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.

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.)