Sunday, 30 October 2011

Uluva Payasam

2 tablespoon Uluva
2 tablespoons rice
1/2 cup shredded coconut
3/4 cup jaggery (crushed) (add more if needed)

Soak the Uluva and rice together over night.
Add water and cook the mixture on a medium flame till rice is cooked and most of the water is absorbed.
Mash the mixture coarsely once it is cooked.
Add jaggery and coconut to the mixture and continue cooking for 5-10 minutes on low flame till the jaggery melts and the kheer thickens a bit.
Serve hot with a spoonful of ghee.

This is generally cooked for new moms since Uluva increases milk supply. jaggery always preferred over sugar for health as well as taste reasons. The sweetness of jaggery along with the slight bitterness and crunchiness of the Uluva are an excellent combination.

(By:Sammy Nathan)

Raw Pappaya Halwa


Papaya halwa ingredients:

2 cups papaya
1 cup milk (boiled)
1 cup sugar
a pinch of yellow colour
4 tbsp clarified butter (ghee)
Garnishing ingredients:

5 cashewnuts
5 badam
5 pista
a big pinch of cardamom powder
Pappaya halwa preparation:

Peel the skin, remove the seeds and grate the papaya.
Roast the garnishing ingredients (except cardamom powder) in 2 tsp of ghee till they turn into light golden yellow colour.
Allow it to cool then broken into small pieces.
Now heat a heavy bottomed pan and heat with 2 tbsp of ghee.
Add the grated pappaya and saute on low flame till the raw smell disappears.
Now add milk and mix well.
Cook on low flame till the papaya become tender.
Once the halwa starts to thickening stir continuously for 2-5 mins.
At this point add sugar food colour.
Combine well and cook for further thickness.
Add the remaining ghee and stir.
Cook on low flame till the ghee separates form the mixture.
Finally add the garnishing ingredients.
Now your easy and tasty papaya(pappali) halwa is ready to serve.

(By:Majid Hussain)


• 2 cups All Purpose Flour
• 1-1/2 tbsp Rice flour
• 1/4th tsp Baking powder
• 2 tbsp Curd
• 3 cups Sugar
• 2-1/2 cups Water
• 1/2 tsp Cardamom (powdered)
• Ghee or Vegetable oil for frying
How to make Jalebi:
• Mix the flour, rice flour, baking powder, curd in a bowl.
• Mix well, add water and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water.
• Just before the syrup is ready add cardamom powder.
• Heat oil in a heavy bottomed pan or kadhai.
• Pour the batter in a steady stream into the kadhai to form coils.
• Make 4-5 at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take them out of syrup and serve hot.
• Jalebi is ready.

 (By :Santhosh Mohanan)



• 1/2 kg Rice
• 300 gm Jaggery
• Oil for frying

How to make Adhirasam:

• Soak rice in water for half an hour.
• Spread it on a large cloth or newspaper for half an hour.
• When it is three fourth dried, put it in a mixie and powder it.
• Dissolve jaggery in enough water and mix well.
• Put this on heat.
• Cook it until the jaggery syrup becomes thick like a paste.
• Combine this syrup with the powdered rice and mix well to make dough.
• Cover it and leave it for about 8 hours.
• Take 2 cups of oil and heat it.
• Make a ball of out of the dough on a plastic sheet and flatten it by hand.
• Fry in oil until it becomes golden brown on both sides

(By:Santhosh Mohanan)

Gulab Jamun


• 1 cup All Purpose Flour
• 2 pinch Soda Powder
• 100 gms Ghee
• 3/4 Liter Milk
• 6 Cardamoms (crushed)
• 1 tbsp Sugar
• 1 tsp Rose Essence
• 2 Pinch Saffron

For Syrup

• 3 cups Sugar
• 3 cups Water
How to make Gulab Jamun:
• Boil the milk till it reduces to half cup.
• Cool and add soda powder and 1tbsp sugar.
• Mix properly and make it smooth.
• Slowly add flour and prepare a fine dough. Leave it for an hour.
• Apply little ghee on the palms.
• Make small balls from the prepared mixture.
• Pour ghee in a pan and heat. Fry the balls in ghee on a low flame.
• Boil water with equal amount of sugar. Also add cardamom and saffron.
• Filter and add rose essence to it.
• Put the fried balls in this solution.
• Remove after 3-4 hours.
• Gulab Jamun is ready to serve.

(By:Santhosh Mohanan)


1 cup gram flour(besan)
1 cup sugar
1 cup ghee

Heat 1 tea spn ghee and add gram flour.
On a medium flame, fry till nice aroma comes out of it and it turns slightly brownish. Take care not to burn, it burns easily, so make sure to keep stirring it. Take it out on a plate and keep aside.
Mix sugar with 1/2 cup water and bring it to boil, keep mixing with a spoon.
When it is boiling, and you can see rapid boiling, add the fried four and mix (do not wait till it forms syrup).
Now add 1 tbl spn ghee at a time, keep mixing all the time. When all ghee is done, keep mixing continuously. If you stop mixing for a min, you will see the mixture has lots of air in it and when you start mixing again, the air goes off.
When the mixture starts leaving edges and looks a bit dry pour it into a greased plate and flatten immediately
Keep the plate tilted at an angle, this way, all the extra ghee comes out of the Mysore pak and you get very dry pieces. Cut into desired shapes.
PS: These are some very important notes to keep in mind
- If the flour remains half fried(roasted), it gives a different taste. So make sure not to skip the first step of frying/roasting it well.
- The plate where you pour the mixture should be greased with ghee and kept ready before you even start heating the water because you cannot spend time on greasing it when the mixture is ready to be poured. You have to work very fast at this point.
- Always keep the plate at an angle to remove extra ghee.
- Never try to make this dish on a high flame, it gets burnt very easily, so start with a cool, patient mind .
- Cut into pieces when it is still warm. When it is completely cooled, it crumbles very easily.

(By:Asha Iyer)

Kaju Pista Roll

Kaju Roll Ingredients:
Cashew nuts 100 gms
Sugar ½ cup
Butter 25 gms
milk for making the paste


Soak the cashew in warm water for 2 to 3 hours. Wash them and grind it into smooth paste with milk. Keep aside. Dissolve sugar in ¼ cup water and prepare syrup one string consistency. Now add butter and cashew paste. Cook it on medium flame (medium in MW) stirring continuously. Cool it.

Pistal Roll Ingredients:

Pista nuts 100 gms
Sugar ½ cup
Butter 25 gms
milk for making the paste

Soak the pistachios in warm water for 2 hours. Drain and peel the skin and grind them in fine paste by adding little milk. Keep aside. Dissolve sugar in ¼ cup water and prepare syrup one string consistency. Now add butter and pista paste. Cook it on medium flame (medium in MW) stirring continuously. Cool it.

