December 31, 2009

Happy New Year !!!!

Ring out the old, ring in the new,

Ring, happy bells, across the snow:

The year is going, let him go;

Ring out the false, ring in the true.
                                                                                                             Alfred Lord Tennyson

December 29, 2009


Samosa are  probably the most popular Indian snacks. Its perfect for these cold days. Served with nice coconut mint chutney its soo yummy!! But this time I made Tamrind chutney as hubby was in the mood for something teeka to go with it...and my kido..he didnt need anything he just kept on nibbling one!!
This is a recipe that I got from my mother in law.



  • 2 cup all purpose flour 
  • 2 tablespoon sooji 
  • salt to taste 
  • 2 tablespoons oil 
  • Lukewarm water enough to form a soft smooth dough (about 1 cup)  
  • 4 large boiled potatoes peeled and chopped into small cubes.
  • 1/2 cup green peas
  • 1 tsp ginger garlic paste
  • 1 1/2 tsp cumin seeds
  • 1 tsp chilie powder
  • 1 tsp corriander powder
  • 2 finely chopped green chilie ( u can use more chilie powder instead of the green chilies)
  • 1/4 tsp garam masala
  • 1 tsp lemon juice.
  • Salt to taste
Making the dough
  • Mix the flour, sooji, salt, oil and salt togather to make a soft dough, adding water as needed
  • Knead the dough for about 1 to 2 minutes to make the dough smooth and pliable. like our chapthi dough
  • Set the dough aside for 15 min and cover it with damp cloth.
The filling

  • Heat oil in a pan, Add cumin seeds green chilies and ginger garlic paste. Saute for few seconds.
  • Add coriander powder , red chilie powder and stir for few seconds. 
  • Add green peas and turn heat to medium and stir until tender. 
  • Add the potatoes and cook for about 5 minutes. Stir in garam masala powder and salt.  
  • Remove from flame and let the filling cool
Making the samosa.
  • Take a Lemon sized ball of the dough and roll it out into a 6 inch circle. Dont roll it out too thin
  • Cut the circle into half through the center (semi- circle)
  • Take one of the semi circle and spread water along the its edges.
  • Now bring the straight edge together to form a cone, press the edges well together.
  • Hold the cone in your hand, and fill the cone with 2 tablespoon of the filling.Press the filling down slightly.
  • Close the top of the cone by overlapping one edge on another. Press down firmly so that its sealed well and no filling spills out.
  • Repeat the process with the rest of the dough.

For frying

  • Heat oil in a deep pan on  medium heat.
  • When the oil is hot ( add a small piece of dough to check) add the prepared samosa a few at a time.
  • Fry the samosa for 2-3 minutes or less. Turn it and fry it again for 2-3 minutes. It should turn into a golden brown color.
  • Remove and serve with nice chutney of your choice
  1. Do not increase the heat as this will cause the samosa to brown quickly and the inside layer wont cook well.
  2. Kneed the dough well to get crispy samosa
  3. Samosa can be made ahead of time and frozen.

December 25, 2009

Hummingbird cake

Merry Christmas and a Happy New Year.

I dont know why this is called Hummingbird cake but the name is very interesting isnt it..No..No..I didnt put in  hummingbirds..just what the recipe called for..pecans,pineapple and banana among other things. I used my 9x9 baking pan for this instead of the round ones. and also used pecans to garnish the whole cake instead of adding it to the frosting. The rest followed as such

  • 1 cup  pecans, toasted and finely chopped 
  • 3 cups all-purpose flour  
  • 2 cups  granulated white sugar  
  • 1 teaspoon baking soda  
  • 1/2 teaspoon salt  
  • 1 teaspoon ground cinnamon  
  • 3 large eggs, lightly beaten 
  • 3/4 cup safflower or canola oil  
  • 1 1/2 teaspoons pure vanilla extract 
  • 1 - 8 ouncecan crushed pineapple, do not drain
  • 2 cups mashed ripe bananas (3-4 medium sized bananas)
Pecan Cream Cheese Frosting:
  • 1/4 cup  unsalted butter, room temperature 
  • 8 ounces cream cheese, room temperature  
  • 1 pound box  (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted 
  • 1 teaspoon  pure vanilla extract 
For Garnish
  •  finely chopped pecans as needed


FOR The cake
  • Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper. { I uesd my square baking pans}
  • Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely. Set aside.
  • In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon. Set aside.
  • In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.


  •  In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps.
  • Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract .
  • Place one cake, top side down, onto your serving platter. Spread with about a third of the frosting.
  • Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake.
  • Press in the chopped pecans on the top and sides of the cake.
  • Refrigerate the cake for about one hour so the frosting has time to set.


December 23, 2009

Coconut Shrimps

I got this recipe from Oprah Magazine followed it as such. I added a little chilie sauce to make it a little spicy!

  • 1 1/2 cups white rice flour  
  • 1 1/2 cups all-purpose flour  
  • 4 teaspoons kosher salt  
  • 2 1/2 cups cold club soda 
  • 2 tbsp chilie sauce ( optional) 
  • 2 pounds large shrimp , shelled and deveined  
  • 4 cups shredded unsweetened coconut  
  • 3 quarts vegetable or canola oil
  • Line 2 cookie sheets with waxed paper or plastic wrap.
  • In a large bowl, whisk rice flour, all-purpose flour and salt to combine. Add club soda and whisk until smooth. Mixture should have consistency of pancake batter; add more club soda if necessary.
  • Spread coconut on a plate.
  • Pat shrimp dry with paper towels; add to batter and toss to coat.
  • Remove shrimp from batter one at a time, letting excess drip off. Dredge in coconut.
  • Place on prepared cookie sheets. Cover with plastic wrap and refrigerate while oil heats, or up to 4 hours.  
  • Pour oil into heavy-bottom pot.
  • Heat oil over medium-low heat .
  • Carefully drop shrimp into oil, about 8 at a time and fry until golden brown and just cooked through, 1 1/2 to 2 minutes.
  • With a slotted spoon, remove to paper towels, skimming coconut from oil between batches.

