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Showing posts from January, 2011

Pineapple Pachadi

Pineapple pachadi tastes like an exotic dish full of flavor. Fruit curries like pachadi and pulisherri is an integral part of the traditional Kerala cuisine.Locally available fruits like pineapple, mango and sweet plantain are used to make some of these curries.Most of them are yogurt and coconut based curries and part of the traditional feast or  Kerala Sadhya.This pineapple pachadi is a unique dish. It is a mouthwatering delicacy which is sweet and tart,a combo of pineapple, coconut and yogurt/curd. There are different versions in different regions like pineapple mathura pachadi and pineapple tenga aracha curry. Here is two other versions which tastes equally delicious.

Pineapple chopped- 2 cup
Yogurt- 1 1/2 cup
Coconut- 1/2 cup
Turmeric powder- 1/3 tsp
Chilly powder-1/2 tsp
Green chilly -1
Sugar- 1 tsp
Salt as per taste
Mustard seeds- 1/2tsp
Curry leaves

Cook pineapple with turmeric powder, chilly powder, salt and sugar and a 1 cup of water till pineapple is completely …

Broccoli Stir fry

Broccoli Stir fry with ginger and fennel powder tastes delicious and is a good side dish for rice. It is healthy veggie with its vibrant green color and distinct flavor.This is a very simple and quick stir fry but you will love the simple aroma of ginger and fennel combined.

Broccoli florets- 2 cup
Onion sliced- 1
Chopped ginger- 1 tsp
Fennel powder- 1/2 tsp
Chilly powder or flakes- 1/2 tsp
Mustard seeds- 1/3 tsp
curry leaves
Oil - 2tsp
Salt  to taste

Sprinkle a few drops of water and microwave broccoli in high for two minutes till it is crisp tender.( or steam broccoli florets in  water till cooked but it should retain its color and crispness)
Heat oil in a pan and when mustard seeds splutter add ginger and curry leaves and saute for a minute till you get a nice aroma. Now add onions and saute for a minute and add chilly powder and fennel powder and a pinch of salt. Drop in the broccoli florets and toss till well coated, but not more than 30 to 40 seconds. You can also add sesame s…

Meen Mulakittathu

Meen mulakittathu or mulaku chathachatu which means fish with crushed chilly flakes- is a spicy and quick side dish for rice.  It is a fish stir fry with crushed chilly flakes,ginger and shallots.It is popular in central and southern Kerala and is usually made with dry fish or dry prawns. But here I have used fresh boneless fish and this also tastes delicious. Here are the ingredients.


Boneless fish- 2 lb
Shallots crushed- 1 cup
Ginger - 2 inch thick

Crushed chilly flakes- 3/4 tsp
( adjust according to taste)
Turmeric powder- 1/3 tsp
Pepper powder- a pinch
clove powder- a pinch
lemon juice- 1 tsp
mustard seeds- 1/2 tsp
curry leaves
coriander leaves
salt to taste
coconut oil- 2 tsp

Clean and cut fish into small pieces and marinate for 10 minutes with turmeric powder,a pinch of pepper powder, salt and lemon juice.
Lightly fry this in oil and set aside.

 In the same oil add mustard seeds. When they splutter add crushed onion, ginger, curry leaves and saute till golden brown…


Nankattai  is a very popular Indian tea time cookie and has the perfect crumbly melt in mouth texture. It is buttery, with the inviting fragrance of cardamon. It has been my favorite cookies and still remember those inviting and beautiful round cookies arranged in glass jars in bakeries and canteens. I had no idea that it was so simple and easy to make. ya much easy than baking a cake. It has very little ingredients and can be put together quickly. Serve this with a cup of tea and enjoy :)


All purpose flour- 1 cup
Corn starch or Rava-2tsp
Baking powder- 1/2 tsp
Baking soda- a pinch
Salt- a pinch
Powdered sugar- 1/2 cup
Butter- one stick( 1/2 cup)
Cardamon-1/2 tsp

Mix and combine flour,corn starch,baking powder,baking soda and salt and set aside.
 In a mixing bowl combine room temperature butter and powdered sugar till it is light and fluffy. Add cardamon powder and mix well. Add the flour mixture little by little till it is well combined and one smooth ball. Cover and let it rest…

Stuffed Bread sticks

Enticing flavors of fresh baked bread is something that every one loves.This stuffed bread stick is inspired by the cheese stuffed bread sticks but an Indianised version and is a delicious appetizer or a great option for picnic.

