Almond/Badam Halwa

Wishing all my readers and friends a happy and safe Deepavali/Diwali !!!!!!!

Phew ! Diwali without sweets ? Never Ever 🙂

Badam Halwa is a rich dessert among all  the sweets. Eating 2 or 3 Almonds everyday is good for your health. In most restaurants Badam Halwa is the fastest selling dessert. It is one of the most heavy Indian Sweets prepared for all festive seasons.

This Halwa is made from 100% blanched and peeled Almonds. We only need 4 ingredients to prepare Badam Halwa but it tastes heavenly. We can also make Burfi with almonds.

I have added red food colour (optional) . Some do not like to add food colour . Don’t worry, you can add saffron instead of food colour. I ran out of saffron so I’ve added food colour.


  • Blanched Almonds – 200gm
  • Milk – 200 ml
  • Cane Sugar – 200gm
  • Ghee – 50 gm
  • Food colour Red – A pinch


  • Soak the almonds in water overnight and peel the skin next day morning or you can use hot water for instant use.
  • Grind almonds and milk together as a coarse paste. No need to grind too smooth.

  • Use a Non stick pan to get better result. Melt ghee in a pan and add ground Badam and milk mixture.
  • Keep the flame in medium through-out the preparation.
  • Once it starts thickening add sugar. It will loosen the mixture now.

  • Stir continuously on low fame and add some ghee.
  • In one stage the the mixture gets thicken and the ghee will start to seperate from the Halwa.
  • Now add a pinch of red colour or any food colour you want and stir well.

  • Once you notice the badam halwa coming away from the sides of the pan, turn off the heat.
  • Transfer the halwa into a serving bowl.

Enjoy the dessert and happy cooking!!!!


Arisi Paruppu Sadham/Dhal Rice (Coimbatore Style)

Arisi Paruppu Sadham is one of the most important recipes in Kongunadu region of TamilNadu. Coimbatore is called Manchester of South India as it has more industries, textile factories, spinning mills……

Coimbatore speciality of cooking involves a traditional way. Some of the famous recipes of region are Pallipalayam Chicken, Pollachi Eral Masala, Ragi Roti, Kadhamba Sadham, Kollu Masiyal, Kaalan Kuzhambu…….
I have learnt this recipe from my m-i-l after my marriage. Before marriage I never knew about this dish.

I can say this is one of the lunch box recipes. It is a quick and unique recipe which comes in our mind when there is no vegetables in our fridge. Appalam and Pickle are the best combo for Arisi Paruppu Sadham.


  • Raw Rice/Parboiled Rice – 3/4th cup
  • Toor Dhal – 1/4 th cup
  • Small Onion – 10
  • Garlic – 6
  • Red Chillies – 3
  • Cumin Seeds – 1/2 tsp
  • Mustard Seeds – 1/4 tsp
  • Turmeric Powder – 1/4 tsp
  • Sambar Powder – 1/2 tsp
  • Curryleaves – A sprig
  • Salt to taste
  • Sesame Oil for seasoning


  • Wash and soak rice and Toor dhal together for 15 min.
  • Heat a pressure cooker with sesame oil, add mustard and cumin seeds.Allow it to splutter.
  • Then add red chillies and chopped shallots. Saute or a few min.

  • Add chopped garlic and curryleaves and saute.
  • Now add rice and dhal together, add 3 cups of water.
  • Add turmeric powder , sambar powder and salt to taste.
  • Pressure cook it for 2 whistles.

  • Once the pressure released open the cooker

Serve hot with a tsp of Ghee. Adding ghee gives delicious taste.

Brinjal/Eggplant Chutney

Brinjal/Eggplant Chutney is one of the common chutneys prepared in my Mother and Mil’ s house. My Mil used to make many variations of brinjal chutney. One of her favourite’s is Sutta Kathirikai Chutney.

Today I am going to show you a quick Brinjal Chutney by Pressure cooker. It can be prepared easily within 10 minutes. Brinjal chutney is a bit tangy recipe as we are adding tomatoes.

Those who hate Eggplants definitely would start loving this Chutney with Idli/Dosa. Small violet Brinjals or Eggplants can be used for this recipe.



  • 1 large eggplant or use 4-5 small Indian brinjals
  • Potato – 1 big or 2 small
  • Mustard Seeds – 1/4 Tsp
  • Urad Dhal – 1/4 Tsp
  • Cumin Seeds – 1/2 Tsp
  • Red Chillies – 2
  • Green chillies – 2
  • Chopped Onion – 1
  • Chopped Tomatoes – 2
  • Red Chilli Powder – 1/2 Tsp
  • Turmeric Powder – 1/4 Tsp
  • Coriander Powder – 1/2 Tsp
  • Hing/Asafoetida – A pinch
  • Salt to taste
  • Oil for seasoning
  • Chopped Coriander leaves


  • Wash and cut the Brinjals and Potatoes.

  • Heat the pressure cooker with oil and add mustard seeds,Urad dhal and Cumin seeds.
  • Once it started popping add red chillies, green chillies and chopped Onion.
  • Saute well for 5 min till the onions turns transparent.
  • Now add chopped tomatoes and fry till it gets mashed well.
  • Add all spice powders and salt. Add little water and mix well.
  • Finally add chopped coriander leaves and close the pressure cooker.
  • Pressure cook it for 4 whistles and remove it from fire.

  • Once the steam escapes remove the lid.
  • Smash the chutney with a ladle well.


Serve this delicious chutney with Idli/Dosa/chapathi/poori.

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