Grape Wine

Belated Christmas & Advance New Year Wishes To All!!

I couldn't post this on time due to house shifting and lack of internet. So i thought of doing it now because it is better to late than never; So here goes the recipe.

Ingredients

• Grapes - 1 kg
• Sugar - 750 gm 
• Yeast - 1 teaspoon
• Water (boiled and cooled) - 1.5 litres
• Wheat kernels - 1 tablespoon

Preparation

1.Wash the grapes and wipe it well. Take a clean glass jar of 3 litre size. Put the grapes into the jar and crush it well, using your hands.

2.Add all the other ingredients to the crushed grapes. Cover the jar tightly with the lid. Store it, in a dark place .

3.After one week, start stirring it with wooden spoon everyday at same time for 21 days.  Drain the clear wine and leave behind the sediment in the bottom.

4.Bottle it in colored glass bottles, this will help to retain the color of the wine. To get a golden brown colour you can caramelize sugar and add to the grapes after two weeks.

Mushroom Pepper Roast

Ingredients

• Button mushroom - 250 gms
• Onion - 2 
• Garlic  - 1 tbsp
• Ginger  - 1 tbsp
• Curry leaves - 1 sprig 
• Pepper,crushed - 1 tbsp

To marinate

• Chilli powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 2tsp
• Rice flour - 4 tsp
• Salt 

Preparation

1.Clean mushroom and cut into pieces. Marinate with chilli powder, turmeric powder, coriander powder, salt and rice flour. Keep this aside for 10 minutes.

2.Heat oil in a pan. Fry the marinated mushrooms. Keep this aside. To the remaining oil, add onion, garlic, ginger, curry leaves.

3.When onion turns brown in colour, add fried mushrooms and crushed pepper. Mix well. Switch off the stove. 

Onion Stir Fry / Ulli Thoran

Ingredients

• Shallots - 15 / Onion - 2
• Grated coconut - 1/2 cup
• Turmeric powder - 1/4 tsp
• Red chilly powder - 3/4 tsp
• Urad dal - 1/2 tsp
• Dry Red Chilly - 1

Preparation

1.In a bowl, mix coconut, chilly and turmeric powder and keep aside.

2.Heat oil in a pan. Add mustard seeds, when they start splutter add urad dal, Dry red chilly, curry leaves and saute on a low heat  until dal turn light brown.

3.Add sliced onion and fry till pink color on a low heat. Add grated coconut mix and salt. Mix all the ingredients.

4.Cover with a tight lid and cook on a medium to low heat until done and water dries up. Open the lid and stir well.

Mango Sorbet

Ingredients

• Mango pulp - 1 cup
• Sugar - 1/4 cup
• Water - 1/4 cup
• Lemon juice - 1 tbsp

Preparation

1.Slice the mangoes along the sides and scoop out the pulp using a spoon. Scrap the pulp from the seed as well and collect 1 cup of pulp. Place it in a blender, puree it first. 

2.Make a simple sugar syrup by heating sugar and water and just bring to boil to dissolve the sugar completely. Cool down and blend it with the mango pulp, lemon juice. 

3.Transfer to a freezer safe airtight container and freeze it for an hour. Take it out, grind the sorbet in mixer. Repeat the same for 2-3 times. Then freeze it ,scoop and serve. 

Plantain Puttu / Ethapazham Puttu

Ingredients

• Rice flour - 2 cups
• Ripe plantain - 1, chopped
• Sugar - 1tsp
• Coconut - 1/2 cup
• Salt

Preparation

1.In a bowl, mix rice flour and salt, then add water little by little and make it wet and mix well with hand without any lumps. Sprinkle some sugar on the banana pieces.

2.Boil water in a cooker with lid & without weight. In the mold/puttu maker,add a tbsp of grated coconut followed by plantain slices and then top with the moistened rice flour.Again top it with a second layer of plantain slices and grated coconut,cover with lid.

3.Place on cooker and steam cook until the steam comes out of the tiny holes on top of the lid for 5 minutes.Remove from cooker and invert on a plate and serve.

Gobi 65

Ingredients

• Cauliflower - 1/2 of a medium
• Corn flour - 4 tblsp
• Curd - 2 tblsp
• Baking powder - a pinch
• Red chilli powder -  2 tsp
• Ginger garlic paste - 1/2 tsp
• Curry leaves - A sprig 

Preparation

1.Separate the cauliflower into small florets, boil water with salt and turmeric powder, keep the florets inside this water covered until it is parboiled. Drain water completely.

2.Mix curd,corn flour,cooking soda,salt,red chilli powder and ginger garlic paste to make a thick batter.

3.Heat pan with oil enough to deep fry. Dip florets in batter and deep fry until golden brown and crisp in medium flame. Drain in paper towel,add the curry leaves and serve hot.

Beef Vindaloo

Ingredients

• Beef – 1 kg 
• Onions – 3, chopped
• Tomatoes – 2, chopped

To grind

• Chilly powder – 1.5 tbsp
• Kashmiri chilly powder – 2.5 tbsp
• Pepper powder – 1 tsp
• Garam masala – 1 tsp
• Turmeric powder – 1/2 tsp
• Mustard seeds – 2 tsp
• Fenugreek seeds – 1/4 tsp
• Cumin seeds – 1/2 tsp
• Ginger-garlic paste – 2 tbsp
• Sugar – 2 tsp
• Vinegar – 2 tbsp

Preparation

1.Grind the ingredients to a fine paste. Add this paste to the beef pieces. Add salt and mix well. Keep aside for 1 hour.

2.Heat oil in a pressure cooker and fry the onions till light brown in color. Add tomatoes and fry till oil separates.

