Friday, 28 June 2013

Jack fruit is always incredible, that too, as it is widely cultivated in Kerala, its usage is massive. Especially the jack fruit seeds are very tasty to have. Every time when we get a jackfruit my Amma never use to throw it out, as she prepares excellent dishes with frying, boiling either ways. This recipe is such a unique recipe as it has just the boiled egg and the jackfruit seed as a key ingredient. It’s very easy to make and it’s such a simple dish with great taste.

Before you get into preparing the recipe, the most important thing you need to do is, soak the jackfruit seeds in hot water for about 10 minutes to remove the skin of it. It’s perfect to make, when you don’t have any vegetables to cook at home as its very time consuming and everyone loves to have too. If you cook it with coconut oil it will give you the exact taste else, you could skip using it and use your own choice of oil. You should definitely try this if you are addict to authentic kerala recipes.


  • Jackfruit seeds- few
  • Boiled Eggs Sliced- 2
  • Coconut Shredded- ¼ Cup
  • Garlic- 2 Nos
  • Cumin Seeds- ½ Tspn
  • Turmeric Powder-1/4 Tspn
  • Green Chilies- 3 Nos
  • Salt-To Taste
To Temper:
  • Coconut Oil- 2 Tspn
  • Curry Leaves-few
  • Mustard Seeds- 1 Tspn


  • Cut the jack fruit seeds into slices and keep aside.
  • Grind the coconut, cumin seeds and the garlic and keep aside.(Not as paste)
  • In a pan, add all the ingredients under to temper list.
  • Add the sliced jack fruit seeds and sauté until its cooked well.
  • Add the green chilies and sauté again.
  • Add the grounded coconut to it and mix well.
  • Add salt.
  • To the last, add the boiled eggs and just mix it.

"Do not sauté after you add boiled eggs, as it may broke and will smudge into the curry.

Peel off the skin of the jackfruit seed before using in it."

Tuesday, 25 June 2013

I seriously fall in love with these jams packed sandwich cookies!! Jam Sandwiches are a buttery, sweet treat made by pressing two cookies together with (you guessed it) jam. It has a unique taste as it is packed with jam at the center. Anyone would definitely like these cookies especially the kids. Perfect for celebration or a vacation time.The making of the cookie is very easy however the most time takes when you are assembling it. The most important factor in making this cookie is the dough as it should be hard enough and not soft. So, to make it hard, you need to keep the dough in refrigerator at least for 45 minutes, or you can keep the dough for 2,3 days and can make it when ever you want.

I made these cookies stuffing it with fruit jam, which adds extra taste to the cookie. You can store these cookies in the air tight boxes for a month also however stuffing the jam in the cookie should be done only when you are going to serve them, as it may make the cookies crispy.My BF really enjoyed it and so, are you ready to treat your dear ones!! :)

  • All purpose flour – 1 ½ Cup
  • Almond Powdered- 1 Cup
  • Ground cinnamon – ½ Tspn
  • Lemon Zest(refer basics of baking)- few
  • Vanilla extract- 1 Tspn
  • Butter – ¾ Cup
  • Sugar – ½ Cup
  • Eggs- 2
  • Salt- ¼ Tspn
  • Jam- 1/4 Cup
  • Icing Sugar-1/4 Cup

Initial Requirements:
  • Temperature:350 Degrees F(180 Degree C)
  • Time:25- 30 Minutes
  • Pan Used: Cookie making pan wrapped with parchment paper or a wax paper.

  • Mix the all purpose flour,ground cinnamon,lemon zest and keep aside (Step 4)
  • Beat the butter in medium speed for a minute (Step 1)
  • Add sugar to it and beat again for 2-3 minutes (Step 2)
  • Add vanilla extract and the egg to it and beat again for a minute (Step 3)
  • Add powdered almond and the mixed flour to it and beat for about 2 minutes, do not beat for long time as it may loosen the dough.
  • Work with the dough just like making chappathi dough with a rolling pin, and spread it flat and roll it with a plastic cover and keep it in refrigerator
  • for about half an hour to tighten the dough.

Assembling the cookie:

  • If you find the cookies are becoming soft while, placing them in the baking sheets keep it back in the refrigerator for about 10 minutes to chill the dough. This will prevent the cookies from spreading and losing their shape
  • Once the dough becomes hard, flatten it again using your hand gently, care should be taken as it may break into pieces.
  • Cut the cookies by using the heart shaped cookie cutter for some of the cookies.
  • Use a smaller cookie cutter to cut out the centers of half for rest of the shaped cookies
  • Place both the cookies in the pan, wrapped with parchment paper.
  • Bake it for about 30 minutes or until the sides becomes brown.
  • Place the baked cookies on a baking sheet and dust the tops with icing sugar.
  • Spread a thin layer of jam on the bottom surface of the full cookie (top of cookie will face out).
  • Place the cut-out cookie on top and gently sandwich them together.
  • Using a spoon fill the cut-out with a little more jam to cover the hole.

