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Showing posts from May, 2012

Mushroom Rolls

Mushroom Rolls
This is a baked mushroom rolls and can be served as a snack or as an appetizer. The crust is the same a samosa dough but you can replace it with bread dough or puff pastry dough. The filling is a delicious and spicy mushroom masala with an extra crunch from toasted pine nuts.
For the dough All purpose flour/maida- 1 1/2 cup
Oil- 2 1/2 tsp
salt to taste

For the filling
Button mushrooms chopped- 2  cup
Onion- 1 small
Ginger garlic paste- 1tsp
Green chilly- 2 (finely chopped)
Pepper powder- 1/2 tsp
Garam masala- 1/2 tsp
Chopped parsley- a hand full
Grated cheese - 1/3 cup( optional)
Toasted pine-nuts-  3 tbs

To make the dough
In a bowl mix flour and salt together. Add  oil and mix and rub the flour with your fingers till it gets mixed uniformly with the flour and looks like a crumbly mixture. Sprinkle water and knead the dough( use between half to 3/4 cup). Make it little stiff dough and allow this to rest for one hour and keep covered with a moist towel.

To mak…

Fish Kurma

Fish Kurma
Today's recipe is fish Kurma.It is a mild and aromatic fish curry. It is not the traditional Korma where meat or vegetables are cooked in a rich yogurt and cream sauce.The base of this sauce is coconut and to add a rich creamy texture, I added a little of cashew nut and khus-khus/poppy seeds paste.  It taste very close to the Kerala fish molee and can be served with bread,appam or rice.

To marinate
Fish cut into cubes- 1 lb
(Here I have used King fish)
Green chilly  paste- 1 tsp
Ginger garlic paste- 1 tsp
Turmeric powder- 1/3 tsp
Lemon juice- 1/2 lemon
Salt to taste

For the gravy
Onion - 2 medium
Ginger- 1 inch thick
Garlic- 4-5 pods
Green chilly- 3
Coriander powder- 1 1/2 tsp
Coconut - 3/4 cup
Khus khus/poppy seeds- 3 tsp
Cashew nuts-6-8
Pepper powder- 3/4 tsp
Fennel seeds- 1 tsp
Whole garam masala- cinnamon stick 1 inch,
cardomon-2,cloves-4,star anise-1
Curry leaves - a few
Coriander leaves to garnish

Cut fish into cubes and marinate with the ingredien…

Mixed Vegetable Upma

Mixed Vegetable Upma
Today's recipe is a quick one. It is mixed vegetable upma, simple and delicious breakfast recipe or can be served as a quick and healthy snack.  I sometimes add a very little amount chopped pineapple, sweet plantains or dry raisins and a little coconut to my upma to give a sweet touch and flavor . Here I have added chopped pineapples around two to three tsp. It is optional and is just a flavor enhancer.

Sooji/semolina- 1 cup
Onion medium- 1
Ginger chopped- 1 tsp
Green Chilly-2
Mixed vegetables chopped-  1 cup
(carrots, green beans, green peas,2 tbs chopped pineapple)
Coconut shredded- 1/3 cup
Water- 2 1/2 cup
Salt to taste
Sugar- a pinch

Mustard seeds- 1/3 tsp
Urad dal- 1 tsp
Channa dal- 1 tsp
Cashew nuts- 5-6
Hing- a pinch
Curry leaves- a few

Heat a pan and roast sooji in medium flame for about 3-4 minutes or till it slightly changes color.

Heat oil in a pan and add mustard seeds and when it splutter add chana dal and fry for a few seconds fol…

Kalan- Sadhya Style

Kalan is a versatile vegetarian dish and is truly the pride of Kerala. It is one of the most important dish in the sadhya menu and if you are a sadhya lover,you can never say no to this dish.
It is made with common ingredients-vegetables,yogurt and coconut, but it has a unique taste and flavor and can be kept in room temperature for at least two weeks. It is a delicate cooking technique and the vegetables are slowly simmered and cooked in yogurt and the gravy is thick.
Kalan is a specialty in Central Kerala. It is also popular in South Kerala where it is a thinner gravy and is served over rice. I have already posted a  Kurukku kalan which is a more thicker version with chembu/taro. Traditionally the vegetables used in sadhya is plantains and yam/chena.

Plantain Raw- 1 medium
Yam/chena cut in cubes- 1 cup
Pepper powder- 1 tsp
Chilly powder-1/2 tsp
Turmeric powder- 1/3 tsp
Ghee-  2tsp
Curry leaves- a few
Salt to taste
Yogurt- 1/2 liter

To make a paste
Coconut- 1  1/2 cup

Crispy Fried Chicken Wings

Crispy Fried Chicken Wings
This is one of my favorites..good crispy fried chicken which is a little spicy too. Mostly I make curry, roast or bake chicken but once in a while it is fun to change it a bit.There is little garam masala and chilly powder to spice it up a bit and make it extra flavorful.This recipe is for all those fried chicken lovers out there :)
Chicken wings- 1 lb

To marinate
Ginger garlic paste-1 tsp
Chilly powder/paprika- 1/2 tsp
Pepper powder- 1/2 tsp
Chicken masala/Garam masala-1/2
salt to taste
Corn starch- 2 tbs

Milk- 1 tbs

All purpose flour- 1 1/2 cup
Garlic salt- 1 tsp
Onion powder- 2 tsp
Paprika- 1 tsp
Oil- 1 1/3 cup
(I used canola,you can also substitute with peanut oil)

Cut wings in  between the joint into two. Cut the tips off the wings at the last joint. Wash and pat dry using paper towel and keep the chicken ready.
Note: If you have time you can add buttermilk with the chicken and keep in fridge over night to make it soft and juicy in t…


Lamingtons are delicious cakes and has  its own beauty.Square pieces of sponge cake dipped in chocolate and coated with coconut is something that is irresistible. It is a simple cake.You can use any type of cake,white, sponge cake or pound cake,but just make sure that the cake has a firm texture and does not crumble when rolled  in chocolate frosting. In Australia there are flat baking pan called lamington pans,but I used the regular 8" square pan.Try this home made delicacy,you will love it..

Recipe adapted from here

For the cake
All purpose flour- 1 1/2 cups
Baking powder- 1 1/2 tsp
salt- 1/4 tsp
Egg -2
Butter - 1/2 stick
Sugar-3/4 cup
Milk- 1/2 cup
Vanilla essence- 2 tsp

Chocolate frosting
Icing sugar- 2 cup
Unsweetened cocoa- 3 tbs
butter 2 tsp
Milk- 1/3 cup

Desiccated coconut (unsweetened)- 1 1/2 cup

Baking the cake
Prepare pan and set aside.Use a 8" square pan. Grease and dust with flour.
Pre-heat oven to 350 degree F
Shift flour, baking …
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