Wednesday, December 04, 2019

Parippu Kuthikaachiyathu

Some dishes are like that...they don't need a description. I am sure many of my Keralite friends out there must be familiar with this simple dal/parippu curry. Something that can be had and made anytime and in no time. For my non- Keralite friends who are wondering what this dish is and means is, well, it's nothing but dal seasoned with crushed shallots, red chilies, and curry leaves fried in coconut oil. A nostalgic feel comes when this is poured over hot matta rice with some stir fry/mezhukupuratti, a kadumanga /tender mango pickle and if you can get a pappad also then it's nothing but pure bliss!. Today as I made this curry I decided to replenish those memories by serving it in a steel tiffin box with all the accompaniments I mentioned above, dumped and stuffed into it. Sometimes do try having like gives a different feel:))
1 cup toor/tuvar dal
1 tomato chopped
salt to taste
1/2 tsp turmeric powder
8-10 shallots
3-4 whole red chillies
2 Tbsp coconut oil
few curry leaves


  • Into a pressure cooker add the toor dal. Wash it well, draining the water and washing again 2-3 times.
  • Now add water(as much required to cook the dal. Basically the water level should be just one inch above the dal. I added approximately 1 1/2 glass of water).
  • Add the tomato, turmeric powder and salt to the cooker. Mix everything well and close the cooker. Put on the weight.
  • Cook until the cooker gives off 2 to 3 whistles. Remove from heat and keep aside. Allow the steam to settle on its own.
  • In the meantime crush the shallots and the red chilies in a mortar and keep aside.
  • Once the steam has settled, open the cooker and mix everything well. 
  • In a pan heat the coconut oil and fry the crushed shallots and red chilies along with a few curry leaves until the shallots turn golden brown.
  • Add this to the prepared dal and mix everything well.
  • Serve hot with rice, a stir fry, pickle, and pappad. A typical lunch menu of a home in Kerala.

Wednesday, November 27, 2019

Garlic Bread

Homemade garlic bread with cheese, that can be easily made with no compromise on the taste. Tasty and flavorful with the crisp edges, buttery center, lemony zest, Italian punch with the addition of oregano and topped with gooey mozzarella cheese. This is simply yumm...

Those who don't have an oven, can place the bread slices on a heated pan and cook it covered on a low heat until the cheese melts.
2 Tbsp softened unsalted butter
1 clove garlic minced
1 Tbsp olive oil
1 Tbsp lemon juice
a pinch of oregano
6 bread slices
grated mozzarella cheese(optional)


  • Into a bowl add the butter, garlic, olive oil, lemon juice, and oregano. Mix everything well.
  • Preheat oven to 200-degree celsius for 10 minutes
  • Arrange the bread slices on a baking tray.
  • Spread the prepared garlic butter on each slice.
  • Sprinkle mozzarella cheese on each slice.
  • Bake for 10 minutes or until the cheese melts.
  • Serve hot sliced into triangles or strips.

*Adding the mozzarella cheese is purely optional.
*Best to be served with soup, pasta, etc.

Wednesday, November 20, 2019

Cheera Masiyal

I had long before shared a post on Palak Masiyal. Now, this recipe is the same as that, the only difference being that here red spinach/ cheera is being used in place of palak. I happened to taste this dish long before from our family friend Jaysree chechi's place. I fell in love with it and immediately asked her how this was done. She told me it was one dish that her mom, grandmom and all used to make. So it was a recipe passed on from one generation to the next and somehow these kinds of recipes passed on from the older generations have always tasted the best for me. I deeply believe that such inherited recipes should be captured and the baton should be passed on to the coming generations too. So this has to be recorded somewhere and that's why I try to treasure such recipes and keep them. Now this recipe too like many other recipes may have different versions in different places, but as for me, this was how I tasted it and this was how I liked it! Something which I frequently make. So over to the recipe of  Cheera Masiyal

Watch how to make it 

2 cups chopped red spinach
1 onion chopped
2 Tbsp coconut oil
2 whole red chilies
1/4 tsp turmeric powder
3/4 tsp chili powder
3-4 pappads
salt to taste

  • Heat the coconut oil in a pan.
  • Add the chopped onion and saute well.
  • Break the chilies and add them to the onion. Fry for a few seconds.
  • Add turmeric powder and chili powder. Fry until the raw smell goes.
  • Tear the pappads into small bits and add. Fry until the pappad pieces get roasted slightly.
  • Now add the spinach and salt. Mix well.
  • Reduce the heat and cook covered for 2-3 minutes. The spinach will shrink and release water.
  • Open and saute until the water is almost absorbed. 
  • Serve with rice and any curry of your choice.

