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Showing posts from April, 2011

Meen Manga Curry/ Fish Raw Mango Curry

Meen manga curry
This is a traditional fish curry of Kerala which is spicy, sour and flavorful and raw mango is used as flavoring and souring agent instead of tamarind or kudampuli. This is is common curry back home especially when mangoes are in season and for the rest of the year sun dried mangoes( Ada Manga) are used to make this curry. King fish,mackerel,sardines, prawns all taste delicious with mangoes. This curry is a quick version.You can grind shredded coconut into a fine paste and use in this recipe which gives a thick creamy gravy or just use thick coconut milk

Fish - 1 1/2 lb
( I used king fish)
Mangoes diced- 2 small
Shallots- 8-10
Ginger- 2 inch thick
Green chilly-2
Turmeric powder- 1/2 tsp
Chilly powder- 1 1/2 tsp
Fenugreek powder- 1/3 tsp
Thick coconut milk- 3/4 cup
 Thin coconut milk- 1 cup
( If using shredded coconut 3/4 cup)
Mustard seeds- 1/2 tsp
Dry red chilly-1
Curry leaves
Coconut oil

Clean and cut fish and keep aside.
Heat oil in a pan and add m…

Mint Prawns Rice

This rice tastes really good and has the tempting and refreshing flavor of mint. This spicy seafood rice is just a twist to my family favorite recipe of prawns pulao..I was a little bored to cook on Sunday evening and thought of making a mint pulao and fried prawns and ended up with this recipe. But it tasted delicious with the fragrance of fresh mint, spices and prawns together made this an aromatic and delicious rice recipe and was perfect with cucumber raita.

Basmati rice-  1 1/2 cup
Prawns- 15 nos
fried onion- 1/2 cup
(I used store brought ones)
Mint leaves- a hand full
Carrot chopped- 1/2 cup
Jalapeno peppers-3
Green chilly- 2
Ginger -1 inch thick
Garlic- 3 pods
Thick coconut milk- 1/3 cup (optional)
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
lemon juice- 1/2 lemon

Make a fine paste of  mint, jalapeno peppers, green chilly and fried onion( I used store brought can also fry onions till crispy or just avoid it here ). Chop ginger, garlic and carrots a…

Vazhuthananga Urulakizhangu Curry/ Brinjal Potato curry

Vazhuthananga urulakizhangu curry or  Brinjal Potato curry is a yummy side dish for rotis/chapathis or rice.This is my moms recipe, she learned it from one of her Telugu friends. I believe it was originally the stuffed brinjal recipe which she modified as a side dish for chapatis.It is lightly fried brinjal and potatoes in a spicy and tangy sauce,flavored with roasted coconut and sesame seeds.Try this you will surely love this.

Baby Brinjal-8-10
Boiled baby potatoes-8-10
( You can also use the larger ones)
Onion chopped- 1 medium
Ginger garlic paste- 1 1/2 tsp
Chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Coriander powder-1 tsp
Garam masala- 1/2 tsp
Sesame seeds-2 tsp

Grated coconut- 3 tsp
Curry leaves
Salt to taste

Slit baby brinjal into four keeping the stem intact. Rub a little of salt in between and shallow fry this in a little oil in medium heat till all sides are equally roasted. Keep this aside.
Boil potatoes and peel off the skin and cut into half.

Masala Egg Fry

Spicy masala egg fry is a quick and easy lunch box fix. It will also come handy especially if you have sudden unexpected guest at home. This can be served as an appetizer or as a side dish for rice. All you need to do is take hard boiled eggs coat them with marinade and lightly shallow fry. My mom used to make this for my lunch box along with tomato chutney and coconut rice or jeera rice and was my favorite combo.