Tuesday, 18 June 2013

I know the pictures look tempting and it doesn’t compromises on the taste part too. Yes, Ennai kathirikai kulambu is such a spicy and tasty curry served with hot white rice, pappad with the kulambu and rice will give you the perfect meal for the day. This curry is loved by most vegetarians and one of the often cooked recipe in most of the Tamil people kitchen.It may look little complex, but actually its very simple to make. I tasted this curry in my MIL’s house and that’s how I know how great the recipe is.

It’s same as the puli kulambu recipe,but the difference is here, you may need to add some stuffing work with the brinjal and add to the curry.If you use the baby eggplant it will be perfect. One more interesting fact is that, this curry is served along with biriyani in some of the parties. So, if you wanna surprise any vegetarian with a treat this recipe will be the best idea for it. Here you go with my treat for my vegetarian readers :)


  • Brinjal- 4 Nos (Wash the egg plants and make lengthwise slits by holding the stem)
  • Small Onion- 4-5 Nos
  • Tomato- 1 Large
  • Garlic- 5 Pods
  • Turmeric Powder-1/4 Tspn
  • Tamarind Paste- ½ Cup
  • Salt- To Taste
To Grind:
  • Coconut Flakes- 3 Tspn
  • Channa Dal-1 Tspn
  • Urud Dal- 1 Tspn
  • Red Chilies- 6- 7 Nos
  • Coriander Seeds- 1 Tspn
  • Cumin Seeds-1/2 Tspn
To Temper:
  • Curry Leaves- Few
  • Sesame Oil- 3 Tspn
  • Mustard- 1 Tspn


  • Dry roast all the ingredients under “To grind” list and ground to fine powder.
  • Stuff the brinjal with the ground powder and keep aside for about 10 minutes.
  • In a pan,pour little oil and fry all the stuffed brinjal until the masala smell goes from it and gets into the brinjal and keep aside.
  • In a separate pan, add all the ingredients under “To temper” list.
  • Throw the onions into it and sauté until it becomes translucent.
  • Add the sliced tomatoes and sauté well again.
  • Add the remaining ground powder along with turmeric powder and sauté well.
  • Add the tamarind paste and mix well again along with salt.
  • Add the fried brinjal to the gravy and let the curry boil uncovered for about 10 minutes to thicken it.

"After adding the fried brinjal to the curry,do not stir as it may broke the brinjal.

Add adequate oil to get the complete taste in it.

You can add little chilly powder if you want the curry more spicy while adding the tamarind paste."

Friday, 14 June 2013

Apart from our traditional Indian recipes, most of us like Chinese foods I believe especially the non-vegetarians as I have seen many of us ordering the Chinese cuisines in most restaurants. I really like the Chinese recipes, as it’s spicy and has a unique taste as well. So, for a change, here comes the most fascinating indo-Chinese recipe which most of the non vegetarians need to try if you are really bored of making the same way of cooking the fish as just a curry or a fry.

Chilly Fish is such a recipe which goes well with fried rice, or even with any Chinese foods. The making is also very simple and it tastes great. It can be a best starter for any perfect parties. You could also replace the fish with chicken or prawn with the same other ingredients used, and for the vegetarians you could replace it with mushrooms. You can use any boneless fish for this recipe but I would say tilapia will be the best choice.


  • Big Onion(sliced in square shape)- 1
  • Any Fish pieces(without bones)- 1 Cup
  • Soya Sauce- 1 Tspn
  • Tomato Sauce- 1 Tspn
  • Chilly Sauce- 1 Tspn
  • Vinegar- 1/2 Tspn
  • Chilly Powder- 1 Tspn
  • Turmeric Powder- ¼ Tspn
  • Colored Capsicum (Sliced)- 1 Cup
  • Bunch of coriander leaves and Spring onion(sliced)- 1 Cup
  • Oil- To Fry
For The Batter:
  • Corn Flour-3 Tspn
  • Ginger garlic paste- 1 Tspn
  • All Purpose Flour/Maida- 2 Tspn
  • Chilly powder- 1 Tspn
  • Salt- To Taste


  • Make a batter with the ingredients under the batter and keep aside.
  • Dip the fish pieces into the batter and shallow fry in hot oil.
  • Transfer to a paper towel and set aside to dry the excess oil.
  • In a separate pan,add little oil, and fry the onion,capsicum pieces and fry until the becomes translucent.
  • Add the chilly,turmeric powder and sauté again until the masala smell goes from it.
  • Add the fried fish pieces to it and sauté well to mix well.
  • Add the soya,chilly and tomato sauce along with vinegar and keep stirring to get the sauce well into the chicken.
  • Garnish with coriander leaves and spring onion and serve hot.

"You could skip using colored capsicum and use just the green capsicum; however I used the colored one, to look more decorative.

Adjust the chili powder as per your spice level.

Add as much of spring onion as it really adds a good taste to the recipe."

