17 Aug 2014

UNNAKKAAYA/Coconut filled banana fritters

A very very belated Eid wishes to all....I have been off from blogging for a while due to some personal reasons..But a lot  have been happening in my life:)...Thaanks a ton to all those who have asked me about my absence from blogging..glad to know that you were all missing my updates :)..thanks for the support and love


This ramzan and Eid,unlike the past five years, i celebrated in kerala with my family in kerala.Along with my sister in law i planned to try few of  those typical malabar dishes this ramzan.My sister in law was very enthusiastic to have me alongside to experiment with new dishes.She always gives feedback about my recipes and is a great supporter of my blog.Though she is from trivandrum she knows a lot of  typical malabar recipes.So the first recipe we tried was unnakkaya.

                                              Unnakkaya is a widely popular malabar snack.Those who are from malabar side wouldn't need an introduction to this delicacy. Its a sweet dish made using ripe plantain/ethakkaya with a sweet filling inside.

what you need 
ripe plantain/nenthrapazam/ethakkaya - 4

for the filling
coconut - 1/2 cup
cashewnut-3 tbsp
raisins- 3 tbsp
sugar - 3 tbsp
cardomom seeds -2 or 3 pods

How to make 

  • cook the bananas in a pressure cooker or steam it in steamer until soft.
  • remove the skin and and using a knife remove the black seeds and fiber in the middle.
  • mash it and make a soft dough out of it like the chappathi dough and keep aside.
  • now we will make the filling.heat ghe.e in a pan and add cashewnuts, raisins ,coconut and cardamom seeds.saute for few minutes.remove from fire and keep aside.

  • grease your hands with ghee.take lemon sized ball from banana dough and flatten it in your palm
  • take 1 or 2 tsp full of coconut filling and place it in the center.now close the edges and make an elongated cylindrical shape using your both hands.

  • .make rest of the unnakkayas like this

  • heat oil/ ghee and slide each unnakkayas carefully and fry them turning each sides till all the sides are done

  • drain them into tissue paper and serve.

  • do not overcook the bananas.
  • if the banana dough is a bit lose you can add rice flour or keep it refrigerator for a while
  • you can customize the coconut filling by adding dates ,tutti frutti, egg etc

30 Apr 2014

Bread Caramel Pudding

  I was 12 when i fell in love with puddings.I clearly remember having pudding as dessert for my relative's wedding and that was the first time i ever had this delicious dessert.I didn't know the name of the dessert served then.All i know was i was served with something heavenly:)))

Though i love puddings very much i started making them only after my marriage.I have tried many puddings like dates pudding,coffee pudding,rava coconut pudding etc.But among all i have tried, this bread caramel pudding is my favourite.Its very simple and easy to make but tastes great.we all loved this pudding very much.

i was a little busy while making this so couldn't take step by step pictures.To the recipe

recipe for bread caramel pudding

  1. bread slices - 2
  2. egg - 2
  3. milk - 1 cup
  4. sugar - 1/2 cup
  5. vanilla essence - 3/4 tsp

for caramalising
sugar - 2tbsp

how to make

  • soak bread pieces in milk and keep aside.
  • next we will make the caramel.heat 2tbsp sugar in the pudding mould.when it turns into nice amber colour switch off the flame and swirl and spread the caramel syrup all around the mould and keep aside.
  • now in a mixer,add eggs, sugar,vanilla essence and blend well.
  • to this add soaked bread milk mixture and blend briefly.
  • pour this mixture into the caramelised pudding mould.
  • cover the mould with an alluminium foil and prick on top of the foil all over to allow steam to escape
  • put the mould in a pressure cooker or steamer
  • simmer the flame and steam for about 20-25 minutes
  • switch off the flame and allow to cool
  • then keep refrigerated for about 2-3 hours or more 
  • then take from refrigerator and run a knife around the edges of the pudding to loosen it.
  • demould it by inverting into the serving plate.
  • enjoy this super delicious dessert:)
be careful not to overheat sugar caramel syrup.once it turns nice brown/amber colour switch off the flame or it will taste bitter