December 21, 2009

Healthy Sardine fry

These days everybody is into healthy eating. But I must confess its something that is very hard for me to do. Every day I will tell my hubby "You know what, no more junk foods from today. We will eat only healthy foods". He will give me a smile and say "Ok dear, as you say"!! Wondering what the smiles for!!!
Well behind that smile is all the unspoken dialogues. The smile can be translated into something like this " Oh how many times have i heard you say this. There is no way that u can go more than 2 days without eating something junk. hmmm..healthy eating ha ha ha !!!" This is whats behind that innocent little smile of his.
Its true yaar! Very hard for me to control. I go out Il get packets of chips, donuts, and that cute little cupcakes and everything else. and biggest of all cheese burger and fries!! man i just love that it.
I keep telling my mom abtout this nad she says you need to control especially since we have a history of high cholestrol in th e family. Then its moms advise, use less oil in food dont eat from outside, avoid red meat, dont eat fried thinsgs and the list goes on. So my mom gave me this recipe of Sardine fry which use no oil at all and I must say its delicious. Even my kido ate 3 piece of the fish!!!


  • Cleaned Sardines -  6
  • Medium onion chopped -1
  • Medium Tomato finely chopped -1
  • Ginger chopped- 1 tsp
  • Garlic chopped 1 tsp
  • Red chiliy powder -1 tbsp or as per ur taste
  • Turmeric powder- 1/4 tbsp
  • Curry leaves- a few
  • Salt as needed
  • Grind the chilie powder, turmeric, salt, curry leaves,ginger and garlic into a smooth paste without adding any water.
  • Add the finely chopped tomatoes to this paste. Mix well. The mixture will be a little watery
  • Take the sardines and make slits on the sides of the fish.
  • Apply the made paste on the fish and marinate for 15- 30 minutes.
  • Heat a large non stick pan on medium flame.
  • Add the chopped onions into the pan and saute for 2 minutes.
  • Reduce flame to low.
  • Now take the sardines one by one and lay it over the sauted onions.
  • Add the remaining masala on top of the fish.
  • Turn the fish after 1 minute. Keep turning the fish every 1- 11/2 minutes till all the masala gets coated on the fishand the fish turns to brown color.
  • Remove from flame and serve as a side to rice


December 16, 2009

Kerala Beef fry

This is one of my favorite beef recipes. Erachi porichathum porattem..yum tastes so good. During hostel days we used to have this from our canteen like everyday. There used to be four of us and just one plate of food. And we always ended up fighting for the last piece. Our pockets were always empty by the end of the week spending it mostly on food (hostel food was yuck!!), shoes, and gifts. So had to be stingy, till the next flow of cash came.

College days were a blast. Would love to relive those days again exactly the same way. No changes at all (OK maybe one or two changes).but most of the part It was just fun and exciting. Couldn’t wait to wake up and get to class. Not to hear the lecture of the teachers but just to be with my friends. My wonderful friends! Life would not be the same without them.

The worst classes I ever took I think was statistics used to wonder what the hell am I going to do with statistic in computer programming???? The teacher used to enter thru one door and we used to leave thru the back door. And it had to be done in the precise time. The moment she puts her one foot in we had to be out! Else we will be caught. Although I must say I have never been caught!! He he he…No No I wasn’t a bad student I always got good grades. It’s just that I hated that particular class!! But when the exams approached how I wish I had attended the class coz I couldn’t understand anything. But then again, I had my friends to help me out. Those late night discussions and early morning study classes did great for us! Such wonderful memories!!

Anyways coming back to the recipe,Even though i love beef my husbnd doesnt take it  much so dont make it often.  But my cus, Shehi ,send me the picture yesterday after she made the beef fry. So decided to take advantage of her beutiful pic and post it!

Here is the recipe


• Beef 1/2 kg

• Onion 1 big, sliced finely

To marinate:

o Chili powder 1/2 tbsp

o Coriander powder 1 tbsp

o Turmeric powder 1/2 tsp

o Pepper 2 tsp

o Ginger & garlic paste 1 tbsp, crushed

o Garam Masala 1 tsp + 1/2 tsp for sprinkling

o Bite size coconut pieces (thengakothu) – 1/4 cup

o salt

• Coconut oil

• Green chilies -2-3

• Curry leaves

• Lemon juice 1 tsp.


• Marinate the beef with all the ingredients under “To marinate” for one hour.

• In a pressure cooker add the marinated beef and the onions and half a cup of water and cook till it is done

• In a frying pan, add some coconut oil and add the curry leaves, coconut slices andthe green chilies . Sauté for 1 minute.

• Add the cooked beef along with the water.

• Sauté till all the water is gone and all the masala gets coated onto the beef on a low medium flame. Sprinkle ½ tsp of garam masala.

• When the beef turns dark brown add 1 tsp of lemon juice, Mix well and remove from flame.

