Showing posts with label Video recipes. Show all posts
Showing posts with label Video recipes. Show all posts

Thursday, January 19, 2017

Meen peera / മീൻ പീര പറ്റിച്ചത് / Fish thoran /Video recipe

Meen peera is a popular fish recipe of kerala. Today, I am using sardines to make this dish. The main ingredients required for making meen peera are sardines, grated coconut, green chillies, onions and kudampuli. This goes well with rice.


Small sardines/kunju mathi - 1 kg
Shallots /kunjulli - 1/4 cup
Green chilli, chopped - 5 - 6 nos
Ginger, chopped - 1 tbsp
Garlic, chopped - 1 tsp
Grated coconut - 2 cups
Turmeric powder - 1 tsp
Chilli powder - 1/4 tsp
Gambooge/kudampuli - 2 - 3 pieces( clean and soaked in 1/4 cup of water)
Salt as needed
Curry leaves
Coconut oil - 2 tbsp


Cut fish into 2 pieces. Keep aside.

Soak gambooge/kudampuli in 1/4 cup of water.

Using a mortar and pestle, crush shallots, green chilies, ginger, garlic, grated coconut, turmeric powder, and chili powder. Set this mixture aside.

If you don't have a mortar and pestle, you can use mixer or blender for this purpose. Make sure to give only 2 pulses to crush shallots, green chilies, ginger, garlic, grated coconut, turmeric powder, and chili powder.  

In an earthen pot, add sardines, crushed mixture, salt, curry leaves, and gambooge along with water in which it is soaked. Mix every thing with your hands. Add 1 to 1/2 cups of water. 

Now place this on a flame and cook. Close with a lid and allow it to cook. When the curry comes to a boil, open the lid, give a nice swirl to the earthern pot (don't use spoon to mix). Now reduce the flame and cook. When the water is little bit dried out (gravy thickens), you can see the masala is well coated on the fish. Add oil and curry leaves. Give a nice swirl of the earthern pot as shown in the video. Reduce the flame and cook for 2 more minutes. Switch off the flame. Serve hot with rice.

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. 

Thursday, November 24, 2016

Pressure cooker mutton stew / Mutton in coconut milk gravy

Stew is a traditional Christian dish of Kerala. Stews pairs well with appam and bread. It is an important part of Christmas breakfast.


Mutton - 1/2 kg
Green chili, slit - 4 nos
Cardamom - 3 - 4 nos
Peppercorns - 1 tsp
Cloves - 4 nos
Cinnamon - 1 inch piece
Ginger, chopped - 1 tsp
Garlic - 1 tsp
Salt as needed
Curry leaves - few
Potatoes  - 2 medium
Carrots - 2 nos
Onion, thinly sliced - 2 nos
Green chilies - 2 nos
Thin coconut milk - 2
Thick coconut milk - 1/2 cup
Coriander leaves chopped - 2 tbsp
Mint leaves, chopped - 1 tbsp
Oil or ghee as needed
Rice flour - 2 1/2 tsp
Garam masala - 1/2 tsp


Peel potatoes and carrot. Cut it into square pieces.

Pressure cook mutton with green chilies, ginger, garlic, cardamom, peppercorns, cloves, cinnamon, curry leaves, salt with 1/2 cup of water for 3-4 whistles or until it is done. Open the lid of the pressure cooker to see if mutton is cooked. When mutton is cooked, add potato and carrot. Cook only till 1 whistle. This step is really important. Otherwise, potato and carrot will be overcooked.

Heat oil in a pan. Add cashewnuts and fry till they turn light brown. Set this aside to use later. 

In the remaining oil left after frying cashewnuts, add onion and green chilies. Saute well. When onion turns translucent, add rice flour and sauté. Now add  thin coconut milk to the onion mixture. Transfer this mixture to pressure cooker and mix well. Allow it to boil. When the gravy is slightly thickened, add thick coconut milk and garam masala. Now just heat through the gravy. Switch off the stove immediately. Don't allow it to boil or else the coconut milk will curdle. Add coriander leaves and mix. Garnish with fried cashewnuts. Serve hot with vellayappam or bread. 

