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Thengaai paal cake(Coconut milk cake) is a delicious sweet recipe. Its a bit time consuming recipe but very tasty and everyone in the family will surely like this.
Coconut Milk CakeIngredients:

Gram Flour1 cup
sugar3.5 Cup
Ghee3/4 Cup
Wheat flour1 cup
Cashew nuts20
kesari powder1 teaspoon

  • Take a flat plate and grease it with ghee and keep it aside
  • Grate the coconut and take 1/3rd part to fry and grind the remaining in a mixer to extract thick coconut milk.
  • Again grind the coconut by adding little water and take the 2nd milk separately
  • Again grind the coconut with water and take 3rd milk separately.
  • Heat a heavy bottomed pan, add 4 teaspoon of ghee and add gram flour and fry for a while till a good aroma comes. The flour should not become red color. Take the fried flour separately
  • Now the same way, add 4 teaspoon of ghee in the pan, and fry the wheat flour and take it aside
  • Add another 4 teaspoon of ghee and add broken cashews and grated coconut and fry it till the coconut becomes golden brown color
  • Heat another heavy bottomed pan and add the 2nd and 3rd coconut milk along with sugar and stir continuously with a ladle
  • When the sugar syrup reaches thick string consistency, add the fried flours and fried coconut, cashew nuts and mix it well
  • When the mixture starts to boil, add the first coconut milk, and stir well. When the mixture starts to become thick, add ghee and stir well
  • Add kesari powder and cardamom stir well. When the mixture starts to leave the sides of the pan remove the mixture from flame and pour it in the greasy plate
  • Allow the coconut milk cake to cool off
  • Now cut the cake mixture into square/diamond/rectangle shapes using knife
  • When the cake is dried off completely, remove each piece carefully and store it in a airtight container.
  • Now the delicious mouth-watering coconut milk cake is ready to serve
Note: If the mixture is removed from flame well before the actual time, then no need to worry, serve the sweet as coconut milk halwa.

Thalitha Sambar
Yet another variety of sambar. Simple and easy to make. Sambar powder not required, instead, all we need is red chilli and green chilli.

Thur dal3/4 cup
Curry Leaves1 handfull
Tamarind1 small lemon size
Red Chilli4
Green Chilli4
Tamarind1/2 teaspoon
SaltTo Taste
Coriander Leaves1 tablespoon
Rice flour1 teaspoon
Ladys finger4

For Seasoning:
Oil1 tablespoon
Mustard Seeds1 teaspoon
Hing1/4 teaspoon
Fenugreek seeds(Vendhayam)1/4 teaspoon

  • Soak the tamarind in warm water and extract the juice and keep it aside
  • Peel the vegetables skin and chop them to medium size pieces
  • Pressure cook thur dal and smash it well and keep it aside
  • Chop the green chillies vertically
  • Heat the oil in a heavy bottomed pan, and add mustard seeds. When the mustard seeds starts to sputter, add hing, vendhayam(fenugeek seeds), broken red chillies and green chillies and also the chopped vegetables and curry leaves and fry for a while and then add 1 cup of water to cook the vegetables.
  • When the vegetables are half-cooked, add tamarind juice and salt and allow the sambar to boil for sometime till the raw smell of the tamarind goes off
  • Once the vegetables are fully cooked and tamarind raw smell goes off, add smashed dal and stir well
  • Take a teaspoon of rice flour and add little water and dissolve the rice flour and add this water to the boiling sambar
  • Season the sambar with curry leaves. When the sambar starts to boil, remove from flame
  • The delicious thalitha sambar is ready to serve with hot rice


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