3.Add the marinated beef and fry for a minute. Add 1/2 cup of water and mix well. Cover and cook on a low flame till done.

4.Once it is cool, open the lid and simmer for 5 minutes, till the gravy is thick.

Strawberry Mousse

Ingredients

• Fresh Cream - 1/2 cup
• Strawberries - 10
• Sugar - 2 tbsp 

Preparation

1.Take fresh cream in a bowl and whip till soft peaks forms.

2.Chop strawberries roughly and add it to a blender along with sugar and blend it to a puree.

3.Reserve little puree and add the rest to the whipped cream. Whisk it well until the strawberry puree is well blended.

4.In the serving glass add a tbsp of reserved strawberry puree. Then add the mousse till the rim of the glass.Refrigerate it at least for an hour.Serve chilled and garnish with strawberry pieces.

Meat Rolls

Ingredients

• All purpose flour – 2 cups
• Egg – 1
• Egg-white – Of 2 eggs
• Bread Crumbs – 1/2 cup 

For filling 

• Chicken/ beef –  250 gm
• Ginger – 1 tsp minced
• Garlic – 1 tsp minced
• Pepper powder –  1 tsp
• Chilli powder - 1/2 tsp
• Garam masala –  1/2 tsp
• Salt – To taste

Preparation

1.Marinate meat with salt, turmeric and pepper powder for 30 minutes and cook in a pressure cooker. Mince when it cools down.

2.Heat oil in pan and add minced ginger, garlic. Saute for a minute and add the minced chicken. Add  pepper, chilly and garam masala. Mix well and switch off.

3.Beat the egg well and add the flour, salt and water to make a batter. Make thin dosas with the batter.

4.Fill the top end of the dosa with 1 tbsp of the filling and fold the top end of the dosa over the filling. Now fold the right and left sides towards the centre.

5.Now start rolling down to form a tight roll and seal the bottom end with some batter. Be careful not to tear the dosa.

6. Dip them in beaten egg-white and then in bread crumbs. Deep fry in hot oil at medium heat until golden brown.

Payyoli Chicken Fry

Payyoli is a place in north Malabar coast of Kerala. The preparation of chicken fry is bit different and the dish is very popular too.

Ingredients

• Chicken - 1/2 kg
• Ginger Paste - 1 tbsp
• Lemon juice - 1 tbsp 
• Kashmiri chilli - 8
• Grated Coconut - 1 cup
• Green chilli - 4

Preparation

1.Marinate chicken pieces with salt,lemon juice and half of ginger paste and keep it aside for 10 minutes.

2.Boil kashmiri chilly with enough water for 5 minutes and grind well to make a thick paste.

3.Again marinate chicken with ginger paste,3/4 part of kashmiri chilly paste and keep in refrigerator for 30 minutes.

4.Heat oil in a pan in high flame.When it gets hot, reduce the flame,add chicken pieces.Close the pan with a lid.Fry both side of the pieces till golden color.Take pieces from oil.


5.Mix the remaining chilly paste in grated coconut and fry in the same oil.Fry green chilly and curry leaves in same oil.Garnish chicken pieces with grated coconut,green chilly and curry leaves.

Tomato Pulissery / Thakkali Pulissery

Pulissery is a curd based side dish for rice and it is a popular dish in Kerala. It can be prepared with pine apple, mango, ash gourd,papaya etc. Here i have used tomatoes, so it is called tomato pulissery.

Ingredients

• Tomatoes - 2 
• Coconut - 1/2 cup
• Green chillies - 2
• Shallots -  2 
• Cumin seeds - a pinch
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Beaten Yoghurt - 1/2 cup 
• Dried red chillies - 2

Preparation

1.Grind coconut along with cumin seeds,green chillies,shallots,salt with enough water to make a fine paste.

2.Boil tomatoes with little water, salt,turmeric powder and chilli powder.

3.When the tomatos get cooked,add the coconut paste,mix and boil  until it gets little thick.

4.Add the beaten yoghurt to this and stir well in low flame.Do not let the yoghurt to boil.Stir well. Switch off the flame and keep it aside.

5.Season the mustard seeds with dried red chillies and curry leaves.Pour the seasoning to the curry.

Anchovy Fry / Netholi Fry

Anchovy is a small, common salt-water fish.  Anchovies are rich in protein, vitamins and minerals that help in maintaining good health.Omega-3 fatty acid, found in large quantities in anchovies, actually strips away unhealthy cholesterol.

Ingredients

• Netholi/Anchovy - 250 g 
• Chili powder  - 1 tbsp
• Turmeric powder - 1/4 tsp
• Lemon juice -  2 tsp
• Salt

Preparation

1.Clean fish with salt and wash several times.

2.In a bowl add chili, turmeric, lime juice,salt with little water to make a fine paste.

3.Marinate the fish in the paste for 5-30 minutes.

4.Heat oil in a pan and deep fry the fishes in a medium flame.

Potato Roast & Potato Stir Fry

Since the main ingredient is same i thought of putting it together.

Ingredients (Potato Stir Fry)

• Potato - 2 Cups (sliced into long pieces)
• Dry Red Chilly - 2 
• Shallots - 4
• Green Chilly - 2
• Curry Leaves - 1 sprig
• Grated  Coconut - 1/3 cup 
• Turmeric Powder - 1/4 teaspoon

Preparation

1.Mix together Coconut, Turmeric powder and Salt  well and keep aside.

2.Heat Oil in a pan and splutter mustard Seeds. Add Dry Red Chilly, Shallots, Curry Leaves and Green Chilly, fry till it starts to brown.

3.Add drained potato and saute for a minute. Add the Coconut mixture and cover it with Potato. Cover and cook till the potato is cooked. Mix everything really well.

