Thursday, December 28, 2017

Fish Kabsa / മീൻ കബ്സ

Fish : 5 piece for frying and about 100g for gravy.
Rice (jeerakasala or basmati) : 1 cup
Onion : 1 large chopped
Tomato :2 (made puree using blender)
Green chilli : 3 (optional)
Ginger paste : 1 Tbs
Garlic paste : 1 1/2 Tbs
Dried lemon : 2
Oil : 3 Tbs(For frying fish)
Oil : 3 Tbs (For rice)
Turmeric powder : 1/4 Tsp
Arabic masala : 2Tbs
Hot water : 1 3/4 cup

For fish marination:
Salt to taste
Pepper powder : 1/2 Tsp
Turmeric powder : 1/2 Tsp
Chilli powder : 2 Tsp
Lemon juice : 1 Tsp

For garnishing
Chopped tomato
Chopped carrot
Chopped capsicum
Chopped coriander leaves

*Wash and soak the rice for 30 minute to 1 hour.
*Marinate the fish using the ingredients listed under marination.
*Marinate and keep aside for 30 minutes.
*Heat a pan and add oil for frying.Fry the fish and set aside.
*Heat a cooker and add oil,now add ginger garlic paste.saute till raw smell goes.
*Add green chillies and turmeric powder and saute well.
*Now add chopped onion and salt to taste.Saute till transparent.
*Add dried lemon, tomato puree and arabic masala.
*Saute till tomato gets cooked well.
*Check the salt add if needed.
*Add fish pieces and cook the fish.When fishes are cooked mash the fish well.
*Add hot water and when it starts boiling add washed and drained rice.mix well.
*Close the cooker and cook for 1 whistle on low flame.
*Do not open the cooker immediately after the whistle,wait for half an hour.
*Now open the lid and keep for 15 minutes.
*Mix the rice slowely and garnish with tomato,carrot,capsicum and coriander leaves.
*Place the fried fish pieces on the top of rice.

Watch how to make fish kabsa

Saturday, December 23, 2017

Bread Omelette

Egg medium size : 2 nos
Bread : 2 slices
Salt to taste
Pepper powder : 1/2 Tsp
Onion small size : 1 chopped
Tomato : Half of one tomato chopped
Coriander leaves chopped : 1 Tbs
Capsicum : 2-3 Tbs
Ghee : 1 Tbs

*Crack the egg, add salt and whisk well.
*Add chopped onion,tomato,coriander leaves,capsicum and pepper powder.
*Now mix well and set aside.
*Roughly tear the bread pieces and keep aside.
*Heat a non stick pan and add ghee.
*Pour half portion of egg batter, top of egg batter spread the bread pieces.
*Now pour the rest of the egg batter on the top of bread.
*Press the bread using a spoon,press the bread till it is soaked with the egg.
*Close the lid and cook on very low flame for 10 minutes.
*Flip using a plate.cook for other 5 minutes and remove from fire.

Watch how to make bread omelette

Swiss roll / Jam roll on stove top

Egg : 2 medium size(Should be in room temperature)
Salt : 1 pinch
Backing powder : 1/4 Tsp
Vanilla essence : 1 Tsp
Flour / maida : 4 Tbs
Honey : 2 Tbs
Powdered sugar : 1 1/2 Tbs
Butter : 1 Tsp
Strawberry jam : 3-4 Tbs

*Crack the eggs.Beat until light and fluffy.
*Now add salt,backing powder,Vanilla essence,flour,honey and Powdered sugar.
*Now beat for one minute on medium speed.
*Heat a non stick pan add butter.
*Pour the prepared cake batter.
*Cover and cook on very low flame for 10 minutes.
*Cook on tawa top.
*After 10 minutes check with a skewer.If it cames out clean its cooked.
*Switch of the flame and remove the cake to a plate and wait till it gets cooled down.
*Now spread the jam on cake and roll it.
*Using a ciling wrap cover the jam roll and store in refrigerator for 1 hour.
*Now the jam roll is ready to slice and serve.

