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Friday, 30 October 2015

Angur ka achar

                       Green grapes pickle

Previous day my hubby bought some angur and it was so sour(khatta) that we could not eat the same.So we were thinking of an alternative to finish  and thought about juice ,shakes etc but as they were seeded ones we could not  help it out and finally this idea flashed into my mind and thought why not give it a try and here is the result.As I was in a hurry, was not able to measure correctly so thought of including this recipe in this label.

                    Before starting cooking , I like to inform that this recipe will be shared under  NO MEASUREMENT since you  will not find proper measurements but only the ingredients and procedure.As soon as I am clear about the measurements I will include it too..This is just to give an idea about the easy recipes that you can make at home IN A JIFFY..hOPE all will support me in this too.
                 Now let us move on to the recipe.


Mustard seeds
Fenugreek seeds
Green chilly
Curry leaves

Spice powders used

Red chilly powder
Turmeric powder
Salt to taste
Asa foetida  to sprinkle


1.Wash ,clean and slit the angur/green grapes.Keep them aside.

2.Heat oil in a kadai once it is hot add in the mustard seeds and allow them to splutter.The flame should be kept at maximum.Once done add in the methi seeds & let them pop up too.

3.Now add in the chopped ginger & garlic ,green chilly pieces & curry leaves.Lower the flame  & saute them nicely.Lower the flame and into it immediately add in all the powders and saute them nicely so as to get rid of their raw flavor.Be careful not to burn them.

4.Once it is  you can in the slit angur and mix them well.

5.Do a taste test and  adjust the spices.

6.Pickle is ready to be served.

Roti served with rajastani dal,angur ka achar ,kashmiri bhaigan ,onions and lemon


Wednesday, 28 October 2015

Malli kaapi

    Malli kaapi/kothambari kaapi/coriander coffee

This coffee was first introduced to me yesterday when we visited AVEES PUTTU HOUSE,in Onnamkara near Changanassery.It was included in the Puttu(steamed rice cake,once of the authentic dishes of Kerala) thali we ordered.Since then we were eager to try out at home and this was the result.
Karupeeti is rich in calcium,iron and vitamins and can be used by people of all ages whereas coriander seeds aids in digestion,rich in calcium,iron ,has antibacterial properties and thus goes its endless benefits.So guys pen down this easy and healthy coffee recipe..


Water- 2 3/4 cup (makes 4 glass)
Coffee powder-1 tsp                                                  
Roasted coriander powder-1 tbsp heaped
Karupatti/palm gur- 3 tbsp heaped

:feel free to adjust the ingredients


:Roast the coriander powder till nice aroma is felt.Be careful not to burn it.

:Now heat 4 glasses(2 3/4 cup) water in a pan by adding karupatti.Once it starts bubbling add in coffee powder along with coriander powder.Let it boil for a minute or two.

:Do a taste test.If it is not sweet upto mark add in more karupatti and boil it slowly on low flame.

:if the taste of coriander is not felt add in more powder.

:adjust the ingredients according to your taste.

:If you wish you can add little pepper powder for a slight spiciness and if you add dried ginger you will get dry ginger coffee/sukku malli kaapi.

:Best cup of coffee to sip and enjoy on any time of the day...!!!


Tuesday, 27 October 2015

Papaya smoothie with goodness of oats and nuts

                           Papaya smoothie

Makes 3 glasses

To blend

Papaya slices  1 cup
Oats-1/2 cup (more or less quantity according to your preference.I used instant oats.)
Cashews-4 to 5
Sugar- 4 to 5 spoons(adjust accordingly)
Almonds-4 to 5

To garnish

Almond/slivered ones(your choice)                                                        

note:Can increase or decrease the ingredients as per your choice.
       :If you take 1/2 cup of oats the taste of oats will be prominent.So be careful you can decrease the quantity of oats and can prepare the same dish


:Blend all the ingredients under the label 'to blend" in a mixie jar.

:Do a taste test  and adjust the ingredients.

:Our filling and healthy meal is ready to serve.

:Garnish with almonds and serve as such or little chilled.ENJOY...!!!

