December 20, 2011

Kerala style simple chicken fry

Pepper powder
Chilli powder
turmeric powder
garam masala
garlic pods
green chillies
curry leaves

simple chicken fry/kerala chicken fry/spicy chicken fry :D by {deepapraveen very busy with work..back soon

Method of preparation:

Clean the chicken and mix it with pepper powder, chilli powder, turmeric powder and salt and little bit garam masala and keep it aside for 10 mins. Then deep fry it with whole garlic pods, green chillies and curry leaves.


December 18, 2011


1 1/2-2 cup milk
100gm sugar
2 cups of coconut milk
5tbspn ghee
few raisins and cashewnuts
salt- little

Method of Preparation:
Take a pan and roast the semolina for few mins.
Take another pan and heat some ghee and fry the cashewnuts and raisins for 5 seconds.Add coconut milk, sugar and salt and stir until sugar dissolves.Put in the roasted semolina and continue stirring until the mixture turns in to thicker.Transfer it to a vessel and press and add ghee at the top. Let it be cool
Then cut the kesari as required shape.


Restaurant style Chicken stew

1 kg chicken (cut and marinated in turmeric and salt)
2 medium sized potatoes- diced
1tbspn ginger garlic finely chopped
2 medium sized onions, thinly sliced
100 ml thick coconut mil
1 tbspn cashew paste
1/2 stick cinnamon
4 green cardamoms
5 cloves
4-5 green chillies
6-7 curry leaves
Coconut or sesame oil
salt to taste
2tbspn Oyster sauce
1 tbspn garlic minced
1 tsp ground b
lack pepper
1 tbspn salt
40 ml soy sauce
Method of preparation:
Fry the diced potato and keep aside. Crush cardamom, cloves and cinnamon, and crackle in hot oil. Add sliced onion and saute.Add ginger garlic , curry leaves and green chilly to this and cook.
Cook until onions go soft but dont brown. Add chicken pieces, salt and potato. Mix well . Add a little coconut milk and a little water. cover and cook
Pouir in the rest of the thick coconut milk when chicken is almost done. Adjust this accordinng to the desired thickness of gravy. Serve hot with appams.

Strawberry shake

Fresh strawberries-5-6
Milk 1 1/4 cup
Ice cubes
Sugar to taste
Paulo Coelho: ‎"When we love, we strive to become better than we are. And we become." THE ALCHEMIST by {deepapraveen very busy with work..back soon

Method of Preparation
Wash the strawberries well and remove the stem.
Blend strawberries with little milk to get a smooth paste.
Add the remaining milk and then add sugar
Blend well and add Icecubes and serve.


December 16, 2011


Raw rice-2 cup
Grated coconut-1/2 cup
Puttum pazhavum/kerala steam cake/puttu by {deepapraveen very busy with work..back soon

Method of preparation:
soak the rice for 3-4  hours.Leave it to drain.Spread it in a cloth and drain it well.
Grind the drained rice in to powder.
Cook the rice powder for few mins keep on continuous stirring.
You can also skip the above steps by using the puttu powder which you can buy in shops.
Add 1 tsp of coconut , salt and mix well with the rice powder.Sprinkle water to the mixture and make it wet. The mixture should be like bread crumbs.
Put 2tsp of grated coconut in to the puttu maker and transfer the mixed powder in to the puttu maker.
again at the top add few tsp of grated coconut .
If you like coconut mixture u can add in the middle of the puttu also.
Then steam cook for 5 -10 mins..till steam come out of the puttu maker.
Serve hot with kadala curry or banana or payaru pappadam.


Raw rice(pachari)-1 cup
Grated coconut-1/2 cup
warm water-1 cup
Ghee-1 tsp
Rice noodles /Idiappam mutta curry : kerala idiyappam, mutta curry/Easter special Breakfast by {deepapraveen very busy with work..back soon

Method of Preparation:
Take a vessel and add raw rice, ghee and salt and mix well by adding little warm water. Knead it well.
The mixture should not be too watery.
cover this dough and allow it for half an hour.
Make this dough in to balls with little oil on top and fill it in the idiyappam presser/maker .
You can use idli cooker ...In the idli  cooker sprinkle some coconut and make idiappam with the pressure in the shape of round(idli shapes).
Then steam cook it for 10-15 mins.
Serve hot with stew or egg curry


Rice-1cup(uncooked ..u can use pachari)
Green gram dal(split)-1/2 cup( roast the dhal until light brown)
Ghee and oil- 2 to 3 tsp
Water- 4 cups
For seasoning:
Red Chillies-2
Hing (Asafoetida)-1/4tsp
Cumin seeds-2tsp
Peppercorns-1 1/2 tsp
Curry leaves- a spring

