Tuesday, December 13, 2011

Cheera Thoran / Spinach Thoran


1. Cheera - 1/2 Kg
2. Coconut scraped -  1 cup
3. Green Chillies - 4 Big
4. Cumin seeds / Jeerakam - 1/2 tsp
5. Turmeric powder 1/2 tsp
6. Garlic - 3 cloves
7. Curry leaves - 1/2 spring
8. Mustard seeds / Kaduku - few
9. Dry Red Chillies - 4
10. Salt
11. Oil

Coarsely grind coconut, green chilies, cumin, turmeric powder, garlic, curry leaves, adding required salt
Wash spinach and chop to very fine pieces
 Heat oil in a pan and crackle mustard seeds, add red chillies. Saute and add the ground coconut mixture when raw smell goes add spinach and mix well.
Cook covered.
Serve hot with Rice.

Sunday, December 4, 2011

Carrot Pomegranate Juice


Pomegranate 1
Carrot 2
Tomato 1/ tbsp of Lemon juice
Honey 1 tsp (optional)
Sugar - as per your taste


Peel pomegranate to extract the juicy beads.
Blend this in your mixie with some water for some time just right enough so that the seeds are not blended. Take special care of this step.
Keep this aside.
Blend all the remaining ingredients well and add it to the prepared pomegranate juice.
Serve chilled or at room temperature.

Friday, December 2, 2011

Kadala Curry/ Black Chana curry



Black Chana 1 cup
Onion 1/2 sliced fine
Ginger garlic paste 1tbsp
Green Chillies 3 cut lengthwise
Red Chilly Powder 1 tsp
Hot Chilly Powder 1tsp
Coriander powder 2tsp
Garam masala powder 1 tsp
Curry leaves few
Tomato 1
Coconut Milk 1 cup (optional)
Coconut Oil

Method :

Cook the chana well with adequate water, salt, 1 garlic pod, 1 green chillies,  1/2 tsp garam masala.
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 cooked chana. Add the gravy also.
Stir well in low flame.
You can avoid ading coconut milk, if you prefer. Adjust the consistency by adding hot water.
Else add 1/2 - 1 cup coconut milk. 
Goes well with ari puttu, appams, chappathys, etc.

Sunday, November 27, 2011

Pavakka/Kaipakka Varuthathu (Bitter Guard Fry)


Bitter guard - 1 Big
Chilly powder - 1 -2 tsp
Turmeric powder 1 tsp
Salt as required
Curd (optional) 2 tbsp
Coconut Oil


Cut Bitter guard into thin pieces. You can cut them as rings or you can cut it into 4 pieces lengthwise and cut into thin pieces.
Mix all powders together with salt and curd and marinate the bitter guard pieces well.
Dry them well in sunlight.
Fry them well until they are crispy brown.
Serve hot with rice or eat them as a snack.

Tuesday, November 22, 2011

Varutharacha Chicken Curry(Chicken in roasted coconut paste gravy)

This recipe is a regular at my house as my family loves it a lot.
It had been waiting in my drafting list for long. Finally it gets its place. I had been holding it since I was not happy with the picture. Hoping to replace with a good one , when I make it next time.


Chicken 1 Kg
Onions 4
Shallots 15
Garlic chopped 3 tbsp
Ginger chopped 2 tbsp
Green chillies 8 slitted lengthwise /chopped
Coconut 3/4 cup
Coriander powder 2tbsp
red chilly powder 1.5 tbsp
Hot chilly powder 1.5 tbsp
Garam masala powder(freshly ground) 2tsp
Curry leaves 2-3 springs


1.Wash the chicken well with vinegar, salt & turmeric powder and keep aside.
2. Dry roast the coconut until dark brown colour. Stir continuously when you do   this and make sure coconut is not burnt.
3. Add the powders to this and stir well until they are mixed and set it to cool.
4. Saute onions & shallots in a pan with required oil, until they are golden brown in colour.
5. Now add in Ginger, garlic & green chillies. Saute well until all are blended well.
6. Throw in the curry leaves.
7. Grind the cooled dry roast coconut masala mixture first without water , and then add some water so that they form fine paste.
8. Add this to the pan and blend them well.
9. Check for the salt & consistency.
10. Add the chicken pieces & add some more water if you like more gravy.
11. Serve hot with rice, chappatty, Appam, bread, etc.