Wednesday, November 13, 2019

Chicken Bharta

Chicken Bharta is a dish made with minced chicken or with boneless chicken cut into small pieces. I also happened to read somewhere that this dish was made in the dhabas(Indian roadside food stalls) where to use up the leftover chicken this dish was created. Don't know how far this is true but whatever, it's a yummy dish and whoever created this has indeed done a beautiful job by creating such an enticing chicken dish. A delectable North Indian curry with an enhancing taste that leaves you craving for more.

Watch how to make it 

This recipe was shared by a friend who in turn happened to try it out from a video by Home Cooking. So it’s a recipe which was tried, loved and passed on J

300 gms boneless chicken, minced or cut into small pieces
3 onions chopped really fine
1-2 Tbsp oil
1+1 tsp ghee
1 bay leaf
4 cloves
1 cinnamon
2 cardamom
1 1/2 Tbsp ginger garlic paste
2 tomatoes, chopped
2 tsp kashmiri chili powder
salt to taste
1 tsp cumin powder
2 tsp coriander powder
1 tsp garam masala powder
1 tsp tandoori masala powder
2 Tbsp cashew paste(soak 10-15 cashew nuts in water for 5-10 minutes & grind them into a paste)
1/2 cup yogurt/curd
1 tsp kasoori methi
1 Tbsp cream
1 Tbsp chopped coriander leaves


  • Heat a pan. Pour oil followed by 1 tsp ghee into the pan.
  • As the oil ghee mixture gets heated, add the bay leaf, cloves, cinnamon and cardamoms to it. 
  • Then add the finely chopped onion. Saute for 1-2 minutes and then add the ginger-garlic paste.
  • Fry until the raw smell goes and the onion starts turning golden brown in color.
  • Now add the chopped tomatoes, mix well and cover and cook on a medium-low flame for 2-3 minutes or until the tomatoes turn mushy.
  • Now add the turmeric powder, chili powder, and salt. Saute everything well for about 1 minute.
  • Add the chicken and mix well.
  • Add the cumin powder, coriander powder and mix well. Add a little hot water so that all the masalas get mixed well. Cover and cook on a low flame for 15 minutes.(Stir once or twice in between)
  • Open and then add the garam masala powder and tandoori masala powder. Mix everything well and saute for 1-2 minutes.
  • Then add the cashew paste. Mix and then add the yogurt. Give a thorough mix and cook for 2-3 minutes stirring continuously.
  • Add the remaining 1 tsp ghee. Crush kasoori methi between your palms and add to the dish.
  • Mix everything well and finally add the cream.
  • Garnish with chopped coriander leaves.
  • Serve hot with butter naan, tandoori roti, rumali roti, chappati or plain steamed basmati rice.

Wednesday, November 06, 2019

Schezwan Paneer

The Schezwan sauce is a versatile ingredient of the Indo- Chinese cuisine.  We have seen a number of dishes like the schezwan chicken, schezwan beef, schezwan fried rice and so on. It can also be added to some dips or used as such as a side if you prefer a spicy tangy element to every bite of what you are having. The schezwan sauce can be made easily at home as its recipe doesn't seem to be that difficult to whip up. But if you are someone like me who turns to be extremely lazy at times you can go for the store-bought ones too. Of the store-bought ones, one of my personal favorites is the Ching's Schezwan Chutney(this is not any sort of product promotion but just sharing my personal favorite).
This is a super easy recipe using the store-bought schezwan chutney. If you have just less than half an hour's time to cook a dish then this one is just for you. Grab a bottle of schezwan sauce or chutney the next time you go shopping and keep it handy, as this ingredient really helps you out in those stressful days of cooking. One successful dish of my kitchen experiments is this schezwan paneer recipe that I am sharing here.
Watch how to make it 

