Monday, 17 April 2017

Mushroom Pepper Fry

Inspired by many recipes ,here...
Finally got my perfect mushroom pepper fry recipe...this one is to be sealed !!

I make this dish in coconut oil and it gives the dish such a heavenly flavour...too good.
You can choose to make it in any oil ....

Jeera 1 tsp
Whole peppercorns 8 to 10
Chopped onions 2
Pounded ginger and garlic 3 tbsp each
Shallots pounded/crushed ..just bruised 8 to 10
Green chilly pounded 5
Curry leaves
Sliced mushrooms 150 gms
Chopped baby corn[optional]

Pounded black pepper-1 tbsp [ or more]
Kashmiri chilly powder 1 tsp
Turmeric 1/2 tsp
Sambar masala 1 tsp
Salt to taste

chopped coriander
coconut oil


Heat coconut oil in a kadhai and add the jeera and whole peppercorns.
Once it splutters..add the pounded shallots, garlic and ginger,green chilly and the chopped onions.
Add curry leaves and a generous pinch of salt.[add the babycorn now]
Saute till they get a beautiful golden hue.

Add the chilly powder,pounded pepper, turmeric and sambar masala..saute for a few seconds.
Add the mushrooms and salt..mix well.
cover and cook on medium for just about 3 mins...
Open and stir...
Make sure no water is added..
Alternate between opening and closing the lid while cooking[for addition of a mist of moisture only] till the mushrooms are cooked..

Take off heat and garnish with chopped coriander.[you can add some more pounded pepper if you are a pepperholic]

Serve with the bread of your choice...
I served it with Soft and yummy Methi theplas

Tiffin for the hubby..Methi thepla, mushroom pepper fry and fresh cut mango cubes

Monday, 27 March 2017

Erachi varattiyathu..... Slow cooked mutton..

The very name has Kerala written all over it. ...:)
This is a spicy and v.yummy dish..
This recipe is very much inspired by the Kerala meat fry recipe from ...i added my lil mad tweaks to it.

This is a v. fragrant dish too... So if you intend to surprise someone... Good luck 😆
OK here goes...

Mutton 1/2 kg
Ginger garlic paste 1tsp
Vinegar 1 tbsp
Shallots or small onion slices 1/4 cup
Garlic 4 cloves
Curry leaves
Dry roasted and pounded fennel or saumf 1 tbsp
Pepper powder 1 tbsp
Coriander powder 1 tsp
Red chilli powder 1tsp
Turmeric 1/2 tsp
Garam masala 3/4 tsp
Salt to taste
Coconut oil a few tsps
A tsp or more of water to bind all of this into a thick paste.
Mix all these ingredients and rub it on to the cleaned and drained mutton.
Keep. Aside for at least an hour.
To saute and add
Mustard seeds 1/2tsp
Ginger and garlic juliennes 1/4 cup
Shallots or small onion slices 1/2 cup
Green chillies slit 4-5
Curry leaves
Slices of thinly cut coconut... This adds so much flavour and taste to the dish.. Don't omit it.
And my mad tweak.... A few tsps of Jaggery powder.
(completely optional)
Pressure cook the marinated meat with very little water.. Maybe a 1/4 cup or less.
Pressure cook for 5whistles (I had to do an extra to get it to my liking)
Heat coconut oil in a pan and splutter mustard now add the coconut slices and saute.
Add the ginger garlic and shallots,green chillies and curry leaves too.
Saute till golden.
Pour it over the already boiling,cooked meat.
Reduce the liquid in the meat on a medium flame till it reaches a consistency, you desire.
[add the jaggery powder when you see the sauce thickening] 
I wanted it to turn a deep brown and ooze oil... But my ever hungry family was near the cooker... Asking me if it was done.. And my kid even told me.. That's enough cooking... Now dont kill the mutton, Amma!!
So I had to stop with a wee bit of gravy.. Thick n glorious!!
Serve hot with bread of your choice, rice...

