Wednesday, December 26, 2007

Lemon glazed chicken

Lemon glazed chicken

Saturday, August 18, 2007

Sweet n sour bread upma,Avil Upma &Chilli Gobi

Sorryyyyyyyyyyy...all you friends out there who are really irritated by my recipe less snaps...Well,I do hope to slowly update them....Here is a quickie for probably a lazy morning breakfast or an evening snack...could be a bachelor break fast as well....a sweet n sour bread upma...which my dear mukta ma had introduced to me during my last vacation in India...Of course I did some alterations to her pure brahminic style...You could use this if you have any left over old bread(not too old!) or if you like it, the with the left over side pieces after making a Shahi Tukre or bread pudding.Well I dont like wasting my bread upma came up as part of refugee operation to save the left over bread bits after making the dessert.


Bread pieces-6 cups
Turmeric powder-a pinch
Ginger paste- 1 tsp
Lemon juice-1 tbsp
Coriander leaves-1small bunch-finely chopped
Asafoetida powder-a pinch
fenugreek seeds-1/2 tsp
Mustard-1 tsp
Dry red chilli-2-broken
Curry leaves-1 sprig
Onion-2 large-chopped fine
Green chilli-2-chopped
Chilli powder-1/2 tsp
Salt-as required
Sugar-1 tbsp(as rqd)
Dil leaves-1 tbsp(finely chopped)-optional
Cashew nuts-25g(optional)
Ghee/Oil-as required


Take a big bowl. Mix together the bread pieces, lemon juice, salt,turmericpowder,red chilli powder,dill leaves and coriander leaves-leave it aside. Now heat oil/ghee in a wok. Add the seasoning-mustard,fenugreek seeds,dry red chilli,curry leaves and the asafoetida powder. Now into the wok add Onion,Saute it till it is soft,then followed by green chilli and ginger paste.When you get the nice aroma of fried ginger, add the marinated bread pieces. Mix everything well.Add sugar as required.( It is the right mix of lemonjuice-sugar and salt which gives it that wonderful my measurements are quite arbitrary, add these ingredients until you get that desired punch.)Cook it for a couple of minutes and serve it with roasted cashews and raisins on top.

Avil Upma
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Maddy's comment just reminded me of Avil Upma, which is my favourite as well...Avil upma is often a universal breakfast item in Kerala, like its elder brother Rava Upma, whenever there are a large no of mouths to be fed, like on a typical wedding day morning when people are busy concentrating on the grand afternoon sadya...these simpletons make their appearance on the tables often along with the small bananitos.It is indeed quite a healthy simple breakfast that can be made in a jiffy..Remember you need to use the hard aval/poha/avalakki/beaten rice and not the thin white flakier counterparts.So here goes the recipe:

Avil-1 cup
Onion-1 large
Green chilli-4
Turmeric powder-1/4 tsp-optional
Fresh grated coconut-2tbsp
Mustard-1 tsp
Curry leaves-2 sprigs
Dry Red chillies-2(broken)
Oil-1 tbsp
Salt-as reqd

Wash the Avil/Poha and drain all water.Heat oil in a wok.Add mustard,dry redchillies, curryleaves,ginger,green chillies,onion and turmeric, one after the other and saute till Onion becomes slightly limp.Now add the washed Avil,salt and mix well and cook it for say 5mts.Finally add the grated coconut,mix well for a minute and serve it with roasted bananas.(or just plain small bananas).

Chilli Gobi
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Cooking and posting the snaps has always been quite easy...but the write up part was always put off for another day...for the day when the writing bug will bite me badly...and of late the bug has been too kind... it doesnt bite me at all!Probably it has understood the hibernatory mode that I am just sleeps along with me peacefully...and now that I have compelled myself putting them into words...I'm caught by amnesia!!I forget my recipes...the reason being that I am the most unprofessional cook who just goes by the instinct of the moment....I dont go by memorised recipes and exact measure...very much like a typical Indian when it comes to writing down...sometimes I get scared...and pray that my readers get it right....!!!I believe in trial and error...until we get it right....

