25 September 2015

Avloss Undda/Ari Undda / Mavundda


              1)  I have used  Avalose Podi
              2)  Jaggery – As required


Melt the jaggaery with little water and strain it, to remove the impurities, then pour the jaggarey syrup on the powdered rice (Avalose Podi) and mix well with a wooden spatula and make balls of medium size using hands.  Store in an airtight container.

Corn Meal Upma

Corn Meal Upma / Polenta Upma 

How to make  Cornmeal Upma


1) Roasted corn meal (yellow w one) 2 Cups
2) Water - 4 cups
3) Big Onion- 1 (chopped)
4) Green chilly –3 (Chopped)
5) Ginger – 1 ½ inch piece
6) Carrot – 1 piece – cut in to small piece
7) Beans – 5-6 and thinly chopped
8) Coconut – ½ cup (grated or cubed )
9) Curry leaves- As required
10) Urdu Dal- 3 table spoon
11) Oil- As required
12) Salt – As required


Roast the corn meal  in a thick bottomed pan using little bit of oil or ghee and stir continuously till a pleasant smell you got and keep aside in an another bowl.

Take a pan and add sufficient oil and splutter the mustard seeds, then add Urdu dhal, stir for few second, then add ginger, green chilly, onion and sauté for few minutes and finally add the chopped vegetables and grated coconut.

Then add the water and salt let it boil and once it comes to a boil reduce the heat and add very slowly the semolina in to the boiling water and mix well and make sure that there is no dry lumps of semolina then cover the lid and cook for 2-3 minutes in a very low heat.

Note: You can also add more vegetables like green peas, French beans etc.

5 August 2015

Chicken Chilly

Chilly – Chicken

Ingredients - For the chicken
1) Boneless chicken:- 500kg
2) Ginger garlic paste: 1 table spoon
3) Soya sauce: 1 Table spoon
4) Vinegar- 1 ½ teaspoon
5) Corn flour: 5tbsp
6) Chilli flakes: 1tsp
7) Salt to taste
8) Oil for frying
Ingredients- For the gravy

1) Spring onions chopped : 2 table spoon
2) Onion Chopped in square shape – 2 medium
3) Capsicum chopped – 2 table spoon
4) Green chilies chopped: 2 nos.
5) Ginger chopped – 1 inch piece
6) Tomato Ketchup: 2 table spoon
7) Soya sauce: 1 ½ teaspoon
8) Water – 2 cup
9) Ajinomoto-a pinch
10) Corn flour-  1tbsp
11) Salt and peer – for taste.
Clean and cut the chicken into one inch pieces and place in a bowl. Add all the ingredients listed under ingredients - for the chicken” except oil and mix until the chicken pieces are coated well. Keep aside for 30 mints in fridge and then deep fry the marinated chicken in hot oil drain excess oil on a kitchen towel and keep aside.
For the gravy
Heat oil in a wok and add the chopped onions for 2 mints then add garlic and ginger for few seconds then finally add spring onions, capsicum green chilies and sauté for another 1 mint. Add water, soya sauce, vinegar, ketchup and stir well. Mix 1table spoon corn flour with little water, Mix well & Boil till it thickens. Then add the salt, pepper and the fried pieces of chicken. Mix well until the sauce coats the chicken pieces. Add the roasted sesame seeds and spring onion for garnishing.

30 June 2015

Kozhikaal (Vegetarian Chicken Legs) - Thalasseri Special

Kozhikaal (Vegetarian Chicken Legs) - Thalasseri Special

Kozhikaal (Vegetarian Chicken Legs) - Thalasseri Special

Don't get confused by the name. Kozhikaal is a Thalasseri special evening snack made of tapioca. The final product resembles fried chicken legs.


1)  Tapioca (Kappa) cut into thin long pieces -200 gm.
2)  Kashmiri Chilli Powder - 1 tbsp
3)  Gram Flour – 5 table spoon
4)  Black Pepper Powder - ¼ tbsp.
5)  Turmeric Powder – ¼ tbsp.
6)  Green chilly – 2nos.
7)  Garlic and ginger paste  – 1 table spoon
8)  Curry leaves – ½ cup
9)   Salt- as required
10)  Asafetida- little
11)  Water – as required to make the paste
12)  Oil - for frying

Peel off the skin of tapioca. Cut into 3 inch long cylinders, slices one on top of the other and cut lengthwise into very thin uniform pieces and wash well with water & keep aside to drain the excess water in a colander.

Take a big bowl then add the ingredients 2-10, Mix the ingredients thoroughly with your hand, while kneading sprinkle water gently and make a semi thick paste, finally add the tapioca in to it and marinate well.

Heat oil in a wok. Pick 8-10 slices of tapioca along with batter. Press it slightly with your palm and slide it into the oil. Reduce the flame to medium. Toss it till crisp and transfer to a plate with kitchen towel
Serve hot with tea or coffee…and enjoy 

26 June 2015

Pazhanm Nirachhathu

Pazham nirachathu is a delicious Malabar cuisine.


1) Ripe banana /Ethakka – 3 nos. medium
2) Grated coconut – 1/2 cup
3) Sugar -4 table spoon
4) Cardamom powder – 1 tsp
5) Chopped cashew – 4 table spoon
6) Raisins – 3 table spoon
7) Ghee – 3 tsp
8) Maida -2 table spoon
9) Water - as required ( for making the the thick paste of maida)


Peel off bananas. Make slits on it without cutting the ends.

Heat ghee in a pan , mix cashews, raisins coconut , sugar and cardamom powder then sauté for 3 mints and remove it from fire and leave the mixture to cool down

Fill the inside portion of bananas with the coconut mixture.
Make a very thick batter using maida and water. And seal the gap with maida paste
Then Heat oil / ghee in a pan , and shallow fry them in a slow fire ( both sides) .Drain out on to kitchen towel and serve hot.

23 May 2015

Bread Potato Bonda

             1)   Bread  Slices- As required
             2) Boiled Potato - 3 nos.
             3) Cooked Green Peas -2 -3Tbsps
             4)  Chopped Onion -1no.
             5)  Chopped Green Chiles 3 – 5
             6) Cumin Seeds ½  tsp.
             7)  Turmeric Powder – a pinch
             8)  Asafoetida -a pinch
             9)  Cilantro -few Sprigs
            10) Curry Leaves – few  leaves
            11)  Salt – As required
            12) Oil – for frying

Cook the potatoes till soft and mash it,

Heat oil in a pan, add cumin seeds, curry leaves and asafetida. When cumin seeds starts pop up  put chopped onion and green chilies and fry till onion turns translucent, then add cooked green peas, mashed potatoes, turmeric powder, cilantro and salt.

Take a big spoon of the prepared potato mixture and make according to your desired shape.

Take the bread slices and remove the edges then take a bowl of water, dip the bread in to it and take it out immediately before the bread is too wet. Stuff each slice with the prepared potato mixture.

Fold the bread to cover the potato stuffing and keep aside. Repeat the same with remaining bread slices.

Heat oil in a frying pan on medium heat. Carefully leave the potato bread ball into hot oil.
Fry on both sides until it turns into light golden color. Take it out and serve it with ketchup.