Tuesday, August 11, 2009

Cabbage Thoran

  1. Half of a medium sized cabbage(shredded)
  2. Half of a coconut
  3. Onion-1 finely chopped
  4. Green chillies-3 slit length wise
  5. curry leaves
  6. Urad dal-1tsp
  7. mustard seeds-1 tsp
  8. chana dal(optional)-1 tsp
  9. Jeera-1 tsp
  10. garlic (crushed)-2 or 3 cloves
  11. turmeric-1 tsp
  12. chilly powder-1tsp
  13. oil(coconut oil or sunflower oil)


1.Scrap one half of a coconut and keep aside.

2.Mix shredded cabbage and finely chopped onion and keep aside.

3.In a pan heat some oil and crackle mustard seeds and urad dal.Now add curry leaves and green chillies.

4.Now add the cabbage and onion mix to it.Add 1 or 2 tsp of haldi , 1 tsp of red chilly powder and salt in to it.Cover and cook on medium flame/low flame.

5.Meanwhile grind coarsely jeera,scrapped coconut and crushed garlic.

6.When cabbage is cooked thoroughly add the ground masala in to it and mix well.

7.Lower the flame and cook again for 1 or 2 mts.

8.Remove from heat and serve.



  1. Coconut scrapped-1/2 of a coconut

  2. Julienned (cut length wise) vegetables like snake gourd,ash gourd,carrots,raw banana,cowpea beans,drumsticks,elephant yam,brinjals,madras cucumber-3 cups

  3. Jeera-2tsp

  4. crushed garlic-4 or 5 cloves

  5. Green chillies -2 slit length wise

  6. curry leaves

  7. Coconut oil

  8. tamarind extract-1/2 cup

  9. turmeric-2 tsp


1.Cut the vegetables in to thin long strips.Here i have used 2 drumsticks,a 10cm piece of snake gourd,1 raw banana,3 small round brinjals,1 small carrot,10 or 12 cowpea beans(achinga or neelan payar),1/2 of a medium sized yam,1/2 of a cucumber,1/4 of a 25ogm ash gourd.

2.Grind coarsely scrapped coconut ,crushed garlic and jeera together and keep aside.

3.Make tamarind extract (not very thick).If you have seedless tamarind,just soak it in 1/2 cup water and squeeze it.

4.Now in a thick bottomed pan add 2 tablespoon of coconut oil and vegetables and green chillies(don't mix).Now add turmeric and chilly powder and salt and 3 tablespoon of water and cover and cook.

5.When the vegetables are cooked thoroughly,add tamarind extract into it.

6.After 3 mts add the coconut mixture and mix well.

7.After 2 mts remove from heat.Now add 1 tsp coconut oil and some curry leaves in to the aviyal ,mix well and serve.

Chicken Fried Rice

  1. Rice-2 cups
  2. Lemon juice of 1 lemon(seeds removed)
  3. water-4 cups
  4. salt
  5. Oil-2 tablespoon.
  6. Onion-1 finely chopped
  7. Ginger garlic paste-1 tablespoon.
  8. Carrot-1 finely chopped
  9. Beans-finely chopped-1/4 cup
  10. Spring onion-finely chopped-a small bunch
  11. Boneless chicken pieces(squared)-1/2 cup
  12. Cornflour-3-4 tablespoon
  13. soysauce-1 tsp
  14. pepper-2 tsp
  15. salt
  16. Oil-for frying chicken pieces
  17. eggs-2
  18. pepper- a pinch
  19. salt
1.Soak 2 cups of rice in water for 30 mts.
2.Coat the chicken pieces with cornflour,1/2 tsp soy sauce,salt and 1 tsp pepper and fry them.
3.Cool the fried chicken pieces and chop them further in to very small pieces and keep aside.
4.Now Boil about 4 cups of water and add rice in to it .Add lemon juice and salt and cook for about 10-12 mts or till the rice is 90% cooked.
5.Remove from heat and pour cold water in to the rice .Now drain off excess water and spread it on a flat plate.
6.Now partially cook the chopped carrots and beans.Drain off excess water and keep aside.
7.Heat about 2 tablespoon oil in a pan and add chopped onions.When the onions start changing colour add ginger garlic paste.
8.Now add partially cooked vegetables and saute them for a while.Add half of the chopped spring onions.
9.Now lower the heat and add fried and chopped chicken pieces and mix them.Add 1/2 tsp soysauce and a teaspoon of pepper and salt and mix them.
10.In another pan heat some oil and scramble the eggs with pepper and salt.Remove from heat.
11.Garnish with chopped spring onions and scrambled eggs and serve.