27 Apr 2014

Chicken Dum Biriyani

Of all the biriyanis i love chicken biriyani the most.I make biriyanis on special occasions like Eid like others but i make pressure cooker biriyani often which is so easy.But never tried doing the dum before.I was actually bored of making biriyani the same method i used to.So thought of giving a try at dum.I know this is not the perfect way of doing the dum but the end result was awesome.This was the best biriyani i ever made.The chicken pieces had the perfect juicy texture.
Biriyani making is often misunderstood as tedious task.But personally i feel its the easiest dish to make.no chopping no grinding apart from chopping the mint/corriander leaves:)you dont have to make ten side dish also.All you need is a simple raita or pickle.sometimes you can go a little extreme and have boiled eggs and pappad along with your biriyani:))))

Recipe for chicken dum biriyani

for marination

  1. chicken - 1kg
  2. ginger garlic paste - 2 tbsp
  3. green chillies - 2 or 3
  4. turmeric powder - 1/2 tsp
  5. corriander powder -1 1/2 tsp
  6. red chilli powder - 1 tsp
  7. pepper powder - 1/2 tsp
  8. fennel powder - 1tsp
  9. cumin powder -1/2 tsp
  10. yogurt - 3 tbsp
  11. {corriander leaves, mint leaves,curry leaves}- a handfull
  12. salt - as required
  13. lime juice - 2 tbsp
for sauting

  1. onions - 4
  2. tomatoes -2
  3. oil - 3 tbsp

for rice
  1. basmati rice - 2 1/2 cup
  2. water - 4 cups
  3. ghee - 2 tbsp
  4. pepper pods - 4 or 5
  5. cumin seeds - a pinch
  6. cinnamon-half inch piece
  7. cloves - 6
  8. cardamom - 3
  9. bay leaf - 1
  10. aniseed - 3
  11. salt -1/2 tsp
  12. lime juice - 1 tbsp

for garnishing
  1. onion - 2[for caramalising]
  2. cashew nuts - handfull
  3. raisins - handfull
  4. mint leaves - handfull
  5. corriander leaves - handfull
  6. cherry/tutti frutti - handfull

  • wash and drain  rice and keep aside
  • wash and drain the chicken .
  • marinate the chicken using the ingredients listed under marination for about 2 hours
  • heat oil in a pan and saute sliced onions nicely till golden brown
  • add tomatoes and saute well
  • once tomatoes are soft mushy and nicely saute add marinated chicken
  • mix everything well and cook covered.chicken will ooze out water and in this water we will do the dum
  • when the chicken is 3/4th cooked switch off the flame

  • while chicken is being cooked lets make the rice
  • heat a vessel and add little oil/ghee and saute onions till they turn wonderfully deep brown in colour
  • transfer the caramalised onion to a plate and then add cashew nuts and fry till brown followed by raisins.

  • in the same pan add rest of the ghee and add pepper pods,cumin seeds,cardamom,cinnamon,bay leaf,cloves,aniseed and saute for few seconds
  • add  rice and fry for a while,about 5-10 minutes
  • add water ,salt and lime juice
  • mix well and cook covered.we have taken enough water just to half cook the rice
layering and dum
  •   take a wide vessel and spread some ghee on the bottom
  • first place chicken masala as the first layer and then add rice as second layer and repeat the process with the rest of masala and rice
  • when the layering is done, spread  caramalised onions and chopped mint leaves and corriander leaves cashewnuts and raisin.keep aside the above items for final garnishing too

  • close the vessel with a tight fitting lid
  • make a dough out of wheat flour like you do for chapathi and  seal the edges of lid of the vessel using this dough

  • place the vessel on stove top at lowest flame and cook for about 15-20 minutes
  • switch off the flame and allow to rest for another 10-15 minutes.
  • now your biriyani is ready
  • before serving garnish with cashewnuts caramalized onions chopped mint corriander leaves raisins and tutti frutti and enjoyyyyyyy:)
  • serve hot with raita n pickle
  • you can add saffron soaked in milk/pineapple essence before putting the dum.

20 Apr 2014

Apple Green Grapes Drink

Last week i have been to Mumbai to meet our friends there.I fell in love with Mumbai about 3 years back.Friends ,chaat ,shopping everything has been soooo  special and wonderful ever since.Like the previous visits, had a great time this time also..thank u soooo much M & R:)

While i was going through Vanita pachakam magazine at my friend's place in Mumbai i came across this recipe .Without any delay i just clicked the recipe in my mobile  and once i reached back home i tried this drink.It was green in colour as soon as i made the drink.But very soon ,even before i finished straining the juice it started changing colour to dark brownish green.I guess its the apple which changed the colour.

