Wednesday, 26 August 2015

Ingi Puli- Onam Recipes

Here is another Yummy Onam recipe "Inji Puli" This is one of my favorites & I love anything that has a good balance of flavor. A very easy & simple recipe. It can be made in big quantity & stored for many weeks. This goes best with steamed rice & eaten in small quantity like pickle. This is how I made it...

  • Ginger - 3/4 cup skin peeled and finely chopped
  • 7 Green Chillies  chopped
  • 1/2 tspn Fenugreek seeds
  • 1/4 tspn Asafoetida
  • 1/4 tsn turmeric powder
  • 1 tspn chili powder
  • Tamarind - gooseberry sized ball or 2 tbsp tamarind paste (1/2 cup water)
  • Crushed Jaggery 1.5 tbsp

  • Salt - to taste

To temper:

  • Oil - 4 tbsp coconut oil
  • Mustard Seeds - 3/4 tsp
  • Curry leaves - 1/4 cup
  • Red Chillies - 2 broken


  1. Soak tamarind in 3/4 cup of warm water,set aside.Wash ginger, peel off the skin and chop it finely. Then trim the edges of green chillies and chop it finely too.
  2. In a pan heat oil - add the items listed under 'to temper' let it splutter.
  3. Then add ginger and green chilies and fry till nicely browned along with fenugreek seeds. Then filter and add tamarind water , turmeric powder, chili powder &  salt as per taste.
  4. Allow it to boil for few mins until raw smell leaves. After it starts to boil simmer and allow it to thicken more like a thokku.
  5. Once it starts to thicken add jaggery and let it boil until oil separates.
  6. Allow it to cool down then store in a clean bottle. This will last for 1 week outside in an airtight bottle. Mine however got over in a days time. 

Tuesday, 25 August 2015

Pineapple Pachadi - Onam Sadhya Recipes

Here is the 4th recipe I am sharing for Onam sadhya. Looking at the pachadi picture my mouth is watering. I love Pineapple Pachadi & I sometimes make it when I make Biriyani. This pachadi has a proper balance of sweet, spice, savory. I also liek to eat it just like that. I have always used canned Pineapple to make this Pachadi. If you dont get canned ones, use the fresh ones. Make sure you clean & cut them well. If you are using canned ones, then make sure you drain the liquid off .  This is how I made it...

Serves: 8 people
Making time: 20 - 30 minutes

  • 2 cups canned Pineapple chopped into cubes
  • Small onion/shallots - 2, sliced
  • Green chilli - 1-2, slit lengthwise
  • Chopped ginger - 1 tsp
  • Grated coconut - ½ cup
  • Chopped garlic - ¼ tsp
  • Jeera/Cumin - a pinch
  • 1 cup Yogurt beaten
  • 1/4 tspn turmeric powder
  • Salt
  • 1 Tbspn Coconut oil
  • Curry leaves
For tempering
  • 1 tbsp coconut oil
  • 1 tspn mustard seeds
  • 1/2 tspn fenugreek seeds
  • 2 - 3 red dried chili
  • handful of curry leaves

  1. Grind together coconut, chopped garlic and jeera with 2-3 tbsp water to a smooth paste. Whisk the yogurt and keep aside.
  2. Heat oil in a pan and add sliced small onion,green chilli, ginger, curry leaves and salt. Stir it for 2 mins. Now add in the Pineapple cubes, turmeric powder,  Add ½ - ¾ cup water. Cook for about 1 minute. 
  3. Add coconut paste, cook for 2 - 3 mins till the raw taste of coconut changes. Remove from fire and add whisked yogurt. Combine well.
  4. Bring back to fire and keep stirring for 3-5 mins on low flame. Do not let it boil.
  5.  Heat oil in a tempering kadai and splutter the mustard seeds, fenugreek seeds, dry red chillies and curry leaves. Now pour this tempering on top of the Pachadi. 
  6. The dish has a medium thick consistency.

Olan - Onam Sadhya Recipe

The 3rd Onam recipe is Olan. Olan is prepared by adding coconut milk into the ash gourd & beans cooked soup. I used canned beans as it was easy to use & easily available in the supermarket. I used the small kidney beans, you can use any variety from pigeon, black eyes or pinto. This is how I made Olan. 

