Thursday, June 21, 2007

Kadachakka Chemeen Varutharachathe(Bread Fruit and Prawns)

"Smile is a curve which makes other curves straight" So with that sweet smile again I am coming back to this beautiful world of experts.

Months back I posted this recipe and due to some technical problems, I removed that from my blog.
Here again!

There is a big Bread fruit tree in my house(Kerala) and who ever see this would say "those who have Kadaplave(Bread fruit tree) in their compound will always in debt" .My mother always been scared about that.But my dad is totally different and he never support on such superstition.He loves that tree as it bears lot of good quality breadfruits every year and we used to give that to all our neighbours and relatives ,some times we sell that too.It's really tasty and my mother will make variety of dishes with that.
Here in UAE its very difficult to find fresh bread fruits. So definetly this one is also not fresh!
This varutharacha dish is also one type of theeyal ,but in this curry we never put tamarind.Its mild aroma and delicious taste is world renowed.


bread fruit 1 large peeled and cut into medium sized pieces
prawns 1/4 kg
green chilies 2nos
turmeric powder 1/4 tsp
dry red chilies 3nos
coriander 2 tbsp
shallots(small onion) 10 nos
garam masala 1/2 tsp
coconut grated 1 1/2 cup
jaggery a pinch
salt to taste

For seasoning

2 sprigs curry leaves
1/2 tsp mustard seeds
2,3 broken dry chilies
1 tbsp coconut oil


Cook the bread fruit and prawns together with green chilies,salt and a pinch of turmeric till soft.Meanwhile dry roast grated coconut and shallots until coconut turns light brown ,Add little coconut oil, coriander,dry chillies,remaining turmeric powder and garam masala and roast for few more minutes.keep aside to cool and make that into fine paste . Add the coconut paste into cooked bread fruit .Add a pinch of jaggery,mix well and boil for a while .Finally for seasoning..,Heat 1 tsp of coconut oil ,fry mustard seed ,curry leaves and broken dry chilies.Pour over the curry and serve hot.

Sunday, June 3, 2007

Crab Masala

Sometimes It’s easier to decide to avoid fatty food but almost impossible to stick to the decision. Thought of favorite food melts willpower. Such a magical thought leads my husband to buy crab after a long time. Crab is one of his favorite sea food, he likes that in any form, but prefer to have crab masala with my confident touch. Eating crab is an art! Cleaning too. We need some practice for that. My husband is an expert in both.


1 kg medium size cleaned crab cut into 2 pieces(I reserved legs for making soup)
4 large onion slices
3 green chilies chopped
4 cloves garlic chopped
1 inch ginger finely chopped
2,3 springs curry leaves
1 large tomato chopped
1tsp chili powder
½ tsp turmeric powder
1tbsp coriander powder
1 1/2 tsp black pepper powder
salt to taste
2 tbsp oil


Heat oil in a pan.Add onion,ginger,garlic,greenchilies and curryleaves.Saute until onion becomes golden brown then add all the powders and sauté for another 2,3 minutes.Add tomato and sauté till oil separates from masala.Add Crab and salt,Cook well under low flame.
Ahaaaaaaa Crab masala is ready…Serve with boiled Rice.

Thursday, May 31, 2007

Baby Potato Fry

Potato Fry Today morning I got a call from my son’s Abacus teacher and inform me that today there is no abacus class. That was good news for me. Actually Thursday evening is only time to sit peacefully in front of computer as Friday and Saturday are holidays for my kids. I decided to use that time to post one recipe, But what to post? I scanned all my memory and got one .This I cooked on my lending time. That time I made lot of experiments on vegetarian items .This one also is the output of such an experiment. The original recipe is from Friday Magazine.

Potato Fry Ingredients

12 baby potatoes, boiled with salt and turmeric powder and peeled
1tsp mustard seeds
1tsp coriander seeds
6 red chilies
2tsp cumin seeds
1 tsp Bengal gram (chana dal)
Curry leaves, a few
½ tsp turmeric powder
1 cup finely chopped onion
1tsp ginger-garlic paste
2 tomatoes, chopped
6 tsp oil


Heat 1 tsp oil in a wok and splutter mustard seeds. Add red chilies, coriander, chana dal, curry leaves and 1 tsp cumin seeds. Stir till chana dal is golden brown. Cool and coarsely grind. Keep aside.
Heat 2 tsp oil and sauté onion till soft and transparent. Add ginger-garlic paste, salt and tomato. Fry on slow heat till tomato is soft and it becomes a smooth mixture. Add ground masala and stir in potato. Gently mix to ensure that the masala coats the potato well. Keep aside for an hour. Heat oil and splutter remaining cumin seeds. Add potato along with the masala and sauté till the potato turns golden(I didn’t wait for that)..Serve hot with chapattis.

