Drop Down MenusCSS Drop Down MenuPure CSS Dropdown Menu

Saturday, 31 October 2015

Kakka Irachi / Clams Fry


250 gm / 1 cup cleaned clams / kakka/ elambakka
1 1/2-2 tsp chilli powder
1/2 tsp turmeric powder
salt to taste
few curry leaves
oil for frying

  1. Marinate the cleaned clams with chilli powder, turmeric powder and salt  and keep it aside for 10-15 minutes.
  2. Heat little oil in a pan and fry the marinated clams on medium heat along with some curry leaves...Serve hot with rice..

Friday, 30 October 2015

Masala Cashews / Spicy Fried Cashew Nuts


250 gm unsalted cashew nuts
3-4 tbsp gram flour
2-3 tsp kashmiri chilli powder ( adjust to your spice level)
a pinch of asafoetida
salt to taste
oil for frying

  1. In a mixing bowl, add the cashew nuts, gram flour, chilli powder, asafoetida and salt and mix well.
  2. Sprinkle little water and mix well until the masala is well coated with the cashew nuts.
  3. Heat oil in a pan and fry the masala coated cashew nuts in batches on medium flame until golden brown. 
  4. Remove from oil and drain them on a paper towel. Store in an air tight container once it cools down...

Thursday, 29 October 2015

Ari Murukku / Rice Chakli


1 cup rice flour ( I used pathiri podi)
1/4 cup urad dal flour
1 tbsp butter, softened
1 tsp cumin seeds
1/2 tsp sesame seeds
2 pinch asafoetida
salt to taste
warm water as needed
oil for frying

  1. Roast 1/2 cup urad dal in a pan till it turns light brown and nice aroma comes. Allow to cool completely and then grind it to a fine powder. Sieve it and use 1/4 cup for this murukku and store remaining in an air tight container for later use...
  2. In a bowl, take the rice flour, urad dal flour, cumin seeds, sesame seeds, salt, asafoetida and butter and mix well.
  3. Add warm water little by little to this and knead to a smooth non sticky dough.
  4. Take a murukku press / mould , use the star shaped disc and fill it with the dough. Squeeze it  to form spiral shape on a parchment paper or directly to the hot oil.

       5.  Heat oil in a pan and carefully take the murukku from the parchment paper ( I used my steel spatula) and drop gently to hot oil.

          6.  Fry them on medium flame till they turn crisp and light brown on both sides. Drain in paper towel and repeat the same for the remaining dough.
          7.  Cool down to room temperature and then store in an air tight container....Enjoy as a tea time snack...

Tuesday, 27 October 2015

Apple - Basil Seed Drink


2 cup milk
2 heaped tsp custard powder
2 tbsp condensed milk
3-4 tbsp sugar
1 tbsp basil seeds/ kaskas
1/2 tsp vanilla essence
1/4 cup apple, finely chopped
1 tbsp cashew nuts, chopped

  1. Soak the basil seeds in 1/2 cup of water.
  2. In a pan, add milk, condensed milk, sugar and custard powder and boil well on medium flame.
  3. Add the vanilla essence and mix well. Remove it from flame and allow to cool completely and then refrigerate it.
  4. When  ready to serve, add soaked basil seeds, chopped apple and cashew nuts and mix well. Pour it in a serving glass and serve..

Monday, 26 October 2015

Muttamala and Pinjanathappam / Egg Garlands with Egg Pudding


For Egg Garlands/ Muttamala:

8 egg yolks
1 cup sugar
1 1/2 cup water

For Egg Pudding / Pinjanathappam:

8 egg whites
sugar syrup (left over sugar syrup from muttamala)
1/4 tsp cardamom powder
1 tbsp milk powder


           Separate egg yolks and whites in separate dry bowls and keep the egg whites aside for pinjanathappam.

