2015

SAMBAR

SAMBAR സാംബാർ is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas, and is very popular in the southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment. Sambar accompanies many South Indian meals, like dosa, idli, vada, rice. INGREDIENTS : Toor Dal –

BLACK POMFRET CURRY

BLACK POMFRET CURRY ആവോലി കറി is an authentic Kerala style mildly spiced fish curry using fresh Black Pomfret cooked in a ground coconut based gravy. This is a good accompaniment with boiled rice. INGREDIENTS : Black Pomfret (ആവോലി) – 500 gms Red Chilli powder – 1 tbsp Turmeric powder – ¼ tsp Coriander powder – 1 tsp Fenugreek powder – 1 pinch Ginger, finely chopped – 2 tbsp Garlic –

BLACK CHICKPEAS CURRY

BLACK CHICKPEAS CURRY (കടലക്കറി) is a regular breakfast side dish goes well with many items like Puttu, Appam, idly, Dosa etc. in most of the South Indian homes especially in Kerala. It’s one of the traditional dishes of Kerala cuisine. INGREDIENTS : Black Chickpeas – 1 cup Shallots – 3 nos, finely chopped Green Chilli – 2 nos, chopped Onion – 2 nos, thinly sliced Tomato – 1 no, chopped

AALOO GOBI

AALOO GOBI It’s a North Indian dry vegetarian side dish made with Potato and Cauliflower cooked adding mild Indian spices. INGREDIENTS : Potato – 2 medium, peeled and cubed Cauliflower – ½ kg, cut into florets Green Chilly – 2 nos, slit Onion – 1 medium, finely chopped Ginger, finely chopped – 1 tbsp Garlic, finely chopped – 1 tbsp Tomato – 1 medium, thinly sliced Mustard Seeds – ½

PARIPPUVADA

PARIPPU VADA പരിപ്പുവട is a favorite tea time delight in Kerala. A cup of black tea with crunchy and crispy parippuvada is a real time refreshment at the afternoon tea time. INGREDIENTS : Thoor Dal (തുവരപ്പരിപ്പ്) – 1 cup Chana Dal (കടലപ്പരിപ്പ്) – 1 cup Shallots or Onion – ½ cup, finely chopped Ginger, finely chopped – 1 tbsp Dry Red Chilli – 5 no, finely chopped Asafetida – a

GREEN MANGO CHUTNEY

GREEN MANGO CHUTNEY പച്ച മാങ്ങ ചമ്മന്തി It is a true traditional recipe of Kerala which goes very well with steamed or boiled rice or rice porridge. It’s very difficult to give an exact recipe for this chutney. The proportion of ingredients is always dependent on personal tastes. For this chutney, adjust the ratio of coconut to mango according to the sourness of the mango and how sour you like your

TUNA CUTLET

In the culinary arts, the term “Cutlet” is used to refer to a thin cut of meat usually taken from the leg or rib section of veal, pork or lamb. Chicken cutlets can be made from a thinly sliced and pounded chicken breast. Similarly, a Fish Cutlet can be made from the boneless thin slice of any kind of fish like Tuna, Kingfish, Hamour, Pomfret, Bluefin Trevally, Mackerel etc. Cutlets

BEEF FRY

BEEF FRY is one of the traditional beef recipes in Kerala that can be cooked easily. The cooked beef shall be pan fried or roasted on low flame till the moisture gets evaporated and the meat gets coated with spicy masalas. The addition of roasted crunchy coconut slices and coconut oil make this dish very special in its each bite. It is an excellent combo dish Kerala Paratas, Appam, Chappatis

TOMATO CHUTNEY

TOMATO CHUTNEY തക്കാളി ചമ്മന്തി is one of the quickest and easiest chutney recipes that a beginner can cook easily and goes well with Idli, Dosa, Chapathi, Poori etc. INGREDIENTS : Tomato – 2 big, chopped Onion – 3 medium, chopped Garlic – 1 clove (optional) Dry Red Chilli – 3 nos Urad Dal (white) – 2 tbsp Turmeric Powder – 1 pinch Curry Leaves – 1 spring Red Chilli Powder

Palappam Recipes Kerala Palappam

PALAPPAM (പാലപ്പം) refers to the Nasrani dish of fermented bread made with rice batter and coconut milk and hence the name Palappam (meaning Milk Bread). Jewish people who migrated to India introduced this item in the country. It is a staple diet popular in South India and Srilanka. The batter for Palappam is made by grinding raw white rice with grated coconut and then fermented with toddy or yeast. The Palappam

