Ad-link header

Wednesday, October 31, 2012

10 mins Fruit Pudding/ Pazha Maanga Payasam/ Ethakka Mambazha Payasam/ Sweet Plantain(Banana) & Mango Kheer

          With the winter reaching nearer, I thought of posting a warm, simple, healthy & sweet payasam/kheer with the yummy mangoes & bananas..Sweet plantain would taste more better i feel so....They are firmer and rich in protein.... The blacker the plantain skin gets the more tasty (sweet) it turns....Even the mangoes..So more riper the fruits are...less time (as it would get roasted at a faster rate) & sugar would be required...Its an authentic Kerala dessert...

          Can be served during feasts like Onam , ceremonies, festivals or simply at home when you & your family just crave to have something sweet...This Kheer is really healthy for kids (specially babies..smash the fruits & avoid nuts & raisins for them) all the fruits included, are best for their growth ...Actually mixing these fruits together was just a try...Came out really well..We really enjoyed this warm sweet...specially my hubby & baby who found his favorite fruits altogether..!!


1.Sweet Plantain (ripe)-1 (big)/ Banana(chiquita)-2 (ripe)
2.Mango (ripe)- 1 (medium)
3.Ghee-1 1/2 tsp
4.Sugar-1 tbsp
5.Jaggery (sharkkara)/ Palm Jaggery(karipetti)- 1 tbsp (grated) [optional..can use sugar instead]
6.Cashew nuts-6 or more (Slit open the nuts)
7.Raisins-1 tbsp
8.Dates (pitted)-5 [optional]
9.Milk/ Coconut milk-2 cup
10.Water-1/4 cup [optional]
11.Semolina/ Rava- 1 tbsp (to get a thicker consistency)
12.Cardamom powder-3/4 tsp


~Chop the mango & banana into irregular shaped small cubes. 

~Heat a saucepan & pour 1 tsp of un-melted ghee & melt it.
~Roast the nuts & raisins for 2 mins & transfer it 2 a small bowl.

~Pour rest of the un-melted ghee into the same saucepan & add the chopped mango & sweet plantain(ethakka)/banana & stir-fry them for 1 min until they start sticking to the bottom.
~Don't smash the fruits a lot...Let the small chunks be visible..
~Pour 1/4 cup water/milk & allow it to boil in medium flame.

~Now pour milk & sugar along with jaggery/palm jaggery allow it to boil perfectly.
~At this time add semolina along with cardamom powder & mix well.
~Check its sweetness & adjust sugar accordingly (if adding careful of the sweetness)...a pinch of salt can also be added to get a perfect sweetness.
~Off the flame when the required consistency is obtained.
~Add  roasted nuts along with raisins & mix well.

~Garnish with chopped dates & serve warm...some might like it cold too... In that case cool & refrigerate..

Didn't you find this really easy...
A perfect way to finish a family meal with a healthy sweet touch !!

Linking to : Lakshmi's Hubby's Delight

Thursday, October 25, 2012

Spicy Prawns(Shrimp) Curry/ Chemmeen Mulakittathu

       This is a delicious Malabar Style Prawns Curry... I bet the people who love spice will surely love this recipe! This curry gives a delicate balance of sour, tangy, and spicy taste for your prawns.....

       In this shrimp/prawns curry, the gravy mix imparts a deep color & gives a magical touch to the curry the very second day...Even without refrigeration..Just boiled it once at night...Yes, its true !!..we experienced it...It was just felt like a normal tasty prawns curry the first day...but the second day, it was something really different..couldn't stop ourselves from having more !! The prawns were enriched with the flavourful gravy which was a real treat for our taste buds...Give it a try !!


1.Prawns (Konju/Chemmeen)-1 kg (20-25)
2.Tomato-2 (large...chopped)
3.Onion-2 (medium...sliced)
4.Ginger- 2 tsp (thin slices)
5.Garlic-1 tbsp (thin/thick slices)
6.Green chilly-2 (slit into halves)
7.Tamarind Pulp (soak tamarind seeds in water & squeeze its juice)
8.Curry leaves-2 springs
9.Turmeric powder-1/4 or 1/2 tsp (according to the color reqd.)
10.Chilly powder-1 tsp or more
12.Oil-2 tbsp
13.Water-1 cup
14.Cornflour/Raw Rice flour -1 tbsp (optional)
15.Fenugreek seeds (uluva)- 1/2 tsp (optional)


~Clean the prawns very well (de-shelled, de-veined)& drain them & keep it aside.
~Heat oil in a large kadai(Indian wok) or chatti (clay pot) in medium heat.
~Add fenugreek seeds & wait its color starts to change, reduce flame.

~Saute ginger, garlic, green chilly & 1 spring curry leaves for 1 min in medium flame.

~Add onions with salt & saute till they become transparent.

