Wednesday, September 30, 2020

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.

Monday, September 28, 2020

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.


Sunday, September 27, 2020

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

Monday, September 21, 2020

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.

Saturday, September 19, 2020

Easy Malabar Mutton Biriyani |എളുപ്പത്തിൽ മലബാർ മട്ടൻ ബിരിയാണി

 An easy and delicious mutton biryani 

 1. Mutton -750 gms

 2. Turmeric powder - half a teaspoon

      Chili powder - a teaspoon

      Fennel powder - a teaspoon

      Garam masala -half a teaspoon

      Ginger garlic paste - a tablespoon

      Yogurt - 2 tbsp

      Lemon Juice - 1teaspoon

      Salt- as needed

 3. Kaima Rice/Basmati Rice -2 cups

 4. Ghee - 3 tbsp

 5. Cashew nuts- 1/4 cup

     Raisins - a quarter cup

     Onions (sliced) -1

 6. Pepper - 1teaspoon

     Sajeera -1 tbsp

     Cloves -4

     Cardamom- 5


     Bay leaves -1

     Star anise -1

 7. Pineapple -2 tbsp

8. Water- 3 cups

9. Salt - as needed

10.Onions (sliced)- 3   

      Ginger garlic paste -2 tbsp

      Green chillies -5

11. Tomato -1

12. Coriander and mint leaves -2 tbsp

13. Chopped pineapple -2tbsp

14. Cashew nuts -20

15. Saffron-a pinch

      Milk -2 tbsp

 1. Cut the mutton into large pieces and marinate with the second ingredients and leave for at least two hours.If you apply masala the day before and keep it in the fridge, it will taste better.

 2. Wash the rice thoroughly and soak it in water for half an hour. Saffron should be soaked in warm milk.

3. Heat 3tbsp of ghee in a pressure cooker and fry the garnished portion of cashew nuts, raisins and onion.

 4. In to the same ghee roast masalas mentioned in the sixth ingredient

After frying  the spices, add finely chopped pineapple and fry.

Add soaked rice and fry on low heat for 5 minutes.

Add three cups of boiling water and enough salt, stir and close the cooker.

When the steam comes out well, put on the whistle and cook on low heat for 5 minutes.

Switch off heat and keep it aside.

5. Now let's prepare mutton masala

Heat a tablespoon of ghee in a pressure cooker, add ginger and garlic paste and when raw smell goes, add onion and green chillies.

When the onion is well cooked, add the mutton, tomato , chopped coriander and mint leaves,  finely chopped pineapple and half a cup of water, mix well and close the cooker.

Pressure cook it for 1 whistle and then simmer for 15 minutes.

6.Open the cooker and cook until gravy thickens.Add cashewnut paste and mix well.

When it boils well, you can arrange the cooked rice on top of the masala.

Sprinkle a little coriander, mint, roasted nuts, raisins and onion on top.

On top of this pour saffron soaked in milk.

7.Remove the whistle, close the cooker and place the cooker on a flat pan and heat on low heat for 15 minutes.

 8. Delicious Malabar Mutton Biryani is ready.  For those who like to eat eggs with biryani, boiled eggs can also be added to the masala.

Thursday, September 17, 2020

ഗോതമ്പ് ഇടിയപ്പം|Wheat Idiyappam

 Soft and Tasty Wheat Idiyappam

 1. Wheat flour- 1 cup

 2. Boiling water- as needed

 3.Salt- as needed

 4. Ghee -1 tbsp

 5.Shredded coconut-1 cup

Steam the wheat flour well for 10 minutes.Or roast  in a pan over low heat for 5 minutes.

After t cools down,add salt and pour boiling water little by little over it and knead.

Knead well by hand.  When mixed, add a little ghee to enhance the taste.

Fill it into the idiyappam maker .Now begin to press the idiyappam maker directly on a banana leaf or  idli moulds in a round circle. Sprinkle a little shredded coconut to enhance the taste.

On medium  flame steam idiyappams for 10 to 12 minutes. After they are cooked well, switch off the flame and let the idiyappams be inside the steamer  for 1 to 2 minutes.

Wednesday, September 16, 2020

Kashmiri Pulav| Kashmiri Pilaf|കാശ്മീരി പുലാവ്/Kashmiri Pulao

1.Basmati rice-1&1/2cups 
7.Water-1&1/2 cups 
9. Salt 
      Cumin seeds-1/2tsp 
      Bay leaves-1 
      Star anise-1 
12. Rose Flower-1

 First, wash the rice thoroughly and soak it in water for half an hour. Soak two tablespoons of saffron in hot milk. 

