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Tuesday, 9 December, 2008

Semolina Dhokla

This nutritious and tempting snack comes from Gujarat. This is easy to make and does not need a lot of ingredients. I am not able to put any pictures at this time, as my camera was not with me when I made it. Children will love to eat this. This recipe was specially requested by one of my friends.

1. 1 cup semolina/rava/sooji
2. 2 tblsp. gram flour/besan/kadalamav
3. 2 chopped green chillies
4. 1 inch grated ginger
5. 3/4 cup yogurt/curd
6. 3/4 cup water
7. 3 tblsp. sugar
8. salt as required
9. 1 tsp. turmeric
10.1 tblsp. lemon juice
11.1 tsp. eno(fruit salt) or baking soda

1. 1 tblsp. mustard seeds
2. 1 tblsp. dessicated coconut
3. a few curry leaves and some coriander leaves
4. 1 tbsp. sesame seeds
5. 1 tblsp. oil

* Grease a vessel (mould)with oil. Take another vessel bigger than the mould and boil some water. It should have a lid with a hole for the steam to escape. The mould should fit inside this vessel.
* Mix items 1 to 10 thoroughly and keep it aside for 15 minutes. Add eno/baking soda and mix.
* Pour the mixture into the mould and steam it for 15 minutes. Poke a toothpick and see whether it comes out clean. If it comes out clean, then the dhokla is done.
* Add the dessicated coconut on to the dhokla.
* Heat one tablespoon oil, splutter mustard seeds, sesame seeds and curry leaves and pour over the dhokla. Sprinkle some coriander leaves also.
*Cut into cubes and serve it plain or with chutney of your choice.

Sunday, 7 December, 2008

Black eyed bean Fritters (Pakoras)

Black eyed beans fritters are great as snacks.


1. 250gms. dried black eyed beans
2. 1 onion chopped
3. 1 green chillie deseeded and cut into half
4. 1 inch ginger sliced
5. 150ml. water
6. salt as required
7. oil for deep frying


* Soak the beans in water for 8 hours. Drain the water and remove the skin by rubbing between the palms of the hand.
* Wash the beans in lot of water, the skins will float to the surface. Discard the skin. Soak the beans for some more time.
* Put all the items from 2 to 6 in a blender to make a thick paste (water may be added slowly and gradually and not the entire quantity at one go).
* Heat oil in a heavy bottomed pan and fry spoonfuls of the above mixture until golden brown.
* Serve it with sauce or dip of your choice.

Monday, 10 November, 2008

Palak Paneer (Spinach and Cheese)


  1. 1 medium onion cut into small pieces
  2. 250 gms paneer cut into cubes
  3. 2 bunches of cut spinach
  4. 1 green chillie sliced
  5. 2 medium tomatoes cut into cubes
  6. 1 inch grated ginger
  7. 3 cloves garlic
  8. 3 green cardamom
  9. 3 cloves
  10. 1 inch cinnamon
  11. 1/2 tsp. turmeric
  12. 3/4 tsp. red chillie powder
  13. 1/2 tsp. cumin powder
  14. 1 tsp. garam masala
  15. 2 tblsp. plain yogurt/curd
  16. 1 tblsp. milk
  17. 1 tsp. kasuri methi
  18. 2 tblsp. oil
  19. salt as required


  • Take a heavy bottomed pan. Heat 1 tblsp. oil and saute the cinnamon, clove, cardamom and kasuri methi.
  • Fry onions, ginger,garlic, chillie and tomatoes one after the other.
  • Add turmeric, chilli powder, garam masala and cumin powder and saute for another 2 minutes.
  • Add the chopped spinach and saute for another 2 minutes.
  • Cool the mixture and blend it to a smooth paste.
    When the mixture is cooling, fry the paneer in a tblsp butter, until lightly browned on all sides. Paneer can be added to the palak mixture fried and non fried, as per your taste. I like to fry the paneer.
  • Take another vessel and heat 1 tblsp oil. Add the paste and salt, cook it for 2 minutes. Slowly add the milk and yogurt and mix. Keep it on the stove on a low fire for another minute and then add the fried paneer, cook the gravy for 2 more minutes and remove from fire.
  • Serve it with rotis or rice.

Monday, 13 October, 2008

Crab Curry

Crab curry is one of the tasty coastal dishes of Kerala. This is one of my favourite dishes.

During my summer hols visits to grandma's house was always a treat. My grandmother lived on the banks of Ashtamudi lake and I waited for the bus to arrive at the bus stop, my eyes wanted to see the lake, the sun set, the coconut palms standing on the banks of this lake and the birds passing over this lake. It is a view that no man on this earth can give us.

The midday meal always consisted of fish in some form or the other. I am not fond of fish but the way grandma prepared it made me relish it. Fish pachcurry, fish fry, fish red curry and crab curry were my favourites. Here is the recipe for crab curry.


  1. 500 gms crabs
  2. 1/2 coconut
  3. 200 gms onions
  4. 100 gms green mangoes cubed (If mangoes are not in season, fish tamarind may be used)
  5. 4 cloves of garlic
  6. 8 green chillies
  7. 1 inch ginger
  8. 1/2 tsp. turmeric powder
  9. 2 sprigs curry leaves
  10. 50 ml. oil
  11. 1/4 tsp. mustard
  12. salt as required


  • Clean crabs and cut into required pieces.
  • Grind coconut, garlic, green chilles, turmeric powder and ginger together.
  • Heat oil and splutter the mustard seeds. Add chopped onions and curry leaves and fry.
  • Add the coconut masala and fry for 3 minutes more.
  • Add the crab pieces and cubed mangoes and mix.
  • Add sufficient water and salt to cook the crab curry and cook over slow fire.
  • A tasty dish is ready.

Friday, 19 September, 2008

Butter Chicken

Yesterday, while going through my cooking options, struck upon the idea of cooking butter chicken. Butter chicken originates from the Indian state of Punjab. It is also called Murg Makhani in hindi. The butter chicken came out very tasty and is easy to cook, so thought of sharing it with you.


  1. 600 gms chicken breasts cut into small pieces
  2. 2 tablespoon butter
  3. 2 pieces cinnamon about 1 inch each.
  4. 4 green cardamoms
  5. 3 cloves
  6. 8 to 10 peppercorns
  7. 2 parts of 1 star anise
  8. 1 tsp. kasuri methi (dried fenugreek leaves, available in most of the Indian stores)
  9. 100 gms sliced or crushed almonds
  10. 1/2 can crushed tomatoes
  11. 2 cm ginger grated
  12. 4 cloves of garlic grated
  13. 2 medium onion cut into fine pieces
  14. 1/2 cup yogurt
  15. 1 tblsp. lemon juice
  16. 1 teaspoon garam masala or chicken masala
  17. 1 teaspoon chilli powder
  18. 1/2 teaspoon turmeric powder
  19. some sprigs of coriander leaves for garnish
  20. salt as per requirement


  • Marinate the chicken pieces with lemon juice, turmeric powder, chillipowder, kasuri methi and salt for 45 minutes or more.
  • Roast the whole spices of peppercorns, star anise, cumin, cardamom and cinnamon.
  • Grind these spices into powder and then add the almonds and chicken masala and grind it further. Make this into a fine paste adding water and keep it aside.
  • In a heavy bottomed pan, add the butter and then the onions, ginger and garlic and saute these for sometime until it is lightly brown and cooked. Add the chicken pieces to it and lightly fry it. (You can also add a bit of yogurt to the marination and then roast the chicken in an oven for a better effect than pan frying it).
  • When the chicken is done, add the crushed tomatoes and stir it for a further 2 minutes. Now add the almond and spice paste, mix and let it cook until the chicken it is done. (Please uncover it and mix it in between as the almond paste can stick to the bottom, if needed add a little water from time to time.)
  • Lastly add the yogurt and adjust salt according to your taste. Cook it for 2 or 3 minutes only as the yogurt can give out water if cooked for longer time.
  • Garnish with coriander leaves.

