Skip to main content


Showing posts from May, 2016

Karikku Payasam/Tender Coconut Payasam

Karikku Payasam/Tender Coconut Payasam
Tender Coconut/karikku is a favorite among Malayalees. The water of tender coconut  is refreshing and is a thirst quencher on hot summer days. It is available year around and is used to make several tasty desserts and puddings. Karikku payasam is a simple and quick dessert made with the fleshy meat of the tender coconut along with coconut milk and jaggery. Try this you will surely love it.

Karikku/Tender coconut meat- 1 cup
Tender coconut water- 1 cup
Thick coconut milk- 1 cup

Powdered jaggery- 3/4 cup
(Adjust according to sweetness you prefer)
Water- 3/4 cup
Cardamom crushed- 5-6
Raisins and cashew nuts- a few
Ghee- 2 tsp

In a heavy bottom pan bring 3/4 cup of water and jaggery to a boil. Simmer till it is completely dissolved.Strain the impurities and return to the stove and allow to thicken.

Cook tender coconut meat in coconut water till it becomes soft (note if it is too tender you can skip this step). Pour the jaggery and con…

Manga Achar/ Mango Pickle

Manga Achar/ Mango Pickle
Green mango pickle is a delicious and spicy condiment. We rarely get raw mangoes here and few weeks back , I was so glad to come across raw mangoes in our grocery store. I have already shared pickle recipes with mango like Kerala kadumanga/mango pickle and Andhra mango pickle/ aavakaya. This mango pickle is spicy,sweet and sour. 

Green Mango cubes- 3 cup
Garlic- 15- 20 pods
Ginger- 2 inch thick piece
Dates- 8-10
Chilly powder- 4-5 tbs
(or according to your spice tolerance)
Fenugreek powder- 1 1/2 tsp
Asafoetida-  1 tsp
Salt- to taste
Sugar- 1/2 tsp
Gingerly oil- 1/2 cup
Mustard seeds- 1/3 tsp
Vinegar- 1/2 cup

Cut mangoes into cubes. Sprinkle salt, cover and leave it in room temperature for 4-6 hours.

Soak dates in half of the vinegar. After about an hour make it into a paste.

Using a mortal and pastel crush ginger and garlic (around 10-15) into a course mixture. Slice the rest of the garlic.

Heat oil in  pan and add mustard seeds. When they s…

Pazham Boli

Pazham Boli
Pazham boli/ethapazham boli is a mildly sweet and delicious snack. It is a quick fix snack that you can serve with tea. I felt like it tastes somewhat like unniappam. This recipe is inspired from Das Shreedharans cookbook which I read some time ago,even though I don't remember the exact recipe. Pazham boli is delicious with great aroma of plantains, ghee and cardamom powder.
Plantains- medium-2
Cherupazham/small banana-1
Maida-2 tbs
Rice flour- 2 tsp
Baking powder- a pinch
Turmeric powder- a pinch
Sugar- 3 tbs
(adjust according to taste)
Black sesame seeds- 1 tbs
Grated coconut- 1 tbs
Dry ginger powder- a pinch
Clove powder- a pinch
Cardamom powder- a pinch
Ghee- 1 tbs
Oil- 1 tsp

In a bowl add chopped plantain and small banana/cherupazham. Gently mash it with your fingers. Into this add maida, sugar, grated coconut, roasted sesame seeds,baking powder, turmeric powder, ginger powder, clove powder and cardamom powder. Mix all this till well combined and let i…

Malaysian Crispy Fried Chicken Curry Puffs

Malaysian Chicken Curry Puffs
Malaysian Curry puffs are popular Asian street food. Curry puffs are popular in Malaysia, Singapore, Thailand, etc. I think there are differences in recipes, but do not have an exact idea as to why they are different. I came across recipes which have two types of dough, water dough and butter dough which is very close to the regular pastry dough/store brought dough. This recipe is a simple homemade version of the Malaysian Curry puffs. I love this recipe because it is close to the Indian snack samosa and Kerala chicken puffs. Samosa has a similar crust with spicy potato or meat filling. Kerala puffs have a spicy curried filling and the crust is puff pastry. Since my family enjoys both these recipes I was super excited to try this recipe.
This deep-fried crispy and spicy snacks are irresistible and perfect for tea time munching. The stuffing used here is a spicy chicken filling which is incredibly delicious. If you like to experiment with bold flavors try …

