Thursday, May 29, 2014

Nulliyitat - Mashed Banana and Coconut fritters ( Malabar Snack)

Today, I am sharing a recipe of Nulliyitat..'Nulliyitat' in Malayalam, means a few thick batter which is taken by hand and poured in oil to deep fry..Its a Malabar ( Northern Kerala - a district from 'Kasarkode' till 'Kannur',majority of them were Muslims) speciality sweet snack..I am making it with the combination of mashed banana and coconut which is mixed with flour and made into thick batter..Small quantity of batter is taken by hand and then deep fried in oil..Its a very yummy snack,when served warm..We used to make sliced plantain ( nentrapazham) fritters..I didn't know that the fritters can be made with mashed banana until I saw a recipe in my cook book , 'Ramadan Recipes' by Rasiya Latheef,which I bought from Kerala..I have left over bananas in my pantry,I have to finish it off before it over ripes..I am not so fond of bananas..But I love when it is combined with desserts or any sweet dishes..If you are banana lover or not, when you make this snack, you'll definitely love it..Its a simple recipe to make...Do make this snack and impress your kids and family.They will definitely love it..Lets move to the recipe...

                            Recipe Source: 'Ramadan recipes' by Rasiya Latheef  ( Slightly modified)

  • Chiquita banana or any banana of your choice - 1/2 kg
  • Coconut shredded - 2 tbsp
  • Cardamon powder - a pinch
  • Sugar - 1/2 to 3/4 cup 
  • Salt - a pinch
  • All purpose flour ( maida) - 3/4 cup
  • Rice Flour - 2 tbsp
  • Baking soda - a pinch ( optional)
  • Oil - to deep fry


  • Mash the bananas slightly by hand or with spoon and combine it with shredded coconut and cardamon powder and mix well.
  • Add rest of the ingredients from 'sugar' till 'baking soda ( if using)' and mix well..
  • Add little water and make into thick batter ( that's very important)  

  • Heat oil in a deep pan or kadai.
  • Take small quantity of batter by hand and deep fry in oil till both sides are golden brown.

  • Drain and place these on kitchen paper towel..  
  • Serve warm with cup of tea or coffee..

Wednesday, May 28, 2014

Nellika/Amla Chutney - Dry Gooseberry Chutney

Gooseberry is called as 'wonder fruit'..There are many benefits of this fruit..Gooseberry is rich in Vitamin C..It is said that one gooseberry contains highest level of vitamin C than 20 oranges..  If taking daily,it is the best medicine for cold and cough..It is also a cure for constipation, reducing cholesterol, diabetes etc..It provides good hair growth..It is used in ayurveda ( natural treatment) medicines too..You can read more here.. In Kerala,most of the them use gooseberry in pickle form: Nelllika Achar ( Spicy Gooseberry pickle), uppilitta nellika ( Gooseberry  in salt and vinegar solution)...But now, I am sharing a recipe of gooseberry chutney i.e dry gooseberry coconut chutney..Its my mom's recipe..I love her chutney..Its a great combination for plain rice,biryani etc..Lets go to the recipe..

Recipe Source : Umma 


  • Gooseberry / Nellika / Amla - 2 medium or 1 large
  • Chopped ginger - 1/2 tsp
  • Chopped garlic - 2 pods
  • Chopped curry leaves - 1 sprig ( if having)
  • Chopped coriander leaves - 1/2 sprig
  • Shredded coconut - 1/2 cup
  • Chopped green chillies - 2 no.s
  • Lemon juice / Vinegar - 1/2 tsp ( optional )
  • Salt - to taste


  • Grind all the ingredients mentioned in a grinder in one to two stoke..Grind coarsely..
  • Adjust salt accordingly..
  • Transfer it into small bowl..
  • Serve it with the side dish of plain rice, biryani etc..

Tuesday, May 27, 2014

Double Chocolate Fudge Brownies

Today, I am sharing a easy brownie recipe, Double Chocolate Fudge Brownies..Earlier, I shared the recipe of Peanut Butter - Nutella Brownies..  As I said earlier, Brownies are easy to make and even the beginners can try it..Its ingredients is half the recipe of cakes..Brownies are soft in middle and have crunchy edges...You don't need to keep seperate bowl of mixing dry and wet ingredients, as in cakes..In brownies, all the ingredients are mixed together in one bowl..It does not require electric hand or stand mixer..Only one bowl and wooden spoon/whisk is required for mixing the ingredients of brownie..Main ingredient of most of the brownie is chocolate..It used either melted chocolate or cocoa powder or combination of both...There are different types of brownies, it may be either with Egg or Eggless..Now, I am posting a fudgy type brownie with egg version,with the combination of cocoa pdr and chocolate chunks..Lets move to the recipe with step by step pics..


  • Butter - 1/2 cup ( room temperature)
  • Sugar - 1 cup
  • Eggs - 2 no.s ( room temperature)
  • Cocoa powder ( unsweetened) - 2/3 cup
  • All purpose flour / Wheat flour - 1 cup
  • Baking powder - 1/4 tsp ( optional)
  • Vanilla essence - 1/2 tsp
  • Salt - 1/2 tsp
  • Chocolate chunks,roughly chopped - 1/2 cup
  • Any nuts of your choice - 1/2 cup ( optional )


  • Melt the butter in a saucepan in a very low flame.Off the flame..Or, you can microwave it for few seconds till melted..

  • In same pan, add cocoa pdr and mix well with a whisk or wooden spoon.

  • Add sugar and mix thoroughly till sugar melts..

  • Add egg one at a time and mix it well to form smooth batter.

  • Add vanilla essence and salt and mix well..
  •  Add flour and baking powder and mix well without any lumps.

  • Scrab the edges well with rubber spatula and mix well. Can add 2 tbsp of milk if the batter is too thick..Batter should be semi thick consistency.
  • Finally add roughly chopped chocolate chunks and mix well..

  • Pour the batter in a greased  dish or place butter paper in a glass or non-stick round or rectangle dish. If you don't have these, pour the batter in round dish...Level the batter equally with a large spoon..Sprinkle nuts on top ( if using)

  • Place in a preheated oven at 180 degree celcius..Bake for 30 to 33 mins till done. Don't overbake the brownies,else you will not get fudge texture..

  • When it cools down,insert knife at the corner all around for easy taking of brownie ( can cut the crispy edges and ignore it)..Cut into squares and serve it with tea or coffee..

  • Make sure you refrigerate chocolate chunks ( roughly chopped chocolate bar), otherwise it will melt..It should be hard chunks..
  • You can ignore egg, if you prefer eggless version..adjust more milk till the batter is semi thick consistancy
  • Always keep all the ingredients mentioned at room temperature for half to 1 hr before baking..

Wednesday, May 21, 2014

Kerala style Coconut dal curry with Pumpkin and Jackfruit seeds

Today, I am sharing a Kerala style curry i.e Coconut Dal Curry with mashed yellow pumpkin (mathan) and Jackfruit Seeds ( Chakka kuru)..It can be called as Malabar Vegetable Curry..In our area, we used to combine different vegetables with dal curry like raw plantain ( pacha nentrakaaya), Snake guard ( padavalanga), Ash guord ( vellari), Ridge guord ( peechinga / tallolam), drumstick  (muringaka) , muringa ila ( drumstick leaves) etc..we used to make this curry without adding veggies too..Its a easy curry to make.Perfect combination for plain rice, ghee rice, chappati, pathiri etc..Lets move to the recipe.