Sunday, May 20, 2007

Chicken Mappas

Chicken Mappas

I got this recipe from one of the old friday magazine .The orginal recipe was duck mappas and I made an experiment on chicken and comes out well.This goes well with chappathi , appam or boiled rice


1 Kg chicken
50 gms ginger, julienned
50 gms garlic , julienned
50 gms onion., julienned
50 gms shallots sliced
1 tsp garam masala
1tbsp vinegar
2 tbsp coriander powder
1 tsp turmeric powder
1 tbsp chilli powder
salt ,to taste
3 tbsp oil
1 cup coconut milk


Cut chicken into bite-sized pieces.In a pan ,heat oil and saute ginger and garlic.Add the sliced shallots and julienned onion.Add chicken ,garam masala,vinegar,coriander powder,turmeric powder and chilli powder and mix well.Add a cup of water and leave to cook till the chicken is well done .Add coconut milk and allow it to boil for about five minutes.
Garnish with fried curry leaves.

Saturday, April 28, 2007

Spring Onion and Carrot Thoran

Thoran is a dry dish with grated coconut as an ingredient.Thoran can be made using various vegetables like cabbage,carrot,ivy gourd etc ,also we can make thoran with combination of vegetables.This is my entry for JFI-Green Leafy Vegetables.


Spring onion 2 bunches finely chopped
carrot 1 medium sized grated
onion 1 finely chopped
green chilies 3-4 finely chopped
curry leaf 1 sprig
mustard seeds 1/2 tsp
oil 1tbsp
turmeric a 1/4 tsp
salt to taste
coconut grated 1/2 cup


Heat oil in a pan, and splutter mustard seeds then add the coconut and curry leaves,saute for a while.Mix well spring onion,carrot ,onion,green chilies ,turmeric and salt,Put that into the pan and cook well in a low fire ,No need to add water.

It goes well with Boiled Rice and Fishcurry.

Tuesday, April 24, 2007

Prawns Moilee

You want some thing scrumptious in Jiffy??
You have a hand full of fresh prawns and a cup of coconut milk??
If answer is yes,Come with me, I will explain one simplest way of making delicious Prawns moilee.

We tasted this curry with appam first from one restaurant in Dubai.Wow!!Our tastebuds hooked into that dish.Thereafter we started going to that restaurant for having same dish on all weekends ,Weeks passed like that ,Once we went there with same desire ,but that time they were serving only buffet ..Taking buffet that time was really waste for us..So I decided to try that moliee at home .Luckily I got that same taste and same colour but the prawns they used to make were tiger prawns and they kept the tail part attached to the body for good look ..
:) As per RP prawns are not photogenic,Now I agree with you..Mine also in that category


250 gms prawns cleaned
1 small onion sliced
1 clove sliced garlic(optional)
1 inch sliced ginger
1 sprig curry leaves
1 large tomato sliced
2-3 green chillies,slit lengthwise
¼ tsp turmeric powder
1 tsp coriander powder
½ tsp chili powder
1tbsp vinegar
1 cup thick coconut milk
salt to taste


Heat oil in a pan and saute onion,garlic,ginger,green chillies and curry leaves until brown.
Add all the powders and saute for a minute.
Add prawns and cook for few minutes in slow fire then add tomatoes ,keep that in fire for few more minutes.
Add coconut milk ,Remain in fire until it starts making bubbles.
Drizzle vinegar and serve.

Sunday, April 15, 2007

Kappa Puzhukkum Meenum(Boiled Tapioca with Fish Curry)

In my childhood I have fond memories of the time, I spent at my mother’s place.Adimali, which is a small agricultural town in the foothills before Munnar.I loved to spend the vacation with my cousins and Grandmother, whom I lovingly called Amma.I remember that, she was always kind and gentle with her grandchildren but she was very strong willed with her children.

People in that area considered puzhukku as one form of staple food. Kappa (Tapioca) or chakka (Jack fruit) is used to make that. In the harvest season all most all the people there used to preserve it in the dried forms and use that in the rainy season.

So Amma also not different , used to cook puzhukku frequently.She cuts a big banana leaf and serve the puzhukku with Fish or Meat Curry.We grandchildren,ten of us ,all girls used to sit around the big leaf and we really enjoyed the meal.My Grandmother used to feel very satisfied and contented.

All of us are now settled in different parts of world and my Amma is no more..She died of cancer on March 2000.I was there in India but unfortunately I couldn't go to see her as I was carrying my elder son and their place is in a high range area.