If you are using pressure cooker, give one whistle for the chicken to cook. Chicken gets cooked fast so be careful not to give more.

Friday, November 11, 2011

Kerala Style Ayla Curry/ Mackerel Fish Curry Kerala Style


1. Ayla(Mackerel) - 2
2 Shallots 6 crushed
3. Green Chillies 4 large slitted
4. Ginger 1 small piece crushed
5.curry leaves 1 strand
6. Oil required
7. Red Chilly powder 2 tsp
8. Chilly powder - 1/2 tsp
9.Turmeric powder 1dsp
10. Mango 1 small,cut into pieces lengthwise, after skin is removed
11. Coconut milk thick - 1/2 coconut's


Whenever possible use a manchatty for cooking fish.It gives the real taste to the fish curry.
Heat oil when the pot is hot and add the shallots, green chilies, ginger, curry leaves when the oil is hotel.
Stir them well until the shallots are translucent.
Stir little more time until everything has combined well.
Meanwhile make a mixture of chilly powder and turmeric powder with little amount of water.
Add this to the shallot mixture in the pot and continue stiring.
Stir for around 7-10 mins continuously.
Add coconut milk, salt and mango and improve the flame a bit.
Now add the mango pieces and improve the flame bit more, a little less than high.
Let it cook covered.
Check out if cooked well after 7-10 mins
Server with rice..Yum..

Saturday, June 11, 2011

Green Pepper Mutton Masala

Whenever we buy mutton I always cook it with roasted coconut gravy. I hesitate to try out any new recipes with mutton. This week decided to try out mutton masala. The outcome was delicious


1. Mutton 1.5 kg
2. Shallots 1/2 cup
3. Ginger 1'' piece crushed
4. Garlic 6 pieces crushed
5. Tomato, chopped (optional) 1 small
6. Turmeric powder 1.5 Tsp
7. Red chili powder 1tsp
8. Green pepper  1 strands
9. Green Chillies 4
10. Curry leaves 1 strands
11.Garam masala powder 1 tsp
12. Salt

For Marinade:
1) Shallotes 1/4 cup
2) Ginger 1/2'' piece crushed
3) Green Chillies 3
4) Garlic pods crushed 4
5) Green pepper crushed 1 strand
6) Curry leaves 1 strand
7) Garam masala powder 1 tsp

Clean mutton pieces well.
Marinade them with 1/2 tsp turmeric powder, salt & keep aside as soon as you have finished cleaning.
Grind together the ingredients under marinade and marinade the mutton pieces well with it.
Keep aside for 1/2 an hour.
Cook well adding required water.
If mutton is cooked right, transfer the gravy to another vessel and boil  it until it thickens to form the Masala.
If mutton is not cooked enough, you can boil the excess gravy along with mutton in the same Vessel.
In another pan saute shallots. When they strat turning pale add garlic ginger, gree chillies, curry leaves, green pepper.
Saute very well and in low flame until they form a nice masala mixture.
Now add the rest of the ingredients one by one.
Once raw smell is gone, add the cooked mutton to the masala and saute well.
Simmer for 5 minutes & switch off.

Wednesday, June 1, 2011

Apple Bread Pudding

So the break is over. I am back. Even though I had few saved pictures in my computer I dint feel like blogging for some time. I have started taking pics through my husband's Blackberry. Lets see how it goes.
I had been craving for some kind of pudding for some time. I usually make caramel custard. But I wanted something different this time. Also wanted it to be easy. Came across this yummylicious recipe from A Good Apetite.

