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Showing posts from October, 2015

Kadachakka Ethapazham Stew

Kadachakka Ethapazham Stew
Kadachakka/ breadfruit is widely cooked in Kerala and there are a verity of sweet and savory dishes made with breadfruit. The recipe today is a delicious stew with breadfruit and ripe plantains. This is a sweet version  is usually served as a  breakfast curry. This is my mom's favorite and this is a nice combo with appam. You can also serve this as a dessert. Give this recipe a try, you will surely love it.

Bread fruit cubed- 2 cup

Ripe plantain- 2 small
Thin coconut milk- 1 cup
Thick coconut milk- 1 cup 
Rice flour- 1tsp
Sugar- 3 tbs
salt- a pinch
raisins and cashew nuts - a few
ghee- 1 tbs
cardamon powder-a pinch
Fennel seeds- 1/4 tsp
Whole Cardamon-3-4

Cut ripe plantain and bread fruit into thick cubes. You can either steam it or cook in a heavy bottom pan with  1/2 cup of  water and a pinch of salt. Remove from stove when it is cooked and soft but not mushy.

Heat ghee in a pan and add whole cardamon, fennel seeds, raisins and cashew nut…

Pal Ada Mambazham Payasam

Paal Ada Mambazham Payasam
Payasam is very popular dessert in Kerala and is made on every special occasions. This recipe is a tweak to the traditional paal ada pradhaman by adding mango puree. You can buy paalada from Indian grocery store,it is available in dehydrated form. Try this creamy and flavorful fruit payasam, you will surely love it

Palada - 100 grams
Mango puree- 2 cups
Milk-3 cups
Condensed milk- 1 ( 14 ounce container) 
Sugar- 2-3 tbs
Cardamon powder- 1/2 tsp
Cashew nuts and raisins for garnish.
ghee- 2 tsp 

Heat one tsp ghee in a pan and add mango puree. Cook this in medium flame till the puree thickens. Add 3 tbs of sugar and continue cooking till it thicken and starts leaving the edges of the pan. Allow this to cool down a bit and stir in the condensed milk. Set this aside.
Wash palada and strain it. Add one tsp of ghee in a heavy bottom pan and lightly roast the ada for a minute. Add 3 cups of milk and allow it boil. Reduce the flame to low medium and cook till…

Kozhi/Chicken Mulakittathu

Kozhi/Chicken Mulakittathu
Kozhi Mulakittathu is a North Kerala dish. It is chicken in a spicy red curry paste. The chilly used here is kashmiri chilly powder which imparts a rich flavor, color and texture to the gravy. This curry can be made easily in a pressure cooker and is best when served with pathiri or ghee rice.
Chicken- 1 kg
Shallots- sliced- 2 cup
Onion- 1 large
Garlic- 6 -7 pods
Ginger- 2 inch thick peice
Curry leaves- a few
Kashmiri chilly powder- 3 tbs
(or according to spice tolerance)
Turmeric powder-1/2 tsp
Fenugreek powder-1/4 tsp
Coriander powder- 1/2 tsp
Whole spices- Cinnamon - 2 piece, cardamon- 5. cloves-5
star anise- 2, fennel seeds- 1/4 tsp
Coconut oil- 1 tsp

Heat oil in a pan and add the whole spices and saute till it is golden brown. Add curry leaves, chopped onion,chopped garlic and ginger and saute till it turns golden brown.
Add water and make a paste of chilly powder, coriander powder, turmeric powder and fenugreek powder.
Mix this paste and …

Chena/ Yam Podithuval

Chena/ Yam Podithuval
Chena podithuval is a quick and easy yam stir fry recipe. Serve this as a side dish for rice. You can use other vegetables like potatoes or chembu/taro for this recipe.
Chena- 3 cups cubed
Shallots- 4-5
Curry leaves
green chilly- 1
Turmeric powder- 1/4 tsp
Tamarind pulp- 2-3 tsp
Salt to taste
Mustard seeds- 1/4 tsp
Coconut oil- 3 tsp

To roast and grind
Urad dal- 2 tsp
Raw rice- 2 tsp
Dry red chilly-3
Hing/ asafoetida powder- a pinch
Fenugreek seeds- a pinch

In a pan add the cubed yam/chena, tamarind pulp,green chilly, turmeric powder, salt, 1/4 cup of water and one tsp of oil. Cook this till the vegetable is soft.

Dry roast, urad dal, rice, dry red chilly, fenugreek seeds and few curry leaves. When is light brown mix in the hing. Allow this to cool down a bit and then make a fine powder.

Heat oil in a pan and add mustard seeds. When they splutter add sliced shallots and curry leaves abd saute this golden brown. Add the cooked vegetables and the roast…

Sardine/Mathi Fry

Sardine/Mathi Fry

Today's recipe is my absolute comfort food.... Sardine fish fry/mathi fry. It is quick and simple and perfect side dish for rice.
Mathi/ Sardine- 6-8 medium sizes
Onion- 1 medium
Fennel seeds- a pinch
Pepper powder- 1/4 tsp
Ginger chopped- 2 tsp
Curry leaves- a few

Chilly powder- 1 tsp
Turmeric powder- 1/4 tsp
Pepper powder- 1/4 tsp
Fenugreek powder- a pinch
Ginger garlic paste-1 tsp
salt to taste
Coconut oil for frying

Clean fish and squeeze some lemon juice,rub on the fish and then give a final rinse. Make a few gashes on the fish.
Mix chilly powder, turmeric powder,pepper powder,fenugreek powder,ginger garlic paste and salt. Sprinkle little water and make a smooth paste. You can add a few drops or vinegar or lemon juice instead of water to make a paste. Keep half tsp of masala for later use. Apply the rest on the fish and inside the cavities and let it  marinate for five minutes.
Heat coconut oil and  fry in medium flame. Let the fish  get bro…

Coconut Caramel Ladoo

Coconut Caramel Ladoo
Coconut ladoos is quick and very easy to put together.  This is a twist to the regular coconut ladoo and is a treat for sweet lovers. It has the rich flavor of coconut and caramel.This ladoo has a few extra steps like making caramel, but its is definitely worth the effort.Try this you will surely love it.

Shredded Coconut- 2 1/2 cups
 Condensed milk-1 tin
Milk- 1/4 cup
Cardamon powder- 1/2 tsp
Ghee- 2 tsp
Cashew nuts chopped- 2 tsp
Sweetened shredded coconut- 1/4 cup

To make caramel condensed milk-You can buy store brought caramel flavored condensed milk for this recipe or make at home by boiling condensed milk. Place sealed condensed milk tin in a five quart pan and cover with water.Make sure that the tin is completely submerged under water. Boil this in medium heat for about one and half hours. Add more water  if necessary and make sure the tin is always  submerged under water. After one and half hours remove the tin from the boiling water and allow …