Tuesday, August 31, 2010



Beetroot ---------------------- 1/4 cup cooked
Onion-------------------------- 1/2 of medium sized chopped
Ginger ------------------------ 1/2 tsp chopped
Garlic ------------------------- 1/2 tsp chopped
Green chilly-----------------  1 chopped
Coriander leaves----------  chopped , a few
Cumin seeds---------------   1/4 tsp
Turmeric powder---------- 1/4 tsp
Coriander powder--------- 1/2 tsp
Chilly powder--------------- 1/4 tsp 
Garam masala powder----1/4 tsp
Oil-------------------------------1 tbsp
Wheat flour-------------------1 cup
Butter as needed
Salt as needed

  1. In a medium heat pan, add a tbsp of oil and saute onion. Then add cumin ,ginger, garlic and green chilly.
  2. Then add turmeric powder,red chilly powder, coriander powder and garam masala powder.
  3. Add the cooked beetroot in it and mix. Add needed salt  and chopped cilantro leaves
  4. Check the seasoning . Cook till all moisture is absorbed.
  5. Now grind this coarsely in a blender. This helps easy rolling. Don't blend too much.
  6. Keep the ground mixture aside.
  7. Next knead the paratha dough. For this, take a cup of wheat flour and mix in the ground mixture. Check the salt and add needed warm water. Mix it to a smooth dough. Add a tsp of melted butter and mix again. Keep the dough for 15 minutes.
  8. Then make small dumplings out of the dough and roll it in to parathas. Dust in needed dry flour whlie rolling to prevent sticking.
  9. Now heat a griddle and place a paratha in it. When it start bubbling slightly, flip it to other side . Once both sides are cooked, take it out and spread melted butter or ghee on top of it. Repeat the same with all parathas.
  10. Serve hot with yogurt, pickle etc.
Note: Dust off the excess flour from the rolled parathas before cooking it in griddle.

I am sending this to Food palette red event giveaway hosted by Akheela of Torviewtoronto

Monday, August 30, 2010

KERALA FISH CURRY ( using kudampuli)


Fish ----------------------  1 medium sized fish ,cleaned and cut in large pieces
Kudampuli-------------- 2 pieces ( dip it in warm water)
Red onion--------------  1 medium sliced
Small onion ----------- 6 sliced
Tomato----------------- 1 medium sized cut in to 4
Ginger -----------------  2 inch sliced thinly lengthwise
Garlic ------------------  1 tbsp sliced lengthwise
Green chilly-----------  3 sliced length wise
Fenugreek seeds-----  1/2 tsp
Cumin seeds-----------  1/4 tsp
Red chilly powder----  1 tsp or to taste
Coriander powder---- 1tbsp
Turmeric powder----   1/4 tsp
Fish masala powder-- 1 tbsp
Coconut oil-------------  2 tbsp
Mustard seeds-------   l tsp
Curry leaves as needed
Cilantro for garnish

  1. In a medium heat vessel , add a tbsp of oil and saute the red onion till it turns to light golden brown.
  2. Then add ginger and garlic . When a nice flavour comes add red chilly powder, coriander powder and turmeric powder. Add little water so that the spices won't get burned.
  3. Grind this to a smooth paste and keep it aside.
  4. Now in a medium heat vessel add a tbsp of oil and splutter mustard seeds. Then add cumin seeds, fenu greek seeds and curry leaves.
  5. Then add the small onions and Green chilly and saute it.
  6. Next add tomatoes and saute it
  7. Then pour in the ground masala and stir.
  8. Next add the kudam puli with its water.
  9. Add needed salt and fish masala powder and cook it.
  10. Once half done add the fish pieces and slow cook it. Don't stir after adding fish as the fish pieces would break.
  11. Check the seasonings.
  12. Once done, pour it to a serving bowl and garnish with curry leaves and cilantro.

  • Traditionally, fish curry is made in earthen clay pots which brings out extra taste.
  • Other names of kudampuli are  Garcinia Cambogia, Garcinia gummi-gutta, Kerala Tamarind, Brindal berry, Malabar Tamarind, Gambooge.
  • Also, the fish curry curry tastes better if its slow cooked.
  • This goes excellent with boiled tapioca, rice etc.
  • You can use any fish. I used Catfish in this post.

Saturday, August 28, 2010



Tapioca ------------------------2 cup (boiled, remove fiber)
Onion---------------------------1 medium, chopped finely
Green chilly ------------------2 chopped finely
Ginger--------------------------1/2 tsp chopped finely
Garlic --------------------------1/2 tsp chopped finely
Mustard seeds---------------1/4 tsp
Cumin seeds------------------1/4 tsp
Channa dal (pottu kadala)-- 1tbsp
Curry leaves-------------------a few chopped
Cilantro/coriander leaves---a few chopped
Salt as needed
Oil as needed

  1. Cook Tapioca in a pressure cooker with needed salt , water and turmeric powder. Don't over cook it, as it will absorb water.
  2. Remove all fibers from the cooked tapioca.
  3. Mash the tapioca. Remove excess water if any.
  4. In a medium heat pan, add a tbsp of oil and splutter mustard seeds.Then add channa dal, cumin seeds and curry leaves .
  5. Next saute the onion. Then add ginger, garlic and green chillies.
  6. Then add turmeric powder .
  7. Now add the mashed tapioca and mix it good. Then add chopped cilantro.
  8. Do this in low flame till tapioca is dry .
  9. Now switch off the flame and make patties out of it.
  10. Next , medium heat a pan and shallow fry the tapioca patties in both sides with few drops of oil on each .
  11. Take it out when it is golden brown in colour.
  12. Serve hot .
Note: You can have it with tomato ketchup, mulaku chammanthy (chilly chutney),  fish curry etc...

