March 17, 2012

Ulli thoran / Onions stir fried with coconut

Vegetable thorans(stir fries) is a must for every meal at my home. This thoran comes handy when I you run out of vegetables in your kitchen.


1.Onion - 3, thinly sliced or chopped
2.Turmeric powder - 1/4 tsp
3.Chilly powder - 3/4 tsp( or a few green chillies)
4.Grated coconut - 1/4 cup or more
5.Curry leaves - a sprig
6.Salt to taste
7.Oil - 2 tbsp
8.Mustard seeds - 1/2 tsp


1. Combine together ingredients 1 to 6 in a bowl and mix well with your hands till the onion layers are separated.
2. Heat oil in a non-stick pan and splutter mustard seeds.
3. Add the contents of the bowl and stir well. Heap everything to the center of the pan and close with a tight lid. Stir in between, sprinkle a little water if required. Cook till the onion is cooked,but still crunchy.


Kerala Kitchen - March 2011 hosted by Prathibha, an event series started by Ria and Rose
Serve it - Stir fried hosted by Krithi and Denny 
Anyone can cook: Series 44 hosted by Ayeesha

March 13, 2012

Tomato garlic chutney

Do you love spicy, tangy chutneys?


Oil - 1 tbsp
Dry red chillies - 3
Garlic - 10 cloves
Tomatoes - 2, chopped
Salt to taste

For tempering
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - a few
Sugar - a pinch (optional)


1. Heat oil in a pan and add dry chillies followed by garlic. Fry for a minute and then add tomatoes. Cook till tomatoes are soft. Let it cool a bit. Grind to a smooth paste along with salt.
2. Heat oil and splutter mustard seeds. Splutter mustard seeds and then add curry leaves. Add the tomato paste and sugar (if using). Combine well.

Serve with idli or dosa.


Kerala Kitchen - March 2011 hosted by Prathibha, an event series started by Ria and Rose
Only-South Indian hosted by Pari
Anyone can cook:Series 43 hosted by Ayeesha

March 11, 2012

Chicken yum yum

What's in a name ? This is a basic chicken recipe that you can have as a starter, a filling for wraps and sandwiches, shred and use for samosa/spring roll filling, cutlets...the possibilities are endless. And the best part is you just need to marinate and cook it. No need to slice onion, tomato etc...isn't this perfect for a lazy day?


Boneless chicken breast - 2 (weighing about 400 gms)
Yoghurt - 2 tbsp
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Crushed pepper - 1/2 tsp
Coriander powder - 1 tsp
Oil - 2 tbsp


1. Cut the chicken breast to bite size pieces or strips. Marinate with all the other ingredients except oil for 15-20 mins.
2. Heat oil in a non-stick pan and add the marinated chicken. Combine well. Cover and cook till chicken is done. Stir in between. No need to add water, chicken gets cooked in its own juices.
3. After chicken is cooked, add curry leaves or chopped coriander leaves(optional). Roast for a few mins till the chicken is dry.Drizzle a little oil along the sides of the pan for a perfectly brown colour.

Recipe coming soon...Chicken wrap made with this recipe


Kerala Kitchen - March 2011 hosted by Prathibha, an event series started by Ria and Rose 
Hot and Spicy treats hosted by Amy
Spotlight:Colourful holi hosted by Chandrani

March 9, 2012

Aloo matar dry


Potato - 2, peeled and cubed
Fresh green peas - 1 cup
Oil - 2 tbsp
Jeera/cumin seeds - 1 tsp
Onion - 1 small, chopped
Garlic - 4 or 5 cloves, chopped
Turmeric powder - 1/4 tsp
Chilly powder - 3/4 tsp
Salt to taste
Garam masala - 1/2 tsp
Chopped coriander leaves - 2 tbsp


1. Heat oil in a non stick pan and add cumin seeds. Add onion and garlic and fry till they start turning brown.
3. Add potato cubes and stir well to coat with the oil. Add green peas, turmeric and chilly powder and salt. Combine well and cover and cook. Stir in between. No need to add water, you may use a little if required. When potatoes and green peas are cooked, add garam masala and coriander leaves and fry well. You may drizzle a little oil along the sides of the pan while roasting to get a nice brown colour.

Serve with roti or rice.


Let's cook: Greens by Radhika 
Gimme Green hosted by Rosh 
Serve it - Stir fried hosted by Krithi and Denny
EP Series - Cilantro and Cumin hosted by Julie

March 7, 2012

Palak egg burji

Healthy combo of egg and spinach that can be used as sandwich filling or just serve as a side dish for rice or roti


Palak/spinach - 1 bunch
Eggs - 2 or 3
Oil - 1 tbsp
Jeera - 1/2 tsp
Onion - 1 small, chopped fine
Turmeric powder - a pinch
Chilly powder - 1/2 tsp
Salt to taste


1. Wash and chop the spinach leaves. Heat oil in a pan and add jeera/cumin seeds.
2. Add onions, spinach leaves, turmeric and chilly powders and salt. Beat the eggs in a bowl and add it to the pan after the spinach wilts. Scramble well and cook till egg is done.


