Monday, December 20, 2010

Easy Apple Crumble

I am a beginner baker. And I recently came across this recipe. It is simple, different and very delicious.
The recipe is from Nags cooking and me.I blindly followed her recipe for the crumble.
Here is the Original recipe.
Nags Apple Crumble with vanilla custard sauce
Btw, I dint get time to make the sauce. Maybe I will try next time..
 This is the simplest way you can make apple crumble. Go ahead, try it.


Apples - 500gm (about 2-3 medium-sized apples)
Wheat flour / atta - 1 cup
Salted butter - 100gm + a bit for greasing
Sugar - 2tbsp + 2 tbsp
Salt - a pinch
Lemon juice - a few drops (optional)
Cinnamom stick - 1 (optional)


1. Wash peel and chop the apples. Add a few drops of lemon juice to prevent browning. Mix in 2tbsp sugar and cook on a low fire until soft and mushy. Set aside to cool.
2. Mix salt and 2tbsp sugar with the flour. Lightly mix in the butter without kneading until you get a mixture that resembles bread crumbs.
3. Grease a pie dish/cake tray with butter. Lay the cooked apples evenly. Add the flour mixture evenly on top and press down gently. Sprinkle sugar on top.
4. Bake in a pre-heated oven at 180C for 25-30 mins.

Tuesday, December 14, 2010

Nadan Kerala Parippu Curry

Peas parippu - 1-1.5 cup
Coconut - 1/3 cup
Jeera - 2
Green chillies - 2
Shallots -4-5
Curry leaves- 1strand
Mustard seeds 1/2 tsp
Dry red chillies -2
Turmeric powder 1/2 dsp
Salt - as required

Cook dal along with turmeric powder, green chillies and required salt.
Grind coconut, shallots, Jeera and little salt to a fine paste.
Add it to the cooked dal in another pan.
Stir well to mix them well in a low flame.
When mixed well, season with mustard seeds, red chillies & curry leaves

Monday, December 13, 2010

Fruit Custard


Fruit Juice(Any fruit, I used grape) -  4 cups
Corn Flour 6tbsp
Sugar 11/4 cup
Salt 1/4 pinch

Keep aside 1/2 cup juice.
Keep a thick bottom pan in stove and  boil the rest of the juice with continuous stirring.
Add salt and sugar and dissolve them well.
Dissolve the corn flour in the kept aside juice, without any lumps.
Add cornflour mix to the juice in the stove.
Lower the flame and stir well, until the custard thickens.
Switch Off after the custard has thickened.
Transfer to little moulds once cooled.
Sprinkle some sugar granules over each.
Allow to cool and refrigerate for 4 hrs.
Flip off the custard in serving dish.
The custard assumes the shape of the mould, so be sure to keep in cute li'll bowls.

Recipe Courtesy: Dr.Lakshmy Nair in MagicOven

Tuesday, December 7, 2010

Ghee Rice (Neychoru)


1.Rice - 2cups
2.Ghee - 4tbsp
3.Cashews - 10,broken
4.Raisins - 10
5.Onion - Sliced thin
4.Cardamom -2
5.Clove -2
6.Cinnamon - 2 small
7.Coriander leaves - for garnishing


Roast cashews and raisins in ghee seperately and keep aside.
Roast the onions till lightly brown with the same ghee.
Now add in cashews, raisins, cardamom, cloves & cinnamon sticks.
Add 4 cups of water.
Add salt and let the water boil.
When boiling add rice and cover the pan.
Cook in low flame until all water is absorbed.
It should take around 15-20mins.
Garnish with coriander leaves, cashews, raisins, fried onions, etc

Wednesday, December 1, 2010

Kerala Nadan Ari Puttu


Rice Flour (Puttu podi) - 2 cups
Water -  1/2-3/4 cup
Coconut grated  - 1/2 cup

Mix little salt with water. The water should be a little salty when tasted.
Slowly sprinkle water over the rice powder and mix using your hands.
Crumble the lumbs as you mix.
Mix till the right moisture content. The flour shouldnt be powdery.
Puttu is made in a special vessel called puttu kutti.
Add coconut, then add handful of rice flour twice, followed by coconut into the puttu kutti.
Continue until the puttu kutti is filled
Now place this over a pressure cooker/ puttu kudam. and steam for 10 mins.

