Saturday, April 11, 2015

Mamabazha Pulissery

Mamabazha Pulissery

The name that bring smile !! A dish that is  a must  have in all Kerala ocassions One cannot imagine a festive leaf devoid of this creamy , yogurty goodness with all the  sweetness of ripe mangoes 


1 cup peeled  mangoes cut in to small chunks
Pinch of turmeric powder

3 nos green chillies1/2 tsp red chilly powder
1/4 tsp roasted fenugreek powder
1/4 tsp pepper cracked  coarsely

1 tsp oil 

To grind

1/2 grated fresh coconut
few pieces of mango chunks
1  1/2 cups  yogurt
1 tsp cumin seeds

For seasoning

2 tsp coconut oil
1/2 tsp mustard seeds
2 red dry chillies 
some curry leaves.


First cook the chunks of mango with little salt, turmeric powder  and little water  around a cup,  and mash the mangoes with a ladle.
Also add the red chilly powder, crushed pepper and some curry leaves.

Let it boil for a while,till the gravy thickens a bit.
Next grind all ingredients given under the heading without adding water.

When the gravy has thickened a bit add the ground paste and stir gently , keep the flame on low.
Add the roasted fenugreek powder.
Next season the gravy with mustard seeds, curry leaves and red chillies and 2 tsp of coconut oil.

Pour the seasoning over the simmering aromatic mango pulissery

Tuesday, March 24, 2015

Coconut banana Pancakes


  • 1 cup  rice flour 
  • ⅓ cup finely chopped palm sugar,
  • ½ cup mashed  bananas
  • ½ cup coconut milk
  • ⅓ cup dried shredded coconut
  • ½ cup young coconut meat, canned, cut into ½-inch long strips
  • ¼ tsp salt

In a small pot, add palm sugar and coconut milk and stir over low heat just until the sugar is mostly dissolved. Remove from heat and cool.
In a mixing bowl, add  rice flour, mashed banana, shredded coconut, young coconut meat, salt and the sugar-coconut-milk mixture; stir until well combined. 
Heat a flat, non-stick pan over medium-low heat. Drop about 1 tablespoon of oil onto the pan into a round shape and cook until the bottom is golden brown, 1-2 minutes. Flip and press down slightly, then cook until the other side is also golden brown.
Can be served at room temperature or warm. 

Tuesday, March 10, 2015

Blue Berry Muffins


  • 2 cups all-purpose flour, 
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup  sugar
  • 2  eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • 2 cups fresh blueberries


  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter might look a little grainy -- that's okay).

  4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
  5. Scoop the batter into the prepared muffin mould
    ; they will be very full. Sprinkle some  sugar evenly on top of the muffins.
  6. Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

Monday, March 9, 2015

Pudhina Paratha


Preparation Time: 40 mins   Cooking Time:30 mins  
  • 2 Cups of  Wheat Flour
  • 1/4 Tsp of Cumin Powder
  • 2 Tsp of Oil
  • Salt as needed
  • Sugar 1 tsp
  • 1 Cup of Warm Water

To  Grind

  • 1Cup of Mint Leaves
  • 2 Green Chillies
  • 1/2 Inch Ginger,


  • Wash the mint leaves, green chillies and ginger. Heat a pan with oil, saute the mint leaves, ginger and green chillies for few mins. Transfer it to a blender and grind it smooth by adding litttle water.
  • In a mixing bowl, add  wheat flour, cumin powder, salt, ,sugar, oil and the ground mint mixture, mix all together , now add warm water little by little, start mixing with a fork or spoon. After it cool down, Knead it into a smooth dough, keep it covered  rest it for 30 mins.
  • Heat the pan,In the meantime portion the dough into equal parts. Roll into thick parathas and transfer it to the hot pan. Cook both the sides of paratha until brown spots appears add some oil over the parathas.
  • Repeat the same process for the rest of the dough.
  • Serve it Hot

Saturday, October 4, 2014

Carrot Halwa

Carrot Halwa
Carrots – 500 gms, peeled and grated
Milk – 750 ml
Sugar – 250 gms
Cardamom Powder – 1 to 2 tsp or as required
Saffron petals – 1 tsp, mixed with 1 tblsp warm milk
Ghee – 20 ml
Sliced almonds-30 gms
Cashews -30gms


1. Heat a heavy-bottomed pan over medium flame.
2.Add the grated carrots and cook it until the raw flavor gone Add the milk 
3. Boil the milk and carrots until thick, stirring from time to time.
3. Add sugar and cook until it thickens.
4. Now add ghee, cardamoms, and Saffron 
5. Reduce flame to low and cook till the ghee starts to separate.
6. Garnish with sliced almonds or cashew nuts.

Friday, October 3, 2014

Carrot Chutney


  • 200 gms Carrot
  • 50 gms small onion
  • 1 tbsp Chana Dal
  • 1/2 tsp Ginger
  • 3 Dried Red Chillies
  • A small piece of Tamarind (approx. 1/2 tsp)
  • 2 tsp Oil
  • Salt to taste
To temper:
  • 1 tsp Oil
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Urad Dal
  • A pinch of Hing
  • A few Curry Leaves

  1. Heat the oil in a pan, Add  chana dal and saute it  until they are golden brown. Remove from the pan and keep them aside.
  2. In the same pan, add red chillies and fry for a few seconds and set them aside.
  3. Then add the grated carrot to the same pan and saute on a low flame till it shrinks and raw smell leaves. Remove from the pan and set aside.
  4. In the same pan, add a teaspoon of oil. Add the chopped onion and saute it until the onion turns light brown.
  5. Let them cool .
  6. Grind all the sauteed ingredients along with tamarind, salt and ginger.
  7. Add required water and grind to a paste.
  8. Heat oil in a pan for seasoning. Add the mustard seeds and urad dal and let them splutter.
  9. When they are brown, add the hing and curry leaves and turn off the flame.
  10. Add the seasoned ingredients to the chutney and combine.

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