Wednesday, October 09, 2019

Coconut Milk Chicken Roast

Now, this is a super quick and easy recipe. A recipe that just calls for three basic ingredients- chicken, coconut milk and chili powder. No onions, ginger, garlic or anything of that sort.  A very very very easy recipe and really yummy too. Don't hesitate in trying out this assuming that it might not taste good without many ingredients because this was the doubt that I had when Tessa told me about this recipe. She assured me that her friend Irshad made this in front of her and it tasted awesome!! So that's how this chicken dish was tried and it was truly lip-smacking. Since then I have made this umpteen number of times as it is a favorite at home now.
I have made it with boneless chicken here(as that was what I had with me in stock) but you can make this with chicken with bones too, it tastes equally good or maybe even better!
And as for the coconut milk, you can very well use the canned coconut milk or coconut milk powder(approximately 7-8 spoons in 1 1/2 cup of water), if you can't get hold of fresh coconut milk.
This is a spicy dish, the amount of chili powder can be altered according to your spice level interest but though the amount of chili powder appears to be more, it gets totally balanced with the sweetness of coconut milk.

Watch how to make this dish in our youtube channel - Droolsss by clicking here

250 gms chicken cut into small pieces(boneless or with bone)
2 Tbsp coconut oil
1 1/2 tbsp kashmiri chili powder(adjust amount as per your taste)
1 1/2 cup coconut milk
salt to taste
few curry leaves sliced(for garnish)

  • Heat a pan. Add the oil followed by the chili powder. Fry the chili powder for a few seconds(take care not to burn it).
  • Pour the coconut milk to the roasted chili and as it begins to boil, add the chicken pieces. 
  • Add salt to taste and mix well.
  • Cover and cook on a medium-low flame for approximately 5-7 minutes(If you are using chicken with bones cook for a few minutes more. Here I have used tender boneless chicken, which takes very little time to get cooked.)
  • Open and keep cooking stirring every now and then until the coconut milk is totally absorbed into the chicken pieces and the dish turns into a reddish-brown color.
  • Serve hot garnished with sliced curry leaves.
You can modify this dish by adding finely chopped onion, garlic, ginger etc. after adding the chili powder for a different taste. If you have time in hand you can try experimenting!!But if you are a busy person who has no time for all the cutting and chopping, then go ahead and give this a try as such:)

Tuesday, March 19, 2019

Quail Egg Biriyani/Kada mutta Biriyani

Cute little eggs, lying in aromatic basmati rice cooked in coconut milk and all the exotic Indian spices makes this biriyani a total crowd pleaser. Staying quite apart from the traditional biriyani cooking methods, this biriyani is quite on the easier side as it doesn't involve the 'dum' process and moreover can be said to be a dish that can be made at a short notice too.

Quail eggs or kada mutta though small and cute can never be underestimated with regard to its size. These little eggs are power packed in every sense. As these eggs are small in size, there comes a tendency to consume more of them. But the nutritional value of these eggs is 3-4 times higher than the normal chicken eggs. So though you wish to have more, it is advised not to have more though.
So when you make a normal egg roast or egg curry with these eggs, it is quite natural to feel the discontentment of not having as much as the heart desires to have. So then this is the way that I felt is better to have these eggs. Make a biriyani with them!


15 quail eggs
2 cups basmati rice
2 tsp garlic paste
2 tsp ginger paste
5-6 Tbsp ghee or oil
2 onions sliced thin
2 green chilies chopped
4 Tbsp mint leaves, chopped
1/2 cup tomato puree
1/2 tsp turmeric powder
2 tsp lemon juice
2 tsp Kashmiri chili powder
1 tsp crushed black pepper
1 tsp garam masala powder
1 star anise
2 bay leaves
1/2 tsp fennel seeds
3-4 cardamom
4 cloves
1 inch cinnamon stick
4 cups thin coconut milk
1 chicken stock cube


  • Hard boil the eggs, shell them and keep aside.
  • Soak the basmati rice in water for half an hour. Drain and keep aside.
  • Heat ghee in a pan. Add star anise, bay leaves, fennel seeds, cardamom, cloves and cinnamon stick.  Saute until a nice aroma comes.
  • Add the onions and green chilly and fry until the onions start turning golden brown.
  • Add the ginger paste and garlic paste. Fry until the raw smell goes.
  • Then add the tomato puree and cook until the oil starts leaving from the sides of the pan.
  • Add the chopped mint leaves, chili powder, turmeric powder, crushed black pepper, garam masala powder and the chicken stock cube. Mix everything well and cook on a low flame for 3-4 minutes.
  • Toss in the boiled eggs and mix everything well. Cook for 1-2 minutes.
  • Now add the soaked basmati rice. Mix well and saute for 1 minute.
  • Add the thin coconut milk. Mix well. Check salt and add just as much required(As the chicken stock has salt, adjust the salt accordingly). The water must taste salty so that when the rice gets cooked the salt taste will be balanced.
  • Allow this to boil, add the lemon juice. Cover and cook on a low flame until the water is absorbed by the rice and the rice is cooked to perfection. Switch off the heat and allow the biriyani to remain covered in the pan for 5 minutes. Then open and fluff up the rice with a fork.
  • Serve the quail egg biriyani with yogurt based salads.

