Wednesday, June 30, 2010

Moru kachiyathu

This is a simple dish with curd…….this is so nice to have with boiled rice.In fridays I want to have food from outside but my hubby he is only getting one day to sit at home so he will start saying you just make some moru kachiyathu and carrot thoran his fav……….kids too love this curry because its not too spicy……..


1cup Thick curd
½ c Water
½ tsp Turmeric powder
½ tsp Red chilly powder

For Tempering:

Mustard seeds
¼ tsp Fenugreek seeds
2Whole red chillies
4 Shallots
2 Cloves garlic
Curry leaves


1.Blend curd,water,turmeric powder and red chilly powder in a blender or whisk with a hand beater.
2.In a pan add oil put mustard seeds,fenugreek seeds,whole red chillies.
3.When this splutters add chopped shallots and chopped garlic and sauté till slightly color changes.
4.Add curry leaves.Now add the curd mixture and salt.Off the flame when it just starts boiling.
5.Serve with hot boiled rice.

Tuesday, June 29, 2010


This is an item which is common in a veg sadhya.This is a mix of vanpayar and pumpkin………..actually this should not be so spicy there should be slight sweetness of pumpkin and a good flavor of coconut…………


1c Vanpayar
½ kg Pumpkin (Mathanga)
½ tsp Turmeric powder
½ tsp Red chilly powder

For Roasting:

1c Grated coconut
¼ tsp Urad dal
¼ tsp Cumin seeds
Mustard seeds
Curry leaves
2 Whole red chillies
Coconut oil


1.Pressure cook the vanpayar in water till it becomes soft.
2.Now add pieces of pumpkin,turmeric powder,red chilly powder,salt and little water to the cooked vanpayar and cook the pumpkin.
3.When the pumpkin is cooked just mash the pumpkins with the wooden spoon and mix payar and pumpkin together.
4.In a pan heat oil add mustard seeds,urad dal and cumin seeds when they starts spluttering add whole red chilly and curry leaves, now add grated coconut and roast till light brown color.
5.Off the flame and add this roasted coconut to the pumpkin mixture.Mix well.
6.Serve hot as a side dish with boiled rice.

Monday, June 28, 2010

Noodles Upma

This is a breakfast item which can be made very easily……….actually noodles is a Chinese item but with that I made a simple kerala dish upma…….we can used any vegetable in this but I loved this version……using sweet corn.


1pkt Noodles
1 Medium onion
1 Small piece ginger
1 Green chilly
½ cup Frozen Sweet corn
2 Whole red chillies
Curry leaves
Mustard seeds


1.Crush the noodle with the hand before opening the packet.
2.Now boil water put the noodles and sweet corn and cook.
3.When the noodles are done drain out the water and pour some cold water over it.
4.In a pan add oil put mustard seeds when it splutters add whole red chilly and curry leaves.
5.Add onioun and sauté.
6.Add chopped ginger and green chilly.
7.Now add the seasoning powder and chilly cabe available inside the packet of noodles,add salt as per taste.
8.Mix well and add the cooked noodles.Mix very well and just cover the lid for 2 mins.
9.Serve hot.This is a tasty breakfast item.

Saturday, June 26, 2010


Today I’m posting all kids fav donuts!!!!!!Whenever I have something from outside I’ll keep on thinking why can’t we make these at home……to avoid eating outside too.
What ever made at home is always healthy and good.First I thought donut was a baked item…….after searching for the recipe of donut only I came to know it’s a fried item…….anyway for kids its not so harm to give some fried items rarely……….there were some munchkins which I got while shaping the donuts……..I fried out the munchkins before the donuts are fried to check the heat of the oil……..while frying I was keeping on saying to my 3 musketeers please don’t finish it off I have to take some pics of it but before I started frying donuts itself it got over…… I didn’t get any one pic of it……’s ok atleast I got the pics of donuts which I thought I’ll never get……now enjoy these donuts!!!!!!!!!


3c All purpose flour
¾ c Sugar
¼ tsp Salt
2tsp Dried instant yeast
1c Warm milk
1 Egg room temp
2tbsp Butter room temp
Oil for frying

For glazing:
½ c Icing sugar
1tbsp Cocoa powder
½ c Milk
¼ c Butter


1.Warm the milk and sprinkle the yeast over the milk and keep aside for 5 mins.
2.In a large bowl put the mix the flour,sugar and salt.
3.Now add the milk mixture slowly to the flour and start kneading.
4.Add the slightly beaten egg and butter to the flour and mix well for 8 to 10 mins till smooth and elastic.
5.If you feel the milk is less warm some more milk and knead or can use warm water also.
6.Now cover it with a wet cloth and keep for rising for 1 to 1½ hrs.
7.After rising punch down the dough and keep for 10 mins.
8.Now roll the whole dough on a floured surface into 1/2 inch thickness.Shape out the donuts with a donut cutter or a round shaped bowl or glass.The middle hole can be shaped out with a bottle lid.Continue the same with the left over cut pieces.