Enjoy with Kadala Curry, Fish Curry, Chicken curry ,Bananas or simply with plain sugar and ghee.

Friday, November 12, 2010

Simple chocolate pudding


 Milk            1.5 cups
Cornflour     1tbsp
Cocoa powder   1.5 tbsp
Sugar   3tbsp

Mix all ingredients together.
Heat it with continous stirring to avoid any lumps.
Once thick , allow to cool.
Pour in wet moulds and refrigerate.
Decorate with your favourite dressing

Recipe Source:
NDTV cooks

Wednesday, November 10, 2010

Kerala Sambar

Thuvara parippu(Toor Dal) 1/2 cup
Mixed vegetables cut into small pieces
(I’ve added 1 potato,1 carrot,1 drumstick,,1 small brinjal,4 okra,1 tomato ,Ash gourd,snake gourd ,and a few pumpkin pieces)
Green chillies slit -2
Tamarind - 1 gooseberry sized
Astofeida(kayam) - I use the solid astofeida. (Cut a small piece and fry for some time in coconut oil. Grind it and add it as last step. Optionally you can use small pinch of powdered version. But the former gives more taste)
Sambar powder - 3tbsp
Coconut Oil
Coriander leaves
Mustard Seeds 1 tsp
Fenugreek seeds 1/2 tsp
Curry Leaves 1 spring
Red Chillies 3
Onion finely chopped 1/2 small

Cook the dal in pressure cooker .
Soak tamarind in warm water for some time and squeeze out the extract and keep aside.
Cook all vegetables together except okra and tomato .
In a pan saute the above 2 using a little oil as they need very less cooking time.
When vegetables are cooked, add them into the cooked dal, also add okra and tomatoes.
Add salt and tamarind
Now add sambar powder and check for salt and taste.
Add some coriander leaves.
Let it boil until your desired consistency. Add astofeida at this point. This will melt away into the sambar.
Switch off after 2 minutes.

For Seasoning
Saute finely chopped onion and keep aside
Season mustard and fenugreek seeds, curry leaves and red chillies
Add sauted onion and seasoning slowly over the sambar. Garnish with some coriander leaves.
Serve hot with rice/dosas

Wednesday, October 13, 2010

Nadan meen curry (Kerala fish curry in coconut milk)


Fish - 1/2 Kg
Shallots 5
Green Chillies 4,splitted lengthwise
Chilly Powder 2 tsp
Turmeric  powder 1/2 tsp
Ginger 1 small piece(crushed)
Tomato 1 small
Coconut milk.  - made from 1/4 medium coconut
Kudam puli(Kokum) - 2 pieces
Curry leaves 1 spring

Fry thinly sliced shallots till golden brown in a manchatty (earthern pots).
Add green chillies, ginger, curry leaves and saute.
After 3 mins, add sliced tomato and saute well until smashed well
Now add the powders, and saute till raw smell goes (important!).
Now add coconut milk, salt and kokum.
When boils add fish, simmer the flame and cook for about 20-25 mins/till the fish gets cooked.

Monday, October 11, 2010

Eggless Dates Cake

This is my first successful cake. I am so happy it turned out so well and tasted simply superb.
Do try this out. I am sure you wont be disappointed. The recipe is from Aayis recipes. It is an excellent recipe for beginner bakers.


18 Dates
3/4 cup milk
3/4 cup sugar
1 cup all purpose flour 
1/2 cup oil
1 tea spn baking soda

Remove the seeds from dates.
Heat it  along with milk so that dates become soft.
Add sugar and grind them to a smooth paste.
 Add oil and mix.
Mix together flour and baking soda.
Add the flour one table spoon at a time and mix slowly. 
Add the nuts and mix.
Preheat the oven at 350F.
 Bake the cake in a greased oven proof dish for 35-40min (or till a knife inserted in the cake comes out clean).

Carrot Beetroot Halwa


1.Carrot  - 250g
2.Beetroot - 250g
3.Sugar - 200g
4.Milk - 3/4 lr
5.Ghee - 4 tbsp
6.Cashew - 10 or as required
7.Cardamom - 1/2 tsp

Wash carrots & beetroots well. Peel skin and grate them thin.
Add this to milk and sugar in a pan with continuous stirring.
Stir till all the milk has dried out ad halwa starts sticking to the pan.
Roast cashews in ghee add it along with the ghee to the halwa.
Stir well and transfer to the serving dish.
Eat either warm or cold.

