Thursday, 27 February 2014

Kerala Recipe - Fish curry with coconut / mathi curry Kannur style

I love to eat fish curry and rice whenever I get it. Here is a simple fish curry recipe which can be prepared with any curry fish. Here I have used fresh sardines coz that's my favorite :)


Fresh Sardines - 10
Turmeric powder - 1 tsp
Chilli powder - 2 tsp
Green Chilli - 2
Dry red chilli - 2
Ginger - 1 inch piece
Onion - 1
Tomato - 1
Tamarind - 1 lemon size
Salt - As required
Curry leaves - 1 spring

Clean and marinate the sardines with turmeric powder, chilli powder, salt and keep it aside. Take the thick tamarind juice and mix with the marinated fish.

Slice the onions, green chilli, and chop ginger and add it to the marinated fish. I missed to take the photograph here.

Now grate 1/2 coconut and grind it in a mixi along with tomato, 2 dry red chillies to a fine paste.

Pour this ground mixture to the marinated fish and add curry leaves also. Add water if the gravy is too thick. Allow the curry to boil for 5 minutes.

Once the gravy is cooked well and thickened switch off the flame and add 1 tsp coconut oil/refined oil to the curry.

Serve hot with rice, chapathi or puttu. Enjoy the taste.

You can add tomato directly to the fish without grinding also.
Do not add onion if you are making curry with ayla/mackerel.

Wednesday, 26 February 2014

Kerala Recipe :- Puttu a kerala special breakfast

I bet you can't find a single malayali who don't like puttu. So here the recipe is...the mouth watering tasty breakfast.

Puttu powder / Rice flour - 2 cups
Grated coconut - As required for layering
Salt - As required
Water - As required.

Mix the rice flour and salt in a wide bowl. Add water very little at a time and start mixing the flour. Repeat this step till the flour is in a moist consistency. To check the flour is properly mixed press the flour in your fist then should hold its shape but easily crumble when you press it.

Now take a puttu vessel / puttu maker (which is available in most of the vessel stores) and start layering the grated coconut and flour. First add 1 to 2 tbsp grated coconut and then add the rice flour till half way filled. Now again add coconut and then the flour. Now add the last coconut layer cover the vessel and steam it.

Steam about 5-8 minutes and once the steam started coming out well then switch off the flame. Unmould by pressing through the mould using a stick.

Serve it hot with kadala curry or chicken curry... Enjoy

Tuesday, 25 February 2014

It's tea time - Easy bread pakoda

How good it feels to sit in a balcony, relax and have tea on a weekend evening!!! just make it more beautiful with this simple snack....

It's a very easy snack to prepare and taste very good with tea especially in the rainy season :) So here is the simple recipe.


Gram flour - 1 cup
Chilli flakes / chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - As required
Bread - 4 slices cut into two

Take a bowl and mix gram flour, chilli flakes, turmeric powder and salt together with little water. Make it into a dosa batter consistency. Check the salt.

Heat oil in a kadai. Dip the bread pieces in the batter and deep fry it till golden brown. Fry in a medium/low heat.

Serve hot with sauce and enjoy with your evening tea.

If you like to have a spicy snack then add more chilli powder.
Mix one beaten egg to the batter to make it more tasty.

Ginger garlic chicken fry / Spicy tasty chicken fry

This is an awesome dish and we all loved the taste of it. It will go well with parata or as a side dish with rice. I have got this recipe idea from one of my friend Nelgy & the recipe credit goes to her :)

Below are the ingredients which I used for making this special chicken fry.

Dry red chilli - 8
Chicken - 300 gm
Ginger - one big piece
Garlic - 1 full  (After grinding the ginger and garlic paste should be 2 tbsp)
Pepper powder - 1 tsp
Salt - As required
Onion finely chopped - 1
Cucumber and Tomatoes - For garnishing
Lemon - 1


Grind ginger, garlic, salt and dry red chillies in a blender and keep it aside. Now take the cleaned chicken and marinate with the ground paste and keep it aside for 30 minutes.

Heat oil in a pan and fry the chicken pieces till they are done.

Now heat oil in a kadai and saute the finely chopped onions till they are soft. You can add pepper powder to the onion.

Once it is done add the onions on top of the fried chicken. Squeeze half lemon to it. Garnish it with cucumber and tomatoes and serve hot.

