Thursday, September 26, 2013

Carrot Cake

  • Flour : 2 Cup
  • Grated carrot : 3 cup
  • Sugar : 2 cup
  • Egg : 4
  • Oil : 1 cup
  • Baking pdr : 2 Tsp
  • Cinnamon pdr : 1.5 Tsp
  • Nutmeg pdr : 1.5 Tsp
  • Raisins : ¼ cup
  • Walut : ½ cup
  • Salt : 1 Tsp

Preheat the oven to 180° C. Sieve together flour, baking powder, cinnamon powder, nutmeg powder and salt. Keep it aside. Beat the eggs and add sugar into it. Continue beating and add oil and grated carrot into it and mix it with the egg. Put the sieved ingredients into the wet mixture and combine well. Finally, add the raisins into it and mix. Pour it into the greased pan and bake it for 40 mins.

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Wednesday, September 18, 2013

Spicy Dry Chicken


  • Chicken : 1 kg
  • Kashmiri chilly pdr : 1 Tbsp
  • Spicy chilly pdr : 1 Tbsp
  • Coriander pdr : 2 Tsp
  • Garam masala : 1 Tsp
  • Pepper pdr : 1 Tsp
  • Ginger paste : 1 Tsp
  • Garlic paste : 1 Tsp
  • Salt : to taste
  • Oil : 2 Tbsp
  • Onion : 2 big
  • Tomato : 2 med
  • Coriander leaves : 1cup
  • Curry leaves : few

Clean and cut the chicken into small pieces. Then marinate it with the above ingredients from Kashmiri chilly pdr to 1 tbsp of oil. Keep it for 2 hrs. Heat rest of the oil and saute the sliced onion till it turns light brown. Put few curry leaves and chopped tomato into it. Roast it till it turns soft. Then add the marinated chicken and combine it well with sauted onion and tomatoes. Cook it in high flame for ten mins without adding water. Then reduce the flame and cook it. When it is half done, add the chopped coriander leaves and mix well. Cover and cook till it turns soft. Remove the lid and stir till it turns dry and well coated with the masala.

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Wednesday, September 11, 2013

Ethappazham Payasam

  •  Banana : 5
  • Jaggery : 175 g
  • Water : 1.5 ltr
  • Grated coconut of 2.5 coconut
  • Cardamom pdr : 15 g
  • Coconut flakes : 1 Tbsp
  • Cashews : 2 Tbsp
  • Ghee : 3 Tbsp

Peel off the skin and remove the black middle portion from the ripe banana. Cook it with required amount of water. When it is fully cooked and it's colour turns to dark yellow, remove it from fire. Allow it to cool and grind the cooked bananas along with the water into a fine paste. Melt jaggery in 1.5 litre of water and boil it well. Then make it into half quantity and sieve it. Pour the grounded banana into the jaggery and saute it well. When it becomes thick, add 2 tbsp of ghee and combine well. Switch of the flame and keep aside.

Add ¼ ltr water into the grated coconut, grind it and make the thick coconut milk. Then, grind the coconut with 1.5 ltr water and make the semi thick coconut milk. Then, grind the coconut with 2 ltr water and sieve it to make the thin coconut milk. Pour the thin coconut milk into the above sauted banana jaggery mix and boil it well. When it becomes thick, pour the semi thick coconut milk and heat it well. Remove it from fire. Fry coconut flakes and cashews in little ghee and add it into the payasam. Finally, add the thick coconut milk and cardamom pdr into the payasam and mix well.

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Sunday, September 8, 2013

OnaSadya (Lunch for Onam) Serving Methodology

Different regions of Kerala have different delicacies in their OnaSadya with some regions even having non-vegetarian dishes in them. Here we have included a pure vegetarian OnaSadya.

Starting from the left side of the banana leaf:
  • Pazham
  • Pappadam
  • Upperi
  • Sharkkara varatty
  • Manga curry
  • Naranga curry
  • Puli inji
  • Inji thayiru
  • Mezhukku puratty
  • Pachadi
  • Avial
  • Olan
  • Ersissery
  • Kuthari choru
  • Rice with parippu and ghee
  • Rice with sambar
  • Rice with pulisseri / Kurukku kalan
  • Rice with rasam
  • Payasam
  • Rice with curd or butter milk 

[no photos included]

Banana Chips Unniyappam

Inji Thayir Kadukumanga Achar Instant Mango Pickle Gooseberry Pickle
Read more: Inji Curry

Chena Mezhukkupuratti Kovakka Mezhukkupuratti Mixed Vegetable Thoran Cabbage Thoran Pacha Payar(Long beans) Thoran

Carrot Pachadi Pinneapple Pachadi Vellarikka (Cucumber) Pachadi Beetroot Pachadi Pavakka Kichadi Vendakka Kichadi

Mathanga Vanpayar Erisseri Avial Koottu Curry Kappalanga Pulingarry

Pairippu Curry


Mambazha Curry / Mangappazham Curry Ethappazham(Banana) Kalan Moru Kachiyathu Moru Ulathiyathu Stuffed Dates Roll Vellarikka Moru Curry


Pal Payasam - Milk Kheer (Pressure Cooker Method) Cherupayar Payasam Carrot Payasam  Nurukku Gothambu Payasam
Semiya Payasam (Kheer) Palada Payasam Aval Payasam

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Friday, September 6, 2013

Inji Thayir

  • Grated ginger : 1 Tbsp
  • Green chilly : 2 sliced
  • Curry leaves : 4
  • Curd : ½ cup
  • Salt : to taste

Add all the ingredients into a bowl and mix it well. 

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Tuesday, September 3, 2013

Pineapple Upside Down Cake


For the top:
  • Pineapple slices (canned) : 5 to 8
  • Cherry : 10
  • Sugar : 5 Tbsp

For the Cake :
  • All purpose flour : 220 gm
  • Baking powder : ½ Tsp
  • Butter : 125 gm
  • Powdered sugar : 220 gm
  • Egg : 4
  • Pineapple essence : ½ Tsp

Heat the sugar in a pan till it turns brown and melt it completely. Then, pour the caramelised sugar into the cake pan and arrange the pineapple slices and cherries on top of it. Keep it aside.

Pre-heat the oven to 180° C.  Sieve together flour and baking powder. Beat the butter and powered sugar until it turns creamy and smooth. Add eggs one by one into it and beat well after each addition. Pour essence and slowly fold the flour into it. Then, pour it over the pineapple layer and bake it for 50 to 60 mins. Remove it from the oven and empty the pan by inverting it and then placing the cake onto a serving plate.

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