Tuesday, December 21, 2010

Plum Cake

In India I couldn't think of a x-mas without plum cake or the so called Christmas cake. In my grandmas house, where the visitors were abundant during Xmas time, I remember the stacked up store bought plum cakes guests used to bring for Ammachi. Here plum cake doesn't have much importance for Xmas as in my home. Anyways I wanted to try plum cake beforehand and amazingly it came out so well.

For me Christmas is not complete without the cake and wine and along comes the nostalgic memories of bright stars lightened up by the bulbs, the Xmas trees we made in our sit out,  the gifts we keep under them so that we can exchange it on Xmas eve ( and the way daddy tells us to clear it out when the leaves start shedding). In fact Christmas is a magical season with  many many many sweet memories.

The usual recipes has more sugar and I have reduced it a bit here as My husband and me are not very fond of too much sugar. Now Sabu insists on making this plum cake every now and then and its a hit in my family.


Fruits:Dates, Raisin, Nuts, almonds, cherries, tutti fruity  - 2.5 cups
Caraway seeds, nutmeg, cinnamon, clove, cardamom (powdered) - half tsp

All purpose flour - 2 cups
sugar - 2 (1 for caramelising
and the other for batter)
Butter - 200 gms
Baking powder - 2 tsp
Eggs - 5 nos
Vanilla essence - 1 tsp
salt - half tsp
orange juice - 2 tbsp
wine - 2 tbsp

FRUITS: * soak the chopped fruits and nuts in rum and preserve for a week or two in an airtight container.Make sure all the fruits are soaked in rum.
* Drain the fruits and keep it aside.
* When fruits are added to the cake batter, toss them in some flour. This prevents fruits settling to the cake bottom.

* Melt 1 cup sugar with 1 tbsp water by stirring until sugar melts and eventually turns dark brown.  Now add half cup water and stir before the sugar recrystallises.
 * Make sure you do this step at a safe distance because adding water to molten sugar can cause splash and lead to serious burns if you are not careful.

* Preheat the oven to 350 degree F.
* Sift the all purpose flour and baking powder.
* In another bowl beat butter and powdered sugar till light and fluffy.
* Add the eggs one at a time to the beaten sugar butter mixture
* Add caramel, vanilla essence, Orange juice,wine and salt. beat it.
* Add the flour and baking powder to the in parts and mix well. fold in the fruits mix to this.
* Bake for 45 minutes and use it the next day.Serve it with wine to make it the perfect x-mas combo. 

Friday, December 10, 2010

Grape Wine

This is an easy recipe for homemade wine.

Grapes (black, purple, or red)-0.5 kg
The skin decides the color of the wine
sugar-1 kg
Yeast- 1 tsp
wheat kernels/Godhambu
water (boiled and cooled)- 2 liters

*In a  ceramic jar mix thoroughly crushed grapes with sugar, yeast and wheat kernels.
*Add the water and close the container airtight.
*Stir the contents every other day with a wooden spoon. you will notice the floating graped getting settled by third week.
*On 21st day, strain them into another container and close it airtight.
*After 3 days strain them again into a clean glass bottle from which you can serve.
*If the wine is light, add little caramel to get the dark red shade

Tuesday, December 7, 2010

Tomato Rice

During my four-year B.pharm college In Tamilnadu I got acquainted with different variety rices, that are made in the hostel as well the ones I tasted from my Day scholar friends tiffin boxes. Out of all the variety rice, tomato rice and coconut rice are my all time favorite of all variety rice dishes. Tomato rice is a Pleasure to the eyes and is fulfilling to the taste buds.

2 cups Rice
5 to 6 Tomatoes (cut into pieces) 
2 medium Onion (cut into pieces)
6 to 8 Green chilies (slit)
1 tsp Chilly powder
half tsp Turmeric
half tsp Ginger & Garlic (grated)
4 Cloves
1 piece Cinnamon 
3 tbsp Oil/ghee


* Wash the rice and drain water and keep it aside. 
*In a frying pan, add cloves, cinnamon and fry for a minute. 
*Add ginger & garlic, green chilies and onions and fry them till onion turns light brown.
*Add tomato pieces,chilly powder,turmeric and salt to it. 
*After tomatoes are cooked and becomes dark reddish brown, add in rice to it and stir. 
*Now pour down 3 to 3 1/2 cups of water and cook properly.