Ingredients(Potato Roast)

• Potatoes - 3
• Turmeric powder - ¼ tsp 
• Red chilly powder - ½ tsp 
• Sambar powder - ½ tsp 
• Asafoetida - a pinch

Preparation

1.Boil the potatoes till they are just cooked. Peel the potatoes and dice them.

2.Heat oil in a pan, crackle the mustard seeds then add the curry leaves and saute.

3.Add the diced potatoes, sprinkle all the spice powders, asafoetida and salt. Stir well, so that the masala coats the potatoes well. saute for 5-6 mins on a low flame.

4.Stir in between  and turn off when it is crispy. Garnish with coriander leaves.

Ada Pradhaman

Ada Pradhaman is a traditional payasam and an inevitable part of Kerala Sadya. 

Ingredients

• Ada/Rice flakes – 100 gm
• Jaggery – 250 gm
• Ghee – 2 tsp
• Medium thick coconut milk – 2 cups
• Thick coconut milk – 1cup
• coconut slices – 1 tbsp
• Cashew nut/raisin – a handful
• Cardamom – 2, crushed

Preparation

1.Cook rice flakes in 2 cups of water, till it becomes soft. Strain  and wash it in cold water to remove the stickiness.

2.Add 3 tbsp of water to the jaggery & melt it. Strain the melted jaggery.

3.In a deep bottom pan, combine melted jaggery, cooked rice flakes and 2 tsp of ghee. Cook on medium heat till the mixture becomes thick. Add medium thick coconut milk.

4.Cook on medium  heat and stir in between. When the coconut milk reduce to half the quantity, add thick coconut milk and stir well. Cook for 5 minutes. Add crushed cardamoms, just before removing from the stove.

5.Heat 1 tsp of ghee in a pan and fry the coconut slices,cashew nuts and raisins. Add it to the payasam. Serve hot.

Bread Pudding

This is a simple recipe which is not using any oven/baking.

Ingredients

• Egg - 2
• Bread crumbs - 1 cup
• Vegetable oil - 1 tbsp
• Sugar  - 1/4 cup
• Vanilla essence - 1/2 tsp
• Maida - 1 tbsp
• Baking powder - 1/2 tsp
• Salt

Preparation

1. In a bowl mix bread crumbs, maida, salt  and baking powder.

2.In another bowl beat eggs with sugar until it becomes fluffy. Add vanilla essence, dry ingredients in other bowl  and mix well.

3.Add vegetable oil and mix until it combined well.

4.Heat a non stick pan on stove. Add 1 tsp ghee. Pour this batter and cook it for 15 -20 minutes in very low flame.

Grilled Chicken

Ingredients

• Chicken  - 5 pieces 
• Red chilly powder - 2 tbsp
• Fennel powder - 2 1/2 tsp
• Turmeric powder - 1/2 tsp
• Black pepper powder - 1 tsp
• Garam masala - 1/2 tsp
• Ginger garlic paste - 1.5 tbsp
• Lemon juice - 2 tbsp
• Curd - 2 tbsp
• Salt

Preparation

1.First wash the chicken pieces and drain it nicely. Then using a knife make 2-3 gashes on each pieces.

2.In a bowl take all powders,  garam masala, ginger-garlic paste, lemon juice, curd and salt and mix it to form a smooth paste. Then marinate the chicken drumsticks with this paste and refrigerate for 2 hours.

3.Preheat the oven at 180 degree. Meanwhile line the baking dish with aluminum foil and then grease it with oil. Then place the chicken on the baking dish and place it in the middle rack of the oven and bake it for about 35-40 minutes.

4.After the first 20 minutes, flip the chicken and continue baking. After baking, broil(cook in direct heat or grill) it for about 10 minutes. 

Nankhatai

They are shortbread biscuits and it is a popular sweet in India . 

Ingredients

• Maida - 1 cup
• Sugar - 1/2 cup, powdered
• Cardamom seeds,crushed - 1/2 tsp
• Ghee - 1/2 cup,melted 
• Baking soda - 1/2 tsp

Preparation

1.Preheat the oven to 180C.

2.Powder the sugar along with one cardamom and keep aside. Sift together maida and baking soda, keep aside.

3.Mix together the melted ghee and powdered sugar to a smooth paste.Add the flour 1 tbsp at a time and mix together to form a dough.Knead the dough with your fingertips until it starts to come together.

4.Rest the dough for about 1/2 an hour and then pinch off balls of same size and then roll them smooth and place on a cookie tray. Bake for 20 minutes.

Potato Masala / Puri Masala

This potato masala a great combination for puris and chapathis. This can be also used as a stuffing for sandwich.

Ingredients

• Potatoes - 2-3
• Onion - 1, thinly sliced
• Tomato - 1
• Green chilli -2 slit
• Turmeric powder - 1/4 tsp
• Urad dal - 1/2 tsp
• Curry leaves - few

Preparation

1.Pressure cook potatoes until soft. After it cools, peel the skin and mash it up well. Keep it aside.

2.Heat oil in a pan/kadai, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add thinly sliced onion, slit green chillies and curry leaves.

3.When onion turns pink, add finely chopped tomatoes, turmeric powder and saute till tomato gets cooked well.

4.Once the tomatoes are cooked, add 1.5 cups of water and salt needed.  Let the water boil. Then add mashed potatoes to the boiling water.

5.After adding the potatoes, keep it in medium flame and cook for another 3-4 minutes. Switch off the stove you can garnish with finely chopped coriander leaves.

Here you can find out the recipe of  Puri.

Marble Cake

This is my 250th post in my blog!! So we will continue with some sweet treat...Marble cake is a mixture of vanilla and chocolate. Marbling of two different batters makes it yummy and drooling!!