Serve with roti, poratta or rice

December 15, 2009

Melting Moments

My son loves cookies... When ever you ask him what he wants to eat he will start his list..his favorite eggs. If you tell him no eggs than its cookies, if no cookies then its chapati, then banana , orange juice and then finally milk. He has been pestring me for cookies for a few days now. So since its the holiday season and everybody is busy making cookies and cakes I too decided to make some cookies.
I got the recipe from joyof baking. The name itself was soo good, melting moments, and sure enough it tasted good too. It was really very delicate, and felt like it melted in the mouth for a cookie.
I didnt change the recipe at all.Why mess with a perfect recipe ha!

  • 1 1/2 cups all purpose flour 
  • 1/2 cup cornstarch (corn flour) 
  • 1/4 teaspoon salt  
  • 1/4 cup powdered (confectioners or icing) sugar  
  • 1 cup  unsalted butter, room temperature  
  • 1 teaspoon pure vanilla extract  
  • 1 cup (110 grams) powdered (confectioners) sugar, sifted



  •  In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.  
  • In the bowl of your electric mixer , cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract.
  • Add the flour mixture and beat until incorporated.
  • Cover and refrigerate the dough for at least one hour or until firm.  
  • Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. 
  • When dough is firm, form into 1 inch  balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
  • Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle the confectioners sugar onto the bottom of the pan and roll the cookies in the sugar.




December 14, 2009

Tapioca Pudding


This is a very simple recipe for making tapioca pudding. You can flavor this anyway u like. I made this a couple of times. Once I made this using cardamom flavor and the other times using vanilla essence. Both have different taste. I love to have this with fruits and nuts but it tastes good as such too.
Tapioca pearls can be found in our asian stores by the name sabudana( thats what was there on my packet).
or can be found in the baking aisle of most stores.



  • 1/2 cup Pearl Tapioca
  • 3 cups whole milk
  • 1/2 cup condensed milk.
  • 2 tbsp sugar or more according to ur liking
  • pinch of salt
  • 1 tbsp vanilla essence 
Before cooking:
  • Look athe the instruction for cooking tapioca at the back of the packet. Some have instruction to soak over night and the othersfo an hr or so. So do as the packet say. Here, my packet said to soak for 45 minutes but I soaked it for an hr.
  • The cooking time for tapioca pearls will differ. Test with a few tapioca grains to get the correct cooking time.
  • Tapioca is cooked when it turns translucent in color.

  • Soak the tapioca in enough water as directed on the package.
  • In a heavy bottomed vessel add the milk,salt and the strained tapioca and bring to boil over medium heat. Do not increase the temperature as this wont give the tapioca enough time to get cooked. Stir continuously.
  • Bring to a boil. Reduce the flame to low and let it simmer for 5 minutes.
  • Slowly add the sugar,condensed milk and the vanilla essence.
  • When the milk starts to thicken, remove from flame. It will thicken more as it cools
  • Serve cold. Garnish with nuts or fruits of your choice.





December 12, 2009

Fish stuffed Roti/Paratha and an award!!

My son is a big fan of chappati's since a few days( not sure how long it will last). He needs chappati for breakfast, Lunch an dinner. He will come up to me and say" Mommy, Givmme chapti pease". If I ask him what he wants with chapti his answer is always egg! But then one time he said "mommy no egg. Ayaan eat fish!!" Wow was I surpried that day! A big long sentence!! So I took out a Tilapia fillet and just marinated it with a little chilie powder and salt and stuffed it into his chapti.He really did enjoy it!! My husband on seeing this said he too wants fish stuffed chapti. So this is how I ended up making this dish!This is a big hit  now.Both pappa and son loves it! I sometimes try adding some veggies into it. but my son always fugures it out and will pick out the carrots and peas. So now I smash them so well that he cant find it!

This is the recipe.

For the masala.
  • Tilapia-  5 big fillets ( Can use any fish u like )
  • Onion- 1 medium finely chopped
  • Tomato-1 small chopped
  • Green Bell Pepper 1 small ( Remove the seeds and Chopped, OPTIONAL)
  • Ginger Garlic paste 1 Tbsp
  • Green chillie 3-4 grounded to a paste.
  • Tuirmeric powder 1/4 tbsp
  • Chilie powder 1/2 tbsp ( Depending on yor taste)
  • Corrinader powder 1 tbsp
  • Garam masala powder- 1/2 tsp, divided
  • oil
  • salt as needed

For the dough
  • Atta -3 cups
  • salt as neeed
  • oil 1 tbsp
  • Warm water to mix the dough (a little more than 1/2 cup)

Making the dough.
  • Mix the Atta with salt and oil. Slowly add the warm water to the flour and knead well to forma a mass. The dough should be formed into a nonsticky elastic and smooth mass. Keep aside!
For the Fish masala.
  • Marinate the fish with the chilie powder, 1/2 the garam masala and salt and keep aside.
  • Heat oil in a large skillet, add the Fish and cook till its done. Remove from pan and keep aside.
  • In the same pan add the chopped onions and cook till it is soft and translucent.
  • Add the ginger,garlic and chilie paste and saute for a few minutes.
  • Add the coriander powder,Tumeric powder , salt and the remaining garam masala and mix well.
  • Add the tomato and the Bell pepper and cook till the tomato is really soft and the bell pepper is cooked well.
  • Add the fish fillets and break the fish into small piece with the spoon.Mix well.
  • Cover and cook on low flame for 5 minutes.
  • Remove from flame and let it cool.
Making the roti.
  • Take a small lemon sized ball and roll it out into thin circles abbout 5 inch in diameter. Move this on to a plate.
  • Take 2 large spoons of the fish masala and spread it on the rolled out roti.Spread it evenly.
  • Roll out another roti to a size as of the first.
  • Place this roti on top of the first roti layerd with the masala. Using your finger press the edges of the roti and seal it well.(This will make the roti to puff up well and get cooked inside.)
  • Slightly roll the roti using the pin again. 
  • Repeat the proces with the remaining dough and masala.
Cooking the roti.
  • Preheat a tava on medium heat and grease it with little oil.
  • Gently lift the stuffed chapati and place it on the tava. Let it cook for 30- 45 seconds.
  • Apply some oil on the uncooked side and turn the roti. Let it cook till u can see it slightly puff up then turn it again.
  • Slightly press the edges so the edges are also cooked. The roti will puff up very nicely. Remove from flame. Repeat the process with the rest of the roti's. 


