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Showing posts from May, 2010

Varutharacha Chicken Curry

Varutharacha chicken curry is chiefly prepared by with roasted coconut and spices. It is very aromatic chicken in a flavorful and spicy gravy. It is not for those lazy days when we would love to make a quick and easy curries. It is time consuming but the end result is supremely satisfying to all chicken lovers. It is popular in Kerala, especially in North Kerala. It is great accompaniment with ghee rice, pulao, parotta or pathiris.

Chicken - 1kg
Shallots- 1 1/2 cup
Thinly sliced onion- 1 medium
Grated coconut- 1 1/2 cup
Sliced coconut- 1/4 cup
Tomato- 1
Ginger  garlic paste-2 tsp
Green Chilly -2
Chilly Powder- 1 tsp
Kashmiri chilly powder- 1 tsp
Turmeric powder- 1/3 tsp
Coriander powder-2 tsp
Fennel seeds- 1/2 tsp
Cinnamon- 2 inch
Cloves- 3-4

Star Aniseed-2 
Cardamon- 1
Black pepper- a few
Nutmeg- a small piece.
Curry leaves
Mustard seed- 1/2 tsp
Dry red chilly- 2
Salt to taste

Heat oil in a pan and roast grated coconut, curry leaves, two to three shallots till i…

Pineapple Pulisheri

Pineapple Pulisheri is another version of pulisheri. There are different versions like savory pulisheri made with ash gourd or sweet with mangoes. Pineapple pulisheri is a sweet and sour curry and has a wonderful flavor. This is my mom-in-laws recipe and also the first one she taught me. Back at my home my mom made only mango pulisheri. Both these pulisheri's have unique tastes and you will surely love this one too.

Pineapple- 250 grams/8 ounce can
Yogurt -1/2 ltr
Coconut- 1/2 cup
Green chilly - 2
Turmeric- 1/2 tsp
Fenugreek- 1/2 tsp
Ginger chopped- 1/2 tsp
Mustard seeds- 1/2 tsp
Curry leaves
Salt to taste.
Oil- 2 tsp 

Dice pineapples into cubes. Grind coconut and ginger into a fine paste using very little water and set aside.
Heat oil in a pan and crackle mustard seeds and fenugreek.
Add green chilly and turmeric powder and saute a bit. Now add pineapple pieces,salt and 1/3 cup of water and close with a lid.
(or just cook the pineapple with turmeric powder and salt and do the …

Palada Pradhaman/ Payasam

Palada pradhaman/Paal ada payasam
Palada pradhaman is a very popular dessert in Kerala and is made on festivals like Vishu, Onam and special occasions like marriage feasts. The secret to this recipe is slow cooking the ada in milk and sugar till it reduces and becomes creamy like condensed milk. Added to this is the flavor of ghee and cardamom and roasted cashew nuts. If this wasn't good enough, here is another way to make your payasam eating unforgettable. Have it with sweet Boli .Palada payasam is served along with Boli in wedding Sadhya, in south Kerala, especially in Triruvananthapuram region and the combination is divine. I have also posted ada pradhaman recipe with jaggery and coconut. This ada payasam is made with milk and sugar.

In earlier times it was very difficult to make this pradhaman and it took hours to prepare the rice ada (looks similar to flakes) used in this recipe. Grounded rice paste was spread in plantain leaves rolled and submerged into boiling water to mak…

Aval Vilayichathu/ Sweetened Flat Rice with Jaggery

Aval Vilayichathu/ Sweetened Flat Rice with Jaggery
Aval Vilayichathu/ Varattiyathu is a traditional old fashioned recipe with authentic flavors of Kerala. It is both easy and inexpensive. This snack is one of the most common snacks made in many homes in Kerala and passed down from generation to generation. At home in Kerala, my mom and granny often made these in the afternoon, so we can enjoy them as a snack at tea time. This snack evokes real nostalgia for simple village life. It is deliciously simple- a taste that lingers in your memory.

