Thursday, June 3, 2010

Manga chammanthy / Raw Mango Chutney - Kerala Style

Oh! The mere mention of this dish brings more than enough saliva in my mouth to start drooling! You know, this has got the nostalgic emotion attached along, cuz my mom used to make manga chammanthy for us during mango season when it is available in abundance in our ancestral home. And that usually, is during our summer vacations. It is so easy to prepare and when she makes this, we just don't ask for any other side dish along with rice. She makes this chutney and gives us an egg omelette and by then, we would've reached cloud 9!

Ingredients :

Raw Mango(medium) : 2 nos.
Grated coconut : 1 cup
Shallots : 7 nos.
Green chilly : 5 nos.
Ginger : 2 inch piece
Curry leaves : 2 nos.
Salt : as required
  • Peel off the mangoes and cut them into small pieces for grinding to become easier.
  • Peel off ginger and cut into small pieces.
  • Grind all the above ingredients in a blender without adding water to a coarse to fine paste. Check salt and add more if required.
  • Serve with plain rice or dosa.
Note : For effective grinding, put shallots, ginger and green chilly first and then the rest of the ingredients.
Remember, just 2 curry leaves is required, not 2 sprigs of curry leaves!

Monday, May 31, 2010

Egg Uthappam

Hope u guys liked the tomato onion uthappam which has been posted earlier along with dosa batter. Today, I've got another version of uthappam which is similar to the former, difference being in adding egg instead of tomato n onion.

Ingredients :

Dosa batter : 1 cup
Soda powder : 1/4 tspn
Egg : 2 nos.
Finely chopped shallots : 7 nos.
Green chilly : 2 nos.
Coriander leaves : a bunch
Salt : as required
Ghee : 2 tbspn
  • Pour dosa batter onto a bowl and take 1/2 a spoon of the batter and add 1/4 tspn soda powder and required salt. Mix well with ur finger. 
  • Pour the batter in the spoon to the batter in the bowl and mix evenly. Keep aside for half an hour.
  • Beat the eggs along with finely chopped shallots, chopped green chillies and required salt.
  • Heat an iron griddle or dosa griddle under medium flame. Once hot, pour a tspn of gingelly oil (nallenna) and grease the whole griddle with half an onion or a thick clean cloth.
  • Pour a spoonful of batter and widen the circumference of the dosa by moving the spoon in a spiral manner. Donot make a too thin dosa for uthappam; like that of masala dosa or ghee roast, it should be thicker than that.
  •  Pour the egg mix evenly over the dosa and you may add a little chopped coriander leaves also over it. 
  • Pour ghee/butter evenly over dosa. After about 1 minute, turn the dosa over and press it with the spatula (chattukam) and turn over again until both sides have been cooked and turned golden brown and shiny. Add more ghee or dalda to the other side too for richness and crispiness. 
  • Serve hot with sambar or chutney or just like that without any side dish.. trust me, its different and yummy!  
Note : Please refer to the earlier uthappam post for preparation of dosa batter.

Spicy Scrambled Eggies!

You guys would be very familiar with the plain scrambled egg na, where we beat egg along with required salt, finely chopped onions and green chilly and scrape the eggs. But I feel, this recipe is way too plain n not happening now a days! Hence, I tried a spicy version n this is the outcome! Eventhough it's not got its roots in Kerala, people here has made it a common dish for its simplicity and also, kids would prefer different versions of egg than the common hard-boiled version. While trying this, you can reduce spiciness for your kids. 

Ingredients :

Egg : 2 nos.
Finely sliced onion : 1 no.
Shallots : 3 nos.
Turmeric powder : 1/4 tspn
Pepper powder : 1/2 tspn
Mustard seeds : 1/4 tspn
Chopped red chilly : 2 nos.
Curry leaves : 1 sprig
Finely chopped green chilly : 1 no.
Coriander leaves : 1 sprig
Salt : as required
Butter / Coconut oil : 1 tbspn
  • Beat the eggs along with finely chopped green chilly and finely chopped shallots.
  • Take a non stick pan and pour oil onto it. Add mustard seeds and allows it to splutter. 
  • Add chopped red chillies and curry leaves and saute well for a minute under medium flame.
  • Add finely sliced onion along with a little salt and turmeric powder and saute until the onion turns slightly brownish.
  • Add the beaten egg and reduce the flame; sprinkle pepper powder over the egg; and then finely chopped coriander leaves, allow it to set for a minute.
  • Scrape the egg with a spatula/wooden spatula and sprinkle required salt after checking taste.
  • Scramble it until its just getting set. Serve hot with chappathis.
  • Its even a perfect snack!
Note : Add butter instead of oil for better taste n aroma. 