Watch how to make swiss roll

Monday, December 18, 2017

Goa rava fish fry

King fish / any other fleshy fish : 2 pieces
Lemon juice : 1 Tbs
Salt to taste
Kashmiri chilli powder : 1 1/2 Tsp
Turmeric powder : 1/2 Tsp
Pepper powder : 1/4 Tsp
Semolina / rava : 4-5 Tbs
Oil for frying : 3-4 Tbs

*Clean the fish using salt and lemon juice
*Marinate the fish by adding lemon juice,salt,chilli powder,turmeric powder and pepper powder.
*Marinate for 30 minutes to 1 hour.
*Dip the marinated fish pieces in rava and coat well on both the sides.
*Heat a non stick pan and add oil,when hot add fish pieces.
*Shallow fry till golden colour in low flame.
*Flip the fish and cook the other side.
*Serve hot.

Watch how to make goa fish fry / Rava fish fry

Friday, December 15, 2017

Dill Leaves & Moong Dal Rice

Moong dal : 1/3 cup or 70g
Rice 1 cup ( jeerakasala / basmati) washed and soaked for 30 minutes.
Oil : 3 Tbs
Salt to taste
Garlic chopped : 1Tbs
Onion : 1 medium size
Tomato : 1/2 portion of one tomato
Chilli flakes : 1Tsp
Cinnomon stick : 1 inch length
Bay leaves : 1
Cloves : 3
Cumin powder : 1/4 Tsp
Garam masala : 1/2 Tsp
Hot water : 2 cup
Ghee : 1Tbs
Dil leaves : 3/4 cup chopped

*Wash andSoak the moong dal for 3-4 hours.
*Heat a cooker and add 2-3 tbs oil and add chopped garlic,saute it till brown colour.
*Add chopped onion and salt to taste,saute till golden brown.
*Add chilli flakes,clove,cinnomon stick,bay leaves,cumin powder and garam masala and saute for 1 minute.
*Add tomato and cook till tomato gets mashed.
*Now add moon dal and one and half cup of hot water mix well and close the lid and cook for one whistle in low flame.
*Wait for ten minutes and open the cooker and check the moong dal is cooked.
*Add half cup of hot water washed and drained rice also 1Tbs ghee.
*Add chopped dil leaves and mix well.
*Close the lid and cook for one whistle in low flame.After one whistle swich of the flame and wait for 15 minutes.
*Open and keep for 10 minutes then mix well.
*Serve with curd.

Watch how to make

Monday, December 11, 2017

Crispy Popcorn chicken / KFC style

Boneless chicken breast : 250g
Egg medium size : 1
Corn flour : 2 Tsp
All purpose flour/Maida : 1Tsp

Black Pepper : 1/2 Tsp
Chilli powder : 1Tsp
Oregano : 1/4Tsp
Lemon juice : 1Tbs
Salt to taste
Oil for frying

For coating
Bread crumbs : 1 cup
Chilli flakes : 1 to 2 Tsp

*Slice the chicken breast into cubes and add the item one by one for marination.
*Add salt to taste followed by chilli powder,Oregano, flour,Corn flour,Lemon juice and egg.
*Mix well and set aside for 2 to 6 hours.
*Mix chilli flakes with bread crumbs and coat all the chciken pieces with the bread crumbs.
*Heat a kadai with oil.Add the chicken piece,reduce the flame to very low and fry till golden brown.
*Remove from oil to a paper towel.

