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Showing posts from March, 2012

Orange Marmalade Cake

Orange Marmalade cake
Buttery and citrus flavored marmalade cake, it was at instant hit and my family loved it.There was no specific recipe. I just used an ordinary cake recipe and gave extra flavor with orange juice, orange marmalade and wine.Adding wine is optional,I had some leftover after I made Christmas plum cake and so added into this cake.You can substitute it with buttermilk.I had actually prepared a orange syrup( orange juice and sugar) to drench cake layers,but the wine and orange juice had already made the cake moist and super flavorful so I did not use the syrup. Try this cake,you will surely love it.


Flour- 2 1/2 cup
Baking powder- 1 1/2 tsp
Salt - a pinch
Eggs- 3
Sugar- 3/4 cup
Butter- 1/2 cup
Vanilla essence-1 tsp
Wine- 1/2 cup
( or you can use 1/2 cup butter milk)
Zest of one lemon
Juice of one lemon
Orange marmalade- 1/3 cup
(I used the store brought one-use 1 tsp for the cake and rest to spread on top of the cake)

In a medium mixing bowl, combine flour,…

Kerala Vegetable Stew

Kerala Vegetable Stew
Vegetable stew is a breakfast favorite of Kerala and a delicious accompaniment with appam,palappam or idiappam. It is a mild and creamy curry that can be made in a jiffy . Vegetables are cooked in coconut milk and flavored with spices and curry leaves.

Potato - 1 medium
Carrot-2 medium
Beans chopped 1/2 cup
Onion- 1 small
Ginger- 1 inch thick
Green chilly -2-3
Cardamon -2
Cinnamon- 1 inch thick
Cloves- 3
Whole pepper- a few
Star Anise-1peice
Thick coconut milk- 1 cup
Thin coconut milk- 1 1/3 cup
Curry leaves- a few
Coconut oil- 3 tsp

Chop vegetables into small cubes. Heat oil and add the whole spices and saute till there is a nice aroma. Next add onions,ginger, curry leaves and green chilly and saute till it slightly change color. Add the chopped vegetables, salt and thin coconut milk. Close the lid and cook vegetables till it is soft and cooked. Once cooked add the thick coconut milk and simmer for one minute and switch off the flame. Garnish with…

Nadan Chemmeen Varuthathu

Nadan Chemmeen Varuthathu
One more quick and easy prawns fry recipe.Earlier I had posted one prawns fry,very simple which I commonly make at home. This one I called nadan sytle because its my grandmother's recipe. What makes this special is the addition of sliced coconut, curry leaves and sliced ginger while frying. It has a very enticing aroma and can be served as a appetizer or with rice.

Prawns- 1 lb
Sliced coconut- 1/2 cup
Sliced ginger- 2 inch thick
Sliced chilly -2
Chilly powder- 1 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Garam masala- a pinch
Rice flour- 1 tsp (optional)
Salt to taste
Curry leaves-a few
Coconut oil for frying

Clean  and de-vein prawns.If you like you can keep the tail intact. Marinate prawns and coconut together with chilly powder, turmeric powder,pepper powder,garam masala and salt and keep aside for 10 minutes. Just before frying mix in rice flour. This will help to bind the masala. Heat oil in a pan and add curry leaves,green…

Beans Cheruparippu Thoran

Beans Cheruparippu Thoran/Beans and Moong Dal Thoran
This is a delicious and healthy side dish for rice. It is stir fried beans with cheruparippu/moong dal and coconut.
Beans chopped- 2 1/2 cup
Cheruparippu/Moong dal cooked- 1 cup
Grated coconut- 3/ 4 cup
Onion- 1/2
Green chilly -3
Turmeric powder- 1/2 tsp
Chilly powder- a pinch
Cumin - 1/2 tsp
Garlic- 2 pods
Curry leaves- a few
Mustard - 1/2 tsp
Coconut oil- 3 tsp

Cook chopped beans and moong dal/cheruparippu separately.
Note; You can dry roast the moong dal till it is slightly golden and gets a nice aroma. This will enhance flavor and also keep it separated. Cook around 1/3 cup of cheruparippu with 1- 1 1/3 cup of water and a pinch of salt and keep aside.Use a wide mouth pot .Cook it till it is soft and still retains its shape and the dal remains separated from each other. Do not pressure cook itor it will get mashed up.

