Wednesday, September 30, 2009

Rava Avalose Powder


Rava - 1cup
Sugar - 1/2 cup
Grated Coconut - 1/2 cup
Ghee - 1tbsp
Cardmom Powder - 1/2tsp
Cashews - 1tbsp
Dry Grapes - 1tbsp

Heat Ghee in a pan ,First fry the cashews and dry grapes  and keep it aside.In the same pan roast the rava till it change the colour to light brown.Add the grated coconut and saute well.Then add sugar and mix well till it become golden brown colour.Add Cardmom powder to this.Switch off the stove and allow them to cool.Grind it to smooth Powder.Garnish with cashews and dry grapes.Store it in an airtight container.

Tuesday, September 29, 2009

Banana Halwa(Nenthra Pazham Halwa)

This is a super duper Sweet.As it is clear by its name ,Nethra pazham is the main  ingredient in this Reipe.This recipe is worth trying once.I got this recipe from Sangeetha 's original recipe click 's my version.


Nethra Pazham(extra ripe) - 3 medium
Sugar - 1 cup
Ghee - 1/2 cup
Cardmom Powder - a pinch
All purpose flour - 3tsp
Milk - 1 1/4 cup


Steam the bananas in a steamer or pressure cooker.cook well and remove the black seeds.Allow them  to cool.Make a smooth paste in a grinder.Meanwhile put a heavy bottom pan on the stove and add the milk and sugar.Boil them ,When they reach a thick consistacncy add the banana paste and mix them well.Keep on have to be patient,it needs more time.To thicken the halwa add the flour dissolved in 1/4 cup of water.keep on stirring.When they are almost thick add the ghee little by little.Mix well till  the colour become
brown.Add cardmom powder .When the halwa is leaving the side of the pan switch off the stove and spread this to a greased plate.Allow them to cool.Cut into squares and garnish with Cashews.Enjoy!!

Monday, September 28, 2009

Tadka Dal Fry


Toor Dal - 1/3 of a cup
Channa Dal - 1/3 of a cup
Mung Dal - 1/3 of a cup
Onion - 1 medium
Turmeric Powder - 1/4 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1tbsp
Garam Masala - 1/2 tsp
Asafoetida - a pinch
Salt - to taste
water - 3 cups

For Tadaka(seasoning)

Butter - 1 tbsp
Green chillies- 3
Ginger - 1tsp
Garlic - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
Coriander leaves - 1/4 cup


Wash and Soak the dal in water for 3o minutes.Cook the dal with salt and turmeric powder.keep it aside.
In a pan heat oil and add the Asafoetida powder.Saute it and add chopped onion and saute it till the onions are translucent.Add the spice powders and mix well.Then Pour the dal mixture to this .Add 1 cup water if it is too thick.Cook for 5 minutes.In a small pan add butter and Splutter the mustard and cumin seeds.Add ginger ,garlic,Green chillies and curry leaves.Saute well till the garlic become golden brown colour.Pour this over the curry and garnish with Coriander leaves.Serve hot with Chapathi or any type of indian bread.

Sunday, September 27, 2009

Fried Rice

 I love Chinese dishes,especially the Fried Rice..I was searching for this recipe since long time .Finally i got it!!!I Served this with Chilli chicken.A perfect combination for the weekend lunch.Here is the recipe..Try this and enjoy it :)


Jasmine Rice(use this for authentic taste) - 1 1/2 cups
Carrot (cut into lengthwise) - 1
Cabbage(shredded) - 1/4 cup
Beans(chopped) - 4tbsp
Green Peas - 3tbsp
Egg - 2(optional)
Soy sauce - 1tbsp
Vinegar - 1tbsp
Garlic Paste - 1tbsp
Capsicum(cut into lengthwise) - 1
Chinese Chili Sauce - 1tbsp
Spring Onion - 1/4 cup


 Soak the rice in water for 15 minutes.Cook the rise with salt and allow them to cool down.Refrigerate the rice for best result(i prepared the rice 1day before and kept in fridge overnight.)
In a wok,heat oil and add the garlic paste,saute well.Then add the Vegetables one by one.First add Carrot and saute well for 1minute.Then add the remaining vegetables and cook them for 4 minutes.Pull the vegetables into one side of the pan and put the egg and scramble it.You can put your choice of  cooked non -veg  here.Mix well  and Cook the vegetables  till they are soft.Add the cooked rice and mix well.Add soy sauce,vinegar and chili sauce.Mix well gently.Once they are ready garnish with Spring Onions. Serve with Chilli Chicken.

Friday, September 25, 2009

Chinese chilli sauce

This is a spicy homemade sauce .You can use this  in any chinese or indian-chinese dishes ,also use as a dipping sauce.