Let's cook: Greens by Radhika
Gimme Green hosted by Rosh
Healthy morsels - pregnancy
Serve it - Stir fried hosted by Krithi and Denny

March 5, 2012

Prawn pickle / Shrimp pickle

Amma's special prawn pickle that spices up any meal.


Small prawns (Cleaned, peeled and de-veined) - 250 gms
Turmeric powder - 1 tsp
Salt - 1 tsp
Oil - 1/4 cup

Ginger finely chopped - 1 tbsp
Garlic finely chopped - 1 tbsp
Green chillies - 3, finely chopped
Curry leaves - a sprig
Chilly powder - 1 tsp
Kashmiri chilly powder - 1 tbsp
Vinegar - 3 tbsp + more if required
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp


1. Wash the prawns well and drain the water completely. Marinate the prawns along with turmeric powder and salt for atleast half an hour. Choose the smallest prawns available. The weight given above is after cleaning and peeling.
2. Heat oil in a pan and deep fry the prawns till they are golden and crisp. Drain and keep aside in a glass bowl.
3. In the same oil, add ginger, garlic, green chillies and fry till brown. Add curry leaves and fry it too. Turn off the stove and add chilly powders. Take care not to burn it. Transfer the contents immediately to the bowl of fried prawns.
4. Warm the vinegar and add it along with enough salt to the bowl and mix well.
5. Splutter mustard seeds in a tsp of oil  and pour it to the bowl.
6. Dry roast fenugreek seeds and powder it. Add the powder to the bowl and combine well. Keep the pickle in the bowl for a day. If it gets very thick, boil about 1/4cup of water and combine with the pickle. The prawns absorb the liquid and pickle gets thicker.
7. Store in airtight glass jars after the pickle cools downs completely.

Use after 3-4 days...I dont have the patience to wait, so I dig in as soon as it is ready.


Kerala Kitchen - March 2011 hosted by Prathibha, an event series started by Ria and Rose
Hot and Spicy treats hosted by Amy

March 3, 2012

Parippu cheera curry / Dal Palak Kerala style

A healthy and comfort food with rice or roti. Dal is a good source of proteins and spinach is rich in anti-oxidants,folic acid and iron. This curry is made with ground coconut, check out the other version  without coconut here.


Toor dal/tuvara parippu - 3/4 cup
Spinach/Palak/cheera - 2 bunches
Green chillies - 2, slit
Garlic cloves - 4
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsp
Salt to taste

For grinding
Shredded coconut - 1/2 cup
Sambar onion / shallot - 1
Jeera/cumin seeds - a pinch
Water  - 2 tbsp

For tempering
Oil - 1 or 2 tbsp
Mustard seeds - 1/2 tsp
Dry red chillies - 1 or 2
Sambar onion / shallot - 3 or 4 (sliced fine)
Curry leaves - a few


1. Pressure cook dal with enough water for 1 whistle. Wash and chop the spinach leaves. Add spinach, green chillies, garlic, turmeric and chilly powder to the cooked dal and cook for some more time till spinach wilts.
2. Meanwhile, grind together the ingredients given above to a smooth paste. Add this to the cooked dal and spinach and let it boil.
3. Heat oil in a pan and splutter mustard seeds. Add dry chillies followed by sliced onions and curry leaves. Fry till you get a nice aroma of onions and curry leaves. Pour this over the curry.

Enjoy with rice and papad.


Kerala Kitchen - March 2011 hosted by Prathibha, an event series started by Ria and Rose
Let's cook: Greens by Radhika
Healthy Morsels - Pregnancy as this recipe is a healthy dish with the goodness of dal and spinach. 
Only-South Indian hosted by Pari
Gimme Green hosted by Rosh
Love Lock Series: Legumes hosted by Vardhini. This event series was initiated by Vidhya

March 2, 2012


With summer already started in India, it is the best time to enjoy fruits. So, this time lets create some refreshing recipes with fruits. You can send in any recipes using fruits, be it fresh juices, mocktails, milkshakes, salads, salsa, jams & preserves, wine, fruit based curries, desserts, pies, tarts, cakes and other bakes etc.

Rules for the event:

1. Link any recipe with fruit as a main ingredient before 31-Mar-2012. The recipes must be posted on your blog between Mar 1 - Mar 31, 2012.

2. Please link back to this announcement page and use the logo above. The use of logo is mandatory as it helps spread the word about the event. To participate, all you need to do is to link the recipe using the inlinkz tool. 

3. You may send any number of entries. The more, the merrier ! Archived entries are most welcome. Please re-post it with a link to this announcement page and use the logo.
4. If you have any issues in linking, please post a comment or send a mail to 

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