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Showing posts from November, 2011

Besan Ladoo

Besan Ladoo
Besan ladoo is rich sweet made with roasted besan or gram flour.I had been wanting to try this recipe for a long time. The first time I made this was with ordinary gram flour which is commonly used to make these ladoos,but I messed up a bit and did not give the desired results. But this time I used ladoo besan which is little coarse and has a different texture. It came out really good.

Besan Ladoo-2 cups
Sugar- 3/4 cup to one cup
Ghee- 1/2 cup
Cardamon powder- 3/4 tsp
Chopped badam- 4 tsp
Raisins- a few

Heat one tsp of ghee in a pan and roast badam and raisins and keep aside. Mix ladoo besan with ghee into a crumble mixture,resembling wet sand and roast this in low medium flame for about 18-20 minutes continuously stirring. Do not speed up the process by increasing heat. The besan needs to be properly roasted and the raw flavor to completely disappear. The color will change to brownish red. Transfer the mixture into another bowl and allow to cool down a bit. …

Meen Muringakka Curry/Fish Drumstick Curry

Meen Muringakka Curry/Fish Drumstick Curry
This curry is very popular in South Kerala especially Trivandrum. It is a spicy fish curry which has the unique and inviting flavor of drumsticks/muringakka.This is my grandmothers recipe and  she makes the best meen muringakka curry ever. This is a very healthy recipe, its low in fat and  drumstick is an exceptionally nutritious vegetable. Try this you will surely love it...
Ingredients Fish - 1 lb Drumsticks pieces- 12- 15 Chilly- 3 Pearl onion- 8-10 Ginger - 1inch thick Coconut grated- 3/4 cup Whole red chilly- 6-8  (add according to tolerance) Turmeric powder- 1/2 tsp Coriander seeds- 2 tbs Fenugreek seeds- 1/3 tsp Tamarind- one lemon size ball mustard seeds- 1/2 tsp Curry leaves- a few
First dry roast red chilly, coriander seeds and fenugreek seeds. Make a fine paste of the dry roasted ingredients along with ginger, coconut and tamarind. Keep this mixture aside. Clean and cut fish. Heat oil in a pan and add mustard seeds and curry leav…

Pavakka Peera Pattichathu

Pavakka Peera Pattichathu
Here is a simple and delicious way to eat bitter gourd/pavakka. I know there are lots of people who hate this veggie due to its bitter taste. Believe me, this recipe will not disappoint you. The sweetness of coconut, the bitterness of pavakka and the tangy-ness of tamarind combined will make you love it. You can use either tamarind or kudampuli. My mom also uses the same recipe to make vegetables like kovakka/ivy gourd and plantains. Give this recipe a try..

Pavakka sliced- 3 cups
Pearl onions- 8-10
Coconut shredded - 1/2 cup
Turmeric powder- 1/3 tsp
Tamarind- a small ball
Ginger- 1 inch thick
Garlic- 3 pods
Green chilly- 4-5
Mustard seeds- 1/2 tsp
Dry red chilly- 2
Curry leaves - a few
salt to taste

Chop bitter gourd into thin slices. Heat oil in a pan and add mustard seeds and when they splutter add dry red chilly and sliced bitter gourd, salt and turmeric. Stir fry this for about three minutes till the bitter gourd becomes slightly browned up…

Ulli Theeyal

Ulli Theeyal
Ulli theeyal is a popular recipe of Kerala and is made of pearl onion/shallots/ chuvanulli.It has very little ingredients but it is time consuming.It has a sweet and tempting flavor of roasted coconut and caramelized onions and the gravy is spicy and tangy
Pearl onion or shallots sliced- 2 cups
Sliced ginger- 2 inch thick
Slit green chilly-2
Curry leaves - a few
Tamarind-lemon sized ball
mustard seeds- 1/2 tsp

To roast and grind
Coconut grated- 3/4 cup
Dry red chilly-8-10
( add according to your tolerance)
Coriander seeds- 3 tsp
Turmeric powder- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves- 1 spring

Heat two tsp of oil in a pan and roast all the ingredients listed under 'to roast'. Roast in medium flame and stirring continuously till the coconut is dark brown. Make this into a fine paste and keep aside.

