Wednesday, September 29, 2010

Vazhakka chundu /Banana flower thoran

One of my friend Bobby gave this recipe..thanks Bobby.

Vazha chundu /Banana flower-1
Mustard seeds - 1/4 cup
Crushed Fennel seeds – 1tsp
Turmeric powder – a pinch
Green chilies – 2nos
Sliced shallots – ¼ cup
Dry red chilly -1
Curry leaves – a few
Grated coconut – 4tsp
Oil – 3tsp

How to prepare
=►Remove 3 to 4 outer layer of banana flower. These cannot be used. Clean and chop the remaining very well.
=►Mix it with 1tsp of coconut oil and a pinch of turmeric powder and keep
it aside for 15-20min.
=►Now add sliced shallots, grated coconut, green chilies and salt into it. Mix it properly.
=►Heat 2tsp of oil in a pan and add crushed fennel seeds and mustard seeds.
=►When it cracks add dry red chilly and curry leaves along with banana flower.
=►Close it with a lid and allow it to cook for 4-5min on medium flame.
=►Thoran is ready to be served with rice.

Tuesday, September 28, 2010


This is a very tasty crispy tubular shaped snack from Kerala coated with light sugar syrup. You will find this in any bakery in Kerala. This is a good tea time snack. Children will love it any time.

Slightly fine rice powder/pachari – ¾ cup
Sesame seeds – 1 ½ tsp
Water – 3/4-1cup
Oil for deep frying
Salt to taste

For grinding
Sliced shallots (Small onion) – ¼ cup
Cumin seeds (Jeerakam) – 1tsp
Grated coconut – ¼ cup
Grind it and make fine paste.

For syrup preparation
Sugar – ½ cup
Water – ¼ cup
Cardamom pods – 2-3 nos

How to prepare
=►Grind all the ingredients mentioned above in the grinding section.
=►Mix well the slightly roasted rice flour, sesame seeds and the above grinded paste.
=►Boil one cup of water with ¼ tsp of salt.
=►When it boils add mixed rice powder and stir it continuously and reduce the flame.
=►Allow it to cook for 1-2min on sim flame and switch off the flame.
=► Make a dough out of this and if it is very stick add little rice powder to make it non sticky.
=►Knead it well and make small balls like you make for poori (smaller than chapatti).
=►Take chapatti board or marble piece and place the dough ball on to the board and press it. (Use oil or rice powder on the board other wise the rice will stick on the board)
=►Press it till it becomes in the shape of a poori.
=►Then roll it lengthwise using fingers. Place the dough on your middle finger so that it gets a cylindrical shape. Remove the dough from the finger so that it is void from inside like a PVC cylinder.
=►Heat oil in a pan and fry(deep fry) it until it becomes light brown in color.
=►Make thick sugar syrup and pour it over these.

Note – If you want more sugary you can dip the fried Kuzhalappam in sugar syrup.

Naadan Kadala Curry /Chana dal with fried coconut

This is a traditional Kerala curry, spicy and holding a prominent place on breakfast tables. Puttu and Kadala curry is the vegetarian combination that you get in any hotels in Kerala. This is relished by kids and adults alike. The below is a combination of kadala with fried coconut and spices.

Chana dal/Black chickpeas– ¾ cup
Finely chopped onion – ¾ cup
Sliced tomato – 3nos
Green chilies – 2nos
Sliced garlic – 2tsp
Curry leaves – a few
Turmeric powder – ½ tsp
Chilly powder – 1 tsp
Coriander powder – 2 ½ tsp
Grated coconut – ½ cup
Oil – 4tsp
Fennel (Perum jeerakam) – 1 ½ tsp
Salt to taste

How to prepare
=►Soak chana dal overnight and boil it with water and salt.
=►Fry ½ cup of grated coconut until the color turns brown and grind it well and keep it aside.
=►Heat 4tsp of oil in a pan, add fennel seeds and allow it to crack.
=►When it cracks add sliced garlic, green chilies and curry leaves into it.
=►Sauté it well and add finely chopped onion and a little salt. Fry it till the onion turns
light brown.
=►Next put turmeric, chilly and coriander powder and fry it for1min.
=►Add sliced tomato and mix it well. When it is cooked well add boiled chana dal into it.
=►Sauté it and add grinded coconut paste into it. Keep it for 3-4min on medium flame.
=►It is best with puttu, rava upma or chapatti.

