Tuesday, October 18, 2016

Chembu/Taro root mulakittathu

If you are fond of fish curries that use gambooge i.e kudampuli in Malayalam then this curry is also something you are sure to fall prey to. I should say a vegetarian version of a fish curry with kudampuli. Cook it in an earthern pot(manchatti) just as you would do for a typical Kerala fish curry and enjoy with hot steamed matta rice.

1/2 kg taro root/chembu, peeled and cut into small pieces(keep it soaked in water)
1 Tbsp garlic chopped
1 Tbsp ginger chopped
2 green chillies slit
5-6 shallots, sliced thin
2-3 small pieces of kudampuli/gambooge
1 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
few curry leaves
2 cup water
3Tbsp coconut oil
salt to taste


  • Soak the gambooge/kudampuli in a little water and keep aside.
  • Heat the oil in  a pan or earthern pot(manchatti).
  • Splutter mustard seeds followed by the fenugreek seeds. Saute for a few seconds, then add the chopped garlic, ginger, green chillies and shallots. Saute well for 4-5 minutes or until the shallots start turning golden brown.
  • Reduce to low flame and add the turmeric powder and chilli powder . Saute for 2-3 minutes on low flame itself.
  • Add 2 cups of water and soaked kudampuli. Bring this to a boil. Let it boil for a few minutes. Now add the chembu, salt and curry leaves. Cover and cook for 5-6 minutes or until the chembu is cooked well and the gravy thickens slightly.
  • Serve this fish curry tasting chembu mulakittathu with steamed rice.

Tuesday, October 04, 2016

Vendakka/ Ladiesfinger curry

Have you found yourself wondering as to what  curry to make for dinner tonight that goes well with chapatti ! I am sure many of you out there must have. Well here comes a dish to your rescue. An aromatic ladiesfinger curry that goes very well with most of the Indian breads.

10-15 ladiesfinger
1 onion sliced thin
1" ginger chopped
few curry leaves
1/4 tsp turmeric powder
1 tsp chilli powder(reduce if you don't prefer a very spicy version)
1 1/2 tsp coriander powder
1/2 tsp pepper powder
1/4 tsp fennel/perumjeerakam powder
1 small piece cinnamon stick
1 cardamom
2 cloves
1 1/2 cup thin coconut milk
1/2 cup thick coconut milk
1/2 tsp crushed black pepper
salt to taste
3-4 Tbsp oil(preferably coconut oil)
  • Grind together the cinnamon, cloves, cardamom, turmeric powder, chilli powder, coriander powder, pepper powder and fennel powder into a smooth paste by adding little water.
  • Wash the ladiesfinger well and then pat dry them. Cut them into 1 inch pieces and keep aside.
  • Heat oil in a pan. Fry the ladiesfinger pieces on a medium flame until it shrinks slightly and changes colour. 
  • Using a slotted spoon remove the fried ladiesfinger from the pan  and keep aside.
  • In the same pan add the sliced onions, curry leaves and ginger.
  • Saute  until onion turns light brown in colour.
  • Add the ground paste and fry well until the water is absorbed and oil starts to show up from the sides.
  • Now add the fried ladies finger and mix well.
  • Pour the thin coconut milk and add enough salt.
  • Allow this to simmer for 8-10 minutes.
  • Finally add the thick coconut milk and just as it begins to boil remove from flame.
  • Sprinkle the crushed pepper on top and cover and keep aside for 10 minutes before serving.

Sunday, October 02, 2016

Onion Rava Dosa

1 1/2 cup rice flour
1/2 cup rava/semolina
2 Tbsp all purpose flour/maida
1 1/2 tsp cumin seeds
1 tsp whole black pepper corns
1 very finely chopped green chillies
1/4 cup thick buttermilk
1 onion, very finely chopped
2 3/4 cups of water

