Sunday, 31 January 2010


Small nenthram palam 2
Beaten rice (avul in tamil) /2 cup
Sugar 1/4 cup
Cardamom powder pinch
Maida 1 cup
Saffron colour pinch
Oil for fry
1. Mix maida, saffron colour, 5 tbsp salt and water. Mix well and make into a batter similar to bajji batter.
2. Mix beaten rice, cardamom powder and 3 tbsp sugar.
3. Cut nenthram palam in the centre and stuff the beaten rice mixture in the centre and press the sides.
4. Dip the nenthram palam in the maida batter and fry in hot oil.
5. Serve it as a evening snacks.

Sunday, 24 January 2010


Any fish 10 pieces
Chilli powder 1 tbsp
Masala powder 1 tbsp
Pepper powder 1 tbsp
Salt to taste
Oil to fry
1. Clean the fish.
2. Mix all the powders and salt.
3. Apply the powder on each fish and keep aside for 30 mts.
4. Heat a pan, add oil and fry the fish till they turns into golden brown.
5. Serve it with rice.


Cassava (Maravalli kilangu) 2
Grated coconut 1/2 cup
Cumin seeds 2 tbsp
Garlic 2
Chilli powder 1 tbsp
Pepper powder 1/2 tbsp
Curry leaves 5 leaves
Mustard seeds 1 tbsp
Salt to taste
Oil 2 tbsp
1. Peel the skin and cut maravalli kilangu into small pieces.
2. Cook the kilangu.
3. Grind coconut, garlic, cumin seeds and chilli powder coarsely.
4. Heat a pan, add oil, mustard seeds, after it crackle, add curry leaves, boiled maravalli kilangu and grinded coconut. Mix well.
5. Finally add pepper. Adjust the seasoning.
6. Serve it with rice and fish curry.