December 2010
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Basundi is my all time favourite dessert. Basundi is an Indian dessert mostly in Bihar, Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half. Basundi is the common dessert variety in most of the famous restaurants in chennai. Basundi is easy to prepare dish and it is very tasty and even the people who do not like to eat sweets, will love to eat this as it is very tempting.

Milk1 Litre(5 Cups)
Sugar1/4 Cup
Cardamom Powder1 teaspoon
Saffron threadfew
Lemon juice(Optional)2 teaspoon

  • Boil the milk in a heavy bottomed pan in a medium flame.
  • Stir it continuously till the milk becomes thick and reduces approximately to 2 cups of milk.
  • Now when the milk becomes thick, it becomes granular. If in case the milk is not granular by default, then remove the milk from flame and add lemon juice to make it granular.
  • Again keep the granular milk in a medium flame and add sugar and stir it occasionally for 10 mins and then remove from flame.
  • Transfer to a bowl and add cardamom powder and stir once.
  • Garnish it with grated badam and saffron thread.
  • The yummy basundi is ready to serve hot or keep it in refrigerator and serve cold.
Note : Add the sugar based on your need.

Root Vegetables recipes

  • We dont get all the root vegetables all the times. But in December and January you can find all the root vegetables in the market. This time when i was in the market i found all the root vegetables and thought of making the series "Root vegetables series - Markazhi special." Some of the receipes made of root vegetables are in the link below, but i purposefully left the Potato as its a common vegetable.

Peoples' general tendency is to throw the skin of some of the vegetables and fruits. But actually there are lot of nutrients/minerals in many vegetables and fruits. Orange is one such fruit. The skin of orange is also rich in citrus contents and it is healthy for us. So i prepared this recipe by using the skin of orange. This Orange skin thogayal is a spicy and tangy accompaniment for any SouthIndian Main courses.

Gooseberry(nellikaai) Thayir Pachadi
Curd1/2 Cup
SaltTo Taste

For Seasoning:
Oil1 Teaspoon
Mustard Seeds1/2 Teaspoon

For Grinding:
Grated Cocunut3 Teaspoon
Green Chilli1


  • Chop the gooseberry(nellikaai) and remove the seed
  • Grind the grated cocunut, chopped gooseberry(nellikaai), salt and green chilli to nice paste by adding little water
  • Add this ground mixture to the curd kept in the bowl
  • Heat the oil in the pan, add mustard seeds once the oil is hot. When the mustard seeds starts to sputter add the curry leaves and fry it and take the seasoned ingredients out of the flame and add it to the curd mixture
  • The yummy gooseberry(nellikaai) thayir pachidi is ready to serve

Agathi Keerai is a medicinal green leafy vegetable that helps to keep us healthy in various aspects especially for female. On dhuvadhasi day in tamil month Margazhi, a day after Vaikunta Ekadashi, the devotees who had their fasting on edkadashi will prepare agathi keerai curry on duvadashi. Since the previous day they were fasting for the whole day, the stomach might get upset due to gas and this medicinal leafy vegetable will help in balancing the digestion.


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