Friday, August 27, 2010



Vegetables  cut in cubes----2 cup(carrots, beans, cauliflower, celery, potato)

Apple ---------------------------- 1/4 cup( skin removed and cut in cubes)
Sweet corn ---------------------  2 tbsp + 2 tbsp ( 2 tbsp for soup + 2tbsp grind to a paste)
Tomato -------------------------  1 medium sized firm one ( seed removed)
Onion----------------------------  1/2 of medium sized , cut in cubes.
Green chilly ------------------- 1 ,cut round wise
Ginger--------------------------- 1/4 tsp chopped finely
Garlic --------------------------- 1/4 tsp chopped finely
Vegetable stock -------------- 2 cup
Butter --------------------------  1tbsp
Cumin seeds-------------------1/4 tsp
Garam masala powder------- a pinch
Black pepper powder--------- a pinch
Spring onion/ Green onion--- a few,chopped
Cilantro/coriander leaves----- a few, chopped
Salt to taste.

  1. In a medium heat vessel add a tbsp of butter and add cumin seeds.
  2. Next saute the onions, ginger, garlic and green chilly.
  3. Then add all cut vegetables including sweet corn and apple.
  4. Saute the vegetables lightly. Add needed salt.
  5. Next add the sweet corn paste .
  6. Add the Vegetable stock and boil it till all the vegetables are cooked. If needed , add little water.
  7. Add needed salt and sprinkle black pepper powder to it. Then add a pinch of garam masala powder.
  8. Now transfer to a bowl and add chopped spring onions and cilantro. Mix gently.
  9. Serve hot.
Note: In this soup sweet corn ,apple and stock adds the taste.
You can use any vegetables of your choice.

Thursday, August 26, 2010



Ripe Plantain---------------------2 (cut lengthwise)
Oil--------------------------------- for frying

For Batter:
All purpose flour(Maida)----  2cup
Rice flour ----------------------- 1tbsp
Sugar ----------------------------- 2tbsp (depending on the sweetness of the Plantain)
Salt-------------------------------- a pinch
Baking soda------------------- a pinch (optional)
Turmeric powder------------- a pinch ( optional)

  1. Mix in all batter ingredients with needed water to prepare the batter . The batter should be medium thick consistent with no lumps.
  2. Heat oil in a vessel .
  3. Dip the Plantain slices in the batter and deep fry in oil.
  4. When the colour changes to light golden brown, take it out and drain the excess oil in it by wiping with a tissue paper.
  5. Serve hot.

Wednesday, August 25, 2010



Fiber less, sweet,fully ripe Mango ---------1 1/4cup (chopped)
Eggs------------------------------------------------ 2
Baking powder----------------------------------- 1tsp
Powdered sugar---------------------------------- 1cup (adjust to taste depending on the sweetness of Mango)
All purpose flour(Maida)---------------------- 1cup
Salt ------------------------------------------------  a pinch

  1. Blend the Mango to a smooth puree and keep it aside.
  2. Mix Maida, powdered sugar, a pinch of salt and baking powder together in a bowl.
  3. Now separate egg white and egg yolk.
  4. Beat egg yolk by adding little powdered sugar in it to a smooth paste.
  5. Beat egg white till it becomes fluffy.
  6. Next pour in the mango puree to the maida mixture and mix it good.
  7. Then add the beaten egg yolk to it and mix softly.
  8. Then add the fluffy egg white and fold it softly.
  9. Now take a cup cake baking tray and spray non-stick spray in it.
  10. Then pour the cup cake mixture in it .
  11. Keep this in a preheated oven at 325 degree F for 20 minutes. (The oven timings may vary with the type of Oven you are using).
Once done , check it out by inserting a skewer or toothpick to it. If it comes out good with out sticking, then its perfectly baked.

For Topping
  1. Whipped cream cheese
  2. Chocolate bits
  3. Fresh Mango pieces.
You can use any toppings of your choice.


Fully riped fiber less Mangoes cut in to pieces

Mango puree

Whisk egg whites

whisk egg whites till they are fluffy

Mix flour, Powdered sugar, salt and baking powder

Fold in whisked egg yolk,fluffy egg white to the flour mixed with Mango puree

pour it in cupcake baking tray

Bake in preheated oven @ 325 degree F for 20 minutes

Slowly take out from the baking tray & do the toppings



Dried red chilly-------------------1 + 1 (1 for grinding & 1 for tempering)
Coriander seeds-----------------1tbsp
Black pepper corns------------  1tsp
Cumin seeds--------------------- 1/2 tsp
Fenu greek seeds-------------- 1/4 tsp
Asafoetida------------------------ 1/4tsp
Garlic ------------------------------ 6 cloves
Toor dal-------------------------- 1/4 cup
Lemon juice----------------------- 3 or 4 drops
Tomato---------------------------- 4 medium sized (each cut in to 4)
Oil----------------------------------- 1tbsp
Turmeric powder ---------------  1/4 tsp
Tamarind-------------------------- 1 lemon size. (Dissolve it in 1/2 cup water and drain it. collect the tamarind water)
Salt as needed
Cilantro as needed.

