Monday, 1 August 2016


Some foods remind us of some good memories and good peoples right? This chicken cutlets is that kind of one which is very much related to one lovely person Suja aunti,my ammas friend and colleague in Rubber board . Suja aunti had  resigned the job long time back and went abroad to join with her husband. The last time I met her was around 25 years back, such a long time. Though I was  too small to memorize things, I clearly remember her smiling face and the cutlets she used to pack for us via amma.She makes the best cutlets in the world. I believe it is her love she puts in makes her cutlets yummy. My amma is not good in keeping the contacts  ,so we do not have any idea where suja aunti is now. But whenever we have cutlets me and amma used to have long talk about her. Regardless of distance and time, good peoples stay close to our heart forever.
cutlets are one of the most demanded bakery item in is a family is one snack that can be made easily and is able to please everyone. Do try and win applause J


1.    Chicken -10 small boneless pieces
2.    Potato- 3 medium,peeled and squared
3.    Ginger- 1medium size piece,roughly chopped
4.    Garlic-5 or 6 pods,chopped
5.    Green chilly-3 or 4 nos,finely chopped
6.    Onion-1 big,roghly chopped
7.    Bread crumbs-1 n ½ cup or as required
8.    Bread slices- 1 or 2 (optional)
9.    Garam masala -1 tsp
10.  Turmeric powder-1/4 tsp
11.    Pepper powder-1/2 tsp
12.     Salt
13   Oil- for deep frying
14.   Egg- 2 ,lightly beaten

Method of preparation

1.    Cook chicken pieces by adding turmeric powder, pepper powder and salt.
2.    Boil potatoes. Mash it and keep it aside.
3.    Heat 1 tbsp. of oil in pan. Sauté onion, ginger garlic and green chilly till onion turns need to be browned.
4.    Take cooked chicken, sautéed onion mix in a mixie jar. Grind all this. Just one or two pulse is enough. This is to mince the chicken and blend well with other ingredients.
5.    Transfer chicken mix, mashed potatoes in mixing bowl. Add salt,garam masala and bread slices soaked in water. Mix well. the mix should not be too thick and too thin. You should be able to make balls out of this. Adding bread pieces makes the mix thick and prevent from breaking while frying.
6.    Take lemon sized ball out of it and flatten slightly. Dip in beaten egg, roll in bread crumbs.
7.    Heat oil in a deep bottomed pan. When the oil is really hot, reduce the flame to medium and fry the cutlets for few minutes until both sides turn brown in color.
Serve hot with tomatosauce.

Tuesday, 26 July 2016


This is one of my favorite vegetarian curry.I wanted to try my hands on this ever since I learnt cooking. I have come across many recipes but any of them was not easy .The thought of getting it right made me stayed way from trying afternoon when I was taking my daily nap, I dreamed of this koftas;).suddenly I woke up and googled the recipe.Adapted from here and there and made it within 30 minutes.It turned out truly delicious. What I love in this recipe is that, no chopping and cutting involves though we need to spend a bit long time in the kitchen. I don’t mind spending some time for something interesting J


For the koftas

1.    Paneer-150gm, grated
2.    Potatoe-2 medium, peeled and squared
3.    Coriander leaves- a few
4.    Cumin powder-1/4 tsp
5.    Chilly powder-1/2tsp
6.    Garam masala-1/4 tsp
7.    Salt
8.    Oil for deep frying

For the gravy

9.    Onion-3medium
10.   Tomatoes-2 medium
11.  Cashew nuts-10 nos, soaked in warm water for 10 minutes.
112   Ginger-1 small piece
13.Garlic-5 pods
14.Chilly powder-1 tsp
15. Coriander powder-3/4 tsp
16. Garam masala-3/4 tsp
17.  Cardamom-3 nos
18.    Fresh cream -1/4 to ½ cup
19   Water  or milk -1cup
20.     Salt
21.   Oil or butter -2tbsp