Years passed by ,Still her picture is clear there in my mind and I will always cherish her love and caring in my heart,I keep a picture of her in my Bible too…

I am going to share the recipe of that Kappa Puzhukku along with my husband’s favourite fish curry.

Kappa Puzhukke


Tapioca 1kg
salt to taste
grated coconut 1 cup
shallots 5 nos
cumin seed 1/2 tsp
green chilies 4 nos
curry leaf 2 sprigs
turmeric powder 1/4 tsp


Peel both thin brown and thick pink skin and cut tapioca into small piece(discard fibre in the middle ).Double boil tapioca with more water and salt.Drain it completely and mash nicely .Grind coarsely all other ingredients and mix well into mashed tapioca ,Cook in a slow flame for few more minutes.
Serve hot with fishcurry or Meat curry.

Fish Curry


1 kg King fish
1 medium sized onion chopped
1 garlic finely chopped
1 inch ginger finely chopped
3 green chilies chopped
1 tomato chopped
2 sprigs curry leaves
1/4 tsp fenugreek seeds
3 pieces Kokum(kudampuli)
1/2 tsp turmeric powder
2 tsp red chili powder
1 cup coconut milk
2tbsp oil


Heat little oil in a small pan ,add 1 sprig curry leaves and red chilli powder and turmeric powder.Saute for few minutes and keep aside.Soak kokum in little warm water.
Heat oil ,add fenugreek seeds,saute a while.Add onion,ginger,garlic , chili and curry leaves.Stir fry to soften the onion.Add tomatoes and fried powders and saute till oil seperates from masala.Add coconut milk,fish,kokum and salt .Remove from heat when the fish is cooked.

Tuesday, April 10, 2007

Khubz with Olive and Cheese Topping served with Tabouleh Salad

Khubz or Pitta bread and cheese topping served with Tabouleh Salad is a wonderfully light meal.It can be served individually or as a part of Arabic mezze.Mezze are small hot or cold plates, first courses, or appetizers . This is my entry to Monthly Mingle Event by Meeta.

Tabouleh Salad


50 gms burgul or cracked wheat
1 cup chopped parsley
1 large onion chopped
2tbsp chopped mint
1 tbsp olive oil
½ tbsp lemon juice
1 large tomato chopped
1 tsp pepper


Place burgul in a sieve and wash it several times under cold running water the previous night.Now drain and press with the back of a spoon to squeeze out any excess water..Combine it with parsley,onion ,tomatoes and chopped mint.Mix olive oil and lemon juice,pepper.

Khubz with Olive and Cheese Topping


4 small khubz or Arabic bread
1 tsp dried mint crushed with the fingers
3 tbsp olive oil
Salt to taste
2tbsp chopped green olives
2tbsp chopped black olives
2tbsp chopped tomatoes
4 tbsp cheese grated
1 tbsp extra oil for brushing the pan.


Blend the dried mint with olive oil.mix olives,tomatoes,cheese with salt.Spread the olive oil mixture on one side of all 4 khubz.Brush the pan with a little oil and place the khubz on it.The non-oiled side should be placed on the pan.Cover the pan and heat the khubz on low heat.Sprinkle the olive and cheese mixture over the olive oil.On the top spread the cheese mixture evenly on the khubz.Cover and Cook on gentle heat until the cheese melts.Serve hot .

Monday, April 9, 2007

Appam and Duck Roast

Appam and DuckRoast
Appams(a kind of rice pancake) are a keralite specialty made from fermented rice flour. Soft and fluffy, melt-in-the mouth appams with duck roast or Fish moli or Stew is not only a healthy breakfast option, they also make for great lunch or dinner items.
Method of preparing appam is quite simple, with rice flour as the main ingredient, the technique may vary from person to person and from place to place. This simple recipe I learned from my mother, She is really good in making appams.
In my home, duck is a main item for special occasions like Easter and Christmas.
Duck Roast with Appam makes this a finger-licking meal .Its a great recipe for duck lovers. My dear duck haters, please substitute duck with mutton




3 cups basmati rice
1 cup grated coconut
½ cup cooked matta rice
1 tsp yeast
3 tsp sugar
Salt to taste


Wash and soak rice for 2 hours and grind rice ,coconut ,cooked rice with water to and smooth paste (I used blender for that).Add yeast and sugar in the final stage of grinding, after adding yeast blend only a few seconds. Mix well and keep aside overnight. It takes around 6 to 8 hours to get fermented. Next morning add salt and sugar(if needed),mix well and set aside for some time.
Heat non stick Appachatti, Pour a ladleful of the batter in the center and spread it by rotating the wok in a circular fashion, so that it is thick in the center and thin on the edges. Cover the wok and let the appam cook for few minutes. When the edges become crisp and begin to curl, gently lift it off the wok, Repeat the same procedure for the remaining batter. serve hot with curry


The batter should be neither too thick nor too watery.
It should be fermented well to get the typical fluffy center.
Always pour the batter on a very hot surface and cook the appams on medium heat to ensure even cooking.
Don’t flip the appam,It should cook thoroughly on one side.
Refrigerate the remaining batter and can use next day.


