Saturday, October 30, 2010


This is a very delicious dessert. It is very simple to prepare! Apple makes all the difference. If the apple happens to be very sweet, then the dessert will be very tasty! Instead of thick milk, milk powder can also be mixed with water.

ஆப்பிள் பாசந்தி


Big apples-2
Thick milk- 8 cups
Cardamom powder- 1 tsp
Cashew nuts-10
Raisins-1 tbsp
Ghee- 2 tbsp
Sugar- ½ cup
Saffron- a pinch


Shred the apples finely.
Soak the almonds in hot water for 30 minutes, then peel off the skins and then cut them into thin pieces.
Fry them along with the raisins and cashew nuts in the ghee to golden brown.
Boil the milk on medium fire until it becomes half in quantity.
Then add the apple and cook for some minutes.
Now add the sugar with the saffron and cardamom and boil for some minutes.
Lastly add the fried ingredients and boil for a few seconds.
The delicious apple basanthi is ready now!!

Friday, October 22, 2010


I have learnt this recipe from a close friend of mine.
This is one of the finest recipes of Brinjal dishes. This suits well with Sambar, mor kuzhambu and mutton kuzhambu also.

கத்தரிக்காய் பிரட்டல்:


Tender brinjals-8
Turmeric powder- half sp
Chilli powder- 2 tsp
Ground tomato- half cup
Gingelly oil- 4 tbsp
Salt to taste
Chopped coriander- 2 tbsp
Salt to taste
Curry leaves- a few
Chopped coriander- 2 tbsp

Grind the following to a coarse paste:

Shredded coconut- 1 tbsp, ripe tomato- half cup, small onion-8, garlic flakes-6, fennel seeds- half sp, curryleaves-15


Cut each brinjal into four pieces lengthwise.
Add the chilli powder, turmeric, salt and the ground paste to it and mix well.
Heat a kadai and pour the oil.
Add the ground tomatoes with the greens and fry them on slow fire until the oil floats on surface.
Add the brinjals and cook them on medium fire until they are done.
The tasty brinjal pirattal is ready now to serve!!

Wednesday, October 13, 2010


Very long time ago, I have learned this from a friend. It will be more delicious than any other pulao as it has so many ingredients in it like dal, sago, rice flakes, vermicelli and rice. It takes a little more time to arrange every thing but the final result will be very tasty and worthy.

கதம்ப புலவு


Rice flakes- half cup
Cooked basmati rice- half cup
Tuar dal- half cup
Finely sliced Onion-2
Chopped tomato—4 cups
vermicilli- half cup
Sago- half cup
Red chillies-3
Asafetida- half sp
Turmeric powder- half sp
Salt to taste
Shredded coconut- 1 cup
Cashew nuts-2 tbsp
Ghee- 2 tbsp
Oil- 4 tbsp
Mustard seeds- 1 tsp
Cumin seeds- half sp
Black gram- 1 tsp

Fry the following ingredients in a tsp of oil and then grind coarsely:

Green chillies-6
Coriander leaves- a handful,
Curry leaves-1/4 cup
Ginger- 1 tsp


Boil the sago in lots of water.
When it is ¾ th done add the vermicelli with enough salt.
When they are cooked, drain them in a colander.
Soak the dal in enough water for half an hour.
Then drain the water and grind it with the red chillies, asafetida and salt to a coarse paste.
Heat a pan and pour a tbsp of oil.
Add the coarse paste and fry them on slow fire until it turns like bread crumbs [usili].
Wash the rice flakes, drain the water thoroughly and keep it away.
In a pan pour a tbsp of ghee and fry the cashew nuts first and then add the coconut and fry for a few minutes until it turns golden brown.
Heat a big pan and pour the remaining oil and the ghee.
Add the mustard seeds and when they splutter add the cumin seeds and the black gram.
Fry them for a few seconds.
Add the onion slices and fry them to golden brown.
Add the tomato with the turmeric powder and fry them until they are mashed and the oil floats on top.
Add the rice flakes with a little salt and mix well.
Then add the cooked rice and mix well.
Cook for a few minutes.
Then add the dal mixture and cook again for a few minutes mixing well.
Add the ground mixture and mix well.
Lastly add the sago and the vermicelli.
Cook for a few minutes mixing them thoroughly.
Add the coconut and the cashew nuts.
Mix well.
The delicious mixed pulao is ready now!!

Saturday, October 09, 2010


This is a fine side dish for idli and dosa varaities! If the radish is fresh, no body will believe that the chutney has radish in it!

முள்ளங்கி தேங்காய் சட்னி


Chopped radish pieces- 4 small cups
Shredded coconut- 2 cups
Tamarind- a marble size
Split black gram- 4 tsp
Green chillies-5
Asafetida- a small pea size
Salt to taste
Mustard seeds- 1 tsp
Curry leaves-a few
gingelly oil-2 tbsp


In a tsp of oil fry the black gram and the asafetida to golden brown.
Fry the green chillies for a few seconds.
Grind all the ingredients with salt to a coarse paste.
Heat the remaining oil in a sauce pan.
Add the mustard seeds and curry leaves.
When they splutter, pour the tempering in the chutney.
Mix well.
The delicious Radish chutney is ready now!

Sunday, October 03, 2010


This is a fine filling for a sandwich.



Chicken sausages- 8
Chopped onion-1 cup
Chopped green chillies-half sp
Chopped tomatoes- 1 cup
Chilli sauce- 1 tbsp
Soy sauce- 1 tsp
Chopped capsicum- 1 tbsp
Frozen corn-2 tbsp
Chopped mint- 2 tbsp
Salt to taste
Oil- 3 tbsp
Turmeric powder= half sp


Wash the sausages and keep it in water for 15 minutes.
Then microwave them in high for 1 minute.
When cooled, cut them into desired size.
Heat a pan and pour the oil.
Add the chopped onion with the green chillies and fry them to golden brown.
Then add the chopped tomato with the turmeric powder and cook until they become soft and mashed.
Add corn, capsicum, mint and salt.
Cook for a few seconds.
Then add the sausage chucks with the sauces and cook for a few minutes.
Now the chicken sausage curry is ready!!