Tuesday, August 26, 2014

Tomato DrumStick Curry With Egg ~ ( Munakkaya Guddu Tomato Koora )


Drumsticks   - 2nos
Eggs - 4 nos
Tomatoes - 6 medium size
Onion - 1 large
Green chillies - 4nos
A pinch of Turmeric powder
Tamarind - 25 gms
Salt as per Taste
Curry leaves
Jeera - 1 tbsp
Chana dal - 1 tsp
Mustard seeds - 1 tsp
A pinch of sugar 
Red chilly powder  - 3 tsp
Oil - 2 to 3 tbsp

Method :

  • Cut the drumsticks into 2 inch length wise and wash them.
  • Boil the eggs and kept aside.
  • Take a pan add 2  oil.
  • Add jeera and let them splutter then  add chana dal,mustard seeds and curry leaves.
  • After they popped nicely add onions and green chillis.
  • Let it fry till golden color.

  • Add drumstick pieces and fry for 2 mins.
  • Add the  tomatoes and cook  them in medium flame

  • Add  tamarind water( use required when tomatos are sour).
  • Add a pinch of turmeric and 3 tbsp of red chilly powder and mix well, cook for a few mins with closed lid.

  • Add a pinch of salt and mix well.
  • Add boiled eggs and cook for a few mins.
  • At last add a pinch of sugar(optional).
  • Cook for 2 mins and serve hot with Rice or Chappathis

Thursday, August 21, 2014


Athirasam, I'ts one of my favourite sweet...... its a south indian traditional 

My wife is an expert in making athirasam...  she had that much of experience in it.. Its a bit easy when you have tried couple of times. .i may not got the proper shape but the taste was yummy and i get the perfect texture.. It had a crispy outside and soft inside . 

Happy to share the reciepe with you all 


Raw rice          -2 cups
Jaggery           -200 gms
Cardamon       - 6 nos 
oil                     - to fry 
Kasakasa         - 2 tsp


1  Soak 2 cups of rice 2-3 hours drain them out, dry them in a clean towel, 

 2. Powder the rice and sieve them,.Add the jaggery in a pan

  3. Add  little amount of water, .. boil them in medium flame,

 4.  Once the Jaggery is melted  strain it  and again boil it in medium flame..

 5. Stir them continuously, and now its the second check, here it gets little thick, and now wait or few mins and do the third check, now it comes drop by drop..

  6. When you get the drop lets, check it in a bowl water, it won't dissolve in it, 

 7. And  powder the Cardamon, and set aside..

 8. Take out the Jaggery syrup and add the fine flour to it, mix them well.. slowly add the flour little by little..

 9. Add the Coarse powder, yellaki powder, kasakasa and dmix them well..

10. Here all the things get together in, without any lumps.. and cover it with a clean towel,  and set it in the room temperature for 24 hours. 

 11. Now Heat the pan with oil, grease your hands with little oil and ping a bit from the prepared dough, it should come without sticking your hand, in the mean time grease a plastic sheet with some oil and form a round shape 

12. Drop them in hot oil and put the flame to medium.. flip them and cook till turns brown color.. strain them out and keep them in a colander..

  Perfect Athirasam is ready

Friday, August 8, 2014

White Chocolate Strawberry Cookies

  • Ingredients
  • 1¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ cup unsalted butter-softened
  • 4 oz cream cheese-softened
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoons vanilla extract
  • ¾ cup chopped fresh strawberries
  • 01 tsp lemon zest 
  • 2 tablespoon lemon juice
  • 1-2 tablespoon flour
  • 5 oz white chocolate-chopped
  • granulated sugar

How to Make It

  • Preheat the oven to 350 F and line pans with parchment paper.
  • Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.
  • Whisk together 1¼ cup all-purpose flour, salt and baking powder and set aside.
  • Beat butter with sugar and cream cheese until it’s light and fluffy.
  • Add egg and vanilla and mix well.
  • Gradually add flour mixture and mix until it’s well combined.
  • Stir in chopped white chocolate.
  • Sprinkle strawberries with 1-2 tablespoon flour and lemon zest
    , toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.
  • Drop heaping tablespoon of batter onto pan leaving an inch space between.
  • Set the cookies in the refrigerator for 5-10 minutes before baking.
  • Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
  • Bake for 13-15 minutes( until the edges become golden brown).
  • Let them cool a few minutes in the pan than transfer them to a dry container

