakoras

NOTES
* Open the flower with your hands and pull out the centre hard stem like thing(stamen ).and then soak in water.

Carrot Cake

The name of the recipe itself states everything in it ,carrots & more carrots ..:-) This happened to be my first cake bake in a bigger pan.I had this pan sometime back but always hesitated as I didn't find an apt cake recipe to be baked in this pan and always settled down using my square pan.But finally I got a recipe that suitably matched the bigger pan and became a surprise cake for one of our friend's birthday too.(excluded frosting as it was a short notice birthday party) All liked each bite of the cake and the texture of it,it had all the goodness of a delicious moderately sweet cake.I have modified slightly from the original recipe.This can also be made for your picnics, or enjoy at home for tea too:-)
Recipe Source : Joy of baking

Ingredients
All purpose flour 1 cup
Wheat flour 1 cup
Carrots 2 1/2cup grated 5-6 or 3/4 lb
Walnuts 1/2 cup
Pistachio 1/2 cup
baking powder 1 1/2 tsp
baking soda 1 tsp
eggs 3
sugar 1 1/2 cup
vegetable oil 1 cup
vanilla extract 2tsp
cinnamon 1 1/2tsp
salt a pinch

Method
-Preheat oven to 350 degrees F and then toast the walnuts and pistachios for 8 minutes till lightly toasted.Also line a 13*9*2 " pan with butter or parchment paper.
-Peel and wash the carrots.Then grate them in the small grater holes  and keep aside.
-In a large bowl,whisk the flours,baking powder,cinnamon,baking soda, & salt .
-In another bowl beat the eggs one by one till frothy and add sugar into it little by little till it turns pale.Add in the oil and vanilla extract.
-Add the flour mix and combine well till incorporated.
-Then finally fold in the grated carrots and nuts.
-Pour the batter evenly into the prepared cake tin & Bake for 30-40 minutes or until tooth pick inserted in the centre comes out clean.
-Remove from oven & cool on wire rack.Cut into pieces and serve.

Servings ~ 13*9*2 loaf cake

NOTES
* You can also bake 2 loaf of 9*2 inches and prepare a cream cheese frosting too for a party cake.bake for 25-30 minutes.
* You can use pecans too instead of walnuts or pistachios.

Sending this to Show Me Your HITS- Carrots & beets guest hosted By Anusha @ Tomato blues,Go Nuts  event guest hosted by Archana @ The Mad scientist Kitchen

Mathanga Erissery / Pumpkin Curry (Kerala Style)

Erissery is a very important traditional curry of Kerala and can be prepared invariably with many vegetables.I like mathanga erissery a lot among all & it tastes best when served  along with curd(yogurt).The duo with steamed rice makes a filling delicious meal.The garnish on top with fried shredded coconut adds a unique flavor too.Do check this out !!

Ingredients
yellow pumpkin 1/4 piece or 1/2 lb
turmeric powder 1/3 tsp
chilly powder 1/2 tsp
salt
to grind
coconut grated 1/2 cup
cumin seeds 1/2 tsp
shallots 2-3
to temper 
red dry chillies 2-3
curry leaves
mustard seeds 1/2 tsp
shallots 4-5 thinly sliced
shredded coconut 4tbsp
oil(preferably coconut oil ) 3tsp

Method-
- Peel the skin of pumpkin,remove seeds and then cut the cube sized pieces.Wash under running water,drain water.Keep aside.
-Add the pumpkin pieces to a pan and add enough water ,salt,chilly powder,turmeric powder.Let it cook for 10-15 minutes covered on low medium flame.
-In the meantime,grind the coconut ,shallots & cumin seeds to a smooth paste.
-Uncover the lid ,mash a few cubes with the back of the spoon and leave some just like that.(If its very watery you can mash the rest too to make it thick,otherwise leave a few just like that.)
-Add the ground paste to the boiled pumpkin cubes.
-Let it come to a slow boil for 2 minutes.Put off flame.
-In another pan,Heat oil.Splutter mustard seeds,curry leaves.Fry red chillies.Saute the sliced shallots till light pink in color.
-Then add the reserved shredded coconut and fry till light brownish color appears evenly.
-Pour this over the curry,Mix & serve.