Chilli gobi is a must in any fast food menu...I have no idea about its origin...and like many other Indian dishes I think each one of us has his/her own recipe for it...Last week we had some guests... I wanted to make some Gobi husband suddenly called me and said that the guests are supposed to arrive in another hour...a very bad joke by him....he wanted me to finish off things in time!!!....panic, panic, panic... Oh! I just cant work when people are around..I prefer my kitchen to be all shining n clutter free before the guests come...I had no time for Gobi Manchurian and so went for the easier Chilli Gobi..So here is what i did for my Chilli Gobi.


Cauliflower-250 grams-cut into florets
corn flour-3 tbsp
All purpose flour/maida-5 tbsp
Egg-1(Vegetarians may just add water)
salt-as reqd
white pepper powder-1/4 tsp
medium size Onion-1-chopped fine
Garlic-4- minced
ginger-1 1/2 inch- minced
Green chilies-2- chopped
soya sauce-1 tbsp
Maggi Hot and sweet chilli sauce-4tbsp
Colour-1/4 tp-optional
Capsicum-1 chopped(optional)
Limejuice-1 tbsp(vinegar can also be used)
Coriander leaves-chopped fine-2tbsp
Sugar-as reqd
Oil-as reqd


In a bowl beat egg,add the flours, salt and pepper to form a smooth batter.Add the cauliflower to the batter and turn them until it coats well. Now heat oil in a pan.When the oil is very hot, deep fry the florets until golden brown.Remove it and spread it on to a kitchen towel. Now in a little oil saute onion, ginger, garlic, green chilli.Once they let out a good aroma and when the onion has become limp, add capsicum. Saute for a couple of minutes. Add all the sauces,lemon juice/vinegar. Mix well.Now add the fried florets into it . Give a thorough mix until the sauce sticks to the florets well.Add sugar as reqd till you get that right balance of taste.Finally Garnish with chopped coriander leaves...In some hotels they are served even with a garnishing of chopped nuts and raisins..

Friday, August 03, 2007

Carnivorean pleasure...

Chicken-Prawn-Egg Pepper Fry

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Chilli Chicken


Mutta Masala Pothinjathu

Kheema Biryani

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Lamb Masala
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Tandoori Prawn(Gambus) Pakoda
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Gambus/Prawn-250 g
Tandoori Masala-1 tbsp
bread crumbs-2tbsp-powdered
cornflour-1 tbsp
Salt-as rqd
Yoghurt-1 tbsp
Oil-for frying

Marinate the cleaned deveined gambus in tandoori masala and yoghurt mix for half an hour. Now dip the marinated gambus in plain flour.Dip in a cornflour-egg batter.Roll it in powdered bread crust.Deep fry it in oil.Serve with any sauce or dip of your choice.

Tandoori Masala Recipe

You can either buy the ready made masala or do it from scratch.


Garlic powder-1 tsp
Ginger powder-1tsp
Aamchoor-1/2 tsp(dry mango powder)
Anardaana powder-1 tsp(pomegranate powder)
Cloves powder-1 tsp
Cinnamon Powder-1 tsp
Black cardamom powder-1/2 tsp
Mace Powder-1 tsp
Cumin Powder-1 tsp
Black pepper powder-1 tsp
Red Chilli powder-1 tsp
Methi Powder-1 tsp
Red colour-optional

Instead of using the powdered version you can either dry roast all the spices, powder them and stock in airtight container or dry roast the powdered spices carefully on low flame, without getting burnt and store it in airtight container.

Tuesday, July 24, 2007

An Utsavam/Festival in Kerala-Glimpses

Tiruvangad SreeRamaswamiTemple,Tellicherry....
From my Home town

Well this is a picture that I had taken last time I went home...Tiruvangad Utsavam is something that we all look forward to...It comes during the Vishu days....The Utsavam that we Tellicherrites would love not to miss..It is an Utsavam which has still retained its beauty and grandeur ....It is a nostalgia that we cannot live without.... those traditional copra lit lamps filling your nostrils with a wonderful aroma, its golden flame beautifully reflecting on the decked elephants making them look ethereal, the traditional drummers-the 'panchavadyam' and 'tayambaka'-resonating in your is an experience that you would love to cherish...I was feeling homesick...and I couldnt do anything more than just browse these snaps...So thought I'll share my nostalgia with many out there who carry the whisperings of their hometown in their heart.....
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Tuesday, July 17, 2007

Paneer Roll,BananaHalwa,DahiBaingan

Paneer Roll

Sorry..... all you wonderful people out there in the cyberworld who took interest in my blog and really coaxed me to shed a little bit of my laziness...Let me go to the recipe quickly without much of the usual banter... I'm a Procrastination incarnate...I may fall into my lazy snooze again!

