Monday, December 31, 2007

Happy New Year 2008 !

For last year's words belong to last year's language and next year's words await another voice. And to make an end is to make a beginning.

- By T. S. Eliot

~ Wishing all my readers a very happy and prosperous brand new year ! ~

Friday, December 28, 2007

Squid Thoran

To make squid thoran, squid is cut round and will look like a ring when fully cooked. Quiet an interesting look and goes well with rice.


1 lb- Squid, cleaned and cut round
1 - Kodampuli, cleaned
2 - Green chili, slit in center
Small piece - Ginger, grated
2 sprigs - Curry leaves
Coconut oil
Salt to taste

Coarsely grind

3/4 cup - Freshly grated coconut
1 - Shallot
1 to 1.5 tsp - Red chili powder
1/2 tsp - Coriander powder
1/2 tsp - Turmeric powder
A pinch - Uluva /Fenugreek powder
Small piece - Ginger


1 ) Heat oil in a pan, add green chili, ginger, curry leaves and fry for a minute. Then add the coarsely ground mixture, kodampuli and little water. Do not add too much water. Bring to a boil.

2 ) Add squid and salt to taste. Cook covered till the squid is fully cooked and all the water has dried up. Now finally add little coconut oil and stir in. Take off stove and serve.

Serve with rice.

Monday, December 24, 2007

Sesame Pistachio Chikki

Crispy Sesame chikki / brittle with pistachio is a sweet delicacy, with all it's sweetness from sugar and honey. Though making chikki is quite simple, there is one or two quick steps to note, such as, once the syrup has reached the correct consistency, then immediately add dry ingredients and then spread the cooked mixture quickly, since it hardens very fast. So just keep everything ready before you start cooking.


1 cup - White sesame seeds
1/3 to 1/2 cup - Pistachio, finely chopped
1 cup - Sugar
1/4 cup - Honey
1/2 tsp - Cardamom powder
Ghee to grease


1 ) Dry roast sesame seeds to a golden color and set aside to cool. Mix chopped pistachio, cardamom powder and mix well. Grease a flat plate or a flat surface well.

2 ) Mix sugar and honey in a saucepan and melt together on a medium heat. Cook the syrup till it turns to a golden color. Switch off the stove. Immediately add the sesame mixture, stir and mix well.

3 ) Quickly spread on a greased plate and spread evenly. To spread evenly you can grease a rolling pin and roll over the mixture to spread. Allow the chikki to cool slightly, but before the chikki hardens completely, cut it into pieces with a knife. Store in airtight container.

Do check out Peanut chikki made with jaggery. Sesame chikki can be made with jaggery too. Just follow the recipe, replace peanut with sesame seeds.

Tuesday, December 18, 2007

Curried Nadan Chicken


4 - Chicken breast fillets, cut to pieces
2 tbsp - Coriander powder
1/2 tsp - Red chili powder
1/4 tsp - Turmeric powder
1 cup - Shallots, chopped
1/2 '' piece - Ginger, grated
6 flakes - Garlic, crushed and finely chopped
2 - Green chili, slit in center
1 - Tomato, chopped
2 sprigs - Curry leaves
1.5 to 2 cup - Coconut milk
Coconut oil

To marinate chicken

2 tbsp - Coriander powder
1/2 tsp - Red chili powder
1/2 tsp - Turmeric powder
3 big - Shallot, chopped
1'' piece - Ginger
2 - Green chili
6 big flakes - Garlic
Juice from 1/2 of a big lime
Salt to taste

Garam masala powder

2 sticks - Cinnamon
4 - Cloves
1 tsp - Fennel seeds
1/8 tsp - Nutmeg powder
1 - Star anise
1 - Javithri / Mace
8 - Black peppercorns

To powder

10 - Cashew nuts
5 - Blanched almonds


3/4 cup - Coriander leaves, chopped


1 ) Clean and chop chicken to pieces. Grind to a smooth paste marinate ingredients. Apply on the chicken and keep to marinate for one hour.

2 ) Heat oil on a medium heat. Add curry leaves, then stir in chopped shallots and fry till shallot is lightly fried. Then add garlic, ginger, green chili and fry lightly. Now add the powders - Coriander powder, red chili powder, turmeric powder, stir and fry on low heat till the raw smell goes. Add tomato, stir and mix.

3 ) Add marinated chicken, stir and mix with the masala. Add little water ( some water will come out of the chicken when cooking ) close with a lid and cook on low heat till the chicken is cooked.