I have made my adaptations. Here you go:

3 - 4 c 1/2-inch bread cubes (I used wheat bread)
2 apples, peeled, cored & diced
2 eggs
1/2 tin (or lesser) condensed milk loosened by adding 1/4 cup water.
1/2 t vanilla
1/2 t cinnamon

Mix the bread cubes & diced apples together.
Place in baking tray.
Beat the eggs. Whisk in the sugar, vanilla, cinnamon,  & a pinch of salt. Stir in loosened condensed milk.
Pour the egg mixture evenly over the apple bread mixture. Use a spoon to press the bread down into the mixture to soak it in. Let sit for 30 minutes.
Preheat the oven to 375 F. Sprinkle a little cinnamon & sugar on the top . Bake for 60 minutes until they are golden brown & the custard has set. Eat it warm/after cooling, as you like it. Tastes best when cooled.

I had baked only for 45 minutes or so. Original recipe calls for 60mins baking.

Do try it out. Very simple & yummy.

Monday, May 16, 2011

Egg Fritters


Boiled Eggs 2
Onions 2
Besan flour 1/2 cup
Rice powder 1 large tsp(optional)
Red chilly powder 1 tsp
Garam masala powder 1 pinch
Green chillies 3
Ginger a small piece
Curry leaves few


1.Grate eggs to very fine pieces.
2.Chop onion, green chillies, ginger, curry leaves finely and mix well with all other ingredients & egg.
3. Add water & salt to make a thick batter.
4. Heat oil in a pan . Take a small portion of the batter & fry till golden brown.
5. Turn over & repeat the same for other side.
6. Serve hot or warm.

Recipe Source:

Adapted from a malabar cookery book.

Monday, May 9, 2011

Jackfruit Stir Fry/ Chakka mezhukkupuratty


Jackfruit 1/2 a medium sized(cleaned & cut into smaller pieces)
Shallots 1.5 cup
Curry leaves 1.5 spring
Turmeric powder 3/4 tsp
Mustard seeds few(optional)
Crushed red chillies 2 tsp


Cook the jackfruit pieces in pressure cooker with salt & turmeric powder,until well cooked.
You can add sliced green chillies optionally while cooking. But take care to adjust the spiciness.
In a pan, season mustard seeds.
Saute shallots until they are browned.
Throw in curry leaves.
Add crushed red chillies, saute until raw smell is gone.
Now add the cooked jackkfruit pieces and stir well.
Serve hot with rice. 

Friday, April 29, 2011

Simple Mango Pickle

I dont very much like pickles, except when they are sweet. I like to eat mangoes ripe, as they are. And believe, they taste the best that way. I also believe pickles are very unhealthy, :( , with all the unhealthy salt, oil, chillies, vinegar added to it.
But my family definitely love them. So I have no other go, but to make them.

This is a very simple pickle & one that can be made if you are in a hurry. We got some awesome "Moovandan" mangoes from our mango tree this year. Some were a little ripe and some were more than raw. The little sweetness added to the taste.


Mangoes 15-20
Ginger crushed 3 tbsp
Garlic crushed 3 tbsp
Garlic pods 15
Green chillies 6
Mustard seeds 3/4 tsp
Fenugreek seeds  1/2 tsp
Curry leaves 2 springs
Coconut Oil  -10tbsp (add more if required.)
Vinegar 3tbsp
Pickle Powder 4 tbsp


 Wash mangoes, peel them and cut them into smaller pieces.
In a pan add oil, splutter fenugreek seeds & then mustard seeds.
Saute crushed garlic, ginger, crushed green chillies & curry leaves.
When they are very well sauted (almost brownish), add pickle powder and saute
until raw smell is gone.
Now add vinegar and let it boil for some time. Add salt.
Now add mango pieces & saute.
Saute and let it get cooked in simmer.
Enjoy with plain rice, Kanji, chapatis, Biriyani, whatever you choose..

Since this post is also mango again, shall I send it to the Mango event.

Here you go



Monday, April 25, 2011

Mango Milk Shake

It is summer, it is hot and it is the time of sweet mangoes...
Mango milk shake is very refreshing, nutritious and filling.
It is very simple and can be made instantly.

Here goes the recipe:


1.Fresh ripe mangoes 2
2.Milk 1 cup
3.Condensed milk(optional) 2Tbsp
4.Sugar as needed
5.Ice cubes few


Peel the mangoes and get the pulp
Blend all ingredients together.
Serve chilled as such or with vanilla icecream scoop.