Monday, 24 February 2014

Spicy Chilli Chicken @ home

Try this easy Indo-Chinese recipe at home as a weekend special. This is very easy to prepare and it is healthy to prepare Chinese recipe at home other than having it from a restaurant. They use lots of oil, masala and ajinomoto which is not good for health.

Ingredients required:-

Boneless chicken cut into small cubes - 300 gm
Onion cut into cubes - 1
Capsicum cut into cubes - 1

Green chilli - 3
Garlic cloves - 4
Dry red chilli flakes - 1 tsp

Soya sauce - 1tsp
Vinegar - 1/2 tsp
Green chilli sauce - 1 tsp
Black pepper powder - 1 tsp
Corn flour - 1tbsp

Corn flour - 1 tbsp
Maida -  2 tbsp
Salt - As required
Oil - As required

Spring onion - for garnishing


Clean and cut onion and pepper into cube size.

Take a bowl and add corn flour, maida and salt with little water and mix well. Add the chicken pieces into this and keep it aside.

Heat oil in a kadai and deep fry these chicken pieces till golden brown.

Now heat kadai with little oil and add chopped green chilli and garlic and saute well. Add chopped onions and stir for a minute. Add bell pepper/capsicum and stir for one more minute. Now add soya sauce, vinegar, green chilli sauce, black pepper powder, chilli flakes and saute well for two minutes. Now take 1 tbsp corn flour and mix it in water and pour to this mixture. Allow it to boil.

Add the fried chicken to this mix and cover it and let it cook in slow flame for 5 more minutes. Switch off the flame and garnish with finely chopped spring onions.

You can add sliced carrots to make it look colorful.
You can add ajinomoto for taste. I don't prefer it so avoided adding the same.

Friday, 21 February 2014

Lunch box recipe - Vegetable rice with soya chunks | Vegetable biriyani

Its very difficult to prepare a complete meal on a weekday morning and also its not very easy to carry a big lunch box to office. Here is an easy and healthy recipe you can prepare in very less time and rush to office.


Soya chunks - A handful / As required
Onion - 1
Tomato - 1
Carrot - 1 small
Beans - 5
Gobi/ Cauliflower - A handful / As required
Green chilli - 2
Ginger Garlic paste - 1 tsp (Optional)
Green peas - A handful
Curry leaves - 1 spring

Rice - 1 cup (Basmati / white rice) - I used white rice

Biriyani Masala - 2 tbsp (I use badshah/eastern vegetable biriyani masala)
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Salt - As required

Water - 2 cup  / As required (General measurement is if you are taking 1 cup rice then take 2 cup or water, just double of the quantity of rice)

Preparation :-

Heat oil in a pressure cooker and add onion into it. Saute onion till it is soft and add ginger garlic paste and green chillies to it. Add all the vegetables one by one and saute for 3 minutes. Add the tomatoes also.

Now add the cleaned and drained rice to this and saute for 2 more minutes. Add biriyani masala, turmeric powder, chilli powder and salt and saute for a minute.

Add water to this and check the salt. The salt should be little more which will help to get the proper taste at the end.

Wait for 3 whistles and switch off the flame. Garnish with coriander leaves.

You can use only soya chunks or vegetables to prepare this rice.
Add garam masala powder for better taste.

Thursday, 20 February 2014

Aaloo Capsicum / Aaloo Shimla Mirch Subzi

Aaloo shimla mirch sabzi is very easy to prepare. This will go well with chapathi/roti/parata. This is an easy side dish which can be prepared on a busy weekday.


Aaloo / Potato boiled and peeled - 3
Capsicum / Shimla mirch - 3
Tomato - 2

Cumin seeds/ Jeera - 1 tsp
Oil - As required

Turmeric powder - 1tsp
Chilli Powder - 1 and 1/2 tsp
Coriander powder - 1 tsp
Salt - As required

Boil aaloo in a pressure cooker and once it is done peel it and cut it as shown in the picture.
Clean and cut the capsicum and tomato and keep it aside.

Heat a kadai and pour oil into it. Add cumin seeds, once it splutter add the capsicum and saute for 2 minutes. Now add the aaloo and saute again for a minute.

