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Showing posts from November, 2011

Besan Ladoo - Easy Diwali Recipe

Besan Ladoo Besan ladoo is fragrant, rich, exotic sweet, and a must-have for all festive occasions. Indian festivals and celebrations are incomplete without homemade ladoos, and besan ladoo is easy to make ladoo with minimal ingredients. I love making ladoos at home. The entire house gets filled with the enticing aromas of roasted gram flour and ghee, and it is so reminiscent of the festive holiday spirit. It is perfect for entertaining, and these round dessert balls are also cute holiday gifts for friends and family. Ladoos are simple yet, exotic sweets made all over India. In Kerala, ladoos with rice flour ladoos , boondi ladoo , coconut ladoo, and nut paste ladoos are very popular. In today's recipe, the flour is besan/gram flour made from split yellow Bengal gram, also called chana dal. Roasted gram flour has a unique nutty flavor, and when combined with the aromatic flavor of cardamom and ghee/clarified butter, it tastes divine. Besan ladoo has an interesting fudgy melt

Meen Muringakka Curry/Fish Drumstick Curry

Meen Muringakka Curry/Fish Drumstick Curry Meen Muringakka curry is very popular in South Kerala especially Trivandrum. Muringakka or moringa oleifera/moringa is a very common vegetable in Kerala. It is grown in home gardens and is used in curries like Sambar and aviyal. Drumstick is an exceptionally nutritious vegetable and is always good to incorporate into your diet. This type of curry is a traditional age-old recipe. I grew up eating this fish curry and for me, it represents absolute comfort homey food. This is how my mom and grandmother make fish curry and they make the best meen muringakka curry ever.   The cuisine of coastal regions has fish as an indispensable part of an everyday meal. There are different regional versions. Some fish curries use coconut milk and kudampili or Malabar tamarind. There is also the fiery red curry made without coconuts.  Now you may ask what makes this fish curry special? Let me tell you, few ingredients make this fish curry s

Pavakka Peera Pattichathu

Pavakka Peera Pattichathu Here is a simple and delicious way to eat bitter gourd/pavakka. I know there are lots of people who hate this veggie due to its bitter taste. Believe me, this recipe will not disappoint you. The sweetness of coconut, the bitterness of pavakka and the tangy-ness of tamarind combined will make you love it. You can use either tamarind or kudampuli. My mom also uses the same recipe to make vegetables like kovakka/ivy gourd and plantains. Give this recipe a try.. Ingredients Pavakka sliced- 3 cups Pearl onions- 8-10 Coconut shredded - 1/2 cup Turmeric powder- 1/3 tsp Tamarind- a small ball Ginger- 1 inch thick Garlic- 3 pods Green chilly- 4-5 Mustard seeds- 1/2 tsp Dry red chilly- 2 Curry leaves - a few salt to taste Chop bitter gourd into thin slices. Heat oil in a pan and add mustard seeds and when they splutter add dry red chilly and sliced bitter gourd, salt and turmeric. Stir fry this for about three minutes till the bitter gour

Ulli Theeyal

Ulli Theeyal Ulli theeyal is a popular recipe of Kerala and is made of pearl onion/shallots/ chuvanulli.It has very little ingredients but it is time consuming.It has a sweet and tempting flavor of roasted coconut and caramelized onions and the gravy is spicy and tangy Ingredients Pearl onion or shallots sliced- 2 cups Sliced ginger- 2 inch thick Slit green chilly-2 Curry leaves - a few Tamarind-lemon sized ball mustard seeds- 1/2 tsp To roast and grind Coconut grated- 3/4 cup Dry red chilly-8-10 ( add according to your tolerance) Coriander seeds- 3 tsp Turmeric powder- 1/2 tsp Fenugreek seeds- 1/2 tsp Curry leaves- 1 spring Heat two tsp of oil in a pan and roast all the ingredients listed under 'to roast'. Roast in medium flame and stirring continuously till the coconut is dark brown. Make this into a fine paste and keep aside. Heat two tbs of oil  in a pan and add mustard seeds. When they splutter add shallots, ginger, green chilly an