Preparing the roll:
Make the pista roll and divide into two equal parts and shape each portion into a cylindrical roll of 100 cm. Make the cashew roll as specified above and divide it into two equal parts. Roll our each portion with the help of greased rolling pin on a butter sheet. Place one portion of Pista rolls on one sheet and roll it tightly. Cut into 2” length rolls. Dip the edge on pista powder. You can roll into silver paper for decoration.

 (By:Asha Iyer)

Godhumba halwa


Broken wheat: 1 tumbler
Sugar: 3 tumblers
Ghee: One-and-a-half tumblers
Roasted cashew nut: a handful
Hot water: a couple of tumblers


Soak the wheat for four hours and grind coarsely. Add water and sieve. Repeat till the wheat milk has been extracted. Let it stand overnight. The next morning, decant the water on top of the extracted milk. You'll be left with about a tumbler of thick wheat milk.

Make sugar syrup with water in a thick-bottomed pan. Once it comes to a boil, add the wheat milk and stir. Add some hot water and continue stirring.

Ten minutes later, add some ghee and stir till the mixture leaves the sides of the pan.

Add more ghee, a pinch of orange food colour and powdered cardamom. Once the mixture turns semi-solid, add a couple of drops of lime juice. Pour onto a plate greased with ghee and garnish with cashew.

After half an hour, cut it into pieces and serve.

(By : Majid Hussain)


The dish can well be called the emperor of Deepavali sweets, for its rich taste. It is more in the genre of halwa. “It is popular in the delta region particularly in the Thiruvaiyaru , Tanjore area. It just melts in your mouth and the taste lingers on,”

What goes in:

Green gram (moong dal): 500 gm; Milk powder, maida and wheat flour: 200 gm each;

Sugar: One kg; Kesar powder: (for colouring); Ghee: 750 gm; Cashew nuts: Five to 20

How to make:

Roast wheat and maida flour in little ghee till it turns light brown and kept it aside. Prepare sugar syrup and keep it ready. Steam-cook the moong dal and mash it well. Transfer the moong dal, roasted wheat and maida flour in a thick vessel and pour little ghee. Now add the sugar syrup, ghee and stir continuously till the ghee melts. At this stage add milk powder and kesar powder. The mixture now starts to thicken. Cook well until the mixture reaches the consistency of tomato puree. Roast the cashew nuts in ghee and garnish the dish.

(By :Majid Hussain)

Black Halwa


1/2 kg all-purpose flour (maida)
1 3/4 kg molasses
10 cups coconut, grated (3 big coconuts)
1/4 kg ghee
125 g cashew nuts, finely cut
1/2 cup sugar
1/4 teaspoon cardamom powder
1/4 teaspoon nutmeg
2 drops rose essence (optional)


Add 2 cups of water to the flour and knead well to make soft dough.
Add another 18 cups of water to the dough and make a loose batter.
Strain the batter and keep aside for a few hours.
Drain off the clear water from the top.
Melt molasses in 3 cups of water.
Strain and keep aside.
Extract milk from the grated coconut, adding 6 cups of water.
Keep aside.
Pour the flour batter, molasses syrup and the coconut milk into a pan.
The consistency of the mixture should be like that of fresh milk.
Boil the mixture stirring constantly.
When it is quite thick, add half the ghee and continue to stir.
Add ghee in small quantities now and then until the mixture is almost one lump.
Now add nutmeg and cardamom powder and also 1/2 the cashewnuts.
Stir well and remove from flame when the ghee leaves the sides.
Spread the halwa on a greased tray.
Sprinkle cashew nuts on top.
Cut into desired shapes when cool.

(By:Santhosh Mohanan)

Besan Laddoo

• 4 cups Besan
• 2 cups Powdered Sugar
• 2 cups Ghee
• 2 tsp Elaichi Powder
• 4-6 Drops Saffron Color How to make Besan Laddoo
• Mix the sugar and saffron color together. Leave it aside.
• Melt ghee in a kadhai and cook the besan over low flame.
• Stir continuously till the besan becomes light brown in color.
• Mix the elaichi powder and again stir.
• Remove from the flame and pour it on a thali. Let it cool slightly.
• Now mix this with powdered sugar.
• Divide it into equal parts and give the shape of laddus.
• Besan Laddoo is ready.

(By :Santhosh Mohanan)

Padavalanga/Snake Gourd poriyal and Fish Curry


Snake gourd/ Pudalangai - 2 sliced thin
Mustard Seeds - 1 tsp
Urid Dal - 1 tsp
Red Chillies - 5
Sambar Powder - 1 tsp [optional]
Onion (medium size) - 1 chopped
Curry leaves few
Oil - 1 tblspn
Salt to taste
Shredded coconut - 3 tblspn [optional]


Wash gourd and peel/scrape the outer skin with a knife. Cut lengthwise to scoop out seeds [they are not edible] and slice it thin as shown above.
Heat oil in a pan and put mustard seeds and let it crackle. Add urid dal, curry leaves, red chilles, onion in the same order and saute it till it turns light golden brown in color.
Add sliced gourd pieces, salt, sambar powder and mix everything; close the pan with a lid and let it cook in low-medium heat. You might want to add some shredded coconut.



Kaduku manga (even very small) – 7-8 nos deseeded
Salt - as per taste
Green chillies - 2
Curd - 1 cup
Scraped coconut - 2 teaspoons
Mustard seeds - 1/2 tsp.
METHOD: In a mixie, grind the green chillies, salt and scraped coconut,/4th tea spoon mustard seeds and the kaduku mangai and give it a whip. Transfer it to a bowl and add the curd . Mix well. Season it with the balance mustard seeds.

(By:Asha Iyer)



Chick peas – 500 gms
Onion -2nos (medium size-finely chopped)
Ginger paste – ½ table spoon
Garlic paste – 1 table spoon
Oil/Ghee- 2 table spoon ( I used coconut oil)
Choley masala powder- 3 table spoon
(I used Mehran Choley masala from Union Co-op, Dhs. 2/- pkt)
Tomato- 2 nos (medium size)
Salt to taste

Soak chick peas overnight in salty warm water or 10hrs .Pressure cook chick peas with 1 table spoon masala powder,salt and enough water till they become soft (you can add two tea bags if you want in choley in drak brown colour)

Heat the Pan first and put Oil in Pan. Add chopped Onions and add a pinch of Salt and fry till they turn brown. Add ginger garlic paste and sauté for another 2mnts, add masala powder again fry for some time, Add tomatoes and fry till the oil leaves from the sides.

Add boiled chick peas into the Pan without water and stir so that it gets mixed up well. Add the same water which was left in pressure cooker while boiling. Make a salt test now, then Cook the chick peas with gravy for 8-12 min’s till gravy dries. Garnish with Coriander Leaves and green chilly .Serve with Puri, Chapati or Rice.