  1. Heat oil in a pan and roast Asafoetida, Coriander seeds, Dried red chilly, Black pepper corns, cumin seeds and fenufreek seeds one by one till a nice flavour comes. Do this in low flame and don't burn the spices.
  2. Now  grind this to a paste. Once half ground , add garlic to it and grind to a smooth paste. Keep it aside.
  3. Cook dal in a pressure cooker and collect the water of it. Dal can be used as a side dish. For making rasam take the cooked dal water.
  4. Now, in a medium heat vessel , add 2 tsp of oil and splutter mustard seeds, and then add one dried red chilly and curry leaves.
  5. Add the ground masala to it. Cook for one minute and then add Tamarind water and Tomatoes. Add needed salt to it and cook.
  6. Now add dal water to it . Add Turmeric powder. Cook in very low flame till all the flavours comes out.
  7. Check the seasoning. Transfer to a serving bowl and drizzle 3 or 4 drops of lemon juice to it.
  8. Add fresh coriander leaves and curry leaves to it and stir slightly.
 For making dal side dish with the leftover dal: 
Do tempering in ghee and and mix it in cooked dal .This can be used as a side dish along with rasam and rice.

Tuesday, August 24, 2010

PANCHAMRUTHAM/ pooja prasadam ( using Dates and ripe small Banana)


Ripe small banana(cherupazham)-- 6
Dates -------------------------------1/4 kg
Honey------------------------------- 2tbsp
Cardamom------------------------- 10
Jaggery----------------------------- 1/2kg
Sugar candy (kalkandam)-----  2tbsp
Ghee--------------------------------  2tbsp

  1. Crush sugar candy to a coarse powder and keep it aside.
  2. Powder the jaggery to a fine powder.
  3. Powder the cardamom seeds with little sugar in a mortar and pestle.
  4. Smash the dates and ripe small bananas.
  5. Now mix in all ingredients and smash thoroughly.
Keep it in an airtight container. It will remain good for 2weeks without refrigerating .
You can also add a tsp of raisins roasted in ghee if needed.

Monday, August 23, 2010


This is another sadhya item.


Raw Plantain-------------------------1(cut in cubes)
Turmeric powder------------------- 1/2 tsp
Yogurt/curd-------------------------- 3tbsp

For grinding
Green chilly------------------------- 1
Cumin seeds ------------------------ 1/2 tsp
Grated coconut --------------------  1/4 cup
Grind these to a smooth paste and keep it aside.

For tempering
Oil------------------------------------- 1tsp
Mustard seeds----------------------- 1/2 tsp
Dried red chilly--------------------- 1
Curry leaves as needed
Salt as needed

  1. Cook raw plantain with needed salt and turmeric powder.
  2. Next add the ground smooth paste and cook it.
  3. Then do the tempering and pour it in the cooked curry.
  4. Mix curd in a bowl to a smooth paste and add this to the curry.
  5. Check the seasoning.
  6. Transfer to a serving bowl and mix well.
  7. Enjoy this curry with rice.
Option: You can also use Indian Yam instead of Raw Plantain.



Raw Plantain -------------------2
Red chilly powder ------------ 2 tsp
Turmeric powder -------------- 1 tsp
Black pepper  powder--------- 1tbsp
Coconut grated ----------------- 1/2 cup
Mustard seeds ----------------- 1tsp
Cumin seeds (jeera)----------- 1/2 tsp
Dried red chilly ----------------- 1
Coconut oil ----------------------- 1tsps
Shallots (small onion) ---------- 4 sliced
Curry leaves as needed
Salt as needed.

  1. Chop raw Plantain very thinly and dip it in tamarind water or turmeric water or in curd to prevent it from turning black
  2. Wash the chopped banana thoroughly.
  3. Grind coconut and cumin seeds together to a paste.
  4. Cook chopped pieces with needed salt, water, turmeric powder and chilly powder.
  5. Next add ground coconut and cumin paste to it and cook. Add pepper powder and needed salt.
  6. Boil it till all pieces are mashed. You can also mash with a spatula once its fully cooked.
  7. check the seasoning and transfer to a bowl.
  8. Now do the tempering. For this heat a tsp of oil in a pan & splutter mustard seeds, then add dried red chilly, shallots and curry leaves. Once the shallots are soft, pour the tempering in to the erissery and mix slightly.
  9. You can also roast a tsp of grated coconut to light golden colour and add it in top of erissery for slight crunch.

Sunday, August 22, 2010



Capsicum -------------------------4 ( chopped)
Salt as needed
Oil ---------------------------------- 2tsp
Dried red chilly------------------ 1
Mustard seeds-------------------1/4 tsp
Curry leaves as needed.

For grinding:
 Grated coconut------------------ 2 tbsp
Cashew ( dry roasted) -------- 7
Green chilly ---------------------- 1 or 2
Grind all these to  a paste with minimum water.

  1. Add 2 tsp oil in a medium heat pan. Add mustard seeds, dried red chilly and curry leaves.
  2. Add capsicum and saute it till it becomes soft.
  3. Add ground coconut paste. Saute it till all the moisture is absorbed .
Note:Poriyal should be dry with no water in it.

INJI PULI (Tangy ginger pickle)

This is a must item in sadhya.

Ginger --------------------3 tbsp chopped finely
Tamarind ---------------- 1 medium orange size.(Make a thick paste of tamarind by adding warm water to it).
Red chilly powder------ 3/4 tsp
Jaggery ----------------- 4 medium sized
Sesame seed ----------- 2tsp ( dry roast it and powder it)
Ghee---------------------- 2 tbsp
Green chilly ------------  1 slit lengthwise.
Mustard seed---------- 1/2 tsp
Dried red chilly-------  1
Curry leaves as needed.
Salt as needed.

