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. 

        Monday, August 19, 2013

        Chettinad Poondu Kuzhambu


        small onion - 125 gms
        Garlic - 50 gms
        Tamarind - lemon  size - approximately 40 grams,
        Sesame seed oil - 4 tbsp
        Turmeric- 1/2 tsp
        chilli powder - 1 tsp
        corriander powder 2 tsp
        Tomato - 2nos
        Mustard seeds - 1tsp
        Fenugreek  seeds- 1/2 tsp
        Red chillies - 3nos
        curry leaves - 1 spring
        Hing - a pinch
        Salt as required 


        Soak tamarind in hot water for 20 minutes.Then extract the juice (around 3 cups) and discard the pulp.

        Peel the onions and garlic and cut it into half if it is big.

        Heat sesame seed oil, add mustard seeds, when it splutters, add fenugreek seeds, hing and curry leaves.
        Then add garlic and  onions and saute nicely for a few minutes.

        Then add the tomatoes ,
        Add masala powder, salt and tamarind water and bring it to boil.
        Keep it in medium flame and cook till it thickens and oil separates.

        Thursday, August 15, 2013

        Chettinad Meen Kozhambu


        King fish -250 gms
        Small onion -50 gms
        Tomato -2nos 

        Green chillies- 2 nos 
        Garlic - 5 cloves
        Turmeric powder – ½ tsp
        Tamarind – 1 medium sized lemon 
        Curry leaves – 1 spring
        Mustard Oil – 2 tbsp

        For seasoning: 
        Mustard seeds - ½ tsp
        Fenugreek seeds – ¼ tsp

        To dry roast and grind:
        Red chillies - 5nos
        Coriander seeds - 2 tsp
        Pepper -1tsp
        Cumin seeds - 1/2tsp
        Fennel seeds – ¼ tsp
        Coconut – 3 table spoon


        Soak the tamarind in one cup of  water .  After sometime squeeze and extract the juice and keep it aside.

        Marinate the fish with Turmeric powder and salt rest it for 30mins

        In a panheat oil and season with mustard, Green chillies, fenugreek seeds and curry leaves.

        Once it splutters, add chopped onion, tomato, minced garlic with little salt. Saute it until the tomato cooks 

        After that add the dry roasted, ground spices, turmeric powder and tamarind water. Allow to boil till the raw smell goes; add fish, once the oil starts floating.

        Simmer it for 15 mins 

        Adjust the seasoning

        Tuesday, August 13, 2013

        Spinach and Sun dried Tomato Frittata


        • 1/2 medium onion, chopped 
        • 1 large clove garlic, minced
        • 3 large eggs
        • 2 Tbsp milk
        • 1/3 cup grated Parmesan cheese
        • Sun-dried tomatoes, about 2 Tbsp chopped
        • Salt and freshly ground pepper to taste
        • 3 oz goat cheese


        1 Preheat oven to 250 degrees
        2 Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside.
        3 In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.
        4 Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute further. Add cooked spinach and mix in with onions and garlic.

        5 Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
        6 Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. 

        Tuna and Macaroni Salad


        Macaroni boiled -2 cups
        Sour cream-2tsp
        Mayonnaise-4 tsp
        Celery -1 stalk
        onions-1/2  finely chopped
        Tuna canned-1 nos
        olive oil -2 tsp
        salt -1 tsp
        pepper-1/2 tsp
        Black olives-2 tsp
        cherry tomatoes-15 nos halved
        Basil leaves-1 small bunch fine cut


        1. Cook pasta in a large pot of boiling salted water until al dente. Drain and cool.
        2. Mix sour cream, mayonnaise, onion, celery, olives,cherry tomato, tuna, and salt and pepper into macaroni. 
        3. finish with basil and serve cold