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Showing posts from October, 2010

Potato and Carrot Stew

Potato and carrot stew goes well with appam, idiyappam and chapatis. This is a simple and delicious recipe which is somewhat similar to the Kerala potato ishtu. It is potatoes cooked in a thick creamy coconut sauce. It has a mild and delicate flavor and is less spicy.

Potatoes- 3 medium
Carrots -  2 medium
Onion-      1
Green Chilly- 3
Ginger-  1 inch thick
Fennel seeds- 3/4 tsp
Turmeric powder- 1/2tsp
Thick Coconut milk- 1 cup
Mustard Seeds- 1/2 tsp
Dry Red chilly- 1
Curry leaves
Salt to taste

Chop potatoes and carrots into one inch thick pieces and onions into thin slices. Mix potatoes, onion, carrot,green chilly, ginger, fennel seed powder, turmeric, salt and one cup of water and cook till vegetables are soft. Stir in thick coconut milk and allow to simmer for a minute. In a seperate pan heat oil and add mustard seeds and when it crackles add red chilly and curry leaves and fry. Add this to the stew and serve warm with appams or idiyappam. If you make it a lesser…

Coconut Ladoo

Delicious coconut balls is a true relish for sweet lovers. It has the rich flavor of coconut and cardamon. Easy to prepare sweet it hardly takes 10 minutes to put together. It is best when served warm and fresh. One of my friend loves it as a chilled  dessert. Here is the recipe.

Shredded Coconut- 2 cups
Sweet Condensed milk- 1 cup
Milk- 1/2 cup
Sugar - if you need extra sweetness
Cardamon powder- 1/2 tsp
Ghee- 2 tsp
Cashew nuts chopped- 2 tsp
Sweetened coconut powder- 1/4 cup

Heat a heavy bottom pan and add ghee and coconut. Roast them for a few seconds till there is a slight change in color. Do not allow the coconut to change color to brown. Add in half cup of milk and allow to cook. Now add in the condensed milk and cardamon and stir well. From a loose mass the mixture will get thick and form a single mass. Continuously stir in till the mixture leaves the edges of the pan. Spread it on a greased tray and allow to cool a bit or till it is safe to handle. make small balls or lado…

Kerala Chicken Curry/Home Style Chicken Curry

Kerala Chicken Curry
Spicy chicken curry is a great accompaniment with rice, appam or chapati.This is the home style chicken the first chicken curry that mom taught me. Sometimes we used to call it standardized regular curry, which she makes every Sunday and it is only occasionally that she experiments with other chicken recipes. Sometimes myself and Sisy would sit with grim faces and declare that we are bored with this regular curry. Today far away from home in a foreign land I am trying to recreate her recipes, but only with partial success-mom's chicken curry is really special. Try this simple, spicy and aromatic Kerala style curry,you will surely love this .


Chicken- 1 1/2 lb
Onions-   2 medium
Shallots-  15-20
Green Chillies- 2
Ginger  -   2 inch thick
Garlic-      8-10
Tomato    1
Curry leaves
Salt to taste

Spice Mix
Chilly powder- 1 tsp
Kashmiri chilly powder-  1 tsp
(  piriyan mulaku powder)
Coriander powder- 2 1/2 tsp
Pepper powder - 1/2 to 3/4
Turmeric powder- 1/2 t…

Carrot Rice

Carrot rice is another flavorful one pot quick meal. This is a simple but delicious rice similar to the pulao. Carrot and rice was cooked together. You can also cook them separate , make the masala and finally blend like the fried rice. What attracted me to this rice is its simplicity and unique aroma.

Basmathi Rice-2 cup
Carrot grated- 1 1/2 cup
Water- 4 1/3 cup
Onion chopped- 1 medium
Green Chilly- 4
Ginger- 1 inch thick
Bay leaf- 1
Cinnamon- 1 inch thick
Clove- 2
Fennel Seeds- a pinch
Cashew nuts- 6-7
lemon juice - a few drops
salt to taste

Heat oil/ghee in a pressure pan and add in the whole garam masala and saute till a nice aroma comes and add cashew nuts and fry till golden brown. Add onions , green chilly,salt and ginger and saute till it becomes golden brown. Add in the grated carrot and stir fry. Add rice and allow the masalas and oil to get coated and finally add water and when it starts to boil close the lid.After the first whistle reduce the flame to m…

Potato Fry

Simple potato fry is a great side dish with rice and hot rasam. I have used boiled baby potatoes in this recipe but you can also use the regular ones. This pan- fried spicy potatoes is really delicious comfort food.

Baby potatoes- 10-12
Chilly powder - 1 tsp
Turmeric powder- 1/3 tsp
Tandoori masala- 3/4 tsp
Fennel powder- a pinch
lemon juice- a few drops
salt to taste
oil -2-4 tsp
corn starch or all purpose flour- 1/3 cup
Chopped green onions and coriander leaves for garnish

Clean potatoes and gently pierce each several times with a fork or just a tooth pick. Boil and cook potatoes with salt and enough water. Once cooked and ready to handle, peel off the skin, make a paste of the masalas the lemon juice except corn starch and gently apply on the potatoes. Let it marinate for half an hour. Heat oil in a fry pan. Put the corn starch in a zip lock bag (or on a flat plate and roll the potatoes ). Shake the potatoes in corn starch, shakes off the excess flour and fry for two to three mi…

Rava Kesari

Rava Kesari has always been one of my most favorite sweet. This soft melt in mouth dessert is much loved and  is  considered as an auspicious prasadam or a  halwa  and in several regions it is served along with breakfast. This is a quick and easy recipe.

