Thursday, June 24, 2010

Vermicilli upmav

Vermicilli - 1 1/2 cup
Water - 3 cup
Chopped vegetables - 3/4 cup(carrot,beans,green pepper(capsicum),green peas etc)
Onion - 1
Ginger - 1 tbs(finely chopped)
Green chillies - 3-4
Turmeric powder - 1/8 tsp


  • In a saucepan take some oil and saute the vermicilli for couple of minutes until it is light brown in colour.Keep it aside.
  • In another saucepan add some oil and sputter mustard seeds.
  • Add chopped onions and saute well.Add chopped ginger, green chillies,chopped vegetables,salt and turmeric powder and cook till the vegetables are done.
  • Add the water and when it starts to boil add the roasted vermicilli and cook for about 10 minutes or until vermicilli is cooked.

Tuesday, June 15, 2010

Butter chicken


To marinate

Chicken (boneless) - 1/2 kg
Redchilly powder - 1 tbs
Turmeric powder -1/4 tsp
Coriander powder - 1 tbs
Cumin powder - 1/2 tsp
Garam masala - 1 tsp
Yogurt -1/2 cup
Lime juice - 1/2 tsp
Ginger -garlic paste - 1 tbs

For gravy

Onion - 3
Tomato puree - 3 tomotoes
Ginger - garlic chopped - 1 tsp
Redchilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Kasoorimethi - 3/4 tsp
Garam masala - 1/2 tsp
Fresh cream - 1/2 cup


Marinate the chicken with ingredients mentioned and set aside for 1 hour.Preheat the oven to 200 degree centigrade and cook the chicken for 15 -20 minutes.(For extra taste add the fat that get deposited in the baking tray to the gravy)

In a a saucepan add some oil and saute onions till light brown in colour.Add chopped ginger and garlic saute for few minutes and add all the powders except kasoorimethi and saute till raw smell goes off. Allow it cool down and blend it to a smooth paste.Pour the gravy back to a saucepan ,add tomoto puree and allow it boil.Add cooked chicken and kasoorimethi powder .Let it boil for few more minutes.Finally add fresh cream and when it is starts to boil turn off the flame and garnish with coriander leaves.

Tuesday, June 8, 2010

Vellerikka Perekku (Tempered Indian Cucumber - Mango salad) Kannur special


Indian Cucumber - 1
Raw Mango - 1
Grated coconut - 1/4 cup
Mustard seeds - 3/4 tbs
Redchilly powder - 1 tsp
Turmeric powder - 1/4 tsp

For tempering

Curry leaves
Whole red chillies - 1-2
Mustard seeds


Peel the skin of the cucumber. Remove the seeds from inside and slice cucmber very thinly( paper thin).Marinate the sliced cucmber with salt and turmeric powder and keep it aside for 1/2 an hour.Strain the water that comes out from the cucumber and squash it gently to remove water completely.Add finely chopped raw mangoes to it.In a belnder make a coarse pase of grated coconut,mustard seeds and redchilly powder.Add this to the salad.Check the salt.Finally in a pan add some oil and sputter mustard followed by curry leaves and whole red chillies.Pour this to the salad.

This salad goes well with rice as a side dish.

Wednesday, June 2, 2010

Wheat rava upmav

Usually on weekdays I hardly make Indian breakfast but this upmav is a an easy and healthy one that I fix even on weekdays.

Wheat rava - 1 1/2 cup
Water - 4 cup
Finely chopped vegetables (carrots,beans etc)- 1/4 cup
Green peas - 1/4 cup
Onion -1
Tomato -1
Green chillies -3
Pepper powder - 1/4 tsp
Tumeric powder - 1/3
Grated coconut(dessicated coconut)- 3 tbs
Curry leaves
Corainder leaves
Ginger chopped -1 tbs
Garlic Crushed- 1 tsp


In a saucepan add some oil and sputter mustard seeds. Add chopped onions and saute well. Add finely chopped vegetables , green peas ,tomatoes, ginger, garlic , green chillies ,curry leaves,salt, tumeric powder, pepper powder , salt and cook the vegetables . When the vegetables are almost cooked add grated coconut and give it a good mix.Finally add rava , water and cook well. Add freshly chopped coriander leaves and turn off the flame.