In this recipe, aval or flat rice is, sweetened with jaggery and enriched with the flavors of ghee, cardamom, dry ginger, and coconut. It is slightly crunchy and chewy because of the jaggery. It also has the intense coconut flavor- I mean lots of coconut and tropical flavors! This is a versatile recipe. Reduce the amount of sweetness, it will transform itself into an interesting fun breakfast. It is also my choice when I want a quick dessert, not o…

Fish Mappas

Fish/Meen Mappas

 Mappas is a popular recipe in Kerala and is made with fish or meat. This traditional dish has a rich creamy texture and is made with coconut milk. Here I am making with fish. This curry resembles a delicately flavored fish stew.  It goes well with appam or parotta.

Fish- 1 lb
Shallots- 1/2 cup
Tomatoes- 2 large
Green chilly- 2
Ginger- 2 inch
Garlic - 5
Chilly powder- 1tsp
Turmeric Powder - 1/2 tsp
Coriander powder- 2 tsp
Coconut milk- thin- 1 cup
Coconut milk thick-3/4 cup
Vinegar- 2 tsp
curry leaves

Clean fish and marinate with a little of turmeric, chilly powder and salt and fry it slightly and keep aside. (You can avoid this frying step  for large chunk fish like King fish)
Chop onions and tomatoes. Mince garlic, green chilly and ginger. 
In a separate bowl mix chilly powder, turmeric and coriander powder with little water and make a paste and set aside.
In a hot pan pour oil and splutter mustard seeds, and add the minced ginger and garlic and curry leaves and …

Orange Pudding

Orange Pudding is very light and sweet. It is less tangy and a good dessert option which my family enjoys. I saw this recipe in a TV show and tried it first as Orange sponge pudding which has a cake like texture. This one also turned out well. Many of you might have already tried this and I am also happy with getting a new pudding option.

Milk- 1 cup
Egg- 3
Butter- 2 tsp
Sugar- 1/2 cup
Orange Juice- 1/2 cup
orange zest- 3 tsp
All purpose flour- 3 tsp

Separate egg whites and yolk and keep aside.
In a large mixing bowl blend sugar and butter till it becomes a smooth and fluffy. Beat egg yolks and add in into the sugar mixture and blend well. Add orange zest and flour and blend well without lumps. Now add orange juice and milk and blend well. Don't  forget to beat well after each additions. Beat egg white until light and fluffy soft peaks. Stir and gently fold into the mixture.( or beat with a little sugar and finally layer it on top). Heat oven to 300 Degree F and place a nine i…

Pavakka Mathura Curry/ Sweet Bitter gourd Curry

Pavakka or bitter gourd is a vegetable known for its nutritious value and medicinal properties. This is a vegetable which many like and dislike at the same time. I felt this is more an adult vegetable as children have shown aversion to eat. Strangely I loved this while I was a kid and still passionate in trying different recipes with this vegetable. This is a no fuss recipe and has a sweet and sour taste. Basically it is similar to Kerala theeyal but tastes somewhat like puli inji (pickle) both made with tamarind.  Adding tamarind  gives this dish the taste of a sweet an sour chutney which children might love. Try this easy recipe. It goes well with rice.

Bitter gourd- 3 
Shallots chopped- 1/2 cup
coconut- 1/2 cup
Ginger- 1 inch
fenugreek seeds- 1 tsp
Chilly powder- 1 tsp
Coriander powder  - 2 tsp
Turmeric powder- 1/2 tsp
tamarind- small lemon sized ball
Jaggery- 3-4 tsp
Thick coconut milk- 1/3 cup
Curry leaves- 2spring
mustard - 1/2 tsp
Dry Red Chilly- 2
Salt to taste.