Rava or Sooji- 1 cup
Sugar- 1-11/2cup
(best is double the amount of sooji)
Water- 2 1/2 cups
(or half water and half milk)
Ghee- 1/2 cup
few drops of food color
Cashew nuts

In a heavy bottom pan heat one tsp of ghee and fry cashews till golden brown and raisins till they fluff and keep aside. Roast rava till it starts changing color to golden or till there is a nice aroma . Keep this aside. 
Bring water to boil and add food color and now add in the rava. Sprinkle and spread out evenly. At first it will look like lot of water. But will start to thicken in a minute. So at this stage mix well to avoid lumps and close lid just for a few seconds.Remove lid and  continuously stir till water evaporates and all comes t…

Egg Roast

This is a Kerala style egg roast which is a popular breakfast side dish. It goes well with appam and idiyappam. It can also be served with naan and chapati's. It is spicy and delicious egg curry.

Egg- 4
Onions- 3 
Tomato -1
Green chilly slit- 2
Ginger - 2 inch thick
Garlic- 4-5
Curry leaves
Garam Masala- 3/4 tsp
Chilly powder- 1 tsp
Turmeric powder- 1/3 tsp
Pepper powder- 1/2 tsp
Coriander powder- 2 tsp
salt to taste

Chop onions into thin slices, chop ginger and garlic and slice tomatoes.
In a pan heat oil and saute ginger, garlic and green chillies.Add onion and salt and saute till it evenly fried and brown( not golden brown). Be patient here, onion should not get burned use only medium heat. Add tomatoes and saute till it get soft and cooked. Mix chili powder, garam masala turmeric,pepper and coriander powder with a little water( 3-4 tsp) and add into the onion tomato mixture. Fry till oil separates. Now pour in 1/2 cup of water and add cooked or hard boiled eggs and close w…

Fried Cake

Fried cake  is deep fried sweet dough and has a crispy outer and a soft bread like texture in the inside. sprinkle powdered sugar or cinnamon sugar while it is still warm. This is a perfect tea time snack.

All Purpose Flour- 2 cups
( I used three egg whites)
Dry active yeast - 1 tsp
Sugar- 1/2 cup
Butter- 2 tsp
Cardamon-   6-7
Nutmeg -1/4 tsp
salt- a pinch
thick coconut milk 1/4 cup( optional you may also use water)
oil for frying

Combine well all the dry ingredients flour,salt,cardamon and nutmeg and dry active yeast
Beat egg yolk and white separately. Make sure the white are light and fluffy. Add sugar and beat well. Mix in the flour little by little to form a thick dough just like you do for chapati. Mix coconut milk---spoon in little by little only if  you feel that the dough needs a little more moister. Set this aside for at least  two hours. Roll the dough log shapes and tie it into a knot, or flatten and cut into desired shapes.Deep fry in hot oil. It will double its size.…

Chilly Fish

Chilly fish was an instant hit at home which I served with fried rice. This can be served as a starter too. It is definitely inspired by the Indo-Chinese version where the fish is deep fried and then added into a spicy chilly sauce. This is a quick and easy to make recipe. You can use any fish like King fish,Salmon,Grey sole or Cat fish.


To fry
Fish boneless- 1 lb
Soya sauce- 2 tsp
Chilly powder- 1/2 tsp
pepper powder-1/2 tsp
salt to taste
flour- 3 tsp
corn flour- 2 tsp
oil for frying

For the sauce
Soya sauce- 1 tsp
Dark soya sauce- 1/2 tsp
Oyster sauce- 1 tsp
Chilli sauce- 2 tsp
Stock or water - 1 cup
Corn starch- 1 tsp

Onion - 1 medium
Bell pepper -1 or a combination of different colors
Dry red chilly- 2
Garlic- 3 pods 
Ginger- 1 inch thick
Chopped green onions- a hand full

Clean and cut fish into medium sized cubes and marinate it with soya sauce, chilly powder, pepper powder and a pinch of salt for 10 minutes. Make a thick batter with the flour and dip the fish pieces one by one and deep…

Yellow Rice

This is the first time that I prepared this aromatic yellow rice at home. This is a simple rice dish with a great blend of spices. The first time I read the recipe I felt it was closer to lemon rice, minus tangy taste. But when I made this I really enjoyed its delicate and unique flavor -the aroma of spices,roasted cumin and coconut. I added green peas quite generously ( gave a greenish yellow color to my rice) as my sunny boy loves it. It is just optional. Here comes the recipe.

Basmathi Rice- 2 cups
Green peas- 1 cup
Salt to taste
Water- 4 1/2 cups

Turmeric- 1/2 tsp
Dry red chilly -2
Green Chilly-2
Onion- 1/2 an onion
Cinnamon stick- 2 two inch piece
Clove- 4-5
Cardamon- 3
Black Jeera- a pinch
Cumin seeds- 1 tsp
Hing- 1/3 tsp
Ginger chopped- 11/2 tsp
Dry coconut- 2 tsp
Coriander leaves
Ghee- 1/2 tsp

Cook rice in four and half cups of water along with green peas, salt till all the water is evaporated.

Heat oil in a pan and add ginger and dry red chilly saute till the raw flavor disappe…
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