Servings~ 3-4 adults

NOTES
* The tempering with shredded coconut is very important as it has lot of flavors and don't miss that
* The curry should be moderately thick and not too watery.The water added for cooking pumpkin should be accordingly.

Sending this to The Kerala Kitchen event ongoing at my space :-) & Dish Name starts with M hosted by Akila @ Learning to Cook, Spotlight:Curries/Gravies hosted by Chandrani @Cuisine Delights

Colorful Cupcakes (Wheat flour)~ Kids Summer special

Summer is a beautiful weather when kids enjoy the maximum and I always prefer making their favorite items at home.These cupcakes are originally the basic vanilla cupcake recipe just added a few coloring to the cup cakes and made them more appealing for them.I made four layers-red color,yellow color,vanilla(plain) and chocolaty layers.And I prepared it in wheat flour.Hope you will all enjoy making them for small kids parties or picnics and enjoy:-)

Ingredients

all purpose flour 1 1/2cup / wheat flour

vanilla extract 1 tsp
egg 1
milk 1/4 -1/2 cup
sugar 2/3 cup powdered
butter 1 stick (125 g)  softened at room temp.
baking powder 1 1/2tsp
salt a pinch
red food color 1/2 tsp
yellow food color 1/2 tsp
cocoa 2 tsp

Method

• Sift the wheat flour and add baking powder.
• Whisk the egg till fluffy,add the softened butter and beat again.
• Add the sugar and blend till sugar is dissolved on low speed.
• Add the flour little by little and fold in.Add vanilla essence & milk.(Add milk as required satring with 1/4 cup)
• Divide the batter into four equal parts.
• Sift the cocoa and keep aside.Add cocoa in one part.
• Add red color to another divided portion.And yellow color to another.Mix well.Leave the last one as it is.
• Preheat oven to 350 degrees.Line a cupcake tray with baking cups.
• Pour the cocoa mix batter evenly in all 12 cups.
• Then pour the vanilla mix (plain one),and then red batter and finally finish off with the yellow color at the top.(By this time the baking cups should be 2/3 full.)
• Place it in the oven and bake for 20 - 25 minutes, or until tooth pick comes out clean.
• Cool on wire rack before serving .
• Enjoy for a picnic or kids fun activities!!

Servings~ 12 cupcakes

NOTES

* You can add colors according to your likes and alternate to as per your wish.

* You can also use fruit colors,strawberry for red layer,oranges for yellow color too.

Sending this to Cupcakes Carrier Bake n Take hosted by Nisha @ Spusht , Know your flour-Whole wheat flour @ Jagruti's Cooking Odyssey

Easy Besan laddu ( Microwave Version )

Hope everyone had a happy weekend.We too had a good one.Its summer vacation for kids and both are enjoying playing at home and outside with their bikes.They have lot of fun activities to do and at times helping mom too.Today's recipe is a demand from my kids to have something sweet and they helped me in making balls too.Besan Laddus,another popular Indian sweet and easy to make.But this time,I opted to prepare this in the microwave as it looked very simple to prepare.Do try this out in 6 minutes and enjoy with your loved ones !!
Recipe Source : South Indian Recipes

Ingredients
Besan flour 1 1/2 cup(refer notes)
Sugar 1 cup(refer notes)
Cardamom powder 1 tsp
Raisins 2 tbsp
Ghee 4 tbsp+ 1tbsp
Milk 2 tbsp(refer notes)

Method-
-Add 2 tbsp of ghee to the besan flour and mix well.Microwave on high for 3 minutes.Give a stir after each minute.
-Then add 2 tbsp of ghee again and microwave for another 2 minutes giving a stir after each minute.It gives a nice aroma and don't over do it,just that it changes color slightly.
-Take another bowl ,put the raisins and add ghee(1 tbsp) and then microwave for 45 seconds -1 minute.(The raisins puffs up and turns golden brown.
-Mix the cardamom powder ,raisins and sugar.Give a quick toss.
-Cool slightly & start shaping them once you can handle it.Add milk if required,that is if it doesn't hold shape.
-Make laddus and serve !!

