Paalkova/Therattupaal/Milk Halwa(Microwave Method)

Paalkova is a delicious,tempting sweet which is made by boiling and condensing the milk with sugar.Originally paalkova preparation is a lengthy process to condense the milk and take hours to make.But this exotic sweet can be made with lesser number of ingredients in 10-15 minutes in the microwave oven.Here is the recipe......


Condensed milk1 tin
Cardamom/ellakai Powder1tsp
Cashews/Almonds(finely chopped)to garnish
Pistachios(finely chopped)to garnish


                                       Take the condensed milk in a wide microwave safe bowl and microwave it for 3 minutes,stirring in between twice.Now add the curd and keep in the microwave for 6-7 minutes.Stir in every minute of interval.
Finally add the cardamom powder and ghee to the mixture and mix it well.
Keep it in the microwave for a minute.Let it sit for 5 minutes.
Paalkova is ready to enjoy.


  • Use the fresh curd otherwise the sweet will be slightly sour in taste.
  • After adding the cardamom powder  and ghee do not cook it for more than a minute.It will get thicken after cooling.
  • The cooking time varies from oven to oven,take every minute from the microwave and check for the consistency.
  • The paalkova becomes harder if it is over cooked.
Linking this to the MEC event happenings at my space started by Srivalli of Cooking4allSeasons.

  Also linking Masala Peanuts and Shahi Rabri to the Microwave Easy Cooking Event.

Chilli Idly/Kaima Idly

Today is the final day of blogging marathon#15 and the recipe is chilli idly,a super tempting dish in which leftover idlies can be used to get a tasty dish.I tasted the chilli idly in a restaurant couple of years ago in India,since then whenever I have left over idly make this one.In the original recipe idly pieces are coated in a batter and deep fried,instead I pan fried the mini idlies and used.Now off to the recipe....


Idly(cut into cubes)or mini idlies6nos.or 40pcs
Onion1no.(medium size)
Tomato 2nos.(medium size)
Ginger&garlic paste 11/2tsp
Green chilly3nos.
Red chilly powder1/2tsp
Coriander powder1tsp
Garam masala powder1/4tsp
Fennel seeds1/2tsp
Lemon Juice1/2tsp
Curry leaves2sprigs
Coriander leavesto garnish
Salt to taste
Oil 4tbs

For the marinade 

Chilly powder1/2tsp
Garam masala powder1/8tsp
Salt 1/2tsp
Corn flour 2tsp
Red food color(optional)a pinch
Oil 2tsp

                In a bowl mix the ingredients given for marinade and marinate the idly for 10 minutes.
Heat a dosa griddle,fry it with 2tbs of oil till golden and crisp.
Meanwhile heat a pan with remaining oil and crackle the fennel seeds,add the cashews,saute the onions,curry leaves and green chillies till transparent.Add the ginger and garlic paste and fry for a minute,follows the tomatoes and cook it mushy.
Now add in all the powders,give a mix,add little water,let it boil till it becomes thick and dry.Add the coriander leaves and mix it well.
Now add the idlies (pieces) and mix it gently and keep it in the low flame for 2 minutes.Finally squeeze the lemon juice and garnish it with coriander leaves.
Serve it immediately with raitha.


  • If you are using the fresh idly then keep in the refrigerator for an hour before marination.
  • For deep frying the idly,make a batter with maida,salt,ginger&garlic paste,garam masala powder and water to a thin batter.Dip the idly pieces in the batter and deep fry it in the oil in a medium flame. 
  • After adding the fried idly pieces mix it gently.
  • A tbs of coconut paste can be added along with the powders for extra rich taste.
Check out the marathoners in Blogging Marathon#15 here.

Sponge Dosa

This is a simple and easy to make soft,spongy dosa which I have adapted from a magazine.My son calls this dosa as idly like dosa since it is very spongy.It tastes great with a spicy chutney or coconut chutney and I make it atleast monthly once or twice,as my family likes this dosa very much.Today is the day 6 of blogging marathon #15 under fermented foods and now to the recipe....


Idly rice/Pulungal arisi 2cups
Rice flakes/aval1/4cup
Sour buttermilk2-3cups
Saltto taste
Baking soda  two generous pinch
Oil as needed


                           Wash and soak the rice and rice flakes in the buttermilk for at least 4-5 hours.Grind it to a smooth batter.Allow it to ferment for 6-8 hours.Add the salt and soda to it and mix it well to the desired consistency with water.The batter should be slightly watery than regular dosa batter.
  • Heat the griddle and pour a ladle full of batter(no need to spread),drizzle few drops of oil.
  • Cook it covered in a medium flame for a minute or till it gets cooked (no need to flip).Take out from the pan and serve it.
  • Serve it with a spicy coconut chutney.

  • One day older buttermilk works very well for this dosa.
  • While pouring the batter the pan should be hot,once the holes started coming reduce the flame and cook it covered.
  • We like the coconut chutney made with red chillies(used kashmiri variety) and garlic as an accompaniment for this dosa
  • If the batter is too thick or thin the pores won't be formed.
Check out the marathoners in Blogging Marathon#15 here.

Thengai/Coconut stuffed buns

I am big fan of coconut bun which is available in the local bakery shop in my home town.I have been craving for some sweets since a week,to satisfy my sweet cravings made this coconut stuffed buns yesterday.It is a simple,easy to make bun and turned out good,we all enjoyed.
The weather was very bad,couldn't take more pictures.Somehow I managed to take very few clear pictures but I am not happy with that pictures,will update the picture when  I make next time.Now to the recipe.........  


For the outer dough 

All purpose flour/Maida2cups
Yeast(rapid rise)11/2tsp
Baking powder1/8tsp

For the filling
Tutty frutty2tbs
Cardamom powder1/2tsp
Butter or ghee2tsp


                 Activate the yeast by adding to the warm water,mix in sugar and milk.keep it in a warm place to get frothy.
Mix in all the ingredients along with the yeast mixture to form a soft dough.Keep it in a warm place to raise for atleast an hour.
Meanwhile prepare the stuffing,heat a pan with butter or ghee.Saute the coconut till the aroma comes out,add in the sugar and mix it well it become thick.Finally add the tutty frutty and cardamom powder,stir it well.Turn off the stove.
After an hour the dough would have doubled in size,punch down the air and divide into equal portions.Take one portion and press it gently,keep 2 tsp of the prepared stuffing and cover it by pulling the edges to the center and roll it gently in between the palms to get a nice and smooth buns.
Keep it on a greased baking tray,continue the same for the rest of the dough.Cover the baking tray with a wrap and let it sit for 30 minutes.After 30 minutes brush the top with milk or butter and bake it in a preheat the oven at 350 degree Fahrenheit for 20-25 minutes(mine took 20 minutes) till it becomes golden color.Once it is done take it from the oven and transfer the buns to a cooling rack and apply some butter.
Serve it as breakfast,brunch or snack.

  • Instead of white sugar brown sugar can also be used.
  • Using the tutty frutty is optional but it gives crunchy texture to the stuffing.
  • Finely chopped cashews can also used for the stuffing along with the coconut.

Check out the marathoners in Blogging Marathon#15 here.

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