  For Muttamala:
  1. Take the egg yolks in a strainer and strain it and then beat it well with a spoon. Keep it aside.
  2. In a wide pan, add sugar and water and bring to boil. Reduce the flame and heat till it reaches one string consistency.
  3. Add a tbsp of egg white into this sugar syrup , mix it and remove the egg white from it. This is done to remove the dirt from the sugar syrup.
  4. Take a disposable glass / icing bag and make a very small hole into it or use a bottle with a very small hole.
  5. Increase the flame of the syrup to high. Pour egg yolks into the glass or icing bag and slowly pour in the sugar syrup rotating in a circular motion to form thin threads. Allow to boil for a few seconds.
  6. Then reduce the flame and sprinkle little water to this sugar syrup and remove the egg garlands slowly from the syrup without breaking them.
  7. Increase the flame and repeat the process with the remaining egg yolks until all the yolks are used up.
  8. Arrange the muttamala on a serving plate...
  For Pinjanathappam:
  1. Allow the left over sugar syrup from muttamala to cool.
  2. Then blend this syrup with egg whites, milk powder and cardamom powder in a blender.
  3. Pour this blended mixture to a greased bowl / vessel  and steam it till cooked and firm.
  4. Remove it from steamer and allow to cool it completely.
  5. Cut it into desired shapes and serve it along with muttamala and garnish with cherries....

Friday, 23 October 2015

Chicken / Kozhi Varavu


1/2 kg chicken
2 onions, thinly sliced
1 big tomato, chopped
2 green chillies, chopped
5 garlic cloves, crushed
1" piece ginger, crushed
1 1/2 tbsp chilli powder
3 tbsp coriander powder
1/2 tsp turmeric powder
1/4 tsp pepper powder
1 1/2-2 tsp garam masala
1 cup grated coconut
salt to taste
few coriander leaves

  1. Cut chicken into medium pieces, clean it and keep it aside.
  2. Heat 2-3 tbsp oil in a pan and saute the sliced onions till transparent.
  3. Add green chillies, ginger and garlic and saute for 1-2 minutes.
  4. Add garam masala and then chopped tomatoes, stir well and saute till soft and tomatoes are cooked.
  5. Then add chilli powder, coriander powder ,turmeric powder, pepper powder and salt and mix well until the raw smell is gone.
  6. Add cleaned chicken pieces and enough water and cook covered till done.
  7. Now add the grated coconut, mix well and cook covered until all the water dries up and the chicken is well coated with coconut gravy.
  8. Garnish with chopped coriander leaves and remove from flame. Serve hot with pathiri, neypathiri, ghee rice etc..

Thursday, 22 October 2015

Mutta Thenga Aracha Curry / Egg in Coconut Gravy


4 hard boiled eggs, cut each into half
1 big onion, finely chopped
1 green chilly, slit
1 cup grated coconut
3 tsp chilli powder
1/2 tsp turmeric powder
5 shallots
1 tsp ginger, chopped
1/4 tsp tamarind
2 sprig curry leaves
2 tbsp oil
salt to taste
1 cup water

  1. Grind grated coconut, chilli powder, turmeric powder, shallots, ginger and tamarind together to a smooth paste adding little water and keep it aside.
  2. Heat oil in a pan or manchatti, add chopped onion and green chilly and saute till light brown.
  3. Add ground coconut paste and saute well until the oil separates . Then add water to this, mix well and bring to boil.
  4. When the gravy begins to boil, add boiled eggs and salt and cook for 3-4 minutes on low flame.
  5. Add curry leaves and swirl the pan. When the oil starts to appear, remove the curry from flame...Serve hot...
Recipe Source: Magic Oven

Monday, 19 October 2015

Therada / Thera Ada / Coconut Filled Rice Crepes


2 cups raw rice/ pachari
1 1/2-2 cup grated coconut
1/2 cup cooked rice
2-3 tbsp sugar ( add to your taste)
water as required
a pinch of cardamom powder

