17 August 2016

Fish head curry( Meen Thala Curry)

Fish head curry( Meen Thala Curry)

1)One  head of a tasty fish ( I have used king fish head)
2) Red chili powder- 2 ½ Table Spoon (I used Kashmiri chili powder 1 ½ &   ½ spoon of Normal chili powder)
3) Turmeric powder 1 tea Spoon
4) Ginger- 1 ½ Piece (Chopped for grinding-(keep some portion for frying)
5) Garlic – 8- 10 pieces (Chopped for grinding -(keep some portion for frying)
6) Shallots - 3 or 4 (chopped for Grinding)
7) 3 pieces of kudampuzhy
8) Curry leaves - 1 sprig
9) Oil - 2 table spoon
10) Mustard Seeds- ½ tea spoon
11) Water - 1 cup
12) Salt - to taste
13) Fenugreek powder- ½ tea spoon


Mix the ingredients 2-6 with some water and grind well and keep it aside.
Heat oil in a big pot (I used a big Chatty here (earthen pot). Add Mustard seeds and let it splutter. Then add chopped shallots, ginger & garlic and sauté till light brown.

Add the ground mixture of 2-6 and sauté until you see oil separate from the Masala (use low flame). Then add sufficient water, salt and socked kudampuzhy.

Let it boil, then Add head of the fish and cook till the fish is covered by the masala

I prefer to add a pinch of fenugreek powder to the curry at last stage. Shake the pot gently to mix all the things together. Do not use a spoon. Cover the fish with a lid and let it rest for 1- 2 two hours.

Irachi Pathri (Meat stuffed Envelope/box)


For Dough (Pathiri):

1) Wheat flour - 1cup

2) All-purpose flour (maida)- 1cup

3) Ghee – 1 teas spoon

4) Salt- as required

5) Water – as required

Make smooth dough and keep aside

For Filling

You can use any meet as of your wish

1) Boneless Chicken/mutton/beef - ½ kg

2) Turmeric Powder – a pinch

3) Onion – chopped finely- 1 no.( Big)

4) Chilli powder – ½ teaspoon

5) Ginger Garlic paste- 1 teaspoon

6) Garam masala Powder – ½ teas spoon

7) Green chilly chopped – 1or 2 nos.

8) Salt – for taste

9) Oil- for frying.

Cook the meet in slow fire with salt,turmeric and chilli powder .

In the meantime, in a pan heat oil and sauté onion till translucent along with ginger, garlic paste and green chilies. Once it is done add the cooked meet and sauté till combined, finally add Garam masala powder. Do a taste at tis time and adjust salt, if require any.

Take the dough and make small ball sized portion out of it and flatten each balls in to small round shape like poori,

Place the filling in the center of poori and cover it up with another poori, slowly close the edges of the poori with your hands or using a fork to make nice shape.

Now deep fry the pathiri’s in hot oil. (both sides)

Enjoy the same with a cup of tea!!!!

7 July 2016

Homemade Milk Raisins Bun

Homemade Milk Raisins Bun

Homemade sweet -fruit Milk Bun
1st Step (for the Starter)
1/3 cup of all-purpose flour
½ cup of Milk
2nd step (For Bread dough)
4 cups of All Purpose Flour
½ cup of sugar
2 Table spoon Yeast
1 Teaspoon Salt
2 large Egg   + plus an extra small egg to use as egg wash
½ cup of milk
4 Table spoon of Butter (slightly melted)

First. In a saucepan, dissolve 1/3 cup of flour with ½ cup of milk. Heat the mixture in a low flame at the same time stirring continuously until it starts to thicken. Keep aside.
 Second, in a bowl, add the flour, salt, sugar and Yeast and mix well.
Then, crack the eggs in a small bowl and whisk. Add milk and butter in to the whisked egg mixture and combine with flour mixture along with the starter mix we made in the beginning.
Make dough using your hands or in a bread maker, in the beginning the dough will be sticky, but as you keep kneading, you'll notice that the dough is getting firmer and won't stick.
Place the dough in a bowl and cover for about 1 hour for rise.
Add raisins to the dough and Form equal balls from the dough and place on baking tray (slightly grease the pan using butter) , cover with wet cloth and let it rise again for 30 minutes. Before placing to the oven egg wash the buns.

Preheat the oven to 180 degree C and bake the milk bun for about 28 – 30 minutes. Once the milk bread is done, it should be browned. Put the bread on a wire rack to cool.

5 July 2016

Pot fish Biriyani

എല്ലാവർക്കും എൻെറ ഈദ് മുബാറക് !!!!

മൺചട്ടി ഫിഷ് ബിരിയാണി

How to make Fish Biriyani


1) Cleaned fish of your choice – ½ kg

2) Turmeric powder – ½ teaspoon

3) Chili powder – 1 ½ teaspoon

4) Pepper powder- 1 teaspoon.

5) Salt – As required

Clean and wash the Fish and marinate it with the above ingredients 2-5 and keep aside for some time and later shallow fry till it’s done.

