Recent Posts

Aloo paratha

Aloo paratha

Aloo paratha is a tasty and filling north Indian breakfast. This paratha does not require any gravy curries as it is stuffed with spiced potato mix. Usually pickle, curd or mint chutney are the preferred sides for this Indian stuffed flatbread breakfast. My version of…

Kerala style kadala curry

Kerala style kadala curry

Kerala style kadala curry is a common breakfast side dish of Kerala. It has the creaminess of coconut and tanginess of tomatoes which is a perfect combination with main dishes such as puttu, appam, idiyappam and pathiri. The method of preparation is very simple as…

Curd rice

Curd rice

Curd rice is my daughter’s favorite dish. We started having curd rice for lunch when in Chennai. Most of the days we used to have this ‘thayir saadam’ with papad and pickle from canteen.

Wash rice thoroughly and add water to it and pressure cooker for 5 whistles

Add chopped ginger, green chillies and milk to the cooked rice

Mix well and keep it for boiling till the milk is absorbed in rice and gets a squishy texture

Meanwhile take curd in a bowl and add salt to it

Whisk till smooth

Heat oil in a pan and splutter mustard seeds

Then add dry red chillies and curry leaves to it. Once they turn crispy add asafoetida

Pour the tadka into the rice and milk mixture and mix till all ingredients are well incorporated

Next add the prepared curd and mix again

Serve with pickle and dal podi

Curd rice

Curd rice

Curd rice is a popular south Indian dish which made with rice, milk and curd; tempered with mustard seeds and curry leaves with a pinch of asafoetida.
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 ½ cups raw rice
  • 2 nos green chillies (chopped)
  • A small piece ginger( chopped)
  • 1 cup milk
  • 1 cup curd
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • 3 nos dried red chillies
  • 1 sprig curry leaves
  • 1 teaspoon asafoetida/hing
  • 1 teaspoon salt

Instructions
 

  • Wash rice thoroughly and add water to it
  • Pressure cook for 5 whistles
  • Add chopped ginger, green chillies and milk to the cooked rice
  • Mix well and keep it for boiling till the milk is absorbed in rice and gets a squishy texture
  • Meanwhile take curd in a bowl and add salt to it
  • Whisk till smooth
  • Heat oil in a pan and splutter mustard seeds
  • Then add dry red chillies and curry leaves to it. Once they turn crispy add asafoetida.
  • Pour the tadka into the rice and milk mixture and mix till all ingredients are well incorporated
  • Next add the prepared curd and mix again
  • Serve with pickle and dal podi
Keyword Curd, rice, saadam, thayir
Dal chutney powder

Dal chutney powder

Chana dal and urad dal are the main ingredients of this chutney powder. With a few ingredients and little time anyone can whip up this chutney podi/ chutney powder in 15 minutes. Store in an airtight container and use when needed. This is a best…

Chilli fried papad

Chilli fried papad

Chilly fried papad is a best accompaniment with plain rice, variety rice, puttu and upma. This can be fried in large quantities and stored in airtight jars for upto two weeks. Take the whole papads and cut into strips using scissors, two at a time…

Green Peas Kurma

Green Peas Kurma

Green peas kurma is the most popular accompaniment for many breakfast dishes like puttu, chapati, poori, porotta etc. Whenever I see frozen peas in supermarkets I buy and the first dish I prepare with it is peas kurma. All members of my family like it and it is easy to prepare. This tasty side dish is good for breakfast and dinner. It is mildly spiced frozen peas cooked in a smoothly ground mixture coconut, tomato and onions topped with whole spices fried in ghee. The method of preparation of this yummy green peas kurma with step by step images are presented here

First soak cashews in water for 10 minutes

Roughly chop onions and tomatoes separately

Heat oil in a pan

Splutter fennel seeds/saunf

Add roughly chopped onions into the pan and sauté for a minute

Add ginger garlic paste and sauté till raw smell goes

Add in turmeric powder, chilly powder and coriander powder

Mix well and add roughly chopped tomatoes

Add salt and sauté

Grind to paste grated coconut, onion tomato masala and soaked cashews

Heat ghee in a pan and splutter whole spices

Add the frozen peas and sauté for a minute

Add the ground paste to the peas

Add a cup of water and let it boil till the peas gets cooked

Green peas kurma is ready now

Green peas kurma

This tasty side dish for breakfast or dinner is mildly spiced frozen peas kurma cooked in a smooth ground mixture coconut, tomato and onions topped with whole spices fried in ghee.
Prep Time 20 mins
Cook Time 15 mins
Course Side Dish
Cuisine Indian
Servings 4 people

