Saturday 29 March 2014

Vegetable pulav

This is my mom’s recipe and she used to prepare this for breakfast during our school and college days.  I used to take it for lunch and most of the time my classmates used to finish my lunch box  and they used to exchange their lunch box with mine.
Rice                                                         2 cup
Beans                                                     ¼ cup
Carrot                                                    ¼ cup
Green chilly                                          8 to 10
Onion                                                     ¼ cup
Cloves                                                    7 to 8
Cinnamon                                             1 inch piece
Coriander leaves hand full
Oil                                                           1 tbsp
Ghee                                                       2 tsp
Salt to taste

roasted bread pieces for garnish.
Wash the rice and strain and keep aside.
Chop beans and carrot into small pieces, slice onion and keep aside.
Grind   coriander leaves, cloves, cinnamon, green chilli  and salt into fine paste.
Heat pressure cooker add oil and ghee add sliced onion fry till light brown then add coriander paste fry for 3 to 4 min, then add chopped vegetables  mix well fry for 2 min. Then add strained rice mix well add 4 cups of water  pressure cook till 3 whistles.add roasted bread pieces and Serve  hot with salad.
Tasty veg pulav ready to eat.                    


Cut mango pickle (Kothla Nonche)

This pickle is normally prepared during marriages and festivals by konkanis  and this is one of our favourite pickles.

Raw mangoes                                     2 or 3 medium size
Mustard seeds                                    2 tbsp
Red chillies                                          1 cup (30 to 40 nos)
Turmeric                                               ½ tsp
Hing powder                                        1 tsp
Salt                                                         ¼ cup
Wash and dry mangoes with  cloth.  Then cut them into small pieces.  Add 1 tbsp of salt mix  well and keep aside. Dry the following ingredients in sun :-  red chilly,  mustard seeds, turmeric, hing and  remaining salt.
Boil ¼ or ½ cup water boil and keep aside to cool.
Then grind all dried  masala using boiled and cooled water into fine paste.  Ad1d this paste to cut mango pieces. Mix well and shift this into clean   bottles.  keep 1 day in room temperature then keep it in fridge.
Pickle ready to use.   It will last for 4 to 5 months if refrigerated.

Karathe pathrodo ( bitter gourd pathrodo)

I learnt this recipe from my friend Priya R Shenoy, it was her great grand mom’s recipe.  Its is really tasty and gives and really lip smacking.
·       Ingredients
·        Bitter gourd                           2 no’s
·        tamarind pulp                       2 tsp
·        Mustard                                 1 tsp
·        urad dal                                  2 tsp
·        hing powder                          ¼ tsp
·        red chilly powder                 ½ tbsp
·        salt to taste
Make medium sized circles of bitter gourd. Apply salt, chilli powder and hing and keep it 15 min. Heat coconut oil in pan season with mustard seeds, methi seeds and urad dal. Fry urad dal till it becomes light brown. To this add marinated bitter gourd and tamarind and mix well.
 Then cook on low flame till they’re cooked and gravy coats the bitter gourd pieces nicely. Turn off and serve as side dish for rice.

Udida Gojju

Thanks Sumathi Deepa Hedge for this recipe really tasty and yummy.
Super combination with steaming  hot rice.


Urad dal                                       2 tbsp

Channa dal                                  1 tsp

Methi seeds                                ¼ tsp

Green chilli                                  5 to 6

Mustard seeds                            ½ tsp

Ginger finely chopped               2 tsp

Salt  to taste.

Oil                                                  2 tsp


Dry roast urad dal, methi and channa dal till little brown and nice aroma comes.  Then powder it coarse.

Beat the sour curd with salt and roasted powder.

Then season with mustard seeds, green chilly and curry leaves.

Mix well and serve as side dish for lunch.