Award Time..

Kristy of My little space has passed this award to me.Thank you kristy for sharing this award with me. I would like to share this award with all my fellow bloggers. Thank you everybody!

November 30, 2009

Mutton Roast

This is a very simple recipe for mutton roast. I learnt this from my mother in law. My husband just loves it. He tells me this is the only dish that I have perfected in MIL's style.Everything else I have addons..he he

  • Mutton-1/2kg
whole masalas:
  •       Cloves 3
  •       Cardamom 2
  •       cinnamon stick. 1 small piece.
  •        Bay leaf 1
  • Onion-3 Big ones thinly sliced length wise
  • Ginger-1 inch piece
  • Garlic- 4-5 cloves
  • Green chilly-3
  • kashmiri chilli powder- 1 1/2 tbsp depending on your taste
  • corriander powder-1 1/2tbsp
  • Turmeric Powder-1/2 tbsp
  • Garam Masala powder-1tbsp
  • curry leaves a few
  • Mustard seeds. 1/2 tbsp
  • Cocunut Oil-3Tbsp

  • Cut the mutton in to small pieces clean an keep it aside.
  • Grind the ginger,garlic and chillie together into a paste.
  • In a pressure cooker add the mutton pieces,salt and the whole maslas, Add enough water to cook the mutton.Cook the mutton till it is soft. Keep aside.(Do not throw the water. will use it as a stock)
  • In a kadai,heat oil and splutter the mustard seeds.
  • Add sliced onion an cook till soft.
  • Then add the ground paste curry leaves,salt and saute well
  • Continue to saute till the onion become light brown in color.
  • Then add the chilly powder,coriander powder, turmeric powder and garam masala.Mix well.
  • Reducae the flame and add cleaned mutton pieces and 1/2 cup of the mutton stock into the masala mix and saute till all the water has gone and the mutton turns to a brownish color. You can also see the oil seperating.
  • Remove from flame and serve as a side to your rice,rottis, naan, poratta.
I served this with my couscous dish!!


November 27, 2009


May all your prayers be answered

May your life be filled with happiness!!


November 24, 2009

Tried and loved it! My cuzins click on my parippuvada recipe

I am so happy... My cuz Shehi Shafi tried out my recipe for the parippu vada and she said it came out beautifully.. It was the first time that someone actually tried out one of my recipes,took a picture and send it to me saying how wonderfully it came out!

Our conversation thru yahoo msger!!

shehi: truely

shehi: its your recipe
shehi: i even put the baking powder as you said
shehi: every bit of what you have did
shehi: shafika loved it

sajusharfu: i am sooooo happy....
sajusharfu: u really tried it.....
shehi: yesshehi: and i am making this for hte first timein my life
shehi: cos its easyt hat people can say wow

shehi: but i tried

Thank you dear for trying this and letting me know...
love u!!!

November 23, 2009

Its my Pumpkin Pie!!

Here is a very simple and easy Pumpkin Pie recipe for Thanks giving. There is no baking or cooking! Just easy basic ingredients thats available in every groccery shop! This recipe is adapted from Food and family magazine.

  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • JELL-O Vanilla Flavor Instant Pudding 2 pkg. (3.4 oz. each)
  • Cold milk 2 pkg. (3.4 oz. each)
  • Powdered sugar 1/4 cup ( can omit it ,if you dont want it to be 2 sweet)
  • Canned pumpkin 1 cup
  • Ground cinnamon 1 tsp.
  • Ground nutmeg 1 tsp.
  • Ground ginger 1 tsp
  • 1 tub (8 oz.) Coo Whip Whipped Topping, thawed, divided
  • Chopped Pecans 1/4 cup chopped for garnish

  • Beat dry pudding mixes, milk, pumpkin and spices with whisk until well blended.
  • Stir in 1-1/2 cups Cool Whip; spoon into crust.
  • Refrigerate 1 hour. Top with remaining Cool Whip, and nuts just before serving.
JUST 2 steps..easy isnt it

This recipe is very easy but if u have a naughty toddler around it will still be difficult. My little one, was going crazy.  He goes "Mommy ceam..pease"!! and when he says please i have to give him.(In the process of teaching him please and thank you)
When that episode is over , next he needs to show of his cooking skill. " Mommy, Pease Ayaan spoon ". Thats my baby's way of saying he want to mix...And you know the golden word Please..I have to give him!!
So what I am trying to say is something which should have taken less than 10 minuts..took an hr!!!

Anyways once it was made he was happy.. he just went  "Mommy pease gimme ice ceam" till he finished the whole pie!!
Have a Happy Thank Giving!!!!

