Global Table – Flavours of Kerala & Beyond

Indian Coffee House Style Masala Dosa – Beetroot & Carrot Filling

2025-09-30T08:08:00.003+04:00

Indian Coffee House Style Masala Dosa – Beetroot & Carrot Filling

Indian Coffee House (ICH) is known for its nostalgic flavors and simple dishes that taste like home. Their Masala Dosa is special because the filling isn’t just potato — it has beetroot and carrot, giving it a slightly sweet, earthy flavor and a vibrant color. Here’s how you can recreate this unique and delicious Coffee House Style Masala Dosa at home.

📜 Recipe

For Dosa Batter:

Raw rice – 2 cups
Urad dal – ½ cup
Fenugreek seeds – ½ tsp
Poha – 2 tbsp
Salt – to taste

For Vegetable Masala (ICH Style):

Potatoes – 2 (boiled & mashed)
Beetroot – 1 small (grated & lightly boiled)
Carrot – 1 medium (grated & lightly boiled)
Onion – 2 (sliced)
Green chilies – 2 (slit)
Curry leaves – few
Mustard seeds – ½ tsp
Turmeric powder – ¼ tsp
Coconut oil – 2 tbsp
Salt – as required

Preparation:

Step 1 – Batter

Soak rice, urad dal, fenugreek seeds, and poha for 6 hrs.
Grind into a smooth batter, ferment overnight.
Add salt before use.

Step 2 – Vegetable Masala

Heat coconut oil, splutter mustard seeds.
Add curry leaves, onions, and green chilies. Sauté till onions turn soft.
Add turmeric powder, then add mashed potatoes, grated beetroot, and carrot.
Mix well with salt. The filling should be colorful, moist, and mildly sweet-spicy.

Step 3 – Dosa

Heat dosa tawa, pour a ladle of batter, and spread thin.
Drizzle oil around edges, cook till crisp.
Place vegetable masala in center and fold.
Serve hot with coconut chutney and sambar.

#MasalaDosa #IndianCoffeeHouse #KeralaRecipes #BeetrootMasala #SouthIndianFood #DosaRecipe

Spicy Red Coconut Chutney for Dosa – Tangy & Fiery Side Dish

2025-09-30T07:29:00.002+04:00

Spicy Red Coconut Chutney for Dosa – Tangy & Fiery Side Dish

If you love a bold kick with your dosa, this spicy red coconut chutney is a must-try. Blended with dry red chilies, coconut, and tempered with curry leaves, this chutney adds a tangy, fiery punch to your South Indian breakfast.

📜 Recipe

Ingredients:

Fresh grated coconut – 1 cup
Dry red chilies – 3–4 (adjust spice)
Tamarind – small piece (or ½ tsp paste)optional
Garlic – 2 pods (optional, for extra flavor)
Salt – as required
Water – as required

For Tempering (Tadka):

Coconut oil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – few

Preparation:

Soak dry red chilies in warm water for 10 minutes.
Grind coconut, soaked red chilies, tamarind, garlic, and salt with enough water into a smooth paste.
Transfer to a bowl.
Heat coconut oil, splutter mustard seeds, and curry leaves.
Add this tempering to the chutney, mix well, and serve with dosa.

#RedCoconutChutney #SpicyChutney #KeralaRecipes #DosaSideDish #SouthIndianFood #ChutneyRecipe

Unakka Chemmeen Chammanti Podi (Kerala Dried Prawns Chutney Powder):

2025-09-27T17:08:00.003+04:00

🦐 Unakka Chemmeen Chammanti Podi – Kerala Dried Prawns Chutney Powder

Intro:

Kerala cuisine is renowned for its vibrant flavors, and nothing represents that better than Unakka Chemmeen Chammanti Podi. This aromatic dried prawns chutney powder is a staple in many Kerala households. Packed with the umami of dried prawns, coconut, and a touch of tangy tamarind, it’s perfect as a side with rice, dosa, or even as a spicy spread on sandwiches. Quick to make, deeply flavorful, and totally addictive – this recipe is a must-try for seafood lovers!

Description:

Unakka Chemmeen Chammanti Podi is a traditional Kerala chutney powder made from dried prawns, fresh coconut, and tamarind, tempered with aromatic spices. Its unique umami flavor enhances any dish, making simple meals like rice or idiyappam extraordinary. This recipe preserves the authentic taste while being easy to prepare at home. Store in an airtight jar and enjoy its rich flavors anytime!