(By:Sammy Nathan)

Vendekka/Bindi Tomato Fry


1) Vendakka – 250 gm
2) Green chilly – 4-5
3) Big Onion- Medium size- 2
5)Ginger-small piece
6) Salt- to taste
5) Curry Leaves- As required


Smear green chilly,onion and sliced ginger using hands, take a pan and put 3-table spoon of oil and add the mix and cook until it becomes soft and the oil starts to leave.Then add bindi and tomato.Let it become fry in a medium flame.Add curry leaves and remove it from the flame and enjoy.

(By:Geethu Elsa Mathews)

Kumbalanga Moru curry

Kumbalanga – 250gms (Chena or Pacha Nenthrakkaya)
Green chilly – 3
Grated coconut – 1/2 cup
Curd (thick) – 1 cup
Cumin seeds(jeera) – 1/4 tsp
Red chilly powder – 1/4 tsp
Turmeric powder – 1/2 tsp
Mustard seeds- 1/4 tsp
Dry red chilly – 2
Uluva) – 1/4 tsp
Curry leaves

Cut kumbalangao into medium pieces and cook with little turmeric powder,red chilly powder,salt and water.
Grind grated coconut with jeera,curry leaves, green chilly to a fine paste.
Add beaten curd to cooked kumbalam and stir well to avoid curdling.
Once it becomes thick in consistency add coconut paste to it and boil for 2-3 mins.Remove from fire.
Heat oil in a pan .splutter mustard seeds,dry chilly and uluva and add it to the curry.
Garnish with curry leaves.

(By:Sammy Nathan)

Moru Kachiyathu

1. Thick Yogurt – 2 cups
2. Water – 1 cup
3. Salt – to taste
4. Turmeric Powder – a pinch
Blend all the above ingredients and keep it aside.
1. Finely sliced Shallots – 5 or 6
2. Slit Green Chilies – 3
3. Red Chilies – 3
4. Curry Leaves –
5. Finely Sliced Ginger – 1 tsp
6. Turmeric - A pinch
7. Uluva – A pinch
8. Jeera powder – 1/4 tsp
9. Oil – 1 tbsp
10. Mustard – 1/2 tsp Preparation
Heat oil in a deep pan and splutter mustard seeds.
Saute shallots, green chilies, red chilies, ginger
and curry leaves for 2 minutes.
Add a pinch of turmeric, jeerakam and fenugreek.
Stir for a minute and keep the seasoning aside.
Reduce heat and add the blended curd mixture
to the same pan, stirring continuously.
Keep on stirring till it becomes warm.
Never allow it to boil. Add more salt if required.
Pour the prepared seasoning over the buttermilk
and remove from flame.
Stir for a few more minutes allowing it to cool.

(By: Sammy Nathan)

Mushroom Manchurian- Dry


Ingredients for marinating the Mushroom

1) Mushroom – 350 gm (Cleaned and cut in to pieces)
2) Red chilli powder – ½ tea spoon
3) White pepper powder – ½ tea spoon
4) Soya Sauce – 1 tea spoon.
5) Oyster sauce – 1 tea spoon
6) Garlic powder – 3/4 tea spoon
7) White pepper – ½ tea spoon8) Egg- 1
9) Corn flour – 2 table spoon10) White vinegar – 1 ½ tea spoon
11) Salt – As required

Marinate the mushroom using the above ingredients and keep it for 30 minutes and deep fry the mushrooms and keep aside.
For Gravy

1) Vegetable oil – As required
2) Big Onion – 1 (cut in to cubes)
3) Ginger – 1 inch – 1 piece (chopped)
4) Garlic- 5-6 pieces (chopped)
5) Green chilly – 3-4 (Chopped)
6) Spring Onion- As required
7) Celery – 1 leaf
8) Capsicum – 1 (small)
9) Soya sauce – 1 tea spoon
10) Oyster sauce – 1 tea spoon
11) white pepper – ½ tea spoon
12) Tomato sauce – 1 tea spoon
13) Corn flour – 1tea spoon
14) Salt – (you will get enough salt from the sauce itself……so be careful)

Heat oil in a pan and add garlic, ginger and sauté for 1 minute, then add big onion and sauté until it turns slightly golden then add green chilly, capsicum and celery one by one sauté for few seconds then make a paste of 9-14 ingredients in ½ cup of water and let it boil for 2-3 seconds, then immediately add the fried mushrooms and cook for few seconds in medium flame till mushrooms are well coated with the gravy. Remove from fire and put in a serving dish and garnish with chopped spring onions

(By:Geethu Elsa Mathews)

Mushroom Thoran

1) Mushroom ( cut in to lengthwise very thinly)
2) Onion- 1 no. ( thinly sliced)
3) Fresh Grated coconut – ½ cup
4) Green chilly – 3-4 nos ( chopped)
5) Salt – To taste
6)turmeric powder-little
7) Oil – 1 table spoon
8) Mustard Seeds – ½ teaspoon
9) Curry leaves - few


Mix well the ingredients 1- 6 using your hands. Take a non stick pan heat oil then splutter mustard seeds and add the potato mix then cover the pan and cook in a low heat for about 5-6 minutes. Open the cover and stir fry for another few seconds

(By:Geethu Elsa Mathews )

Yam /Chena Thoran

1}yam/ chena-250gm[chopped]
2}coconut scrapped-1 cup
3}green chilly-3or 4
5}garlic-1 clove
6}turmeric powder-2 pinch
7}whole red chilly-2
8}mustard seeds..1tsp
9}chopped shallots-4nos
10}salt-to taste
11}oil-1 tbsp
12}curry leaves

Heat oil in a pan and splutter the mustard seeds then add broken dry chilly, chopped shallots and curry leaves one by one and sauté until the shallot becomes transparent. Then add the coconut mix and sauté until the raw smell out. Then add chopped yam/chena & enough salt then mix well, cook with out water in a very slow fire for about 5 minutes. Then open the cover and mix well ...your chena thoran is ready....

(By:Geethu Elsa Mathews)

Brinjal Rice (Dinner Special)

• 320 gm Rice (half boiled)
• 1/2 tsp Mustard Seeds
• 1 strand Curry Leaves
• 5 Brinjals (Eggplants)(chopped)
• 3 Green Chilies (finely sliced)
• ½ tsp Turmeric Powder
• 1 tbsp Lemon Juice
• 3 tsp Vegetable Oil
• Salt (to taste)

How to make Brinjal Rice:

• Place a pan on medium flame and pour oil into it.
• Add mustard seeds and curry leaves, fry for a minute.
• Put in the brinjals and green chilies, and stir-fry for 10 minutes.
• Add salt and turmeric powder. Mix well.
• Blend in the half boiled rice and stir gently.
• Cook for another 5 minutes.
• Pour in the lemon juice, stir, and remove the pan from the flame.


Best serve it with rasam, curd and dal.

