This is a super easy and super quick recipe, and my go-to recipe when I’m short of time, that is most of the time.

The reason I love it so much is because, the moment you open the lid, it’s sort of a fragrant-outburst of spices and coconut oil. The creaminess of this dish, without adding cream, is ethereal. This is definitely something you’ll make very often, once you give it a try.

 

Ingredients:

Chicken – 1000 gm
Yogurt – 1 cup
Turmeric – 0.5 tsp
Kashmiri Chilli powder – 2 tbsp
Coconut oil – 4 tbsp
Onion (chopped) – 1
Ginger-Garlic paste – 1 tbsp
Cardamom pods- 2
Cinnamon stick – 1
Bsy leaf – 1
Chicken Masala – 2-3 tbsp
Milk – 0.5 cup
Salt – as per taste

Step 1: Marinate the chicken pieces in yogurt, turmeric powder, chilli powder and a pinch of salt.

Step 2: Heat oil in a pan. Saute chopped onions until slightly brown. Now add in the cardamom pods, cinnamon stick and bay leaf, along with some ginger-garlic paste.

Step 3: Toss in the marinated chicken along with some chicken masala powder and milk. Add salt according to taste. Cook until done.

 

Enjoy with steamed rice. 🙂

One of my all-time favorite snacks is Pazham Pori. It’s kind of a “Mallu thing” 😀

Super easy to make. All you need is a basic flour batter, salt and sugar, a little bit of turmeric for the color, and of course, bananas.

Ingredients:

Ripe Plantains – 2
All purpose flour – 1 cup
Sugar – as per taste
Salt – a pinch
Turmeric – a pinch
Water – as required
Oil – 0.5 cup
 

Step 1: Prepare a nice and thick batter using, flour, water, sugar, salt and turmeric.

Step 2: Slit the bananas through the middle and cut into halves if required.

Step 3: Immerse in the batter.

Step 4: Heat the oil in a pan, and fry both sides until done.

Enjoy with a steaming hot cup of tea. 🙂

 

 

Sambhar is a popular South-Indian dish, that is irresistibly aromatic, and can be enjoyed with idlis, dosas, or even a simple bowl of steamed rice.

The fact that it is highly nutritious and can be made so easily and quickly is an added plus point.

Ingredients:
Serves: 4-5

(You can add your choice of veggies.
Add or skip from the list according to taste)

Eggplant – 1
Ladyfinger – 3-4
Pumpkin – small 3-4 inch piece
Snake Gourd (Vellarikya) – small 3-4 inch piece
White Gourd (Kumbalangya) – small 3-4 inch inch
Potato – 1
Carrot -1

Dal – 1/4 cup
Onion – 1 (finely chopped)
Garlic – 1 whole (finely chopped)
Water – as required
Salt – as per taste

Coriander powder – 2 tbsp
Chilli powder – 1 tbsp
Tamarind – 1 inch piece (Soaked in 1/4 cup warm water)
Fenugreek powder – 1 pinch
Sambhar powder – 2 tbsp
Asafoetida – 1 pinch

For tempering:
Coconut oil – 2 tbsp
Mustard – 1/2 tsp
Fenugreek seeds – a punch
Shallots – 3-4
Curry leaves – 8-10

(Note: Soak dal overnight. Wash and use)

Step 1: Chop all the veggies. Add them to a pressure cooker. Add in the dal. Pour water, just enough to immerse all the veggies. Cook for 3 whistles. Turn off flame. Adjust salt according to taste.

Step 2: Stir in the masala powders and tamarind. Adjust water according to required consistency.

Step 3: For tempering: Heat some oil. Splutter mustard seeds, fenugreek seeds and curry leaves. Saute shallots until golden brown. Tip into the sambhar pot. Mix well.

 

Appam with curried coconut chicken is one of the most loved Keralite breakfasts.

It is soooo ‘basic’, yet, so savory and appetizing.

(Click here for the recipe of Appam)

Ingredients:

Chicken – 1 kg
Coconut Oil – 6-8 tbsp
Chopped onions – 2 cups
Garlic – 1 whole (chopped/crushed)
Ginger – 2 inch (chopped/crushed)
Green chilli – 4-6
Cumin – 1 pinch
Turmeric powder – 3/4 tsp
Coriander powder – 2 tsp
Potato – 1 (cut into cubes)
Garam masala – 2 tsp
Pepper – 3 tsp
Water – 1/4 cup

Towards the end:
Coconut Milk = Warm water (1.5 cup) + Coconut milk powder (5 tbsp)
Crushed spices – fennel (1 tsp), star anise (2) and cardamom (3-4) //(optional)
Pepper & Lime – to adjust spice & taste
Salt – according to taste

 

Step 1: Heat some oil in a pan. Saute onions, ginger and garlic until translucent.