Method of preparation:
Heat little ghee or oil in a pan .
Add split green ggram dal and fry till light brown.
Remove from heat.
Wash rice and roasted dhal in water . cook the rice and dal together with salt in pressure cooker or in a vessel.
To cook in pressure cooker add 3 1/2 to 4 cup of water and leave it for 3 whistles.
Then season by heating oil and ghee in a pan and then adding the items.
Add cashew nuts and fry till lightbrown and add red chillies, cumin seeds peppercorns, Hing and curry leaves and fry for 1 mins
Pour the seasoned items to the cooked pongal and mix well.
Serve with pongal chutney

Chettinad chicken kulambu/chicken curry

Small onion-25 -30 or Big onion -2
Garlic-20 pods

To grind 1

Ginger 1 1/2 inch
Small onion-10
Green Chilli-2
Chilli powder - 1 tbspn
Coriander powder- 2 tbspn

To grind 2
Coconut grated - 5 tbspn
Cashewnut-5 ( you can use kas kas also -2tsp kasa kasa)
Fennel seed - 1 tsp

To season

cinnamon - 2pcs
Fennel seeds - 1 tsp
Clove -2 cloves
Cardamom- 2
Brinji leaf(bay leaves)- little
Mint leaves -handful
Curry leaves

Method of preparation:

Marinate the chicken with 1 tspn kulambhu milagai thool( if you dont have kuzhambhu milakai thool add chilli powder or chicken masala powder)
salt-1 tspn
curd little
Ginger garlic paste- 1tsp

Finely chop the onion garlic and tomato.
Keep kadai and pour 2 tbspn of oil and then season with the above seasoning items.
Then add onion and saute for few mins add salt
When the onion becomes transparent add the garlic and fry
Then add the chopped tomatoes
Then add the grinded paste 1
Then add the chicken pieces and mix all the masala and leave it for 10- 15 mins
When the chicken is cooked or water coming out from chicken add the grind paste 2
Cook for 5 mins..garnish with coriander leaves..
Chettinad chicken curry is ready to serve...

December 14, 2011

Keerai Masiyal

Keerai- 1 bunch
moong dhal(split)-1 cup
sambar onion-10 nos
Green chillies-2
Tamarind- a goose berry size
Turmeric powder-1/4 tsp
Garlic-4 pods
salt-as per taste
oil- 2tsp
coriander seeds - 1 tbspn(optional)
Whole dry red chillies-2
Cumin seeds-1 tsp
Asafoetida-2 pinch
Method of preparation:
Finely chop the greens, onion, greenchillies, tomatoes, garlic pods.
Combine chopped items, moong dhal, tamarind , turmeric and salt .
Then pressure cook the items for 2 whistles  with enough water( 1 to 2 cup water is needed )
In a kadai heat oil and then add cumin seeds, red chilly, coriander seeds and asafoetida and then transfer it to the cooked items..
Mash them well. You can add little bit ghee for better taste.
serve hot

Karamani Karakulambu

Karamani- 1/2 -1 cup
small onion-6-7 sliced
Tomato-1 chopped
Garlic pods 4-5
Tamarind paste- one lemon size tamarind diluted in 1 cup water
hing(asafoetida)- little
Red chilly powder-1 1/2 -2 tsp
Coriander powder-1 1/2 -2tsp
sambar powder-1/2tsp
Turmeric powder-1/4 tsp
For grinding:
coconut 1 tbsp or coconut milk 1 tssp
poppy seeds- 1/2 tsp(optional )
For seasoning:
mustard seeds-1/2 tsp
cumin seeds- 1/4 tsp
fenugreek seeds-1/4 tsp
fennel seeds- 1/4 tsp
urad dal and channa dal-1/2 tsp
curry leaves
Method of preparation:
Soak the karamani overnight and pressure cook for 1 whistle.
If not soaked pressure cook for 2-3 whistels .Do not over cook.
Then heat oil in a pan and season with the above listed ingredients and then add and  fry onion and garlic till golden brown.
Now add the chopped tomato and fry till it becomes pulp and then add the  cooked karamani and stir well.
Add the asafoetida little bit
Now in the tamarind paste add all other spice powders( chilly powder, coriander powder, turmeric powder,sambar powder) and mix well
Then add it to the cooking pan..
Bring it to boil, till oil floats on tops and the karamanis are cooked.
Then add the grinded coconut and bring to boil for few mins.
Now karamani karakulambu is ready to serve.