Vellarikka Manga Curry/Cucumber Mango Curry

Vellarikka Manga Curry/Cucumber Mango Curry
Today's recipe is a common curry for lunch in Kerala and reminds you of its regional flavor and taste. Moru curry or yogurt curry with cucumber or ash gourd is a favorite curry that is served over rice. Coconut based curries and lentil curries are also served with rice. This is a simple combo of cucumber and green mangoes.  This is a coconut based curry. Try this,it is yummy with rice, fish fry and thoran.

Green Mango- 1
Cucumber- 1 medium sized
Tomato-2 small
Shallots- 5-6
Ginger- 1 tsp chopped
Garlic- 1 clove(optional)
Fenugreek powder- a pinch
Cumin seeds- 1/3 tsp
Green chilly- 4
Coconut-1 cup
Turmeric powder- 1/3 tsp
Chilly powder- 1/2 tsp
Mustard seeds- 1/3 tsp
Dry red chilly -2
Curry leaves- 1 spring

 Peel off skin and discard seeds of cucumber and  mango and chop into cubes. Add one cup of water , green chilly, garlic,turmeric powder, chilly powder and salt. Cover and  cook for three to four minutes.Add chopped to…

Pepper Coconut Chicken Stir Fry

Pepper Coconut Chicken Stir Fry
This recipe is a typical Kerala style easy chicken stir fry. It has the enticing flavor of coconut oil, the crunch of roasted coconut and the spicy kick of ground black pepper. It is a simple dish with little ingredients which can be put together quickly. Try this you will surely love it.
Chicken - 1/2 kg
Onion sliced- 1 large
(or use pearl onions for extra taste)
Thinly sliced coconut-3-4 tsp
Grated coconut- 1/3 cup
Fennel seeds- 1/2 tsp
Cloves- 4-5
Ginger- 1 inch thick piece
Garlic- 5-6 cloves
Turmeric powder- 1/3 tsp
Chilly powder- 1/3 tsp
Whole pepper- 1 1/2 tsp
( adjust according to taste)
Coriander seeds-1 tsp
Curry leaves
Coconut oil- 3 tsp
salt to taste

Dry roast pepper,cloves and coriander seeds for two to three minutes. Allow it to cool down a bit and make a fine powder.
In a pot add the chicken pieces, half of the ground pepper and coriander powder, turmeric powder, chilly powder and sliced onion. Add half cup of water and enough wa…

Fig Layer Bars

Fig Layer Bars
Fig bar is delicious,moist and flavor packed snack.It is not overly sweet and is perfect as a breakfast or as a snack. I made these bars with dried figs and fig jam,but you can replace it with fresh figs or with fig puree.Bars are easy to put together. It has a buttery crust, jam and dry fruit filling and a crumble topping.Try this, kids will surely love this.

All purpose flour- 2 cups
Fig preserve/jam- 1/2 cup
Dried fig- 8-10
Chilled Unsalted butter- 1 cup ( 8 oz.)
Egg yolks-2
Sugar- 1/2 cup
Salt- 1/4 tsp
Vanilla extract-2 tsp

For the topping
Sugar- 2 tbs
All purpose flour- 1/4 cup
Butter- 2 tbs

Pre heat oven to 325 degree F and position rack in the center of the oven. Grease 13"x9" baking pan  and set aside.
Soak the figs in warm water for half an hour and chop into small pieces.
Using a food processor,mix flour,sugar and salt.Add pieces of butter and pulse 8-10 times till the mixture resembles course meal. Add the egg yolks, vanilla essence an…

