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Showing posts from October, 2011

Basil Chicken

Basil Chicken
This recipe is inspired by the classic Thai  basil chicken which is usually made with ground chicken.It is paired with steamed jasmine rice and is delicious and aromatic.All that beautiful  aroma comes from the basil leaves. So be generous and you will notices that the flavors get well combined with the fish sauce.It is a perfect blend of spicy,savory and sweet.

Boneless chicken- 1 lb
Basil leaves- a handful
Garlic cloves- 4
Ginger- 1 inch thick
shallots- 7-8 finely chopped
Soya sauce- 1 1/2 tsp
Fish Sauce- 1 tsp
Pepper powder- 1/2 tsp
Ground chilly- 1 tsp
Sugar- 1 tsp

Cut chicken into small pieces or strips. Heat oil in a heavy pan and add garlic and ginger and saute for a minute. Add shallots and saute till they change color. Now add chicken and pepper powder and stir fry in high till the chicken changes color and gets cooked.Add the sauces, sugar and the chilly paste and continue to fry till it gets well coated. Finally add basil and saute for another minut…

Varutharacha Vendakka Sambar

Varutharacha Vendakka Sambar
Sambar is an absolute comfort food and is most common and preferred dish in South India for breakfast or with steamed rice .Sambar is a versatile dish and every house has their own versions of sambar. This one is an okra/vendekka sambar with a coastal touch to it.Varthacha sambar has the extra flavor and taste of roasted coconut and ground spices.
Sambar dal- 1/2 cup
Vendakka/okra chopped- 2 cup
Shallots- 10-12
Potato- 1 medium
Yam cubes-5-6 medium
Tomato- 2 small
(you can add any vegetables of your choice)
Turmeric powder- 1/3 tsp
Asefotedia-1/3 tsp
Tamarind- lemon size ball
salt to taste

To roast and grind
Dry red chilly- 5-6
Coriander seeds- 1 1/2 tsp
Fenugreek seeds- a few
Urad dal- 1 tsp
Fennel seeds- a pinch
Shredded coconut- 1/2 cup

Mustard seeds- 1/2 tsp
Curry leaves- a few
Asafoetida- 1/3 tsp
Dry red chilly-2

Soak sambar dal for half an hour.Cook with one and half cup of water in a pressure cooker ( 4-5 whistles) and mash it well an…

Pumpkin/Mathanga Pulinkari

Pumpkin/Mathanga Pulinkari  Pulinkari is a coconut and tamarind based curry and is an authentic Kerala dish. Different kinds of vegetables are added into this tangy coconut sauce and it depends on what sort of vegetable is available at home.It can be okra,pumpkin, ash ground or any locally grown vegetable. Here I have used pumpkin.This curry goes well with rice and is simple and tasty.
Ingredients Pumpkin - 1 1/2 cup ( cut into cubes)
Coconut shredded- 1 cup
Dry red chilly- 5-6
Turmeric- 1/3 tsp
Jeera/Cumin- 1/2 tsp
Fenugreek seeds/Uluva- 1/3 tsp
Raw rice - one tsp
Coriander seeds- 2tsp
Tamarind- small lemon ball size
Jaggery- 1 tsp
Mustard seeds- 1/2 tsp Urad Dal- 1/2 tsp(optional) Shallot-2 Dry red chilly-2 Curry leaves- a few

Cut pumpkin into small cubes. Squeeze tamarind adding a little water into a thick pulp. Cook pumpkin along with the tamarind pulp,turmeric powder and salt.Once cooked add jaggery.
Dry roast red chilly, coriander seeds, cumin seeds,fenugreek seeds and raw rice till …

Fish Coconut Fry

Fish Coconut Fry
This is a simple and easy fish fry recipe which you can do with any fish fillet.If you are tried of the usual fish fry try adding in fried onions and roasted coconut. It adds a unique flavor and taste which is pleasing to the palette. You can try different versions like adding coconut paste to the marinade and fry/bake the fish. Pairs with plain rice or fried rice.
Fish fillet- 3 ( I used tilapia fillet)
1) To marinate the fish Turmeric powder- 1/3 tsp Pepper powder- 1/3 tsp Chilly powder- 1 tsp Ginger garlic paste- 1 1/2 tsp Lemon juice- 1 tsp Salt to taste Coconut oil for frying
Onion sliced- 1 medium Green chilly -1  sliced ginger- 1 tsp Coconut shredded- 3 tsp Fennel powder- 1/2 tsp Coriander leaves- a little
Clean and cut fish into small pieces. Mix all ingredients listed under to marinate the fish into a paste and apply over the fish pieces and set aside for ten minutes. Fry the fish till it is done and drain the excess oil and keep aside. In the …

Muringakka Manga Curry/ Drumstick Mango Curry

Muringakka Mango Curry/ Drumstick Mango Curry
Today's recipe is a simple and quick side dish for rice. This is a coconut based tangy curry with the combined flavors of drumsticks and mangoes. My mother makes this curry whenever drumsticks and mangoes are in season.This is a common curry base with local flavors and you can choose between a variety of ingredients and combinations to make it unique.You can add those available like mangoes, jack fruit seeds/chakka kuru, tomatoes, plantain, drumsticks and also make it non- vegetarian by adding prawns fresh or dried (unakka chemmeen).