December 12, 2011

egg curry

Egg -4
Coconut-1/2 -1 cup
chilly powder-1 1/2 tsp
coriander powder -1 tsp
garam masala - 1 spn
trumeric powder - 1/2 tsp
green chilly -3
shallots- 1/2 cup
pepper-1/2 tsp
oil-3 tbspn
curry leaves
Method of Preparation:
Boil the egg by adding little bit salt in the water.
In a pan add fry coriander powder , chilly powder , turmeric powder ,  masala  powder and pepper powder without oil
Then grind the fried items
Then grind the coconut separately
In a pan add some oil and add mustard and curry leaves.Then add shallots and fry a min.. then add green chilly potato tomato and salt
Let it cook by adding some water..
Then add the ground masala...Let it boil ..
check the potato is well cooked and the add the coconut ground and then  atlast add the sliced egg.
Cover it and wait for 2 mins..
Now yummy egg curry is ready to serve.

December 10, 2011

Prawns Biryani / Chemmen Biryani

1. Prawns: 250 gm.
2. Rice : 1 cup.
3.Cinnamon /cloves/cardamom crushed - 1 tsp.
4.Bay leaf- 1
5.Butter - 1 tsp
6.Lime juice - 2 tsp
7.Water - 2cup
8.Onion thinly sliced - 2 medium ones
9.Green chili - 1
10. Ginger and Garlic paste- 1 1/2 tsp
11.Tomato small chopped - 1
12.Yogurt - 4 tsp
13.Chili powder - 4/3 tsp
14. Coriander powder - 1/2 tsp
15. Turmeric powder - 1/4 tsp
16.Garam masala - 1 tsp
17. Coconut milk thin - 1/4 cup.

Prawns Biriyani/chemmen biriyani by {deepapraveen very busy with work..back soon
1.Marinate the prawns with chilli powder, coriander powder, turmeric powder, garam masala, lemon juice tsp, salt leave in room temperature for 30 mnts.
2.Soat rice for 15 mnts and drain.
3. Heat butter in a pan and add bay leaf and powdered spices. After one or two mnt add the rice and fry for 3-4 mnts.
4. Add water (preferably boiling water) then add one tsp lime juice and bit salt cook this covered till done.
5. Once it is cool keep this refrigerated for 2 hours. (optional)
6. Heat oil in a pan and fry the marinated prawns for 3- 6 mnts. Remove the prawns then add onion and saute for 3 mnts, then add crushed ginger, garlic paste fry for 2 mnts, then add chopped tomatoes fry for another 4 mnts or then add the fried prawns back to it and mix well for further 2 mnts or till the masala is dry. Once it is dry mix yogurt with coconut milk and add this to the masala.
For baking.
a) Microwave: Layer the masala first in a bowel then add spread rice as next layer repeat the process till rice and masala is over and microwave in high for 4 mnts.
b) Pan : Heat 1 tsp gee in a pan Layer rice and masala. Cover it with lid and cook in low flame for 4 mnts stir once.
Garnish with fried onions,raisins, nuts.

December 7, 2011


For 10-12 appams:
1.Raw rice -2 cups.
2.Cooked rice-1 cup
3.Active dry yeast - 1 tsp
4.Sugar - 1 tsp
6.Coconut powder or grated coconut- 1/2 cup
7.Egg - 1 no
8..Milk - As reqd
9.Salt - A pinch.
10.Coconut water-1/4 cup(from one coconut)
Pre-mixed coconut water and sugar mixture=add one tsp sugar to 1/4 cup of coconut water and keep it in fridge for one or two days

Palapam mutta roast by {deepapraveen very busy with work..back soon

1. Sock the rice in water for few hours.
2.Drain it and grind this with coconut(grated or powder) and cooked rice add enough milk.
3. Combine yeast in luke warm water and then add to coconut water mixture. Keep it for half an hour, for fermentation.
4.Add this to the grinded mixture and mix well.
5. Keep it over night for fermentation.
6.Next morning, mix egg white and salt together add this to the mixture,just check the batter and if it is not so sweet for you, you can add more sugar( but not too much).
7.Heat appachatti or a non-stick pan and pour a big spoon of mixture(2 to 3 tsp of batter together) and rotate the pan in circular shape holding both the handles of the pan to get the laze like edges as shown in the picture.
8.Cover this and cook in medium heat for 2-3 mnts if you get a bit golden shade to the edges your appam is ready to be served.
NO need to FLIP.
In a hurry?
Transfer rice batter to a micro-wave friendly container and in medium heat cook for 1/2 mnt.
Add warm water(not boiling) to a big dish and place the batter can in this. Replace this water twice. You can prepare appam with in 4 hours.
P.S : We use the same batter to prepare 2 pancakes. One is palapam and the other one is the vella appam.
Vella appam- you make in a pan like a thick dosa or a pancake. Use the above mentioned batter and prepare a normal pancake.
Palapam is the frilled one- The one with the golden Frill. The batter is more watery, bit more milk to the batter will make it bit runny.

