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Showing posts from June, 2016

Pineapple Bread Pola

Pineapple Bread Pola
Bread pola is a popular sweet/ snack of Malabar made with left over bread. It is an easy snack with a texture that resembles bread pudding moist and tender.The star ingredient here is caramelized pineapple.It is an egg based dessert and is slow cooked on stove top. This helps to infuse the flavor of pineapple. Try this you will surely love it.

Bread slices- 8
Eggs- 4
All purpose flour- 2 tbs
Milk-3/4 cup
Pineapple chopped- 1 cup
Ghee- 2 tsp
Cardamon powder- 1/2 tsp
Sugar- 1/2 cup
( according to your sweet preference)
salt- a pinch
Cashew nuts- 8-10
Raisins- 2 tbs

I used an 8 inch pan for this recipe. First add the bread slices into a food processor and pulse a few times to make it course and crumbly. Set this aside.
Heat ghee in a pan and fry raisins and cashew nuts. Drain and keep aside.
In the same pan add the chopped pineapple and saute and fry till it changes color to golden brown for about 5-6 minutes. Add half of the sugar and cook till all …

Kozhuva Pepper Fry/Anchovies Pepper Fry

Kozhuva Pepper Fry/Anchovies Pepper Fry
Anchovies when fried are crispy and super tempting. This can be served with rice or as an appetizer. It  has the spicy kick of pepper and the flavor of curry leaves. You can use either green peppercorns or ground black pepper. Try this crispy and tasty fish fry, you will surely love it.

Kozhuva/ Anchovies- 1/2 lb
Egg white-1
Green pepper corns- 1 tbs
(or ground black pepper according to taste)
Turmeric powder- 1/3 tsp
Ginger- thin slice
Curry leaves - 2-3 springs
Coriander leaves- 3 tbs chopped
Corn starch- 2 tbs
salt and oil for frying

Make a fine paste of pepper corns, ginger,curry leaves and coriander leaves. Into  this add turmeric powder, egg white and corn starch and make a smooth batter.
Clean fish and marinate with this paste and set aside for five to ten minutes.
You can either deep fry or shallow fry the fish. This one above is shallow fried and will take 2-3 minutes on each sides. Fry till both sides are evenly fried and…

Chakkakuru Muringakka Thoran

Chakkakuru Muringakka Thoran
Today's recipe is yet another simple thoran that can be served with steamed rice. Jack fruit is a seasonal fruit in Kerala and there are several sweet and savory dishes prepared with jack fruit. Chakkakuru is jack fruit seeds and is used in curries and thoran/stir fry.Drumsticks/muringikka makes it more healthy and flavorful. Try this simple thoran, you will surely love it.

Chakkakuru/jack fruit seeds- 15-18
Drumstick- 4 nos
Shallots sliced- 5-6
(Or one onion- medium finely chopped)
Coconut grated- 3/4 cup
Green chilly-3-4
Turmeric powder- 1/3 tsp
Cumin - 1/2 tsp
Chilly powder-1/3 tsp
Garlic - 2 pods
Mustard seeds- 1/2 tsp
Curry leaves- 2 springs
salt to taste
Coconut oil- 2 tbs

Wash chakka kuru/jack fruit seeds. You can cook in a pressure cooker. Cook with one cup water and salt in medium flame for 6-8 minutes ( one whistle). When it cools down,gently peel off the top white skin and the bottom red skin. Cut into small pieces.
Lightly scra…

Arabian Bukhari Rice

Arabian Bukhari Rice
Arabian Bukhari rice is  aromatic and delicious chicken and rice. This is a one pot meal and a sure winner. It is different from the elaborate chicken biryani,but equally tasty and great for weekend lunch .Try this,you will surely love it

1)For the rice
Basmathi rice- 3 cups
Onion-2 medium
Tomato puree- 1 cup
Chopped carrot- 1 cup
Dry lemon/black-2 (optional)
whole spices-Cinnamon- 2 piece,Cloves- 4,Green cardomon-2,Bay leaves-2
Salt to taste

2)For the chicken masala
Chicken - 1 kg
Garlic- 5-6
Chilly powder- 1 tsp
Turmeric powder- 1/4 tsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Masala powder-Cinnamon- 1 piece, Cardamon-2, black cardamom- 2,clove- 2-3
nutmeg- a small piece, Dry ginger 1/2 inch piece, galanga powder- 1/8 tsp

3)For Garnish
Thinly sliced onion- 1
Pine nuts-2 tsp
Raisins- 10-12

Make a fine powder of all the masala listed in group (2) under chicken masala. Mix in chilly powder, turmeric powder and pepper powder. Reserve 1/2 tsp o…

Pori Unda/Sweet Puffed Rice Balls

Pori Unda/Sweet Puffed Rice Balls
Puffed rice is a good tea time snack in itself. Pori unda is yummy balls made with puffed rice and jaggery. These ladoo/balls are yummy and  crispy to munch on. I  have nostalgic memories about this snack. We used to buy them at temple festival fairs. Vendors used to carry around baskets filled with pori unda and they were super yummy. At home too we make them on special occasions like Onam, Diwali and Karthika Deepam. For sweetness you can also use caramelized sugar. Try this you will surely love it.

