Monday, November 30, 2009


Usually on sunday afternoon we indulge ourselfs without keeping an eye on calories...So for dinner we prefer something light thats when I make rasam and have our dinner with just rasam and some thoran..
Tomato -5
Toor dhal- less than 1/4 cup
garlic - 5-6 pods
redchilly powder- 1/2 tsp
turmeric powder- 1/4 tsp
pepper powder - 1/4 tsp
coriander leaves
curry leaves
cumin seeds
asafoetida- pinch
Cook toor dhal in a pressure cooker by adding more water .Take the stock and add little of cooked dhal to the stock.
In saucepan add oil and add cumin seeds and crushed garlic and stir for few seconds. Add chopped tomatoes , redchilly powder,tumeric powder,pepper powder,salt and stir for few mintes. Add toor dhal stock and cook for 20 minutes.
In a pan take some oil sputter mustard seeds,add curry leaves and a pinch of asafoetida.Stir for few seconds. Add this to rasam.

Garnish rasam with chopped coriander leaves.

Thursday, November 26, 2009

Glass painting

I love to do painting..But now adays I dont have enough time for my craft works..Here is one of my glass painting which I did long time back...

Monday, November 23, 2009



Chicken (I prefer drumsticks and thighs) -4 pieces

For masala

Chilly powder -1 1/2 tsp
Turmeric powder - 1/4 tsp
Yoghurt - 1 tsp
Lime juice - 1/4 tsp
Ginger - Garlic paste -1 tsp

Make a paste of the masala by adding little water and marinate the chicken pieces. Keep it aside for 30 minutes

Preheat the oven at 200 degree for 10 minutes .Now reduce the temperature to 180 degrees and place the chicken in oven and cook for 10 -15minutes on one side.Turn over the side and cook again for another 10 -15minutes.

Thursday, November 19, 2009

Ney payasam


Rice - 1/2 cup

Jaggery- 1 1/2 - 2 cup

Ghee - 1/2 cup


cardamom powder


Cook rice and keep aside

Melt jaggery by adding little water in a saucepan , add cooked rice to it and cook for few minutes. Add ghee slowly to the mixture.Simmer the stove until the payasam becomes thick . For the aroma add little cardamom powder.
Fry cashewnuts in ghee and garnish the payasam with cashewnuts.

We usually dont make this payasam at home ,we get this payasam from temple as prasadam.Usually in ney payasam a lot of ghee is added ,its very very rich...I didn't add that much ghee ...Those who are not scared of eating more ghee can add 1 to 1 1/2 cup ghee.

Monday, November 16, 2009

Chicken Curry

Back home in Kannur my mom make varutharacha chicken curry ,but I am not a big fan of varutharacha curry,but if we want more gravy then there is no other option rather than varutharakkal. If there is any non malayalees reading this they might be wondering what varutharakkal is ..We saute grated coconut in coconut oil till it becomes dark brown in colour and then grind it in a mixie to get a smooth paste that is what we call varuthrakkal. To add taste we add curry leaves, redchillies, shallots, cinnamon sticks, fennelseeds, cardamom , pepper pods, garlic , cloves etc to grated coconut .The aroma of that paste is so good.This is not the recipe that I am going to post now.

Here goes my recipe

Onions - 5 large
Green chillies - 4-5
Curry leaves
Tomatoes - 1-2
Ginger garlic paste- 11/2 tablespoon
Redchilly powder - 2tsp
Turmeric powder- 1/2 tsp
Chicken masala - 2 tsp
Coriander powder - 2 tsp
Pepper powder - 1/2 tsp
Garam masala - 1tsp (By grinding same ratio of cinnamon sticks,cloves ,fennel seeds and cardamom )
coriander leaves
Chicken 1 kg

Marinate chicken pieces with redchilly powder,turmeric powder,chicken masala,Coriander powder and salt .Keep it aside for 1/2 an hour

Saute onions is a saucepan till it become light brown in colour ,add chopped tomatoes,ginger garlic paste,green chillies,curryleaves and saute for few minutes. Add marinated chicken piece and cook until chicken is cooked. Add pepper powder and garam masala powder and let it boil for few minutes.Garnish with coriander leaves

I usually dont add water or coconut milk to the curry as we get lot of water from chicken itself,the gravy will be much more tastier if we dont add water or coconut milk.But if we want more gravy add some water while cooking chicken or if coconut milk is your choice add coconut milk after the chicken is cooked. Adding grinded coconut is another option which also tastes good.

Friday, November 6, 2009

Dhal and Seafood

I am dedicating this recipe to my 13 month old baby as this curry was an experiment I tried to make him eat rice. When he was around 7 months I started giving rice to him with parippu as curry, Just the plain parippu with salt and turmeric..but later on I started adding vegetables to parippu so that he will eat vegetables aswell. I didnt gave him any meat or fish till his first birthday..I thought let him be a pure vegeterian till his birthday..Soon after his birthday I gave him meat and fish and he liked it very much ..After having meat and fish for fewdays I cooked a vegetable curry last week but he started spitting rice without meat or fish..I tried the vegetable curry next day also, but again he started spitting and I didnt want to starve him....Thats how I made this dish which is very easy if you have seafood collection in your freezer.

toor daal - 1/4 cup
Onions - 2
Tomato - 1
Green chillies-2-3
Curry leaves
Garlic -2-3 pods
chilly powder - 1 tsp
turmeric powder - little
coriander powder- 1 1/2 tsp
chicken masala - 1 tsp
seafood collection( prawns,mussels,scallops etc)

Saute onions till pink in colour add chopped tomato saute for few minutes till it become a paste. Add greenchillies, garlic,curry leaves and all the powders and add some water.Add seafood collection and cook.
Cook toor daal in a pressure cooker and pour it to the curry mixture.Let the mixture boil for few minutes. our curry is ready..Garnish with coriander leaves.