9.Now the middle cut outs are munchkins which can be fried.
10.Now keep this shaped out donut in floured surface for another 45 mins to 1 hr for rising.Now the climate here is so hot that I didn’t needed more than 45 mins to the donuts to get the double size.
11.Now in a frying pan fill half portion with oil for frying.
12.Start with munchkins to see the heat of the oil.We should maintain the heat of the oil.The oil should not be so hot that the donuts will get brown so fast and the inner portion will not be cooked.So keep the flame always in medium.
13.Now start frying the donuts slowly till light brown color appears.
14.Drain out the excess oil.
15.Now for glazing mix icing sugar with milk and butter.Make two half of this in one half mix cocoa powder other half leave plain.And keep some icing sugar as it is.
16.Now coat icing sugar all over some donuts.Dip some donuts in plain glazing.
Dip some in chocolate glazing.You can even melt some cooking chocolate with milk and dip some donuts in that too.
17.Enjoy donuts with a hot coffee!!!!!!!!

This goes to akila's event DNSW:D

Friday, June 25, 2010

Szechuan chicken

This is a Chinese dish……..This dish we had once from a Chinese hotel.When I tasted it I felt this is an easy one and I will surely try it out.That day we bought szechuan beef once I made it with beef,it came out well.So I thought I will make the same with chicken also,because chicken is a meat with many dishes can be made.So here comes my version of szechuan chicken this tasted almost same……..


1kg Chicken (can use boneless)
1 Big carrot
4 Cloves Garlic
2tbsp Tomato ketchup
2tsp Szechuan sauce
A pinch of red food color
1tbsp Corn flour
½ c Water

For Szechuan Sauce:

5 Whole red chillies
2 Cloves garlic
1½ tsp Tomato paste
½ tsp Tomato ketchup


1.To make the szechuan sauce boil the red chillies and garlic together.when it is cooked let it cool for sometime.Then grind this along with tomato ketchup and tomato paste and salt .Keep this aside.
2.Now in a pan pour some oil and fry the chicken till light brown color appears.
3.Take chicken from the oil and drain excess oil in kitchen paper.
4.Now heat another pan and add some oil from the oil in which chicken fried.
5.Add chopped garlic and sauté.add the diced onions and sauté.
6.Now add the szechuan sauce and tomato ketchup and sauté.
7.Now add the carrots cut into round pieces and mix well.
8.Add the chicken pieces and mix well.
9.Cover and cook for sometime.
10.Now add the cornflour dissoled in ½ c water.This gives the curry a glazing effect.
11.Now add the color and mix well.Add salt.
12.If u need more spicy add little more szechuan sauce and mix well.
13.Serve hot with fried rice.

Thursday, June 24, 2010

Mutton Stew

Mutton curries should be spicy,but this curry is not so spicy and this is good with vellapam,idiyappam and even with ghee rice….
This curry is having a flavor of coconut as it is made with thick coconut milk……..


½ kg Mutton
2 Medium onions
5 Cloves Garlic
1 Small piece ginger
1 Medium Tomato
6 Green chillies
1 Big potato
3 Cloves
3 Pods cardamom
1 Small piece cinnamon stick
2½ c Thin coconut milk
1½ c thick coconut milk
Curry leaves


1.Heat oil in a pan and the clove,cardamom and cinnamon stick.
2.Add sliced onions when the spices starts spluttering.
3.When the onions turn the color add ginger garlic paste and green chillies.
4.Saute well.Add the chopped tomato and sauté till the tomatoes are soft.
5.Add the cleaned mutton and mix well.If the spiciness is less you can add little pepper powder.
6.Add the thin coconut milk and cover and cook in a medium flame.
7.When the mutton is more than half done add the potatoes cut into medium pieces and mix well.
8.When the mutton and potatoes are done and the coconut milk is reduced add the thick coconut milk and just boil.
9.Off the flame and put curry leaves.
10.Serve with vellapam or ghee rice.

Tuesday, June 22, 2010

Jeera Rice

This is almost same as ghee rice but the flavor of jeera is more in this.My kids need different types of rice and this doesn’t have many ingredients and very easy to make too.My hubby too likes this rice.When I made this rice first time he asked me what happened the jeera bottle fell from your hand to the rice………I told this is jeera rice but when he tasted it he liked it.After that he asked me to make it again.