Serves: 8 people
Making time: 30 - 40 minutes

  • Black-eyed beans  (vanpayar) - ½ cup (I used 1 tin Canned beans)
  • 2 cups Ash gourd  cut into cubes
  • 4 Green Chili slit lengthwise
  • Water - 2 cups
  • 1 tin Thick coconut milk around 1 cup
  • Salt
  • Curry leaves
  • 2 tbspn Coconut oil
  • 1 tspn Mustard seeds & 3 red dried chili for tempering

  1. If you are using raw beans, then you will have to soak them for atleast 4 hours & pressure cook them until its soft. 
  2. Cook together ash gourd, green chilli, salt and 2 cups water, till ash gourd becomes tender. Again, ash gourd also should not be overcooked and it should retain its shape.
  3. Add the cooked beans/ washed canned beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. 
  4. In a small tempering pan, add 1 tbspn coconut oil , once its hot add mustard seeds, red chilis allow it to splutter. Turn off flame, Now add curry leaves into it & pour the tempering on the cooked Olan. 

Raw Mango Pulissery - Onam Sadhya Recipe

The 2nd Onam Sadya Recipe is Pulissery & this is a general recipe to make any pulissery. 
Pulissery is a signature Kerala curry made with curd. It is served as the last curry of the Onam Sadhya before serving the pradhaman (desert). The simpler version of Pullisery is called Moru Curry which is made almost every day in Kottayam side. Moru curry is my hubby's favorite & he doesn't mind having it everyday.  It goes well with white rice, Kerala Champa rice, some thoran and papadam. You can use any vegetable to make this recipe. I have used Raw Mangoes in mine.

Serves: 8 people. (Since its served along with Sadya in little quantity)
Making time: 30 minutes


  • Buttermilk - 2 cups
  • Turmeric Powder - a pinch
  • 1 cup chopped Raw Mango. Optional ( Raw banana, Pineapple, Ridge gourd,  Ash gourd, Pumpkin, Okra) 
  • Pepper Powder - 1/4 tsp
  • Salt - as needed
To Grind
  • Coconut - 3/4 cup
  • Garlic - 3-4
  • Cumin seeds - 1/2 tsp
  • Green Chillies - 1 or 2

For Tempering

  • Mustard seeds - 1/4 tsp
  • Shallot onions - 4-5 (chopped)
  • Dry red chillies - 1 or 2
  • Fenugreek seeds - 1/8 tsp
  • Curry Leaves - 1 strand
  • Coconut Oil - 1 tbsp

  1. Grind together all the ingredients under 'to grind' to a coarse paste.
  2. Heat oil in a kadai and splutter the mustard seeds, fenugreek seeds, dry red chillies and curry leaves.
  3. Add the chopped shallots and fry till it turns light brown
  4. Add the chopped vegetables with turmeric powder, salt, pepper powder and little water and let it cook for 5 minutes till the veggies are cooked. If you are using Raw mangoes, no need to cook.  (If you do not want any vegetables, skip this step.)
  5. Add the ground paste and saute for 2 minutes on very low flame
  6. Finally add the buttermilk and required salt.
  7. Keep stirring continuously for the next 5 minutes till the curry gets warmed up. Do not let it come to a boil.

Avial- Onam Sadhya Recipes

Last Onam I made a grand Sadya Lunch & invited my friends & some of the girls I know here in Austin. It was so much fun to cook for almost 10 people. 

Sadya is a variety of pure vegetarian dishes traditionally served on a banana leaf in KeralaIndia. Sadhya means banquet in Malayalam. It is a feast prepared mainly by men, especially when needed in large quantities, for weddings and other special events. During a traditional Sadhya celebration people are seated cross-legged on mats. Food is eaten with the right hand, without cutlery. The fingers are cupped to form a ladle. A normal Sadhya can have about 24-28 dishes served as a single course. In cases where it is a much larger one it can over 64 items in a in a Sadya like the Sadya for Aranmula Boatrace (Valla Sadhya).