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani  Here is the recipe for the rich and fragrant Hyderabadi chicken biryani.This was on my to- do list for a long time.It is an elaborate process but once you taste this aromatic and filling rice delicacy you will feel that it is really worth the effort.The biryani masala is somewhat similar to the Kerala chicken biryani,but the addition of shahi jeera imparts a unique flavor to this biryani. Ingredients To make rice Basmathi Rice- 1/2 kg Salt as per taste Bay leaf-2 Green cardomon-2 Black cardamon- 2 Cloves- 4 To make masala Chicken- 1/2 kg Sliced onion- 250 grams Green chilly-4-5 Ginger paste- 2 tsp Garlic paste- 1 1/2 tsp Turmeric powder- 1/2 tsp Chilly powder- 1 1/2 tsp Coriander powder- 3/4 tsp Yogurt- 1 cup Lemon juice- 1 lemon Garam masala- 1 tsp Coriander leaves- 1/3 chopped Mint- a few Shahi jeera- 1 tsp Cinnamon- 1 inch thick Black cardamon- 2 Cloves- 4-5 Bay leaves- 1 For layering and garnishing Fried onions-

Ethapazham Bonda/Sweet Bonda

Ethapazham Bonda/Sweet Bonda Bonda is a perfect tea time snack, crispy deep-fried balls with a spicy masala filling. South Indians love their fried food and bonda and chutney is a delightful combo. The recipe I am sharing today is a sweet version. It is made with sweet ripe plantains and jaggery is insanely addictive. Deep-fried goodness with the enticing flavor of plantains, ghee, and cardamom- now does that not sound appetizing? These bondas are a delightful snack that you cannot stop munching. Just like regular bondas it is crispy on the sides and still quite soft inside the fitter. It goes well with hot piping tea. This is a no-fuss recipe and is easy to whip up. Look at the list of ingredients for sweet bonda. You would usually have these ingredients in your pantry. The sweet filling is made with ripe plantains, coconut, jaggery, and semolina/rava. The batter consists of all-purpose flour and gram flour. The filling is laced with the aroma of ghee and cardamom. Goo

Kumbalanga Kadala Paruppu Kootu Curry

Kumbalanga Kadala Paruppu Kootu Curry  This kootu is a combination of kadala parippu/split chickpeas/chana dal and ash gourd.In certain regions of Kerala this curry is part of Onam sadhya. You can also try other veggies like chayote sqash or snake gourd to make this kootu.Kadala paruppu adds a real texture to this dish. Ingredients Kumbalanga/Ash gourd- 2 cups (cubed) Chana dal- 1 cup ( cooked) Grated coconut- 1/2 cup Coconut sliced- 1/3 cup Turmeric powder- 1/3 tsp Chilly powder- 1/2 tsp Green chilly -3 Jeera/cumin- 1/2 tsp Mustard seeds- 1/2 tsp Dry red chilly- 2 Curry leaves- a few Ghee/ oil- 1 tsp Soak parippu/chana dal for an hours and cook it the dal till it is soft but do not mash it. Note: Try cooking the parippu/dal in open pot. Cook it is soft but still retains its shape. Cook ash gourd with turmeric, green chilly and salt. Sprinkle a little water cover and cook (do not add too much water because ash ground will shed it own wa

