About the cuisine

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

Sunday, April 14, 2013


Happy Tamil New Year to all my hindu friends.


50 gm cha cha, boil water and add the cha cha and cook until soft.Drain and keep aside.

50 gm skinless green beans,dry roast until light brown. And soaked 4 hours

50 gm Kadalai parupu.soaked for 4-5

11/2 tbsp sago

30 gm cashwenuts

30 gm raisins

6-7 cardamons,pounded

1/2 tsp suku (dry ginger) powder

750ml water

1/4 cup condensen milk

1 cup thick coconut milk

Sugar,to your taste



1. Fry the raisin and cashwenuts in a little ghee and keep a side.

2. Add the kadalai parupu and green beans to water and boil until the dhalls are soft. Add in the sago
and let it becomes transparent.

3. Add in the condensen milk,cashwenuts,raisin,sugar,cardamon and suku powder and a little salt. Let it boil. Then add in the coconut milk and let it boil over a low heat. Add the cha cha and stir well. Remove from the heat.And serve.


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