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.

10 April 2015

Bamboo Rice/Mulayari Payasam

How to Make  Bamboo Rice /Mulayari Payasam


1)        Bamboo seed/rice - 200 Gms.
2)        Sago ( Chauwari)- 150 gms
3)        Jaggery ( Sarkkara) – 500
4)        Pure Cow ghee- 6-7 Table Spoon.
5)        Cashew nuts- 100 gm.
6)        Raisins (Kissmiss)- 100 Gms
7)        Cardamom Powder- 2 ½  teaspoon
8)        Salt – ½ teaspoon
9)        Grated Coconut –3 nos.

1)   Extract the Coconut milk from the grated coconut using a mixer grinder 3 times with enough   
  water and keep it separately.
a)         1st extract of coconut milk (approximately 2 cups- thick one).
b)          2nd extract of coconut milk (3 cups- Semi thick).
c)           3rd extract of coconut milk (3 cups- Thin milk).
2)        Soak bamboo rice overnight and cook in a pressure cooker. (Make sure your Bamboo rice is cooked well as it will not get cooked in jaggery mix).
3)        Cook the chauwari in 3-4 glasses of water till soft and transparent and keep aside.
4)        Now make Jaggery syrup (Take a pan add the jiggery with water (500ml) and boil it until all the jaggery dissolved in water. Then strain it using a kitchen strainer to remove the mud particles and keep aside.
5)       Fry, cashew nuts, raisins and chips of coconut separately in a frying pan using little ghee and keep aside.
6)        Make the Cardamom pods get powdered and keep aside.
7)        Take an Uruli or a wide pan to make the Bamboo rice payasam . Put 2 table spoon of ghee in the pan then add cooked rice and sauté for few minutes then add the jaggery syrup along with cooked chauwari in a low flame till the mixture starts to mass together.
8)       Now add the third thin coconut extract till thickened, Then add the second extract of coconut milk with 2-3 table spoon of ghee and cook till it becomes thick.
9)        Now put the 3rd Extract of milk and stir well (Don’t let it boil) and switch off the flame immediately and remove it from the stove top. Finally add the fried cashews, raisins, along with cardamom powder. Let it sit for ½ hour uncovered. Then serve the payasam at room temperature/ or chilled.

1 April 2015

Idichakka -Chicken Stew

Idichakka -Chicken Stew


1) Big onion chopped - 2 nos.
2) Green chilly- chopped- 5-6 nos.
3) Ginger chopped - a small piece.
4) Garlic crushed-3 nos.
5) Turmeric powder-1/2 teaspoon
6) Coriander powder- 2 table spoon.
7)Garam Masala - 3/4 spoon
8) Curry leaves-2strings.
9) Coconut milk thin - 1 cup
10) Coconut milk - 1/2 cup
11) Salt -to taste
12) Oil-2tbsp
13) Idichakka - 1/2 of a fruit.
14) chicken Brest cleaned and cut into cubes - 2 breast pieces.


Clean and Peel the jack fruit and cut as desired, boiled the same in a steamer . Cook chicken in a different pan with little water and black pepper powder.

Heat 1tbsp coconut oil in a pan ,sauté onion till it is done then add chopped green chilly,garlic and ginger. Then add cooked chicken and fry for few minutes. Add coriander powder and gram masala sauté the same for few minutes. Then add cooked Idichakka with thin coconut milk. When it's cooked we'll add thick milk also and switch off stove before boiling , finally season the same with small onions and curry leaves.

16 March 2015

Chicken Cheese Balls

Chicken Cheese Balls

Chicken Cheese Balls Recipe 


1) Potatoes (boiled and mashed) -2 nos.
2) Chicken breast boiled and shredded-2 pieces .
3) Green coriander leaves 2 tbsp
4) Green chilies (thinly sliced) 2 tbsp
5) Cornflour -2 tbsp
6) Egg white-2 nos.
7) Salt - as required
8) Black pepper 1/2 tsp
9) Bread crumbs fresh- As required
10) Grated cheese-As required


In a bowl put boiled potatoes as mashed and mix with shredded chicken, black pepper, salt, green chilies and coriander leaves.

Beat eggs as much required.

Make flat patties on your palm and put grated cheese on the center and wrap and make balls.

Then Roll in to corn flour then beaten eggs ,finally  in bread crumbs.

Deep fry just for 2-3 minutes.

Your hot and delicious chicken cheese balls are now ready to be served.
You can serve the recipe hot with some Mayonnaise or chili sauce.

11 December 2014

Prawns Biriyani

How to make Prawans Biriyani


1) Cleaned Prawns – 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 prawns 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 Prawns 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) Garam 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 prawns and chopped coriander leaves sauté for few minutes. 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.

Take a vessel and grease it with some ghee and put the rice as first layer, then a portion of prawns masala small portion from the above seasoning and repeat the process until your ingredients finished.

Place a plain THAVA (Dosa kallu) on a medium heat and place the covered Biriyani vessel over the thava for about 7- 8 minutes and serve the Biriyani hot with sufficient garnishing. (Fried cashew nuts, fried onions and salads.)

12 November 2014

Chicken Sandwich

Chicken Sandwich

Very easy recipe for making and tastes great. A perfect breakfast to start a day.


1) Boneless chicken cut into small pieces- 250 grams

2) Mayonnaise -5- 6 table spoon ( I used low fat mayonnaise)

3) Cabbage - Finley chopped 2-3 table spoon.

4) Spring Onion- Finley chopped 4 table spoon.

5) pepper powder- 1 Teaspoon

6) Salt -for taste


Cook the chicken in a pan with little water and salt till it's done. Once the water disappears add pepper powder and roast the chicken for few minutes. Then keep the chicken for cooling.

Pulses the chicken twice in a grinder (do not make a fine paste). Then transfer the chicken in to a bowl and add mayonnaise and chopped vegetables and mix well.

Spread the chicken paste evenly on bread pieces and cut it as desired.

13 October 2014



Unnakaya is a snack made with steamed, mashed & filled medium ripe bananas.
It should not be over brown or over ripe too. Traditionally ghee is used to deep fry the stuffed bananas .

The filling is made with eggs, grated coconut, sugar, cashews, raisins and cardamom. For those who do not like eggs, may make the filling by adding more grated coconut and cashews.


1) Banana – 3 nos.
2) Sugar – 2-3 table spoon
3) Grated coconut – 1 cup
4) Chopped cashews – 1/2 cup
5)Raisins – 2 table spoon
6)Cardamom -3-4 pods
7) Ghee or Coconut oil for frying


Cut the banana into quarters and steam it in a steamer. Allow it to cool.cut the bananas into lengthwise and remove the black skin. Then mash the bananas till it becomes a smooth paste using with your hands or using a masher.

Fry grated coconut using sugar till slight brown, then fry cashew nuts, raisins and cardamom separately. After cooling the items , slightly pulse coconut, cashews, and cardamom then mix it with raisins and keep aside.

Then grease your palm slightly and take a small portion of banana dough, about the size of a lemon and flatten it on your palm or shape it in the shape of a basket. Put a teaspoon of the filling on the middle of it and roll the dough into the shape of Unnakkaya . Over stuffing the dough may make it difficult to cover the sides. Heat oil in a pan and shallow / deep fry till golden brown colour.