Tuesday, November 29, 2011

Baked Custard n Cake

(Recipe source: From one of my aunt's  sis)

For the Cake Mix:
  • 2 Eggs
  • 1 cup flour
  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 cup water
  • 100 ml oil
  • 2 tsp vanilla essence

For the Custard Mix
  • 1 tin Condensed Milk maid 
  • 2 eggs
  • 1 tin water 
  • 1 tbsp sugar

Custard Mix

Beat the eggs with the condensed milk , sugar and water.
Keep it aside.

Cake Mix

Sieve all the dry ingredient.
Put then in a deep bowl.
Make a hole in the center and the egg yolk , water , oil and vanilla essence.
Then beat them well.
Beat the egg whites and it into the mix.
Mix well.


Pour the custard mix into a dish.
Pour the cake mix into the same dish.
Place the dish on baking tray with water in it.
Bake in a preheated oven 175C for 1 hour.

Once done serve with chocolate sauce.

Monday, November 28, 2011

My plants

  a Curry leave plant , ginger  and coriander leaves....  

Monday, August 22, 2011

Stuffed Banana in Syrup

  • 1 Ripe Malabar banana
  • 2 tbsp sugar + 1 cup sugar for syrup
  • 1 egg
  • Cashews and Rasins  1 tbsp if u need
  • Oil for frying

Beat the egg with 2 tbsp sugar. 
Heat 1 tsp ghee.
Add the eggs and stir well to scrambled- egg consistency.
Add cashew and raisins.
Remove from the fire.

Peel the the banana. 
Cut into 2 and slit it into four without cutting the ends.
Heat the oil and slowly put the banana in it and fry until golden brown.
Remove and cool it a bit.
Stuff the banana with the scrambled eggs and keep aside.

In a pan boil sugar with 1cup of water.
When it reaches the syrup consistency.
Remove from the fire.

Pour over the stuffed banana. 
And Serve...

And would love to share the mosaic work of my daughtie's.....

Wednesday, August 17, 2011

Irachi Pathiri

(stuffed Mutton or chicken Puris)

  • 1 cup whole wheat flour
  • 3/4  cup minced mutton or chicken
  • 2 medium onions
  • 2 green chillies (if you spicy then add 2 more)
  • 1 tbsp ginger n garlic grated
  • 1/2 bunch coriander leaves
  • 1tsp turmeric powder
  • Oil for frying 
  • salt to taste
Make a soft dough with flour and salted water and keep aside.
Cook the minced mutton or chicken with salt and turmeric powder.
Slice the onions finely.
Chop the green chillies and coriander leaves.

Heat 1 tbsp oil and fry the onions till transparent.
Add chillies, ginger and garlic.
Add the mutton or chicken, coriander leaves and turmeric powder and salt.
Stir well until the mutton or chicken is well mixed and remove from the fire.

Divide the dough into balls.
Roll out each ball of dough into a chapati like round. 
Take a round cookie cutter and make small circles.
Take the masala and spread one side of the small circle and fold it.
Press the edges well and then cut them with a design cutter.
Deep fry in hot oil, till golden brown.

Note: If you want to add hard boiled egg  one can.  Need cut the hard boiled egg into 6 to 8 pieces and stuff inside the mini circles with masala.


  • 1 cup kadla dal or Thoor dal
  • 1 small onion
  • 2 green chillies
  • 1/2 tsp  chilli powder
  • 1/4 tsp turmeric powder
  • 2 tbsp coriander leaves or curry leaves
  • Oil for frying
  • salt to taste
Wash and soak the dal for  2 hours and grind coarsely.
Chop the onion, green chillies, coriander leaves or curry leaves.
Add all the ingredients to the dal and mix it well.
Add salt to taste.
Heat the oil.
Shape the mixture into small mini balls and then  press a bit.
Deep fry to a golden brown and remove.

Friday, August 05, 2011

Prawns Adukkoroti

(Prawns Layered Rice Chapati)

  • 200 grams Basamthi Rice
  • 200 grams Boiled rice
  • 3 tbsp coconut powder or 1/2 coconut grated
  • ghee or oil
  • salt to taste

For the Prawns Masala
  • 400 grams prawns
  • 1 onion medium chopped
  • 1/2 tomato chopped
  • 1 tbsp ginger and garlic grated
  • 1 tsp tumeric powder
  • 1 tbsp chilli powder
  • salt to taste

Method  for prawns masala:

Heat the oil.
Add the onion and fry till the onion is lightly browned.
Add the tomato and fry for few minutes more.
Add the ginger and garlic and fry for a while.
Add the prawns , turmeric powder , chillie powder and salt and fry for 2 minutes.
Then add 1/2 cup of water and coriander leaves.
Cook until the water is absorbed.