Duck Roast


11/2kg fresh duck (I used frozen duck)
4 onions, finely chopped
3 medium sized tomatoes, chopped
2tbsp ginger garlic paste
1tsp whole pepper
1tsp aniseed (perimgeerakam)
1/4tsp chilli powder
1tsp turmeric powder
1tsp coriander powder
4-5 tsp oil
salt to taste


In a pressure cooker, cook till half done the duck with 1tbsp ginger garlic paste ,1/2 tsp of turmeric powder.
In a heavy based pan, dry roast the pepper and aniseed till they turn aromatic. Cool and grind to powder.
In a pan, Heat the oil and add 1 tbsp ginger garlic paste and fry for few minutes.
Add onions, fry till golden brown, Add the pepper-aniseed powder and other powders. Stir fry well, Add the tomatoes and fry till soft and oil starts to leave the mixture.
Add the meat and then the salt. Fry till the duck is well coated with masala.
Cook duck uncovered over a medium heat, stirring, regularly till it is well cooked .

Saturday, April 7, 2007

Nut-and -chocolate Brownies

Nut-and-chocolate Brownies Ahhh,Easter Memories! For me that is not a single day celebration,the whole Holy Week,the week between Palm Sunday and Easter
Maundy thursday brings back memories of my cousins ,Aunt and Uncle,We all got together first in my house and celebrate the pesaha by cutting the Appam ,I remember my dad (elder person)used to cut that after prayer and dips that in Pesaha Paal(Jaggery Sauce) and gives to other members in the order of age.After that ,we all will go to Aunt's house and the same thing will repeat there.
Its the time of year again for Easter!My warm Easter wishes to all of you with a sweet choco treat !


300 gms dark chocolate
150 gms butter
3 eggs
250 gms Castor sugar
250 gms cashew nuts ,chopped
75gms flour
2tsp vanilla essence
25 gms cocoa powder


Melt chocolate and butter in a pan.In a bowl ,beat sugar and eggs till sugar melts and combine with the chocolate butter mixture.Stir in chocolate and butter mix.Sift in flour and cocoa and add gradually to the mixture.Add cashew nuts and Vanilla essence.Bake in the oven at 150degree C for 35 minutes or until crisp on top.Leave to cool in the cake pan before cutting into blocks.These cookies can be frozen up to three months.
Melt chocolate slowly , as overheating will ruin the flavour and the texture of the chocolate.
Avoid overheating:dark chocolate must never be heated at more than 49 degree C.
Never allow the water or steam to come in contact with melted chocolate,as it will stiffen the chocolate mixture.
Do not cover chocolate after it's been melted and while it's still warm,since the condensation will stiffen the chocolate.

Saturday, March 31, 2007

Penne Pasta in Tomato Sauce

Tomato Pasta Pasta was not my kind of food that I can make in my kitchen .This was my perception about pasta. I used to make something out of pasta for my kids that to just add boiled pasta to cooked vegetables and add some butter then serve with Tomato Ketchup. This was going on since four years and I applied the same recipe on different types of pasta, macaroni and the best result I got with small alphabet pasta.

From RP, I came to know that, what I used to make was just Pasta Salad. From her
“My workshop” I have learned some techniques of Italian Pasta. You know, I tried all her Italian recipes and all were good.

My niece is a pasta lover, she was with me last week and I did lot of experiments on pasta .
I am dedicating this simple recipe to my RP and of course this is my entry for
JFI Tomatoes .


250 gms Penne Pasta
3 large tomatoes
2tbsp tomato sauce
1cup stock (Vegetable/Chicken)
1 large clove garlic crushed
1 small onion
1 cup mixed vegetable, I used frozen vegetables
¼ tsp dried basil
¼ tsp dried thyme
½ tbsp chopped mint
2 tbsp chopped parsley
Salt to taste
½ tsp pepper
Cheese to garnish
2 tbsp oil


Boil some water ,When the water is boiling add in penne pasta and salt.cook until the pasta become soft, drain the penne pasta and keep aside.
Next put tomatoes into the boiling water so that they are completely covered with water and count to ten, then transfer the tomatoes quickly from the hot water to the cold water.It is this sudden change of temperature that will cause the skin to peel off really easily. Don't leave the tomatoes in the cold water any longer than is needed to cool them down, a minute or two maximum. With this done the skin should quite literally come away just using your fingers to peel,deseeded and cut that into small pieces.
Heat oil in a pan.
Add onion and garlic to the pan,cook until onion starts to soften.
Add vegetables and vegetable stock and cook.
Add tomatoes and tomato ketchup and mix well ,
Add the herbs and saute well.Allow sauce to simmer for 4-5 minutes.
Combine pasta and the sauce and garnish with cheese and herbs.