300 gm paneer(fresh or frozen, if you can get malai paneer then it tastes the best)
2 Tbsp oil
1 tsp sugar
2 green chilies, chopped
5-6 garlic cloves, chopped
1 onion chopped fine
1/2 capsicum chopped fine
1 Tbsp soy sauce
1Tbsp chili sauce(green or red)
1 Tbsp tomato ketchup
1 Tbsp schezwan chutney(I used Ching's brand)
salt to taste
1/2 tsp pepper 


  • Heat oil in a pan. Add the sugar and allow it to caramelize.
  • Add the green chilies and garlic and fry for a few seconds
  • Then add the onion and capsicum. Fry for a few seconds.
  • In the meantime, in a bowl mix soy sauce, chili sauce and tomato ketchup. Pour this into the onion mix and fry for a few seconds.
  • Now add the schezwan chutney and mix well.
  • Add salt to taste(adjust salt as soy sauce already has salt in it).
  • Mix everything well and then toss in the paneer. 
  • Mix well so that the sauces coat the paneer pieces well.
  • Cover and cook for just 1-2 minutes. (If you cook paneer for more time it tends to get hard unless you are using malai paneer)
  • Finally, add the pepper powder, mix well and serve.
  • Can be served with fried rice, pulao or can even be used as a filling for rolls or sandwiches.

  • I have used frozen paneer here. Just soaked it in water for a few minutes, drained and added to the dish. The spice level of this dish is on a higher side. For those who would not prefer a spicy version can reduce the number of green chilies and pepper.
  • You can also prepare this dish by omitting the onion and capsicum(I have tried it that way too), that gives a different taste but still it's not bad either. So in case, you don't have onion or capsicum you can try making this by skipping either one or both. It still tastes nice:)
  • You can even add the onions and capsicum as big square cuts too if you like that crunch they impart.

Wednesday, October 30, 2019

Mint Margarita

There are certain days when there is a longing to have something cool, and refreshing. Something which cools both inside out. The smell of mint leaves itself gives that feeling. This aromatic, green, distinctly flavorful herb is one that comes to rescue at those moments. Its combination with lemon is truly a heart winner.

Watch how to make it here !!!

Serves 2


A handful of mint leaves
juice of 1 small lemon
2 Tbsp sugar(add more if you prefer more sweetness) or 2 Tbsp honey
a pinch of salt
sparkling water/soda
few ice cubes

  • In a blender add the mint leaves, lemon juice, sugar, salt, ice cubes, and blend.
  • Prepare the serving glasses by rubbing the lemon wedge along the rim of the glass. then roll the rim of the glass in sugar crystals so that the sugar gets stuck along the rim of the glass.
  • Add 1 to 2 tsp of the blended mix into each glass.
  • Pour sparkling water/soda and fill the glass.
  • Serve immediately.

Wednesday, October 23, 2019

Quick Shahi Tukda

Wishing everyone a Happy Diwali in advance!!!

Shahi Tukda or is it Shahi Tukray? Well, I am still confused about that! Having done some research about this royal dessert, the information that I came across was that this rich dessert prepared by frying small pieces of bread in ghee, dipped in saffron infused sugar syrup and topped with rich rabdi(thickened or reduced creamy milk) and garnished with dry fruits, has its roots from the early Mughal period. Literally, the word Shahi means royal and tukda means piece or bite. So basically put together it means that if you are having shahi tukda then you are having a royal piece or royal bite.!
Preparation of this royal delicacy is not that difficult except for the part where you have to prepare the rabdi. Rabdi preparation does require a little bit of patience and it does take up some of your time as the milk has to reduce and condense to impart the creamy flavor which is the key ingredient of this delicacy that has elevated it to the royal level.  Well, as in my quest to find easy solutions to such complex situations I came across this recipe where you can prepare this whole dish in..maybe less than 15-20 minutes. Yes, the rabdi process is quickened over here by adding a secret not just condensed milk!! Please go through the recipe and watch the video to find out how to present this royal Mughal dessert on your dining table as an exquisite dessert after dinner or to highlight your festival season with a royal touch.