Recipe for apple green grapes drink

  1. apple - 1
  2. green grapes - 1/2 cup
  3. lemon - 1, chopped into small pieces
  4. sugar - to taste (optional)

How to make

  • in a blender blend apple and green grapes nicely along with little water.
  • strain the juice. 
  • take a tall glass add lemon pieces and icecubes(if u are using).
  •  pour the juice into the glass and serve.


  • u can add soda water to this drink
  • sugar is optional since apple and grapes are already sweet
  • u can even add mint leaves for the flavour

Sending this post to srivalli's CC Challenge of the month-april 2014, week 3

17 Apr 2014

Strawberry Milkshake

After making strawberry jam i had some more strawberries left in my fridge.So i thought of making Strawberry milkshake.Milkshakes are my all time favourite.I have so many milkshake recipes in my draft which i will be posting soon.Since its summer i am thinking of posting mostly juice and milkshake recipes
This is a very simple and easy recipe with very few ingredients.How relieving it would be to have a glass of milkshake on this summer.aaaaah....:)

Recipe for strawberry milkshake


  1. strawberry - 1/2 cup
  2. frozen/chilled milk - 1 cup
  3. sugar/honey - 2 tbsp

How to make

  • wash strawberries thoroughly and drain them
  • in a blender add  crushed milk(if using frozen milk) sugar/honey and strawberries and blend nicely
  • pour the milkshake into a glass and enjoyyyyyyy:)

5 Apr 2014


Paalaada is nothing but rice crepes which is very soft and thin.This is one dish my mom used to make whenever we had guests or on birthdays or on special occassions like Eid.It is very simple to make and we don't have to wait till the batter gets fermented like we do for dosa or appam.We have to grind the soaked rice ,coconut and egg and use it then itself.

From my mom my sister took this recipe and mixed it with her mother in law's recipe .My sister is an amazing lady who seems to have ten hands when she is in the kitchen.She always amazes her guests with delicious food. She assured me that paalaada is very easy to make.So before i came to Hyderabad soon after i got married ,i noted down this paalaada recipe in my small recipe dairy along with few other recipes from my mom and mother in law.So now when i decided to participate in this cookbook challenge of srivalli i chose this softy beauties .

I feel extremely happy and excited to be part of this cookbook challenge.Thanks a ton srivalli for the opportunity

Recipe for paalaada


  1. idly rice - 1 cup
  2. coconut - 1/2 cup
  3. egg - 1
  4. water as required for grinding

 How i made

  • soak the rice for 2 hours

  • grind the rice along with coconut little by little adding enough water

  • pour the batter onto a strainer and strain the mixture into a vessel.

  • while grinding the last batch of rice add the egg and grind

  • strain the mixture . add salt and mix well.add water if necessary.the batter should be very thin

  • now heat a nonstick pan and pour one ladle full batter and swirl and spread the batter

  • cook covered for about less than one minute in medium flame .

  • transfer to a plate and fold it into triangle or lengthwise shape

  •  serve it hot with chicken /mutton curry or any kurma of your choice

this post is for CC Challenge of the month-april 2014, week 1

1 Apr 2014

Buttermilk Tutti Frutti Cake

This is one of the easiest cake recipes i have tried.I saw this recipe in one of my favourite blogger nagalakshmi's blog:)..The other day my sister in law was asking why am i not posting any cake recipes. recently she started baking cakes and muffins.So she wanted me to post new cake recipes so that she can also try them.Then i thought i would post this cake which uses buttermilk.