Roast coconu…

Shrimp and Vegetable Pulao

Shrimp and vegetable pulao is a very simple and easy pulao. It is mild and less spicy but very delicious and aromatic. It is immensely easy as a lunch box recipe and also for potlucks. You will surely enjoy this easy pulao.


Basmathi Rice- 2 cups
Shrimp- 150 grams
Cut vegetables- 1 cup
Onion- 1
Green chilly- 2
Ginger- 1 inch peice
Garlic- 4
Red chilly - 1/3 tsp
Turmeric- 1/2 tsp
Fennel seeds- 1/2 tsp
Cinnamon- 1 stick
Cardamon- 2
cloves - 4
Lemon juice- 1 whole
salt to taste
cilantro leaves for garnish
Oil 2 tsp
Ghee- 1 tsp

Clean and marinate shrimp with salt, a pinch of turmeric and chilly powder and set aside.
Cut vegetables into small cubes. Here I have used carrots, green peas, beans and frozen corn.

Heat oil and ghee in a deep heavy skillet or a pressure cooker and add in the whole masalas and allow them to get roasted. Now add ginger and garlic and saute till the raw flavor disappears. Add in onions, salt and fry it till golden brown. Add the shrimp and turmeric powder and saute for anot…

Honey Glazed Chicken

This is a very simple citrus flavored chicken is now one of my favorites-a little sticky,sweet and tangy. Its quick and easy and can  be served over rice or pulao.It is a slight modification of the soya honey glazed chicken wings. Lemon juice tenderizes and the sweet glaze compliments the chicken; striking a balance between tangy and sweet. I have also tried this with orange and that also came out very tasty.

Chicken- 1 lb
Bell Pepper - 1 medium
Baby Corn- 15
Onion- 1 medium
Pepper powder- 1/2 tsp
Soya Sauce- 3 tsp
Dark Soya Sauce- 1 tsp
Chilly Garlic sauce - 3/4 tsp
Worcestershire Sauce- 2 tsp
Lemon juice- 3 tsp
Honey- 3 tsp
salt to taste
oil- 3 tsp
Roasted Sesame seeds- 1 tsp 

Cut chicken into desired size and marinate it with all the sauces and keep it aside for about half an hour.
Cut onions and bell pepper into cubes. Heat oil in a pan and saute these along with baby corn for a minute and keep aside. In the same pan pour a little more of oil and shallow fry the chicken. Add in pep…

Banana Dosa/Pancake

Plantains are used to make a variety of dishes and this a breakfast recipe. Plantains are loaded with nutrition and in Kerala ripe banana is steamed and is part of  the breakfast. It is low in sodium and high in vitamins and fiber.This is inspired by the payam pori or the banana fritter that is common snack in Kerala. But this does not contain eggs as in usual pancake or fitters. We can convert this recipe into fritters by dropping batter spoonful into hot oil and fry it until golden brown. Here I made in the form of a dosa/pancake. Plantains are firmer than dessert bananas and so does not get mashed up and thus making it a better choice.

Ingredients Ripe Plantain- 3  All purpose flour- 1/2 cup Rice flour- 3 tsp Coconut - 1/2 cup Sugar- 3 tsp salt- a pinch Cardamon or nutmeg- 1/3 tsp Ghee- 1 1/2 tsp
Mash up the plantains using a fork. It is not necessary to be a very fine paste. Mix in all the ingredients and 1/3 cup of water ( except ghee) into the batter.If the batter becomes too thick to po…

Kerala Duck Roast

Kerala Duck Roast
Kerala Duck roast is very authentic recipe, a distinctive tradition passed down by generations. It is a specialty of Syrian christian families in Kerala and is part of their cuisine on all special occasions including marriages and feasts, and Christmas dinner and New year. It goes well with appam, puttu, idiyappam, rice and chappatis. There are different variations in making duck roast. In regions like Kuttanadu it is made with the skin on and is fried in its own fat and seventy percent of the cooking is done without adding water. But here I took off the skin and removed the excess fat. I attempted this traditional recipe after I read much of this duck roast. I am not a great duck lover but this came out good and my family enjoyed.

