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Tuesday, July 31, 2012

Sweet Plantain Cutlets (Ethakka Cutlet)

                    This is really a very easy sweet dish...i wanted to make 'unnakaya', but there was not enough banana with me...With 1 big banana(ethakka),,i could make 4 cutlets...& we were 2..more than enough...This is a very interesting & easy sweet for Ramadan..


1.Ripe plantain(ethakka)-2
2.Coconut(grated)-4 tbsp
3.Cashew Nuts(chopped finely)-15
4.Raisins/ Kismis(chopped finely)-15
5.Sugar-2 tsp
6.Ghee-1 1/2 tsp
7.Milk-4-5 tbsn
8.Bread crumbs-1 cup

Plantain Preparation

~Boil the plantain along with the skin in water until they become soft enough to be smashed...Their skin would be broken, when cooked.
~Once soft,off the flame & drain the excess water & let it cool.
~When cooled remove its skin & smash them into a thick paste.

Sweet Mix Preparation

~Heat 1 tsp ghee in a saucepan.
~Add coconut & saute for 3 mins(stir in between).
~Now add chopped cashew nuts & kismis n cook for 3 mins.
~Add sugar & mix well.
~Add the smashed plantain & mix well.
~Add the rest ghee & cook for 1min..It becomes a halwa state ..

Cutlet Preparation

~Make lemon size balls with the sweet mix n press them in the center to make the shape of a cutlet.
~Take milk in bowl.
~Spread bread crumbs into a plate.
~Dip the cutlets into milk & then roll over bread crumbs & coat them & keep aside separately.
~Repeat this process for all the cutlets.
~Freeze these for atleast 1 hr.
~Now you can deep fry these sweet cutlets...

Linking to : Pari's Show me your Dessert 

Linking to : Soumya's Taste of the Tropics - Coconut & Mireille's Page

Linking to : Sayantani's JCO-celebrate; Monsoon of India & Jagruthi's Page

Linking to : Nayana's Celebrate Navratri/Diwali & Jagruthi's Page

Monday, July 30, 2012

Ball Cakes (Unniyappam Cakes)

             This recipe's founder is my mom....In the earlier days as we didn't have an oven to bake a cake, my mom thought of preparing small cakes in unniyappa chatti...The ingredients of this cake might be common, but the shape & its two colored sides makes this cake entirely unique..!!!
Not only for kids, even elders found this really interesting..its really spongy, sweet & cute with a great texture....
My friends were a great fan of this when i took this along for our college tour...!!


1.Maida-1 cup
2.Sugar-1 cup
5.Baking powder-3/4 tsp
6.Vanilla essence-4 drops

Paniyaram pan(Unniyappam chatti)


Kerala Oven Preparation

~Clean your unniyappa chatti & dry it properly.
~Find a proper lid for the unniyappa chatti & close it.
~Find a steel container(charuvam) with lid which sits perfectly on top of the closed unniyappa chatti..
This structure should be perfect...else the cakes wont be baked properly... 
 I hope this image would make it more clear...

Batter Preparation

~Break the eggs & add them first in the blender.
~Now add maida, sugar,vanilla essence & dalda(liquid form)...& blend till smooth paste..
~Pour this batter into a vessel & add baking powder & mix well.
~Keep aside this batter for 1 hour.

Cake Preparation

~Fill the steel container with full water &  close its lid & keep it for boiling.
~Once it starts boiling, place the unniyappa chatti on the stove properly & start heating in medium flame.
~Once the unniyappa chatti is heated, reduce its flame.
~Now start pouring the batter in each of its holes with a spoon(Don't fill the holes completely as the cake would rise up when baked..Filling half the hole would do)
~After filling all the holes close the unniyappa chatti with a lid.
~Now place the steel container with boiling water on top of this closed unniyappa chatti..& see to it that it doesn't fall...
(Be very careful during this process..the hot water might spill..catch the container with two hand towels & do the shifting)
~Now off the flame where the steel container was being heated.
~Let it bake for 5 mins & shift the steel container carefully & open the lid & check by inserting a small knife in the center of the cake..
~If not cooked, keep all the equipments back in the same postion & wait for 2 more mins.
~When its done, open up & toss the cakes out of the unniyappa chatti into a large bowl.
~Just taste your first cake'll get the feel...
~Repeat this same process till the batter is finished..
~Need not change the flame till the end & now you must have got the correct baking you need not check..just take it out on that time..
~Need not boil the water in the steel container also..only in  the beginning,....Just place it on top everytime.
~Let the cakes cool, then only you can keep it in an air tight will stay there for more than 2 weeks..
Dont let it burn....

