Showing posts with label My own recipes. Show all posts
Showing posts with label My own recipes. Show all posts

Monday, January 16, 2017

Quick and easy chicken and potato curry l പ്രഷർ കുക്കർ ചിക്കൻ കറി l Pressure cooker chicken curry/ Video recipe

Pressure cooker chicken curry is an easy and quick curry recipe. This chicken curry is apt when you have unexpected guests, for office goers, and bachelors with little time to cook. It's an excellent recipe, which can be done under 25 minutes. This chicken and potato curry serves 4-5 people. The addition of coconut milk makes this curry more tasty. This curry goes particularly well with chapathis. 


Chicken - 1/2 kg
Potato - 2 medium
Onion, sliced - 1 no
Green chilli, slit - 2-3 nos
Ginger, chopped - 1 tbsp
Garlic, chopped - 1 tbsp
Tomato, sliced - 1 
Curry leaves

Coriander powder- 2 tbsp
Chilli powder - 1 tsp
Pepper powder- 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder  (link given) - 1 tsp

Thick coconut milk - 1/2 cup
Coriander leaves, chopped - for garnish
Salt as needed


Heat oil in a pressure cooker. Add onion, green chilli, ginger, garlic, and curry leaves. Saute well. 

When the onion starts to turn color and little bit soft, lower the heat, then add coriander powder, chilli powder, turmeric powder, pepper powder, and garam masala powder. Saute for 2 minutes. When the raw smell of masala leaves, add tomatoes and mix well. When the tomatoes are little bit cooked, add chicken pieces. Saute for 2-3 minutes. When the masala is coated well on the chicken pieces, add potato. Mix well. Now add salt. Mix well. To this add water. You can add water depending on how thick or thin gravy consistency you need for the curry.

Close the lid of the pressure cooker. Place the cooker on stovetop. Cook until 2 whistles or until it is done. Switch off the stove. Let the pressure cooker sit undisturbed. Allow it to release the pressure on its own. Open the pressure cooker. Now place the pressure cooker back on stove to thicken the gravy. When the gravy is slightly thick, add thick coconut milk. When it comes to a boil, add coriander leaves. Switch off the stove. 

Enjoy with rice, chapathi, puttu, or appam. 

Wednesday, September 21, 2016

Flaxseed and parsley salad

The goodness of flaxseed and parsley with a burst of flavors from veggies and dressing makes it a super healthy salad. This salad is especially good for people on a diabetic diet. 

Benefits of flaxseed
High fiber in flaxseed makes it an excellent seed to manage constipation.
High in antioxidants and omega-3 fatty acids.
Good for skin and haircare.  

Benefits of parsley
Good for people with anemia and to treat urinary tract infections. 


Flaxseed - 2 tbsp

Cucumber - 1 medium

Tomatoes - 1 big

Carrot - 1 no

Parsley - 1 cup


Olive Oil - 2 tsp

Lime juice - as required

Chaat masala - 2 tsp



Soak flaxseed for 15 minutes in water and drain. Keep this aside. 

Cut cucumber, carrot and tomato in square pieces. Add chopped parsley. 

In a bowl, add cucumber, carrot, tomato, parsley and flaxseed. Now add the salad dressing.  Mix well. Serve chilled.

Friday, March 4, 2016

Moong sprouts and carrot tops thoran / cherupayar mulapichathu and Carrot ela thoran

Carrot tops along with its tender stems are highly nutritive. They are helpful in purifying blood and lymph nodes. Also, they are good for people suffering from high blood pressure.

Moong sprouts makes for a delightful eat for vegetarians with its crunch and proteins.

The addition of sprouted moong and carrot tops with grated coconut makes it all the more nutritive.