Puffed rice/pori- 5 cup
Jaggery powdered- 1 cup
Water- 1/2 cup
Ghee- 1 tbs
Cardamon powder- a pinch
Dry ginger powder- 1/8 tsp (optional)

Heat jaggery and water and allow it to melt. Strain the impurities and return to stove.
In medium heat allow it to boil and thickens to one thread consistency.  Reduce the flame and simmer  for another 5-6 minutes till it thickens. To test the perfect syrup consistency drop a little syrup into cold wat…

Apricot Mango Juice

Apricot Mango Juice
Chilled mango apricot juice is fresh flavored and refreshing summer drink. Since it is season we are getting lots of fresh mango and apricot in the market. Mangoes and apricot goes well together with the creamy sweetness of mango and the musky sweet and tart taste of apricot.Apricot like mango is a healthy fruit with fiber and beta-carotene Try this,you will surely love it.

Ingredients Ripe mango- 2 medium
Sugar- 1 tbs
Lemon juice- 1/2
chilled ice water

In a blender/food processor add peeled and chopped mangoes.
Take off the kernel of apricot,roughly chop and add to the blender.

Add sugar,lemon juice and ice chilled water or a few ice cubes  and pulse till nice and smooth.

Serve chilled.

Try this,
Hope you will all enjoy!

Koorka Irachi Curry/Chinese Potato and Beef Curry

Koorka Irachi Curry/Chinese Potato and Beef Curry
Today's recipe is a delicious combo of Koorka and beef .Koorka/ Chinese potato is a healthy and tasty vegetable.It is a seasonal vegetable yet popular in Kerala. This recipe is inspired from my sisters college hostel memories. She used to talk about delicious ethakka/plantain beef and koorka beef  that they had from college canteen. This is a simple and delicious curry and is a  perfect side dish for rice and parottas.

Beef - 3/4 Kg
Koorka/Chinese potato- 1/2 kg
Tomato -2
Shallots- 1 cup
Chopped onions-1 medium
Chopped ginger-1 tbs
Chopped garlic- 6-7 pods
Vinegar- 1 tsp
Chilly powder-2 tsp
Turmeric powder- 1/4 tsp
Coriander powder 2 tsp
Pepper powder- 1/2  tsp
Meat masala- 1 tsp
Garam masala- 1/2 tsp
Curry leaves- a few
Coconut oil- 3-4 tsp

 To clean the koorka/Chinese potato the easiest way is to put them in a cloth bag or a sack and gently hit a few times on hard surface or on the floor. It sounds weird but you …

Karikku Appam/Tender Coconut Appam

Karikku Appam/Tender Coconut Appam
Soft and fluffy appam with stew is favorite breakfast of  Malayalees. We often make appam with rice and coconut.I found some fresh tender coconut/ karikku in the market.I had seen appam recipe with tender in a magazine and wanted to give it a try.This is a perfect and yummy breakfast. 
Raw rice- 2 1/2 cup
Tender coconut water- 1 cup
Tender coconut pulp- 1 cup
Grated coconut- 1/4 cup
Parboiled rice cooked- 1/2 cup
Instant Yeast- 1 tsp
Sugar- 2 tbs
Salt to taste

Wash and soak rice for four to five hours. Drain the water off and put the rice in a blender. Add little water and grind the rice into a smooth paste. Add the cooked rice and grind till it is smooth. Transfer this into a deep pan.
Next grind the coconut,tender coconut pulp, tender coconut water and sugar. Grind till it is a smooth paste. Pour this into the rice batter. Add yeast and mix well.The batter should be of pouring consistency,just like dosa batter. It should rest for at …

Sambar Vada

Sambar Vada
Sambar vada is served in restaurants and tiffin stalls. It can be served along with breakfast or as a snack.Uzhunnu vada soaked in sambar is an absolute comfort food and represents the simple and homely flavors of South Indian breakfast. Try this you will surely love it.

For the vada
Urad Dal/Black lentil skinless- 1 cup
Ginger finely chopped- 1 inch thick
Curry leaves finely chopped- 1 spring
Whole black pepper-a few
salt to taste
Oil- 2 cup to fry

For the Sambar
Toor Dal/sambar parippu- 1/2 cup
Pearl onions- a few
Tamarind one lemon sized
Chilly powder- 1  tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Sambar powder- 1 tsp
Fenugreek powder- 1/3 tsp
Asafoetida- 1/3 tsp
Mustard seeds
Dry red chilly- 2
Curry leaves
Coriander leaves
Salt to taste

To make the sambar
Wash Toor dal/sambar parippu and cook with enough water in pressure cooker. After 3-4 whistles remove the lid and mash the dal.
Add pearl onions, chopped tomato,turmeric powder and sa…

Tandoori Prawns

Tandoori Prawns
Tandoori marinade is spicy and zesty with an amazing smoky flavor. This marinade goes well with  chicken ,fish, prawns and veggies like cauliflower. Grilled prawns is a tempting delicacy.Traditionally these are made in tandoor oven but you can grill them or pan fry. Try this,you will surely love it.