Monday, September 27, 2010

Pazham nurukku & Rice Ada

Rice ada and pazham nuruku is mainly taken as breakfast on the Onam morning in malabar region. Pappadam is also taken along with these which gives a salty taste to the breakfast.

Preparation of pazhamnurukku
Cut 2 banana (nentra pazham) to pieces and boil it with 3 pieces of jaggery. This is for giving more sweet taste.

Rice Ada (Pancake)

It is a special breakfast for Onam. Normally rice ada is made using banana leaf. But as it is difficult to get banana leaf so I have used flat surface without using leaf or any paper. This one is a good tea time snacks also.

Fine rice powder – 1cup
Grated coconut – ½ cup
Melted Jaggery (Sharkkara) – 3-4tsp
Cardamom Powder – ¼ tsp
Dry ginger (Chukku Podi) powder – ¼ tsp
Salt – as rqd
Oil – 1tsp
Hot Water for making dough

How to prepare
=►Make a dough with rice powder, salt and hot water.
=►The dough consistency should be like idiyappam dough (should not be dry).
After that make dough balls (Bigger than chapatti balls)
=►Make a sweet mix with melted jaggery, grated coconut, cardamom & dry ginger.
=►Place one dough on the flat surface (I used upside down of a steel plate and apply a little oil)
to spread the dough on the surface in round shape using hand.

=►Then add 2tsp of sweet mix in half portion.
=►Fold it and press all the sides using hand.
=►Place into a staeamer cooker for steaming.

Sunday, September 26, 2010

Chicken Masala


Chicken – 1kg
Lengthwise sliced Onion – 1 ½ cup
Sliced Tomato -2nos
Finely chopped Green chilies – 3nos
Garlic paste – ½ tsp
Ginger paste – ½ tsp
Curry leaves a few
Turmeric powder – ½ tsp
Chilly powder – 1 ½ tsp
Coriander powder – 2tsp
Garam masala – 1tsp
Oil – 3tsp
Butter – 3tsp

For marinating Chicken
Lengthwise sliced onion – 1 ½ cup
Sliced tomato – 2nos
Ginger paste – ½ tsp
Garlic paste – ½ tsp
Coriander leaves – a few
Turmeric powder – ½ tsp
Chilly powder – 2tsp
Coriander powder – 1 ½ tsp
Garam masala – ½ tsp
Oil – 2tsp
Lemon juice – 1tsp
Mix this all ingredients together.

How to prepare
=►Clean and cut chicken into medium size pieces.
=►Mix the ingredients well for marinating and add chicken pieces into it.
=►Mix it properly and keep it aside for 15-30min.
=►Heat 3tsp of oil in a thick pan and put ½ tsp of garlic paste and ½ tsp of ginger paste into it.
=►Saute it well till the raw smell of garlic goes off.
=►Add sliced onion (1 ½ cup), chopped green chilies, curry leaves and salt into it.
=►Saute it well till the onion turns light golden brown.
=►Add sliced tomato along with coriander (2tsp),chilly (1 ½ tsp), turmeric (1/2tsp)
And garam masala into the pan and allow it cook for 2-3min.
=►Put marinated chicken pieces into the pan and leave it for sometime untll the chicken is cooked well.(No need to add water)
=►When the chicken is cooked put 3tsp of butter into it and mix properly.
=►Stir it continuously and when the water is completely evaporated switch off the flame. The masala would have become reddish-brown by now.