2.Ginger paste-1tsp
3.Garlic paste-2 tsp(fresh please!) chilli-3-4(as rqd)-minced
5.Onion-1 small-minced
6.coriander leaves-finely chopped-2tbsp
7.Potato-1 large-cooked
8.salt-as required

Bread-5 loaves
Water/milk-for soaking bread

Oil-for deep frying


Mix all the ingredients 1-8 to form a soft filling.(You could put ingredients 1-8(except potato) in a blender/mixer/mincer and give a couple of quick whisks.)Mix it with the cooked potato,the filling is ready.

Now quick soak a bread loaf in water/milk.Squeeze out the excess fluid by pressing the loaf between your palms.Now lay it on a flat surface.Take a tbsp of the filling already prepared and spread it in oblong shape in the middle of the loaf.Now start rolling the loaf carefully from one end to form a spindle shape.Roll the remaining loaves similarly.Keep it in the fridge for an hour,so that it doesnt break apart while frying..If you dont have much time put it in the freezer compartment for 10mts.

Now heat oil in a wok.When the oil is hot enough slowly slide in the rolls into it and fry them till golden brown.Enjoy it with any dip/sauce of your choice!

The filling can be customised to your taste.Instead of Paneer,you could add cooked prawns,minced meat,chicken breasts,firm fleshed fish etc...and you could even spice it up differently adding different masalas!It is a wonderful snack for the evening and more so if you want to get rid of all those extra loaves of bread sitting in the fridge for a while!

Banana halwa

Many a time the over ripe banana with her 'deglam' look ends up in the coffin of my waste bin.... and I have had to mourn over the untimely death of my banana maiden...I have felt very sorry for her...once in a while I try to salvage her with a make unniyappam,a paniyaram,a milkshake, or into the gorgeous form of a banana halwa...So get rid of all those sulking, black, over ripe bananas in your pantry waiting for 'moksha' by a complete make over to a charming banana halwa now!

ripe banana pulp-1 cup(over ripe the better!!)
Ghee/Butter-1/2cup chalega!(preferably 3/4cup)
Banana Essence-1/2 tsp
Melon seeds-15g
Organic food colour-optional-1 drop


Blend together the ripe bananas and sugar into a smooth pulp.Heat a heavy bottomed vessel.Pour the pulp into it and cook it at a very low flame by stirring occasionally until it thickens.Now add half the portion of ghee and mix keep stirring continuously...Be careful it might splash onto your use proper gloves..and a big ladle. Meanwhile keep the tempering ready, for which take a small portion of the ghee.Heat it and roast cashews,raisins and melon seed lightly and keep it aside.Add this tempering and the remaining ghee into the cooked pulp when it starts leaving sides and is of the consistency of Jam.Keep stirring, and it reaches a mouldable consistency.Pour it into a greased tray.Spread it evenly.Allow it to cool and refrigerate it for 10mts.Your halwa is ready to be cut into desired sizes/shapes.

Dahi Baingan
I'm not very much of a fan of Brinjal/Baingan...but my husband is!Quite often I cook baingan a bit half heartedly...This was an attempt to approximate it to something of my taste as well and lol...I should say that I love baingan now...It is a very yummy curry which goes well with Chappathi.
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Brinjal-3-4(Cut into medium size pieces)/you could just slit them and leave the tail intact.(like in Noona Vankaya)
Ginger+Garlic+coriander leaves-ground into a coarse paste.
Green chilli-5(as rqd)
Yoghurt-1 cup(Give a quick whisk)
Aamchoor/DryMangoPowder-1tbsp(reduce it if the yoghurt is too sour)
Turmeric powder-1/2tsp
Fennel powder-1tsp
Shah jeera-1/4 tsp
Fenugreek seeds-1/2tsp
Dry red chillies-3
Curry leaves-2 sprigs

Oil-as rqd
Salt-as rqd
Mix together ginger-garlic-coriander paste,tumeric powder,fennel powder,aamchoor and salt.Now marinate brinjal in this paste 15-20 mts.Heat oil in a wok for deep frying. Deep fry the brinjal(Oil will splurt,so be careful)(Alternativel you could shallow fry as well).Now In a wok heat 2tbsp of oil.Add all the seasoning ingredients. Now add the left over marinade into it.Fry it till you get that aroma of ginger and garlic.Now add the fried Brinjal into it.Fry it for some till till it mix well with the seasoning ingredients...Now finally add the whisked curd slowly.Lower the flame..Cook for a minute or two...(You could reverse the process and add the seasoning last).Dahi Baingan ready!