This  is an excellent combo with Vanilla Icecream. Again you can give this to your sweet tooths who hates to eat carrot/beetroot  otherwise.

Sunday, October 10, 2010

Veppila Chammandi Podi / Veppila Katty

We used to make this at home mainly during Ramadan season. This is excellent when you have no special curries. It can be kept for 3, 4 weeks or to send to your loved one abroad.


    1.Red chilly flakes-3 tsp
       Coconut shredded - 1 medium sized
       Shallots  - 1/2 cup
     2.Tamarind - Gooseberry sized
     3.Curry Leaves - 25 springs

      Roast curry leaves till they are almost crispy. Keep aside these. Roast  No.1 ingredients till they are golden brown. Mix with tamarind and required salt. Grind everything together.

       My mom

Wednesday, October 6, 2010

MultiPudding -Pudding with biscuit & bread


Arrow Root Biscuit - 5
Bread 3 slices (cut off the sides)
Instant Coffee Powder 1 dsp
Peanut Toffee (kapalandi mittayi - keralites know it better). If not available you can add crushed peanut/cashew etc - be sure it is coarsly ground.
Butter/ Ghee 1 tbsp
Sugar 1 tbsp
Milk 1/4 cup
Egg - 1
Sugar 2 tbsp
Milkmaid 1/4 tin
Soak coffee powder in some water and soak biscuits in it. Spread some butter in the pudding dish (steel,which can be steamed). Spread the soaked biscuits in the dish. Now add the ground peanuts and 2 tbsp sugar over this. Soak bread in milk and spread it evenly above this.  Mix the rest of the milk, sugar and beaten egg and pour it over the bread mixture. Spread it evenly with the bottom of a spoon. Steam the dish , well  covered for 15 -20 minutes. Refrigerate after cooling.

Vanitha magazine

It would be better if you double the ingredients. You get a thicker pudding.
This is an easy and yummy recipe you can make quickly with simple ingredients.
Again you can satisfy you sweet tooths @ home.

Monday, October 4, 2010

Scrambled eggs with Mushrooms

1.Eggs 4
2.Tomato 1 large
3.Milk mushrooms 100gms
4.Green Chillies 4
5.Shallots 4
6.Ginger garlic paste 1 tbsp
7.Coriander leaves 1/2 bunch
8.Mustard seeds 1/2 tsp
9.Pepper & Chilly powder - to taste
10.Coconut oil 2tbsp
11.Salt to taste
Splutter mustard seeds in a pan
Add shallots & saute for few mins till they turn light brown.
Add tomato, ginger garlic paste and saute for few more mins,till tomato is mashed up.
Add the mushrooms cuts into small pieces.
Now add the powders and finally the finely chopped coriander leaves
Cook well covered for 15 minutes.
Stir well and cook uncovered , till all the water formed has dried up.
Serve hot with rice/chappatis

Adapted from Chackos kitchen

The original recipe use button mushrooms. I have used the milky ones since the former wasnt available. This is a nutritious food and  very good for kids. Do try it with your fussy eaters.

Beef varattiyathu (Dry Beef Roast)

This is an excellent side dish which can go with any meal. The taste largely  depends on the quality of the meat. Also the shallots give that special taste to the dish. Do not  try to avoid coconut slices. Those are the key taste makers .


1.Beef 1 kg
2.Shallots (kochulli) 20
3.Fennel seeds powder 3tbsp
   Black pepper powder 1 tbsp
   Cinnamon sticks 10
    cloves 4
    Cardamoms 4
4.Ginger paste 3 tbsp
5.Garlic paste 4 tbsp
6.Coriander powder 3 tbsp
7.Chilly powder 2 tbsp
8.turmeric powder 3/4 tsp
9.Green chillies 8 splitted lengthwise
10.Curry leaves 4 springs
11.Salt - to taste
12.Coconut oil - as required
13.Coconut slices 3/4 cup

1.Grind the No.3 ingredients and keep a little aside
Wash beef thoroughly and marinade the beef with this masala, ginger and garlic paste and keep for 3/4 hour.
Cook beef without adding water, or with minimum water and required salt
Heat oil in a pan ans saute shallots.
When brownish add green chillies and 1/2 of curry leaves.
Add powders(6,7,8) and saute till raw smell goes.
Add coconut slices.
Combine well and add cooked beef.
Cook covered for 5mins.
Remove lid and add the kept aside ground powder in first  step.
Roast for 10 mins.
Now add the rest of the curry leaves, just before switching off the stove.
Serve hot with rice,chappatis,Idiyappams, Puris,Puttu, bread,etc.

