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Showing posts from April, 2010

Pineapple Muffins

Pineapple Muffins has a great flavor and is loved especially by kids. Muffins has always been easy on the go snack and also a quick breakfast . I think muffins also helps us experiment and is good for a beginner bakers like me. This was a tasty treat inspired by the pineapple upside down cake and my family enjoyed. I enjoyed it as a tea time snack rather than as a breakfast.

All purpose flour- 2 cups
Pineapple- 1 cup ( chopped)
Eggs- 2
Sugar - 1/2 cup
Baking powder- 1 tsp
Baking soda- 1/2 tsp
Sour cream-1/4 cup
Butter- 2 tsp
Brown sugar- 3 tsp
Pine apple juice- 1/2 cup
Orange zest- 1 tsp
Salt- a pinch
Nutmeg- a dash.

Preheat oven to 350 degree F, grese muffin tray or line up paper cups and set asie.
Mix flour, sugar, baking powder, soda, and salt together and keep aside.
In a mixing bowl add melted butter and sugar and combine well. Mix well using a hand mixer or an electric one. Add eggs one at a time and beat well after each addition. Pour this into the dry mixture and incorporate it …

Shrimp Biryani

Shrimp Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers. There are different ways to make an authentic shrimp Biryani. This is not an authentic one. It is inspired by the Goa shrimp Biryani which makes use of coconut milk and tomatoes instead of yogurt. When i read about this i had an instinct to make it as I wished to understand why Goa food is unique is in its flavor and taste. This recipe actually called for the traditional method of making it with raw shrimp and uncooked rice cooked in coconut milk. But I did not try that fearing that I will end up with a pulao. Luckily my method proved successful and the Biryani came out well and there is a wonderful aroma now in my kitchen.

For Rice
Basmati Rice- 1 1/2 cups
Water- 3 cups
Cinnamon- 1 stick
cloves - 2
Salt to taste
Oil- 1 tsp

For shrimp masala
Shrimp- 1 lb
onions- 1/2 cup 
Garlic-ginger-green chilly paste- 3 tsp
Tomatoes- 2
Chilly powder 1/2 …

Parippu Curry ( Green Gram Curry)

Parippu curry or green gram curry is a common in Kerala. It is part of the traditional Sadhya recipes and is more popular in South Kerala (regions adjoining Trivandrum) where it is served as a first course with rice, ghee and papadam or papad in wedding feasts as well as Onam sadhya. It is usually made with the split variety of green gram (moong dhal). But this one is a more  homely variety; made at home by my mom, and is little greenish in color. It is made with whole green gram and is a nutritious and wholesome curry in its own right. It is also enjoyed with the same combo, rice,ghee and papadam. It is also a wonderful accompaniment with rice and chicken curry.

Green gram- 1 cup
Coconut- 1/2 coconut
Green Chilly- 2
Shallot- 2 diced
Cumin- 1/2 tsp
Fennel- 1/3 tsp
Turmeric powder 1/3 tsp
Garlic - 2
Mustard seeds 1/2 tsp
Dry Red chilly- 2
Oil - 2 tsp
Curry leaves
Salt to taste.

Dry roast the green gram till it gets a nice aroma but it should not be browned up. When it cools down a bit g…

Mutton Varuval

This recipe is inspired by Mutton Chukka Varuval, popular in Tamil Nadu. It is a dry roasted mutton with less spices but with a great taste. Something similar to this is the Mutton liver Ularthal common in Kerala. Mutton varuval is very tasty and a healthy way of cooking  The basic Kerala Mutton fry is something similar to this with less spices but it is deep fried in oil.
Ingredients. Mutton - 1/2 Kg Onions sliced- 2 big ( shallots taste better) Ginger- 3 tsp Garlic- 2 tsp crushed chilly powder- 2 tsp + 1/2 tsp Turmeric- 1/3 tsp fennel seeds - 1 tsp coriander leaves- 3 tsp Oil - 3 tsp salt to taste Curry leaves

Roast crushed chilly, turmeric and fennel seeds in a very low flame till fennel gets a good smell, but be careful not to burn them.Make it into a fine powder and marinate the mutton for an hour. Add in salt as well. Cook it till the meat is tender, preferably in pressure cooker with one cup of water.( you can skip the next step if you wish to make Kerala Mutton fry. Just deep fry till c…

Beetroot Kichadi

Beetroot Kichadi  
Beetroot Kichadi is a popular side dish and is an indispensable part of Kerala Sadhya or marriage festivals. This is more popular in regions like Kollam and Thiruvannathapuram. This kichadi has a unique flavor, attractive color and taste. It is sweet and sour- a combo of beet, coconut and yogurt. This is a simple version.