Friday, 12 September, 2008

Happy Onam

Wishing each one of my blog readers a "Happy Onam 2008".

Monday, 4 August, 2008

Fruit Trifle

During my stay in the U.K., trifle is a dessert which fascinated me a lot. Trifle is an English dessert made with cake, custard, fruits, jelly and cream. All these items are gathered in a glass bowl, as this shows of those lovely colours and makes anybody's mouth water. Trifle can be made with various ingredients and in various ways. Here is my version of trifle. I am using all ready made items to make it easier. You can bake the cake yourself, or make the custard at home.

  1. 200 gms plain sponge cake
  2. 800 gms fruit cocktail (500 gms fruit drained)
  3. 1 packet of strawberry jelly (You may use different jelly depending on the fruits you use)
  4. 500 ml. custard
  5. 1 cup whipping cream
  6. 1 tblsp. icing sugar


  • Prepare the jelly according to the instructions and let it set before you start making the trifle.
  • Cut the cake into 1 inch slices and layer the bottom of the glass bowl with it.
  • Drain the syrup out of fruit cocktail and drizzle some of the syrup onto the sliced cake pieces, to soak it a bit.
  • Now put half of the fruits on top of the cake layer.
  • Pour some custard on top of the fruit layer.
  • The next layer should be the jelly.
  • You can again layer the items in the similar way or stop it wherever you please.
  • Lastly add the whipped cream.
  • Refrigerate it for atleast 5 hours and serve cold.

* Whipped cream . In a mixing bowl, beat the cream until it slightly thickens.
Add icing sugar and continue to whip until it forms firm peaks. Whipping cream can also be used to layer in between the ingredients. But always finish off with the whipping cream on top.

Thursday, 17 July, 2008

Onam Recipes

As Onam is fast approaching, I thought of contributing some recipes specifically for onam on my site. As many of these ingredients as such is not available in Cape Town, I am not posting it on this site and have posted it to my other site These recipes are taken from old vanitha magazine, translated and then posted. More recipes will be posted in due course of time.

Monday, 23 June, 2008

Chicken Manchurian


  1. 1/2 kg. chicken (deboned and cut into bite sized pieces)
  2. 1 egg
  3. 2 tblsp. cake flour/all purpose flour/maida
  4. 1 tblsp. cornflour
  5. 1 tblsp. soya sauce
  6. 1 tsp. pepper powder
  7. salt as required
  8. 1 inch ginger cut into small pieces
  9. 4 cloves of garlic cut into small pieces
  10. 2 onions cut into small pieces
  11. 1 green pepper (I use peppers of various colours)
  12. 2 spring onions cut into small
  13. 1/4 tblsp. chilli sauce
  14. 2 tblsp. soya sauce
  15. 1 tblsp. tomato sauce
  16. 1 1/2 tblsp. cornflour (read as one and a half)
  17. 1 1/2 cup chicken stock
  18. Oil for frying and sauteing


  • Make a paste of items 2 to 7 (not too thick or too thin, able to coat the chicken)

  • Heat the oil in a frying pan. Dip the chicken pieces in the above paste and deep fry them until golden brown.

  • Take a bigger vessel like a wok and heat a little oil.

  • Saute onions, garlic, ginger, spring onions and peppers.

  • Now add soyasauce, chilli sauce and tomato sauce. Mix everything properly.

  • Add the chicken stock to the 1 tblsp. corn flour and mix until all lumps are broken down. Add this to the entire mix of onions and peppers. When the gravy starts to thicken add the chicken pieces and mix. Adjust salt as per taste. Lower the fire and cook until done.

  • Serve it with chappatis, and other breads.

Tuesday, 17 June, 2008

Fried Chicken Curry (Varutha Kozhi Curry)

This is a recipe taken from Lekshmi Nair's magic oven. As promised, Rose here is your recipe. Anybody wanting some specific recipe from Lekshmi Nair's magic oven can contact me and if I have it, I shall surely post it here.


  1. 1 medium chicken (cut into small pieces)
  2. 1/4 cup coconut oil ( sunflower oil can be used)
  3. 250 gms small onions (sliced small)
  4. 15 cloves garlic (sliced small)
  5. 2 pieces ginger (sliced small)
  6. 6 green chillies (sliced lengthwise from the middle into two)
  7. 2 tblsp. coriander powder
  8. 2 tblsp. chilli powder
  9. 3/4 tsp. turmeric powder
  10. 1 tblsp. garam masala
  11. 1 cup coconut milk (1st milk) and 2 cups (2nd milk taken from one coconut)
  12. 1/2 tsp. fried and ground cumin
  13. Few curry leaves


  • Saute the ginger and garlic slices in hot oil.
  • Put in this sliced onions and green chillies and saute until the onions are lightly browned.
  • Add turmeric powder, chilli powder, coriander powder and saute until it takes out the raw smell.
  • Add chicken pieces to this masala, mix and saute further.
  • Add garam masala, ground cumin and salt and saute further.
  • When the masala has mixed with the chicken properly and the oil starts oozing out add the 2 cups of coconut second milk. ( I normally use coconut milk in tins with added water)
  • Let the chicken cook in this coconut milk. When the gravy starts thickening add coconut 1st milk and mix.
  • Add some curry leaves and cover the vessel. Switch off the stove.

Source: Lekshmi Nair's Magic Oven Recipes

Monday, 26 May, 2008

Tandoori Chicken

This is a fairly easy recipe to make tandoori chicken. Tandoori chicken is usually made in a clay oven called the tandoor, but this can be made at home in the oven or on a grill.


  1. 1 1/2 kg. chicken pieces (cut into braai/barbecue) pieces
  2. 1 tblsp. chilli powder
  3. 1/2 inch ginger
  4. 5-6 cloves of garlic
  5. 1/4 cup curds (plain yogurt)
  6. Juice of one lime
  7. 2 drops of red food colour or tandoori colour available from indian shops
  8. salt to taste


  • Grind the chilli powder, ginger and garlic to a fine paste.
  • Mix it with curd/yogurt, lime juice, red colour and salt.
  • Marinate the chicken pieces in this mixture for 4-5 hours.
  • Take out the pieces and roast directly over the grill until the pieces are soft and dry.
  • Serve it with tomato and onion salad.

Thursday, 15 May, 2008

Kerala Fish Pickle

My mother used to make fish pickle and it used to be savoured by all of us within a week of its preparation. She used to bring a bottle of it whenever she came to visit me. My neighbours used to wait for the arrival of fish pickle to have their share of it. Thought of sharing this recipe with all of you.


