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Showing posts from April, 2012

Pineapple Achar/Pickle

Pineapple Achar/Pickle
If you love sweet and spicy pickles like grapes and dates,then you are surely going to love this pickle. It is a sweet and spiced pineapple pickle/preserve. It is a tart,sweet and savory combo that will complement any meal. This is my mother-in law's recipe .Hubby like me is  fan of anything  made with pineapples. It is delicious and the flavor and taste is irresistible. If you wish to retain the color of pineapples  you can use crushed dry red chilly or green chilly instead of chilly powder.Try this,you will surely love it.
Pineapple chopped- 2 cups
Garlic- 6-8 cloves
Green Chilly- 3-4(optional)
Curry leaves a few
Mustard- 1/2 tsp
Chilly powder- 2 tsp
(adjust according to your taste)
Fenugreek powder- 1/2 tsp
Asofetida-1/3 tsp
Salt as needed
Sugar- 3 tsp
Vinegar- 2 tsp

Cut pineapple into small pieces. Mix with sugar and salt and keep aside for 10 to 15 minutes.
Strain out the liquid into a separate bowl. Bring this to a boil and add vinegar. A…

Muringakka/ Drumstick Curry

Muringakka/ Drumstick Curry
Today's recipe is a charu curry and is served over rice. This is a vegetarian favorite a simple and flavorful curry. The curry base is ground coconut and the flavor is from drumstick,curry leaves and fennel. You can also add prawns or small fish like anchovies and smelt and convert this dish into  non-vegetarian. Try this simple dish,you will surely love it.

Drumsticks- 15-20 pieces
Onion- small finely chopped
Ginger- 1 inch thick
Coconut grated - 1 cup
Turmeric powder- 1/2 tsp
Chilly powder- 3/4 tsp
Coriander powder- 1  tsp
Fennel seeds- 1/2 tsp
Curry leaves- a few
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Dry red chilly-2
Salt to taste

Make a fine paste of coconut and fennel seeds and keep aside.
Scrap the skin of drumstick or very  gently peel it off and cut into 2 1/2 to 3 inch pieces.

Heat oil in a pan and add chopped ginger and onion and saute till it changes color to golden brown. Add turmeric, chilly and coriander powder and…

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.

Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..

Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)

Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!


Aval Payasam and Happy Vishu

Aval Payasam Happy Vishu!
Wishing all my friends and readers a very happy and prosperous Vishu!
Today's recipe is an irresistible payasam.. sweet and delicious. It is made with aval/poha/beaten rice and milk and sugar.You can use  jaggery instead of sugar.But I love aval pal payasam and it is quick recipe which can be made in a jiffy.I used the thick variety of white aval/poha.  This recipe will serve 4-5 people.

Aval/poha/beaten rice- 1 1/2 cup
Milk- 3 1/2 cups
Condensed milk- 1 cup
Sugar- 3 tbs
(adjust according to sweetness)
Crushed cardamon- 5-6
Raisins and cashew nuts- a few
Ghee- 2 tbs

In a sauce pan bring milk to a boil.
Heat 2 tbs of ghee in a heavy pot vessel and add cashew nut and fry for a minute followed by raisins.Saute till they change color drain and set aside.

Now to the same pan add aval and fry in medium flame till it slightly changes color and becomes crispy.Allow this to cool a bit.
Into this add warm milk and cook till the aval becomes soft. Stir o…

Mathanga/Pumpkin Thoran

Mathanga/Pumpkin Thoran
Pumpkin stir fried with a spicy coconut mixture  is a delicious side dish for rice. Pumpkin is a very versatile vegetable. It has a special place in Kerala cooking  and we have lots of recipes with it. Every part is used,the flesh,outer skin,leaves and flowers .Thoran with mathanga/pumpkin is very quick and the only thing that you should be careful is that it should be soft but not overcooked. It is a comfort food and you will love it.

Pumpkin chopped into small cubes-3 cups
Grated coconut- 3/4 cup
Pearl onions- 5-6
Cumin seeds- 1/2 tsp
Garlic pods- 2

Chilly flakes- 3/4 tsp
Turmeric powder- a pinch
Mustard seeds- 1/2 tsp
Urad Dal- 1 tsp
Curry leaves- a few
Coconut oil- 1 tbs
salt to taste

Cut pumpkin into small size cubes and keep aside.
Blend coconut, a pinch of turmeric,cumin and garlic into a course mixture.
Heat oil in a pan and add mustard seeds and when they splutter add a pinch of cumin seeds,urad dal and saute till the urad dal changes col…

Beetroot Kesari

Beetroot Kesari
Today's recipe is beetroot halwa. It is special day as my blog baby has turned two.I can't believe that it is two years,but I am happy and so glad to be here and have made lot of good friends.I had this sweet recipe and having decided to post it as blog anniversary special,I just looked back to day one and my first post.What a coincidence! my first blog post was beetroot halwa :) So you might have guessed how much I love this veggie. I adore its color,sweetness and earthy flavor. Add this to any dish it will give it a new look and in dessert a unique taste and aroma. I love beetroot halwa and rava kesari and this recipe is a blend of the two. Try this,you will surely love it.
Ingredients Beetroot grated- 1 cup
Rava or Sooji- 1 cup
Sugar-2 cup
Water- 1 1/2 cups
Ghee- 1/2 cup
Rose essence- a few drops
Cashew nuts a few

Peel the outer skin and grate beetroot finely and keep aside.
In a heavy bottom pan heat two tsp of ghee and fry cashews and keep…

Chilli Chicken

Chilli Chicken
Chilli chicken is the most popular Indo-Chinese recipe and perhaps the easiest.No one needs any introduction to this popular dish. I am in love with spicy chilli chicken dry version, with lots of chilly.Fried rice and chilli chicken is my favorite combo. You might think I am crazy after reading this recipe:) I have added green chilli,dry red chilli, chilli flakes, chilli sauce and chilli oil. It is not fiery hot but it has the intense flavor of chillies which I love. I have added chili oil which is not spicy but has the flavor and the pretty color of dry red chilli. It is optional. It is readily available in market or you can make it at home.

Boneless chicken- 1 lb
Egg- 1(optional)
Corn starch- 2 tbs
Pepper powder- 1/3 tsp
Salt a pinch
oil for frying

Onion-1 cut into cubes
Garlic - finely minced -2 tbs
Bell pepper- 1 cut into cubes
Dry red chilli-3
Green chilli-4
Chilli flakes- 1/3 tsp (optional)
Soya sauce-2 tbs
Chilli sauce - 1 1/2 tsp
Chilli oil- 2 tsp …
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