Whole Driedred chillies - 10 no:s
Brown sugar - 2 tbsp
Chopped Garlic- 1tbsp
White vinegar - 4tbsp
Salt - to taste
Sesame oil - 2tbsp
Hot water - 1cup


Break Whole Dry Red Chilies in half and soak them in hot water for 20 minutes to soften.Drain off water and place soaked chilies in a blender.Add remaining ingredients except the sesame oil.and make a paste.keep it aside.Put a small pan on stove and just heat the sesame oil until it starts to smoke.put this over the sauce.
Store it in an airtight container and keep it in fridge.

Thursday, September 24, 2009

Fish Curry(Kottayam style)


For Marination

1.Fish - 1/2 kilo
Turmeric Powder - 1/4tsp
Red chilly powder - 1tsp
Salt - to taste

For the Masala

2.Ginger(chopped) - 1tbsp
Garlic(chopped) - 1tbsp
Shallots (chopped) - 8nos
Turmeric Powder - 1/4tsp
Red chilly Powder - 1tsp
Fenugreek (uluva)Powder - 1/4tbsp
Kodam Puli(washed) - 2 to 3 pieces
Coconut oil - as reqd.
Curry leaves - few


Marinate the fish with the no:1 indredients.keep it aside for 1/2 an hr.In a pan add oil and put ginger and garlic,saute well.Add the chopped shallots and saute well for 5 minutes.Add the spice powders and mix well.Let them cool and pulse them in a mixer(just once).In a pan add the masala paste and kodam puli
along with the fish.Add some water and cook this till the fish is done.add the curry leaves and 1tsp
coconut oil to this.

Wednesday, September 23, 2009

Chana Masala


Chick Peas(White chana) - 1/4 kg
Tomato (blanched and cut into pieces) - 3 big
Ghee - 1 1/2 tbsp
Garlic Paste - 1 1/2 tbsp
Kashmiri chilly Powder - 3/4 tbsp
Coriander Powder - 1 1/2 tbsp
Green Chillies - 3
Ginger(chopped) - 1 1/2 tbsp
Garama masala Powder -1tsp
Coriander leaves - 1/4 cup
Kasoori Methi Powder -3/4 tsp
Turmeric Powder - 1/4 tsp
Salt - to taste
Water - 2 cups


Soak the Chickpeas in water overnight.Cook the chickpeas with some salt and keep it aside.Take 1 cup of cooked chickpeas and make a paste in a blender.(this will make the gravy thick ).

Heat ghee in a pan .Add the garlic paste ,saute well for 2 minutes.Add Coriander Powder,Chilly powder and Turmeric Powder ,Mix well.Add the blanched tomato and cook well.Add ginger and greenchillies and some salt.When tomatoes are  dry add 1 1/2 cups of water and boil them.Then add the chickpeas  paste and some water.Add garam masala and Kasoori Methi ,Mix well.Boil them and add Coriander leaves also.Add 1/2 tsp of sugar to this(this will balance the sour taste).Chana masala is ready.Serve with bhatura,poori or chapathi.

Monday, September 21, 2009

Kerala Fish Fry


Fish - 4 pieces
Turmeric Powder - 1/2 tsp
Red chilly Powder - 1/2 tsp
Whole pepper corns - 10
Garlic - 4 pods
Salt - to taste
Oil - 2 tbsp

Make a paste of garlic,pepper,salt,chilli ,turmeric powder
Wash the Fish and marinate with the masala paste. Keep it for 1 hour.
Heat oil in a pan .Put the Fish and shallow fry  till it become crisp. Serve hot with rice.

Thursday, September 17, 2009

Parippu Vada


Toor dal or chana dal -1cup
Green chillies-3
Salt - as req.
Coriander leaves-handfull
Oil - for frying


1.Soak the dal in water 2-3 hrs.
2.Chop the onion,ginger and green chillies.
3.Wash the dal and grind it without adding water.(if it is difficult then u can add 2-3tbsp of water)
4.Mix together dal ,onion,ginger,greenchillies,coriander leaves and salt.

5.Take small quantities from this and make round shape in your palm.
6.Fry it in oil till it became golden brown.

7.Yummy Parippu vada is ready.Enjoy :)

Wednesday, September 16, 2009

Easy Egg Masala!!!

This Masala egg goes well with any kind of indian bread.


