Chef Rajesh Khanna

28/04/2026

Hmmmmppp.. Last last habis jugak!

27/04/2026

My very first video/first cooking at Senora's Banana Leaf, Semenyih

Natte Aadu Nalli Elumbu Kolumbe.

25/04/2026

Finally, a restaurant on my own.
Firstly, I would thank God almighty for this blessing
and secondly a big shout out to my wonderful business partners who have given me the opportunity and always been there for me.
See you all soon at Senora's.

23/04/2026

My Chi K*t Teh at Senora’s Banana Leaf, Semenyih.
Rainy vibes.. Super nice!! bananaleaf

14/04/2026

13/04/2026

10/04/2026

Thengai P**l Appam

Ingredients
For the batter:
Raw rice (preferably idli rice) – 1 cup (200g)
Fresh grated coconut – ½ cup (50–60g)
Cooked rice – 2 tablespoons
Thick coconut milk – 1 cup (240ml)
Water – ½ to ¾ cup (adjust for consistency)
Sugar – 1 to 2 tablespoons (adjust to taste)
Salt – ½ teaspoon
Instant yeast – ½ teaspoon (or 1 tsp if you want faster fermentation)

🔥 Optional (for extra flavour & softness):
Thin coconut milk – ½ cup (to adjust batter next day)
A pinch of baking soda (optional, for extra softness if batter is slightly dense)

👨‍🍳 Quick Method

Soak rice for 3–4 hours.
Grind soaked rice + coconut + cooked rice + coconut milk into a smooth batter.
Add sugar, salt, yeast and mix well.
Leave to ferment 6–8 hours (or overnight) until slightly bubbly.

👉 Next morning:
Batter should be pouring consistency (like thin pancake batter)
Add a little water or thin coconut milk if too thick.

🍳 Cooking
(this is where magic happens)
Heat your appam pan.
Lightly grease it.
Pour 1 ladle batter, swirl immediately.
Cover and cook on medium-low heat.

👉 Result:
Crispy lacy edges
Soft fluffy centre

09/04/2026

This video is specially dedicated to all my followers, fans and all the beautiful people I met along the way.
Thank you for your kindness and support ❤️🙏

05/04/2026

Belanja you all video lama laa.. Sardin bergedil! Just layan jer laaa labuuuu

02/04/2026

Senora Banana Leaf.
Jalan Bangi Lama,
Semenyih
Sedapppp gituuu!