Thursday, 25 August 2016


Apple kaesari is a simple and easy delicacy that every newbeginner can make this apple fruit rava kaesari. this is a wonderful twist to the Rava kaesari. The procedure is the very same and the only addition is the fresh, shredded apple fruit.

We can substitute any fruit instead of apple and make different fruit kaesari desserts. You will enjoy the exact fruit flavor and taste blended with Rava kaesari.

Let us move to make the apple kaesari..


Apple one Peeled off and shredded one cup
Rava/semolina one cup
Cow Ghee five tablespoons
Almond flakes one tablespoon
Cardamom three pods crushed 
Sugar one cup


Peel, core and shred the apple.
Roast rava in one tablespoon of ghee into the creamy yellow texture for a couple of minutes in a low flame.
Care should be taken while roasting rava without burning.
In another wok, add three cups of water with one spoon of ghee. (for avoiding lumps when rava added.)
Add yellow food colour just one pinch.
Allow to boil.
Add rava little by little, while keep on stirring.
Once the rava cooked, add the sugar.
Keep stirring continuously in medium flame.
The mixture combines together in a few minutes.
Add shredded apple and mix well in low flame.
Add ghee and stir again.
Add another spoon of ghee.
The mixture will start leaving the sides of the wok non sticky.
Add another tablespoon of ghee, almond flakes (roasted)
Crush the cardamom seeds and sprinkle over the kaesari.
Switch off the flame.
Serve warm.

In every spoon, there is of all the flavours of ghee, cardamom,apple and sweetness and fine grainy texture .

A perfect blend of all the ingredients in the base of cow ghee will take you to the Extraordinary level.:-)


Karisalanganni curry masal kuzhambu is a perfect accompaniment to rice, idlies, dosais, panyarams, roti, chappathies, poories, idiyappam, etc. It is so delicious and highly nutritious. We already learnt about the medicinal and nutritious properties of Karisalanganni greens in previous posting of Karisalanganni paruppu kootu, We use the sauteed karisalangannai leaves in this curry also.

how to make this tasteful curry?

Karisalanganni leaves two cups
coconut grated half cup
shallots half cup
red chilly powder one spoon
garlic pod one
coriander powder one tablespoon
pepper powder one spoon
cumin seeds powder one spoon
fried gram one tablespoon
Curry leaves 10
Cilantro leaves finely chopped half cup
Salt to taste
Tomato one finely chopped
Sesame oil two tablespoon
Asafoetida one pinch
Fenugreek powder one generous pinch
Turmeric powder one spoon
Mustard seeds sone spoon


Roast the karisalanganni leaves, curry leaves four, for a few minutes with one spoon of oil.
Add shallots and saute for a couple of minutes until the shallots turn translucent.
Add red chilly powder, coriander powder, cumin powder, turmeric, garlic, fenugreek powder.
Saute in a low flame.
Add tomato and saute for a while.
followed by the coconut grates and fried gram.
Saute again and switch off the flame.
Keep aside to cool down.
Blend the ingredients into a fine paste.
Heat the sesame oil in a wok over a medium flame.
Add mustard seeds to splutter.
Then, shallots, curry leaves, and one red chilly split have to be added
Sprinkle asafoetida.
Transfer the blended masala mixture into the wok.
Allow to boil and become gravy texture.

Super combination for south indian main dishes..
Try it out..!!

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