Monday, September 11, 2017

Goat Curry



Goat - 1/2 Kg
Onion-3, thinly sliced
Oil-2 tbsp
Mustard seeds-1 tsp
Curry leaves-1  sprig
Tomato-2, cubed

Chilly powder- 1 tsp
Pepper powder- 1 tsp
Turmeric powder- 1/4 tsp

Ginger-2" piece
Garlic-8-10 nos
Shallots-3-5 nos
Curry leaves-1 sprig

Chilly powder- 1 tsp
Coriander powder- 3 tsp
Garam masala powder- 1 tsp
Meat masala powder- 2 tsp
Fennel powder- 1tsp
Pepper powder- 1 tsp

Green chilly-5 nos
Curry leaves- 1 sprig
Cinnamon-1" piece


1) Cut goat into medium size pieces and marinate with ingredients #1 at least for an hour.

2) Heat oil in a large sauce pan and splutter mustard seeds and curry leaves.

3) Saute sliced onions until they become transparent and golden brown.

4) Meanwhile, crush ingredients #2 and add it into the sauteed onions. Stir until the raw smell of ginger-garlic is gone.

5)  Combine ingredients #3 in a bowl and add the powders into the above sauteed onions followed by cubed tomatoes. You may use the tip of the spoon to break up/mash the tomatoes. Saute all of them until it becomes a thick gravy and you will see the oil separates from the gravy.

6) Stir in the marinated goat into the above cooked gravy and coat the meat with gravy. Transfer everything into a pressure cooker.

7) Crush the ingredients #4 and spread it over the mutton-gravy mix. You may add 1/2 cup of water. Pressure cook for 3 whistles or the until the goat is done. Boil off excess water if you prefer thick gravy.

The curry can be served with rice, porotta, chapathi or appam

Goat curry served with kerala porotta

Tuesday, September 5, 2017

Apple Preserves

Apple - 6, peeled and cored
Lemon juice-3 tsp
Sugar- 1 cup
Water-1/4 cup
Nutmeg/ cinnamon- 3 pinches, ground

Chop the apples into small pieces. Combine chopped apples, water, lemon juice, and sugar in a saucepan and cook covered until the apples are done. Then, mash the apples using a potato masher. Boil off any water until the preserves is completely dry and thick. Finally sprinkle ground nutmeg and mix well.
Transfer into airtight jars once it is cooled to room temperature.

You can eat the preserves as a snack, or top with whip cream to make a dessert, or use it in baking as a filling/stuffing

Monday, August 7, 2017

Pineapple Pudding

This recipe has been adapted and slightly modified from my friend Manu Jimmy's pineapple pudding recipe.

Crushed pineapple- 1 can (~500 g)
Whipped cream-4 oz

Condensed milk-1 can, 14 oz
Evaporated milk-1 can, 12 oz
Sugar- 1/4-1/2 cup

Jell-O, Pineapple flavor-1 packet (3 oz)  
Hot boiling water-1/2 cup
Cold water-1/2 cup

Whipped cream-4 oz
Crushed cashew nuts- 5 tsp

1) Strain and squeeze water from crushed pineapple and combine with rest of the #1 ingredients
2) Get a bowl and add Jell-O, pour hot water, stir for 2 min, then add cold water. Stir until the Jell-O has completely dissolved.
3) Pour the dissolved Jell-O over the pineapple mixture. Mix everything together and pour it into a dish/pan (If you have a spring form pan, use it. It's easier to lift it without disturbing the sides, once the pudding is set). Refrigerate until firm (~12 hrs)
4) On the top, uniformly spread whip cream and sprinkle crushed cashews

Saturday, July 22, 2017

Slow Cooked Baby Back Ribs

Baby back ribs

#1) For the marinade:
Red chilly powder -1/2 tsp

Coriander powder -1-2 tsp
Turmeric-1/4 tsp
Pepper powder- 1 tsp
BBQ sauce -2 tbsp
Steak sauce (optional) -1 tbsp

# 2) For the gravy:
Onion- 2, chopped
Ginger and garlic -1/2 tsp each
whole spices, crushed -(cardamom, cloves, cinnamon, etc)
BBQ sauces-2-3 tbsp

Video Recipe:
Click here to see the video recipe:

1. Clean the ribs and peel of the thin and transparent skin from one side of the ribs. Marinate with the ingredients #1 and leave it for 30-60 min in refrigerator.
2. Then, place the ribs in slow cooker and add the ingredients # 2.
3. Slow cook for 5-7 hours in low or 4-6 hrs in high (Refer to the slow cooker manual to get an estimate of pork ribs cooking time)
4. Flip the ribs after an hour
5. After the entire cooking period, separate gravy from the ribs.
6. Broil the ribs in high heat for 5 min
7. Boil off the excess water from the gravy to make it thick
8. Pour the thick gravy over the broiled ribs and broil again for 5 min

Serve with mashed potatoes and steamed vegetables.

Bread Pakora

For the batter:
Gram flour/ Besan/ കടല മാവ് -1.5 cup
Red chilly powder -1 tsp
Coriander leaves, chopped- 2 tsp
Asafoetida- a pinch
Water-1/2-1 cup

Bread slices - 4
Oil for frying

Combine all the ingredients for the batter in medium bawl. Mix well to make a smooth batter by adding enough water.

Cut each bread slice into 2 or 4 small pieces. Coat each of them in batter and fry both sides. Serve with ketchup or cilantro chutney.

Monday, May 15, 2017

Salsa Rice

White rice/ basmati rice- 1.5 cup
Salsa (thick, chunky & mild) - 1 cup
Chopped cilantro-4 tsp
Olive oil- 2 tsp

Wash and drain rice. Mix rice, salsa, oil, and half of chopped cilantro and cook with required amount of water, in a rice cooker. Sprinkle the rest of the cilantro and serve hot.

Thursday, May 4, 2017

Onion Pakoda/ Crispy Onion Fritters

Onion, medium sized- 1
Gram flour/ Besan/ കടല മാവ് -1 cup
Red chilly powder -1 tsp
Water-1/2 cup
Oil for frying

1. Thinly slice onions

2. Combine gram flour, red chilly powder, and salt in a large bowl.

3. Add water to make a smooth batter and mix well.

4. Add the sliced onions into the batter. Nicely coat onions with batter using a spoon/fork.

5. Get a frying pan and heat oil. Take a spoon full of coated onions and spread it over the pan. Repeat the process and make sure not to overcrowd the pan. Flip pakoras when one side is done. Fry both sides until they become light brown.

Serve warm with ketchup or cilantro chutney.

Friday, April 28, 2017

Pazham Kumbil Appam/പഴം കുമ്പിൾ അപ്പം/ Steamed Banana Dumblings


Ripe bananas- 6
Jaggery-3-4 medium size pieces (you can substitute with 1 cup of regular sugar or brown sugar)
Clarified butter/ghee- 1 tsp
Cardamom-2, crushed
Cumin seeds/ Jeera, crushed- 1/4 teaspoon
Dried ginger/ chukku, powdered- 1/4 teaspoon (optional)
Coconut, shredded-1/2-1 cup
Roasted Rice flour- 1-1.5 cup
Bay leaves/ Vazhana ila/ Parchment paper (for wrapping)
Salt- a pinch

1. Mash up the bananas. You can use a potato masher or just hands to mash them up into a fine paste (or it is also perfectly fine to leave a few chunks).

2. Scrape jaggery 

3. Select a wide and deep non-stick sauce pan and a long stemmed wooden spoon. Melt 1 tsp of ghee in the pan and combine the mashed banana, scraped jaggery, crushed cardamom, cumin, salt, and shredded coconut. Continuously stir the mixture in medium heat. You will see the consistency of the mixture changes while you stir. Sir until the mixture has become medium to thick consistency (around 10-15 min).Then, allow it to cool.  

4. Add rice flour to the banana mixture little by little and mix well until it reaches the right consistency of a smooth dough.

5.  Make a cone out of leaves and fill it it with the above dough using a spoon. If you don't have leaves, cut a sheet of parchment paper into several rectangles. Take a piece of parchment paper and make a cone. Leave one end of the paper to stick out so that it can be used to cover the top of the cone. Fill the cone with1-2 spoons of the dough. Push the dough to lower end of the cone using the back side of the spoon. Then, cover the top of the cone with paper that is sticking out from the cone.

