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Showing posts from March, 2015

Chakka Pradhaman/Jack fruit Payasam

Chakka Pradhaman/Jack fruit Payasam
Chakka Pradhaman is a tasty dessert with ripe jack fruit.Chakka pradhaman can be made fresh jack fruit when they are in season. But it can be enjoyed all year round by using chakka varatti or jack fruit preserve. Pradhaman is part of Kerala Sadhya menu. Give this recipe a try,you will surely love it.


Chakka Varatti- 1 1/2 cup

Thick coconut milk- 1 cup
Thin coconut milk- 2 cup
Jaggery - powdered - 1/2 cup
( according to sweetness you like)
Ghee- 2 tsp
Dry ginger powder- 1/8 tsp
Cardamon crushed- 4-5
Raisins and cashew nuts- a few
Sliced coconut-  a few

Add one cup of water to jaggery and bring it to a boil. Strain the impurities and pour the warm syrup over the chakka varatti/jack fruit preserve. The chakka varatti will be thick, allow it to sit for half an hour.
In a heavy bottom pan add thin coconut milk and chakka varatti jaggery mix and simmer for 6-7 minutes in medium. When the consistency thickens add dry ginger powder, crushed carda…

Inji Thayir

Inji Thayir
Inji Thayir is a healthy side dish that can be served with rice or as a dipping sauce. It is spiced yogurt flavored with ginger. This can be serve with sadhya meal.Sadhya requires elaborate cooking and sometimes quick fix recipes like these are real time savers.  Try this, you will surely love it.
Ginger-1 inch thick
Yogurt- 11/2 cup
Green chilly- 2
Grated coconut- 1 tbs
curry  leaves- 2-3
Salt to taste

Using mortar and pastel make a course mixture of coconut, ginger, green chilly and curry leaves. Mix this with yogurt and salt and serve.
You can also do a tempering with 1 tsp oil, mustard seeds and curry leaves. Pour this over the inji thayir.
Note: the one with tempering is served in different regions along with sadhya and is called also inji kichadi

Try this
Hop you will all enjoy!

Orange Blossom Brioche Bread

This months baking partners challenge recipe is Brioche. It is a rich and unique French bread. It is a kind of tender pastry bread with eggs and butter. It is often used as a base for many desserts too.This bread is flavored with orange blossom water. This recipe suggested by Swathi is adapted from Dominique Ansel's book  The Secret Recipes. I have never tried baking the Brioche bread and was little intimidated in the beginning. I am glad I tried this recipe. Thanks Swathi.
Ingredients Bread flour- 2 cups Salt- 1/2 tsp Sugar- 1/4 cup Yeast- 2 1/4 tsp Eggs-4 Whole milk- 1 tbs Unsalted cold butter- 8-10 tbs Orange blossom water- 1 tsp Orange extract- a few drops Flour for dusting

 In a bowl combine, bread flour, salt, sugar,yeast and eggs and mix well.
Mix until everything is combined and knead for 10 minutes in low speed so that it forms gluten. The dough at this stage will leave the sides of the bowl and when pulling gently will stretch without tearing.
 Cut cold butter into cubes…

Crispy Fried Anchovies/Netholi and Veloori Fish Fry/ Podimeen Varuthathu

Crispy fried Anchovies/Netholi/ Podimeen Varuthathu
Crispy fried Anchovies is super yummy and invokes childhood memories. Do you like fish as a snack? well I love crispy fried anchovies as a snack. My grandmother and mother used to make them when we were kids and gave it in small plates for snacking.  This is a quick and easy fish fry with Veloori or white sardine. It is crispy and tasty fry. This recipe is from my mother in law. You can also use Anchovies for this recipe


Anchovies or vellori- 1/2 lb
Kashmiri chilly powder- 1 tsp
Pepper powder- 1/3 tsp
Turmeric powder- 1/3 tsp
Fenugreek powder- a pinch
lemon juice- 1/2 tsp
Chick peas flour or rice flour-1 tbs
Egg white- 1 (optional)
Curry leaves - a few
Thinly sliced onion- 1/2 cup
salt and oil for frying

Veloori Fish fry (this one my mother-in -law made and I clicked the pic )
Clean fish and marinate with all ingredients listed above except oil. Set aside for five minutes. You can either deep fry or shallow fry the fish.…

Sweet and Sour Meatballs

Sweet and Sour Meatballs
Delicious and tempting Asian style sweet and sour meat balls can be served as a appetizer or over steamed rice.This is my take to the classic Chinese dish. Try this recipe, you will surely love it.

