About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Saturday, November 3, 2012


Recipe by Devigi Shanmugam

2 cups channa flour

2 tbsp rice flour

A pinch of baking soda

250ml water



10 cloves,pounded coarsely

10 cardamons,only the seed,pounded

A little yellow colour if you like.

13/4 cup sugar

11/4 cup water

1 tbsp ghee

! part oil 2 parts ghee for frying

1. Mix the 2 flours,baking soda and water to make a thick batter. Heat the oil and ghee for frying.

2. Place a little batter on a perforated ladle and press out gently. Little droplets of batter will fall into the oil. Fry till they swell up and are golden brown.

3. Mean time heat ghee and fry cashewnuts till golden brown. In the same oil fry raisin and keep aside

4. Boil the water and sugar and make to get a thick syrup,add in the cloves and cardamon stir well.

5. Drain and put the fried boondi into the hot syrup. When all the batter has been fried. mould the droplets into little balls. The ingredients will be hot now.

6 It is easier to make the laddus if the ingredients remain hot. Serve when cool and set.


  1. Hi Bro, I must say you are a very talented cook.

  2. Thank you sister Suman arthy...yes Deepavali is here,and you must be busy making all the goodies.Happy deepavali to you.

  3. Hi,bro Kash you see cooking is the only thing which i can do well. Being cooking from my age 17...and cooking is my passion. thank you and Happy deepavali to you and your family.