Thursday, February 21, 2019

Punjabi Samosa


For the dough
1 cup all-purpose flour/maida
2 Tbsp oil or ghee
1/4 tsp carom seeds/ajwain
salt to taste

For the filling
2 medium potatoes -boiled and mashed
1/4 cup green peas- boiled or thawed frozen green peas
2 Tbsp oil
1 tsp coriander seeds- crushed slightly
1/8 tsp asafoetida/hing
1/2 tsp cumin seeds
1 tsp fennel seeds
1 tsp green chilies crushed
1/2 tsp ginger crushed
1 tsp garam masala powder
1/2 tsp amchoor powder/dried mango powder
salt to taste

oil for frying


Making the dough

  •  Add the flour, carom seeds and salt to a deep bowl and mix. Now add the oil or ghee and mix well with your hands so that you get a crumbled texture(this step is very important in the making of samosas as this ensures that you get a smooth, non-bubbly and flaky outer texture).
  • Now add water little by little and knead until you get a stiff dough(the dough should not be very soft, as then the samosas will drink up a lot of oil while frying)
  • Cover the dough with a damp kitchen towel and keep aside.

Making the filling

  • Heat 2 Tbsp oil in a pan. Add the cumin seeds, fennel seeds, and crushed coriander seeds. Saute for 1-2 seconds and then add the crushed green chilies and ginger and saute for a few seconds.
  • Add the mashed potato and mix well. Cook for 1 to 2 minutes stirring continously.
  • Add the green peas and salt and mix well. Cook on medium heat for a minute.
  • Add the amchoor powder and garam masala powder. Mix well stirring continuously until everything is combined well. Cook for 1-2 minutes and then switch off the heat.  Allow this mixture to cool down completely.
Making the samosa

  • Knead the dough well and make small balls of the dough(approximately 4 balls or you can make smaller ones for small samosas) and keep aside.
  • Roll out each ball into approximately 5-inch diameter circles(try not using any flour to dust while rolling out the circles, if the dough consistency is not soft, dusting of flour while rolling out won't be required).
  • Cut each circle in the center so that you get two semi-circles.
  • Take each semi-circle and bring the two edges along the straight line of the semi-circle together slightly overlapping each other so that you get the shape of a cone. Press the overlapping ends slightly so that the cone structure is maintained.
  • Now stuff little of the filling into the cone. Smear little water on the edges of the cone and seal them together so that stuffing is sealed inside the cone.
  • Do the same with the remaining dough and filling.
  • Deep fry the samosas in hot oil until golden brown on all sides and drain on to a kitchen towel.
  • Serve samosas with tomato ketchup or dates and tamarind chutney or mint chutney. And don't forget to have some masala tea too along with your hot samosas.

Monday, December 31, 2018

Chemeen Roast/Prawns Roast

 For marination
500 gms chemeen/prawns(cleaned and deveined)
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp roasted fennel powder
1 tsp ginger garlic paste

For roasting
1/4 tsp fenugreek/methi/uluva seeds
2 onions sliced
1 tomato chopped
2 green chillies slit
a few curry leaves
1/2 tsp ginger garlic paste
2 tbsp grated coconut
1 whole red chilli
1/2 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
3/4 tsp pepper powder
1/4 tsp fennel powder
1/4 tsp garam masala powder
a few curry leaves
salt to taste
3-4 Tbsp coconut oil

  • Marinate the prawns with the ingredients mentioned under marination and keep aside for 10 minutes. 
  • Shallow fry the marinated prawns in coconut oil, until slightly browned on both sides and keep aside.
  • Into the same oil add the fenugreek/uluva seeds, whole red chilli broken, curry leaves and the grated coconut. Fry for sometime and then add the slit green chillies. Fry until coconut starts to turn into light golden colour.
  • Add the ginger garlic paste and fry again for a few seconds. Toss in the sliced onions and add salt. Fry until onion turns translucent. Then add the turmeric powder, chilli powder, pepper powder, fennel powder and garam masala powder. Mix and fry for a few seconds
  • Add the tomatoes, mix and cover and cook until the tomatoes turn mushy.
  • Now toss in the fried prawns and mix everything well and roast well.
  • Serve hot with garnished with curry leaves.