I am sending this post to Sanghi's FIL- Fruits event.

Shrimp Biryani ~ Mom's style!!

 Eid is here and I just wanted to break from the usual routine of Mutton,Chicken and Beef Biriyani's. But it still had to Biriyani..Biriyani on Eid is like the Sadya on Onam..Like the Turkey on Thankgiving and the Wine on Christmas!! A MUST!!!
So the choice fell between Fish Biriyani or Shrimp Biriyani ! My hubby not a big fan od Fish so u know who ultimately won ! yes!! Shrimp Biriyani!! So I called up a very experienced professional cook to get the recipe. It wasn easy getting hold of her! Every time I tried the line was busy,
 finally when I got thru "She is not here, she will be back in a while" Disappointment!
But no.... I am not giving up.. I want her recipe.. I know its the best.. I will keep trying to get her.
 After a while I tried again " She is int he kitchen, and cant come to the phone right now! "
I wasnt going to give up that easily.. I said "This is really important, I need to talk to her".
Finally, on the other side, I could hear a very familiar and very loving voice.."Entha mole! Paal Thilapikernnu..athan veran pattahe irunnath"... MY MOMMY!!!
What..did I mislead you..Did u thihnk I was talking to some 5 star chef???
Well..she is my 5 star chef and my source for cooking"

Yes..Yes.. I did get the recipe.I will give it to you. Have some patience baba!!


 For marinating:
  • Cleaned Shrimp/Prawn 1/2 kg. ( If you have the head of the shrimp, keep aside a few to make the stock)
  •  2 tsp Chilli powder
  • 1/2 tsp turmeric powder
  • a pinch of salt
  • oil for frying prawns.
For the gravy:

  • 2 large onions chopped
  • 2 medium size tomatoes chopped (1 1/4 cup, 290 gm)
  • 3 tbsp finely chopped garlic
  • 2 -3 green Chillies grinded to paste ( You can grind the ginger,garlic and chilies together)
  • 3 tbsp ginger chopped finely
  • 2 tbsp Yogurt
  • 1 tbsp lime juice
  • 1/4 cup shrimp stock ( optional, made by boiling the head of the shrimp and water. Strain and use)
  • 1/4 tbsp Turmeric
  • 1/2 tbsp corriander powder
  • 1/2 tbsp chilie powder ( depending on your taste)
  • 1/4 cup chopped coriander leaves
  • 1/4 cup mint leaves chopped
  • salt as required
11/2 tbsp grounded masala using :
  •            1/2 tsp fennel seeds
  •            1/2 tsp cumin seeds.
  •            5 cloves
  •            2-3 small stick of cinnamom
  •            1 cardamom
  •            1 bay leaf ( medium size)
  •            1 piece mace
  •            1/4 tsp grated nutmeg

For the Rice:

  • 3 cups Basmati rice soaked in water for 30 minutes
  • 6 cups boiling water 
  • 4 tbsp vegetable oil 
  • 1 large onion thinly sliced
  • 1 tsp shahi jeera
  • 1 cardamom
  • 2-3 cloves
  • 1 small cinnamom stick 
  • salt as needed
  • 1 green chillie spilt.

Marintae the shrimp with the ingredients under marination and keep aside for 15-30 minuites.
In a large non stick pan, heat some oil and when the oil is hot add the prawns and fry them till they are light brown in color. Remove and keep them aside.

Making the gravy:
  •  In the same pan that you fried the shrimp, add the onions and fry it till it is really soft.
  • Add the ginger,garlic and chillie paste and fry for 3-4  minutes.
  • Add the tomatoes and saute till it is soft.
  • Add the chilie powder, turmeric powder corriander powder and 1 1/2 tsp of grounded garam masala. Mix.
  • Add the 1/4 cup of shrimp stock and 2 tbsp of yogurt. If not using the stock just add 1/4 cup water, the stock gives it a more shrimp flavor and fragrance.
  • Cook till the gravy becomes thick.  Add the fried prawns and cover the pan and cook on low flame for 5 minutes.
  • Add the chopped corriander and mint leaves Mix till everything comes together. Remove from flame and keep aside covered.

For the Rice:
  • In a heavy bottomed pot, heat the oil/Ghee .
  • Add the onions and cook till it is translucent. Add all the whole masalas add fry for 2-3 minutes.
  • Add the rice and fry till 2-3 minutes on low flame and stirring continuously.
  • Add the boiling water and cook on high till the water starts to boil again.
  • When the water starts to boil, reduce the flame to low medium, and cook the rice covered  until all the water is gone and the rice is cooked around 20 minutes.

For layering and cooking:

  • Preheat oven to 350*
  • Take a large heavy bottomed vessel and spread 1 tbsp oil/ghee at the bottom.
  • Add half the cooked rice and spread.
  • Add the shrimp gravy on top of the rice.
  • Add the remaining rice on top of the gravy and just drizzle around a tbsp of lemon juice on top of this rice and also drizzle a tbsp of oil/ghee on top of this rice.
  • Cover with a tight lid and cook for 30 minutes.
  • Remove and let it cool down for a while.
While serving, Just break the rice from one side..mix it gently and transfer to the serving plate.
Serve it with nice mango chamanthi, raita, pappadam and pickles. I am planning to serve Chicken Tikka BBQ also!

My son loved it. Proof!!!
Have a wonderful day!!