Saturday, December 4, 2010


Pulissery is a traditional dish of Kerala and Tamilnadu. Pulissery/Moru kachiyathu/Mor Kulambu. It is a simple yogurt based dish that can made with just the curd or with different vegetables and fruits.
Today I made Kumbalanga Pulissery and  Kumbalanga (Ashguard) can be substituted with ethakka (plantain), pineapple, pappaya, Mango etc.
Though I am not very fond of it, anyone who like yogurt based food will absolutely love it. usually I see this being made with coconut.
When I buy this yogurt from store I see that its really thick and most of the times I omit the coconut and it doesn't make much difference with or without coconut.
Semi Ripe papaya diced – 1/4 kg(around 2 cups)
Green chillies – 5-6
Turmeric powder – 1/4 tsp
Red Chilly powder – 1/2 tsp
Grated coconut – 1 cup (only if your yogurt is not thick enough)
Jeera seeds – 1 tsp
Curry leaves – 2 sprig
Sour curd (beaten)- 3 cups
Sugar – 1/2 tsp
Salt – to taste
For Seasoning:-
Coconut oil – 2 tbsp
Mustard seeds – 1 tsp
Jeera seeds – a pinch
Curry leaves – a sprig

*Cook Kumbalanga pieces adding salt, till it becomes soft.
*Grind grated coconut and green chillies and jeera seeds into a smooth silky paste and keep it aside.
*Heat coconut oil in another pan,and allow mustard seeds to splutter.Add turmeric powder and red chilly powder (don't let it burn) and followed by the beaten curd and mix well.
*Add in the kumbalanga-coconut mix into the curd.Do not let it boil.Switch off the stove,once it is heated.

Pinnal Samosa

Samosas are perhaps the most popular vegetarian  street food in south India esp Tamilnadu. When I was making the ordinary Samosa, somehow I was taken to my college days in Tamilnadu where we made Samosa for all our friends in Hostel. There was an active girl named Rahmath Bee, who showed me this different kind of samosa wherein you cut the sides of the flattened chappathi
and braid them like you do a small girls hair. Of course mine did not come as perfect as Rahmath Bees samosa, but I think its all about the practise.

2 cups Wheat Flour
2 Potatoes
1 cup Garden peas
1 cup Chopped Onion
1 cup Chopped Carrot
2 Chopped Green Chilies (de-seeded & finely chopped)
1/2 tsp Cumin seeds(Jeerakam)
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Cayenne powder - 1/2 tsp
Oil to fry
Salt to taste

*Boil potatoes, peel and slightly mash.
*Cook peas and carrot with some salt.
*In heated oil, saute the cumin seeds until they crackle.Add fry chopped onions until they become light brown. Add turmeric, coriander and pepper powder.
 Add chillies and the boiled peas, carrot and mashed potatoes and Stir well.
*Mix flour and salt, and make dough by adding water carefully.Leave it for 30 minutes, covered with a damp cloth.
Divide the dough into small balls and flatten each ball to form a circle.
*Make several cuts on the sides of the flattened flour and Place sufficient amount of vegetable stuffing in the middle. Braid them as you would braid a hair making sure all there are no open sides. Seal the edges carefully.
*Heat oil and deep fry them till they become golden brown.

Wednesday, December 1, 2010

Kadala Curry

Kadala - 2 cups
Mustard seeds  - 1/4 tsp
Onion - 1
Ginger - a small piece (1 inch length)
Garlic - 6 cloves
Chilli Powder - 1tsp
Coriander powder - 3 tbs
Turmeric powder - a pinch
Tomato chopped - 1
Curry leaves - 2 sprigs
Salt to taste
Optional ( small

*Soak kadala for few hours. Pressure cook with little turmeric powder, green chilly and Onion (cut into lengthwise) and salt.
*Heat oil in a pan, fry  onions till golden brown. Add ginger, garlic, chilli powder, coriander powder,chopped tomatoes.
*Grind them into a fine paste when cooled and add them to the cooked kadala in cooker. 
*Heat oil  in a pan , splutter the mustard and pour over the Kadala Curry made
*For extra taste add half cup of coconut milk and masala powder.