The main dish is plain boiled rice, served along with other dishes collectively called Kootan (കൂട്ടാന്‍) which include curries likeParippuSambarRasamPulisseri and others like KaalanAvialThoranOlanPachadiMango pickleNaranga curry, as well asPapadumBanana, plain Yogurt or Buttermilk, and plantain chips. The traditional dessert called Payasam served at the end of the meal is of many kinds and usually three or more are served. The 'Kootan' are made with different vegetables and have different flavours; some say the reason for including so many dishes in the Sadhya is to ensure that the diners will like at least two or three dishes. (Source Wikipedia) To know more about Sadya click on this link

Most of the Onam Sadya dishes have similar ingredients & same method of cooking. Once you chop & keep all the ingredients ready, making sadya is very easy. You will need lots of grated coconut, curry leaves & coconut oil .

Here is the first Onam dish I am sharing "Aviyal " It is a dish that originated in the kerala cuisine. As the name indicates, aviyal is a 'mixture' of vegetables cooked with coconut. Aviyal has its own variations in different parts of kerala and tamil nadu. It is usually had with rice and is one of the main side-dishes for any traditional special occasions. This is one of my Fav Kerala recipes. I make this dish atleast twice a month. For best results always make Keralal recipes with Coconut Oil. For Aviyal coconut oil is the must. 

Serves: 8 people for Sadya
Making time: 30 - 40  minutes


  • 2 cups carrots chopped like french fries Potatoes
  • 2 cups Potatoes chopped like french fries Potatoes
  • 2 cups Green Bean chopped 4 inches long
  • 2 large drum sticks chopped 4 inches long
  • 1 cup small cubed chopped Yam
  • 1 cup chopped sweet potatoes small cubes
  • 1 cup raw banana chopped into small cubes
  • 1/4 cup Curry leaves 
  • Coconut oil - 2 tbsp
  • Turmeric powder - 1/4 tsp
  • Salt - to taste

To grind

  • Coconut - 1 cup (grated)
  • Green chilly - 4- 6
  • Small Onion - 1
  • Cumin seeds - 1/2 tsp


  1. Saute hard vegetables together with 1 tbsp of oil in a kadai for few minutes. Yam, potatoes, sweet potatoes,raw banana, Drum sticks. Add 1/4 cup of oil, Cover and cook all the vegetables for 5 minutes with salt until its 90% cooked.
  2. Now remove the cooked vegetables aside & in the same kadai cook the rest of the soft vegetables carrots & beans. These just required sauteing & very little drizzle of water. Dont over cook the vegetables. Once all the vegetables are cooked 90% remove from kadai &  keep them aside.
  3. In the meantime grind coconut, green chilly, small onion & cumin seeds 
  4. Now Add all the pre cooked vegetables to the kadai, add salt turmeric & ground coconut paste, 1/4 - 1/2 cup of water. Close lid & cook this on low flame for about 5 to 10 minutes until all the vegetables are cooked to perfection & are tender.
  5.  Mix everything occasionally to avoid the veggies from sticking to the bottom of the kadai.
  6. The vegetables should be tender but still hold its shape. At this stage turn off the stove.
  7. Drizzle some fresh coconut oil and some curry leaves on top and keep covered till you are ready to serve. (Alternatively, you can make a tempering of mustard seeds and curry leaves in some coconut oil and add to the aviyal.)

Wednesday, 15 July 2015

Tawa Paneer (Video Recipe)

This week is again a very very busy week for me. I am having 6 cake orders this weekend. I am kind of mentally preparing myself. I am trying to make all the figurines ahead of time. I have also made my ready cake packets like box mix:). This will definitely save time. 

Tawa Paneer is one of our favorite Paneer dish in the house. I make this dish at least once a week. This dish goes very well with Rotis. I made this yesterday & thought will make a video recipe. This is a super simple dish & extremely tasty

Serves: 4 people
Making time: 30- 40 mins
Total time: 1.40 mins


  • 1.5 cups Paneer cubes
  • 1/2 cup yogurt
  • 2 tbspn Tomato paste
  • 2 tspn chili powder
  • 1/2 tspn turmeric powder
  • 1 tbspn Tandoori Masala (Everest Brand or any other)
  • Salt as per taste
  • Tomato puree from 2 medium tomatoes
  • 1 medium onions chopped
  • 1 tbspn ginger paste
  • 1 tbspn Garlic paste
  • 1 tspn cumin seeds
  • 1 tspn carrom seeds (Ajwain
  • Coriander leaves for garnishing
  • 3 tbspn Oil