Monday, 26 October 2015

Cucumber Mint Cooler

                       Cucumber mint cooler

Makes 4 glass


4 to 8 ice cubes
4 glass of water

To blend

Salad cucumber -3 small sized
a handful mint leaves
juice of 1 1/2 lemon(medium size)
5 to 7 spoons of sugar                                                

 To garnish

4 small lemon wedges
12 salad cucumber circles to garnish


: chop the cucumber into chunks,wash and clean the mint leaves,extract the lemon juice and add all these into a mixie jar along with sugar to taste and blend to a smooth paste.Do a taste test and adjust.

:Now divide this syrup into 4 ,  add 1 glass of water into each serving glass along with cucumber slices and lemon wedges ,garnish them with slices and pour in ice cubes.

:Our drink is ready to serve.ENJOY..!!!

Saturday, 24 October 2015

Red amaranth curry

               Bhajjae ambati/cheera curry

GSB cuisine
Serves- 4 to 5


Red amaranth-1/2 kg bunch
Cucumber-1 cup
Salt to taste
Water as needed

Coconut scrapings from half of a medium sized coconut
Dry red chilli-4 to 5

To Season

Oil- 1tbsp
Mustard seeds-1 tsp
Cumin seeds- 1 tsp
Curry leaves a handful
Curd according to the sour tase you need  or malabar tamarind a  small pebble size


Wash,clean and chop the amaranth stem and leaves separately as the stems take a bit longer time to cook.

Now cook finely chopped cucumber & amaranth stem by adding water in a kadai or pan.

Meanwhile make a smooth paste of coconut scrapings+dry red chillies.

Once cucumber & stem pieces are cooked well add in the thoroughly cleaned,washed and chopped amaranth leaves into it .If you are adding malabar tamarind add it now.Cover and cook till it is done.It will take only few minutes.

Once done add in the ground paste & salt  and bring it to a boil and switch off the flame.Do a taste test too.

Now let us make the seasoning by heating oil in a tadka pan.Once hot add in the mustard seeds and allow them to pop up.Then goes in a handful of curry leaves.Switch off the flame .If you prefer to add curd add now.stir once and add this whole tadka into the above made curry and mix them up.

Our healthy red amaranth curry is ready to serve .Best accompaniment with hot rice.ENJOY..!!!

Friday, 23 October 2015

Tender jackfruit stir fry

               Gidgae sukke/ edichakka thoran

Serves- 4
tender jackfruit from our garden
GSB cuisine


Pressure cooked tender jackfruit pieces- 1 1/2 cup
Salt to taste

To make a coarse mixture              

3 pods of garlic
 1/2 cup coconut scrapings
1/4 tsp of turmeric powder
1 tsp of red chilly flakes

To season

1 tbsp of oil
1 tsp of mustard seeds
1 tsp of urad dal(black gram)
   -- -> you  guys are free to adjust the ingredients and spices according to the taste of your family members...!!


:Make a coarse mixture of garlic coconut scrapings ,haldi and red chilly flakes by adding into your mortar .We only want all the ingredients to be mixed up.No need to ground them into a paste.

:Now heat a kadai or pan add a tablespoon of oil and once it is hot add in the mustard seeds and allow them to pop up.Once done add in the urad dal and stir once.

:Add in the coarse mixture and saute till a nice aroma comes.Be careful not to burn the mixture.

:Now add in the already pressure cooked and mashed Jackfruit pieces along with salt..Mix everything together.

:Cover and cook for a minute or two till all the flavors blend into the jackfruit pieces.Stir at regular intervals .Do a taste test and adjust the spices.

:Our dish is ready to serve as a side dish with rice.Enjoy..!!

Thursday, 22 October 2015

Colocasia stem stir fry

                         Vaentty bhajji/ thaalu thoran

Colocasia plant from our veggie garden

Serves-4 to 5
GSB cuisine


Colocasia stem- 7 cups
Oil- 1 tbsp
Mustard seeds- 1 tsp
Black gram/urad dal- 1 tsp
Green chilli-2 
Water as needed (optional)
Salt to taste
Star fruit-1 to 2
Coconut scrapings- 1/2 cup


Clean & remove the unnecessary veins from the stem and chop them into small chunks. 

Make ready the coconut scrapings. To avoid itching once cooked we will add star fruit .So chop them too. 

Now heat oil in a kadai add mustard seeds & let them splutter then goes in the urad dal & green chilly slits. 

