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.

Monday, June 13, 2016

Winter Melon Payasam

Winter Melon/Ashgourd or kumbalam is a vegetable that is known by  many names. The health benefits of this vegetable is also something that has been known since ages. In North India a sweet called 'petha' is usually made from this vegetable whereas in South India this is mostly known only as a vegetable to go into the regular dals and other curries. Here I have experimented a payasam something like our 'palada' with this vegetable. Believe me, no one could guess that it was ashgourd payasam. So for your next get together or celebrations try out this dessert.
1 cupWinter Melon/ Ashgourd/ Kumbalam; chopped into very small squares(like the size of ada pieces in palada)
3 cups milk
1/2 tin condensed milk
1 tsp ghee
a pinch of cardamom powder
few cashewnuts and raisins(optional)
  • Wash the chopped ash-gourd well and drain the water completely.
  • Heat ghee in a wide nonstick pan and add the chopped ash-gourd to it. Saute for 2-3 minutes, until the water is fully absorbed and it is somewhat dry.
  • Add the milk and mix well. Allow the milk to boil . Once the milk boils lower the flame and cook until the ash-gourd gets cooked and the milk reduces in quantity slightly.(this will take approximately 15 minutes)
  • Add the condensed milk and mix well. Continue cooking for 3-4 minutes or until the payasam attains a thick consistency.
  • Switch off the flame, add the cardamom powder and mix well.
  • Fry the cashewnuts(until golden brown) and raisins(until it puffs up) in 1 tsp of ghee and add it to the payasam before serving for an enhanced taste. (Here I did not add the cashewnuts and raisins as my kids are not so fond of these in their payasam.)

Wednesday, May 25, 2016

Coconut chammanthi

Coconut chammanthi, a staple food of the homes in Kerala, especially when one falls sick or on a cold rainy day most of the Keralites prefer a steaming hot bowl of kanji(rice gruel) and to accompany that a nice thenga(coconut) chammanthi.

1 cup grated coconut(use freshly scraped for best results)
2 tsp red chilli flakes(or crushed whole dried red chillies)
1/2 inch ginger piece(chopped)
4-5 shallots (sliced)
1 small lime sized ball tamarind
1 Tbsp coconut oil
few curry leaves


  • In a pan heat the coconut oil. Add the chilli flakes,ginger, shallots and curry leaves and roast well for 2 minutes until a nice aroma comes.(Take care not to burn the chilli flakes). 
  • Add the grated coconut and mix well. Roast for one minute(no need to brown the coconut) and then take off from heat and allow the mixture to cool.
  • Grind this mixture along with the tamarind and salt. Preferably do not add water but in case you find it difficult to grind add 1 or 2 tsp of water while grinding. The consistency should be thick.
  • Serve this chammanthi with rice, idli or dosa.

Tuesday, May 17, 2016

Hyderabadi Prawns Biriyani


500 gms prawns, cleaned and deveined
500 gms basmati rice
3 big onions sliced thin
6 green chillies, chopped fine
1 cup mint leaves
1/2 cup coriander leaves
1tsp ginger paste
1 tsp garlic paste
juice of 1 lemon
2 bay leaves
300 gms yoghurt, whisked
1/2 tsp turmeric powder
2 tsp red chilli powder
6 Tbsp oil + extra for frying onions
1 Tbsp ghee

For the biriyani masala
1 tsp shahi jeera
1 tsp fennel seeds
4 cardomoms
5 cloves
4 half inch cinnamon sticks
  • The ingredients under the biriyani masala  have to be dry roasted for 2 minutes and then ground into a fine powder.  In this recipe 2 tsp of the this masala is only required(use less if you are prefer a milder biriyani).The remaining powder can then be stored in an airtight jar.
  • Fry the sliced onions until they turn crisp and golden brown. Drain from the oil and keep aside.
  • Soak the rice for 30 minutes and then drain and keep aside.
  • Marinate the prawns with turmeric powder, chilli powder, 1 tsp of the prepared biriyani masala, ginger paste, garlic paste, half of the fried onions, chopped green chillies, half of the mint leaves, lemon juice, salt and yoghurt.
  • In a large cooking pot, add water(three times the amount of rice). Add 1 tsp of the biriyani masala, bay leaves, 1 Tbsp oil(you can add the oil in which the onions were fried),  few mint leaves and salt.
  • When you taste the water it should be salty. Bring this water to a rolling boil.
  • Meanwhile in a heavy bottomed pan, add the oil and ghee. Spread the marinated prawns along with the marinade over the oil and keep aside.
  • Add the soaked rice to the boiling water. Allow to boil for 4 minutes. Rice should only be half cooked. Remove from heat and drain the rice immediately.
  • Once drained spread the rice over the prawns marinade evenly. Sprinkle the remaining mint leaves, coriander leaves and fried onion on top. (You can aslo drizzle 1Tbsp of saffron infused milk(a pinch of saffron strands soaked in 1 Tbsp of warm milk) on top of the rice at this step)
  • Cover  with a tight lid and cook on high flame for 7 minutes. Then bring down  to a medium-low flame and cook for 5 minutes. Finally turn the flame very low and cook for 7-10 minutes. Switch off the flame. Do not open immediately. 
  • Allow the biriyani to stand for atleast 30 minutes before opening the lid.
  • Serve hot with raita, pickle and pappad.