  1. Make a marinade using yogurt, tomato paste, salt, turmeric, chili & tandoori masala powder
  2. Marinade the Paneer for 1 hour or if you are in a hurry you can use it right away too. 
  3. In a pan heat oil & fry the Paneer until the gravy thickens for about 3 minutes
  4. Once the Paneer is done, remove set aside. 
  5. Into the same Pan add cumin seeds & carrom seeds. Add the onions, ginger garlic & saute for few minutes.
  6. Add the tomato puree into the pan & cook until fat separation for about 5 minutes. Keep sauteing in between & also close lid & cook. 
  7. Once the masala is ready add in the tawa fried Paneer in to the masla & mix well. 
  8. Cook this for about a minute & garnish it with coriander leaves. 


  1. You can also add some water or cream if you want gravy.
  2. This is a semi dry dish & goes well with rice & roti. 

Friday, 10 July 2015

Prawn Stuffed Mushrooms (Video Recipe)

I have now decided that I will treat blogging as part of my daily job. I am not sure, how long this motivation will last.. but will definitely try to be more active blogging & doing video recipes. I definitely get motivated by my blog followers. When I get mails & msgs from my followers, I feel pumped up & want to do more. So here I am with another super simple but very delicious recipe. My stuffed Mushrooms are a big hit in all my home parties. If I know I have vegetarians coming for dinner, I make it a point to make stuffed mushrooms as one of the appetizers.  You can skip the prawn & make it just vegetarian, if you don't eat prawns. This is how I made it.


  • 7 large prawn cleaned & chopped into small pieces
  • 1/4 tspn garlic powder
  • salt as per taste
  • 1/2 tspn crushed red chili flakes
  • 1/4 cup cream cheese
  • 3 tbspn Bread crumbs
  • 3 tbsp chopped green spring onions
  • 1 tbsp cooking oil for prawns
  • 2 tbsp oil for frying mushrooms
  • 3-4 tbsp grated mozzarella cheese
  • 10-12 button Mushrooms (You can use the brown ones too)
  1. Add 1 tbsp oil in a pan & saute the green onions, Into that add the cleaned prawns & cook for 2 minutes
  2. Now make a stuffing by mixing cream cheese, bread crumbs, salt, chili flake & cooked prawns
  3. Remove the stem of mushrooms & wash them in cold water. Drain all excess water & set aside
  4. Now stuff the stuffing inside the mushroom & shallow fry them in a pan for 3-5 minutes on medium heat.
  5. Finally add in the grated cheese on top of each mushroom, close lid & cook for another minutes, just for the cheese to melt. 
  6. You can also bake the mushrooms in a pre heated oven at 400 F for 15-20 mins. 
  1. Since many of my followers don't have an oven I shared this recipe using the stove top method. 
  2. However my fav would be the oven method, as the cheese will get a little browned & i love that flavor. 

Thursday, 9 July 2015

Okra Stir Fry (Video recipe)

I have been thinking of making quick recipe videos for years now. Some how i get busy with something or the other. My baking business is one thing that has kept me extremely busy. Today even though I had so much to do, I had determined myself to make one simple recipe video. One veg side dish is always part of our dinner. Today I found some organic Okras in HEB & decided to make it as side dish for dinner. The recipe is Indian style & a very simple version one. This can be had with Rice, Rotis or just like that. 

Making time: 10 mins
cooking time: 5 mins
serves: 3- 4 people


  • 2 cups chopped Okra(Ladies finger)
  • 2 tbsp Oil
  • salt as per taste
  • 1/2 tspn mustard seeds
  • 3-4 tbspn chopped onions
  • 3 tbsp grated coconut
  • 10-2 curry leaves


  1. Add oil into the pan, Once its heated crackle mustard seeds, add in chopped onions, curry leaves & saute for few seconds. 
  2. Now add chopped Okras, salt & saute. 
  3. Close lid & cook for 2 minutes  on medium heat.
  4. Remove the lid & saute for few seconds & close lid & cook for another 2 minutes
  5. Now garnish it with grated coconut. 
  6. Simple Okra stir fry is ready. 

