Sunday, 2 August 2015

Kerala Fish Curry (without Coconut)

Kerala is famous for a variety of seafood dishes. Among them one of the most famous one is the Kerala fish curry without coconut famously know as 'Shaapile curry' - Toddy shop fish curry. It's very easy to make this curry and can be served with rice or just tapioca (Kappa).

I always make fish curry in 'mann chatti' - earthen pot. It sure tastes much better when cooked in earthenware :).

  • 1/2 Kg Fish
  • 2 tbsp Chilly powder
  • 1/4 tsp turmeric powder
  • 2 pieces kokum (Kudampuli)
  • 1 inch ginger piece
  • 1 green chilly
  • 5-6 cloves of garlic
  • 10 shallots
  • 1 tsp fenugreek seeds
  • Mustard seeds
  • Curry leaves
  • Coconut Oil
  • Salt 
  • Clean and cut the fish. I prefer using cubes of Seer Fish or Tuna for this curry but you can use any fish.
  • Soak Kokum pieces in quarter cup of water. 
  • Grind the ginger, garlic, green chilly and 6 pieces of shallots.
  • Heat coconut oil in the meen chatti  (earthen pot). Add mustard seeds, fenugreek seeds and the remaining shallots after slicing them thinly.
  • Add the ground mixture and the curry leaves and saute well for 2-3 mins.
  • Make a paste of chilly powder and turmeric powder with little water and add to the meen chatti and saute for another 2 mins.
  • Add the kokum water and another 1 cup of water, mix well and bring to boil. 
  • Add the fish pieces and salt to taste, mix well and cover and cook for 10-15 mins or until the fish gets cooked and the gravy thickens a bit.
  • Add more curry leaves and a dash of coconut oil before taking it off the flame. Serve with rice or kappa (tapioca).

  • Rotate the earthen pot to mix the curry after the fish gets cooked and do not stir the curry else the fish pieces will break.
  • If you feel the curry is getting very sour, take out the pieces after it starts boiling. Leaving it longer in the curry will make it more sour.
  • Adjust the spice level as per your taste.

Friday, 31 July 2015

Ice Apple (Nongu) Lime Cooler

Hot hot summer and one of the first things which comes to my mind is the sharbhat which I used to have back at my hometown. I have never been able to make a sharbhat anywhere near that..sob sob sob. Maybe next time I should ask the shop owner for the secret recipe ;). Anyways, today we will make an easy summer cooler with ice apple  (nongu), lime and sabja seeds. So coooool right :).


5-6 Ice Apple (Nongu)

1 Lime
1 tbsp Sabja seeds (Basil seeds/Tukmaria)
Sugar to taste
A pinch of salt (optional)


  • Clean the sabja seeds. In a bowl soak the cleaned sabja seeds in 1/4 cup water and allow the seeds to bloom.
  • In a blender, blend the ice apple along with a cup of water. Do not make into a smooth paste. Few chew-able bits and pieces makes the drink more interesting.
  • Squeeze the lime and add the juice to the blender. Add one more cup of water along with sugar and a pinch of salt and give a quick blend.
  • Pour into a serving glass and mix the bloomed sabja seeds to it and serve chilled or add ice cubes.

  • Add sugar and water as per taste. If you like it more sour then add less water and sugar.

Thursday, 5 March 2015


Rasgulla - makes me nostalgic about the good old Hyderabad days. I think I have mentioned before too that Hyderabad is the place from where my food journey actually started. Lots and lots of yummm food! Back then I had lot many colleagues who came from kolkata. They used to bring pots full of those white, spongy, yummy rasgullas when they came back from vacation. Good old days!

Recently I visited KC Das in Chennai, the name synonymous with Bengali Sweets, and bought some sweets including rasgullas. In the blink of an eye rasgullas were gone!!

That's when I thought maybe I should try making it at home. First time I made around 20 of them. I made at night and by next day it was over! Next day I made again and again it was over in a jiffy :).

My dear friends have been asking for the recipe and look at me, lazy me! Ok so this one is for you Appu (Aparna). Here we go!


1l full cream milk
1/2 cup curd or 2 tbsp lemon juice
2 cups sugar
3 cups water
1 tsp cardamom powder

  • Place a sieve lined with muslin cloth over a vessel and keep it aside.
  • Boil the milk stirring occasionally to avoid burns. 
  • Add the curd little by little to the milk stirring it well. 
  • The milk will curdle, add the curd fully and continue stirring until the greenish whey separates completely.
  • Strain it using the sieve we have set aside.
  • Wash the chenna well in a big bowl of water or the running water from the tap.
  • Squeeze gently to take out the extra water and hang it to drain for around 30 mins. 
  • After 30 mins the chenna will look like this, slightly crumbled.

  • Knead the chenna to get a soft dough for about 5-6 mins.

