Tuesday, October 31, 2017

Mathanga Erisseri

An unavoidable dish in  the Kerala menu, let it be for the festival sadyas of Onam, Vishu etc or the birthday sadyas of family members. It is said that erisseri is a must for a piranaal( star birthday- as per the Malayalam calendar) sadya.

250 gms ripe pumpkin, cut into cubes
1/4 cup vanpayar/red cow peas
1/2 cup grated coconut + 2 Tbsp
1/2 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
1/4 tsp turmeric powder
1 tsp red chilli powder
2 Tbsp coconut oil
salt to taste


  • Soak the red cow peas/vanpayar for 2-3 hours.
  • Pressure cook the peas adding enough water  and a pinch of salt ,such that the peas lie submerged on a medium low flame for 3 whistles. Allow the pressure to settle by itself. The peas should be soft and tender but not mashed.(If you have not soaked the peas, more number of whistles will be required)
  • In the meantime, in another pot add the pumpkin, turmeric powder, chilli powder and add 2-3 cups of water.  Bring it to a boil and then simmer and cook until the pumpkin turns soft and cooked.
  • Add the cooked vanpayar to the pumpkin and mix well. Add salt and cook until everything is mixed well and turns thick.
  • Grind half cup coconut with the cumin seeds into a fine paste.
  • Add this paste to the pumpkin and vanpayar mixture and mix well. Cook for a few minutes and then remove from heat.
  • Heat the coconut oil in a small pan. Oncce hot add the mustard seeds. As the the mustard starts to pop add the curry leaves and 2 Tbsp shredded coconut . Roast well until the coconut turns light brown in colour. Add this to the prepared pumpkin dish. Cover immediately with a lid so that the aroma of the fried coconut gets infused in the dish. Keep undisturbed for a few minutes.
  • Mix well and serve.

Thursday, October 26, 2017

Spring Onion Curry

Some people are born with magical hands. Whatever they cook up, even with minimal ingredients and limited time turn out into mouth watering dishes which leaves you craving for more. One such person is Kherun, our best bestie. Whatever she cooks let it be anything from her repertoire , from a simple dal to an elaborate biriyani, everything tastes out of the world. And when you try to recreate the same as per her recipe it never turns out to be as good as hers; that is why we call her as a person with magical hands. She has shared many of her recipes with us, which can be soon expected in this space.

Today's recipe is one such dish which needs only a few ingredients but tastes really good with hot ghee smeared chappatis or rotis(as Kherun says,'do serve this curry hot with garama garam desi ghee vali roti'). One thing that has to kept in mind while making this curry is that, this curry tends to thicken very quickly once removed from heat. So please assure that your ghee smeared chappatis are ready simultaneously as the curry gets cooked. It tastes best when eaten piping hot with hot chappatis or parathas. And as this curry doesn't take much time in the making process, you can very well carry on the making of the curry and the rotis side by side. If in case the curry has thickened and cooled , add some water and reheat the curry well before serving.
2 bunches of spring onions
1 medium size onion, sliced into rings
1/2 tsp asafoetida
3/4 tsp cumin seeds
1/2 tsp turmeric powder
2 tsp resham patti powder/ chilli powder(reduce if you don't want it very spicy)
1 tsp coriander powder
1/2 cup besan / gram flour
1 tsp lemon juice
2 Tbsp oil

  • Chop the spring onions bulbs and greens separately.
  • Dilute the gram flour in approximately 2-3 cups of water(the mixture should be of a watery consistency) and keep aside.
  • Heat oil in a pan. Add the asafoetida and fry for a second. Then add the cumin seeds and fry for 2-3 seconds.
  • Now toss in the chopped spring onion bulbs and sliced onion. Fry this for sometime on a medium low flame until the onions turn light brown in colour.(Enjoy the lovely aroma that spreads in your kitchen during this step)
  • Once the onions start to brown add the chopped spring onion greens. Saute well until the spring onion greens turn soft and wilted.
  • Add the turmeric powder, chilli powder, coriander powder and salt. Fry for a minute and then add the diluted besan mixture.
  • Cook stirring continuously. The mixture will start getting thicker. Continue cooking stirring continuously until no lumps are seen and the mixture starts to attain a glazed look. 
  • Check the taste at this stage and if the raw taste of besan is not there then you can switch off the heat.(approximately 5-8 minutes will be required for the glazed look)
  • Drizzle the lemon juice and mix well. Serve hot with ghee smeared hot chappathis/parathas.

Thursday, October 19, 2017

Gaajar ka Halwa

A sky full of fireworks
A house full of diyas
A heart full of enjoyment 
A mouth full of sweets

Yes, this is what this beautiful festival is all about!
Made a very simple version of the most famous Indian sweet - Gaajar ka Halwa/ Carrot Halwa for this Diwali.

Recipe courtesy: Our dear Tasneem😍
2 carrots grated fine
1 Tbsp ghee
3-4 Tbsp sugar
1/2 cup milk
1 Tbsp sweetened condensed milk
a few nuts of your choice(preferably roasted in ghee)

  • Heat the ghee in a thick bottomed pan. Add the grated carrots and sugar and saute well for around ten minutes on a medium low flame.
  • Add the milk and saute for another half an hour until  the milk gets dried up and the ghee layer starts to show up from the sides.
  • Add the condensed milk and saute for another ten minutes.
  • Remove from heat,add the nuts and serve.

I personally love to have this gajar ka halwa with a scoop of vanilla icecream. Try it.. its really yumm..!