2c Basmati Rice
1 Large onion
7 Cloves
7 Pods cardamom
3 Sticks cinnamon
3 Bay leaves
1tbsp Jeera
12 Cashewnuts
4c Water
Oil or Ghee


1.Soak the rice for 1 hr.Drain the rice after 1 hr.
2.In a pan add oil put the clove,cardamom,cinnamon sticks,bayleaves and jeera.
3.When they start spluttering add cashewnuts and chopped onions and salt.
4.When the onions starts changing color add the rice and mix well.
5.Add the water and close the lid till the rice is done.
6.When the water is all evaporated check the rice if it is more to cook just keep the flame in simmer and close the lid for another five minutes.
7.Serve hot with methi chicken or butter chicken .It tastes best with dal fry also.

Monday, June 21, 2010

Mango Icecream

Mango is a seasonal fruit…………now a days we get fresh and sweet mangoes…….
Mangoes are my favourite.Not only me everybody like mangoes……..In the season of mangoes I make shakes,puddings and now icecream…..this is almost the same as banana icecream, only a slight difference…..
In summers we get good mangoes to make tasty icecreams isn’t it………desserts with mango taste is really heavenly………….now we can have an easy and tasty mango icecream………..


2 Big mangoes pureed
2pkts Dreamwhip powder
½ tin Condensed milk
½ cup Cold milk½ tsp Vanilla essence

1.In a bowl put the dreamwhip powder and add milk and vanilla essence and beat till fluffy.
2.Add pureed mango to the dreamwhip and mix with a spoon.
3.After mixing it well add the condensed milk and mix well.
4.Now pour this to a plastic or aluminium container with lid.
5.Freeze this for atleast 5 to 6 hrs.
6.Scoop it and enjoy the full taste of mango.

This goes to cold desserts event of toreviewtoronto

Friday, June 18, 2010

Egg Roast

Eggs are again used as an easy non-vegetarian dish for my non-veg kids………my small kid likes egg white so much……sandwiches with egg whites are also favourite dish here….here we all like eggs but thinking of health I avoid egg yolks….
This I made for vellappam,both were good combination…..


4 Eggs
5 Medium onions
1 Big tomato
2 Green chillies
3 Cloves garlic
1 Small piece ginger
1tsp Redchilly powder
½ tsp Turmeric powder
½ cup Thick coconut milk
Curry leaves


1.Boil the eggs and keep aside.
2.In a pan heat oil add the sliced onions and sauté till golden brown.
3.Add the garlic and ginger cut into thin sticks and the green chillies.
4.When this is done add the red chilly powder and turmeric powder.
5.Saute till the raw smell goes away.
6.After that add chopped tomatoes.
7.Remove the shell of boiled eggs and cut into half.
8.Put these eggs into the masala and mix till the masala is coated on eggs.
9.Now add the coconut milk and thicken the gravy.
10.Off the flame and add curry leaves.
11.Serve hot with vellappam,chappathi or kubus.

Wednesday, June 16, 2010

Coffee Cake

When going to bake cake I keep on thinking what flavor other than vanilla or chocolate……………so I thought I’ll make coffee flavored cake…………when I go out and any smell of coffee comes I’ll love to have a coffee at that moment.I like coffee more than tea also………….if someone offers tea I’ll say no but coffee I can never say no…….the aroma of coffee………so I thought that I’ll bring in the cake and have this cake with a cup of coffee…………when I’ m typing this also I’m feeling like having a coffee………hehe.This cake was so moist………..You too have this cake with a cup of coffee and enjoy!!!!!!!!!!!!!


2c All purpose flour
1c Powdered sugar
1c Butter room temp
1½tsp Baking powder
2 Eggs room temp
½ tsp Vanilla essence
½ - ¾ c Dark coffee


1.Sieve the flour and baking powder and keep aside.
2.In a bowl beat sugar and butter till creamy.
3.Add eggs one by one beating well after each addition.
4.Add the vanilla essence and mix well.
5.Now add the flour mixture to the wet mixture and mix well with beater adding the dark coffee liquid in between the addition of dry flour mixture.
6.Mix well untill all the dry flour disappears.
7.And again don’t over mix.
8.Preheat the oven at 200 degree C to 15 mins.
9.Grease a cake tin and dust with flour.
10.Pour the cake mixture to the tin and bake in the middle rack for 40 to 45 mins at 165 degree C or till the tester comes out clean.
11.I used a ring mould.You can even use such mould also.

