Showing posts with label christmas special. Show all posts
Showing posts with label christmas special. Show all posts

Sunday, November 27, 2016

Kerala thakkali curry/ Tomato curry in coconut gravy / tomato chaaru curry/ South Indian lunch ideas

This tomato curry is one of our family favorite (chaaru curry). The curry gives a nice change from the usual sambar/rasam/moru routine. The tomato blends so well with coconut in this recipe to give a nice flavor. When eaten with rice, it just leaves you wanting for more. Try this ….. you won’t be disappointed.


Tomato - 3 nos
Green chili, slit - 3 nos
Red chili powder - 1/2 tsp
Ginger, chopped - 1 tsp
Turmeric powder - 1/2 tsp
Salt as needed

To grind

Coconut - 1 cup
Cumin seeds - 1/4 tsp
Garlic - 2

For tempering

Coconut oil - 2 tbs
Mustard seeds - 1 tsp
Dry red chili - 2 nos
Curry leaves – few
Shallots – 4 nos.


Grind coconut, cumin seeds, and garlic to a smooth paste. Keep it aside.

Wash and slice tomatoes. In a pan, add sliced tomato pieces, green chili, ginger, red chili powder, turmeric powder, and salt along with 2 cups of water. Cook until tomatoes are mashed. Add coconut paste along with small quantities of water. Stir well and boil for 2 -3 minutes on a low flame. Switch off the flame.

Heat oil in a kadai. Allow mustard seeds to splutter. Now add dry red chillies, curry leaves, and shallots. When shallots turn brown in color, pour this over tomato curry. Serve hot with rice. Enjoy.

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. 

Monday, November 21, 2016

Beetroot wine / Homemade beetroot wine

This beetroot wine recipe is perfect for beginners who wants to try one's hand at homemade wines. 

If you are interested in more homemade wines, check my other wine recipes


Beetroot - 1 kg
Water - 2 1/2 liters
Lime - 1 no.
Sugar - 3/4 - 1 kg
Yeast - 1 tsp
Cloves - 8 nos.
Cinnamon - 2 pieces


Peel the outer skin of beetroot. Grate beetroots using a grater. 

In a pan, add grated beetroot, water, lime peel, cloves, and cinnamon. Allow it to boil. When it comes to a boil, lower the flame, and cook for 20 minutes. Now, sieve this mixture using a strainer. Set the beetroot water aside. When the beetroot water is lukewarm to touch, add lime juice, yeast, and sugar. Stir well. When the sugar is dissolved, allow it to cool. Transfer this to a jar. Keep the jar undisturbed in a cool, dark place for 3 weeks. After 3 weeks, open the bottle, and pass the wine through a sieve. Beetroot wine is ready to use. 

Monday, November 14, 2016

Pineapple peel wine

Leftover pineapple peels and cores after making pudding, juice, or pulissery? Worry not. Pineapple tops can be planted to grow more pineapples. Pineapple peels and cores can be used to make homemade wine perfect for Christmas season. 

Recycling of food is a big thing now and it should be. My little one is into recycling and I am happy to note that they are made aware of it at this tender age. It takes a lot of practice to develop the habit of food waste management. Food waste management done in a proper way helps with our family budget as well as environment.

Cooking with skin and peels in your mind? 

Pineapple peel wine


Pineapple peel and core, cut into pieces - 1 big pineapple
Sugar - 3 cups
Water - 5 cups
Yeast - 1/8 tsp
Cloves - 3 nos.
Cinnamon - 1 inch piece


Wash pineapple with peel on using clean water. Using a knife, remove the pineapple peels and core of the pineapple. Now, chop the pineapple peels and core.

Boil water in a pan. Set aside to cool.

Place the chopped peels and core in a glass jar or bharani. Add water, sugar, yeast, cinnamon, and cloves. Stir well. Close the lid of the jar. Now cover the lid with a cloth and secure tightly with a string. Keep the jar in a cool dark place. On the 3rd day, open the jar and stir well.  Again, on the 5th and 7th day, open the jar and stir well. On 10th day, open the jar and strain the wine and throw out all the peels and sediments accumulated on the strainer. Fill the wine in bottles. Wine will look cloudy at this stage. Keep it undisturbed for another 21 days. On 22nd day, open the jar, and you can see the cloudiness of wine is no more as the sediments have all settled down on the bottom of the jar. The wine will look clear. Serve the wine without disturbing the sediments, i.e, don’t shake the bottle.

Try more homemade Kerala wines

Monday, August 8, 2016

Kerala Karimeen fry/ Pearl spot fish fry/ കരിമീൻ ഫ്രൈ

Pictured - Rice, Karimeen thilapichathu / kochi style pearl spot curry, kovakka mezukkupuratti/ Ivy gourd stir fry

Love karimeen / Pearl spot fish  check this recipes

Kerala Karimeen fry/ Pearl spot fish fry/ കരിമീൻ ഫ്രൈ 


Fish - 4 nos
Pepper powder- 1 tsp
Chilli powder- 1 - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Fennel seeds/ perumjeerakam powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Curry leaves
Coconut oil for frying
Salt to taste


Clean fish and make gashes on fish pieces. Marinate fish with pepper powder, chilli powder, turmeric powder, fennel powder, ginger garlic paste and salt. Keep this for 1 hour. 