  1. 1 kg. fish (any firm fleshed ones like tuna with less bones)
  2. 1/4 cup thinly sliced ginger
  3. 1/4 cup thinly sliced garlic
  4. 5 slit green chillies
  5. 2 tsp mustard seeds
  6. 1 sprig curry leaves (optional, as it is difficult to get everywhere)
  7. 1/2 cup vinegar
  8. 1 tsp. fenugreek seeds
  9. 1 1/2 tblsp. chilli powder
  10. 2 tsp. pepper powder
  11. 1 tsp. turmeric powder
  12. salt to taste
  13. oil as required


  • Clean and cut the fish into small cubes. Wash them thoroughly. Drain the water completely.
  • Marinate the fish in 1/2 tblsp. chilli powder, 2tsp. pepper powder, 1 tsp. turmeric powder (from the ingredients above) and salt for half an hour.
  • Fry the fish and keep it aside.
  • Heat oil in a heavy bottomed pan.
  • Splutter the mustard seeds and then put in the fenugreek seeds and curry leaves.
  • Add the sliced ginger, green chillies and garlic and saute until golden colour.
  • Add the remaining 1 tbsp. chilli powder and saute. Add the fried fish with more oil. Heat it until the oil becomes hot. Add the vinegar and salt to this and switch off the stove.
  • Mix everything thoroughly.
  • Bottle it in clean bottles and keep it air tight. The oil and vinegar mix should cover the fish pieces at all times.

Wednesday, 30 April, 2008

Kentucky Fried Chicken

When I looked at my stats for this site, I find many of my Gulf visitors are searching for Lekshmi Nair's magic oven recipes. Hence, I am trying to include some of Laxmi Nair's recipes to this site. Hope all of you find it useful. If anybody needs any recipe in particular from Magic Oven, I can put it up on this site, if requested, provided I have it with me.


  1. 1 kg. chicken cut into big pieces
  2. 1 tblsp. ginger paste
  3. 1 tblsp. garlic paste
  4. 1 tblsp. soya sauce
  5. 1 tblsp. tomato sauce
  6. 1 tblsp. chilli sauce
  7. 1 tsp. black pepper powder
  8. salt as per requirement
  9. 1 1/2 cup water

Ingredients for batter:

  1. 1 1/2 cup maida (cake flour, all purpose flour)
  2. 1 egg
  3. 1/2 tsp. turmeric
  4. 1/2 tsp. black pepper powder
  5. 2 cups water
  6. salt as per taste

Other ingredients:

  1. Bread crumbs as per requirement
  2. Oil for frying
  3. 1 1/2 tblsp. cornflour


  • Cook the washed chicken pieces along with ginger paste, garlic paste, soya sauce, chilli sauce, tomato sauce, black pepper powder, salt and water (adjust the water in this era of frozen chickens).
  • Drain the cooked chicken pieces and keep it aside. Keep the liquid separate.
  • Make a batter with maida, egg, turmeric powder, black pepper powder, salt and water. The batter should not be too thick or thin.
  • Dip the cooked chicken pieces in this batter and then roll it in bread crumbs.
  • Fry the rolled chicken in hot oil and remove when they are of a golden colour.
  • Now boil the liquid, which was removed earlier. Add the cornflour mixed with 1/4 cup water to this liquid and mix.
  • Remove this brown sauce when it starts to thicken. (You may add one big spoon butter to the sauce).
  • This sauce can be used as a dip for the fried chicken.

Source: Lekshmi Nair's Magic Oven Recipes

Tuesday, 15 April, 2008

Paneer Kheema Korma

Yesterday, I went and bought two litres milk from one of the big shops. When I made tea with it, I did not like the taste of it, so now I had a problem of finishing up this milk. After thinking for a while, thought of making some paneer with it. I made the paneer and kept it under the heaviest of things (my marble chappati stone), but after two hours also the paneer did not become solid and I could not cut small pieces from it. I had a crumbly paneer but the quality of the paneer was good.

I had to make something good out of this. How can I throw this away? Took some ideas from my older post and made my own Panner Kheema Korma.

  1. 200 gms paneer kheema
  2. 1 medium sized onion cut into small pieces
  3. 5 garlic cloves cut into small pieces
  4. 1 inch ginger cut into small pieces
  5. 1 tblsp tomato puree
  6. 1 tsp. turmeric powder
  7. 1 tsp. chilli powder
  8. 1 tsp. coriander powder
  9. 2 tsp. garam masala
  10. 1/2 cup plain yogurt
  11. 1/2 cup green peas
  12. salt to taste
  13. coriander leaves for garnish
  14. 2 tblsp. oil


  • In a heavy bottomed pan, heat oil and saute the onion, garlic and ginger until slightly brown.
  • Add the turmeric powder, chilli powder, coriander powder and garam masala and saute on slow fire for 2 minutes.
  • Add the tomato puree and saute for 1 more minute. Now add the green peas, salt and half a cup of water and let it cook for 5 minutes (until the peas are done and water has evaporated).
  • Now add the paneer kheema and saute for another 2 minutes. Add the plain yogurt at the end and cover and cook.
  • Garnish with coriander leaves.
  • Serve it hot with rotis.

Shahi Chicken Korma

Mughals invaded India in the 16th century. Unlike other invaders the mughals settled in India and brought along with them their culture and cuisine. Mughals were basically a warrior group and made great contributions to architecture in India.

Mughlai cuisine is very rich and was especially prepared in the royal kitchens. They introduced the use of milk, cream, butter, nuts, dry fruits and exotic spices in curries in India. The use of these ingredients gave the unique aroma and taste to the cuisine. Mughlai food is cooked throughout India but is more common in the Northern parts. The Kababs, Kormas, Koftas, Biriyanis, pulaos and parathas all fall under the category of Mughlai cuisine. The spices used in this type of cooking are either ground or used whole.

Today, I am giving you the recipe for Shahi Chicken Korma.


  1. 4 chicken breasts (deboned) cut into pieces
  2. 2 onions cut small
  3. 1 inch long ginger cut small
  4. 5 garlic cloves cut small
  5. 1 tsp. turmeric
  6. 1 tsp. chilli powder
  7. 1 tsp. coriander powder
  8. 1/2 cup cashewnut and almond mix (ground to a paste)
  9. 1 cup plain yogurt
  10. 2 tsp. chicken masala or garam masala
  11. 3 tblsp. oil or ghee (as per your own taste)
  12. salt to taste
  13. Coriander leaves chopped for garnish


  • Marinate the chicken pieces for half an hour in plain yogurt, salt and turmeric.
  • Heat ghee in a heavy bottomed pan and fry the onions, ginger and garlic till light brown.
  • Add chilli powder, chicken masala and coriander powder to the above mixture and let it simmer for 5 minutes.
  • Add the cashew nut and almond paste and let it simmer for 2 more minutes. Don't let it stick to the bottom.
  • Add the chicken pieces and marination, cover and cook on low fire. If needed add 1 cup of hot water and stir. This depends on how much water is given out by the chicken when cooking.
  • Adjust salt as per taste.
  • When done, garnish with coriander leaves.
  • Serve hot with rotis or rice.

Tuesday, 8 April, 2008

Aloo Paratha (Potato Roti)

Yesterday, planned to make some Aloo Paratha for lunch. The reason behind it was laziness to cook another curry, if it was aloo paratha I could give some yogurt or sauce along with it, and children are happy. When I started to make parathas, by filling it with potatoes, it took more time than expected. I began to think of ways and means of making my life easier. The results of my thinking was this.