  1. Soak raw rice in water for 3-4 hours.
  2. Grind it with  3/4 cup grated coconut, cooked rice and salt by adding water to a smooth batter. Add water as needed  (2-3 cups) and the batter should be of pouring consistency. Transfer it to a bowl and keep it aside.
  3. In a bowl, prepare the filling by mixing remaining grated coconut, sugar and cardamom powder.
  4. Heat a non stick pan/ tawa and grease it with little oil.
  5. Pour a ladleful of batter and rotate the pan to spread the batter around the pan to get a very thin dosa.
  6. Cover with a lid and cook for 1-2 minutes. 
  7. Transfer to a plate and spread the coconut filling and then roll...
  8. Repeat the same with the remaining batter and coconut filling and serve warm :)

Sunday, 18 October 2015

Mussels / Kallummakaya Puttu


1 cup small mussels/ kallummakaya, cleaned
1 1/2 cup puttu podi / rice flour
1/4 cup + 1 tbsp grated coconut
2 onions, finely chopped
1 tsp garlic paste
1 tsp ginger paste
1-2 green chillies, finely chopped
1 tsp kashmiri chilli powder
3/4-1 tsp turmeric powder
1/4 tsp pepper powder
1 tsp fennel seeds
few curry leaves
1/2 tsp crushed red chillies
1-2 dry red chilly
1/2 tsp garam masala
salt to taste

  1. Clean the mussels and marinate it with 1/2 tsp chilli powder, 1/4 tsp pepper powder, 1/4 tsp turmeric powder and salt.
  2. Cook or shallow fry the marinated mussels slightly on both sides. Chop the larger mussels into small pieces and keep it aside. 
  3. Mix the puttupodi with little salt and add water little by little to the puttupodi till it becomes wet/ moist and mix thoroughly without any lumps. 
  4. Add 1/4 cup grated coconut and 1/2 tsp fennel seeds to this puttupodi and mix well. Keep it aside.
  5. Heat oil in a pan and add 1/2 tsp fennel seeds, garlic paste and ginger paste and saute well.
  6. Add chopped onions, green chillies and chopped curry leaves and saute well adding little salt until onion turns transparent.
  7. Add 1/2 tsp turmeric powder and 1/2 tsp chilli powder and mix well for a minute.
  8. Then add crushed red chillies ,chopped dried red chillies and garam masala and mix well.
  9. Add cooked / fried mussels and mix well. Then add 1 tbsp grated coconut to this and stir well. Check salt and remove from flame.
  10. To prepare the puttu, take a chiratta puttu maker and layer it with 1 tbsp of mussels masala and top it with 3-4 tbsp of puttu podi. Then again add another layer of  mussels masala and then with puttupodi.
  11. Fill pressure cooker/ puttu kudam with 2-3 cups of water and bring to a boil.
  12. Place the puttu maker on top of it and steam cook for 5-7 minutes or until the steam starts coming out from the top of puttu maker. 
  13. Remove it to a plate and serve hot...
  • Adjust the spice level to your taste :)

Friday, 16 October 2015

Kozhikkal / Tapioca Fritters

                 Kozhikkal / Koyikkal is a delicious Malabar / Thalassery special tea time snack..It is a vegetarian snack and when fried it resembles like chicken legs, hence the name "Kozhikkal"..


1/2 kg tapioca/ kappa/ kolli kizhangu
3/4 -1 cup gram flour
1/4 cup rice flour
1 green chilly, chopped
1/2 tsp ginger paste/ finely chopped
1/2 tsp garlic paste/ finely chopped
1 sprig curry leaves, chopped
2 tsp chilli powder
1/4 tsp turmeric powder
a pinch of asafoetida
1/2 tsp cumin seeds
salt to taste
oil for frying

  1. Peel the skin of  tapioca and slice them into thin strips (approximately 3 to 4 inch strips). Soak them in water for 10-15 minutes, drain  and keep it aside.
  2. In a  mixing bowl, add the gram flour, rice flour and salt and prepare a semi thick batter adding enough water.
  3. Then add chilli powder, turmeric powder, asafoetida, chopped green chilly, cumin seeds, curry leaves and salt and mix well.
  4. Add tapioca strips to this prepared batter and coat well with the batter.
  5. Heat oil in a pan on medium flame, Take a handful of tapioca strips together and slide it gently into the oil.
  6. Deep fry on medium heat till it turns golden brown and crispy.  Remove it from the oil and drain them on a paper towel....Serve hot with tea :) 