Watch how to make this by clicking here

For the quick rabdi
  • 1 1/2 cup full-fat milk
  • 1/4 cup condensed milk
  • 1 bread slice
  • 1/4 tsp cardamom powder
For the fried bread
  • 2 slices of bread
  • 3 Tbsp ghee
For the sugar syrup
  • 1/2 cup sugar
  • 1/4 cup water
  • few strands of saffron
few almonds slices for garnish

Method of making the quick rabdi
  • Remove the crust of the fresh slice of bread and cut it into pieces.
  • Grind these pieces in a food processor to get fresh bread crumbs. Keep it aside.
  • In a heavy-bottomed wide pan bring the milk to a boil. Scrape the sides of the pan as the milk boils.
  • Add the condensed milk and mix well.
  • Add the bread crumbs and cook stirring continuously until the milk thickens. Don't forget to scrape the sides of the pan and mix it with the thickening milk.
  • Add the cardamom powder and mix well. Rabdi is ready.
  • Refrigerate the rabdi until ready to serve with the bread.

Method of making the fried bread
  • Remove the crust of the bread slices and cut each slice into four triangles.
  • Heat ghee in a pan. Fry the bread pieces until golden brown on both sides and keep aside.

Method of making the sugar syrup
  • Mix sugar and water in a broad pan and cook on high heat until the sugar dissolves.
  • Simmer for a few minutes to get a syrup consistency.
  • Add the saffron strands and mix.
Serving the shahi tukda
  • Soak the fried bread pieces in the sugar syrup(while the syrup is still warm) for 5-10 minutes(the soaking time depends on how crisp or soft you want the bread slices to be. The more time you soak softer they will be. For those who prefer crisp bread , soak for lesser time)
  • Arrange the soaked bread slices on the serving plate and pour the prepared rabdi on top of the bread pieces.
  • Garnish by sprinkling some sliced almonds. Serve!

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.

Tuesday, April 03, 2018

Cream Carrot Sandwich

An ideal sandwich to go into the kids lunchbox. A sandwich that is loaded with the richness of vitamin A from the carrots and so creamy and yummy that can be prepared quickly on those hasty mornings, packed and sent to school.  My friend Nalini, from Sri Lanka had shared this recipe with me many years before and since then this is one sandwich that goes weekly once into my kids lunchbox.

4 slices of sandwich bread
1 carrot, grated fine
2 Tbsp mayonnaise
2 Tbsp fresh cream
1 Tbsp softened butter
a pinch of sugar
salt to taste
1/4 tsp coarsely ground pepper

  •  In a bowl mix the mayonnaise, butter, cream, sugar, salt and pepper well. 
  • Add the grated carrot to this and mix everything well. The spread is ready.
  • Spread the prepared carrot spread on two bread slices and top with the other two bread slices.
  • Trim the edges of the sandwiches, cut into triangles or rectangles and serve.
  • You can even add a layer of fresh icerberg lettuce to the sandwich, it gives that crunchy and fresh feel with every bite.
*Vegetarians can use eggless mayonnaise.

Tuesday, March 13, 2018

Palak Paneer

Palak or spinach, the power packed green leafy vegetable is one vegetable which has been given a thumbs up by the kids and hence I make sure that it is part of our menu every week. Getting the kids to have some vegetables has always been a tough task, as they become very choosy when it comes to vegetarian food.  The most frequently made dish with this nutritious leaf is the palak mashiyal which I had shared long before.
Palak when paired with the protein enriched paneer is a marvelous combination health wise as well as taste wise.  I know of many who love palak paneer, but sadly this dish was never liked by anyone at home, hence this has never been a part of food either cooked at home or ordered on a restaurant table.I have tried many recipes of palak paneer, but frankly speaking I was never fond of this dish much until I was introduced to this recipe by my friend Tasneem. Now, this recipe is so easy, that you may doubt about its taste. But, let me assure you, this is a lip smacking recipe of the famous palak paneer. Thanks a lot Tasneem for sharing this recipe. Now, palak paneer is a favorite dish at our home too, loved equally by all.
a bunch of fresh palak leaves, washed well and chopped roughly
200 gm paneer cubes
1 Tbsp oil
1 onion chopped roughly
1 tomato chopped roughly
2-3 green chillies
2-3 garlic cloves
1/2 tsp cumin seeds
10-15 cashewnuts
1/2 to 1 cup water
2 tbsp butter
salt to taste