Sunday, October 3, 2010

Pavakka varutharachathu (Bitter guard in roasted coconut gravy)

It is an all time  favourite dish at my house and my Hd's house. It doesnt get spoiled fast. You can store it in fridge and use it as needed, for a week. This one is a life saver, especially for working women. Here goes the recipe.


1. 1 medium sized bitter guard, preferably the white coloured. It will be less bitter.
2. Coconut - 3/4 cup . 
3. Coriander powder - 3-4 tbsp
4. Chilly powder 2 tbsp
5. Turmeric powder 1/2-3/4 tsp
6. Mustard Seeds
7. Curry leaves
8. Dry red Chilly 3-4
9. Tamarind - 1 small  ball.
10. Green Chillies - 2.

1. Wast bitter guard well.Cut, first , lengthwise into 4 pieces. Then each of them to smaller pieces.
2. Dissolve the tamarind in water, add salt and cook the bitter guard pieces in it. Add the green chillies also while cooking. (1 whistle in pressure cooker would be enough).
3. Dry roast the coconut, with constant stirring. This is to make sure all coconut is dried evenly. Use 1 tsp oil to prevent from sticking if  you are using a cheenachatty (kadai).
4. When it starts becoming dark brownish, add powders(3,4,5).
5. Leave for cooling. When cooled make a fine paste out of this. 
6. Now mix this with the cooked bitter guard. If its very bitter , you can strain off some water out of  the cooked bitter guard. But it is more nutritious to keep it. 
7. Check for consistency. If you want it loose, add boiled hot water. 
8.Change to serving dish.
9. In another pan, splutter mustard seeds, add curry leaves and red chillies.
10.Garnish this over the Bitter guard curry.
11. Serve hot with rice.

Wednesday, September 22, 2010

Egg Curry in Coconut Milk Gravy/ Kerala Mutta Curry


1.Eggs -4
2.Onions - 2 sliced thin
3.Green Chillies -3 cut lengthwise
4.Onion 1 medium sized
5.Curry leaves 1 spring
6.Ginger garlic paste - 1 tbsp
7.Red Chilly powder 1 tsp
8.Hot Chilly Powder 1 tsp
9.Coriander powder 1 tsp
10. Garam masala powder 1 tsp
11.Coconut milk 1 cup
12.Coconut Oil 3 tbsp
13.Tomato 1 medium sized

Saute the onions in oil in a pan.
When they are brownish add ginger garlic paste, green chillies,curry leaves and saute for 2 mins.
Add the powders, when the raw smell is gone add sliced tomatoes and saute well.
When masala is mixed up, add coconut milk.
Stir well in low flame.
Add the hard boiled eggs to the gravy.Serve  hot with appams/Chappathys

Monday, September 20, 2010

Chicken 65


1. Boneless chicken 1/2 Kg (small cubes)
2.Corn flour 2 tbsp
3.Maida (All purpose flour) 1 tbsp
4.Yogurt 2 tbsp
5.Soya sauce 2 tsp
6.Ginger garlic paste 2 tsp
7.Red Chilly Powder 2 tsp
8.Hot Chilly Powder 1 tsp
9. Garam Masala Powder - Freshly grounded 1/2 tsp
10.Lemon Juice 1 tsp
11.Egg 1 
12.Vinegar 1/2 tsp
13.Salt -to taste
14.Oil - As required

Mix all ingredients together all ingredients and marinate the chicken pieces with this.Refrigerate for 2-3 hrs.
Heat oil in a pan and deep fry the chicken pieces until they turn reddish brown and are very crispy.
Garnish with fried green chillies,curry leaves,onions & coriander leaves.

