Wednesday, May 28, 2014

Vazhakkai Varuval / Raw Banana Fry / Plantain Fry

Vazhakkai Fry a spicy and crispy sides, suites with all kind of south Indian dishes. I make this often at home. This could also make a snack too. Especially kids will like it. Try n Enjoy It…..


Vazhakkai /Raw Banana – 2no
Chili powder – 1tsp
Turmeric Powder – 1/4 tsp
Garam Masala Powder – 1/2 tsp
Rice Flour- 2 tbsp
Salt to taste
Oil as required


Wash and Peel the skin of Raw Banana and cut into thin slices.
Add chilly powder, turmeric powder, garam masala, rice flour & salt to the sliced raw banana and mix well adding little water to bind well.

Keep coated slices in fridge for 30 minutes and marinate it.

In a non stick tawa drizzle oil and place the marinated raw banana slices and cook on both sides until it turns to golden yellow color.

Crispy n Soft Vazhakkai Fry is ready…


Also add sambar powder and ginger garlic paste to vazhakkai while marinating, it adds nice flavor.

Cook on medium flame to get crispy and avoid burning.

Wednesday, May 21, 2014

Kesar Sweet Lassi | Summer Special Recipes

Lassi tastes good, smooth and creamy flavored with the good blend of cardamom and sugar, apt and good relish for this hot summer.  Prepared It Very easier and fast, with base ingredients.


Fresh thick Curd / Yogurt – 1 cup (chilled)
Sugar – 1 tbsp
Salt - a pinch
Cardamom Powder – 1 tsp
Saffron strands few
Chilled Water – ¼ cup
Warm Milk – 1 tbsp
Ice Cubes few (optional)

  • Soak the saffron in warm milk and crush it well.
  • Add Curd, Water, Sugar, Cardamom powder, saffron & Ice cubes in a blender until smooth and frothy.

Pour into the glasses and Serve Chilled.

  • Don’t add more ice cubes and then the lassi will get diluted.
  • To get thin consistency adds little milk while blending.

Friday, May 16, 2014

Badam / Almond Halwa

When I came across my pantry I notice a pack full of Badam, laying there for several days. All would agree that just munching handful of almonds is simply delicious and nutritious. My husband just loves almonds and anything made out of almonds. To make it more interesting, I decided to make use of it and do some dessert.

Coming to the recipe….


Badam / Almond – ½ cup
Milk – 1 cup
Ghee – 3 tablespoon
Sugar – ½ cup
Water – ½ cup
Yellow food color – a pinch
Saffron strands few


  • Soak Badam / Almonds in water for 4 hours and peel the skin.

  • In a 2 tbsp of warm milk add saffron strands.
  • Then grind it to a coarse paste by using milk.
  • Make sugar syrup of one string consistency, in a thick bottom kadai by adding sugar & water, hardly will take 5 minutes to prepare.

  • Add the coarse Badam / Almonds mixture to the sugar syrup, keep stirring without forming lumps.
  • Now add yellow food colour and saffron strands soaked in milk.
  • In between the stirring add ghee.
  • Keep stirring till the raw smell is gone.

  • Right form to switch off is when the mixture starts is not sticking the sides and the bubble appearing.
  • Now transfer the mixture to greased plate, garnish with nuts and it’s ready to serve.

Tastes simply superb when served warm…...


  • You could also try making the almond paste as smooth one instead of coarse. Here I have used coarse paste as I prefer to have crunchy bits of Almond taste.
  • Add cashews with Badam / Almond to get a rich taste, also to save cost when prepared in large quantity.
  • Do the whole process in medium flame to avoid burning.

Thursday, May 15, 2014


Hello, I am back; ­­­­It’s been almost two years I have posted any recipe on my blog. My last post was from Singapore and once in India, I was not online for various reasons. And now it’s time for me to catch up & connect with you guys, i.e., my readers through my blog posts. All this I had wonderful opportunity to learn many new recipes, which I will be posting in this space.

So Guys, Watch out this space for new exiting new recipe. Hope you will enjoy my space and try recipe.