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Showing posts from November, 2010

Award Time!!!

I am so happy and thrilled to receive "The One Lovely Blog Award " from my dear friends in blog world. I feel honored and I  accept their love and appreciation with wholehearted delight.
Thanks Santosh,Kurinji,Shobha, Soumya,Love and Priya Sreeram for the One Lovely Blog Award.
Thanks Kavitha for sharing with me " The Sunshine Award" and also for the tagged award.There is no need of any special introduction of these talented bloggers. Through their enthusiasm and devotion they have created beautiful spaces where most of us including me are frequent visitors. If you have not yet, do visit and you will be amazed at their collection of unique mouthwatering  recipes.

.Thanks Santosh and Love

Thanks Kurinji and Priya Thanks Shobha,and Soumya

Thanks Kavitha

Kavitha has also tagged me along with seven other bloggers, which also includes eight questions to be answered. Thank you so much dear..will post that soon.
With great pleasure I would like to share this with twelve of …

Sweet Potato Ishtu

Sweet potato Ishtu ( Kerala Stew) is an ideal side dish for appam, idiyappam and chapathi.Ishtu is a mild and delicious potato preparation in a rich  coconut gravy. I replaced potatoes with sweet potatoes and the result was a delicious and slightly sweet gravy with a beautiful refreshing color. Try this recipe, you will surely love this.

Sweet potatoes- 2 medium size
Coconut milk thin- 1 cup
Coconut milk thick- 3/4 cup
Onion- 1
Green chilly-   3-4
Ginger- 1 inch thick
Cinnamon- 1 inch thick
Cloves- 3
Cardamon- 2
Curry leaves
salt to taste

Peel and cut cooked sweet potatoes into small cubes and onions into thin slices. Heat oil in a pan and add the whole spices and saute for a few seconds and add onions curry leaves and silted green chillies. Saute for a minute till the onions gets sweated and not brown. Add the cooked sweet potatoes salt and the thin coconut milk. Cook the sweet potatoes in medium flame for two to three minutes till it can be mashed up a bit and the sauce attains a thicker c…

Meen Achar/Fish Pickle

Meen achar is spicy  and delicious fish pickle which is easy to make and can be preserved in refrigerator for more than a month. This recipe is for all those spicy pickle fans like me and this truly is my favorite pickle. You can also use the same recipe to make prawns pickle. This is my mothers treasured recipe. You can use any fish without bones, but king fish is the best for this recipe

Boneless fish - 1 1/2 lb
Ginger- 3-4 inch thick
Garlic- 2 whole( 25-30 pods)
Green chilly- 10-15
Chilly powder- 3- 4 tsp( adjust as per taste)
Turmeric powder-3/4 tsp
Mustard powder- 1 1/2
Mustard seeds- 1 tsp
Fenu greek powder- 1 tsp
Clove- 5-6
Vinegar- 1/2cup
Curry leaves
Salt to taste

Cut fish into small cubes and drain out all excess moister( use paper towel if necessary). Marinate for 10 minutes with turmeric powder, one tsp of chilly powder and salt. Fry this in oil till cooked evenly.Drain and set aside.
Using a mixer crush ginger, garlic, cloves, green chilly and curry leaves. Do not m…

Ethakka /Plantain and Vanpayar/Red beans Thoran

Ethakka and  vanpayar or red beans together forms a delicious combination for thoran. Thoran is a Kerala style stir fry of veggies with coconut and forms a quick side dish for rice. Ethakka is one of mallu's favorite veggie  and is commonly grown in the backyards of almost every home. There are variety of dishes and this recipe is simple, quick and healthy.

Raw Plantain- 2
Cooked red beans- 1 cup
Coconut - 1/2 cup
Turmeric- 1/3 tsp
Cumin powder- 1/3tsp
Onion- 1 small
Green chilly3-4
Garlic -2 pods
mustard seeds- 1/3 tsp
Dry red chilly-2
Salt to taste
Curry leaves

Cook red beans and ethakka separately. Soak beans for two hours and then cook adding water a little above the soaked beans.
This can be done in advance a day before or you can make this thoran with left over beans
Peel and chop ethakka/plantain into small  peices.Cook it by adding 3/4 cup of water, salt, one tsp of oil ( to prevent it from sticking to the bottom of the pan) and green chilly and set aside.
Note: adding a …

Mutton Stew

Mutton Stew is a traditional breakfast recipe of Kerala and is a great accompaniment with appam, palappam and idiyappam. It is mutton and potatoes stewed in coconut milk and flavored with whole spices. This light stew may not look very appetizing but its mild flavor and taste is a delight to the palate. I have just used potatoes and mutton, but you can also add in other veggies like carrots. You can also add Vinegar,but it is optional.

