Monday, November 23, 2015

Ulli chammanthi

 1 cup shallots; peeled and washed
2 tsp red chilli powder(use kashmiri for the bright colour) or 4-5 whole dry red chillies
a tiny ball of tamarind
3 Tbsp coconut oil
salt to taste

  • Heat 1 tbsp oil in a pan. Roast the shallots in it for 2- 3minutes.
  • Reduce the flame and add the chilli powder. Roast for a few seconds(take care not to burn the chilli powder). If you are using whole red chillies you can roast them along with the shallots.
  • Allow this to cool to room temperature.
  • Coarsely grind this along with the tamarind and salt, adding only 2 tsp of water.(The chammanthi should be thick).
  • Transfer the chammanthi onto a serving bowl and drizzle the remaining coconut oil on top.
  • Serve this chammanthi with idli or dosa.

Wednesday, November 18, 2015

Chicken Mulakittathu

500 gm chicken, cut into small pieces
2 tsp chopped ginger
2 tsp chopped garlic
2 green chillies sliced
2 sprigs curry leaves
2 tomatoes chopped
1 big onion chopped
3 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1 cup water
1 tsp vinegar
salt to taste
For tempering
1 Tbsp coconut oil
2 cloves
1" cinnamon stick
1 cardamom
1/2 star anise3 dry whole chillies, broken into pieces
1 sprig curry leaves
2 shallots sliced


  • Put the chicken along with all the ingredients(excluding the ingredients under tempering) into a pan(preferably an earthen pot(manchatti)).
  • Mix everything well and cook on a low flame until the chicken is cooked, gravy thickens slightly and oil is seen to float on top. Remove from heat and keep aside
  • For the tempering, heat oil in a separate pan.Add the whole spices, curry leaves and sliced shallots.
  • Fry until the onions turn golden brown.
  • Now pour this over the prepared chicken curry and cover the pot immediately so that the aroma lingers in the curry. Let it remain covered for 10 minutes.
  • Open, mix well and serve delicious chicken mulakittathu with steamed rice, dosa or chappathi.

Recipe adapted from here

Tuesday, November 10, 2015

Paneer Barfi

250 grams grated paneer
200 ml condensed milk
1 tablespoon milk powder
2 pinches cardamom powder
A pinch of salt
Pistachios for garnishing


  • Soak paneer in hot water for 10 minutes.
  • Drain and squeeze water from paneer completely.
  • Place it in a grinder, pulse it and keep aside.
  • In a bowl, mix well all the above ingredients.
  • Pour the above mixture in a non stick pan and stir on low flame until it starts leaving the sides of the pan.
  • Pour it into a greased plate and allow it to cool down.
  • Cut into squares and garnish with pistachios.