  • Once you get a smooth dough, make small smooth balls out of it.
  • In another big vessel, mix the sugar, cardamom powder and water and bring to boil. Make sure the sugar is dissolved completely.
  • When the syrup is boiling, drop the balls and cook covered in high heat for around 4-5 mins. 

  • Reduce the flame to medium and cook covered for another 15 mins and switch off the flame.
  • You can see that the rasgullas have doubled in size.

Yummy rasgollas are ready. Best served chilled overnight :) but we didn't have the patience so started eating right away!

  • I have used curd for curdling, you can use lemon juice as well.
  • Washing the chenna is to remove the sourness of the lemon juice.
  • Adding ice cubes after the curdling is done stops the process further. 

Friday, 27 February 2015

Kadai Paneer

Paneer Paneer and more Paneer :). Yet another easy paneer dish - Kadai Paneer. This turned out to be much more easier than Malai Paneer. This goes well with roti and pulao.


1 Capsicum
1 Onion
1 Tomato
5 Baby corns
1 tsp Fennel seeds
1 tsp coriander powder
1 tsp chilly powder
1 tsp garam masala
1/4 tsp turmeric powder
A pinch of kasuri methi

  • Cut paneer into small cubes or triangular pieces. Shallow fry and keep aside.
  • Cut all veggies into small cubes.
  • In a frying pan, add oil and splutter Fennel seeds.
  • Add all veggies and saute. Add salt to taste.
  • Add all masalas and kasuri methi and mix well. Cover and cook on low flame for 2 mins.
  • Add half cup water and cook on low flame for 3-4 mins.
  • Add the paneer cubes and mix well so that the masala coats the paneer and cook for another 2 mins. Yummy kadai paneer is ready to be served.
Serve hot with roti or pulao.

  • Adding 1/2 tsp of kitchen king masala adds a nice touch to the dish :).

Friday, 20 February 2015

Malai Paneer

I have started experimenting with Paneer now a days. The hubby loves paneer,  now me and kids too have started liking it :). Lot of friends are asking for veggie recipes, so I thought I should start trying out some veggie recipes other than my usual kerala sytle ones. So my next few posts will be paneer based mostly. I hope you will enjoy it. So let's get started.


200gm paneer
1 onion finely chopped
1 tsp ginger garlic paste
1/4 -1/2 cup fresh cream
5-6 cashews
5-6 almonds
1/2 tsp garam masala
1/4 tsp turmeric powder
1 tsp chilly powder
1 tsp coriander powder
A pinch of kasuri methi
Salt to taste


  • Soak the cashews and almonds in hot water for 15-20 mins. Grind it and keep aside.
  • Cut paneer into long strips and shallow fry until light brown and keep aside.
  • Add the finely chopped onions to the same pan with little more oil and salt. Saute until light brown.
  • Add ginger garlic paste and saute in medium flame.
  • Add turmeric powder, chilly powder, coriander powder and mix well.
  • Add the ground paste of cashew and almonds to the masala and mix well.
  • Add half cup of water and let the mixture boil.
  • Add the paneer, kasuri methi and garam masala and mix well. Cook in low flame for 3-4 mins.
  • Add the fresh cream and mix well and cook for a min. Do not allow the curry to boil. 
Yummy malai paneer is ready to be served with roti :).

Note: Recipe adapted from foodviva

Tuesday, 27 January 2015

Banana Apple Almond Smoothie

Here's one of my favorite smoothie which I make frequently.  We all enjoy having this yummy, healthy smoothie.


2 Bananas
1 Apples
1/2 cup almonds
1 cup yogurt
1 tbsp honey


In a blender, combine all ingredients. Blend until smooth and pour into glasses. Serve immediately.

Thursday, 22 January 2015

Pot Roast (Mutton)

Again a long break. This time it was really really long. Lot of changes happened in between, the biggest one was shifting from Singapore back to Chennai. Feels great to be back home. It took me months to settle down, I should say still settling. But of course the cooking and experimenting went on. I just couldn't find time to sit and type them all down. But now I will. Friends have started asking for recipes when I post pics in my FB page. So here we go, a new beginning and fresh new year. Wishing each and everyone a wonderful new year 2015.

Now today it's Pot Roast. Frankly I would have preferred beef for making this. I had only mutton with me so Mutton Pot Roast it is!!

It's like a long time dream come true. I didn't know it was this easy. The cooking time is over 2 hours but still worth the wait :).

1/4 Kg Meat
2 carrots
2 onions
2 potatoes
1 celery stick
5-6 garlic cloves
Bay leaves
Olive oil
Rock Salt
1 Lemon
1 cup wine

  • Marinate the meat with freshly ground pepper, rock salt and lime juice. 
  • Heat a pan over medium flame. Pour a tsp of olive oil. Brown the meat for around 10 mins on all sides.
  • In a deep heavy bottom pan, add 1 tbsp of oil. Add all veggies, herbs, some more pepper and salt as needed. Crush the garlic and add to the veggies. Mix well. Fry until a nice golden colour.
  • Add the wine at this point if you prefer to use the wine, else skip this step.
  • Add lil bit water or stock, just enough to submerge the veggies. 
  • Place the browned meat in the middle of the pan. Reduce the heat to low.
  • Close the pan and cook for 2 hours. At the end of one hour you may want to turn the meat once.
Yummy mutton pot roast is ready to be served!