For the Fish masala

1) Big Onion – 3 big size( chopped thinly)

2) Green Chilly – 5-6 nos. (chopped)

3) Garlic – 6-7 nos. (chopped)

4) Ginger – a big piece ( 2 ½”)

5) Tomato – 2 nos.( medium size)Chopped

6) Fish Masala – 1 table spoon (I use Easter Fish Masala)

7) Garm Masala – 1 teaspoon.

8) Coriander leaves – Chopped – As required.

9) Mint Leaves – 1 leaf ( Chopped)

10) Salt – As required.

For Seasoning

1) Cashew nuts – Fried

2) Raisins – Fried

3) Big Onion - Chopped thinly and sauté until golden brown– Fried

4) Chopped Coriander & mint leaves – As required


Take a pan & heat oil then add chopped big onion and sauté until transparent. Then add the grinded mixture of green chilly, garlic & ginger and sauté until the raw smell out. Then add chopped tomatoes and stir fry till it is mashed and forms gravy. Then add fish Masala and sauté until the raw smell out from the spices. Finally add the fried Fish pieces and coriander leaves and mix slightly without breaking the fish pieces. And keep aside.

Rice preparation.

1) Basmati Rice - 3 cups .

2) Water – as required

3) Salt – as required.

4) Ghee- 2 teaspoon

5) Cardamoms- 4 nos.

6) Bay leaves- 1 leaf

7) Pepper corns – 10 nos.

8) Cloves- 6 nos.

9) Cinnamon stick – 1 inch pieces 3- 4 nos.

Add 3- 9 ingredients in water and allow to boil, then add the soaked rice and cook till it’s done. Finally drain the water and allow the rice to cool.

Add the cooked rice over the Fish masala and spread some ghee and sprinkle all seasoning over the top

Place a plain THAVA (Dosa kallu) on a medium heat and place the covered Biriyani vessel over the thava for about 10 minutes and serve the Biriyani hot with sufficient garnishing. (Fried cashew nuts, fried onions and salads.)

28 June 2016

Badusha /Balushahi

Badusha /Balushahi Recipe


1) All-purpose flour / Maida flour - 1 cup

2) Baking powder- ½ tsp

3) Baking soda - ¼ tsp

4) Butter / ghee ( Melted) - ¼ cup

5) Curd – ½ teaspoon

6) Water – as required ( ½ cup most likely)

For Sugar Syrup

1) Sugar – 1 cup

2) Water – 4/3 cup

3) Cardamom powder - a pinch ( optional)

4) Lemon juice - ½ tsp

5) Oil- to Fry

Take a mixing bowl add all-purpose flour/ baking soda, baking powder then finally add ghee and mix well , add water little my little to the mix then make a soft dough using your hands. And keep aside the prepared dough, let it sit for 30 mints.

Once it is done, divide the dough in to equal lemon sized balls and flatten a little and make a small dent at the center and set aside

Method of making Sugar Syrup

Take a pan, add water and sugar together and bring it to boil in a medium heat and check the mild string consistency. Switch off the stove and add lemon juice and cardamom powder.

Badusha preparation

While frying the badusha’s , you require little patience it’s very important, the flame should be in very medium heat only, otherwise the outer layer will turn brown and inner dough remaining uncooked . fry 2-3 only at a time , flip them gently and cook both sides. Till its attain the desired golden brown color.

Then drop them in the sugar syrup for 2 mints in one side and 2 mints for other side.

Then remove it from the sugar syrup and garnish according to your wish.!!!

25 June 2016

Ney Pathiri

Ney Pathiri

Ney Pathiri

1) Rice powder - 1 cup

2) Grated Coconut – ½ cup

3) Water – 1 cup

4) Salt – as required

5) Ghee- ½ teaspoon

6) Oil – For frying

7) Shallots – 4-5 nos.

8) Fennel seeds – 1 teaspoon


Boil the water in a pan with salt and ghee, when it starts boiling put the rice powder slowly till combined using a wooden ladle and keeps aside till cool off. In the meantime grind the shallots, coconut and fennel seeds as a fine paste.

Add coconut paste in to the rice flour and knead well till it becomes soft dough

Make even lemon sized balls out of the rice dough and shape it round using your hands.

Fry the pathiri in hot oil (medium heat is preferred), wait till its float on the top and puff up and fry till its turns to a golden brown color.

Enjoy with Chicken/Mutton/beef spicy curry of your choice!!!!

24 June 2016

Onion Rings

Onion Rings 


1) Onion – 1 large, cut into ¼ inch slices ( see picture )

2) All-purpose flour (or Maida)- 1 ¼

3) Baking powder -1 teaspoon

4) Chili powder – 1 teaspoon ( optional)

5) Garlic powder – 1 teaspoon- (Optional)

6) Salt -1 teaspoon

7) Egg -1

8) Bread Crumbs – ¾ cup

9) Salt - to taste

10) Oil – for frying


Separate the onion slices into rings, and set aside.

In a small bowl mix together the flour, baking powder, salt, chilly powder and garlic powder.

Keep whisked egg in a separate bowl, keep breadcrumbs also into a separate bowl.

First Dip the prepared onion slices into the flour mixture, then dip in to egg mixture, finally dip in to bread crumbs, the same ring again dip in to the egg mixture and bread crumbs .

Heat oil in a pan

Fry the rings until golden brown.

Drain on a paper towel, and then serve hot with desired sauce