Heat a nonstick fry pan, pour coconut  oil. Now add fish and fry it. Flip the fish to get the other side fried. Add some curry leaves also while flipping the fish. This will give the fish pieces a nice aroma and taste. When it is deep fried, transfer the fish to a serving plate and serve hot.

കരിമീൻ ഫ്രൈ 
കരിമീൻ കഴുകി വൃത്തിയാക്കി, വരഞ്ഞു കുരുമുളക് പൊടി , മുളകുപൊടി മഞ്ഞൾപൊടി, പെരുംജീരക പൊടി,  ഇഞ്ചിവെളുത്തുള്ളി പേസ്റ്റ്, ഉപ്പുപൊടി ഇവ ചേർത്ത് നന്നായി പുരട്ടി ഒരു മണിക്കൂർ വെക്കുക . ഒരു നോൺസ്റ്റിക്ക്പാനിൽ വെളിച്ചെണ്ണ ചുടാക്കി മീൻ അതിലിട്ടു ഒരു സൈഡ് മൊരിഞ്ഞു വരുമ്പോൾ മറിച്ചിട്ടു കുറച്ചു കറിവേപ്പില ഇട്ടു ഫ്രൈ ചെയ്തു എടുക്കുക.കറി വേപ്പില ചേർക്കുമ്പോൾ ഫിഷ് ടേസ്റ്റ് നല്ല മണവും കിട്ടും. ഫിഷ് ഫ്രൈ ഒരു സെർവിങ് പ്ലേറ്റിലേക്കു മാറ്റി ഇഷ്ടമുള്ള സാലഡ് വെച്ച് സെർവ് ചെയ്യാം. രുചികരമായ കരിമീൻ ഫ്രൈ റെഡി .   

Wednesday, July 27, 2016

Chicken Ashgourd curry/ Kozhi kumbalanga curry/Thrissur special chicken and Ash gourd curry

Chicken ashgourd curry/Kozhi kumbalanga curry is a specialty from Thrissur, Kerala. Chicken and ashgourd are cooked in coconut milk along with spices. This curry mildly spicy and the gravy goes well with appam, idiyappam, rice, rotis, etc.

Chicken cut into pieces - 1 kg
Ashgourd/Kumbalanga - 1 kg
Onion - 1 no
Green chillies - 8 nos
Ginger chopped - 2 tbsp
Coriander powder - 2 tbsp
Chilli powder - 2 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Semi thick Coconut milk -2 - 3 cups
Thick coconut milk -1 cup

For tempering

Coconut oil-  3 tbsp
Shallots/ Kunjulli, chopped - 1o nos
Garlic chopped - 6 nos
Dry red chilli, broken - 2 nos
Garam masala powder - 1 tbsp
Curry leaves


Peel and cut ashgourd into medium pieces.

Clean and cut chicken into pieces. Marinate the chicken with salt, chilli powder and turmeric powder. Keep this aside. Now add sliced onion, green chillies, and ginger. Now add 2 cups of 2nd extract coconut milk ( semi thick) and cook. When  the chicken pieces are half cooked, add ashgourd pieces. Cook it for few minutes, When the ash gourd pieces and chicken pieces  are cooked well, add thick coconut milk.

Heat  oil in a kadai. Add shallots, garlic, dry red chillies and curry leaves. Lower the flame, add garam masala powder. Now pour this over the curry.

Tuesday, July 19, 2016

Pineapple Pudding / Pineapple china grass pudding

A simple delicious Pineapple pudding made by  adding milk, pineapple and china grass. It is a perfect recipe for parties and kids.


Ripe pineapple, cut into small pieces - 1 no (small)
Sugar - 2 tbsp
Condensed milk - 1 tin
Milk - 750 ml
Vanilla essence - 1/2 tsp
China grass / agar agar - 8 gm
Water - 1/2 cup


In a pan add pineapple pieces and 1 tbsp sugar and cook till water dries up. keep aside.

Soak china grass 1/2 cup water for 10 minutes.

In a pan, boil milk and milk maid . Set a side. In another pan add soaked china grass with water stir so they melt well. Now pass the melted china grass through a sieve and add it to the milk and milkmaid mixture. Add vanilla essence. In a  Pudding bowl, spread  Pineapple pieces on the bottom and sides,  Pour the  milk china grass mixture on top of the pineapple. 

Keep in  refrigerator for 6 hours . Once it is set, decorate according to your liking.  

Sunday, July 10, 2016

Chocolate chip muffins

A soft moist chocolate chip muffin recipe to keep the kids happy. Perfect for an evening snack or kids birthday parties. 