Wednesday, June 1, 2016

Carrot poriyal / Carrot stir fry/കാരറ്റ്‌ പൊരിയൽ / Video recipe

  Pictured - Rice with  Coconut rasam / Thengapaal rasam,  Carrot poriyal, Chilli pappad and mango pickle. 

Carrot poriyal makes a healthy salad or a humble side dish that goes well with rice. You can make amazing variations of poriyal with vegetables like beans, beetroot, and cabbage. 


Carrot, diced fine- 4 nos
Oil - 3 tbsp
Mustard seeds - 1 tsp
Urad dal- 1 tsp
Dry red chillies, broken in to pieces, 2 nos
curry leaves
Onion, chopped - 1 medium
Green chillies, slit -4 nos
Coconut, grated - 1/2 cup
Salt to taste


Heat oil in a pan. Add mustard seeds and urad dal, Let it splutter. Now add curry leaves, dry red chillies and green chillies.  Add  chopped onion and saute for five minutes. Add carrots, Mix well. Now lower the heat and close the lid.  Let it cook on  low heat. When it is cooked, add  grated coconut and salt.  Serve hot.

Thursday, January 7, 2016

Paneer bhurji sandwich / Video recipe


Bread slices - as needed
Paneer - 200 gms
Cumin seeds - 1/2 tsp
Onion, chopped- 1 no
Ginger, chopped - 1 tsp
Garlic, chopped - 2 cloves
Green chilli, chopped - 1 no
Tomato - 1 medium
Capsicum, chopped - 1/2 of a capsicum
Kashmir chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Coriander leaves - 2 tsp
Salt to tast


Soak paneer in hot water for sometime. This helps to soften the paneer. Remove the water and crumble paneer with your hand. Keep this aside.

Heat oil in a nonstick pan. Allow cumin seeds to crackle. Add garlic, ginger and green chilli. Mix. Now add onion. When onion starts to change color, add tomato. Saute well. Add chili powder, turmeric powder, and coriander powder. Saute for a minute. Now add salt.  Add capsicum and paneer. Saute well. When everything is blended well, paneer is coated with masala, switch off the flame.

To assemble sandwich, place sandwich filling on top of a bread slice. Cover the filling with another slice of bread. Spread butter on top of the bread slice. Place the bread slice on to a sandwich maker with buttered part down. Now spread some butter on top of the other slice. Cook till it get the grill marks. Paneer bhurji sandwich is ready. Serve hot with a cup of chai, coffee, or drink of your choice.

If you don't have a grill pan or sandwich maker, you can use dosa pan or tawa and have the bread toasted.

Tuesday, April 7, 2015

Karimeen pollichathu / Pearl spot cooked in banana leaf / കരിമീൻ വാഴ ഇലയിൽ പൊള്ളിച്ചത് - Video recipe

Fish cooked in banana leaf is famous in hotel, houseboat, and toddy shop/kallushap menu. It is a must try for those visiting backwaters of Kerala, not to forget the houseboats. Mostly, a fish called Karimeen, which is caught in backwaters are used to make karimeen pollichathu. This dish is equally enjoyed by locals and visitors. Banana leaf used in cooking gives it a distinctive flavor. Serve it with some onions, tomatoes, carrots, and lemon wedges.

So on your next trip to Kerala, don't miss a trip to backwaters and don't forget to eat Karimeen Pollichathu, a Kuttanadan specialty.