Wednesday, May 26, 2010

Puffy Poori

Pooris are my favourite eventhough they are full of oil; I admit I can't deny them.. Actually, these are a specialty of North Indians, but Keralites are also not bad at making pooris. I would suggest you do not consume poori late night cuz that might cause you heart-burn and also gift u a bad sleep. Anyways, try this out, sure this will turn out awesome!

Wheat flour : 2 cups
Ghee : 1 tbspn
Salt : as required
Warm water : less than 1 cup
Vegetable Oil : for deep frying
  • Add salt to wheat flour and mix well. Add warm water and mix thoroughly using a spatula. 
  • Pour ghee all over the dough and knead with your hands until u get a smooth, slightly looser, sticky dough than that of chappathi. 
  • Cover the dough with wet cloth. Keep aside for about half an hour. 
  • Make small balls similar to the ones u make for aripathiri. Remember to grease your hands with a little ghee/oil since the balls tend to be sticky.
  • Take a chappathi/poori presser and grease both sides with ghee/oil. Press each of the balls between the greased sides of the presser to obtain a not too thin, round poori.
  • Pour oil in a kadai and wait until the oil gets very hot. Put a poori into the kadai from one side as you do to fry a pappad. Put the stove under medium to high flame. Adjust heat as required. 
  • Flip the poori after a few seconds and you'll know the poori is ready once it turns golden brown and puffs up. 
  • Serve hot with potato kurma or peas curry. Its better to serve hot since the pooris would loose the crispiness n puffiness after some time.
Note : You may add a little milk to the flour while kneading for better taste.

Injithair / Ginger curd recipe

Today, I've got injithair for u from the onam menu which is best to have along with a heavy meal, to get rid of gas trouble, good for your stomach. This is one of the oldest recipes of Kerala,considered equivalent to 1000+ curries . Usually, just one spoon of injithair is served along with sadyas.. Guys, thats more than enough for the magic work of inji which I mentioned earlier! This is very easy to prepare, need not much ingredients, yet tasty. Goes best with rice.

Ginger : 1/4 cup
Grated coconut : 1/2 cup
Green chilly : 1 no. (if required)
Thick curd : 1 cup
Salt : as required
  • Finely grind ginger n grated coconut together.
  • Take the ground ingredients and pour it onto a bowl. Add thick curd along with required salt and mix well. Add more curd depending upon your preferences.
Note : If you are towards the spicier side, you may add 1 green chilly along with ginger n grated coconut and grind them together.

Saturday, May 22, 2010

Sausage dry roast

Now, I really don't know whether there is any recipe of this name, which obviously points to the fact that its been discovered by me lately. My hubby is a big fan of sausages, be it chicken or mutton and he prefers it to be given during breakfast along with the main course. Though he usually prefers it to be fried with a li'l oil, I was sort of thinking of getting 'out of the box' n making something unusual, get something appealing, and this, guys, is the outcome. Check it out, and u r gonna love it!

Ingredients :

Chicken/Mutton sausage : 250g
Onion : 1 no.
Turmeric powder : 1/2 tspn
Chilly powder : 2 tbspns
Coriander powder : 1 tbspn
Pepper powder : 1 tspn
Fennel seeds powder : 1 tbspn
Garam masala : 1/2 tspn
Coriander leaves : not more than a handful
Coconut oil : 3 tbspns
Salt : as required

Coarsely grind the following;

Shallots : 10 nos.
Green chilly : 7 nos.
Ginger : 1/2 inch piece
Garlic : 10 pods
  • Take a heavy bottomed pan and pour a tbspn of oil. When hot, put the sausages cut into 1 inch pieces and saute for a minute. Remove from oil and keep aside.
  • Add the coarsely ground ingredients and saute under medium flame until the raw smell goes off.
  • Finely chop the onion and add it to the pan. Add turmeric powder and a little salt and saute until it turns transparent.
  • Add chilly powder, coriander powder, fennel seeds powder and pepper powder along with a tbspn of oil and saute well for a few minutes under low flame. Check salt, add more if required.
  • Add the sauteed sausages and garam masala and mix well. Add the remaining oil and saute under medium flame.
  •  Add chopped coriander leaves and mix well. Goes well with jeera chappathi and any chappathi, puri or batura.
Note : I would suggest that after frying the sausage in a little oil, see if you like the taste. This suggestion cuz different sausages taste different and the one you like might be disliked by another, so choose for yourself and then make this dish.