For the stuffing 
Cooked potato- 2 medium
Cooked and shredded chicken - 1/2 lb
Chopped carrot-1
Onion- 1
Garlic paste- 1/2 tsp
Green chilly- 2
turmeric - a pinch
pepper powder- 1/2 tsp
Garam masala- 1/2 tsp
Chopped coriander leaves
salt to taste

For the bread
Flour - 2 cup
Yeast - 2 tsp
warm water- 1 cup
salt - 1/2 tsp
Sugar- 3/4 tsp
oil - 2 tsp
melted butter- 2 tsp

First to make the stuffing heat oil and saute onions till translucent.Add in garlic paste and fry till raw flavor disappears. Add in chopped carrots and stir fry for a minute. Mix in cooked chicken ( cook chicken separately with 1/2 cup water, turmeric, pepper and salt) and potatoes mix well. Finally add coriander leaves and allow this to cool.

For the bread mix in sugar and warm water and add yeast…

Carrot and Spring Onion Thoran

Carrot thoran is a delicious side dish for rice. Here you have the light sweetness of carrots and the flavor of spring onions. Spring onions add unique flavor and crunchy bite which you will surely love. This is quick and simple recipe.

Carrot chopped- 4-5 medium
Spring onion chopped - 1 cup
Onion- 1 medium ( optional)
Green chilly- 4
Ginger - 1/2 tsp
Curry leaves
Mustard seeds

2)Turmeric - a pinch 
Cumin- 1/2 tsp
Coconut - 1/2 cup
Garlic - 2 pods
Salt to taste

Mix all the ingredients listed under "number two" and make a course paste and keep aside.
Finely chop carrots( I used a food processor).
Heat oil in a pan and add mustard seeds. After  it crackles saute onion, green chilly, ginger and curry leaves  Saute for about a minute and add the chopped carrot and stir fry for a minute. Sprinkle a few drops of water and cover and cook for two to three minutes. Add the chopped spring onions and course coconut mixture continue to stir fry for one more minute. Serve with rice.


Meen/ Fish Podimas

Podimas is a south Indian favorite and is a simple and dry preparation of crumbled or somewhat scrambled vegetables,egg or meat.Here I am using fish and this is a quick and versatile dish for all fish lover and is an excellent side dish for rice.It is lightly seasoned quick dish and you go hustle and bustle as it is not strict retain their shape.

Boneless fish- 1lb
Shredded Coconut- 3/4 cup
Shallots- 10-12/ or one onion
Green chilly- 2
Ginger- 1 inch thick
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Garam Masala- 1/2 tsp
coriander powder- 1/2 tsp
Mustard seeds- 1/2 tsp
Cumin seeds- a pinch
curry leaves
oil - 2 tsp

Clean and cut fish into small cubes and cook this with 1/3 cup of water, 1/2 tsp of chilly powder, turmeric and salt and keep aside.
In a pan heat oil add mustard seeds and cumin and when they splutter saute shallots, green chilly, ginger and curry leaves till onion becomes golden brown. Add chilly powder, coriander powder, garam masala and the cooked fish pieces. Stir fry f…

Rava Idli

Rava Idli  (semolina idli) is an instant and easy fix for breakfast, as there is no soaking,grinding or fermentation.This is a specialty of Karnataka and part of the menu in Udupi restaurants. It is healthy and quite filling and tastes delicious with chutney and sambar.

Rava or Semolina- 2 cup
Yogurt - 3/4 cup
Carrot- 1 medium
Chana Dal- 2 tsp
Urad Dal- 2 tsp
Chopped ginger- 1 tsp
Green chilly- 2
asafoetida - a pinch
Curry leaves- a few
Baking soda- a pinch
Mustard seeds 1/2 tsp
Oil- 2 tsp

Dry roast rava till it attains a nice aroma. Allow to cool a minute and soak for half an hour in 2 1/2 cups of water.
Heat oil in a pan and add mustard seeds and when it splutters add chana dal and fry for a minute, followed by urud dal, ginger, chilly, curry leaves and asafoetida and chopped carrot and fry for a minute. Allow this to cool.
Add yogurt into the soaked rava along with this fried mixture. Do not add much water. The consistency should be a little more thick than idli batter.Add salt an…


Sukhiyan is yet another tea time snack of Kerala. It is sweet balls made with green gram dipped in batter and deep fried. It is made somewhat like the bonda but it is a sweet version. This is a simple and easy recipe.