Tuesday, June 15, 2010

Vegetable Stew

This vegetable curry is a very good combination with vellappam or idiyappam.Very easy to make tooooo…………..


1 Big potato
1 Big carrot
½ c Frozen green peas
1 Big onion
1 Medium tomato
5 green chillies or more
4 Cloves
4 Pods cardamom
2 Piece cinnamon sticks
2c Thin coconut milk
1c Thick coconut milk
Curry leaves


1.Clean and cut the vegetables into small pieces.
2.In a pan heat oil and add the cloves,cardamoms and cinnamon sticks.
3.Then add sliced onions and green chillies and sauté well.
4.Add the tomatoes and sauté till the tomatoes are soft.
5.Now add the vegetables and pour the thin coconut milk and salt and cook the vegetables.
6.When the vegetables are cooked add thick coconut milk and just boil and off the flame.
7.Add curry leaves.
8.Serve with appam,idiyappam or chappathis.

Monday, June 14, 2010

Tapioca Ishttu(Kappa)

Actually kappa is favourite of every keralites.In our side its called “kolli”………..mostly it is called kappa only.Kappa is a real combination with fish curry or beef.I like to have this with puttu also…………..
When I made this for puttu my hubby was asking no fish curry,if fish curry was there it would be very tastier…………………when we buy fish or beef he will surely buy tapioca……


½ kg Tapioca
3 to 4 Green chillies
½ tsp Turmeric powder
½ c Grated coconut

For Tempering:
Mustard seeds
2 Whole red chillies
Curry leaves


1.Clean and cut the tapioca and boil it with turmeric powder,green chillies and salt.Drain after tapioca is cooked.
2.Add the grated coconut and mix well.
3.In a pan heat oil add mustard seeds when it splutters put whole red chillies and curry leaves and pour this over the tapioca mix.
4. This a good side dish with boiled rice and fish curry

Saturday, June 12, 2010

Sausage roast

Again comes an easy and simple recipe for a lazy day……………..Sausages are not made frequently…….sausages are used for fillings in sandwiches……….but some day this is good to make as it is so simple.This doesn’t take much time to defrost also……


1pkt Chicken sausage
3 Big onions
1 Medium tomato
2 Green chillies
½ tsp Turmeric powder
1½tsp Kashmiri chilly powder
Curry leaves
Coriander leaves


1.Keep the sausage for defrosting.
2.In a pan heat oil add sliced onions and sauté till golden brown.
3.Add green chillies and powder spices.Saute till raw smell goes off.
4.Add chopped tomatoes and sauté well.
5.Cut the sausages into small pieces.
6.When the tomatoes are soft add the sausage ad mix well and cook covered.
7.Garnish with curry leaves and coriander leaves and can be served with slices of bread or chappathis.

Friday, June 11, 2010

Nadan fish curry

Fish curry is the first preference for a lunch with boiled rice.This is a good combination with chappathi and puttu also……………..
My kids love eating fish…… son needs fish most of the days for lunch………he is very hyper and all the time jumping here and there and running……… I used to say because of his fish eating habit his bones are really strong………….fish is even good for health……………… we can go to the recipe………….


1kg Fish (kingfish,pomfret,sardines any fish)
1 Big tomato
3 Cloves garlic
1 Small piece ginger
2 Green chillies
½ tsp Turmeric powder
1½tsp Redchilly powder
½ tsp coriander powder
3 Shallots
½ tsp Fennel seeds
5tbsp Coconut milk powder
1c Water
Tamarind pulp as per taste

For Tempering:

Coconut oil
7 Shallots
Curry leaves


1.Clean the fish pieces and dry.
2.In a blender put the powder spices,fennel seeds,3 shallots,coconut milk powder and water and blend.
3.In a put sliced tomatoes,ginger and garlic sliced,green chillies and pour the coconut milk mixture to this.
4.Add the tamarind pulp and salt.If neede add some more water and boil.
5.When the tomatoes become soft put the fish pieces and swirl the pan.
6.Let the fish cook in medium flame.
7.When the fish is cooked off the flame.
8.In a small pan heat oil add chopped shallots sauté till brown and add curry leaves.Add this to the curry.
9.Serve hot with boiled rice and papad.