Padavalanga Chemmeen Varutharacha Curry/ Snake Gourd Prawns Curry

Padavalanga Chemmeen Varutharacha Curry/ Snake Gourd Prawns Curry
Padavalanga/ snake gourd is a very common vegetable in Kerala. Padavalanga was always grown in our backyard at home and mom always made different kinds of recipes with snake gourd. It is a healthy vegetable and is used in recipes like aviyal, sambar,theeyal etc. I already posted a parippu recipe and a thoran with snake gourd. Combination of prawns and snake gourd is also super yummy. Try this,you will surely love it.
Prawns- 250 grams
Padavalanga/snake gourd- 1 medium
Green chilly-1
Tomato-1 medium
Ginger chopped- 1 tsp
Turmeric powder- 1/4 tsp
Salt to taste

To roast and grind
Coconut-1 cup 
Pearl onions-5-6
Fenugreek seeds - a few
Chilly powder-  1 1/2 tsp
Coriander powder- 2 tsp

mustard seeds- 1/2 tsp
Pearl onion sliced-1
curry leaves

Clean prawns and set aside. Thinly slice shallots and ginger.
Gently scrap the snake gourd.Cut lengthwise and remove the white layer and seeds.Chop padavalanga  into one…

Fruit Sandwich

Fruit Sandwich
Want a quick and tasty tea time snack? Try these quick and delicious sweet tea sandwich. The filling is whipped cream and fruits and you can not stop at one as these are irresistible. This recipe is adapted from Japanese fruit sandwich.Kids will surely love it. Use any fruit of your choice to make this sandwich.
Bread slices-6
Heavy whipping cream- 1 cup
Sugar- 3-4 tsp
Fruits of your choice
I used mango slices, strawberry and kiwi

Using a hand or standing mixer first whip the cream. In a bowl whisk chilled whipping cream for about two minutes. Gradually add the sugar,little by little and continue whipping  till it attains soft peaks. Cut off the bread crusts neatly and spread the cream. Arrange the fruits and top with a bread slice. Cover and wrap with a cling wrap. Refrigerate for a hour, or freeze for 15 minutes, slice and serve.

Try this
Hope you will all enjoy!

Mango Sago Pudding/Mango Tapioca Pearls Pudding

Mango Sago Pudding/Mango Tapioca Pearls Pudding
Since it is mango season we are getting lots of mangoes here. I wanted to try this pudding for quite some time now. It is a humble yet tasty pudding with mangoes and sago/tapioca pearls. Try this you will surely love it
Sago/Tapioca pearls- 1 cup
Ripe Mango- 3
Condensed milk- 1/2 cup
Milk-1 cup
Sugar- 2-3 tbs
Cardamom powder-  1/2 tsp
Rose water- a few drops (optional)

In a deep heavy bottom pan bring 7-8 cups of water to a boil. Add the sago pearls and gently mix. Leave this to cook in medium flame for 10 minutes. If the water thicken drain out and add more warm water and cook. When the sago pearls are cooked and looks transparent, drain . Transfer the cooked sago pearls into a  bowl of cold water and set aside.

Make a puree of diced mangoes, milk, condensed milk and sugar. Transfer this puree into a bowl.Drain off all the water from the tapioca pearls and mix with the mango puree. Mix cardamom and rose water. Cover and chil…

Green Chickpea Paneer Curry

Green Chickpea Paneer Curry
Green chickpeas is healthy and easy to cook. It is very tender and cooks faster than the regular chickpeas/chana.It has a smooth buttery texture. I found green chana/choliya in the freezer section of our grocery store. Green chana and paneer is a yummy combo and this curry goes well with chapati/ naan. 
Green Chana- 2 cup
Paneer cubed- 150 grams
Onion - 1 large
Tomato- 3
Green chilly-2 
Ginger- 1 inch thick piece
Garlic- 3-4 pods
Cashew nuts-10-12
Turmeric powder- 1/4 tsp
Kashmiri chilly powder- 1 1/3 tsp
Coriander powder- 1 tsp
Garam masala- 1/2 tsp
Meat masala- 1/2 tsp
Cumin powder- 1/8 tsp
Cardamom powder- a pinch
Coriander leaves chopped- 3 tsp
Oil- 3 tsp
salt to taste