For the batter
Maida- 1 cup
Rava/sooji- 2 tsp
Baking powder- a pinch
salt- a pinch
Egg -1 (optional)
Water- 1 1/2 cup

Green Gram cooked- 1 1/2 cup
Grated coconut- 3/4 cup
Jaggery powdered- 1/2 cup
Cardamon powder- 1/2 tsp

To prepare the filling dissolve jaggery in half cup of water strain and remove impurities. Heat this liquid and reduce to one thread consistency. Add coconut and cooked green gram and cook till all water is evaporated and it leaves edges of the pan to become one mass. Add cardamon powder and allow to cool. Make small balls and keep aside.
Mix all the ingredients under batter to form a smooth batter ( Idli consistency). If you like a softer and crunchier outer crust you can add egg. Heat oil in a pan and dip these ball one by one and drop carefully…

Cauliflower Roast

Cauliflower roast is a quick and easy appetizer. Its is spicy and crispy in the outside and tender and soft in the inside. This is baked in the oven and can be called a somewhat Tandoori cauliflower. It is the same recipe as the Tandoori chicken I posted earlier. I have used the same technique and the same masala but avoided yogurt and mustard powder and instead added lemon juice.


Kashmiri Chilly powder - 1 1/2 tsp
Coriander powder- 1/2 tsp
Gram flour- 3 tsp
Ginger garlic paste- 1 tsp
Garam Masala - 3/4 tsp
Kasoori methi powder- 1/3tsp
Lemon Juice- 1/2 lemon
Oil- 2 tsp
Salt to taste

Cut cauliflower into florets.
Heat 1 tsp of oil and add gram flour and roast it in a slow flame for about a minute till you get a nice flavor without burning. The best way is to bring the pan to heat and then off heat and then again to heat and whisking continuously.Allow this to cool a bit. 
Mix all ingredients(except oil) along with the gram flour paste and coat the cauliflower with it.If you wish y…

Prawns Pulao

Prawns Pulao
Aromatic prawns pulao is for sure a quick, simple and spicy rice recipe perfect for my lazy weekend  lunch in this freezing climate. This delectable pulao satisfied my craving for prawns biryani. But that is the magic of pulao- elegant  yet so simple with the wonderful aroma of spices and prawns making it a perfect meal.

Basmati Rice- 2 cups
Prawns- 1 lb
Onion- 1 medium
Tomato- 2 small
Ginger- garlic paste- 2 tsp
Turmeric powder-1/2 tsp
Chilly powder- 1 tsp
Garam masala- 1/2 tsp
Green chilly- 2
cinnamon- 1 stick
star aniseed- 2-3
Clove- 3-4
salt to taste

Cook rice with four cups of water and enough salt till it is 80% done, do not strain.
Heat oil or ghee in a pan and add whole garam masala, roast for a minute and add in onion and ginger garlic paste.
Fry for a minute and add tomato and saute till it is soft. Add turmeric powder, chilly powder, garam masala and prawns and saute for a minute. And the cooked rice along with the water. ( use can also do anothe…

Pear and Pineapple Upside Down Cake

Happy New Year to all my friends and readers..

To celebrate and welcome New Year I made this cake. It is a caramelized pear and pineapple upside down cake. It is a delicious cake with the rich flavor of caramelized pear, pineapple and ginger. This is a two layer upside down cake,first layer of pear and a second layer of chopped ginger flavored pineapple and then a cake base. You can add candied ginger if you like but I have added a little of fresh ginger. There can be sometimes extra liquid after you flip the cake upside down. Pour it on top of the cake and you will get a soft, moist and gooey cake. It is a delicate buttery cake which you will surely love.


Layer 1
Pear- 3
Butter- 3 tsp
Brown sugar- 1/2 cup

Layer 2
Pineapple chopped- 1 cup
Ginger grated- 1 tsp
Butter- 3 tsp
Brown sugar- 1/2 tsp

Cake mix
Flour- 1 1/2 cup
Baking powder- 1 1/2 tsp
Baking soda- 1/2 tsp
salt- a pinch

Butter- 1/3 cup
Sugar- 1/3 cup
Pineapple juice- 1/3 cup
Vanilla essence- 2 tsp

Add butter and brown sugar i…
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