Thursday, June 10, 2010

Methi Chicken

This is a north Indian dish.With chicken we can make many many dishes…………..This recipe was lying in my diary for a long time………..Once I was checking for a different recipe I got this one…………I made this and it was really good.In the original recipe it was written to fry the fresh methi leaves but that might make the dish sometimes bitter so I used kasoorimethi which gave the curry an excellent taste…………


1kg Chicken
2 Big onions sliced
1tbsp Gingergarlic paste
1 big Tomato
½ cup Cashewnuts
1tsp Coriander powder
1½tsp Redchilly powder
½ tsp Turmeric powder
½ to ¾ tsp Jeera powder
½ tsp Garam masala powder
2tbsp Yoghurt
1½tsp Kasoori methi
½ cup water
Coriander leaves for garnishing


1.Clean the chicken pieces and drain out the water.
2.Heat oil in a pan put sliced onions and sauté till dark brown.Take out this onions and allow this to cool.
3.Now puree the tomato.Soak the cashewnut for 15 to 20 mins and make into a smooth paste.
4.When the onions are cooled blend them along with yoghurt into a smooth paste.
5.Heat oil in another kadai and sauté ginger garlic paste.when the raw smell is gone add the powder spices one by one and sauté till the raw smell goes off.
6.Now add the tomato puree and sauté till oil is seen.
7.Put the chicken and mix well with this masala and add little water and cook covered.
8.Add the onion yoghurt mixture to the chicken when the chicken is half done.
9.When the chicken is done add the cashew paste and mix well.
10.Off the flame when just starts boiling.Now add the kasoori methi just crush it inside the hand and add this to the curry.
11.Garnish with coriander leaves and serve with nana or pulavu.

Wednesday, June 9, 2010

Banana Icecream

To have icecreams during this summer is so hmmmmmmmm…………Icecream is something which I can’t stop having.But what to do the next day after having icecream I have to visit the ENT.My throat will be gone.
But still I can’t stop having icecreams,not only me everybody likes icecreams isn’t it.
This is an easy icecream and this recipe doesn’t have many procedures which is there to make a normal icecream.Kids also love this and can be made very fast too….


4 fully Riped bananas
2pkts Dreamwhip powder
½ c Cold milk
½ tin Condensed milk
½ c Chocolate chips
Lime juice of 1 lemon


1.Peel the banana and blend in a blender along with lime juice.Adding lime juice helps the banana from becoming dark.
2.Now in a bowl put the dreamwhip powder and add milk and blend with a electric whisk till peaks form.
3.Add the mashed bananas to the whipped cream add mix with a spoon.
4.Add the condensed milk to this and mix very well.
5.Add the chocolate chips and mix well.
6.Pour this to plastic container close with lid.Freeze this 5 to 6 hrs.
7.After freezing scoop it out into a bowl and serve

Chicken Biryani

Biryani is everybody’s favourite.Its a heavy food but with out biryani no occasions are there isn’t it…………..To feel comfort after having a biryani have a black tea with mint leaf………Mint leaf is good for digestion also……. When I makes biryani each time, I think of my first biryani.It was before 7 yrs I made my first biryani.It was yellow in color.Because when I made the masala for that it was light brown in color.So I thought biryani’s are yellow in color and with this gravy biryani doesn’t become yellow………..
So I added 1 tsp full of turmeric powder to the masala.When the biryani finished after dum if was full yellow in color but the taste was just ok…………..

I was sad, how it became like this.This happened because I added more turmeric powder.Next day my hubby’s cousins and friends came to visit us that biryani was finished up by them.And bachelors just need something made at home………….
How small quantity of biryani is made there will be enough left for next day.But they told the biryani was ok in taste just the color was more.
Then I thought I have to make best biryanis.Now I’m happy that my biryani tastes good…………….

Even my hubby before marriage he ate from hotels.So before marriage he just said me one thing,study cooking…………..I told I’ll try to cook, don’t worry.He told me just a chammanthi made at home and rice is enough……………I just want to have homemade food………………….
But now something small goes wrong in my preparation he used to point out………….

Here comes the biryani.


For Masala:

1kg Chicken
8 Medium sized onions
2tbsp Garlic paste
2tbsp Ginger paste
5 Green chillies
3 Medium sized tomatoes
1tsp Garam masala
3tsp Yoghurt
½tsp Turmeric powder

To Marinate:

1½tsp Red chilly powder
½ tsp Turmeric powder

For Rice:

1kg Rice
3 Pieces of cinnamon stick
7 Pods of cardamom
7 Cloves
Water to boil
1tbsp Lemon juice

For Dum:
Fried onions
Fried cashewnut and raisins
Chopped coriander leaves and mint leaves
1tsp Pineapple essence
1tsp Yellow food color



