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.

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.