Ingredients

• All Purpose flour / Maida - 2 cups
• Baking powder - 1 tsp
• Butter - 100 gms, softened
• Powdered sugar - 1+1/4 cups
• Eggs - 2 
• Vanilla essence - 1 tsp
• Milk - 1 cup (luke warm)
• Cocoa powder - 2 tbsp

Preparation

1. Sift together maida and baking powder in a bowl.

2. In another bowl, combine butter and sugar. Add eggs and whisk well. Add the vanilla essence and milk and whisk together. Add the flour and whisk well till all ingredients are combined well and you get a smooth batter without any lumps.

3. Preheat oven to 180C and grease a cake tray.  Pour half of the cake mix in the tin.  Add the cocoa powder to the other half  in the bowl,and combine well.

4. Pour this cocoa mix on top of the vanilla layer in the cake tin . Using a knife or toothpick, swirl the batter to create a marbling effect.

5. Bake for 30-40 mins. Check if cake is done by inserting a  toothpick in the middle. Let the cake cool completely.

Egg Dosa

Ingredients

• Dosa Batter 
• Egg – 1 each for 2 dosa
• Tomato - 1
• Small onion - 5
• Green chilli - 1
• Salt

Preparation

1. Beat egg with chopped onion, green chilli, and salt and keep it aside.

2. Heat a flat tawa and grease it with oil. Pour the batter and spread it to a thin round.

3. Pour 3 tbsp of beaten eggs over it. Put some pieces of chopped tomato on the top.

4. Cover it with a lid and cook for 2 mins. Now flip it to the other side and cook for a min. Serve hot.

Banana / Pazham Bonda

Ingredients

• Wheat flour- 1 cup
• Sugar-1/2 cup
• Ripe Banana- 3 medium size
• Baking soda-1/2 tsp
• Cardamom powder-1/2 tsp
• Salt- a pinch

Preparation

1.Grind banana with sugar into a smooth paste.

2.Take a bowl with all other ingredients and add the ground banana.

3.Knead all the ingredients with little water to make soft thick dough. Keep it covered for 1/2 an hour.

4.Heat oil in a deep fryer. Take a spoonful of dough and fry until it become brown in color.

(or Wet palms with little water and make small balls and fry it in oil)

Blueberry Smoothie

Ingredients

• Blueberries - ¾ cup  
• Sliced Banana - ¼ cup
• Honey/sugar - ½ tbsp
• Curd - 2tbsp
• Milk - 1tbsp  
• Ice cubes - 2 (optional)

Preparation

1.Put all the ingredients in the blender and run it on high speed till smooth. 

Note : This may have a thick consistency, but we already have ice cubes in the mixture, that should give a slightly thin consistency. But if you do not want ice in the smoothie, you can add a few spoonfuls  milk, to get a good texture. 

Taro Root Chips/ Chembu Upperi

Ingredients

• Chembu / Taro root - 4
• Turmeric Powder - 1/4 tsp
• Salt
• Oil

Preparation

1.Peel the skin and cut taro into thin round slices. Mix salt in water and keep aside.

2.Heat oil in a pan. When it becomes hot put the slices. Stir in between.

3.When it is almost fried sprinkle salt water.

4.Remove from oil 

Chicken Dum Biriyani

Ingredients

For rice

• Basmati rice - 2 cups
• Water - 3 cups
• Ghee 2 tbsp
• Cinnamon - 1"sticks 
• Cloves - 4
• Pepper corn - 5
• Bay leaves
• salt

For chicken

• Chicken - 1kg 
• Onion - 2, sliced
• Tomato - 2, chopped
• Ginger garlic paste - 1 tsp
• Chilly powder - 3/4 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Pepper powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Cinnamon  - 1/2 "stick
• Fennel seeds - a pinch
• Cloves - 3
• Coriander leaves - 2 sprigs
• Mint leaves - 2 sprigs
• Curd - 1tbsp 
• Oil 2 tbsp
• Salt

To garnish

• Fried onion - 1 
• Cashews - 1/4 cup (fried)
• Raisins  - 1/4 cup (fried)
• Cilantro - 2 sprigs, chopped
• Mint leaves - 1 sprig, chopped
• Ghee - 1 tsp

Preparation

1.Wash and soak the basmati rice for 15-20 minutes.

2.Heat water in a vessel and add salt to it. Add in the cinnamon,cloves,bay leaves,pepper corn. Let the water come to boil .

3.Heat ghee in a wok and saute the rice for 5 minutes till its coated. Add the boiling water mix into it along with mint leaves. Let it cook till the water dries up.

4.Marinate chicken with chilly powder,turmeric powder,salt for a minimum half an hour.

5.Heat oil in a pan and fry the cinnamon,cloves ,fennel seeds and bay leaves. Saute onions till translucent and add ginger garlic paste ,stir till the raw smell disappears.

6.Add the chopped tomatoes and the spice powders. Add in the chicken.Mix and cover,cook till 15 minutes.

7.Uncover the lid and cook for another 10 minutes till the gravy thickens ,add the yogurt and cook till the chicken is done. Garnish with coriander and mint leaves.

8.In a heavy-bottomed vessel spread half of the chicken masala in the bottom. Top it with half of the cooked rice. Sprinkle fried onion, cashews, raisins, chopped mint, cilantro.Repeat the same.

9.Cover tightly with aluminium foil. Heat a large tawa at low heat. Place the biriyani pot and cook for 10  minutes. Switch off. Let it rest unopened for another 10 minutes in the biriyani pot. Mix gently.