Now add tomatoes, salt, turmeric, chilli and coriander powder and saute well.

Cover the kadai and cook for five more minutes. Stir in between. Once the capsicum is done switch off the flame and serve hot with chapati or parata.

Wednesday, 19 February 2014

Kid's special - Beetroot rice

Beetroot is one of the vegetable which is full of nutrients. Beetroot contains folic acid, lowers cholesterol, reduces blood pressure etc etc. This vegetable is very good for growing kids.

This is a very simple recipe and kids will love to eat as it is bit sweet and colorful.

The ingredients required for beetroot rice is as below.

1. Beetroot - 1
2. Green chilli - 1
3. Curry leaves - 1 spring
4. Salt - As required
5. Turmeric powder - 1/2 tsp
6. Ghee - 1 tbsp / As required 
7. Cooked rice - 1 cup
8. Mustard seeds - 1 tsp


Cook the rice with salt and keep it aside.

Grate the beetroot and chop green chilli. Heat a kadai and pour ghee into it. Add mustard seeds and curry leaves into it. After a minute add the grated beetroot, turmeric powder and salt into it and cook it till the beetroots are done.

Now mix the cooked rice with the cooked beetroot and stir for a minute. Switch off the flame and keep it covered for five minutes.

Serve hot with curd or pappad. 

You can add cooked peas or small pieces of potato to this rice.

Monday, 17 February 2014

Kerala recipe:- Mathi puliyum mulakum / Sardine curry without oil

Sardine is a fish which tastes really good and cheap also. Sardines are rich in vitamins and minerals and also natural source of omega-3 fatty acids. You can find many more quality of sardine in the internet.

We can learn how to prepare healthy sardine curry in this post.


Sardine / Mathi - 10
Onion - 1
Tomato - 1
Green chilli - 3
Tamarind - 1 lemon size
Giner garlic crushed - 2 tsp
Curry leaves - 1 spring

Chiili powder - 3 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Salt - As required

Soak the tamarind in a bowl of water.

Clean the sardine properly. Now prepare a paste of red chilli, turmeric powder, salt, coriander powder, ginger garlic with little water and marinate the fish. Squeeze the thick tamarind juice and add to the fish, keep the remaining tamarind soaked in water . Keep it aside for 30 minutes.

Now cut onion, tomato into small pieces. Take an earthen pot and add onion, tomato, green chilli and curry leaves into it. Pour little bit water and let it cook for sometime. Cook till the mix softens and mash it with a spoon.

Now add the marinated fish to this and add the remaining tamarind juice and some water and allow it to boil. Cover the pot. Check the chilli and salt and add if required.

Once it is cooked for a minute, add one cup of water (till the fishes gets covered with water) and cover the pot and allow it to cook in slow flame. Add curry leaves also.

Let it cook for 8-10 minutes in slow flame. Switch off and serve it hot with rice.

You can add 1 tsp coconut oil/refined oil once you finish cooking the fish.
You can use a kadai instead of earthen pot
You can add more water and boil if you require gravy.

Hubby's cook book - A sweet dish with bread and milk

I cook for survival but my husband cooks because he is really interested in cooking. Here I will share the recipe of a sweet dish which is not named yet :) This is my husband's recipe and the dish tasted so so good that we all finished it in a minute.

For preparing this you require the below ingredients :-

Milk - 2 cup
Sugar - 5 tbsp / As required
Bread pieces - 8 / As required. Use white bread for better taste
Water - 1 cup
oil - for frying

Cut bread piece into four and keep it aside. 

Now we need to prepare the sugar syrup. Take one kadai and pour the water and add sugar into it. Let it boil for sometime and add more sugar if the syrup is not sweet. Switch of the flame once the sugar syrup is done and keep it aside.

In a bowl add the milk and let it boil in low flame. The milk has to boil and will reduce the quantity to 1/3 rd. Stir in between.

Now heat a kadai and pour oil into it. Now deep fry the bread pieces and once it turned to brown color transfer them into the sugar syrup. Let it sit there for 3 minutes and then transfer these piece to a plate.

Once all the bread pieces are done then pour the thickened milk on top of this bread pieces and let it cool for 20-30 minutes in the fridge.

Once it is set then take it out from fridge and serve hot.

Trust me it is too tasty and people like to eat sweet will love this for sure.