This procedure might look loong & difficult...but its really very easy & interesting too...:)
Any doubts...don't forget to ask...... 

  Linking to : Sayantani's JCO-celebrate; Monsoon of India & Jagruthi's Page

  Linking to : Deepa's  Kids Recipes

Linking to :  Viji's Feast For Your Guru 


Sunday, July 29, 2012

Sukhiyan / Modakam (Green Gram Balls)

           Its a sweet & delicious snack with green gram stuffing.....This is a typical kerala tea time snack..... Its usually available in the local tea shops.... Its very simple & easy to make... 
My dear mom's special recipe...


1.Green gram(cheru payar)-1 cup
2. Coconut(grated)-3/4 cup
3.Cashew Nuts(cut into small pieces)-10
4.Raisins/Kismis(unakka mundiri)(chopped into small pieces)-10
5.Maida-2 tbsp
6.Atta-4 tbsp
8.Salt-1/2 tsp
9.Turmeric powder-1/2 tsp
10.Cardamom powder-1/2 tsp
11.Ghee-2 tbsp

Mixture Preparation 

~Cook the green gram in a pressure cooker with 1 cup water(1 or 2  whistle) ...& keep aside...(Do not over cook..should not become a paste..)
~Heat ghee in a kadai(cheena chatti).
~Roast chopped cashew nuts till they change color.
~Now add kismis & cook or 1 min.(keep stirring).
~Add coconut & stir cook for 5 mins.
~Add sugar & mix well & taste its should be very sweet enough...(keep adding sugar till its mouthwatering)
~Add the cooked green grams & mix well & check the sweetness(sugar can be added if required).
~Stir cook for 2 mins & off the flame & let it cool.
~Can refrigerate after cooling if required.
~Make lemon size balls with this cold mix...

Batter Preparation

~Take a bowl & mix maida, atta, sugar-1 tsp, salt, turmeric powder & cardamom powder.
~Mix very little water with it..The batter should be very thick..

Sukhiyan Preparation

~Heat oil in a kadai.
~Dip the small balls in the batter, coating it uniformly & dip in oil & deep fry it..

Sweet balls ready !!!

Linking to : Pari's Show me your Dessert 

 Linking to : Soumya's Taste of the Tropics - Coconut
& Mireille's Page

Linking to : Sayantani's JCO-celebrate; Monsoon of India & Jagruthi's Page

Linking to :  Viji's Feast For Your Guru

Kerala Fish Curry

              There are many varieties of fish curries in Kerala..Every household must be sticking to one of its recipe..& its a common dish during lunch time in goes well with rice(all types of rice), chappathis, dosa, appam, paratha, idiappam, puttu(steam cake), kappa(tapioca), bread & many south indian rotis..
I tried many fish curries till now..but none came up this delicious till now...
This was a real treat to our taste buds...!!!


1.Fish-1/2 kg
2.Onion-1 (medium)(sliced)
3.Shallots(cheriya ulli)-10(sliced)
4.Green chilly-2(slit into half)
5.Garlic-10 to 15(chopped)
6.Ginger-1 tsp(chopped)

7.Coriander powder-1 tbsp
8.Chilly powder-1 tsp
9.Turmeric powder-1/2 tsp
10.Dry Red chilly(vattal mulaku)-1
11.Mustard seeds(kaduku)-1/2 tsp
12.Fenugreek seeds(uluva)-1/4 tsp
13.Tamarind pulp
14.Curry leaves
17.Milk-2 tbsp(coconut milk or cows milk would do)


~Heat oil in a large kadai(chatti), add mustard seeds & wait till it pops.
~Add fenugreek seeds & stir for 1 min till color changes.

