Sunday, July 10, 2016

Roasted Cauliflower curry

For roasting cauliflower:
  1. Cauliflower florets- 2 cups
  2. Ginger paste - 1/2 tsp
  3. Garlic paste - 1/2 tsp 
  4. Chilli powder - 1/2 tsp
  5. Turmeric powder -1/8 tsp
  6. Garam masala - 1/2 tsp
  7. Yogurt- 1 tbs
  8. Salt to taste
  9. Oil - 2 tbs

For curry:
  1. Onion, sliced - 1 cup
  2. Ginger paste -1 tsp
  3. Garlic paste - 1tsp
  4. Tomato purée, canned - 2 tbsp 
  5. Salt to taste
  6. Turmeric powder - 1/8 tsp 
  7. Chilli powder - 1/2 tsp
  8. Garam masala - 1/2 tsp
  9. Green peas, frozen - 1/2 cup 
  10. Kasuri methi, crushed- 1 tbs
  11. Milk/milk cream - 1/3 cup
  12. Coriander leaves - 1 tbs

  1. Marinate cauliflower with all the ingredients under roasting cauliflower except oil
  2. Heat a pan with 2 tbs oil and roast cauliflower under high heat till cauliflower have some brown spots on them and keep aside the cauliflower on oil soaking tissue 
  3. Heat the same pan with 2 tbs oil
  4. Sauté onion till translucent 
  5. Add ginger paste and garlic paste and sauté again
  6. Once the raw smell goes, add turmeric powder, chilli powder and garam masala and give a stir
  7. Add tomato purée and mix again
  8. Add a cup of water and required salt to it and let it boil
  9. Once boiling and slightly thick, add green peas, roasted cauliflower and Kasuri methi to it
  10. As the cauliflower is fully coated with gravy and gravy is thick enough, add milk or milk cream to it and mix well
  11. Switch off the flame 
  12. Garnish with coriander leaves

Paneer kheer/Cottage cheese pudding

Paneer kheer is a delicate kheer made with paneer. It is a tasty treat which is sure to win everyone's compliments!

  1. Milk - 1.5 Liters
  2. Condensed milk - 1/2 tin
  3. Cardamom powder - 1/8 tsp 
  4. White Vinegar - 1 tbs
  5. Saffron - 1/2 tsp

  1. Heat 1liter of milk in a sauce pan
  2. Once the milk is hot, add vinegar to it. 
  3. Keep the milk hot it in low flame for a minute more and switch off the flame 
  4. The milk should be completely split by now 
  5. Add more cool water to the above to clean the milk solids from vinegar taste
  6. Pour it into a muslin cloth to drain water. Hang it or keep it flat to drain water.
  7. Once fully drained, crumble the paneer
  8. Heat the rest of milk in another sauce pan
  9. Add condensed milk, cardamom and saffron to it and stir it for 20 minutes till the kheer thickens
  10. Add crumbled paneer and cook for 15 minutes more and switch off the flame 

Garnish kheer with edible silver foil!

Wednesday, July 6, 2016

Meen Pollichadu/ Steamed Fish in Banana Leaf

Meen pollichadu is usually made with pomfret or any other fish with flesh. And the masala is usually bright red in color as it is made with chilli powder. But for a change I have used green chilli instead of red chilli here.

  1. Fish, cut into slices - 4
  2. Shallots- 1/2 cup
  3. Green chilli - 4
  4. Ginger, chopped - 1 tsp
  5. Garlic, chopped - 1 tsp
  6. Curry leaves - 4-5
  7. Salt to taste
  8. White Vinegar - 1 tbs
  9. Coconut oil - 1/4 cup
  10. Banana leaves - 4 pieces


  1. Grind all ingredients except oil and fish to paste
  2. Heat oil and add hot oil to the above paste
  3. Take  banana leaf and make it flexible by keeping it on flame for a second
  4. Spoon the masala on the banana leaf as shown in picture
  5. Place fish on the masala and spoon more masala on the fish
  6. Fold the banana leaf as shown in the pic and tie it using thread and keep it for 15-20 minute
  7. Heat a heavy griddle and cook fish on it under medium to high flame, 5-8 minutes on each side

Serve Meen pollichadu with rice!

Tuesday, June 28, 2016

Irachi Pathiri

Irachi Pathiri is a Malabar Muslim dish with chicken stuffed in flour pathiris/tortillas and deep fried. This is kind of a must try for us every year during Ramzan fasting days from the famous Zains hotel in Calicut. During those days Zains have all those yummy Malabar Muslim snacks available in the evening time and we make sure that we have at least a single visit there on one of those days.
Irachi Pathiri is not a heavily spiced snack, it is mildly spiced. But don't count the calories and fat when you have this. 😜
Here goes the recipe for Irachi Pathiri which yeilds 2  medium sized pathiris. 