Also try
 Hyderabadi Chicken Biryani,
Poato pulao,

November 20, 2009

Vegetable Couscous

This is my first ever Couscous dish.
Couscous is a dish consisting of spherical granules made by rolling and shaping moistened semolina wheat (sweet corn in Brazil) and then coating them with finely ground wheat flour( Wikipedia). definitions lets talk about my experiment with this dish!!!
Well, I bought this pack but had no idea what to do with it..So I googled and googled to get something that is easy to make since it is my first try. I did get a lot of wonderful recipes but the thing is half the time I didnt have all the ingredients. So I decided to make my own but the concept is all borrowed. The best one I got is from jeena's kitchen!!
So here we go...

  • 1 cup Couscous (Instant one)
  • 1 1/2 cup Water
  • 1 small Onion chopped
  • 1/2 cup diced carrot (U can use peas,Red peppers, Green Peppers, didnt have any)
  • 1/4 cup cooked black eyed beans
  • 1 tbsp ginger garlic paste
  • 1/2 tsp garam masala powder
  • 1/2 tbsp chilie powder
  • 1/4 cup green onion for garnish
  • 1/4 cup chicken stock
  • Salt
  • Oil

  • In another pan boil 1 1/2 cup water on medium flame. Add a little salt and about a 1 tbsp of oil.
  • Add the couscous and close the lid. Turn the flame to low. Let it cook for 5 minutes.
  • After 5 minute, turn off the flame and just fluff the couscous.Close the lid and let it sit for another 2-3 minute
Meanwhile we will make the gravy for the Couscous.
  • In a pan, heat some oil. Add the chopped onion and  saute till its very soft.
  • Add the ginger garlic paste and stir for 2-3 minutes.
  • Add the garam masala, chillie powder and mix well.
  • Add the veggies in and stir for 2-3 minute
  • Add the stock and let the veggies cook.Check for salt.
  •  Once the vegetables are cooked add this gravy to the couscous and mix well.
  • Garnish with spring onion or corriander leaves.
I served this with nice mutton roast and Yorkshire Pudding . The recipe which I will post sooooon....
Serve mutton Olathiyath with this and a nice salad.

November 19, 2009

Potato Pulao and an award!

This is a recipe that has been sittind in my draft for a long time now.So its time to take it out!
Potato Pulao is made in so many ways. This is my method!


  • Basmati Rice - 2 cups
  • Potatoes - 2 big Peeled and cubed
  • Onions - 2 medium thinly sliced
  • Yogurt - 3 tbsp 
  • Green Chilies - 2 -3 medium
  • Red Chili powder - 1 tsp 
  • Turmeric powder 1/4 tsp 
  • Ginger Garlic paste - 1/2 tsp
Whole Spices
  • Cumin - 1/2 tsp 
  • Bay leaf - 2 small 
  • Star Anise - 1 
  • Cardomon - 2 
  • Cloves -2-3
  • Cinnamon - 2 small pieces 
  • Mace - 1 

  • Oil as needed

  • Salt to taste
  • Water- 2 1/2 cups 

Wash and soak rice for 15 - 20 minutes.
Heat oil in a pressure cooker. Once its hot, sauté all the wholes spices for 1 min.
Then add the sliced onions along with green chilies, and fry till the onions are translucent. Add the ginger garlic paste. Fry till it turns brown.
Add in the cubed potatos and fry for a while.
Add in the chili powder , turmeric powder and salt. Cook this for 2 mints. Then add the curds and drained rice. Sauté and coat the rice with the masala.
Add the water and mix well. close the lid. Cook on medium flame for 2 whistles.
Remove from Flame. Let al the pressure in the cooker go and then open it. Stir the pulao without breaking the rice.
Serve with Raita.

Sending this to EFM - Variety Rice Series

Sarah Naveen has passed on this lovely award! Thank you Sarah.....I would like to thank all my fellow bloggers and Readers for all the encouragments !!

I would love to pass this award to all my fellow bloggers. Please accept this award as a token of my appreciation for your wonderful encouragments!

November 18, 2009

Parippu vada ~ Dal fritters

Parippu vada is a popular evening snack to have with tea in kerala. I remember growing up we used to get this from a thattu kada near by. Man,It's really crunchy and yummy treat!

Have it with a cup of hot tea in this cold weather!!


  •  2 cups - Thuvar dal or Channa dal ( I have used channa dal )
  • shallots 10- 12 chopped
  • Green chili, 2-3  finely chopped
  • 1tbsp - Ginger , grated
  • Curry leaves, few finely chopped
  • Astafoeida- pinch
  • cumin powder 1/2 tsp
  • chilie powder 1/2 tsp 
  • 1/2 tsp baking soda (optional, Mine came out very crispy outside and soft inside)
  • Salt to taste 
  • Vegetable oil to deep fry



  •  Soak dal for 2 - 3 hours. Drain well. There should not be any water.Else you wont be ablw to make patties and it kinda breaks too,happened to me in my first try.
  • In a food processor or blender, add little at a time some soaked dal and grind. The dal should be ground to a coarse paste - Even if there are dals not ground its fine.
  • Pour oil in a wok or kadai to deep fry. Heat oil on medium heat.
  • In the mean time,mix the chopped onion, chopped green chili, chili powder,ginger, curry leaves,cumin powder,astafoeida and mix well. Add salt to taste.
  • Wet your palms and take small amount of the dal mixture and make a ball. Place in the center of the palm and flatten to a round shape.
  • When the oil is hot, slide the vada's into the hot oil and fry on both sides to a golden brown colour. Remove from oil and drain.
  • Serve these crisp parippu vada with some chutney and hot tea.
I know what you are wondering what is that black stuff with my vada's. Well. Its my version of Tamrind chutney or something like that. I really dont know the name. I got this once as a dip for dry chilie chicken.
What I did is. I took some tamrind paste, few shallots,green cilie, and blended it with water to a thick consistency. Added salt and chopped corriander. I dont exactly know the measurments.