Mutton- 1  lb
Potato- 2 small
Onion thinly sliced- 2 medium
Ginger- 1 inch thick
Garlic- 3-4 pods
Green chilly- 7-8
Thick coconut milk- 1 cup
Thin coconut milk- 2 cup
Cinnamon- 1 stick
Clove- 4-5
Whole pepper- 8-10
Fennel seeds- 1/2 tsp
nutmeg- a pinch
Mustard seeds- 1/2 tsp
Curry leaves
salt to taste
Ghee- 1 tsp

In a pan or a pressure cooker heat oil and add in whole garam masala ( Cinnamon, Cardamon, clove, pepper and fennel seeds) Once there is a nice aroma add in thinly sliced onions and saute for a few seconds( just sweating the onions)and …

Apple Crumble

Apple Crumble is a delicious dessert. It is simple, tasty and easy to put together and is a sure winner. It will never let you down especially if you serve in parties topped with vanilla ice cream, whipped cream or custard sauce. You can also use a wide range of fillings to make crumbles. My son especially loves apple crumbles- a  little tart and a little sweet.

Apples- 4
Light Brown sugar- 3 tsps
Butter- 1 tsp
lemon zest- a pinch
Cinnamon powder- a pinch
Flour- 1 tsp

All purpose flour- 1 cup
Rolled oats- 3/4 cup
Butter- 6 tsp
Sugar or light brown sugar- 1/2 cup
Cinnamon or nutmeg-1/2 tsp
Chopped pecans- 1/2cup

Peel and core apple and dice into thin slices.Heat a pan and add in butter and sugar and allow to melt and lightly caramelize. Add in apples and allow it to get well coated and fry for a few minutes. Add in cinnamon and switch off the fire before it becomes marshy Sprinkle the flour and toss the mixture. Spread this mixture on a prepared greased baking pan and allow to …

Paneer Rice

Paneer rice is a quick and easy rice especially if you have sudden guests or a potluck party. It is a delicious milky flavored rice with soft melt in mouth cubes of fried paneer and would be loved by both vegetarians and non-vegetarians alike. You can also add in carrots, capsicum, peas or any other veggies to make it extra special and look even more appetizing.

Rice- 2 cups
Water - 4 cup
Cloves- 2
Cardamon- 2
Cinnamon-  1 stick
Salt to taste

Paneer- 250 grams
Tomato Puree- 1 cup ( optional)
Green peas- 1/2 cup
Onion- 1 medium
Ginger - garlic paste- 1 1/2 tsp
Turmeric powder- 1/3 tsp
Green chilly- 4
Garam masala- 1/2 tsp
Coriander leaves to garnish

Sock rice for half an hour. Bring four cups of water to a boil and add the whole garam masala , salt and rice and cook till it all water is evaporated and the rice is fluffy.
Cut paneer into cubes and fry them lightly and keep aside. In the same pan saute onions till golden brown and add ginger- garlic paste, green chilly and saute till the raw…

Chemmeen Vada/Prawns Cakes

Chemmeen Vada is a quick and easy appetizer. It is spicy and delicious. Both my mother and mother-in -law make these patties and I love both versions. It is made  by grinding cooked prawns into a coarse paste  and then shaped into the form  of vada or patties and then fried.

Prawns - 1 lb
Shallots- 5-8
Ginger- 2 inch thick
Green chilly- 5-6

Chilly powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam Masala- 1/2 tsp
Bread slices-2 
Egg white-1
Oil- 3-4 tsp
salt to taste

Clean prawns and rub in turmeric powder and salt and cook  covered in a low flame and get it half cooked. Do not add water as the prawns will get cooked in its own water. ( you can also do the uncooked version. Follow the same method with raw prawns but make thinner patties instead)
Now in a mixer add all ingredients,  except oil and make a coarse paste. Soak bread in water for a minute,squeeze off the excess water and mix with the prawns along with egg white. Take small balls and flatten them between your palms. Heat oil in p…

Kozhi thoran/Chicken Thoran

Chicken Thoran (updated pic)
Chicken Thoran is a delicious and aromatic side dish and is a traditional Kerala recipe. It is a very popular dish in southern part of Kerala, the region adjoining Trivandrum. It is boneless stir fried chicken with grated coconut and spices. You can use very small pieces of chicken or chunks just like the size of chilly chicken  to make this dish.This dish no doubt is an example of the richness and  flavors of traditional Kerala cuisine. It is a great accompaniment with rice and pulisherri.