Monday, March 12, 2007

Baked Capsicum

Stuffed Capsicum

Pepperoni ripieni, a scrumptious main course dish can be made with red,green ore yellow bell peppers.


3-4 red,green or yellow capsicum
2tbsp olive oil
1 potato boiled and mashed
225 gms white button mushrooms grated
1tsp ginger garlic paste
1 small onion finely chopped
1tbsp finely chopped coriander leaves and mint leaves
1tsp coriander powder
1tsp red chilli powder
¼ tsp turmeric powder
1 ½ tsp pepper powder
1 small tomato finely chopped
2tbsp grated cheese
salt to taste


Heat oil in a pan,Add ginger garlic paste, and saute for a while
Add onion,tomato and leaves,saute until soft .
Add all the powders and stir well for 4 seconds.
Add grated mushrooms and salt and cook till the mushroom becomes dry.
Add the mashed potato and mix well.
Preheat the oven to 180 degree C.
Cut the capsicum in half and stuff with the mushroom potato mixture.
Garnish with grated cheese on the top and bake in the preheated oven for 40 minutes.
(I like the crispiness of capsicum, So I baked only for 20 minutes).

Saturday, March 10, 2007

Vegetable Noodles

I love Chinese food,especially Noodles which is quick,easy and healthy meal.My kids ask for this atleast once a week But they prefer plain Maggie or Al Baker Noodles.

Back to my childhood memories..Chiyang! a Chinese restaurant in my place From there I first tasted Chinese food,Woooow!!But I have struggled a lot to eat noodles with fork after some time I lost my patience , used my hand to have the tasty noodles!! that taste is still there in my memory and I never got a chance to go to that restaurant after my marriage.

Noodles absorbs and set the texture and flavour of the other ingredients and sauces they’re served with,While retaining their own texture.So you can add ingredients as per your taste.This special recipe is a mix and match of various other Friday recipies.I like the light sweet and sour taste So here I used honey and Soy sause to give that taste.


Chinese noodles- 225 gms
Finely chopped garlic-1 tsp
Finely chopped ginger- 1tsp
Sliced Onion-1 small
Dried basil-1tbsp
Chilli flakes-1tsp(optional)
Honey-1 tbsp
Soy sause- 2tbsp
Lemon juice- ½ lemon
Carrot – 1 medium size julienned
Capsicum-1 medium size julienned
Button mushrooms- 4-5 diced
French beans -1/2 cup julienned
Chopped Spring onion-1/2 cup
Green chillies-2


Heat water along with salt and bring to boiling point.Add noodles and boil for approximately 5 minutes.Take off from fire ,drain and keep aside.

Heat oil in a pan,fry ginger and garlic,Then add onion and sauté until it turns brown.
Add dry basil leaves and sauté for 30 seconds
Add all the vegetables and cook for a few minutes.Add honey ,soy sauce and chili flakes .
Mix well and fry for further 2-3 minutes.
Add noodles and stir fry until mixed well.
Garnish with spring onion and diced carrots.

Sunday, March 4, 2007

Mushroom Masala

Mushroom Masala

Is there any relation between Mushroom and Lightning? Yes, Ancient Egyptians considered mushrooms as the sons of god,sent to earth riding on bolts of thunder.

Hard to believe?!!But I remember , In my childhood days,When there is a lightning the previous night,We all go for mushroom picking early in the morning.Normally it popped up near the compound wall(border).,Neighbourhood kids also join with us. It was really fun for all of us, …All ended up with a spicy mushroom dry fry!!My mom is good at cooking..But she never go for any experiments in kitchen . Mushrooms can add a touch of class and the much-needed variety to everyday meals.

This nutritious fungi is a versatile food item and ideal for today’s contemporary cooking styles. Being low in calories and virtually free of fat and cholesterol, mushrooms are good for health. Mushrooms and potatoes are a good combination, and if it is in cashew paste..Aaahaa..Wounderful!!


