Friday, March 7, 2014


Basundi is my hubby favorite ...


Milk                                - 1 litre(i used whole milk)
Saffron                          - a pinch
Cashews chopped      - 1 tbsp
Almonds chopped      - 1 tbsp
Cardamom pwd          - ¼ tsp
Lemon juice                - 2-3ndrops
Sugar                           - to taste(5tsp)
Condensed milk         - 5 tsp


  • Make sure the pan is thick bottomed, as we’re going to reduce the milk to half its content.
  • Continuously scrap the sides and bottom of the pan to ensure the milk doesn’t stick to the pan.
  • Stir the milk continuously.
  • Once the milk is reduced to half its consistency, add few shreds of saffron.
  • This impacts rich color & flavor to basundi.
  • Add Condensed milk and stir well
  • Slice cashew & almonds to fine pieces.
  • Add this nuts to the thick milk mixture.Stir well.
  • Further cook for 2 to 3 mins.add cardamom pwd. (  enhances rich flavor )
  • Keep cooking this on low flame.
  • To get the grainy texture of basundi,  add 2 to 3 drops of fresh lime juice. ( be cautious   too much drops of lime juice,  curdles milk…we  just need grainy texture )
  • Mix it well.Now you can see milk is attaining grainy consistency.
  • Add sugar and mix well .
  •  Turn off the flame.

Now delicious Basundi is ready.  ( It will be thicker when cools )

Thursday, March 6, 2014

Chicken kola urandai /Minced Chicken balls

Chicken Kola urundai/Minced Chicken ,Photo


Grounded chicken - 1/2 kg
Fennel seeds - 1 tsp
Coriander seeds-1/2tsp
Gingergarlic paste-1tsp
Green chili - 4 or 5
Kasa Kasa (poppy seeds) - 1/2 tsp
Pepper powder
Cashew - 5
Salt - 1/2 tsp
Egg - 1
Breadcrumbs - 5 tsp
Oil - for fry


Chicken Kola Urundai
  • Heat the 1 tsp oil in kadai add fennel seedsadd onion saute well slighty brown add,  ginger, garlicpaste.Green chili, kasa kasa, cashew saute for 5 minutes and grind it as powder with 2 tsp of grounded chicken
  • Boil the grounded chicken in water with 1/4 tsp of turmeric powder, little gingergarlic paste,pepper powder and salt
  • Beat the egg with little salt and pepper powderkeep it ready
  • Filter the water and smash the chicken in hand And  mix the grinded powder with boiled chicken and make it as doughAnd make small balls
  •  Dip the balls in egg And roll over the bread crumbs 
  • Fry the balls in Oil 


Saturday, February 22, 2014

Paneer Pizza pockets


Paneer grated -little
Tomato Ketchup-2Tablespoons
Tomato Puree-2Tablespoons
Garlic Chopped-4Clove
Chilly Flakes-1Teaspoon
Mix ItalainHerbs-1/2Teaspoon
Pepper Powder-1Teaspoon
Salt to Taste

For batter:

Maida/All purpose flour-2cup
Cooking Soda-1/4Teaspoon
Butter Milk-1/2Cup


11/2tsp of maida(for slurry)
Bread Crumb-1/2Cup
Oil for frying


  • Take a bowl add paneer cubes, grated paneer, salt, pepper powder, mix herbs, chilly flakes, chopped garlic, tomato puree, tomato ketchup, mix this well. 
  • Take another bowl add all purpose flour, salt, cooking soda, butter milk, mix it like a soft dough, knead it for 3 minutes and cover it and let it rest for 15 minutes
  •  Roll them a thin sheet and cut them into rectangular shape and fill with the mixture of paneer and fold them into pockets
  •  Make a slurry (all purpose flour with water) and dip them into the slurry and coat them with bread crumb and deep fry the paneer pizza pockets.