4 ) Powder the masala powder ingredients to a fine powder. Also powder cashew nut and almond to a fine powder. Add masala powder and nuts powder to the chicken. Stir and mix. Add coriander leaves and cook for a minute on low heat. Adjust salt to taste.

5 ) Finally pour the coconut milk and bring to a boil, simmer for a minute, then turn off the stove.

This curry will go well with pathiri, appam, idiappam , puttu or rice.

Sunday, December 16, 2007

Kale Dal Curry

Kale is a cold weather crop, but available year round. Kale has a strong flavor to it, so when selecting kale go for the smaller and young leaves. With all its health benefits, it's good to make kale part of your diet. Usually i prepare greens like, spinach, drumstick leaves along with toor dal/lentil and it goes so well together. So i had to try kale with dal and it happens to go well too.


1 cup - Toor dal
2 bunches - Kale, finely chopped
1/2 tsp - Turmeric powder
2 - Green chili, slit in center
1 - Tomato, quartered
1 - Baby potato, cubed
Salt to taste

Grind to a smooth paste

1/2 cup to 3/4 cup - Freshly grated coconut
1/4 tsp - Jeera
2 - Shallots, chopped
4 - Dry whole Red chili
1/2 tsp - Turmeric powder


1 tsp - Mustard seeds
3  - shallots, diced
2 sprigs - Curry leaves
sesame or coconut oil


1 ) Cook dal in enough water along with turmeric powder, green chili, potato and tomato. When dal is half cooked add chopped kale and cook till dal and kale is cooked well.Use only the leafy part of kale.

2 ) Now add the ground ingredients to cooked dal and kale. Add little water to make a thick gravy. Add salt to taste and bring to a boil. Cook for a minute or two and take off the stove.
3 ) To season, heat oil, pop mustard seeds, then add shallots and curry leaves. Fry till shallot is browned. Pour the seasoning on the curry and stir in.

Serve with rice.

When making spinach-dal or drumstick leaves-dal curry, you don't have to add potato and tomato. Rest just follow the above recipe.

Wednesday, December 12, 2007

Almond Macaroons - Amaretti Cookies

Soft in the center, crunchy on the outside, these Italian almond macaroons, better known as amaretti, are sweet cookies that can be served as a pleasant accompaniment to coffee, espresso or as a light dessert or a cookie treat.


1 cup - Blanched almonds
4 drops - Pure almond extract
2/3 to 3/4 cup - Sugar
1 - Egg white, from a large egg
Little confectioners sugar for dusting


1 ) Using a blender or food processor, finely grind blanched almonds in batches.

2 ) Combine almonds with almond extract, sugar and lightly beaten egg white. Combine mixture well into a dough with hands.

3 ) With moist hands, form very small dough balls.

4 ) Place balls at least 1'' apart on baking sheet, which is lined with parchment paper.

5 ) Preheat oven at 300 F. Place baking sheet in middle rack and bake for 15 to 20 minutes. Take care to see the macaroon do not brown. Should be white in color. By 20 minutes the macaroons will be done. Still soft to touch.

6 ) Take out of the oven to cool. Using fine sieve, dust cookie with confectioners sugar while still warm. Cool completely before removing from baking sheet. Store in airtight container.

Serve with coffee or as a light dessert.

Monday, December 10, 2007

Roti with Corn Flour

Roti made with makki / corn / maize flour is quite popular in Punjab. Makki ki roti and Sarson Ka Saag go together. Very healthy and a hearty meal. Visiting my friend who hails from punjab, i got to see a roti prepared using corn flour and left over vegetable sabzi. Mixing with sabzi or any other cooked vegetable will make this roti very soft. Any vegetable sabzi will work for this. If not sabzi, then you could make the dough with boiled potato or paneer or tofu. Now after kneading the dough, it will need a bit of skill to make perfect round roti. Some experts tap with both their palms and roll out the dough. Plastic sheets /wraps has been used to help roll the dough.
For this recipe i am not going to give any specific measurements, since you can just roughly mix the corn flour, left over sabzi and make a firm dough. I hope the detailed and step by step picture will do the talking and help my reader understand.


Corn flour ( white Instant corn masa flour has been used here )
Any left over sabzi or potato or tofu or paneer


1 ) Into a big thali or plate, add corn flour.

2 ) Add left over sabzi.

3 ) Mix the flour and sabzi. Knead well and make a stiff dough.