250 gms mushrooms,quartered
250 gms boiled potatoes quartered
1 onion medium sized chopped
1 tomato large chopped
1tsp ginger and garlic finely chopped
1tbsp coriander powder
1tbsp chilli powder(depends on your taste)
½ tbsp turmeric powder
½ tbsp garam masala
50 gms cashew paste(substitute with coconut milk)
1tbsp olive oil
salt to taste.


Heat oil in a pan and saute onion,garlic and ginger till golden.
Add tomato and cook for five minutes.
Add coriander,turmeric.chilli and gram masala powders ,saute for 1 minute.
Mix cashew paste,mushroom amd boiled potato.
Add salt and half a cup of water and let it cook by covering with a lid.
Serve with rice or chappathi

Tuesday, February 27, 2007

Potato Rice

Potato Rice

I heard that this month JFI Ingredient is Potato, I decided to cook something with that and post for JFI event. Since I am first time in this event ,I was so excited and had thought of many dishes like potato masala ,cutlet etc and ended up on Potato Rice.

Potatoes are best known for their carbohydrate content and is a rich source of potassium, iron, and vitamins C, and B1. This is the only vegetable that my kids love to have without any hassle.To include all the vegetables in their diet ,daily I sneak one other vegetable inside the mashed potatoes.Because of this reason potato is so dear to me..

I got original recipe from Friday Magazine .But this particular recipe I did it in a bit more kerala style. After cooking the aroma from the dish made me to change the name to Potato Biriyani !

Here is my recipe for potato rice and an entry for Jhiva for Ingredient –Potato event hosted by Vaishali of Happy Burp.

More Recipes ...
Potato Rice(Paati)
Dill-potato Rice(Annita)


Potato-3 medium sized peeled and cut into small pieces
Basmati Rice-2 cups
Grated Coconut-1/2 cup
Ginger-1inch piece
Green chili-2 large
Curry leaves-2 sprigs
Mustard seed-1tsp
Cumin seed -1tsp
Bay leaves-3 whole
Aniseed-1/4 tsp
Cardamom-4 pods
Cinnamon-2 small sticks
Finely chopped Coriander leaves-1/2 cup
Lemon juice-1/2 lemon
Water-3 cups
Salt to taste.


Wash and soak rice in water for 30 minutes.Grind coarsely coconut ,Ginger and green chili and keep aside,
Heat 2 tbsp of oil in a pan add mustard and cumin seeds.,once it starts popping add bay leaves and curry leaves,and all other spices and saute for a minute.then add half of coriander leaves ,stir well.
In a separate pot heat water along with salt.Bring it to boiling point.
Add potato and rice and mix well then add the boiling water stir well and close the pan with lid and allow to cook the rice in a low flame.
Garnish with coriander leaves.
Serve this rice with plain curd or raita, pickle and pappad.

For yellow colour you can add a pinch of turmeric powder.
To make a better taste add cashew and raisins roasted in ghee.

Saturday, February 24, 2007

Pav Bhaji

Pav Bhaji

Pav Bhaji Mumbai’s street food is popular among Indians.It can set anybody’s taste buds tingling.I tried this Pav Bhaji several times in my house and became one of our favourite dinner items.Moreover it is good choice during lending and also good for our health.

Pav is actually the square shaped soft bun .Plain bread loaves,dinner rolls or bun can be substituted,Bhaji is the vegetable cooked with spice. More about PavBhaji!



Vegetable oil- 2tbsp
Finely chopped capsicum - 1medium size
Finely chopped onion - 3 medium size
Tomato pureed- 2 medium size
Ginger,Garlic Finely chopped- 1tbsp
Lemon juice - 1/2 lemon
Potato - 1large
Carrot - 1large
Cauliflower- 1cup
French Beans- 1/2 cup
Green Peas- 1 cup
Chili powder- 1 tsp(For extra hotness add more)
Turmeric powder- 1/4 tsp
PavBhaji Masala- 3tsp(I used Mother’s recipe)
Sugar- 2tsp(optional)
Salt to taste

To Garnish

Coriander chopped- 1/2 cup
Onion chopped - 1 medium sized
Lemon cut into small pieces- 1
Butter small cubes(optional)


Cook all the vegetables in less water, till well done and mashed them coarsely and keep aside.
Heat oil in a pan.saute ginger,garlic till brown.Add onion,capsicum and tomatoes fry until it becomes soft .
Add PavBhaji masala,Chili powder,Turmeric powder,Sugar and salt and fry till brown colour .
Add the mashed vegetables and mix well and allow to stay in low fire for 2-3 minutes.
Add lemon juice and stir well.
Garnish with coriander and butter blocks.