Method of preparation

1.    Boil potatoes by adding some water and salt. Once cooked, mash it.take a mixing bowl. Add all  ingredients for kofta . Mix well and knead well without lumps. Make small lemon sized balls out of this.
2.    Heat oil in a frying pan. Fry the prepared balls till brown and keep it aside.
3.    For the gravy- grind together onion ginger and garlic to smooth paste. Heat oil or butter in a pan .Add cardamom. When the aroma comes add onion paste. Sauté well until it turns brown.
4.    Meanwhile grind tomatoes in to smooth paste. Once onion, ginger garlic paste is sauted well, add in tomato paste and all powders. Sauté again until raw smell goes and oil ooze out from the masala.
5.    Add water or milk and cashew paste. Once gravy thickens and achieved desired consistency add cream and kasuri methi.Give a nice stir. Switch off the flame. Drop fried koftas and chopped coriander leaves in to the gravy. Keep the curry closed for some time to let the koftas absorb the flavors from the gravy.Garnish with some cream or grated paneer.
Serve with roti or pulav.

Sunday, 10 July 2016


Kerala biriyanis are distinct by the dominating flavor of green chilly. This is a spicy, rich biriyani bursting with Kerala flavors.
I already have an easy biriyani here. Though it was flavorful, it was more of rustic style (a thattikootu biriyani). unlike the former this I made it in authentic Dum method. I called this one easy as it requires no sautéing process, the most time consuming process in cooking. Here we don’t need to chop heaps of onion again sparing you from shedding tears. One sad thing is that, it cannot be prepared in a jiffy as the poultry required to be marinated for long hours. That’s not a matter when we don’t need to sweat in the kitchen, right? I was very dubious about the outcome as I never ever imagined a biriyani masala without adding onions. All such misconceptions were just vanished when I tasted it.
It was such a delicious  or even more tastier than the normal one. I would say it is a must try. Once you make this, you will end up in making this again and again


1.    Chicken- ¾ kg ,cleaned and cut into medium sized pieces
2.    Cashew nuts-10nos
3.    Poppy seeds (kus kus)2tsp
4.    Oil or ghee-2tbsp
5.    For the marinade
Ginger-1 big pieces,peeled
Garlic-around12 pods,
Green chilly-7 nos
Mint leaves-one handful
Coriander leaves-one handful
Unsour thick curd-1/4 cup
Biriyani masala powder-2tbsp( I have used eastern brand)
red chilly powder-1tsp
garam masala powder-3/4 tsp
6.    For the Rice
Basmathi rice or jeera rice-2 n ½ cup (around 500 gm)
Whole spices-cardamom 8nos,cinnamon sticks 2,star anise 1,cloves 1nos
Lemon juice-1tsp
Water of cooking the rice
7.    For layering
Ghee-2tbsp (optional)
Saffron- a pinch soaked in 3 tbsp. of warm milk
Cashew nuts and kismiss-50 gms each
Onion-2 medium, thinly sliced
Chopped mint and coriander – a few
pineapple-chopped,1/4 cup

Method of preparation

1.    Cook rice by adding plenty of water and whole spices. When it is half cooked, add lemon juice and salt. Cook till ¾ th done. Drain it and keep it aside.
2.    Grind together ginger,garlic,green chilly and greens into smooth paste. Mix all other ingredients listed under for the marinade. Take a bowl, add the chicken and the marinade. Massage the pieces well with the marinade and keep it in the fridge for minimum of 2 hours. (should not keep in the freezer.) overnight marination is best.
3.    Grind together cashew and poppy seeds into smooth paste.
4.    Take a biriyani pot or a thick bottomed pan. Heat oil or ghee. Fry cashew and kismiss till golden brown. Also fry onions till brown. Keep this aside for later use.
5.    In the same oil add chicken. Give a nice mix. If required add ¼ cup of water and cook for 5 to 8 minutes. Add cashew and poppy seed paste mix again. Once chicken is half cooked, layer the rice on top of this chicken. Sprinkle all the ingredients mentioned under for layering.
6.    now it is the  time for dum. for that take a sheet of aluminum foil which fits well to cover the pot. Cover the pot with the foil. Carefully pour ½ glass of water over the foil. Now keep the lid over pot covered with foil.(pls chk this link to see how to do dum) Keep it in low flame for 20 to 30 minutes or once the water above foil is really hot you can be sure that the biriyani is done.
8.    Open the lid carefully. Now you can feel the fragrance of biriyani all over the kitchen. Mix the rice and meat very gently. Enjoy with raitha,papad and pickle

