Monday, December 28, 2020

Koova Viragiyathu ( Arrowroot porridge for Thiruvathira)

  • 1 cup Arrowroot powder
  • 1&1/2 cup jaggery powder
  • 4 + 1/2 cup water
  • 3+1 tbsp Ghee
  • 1 tsp Cardamom powder
  • 1/4 cup Coconut slices

  • Heat jaggery adding around 1/2 cup water, heat until all the lumps are dissolved. Sieve to remove impurities and keep aside.
  • Mix 4 cup water and arrowroot powder until completely dissolved. Keep aside.
  • Heat a wide mouthed  pan add 3 tbsp ghee and fry the coconuts to golden brown color and to it add the diluted arrowroot and jaggery. Stir it continuously on low flame.
  • Keep cooking till it reaches a thick consistency and leaves the sides of the pan.Add 1 tbsp ghee and cardamom powder.Mix well and switch off heat.
  • Pour on to the plate allow it to cool then cut with a greased knife to get halwa shape.

Friday, December 25, 2020

Christmas Cookies

 Christmas Cookies


  • 1 cup All purpose flour
  • 1/4 cup Cornflour
  • 1/2 tsp Baking Powder
  • 125 gms Butter
  • 1 tsp Vanilla essence
  • 3/4 cup Powdered sugar
  • 75 gms White chocolate 
  • 1 Egg

For topping
  • 1/2 cup Sugar
  • 1/4 cup water
  • 5 drops of green food colouring
  • 1 cup grated coconut
  • 40 red m&m candies

  • Combine all-purpose flour,corn flour and baking powder.
  • In a mixing bowl beat butter,vanilla extract and sugar until light and fluffy.Add in egg and melted white chocolate. Beat well.Add dry ingredients and mix well until combined.
  • Preheat oven to 175 degrees or heat a dosa tawa.
  • Line a baking tray or fry pan with parchment paper or aluminium foil.
  • Place star nozzle in piping bag.Fill with cookie dough.Pipe the dough onto the baking tray.Bake for 18-20 minutes or until set.
  • Remove from oven and cool on wire rack completely
For glaze/topping
  • In a sauce pan heat 1/4 cup water,green food colour and sugar.It become a two-thread consistancy, add grated coconut and mix well.Allow to dry.
  • Spread the cookies with colored coconut and finish off with red m&m candies. Wait for half an hour so that the topping and glaze sticks well.

Tuesday, December 15, 2020

Kerala Style Quail Egg Roast | നാടൻ കാട മുട്ട റോസ്റ്റ്

Quail Egg Roast

You can also make delicious egg roast with quail eggs.  Quail egg roast tastes better than chicken egg roast


  • 20 nos Quail eggs 
  • 500 g onion
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 4 Green chillies
  • 1/2 tsp Turmeric powder
  • 2 tsp kashmiri chilli powder
  • 2 tsp Coriander Powder
  • 1 tsp Pepper
  • 1 tsp fennel seeds
  • 1 tomato
  • Curry leaves
  • 4 tbsp Coconut oil
  • Salt -to taste.

Boil quail eggs.
Grind tomato into a coarse paste.

Heat coconut oil in a heavy-bottomed pan and add finely chopped onion, a teaspoon of salt and stir fry.

Add finely chopped ginger, garlic, green chillies and curry leaves.

When the onion is well browned, add turmeric powder, chilli powder, coriander powder, crushed fennel and crushed pepper.

When the raw sme of the masala disappears, you can add tomato paste . When everything comes together and oil separates,add boiled egg.

Turn off the heat when the masala is well coated with the eggs.

Monday, December 14, 2020

Karikku Appam | Tender Coconut Appam


Karikku Appam (Tender Coconut Pancake)

  • 1 cup  Raw rice /Busmati Rice
  • 1/2 cup Coconut flesh
  • 1 cup Coconut Water
  • 1 tbsp Rice flour
  • 1/2 cup water
  • 1/4 tsp Yeast
  • 2 tbsp Sugar
  • Salt

Wash the rice well and soak it in water for two hours.

Mix a tablespoon of rice powder with half a cup of water .Cook until thick. Keep it aside to cool.

Grind all the ingredients well in a mixer.
Leave to ferment for 8-10 hours.

Heat a non stick pan and add a ladle of batter when pan gets hot.Cover  with a lid to get cooked.No need to flip the other side.Repeat the same steps to finish the batter.