Ingredients:

50g dried prawns (unakka chemmeen)
1 cup grated fresh coconut
1 small lemon-sized tamarind
3-4 dried red chilies (adjust to taste)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp oil (for roasting)
Salt to taste

Instructions:

Roast the dried prawns: Heat a tsp of oil in a pan, lightly roast the dried prawns for 2-3 minutes until aromatic.
Dry roast spices: Add cumin seeds, mustard seeds, and red chilies. Roast for another 2 minutes.
Toast coconut: Add grated coconut and roast until golden brown.
Soak tamarind: In a little warm water, soak tamarind until soft.
Blend everything: In a mixer, combine roasted prawns, spices, coconut, and tamarind. Grind into a coarse powder.
Adjust seasoning: Add salt to taste and mix well.
Store: Keep in an airtight jar. Best consumed within a week for maximum freshness.

Serving Suggestions:

Serve with steaming hot rice and ghee.
Pair with dosa, idiyappam, or chapati.
Sprinkle over salads or roasted vegetables for a unique flavor boost.

#UnakkaChemmeen #ChammantiPodi #KeralaChutney #DriedPrawnsChutney #KeralaSeafoodRecipes #HomemadeChutneyPowder #SpicyChutneyPowder #KeralaTraditionalFood #KeralaCuisine #SeafoodRecipes #TraditionalRecipes

Thenga Pathiri Recipe | Sweet Coconut-Filled Malabar Steamed Pancakes

2025-09-26T07:17:00.000+04:00

Thenga Pathiri | Sweet Coconut Pathiri

✨ If you love Malabar snacks, you’ll adore Thenga Pathiri – soft rice pancakes stuffed with sweet coconut and jaggery, then steamed until fluffy. A festive treat that melts in your mouth!

🥘 Ingredients

For Pathiri (Pancakes)

Rice flour – 2 cups
Water – 2 cups
Coconut oil – 1 tsp
Salt – a pinch

For Sweet Filling

Grated coconut – 1 cup
Jaggery – ½ cup (melted and strained)
Cardamom powder – ½ tsp
Ghee – 1 tsp

🍳 Preparation Method

Step 1 – Make Filling

In a pan, heat jaggery syrup until slightly thick.
Add grated coconut, cardamom powder, and ghee.
Mix well and cook until sticky. Let it cool.

Step 2 – Prepare Pathiri Dough

Boil water with salt and coconut oil.
Gradually add rice flour and mix into a smooth, soft dough.
Cover and rest for 5–10 minutes.

Step 3 – Shape Pathiris

Roll the dough into thin circles.
Place sweet coconut-jaggery filling on one circle, cover with another, and seal edges.
- Or fold into semi-circles for a simpler version.

Step 4 – Steam

Place pathiris in a steamer lined with banana leaf.
Steam for 10–12 minutes until cooked and fluffy.

🌿 Serving Suggestion

Serve Thenga Pathiri warm as an evening snack, Iftar treat, or a sweet addition to Kerala festive meals.

📌 Labels / Tags

#ThengaPathiri #SweetPathiri #KeralaSnacks #MalabarRecipes #KeralaCuisine #SteamedSnacks #RamadanSpecials #TraditionalKeralaFood

Pudina Moru Curry with Coconut | Kerala Mint Buttermilk Curry Recipe

2025-09-23T21:48:00.001+04:00

🌿 Pudina Moru Curry with Coconut (Mint Buttermilk Curry)

Delicious Pudina Moru Curry (Mint Buttermilk Curry) with coconut – a Kerala-style yogurt curry flavored with fresh mint, coconut, and spices. A refreshing dish that pairs perfectly with rice.

✨ A refreshing twist to Kerala’s traditional yogurt curry – this Pudina Moru Curry with Coconut blends mint and coconut with buttermilk, creating a cooling and flavorful curry for hot summer days.

🥣 Pudina Moru Curry with Coconut Recipe

Ingredients:

For Curry:

2 cups buttermilk (or 1 ½ cups curd whisked with ½ cup water)
½ cup fresh mint leaves (pudina)
½ cup grated coconut
2–3 green chilies
½ inch ginger piece
½ tsp cumin seeds
½ tsp turmeric powder
Salt to taste

For Tempering:

2 tsp coconut oil
½ tsp mustard seeds
¼ tsp fenugreek seeds (uluva)
2 dry red chilies
1 sprig curry leaves

Preparation Method:

Cook Mint & Prepare Paste:
- Lightly sauté mint leaves in a few drops of oil (optional, to reduce raw flavor).
- Grind grated coconut, mint leaves, green chilies, ginger, and cumin seeds into a smooth paste.
Prepare the Curry:
- Whisk buttermilk with turmeric powder and salt.
- Add the coconut-mint paste and mix well.
- Heat gently on low flame, stirring continuously (do not allow to boil, as curd may split).
Tempering:
- Heat coconut oil, splutter mustard seeds.
- Add fenugreek seeds, dry red chilies, and curry leaves.
- Pour seasoning over curry and stir gently.