  1. 2 cups atta or wheat flour
  2. 1 cup boiled and mashed potato
  3. 1 green chilli sliced small
  4. 1/2 tsp. turmeric
  5. 1/2 tsp. garam masala
  6. 2 tblsp. onions cut into small pieces
  7. Ghee or oil as required
  8. warm water as required
  9. salt to taste


  • Saute the onions and green chillies. Add the turmeric, garam masala and salt and saute for half a minute more. Now add the mashed potato and mix. Remove from fire and keep it aside.
  • When the above mixture is cold, mix the atta, 1 tbsp. oil, warm water and mashed potato and make it into a soft dough. Keep it aside for 1/2 an hour.
  • Make medium sized balls with the dough. Roll it out into a circular shape of medium thickness.
  • Add some oil on the griddle and roast these parathas until done.
  • Serve it with plain yogurt, ketchup or curry as per your liking.
These parathas are easier to make and very filling too.

Thursday, 3 April, 2008

Chicken Roast


  1. 1 whole medium chicken
  2. 3 onions sliced
  3. 2 tomatoes sliced
  4. 2 pieces of ginger sliced
  5. 5 cloves garlic sliced
  6. oil
  7. 1 tsp. black pepper medium ground
  8. 2 tblsp. fresh lime juice
  9. 1 tblsp. chicken masala
  10. a few sprigs of curry leaves
  11. salt as per taste


  • Wash the chicken thoroughly and leave it to drain.
  • Mix a little salt, lemon juice and black pepper. Marinate the chicken all over with this and leave it for an hour to marinate.
  • Heat some oil in a heavy bottomed pan. Put the whole chicken in it and turn the chicken in between frying to seal the chicken. Let it brown on all sides. Remove it from oil and keep it aside.
  • Saute the onion, ginger slices, garlic slices, chicken masala, curry leaves until nicely browned. Add the tomatoes and saute further more until the oil runs clear.
  • Add 2 cups water plus the water if any left from marination to the above mixture and put the chicken in it. Adjust salt according to taste. Cook the chicken on low fire, keeping it covered. Turn the chicken in between to cook on all sides.
  • Leave it on the flame, until the gravy thickens and chicken is properly cooked.
  • Chicken is ready to eat, unlike other roasted chicken, this chicken has a nice spicy taste even on the inside.
  • To get a more filling dish, vegetables like potatoes, carrots, beans etc. may be added.

Saturday, 29 March, 2008

Beef Casserole


  1. 1/2 kg. beef cut into pieces
  2. 1/2 kg. thinly sliced onions
  3. 2 tblsp. pepper powder
  4. 1/2 tblsp. soya sauce
  5. 2 tblsp. chilli sauce
  6. 2 tblsp. tomato sauce
  7. 2 tblsp. vinegar
  8. 5 tblsp. ginger cut into small pieces
  9. 4 tblsp. garlic cut into small pieces
  10. Oil as per requirement
  11. salt as per taste


  • Heat oil and fry sliced onions to a brown colour and powder it.
  • Add soya sauce, chilli sauce, tomato sauce, vinegar, pepper powder, salt and powdered onion to the washed beef pieces and cook in a pressure cooker on medium heat for ten minutes.
  • In a pan heat some oil and brown garlic and ginger slices and then mix it with the cooked beef.

Source: Lakshmi Nair's Magic Oven Recipes

Wednesday, 26 March, 2008


Today, as I was going through my account in blog catalog I could see the profile of those people who visited my site. I was really angry to see a person's blog who had copied all my cooking photos and recipes without acknowledging the same. I have informed the person who has done this.

Tuesday, 25 March, 2008

Egg Roast


  1. 6 boiled and shelled eggs (whole)
  2. 3 cloves garlic cut into small pieces
  3. 2 onions sliced

  4. 1 tblsp. chicken masala

  5. 2 tblsp. oil

  6. 1/2 tsp. turmeric powder

  7. 1/2 tsp. pepper powder

  8. 1/2 tsp. chilli powder

  9. 1 sliced tomato

  10. salt to taste


  • Take the boiled eggs and make two or three slits on it. Don't break the eggs into pieces.
  • Heat oil and fry the eggs lightly after adding a pinch of turmeric and chilli powder. Take it out and keep it aside.
  • In the same oil, fry the onions and garlic until golden brown. Meanwhile, make a paste of the turmeric, pepper, chilli powder and chicken masala by adding a little water and mixing.
  • When the onions are golden brown, add this masala paste and fry till it gives a nice brown colour.
  • Now add the tomatoes and salt and cook for 5 to 7 minutes. When the tomatoes are cooked, drop in the fried eggs and mix without breaking the eggs.
  • Egg Roast is ready and can be served with appams, rotis or rice.

Thursday, 20 March, 2008

Roti Rolls

Roti is an Indian bread eaten with curry. It is usually made on an iron griddle. The main ingredient of Roti is wheat flour called atta. Rotis are easy to make with a little practice. It is similar to a tortilla. I remember my first days, when I used to struggle making rotis, sometimes they came out in the shape of Africa and sometimes that of India, sometimes they were hard and sometimes it used to stick to the tawa. I used to take these rotis to my office and my colleagues used to laugh seeing the shape of these rotis. I was staying in the land of rotis and parathas, Punjab so I could understand why they laughed at me. Most of them made beautiful, soft rotis and looking at my blackened rotis can make anyone laugh. I have come a long way from then.

Here in Cape Town, we get rotis in supermarkets, but most of them are made the Malay way. It is usually made with lots of oil or ghee. The Indian rotis do not use much oil and this helps us to keep cholesterol to some extent at bay.

I make rotis everyday in the morning to pack a healthy lunch for my husband to take to work. Recently, my eight year old son came and told me "Mamma, I do not want sandwiches for lunch, I would also like to take rotis to school". I started thinking of different ways to send rotis to school. I did not want to send curries to school as he would make a mess of his uniform and come home. I thought of the wraps available at fast food restaurants and came up with this recipe. I am putting up the photo of roti and shall put the photo of roti roll when I take one.

Ingredients for Plain Rotis:

  1. 2 cups atta (or 1 1/2 cup white bread flour and 1/2 cup brown bread flour)
  2. Sufficient water and salt
  3. 1 tsp. oil


  • Mix atta and salt with warm water.
  • Knead till soft and then put the oil on to this dough and knead it once more, keep it aside for an hour or two.
  • The dough should be kept covered with a damp cloth or with cling film.
  • Divide into balls.
  • Roll out each ball by dusting it with some flour into a circle of the required size.
  • Cook these rotis one side after the other on a flat or slightly concave iron griddle.
  • You may apply ghee on these rotis but not necessary.

Filling for the Rotis:

  1. 500 gms chicken breasts cut into long strips
  2. 8 to 10 lettuce leaves
  3. 1 green pepper sliced
  4. 1 onion sliced
  5. 100 gms of creamy salad dressing or mayonnaise(I use spur's creamy salad dressing used for french fries)
  6. A few coctail tomatoes cut in half
  7. 1 tsp. chicken masala or garam masala
  8. 2 tsp.oil
  9. salt to taste


  • Saute the chicken breasts in 2 tsp. oil until cooked and water has evaporated.
  • Put in the garam masala, cocktail tomatoes and salt and mix for two minutes.
  • Remove it from fire. Keep it aside.
  • Take one roti, first place one lettuce leaf in it and then some cooked chicken breast, one or two pieces of green pepper, onions and finally a little sauce on the filling.
  • Roll the roti in such a way that the bottom is folded first and then the sides.
  • Finally roll a serviette on each roti so as not to get the filling out.
  • A nice delicious roti roll is ready to eat.