4 Boiled Eggs
1 Big Onion, chopped.
1 Medium Tomato
3 Green chillies
2tsp ginger garlic paste
few curry leaves and Coriander leaves
Whole garam masala(2 cardamom,1 small piece of Cinnamon,2 cloves)
1/2tsp Red chilly powder
1/4tsp Turmeric powder
1tsp Coriander powder
1tbsp coconut oil


In a pan put some oil.When it is hot add the Whole garam masala.Fry for 1 minute.Add turmeric powder, curry leaves ,green chillies and chopped Onion.Saute well for 5 mins.Add ginger garlic paste to this.mix well.Add the chopped tomato.saute well when the oil separates.Add the chilly powder and coriander powder.
Put the eggs to this mixture .Cover the pan and let it cook for 10 minutes.Remove the cover of the pan and Garnish with Coriander leaves.Serve hot.

Rava Idli


Rava - 1 cup
Curd - 1 cup
Chana Dal - 1tsp
Urad Dal  - 1 tsp
Mustard seeds - 1/2 tsp
Coriander leaves(chopped) - 4 tbsp
Green chillies - 3
Baking soda - 1/4 tbsp
Salt - as reqd
Water - 1/2 cup


Heat oil in a pan.Splutter mustard seeds and add Urad dal   and chana dal ,saute well  and add the greenchillies and coriander leaves.Add rava and saute well for 2 minutes.Let them cool.In a bowl  put the rava,baking soda ,salt and curd.If the mixture is too thick you can add some water to this.Make like normal idli batter consistancy.Grease the idli stand and pour the batter.Steam for around 15 minutes.Serve hot with

Ulli Thoran


Onion - 2 big
Turmeric Powder - 1/4 tsp
Red chilly Powder - 1/4 tbsp
Grated coconut - 1/4 cup
Mustard seeds - 1/4tbsp
Curry leaves - few
Oil - 1tbsp


Slice the onion and keep it aside.In a pan put oil and splutter the mustard seeds and curryl eaves .Add the sliced onions and saute well.Add Turmeric, Chilly powder and required salt.Mix well.Cover it and cook the onion.When they are almost ready add the grated coconut .Serve hot with rice.

Tuesday, September 15, 2009

Varutharacha Kadalacurry

This is my mom's recipe .The fried coconut gives a nice flavor and tempting colour.This kadala curry goes well with puttu,chappathi,appam etc.


Kadala(black channa) - 2 cups
Onion - 1 big
Turmeric Powder - 1/4 tsp
Red chilly Powder - 1/2 tbsp
Salt - as reqd.

For the masala paste

Coconut oil - 1tbsp
Grated Coconut - 1/2 cup
Curry leaves - few
Coriander Powder - 1tbsp

For seasoning

Coconut oil - 1tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Garam Masala Powder - 1/2 tbsp


Cook the kadala and sliced onions in a pressure cooker with red chilly powder,turmeric powder and salt.Keep it aside.In a pan put the oil and fry the coconut till it become dark brown colour.Put curry leaves and coriander powder.Mix well.Switch off the stove.Let them cool.Grind it to a smooth paste(u can add some water).Boil them for about 10 mins.In a pan put some oil and splutter the mustard seeds and curry leaves and put the garam masala and saute well.Add this to the curry.Serve hot.

Monday, September 14, 2009

Badam-Milk Pudding


Badam(almonds) - 1/2 cup
Milk - 2 1/2 cups
Corn flour - 2 1/2 tbsp
Condensed Milk - 1tin
Dates - for garnishing


Blanche the Almonds by pouring boiling  water over them in a pot and setting it aside for 3 minutes.Drain off the water and remove the skin.Cut into lengthwise.keep it aside. Boil the milk and slowly add milkmaid ,keep stirring.Mix some water to cornflour.Add this to the Boiling milk.When it become thick consistency add the almonds to this.Mix well and switch off the stove.Pour this to a pudding dish and allow to cool.Garnish with Whole Almonds and Dates.

Sunday, September 13, 2009

Pineapple-Banana Smoothie


Pineapple cubes - 2 cups
Banana - 1
Curd - 2 tbsp
Honey - 2 tbsp


Blend together Pineapple,banana,1tbsp honey and curd.Make a smooth paste.Pour this to a glass and garnish

with the remaining honey.

Saturday, September 12, 2009

Ela Ada


For the dough

Roasted rice flour - 2 cup
Coconut oil - 1 tbsp
Water - as reqd

For filling

Jaggiri - 200g
Grated coconut - 1.5cup
Cardmom Powder - 1/2 tsp
Rice flakes(aval) - 1/2 cup(optional)
Banana - 2(optional)
Banana leaves - for wrapping


Add the boiling water and salt to the rice flour and knead to make a smooth dough .(Same procedure to make idiyappam dough).Keep it aside.
Grate the jaggiri and mix with the coconut.Put a pan on the stove.Add this mixture& stir well.Then add rice flakes small pieces of banana and cardmom powder.Mix well and switch off the stove.Mix well.The main part of the filling is sarkara and coconut.You can make the ada using only this mixture.

