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.