Watch how to make Crispy Popcorn chicken

Fish Pickle/മീന്‍ അച്ചാര്‍/////////////// / Meen Achar

Fish - 250g cut it into cubes (king fish)
Garlic -5 Tbs
Ginger - 1 1/2 Tbs (thinly sliced)
Curry leaves - 3 spring
Chilli powder (Kashmiri chilli powder) 3 Tbs
Turmeric Powder-1/2 Tsp
Fenugreek powder -1/2 tsp
Kayam / Asafoetida-1/4 tsp
Vineger -1/2 cup
Salt to taste
Oil -9 Tbs

For marination:
Chilli powder (Kashmiri chilli powder) - 1Tbs
Turmeric Powder-1/2 Tsp
Kayam / Asafoetida-1/4 tsp

*Marinate the fish using the items listed under marination.Keep aside for 30 minutes.
*Heat a non stick pan and add 4 Tbs oil.Fry the marinated fish till crispy.
*Remove from oil and set aside.
*In same pan add 5Tbs oil.Add garlic and ginger ,saute till raw smell goes off.
*Add asafoetida,fenugreek powder and chilli powder.Saute till raw smell goes off.
*Now add vineger and let it boil.
*Now add curry leaves and mix well.
*Add fried fish and salt to taste and cook for 2 minute in low flame.
*Now remove from fire and use it after 2 days for better taste.

Watch how to make fish pickle

Tuesday, December 5, 2017

Tofu Bhurji

Oil : 3Tbs
Tofu : 150g scrambled
Onion : 1 medium size chopped
Tomato : 1 large size chopped
Salt to taste
Green chilli : 1 chopped
Coriander leaves : 1 Tbs chopped
Turmeric powder : ¼ Tsp
Chilli powder : ½ Tsp

*Heat a pan or kadai add in oil.
*Now add chopped onion and add salt to taste,saute till the onion changes its colour.
*Add green chilli followed by turmeric and chilli powder.
*Saute till the raw smell of the masala goes off.
*Add tomato and cook till the tomato gets mashed.
*Add the scrambled tofu and mix well.Now cook for 5 minutes.
*Add chopped coriander leaves and mix well and switch of the flame.

Watch how to make tofu bhurji

Wednesday, November 29, 2017

Chicken kothu parotta / കൊത്തു പൊറോട്ട / Minced Parotta

Parotta : 3 nos
Oil : 2 Tbs
Garlic : 1 Tbs
Green chilli : 2- 3 chopped
Onion : 1 large chopped
Tomato : 1 large chopped
Cabbage : 1/2 cup chopped
Carrot : 1/4 cup chopped
Spring onion : 2 Tbs (optional)
Chicken : 1 cup(cooked using salt and pepper powder)
Coriander leaves :2 Tbs
Kashmiri chilli powder : 1 Tsp
Pepper powder : 1/2 Tsp
Garam masala : 1/2 Tsp
Tomato ketchup : 2 Tbs
Salt to taste

*Cut or tear parotta into pieces.keep it aside.
*Heat a kadai add oil.When the oil gets hot add garlic.saute till nice aroma cames out.
*Now add chopped onion and salt to taste.saute till onion changes the colour.
*Now add chopped carrot and chilli.Cook till the carrot gets cooked.
*Now add tomato and saute till tomato gets mashed.
*Add Kashmiri chilli powder,Pepper powder and Garam masala.saute till raw smell goes off.
*Add cabbage and saute for 1 minute.
*Add cooked chicken and mix well.
*Now add Tomato ketchup and make the flame high.
*Add chopped parotta and mix well.
*Add Coriander leaves and Spring onion and now reduce the flame and cook for 1 minute.
*Serve hot.

Watch how to make Chicken kothu parotta

Sunday, November 26, 2017

Kai pola / Banana cake / കായ്പ്പോള

Banana / plantain : 1 medium size
Sugar : 2 - 3 Tbs
Cardamom powder : 1/2 Tsp
Milk : 4-5 Tbs
Egg : 2 nos
Cocounut oil : 1Tbs
Ghee : 1 Tbs

*Peel and cut plantain into small pieces and keep it aside.
*Heat a non stick pan on low flame and add 1 Tbs coconut oil.
*Add the chopped plantain and fry till golden brown.
*Remove  from fire and let it cool down.
*In a bowl break the egg beat well.
*Add sugar, milk and Cardamom powder and mix well.
*To this mixture add fried plantain and beat for 1 minute.
*Heat a non stick pan add ghee and reduce the
flame to very low.
*Add the plantain mix to the pan.
*Place the pan on hot tawa and cook for 15 minutes.
*After 15 minutes flip the cake using a plate,again cook for other 10 minutes on low flame.

