Frittatas on stove top (with left over spinach thoran :) )

Eggs: 4
Milk: 3 tbsp
Cheera Thoran : 3 tbsp (or more if u want)
Salt and Pepper: as needed.
Oil: 2 tsp
Beat the eggs with the milk, salt and pepper.
In a non stick pan, Pour 2 tsp oil and swirl the pan.
Throw in the spinach thoran.
Now pour the beaten egg evenly over the spinach and swirl the pan.
Reduce heat to low
 After 6 minutes, open the lid and with a spatula, lift edge of frittata  and tilt the pan to allow the egg mix to flow underneath all around the pan.
 Cover and continue cooking  until set.
Cut into wedges and serve.

Apple Cake

Apples: 3, peeled cored and chopped finely
Butter: 1 cup or 200 grams melted
Sugar: 1 3/4 cups
Eggs: 3
All Purpose Flour: 2 cups
Baking Powder: 1 1/4 tsp
Salt: 1 tsp
All Spice: 1 tsp

Grease and flour a baking dish.
Preheat oven 180C
In a bowl, beat the sugar, butter and eggs till well combined.
Sift the four, baking powder, salt and all spice and add to the sugar mix.
beat again till everything is blended.
Fold in the apples.
Bake for 45 minutes or till a toothpick inserted comes out clean.
Serve warm or at room temperature.


Apple Cobbler

This is an easy to make, delicious treat!!!!

Apples: 4-5 (peeled,cored sliced)
Vanilla: 1+1 tsp. vanilla 
Sugar: 1 + ½ cup
Cinnamon: ½ tsp
Butter: 2/3 cup, melted and cooled
Egg: 1 
Flour:1 cup 
Baking Powder:¼ tsp
Salt: 1/4 tsp

Preheat the oven to 180C. 
Butter the bottom of a 9x9 baking dish.
Keep the apple slices on this dish till it is half full
Sprinkle the apples with 1 tsp of vanilla, ½ cup of the sugar and ½ tsp. of cinnamon 

Combine the melted butter, 1 egg, and the remaining 1 tsp. of vanilla.
 Add the remaining 1 cup sugar, the flour, baking powder, and salt and mix together.
  Pour the batter evenly over the apple slices.
Bake for one hour at 180C. Serve warm or at room temperature.
Recipe Source: best apple cobbler


Semiya Upma

Semiya/Vermicelli: 1 cup
Oil: 2 tbsp
Mustard: 1 tsp
Curry Leaves: 1 sprig
Onion: 1 medium diced
Green chillies: 2-3 sliced round
Ginger: 1 tsp minced
Green Peas: 1/2 cup
Carrot: 1/4 cup diced
Salt: as needed

Water: 2 cups

First, roast the vermicelli on low flame till it is uniformly golden in colour.
Keep this aside.
In the same pan, heat oil and splutter mustard and curry leaves.
Throw in the onions, green chilly, ginger and saute for a minute.
Add the veggies and saute on low flame with salt till it is almost done.
Add 2 cups water and when it starts boiling, add the roasted vermicelli and mix everything.
Keep the lid, cook on low flame till done.
Serve warm.


Prawns Vindaaloo

Prawns : 250 gram 

To saute and grind

Oil: 1 tsp
Pepper corns: 2 tsp
Cloves: 1 tsp
Dry red chillies: 8
Garlic: 5 cloves
Ginger: 1 inch
Cumin: 1/2 tsp

Heat oil, saute these ingredients for a minute and grind it to a paste by adding:

Vinegar: 1 tbsp

When these become a paste, add

Onion: 1 small chopped roughly

Keep this aside
Now, take

Oil: 1 tbsp
Onion: 1 large chopped
Tomato: 1 large chopped

Heat oil and saute the onion till it is wilted and slightly changes colour.
Add the tomato and saute till it is all mashed up.


Sugar: 2 tsp
Turmeric Powder: 1/4 tsp

Saute again for a few seconds and add the ground paste and the prawns.
Add little water and when it comes to a boil, add required salt.
Lower the flame, keep the lid and let the prawns get cooked.
When it is done, add:

Vinegar: 1 tsp

And wait for a minute more and take off fire.
Serve warm with rice or rotis.