Naatu Kozhi Kozhambu


500 gms Chicken
1/4 tsp Turmeric Powder
1/4 tsp Pepper Powder

For the masala
3/4 cup Coconut, grated
2 medium onions, diced
2 tsp Coriander 
3/4 tsp Red Chilies
2 tsp Oil


  • Heat 1 tsp oil in a pan, add coconut, saute the coconut  in medium heat . Keep aside
  • In the same pan, heat remaining 1 tsp of oil, add onions. Saute onions until it turns brown
  • Using a blender,  first grind the coconut finely. Add water as required. Then add onions, coriander  and red chilies. Make a fine paste
  • In a pan heat oil, add turmeric powder and pepper. Add Chicken and fry for 2-3 minutes.
  • Now, add the masala and adjust salt as per taste. Add water depending on level of thickness for the gravy. 
  • Cook till the chicken turns tender and juicy

Wednesday, April 2, 2014

Ada Pradhaman

Ada Pradhaman is a  delicacy from Kerala

    • 50 ml  Ghee,
    •  5 cardamoms,
    • 1 tablespoon of sugar,
    • 2 tablespoons of raisins,
    • 10 cashew nuts,
    • 1 and half cups of grated coconut
    • 200 gms of jaggery 
    • 100 gms Ada.
        1. Heat  two tablespoons of ghee in a frying pan and lightly fry the ada .
        2. Grind the cardamom and sugar together and make a fine powder, sieve the mixture and set it aside for later.
        3. Wash the raisins and dry them.
        4. Again heat two tablespoons of ghee in a frying pan and fry the cashew nuts and raisins until they gain a golden brown colour.
        5. Soak the grated coconut in 1 cup of warm water.
        6. Then grind and extract thick milk from the soaked coconut.
        7. Repeat the above process and make a second coconut extract and place the extract aside.
        8. Break the jaggery into smaller pieces, and make a syrup out of it ...strain it
        9. Cook the ada in  boiling water. Cook till it becomes soft... strain  it.
        10. Now add the Jaggery syrup to the ada and keep cooking until the mixture becomes thick.
        11. Add the second extract of coconut milk..cook it medium flame
        12. Once it thickens add the first extract coconut milk.
        13. Stir well and then mix the fried cashew nuts and raisins to the cooked mixture.
        14. Stir well and heat Ada Pradhaman mixture without boiling the mixture
        15. The cardamom mixture be sprinkled on top of the Ada Pradhaman and serve the pradhaman at room temperature.

        Sunday, March 9, 2014


        Adai is made of lentils and rice. It is usually prepared for breakfast and is  healthier than dosa. It is very simple to prepare . It goes well with all chutneys......


        Raw rice -1/2 cup
        Idly rice -1/4 cup
        Toor Dal-1/4 cup
        Channa Dal -1/4 cup
        Mysore dal-1/4 cup
        Moong Dal-1/4 cup
        Red chillies- 3nos
        Green Chillies - 2nos
        Curry Leaves a spring
        Coconut - a handful grated
        Small onions 50 gms
        Jeera Seeds - 1tsp
        Peppercorn- 1tsp
        Ginger -1tsp chopped
        Asafoetida - a pinch


        Soak rice and dal together for 4 hours.

        Grind it coarsely along with red chillies, ginger and salt. The batter should not be thick nor watery. 

        Add asafoetida, finely chopped onions, green chillies, curry leaves, grated coconut, jeera, peppercorns to the batter. 

        Heat a dosa tawa and pour a ladle of batter and spread it in circular motion. Add a tsp of oil around it. Let it gets nice colour.

        Then flip it over to the other side and drizzle a tsp of oil around the adai.

        After both sides are cooked remove  and serve it hot

        Friday, February 7, 2014


        Ingredients needed

        Rice flour - 2 cup
        Jaggery -200 gms
        Banana - 2(medium size)
        Cardamom - 3 nos
        Coconut bits -5 tbsp
        Roasted Sesame seeds - 1/2 tsp
        Oil  and Ghee to fry


        Lightly roast the rice flour .