4 ) Make big dough balls. Place one sheet of plastic sheet on the rolling area. Place a dough ball, then place another plastic sheet on top of the dough.

5 ) With a rolling pin, roll out the roti. Roti will be thicker than the usual roti.Take off the top plastic sheet, then with the help of bottom plastic sheet, lift the bottom plastic sheet slowly and invert the roti to your palm.

6 ) Heat a tawa. Place the roti in the hot tawa and cook on both sides by flipping to both sides. Smear some ghee and cook.

Serve hot. This roti will not be good cold. So roll out the roti and cook when you want to have it. Rest of the dough can be stored in the fridge. This roti is good to eat by itself.

Friday, December 07, 2007

Crab Masala Curry

Getting fresh and meaty crab is important, to make a delicious crab curry. Usually i buy blue crab from asian market, which is the same crab we cook back in kerala. Live crabs are the best. If not then to select fresh crab, these are the things i look for. Press on the soft shell side of the crab and see if it is firm. Is quite heavy and not light in weight. If the crab is sick, it will not have any meat and will not taste good. To learn how to clean crab, click here for a picturized method. This curry will be best, cooked in a mannchatty /earthen pot.


6 - Crab, cleaned and cut into two
3 to 4 tbsp - Coriander powder
1 tsp - Red chili powder
1/2 tsp - Turmeric powder
1 big - Tomato, chopped
4 big - Shallots
4 to 6 - Green chili, slit in center
2'' piece - Ginger, finely chopped
Salt to taste
Coconut oil


1 tsp - Mustard seeds
2 to 3 sprigs - Curry leaves


1 ) Heat oil in a earthen pot or a deep skillet. Add mustard and pop, then add curry leaves, shallots, green chili and ginger. Stir and fry for a minute on medium heat.

2 ) Add the powders - coriander, chili and turmeric powder. Fry in the oil till the raw smell of the powder goes on a low heat. Add tomato and cleaned crab. Stir and mix with the masala.

3 ) Add little water to make little gravy. Do not add too much water. Add salt to taste. Close with a lid and cook on low heat. Once the crab is fully cooked, take off the stove and serve. If you want little more gravy, add 1/2 cup of thick coconut milk and just before it comes to a boil take off the stove. This is really optional; this will change the rich masala flavor a bit.

Serve with plain rice.

Tuesday, December 04, 2007

Cauliflower Sabzi

A dry preparation with cauliflower. The masala spikes up the flavor and taste of the cauliflower. This has been a favorite sabzi to go with roti. Mix the sabzi with little yogurt, it tastes so good.


1 - Cauliflower, cut into florets
Oil to fry

Masala powders

2 to 3 tbsp - Coriander powder
1/2 to 1 tsp - Red chili powder
1/4 tsp - Turmeric powder
1.5 tsp - Chat masala powder

1/2 tsp - Amchur powder/ dry mango powder
1/4 tsp - Black salt
1/4 tsp - Jeera powder
1 tsp - Salt


1 ) Wash and drain cauliflower florets very well. Heat a good amount of oil in a kadai /wok to deep fry cauliflower. In small batches, fry cauliflower till crisp and lightly brown in color. Drain excess oil out, by spreading fried cauliflower in a kitchen paper towel.

2 ) Mix all the masala powders together and keep ready. In the same kadai, heat little oil on low heat. Add the mixed masala and stir well. Take care not to burn the masala. Immediately add the fried cauliflower and mix with the masala and fry for 2 minutes. Take off the stove and serve.

Serve with roti. In picture is Richa's soft and tasty sweet potato paratha.

Saturday, December 01, 2007

Parsley Paratha

The highly nutritious parsley is used more for garnishing, decorating and in smaller quantity in most of the dishes. Having checked the goodness of consuming parsley, parsley paratha is a good idea to consume parsley for all its health benefits. This is a non-stuffing type of paratha.


2 cups - Whole wheat flour
1/2 bunch - Parsley leaves, chopped
2 - Green chili, finely chopped
1/2 inch piece - Ginger, grated
3 flakes - Garlic, grated (optional )
1/2 tsp - Roasted Jeera, crushed mildly
1 or 2 tsp - Oil
1/2 tsp - Salt
Water to knead


1 ) In a mixing bowl, add all the ingredients with wheat flour and knead with enough water to make a chapati dough. Rest the dough for 15 to 20 minutes. Cover with wet towel, so that dough doesn't dry out. Then again knead the dough to get a soft workable dough.

