Tuesday, September 19, 2017

Cucumber Rolls

Trust me, these cucumber rolls are too good to be had on a summer day. The freshness of the cool cucumber with the goodness of the yoghurt makes a perfect appetizer cum salad, that can me made in just a snap.

1 or 2 cucumbers
1tsp very finely chopped onion
1tsp very finely chopped parsley
3Tbsp Greek yoghurt/labneh
1/4 tsp paprika powder + for garnish


  • Using a vegetable peeler, slice thin strips of the cucumber (slice lengthwise each cucumber into thin strips) . Choose equal sized strips to make the rolls and keep them aside.
  • In a bowl, mix all the remaining ingredients into a thick paste.
  •  Spread lengthwise the prepared paste onto each cucumber slice.(You can do this with the help of a spoon and the tip of a knife)
  • Now roll each slice carefully so that the filling is intact in each roll.
  • Arrange the rolls on a serving plate and garnish by sprinkling paprika powder on top.
  • Serve chilled.

Saturday, September 02, 2017


The dark brown coloured sweet and sour dish that finds its place in a corner of a plaintain leaf in a Kerala sadya is an unavoidable dish in any festival of Kerala let it be Onam or Vishu. It is a make ahead dish , so make this today itself as Onam is just around the corner.

tamarind pulp- one lemon sized ball
1/2 tsp turmeric powder
1 tsp chilli powder
salt as required
3tsp coconut oil
6 green chillies, chopped fine
2" ginger- chopped fine
1 small cube jaggery
1/2 tsp mustard seeds
2 whole red chillies
one sprig curry leaves


  • Soak the tamarind in 1 cup water and extract the juice. Pour this into a wide bottomed pan. add one more cup of water to this and keep it to boil.
  • Add the turmeric powder, chilli powder and salt to this. 
  • In a separate pan heat 2 tsp coconut oil. Saute the chopped green chillies and ginger well. Add this to the boiling tamarind mixture.
  • Add the jaggery also to the tamarind mix. Cook everything well until the mixture thickens.
  • Remove from heat. Heat the remaining 1 tsp coconut oil. Add the mustard. Break the whole red chillies and add . Once the mustard starts spluttering add the curry leaves and pour this over the prepared pulinji. Mix well and serve. 

Friday, July 28, 2017

Neychoru/Ghee Rice

A delectable rice which though is a speciality of the Malabar cuisine is now spread across everywhere with the variation mostly being in the type of rice used. Malabar neychoru uses the tiny cumin shaped rice grains known as the jeerkasala rice. The aromatic rice is roasted in ghee along with other spices ,cooked to perfection and finally garnished with fried onions and ghee roasted dry fruits. This neychoru also serves as base for most of the biriyani recipes from Kerala

2 cups jeerakasala rice
4 Tbsp ghee
2-3 cardamons
3-4 cloves
2"cinnamon stick
few peppercorns
1 bay leaf
1 tsp ginger paste
1 medium onion sliced
few curry leaves
3 1/2 cups water
salt to taste
1tsp lemon juice


  • Wash and soak the rice for half an hour. Drain and keep aside.
  • In a heavy bottomed vessel, heat the ghee. Once the ghee is hot add the whole spices i.e. the cardomons, cloves, bay leaf and peppercorns. Saute for a few seconds.
  • Now add the curry leaves, ginger paste and sliced onion. Saute until the onion turns translucent.
  • Add the soaked and drained rice. Fry for 4 to 5 minutes until the rice grains turn dry and is covered with the ghee.
  • Meanwhile boil the mentioned amount of water separately.
  • Pour this hot water(3.5 cups) into the rice and stir well oh high heat.
  • Add enough salt(the water should taste salty to ensure that the ghee rice has the adequate amount of salt).
  • Drizzle the lemon juice.
  • Once the water and rice starts to boil, reduce the heat to minimum. Close with a tight lid and leave the rice to cook for 10 minutes.
  • After 10 minutes, open and fluff the rice with a fork.(if you feel that the rice is not cooked leave on low heat covered for 5 minute more. If there is no moisture at all in the rice and the rice looks as if it needs more cooking you can add 1/2 cup of hot water and cover and cook for 5 minutes but take care not to overcook)
  • Garnish with with fried onion, ghee fried cashews and raisins.
  • Serve hot with a spicy chicken curry, mutton curry, egg curry,  etc

Monday, May 29, 2017

Vadukapuli Achar/ Wild Lime Pickle

1 big and ripe Vadukapulli naranga/ Wild Lime
1-2 Tbsp Coconut oil
1/2 Tbsp gingelly oil
2 Tbsp chilli powder
less than 1/4 tsp turmeric powder
1/2 tsp fenugreek powder
1/2 tsp asafoetida powder
1 tsp mustard seeds
3-4 whole red chillies
1/4 tsp fenugreek seeds
some curry leaves
salt to taste
1/4 cup vinegar
1/4 cup boiled water 
a pinch of sugar

  • Chop the lime into very small cubes.
  • In a pan , heat the coconut oil and gingelly oil. 
  • Add the mustard seeds. Once they begin to crackle add the red chillies and fenugreek seeds. Fry for a second and then add the curry leaves. Mix well.
  • Remove from heat and add the chilli powder, turmeric powder, asafoetida powder, salt and fenugreek powder. Combine everything well.
  • Add the vinegar and boiled water. Mix everything well.
  • Now add the lemon pieces to this and combine everything well.
  • Sprinkle a pinch of sugar finally and mix well.
  • When fully cooled, check for seasoning and add more salt and vinegar if required.
  • Store in an airtight container.