Friday, 8 July 2016


Though it is one of my favorite vegetable, I do not experiment with it. I always end up adding this along with other vegetable in Kuruma or pulav. Since I have been following vegetarian diet, I wanted to make something which resembles a non veg dish ;) .yea I am a hardcore Non vegetarian. To suppress my non vegetarian urge I made this and it did fulfill its  work J. If you have all ingredients on hand, it can be made within minutes. It is an excellent starter or can be served as a snack.


1.    Cauliflower – 1small,florets separated
2.    Turmeric powder- a pinch
3.    Onion-1 small,chopped
4.    Garlic-5 pods,chopped
5.    Green chilly-3 nos,cut diagonally
6.    Curry leaves- a handful
7.    Oil- for deep frying
For the batter
1.    Maida -1/2 cup
2.    Corn flour-1/4 cup
3.    Rice flour-3tbsp
4.    Garlic-4or 5
5.    Ginger- 1 small piece
6.    Chilly powder-1tsp
7.    Salt-as needed
8.    Water- as required to make thick batter

Method of preparation

1.    Wash the florets thoroughly. Cook it by adding plenty of water, little turmeric powder and should not be over cooked. Drain it in a strainer .
2.    Grind together garlic and ginger. (a tsp od ginger garlic paste can be used) Make thick batter with the ingredients mentioned under for the batter. Put all the florets into this and mix well in order to coat it well with the batter.
3.    Heat oil in a deep pan. When the oil is really hot, fry the florets till brown.
4.    In the same oil fry onions,  garlic,green chilly and curry leaves till onions turns slightly brown .put it over the fried gobi .Give a gentle mix. Serve hot as a starter or as a snack.

Thursday, 7 July 2016


This is one of the easiest can be done within try and enjoy this delicious sweet J


1.    Rava (semolina)-1/2 cup
2.    Sugar-1/2 cup
3.    Cardamom- 4 no’s (powder cardamom pods with a tbsp. of sugar)
4.    Water-2 n ½ cup
5.    Food color- a pinch (optional)
6.    Ghee-2 tbsp.
7.    Cashew nuts-a few (optional)

Method of preparation

1.    Heat a tbsp. of ghee in a pan. Roast cashewnuts (if using) and keep it aside. add rava into the ghee and fry for 2 minutes.
2.    Transfer the roasted rava in to another the same pan pour water mixed with food color. Bring it to boil. Add roasted rava into this. Stir well. Cover the pan and cook in medium flame for 2 or 3 minutes or until the water dries up and semolina are well cooked.
3.    Add sugar,remaining ghee and cardamom powder. Mix well. Let the sugar melts and the mix thickens a bit. Switch off the flame. Transfer kesari into a greased plate. Garnish with cashew nuts.
4.    Let it cool a bit. Kesari will set once it cools down. You can either cut into squares or just scoop it with a spoon.

Monday, 4 July 2016


I always wanted to make sponge cake which is simple, light and airy, that could be used as a base for frosting cakes. I have tried many recipes, all of them was good on its own but didn’t give a satisfactory result when layered. At last I zeroed on this recipe. I got it the same way I wanted it to be. So happy with the result. Also it is butter free so that you will be fee from extra calories. Since the recipe doesn’t call for any raising agent, success of the cake completely lies on the beating of eggs. So make sure the eggs are beaten well for 10 minutes. Here goes the recipe.


