Friday, September 30, 2011

Fish Mulak Curry

  1. Fish: 8 (any type of small fish)
  2. Onion: 2
  3. Tomato Paste: 2tsp
  4. Tomato: 1
  5. Green Chilli: 2
  6. Garlic: 2 cloves
  7. Turmeric powder: 1 tsp
  8. Chilli Powder: 2tbsp
  9. Salt: needed
  10. Tamarind: lemon sized
  11. Coconut oil: 3 tsp
  12. Fenugreek seeds: few
  13. Curry leaves: few
Method of Preparation:
·        Clean, cut and wash the fish
·        Soak tamarind in 1 cup water. And take the juice from it.
·        Crush the onion
·        Heat 1tsp oil in a pan, splutter fenugreek seeds, add the crushed, sauté for 2 minutes, put chilli powder and turmeric powder
·        Add crushed garlic, tomato, green chilli and tomato paste. stir well.
·        Add 1cup tamarind juice and 2 cups of water. Add salt
·        When the gravy becomes 2 cups, add fish.
·        When fish gets cooked, pour coconut oil and add curry leaves.
·        Switch off the flame.

Mathi Mulaghilittath

  1. Sardines: 8
  2. Shallots: 10-15
  3. Turmeric powder: ½ tsp
  4. Chilly Powder: 2 tsp
  5. Tamarind juice: 1 tsp (optional)
  6. Coconut oil: 2 tbsp
  7. Curry leaves: few
  8. Salt: needed
Method of Preparation:
  • Clean and cut the sardines into two pieces and wash
  • Grind the shallots by adding salt.
  • In a cooking pot add shallots paste, turmeric powder, chilly powder, tamarind juice adnd add ½ cup water and salt.
  • Switch on the flame and when it boils and gravy becomes very thick add sardines. After adding the fish don’t stir too hard.
  • When sardines are done add coconut oil and curry leaves.
  • Serve hot with rice.

Cashewnut Balls

  1. Rice: 1 cup (Parboiled rice)
  2. Cashew nuts: 2 cup
  3. Coconut grated: ½ cup
  4. Cardamom powder: ½ tsp
  5. Jaggery powdered: ¾ cup (or as needed)
Method of Preparation:
·        Heat a pan and dry roast the rice till it puffs up.
·        Dry roast the cashew nuts
·        Heat a pan and add coconut grated and stir for 1-2 minutes.
·        Powder the roasted rice and cashewnuts
·        Mix well powdered rice, cashewnuts, cardamom powder, coconut grated and jaggery.
·        Make lemon sized balls out of it. (if you couldn’t roll to ball add more powdered jaggery)

Sending this to the Kerala kitchen event hosted by Fajeeda of Faji's Hot Pot


  1. Banana (ripe plantain): 2
  2. Ghee: 3 tsp
  3. Coconut grated: ½ cup
  4. Cardamom powder: ½ tsp
  5. Sugar: 3 tsp
  6. Oil: for frying

Method of Preparation:
·        Steam the plantain.
·        Heat ghee in a pan; add coconut, cardamom powder and sugar. Stir for a minute and switch off the flame.
·        Peel the cooked plantain and mash it well without lumps
·        Take small ball from the mashed banana and flatten it, add the coconut filling.
·        Roll into oblong shape.
·        Deep fry in oil. Serve hot

Sending this to the Kerala kitchen event hosted by Fajeeda of Faji's Hot Pot

Thursday, September 29, 2011

Chicken Fried Masala

  1. Chicken: 1000gm (boneless preferred)
  2. Chilly powder: 2tbsp
  3. Turmeric powder: ½ tsp
  4. Garam Masala: 1 tsp
  5. Wheat flour: 3-4 tsp
  6. Salt: needed
  7. Onion: 2 big
  8. Tomato: 1 big
  9. Tomato Ketchup: 2-3 tbsp (optional)
  10. Ginger Garlic paste: 1 tsp each
  11. Green chilli: 1
  12. Tomato paste: 1 tsp
  13. Coriander leaves Chopped: 2 tsp
  14. Curry Leaves: Few
  15. Oil: Needed
Method of Preparation:
·        Cut the chicken into very small pieces. Wash and drain.
·        Marinate the chicken with 1 ½ tbsp chilli powder, ½ tsp turmeric powder,wheat flour, garam masala and salt. Leave for 15 minutes.
·        Deep fry the marinated chicken till done.
·        Heat oil in a pan, sauté chopped onion till brownish red, add ginger garlic paste and salt.
·        Add chopped tomato; stir well till it is cooked.
·        Add ½ tbsp chilli powder, ¼ tsp turmeric powder and stir and add tomato paste.
·        Now add fried chicken pieces, close the lid and keep in low flame for 5-8 minutes.
·        Add tomato ketchup and stir well.
·        Add chopped coriander leaves and curry leaves.
·        Switch off the flame and serve hot with chappathi.