Saturday, September 25, 2010

Gulab Jamun (Waffle balls)

It is one of the famous Indian desserts made from dough consisting mainly of milk solids and flour in sugar syrup. Gulab Jamun powder is commercially available which makes it very easily prepareable.

Milk powder – ½ cup
Maida (whole purpose flour) – 1-2tsp
Butter – 1 ½ tsp
Baking soda – ½ tsp
Whole milk for making dough
Oil for deep frying
Cashew & Pistachio for decorating

For the syrup preparation
Sugar – 1cup
Water – 2cups
Cardamom pods – 2-3nos

How to prepare
=►Take a vessel. Add ½ cup of milk powder, whole purpose flour and baking soda.
=►Mix it well and make dough along with enough milk and melted butter.
=►Keep aside the dough for 3-5 min.
=►Make small dough balls like gooseberry shape.
=►Heat oil in a pan and fry each dough balls very well.
=►Make sugar syrup with 1cup of sugar, cardamom pods and water.
=►Put all fried balls into the hot sugar syrup and decorate with cashews & pistachio.
=►Leave it overnight to get best results.

Thursday, September 23, 2010

Kalathappam (Rice Cake)

Kalathappam is a famous Malabar snack and is also called rice cake. This is mainly an evening snack and also for the ifthar party. This has two versions, one is sweetened and another one is non sweetened. Here I am giving you sweetened version. Fried shallots & coconut gives immense taste to kalathappam.

White rice/Pachari – 1cup
Cooked parboiled or matta rice – 4tsp
Baking soda – ¼ tsp
Melted jaggery – ½ cup
Cumin seeds -1/2 tsp
Cashew & Raisin – a few
Cardamom powder – ½ tsp
Coconut slices/thenga kothu – 3tsp
Finely sliced shallots/Small onion – 3-4 tspGhee – 4tsp

How to prepare
=►Soak rice for 4-5 hours and grind it along with ½ cup of melted jaggery and 4tsp of cooked rice.
=►Add baking, cumin seeds and cardamom powder into the fine paste (consistency like idly batter)
=►Mix it well and keep it aside for 3-4hour.
=►Heat 2tsp of ghee in a pan, put cashew, raisins, sliced coconut and shallots into it.
=►Fry it well and keep it aside.
=►Preheat a cooker(used 3litre) add 2tsp of ghee and put 1tsp of fried coconut & shallots into it.
=►Then pour the batter into the cooker and put cashew, resins and remaining fried shallots and coconut into the above the batter.
=►Close it with lid (without whistle) and allow it to cook for 10-15min on medium flame.
=►Switch off the flame when you see steam coming through the whistle hole.
=►Allow it to cool for sometime and remove the lid. Take out kalathappam from the cooker carefully so that it retains the shape.

Meen Vattichathu / Thick Fish gravy

This is a very popular dish in Kerala and looks fiery. It is mainly cooked with oily fishes like Tuna, kingfish, Salmon, Mackerel. In Kerala this is made in "chatti" which is an earthen pot.

Fish - 1/2kg
Green chilly - 1no
Onion - 2medium size
Curry leaves - 1sprig
Thick coconut milk - 1/2 cup
kashmiri chilly powder - 1tsp
Coriander powder - 1tsp
Turmeric powder - 1/4tsp
oil - 2tsp

For marination
Kashmiri chilly powder - 1 1/2tsp
Pepper powder - 1/2tsp
Turmeric powder - 1/4tsp
Ginger & garlic paste - 1tsp
Lemon juice - 1tsp
Oil - 2tsp
Salt to taste

How to prepare
=►Clean and cut fish to medium pieces.
=►Make a paste with chilly(1 ½), pepper(½), turmeric(¼), ginger&garlicpaste along with 1tsp of lemon juice & salt.
=►Marinate fish pieces with above masala paste and keep it aside for 1hr.
=►After 1hr , fry(shallow fry) the fish pieces and keep it aside.