Wednesday, 19 March, 2008

Meen Pachacurry (Fish curry)

Yesterday when Rosly asked me for more fish recipes, the first recipe which went through my mind was Meen Pachacurry. This curry may be called by different names in different places in Kerala.
I remember the excitement I used to get when my family used to pack our bags for our long awaited summer holidays. It used to be a tiring trip. We lived in Gujarat and to reach Kerala by train, took almost 3 days and 2 nights and now with the introduction of the Konkan railway, this time has been cut short. I used to get up very early on the third day and wait for Palakkad to come. There was always a feeling of happiness as soon as I entered the starting point of Kerala state. I did not want to miss the coconut trees, the jackfruit trees, the mango trees, the paddy fields and so on. This land will never lose its beauty at least from my mind. It is picture perfect. I forget my worries whenever I remember this natural beauty. I have strayed away from my topic isn't it? That is me, a big day dreamer.
The story of my meen pachacurry originates from Ashtamudi, a place in Kollam district. This is the place where my mother grew up, the house is on the banks of Ashtamudi lake. I used to go and sit near the lake to watch the sunrise and sunset. Did you ever watch the night sky near to a lake? It is beautiful and if one is lucky, one can get a glimpse of a shooting star. At night you can hear the fisherman making sounds by hitting slowly on the boats to attract the fishes.
Early in the morning one can see the boats passing by with the fishermen chattering and gathering their nets. This brings in the fresh catch of fish especially Karimeen. It is a type of flat fish with black spots. When the fisher woman brought this to our door, I was sure that I would get meen pachacurry for lunch. I love that curry. Here is the recipe.


  1. 1 kg fish (karimeen or angel fish or any other flat fish)
  2. 1 cup Coconut shredded
  3. 1/2 cup fresh green mango pieces or 1/4 cup tamarind juice
  4. 5 green chillies
  5. 4 garlic flakes
  6. 1/2 inch ginger
  7. 1/2 tsp coriander powder
  8. 1/2 tsp chilli powder
  9. 1/4 tsp turmeric powder
  10. 1/4 tsp fenugreek seeds
  11. few sprigs of curry leaves
  12. salt to taste
  13. little water

For seasoning:

  1. 1 tblsp. oil
  2. 1/3 tsp mustard seeds
  3. 2 shallots thinly sliced
  4. 2 whole dried red chillies


  • Grind the grated coconut, green chillies, garlic, ginger, chilli powder, turmeric powder, coriander powder and fenugreek seeds to a very fine paste. Keep it aside.
  • In a pan, heat oil, splutter the mustard seeds and put in the shallots and dried red chillies and saute for 2 minutes or until the shallots have turned slightly brown.
  • Add the mango pieces and 1/2 cup water along with salt or the tamarind juice and salt. When you add tamarind juice add water accordingly. Bring it to boil. Put in the fish pieces and cook until nearly done.
  • Add the ground coconut paste and curry leaves and let it cook till done and the curry is of a thicker constituency.
  • Serve it with hot white rice.

Monday, 17 March, 2008

Chicken cutlets


  1. 500 gms chicken breasts
  2. 2 boiled big potatoes
  3. 1 inch ginger
  4. 2 or 3 green chillies (as per your taste)
  5. bread crumbs for rolling the cutlets
  6. 2 egg whites
  7. 1 tsp. chicken masala or garam masala
  8. 1/2 tsp turmeric
  9. 1/2 onion cut into very small pieces
  10. salt as per requirement
  11. oil for frying


  • Boil the chicken breasts in a little water and salt.
  • When it is cooked and cooled blend it with a blender or chopper
  • Mash the boiled potatoes, salt and the chicken mixture.
  • Heat a pan add 2 tsp oil, saute the onions, ginger and green chillies. Add the turmeric and chicken masala and saute for a minute. Add the potato and chicken mixture and mix.
  • Remove this mixture from fire. Make small balls from this mixture and then press this ball slightly with your other hand to get into a cutlet shape.
  • First dip this ball into the egg white and then roll it in the bread crumbs.
  • Follow the same procedure with the other cutlets.
  • Deep fry it in oil. Take it out of the oil when it is of a golden brown colour.
  • Serve it with tomato and onion salad.

Tuesday, 11 March, 2008

Chickpeas Curry


  1. 250 gms chick peas
  2. 3 onions
  3. 10 garlic cloves
  4. 2 big pieces ginger
  5. 2 tomatoes
  6. 2 sprigs curry leaves
  7. 2 pieces cinnamon
  8. 8 cloves
  9. 15 to 20 pepper corns
  10. 4 small cardamoms
  11. 1 tsp. garam masala
  12. 1tsp. red chilli powder
  13. 1/2 tsp. turmeric powder
  14. 1 tblsp. coriander powder
  15. 3 tblsp. oil
  16. salt to taste


  • Soak the chickpeas overnight.
  • Cook the chickpeas after adding salt and keep aside.
  • Grind the tomatoes to a smooth paste.
  • Grind all the items from 7 to 14 to a smooth paste.
  • Cut the onions, ginger and garlic into small pieces.
  • Saute the onions, ginger, curry leaves and garlic. Now add the ground masala paste and saute until the oil starts surfacing out of the masala.
  • Add the tomato paste and let it cook for 5 minutes.
  • Add the cooked chickpeas and mix and cook for 3 minutes more.
  • Serve it with rotis or rice.

Wednesday, 5 March, 2008

Pepper Chicken Masala

Yesterday, when it was time to cook dinner I was going through the contents of my fridge to find out what I could cook. As Cape Town is a place where not much of Indian vegetables are available, it is a daily hassle for Indian wives like me to bring up those beautiful smiles when food is served. My regular phrase is "Curry is a constant worry". Now going back to my fridge contents, I found a small chicken. The regular chicken curry is not exciting anymore so armed with Lekshmi Nair's Magic Oven Recipe book I started cooking Pepper Chicken Masala. It is a fairly easy and good recipe.


  1. 1 small chicken (cut into small pieces)
  2. 1 onion cut into big pieces
  3. 2 tomatoes (blend to a smooth paste)
  4. 2 inch ginger
  5. 6 cloves of garlic
  6. 1tsp. chilli powder
  7. 1 tsp. coriander powder
  8. 1/2 tsp. turmeric powder
  9. 2 tblsp. black pepper
  10. 1 piece cinnamon
  11. 5 cloves
  12. salt to taste
  13. 3 tblsp. butter or oil
  14. a few curry leaves (optional)
  15. 1/2 cup dhaniya leaves (coriander leaves)


  • Grind onions, ginger, garlic, coriander powder, chilli powder, turmeric, salt and 1 tblsp. black pepper into a fine paste.
  • Marinate the cut chicken pieces with this mix for approximately 1 hour.
  • Cook the chicken pieces until it is 3/4 th done and the water has all evaporated. The masala must have covered the chicken by now. Keep it aside.
  • In a heavy bottomed vessel, heat oil or butter and put in cinnamon stick, cloves, and curry leaves.
  • In this put one tablespoon ground pepper (it should be medium ground) and heat until it gives out a fried smell. Now add the tomato paste.
  • When all the water has evaporated from the tomato and oil starts bubbling add the 3/4 done chicken and cook until properly done.
  • Garnish with coriander leave and serve it with rice or rotis.