Thursday, May 20, 2010

Okra / Vendakka Pachadi

Yet another okra recipe, which brings the 'nadan' lunch taste to your tongue, stimulating your taste buds! Oh! am beginning to luv this vegetable! Earlier, I thought of this one as a sticky, messy veg, used only in sambars. Anyways, these new variations are taking okra to a different level, its not at all messy now a days;)! This is from the onam menu which is just perfect with rice! So, here comes a simple Kerala recipe to be added to your lunch menu. Try it out!


Okra / Ladies finger : 15 nos.
Coconut oil : 1 tbspn
Yogurt / thick curd : 1/2 a cup
Salt : as required

For seasoning, we require, 

Coconut oil : 2 tbspn
Grated coconut : 3 tbspn
Mustard seeds : 1/2 tspn
Red chilly : 2 nos.
Shallots : 5 nos.
Curry leaves : 2 sprigs

Finely grind the following;

Grated coconut : 1/2 a cup
Green chilly : 2 nos.
Ginger : 1/2 inch piece
Mustard seeds : 1/4 tspn
Jeera seeds : 1/4 tspn
  • Clean okra and cut off both the tips. Cut the okra into thin pieces as you do for okra stir fry and keep aside.
  • Take a non-stick pan and pour 1 tbspn oil to it; fry the okra pieces along with a little salt until crisp.
  • Take the pan again, pour the remaining oil. When hot, add the mustard seeds and allow to splutter.
  • Add chopped shallots followed by grated coconut, red chillies cut into two and then add curry leaves and saute very well under medium flame. 
  • Take a bowl and pour the yogurt into it along with ground coconut and then add the fried okra.
  • Once seasoning is done, pour this to the bowl containing the remaining ingredients and cover it for a minute. 
  • Mix everything together; check salt and add if required.
Note : You may increase the amount of yogurt and okra if required, for richness.

Tuesday, May 18, 2010

Crispy French Fries

Millionaires have been made and millions more have died from dependence on the simple, innocent potato. It reached its crowning achievement only once it had been paired with oil. The potato seems to us today to be such a staple food that it is hard to believe that it has only been accepted as edible by most of the Western world for the past 200 years (courtesy : 

This is one recipe which, though requires low-priced ingredient but still is one of the highly priced, most sort-after snacks..I'm sure most of those naughty kids at our homes would run away from nutritious food but would snatch french fries if given; right?! Hence, I tried this one and trust me, its terrific! and you can save a lot of money too..


Potato : 3 nos.
Vegetable oil : for deep frying
Salt : as required
  • Peel off the potatoes, slice them in length to the thickness of 1/2 an inch each and keep aside.
  • Pour oil to a kadai or heavy bottomed pan. When hot, add the sliced potatoes gradually under medium flame. 
  • Fry them until it turns slightly brownish and put them over some tissue papers to drain off the excess oil.
  • Sprinkle salt as required and serve hot. 
  • You may store them after about 5 minutes in an airtight container.
Note : You may add 1/2 a tspn of turmeric powder and/or a little cornflour to the raw potato slices and then deep fry them for a different version of french fries.

Monday, May 17, 2010

Ari palaada (Rice pancake)

This one s again an easy dish which works perfectly as an add-on to the breakfast or dinner menu.. Require very less time n ingredients.. I have seen this made mostly among South Keralites.. check it out n enjoy! Yummelicious!!!


Raw rice (Pachari) : 1 cup
Coconut milk : 2 cups
Salt : 3/4 tsp or as required
  • Finely grind raw rice along with coconut milk until smooth.
  • Add required salt and mix well.
  • Our aripaalada batter would require a very loose, watery consistency and for that, add more coconut milk if required.
  • Heat a non-stick tawa and pour a big round spoonful of the batter and tilt circularly to spread it all over.
  • Cover with a lid and allow it to cook under medium flame.
  • Once cooked, fold it once to make a half-circle and then again to make a quarter circle.
Serve hot with beef ularthiyathu, chilly chicken, fried chicken or mutton pepper fry and the vegans can go for tomato roast or Cauliflower fry.This tastes great even without a side dish and trust me, you would luv it!

Note : You can find another type of paalaada under softy delicate pancakes.

Wednesday, May 12, 2010

Plain Aripathiri (Rice paratha)

If u remember, I've posted another variety of aripathiri under the label, Sunday Funday much earlier in this blog.. Now this one includes a li'l more effort & time and why not, its worth the effort! Am sure most of us have been hearing about aripathiri for a long time, especially from your muslim friends, especially malabar keralites n neighbourhood however, have not taken the chance to prepare it, right..? try it out for once and am sure, your hubby wouldn't let you sit idle again! Oh!! am I scaring you..? hey, its not hard if you find making chappathis easy:)! Anyways, try it out n make ur hubby spellbound!