Chicken fry

I know that it's been a couple of weeks or more since i posted the gateau recipe.Well..i have been experimenting a lot in between and some of them came out really well and some of them were a flop.I will try to post 3 chicken recipes and some kerala special items today.Do try them and comment.


1.Chicken Pieces-1/2 kg

2.Ginger garlic paste-2 table spoon

3.curd-3 tablespoon


5.Maida(flour)-4 tablespoon

6.cornflour-1 tsp

7.water-to prepare batter

8.cornflakes-crushed -1 cup


1.Marinate the chicken pieces with ginger garlic paste,curd and salt for about 4 hrs

2.Cook the marinated chicken pieces till they are about 75 % cooked...

3.Remove from heat and keep aside the chicken pieces

4.Make a thick and smooth batter with maida,cornflour ,salt and the leftover gravy of the cooked chicken .

5.Dip the chicken pieces in the batter and coat them with crushed cornflakes on all sides.

6.Fry them in hot oil till they become golden brown in colour.

Recipe source-vanitha magazine

Wednesday, August 5, 2009

Shahi Kofta

(For Koftas)
  1. Minced boneless chicken-1/2 kg
  2. Garam Masala-1 tsp
  3. Finely chopped ginger-1 tsp
  4. Green chillies-3 chopped
  5. Cashew paste-3 tbsp
  6. Chopped coriander leaves-1/4 cup
  7. Salt
  8. Cornflour-1/4 cup


  1. Mix all the ingredients except cornflour using your hand .Make round lemon sized koftas and keep aside.
  2. Heat oil in a pan .Mean while roll the koftas in cornflour .
  3. Fry these koftas till they become a creamish brown(very very light brown).
  4. Drain off excess oil and keep aside.

To prepare Shahi Gravy


1.Finely chopped onions-2 medium sized

2.Julienned onions-2 medium sized

3.Cashews(soaked in water)-50gm

4.Cardamom,clove,star anise,cinnamon-1 each

5.Saunf(fennel)-1/2 tsp

6.Ginger garlic paste-1 teaspoon

7.Chilly powder,coriander powder-1/2 tsp each

8.Chopped tomato-1/2

9.Ghee-1 n half tsp

10.Chopped ginger-1 tablespoon

11.Chopped green chillies-3

12.Turmeric- a pinch

13.Water-2 cups

14.Nutmeg powder-1 tsp

15.Mace powder(powdered japatri)-1/4 tsp

16.Coriander leaves to garnish

17.Fresh cream-1/4 cup


1.Heat 2 tablespon of oil in a pan and add the spices(ingredients 4 and 5).When a nice aroma starts coming add ginger garlic paste and chilly powder and coriander powder .

2.Add julienned onions and saute them.When it becomes light brown ,add chopped tomatoes and saute again.

3.Remove from heat and add cashews soaked in water.

4.Cool and grind by adding water,so that you get a nice silky shahi gravy.

5.In another pan heat ghee and chopped ginger and green chillies and saute them.

6.Now add finely chopped onions .Add turmeric when the onions become light brown .

7.Add shahi gravy and 2 cups of water into it.

8.Add salt ,coriander leaves,nutmeg powder and mace powder.

9.When it starts boiling ,add fried koftas.You can add li'l more water if you like.

10.Cover and cook for a few minutes.

11.Add fresh cream to it and mix well and then remove from heat.

12.garnish with coriander leaves and serve.

Recipe source-cookery show hosted by lekshmi nair