Tuesday, September 19, 2017

Cucumber Rolls

Trust me, these cucumber rolls are too good to be had on a summer day. The freshness of the cool cucumber with the goodness of the yoghurt makes a perfect appetizer cum salad, that can me made in just a snap.

1 or 2 cucumbers
1tsp very finely chopped onion
1tsp very finely chopped parsley
3Tbsp Greek yoghurt/labneh
1/4 tsp paprika powder + for garnish


  • Using a vegetable peeler, slice thin strips of the cucumber (slice lengthwise each cucumber into thin strips) . Choose equal sized strips to make the rolls and keep them aside.
  • In a bowl, mix all the remaining ingredients into a thick paste.
  •  Spread lengthwise the prepared paste onto each cucumber slice.(You can do this with the help of a spoon and the tip of a knife)
  • Now roll each slice carefully so that the filling is intact in each roll.
  • Arrange the rolls on a serving plate and garnish by sprinkling paprika powder on top.
  • Serve chilled.

Saturday, September 02, 2017


The dark brown coloured sweet and sour dish that finds its place in a corner of a plaintain leaf in a Kerala sadya is an unavoidable dish in any festival of Kerala let it be Onam or Vishu. It is a make ahead dish , so make this today itself as Onam is just around the corner.

tamarind pulp- one lemon sized ball
1/2 tsp turmeric powder
1 tsp chilli powder
salt as required
3tsp coconut oil
6 green chillies, chopped fine
2" ginger- chopped fine
1 small cube jaggery
1/2 tsp mustard seeds
2 whole red chillies
one sprig curry leaves


  • Soak the tamarind in 1 cup water and extract the juice. Pour this into a wide bottomed pan. add one more cup of water to this and keep it to boil.
  • Add the turmeric powder, chilli powder and salt to this. 
  • In a separate pan heat 2 tsp coconut oil. Saute the chopped green chillies and ginger well. Add this to the boiling tamarind mixture.
  • Add the jaggery also to the tamarind mix. Cook everything well until the mixture thickens.
  • Remove from heat. Heat the remaining 1 tsp coconut oil. Add the mustard. Break the whole red chillies and add . Once the mustard starts spluttering add the curry leaves and pour this over the prepared pulinji. Mix well and serve. 

Friday, July 28, 2017

Neychoru/Ghee Rice

A delectable rice which though is a speciality of the Malabar cuisine is now spread across everywhere with the variation mostly being in the type of rice used. Malabar neychoru uses the tiny cumin shaped rice grains known as the jeerkasala rice. The aromatic rice is roasted in ghee along with other spices ,cooked to perfection and finally garnished with fried onions and ghee roasted dry fruits. This neychoru also serves as base for most of the biriyani recipes from Kerala

2 cups jeerakasala rice
4 Tbsp ghee
2-3 cardamons
3-4 cloves
2"cinnamon stick
few peppercorns
1 bay leaf
1 tsp ginger paste
1 medium onion sliced
few curry leaves
3 1/2 cups water
salt to taste
1tsp lemon juice


  • Wash and soak the rice for half an hour. Drain and keep aside.
  • In a heavy bottomed vessel, heat the ghee. Once the ghee is hot add the whole spices i.e. the cardomons, cloves, bay leaf and peppercorns. Saute for a few seconds.
  • Now add the curry leaves, ginger paste and sliced onion. Saute until the onion turns translucent.
  • Add the soaked and drained rice. Fry for 4 to 5 minutes until the rice grains turn dry and is covered with the ghee.
  • Meanwhile boil the mentioned amount of water separately.
  • Pour this hot water(3.5 cups) into the rice and stir well oh high heat.
  • Add enough salt(the water should taste salty to ensure that the ghee rice has the adequate amount of salt).
  • Drizzle the lemon juice.
  • Once the water and rice starts to boil, reduce the heat to minimum. Close with a tight lid and leave the rice to cook for 10 minutes.
  • After 10 minutes, open and fluff the rice with a fork.(if you feel that the rice is not cooked leave on low heat covered for 5 minute more. If there is no moisture at all in the rice and the rice looks as if it needs more cooking you can add 1/2 cup of hot water and cover and cook for 5 minutes but take care not to overcook)
  • Garnish with with fried onion, ghee fried cashews and raisins.
  • Serve hot with a spicy chicken curry, mutton curry, egg curry,  etc

Monday, May 29, 2017

Vadukapuli Achar/ Wild Lime Pickle

1 big and ripe Vadukapulli naranga/ Wild Lime
1-2 Tbsp Coconut oil
1/2 Tbsp gingelly oil
2 Tbsp chilli powder
less than 1/4 tsp turmeric powder
1/2 tsp fenugreek powder
1/2 tsp asafoetida powder
1 tsp mustard seeds
3-4 whole red chillies
1/4 tsp fenugreek seeds
some curry leaves
salt to taste
1/4 cup vinegar
1/4 cup boiled water 
a pinch of sugar

  • Chop the lime into very small cubes.
  • In a pan , heat the coconut oil and gingelly oil. 
  • Add the mustard seeds. Once they begin to crackle add the red chillies and fenugreek seeds. Fry for a second and then add the curry leaves. Mix well.
  • Remove from heat and add the chilli powder, turmeric powder, asafoetida powder, salt and fenugreek powder. Combine everything well.
  • Add the vinegar and boiled water. Mix everything well.
  • Now add the lemon pieces to this and combine everything well.
  • Sprinkle a pinch of sugar finally and mix well.
  • When fully cooled, check for seasoning and add more salt and vinegar if required.
  • Store in an airtight container.