 Heat ghee in a pan and fry the onion. Roast cashews, almonds and raisins in the same ghee. 

Add the spices in the same ghee and roast for a minute, add water, milk, salt, sugar and saffron milk. 

 When it boils well,add rice. Cover and cook on low heat for 10 to 15 minutes.Switch off flame. 

 When it is hot, sprinkle rose petals, mix well and cover for another 10 minutes. W

hen the heat subsides, add the chopped fruits, roasted onions, nuts, almonds and raisins. 

 Serve hot with chicken curry,egg curry, vegetable curry,etc.

Tuesday, September 15, 2020

വെണ്ടക്ക മുട്ട മസാല( Lady's finger and egg masala )

Lady's finger and  egg masala that can be prepared in ten minutes.  It is a good combination with chapati, rice ​​and puri.  If you eat once, you will feel like eating again and again.

 1. Lady's finger(Okra)- 10nos
 2.Egg- 2
 3.Onion( big)- 1
 5. Green chillies - 2
 6. Turmeric powder - 1/4,ts
 7. Chili powder - 1tsp
 8. Cumin powder - 1/2tsp
 9.Tomato -1
 10.Coriander leaves - a handful

Cut the Lady's finger  into small pieces.  Add a little salt and turmeric powder.
Heat a tablespoon of oil in a pan and roast the ladyfingers.

Heat a tablespoon of oil and fry the finely chopped onion, ginger and green chillies.

When the onion turns brown,  add turmeric powder, chilli powder and cumin powder.

Add finely chopped tomatoes and salt
Stir for 5 minutes.

Add fried  Lady's finger and cook until well mixed.

Beat two eggs, mix well and sauté until dry.

Sprinkle a little coriander leaves and turn off the heat.

Friday, September 11, 2020

Pappadam Thoran|Pappad Stir-fry with Coconut|പപ്പട തോരൻ|പപ്പടം തോരൻ


 1. Pappadam -10 nos

1.Pappadam-10 nos

2. Onion / chopped -1 cup

 3. Green Chili-2

4. Turmeric powder- a quarter teaspoon

5. Chili powder-half a teaspoon

6. Salt - as needed

7. Coconut oil- one tablespoon

8. M seeds-1tsp

9. Urad dal-1&1/2tsp

10. Dry red chilli-2

11. Curry leaves

Cut the pappadoms into small pieces and fry well in oil.

Heat coconut oil in a pan over medium heat and splutter mustard.  Add urad dal and when it turns light brown, add chopped curry leaves and dried chillies.

Add finely chopped onion  and green chillies and stir well.  Add turmeric powder and chilli powder and when raw smell goes, add coconut and enough salt.

When everything is well combined, add the roasted pappadam, stir and turn off the heat.

Delicious pappada toran ready.Sreve with rice.

ചെമ്പല്ലി മീൻ പൊള്ളിച്ചത് Meen Pollichathu / Fried Fish in Banana Leaf Wrap


 1. Red Snapper Fish - 2

    Turmeric powder -1/2 tsp

     Pepper powder -1/2 tsp

     Salt - to taste

     Lemon juice - a teaspoon

 2. Pearl onion-1 cup

     Green Chilli-2

     Garlic -10 cloves

     Ginger - 1 piece

3.  Curry leaves

4. Turmeric powder - 1/4 tsp

    Chili powder-1&1/2tsp

     Fenugreek powder - 1/4 tsp


6. Coconut milk - half a cup

7. Salt - as needed


1. Wash the fish thoroughly and then make shallow slits  on both sides of the fish. Add turmeric powder, pepper powder, salt and lemon juice and leave it for half an hour.

2. Mash onion, ginger, garlic and green chillies in a mixer

3.Heat a tablespoon of coconut oil and fry the fish over medium flame.

4. Put the crushed onion mixture in the same oil and fry well.  When the oil turns clear, add turmeric powder, t chilli powder and fenugreek powder.

5.Add chopped tomatoes and curry leaves and fry well.

5  Add half a cup of thick coconut milk and enough salt and cook until thickens.

 6.Take a banana leaf.  Put half of the masala in it, place the fish on top and cover the fish completely with the remaining masala.

7∙ Now tie the leaves well.Heat 1tbsp coconut oil in an iron pan and place the wrapped fish .Close it with a lid and cook it over low flame for 5-8 minutes on one side.

 8. Serve hot with rice, porota or chapati.