Sunday, December 23, 2018

Fudgy Nutella Cookies

1 cup all purpose flour
1 large egg
3/4 cup nutella + extra for the filling
1/4 cup broken walnut pieces or any other nut of your choice


  •  Line a baking sheet with parchment paper and set aside.
  •  In the bowl whisk together the egg and 3/4 cup of nutella well until the entire mixture turns glossy.(If using a stand mixer, whisk for approximately two minutes)
  • Add the flour and beat until combined.
  • Cover the bowl with a cling film andd keep in the refrigerator for 10-15 minutes. 
  • Preheat oven to 180 degree celsius.
  • Using a tablespoon, scoop our the dough and form around 20 - 25 balls. Place the cookies on the baking sheet.
  • Using your finger tip or the back of a wooden spoon make a dent in the center of each cookie ball.
  • Fill each dent of the cookie with a little nutella and stick the walnut piece into it.
  • Bake these cookies for about 10 minutes.
  • Take the cookies out of the oven and let them cool down on the baking sheet for 10 minutes, then transfer to a cooling rack and allow them to cool completely.
  • Store the cooled cookies in an airtight container. 

*Be careful while measuring the flour, fill themeasuring cup with the flour rather than scooping the flour.
* Don't leave the cookie dough for more than the specified time in the refrigerator as this will cause the dough to crack while forming the balls.
*The easiest way of filling the cookies with nutella is using a piping bag or a zip lock bag. Fill a zip lock bag with the nutella and cut the tip and use it to fill the cookies.
* These cookies will remain fresh for upto one week if stored in an air tight container.

Thursday, November 08, 2018

Ghee Mysore Pak


1 cup gram flour/besan
1 1/4 cup sugar
1/3 cup water
1 1/2 cup ghee


  •  In a pan roast the gram flour on a medium low heat until turns aromatic. This will take about 5-7 minutes.
  • Sift the roasted gram flour into a bowl.(Sifting the gram flour ensures a smooth textured mysore pak)
  • Heat the ghee until it is totally melted. Add one cup of the melted ghee to the sifted gram flour and using a whisk mix well until smooth without any lumps.
  • In a wide pan add the sugar and measured water. Bring this to a boil stirring continously until the sugar is dissolved completely. Continue cooking until the sugar syrup reaches a one string consistency(when you take a drop between your fingers you should be able to get a single string of the syrup between your fingers). 
  • Once the sugar syrup reaches this consistency add the gram flour and ghee mixture to the sugar syrup stirring continously.
  • Cook this mixture on a medium low heat stirring continously until the ghee is absorbed by the gram flour.
  • As the ghee gets abosrbed by the gram flour, add the remaining half cup ghee little by little (approximately 2 Tbsp at a time) to the mixture. 
  • When the ghee is absorbed and the whole mixture starts leaving from the sides of the pan, pour it into a greased pan or mould. Level the top with the back of a spoon or spatula.
  • Keep this aside and let it cool. Once cooled cut into rectangles or squares and serve.

Saturday, April 14, 2018

Pineapple Pachadi

 Pachadi is another regular dish in a traditional Kerala sadya. An authentic dish that can be made using various fruits and vegetables. Pineapple pachadi  is my favourite pachadi, the sweet and sour taste it imparts is really drool worthy. Regarding the method of making the pachadi, again the recipe varies in different parts of Kerala. The recipe I am sharing is how my mom makes it. The addition of ghee and jaggery is her variation while making this pachadi, as usually ghee and jaggery are not added in the traditional way of  making pachadi. But I personally love the taste it imparts to the dish and hence this is my favourite recipe. You can skip adding ghee and jaggery and proceed with the remaining recipe for the authentic way of making the dish, but I recommend to give this a's really yummy.

1 cup finely chopped ripe pineapple
1/2 cup grated coconut
1/4 tsp cumin seeds/jeerakam
2 green chillies(adjust according to spice level)
a pinch of turmeric powder
1/4 tsp mustard seeds
1/2 cup yoghurt
1/4 tsp black pepper powder
1/2 tsp ghee(optional)
1/2 to 1 tsp grated jaggery(optional)
salt to taste
For seasoning
1 Tbsp coconut oil
1/2 tsp mustard seeds
few curry leaves
1/4 tsp fenugreek powder


  •  Take a heavy bottomed pan and cook the pineapple with little salt and turmeric in half a cup of water on a medium low flame.
  • Cook covered  until the pineapple is cooked well. Once cooked cook without lid until the water is absorbed.
  • Add the ghee and jaggery(if the pineapple is not very sweet, then only jaggery should be added. Or else, you can skip adding the jaggery) and saute well until the water is totally absorbed and the mixture is somewhat dry.
  • Grind the coconut, cumin, green chilli and mustard in yoghurt into a smooth paste.
  • Add the grinded paste and salt (check and add, as we have already added little salt to the pineapple before) to the pineapple mixture and mix everything well.
  • Cook on a low flame for about 10 minutes. 
  • Remove from heat and keep aside.
  • For seasoning, heat coconut oil in a small kadai. Add the mustard seeds. Once it splutters add the curry leaves and fenugreek powder. 
  • Remove from heat and pour this on the prepared pineapple pachadi. Cover immediately with a tight lid.
  • Leave it undisturbed for 5 minutes. Then mix and serve.