Monday, June 28, 2010

Vazhachundu Cutlet

  • Vazhachundu (the flower or cone of plantain plants) 1
  • Grated coconut 2 Tbsp
  • Green chilly 3 to 5
  • Ginger 1 big piece
  • Garlic 5 to 7 pods
  • Curry leaves few
  • Potato 2 med
  • Onion 2 med
  • Shallots 2 to 3
  • Pepper pdr 1/2 Tsp
  • Garam masala 1 Tsp
  • Bread crumbs as rqd
  • Water as rqd
  • Maida 1 cup
  • Oil
Chop vazhachundu and mix it well with little coconut and keep it aside. Boil potato, allow it to cool and mash it. Chop onion, ginger, garlic, curry leaves, chilly and shallots. Heat oil in a pan and add the chopped ingredients. Saute it and add salt, pepper pdr and garam masala. Add chopped vazhachundu into it and cook well. Make it dry. Allow it to cool and keep it aside. Then slowly add the mashed potato into the cooked vazhachundu and mix well. Make cutlets in desired shapes and keep it aside. Mix together maida and water and make a thick batter. Make bread crumbs from fresh bread slices. Then dip cutlets in maida batter and roll it in bread crumbs. Fry it.

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Tuesday, June 22, 2010

Cauliflower Masala


  • Cauliflower 1
  • Tomato 1 big
  • Onion 1 big
  • Crushed ginger 1 Tsp
  • Crushed garlic 1 Tsp
  • Pepper pdr 1/2 Tsp
  • Turmeric pdr 14 Tsp
  • Chilly pdr 1/2 Tsp
  • Meat masala 3 Tsp
  • Mustard seeds
  • Curry leaves
  • Water
  • Salt
  • Oil
Clean and cut the cauliflower into small pieces and soak it in hot water for 10 min. Drain out the water and marinate the cauliflower with salt, chilly pdr and turmeric pdr. Keep it for 15 min. Shallow fry it and keep it aside. Heat oil in a kadai and add mustard seeds. Allow it to splutter and add curryleaves, chopped onion, crushed ginger, garlic and salt. Saute till the onion becomes transluscent. Reduce the heat and add the meat masala and pepper pdr. Mix it well and add the chopped tomato into this. Add little water and cook well. Then add the shallow fried cauliflower and combine well. Add rqd amount of salt and water and cook it. Remove the lid and saute it for few mins till it becomes dry.

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Tuesday, June 15, 2010

Semiya Payasam (Kheer)

  • Vermicelli 1 cup
  • Milk 3 to 3 1/2 cup
  • Milk maid 1/2 cup
  • Cashew 1/4 cup
  • Raisins 1/4 cup
  • Water 1/2 cup
  • Cardamom 3
  • Sugar as rqd
  • Ghee 2 Tbsp
Roast the vermicelli in ghee. Fry the cashews and raisins in ghee and keep it aside. Boil milk and water in a thick bottom vessel (Uruli). Add rqd amount of sugar and mix well. When it boils, slowly add the roasted vermicelli into the boiling milk and combine well. Reduce the heat and cook the vermicelli and add the crushed cardamom and milkmaid. Finally, add the fried cashews and raisins into the payasam (kheer). Remove it from fire.

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Monday, June 7, 2010

Chocolate Banana Cake

  • Sugar 2 cup
  • Maida (All purpose flour) 1 3/4 cup
  • Cocoa pdr 3/4 cup
  • Baking pdr 1 1/2 Tsp
  • Baking soda 1 1/2 Tsp
  • Salt 1/2 Tsp
  • Vanilla essence 1 1/2 Tsp
  • Mashed banana 1 cup
  • Warm water 1 cup
  • Veg oil 1/2 cup
  • Milk 1/2 cup
  • Egg 2
Pre-heat oven to 350 deg F(180 deg C). Grease one 9 inch pan and keep it aside. In a large bowl, whisk together sugar, all purpose flour, cocoa pdr, baking pdr, baking soda and salt. Keep it aside. In another bowl whisk together egg, mashed banana, warm water, milk, veg oil and vanilla essence. Add the wet ingredients into the dry ingredients and combine well. Pour this batter into the prepared cake pan and bake it for 35 to 40 mins. Remove it from oven and cool it.

[Recipe Courtesy:]

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