Tuesday, 11 June 2013

Unniappam is one of the pride recipes in Kerala. You could find unniappams in most Iyyapan temples. I would definitely bet no one would miss having it once in their lifetime.I still remember the moments when I receive the prasadam a banana leaf a unniappam and paal payisam in Krishnan temple. My Amma is specialist in preparing the unniappam. I agree that it may not be unique sweet recipe but have you heard about Mambazha Unniappam??? And have you ever tasted this??

It is very easy to make and much tasty as well. All you need is just the ripped mango and wheat flour and a pan(appachati in tamil its paniyara chatti) . I always use to think making the unniappam is really a tedious process, but then after making I realized that was wrong!!! Normally This is made mostly during Vishu festival, however could not stop myself cooking it after I spoke to my Ammuma as she just made it :) Here you go with the making part.


  • Wheat Flour- ¼ Cup
  • Ripped Mango Pulp- ½ Cup
  • Rava- 1 Tspn
  • Rice Flour- 1 Tspn
  • Elachi powder- ½ Tspn
  • Coconut pieces- few
  • Ghee or Oil- To Roast.


  • Mix all the ingredients except oil/ghee and coconut pieces in a bowl and make a batter(just like dosa batter)
  • Fry the coconut pieces in ghee and mix the roasted coconut pieces to the batter.
  • Pour oil or ghee in the holes in the pan.
  • After the pan turns heat(keep the flame as low) pour the batter to the oil filled holes.
  • Fry by flipping both the sides.
  • Transfer to a paper towel to remove excess oil and serve hot.

"As this recipe has mango pulp it takes a little more to cook the inside part, hence be patience till it cooked nicely by keeping the flame in low.

If the ripped mango you are using is not so sweet you could some sugar to the batter.

It's a recipe which turns a little dark, hence it doesn’t mean that its been over cooked."

Tuesday, 4 June 2013

Nei choru and chicken curry is a Malabar special delicacy from our “Land of Spices” which is an all time favourite recipe in most Kerala restaurants. Have you tried the ghee rice with the chicken curry?? I bet it can never beat the other cuisines. You could find this in most Muslim households in Kerala served with pappad and pickle.

Nei choru is very easy to make and gives a nice taste as it’s cooked with both the ghee and the spices. Each region in Kerala prepares it in different ways, some makes the rice separately and then add the fried onions, cashews, spices to it, and some doesn’t use the coconut milk to cook. The one which I have drafted here is absolutely tasty with nice aroma. If you are vegetarian, you could combine it with dal curry which is again tastes great. 

  • Basmathi Rice- 1 Cup
  • Coconut Milk- 1 cup
  • Ghee- 5 Tspn
  • Onion- 1 Large
  • Garam Masala- ¼ Tspn
  • Water- 1 Cup
  • Star Anise- 2 Nos
  • Cloves- 3or 4 Nos
  • Bay Leaves- 1
  • Cardomom- 2 Nos
  • Cashews- few
  • Raisins-Few
  • Pineapple pieces(optional)-few
  • Salt- To Taste


  • In a pressure pan, add the ghee and fry all the ingredients except the coconut milk and fry until it turns brown.
  • Add the washed rice and fry for about 2 minutes.
  • Add the water and the coconut milk along with the pineapple pieces and cook for 2 whistles.
Chicken Curry

Kerala style chicken curries are simple to make. Excellent if you have with ghee rice and with the biriyanis too. 

  • Chicken pieces- ½ Kg
  • Chili Powder- 1 Tspn
  • Coriander Powder- 1 Tspn
  • Turmeric Powder- ½ Tspn
  • Pepper Powder- 1 Tspn
  • Garam Masala- 1 Tspn
  • Ginger garlic paste- 1 Tspn
  • Onion-1 Large
  • Tomato- 1 Large
  • Green Chilies- 3 Nos
  • Coconut Shredded- ¼ Cup
  • Fennel Seeds- 1 Tspn
  • Salt- To Taste
To Temper:
  • Coconut Oil- 2 Tspn
  • Mustard- 1 Tspn
  • Bay Leaves- 1
  • Cardomom- 2 nos
  • Cloves- 2 Nos
  • Curry Leaves- Few


  • Grind coconut with the fennel seeds and keep aside.
  • Marinate the chicken with chilly,turmeric,coriander powder, pepper and garam masala powder for atleast ½ an hour.
  • In a hot pan, pour oil, add all the ingredients under to temper list.
  • Add the onion and sauté until it becomes translucent; add the green chilies and tomato and sauté again.
  • Add the marinated chicken and sauté again for about 5 minutes; cook covered for sometime until the chicken bakes well.
  • After the chicken bakes well, cook uncovered; add the grounded coconut and sauté again.
  • Cook until the masala smell goes off completely from it and garnish with coriander leaves.

"You can reduce the ghee usage as per your requirement.

Adding pineapple pieces to the ghee rice are purely optional and it should be added minimally as too much of it will turn the recipe a different taste.

You can replace the coconut oil with the vegetable oil too in the chicken curry."