Saturday, November 27, 2010

Sabus Chilli Chicken

This is an easy dish and I cant think of anyone who doesn't like chilly chicken. whenever we have some guests on short notice, My husband helps me in this while I handle all the cleaning and arranging stuff. Lately he has become an expert in this.
and Here I am sharing my hubby dears chilly chicken secret.

1 Whole Boneless chicken cut into small cubes
1/2 tbsp ginger-garlic paste
1 egg (beaten)-optional
2 tbsp soy sauce
1 tbsp tomato sauce,
1 tbsp chili sauce,
1 tbsp cornflour
1/2 cup diced onions
1 cup diced capsicums-red and green
1 tsp Pepper powder
Salt to taste
Oil for frying

*Combine the Soy sauce, corn flour,ginger-garlic paste, salt and beaten egg into a medium bowl and mix completely. Use this mixture to marinate the chicken breast pieces. Let the chicken marinate in this mixture for 30 minutes. Next, heat the oil in a pan and add the marinated chicken. Fry the chicken until it is golden brown.
*In the left over oil fry the  chopped onion slightly.Add the ginger garlic paste.
*Add the 3 sauces,pepper.  and a pinch of salt.Stir continuously.
*Add the chicken pieces along with the diced Capsicum.
*Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
*Serve Hot. Goes well with steamed / boiled rice/Fried rice.

Thursday, November 25, 2010

Carrot-Beans Mezhukkuvaratti

This is basically carrot beans stir fry.When making this, it is best not to add water. Instead keep the dish on simmer and stir occasionally to retain the natural colour.

Sliced Beans(length wise) -3 cups
Sliced Carrot(length wise) -3 cups
Green Chillies – 3 nos
Onion (Thinly Sliced) – 1 medium
Mustard Seeds- 1/2 tsp
Oil – 2 tbsp
Turmeric Powder -1/2 tsp
Salt – As required

Method:*Heat oil in a non stick pan.
*Splutter the mustard seeds.
*Add onions and saute till golden brown.
*Add the sliced beans and carrot along with little salt and Turmeric and mix well.
*Cover the pan and allow it to cook for around 10 mins or until the vegetables are tender.

Monday, November 22, 2010

Banana chips/Plantain chips

Kaya upperi or ethakka chips is a tasty and easy to make Kerala Snack which is often served alone or with the kerala sadya.

Oil - for frying

*Peel the outer skin of the Banana. Wearing a glows can help your hands from getting stained.
*Dissolve salt in minimum quantity of water and keep them aside.
*Heat the oil in a pan.  Cut the banana into thin slices with a sharp knife into the oil.when it is fried, take them out and sprinkle the salt solution while hot.
*Store the naturally yellow crispy banana chips in an airtight container when they are cooled.

Sunday, November 21, 2010


Vangi bath aka Brinjal rice is a Karnataka specialty . Out of the three years I stayed in Bangalore, this was one of the variety rice I liked.   When I planned to try the recipe, I was not sure about the outcome and Believe me. It tasted same or even better and the recipe was simple and easier than I thought.

Make sure brinjals are not overcooked that they become so mushy.It looks and tastes better with the brinjals intact.It is a full meal in itself  when served with Raitha and pappadam/Pappad.

Add few cooked  chicken pieces along with the brinjal and Non-vegetarians will absolutely love it. (that's what I did with my Hubby :)
It's a less-messy great tasting lunch pack for school/office.

Long brinjal (chop it into cubes and place it in salted water) - 1
Raw rice/Basmati Rice, washed and cooked -  1 and half Cup
Green chillies- 2 nos
Onion chopped - 2 nos
Coconut grated - half shell
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Garam masala - 1 tsp
Salt -  to taste
Lemon - 1
Cashew nuts - few roasted

For Tempering:

Split urud dhal
Bengal gram dhal
Red chilli
Curry leaves
Asafoetida powder

* Heat oil in a pan and add Tempering ingredients.  Stir it till the seasoning is done.  Break the  red chillies into two before adding
* Add onion and curry leaves and saute it till light brown
* Add the brinjal pieces and stir until about 3/4 cooked. 
* Add the spice powders i.e. turmeric, coriander, chilli, cumin, garam masala and salt. Mix them properly.
* After about 5 minutes add the grated coconut and let it cook. if needed add little bit of water to help them cook faster and cook it with lid closed.
* Squeeze lemon onto the eggplant. let sit for 1-2 minutes
* Toss the Rice into eggplant, stir and heat it for few minutes. 
* Garnish it with some roasted cashew nuts