🌟 Serving Suggestion:

Best served with steamed Kerala rice, thoran, and papadam – a cooling and wholesome lunch.

Hashtags:

#PudinaMoruCurry #MintButtermilkCurry #KeralaRecipes #KeralaCuisine #CurdCurry #CoconutCurry #SouthIndianFood #KeralaMeals

Crispy & Juicy Baked Ground Chicken Nuggets – OTG Oven Recipe

2025-09-10T10:17:00.002+04:00

Crispy & Juicy Baked Ground Chicken Nuggets – OTG Oven Recipe

These nuggets are soft inside, crunchy outside, and packed with flavor — a healthy alternative to fried snacks without compromising on taste!

✅ Ingredients

500 g ground (minced) chicken
1/2 cup breadcrumbs (plus extra for coating)
1 egg, beaten
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp paprika or chili powder
1/2 tsp black pepper powder
1/2 tsp dried herbs (oregano, thyme, or mixed herbs)
1 tbsp chopped fresh parsley or coriander
1 tbsp olive oil or melted butter
Salt – to taste
1–2 tbsp cornflour (optional, for binding)
Lemon wedges and dips for serving

✅ Instructions

Prepare the mixture
In a large bowl, combine ground chicken, breadcrumbs, beaten egg, onion, garlic, paprika, pepper, herbs, parsley, and salt. If the mixture feels loose, add cornflour or extra breadcrumbs.
Shape the nuggets
Wet your hands slightly and shape the mixture into small, even nuggets or patties.
Coat for extra crispiness
Lightly coat the nuggets with additional breadcrumbs for a crunchy texture.
Arrange on the tray
Place the nuggets on a baking tray lined with parchment paper or brushed with oil, leaving space between them.
Brush with oil
Drizzle or brush olive oil or melted butter over the nuggets to help them crisp while baking.
Bake in OTG
Preheat the OTG to 200°C (392°F). Bake the nuggets for 20–25 minutes, flipping them halfway through, until golden and cooked thoroughly.
Serve warm
Serve the nuggets with lemon wedges, ketchup, garlic dip, or your favorite sauce.

✅ Tips for the Perfect Nuggets

✔ Don’t overmix — it keeps the texture tender.
✔ Use panko breadcrumbs for an extra crunchy crust.
✔ Add grated cheese or finely chopped spinach for variety.
✔ Refrigerate the mixture for 30 minutes before baking for better binding.
✔ Bake at high heat for crisp edges without drying the inside.

🥗 Serving Suggestions

Serve as a snack with dips like garlic mayo, yogurt sauce, or mustard.
Pair with fresh salad or roasted vegetables.
Use as a filling for wraps, sandwiches, or burgers.

💬 Final Thought

Baked ground chicken nuggets are a fantastic, wholesome treat that the whole family will love. They’re simple to make, healthier than deep-fried versions, and endlessly customizable. Try this recipe and enjoy the perfect balance of soft chicken, crunchy coating, and aromatic spices!

Neyychor (Special Ghee Rice) in a pressure cooker

2025-08-27T09:58:00.006+04:00

🌿 You can make Neyychor (Special Ghee Rice) very easily in a pressure cooker without losing its authentic taste. Here’s the step-by-step method:

🌾 Ingredients (serves 4)

Kaima rice / Jeerakasala rice (or basmati) – 2 cups
Ghee – 4 to 5 tbsp
Onion – 2 large, thinly sliced
Cashew nuts – 12 to 15
Raisins – 2 tbsp
Cinnamon – 1 inch stick
Cloves – 3
Cardamom – 3
Bay leaf – 1
Ginger-garlic paste – 1 tsp (optional)
Hot water – 3 cups (for kaima rice; use 1:1.5 ratio for basmati)
Salt – to taste

🥣 Method

1. Prepare garnish

Heat 2 tbsp ghee in the cooker.
Fry cashews until golden, remove.
Fry raisins until they puff up, remove.
Fry sliced onions till golden brown, remove & keep aside.