Monday, September 13, 2010

Fish Biriyani


King Fish (or any similar fish) - 1Kg
Onion 12
Tomato 8
Garlic & Ginger Paste 4 tbsp each
Green chilly 10 No
Garam Masala (grounded fresh)- 2tbsp
Yogurt 4tbsp
Lime p4ts
Coriander leaves 1 cup
Mint leaves 1 cup

For Marinade
Red Chilly Powder 3tsp
Hot Chilly Powder 1 tsp
Turmeric Powder 2tsp
Ginger garlic paste 4tsp
Fennel Seeds Powder 1 tsp

Marinate the fish pieces with the paste of ingredients and keep in fridge for 1 hour.
Fry the fish pieces , till they are about medium crispy. Not deep fry.
Now to the same pan add onion,salt and saute till they are golden brown.
Add ginger, garlic and green chillies and saute well again.
Add tomato, garam masala, coriander leaves and mint leaves.
Add yogurt.
Now add the fried fish fillets to the masala and mix well without the fillets break off.

Method for cooking Rice

Boil water in a vessel.
Add enough salt, cardamom & cinnamon
Add rice.- 1 Kg
Cook well and make sure rice doesnt stick.


In the Biriyani Pan,  first add a layer of masala , add mint leaves , coriander leaves and then add rice.
Add enough ghee.
Now add another layer of Masala and repeat till you finish off your Masala and rice.
At the end add a layer of rice.
Garnish with Mint,Coriander, Onions deep  sauted in ghee, cashew, raisins (as you like  it.).
Serve Hot with coriander leaves chammanty and Kachambar.

Chicken Roast


1. Chicken – 1/2 Kg
2. Onion – 2 to 3
3. Small onion – 7
4. Garlicpaste – 3 tbsp 
5. Ginger paste– 3 tbsp
6. Tomato – 1 medium sliced
7. Tomato ketchup – 1 tsp
8. Curry leaves – 3 strands
9. Hot chilli powder – 1 tsp
10. Kashmiri chilli powder – 1.5 tsp
11. Pepper powder – 1/2 tsp
12. Coriander powder – 1/2 tsp (optional)
13. Fresh garam masala powder – 1.5 tsp
14. Turmeric powder – 1 dsp
15. Coconut milk – 5 tbsp
16. Coconut oil – 2 tbsp
17. Salt – to taste

For marinade

1. Ginger garlic paste - 1 tsp
2.Fennel Powder - 1 tsp
3.Pepper Powder - 1 tsp
4.Kasmiri Chilly  Powder - 1 tsp
5.Hot Chilly Powder -1/4 tsp
6.Turmeric Poweder -1/4 tsp
7.Fresh lime juice - 1 small lime
8.Salt - to taste.

Marinate the chicken pieces with a paste of the above ingredients.
Now keep it in fridge in sealed plastic ziploc bags for  1-2 hrs. This helps in absorption of  Masala to chicken pieces.
Cook the chicken pieces in a pan in coconut milk.Stir in between.
When the chicken is cooked add, 2 tbsp coconut oil and let it fry till crispy.
Meanwhile, in another pan, saute onion in coconut oil till golden brown. Add some salt to trigger the process.
Now add ginger, garlic & curry leaves. Saute well again.
Add tomato slices and saute until they are mashed well.
Add the chilly powder, coriander powder, turmeric powder & pepper powder & salt.
Now add ketchup. Reduce if you are dont like it much sour.
When everything mixed well, add chicken pieces, saute well, so that gravy is mixed well with the pieces.
Server Hot !


Friday, September 10, 2010

Egg Roast


1.Eggs 4
2.Onion(Sliced lengthwise) 4 or 5
3.Green Chilly (sliced) - 5
4.Tomato (sliced) - 2
5.Red Chilly powder - 1tsp
6.Coriander powder - 1tsp
7.Turmeric powder - 1/2 tsp
8.Garam Masala 1/2 tsp
9.Ginger garlic paste
10.Curry leaves - 1 strand
11.Coriander leaves
12.Salt - to taste


1.Heat three teaspoons of coconut oil .
2.To this, add curry leaves and ginger-garlic paste. Stir a bit.
3.Now add big onions. Sauté till the onions turn brown.
4.Add green chillies. Stir again.
5.Add coriander powder, chilli powder, turmeric powder and garam masala. 6.Stir well. Add some water and stir again.
7.You may now add salt and the sliced tomatoes. Cook for three minutes. 8.When it boils, add boiled eggs and cook for another three minutes.
9.Now add some water. Mix well.
10.Garnish Egg Roast with coriander leaves and serve hot.