6. Boil water in a steamer and steam for 20-30 min (To check whether it has cooked, insert a toothpick.If it is cooked, the toothpick will come out clean).


Alternate method: Pazham Kubmil Appam from Banana Preserves
You can also prepare pazham kumbil appam starting from banana preserve. Please see my previous post on Banana Preserves. Take one cup of the banana preserve and mix it with shredded coconut and rice flour to make a smooth dough. Then follow the steps 4 and 5 to make delicious banana kumbil appam. 

Sunday, March 19, 2017

Cucumber Pickle

Cucumbers in brine ~ 200g
Garlic, minced-1-2 tsp
Ginger, minced-1-2 tsp
Green chilly, sliced-3
Kashmiri red chilly powder-2 tsp
Turmeric powder-1/4 tsp
Mustard seeds-1/2 tsp
Fenugreek seeds, crushed- 1/4 tsp
Asafoetida- a small pinch
Gingelly oil/ any veg. oil-1 tbsp
Curry leaves-2 sprigs
Vinegar-1 tbsp

For making cucumber pickle in Kerala style, I used pickled cucumbers (in salt water/brine). Method of preparation is exactly same as my previous post on Olive Pickle.

Picture from
Drain cucumbers. You can save the salt water that cucumbers were soaked in.
Heat oil in a cooking pan and splutter mustards. Add curry leaves, green chillies, ginger, and garlic. Saute until they are slightly brown. Reduce heat, add chilly powder, turmeric powder and crushed fenugreek.Stir for a couple of minutes and add vinegar. Bring it to boil and add cucumbers. Adjust the consistency of the pickle by adding more water or the salt water that cucumbers were soaked in. Add salt if needed. Mix well, turn off the flame, cool and keep it in an air-tight jar.

Saturday, March 11, 2017

Berry-Banana Smoothie

Blue berry - 1 cup
Strawberry - 8-10 nos
Banana -1/2-1
Milk- 11/2 cup (I used 2% milk)
Sugar - 3 tsp
Vanilla essence -1 tsp
Ice cubes -5-6 nos

Clean fruits and combine all ingredients in a blender. Blend until smooth and creamy.
The color of smoothie will change if you leave it for a long time. So consume immediately.

Tuesday, March 7, 2017

Fried Shredded Pork /Pork varuthu idichathu /പന്നി വറുത്ത് ഇടിച്ചത്


Pork -1 lb

Chilly powder-1 tsp
Coriander powder-1tsp
Garam masala-1/2 tsp
Turmeric powder-1/4 tsp

(crushed or onion-1,sliced)
Dry red chilly-4
Curry leaves-a handful
Black pepper powder-1/2 tsp
Lemon juice-1/2 tsp


Clean and cut pork into thin flat pieces. Marinate it with ingredients #1 for one hour. Heat a wide frying pan and fry pork until both sides are brown (no need to add oil since the meat usually has lots of fat, but, if it is required, use oil spray).

Pound the fried pork pieces with a hammer (or something heavy) and pull apart the meat to shred.

Spay oil in a pan and saute dry red chillies for 3 min to make them warm and crispy. Crush roasted red chillies together with garlic and curry leaves. If you are using shallots, you can crush them too.

Heat oil in a pan and add this crushed mix and crushed shallots (or sliced onion). Saute until the onions are slightly brown. Add shredded pork and mix well. Stir fry until they are brown and crispy. Season with black pepper powder and lemon juice. Serve with rice.

Bitter gourd-Beans Stir Fry/ pavakka-beans thoran/പാവയ്ക്കാ ബീൻസ് തോരൻ

Bitter gourd- 1 small
Onion-1 medium
Green chilly-2 or 3

Grated coconut-1 cup
Turmeric powder-a small pinch

Oil-1 tbsp
Curry leaves-1 sprigs
Mustard seeds-1/2 tsp

Finely chop bitter guard, beans, green chilly, and onion (to chop bitter gourd, green chilly, and onion, I used S-blade in the food processor. For chopping beans, the top slice disc and the bottom S-blades are used)
Add oil into a pan, splutter mustards and add curry leaves. Stir in the chopped bitter gourd beans, green chillies and onion. Add grated coconut, salt, and turmeric. Cook covered for 10 minutes then open the lid and saute until it is completely dry. Serve with rice.