~Add red chilly(broken into 2) & curry leaves & stir.
~Add ginger & garlic & saute 2 or 3 mins ..

~Add onion, shallots, green chillies, salt & saute till color change.
~Meanwhile, blend items 7,8 & 9 with 1/2 cup water & keep aside
~Add tomato to onions & cook till smashy.
~Add the blended mix to this & cook for 2 mins with low flame.
~Now add 1 cup water & tamarind pulp as required & boil with high flame..
~Add cleaned fish with little curry leaves & lower the flame.
~Cook for 10 mins & add milk &1/2 tsp maida(flour) & 1/2 tsp cornflour(optional)..2 make it thicker..(any 1 would do..)
~Cook for another 10 mins in low flame with lid(shake the whole kadai in between...2 avoid sticking)..

~Dont hit the might break..(carefulll)

Spicy fish curry ready...!!! 

The next time i prepared..i added of more of gravy(water).. 

Smashed Tapioca (Kappa)

                   This recipe is of Kerala style Kappa Vevichathu /  Smashed Tapioca ...which is a popular dish of Kerala....Kappa can be made in a variety of ways and combinations… Kappa and fish curry is a great combo.... it even suits with Beef Curry or Chicken curry which is always my hubby's all time favorite....Tapioca is a major source of carbohydrates....sooo good for your health too..


1.Kappa-2 or 3 big
3.Coconut (grated)-1 grinder
4.Green chilly-1 n 1/2
5.Cumin powder(small jeera)-1/2 tsp
6.Turmeric powder-1/2 tsp
7.Chilly powder-1/4 tsp
8.Mustard seeds(kaduku)-1/2 tsp
9.Curry leaves
10.Oil-2 tbsp


~Peel the skin of kappa wash it & cut into small pieces.
~Put them in a pressure cooker with enough water & salt &cook till 3 whistles...& check its tenderness(cook if not yet tender)
~Grind items 3 to 7..need not make a paste ..
~Drain the excess water from tapiocas & add this grinded mixture into it in a small flame.
~Smash the kappa nicely along with the mix till all the water has evaporated & off the flame..
~Heat oil in another pan, add mustard seeds & wait till it pops & of the flame & then add curry leaves & stir ...
~Pour this oil mix to tapioca n mix well..
Linking to : Soumya's Taste of the Tropics - Coconut & Mireille's Page

Linking to : Lakshmi's Hubby's Delight

Tango Shake

             I have heard of  mango lemonades..but as i didn't have lemon at home, i just tried Tang of lemon flavor...& this recipe of mine came out to be a great success..the special taste of lime and the sweetness of mango gives the magical punch !!!!


1.Mango-1 (ripe)
2.Milk-3/4 cup
3.Water-1/4 cup
4.Sugar-2 or 3 tbsp(depends)
5.Tang/Rasna(Lemon flavor)-1 tbsp


~Peel the skin of the mango & de-seed them & add them in the blender.
~Add milk, water & sugar & blend for 2 mins.
~Check the sweetness & add more sugar if needed(depends on the sweetness of the mango)
~Add tang & blend & check the amazing flavor..

It actually feels like a mixture of green & ripened mangoes..:)

Tuna Cutlet

              I got this wonderful recipe from one of my college mate Sulu Rebecca Sanish, who is now in Singapore, well settled with her hubby...She helped me with this recipe...Now everyone in my house really loves these cutlets as it is very easy to make than chicken cutlets..Just need those tuna cans...Now you can get tuna that's in water or oil. Go for tuna in oil. pour out half the oil you see in the can & use it...Lets see how it is..