  1. Add ginger , salt and red chilly powder to thick tamarind water and boil it. Keep boiling till the raw smell of tamarind goes and a nice aroma of ginger comes.Add water if needed.
  2. Add jaggery grated .
  3. After the tamarind is fully cooked , add roasted sesame seed powder.
  4. Now, in a pan heat a tbsp of ghee and roast green chilly . Then add the green chilly to the tamarind.
  5. Add a tbsp of ghee in the same pan and splutter mustard, dried red chilly and  curry leaves. Pour this tempering to the tamarind.
  6. Check the seasoning.
  7. Mix it and transfer to a bowl. It should be in semi colloidal form ie, not too thick or too thin.

Friday, August 20, 2010



Raw rice or  ( Masoori rice) ------1 cup
Partial boiled rice or (Idli rice)---- 1 cup
Urad dal --------------------------------3/4 cup
Fenugreek seeds---------------------1/4 tsp
Baking powder----------------------- 1/2 tsp for softness
Sugar ---------------------------------- 1tsp (optional)
Coconut water of one coconut
Salt as needed.
water as needed.

  1. Soak rice, urad dal and fenugrrek seeds in water for 4 hrs.
  2. Ferment the coconut water for overnight or more (depending on the climate) till it becomes slightly thick.
  3. Grind rice , urad dal, fenugreek seeds using fermented coconut water . After adding all coconut water you may add needed water for grinding.The batter should be of medium consistency ie, not too thick as idli batter or not too thin as dosa batter. Transfer the batter to a vessel.  Add a tsp of baking powder and mix it.
  4. Keep the batter overnight.
  5. Add needed salt. Its better to add salt after the batter is fermented, as adding salt will slow down the fermentation.
  6. Aapam is made in a deep bottomed vessel ( aapam vessel). You can make in a tava or pan also if you don't have one.
  7. Medium heat the vessel and apply little oil so that it won't stick & then pour the batter and tilt it around slowly and spread the batter all around.
  8. Cover it with a lid.
  9. The corners should be thin & crispy while the center is soft & thick.
  10. You can take it out once holes are formed & is cooked perfectly.
Other Aapam making methods:
  • Aapam is also made using coconut milk or grated coconut instead of coconut water.
  •  Yeast is also used instead of Urad dal .
  •  Also other method is by adding kurukku to the batter at the end.For making Kurukku, take a tbsp of batter and add little water to it & then keep it in a medium heat stove and keep stirring till it becomes a smooth paste. The kurukku is then poured back to the batter once its fully cooled down.
I am sending this to "Food palette Series"


A perfect one for summer and of course a healthy popsicle for kids.


Watermelon -------------------------- 1 cup (cut in cubes & seed removed)
Vanilla yogurt -----------------------  3/4 cup 
If you are using plain yogurt, then you may add little sugar also if needed, depending your taste.

  1. Blend all the ingredients in a blender.
  2. Pour in to a popsicle molder . Then freeze it by keeping popsicle stick in it.
Note: You can do this with any fruits. Also you can do it without using yogurt. You can also make it using a combination of fruits instead of using just one fruit. You can also add few fruit cubes to it before freezing.

Thursday, August 19, 2010

BANANA CHIPS/WAFERS (Raw plantain chips)

This is famous in Kerala and is used as a snack and also in sadhya.


Raw plantain -----------1 
water ----------------------2 tbsp
Turmeric powder ----  a pinch (optional)

Oil for frying
salt as needed.


  1. Dilute salt in water .Add a pinch of turmeric powder to it and keep this salt-turmeric water aside.
  2. Peel off the skin of raw plantain & slice thinly.Dip plantain slices in tamarind water or turmeric water to prevent color change.
  3. Medium heat oil for frying. Then add the drained plantain slices to it. When it becomes half cooked , sprinkle the salt-turmeric water.
  4. As soon as you add salt water, the oil will start bubbling. Leave it like that in medium heat till it stops bubbling.
  5. Once the bubbling stops, the chips will be crispy and perfectly cooked . Take it out & keep  in tissue paper to drain excess oil.
  6. Store in air tight containers.



Bitter gourd ------------------1 (chopped)
Grated coconut ------------- 4 tbsp
Green chilly ----------------- 1 or 2
Yogurt/curd ----------------- 1/4 cup ( stir it in a bowl to a smooth paste)
Oil ----------------------------  1tsp
Dried red chilly -----------   1
Curry leaves as needed.
Salt as needed.

  1. Cook bitter gourd  by adding little water and needed salt.
  2. Mean while, grind the coconut and green chilly to a very coarse paste.
  3. Add the ground paste to the cooked bitter gourd & cook in low flame . Add needed salt.
  4. Once done, switch off the flame and add yogurt paste to it .
  5. Now do the tempering by adding a tsp of oil to a pan & splutter the mustard seeds, add dried red chilly and curry leaves.
  6. Pour the tempering in to the pachadi & transfer to a serving bowl.

Wednesday, August 18, 2010


This a South Indian dish. It goes excellent with rice, Idli, Dosa, Vada etc.
Sambhar is prepared in various ways. Sambhar can be made with or without using coconut.
In this post I am sharing the traditional sambhar recipe that my family cooks.
Sambhar can be prepared with almost all vegetables. You can use either one vegetable or can make a combination of all vegetables.
Vegetables commonly used are Brinjal, carrot, Drumstick, Potato, Okra, Ash gourd etc.....