Chocolate Cake (eggless and butterless)

Happy Friendship day to all my lovely readers out there!!!!!A guilt free chocolate cake to celebrate this day.

Recipe Source: Sharmis Passions

All Purpose Flour: 1 1/2 cups
Cocoa Powder: 3 tbsp
Baking powder: 1 teaspoon
Salt: 1/4 tsp
Chocolate chips: 2 tbsp

Water: 250 ml
Oil: 60 ml
Vanilla Essence: 1/2 tbsp
Lime juice: 1 tbsp
Sugar: 1 cup

Sieve the flour, cocoa powder, baking powder and salt twice.
In a bowl, take the water, oil, vanilla essence, lime juice and sugar.
Mix till the sugar dissolves.
Now add the flour mix and mix gently till you get a smooth runny batter.
Aadd the choco chips and mix again.
Preheat oven 180C
Grease a regular loaf pan with butter and dust flour.
Pour the batter to it and bake for 40 minutes or till done.


Andi Unda (Cashew nut and rice laddoo)

This recipe comes from my sister in law, Sophys kitchen. This is somewhat similar to our avalose unda and o yea, really tasty and healthy too!!!!

Red Rice/Kerala matta rice: 2 cups
Coconut grated: of 1 big coconut (around 3-4 cups)
Cashewnut; 100 gms dry roasted
Jaggerry: 400 grams

Wash rice and drain.
Once the water is fully drained, dry roast in a wok on medium heat till it is a darker shade but not too dark either.
Dry roast the cashews
Grate the jaggerry.
Now grind the rice in your mixie.
Take out and mix all other ingredients together and again pulse it in your grinder.
Take the mix out and shape it into balls.
Serve this as an evening snack.


Chicken Curry- Taste of Grandma's Kitchen!!!

We all love the taste of our childhood.... The smell of our grandmothers kitchen.... this taste and smell forms an important part of the emotional narrative of our childhood, our lives!!!

But havent you noticed over time, our recipes alter to accommodate our present lifestyle?
 One such example is using big onions for chicken curry. I remember, my ammachy always used pearl onion for chicken curries but now very few people use it. I too use big onions mostly but when I go home to my mothers, I just love the chicken curry there, it brings back so many memories, triggers emotions sometimes happy, sometimes sad....But mostly, wonderful memories.

This recipe with a generous helping of small onions sure recreates the taste of my childhood.
 And its amazing how I got the exact recipe/taste from someone I met by chance. My sons friends grandmother. This is her recipe and while waiting for my sons school bus, she was telling me about her daughter- in- laws blog. I googled and found the blog and this recipe was there. When I saw the small onions, I knew I had to try this and wow, I was transported back to those days and my kids inhaled this!!!!

Chicken: 1 kg
Fennel Seeds/ Perinjeerakam: 2 tsp
Small Onion/Pearl Onion/Shallots: 2 cups or 300 grams (pls do not use big onions)
Curry leaves: 4 sprigs
Ginger garlic paste: 1 tbsp
Tomato puree: 4 tbsp or of 2 tomatoes pureed
Kashmiri Chilly Powder: 2 tsp
Pepper Powder: 2 tsp
Coriander Powder: 4 tsp
Turmeric Powder: 1/4 tsp
Garam Masala: 1 1/2 tsp
Salt: as required
Oil: 4 tbsp

The peeled pearl onion weight should be 300 grams or 2 cups packed.
Slice each onion to 3. Do not have to make it too small.
Heat oil in a pressure cooker, splutter fennel seeds.
Thrown in the onions and curry leaves and saute till wilted.
Add the ginger garlic paste and saute till the raw smell is gone
Add the tomato puree, all the masalas and chicken and saute for sometime on low flame.
Add a cup of water and close the lid and cook for a whistle on high, then lower the flame and cook for one more whistle and switch off the flame.
When the pressure releases,open the lid and mix everything once and serve warm with rice or rotis.

Recipe Source: Mithraja's blog

Chicken Minced Creamy Pasta

This sure is a crowd pleaser. The quantity mentioned here will be enough for 6 people.

Macaroni (dry): 400 grams
Cook it in boiling water for 5 minutes. Drain and rinse under running water. keep it aside.