1.Tuna - 1 can
2.Onion-2(large)(chopped finely)
3.Green chilly-3(slit into half & then chopped finely)
4.Ginger(grated)-1 tsp
7.Turmeric powder-1/4 tsp
8.Garam masala-1/2 tsp
10.Curry leaves(chopped finely)
11.Egg white- of 1 egg
12.Bread crumbs
13.Oil-2 tbsp

Potato Preparation

~Wash the potatoes & cut them into halves,iIf the size is too big then  cut them into quarters. 
~You can boil them, or pressure cook them, which ever way suits you best.
~Take them out rinse under cold water and keep aside. Once cooled, you can peel the skin off easily.
~Smash these potatoes & keep them aside.

Masala Preparation

~Heat oil in a large kadai & add ginger & saute for 2mins.(keep stirring)
~Add onions & saute till they turn golden brown.
~Add green chillies & curry leaves & cook for another 2 mins & keep aside this mixture into a bowl.

Tuna Preparation

~Heat the kadai again with low flame & pour the tuna from can along with little oil.
~Crush the tuna with your spoon while stirring for 2 mins.
~Add the sautéed onion mix to the above tuna. Mix well. add in salt and pepper to taste.
~ Add turmeric powder & garam masala & mix well & cook for 1min.
~Off the flame & add the smashed potatoes & mix well.
~Let it cool & refrigerate it for atleast half n hour.

Cutlet Preparation

~Make oval shapes with the masala n keep in a flat plate without touching each other.
~Take egg white in a bowl n beat well.
~Take 1 cup bread crumbs in a flat plate.
~Now dip each oval shaped cutlet in d egg white & then roll over bread crumbs & coat them & keep aside separately.
~Continue this process for every cutlet.
~Now you are ready to fry them..

13 to 15 cutlets can be prepared..Depends on the size..

Enjoyy your fishy cutlets !!! 

Linking to : Sayantani's JCO-celebrate; Monsoon of India & Jagruthi's Page

Saturday, July 28, 2012

Chicken Cutlet

               Got this recipe from my dearest mom..i think i have had the best of cutlets from her only..:) i miss her cutlets...& her tooo..
~Chicken can either be boiled with pepper & salt & used..else it can half fried & added.
~If half will stay for longer in your freezer.I prefer half fried chickens for cutlets...more tastier too...


3.Ginger(grated)-2 tspn
4.Green chilly-6(slit into half & chopped into very small pieces)
5.Potato-1(medium)(boiled with water & salt & smashed)
6.Garam masala-1 tsp
7.Pepper powder
8.Curry leaves n coriander leaves(chopped into small pieces)
9. Egg white- of 2 eggs
10.Bread crumbs


Chicken preparation

~Pat dry the chicken & coat it with little chilly powder,turmeric powder, salt & pepper.
~Half fry the chicken in oil & keep aside to cool.
~ Tear the chicken to pieces and detach from the bones & grind little. It should not become a paste. Its tastier if we get 2 bite them a bit & keep it aside.

Masala Preparation

~Heat oil in a medium kadai & add onions & saute them to light brown.
~Add ginger,green chilly & salt. Saute nicely.
~Add smashed potato & mix nicely.
~Add garam masala,curry leaves,coriander leaves & pepper as required.
~Add grinded chicken & cook for sometime.

Cutlet Preparation

~Cool the masala & refrigerate atleast for 1 hr.
~Take egg white in a bowl & beat well.

~Take 1 cup bread crumbs in a flat plate.
~Make the cold masala into the shape of a cutlet & dip first in egg white & roll over bread crumbs & coat it & keep it plastic bags.
~Each cutlet should not touch each other..
~U can fry it on spot..or keep it in will stay ther long..

Can make 25 cutlets i suppose...if u want lesser, just reduce all the ingredients in proportion..
This recipe might take sometime to prepare..but its worth..
Enjoy your cutlets with tomato ketchup...

Ichiri karinju poyennee was lip smacking..:)

Linking to : Sayantani's JCO-celebrate; Monsoon of India & Jagruthi's Page


Badam Dates Shake

A really yummyy shake....


3.Milk-1 cup
4.Sugar-1/2 or 1 tsp(depends)


~Soak the badam in water for 5 mins & peel its skin off.
~Grind the badams & add it in the blender.
~De-seed the dates & grind little & add it in the blender.
~Add 1/4 cup of milk in the blender & blend for 2 mins.
~Pour rest of the milk & sugar & blend.
~Taste to check the sweetness..(should not be excess as dates are added)
~Freeze for atleast 1 hr.