Vegetables cut in fingersize -------     1 cup
Tomato ------------------------------------  1 or 2 cut in cubes
Toor dal ------------------------------------ 3 tbsp (soaked in water)
Coconut grated --------------------------- 4 tbsp
Asafoetida -------------------------------- 0.5 cm size
Curry leaves  ---------------------------- a few
Coconut oil -------------------------------- 1 tbsp
Dried  red chilly-------------------------  3 + 1 ( 1for tempering)
Coriander seeds------------------------  1tbsp
Turmeric powder ------------------------  1 tsp
Sambhar powder ------------------------  2 tsp
Shallots ( small onion) ----------------- 5 (use this as a whole or just cut in to half)
Tamarind ---------------------------------- 1 lime size ( extract tamarind juice by mixing half cup of warm water)

  1. Dry roast grated coconut, Dried red chilly, Coriander seeds, turmeric powder. Do this in low flame till a nice aroma of coconut comes. Coconut should be slight golden brown colour.
  2. Grind this to a smooth paste.
  3. Cook toor dal in pressure cooker.
  4. Add Vegetables  , add sliced tomatoes and then add tamarind juice to it and cook it by adding needed salt and a tsp of sambhar powder.
  5. Next add the ground coconut paste.
  6. Cook in slow flame.
Meanwhile, in a pan add a tbsp of oil & splutter mustard seeds,add Asafoetida, dried whole red chilly,Curry leaves and shallots. Once the shallots are soft add sambhar powder. Add little water to it , so that you wont burn the sambhar powder. Pour this to the slow flame cooking sambhar.
Check the seasoning. Cook in low flame till a nice aroma comes. Add chopped cilantro to the sambhar.
Transfer to a serving bowl. Garnish with curry leaves and cilantro.

Note: If you are adding Okra, first saute the okra in little oil till it becomes non sticky and then add it along with other vegetables.


This is a South Indian main course dish. Yet another main course dish that can be cooked within minutes using leftover cooked rice.


Cooked rice ------------  3 cups
Tomato ------------------ 3 medium sized
Onion sliced lengthwise - 1 medium sized
Green chilly ------------- 1
Ghee------------------------- 2 tbsp
peanuts -------------------- 2 tsp
Cashew -------------------  1 tsp
Dried red chilly --------- 1 or 2
Channa dal---------------  1/2 tsp
Urad dal ------------------ 1/4 tsp
Asafoetida --------------- a pinch
Turmeric powder ------- 1/4 tsp
Chilly powder----------- 1/4 tsp
Coriander powder------ 1/2 tsp
Cumin seeds------------ 1/4 tsp
Garam masala powder --- a pinch
Salt as needed
Curry leaves as needed
Cilantro as needed

  1. Add ghee in medium heat pan & roast the peanuts and cashews. Keep it aside.
  2. In the same pan with ghee in it, splutter mustard seeds, add Asafoetida,add dried red chilly, channa dal, urad dal,cumin and curry leaves.
  3. Add onion ,green chilly and tomatoes. saute a little. Onion should be crunchy. Cook till tomatoes are smooth.
  4. Add turmeric powder, red chilly powder , coriander powder and garam masala.
  5. Add little water and cook all the spices in low flame.
  6. Add needed salt. Mix in the roasted nuts & switch off the flame.
  7. Add cooked rice to it. Check the seasoning. Mix it.
  8. Add chopped cilantro on top of it & transfer to a vessel.


Aviyal is prepared in different ways in different parts of Kerala. This is a must dish in a sadhya.

In this, I am posting the recipe of how in my home we prepare traditionally. In other parts of Kerala, Turmeric powder is added to it &  cumin seeds while grinding coconut.Also in some parts a little tamarind is also used to it.

In this recipe, the white colour is maintained. So no turmeric powder is used. Also, Grind coconut and green chilly together very coarsely, not in to a smooth paste.

 Vegetables are cut in same size. Any vegetables can be used except Beetroot, okra,bitter gourd. But mostly, Ash gourd, Indian Yam , Drumstick, carrot, beans,Chinese long beans or sting beans (pachapayar), potato etc. Ash gourd and yam is a must. If you couldn't get yam , you can substitute it with potatoes.


Vegetables cut in a finger size equally -------- 1 cup
Coconut grated --------------------------------------- 1/2 cup
Green chilly ------------------------------------------  2 or 3
Coconut oil -------------------------------------------- 1 tbsp
Curry leaves -----------------------------------------  as needed
salt as needed
Yougurt/curd ----------------------------------------  4 tbsp

  1. Cook all vegetables by adding needed salt and water. Don't add too much water.
  2. Grind coconut and green chilly coarsely and add this to cooked vegetables and mix softly. Don break the vegetables while mixing.
  3. Switch off the flame .Stir in yogurt to a smooth paste in a a bowl and add this to the cooked aviyal.
  4. Transfer to a bowl. Add  a tsp of coconut oil in it & put coconut leaves on top of it. Mix slightly.
Note: In any pulissery, pachadi,aviyal always use little sour yogurt/curd.



Tomato ----------4 medium sized ones sliced
Onion ------------ 1 sliced
Grated coconut-- 1/4 cup
Green chilly ----- 2
Yogurt /curd-----  3 tbsp
Oil------------------ 1 tsp
Mustard seeds -- 1/2 tsp
Dried red chilly--- 1 or 2
Curry leaves as needed
salt as needed

  1. Grind coconut and green chilly to a paste.
  2. In a medium heat pan, add a tsp of oil & splutter mustard seeds, dried red chilly and curry leaves.
  3. Then add onions,tomatoes & little salt. Cook till tomatoes becomes soft. In this preparation, onions should be little crunchy. Add turmeric if needed.
  4. Next add the coconut and green chilly paste.
  5. Switch off the flame. In a bowl, stir in yogurt to smooth paste &then add yogurt to the pachadi.
  6. Transfer to a serving bowl.