Minced Chicken: 400 grams
Onion: 2 medium diced
Garlic: 10 cloves minced
Tomato Puree: 6 tbsp
Chilli Flakes: 1 tbsp
Pepper Powder: 1 tbsp
Oregano or pizza seasoning: 4 tsp
Amul or any  Fresh Cream: 1 cup
Milk: 1 cup or more
Cheese: generous helping for garnish.
Heat oil in a pan and saute the onion and garlic till wilted.
Add the chicken, tomato puree, the chilli flakes and pepper powder, required salt and let it get cooked.
When it is done, lower the flame and add the oregano or pizza seasoning and give everything a toss.
Now add the cooked pasta, fresh cream, mix everything, then add the milk. Sometimes you might need more than a cup of milk.
 Make sure the dish isn't too dry. It should have a creamy wet texture. So add milk according to that.
Do a taste test, if needed add a little more of salt and the oregano or pizza seasoning.
Take off fire and garnish with a lot of grated cheese.


Kaara Chutney

This is another hotel style recipe. 
The recipe I got from bloghopping one day. Thanks to Cook N Dine

Onion: 1 chopped
Tomato: 1 medium chopped
Dry Red Chillies: 6
Urad Dal: 1 tbsp
Bengal gram dal: 1 tbsp
Salt: as needed
In a pan, heat a tsp of oil and saute all these items till it changes colour and tomatoes are mashed up.
Let it cool and grind to a paste adding little water.
Transfer to a serving dish.

To temper
Oil: 2 tsp
Mustard Seeds; 1/2 tsp
Urud Dal: 1/4 tsp
Curry leaves: 1 sprig
Heat oil and splutter the items under temper and pour over the chutney.
Serve warm with idly. Dosa.


Kerala Coastal Fish Fry

Yummy Yummy Crispy Fish fry !!!!!

King Fish: 1 slice
Or large prawns:6 nos
Kashmiri Chilly Powder: 1 heaped tsp
Turmeric Powder: 1/4 tsp
Salt: as Needed
Lime Juice: 1 tsp
Ginger Garlic Paste: 1/2 tsp
Rice Flour: 1 heaped tsp

Make a paste of all these and apply on the fish and keep aside for atleast half an hour
Shallow fry it in coconut oil.
Serve warm with sliced onions.



This is one of my earlier posts but the pics were so baaaaaad that I wanted to redo it. So finally I got a chance to make this again.... Took pics and here it is.
This is a dish that can never go wrong. And the beauty of this is it is filling, and can be had as breakfast, lunch or dinner and whenever I've served this for a party, it has become a huge hit.
Serve this with chole masala

Maida: 3 cups
Semolina/Rava: 1/4 cup
Oil; 1 tbsp
Curd: 3/4 cup
Baking Powder: 1 tsp
Salt and Water: as needed
Sugar: 1 tsp
Oil: 2 cups for frying
Sift the maida and baking powder.
Add the oil, semolina/rava, curd, sugar salt and water to the flour and knead.
(Pour water little by little- so that you get a smooth dough. you might need very little water as you are using curd)
Keep it covered for 3-4 hours in a warm place
Divide it into equal portions and roll it like big puri
Heat oil in a kadai and deep fry.
Serve hot with chole masala and sliced onions.


Kerala Prawns Fry

This is my Moms Prawns fry recipe. I guess this is the basic fish fry recipe for any malayalee. It tastes yum with prawns!!!!

Prawns: 1/2 kg
Ginger Garlic Paste: 2 tsp
Kasmiri Chilly Powder: 1 level tbsp
Pepper Powder: 2 tsp
Turmeric Powder: 1/4 tsp
Salt: as required
Lime Juice: of 1 small lime
Oil: 1 tsp

Marinate the prawns with all this for atleast 30 minutes....more the better.
Heat Coconut oil and shallow fry the prawns.
Make sure you dont cook it too long.
Serve warm with rice and onion slices


Chettinadu Chicken Gravy

Chettinad Chicken, my all time favourite and I love it best with Dosa, Egg Dosa, Kaldosa, Onion Dosa...basically any Dosa!!!!! Its not me alone, all of us at home love this preparation. But we always order in and this is the first time I made it at home. Thanks to my Tamil Cooking expert for all the lovely recipes....

