Tuesday, January 28, 2014


This recipe is a traditional and old one in our family. Monthan variety is most suitable for this dish. Any how, this fry can be tried with Nendram vaazaikkai also!!
வாழைக்காய் வறுவல்!

Raw banana-4
shredded coconut- a handful
small garlic flakes-10
shredded ginger- 1 tsp
fennel seeds- 1 tsp
Kashmir red chilli powder- 2 tbsp
turmeric powder- half sp
salt to taste
small onions-8
enough oil to fry
Peel the skins of the raw bananas.
Slice them thinly.
Grind the shredded coconut, ginger, garlic, onions and fennels seeds to a slightly coarse paste.
Add this paste with the powders and salt to the banana pieces.
Mix well and allow it to soak for half an hour.
Heat a pan and pour the oil.
Deep fry the marinated slices, a handful at a time.
Delicious raw banana fry is ready now!!

Wednesday, January 01, 2014


Wish you all a very Happy New Year !!!

As the new year is born, I think a delicious sweet is the most suitable one to post here today!. I am going to welcome the New Year with Ras malai! Ras Malai is a classical North Indian dessert and whole milk is the main ingredient here. Ras malai is being prepared with so many recipes. But I am sure that this is the tastiest recipe among all of them!!

ரஸ மலாய்

Ingredients needed:
Whole milk powder- 1 ¼ cup
Plain flour- 1 sp
Baking powder- 1 tsp
Oil- 1 tbsp
Big egg-1
Sugar- 1 cup
Saffron- a few
Cardamom powder- 6
Chopped pistachio- 2 tbsp.
For the milk:
Whole milk powder- 20 tsp
Little warm water- 4 cups


Sieve the milk powder with the plain flour and baking powder thrice.
Add the oil and the egg to make a smooth dough.
This comes with practice.
The dough must be shiny and soft.
Then make small balls.
Cover them with a clean cloth.
To prepare the milk, mix the whole milk powder with the warm water thoroughly.
It can be filtered to get clear milk without any crumbs.
Heat it on medium fire.
When the milk starts to simmer, start to drop the balls five at a time.
When the first batch starts to float on top after being cooked, the second batch can be added.
Thus all the balls must be finished.
Then grind the cardamoms with a spoonful of sugar and add this to the simmering Ras malai with the saffron threads.
Add the sugar.
Mix well.
When the Ras malai starts simmering again, put off the fire.
Pour the ras Malai in to a glass bowl and sprinkle the chopped pistachio
on top.
Chill it in a refrigerator and serve.    

NB: More sugar can be added according to the tastebuds.