Friday, November 19, 2010

Broccoli Madness Salad

Souplantation salads were one of my favorites and this Broccoli salad is one on the Hit list especially for the sweet madness Dressing.This recipe is DELICIOUS! exactly like the broccoli salad at the souplantation and You will not regret trying it


1 bunch uncooked broccoli, cut into florets
1/4 cup crumbled cooked bacon
1/4 cup cashews
1/4 cup raisins
1/4 cup chopped red onion

Sweet Madness Dressing:
1 cup mayonnaise
1/3 cup sugar
2 tabl. apple cider vinegar


*Mix the broccoli, bacon, cashews, raisins and onions in a large bowl.

*In another bowl, beat the dressing ingredients together gently until smooth.

*About 10 minutes before serving, toss the salad with the dressing

Sunday, November 7, 2010

Ethakka boli

The traditional Deep Fried Plantain is known by several names like Ethakka Appam, Ethakka boli, Ethakka Baji,  Pazham Pori, Vazhakka appam. Heating the oil really hot absorbs less oil than frying them at low heat.


All purpose flour
Pinch of salt
Oil for frying


* Cut bananas into small pieces.cut them lengthwise into three pieces or you can cut them banana in the middle and make each piece into two or three lengthwise
* Mix together all purpose flour, water,sugar, Jeera, turmeric and salt in water to make a thick batter.
* Dip the bananas into this paste and fry them in oil.
* Drain them on to a paper napkin to remove excess oil.

Friday, October 29, 2010

Juicy Beef Steak

1/2 tsp cayenne pepper
1 1/2 tablespoon garam masala
1/2 teaspoon ginger garlic paste
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon Hawaiian marinade (optional)

1 1/2 lb beef cut into bite-size pieces
1 small to medium onion, cut into 8 wedges
1 small green pepper, deseeded and cut into bite-size pieces

* In a small bowl stir together the masala powders and Ginger garlic paste.
* Add the beef to the marinade, mix and leave to marinate at room temperature for 30 minutes.
* Soak bamboo or wooden skewers in cold water for the same time.
* Preheat your barbecue in the usual way until it reaches the   correct temperature.
* Thread the chicken, peppers and onion alternately onto the skewers.
* Brush any remaining marinade onto the peppers and onion pieces.
* Cook directly over a medium heat until the beef is cooked, turning halfway.

Sunday, October 24, 2010

Carrot Rice


Basmati Rice Cooked - 2 cups
Grated carrot  - 1 cup
Thinly sliced onions - 1
Thinly sliced green chilli - 2
Cumin seeds
Red chilli powder - 1 tsp
Turmeric powder - half tsp
Garam masala powder - half tsp
Mustard seeds
Salt  to taste
Olive Oil - 1 tbsp


* Heat oil in a deep frying pan.
* Add mustard seeds. When the mustard seeds start crackling add cumin seeds . Add thinly sliced onions, green chillies and fry till pink.
* Add grated carrot and curry leaves. Saute for a while and then add salt, chili powder, turmeric powder and garam masala.
* Add cooked rice and gently mix well. Cover the pan and cook on a low flame for about 3-4 minutes.

Thursday, October 21, 2010

Eggless Sponge cake

This is a simple, easy to make cake ideal for people who follow an egg free, low calorie diet. In fact I tried this recipe for a kid who was allergic to egg and milk but not soy milk. I had to avoid butter as it is diary.
I did not imagine this cake to be super soft and moist. May be I should call this a bread, but there was not much difference between this bread and the cakes I bake, except this one was softer than the other cakes. I added this in my favorite baking recipes when the baby asked for seconds and thirds. I am not very fond of  icing or frosting unless its a special occasion. If you prefer more sweet than the recipe, feel free to adjust the amount of sugar used.
Substitute ingredients:

Butter – it is easy to substitute butter in recipes with vegetable margarine or oil. I used Olive Oil.
Sugar – bleached white sugar can be substituted with unbleached cane sugar
Eggs - applesauce or Soda can be used. If you are using soda I prefer 7 up. The coke/Pepsi leaves an  aftertaste.
Milk and cream - try using soy milk 

