Sunday, December 18, 2016

Mango halwa


Mango Puree - 2 Cups
Custard Powder ( mango flavor or vanilla flavor) - 1/2 Cup
Water - 1/2 Cup
Sugar - 1/2 Cup
Ghee - 1/4 Cup
Cardamom powder - 1/2 tsp
Cashews - 1 tablespoon


Peel, Cut and grind mangoes in mixer without water. This mango puree should be 2 cups.

In a thick bottomed pan add mango puree, custard powder, sugar and water. Stir well to make a smooth paste. Heat this in medium flame and bring it to boil. Keep on stirring...
Stir continuously so that no lumps are formed. Keep stirring till the mixture is thick and starts leaving pans side.

Add cardamom powder, chopped cashews and mix well. Also add ghee and switch off the flame.

Grease a tin or container with ghee / butter and set it aside. Pour  halwa mixture to the greased container and set it aside for 2 hours to set nicely.
Cut mango halwa into desired shapes and enjoy the delicious Mango Halwa.....:)

Thursday, September 1, 2016

Kadala curry - version 1 (Varutharacha kadala curry)


kadala / Black Channa / black Chickpea - 1 cup
Onion - 1 big
Tomatoes - 1 big 
Ginger - 1 " piece
Garlic - 4 flakes
Turmeric Powder - 1 tsp
Red Chilli powder 1 tsp
Coriander powder - 1.5 tsp
Garam masala powder - 1/2 tsp
Coconut - 1/2 cup
Mustard seeds - 1 tsp
Dry red chillies - 2 nos
Curry leaves - few
Pepper powder - 1 tsp
Oil - 5 tsp
Salt - to taste


Wash and soak kadala overnight.
In a Pressure cooker add soaked kadala, sliced onions, finely chopped ginger, garlic and slit green chillies. Pressure cook for 6-7 whistles or until soft. Set aside.
Meanwhile, In a  pan roast grated coconut. When it get roasted and turns golden brown add 1 tsp of turmeric powder, 1 tsp of red chilly powder and 1 1/2 tsp of coriander powder. Roast for two more minutes and switch off the flame. Don't roast too much after adding spice powders as they tend to burn fast. Remove from  flame and keep aside for cooling.
When cool, grind the roasted coconut adding  little water. Add the paste to the boiled kadala. Also, add chopped tomatoes, curry leaves and salt and give a good boil.(Add more water it its too thick). Allow it to boil till the curry thickens to the desired consistency. Finally, add a tsp of pepper powder and 1/2 tsp of garam masala. Switch off the flame..
In a small pan splutter mustards and full dry red chillies in 2 tsps of oil. Pour this on to the gravy. Add finely chopped coriander leaves .Our kadala curry is ready to be served .....
  Serve hot with Puttu, Appam et etc....:) 

Saturday, August 27, 2016

Cabbage Pakoda



Besan / Gram flour / kadalamavu – ½ cup
Cabbage – 1 cup
Red chili powder – 1 tsp
Turmeric powder - 1tsp
Salt – to taste
Asafoetida powder - 1/2 tsp
Coriander leaves – 2 tablespoons
Curry leaves- few
Rice flour – 2 tablespoons
Water - as needed
Oil – for deep frying pakoda

In  a mixing bowl take finely sliced cabbage, besan, salt, red chili powder, Turmeric powder, Asafoetida powder and curry leaves. Knead them well with hand, sprinkling water. Add rice flour and  mix again. It shouldn't be watery. just moist enough to make balls.
Pour oil in a kadai for deep frying. When the oil is hot drop spoonful of batter into the oil. Fry till it becomes golden brown and crispy from all the sides. Keep moving with spatula for even browning.Once fried, remove it using spatula and also drain excess oil.

Garma Garam pakoda...........ready....

Tomato fish


Fish - 6 pieces
cinnamon Sticks - 2 nos
Cardamom - 2 nos
Cloves - 2 nos
Onion -  2 nos
Green chillies - 2
Ginger Garlic Paste - 3 tsp
Apple tomato - 5
Turmeric Powder - 1 tsp
Chilly Powder - 2 tsp
Garam Masala - 2 tsp
Sugar - 1tsp
Cream / Coconut Milk - 1/4 cup
Water - 2 cup
oil - 1/2 cup
Salt - to taste


Marinate Fish with turmeric Powder, Chilly powder, Ginger - garlic paste and salt. Set aside for an hour. Shallow fry and keep aside.

In a pan, add 2 tsps of oil and add cinnamon, cardamom and cloves. when they Splutter add finely chopped onion and saute well. when onions get saute well add ginger - garlic paste and green chillies and saute again. Once they are done add tomato puree and give a good boil, adding red chilly powder, turmeric powder and salt.

When the gravy gets boiled and thick .Add 1 tsp of sugar ,1 tsp garam masala powder, 1/4 cup cream/ coconut milk and switch off flame. Check taste. Add the fried fish to this gravy and garnish with coriander leaves.. keep it closed for 10 minutes.

 And thatzzz Tomato fish ready to be served........It tastes good with bread chappati, appam, bun etc.....Enjoy...:)

Pineapple Sago Payasam


Pineapple - 1/2 cup 
Milk - 1/2 litre
Sago / Jawarisi/ sabudhana / pearl sago - 1/2 cup
Sugar - 1/4 cup
Cardamom Powder - 1/2 tsp
Nuts and raisins - few
Ghee - 2 tbsp
water - For boiling sago.