Step 2: Add in chopped green chillies, potatoes and the masala powders. Cook for about 2 minutes.

Step 3: Toss in the chicken pieces along with some water and cook until almost done.

Step 4: Now, mix in the coconut milk and fragrant crushed spices. Adjust salt, pepper and lime according to taste. Cook until done. 🙂

Back home in Kerala, Tapioca or Kappa is one of the most loved snacks. In the olden days, it used to be grown in most homes.

My Mom-in-law says that Tapioca along with sardines, makes for a complete meal. It houses all the nutrition we need.

The spiced version of it, is best enjoyed with fish curry.

(Click here for recipe of Malabar Fish Curry – Red & Spicy Kerala Fish Curry)

(Click here for the recipe of White tapioca with Tangy Chutney)

Ingredients:
Serves: 4

Tapioca – 2
Turmeric powder – 1/2 tsp
Cumin powder – 1 pinch
Garlic – 5 cloves (crushed)
Green chillies – 2-4 (crushed)
Fresh grated Coconut – 1-2 handful
Coconut oil – 2 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – 6-8
Shallots – 4-5 (finely chopped)

 

Step 1:  Peel/Chop off the skin of the tapioca. Chop into fine pieces. Immerse in water. Boil until done. Turn off the flame. Drain the water.

Step 2: Once cooked, add turmeric, crushed garlic, green chillies, coconut and cumin. Season with salt. Mix well, while trying to mash the tapioca/kappa. Keep covered for the flavors to infuse well.

Step 3: For the tempering, heat some oil. Splutter mustard seeds and curry leaves. Saute shallots until golden brown. Add to the spiced tapioca/kappa.

Enjoy with some spicy fish curry.

 

 

This afternoon, after lunch, I was craving for some Shahi Tukda, and then I sat and looked at random pictures on Google, and that made the craving soooo strong, I wanted some immediately.

But to make the rabdi, it takes a lot of time, and I didn’t want to work so long for it. I’ve used brown bread, pan-fried instead of deep-fry, condensed milk instead of rabdi and reduced the amount of sugar used.

So here’s presenting a super quick Shahi Tukda, with some slight modifications to make it as healthy, tasty, and as quickly as possible.

Ingredients:
Serves: 3-4

Brown bread – 3 slices  (Crumbs removed and  the slices cut into cubes)
Ghee – 2 tbsp
Water – 1/2 cup
Sugar – 1/4 cup
Rose water – 1 tsp
Condensed milk – 4-5 tbsp
Saffron – 1-2 pinch
Pistachios – 4-5

Step 1: In a non-stick pan, heat some ghee, and pan-fry the bread until crisp.

Step 2: Prepare some sugar syrup, by boiling the water and sugar until slightly thick. Add rose water when done.

Step 3: Soak the cubes of bread in the sugar syrup. Transfer to a plate.

Step 4: Top with condensed milk, nuts and saffron.

Enjoy hot or cold, however you like it! 🙂

 

 

I happened to read a lotttt, about the benefits of fenugreek, especially about how it helps slow down the rate of sugar and carbohydrate absorption into blood, thereby being of service to people like me who gorge on carbs and desserts 24*7.

Chicken being one of our lunching-regulars, I thought of the ‘chicken + methi’ duo.

The combination of ‘methi’ and chicken is absolutely exquisite, resulting in a beautiful unique flavor, very different when compared to the other varieties you may have tried.

This recipe is an adaptation of the recipe by VahChef, and its so simple, this dish is going to be one of the most loved at your place.

Ingredients:

Chicken – 1 kg
Coconut Oil – 5 tbsp
Cumin seeds – 1 tbsp
Chopped Onion – 1 cup
Ginger-Garlic Paste – 1 tbsp (heaped)
Turmeric – 1 tsp
Tomato – 1 (finely chopped)
Green chillies – 4 (finely chopped)
Yoghurt – 3/4 cup
Water – as required
Kasoori Methi (Dry Fenugreek leaves) – 7-8 tbsp
Chilli powder – 3 tsp
Cumin powder – 2 tsp
Coriander powder – 4 tsp
Pepper – 2-3 tsp
Garam masala – 2-3 tbsp //depending on the amount of water/gravy
Salt – according to taste
Dill leaves – 2 handful (finely chopped) //reserve some for garnish
Vinegar – 1 tsp

Step 1: In a large non-stick cooking pot, heat some oil. Splutter the cumin seeds.