Mutton Fry

Mutton Fry (updated pic) This is a recipe for delicious Kerala style mutton fried with a blend of exotic spices and regional flavors.It is simple and quick recipe and should admit that I loved this ever since I have tasted it. This is not deep fried as the name suggest,but is first cooked and then slightly pan fried. Ingredients    Mutton 1 1/2 lb 1) Shallots- 1 cup chopped Ginger paste- 1 1/2 tsp Garlic paste- 1 tsp Pepper powder- 3/4 tsp Garam masala- 3/4 tsp Turmeric powder- 1/2 tsp Coriander powder- 1 tsp salt to taste 2)  Onion finely chopped- 1/2 cup Thinly sliced ginger- 1 tsp Green chilly-1 Curry leaves- a few Crushed dry red chilly- 1 tsp Crushed fennel seeds- 3/4 tsp Clean mutton and marinate it with all the ingredients listed under one (1) and keep aside for half an hour.Pressure cook the mutton with half cup of water in medium flame till four whistles and if there is excess gravy after you open the lid of the pressure cooker,continue cook

Spinach/Palak Dal Curry

Spinach/Palak Dal Curry Today's recipe is the classic combination of lentil and spinach.It is an aromatic and mildly spiced curry topped with the inviting flavor of thadka- the sizzling cumin and roasted garlic.In this recipe I have used mung dal which is slightly roasted to enhance the its unique flavor. It can be paired with rice/rotis. Ingredients Moong Dal/yellow lentil- 3/4 cup Chopped spinach- 2 cups Shallots- 4-5 Ginger- 1 inch thick Turmeric powder- 1/2 tsp Green chilly- 4-5 salt to taste Oil- 2 tsp Ghee- 1 tsp(optional) Mustard seeds- 1/3 tsp Cumin seeeds-1/2 tsp Garlic-3 pods Dry red chilly-2 Slightly roast the mung dal till there is a nice aroma and it slightly changes color.Pressure cook dal till it is soft and cooked. Mash dal and add in salt, turmeric,chopped shallots,ginger and green chilly. Add water to the desired consistency. Allow this to simmer for 3-4 minutes and add the chopped spinach and mix in. Continue to simmer in medium flame for two


Balushahi (updated pic) Balushahi is a traditional sweet of India made especially during festivals and feast. It is popular and much loved in South India and is also refereed to as badushah. All those who have a sweet tooth will surely love this sweet.It is like fried and glazed pasty that resembles doughnuts. It is sweet and has a slightly flaky and melt in mouth texture. It is made with flour,yogurt and ghee, fried and is dropped in sugar syrup. I did not get the cute round shape but I loved the flaky texture and everyone enjoyed :)   Balushahi     Ingredients All Purpose flour- 2 cup Baking powder- 1/2 tsp salt- a pinch Ghee- 1/3 cup Yogurt- 1/2 cup For the syrup Sugar- 1 1/2 cup Water- 3/4 cup lemon juice- a few drops Cardamon crushed-3-4 Oil for deep frying In a bowl mix flour,baking powder and salt. Add ghee/butter and rub in ghee or butter with the flour until the mixture resembles bread crumbs. Add yogurt and mix lightly till all comes

Lemon Rice/Chitrannam

Lemon rice or chitrannam is a classic South Indian rice recipe. It is also served as prasadam in temples. The tangy rice with its inviting fresh aroma is hard to resist. If you have left over rice this is a great option for lunch/dinner.Serve it with roasted potatoes, papads and pickle and it makes a  simple and elegant meal. Ingredients Cooked Basmathi rice- 3 cups Chana dal- 1/4 cup Urad dal- 1 tsp Peanut- 1/4 cup Mustard seeds- 1/2 tsp Ginger sliced- 1 inch thick Green chilly slit- 3 Dry red chilly- 3 Turmeric powder- 1/3 tsp Hing or asafoetida 1/3 tsp Lemon juice-  1 1/2 lemon ghee- 1/2 tsp oil- 2 tbs Curry leaves- a few For this recipe, you need two cups of freshly cooked rice or leftover rice. Dry roast peanuts or cashew nuts and keep aside. Heat oil in a pan and add mustard seeds and when they splutter add curry leaves, dry red chilly and chana dal, and urad dal and fry till golden brown. Add turmeric and hing and saute for a few seconds. Next,