Clean and soak both rices together in cold water for 4 hours.
Wash and drain the rice.
Grind the rice with coconut to a very smooth paste adding a water.
Add  more water to make a thin batter as for the pancakes.
Beat well again.

Take a small vessel and grease it well with 2 tsp ghee or oil.
Pour 2 or 3 tablespoons of the batter into the greased vessel.
Add one spoon of the masala and steam till it is done.
Spread 2 tsp ghee or oil evenly over the cooked layer.
Beat the batter well again and pour 3 tbsp rice batter on top of the cooked layer.
Add masala again and cover cook till done.
Continue the same procedure till all the rice batter  and masala is used up.
Cook till it is done.
Remove the vessel and cool.
Keep it slightly titled to remove the excess ghee or oil.
Turn onto a plate .

Note: These layered rice chapati can be made without adding masala. One can have them with mutton or chicken curry or masala.

Tuesday, July 05, 2011

Vegetable Pulao


Saute onion in 2 tbsp of oil.
Add tomato, ginger garlic and fry for few minutes.

Add the green chilly paste and fry for few minutes  (for this paste u need to warm green chilly , ginger and garlic for few minutes and grind with little tamarind water. I usually store this paste for a month or more. My mom' recipe).
Add the vegetables and fry for minute.

Add 4 glass of water for 2 cups of rice .
Let the water boil .
Add the rice, coriander leaves and salt.
Allow it cook until all the water is absorbed.

U can serve it with curd.

Our sweet after lunch was this .... one...!!!

Sunday, July 03, 2011

Meen Pathiri

(Steamed Rice-pie with fish)

These are steamed rice dough with a fish filling inside. Though it is a lengthy process , one who enjoys fish will  enjoy them. 

For the Pathiri:
  • 500 grams boiled rice
  • 1/2 coconut grated
  • 1 tsp aniseed
  • 1 tsp cumminseed 
  • 50 grams small peeled
  • 2 pods cardamom
  • 2 big sections of banana leaf( I used foil)
  • salt to taste
For the Stuffing:
  • 1/2 kg pompfret or king fish
  • 2 Onion
  • 4 green chillies
  • 1 cm ginger
  • 1/2 pod garlic
  • 1 tbsp coriander powder
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 2 tbsp grated coconut
  • 4 cm Cinnamon
  • 3 cloves
  • 2 pods cardamom
  • 1/2 tsp aniseed
  • 1/2 bunch coriander leaves
  • 1 spring curry leaves
  • 2 tbsp oil
  • salt to taste
Clean  and soak the rice in hot water for 4-5 hours.
Wash  and drain it.
Add the coconut, aniseed, cumminseed, cardamom, small onion and salt to the rice and grind it to a thick smooth paste, adding very little water. keep aside.

Or follow the process of making roti from kaka roti

To make the stuffing:
Cut the fish into big slices and wash thoroughly.
Apply a little chilli powder, turmeric powder and salt.
Shallow fry in hot oil and keep aside.
Slice the onions and chillies.
Grind the ginger and garlic.
Chop coriander leaves.
Grind 2 tbsp coconut to a smooth paste with aniseed, cardamom, Cinnamon and cloves.

Heat 2 tbsp oil and saute the onion and chillies.
When the onion becomes transparent add ginger and garlic.
Stir for a while and add coriander, chilli and turmeric powder.
Stir well and 1/2 cup water.
Mix the ground coconut , add to the masala and simmer for a while.
When the gravy thickens add the fresh fish and keep on the fire for few minutes more, shaking the pan occasionally.
Add the coriander leaves and curry leaves and remove from the fire and cool.

To make pathiri :
Oil your hands and shape the rice dough into balls and flatten it on a piece of foil to a a chapti 1/4 inch thick.
Make one more pathiri in the same way.
Place a piece of fish and some masala on one pathiri and spread it evenly.
Cover with the another pathiri.
Press the edges well with fingers.
Make 4 or 5 pathiris in the same way with the remaining rice paste and fish masala.

Steam till cooked.
Remove and cool.
Peel off the foil and Serve.

Wednesday, June 29, 2011

My lunch .... on one of 365 days.!!

I am just being lazy.... and the fact my dishwasher having a problem and after buying a new one .... my bad luck.. what would I say...the end result of toooooo much of research .... Bosch ...:(  now since its back in place..  Wish I have a chance to give a feedback of Bosch workshop of this place ..........

