Wednesday, 27 January 2010

Mulaku varutha puli (seasoned tamarind soup) and awards

Preparation time: 10 mins | Cooking time: 15 mins

This is a very simple and quick recipe. It is not a new dish but I guess it is as old as our ancestors. As far as I'm aware I've only seen this in Palakkad. It goes well with rice and some spicy side dish. My grand mom always used to prepare a special omelette that goes well with this. I will post it very soon.

Small onions(shallots)-10
Green chillies-3
Fenugreek seeds-1/4tsp
Mustard seeds-1/2tsp
Curry leaves-2sprigs
Tamarind-lime sized ball
Jaggery-a small piece(optional)
Salt to taste

Soak tamarind in water and extract juice from it. Heat oil in a pan, crackle mustard seeds and fry fenugreek seeds and curry leaves. To this add chopped onion and green chillies and fry till the onions become transparent. Add tamarind juice and heat it up. When it starts to froth, add jaggery and remove from heat. Perfect with hot steamed rice.

My friend Ally has shared these awards with me. I'm very honoured. Thanks a bunch.

Sunday, 24 January 2010

Cabbage payasam and award

Preparation time: 20 mins | Cooking time: 90 mins

This might sound a little weird for some but yes it is true, cabbage can also be used to make payasams. When we were invited for lunch at our cousins place, the desert was served and she asked me to guess what it was. I couldn't tell but it tasted too good. When she revealed the secret I was very surprised. I tried the same trick to many of my guests and none of them could get it right. It is really worth the effort. Take it from me :-).

Cabbage-1/4 kg
Milk-1 1/2 litre
Condensed milk-100ml

Chop the cabbage and wash it with lukewarm water(3-4 times) until it loses its smell. Squeeze the water out and saute it in the ghee for about 5-10 mins. Keep it aside.

Now boil the milk in a thick bottomed vessel until it reduces to 3/4 the quantity. Add the cabbage and cook on slow flame till it is soft. Now add the condensed milk, mix well and cook for 10 mins. When it is slightly thick, add the cardamom powder and cook for 5 mins. You can serve it hot or cold(refrigerated) but it tastes good when it is cold.

Note: You can garnish with nuts & raisins. You can use sugar instead of condensed milk.

My fellow blogger Swarna has shared this award with me. Thank you.

Wednesday, 20 January 2010

Trifle pudding

This is not the original trifle recipe but I've made slight changes according to the available ingredients I had at home. This is definitely a treat for the kids.

Trifle sponges-4
Jelly-1cup (I used raspberry flavour)
Whipped cream to serve
Sugar (optional)
Glazed cherries for decoration

Split the sponges in half then spread each half thinly with jam. Sandwich each half back together and cut into quarters. Place them at the base of a serving bowl. Add the jellies(cubed) and then pour some custard.

Whip the cream along with sugar (as per your taste) until slightly stiff. Spoon a little whipped cream on custard and decorate with cherries.

Note: I usually use sponge cake when I am short of trifle sponges and add fruits instead of jellies. You can make it as per your tastes.

Sunday, 17 January 2010

Grilled Lamb Chops with garlic sauce

Preparation time: 15 mins | Cooking time: 45 mins

Lamb loin chops-4 (inch thick)
Chilli powder-1tbsp
Coriander powder-1tbsp
Ginger-garlic paste-2tsp
Pepper powder-1tsp
Chilli flakes-1/2tsp
Shallots (chopped)-1/4cup
Garlic (chopped)-1tbsp
Vegetable or chicken stock-2cups
Coriander leave (chopped)-2tbsp
Olive oil-1tbsp

Mix chilli powder, coriander powder, pepper powder, coriander leaves, oregano, ginger-garlic paste in a small bowl. Coat lamb chops with this spice mixture. Refrigerate the lamb chops for about 8 hours or overnight.

Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add shallots and garlic, saute for 2 minutes. Add the stock and chilli flakes. Boil until sauce is reduced to 3/4 cup. Remove sauce from heat. Add butter slowly, whisking until melted.

Preheat the oven to 250c and grill the lamb chops until desired doneness, turning the sides in between.

Place 2 lamb chops and spoon sauce over lamb and serve.

Thursday, 14 January 2010

Vendakka (okra, ladyfinger) kichadi

Preparation time: 20 mins | Cooking time: 20 mins

Kichadi is one of the side dishes served for a Kerala sadya (feast). The vegetables used may vary from paavakka (bitter gourd) to beetroot to vendakka etc. Here I've used vendakka.