Gravy preparation
=►Cut Onion into lengthwise nice pieces.
=►Heat 2tsp of oil in a pan and put the sliced onion, curry leaves and green chilly into it.
=►Saute it well till the onion becomes golden brown, add chilly(1tsp),coriander (1ts)& turmeric powder into it.
=►Next add fried fish pieces along with ½ cup of coconut milk.
=►Rotate the pan and mix it well. Close it with lid on medium-slow flame for 10min.
=►This go well with chapathi, rice, porotta…etc.

Tuesday, September 21, 2010

Koottu Curry

Koottu curry can be made either as a sweet dish or as a lightly spicy one. Below steps are for preparing the sweet one.

Yam - ½ cup
Carrot - 1medium
Ashgourd (Kumblanga) - ½ cup
Chana dal (Kadala parippu) - 3tsp
Turmeric powder - a pinch
Chilly powder - ½ tsp
Jaggery - 2-3 cubes
Grated coconut - 3tsp
Cumin seeds - ¼ tsp
Water - 3cups
Salt - a pinch

For Seasoning
Oil - 1tsp
Mustard seeds - ¼ tsp
Urad dal - ¼ tsp
Curry leaves - a few
Dry red chilly - 1no
Grated coconut - 3-4tsp

How to prepare

=►Cut vegetables( Yam, ash gourd & carrot) into small cubes evenly.
=► Boil chana dal with one cup of water.
=► When the chana dal is almost cooked add yam, ash gourd and carrot along with 2cups of water.
=► After the vegetables are cooked add 2-3cubes of jaggery, turmeric powder and chilly powder.
=► Grind 3tsp of grated coconut with ¼ tsp of cumin seeds and pour it into above cooked vegetables ( make sure that the vegetables are dry).
=► Mix it properly and allow it to cook for another 2-4 minutes on medium flame and stir
it occasionally.
=► Heat oil in a pan, add mustard and when it cracks add urad dal, curry leaves, dry red chilly
and 3-4tsp of grated coconut.
=► Fry it till it becomes golden brown and pour this fried coconut into above cooked vegetables,
mix well and switch off the flame.
=► Serve with plain rice.

Thursday, September 16, 2010

Rajma Masala (Kidney Beans)

Kidney beans is a kidney shaped bean which can be seen in red, brown and black colour.It has immense nutrtional value and is good for reducing cholestrol and controlling Diabetes.This is a thick gravy which goes good with rice or chapathi.

Rajma (kidney beans) - ½ cup
Finely chopped onion - 2nos
Finely chopped tomato - 2nos
Finely chopped green chilies - 2nos
Grated garlic - ½ tsp
Grated ginger - ½ tsp
Chilly powder - ½ tsp
Coriander powder - 1 ½ tsp
Turmeric powder - ¼ tsp
Garam masala - ½ tsp
Heavy cream or milk - 4tsp
Cumin (jeerakam) powder - ¼ tsp
Oil - 4tsp
Cumin seeds - ½ tsp
Slat to taste
Cilantro - a few
How to prepare
=►Soak rajma overnight and cook it until tender and keep it aside ( cooker 4-5 whistle).
=►Heat 4 tsp of oil in a pan, add cumin seeds and allow it to crack.
=►When it cracks add green chilies, grated garlic and ginger into it.
=►Saute it well till the raw smell of garlic goes off.
=►Add finely chopped onion and fry it till the onion turns light brown.
=►Add chilly, coriander, turemric powders and garam masala into it.
=►Saute it for 1-2min on sim flame and add salt, cumin powder &
finely chopped tomato into it.
=►Mix it properly and allow it cook for another 4-5min on medium flame.
Tomato would have completely mixed in it by now.
=►Add boiled rajma and mix well and cook it for 5-7min on medium flame.
=►Next add 4tsp of heavy cream or milk into it and allow it to boil for couple of minutes.
=►Garnish with cilantro leaves and serve hot with chapathi or rice.

