Tuesday, November 22, 2016

Aaloo Tikki

I have borrowed this recipe from vegrecipesofindia. It was today's tea time snack. And was an instant hit. So I chose to blog it. Sadly, I couldnt capture a picture of it. It was over by then. Over to the recipe.


1. Potato 3
2. Onion 1 thinly sliced
3. Green chilly 1/2 very thinly sliced
4. coriander leaves 1/2 a handful finely chopped
5. turmeric powder 1/2 tsp
6. Coriander powder 1/2 tsp
7. Curry masala powder 1/2 tsp.
8. Bread crumbs - 2 breads


Cut potatoes into halves and cook (two whistles in cooker)
When cooled drain off water and peel skin.
Grate potatoes and mix well.
Add onion, gren chilly, leaves, powders and salt.
Mix very well and roll to form balls and press to cutlet shapes.
Roll over bread crumbs.
Add oil on a flat tawa and shallow fry till both sides are crispy.

In the original recipe, an addition of a binder (like arrowroot powder/bread crumbs/corn starch/rice powder is used). However I have not used any binder. The tikki was not very firm like normal cutlets.
But were really tasty though.

Tuesday, May 10, 2016

Avil Milk Shake

Avil milk shake is a healthy milk shake. This is not the traditional malabar aval shake in which they do roast the aval and do layers. This is a quick and easy shake in which you blend all the ingredients.
A quick nourish for your trouble some eaters.


1. Milk  1 cup
2. Almonds 4 (Peanuts or Cashews)
3. Dates  1 or 2, deseeded.
4. Aval/ Rice flakes  a handful
5. Sugar 1 tsp if needed (increase dates for sweetness)
6. Horlicks 1 tsp (optional)
7. Banana 1 (njalipoovan/robusta)


Blend all ingredients in the blender using 1/2 cup of milk at first.

Add the remaining milk once they are mixed well and blend till silky smooth.

Friday, November 21, 2014



1. Rice powder -1 1/2 cup
2. Coconut grated  - 3/4 cup
3. Shallots - 3 or 4
4. Cumin  - a pinch
5. Jaggery - 1/2 cup approx (adjust according to your sweetness)


1. Grind coconut, shallots and cumin to become a fine paste.
2. Mix this well with rice powder. Keep aside.
3. Melt jaggery adding little water and let it thicken.
4. Mix everything well, adding water little by little until you get a batter a little more thicker than the dosha batter. Garnish with cashew and raisins, or coconut flakes.
5. Pour the batter into a plate and steam it well until cooked.

Friday, September 12, 2014

Tomato Chutney

This is one of the quick chutney recipes. Loved by kids as most of them love tomatoes.


1. Tomato 1
2. Onion 1/2 small or few shallots
3. Red chilly powder 1/2 tsp
4. Mustard seeds little
5. Curry leaves few
6. Oil


1. Blend tomato, onion.
2. Add oil in a pan. When hot add some mustard seeds, add curry leaves, add the blended mixture. 
3. Now add some red chilly powder and needed salt.

Sunday, August 3, 2014

Kallummakkaya Nirachathu / Arikkadukka / Stuffed Mussels


1. Mussels, with the shells. - 1/2 Kg
2. Rice flour 1 cup
3. Turmeric powder a pinch
4. Cumin seeds 1/2 tsp
5. Shallots 5-6
6. Coconut 3/4 cup
7. Ginger 1 tsp crushed
8. Garlic pods 1 tsp
9. Green chillies 2 small
10. Onion 1 small
11. Curry leaves few
12. Coriander powder 1 tsp
13. Kashmiri chilly powder 1 tsp
14. Garam Masala powder 1/2 tsp
15. Pepper powder 1/2 tsp

Authentic Thalassery is prepared by using parboiled rice. Rice is soaked and ground coarsely, without adding water, with coconut, cumin and shallots.
Here I am using my Mom's own recipe, which follows.


1. Clean mussels well and cook by adding salt, turmeric powder and pepper powder.
2. Cut onion into small pieces and saute in coconut oil.
3. When they are translucent, add ginger, garlic, green chillies, one by one. Make the curry leaves very small by tearing to small pieces and add.
4. When they are saute well, add coriander powder, chilli powder and GM powder.
5. Now add the cooked mussels and boil off any water that remains.

 6. Grind coconut, shallots, cumin and little turmeric powder to a paste. A very fine paste is not needed.
 Boil 3/4 cup of water, and add it to the rice flour and kneed well as you do for Idiyappam.
 Now add the coconut paste and kneed well.
7. Make equal sized balls and stuff the cooked mussels equally inside the balls.
8. Now stuff the balls into two of the shells each.
9. Deep fry each shell and serve hot.

Friday, July 25, 2014

Drum Stick Stir Fry / Muringakka upperi

Drumstick is a commonly used vegetable in South Indian cooking. It is inevitable in Kerala& Tamil  Nadu Sambar recipe. Here is a quick drum stick recipe which goes well with rice.


1. Drumsticks 4 cut small to finger length
2. Shallots 10 -12
3. Crushed chillies 1 tsp
4. Curry leaves few
5. Oil
6. Salt


1. Cook drumsticks in pressure cooker.
2. Saute shallots in oil.
3. Add crushed chillies and curry leaves.
4. Add cooked drumsticks and saute well till no more water remains.

Monday, July 21, 2014

Kerala Style Quail Roast / Nadan Kada Roast

Quails are definitely a healthier alternative to chicken. There is even a famous saying in Kerala which goes like this,

"Aayiram kozhikku ara kada" .. meaning..1/2 a Quail is equal to 1000 chickens


1. Quail 4 average sized
2. Onion 2 (If you replace with shallots it will be tastier)
3. Ginger chopped 4tsp
4. Garlic chopped 8tsp
5. Coriander powder 3tsp
6. Kashmiri chilly powder 4tsp
7. Green chillies 4
8. Tomato 1
9. Curry leaves few
10. Coriander leaves 3-4 strans
11. Garam Masala powder 1 tsp


1. Ginger 1 small piece
2. Garlic 3 pods
3. Coriander leaves, chopped fine - few
4. Salt
5. Pepper 1/2 tsp
6. Garam masala -1/4 tsp
7. Turmeric powder 1/2 tsp
8. Kashmiri chilly powder 1/2 tsp


1. Make a paste with all the ingredients for marination. Apply well over the cleaned quails.
         I have used the whole quails here. If you prefer you can cut them small.
    Keep aside for atleast for 30 mins;
2. Cook the quails in pressure cooker, as you cook a chicken. Allow 2 whistles. If there is water, boil it off       and let the chicken absorb everything.
3. Saute onions till golden fry. Add salt as it helps the onions to get sauted fast
4. Add ginger, garlic, green chillies, curry leaves, one by one, sauting in between.
5. Add chopped tomato and saute well for 2 mins.
6. Add 1/2 of the coriander leaves.
7. Add coriander powder, chilly powder and garam masala powder.
8. Add the quails and saute them well so that all the masalas get coated over the quails.
9. Roast it well for 10 mins.
10. Garnish with the remaining coriander leaves.
11. Enjoy with hot rice, appam or bread.