2. Cook Neyychor in Cooker

In the same cooker, add the remaining ghee.
Add cinnamon, cardamom, cloves, bay leaf → sauté until aromatic.
(Optional) Add ginger-garlic paste and sauté briefly.
Add drained rice (soaked 15–20 mins & drained well) → fry for 2–3 minutes in ghee.
Add hot water + salt.
Close cooker lid → cook on medium flame till 1 whistle.
Switch off immediately. Allow pressure to release naturally (do not open early).

3. Assemble

Open lid, fluff rice gently with fork.
Mix in some fried onion, cashews, raisins.
Garnish the rest on top before serving.

🍴 Serving Ideas

With Malabar chicken curry, egg roast, or mutton stew.
For a veg option, pair with vegetable kurma or chana masala.

✨ Tips for Cooker Neyychor:

Always use hot water → prevents rice from sticking.
Don’t exceed 1 whistle (or rice may overcook).
Rest rice covered for 10 minutes after cooking → fluffy texture.

100% Gluten-Free Ragi Idiyappam

2025-08-27T09:53:00.001+04:00

Here’s a 100% Gluten-Free Ragi Idiyappam (no rice flour) recipe – soft, earthy, and diabetic-friendly:

🌾 Ingredients

Ragi flour (finger millet flour) – 1 cup
Boiling water – about 1 to 1¼ cups (adjust as needed)
Salt – ½ tsp
Oil – 1 tsp (for softening and greasing)
Grated coconut – ¼–½ cup (optional, for layering)

🥣 Method

Steam the ragi flour (crucial step):
- Spread ragi flour in a clean cloth or steamer plate.
- Steam for 10 minutes (this pre-cooks the flour and helps it hold shape).
- Remove, cool slightly, and transfer to a mixing bowl.
Make the dough:
- Add salt and 1 tsp oil.
- Pour boiling water little by little while mixing with a spoon.
- Once warm enough to handle, knead into a smooth, soft dough (not sticky, not crumbly).
Shape the idiyappam:
- Grease the idiyappam press and idli plates.
- Fill dough into the press and squeeze in thin noodle circles.
- Sprinkle grated coconut on top if desired.
Steam cook:
- Place plates in an idli steamer.
- Steam for 10–12 minutes until the idiyappam is fully cooked and fluffy.

🍴 Serving Suggestions

With sweetened coconut milk (light for diabetics if jaggery is reduced).
With kadala curry (black chickpea curry) – classic Kerala pairing.
With vegetable kurma or green gram curry for a healthy side.

✅ This version stays completely rice-free, slightly denser than the ragi+rice mix, but wholesome and filling.

✅ Tricks to Prevent Ragi Idiyappam from Breaking

1. Steam the flour first

Dry ragi flour is brittle.
Spread it on a plate or cloth and steam for 8–10 minutes before making dough.
This pre-cooks the flour slightly → makes it bind well.

2. Always use boiling water

Lukewarm or cold water won’t bind ragi flour.
Pour rolling boiling water little by little into the flour.
Mix first with a spoon, then knead.

3. Add oil while kneading

1 tsp coconut oil (or any neutral oil) in the dough makes it smooth.
Prevents cracks in the strings while pressing.

4. Knead while warm

Dough should be kneaded when still warm, not cold.
Cover with a damp cloth to keep moisture.

5. Press immediately

Don’t let the dough sit for too long; it dries and breaks.
Fill in idiyappam press right after kneading.

6. Grease the press and plates

Lightly grease with coconut oil before pressing → smoother strings and easy release.

7. Steam gently (10–12 min)

Over-steaming makes ragi idiyappam dry.
Once cooked, remove from steamer and keep covered with a cloth until serving.

✨ With these steps, your 100% ragi idiyappam will be soft, intact, and fluffy — not crumbly.

A quick 15-minute Mixed Vegetable Uthappam

2025-08-26T23:53:00.003+04:00

Here’s a quick 15-minute Mixed Vegetable Uthappam using ready-made batter:

Ingredients (for 2–3 uthappams)

1 cup ready-made idli/dosa batter
1 small onion, finely chopped
1 small tomato, finely chopped
1 small carrot, grated
1 small capsicum, finely chopped
1–2 green chilies, finely chopped (optional)
Fresh coriander leaves, chopped
Salt to taste (optional, as batter may already have salt)
Oil or ghee for cooking

Instructions

Prep the vegetables:
- Mix all the chopped/grated vegetables with coriander leaves in a bowl.
Heat the pan:
- Warm a non-stick tawa or skillet over medium heat and lightly grease with oil.
Cook the uthappam:
- Pour ½ cup batter onto the tawa and gently spread into a thick circle.
- Sprinkle the vegetable mixture evenly on top.
- Drizzle a little oil or ghee around the edges.
- Cover and cook for 3–4 minutes until the bottom is golden brown.
- Flip carefully and cook the other side for 2–3 minutes.
Serve immediately:
- Serve hot with coconut chutney or sambar.