Ingredients
  

  • 200 grams frozen peas
  • 2 tablespoons vegetable oil
  • 1 teaspoon fennel seeds
  • 1 big onion
  • 2 medium sized tomatoes
  • 1 teaspoon ginger garlic paste
  • ¼ teaspoon turmeric powder
  • 1 teaspoon chilly powder
  • 1 tablespoon coriander powder
  • 10 nos cashews (soak in water for 10 minutes)
  • ¼ cup grated coconut
  • 1 tablespoon ghee
  • 3 pods cardamom
  • 1 star anise
  • 1 piece cinnamon
  • 3 cloves

Instructions
 

  • Soak cashews in water for 10 minutes
  • Roughly chop onions and tomatoes separately
  • Heat oil in a pan
  • Splutter fennel seeds/saunf
  • Add roughly chopped onions into the pan and sauté for a minute
  • Add ginger garlic paste and sauté till raw smell goes
  • Add in turmeric powder, chilly powder and coriander powder
  • Mix well
  • Add roughly chopped tomatoes
  • Add salt and sauté
  • Grind to paste grated coconut, onion tomato masala and soaked cashews
  • Heat ghee in a pan and splutter the whole spices
  • Add the frozen peas and sauté for a minute
  • Add the ground paste to the peas
  • Add a cup of water and let it boil till the peas gets cooked
  • Green peas kurma is ready now
Keyword frozen peas, green peas, Kurma, side dish

Kappa Puzhukku/ Mashed Tapioca with Ground Coconut and Spices

Kappa Puzhukku/ Mashed Tapioca with Ground Coconut and Spices

Selecting good tapioca???? Only experts can do that!!! If you are lucky, you get good type of tapiocas get cooked to soft. But some kind of tapioca will not become soft even after cooking for a long time.  I buy from market, clean, chop and…

White coconut chutney

White coconut chutney

Coconut chutney is one of the common accompaniments of South Indian breakfast. It goes well with dosa, idly, uthappam, upma, pongal, vada, poha and many other main dishes. White coconut chutney is the basic kind of chutney, but there are variations of it with red…

Cabbage Thoran

Cabbage Thoran

Cabbage thoran is one of the popular side dishes in onam and Vishu sadhya. A sadhya is never complete without a cabbage thoran. Sometimes, mixed veg thoran with cabbage, carrot and beansa are also served in Sadhyas. But the all-time favorite thoran of Malayali is  made with just one vegetable , cabbage. The main ingredients of this simple stir fry are cabbage and coconut. If you have all the ingredients handy, thoran can be prepared in 20 minutes. Let us have a look at how the traditional way in which cabbage thoran is prepared.

Step by step instructions with images

Keep all the ingredients ready.

Shred cabbage into thin pieces.

Grind/crush grated coconut, green chilly, turmeric powder, cumin seeds in a mixie/grinder for few seconds without adding water.

In a clay pot heat coconut oil.

Splutter mustard seeds.

Then add dry red chillies and curry leaves.

Add cabbage and mix well.

Add salt to taste.

Add the coconut mixture and stir well.

Cover with a lid and cook for 5 to 8 minutes at low flame.

Mix well again and serve with hot rice and pickle.

Cabbage thoran

Cabbage thoran is a simple and delicious side dish for rice. This stir fry can be prepared quickly with two main ingredients cabbage and coconut.
Prep Time 10 mins
Cook Time 10 mins
Course Side Dish
Cuisine Indian
Servings 4

Equipment

  • Clay pot/Clay kadai

Ingredients
  

  • ½ of a big sized cabbage
  • ½ cup grated coconut
  • 1 big green chilly
  • ¼ teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • Salt to taste

For tempering

  • 2 tablespoons coconut oil
  • ½ teaspoon mustard seeds
  • 2 nos dry red chillies
  • A sprig of curry leaves

Instructions
 

  • Shred cabbage into thin pieces
  • Grind grated coconut, green chilly, turmeric powder, cumin seeds in a grinder for few seconds without adding water
  • Heat coconut oil in a clay pot
  • Splutter mustard seeds
  • Then add dry red chillies and curry leaves
  • Add cabbage and mix well
  • Add salt to taste
  • Add the coconut mixture and mix well with a wooden spatula
  • Cover with a lid and cook for 5 to 8 minutes at low flame
  • Serve hot with rice and pickle
Keyword Cabbage, coconut cabbage, Stir fry

Bread Bajji

Bread Bajji

I grew up in Kochi snacking potato bajjis and Kashmiri chilly bajjis that we get from bakeries here. These used to be occasional evening snacks with tea and everybody loved it. When we moved to Chennai, in the institute canteen I saw two new varieties…