Servings ~ 12 laddus

NOTES
* I have used the besan laddu flour.Its slightly coarse than the fine besan flour.
* You can omit the milk and add ghee to in place of milk.
* Keep a watch on the raisins from 45 seconds.Don't micrwave more than a minute as it gets harder after that.
* The sugar available here is less granulated compared to the Indian supply.If you are trying this in India its better to powder or ground coarse and then add.

Sending this to MEC event hosted by Priya @ Priya's Versatile Recipes,Know your Flours-Gram flour hosted by Ansh @ Spice roots

Aloo Parathas with Parsley leaves

A very popular paratha and my favorite parathas is the aloo parathas,well versed one with all.This paratha needs no formal introduction and everyone would have tasted these parathas..This time for a change I just added parsley leaves to the filling which added the additional flavor and taste.You can add coriander leaves/cilantro too.I always love to have parathas with pickle and plain yogurt or simple raitha.The parathas itself are so rich that we don't actually need any other side dish,Isn't it ?? :-))

Ingredients
for dough
wheat flour 1 cup
water 1/2 cup
salt
for filling-
potato 2 boiled n mashed(refer notes)
prasley leaves 2tsp chopped
mint 2tsp fine chopped
cumin powder 1/2tsp /cumin seeds 1tsp
green chilli 1 chopped fine
amchur powder/dry mango powder-1/2 tsp(optional)
salt as required

Method-
For dough
-Take the flour in a large bowl,add salt.Mix well.
-Add water and knead to a pliable dough.
-Keep it covered until use.

For filling-
-Boil the potatoes in a pressure cooker for 2-3 whistles. with enough water & salt.Peel the skin of potatoes,mash them.Keep aside.
-Mix cumin powder or seeds,green chilli,parsley leaves to the mashed potatoes.Adjust salt if required.Keep aside.

Making Parathas-
-Divide the dough and potato mixture into 6 equal parts.
-Dust the dough ball in flour and satrt rolling such that it makes a 3" diameter and then place the potato filling.Seal it completely by bringing the sides together and then roll again to make the size of parathas(6")
-Repeat the same step for all balls.
-Heat a skillet and when it turns hot ,transfer the prepared parathas on it.You will notice the parathas getting cooked and brown spots appearing.Flip & turn the other side and cok both sides.
-Spread ghee or butter and serve hot with raitha or pickle or JLT!!

Notes
* You can add carom seeds to the dough too.
* You can add cilantro /coriander leaves in place of parsley too.
* The potato mixture should be 1 1/2 times more than the dough i.e Each ball of filling should be 1 1/2 times larger than the dough ball.So,check the quantity of potatoes and increase or decrease depending on the size of potatoes.
* Always roll the sealed side up ,it becomes easier to roll.

Sending this to Know your Flours-Whole wheat flour @ Jagruti's Cooking Odyssey ,EP series-Nutmeg or parsley guest hosted by Mireille @ Chef Mireille's Global Creations

Butter Cake (Old Fashioned)~Yummilicious !!!!

Butter cake,as the name is the texture of the cake;utterly buttery & delicious.Perfect to celebrate any occasion and once in a while as the cake is rich in calories.This cake was posted by many of my blogger friends and one of my family favorite cakes as well.I always had the store brought version of this cake and so I bookmarked this recipe from here and it came out very well as you can seen in pics.And am happy too as I could strike out atleast one from my to do list.She had used half the quantity and baked in a 8*4 loaf pan;however I used a 8*8 square pan to bake the cake.Hope you will all enjoy baking this cake at home and each one of you would love each & every bite of it !!
Also,The flavorful roundup of the EP Series event -Ginger or Peppercorns is posted by Prabha @ Prabha's Cooking at her space,please do visit her space and collect your awards.Thanx Prabha,for the fabulous roundup.:-)

Ingredients
all purpose flour 1 1/2 cup  or 200gm
baking powder 2 tsp
butter 2 sticks / 230gm approx
milk 4 tbsp
egg yolk 4
egg white 4
powdered sugar 1 1/4 cup (refer notes)
vanilla essence 1 tsp
salt a pinch(refer notes)