Onam is approaching and all of you will be thinking of cooking sadhya for family & friends.
In my upcoming posts I will be posting the recipes of Onasadhya items.

You can make Pineapple pulissery in the same method. Use ripe Pineapple instead of ripe mango for making pineapple pulissery.


Ripe mango  cut in cubes------------ 1 cup
Coconut grated ------------------------ 1/2 cup
Green chilly ----------------------------  2
Turmeric powder ----------------------  1/2 tsp
 Mustard seeds -----------------------  1/4 tsp
Fenu greek seeds (uluva) ----------- 1/4 tsp
Dried red chilly ------------------------ 1 or 2
 oil ----------------------------------------- 1tsp
Salt as needed
Curry leaves as needed

  1. Grind coconut and green chilly together to a  paste. Keep it aside
  2. Cook ripe mango with little water,turmeric and salt. Don't add too much water.
  3. Next add the ground coconut and green chilly paste. Switch off the flame.
  4. Stir yogurt in a bowl to a smooth paste & add it to the above pan.
  5. Don't cook after adding yogurt.
  6. Now do the tempering . For this add a tsp of oil in a medium heat pan .Splutter mustard seeds, dried red chilly , fenugreek seeds(uluva) and curry leaves.
  7. Pour the tempering above the pulissery & mix slightly.

Monday, August 16, 2010


The potato mixture prepared for making bread & potato sandwich can be used to make this snack.


Boiled potato  -------- 2
Onion ------------------ 1(chopped finely)
Ghee/butter ---------- 1 tsp
Asafoetida -----------  a pinch
cumin seeds ---------- 1/4 tsp
Green chilli ----------- 1 chopped finely.
Ginger chopped------ 1/8 tsp chopped
Red chilli powder----- 1/2 tsp
Turmeric powder ----  1/4 tsp
Garam masala powder- 1/4 tsp
Besan (gram flour)----- 1/2 cup
Rice flour ----------------1 tbsp
Baking soda ------------ 1/4 tsp
Salt as needed
Cilantro as needed.


For Batter
  1. In a bowl, mix besan and rice flour.
  2. Add salt, little turmeric,red chilli powder and baking soda to it.
  3. Mix in water to form batter. Do it without forming lumps. The consistency of batter is between dosa batter & idli batter. Not too thick or too thin.
For Filling
  1. Add a tsp ghee/butter and add cumin seeds, asafoetida & then add the chopped onions, ginger,green chilli.
  2. Next add turmeric powder, red chilli powder & garam masala.
  3. Mash the boiled potatoes & then add this to the pan.
  4. Add needed salt & cilantro leaves .
  5. Transfer this to a bowl.
  6. Take sandwich bread (2 slices) & drizzle little water to it. If you dont  drizzle water to bread, it wont join together and the batter will go in between the bread slices and will remain uncooked.
  7. Now keep the potato mixture in between the bread slices & press it tightly.
  8. Dip this in the beasan batter & fry in oil.
Have this with mint/cilantro chutney or tomato ketchup.


Kids sure will love this recipe as there is potatoes and ofcourse the tomato ketchup.

This is a healthy dish than the bread pakodas as its not fried in oil. The potato mixtre prepared for this recipe as can be used for making  bread pakodas too. 


Boiled potatoes------------- 4
Onion   ----------------------   1 (chopped finely)
Green chilly ----------------  1 ( to your taste)
Turmeric powder --------   1/4 tsp
Pepper powder ----------    a pinch
Red chilly powder-------     1/8 tsp ( or to your taste)
Garam masala powder---  1/4 tsp
cumin seeds ---------------- 1/4 tsp
Coriander leaves chopped finely--------- as needed
Salt to taste.
Ghee or butter ------------ 2 tbsp


  1. Boil the potatoes and then peel off the skin.
  2. Drain off all moisture from potato and then mash it a little.
  3. Next , keep a pan in stove & medium heat it. Then, add a tbsp of butter or ghee.
  4. Then, add the cumin seeds, chopped onions & green chilly.
  5. Once the Onions are slightly cooked, add the turmeric powder, pepper powder, red chilly powder , garam masala powder one by one . Cook these masalas in low flame till a nice aroma comes.
  6. Switch off the flame and add the mashed potatoes in it & stir.
  7. Then add the chopped cilantro & mix.
  8. Transfer this to a bowl & in the above pan add a tbsp of ghee and roast 2tsp besan (kadala mavu). Roast in low flame till a nice smell of ghee & besan comes.
  9. Then put the potato mixture back to the pan. Stir & mix the potatoes & besan flour.
  10. Keep the above mixture aside. This mixture  can be used for making other snacks too.
  11. Now toast the bread slightly in a pan by applying butter or ghee in it.
  12. Then  spread the potato mixture on top of bread slice & have it as sandwich
  13. You can add a little tomato ketchup or cilantro chutney on top .
  14. Garnish with cilantro leaves.