Karibeva saru ( curry leaves rasam)

Recipe adapted from Jaya. V. Shenoy cook book
·        Curry leaves                    3-4 springs
·        Toor dal                           2 tsp
·        Coriander seeds             3 tsp
·        Methi seeds                    ¼ tsp
·        Red chillies                      3-4 nos
·        Pepper corns                    10-12
·        Hing powder                     a pinch
·        Mustard seeds                  ½ tsp
·        Jaggery                               small piece ( optional)
·        Oil                                       2-3 tsp
·        Jeera                                    ½ tsp
·        Salt to taste
Heat 2 tsp oil in kadai add methi, jeera, pepper corn, red chillies, hing, toor dal and grated coconut. Fry till it becomes light brown. Then grind this roasted masala with tamarind pulp into fine paste. To this masala add required amount of water, if using jaggery, add jaggery and salt . boil it for 10 min. Then temper with curry leaves and mustard seeds. Serve with rice or as a soup

Wednesday 26 March 2014

Ayila varthathu with twist (Mackerel fry)

Ayila is a very common fish in kerala households and available even is small hotels.  Here I have tried a different version of Ayila varuthathu with a twist.   It tasted awesome.
Mackerel (AYILA )                                   5
Chilly powder                                          1 tbsp
Green chilly                                              1 or 2
Ginger   small piece
Garlic                                                         7 to 8 flakes
Corn flour                                                 1 tbsp
Onion                                                        1 finely chopped
Cut and clean  the fish,  make shallow cuts  across them and keep aside.
For masala
Grind red chilli powder, green chilli, ginger, garlic, salt and corn flour into fine paste.
In this paste add chopped onion mix well. Stuff this masala inside the fish and remaining masala coat evenly outside also.
Keep aside at least for 1 hour to marinate.
Heat little oil in tawa  slowly  keep all marinated fish,  cook in low flame till it gets crisp then turn over and fry another side also till crisp.
Ayila  fry ready to serve.

Instant Tomato Saaru/rasam


Tomatoes                                                        2

Sambar powder                                             2 to 3 tsp

Coriander leaves  chopped                      1 tbsp

Mustard seeds                                            ½ tsp

Curry leaves few

Oil                                                                 1 tsp


Finely chop tomatoes  then  add water,  sambar powder and salt mix well. And boil it for 5 to 10 min. Then add chopped coriander leaves boil it for 2 min.

Heat oil in pan add mustard seeds when it splutter and curry leaves fry a min then pour this on boiling rasam. Serve with rice and fish fry.

Jeere saaru (cumin rasam)


Grated coconut                                    ¼ cup

Green chilly                                           3 to 4

Jeera                                                       1 tsp

Turmeric powder                                 ¼ tsp

Curry leaves few

Oil                                                            1 tsp

Salt to taste  


Grind grated coconut with green chillies and jeera  into fine paste.

Then add 2 to 3 cups water and salt mix well and boil it for 10 min.

Then heat oil in pan add jeera when it splutter and curry leave fry for 1 min.

Pour this on boiling rasam. Tasty jeere saaru ready to serve with rice.

Tuesday 25 March 2014

Masoor Dal Dosa

I learnt this from a food page posted by Priya R shenoy and got inspired to prepare this.  Easy to prepare and no need of fermentation.
Masoor dal                  -  1 cup
Urad Dal                       -  ½ cup
Pepper corns               -  ½  tsp
Ginger grated              -  small piece
Salt to taste
Soak masoor dal and urad dal for 4-5 hours.  Then grind into coarse  paste then add pepper corns and grind into fine paste.  Then add crushed ginger and salt mix well.  Heat the dosa tawa and prepare thin crispy dosas.  Serve with any chutney.

Lassune chutney pitti ( Dry Garlic Chutney Powder)

I learnt this from my mother in law. She is an expert in chutney powders and used to prepared and give us bottles as and when we visited them . Without chutney powder our lunch is not complete.  This can be stored  for a month and should be kept in airtight         container or dry glass jar.   No need refrigerate it.   This goes well with dosa, idly or rice. No need to  add oil while eating this.
Dry /fresh coconut                                           2
Red chillies                                                         25 to 30
Tamarind                                                             small lemon size
Garlic                                                                    2 big pods
Oil                                                                         1tbsp
Salt to taste
Grate coconut and put in mixer for 2 seconds.
Then dry roast them till dark brown.
Crush the garlic properly(otherwise it will pop up or burst out of the pan while frying)   with skin   then fry them in oil till brown and keep aside.
In the same oil fry the red chillies for 2 to 3 min.  Let everything  to cool properly.
Then powder red chillies into fine transfer into a bowl.
Then powder fried coconut   and fried garlic and tamarind into powder.
Mix all powder together add salt and mix well.
Store this into clean dry jars or airtight containers.