To marinate fish
Karimeen/Pearlspot - 3 nos/ 650 gm
Pepper powder -1 -2 tsp
Chili powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Lime juice - 1 tsp
Salt as needed

To make masala gravy
Shallots, chopped - 1 cup
Garlic, chopped - 1 tbsp 
Ginger, chopped - 1 tbsp
Green chili, slited - 2 nos
Curry leaves - 1 sprig
Coriander powder - 2 tbsp
Kashmiri chili powder -1 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Coconut oil - 3 tbsp
Thick coconut milk - 1 cup


Clean the fish and make slits on both sides. 

There are 2 steps to making karimeen pollichathu

Firstly, you have to marinate fish.
Secondly, you have to make masala gravy.

Let's start by marinating fish. For this, soak pepper powder, chili powder, turmeric powder, lime juice, and salt in small amounts of water to make a smooth paste. Apply the smooth paste on both sides of fish including the belly part. Keep it marinated for 1/2 hour. 

After ½ hour, heat coconut oil in a pan. Fry fish on both sides. Don't deep fry the fish, just shallow frying is enough. Keep this aside. 

In the same pan with remaining oil, let's prepare masala gravy for karimeen pollichathu. You can add more oil, if you feel the oil is less to cook the gravy. To the already hot pan, add shallots, green chili, and curry leaves. Saute. Now add garlic and ginger. Saute till the shallots turn light brown in color. When shallots turn light brown in color, add tomato. Saute well till tomato is cooked. Now add coriander powder, chili powder, turmeric powder, and pepper powder. Lower the flame. Saute till the raw smell of masala leaves. Now sauteed masala mixture is ready. Add salt. Mix well. Taste check for salt and add salt only if required. Add thick coconut milk to the mixture. Mix well. Pass heat through the coconut milk, but don't boil it. When coconut milk is heat through, add fried fish. Allow the gravy to be thickened and well blended with the fish. When the fish is well coated with the masala gravy, switch off the stove. Set aside. 

Lastly, we need to prepare banana leaf for the recipe. Cut banana leaf as required. Switch on the stove. Allow the leaf to wilt by placing both sides of leaf on flame. This helps to soften the banana leaf, which indeed helps with proper sealing of masala gravy to the fish when it is wrapped. Don't ever wrap the fish in banana leaf straight without wilting it. This makes the leaf to tear easily and the gravy will be leaking from the leaf. So wilt the banana leaf before wrapping the fish to avoid the leaf from getting torn and leaking gravy.

Grease the wilted banana leaf with coconut oil. Place the fish in the middle of the wilted leaf along with the thick gravy. Add some more masala on top of the fish before folding the leaf. Now fold the leaf in four and tie the banana leaf. You can use thread or banana leaf fibers to help tie the leaf. Wrap the remaining fishes in banana leaf. 

Place the wrapped fish on to a hot pan. Cook the wrap on both sides. Cook until the leaves look discolored and a nice aroma wafts through the air.

Now transfer the fish cooked in banana leaf to a plate. Cut the string to unwrap the banana leaf. You will experience a nice aroma coming from coconut milk and shallots cooked in banana leaf.

Thursday, January 22, 2015

Chicken Corn Soup / Sweetcorn chicken soup / Video recipes

Sweetcorn chicken soup is liked by kids and grownups alike. If you want a restaurant style sweet corn chicken soup, read on .....

First, you have to make a really flavorful chicken stock. If you are interested in making quick homemade chicken stock, you can check my how to make a pressure cooker chicken stock? it is very easy and gives a rich flavorful stock devoid of MSGs.

Next, you have to pick light soy sauce over dark soy sauce. Light soy sauce is lighter in color and saltier. So it does the work of keeping your soup not turning dark. 

Last, cornflour, beaten eggs, and a strainer to get that perfect floating egg shreds. 


Chicken stock  - 6 cups

Frozen sweetcorn  - 1 cup

Cornflour - 4 tbsp

Chicken, cooked and shred into pieces - 1 to 1 1/2 cups

Eggs - 2 

Light soya sauce  - 1 tsp

Vinegar  - 1/2 tsp 

Sugar  -  1/2 tsp

Pepper powder or white pepper powder  - 2 tsp


Spring onion greens or celery leaves - as required for garnishing 


Make chicken stock by adding water, chicken bones, carrots, celery, green beans, garlic, onion, peppercorns, and bay leaves. Strain once or twice to get a more clear chicken stock. 