Ragi upma (Upmavu)

I have already published how to make ragi puttu (ragi steam cake).Here I am giving you ragi upma. This can be made from remaining ragi puttu.

Ragi puttu – 1 cake
Mustard seeds – 1/4tsp
Dry red chilly – 1-2nos
Curry leaves – a few
Grated coconut – 2tsp
Oil – 2tsp

How to prepare
=►Mash left over ragi puttu and keep it aside.
=►Heat oil in a pan add mustard seed and allow it to crack.
=►When it cracks add dry red chilly, curry leaves along with mashed ragi puttu.
=►Saute it 2-3 minute on medium flame and add grated coconut into it.
=►Have it with any curries, sugar or ripe banana.

Note: This is a healthy recipes and is good for all.

Wednesday, September 15, 2010

Lemon Pickle (Naranga achar)

Lemon – 3nos
Lemon Juice – 3tsp
Turmeric powder -1/2tsp
Red chilly powder -3tsp
Green chilies – 2nos
Ginger slices – 1tsp
Garlic slices - 1tsp
Mustard seeds -1/2tsp
Hing (kayam) – a pinch
Curry Leaves – a few
Oil – 4tsp
Water – 3cups
Salt – as reqd

How to prepare
=►Wash and boil the lemon along with 3 cups of water and salt (5-8min).
=►Once the lemon is softened, remove boiled lemon from water.
=►Allow it to cool for 30min. Wipe it with a towel to remove any water content.
Then cut it into 8 pieces.
=►Take a vessel add 2tsp of chilly powder, 1/4tsp of turmeric powder and lemon juice.
=►Next add cut lemon pieces into it and marinate, keep it aside for 20min.
=►Heat oil in a pan add mustard seeds and allow it to splutter.
=►Add curry leaves, dry red chilies, sliced ginger, garlic, green chilies & hing.
=►Sauté it to 2-3min and switch off the flame.
=►Next add this mixture into above marinated lemon mix.
=►Keep it in refrigerator and use this after 7 days.

Note: - Make sure that your hands are safe from water. Add vinegar or increase lemon juice quantity to make it more liquidy.

Thursday, September 9, 2010

Unnakaya (Banana flambe fritters)

This is simple tea time snack and another tasty snack from Malabar which is made with ripe Banana. This can be made in different methods. You can make the filling with egg or without it. The below preparation is without egg one.

Ripe banana (Kerala banana) – 2nos
Grated Coconut – 4-6tsp
Sugar – 1 ½ tsp
Cardamom powder – a pinch
Cashew nut – a few
Raisin – a few
Ghee or oil for deep frying

How to prepare
For fillings

=►Heat 1tsp of ghee in a pan add nuts, raisin, grated coconut, sugar,
& cardamom powder into it.
=►Saute it till the sugar completely melts and keep it aside (1-2min).

=►Boil ripe banana (only half ripe) and mash it to a fine paste (like chapatti dough).
=► Make small balls like chapatti balls..
=►Take the dough ball in hand and press it with palm to make an oval shape.
=►Put 1-2tsp of filling (depends on your size of dough) into the dough and
fold it carefully.
=►Press the edges and close it so that it retains the oval shape.
=►Heat ghee or oil in a pan and fry till it turns golden brown (deep fry).

Note: If the dough is little bit loose, add a little rice powder or bread crumbs. We can do shallow fry but the taste will be little lesser than deep fed one.

Simple Chicken Fry

Chicken can be fried in different styles and the taste depends on the masala that is being put. The below preparation is a dry dish that can be served in any non veg party.