Beetroot( grated)- 2 medium
Coconut- 1/2 cup
Yogurt- 1 cup
Green chillies- 2-3
shallot- 1 or 2
Mustard seeds- 1+ 1/2
Cumin seeds 1/2 tsp
Garlic- 1 pod
Red Chilly- 2
Curry leaves
Oil- 2 tsp
salt to taste

Grate beetroot and cook it along with green chilly, salt and half a cup of water.
( you can use a food processor to get finely chopped beetroot)
Grind coconut and cumin into a fine paste and blend it with crushed mustard (one tsp) and garlic.
Heat oil and add mustard seeds and allow to splutter.Add in diced shallots, red chilly, curry leaves. Fry them and add the coconut paste and cook them in a low heat. Finally add in the beetr…

Kerala Fish Curry ( Mulaku Curry)

Kerala's Red Fish Curry or the Mulaku Charu is hot and spicy fish curry. Its rich color is from Kashmiri chilly powder which is less spicy when compared to regular chilly powder.

Fish curry and rice or fish curry and kappa pukku is the absolute comfort food for every malayali. The state is blessed  with long coast line, backwaters and lake and Keralites are great fish eaters. Red fish curry tastes awesome and you can find this type of fish curry everywhere-in  homes, restaurants,toddy shops or boat houses for tourists. Even though this curry is staple for the malayalis, you will still find a lot of regional variation to this recipe. Each region and each home has its own adaption of fish curry.

The tamarind used in this recipe is Kudampuli/ Gambooge/Malabar tamarind. You can find this in abundance in Central and North Kerala. This souring agent has lots of medicinal value and helps aid digestion.
Malayalis love adding coconut to every dish, but this curry is an exception. But it…

Pineapple Madura (sweet) Pachadi

Pineapple Madura pachadi is one of the traditional recipe of Kerala- a sweet dish which forms part of the Sadhya . There are lot of pineapple dishes in Kerala from pineapple pulissery which is a buttermilk curry to pineapple payasam a dessert . I love pineapple pachadi with the usual coconut, curd combo.So when i first heard of this, I felt it was more like a chutney. I tried it and it tasted nice and sweet. I used the canned pineapple and i am sure that the fresh pineapple would taste even better.

Pineapple- 20 oz can
Coconut - 1/2 cup
Chilly powder- 1/2 tsp
Green Chilly- 2
Tamarind- small ball
Jaggery- grated - 2 1/2 tsp
Mustard Seeds- 1/3 tsp
Red Chilly- 2
Salt- to taste
Oil for tempering
Curry leaves

Chop pineapples into very small pieces and cook them along with tamarind water, salt, chilly powder and if necessary 1/3 cup of water till it is nicely cooked and soft
Note: pineapple takes more time to cook and you need to cook it till it is really soft to get the real fla…

Sweet and Tangy Corn

Still remember those childhood days and the beach... enjoying the grilled corn that we buy from street vendors..salty, spicy and with a bit lemon juice rubbed on the corn. Corn recipes are often very tempting and hot corn-on- the-cob is an essential for any summer time party. This recipe I have tried with frozen corn kernels and is a good accompaniment with chapatis or flat bread. I also tried it as part of a chicken avocado tortilla wrap.


Corn Kernels - 1 cup

Tomato- 3 medium

Tomato puree- 1/2 cup

Sliced bell pepper- 1/2 cup

Onion- 1/2 cup

Chilly powder or paprika- 1/3 tsp

Pepper powder- 1/3 tsp

Fenugreek- 1/3 tsp

sugar- 1 tsp

salt to taste

oil- 1 1/2 tsp

butter- 1/2 tsp

coriander leaves for garnish

Microwave corn in high for three minutes. Saute bell pepper for a minute and keep aside.
In the same pan saute onions till translucent and add in the diced tomatoes, salt and cook them till it is soft. Add in tomato puree or you can add tomato paste ( 2 tsp) if you prefer. Sa…