Chicken boneless- 1 lb
Shallots- 10-15
Onion- 1 medium
Ginger - 1 inch thick
Green chilly-5
garlic 2 pods
Curry leaves- 2 springs
Coconut grated- 3/4 cup
Chilly powder- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Garam Masala - 1 tsp
Mustard seeds
salt to taste

Clean and cut chicken into small pieces. Crush coconut, chilly powder, curry leaves and two pods of garlic using a mixer and keep aside. Crush shallots, ginger, green chilly and cut onion into thin slices. 
In a heavy b…

Sandesh and Happy Diwali

Dear Friends Happy Diwali !

May this festival of lights bring in loads of happiness and joy to all of you. On this festive happy  occasion I made this popular delicious sweet... Sandesh

Fresh Paneer or Ricotta Cheese- 2 cup
Sugar- 1 1/2 cup
Cardamon- 1/2 tsp
Ghee- 1 tsp (optional)

You can use fresh home made paneer or ricotta cheese for this recipe. I used ricotta cheese. Bring it to room temperature and knead it like a dough till it becomes smooth.  Add in sugar and continue to knead for another minute.Mix in cardamon powder. Heat a non stick pan and add this mixture and cook in a low heat. The sugar will dissolve . Continue to stir for 4-5 minutes till it becomes one mass and starts leaving the sides of the pan.Add a tsp of ghee if you feel that it is sticking to bottom. Do not allow it to change color or cook paneer too much, It should remain a little soft. Let it cool down and then again knead as you did in the beginning. Make small ball and garnish with nuts or sweetened fr…

Asparagus Pachadi

This is a pachadi that I tried recently with asparagus. Pachadi is a yogurt based side dish. There are popular yogurt based dip sauces for asparagus which is usually made with yogurt, herbs, prepared mustard and sometimes even garlic is added for extra flavor. Does that not sound somewhat similar to the pachadi ingredients. So  just gave this a try and my family really enjoyed. It has a unique flavor and taste which you will surely love. You can either stir fry and add to the prepared gravy or you can boil or steam the asparagus.

Asparagus - 1 bunch
Coconut- 4-5 tsp
Yogurt-  1 1/2 cup
Cumin- 1/3 tsp
Mustard - 1/2 tsp
Green chilly- 2
salt to taste
Garlic- 1 pod

Red chilly- 2
Curry leaves
Mustard seeds 1/3 tsp

Stir fry chopped asparagus along with green chilly and salt for a minute in medium heat.
Make a fine paste of coconut, mustard seeds and cumin and finally add crushed garlic. Mix in the yogurt and add into the cooked vegetable. Put it back in the stove and simmer Check salt as …

Crab/Njandu Masala Fry

Crab/njandu Masala  is a peppery spicy seafood delicacy. Even though a sea food lover I confess that cleaning and breaking the shells of crab is still a tough job for me and definitely I got a little help from hubby dear :). There are many who keep away, but believe me it is one of the yummiest sea food. Try this recipe,you will surely love this.

Crab- 2 lb
Onion- 1 large
Shallots- -6-8
Ginger- 2 inch thick
Garlic- 8-10
Green chilly-2
Chilly powder- 1 1/3 tsp
Pepper powder- 1 tsp
Garam Masala - 3/4 tsp
Turmeric powder- 1/2 tsp
Curry leaves
Salt to Taste

Clean Crab,remove the shells and cut off the legs. Cook crab with turmeric powder, pepper powder, 1/3cup of water and  salt ( be careful with salt ,add only little salt first and adjust according to taste). Crab will also shed its own water. Do not make it dry,just leave a little of the juice
Crush onion, shallot, ginger, garlic, green chilly and curry leaves. Heat oil in a pan and fry this mixture till golden brown. Add a pinch of t…
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