Sunday, April 16, 2017

Mango lassi

Mangoes are in season now and being a diehard mango fan I end up buying  box of mangoes whenever I see them. Usually mangoes goes straight into my  tummy and doesn’t get a chance to be experimented , but this time mangoes I picked up were  a bit fibrous and the vein like part was getting stuck in teeth, so it  wasn’t that good for eating so I decided to make lassi with it. I love mango lassi’s, the only drink I order from Indian restaurants. I know that the restaurant ones are not made from fresh  mangoes. It's made with mango pulp that comes out from  a tin and has tons of sugar in it, but still I order it as it's hard to resist the tempation of a mango drink ! But if you would like to make a healthy version I would suggest making your own lassi when mangoes are in season and enjoy this drink without the guilt.

Ingredients (Serves 4-5 )
Mangoes – 4 ( peeled and chopped)
Yogurt – 1 ¼ cup
Milk – 3/4 cup
Sugar -  4-5 tbs or according to your taste or sweetness of the mango
Cardamom powder – ¼ tsp

Blend everything together together in a blender and chill

Notes – I made mango puree first and sieved it to get rid of the insoluble fiber in the pulp and then blended the puree with rest of the ingredients.

Thursday, April 13, 2017

Kerala parippu curry/ Kerala sadya parippu / Kerala dal curry

Wishing everyone a happy Vishu! I am glad that this year Vishu is falling on  a bank holiday weekend, so after ages we will get to celebrate Vishu the same day. We have a kerala sadya potluck  planned and I am looking forward to eat a scrumptious sadya tomorrow. 
 Today I am sharing a simple Kerala parippu curry/dal curry which is served as a part of Kerala sadya. It’s so easy to make and you can whip it up in less than 30 minutes.

Moong dal/cherupayar parippu – ¾ cup
To grind
Grated coconut – ¾ cup
Shallots /cheriya ulli – 3
Cumin seeds/ Jeerakam – ½ tsp
Green chillies – 4
For tadka/ thalikkal
Coconut oil /ghee
Mustard seeds – 1 ½ tsp
Shallots/ cheriya ulli – 2
Curry leaves – 1 sprig
Whole red chilli – 3

  • Soak the dal for ½ an hour
  • Pressure cook the dal for 2 -3 whistles
  •  Grind the grated coconut with ingredients mentioned above adding little water.
  •  Add the paste to the dal and bring to boil
  •   Finally in a small pan add oil/ghee sputter mustard seeds, add the finely chopped shallots.
  •   Fry it for some time until slightly brown.
  •   Finally add split whole red chilli and curry leaves and fry until red chillies get little dark    
  • Add the tadka to the parippu/dal 

Sunday, March 26, 2017

Kerala style varutharacha chicken curry

Can’t believe how time is flying. It’s already spring and the clock has changed here which means we get one hour extra sunlight in the evening! 

Last few weeks has been very hectic for me. We moved house last month and with 40 plus boxes to unpack, settling in took a while. This move has been eye opener for me to realise how much junk I have accumulated in the name of blogging. S was shocked to see all the things that came out of boxes and was getting into fight with me for that. So I am trying to prove to him that I will be using all of that and will be getting back to blogging soon. I get plenty of daylight in this house so I am hoping that inspires me to blog and take pictures for my blog.

Today’s recipe is a Kerala special varutharacha chicken curry which I made long time back. I am not a big fan of varutharacha curry/ roasted coconut based gravy but once in a while I enjoy  this and love to pair it with ghee rice.


To marinate
Chicken – 1 kilo
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Ginger garlic paste – 2 tsp

To roast and grind
Grated coconut – ¾ cup
Cinnamon – 1 stick
Cloves – 5
Cardamom – 4 number
Fennel seeds – 1 tbs
Star anise – 1
Peppercorns – 1 tbs
Coriander seeds – 2  tbs
Poppy seeds – 1 tbs
Whole red chilli – 4 number
Curry leaves – 2 sprigs

Other ingredients

Onion – 4 number
Tomato small – 2
Green chilli – 3 number
Coriander leaves
Mint leaves
Water – ¼ cup or as required

  •   Marinate the chicken with ingredients mentioned for 30 minutes.
  •  In a non- stick pan add a tbs oil and roast grated coconut for  few  minutes, when it starts to change colour add the rest of ingredients  mentioned and roast until the coconut is brown in colour and nice  aroma come out.
  •    Let it cool down and then grind it to a smooth paste adding little water.
  •   In a saucepan add coconut oil and saute the chopped onions until soft  and light brown in colour.
  •   Add tomato and let it cook for 2-3 minutes.
  •    Add marinated chicken and stir for a few minutes.
  •    Add the ground  paste and water let eh chicken cook in the gravy until  its done.
  •   Finally add chopped coriander leaves and mint leaves and remove from fire.

Tuesday, January 31, 2017

Sticky Toffee pudding

I can’t let this month go without a post. My first post for this year. This post has been in my drafts since Christmas, I was going to post it as a holiday indulgence but it took me 6 weeks to finally sit down and publish it. Anyway better late than never ! I know this is the month of  New Year’s resolution and maybe some of you maybe trying  to eat healthy and stay away from Indulging, but once in a while cheating is okay. To ward off the winter blues we need some indulgence and this is a perfect recipe for it. 

         I made this dessert for a dinner party and this was a big hit and usually crowd pleasing recipes like this, especially desserts makes it's way to the blog for my own reference.

           I have posted  a sticky toffee pudding recipe as a guest post for Manju’s blog long time back but this is a different recipe. It’s so easy to make and tastes divine !

Recipe source –here


  •          Unsalted butter – 55 gm
  •         Eggs – 2 large
  •          Demara sugar – 200 gm
  •          Self -raising flour – 200 gm
  •          Black Treacle – 2 tbs
  •          Dates(  pitted) – 200gm Black treacle – 2 tbs
  •          Golden syrup – 1 tbs
  •          Vanilla extract – ½ tsp
  •          Baking soda – ½ tsp
  •          Boiling water – 1 ½ cup /300 ml          
·         For the sauce

  •          Light muscuvado sugar – 125 gm
  •          Unsalted butter – 125 gm
  •          Double cream – 190 ml
·          Method

  •          In a bowl place the dates and add boiling water and baking soda to it. Keep it aside for few minutes and then blend it to a smooth puree.
  •       Meanwhile cream butter and sugar in a mixing bowl. Add in eggs and beat in slowly.
  •         Add treacle, golden syrup, vanilla and beat until mixed.
  •        Add the flour and  fold in.
  •          Add the dates puree to the batter and fold in.
  •         Pour the batter into a greased 8 inch cake tin or 6 individual pudding bowls.
  •          Bake it in a preheated oven at 200 degree C for 20- 25 minutes or until a tooth pick inserted comes out clean. Let it cool down for sometime.
·         Toffee Sauce
  •         Place  light muscuvado sugar, butter and cream in a saucepan on a low heat until the sugar dissolves and the sauce gets a toffee flavour.
  •          Serve the warm  pudding with sauce and a scoop of vanilla  ice -cream !