Pudina Pepper Chicken

Pudina (Mint) has a cool sensation and its medicinal properties are well known.I am sure very few could resist this refreshing, pleasant flavor. It is used in curries, chutneys, salads and dressings. This chicken dish is flavorful and spicy and is perfect side dish for  ghee rice of chapathi


Chicken - 1 lb
Mint- 1/2 a bunch
Coriender leaves chopped-3 tbs
Onion- 2 medium
Ginger- 3 tsp
Garlic- 3 tsp
 Chilly Powder- 1 tsp
Coriander Powder- 1/2 tsp
Pepper - 1 tsp
Garam Masala- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Fennel seeds - 1/2 tsp
Lemon Juice- 1/2 lemon
Roasted coconut- 2 tsp (optional)
Salt to taste
Oil for frying- 3 tsp

Clean and cut chicken into small pieces. Marinate it with chilly powder, turmeric powder, coriander powder, gram masala, salt and lemon juice and keep it aside for half an hour.

Cut onion into thin slices and make a paste of ginger, garlic , coriander leaves and mint leaves.

Heat oil in a non-stick pan and drop in fennel seeds and allow it to get …

Sweet and Spicy- Grapes and Dates Pickle

This pickle is a sweet and sour delight which my mom used to make. It has a great flavor and great taste. Pickles is an indispensable among the 12 - 14 varieties of dishes that forms part of the Kerala sadhya and there are different varieties of pickle. There is a very popular variety of date pickle with lemon. This one is also equivalent to it in taste. This can be stored for a month. Within a week the color becomes darker and the correct sweetness which you will all love.

Grapes- 2 cups
Dates - 1 cup
Ginger cut into thin strips- 4-5 tsp
Garlic - 15 - 20
Green Chilly- 3-4
Chilly powder- 3 - 4 tsp
Fenugreek Powder- 1 tsp
Asafoetida powder- 1 tsp
Oil- 1/4 cup
Salt- 3 tsp
Sugar- 1 tsp
Mustard seeds- 1/2 tsp
Vinegar- 1/4 cup

Wash and dry up the grapes.Cut grapes into half or you can keep it whole as you prefer. Put in salt and keep it for about 4 to 5 hours
Cut ginger into strips, chop green chilly and cut garlic into half. Mix up all the powders- (chilly, asafoetida,fenugree…

Fish Fingers

Fish fingers is great as an appetizer for parties. Any type of fish fillets can be used for this recipe
( boneless and skinless). Here i have used talapia fish fillets. It is very simple and easy recipe. You can increase or reduce spices as per your taste. I made a little twist to the original fish fingers that you find in restaurants served with tartar sauce. This one also tastes good and has a wonderful flavor.


Fish Fillet- 250 grams

Ginger-1 inch

Garlic-4-5 cloves

Green Chilly- 2

Pepper powder- 1/2 tsp

Chilly powder - 1/2 tsp

Garlic salt ( optional)- 1/3 tsp

Egg white - 2

lemon juice- 1/2 lemon

bread crumbs- 3/4 cup (plain or seasoned)

Parmesan Cheese- 1/2 tsp ( optional)

Curry leaves- a little

Salt to taste

Oil for frying

Clean fish fillets and cut it into thin horizontal strips and keep it aside. make a fine paste of ginger, garlic, green chilli, chilli powder, pepper power, curry leaves and lemon juice and marinate the fish for about an hour. Fish should be well coat…

Rava Badam Ladoo with Saffron

Rava Badam Ladoo with Saffron
Rava badam ladoo is a very simple sweet that can be easily prepared and instantly served. Children especially love to munch this soft and smooth ladoo. My son is a bit fussy about food but loves this ladoo . I have made some alteration to the basic Rava ladoo. Again the mother in me!!!
I have added Badam powder and saffron to this ladoo. It tastes great and is more appealing to the eye. I thought i will share this, with those of you out there, who has children and would like to add a bit extra to their food.

Rava or Semolina- 1 cup
Sugar - 3/4 cup
Coconut- 1/2 cup
Milk - 5-6 tsp
Cardamon- 1/3 tsp
Badam powder- 5 tsp
Saffron - a pinch
Ghee- 3 tsp
Cashew nut- 6-8
Raisins- 2 tsp.

Heat ghee in a pan and roast cashew nut and set aside. Now roast raisins till they are fluffy and set aside. In the same pan roast coconut till golden brown

Take milk and dilute the saffron and keep aside.

