Monday, June 7, 2010

Mango Lada


4 ounces pureed fresh mango
.5 ounce coconut milk/creme de coconut
.5 ounce pineapple juice
1 table spoon condensed milk (optional)


Blend the pureed fresh mango, coconut milk/creme de coconut & pineapple juice.

Add 10 cubes ice & blend again till smooth.

Add condensed milk to sweeten if needed

Friday, June 4, 2010

Meen Porichathu ( meen varathathu)


Fish(Kingklip) fillet = 1(whole or cut into pieces)
Coconut oil - to shallow fry

For the marinade

Pepper powder = 1/4tsp
Turmeric powder = 1/4tsp
Kashmiri red chilli powder = 1/4tsp


1.Mix the pepper,turmeric, chilli powder,salt with few drops of water and make a fairly thick paste
2.Apply this paste over the fish fillet and marinate it for 10-15min
3.Heat oil in a non-stick pan, place the marinated fish and after few seconds,turn down the heat to medium and fry till all sides turn brown
4.Drain excess oil and serve immediately

Thattukada Bachelors` Chicken

Ingredients for Bachelors` Chicken Recipe

Chicken legs - 6 pieces
Onions(chopped) - 2 nos
Tomato paste - 3 tbsp
Garlic powder - 1/2 tsp
Ginger powder - 1/2 tsp
Chicken Masala powder - 2 tbsp
Chilly powder - 1 tsp
Salt - As reqd

Preparation Method of Bachelors` Chicken Recipe

First, you need to have all these powders that I have mentioned. Basically it reduces the time & effort chopping tomatoes/ginger/garlic etc. Unfortunately I didnt find `Onion powder` yet.. but those folks who can get them somewhere can replace it with the chopped Onions.

1)Heat oil in a pressure cooker.

2)Fry the chopped onions until golden brown.

3)Add the rest of the ingredients and stir along with chicken.

4)Pour 1/2 glass of water and let the pressure cooker whistle 2-3 times.

:- If you feel too hungry carefully take the pressure cooker into the kitchen sink and pour cold water on top to reduce the pressure inside and gain quick access to BACHELORS-Chicken!

Kadala Theeyal

Chana (kadala) - 1 cup (pre soaked and cooked) – black or white, as per your wish
Shredded coconut - 1/2 cup
Shallots - 5 -6
Garlic - 3-4 pods
Pepper corns - 1tbsp
Chilly powder - 1tsp
Dania powder - 1tsp
Turmeric powder - 1/2 tsp
Jeera - 1tsp
Curry leaves - 3-5 leaves.
Tamarind - lemon sized ball.

For tadka
Mustard seeds, urad dal, vendhayam/fenugreek, curry leaves.

Soak chana overnight and pressure cook it for 2 whistles. Soak tamarind in water and extract the juice. Keep it aside. In a pan, on medium low flame, heat 2tbsp of oil and fry jeera. Now add coconut and fry till they are almost golden. Add shallots, garlic, curry leaves, pepper, chilly powder, dhania powder and tumeric powder one at a time and keep frying till the aroma comes.(frying this well is the key part). After this cools down, grind it into a smooth paste. Now in another pan, heat oil and do the tadka. Add the grinded paste, tamarind extract and salt. Let it boil well (on med-high) till the raw smell goes and the liquid is getting thicker. Now add chana and cover n' cook for few more minutes. Finally open and cook for some more minutes and serve it hot with rice.

Vazhapindi Thoran

Ingredients for Kerala Vazhapindi Thoran Recipe

Vazhapindi(Plantain stem)
(finely chopped) – 3 cups
Van payar(Blackeyed beans) – 100 gm
Coconut – ½ of one
Cumin seeds(Jeerakam) – ¼ tsp
Turmeric powder – ½ tsp
Green chillies – 3 nos
Coconut oil – 3 tbsp
Garlic pods – 4 nos
Salt – As reqd
Curry leaves – As reqd
Plain rice(Pachari/Puzhukkalari) – 1 tbsp
Dry red chillies(Kollamulaku) – 2 nos
Mustard seeds – 1 tsp

Preparation Method of Kerala Vazhapindi Thoran Recipe

1)Clean the van payar well and remove the unwanted stuff from it.

2)Cook it separately with water in a pressure cooker.

3)Cut the vazhapindi into roundels and simultaneously, loop its serum onto your fingers to get rid of it.

4)After this is done, chop the round pieces of vazhapindi very finely as u do for thoran.

5)Place together the grated coconut, green chillies, garlic, turmeric powder and cumin seeds in a mixer bowl and run it once to make it into a coarse form.

6)Mix together the finely chopped vazhapindi, the above coconut mixture and salt.

7)Heat oil in a pan or a kadai.

7)Splutter mustard seeds and sauté red chillies, rice and curry leaves.

8)Add the stem mixture and mix well.

9)Cover and cook for about 2 – 3 mins.

10)Remove the lid and add the cooked van payar and mix well.

11)Continue cooking, till done without the lid on.

:- Make sure the thoran doesn’t get overcooked or mashed.
:- You can also add whole green gram or cherupayar instead of van payar.

Thahtukada Avial - Malabar Style

Ingredients for Avial - Malabar Style Recipe

Snake gourd - 1 cup
Ridge gourd - 1/2cup
Bitter gourd - 1/4cup
Cucumber - 1/2 cup
Carrot - 4 nos
Drumstick - 3 nos
Long beans - 1/2 cup
Raw mango - 1/4 cup

For grinding:
Coconut - 1 no
Cumin - 1/2 tsp
Garlic - 1 clove
Green chillies - 3 nos
Curry leaves - 1 string
Curd - 1/2 cup
Turmeric powder - 1 tsp
Salt - as reqd
Oil - 1/2 tsp

Preparation Method of Avial - Malabar Style Recipe

1)Cut all the vegetables and keep aside.

2)Place them in a pressure cooker along with salt,turmeric powder,water and cook for 3 whistles.

3)Mean time grind the ingredients coconut,cumin,garlic,green chillies to a coarse paste.

4)Mix this paste with cooked vegetables and allow to boil.

5)Once it starts boiling add curry leaves & curd.

6)Switch off the flame and add 1/2 tsp oil on top of the curry.

:- Malabar Style Avial is ready!!!
:- Serve the Avial - Malabar Style for rice.
:- Enjoy the Malabar Style Avial!!!

Monday, May 17, 2010

Sprouts Salad


Green gram sprouts/ Sprouted hara chana-2cups
Tomatoes (finely chopped) 1
Onions (finely chopped) 1
Red chilli powder 1 tsp
Salt to taste
Lemon juice 1 tsp

Method of preparation:

Mix all the ingredients in a salad bowl and serve immediately.

To make whole green gram sprout, do the following

Wash and soak green gram for 12 hrs.
Wash again and drain the water. Keep them covered with moist cloth.
Alternatively, you can tie the green gram in a moist cloth.
Make sure the cloth is always wet.
In a day or two, it starts sprouting.

Notes: You can add little bit of chat masala and garnish with corriander leaves.