Recipe Ingredients:
All purpose flour (maida) - 2 cups
Olive Oil - 1/2 cup
sugar - 1/2 cup
Soy milk - 200 ml
Baking powder - 1 tablespoon
Soda (7 up) - 1/2 cup

* Preheat oven to 350F/180C for 15 minutes. Coat the loaf pan with non-stick cooking spray on the sides and bottom.
* Sift together the flour and baking powder and keep it aside.
* Add Milk and sugar, beat it on low speed. Add Olive Oil and mix it as well.
* Add the flour mix to milk-sugar-Olive oil mix alternatively and beat for a couple of seconds after each addition.
* Pour the soda and whisk it again.
* Pour the batter into the prepared pan and bake for around 45 minute or a toothpick inserted in the center of the bread comes out clean.
Happy Baking.

Thursday, October 14, 2010

Egg Curry

Egg  -  2  nos
Onion - 2 nos
Tomato - 2 nos
Green chilli - 2 nos
Ginger (finely chopped) -  1 tsp
Garlic  3 pods
Garam masala  1 teaspoon 
Chilli powder  1 tsp 
Coriander powder  1.5 tsp
Turmeric powder  1/2 tsp 
Coconut (grated)  1/2 coconut
Cloves (Grampoo)  2 nos
Cardamom  1 
Olive Oil
Mustard  1/2 teaspoon 
Salt  to taste 
* Boil the egg in water with some salt. Remove the shells when its cool.
* Grind the coconut and extract the first milk (concentrate) and the second milk (diluted).
* Cut Onion,tomato, ginger and green chilly into small pieces..
* Heat oil in a pan, when mustard splutters add onion,tomato, ginger and green chilli . Fry till the onion turns light brown.
* Now add tomato and fry again. Add the masala powders, i.e. garam masala, chilli powder, coriander powder and turmeric powder and saute for few seconds until the raw masala taste disappears
* Add the second milk. Keep it covered and cook till the gravy thickens.
* Now add the boiled eggs and cook for 2 minutes.
* Remove from fire and then add the first milk of coconut and mix well.

Sunday, October 10, 2010

Vegetable Stir Fry with Shrimp

This is a healthy colourful inviting dish that can be made in minutes.
Just make sure you do not overcook the vegetables or you Will lose the vitamins. The vegetables taste great too.
We can make it according to our taste by adding the vegetables we like/are available and omitting the ones we do not like.
This can be served with plain steamed rice, fried rice  or noodles.


Shrimp - 1 cup
mixed vegetables, chopped into bite size - 3 cups
(Carrot, Beans, broccoli Florettes, onions, mushroom, red bell peppers, green capsicum)
ginger& garlic paste - 1 tsp
corn starch - 1 tbsp
soy sauce - 1 tbsp
chili sauce - 1 tbsp
Vegetable stir fry sauce - 1 tbsp (optional)
vinegar - 1 tsp
Olive oil - 1 tbsp
Salt - according to taste.
Water  -2 tbsp


* Clean shrimp and marinate it with soy sauce, chilly sauce, vinegar and salt. Fry it in oil. drain the excess oil and keep it aside.
* Mix corn starch in a little water and add soy sauce, vegetable stir fry sauce, chili sauce, vinegar and salt to taste in a small bowl.Mix them together and Keep it aside.
* Heat oil in a pan and add ginger garlic paste and stir. Add carrot and beans and allow it to cook for around 5 minutes. Here we should start by adding the vegetables that take longer to cook.
* Add other vegetables and cook until heated through and vegetables are tender.
* When the vegetables are almost cooked, Add the corn starch mixture and Stir gently until mixture thickens slightly to required consistency.
* Stir in the fried shrimp and serve hot.

Friday, October 8, 2010

Cabbage Thoran

This is a simple and super easy recipe which accompanies a kerala lunch.

Cabbage(finely chopped) - 3 cup
Carrot (finely chopped) -1 cup
Onion(finely chopped) - 1 cup
Green chillies -2 nos
(cut into small pieces)
Grated coconut - ½ cup
Turmeric powder - 1/2 tsp
Olive oil - As required
Mustard seeds - 1 tsp


* Mix together the finely chopped cabbage, carrot, onions, chillies, grated coconut, turmeric powder and salt.
* Heat oil in a pan and add mustard. When the mustard seeds splutters add the mixture into the pan, close it with a lid and allow it to cook on low flame. Stir it after two minutes and close the lid again and cook the cabbage for about another 6 minutes.
* Remove the lid and keep the pan on low flame for another few minutes, so that the thoran wont be mushy. 
 Note: There is no need to add water. The water present naturally in the vegetable is sufficient for cooking.