1.Clean the chicken and put some cut here and there on the chicken pieces and marinate the chicken.
2.Keep this for marination atleast 1 hr or overnight.
3.Soak the rice for 30mins.
4.In a big vessel take water in large amount in which the rice has to be cooked.
5.Keep the water for boiling.In this put cinnamon sticks,cardamom,cloves and salt.Drain the rice after 30mins.When the water boils add the rice to it.Add lime juice to this to avoid sticking of rice.
6.The rice should not be over cooked.When it just becomes soft drain the rice.Keep aside.We can make ghee rice also, to lessen the oil and ghee part I always do this method.
7.Now fry the chicken till half done.
8.In a nonstick vessel add oil put the sliced onions and sauté till it becomes brown.
9.After the onions are done add the gingergarlicand greenchilli paste.Saute this well.
10.Add ½ tsp turmeric powder and 1tsp garammasala powder.
11.Add the chopped tomatoes and mix well till the tomatoes become soft.
12.Add yoghurt and mix well.
13.Now add the fried chicken and mix well and cook the chicken till fully done.
14.The masala should not have much gravy.The below picture is of the prepared masala.

15.Add some chopped coriander and mint leaves to this curry.
16.Fry 2 onions for garnishing and dum.Fry the cashewnuts and time for dum.
17.In a vessel add some ghee and spread at the bottom.Now add half of the boiled rice.On top of this add some coriander and mint leaves sprinkle some garam masala,half essence and color and some ghee.
18.Now put the masala over this rice.
19.Now add the rest of rice on top of this and spread evenly.
20.On top of this sprinkle some more garammasala powder,fried cashews and raisins,the essence and color,put the chopped leaves and fried onions and apply some ghee here and there.
21.Cover the top of the vessel tightly with aluminium foil and close with the lid tightly as no air escapes.
22.Now on the flame into sim and keep in dum for 20 to 30 mins.
23.When opened,we can feel the steam over the top the correct part of dum.
24.For garnishing we can use boiled egg too.

25. Serve hot with papad,pickles or yoghurt salad.

Tuesday, June 8, 2010

Squid Roast

Squid is tasty when made as roast more than a curry.This tastes good with boiled rice and moru kachiyathu.Squid,shrimps and crab can be roasted this way.


1kg Squid
2 Onions
1 tomato
½ tsp Gingergarlic paste
Curry leaves

To Marinate:
½ tsp Turmeric powder
2tsp kashmirichilly powder
½ tsp Gingergarlic paste


1.Marinate squid with the items written in marinate.Marinate atleast 1 hr or overnight.I prefer overnight.
2.Heat oil in a pan add sliced onions and sauté well till light brown.
3.Add gingergarlic pasteand sauté.
4.Add chopped tomato and sauté well till the tomatoes are soft.
5.Add marinated squid and mix well.
6.Cook till the squid is done.
7.If there is excess water in squid heat on high flame till it thickens with semi gravy or make very dry.Add curry leaves.
8.Serve with chappathi,parotta or boiled rice.

Plaintain Roast

This is not a new recipe,everybody knows this one.This is very nutritious dish for kids and even for adults.
My kids like this for breakfast or for evening tea.We can make this very fast if any unexpected guests comes.


2 Big Plaitains
2tsp Sugar
1 Egg
1tbsp grated coconut
5 to 6 Chopped Cashewnuts
2tbsp Ghee


1.Cut the plaitains into small pieces.
2.Heat ghee in a pan add chopped cashewnuts.After the cashewnuts are fried add the plaintains and when brown color appears here and ther add sugar sauté well.
3.Now break the egg into it and scramble it.
4.When the egg is cooked well add grated coconut and mix it well and off the flame.
5.Serve hot.

Vegetable Curry

There are many simple type vegetable curries.These are nice with chappathis and puris.Here is an easy vegetable curry.


1 Big potato
1 Carrot
1c Frozen Green Peas
1 Onion
3or 4 Green chillies
1 Tomato
1c Coconut milk
Curry leaves
Mustard seeds
2 Whole red chillies

1.Put all the cleaned vegetable along with chopped onions,tomato and chillies in a vessel.The no: of chillies can be increased or decreased as per own choice.
2.Pour water, add salt and boil till the vegetables are cooked.
3.After the vegetables are done add coconut milk and when it just starts boiling off the flame.
4.In a small pan heat oil add mustard seeds when it starts spluttering add whole red chillies and curry leaves and add this to the curry.
5.Serve this with puris or chappathis.