Source: Magic Oven Recipes by Lekshmi Nair

Tuesday, 4 March, 2008

Chicken and Vegetable Mix


  1. 2 chicken breasts (boneless) cut into cubes
  2. 1 inch ginger sliced thinly
  3. 3 garlic cloves sliced thinly
  4. 1/2 cup carrots cubed
  5. 1/2 cup beans cut 1 inch long
  6. 1 cup cauliflower florets
  7. 1/2 cup green pepper cut into 1 inch pieces
  8. 1/3 cup chicken stock
  9. 2 tsp. pepper powder
  10. 1/2 tsp. garam masala
  11. Oil for stir frying


  • Heat the oil in a wok.
  • Add the garlic and ginger slices for 1 minute.
  • Add the chicken cubes.
  • Saute until the chicken is nearly cooked.
  • Add the vegetables and cook for 5 minutes more.
  • Add the pepper powder and chicken stock and cook it until done.
  • Add the garam masala and stir fry for a minute more.
  • Serve with rice or rotis.

Monday, 3 March, 2008

Noodle Biryani

This dish is a very tasty and fulfilling dish. It has been appreciated by all to whom I have served. Egg noodles are available in most of the fruit and veg city shops in South Africa.


  1. 300 gms egg noodles
  2. 1 carrot cut into julienne strips
  3. 10 - 15 green beans cut into julienne strips
  4. 1/2 a green pepper cut into julienne strips
  5. 2 chicken breasts cubed
  6. soya sauce as per taste
  7. sweet and sour sauce as per taste (optional)
  8. 1 tsp. pepper or as per your own requirement
  9. oil for stirfrying
  10. 1 tsp. chicken masala (optional)

  • Boil the noodles in a microwave for 10 minutes or on a stove until it is cooked and drain the water.
  • Meanwhile heat oil and stirfry the chicken (until cooked) and then the vegetables.
  • Add soya sauce to the above mixture and then add the cooked noodles and mix. All this should be done on a low fire.
  • Add the pepper powder, chicken masala and sweet and sour sauce. Remove from fire when everything has been mixed thoroughly.
  • Your noodle biriyani is ready.

Friday, 29 February, 2008

Mince and Peas salad

This recipe is taken from Vanitha magazine.


  1. 2 cups cooked mince
  2. 1/4 cup finely chopped onions
  3. 1 cup boiled peas
  4. 1/4 cup chopped celery (stem)
  5. 1/2 cup chopped apples
  6. 1/4 cup grated carrots
  7. 1/4 cup chopped red peppers
  8. few chopped coriander leaves
  9. 1 tblsp. oil


  1. 1/2 cup fat free plain yogurt
  2. 4 tblsp. chopped coriander leaves
  3. 1/2 tsp. paprika powder
  4. salt to taste


  • Mix onions, celery, peas, apple, red peppers and carrot in a salad bowl.
  • In a non stick pan heat the oil and saute the cooked mince for a few minutes. Keep it aside.
  • Mix all the ingredients for dressing in a blender.
  • Now add the mince on top of the fruit and veg mixture.
  • Add the dressing on top and garnish with a few coriander leaves.

Thursday, 28 February, 2008


  1. 1 cup white bread flour
  2. 1/2 cup brown bread flour (In countries those who get atta or good wheat flour use 1 1/2 cup of it).
  3. Warm water
  4. 2 tsp. oil
  5. salt to taste
  6. Oil for frying


  • Mix the water, flour and salt to make a soft dough.
  • Keep the dough for 30 minutes covered with a damp cloth.
  • Divide the dough into 12 balls.
  • Roll out on a lightly floured board into circles of approximately 4 to 5 inches.
  • Deep fry one at a time in oil.
  • If a small pressure is given to the poori when it is put in oil with the spoon or ladle it puffs up the poori.
  • Fry to a golden brown colour then lift and strain.
  • Serve it with curry or shrikand.

Wednesday, 27 February, 2008

Chicken sandwich

While sitting down to write this post, I was thinking of the different recipes I would like to post today. A conversation two days back with a friend on packing lunches for children gave me the inspiration to write this post. It is very important that we send a healthy lunch to school for our children everyday. I personally discourage the potato chips, soft drink and sweets in children's tiffin. Sandwiches can be made easily with available ingredients . It is not time consuming and children get a balanced diet. Here is my version of chicken sandwich which I would like to share.


  1. 2 slices of sandwich bread
  2. 1/2 chicken breast
  3. Butter or any spread
  4. 2 cocktail tomatoes
  5. 1 leaf of lettuce
  6. 1 tsp. of green pepper cut small
  7. 1 tsp. creamy salad dressing or mayonnaise
  8. 1/4 tsp. chicken masala
  9. 1/2 inch ginger and a few small slices of onion


  • Cut the chicken breasts into small cubes.
  • Saute these pieces along with onion and ginger in a little oil until cooked. Add the chicken masala and remove from fire.
  • When this is cold use a hand blender which has chopper attachment and mince the chicken in it.
  • Add the salad dressing to this chicken mince and keep it aside.
  • Butter the slices of bread. Layer the lettuce and then put a spoonful of chicken mixture on it. Now layer it with cut cocktail tomatoes and green pepper.
  • Close the sandwich with the other buttered bread slice.
  • Sandwich is ready. These sandwiches should be cut into two diagonally or straight into two halves.

Monday, 25 February, 2008

Dum Aloo (Baby potatoes in yogurt sauce)

Dum Aloo is a very popular North Indian Recipe. It is a curry in a rich sauce. Prepared in a number of ways aloo dum is one of the Indian ready to eat curries found in the South African supermarket shelves. Baby potatoes are found in abundance in our fruit and vegetable shops so why do we need the curries with preservatives in it. Here is a version of dum aloo which does not take much of an effort. When I talk about Indian shops, in Cape Town they are found in the Rylands area and there is a shop near Salt River also.

  1. 15 baby potatoes, skin off

  2. 2 medium sized onions sliced thinly

  3. 1 tblsp. tandoori masala (available in Indian shops)

  4. 1 tsp. turmeric powder

  5. 2 green chillies chopped

  6. 200 gms. plain yogurt

  7. 3 cloves

  8. 3 cardamoms

  9. 1/2 inch cinnamon whole

  10. 8 to 10 pepper corns whole

  11. 1 tsp. cumin seeds

  12. Oil for frying

  13. salt to taste

  14. coriander leaves to garnish


  • Fry the sliced onions and drain it on a kitchen towel, keep it aside.

  • Shallow fry the baby potatoes and keep it aside.

  • Grind the fried onions, tandoori masala and turmeric.

  • Mix the grounded mixture with yogurt, green chillies and salt.

  • Put in the baby potatoes and coat it with the mixture and marinate it for 3 hours.

  • In a heavy bottomed pan heat 1 tblsp. oil and put in the whole spices at items 7 to 11 and saute for half a minute.

