Saturday, February 20, 2010


150g boneless chicken
1 tbsp soya sauce
1 packet noodles
2tbsp tomato chilli sauce
2-3 green chillies 1 tsp chopped garlic
1tsp pepper powder
1 onion
1 tomato
1 bowl of mixed shredded vegetables like carrots , spring onions,red capsicums and green peas.

1.1st boil the chicken using salt and pepper powder and then cut it into long thin stripes 2.Heat oil in a deep pan ,add chopped garlic and sute for a minut.
3. Add all shredded vegetables , salt , black pepper , tomato chilli sauce , soya sauce, green chillies and saute for 5 mins.
4.Now as per instructions of noodles packet boil the noodles ,strain them when cooked fully and add them to the vegetables also add cooked chicken.
5.Toss the noodles well so as to prevent sticking.Cook for 10 mins and stir well.Serve hot with ketchup.

Pazham Pori(banana fritters)

This is a very popular snack in kerala.Its very easy and can be made within few minutes.My mother in low make a very nice and tasty Pazham Pori..She is very expert in make Pazham Pori.I miss her Pazham Pori..


2 ripe plantains,
1 cup of maida /all purpose flour
2 tbsp of rice flour
3-4 tbsp of sugar
1/4 tsp of baking soda
a pinch of salt
oil for frying.


1) Peel the skin off the ripe plantain and cut into two parts. Then cut each part into 3- 4 slices,lengthwise.
2 )Mix rice powder, maida, sugar, baking soda and salt. Make a thick batter.
3) Heat oil in a deep frying pan. Dip the sliced plantains in the batter and deep fry till golden brown in colour.Serve with evening tea.

Thursday, February 18, 2010

Sausage Dosa

For Dosa Batter :
1 cup White rice
1/2 cup split black gram lentil salt
1/4tsp fenugreek seeds

How to make dosa batter:
Soak rice, dal and fenugreek seeds for 6 hours.
Then grind them to a fine thin batter by adding little water.
Add salt to it and leave it covered for 12 hours.

For Sausage
Chicken Sausage -3
Onion -1
Ginger Garlic paste -1/4 tsp
Tomato -1
Curry leaves- A few
Chilly pdr -1/2 tsp (I used Kashmiri chilli powder)
Chicken Masala -1/2 tsp


1.Heat oil in a pan. Add onion, curry leaves and saute well.
2.Now add Ginger Garlic paste and sauté for another 5 minuts.
3.Now add all the masala sauté till its raw smell goes.Now add Tomato and Chicken Sausage and cook untile done.
4.Now heat a non stick tawa and spread the batter on the whole of the pan.
5.Now spread the sausage mix.and cook on the both side.

Dal Samosa

For dough
1 cup all purpose flour
2 tbsp oil
1/2 cup Water
pinch of salt
For filling
1 cups of Dal cooked
1 large onion chopped
1/2 tbsp ginger garlic paste
coriander leaves
1 tbsp Garam Masala Powder
1/2 tbsp red chilli powder
1/ 2tsp. turmeric powder
salt to taste
oil for frying
MethodPreparing Dough
* In a bowl mix together flour, salt and oil. With hands mix it well till the mixture is coarse.
* Add water and knead into a smooth dough.
* Leave it for about half an hour and prepare the filling in the meantime.

Preparing Filling
* In a saucepan heat 2 tbsp of oil.
* Add chopped onions. Fry till golden brown.
* Add rest of the spices- garam masala, turmeric powder, salt and ginger garlic paste.
* When the spices are cooked add Dal and let it cook for few minutes.
* Add chopped coriander mix well.
* Let the Dal filling cool before making samosas.Making Samosas
* Make small balls from the dough. Roll each ball into a big round. It should not be very thin.
* Cut it into 2 halves using a knife. Pick one half and make a cone out of it.
* Add the filling into the cone. Seam the mouth and open edges with a little water, by pressing the ends. Take care in doing this so that it may not open while frying.
* Do the same with the rest of the dough.
* When done, heat oil in a wok and deep fry all the samosas till golden brown.
* Serve them hot with ketchup.
Note: To remove excess oil, press the samosas on paper napkins.

Wednesday, February 17, 2010


First of all I thank one of my sister for sharing this recipe with me.This is a dish for special occasions not for any other reason except that it is rich! Its mild, thick, creamy gravy is inspired by the food of Central Asia and came to India during the rule of the famous Mughal dynasty. Cook and eat it and you will feel like royalty yourself!


1/2 kg chicken
1 onions
Shallot -7
Green chilies -3
1 tsps garlic paste
1/2 tsp ginger paste
1" stick of cinnamon
5 pods of cardamom
1/2 tsp cumin powder
2 tsps chicken masala
3 tsp curd
10 cashewnut.
4 tbsps of oil
Coriander leaves
Salt to taste


1.For the marinade,mix for chicken.Ginger garlic paste, salt, chicken masala and yogurt together. Now mix the raw chicken in the marinade and keep it aside for 1 hour or more.
2.Soak and grind the cashewnut into a fine paste and keep aside.
3.Heat the oil in a pan and add cinnamon and cardamom and fry for a minute.Now add the onions till they are brown in colour.
4.Add the Green chilies.
5.Now add chicken and cook until done.
6.Add the cream and the cashewnut paste to the chicken and stir well. Cook until it turns thick gravy.
7.Turn off the fire and sprinkle the Coriander leaves over the chicken. Cover the dish immediately.

Serve with chappathi or naan.