For Pavs

Slit the pavs horizontally leaving one edge attached.
In a pan spread little butter and shallow fry the pav ,do the same on both sides.
Serve hot this buttered pav along with bhaji,chopped onion and lemon pieces.

Monday, February 12, 2007

Chocolate Brownie Hearts

Valentine's Day is just around the corner and all are running out to make something special...
There is an old saying"the best way to person's heart is thru the stomach" So my Choclate Brownie Hearts is a way to your heart.....
This recipe is from this week's Friday magazine and let it goes as a Valentine gift for all of you..>


100 gms each,butter and chopped dark choclate
1/2 cup caster sugar
2 large eggs
1/2 cup each,plain flour and sifted coca powder
icing sugar,for dusting


Prehear oven to 180 degree C/350 degree F.
Line a 24cm x 16cm baking pan with non-stick baking paper.
Place butter,choclate and caster sugar together in a small saucepan and stir over alow heat until melted and smooth.Remove to a bowl,cool slightly then beat in eggs until well combined.Add flour and coco powder and stir until well combined.Spoon into prepared pan,level the top and cook in the oven for 8-10 minutes until the edges are firm and the centre is just set.Cool completely in pan.Once completly cooled carefully remove brownie from pan and use a heart-shaped cookie cutter to cut out four shapes for serving
Serve hearts dusted with icing sugar.


To Achieve a perfectly strait line when dusting the heart with icing sugar use a piece of paper to cover one half of the heart and a steady hand ,then liberally dust.Carefully pull away paper.
Add a couple of handfuls of fresh raspberries to the brownie batter,then carefully fold through spooning into prepared pan.
Can add chopped nuts into it ,to make a wounderful taste.

Saturday, February 10, 2007

Pineapple Pulissery

Pineapple Pulissery
Pulissery, is one among my husband's favourite curry and so we prepare regularly.Yes,there are various recipes of pullisery already published by my friends.This recipe is little bit different from others eventhough ingredients are all same.


Pineapple-1 medium sized peeled and cut into small pieces
Thick curd-1 cup
chilli Powder- 2 tsp
turmeric powder-1/2 tsp
sugar-1 tsp
salt to taste
cumin seed-1/4 tsp
black pepper-2-4
coconut grated-1 cup
mustard seed-1 tsp
fenugreek sed-1/2 tsp
curryleaves-2 sprigs
dry red chilli -3-4
coconut oil-1 tbsp


Grind together coconut,pepper and cuminseeds and keep it aside.Cook well pineapple pieces along with chillipowder ,turmeric powder and salt.Add sugar and remove from fire.Allow to cool.Add in beaten curd and mix well.Heat oil in another pan and splutter mustard seeds and fenugreek seeds,then add curry leaves and red chilis,saute for 5 seconds.Add the ground coconut paste and stir well for 2-5 minutes.Remove from fire and add the cooked pineapple into it and mix well.Serve it with steamed rice.

Different Versions of Pullisery:
Plaintain Pullisery,Mampazha Pullisery,Pappaya Pulissery,Naranga Pulissery,Pineapple Pulissery

Tuesday, February 6, 2007

BitterGourd Pickle

Pavakka Achar

Pickle Mmmmm...,is a must have dish for any occasions in my family and this Pavakka Achar is one among that.I have learnt it from my aunt,She is a fabulous cook.It is very simple to cook,Yet so delicious.

When I start trial this on my friends,"Bitter Gourd Pickle??",They didn't show any interest first,but I surprised them with the mouth-watering pickle,and it became a hit...Try this ...I am sure it will be a success and you all will enjoy this taste.


Bitter gourd-3 medium sized,cut into small pieces
Garlic-10 cloves chopped
Ginger-1 big piece chopped
Onion -1 medium sized,chopped
Green chillies -2 finely chopped
Curry leaves-a few sprigs
Salt to taste
Lemon juice -1 lemon
Oil-1 cup
Vinegar -2 tbsp
Fenugreek seeds-1tsp
Mustard seeds-2tsp
Red chili powder-3tsp
Asafoetida-1 1/2 tsp
Sugar- 2 tsp


Marinate bitter gourd in a mixture of lemon juice,salt and a pinch of turmeric powder for two hours.Refrigerate for another two hours.Squeeze out as much as possible to avoid too much oil being absorbed while frying.

Deep fry ginger and garlic first in hot oil till golden brown.Remove and drain on Kitchen Towel.

Do the same for bitter gourd in batches and keep aside.