Method
-Sift the flour,baking powder and salt atleast 2-3 times.Keep aside.
-Preheat oven to 350 degrees F / 180 degrees C.Grease a 8*8 square pan and lining the bottom with parchment paper,keep aside.
-In a large bowl,beat the butter and sugar until pale and light.Add in one yolk at a time and beat well.
-Beat the egg whites together in another bowl until fluffy.
-Incorporate it with the butter-sugar mix,Add in the vanilla essence.Mix to combine.
-Add the flour in 2-3 parts alternating with milk.Mix well with a spatula.
-Pour into greased bake pan and bake for 45-50 minutes.(refer notes)
-Remove from pan and cool on wire rack,Cut into pieces and serve with tea !!

SERVINGS~ 8*8 size cake

NOTES
* If you are using a cake pan of 8*4 size bake for 30-35 minutes only.My cake got done at 42 minutes but please be sure to check with tooth pick whether its done or not.
* I used the regular granulated sugar and powdered it.The powdered amount should be 1 1/2 cups.Its a moderately sweet cake.

Sending this to Cooking with love Aunt ,Favorite Cake Recipes hosted by Swathi @ Zesty South Indian Kitchen

Carrot Stir Fry (Carrot Mezhukuparetti)

Carrots are rich in beta carotene and is a popular veggie in all parts of the world.Bunnies love carrots,so do kids love to eat them raw.We use it invariably in all curries and eat it raw in salads or raitha too.An excellent source of Vitamin A and a good source of potassium,also contains significant amounts of minerals.Today's recipe is a simple stir fry with carrots which I used to love a lot when mom made it and now my kids too love this with steamed rice.So,thought to share this fibre rich recipe with all :-))

Ingredients
Carrots 5-6 peeled,sliced thin round cut
onion 1 sliced thin
garlic cloves 2 sliced (optional)
green chillies 4-5 vertical slit
aniseed 2 tsp
chilly powder 1/2 tsp
turmeric powder 1/3tsp
curry leaves few
oil 3tbsp
salt

Method-
-Peel the skin of carrots and wash them.Cut round slices of carrots and keep aside.Similarly,cut the onion & green chillies and keep ready.
-Heat oil in a non stick pan and pop the aniseeds.Add the sliced onion,garlic & green chillies.Saute till light brown and then add the spices on low flame.Add curry leaves.
-Add the round cut carrots and salt.
-Toss it well and cover ,cook on medium flame for 10 minutes.
-Uncover the lid,check salt and cover again for 5 mins.
-Stir it well and let the water content dry up.
-Wait till the carrot pieces turn slightly browned.Put off flame and serve with rice!!

Servings~ 3adults

NOTES
* You can omit the chilly powder if you wish a mildly spicy version.

Sending this to Show me your HITS-Carrots & beets guest hosted by Anusha @ Tomato Blues

Mango Coconut Laddu : My Guest Post for Nupur @ UK Rasoi

Am happy and thrilled to be a guest at UK Rasoi.Thanx to Nupur for the wonderful opportunity and she is indeed a great blogger with many interesting recipes.Not only that adds credit to her hat;she is brought up a wonderful idea of 'No Fried' concept and that's indeed a healthy alternative,challenging motto in the today's life style.My great friend just requested one thing that I should chose a vegetarian recipe for her guest post.Though as always,I celebrate each moment in my life with something sweet.So do you,Isn't it?? Let's celebrate this post with the most prevalent fruits of summer and the King too,Mango.Hope you will enjoy making these at home and just a caution,these are highly addictive :-)

(before rolling in coconut powder)

Ingredients
mango 1 large or 3/4 cup of puree
coconut sweetened flakes 2 1/2 cups (refer notes)
condensed milk 1/4 cup(refer notes)
cardamom powder 1/2 tsp
raisins 1/4 cup
cashews or almonds broken 2tbsp(I used cashews)
coconut powder 2tbsp (to roll)
saffron strands 2(optional,enhances color)

Method-
-I have used fresh mango,so cut into slices and pureed it with saffron strands without adding water.(You can use store brought puree too)
-I have used sweetened coconut flakes so just put it in the blender and grind it to coarse powder without adding any water.(This helps to hold shape; skip this step if using fresh shredded coconut)
-Heat a non stick pan and add the coconut and mango puree.Keep stirring till water dries up.
-Then add the condensed milk and wait till the mix starts to leave the sides of pan.(takes about 15-20 minutes)
-Add the cardamom powder,broken cashews and raisins.Mix and put off flame.
-Wait till its warm to hold and shape in your palms,then roll each of them into balls.Roll in coconut powder.
-Serve as a sweet or dessert !!