~Add turmeric powder & chilly powder & cook for 1 min.
~Now add the tomatoes & cover with a lid & saute till they become mushy.(stir occassionally) 

~Pour little tamarind pulp with the prawns & mix well & cover the lid & cook for 2 mins.(stir occassionally)

~Now add 1 cup water & combine them well & allow it to boil with the lid over.
~Combine combine cornflour/raw rice flour with very little water with a spoon.
~Pour this mix to the boiling curry..(just to give the curry a thicker consistency)
~Check its taste & adjust salt, tamarind pulp & chilly powder accordingly.
~Cook for 15- 20 mins...till the prawns get cooked...(if those are large in size....else it should be done within 10-15 minutes)
~Add 1 spring of curry leaves at the end & off the flame.
~Leave aside the curry closed for 15 mins.
~Its more tastier if used the very next day...(even without refrigerating..just boil it once at night..)

Just couldn't resist the taste of prawns in this wonderfully hot n sour gravy !!!

Monday, October 22, 2012

Potato Carrot Masala / Aloo Carrot Subji(Subzi) /Filling of Masala Dosa

          This hearty indian mashed masala uses ingredients commonly on-hand in our kitchen & comes out so rich and delicious.... Potato and carrot together just works out wonder..Simple yet healthy & wonderfully yummyy & colorful...Kids would love this combo..

         This can be used as the filling for Masala Dosa (the reason why my husband loves this most),  accompaniment for Puris & also served with Ghee roast, normal dosas, idli, chappathi...Also try pouring some rasam (Tamarind Curry) on top of this, & just have a lick...Try this once you'll keep asking more...Can be had as breakfast, evening snack, or as dinner....if you feel so try it as lunch too..So lets see this easy recipe..


1.Potato -3 or 4 (large)
2.Carrot- 1 or 2 (medium)
3.Green chilly-4 (slit into halves)
4.Onion-3 (large..sliced)
5.Capsicum-half or 1 (optional)
6.Mustard seeds-1 tsp or 1 1/2 tsp
7.Curry leaves-1 or 2 springs
9.Oil-2 tbsp
10.Pepper-1/2 tspn
11.Turmeric powder-1/2 tbsp
12.Cumin jeera powder (cheriya jeeraka podi)-1/2 tbsp

Preparation (of vegetables)

~Clean the vegetables properly.
~Cook potatoes, carrot, capsicum & green chillies along with enough water & little salt in a pressure cooker (4 whistles)
~Cook potato & carrot along with its skin.(can cut potatoes into 2 halves for better results)

~Once cooked, wait till the steam releases & open the lid & remove the veggies to another bowl & pour normal/cold water on it.
~Keep the stock(water of cooked veggies) aside for further use.
~Peel the potatoes & carrot & smash them..Capsicum can be cut into pieces..

Preparation (of masala)

~Heat oil in a kadai & add mustard seeds.

~Once it splutters, add the sliced onions & roast little...(Don't saute them too much..the crunchiness of the onions should be maintained)

~Add pepper, cumin powder & turmeric powder & mix well.

~Now add the smashed vegetables, curry leaves along with little of the stock & mix well.

~Keep adding the stock until you can mix well with your spoon.
~Check its taste & add more salt or pepper accordingly.
~Now its somewhat like a paste.
~Remove this delicious masala from flame.

~If its a masala dosa in your mind...Prepare a thin dosa...pour little ghee on top of it...(do not flip the dosa)

~Place the prepared delicious masala on top of it & just give it a roll...Masala Dosa is ready !!

~Have it with your favorite chutney or Sambar or both... I prefer my special  Tomato Onion Chutney with this..

Prepare as many as you want for your loved ones...(Till the masala gets over) Njoyy !!

Linking to : Akila's Dish name starts with P

Linking to : Lakshmi's Hubby's Delight

Friday, October 19, 2012

Lady'sfinger Curry/ Vendakkai Mandi/ Bhindi(Green okra ) Gravy Masala

            Lady'sfinger  Curry is an authentic kerala (South India) style of curry. Its aroma and flavor is so delicious that you will enjoy this curry. Also known as Vendakkai Puli (Lady'sfinger Tamarind Curry) in the Palakkad region of Kerala... 

          The taste of this curry resembles the Indian vegetable stew called Sambar which is also one of my all time favorites.. But this curry is much much easier than its preparation...Our Vendakkai Mandi has a slight taste of Rasam (Tamarind curry) too...

          Here there is only one vegetable (Lady'sfinger) & is benefitted with less time consuming steps ... My hubby loves this as this sticky vegetable gets transformed into crispy and a chewy veggie....Adding some kind of souring agent to Okras while making the dish tends to reduce its stickiness..... The acidity reacts with the liquid from Okra and reduces the slime when cooking the veggie...Here i have added  tomato for the same reason....Can serve with hot rice (any type of rice), dosas, idlis, uthappam, chappathi/roti or any bread.