Puris are not made oftenly because it is an fried item,but it so tasty to have with vegetable curries and even with chicken curry.
If we add little semolina to the dough the puris will catch only less oil.Here is my version of puri………………


1c Atta
½ c maida
2tbsp semolina
1tsp sugar
1tsp salt
1tsp oil
Oil for frying


1.Mix all the ingredients and knead well to make a dough.The purpose of adding sugar makes the puri stay in shape for long time after frying.
2.Allow the dough to rest for at least 15mins.
3.Knead once again and make into small balls.
4.Now roll the balls into small discs and fry in hot oil.
5.Serve with vegetable curries or chicken curries.

Cinnamon rolls

Baking bun items is really interesting part………….when thing of baking first hits cake in mind but when I started baking buns and breads I was thinking of what difference can be made in these items.Then one day cinnamon rolls stuck to my mind.If I think of baking something I have to do it that day itself otherwise I will be restless that day till I bake it!!!!!!!!!!
Then I went on searching an easy recipe of cinnamon rolls.Cinnamon flavour is really hmmmmmmmm……..when the time of baking these rolls house was full of aroma of cinnamon……..which we feel like went to a bakery…………..
These came out so well.Here comes the cinnamon rolls.


3c All purpose flour
1½ tsp dry instant yeast
1c warm milk
¼c melted butter
3tsp sugar
1tsp salt


1c brown sugar or even white sugar can be used
1½ tsp cinnamon powder


1.Sprinkle yeast over warm milk mixed with sugar for 10 mins.
2.In a large bowl mix the flour and salt.Make a small well in middle of the flour and pour the milk yeast mixture to it and mix well add 3tbsp of melted butter and knead well for 10 mins till it attains a smooth elastin dough.
3.Cover this dough with a wet cloth and keep for raising for 1 to 2 hrs.
4.After the dough is raised remove the cloth and punch down the air from the dough and again allow the dough to rest for 10 more mins.
5.While the dough rests make the filling for the rolls.Mix cinnamon powder to the sugar and mix well with a spoon.
6.Now place the dough on a floured surface and roll the dough with a rolling pin to a big rectangle.
7.Apply a coat of melted butter over it.Now sprinkle the sugar and cinnamon mixture over the butter.Spread evenly all over the dough leaving the edges.
8.Now start rolling the dough like a swiss roll.
9.Cut the dough into pieces and place over the baking tray facing the cut portion up leaving 2” in between the rolls.
10.Allow this to rest for another 45 mins till it becomes double in size.
11.Preheat the oven at 200 degree C to 15 mins.
12.After the rolls are raisen bake the rolls at 180 degree C for 20 to 25 mins or a tester comes out clean.Bake it on the middle rack.

Monday, June 7, 2010


Homemade burgers are always tasty and healthier than shop bought one.Because we know what all are the ingredients in these.My family always love homemade burgers.
This recipe I got from my cousin sis who is a great cook…………I always keep on asking her what all new she tried out.Because my kids like different types of food which is tasty.


Breast pieces of 2 chickens
1/2 tsp oregano
1tsp oyaster sauce
1tsp mustard paste
1tsp garlic powder
1 slice of bread
2tbsp milk
1tsp pepper powder or chilly powder(if u want spicy)
1 egg
Bread crumbs from 4 slices of bread
2tbsp All purpose flour


1.Clean the breast pieces and pat dry.
2.Mince it in a grinder.
3.In a bowl mix minced chicken,oregano,oyaster sauce,mustard paste,garlic powder,salt,pepper powder if using.Mix these well with hand.
4.Now soak a slice of bread in milk and squeeze piece of bread to the chicken mixture.Mix well,this will be little sticky.Keep this in the refrigerator for 5 to 10 mins.
5.While the time beat one egg and keep aside.Grind the bread for crumbs or else use readymade breadcrumbs.And the flour also to make the process easy.
6.Take the chicken out from the fridge.If it is sticky just grease the hands and take lemon sized balls from the mixture flatten to a small disc with hand as thin as u can.
7.Dust this in all purpose flour and give an egg coating and coat it with bread crumbs.Continue this till the mixture ends up.
8.Now heat the pan and put 2 tbsp of oil and shallow fry the burgers till golden brown.
9.Cut a burger bun and just heat the inner part of the buns, apply mayonnaise and ketchup.Keep lettuce leaves ,keep the fried burger and serve.

10.We can freeze the unfried burgers for further use.


This is a Malabar dish.This aways made there. In our place these were made if some guests come or for any special occasions but now a days these are made often in our place too.I love this very much.This is great with chicken or mutton curry or even with coconut milk and sugar…………
This is little time consuming but tasty one.This is made for breakfast and for dinner also.