Stir once,then add in the chopped stem along with 1 or 2 star fruits.Stir well.
Cover and cook. 

No need to add water. But in case if it's not cooking add very little water , cover and cook.Please note: do not add salt now because once it gets cooked it will shrink to half its quantity. 

Once completely cooked add salt ,coconut scrapings & mix well.

In case if it is salty add more scrapings to adjust the taste. Again do a taste
test if it itches in throat add more starfruit,else Can add malabar tamarind if star fruit is not available.

Our dish is ready to be served along with steamed rice.Enjoy..!!!

Tuesday, 20 October 2015

Kulukky sherbet

                       Lemonade with a twist

Kulukki sherbet is a popular street food throughout Kerala .Kulukky menas shaken ,this sherbet is made by shaking all the ingredients in a bottle& hence the name.This recipe was shared by my dear friend PRIYA.R.SHENOY in a popular food group.Thanking her for this spicy tangy sweet yet refreshing recipe loved by all my family members.. <3

Makes 4 glass


Finely chopped pineapple-1/3 cup
Finely chopped ginger-1 tbsp
Green chilies chopped-4
Sugar syrup made with 1 glass of water and 6 spoons of sugar
Honey 1 tsp
Water 4 glass
Lemon juice from 1 1/2  medium sized lemon
 Ice cubes as needed

    All the above ingredients can be adjusted freely according to the taste of your family members.


1.Take all the above ingredients except ice cubes in a shaker or any plastic bottle and shake well for 30 to 40 seconds.

2.Do a taste test and adjust the ingredients.Drop in 2 to 3 ice cubes and shake well for one last time.

3.Pour the sherbet in serving glass,drop in 2 to 3 ice cubes and decorate with a small piece of pineapple on the rim of the glass and serve...ENJOY...!!!

Beetroot Pachadi

                           Beetroot cooked with curd and coconut sauce

Kerala cuisine
Serves- 4


Beetroot grated- 1 cup
Coconut scrapings- 1/2 cup
Green chillies- 2
Mustard seeds- 1/4 tsp
Water- 3tbsp
Curd-1/2 cup

For Seasoning/tadka

Oil- 1tbsp+ 1 tbsp
Mustard seeds- 1 tsp
Curry leaves - a handful


1.Heat 1 tbsp of oil in a kadai and once it is hot add in the grated beetroots and saute well till its raw smell goes off.It will take 5 to 10 minutes.

2.meanwhile make a thick paste of coconut scrapings+ chillies+ 1/4 tsp of mustard seeds.
First pulse the mixture without adding the water 2 times.Then add 3 tbsp of  water and make a thick paste of it.Keep it aside.

3.Once the raw smell of beetroot goes off add in this above made thick paste,salt to taste and mix well for 2 to 3 minutes.

4.Switch off the flame and add in the 1/2 cup of curd (use sour curd for best results)and mix well.Adjust the salt.

5.Now let us make the seasoning.Heat oil in a tadka pan ,once it is hot add in the mustard seeds and allow them to pop up.Once done add in the handful of curry leaves and stir once and switch off the flame and add this seasoning into the above made curry.Mix well.

6.Our BEETROOT PACHADI is ready to serve

7.Best accompaniment with steamed boiled

Monday, 12 October 2015

Broken rice upma

                          Podi ari upma/pamma upma/broken rice upma

Serves:4 to 5


Broken rice-1 1/2 cup
Water for cooking the broken rice-

For seasoning/tempering/phann/thalikaan/tadka

Oil-2 tbsp
Mustard seeds- 1 tsp (heaped spoon)
Cumin seeds-1 tsp
Black gram/urad dal/uzunnu- 1 tsp
Curry leaves- 2 sprigs
Dry red chilli- 2

Coconut scrapings- 3/4 cups
Salt to taste


1.Remove dirt by hand picking.Then wash thoroughly for 2 to 3 times.Then soak the broken rice in water for 5 minutes.


2.Meanwhile heat oil in a kadai ,once it is hot add in the mustard seeds(or rai/soriso/sarson/kaduku)
and allow them to pop up.

3.Once done add in the cumin seeds  and let them pop up.