Sunday, August 15, 2010


This is a very simple recipe. My daughter likes Broccoli very much. She eats it saying that she is eating trees. To her each floret of Broccoli looks like a small tree :-)


Broccoli ------------ 1 (cut it in to florets)
Onion sliced ------ as needed. (If using small onion, use about 4 to 5)
Ginger ------------- a small piece
Garlic ------------  1 clove
Green chilly ----- 1
Make a paste of ginger,garlic & green chilly or chop very finely.
Oil ----------------- 1 tsp
Mustard seed---- 1/4 tsp
Dried red chilly --- 1 or 2
Curry leaves as needed.
Cumin ------------ 1/4 tsp
Asafoetida ------- a pinch
Urad dal --------- 1/4 tsp


  1. Add a tsp of oil to medium hot pan and splutter the mustard seeds.
  2. Add the dried red chilly, asafoetida,urad dal & curry leaves. Add these one by one.
  3. Next saute the onions. Once the onion becomes soft, add a tsp of ginger garlic and green chilly paste (or chopped).
  4. Cook it till the raw smell goes.
  5. Next add broccoli,little water and salt.
  6. Cook till all water evaporates and broccoli is fully cooked.
Have this with rice as side dish.



Ash gourd (kumbalanga) -----------  1 cup (cut in 1 inch cubes)
Chicken pieces(cut in to cubes)---- few pieces 
Coconut --------------------------------   3/4 cup
Cumin seeds --------------------------   1tsp
Black Pepper powder --------------    1 1/2 tbsp
Coriander powder  -----------------     1 1/2 tbsp
Turmeric powder ---------------------   1 tsp
Red chilli powder --------------------    1 tsp
Oil ----------------------------------------   1tbsp
Small onion sliced --------------------- 6
Mustard seeds ------------------------   1 tsp
Dried red chilly ------------------------   1 or 2
Urad dal -------------------------------- 1/4 tsp (optional)
Curry leaves


  1. Heat oil in a pan & saute the sliced small onions.
  2. Add pepper powder & mix it till the raw smell goes.
  3. Add coriander powder, chilly powder & turmeric powder. Saute it one by one till raw smell goes.
  4. Add little water & cook the spices for few seconds till nice aroma comes.
  5. Next add the chicken pieces  to it. Add needed salt. Cover and cook it till chicken pieces are fully done.
  6. Then add the Ash gourd pieces.
  7. While its cooking grind coconut & cumin together to a smooth paste. Then pour this ground coconut cumin paste to the curry. Add water if needed.
  8. Switch off the flame when it starts bubbling. Transfer this to a serving bowl.
  9. Now do the tempering. For this add oil to a medium heat pan & splutter mustard seeds, then add dried red chilly,urad dal and curry leaves.
  10. Pour the tempering to the curry.
  • This is a traditional Kerala recipe. In this curry, black pepper is added more than red chilly powder.
  • You can do this without chicken if you are a vegetarian. This goes excellent with rice, dosa,idli etc.

Saturday, August 14, 2010



Grated carrot  --------  2 cups
Sugar -------------------  1 cup
Milk -------------------    3 cups
Ghee ------------------ 2 to 3 tbsp
Cashew --------------  for garnish
Grated coconut ----  1tbsp  for garnish  

  1. Medium heat a non-stick pan  and add 1 tbsp ghee & roast cashews . Keep it aside.
  2. Now in the remaining ghee roast the grated coconut in slow flame. Roast it till a nice aroma of coconut comes & till the coconut changes its colour slightly. At this point, the coconut will be crispy. Keep it aside.
  3. Now add a tbsp of ghee in pan & add in the grated carrots. Stir in low flame for about 30 seconds, till the raw smell of carrot goes.
  4. Now add milk to it & keep stirring. (You can apply ghee around the top of pan to make sure that the milk wont overflow while boiling).
  5. Do continuous stirring & add the sugar.
  6. Stir till all the liquid is evaporated and becomes very tight . The more you stir ,the more tight it becomes. 
  7. Now in a bowl apply ghee & pour the halwa to it. Then insert it upside down to a plate coated with ghee. Let it cool down & cut it to desired shapes.
  8. Garnish with cashews & roasted coconut.


This is a South Indian main course dish which can be prepared within minutes with the leftover cooked rice. You can use any raw rice that don't stick together.


Coked rice ---------3 cups
Lemon juice -------- 2 tbsp
Peanuts ------------- 1 tbsp
Cashews------------- 1tsp (optional)
Ghee-----------------  1bsp
Green chilly --------- 2
Oil --------------------- 1 tsp
Mustard seed ------  1/2 tsp
Channa dal ---------   1/2 tsp
Urad dal ------------   1/4 tsp
Dried red chilly ----- 1 or 2
cumin ----------------- 1/2 tsp
Asafoetida ---------- a pinch
Turmeric powder --- 1/4 tsp
Curry leaves
salt as needed
Cilantro leaves/Coriander leaves to garnish

  1. In a medium heat pan add ghee and roast the peanuts , cashews & keep it aside.
  2. Pour a tsp of oil in to pan & splutter the mustard seeds and  then add the channa dal, a pinch of asafoetida, cumin seeds,Dried Red chilly, Urad dal and curry leaves 
  3. Add Green chilly & roasted peanuts ,cashews.
  4. Then add Turmeric powder. 
  5. In a bowl, mix in lemon juice and salt & pour this in to the above tempering .
  6. Switch off the flame & add the cooked rice.
  7. Transfer to a serving bowl & garnish with cilantro leaves.


This is a traditional Kerala recipe which is used as a dip with Idli, Dosa, vada, Appam, Idiyappam, puttu etc.


Small Onions/shallots---- 1/2  of medium sized chopped or sliced.
Grated coconut--------       3 to 4 tbsp
Mint leaves ------------      a hand full
Green chilly --------------    2 small or to taste
Coconut oil  -------------     2 tsp
Mustard seed ----------     1/4 tsp
Urad dal -----------------     1/4 tsp
Channa dal -------------      1/4 tsp
Dried red chilly ---------     1 or 2
curry leaves
Salt as needed.