December 6, 2011

potato fry/Aloo fry/urulakilangu fry/urulakilangu mezhukupuratti

Red chilly powder-1-2 tsp( as per your need)
Turmeric powder-1/4 tsp
Onion- 1/4 sliced or 4 shallots
Garlic -1 clove cushed
cumin powder-1/2 tsp
fennel powder-1/4 tsp
Garam masala-1/4 tsp
Pepper-1/4 tsp crushed
curry leaves
Cashew nuts 1 tbspn

Method of preparation:

Wash the potatoes and peel them.
Cut in to small pieces (small cuber of long stripes)
Boil the potatoes so that it speeds up the frying process
Then take the potato pieces and mix the spices with the potatoes( if you are not adding any other spices just add chilly powder and turmeric powder)..
Heat a pan and pour oil .
Splutter mustard and curry leaves
And then add the potatoes that are already mixed with the spices
Keep on frying
Stir fry till all the piees are completely cooked and potatoes become crispy
Note: The spices add additional taste but the basic potato fry contains no masala
Basic potato fry can be made with redchilly powder, turmeric powder and salt.

December 5, 2011

Kerala fish curry/ varutharacha meen curry

1. Any fish (I used Salmon fillets)- 1/2 k.g.
2.Onion chopped- one.
3.Small onion- 3 nos.
4.Ginger crushed- 1 tsp.
5.Garlic crushed - 1 tsp.
6.Pepper corns- 1/2 tsp
7.Kashmiri chilli powder- 1 1/2 tsp.
8.Coriander Powder- 1 tsp
9.Grated coconut- 1 cup
10.Green chillies chopped- 3.
11.Turmeric powder- 1/4 tsp.
12.Fish Tamarind- 2 (If that is not available you can use raw mango).
14. Mustard seeds-1/4 tsp
15.Fennel seeds- 1/4 tsp
16.Curry leaves.
17.Lemon juice or vinegar - few drops

Kerala Fish Curry in Roasted coconut gravy/ Varutharacha meen curry by {deepapraveen very busy with work..back soon
1.Soak fish Tamarind in one cup of hot water.
2. Marinate the fish with bit salt, lemon juice, bit turmeric, 1/2 tsp chilli powder, bit crushed ginger and garlic. Keep it aside for 15- 20mnts.
3. Heat one tsp oil in a pan and add grated coconut, shallots,pepper corns, fennel seeds and roast them in medium flame, stir well in-between, may take 15-20mnts. This mixture should turn a golden brown colour.
4. Once this reached that golden colour add chillipowder and coriander powder and roast for another one mnt.
5.Remove from heat and stir again for another one mnt or so. Now let this cool. Then grind this to fine paste with 1/2 tsp water.
6.Heat oil in a pan and fry the fish for 2, 3mnts( optional).
7.Remove fish from the oil and add mustard seeds. If you are not frying fish, heat 2 tsp oil in a pan and add mustard seeds.
8. When they pop up add curry leaves,green chilli, ginger, garlic and toss them well.
9. Add chopped onion and cook for 8mnts with pinch of salt.
10.Add turmeric powder and fry for another mnt.
11. Add fish and fish tamarind water along with that tamarind and salt.
15.Add more warm water if you need more gravy.
16.Cover this with a lid and Let this cook in low flame for 10- 20mnts.
17.Uncover the pan and add the roasted gravy paste and cook for further 10 mnts.
Remove from heat and serve warm...Let me know if you like it.

The best idli's in the world!

December 4, 2011

Kerala style cheera thoran

Cheera(spinach) leaves- 4-5 cups
coconut-1/2 of the coconut
Green chillies-3 nos
Cumin seeds-1/2 tsp
garlic-4 pods
turmeric powder-1/2 tsp
dry red chillies-2 nos
coconut oil
plain rice(pachari/puzhukkalari)-2tsp
mustard seeds-1tsp
salt -as per taste
curry leaves-few sprig

Method of preparation:
Clean the cheera well and finely chop it.
Grind together coconut, turmeric powder, green chillies, cumin seeds,garlic and curry leaves in to a coarse form.
Better not to add water while grinding.
Mix togethet the chopped cheera along with the ground coconut mixture and salt.
Heat oil in a kadai
Splutter mustard seeds and saute then dry red chillies rice and curry leaves.
Add the cheera + coconut mixture and stir well
cover and cook on low flame for about 1-2 mins.
Remove the lid and continue cooking till done on a low flame ..
source: mom

December 3, 2011

Soya Fry

Soya Fry

Soya chunk, is one of my other fvrt friend in kitchen. IT is very hard for me to find different veg dishes for my strict veg companion. So last day decided to give a go with Soya chunk.
But it was yummy. So decided to share this with you.
Soya Chunks – 2 cups
Meat Masala/veg masala – 2 tbsp
Red chilly powder – 4/3 tsp
Big Onion (sliced) – 1 large
Turmeric Powder – 1/2 tsp
Tomato (sliced) – 4/3 large
Mustard Seeds – a pinch
Green Chillies (slit) – 2
Curry Leaves – A sprig
Corriander powder-1tsp
Pepper Powder – 1/2 tsp
Ginger ,Garlic Paste – 1 tsp
Oil – 2 tbsp
Salt – As required
Water – As required