  • Put in the marinated potatoes along with the yogurt sauce and let it cook on low fire, until the potatoes are fully cooked. The vessel should be kept covered during the cooking process,

  • Remove and garnish with coriander leaves.

  • Serve with rotis, purees or rice.

Friday, 22 February, 2008

Plain Rice

Today, I thought of sharing with you one of my tips to save energy as South Africa is facing an energy crisis. I cook rice everyday.Everyone who cooks long grain rice knows that it takes a lot of energy as the time needed to cook rice varies from 30 to 45 minutes. Many people tell me that when they cook rice it sticks or turns mushy. I buy the No Name brand of rice from Pick n' Pay. This is not an ad for Pick n' Pay nor do they pay me any commission for it. I buy this brand because it is fairly easy to cook and takes less time and the desired result.


  1. 1 cup long grain uncooked rice
  2. 4 cups water
  3. 1 tsp. salt


  • Boil the water in a kettle.
  • Wash rice in cold water 2 or 3 times.
  • Pour the boiling water into the rice, add salt and let it remain on the stove on high for 10 minutes.
  • When the water bubbles, off the stove and keep the vessel covered for approximately 30 to 40 minutes.
  • Now drain the rice in a colander. You get non sticky, and properly cooked rice.
  • This saves energy a lot if you cook rice on a daily basis.

Monday, 18 February, 2008


When I went to Kerala in December, thought of bringing a appakkara (Unniappam chatti) along with me to South Africa. I remember my school days, when mum used her imaginations to cook for us some snacks, when we returned back from school with our tummies grumbling. But the same joy cannot be provided to my children here in South Africa as some of these beautiful vessels are not available here.

Yesterday, I thought of taking out my appakkara and try my culinary skills with it. I rolled out my first batch of unniappams and then called out to my son who was playing outside with one of his friends. He took two unniappams out to share with his friend. Within two minutes I saw a group of his friends outside my door hoping to get some as well. My son came inside and started with all the names of the kids who were there for the unniappams. So there went my two batches of unniappams. But what a pleasure to see the smiles on those little faces when each one got his share. Below is my version of unniappams. The unniappams in the picture are not as brown as the ones usually got as I ran short of jaggery.

  1. 2 cups fine rice flour
  2. 1/2 cup cake flour or all purpose flour or maida (I am thinking of the different names of the flour available in different countries)
  3. 3/4 cup jaggery syrup
  4. 2 bananas
  5. 1 tblsp. thinly fried coconut pieces
  6. a pinch of salt
  7. oil for frying


  • Mix together rice flour, cake flour, salt and jaggery syrup.
  • Add mashed bananas and fried coconut pieces.
  • Slowly add water and make it into a thick batter but of a pourable constituency.
  • Heat the appakara (vessel) and pour oil to make the holes 3/4 full.
  • When the oil is hot enough pour the batter into each of these holes.
  • Slowly turn the unniappams to cook it thoroughly.
  • When it is golden brown, drain it on kitchen paper towels.

Thursday, 14 February, 2008

Prawn Korma


  1. 1 kg. cleaned medium sized prawns
  2. 4 green chillies sliced thinly
  3. 2 medium sized onions sliced thinly
  4. 1 inch ginger sliced thinly
  5. 4 cloves of garlic sliced thinly
  6. 2 tomatoes sliced
  7. 50 gms of tamarind juice
  8. 3 tsp. of coriander powder
  9. 2 1/2 tsp. of chilli powder
  10. 1 tsp. of turmeric powder
  11. 1 tin coconut milk
  12. curry leaves (optional)
  13. 1 tblsp. oil
  14. 1 tsp. mustard seeds
  15. salt according to taste


  • Heat oil and splutter the mustard seeds.
  • Put in items from 2 to 5 and curry leaves and saute until slightly brown.
  • Now add all the powder spices i.e. coriander, chilli and turmeric and saute for 1 minute.
  • Add 1/5th of the coconut milk with 1 glass water and the turmeric juice.
  • Add the cleaned prawns and salt, let it cook on low fire. When the prawns are half done add cut tomatoes and cook until fully done.
  • Add rest of the coconut milk and let it simmer until the gravy is of the required constituency.

Monday, 4 February, 2008



  1. 1/2 cup tuver dhal (found in any Indian shop)

  2. 3 tblsp. sambar powder

  3. 3 cups chopped cubed vegetables (like carrot, okra, potato, drum sticks etc.)

  4. 2 Red dried whole chillies and shallots sliced

  5. 1 tsp. mustard and a few curry leaves

  6. Tamarind water and salt as required

  7. 1 table spoon oil


  • Cook dhal in a pressure cook until 2 whistles are over.

  • Add all the cut vegetables, salt, tamarind water and pressure cook it for a whistle more.

  • Heat oil and splutter the mustard seeds in it. Add the Sambar powder, redchillie, sliced shallots and curry leaves and saute.

  • Add this to the cooked dhal and vegetables.

  • Serve it with dosa, idli or rice.



  1. 1 1/2 cup white rice

  2. 1/2 cup black gram dhal

  3. salt to taste


  • Soak white rice in water for 12 hours.

  • Soak black gram dhal also separately.

  • Grind the black gram dhal and rice separately in a grinder to a fine paste. Mix them together. Keep it overnight for the dough to rise.

  • Add salt to the dough and prepare dosa after applying oil to the dosa tawa and there is no need of oil if it is a non stick tawa.

  • Serve with Sambar.

Wednesday, 30 January, 2008

Kerala Fish Curry


  1. 1 kg fish sliced

  2. 3 dsp. chilli powder

  3. 1/2 tsp. turmeric powder

  4. 1/4 tsp. fenugreek powder

  5. 2 tablespoon oil

  6. 2 dsp. sliced shallots

  7. 1 inch ginger sliced

  8. 6 garlic flakes

  9. A few curry leaves

  10. 3 pieces of fish tamarind

  11. Salt to taste

  12. 1 tsp. mustard seeds


  • Soak and grind chilli powder, turmeric powder, fenugreek powder, shallots, ginger and garlic to a paste.

  • Heat oil and splutter the mustard seeds.

  • Roast the masala paste over slow fire.

  • Add 2 cups of water to the masala and let it boil.

  • Add the fish, curry leaves, tamarind and salt.

  • Let the fish curry simmer till the gravy is of the required consistency and the fish is cooked.

  • Serve it with rice.

Tuesday, 29 January, 2008

Beans and Carrot Thoren


  1. 2 cups finely chopped beans

  2. 1 cup finely chopped carrot

  3. 2 dsp. oil

  4. 1/2 tsp. mustard

  5. 3 shallots finely sliced

  6. 2 green chillies finely chopped

  7. 1/2 cup finely grated coconut or 1/4 cup dessicated coconut

  8. 1/2 tsp. turmeric powder

  9. 1/2 tsp. cumin powder

  10. salt to taste

  11. A few curry leaves

  12. 2 tblsp. water


  • Splutter the mustard seeds in hot oil.

  • Add the sliced shallots, curry leaves and chopped green chillies and saute until lightly brown.

  • Add the turmeric powder, cumin powder and the chopped beans and carrot.

  • Add water and coconut, mix, cover and cook on slow fire until the mixture is done and water is all absorbed.

  • Serve with rice.