You can use brown bread also. Here I have used modern sandwich bread.
You can add vanilla ice cream or any other ice cream of your choice instead of the milk. 

Thursday, 13 February 2014

Easy sambar without coconut

For the preparing sambar you need the below ingredients.

1 Toor Dal 1 cup
2 Onion 1
3 Tomato 1
4 Green chilli 2
5 Carrot 1
6 beans 3
7 Kunduru / Kovakka 2
8 Vellarikka A small piece
9 Tarmaid small piece
10 Musturd seeds 1 pinch
11 Dried Red chilli 1
12 Curry Leaves 1 spring
13 Hing 1 pinch
14 Turmeric powder 1/2 tsp
15 sambar powder 1 tbsp
16 coriander powder 1 tsp
17 Coriander leaves
18 Oil 2 tsp
19 Salt As required

Here I have included some vegetables which we can cut easily and that makes your sambar tastes good as well.

First put the tamarind in a bowl with little water and keep aside. 

Pressure cook the toor dal and mash it and keep it aside, in the meantime cut all the vegetable. Keep the cooker on the gas stove and pore 1 tsp oil to it. Put the sliced onion and stir it till it becomes soft and add green chilli, curry leaves and tomato also. Stir it for a minute and add carrot, beans, lauki, drumstick etc (whatever vegetable you want to put).

Stir it for a minute and then add turmeric powder, coriander powder, sambar powder , salt as mentioned in the above table. Pressure cook vegetable and once done open the cooker and mix the mashed daal with the vegetable. Squeeze out the tamarind pulp and water and pour it to the cooker. Let the sambar boil for a minute. Switch of the flame and keep it aside.

In a small pan add oil, musterd seeds, dry red chilly and curry leaves and make it splutter for a minute. Put some hing in the mix and pour this seasoning into the sambar. Put some coriander leaves also on the top. Sambar is ready!!!

The sambar preparation looks lengthy but it is very simple and trust me it will not take more than 15 minutes to do this. You can prepare tea also parallel.

Tips :-
Soak toor dal at night itself so that morning it will get cooked fast.
Cut the vegetable at night if you have time.

Tasty Gobi Manchurian @ home

Gobi manchurian is one of my favorite vegetarian dish. This is very easy to prepare and if you are lazy to prepare the masala at home then there are so many instant manchurian masala's available in the market. Here I will explain you how to prepare the gobi manchurian without instant masala.

Ingredients required:-

Cauliflower - 1 small
Onion finely chopped- 1
Spring onion - 5 springs
Garlic finely chopped - 5 cloves
Green chilli chopped - 2

Chilli sauce - 1 tsp
Tomato sauce - 1 tsp
Soya sauce - 1 n 1/2 tsp
Chilli vinegar - 1 tsp

Pepper powder - 1 tsp
Salt - As required
Sugar - 1/2 tsp

Maida / All purpose flour - 3 tbsp
Corn flour  - 2 tbsp
Chilli flakes/ chilli powder - 1 tsp

Oil - for frying

To start with, clean the cauliflower and keep it in hot water with salt. This way we can make sure that the cauliflower gets cleaned properly.

Now mix maida, corn flour and chilli flakes using water to a smooth paste. Add the cleaned gobi florets into this batter and stir it so that the batter is coated evenly to the florets. Now deep fry these coated florets till golden brown color and crispy. Keep it aside.

Now heat a kadai and add 2 tbsp oil add the chopped garlic into it. Stir and add finely cut white part of the spring onions, green chilli and chopped onions till it change color.

Add chiili and tomato sauces, pepper powder, salt, sugar and mix well. In a bowl mix 1 tbsp cornflour with 1 cup water and pour to the kadai. Let it cook for sometime. Once the gravy becomes thick add the fried gobi to this and mix well. Add the vinegar also.

Mix for a minute and switch of the flame. Now add green part of the chopped spring onion and serve hot with fried rice or noodles.

You can use ginger instead of garlic.
If you like to have dry gobi manchurian, then don't make the gravy with corn flour and water. Directly mix the fried florets to the prepared masala.
You can add ajinomoto to any Chinese dish to get better taste.