Roasted rice flour : 1 cup
Salt : 1/2 tspn or as required
Water : 2 cups
  • Boil water along with salt in a bowl. Once really boiled, reduce flame and add rice flour gradually and mix thoroughly using a spatula to make a smooth dough. Remove from flame, keep aside to cool.
  • Once cool, knead thoroughly with your hands to avoid lumps. Remember, consistency of the dough would be similar to that of chappathi or even a bit more loose. 
  • Make small balls out of it as you do for chappathi.
  • Take a chappati/poori presser, coat both sides with a little oil and press each of these balls to obtain an 'uncooked aripathiri' hich would resemble the size of a poori.
  • Take a chappathi roller (chappathi palaka) n roll each of the pressed aripathiris to make it even slimmer n softer resembling a chappathi. You may sprinkle a little rice flour over the aripathiris and then roll them to a bigger size.
  • Heat a tawa and put the pathiri on it turning occasionally until it puffs up and gets cooked. Its advisable to press them occasionally for quick cooking and softness. 
  • Remove the aripathiri once cooked and wipe the tawa off the charred flour with the help of a dry cloth. 
Goes best with potato curry, chicken curry, mutton curry, veg korma, etc... !!!

Saturday, May 8, 2010

Masala - e - eggs!

This is one of the oldest n easiest snack I've ever made.. a super hit discovery of moms in South Kerala it seems.. The idea is not mine; after marriage, its bigM, my husband who told me about this snack and he gave me the recipe. His moothumma used to make this snack for him n his bro during summer vacation visits to her house.. and that taste has influenced him so much that he still asks me to make those during tea-time, occasionally though.. 

Ingredients :

Hard-boiled eggs : 5 nos.
Turmeric powder : 1/2 tspn
Chilly powder : 2 tspn
Pepper powder : 1 tspn
Salt : as frequired
Curry leaves : 1 sprig
Coconut oil : 3 tbspn
A little water for marination
  • Mix all the ingredients (except eggs) with a little water to make a smooth fine paste. 
  • Make vertical slits over the eggs and apply the paste evenly. Keep aside for an hour.
  • Take a heavy bottomed pan and pour oil; when hot, fry the curry leaves and keep aside.
  • Deep fry the eggs under medium flame until the eggs turn brownish in colour.
  • Garnish with fried curry leaves n serve HOT!
Note : You may use the egg of hens, ducks or of quails (kaada).

Friday, May 7, 2010

Maida Halwa

Halwa is the speciality of my Kerala, especially North Kerala. Calicut(Kozhikode), which is a district in North Kerala, known for halwa.. People from around the world come over here n buy kozhikodan halwa in bulk n take home or overseas. Though there are different types of halwa made by experts from around Kerala, I am bringing to you the most easiest one. Remember that for any halwa, funda is, stir continuously to avoid forming lumps, for that great yummy halwa!
Ingredients :

Maida / All purpose flour : 1 cup
Sugar : 2 cups
Ghee : 1 cup
Cardamom powder : 1 tspn
Ghee roasted cashews&raisins :1/2 a cup
Yellow/orange colour : a pinch if required
  • Take a bowl of water and mix maida along with food colour to it thoroughly without forming lumps to a thick consistency similar to that of dosa batter.
  • Pour 2 tbspn ghee to a heavy bottomed pan/kadai and when hot, pour the maida batter, stirring continuously under low flame, without forming lumps.
  • When it gets tighter n smooth, add sugar and mix well.
  • Keep on stirring and pour ghee through the sides of the pan gradually until it rolls off through the sides smoothly. 
  • Check sweetness n add more sugar if required. When it starts to melt, you'll see that the consistency gets a bit looser, hence, stir again continuously.
  • Its the right consistency when the ghee separates or starts showing over the halwa.
  • Now, add cardamom powder, roasted cashews n raisins and mix well. 
  • Remove from flame and transfer to an airtight container greased with ghee. Cut into pieces and have them once cool.
- You may even add ghee roasted maida to water n mix well instead of plain maida.
- You would know it is the right consistency when its not sticking to your hand and can be rolled between your fingers.
- Refrigerate to keep the halwa afresh for 2-3 days.

