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Showing posts from August, 2015

Chowari/Sago Pearls Payasam

Chowari Payasam
Happy Onam to all my friends and readers.
Payasam is very important for Onam Sadhya. If you like pal payasam and semiya payasam,you will surely love this payasam too. It is made with milk and chowari/sago pearls/ tapioca pearls. Sago turns translucent when cooked and also helps thickening up puddings. So it would be better to keep a thin consistency while cooking, as it will thicken as it cools down.This is a simple and easy to make  payasam/dessert and perfect for any occasions.
Ingredients Sago pearls- 1/2 cup
Whole milk- 4 cup
Condensed milk- 1 tin
Sugar-  2 tbs (adjust according to your taste)
Cashews and raisins- 1/4 cup
Cardamon powder-1/2 tsp
Ghee- 2 1/2 tsp Soak chowari/sago pearls for 3 hours. If it is small variety just wash and cook. In a heavy bottom pan add 5-6 cups of water and bring to a boil. Add the chowari and allow it to boil for two to three minutes, drain and add fresh batch of boiling water and continue cooking till it is clear and translucent.  S…

Mathuramulla Inji Curry/Sweet Ginger Curry

Mathuramulla Inji Curry/Sweet Ginger Curry
Mathuramulla Inji curry means sweet ginger curry/pickle. Inji curry is an exotic dish and indispensable part of Kerala Sadhya. Inji curry is  made with ginger and tamarind. Here I made the same recipe with a twist by adding dates to sweeten up the curry. The aroma of fried ginger,the heat of chilies, the and the sweetness and flavor of  dates is very appetizing .Try this recipe,you will surely love it.
Thinly sliced Ginger-2  cups
Chopped dates- 2 cup
Raisins- 10-12
Green chilly- 4-5
Shallots- 2
Chilly powder- 1 1/2 tsp
Fenugreek powder- 1/2 tsp
Tamarind- small gooseberry sized ball
Curry leaves
mustard seeds- a few
Salt to taste
oil for frying.

Clean ginger and chop it finely.Fry in oil till brown and crispy. If it is chunky sized make this into a course  powder using a mixer.
Add dates, raisins and  1/2 cup of tamarind pulp in a pan and simmer till the dates are soft.
Heat oil in a pan and add mustard seeds followed by curry …

Sabudana/Sago Pearls Vada

Sabudana/Sago Pearls Vada
Vadas are crispy fried tea time snacks. This is the first time I am making Sabudana/sago pearls/chowari vadas and found that they are relatively easy to make than parippu vada. I got this recipe idea from Vah chef you tube channel. I instantly fell in love this these vadas especially its spicy and crispy crust. Give this recipe a try,you will surely love it.

 Sago pearls- 1 cup
Potato- 1 medium
Green chilly- 2
Chili powder- 3/4 tsp
Green Chili- 2
Shallot- 2 chopped
Ginger- 1inch thick
Fennel seeds - a pinch
Hing- a pinch
Curry leaves
salt to taste
Oil for frying-1 cup

Wash and soak sago pearls/sabudana  for at least three hours and drain in a colander and set aside.

Wash and peel potatoes and using a grater finely shred it and add to the soaked and drained sabudana.

To this add chopped green chilly , chilly powder, hing, sliced shallots, ginger, curry leaves and fennel.
Heat oil in a fry pan or a heavy bottom pan.
Take lemon sizes balls of the mi…

Beef and Vegetable Stir Fry

Beef and Vegetable Stir Fry

Beef and vegetable stir fry is a filling meal with meat, vegetables and can be served over rice. It is also a quick fix lunch box idea. Try this with beef,chicken or prawns.