Thursday, September 9, 2010

Chemmeen Ada (Prawns Ada)

Meen Kayam (Fish Masala for frying prawns)


1.Chilly Powder - 2 tbsp
2.Turmeric Powder - 1.5 tsp
3.Ginger - 1 small piece
4.Garlic pods - 4-5
5.Fennel Seeds - 1 dsp
7.Coconut vinegar

Preparation of Meen Kayam
Grind together all 7 ingredients well 

Chemmen Pathiri

1. Prawns - 1/2 Kg
2. Coconut Oil - 1.5 tbsp
3.Onion - 3 medium sized
4.Coriander leaves - few
5.Curry leaves- few
6.Ginger - 1medium sized
7.Garlic pods - 4
8. Green chilly - 2
9. Grounded fennel seeds powder - 1 dessert spoon
10.Garam masala powder- 1 dessert spoon
11.Pepper Powder 1 dessert spoon

Preparation of Prawns masala

1.Addthe meen kayam to prawns in a pan & saute well. 
2.Now add 1/2-3/4 cup  water and  cook in low flame for few minutes.
3.Saute in between and let the meen kayam mix absorb into prawns, until water is dried.
4. When water is absorbed, add 1.5 tbsp coconut oil. Saute well
and let it fry lightly. Slgihtly mash the prawns.
5.Now keep aside the prawns fry.
6.Saute sliced onion, in oil, in a pan. When it turns to brownish, add mashed garlic, green chillies, ginger,minced curry leaves and coriander leaves. Saute well. Add more oil  if required.
7.Add fennel seeds powder, pepper powder, garam masala powder.
8.Saute well until the raw smell goes.
9.Now add the fried prawns to the mixture. Mix well.

For Ada
1. Rice Powder 11/4 -1.5 cups
2. Water - same qnty as rice powder.
4.Coconut milk 1/4 cup

Prepare the dough the same way as you do for Idiyappam .
While mixing the dough use coconut milk instead of water for better taste.
When dough is ready, make a ball ( larger than lemon sized).
 Roll it flat using a rolling pin/pathiri press to form  a palm sized disc.
 Fill it with prawns masala and  fold it so the disc is closed as shown in the picture.
Press the edges firmly  so that ada is closed all through the edge.
Repeat the same for the remaining dough.
Steam the adas in a steamer  with/without plantain leaves covering the adas.
Cook for 7-10 minutes.
Serve when cooled.


Amrita TV taste of kerala for prawns masala preparation.

Thursday, September 2, 2010

Caramel Custard

I had cooked caramel custard using a different recipe, with simpler ingredients. But I feel this recipe is much better . It has come out well this time. Though the edges are not really smooth, the inside was perfect.
This is an excellent recipe for beginners. Satisfaction guaranteed !
1. Eggs - 4
2. Milk - 500 ml ,2.5 - 3 cups
3. Condensed milk - 1 tin
4. Sugar - 3 dessert spoon (for caramelising)
5. Vanilla Essence - 2 drops
6. Corn Flour - 2 tbsp
7. Ghee

1. Beat eggs well . Use an egg beater preferably. Else make sure it is foamed well.
2. Boil and cool milk. Take a little of this and dissolve cornflour to make a paste.Now add this paste to the rest of the milk.
3. Mix all  together . Add vanilla essence.
4. Now add condensed milk and mix everything well.

For caramel:
Put the sugar in a pan and heat it with continuous stirring. 
Continue till the sugar dissolves and it turns golden brown.
Now add little water and continue stirring.

5. Spread a little ghee in the dish (so that pudding comes off easily as you transfer it )and pour the caramel into this.
6. Pour the pudding mixture into this and cover it with aluminium foil.
7.Keep the dish in pressure cooker with 2 glasses of water. Put the weight and cook in lowest flame for 15 mins.
8. Let it stay in cooker for another 30 mins.
9. Keep in refrigerator for 2-3 hours.

Source : Marias Menu 

Tuesday, August 31, 2010

Carrot Cashew Milk Shake


1.Carrot - 4
2.Milk - 500 ml
4.Cashew nuts - 6

Make a fine paste of cashew nuts and keep aside.
Cut carrot to small pieces and cook it using 1 cup milk and some water. 2/3 whistles in pressure cooker.
Boil the rest of the milk by the time and let everything cool.
Blend all well , adding cashew nuts as well.
Adjust the sugar and consistency according to your taste.
Serve cold.