Soya Fry by {deepapraveen very busy with work..back soon

Step 1:
Soak the Soya chunks in hot water for around 15-30mnts minutes. With bit red chilli powder,turmeric and salt.
Step two:
Squeeze out the water and clean the soya chunks. Drain out excess water if any.
Step 3:
Put bit water to the masala and chilli powder then roast it in low flame.
Marinate the soya pieces with the above roasted masala powders and salt,leave it there in room heat for some time.
Step 4:
Heat oil, splutter mustard seeds, add sliced onions and saute till the onions change its colour.Add turmeric bit salt,green chillies, chopped tomatoes and curry leaves and saute till the tomatoes are cooked properly.
Step 5:
Add rest of the chilly powder, coriander powder, pepper powder, ginger garlic paste and stir fry for few minutes.
Step 6:
Add the marinated soya chunks . Add some water just to cook the ingreditens.
Step 7:
Cover and cook on low flame for another 15-20 minutes.
Curry is ready.
P.S:Since my veg boy doesnt agree with masala cotted fry I have limited all the ingredents,so mine (as seen in the pic) is a much more plain one. If u follow the above method you will get a masala cotted fry...Njoy

November 30, 2011


Rice (Boiled/Idli rice)     4 cups
Urad Dhall(Indian black lentil)     1 to 1 1/2 cup
Fenugreek seed     1 tsp
Salt     2 tsp

photo by vidyapraveen

1     Wash the rice in water.Rinse and
2     Soak rice and urad dhall(with fenugreek) seperately in water for 4 hours
3     Grind the rice first
4     Grind the urad dhall next
5     Take alarge bowl and mix them together. Add salt.
6     Let it ferment over night. Check to see if it well fermented and raise to the brim.
7     Take a flat frying pan with a minimum of 9 inches diameter. just sprinkle oil and spread it with a cloth or tissue paper
8     Pour one big spoonful on to the pan and spread it thin in circular motion very lightly. Pour little bit of oil on the sides
9     When you see it brown on the back, turn it over and pour a little bit of oil agin on this side. Take it out when it it is golden brown.
10     You can also make soft dosa by not spreading it thin in circular motion, and not frying to a goldne brown.
11     Dosas can be eaten with many side dishes and dips. Traditional sambar and chutney or any non-veg curry or sugar and ghee, idli mix with gingley oil.



Rasam is a traditional South Indian vegetarian dish. There are various kinds Rasams. It can be eaten mixed with rice, or drunk like a soup. In a formal meal, it follows the sambar course and is in turn followed by curd rice. It has soup consistency. Rasam contains many spices which are considered beneficial to health
Rasam powder     1 tbsp
Toor Dhal     1 cup
Oil     2 Tbsp
Asaefoetida     1 Tsp
Tamarind paste     1 tbsp
Tomatoes     1 large
Cilantro     1 small bunch
black pepper     2 tsp
Curry leaves     about 10 leaves
Garlic (minced)     2 Cloves
water     2 cups
oil, urid dal, mustard seeds     to season
Salt     to taste(2 tsp)

photo by vidyapraveen
1     Cook the toor dal (pressure cooker is fine)
2     Take a wide vessel pour a cup or two of water, add salt and Rasam Powder to it. Cut tomato into small pieces and half cook them all for a few minutes. Cool it and mash them well by hand
3     Add minced garlic, tamarind extract/paste. Add the cooked toor dal(mashed well) and cook for 5 more minutes
4     Pour oil in a pan, in medium heat, add the curry leavesm, mustard and urid daal and fry until the seeds pop
5     Add the sauted items to the boilng rasam in the big vessel spirnkel some ciantro and turn off the heat. After a few minutes you can serve with white rice
Make Your own rasam powder or buy it from any Indian store
For one serving of rasam: 1 tsp of the following: Ingredients : Dry red pepper(1 measure), Dhania/cilantro seeds/coriander seeds(1 measure), whole pepper(4 tsps), toor daal/chick peas(4 tsp), channa dal(2 tsp), cumin seeds(2 tsp) Make sure these are dry. Grind into a smooth powder. Add 4 tsp turmeric powder and mix well.
You can make large quantities and keep it for months. Moisture will spoil it. Keep it dry and air tight.
courtesy: india-tamil-recipe

Vendakka Pachadi/Okra Pachadi

Grated coconut-1/2 cup
cumin seeds-1/2 tsp
green chillies-2
curd or yogurt-3/4 cup
mustard seeds
curry leaves
Dried red chillies
Coconut oil

photo by vidyapraveen
Method of preparation:

Cut the okra in to small round pieces.
Grind coconut, cumin, shallots, green chillies and salt.
Mix this grounded paste with curd and keep aside.
Heat oil in a pan and add the okra pieces.
Fry the okra till it become dark brown color.
Then add the fried okra to the curd- mixture.
Heat oil in pan and splutter mustard then add redchillies and curry leaves.
Mix it well to the curd mix and serve with rice..