Beef - 1 lb cut into thin long strips
Vegetables- broccoli florets, bell pepper and mushrooms- 3 cup
Oil- 3tbs
(canola or sesame oil )
Soya sauce- 2 tbs
Dark soya sauce- 1 tbs
Chilly Garlic paste- 2 tsp
Ginger minced- 1 tsp
Ginger thinly sliced- 1 tsp
Garlic- 3 cloves
Rice vinegar- 1 tsp
Dark brown sugar- 2 tsp
Onion- 1 medium
Spring onions- 2 springs
Corn starch- 2 tsp
Sesame seeds and chilly flakes - a dash

In a sauce pan mix soya sauce, dark soya sauce, chilly garlic sauce, brown sugar, vinegar , minced ginger and 1/3 cup of water.  Heat this mixture in medium low heat for about two minutes and set aside.
In another bowl mix corn starch with two tsp of water and set aside.
Heat oil in a large pan or work to medium high. When it is smoking hot add the mushrooms, diced on…

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste

Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…

Vella Manga Curry

Vella Manga Curry
Vella manga curry is side dish made with green mango and yogurt. It looks like a pachadi but  has a distant taste of kadumanga or mango pickle served for sadhya. I had a faint memory of  this sadhya dish which I tasted years back. At that time I thought that it was kadumanga achar mixed with some yogurt. I have been searching for this recipe and recently fond in an old cook book. If you are looking for Sadhya recipe with mangoes for Onam, give this recipe a try. You will surely love it.
Ingredients Green mango chopped- 1 cup Green chilly-2 Chilly powder- 1/2 tsp Fenugreek powder- 1/4 tsp Mustard seeds- 1/2 tsp Grated coconut- 3 tbs Yogurt- 3-4 tbs salt to taste
To temper Curry leaves - a few Dry red chilly-2 Mustard seeds- 1/3 tsp oil as needed
Peel the skin of the green mango and chop into small pieces less than half inch thick cube.Mix this with chilly powder, fenugreek powder,chopped green chilly, salt and set aside for half an hour. Make a fine paste of coconut a…

Achinga Payar Chemmeen Theeyal

Achinga Payar Chemmeen Theeyal
Achinga payar or yard beans and prawns is a delicious combo. This is the first time I tasted this theeyal and fell in love with it. I got this recipe from an old Vanitha mazagine in my mother in laws collection and thought I should give it a try.Theeyal is a spicy, tangy coconut and tamarind based based dish and its wonderful aroma comes from roasted coconut. This chemmeen/prawns is a great side dish for rice or pathiri.

Prawns- 1 lb
Yard beans 12-15 beans
Pearl onions- 2 cups
Coconut-1 cup
Ginger- 3 inch thick
Green chilly- 2
Chilly powder-  1 1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/2 tsp
 Fenugreek powder- 1/2 tsp
Tamarind- one lemon size
mustard seeds- 1/2
curry leaves
Salt to taste

 Clean prawns and set aside. Thinly slice shallots and ginger.Chop yard beans into one inch thick pieces.
In a fry pan pour two tbs of oil and fry yard beans till it gets slightly crispy. Add salt to taste and stir well. Drain and set this as…

Chana Dal Burfi

Chana Dal Burfi
Chana Dal Burfi is quick and yummy sweet with the  lentils and coconut. Burfi is Indian fudge and there is a range of flavors to try. It is easy to put together and I make them on special occasions like Diwali. I have tried coconut, mango and chocolate burfi. This is the first time I tried with dal.This is an easy version with condensed milk. I found this recipe in you tube and gave it a try.
Chana Dal- 1 cup
Grated coconut- 1/2 cup
Condensed milk- 1tin
Milk- 1 1/2 cup
Ghee- 2 tbs
Cardamon powder- 1/2 tsp
Almonds/cashew nuts or pistachios- 2 tbs

Soak chana dal for 4-5 hours. Cook dal with milk till it is soft. Transfer to a blender and make it into a paste.
Heat ghee in a pan and roast the almonds and cashew nuts till golden brown. Remove from ghee and keep aside.
 In the same pan pour the dal paste and roast till there is a nice aroma or till it changes color.Add grated coconut and condensed milk and stir for 8-10 minutes. At this stage of cooking it wil…