Almonds can also be used for the milk shake, instead of cashew nuts.

Mutta marichathu/Kaya Pola (Egg & Plantain Cake)

This one is a sweet dish, especially during the Ramadan season. It is very easy to cook and very nutritious. Its a good evening snack to give for kids.


1.Ripe Plantains - 2
2.Eggs - 4
3.Sugar - 8 tbsp
4.Crushed Cardomom - 5-6 nos
5.Ghee - 1-2 tbsp
6.Cashew Nuts - 9 (broken)
7.Raisins - 1 tbsp or more


1.Cut the plantains lengthwise and cut them into small cubes.
2.Fry them in ghee in a medium sized sauce pan, till golden brownish colour comes(here & there).
3.Fry cashew till brownish, after removing the plantains.
4.Fry raisins also till golden brown.
5.Beat the eggs well along with sugar and powdered  cardamom.
6.Transfer the plantains, cashews & raisins into the beaten egg and stir it until spreads evenly.
7.Now transfer the mixture into the same pan and cook in lowest flame.
8.Cover with a proper fitting lid.
9.Cook until the top part is set. It should take around 10-15 mins. You can see it first rises well and then sets back
10.Transfer this to another plate and serve hot or warm with tea.

Take care not to burn the lower part of cake , cook in low flame only. It is better to keep watching while it gets cooked. 

Monday, August 30, 2010



1. Rice flour - 1 cup
2.Water - 1 cup
4.Grated Coconut - 1/2 cup (Optional)

1. Bring the water to boil in a vessel large enough to put the dough also.
2.Add the flour with continuous stirring , when water is boiling.
3.Stir for 1-2 mins and switch off.
4.Transfer the dough, after sometime to another vessel, in which you can mould the dough till soft and smooth.
   Try doing it when the dough is warm enough.
5.Keep the steamer ready , and put strays of coconut in each tray cells.
6.Allow the dough to pass through Idiyapam mould. Keep a plate under , to collect the noodle like idiyappam. Rotate them in round to make the idiyappam shape and place it in cooker/steamer.
7.Repeat the same for all Idiyappams.
8.Now steam for 5mins.

Saturday, August 28, 2010


Ripe  Bananas ( Nenthrampazham )
 - 2
Grated coconut - 2 tbsp
Sugar - 2 tbsp
Raisins - 2 tsp
Cashew nuts, chopped - 5 tsp
Ghee ( for coconut ) - 2 tsp
Oil / ghee
 ( for shallow frying ) - 2 tbsp

Steam the banana till it becomes tender. Mash it into a fine paste. Divide into six equal portions.
Heat ghee in a frying pan. Add cashew nut,  Sauté on a low heat till it turns slightly brown and fragrant. Repeat the same with raisins and keep aside. Dissolve 2 tbsp sugar in 1little water , now add coconut and saute for 2mins. Mix it with cashew nuts & raisins. Divide it into 5 portions again
Take a little of the banana paste in the palm, flatten it, stuff it with grated coconut- cashew - kismis mixture and roll into elongated shape very carefully.
Heat oil / ghee in a wide frying pan. Arrange each one gently and shallow fry on a low heat till golden color on both sides ( approximately 15 - 20 minutes ).
Fillings can be altered according to your taste. Egg can be added optionally.

Wednesday, August 25, 2010

Dry fruits - The healthy capsules

Dry Fruits are an Important ingredient for iftar and in the month of Ramadan. Muslims break their fast
with Karakka(dried dates),water and other dry fruits. They are very nutritious and an  enormous source of energy, hence called the healthy capsule Read More

Dry fruits are an important item for iftar & during the month of Ramadan

Sunday, August 1, 2010



Raw rice - 1 cup
Cooked Rice - 1/2 cup
Coconut grated - 3/4 cup
Semolina - 2 tbsp
Sugar 1 tsp


Soak raw rice for 2-3 hours. Wash and grind with other ingredients except semolina, sugar & salt. Now combine the semolina with water. Boil till it becomes thick. Add this to the batter and keep for fermenting for about 12 hrs.Add minimum amount of water in mixing the flour.
Add salt & sugar, and cook appams in appachatti.


If the batter is too thick, you can add coconut milk to make the desired consistency.
After cooking keep aside the left over batter and let it ferment more. You can use this batter , the next time
you cook appam. You  will not need to add Semolina.