Ingredients:1c Rice flour
1c Water


1.Boil the water with salt.
2.Add the flour to the boiling water sd mix well with a wooden spoon.
3.Off the flame and put this mixture to a big flat tray.
4.Now knead this to a dough while it is hot .
5.Now make balls out from this dough.
6.Press this in a presser or roll with arolling pin.
7.Heat a tawa and place each pathiri on the tawa and cook till it puffs up.
8.Serve this with chicken curry,mutton curry or with fish curry also.

Nadan Chicken Curry

This is an easy and quick chicken curry to make.Because nothing like sauting many things.But very tasty one.This is a typical kerala style curry…………..


1kg chicken
2 onions sliced
7 cloves garlic
1 medium piece ginger
3 green chillies
1 tomato big
1and1/2 tsp coriander powder
1 tsp red chilly powder or more as per own taste
½ tsp turmeric powder
½ tsp fennel seeds
Coconut milk for gravy
1tsp garam masala powder
5-6 shallots
Curry leaves


1.Clean the chicken well and drain out the water.
2.In a kadai add onions,ginger garlic paste,all spice powders,tomato,green chillies,salt,fennel seeds,and chicken all together and mix well with hand add some water,cover and cook.
3.After the chicken is cooked add 1 cup thick coconut milk(I use coconut milk powder),fresh coconut milk can also be used.Just boil and off the flame.
4.Now heat 2tbsp coconutoil in a pan add chopped shallots and whn the color changes add curry leaves and add to this to the curry.
5.This is best match with pathiri and poratta.

Zebra Cake

Baking cakes r really fun for me.Because my kids always love cakes.This cake was really a hit because of the pattern too………..Kids really loved this one……….This is not new one but when I made I thought I’ll post this too………………
There comes the Zebra Cake………….
My clicks r not so attractive because I don’t get time to click best pics,Whenever these dishes comes out of the oven it will be handled by my 3 musketeers……… I click the pics in my kitchen itself……


2c All purpose flour
2tsp baking powder
1c powdered sugar
3 eggs room temp
2tbsp cocoa powder
1c oil
1c milk
1tsp vanilla essence


1.Sieve flour and baking powder to avoid lumps.
2.Now whisk sugar and eggs well to make a cream.
3.Then add oil and milk and mix well.
4.Now add flour mixture and blend well and don’t over mix.
5.Divide the batter into half.In one half add cocoa powder.The other half remains plain.
6.In a greased cake tin, pour 3 tbsp plain batter in the middle then on on top of tht pour 3tbsp cocoa batter,continue this till the batter finishes.
7.Preheat oven at 200 degree c.
8.Bake it in the middle rack at 180 degree c for 40 to 45 mins or till the tester comes out clean.

Broccoli thoran

This is a different thoran with different vegetable which not always used to make thoran.Broccoli is always a salad item.But its little bit difficult to eat raw.So I made a different item from this.This is good for health too.


1 broccoli
1 small onion chopped
3 green chillies
2tbsp grated coconut
Mustard seeds
1tbsp Oil


1.Clean the broccoli well and chop it into very small.
2.Chop the onions and chillies.
3.Add oil in the pan put mustard seeds when it starts spluttering add curry leaves.
4.Put the onions and chillies,sauté it well.
5.Now add chopped broccoli and mix well.Close the lid and cook for 5 to 10 mins.It will be done very soon.
6.When the broccoli is cooked add salt and grated coconut to it and stir well.
7.This is a healthy and tasty side dish for the rice.

Kubus or Pita bread

When I made kubus for first time I was so happy to see the result.But the first one didn’t puffed up fully so I became little depressed but the rest came out very well.My hubby too loved this fresh homemade kubus.


2c All purpose flour
1and ½ tsp dry instant yeast
2tsp sugar
1tsp salt
1tbsp Olive oil
Warm water


1.Sprinkle yeast on warm water with sugar.Keep this aside for 5 mins.
2.In a bowl take the flour a nd salt now start adding the yeast mixture slowly and knead it to a dough add olive oil in between and knead well till the dough becomes smooth and elastic.
3.Keep this in a greased bowl for 1 to 2 hours.
4.After 2 hours punch out the air and knead once again.
5.Now make big lemon sized balls from this dough and keep aside for 10 mins covered with wet cloth to avoid drying.

6.Now on the grill part of the oven and preheat the oven in high flame.
7.Roll out the balls into medium sized discs.
8.Keep one pizza stone or any pan in the middle rack of the oven.
9.Now place each disc on this pan and bake for 3 mins till it puffs up fully and brown spots appears on the top.
10 Now this can be served with hammus and grilled chicken or any curries.
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