      For dal ( lentils) curry:
  • Red masoor dal ( chuvanna paripp) / Bengal Dal ( kadala paripp) -  1 cup
  • Yellow pumpkin,diced ( mathan) - 1/2 cup
  • Jackfruit seeds ( chakka kuru) - 10 to 15 no.s
  • Onion,sliced - 1 large or 2 medium
  • Tomato,sliced - 1 small or half of 1 large tomato
  • Chopped garlic - 3 to 4 large pods
  • Chopped ginger - a small pc
  • Green chillies - 2 no.s, slit halves
  • Turmeric pdr - 1/2 tsp
  • Red chilli pdr - 1/4 tsp
  • Salt - to taste
  • Coconut oil - 1 tbsp

      For Coconut paste:
  • Coconut shredded - 1/4 cup
  • Shallots ( Pearl Onion) - 2 to 3 no.s
  • Fennel seeds ( perunjeerakam) - 1/4 tsp

      To Temper
  • Coconut oil - 2 tsp
  • Mustard seeds - 1 tsp
  • Shallots (pearl onion), sliced - 3 to 4 no.s ( optional)
  • Curry leaves - 1 sprig
  • Dry red chillies - 2 no.s broken into halves ( optional)

  • Remove outer skin ( white skin) of jackfruit seeds and soak in water for 5 to 10 mins..Soaking is done to peel the inner skin ( brown skin) of jackfruit seeds easier..Peel the brown skin of jackfruit slightly with knife i.e it should leave few traces of brown skin here and there and keep aside
  • In a pressure cooker, heat oil, add sliced onion and saute till pink.
  • Add chopped garlic,ginger and green chilly and saute for few seconds.
  • Add sliced tomato and saute for few minutes.
  • Add turmeric,chilli pdr and salt and saute till raw smell goes away.
  • Add washed dal ( no need to soak dal in water),jackfruit seeds and diced pumpkin and mix well..
  • Add one and half of water,mix well and pressure cook for about 5 to 6 whistles.
  • Grind coconut paste with little water as mentioned in 'For coconut paste' and keep aside.
  • When the pressure subsides, slightly mash the pumpkin and add coconut paste and mix well.
  • On the flame, cook till when it comes one boil, off the flame..Don't cook for too long, otherwise coconut will curdle..Can adjust the salt, if needed.
  • In another pan, heat coconut oil and add mustard seeds.
  • When it splutters completely,immediately lower the flame, add shallots ( if using) and saute till pink.
  • Add curry leaves and dry red chillies and saute for few seconds.
  • Off the flame and pour these immediately into coconut dal- veg curry and close  the lid to infuse flavour.
  • Serve warm with the combination of plain rice, chappati , ghee rice etc..

  • You can pressure cook or boil dal seperately, if you don't prefer mashed dal..But I prefer the dal to be slightly mashed.. 
  • You can pressure cook,jack fruit - pumpkin seperately and combined it with cooked dal in another pan ( I dumped all the ingredients in pressure cooker in order to save my time).
  • You can add any vegetables of your choice or you can make it plain, without adding veggies too.
  • If your adding drumstick (muringa kai),saute it in a pan with little oil and dump in pressure cooker to avoid breaking it..Pressure cook for 1 whistle.
  • If you are adding other veggies like ridge guord, bottle guord etc..pressure cook at high flame for 1 whistle.
  • If you are using cheera ( spinach ) or muringa ila ( drumstick leaves), add last after pressure cooked or pan cooked dal curry and close the lid for few minutes..

Tuesday, May 20, 2014

Koontal Varatiyat - Spicy Squid Gravy

Today, I am posting a Kerala seafood recipe,Koontal Varatiyat i.e Squid prepared in Spicy Red Gravy..Its a simple recipe which can be prepared in a few minutes..If you are a squid lover like me, definitely you will love this dish...I prefer squid in gravy form..Its tastes delicious... Its a great side dish for plain rice, chappatis etc..Lets move to the recipe.


  • Squid - 3 to 4 no.s
  • Large onions, sliced - 2
  • Large tomato, sliced - 1
  • Green chilly,chopped - 1 or 2 no.s
  • Ginger-garlic paste - 1 1/2 tsp
  • Turmeric pdr - a pinch
  • Coriander pdr - 1/2 tsp
  • Garam masala pdr - 1/4 tsp
  • Kashmiri chilli pdr - 3 to 4 tsp
  • Salt - to taste
  • Curry leaves - 1 sprig
  • Coconut oil/ any oil - 2 tsp 


  • Clean the squid inside and outside, discard the intestine and skin and cut into medium or round pieces. Wash it with couplets of water. Drain and keep aside.
  • Heat coconut oil in a pressure cooker, add sliced onions with salt and saute till translucent.
  • Add ginger-garlic paste and chopped green chilly and saute for few seconds.
  • Add sliced tomato and saute till mushy.
  • Add all the spice powders and saute well till raw smell goes away.
  • Add cleaned squid into it and mix well..
  • Add quarter cup of water and close the lid of pressure cooker.
  • Pressure cook for 6 to 7 whistles till squid cooks.
  • When the pressure subsides, open the lid and cook at high flame for 3 mins till gravy reaches semi-thick consistency. If you prefer more gravy, ignore this step.
  • Off the flame. Add curry leaves and  a few drops of coconut oil and close the lid to infuse the flavour for few mins.
  • Serve warm as a side dish with plain rice, chappati etc.


  • Always use fresh squid as it tastes better..
  • You can substitute it fish,prawns,chicken,etc..

Monday, May 19, 2014

Raita - Yogurt mixed with onions and vegetables

Today, I am sharing a easy side dish for biryani and ghee rice called Raita...It is made with thick yogurt mixed with onions and vegetables..Lets go to the recipe


  • Small onion,chopped - 1
  • Green chilly,chopped - 1
  • Small tomato,chopped - 1
  • Carrot,chopped or grated - 1
  • Cucumber,chopped - 1
  • Coriander leaves,chopped - 1 tbsp
  • Salt - to taste 
  • Pepper powder - a pinch ( optional)
  • Thick yogurt -250 to 500 gm


  • Mix all the ingredients throughly from onions till pepper pdr..
  • Finally add thick yogurt and mix thoroughly.
  • Adjust salt accordingly as some yogurt contain salt..
  • Serve it with biryani,fried rice and ghee rice

Sunday, May 18, 2014

Thalasherry/Kannur Mutton Dum biryani - Malabar Mutton Biryani

Today I am sharing a biryani of my hometown,Kannur/Thalasherry biryani.No other biryani can
beat this famous Thalasherry biryani.Its a mild spicy biryani and tastes very delicious.Earlier I shared Malabar Vegetable Biryani from my hometown.Now I am sharing, mine and  hubby's favourite biryani, mutton biryani. Biryani is a common one pot meal served for occasions like marriage,party ,large gathering etc.. Neychor ( ghee rice ) with non veg curries and biryani are the common lunch that muslim household have every friday..Without having any one of these,we can't consider it as friday :) ( as commonly said as a joke).But,I mostly cook biryani,instead of ghee rice, as my hubby is a great lover of biryani :)... Aleesa ( porridge made of mashed skinless whole wheat with meat pieces) is commonly served as a starter before serving biryani, during marriages and parties.Will post the recipe of 'Aleesa' later.Most common side dish served for biryanis are pickles, raita ( yogurt mixed with chopped onions and vegetables), chammanti /chutney ( dry grounded spicy coconut powder) , Cucumber pachadi (Cucumber with spicy yogurt-coconut paste) etc.Will share these in my later post.Biryani taste differently from home to home..Some may add a thick yogurt in masala,some may or may not add mint leaves ( pudina)..But the spice used in masala in my hometown is same everywhere..As I told earlier, garam masala and ginger-garlic paste is the highlight of this biryani..Unlike other biryani, we don't add coriander powder and red chilli powder in this biryani..we used green chillies paste for spiceness...Thalasherry biryani used kaima/ jeerakashala rice as biryani rice..If that rice is not available in your place,do substitute it with basmati rice..I used basmati rice,as I have to finish it off in my pantry...In Thalasherry and Mahe areas in Kannur dist, they put only rice for dum (cooked on slow flame),  and serve rice and masala seperately..But we prefer layering masala and rice alternately and put on dum,so that juice of meat and masala will infuse the rice,which gives nice flavour and aroma..We serve all this combined..Try this biryani and impress your family..Lets go the recipe :)

