Wednesday, April 16, 2014

Pesaha Appam and Palu

This is a special traditional food made by Kerala Christians only on Maundy Thursday (pesaha vyazham). So, it is prepared with much reverence and care. The eldest member of the family prays, cuts the appam or the bread and distributes it to the rest of the family members.

For Appam:
Rice flour 1 cup
Urud dal 2 Tbsp
Coconut 2 to 5 Tbsp
Garlic pods 5 to 10
Cumin seeds few
Water 1 cup

Soak urud dal for 20 mins. Pour boiling water and rqd amount of salt into the rice flour and mix well using a big spoon. Allow it to cool and keep it aside. First grind the dal, then grind the garlic pods and grated coconut (don't grind coconut into a paste). Add this grounded ingredients and cumin seeds into the rice flour mix and combine well using hand. Prepare the batter using little water (like idli batter). Pour it into a lightly greased pan (round pan) and put the cross made from palm leaf in the middle of the batter and steam it well using an idli steamer.

For Palu:
Thick coconut milk 3/4 cup
Semi thick coconut milk 1 1/2 cup
Melted jaggery 1 to 1 1/2 cup
Grounded cumin seeds 1/2 Tsp

Add the melted jaggery and grounded cumin into the semi thick coconut milk and mix well. Stir it continously till it starts to boil. Then pour the thick coconut milk and heat it in low flame for few mins. Do not boil the milk.

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Friday, April 11, 2014

Varutharacha Chicken Curry

  • Chicken : 1 kg
  • Onion : 2 big
  • Chopped ginger : 1 Tsp
  • Chopped garlic : 1 Tsp
  • Kashmiri Chilly powder : 2 Tsp
  • Crushed Pepper : 1 Tbsp
  • Coriander powder : 3 Tsp
  • Turmeric powder : ½ Tsp
  • Garam masala : 1 to 2 Tsp
  • Grated coconut : 1 cup
  • Mustard seeds : 1 Tsp
  • Curry leaves 
  • Water
  • Salt
  • Oil

Clean and marinate the chicken pieces with little salt, chilly powder and turmeric powder for 1 hour. Roast the grated coconut in low heat till it turns golden brown colour. Then reduce the flame and add the coriander powder and kashmiri chilly powder into it and stir it well. Remove it from fire and cool it. Grind it into a fine paste. Keep it aside. Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves, chopped onions, ginger and garlic. Saute it till it turns transcluscent and void of its raw smell, add the crushed pepper, garam masala, and grounded coconut paste and salt. Saute it for a couple of minutes and put the marinated chicken pieces in it. Combine it with the masala and pour little water and cook.  Remove it from fire and serve it with rice, appam and bread.

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Tuesday, March 4, 2014

Eggless Vanilla Cupcake


  • Cake flour : 120 gm
  • Sugar : 60 gm
  • Baking powder : ½ Tsp
  • Baking soda : ¼ Tsp
  • Salt : ¼ Tsp
  • Vegetable oil : ¼ cup
  • Vanilla : 2½  Tsp
  • Milk : ½ cup
  • Vinegar : ½ Tbsp

How to prepare Cake flour :
For 1 cup of  flour, remove 2 tbsp of flour from it and replace it with 2 tbsp of cornflour. Then sieve it 3 to 4 times. Now the cake flour is ready.

Sieve the flour, baking powder, baking soda and salt into a mixing bowl. Mix sugar with it. Pour vinegar into milk, stir it and keep it aside. Then make a well in the centre of the dry ingredients and pour the wet ingredients into it. Combine all the ingredients well without lumps. Then pour it into the cupcake liners. Bake it for 15 to 17 mins at 180° C. It took 25 mins for me. 

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Friday, February 28, 2014

Heavenly Chicken

  • Chicken : 1 kg
  • Onion : 2 big chopped
  • Garlic : 10 pods chopped
  • Green chilly : 5 sliced
  • Tomato : 1 big chopped
  • Chicken masala : 1.5 Tbsp
  • Coriander pdr : 1 Tsp
  • Pepper pdr : 1 Tsp
  • Mustard seeds : 1 Tsp
  • Curry leaves : few
  • Coriander leaves : 1/2 cup
  • Salt
  • Oil

Clean and cut the chicken into small pieces. Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves, chopped onion, garlic and chilly. Saute till it turns golden in colour. Reduce the heat and put the chicken masala, coriander powder, pepper pdr and required amount of salt. Saute well. When oil starts to separate, add the finely chopped tomato into this and roast it. Finally add the chicken pieces and combine it with the masala and cook well. When it is fully cooked, add the chopped coriander leaves and stir till it turns dry. 

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Monday, February 24, 2014

Padavalanga Parippu Curry


  • Snakegourd (padavalanga) : 2 cup
  • Dal : 1 cup
  • Coconut : 1 cup
  • Turmeric : ½ Tsp
  • Shallots : 2 Tbsp
  • Green chilly : 3
  • Cumin seeds : ½ Tsp
  • Coconut oil  : 1 Tbsp
  • Mustard seeds : 1 Tsp
  • Curry leaves : few
  • Dry red chilly : 3
  • Water
  • Salt

Soak the dal for 30 mins. Then pressure cook the dal and the chopped snakegourd with required amount of water, salt and a pinch of turmeric powder. Keep it aside. Then grind the coconut, 1 tbsp of shallots, green chilly, cumin seeds and little turmeric powder into a fine paste. Pour this grounded coconut paste into the cooked dal. Then heat it for a few minutes. Remove it from fire. Season it with mustard seeds, shallots, curry leaves and red chilly.

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Wednesday, February 5, 2014

Tomato Fish Curry

  • Fish : ½ kg
  • Tomato : 2 big
  • Chilly pdr : 2 Tsp
  • Coriander pdr : 2 Tsp
  • Turmeric pdr : ¼ Tsp
  • Roasted cumin pdr : ¼ Tsp
  • Fenugreek pdr : ¼ Tsp
  • Sliced shallots : 6
  • Sliced ginger : 2 Tsp
  • Coconut oil : 2 Tbsp
  • Green chilly : 2
  • Salt
  • Curry leaves
  • Coconut milk powder : 1 pkt (25gm)
  • Water : 1 ¾ cup

Clean and cut the fish into medium pieces. Grind tomato, chilly pdr, coriander pdr, turmeric pdr, and cumin pdr into a fine paste. Heat oil in a kadai and saute the sliced shallots and ginger for a few minutes. Add the grounded masala paste into this and saute it well. When the oil starts to separate from it, pour 1 cup of water into it and boil it. Then reduce the flame and put the fish pieces. Sprinkle the fenugreek powder and salt. Cover and cook it well. When the gravy starts to thicken, pour the coconut milk (dissolve the 25gm milk powder in ¾ cup water) into this and heat it for couple of minutes. Finally add the curry leaves and remove it from fire.

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Thursday, January 30, 2014

Onion Rings


  • Onion : 1 big
  • Flour : 1¼ cup
  • Baking powder : 1 Tsp
  • Salt : 1 Tsp
  • Egg : 1
  • Milk : 1 cup
  • Bread crumbs : 1 cup
  • Salt
  • Oil

Cut the onion into rings. Combine together flour, baking powder and salt. Then, put the onion rings in the dry mixture and coat the onion rings with it. Keep it aside. In a mixing bowl, beat the egg and milk well. Dip each onion rings in this egg mixture and roll it in bread crumbs. Fry it well.

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