Wednesday, 15 February 2017

Panjara Paal Payasam

Panjara Paal Payasam
[Kheer with sugar,milk and rice]

My mom in law makes the most amazing lil girl polishes off most of it.
her recipe is simple .
For 1 litre of milk,take a fist full or less of raw rice[her tip here is...the smaller the rice .the better the payasam]Place this vessel in a pressure cooker and wait it to let out the steam,immedietly reduce the flame and put the whistle of the cooker.let it cook on low flame for 15 to 20 mins.then off it and let it remain as is..for another 15 and put the required quantity of sugar[as per your sweetness quotient ] and cook on low flame till it thickens .add powdered cardamom and a couple of tulsi ka patha...[the tulsi patha is for the emotional satisfaction,the temples in kerala give this payasam as prasad and the tulsi is to show that the deity has partaken from the the glee of having the payasam is multiplied.]

Thursday, 23 June 2016

Coconut cake topped with a smooth mango sauce

Mango season is drifting away..going going gone....

I am in mood for some gooodddd aam fun before I say Goodbye...

I came across a simple coconut cake recipe from

Seemed incomplete without a good topping...

Quickly made some mango sauce ( no cook)...n it seemed like bliss,when served with the coconut cake... Mmmm!!! goes...
Coconut Cake

 1 cup self raising flour
 1 cup sugar ( I added 3/4 cup)
 1 cup coconut milk
1 egg
1cup grated coconut

Mix all the ingredients together and pour into a greased baking pan(I used an 8 inch pan)
Bake in a preheated oven for 30 to 35 mins at 180c or 350f

Mango sauce

One big mango,cut into chunks
3 tbsp milk or( cream if you like)
2 tsp or more sugar
1/2 tsp if lemon juice

Blitz all the ingredients together till you see no lumps.
Cool .

Slather on the cooled cake.
Slice n nom nom  ... :)

Thursday, 21 January 2016

Mushroom Masala curry (Amma Style)

Why I wrote Amma style....,well it is my Ammas style of the naadan masala curry...,a regular during our growing up years...Masalacurry..
The kashnam(pieces if translated literally... But means the vegetables that make the body of the curry) could be 'any English vegetable' according to that means..cauliflower,carrot,potato,capsicum beans,mushroom,peas etc etc...
I am itching to try a non veg or at least an egg version soon...
I am so glad that my kids are hooked to proper naadan (simple village style) cooking and are smiling wide,when they know it is masala curry boiling away smile emoticon
This simple curry is yummy with rice,dosa,idli,aapam and puttu....
Wide spectrum eh?;)
Here goes the recipe
grind these with garam masala powder
Mushroom 1 pack ,chopped
Potato 1 big ( boiled and cubed)
Capsicum 1 cubed
Carrot 1/2 cubedTomato 1 small cubed
Coriander powder 1 tbsp
Chilly powder 1 tsp or more
Turmeric powder 1/2 to 3/4 tsp
Salt to taste
vegetables boiling

fry shallots in coconut oil

ready to serve

Mix all of these ingredients and cook till veggies are done..
To grind together
1/2 coconut grated
3 cloves
1 inch pc of cinnamon
1/2 tsp of garam masala( I used kitchen king)
Grind to a paste and pour over the cooking vegetables.
Reduce flame and let the gravy thicken a bit.Adjust seasonings.
Slice four shallots (sambar onions) and saute in hot coconut oil.Once it turns golden in colour,pour it over the curry.
Add loads of chopped coriander leaves.
Take off heat.
Now start planning....what to serve this automatic beauty with smile emoticon

Wednesday, 20 January 2016

Melt in the mouth Rava Idli and tangy tomato onion chutney.

The rava idli recipe is from the blog, Jeyashri's Kitchen...and the tomato onion chutney is from Edible Garden(
The rava idli recipe asks for many more ingredients in the mix,but I stuck to mustard and urad dal family's crinkly nose,being the sole reason smile emoticon
Ok here goes..