Recipe Source : My mom
     Serves : 6 to 7 hungry people


     To marinate:
  • Lamb/Mutton ( cut into medium big chunks) - 1 kg
  • Turmeric pdr - a pinch
  • Vinegar/lime juice - 2 to 3 tsp
  • Pepper pdr - 1/2 tsp

      For Masala:
  • Onions,thinly sliced - 5 large or 6 medium sized
  • Garlic - 1 & half whole
  • Ginger - size of middle finger
  • Green chillies - 10 large or 15 bird eye chillies ( depends upon your spiceness)
  • Chopped coriander leaves - 1/2 cup + 1/2 cup for decorating
  • Chopped mint leaves - 1/4 cup + 1/3 cup for decorating
  • Tomatoes,sliced - 3 large or medium sized
  • Garam masala pdr - 1 tsp + few for sprinkling
  • Salt - to taste  
  • Lime juice - 1 tsp

      For Ghee rice :
  • Basmathi rice / Jeerakashala (kaima rice ) - 6 cups
  • Ghee - 1 tbsp
  • Oil - 2 tbsp
  • Cardamon -  3 no.s
  • Cloves -  5 no.
  • Cinnamon - one large, broken
  • Bay leaf - 1 ( optional)
  • Water - 9 3/4 cups ( 1 cup of rice = 1 3/4 cups of water)

      For Garnishing:
  • Onion,thinly sliced - 1 large or 2 medium sized
  • Cashew nuts - 10 no.s
  • Raisins - 7 no.s
  • Saffron - a pinch mixed with 2 tbsp milk and set aside for 15 mins ( optional )
  • Rose water - few for sprinkling ( optional)

  • Soak basmati rice in water for 30 mins.  If using jeerakashala rice,ignore this step.Wash the rice thoroughly with 2 to 3 couplets of water,drain rice in the colander and keep aside.
  • Wash the mutton thoroughly and drain it. Marinate mutton with ingredients mentioned in " to marinate ' and keep aside for 30 mins..
  • Make a paste of ginger +garlic+ green chillies and set aside.
    For making masala
  • Heat oil in a pressure cooker, add sliced onions with salt and saute till translucent.
  • Add ginger-garlic-chilli paste and saute for few seconds.
  • Add sliced tomatoes and saute till mushy.
  • Add chopped coriander + mint leaves and saute for few seconds.
  • Add garam masala pdr and saute till raw smell goes away.
  • Add marinated mutton and mix well thoroughly.Do not add water in between ,as mutton, onions and tomatoes itself releases water while cooking..
  • Add salt and lemon juice and mix well..
  • Close the lid of pressure cooker and pressure cook for 5 to 6 whistles,depending upon the mutton ..
  • Off the stove. When the pressure releases, open the lid, switch on the flame and make into high flame and let the mutton gravy reduced to semi thick consistency and  stir in between carefully..Don't make it too dry as there should be moisture left for dum..It takes time to evaporate the water..For easy evaporating of water,pour the gravy into the sauce pan ( ignoring mutton) reduce the gravy to semi-thick consistency..Off the flame and pour the gravy back to the pressure cooker on top of meat..keep aside.

       Making of ghee rice.
  • In a large wide non-stick casserole/biryani pot , heat ghee + oil for few seconds.
  • Add thinly sliced onions and saute till light brown. Adding few pinches of sugar will caramalise onion faster. Drain and keep aside.
  • Add cashewnuts and raisins and saute till cashewnut turns light brown and raisins puffed up. Drain and keep aside.
  • In a same vessel,add all the whole spices mentioned and saute for few seconds.
  • Add water and let it boil till the bubbles comes.
  • Add salt and sprinkle few lime juice to prevent sticking of rice.
  • Add drained basmati rice into it,mix gently and close the lid.
  • Keep at high flame for few minutes till the water evaporates.( Be careful not to get burnt)
  • Immediately reduce the flame to low and turn the rice from bottom to top on all sides and gently level the rice.
  • Close the lid and cook for 2 to 3 mins..
  • Rice should be 80 percent cooked, remaining it will cook on dum..Off the flame and keep aside with lid closed.

     Layering the rice and dum
  • Divide the mutton masala and rice into three equal parts..
  • Transfer the rice into another big plate..In same biryani pot, spread one part of mutton masala in circular motion.
  • Take another part of rice and pour on top of masala,covering everywhere. Level it with a back of large spoon,sprinkle few garam masala powder and few chopped mint-coriander leaves on top of the rice..
  • Then pour another part of mutton masala and repeat the step.
  • Top part should be covered with rice..Sprinkle remaining garam- masala pdr and herbs like how you layered on rice earlier..level it with large spoon
  • Sprinkle caramalised onions, cashews and raisins sparingly on top of it.
  • Sprinkle saffron-milk  and rose water sparingly on top of rice ( optional)..
  • Cover it with aluminium foil on top of the vessel as shown in the picture below..Close it with lid on top of that..It is mainly done to tight the lid,so that steam will not escape while  on dum..It will retain flavour and aroma of biryani..As a substitute, you can stick wheat dough on  top sides of a vessel in circular motion and cover it with a lid on top of it..
  • Place tawa or steel platter ( any one of this) as shown in the pictures ( It is done to avoid burning at bottom during dum) and place biryani pot on top of it.
  • Keep at very low flame and cook for 30 to 40 mins...
  • At the time of serving,remove the foil and serve warm..  
  • Serve it with the combination of your choice like pickles, raita etc.

Dum preparation of mutton biryani

  • Cutting,chopping and pasting of ingredients can be done previous night to save time for making biryani..
  • If you have guest, make biryani masala previous day and refrigerate..Next morning, make ghee rice and layer it for dum..
  • It is better to reduce water for biryani ghee rice than normal ghee rice, as it will prevent rice from getting mushy while on dum..

Friday, May 16, 2014

Pepper Chicken Liver dry fry

Today, I am posting a Naadan ( Kerala style) chicken liver dry fry..Liver contains Iron which is necessary for healthy functioning of  blood.. It is good for anaemia  patient and pregnant ladies too..Main ingredient of this dish is black pepper powder and its mild spicy dish...I am making it in dry version, as its my favourite way of eating chicken liver..Its a great side dish for chappati, kubboos, rice etc..Let go to the recipe:


  • Chicken liver -   500 gm
  • Shallots ( Cheriya ullli), sliced  - 10 to 15 no.s
  • Ginger-garlic paste - 1 tsp
  • Green chillies,slit halves - 2 no.s 
  • Vinegar - 2 tsp
  • Turmeric pdr - 1/4 tsp + a pinch
  • Black pepper - 3 to 4 tsp
  • Garam masala pdr - 1/2 tsp
  • Curry leaves - 1 sprig to garnish
  • Coconut oil - 1 tbsp
  • Salt - to taste.


  • Cut the chicken liver into medium pieces, clean and wash the liver properly and drain it.
  • Marinate the liver in vinegar and a pinch of turmeric pdr to get rid of pungent taste and the toxin present in the liver will goes out..
  • Heat coconut oil in a fry pan, add sliced shallots and saute till light brown.
  • Add ginger garlic paste and saute for few secs.
  • Add all the spice powders and saute till raw smell goes away.
  • Add the marinated liver and saute well.( Don't add salt in between otherwise liver will become rubbery).
  • Close the lid and cook for 5 mins at medium flame.
  • When one side is cooked, carefully turn other side carefully without breaking.
  • Close the lid again and let it cook for another 3 minute at medium flame..
  • Add salt at this stage and mix well carefully .Can add little pepper pdr too,if you prefer more spicy..
  • Close the lid and turn the heat high and let the water evaporate completely and cook for l min till liver is slightly browned..Be careful not to get burnt..
  • Off the flame. Garnish it with curry leaves and slit green chillies. Drizzle few drops of coconut oil and close the lid for few mins. Let it infuse flavour.
  • Serve hot with chappati, kubboos, poori, rice etc.