4.Now add urad dal,curry leaves and broke the dry red chillies and pour them too into the hot oil.Saute for a minute or two by changing the flame to low.

 5.Once done pour in the water and let it boil.Add salt according to taste .

6.Once the water starts bubbling add in the soaked and strained broken rice and give a stir .Do a taste test for salt and adjust accordingly.

7.Cover and cook till the rice is soft and smashes in between fingers.

8.Once it is almost done add in the coconut scrapings and mix well.

9.Our upma is ready to be served.It can be served along with curd or any spicy curry of your choice like potato curry.ENJOY...!!!

Monday, 5 October 2015

Raw banana peel chinese potato and green gram curry

Kaelya salli olle sukke/Pazhatholi,koorka,van payar curry  

GSB cuisine
Serves- 4 to 5


Raw banana peel finely chopped- 3 cups
Soaked green gram- 1 cup
Finely chopped chinese potato- 1 cup
Salt to taste
Malabar tamarind/kudumpuli- a small piece

For grinding

Coconut scrapings- 1 cup
Dry red chilli- 5 to 6
Water as needed

For Seasoning

Oil- 1 tbsp
Mustard seeds-1 tsp
Black gram/urad dal- 1 tsp
Curry leaves- a handful


1.Finely chop all the veggies,wash them properly,add them into the pressure cooker along with water and cook them.

Raw banana peel
Note:all the veggies should be overcooked for best results.For that 2 to 3 whistles on high flame and 2 to 3 whistles on low flame .It may vary sometimes so check once the pressure goes and cook accordingly.

2.Meanwhile let us make a smooth paste of coconut scrapings & dry red chilli by adding enough water.
Note:add only 1/4 cup of water.

smooth paste

3.Transfer this paste into the cooking vessel/pan add a small piece of Malabar tamarind ,clean the mixie jar by adding 1/4 cup of  water and pour it into the above made paste and bring it to a boil by keeping on low flame.

small piece of Malabar tamarind added into the masala paste

4.By this time lid of cooker will get opened and pour the cooked veggies into the above paste&mix well.

5.Place a tadka pan add oil once it is hot add in the mustard seeds and allow them to splutter and once done add in the urad dal and saute for a minute.(don't burn them,adjust the flame accordingly).Finally add a handful of curry leaves.Stir once.

6.Add the seasoning into the above made curry, stir well,and bring it to a boil.Switch off the flame.

7.Best accompaniment with steamed rice..Enjoy..!!

Sunday, 4 October 2015

Spicy Yam Curry

               Suurnu 's spicy curry/chena curry

Thanking my dear friend MAYA RUPESH  akka who shared this delicious recipe with us through a very popular food group KONKANI KHANN ANIK JEVAN.


Yam pieces- 1 1/4 cup
Salt to marinate the yam pieces

Oil - 1 tbsp
Ginger garlic paste-1 tbsp(can add more if you like)
Onion- 3 medium size ones
Tomato -3
Curd- 1/4 cup

Red chilly powder- 1 to 2 tsp
Cumin powder- 1 to 2 tsp
Kitchen King masala-1 tbsp
Salt to taste
Water as needed

Coriander leaves to garnish


Chop the yam pieces to small squares.Wash them properly.

NOTE:for some people chopping yam will cause itching On their hands.So first chop them ,then wash and strain them using a colander.In Case of itching apply Tamarind and salt on  the hands and rub them well.Then wash using handwash.

Now marinate them using salt and keep aside for 10 to 15 minutes.

Meanwhile we can make the tomato puree,slice the onions and beat the curd . Keep aside.

Once done deep fry the suran pieces and keep them aside.

Now in a pan add a tablespoon of oil once it is hot add in the ginger garlic paste and saute them for a minute .

Add in the sliced onions and fry them till soft and translucent.

Once it attains golden brown color add in the well beaten curd along with tomato puree.

Mix everything well and sprinkle the spice powders(chilli powder,cumin powder and kitchen king masala) including salt and toss them up.

Saute them till the oil starts leaving from the sides of the pan.

Now time to add in the deep fried yam pieces along with 1/4 cup of water.Mix well.

If you want gravy add more water and bring them to a boil.Otherwise add finely chopped coriander leaves and garnish them.

Don't forget to do a taste test and adjust the spice powders according to the taste of your family members.Enjoy with roti/rice..!!