  1. Heat a tsp of oil in a pan  & saute the small onions & green chillies till it is half cooked.Then add the mint leaves .
  2. Switch off the flame & add grated coconut .Stir and then grind it to smooth paste  .
  3.  Transfer this to a bowl.
  4. Next do the tempering. For this, add a tsp of oil in pan. Then splutter the mustard seeds. Then add channa dal, dried red chilly, urad dal and curry leaves.
  5. Now pour the tempering in to the chutney.

Friday, August 13, 2010


This is a South Indian main course dish. Its a best way to use the leftover rice.


Basmati Rice  ------3 cup (cooked)
Grated coconut ---- 1/2 cup
Ghee ----------------- 1 tbsp
Peanuts --------------1 tbsp
Cashews ------------- 1 tsp (optional)
Green chilly --------- 1 (or to taste) 
Ginger --------------- 1/4 inch (chopped)
Onion ----------------1/4 of a medium sized ,sliced thinly
Coconut oil --------- 1 tsp
Mustard seeds-----1/2 tsp
Channa dal -------- 1 tsp
Urad dal-------------1/2 tsp
Dried red chilly----- 1 or 2
Asafoetida---------- a pinch
cumin ---------------1/4 tsp
curry leaves-------- as needed
Salt  ----------------- as needed
Cilantro leaves/ coriander leaves for garnish

  1. First roast the peanuts & cashews in ghee in medium flame & then keep it aside .
  2. In the left over ghee, roast the coconut to slight golden color, till a nice aroma of coconut comes. Do it in slow flame & don't burn it. Then keep it aside.
  3. Now pour  a tsp of oil to the above pan & do the tempering. For this, first splutter the mustard seeds and then add Asafoetida, channa dal, cumin seeds,Urad dal, dried red chilly and curry leaves .
  4. After tempering is done, add green chilly & ginger
  5. Now add sliced onion & a pinch of salt. cook the Onion till it becomes soft.
  6. Now add the ghee roasted peanuts, cashews & coconut.
  7. Add needed salt
  8. Switch off the flame & add cooked rice
  9. Transfer to serving bowl & garnish with cilantro leaves and curry leaves.
Note: Do the tempering in low flame.

step 3,4,5

CHOCOLATE (using cocoa pdr)

This is a simple and easy method of making chocolate at home.INGREDIENTS:Cocoa powder ----  1/2 cup (unsweetened)Condensed milk--- 3/4 cupPowdered sugar----1/2 cupbutter ---------------- 1/2 cup (melted)Graham crackers-- 1/2 cup (can use arrowroot biscuit instead of graham crackers)Cashews or any nuts-- 1/2 cup (chopped)SprinklersNon-stick sprayWax paperMETHOD:      1.  Crush the Graham crackers .(for easy crushing put it in zip lock bag & crush it).      2.  Mix crushed Graham crackers, Cocoa powder & powdered sugar together.      3.  Add condensed milk to it & mix thoroughly.      4.  Add nuts & butter to it & mix it good.
      5.  Now spread this to a wax paper coated with non stick spray. Apply butter to wax paper if you don't have non-stick spray,  so that the chocolate will not stick .
     6.   Keep it in refrigerator for an hour or more, till it sets.
    7.   Then, cut it in to desired shapes or roll in to balls.
    8.   Add sprinklers on top of it.
    9.    If needed, allow it to set again  by keeping in refrigerator for another hour.
    I am sending this to Food palette series brown by Akheela


    This is a traditional Kerala recipe using coconut milk. The same method is used to make vegetable kuruma.
    This goes excellent with chapathi, puri, ghee rice, biryani, dosa etc.

    Boiled eggs--------- 3
    Coconut milk------- 1cup
    Onion  --------------- 1 medium sized(sliced length wise)
    Tomato-------------- 1 small (chopped)

    Turmeric powder-- 1tsp
    Coriander powder- 1bsp
    chilly powder--------1tsp (optional)
    salt -------------------as needed

    oil -------------------- 1 tbsp ( preferably coconut oil)
    Curry leaves----------a few
    Cilantro (coriander leaves)----a few

    Garlic---------------- 3 cloves
    Ginger -------------- 1/2 "
    Green chilly--------- 1 or 2
    Grind ginger, garlic and green chilly to a paste.

    cinnamon--------1 med stick
    cumin------------ 1/2 tsp



    1. Add 1bsp oil  to a medium hot pan
    2. Add whole Garam masala(Clove, cinnamon, cardamon ,cumin).
    3. Add sliced onions & saute it till it becomes soft. Add a little salt to get the onions cook fast.
    4. Add ginger garlic & green chilly paste. cook till the raw smell goes.
    5. Add chopped tomatoes. cook till it becomes tender.
    6. Then add turmeric powder & keep sirring in low flame till the raw smell of turmeric goes.
    7. Then add coriander powder & add chilly powder.Saute till raw smell goes. Add salt as needed
    8. Add coconut milk to it. After adding coconut milk don't cook too much as it may curdle.So switch off the flame as soon as you find it bubbling and check the seasoning.
    9. Now transfer to a serving bowl & drizzle few drops of fresh coconut oil
    10. Garnish with curry leaves & cilantro leaves

    Tip: If you are using Garam masala powder instead of whole garam masala, then add it at the end.

    Note: All the measurements mentioned here are approximate and to the taste of my family. You can alter it to your taste.

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