In a pan, add chicken stock and sweetcorn. Bring it to a boil. Add cooked chicken and salt. Mix cornflour with 1/2 cup of water and add to the soup. Cook for 3 minutes in low flame. Now the soup is thickened. Pour beaten eggs through a strainer on top of the boiling soup. Continuously stir so that the eggs passed through the strainer do not go lumpy.Add light soya sauce. Mix well. Now add vinegar and sugar. Stir well. Add pepper powder. Taste check for salt. Add salt only if required as we are adding light soya sauce, which is more saltier than the dark soya sauce. 

Garnish with spring onion leaves or celery leaves if required.  

Thursday, January 8, 2015

Vazhapindi achar / Banana stem pickle


Vazaha pindi / Banana stem,  chopped - 4 cups
Gingelly oil/sesame oil  - 3/4 cup
Mustard seeds - 1 tsp
Garlic  - 20 cloves (Read the method section)
Ginger - 1-inch (2 pieces)
Curry leaves
Turmeric powder - 1 tsp
Kashmiri chili powder -  2 tbsp
Fenugreek seeds powder - 1 tsp
Asafoetida powder -1 tsp
Salt as needed
Vinegar as needed


Clean the banana stem and cut it into small pieces. 

Grind 1o cloves of garlic and 1 piece of ginger to a fine paste. Set aside. 

Chop the remaining garlic and ginger. Set this aside. 

Heat oil in a pan. Splutter mustard seeds. Add chopped garlic and ginger. When it turns color, add banana stem pieces and ground ginger garlic paste. Stir well. Allow to water to dry out. When the water is almost dried out, add chili powder, turmeric powder, fenugreek powder, asafoetida powder, curry leaves, and salt. Stir well. Lower the flame, close the pan with a lid, and cook for 2 minutes. After 2 minutes, open the lid and switch off the stove. Leave this to cool down. 

When it is slightly warm, but not cold, add vinegar and mix. 

This pickle can be served instantly. 

Friday, December 26, 2014

Moru Kachiyathu / Moru Curry /Kerala Seasoned buttermilk with coconut/l മോര് കാച്ചിയത് / Video recipe


Thick yogurt - 2 cups
Water - 2 cups
Grated coconut - 1/2 cup
Green chillies - 4 nos
Cumin seeds - a pinch
Turmeric powder - 1 tsp
Salt as required

For tempering

Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Dry red chillies- 2 nos
Curry leaves  - 2 sprigs
Coconut oil -2 tbsp


In a blender, add thick yogurt. Blend this. 

Add water to blended thick yogurt. Set this aside. 

Grind grated coconut, green chilies, cumin seeds and turmeric powder to a smooth paste. 

In yogurt-water mixture, add salt. Add smooth paste. Mix well. If it is too thick, add water as required. 

Put this on stovetop on low heat. Stir continuously. When it is warm through and little bit frothy (but not boiling), switch off the stove. 

Heat oil in a pan, splutter mustard seeds. Add fenugreek seeds, then dry red chilies, and curry leaves. Pour this over the curry. 

Moru Kachiyathu goes well with rice, beef pickle, beef fry, sardine fry, Kaya Achinga Mezhukkupuratti, meen mulaku curry.

Saturday, July 6, 2013

Thenga varutharacha kozhi curry/ Chicken curry in roasted coconut gravy

Thenga varutharacha kozhi curry / chicken curry in roasted coconut gravy is a traditional chicken recipe from Kerala. This chicken curry goes well with appam, ghee rice, idiyappam, puttu, etc.


