“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Delicious sweet for every occasion
Published On: 16 Aug 2002
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
English: Poppy Seeds
malayalam: Kaskas / Kashakasha
telugu: Gasagasaalu / Kasakasa
kannada: Gasagase Beeja / Kasa Kase
hindi: Post Dana / Khuskhus / Kashash
Bengali: Posto / Kashash / Afing
Gujarati: Khaskhas / Khuskhush / Aphim
Konkani: Khus-Khus / Koskoso
Marathi: Khaskhas / Khus Khus
Oriya: Posta / Aphima
Punjabi: Khus Khus / Khas / Post
Urudu: Kashkash Sufaid
Melt ghee and pour it into the maida and knead it to make a soft dough, by using little water.
For the filling, grind the dry coconut to coarse powder.
Grind cashewnuts, ground nuts, khus-khus to a coarse powder.
Mix sugar with the above powder along with cardamom powder, coconut powder and raisins.Keep it aside.
Make small lemon size balls of the dough and roll it like chapathis and cut into semi circles.
Take one part of the chapathi, shape it into a cone and fill it with the mixture. Close the top by wetting your fingers.
Fry it in hot oil till golden brown.
try this it is good for festivals
Vegetable in curd...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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