Servings~ 10 laddus

NOTES-
** You can use shredded coconut in place of sweetened coconut flakes.In that case,just dry roast it in the non stick pan before adding mango puree to remove water content.
* You can increase the quantity of condesed milk or decrease as per your sweet tooth.Also,If using shredded coconut,you should increase the quantity of condensed milk.

Enjoy making these at home & Please do hop over to Nupur's space @ UK Rasoi :-))

Sending this to Mango Mania 99,Only Mango guest hosted by Anu @ Anu's healthy Kitchen,Cooking with Love Aunt, Go Nuts , Dish Name Starts with 'M'

Special Tandoori Basil Fish Tikka

Basil has many medicinal properties  and is very commonly available in India.Though this is the first time I have tried & tasted the basil flavored fish tikka,but it was worth trying.I happened to watch this cookery video in Surya TV but it was with chicken and I conveniently changed to fish.And believe me,this really was very flavorful and yummy.My first try in tikka was the Chicken tikka in oven and so this also I tried it in oven.But,this was something we really enjoyed with the basil syrup & cashew paste.I think you can make a veg version with paneer too,keeping the other ingredients the same.This recipe again goes to EP Series-Basil or cardamom ongoing @ Cook Ezee ,Do join & add your entries too :-)

Ingredients
to marinate
Tilapia fillets 4 (cube sized)
Hung curd / thick yogurt/ Greek yogurt 3 tbsp
Chilly powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Chat masala 1/2 tsp
Salt
Olive oil 1+1 tbsp
to grind
Basil leaves 1/3 cup(puree to get 2 tsp of concentrate)
Cashews 6-7
Ginger 1" piece
Garlic 3 cloves
Green chillies 4
to load on skewers
Red bell pepper 1 cut cubes
onion 1 large cut cubes

Method-
-Wash and clean the fish fillets by rubbing salt and lemon juice.Cut into bite size cubes.Keep aside.
-Prepare a marinade using the ingredients listed and grind the rest of the ingredients listed.
-Mix the ground ingredients with the marinade and make a thick paste using 1tbsp of olive oil..(Don't add any water)
-Then apply generously all over the fish cubes and leave aside for 1 hour.
-Cut the red bell pepper & onion and add to the marinating fish.
-Take a skewer and load it alternatively with red bell pepper,onion & fish cubes.Place the ends of skewer on a tray such that it remains hanging.Pour the remaining 1tbsp of oil over all the loaded fish.
-Pre heat oven to 450 degrees F and place the skewers with tray in it.
-Bake for 15-20 minutes each side and remove from oven when done.(*refer notes)
-Serve as an appetizer by drizzling lemon juice or chat masala !!

Servings~3 skewers

NOTES
*If you are using wooden skewers,don't forget to immerse them in water for 3-4 hours.(I usually leave it overnight)
*Puree the basil leaves without adding water and get the pure concentrate.
*The flavor of basil is not very predominant in this recipe,if you would like to add more you can.
*I usually turn the oven to broil mode the last minute or two,just to give the charred appearance like in tandoor.That is optional if you like the charred feel.
*You can use chicken in place of fish as the original recipe called for chicken.