Sunday, December 13, 2020

Mix Veg Masala in 10 Minutes | Mixed Vegetable Curry

 Mixed Vegetable Curry in 10 minutes

  • 2 Potatoes

  • 1 Carrot

  • 1 cup Cauliflower florets

  • 1/2 cuo Green peas/beans

  • 2 Onions

  • 5 Green chillies

  • 2 tbsp chopped ginger

  • 6 chopped Garlic

  • 1/4 tsp Turmeric powder

  • 3/4 tsp Fennel powder

  • Salt

  • 1 cup water

  • 1/2 cup Thick coconut milk

  • 1 tbsp Coconut oil

  • 1 tsp Mustard

  • 3 chopped Pearl onions

  • 2 Dry red chillies

  • Curry leaves

  • 1/2 tsp Chilli powder

  • 1/4 tsp Turmeric powder

Put diced potatoes, carrots, finely chopped beans and cauliflower in a pressure cooker.  (fresh green peas can be substituted for beans. )

Add sliced onion, green chillies, finely chopped ginger, garlic, turmeric powder, fennel powder, salt and water and cook in a pressure cooker until a whistle comes.

Once cooled, open the cooker, add half a cup of thick coconut milk, bring to a boil and turn off the heat.

Heat coconut oil in a pan, splutter mustard and fry finely chopped pearl onion, curry leaves and dried red chillies.

When the onion turns light brown, turn off the heat, add 1/4 teaspoon of turmeric powder and half a teaspoon of chilli powder, stir and pour into the  curry.

Delicious vegetable curry is ready. Serve with Chapati, Puri and Idiyappam

Neer Dosa Recipe | Mangalore Neer Dosa

 Neer Dosa


1 cup raw rice

1/2 cup shredded coconut

1/2+2.5 cups water

Salt - to taste

How to prepare

Wash the rice thoroughly and soak in water for 2-3 hours.

Grind soaked rice with grated coconut and 1/2 cup water. Grind to a smooth batter and then take it in another bowl or pan

Add two and a half cups of water and enough salt and mix well.

Heat a nonstick pan, pour in a ladle ful of batter and roll out like appam.Cook for 1-2 minutes.Do not cook neer dose on both sides.

finally, fold the dosa and serve neer dosa immediately with chutney or coconut milk.

Banana Elayada | പഴം ഇലയട |

Healthy Oats Puttu

 Healthy Oats Puttu

  •  2 cups Oats
  •  Salt -to taste
  • Water-as needed
  •  2 grated carrots

Roast oats on low heat for 5 minutes without adding oil. When cools down, add it to the mixer and grind to a coarse powder.

Add enough salt to it, add water little by little and mix well.

In a puttu maker, add a thin layer of grated carrot, top it with oats mix. If you are using the long cylindrical puttu maker, add 2 to 3 layers of grated carrots and oats mix. Cover the puttu maker with lid.

Steam cook  for  3-5 minutes or till the steam escapes from top holes of puttu maker.

Chutney Powder for Idli and Dosa | Idli Podi | Gun Powder Recipe


  • 1/2 cup Urad dal
  • 1/4 cup Roasted bengal gram(pottukadalai)
  • 1/4 cup Sliced Coconut
  • 10 Dry red chillies
  • 2 springs Curry leaves
  • 1tbsp+1tsp Coconut oil
  • 1/2 tsp Asafoetida powder
  • 2 tsp Salt
  • 1 tsp Jaggery

Wash urad dal and red chilli well.Spread it in a cloth and set aside for an hour.
In a heavy bottomed pan add 1 tbsp coconut oil and urad dal.Roast on low medium flame for 2 minutes. 
Add roasted chana dal and sliced coconut. Roast on low to medium flame till they turn golden brown.Keep aside.
In the same pan add 1 tsp coconut oil and roast red chillies till they puff up. Then add curry leaves and roast until crispy.Keep aside and allow to cool.

Tranfer to a mixer.Also add turmeric powder, asafoetida powder,salt and jaggery.

blend to coarse powder. You can also blend to fine powder if you prefer.Serve with Coconut oil.

Masala Idli | Podi Idli Recipe


Chutney Powder | Idli Podi


Broken Wheat Unniyappam ( നുറുക്ക് ഗോതമ്പ് ഉണ്ണിയപ്പം))

 Broken Wheat Unniyappam

  • 1 cup  Broken wheat 
  • 250 g of jaggery
  • 2 small Banana
  • 4 Cardamoms
  • 2 tbsp Semolina
  • 1 tbsp ghee
  • 1/4 cup coconut slices
  • 1 tbsp sesame seeds
  •  Ghee / Coconut Oil - For frying

Wash the wheat well and soak it in water for two hours.

Add half a cup of jaggery water, boil and strain it.

Roast sliced coconut in a tablespoon of ghee until light brown.

In a mixer, grind the wheat, jaggery, cardamom and finely chopped banana.Add water if needed.

Add two tablespoons of semolina and mix well.  Keep it aside for 30 minutes.

Now heat the Unniyappam pan. Add  1 tbsp ghee in each mould. keep the flame to a low. You can also use coconut oil instead of ghee.

When the oil becomes hot, with a spoon pour unniyappam batter in the  moulds. On a medium-low flame cook till the base is brown and crisp.Now flip the appam using the spatula or spoon and cook the other side until they are fully done.