Tuesday, November 7, 2017

Kadachakka Mezhukkupuratty

Ingredients :

  • Kadachakka (Bread fruit) : 1
  • Crushed shallots : 10
  • Crushed garlic : 10
  • Crushed dry chilly : 6
  • Turmeric powder : ¼ Tsp
  • Curry leaves : few
  • Mustard seeds : ¼ Tsp
  • Oil : 1 Tbsp
  • Salt : as rqd

Clean and cut the bread fruit into thin slices. Keep it aside. Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves, crushed garlic, shallots and required amount of salt. Saute it well. When it turns light brown, add the crushed dry chilly and turmeric powder into it. Combine all the ingredients well. Finally, add the sliced bread fruit. Sprinkle a little water over it. Cover and cook well.

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Thursday, July 6, 2017

Swiss Roll

Ingredients :

  • Plain flour : 85 gm
  • Cornflour : 1 tbsp
  • Baking powder : 1½ tsp
  • Egg white : 4
  • Salt : a pinch
  • Caster sugar : 160 gm
  • Egg yolks : 4
  • Cold water : 1 tbsp
  • Lemon juice : 1 tsp

Pre-heat the oven to 180° C. Then, grease a Swiss Roll tin and keep it aside. Sift the flour with baking powder. Then, beat the egg whites and salt until it turns stiff. Gradually, add 3 tbsp sugar and beat it again. Fold-in one more tbsp sugar. Beat the egg yolks, gradually adding the water, lemon juice and remaining sugar until the mixture drops from the spoon in an unbroken pale yellow ribbon. Carefully, fold-in the beaten egg whites into the yolk mixture. Then, fold-in the flour mixture. Pour the batter into the greased tin and bake it for 12 mins.

Sprinkle a sheet of grease-proof paper with caster sugar. When the Swiss roll is baked, turn the tin upside down onto the sugar sprinkled paper. Remove the  lining paper as quickly as possible. Remove the crisp edges of the roll with a sharp knife. Then, spread the semi thick warm jam on the roll. Roll tightly and keep it aside. Cut it into pieces.

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Monday, February 13, 2017

Chicken Thoran


  • Minced chicken : 250 g
  • Crushed garlic : 1 Tbsp
  • Crushed shallots : 3 Tbsp
  • Grated coconut : ½ coconut
  • Chilly powder : 1 Tbsp
  • Turmeric powder : ½ Tsp
  • Pepper powder : ½ Tsp
  • Garam masala : ¼ Tsp
  • Dry red chilly : 3
  • Mustard seeds : ¼ Tsp
  • Sliced shallots : few
  • Curry leaves : few
  • Salt : As rqd
  • Coconut oil : 2 Tbsp
  • Water : As rqd

Clean and mince the chicken well. Keep it aside. Then, crush the coconut with chilly pdr, turmeric pdr, garam masala and keep it aside. Heat oil in a kadai and add the crushed ginger, garlic, shallots and curry leaves into it. Saute till it's translucent and put the minced chicken and required amount of salt and little water. When it is ¾th cooked, add the crushed coconut mix into this and mix well. Cover and cook. Remove it from fire. Heat little coconut oil in another pan  and add mustard seeds. When it splutters, add the curry leaves, dry red chilly and sliced shallots. Saute it and add the cooked chicken and pepper powder. Make it dry. Serve it hot with rice.

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Wednesday, February 8, 2017

Thengayaracha Mutta Curry (egg curry with ground coconut paste)

  • Boiled egg : 4
  • Onion : 2 sliced
  • Green chilly : 2
  • Shallots : 5
  • Grated coconut : 1 cup
  • Kashmiry chilly powder : 3 Tsp
  • Turmeric powder : ½ Tsp
  • Garam masala : ½ Tsp
  • Sliced ginger : 1 Tsp
  • Tamarind : small piece
  • Curry leaves : handfull
  • Coconut oil : 2 Tbsp
  • Water : 1 cup

Grind together the ingredients from shallots to tamarind, in the list above, into a fine paste. Keep it aside. Heat oil in a kadai and add sliced onion, chilly and curry leaves. Saute till it turns light brown. Pour the ground coconut paste and salt into it and stir it. When oil starts to separate, add 1 cup water into the masala and boil it well. Reduce the heat and put the boiled eggs into it. Cover and cook it for a few more minutes. Remove it from fire and serve it hot with rice or roti.

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Tuesday, August 16, 2016

Golden Pineapple Cupcake

  • Butter : 125 gm
  • Powdered sugar : 125 gm
  • Egg : 2 at room temp
  • All purpose flour : 125 gm
  • Baking powder : 1¼ Tsp
  • Pineapple essence : ½ Tsp

Pre-heat the oven to 160° C. Sieve the flour and baking powder twice and keep it aside. Cream the powdered sugar and butter till it turns soft and creamy. Add eggs one by one into the butter and beat well after each addition. Slowly add flour and combine well. Finally, add the pineapple essence into it. Pour the batter into the cupcake liners and bake it for 20 to 25 minutes. 

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Tuesday, August 9, 2016

Muthira (Horsegram) Thoran


  • Horsegram : 200 gm
  • Coconut : ½  coconut grated
  • Green chilly : 3
  • Shallots : 3
  • Garlic : 3 pods
  • Pepper pdr : ½ Tsp
  • Turmeric pdr : ½ Tsp
  • Mustard seeds : 1 Tsp
  • Curry leaves : few
  • Oil : 1 Tbsp
  • Salt : as rqd

Soak the horsegram for 1 to 2 hrs. Clean and add the required amount of salt and water into the horsegram and pressure cook it till 3 whistles. Remove the lid and make it dry. Crush together grated coconut, shallots, garlic, green chilly and turmeric powder. Heat oil in a pan and add mustard seeds. Allow it to splutter and add crushed coconut mixture and curry leaves. Saute it for a couple of minutes and put the cooked horsegram and pepper powder into it and mix it with the coconut mixture.

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Thursday, July 28, 2016

Capsicum Besan Fry


  • Capsicum : 3 big
  • Cumin : 1 Tsp
  • Hing : ¼ Tsp
  • Turmeric  pdr : ¼ Tsp
  • Chilly pdr : 1½ Tsp
  • Besan flour : 4 Tbsp
  • Vegetable oil : 2 Tbsp
  • Curry leaves : few
  • Salt : as rqd

Clean and cut the capsicum into small cubes. Heat oil in a kadai and put cumin seeds. Then add hing, capsicum pieces, curry leaves and salt into the pan and saute it in low flame for 5 minutes. Put turmeric pdr and chilly powder and stir. Slowly add besan flour into it and mix it properly. Cover and cook it for a few more minutes. Serve it hot with chapathi.

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