I made this cake long time back and it was waiting in my draft to get it posted.Its a very easy and tasty cake.My husband is not a "sweet" person.But this one cake he loved it and finished it the same day i made.:).It had a very nice texture and taste.i strongly recommend you all to try this cake...To the recipe.

recipe for onebowl buttermilkcake

  1. all purpouse flour - 1 cup
  2. sugar - 2/3cup
  3. butter - 1/4cup
  4. egg - 1
  5. baking powder - 1/2tsp
  6. baking soda - 1/2tsp
  7. vanilla extract -1/2tsp
  8. buttermilk* - 1/2 cup
  9. tutti frutti - for topping

how to make

  • preheat oven to 200 degrees
  • in a bowl mix flour baking powder baking soda and sugar
  • to this add butter egg vanilla extract and buttermilk
  • put everything into an electric blender and blend well
  • pour the batter into a greased tin/pan
  • sprinkle on top with tutti frutti generously.

  • bake for about 25-30 minutes or until skewer inserted comes out clean.

  • for buttermilk i mixed 1/4 cup of curd with 1/4 cup of milk and kept aside for 10 minutes and then used it in mixing.
  • electeic beater would be the best to mix the ingredients..but since i din't have one i went with my electric mixer.the texture of the cake was still sooo good.
  • u can customize the toppings with nuts,chocolate chips or anything of your choice.

27 Mar 2014

Ginger Lemonade

Summer has arrived with full swing.Its terrible to step out of house in the afternoon but i have to go and pick my daughter at 1pm.Once we step inside the house me and my daughter gulp down a lot of water at once.Nowadays i prepare this lemonade and keep it in fridge and go to pick my daughter so that we can refresh with this cool drink when we are back home.

Lemonade is a lemon flavoured drink sweetened with sugar.In different places there are variations in the drink and its name.Here i  have tried ginger lemonade.

recipe for ginger lemonade


  1. lemon - 2
  2. ginger - 1 medium piece
  3. sugar - 5 tbsp
  4. water - 3 cup


  • squeeze the lemon and extract the juice
  • crush ginger in a mortar n pestle and keep aside
  • now in a vessel add the lemon extract, crushed ginger, sugar and water and mix well until sugar is dissolved
  • now serve it in a glass with few ice cubes

adjust the quantity of water and sugar as per individual preference

25 Mar 2014

Mixed Vegetable Kurma

The first time i made this absolutely delicious kurma, my husband raised this question when he stepped inside the house coming from office, "did u make chicken curry today?".The whole house was filled with wonderful aroma.So even before tasting the curry i knew its definitely going to be a hit....:)

This mixed vegetable kurma goes very well with rotis chapathis or even rice.I love that vegetable kurma we get with chapathis or parotta at hotels/restaurants.This curry tastes similar to that.Now i make this kurma very often and its liked by we all three:).My daughter have it with pooris though.We can add vegetables like potatoes ,carrot green peas,cauliflower,beans etc.In this recipe i have used only potatoes and carrots

recipe for mixed veg kurma
adapted from raks kitchen

  1. potato - 1 
  2. carrot - 1 
  3. beans,cauliflower,green peas - 1/4 cup of each
  4. onion - 1
  5. tomato - 1
  6. ginger garlic paste - 2tsp
  7. red chilli powder - 1tsp 
  8. turmeric -1/8tsp
  9. garam masala - 1/2tsp
  10. curry leaves - 1 spring
  11. corriander leaves - 3 tbsp
  12. salt - to taste
  13. cardomom - 1
  14. clove - 1
  15. cinnamon - one small piece
  16. bayleaf - 1
  17. cumin seeds - 1tsp
  18. oil - 2 tbsp

To grind

  1. coconut
  2. pepper pods
  3. cashewnuts - 5 or 6
  4. fennel - 1tsp
  5. khus khus - 1tsp(optional)

How to make

  •  chop the vegetables finely and keep aside 

  • grind the ingredients listed under "to temper" into a fine paste

  • heat oil in a pressure cooker and add cardamom,clove,cinnamon,cumin seeds and bayleaf
  • add currleaves and onion and saute for few minutes
  • then add ginger galic paste and saute till raw smell leaves

  • add tomato and salt and saute till tomato becomes soft and mushy

  • add the ground paste followed by all the masala powders and saute till raw smell leaves

  • add the chopped vegetables along with one cup of water.

  • add more water if you want lose gravy

  • pressure cook the curry for one whistle and after that simmer for five minutes
  • once the pressure releases completely by itself open the lid and add the chopped corriander leaves and mix well
  • serve with roti chapathi or rice.
you can adjust the quantity of water if you want more gravy