Friday, June 3, 2011


I am a great lover of malabar cuisine and I am always thrilled to try them out. I tried Chatti Pathiri for the first time and it came out well and all the credit goes to ria 's recipe. I made this to give her a birthday surprise and I think she really got excited I guess... I followed her recipe blindly, the only difference mine is 5 layered. I am not rewriting the recipe because I am feeling very lazy to type... you can go and check out at her blog where she has written the exact method.

for the recipe click here :Ria 's Chatti Pathiri

Sunday, March 27, 2011

Ariyunda - a traditional and authentic snack of Kerala


Roasted powdered rice( kerala rose matta)-2 cups
Roasted powdered cashew nuts-1 cup
Grated coconut-1/2 of a coconut
Jaggery-1/2 to 3/4 cup melted or grated
Cardamom powder- a pinch


Mix all the ingredients well. Take a fistfull from this mix and shape into balls.

sending this to

Wednesday, March 16, 2011

Instant Mango Curry


Raw mango-2
Chili powder-1tsp 
Kashmiri chili powder-1tsp
Turmeric powder-1/4 tsp
Asafoetida* -1 small piece
Fenugreek*-1tsp *(roast both in oil and powder it)
Green chili – 1-2 nos
Curry Leaves
Coconut oil


Cut mango into small square pieces. Marinate with chilli powders, turmeric and salt. In a pan add coconut oil, splutter mustard seeds,dried chillies.Then add mango, chopped green chilies and curry leaves. Fry it for 5-6 minutes in medium heat . After that add some water enough to cook the mango pieces. Be careful not to overcook it.  Add the asafoetida -fenugreek mix now. Put off the fire and add vinegar. Check for salt.This is  an easy-to-make dish and it goes well with rice and curd.

Monday, March 14, 2011

Vazhapoo-parippu Thoran (Banana flower-Toor dal)


Toor dal-i/2 cup
Turmeric powder-1/4 tsp
Chilli powder--1/2tbsp
Coconut oil-as needed
Salt-to taste
curry leaves-as needed

Take vazhapoo and remove the outer coverings until u get the yellow soft leaves. Chop it very nicely and keep it aside in water for some time. Wash well and squeeze it from water.Cook it in a pressure cooker with turmeric powder and salt for 10 minutes after 1st whistle. Cook dal with salt in another pan. Careful not to overcook it.
In a wok, heat oil, spultter mustard seeds, add crushed shallots and garlic. When it gives a nice aroma, add chilli powder and curry leaves. Then add the cooked vazhapoo into this, sauté it and lastly add toor dal and salt to taste.

sending this to Kerala Kitchen

Monday, March 7, 2011


Chicken boneless-1/2 kg

For Marination
Chilli powder-1tbsp
Turmeric powder-1/4 tsp
Lemon juice- a few drops
Salt to taste

Ginger -1 piece
Garlic-5-6 pods
Shallots-15 nos
Green chillies-3-4
Curry leaves-as many
Chicken masala powder-2tbsp
Pepper pwder-as u like if u want pepper taste add more
Salt and oil as needed

Marinte the chicken for 1hr. Take the mixer and put ginger garlic ,shallots just crush it. Heat oil in a pan (I used coconut oil, it suits the dish), fry chicken for 5 mins. Set aside. Add crushed masala into the pan. Saute ,add green chillies splitted and curry leaves. Then add chicken masala powder, pepper powder . fry until u get a dark brown colour


 This recipe is adapted from Mrs.K.M.Mathew's Cookery Book


Cabbage-2 cup chopped
Onion-1/4 cup chopped 
Green chillies-5'6 chopped
Curry leaves-as req.
Coconut grated-1/2 cup
Salt – to taste
Oil-as req.


Heat oil in a wok. Splutter mustard seeds, add urud-dal and when it turns red, add onion, green chillies, curry leaves and coconut. Sauté for 1 minute. Add cabbage and salt. Cook covered until done stirring in between.



For Marination (A)

Chicken boneless-1/2kg
Ginger garlic paste-2tsp
Chilli powder-1tsp
Salt to taste

For Gravy (B)

Ginger garlic chopped -1tbsp each
Onion-3 big
Chilli powder-1tbsp
Kasoori methi-2tsp
Tomato paste-2tsp
Cashew powdered-50gm
Lite fresh cream-2-3tbsp
Coriander leaves a few


Mix chicken with the ingredients in (A) for  marinating and keep it for half an hour.
Take a pan, add butter and fry the chicken till light brown. For the gravy, in a wok, heat oil, put cinnamon,cloves,cardamom later add ginger and garlic, onion and saute it well. Then add chilli powder, turmeric and kasoori methi, sauté it for a minute. Lastly add tomato and tomato paste and mix well . After it has cooked well , remove it from fire. When it is cooled down, grind it to a smooth paste. Take another wok, cook the fried chicken in this grounded paste add cashew powder now. When it boils the gravy gets thicker, add coriander leaves and cream for the final touch. Serve hot with chapattis or naans or parathas...........enjoy!!!!

Friday, February 18, 2011

Chakka- Ada 


Jack fruit pulp-2 1/2 cup
Rice flour- 2 1/2 cup
Jaggery- 1 1/2 cup melted
Coconut grated-1 cup
Cardamom powdered- 1 tsp
Banana leaf-as required


Mix jackfruit pulp with rice flour, grated coconut, cardamom.Add the melted jaggery little by little to make a loose consistency. Take banana leaf and spread the mixture and fold. Steam for 20 -25 mins.You can use readymade jackfruit jam instead of pulp.



Fish -1/2 kg
Shallots-10 nos.
Ginger-small piece
Green chillies-6
Curry leaves
Coconut (grated)-half of coconut
Chilli powder-1 1/2 tsp
Turmeric powder-1/4 tsp
Kudampuli -4 nos.
Salt to taste
Coconut oil 


Clean the fish. Soak kudampuli in warm water. Crush shallots, ginger, green chillies, together. In a meen-chatti, marinate the fish with this crushed mix, masala powders, curry leaves, a little coconut oil and salt. Keep aside for ten minutes. During that time extract the coconut milk from the coconut. Then add the milk to our marination. Add kudampuli now. First cook on high flame .Once it starts boiling, simmer and cover the pan. Rotate the pan in b/w. Add the salt, after 30 mins u can see the oil on top of the curry.

Lastly in a small wok, take 2 tsp oil, shallots sliced, curry leaves and sauté. Pour this over the fish curry for garnishing, giving it an exotic aroma