On a small piece of banana leaf ,place one rice dough ball,press and spread out on the leaf.Dipping your fingers in water will makes it easy to spread.Spread the filling on top of the rice dough.Fold the leaf in half and press .Make sure the filling does not come out.Steam it for 15 minutes.

Take the steamed ada out of the banana leaf and serve hot :)

Friday, September 11, 2009

Sarkara Varatti


2 raw Plantain/Nendran Banana
3/4 cup jaggery syrup
1/2tsp ginger powder
1/2tsp cumin powder
2tsp powdered sugar
4tbsp parboiled rice
oil for frying

Dry roast parboiled rice till they pop up.make a powder with 2tsp of sugar in a mixi.
Remove the skin of banana,cut into 1/4 inch thick slices.Deep fry them until they become golden brown.(Fry them on low heat.It should be crisp)keep that in a paper towel.Boil the Jaggery syrup.When the syrup reaches a sticky consistency, sprinkle cardamom powder, ginger powder and cumin powder.Mix well.Switch of the heat.Add fried banana to this.Stir well to coat.Let it cool for 2 minutes.Then sprinkle the rice powder and sugar mixture till they coated  nicely.Let it cool.Store it in an airtight container.

Thursday, September 3, 2009

Kaya Upperi(Banana chips)

Kaya upperi- an important item in Kerala Sadya.This snack is very tasty and easy to make.


Kerala Banana - 3
Turmeric powder - 1 tsp
Salt - 1/2 tsp
Oil - for frying


Remove the outer skin of the banana.Immerse them in cold water for 10 minutes. pat them dry using a towel and cut into thin slices.
In a bowl put the salt and turmeric powder with some water.

Heat oil in a kadai.When it is hot add the slices of banana and fry it.When it is half done sprinkle the turmeric salt water.It makes a bubbling noise and the oil will come up.When the bubbles are almost settled,take it from the oil and put it in a paper towel.Check salt and yellow colour,if needed u can add accordingly.
Store it in an airtight container when they are cooled.

Ethapazham Pulisseri

Pulisseri is a famous karala sadya dish made with coconut & yogurt.Here I have made the Pulisseri using ripe Kerala Bananans or Ethapazham. It is a sweet and sour dish .


Ripe Kerala Banana - 1
Curd - 1 cup
Grated cocnut - 1/4 cup
Green chillies - 3
Curry leaves - few
Mustard seeds - 1/4 tbsp
Dry red chillies - 2
Coconut Oil - 1tbsp


Remove the skin and cut the banana into slices and cook well with some water ,turmeric powder and salt.
Make a smooth paste of coconut ,turmeric powder and green chillies.Add this paste to the cooked banana.
Saute well for 5 minutes.Add the beaten curd to this.Keep stirring till it boils.Put a small pan on the stove,add oil and mustard seeds.When it splutters add the dry red chillies and curry leaves.Pour this over the curry and mix well.

Beans-carrot Thoran


Beans - 3/4 cup
Carrot - 3/4 cup
Onion - 1 medium
Grated coconut - 1/4 cup
Mustard seeds - 1/4 tbsp
Turmeric powder - 1/4 tsp
Green chillies - 2
Oil - 1tbsp
Curry leaves - few


Wash and chop the vegetables(Carrot,beans,onion).In a pan add the oil and splutter the mustard and curry leaves.Add the crushesd coconut and Green chillies.Saute well.Add the chopped vegetables ,salt and Turmeric powder.Sprinkle some water ,cover it and cook well till the vegetables are done.


A delightful mix of all sorts of vegetables. Aviyal is considered an essential part of  kerala sadya.


Carrot - 1/4cup
Chena/Yam - 1/4cup
Indian Cucumber/Vellarikka - 1/4cup
Raw Plantain - 1/4cup
Drumstick - 2
Padavalagha/Snake Gourd -1/4cup

Long Beans - 1/4cup
Turmeric powder - 1/2tsp
Green chillies - 2 to 3

Grated coconut -1cup
Cumin seeds - 1/2 tsp
curd - 5 tbsp
Curry leaves -2strands
coconut oil - 2tbsp


Wash and cut all the vegetables lengthwise into 2" pieces(stick shape). Boil the vegetables until just done, with turmeric powder, and salt.keep it aside.Crush together coconut,cumin seeds and green chillies.Add this to the vegetables .Mix well.At this stage add  curd also.Mix everything well.Turn off the stove and add the curry leaves and pour the coconut oil on top of the aviyal.Close the lid for 1/2 an hour.Serve with rice.

Wednesday, September 2, 2009

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