Thursday, August 13, 2015

Chicken Pulav


  • Maggi chicken cubes : 3
  • Ghee : 3 Tbsp
  • Cinnamon : 1 small piece
  • Clove : 8
  • Onion : 2 big sliced
  • Crushed green chilly : 1 Tbsp
  • Ginger paste : 1 Tsp
  • Garlic paste : 1 Tsp
  • Chopped tomatoes : 2
  • Chicken : 500 gm
  • Soaked rice : 2 cup
  • Water :  4 cup
  • Salt
  • Fried onion
  • Fried cashews

Heat ghee in a kadai or in a biriyani pot. Then roast the spices in ghee for a few minutes. Add the crushed green chilly, ginger paste and garlic paste into it and saute till it's void of its raw smell. Put the chopped tomatoes and stir it for 10 miutes. Finally, add the chicken cubes, chicken pieces, rice and water into the above sauted masala and mix it well. Add required amount of salt. Cover and cook it. Garnish it with fried onions and cashews. Serve it hot.

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Wednesday, July 8, 2015

Butter Cake


  • All purpose flour : 100 gm (¾ cup)
  • Baking powder : 1 Tsp
  • Sugar : 100 gm
  • Salt : ¼ Tsp
  • Unsalted butter : 125 gm
  • Egg : 2
  • Milk : 2 Tbsp
  • Vanilla : ½ Tsp

Pre-heat the oven for 10 mins. Grease a loaf pan and keep it aside. Sieve the flour, salt and baking powder twice. Beat the sugar and butter until it turns pale. Add eggs one by one and beat well after each addition. Then, add vanilla extract and mix well. Add flour and milk alternatively into the egg mixture and mix well. Then pour it into the cake pan. Bake it for 30 to 35 mins. Remove it from the oven and keep it aside.

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Saturday, June 20, 2015

Vegetarian Fish Curry

[ This dish does not use fish or any of its byproducts at any time of preparation and is a pure vegetarian dish. In this recipe, the traditional fish curry preparation methodology in the mid and south Kerala is used, except that raw bananas (vazhakka) are used instead of fish. ]


  • Raw banana (vazhakka) : 5
  • Shallots (small onion) : 3 Tbsp
  • Crushed garlic : 3 Tbsp
  • Crushed ginger : 2 Tbsp
  • Curry leaves
  • Mustard seeds : 1 Tsp
  • Fenugreek seeds : 1 Tsp
  • Coconut oil : 3 Tbsp
  • Kashmiri chilly powder : 1Tbsp
  • Spicy chilly powder : 1 Tbsp
  • Turmeric powder : ½ Tsp
  • Tamarind (kudam puli) : 2 big piece

Peel off the banana skin and cut it into big square pieces. Put it in turmeric water and keep it aside. Soak the tamarind in little water and keep it aside. Add little hot water into the chilly and turmeric powder and make it into a thick paste. Heat the coconut oil in a kadai and add mustard and fenugreek seeds. Allow it to splutter and add crushed ginger, garlic, shallots and curry leaves. Add salt and saute till it turns light brown. Then reduce the flame and add the masala paste into it and roast it well. When it's void of its raw smell and oil starts to separate from the masala, add the tamarind along with the water into it and mix. Boil it and put the raw banana pieces. Cover and cook it well. 

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Tuesday, March 31, 2015

Coffee Cake with Crunchy Topping


  • Soft butter : 250 gm
  • Caster sugar : 250 gm
  • Coffee powder : 1 Tsp dissolve in 2 Tbsp hot water
  • Egg : 4
  • Self raising flour : 250 gm
  • Milk : 2 Tbsp
  • Chopped walnuts : ¼ cup
  • Chocolate chips : ¼ cup

Preheat the oven to 180° C. Beat butter and castor sugar till creamy and fluffy. Pour the coffee syrup and combine well. Add eggs one by one into the butter and beat well after each addition. Slowly fold in the flour with the butter and add the milk into it. Combine together walnuts and chocolate chips and keep it aside. Pour batter into the greased cake pans and add the walnut chocolate chips mixture onto the top of the batter and slightly press it with the back of a spoon. Bake it for 25 to 30 minutes.