  • Liver cooks very fast. Don't overcook the liver else it will turn rubbery.
  • It is better to add salt last after making liver curry or fry. It will prevent liver from getting hard.
  • It is better to soak liver in milk/vinegar /turmeric pdr to get rid of toxin present in the liver.

Thursday, May 15, 2014

Crispy Chicken Cheese Balls

Today, I am sharing a savoury snack item, Crispy chicken cheese balls..Now-a-days, I rarely make snacks, its due to my laziness...After long time, I decided to make a spicy deep fried snack..I have left over chicken and cheese in my refrigerator..Idea clicked me, why not combine together and make a snack??...As in the name, this is the snack made of chicken-cheesy combination..Any cheese or chicken lovers will love this crispy snack...This snack is prepared using bread slices stuffed with chicken masala ,sprinkled with grated cheese,which is dipped in egg batter and coated with grounded cornflakes, which gives crunchy effect..We used to make this bread balls which used different filling like chicken,vegetables and of course sweet filling likes dates and coconut...But coating we used mostly is bread crumbs .. But I decided to give coating with twist i.e grounded cornflakes..Main advantage of using cornflakes powder is it is crispy,does not absorb oil whereas in bread crumbs it does and it doesn't live traces of powder in oil after deep frying, where as in bread crumbs it does.. Me and my hubby enjoyed this evening snack with a cup of tea .Do try this snack and I am sure everyone in your family will love it..Lets go the recipe:


  • Shredded chicken,cooked - 1 cup ( chicken cooked with pepper pdr,turmeric pdr and salt, de-bonned and shredded)
  • Onion,finely chopped - 1 large
  • Ginger-garlic paste - 1 tsp
  • Green chilly,chopped - 1 or 2 no.s
  • Turmeric pdr - a pinch
  • Pepper pdr - 1/4 tsp
  • Garam masala pdr - 1/4 tsp
  • Coriander leaves,chopped - 1 tsp
  • Curry leaves,chopped - 1 tsp
  • Grated mozarella cheese or any grated cheese - generous amount. 
  • Egg - 1
  • All purpose flour ( maida) - 1 tsp
  • Bread slices - 10 to12 no.s 
  • 2 bread slice + 1 handful of cornflakes -ground into fine or coarse powder ( or you can ignore bread slices,ground powder with cornflakes itself)


      Making of Chicken masala:

  • Heat a fry pan,add onion and saute till pink.
  • Add ginger-garlic paste and green chillies and saute for few seconds.
  • Add all the spice powders and saute till raw smell goes away.
  • Add salt ( adjust accordingly as cooked chicken contains salt) and coriander leaves and saute well.
  • Add cooked shredded chicken and saute for 5 mins.
  • Finally add chopped curry leaves and saute for few seconds. Off the flame and keep aside to cool.

      For outer crust and dipping:
  • Remove the crust(brown side) of the bread and keep aside.For easy removing of the crust, place 4 to 5 breads on top of each other,press the breads and cut the brown edges with knife. Repeat with other slices and keep aside. ( see pic 2)
  • In a small bowl, beat eggs and all purpose flour thoroughly and keep aside.(see pic 3)
  • Place grounded bread and cornflakes in a plate and keep it ready.( see pic 4)
  • Divide the chicken masala according to the number of bread slices.
  • Place little water in a bowl, soak one slice of bread in a water for half second and take out immediately...Don't soak it too long,otherwise bread will break..( you should make this process faster).
  • Place soaked bread in your palm and press it with your other palm and drain out the water completely. This process is done in order to keep the bread soft. 
  • Place one tsp of chicken filling ( it depends upon the slice of bread) and sprinkle little grated cheese on top of masala..( see pic 5)
  • Close the edges from side to top and make it into ball shape. Don't overcrowd the feeling as it may break while deep frying..
  • Repeat with other bread slices and keep aside.
  • Dip each of the balls with egg - maida mixture and roll the balls completely in bread-cornflakes powder. (see pic 6)
  • In a deep pan, heat generous amount of oil at medium heat. When it turns hot,add all the balls one by one and deep fry these till both sides are golden brown in colour. (see pic 7)
  • Take out and drain the balls. Place these on paper kitchen towel.
  • Serve warm..It tastes better when hot..When you bite it, it gives crunchy cheese feeling.
  • Serve it with a tomato ketchup or serve as it is..Have it with a cup of tea or coffee.

  • Instead of chicken, you can substitute with soya chunks or vegetables.
  • You can make your own filling and play with the spices of your choice.
  • You can ignore cheese if you don't like it.
  • You can also coat it with breadcrumbs as you wish..
  • Dipping with cornflakes gives crunchy feeling and it does not absorb oil.
  • Leftover can be refrigerated or you can make large quantities of balls and keep it in freezer. Thaw for 1 hr  before deep frying it.

Wednesday, May 14, 2014

Chicken Majboos or Chicken Kabsa.

Today, I am sharing  a Arabic special rice, called 'Chicken Majboos' or 'Chicken Kabsa'..It can be called as a fool method of preparing biryani..As I told earlier in Malabar Veg Biryani , in biryani,     masala and rice are cooked seperately, which is layered alternately and put into slow flame called Dum..Biryani has lot of ingredients. But in Majboos,ingredients are very less and its easy to prepare. Its healthy and tasty too.In Majboos, meat masala and rice is cooked in one pot,instead of cooking both seperately..That means,uncooked rice is added to the masala broth and cooked everything together...The meat which is cooked in masala broth is taken out and grilled...Normally big pieces of mutton or chicken is used in Majboos..Its preparation is similar to Thalashery's (Northern part of Kerala) 'Irachi Chor',will share it in my post later..Now-a-days, Majboos is common in parties and restaurant too..I saw the chef preparing majboos in malayalam cookery show..But they do modify the spices to suit Indian taste, but I didn't :) ..Most of the Arabic food used less ingredients and their dish is not spicy like Indian..But their dish is tasty and healthy too..Being,born and brought up in Middle East, I love most of the Arabic food like shawarma. falafel, grilled kababs and charcoal meat, rigah etc. U.A.Eins and Bahraini's called this dish as Majboos, while Saudi Arabian's and Yemeni's called this dish as Kabsa...Do prepare this dish and impress your family..Lets move to the recipe..


     For Gravy:
  • Chicken leg with thigh/ chicken ,cut into 4 big pcs - 500 gm
  • Basmati rice - 3 cups
  • Kabsa Masala ( Arabic masala) / Homemade kabsa masala - 2 tbsp ( recipe given below)
  • Onions,sliced - 2 large or 3 medium sized.
  • Large green Chilies,slit halves - 2 no.s 
  • Tomato puree - of  1 1/2 large tomato ( make a puree of it without adding water)
  • Garlic - 6 cloves + 2 cloves chopped 
  • Ginger - a small pc
  • Knor chicken seasoning / 1 maggie chicken cube - optional
  • Coriander leaves - 1/2 handful chopped
  • Carrot,diced large - 1/2
  • Potato, diced large - 1 small
  • Quail eggs / Hens Eggs - to decorate ( optional)
  • Toasted pin nuts/cashews/Almonds - to decorate.
  • Loomi( dry whole lime) - 1 ( can substitute it with juice of 1 lime).
  • Saffron - a pinch mixed with 2 tbsp of milk
  • Olive oil / butter - 1 1/2 tbsp

     For Homemade Kabsa Masala:
  • Peppercorns / pepper powder - 1 tsp
  • Coriander seeds/ coriander powder - 2 tbsp
  • Cumin seeds - 1 1/2 tsp
  • Dry red chilies - 2 to 3 no.s ( can use chilli flakes or paprika powder instead)
  • Cardamom - 2 no.s
  • Cloves - 3 no.s
  • Bayleaf - 1
  • Nutmug powder ( jaatika) - a pinch ( if having)
  • Cinnamon - 1" stick