Thursday, May 6, 2010

Nadan meen curry / Fish curry

Meen curry is a regular of almost every household in Kerala I guess.. n why not, when we get fresh n 'pidakkunna' fish over here and also it goes well with rice, our main staple. There are different recipes for simple fish curry; however, I am gonna give you one way of making easy fish curry, without roasting coconut n all..You may use any fish for this recipe however, I like it best using seer fish or king fish (naimeen/ayakoora) or pomfret (aavoli) or Indian mackerel (ayala).

Ingredients :

King fish : 8 medium sized pieces
Fenugreek (uluva) : 1/2 tspn
Curry leaves : 2 sprigs
Salt : as required
Coconut oil : 3 tbspn
Raw mango : 1/2 a mango

Grind the following together with a little water to make a smooth paste;

Coconut : 11/2 cups
Turmeric powder : 1 tspn
Chilly powder : 2-3 tbspn
Shallots : 15 nos.
Green chilly : 5 nos.
Tamarind(puli) soaked in water: ball to the size of half a lemon is to be soaked
  • Take a manchatti / claypot (meenchatti). When hot, add 2 tbspn coconut oil and then add fenugreek n saute for a while under medium flame until you get that smell of uluva.
  • Add the ground paste and saute thouroughly. Add about 1 cup of water and required salt. Add mango cut into vertical pieces like you do for aviyal.You may replace mango with diced tomato(1 no.) if you wish.
  • When its starts to boil, add the fish pieces gently into the pot and then the curry leaves and cook covered until the fish pieces become tender. Add the remaining oil through sides of the pot.
  • Check sourness, add more tamarind water if required acc. to your choice. 
  • Check salt, add more water or if too loose a consistency, cook uncovered for some more time to match the consistency of your choice. And be ready to have your lunch baby!
- Remember, if fenugreek seeds exceed its required amount, its more than enough to spoil the curry; hence, never exceed the limit with the expectation that the curry will turn out to be more rich n tasty. 
- Keep in mind that stirring frequently with spoon would reduce the taste of the curry and also might break the fish pieces. 
- The older your fishpot, the greater would be your fish curry.
- You may even add split drumsticks cut into 3 inch pieces to add-on to the taste. 
- Its best to use an arakallu (grinding stone) to grind the ingredients for THE right taste. 
- Adding tomato or mango increases the sourness, its almost equivalent to adding tamarind.

Monday, May 3, 2010

Yummy milk shake - mom's version!

Remember, during college days, almost everyone wud've given treats n taken, and often, that wud b milk shakes, puffs, sandwiches, samosas, cool drinks, etc.. right? it was quick that milk shakes took the place of cool drinks and became an instant hit.. Even though u had to spend much more than cool drinks on shakes, u wud, for the yummy delicious shakes isn't it?.. and thats how we started getting different versions of milk shakes at home.. A shake called 'sharjah'(cant guess how the name came up!) was the first hit acc. to my memory.. That used to be white in colour and my mom 'discovered' this recipe to replace sharjah, and I luv this, try out, it has mother's love in abundance :)...

Ingredients :

Frozen milk : 1/2 a litre pack
Sugar : 7 tbspns
Horlicks : 5 tbspn
Ripe bananas (njalippoovan, the ones u find in wedding receptions): 3 nos.
Crushed groundnut : 100g
Vanilla essence : 1/4 tspn
5 cubes of ice
  • Dry roast groundnut and crush them along with sugar. 
  • Crush the frozen milk into small pieces to get it blended easily, preferably without opening the cover containing milk. Open and take out the crushed milk after its done.
  • Dissolve horlicks or any milk powder of ur choice in a little water separately and keep aside.Or u may just use condensed milk to save the process of dissolving in water.
  • Take the canister of ur blender and put bananas, each cut into two. Add crushed milk, groundnut sugar mix, dissolved horlicks, ice cubes and then vanilla essence over it, preferably in this order. Blend until the ice cubes get crushed, becomes frothy smooth n fluffy. Add more sugar if required. 
  • Garnish with dry fruits of ur choice, cut into small pieces or some cherry. OHHH!!! THIS IS HEAVENLY!!!
Note : May replace milk powder with bournvita or boost too to get a chocolaty flavour! I guess every keralite's mom wud have different versions of sharjah n abudhabi n all.. however, this one is also not too ordinary to be ignored! Guaranteed!

Friday, April 30, 2010

Cabbage Thoran - for the newly weds, neutral families and amateurs:)!