Spicy Salmon Fish Fry

Spicy Salmon Fish Fry
Spicy salmon fish fry is a perfect accompaniment with rice and rasam. The marinade for this fish is spicy and flavorful with garlic and fennel. Try this you will surely love it
Salmon- 1 pound
Chilly powder- 3/4 tsp
Turmeric powder- a pinch
Pepper powder- a pinch
Ginger garlic paste-1/2 tsp
Lemon juice- 1/2 lemon
Fennel seeds- a few crushed
Dry red chilly- 1
Whole garlic- 2
salt to taste
oil for frying

Crush 2 cloves of garlic, fennel seeds, dry red chilly and cloves using a mortar and pestle and keep aside.
Mix chilly powder, turmeric powder,pepper powder,ginger garlic paste and salt and lemon juice into a smooth paste. Apply this on the fish and let it  marinate for five minutes. When it is time to fry dab the crushed masala on top of the fish and press so that it sticks on the fish.
Heat oil in a pan and fry fish in medium flame.Fry till fish is crispy and browned up and then flip over and fry the other side till it is done. Serve warm …

Cream Puffs With Chocolate-Orange Mousseline Filling

Cream Puffs With Chocolate-Orange Mousseline Filling
 This is an easy citrus flavored chocolate dessert that is rich enough to please both young and old. It is individual bite size portions and is perfect for party and get together. This is a quick version made with store brought puff pastry cups as base  and a custard, whipping cream filling. If you do not have pastry cups, you can cut pastry sheets into desired shapes and sizes. This filling is versatile and can be used for tarts or as pastry filling.
Puff pastry cups- 12
Orange juice- 1/4 cup
Orange marmalade- 1 tbs
(or use orange zest)
Milk- 3/4 cup
Egg yolks-2
Sugar- 1/4  cup
Semi sweet chocolate- 3 oz.
Corn starch- 1 1/2 tbs

Whipping cream- 1/3 cup

 Thaw puff pastry cups as per package instructions. If using pastry sheets cut into circles and using a smaller cookie cutter make an impression in the center. Bake till golden brown and allow to cool. You can pull out a little of the center to create a cup.
To make the fi…

Coconut Almond Cookies

Coconut Almond Cookies
Coconut almond cookies are addictive and yummy cookies/biscuit with a  light melt in mouth texture.
This recipe is egg less. I used organic coconut flour and all purpose flour. You can substitute with other grain flour  for gluten free cookies. Since this was the first time baking with  coconut flour I did not try a gluten free recipe. I will try more cookie recipes will this flour and will update later. The flavor of coconut flour and butter the crunch of sweetened coconut and almonds make this a yummy treat. Try this hope you will all enjoy!

All purpose flour- 3/4 cup
Coconut flour-1 1/4 cup
Powdered sugar- 1 cup
Sweetened dessicated coconut 1/2 cup
Chopped Almonds- 1/2 cup
Baking powder- 1/2 tsp
Baking soda- 1/2 tsp
Salt- a pinch
Butter- 1 stick
Vegetable oil- 3 tbs
Vanilla essence- 1/2 tsp(optional)

 In a bowl add flour, coconut flour, powdered sugar, baking powder, baking soda and salt. Whisk it together till well combined.Add room temperature b…

Vada Masala

Vada Masala
Vada Masala is made with fried urad dal batter like the medhu vada. It is fried dumplings sauteed with caramelized onions and garam masala. It can be served as a snack or appetizer. You can also try this with left over urad dal vada.
For the Vadas
Urad dal- 3/4 cup
Green chilly- 2 shallot-1 Ginger- 1/2 tsp chopped
Oil for frying
For sauteing
Onion chopped- 1 medium
Ginger and garlic chopped- 1 tbs
Kashmiri Chilly powder- 3/4 tsp Tomato paste- 3 tbs
Pepper powder- a pinch
Turmeric powder 1/3 tsp
Garam Masala- 1/2 tsp
Curry leaves- a few Chopped coriander leaves- 2 tbs
To make the vadas
Soak black gram for 4 hours and strain.Grind into a fine paste without adding water.
Add chopped chilly, sliced shallots, minced ginger,salt and mix well.
Heat oil in a pan and take small spoon full of batter and drop little by little into the oil. Try to make small ball vadas.Fry in batches till it is golden brown and set aside.  Heat oil in a pan and saute onions, curry lea…
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