Quick Tips:

Don’t make the uthappam too thin; a thick base holds the veggies better.
You can also add grated cheese or chopped coriander + curry leaves for extra flavor.

Quick 30-Minute Prawns Dum Biryani recipe

2025-08-26T23:37:00.003+04:00

Here’s a Quick 30-Minute Prawns Dum Biryani recipe that’s flavorful and much faster than the traditional method:

Ingredients (Serves 2–3)

250 g prawns, cleaned and deveined
1 cup basmati rice
1 small onion, thinly sliced
1 small tomato, chopped
1 green chili, slit
1/2 tsp ginger-garlic paste
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp garam masala
Salt to taste
2 tbsp yogurt
1/4 cup chopped coriander
1/4 cup chopped mint
2 tbsp oil or ghee
Pinch of saffron soaked in 1 tbsp warm milk (optional)
1/4 cup fried onions (optional, for garnish)

Quick Method

1. Cook Rice:

Wash 1 cup rice and soak for 10 minutes.
Boil water with a pinch of salt. Cook rice 70% (rice should be slightly firm). Drain and set aside.

2. Quick Prawn Masala:

Heat oil/ghee in a pan. Sauté onions until translucent.
Add ginger-garlic paste and green chili. Sauté 1 minute.
Add tomatoes, turmeric, chili powder, garam masala, and salt. Cook 2–3 minutes.
Add prawns and yogurt, cook 4–5 minutes until prawns are just done.
Stir in half of coriander and mint.

3. Assemble Biryani in Same Pan:

Spread half of the rice over the prawn masala in the pan.
Layer remaining rice on top. Drizzle saffron milk.
Cover tightly with lid and cook on low flame for 8–10 minutes.

4. Serve:

Gently fluff the rice.
Garnish with fried onions, coriander, and mint.
Serve with raita or salad.

💡 Tips for Speed:

Use pre-cooked or frozen prawns to save time; reduce cooking by 2–3 minutes.
Cook rice and prawn masala simultaneously in two pans if possible.
For extra aroma, add a bay leaf or a small cinnamon stick to the rice while boiling.

Nadan Kerala-style Moru Curry with ground coconut paste & ripe banana

2025-08-26T21:40:00.005+04:00

Nadan Kerala-style Moru Curry with ground coconut paste & ripe banana – this is the richer, more traditional version you’ll often find in homes and sadhyas. 🌿🍌🥥

📝 Ingredients
For the curry:
Ripe nendran banana – 1 medium (peeled & diced)
Curd (thick yogurt) – 1 cup
Water – 1 cup
Turmeric powder – ¼ tsp
Salt – to taste
For grinding (masala paste):
Grated coconut – ½ cup
Cumin seeds – ½ tsp
Green chillies – 2
Ginger – ½ inch piece
Curry leaves – 4–5
A little water (to grind to smooth paste)
For tempering:
Coconut oil – 2 tsp
Mustard seeds – ½ tsp
Dry red chillies – 2
Curry leaves – 1 sprig
Fenugreek seeds – ¼ tsp (optional)
👩‍🍳 Preparation Method
1. Cook the banana
Dice the ripe banana into small cubes.
Cook in a little water with turmeric and a pinch of salt until soft. Keep aside.
2. Make the coconut paste
Grind grated coconut, cumin, green chillies, ginger, and curry leaves into a smooth paste with a little water.
3. Prepare the buttermilk base
Beat curd + water until smooth (buttermilk consistency).
Mix in the ground coconut paste and salt.
4. Cook the curry
Add the coconut-curd mixture to the cooked ripe banana.
Heat on a low flame until steam comes (do not let it boil, else curd may split).
Stir gently until everything blends well.
5. Tempering (Thaalikkal)
Heat coconut oil, splutter mustard seeds.
Add fenugreek seeds, dry red chillies, and curry leaves.
Pour over the moru curry and mix gently.
🍲 Serving Tip
This nadan moru curry is thicker, creamier, and more flavorful than the plain version. Serve with Kerala rice, pappadam, and a side thoran/mezhukkupuratti for the perfect sadya experience. 🌿

