Vettu Cake |ചായക്കടയിലെ വെട്ടു കേക്ക്

  • 1&1/2 cup Wheat flour 
  • 3/4 cup Sugar 
  • 4cardamoms
  • 2Eggs
  • 1/4tsp Baking soda
  • 1/4tsp Turmeric powder
  • Oil-for frying

  1. Grind the sugar and cardamom in a mixer.Add egg, baking soda and turmeric powder and blend for a minute.
  2. Transfer it to a bowl, add wheat flour and knead.This dough should be covered for an hour.
  3. Shape the dough into a log shape and then cut them into 1.5*1.5 inch square pieces.Make a “X” (cross) mark in the center using a sharp knife.
  4. Heat oil in a pan and fry each piece in minimum heat, flipping them in between to ensure uniform cooking.
  5. Vettu cake is ready and serve it with tea.

Sweet Pumpkin Curry|മത്തങ്ങ മധുര കറി

 Sweet Pumpkin Curry

  • 300 g of pumpkin
  • Two cups of water
  • Tamarind-a  smaal lemon size
  • A tablespoon of jaggery
  • Salt
  • 1/2tsp of turmeric powder
  • 1tsp  of chili powder
  • 1 cup shredded coconuts
  • 1/2tsp of cumin
  • Garlic-4
  • Coconut oil -1 tbsp
  • Mustard -1 tbsp
  • Pearl onion(chopped) -1
  • 2 Dried chillies 
  • Curry leaves
1/4 tsp Asafoetida powder

Cut the pumpkin into small pieces without peeling.
Boil two cups of water in a saucepan, add cubed ​​pumpkin, tamarind, jaggery, turmeric powder, chilli powder and enough salt and cook covered.

Add coconut, garlic, cumin and a little water in a mixer and grind well.

When the pumpkin is well cooked, you can add ground  coconut to it.Turn off the heat when it boils.

Heat 1tbsp coconut oil in another pan and splutter  mustard seeds.  Add finely chopped red onion, dried chillies and curry leaves, stir well and add a little asafoetida powder .

Pour it over the curry
Delicious pumpkin curry is ready.Serve with hot rice.


Wheat flour Appam|

  • 1.5 cups Wheat flour 
  •  2 tbsp Semolina
  •  1 tbsp Sugar 
  •  Salt - to taste
  •  1/4 tsp Yeast 
  •  1 cup Coconut milk 
  •  Water as required

  • Cook semolina with 1/2 cup water until thick.
  • Blend together wheat flour,cooked semolina and all other ingredients in a blender for few seconds until smooth.(Do not grind wheat flour in the mixer for a long time.)
  • Allow the batter to ferment at room temperature for 5-6 hours or overnight.
  • Add more salt and sugar if needed.
  • Heat a nonstick appam pan over medium heat. Pour a ladle full of batter to the pan.Lift the pan and swirl around once to spread the batter thinly on the sides and thickly at the centre.
  • Cover and cook on medium heat for 2 minutes.Remove gently with a thin spatula.



വറുത്തരച്ച ചമ്മന്തി|Roasted Coconut Chutney


  • 1Cup Coconut
  •  5 nos Dried red chillies
  • 15 nos Small onion 
  • Curry leaves - a spring
  • Tamarind  size of a gooseberry
  • Salt - to taste
  • One tablespoon Coconut oil

Heat coconut oil in a pan and fry the dried chillies.  Add onion and curry leaves and saute until onions tirns light brown.

Add finely chopped coconut.When the coconut is lightly browned, add tamarind and salt, stir and turn off the heat.

Grind in a mixer without adding any water.

Serve with rice,kanji or tapioca

Fish Curry with Coconut |തേങ്ങ അരച്ച നല്ല നാടൻ മീൻകറി|

  • 500gms Fish
  • 1 cup grated coconut
  • 1 tsp Chili powder 
  • 1/2 tsp Turmeric powder 
  • 1tbsp Coconut oil
  • 1 tsp Fenugreek seeds
  • 1 tbsp crushed Ginger
  • 1 tbsp Crushed garlic
  • 5 green chillies
  • 1 Onion sliced
  • 1 Tomato
  • about the size of a lemon Tamarind
  • Curry leaves 
  • Salt - to taste
  • 1tbsp Coconut oil
  • 1&1/2 cup water

  • Wash and clean the fish and cut it into small pieces.
  • Add coconut, turmeric powder, chilli powder and a little water in a blender and grind together into a fine paste.
  •  Add coconut turmeric powder, chilli powder and a little water and stir well.
  • Heat coconut oil in a clay pot and roast fenugreek.
  • Add crushed ginger and garlic and sauté until raw smell gone.  Add sliced onion, green chillies and curry leaves and fry.
  • When the onions turns translucent, add  coconut paste, water, tamarind and enough salt.
  • When it boils, add tomatoes and fish, cover and cook on low heat for 10 minutes.
  • When the gravy is thick enough, turn off the heat and pour over a tablespoon of coconut oil.  Sprinkle with curry leaves and cover.
  • If this curry is prepared the day before, it will taste better.
  • This curry is very good to eat with rice, chapati, appam and puttu.


Related Posts with Thumbnails