Source:Mother in law

November 29, 2011


Green plantain-2
Yam-1 cup
Beans-3 to 4
cucumber-1/2 cup
drumstick -2
potato-1/2 cup
green chillies-4
mango-2 slice or u can add little tamarind juice
turmeric powder-1/2 tsp

To Grind:
Grated coconut- 1and 1/2 cup
garlic choppen - 1 tsp
cumin seed-1/2 tsp
curry leaves-1/2 sprig

To Garnish:
coconut oil- 1 tbspn
curry leaves 1 sprig
curd-2 tbsp (optional)

Avial by AnoopRED
photos by Anoop

Method of  Preparation
Cut all the vegetables lengthwise of 1 inch..
In a pan add a few drop of oil and then put all the vegs( except mango) and add water up to 3/4 of vegs.
close the lid and cook in medium heat .. stir in between.
add  turmeric powder and salt
when the vegs are half done add the mango slices(or tamarind juice)
Grind the ingredients coarsely and add the grounded paste to the cooked vegs and cook for few minutes(Do not over cook)
Now switch off the stove and add the curd .
Now garnish with coconut oil and curry leaves and close the lid so that the aroma spread in to the curry

If you feel mango will give you enough sour then avoid curd..If you like the taste of curd in the avial u can add it

Curd curry/Moru Kachiyathu

Ingredients :-
Curd (well beaten) – 2 cups
Asafoetida(Kaayam) – a pinch
Fenugreek powder(Uluva) – a pinch
Salt – to taste
Turmeric powder – 1/4 tsp
Oil (preferrably Coconut Oil) – 3 tsp
For Grinding :-
Grated coconut – 1/4cup
Cumin seeds (Jeerakam) – 1/4 tsp
green chilli- 1 (you can use red chilli powder 1/4 tsp aswell insted of green chilli).
Ginger : a very small portion
Step one:
Grind all the above ingredients into a fine paste and keep it aside.
For Seasoning :-
Mustard seeds – few
Shallots (kunjulli ) sliced – 1/2 tbsp
Green chillies slit – 1 or two
Red chillies – 2
Curry leaves – a sprig.
Curd Curry/moru kachiyathu/Spiced seasoned butter milk curry/Onam sadhya vibhavangal by {deepapraveen very busy with work..back soon
Step 1:
Mix together curd,salt and turmeric powder in a bowl.
Step 2:
Heat oil in a pan and allow mustard seeds to splutter.
Step 3:
Add shallots ,fry til it turns brown . Add green chillies ,red chillies and curry leaves.Fry for a while and remove it from oil and keep it aside.
Step 4:
Reduce the heat to low .
Add the ground paste into the same oil.Fry for 2-3 mins stirring continuously.( Dont allow coconut paste to change its color).
Step 5:
Add asafoetida and fenugreek powder and stir well.
Step 6:
Add the beaten curd mixture and stir continuosly until it is warm.Never let it boil.Remove from heat ,pour the prepared seasoning over it. Your curd curry is ready.
Courtesy: DeepaPraveen


2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

Jalebi by {deepapraveen very busy with work..back soon
photos by deepa praveen

How to make jalebi:
* Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
* Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
* Set aside for about 2 hours to ferment.
* Whisk thoroughly before use.
* Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
* Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
* Deep fry them until they are golden and crisp all over but not brown.
* Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
* Leave for at least 4-5 minutes so that they soak the syrup.
* Take the jalebi out of syrup and serve hot.