Papaya Ambat

Papaya ambat/papparakka  muringa ela curry/papaya drumstick leaf curry

GSB cuisine
Serves- 4 to 5


Papaya-2 medium sized ones
Taro root/chembhu/tharo jhad/mande- 5 to 6 pieces
Drumstick leaf/mashinga pallo/muringa ela-handful
Salt to taste
Malabar tamarind/kudumpuli- 1 small sized piece
Water to cook the papaya and taro root pieces

To Grind

Coconut scrapings-from half of a medium sized coconut
Dry red chilli-4 to 5
Turmeric powder-a pinch 

To season/phann/thalikaan

Oil 2 tbsp
Mustard seeds- 1 tsp
Cumin seeds-1 tsp
Curry leaves- a handful


1.Pressure cook the papaya and taro root chunks by adding salt,malabar tamarind and needed amount of water.

2.Meanwhile make a smooth paste of coconut scrapings +dry red chilli+Turmeric powder by adding little water.

3.Now add this paste into a kadai/pan along with the cleaned and well washed drumstick leaves.Add little water into it and bring it to a boil on slow flame,so that the raw taste of coconut paste will be removed at the same time the leaves will get cooked well.

4.Once the above curry starts boiling ad the pressure cooked pieces into it and give it a good toss.

5.Now let us make the seasoning by heating oil in a tadka pan and once it is hot add in the mustard seeds and allow them to splutter.

6.Once they pop up add in the cumin seeds and curry leaves.Give it a good stir and switch off the flame.

7.Add this seasoning into the above made curry.Our curry is ready to serve.Enjoy with rice gruel or steamed rice..!!!

Friday, 2 October 2015


Salsa Recipe :-
There are many ways of making Salsa. But this recipe was shared by one of my friend SHUBHRA CHAUHAN BISEN of a popular food group..Thanking her for the same.Here comes the recipe for you all to enjoy and relish with tortillas/bread/roti
Ingredients :-
4 Cup- Tomatoes ( peeled & chopped)
1 cup -tomato purée
4 tbsp -tomato sauce
2tbsp -olive oil
1/2 Cup- Chopped Bell pepper
2 Cup -Chopped Onion
4 tbsp - Chopped Garlic
2 tbsp cumin powder
Red Chilly powder to taste
a pinch of sugar/1/4 tsp
2 tbsp-black  pepper powder
Salt to taste
Coriander leaves to garnish
Method :-

In a pan add olive oil followed by chopped onion & garlic. Sauté for few minutes,until raw smell goes .
Then add peeled & chopped tomato along with  its purée and tomato sauce.Mix well.

Add bell pepper ,sprinkle cumin powder,red chilly powder and pepper powder except the sugar.Toss well.

Let it cook for 2min . Then add sugar & chopped coriander leaves too, again bring to a slow boil for 8-10 mins.Once done,let it cool. 

Our salsa is ready to serve.Enjoy..!!

Thursday, 1 October 2015

Fenugreek leaf crepes

                                        Methiyae palya polo/uluva cheera dosa





Coconut scrapings from half of a medium sized coconut
Dry red chillies-6-7
Raw rice-1 cup


Salt as needed
Turmeric powder a pinch
Asafoetida/hing/kaayam as needed(1/4 tsp)
Roughly chopped fenugreek leaves -one bunch


1.Soak raw rice for 2-5 hours.

2.Firstly blend dry red chillies and coconut scrapings into a smooth paste by using
  a blender by adding very little water.

3.Then into the same blender add raw rice and again blend it into a 

4.Transfer it into a vessel.

5.Now add salt, turmeric powder and hing,mix everything well.

6.If water is needed, add carefully and bring it to a dosa batter consistency.

7.Taste the batter and adjust  the spice powders.

8.Time to add thoroughly cleaned and chopped leaves.Toss well..

9.  Batter is ready to use.

10..Heat a tawa drizzle little oil ,once tawa is hot pour a ladle of batter and
 spread it carefully.

11.When one side is cooked,flip it off and cook the other side
 too till it becomes crisp.

12.FENUGREEK LEAF Dosa is ready..

13. Enjoy as such or with skimmed milk or pickle/curry of your choice.. :)