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Monday, February 9, 2015

Keema Biriyani

For rice:

  • Rice : 2 cups
  • Water : 4 cup
  • Ghee : 2 Tbsp
  • Whole Cardamom : 2
  • Whole Clove : 3
  • Whole Cinnamon : 2 piece
  • Lemon juice : 1 Tbsp
  • Salt : as rqd
For Beef :
  • Beef : 400 gm
  • Onion : 3 big
  • Tomato : 2 small
  • Crushed ginger : 1 Tbsp
  • Crushed green chilly : 1½ Tbsp
  • Chilly powder : 2 Tsp
  • Turmeric powder : ½ Tsp
  • Garam masala : 1 Tsp
  • Biriyani masala : 1 Tsp
  • Coriander leaves : ¼ cup
  • Curry leaves
  • Mint leaves : ¼ cup
  • Curd : 2 Tbsp
  • Salt : as rqd
  • Ghee 1 Tbsp
  • Vegetable oil : 2 Tbsp
For garnishing:
  • Fried onion : 1 big
  • Fried cashews : ¼ cup
  • Fried kismis : ¼ cup
  • Chopped corriander leaves
  • Chopped mint leaves

Clean and soak the rice for 20 minutes. Then, drain off the excess water and keep it aside. Heat ghee in a biriyani pot and add the crushed spices and saute till the aroma comes. Then, add the drained rice into it and slowly fry it. In another vessel, boil 4 cups of water along with required amount of salt and lemon juice. When the rice started to crackle, pour the boiling water into the rice and cook it. Keep it aside.

Mince the beef and keep it aside. Add ghee and vegetable oil into a pressure cooker followed by sliced onion and salt. Whe the onion become light golden colour, add the crushed green chilly, ginger, garlic and few curry leaves into it. Saute it well. When it is void of its raw smell, reduce the heat and add the turmeric powder, chilly powder, garam masala and biriyani masala. Roast it. When the oil starts to separate, add the chopped tomatoes and cook it. Finally, add the minced beef along with curd, chopped coriander and mint leaves. Combine all the ingredients and cook till it turns soft. If the gravy is too watery, remove the lid and make it a little thick and not dry.

To layer the biriyani, pour little ghee into the biriyani pot and add the half portion of the cooked keema masala. Then, arrange a layer of cooked rice and spread it evenly. Garnish it with fried onion, cashews, kismis, chopped coriander leaves , mint leaves and little ghee. Repeat the process and arrange the layers. Then, cover it and cook it in low heat for 20 to 30 minutes. Serve it hot with pappad, salad and pickle.

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Saturday, December 13, 2014

Moist Orange Cake

  • All purpose flour: 2 cup
  • Baking powder: 2½ Tsp
  • Butter: 200 gm
  • Powdered sugar: 1 cup
  • Eggs: 4
  • Luke warm water: 1 Tbsp
  • Fresh orange juice: 1 cup
  • Orange crush: 2 Tbsp
  • Orange essence: 1½ Tsp

Sieve the flour and baking powder together couple of times and keep it aside. Cream the butter and powdered sugar till it turns creamy. Then add the eggs one by one into the butter and beat well after each addition. Put half of the flour along with 1 tbsp of luke warm water and mix. Pour ½ cup of orange juice into it and mix well. Then add the rest of the flour, juice, orange essence and orange crush into it and combine well. Pour it into the greased pan and bake it for 40 minutes at 180° C.

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Wednesday, November 26, 2014



  • Roasted rice flour : 1 cup
  • Grated coconut : 2 cup
  • Jaggery : 1 cup
  • Cardamom powder : 1 Tsp
  • Boiling water : 1 cup
  • Salt : as rqd
  • Ghee : 1 Tsp

Mix salt and rice flour. Boil water and pour it into the flour little by little and mix it well with a wooden spoon. Cover and keep it aside for a few minutes. Then, grate the jaggery and combine it with cardamom powder and grated coconut. Add 1 tsp of ghee into the flour mixture and knead it to a soft consistency. Then, take small balls from the dough and slightly flatten it with your palm. Then, fill it with the coconut jaggery mixture and seal it well. Again, roll it into round balls or any other desired shapes and steam it well until it gets cooked.

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