November 17, 2009

Sandesh ~ Bengali sweet

This is my first try on Bangali sweet. The reason that I  made this coz my hubby kept asking for a sweet that is made of milk, is a bengali sweet, white in color, its round and flat ..but he doesnt know the name..I gave him a list of sweets that i know made of milk...milk peda, rasgulla, and rasmali, ..but know! he just cant recall the name....
So i browsed and came to two more sweets..Sandesh and chum chum..But since he said it didnt have any syrup the chum chum was out... So I found the recipe for sandesh from  Manjulas kitchen. and made it.
The verdict: "ITs very tasty, but this is not the sweet that I was saying" The one I said iis a little more thicker"

I have no idea what he is talking about. If any of you have any idea please let me know.


•1/2 gallon (8cups) milk

•1/4 cup lemon juice

•1/2 cup sugar

•1/4 teaspoon ground cardamom

For Garnish:

•2 tablespoon sliced pistachio/Almonds..


  • Making the paneer. 
  • Boil the milk. As the milk starts to boil add the lemon juice and let the milk curdle. Reduce the heat and stir continuosly.Remove from flame when the curd and the whey seperates completely. 
  • Strain the whey using a strainer line with cheesecloth, or muslin cloth.
  • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. 
  • Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough. 
  • Add  the sugar  and cardamom into the paneer and knead the paneer again until sugar is mixed well. 
  • Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes. Do not over cook.
  • Turn off the heat and keep mixing the paneer like you are making dough.
  • Divide the paneer in 24 equal parts and roll them giving a ball shape.
  • Garnish with sliced pistachio or Almonds . 
  • Refrigerate them for few hours before serving. Serve them chilled!


November 16, 2009

One pot Vegetable Pasta~Indian style

Very simple pasta …Indian style!


• Pasta 1 ½ cups

• Onion 1 big finely chopped

• Tomato 2 finely chopped

• Mixed veggies 1 cup (carrots, peas, corn)

• Ginger garlic paste 1 ½ tbsp

• Chili powder 1 tbsp or depending on your taste

• Turmeric powder ¼ tbsp

• Garam masala 1/2 tsp

• Coriander leaves chopped, for garnish

• Salt

• Oil


• In a pressure cooker heat some oil. Add the onions and saute them till they turn pink.

• Add the ginger garlic paste and mix. Cook for 2-3 minutes.

• Add the chopped tomatoes and cook till soft.

• Add the chili powder, turmeric powder, salt and Garam masala. Mix.

• Add the pasta. Mix well.

• Add water just enough to cover the pasta. Close the cooker

• Cook on medium heat for two whistles.

• Once the pressure is gone remove the lid and mix well.

• Garnish with coriander leaves.


• The remaining water will be like a sauce for the pasta. If you think there is a lot of water (there shouldn’t be!) just heat till the water evaporates and becomes like a sauce like consistency.

• You can also cook the pasta separately and then add it into the gravy prepared.


November 14, 2009

Cauliflower and Broccoli Soup

Soups…comfort food! Easy to make and satisfying too (When u r not very hungry!!) I like chunky soups need something to bite into. The Pureed types, my friend, Biji calls it Ghost food!! So light that when you have them if you are really hungry, it’s just swoosh….like eating air!!!

So here is a recipe for a very nice and easy chunky veggie soup made from Cauliflower and broccoli. I am not exactly sure where I got this recipe from coz I had written it down long back, so my apologies for not mentioning the source.

This recipe serves only one hungry stomach.


• Cauliflower florets ¾ cup

• Broccoli cuts ¾ cups

• Chopped Onions ¼ cup

• Thinly sliced carrot ¼ cup

• Low fat milk 1 ½ cup

• Chicken bouillon granules ½ tsp { use veggie granules, to make it vegetarian}

• All purpose flour 2 tbsp

• Butter 2 tbsp

• Salt to taste

• Pepper according to your taste buds


• In a sauce pan melt the butter and add all the veggies and cook for 5 minutes stirring in between.

• Stir in 1 ¼ cup milk, chicken bouillon granules, salt and pepper. Bring to a boil. Reduce heat and simmer for another 5 minutes.

• Mix the flour and the remaining milk and add to the soup.

• Stir for another 2-3 minutes or until the soup starts to thicken.

• Remove from flame and serve!

Mutton Olathiyath (Dry roasted mutton)

This is my husbands favorite of I should say. Coz anything u make out of non-veg becomes his favorite. I never liked mutton very much but now I too am a big fan of this.

This is a very wonderful dish...a must try!


Mutton – 1kg cut into cubes

For Marinating

• Ginger – 1 tablespoon

• Garlic – 11/2 tablespoon

• Green chili – 2-3

• ¼ tsp turmeric powder

• ½ tbsp coriander powder

• Garam masala- ¼ tsp

• Curry leaves

• Salt – accordingly

For Masala

• Large onion – 2 thinly sliced

• Ginger – 1 tablespoon

• Chili powder – 1 tablespoon or according to your taste

• Coriander powder – 1 tablespoon

• Turmeric powder – 1/2 teaspoon

• Tomato – 2 chopped

• Salt & Oil – accordingly

• Curry leaves

Whole Masala’s for grinding

• Clove – 5-6 pieces

• Cardamom – 3-4

• Cinnamon – 2-3 small piece

• Fennel seed – 1tbsp

• Bay leaf – 1


• Marinate the mutton pieces with the ingredients under MARINTE & keep for half an hour.