Rava Upma (Semolina Upma)

  1. Rava (semolina): 1 cup
  2. Hot water: 1 cup
  3. Salt: Needed
  4. Mixed Vegetables: ½ cup
  5. Onion: 1 small
  6. Ginger: 1” piece
  7. Green Chilli: 1
  8. Oil: 2tsp
  9. Mustard seeds: ½ tsp
  10. Curry leaves: few
  11. Dry Red Chilli: 1
  12. Coriander Leaves: 1 tsp (chopped)
Method of Preparation:
·        In a pan heat oil, Splutter mustard seeds, add curry leaves and dry red chilli.
·        Then add chopped ginger, when it turns brown add chopped onion and green chilli, sauté till it is brownish red.
·        Add mixed vegetables close with a lid and let it cook for 3-5 minutes in a low flame.
·        Add rava, when vegetable is cooked and stir well till rava is light brown color.
·        Simultaneously boil 1 cup water by adding enough salt and pour this water to rava and stir well for 2-3 minutes.
·        Switch off the flame and add chopped coriander leaves.
·        Serve hot.

Wednesday, September 28, 2011

Broken Wheat Halwa


  1. Broken wheat: 1 cup
  2. Sugar: ¾ cup (or as needed)
  3. Ghee: 4 tbsp
  4. Cardamom powdered: ½ tsp
  5. Water: 1 cup
  6. Milk: ½ cup
  7. Raisins: few (optional)

Method of Preparation:
·        Soak broken wheat in water to about 2-3 hours.
·        Blend the soaked wheat in a blender with I cup water.
·        Heat a bowl, add the wheat mix, add milk and bring it to boil.
·        When it thickens add sugar and cardamom powder. Stir well.
·        Add ghee and stir well. When starts coming from sides.
·        Switch off the flame.
·        Transfer the halwa into a greased plate. Garnish with raisins. Cut into desired shapes when cooled.

Stuffed Mini Chappathi


  1. Wheat Flour: 1 cup
  2. Maida: 1 cup
  3. Sugar: 1 tbsp
  4. Baking Powder: ½ tsp
  5. Salt: needed
  6. Warm Water: needed
  7. Oil: Required

  1. Chicken (very small pieces): 1 cup (cooked with salt and turmeric powder)
  2. Onion: 1 small
  3. Tomato: half of 1small tomato
  4. Ginger garlic paste: 1 tsp each
  5. Garam masala: ½ tsp
  6. Green chilli: 1 (optional)
  7. Turmeric powder: a pinch
  8. Chilli powder: a pinch
  9. Coriander leaves chopped: few
  10. Salt: needed
  11. Oil: needed
Method of Preparation:
For stuffing:
·        Heat oil in pan; add chopped onion and sauté till it becomes brownish red.
·        Add ginger garlic paste, green chilli, stir and add chopped tomato.
·        When tomato gets cooked, add turmeric powder, chilli powder, garam masala and stir well till the aroma comes from it.
·        Now add the chicken pieces and salt. Close the lid and cook in a low flame for 5 minutes.
·        Add coriander leaves and switch off the flame. Leave aside and let it cool.
For chappathi
·        In bowl mix wheat flour, Maida, sugar, baking powder, salt.
·        Knead the flour with warm water to smooth dough. Apply oil on the dough and knead once more. Leave for 1-2 hours.
·        Take a lemon sized balls from the dough and roll into round shape.
·        Take a spoonful of filling and put in the center of the rolled chappathi.
·        Fold it from four sides and slightly flatten once more, carefully without letting the stuff come out.
·        Heat a tawa, apply some oil and cook the chappathi both sides in a very low flame.
·        Serve hot.