  • Soak basmati rice in a water for about 30 mins. Drain and keep aside.
  • Soak loomi ( dried lime) in a hot water for 10 mins.
  • Wash and clean the chicken thoroughly and make slits around the chicken..Drain it and keep side.
  • Grind all the ingredients mentioned in 'Kabsa masala' along with 6 cloves of garlic and a pc of ginger and make into paste. If using readymade kabsa masala,ignore grinding part and combine it with ginger garlic paste.
  • Marinate chicken with half of kabsa masala and salt and refrigerate for 1/2 to 1 hr.
  • In a large wide pan, heat olive oil/butter in a pan, add sliced onion with salt and saute till light brown.
  • Add 2 cloves of chopped garlic and green chilies and saute for a sec.
  • Add tomato puree and saute for few mins.
  • Add half of kabsa masala and saute till raw smell goes away.
  • Add marinated chicken and vegetables and mix well.
  • Add knor chicken seasoning or  powdered maggie chicken cube and saute well ( optional ).
  • Add 6 cups of water ( 1 cup of rice = 2 cups of water) and salt and mix well.
  • Make a hole in the loomi ( it is done to penetrate the juice of it) and add it to the water. You can substitute it with squeezed lime juice if you don't have it. 
  • Close the lid of vessel and let the vegetables and chicken cook for 15 to 20 mins.
  • Off the flame. Strain the stock and take out the chicken and vegetables as shown in the picture 4.
  • Grill  or shallow fry the chicken with little oil or butter for few mins.Do not make it too dry.(see pic 6) .Chicken is already cooked,no need to fry for too long. It is done mainly to get grilled or crispy effect. Can grill the vegetables too ( if using). Keep chicken and vegetables aside..
  • Add  cooked sliced onions and loomi back to same vessel...Measure the stock,it might be reduced to 5 cups ( as previously we had 6 cups of water)..Add 5 cups of stock + 1 cup of normal water into the vessel and boil it. ( See pic 3)
  • When bubble comes, taste and add salt and drops of oil to prevent rice from sticking..Add drained basmati rice into it ,keep it as medium flame for 3 mins and close the lid.
  • Then keep it into high flame ( be careful not to get burnt at bottom)..When water evaporates, immediately reduce the flame to sim and turn the rice from bottom to top and cook for few mins.
  • Open the lid and sprinkle saffron milk and garnish it with chopped coriander leaves. Close and cook for about 1 min at slow flame. 
  • Off the flame and serve rice on a large plate, place grilled chicken and veggies on top.
  • Decorate it with tossed nuts and hardboiled quail/hen eggs ( optional).
  • Serve warm with raita,pickles or chutneys of your choice.

  • Readymade Kabsa masala /Arabic masala and Loomi is available in almost all the stores in Middle east and Kerala too. If you prefer,make homemade kabsa powder as mentioned in the ingredient. You can grind it in large quantities and store it in air-tight container.
  • You can make homemade loomi by sun-drying the lime and store it in airtight container. Otherwise substitute with lime juice.
  • Adding vegetables is optional.
  • Always use same cup for measuring rice and water.
  • Its a simple dish to prepare for large gathering and parties.
  • Always use big piece of chicken/meat while preparing majboos, as big piece of meat taste better ( I don't have bigger piece of chicken, So I used medium sized chicken)

 “Sending this entry to Ahlan Ramadan –The Healthy Way” hosted by Rafeeda, Hasna and Humi

Tuesday, May 13, 2014

Masala Egg Bonda or Masala Stuffed Egg Fritters.

Today, I am sharing a savoury snack item, Masala Egg Bonda or Masala Stuffed Egg fritters..We make this dish mainly for iftar..It is prepared using hard boiled eggs, which is stuffed with yolk masala and dipped it in Gram Flour/ All Purpose flour batter and deep fried in oil..I'll be including with step by step pictures for the beginners to understand..Lets move to the recipe :)


       For Masala
  • Hardboiled Eggs - 3 to 4 no.s ( boil eggs with lots of water with pinch of salt for 10-12 mins and remove the shells)
  • Small onion,finely chopped -1 (or half of one large onion)
  • Finely chopped ginger -1 tsp
  • Finely chopped garlic - 1/4 tsp
  • Finely chopped green chilly - 1 large or 2 birdeye chillies
  • Turmeric powder - a pinch
  • Black pepper powder - 1/4 tsp
  • Garam masala powder - 1/2 tsp
  • Cumin powder - 1/4 tsp ( optional)
  • Finely chopped coriander leaves - 1 tbsp
  • Finely chopped curry leaves - 1 tbsp
  • Salt - to taste
  • Oil - to deep fry
     For Batter
  • Gram flour ( besan/kadala podi) / All purpose flour (maida) - 1/2 cup or more.
  • Rice flour - 1 tsp heaped.
  • Asafoeda ( kayam podi) - a pinch ( optional)
  • Red chilli pdr - 1/4 tsp
  • Salt - to taste.


     For Masala:
  • Slice half of the hard boiled eggs and remove the yolk  as shown below ( see pic 1)
  • Crumble the yolk with your hands and keep aside.( see pic 2)
  • In a fry pan,heat little oil and add chopped onions and saute till link pink.
  • Add chopped garlic,ginger and green chilly and saute for few second.
  • Add turmeric powder,black pepper powder,garam masala powder and cumin powder (optional) and saute till raw smell goes away.
  • Add chopped coriander leaves and mix well.
  • Finally add crumbled yolk and mix well for few mins.
  • Add salt and can adjust spice of your choice.
  • Add chopped curry leaves,saute for few secs and off the flame. Set aside to cool.( See the pic 3 )
      Assembling the eggs:
  • Make the crumbled egg masala into balls  and divide it depending upon the egg halves as shown in picture. 
  • Place masala yolk balls into the holes of egg whites as shown in the picture and set aside.      ( See the pic 5)

     For Batter :
  • In a large bowl, add gram flour / all purpose flour and rice powder,salt,asafoeda and red chilli powder and mix well. 
  • Add water little by little and make into thick batter. Make sure batter must be thick otherwise filling will come out, when deep frying in oil. If the batter becomes thin, add l tsp of gram / all purpose flour. ( See the pic 4)
  • Meanwhile heat a oil in a deep pan. Take a masala egg half one at a time and place on a gram batter and pour the batter on top of the yolk masala thickly.
  • Carefully take the masala egg along with the batter thickly and drop slowly in a oil to deep fry as shown in picture. ( See the pic 6)
  • Repeat with other masala egg halves. When one side becomes golden brown, turn other side carefully without breaking,fry until it becomes golden brown on other side too..
  • Drain and place these in kitchen paper towel.
  • Serve warm with tomato ketchup.
Preparation of Egg Bonda

Monday, May 12, 2014

Varatharacha Mutton Curry or Mutton in Roasted Coconut Curry

In Kerala,most of the dish has a presence of coconut..Most non or non veg curry is made either with extracted coconut milk,coconut paste or roasted coconut paste..There are many types of mutton/beef curry or dry gravy like mutton/beef stew, naadan mutton/beef curry, beef varatiyath( Beef gravy) etc..Will share these in my later post..Today, I am sharing a recipe of mutton with roasted coconut curry,it is called 'varatharacha irachi curry'in Kerala...In this curry, shredded coconut is pan roasted along with spices and blended to make smooth roasted coconut paste and combined in the curry..I made this curry last week for dinner for my in-laws who is there for short visit to UAE,as they are leaving to their hometown that day..I had the combination with pathal/ pathiri ( rice flat bread).My hubby and my in-laws loves this curry so much..I got the recipe from  here, but I slighly modified according to my taste..Everyone has their own method for making this curry..Do try this curry and impress your family..