As one of my best friends' suggested, I'm thinking of concentrating on the basic recipes too a little bit more along with the new ones.. Now, regarding cabbage thoran, what can I say, it is considered to be one compulsory item in the basic menu of any Keralite's tiffin box, isn't it? which simply means its easy to make n also nutritious, which our moms would've aimed at while we were schoolgoers, right? a 'thattikkoottu'(prepared in rush without much effort) item as we Keralites would describe it, this one goes to all those newly weds and those away from home struggling to impress their hubbies :).. 

Ingredients :

Cabbage : 1 cup
Coconut oil : 2 tbspn
Mustard seeds : 1/2 tspn
Dried red chilly : 2 nos.
Curry leaves : 1 sprig

The following are to be mixed together;

Grated coconut : 1 cup
Sliced shallots : 20 nos. 
Finely sliced green chilly : 1 no.
Turmeric powder : 1/2 tspn
Garlic cut into tiny pieces: 5 pods
Crushed ginger : a pinch or about 1/4 inch piece
Cumin seeds(Jeerakam) : 1/2 tspn
Shredded curry leaves : 1 sprig
  • Mix the aforesaid ingredients (starting from grated coconut) thoroughly with your hands and keep aside.
  • Clean the cabbage by removing the outer cover off it. Cut the cabbage into tiny pieces, as tiny as the grated carrots we use for carrot halwa.
  • Take a non-stick pan or kadai and pour oil onto it. When hot, add mustard seeds and allow to splutter. Add red chillies cut into about 1 inch pieces and saute for 2 secs. Now, add curry leaves and now, the seasoning is done with.
  • Add shredded cabbage to it. Saute for a while under low flame.
  • Add the mixed ingredients and required salt. Mix well with a spatula. Add a little oil through the sides if required. 
  • Cook covered under low flame, sauteing them occasionally.
  • And... thats it!
 Note : Add a little water after adding the mixed ingredients if you are not using a non-stick pan.
           You may avoid using ginger if you are fine with the raw smell of cabbage.

Wednesday, April 28, 2010

Tomato Onion Uthappam (along with Dosa batter recipe)

I guess everyone of us make dosa at home and most of 'em should be fed up with eating plain dosas right? At least, I donot admire dosas much if its gonna be routine. Hence, I thought of blogging an easy-to-make uthappam which is very filling n yummy! Now, for those unaware of what uthappam is, it can be considered as an extension of dosas, say a spicier version. Wondering what it is? Interesting part of the story is, you may not even need to prepare a curry or side dish for this version of dosa..easy job done!!!

I guess most of the neutral family guys buy the readymade dosa batter. Anyways, I'm jotting down the plain dosa recipe for all types of sweet families and also for those who wish to learn apart from buying the readymade version everyday.

Ingredients for the Dosa batter:

Raw Rice (Pachari) : 2 cups
Urad dal (Uzhunnu) : 1 cup
Powdered Fenugreek / methi seeds (uluva) : 1/2 tspn
Leftover cooked rice : 2 tbspn or curd : 1 tbspn
Salt : as required
Soda bi-carbonate (sodappodi) : 1/2 tspn

Ingredients for Uthappam:

Finely sliced tomato : 2 nos.
Finely sliced onion : 1 no.
Sliced green chilly : 3 nos.
Salt : to taste

Mix all the above uthappam ingredients with your hand and keep aside.

This is how we make dosa batter ; 
  • Wash the rice and dal thoroughly.
  • Add methi seeds to it and soak them in plenty of water and leave overnight or for 6 -8 hours for fermentation, in a warm place.
  • Wash the mixture again and grind them using a mixie/ wet grinder to make a batter of thick to medium consistency, along with just the required amount of water.
  • While grinding, you may add some leftover cooked rice/curd for the idlis / dosas to be too fluffy.
  • Once you got a thick batter, add soda powder and required salt to the batter. Now, for that, take a spoon of the batter and mix the soda powder n salt thoroughly in that batter and then mix the same in the whole batter thoroughly.Check salt and add more if required.
  • Keep the batter aside for about 1-2 hours again for the effect of soda powder to be visible in the batter; you can see that the batter fluffs up and thats the right time for making dosas.
The making of Uthappam : 
  • Heat an iron griddle or non-stick tawa under medium flame. Once hot, pour a tspn of gingelly oil (nallenna) and grease the whole griddle with half an onion or a thick clean cloth or so.
  • Pour a spoonful of batter and widen the circumference of the dosa by moving the spoon in a spiral manner. Donot make a too thin dosa for uthappam; like that of masala dosa or ghee roast, it should be thicker than that.
  • Add sliced tomato, green chillies & onion above the dosa. You may add a little chopped coriander leaves also along with it.
  • Pour some more dosa batter over the slices and then pour ghee over it. After about 1 minute, turn the dosa over and press it with the spatula (chattukam) and turn over again until both sides have been cooked and turned golden brown and shiny. Add more ghee or dalda for richness and crispiness. 
  • Serve hot with sambar or chutney or just like that without any side dish.. trust me, its different and yummy!
Note: If the dosa/uthappam is not coming off smoothly or is sticking to the iron griddle and is messy, remove it and pour a little gingelly oil and grease the griddle with a little egg yolk and half an onion.
          You may also replace onion with shallots for the uthappam topping.

