My favorite eating spots...

Karpagaambaal mess in Mylapore theradi veedhi is one of my favorite eatingspot. The Carrot halwa, the keerai vadai, themorkuzhambu vadai, the thengaai sevai are the best out there. Would post more of my reviews shortly...

Paal paayasam (Kheer)

Thevaiyaana porutkal (Ingredients)
1) Milk - 1 litre
2) Milk maid - 1 cup
3) Rice - 100gms
4) Sugar - 1 1/2 cups
5) Cashews (Mundhiri paruppu) - 10 nos
6) Raisins (Kaaindha dhraatchai) - 1/2 cup
7) Ghee - 2tbsp
8) Cardamom (Yelakaai) - 1/2 tbsp (Powdered)
9) Safron (Kunguma poo) - 5 to 6 nos

Procedure (sei murai)

1) Soak the safron in luke warm milk
2) Wash the rice and keep soak it in milk
3) Add the mix in a cooker and boil it till the milk becomes a slight brown and the rice is nicely cooked
4) Add the sugar and the milk maid to the boiling mix
5) Allow it to boil in low flame for 10mins
6) Switch off the stove and add the cardamom powder
7) Add the safron mix
8) Fry the cashews and raisins in ghee till the cashews are light brown
9) Add it to the mix

The kheer (Paal payasam) is ready to have. Have it warm or cold...Its a treat to your taste buds...Can have it as a desert or a starter...both are fine....
Try it and comment please.

Nala chakaravarthiyin nala baagha kurippugal...

Vellarikaai Thayir Pachadi (Cucumber Raitha)

Thevaiyaanaa porutkal (Necessary ingredients):
1) Getti thayir (Thick curd) - kaal litre (250 ml)
2) Jeeragam (Cumin seeds) - oru thekkarandi (1 tbsp)
3) Kadugu (Mustard seeds) - oru thekkarandi (1 tbsp)
4) Vellarikaai - thol neeki thuruviyadhu (Peeled cucumber - grated finely) - rendu (2 nos)
5) Karuveppilai (Curry leaves) - oru kothu (10 to 15 leaves)
6) Pachai milagai (Green chilly) - ondru (1 no)
7) Kothamalli (Cilantro) - oru kothu (1 cup nicely chopped)
8) Thuriviya thengaai (Grated coconut) - oru karandi (1 cup)
8) Uppu (Salt) - thevaiyaana alavu (right quantity)
9) Oil (Ennai) - oru thekkarandi (1 tbsp)

Sei murai (How to do):
1) Grind the coconut along with cumin seeds and green chilly to a fine paste
2) Blend the curd to thick shake
3) Add the salt to the curd
4) In a thavaa (Ilupa chatti) add a little oil and fry the mustard seeds, curry leaves and cumin seeds
5) Add it to the blended curd
6) Add the grated cucumber to the blend
7) Mix well
8) Sprinkle the chopped cilantro on the top

Vellarikaai thayir pachadi (Cucumber raitha) is ready. Serve it as a side dish for Aaalu paratha or have it with hot Vegetable biriyani or any mixed rice.

Try it at home and post me the response.