        For Masala:
  • Mutton (Goat meat) - 1 kg
  • Large Onions,sliced - 3 large
  • Tomatoes,sliced - 2
  • Ginger-garlic paste - 1tbsp
  • Turmeric pdr - 1/4 tsp
  • Kashmiri chilli pdr - 1 tsp heaped
  • Hot water - 1 1/2 cup

       To Roast and Grind:
  • Coconut shredded - 3/4 cup
  • Fennel seeds ( perumjeerakam) - 1/4 tsp
  • Pepper corns/black pepper pdr - 1/2 tsp
  • Coriander seeds/ coriander pdr - 2 tbsp
  • Cardamom - 2 no.s
  • Cloves - 3 no.s
  • Cinnamon stick - a small pc
  • Dry Red Chillies,stem removed - 3 to 4 no.s ( according to your spice level)
  • Shallots ( Cheriya ulli) - 4 to 5 no.s
  • Curry leaves,chopped - 1 tbsp ( I didn't use as its not available in my pantry)

        To temper: ( taalikal)
  • Coconut oil - 1 tbsp
  • Shallots - 5 to 6 no.s
  • Curry leaves - few
  • Coriander leaves,chopped - one handful
  • Green Chillies - 2 no.s

  • Heat a pan,roast the shredded coconut and add few drops of coconut oil ( to brown faster)at medium flame.When it turns brown ( never mind if it leaves few traces of whites here and there),turn the flame to low and add all the ingredients mentioned in ' To roast and grind' and saute for few mins..Be careful not to get burnt..If using coriander powder and pepper powder, make sure to add last and saute it, otherwise these will get burnt..Off the flame and set aside to cool..when it cools down, grind into paste by adding 1/4 cup of water.
  • Heat a pressure cooker and add little oil . Add sliced onions with salt and saute till translucent.
  • Add ginger-garlic paste and saute for few seconds.
  • Add tomatoes and saute till mushy.
  • Add turmeric and chilli powder and saute till raw smell goes away.
  • Add cleaned mutton and saute well.
  • Add hot water, mix well and close the lid. Pressure cook for 6 or 7 whistles , depending upon the mutton.
  • When the pressure releases, add roasted coconut paste and mix well.
  • Adjust salt according to your taste.When it comes one boil, off the flame.
  • In separate pan, add coconut oil and add sliced shallots and saute till light brown.
  • Add chopped coriander,curry leaves and green chillies and saute for few seconds.
  • Off the flame and pour these into the mutton curry.
  • Close the lid of pressure cooker,so the flavour will infuse.
  • Serve warm with the combination of your choice like pathal, ghee rice, plain rice,chappati, poori. kerala porotta etc..

Sunday, May 11, 2014

Malabar Vegetable Biryani

Biryani is  the famous one pot meal that many people loves to eat..Biryani is mostly loved by Arab and Asian countries like Pakistan,Indian,Bangladeshi etc..Biryani do differ from country to country..It is believed that Biryani is introduced by Mughals in India.There are many types of Biryani in India too: Bombay Biryani, Hyderabadi biryani, Thalasherry biryani, Calcutta biryani etc..Among the biryanis, Hyderabadi biryani is the tastiest and famous in North India and whereas Thalasherry biryani is famous in South Kerala...Preparation of spices do differ in most of the states in India..But the process of preparing the biryani is almost same..

Biryani is mostly prepared in a large pot or aluminium/large non stick wide biryani pot.It is prepared by layering of meat ( Chicken/Mutton/Beef) or seafood ( Prawns/fish/squid/mussels) masala and cooked rice alternatively which is decorated with caramalised onions and roasted nuts..  It is cooked in a very slow flame called 'Dum' for 30 to 40 mins, so that the flavour and aroma of masala will infuse with rice..In Kerala too, there is slight variation of spices in masala...

Ok, enough of biryani history :)..Lets move to the Malabar biryani that I am sharing now...I am going to post the biryani of my hometown Kannur or 'Thalasherry Biryani' ...North Kerala or Malabar used short grain rice called 'Kaima/Jeerakashala rice',whereas in South Kerala and North Indian used long grain rice called 'Basmathi rice'...In some places, Kaima rice may not be available, don't worry, you can prepare it with basmati rice..But Kaima rice is tastier when preparing malabar biryani.. Thalasherry biryani is mild spicer...Unlike other biryani, it doesn't use red chilli powder and coriander powder..Main highlight of this biryani is 'garam masala powder or All spice powder'..Only spice which used is chopped or pasted green chillies...

As I said earlier, most commonly used in meat biryani is Chicken,Mutton,Beef and seafood biryani like prawns,fish etc are used ( Will share the recipe for the coming post)..There is vegetable biryani too,which I am sharing now..I think Malabar version of vegetable biryani is rarely prepared as most of them love non-veg version..But its tasty too..You can serve it with raita( yogurt mixed with vegetables) or pickles or any other side dish like chicken fry,fish fry,chilli chicken etc..My hubby is not  much fond of vegetable biryani , I loved it :)..  He is happy when I serve a side dish with  Green Chicken Fry as I post earlier..Sorry for delaying the post of this recipe..

I am going to show you the step by step pictures of preparing Malabar Vegetable Biryani with Basmathi rice, (as kaima rice is not available in my pantry) for beginners..I am trying my level best to explain everything in detail, please do co-operate :) :)..Please prepare as mentioned in recipes, don't add other spices as the taste of Malabar biryani changes..Ok,lets go to the recipe:

  1. For Vegetable Masala:
  • Onions,sliced thinly - 3 large or 4 medium
  • Tomatoes,chopped - 2 large
  • Ginger-Garlic paste - 2 tblsp
  • Green chilli paste - 7 to 8 large green chillies or  10 bird-eye green chillies
  • Turmeric powder - 1/4 tsp
  • Garam masala powder - 1 tsp
  • Pepper powder - 1/4 tsp ( Can add it, if your garam masala powder didn't have pepper)
  • Thick Yogurt - 1 tbsp
  • Coriander leaves,chopped - 1 stalk ( reserve half for decorating)
  • Mint leaves,chopped -1/2 stalk ( reserve half for decorating - its optional)
  • Any Vegetables of your choice, cut medium cube - 1 1/2 to 2 cups, I used :                           [Cooked / Frozen Green peas - 1/4 cup , Carrot - 1 diced medium, Potato - 1 medium cubed, Beans - 1/4 cup:cut into medium pcs, Brocolli / Cauliflower - 7 to 8 big florets , Green Capsicum - 1 cut into medium pcs ( you can have mixed colours of red,green and yellow capsicum]
  • Lemon juice - 1/2 of one lime

    2. For Ghee Rice:
  • Basmathi or Kaima rice - 4 cups
  • Ghee/Clarified butter - 1 tbsp
  • Oil - 1 to 2 tbsp
  • Cardamon - 2  no.s
  • Cloves - 3 to 4 no.s
  • Cinnamon sticks - 1/2 inch broken into pcs
  • Water - 6 3/4 cups ( for one cup of rice, use 1 3/4 cup of water)

     3. For Garnishing:
  • Onion, thinly sliced - 1
  • Cashewnut and raisins - few
  • Coriander and mint leaves- reserved remaining halves earlier
  • A pinch of saffron,mixed with 1/4 cup of milk / biryani colour - optional
  • Rose water - few for sprinkling ( optional)


Before preparing masala, soak the basmati rice for atleast 30 mins..If you are using kaima/jeerakashala rice, ignore soaking part( will share the post regarding preparation of  kaima rice later )..Wash thoroughly and drain it
  1. For Vegetable Masala:
  • Pressure cook the Green peas( if fresh) for 2 to 3 whistles till soft..Boil or steam Cauliflower or Brocolli seperately. Drain and keep aside.
  • Add oil in a pressure cooker and add sliced onions and saute till translucent.
  • Add ginger-garlic paste and saute for few seconds.
  • Add tomatoes and cook till mushy.
  • Add turmeric pdr,garam masala powder,pepper powder ( optional) and salt and saute well.
  • Add chopped coriander and mint leaves and saute well.
  • Add yogurt and mix well.
  • Add 1/4 cup of water and pressure cook for 3 whistles..(Pressure cook without adding vegetables at this stage,otherwise veggies will be overcooked..This is done in order to get masala in pasted form).
  • When the pressure releases, add vegetables except cooked green peas and brocolli/cauliflower.Mix it and pressure cook for 1 whistle at high flame.
  • When the pressure releases, add cooked green peas and brocolli and mix well.
  • Adjust salt to your taste and add lemon juice and mix well.