Looking for a recipe with sprouted moong

Sprouted moong dal and meat dumplings


Moong sprouts - 1 cup
Carrot leaves and tender stems, chopped - 2 cups
Grated coconut - 1/2 cup
Mustard seeds - 1 tsp
Dry red chilli - 1 no
Small onion, chopped - 1 tbsp
Garlic, chopped -1 tsp
Green chillies - 3 nos
Turmeric powder - 1/2 tsp


Wash and clean carrot leaves.

Heat oil in a pan. Splutter mustard seeds. Add red chillies, small onion, garlic and green chillies. When the onion turns light brown in colour, add turmeric powder and carrot leaves. Close the lid and when it is half cooked, add sprouts and salt. When the carrot leaves are cooked, add grated coconut. Saute for a minute. Switch off the stove. This thoran can be enjoyed with rice.

Wednesday, October 9, 2013

Watermelon beetroot smoothie


Watermelon     -   2 cups

Beetroot boiled   - 1/4 cup

Milkmaid          - 4 tbsp

Ice cubes

Mint leaves for garnish


Combine watermelon, beetroot and milkmaid. Blend in a mixer to a fine puree. Add ice and mix well. 
                                                                                                                                                                    Serve chilled in tall glasses.  Garnish with mint leaves.                

Sunday, November 18, 2012

Crab masala / Njandu masala

My own recipe

Crabs   - 2

Onion chopped    - 1 no

Tomato chopped   - 1 no      

Ginger paste          - 1/4 tsp

Garlic paste           -  1/4 tsp 

Green chilli             - 2 nos

Curry leaves

Chilli powder  -  1 tsp

Pepper powder - 1 tsp

Garam masala - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt as needed

Pearl onions - 6


Cook all the ingredients from above (except pearl onions) with little water. 

Heat oil in a pan, saute pearl onions and curry leaves. When the pearl onion turn brown, add cooked crab masala to this. Mix everything well. Close the lid and cook for 2-3 minutes. When the masala is well blended and the water is no more, switch off the stove. Serve this delicious crab masala with Kerala rice.

Wednesday, June 22, 2011

Chala thilapichathu / Kochi style sardine curry


Sardine - 8

Shallots - 1/2 cup sliced

Green chilli - 1

Ginger - 1 inch piece

Chilli powder - 2 tsp

Turmeric powder - 1/2 tsp

Vinegar - 2 tsp

Salt - as needed

Curry leaves - 2 sprigs


Clean the fish. Heat an earthenware, add shallots, green chilli, and ginger. When it turns brown, add chilli powder and turmeric powder.  Add some water and when it starts to boil, add vinegar and salt.  Slow the fire and cook for 8 minutes till it is done. 

Wednesday, February 2, 2011

Mutton stew / Mutton in coconut milk


Mutton - 1 kg 

Cloves - 6 nos

Cinnamon - 3 pieces

Peppercorn - 1 tbsp

Cardamom - 6 nos

Ginger, chopped - 1 inch piece

Curry leaves


Potatoes - 2 nos

Carrots - 2 nos

Coriander leaves, chopped - 2 tbsp

Mint leaves, chopped - 1 tbsp

Chillies - 3 nos

First extract of coconut milk - 1 cup

Second extract of coconut milk - 6 cups

Rice powder or cornflour - 2 tbsp


Pressure cook potatoes and carrots. Peel the skin and cut it into cubes. Set this aside. 

Pressure cook mutton along with cloves, cinnamon, peppercorn, cardamom, ginger, curry leaves and salt. Set aside.

Pour some oil in a pan. Saute curry leaves, onions, and green chillies. When the onions are sauteed slightly, add rice powder. Mix them well. When the raw smell of the rice powder is no more, add second extract of coconut milk. Now add potatoes and carrots. When it starts to boil, add mutton pieces and spices, which is cooked and set aside to this. When it starts to thicken, add coriander leaves and mint leaves. Now add first extract of coconut milk and switch off the stove. Dont' allow it to boil after first extract of coconut milk is added. 

Mutton stew goes well with idiappam and bread. 


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