I am sending this to the Healing foods event hosted by Reva of KaraSaaram & Siri of cookingwithsiri


Saturday, April 23, 2011

Eggless Banana Bread - Easter Special

Soft, moist, yummy, simple..cant stop praising this wonderful recipe.
It is the first bread recipe I ever tried. I am not a cake/bread fan because I always have a feeling they are unhealthy. But now that I tried this one, I simply cant stop making  it whenever I can.
It came out very well and I don't even want to try any other bread.



1.All purpose flour/Maida 1 cup
2.Wheat Flour 1/2 cup
3.Bananas 3 Ripe
4.Baking Soda 1 tsp
5.Butter 1/3 cup
6.Cardamom 1/2 tsp
7.Vanilla Essence 1tsp
8.Salt a pinch
9.Milk 2 tsp


Pre heat oven to 175 c. Mash bananas.
Melt butter and mix with the bananas.
Add sugar, vanilla essence, milk, baking soda and mix.
Add flour and mix.
Bake for 40-45 mins or until a tooth pick comes out clean.
Serve hot  with tea and love.


Friday, April 22, 2011

Cabbage thoran


1. Cabbage 1/2kg
2. Coconut 3/4 cup
3. Shallots 5-6
4. Green Chillies 4-5
5. Red Chillies 4
6. Mustard Seeds 1dsp
7. Cumin seeds a pinch
8. Curry leaves 1spring
9. Oil
10. Salt


Grate cabbage using grater or chop it very finely .
Mash shallots, green chillies, curry leaves in an ammi kallu coarsely.
Mix them well with grated cabbage and salt.
In a pan add oil, and splutter mustard seeds. 
Cut red chillies into 2 and add it to the pan.
Add the cabbage mixture to this , mix and cool covered for 5 mins on medium flame.
Check for salt and add if required.
After 5mins add coconut and saute well.
Cook covered for 10 mins on low flame or until cabbage is cooked well.
Server hot with rice.

Sunday, April 17, 2011

Mathi Ilayil Pollichathu (Sardine Fish in Banana Leaf wraps)


Sardines 10
Shallots crushed 2 cups
Ginger crushed 2 1/4 tbsp
Coconut milk 1/4 cup
Banana Leaves (shown over fire so that it is easier to wrap up,doesnt tear off) 5
Coconut Oil
Curry leaves 3 springs

For Masala

Red Chilly Powder 1 tsp
Coriander Poder 1/2 tsp
Turmeric Powder 1/2 tsp
Pepper Powder 1/2 tsp
Fenugreek Powder 1 dsp
Ginger garlic Paste 1/2 tsp
Vinegar 1/2 tsp
Salt 1/2 tsp


Clean Sardines and make slits lengthwise
Make a paste of the masala ingredients and coat 2/3 of marinade thoroughly and keep aside for 15 mints
Fry the sardines slightly on medium heat, till they are half cooked.
After all sardines are done, in the same pan, add some more oil and saute shallots, ginger, and curry leaves.
Once they are sauted well, add the 1/3 of marinade and saute again.
When raw smell gone add thick coconut milk, boil and simmer.

Once the mixture is dry, switch off.
Take a banana leaf, add a small amount of the mixture and put 2 sardines over it.
Pour some more mixture over it and wrap up the banana leaves with the thin strand you get from the banana leaf itself
Repeat the same for the rest of the fish.
Now heat some oil, preferably in a manchatty , and let it cook for some time on both sides.
Serve hot with rice. Or eat it as such..
Sorry it dint last for me to click the final picture..I too was digging myself inside the banana leaf...

Friday, April 15, 2011

Milky Melon - to cool off this summer !!


Water Melon 2 cups
Milk maid 1/4 cup (or more as required)
Water 2 cups
Sugar (add if needed)


Remove the seeds and grind the melon to smaller pieces.Chill in freezer. Blend all ingredients together to make a thick shake.  Put some ground melon pieces on top if you prefer.
It is super simple and kids are going to love this.

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