Tuesday, August 26, 2014

Kayum payarum upperi (Serves 4)

Kayum payarum upperi


1. Kaya/Raw Plantain 2 nos
2. Payar/Long beans ½ kg
3. Shallot 5 nos, thinly sliced
4. Turmeric powder a few pinches
5. Green chilly 3 nos
6. Red chilly flakes 1 tsp
7. Oil 1 TBSP, preferably coconut oil
8. Curry leaves
9. Salt


  • Remove the skin from plantain and cut into half and slice into ¼ inch pieces.
  • Cut long beans into similar size long pieces.
  • Cook them with ½ cup of water, salt and turmeric powder.
  • Once the plantains are soft, open and keep the pan on low flame till the water evaporates completely.
  • Heat oil in another pan and saute the sliced shallots. When they turn light brown add green chilly and saute for a minute.
  • Add the cooked pieces along with curry leaves, red chilly flakes and fry it on low flame for about 10 minutes.
  • Serve hot with rice.


Friday, August 22, 2014

Quick and Simple Chetttinad chicken biriyani (Serves 4)

Chettinad Chicken biriyani

Here is a quick and simple chettinad style chicken biriyani, hope you all will like it Smile


1. Chicken bone in ½ kg, cut to medium pieces
2. Basmati rice 2 cups
3. Onion 1 big, thinly sliced
4. Ginger ½ inch piece
    Garlic 3 cloves
    Green chilly 3 nos
5. Tomato 1 medium, chopped
6. Cloves 5
    Cardamom 1
    Cinnamon 1 stick
7. Grated coconut 2 TBSP
    Red chilly powder ½ tsp
    Coriander powder ½ tsp
    Garam masala ½ tsp
8. Turmeric powder ½ tsp
    Red chilly powder ½ tsp
    Cumin powder ¼ tsp
    Fennel powder ½ tsp
9. Mint leaves a few stalks, chopped
10. Salt as needed
11. Oil 1 TBSP
12. Ghee 1 TBSP
13. Water 5 cups


  • Clean and cut the chicken to medium pieces.
  • Wash and soak the basmati rice for 20 minutes.
  • Crush together ingredients numbered 4 and set aside.
  • Meanwhile, in a pan dry roast ingredients numbered 7 to a golden brown color, cool and grind to a smooth paste. Set aside.
  • In a wide mouth pan, heat oil and saute onions till golden brown color. Add ingredients numbered 6 and sauté for 1 minute or till aromatic. Now add ingredients numbered 4 and 8, mix well and saute for 6 minutes. Now add the ground coconut masala and mix well to combine.
  • Next add the chicken pieces and incorporate well with the masala and cook for 5 minutes. Add tomato, mint leaves and salt. Mix and add 5 cups of water and cook till boiling.
  • Drain water from the rice and add to the pan, mix and add 1 TBSP ghee. Close with a lid and cook at medium high heat for 12 minutes. Switch off flame and keep covered for another 15 minutes.
  • Fluff the biriyani with a spatula and serve with raita and pappad.

Saute onions, spices , ginger garlic, green chilly crushed and powders.

Once golden brwon, add coconut masala mixture

Add chicken and cook for 5 minutes







Add tomato, mint, salt and mix well, add water and boil

Once boiling, add soaked rice and cook at medium high heat for 12 minutes

After 12 minutes..now turn off stove and keep covered for 15 minutes before digging in









Chettinad biriyani



Tuesday, August 19, 2014

Cluster beans stir fry with coconut/Kothamarakka thoran (Serves 4)

Kothamarakka Thoran

Hey, how are y’ll doing? Life is been busy lately with trips, guests and getting some rest. The following recipe is different from the usual Kerala thorans as I have used black pepper instead of green chilly. This is a wonderful side dish for rice and as Onam is in 2 weeks you can try this simple yet different thoran for your sadya…..


1. Kothamarakka/Cluster beans ½ kg, chopped finely
2. Grated coconut ¼ cup
3. Cumin seeds 2 pinches
4. Black pepper powder ½ tsp
5. Mustard seeds ¼ tsp
6. Salt as needed
7. Oil 2 tsp


  • Wash and pat dry the cluster beans/kothamarakka and finely chop them.
  • Crush together grated coconut and cumin seeds. Keep aside.
  • Heat oil in a pan and splutter mustard seeds. Once they crackle add the chopped kothamarakka/cluster beans and mix well. Add salt and keep covered at medium heat for 15-20 minutes, stirring in between for once or twice to avoid burning.
  • Open lid and add the pepper powder, mix well and saute for 5 more minutes.
  • Next add the crushed coconut mixture and incorporate well. Cook for another 2 minutes and remove from flame.
  • Serve with rice.


Tuesday, August 12, 2014

Butternut squash stir fry (Serves 4)

Butternut squash stir fry


1. Butternut squash 2 cups, cut to cubes
2. Red chilly powder/Sambar powder 1 heaping tsp
3. Salt as needed
4. Oil 1 TBSP


  • Clean and peel the skin from the squash and cut into small cubes.
  • Heat oil in a non stick pan and add the cubed squash, mix well and cook covered at medium heat for 10 minutes. Open lid once or twice to mix the squash, else it may get burned at the bottom.
  • After 10 minutes, remove lid and add salt and red chilly powder/sambar powder. Mix well and cook uncovered for 15 minutes or until the squash is roasted well and done.
  • Serve with rice.



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