Heat two tbs of oil  in a pan and add mustard seeds. When they splutter add shallots, ginger, green chilly and curry leaves and saute till the onio…

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani
 Here is the recipe for the rich and fragrant Hyderabadi chicken biryani.This was on my to- do list for a long time.It is an elaborate process but once you taste this aromatic and filling rice delicacy you will feel that it is really worth the effort.The biryani masala is somewhat similar to the Kerala chicken biryani,but the addition of shahi jeera imparts a unique flavor to this biryani.
To make rice
Basmathi Rice- 1/2 kg
Salt as per taste
Bay leaf-2
Green cardomon-2
Black cardamon- 2
Cloves- 4

To make masala
Chicken- 1/2 kg
Sliced onion- 250 grams
Green chilly-4-5
Ginger paste- 2 tsp
Garlic paste- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3/4 tsp
Yogurt- 1 cup
Lemon juice- 1 lemon
Garam masala- 1 tsp
Coriander leaves- 1/3 chopped
Mint- a few

Shahi jeera- 1 tsp
Cinnamon- 1 inch thick
Black cardamon- 2
Cloves- 4-5
Bay leaves- 1

For layering and garnishing
Fried onions- 3/4 cup
Chopped coriander and mint leaves…

Ethapazham Bonda/Sweet Bonda

Ethapazham Bonda/Sweet Bonda
This is a yummy tea time snack which has sweet filling of ripe plantain, coconut and rava/semolina. It is quick and simple one and will be loved by by both young and old.Try using only ripe and sweet plantain for this recipe. The coating used is the same as the one used for pazham pori.

Ripe Plantain - 2
Coconut grated- 3/4 cup
Rava- 1/3 cup
Sugar- 3-4 tbs
Cardamon -5
Cashew nuts-6-7
Raisins-  a few
Nutmeg powder- a pinch (optional)
Ghee- 2 tsp

For the batter

Maida/All purpose flour- 3/4 cup
Rice flour-3 tbs
Sugar-1 tsp
salt- a pinch
baking powder- a pinch

oil for frying

Grate  plantain or mash it with your hands. Heat ghee in a pan and roast cashewnuts and raisins, drain and keep aside. In the same pan roast rava and coconut till it is golden brown. Add the grated plantain and saute for about two minutes. Allow this mixture to cool. Add sugar,cardamon, nutmeg and the roasted cashew nuts and raisins and mix well. Make this into small balls an…

Kumbalanga Kadala Paruppu Kootu Curry

Kumbalanga Kadala Paruppu Kootu Curry
 This kootu is a combination of kadala parippu/split chickpeas/chana dal and ash gourd.In certain regions of Kerala this curry is part of Onam sadhya. You can also try other veggies like chayote sqash or snake gourd to make this kootu.Kadala paruppu adds a real texture to this dish.
Ingredients Kumbalanga/Ash gourd- 2 cups (cubed) Chana dal- 1 cup ( cooked) Grated coconut- 1/2 cup Coconut sliced- 1/3 cup Turmeric powder- 1/3 tsp Chilly powder- 1/2 tsp Green chilly -3 Jeera/cumin- 1/2 tsp Mustard seeds- 1/2 tsp Dry red chilly- 2 Curry leaves- a few Ghee/ oil- 1 tsp

Soak parippu/chana dal for an hours and cook it the dal till it is soft but do not mash it.
Note: Try cooking the parippu/dal in open pot. Cook it is soft but still retains its shape. Cook ash gourd with turmeric, green chilly and salt. Sprinkle a little water cover and cook (do not add too much water because ash ground will shed it own water and get cooked). When it is soft and cooked…

Mutton Fry

Mutton Fry (updated pic)

This is a recipe for delicious Kerala style mutton fried with a blend of exotic spices and regional flavors.It is simple and quick recipe and should admit that I loved this ever since I have tasted it. This is not deep fried as the name suggest,but is first cooked and then slightly pan fried.
   Mutton 1 1/2 lb

1) Shallots- 1 cup chopped
Ginger paste- 1 1/2 tsp
Garlic paste- 1 tsp
Pepper powder- 3/4 tsp
Garam masala- 3/4 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
salt to taste

2)  Onion finely chopped- 1/2 cup
Thinly sliced ginger- 1 tsp
Green chilly-1
Curry leaves- a few
Crushed dry red chilly- 1 tsp
Crushed fennel seeds- 3/4 tsp

Clean mutton and marinate it with all the ingredients listed under one (1) and keep aside for half an hour.Pressure cook the mutton with half cup of water in medium flame till four whistles and if there is excess gravy after you open the lid of the pressure cooker,continue cooking till all the water evaporates…