  • If you have veg/beef stock you can use it for a better flavour.
  • When the meat is ready it will be very tender and easy to pull apart. 
  • If possible marinate the meat and keep in refrigerator overnight for better results.

Tuesday, 26 November 2013

Poached Egg Curry

Made this poached egg curry for breakfast with idiyappam. Usually at my home we have potato stew  or potato curry for idiyappam. At my hubby's home they have idiyappam with coconut milk. I prefer it with curry since I like the spicier version.

4 eggs
2 potatoes- cut into cubes and cooked
2 onions, sliced thinly
2 cloves garlic, minced
Same amount of ginger as garlic, minced
2 green chilly, slit
4 tsp Coriander Powder
2 tsp Chilly Powder
½ tsp Fennel Powder
¼ tsp Turmeric Powder
1 cup grated coconut
Oil (I used coconut oil)
Curry leves

  • Grind the coconut to a smooth paste using very little water.Set Aside.
  • In a pan heat the oil, saute the ginger  and garlic adding one after the other.
  • Add the onion and little salt and saute. Stir well and cook covered in medium heat stirring occasionally until it turns golden brown.
  • Remove lid, add the green chilly and curry leaves and stir well.
  • Add the chilly powder, turmeric powder. Fennel powder and coriander powder. Stir well and cook on low heat until you get a nice aroma.
  • Add the water and adjust the salt if required and boil.
  • Add the ground coconut paste and stir well and simmer.
  • Add the cooked potatoes into the curry and stir once.
  • Crack the eggs one at a time into a bowl without breaking the yolk.
  • Add the eggs into the curry very slowly one at a time taking care not to break the yolk.
  • Do not stir the curry. Cover and simmer gently till the eggs are cooked well.
  • Turn off flame and serve with idiyappam/ appam/ roti.
  • While adding the egg, make sure that the eggs do not overlap. Leave some space after each addition.
  • Adjust spice according to taste

Friday, 22 November 2013

Chocolate Cupcake with Chocolate Butter cream Frosting

Do you like cupcakes? What a question right? :) I don't think there will be many people around who don't love these little beauties. We, at home, can sit and finish one complete batch at one go!
This recipe is adapted from 'Joy of Baking'. The butter cream frosting is slightly different here. The moment the cupcakes were out of the oven, sonny dear started asking, "Mamma can I have one, pleaseeee?". So I didn't melt the cocoa as in the original recipe, just added them as is for the frosting. 

50g cocoa powder
240 ml boiling hot water
175 g all purpose flour
2 tsp baking powder
1/4 tsp salt
113 g unsalted butter, room temperature
200 g white sugar
2 eggs
2 tsp vanilla essence

Chocolate frosting:
3 tbsp cocoa powder
100 grams unsalted butter, room temperature
160 grams icing sugar, sifted
1 1/2 tsp vanilla essence

  • Preheat oven to 190 degrees C.
  • Put the cocoa powder in a small bowl. Add the boiling hot water and stir well to get a smooth mixture. Let it cool to room temperature.
  • In another bowl, mix the flour, baking powder, and salt.
  • Beat the butter and sugar until light and fluffy using an electric mixer. 
  • Add the eggs, one at a time, beating until smooth. Add the vanilla essence and continue beating.
  • Add the flour mixture and mix well. 
  • Add the cooled cocoa mixture and stir until smooth.
  • Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until a skewer inserted into a cupcake comes out clean. 
  • Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. 
For Frosting
  • Beat the butter until smooth and creamy using an electric mixer. 
  • Add the sugar and beat until it is light and fluffy. 
  • Beat in the vanilla extract and the cocoa powder. 
  • Beat until frosting is smooth and glossy. 

Wednesday, 20 November 2013

Garlic Chicken

When you need a quick fix, try out this super easy Garlic Chicken. You can have it as is with some salad or make a sandwich out of it.

1 Chicken breast - cut into small pieces
2 tbsp Olive oil
4-5 garlic cloves
Oregano (optional)
Freshly ground pepper to taste
Salt to taste


  • Crush the garlic and mix with the oil.
  • Add the garlic-oil mixture to the chicken and mix well. Add salt and pepper to taste.
  • Keep aside for half an hour (the more the better!)
  • Heat a pan, place the chicken pieces in the pan and cover and cook in medium heat.
  • Remove the lid and turn the chicken pieces to cook the other side.
  • Sprinkle little bit of oregano on the chicken. Stir it well.
  • Cook again until the water from the chicken dries out and the chicken browns a little.
  • Serve with some salads or use as sandwich filling.