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.

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.