Tuesday, April 27, 2010

Cauliflower / Gobi fry

Today's recipe is gonnabe something made out of a very beautiful vegetable, which resembles a garland of flowers, cauliflower.. There are a vast variety of cauliflower dishes, however, I thought of starting off with the fry version, which takes no much time and is simple n tasty.. Even though cauliflower is considered to be used very commonly in northy dishes, its gradually becoming one of Kerala special recipes too... So, try out n enjoy!


Cauliflower : 1 cup
Rice flour : 1 tbspn
Corn flour : 1 tspn
Chilly powder :1 tspn
Turmeric powder : 1 tspn
Coarse paste of shallots(7 nos), ginger(1 inch piece), garlic(5 pods) and green chilly(2 nos)
Salt : 1/2 tspn
Oil to deep fry
Fried curry leaves (1 sprig) to garnish
  • Wash the cauliflower florets thoroughly and boil them with a little salt and 1/2 tspn turmeric powder so as to get rid of the impurities/tiny worms if any. Keep aside to cool.
  • Marinate the florets with the coarse paste.
  • Mix rice flour, corn flour, chilly powder, remaining turmeric powder along with required salt and a little water to make a smooth paste. Keep aside for about 1/2 an hour.
  • Pour oil in a kadai n fry the curry leaves' sprig and keep aside.
  • Put the florets one by one and deep fry under medium flame.
  • Garnish with fried curry leaves. Serve hot with plain rice or chappathi.
Note : You may replace rice flour with all purpose flour in case you are short of the former, but it would be crispy only if served hot.. 

Monday, April 26, 2010

Rice balls in sugar syrup

This recipe actually came as an idea, thinking of what I would do with the leftover idiappam / rice noodles flour and guess what?! it turned out to be a super duper hit among all, especially kids. Very very very simple recipe, yet yummy! This is how it goes..

Rice flour : 1/2 cup
Grated coconut :1/2 cup
Oil : to deep fry
Cardamom powder : a pinch if required
Sugar : 1 cup
Salt : 1/4 tspn
  • Add salt to rice flour and mix well. Boil 1 cup water and pour onto the rice flour and knead the dough until it gets completely wet n sticky. 
  • Put grated coconut to the dough and mix well with hand. 
  • Keep aside to cool and keep inside the fridge for the flour to get firm.
  • Now make tiny balls to the size of a white chick pea(vellakkadala) and keep aside.
  • Pour oil to a tawa and once its hot, put the rice balls in it and deep fry until they turn golden brown and remove n place them on a tissue paper. 
  • Make sugar syrup with a little water added to sugar along with cardamom powder, boil it by stirring continuously.
  • Pour the syrup to the bowl containing fried balls to the level that it cover all rice balls. 
  • Garnish with tiny slices of badam or pista and serve crisp. Store in fridge and use later in case there is anything left!
Note : You may even boil the water adding grated coconut and then add the rice flour mixed with salt and knead to make a smooth soft dough.

Saturday, April 24, 2010

Potato mezhukkupuratti / Potato Stir fry

Hey! here comes a very simple n easy recipe, can be a first try for those amateur cooks out there cuz this turns out to be too good to be avoided by anyone of your guests! :) . I remember, one of my college mates used to bring this for lunch very often and it so happens that she gets nothing left to eat when start 'tasting' her potato stir fry! So, I guess this is again a common recipe of most of the Kerala housewives who has got no much time to spend at kitchen.. Try it out!

