Sunday, April 11, 2010

Banana Shake

It is an easy to prepare delicious beverage suitable to enjoy during summer.

Ingredients:

  • Ripe Banana: 1
  • Milk: 1 ½ tumblers /glasses
  • Ice cream: 3 scoops
  • Almonds: 5
  • Cashew nuts: 5
  • Sugar: as required
Method of preparation:


  • Peel and slice the banana.
  • Chill the milk.
  • Crush the almonds.
  • Crush the cashew nuts.
  • Blend all the ingredients except almonds and cashew nuts until smooth.
  • Pour into glasses and garnish with almonds and cashew nuts.
  • Serve chilled.

Seeyam

Seeyam is a famous and delicious Chettinadu variety of easy to prepare sweet dish.

Ingredients:


  • Split green gram (pasipparuppu / moong dal wash): 1/2 cup (cooked)
  • All purpose flour (maida): 1/4 cup
  • Cashew nut (broken into small pieces) / munthiri / mundhiri / mundiri / gaaju: 3 tsp
  • Coconut (thengai / narial / nariyal): 1
  • Brown sugar (jaggery / vellam / gur / gud): as required
  • Sugar (seeni / cheeni / seemai sarkarai): 2tsp
  • Cardamoms (elakkai / elaichi): a few
  • Ghee: 3 tsp
  • Oil for frying
Method of preparation:


  • Coarsely dry grind the split green gram.
  • Grate the coconut and roast in ghee till light brown.
  • Add jaggery and fry.
  • Add the pieces of cashew nut.
  • Add cardamom.
  • Remove from flame.
  • Add half quantity of cooked split green gram.
  • Mix well.
  • Make small balls.
  • To make batter, mix sugar, maida, remaining cooked split green gram and water.
  • Dip the already prepared balls into the batter.
  • Heat oil and deep fry the balls till golden brown.
  • Serve hot or cold.

Saturday, April 10, 2010

Badam kheer

Ingredients:

  • Almond (Badam / vadhumai): 1/2 cup
  • Milk: 2 cups
  • Sugar: 3 tbsp
  • Cardamoms (yelaichi / yelakkai): 5
  • Saffron (Kesar / kungumappoo): a pinch


Method of preparation:

  • Mix saffron in warm milk.
  • Crush the cardamoms.
  • Boil 500 ml of water in a sauce pan.
  • Add the almonds and cook for 2 minutes.
  • Remove from flame and drain.
  • Remove the skin of the almonds and grind to a fine paste.
  • Boil the milk in a thick bottomed pan.
  • Add the almond paste and sugar.
  • Cook for 5 minutes under low flame with constant stirring.
  • Remove from flame.
  • Add the saffron in milk and the crushed cardamoms.
  • Allow to cool.
  • Serve chilled.