Tuesday, May 16, 2017

Chicken Pirattal

 A simple chicken dish that requires only a few basic ingredients.


4-5 chicken drumsticks
1 onion, sliced thin
1 Tbsp ginger garlic paste
2 Tbsp coconut oil
1/4 tsp turmeric powder
1 tsp chilli powder
1/2 tsp black pepper powder
salt to taste
few curry leaves
few coriander leaves

  • Marinate the chicken pieces with turmeric powder, chilli powder, half of ginger garlic paste, salt, curry leaves, sliced onion and 1 tsp coconut oil, for half an hour to 45 minutes.
  • Heat the remaining coconut oil in a frying pan and place the marinated chicken in it. Sear the chicken until it is golden brown on all sides(chicken need not get cooked fully, as we will be cooking it further later on).
  • Transfer the seared chicken to another deep pan. Add the remaining ginger garlic paste, coriander leaves and 1 cup water. Cover and cook until the chicken gets cooked completely.
  • Once the chicken is cooked and the gravy thickens, transfer the chicken pieces(leaving behind the thick masala gravy) into a serving bowl.
  • Mix pepper powder with the gravy of the chicken and pour this gravy over the chicken pieces. Serve garnished with curry leaves.

Sunday, April 30, 2017

Muringakka curry

A Kerala style drumstick/ muringakka curry that goes well with rice. This curry gets its tanginess from tomato and gambooge/kudam puli pieces added and hence this curry imparts the flavour of a fish curry. So all the fish curry lovers can make this one, on those days when you go for a vegetarian diet.


2 drumticks/muringakka cut into two inch long pieces
 2 tomatoes cut into medium sized pieces
2 pieces gambooge/kudampuli(washed and soaked in  warm water)
1 onion sliced thin
1 " ginger piece, crushed
2 green chillies, slit
few curry leaves
1/2 tsp turmeric powder
1 Tbsp chilli powder
1 Tbsp coriander powder
1 1/2 cup thin coconut milk
1/2 cup thick coconut milk
2 Tbsp coconut oil
salt to taste
For tempering
1 Tbsp coconut oil
3 shallots, crushed
2 whole red chillies
1/4 tsp turmeric powder
1/2 tsp chilli powder
few curry leaves


  • In a deep bottomed pan, heat the coconut oil. Add the sliced onions, crushed ginger, green chillies and curry leaves to it. Saute  on a medium flame for one minute.
  • Once the onions turn pink and soft, reduce the flame and add turmeric powder. Saute for one minute so that the turmeric powder gets roasted slightly with the onions.
  • Add coriander powder and saute well so that the coriander powder also gets roasted well. Then add the chilli powder and fry well , until the raw smell is gone.
  • Now add the tomatoes and salt. Mix well. Cover and cook on a medium flame for about 6-7 minutes until the tomatoes are cooked and mashed well, stirrring in between.
  • Once the tomatoes are cooked well, add the drumsticks and the kudampuli, followed by the thin coconut milk. Mix everything well and cook covered on a medium flame until the drumsticks are cooked well.
  • Finally add the thick coconut milk and mix well. As it begins to boil, switch off the flame and keep aside.
  • For the tempering, in a small kadai , heat the coconut oil. Add  red chillies (broken into pieces) and fry until it attains a dark colour. Now add the crushed shallots and curry leaves. Fry until the shallots turn golden brown in colour. Reduce flame to low and add the turmeric powder and chilli powder. Fry for 2-3 seconds and pour this immediately on the prepared drumstick curry and mix well.
  • Serve hot with steamed rice.

Tuesday, April 25, 2017

Sweet Wheat Dosa


2 cups wheat flour
1 ripe banana, mashed well
1/2 cup rice flour
1 1/2 cup jaggery(powdered /grated)
2 Tbsp coconut grated
2 pinch cardamom powder
1 pinch baking soda
a small pinch of salt
ghee for drizzling


  • Dissolve the jaggery by adding it to 2 cups hot water. Mix well and sieve to remove any impurities in the jaggery. Allow this to come to room temperature.
  • Mix the jaggery water with the remaining ingredients i.e. banana, coconut, wheat flour, rice flour, salt, baking soda and cardamom powder. Mix well to form a batter(dosa batter consistency) by adding water as required. Keep aside for 5-10 minutes.
  • Heat a griddle or dosa tawa and make small thick pancakes or small dosas. Drizzle ghee on the sides and top of the dosa as it gets cooked. Cook on a medium flame. Flip and cook both sides until it becomes golden brown in color on both the sides. Serve as it is.
  • Sweet wheat dosas are ready which can be had as such without any accompaniments. A good snack for tea time as well as something which can be sent to school as tiffin for kids.

Recipe adapted from here