Monday, February 27, 2012


INGREDIENTS                                                                                                                                                    FOR ROTTY                                                                                                                                                  Raw rice-500gms[soaked for 2 hrs in hot water and drained] ,aniseed-1tsp,cumin seed-1/2tsp,shallots-8,salt to taste.                                                                                                                       FOR COCONUT PASTE                                                                                                                                      Coconut grated-1,aniseed-1tsp,cumin seed-1/2tsp,cinnamon stick-1''piece,cloves-4.                                   FOR MEAT MASALA                                                                                                                                      Meat,chopped small [mutton/beef]-500gms,onions,medium sliced-2,green chillies-6,ginger sliced-1tsp,garlic sliced-1tsp,curry leaves-2stalks,coriander leaves-1/2 a bunch,oil-1/2 a cup,chillie powder-1tsp,coriander powder-1tsp,turmeric powder-1/2tsp,salt-to taste.                                                                                                
HOW TO COOK                                                                                                                                            Grind together rice,aniseed,cuminseed,shallots and salt to a smooth stiff dough with little water. form balls with the dough and press lightly with the thumb to shape like mussels shells.steam the above for 10-15 min and keep aside. pressure cook meat with chillie powder,coriander powder ,turmeric powder,salt and sufficient water till the meat is done.heat oil in a vessel and add onions,ginger,garlic,green chillies and curry leaves and saute well. add cook meat and gravy.add coconut paste and salt.cook for few min till the gravy becomes thick.add coriander leaves and steamed orotty and mix well.remove from fire.keep covered for few min and serve hot.

Tuesday, February 21, 2012


Egg yolk-10,sugar-250gms,water-1cup.                                                                                                      

Egg whites-10,left over syrup-from muttamala,cardamom powder-1/2tsp.                                                    

HOW TO COOK                                                                                                                                               Seperate the egg whites and yolk.keep aside the whites for pinjhanathappam.strain the egg yolk through a fine strainer, into a clean dry bowl.make avery small hole at the bottomof acoconut shell or asmall plastic bowl.put sugarin a wide mouthed ,heavy bottom vessel and add some egg whiteand rub it well.boil it and remove the scum.repeat the process till all the scum clears.remove it from the fireand strain it through a muslin cloth or a fine strainer.heat it again to reach a string like consistency.take the coconut shell or a plastic bowl, fill it with egg yolk and block the hole with your finger.remove your finger and pour the yolk into the boiling syrup in a circullar motion to formchain like strings.keep on at the process untill all the egg yolk in the shell has been used up.when the yolk gets cooked, reduce the flameand springle some cold water on it.remove the egg strings carefully from the syrup.drain out all excess syrup.use up all the egg yolks in the same manner.                                                                                                                                                                PINJHANATHAPPAM                                                                                                                                 Beat the egg whites the muttamala syrup and add it to the egg white.use just enough syrup to sweeten.beat untilfrothy and add cardamom powder.butter a deep dish and pour bin the egg white mix.steam it in asteamer until firm.remove, cool and cutinto a diamond shape pieces.serve with muttamala.

Monday, February 20, 2012


INGREDIENTS                                                                                                                                                    Chicken-1kg,onion-2,gingerchopped-2''piece,garlic chopped-8-10nos,tomatoe-1,greenchillie-3,turmeric powder-1/2tsp,chillie powder-1tbsp,coriander powder-1tbsp,jeera-1tsp,garam masala-1/2tsp,coconut-1/2,poppy seeds-1tsp,curry leaves-2sprigs,coriander leaves-1/4 bunch,salt- to taste,oil-2tbsp.                                                                                                                                                              HOW TO COOK                                                                                                                                     Clean and cut chicken into small pieces.roast coconut and poppy seeds till golden brown colour and grind to asmooth paste.heat oil in a pan saute onion sliced, ginger ,garlic ,tomatoe,and green chillie. add tumeric powder ,chillie powder, coriander powder,jeera powder,garam masala and saute well.mix the ground coconut in 1 cup of water and add to the curry.finely add salt to taste .add curry leaves and coriander leaves when it thickens remove from fire.

Thursday, February 16, 2012


Champawheat-500gms,mutton/chicken,boneless-200gms,onion,big,sliced-1,ghee-4tbsp,coconut milk[thick]-1cup,cinnamon-2''piece,salt-totaste,water-12cups,onions,big,finely sliced-1for garnishing.                

Soak wheat for half an hour and drain.cook the wheat with chicken,onionand cinnamon in 12 cups of water till wheat becomes soft.remove from fire and mash it well to a porridge like consistency.add coconut milk, reheat and keep it aside.fry the sliced onion in ghee till it becomes golden brown.add this to the porridge.serve hot with more ghee and sugar.cashewnut and raisins fried in ghee,can also be used for garnishing.