Recipe got from here

Chicken: 1 kg
Curd: 4 tbsp
Chilly Powder; 1 tsp
Turmeric Powder: 1/4 tsp
Salt: as needed

Marinate chicken and keep aside.

To Roast and Grind:
Dried Red Chillies: 6-7
Coriander Seeds: 1 tbsp
Pepper Corns: 1.5 tsp
Cumin Seeds: 1 tsp
Fennel Seeds: 2 tsp
Onion: 2 medium chopped
Tomato large: chopped
Coconut grated: 1/4 cup
Heat a kadai and throw in the red chillies, coriander seeds, pepper corns, cumin seeds, fennel seeds and saute for 2 minutes.
Now add the onions and tomatoes and saute till the raw smell leaves.
Add the coconut grated and saute till browned.
When it cools, blend it into a smooth paste.

To temper:
Oil: 2 tbsp
Small Onion: 12 halved
Garlic: 7 minced
Curry  Leaves: lots
Tomato: 1 chopped

Heat oil and add the cardamom, cinnamon and cloves and saute for a minute. Now add the onion, garlic, curryleaves, saute for a few minutes
 Now add the  tomatoes and saute till limp.
Add the marinated chicken and saute for 10 minutes on low flame.
Add the ground paste and let the chicken get coated with the masala.
Add required salt, a cup of water and pressure cook for 2 whistles on high.
After the pressure releases, Boil again till required thick consistency is reached.
Serve warm with Dosas, Rotis or Rice.
Here, Ive served it with Egg Dosa.


Mango Mousse (eggless)

This recipe was on my to do list for such a long time. Finally I got to try it. It was really good and thick but it doesnt have that egg mousse consistency (if you know what I mean). Also, this recipe doesn't contan gelatin or agar agar.
 But when you try, whisk the fresh cream till soft peak consistency and then fold in with the cubed mango. But be careful when u beat the fresh cream coz at first it will become liquid then it reaches soft peaks and then look out----- past the soft peak stage, it will turn buttery- the fat will separate. So stop immediately when the soft peak stage is reached.

Mango puree: 4 cups
Sugar syrup: 1/2 cup
Amul cream: 1 cup
Thick curd: 2 cups
Mango cubed: of 1 fruit
Prepare sugar syrup by dissolving half cup sugar with half cup water and heating it on medium flame for about 3 minutes.
Take the mango purée, cream, curd and sugar syrup in a bowl and blend it with your cake mixer. Not too much.
What you can do is, do not add cream at this stage when u blend it. Whisk the cream till soft peak stage and then fold in to the blended mix. Be very careful coz past the soft peak stage, the fat will separate from the cream.
Mix in the cubed mangoes and pour in to a serving bowl or individual bowls and refrigerate till set.


Mint Coriander Chutney/ Pudina Sandwich

Mint/Pudina Leaves: 1 bunch
Coriander Leaves: 1 bunch and a half
Coconut grated: 3/4 cup
Ginger: 1/2 inch
Green Chillies: 2-3 (adjust according to your tolerance level.... I add 3)
Salt: as needed

Wash the leaves properly under running water.
Take the leaves off the pudina bunch. Discard the stem.
Now put the coriander leaves, pudina leaves, grated coconut, salt, ginger, green chillies in the mixie and blend them till you get a paste.

Spread butter generously on bread slices.
Now spread the mint coriander chutney.
Cover with bread slices.
Serve as an evening snack with coffee.


Left Over Magic- Veg Cutlets!!!

Ever wondered what to do with all the left over vegetable thorans and veg stir fries? please do not throw it ever again!!!!! Heres a simple tip to use it again to make a fresh new dish- Vegetable cutlets!!!! Make it and serve as an evening snack or as a side dish for lunch or rotis!!!!

Any left over veg stir fries and thorans: 1 cup,  (but pls do not use bittergourd!!!)
Potato: 1 large (pressure cooked and mashed with salt added.)
Egg: 1 beaten
Bread crumbs: half cup (maybe more)
If you do not want to use eggs, make it pure veg by making a paste with maida and water.