(By:Santhosh Mohanan)

Tomato Rasam


• 1 kg Tomatoes
• 1/2 tsp Chilli Powder
• 1/4 tsp Asafoetida
• 3 tbsp Tamarind Water
• 2 Pinches Turmeric Powder
• 1 tsp Lemon Juice
• Salt to taste
Make masala powder of:

• 1-1/2 tsp Coriander seeds
• 1 tsp Cumin seeds
• 8 Peppercorns

How to make Tomato Rasam

• Roast the peppercorns, coriander seeds and cumin seeds for a minute.
• Grind them into a masala powder.
• Chop the tomatoes into halves and put in 8 glasses of boiling water.
• Mix the remaining ingredients and masala powder.
• Boil again for 10 minutes.
• Squeeze the tomatoes with the help of a spoon.
• Boil for another 10 minutes.
• Tomato Rasam is ready. Garnish it with chopped coriander.

(By:Santhosh Mohanan)

Lentil ball sambhar(paruppu urunda sambar)

This was a popular version of sambhar until a few years ago. It is an easy-to-make dish and tastes wonderful with plain rice and a dash of ghee. It is also goes very well with chapattis, upma and pongal.

What you need

For the lentil balls

Toor Dal - 3/4 cup

Channa Dal - 1/4 cup

Red chillies - 6

Asafoetida - 1/2 tsp

Mustard - 1 tsp

Salt - to taste

For the sambhar

Tamarind juice – 3 cups (extracted from a lemon-sized ball)

Sambhar powder - 2 tbsp

Asafoetida - 1 tsp

Salt - to taste

Mustard - 1 tsp

Oil - as required

Cooking instructions

Soak the dals for an hour. Wash and drain the water.

Grind the red chillies, dals and salt into a coarse paste.

Heat two tsp of oil in a heavy kadai, add the mustard and when it sputters, add the asafoetida and the dal paste. Stir and cook till the paste becomes a semi-solid, pliable mass. Allow the mass to cool. Roll the dough into lemon-sized balls.

Meantime prepare the sambhar. In a wide kadai, heat oil and add the mustard. When it sputters, add the asafoetida and after a few seconds, add the sambhar powder. Heat for just one or two minutes and then add the tamarind extract and salt. Boil till the raw smell of the tamarind and the sambhar powder disappears. Then add the lentil balls gently without breaking them. Lower the flame and let the sambhar boil gently for ten minutes. Switch off the flame and cover with a lid. The lentil ball sambhar is ready.

(By:Majid Hussain)

Kada chakka/Seema chakka/Bread fruit Thoran


1)Kada chakka –1 ( chopped according to your likings)
2) Fresh grated coconut – 2-3 table spoon
3) Green Chilly – 2-3 Green Chilly( chopped)
4) Garlic clove – 1 no ( chopped)
5) Cumin seeds – 1 pinch
6) Turmeric powder – 1 pinc
7) Black gram ( uzhunnu parippu or plain matta rice) – 2 table spoon
8) Mustard seeds – ½ teaspoon
9)Red chilly-2
10) Oil – 1- 2 table spoon
11) Curry leaves – As required.


Pulse 2-6 ingredients 1-2 times using a blender. Heat oil in a pan pop up mustard seeds add uzhunnu parippu or raw rice until it turns a slight golden colour then add kadachakka and cook for few minutes with out water then add the coconut mixture and cook again for about 1-2 minutes and stir well add curry leaves.

(By:Geethu Elsa Mathew)


പച്ചരി ..... 1 ഗ്ലാസ്‌
ഉഴുന്ന് ..ഒരു പിടി
തേങ്ങ ചിരകിയത് ..1 /2 ഗ്ലാസ്‌
യിഎസ്റ്റ് ...ആവശ്യത്തിനു
ഉപ്പു ...ആവശ്യത്തിനു
പഞ്ചസാര --2 -3 tsp
ചോറ്..... ഒരു പിടി

പച്ചരിയും ഉഴുന്നും കുതിരാന്‍ വെക്കുക. 3 -4 മണികൂര്‍ കഴിഞ്ഞു അരക്കുക. കൂടെ തേങ്ങയും ചോറും പഞ്ചസാരയും ചേര്‍ത്ത് അരകണം.യിഎസ്റ്റ് ഉം ഉപ്പും ചേര്‍ത്ത് ഇളക്കി വെക്കണം...രാവിലെ ആകുമ്പോള്‍ പുളിക്കും. അപ്പോള്‍ അപ്പച്ചട്ടയില്‍ ഒഴിച്ച് അപ്പം ചുട്ടു എടുക്കാം..കൂടെ കറിയായി കടല കറി യോ മുട്ട കറിയോ ചേര്‍ത്ത് കഴിക്കാം.

 (By :Chattambi Kalyani)

ഒരോട്ടി അട (OROTTY ADA)

ഇത് എളുപന്നു ഉണ്ടാക്കാവുന്ന ഒരു (bachelor special ) ഐറ്റം ആണ് . ഇതിനു പ്രത്യേകിച്ചു പേര് ഒന്നും ഇല്ല. അടുത്ത തവണ ഉണ്ടാക്കുമ്പോള്‍ ഫോട്ടോ എടുത്തു ഇടമേ

ആവശ്യമായ സാധനങ്ങള്‍

ആട്ട - 250 ഗം
ചെറിയ ഉള്ളി 3 എണ്ണം
പച്ചമുളക് - 1
തേങ്ങ - അല്പം
ജീരകം - ഒരു നുള്ള്
ഏലക്ക 2 എണ്ണം
പഴം - 1
ഉപ്പു ആവശ്യത്തിനു

തയ്യാറാകുന വിധം
ചെറിയ ഉള്ളി , പച്ചമുളക് , എന്നിവ ചെറുതായി അറിഞ്ഞു , പഴവം നന്നായി ഉടച്ചു , ആട്ട മാവും, ചെറുതായി ഇടിച്ച ഏലക്ക , ജീരകം എന്നിവയും ഉപ്പും , ആവശ്യത്തിനു വെള്ളവും ചേര്‍ത്ത് കുഴക്കുക. അദികം വെള്ളം വേണ്ട , അട ഉണ്ടാക്കാന്‍ പകത്തിലെ വെള്ളം ആകവൂ. ടോസ കല്ല്‌ ചൂടാക്കി എന്നാ പുരട്ടി (നെയ്യ് ആണെങ്കില്‍ ടേസ്റ്റ് കൂടും ) മാവു പരത്തി തിരിച്ചും മറിച്ചും ഇട്ടു വേവിച്ചെടുക്കുക , ചൂടോടെ കഴിക്കാം

(By : Santhosh Mohanan)

Akki Rotti


• 2 cups Akki Hittu (Rice flour)
• 4 Green Chilies (Chopped)
• 1/2 cup Onion (Chopped)
• Asafoetida (hing) (pinch)
• ½ cup Fresh Coconut (grated)
• 1 tsp Chili Powder
• 2 tbs Coriander Leaves (Chopped)
• ½ tsp Turmeric Powder
• 1tsp Jeera (Cumin Seeds)
• Oil (for roasting)
• Salt (to taste)

How to make Akki Rotti

• First mix all the ingredients adding little oil in mildly warm water.
• Knead the ingredients well and make soft dough.
• Apply little oil on the hand and make small lemon sized balls.
• Pat the dough to thick roti (like pizza base).
• Put the prepared roti on the preheated pan.
• Put oil on the sides of roti and also on the roti.
• Cook roti well on both sides till it turns golden brown in color.
• Mouth watering hot akki roti is ready to be served.