As for the lunch I cooked rice , yam curry  and Bitter Gourd thoran...and to end it with a scoop of London diary ice-cream...:)

Yam Curry

  • 200 grams yam
  • 1/2 coconut
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp chopped onion
  • 1 tsp aniseed
  • 1/4 tsp  mustard seed
  • 1 spring curry leaves
  • 1 tbsp oil ( used coconut oil)
  • salt to taste

Peel and cut the yam into pieces and wash.
Cook the yam with coriander powder, chilli powder and turmeric powder.

Heat 1 tsp oil in a kadai and roast the coconut with aniseed to a golden brown.
Remove from the fire and grind to a smooth paste.
Mix with a little water and add to a cooked yam.
Add salt to taste.
Heat the remaining oil.
Add mustard.
When it crackles add the chopped onion.
Fry the onion to a golden brown.
Pour it onto the curry.
Add curry leaves.
Simmer and remove from the fire.

Bitter Gourd Sir Fry (or Thoran)

  • 1 medium sized bitter gourd
  • 1/2 onion
  • 1/2 tomato chopped
  • 1 tsp  chilly powder
  • 1 tbsp coconut
  • salt to taste
  • Oil as needed

Slice the onions and bitter gourd as fine as you.
In a pan heat oil , add onion and tomato and fry for a minute.
Then add bitter gourd , coconut , chilly powder and salt.
And fry for a minute. 
And 1/2 cup of water cook until it is well done. 
As dry as you want.

Thursday, June 16, 2011

Sweet Corn Chicken Soup... my way..!!

Recipe is adapted from Bhanu Ravindran's My Favourite Recipes Chinese.

I did a little bit of changes so that my daughtie enjoys having the soup ...!!!  This book is one of my mom's collections..


  • 1/2 chicken Or  1 cup of boneless chicken breast , finely chopped
  • 4 cups chicken stock
  • 1 cup creamed style corn (or 1 medium can)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp celery finely chopped ( I don't use them since my daughtie does not like them)
  • 2 eggs
  • 2 tbsp cornflour + 4 tbsp water
  • 2 spring onions ( I don't use them for kids)

Boil the cleaned chicken with 5 cups of water 1 onion ,1/2 tomato, pepper and salt. ( this is how my mom used to get the stock)
Strain the stock out.
Combine the stock, creamed corn, salt and pepper and boil.( I also don't use ajinomoto if you need add at this stage 1 tsp)
When it boils and the shredded chicken or chopped chicken and celery if you  want it.

Thicken with cornflour mixed with water and boil for a minute.

Reduce heat  and the beaten eggs in a thin stream and stir slowly with a fork in one direction.

Garnish with chopped spring onions.

Wednesday, June 08, 2011

Fish Biryani

  • King fish 500gm
  • Basmathi rice 500 gm
  • onion big 3
  • green chillies 10
  • garlic 1 pod
  • ginger 4 cm piece
  • coriander powder 2 tsp
  • chilli powder 2 tsp
  • turmeric powder 1 tsp
  • curd  1 cup
  • coriander leaves 1 bunch
  • mint leaves 1/2 bunch
  • garam masala powder 3 tsp
  • juice of lime
  • rose water 1 tbsp
  • saffron a pinch
  • ghee 4 tbsp
  • oil to fry fish
  • salt
Pick, wash and drain the rice. 
Clean and wash the fish and cut into 2cm-thick slices. 
Rub in salt, turmeric and half the chilli powder and allow the fish to marinate for a while.
Heat oil and shallow fry the fish till well browned.

Slice the onions , chop coriander  and mint leaves.
Grind the garlic, ginger and green chillies. 
Beat the curd, mix well.
Soak saffron in a little rose water and keep aside.

Heat a little ghee.
Add half of the sliced onions and saute.
Add the ground ingredients and fry for a while. 
Add the coriander powder, chilli powder and salt to taste.
Mix well. 
Add the curd mixture with a little water and simmer for a while. 
Add the fried fish, chopped coriander leaves,  mint leaves, lime juice and half the garam masala powder.
Simmer on a slow fire, stirring occasionally till the gravy thickens. 
Remove from the fire and keep aside.