Thursday, July 12, 2007

A few side dishes for Chappathi/Paratha

Thottakoora Pappu

Baingan kothameer

Kozhi Kurumulakittathu-Nadan style

Chemmeen Mulakuvaratti-Nadan style
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It is one of the simplest prawn recipes that I make quite often at home...I thought it was quite a very common recipe in Kerala...I was feeling too silly to write out the recipe for this until I found a few queries on this I thought I'll share my simpleton chemmeen...It is one prawn dish that I love to have with a hot steaming 'kanji'(rice gruel) and pappadam or with chappathi or with kerala porotta.

Here's how I make it....


Cooked Prawns-250g
Red chilli powder-3/4 tbsp(depends on how hot u can bear!!)
Turmeric powder-1/2 tsp
Garlic/Garlic powder-1 tsp
Tamarind paste-1/2 tsp
Curry leaves-1 sprig
Oil-as reqd
Salt-as reqd


Heat Oil(I take oil slightly more than what is usually required for a shallow fry).When the oil is hot, add curry leaves. Once it has spluttered, add all the spice powders. Heat on a low flame for a minute. Now add the cooked prawns( cooked in a little salt water)into the masala. Add the tamarind paste and salt as required. Mix well. Let it cook for a few minutes until the masala coats it well.Serve hot with kanji/chappati.

Wednesday, June 27, 2007

Guddu Pulusu & Kidney Pepper Masala

Guddu Pulusu


Kidney Pepper Masala
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Thursday, May 10, 2007

Holige and a few other Kannada festive treat....


I always wanted to learn it and the last vacation at my bellary home paid off...Our 85 year old Ajji is my Guru here! You would be surprised to see how dexterous she is even at this age!Squatting on the floor, with the gas hobs pulled to her side her hands moved quickly between the hot griddle and the Holige...While I was trying to rotate the holige on the griddle very cautiously....she did it all in a jiffy....there was magic in her hands the way she flipped it around! Her hand shivers otherwise but it is very firm when it comes to cooking!!...and what an amazing cook she name it and she does it....her only complaint is that we all have become addicted to the instant food and the bakery items that we dont give her much chance to feed fact we didnt wish to trouble was never a love for all those insta products...we wanted her to take rest...which she never does!
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Poli,Holige, call her whatever you want...but she is just an amazing sweetypie that you dont feel sinful to associate with....!!Hot Olige with a dollop of desi ghee is a real treat....Be it in Andhra, Karnataka, Tamil nadu and even in some parts of Kerala,a festival or celebration is not complete without this treat...
When I was in the hostel in B'lore my Iyer ponnu used to get me wonderful Obbattu during Ugadi or Navaratri... and whenever we felt a craving for it we queued up near the Arya Bhavan to eat it hot...

Making Obbattu/Holige demands some amount of do it only when you are in a mood to spend some good quality time with her....Otherwise be happy with the frozen ones that we get in the Indian shops.....but of course it is no comparison to the fresh treat! By the way you can add variety to this holige, like kai holigai/kobbari Holigai(kannada) for instance, which is coconut based....and I have noted that Holige made by Tamil Iyengars taste slightly different, may be because they add pachakarpooram(edible camphor)and nutmeg to the Poornam/Hoorana/filling.So try it as well if you like it that way...

So here goes our ajji's recipe:

Bengal gram/kadalaparippu-1 cup
Jaggery-1 cup(customise)
cardamom powder-a pinch

Ingredients for the cover
1/2 cup maida
1/2 cup wheat flour(You could use maida alone as well)
Turmeric powder-a pinch
1 cup oil (can reduce,but it affects the fluffiness/softness)(ghee-optional)
Salt- a very small pinch
Milk/water-as rqd for mixing the dough
(Quite a lot of people mix rava, but unfortunately my experience with rava has been a disaster,may be I was not good at handling rava)


Mix the flour with water/milk(add carefully), adding(half the quantity) oil and make it into a soft pliant dough.One degree softer than a chappati dough.Now pour the remaining oil on top of the dough and leave it aside for some time till the Poornam/filling is ready.

