Monthly Archives: February 2013

Vaazhi Pazha Paniyaram

இலங்கையில் வாழைப்பழ பணியாரம் வாய்ப்பான் என்றும் கூறப்படும்.



  •  2 medium sized bananas (yields ¾ cup mashed banana
  • 2 teaspoons butter melted
  • ¼ cup brown sugar
  • 1 cup all purpose flour
  • Oil for deep frying


  • Peel and mash the bananas
  • Mix mashed bananas, butter, sugar and flour with fingers – make sure there are no lumps and the dough is soft and similar to risen bread dough.  Do not add any water.
  • Heat oil in a large vessel (wok) on medium-low flame.
  • To test oil whether it is ready, just drop a tiny bit of the dough (size of a tiny bead) into the oil.  If the dough starts sizzling and frying, oil is hot enough to start frying.  Make sure you remove that tiny piece and throw it.
  • Once oil is hot drop spoonful of the dough into the hot oil.
  • Turn couple of times to make sure the dough gets fried on all side.
  • Once Vaaippan is golden, drain on paper towel.
  • Yields about 14-15 Vaaippaans

Note: When frying make sure the oil is not too hot.  Oil should not be smoking and Vaaippaan should be fried on Medium-low flame.  So that it will give time for the inside to get cooked.

Variation: For additional flavor, a little bit of cardamom powder can be added.  But I like it as it is since cardamom powder will mask the banana smell and flavor.  Also frying in coconut oil will enhance the flavor.


Cauliflower with crushed cumin and coriander



  • 1 lb cauliflower florets
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon chili powder
  • ¼ teaspoon turmeric
  • 1 small onion
  • 3-4 garlic cloves
  • 1 tablespoon oil
  • 2 tablespoons yogurt
  • Salt to taste



  • Slice onion thinly
  • Crush garlic cloves
  • Crush coriander and cumin with a motar and pezzle
  • Fry onion and once golden add crushed garlic, coriander and cumin and fry for another minute
  • Add cauliflower florets cook on low flame covered (if needed add 1 tablespoon water at a time to prevent burning) – about 5 minutes
  • Add yogurt and cook for another minute

Almond Ricotta filled Crepes with Raspberry coulis



  • ½ all purpose flour
  • 1 cup milk
  • 1 egg white
  • 1 tablespoon oil
  • Pinch of salt


  • 1 cup blanched almonds lightly toasted
  • ½ cup ricotta cheese
  • 2 tablespoons castor sugar
  • Few drops of almond essence

Raspberry Coulis

  • 1 cup fresh raspberries
  • 2 teaspoons castor sugar
  • About ¼ cup water



Make the Pancake:

  • Combine salt and flour in a large bowl
  • Lightly beat egg white.  Add oil and milk to the egg white and stir well
  • Make a well in the middle of the flour and add the egg-milk mixture
  • Add a little butter to a skillet and add a spoonful of the batter


Make the Filling:

  • Chopped toasted almonds finely
  • Mix chopped almonds and ricotta cheese in a bowl
  • Add castor sugar and the almond essence and mix well
  • Set aside

Make the Raspberry Coulis

  • Add raspberries to a saucepan and add water and cook on medium-low flame for a couple of minutes – until the raspberries have become softened
  • Let cool in the saucepan
  • Add the cooled raspberry mixture to a food processor and puree
  • Strain (optional)
  • Transfer the raspberry coulis to the saucepan and add sugar and heat lightly

To assemble

  • Divide the almond filling into 10 portions
  • Add a portion to the crepe and roll
  • Arrange about 3 on a plate and spoon sauce over it
  • Garnish with chopped almonds and fresh raspberries
  • Makes 10 crepes

Okra in Yogurt Gravy



  • 1 lb frozen cut okra
  • 1 teaspoon canola oil
  • 3-4 shallots
  • 2 green chilies slit lengthwise
  • 3-4 dried red chilies broken into 2 pieces (each)
  • 1 strand of curry leaves
  • ¼ teaspoon fenugreek seeds
  • ¼ teaspoon turmeric powder
  • 1-2 teaspoons chili powder
  • ½ cup water
  • ½ cup thick yogurt
  • Salt to taste


  • If using fresh okra, diagonally cut them into 1 inch pieces.
  • In a covered saucepan, add oil.  Once oil is hot add shallots and fry until golden brown.
  • Add green chilies, red chilies, and curry leaves and fry on a very low flame for about 30 seconds. (Make sure the saucepan does not get heated.  If so turn off the flame and let the ingredients fry in the heat of the pan)
  • Add fenugreek and fry for another 10-15 seconds
  • Now add okra and mix well with the fried ingredients.
  • Increase flame to medium
  • Add water, chili powder, turmeric powder, salt to the saucepan and cover and cook for about 3-5 minutes
  • Add yogurt and cook covered for another 5 minutes (if curry starts getting dry, add a little bit of water)
  • Serve warm with rice or chapathis.
  • Serves about 3-4 as a side dish

Note: if using fresh okra, add a little extra water since fresh okra need more time to cook.

Truffle Oil Infused Pasta with Mushrooms



  • 2-3 cloves garlic
  • 2 tablespoons olive oil
  • 4 oz portabella mushrooms
  • 4 oz cremini mushrooms
  • 2 oz white/button mushrooms
  • 1 sprig rosemary
  • 2 tablespoons freshly grated parmesan cheese
  • Truffle oil


  • Cook pasta until done, drain and set aside
  • Chop garlic into fine pieces
  • Clean mushroom and slice them lengthwise (use a clean cloth to wipe out the mushroom.  Washing mushroom might make it become watery while cooking)
  • Add oil to a large saucepan and once hot add garlic and sauté until lightly golden
  • Add Rosemary and mushrooms and sauté for about 2-3 minutes
  • Add pasta and mix thoroughly
  • Add cheese to pasta and mix in
  • Before serving remove rosemary
  • Divide pasta into 2 plates and sprinkle truffle oil.  Top with extra cheese
  • Serves 2