Prawns large sized- 10-12
Kashmiri chili powder- 1 1/2 tbs
Pepper powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Ginger- garlic paste- 1 tsp
Gram flour- 1 1/2  tsp
Cumin powder- a pinch
Garam Masala- 1/2 tsp
Yogurt (hung)- 2 tbs
Kasoori methi powder-a  pinch
Lemon juice- a few drops
Mint leaves- 3-4
Mustard oil- 1 tbs

Use a sharp kitchen scissors to trim off the legs, antennae and the sharp point at the top of the head.Keep the head and shell intact.Make a cut just near the head and the body and pull out the vein. Insert a tooth pick to retain the shape and avoid curling.

Whisk yogurt and gram flour into a smooth paste.Mix all the rest of the ingredients listed includ…

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste

Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…

Maa Ladoo/Maladu/Pottukadalai Laddu

Maa Ladoo/Maladu/Pottukadala Laddu
Maa ladoo is a delicious and quick sweet with  pottukadalai/roasted gram/chutney dal. It is a quick no fuss recipe and is usually made on special occasions like Diwali. It involves little cooking and can be made in a jiffy. Try this,you will surely love it.
Pottukadala/roasted gram- 1 1/2 cup
Sugar- 3/4 to1 cup
Ghee- 1/3 cup
Cardamom powder- 1/2 tsp
Cashew nuts- 1/4 cup chopped

Heat a pan and dry roast the pottukadala in low flame till there is a nice flavor. Do not allow it to change color. Roasting is optional,but it enhances the flavor.

When it slightly cools down make it into a fine powder using a mixer. Sieve the pottu kadala powder and keep aside. In the same way powder the sugar,cardamon and sieve.

In the bowl add the powders. Heat ghee in a pan and add the chopped cashew nut and roast for a minute. Add the hot melted ghee into the pottukadala sugar mixture and mix well with your hands. At this stage it will resemble course sand. M…

Vazhuthananga Varuthathu/Crispy Eggplant Fry

Vazhuthananga Varuthathu/Crispy Eggplant Fry
Aubergine/eggplant fry is quick and easy side dish that goes well with rice and sambar/rasam. Eggplant is a wonderful vegetable but I like it best when fried. Are you a fan of eggplant fry? Eggplant sometimes tastes bitter and soggy when fried.Adding salt and keeping aside for a few minutes will release the water from the eggplant making it perfect for crispy fries. Earlier I shared another version of breaded eggplant fry that can be served as an appetizer. This is a home style crispy fry. Try this you will surely love it.
Egg plant- 1
Chilly powder- 1 tsp
Turmeric powder- 1/3tsp
Pepper powder -1/4 tsp
Fenugreek powder- a pinch
Cumin powder- a pinch
Garlic paste- 1/2 tsp
Rice flour- 2 tsp
Potato starch- 2 tbs
(or a combination of rice flour and corn starch)
Lemon juice- 1/2 tsp
salt to taste
oil for frying

Cut eggplant into half inch thick round pieces and sprinkle a little salt after let it rest for 3-4 minutes. Place them on…

Chicken Croquettes

Chicken Croquettes

Chicken croquettes are tempting delicacy that can be served as fun finger foods in kids parties or as an appetizer/ snacks. It is deep fried breaded meat patties. You can make it with left over chicken,meat,fish or potatoes.Along with chicken/meat B├ęchamel sauce/white sauce is added to this recipe. This sauce is a mixture of butter,flour and milk.This recipe will make around twelve to fourteen croquettes. Give this recipe a try,you will surely love it.

Chicken- 1 lb Onion- 1 small Garlic 2 cloves Pepper powder-to taste salt to taste Ground thyme- a pinch
Ground nutmeg and clove- a pinch Chopped parsley- 2 tsp Lemon juice-a few drops
For the white sauce Milk/3/4 cup Cream-1/4 cup
Butter-  3 tbs
Chicken stock - 1/4 cup (optional)
All purpose flour- 3 tsp
Bread Crumbs- 3/4 cup Egg whites- 2
Flour- 1/2 cup Oil for frying

To make the sauce,heat a pan and add butter, when it melts add the flour and cook the butter and flour in low flame, till the raw flavor…

Pandan Mango Cake

Pandan Mango Cake
I always love making cakes with fresh fruits. Today's recipe is a mango cake with fresh cream. This is a cake to celebrate the mango season. This summer we got ripe, juicy mangoes that are perfectly sweet. Is it not a perfect reason to celebrates? Especially if you love and adore mangoes. This cake is a die for! Each slice of fruity goodness, creamy luxurious and rich will surely satisfy your sweet tooth cravings.

Now coming to the other star ingredient- Pandan extract. Now you may ask what is pandan? Pandan or Pandanus amaryllifolius is screw pine leaves. If you are from Asia you might already be familiar with it.Pandan is a familiar ingredient in southeast Asian cuisine. It has a sweet aromatic leafy flavor and is extensively used in Asian cuisine. So this cake is a blend of western and Asian cuisine. There are many many recipes out there that combine pandan flavor and mangoes. I have been eying on a few pudding recipes, but finally decided to make a cake for …
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