Spinach/Palak Dal Curry

Spinach/Palak Dal Curry
Today's recipe is the classic combination of lentil and spinach.It is an aromatic and mildly spiced curry topped with the inviting flavor of thadka- the sizzling cumin and roasted garlic.In this recipe I have used mung dal which is slightly roasted to enhance the its unique flavor. It can be paired with rice/rotis.
Moong Dal/yellow lentil- 3/4 cup
Chopped spinach- 2 cups
Shallots- 4-5
Ginger- 1 inch thick
Turmeric powder- 1/2 tsp
Green chilly- 4-5
salt to taste

Oil- 2 tsp
Ghee- 1 tsp(optional)
Mustard seeds- 1/3 tsp
Cumin seeeds-1/2 tsp
Garlic-3 pods
Dry red chilly-2

Slightly roast the mung dal till there is a nice aroma and it slightly changes color.Pressure cook dal till it is soft and cooked.
Mash dal and add in salt, turmeric,chopped shallots,ginger and green chilly. Add water to the desired consistency. Allow this to simmer for 3-4 minutes and add the chopped spinach and mix in. Continue to simmer in medium flame for two more minutes.( you c…


Balushahi (updated pic)
Balushahi is a traditional sweet of India made especially during festivals and feast. It is popular and much loved in South India and is also refereed to as badushah. All those who have a sweet tooth will surely love this sweet.It is like fried and glazed pasty that resembles doughnuts. It is sweet and has a slightly flaky and melt in mouth texture. It is made with flour,yogurt and ghee, fried and is dropped in sugar syrup. I did not get the cute round shape but I loved the flaky texture and everyone enjoyed :)
Ingredients All Purpose flour- 2 cup
Baking powder- 1/2 tsp
salt- a pinch
Ghee- 1/3 cup
Yogurt- 1/2 cup

For the syrup
Sugar- 1 1/2 cup
Water- 3/4 cup
lemon juice- a few drops
Cardamon crushed-3-4

Oil for deep frying

In a bowl mix flour,baking powder and salt. Add ghee/butter and rub in ghee or butter with the flour until the mixture resembles bread crumbs. Add yogurt and mix lightly till all comes together into a stiff dough. Do not knead much at this …

Chemmeen Thoran

Chemmeen Thoran
This is a Kerala style prawns/chemmeen thoran which is a quick and easy stir fry of prawns and coconut.It is perfect for lunch with rice. If you are a sea food lover you are going to love this dish.

Small prawns- 1 1/2 cup
Shallots chopped-1 cup
Grated Coconut- 3/4 cup
Green chilly-2
Ginger- 1 inch thick
Garlic-4 - 5 pods
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Garam masala- 1/3 tsp(optional)
Mustard seeds- 1/2 tsp
Dry red chilly- 2
Curry leaves -a few

Peel and devein prawns and keep aside. Chop shallots, ginger and garlic into small fine pieces. Crush coconut and green chilly together.
Heat oil in a pan and add mustard seeds and allow to splutter. Next add curry leaves  and dry red chilly and after a few seconds the chopped shallots, ginger, garlic and green chilly. Saute this till onions turn golden brown. Add prawns, turmeric powder, chilly powder and garam masala sprinkle a few drops of water,cover and cook for two minutes. Add the coconut mixture and mix we…

Lemon Rice/Chitrannam

Lemon rice or chitrannam is a classic South Indian rice recipe. It is also served as prasadam in temples. The tangy rice with its inviting fresh aroma is hard to resist. If you have left over rice this is a great option for lunch/dinner.Serve it with roasted potatoes, papads and pickle and it makes a  simple and elegant meal.


Cooked Basmathi rice- 3 cups
Chana dal- 1/4 cup
Urad dal- 1 tsp
Peanut- 1/4 cup
Mustard seeds- 1/2 tsp
Ginger sliced- 1 inch thick
Green chilly slit- 3
Dry red chilly- 3
Turmeric powder- 1/3 tsp
Hing or asafoetida 1/3 tsp
Lemon juice-  1 1/2 lemon
ghee- 1/2 tsp
oil- 2 tbs
Curry leaves- a few

For this recipe you need two cups of freshly cooked rice or left over rice.Dry roast peanuts and keep aside.Heat oil in a pan and add mustard seeds and when they splutter add curry leaves, dry red chilly and chana dal and urad dal and fry till slightly brown.Add turmeric and hing and saute for a few seconds and in goes ginger and slit green chilly and fry till t…
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