Rava idli

1/ 2 cup of rava/semolina
1/4 cup of curd
Salt to taste
Eno Fruit Salt 1/2 tsp
Lemon juice 1/2 tsp
Water as needed
Urad dal 1/2 tsp
Mustard seeds 1/2 tsp
Oil 2 tsp
Heat oil in a kadai and splutter the mustard seeds...add urad dal and fry till golden ..add in the rava and saute for a min .
Take off heat and add lemon juice and salt.
Let the mix cool
Add curd and mix.add water to make it reach an idli batter consistency.
Make sure the idli moulds are oiled and the water for steaming idlis is boiling.
Now add the eno fruit salt and mix well...immedielty pour into the moulds and steam for 7 to 9 mins.
Unmould as you do with idlis.
Serve hottttt.

Tomato onion chutney

Two large onions chopped
1 tomato chopped
4 to 5 red chillies
2 cloves of garlic
1/2 tsp hing or asefoetida
Salt to taste
Oil to saute ,approx 2 tsp
Heat oil and add the chopped onions,garlic,red chillies and hing.
Fry till done(till raw smell goes away)
Add the chopped tomatoes and salt and saute till the tomatoes turn mushy.
Cool and grind without water
Yum yumm chutney ready.
This combination is very tasty...but do try this pataka chutney with crisp dosas too.... grin emoticon

Thursday, 3 December 2015

Kallumakaya /Mussel Roast

I spent my childhood in Secunderabad and hence our sea food dictionary held fish(murrel) fish(king fish) and fish(sardines) everything is just far as a youngster is concerned...sab machi hi tho he!!
I remember eating an occasional platter of prawns and feeling smug...boasting to my friends..."humne aaj prawns khaaya".....And when they asked "jhinga?" I would very confidently say....nahi re baba......Prawns!!!
I got introduced to a vast variety of sea treasure ,during my stay at hostel in the amazing Calicut Medical College credits to the mess,though...where we were served food equivalent to any hostel mess around the country....
Classmates used to take us hostelites home to fresh food...aromas from the kitchen would drive us crazy...
Thank you Jappu,my dear brother whose home we gatecrashed many times...only to welcomed by his mummy's fragrant biryanis,roasts,curries and a variety of sweets...Iftar at his home was incomplete without us....:) or so we believe! 

Friends ,who visited home,got bk packets of home cooked deliciousness ...oozing with love and coconut oil..yummmm!

Ever thankful to all the aunties who painstakingly cooked large meals for all the " hungry as hatchling" group of hostellers....
I tasted delicacies like mussels...kallumakaya,huge prawns,little shrimps,crab,squid... ...tasted it all..loved them all.

Kallumakaya is named so due to the way it is if the rocks bore them...they cling on to the rocks for dear life and grow happily there.....mussel cultivation uses the same rule...kallu means rock or stone and kaya means they somehow become the fruit that the rocks bore...

Now for the recipe..I got the cleaned ,shelled mussels from a friend who supplies excellent sea food...easy to cook.

Mussels cleaned 300 gms
Onion chopped 2 to 3
Shallots chopped 10
Ginger pounded 1 tbsp
Garlic powder 1 tbsp
Green chilies 3 chopped
Curry leaves
Tomatoes 3 medium chopped


Kashmiri chilly powder 1 tsp
Chilly powder 1 tsp
Turmeric 1/2 to 1 tsp
Coriander powder 2 tsp
Pepper coarsely pounded 1 tsp
Saumf or Anise seeds pounded 1 tsp
Any meat masala1 tsp
Salt to taste
Coconut oil

Boil the mussels with a pinch of turmeric and salt (skip this step if the mussels are cooked already)...cook for 5 mins and keep aside.
In a kadhai take coconut oil and add two springs of curry leaves.

Add the chopped onions and shallots...saute till transparent.

Add the pounded ginger garlic and the green chillies.

Once they get caramelized, add the diced tomato...saute till the tomato is mushy..

Add the masalas and stir well..add the boiled and drained mussels...mix well.

Now add half a glass of water and cover it.cook till the consistency is to your liking.

Take off fire and pour some coconut oil and crush some curry leaves over the mussels.

You can add more water if u fancy a thinner roast gravy...or you could add coconut milk too....the spice will be mellowed but taste remains.

Serve hot with rice,chapathi,aapam,pathiri......any thing goes well with this beauty.