* Adding a small piece of finely chopped ginger gives a different taste and good.

Tuesday, October 5, 2010

Banana Marble Cake/ Banana Cake

I was always very fond of marble cakes with chocolate swirls, so when I made the traditional Banana Cake, I thought I would give a try with the marble cake with banana in it. I don't like the cakes too sweet, so I reduced the amount of sugar and also substituted the Butter with Olive Oil. Even with no butter, these cakes came out smooth and tasty. its a perfect snack with tea. I do not know how a perfect marble cake will be, but this looks better than okay to me. Does it?
Sugar - 1/2 cup
Eggs - 2 nos
Bananas (mashed) - 2 nos
All purpose flour (maida) _ 2 cups
cocoa powder - 1/3 cup
Baking powder - 1.5 tsp
salt - 1/4 tsp
olive oil - 1/3 cup
milk - 1/4 cup
vanilla Essence - 1 tsp

* Preheat oven to 350 deg F
* Beat egg, sugar, oil, milk, banana and vanilla essence
* whisk together flour, baking powder and salt separately
* Mix banana mix and flour mix in portions
* Take a part of this and mix cocoa powder into it to get the chocolate cake mix.
* The swirls are created by placing white and chocolate cake batters alternately and then running your knife through the two batters.
  Pour the white original cake batter as the base layer, followed by chocolate cake mix and top it with rest of white original cake batter into a oiled baking pan
* Make swirls in it by running a tooth pick or knife through the flour batters. Make sure you do not stir.
* Bake for around 45 minutes until a tooth pick inserted come out clean.

I made this Marble cake from The traditional Banana Cake and this is how I made it.

Butter- 1/4 stick
sugar - 1/2 cup
Eggs - 2 Nos
Bananas (ripe) - 2 (mashed)
All purpose flour (maida) - 2 cups
Salt - 1/2 teaspoon
Butter milk - 1 cup
Vanilla Essence - 1 tsp

* Preheat oven to 350 deg F
* Beat butter and sugar till fluffy. Add eggs one at a time. Beat bananas until smooth
* Sift together flour, Baking powder and salt.
* Mix banana mix and flour mix in portions along with buttermilk and vanilla essence.
* Bake for around 45 minutes until a tooth pick inserted come out clean.
Note: If a mixture of baking powder and water doesn't foam immediately, the powder is stale.

Tuesday, September 28, 2010

Grilled Chicken Sanwich

A seriously juicy, flavorful and healthy sanwich especially good on a summer day . I like it the subway style with lot of peppers.


Whole wheat Sanwich Bread

Chicken breast -grilled

Vegetables and Pickles:

lettuce, tomatoes, cucumber(6 pieces),red onions, spinach (6 nos, green bell peppers, jalapeno peppers, olives, carrots(tiny sprinkling), pickles.
Ranch dressing
Sweet onion dressing
vinegar and oil

*Grill the chicken breasts until no longer pink in center and juices run clear.

*Open the sanwich bread (I prefer whole wheat) and lay it flat on the table.

*Place your favorite cheese(swiss or American)and toast it till the oven for around 1 min or until cheese is melted.

*Place the other side of the bread with a thin line of shredded/chopped Iceberg Lettuce

*Layer it with tomato, cucumber,spinach, Onion, and other veggies

*Sprinkle it with ranch dressing and/or sweet onion dressing, vinegar and oil, salt, pepper, mustard

*Serve with your favorite chips and drink.

Sunday, September 26, 2010

Fish Fry

Fish - 1/2 Kg
Red Chilli Powder - 2 tea spoons
Turmeric Powder - 1 pinch
Black Pepper powdered- 1 tea spoon
Curry leaves-optional
Vinegar - 1 tea spoon
Oil -to fry


*Clean, drain and slice the fish.(I used Salmon here).
*Make a fine paste of ginger, garlic and pepper. Mix it with the chilli powder, turmeric powder, salt and vinegar.
*Add few teaspoons of water if necessory to make a smooth paste.
*Apply this mix on both sides of the fish slices as a very thin layer. Keep aside for around 1 hour.
* Fry the fish pieces on either side until golden brown with minimum oil.
*Serve it with Lime/Onion/tomato slices.