Thursday, 14 May 2015

KFC fried Chicken strips

My little ones (LO's) favorite food is Chicken nuggets/ crispy fried chicken. I hate to feed him chicken nuggets from the burger places. Unfortunately, while we are out, that's is the options we will end up in. However we occasional dine out & whenever we do, My LO'S order will be crispy fried chicken with pasta. At home I make these at least twice a week. These are really easy to make & I use organic chicken breasts. These taste very similar to KFC fried chicken . These chicken strips are crispy outside & juicy inside. This is how I made them.

Making time: 30 mins
Frying time: 5 mins
Serves: 2 - 3 people


  • 400 gms organic chicken breasts
  • 1/2 cup of all purpose flour
  • 1 tspn garlic powder
  • 1/4 tspn black pepper powder
  • salt as per taste
  • 2 eggs lightly beaten
  • Vegetable/ canola oil for deep frying
  • 3 different plates
  1. In one plate mix all dry ingredients, All purpose flour, garlic powder, pepper & salt .
  2. Mix the beaten egg in one plate
  3. Cut the chicken breasts into thin strips & set aside
  4. Heat the oil & turn the flame to medium heat. 
  5. Dip the Chicken in the egg mixture, now put them in the dry mixture & make sure you coat the entire chicken with the dry mixture. Now again dip the coated chicken in the egg & back again in the flour. Set this aside until you have 4 to 5 chicken strips ready,
  6. Now drop these strips in the oil & fry them for 3 minutes in the medium heat & another 2 minutes in the high heat, turning in between to make sure its cooking evenly. 
  7. Remove from oil & serve the chicken hot with ketchup or ranch sauce.

  1. Frying them in oil in medium first & then in high is the key to getting juicy chicken strips. Do-not fry them in very hot oil, which will burn them outside & the inside will remain undone. 
  2. You can also make these spicy by adding chili powder into the dry ingredients. 

Sunday, 10 May 2015

Chicken Lollipop

Sorry guys for not being so active in this space. You all know that I am an entrepreneur at "Sweet Zions Bake house" This small caking business has kept me very busy these days. This month is the month of birthdays & I was having cake orders every other days. We were also out on a holiday last week to Disney Florida. So all in all the May month is & has been a wonderful month. 

Today got up early as Hubby had to go for cricket practice. I am happy coz my son is still asleep & I thought will soon post one recipe. Whenever I have house parties, my friends keep asking me for recipes of dishes that I made. So today I am sharing this mouthwatering, very famous in mine & my mom's kitchen "Chicken Lollipop"  

Making time: 45 mins
Serves: 8- 10 people (20 lollipops)
Cooking time: 8-10 mins


  • 10 chicken wings
  • 1/2 cup all purpose flour
  • 1/4 cup Corn flour
  • 2 eggs
  • 1 tbspn ginger garlic paste
  • 1 tbspn red chili powder
  • 1/2 tspn cumin powder
  • 1/2 tspn garam masala powder
  • 1/4 tspn back peppercorns
  • 2 tbspn lemon juice
  • 4 tbspn of water
  • salt as per taste
  • color optional.  (I use kashmiri red chili which given natural coloring)
  • oil for deep frying
  1. You need to clean the wings & make lollipops out of them. Watch this video on how to make it here
  2. Lightly beat the 2 eggs & make a paste with flours, ginger garlic, cumin, chili, pepper, Garam masala, lemon juice, salt & water. 
  3. Marinade the lollipops in this paste & set in in the fridge for at least 2 to 4 hours, Overnight is even better. 
  4. Heat the oil until its very hot, now turn off the flame to medium, slowly start dropping the lollipops in the oil & fry them on medium flame for 5 minutes & on high flame for 2 to 3 minutes. Once they are evenly cooked, just remove them and put hem on a kitchen paper towel to remove any access oil.
  1. The main point to note to have crispy juicy chicken is to fry them at the right temperature. You need to make sure you fry them in medium heat & then in high heat. In medium heat the chicken will slowly cook inside & still will retain the moisture. High heat in the last stage will ensure that the outer coating gets crispy. 
  2. If you fry them in high heat throughout, you will end up with a dry, burnt lollipops.
  3. Add extra water to the paste to get the right consistency. The paste should be like a pan cake batter consistency