1.    Eggs- 3large or 4 medium
2.    Flour-3/4 cup
3.    Sugar-1/2 cup
4.    Vanilla essence- 1 tsp

Method of preparation

1.    Preheat an oven at 180 degrees Celsius for 10 minutes. Prepare an 8” inch round cake tin.
2.    Take a wide and deep bowl. Preferably a glass bowl. Break open all eggs into this. Beat for 5 minutes till it turns frothy. Add sugar and vanilla essence. Beat again for 5 minutes until sugar dissolves and egg mix tripled in volume.
3.    Add in flour little by little. Fold in gently using a spatula.
4.    Pour in to prepared cake tin and bake for 25 minutes or until inserted knife comes out clean

Thursday, 23 June 2016


For all Indians the word ladoo is the synonym of happiness.  ladoo makes its appearance on each and every occasion. This motichoor ladoo is different from normal ladoo in taste, size of the boondhi and also in texture. This ladoo is more soft, moist and tastier. Making ladoo is really simple and easy. Am wondering why i never tried making this before. But there are two things we should be really cautious, one is to get the sugar syrup in one string consistency and other is, the boondhis should not be crispy fried. If these two can be nailed, anyone can make ladoo.Do try this awesome recipe J


1.   Gram flour- 1cup
2.   Sooji rava (semolina)-1 tbsp., ground to powder
3.   Orange food color-2 pinches
4.   Sugar-3/4 cup
5.   Water –as required
6.   Cardamom- 3 or 4, powdered
7.   Nuts-around 10 or 15 nos,chopped
8.   Oil-for frying

Methof of preparation

1.   Take a mixing bowl, mix together gram flour, food color and rava.Make a medium thin batter by adding water little by little. The consistency supposed to be little thinner than dosa batter.
2.   For frying the boondhis we need a perforated ladle or a steel strainer with medium holes. Heat oil in a deep bottomed pan. When the oil is medium hot, take a ladle full of batter. With the other hand keep the perforated ladle above the frying pan, pour the batter through the holes in to the oil. It will fall as small drops. Once it falls into the oil, it will go down and within seconds these would come up. You can see it floating over the oil.At this moment boondis should be taken out from the oil or else it will turn crispy. It should not be crispy. Fry whole batter like this. Keep fried boondhis aside.
3.   Mix sugar and ¼ cup of water. Stir well to dissolve the sugar. Heat this sugar mix until it forms one string may take 3 or 4 minutes in medium flame. To check the one string consistency, with a spoon take the sugar syrup and when you pour it from little height it will fall down as thin thread OR you can check with your fingers. Since the syrup is really hot checking with fingers is difficult.
6.   When the sugar syrup has attained one string consistency, pour it over the fried boondhis. Add cardamom powder and chopped nuts in to this. Mix well. If this mix is hot, let it cool.
7.   With the help of a mixie,grind this mix. Just one or two pulse is enough. This is to make the boondhis tiny in size. Do not over grind.
8.   Transfer the above mix in to a vessel. Grease your hands. Shape this mix into lemon sized balls.

Delicious ladoo is ready to be served.


This is one delicious preparation of Okra. Tangy, mild spicy  and something truly comforting.


1.    Vendakka (Okra)- 12 nos, cut into medium thick round pieces.
2.    Mustard seeds- less than ¼ tsp
3.    Fenugreek seeds-less than ¼ tsp
4.    Dry red chilly- 2 or 3
5.    Oil-2 tbsp.
6.    Tamarind- gooseberry sized ball, soaked in  1 cup of water
7.    salt

To grind and paste

8.    Onion- 1medium, chopped
9.    Tomato-2 small, chopped
110   Cumin seeds-1/2tsp
11.  Chilly powder-1 tsp
12.  Coriander powder-1tsp
13.     Sambar powder-1tsp
14. Turmeric powder-1/4tsp
15.   Grated coconut-1/4 cup

Method of preparation

1.    Heat 1 tbsp of oil in a pan. Splutter cumin seeds. Add onion and sauté until it turns soft. Add tomatoes, salt and all other ingredients given under grind and paste. Cook until tomatoes melts. Keep this mix aside to cool. Grind this into smooth paste by adding some water.
2.    Heat remaining oil in same pan or another pan. Splutter mustard seeds and fenugreek seeds. Add dry red chilly. Add in la
3.    dies finger. Cover and cook it. Stir in between. Once the ladies fingers are cooked, add in ground paste and tamarind water (1cup). Initially add only ½ cup. Check for tanginess. If you feel the curry needs to be more tangy add the remaining ½ cup.Because the degree of tanginess vary with the tamarind used. I did add the full 1 cup of pulp to get the right sourness. So add accordingly. If the curry is too thick, more water can be added. Check for saltiness. Let the curry boils for few minutes.

