Health for life

                            Happy Tamil New Year/Iniya Thamizh Puthandu Nal Vazhuthukkal

14th April is Tamilians New Year and every year we will definitely celebrate this special day without an hesitation eventhough sometime it will fall on a working day. Obviously am wishing you all a happy new year,may this year bring you more happiness, health and wealth. Its going to be a feast at home tomorrow, am busy in cleaning and getting ready for new year celebration at home.

For the celebration, am sharing here a different kheer with sago aka sabudana cooked along with palm jaggery as kheer. This kheer is definitely healthy coz of palm jaggery. Palm jaggery is usually used in South Indian cooking.Palm jaggerys is quite less calorific sweetner when compared to the usual sweetners.Adding plam jaggery will definitely gives a wonderful colour to this delicious kheer and pect for the celebration.


1cup Sago/Sabudana
2cups Milk
3/4cup Palm Jaggery (grated)
1/2tsp Cardamom
Few cashews
1tbsp Ghee
Few cucumber seeds for topping

Soak the sago for 10 minutes and drain it, this will help for quick cooking,if its a small variety no need to soak and cook directly.

Heat the ghee, fry the cashews until it turns brown and remove it.

In the same vessel, fry the soaked sago for few seconds, add now 2 cups of water and let it cook for few minites.

Meanwhile make a thick syrup with palm jaggery with enough water.

Now add the palm jaggery syrup,milk to the cooking sago and cook until the sago gets well cooked.

Finally add the cardamom powder and fried cashews to the kheer.

Serve topped with some cucumber seeds.

Rice kheer, my daughters favourite. She loves it that much and she can have it even everyday. Obviously i do prepare kheer with rice quite often as they gets ready easily. This kheer suits pectly for poojas and to serve for sudden guest. Coming to this peach rice kheer, i tried this kheer today for our lunch, as my daughter was asking her favourite rice kheer since a long.Needless to say how delicious this kheer tastes, the picture itself will speaks a lot.

Our this months Magic Mingle, an event by Kalyani goes for rice and watermelon, as per rules of this event we have to cook anything with these both ingredients. Its neither summer here nor watermelon season, so i mailed Kalyani asking whether i can skip this challenge or else to use any other alternative fruits. She replied me to use either peach,pear or melons, i chosed peach eventhough its not peach season here, but i can find atleast in tinned one. So picked a peach in sugar syrup tin yesterday from the supermarket and prepared this easy breezy kheer today.If you dont feel like adding peaches as cubes,you can grind them as puree and add it while cooking the kheer.I skipped ghee,nuts in this recipe, if you want you can add them as per your need,eventhough this kheer tastes marvellous with mild peach flavor.


1/2cup Basmati rice
2cups Milk
1cup Water
1/2cup Sweetened condensed milk
1/2cup Peaches (chopped as small cubes)
1/2tsp Cardamom powder


Cook the basmati rice in pressure cooker along with water and  milk for 3 whistles.

Once the steam get released, add the sweetened condensed milk,peach cubes,cardamom powder and cook everything until the kheer gets bit thickens..

Serve warm topped with some peach cubes.

Sorry guys, i know my recent posts are with ragi rava, yeah wat to do. I completely fallen in love with this healthy rava, the most interesting part is these ragi rava suits pectly for making both sweet and savoury foods. An another interesting dish with this ragi rava from my kitchen is this healthy,tasty and rich kheer. If you love semolina kheer, am sure you will definitely love this ragi rava kheer. A small cup of this kheer will be really filling and quite healthy at the same time.

An easy dessert to prepare in a jiffy, you can make this kheer if you have sudden guests at home and as usual i used sweetened condensed milk to make this kheer more creamy and thick. Give a try friends,am sure you will definitely fallen in love with this ragi rava kheer.Sending this bowl of yummyilicious kheer to my own event CWS-Ragi or Quinoa guest hosted by my dear sister Divya.

1tsp Cardamom powder
Few almond flakes & Pistachios

Heat the milk and sweetened condensed milk together, meanwhile wash the ragi rava, drain the excess of water using a strainer.

Add this washed ragi rava to the boiling milk,put immediately the flame in simmer, cook until the ragi rava get cooked.

Finally add the cardamom powder, cook everything for few minutes..Put off the stove..

Serve warm, garnished with almond flakes and pistachios..

Dunno about you all,being a South Indian my tastebuds always crave for North Indian foods,earlier mom use to prepare very rarely North Indian style foods and her special dish is channa masala, but i dont hesitate a second to make some at home since ever i started blogging. Yep if i crave for something ill make them immediately, obviously my pantry is well stuffed with North Indian spices and spice powders. If you live in abroad and mostly in European countries like France, you will definitely miss chaat foods, obviously blogging teached me and my first ever chaat food i tried at home is Pani puri, still remember how they turned pretty much pect and i was gobbing like a kid.

Gulkand and makhana, the famous rose petal preserve and puffed lotus seeds these two ingredients were completely unknown for me before few years, once again i have say big thanks to blogging and many more North Indian foodie bloggers. You all know very well that am running my first week of blogging marathon and today is my third and final day of this weeks BM, my theme for this week is pick one and make three dishes and since two days am showcasing makhana/foxnuts aka puffed lotus seeds, here comes finally a dessert as todays post; i combined both gulkand and makhana and this kheer turned out simply mindblowing,my H was enjoying this kheer when they were still warm, i was surprised when he said he simply loved this kheer.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.



2cups Puffed lotus seeds
2tbsp Gulkand/rose petal preserve
4cups Milk
3/4cup Sugar (decrease if you want)
1/2tsp Rose water
Few chopped nuts
1tbsp Ghee

Heat the ghee in a pan, now roast the puffed lotus seeds until they turns crispy.

Take almost a cup of the puffed lotus seeds in a mixer, grind it as bit coarse powder.

Meanwhile bring boil the milk with gulkand,sugar and cook until the sugar gets dissolves.

Now add the already prepared roasted puffed seeds and grounded lotus seeds to the hot milk,cook for few minutes.

Grounded lotus seeds will thicken the kheer, its optional,if you want to skip,you can do,but ill advice to do.

Finally add the rose water and put off the stove.

Serve this kheer warm topped with chopped nuts.