Thursday, 15 October 2015

Chakkakuru Unda / Jackfruit Seed Balls


25 chakkakuru / jackfruit seeds
1 1/2 cup grated coconut
3/4 -1 cup jaggery, powdered
1/4 cup roasted rice flour (add more or less as needed)
1/4 tsp cardamom powder

  1. Peel the chakkakuru and cook it adding little salt and enough water. Then drain the water and grind it / mash it well.
  2. Transfer this to a bowl and add grated coconut, powdered jaggery, rice flour and cardamom powder and mix it well with your hand.
  3. Then make small balls out of this mixture ...  Chakkakuru balls are ready to serve..

Tuesday, 13 October 2015

Vegetable Chicken Rice


2 cups basmati rice
1 cup chicken, cooked and shredded
1 cup cabbage, finely chopped
1/2 cup carrots, finely chopped
1/2 cup beans, finely chopped
3 onions, sliced
1 tomato, finely chopped
1/2 tsp ginger, crushed
1 tsp garlic, crushed
3-4 green chillies, chopped
1/2 tsp garam masala
1/2 tsp pepper powder
1/4 tsp turmeric powder
6-8 cashew nuts
8-10 raisins
few coriander leaves
salt to taste
3-4 tbsp oil
1 1/2 tbsp ghee

  1. Cook chicken with little pepper powder, turmeric powder and salt. Shred it and keep it aside.
  2. Wash the basmati rice and drain it. Keep it aside.
  3. Heat 2 tbsp oil in a pan and saute crushed ginger and garlic.
  4. Add sliced 2 onions, chopped green chillies, beans, cabbage and carrots and saute for 2-3 minutes adding salt.
  5. Add shredded chicken and chopped tomato and mix well.
  6. Then add 1/2 cup of water and cook till all the water is absorbed. Keep it aside.
  7. Heat 1 1/2 tbsp ghee and 1 1/2 tbsp oil in another pan and fry cashew nuts and raisins and keep it aside.
  8. Add 1 small sliced onion and fry till golden and keep it aside. Mix the fried onions, cashew nuts and raisins with coriander leaves and 1/4 tsp garam masala for garnishing.
  9. In the same pan, add 4 cups of water and when it starts to boil, add drained rice and salt and cook covered till done on low flame.
  10. When the rice is cooked and all the water is absorbed, add the chicken-veg masala and 1/4 tsp garam masala and mix well.
  11. Transfer the rice to a serving plate and garnish with mix of fried onions, cashew nuts, raisins, and coriander leaves...Serve hot...

Sunday, 11 October 2015

Sweet and Sour Raw Mango / Kadumanga


1 big raw mango
3 garlic cloves
5-6 dried red chillies
1/2 tsp mustard seeds
small piece jaggery, grated
few curry leaves
salt to taste

  1. Chop raw mango into small pieces.
  2. Crush garlic and 4 dried red chillies together. Mix this crushed mixture and salt with  mango pieces  and keep it aside for 30 minutes.
  3. Heat oil in a pan and splutter mustard seeds.
  4. Add curry leaves, 2 dried red chillies and mango pieces and saute for a minute.
  5. Then add 1/2- 3/4 cup water and bring to boil. When mango gets cooked, add grated jaggery and mix well for 1-2 minutes.
  6. Remove it from flame and serve...
Recipe Source: Bennu's Cookomania

Saturday, 10 October 2015

Achappam / Rose Cookies


2 cups raw rice/ pachari
2 eggs
1/2 cup sugar or as required
pinch of salt
3/4 - 1 cup coconut milk or as required
1 1/2 tsp black sesame seeds
oil for frying