  •  Heat oil in a pan and saute the roughly chopped palak on high flame just until it wilts. Keep aside.
  • Once it cools, grind the wilted palak along with the onion, tomato, garlic, cumin, green chillies and salt into a fine paste.
  • Heat butter in a non stick pan. Add the grinded paste and saute well until the oil starts to ooze from the sides and the gravy starts to turn thick (can be done on a high flame).
  • Add the paneer cubes and mix well.
  • Add water, according to the consistency you would like your curry to be in(for a semi thick gravy, I added approximately 1/2 cup of water).
  • Bring this to a boil and  then remove from heat. Serve hot.

Delicious palak paneer is ready in a jiff!

* For added taste you can fry the paneer cubes and add. Here I have used frozen paneer cubes, which was soaked in hot water for a few minutes before adding to the curry.

Wednesday, March 07, 2018

Vegetable Biriyani

1 1/2 cup basmati rice
3 onions sliced thin
3 Tbsp ghee
2 bay leaves
2 inch cinnamon stick
1 star anise
5 cloves
4 green cardamom
1/2 tsp whole pepper
1/2 tsp cumin seeds
1 medium onion finely chopped
1 tsp ginger garlic paste(freshly pound- not the store bought one)
5 beans chopped
10 cauliflower florets
1/4 cup green peas(I used frozen, you can use fresh too)
1 carrot chopped
1/2 cup paneer cubes
1 potato cubed
1 cup yoghurt
1/2 tsp turmeric powder
1 tsp kashmiri chili powder
1/4 tsp cumin powder
2 tsp biriyani masala powder(I used eastern biriyani masala, you can use any brand)
salt to taste
handful coriander leaves chopped fine
20 mint leaves
2 Tbsp saffron, soaked in 3tbsp water
2 cups water
  • Wash and soak the rice in for atleast 30 minutes. Then drain and keep aside.
  • Fry the sliced onions in oil, until golden brown and crispy. Remove with a slotted spoon and drain on a kitchen towel.
  • In a large pressure cooker(I used my 3 ltr pressure cooker), heat 2 Tbsp ghee and saute the whole spices(bay leaves, cinnamon, star anise, cloves, cardamom, whole pepper, cumin seeds) for a few seconds.
  • Add the chopped onion and saute until onion turns pink.
  • Now add the ginger- garlic paste and saute for few seconds.
  • Add the vegetables(beans, carrot, cauliflower, peas, potato and paneer). Fry everything well until the vegetables shrink .
  • Now reduce the heat to  minimum and add the yoghurt. Add the turmeric powder, chilli powder, cumin powder, biriyani masala powder and salt. Mix everything well.
  • Cook stirring for about 3-4 minutes on a medium flame.
  • Now reduce the flame to minimum. Spread the soaked basmati rice on top of the vegetable curry evenly in a layer.
  • Sprinkle little biriyani masala and a pinch of salt on top of the rice.
  • Sprinkle the coriander leaves,mint leaves and fried onion on top.
  • Pour the saffron soaked water on top.
  • Drizzle the remaining one Tbsp of ghee on top.
  • Pour the measured 2 cups of water through the sides without disturbing the layers.
  • Close the cooker and keep on the lowest heat, simmer for 25 minutes.
  • Let it stay in the cooker until the steam settles. Then open the cooker and fluff up the biriyani.
  • Serve with onion raita, lime pickle and pappad.
Recipe courtesy - Hebbar's kitchen