Omelette/omelet is a dish made with eggs along with oil, ghee or butter. Today here am going to show u a fluffy one side omelette with chopped vegetables and cheese. Its a very rich omelette. An indian omelette usually consist of chopped green chillies, onions, corriander leaves etc, it can also called as a masala omelette. Eggs are beaten in a hand blender until frothy, and combined with salt and
Stir fried plantain/kaya mezhukkupuratti is a classic food for south indian people of all ages. For this wonderful recipe the main ingredients is raw plantains and coconut oil, which means the plantains is coated with coconut oil. After seasoning the plantains, they are boiled with little water and tossed with seasoned oil still water completely evaporates. Its an excellent recipe. I used to remove the outer skin of the
Ada Pradhaman is a traditional payasam or a classic dessert of Gods Own Country. This Ada Pradhaman can make in both ways, thats preparing rice ada with milk and sugar or with jaggery/sharkara and coconut milk. Its a traditional payasam made for onam. In onam sadya, the main highlight is this ada pradhaman and is incomplete without this rich recipe. There are many payasam and pradhaman in the rich cuisine
Fish Moly is very simple and easy coconut based curry. Its a very light curry, very close to the recipe of stew. In this curry the main ingredients are fish and coconut milk. Its a low spiced curry, so the flavour of the fish dominates the taste of curry. So fresh fish are usually used to make fish moly/fish stew. This curry is one of my kids favourite curry, because
Lets Get into today’s recipe. This is a very simple but very nutritious dish which goes well with rice along with butter milk or rasam like that. Its a thoran/stir fry recipe of drumstick leaves which my family enjoyed having and hopefully anyone trying this recipe enjoys it too. I know we all aware about that drumstick leaves are very highly nutritious. This wonderful leaves has got lot of health
Muthira upperi or muthira mezhukkupuratti is a side dish for rice. Mezhukkupuratti is a general name for dry side dish made in Kerala. There are two types of side dishes made : thoran and mezhukkupuratti. Thoran is made with addition of coconut to it, but mezhukkupuratti is made without coconut and with addition of onion, chili powder and few other ingredients. Horse gram is called as muthira or kollu in
Varutharacha meen curry is a fish curry of Gods Own Country. Its a best recipe for the traditional fish curry using roasted grounded coconut along with some traditional spices. Roasted to a golden brown perfection and ground to a very fine paste. Fish is cooked in this paste along with fish tamarind/ kudam puli, and seasoned with roasted fenugreek seeds and shallots. Varutharacha meen curry is a very spicy curry
One of the highlights of my onam sadya is always delicious Vada Kootu Curry. Vada kootu curry is a semi spicy vegetable curry,can made more spicy also with urad dal flitters/ uzhunnu vada. Its the urad dal, soaked in water for 3 hours and made into a fine paste, fried and added to a potato and coconut masala curry. In southern part of kerala its an essential dish for kerala
Olan is quite essential dish of any sadya. Its a very simple recipe compared to any other dish in sadya. It is said that when you are having sadya, if you taste a bit of Olan before tasting any particular dish, we would get the real flavor of the dish alone. It is very simple dish to make with pure thick coconut milk and filled with flavor of coconut oil and
Today’s recipe is an Andra special dish made with mutton – mutton pulusu. Andhra dishes are well known for its spiciness. Mutton pulusu or mamsam pulusu is a traditional Andhra style meat curry. Traditional Andhra style mutton curry uses tamarind but I have used tomatoes here. Though I cook non vegetarian recipes very often, it is the first time I am cooking mutton pulusu. This mutton curry is very easy to
Pongal is an easy and healthy South Indian breakfast dish. It is made with rice and dal (moong dal). But today’s pongal is a little different. It is made with rava / semolina and moong dal – rava pongal. It is very easy to prepare, tasty and healthy too. The method of preparation is little different for both. In rice pongal, both rice and dal are cooked together whereas in
Here is the another sadya recipe, kumbalanga pachady. Pachady is made of fresh vegetables and is served along with rice, different kind of vegetables are included. Vegetable pachady is usually made with fresh and typically made of finely chopped and boiled vegetables like cucumber, winter melon, bottle gourd, pineapple, betroot etc. The vegetables are cooked with less water and mix with grounded fresh coconut and wisk curd, tempered with mustard
Thoran is a popular dry dish from the cuisine of kerala. This thoran is very colourful and tasty dish. During onam time my amma/mom used to cook this for sadya. Sadya is a variety of pure vegetarian dishes tradionally served on a banana leaf in kerala. The sadya is usually served for lunch. This dishes like pickles, thoran, aviyal, pachadi, olan etc are served on specific places on a banana leaf in
Kerala Kilimeen Fry (Tawa Pink Perch Fish Fry) This fish fry can use as a great appetizer or a side to a meal. This recipe is very easy to follow and even a bachelor can easily make for lunch. Its very tasty and crispy fish fry. A simple vegetable salad or cut onions always compliment with fish fry. It can be served along with rice, morru and a stir
Mambazha pulissery or mambazha kalan is one of the traditional recipe of Kerala, and it is one of the most wonderful side dish for any kerala lunch feast known as Sadya. Pulissery can be made with a variety of veggies/fruits like pineapple, yam, vazhakka/Nendea Pazham, Pumpkin, Ash gourd/kumpalagga etc and Mambazha pulissery is very popular among the pulissery recipes.Very ripe/ sweet mangoes are usually used for making this dish. It is very easy
Beef curry recipes are avaliable in all sites and blog. But this is a recipe which i tried and got a good result with nice thick gravy and real traditional(nadan) taste. I tried so many beef gravy recipes, But this is the one which impress my hubby who loves beef varities. The colour of this gravy is the colour of kashmiri chilly powder which i used and it is
There have been days when i thought what next fruit to make into a halwa. Not that I particularly like Halwas but there is things fixation on making a halwa that comes with a deep fitted passion of getting a halwa done. I love Tirunelveli and Calicut halwa but well it is not an easy task to make. One can get settled down with something else in most cases right.
This rice can be made within 30 minutes. But it has full of flavour, I love it with some onion raita and my lunch will get filled. This is a great receipe to put in lunch box, kids will love it. Since the eggs is spiced first it has some flavour too instead of bland plain eggs. This is a great receipe to use leftover rice from the previoys
This is a famous and very common fish curry in malabar area and more specifically Thalassery and vatakara area. This is prepared using fresh coconut paste along with tomatoes or raw mangoes. Tastes better with raw mangoes. Coconut should be ground as smooth as possible to get a better taste. This is s signature dish in many kerala home. This my home style kerala fish curry. Coconut(thenga) is ground
Kerala, the God’s Own Country, is also referred to as the ‘Land of Spices’. Each region has a delectable culinary repertory of its own. Today I am sharing a delicious Malabar Ghee Rice. It also known as Neychoru’ and can have with any spicy mutton, chicken, beef or vegetable curry. This rice preparation is very simple and easy to make and every common preparation for special occasions like family gatherings or parties.