Chicken - 1 kg
Oil           - 4 tsp
Onion, sliced - 2 nos
Ginger, chopped - 1 tbsp
Green chili, slit - 4 nos
Curry leaves
Salt as needed
Water as needed
Coconut oil    - 3 tbsp

To roast and grind

Grated coconut - 1 cup
Dry red chili - 7 nos
Coriander seeds - 1 tbsp
Garlic pods - 5 nos
Cinnamon - 1 inch piece
Cloves - 6 nos
Cardamom - 3 nos
Peppercorn - 1/2 tsp
Fennel seed - 1/2 tsp
Oil - 4 tsp

For tempering

Mustard seeds - 1/2 tsp
Pearl onion - 5 nos
Dry red chilies - 3 nos
Coconut oil
Curry leaves


Clean and cut chicken into medium pieces.

Heat 4 tsp of oil in a pan. Now roast grated coconut, dry red chilies, coriander seeds, garlic, cinnamon, cloves, cardamom, peppercorns, and fennel seeds till it turns golden brown in color. Allow them to cool. Grind it to a smooth paste. Set this aside.

Heat 3 tbsp of oil in a pan. Saute onion, ginger, green chilies, and curry leaves. When onion turns light brown in color, add ground masala and sauté well. Now add chicken pieces, salt, little water, and stir well. Cook for 25-30 minutes. When the chicken is cooked and gravy is thickened, switch off the stove.

Heat 2 tbsp of oil in a pan. Allow mustard seeds to splutter. Saute pearl onions, dry red chilies, and curry leaves. When pearl onions turn red, pour this over curry. Serve hot with appam, ghee rice, idiyappam, puttu, etc.

Tuesday, August 21, 2012

Achinga thoran / Long beans thoran / Video recipe


Achinga/String beans - 250 g
Coconut oil - 2 tbsp
Mustard seeds - 1 tsp
Dry red chilies - 2 (break into three)
Urad dal - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Salt as needed
Grated coconut - 3/4 - 1 cup
Cumin seeds - 1/4 tsp
Curry leaves - few


Grind coconut and cumin seeds (Give one or two pulse in the mixer). Don't turn it into a paste. Set aside.

  Heat oil in a pan. Allow mustard seeds to crackle. Add dry red chilies , urad dal and curry leaves. Saute nicely. When urad dal turns light brown in color, add achinga, chili powder and turmeric powder. Mix well. Now add ground coconut cumin mixture. Cook in slow fire with the lid closed till it is done. Open the lid and stir. Sprinkle some water if needed for cooking beans. Now achinga thoran is ready to be served with warm rice.  

Saturday, July 21, 2012

potato fritters l ഉരുളക്കിഴങ്ങു ബജ്ജി l urulakizhangu bajji - Kerala tea shop style /Video recipe

Potatoes - 2 medium nos
Gram flour / chickpea flour / kadalamavu - 1 cup
Rice powder - 1 /4 cup
Chili powder - 1 /2 tsp
Asafoetida / kayam  - a pinch
Salt - as needed
Baking soda -a pinch
Oil for making the batter - 2 tsp
Oil - for frying
Water - as required


Peel the potatoes using a vegetable peeler. Cut potatoes in thin rounds. Care should be taken to cut potato into thin pieces. Otherwise, it will take some time to cook the potatoes.Soak the potatoes in water. Wipe out the excess water using kitchen tissue. 

Make a semi-thick batter by mixing gram flour, rice powder, chili powder, salt, asafoetida, baking soda, and oil. Add water little by little to make a semi-thick batter. The batter should be lump free. The batter should not be too thin nor thick. Batter should be of consistency as shown. If the batter is too thin, the coating won't stick to potatoes. If the batter is too thick, you will get fritters, which are very hard. Potato won't be cooked inside. 

Heat oil in a pan. Dip the potatoes in batter and fry till crispy and light brown. Transfer the fritters on to a plate lined with kitchen tissue. Serve hot with tomato sauce or chammanthi.


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