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).


Mulaku Pori/ Kara Pori/ spicy Pori

I love kara pori( spicy puffed rice) so much. Its one of my favourite snack of mine. 
Puffed Rice/Pori : 3 cups
Oil : 1 tsp
Roasted Peanuts : 1/4 cup
Split chana dal : 1 1/2 tbsp
Garlic : 5 (crushed)
Red chili powder : 2 tsp( if you want less spicy add less red chili powder)
Turmeric Powder : 1/4 tsp
Curry Leaves : 3 spring
Salt : to taste
 preparation :
Heat oil in a  pan add Peanuts then Garlic and Curry leaves. Fry them for 5 minutes.
After that add the puffed rice with turmeric powder, split chana dal, salt and red chili powder.
Mix it all together and keep in the heat for 5 minutes or till it becomes crispy.
Serve it hot with tea  or coffee.

November 23, 2011

Fish Molly


First we have to marinate and then fry ..For that we need the following items:

Fish fillet - 1/2 kg
Crushed Black pepper - 1/2 tea spoon
Turmeric powder - 1/2 tea spoon
Salt to taste
To make the gravy:

Oil - 1 tbspn
Few Mustard seeds
Cloves - 4
Cardamom  - 3-4 ( crushed , so that smells and taste better)
Cinnamon - 1
Onion (chopped) - 2 nos
Gralic (chopped) - 4 cloves
Ginger (chopped) - 1 inch
Green chillies - 4- 5 nos half slit ( depends up on your tate)
Turmeric powder - 1/2 tsp
Red chilli powder - 2 pinch
Crushed Black pepper - 1/2 tea spoon
Tomato chopped - 1 nos ( you can also add lime juice a little bit instead of tomatoes)
Thin coconut milk - 2 cup
Thick coconut milk - 1 cup
Curry leaves
Salt to taste

Method of Preparation:
Clean the fish well and cut the fish into medium pieces
Marinate it with turmeric powder,pepper powder and salt.
Keep  it aside for 30 minutes to an hour
Heat oil in a pan and fry this fish pieces not soo deeply.
Heat a tablespoon of oil in a pan and add mustard seeds and then add cinnamon , cloves and cardamom and saute.
Saute  chopped onions,ginger,garlic and green chillies.
When they are soft and gold in color add remaining turmeric powder , red chilli powder and mix it well.
Pour the thin coconut milk to the pan and add chopped tomatoes or lime juice and bring to boil
Now add the fried fish pieces and let it cook it for 15 minutes
Add thick coconut milk and curry leaves and let cook in low flame for 3 more mins.
Remove from fire and serve the yummy fish molly.