Special Chappathi

Wheat Flour: 1 cup
Maida: 1 cup
Sugar: 1 tbsp
Baking Powder: ½ tsp
Salt: needed
Warm Water: needed
Oil: Required
Method of Preparation:
·        In bowl mix wheat flour, Maida, sugar, baking powder, salt.
·        Knead the flour with warm water to smooth dough. Apply oil on the dough and knead once more. Leave for 1-2 hours.
·        Take a lemon sized balls from the dough and roll in a round shape with ½” thickness.
·        Heat a pan, apply oil and cook the chappati on both sides in a low flame till it is done well.
Tip: You can use oil or flour to roll the chappathi. It is optional to use oil while cooking.

Fish Pepper Fry (Sardine Pepper Fry)

Sardines are considered as brain food because the omega-3 fatty acids in sardines are important for the brain memory and performance, reduce inflammation and therefore beneficial to those people suffering from joint problems like arthritis. They are high in calcium and vitamin D which help promote stronger bones. They contain Coenzyme Q10 (CoQ10) an antioxidant that is enhances physical energy and cardiovascular health. Coenzyme Q10 is beneficial for those people with hypertension and heart abnormalities. Their protein content helps to promote a feeling of fullness and the lack of carbohydrates helps to keep blood sugars stable. So try to include sardines in your food almost every day.


  1. Sardines: 10
  2. Shallots: 10
  3. Ginger: ½” piece
  4. Garlic: 5 cloves
  5. Green Chilli: 3
Pepper powder: 3-4 tsp (as reqd)

  1. Turmeric powder: ¾” tsp
  2. Salt: needed
  3. Oil: 2-3 tsp
Method of Preparation:
·        Clean and wash the sardines. Make slits on the fish. Keep aside till we prepare the marinating.
·        Grind shallots, garlic, green chilli, ginger,pepper powder,turmeric powder and salt to a smooth paste.
·        Marinate the fish with the above paste and leave for 1 hour.
·        Heat oil in a pan and gently place the fish and shallow fry both the sides.
·        Serve hot with rice.

Tuesday, September 27, 2011

Chicken Biriyani

  1. Biriyani Rice: 3 cups
  2. Cardamom, cinnamon, clove: few
  3. Chicken: 1400gm
  4. Onion: 4 big
  5. Tomato: 2 big
  6. Ginger paste: 2 tbsp
  7. Garlic Paste: 1tbsp
  8. Green Chilli Crushed: 2
  9. Chilli Powder: 2 tsp
  10. Turmeric powder: 1 tsp
  11. Garam masala powder: 2 tsp
  12. Coriander leaves: 1 cup (chopped)
  13. Mint leaves: ¾ cup (chopped)
  14. Pepper: 1 tsp
  15. Curd: 5-6 tsp
  16. Lemon Juice: 2-4 tbsp
  17. Ghee: needed
  18. Cashewnut and Raisins: few
  19. Oil : needed
Method of Preparation:
  • Wash and soak rice for 15 minutes.
  • Fry 1 small onion till golden brown, and also cashew nuts and raisins. Keep aside.
  • Boil some water and cook the rice by adding salt, cinnamon, cardamom, cloves and a tsp ghee and 2 tsp lemon juice. And drain the rice when it is half cooked and keep aside.
  • Cut the chicken in big pieces, wash and marinate with salt, chilli powder, turmeric powder for 30 minutes
  • Heat oil in a pan fry the chicken piece in high flame till it is light brown and keep aside.
  • In another pan add oil and sauté onions till it is brownish red and then add ginger garlic paste and stir well, add tomato and crushed green chilli.
  • When tomato gets cooked add garam masala and salt. Stir well and add curd (while adding curd put in a very low flame ad after stirring well increase the flame). Stir well and add pepper, chopped coriander, mint leaves and add chicken pieces. Let the chicken pieces be in the gravy in a very low flame for about 15-20 minutes.
  • In a vessel, add 1 tsp ghee and put half of the cooked rice on top of the rice add some fried onion, cashew nuts and raisins and also sprinkle little garam masala powder and chopped coriander leaves and mint leaves and add little lemon juice.
  • Then put the chicken masala on top of the rice and then again put the balance rice on top of it and add ghee, some fried onion, cashew nuts and raisins and also sprinkle little garam masala powder and chopped coriander leaves and mint leaves and add little lemon juice.
  • Cover the vessel with aluminum foil and close with air tight lid. In a low flame keep about 30-45 minutes.
  • Serve by garnishing with fried onion.
Tips: Can use oil/ ghee for frying onion.