Fry paneer till it turns golden brown and set this aside.
In the same pan and add chopped onion, cashew nuts, chopped ginger and garlic and saute for a minute. Add 3 chopped tomatoes and saute till the tomato turns soft and mushy. Allow this to cool down and make a pur…

Coconut Halwa

Coconut Halwa
Coconut halwa is flavorful and yummy sweet. This halwa is made with coconut milk and grated coconut. The bakery near our home in Kerala sells this version of coconut halwa and it was my favorite.You can also lightly toast the coconut. It will improve flavor and give a slight crunch and texture to the halwa. Halwa is very popular in Kerala and you get the best banana halwa is Kozhikode, a city in North Kerala. Earlier I posted nenthra pazham or ripe plantains halwa. This coconut halwa is also tasty and definitely worth the effort.Try this halwa, you will surely love it.
Grated coconut- 3/4 cup
Coconut milk thick-2 cup
Coconut milk thin 3 cup
Sugar- 2 cup
Corn starch- 3/4 cup
Cashew nuts- 1/2 cup
Ghee-1/2 cup
Cardamom powder- 1 tsp

Toast grated coconut and cashew nuts till it turns slight golden. When it cools down make a it into a fine powder. You can add chopped nuts instead of grinding it.

In a heavy bottom pan add the thin coconut milk and the sugar. Mix…

Korean Chilli Garlic Chicken

Korean Chilli Garlic Chicken

Korean Chilli Garlic Chicken is crispy and spicy chicken. Crispy batter fried chicken is coated  with a flavorful marinade of soya sauce,garlic, leek,chilli oil and dry red chilli. This recipe is adapted from Korean chicken of Maangchi. If you like spicy flavorful fried chicken, this recipe is worth a try.Its yummy.
Chicken pieces- 1 lb
Leeks chopped-a hand full
( I used 2 leek stems )
Garlic - 5-6 cloves
Ginger sliced- 1 tsp
Crushed dry red chilly- 1 tsp
(or according to spice tolerance)
Potato starch or corn starch- 3-4 tbs
Soya sauce- 3 tbs
White vinegar- 1 tsp
Chilly oil- 2 tbs
Rice syrup or corn syrup- 1 tsp
Chilly sauce- 1 tsp (optional)
Sugar- 1/2 tsp
Salt and pepper to taste

Cut chicken into small bite size pieces. Marinate with salt, pepper, a few drops of soya sauce and corn starch. Set aside for 10 minutes.

Heat  1 1/2 cup of oil in a pan. Drop coated chicken pieces and fry in batches. Do not over crowd the pan. Fry till crispy a…

Fish Roe/Meen Mutta Omelet

Fish Roe/Meen Mutta Omelet
Fish Roe omelet is quick and easy to make. It can be served along with rice like normal omelets.It was also be used as a sandwich.This is my mom's recipe. She usually makes fish roe fries for small fish and omelets or meen mutta thoran when we get more quantity of fish roe.Roe is the egg mass of the fish. We can make  omelet by cutting off the thin membrane and scooping out the egg mass. Try this you will surely love it.
Fish roe- 1 cup
Egg- 1
Finely chopped pearl onion- 3 tsp
Finely chopped ginger and garlic- 1 tsp
Chopped green chilly-2
Chopped coriander leaves and curry leaves - 1 tsp
Turmeric powder- a pinch
Grated coconut- 2 tsp
Fennel powder- a pinch
Salt and pepper to taste
oil for frying

Carefully cut off the thin membrane and scooping out the egg mass or slightly break open with your fingers.
Beat one egg lightly and mix.Add all the rest of the indigents except oil and blend well.

Heat a pan and drizzle oil.Pour one ladle full of …
Related Posts Plugin for WordPress, Blogger...