Kadai Chicken

Ingredients

• Chicken - 500gm
• Coriander seeds - 2 tsp
• Cumin seeds - 2 tsp
• Black peppercorns - 6
• Whole dry red chillies - 6
• Ginger - 2 inch pieces
• Garlic - 15 cloves
• Ghee - 2 tbsp
• Oil - 2 tbsp
• Onion - 1 large
• Tomatoes - 2 large

Preparation

1.Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chillies, ginger and garlic to a fine paste.

2.Heat ghee and oil in a kadai, add onion and sauté till lightly browned.

3.Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes.

4.Add tomatoes and salt and continue to sauté till the tomatoes become soft. Add chicken and stir.

5.Add coriander leaves and the remaining coarsely ground spice powder and mix.

6.Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done.

Onion Poha/ Kanda Poha

It is a popular Maharashtrian breakfast recipe. It used to be made with onions. So it is called Kanda poha.

Ingredients

• Poha/Aval - 1.5 cup
• Onion - 1,large
• Turmeric powder - 1/4 tsp
• Peanuts - 2 tbsp
• Green Chilli - 1
• Sugar - 1 tsp

Preparation

1.Rinse the poha in water till they soften. Dry roast the peanuts in a pan till they become crunchy.

2.Add sugar, salt and turmeric powder to the poha and gently mix.

3.Heat oil in the pan.Crackle the mustard seeds.Add onions and saute them till they become translucent.

4.Add curry leaves and green chilies. Saute for a minute. Add the roasted peanuts and stir.

5.Add the poha and stir. Cover and steam the poha for 2-3 minutes on a low flame. while cooking stir every 1.5 minutes.

6.Switch off the fire and let the poha remain covered for 1-2 minutes.Sprinkle some lemon juice, coriander leaves(i didnt use it here) and grated coconut.

Blueberry Muffins

Ingredients

• All purpose flour/ Maida - 1 .5 cup 
• Blueberries - 1 cup
• Corn flour - 3 tbsp
• Plain yogurt - 1 cup
• Oil - 1/2 cup
• Sugar - 3/4 cup
• Baking powder - 1 tsp
• Baking soda - 1/2 tsp
• Vanilla essence - 1 tsp

Preparation

1. Pre-heat oven to 180 degree C. Sieve Flour/Maida with corn flour twice to ensure even mixing.

2.Mix curd and sugar in a bowl well. Add the baking powder and baking soda and let it rest for 2 – 3 minutes. Now mix oil and vanilla well to it. Add the flour one tablespoon at a time and mix well.

3.Wash the blueberries, pat dry it using kitchen towel/ tissue. Dust it with 2 tsp of flour  and add it to the mixed batter and mix evenly.

4.Line the muffin tray with liners and spoon 3/4th of the liner with the batter. Bake for  18-20 minutes or until a toothpick inserted comes out clean. 

Breadfruit / Kadachakka Thoran

Ingredients

• Breadfruit – 1.5 cups (cubed)
• Onion – 1 
• Grated coconut – 1/2 cup
• Turmeric powder – 1/2 tsp
• Chilly powder – 1 tsp
• Coriander powder – 3/4 tsp
• Garam masala powder  – 1 tsp
• Dry red chilies – 2, broken
• Curry leaves – 1 sprig

Preparation

1. Combine the grated coconut with turmeric powder, chilly powder, coriander powder and garam masala powder.

2. Heat oil in a pan. Splutter mustard seeds and fry dry red chilies and curry leaves. 

3.Add the breadfruit and onion along with the grated coconut mixture. Add enough water and salt. Cook covered at low heat until done. Once its done, open the lid and stir-fry until dry. 

Mutton Roast

Ingredients

• Mutton – 500g 
• Onion – 2 big
• Fennel seeds  – ½ tsp
• Green Chilli  – 2
• Ginger  garlic paste – 2 tsp
• Red chilli powder – 1 tsp
• Turmeric powder – ½  tsp
• Coriander powder – 2 tsp
• Garam masala – 1  tsp
• Curry leaves – few

To Marinate

• Red chilli powder – 1 tsp
• Turmeric powder – ½  tsp
• Coriander powder – 2 tsp
• Pepper powder – 1 tsp
• Lemon juice – 1 tsp
• Salt

Preparation

1.Mix all the ingredients to marinate. Add little water into it and make it to a paste. Add mutton pieces into it and mix well. Pressure cook it till mutton is cooked.

2.Heat oil in a pan and add fennel seeds, sliced onion and curry leaves. Cook with the pan covered and stir in between till onion turns brown.

3.Add ginger garlic paste, green chilli and cook for 2-3 min.

4.Add red chilli, turmeric, coriander powder, garam masala and cook for 2-3 min.Sprinkle little water if needed.

5.Add cooked mutton and mix well. Cook in medium flame by stirring in between till mutton is dry and becomes dark brown.

Pineapple Juice

Pineapple is an excellent source of manganese  and vitamin C. Juice can be prepared with less ingredients and it tastes delicious.

Ingredients

• Pineapple pieces - 1 cup
• Cold Water - 1/4 cup
• Sugar - As required(Adjust accoring to the sweetness of Pineapple)

Preparation

1.Scrap off the skin of the pineapple well and remove the hard core at its center. Cut it into small pieces.

2.Blend the pineapple pieces, sugar and water together in a blender. If you want you can strain it. strainer.

3.Add ice cubes and serve.

Green Peas Sir Fry/Thoran

Ingredients

• Fresh Green Peas – 1 cup
• Grated Coconut – 1/2 cup
• Cumin Seeds – 1/4 tsp
• Green chilly – 1 
• Chilly Powder –  1/2 tsp
• Turmeric powder – 1/4 tsp
• Curry Leaves – 1 sprig
• Dry Red Chilly – 2
• Shallots/small onion –  4

Preparation

1.Remove peas from its shell and clean them properly. Add these peas in boiling water along with salt.Cook till done and strain the water.