1.Lady'sfinger/okra/vendakkai/bhindi-20 or more
2.Onion-2 (medium..sliced)
3.Tomato- 1 (medium) (chopped)
4.Garlic pods-4 (sliced)
5.Garlic (grated)-1 tsp
6.Ginger (grated)-1 tsp
7.Green chilly-3 (slit into halves)
8.Mustard seeds-1 tsp
9.Cumin seeds powder (cheriya jeeraka podi)-1 tsp
10.Asafoetida (kayam)-1/4 tsp
11.Red chilly powder-1 tsp
12.Coriander powder-1 1/4 tsp
13.Salt- 3/4 tsp (according to taste)
14.Tamarind pulp (according to sourness)
15.Curry leaves-1 spring
16.Oil-3 tbsp
17.Water- 1 cup (or 1 1/2 cup)
18.Cornflour/Rice flour-1 tbsp/ 1 1/2 tbsp 

Preparation (of lady'sfinger)

~Choose fresh lady'sfingers for the curry.
~Wash the lady'sfingers properly and cut it into small  blocks.
~Heat 1 tbsp oil in a kadai (Indian wok) & add mustards seeds & wait.

~When they stop spluttering add the chopped ladysfingers, chopped garlic, slit green chilly,1/4 tsp salt & curry leaves & fry for 3 mins in medium flame. (stir occasionally)

~Transfer these into a bowl/plate.

Preparation (of gravy)

~Pour the rest of the oil into the same kadai & saute grated ginger & garlic for 1min.

~Now saute the sliced onions with 1/4 tsp salt.
~Soak the tamarind seeds in little water.
~Add the chopped tomato & saute well until mushy.
~Add all the powders to & stir cook for 1 min. (cumin seeds powder, red chilly powder, coriander powder & asafoetida)
~Squeeze little tamarind pulp into this (avoiding the seeds)

~Take 1 cup water & add cornflour/rice flour into it & mix well without lumps. 

~Add this thin cornflour water to the gravy & let it boil.
~Once it boils add the fried lady'sfinger along with other fried ingredients into this.

~Combine them well & check its taste.
~Adjust salt, tamarind pulp & chilly powder accordingly.
~Cook for 2 mins in low flame  until the gravy becomes thick & then remove from flame.

Tasty vendakkai gravy is ready...
Just have a lickk...!!

Linking to : Swathi's Favorite Recipes: Vegetarian Recipes

Linking to : Krithi's Serve It - Boiled 

Linking to : Lakshmi's Hubby's Delight

Thursday, October 18, 2012

Tomato Onion Chutney/ Thakkali Ulli Chammanthi/ Thakkali Vengaya Chutney :)

         This is a  heart warming South Indian chutney without the usage of coconut....Sauteed ripe red tomatoes with onions & flavors are pureed to perfection ..Usually we'll get to have this in most of the South Indian restaurants along with dosas & idlis...

          By adding and changing few ingredients we can change the taste of this wonderful chutney.....We can exchange onions with small onions...the sweet nature of the small onions enhances the taste of the chutney....Can add ginger & garlic if interested in its taste...Can add fenugreek seeds for an extra flavour & aroma...Can season the chutney with oil, mustard seeds & curry leaves after pureeing...& many other variations too...I have provided here the easiest version  of this chutney...& it tastes very well too...If you try any one of these let  me know or post its pic in my facebook page...(hoping to get some )....

           Serve warm with Dosa, hot idlies, utthappam & also a wonderful accompaniment for deep-fried snacks (try using this once instead of tomato hubby's option)....


1.Tomato-3 (large..chopped)
2.Onion-2 (medium...sliced)
3.Green chilly-3
4.Coriander powder-1 tsp
5.Cumin seeds powder (cheriya jeeraka podi)-1 tsp
6.Curry leaves-1 or 2 springs
7.Tamarind pulp (Soak tamarind seeds in little water)
8.Oil-2 tbsp


~Heat oil in a small kadai or saucepan.
~Add cumin seeds powder & coriander powder & stir for 1min in medium heat.

~Add onions with little salt & saute them well.
~Add slit green chillies & curry leaves & saute for 1 min.

~Now add the chopped tomatoes & saute them until mushy in high to medium heat.

~Squeeze out little of tamarind pulp into this.
~Check the salt & spice & adjust salt, tamarind pulp & add chilly powder if more spice is needed.
~Remove from flame & let it cool.
~Puree this mix into a smooth chutney.

~Sometimes the water of the tomatoes might only be enough to grind them...else puree it with 2 tbsp or little more milk..(milk is only needed to get the mix grinded...don't add more than that...if milk is not available water is also fine..)

Tangy & Spicy Chutney readyy !!!

Linking to : Lakshmi's Hubby's Delight

Related Posts Plugin for WordPress, Blogger...

Recent Posts


A big thanks for your valuable time reading my blog post...Your comments and feedback is very valuable to me & I would feel more happier.... Please feel free to leave your comments & suggetions for this post... Thanks a loot...
Try out my easy recipe & post its beautiful pic in my facebook page..
or you can mail it to me..