Tamil/Hotel-style Ulli Sambar

2025-08-26T20:11:00.001+04:00

Here’s a Tamil/Hotel-style Ulli Sambar that’s tangier and lighter than the Kerala version, but still rich in flavor 🌶️

🍲 Tamil-Style Ulli Sambar Recipe

Ingredients:

Toor dal (thuvaram parippu / pigeon peas) – ½ cup
Small onions (shallots / ulli) – 15–20, peeled
Tamarind – lemon-sized ball (soaked in 1 cup warm water)
Tomato – 1, chopped
Green chillies – 2, slit
Turmeric powder – ¼ tsp
Sambar powder – 2 tbsp
Salt – as needed

For tempering:

Oil (vegetable or sunflower) – 1 tsp
Mustard seeds – ½ tsp
Dry red chillies – 2
Curry leaves – 1 sprig
Hing (asafoetida) – a pinch

Preparation:

Cook Dal:
- Wash toor dal well.
- Pressure cook with 2 cups water, turmeric, and a little oil until soft.
- Mash and keep aside.
Tamarind Extract:
- Soak tamarind in warm water, squeeze, and extract juice.
Cook Onions:
- Heat 1 tsp oil in a pan.
- Add peeled small onions and sauté lightly until translucent.
- Add green chillies and tomatoes; cook until tomatoes soften.
Make Sambar Base:
- Add tamarind extract, sambar powder, and salt.
- Boil for 5–7 minutes until raw tamarind smell disappears.
Add Dal:
- Mix in the cooked dal.
- Adjust consistency with water and simmer for 5 minutes.
Tempering:
- Heat 1 tsp oil, splutter mustard seeds, dry red chillies, curry leaves, and hing.
- Pour over sambar.

🌿 Serving Suggestion:

This sambar is slightly tangy, lighter, and pairs beautifully with steamed rice or hot idli/dosa, just like in Tamil hotels.

Italian Chicken Meatballs Recipe

2025-08-26T17:22:00.005+04:00

Here’s a classic Italian Chicken Meatballs Recipe (juicy, tender, and perfect with pasta or on their own):

🌿 Ingredients

For Meatballs:

Ground chicken – 500 g
Bread crumbs – ½ cup
Parmesan cheese – ¼ cup (grated)
Egg – 1 (for binding)
Garlic – 3 cloves (minced)
Onion – ½ small (finely grated or minced)
Parsley – 2 tbsp (fresh, chopped)
Oregano – 1 tsp (dried)
Black pepper – ½ tsp
Salt – as needed
Olive oil – 2–3 tbsp (for cooking)

For Sauce:

Olive oil – 2 tbsp
Garlic – 2 cloves (sliced)
Tomato puree / crushed tomatoes – 2 cups (canned or fresh)
Basil – handful of fresh leaves (or 1 tsp dried)
Sugar – ½ tsp (optional, to balance acidity)
Salt & pepper – to taste

🥣 Preparation

Step 1: Make the Meatballs

In a bowl, combine ground chicken, bread crumbs, parmesan, egg, garlic, onion, parsley, oregano, pepper, and salt.
Mix gently (don’t overmix or the meatballs will be dense).
Shape into small balls (about golf-ball size).

Step 2: Cook the Meatballs

Heat olive oil in a skillet.
Fry the meatballs until golden on all sides (they don’t need to be fully cooked inside yet).
Remove and keep aside.

Step 3: Make the Tomato Sauce

In the same pan, add olive oil and sauté garlic until fragrant.
Add tomato puree, basil, salt, pepper, and sugar.
Simmer for 10–15 minutes.

Step 4: Combine & Finish

Drop the meatballs into the simmering sauce.
Cover and cook for another 10 minutes until the meatballs are fully cooked and tender.
Garnish with fresh basil and grated parmesan.

🍝 Serving Suggestions

With spaghetti or penne pasta (classic spaghetti & meatballs).
Inside a sub sandwich with melted mozzarella (meatball sub).
As an appetizer with garlic bread.

Kani-style Vishu Puzhukku (made only with available kani vegetables without onion/garlic, very sattvic)

2025-08-26T17:12:00.003+04:00

Kani-style Vishu Puzhukku (വിഷു കണി പുഴുക്ക്) – the most traditional sattvic version prepared on Vishu morning using only the vegetables available in the kani (no onion, no garlic, no masala).