(By:Santhosh Mohanan)

Kaanjeevaram Iddli


• 1 cup Rice
• 1 cup Urad Dal
• 1/2 tsp Pepper
• 1/2 tsp Jeera
• 1/2 cup Coconut
• 2 tbsp Oil
• 1/2 tsp Channa Dal
• A pinch of Hing
• A pinch of Turmeric
• 3/4 tsp Salt
• Green Chilli
• 1/2 inch Ginger
• A few Curry leaves

How to make Kanjeevaram Idli

• Soak the rice and urad dal in water for a few hours. Then, wash and grind into a coarse batter adding enough water. Keep it to ferment overnight.
• In the next morning, heat oil in a pan and add the rest of the ingredients, fry a bit, and then mix into the batter along with the salt. The batter will be thick.
• After that, steam in idli moulds or greased plate for almost 10-20 minutes.
• Serve hot with tomato chutney or sambhar.

(By:Santhosh Mohanan)

Masala Dosa


• 2-1/2 cup Uncooked Rice
• 1 cup Urad dal (whole)
• 2 tsp Fenugreek Seeds
• Salt to taste
• 2 tbsp Oil for cooking

For Masala:

• 3 Boiled potatoes (peeled and chopped)
• 1 Onion (chopped)
• 2 Chillies (chopped)
• 1 tsp Tumeric Powder
• 1 tsp Chana dal
• 1/2 tsp Mustard seeds
• Salt to taste
How to make Masala Dosa:
• Wash and soak urad dal, long grain rice and fenugreek seeds separately for at least 6 hours in water.
• Now grind them together by adding requisite amount of water to make a fine paste.
• Add salt and set the mixture aside for fermentation for a day.
• Saute onions, mustard seeds, chana dal and chilli in a pan with oil.
• Add chopped potatoes, tumeric and salt and stir continuously.
• Cook it for a few minutes.
• Pour a ladle of the batter on a non-stick pan and give it a circular shape.
• Drop little oil around it and turn over when bubbling appears.
• Fill in the center of dosa with a spoonful of masala and fold it.
• Masala dosa is ready.
• Serve it hot with sambhar and freshly prepared coconut chutney

(By:Santhosh Mohanan)

Kerala Fish Curry


Fish - 500gm
Ginger-cut into thin strips- 3 tsp
Garlic cut into thin strips- 3 tsp
Chilly powder- 2 tbp
Turmeric powder- 1/2 tsp
Kukum[kudampuli]- 3-5
Green chilly - 4
Curry leaves
Mustard- 1/3 tsp
Fenugreek- 1/2 tsp
Oil- 3 tsp
Salt to taste

Cut and clean the fish and keep aside. Soak Kukum in water.
Make a paste of chilly powder and turmeric and keep it aside.

In a manchatti or earthen cooking vessel heat oil. Add mustard followed by fenugreek seeds and them allow to splutter. Add in the diced garlic, ginger, green chillies . Roast it in a slow flame till the nice aroma comes out of the ginger and garlic. Add the paste , mix well and fry again . This is very important part of the cooking. The paste should be roasted in low flame till the oil separates. It is this which brings in the rich red color to the curry. Add salt, kukum and hot water and allow it to boil. Add fish pieces and cook it in a medium flame for three minutes and then in a low flame. It is said that it is best to cook the fish without the lid on in low flame as it will add to its rich color and taste. Rotate the pan occasionally and do not stir using a spoon. Finally add some curry leaves and pour on top coconut oil.

(By:Geethu Elsa Mathews)

Bulchan- A Burmese recipe

...dedicated to my mom 
1]Dry fish-250 gm [fleshy with bones]
2]Garlic pods-100 gm
3]Red chilly-20
4] coconut oil-3tbsp

Soak the dry fish in water for 15 mts,clean well and don't remove the bones.Strain the fish and crush it. Keep aside.
Soak the red chilly in little water for 10 mts.Crush the chilly and garlic separate and keep aside.

In the pan add coconut oil and then saut crushed garlic pods until it becomes slight brown,then add crushed chilly and finally the crushed dry fish.Saute it in a low flame until the fish becomes crispy. Let it cool.put in a bottle and can use for months..

(By:Geethu Elsa Mathews)

Fish Coconut Fry and Chammanthy

Ingredients Fish[cut and cleaned]-500gm

1) To marinate the fish
Turmeric powder- 1/3 tsp
Pepper powder- 1/3 tsp
Chilly powder- 1 tsp
Ginger garlic paste- 1 1/2 tsp
Lemon juice- 1 tsp
Salt to taste
Coconut oil for frying
Onion sliced- 1 medium
Green chilly -1
sliced ginger- 1 tsp
Coconut shredded- 3 tsp
Fennel powder- 1/2 tsp
Coriander leaves- a little Method Mix all ingredients listed under to marinate the fish into a paste and apply over the fish pieces and set aside for ten minutes. Fry the fish till it is done and drain the excess oil and keep aside. In the pan add two tsps of oil(use the same oil used to fry fish drain off the excess oil) add onions, sliced ginger and green chilly and saute till changes color. Add coconut and continue to fry till onions and coconut turns golden brown. Add fennel powder, a pinch of chilly powder and coriander leaves. Add the fried fish and gently toss till all the fish is coated with the masala.

(By:Geethu Elsa Mathews)

Hyderabadi Biriyani


• ½ kg Basmati Rice (semi-cooked)
• 1 kg Boneless Meat (washed and chopped into square pieces)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 4-6 Green Chilli
• 2 Big Onions (sliced)
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)
• 2 pinch Saffron
• 1-2 Cinnamon
• 2-3 pods Cardamom
• 2-3 drops Saffron Color
• 1-2 pods Clove
• 2 cup Oil
• Salt to taste
• 2 tsp Ghee

How to make Hyderabadi Biryani

• Smear the pieces of meat with ginger-garlic paste.
• Keep them to marinate for an hour.
• In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown.
• Let the onions cool down and crush them.
• Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat.
• Leave the meat as it is for 1 hour.
• Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
• Now spread a layer of semi-cooked rice in a heavy bottomed vessel.
• Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
• Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.
• Now add the aromatic water in a circular motion over the rice layer.
• Now tightly cover the vessel with a lid. Keep it on a low flame.
• Remove the vessel from the flame exactly after 15 minutes.
• Hyderabadi Biryani is ready to eat. Serve hot.