Watch how to make kai pola.

Wednesday, November 22, 2017

Maggi noodles cake

Maggi noodles : 1 packet
Eggs : 2
Chopped onion : 1/4 cup 40g
Chopped tomato : 1/4 cup 40g
Chopped cabbage : 1/4 cup 40g
Chopped carrot : 1/4 cup 40g
Chopped coriander leaves : 2 Tbs
Milk : 3-4 Tbs
Salt to taste
Pepper powder :1/2 Tsp
Oil :3 Tbs
Ghee : 1T bs


*Boil water in a deep wok and add oil 1Tsp and salt to taste.when it starts boiling add the noodles.cook for 1 minute.
*Strain the noodles and repeat the same method once more ,like boiling water and cook noodles for other 1 minute and drain.
*Heat a kadhai add 2 Tbs oil ,add the vegetables one by one.
*First onion,when it changes the colour add tomato saute for 1 minute and add chopped cabbage and carrot.
*When the vegetables are half cooked add maggie masala, saute well and add coriander leaves.switch of the flame.
*In a deep bowel crack two eggs,add milk and beat well.
*Now add prepared noddles, pepper powder,salt and mix well
*Heat a non stick flate pan  add ghee.
*When it starts to heat add the nooddles mix.cover and cook for 10 minutes on very low flame.
*After 10 minutes using a plate flip the noodles cake to the other side and cook for other 10 minuts.

You can add 1 or 2 chopped chilli as per your choice.
This should be cooked in very low flame.
Noodles is wax coated,so it is always better to cook in 2 or 3 times and drain.

Watch how to cook maggi noodles cake

Sunday, November 19, 2017

Creamy cocounut milk toffu curry

For marination
Toffu : 400g
Chilli powder : 1/2 Tsp
Turmeric powder : 1/4 Tsp
Salt to taste
Oil for frying

For gravy
Onion : 1 medium size finely chopped
Tomato : 1 medium size finely chopped
Ginger : 1 Tsp finely chopped
Garlic : 1 Tsp finely chopped
Green  chilli : 1
Chilli powder : 1/2 Tsp
Turmeric powder : 1/2 Tsp
Garam masala : 1/4 Tsp
Salt to taste
Cocunut milk -1/2 cup
Hot water -1/2 cup
Coriander leaves finely chopped  - 2 Tbs

*Cut the toffu into small cubes and add all the spices under marination and marinate
*Heat a pan, add oil and fry the toffu both sides.
*Heat a pan ,add oil and fry the ginger garlic till the row smell goes.
*Now add chopped onion and saute till the colour turn to golden.
*Now add chopped tomato and all the curry powder.
*Add salt to taste green chilli and saute till tomatoes are cooked well.switch of the flame.
*Wait till it cools down.when done transfer to the blender and puree it.
*Heat a pan add oil and saute the pureed mixture.
*Add 1/2 cup of hot water and cook in low flame.
*When the gravy starts thicken add toffu and mix well.
*Cook for other 5 minuts and add coconut milk.
*When it starts boiling switch of the flame and add coriander leaves.

Check out how to make Creamy cocounut milk toffu curry

Thursday, November 16, 2017

dates nuts ball

Dates:1/2 cup / 115gram
Almonds:20 no.
Cashew nut:20 no.
Ghee-1 Tbs
Sesame seeds:2 Tbs

*Dry roast sesame seeds and set aside.
*Add nuts to blender and pulse them coarsely or chop.
*Remove the seeds of the dates and pulse them in a blender.
*Now in a bowel add dates ,nuts and ghee and mix well.
*Take small portion and shape them to small balls.
*Now roll them in sesame seeds.

Watch how to make dates nuts balls.