Green Mango- 1
Shallots- 5-6
Ginger- 1 inch thick
Garlic-2 pods
Cumin seeds- 1/3 tsp
Green chilly- 4
Coconut-1 cup
Turmeric powder- 1/3 tsp
Chilly powder- 1/2 tsp

Mustard seeds- 1/2 tsp
Dry red chilly -2
Curry leaves- 1 spring

Gently peel or scrape off the green part and cut drumstick into three inch pieces. Peel off skin and cut mangoes into cubes. Add one cup of water , green chil…

Beef Varattiyathu

Beef Varattiyathu
Here is a simple and delicious recipe with beef. This is a spicy beef preparation which is neither a curry nor a fry...its somewhere in between.Beef is pressure cooked and then the gravy is thickened  till it becomes dry and gets well coated with the meat.It is perfect side dish for rice and parottas.


Beef - 3/4 Kg
Chopped Onions-2
Ginger garlic paste- 2 tsp
Chilly powder-1/2 tsp
Turmeric powder- 1/2 tsp
Coriander powder 1 tsp
Pepper powder- 1 1/3 tsp
Fennel powder- 1 tsp
Cloves -3-4

Shallots- 1 cup
Coconut slices- 1/2 cup
Curry leaves- a few
Coconut oil- 3 tsp

Clean and wash beef into small pieces. Marinate with ginger garlic paste and all the spice powders( turmeric powder,chilly,coriander and pepper and fennel) and salt keep aside for half an hour. Pressure cook this with chopped onions and half cup of water. Put heat in high and after one whistle reduce to low flame and cook for two more whistles. Remove lid and continue cooking till all the gravy t…

Chembu/Arbi Fry

Chembu/Arbi Fry
 Here is a delicious fry with arbi/chembu/colocasia and is a great side dish with rice.It is very common in Kerala and is  grown in plenty in the backyard garden in almost every  home. There are a variety of dishes using chembu. But I like it best in sambar or simply boiled chembu with chamanthy. This fry is simple and spicy and is crispy in the outside and is now a family favorite.
 Ingredients Chembu/colocasia- 1/2 pound
chopped ginger- 1 tsp
Cumin- a pinch
Chilly powder- 1/2 tsp
Pepper powder- 1/3 tsp
Turmeric powder-1/3 tsp
Coriander powder- 3/4 tsp
Garam masala- 1/3 tsp

salt to taste
oil for frying

Wash and clean arbi and add to boiling water and cook till soft. Arbi should be completely immersed in water. Allow to cool down and peel off the skin and slice into thin pieces.
Heat 3 tsp of oil in a frying pan and add cumin and sliced ginger. Fry till there is a nice aroma .
Add turmeric powder and stir till the raw flavor disappears . Layer the arbi and allow it to …

Caramel Pecan Cake

Caramel Pecan Cake
Caramel pecan cake is a delightful cake with the irresistible flavor of caramel and roasted pecans .Dark ember colored caramel is something that I have never been able to resist  in desserts or in baked goodies.This recipe takes a little time, preparing the caramel and roasting and chopping the pecans,but it is really worth the effort.

Ingredients For the caramel syrup Sugar - 1 cup water - 1/4 cup Butter- 1/4 cup
For the caramel  sauce Caramel syrup Heavy cream- 1/3 cup Vanilla essence- 1/2 tsp
For the cake Flour-2 cup Sugar- 1/2 cup Caramel syrup- 1/3 cup Baking powder- 1 1/3 tsp Salt- 1/3 tsp milk- 1/2 cup Eggs -3 Vanilla essence- 1 1/2 tsp Butter- 1/2 stick Chopped pecans 1/2 cup
Layer pecans evenly on a cookie pan and place in the oven at 350 degree F for about 6-8 minutes till there is nice flavor. When cooled chop this and keep aside
To make caramel: In a pan add sugar and water. Leave it in medium flame to melt and brown up. Do not stir and allow it to melt and change color. ta…
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