Mix the left over veggies with mashed potatoes,
 Dip in beaten eggs or the maida paste.
Coat with bread crumbs and deep fry.
Serve with sauce and salad


Vazhuthanaga Theeyal/ Brinjal Theeyal

Brinjal: 3 cut in medium sized pieces 
Button onion: a handful
Green Chillies: 3 slit
Turmeric Powder: 1/4 tsp
Chilly powder: 1/2 tsp
Coriander Powder: 1 heaped tsp
Tamarind: lime sized

To Roast and grind
Coconut grated: 3/4 cup
Dried Red chilly: 2
Ginger chopped: 1/2 inch

To temper
Coconut oil: 2 tsp
Mustard: 1/2 tsp
Curry leaves: 1 sprig

Dry roast the grated coconut, dried red chillies and ginger over a low flame till the coconut becomes brown making sure it doesn't burn.
When it cools, grind to a very smooth paste. Oil will ooze out of the coconut, so no need to add water, but if it is absolutely necessary add 1 or 2 tbsp water.
Heat Oil in a kadai and saute the onions and green chillies for 2 minutes on low flame.
Now add the chopped brinjal and saute again for 2 minutes.
Add the chilly powder, turmeric powder and coriander powder and saute till the raw smell is gone.
Pour a cup of water and let the brinjal get cooked.
Now add the tamarind water and let it come to a boil.
Add the coconut paste and when it boils along the edges, take off fire.
Splutter mustard, curry leaves in coconut oil and pour it over the Theeyal.


Spicy Tasty Crab Masala

Ive posted Crab masala recipes before. This is also a very tasty preparation. I got this recipe long back and since Ive already posted crab roast recipes before, I wasnt sure if I wanted to post again!!! But anyways, I clicked pictures. And when I tasted it, I was sure this was going in my blog. My husband gave me full marks... :) :) :) So here it is. Now this recipe is gonna be a regular in my kitchen.

Crab: 1 1/2 kg cleaned

Onion: 4 thinly sliced.
Heat 3 tbsp oil and saute the onions till slightly brown.
Add a tbsp of ginger garlic paste and saute till it is a nice brown.
Now add 
Chilly Powder: 2 tsp heaped
Coriander powder: 2 level tsp
Cumin Powder" 1 level tsp
Garam Masala: 1 level tsp
Pepper Powder: 1 tsp
 Saute till oil oozes out onlow flame. keep sprinkling water so that it doesnt stick to the bottom.
Add 2 chopped tomatoes, keep the flame on high and saute till it is all mashed up

Now add the cleaned crab, 2 cups water, required salt and let it get cooked on medium flame.
When all the water dries up and masala is coated, take off fire and garnish with coriander leaves.

Sambar Saadam Restaurant style/ Bisi Bele Bath

Iam not fond of one pot meals. But my family loves it and coz of that, I always make it and most importantly, look out for real good recipes. Sharmis recipes are like my tamil cooking Bible. O yes, it is really good...otherwise I wouldnt even have bothered to post it. This one is for keeps!!!!

Rice: 1 cup (I used boiled rice/Puzhangalarisi/puzhukkalari)
Toor Dal: 1/2cup
Water: 5 1/2 cups
Tamarind: a small ball

Oil: 1 tbsp
Mustard: 1 tsp
Fenugreek seeds; 1/2 tsp
Curry Leaves: 1 sprig
Pearl Onions :8
Carrot: 1/2 chopped
Tomato: 1 chopped
Green Peas: 1/4 cup
Potato: 1 chopped

Asafoetida: 1/2 tsp
Turmeric powder: 1/2 tsp
Sambar Powder: 1 heaped tbsp
Coriander leaves: 2 tbsp

Soak the tamarind in 2 cups water. Keep aside. 
Wash Rice and dal and soak in water For 10 minutes.
In a big pressure cooker, heat oil, splutter mustard, fenugreek, curryleaves.
Throw in the onions and tomatoes and saute till tomatoes are mushy.
Add the turmeric powder. sambar powder, asafoetida salt and all the vegetables and saute well.
Add the rice and dal.
Add the 2 cups tamarind water, 3.5 cups plain water.
Keep the lid and weight and pressure cook for 6 whistles on high.
When the pressure releases, open lid, pour a tbsp ghee, 2 tbsp coriander leaves and mix.
Serve warm with fryums or papad.

 Recipe Source: Sharmis Passions