Switch off the flame. Serve with rice ..

Friday, 17 June 2016


This is usually served as a side dish in Kerala Sadhya. Sadhya comprises of huge numbers of vegetarian curries. These curries are mild spicy and are added with less or no masala. We keralites are hard core no vegetarians :). Of late this kinds of masala curries are introduced in Sadyas to satisfy the Carnivorous taste buds. It may vary with regions. Macaroni may be replaced with soya chunks or Bread. This curry is really spicy and tasty too !!


1.    Macaroni (cooked)- 2 n ½ cup
2.    Onion- 2 medium nos, chopped
3.    Ginger and garlic-  1 tbsp each, chopped
4.    Tomato- 2 small, chopped
5.    Chilly powder- 2tsp
6.    Garam masala- 1tsp + ½ tsp
7.    Thenga kothu (coconut bits)- 4tbsp
8.    Coconut oil-1tbsp+ 1tbsp
9.    Water- less than ¼ cup
10.   Curry leaves –one handful
11.      Salt

Method of preaparation

1.    Heat 1 tbsp oil in pan. Add ginger and garlic. Sauté for a minute. Add in onions and sauté until onion turns slightly brown. Add tomatoes, chilly powder ,1 tsp garam masala and salt. Sprinkle little water and sauté again until tomato melts.
2.    Add the cooked macaroni. Mix well. Add water .Close the pan .Let the macaroni absorbs the flavor. Stir in between. Once the water dries up, increase the flame and roast the macaroni well by giving continuous stir. (just 3 or 4 minutes) switch off the flame.
3.    In another pan heat the remaining 1 tbsp oil. Add coconut bits and curry leaves. Fry till the coconut turns light brown. Switch off the flame. Add in the remaining ½ tsp garam masala. Pour this over the prepared macaroni. Mix well.(Do not omit this step as it gives special flavor and taste)

Thursday, 16 June 2016



The word Chettinadu itself is aromatic!! Chettinadu cuisine is distinct by the use of freshly ground spices. So does this curry. Though I like plantains we don’t buy it often . Whenever I buy this, I end up making a thoran or a stir fry. Of late I started experimenting with different vegetables. One day I happened to see this recipe in a cookery community on Facebook. Soon I tried it. This is such a flavorful curry, this along with some curd we can have a plateful of rice !!It goes well with almost anything from Rice to Dosa,Puttu or any flat breads.
Do try this flavorful curry..


1.    Vazhakkai(Raw Plantain)- 1big,peeled off and diced into small cubes.(immerse the cut plantain in water)
2.    Onion- 2 medium sized, chopped
3.    Garlic- 1 tbsp,chopped.
4.    Turmeric powder-1/2 tsp
5.    Mustard seeds-1/4 tsp
6.    Cumin seeds-1/2 tsp
7.    Asafoetida-  tad a bit
8.    Grated coconut-1/2 cup
9.    Salt
10   Oil- 2tbsp
11.  Water -1 cup
12.  Urad dal-2 tsp
13.  Whole coriander seeds- 2tbsp
14.  Dry red chilly- 10 nos
15   Fennel seeds- 1tsp

Method of preparation

1.    Grind grated coconut into fine paste by adding some water.
2.    Dry roast ingredients 12 to 15. If needed add some oil while roasting. Grind this also by adding little water. (coconut and this should not be mixed, both need to be grinded separately)
3.    Heat oil in pan. Add mustard seeds. When it splutters, add cumin and asafoetida. When the aroma comes add onion and garlic. Sauté until onion turns soft.
4.    Add in diced plantains, turmeric powder and salt. Mix well. Close than pan and let it cook for 4 or 5 minute.
5.    After the mentioned time add water and ground spice mix (not the coconut). Cook again until the plantain is fully cooked through.
6.    Lastly add coconut paste. Give a mix. Check for saltiness. Let the curry boils and thickens a bit. Once the curry has reached the semi thick consistency, switch off the flame.