(By:Santhosh Mohanan)

Chicken Kebab


• 230 g Chicken
• 1 small bunch of Coriander Leaves (chopped)
• 1 small bunch of Mint Leaves (chopped)
• 1 tbsp Coriander Powder
• 1 tsp Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp White Pepper Powder
• 1½ tbsp roasted Bread Crumbs
• Salt (to taste)
• Oil (for frying)

How to make Chicken Kebab

• Combine all the ingredients in a large mixing bowl and blend well.
• Shape the mixture into oval cutlets.
• Heat oil in a pan and deep fry the cutlets.
• Serve hot with chili sauce.

(By:Santhosh Mohanan)

Chettinad Chicken Curry

• Roast Without Oil And Grind To Paste
• 1 tsp Whole Black Pepper
• 7 Red Chilies
• 1 tsp Khus Khus
• 1 tsp Fennel Seeds
• 1/2 tsp Cumin Seeds
• 1 tsp Coriander Seeds
• 2 Cardamoms
• 3-4 Cloves
• 1 inch piece Cinnamon
• 5-6 Curry Leaves (optional)
• 2-3 tsp Coconut Powder

Other Ingredients

• 1 kg Chicken
• 2 Medium Onions, finely chopped
• 1-2 Medium Tomatoes, finely chopped
• 2 tsp Ginger Garlic Paste
• 1 tsp Lemon Juice
• Curry Leaves, for garnishing
• Coriander Leaves, to taste
How to make Chettinad Chicken Curry:
• Heat oil in a pan and fry onions in it. When it becomes brown in color, add curry leaves, tomato and ginger-garlic paste. Fry well.
• When it is fried well and becomes like a paste, put chicken in it.
• Now, put salt and the ground masala, lemon juice, 2 cups water and cook it in pressure cooker. Allow one whistle making sure that the chicken is tender.
• When done, transfer it to the pan, sprinkle coriander leaves over it and cook it for 5 minutes.
• Serve it with steamed white rice.

(By:Santhosh Mohanan)

Coconut Fish Curry


• 2 Onions (finely grinned)
• 50 gm Garlic paste
• 20 gm Coriander Powder (Dhania)
• 10 Red Chilies
• 4 Kokams (finely grinned)
• 1 cup Coconut Milk
• 500 gm Fish large (sliced)
• Oil

How to make Coconut Fish Curry:

• In a medium heat flame, place heavy bottomed saucepan and pour oil into it.
• Lower the flame when the oil boils then add the onions.
• Stir till it turns golden brown then next add the other spices one by one.
• Five minutes after stirring add the coconut milk to it.
• Add water to it after 10 minutes then boil it for two minutes after mixing salt to it.
• In the hot spicy liquid,add the fish then lower the flame and seal the saucepan.
• For ten minutes,allow it to simmer or when cooked then add the kokam.
• Cook it till the gravy becomes little dry.

(By:Santhosh Mohanan)


• 1 kg Goat meat
• 3 Large onions, finely chopped
• 3 tsp Coriander powder
• 2 tsp Cumin powder
• 2 tsp Garam masala
• 1/2 tsp Turmeric powder
• 2 tbsp Garlic paste
• 2 tbsp Ginger paste
• Salt to taste
• 3 tbsp Vegetable oil
• 1-1/2 cups water
• Coriander leaves, for garnishing

Preparation Method

• Separate chopped onions into 2 portions - roughly 2/3 and 1/3 of the whole.
• Heat oil in a large pan, on medium flame, and add the first lot of onions - the 2/3 portion.
• Fry till golden-brown.
• Add the meat and fry till browned.
• Add all the powdered spices and fry for 2-3 minutes. Add salt to taste.
• Add the remaining 1/3 portion of chopped onion, ginger and garlic pastes and mix well.
• Add water, stir and bring to a boil.
• Reduce flame to simmer and cook till the meat is tender.
• Garnish with coriander leaves.
• Gosht Dopiaza is ready.

(By :Santhosh Mohanan)

Chettinad Mutton Gravy

1/2kg Mutton pieces with bones
20nos Shallots (chopped)
2nos Tomatoes(chopped)
10nos Garlic pods
1tbsp Ginger garlic paste
1tbsp Coriander powder
1tbsp Lemon juice
1/2tsp Turmeric powder
2tbsp Coriander leaves (for garnishing)

For Fresh Masala:

2tbsp Coriander seeds
8nos Dry red chillies
1tsp Fennel seeds
1no Cinnamon stick
2nos Cloves
2nos Cardamom seeds

For Coconut Paste:

1/4cup Coconut (grated)
1tsp Poppy seeds
1tsp Fennel seeds

For Seasoning:

2nos Cinnamon sticks
2nos Cloves
2nos Cardamoms
1tsp Fennel seeds
2nos Bay leaves
Curry leaves

Heat a cooker and add enough oil, fry all the ingredients from the list 'for seasoning', meanwhile dry roast all the ingredients for 'masala' and grind as fine paste with enough water..once the whole spices get ftried add the ginger garlic paste and stir for few add the chopped onions, garlic, tomatoes one by one and saute until the veggies get cooked..Add the mutton pieces with turmeric powder to the cooked and saute for few minutes until the mutton pieces release some water..add the freshly grounded paste and coriander powder, mix everything well..add enough water and pressure cook the meat for three whistles..put off the stove..Grind the ingredients given for making the coconut paste and keep aside..

Once the pressure get released,open the cooker and add the grinded coconut paste, cook for few minutes, add enough water for the gravy, or coriander powder in case the gravy looks watery and cook for few minutes, finally put off the stove and add the lemon juice..Garnish the gravy with coriander leaves.

(By :Majid Hussain)

Chicken Liver Fry

Chicken liver- 500 gm
Shallots thinly sliced- 10- 12
Garlic crushed- 4 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 tsp
Pepper powder- 1 1/2 tsp
Garam Masala - 1 tsp
salt to taste
oil- 2 tsp
Coconut oil- 1 tsp/ butter 1/2 tsp
curry leaves


In a heavy bottom pan add oil and first add in curry leaves and when a nice aroma comes add garlic and saute for a few seconds. Now add chopped shallots and fry till golden brown. Mix all the dry powders and spices and make a paste by adding two to three tsps of water. Add this and fry till oil separates. In goes the liver pieces and gently coat with the masalas. Pour in 1/3 cup of water ( do not add more water and do not will become rubbery) and close the lid. Cook in medium for about five to six minutes till all the water has evaporated. Finally add coconut oil and fresh curry leaves and dry roast it in medium heat till browned up and all the water has evaporated and the skin tightening a bit. Serve warm.