Take a little more of ghee and roast rava till golden bro…

Kootu Curry

Kootu Curry
Kootu curry is an important item in Kerala Sadhya. It has a combination of vegetables and chick peas. In my home my mom was very particular to use black chickpeas. It is more appealing to the eye as well. This curry is of a semi dry consistency and has a wonderful aroma of roasted coconut.

Yam- 1 cup
Plantain- 1 cup
Chickpeas- 1/2 cup
Coconut- 1/2 cup for grinding
Onions sliced - 2 tsp
Chilly powder - 1 tsp
Turmeric- 1/4 tsp
Pepper powder- 1/2 tsp
Cumin- 1/2 tsp
mustard - 1/3 tsp
oil for frying
coconut for tempering - 3 tsp
Ghee - 1/2 tbs
Red Chilly - 2
Curry leaves
Salt to taste

Soak chickpeas for about 4 hours and then pressure cook it and keep aside.
Note: Add water to the same level as chick peas in the pressure cooker. Since it is already soaked it will cook with 5-6 whistles in the pressure cooker. Allow it to cool down and then release the pressure.
Cut yam and plantain into cubes and cook them along with salt, chilly powder and turmeric and sliced green chilly. Add a …

Kerala Chicken Stew

Kerala style chicken stew is very popular and a great accompaniment with appam. It is loved in several parts of Kerala as a breakfast recipe. It is made with coconut milk and had a delicate flavor and great taste.

Here are the ingredients...

Chicken pieces- 500 grams
Potatoes- 1 cup
Carrot- 1/2 cup
Onions sliced- 1/2 cup
ginger and garlic- 3 tsp
green chilly- 2
Cinnamon- 2-3 pieces
Cardamon - 3
fennel 1/2 tsp
bay leaf - 1
Pepper crushed - 1 1/2 tsp
Thick coconut milk- 1 cup
curry leaves and coriander leaves
water - 1 cup
salt to taste
Coconut oil - 3 tsp

Cut chicken into pieces, peel potatoes and carrots and also cut it into cubes.

Heat oil in a pan ( you may also use a pressure cooker) and drop in the whole spices and allow it to get roasted. Now add chopped garlic and ginger and fry them a bit. Saute onions and green chillies till the onions are slightly fried. Now add in a bit of fennel powder, salt and pepper and the chicken pieces and saute for a few seconds. Now …

Asparagus Stir- fried

Asparagus is a popular vegetable because of its delicate flavor. It is also known for its medicinal properties and being a low calorie food. I have tried this recipe many times and my family enjoys this. Garlic and lemon zest adds to its flavor . Stir fry is more Asian way of cooking. Try this easy one.

Asparagus- 1 lb
Onion- 1 medium
Bell pepper- 1/2
Ginger- 2 tsp
fennel powder- 1/2 tsp
Chilly powder 1/3 tsp
pepper powder 1/3 tsp
lemon zest- 1/2 tsp
oil- 2tsp
salt to taste

Chop onions, bell pepper and ginger finely. In a pan pour in oil and when it gets hot drop in ginger and allow it to fry till it has a nice flavor and add onions and bell pepper till onions are fried and bell pepper is soft. Add in salt, chilly powder, pepper powder, fennel powder and saute for a few seconds and drop in lemon zest and finally the asparagus. Fry it for 3-4 minutes. The dish is ready!!

Try it..

Hope you will all enjoy!!!!

Stuffed Bread

This an easy recipe with bread and can be used as an appetizer or as a breakfast. It is also a healthy snack for children as well.

Bread- 8 slices
Green peas - 3/4 cup
Potato- 1/2 cup
Tomato- 1/4 cup
onion - half of a small onion
Ginger- garlic paste- 1/2 tsp
chilly powder-1/3 tsp
Gram Masala- 1/3 tsp
Egg- 1
Coriander leaves chopped- 1 tsp
Oil- 2 tsp
salt to pepper to taste

To prepare the stuffing first cook green peas and potatoes until soft. Saute onions in oil and when it is golden brown add in ginger- garlic paste and saute for a few seconds add in tomatoes and salt to taste. Now add chilly powder, coriander powder and gram masala and stir in the green peas and potatoes. add in three to four tsp of water as well and let the masala cook. Beat one egg separately and pour it on top and let it stand for a few seconds. Now stir in continuously until the mixture is dry and the egg is cooked. Finally add coriander leaves.

