Wednesday, January 5, 2011

Mango ginger pickle

Mango ginger or manga inji looks like ginger root but tastes and smells like raw mango.

250 gm Mango ginger chopped
1/4 cup Gingelly oil
4 tbsp chilly powder
1/4 tsp asafoetida
1/4 tsp fenugreek seeds
1/4 cup tamarind juice
1/4 cup vinegar - 1/4 cup
4 green green chillies
2 sprig curry leaves
salt to taste
1.Roast and powder asafoetida and fenugreek seeds and keep aside.
2.Heat oil in a pan and fry the chopped mango ginger.Drain and keep aside.
3.In the same oil fry chopped grren chillies and curry leaves.
4.Add chilly powder,asafoetida fenugreek powder and fry for a minute.
5.Pour in the vinegar and tamarind juice.Add salt.
6.Throw in the fried mango ginger and switch of the flame when the mixture comes to a boil.

Monday, September 6, 2010

Ela Ada

Banana leaves and coconuts are readily available items in all households in Kerala.Thus Ada used to be the popular breakfast/snack item in Kerala.


For dough:

2 cup rice flour(roasted)
3 cup water(may vary)
1/2 tbsp ghee
1/2 tbsp sugar
salt to taste

For filling:

2 cup grated coconut
1 cup grated jaggery
1 tbsp ghee
1 pinch sesame seeds
1 cardamom pod
1/4 tsp jeera powder
2 shallots sliced


Preparing the dough:
1.Boil the water with ghee,salt and sugar. Add rice flour and mix thoroughly.Switch off the flame.
2.When the mixture cools down mix thoroughly with hand until you get a smooth dough.

Preparing the filling:
1.Heat a pan and add ghee and sesame seeds.
2.Throw in the grated jaggery and let it melt.
3.Add grated coconut,jeera powder,cardamom and shallots. Mix well.

Assembling and cooking:
1.Make small balls out of the dough and spread them into circles on banana leaves.
2.Keep one or two spoon full of filling on one side of the circle and seal with the other side.
3.Steam cook the adas for 10- 15 minutes and serve hot.

PS: Adas can be frozen after assembling and can be steamed just before serving.

Lime pickle

This recipe is for my friend George who is a "Naranga achar" lover.


10 Limes
2 garlic pods
2 inch ginger
4 tbsp chilly powder
1 tbsp asafoetida
1/4 tbsp fenugreek seed powder
1/2 cup sesame oil
1/4 tsp jaggery
1/4 cup vinegar
1/4 cup water
salt to taste


1.Steam the limes for one minute and cut them into 8 pieces each once they cool down.Add salt and keep aside.
2.Grind and make paste out of ginger and garlic.
3.Heat oil in a pan and saute ginger garlic paste until they turn light brown in color.Add the chilly powder,asafoetida and fenugreek powder and fry for one minute on low heat.
4.Pour in the vinegar and water.Add salt,jaggery and bring the mixture to a boil.Switch off the flame.
5.when the mixture cools down add the lime pieces to it and mix well.

Friday, July 2, 2010

Poori Masala

Poori masala is a popular breakfast item in India. Poori is deep fried wheat bread. Although it can be served with many different curries, a simple potato masala is the most common accompaniment.

Poori :

Ingredients :

2 cups wheat flour
4 tbsp sooji/rava(optional)
1 tbsp oil
salt to taste
oil for frying


1.Mix salt in wheat flour and prepare dough with it by adding little water at a time.
2.Leave the dough to rest for 30 minutes.
3.Roll out small balls of dough using a rolling pin.
4.Deep fry in oil until golden brown.

Potato Masala:


To Boil:

2 medium potatoes cut into pieces
2 medium onion cut into pieces
1 carrot cut into pieces
4 cashews broken(optional)
1 tsp grated ginger
4 green chillies chopped
1 sprig curry leaves
1/4 tsp turmeric powder
2 cups water

To Temper:

2 tbsp oil
2 dried red chillies
1 tsp mustard seeds
1/4 tsp urud dal
few curry leaves


1.Mix all the ingredients under "to boil" and cook until done. Mash the potatoes with spoon.
2.In a hot pan add oil and throw in the mustard seeds.When they splutter add other ingredients under "To Temper".
3.Pour in the cooked potatoes and mix well.

Friday, May 14, 2010

Cabbage Thoran

Cabbage thoran is a simple and nutritious dish often served at vegetarian feasts in Kerala.


2 cups finely shredded cabbage
1/4 cup finely chopped carrot
1/2 cup shredded coconut
1 onion chopped
6 green chilllies chopped
1/2 inch piece of ginger chopped
2 tbsp chopped coriander leaves
salt to taste

To temper:

2 tbsp coconut oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves
2 red dried chillies


1.Mix and mash together carrot,cabbage,onion,ginger,green chillies,coriander leaves and salt. Keep aside for 10 minutes.
2.Heat oil in a pan. Add mustard seeds and let them splutter.
3.Add cumin seeds,red chillies,curry leaves and mix well.
4.Add the cabbage mixture. Mix well on low flame for 2 to 3 minutes.
5.Serve hot with rice.

Cucumber carrot khichadi

Kichadi is served as part of Sadhya in Kerala. Easiest variety of khichadi is made as follows.


1 cucumber peeled and sliced
1/2 carrot peeled and sliced
2 tbsp coconut oil
2 dried red chillies
1/2 tsp mustard seeds
1/2 tsp urad dal
2 green chillies chopped
1 sprig curry leaves
salt to taste

To grind:

1 cup coconut
1/4 tsp mustard seeds
1 green chilly
1/2 cup yogurt


1.Heat oil in a pan and add mustard seeds.Let them crackle.
2.Throw in the urad dal, dried red chillies,curry leaves and green chillies.
3.Add carrot and mix well untill carrot is cooked.
4.Add cucumber,salt and mix well for 30 seconds.
5.Pour in the ground paste.Mix well and switch off the flame before the gravy comes to a boil.

PS:Add more yogurt/water to bring the gravy to your desired consistency.

Tomato Chutney

Tomato is a bright red fruit used in the preparation of almost all kinds of Indian curries. Tomato is a wonderful source of lycopene, a natural antioxidant.

This tomato chutney can be had with chappathi or rice. Amma usually makes this chutney when she is in a hurry as this requires only a few minutes of cooking time.


2 big tomatoes sliced
1 medium onion chopped
1 inch piece of ginger chopped
4 chopped green chillies
1 sprig curry leaves
2 tbsp coconut oil
1/2 tsp mustard seeds
salt to taste

To grind:
1 cup coconut
1 shallot


1.Heat oil in a pan and add mustard seeds.Let them crackle.
2.Add the ginger,green chillies,curry leaves and onion. Saute till the onion turns light brown.
3.Add the tomatoes,salt and mix well until the tomatoes turn into a paste.
4.Pour in the ground coconut mixture and enough water for the gravy.
5.Switch off the flame before the gravy comes to a boil.