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.

Saturday, July 19, 2014

Basic Custard

Fruit custard is a thick and creamy dessert, loaded with fruits. It is very kids friendly as you can make the kids eat milk, eggs and fruits in a go.


1. Egg 2 (optional)
2. Milk 2.5 cups
3. Custard Powder 2 tbsp
4. Vanilla essence  1 drop
5. Sugar 4 tbsp (or more as required)


1. Beat eggs, adding sugar, till fluffy.
2. Add little milk to the custard powder and make a fine paste without any lumps.
3. Start boiling milk, by constantly stirring,
4. Now add in the eggs, again stirring. 
5. Add the drop of vanilla essence.
6. Slowly add the custard paste.
7. Continue stirring till the custard is thick.
8. Allow to cool and refrigerate.
9. Enjoy with your favourite fruits.

Friday, July 18, 2014

Pazham Nirachathu/ Stuffed Banana

Pazham nirachathu is a very tasty snack from the Malabar Cuisine. It is the best fit if you are searching for a quick, simple, nutritious, healthy, kids friendly dish.


1. Ripe plantains 2
2. Coconut 3/4 cup
3. Sugar  3tbsp
4. Cashews, broken 1 tbsp
5. Cardamom powder a pinch
6. Raisins
7. All purpose flour 2 tbsp
8. Oil/ Ghee


1. Heat ghee in a pan. Melt the sugar completely. Now add coconut, cashews and raisins. Mix and saute well for few mins (2-3).
2. Cut the bananas half and make 3 slits without reaching the ends. Optionally, you can do this with the full bananas.
3. Fill in the coconut cashew mixture into the slits.
4. Make a paste with the All purpose flour, sugar and salt.
5. Stick up the slits with the paste.
6. Fry in oil.
7. Enjoy with your evening tea.

Monday, July 14, 2014

Chicken Stew/ Chicken Ishtu

Chicken stew is an excellent combo curry with Appam. This combination is very important in Christian cuisine. It goes well with idiyappam, chappaty, Roti, etc. Cooked with vegetables like carrot, beans, potato, green peas and chicken, it is a very healthy dish.


1. Chicken 200gm
2. Carrot 1 small
3. Potato 1 small
4. Beans 3 or 4 sliced to small pieces
5. Curry leaves 1 strand
6. Green Chillies slit lengthwise
7. Cardamom 2
8. Cinnamon 1 small piece
9. Pepper corns few
10. Cloves 2
11. Garlic 2 pods
12. Ginger 1'' piece
13. Coriander leaves 2 or 3 strands
14. Turmeric powder(optional) a pinch (do not use if you like your stew white)
15. Oil, Salt
16. Onion 1 medium sized sliced a bit coarsely(not too fine)
17. Thin coconut milk 1.5 cup
18. Thick coconut milk 1 cup
19. Garam masala 1 pinch(optional)


1. Heat oil in a pan.
2. When hot, add curry leaves and saute.
3. Add the masalas, cardamom, cinnamon, cloves, pepper corns, and saute.
4. Add garlic, ginger, green chillies, one by one, sauting in between.
5. Add onion and saute well for about 4 mins.
6. Add turmeric if you are using.
7. Add the chicken pieces. Make them small. You can use boneless or with bone. Its your preference.
8. Saute well for 7 to 8 mins.
9. Simmer and add thin coconut milk and let it get cooked for 8 mins (or until it gets cooked.. Try eating a piece)
10. If you feel a lack in flavour, you can add a pinch of Garam Masala.
11. Add sliced potatoes.and carrot.
12. Let it get cooked in lowest flame.
13. When everything is cooked, add the thick  coconut milk.
14. Garnish with coriander leaves.

Enjoy your yummy and healthy chicken stew.