Take the bread and cut off the edges. Lay it…

Chicken Pops

Need a recipe which will be loved by children. Try this one. It can be a good snack or appetizer as well an also good item children s lunch box.


Chicken breast - 1 pound
Bread crumbs- 3/4 cup
All purpose flour- 1 tbs
Egg- 1 beaten
Paprika/chilly powder- 1/3 tsp
Pepper powder - a pinch
Ginger garlic paste- 1/2 tsp
Salt to taste
Oil for frying

Dipping Sauce
Mayonnaise- 1/3 cup
Capers- chopped- 1/2 tsp
Dry mustard- 1/3 tsp
Salt and pepper to taste
(whisk all this together to make the sauce)

Clean chicken and cut it into very small pieces and marinate with paprika,pepper powder,ginger-garlic paste and salt and keep aside for 5 minutes . lightly coat the chicken with all purpose flour.Beat egg fluffy. Dip chicken in egg and roll in bread crumbs.  Heat oil in a pan and fry it in medium heat till crispy and golden brown. Drain on paper towel. Serve warm with the dipping sauce or  tomato ketchup.The chicken will be small bite size and crispy.

Try this recipe..
 Hope you will all en…

Kerala Sweet Payasam Boli

I am already missing boli so much, that I decide to make it myself. Back in Trivandrum you can just purchase boli from bakeries or from sweet stalls. If you are having a get together you can pre order form caterers who make Sadhya. There is also a sweet shop in Trivandrum or Boli shop that is exclusively for Boli. Now you can figure out how much the natives of Trivandrum adore this  sweet. Boli is a traditional South Indian sweet and its variations is found in puran poli, bobbatlu etc.It is delicate thin crepes with a sweet lentil filling .If you have a sweet tooth like me you will not be able to resist these delicate warm sweet bolis.

Have you ever tried boli before?

It is served with sadhya along with pal payasam or semiya payasam. It is a melt in mouth sweet and is yummy on its own but with payasam it is out- of- this world experience.When I say Sadhya, I must say Trivandrum Sadhya, as this delicious combo is found in sadhyas in and around Trivandrum.The cuisine of Kerala is div…

Fish Biryani ( Salmon Fish)

Fish Biryani (Updated picture)
Biryani is a main course dish served in many parts of South and South East Asia. It has a yummy taste and a great aroma which fills the air making you very hungry!!! It is the most popular one in social gatherings and feasting. There are different kinds of Biryani, both vegetarian and non-vegetarian to sea food verities and different regions have their own unique styles of making Biryani. Most popular ones are Awadhi Biryani, Hyderbadi, Sindhi and also a Kerala style of biryani ; Kozhikodan and Malabar Biriyani popular among the Muslims of Kerala. Here i am sharing with you a different style of Kerala fish biryani

Hear are the ingredients..

To marinate the fish
 Salmon fish- 750 grams
Red chilly powder- 1 1/2 tsp
Turmeric - 1/2 tsp
salt -to taste
oil- 3 tsp
lemon juice- 2 tsp

For Rice
Basmathi rice-2 cups
Cinnamon - i stick
cloves and cardamon- 3 each
Raisins - 10-15
Cashews 10-15
Ghee -3 tsp

Onion -3
Tomatoes - 2 small
Green chillies -5
Chopped gin…

Beetroot Halwa

Beetroot Halwa
Beetroot Halwa is one of my all-time favorite recipes and there is a lot of childhood memories associated with this dessert. Hence I have decided to post it as my first recipe in this new space. I am new to blogging and am eagerly looking forward to making friends in the cyber and blogging world.

Beetroot halwa has been a favorite in my family. My Mom makes this on festive occasions. Beetroot halwa is one of the most requested desserts in our home. It has a wonderful aroma and it tastes great. And best of all wonderful naturally bright color, so this dessert has no artificial colors. As a child, I was never a great fan of beetroot especially due to its overpowering earthy smell. But I am at loss for words when it comes to this halwa. As the halwa cooks beets flavors change to a rich sweet aroma that makes it so appetizing. I guess it is the combined flavor of beets, condensed milk, and ghee that makes it so unique. The recipe that my mom gave me was with whole milk, but…
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