Heat the remaining ghee, add the remaining onions and fry them to a golden brown.
Remove and keep aside.
Add rice and fry for about 5 minutes.
Add sufficient boiling water to cook the rice.
Add salt to taste.
Cook till the rice is cooked and the water is completely absorbed.
Transfer half the rice on to pan, sprinkle a little garam masala powder and saffron mixture and some fired onion on top of the rice. 
Spread the fish masala evenly on it.
Spread the other half of the rice over it and again sprinkle  garam masala powder, saffron mixture and the fried onion. 
Cover the pan with a tight -fitting lid  and keep on a slow flame for 15 minutes or place it in a oven for 10- 15 minutes.
Granish with fried onions and serve hot

Friday, May 27, 2011

vanilla cupcakes with fudge frosting

I have posted Vanilla cupcakes with fudge frosting in my home of cupcakes blog , please do have a look at them. Just couldn't talk my eyes off...!!
here goes the link ........vanilla-cupcakes-with-fudge-frosting.html

Wednesday, May 18, 2011

Mango......Glass Pudding

Sarah has a lovely blog www.spoonfulofdelight.blogspot.com who is hosting this month the kerala kitchen contest.  I am sending this to her.

  • 4 ripe mangoes
  • 10 grams plain china grass( also know as Agar Agar or Japanese Moss )
  • 4 tbsp sugar
  • 1000 ml water
  • condensed milk
  • 1/2 cup of cashew pralines

Soak the china grass in the water for 4 minutes.
Add sugar and boil until all of them is mixed.
Cut the mangoes into small pieces.
Spread the mangoes into a dish.
Pour the boiled china grass into it.
When cool refrigerate until set.
Serve with milkmaid and pralines on top.

Saturday, May 14, 2011

Lychee with Pomegranates

2 can lychee's in syrup
2 cup heavy cream
2 cup milk
4 tbsp sugar
2 tsp powdered gelatin

Place 3 tbsp of cold water in a small bowl and sprinkle the gelatin over the top.
Let it set while you do the next step.

Combine milk, cream and sugar in a medium saucepan.
Heat on medium stirring until the sugar is dissolved and it just comes to boil.
Add the lychee's can to the mixture and crush the lychee's with whipper.
Add gelatin and stir until it is mixed.
Pour into a dish.
Sprinkle pomegranates on top.
Refrigerate until set.

Thursday, May 05, 2011

Idli with Red chutney

Idli and chutney is one of my favourite breakfast.

  • 1 1/2 cup idli rice
  • 1/2 cup urad dal
  • 1/4 cup  boiled rice (ponni)
  • salt to taste
Wash and soak Idli rice, Urad Dal and boiled rice  together in water at least for  5 hours.
Grind  them with enough water and salt to a paste.
The batter consistency should be thick (Do not make the batter to thin).
Transfer the batter to a big container(so that the batter does not overflow while it ferment).
Leave the paste to ferment overnight.
Pour the batter into the oil greased molds of an idli tray for steaming.
Check the idli  with a toothpick. If it comes out clean they are done.

  • 1 cup grated coconut
  • 3 dry red chilly
  • 1 tsp tamarind paste
  • 1 tsp mustard seeds
  • 1 string of curry leaves
  • salt to taste
Grind coconut with dry red chilly, tamarind paste , salt and 1/2 cup of warm water in a blender.
Heat oil in a pan.
Add mustard seeds, once it starts to crack add curry leaves.
Pour grounded coconut paste into it and slow the flame (don't let it to boil).

Tuesday, May 03, 2011

Bread Porichathu

6 slices of bread
2 eggs
2 tbsp sugar
1 tbsp milk
ghee or oil for frying

Beat the eggs, milk with sugar.
Heat ghee or oil.
Dip each slice of bread in the egg mixture and put it in the hot oil( I use oil ).
Shallow fry to a golden brown and remove.

Wednesday, April 27, 2011


Thanx to Mitchelle of food , football and baby blog  sanna for the first  time turned out perfect. Mitchelle has got a lovely website , please do check it out when time permits.

  • 1 1/2  idli rice
  • 1/2 cup basmati rice
  • 1/4 cup beaten rice
  • 1/4 cup +1 tbsp urad dal
  • 2 tbsp sugar
  • salt to taste
  • 1 tsp yeast dissolved in 1 tbsp of warm water
  • water for grinding

Soak idli rice, basmati rice, beaten rice and urad dal for 4 hours in water.
Wash the above with water and grind in grinder adding salt , sugar and water.

Pour the batter in a bowl and stir in the dissolved yeast.
Leave the batter overnight to ferment and rise.

To steam I used a idli vessel. 
Grease them well with the oil. This is important since the sannas will stick.
Pour batter into them and steam for 10 minutes.

Take them out and leave it cool.
Once cooled run a knife around it to remove from the idli cups.

Sanna's go very well with chicken curry. 
You can also have it with chutney.


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