Monday, 13 June 2016


Milk peda is one of the most famous Indian sweets. When I searched its recipe I could find many easy recipes using milk powder and condensed milk. Since I did not have condensed milk on hand I decided to try this version. The ingredients for this recipe is really simple and are easily available in every kitchen. The two essentials for this recipe are time and patience (many of us including me lacks those two J) but the end result totally worth of all the efforts. This is a foolproof recipe when you can put a little time and patience…hope everyone will give a try.


1.    Milk- 1litre
2.    Sugar-1/2 cup
3.    Curd- 4 tbsp
4.    Cardamom powder- ½ tsp
5.    Any nuts- a few(optional)

Method of preparation

1.    Take a thick bottomed vessel. Heat milk. Once it comes to boil, add sugar and cardamom powder.
2.    Reduce the flame to medium and keep stirring the milk. Once the milk reduced to half (it may take nearly 20 minutes) add curd.
3.    Now the milk starts to curdle. Keep on stirring until the entire water content evaporates and the mix thickened enough .Turn off the gas. Let this cool a bit.
4.    Grind this mix in a mixer grinder into smooth paste.
5.    Grease your hands. Shape the peda mix into balls or any desired shapes. If you want, you can keep few nuts on the top and serve.

Friday, 10 June 2016


Ullivada is my most favorite snack.It always brings some sweet childhood memories for me.When I was school kid ,my amma used to bring ullivada from her office canteen. But the sad thing is that we couldn’t get enough of that since they supply only limited numbers just for their employees. That was the best ullivada I ever had. Unlike ullivadas from other places, it was loaded with onions with less flour. Sadly the one which is available in Kerala with the name of ullivada is merely maida vada with very less or no onion at all! When I moved to Chennai I started getting onion bonda instead of ullivada.I totally fell in love with those. The main difference of onion bonda from ullivada is that the bonda is made with gramflour instead of maida also it is not flattened and sphere in shape.But all other ingredients are same. I always wanted to try it at home. On one evening when my husband requested to make some snack I prepared it.It turned out truly good. I had to struggle to get a few for photoshoot. It was vanished within minutes goes the recipe


1.    Onion-4 medium sized, thinly sliced
2.    Ginger -2 tbsp,chopped
3.    Green chilly-4 nos,chopped
4.    Curry leaves-one handful, tear into small pieces
5.    Gram flour /kadalamavu-200gms
6.    Rice flour-2tbsp
7.    Oil- 1tbsp
8.    Salt –as required
9.    Water- around ¼ cup
10. Oil- for deep frying

Method of preparation

1.    Mix ingredients 1 to 8 in a wide mixing bowl. Rub everything well with the hands for few minutes. This process releases water from the we don’t need to add more water further. Add water little by little and stop adding it once the mix can be shaped in to balls.
2.    Heat oil.when the oil is really hot, wet the palms take small balls from  the mix. Put it into the oil and fry in medium flame for about 5 minutes or until it is cooked through.
Serve hot..

Monday, 6 June 2016


Though this cake is not picture perfect. This is the best chocolate cake I ever make. Rich, moist and not overly sweet. Also the preparation is quite easy as no hard work required to make this cake. Please try your hands on it .I am sure all chocolate lovers will seriously fall in love with this dark rich chocolate cake J


1.    All purpose flour/maida-1/2 cup
2.    Cocoa powder-1/4 cup
3.    Butter -50gms
4.    Oil-30ml
5.    Baking soda-1/4 tsp
6.    Baking powder-3/4 tsp.
7.    Salt –a pinch
8.    Egg- lightly beaten,2 tbsp
9.    Sugar-1/2 cup
110     Milk-3/4 cup
11.    Vanilla essence-1tsp

Method of preparation

1.    Grease an 8” inch round cake tin. Keep it aside. Preheat oven at 180 degrees Celsius for 10 minutes.
2.    Mix flour, baking powder, baking soda and salt well using a whisk.
3.    Heat milk and butter together till the butter melts. Let it cool to room temperature. Add sugar, vanilla essence, oil and cocoa powder into this and mix well until sugar dissolves.
4.    Add flour and egg into this. Mix again to incorporate all the ingredients
5.    Bake in a preheated oven at 180 degrees Celsius for 25 to 30 minutes or until the inserted knife comes out clean.