• Heat a pressure cooker, add this marinated mutton along with 1 cup of water and cook till done. Keep aside

• Heat oil in a pan. Add sliced onion & sauté till very soft and translucent.

• Add ginger, curry leaves and stir. Cook for 3-4 minutes, add the powdered whole Masala’s, coriander powder, chili powder, turmeric powder salt and stir.

• Add cooked mutton along with the water. Stir till the gravy thickens.

• Add tomato and cook till all the water is gone and the masala’s get coated on the mutton pieces, stirring frequently.

• Remove from flame.

November 13, 2009

Eggless Almond cookies

  • Maida / All Purpose Flour: 2 Cups  
  • Soften Butter: 1 Cup  
  • Powdered Sugar: 3/4 Cup 
  • Coarsley Crushed Almonds : 1 Cup {I used a food processor}
  • Almond Essence: 1 tsp {vanilla essence will also do} 
  • Baking Powder: 1 tsp


  •  In a large mixing bowl mix butter, sugar, baking powder and vanilla extract untill light and fluffy. 
  • Add almonds and mix very well. Then gradully add flour and stir it very well until all ingredients comes together. 
  • Preheat the oven to 325 degrees F. Line cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.  
  • Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheets for 10 minutes. Once baked, the cookie will feel soft on touch but once cool it will harden. If you over bake beyond the mentioned time limit, you will have a very crunchy cookie.

November 12, 2009

Masala Prawns

This is my mom's special prawn curry! Its really fantastic! Finger licking good.She makes this in two forms.When she needs this as a gravy she will add a little more coconut milk and cook till the shrimps are done other timed she makes them into a dry form till all the coconut milk is gone. This recipe is for the dry version

  • Cleaned Prawns/shrimp/konchu/chameen – 250 gm
  • Onion – 1 medium, Sliced very thinly 
  • Ginger paste – 1 tbsp
  • Garlic paste– 1 tbsp
  • Chile Powder – 1 tbsp (or depending on your taste)
  • Corriander powder- 1 tbsp
  • Turmeric powder – 1/2 teaspoon 
  • Garam Masala – 1 teaspoon
  • Cocum(kudampuli) – 2 small pieces cleaned and soaked in water
  • coconut milk – 1/2 cup 
  • Curry leaves
  • oil
  • Salt

  • Marinate the shrimps with a little turmeric and chilie powder for about 15 minutes.
  • Heat oil in a pan and fry the shrimps for 1- 11/2 minutes on both sides.Just to get the outer surface crispy.Remove and keep aside.
  • In the same pan saute onion,ginger & garlic.
  • When onion becomes soft add all masala powders and mix well. When masala powders are roasted well & oil starts appearing add cocum and the water. Mix well.
  • Add cooked prawns and stir for 2-3 minutes. Add salt & curry leaves. Add coconut milk and cover .
  • Cook till the prawns are done & the coconut milk is completely dried.
  • Add 1 teaspoon of oil & saute for 5 more minutes. Remove from flame.
 Can be served as a side dish for rice and roti's







Bsemah (Coconut Semolina Cake) Arabic Dessert

Bsemah (Cocnut semolina cake)I got this recipe from Arabic bites. I made a few modifications to this.You can get the original recipe from here.


  •  3 cups shredded sweetened coconut.
  • 1 cup all purpose flour. 
  • 3/4 cup semolina. (can use Cream of Wheat)
  • 1 cup sugar. 
  • 3/4 cup milk. 
  • ¼ cup coconut milk 
  • 2 Tablespoons butter. 
  • 2 eggs.
  • 2 teaspoons baking powder.
  • 1 teaspoon Vanilla.


  • 1)Grease a 9 inch pan. 
  • 2)Beat sugar and eggs until light and fluffy, add butter, milk, coconut milk,vanilla stir.Add in the dry ingredients. 
  • 3)Pour mixture into prepared pan. 
  • 4)Bake in a preheated oven 350 F, for 30 minutes or until it turns golden brown. Insert a toothpick in the center of the cake if it comes out clean its time to remove it!

November 11, 2009

Radish Curry

  • Grated raddish : about 2 cups
  • Onion 1 chopped finely
  • Tomato small : 1 chopped
  • Red chilie powder  1 tbsp or depending on your taste
  • corriander powder  1 tbsp
  • Turmeric powder : 1/4 tbsp
  • Asafoetida : a pinch
  • Cumin powder : 1/2 tsp
  • Mustard seeds
  • Curry leaves
  • oil

  • Heat the oil in a pan. splutter the mustard seeds. Then ass the curry leaves,asafoetida and onion.
  • When the onion turns translucent add all the powders and mix well.
  • Add the grated radish and salt. Mix. Cover with  alid and let the radish cook for 5 minutes in low flame.Stirring occassionaly.
  • When the radish is half cooked add the chopped tomatos and cook.Continue to cook for another 7-8 minutes.Remove from flame.
Goes very well with chapathis and as a side for rice.
If you like you can also add the leaves of the radish. Wash the leaves very well to remove any soil particles from it. Add it along with the grated radish.
You can make this into a semi-gravy by adding 1/4 cup water after the tomatoes are cooked.For the dry version cook the radish till all the water from the radish has evaporated.