2.Grind coconut, green chilly, 2 shallots, 1/2 sprig of curry leaves, cumin seeds, turmeric powder, chilly powder and salt along with little water .

3.Heat oil in a kadai and splutter dry red chilly and curry leaves. Now add 2 sliced small onion and saute. Then add the coconut mix to this and saute for 5 minutes in low flame .

4.Finally add cooked green peas to this and mix well with the coconut.Stir for another five minutes in low flame.Check the salt .

Karimeen / Pearl Spot Fry

This is a fresh water fish and very tasty also. Recently it is declared as the official fish of Kerala. 

Ingredients

• Karimeen /Pearl Spot - 2 
• Chilly powder - 1.5 tbsp
• Black pepper powder - 2.5 tsp
• Turmeric powder - 1/2 tsp
• Ginger garlic paste - 2 tbsp
• Lemon juice - 1.5 tbsp
• Curry leaves 
• Salt

Preparation

1.Clean the fish and make 3-4 gashes on each side of the fish. 

2.Mix red chili powder, black pepper powder, turmeric powder, ginger garlic paste, lemon juice,salt and little water to a thick paste.

3.Marinate the fish with this paste and refrigerate it for about 1/2 an hour.

4.Heat coconut oil in a pan and layer curry leaves in the oil and then place the marinated fish on top of it and shallow fry in a medium-low flame. Then turn it around and fry the other side. When both sides of the fish becomes golden brown switch off.

Happy Onam

Onam is the state festival of  Kerala. It is the festival celebrated with most number of cultural elements such as Vallam Kali, Pulikali, Pookkalam, Thumbi Thullal, Atthachamayam etc.   

The celebrations begin within a fortnight of the Malayalam New Year and go on for ten days. Thiruonam day is the most important day of Onam.

The Onam Sadya is a very indispensable part of Thiruvonam and almost every Keralite attempts to either make or attend one. The importance of the feast to the Kerala's Onam celebration culture is captured in the famous Malayalam proverb "Kaanam Vittum Onam Unnanam" which means "One must have the Onam lunch even one is forced to sell his property" .

The feast is served on plantain leaves and consists of several dishes, including Banana Chips, Papadam, Thoran, Mezhukkupuratti, Kaalan, Olan, Avial, Sambar, Parippu curry, Erissery, Rasam, Kootu curry, Inchi curry, Pickle, Pulissery, Pachadi, Kichadi, Payasam, Banana and so on.

You can find out the recipes of Sadya here...

• Cabbage Thoran
• Payar Mezhukkupuratti
• Aviyal
• Sambar
• Parippu Curry
• Erissery
• Mambazha Pulissery
• Rasam
• Koottu Curry
• Inchi Curry
• Mango Pickle
• Moru Curry
• Beetroot Pachadi
• Paal Payasam
• Semiya Payasam

Enjoy the feast and have a great year ahead!!

Inchi / Ginger Curry

Inchi curry is a side dish mainly used in the traditional feast / sadya of Kerala. Ginger has many medicinal values also. 

Ingredients

• Ginger – 100 gm
• Tamarind – Lime size 
• Chilly powder – 2 tsp
• Jaggery – 2 tbsp
• Fenugreek powder – 1 tsp
• Hing  - a pinch

Preparation

1.Cut the cleaned ginger into thin slices. Fry them in coconut oil. Crush the fried ginger using a mortar and pestle.

2.Soak the tamarind in 1/2 cup of warm water and extract its juice.

3.Heat oil in a deep pan and splutter mustard seeds. Add curry leaves and saute for a few more minutes.

4.Pour the strained tamarind extract to it. Bring it to a boil and add chilly powder, fenugreek powder and hing. Now add the ground ginger and jaggery. Mix well. Check for salt.


5.Bring down the heat to low. Cook for another 10 minutes stirring in between and switch off. Adjust the gravy according to your consistency. 

Koottu Curry

Koottu curry is a prominent dish in the traditional Kerala Feast or 'Sadya'. It is a combination of some vegetables, chick peas and roasted coconut. Here goes the recipe.

Ingredients

• Raw plantain – 2, cubed
• Yam – 1/2 cup cubed
• Black chickpeas cooked – 1/2 cup
• Chilly powder – 1 tsp
• Turmeric powder – ½ tsp
• Jaggery – 3 – 4 tbsp
• Coconut - 1/2 cup
• Cumin Seeds - 1/2 tsp
• Pepper corns - 1tsp

For seasoning

• Mustard seeds – 1/2 tsp
• Dry red chillies – 2 – 3
• Curry leaves – 1 sprig
• Grated coconut – 1/4  cup
• Coconut oil – 2 tsp

Preparation

1. Soak the kadala / black chana in enough water for at least 4-8 hrs. Pressure cook it in enough water adding salt until it is fully done.

2. Add the raw plantain, elephant yam, chilly powder, turmeric powder, salt and enough water in a pan and cook till they are done. Add 3 – 4 tbsp jaggery and mix well.

3. Coarsely grind the grated coconut, cumin seeds and pepper corns in a mixer. Add this ground mixture to the cooked vegetables and mix well. Check for salt.

4.Cook until the raw taste of coconut is gone. Add the cooked chickpeas to the above mixture. Mix well. Cook for 3 – 4 minutes. Switch off.

5.In another pan add oil, pop mustard seeds, fry dry red chillies, curry leaves, grated coconut. Roast the grated coconut  till it is reddish-brown in color. Add the roasted coconut mixture to the curry and mix well.