Pressure cook dal till it is very soft.(If you are not happy with the consistency of dal, you may grind it a bit to make it soft.)Mix the powdered jaggery and cardamom powder to it. Mix it well.The Poornam,as it is called,should be in a mouldable consistency.

Take and aluminium file cut into a reasonably good size. Oil it well.Take a large lemon size dough,mould it into a smooth round ball. Using ghee/oil roll it out with your hand (light pats will do the job) to the size of a small puri.Now take about 2 tbsp filling(or rather about 1/2 the size of the dough),mould it into a smooth ball,place it in the middle of the rolled out dough.Bring all the edges together and close it. Now roll it again,preferably with your hand(no roller pins) using gentle taps. Spread it out as thin as possible, without letting the filling come out(it is little bit of a trick!).

Heat the Tava medium hot and gently slide the spread Holige on to it from the aluminium foil.Turn it around, flip flop the sides ,it will start bulging like a puri,and when it is golden, it is ready. Now serve it with a dollop of desi is yummmmmmmmmmmmmmmm!

Whenever Holige is made, the humble holige saaru accompanies coyishly! It is a sweet and sour curry made with the left over poornam/filling,ground roasted coconut,a very small quantity tamarind, a little ginger garlic paste and a tadka of cumin,fenugreek seeds,dry red chilly,mustard, curry leaves.
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To make it simple,Holige filling mixed with coconut and a little fried poppy seeds is filled inside the maida/wheat covering (made like a small poori, and the sides pressed)and is deep fried in oil to make the wonderful kadubu!

Kosumbari is an interesting salad made of blackgram dal(soaked for an hour or two),a little coconut shavings,some onions chopped,a little corriander leaves,and salt(You can add some green chillies, if you want to spice it up).You can add even cucumber cut into very small pieces.
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Enne Badinekai/Noona Vankai


  • Paatu mami'sPoli
  • Sunday, March 18, 2007

    A Non veg treat!

    Fish Finger

    A Malayali's jugalbandhi with fish is quite well known and I am no exception. My husband says that my eye's sparkle at the mention of 'fish'!....Though it is a bit of an exaggeration,no doubt I love fish.....most of them....Thanks to the Kerala shop here, I still do get to taste all those traditional Kerala variety here...but of course the taste is most of them belong to the BC age...frozen and shrunk...veterans chilling out in the giant freezers of the shop!The English variety of fish available here are really so excellent that we dont really miss the fresh so much...

    Though very much a fan of really 'hot' n tongue burning cuisines, I do have a liking for the less spicier, simple English dishes....I love their fish pies,fish n chips and the fish fingers...which just melt into your mouth. I would say that it is just perfect for kids.


    Fish Fillets(White)-500g(I used Cod)
    Bread crumb-150g
    Parmesan cheese-2tbsp(grated)
    Coriander leaves or Parsley-1 tbsp -chopped fine
    Lemon juice-1 tsp
    Garlic salt-a pinch (optional)
    Paprika-a pinch
    (You may add a pinch of oregano or thyme for the flavour)
    Double cream-2tbsp
    Plain flour-100ml
    Pepper-1 tsp(or as u need)
    Oil-for fying

    Cut the fillets into finger length strips and keep it aside.

    Beat egg with double cream and set it aside. In a bowl mix thoroughly the bread crumbs, the spices,cheese and salt.

    Keep the flour in a bowl ready to coat the fish.

    Fist coat the fish with flour. Next dip it in the egg and cream mixture. Finally coat it with the breadcrumb mixture.

    Heat oil in a pan when it is medium hot, shift the coated fish fingers to the pan.
    Cook until the crust is golden brown and the flesh becomes flaky.Use a kitchen towel to remove the excess oil. Serve it with any sauce or dip of your choice.

    Mutton Kolhapuri

    Mutton Chettinad
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    Dhaniya Chicken Fry
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