  1. Chicken pieces - about 100gm
  2. Coriander powder - 1/2 tsp 
  3. Chilli powder - 1/4 tsp
  4. Turmeric powder -1/8 tsp
  5. Salt to taste
  6. Onion, chopped - 1/4 cup
  7. Ginger, chopped - 1tsp
  8. Garlic, chopped - 1 tsp 
  9. Oil - for frying + 2 tbs
  10. All purpose flour - 1 cup
  11. Salt to taste
  12. Egg - 1
  13. Sugar - 1 tsp
  14. Cardamom powder - 1 pinch
  15. Ghee/ oil - 4 tbs


  1. Marinate chicken pieces with salt, turmeric powder, chilli powder and coriander powder for 10 minutes.
  2. Cook chicken in half a cup of water. 
  3. Once chicken is cooked well, cool them and shred the chicken 
  4. Knead flour with salt and water and keep it closed for 10-20 minutes 
  5. Heat 2 tbs oil in a pan and sauté onion , ginger and garlic for 2 minute under medium flame 
  6. Add the shredded chicken to the above and sauté it for 2 more minutes 
  7. Roll the dough to 4 round shaped pathiris 
  8. Spread chicken mixture on a pathiri 
  9. Cover it with 2nd pathiri 
  10. Apply a bit of water on the pathiri edges for sticking them together 
  11. Seal the sides using a fork or with finger
  12. Remove any trapped air by pricking the pathiri with tooth picks 
  13. Heat oil in a deep frying pan  
  14. Deep fry pathiris till they are cooked and golden brown
  15. Keep them on oil absorbing tissues
  16. Mix egg,sugar, salt and cardamom powder and pour it to a flat bottomed bowl or plate
  17. Heat another flat pan with ghee in it
  18. Dip fried pathiris in the egg mixture so that both sides have egg mixture on them. You may spoon the egg mixture on the pathiris or flip pathiris in the egg mixture instead of dipping it
  19. Fry pathirus on the flat hot pan with ghee till the egg mixture on both sides are cooked and slightly browned.

Irachi pathiris are ready to be served!

Sunday, June 26, 2016

Sambar, without sambar powder / Lentil vegetable soup

Sambar is one of our family favorite day to day dish. In Kerala itself there are so many varieties of sambar as we move from South Kerala to North Kerala. Slightly sweet version from south to the roasted coconut version sambar from north tastes good with rice as well as idli or dosa.
Our usual sambar is made with sambar powder and roasted coconut paste. That is my mom's version. And that is one of the best tasting sambar I have ever had. 😊
But the below Sambar recipe is adapted from my mother in laws version of sambar which is made without sambar powder. This is the best sambar recipe without sambar powder :). 


  1. Sambar dal/ toor dal - 1/3 cup
  2. Tomato, wedges - 1 cup
  3. Onion, wedges - 1/2 cup
  4. Drumstick, cut - 1/2 cup
  5. Ladies finger, cut - 1/2 cup
  6. Turmeric powder - 1/4 tsp
  7. Tamarind paste - 1.5 tsp 
  8. Salt to taste 
  9. Coconut oil - 2 tbsp 
  10. Mustard seeds - 1/4 tsp
  11. Fenugreek seeds - 1/4 tsp
  12. Curry leaves - 6
  13. Dry red chilli - 2-3

Sambar masala:

  1. Coconut oil - 1 tsp
  2. Split urud dal - 1 tsp
  3. Uluva/ fenugreek seeds - 3/4 tsp
  4. Kayam / Asafoetida - 1/8 tsp
  5. Curry leaves - 4-5
  6. Coconut, shredded - 2 heaped tbs
  7. Chilli powder - 1 tsp
  8. Coriander powder - 3 tsp

Sambar masala:

  1. Heat a tsp of coconut oil in a pan
  2. Add kayam, urud dal, fenugreek seeds and curry leaves and sauté till urud dal is golden brown. 
  3. Add coconut and stir till coconut is golden brown. Stir continuously under low flame so that coconut doesn't get burned. 
  4. Add chilli powder and coriander powder to the above and stir for a minute and switch off the flame. 
  5. Make smooth paste with the above. 


  1. Cook sambar dal with enough water in pressure cooker till soft and mushy
  2. Add all vegetables except ladies finger along with turmeric powder
  3. Once the vegetables are almost cooked, add ladies finger. 
  4. Add salt to taste. 
  5. Add sambar paste to it and mix it
  6. Once the sambar starts to boil, add tamarind paste and mix well 
  7. Let it cook for 2 more minutes and switch off the flame. 
  8. Add chopped coriander leaves. 
  9. Heat coconut oil in a small pan for tempering. 
  10. Splutter mustard seeds and fenugreek seeds
  11. Add curry leaves and dry red chilli to the above and switch off the flame. 
  12. Pour the tempering over sambar and keep it closed for a few minutes before stirring. 

Serve sambar with rice or idli.