Ulli Puli / Onion Curry

Ingredients

• Shallots  – 1 cup
• Tamarind – Lemon size (Soak it in 1/4 cup warm water and extract its juice.)
• Turmeric powder – 1/4 tsp 
• Chilly powder – 2 tbsp
• Fenugreek powder-  2 pinches

Preparation

1. Heat oil in a pan and saute sliced shallots adding little salt. Saute until onions turn light brown.

2. Bring down the heat. Add the turmeric, chilly and fenugreek  powder. Saute until the raw smell is gone.

3. Add the tamarind juice and bring to a boil. If the gravy is very thick, add little water. Check for salt. Switch off when it reaches a medium-thick consistency.

4. Heat oil in a small pan. Splutter mustard seeds and fry curry leaves. Pour over the curry.

Cucumber Juice

Cucumber is a powerful tonic for the skin, hair, and nails. Because cucumbers contain mostly water they are and excellent food to help cleanse and wash away toxins. Drinking cucumber juice helps you reach your recommended daily intake of vitamin K. It is a source of Calcium and Copper.

Ingredients

• Cucumber - 1 cup, chopped
• Chilled Water - 1/4 cup
• Sugar - 1 tbsp
• Ginger - a small piece

Preparation

1. Peel the cucumber and chop them up and transfer to a blender.

2. Add ginger,water and sugar and blend till it's nice and smooth.

3. Pour into glasses and serve.

Strawberry Ice Cream

Ingredients

• Fresh Cream - 100 gram
• Strawberries - 12, chopped 
• Condensed milk - 100 gram

Preparation

1.Put strawberries in a mixer and make it into a fine puree. Set aside.

2.Mix cream and condensed milk in a bowl and whip until it becomes thick.

3.Once it is thick, add in strawberry puree and fold gently. Pour the mix into freezer.

4.Once it is set, take it out and blend it again and keep it in freezer. Scoop and serve.

Green Salad

Green salad/garden salad is most often composed of leafy vegetables. Due to their low caloric density, green salads are considered a common diet food. Salad dressing consist of oil, an acid and seasonings. The ratio of oil to acid is often 3:1.

Ingredients

• Cucumber - 1
• Carrot - 1
• Iceberg  lettuce - 1/2 of one head
• Olive oil - 3tbsp
• Lime Juice - 1tbsp
• Pepper - 1tsp
• Salt - 1tsp

Preparation

1.Wash and shred the lettuce leaves. Slice carrot and cucumber.

2.Put these into a bowl.

3.Add dressing; pour olive oil and lemon juice, then add salt and pepper. Mix everything
together and serve.

Sweet Vermicelli Upma



Ingredients

• Vermicelli - 1 cup
• Water - 2 cups
• Curry leaf - 1 sprig
• Urid dal - 1/2 tsp
• Onion -1
• Red chilly -1
• Sugar - 1.5tsp
• Ghee- 3 tsp

Preparation

1.Boil water and add sugar and a pinch of salt. Add 1tsp of ghee in a pan and roast the semiya till light brown.

2.Heat 1tsp of ghee in a pan and add mustard seeds. When it splutter,add urid dal.

3. Add curry leaf, red chilly and chopped onion. Fry it for some time. Add semiya and mix it well. Then add boiled water.

4.When it cooked well and water evaporates, switch off the flame. Serve it hot.

Chembu puzhungiyathu / Boiled Malanga

Ingredients

• Chembu/ Malanga -4
• Salt
• Water

Curd Chutney

• Shallots - 3
• Grated coconut - 1/2 cup
• Green Chilly - 2
• Curry leaf -1/2 sprig
• Curd - 1/4 cup
• Salt

Preparation

1. Peel the skin of chembu (Malanga). Wash and cut into pieces.

2.Boil in plenty of water until they are fork tender. Add salt, cook for 2 more min then drain all the water(Take care not to overcook).

3.Grind coconut, green chilly, curry leaf, shallots together. Add curd and salt to this. Chutney ready.

Egg Roast

Ingredients

• Eggs – 3
• Onion – 2 thinly sliced
• Tomato – 1, chopped
• Ginger-garlic paste – 1 tsp
• Green chilies –  2, slit
• Turmeric powder – 1/4 tsp
• Kashmiri chilly powder -  1 tsp
• Coriander powder – 1 tsp
• Pepper powder – 1/4 tsp
• Garam masala powder – 1/2 – 1 tsp
• Curry leaves – 1 sprig
• Mustard seeds – 1/2 tsp
• Salt – To taste

Preparation

1. Boil the eggs in water until they are done. Rinse under running water and remove their shells. Cut them into halves. Keep aside.

2. Heat  2 tbsp oil in a wide pan at medium heat and splutter the mustard seeds. Add  sliced onion and little salt. Saute until onion turns transparent.

3.Add ginger-garlic paste, green chilies and curry leaves. Continue to saute until onion turns golden. 

4.Now add all the masala powders. Stir for 20 – 30 seconds until their raw smell leaves and oil separates. You can sprinkle a little water to avoid the masala powders from getting burnt.

5.Next add the chopped tomatoes and enough salt. Cook for 3 – 4 minutes until they get completely mashed up and oil separates.

6.Add 1/4 cup hot water. Mix well and taste-check for salt. Now add the egg halves. Mix them carefully with the masala. Cover with the lid and cook for one minute at very low heat. Switch off. Egg roast goes well with appam, idiyappam and chapathi

Meat Stir Fry / Irachi Thoran



You can use any meat and proceed the same way. Here I have used beef. This can be used as an item for lunch box.