2 ) Make small balls of the dough. Take one dough ball and roll out a thin paratha with a rolling pin.

3 ) Heat a tawa or a non-stick pan, on medium heat and place the paratha in it. Smear some oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.

Serve with sabzi and yogurt.

Make palak/spinach paratha by following the same recipe. Just replace parsley with spinach. Also make methi/fenugreek paratha with methi leaves, by replacing parsley and following same recipe.

Wednesday, November 28, 2007

Eggless Banana Cake with Raisins, Dates & Nuts

Experimenting a bit with the ingredients, i was able to come up with this egg less banana cake, filled with raisins, dates, walnuts and cashew nuts.


1 cup - Wheat flour
3/4 tsp - Baking powder ( double acting )
1/2 tsp - Cinnamon powder
1/2 tsp - Dry ginger powder
1/2 tsp - Shajeera, powdered
1/4 tsp - Salt
1/3 cup - Ghee at room temperature
1 tsp - Vanilla extract
2 - Ripe banana, mashed
1/2 cup - Raisins
1/2 cup - Dates, chopped
1/2 cup - walnuts, chopped
1/2 cup - Cashew nut, chopped
1/2 cup - Dark or light brown sugar

To make caramel

1/4 cup - Granulated white sugar
1/4 cup - water


1 ) First make the caramel with 1/4 cup granulated white sugar. Heat 3 tbsp water in a pan, add sugar and stirring continuously. Brown the sugar to a dark brown color. Once the sugar starts changing color, lower the heat. Once dark brown in color, add 1/4 cup water to the caramelised sugar. Take off the stove. When adding water keep a distance to avoid splashing on to the body.

2 ) Add chopped dates, raisins, walnuts, cashew nuts and vanilla extract to the caramel solution. keep aside.

3 ) Shift wheat flour, baking powder, cinnamon powder, ginger powder, shajeera powder and salt to a mixing bowl. Make like a well in the center of the shifted powders and then add wet ingredients to the center, like mashed banana, ghee, soaked ingredients in the caramel solution, brown sugar and mix to combine with a spatula. Don't have to mix and stir too much.

4 ) Preheat oven at 350 F. Grease a 8'' baking pan. Pour in the cake batter, cover with aluminum foil. Place pan the in the middle rack and bake for 40 to 45 minutes. Insert a tooth pick or a knife in center to check if the cake is fully cooked. It should come out clean. By 45 minutes, the cake will be fully baked. Baking time might vary with different ovens.

5 ) Take out of the oven to cool. Take off the aluminium foil cover before placing to cool.

6 ) Place a plate on top of the cake pan and invert the cake pan onto the plate, to remove the cake from baking pan.

Serve a big slice of cake to your dear ones :D

Note - This recipe was created by me. Please do not copy, reproduce or blog this recipe.

Monday, November 26, 2007

Ajwain Vegetable Rice

Ajwain seeds / carom seeds or bishop's weeds is used as a spice in Indian household. This was not a spice that was common in my household, but gradually i came to know about ajwain and it's medicinal properties. Now i use a little of this while making paratha's and enjoy it's distinctive taste. While enquiring to a friend, about a home remedy for indigestion, i got to know about this rice preparation with ajwain. Immediately i made this rice and it turned out tasty. The rice can be prepared with just the seasoning. With additional vegetables it makes it all the more better.


4 cups - Cooked rice
Salt to taste


Little of grated carrot
Little of chopped capsicum
Little of cooked peas


1/2 tsp - Mustard seeds
1/2 tsp - Jeera
1/2 tsp - Urad dal
1 tsp - Chana dal
1 tbsp - Ajwain seeds
2 to 3 pinches - Turmeric powder
2 - Dry whole red chili, split into two
2 sprigs - Curry leaves
Use only ghee


1 ) Keep cooked rice ready. In a pan heat ghee, add mustard and pop it, then add urad dal, chana dal, jeera, dry red chili, curry leaves, turmeric powder, ajwain and fry for a minute. Then add the vegetables and fry till the carrot and capsicum is cooked a bit on low heat.
2 ) Add salt to taste, then the cooked rice. Turn the stove off. Mix all the ingredients well.

Serve hot with raita and pappad.