🌿 Ingredients (seasonal kani veggies)

Elephant Yam (Chena) – 1 cup, cubed
Raw Banana (Pachakkaya) – 1 cup, cubed
Colocasia (Chembu) – 1 cup, cubed
Sweet Potato (Madhurakizhangu) – 1 cup, cubed
Tapioca (Kappa) – 1 cup, cubed
Turmeric powder – ½ tsp
Green chillies – 3–4 (slit)
Salt – to taste
Water – just enough to cook

For Coconut Paste:

Grated coconut – 1 to 1 ½ cups
Cumin seeds – ½ tsp

For Final Touch:

Coconut oil – 2 tbsp
Curry leaves – few

🥣 Preparation

Cook vegetables:
- Wash, peel, and cut all vegetables into equal-sized cubes.
- Put in a heavy-bottomed vessel with turmeric, green chillies, salt, and just enough water.
- Cook till soft but not mushy; water should be almost absorbed.
Add coconut paste:
- Grind grated coconut + cumin to a coarse paste (no onion/garlic).
- Add to the cooked veggies.
- Mix well and lightly mash with the ladle (texture should be chunky, not smooth).
Finish:
- Drizzle fresh coconut oil.
- Add torn curry leaves.
- Mix gently and serve warm.

🍲 Serving Tradition

This puzhukku is eaten early morning on Vishu day after viewing the kani.
Served usually with kanji (rice gruel), making it light, pure, and sattvic.
Later during Vishu Sadya, a slightly richer version may be prepared with more veggies

CHENA / YAM / SURAN ERISSERY

2013-09-24T22:01:00.003+04:00

CHENA / YAM / SURAN ERISSERY

No-Vanpayar Chena Erissery (ചേന എരിശ്ശേരി without cowpeas) – the simplest, quickest version often made on Onam Sadya when many curries are cooked at once:

🌿 Ingredients

Chena / Elephant Yam – 2 cups (peeled & cubed)

Turmeric powder – ½ tsp

Red chilli powder – 1 tsp

Salt – to taste

Water – 1½ cups

For Grinding:

Grated coconut – 1 cup

Green chillies – 2–3

Cumin seeds – ½ tsp

For Tempering:

Coconut oil – 2 tbsp

Mustard seeds – ½ tsp

Urad dal – 1 tsp

Dry red chillies – 2

Curry leaves – few

Grated coconut – 2 tbsp (roasted golden brown)

⚡ Method

Cook the yam:

In a pan/cooker, add yam cubes + turmeric + chilli powder + salt + water.

Cook until soft (if using cooker, 2 whistles).

Add coconut paste:

Grind grated coconut + green chillies + cumin (coarse paste).

Add this to cooked yam, mix gently, and simmer for 2 minutes only.

Prepare tempering:

Heat coconut oil, splutter mustard seeds.

Add urad dal, dry chillies, curry leaves.

Fry 2 tbsp coconut till golden brown.

Pour over erissery and mix well.

🍲 Ready in 15 minutes!

Mild, creamy, and slightly sweet from yam and coconut.

Best served with Kerala matta rice during Sadya.

VISHU PUZHUKKU

2013-04-28T00:03:00.001+04:00

VISHU PUZHUKKU

Vishu Puzhukku (വിഷു പുഴുക്ക്) is a traditional Kerala dish prepared during Vishu as part of the kani kanaal rituals and festive meal. It is a mildly spiced, coconut-based mash made with seasonal tubers and vegetables.
Here’s the recipe 👇

🌿 Ingredients

(You can mix and match according to availability)

Elephant Yam (Chena) – 1 cup (cubed)

Raw Banana (Pacha Kaya) – 1 cup (cubed)

Colocasia (Chembu) – 1 cup (cubed)

Sweet Potato (Madhurakizhangu) – 1 cup (cubed)

Tapioca (Kappa) – 1 cup (cubed)

Turmeric powder – ½ tsp

Green chillies – 3–4 (slit)

Salt – to taste

Water – enough to cook

For Coconut Paste:

Grated coconut – 1 cup

Cumin seeds – ½ tsp

Small onion – 2 (optional, traditional recipe may skip)

For Seasoning:

Coconut oil – 2 tbsp

Curry leaves – few

🥣 Preparation

Cook the vegetables:

Wash, peel, and cube all vegetables.

Put them in a large vessel/pan with turmeric, green chillies, salt, and just enough water.