Green Peas Curry

Green Peas contain nicotinic acid which reduces cholesterol in the blood. It has the ability to dissolve clumps of red blood cells that are destined to become clots eventually. This clot prevention is due to the presence of special plant protein called lectins. Try the below recipe
  1. Green Peas: 1 cup
  2. Onion: 1 small
  3. Tomato: 1 small
  4. Green Chilli: 1
  5. Turmeric powder: ½ tsp
  6. Chilli powder: 1 tsp
  7. Coriander powder: 2 tsp
  8. Garam masala: a pinch
  9. Salt: needed
  10. Coconut grated: ¾ cup
  11. Shallots: 6
  12. Curry leaves: few
  13. Coconut oil: 3 tsp
Method of Preparation:
·        Soak green peas over night.
·        In a pan add green peas,chopped onion, green chilli, tomato, turmeric powder, chilli powder, coriander powder, garam masala, salt and enough water to it and cook until green peas is cooked well.
·        In an frying pan add 1 tsp oil add grated coconut, curry leaves and 3 shallots and fry until the coconut comes to light brown color.
·        Grind the coconut into fine paste.
·        Add this coconut paste to the cooked green peas, when comes to boil switch off the flame.
·        In another pan add 2 tsp oil and add chopped shallots, when it becomes light brown color put some curry leaves and add this to the prepared green peas curry.
·        Serve hot with chappathi or any other food of your choice.

Monday, September 26, 2011

Coconut Burfi

1.     Coconut Grated: 2 cups
2.     Milk: 2 cups
3.     Sugar: 1 ½ cup
4.     Cardamom: 5 powdered
5.     Ghee: 3-4 tbsp
Method of Preparation:
·        Fry the coconut till its moisture reduces.(coconut color should not change)
·        In another bowl boil the milk, when it comes to boil add sugar and low the flame and stir continuously till the syrup comes little sticky.
·        Then add the fried coconut and stir constantly till the sugar and coconut blended together and comes sticky.
·        Now add cardamom powder and ghee and stir well.
·        Remove from fire and transfer it to greased plate. Spread the surface evenly and cut into square or diamond shape.
·        Allow it to cool. Enjoy!

Mutton Masala

1.     Mutton: 1kg
2.     Onion: 1 big
3.     Tomato: 1 medium
4.     Ginger paste: 1 tsp
5.     Garlic paste: 1 tsp
6.     Green chilli crushed: 2
7.     Garam masala: ½ tsp
8.     Turmeric powder: ½ tsp
9.     Chilli powder: 2 tsp
10.                        Coriander powder: 1 tsp
11.                        Salt: needed
12.                        Coconut oil: 3-4 tsp
13.                        Curry leaves: needed
14.                        Shallots: 4
Method of Preparation:
·        Wash the mutton pieces and transfer into a cooking pot.
·        Add chopped onion, tomato, ginger garlic paste, green chilli, curry leaves, coriander powder, chilli powder, turmeric powder, garam masala, and salt and 2 tsp coconut oil.
·        Mix thoroughly with hand. Add one glass water and cook until mutton is done and gravy comes thick. Switch off the flame
·        Heat oil in a pan, add chopped shallots, sauté till brownish red and add curry leaves. Pour this to the cooked mutton masala.

Tomato Rice

Simple and easy rice which taste delicious. Try it without doubt, you will like it.
1.     Biriyani Rice: 2 cups
2.     Onion: 1
3.     Tomato paste: 3 tbsp
4.     Ginger paste: ½ tsp
5.     Garlic paste: ½ tsp
6.     Coriander leaves: few
7.     Green Chilli: 2
8.     Garam Masala powder: ½ tsp
9.     Salt: needed
10.                        Ghee: 4 tbsp
11.                        Lemon juice: 1 tsp (optional)
Method of Preparation:
·        Wash and soak rice for 15 minutes.
·         Heat ghee in a pan, and then add sliced onion, sauté well.
·        Then add ginger garlic paste,green chilli,  stir well and then add garam masala.
·        Add tomato paste and add 3 ¾ glass of water, salt and lemon juice.
·        When water boils add rice, stir and close with a lid and lower the flame.
·        Stir frequently till the rice gets cooked. Add chopped coriander leaves.
·        Serve hot.