Home remedies with ajwain can be read here

Thursday, November 22, 2007

Thoran with Caviar

I have tried fresh fish eggs thoran back in India and was taken in by the taste of it. Today i didn't have any fresh fish eggs in hand but had an imported Tarama carp roe caviar and made thoran out of it. Since carp roe is usually preserved with salt, i didn't add any additional salt when making the thoran. After the preparation of the thoran, salt level was a bit on the higher level. This recipe will be great to try with fresh fish eggs, if you can get some. But even with caviar, it turned out good.


8 oz bottle - Caviar
1/4 tsp - Turmeric powder
1/4 tsp - Red chili powder
1 - Kodampuli, washed


1/2 tsp - Mustard seeds
2 sprigs - Curry leaves
5 big - Shallots, chopped
4 - Green chili, chopped
1/2 '' piece - Ginger, grated
1/2 cup - Freshly grated coconut
Coconut oil


1 ) Cook caviar with turmeric powder, red chili powder, kodampuli and 1 cup water on medium heat covered, till caviar is cooked and all the water has evaporated. Caviar will cook very fast.

2 ) In another pan, heat oil and pop mustard seeds, then add curry leaves, chili, ginger and shallots. Fry till onion is lightly browned. Then add cooked caviar and coconut. Add more oil if necessary. Fry on low heat till all the ingredients have blended in and caviar is fried a bit. Take off the stove.

Serve with rice.

Fish eggs Fry - Marinate with little red chili powder, turmeric powder and salt. Then fry in oil till cooked well. This simple recipe is very tasty.

Monday, November 19, 2007

Lemon Rice with Veggies

This rice can be prepared quick, if you have some left over cooked rice in hand. Adding vegetables like peas and carrot adds more flavor and taste to this rice.


4 cup - Cooked rice
Juice of one - Lime
1/2 of a - Carrot, finely grated
1/2 cup - Peas, cooked
2 to 4 - Green chilies, chopped finely
Salt to taste


1 tsp - Mustard seeds
1/2 tsp - Jeera
1 tbsp -Chana dal
1 tsp - Urad dal
fistful - Peanuts
1/2 tsp - Turmeric powder
2 sprigs- Curry leaves
Sesame oil


1 ) Heat oil in a skillet. Pop mustard, then add chana dal, urad dal, Jeera, Peanuts, curry leaves and turmeric. Fry for a minute on medium heat. Add Green chili, carrot and peas. Fry for a minute or two. Add salt to taste and mix. Turn off the stove.

2 ) Now add the cooked rice and mix with the seasonings. Add lime juice and mix in well. Initially soon after mixing lime juice with rice, the rice will be very tangy but will reduce gradually. If served after one hour, the rice will be balanced with all the flavors from seasoning and lime.

I like to have lemon rice with pappad and fish fry. How about you guys ??

Friday, November 16, 2007

Peanut Chutney

Peanuts contain the good monounsaturated fat, protein, antioxidants and having a good amount of peanut provide good health benefits. Roasted peanut chutney goes well with dosa.


1/2 cup - Roasted Peanut
1 big - Shallot, diced
2 - Dry red chili
3 tbsp - Yogurt/Curds ( medium sour )
Salt to taste


1/2 tsp - Mustard seeds
1/4 tsp - Jeera / cumin seeds
A pinch or two - Hing / Asafoedita
1 sprig - Curry leaves
2 - Dry red chili
Sesame oil


1 ) Heat oil in a pan, add shallots, dry red chili and fry lightly till shallot is fried a bit. Cool.

2 ) Into a blender, add roasted peanuts, fried ingredients, yogurt, salt to taste and little water and grind to a smooth paste.

3 ) In a pan heat oil, pop mustard seeds, then add jeera, dry red chili, curry leaves and hing. Pour this seasoning on top of the chutney and mix in.

Serve with dosa.

To roast peanuts in microwave - Place 1/2 cup peanuts in microwave safe plate and microwave for 2 minutes. Stop in between and stir and then continue cooking. Cook with caution, as peanuts can burn, if over cooked.

Tuesday, November 13, 2007

Mooli Paratha and An Early Christmas Gift !

Paratha, a flat bread filled with grated radish and spices to makes a wholesome meal. Smeared with ghee and pan fried this paratha is savoured along with pickle and raita.