Duck - 2 lb
Shallots- 1/2 cup
Onions sliced- 2
Ginger- 2 inch
Garlic- 8-10
Chilly powder- 1 tsp
Crushed chilly flakes- 1/2 tsp
Turmeric powder-1/2 tsp
Coriander powder- 2 tsp
Fennel seeds- 1/2 tsp
pepper powder- 1/2 tsp
Vinegar- 2 tsp  

Ethapazham (Plantain) Pulisherri

Ethapazham pulisherri or plantain yogurt curry is a sweet and sour curry made with ripe sweet bananas. In Kerala cuisine we find lot of recipes using plantains. This curry is common and homely and can be made any time of the year. There are not seasonal like Mambayam pulisherri ( Sweet Mango curry). This spiced yogurt dish goes well with rice and any vegetarian or non vegetarian side dishes. It is usually of a little thinner consistency but i like it thick.So i add very little water while grinding coconut.

Plantain ripe- 2
Coconut- 1/3 cup
Yogurt- 1 cup
Turmeric powder - 1/3 tsp
Chilly powder- 1/2 tsp
Green chilly- 2
Fenugreek Seeds- 1/2 tsp
Mustard Seeds- 1/2 tsp
Shallot diced -1
oil 2 tsp
Salt to taste
Sugar- 1/2 tsp
Curry leaves -1 spring

Cut plantain into  1 1/2 inch pieces and cook it with salt, turmeric, sugar,green chilly and chilly powder. Do not allow it to get mashed up. Set this aside
Grind the coconut into a fine paste and whisk in yogurt and mix this to t…

Vattayappam/ Steamed Rice Cake with Strawberry

Vattayappam or rice steamed cake is a traditional snack. It is quite a simple one usually made with leftover palappam barter. Whisk in a little more or sugar, cardamon and steam it- the vattayappam is ready. Its definitely an old fashioned snack but it has a spongy texture and wonderful mixed aroma of cardamon, yeast and ghee which every one would love. If you are interested in the pink colored vattayappam it is three tsp of strawberry pureed and blended just before steaming. That was fun but came out great with a lovely taste. To make this recipe more easy you can use rice flour instead of soaking raw rice.

Raw rice - 2 cups
Cooked rice- 1/2 cup
Coconut- 1 cup
Coconut milk- 1/2 cup
Yeast- 1/2 tsp
Sugar- 1/4 cup
salt-  1/3  tsp
Ripe Banana- 1
Raisins- 10-15
Cashew nuts- 5-6
Ghee- 1 tsp

Soak raw rice for about six to eight hours. Grind this along with coconut, coconut milk and cooked rice into a fine paste ( traditionally instead of cooked rice, thari kurukku is made. It is made by simm…

Meen Thoran/ Fish Thoran

Fish Thoran is a very simple yet popular fish recipe, which can be made with any kind of fish. It is a great side dish, but doesn't have any gravy. It is made with grated and crushed coconut which I have seen mom patiently stir frying to a dry roasted form which makes this fish recipe even more flavorful. It can be prepared with any kind of fish like King fish, Mackerel, Sharvu or Shark, or smaller ones like Sardines or Anchovies and also squid. It is good to avoid bones and cut  larger fishes into small cubes. For the smaller one we can cook them first with turmeric and salt and remove off the bones and then continue with the same recipe.

Fish- 1 lb
Grated coconut- 3/4 cup
Shallots diced- 1/2 cup
green chillies - 3
Ginger- 1- 1 1/2 inch
garlic-1 pod 
Cumin-a pinch
Chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
tamarind- one small ball
Mustard seeds- 1/2 tsp
Red Chilly- 2
Curry leaves- 2 springs
Salt to taste
Oil 3 tsp

Clean and cut the fish into small pieces and set aside.
Crush the g…
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