Tuesday, February 16, 2010

Semiya Payasam (Vermicilli Payasam )

Thin vermicilli 100gms
Sugar 1 1/2 cups
Sweetened condensed milk 100gm
Milk 1 litre
Ghee(clarified butter) 2 tbsp
Unsalted raw Cashew nuts 50gms
Raisins 50gms
Cardomom powder 1tsp

1.Take a heavy bottom flat vessel. Add the ghee. Fry the cashew till golden brown and remove. Add the raisins and stir for a minute and remove.
2.Add the milk and water stir on low flame.When it starts to boil but the vermicilli and sugar .
3.Check if the vermicilli is cooked. Do not over cook it. It should be just done. Add the diluted condensed milk and keep on stirring. Check the sweetness. Add more sugar if needed. Keep on stirring till the mixture starts getting thick. Turn off the gas.
4.Add the fried cashew nuts and raisins. Add the cardomom powder and keep covered. Can be served hot or chilled. If the mixture gets thick add some boiled milk to the payasam.

Poori And Award


All purpose flour -1/2 cup
Rava -3 tsp
Warm water
2 tsp. oil
Salt to taste
Oil for frying


1.Mix the water, flour,rava and salt to make a soft dough.
2.Keep the dough for 15 minutes.
3.Divide the dough into 12 balls.
4.Roll out on a lightly floured board into circles of approximately 4 to 5 inches.
5.Deep fry one at a time in oil.
6.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.
7.Fry to a golden brown colour then lift and strain.

Serve it with curry or baji.

Iam so happy to receive both 2 awards from Nithu Bala of Nithu's Kitchen .Thank you so much dear for remembering me....

I would like to share these two awards with few of my friends.
Dear frnds plz every one collect the awards...

Sausage Capsicums Roast


Chicken Sausage -4
Capsicum -1 medium size
Green Chilly -2
Onion -1
Ginger paste -1/4 tsp
Garlic paste -1/4 tsp
Tomato -1
Curry leaves- A few
Chilly pdr -1/2 tsp (I used Kashmiri chilli powder)
Chicken Masala -1/2 tsp
Coriander powder-1/2 tsp
Turmeric pdr -1/4 tsp
Thick coconut milk-1/4 cup
Oil -3 tsp
Salt –As reqd
Coriander leafs-A few


1.Heat oil in a pan. Add onion, curry leaves and saute well.
2.When it turns into golden colour put ginger garlic paste,green chilli, Capsicum, Sausage, salt and all powders.
3.Mix well and saute for another couple of minutes.
4.Add sliced tomato .Cook well and make it into a fine gravy.
5.When the gravy starts to thicken,add coconut milk.Remove from fire befor it starts to boil. Transfer it to a serving bowl.
6.Garnish with Coriander leafs and curry leaves.

Monday, February 15, 2010


1/2 lime sized ball Tamarind
1 cup Toor Dal (or red lentils)
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves
1 medium onion (shallots are preferable)
1/2 teaspoon mustard seeds
1/4 tsp asafoetida (optional)
1 large tomato
1 1/2 tablespoons sambar powder
1/4 cup chopped coriander leaves
1 cup of a vegetable of your choice like green beans, chopped carrot etc

1.Soak the tamarind in 1 cup water for 10 minutes. Squeeze it out.
2.Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
3.When its done add veg and tomato.And cook until done.Now add the tamarind extract.When the veg is compained with dal add sambar powder. Allow this to boil for 5 to 10 minutes and remove from the heat.
4.In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes.Add to sambar. Garnish with coriander leaves.

Kanava (Squid) Thoran And Award


Squid500 g
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tsp
Cumin seed-1/4
Coriander powder - 1/2 tbsp
Pepper powder -1/4 tbsp
Salt To tast
Onions, thinly sliced 1
1 - inch piece ginger, finely chopped
6 cloves garlic, finely chopped
Green chillies. slit lengthwise 2
Salt to taste
2 springs fresh curry leaves
3 tablespoon cooking oil
Grated coconut 1/2 cup
Mustard seeds – 1/2tsp

1.Wash and clean squid. Slice into small pieces.
2.Marinate squid with 1/4 teaspoon turmeric powder, 1/4 teaspoon Pepper powder, chopped ginger - garlic and salt. Boil squid in a pan 15 minutes or till cooked / the water in the pan dries up.No need to add any water into it.
3.Heat oil in a pan. Fry sliced onions till golden brown.Mean while in a grinder grind coconut, cumin seed,red chilli powder.Pour coconut mix and oninon to cooked squid. Cover with a lid and cook on a low heat for 10 - 12 minutes. Heat oil in a pan and sputter mustard seeds and curry leaves and add to the squid.
Serve hot with rice / chapati as a side dish.

Thank u sooooo much Neethu of Kitchen Express

And i would like to pass this to
Sarah Naveen
Nithu Bala

Dear frnds plz every one collect the awards...

Sunday, February 14, 2010

Valentine's Day & Amara Payar(Hyacinth bean)) Thoran

All over the world today every one celebrating Valentine's Day.Valentine's Day is the sweetest form of expressing one’s love.Love never grow old and stay eternally as a sign of your love. At any point of life, you can relive those early days of love through some sweet gift.

1.Amara Payar/ Hyacinth bean -15 nos
3. Green chilies split-2
4. Fresh grated coconut-1/4 cup
5. Turmeric powder -1/4tsp
6. Curry leaves-2 sprigs
7. Mustard seeds-1/2 tsp
8.Salt to taste
9.Oil – 2tsp
1.Heat 2 tsp of oil; splutter ¼ tsp of mustard seeds, sauté 2 sprigs of curry leaves and shallots or onion. To this add ¼ tsp turmeric powder and green chilies split.
2.Now add the diced beans, add salt and sprinkle 2 tbsp water. Cover and cook in medium to low flame.
3.When 3/4th cooked, add fresh grated coconut and cover the grated coconut with the beans and cook for another 6 or 7 minutes in low flame.Thoran is ready to use.