LONG BRINJAL THORAN

LONG BRINJAL THORAN (വഴുതനങ്ങ തോരൻ)  Thoran is a dry dish traditionally made of finely chopped fresh vegetables (long beans, bitter gourd, snake gourd, ivy gourd, young jackfruit, carrot, cabbage etc.) or fresh leaves (red spinach, green spinach, fenugreek leaves, drumstick leaves etc.) or edible flowers (banana flower, drumstick flowers etc.) Here is a very simple and tasty recipe of Long Brinjal Thoran which goes well with rice and chappati as

Nadan Mutta Roast Recipe

A typical Kerala style dish using boiled eggs roasted in spiced and thick onion and tomato gravy. It’s a good accompaniment with appam, chappati etc. INGREDIENTS : Eggs – 5 nos Onion – 6 nos, very thinly sliced Ginger, finely chopped – 1 tbsp Garlic, finely chopped – 1 tbsp Green Chilly – 2 nos, chopped Tomato – 3 big, peeled and chopped Mustard Seeds – ¼ tsp Curry Leaves

elumbicha sadam

Lemon rice is a South Indian dish which can be easily prepared even when you are in a hurry.  This can also be made with leftover rice. This recipe comes handy when you wake up late and want to prepare lunch.   This is also best dish to pack for lunch or it is also good to pack during travel time.  Since lemon is added, this rice dish will not get

travancore sambar

Today I am sharing the recipe of sambar.  Though the name sambar looks very simple, but for the same word, there are various methods of preparation.  Tamilnadu sambar is different from Kerala sambar and if you think about Kerala sambar, Palakkadan sambar is very different from Travancore sambar .  Though I love palakkadan sambar with the taste of roasted coconut and other whole spices, I also like travancore sambar and

FRESH PRAWNS & GREEN MANGO CURRY

FRESH PRAWNS and GREEN MANGO CURRY  ചെമ്മീനും മാങ്ങയും This is an authentic mouthwatering Prawn recipe from South India, cooked in a spicy ground fresh coconut paste with raw mangoes. INGREDIENTS : Fresh Prawns, cleaned – 500 gm Raw Mango – 1 no, small size Grated Coconut – ¼th of a coconut Coconut Milk – ¼ cup, thick Turmeric Powder – ¼ tsp Red Chilli Powder – 1½ tsp Coriander Powder

NEYPAYASAM

Neypayasam (നെയ്‌പായസം) is  a very simple, thick in consistency and delicious payasam made mainly using ghee, raw brown rice (ഉണക്കലരി) and jaggery. Since we use more quantity of ghee for its preparation than in any other payasams, we literally call it as Neypayasam. Most of the temples in Kerala prepare this tasty payasam as nivedyam and then offer to the devotees as prasadam. We normally prepare this payasam at home during

Dhaba Style Dal Makhani Recipe

  Hello foodie buddies! I hope you had a great Sunday and enjoyed delicious food. Sundays are always special. I have a lot of free time and hence I always make it a point to cook something nice, and kind of comforting. This Sunday I prepared Dal Makhani, and that too dhaba style. I served it with Jeera Rice. That’s how they prefer it at my place. Dal Makhani pairs

Pininyahang Manok Recipe (Creamy Chicken with Pineapples)

If you want an easy and quick chicken dish (aside from chicken adobo) well, why don’t you try Pininyahang Manok? This creamy and sweet, with a hint of sourness from the pineapple, chicken recipe will surely give you a delightful dinner the whole family will enjoy. Best paired with steamy, freshly cooked rice and you’ll soon have a happy tummy! Pininyahang Manok is an easy-to-cook and very simple (also popular)

Sev Recipe

When it comes to Indian street food, sev holds a very special spot. It looks a lot like vermicelli and is made from besan or bengal gram flour. You can find a lot of varieties of sev; thin, thick, salty, spicy, sets-my-mouth-on-fire- spicy etc. It makes for an amazing garnish for bhel-puri, sev-puri, ragda-pattice and many more delicacies. Sev can be had as is. It tastes equally delicious as you munch

vegetable biryani

At home, all of us are biryani lovers.  More over it is easy to prepare especially when you make biryani in pressure cooker with some ready made biryani masala, I think, it is most easiest one pot meal which everyone will love to have.  You can serve it with raita, or curd or with any other side dish.  Here I have made biryani with home made biryani masala.  You can