        Fry the coconut pieces in oil .

        Add one cup of water to the jaggery and boil it .. strain and cool it .

        Blend the bananas to a smooth paste and mix with the rice flour ,coconut pieces,sesame seeds,cardamon and jaggery syrup.

        The consistency of the batter should not be too thin nor too thick, so adjust accordingly.

        Heat a paniyaram pan, add a tsp of oil + 1/2 tsp of ghee in each hole of the  paniyaram pan.

        When the oil + ghee becomes hot, reduce the flame to low and fill the holes with the batter. (fill only up to 3/4 th of the hole). Now cook  in medium flame.

        When the bottom starts  browning, flip it over to the other side with a fork or a skewer.

        Let the other side get cooked until golden brown. Once cooked, remove and drain on a paper tissue.


        Tuesday, January 28, 2014

        Chocolate Brownie

        Chocolate Brownie


        Butter                - 230 gms

        Chocolate dark - 450 gms

        Brown Sugar     - 215 gms

        Sugar                 - 200 gms

        Egg                    - 06 nos

        Salt                    - 02 gms

        Flour                 - 130 gms


        Preheat your oven to 350°F (180°C). 

        To protect the chocolate from direct heat, melt it and the butter in a heatproof bowl set over a small pot of simmering water, stirring constantly. When the chocolate and butter have melted, whisk until smooth. 

        While the chocolate mixture cools slightly, whisk together the flour and salt. Beat the eggs, sugar and add to the chocolate and mix thoroughly. Stir in the flour mixture until incorporated. 

        Pour batter into a lightly oiled and floured  pan. Bake for exactly 25 minutes. 

        Monday, September 9, 2013

        Kozhi Vellai Khorma



        Chicken – 1/2 kg

        Onion – 1 nos chopped

        Garlic cloves – 3 sliced

        Coriander powder – 1/2 tsp

        Lemon – 1 nos

        Coriander leaves  – 2 spring

        Salt to taste


        For Grinding


        Coconut – 100 gms

        Green chillies – 3 nos

        Fennel seeds - 2tsp

        Poppy Seeds - 1tsp

        Cashew nuts – 25 gms


        For Tempering


        Oil – 2 tsp

        Cinnamon  – 3 small pieces

        Cardamom – 1

        Cloves- 3nos

        Star anise  – 1

        Fennel seeds – 1/2 tsp



        Wash the chicken .Heat a kadai with 1 tsp oil and add the chicken and fry till colour changes .


         Add 1 cup water and little salt and cook till the meat turns tender.And Keep it aside.

        Heat a tsp of oil in a kadai and fry the greenchilles .In a mixer add all the ingredients under grinding with the fried chilli and ground to a fine paste using enough water.

        Heat oil in a kadai and add the ingredients under tempering and fry for a min.

        Add the onions and garlic and cook till the onion loses its colour.


        Now add the cooked chicken and grounded masala with enough water  and mix well.


        Add required salt(remember we have added salt while cooking the chicken)  and coriander powder mix well.Allow it to boil for 10 mins and simmer it for 2 more mins and switch off


        Friday, August 23, 2013

        Chettinad Liver pepper Fry


        Liver-250 Gms (cut into very small pieces)
         small onions-100 gms
        Chopped tomato-1
        Chopped garlic-2
        Ginger Garlic paste-1/2 tsp
        Turmeric powder-1/2 tsp
        Chili powder -1tsp

        corriander powder-2teaspoon
        Freshly ground pepper-1 teaspoon
        oil -3 tsp

        For seasoning

        Cinnamon-2 small pieces
        cardamon-2 nos
        cloves -4 nos
        Fennel seeds-1 tsp
        Curry leaf-little


        Heat oil in a pan add the seasoning items
         Add onions sauté it till it turn translucent
        Then tomatoes, ginger, garlic paste one by one and cook in medium flame.
         Now add the small liver pieces and sauté till they turn white.
         Now add turmeric powder and a cup of water. Keep the flame in medium. Cook for 5 minutes .
         Then add chili powder,corriander powder and the salt . 
        Add little water
         When the curry turns to your desired consistency add the pepper powder. Mix well. Cook for 2 more minutes.
         cook till the oil separates.