Wednesday, 12 February 2014

Easy Breakfast Idea- Egg rava chilla/Dosa

This is an easy breakfast recipe which you can prepare in 15 minutes. This is healthy and heavy breakfast and easy snack box idea for the school going kids.

To prepare this tasty dish you need the below ingredients:-

Onion - 1
Green chilli - 1
Ginger - 1 small piece
Rava/Sooji/Semolina - 1 cup
Water - As required
Salt - As required
Egg - 2
Turmeric powder - 1/2 tsp
Oil - 2 tbsp

Cut the onion, ginger and green chilli into small pieces. Heat oil in a kadai and add the chopped onion, ginger and green chilli and saute for 3 minutes. Once the onion turned to light brown color switch off the stove.

If the rava is not roasted then roast the rava in a kadai and keep it aside. 

How to roast rava? -> Heat a kadai without oil and add rava into this. Stir continuously till the rava change it color.

Now in a bowl mix the rava, fried onion-ginger-green chilli together with salt and turmeric powder. Beat the egg in a glass and pour this egg mixture to the bowl. Now mix everything together and add water to make it to a dosa batter consistency. Check the salt.

Now heat a dosa tava and pour oil into that. Take a spoon full of the rava egg mixture and pour on to the tava. You will not be able to spread the mix like dosa batter, so carefully flatten it little bit and cover it. 

Once both sides of the dosa is done then transfer it to a plate and serve hot with sauce.


You can add chopped vegetables such as carrot, beans to make this dish more healthy.
Add tomatoes if you like.
You can pack this in the snack box and kids will love to eat this.

Tuesday, 11 February 2014

Kerala Recipe :- How to prepare chutney with dry red chillies and grated coconut

The basic difference between red color chutney and green color coconut chutney are the chillies used for preparing it.The red color coconut chutney is prepared of dry red chillies and the green color chutney is made of green chillies.

Here we will see how to prepare red color coconut chutney.


Grated coconut - 1/2 cup
Kunjulli / Shallots - 5
Ginger - 1 small piece
Garlic - 1 clove
Dry red chillies roasted on a tava with a drop of oil - 2
Puli / Tamarind - 1 small piece
Salt - As required
Curd - 3 tbsp

Note:- The red chillies need to be roasted before grinding. Heat a tava and add 2-3 drops of oil into that. Now fry the red chillies in oil and once you get the smell of the chilli switch of the flame and keep it aside for cooling.

Grind all the ingredients together and add curd at the end and grind again. Add some water and grind to make the chutney to a smooth paste. Transfer this to a bowl.

Heat oil for tempering, add mustard seeds and dry red chilli. Once the mustard seeds is done add curry leaves to this mixture and pour this to the chutney.

Serve with your favorite Idli/Vada or Dosa. 

A very quick and Easy Egg curry

There are many ways to prepare egg curry. Here I will tell you how to prepare egg curry quickly if you are in a hurry. This egg curry can be served with ghee rice or roti.

Note:- This egg curry recipe credit goes to my husband. :)

The below serves 4 people.


Onion - 2 big
Tomato - 2 big
Green chilli - 2
Ginger - 1 inch piece
Garlic - 4 cloves
Egg - 6

Turmeric powder - 1/2 tsp
Chiili powder - 2 tsp (as required)
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
salt - As required

Boil and peel the egg and keep it ready.

Cut onion into small cubes and grind it along with ginger and garlic. Keep this ground paste aside.
Heat oil in a kadai and add dried red chillies, mustard seeds and saute. After a minute add the ground mixture and green chilli to this and saute well. Saute till the onions are done. The masala will turn to a light brown color.

Grind tomatoes and add to the mix in the kadai. Saute well till the oil get separates.

Now to this mix, add turmeric powder, chilli powder, coriander powder and salt and mix well with very little water. Cover it and let this get cooked for 5 minutes. Now you will be able to see the small red sports on top of this mix. Now add some garam masala and saute for a minute again.

Add some water (1/2 cup) so that the gravy is not very thick or very watery. Check the salt and add the boiled eggs to this. Cover it and let it cook for another 8-10 minutes. Stir in between.

Switch of the flame and add some chopped coriander leaves and serve hot with rice or roti.


Always make sure that the onion gets cooked very well to avoid the raw taste. Take time and saute till the oil gets separate.

You can fry the eggs before putting into the gravy for better taste.


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