Vegetable Pulav

Vegetable Pulavu /vegetable rice

Simple veg pulavu (a different style)
* basmati rice= 3/4 cups
* unsalted butter or ghee = 1tablespoon
* raisins = 2 tablespoon
* cashew nut= 2 tablespoon
* 1/4 teaspoon whole cumin seeds
* 3 whole cardamom pods
* 1 cinnamon stick, broken in half
* 1 1/2 cups water
* salt = as per your taste
For the vegetables:
* unsalted butter or ghee= 2 tablespoon
* small onion = 1/4 thinly sliced
* minced fresh ginger = 1 tablespoon
* garlic = 2 clovced (minced)
* cumin seeds = 1/2 tablespoon
* cardamom pods = 5
* Mixed vegs
* small cauliflower florets, green beans, cut into small pieces,3 small potatoes peeled and quartered,1 medium carrot, cut into small pieces
* 1 teaspoon salt
* 2/3 cup water
* 2 tablespoons toasted shredded coconut (not necessary)
Vegetable Pulavu /vegetable rice by {deepapraveen very busy with work..back soon
1.Rinse rice under cold running water til water runs clear Set aside for some time
2.Melt the butter or ghee in a thava over medium-high heat and add raisins, cahsew cumin seed, cardamom pods, and cinnamon stick and toaste for around 2 minutes. When it is ready add the rice and cook, continue stirring, until toasted.
3. Now u can add the water and salt and cover it then bring to a boil in simmer,( until the rice is tender) it will take around 20 minutes and after that remove from the heat and keep it side for some time ( fluff with a fork and set aside).
4.By this time u can prepare ur veg.s. For that melt the butter and add the onion and cook tilit turn lightly browned then add the garlic and ginger and cook, when its cooked add raisins, cumin seed, and cardamom and cook.It will take few mnts .
5.Stir the mixed vegs and salt. Raise the heat to high and add water cover it and cook for 4 - 5mnts.
Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated.
6. Add the rice to this and mix care fully...
Yeah pulavu is ready
Have a great week end...
courtesy:Deepa praveen

November 28, 2011

Delicious kottayam style beef fry

Beef preferably weal - 1 kg
Shredded onions - 100 gm
Green chilies(split) - 5 nos
Ginger - 25 gm
Garlic(chopped) - 25 gm
Tomatoes - 2 nos
Bay leaves(Karuga/Vazhana ela) - 3 nos
Cinnamom(Karugapatta) - 1" piece
Cardamom(Elakka) - 5 nos
Cloves(Grambu) - 4 nos
Fennel(Perum Jeerakam) - 2 tsp
Black pepper seeds - 10 nos
Turmeric powder - 1/2 tsp
Coconut oil - 1 cup
Fresh coconut half sliced into small pieces called `kotthu`
Curry leaves - 4 stems
Lemon juice - 1/4 lemon
Salt - As reqd
Mustard seeds - A pinch
Powdered black pepper - 1 tsp

Beef fry/kerala kottayam style by {deepapraveen very busy with work..back soon

courtesy : Deepapraveen

Preparation Method:

1)Prepare `GHARAM MASALA` by grinding together bay leaves, cinnamom, cardamom, cloves, black pepper seeds and fennel.

2)Cook the beef with all the other ingredients including `gharam masala` in water.

3)Add salt and continue cooking on low heat until almost dry but cooked. Set this aside.

4)Heat the coconut oil in a frying pan and add a pinch of mustard seeds and allow them to break in the hot oil.

5)Add more chopped onions and saute` till brown.

6)Add curry leaves and coconut `kothu` and saute` till brown.

7)Add the previously prepared beef and powdered black pepper.

8)Stir in gentle heat until dark.


November 27, 2011


Rice (Boiled or raw rice)     2 cups
Moong Dhal (pasi parupu)     1 and 1/2 cup
Ghee     2 tsp
Cumin seed     1/2 tsp
Whole black pepper     10
Salt and pepper     to taste
1     Clean and wash thoroughly the rice and dal.
2     In a deep pan, boil them together in ¼ litre of water.
3     When rice and dal are cooked, keep them aside. In a separate shallow pan, heat the ghee and stir fry cumin seeds and cashew nuts slightly and separately.
4     Add it to the rice and dal.
5     Add salt and pepper and serve hot
6     Most common side dishes are the traditional cocunut chutney and sambar.

Fish Ball Curry

Fish Ball Curry is a very popular recipe. Learn how to make/prepare Fish Ball Curry by following this easy recipe.
• 2 pounds Fish Fillets
• 1 cup Cooking Oil
• 2 cups finely chopped Onions
• 1 cup chopped Tomatoes
• 3 minced Garlic Cloves
• Salt (to taste)
• ¾ tsp dried ground Chili Peppers
• 1 tsp Turmeric
• 1 tsp grated Lemon Rind
• 4 tbsp Cornstarch
How to make Fish Ball Curry:
• Grind the fish very finely in a food processor.
• Heat 2 tbsp oil in a non-sticky pan.
• Stir fry onions and garlic until golden, on medium heat.
• Mix in salt, chili peppers, turmeric, and lemon rind.
• Add half of the mixture to the ground fish and mix until smooth.
• Shape the mixture into small balls and roll into cornstarch.
• Heat the remaining oil in a separate frying pan and fry the fish balls on medium-low heat, until golden brown.
• Remove and place on a platter.
• Heat the remaining onion mixture and stir in the tomatoes. Cook until well blended on low heat.
• Add 1 cup of water and fish balls. Cover and cook on low heat for 10 minutes.
• Serve hot with your choice of bread or boiled rice.