For sugar Caramel:
sugar - 2 tbsp
Water- 1/4 cup

In a pan add 2 tbsp sugar and heat it.Watch the sugar getting melted and browned.  When it has reached the point of almost being burnt and when it is gently foaming and smoking, immediately remove it from the heat. Pour 1/4 cup warm water over the sugar slowly, little by little and stir. Heated sugar can splatter, and burn you very badly.Transfer it to aglass and keep aside.

Take chopped pineapple pieces in a pan add a tbsp of sugar to it, add 1/4 cup water and let it cook for a while till the pineapple pieces become soft without any water. Fry nuts and raisins in ghee and add to this.  keep aside.

Take enough water in a pan, add sago to it and cook it until soft.( If sago is soaked for 2-3 hours cooking time can be reduced. Drain the soaked water cook in sufficient water until soft). Switch off when it becomes transparent, drain all the water. Pour cold water over sago and set aside.

Add 1/2 liter milk to a pan and heat it up, simmer for 5mins. Now add Sago and sugar and boil again. You can see the milk has reduced in volume and also has a thick, creamy consistency. Switch off the flame and keep for cooling. Add cardamom powder to this.

Cool down completely then add cooked pineapple, nuts and raisins, give a quick stir.Also add Caramel syrup. If milk is not cooled there are chances of milk getting curdled while adding pineapple.  

And thereeeee yummy payasam ready........:) 

Friday, August 26, 2016

Corn Flour Halwa / Karachi Halwa


Corn flour - 1 cup
Sugar - 3 cups
Water - 4 cups
Ghee - 4 tbsp
Cashew nuts - 1/2 cup
Cardamom powder - 1 tsp
Food colour, red orange - a small pinch


Take cornflour in a mixing bowl, add 2 cups of water and whisk it well to avoid lumps.Then add food color and mix well.Keep aside.
Grease a plate with 2 tsp of ghee and keep aside.
Fry broken Cashew pieces in ghee and keep aside....

In a pan preferable nonstick, take sugar and add 1 cup of water. Allow it to boil and wait till the sugar completely dissolves and become slightly thick. No need to check for any string consistency but make sure the syrup is sticky.
Then add the cornflour mixture, keep stirring in low flame. Stir continuously to avoid lumps while adding. It will first start to form glossy here and there.Then it will start to thicken and form glossy texture here and there. Keep on stirring  on medium flame until you see the halwa texture.
Once it is thick, add ghee, fried cashews and cardamom powder. When the whole mass becomes thick and starts to leave the sides of the pan switch off the flame and transfer the mixture to a ghee greased plate.

When cool....cut into squares and enjoy.....Soft and yummy halwazzz....

Thursday, May 26, 2016

Vellayappam with white Aval (Version - 3)

Raw rice- 2 Glass
White Aval (Beatened rice) - 1 glass
Yeast-1/4 tsp
Sugar- 3 tsp
Gingellyoil - for greasing the pan
Salt- to taste


Clean and Soak raw rice in water for 5-6 hrs. Soak white Aval ( beaten rice) 5 minutes before you are going to grind the batter.

In a mixie add strained aval, Sugar, and yeast. Grind all ingredients to a smooth batter. Add Raw rice and grind well. Add water and grind to make the batter watery.

Transfer the batter to vessal and keep the batter overnight.  Remember to keep the batter in a large enough container to rise. Morning you can see that the batter will b raised. 

Add salt and stir well. Keep appamchatti on the gas. You can use either nonstick pans or iron pans. I always prefer iron pans as the texture of the appams comes excellent in iron pans. Grease the appam chatti with gingelly oil. Pour a laddle of batter and Swirl the appam chatti anti clockwise by holding the ears of the appam chatti. While pouring batter keep flame high and then keep flame in medium.

Cover with the lid. Keep the flame in medium and once cook open the lid and remove appam from chatti.... Do not flip the appam over- it requires cooking only on one side.he sides should be crisped a bit and golden and the center should be a little ‘puffed’ up.

 Wow....entaaa mole appam.......... excellent soft appam is ready. Enjoy with kadala curry, stew....... etc etc....

Recipe Courtesy: Rani aunty

Mor milagai / Thayir mulaku / kondattam mulaku / Sun dried chillies


Green Chillies  - 250 gms
Curd -  250 gms
water - 1 cup
Salt -  4 tblsp or as needed


Clean the chillies well by soaking in water for few minutes. Do not remove the stalk. Stain water and keep chillies aside.
Whisk curd (you can use sour leftover curd also) add water, if too thick. Add salt and mix well.

Slit a little along side or at the bottom of the chilli. This is for salt and buttermilk ( mor) to get inside easily while soaking. Add slit chillies to the buttermilk, stir well and soak it overnight. 

Next day take out the chillies from butter milk and spread on a plate and dry in hot sun. Let it dry for the whole day.

By evening, again put the chillies back in the buttermilk, mix well and keep closed overnight. 

Next day, repeat the process......

Likewise, repeat drying until all the whole  buttermilk gets into the chillies. Then just keep drying the chilli alone in sun for few days in hot sun until the chillies are dried up completely. Number of days that it will take for drying depend on the heat of the sun.

Store in a closed container and fry when every needed... 

Heat enough oil and fry the chillies until deep dark brown. My brother like it blackened he says it tastes great that way :)

And there......its ready..... thair mulaku or mor millagai tastes excellent with rice or thair sadham....

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