For the meat ball
Ground meat- 1 pound
(I used ground turkey)
Pepper and salt to taste
Panko bread crumbs- 1/2 cup
Egg- 1
Ginger paste- 1tsp
Chopped cilantro- 2 tsp

For the sauce
Onion cubed- 1/2 cup
Bell pepper- chopped- 1 medium
Chopped garlic- 3 pods
Soya sauce- 2 tbs
Dark soya sauce- 1/2 tsp
Sweet chilly and garlic sauce- 2 tsp
Rice vinegar- 1 tsp
Black Strap molasses- 1 tbs
(or one tbs brown sugar)
 Tomato paste- 3 tbs
Pepper powder- 1/2 tsp
Honey -2 tbs
Chicken stock- 1/3 cup
(or pineapple juice)
Corn starch- 1 tsp

Oil to fry

In a bowl mix together the ground meat,egg , bread crumbs, salt and pepper, chopped cilantro and ginger paste. Mix all this together and  shape into small balls. Heat 1 1/2 cup of oil in a heavy bottom pan and deep fry t…

Papaya/ Kappalanga Thoran

Papaya/ Kappalanga Thoran
Easy and healthy thoran with raw papaya/ kappalanga. The shredded papaya is stir fried with coconut and is a good side dish with steamed rice. This recipe is shared by my mother-in law.
Ingredients Shredded papaya- 3 cup Coconut shredded- 3/4 cup Pearl onions-2-3 Urad dal- 1/2 tsp Mustard seeds- 1/3 tsp Turmeric powder- 1/3 tsp  Garlic-2 Cumin seeds- 1/3 tsp Green chilly-2 Dry red chilly-2 Curry leaves a few Oil and salt to taste
Make a course mixture of coconut, cumin, turmeric powder,green chilly and garlic and pearl onion (use mixer or crush with mortar and pestle. Heat coconut oil in a pan and add mustard seeds and urad dal. Add dry red chilly and curry leaves and fry for a minute.Add the shredded papaya and stir fry for a minute before adding the coconut mixture. Sprinkle salt and continue to stir fry in medium heat for 3-4 minutes or till all the moisture evaporates and it is dry. Serve with rice. Try this Hope you will all enjoy!

Fried Fish Curry/ Pomfret Fish Curry

Fried Fish Curry/ Pomfret Fish Curry
Easy and yummy fried fish curry which goes well with steamed rice. This recipe is with pomfret, but you can use the fish of your choice.Try this,you will surely love it.
Pomfret- 2 lb
Turmeric powder- 1/3 tsp
Pepper powder- 1/3 tsp
Chilly powder- 1/2 tsp
Salt to taste
Tamarind pulp- 1 tsp

For the gravy

Shallots sliced- 1 1/2 cup
Tomato- 3 medium
Ginger - 2 inch thick piece
Grated coconut- 1 cup
Coriander powder- 1 tsp
Chilly powder- 1 1/2 tsp
Roasted fenugreek seeds- a few
Coconut milk- 1 cup
Green chilly-2
Curry leaves- a few
oil - 3 tbs
Thinly sliced coconut- 3 tbs
Salt  to taste

Marinate fish with salt, pepper powder, chilly powder, turmeric powder and tamarind pulp. Keep aside for 15-20 minutes and then fry the fish.
In a blender add grated coconut and ginger and make a fine paste. Add chilly powder, coriander powder and fenugreek paste and blend once again.
Chop tomatoes and make a fine puree.
In the same pan that you fried fish s…
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