  1. Wash and soak raw rice in water for 4-5 hours.
  2. Grind the drained rice with eggs, sugar, salt and coconut milk to a smooth batter. The consistency of the batter should be slightly thinner than dosa batter.
  3. Add sesame seeds and mix well.
  4. Heat oil in a deep pan. Dip the achappam mould in the hot oil for a minute and then dip 3/4th of the mould in the batter ( Note :Do not dip the mould completely into the batter).
  5. Then dip the batter coated mould in the hot oil without touching the bottom of the pan.
  6. Shake the mould lightly after 30 seconds so that it will loosen and drop into the oil.
  7. Fry both sides until golden colour and crispy on medium flame and drain onto a paper towel.
  8. Repeat the process by dipping the achappam mould in hot oil each time before dipping it in the batter.
  9. Allow it to cool and store in an air tight container... 

Friday, 9 October 2015


                              Musara is a malabar sweet / snack prepared using plain flour, milk and sugar. I got the recipe from the book Malabar Cookery by Thesnim Azeez...


1/2 cup plain flour / maida
2 cup milk
6 tbsp sugar
a pinch of cardamom powder
1 small shallot, sliced
1 tbsp raisins
1 tbsp cashew nuts
1 tbsp ghee

  1. In a bowl, add plain flour and milk and mix well without any lumps. Keep it aside.
  2. Heat ghee in a pan and fry cashew nuts and raisins and keep it aside.
  3. In the same pan, add sliced shallot and saute well.
  4. Add flour-milk mixture, sugar and cardamom powder to this, mix well and cook till it thickens stirring continuously on medium flame. Then add 1 tsp ghee and mix well. 
  5. Switch off the flame and transfer it to a greased plate/ pan and flatten smoothly. Add fried cashew nuts and raisins on top.
  6. Allow to cool completely and then cut into desired size pieces and serve...

Tuesday, 6 October 2015

Mutton Thengapal Curry / Mutton Curry with Coconut Milk


1/2 kg mutton
3 medium onions, chopped
2 medium tomatoes, chopped
1 small potato, peeled and chopped
6-8 green chillies, slit
2 tsp ginger, finely chopped
1 cup thin coconut milk
1/2 cup thick coconut milk
1 tbsp coriander powder
1/2 tsp turmeric powder
5 garlic cloves
1 tsp pepper corns
2 piece cinnamon
6 cloves
4 cardamoms
1/2 tsp poppy seeds
1/4 tsp cumin seeds
5 shallots, sliced
2 sprig curry leaves
few coriander leaves
1 1/2  tbsp ghee
salt to taste

  1. Cut mutton into small pieces, clean it and keep it aside.
  2. Grind coriander powder, turmeric powder, garlic, pepper corns, cinnamon, cloves,cardamoms, poppy seeds and cumin seeds together to a smooth paste.
  3. In a pressure cooker, add the cleaned mutton pieces, ground masala paste, chopped onion, tomato, ginger, green chillies, potato and salt and pressure cook it adding thin coconut milk for about 15 minutes.
  4. When mutton is cooked, add thick coconut milk and coriander leaves and cook for 5 minutes on low flame. Switch off the flame.
  5. Heat ghee in a small pan and fry the sliced shallots and curry leaves till brown.
  6. Then pour this over the prepared mutton curry and keep covered for 10 minutes...Serve with ghee rice, pathiri, appam etc..

Monday, 5 October 2015

Kaayum Muttayum Varuthathu / Banana and Egg Stir Fry


2 large ripe bananas / plantains / nendrapazham
2 eggs
2 tbsp sugar
a pinch of cardamom powder
1 tbsp cashew nuts
1 tbsp raisins
2 tbsp ghee

  1. Peel and chop bananas into small pieces.
  2. In a bowl, mix  together eggs, sugar and cardamom powder and keep it aside.
  3. Heat ghee in a pan and fry the cashew nuts and raisins.
  4. Add chopped bananas and fry till it turns soft and golden in colour on medium flame.
  5. Then add egg mixture to this and scramble it well along with bananas and cook for 3-4 minutes.
  6. Switch off the flame and serve warm with tea....