Heat oil in another pan ,add mustard seeds and fenugreek seeds and the curry leaves and stir -fry until they begin to crackle.then add onion,and green chillies .Saute well until the onions become brown.Add chili powder and Asafoetida powder and saute for 2-3 minutes,Add sugar along with little water and salt and let the mixture bubble in the pan.Add fried ginger,garlic and bitter gourd and stir well .Finally add the vinegar and remove from the fire.

Now the pickle is ready to eat and tastes delicious with steamed rice.

Friday, February 2, 2007

My Weekend

Friday ,from morning here it was raining, and no way to go out...
My husband was busy with his office works and my kids want to play on my computer ,then I had nothing to do..decided to do some experiment for lunch...
Only thing available in my freezer was Kingfish,My mind started buzzing ,Try RP's Fish Biriyani...Try..I took the printout of that recipe and checked the ingredients, Oh what's this paprika and poppy seed!! I don't have that and too I have no idea about that .But I didn't give up the plan, I just substitute nutmeg and pepper ..Biriyani turned out to be a wounderful try...Thank you RP for ur Fish Biriyani Recipe

Fish Biriyani

Here is our Fish Biriyani...Have it with Salad , Pickle and Pappad..

(Because of the gloomy weather I couldn't take a nice picutre of biriyani..But really It was tasty...)

Thursday, February 1, 2007

Meen Vattichethu(Fish Curry)

Fish is one of the simplest and quickest meals to prepare ,and so I have done many experiments using that.Meen Vattichetu is one ,which is most popular among keralites,even though it varies from region to region.I know ,my friends from Trivandrum who use tamarind instead of Kudampuli,and those from Thrissur who use mango.But all like to have fish curry for their lunch.

My husband is an expert in selecting good fishes,I don't know how he is recognising,but I see him poking on its eyes and flesh and also checking the gills,and he insists I cook it on the same day.His favourite dish is one with coconut milk,But this time I am doing something different without coconutmilk. I like to have this fish curry with pulisseri and hot rice ,Wow Yummmmy!!!



1/2 kg King fish,Sliced
1 medium sized onion ,sliced
1 medium sized tomato chopped
2-3 green chillies,slit
1-inch piece ginger,chopped
4-5 cloves garlic,chopped
11/2 tbsp Kashmir chilli powder
1 tsp turmeric powder
5-10 fenugreek seeds
2 tbsp coconut oil
3-4 pieces Kudam-puli
2-3 stalks curry leaves
salt to taste


Soak kudampuli in 1 cup warm salt water and keep aside.
Heat oil and toast fenugreek seeds. Add onion,ginger,garlic,chilli and 2-4 curry leaves and saute for a couple of minutes.No need to be brown,then add chilli powder and turmeric powder,saute until u feel "Ahchoo"(hi,hi),add tomato at this stage and saute few more minutes.Remove from the heat and allow to cool.
Grind the sauted masala with less water to form a thick paste.
In an earthenware"Manchatti" put the soaked kudampuli with water mix it with the paste ,Boil it,Place fish pieces to this and cover with a lid and allow it to cook in medium heat, swirl the cooking vessel once in a while.Add remaining curry leaf at the final stage.

The taste of the dish will improve with time and it can keep for up to a week.
Do not add more fenugreek and curry leaves at the initial stage,it will make curry a bitter taste.Fish should never be overcooked as it will become tough and dry.Cook for a minimum amount of time at a slow fire.

Monday, January 29, 2007

Chicken Curry

chicken Curry
Kozhi Palu Kari ,is a chicken curry cooked with coconut milk ,spices and little vinegar for a mouth-watering ,subtle sour flavour.


1 Kg Chicken
250 ml thick coconut milk
salt to taste
3-4 medium sized onion sliced
1 inch piece ginger sliced
6-8 slit green chilies
10-20 curry leaves
1tbsp white Vinegar
2 tbsp coriander power
1 tbsp garam masala


To make coconut milk
Almost any super markets carries coconut milk these days. Simply follow the instructions on the packet to make thick or thin coconut milk.
On the otherhand , pulverize grated coconut with hot water in a blender. Let the mixture sit for few minutes ,then strain through a sieve, pressing down to extract as much as possible and u have coconut milk.

To make garam masala
Itsp pepper,2 pieces cinnamon stick,4 cardamon,2 cloves, ½ tsp aniseed(perumJeerakam),1 star anise(thakolam).Grind all together to make a fine powder.

Clean the chicken ,remove skin and cut into small pieces.In a pan add onion,ginger, greenchili, curryleaves, chicken, coriander powder ,salt and little water.Cook till the chicken is done. Add gram masala and coconut milk powder and mix well .Allow to boil on low flame for 3 minutes,then remove from fire and add vinger and serve hot.
Goes well with Steamed rice,Appam and Idiappam.