Sunday, July 13, 2014

Thakkali Curry / Easy Tomato Curry

The Tomato curry is the easiest of easy curries in Kerala Cuisine. This is a great tasting dish that comes first comes to our mind when we are in a hurry. Also, it is a regular at our home when we are short of vegetables.
All you need are some fresh tomatoes, onion, curry leaves and green chillies. Adding few coriander leaves will get you a herby flavour. But this is truly optional


1. Tomato 3 medium sized
2. Onion   1 medium sized sliced
3. Green Chillies 4
4. Curry leaves 1 strand
5. Salt
6. Oil


1. Cut tomatoes into pieces each.
2, Heat oil in a pan and add sliced onions. Saute well.
3, When the onions are transparent, add green chilies, curry leaves and salt.
4. After 2 mins, add tomatoes, saute well.
5. When tomatoes start mashing down, cook them covered in low flame for 4 - 5 mins.
6. Saute it well and get the tomatoes mashed down completely.
7. You can add little water, if you prefer it in loose consistency.
8. Garnish with coriander leaves.

Thursday, December 19, 2013

Home Made Tomato Sauce

I came across the recipe at Nisa Homey's Cooking is easy.

My daughter is a great fan of tomato sauce. Shegrabs those little tomato ketchup sachets you get along with the chicken, at the fried chicken shop. I hate and worry too much when she has so much of them.
But not any more...
I made my own Tomato sauce....Hurray !!! and to know it was this simple ...!!!
She loved it so much ..Now mom and daughter are really happy ..:)

Here is the link to the original recipe Original recipe at Cooking is easy by NisaHomey


Tomato 1.2 kg
Onion 1 medium
Garlic cloves 4
Sugar 2 tbsp
Salt as required

For the Spice Bag:

Cloves 3
Cardamoms 3
Cinnamon Stick 1 "
Cumin Seeds 1/2 tsp
Pepper Corns 1 tsp
Vinegar 1/4 cup (I reduced the volume, original recipe says 1/2 cup)


Wash and chop the tomatoes, garlic and onions. Put them al in a pressure cooker and do 2 whistles. Allow to completely cool. Put this in the mixie and grind it for 30 sec and pass it through a sieve in to a vessel. Add sugar, salt and vinegar. Add the spice bag also. Spice bag is a neat and clean cotton cloth to tie up all the given masalas. This is to be dumped in the sauce while you cook it. Put on fire. Simmer it and its better to stir it continuously till the sauce thickens.

Paneer Pepper Masala

This was the first time I ever tried a paneer dish. It was great ! I wanted to make a simple dish when I came across this recipe original recipe @ cooking and me . It really goes well with rotis or rice.


Paneer cubes 250 gm/ 1 cup
3 onions, sliced thin
1.5 tsp of ginger-garlic paste 
2 green chillies, slit lengthwise 
1 1/4 tsp of whole black pepper, crushed 
1/2 tsp of garam masala 
1/4 tsp of fennel (perum jeerakam) powder 
1/4 tsp of turmeric powder 
1 tsp of soya sauce 
2 tsp of tomato ketchup or sauce (I dint use both the sauces as they werent available, but still the Masala was tasty)
A few curry leaves 
1 tbsp of oil 
Salt to taste 
Coriander leaves for garnish, chopped 

How to Make Paneer Pepper Masala:

1. Soak frozen paneer cubes in lukewarm water for 30 minutes. Cut into smaller cubes / halves.

2. In a pan, heat the oil and add sliced onions. Fry till golden brown. Add green chilli and sauté for a minute.

3. Add the ginger-garlic paste. Let it cook till the raw smell leaves the paste (about 2-3 mins).

4. Add turmeric powder, garam masala, fennel powder, and crushed pepper. Saute for 1-2 mins.

5. Add soya sauce and tomato ketchup. Mix well.

6. Add 1/4 cup water and salt and mix well. 

7. Add paneer cubes and mix well till the masala coats the paneer. Bring to boil. 

8. Add curry leaves, cover the pan and cook on low flame for about 5 minutes. You should cook till the masala turns darker ( a deep dark brown/black) and dry with the masala coating the paneer pieces 

9. Add some finely chopped coriander leaves and mix well.

Serve hot with rice or rotis.