Pizza pockets

Friday, February 21, 2014

Malabar Erachi pathiri / stuffed Chicken Masala

Malabar Erachi pathiri / stuffed chicken 

For Dough(Pathiri):

Wheat flour - 1cup
All purpose flour /maida- 1cup

For Chicken Filling:

Boneless Chicken - 1/2 kilo
Turmeric Powder - 1/4tsp
Chopped Onion - 1big
Chilli powder - 1/2tsp
Tomato sauce -1/2 tsp
Ginger Garlic paste- 1tsp
Garam masala Powder -1/2 tsp
Coriander leaves - little
Mint leaves - little
Green chilles -1 -2tsp


  • Cook the chicken with salt,turmeric ,chilli powder,Garam masala , Ginger Garlic paste and little water.
  • Allow to cool . Mince the chicken and set it aside.
  • In a pan heat oil and add chopped onion saute till slightly brown add ginger,garlic paste,green chillies
  • Add the minced cooked chicken and saute for a while.add tomoto sauce
  • Add chopped mint leaves and coriander leaves.
  • Adjust the salt.Filling is ready.Keep it aside.
  • In a bowl mix together wheat flour,all purpose flour and salt.Add enough water and make a smooth dough.
  • Divide into equal sized small balls  .
  • Roll it like poori and add the filling in the centre.
  • Cover it with another poori/ pathiri.
  • Slowly press the edges using fingers to seal/or u can use fork to seal the edges all the masala in.

Repeat the same process .
Heat oil in a pan .
Deep fry the pathiris.
Serve hot....enjoy

Tuesday, May 31, 2011

Plaintain Peel Thoran/ Plaintain Thol Poriyal

 This is a simple and healthy Side dish

Plantain peels/Plaintain thol - as many as required
Turmeric powder - 1/2 tsp
Freshly scraped coconut - 1/4 cup
Oil - 1 tsp
Chilli powder-1/4tsp
whole Moong Dhall cooked -1 cup
Mustard seeds - 1/2 tsp
Split urad dal - 1/2 tsp


  • Wash the plantain peels well.
  • Discard the top and the tail end of the peels
  • Chop the peels into tiny pieces.
  • Cook  plaintain peels /thol with tumeric powder in the pressure cooker for 2 whistles  or until well cooked.
  • Heat oil in a kadai. add mustard seeds and urad dal.add Onion salute it well. add chilli powder , add the cooked peels and salt. Stir well.
  • Add the scraped coconut.
  • Mix well and remove from heat.
Cooked Moong Dhal
Cooked Thol

Tuesday, April 12, 2011

Puran Poli/obbattu


Puran poli /Obbattu is a traditional recipe made with channa dal poornam.


All Purpose flour – 1 cups


Turmeric Powder – pinch

Salt- 1/8 tsp


Water – to make dough

For Puran /Filling:

Channa Dal – 1 cup

Jaggery – 3/4cup (powdered)

Coconut-1/4 CUP
Cardamom powder – 1/2 tsp
Oil /GHEE– 2 tsp


  • Make the dough by mixing flour,salt,Sugar and turmeric first. 
  • Slowly add water to make a soft dough. Drizzle oil over the dough and cover it for an hour.
  • Cook the dal in a pressure cooker or in stock pot filled with water. 
  • If using a pressure cooker, takes about 4 to 5 whistles. 
  • If you are using a stock pot, bring water (about 2.5 cups)to a boil, add the dal and close it with a lid and let it simmer for about 45 minutes or until it is Soft to the touch,but does not turn mushy
  • Drain the water completely and let it cool.
  • Grind the jaggery ,coconut and dal to a fine paste. (do not add any water). 
  • Saute in a pan to remove the moisture. Mix the filling with cardamom powder.
  • Divide the filling to make about 14 to 15 balls.
  • Do the same with your dough as well.
  • Roll the dough to the size of your palm, and place the filling inside the dough and cover on all sides.
  • Flatten and roll it,
  • Place an iron skillet /tava on the stove and once hot, cook the poli on both Sides, drizzle some ghee and serve.

Thursday, April 7, 2011

Squid roast kerala style


Squid(Kanava) - 1 lb(cut into very small pieces)
Shallots/Red Onion - 1 no(sliced)
Green chillies - 2 nos(sliced)
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Red dried chillies - 2 nos
Mustard seeds - 1tsp
Curry leaves - 1/2 sprig
Grated coconut - 1 cup
Oil - 3 tbsp


Heat up a pan,add mustrad seeds, onion and green chillies.
Add squid add salt to taste and let it cook for 5mins.
In a Mixie/blender,grind together coconut, chilly powder, coriander powder, turmeric grind coarse.
Do not make a paste of it. and curry leaves.
Add this mixture to the cooked kanava.and cook for 10 minutes