2. Preparation of Ghee rice ( Neychor)
  • Heat a wide large vessel( biryani pot), add ghee + oil and add one thinly sliced onion and fry till golden brown(adding pinch of sugar will caramalise faster)..Drain and keep aside.
  • Add cashewnuts and raisins and fry till cashews become light brown and raisin puffed..Drain and keep aside.
  • In same oil, add cardamon,cloves and cinnamon sticks and saute for few seconds ( See pic 2)
  • Add 6 3/4 cups of water in the vessel and let it boil till bubbles comes ( See pic 3)
  • Add salt and add few drops of lemon juice ( to prevent sticking of rice)
  • Add soaked and drained rice into it. Mix it with large spoon and close the lid.( See pic 4)
  • Cook the rice at high flame for 6 to 7mins,taking  care not to get burn..Can open the lid once and toss the rice in between . Cook till water evaporates. (See pic 5)
  • When water evaporates, immediately make into low flame and toss the rice from bottom to top.
  • Close the lid and cook the rice at very low flame for about 5 mins.
  • Off the stove. Rice should be 90 percent cooked..Remaining 10 percent will cook on dum ( very slow flame)

preparation of ghee rice

     3. For Layering the rice and Dum
  • Transfer the rice into the plates,never mind if there is few trace of rice in the vessel ( biryani pot).
  • In same biryani pot, add half of vegetable masala and spread in a circular motion as shown in the pic. ( See pic 1)
  • Add 1/2 of ghee rice on masala and spread in a circular motion as shown in the pic below (See pic 2).  Level and press firmly with a large spoon. Sprinkle little garam masala pdr and little coriander - mint leaves ( don't add all herbs).
  • Repeat the step once more. ( See pic 3)
  • Final topping should be covered with rice..Spread and level it firmly.( See pic 4)
  • Add the final topping with remaining herbs and sprinkle garam masala..Spread caramalised onion,cashews and raisins sparingly.( See pic 4)
  • Sprinkle saffron milk water and rose water sparingly ( optional)
  • Close the lid and cook it in a very slow flame for about 30 mins..This process is called dum.
  • In order to prevent bottom getting burnt during dum, place tawa or steel dum platter ( Its available in most of the Indian store..It has the slotted holes for the flames to pass through).
  • Off the flame and serve it on a plate.Take the rice from bottom to top and serve it.
  • Serve warm with Raita or Chutneys or any other veg or non veg side dish of your choice.

Dum preparation of veg biryani

  • Biryani seemed to be lots of process to some people..But believe me, if you plan it earlier it is easy to prepare.
  • Cutting,chopping and grinding of ingredients can be done at previous night in order to save time or if you have guests next day.
  • Biryani is a easy main meal to prepare if you have lots of guest.
  • You can add any vegetables of your choice.
  • If you are in a hurry or if you don't like, ignore caramilised onions and nuts..But it taste good and looks attractive.

Tuesday, May 6, 2014

Green Chicken Fry

Today, I am sharing a special chicken fry, Green masala Chicken..Its a mild spicy chicken fry..Unlike normal chicken fry, it doesn't use red chilly powder..Main highlight of this fry is,it used herbs like coriander and mint leaves,hence its green in colour..Its my own successful recipe..My hubby loved it so much...I had the combination with malabar vegetable biryani .Do make changes of your making of normal chicken fry and  make this chicken fry and impress your loved ones. Instead of deep frying, you can grill or bake the chicken..But deep frying tastes better..Lets go the recipe :) :)

  • Chicken Thigh/ leg - 500 gm
  • Peppercorns - 1 to 1 1/2 tsp 
  • Ginger-Garlic paste - 1 1/2 tsp
  • Green Chillies - 3 to 4 no.s ( depends upon your spice level)
  • Coriander leaves - 1/2 cup
  • Garam masala - 1/2 tsp
  • Mint leaves - 1/4 cup
  • Thick yogurt - 1 tbsp
  • Corn Flour - 2 tsp heaped
  • Salt- to taste
  • Oil - enough for deep frying
  • Remove the skin of the chicken and wash thoroughly. Make a slit into the chicken frontwards and backwards here and there. Drain to remove water.
  • Blend all the ingredients except oil and cornflour and make it into paste by adding little water. Add cornflour and salt and mix it well.
  • Marinate it and refrigerate for 1 to 2 hrs or more for better taste and flavour .
  • Deep fry it in oil at medium flame for 12 to 15 mins till both sides are light brown.
  • Serve warm with biryani, chappati, poori etc 

Monday, May 5, 2014

Almond Basboosa or Almond Semolina Cake

Today,I am sharing an Arabic sweet baked dish called basboosa or semolina cake..Its a popular sweet in Middle East and other Arab countries...It is a baked semolina cake which is soaked in sugar syrup. This cake is refrigerated to absorb syrup faster.They prepare it for special occasions like Eid and iftar..Other than plain basboosa,there are many variation of basboosa like coconut,orange and of course almond, which I am sharing now. The syrup is flavoured with rose water or orange blossom water...There are many recipes of basboosa which use any one of the ingredient like egg,buttermilk or with condensed milk...I am sharing an egg less version i.e with condensed milk..I got this recipe from a leaflet of 'Nestle' condensed milk, but I altered slightly..This cake is easy to prepare...Lets go to the recipe .

  • Fine or roasted semolina ( rava) - 2 cups 
  • Melted butter - 1 cup 
  • Baking powder - 1 1/4 tsp
  • Fat free or full fat condensed milk - 1 tin (400 gm)
  • Almond powder - 1/2 cup ( ground almond into coarse pdr)
  • Water - 1 cup 
  • Salt - a pinch
  • Pistachios or any nuts - to garnish
     For syrup:
  • Sugar - 2 cups
  • Water - 1 1/2 cups
  • Lemon juice - 1 tsp
  • Saffron - a pinch ( optional)
  • Cinnamon - a small pc ( optional)
  • Rose water or rose essence - 1 tsp
  • Preheat the oven to 190 degree C.
  • For faster melting of butter,microwave butter for about 30 to 40 secs depending upon your oven.
  • In a bowl, mix together semolina,baking powder,salt and almond together with a whisk
  • Add melted butter and mix thoroughly.
  • Add condensed milk and mix well.
  • Add water and mix thoroughly without any lumps.
  • Pour this batter in a greased baking dish.
  • Meanwhile, prepare syrup ( Method given below).
  • Bake for about 35 to 37 mins until crust becomes brown in colour,when knife inserted in the center should come clean.
  • Take out of the oven and cut into diamond or square shapes as shown in the pic below.
  • Pour syrup all over it.Semolina absorbs syrup faster.
  • Garnish with pistachios or any nuts of your choice.
  • When it cools down, refrigerate and serve cold.
  • It tastes better next day.
      For preparing syrup
  • Boil sugar and water together in a small saucepan as shown in the pic below.
  • Mix well and keep it into medium flame.Let it boil for 6 to 7 mins until slightly thickens.
  • Add lemon juice and rose water and  mix well.
  • Off the flame and add a pinch of saffron and cinnamon sticks ( optional)

preparation of basboosa

Sending this to Priya's Versatile Recipe's  blog hosted by Rafeeda of 'The big sweet tooth'

Sending this to Vardhini's blog hosted by Rafeeda of 'The big sweet tooth'


Saturday, May 3, 2014

Pepper Mushroom Masala

Today, I am sharing a vegetarian dish,pepper mushroom masala...As in the name, pepper is the main highlight of this dish..It does not contain red chilli powder..Its a mild spicy dish...Its a tasty curry,even mushroom haters will like it...This recipe's method is different when compared with other curry...Masalas are sauted and pureed which gives gravy thick consistency...You can substitute any vegetable of your choice..You can add non veg too like chicken, beef, mutton etc...we had the combination of curry with poori ( deep fried puffed wheat flatbread)..It tastes super delicious :)...My hubby loved this curry, he cleaned his plate without a trace of it...He asked me,' From where did you got this recipe' ?...I told him, " I didn't copy anywhere, its definitely my own recipe''..He smiled and said, " But dear, it tastes delicious"..I feel happy and satisfied ...As I said in About me section earlier, I do sometimes experiment recipe taken from other sources, but I do experiment my own too which most of them turned successful and tasty..Here is one of the recipe..