Boneless chicken – ½ kg
Chilly powder – 2tsp
Turmeric powder – ¼ tsp
Pepper powder – 2tsp
Coriander powder – ¼ tsp
Garam masala – 1/2tsp
Ginger & garlic paste – 1½ tsp
Curry leaves – a few
Salt to taste
Oil for deep frying
Lemon pieces – a few
Onion slice & Cilantro– as rqd

How to Prepare
=►Clean the chicken and cut into small pieces.
=►Mix all ingredients chilly, turmeric, pepper, coriander, garam masala,
Ginger & garlic paste along with a little water salt (you can use grinder
for mixing).
=►Add chicken into the above mixture, mix well and keep aside for 1hr.
=►Heat oil in a pan and deep fry the chicken pieces until it is cooked and turns become
golden brown.
=►Add curry leaves before removing fried pieces from pan and sauté it one more min.
=►Once it is ready garnish with onion slices, cilantro and lemon pieces.

Note: If you are not in a hurry and have time, you can put the chicken mixed in the masala mixture in refrigerator for overnight. It will increase the taste.

Thursday, September 2, 2010

Malabar Spicy Liver Fry

This is very tasty, spicy peppery recipe. In Malabar region people love to take this with plain rice though it can go well with Porotta or Chappatti.

Goat liver – ½ kg
Finely chopped Onion – 3nos
Finely chopped tomato – 3nos
Grated ginger – ½ tsp
Grated garlic – ½ tsp
Green chilies – 3nos
Oil – 3tsp
Salt – as rqd

Spice Powder
Turmeric powder – ½ tsp
Coriander powder – 3tsp
Kashmiri chilly powder – 1tsp
Garam masala – 1tsp
Pepper powder - 2tsp
Fenugreek powder -1/2 tsp

For Frying
Mustard seeds – 1/2tsp
Curry leaves – as rqd
Finely chopped cilantro (malliyila) – a few
Finely chopped shallots (optional) – 2-4tsp
Pepper powder -1/2 tsp
Dry red chilly – 2nos
Oil – 4tsp

How to Prepare
=►Heat 3tsp of oil in a pan and add chopped onion into it.
=►Once it is half fried add grated ginger & garlic into it and keep on stirring.
=►Stir it till the raw smell of garlic goes off.
=►Next add all spices and sauté it well for 30sec on sim flame.
=►Add tomato along with liver into it and add salt for taste (no need to add any water).
=►Mix it properly and let it cook in sim flme for 15-20min.
=►Close it with a lid so that vapors stay in it and water automatically comes.
=►Mix it well after opening the lid .Make it to a medium flame.
=►Keep on stirring it for another 15 min. Now it is ready for frying.

=►Heat 4tsp of oil in a pan add mustard seeds and allow it to splutter.
=►Add dry red chilly, curry leaves and shallots into it and fry it.
=►Then add cooked liver and pepper powder into it and keep on stirring
on medium flame for 10-15mins.
=►Garnish with chopped cilantro and serve as a dish with Rice, Porotta or any …

Wednesday, September 1, 2010

Potato Fry (Urulakizhangu Upperi)

Everyone know potato is a good source of carbohydrates and it also contain vitamins and minerals. We can put it any gravies. It will give taste and thickness. This is simple and easy to make recipe which can be a very good side dish for rice.

Potato – 2medium size
Mustard seeds – 1/4tsp
Dry red chilies – 2nos
Curry leaves – a few
Turmeric powder – ¼ tsp
Garam masala – ½ tsp
Chilly powder – ½ tsp
Oil - 1tsp

How to Prepare
=►Cut Potato to cylindrical shape.
=►Boil sliced skinned potato with ½ tsp of salt.
=►Cut boiled potato to small pieces (cubes).

=►Heat 1 tsp of oil in a pan add mustard seeds and allow it to splutter.
=►Add dry red chilies, curry leaves, turmeric, garam masala and
chilly powder into it.
=►Sauté it well and put potato pieces into it .
=►Mix it carefully and let it fry for another 1-2 min on medium flame.
=►Once potato absorbs the flavor of spices, turn off the flame .