  • Mix rava with the buttermilk and leave it for 15 minutes.
  • In a bowl mix the rice flour,maida, cumin, pepper, chopped green chilli and salt.
  • Add the rava mixed with the buttermilk. Add water little at a time mixing well so that there are no lumps. The batter should be very thin(so add water accordingly). Check salt.
  • Heat a non-stick tawa. Sprinkle little chopped onions on the tawa(Don't add too much onions as it will be difficult to make the dosa and remove it from the tawa).
  • Mix the batter well(remember to mix the batter well before making each dosa so that the rava does not settle at the bottom). After mixing take a laddle full of the batter and start filling the outer corners of the tawa with the batter and come towards the middle, pouring the batter. Fill in the gaps if any with the batter.
  • Once the dosa gets cooked slightly, drizzle oil on the dosa.
  • Flip the dosa when golden brown on one side. Cook the other side also for few seconds and then remove the dosa onto a serving plate.
  • Serve hot and crispy with coconut chutney and sambar.
Rava dosa takes more time to get cooked than the normal dosa. It tastes best when its hot and crisp.
Remeber the batter should be of very thin consistency in order to get thin and crisp dosas.
You can substitute rice flour with dosa batter . The dosa will be more tasty.
You can omit adding the onions to make normal rava dosa.

Recipe adapted from here

Monday, September 19, 2016

Frosted Lemonade

This is something you must try on a hot summer day. Unbelievably refreshing....
juice of 4 small lemons
4 Tbsp sugar
few ice cubes
2 scoops of vanilla icecream


  • In blender, blend the lemon juice, sugar and ice cubes well until the ice is crushed well and  the mixture turns frosty white.
  • Now add the vanilla ice cream and blend again well.
  • Pour into serving glasses and serve immediately.
  • Relish frosted lemonade on hot summer days to leave you energized

Monday, September 05, 2016


Happy Ganesh Chaturthi 
1 cup rice Flour 
1 1/4 cupwater 
1 cup grated coconut
3/4 cup jaggery(crushed or powdered)
1-2 tsp ghee
a pinch of cardamom powder
salt to taste

  • In a pan heat the jaggery. Once the jaggery starts to melt add the shredded coconut and cardamom powder.
  • Mix well.Cook until the mixture is almost dry. Remove from heat and keep aside.
  • In a saucepan boil the water with a pinch of salt and 1 tsp ghee.
  • To the boiling water gradually add the rice flour, whisking it well to avoid lumps.
  • Mix well. Remove from  heat and allow to cool slightly or until it reaches to a temperature that you can knead.(should be warm while kneading, don't alllow it to cool completely as it might get dry)
  • Once the mix is warm enough so that you can knead, knead well into a soft dough. 
  • Grease your hands with a little ghee or water and make small balls of the dough. 
  • Flatten each ball between your palms into small rounds.
  • Now place a small amount of the coconut jaggery mixture in the middle of the round. Gather the sides of the round together and  seal it on the top by pressing slightly.
  • Steam these modhaks either in a steamer or idli cooker for 20 minutes.
  • Serve at room temperature.

Tuesday, June 28, 2016

Aam Ras

2 ripe Alphonoso mangoes
2 Tbsp sugar
1- 2 Tbsp milk
1 Tbsp sweetened condensed milk(optional)
few saffron strands


  • Peel and chop the mangoes.
  • Blend in a blender the mangoes along with sugar, milk and condensed milk.
  • Serve chilled garnished with saffron strands along with puris.

* Add sugar according to the sweetness of the mangoes. Moreover you can skip adding sugar while using condensed milk.Adjust the milk as per the consistency you like.

Monday, June 20, 2016

Beetroot stir fry

3 medium-small beetroots, peeled and grated
2 big onions, chopped
4 cloves garlic, chopped
1 inch ginger, chopped
4 green chillies, chopped
1/4 tsp turmeric powder
1/4 tsp pepper powder
3 tsp freshly grated coconut
1/2 tsp mustard seeds
1/4 tsp urid dal
2 whole red chillies,broken to pieces
few curry leaves
salt to taste
1 Tbsp +1tsp coconut oil

  • Heat oil in a pan. Add the mustard seeds. Once it starts to splutter add the urid dal and red chillies. 
  • Fry for a minute and then add the chopped ginger, garlic and green chillies. Fry for few seconds.
  • Add the chopped onions and saute until the onion turns golden brown in colour.
  • Now add the turmeric powder  and mix well.
  • Add the grated beetroot and salt. Mix well.
  • Cover and cook on a medium to low flame, stirring now and then.
  • Once 3/4 th cooked open  and continue cooking on a low flame until it becomes dry and dark in colour.
  • Add the grated coconut and curry leaves. Mix well.
  • Finally add the pepper powder, mix well and continue to cook for a minute more.
  • Switch off the flame and drizzle 1 tsp coconut oil on top.
  • Serve as a side dish with steamed rice and curry.