Wednesday, November 15, 2017

Aloo Tikki

1 potato, boiled and peeled
Salt to taste
1 Tsp chilli powder
1/2 garam masala
2 pinch cumin powder
1 Tbs corn floor
2 Tsp bread crumbs
2 Tbs chopped onion
2 Tbs chopped coriander
1 chilli chopped
1Tbs butter
2Tbs oil

*Mash the potato and add salt,chilli powder,garam masala, cumin powder,corn floor and bread crumbs.Now mix well.
*Now add chopped onion,coriander and chilli.mix well.
*Shape it into medium size patties.
*Heat oil in a non stick tava on medium flame and add butter and oil,shallow fry the tikkis till both sides are golden brown.
*Serve hot with ketchup or green chutney.

Watch the video how to make aloo tikki.

Tuesday, November 14, 2017

Easy cooker Parippu Payasam / ചെറുപയർ പരിപ്പ് പായസം

Cherupayar parippu/Moong dal:1 cup/130grm
Jaggery (Sharkara):300grm
First milk of coconut:1 cup
second milk of coconut:2 cup
Third milk of coconut:2 cup
Ghee :2 Tbs
Cardamon powder-1 tsp

*In a deep bottomed pan add 2 cup of water and add the Jaggery.Melt the Jaggery to fine syurp.
* Heat a pressure cooker and add moong dal .
*Add third milk of coconut and pressure cook for 5 whistle.
*Mash the moong dal well.
*Add the jaggery syurp and mix well.
*Now add second milk of coconut and bring to boil.Stir well for 10 minuts.
*Finally add the first milk of coconut and caramon powder.When it starts boiling switch of the flame.
*Heat ghee in a pan and add cashew nuts,when the nuts turns golden brown add the raisins and fry.sprinkle them on the top of thee payasam.

Check out the video how to prepare  Easy cooker Parippu Payasam

Chicken Masala

Chicken masala is a semi dry version and is great accompaniment with rice and chapathi .

Chicken-1kg cut into medium size
Onion-2 medium size
Tomato-2 medium size (make into pure)
Butter-3 to 4 tps
Ginger finely chopped -1Tbs
Garlic finely chopped-2 Tbs
Salt to taste
Onion -1 cut it into big pieces
Coriander leaves to garlish

Kasuri methi-2 Tps
Kasmeri chilli powder -2 Tbs
Turmeric powder-1/2 Tsp 
Cumin powder -1 Tsp
Coriander powde-2 to 3 Tbs
Black pepper-1Tbs
Garam masala-1 Tbs

*Heat a pan or kadai and add butter,saute the chopped ginger and garlic.Saute till a nice aroma comes out.
*Now add sliced onion  and little salt.Saute till onions begin to light brown.
*Now add all the masalas,but add 1/2 tsp garam masala only.
*Saute well and add tomato pure.Now let the tomato pure cook well.
*Now add the chicken pieces,1 glass of water and salt to taste.cover and cook in very low flame.
*Stirring the chicken occasionally and add water if needed.
*When chicken gets tender and cooked add the onion pieces and rest of the garam masala.
*Now remove the lid and cook in high flame for 5 minutes or till the gravy gets thicker.
*Remove from fire and garlish with coriander leaves.

Saturday, November 11, 2017


Iam restarting my blog after a long gap☺☺.So i thought of presenting something sweet.This is one of the easiest payasam with only three ingrediants.

Milk-4 cup
Sugar-1 cup
Rice(brown broken rice)-A handfull.

Wash the rice well.Drain the water completely and set the rice aside

In a pressure cooker add washed rice,milk and sugar.
Boil the milk on high flame.when it starts simmering reduce the flame to very low and close the lide of the cooker.

let it cook for 3 whistle .Now switch off the flame and wait for one houre,
After one hour open the lid of the cooker and stair well.Now close the cooker and cook in very low flame for other 2 whistle.Now switch off the flame and wait for 1 hour.
after one hour open the lid now the yummy pink payasam is ready to serve.