Saturday, 3 October 2015

Squid / Koonthal Mulakittathu


1 cup squid, cut and cleaned
1 onion, chopped
1 tomato chopped
1 tsp ginger, crushed
1 tsp garlic crushed
2 green chillies, chopped
1 1/2-2 tsp kashmiri chilli pwder
1/2 tsp coriander powder
1/4 tsp turmeric powder
small berry sized tamarind
few curry leaves
1/4 tsp fenugreek seeds
1/2 tsp mustard seeeds
2 dry red chillies
salt to taste
1 1/2 tbsp oil

  1. Soak tamarind in little water, extract its juice and keep it aside.
  2. Heat  oil in a pan and splutter mustard seeds and fenugreek seeds and add dry red chillies and curry leaves.
  3. Add chopped onion and green chillies and saute well till transparent.
  4. Add crushed ginger and garlic and saute for a minute.
  5. Then add chopped tomato and saute well till soft.
  6. Add chilli powder, coriander powder, turmeric powder, tamarind extract, salt and required water and allow to boil.
  7. When it starts to boil, add cleaned squid and cook covered till done.
  8. Remove it from flame and serve hot...

Thursday, 1 October 2015

Malabar Chicken Biriyani


1 kg chicken, cut into medium pieces
3 cups basmati rice/ jeerakashala/kaima rice
5 cups of hot water
5 large onions, thinly sliced
2 tomatoes, chopped
1 1/2 tbsp ginger paste
1 1/2 tbsp garlic paste
10-12 green chillies, crushed
1/2 tsp turmeric powder
1-2 tsp coriander powder
2 tsp garam masala
3/4 cup coriander leaves, chopped
1/4 cup mint leaves, chopped
lemon juice of 1 lemon
6 cloves
4 cardamoms
2 small piece cinnamon sticks
1 bay leaves
salt to taste
2 tbsp oil
4 tbsp ghee
1 onion, fried for garnishing
8-10 raisins
8- 10 cashew nuts
2 tbsp saffron milk (few strands of saffron soaked in 2 tbsp milk)

  1. Cut chicken into pieces, clean it and keep it aside.
  2. Wash and drain the rice and keep it aside.
  3. In a large thick bottomed pan, heat oil and 1 tbsp ghee and add 4 sliced onions and saute well till transparent.
  4. Add crushed green chillies, ginger and garlic and saute well till raw smell disappears.
  5. Add chopped tomatoes and saute well till soft.
  6. Add cleaned chicken pieces, coriander powder, turmeric powder, 1- 1 1/2 tsp garam masala and salt, mix well and cook covered on medium flame until almost done.
  7. Then add chopped coriander leaves, mint leaves and lemon juice and cook the chicken until done. Keep it aside.
  8. Heat remaining ghee in another large pan and fry the cashew nuts until golden and keep it aside. Then fry the raisins until they puff up and keep it aside,
  9. Then add 1 sliced onion and fry until just golden and keep them with fried cashew nuts and raisins for garnishing.
  10. In the same pan, add cardamom, cinnamon, cloves,bay leaves and 1 sliced onion and saute till transparent.
  11. Then add drained rice and saute for 2-3 minutes in low-medium flame. To this add boiling water and salt and cook till rice is done. Keep it aside.
  12. For layering, sprinkle half of the fried onions, raisins and cashew nuts over the prepared masala.
  13. Layer in the cooked rice over the chicken masala and sprinkle saffron milk/ little yellow food color mixed with 1 1/2 tbsp milk.
  14. Add 1/2 tsp garam masala, chopped coriander leaves, mint leaves, fried onions, cashew nuts and raisins over the rice.
  15. Cover with an aluminium foil and close with a tight lid. Then cook on low flame for 10-15 minutes. 
  16. Remove from flame and serve with raita, pickle and pappadum....
Related Posts Plugin for WordPress, Blogger...