1)Hard boiled eggs-4
Chilly powder- 3/4 tsp( as per taste)
( or pepper powder- 1/2 tsp)
Turmeric powder- 1/3 tsp
Ginger garlic paste- 1/2 tsp
Corn starch- 3/4 tsp
salt to taste

2)Onion- 1 medium
Ginger- 1 inch thick
Garlic - 3 pods
Garam masala- 1/2 tsp
Curry leaves- a few
Spring onions or coriander leaves- a little
lemon juice- a few drops(optional)
oil for frying
Salt to taste

 Cut hard boiled eggs into two. Make a paste of all those ingredients listed under one and apply on the eggs. Heat frying pan and pour one tsp of oil and layer the eggs and fry on b…

Strawberry Streusel Cake

This is a versatile coffee streusel cake, flavorful and buttery with a sandwiched layer of fresh strawberries and finally topped with cinnamon flavored crumbly crust.The streusel or the sprinkle is flavored with butter and cinnamon and nuts. Give this recipe a try,you will surely love it.

For the topping
Flour- 1/2 cup
brown sugar- 1/2 cup
butter- 3 tsp
cinnamon- 1/2 tsp
chopped pecans 1/2 cup
Strawberry 8-10

For the cake
Flour- 1 1/2 cup
baking powder 1 1/2 tsp
salt- 1/2 tsp
Unsalted Butter -1/2 stick
Sugar- 1/2+ 2 tsp
vanilla essence- 1 tsp
sour cream- 1/3cup

Pre- heat oven to 325 degree F. Prepare cake tin by greasing and then dusting with flour.

To make streusel topping,mix in brown sugar flour and cinnamon. Cut butter into small pieces and using a pastry blender or the with the tip of your fingers rub in the butter with the flour mixture till it resembles wet sand. Mix in chopped pecans and keep aside. 

Slice strawberries and keep aside.Mix together flour, salt an…

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 2 medium
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
salt to taste

Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for …

Sadhya Inji Curry/Ginger Curry

Inji Curry/Ginger pickle
Inji curry is a sweet and sour curry made with ginger. It is an old fashioned recipe still made and served in Kerala homes on all special occassions. It has a distinctive flavor and taste of its own. It is hard to describe the taste of ginger curry. You need to taste it by yourself. It has a taste that lingers in your memory. Imagine spicy and tangy curry with a touch of sweetness and loaded with the flavor of roasted ginger. This dish is irresistibly appetizing.
Inji curry is an important thodu curry in Kerala sadhya. Sadhya is the vegetarian feast made during festivals or on special occasions like weddings. This is favored by every Malayali and there is nothing that can substitute this exotic dish in taste and goodness. Inji curry is also the first dish served  which is followed by nearly a dozen more dishes and pickles.
Inji curry is a traditional recipe and is refereed to in fables and folklore's of Kerala. There are stories and memories associated with …

Vendakka Thakkali Curry/ Okra Tomato Curry

Vendakka thakali curry or vendakka palu curry is Vendakka/okra and thakali/tomato cooked in coconut sauce. It is a popular charu curry which a creamy consistency,little spicy and a bit tangy and it  goes well with rice. You can either grind coconut into a fine paste or just add thick coconut milk.


Vendakka/Okra- 15- 20
Tomato- 2
Shallots/Onion- 10
Garlic- 2-3
Coconut milk-1 1/2 cup
Green chilly- 3
Chilly powder- 3/4 tsp
Turmeric powder- 1/3 tsp
Coriander powder- 1 tsp
Fenugreek powder-1/3 tsp
Vinegar- 1 tsp
Curry leaves
Mustard seeds- 1/2 tsp

Cut okra into small pieces. Heat oil in a pan and add mustard seeds. When it splutters add curry leaves followed by okra and fry for two minutes. Add shallots and continue frying till okra is nearly cooked. Add salt. turmeric powder, chilly powder, coriander powder,garlic and fry for a minute. Now add tomato cubes and saute for a minute( no need to mash tomatoes). Add in coconut milk and make it to the consistency you like( or  you can add coconu…

Fish Chilly Roast

Fish chilly roast is a semi dry preparation with the flavor of chilly peppers. Here I have used Jalapeno peppers  which is a moderate heat chilly.It has a mild flavor like bell pepper and if you remove off the seeds which causes the heat it infuses a very good aroma to your dish.You can use any chilly according to your taste or skip that altogether. This can be served as a side dish for rice, pulao or as an appetizer.It is similar to the Kerala style chicken roast.If you are tried with the usual fish curry why not give this recipe a try.