Cook beans along with salt and green chilly and sprinkle some water. Cook covered  in medium flam…

Gothambu Payasam

Gothambu Payasam
Today's recipe is gothambu payasam or cracked wheat payasam.It is a dessert made with winning combo..wheat,jaggery,ghee and coconut milk:). When ever it is celebration time like Vishu or Onam,I plan different types of desserts but end up making semiya payasam, because its my favorite and is real quick :) But recently cracked wheat payasam has gained importance in my list of delicious desserts.I had this payasam only twice and I love its taste.My mom makes certain snacks(nalumani palaharam) which combines wheat flour and jaggery. So I never had a doubt about the success of this recipe.It is a humble version of the rich ada pradhamam, yet its taste is irresistible.Try this,you will surely love it.

Cracked wheat/nurukku gothambu- 1 cup
Jaggery ( powdered)- 2 1/2 cup
(Adjust according to sweetness you prefer)
Coconut milk thick- 1 cup
Coconut milk thin- 2 cup
Cardamon crushed- 5-6
Raisins and cashew nuts- a few
Ghee- 3 tsp

 Wash cracked wheat nicely and c…

Chicken Shawarma

Chicken Shawarma
Today's recipe is a home made version of chicken shawarma. Shawarma is a popular sandwich of the middle east and is a favorite fast food. No one can resist this delicious sandwich of spiced meat wrapped in pita bread and drizzled with a delicious and tangy yogurt based sauce.The source of inspiration is Dedemed in youtube. I combined some recipes and ended up with a marinade flavor which my family enjoyed .The original meat used in shawarma is slow cooked chicken very similar to rotisserie chicken.But you will get almost the same results if you thinly slice chicken and use a grill pan. In the spice mix I used a little of sumac ( it is optional). It is part of middle eastern cooking and has a tart flavor and enhances the taste of seafood,meat and salads.Sumac has a very inviting fruit tart flavor which you will love,but if you do not have sumac you can very well substitute it with lemon.You can use either chicken or mutton and your own combination of salad vegetab…

Ulli Puli/Sweet and Tangy Onion Curry

Ulli Puli/Sweet and Tangy Onion Curry
Ullipuli/ulli curry is a tangy and spicy onion sauce with a touch of sweetness. The tangy taste is from puli/tamarind and the natural sweetness of pearl onions which is lightly enhanced by adding a little of jaggery, which is optional.It is a common sadhya recipe and is served as a thodu curry along with pickles like ginger, mango and lemon .It is very popular in central Kerala. The first time I tasted ullipuli was after my marriage. I first thought that it was inji/ginger curry as they looked very similar,but it tasted delicious. Give this recipe a try,you will surely love it.
Pearl onions/shallots thinly sliced- 3 cup
Sliced coconut pieces- 1/2 cup
Tamarind- lemon sized ball
Green chilly- 3
Ginger chopped- 1 tsp
Fenugreek seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Asafoetida- a pinch
Jaggery powdered- 2 tsp (optional)
Curry leaves- a few
Dry red chilly-2
Coconut oil- 2 tbs

Soak tamarind in h…


Samosa When it comes to deep fried snacks my favorite is samosa. There can be very few who can resist this spicy stuffed pastry. When ever I think of samosas I think of those street food vendors in India who sell the most delicious samosas ever.The taste of those samosa and the crispness and perfection of the pastry dough is really hard to recreate.  I tried making it several times and most experiments where disasters. I should admit that I learned it the hard way.The stuffing I have used here is a spicy and tasty potato peas combo.You can be creative with the filling There are different fillings both vegetarian and non- vegetarian,sweet and savory.

For the dough
All purpose flour/maida- 1 1/2 cup
Ajwain seed- 3/4 tsp
Ghee/oil- 2 1/2 tsp
( use ghee for better results)
salt to taste

For the filling
Potatoes- 2 medium
Green peas- 1/2 cup
Ginger chopped- 1 tsp
Green chilly finely chopped-3
Cumin seeds- 1/3 tsp
Chilly powder- 1/3 tsp
Coriander powder- 1/2 tsp
Amchur powder- 1/…
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