Ingredients :

Potato : 4 nos.
Finely sliced onion : 2 nos.
Green chilly : 3 nos.
Curry leaves : 2 sprigs
Turmeric powder : 1 tspn
Chilly powder : 2 tspn
Coconut oil : 2 tbspn
Mustard seeds : 1/2 tspn
Salt : as required
  • Wash and peel off the skin of the potatoes. Dice them into tiny pieces and marinate with a little salt, turmeric powder and chilly powder and keep aside.
  • Take a non-stick pan and pour 1 tbspn of oil. Add mustard seeds and allow to splutter. 
  • Add sliced onion along with green chillies slit into halves or finely sliced ones. 
  • Add curry leaves and a little salt and saute until the onion gets transparent.
  • Add marinated potatoes and mix well with the remaining ingredients.
  • Cook covered under low flame for the potatoes to get cooked. Saute occasionally.
  • After about 5 minutes, add the remaining oil or you may opt for butter too.
  • Saute well and continue cooking covered, under low flame until the potatoes gets fried /roasted on all sides. Check salt and add if required.
Note : Do not add water to fasten the cooking process cuz that will mash the potatoes. This goes best with plain rice & chappathi.

Thursday, April 22, 2010

Puttum kadalayum (Steam cake with chick pea curry)

Wow! puttum kadalayum is THE perfect combo for breakfast for me.. a real delicacy of every Kerala household.. I jus love the combination n would 'gulp' double the quantity of breakfast I would have if its some other variety.. This is a big hit in thattukadas (the dhabas / roadside 'after 12 pm' shops) a low cost dish in our God's own country and people cherish it a lot that they forget the ambience n stuff and jus get into the best thattukadas and order in bulk n eat tummy full.. Now, thats the ranking for today's menu.

However, some of us might have a bad experience of puttum kadalayum since they r usually a regular at hostels due to its low cost and puttu there is often too hard and the curry, too watery... However, I assure you that all those 'haunting' dreams would leave you if you try this out! Definitely!

Ingredients for Puttu / Steam cake

Rice flour : 1 cup
Grated coconut : 1/2 a cup
Salt : 1/2 tspn
Boiled water : 1/4 cup
Plain water : a little
  • Add salt to rice flour and mix well. Add boiled water to the flour and mix well with a spatula/spoon. 
  • Sprinkle plain water gradually and mix with your hand carefully breaking big rice balls to tiny ones. Mix water until the flour is moist or wet enough to steam.If you feel you cannot break the balls, just run it in your grinder for once and it'll come out well.
  • Take a puttu kutti(a cylindrical vessel) and put a 1/2 inch layer of grated coconut and then add about 2-3 inch layer of rice flour and then again grated coconut and continue the process until you reach the top. Remember not to stuff rice flour in such a way that pressure couldn't come out while steaming. Add them very softly; alright! think that the flour n coconut would get hurt if you press.. So, thats the idea, gotcha?!
  • Close the lid and keep it over the puttu kudam/pot (which comes along with the puttu kutti) which should contain water enough to steam.
  • Keep over high flame and wait until steam comes from the holes in the upper lid.
  • Push from the lower end with a spoon to a serving dish and serve hot with... what?? kadala curry is on the way.. wait now!
Ingredients for kadala/chick pea curry

To roast, we require

Grated coconut : 1 cup
Turmeric powder : 1/2 tspn
Chilly powder : 2 tspn
Coriander powder : 1 tspn
Fennel seeds powder : 1/2 tspn
Cardamom : 1 no.
Cloves : 1 no.
Cinnamon : 2 inch piece 

For seasoning, we require

Mustard seeds : 1/2 tspn
Dried red chilly :3 nos.
Sliced shallots : 7 nos.
Curry leaves : 2 sprigs

Black chana/chick pea : 1 cup
Finely sliced onion :a big one
Coconut oil : 3 tbspn
Salt : as required
  • Soak chick pea overnight or for about 6-8 hours and pressure cook with a little salt until you hear about 10 whistles on your cooker and keep aside to cool.
  • Take a tawa/pan and pour 1 tbspn of oil and add spices and saute for a minute. 
  • Add grated coconut along with turmeric powder and saute frequently under low flame.
    Once the coconut gets roasted, add the chilly powder, coriander powder and fennel seeds powder and saute frequently and switch off the flame and keep aside to cool.
  • Add a little water and a handful of cooked chana/chick pea along with the roasted ingredients to make a smooth fine paste.
  • Take a pressure cooker, pour remaining oil, add mustard seeds and allow to splutter. Then add red chilly pieces and sliced shallots and saute until the shallots turn slightly roasted. Add curry leaves and mix well. Now, thats seasoning.. 
  • Add sliced onion along with a little salt and cook covered under low flame.
  • Add the paste and allow to mix well. Add required water to reach the consistency of your choice and add cooked chana. Check salt and add if required. 
  • Pressure cook under high flame, until you get 5-7 whistles and now, your are done!!!
Note : This recipe goes well with black chick pea and I do the 'no roast' version of this recipe with white chick pea, those beautiful cute ones, remember? Try out n Njoy!!!

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