(By:Geethu Elsa Mathews)

Chicken Kumbalanga (popular in Trichur).

to pressure cook

Chicken - 1/2kg
Chilli Powder - 2tsp
Turmeric Powder -1/2tsp
Onion - 1big (thinly sliced)
Ginger -1big piece (chopped)
Garlic -2flakes (chopped)
Tomato-1 (cut into medium pieces)
Curry leaves

kumbalanga - 1/2 Kg -

to grind after dry roasting.
Coconut - 1 tbsp
Coriender Powder - 2 tsp
Cloves - 3
Cinnamon -1
Cardamom - 3
Peppercorns - 3
Ginger - 1 piece
Shallots - 2-3
Garlic - 3-4flakes
Fennel seeds - 1 tsp
Poppy seeds - 1 tsp
Cashewnut - 5

Water - 1 cup
Coconut milk - 1 cup (1st extract)
Onion - 1/2 (thinly sliced)
Ginger - 1 small piece (chopped)
Coconut oil - 1 tbsp
Salt to taste

Cook chicken, chilli powder, turmeric powder, onion sliced, ginger and garlic paste curry leaves together in a pressure cooker.
cook kumbalanga seperate (not over cook)

Coconut, Coriander Powder,Cloves,Cinnamon,Cardamom, Pepper,Ginger,Shallots,Garlic,Fennel seeds, Poppy seeds (opetional)Cashewnut dry roast in pan and grind it into a fine paste by adding enough water.

Add the grounded paste into the cooked chicken and mix well until it starts to boil.
At this stage, add water, salt and bring it to boil. Let it simmer for few minutes.
Once the desired consistency has reached, add coconut milk.As soon as the gravy starts to boil, switch off the flame.

Heat the coconut oil in another small pan and fry the onion and ginger until it turns golden brown. Immediately transfer this to the gravy and close the lid for 2-3 mins.

(By:Sammy Nathan)

Butter Chicken

• 450 gm Boneless Chicken
• 2 tbsp Butter
• 2 tsp Lemon Juice
• ¼ cup Plain Yoghurt
• ½ cup Cream
• 2 tbsp Peanut Oil
• 1 White Onion (chopped)
• 1 cup Tomato Puree
• 1-¼ tsp Cayenne Pepper
• 1 pinch Salt
• 1 tsp Chili Powder
• 1 tsp Cumin (Ground)
• 1 Bay Leaf
• 1 pinch Black Pepper
• 1 tbsp Ginger-Garlic Paste
• 1 tbsp Cornstarch
• 2 tsp Garam Masala
• Water as required

How to make Butter Chicken:
• Heat 1 tbsp peanut oil in a large saucepan over medium heat.
• Saute white onion until it becomes soft and translucent.
• Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute.
• Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently.
• Add cream and yoghurt into the same pan and mix them well.
• Reduce heat to low and cook sauce for 10 minutes.
• Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat.
• Heat oil (1tbsp) in a large heavy frying pan over medium heat.
• Cut the Chicken to bite-size pieces and wash it well.
• Cook chicken pieces until it gets slightly brown (for about 10 minutes).
• Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne.
• Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes).
• Now pour the rest of the sauce into the chicken.
• Mix cornstarch and water well. Put this mixture into the chicken.
• Cook chicken for 5-10 minutes, or until thickened.
• Butter Chicken is ready to serve.

(By :Santhosh Mohanan)

Mixed non veg Fried Rice


1) Basmati Rice – Any Good Quality – 2 cups.
2) Normal Water – 4 cups
3) Lime juice – from 1 small lime.
4) Salt - As required.

Take the microwave safe bowl and put all the above ingredients and place in microwave for about 23 minutes and immediately take out the bowl and then separate the rice with a fork very gently and keep aside. If you have more quantity you can repeat the process.


1) Beef – 100 Gms.
2) Chicken – 100 Gms.
3) Prawns – 100 Gms.
4) Scrambled egg – 2
5) Green Chilly – 2 nos. ( chopped)
6) Garlic- 1- Finely chopped
7) Ginger – ½ tea spoon- finely chopped
8) Beans – ½ cup- Chopped
9) Carrot – ½ cup – Chopped
10) Capsicum- ½ cup - Chopped)
11) Spring Onion- ½ cup- Chopped
12) Celery – ½ Cup – Chopped in to small pieces(Optional)
13) Soya sauce- 2Table spoon
14) Oyster sauce- 1 Table spoon
15) Chilly Sauce – 1 table spoon
16) Ajinomoto – 1 ½ teaspoon( optional)
17) Oil – 3- 4 table spoon or As required
18) Salt – As required.Method

Clean the beef, chicken (cut in to cubes) and prawns then marinate it with little salt, pepper powder, ginger & garlic powder and keep aside separately for ½ an hour then fry it separately. Use kitchen towels to remove the excesses oil. Beat 2 eggs with little salt and pepper powder then heat oil in pan put the beaten eggs and makes it as omelets ( you can scramble the same with your hands or using a knife later) or you can scrambled the egg immediately while you putting in to the pan.
Take a big wok and heat required oil then put chopped ginger & garlic and sauté for 20 seconds then add chopped beans, carrot and green chilly one by one and sauté for few minutes until the raw smell out. Then add fried beef, chicken, prawns, fried eggs, celery and spring onion and sauté for few seconds then add all sauces and ajinomoto and sauté few seconds. Then add the cooked rice very slowly and mix well and cook for 1- 2 minutes and garnish it with spring onion …….and enjoy the fried rice with your choice of curry or sauce ………….

(By: Geethu Elsa Mathews)