2 - White radish, finely grated
4 to 6 - Green chili, chopped finely
1'' piece - Ginger, finely grated
1/2 tsp - Ajwain
1/2 tsp - Garam masala powder
1/2 tsp - Coriander powder
3 tbsp - Coriander leaves, chopped finely
Salt to taste

For the dough

3 cup - Wheat flour
Water to knead the dough


1 ) Mix enough water with wheat flour and make a stiff dough. Place the dough in the refrigerator for 15 minutes. This will help to tightened the dough. You can use the water squeezed out of the radish to knead the dough, to get more radish flavor.

2 ) Squeeze water from the grated radish very well. Sprinkle little salt on the squeezed radish and keep it aside for 30 minutes. Again squeeze and take out the water. Then mix all the masala powders, chili, ginger, coriander leaves and salt. Mix and keep the filling ready.

3 ) Make small key lime size balls of the dough. To make one paratha, roll out 2 dough balls. In one rolled out dough, spread the filling. Place the other rolled out dough on top of the filled dough. Press the edges to seal in. Dust with flour and roll out the paratha.

4 ) Heat a tawa or a nonstick pan, on medium heat and place the paratha in it. Smear some ghee / oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.

Serve with raita and pickle.

Check out other Parantha's with detailed pictures -

An Early Christmas gift to me from a dear blogger friend who bakes, perfect mouthwatering cakes. And i had the luck to taste one of the cakes baked by this dear friend. Fruit cake !! one of my favourite cake and it tasted just like the fruit cake we get in the bakeries back in kerala. I couldn't stop with one piece. Thank you so much Mishmash for this wonderful gift.

What a tasty cake ! Check kitchenmishmash for cake recipes and other lip smacking recipes.

Thursday, November 08, 2007

Rawa Dosa with Coconut Chutney

Rawa dosa is an instant dosa i fix up for breakfast, when i crave to have dosa and there is no fermented dosa batter available. Rawa dosa, hot from the tawa with coconut chutney goes so well together.


1 cup - Rawa / Sooji ( use fine rawa )
1/2 cup - Rice flour
1/2 cup - All purpose flour / Maida
1/2 of one - Onion, chopped very finely
1 big - Green chili, chopped finely
1/2 inch piece - Ginger, grated finely
1/4 tsp - Jeera / Cumin, crushed mildly
3 tbsp - Curds / Yogurt
2 sprigs - Curry leaves, chopped fine
Sesame oil


1 ) Heat little sesame oil in a pan, add jeera, then onion, green chili, ginger and curry leaves. Fry till onion is translucent. Add rawa and fry lightly on low heat till rawa's color changes lightly. Turn off the stove. Add rice flour and maida to the same pan and mix with rawa. Let the powders warm up with rawa.

2 ) When rawa has cooled, transfer to a mixing bowl. Add curds, salt to taste and 2 cups water and mix with a whisk. Mix well and let the batter stand for 10 to 15 minutes. Add a little more water if the batter is very thick. The batter consistency should be not too thick nor too thin.

3 ) Heat a non-stick pan on medium heat. When the pan is hot, using a big spoon pour one or 2 spoons full of batter on the pan and spread with spoon in a circular motion to make a thin dosa.

4 ) Smear some sesame oil around the edges of the dosa and in the center. Flip dosa onto the other side and cook both sides well.

Take off the pan and serve on a plate with coconut chutney.

To make Coconut Chutney


1/2 cup - Freshly grated coconut
2 tbsp - chana dal

2 - green chili, slit in center
2 tbsp - curds / yogurt

For Seasoning

1 tsp - Mustard seeds
1 sprig - curry leaves
2 - whole dry red chili

1/4 tsp - Asafoedita/ Hing
sesame oil


1 ) Heat oil in a pan and fry green chili. Then add chana dal and fry chana dal till crisp. Take off stove and cool.

2 ) In a grinder, add grated coconut and the fried ingredients. Add curds, a little water and grind to a smooth paste. Pour to a serving bowl.

3 ) Heat sesame oil, add mustard seeds, curry leaves, dry red chili and hing. Pour the seasoning over the chutney and mix.

Serve with dosa.

Monday, November 05, 2007

Strawberry Raspberry Jam

Lately i have tried out jams with different fruit combinations and of course blogged about it. Strawberry and raspberry is yet another good combination for a jam.

1 cup - Strawberry, crushed
3/4 cup - Raspberry, crushed
1 and 1/4 cup - Sugar
3 tbsp - Lime juice


1 ) To a heavy bottom pan, add mashed strawberry, raspberry, sugar and lime juice. On a medium high heat, stir and bring to a boil. Reduce heat to medium and cook for 20 minutes.