Ladyfinger/okra (cut into thin round slices)-20
Green Chillies-4
Curd/Yogurt-1 1/2 cup
Grated coconut-1 cup
Cumin seeds-1/2 tsp
Curry Leaves-1 sprig
Coconut Oil-for frying
Mustard Seeds-1 tsp
Dry Red Chillie -1
Salt to taste

Fry the vendakka/okra slices till it is light brown & crisp and keep it aside.
Make a paste of coconut, cumin seeds, green chillies and 1/2 tsp mustard seeds (add mustard seeds at the end and just run the mixer would get bitter otherwise). Now cook this coconut mixture along with 1/2 a cup of water and salt. When it starts to boil, switch off the stove and let it cool. Now add the yogurt (a little sour is better) and mix well. Season it with mustard seeds, red chilly and curry leaves.

It would be better to add the ladyfinger to this mixture just before serving to keep them crunchy. Mix well and serve as a side dish for rice.

Sunday, 10 January 2010

Mushroom ulli theeyal & award

Preparation time: 20 mins | Cooking time: 30 mins

Theeyal is a well known Kerala dish. This can be cooked with only shallots or brinjal/eggplant or small onion and lady's finger or mixed veg like tomato, drumsticks or mushroom and onion, whatever ingredients you use, the preparation method is almost the same. I have tried with almost all of these combinations and always it turned out tasty. Mushroom is readily available here so I tried this version.

Desiccated coconut or finely grated raw coconut-1cup
Pearl onion/shallots-10 to 15 nos
Red chilly powder-1tbsp
Coriander powder-1 1/2tbsp
Turmeric powder-1/4tsp
Fenugreek powder-a pinch
Curry leaves for seasoning
Tamarind paste(thick)-2 tbsp
Salt to taste

In a pan dry roast coconut and 2 shallots until they are evenly browned (this is very important), then add chilly & coriander powders and fry until they lose their raw smell. Cool it and then make a fine paste. Keep it aside.

Heat 2 tbsp oil in a vessel and saute thinly sliced mushroom and shallots along with turmeric powder until soft. Add the ground masala paste, fenugreek powder, enough water and salt to taste and simmer in low fire. Now add the tamarind paste and cook for about 10 mins.
Season with fried small onions, dried chillies, mustard seeds and curry leaves.

I have been awarded by Collaborative curry with 'Kreative blogger' award.

I would like to share it with

Malar of Kitchen Tantra
Preeti of Relishing recipes
Vrinda of Sankeerthanam
Sarah of Vazhayila
Sushma of Authentic Food Delights
Tina of
Ally of What's cooking today

Rules for accepting this award:

1) Thank the person giving the award
2) Copy the award to your blog
3) Place a link to their blog
4) Name 7 things people don't know about you
5) Nominate 7 bloggers
6) Place a link to those bloggers

Now the hard part :-)

The 7 things people don't know about me
1. I hate a crowded place.
2. I can never give up chocolates.
3. I'm too tempted to buy colourful plastic containers.
4. I hate loneliness.
5. I do not like yellow colour dresses.
6. I love traveling.
7. I hate washing clothes.

Wednesday, 6 January 2010

Capsicum in peanut masala

Preparation time: 15 mins | Cooking time: 20 mins


Roasted peanuts-2tbsp
Cumin seeds-1/2tsp
Coriander powder-1tsp
Garam masala-1/2tsp
Red chilli powder-1tsp
Turmeric-a pinch
Coriander leaves(chopped)-1tsp
Salt to taste

Cut the capsicum and onion into pieces. Heat oil in a pan, add cumin seeds and allow it to splutter. Then add capsicum and onion, cook until they are soft. Add all the dry masalas and fry until they lose their raw smell. Now add the cubed tomatoes and saute for 2 mins. Grind the peanuts & grated coconut to a smooth paste and add to the capsicum mixture. Add salt and cook for about 10 mins.

Garnish with coriander leaves and serve hot with rotis or rice.

Sunday, 3 January 2010

Peri-Peri Chicken

Preparation time: 15 mins | Cooking time: 45 mins

Once again a happy new year to all of you. I hope everyone had a nice holiday. I'm starting off my new year with a delicious Portuguese chicken dish. I apologise for not following your posts as I was busy with my family and friends.

Peri-Peri or Piri-Piri is a type of chilli found in Mozambique (Africa) described as African bird's-eye chilli. The Portuguese-themed chicken restaurant Nando's, originated in South Africa. The restaurant uses piri-piri in many of its dishes, and helped popularise them worldwide. We visited Nando's a couple of months back and really enjoyed the chicken. The recipe is quite simple and thought of making it.


Fresh red hot chilli peppers-6 or 10
Lemon juice-4tbsp
Olive oil-4tbsp
Red chilli powder-1 tbsp
Fresh or dried oregano-1/2tsp
Salt to taste

Cut the chicken into large pieces.

Grind and mix the marinade ingredients into a smooth paste. Rub marinade onto the chicken and allow to marinate for at least thirty minutes (or overnight if possible) before cooking. This marinade works well on other grilled meats.

Preheat the oven to 200C/390F. Transfer the marinated chicken to a roasting tray and roast in the oven for about 45 minutes, until cooked through, basting regularly with the remaining peri-peri marinade.