Dry  ingredients

All purpose Flour /Maida - 135 gms
Coco powder - 35 gms
Baking powder- 1 1/2 tsp
Salt a pinch

Chocolate chips - 1/2 cups

Wet ingredients

Butter - 170 gms
Powdered sugar - 170 gms
Eggs - 3 nos

Milk - 2 -3 tbsp
Vanilla essence -1 tsp


Preheat oven to 170 degree 

In a bowl, whisk  together butter and sugar, Add 1 egg at a time and continue to beat.

 Sift together all purpose flour, baking powder, coco powder and salt,

Add 2 -3 tablespoon  dry ingredients at a time in to the wet ingredients , Mix with a spatula, add essence, chocolate chips. Add 2 - 3 tbsp milk to the batter, The batter should be a dropping consistency.

Fill the paper cups 3/4 with batter. Sprinkle some chocolate chips on top. Bake at 170 degree for 30 minutes or till done.

Saturday, May 28, 2016

Easy Pressure cooker chicken biriyani

Chicken – 700 gm

For marination
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Garlic, crushed – 1 tsp
Ginger, crushed – 1 tsp
Coriander leaves, chopped – 2 tbsp
Mint leaves, chopped – 1½ tbsp.
Freshly squeezed lime juice – 2 tsp
Salt – as needed

Basmati rice- 2 cups
Water- 3 1/2 cups
Onion, sliced - 2 1/2 cups
Tomato, chopped- 1 cup
Green chilli - 4
Coriander, chopped – 4 tbsp
Mint, chopped – 3 tbsp
Ginger, crushed – 1 tbsp
Garlic, crushed – 1½ tbsp.

Fennel seeds – 1 tsp
Cloves – 4
Cinnamon – 5 pcs
Cardamom – 5
Bay leaf – 2
Oil – as needed
Ghee – 2 tbsp
Cashewnuts -2 tbsp
Raisins- 2 tbsp


Soak basmati rice in water for 10 minutes. Drain and allow it to dry. 

Marinate chicken with lemon juice, ginger paste,garlic paste, coriander powder, turmeric powder, chilli powder,garam masala powder , coriander leaves, mint leaves and salt . Mix well and keep it for at least 1/2 an hour.

Heat oil in a pressure cooker. Deep fry cashew nuts and raisins.  In the remaining oil, add half portion of onion and fry  until golden brown. Keep a side for garnishing.

In the remaining oil, add cinnamon pieces, cardamom, cloves , bay leaves and fennel seeds. Add ginger garlic paste and green chillies. saute well. Add remaining onion and saute well. when onion turns translucent, add tomato and cook till is all  mashed  . Now  add marinated chicken to it and mix well. Pour 3 1/2 cup of  boiling water to the chicken masala, adjust salt and allow  it to boil.

Transfer drained rice to the boiling chicken masala . Add coriander leaves, mint leaves half portions of fried onion, lemon juice rose water and ghee. Cover the lid and allow it to cook for 2 whistles. When the pressure is released, open the lid, Flip it to a large serving tray.

Mix the rice gently, sprinkle on top remaining fried cashew nuts, raisins and onions.

 Garnish with chopped coriander leaves. Serve hot with pickle, raita , pappad etc.

Wednesday, January 13, 2016

Fish masala bake/Oven baked fish in thick sauce

  • Want to try Kerala Pearl spot in banana leaf/Karimeen Pollichathu - Check here


Fish - 1 kg

Oil as needed
Cumin seeds - 1/2 tsp
Onion chopped - 2 no
Ginger - 2 inch pieces
Garlic - 1 whole bulb
Turmeric powder - 1 tsp
Tomatoes, chopped - 1/2 kg
Sugar - 1 1/2 tsp
Salt - as needed
Pepper powder - 1 tsp
Chilli powder- 1 tsp
Clove powder - 1/2 tsp
Lime juice - 3 tbsp


Clean the fish and make slits on both sides. Wipe the fish well with kitchen towel to absorb any .
excess water.

Grind onion, ginger, garlic and turmeric powder. Keep the ground paste aside.

Heat a pan. Add chopped tomatoes and cook till all the water dries out. Add sugar to this. Allow this to cool down, then transfer it to a blender. Blend well to make a smooth tomato sauce. Set this aside.

Heat oil in a pan, splutter cumin seeds. Now add the ground paste and saute well. To this, add tomato sauce which is set aside and coriander leaves. Saute well for 3 minutes. Switch off the flame and add salt, pepper powder, chilli powder, clove powder and lime juice.

Now marinate fish with the above prepared masala on both sides including inside of the fish. Transfer this to a baking tray. Close this with an aluminum foil. Keep this for 1/2 hour.

Preheat oven to 200 degrees Celsius. Now bake the fish for 40 minutes. After 20 minutes, flip the fish. Using a spoon, scrape out all the masala, which is scattered on the tray. Again coat the masala on top of the fish. Bake for another 20 minutes.

After 40 minutes, remove the foil and serve the fish decorated with vegetables of your choice.  

Step by step pictures


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