Step 2: Toss in the onions and saute until translucent. Add ginger-garlic paste, turmeric, chopped tomatoes and green chillies. Cover and cook for 5 minutes.

Step 3: Mix in 3/4 cup yoghurt + 1/4 cup water, along with the methi, dill leaves, chicken, and all the remaining spices. Add some pepper if you would like it spicy.

Step 4: A few drops of vinegar could be added to give it a nice and tangy punch. Add salt according to taste. Cook until done. 🙂

Cutlets make a classic Indian snack. Mom used to make them when I was in school and I remember finishing all of it in one go. I absolutely love tuna and adding potato to it just takes it to another level.

 

Ingredients:
(Makes around 15 large cutlets)

Tuna – 2 cans
Potato – 4 
Onions – 2 (chopped)
Ginger-Garlic Paste – 1 tbsp
Red Chilli powder – 1-2 tbsp
Turmeric – 1/2 tsp
Curry leaves– a handful 
Salt – according to taste
———————————–
Oil – as needed
Beaten eggs – 2
Bread crumbs – enough to coat the cutlets

(You could do 1 potato per tuna can OR adjust tuna to potato ratio as per liking. I just love potato so I’ve kind of over-done it) 🙂

Step 1: Boil, peel and mash the potato. (Tip: I pressure cooked them in the instant pot for 15 mins and let it cool before peeling)

Step 2: In a non-stick pan, heat 1-2 tbsp of oil. Toss in the onions and sauté until translucent. Mix in the ginger-garlic paste, tuna, and all the spices. Add salt according to taste. Heat until the flavors infuse well. Mix in the potatoes. Let it cool.

Step 3: Grab a handful, flatten and shape as desired.

Step 4: Dip each one in the egg mixture and then coat well with breadcrumbs.

Step 5: Deep fry them until done.

Enjoy with some ketchup or your favorite dip. 🙂

 

This post is a throwback to our simple meal, with which we ended 2015.

Rice gruel, or kanji is a favorite for most people. It is best enjoyed  with just pickle, moru, pappad, and some red/green gram.

This recipe uses red gram, paired with some UN-ripe green bananas.

Rice Gruel/Kanji Ingredients:
Serves: 4

Rice – 2 cups
Water – 8 cups

Prepare rice as usual. Do not drain the water from it. Ready. 🙂

Red gram with Green unripe banana –  Ingredients:
Serves: 4

Green Unripe Banana – 2
Red gram – 1 cup
Oil – 2 tbsp
Shallots – 4-5
Mustard seeds – 1/2 tsp
Curry leaves – a handful
Green chilli – 2 (finely chopped)
Garlic – 1 whole (crushed)
Turmeric powder – 1 pinch
Cumin powder – 1 pinch
Grated coconut – 1/4 cup
Salt – according to taste
 

Step 1: Soak the red-gram over-night.

Step 2: Chop/Peel/’Shave’ off the banana skin leaving most of the fibrous portion  on the banana.  Finely chop into cubes. Soak in water and wash before use.

Step 3: In a pressure cooker, to 1 cup red gram, add the chopped banana, about 3-4 cups water, and cook for about 3 whistles. Turn off the flame.

Step 4: Add the coconut, turmeric, cumin, and garlic into the pressure cooker, so that it gives a steamed effect to the coconut. Add salt according to taste.

Step 5: Tempering: Heat some oil. Splutter the mustard seeds. Add in curry leaves, green chillies and shallots and saute until the onions turn translucent. Add this to the pressure cooked red-gram-banana mixture.

 

Enjoy your kanji with this simple red-gram preparation, some pickle, moru and pappad. 🙂

 

While scrolling through my ‘Reader’, I came across this super tempting picture of a “Bulgur Wheat Salad with Thai Mango Dressing”.

I happen to love anything with purple cabbage (also known as red cabbage), and I just couldn’t wait to try my very own version of a salad with my favorite purple cabbage in it, and with the ingredients I had in hand. 😀

Ingredients:
Serves – 2

Purple Cabbage – 1/2 cup
Broccoli florets – 1/2 cup
Apple – 1
Raisins – 1/4 cup
Nuts – 1-2 handful
Mayonnaise – 1 tbsp
Cinnamon – 1 pinch

Step 1: Shred the purple cabbage. Finely chop the broccoli and apple.

Step 2: Cut each raisin into half, and crush the nuts into tiny its-n-bits.

Step 3: Mix it all, with some mayonnaise and a pinch of cinnamon.