Wednesday, 23 January, 2008

Mushroom Thoren

Mushrooms are a good source of Vitamin B. It has no cholesterol and is virtually fat free. More information can be got from this site


  1. 500 gms White button mushrooms finely chopped
  2. 3 shallots sliced
  3. 3 green chillies finely chopped
  4. 1/4 cup Grated fresh coconut or dessicated coconut
  5. 2 garlic cloves finely chopped
  6. 1 tsp turmeric powder
  7. 1 tsp cumin powder
  8. A few curry leaves (optional)
  9. 1 tblsp. oil for sauteing
  10. 1/2 tsp. mustard
  11. Salt as per taste


  • Heat oil in a frying pan.
  • Splutter the mustard seeds in it.
  • Saute the onion until slightly brown.
  • Add curry leaves.
  • Add the chopped mushrooms, chillies and garlic and let it cook until all the water has evaporated. (If using dessicated coconut add it to the mushrooms before all water is evaporated along with the turmeric and cumin powder).
  • Fresh grated coconut may be added after the water is evaporated along with the cumin and turmeric powders and mix.
  • Cover and cook on a low fire until done.
  • Serve it with rice.

Tuesday, 22 January, 2008

Peanut and Cucumber Salad


  1. 1 medium sized cucumber finely chopped
  2. 1 green chilli finely chopped
  3. 3 tablespoons coarsely crushed roasted peanuts
  4. 1 tsp. black mustard seeds
  5. 1 tblsp. chopped coriander leaves
  6. 1 1/2 tblsp. oil
  7. salt to taste
  8. 1/4 tsp. sugar


  • Mix the cucumber, chillies and coriander leaves.
  • Heat oil in a pan and splutter the mustard seeds.
  • Add this over the mixed mixture.
  • Put salt and sugar before serving.

Egg Chettinad

Eggs contribute significantly towards a healthy diet. They are protein rich. Visit this link for further information.


  1. 4 hardboiled eggs, shelled
  2. 3 tsp. coriander powder
  3. 1 1/2 tsp. chilli powder
  4. 1 tsp. fennel seeds
  5. 1 tsp. cumin seeds
  6. 1/2 tsp. turmeric powder
  7. 1/2 inch ginger
  8. 2 big garlic cloves
  9. 200 ml coconut milk
  10. 2 tablespoon oil
  11. 200 gms finely chopped tomatoes
  12. 200 gms finely chopped onions
  13. 2 inch cinnamon stick
  14. 1/2 tsp. fennel seeds
  15. 2 tblsp. oil
  16. juice of 1/2 lime
  17. salt to taste
  18. 2 tblsp. warm water
  19. 3 cups warm water


  • Cut the eggs into half lengthwise and set aside
  • Mix coriander powder, ginger, garlic, chilli powder, cumin seeds, turmeric powder and fennel seeds with 2 tblsp. warm water and put these into the blender and puree to a thick paste.
  • Heat the oil in a heavy bottomed pan or kadai and fry the fenugreek seeds, fennel seeds and cinnamon for about 8 seconds. Add the onions and fry until lightly coloured.
  • Add the ground paste and saute until the oil starts bubbling out of this paste. A few drops of water can be added if the mixture sticks to the bottoms of the pot.
  • Add the chopped tomatoes and saute for a few more minutes.
  • Add 3 cups warm water with salt to taste and let it simmer for 15 minutes. Keep it covered and it will make a smooth paste.
  • Add the coconut milk and bring it to boil.
  • Add lime juice and you can adjust the salt if necessary.
  • Slowly put in the eggs with the sunny side up.
  • Serve with bread, rotis or rice.

Friday, 18 January, 2008

Bread and Butter Pudding


  1. 6 slices of buttered bread
  2. 2 tblsp. dried sultanas
  3. 1 egg
  4. 2 cups milk
  5. 1/2 tsp. vanilla essence
  6. 1/4 tsp. nutmeg


  • Grease a medium-sized oven proof dish with butter.
  • Cover the bottom with a layer of buttered bread
  • Sprinkle some of the sultanas.
  • Repeat the process ending with the layer of bread.
  • Beat the egg well and then add milk and vanilla essence to it.
  • Pour this mixture over the bread and bake it in the over at 180 degree centigrade for 45 minutes or until browned on top.

Spicy Buttermilk

This is a very thirst quenching drink. It is also used with plain rice in Kerala.


  1. 250 gms plain yogurt
  2. 1 inch ginger sliced
  3. 2 green chillies
  4. 1 shallot sliced
  5. salt as per taste
  6. 100 ml water


  • Crush the ginger, green chillies and shallot
  • Beat the yogurt and mix the water with it
  • Mix the crushed green masala and salt with the yogurt mixture.
  • Serve it with rice and curry.

Thursday, 17 January, 2008

Potato Vada

1. 500 gms. boiled and peeled potatoes
2. 1/2 bunch coriander leaves cleaned and chopped small
3. 2 green chillies
4. salt as per taste
5. 1 tsp. chilli powder
6. 1 tsp. turmeric
7. 1 tsp. coriander powder
8. 1 tsp. cumin powder
9. 1 piece ginger
10. 100 gms. gram flour or chilli bite mix
11. oil for frying


  • Mash the potatoes
  • Grind all the spices including the chillies and ginger and mix it with the mashed potatoes and coriander leaves. Add salt according to taste.
  • Make lime sized balls and keep aside.
  • Add a pinch of salt to the gram flour and add sufficient water to make a creamy batter.
  • Add a little oil to this batter.
  • Heat oil for frying.
  • When oil is hot, dip each ball into the prepared batter and deep fry it in oil on low flame. Serve hot with any chutney.

Fruit Custard

1. 1 apple cut into small cubes
2. 1 orange cut into small cubes
3. 2 bananas cut into small cubes
4. 1 mango cut into small cubes
5. 150 gram grapes seedless

Ingredients for custard:
1. 1 litre milk
2. 3 tblsp custard powder
3. 3/4 cup sugar or as per required sweetness


  • Add sugar to the milk and boil
  • Take 1/2 cup cold milk and mix the custard powder with it to a smooth paste without any lumps.
  • Add this to the boiled milk gradually and mix and heat on low fire until the custard becomes thick to the required constituency.
  • Now take it off the fire and let it cool.
  • When serving put the fruits in each of the serving bowls and top it with custard.

Vegetable Fried Rice

1. 4 cups cooked Biriyani rice
2. 2 1/2 tablespoon sunflower oil
3. 2 tblsp chopped spring onions
4. 1 carrot chopped into small pieces
5. 7 beans chopped finely
6. 1/2 cup finely chopped cabbage
7. 1 finely chopped green pepper
8. 1 tsp. pepper powder
9. 1/2 tsp. chilli sauce
10. 1/2 tsp. soyabean sauce
11. salt as per taste
12. 1/4 tsp. sugar
13. 5 big cloves of garlic sliced


  • Put oil in a heavy bottomed wide vessel like a kadai.
  • When the oil is hot put in the sliced garlic. When the garlic is slightly brown put in all the chopped vegetables like springonion, beans, carrots, cabbage, green pepper and saute them for 5 minutes.
  • Now add the cooked rice and mix.
  • Lastly add the rest of the ingredients like chilli sauce, soyabean sauce, pepper powder, salt and sugar.
  • Mix everything and serve hot.