Also, sending this to Bon Appetit- Appetizer recipes

Banana-Sour Cream Muffins(Whole wheat flour)

Over ripe bananas,are a frequent issue at home;slightly spotted ones..none likes it and so got to always think of something or the other recipe.I had a packet of sour cream with me too which I had to get over so together these made the perfect muffins,and a nice tea time snack too.Kids happy ,am double happy.. so would you looking at those spongy muffins,I know :-)

Ingredients
Wheat flour 1 1/2 cup
sugar 1 cup
bananas over ripe ones 2 mashed (should yield 1 cup)
egg 1
sour cream 1/3 cup (* refer notes)
vegetable oil 1/4 cup
baking soda 1 tsp
vanilla essence 1 tsp
salt 1/4 tsp

Method
-Sift flour,salt and baking soda in a large bowl,Keep aside.
-Whisk the egg at room temperature.Add in the sugar to combine.Add vanilla essence and vegetable oil ,mix well.
-Add in the mashed bananas and add to the wet ingredients.
-Add the dry ingredients slowly in this and mix to form a batter.
-Pre heat oven to 350 degrees F and line a muffin tray with baking cups.
-Scoop each baking cup upto 1/3 rd with batter and finish off with all 12 cups.
-Bake in the preheated oven for 22-25 minutes or until tooth pick inserted comes out clean.
-Remove from oven and cool on wire rack.
-Serve with tea or JLT !!

Servings~ 12 muffins

NOTES
* You can mash the bananas using a fork.
* You can replace sour cream with plain yogurt too.

Coconut Stuffed Buns (Sweet)

I always loved the milk buns which we used to get it in India with tutty fruity or raisins on top.This reminded me of those buns.Kids really enjoyed the filling inside;the filling was a surprise for them.I was really happy that they turned out so good puffed up and delicious.I gained the confidence only after succesfully trying out the Dilkush recipe,which I had posted earlier but these were more softer than those.Enjoy making these at home,you will surely love it.Next time,I would love to try the savory version of this :-)

Ingredients
all purpose flour 2 cups+ 1/2 cup
sugar 1/4 cup
active dry yeast 1 tbsp
egg yolk 1(reserve egg white)
egg white for glaze
warm water 3tbsp
leuk warm milk 1/2 cup
butter 2 tbsp(1/4 cup melted)
oil 1/4 cup
salt to taste
sesame seeds to garnish

for filling
sweetened coconut flakes 1 1/2 cup
sugar 3tbsp
coconut milk /whole milk 2tbsp
milk powder 2tbsp
cardamom powder 1/2tsp
raisins 2tbsp

Method
-Melt the butter ,keep aside.Boil the milk ,keep aside.Beat the egg yolk lightly.
-Add the yeast in warm water and add a tbsp of sugar in it.Let it stand for 10 minutes till frothing appears.
-Sift the flour ,add salt ,sugar.Mix well.
-Add the yeast mixture and keep mixing.Add the milk when leuk warm to the flour.
-Add the melted butter.Add the egg yolk and remaining oil.
-Add the reserved half cup of flour if sticky.Knead with hands for 10 minutes to form a smooth dough.
-Cover the bowl and keep to rise for 1 hour or doubles in volume.
-After 1 hour,punch down the air and knead again.Divide the dough into 7 equal balls.
-Cover and leave again for 30-45minutes.
-In the mean time,prepare the filling by heating a non stick pan.Add the milk powder to a tbsp of warm water and add.Add all the filling ingredients,mix well and keep stirring till the water content dries up a bit and forms sticky mixture.Put off the flame and let it cool.
-After cooling,make 7 equal portions/balls of the filling.Keep aside.
-Pre heat oven to 350 degrees F and line a tray with cooking spray.

-Punch down the air again from each made ball and make a disc shape in your palm.Place the filling ball and seal it completely.Place the sealed side down on the baking tray.
-Brush the top with the reserved egg white and sprinkle a few sesame seeds.
-Repeat the same for all other 6 balls and place on the baking tray.
-Wait for 20 minutes,let it double in size again .
-Place it in the oven and bake at 350 degrees for 20-25 minutes.(I got it ready at 21minutes)
-Cool on wire rack and serve with tea!!

NOTES
* You can add 1/3 cup of condensed milk instead of sugar,coconut milk and milk powder to make the filling.
* If you are using cardamom pods,use 4 of them and powder it along with little sugar.It powders easily.
* You can make a savory version with any veggie filling keeping the dough same.

Happy weekend to all :-)

Sending this to The Kerala Kitchen event at my space