  • Oil - 1 tbsp
  • Cardamom (  elakai ) - 2 no.s
  • Cinnamon ( karuvapatta ) - 1/2 " broken into pcs
  • Cloves ( grambu) - 2 to 3 no.s
  • Fennel seeds ( perunjeerakam) - 1 tsp
  • Coriander seeds - 1 1/4 tsp
  • Sliced mushroom - 250 gm
  • Large onion,sliced - 1 
  • Ginger-garlic paste - 1 tbsp
  • Tomato sliced - 1 small
  • Shallots - 4 to 5 no.s ( optional)
  • Green chillies,slit halves - 2
  • Black pepper pdr - 3 tsp ( depending your spice level)
  • White pepper pdr - 1 tsp
  • Turmeric pdr - 1/4 tsp
  • Garam masala pdr - 1/2 tsp
  • Cashew nuts - 5 to 6 no.s ( soaked in hot water for 5 to 10 mins)
  • Chopped coriander - 1 tbsp + 1/2 bunch for garnishing
  • Salt - to taste

  • Heat 1 tbsp oil in a wide deep pan, add ingredients from 'cardamom' till 'coriander seeds' and let it crackle.
  • Saute onions,shallots with salt till pink and add ginger garlic paste and saute for few sec.
  • Add sliced tomato and saute well.
  • Add all the spice powders from 'black pepper pdr' till' garam masala pdr' and saute till raw smell goes away and add chopped coriander and saute.
  • Keep it aside to cool and add the blend the masala into puree along with cashews and soaked water ( used to soak cashews).
  • Heat the same pan again, add little oil and saute the masala puree for few secs.
  • Add sliced mushroom along with 1/2 to 3/4 cup of water and mix well.
  • Close the lid and cook the mushroom for about 5 to 7 mins. Mushroom cooks very fast.
  • Taste and add salt. Can add little pepper powder if you require more spicy. Saute well.
  • Off the flame and garnish with chopped coriander leaves and slit green chillies.Close the lid to infuse the flavour. When it cools down, the gravy becomes thick.
  • Serve with any of the combination like plain or ghee rice, naan , batoora, poori, chappati etc.

Thursday, May 1, 2014

Palak Chicken Pakora or Spinach chicken fritters

Pakora or pakoda is the popular savoury Indian snack.There are many types of pakoras like onion pakora,vegetable pakora and non -veg pakoras too .Today, I am sharing a pakora with a twist, Palak Chicken Pakora or deep fried spinach chicken fritters.I had left over palak ( spinach ) that I made with Palak Dal Gosht earlier..Its a crispy savoury snack..Vegetarian can avoid chicken.I got this recipe from one of the cookery show..Its a tasty snack perfect for tea time...Do make it and impress your family..Lets go to the recipe :)

  • Palak, cut into long strip - 1 cup
  • Cooked chicken,shredded - 1 cup ( chicken cooked with little turmeric,salt and pepper pdr)
  • Ginger,chopped - 1/2 tsp
  • Green chillies,chopped - 2 no.s
  • Onion,chopped - 1
  • Curry leaves,chopped - 1 tbsp
  • Turmeric pdr - 1/4 tsp
  • Red chilli pdr - 1 tsp
  • Garam masala pdr - 1/4 tsp ( optional )
  • Asafoeda (kayam podi) - 1/4 tsp
  • Rice powder - 2 tbsp ( for crispiness)
  • Gram flour ( Besan flour ) - 1 cup
  • Salt - to taste.
  • In a bowl, add all the ingredients mentioned above and mix together with little water and make a thick batter. Don't add too much flour and water.
  • Take 1 tbsp of batter and deep fry in oil till both sides are golden brown.
  • Drain and keep on paper kitchen towel. 
  • Serve warm with tomato ketchup.

Kadai Chicken

Kadai Chicken is the famous North Indian and Pakistani dish...They make it with mutton or beef too..Its a spicy dish..It is said that all the ingredients including roasting and sauteing are made in a one dish, a thick wok called 'kadai'..Its a common dish in most Indian and Pakistani restaurants..They serve this curry in Kadai itself,hence the name ' Kadai Chicken'...The spices used in the curry are roasted and freshly grounded..Its the main highlight of this dish,which gives a nice aroma to this dish and tastes delicious too.. I got this recipe from 'Vah Chef' from you tube,but I altered slightly..I am a great fan of his cooking and he explains every details clearly....My hubby gives thumps up to this dish..Do try to make and impress your family.


     To Roast:
  • Peppercorns ( muzhuvan kurumulak) - 1/2 tsp
  • Dry Red Chillies - 6 to 7 no.s (depends upon your spice level)
  • Cumin seeds ( Sada jeerakam) - 1/2 tsp
  • Fennel seeds ( Perumjeerakam) - 1/2 tsp
  • Coriander seeds ( Muzhuvan malli ) - 2 tbsp
  • Kasuri Methi pdr ( dry fenugreek leaves ) - 1/2 tsp

     For masala:
  • Chicken ( cut into small pcs ) - 500 gm
  • Large Onions, chopped - 1
  • Ginger- Garlic paste - 1 1/2 tbsp
  • Capsicum,cubed - 1 
  • Tomato puree - 1/2 cup ( make a paste of 1 large tomato)
  • Almonds or Cashewnuts - 10 no.s ( optional )
  • Turmeric pdr - 1/4 tsp
  • Kashmiri Chilli pdr - 1 tsp
  • Coriander leaves,chopped - 1/2 bundle
  • Oil - 1 tbsp
  • Salt - to taste

  • Heat a kadai or fry pan, roast all the ingredients mentioned in ' to roast ' and set aside to cool. When it cools down, grind the spices into coarse powder.
  • Soak cashews/almonds in a hot water for 10 to 15 mins..First grind the nuts into powder,then add soaked water and make into paste.
  • In a same kadai heat some oil, stir fry the capsicum for few mins and keep aside.
  • Add chopped onions in the same work ,add salt and saute till translucent.
  • Add ginger-garlic paste and saute till raw smell disappears.
  • Add tomato puree and saute for 5 mins till the oil seperates from the wok.
  • Add turmeric powder and kashmiri chilli powder and saute well till raw smell goes away.
  • Add half of ground roast spices and saute it.
  • Add cleaned chicken pieces and mix well.
  • Then add remaining ground spices and almond/cashew paste and mix well.
  • Add 1/2 to 3/4 cup of water, mix well,close the lid and cook for 15 to 20 mins.
  • Add capsicum,mix well and cook for high heat at 5 mins with lid closed.
  • Open the lid,taste and adjust salt. 
  • Off the flame.Sprinkle little kasoori methi powder and chopped coriander.
  • Serve warm with kadai itself..Its a excellent combination for ghee rice, chappati, poori, naans, dosas etc.