Boneless fish- 1 lb
(I used King fish)
Thinly sliced onions- 1 medium
Jalapeno peppers - 3
Ginger- 1 inch thick
Garlic- 6 pods
Tomato - 2 small
Chilly powder- 3/4 tsp
Turmeric powder- 1/3 tsp
Fenugreek powder-a pinch
Garam Masala - 3/4 tsp
Vinegar- 1 tsp
curry leaves
salt to taste

Cut fish into medium sized cubes and marinate with salt,turmeric, chilly powder and keep aside.
Make  a paste of ginger and garlic and puree tomatoes. Heat oil in a pan and add …

Cauliflower Egg Stir-Fry

Scrambled egg and cauliflower tastes delicious both as a side dish for rice, chapati or bread.This is something worth trying with cauliflower and you will love the taste of cauliflower combined with egg and finished off with freshly grounded pepper.This looks some what like a cauliflower egg bhurjee.You can also make it little more spicy by adding chilly powder and garam masala.

Chopped cauliflower-  2 cups
Egg- 2
Onion- 1/2 onion or 6-7 shallots
Green chilly - 2
Ginger- 1 inch thick
Garlic- 3 pods
Turmeric powder- 1/3 tsp
Pepper powder- 1/2 tsp
Spring onions- a little( optional)
Curry leaves
Salt to taste

Heat oil in a pan and saute  crushed onion followed by crushed ginger,garlic and green chilly. Fry this till golden brown. Add turmeric powder and fry followed by chopped cauliflower and salt. Stir fry in medium. Sprinkle a few drops of water and cover for one minute. Beat eggs nice and fluffy. Make a well in center of the cauliflower and pour in egg and scramble and mix with…

Vendakka/Okra Kichadi

Vendakka Kichadi( Okra/Ladies finger) is a quick side dish for rice. Kichadi is an essential side dish for Onam and Vishu Sadhya. In this recipe okra or vendakka is cut into slices and then fried or sauteed till it becomes crispy. This fried veggie is then mixed with yogurt and coconut sauce.

Vendakka / Okra- 15
Green chilly-3

To make a paste
Coconut- 1/2 cup
Yogurt- 1 1/2 cup
Cumin- 1/2 tsp
Mustard seeds- 1/2 tsp

To temper
Mustard seeds-1/2 tsp
shallot- 1 
Red chilly- 2
Curry leaves
salt to taste

Cut vendakka/okra into round slices ( not too thin). Saute this along with chilly till crispy and golden brown. Sprinkle salt at the end ( or when you see that there is no more slime) and saute a for one more minute and keep aside.
Make a fine paste of coconut, cumin and mustard seeds.Mix well with yogurt. Add this to the fried veggie and mix well.Simmer this in low flame for a minute and keep aside.
Heat oil in a pan and splutter mustard seeds and fry thin slices of shallot…

Kerala Chicken Fry

Kerala Chicken Fry
Here is a spicy and delicious chicken drumstick fry.Fried chicken and chapatis/ parottas is a usual favorite combo in hotels and fast food outlets in Kerala. It is spicy and crispy outside and juicy in the center. The wonderful flavor of aromatic spices, fried onions and curry leaves makes this a much loved chicken delicacy of Kerala. This is my mom recipe. Usually back home it is deep fried,but I have followed the pan fry method.

Ingredients Chicken drumsticks- 4-5
1) Ginger garlic paste- 2 tsp Whole red chilly-8-10 ( Or two tsp of Kashmiri chilly powder Add as per your tolerance ) Turmeric powder- 1/4 tsp Coriander powder- 1/2 tsp Garam Masala- 1/2 tsp Fennel powder- 1/2 tsp Pepper powder- 1/3 tsp( optional) lemon juice- a few drops Rice flour-1/2 tsp(optional)
2)Butter milk- 1 cup Salt Pepper powder- 1/2 tsp
3)Sliced onion- 1 medium Sliced ginger- 1 inch thick Left over chicken marinade Curry leaves

Clean and pat dry the chicken drumsticks( remove the skin)…
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