Thursday, September 16, 2010

mmm...Ellum kappa (Kappa Biriyani)

Ellum Kappa is onething my husband and me agree on and has become one of our weekend special when we are free. Its preparation is easier than I thought and am sure its tastier than you think. mmm...
 For Tapioca Preparation:

Tapioca - 1 kg
Coconut(scraped) - 1 cup
Green chillies - 3 nos
Turmeric Powder - A pinch
Salt - to taste

For Beef preparation:

Beef  ribs with bones, fat trimmed - 1 kg(cut into small pieces)
Onion - 3 nos(sliced)
tomato-1 no (sliced)
Green chillies - 4 nos(split)
Ginger(finely chopped)
Garlic(finely chopped)
Chilly powder
Turmeric Powder
Coriander powder
Garam masala Powder
olive oil
Salt - to taste

Preparation of Kappa (Tapioca) :

*Peel the skin of tapioca and Cut the tapioca into small pieces and boil it until cooked. Add salt and Strain the water.
*Slightly grind the scrapped coconut, green chillies and turmeric powder.
*Add the coconut mixture to tapioca and keep it inlow flame for few minutes untill you see the steam.
*Mix the tapioca with the coconut well and keep this kappa aside.

Preparation of beef:

*Pour Olive oil and put mustard seeds.Once the mustard seeds start to splutter, add sliced onions,tomato, ginger, garlic and green chillies. Saute for untill they are soft and golden red in colour.
*Add chilly powder, coriander powder, turmeric powder garam masala and salt to the onion mix and roast it untill the masala is cooked.
*Mix beef and onion mix and cook it thoroughly in a pressure cooker.

Here comes the Ellum kappa:
 * Add the tapioca to the beef and Mix it well.
* Garnish with curry leaves (optional) and serve HOT.

Sunday, September 5, 2010

Parippu Vada

Parippu vada is crunchy spicy evening snack in kerala served with cofee and Banana. I especially love it with black cofee. You cant miss any traditional coffee shop without this Parippu vada or any malayalee who doesnt like parippu vada.  Even my son who havent  got the canine teeth loves it.


Parippu (dhal)-2 cups
Onion -1
Green chili
Curry leaves
Vegetable oil

*Soak dal for around 4 hours.

* In a blender, Grind them to a coarse paste without adding water.its okay to have some ungrinded dhal because those few whole dhals give the look and texture to vada

* Chop the onion, green chilli and ginger and saute ithem in oil till golden brown

* Mix the dhal and onion-chilli mix together with chopped curry leaves, Asafotida and salt to taste

* Make a ball out of the dhal mixture and slightly flatten on the palm of your hand similar to a pattie

* Fry them in oil on medium high till it turns golden brown colour. Remove from oil and drain.

Wednesday, August 25, 2010

Spicy Kerala Puffs

Frozen Puff Pastry Sheet- 1 pkt
Beef - 250 gmOnion - 2 nos
Meat Masala - As reqd
Chilly powder - As reqd
Turmeric powder
Green chillies(minced)
Ginger & garlic - 1 full tsp
Salt - As reqd
Egg - 1 no (for brushing)Optional

*Cook the beef with salt and turmeric. Mince it in a mixer for around 10 sec.

*Saute the onions in oil until they are golden brown.Add the ginger,garlic, chillies and stir fry.Add salt,Meat Masala and chilli powders and stir.Let it cook, until oil separates from the mixture.
*Add the minced meat and mix well untill the mixture is brown and dry.

*Thaw the pastry sheets for around 30 min untill easy to handle. Remember the pastry sheets should be thawed before rolling it out.Cut the sheets into required size.Open it and put 1 spoon of meat mixture into it and fold into a Rectangle. Press sides to seal.

*Preheat oven to 400 degree Farenheit.Lightly grease the baking dish and arrange the puffs in it. Bake 15 mins or until until they look fluffy and golden brown. Remove from baking dish adn let it cool on wire rack.

*For more gloden brown colour brush the top of each each unbaked puff with egg wash (egg beaten with water)