November 26, 2011

Kerala Nadan Mathi Curry

Ingredients :

Sardines /Mathi/Chaala : 10-15
Fish Tamarind /Kudampulli : 2 pieces ( should be broken in to several pieces)
Curry leaves : 7 sprig
Coconut oil : 2-3 tbsp
Salt to taste

To Ground to a fine paste:

Kashmiri Red Chilli Powder : 1 tbsp (optional but adding this will give you a nice colour as well as taste)
Turmeric powder : 1/2 tsp
Red Chilli powder : 1 -1 1/2 tsp 

Coriander Powder : 1tbsp
Fenugreek seed powder 1/4 tsp
Shallots : 4-5
Ginger : 1/2 inch
Garlic : 3-4 pods

Mathi Curry by AnoopRED

Courtesy: Anoop
Method of Preparation : 

1. Wash and clean the sardine with salt and drain out water completely and make some small cutting (slightly) on it and keep it aside.
2. In a blender grind the listed ingredients mentioned above "To Ground" with enough water to fine paste.
3. Gently mix the ground spice paste, fish tamarind /kudampulli and salt with the sardines well.
4. Heat a pan (preferably in 'Kalchatti' an earthen pot) and pour required coconut oil (To enhance the authentic taste) when its hot tilt the pan/earthen pot in such a way that oil gets spread evenly in the pan/earthen pot.
5. Spread and arrange 4 sprig of curry leaves on the pan/earthen pot, add mathi /sardines with carefully over the curry leaves.
6. Add little water and bring to boil, now add the remaining curry leaves and reduce the flame and let it simmer for about 15– 20 minutes until all/most of the water evaporates and the gravy thickens. (Note : Tilt the pan/earthen pot in between such a way that everything is mixed well.)

7. Remove from fire; sprinkle some coconut oil on the top of curry and keep covered for 20-30 minutes.
8. Serve hot with boiled rice or Kappa/Tapioca and  Enjoy!!

Tips : For best result allow the curry to stand for at least 2-3 hours or overnight and serve next days so that the gravy absorbs all the flavors. It tastes Yummy!!

Courtesy: Cooking websites

Poori and Masala

To make  poori
Wheat Flour - 2 cup
Salt - 1/2 tsp
Warm water - 1/2 cup
Oil -  2 tbsp
Oil for frying

To make masala
Potatoes - 2 
Onion (chopped) - 1 small
Green chiles( chopped) - 2
Turmeric powder - 1/2 tsp
Mustard seeds
Curry leaves
A pinch of asafoetida



In a large bowl combine all the ingredients for Poori except the oil for frying.
Knead for 7 to 8 minutes until smooth and elastic. Cover and keep it for 30 minutes
Then make small balls. Roll out each ball into a thin circular shapes.
Heat the oil in a pan and deep fry the pooris  turning them over once until deep golden in color. Serve warm with Masala


 Peel, dice and boil the potato until well cooked.
 Mash them well with the back of a spoon or a with the help of a masher. 
Heat oil in a pan and add mustard seeds. 
when they pop up add Curry leaves, chopped onions and green chiles.
when they are soft add salt and turmeric powder 
Stir in the mashed potatoes and mix it well with the masala.
 Simmer it for 5 minutes keep on stirring well, so that it wont stick to the bottom.Remove from heat and serve warm with Pooris. This masala can be used as sidedish for chapathi also.

Tomato Kuruma/ Thakkali kulambu

Tomato Kurma / Thakkali Kuzhambu 

5 nos Tomatoes (ripe)
2 nos Onion ( finely chopped)
1 tsp Ginger garlic paste
1 no Green chili (slit open )
¼ tsp Cumin seeds
¼ tsp Fennel seeds
2 nos Cinnamon stick 
2 nos Cloves
1 no Bay leaf 
5 nos Curry leaves
2 stks Coriander leaves
¼ tsp Turmeric powder
1 tsp Red chili powder( kashmiri chilly gives a nice colour for this kuruma)
2 tsp Coriander powder
1½ tsp Salt 
1 cup Thick coconut milk ( u can also add grounded paste)
1 cup Water
1 tsp Ghee
3 tsp Oil


Heat oil and ghee in a pan. Toast cumin seeds, fennel seeds, curry leaves, bay leaf, cloves and cinnamon sticks for few seconds. Add the green chili and chopped onions and fry them until  brown. Now add ginger garlic paste and then add chopped tomatoes.
 Cover and cook  the toamtoes till it become soft and mushy. Now add tuermic powder, red chili powder, coriander powder and salt. Fry the masala till the oil separates and add the water and coconut milk. 
Simmer until desired thickness is attained and garnish with corainder leaves. Serve with hot idlis or dosai or chapathi.(Even with rice also).