2 ) Cook till thick bubbles start forming and the jam reaches a semi-liquid consistency. Stir well when jam starts to thicken.Turn off the stove.

3 ) After the jam cools down a bit and when still warm pour the jam into sterilized glass jars. In the glass jar the jam will settle down and thicken up even more, when it has completely cooled down.

4 ) Store in the refrigerator after completely cooling down.

Use as a spread on breads.

Zlamushka of Zlamushka's Spicy Kitchen is organizing an event called " A spoonful of Christmas ." Contributing this jam as an entry for this event.

Thursday, November 01, 2007

Potato Mushroom Masala Curry

Potato and mushroom cooked in a varutharacha (ingredients dry roasted and ground to paste) gravy.


1 big - Potato, cut to small cubes
8 oz - Mushroom
2 - Green chili, slit in center
1'' piece - Ginger, grated
1 big - Tomato, cut to small piece
1 tbsp - Poppy seed / khus-khus

Dry roast & grind to paste

2 tbsp - Coriander powder
1/2 tsp - Red chili powder
1/2 tsp - Turmeric powder
1 small piece - Cinnamon stick
3 - Cloves
1 small - Shallot, chopped
1/2 cup - Grated coconut


1 tsp - Mustard seeds
2 sprig - Curry leaves
2 big - Shallots, diced


1 ) Boil potato in enough water with ginger, green chili, tomato and salt to taste. When potato is partially cooked add mushroom and cook till potato and mushroom are well cooked. Soak poppy seeds in water for 30 minutes.

2 ) In a pan dry roast, coriander powder, red chili powder, turmeric powder, clove, cinnamon, fennel seeds, till the aroma of the spices comes out. Add coconut, shallots and dry roast till coconut is browned lightly. Cool and transfer the ingredients to a blender and dry grind. Then add poppy seeds, little water and grind to a smooth paste.

3 ) Add ground masala to cooked potato and mushroom. Add little water to make a thick gravy. Bring to a boil. Adjust salt to taste.

4 ) In a pan heat oil and pop mustard seeds. Then add curry leaves and shallots. Lightly fry the shallots till lightly browned. Pour this seasoning on the gravy. Turn off the stove and serve.

Serve with Chapati /roti.

To make Potato-Beetroot masala curry

Follow the same recipe as above. Instead of mushroom add one beetroot. Also make with just potato for potato masala curry.

Sunday, October 28, 2007

Coconut Almond Cookie

Cookies anyone ?? A mix of coconut and almond enriches the taste of this cookie.


1 cup - All purpose flour
3/4 cup - Almond powder ( not very fine powder, a bit coarsely powdered without the skin )
1/2 cup - Fresh coconut, finely grated
1/2 cup - Unsalted butter, softened
1/2 cup - Sugar
Few Almond slivers for decorating


1 ) In a mixing bowl, mix and the ingredients together to form a dough. Preheat oven at 350 F.

2 ) Make small balls of the dough, flatten and place them on baking tray. Leave some space between them. Place a almond sliver in the middle of the dough and gently press in.

3 ) Bake for 15 to 20 minutes, till the bottom of the cookie turns light golden in color. Cookie will be soft to touch, but will harden as it cools.

4 ) Remove from oven and allow to cool on a wire rack.

Serve as a snack.

Check out this simple cookie too.

Note - I have put together ingredients & created this recipe. Please do not copy, reproduce or blog this recipe.

Saturday, October 27, 2007

Naranga / Lemon Curry

Naranga curry or Lemon pickle curry is traditionally served as a pickle along with other dishes on a the banana leaf for onasadhya or any sadhya.


4 - Yellow Lemon
6 to 8 - Green chili, cut round
1/2 cup ( 4 oz ) - Water
Salt to taste
Sesame oil

Seasoning powders

4 tsp - Red chili powder
4 pinches - Fenugreek powder
1/4 tsp - Asafoedita / Hing


1 ) Take off the skin from the lemon, cut to small pieces. Marinate cut lemon pieces with green chili and salt. Keep aside for half an hour.
2 ) Keep powders mixed and ready. Warm 4 tsp sesame oil, add the powders and mix. Take care not to burn the powders. Do on low heat. Add water and bring to a good boil for a minute.

3 ) Add marinated lemon pieces and bring to a boil. Turn off stove. When cool store in a glass bottle and keep it refrigerated. Always use a dry spoon to serve. Start using from the next day.

Serve as a pickle with rice.