Ingredients

• Cooked and Shredded Beef - 1/2 kg
• Dry Red Chilly - 2
• Shallots sliced- 2 big
• Ginger- 1 small piece (chopped)
• Curry Leaves - 1 Sprig
• Garam Masala Powder - 1/2 Teaspoon
• Black Pepper Powder - 1/4 Teaspoon

To grind

• Grated Coconut - 1/4 cup
• Shallots- 2
• Green Chilly -1 big
• Garlic- 1 big
• Turmeric Powder - 1/2 Teaspoon
• Salt

Preparation

1.Grind all the ingredients  slightly and keep aside.

2.Heat Oil in a pan on medium heat and splutter the mustard seeds.

3.Add Dry Red Chilly, Shallots, Ginger and Curry Leaves and saute till golden brown.

4.Add the minced Meat and saute for a minute. Put the Coconut mixture in the middle and cover it with the meat.

5.Cover the pan, lower the heat and cook it for 3-5 minutes.

6.Open the pan and mix everything; add Garam Masala Powder and Pepper Powder. Mix everything together and saute for a minute  and switch off the heat.

Kaipola / Plaintain Cake



It is one of the most authentic Malabar dishes. It is known to be made during Iftar parties. It is very easy to make with very few ingredients.

Ingredients

• Ripe Plantain - 2
• Egg - 2
• Sugar - 2 tbsp.
• Cardamom powder - 1/4 tsp
• Cashew / Raisin - few

Preparation

1. Peel the plantain and cu into small pieces.

2. Put eggs, sugar and cardamom powder in a bowl and whisk them well.

3. Heat ghee in a pan, fry the nuts and raisins and keep aside.

4. In the same pan add plantain pieces and saute well. Pour the egg mixture into this and add nuts and raisins evenly.

5. Cook it in a low flame for 15 minutes. Remove from flame and cut into pie shaped pieces.


 

Cherry Ice Cream

Ingredients

•  Cherries- 1 cup
•  Sugar- 1/4 cup
•  Condensed milk- 1/4 cup
•  Whipping cream- 250 ml

Preparation

1.Wash the cherries and remove the seeds.

2.In a pan add the cherries with sugar and cook. The sugar starts to melt and within 5 minutes you will get a thick sauce.

3.Remove from flame and allow to cool and puree the cherry sauce in a blender.

4.Transfer the condensed milk and the whipping cream into a bowl and whip it. Now add the strained cherry sauce and mix well.

5.Transfer the cream mixture into a freezer safe bowl. Close it tightly and allow to freeze for an hour inside the freezer. Take it out and whip it once again and close the bowl and keep inside the freezer.

Apple Pear Smoothie



A delicious summer treat!!

Ingredients

• Green Apple - 1
• Pear - 1
• Ginger - 1" piece
• Water - 2 tbsp

Preparation

1.Cut the fruits into chunks.

2.Add the fruit chunks into the blender.

3.Blend the fruit pieces and the ginger with water.

Sweetened Rice Flakes / Aval Nanachathu

Rice flakes are easily digestible form of raw rice. Lot of dishes can be made with this.

Ingredients

• Aval / Rice flakes – 1 cup
• Grated coconut –  1/2 cup
• Jaggery – 1/4 cup
• Cardamom powder – 1 pinches 
• Milk - 2tbsp

Preparation

1.Combine the first three ingredients well using your fingers until the rice flakes are soft and wet.

2.Sprinkle milk. Add cardamom powder and mix well.

3.Keep aside for at least 15 minutes and serve.

See the recipe of  Aval Vilayichathu

Pepper Chicken

As  the name suggests, the main ingredient is black pepper itself. Instead of using powder, try freshly crushed peppercorns.

 

Ingredients

• Chicken - 500gms

For Marination

• Pepper powder - ¼ tsp
• Lemon juice - 1 tsp
• Salt

For Masala

• Onion - 2, sliced
• Ginger & garlic - 2 tsp each, grated
• Greenchilli - 2, slit lengthwise
• Whole Black pepper - 1¼ tsp
• Garam masala - ½ tsp
• Fennel powder - ¼ tsp
• Turmeric powder - ¼ tsp
• Chicken/meat masala - ½ tsp (optional)
• Soya sauce - 1 tsp
• Tomato sauce - 1 tsp
• Curry leaves
• Coconut oil
• Salt

Preparation

1.Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice. Crush the whole black pepper.

2.Heat oil in a pan & add sliced onion. Let it brown. Add grated/crushed ginger and garlic, green chilli and curry leaves. Let it cook till the raw smell goes.

3. Add crushed pepper, turmeric powder, garam masala, fennel powder and chicken/meat masala (if using). Mix well. Cook for another 2-3 mins. Add soya and tomato sauce/ketchup. Mix well.

4.Add ¼ cup water and salt and mix well. Add marinated chicken pieces. Combine everything well and make sure that chicken pieces are coated with masala. When chicken starts changing the color add ½ cup water & mix well. Let it boil.

5.When it boils, reduce flame and cover and cook it till the chicken is done. Check in between, give a stir and add more water only if required.

6.Once the chicken is done, remove the lid, add some curry leaves and continue cooking for another 5-7 mins on low flame, just to roast it a little more. Remove from fire. 

Omelette

You might be wondering why i'm posting such a simple recipe. This might be the first thing all of us tried and succeeded in kitchen for the first time. Depending on the places, the taste and preparation varies. This is a Kerala version of omelette.

Ingredients

• Egg - 2
• Green Chilly - 1
• Shallots - 5
• Ginger - 1/4 tsp
• Coconut - 2 Tbsp
• Curry leaves - 1 sprig
• Salt

Preparation

1.Finely chop the onion,ginger and chilly.

2.Break the egg and add the chopped onion, ginger,chilly, grated coconut, curry leaves and salt. Beat it well.

3.Heat oil in a pan and pour the egg mixture and slowly spread it. When one side of it is cooked well, turn it upside down and cook the other side well.