This is a jam to be served with biriyani,or any

type of rice . After I innovated and tasted this

recipe only ,I thought it could be served with

even samosas, or used as a spread for wraps

or sandwiches.

I used to make this jam with tomatoes

alone,but today I wanted to make something


So started with mint,ginger,and jaggery

( vellam) .

You could use brown sugar,country

sugar,or even sugar . Believe me your tastebuds

will have a feast.Awesome taste!

The ingredients are suited best for digestion!

To the recipe now


4-5 tomatoes blanched,skin removed

A handful of mint leaves

2 -3 inch piece ginger

3/4 -1 cup vellam/ jaggery

Few cashewnuts

2-3 dates chopped

1 tsp Kashmiri chilli powder

1/4 tsp cardamon powder

1 tbsp ghee/butter

Salt to taste


First grind the blanched tomatoes,ginger and

mint to a paste.

Heat ghee in a pan,add cashews,dates.

Sauté till cashews are light brown.

Add the paste with the rest of the ingredients,

and cook till thick .

This can be stored for a few days .Can be stored

in the fridge for more than a week.

Do try this recipe ,and post in your comments!


Susiyam a favourite snack, with green

gram,coconut and jaggery filling is one of my

favourite snack .

This is named, and made in different ways

according to different cuisines.

The dipping batter can be made with all

purpose flour,lentil flour,rice flour….The filling

is made with boiled green gram mashed with

coconut,and jaggery made into ball shapes,

dipped in batter and fried to a golden color.

The twist in today’s recipe is

•I sprouted the green gram , the previous day

and made with sprouts.*

• I used leftover iddli batter for the coating.

To the recipe now.


1 cup sprouted green gram (boiled)

3/4 cup coconut/dessicated coconut

Grated jaggery to your taste.

1/2 tsp cardamon powder

A pinch of salt

1/4 tsp nutmeg powder ( optional)


Mix all these together on medium heat.

Remove from fire . Mash well and make lemon

sized balls.

Dip in dosa batter,and fry in oil till crisp and

golden .

*Soak moong for a day. Drain the water in the

night, and tie in a muslin cloth and hang .

Following day you can see the sprouting.

For the batter ( options)

1.You can use all purpose flour

2. You can use urad dal flour


Sri Lankan pancakes are like comfort food and very addictive.

You could snack on it anytime for breakfast/ tea…..

These pancakes are available in any bakery or boutique in Sri Lanka everyday.

This is a pancake wrap with coconut and jaggery.You could add nuts if you like.

I always add nuts to fillings like this.

There are many types of lankan dishes with coconut and jaggery,and today I will share

this simple and tasty recipe first.


1 cup flour

1 egg

1 tsp butter

1/4 tsp. salt

1 tblsp sugar/ honey (optional)

a pinch of turmeric ( for color)

2 cups milk/ 2 cups water


Using a blender, mix all this to make a pouring consistency batter (you can add more

liquid if the batter is thick ).The batter should be free from lumps.

For the filling

2 cups grated coconut

3/4 – 1 cup treacle/ or grated jaggery(depending on individual taste)

1/2 tsp cardamon powder

a pinch of salt


Heat the jaggery with a little water untill it melts.Strain and heat with coconut and nuts

again for 2 minutes.

Add cardamon powder and remove from fire.

Make thin pancakes,add filling and make neat rolls

Note: Sugar can be used to replace jaggery.When using sugar it’s best to caramelise and add coconut.

Wheat Flour Jaggery Burfi (Gur Papdi)

This is a ‘wow ‘sweet and originated from North India(Gujarat),and it’s called Gur Papdi. This sweet is a very healthy sweet,and even diabetic patients can eat without any questions.Few ingredients and a quickie too.
2 cups wheat flour
1 cup ghee
1 cup vellam(jaggery)
A pinch salt
2 pinches of nutmeg powder
2-3 cardamons powdered
Few almonds and pistachios chopped
Heat the ghee in a thick bottomed pan,add the wheat flour and roast till both the ingredients are well blended,and a nice aroma emanates.Do not brown it.It will look like a soft dough.Remove from fire and allow to cool for a few minutes. (The mixture should not be too hot,only lukewarm).Add the jaggery, nutmeg,cardamon powder and salt,and mix well.Put the mixture on a greased tray . Spread the nuts on the mixture Press the nuts well inside.Cut into shapes you desire.This will taste even
better if it’s made the previous day.



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Sweet Pongal (South Indian)

This is a dish traditionally prepared for the harvest festival (Pongal)in South India.This is prepared with white or raw rice and green gram sweetened and made to a very softy consistency.



Now for the recipe in an easy and quicker way.
1 cup raw rice or basmati rice
1/2 cup jaggery or vellam(check photo)
1-2 tblsp.of brown sugar or cane sugar
A pinch of salt
1 cup milk
1/4 cup grated coconut or coconut powder.
3 cardamons powdered
2 cups water
1/4 cup cashewnuts and raisins
method: Wash the rice and the dal. Hea a thick bottomed vessel preferably a pressure cooker. Add a tblsp.of ghee and lightly toss the rice and dal for 2-3 minutes,add the coconut and water and cook  till three whistles,or till the dal and rice is cooked well. Fry lightly cashewnuts and raisins in 3 tblsp.ghee and pour over rice.Lightly mash the rice and add the rest of the ingredients and cook for a further 2 whistles or 10 minutes. Transfer to a bowl and add 2-3 tblsp.of ghee on top(optional).Serve warm.

Ragi/kurakkan porridge -(rye or finger millet)

This is a breakfast categorised dish.It could be made with a mixture of other healthy flours too.Even though it is a simple dish some find it difficult to make without lumps.For those who don’t like this especially kids will love if it is made like this,chilled in the refrigerator and served like a dessert.As ragi /kurakkan in short is considered very good for diabetic patients,and also a good blood purifier,I thought I’d share this with you all.
4 tablespoons flour
1/4 cup shredded jaggery or 2-3 tblsp.sugar.
2 -3 cups water
Pinch of elaichi/cardamon powder

1/2 cup milk /coconut milk

A pinch of salt.
In a separate bowl mix the flour with 1/4 cup water(free from lumps and set aside.)
In another pan heat the water with salt.when it starts to boil remove from fire and slowly mix in the flour.Keep on medium fire again .Add the sugar/jaggery and keep stirring till you see big bubbles popping up.Add milk,stir for a minute Add elaichi powder.Remove from fire.This will quickly thicken like custard.If you want to serve as a dessert,pour into individual cups,top with nuts and serve chilled.
Choice of nuts:walnuts, almonds raisins(black).watermelon,or flax seeds).