നാടന്‍ വറുത്തരച്ച ചിക്കന്‍ കറി

ചിക്കന്‍ 1 കിലോ ചെറിയ കഷണം ആക്കി കഴുകി വൃത്തിയാക്കി അല്പം മഞ്ഞള്‍ പോടീ ഉപ്പു , അര tsp മുളകുപൊടി എന്നിവ ചേര്‍ത്ത് 30 മിനിറ്റ് വെക്കുക . അരമുറി തേങ്ങ (ചിരവിയത് ) വറുക്കുക , അതിലേക്കു കാല്‍ tsp മഞ്ഞള്‍ പോടീ , അര tsp ചിക്കന്‍ മസാല , 1 tsp മല്ലിപ്പൊടി ,1 റ്സ്പ് കുരുമുളക് പോടീ എന്നിവ ചേര്‍ത്ത് വറുത്ത തേങ്ങ (അധികം മൂത്ത് പോകരുത്) അല്പം തണുത്ത ശേഷം മിക്സില്‍ ഇട്ടു ആവശ്യത്തിനു വെള്ളവും ചേര്‍ത്ത് അരചെടുകുക്ക . ഇടത്തരം സൈസ് ൨ സവാള . 3 പച്ചമുളക് ,50 gm ഇഞ്ചി , 4 അല്ലി വെളുത്തുള്ളി എന്നിവ ൨ tsp വെളിച്ചെണ്ണയില്‍ ചെറുതായി വഴറ്റി , ഉപ്പും മുളകും ഒകെ തേച്ചു വച്ചിരിക്കുന്ന ചിക്കന്‍ , അരപ്പ്, വഴറ്റിയ ഉള്ളിയും മുളക് കൂട്ടും എല്ലാം പാചകം ചെയ്യാന്‍ വച്ചിരിക്കുന പത്രത്തിലേക്ക് മാറ്റി നന്നായി ഇളക്കുക . ഉപ്പു കുറവാണെങ്കി ആവശ്യത്തിനു ചെര്കം. ചെറുതീയില്‍ 20 - 25 മിനിറ്റ് വേവിക്കുക . നാടന്‍ ചിക്കന്‍ ആണെങ്കില്‍ കൂടുതന്‍ നേരം വേവികേണ്ടി വരും . അതിനു ശേഷം 1 tsp വെളിച്ചെണ്ണയില്‍ കടുക് പൊട്ടിച്ചു , അല്പം കറിവേപ്പില , ചെറുതായി അറിഞ്ഞ 4 കഷണം ചെറിയ ഉള്ളി അറിഞ്ഞതും മൂപ്പിച്ചു ചേര്‍ക്കുക. അത്രെ ഉള്ളു. നാടന്‍ വറുത്തരച്ച ചിക്കന്‍ കറി റെഡി (Bachelor Style ആണേ )

(By:Santhosh Mohanan)

Strawberry Kefir Smoothie

For those of you who have never heard of kefir, it is a drink made from fermented milk. You can make it at home or if you have a busy schedule like me, you can pick it up at the supermarket. It is a powerful probiotic, similar to yogurt only more potent. So why should you try a kefir smoothie? For three reasons. It is healthy, low in calories and fat, and taste like a milk shake. What else could you ask for? You can find it in different flavors, or just plain, which is fun because then you can add your own fruit or sugarless jam to make the smoothie most suited to your taste. If you don’t have a smoothie maker, you can use a blender, as long as it can crush ice. Any way you make it, you’ll love it.
Preparation time: 5 minutes

1 1/3 cup vanilla kefir
2 tablespoons strawberry jam
½ cup frozen or fresh strawberries
1 ½ cup ice
½ cup low fat milk


Add all ingredients to smoothie maker.
Blend a couple of minutes or until creamy.

Strawberry Kefir Smoothie is ready. Enjoy!

(By:Majid Hussain)


Badam Doodh is a healthy and tasty concoction of the goodness of milk and richness of almond. Learn how to make/prepare Badam Doodh by following this easy recipe.

• 1/4 cup Almonds (blanched and roughly chopped)
• 4 cups Milk
• 3-4 tbsp Honey
• A pinch oF Green Cardamom Powder
• A pinch oF Nutmeg Powder
• 1-2 leaves oF Silver Varq
How to make Badam Doodh:
• Take a thick bottomed vessel and boil the milk in it.
• Lower the flame and add chopped almonds. Allow it to simmer for fifteen minutes.
• Now add green cardamom powder and nutmeg powder to the milk and bring it to boil again.
• Put off the flame and add honey to the milk.
• Pour out in earthen cups and garnish with silver varq.
• Serve hot.

(By:Santhosh Mohanan)

Carrot Soup

• 3 Cups Carrots (peeled and sliced)
• 5 tbsp Milk
• 2 Tomatoes
• 2 tsp Butter
• ½ tsp Garam Masala
• 2 tsp Garlic (peeled)
• A pinch Black Pepper Powder
• Salt to taste

How to make Carrot Soup:

• Keep the carrots for cooking until their raw smell goes.
• Boil tomatoes in the water to remove the skin. Remove the seeds also.
• Blend together the tomatoes, carrots and garlic.
• Melt the butter in a heavy based vessel and add the above mixture.
• Allow it to cook for few minutes.
• Now add milk and again cook the mixture for sometime.
• Remove from the flame. Add a pinch of pepper powder, salt and garam masala to the soup.
• Carrot soup is ready to savor. Serve hot.

(By:Santhosh Mohanan)

Apple Milk Juice


• 2 Apples (Peel & cubed)
• 2 tbsp Sugar
• 2 tbsp Rosewater
• 2 cups Cold Milk
• Shaved Ice

Preparation method

• Take all the ingredients except ice in a blender and blend it for 15 sec at high speed, until mixed well.
• Pour the drink into glasses and add shaved ice.
• Apple Milk Drink is ready to serve.

(By:Santhosh Mohanan)

KFC Cole Slaw

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Be sure cabbage and carrots are chopped up into very fine pieces
(about the size of rice).
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,
vinegar, and lemon juice in a large bowl and beat until smooth.
Add the cabbage, carrots, and onion, and mix well.
Cover and refrigerate for at least 2 hours before serving.

(By:Sammy Nathan)

Fruit Yoghurt

• 4 Cups yoghurt
• 2 Cups fresh fruit (any)
• 2 tbsp Sugar
How to make Fruit Yoghurt:
• Cut fruits into pieces.
• Add sugar in yoghurt and blend it well.
• Add fruit pieces and mix it well.
• Keep it in refrigerator for 5 minutes.
• Serve it chilled after dinner on summers.
(By :Santhosh Mohanan)

Cocktail juice

Today's cocktail juice

Cucumber 1
Carrot 1
Beetroot 1
Grape Fruit 1
Pears 1
mix in a juicer and serve chilled with ice cubes
(By :Majid Hussain)

Chukk Kappi


Coffee Powder 1 tsp
Dry Ginger(Chukku) Powder 1 tsp
Crushed Peppercorns 1 tsp
Jaggery(Sarkkara) 1 pieces
Thulasi Leaves 8 nos.
Cumin Seeds Powder ½ tsp
Water 1½ cup


In a sauce pan, heat water and jaggery together,when it starts melting add the powdered dry ginger,crushed pepper and cumin powder.
When it start boiling, add thulasi leaves and coffee powder.

Turn off the stove and close the pan with a lid.
Serve it hot.
(By:Majid Hussain)

Ginger Honey Drink

This refreshing, delicious and nutritious Ginger Honey Drink helps to remedy various ailments


• 80g Ginger (peeled and pounded coarsely)
• 3 cm Cinnamon Stick (broken into small pieces)
• 8 cups Water
• Honey (to taste)
• Ice Cubes

How to make Ginger Honey Drink

• Take a stainless steel pot and place ginger, cinnamon stick and water in it.
• Bring the water to a boil.
• Strain the mixture and keep aside for about 1 hour, to cool thoroughly.
• Stir in honey, according to taste.
• In tall serving glasses, place ice cubes.
• Pour in the ginger honey drink and serve.

(By:Santhosh Mohanan)