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Watalappam another name vattalappam is a coconut custard egg pudding. It is a traditional Srilankan  dessert recipe. It is also famous in down south of Tamilnadu. Made with coconut, sugar or jaggery, eggs and nuts. Ramadan special, we will make this recipe often for the ifthar time. Vattalappam is a delicious yet healthy recipe. Try this recipe, you will never stop.  Preparation time - 10 minutes  Cook time - 40 minutes Cooker - 5 whistle Coarse - Dessert Taste - sweet   INGREDIENTS FOR VATTALAPPAM Coconut milk - 3/4 cup ( Half portion of coconut) Eggs - 4  Cardamom - 3 Sugar - 3/4 cup Cashew - 3 to 4 Almond - 3 Pistachio - 3 Coconut - Small piece Roasted gram ( pottu kadai) - 1/2 teaspoon Ghee - 1 teaspoon Preparation To grind paste STEP 1 Soak cashew, almond, and pistachio (you can also use any kind of nuts). For easy grinding use cashew, roasted gram and small piece of coconut to make a paste. In blender jar, add coconut, roasted gram and soaked nuts, make into paste.  STEP 2 Blend

 Rasmalai is one of the popular Bengal dessert. Made with paneer, lemon juice, saffron, almond and milk. Another name Roshmolai and Rossomolai.  Ingredients Milk - 1 litter Lemon juice or Vinegar - 1 Table spoon Sugar - 2 cups Water - 4 cups Cardamon - 2 nos Ingredients for Rabdi Milk - 1/2 litter Saffron - 1 pince Sugar - 1/3 cup Cardamon powder - 1/4 teaspoon PREPARATION For Rabdi In heavy bottomed pan add 1/2 litter of milk, keep stirring in between. in low to medium flame. Once it boils, Add saffron, cardamon powder and sugar.  Mix it well let it cook on low flame up to 15 minutes. milk is gets thicker little bit, Cool down in room temperature. For chenna or paneer In a heavy bottomed pan, heat milk, bring it to boil. Low to medium flame.  Add Lemon juice  or vinegar in low flame.  Leave it until the milk gets cuddle. switch of the flame.  Add ice cubes. get a water and milk will separated. Add Milk Add Lemon juice Curdle drain the curdled milk in muslin cloth, Drain the excess wat

 Parotta is called Indian flat bread. Famous south Indian dish.  Best if combined with salna.  Goes well with any kind of coconut based curry.  INGREDIENTS Maida flour - 3 cup Semolina - 1 tablespoon Sugar - 1 teaspoon Egg - 1 Ghee - 1 teaspoon Salt as required Oil as required PREPARATION In a mixing bowl, add maida, semolina, egg, salt, sugar and ghee. Mix it well, scrabble it. (You may use butter instead of egg and ghee. If you are a vegetarian). Add water little by little, make a sticky dough. Then knead with palm for 15 minutes. Apply oil and cover it. rest for 2 hours. (Let it more u knead softer it become). Knead it well Then make ball of equal size, Apply oil (1/4 cup of oil). Rest it for 1 hour. Make equal balls Spread the dough into the thin layer as possible, Don't mind if small holes are coming up. Flatten it thin Fold in zig zag manner (or) cut into the stripes. Stripes  fold like Zig zag  Extend into the stripes. Then make into spiral shape. Rest it for 10 minutes. Res

 Salna recipe - Salna is authentic  dish in Tamil Nadu. I prepared Madurai style Empty salna.  This salna is very popular in Madurai street food, comes along with parotta.  salna  goes well with idli and idiyapam . Time duration 45 minutes.  Ingredients Onion - 150 gm Tomato - 150 gm ( 1 large) Ginger garlic paste - 2 teaspoon Mint leaves - 1/2 cup ( hand full) Mint leaves - 1/3 cup ( half hand)  Coriander powder - 2 teaspoon Chilly powder - 1 teaspoon Fennel seeds - 1 teaspoon Cinnamon - 1/2 inch Cardamon - 4  Cloves - 4 Salt to taste Oil - 3 to 4 tablespoon Ingredients to Masala paste Coconut grated - 1/2 cup Cashew - 4 nos Poppy seeds - 1 teaspoon Fennel seeds - 1/4 teaspoon Cumin seeds  - 1/2 teaspoon PREPARATION Heat a oil in kadai, add cinnamon , cardamon, cloves and fennel seeds. Leave it to sizzle. Add Whole garam masala Add roughly chopped onion saute it, till it become transparent. Add tomato  saute for 2 minutes. Add Coriander powder, chilly powder and salt, saute it. Add mi