Serve chilled...This recipe is for 1 big glass of sweetness....:)

Egg Bhurji / Egg Scrambles

              I got this simple and delicious recipe from one of my college mate Sajina Sudhakaran through facebook..This just takes mins to prepare...& is  a wonderful breakfast or tea time snack...



2.Green chilly-2(slit into half)
5.Ginger(grated)-1 tspn
7.Mustard seeds(kaduku)-1/4 tsp
8.Garam masala-1/2 tsp


~Beat the eggs in a bowl with pepper.
~Heat oil in a pan  & add  mustard seeds & wait till they pop.
~Add ginger n saute till its color changes.
~Add  onion & saute till its color changes.
~Add tomato n green chilly n saute till tomatoes get smashy.
~Add garam masala,salt & curry leaves & cook for 1 min .
~Add the beaten eggs n stir well n cook for 2 mins.

Spread the inner sides of bread with cheese or mayonnaise or you wish and fill it with egg bhurji..

Egg Bhurji ready..!!!

Linking to : Sayantani's JCO-celebrate; Monsoon of India & Jagruthi's Page

Lady'sfinger Roast (Vendakka)

             Vendakka mizhikku varatti....I hope everyone knows how to cook it..still for those who still unaware of its preparation...its here for you...even i didn't know how to cook this in the beginning stages...It's my hubby's must side dish for lunch..So i was insisted to learn its preparation..Now its my favorite too...Just need 10 mins to cook this..


3.Green Chilly-1(slit into half)
4. Mustard seeds(kaduku)-2 tsp
6.Turmeric Powder-1/4 tsp
7.Pepper-1/4 tsp or more ..
8.Oil-1 tbsp


~Cut the lady'fingers in small block sizes.
~Slice the onions.
~Heat oil in a medium saucepan(cheenachatti).
~Add Mustard seeds n wait 4 it to pop.
~Add lady'sfinger,onions n salt n cover with lid & cook sometime with low flame(5-10 mins).
~Do Stir in between..
~Once you feel its cooked add turmeric powder & pepper according to taste.
~Can add little coconut if salt is increased..

Linking to : Lakshmi's Hubby's Delight

Paneer Bhurji / Paneer Scrambles

          I would say this dish should be called vegetarian scambled eggs...Its a very wonderful dish 4 breakfast or for tea just takes 10 mins...It was soooo creamyyy too...
         Had it sandwiched with bread ..the way my hubby loves..or you can have with chappathi, roti or with rice as a side dish.
Do give it a try...


1.Paneer(indian cottage cheese)-7-8 cubes
2.Onion-1(big)(chopped into small pieces)
3.Green chilly-1(slit into half)
4.Tomato-1(chopped into small pieces)
5.Cumin powder(small jeera)-1/4 tsp
6.Milk-2 tbsp
7.Capsicum-1(small blocks)---optional
8.Garam masala-1/2 tsp
9.Turmeric powder-1/4 tsp
10.Chilly powder-3/4 tsp
11.Coriander leaves


~I had frozen paneer.Dipped them in water for 5 mins. When it becomes soft just crumble them with your hands.(easy process-but dont make it a paste)
~Heat oil in a pan. Add cumin powder n stir.
~Add onion & saute with little salt.
~Add green chilly & cook for 1 min then add tomato & cook for 2 mins.
~Add capsicum if required & cook for 2 mins.
~Add turmeric powder,chilly powder & garam masala & stir & cook for 1 min.
~Add crumbled paneer & coriander leaves & mix well & cook for 2 mins.
~ Pour milk & mix well & cook for 1 min.
Paneer Bhurji ready....................

Linking to : Sayantani's JCO-celebrate; Monsoon of India & Jagruthi's Page

Linking to : Nithubala's

Linking to : Swathi's Favorite Recipes: Vegetarian Recipes

Linking to : Akila's Dish name starts with P

Linking to : Lakshmi's Hubby's Delight

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