Tuesday, February 7, 2012


Water mussels,medium sized-30
rice, soaked in hot water-500gms,raw rice-1tbsp,coconut,grated-1/2,aniseed-2tsp,cumin seed-1tsp,onions, medium sized-2,salt-to taste.
chilly powder-2tbsp,turmeric powder-1/2tsp,aniseed-1tsp,salt totaste,oil-for shallow frying
clean mussels thoroughly,wash and drain.cut each one half waydown and remove black pith in the centre.soak rice in hot water for 4-5 hours,wash and drain.grind rice ,adding all the ingredients to from a stiff dough.stuff each mussels neately with rice dough and steam for 30-40 ,remove shells and remove the black spotfrom the back of the kallummakkai and mix.grind the masala in a little water to make a thin batter.dip the kadukka in the batter and shallow fry till golden brown.

Monday, February 6, 2012


    Oysters-300gms,onion big chopped-1,green chillies-7,ginger-1''piece,garlic-8flakes,coconut grated-1/2,turmeric powder-1/2tsp,coconut oil-2tbsp,curry leaves-2sprigs,fresh lime juice-1tbsp,salt to taste,mustard seeds-1tsp.
Grind coconut,ginger, garlic and green chillies and keep aside.wash and clean oysters.boil it in half a cup of water to which turmeric powder,curry leaves and salt has been added.boil it till
the water reduces in quantity.splutter mustard seeds in oil and add chopped onions.saute well.add cooked oysters, coconut paste and stir occasionly.add lemon juice and leave on slow fire for a few minutes,until it becomes dry.

Sunday, February 5, 2012

Chemmeen Mango Curry


     Shelled prawns-200gms,coconut grated-1/2,raw mango thinely sliced-1,shallots chopped-1/4 cup,onion big sliced-1,green chillies sliced-4,garlic crushed-8flakes,ginger crushed -2''piece,coriander powder-2tbsp,chilly powder-1tsp,turmeric powder-1/2 tsp,aniseed-1tsp,fenugreek-1tsp,mustard seed-1/2tsp,curry leaves-2sprigs,coconut oil-2tbsp,salt to taste.

    Clean and de-vein the prawns.roast the coconut to a golden brown in 1/2tsp oil.add to this shallots and aniseed. when roasted,off fire and grind to a smooth paste.fry onions till it turns transparent.add green chillies,ginger,and garlicand fry for a few more seconds.add chilly powder, turmeric powder, coriander powder and mango.stir well and add1 cup of water ,prawns and salt.cook till the prawns are done.mix ground masala in 1 cup of water and add to the curry.boil and remove from fire.splutter mustard seeds, fenugreek,and curry leaves in oil and add  this to the curry. Serve HOT.


      Fish-500gms,coconut grated-1/2,aniseed-1tsp,shallots chopped-1tbsp,curry leaves-2sprigs,fenugreek-1/2tsp,onion big sliced-1,green chillies sliced-4,ginger crushed-2''piece,garlic crushed-8flakes,chilly powder-2tsp,coriander powder-2tbsp,turmeric powder-1/2tsp,tamarind pulp-2tsp,tomatoe sliced-1,coconut oil-2tbsp,salt-to taste.
       Clean and cut the fish into big slice.marinate these pieces in a little salt turmeric powder.roast coconut along with aniseed, chopped shallots and a few curry leavesin one tsp oil till golden brownand grind to a smooth paste.heat oil in a pan.add fenugreek and when it starts browingadd onion and green chillies.saute well.add ginger and garlic and fry for a few more minutes.add chilly powder,coriander powder,turmeric powder,salt,tamarind and water.boil for 2-3 this,add the fish and tomatoes.cook until the fish is done.mix the ground coconut paste in one cup of water and add to the curry.add curry leaves and simmer.when it thickens,remove from fire.

Thursday, February 2, 2012

Kaaya Mutton Curry

 Raw banana big size-2,mutton-500gms,coconut grated-1/2,coriander powder-2tsp,chilly powder-2tsp,turmeric powder-1/2tsp,aniseed-1tsp,cloves-4,garlic-6flakes,curry leaves-2sprigs,coconut oil-2tbsp,shallots finely chopped-1/4cup,salt-totaste.

   Peel and slice bananas into pieces and wash in a little salt water to which turmeric powder has been added.chop mutton into small cube and wash.mix together banana,mutton,coriander powder,chilly powder, and turmeric powder in one cup of waterand cook.cover and cook till the meat is well done.grind coconut ,aniseed,garlic and clovesto a smooth paste.mix this paste with a little water and add to the mutton.simmer and cook for 3-5 min.remove from flame.fry shallots and curry leavesin oil until the shallots are transparent.pour this into the curry and mix well.

Wednesday, February 1, 2012


       Fish-1/2kg,coconut oil-2tbsp,onion sliced-1,green chillies sliced-5,ginger-1''piece,garlic-4flakes,tomatoe sliced-1,curry leaves-2sprigs,fenugreek-1tsp,tamarind-1tbsp,salt -to taste.
   coconut grated-1/2,turmeric powder-1/2tsp,chilly powder-1tsp,coriander powder-1tbsp
clean and cut fish into2''pieces.heat the coconut oil in a pan.add the fenugreek seeds and when they crackle add onions ,green chillies,ginger and tomatoes and saute well.add ground ingredients and one cupof water and bring to boil.add tamarind pulp and salt.cook for a few minutesover a low flame till the gravy is thick.add curry leaves and remove from fire..