Cook until all veggies are soft and water almost evaporates.

Add coconut paste:

Grind coconut + cumin (+ onion if using) into a coarse paste.

Add to cooked veggies and mix well.

Lightly mash with the back of a ladle (it should be semi-mashed, not smooth).

Finish with seasoning:

Drizzle coconut oil generously.

Tear curry leaves and add on top.

Mix gently.

🍲 Serving

Traditionally served on Vishu day morning after Vishu Kani.

Eaten with kanji (rice gruel) or as part of the Vishu Sadya.

SQUID- CURRY LEAVES FRY / KOONTHAL - KARIVEPPILA FRY

2013-04-27T14:18:00.000+04:00

SQUID- CURRY LEAVES FRY / KOONTHAL - KARIVEPPILA FRY

INGREDIENTS

KOONTHAL / SQUID - 200 G

RED Chilly powder - 2 TABLEspoonS

Turmeric powder - 1/2 TABLEspoon

Coriander POWDER - 1/2 TABLEspoon

Oil - 2 TABLEspoonS

Lemon juice

Curry leaves

Salt

PREPARATION

Mix all the ingredients with little water.

Marinate the squid with the masala and keep it aside for 15 minutes.

Fry it in a tava by adding oil.

ULLI SAMBHAR

2013-04-27T11:24:00.001+04:00

Here’s a traditional Kerala-style Ulli Sambar (Onion Sambar) recipe for you 🌿

🍲 Ulli Sambar Recipe (Kerala Small Onion Sambar)

Ingredients:

Toor dal (thuvaram parippu / pigeon peas) – ½ cup
Small onions (shallots / ulli) – 15–20, peeled
Green chillies – 2, slit
Tomato – 1, chopped
Tamarind – lemon-sized ball (soaked in 1 cup warm water)
Turmeric powder – ¼ tsp
Sambar powder – 2 tbsp
Salt – as needed

For tempering:

Coconut oil – 2 tsp
Mustard seeds – ½ tsp
Dry red chillies – 2
Curry leaves – 1 sprig
Asafoetida (hing) – a pinch

Preparation:

Cook Dal:
- Wash toor dal well.
- Pressure cook with 2 cups water, turmeric, and a little oil until soft.
- Mash well and keep aside.
Prepare Tamarind Extract:
- Soak tamarind in warm water, squeeze, and extract juice.
Cook Onions:
- Heat 1 tsp coconut oil in a pan.
- Add peeled small onions and green chillies. Sauté till golden and slightly caramelized.
- Add tomatoes and fry till soft.
Make Sambar Base:
- Add sambar powder, salt, and tamarind extract.
- Boil until raw smell of tamarind goes away (about 10 minutes).
Add Dal:
- Mix the cooked dal into the onion-tamarind mixture.
- Adjust consistency by adding water. Let it simmer for 5–7 minutes.
Tempering:
- Heat coconut oil in a small pan.
- Splutter mustard seeds, add red chillies, curry leaves, and hing.
- Pour over the sambar.

🌿 Serving Suggestion:

Serve hot ulli sambar with steamed rice, idli, dosa, or vada. The sweetness of small onions balances beautifully with tamarind tang and dal creaminess.

MIXED VEGETABLE UTHAPPAM

2013-04-27T11:22:00.001+04:00

Here’s a detailed recipe for Mixed Vegetable Uthappam, a soft, thick South Indian pancake topped with colorful vegetables:

Ingredients (for 4 uthappams)

For the batter:

1 cup rice (idli rice or raw rice)
1/4 cup urad dal (split black gram)
1/4 teaspoon fenugreek seeds
Salt to taste
Water as needed

For the topping (mixed vegetables):

1 small onion, finely chopped
1 small tomato, finely chopped
1 small carrot, grated
1 small capsicum, finely chopped
2–3 green chilies, finely chopped (optional)
Fresh coriander leaves, chopped
Salt to taste
Oil or ghee for cooking

Instructions

1. Prepare the batter:

Wash the rice and urad dal separately.
Soak the rice with fenugreek seeds and urad dal in enough water for 4–6 hours.
Grind the dal into a smooth batter using a little water. Grind rice coarsely.
Mix both batters in a large bowl. Add salt.
Cover and let it ferment overnight or 8–12 hours in a warm place. The batter should double in volume and look airy.

2. Prepare the vegetable topping:

Mix all the chopped and grated vegetables in a bowl. Add a pinch of salt and coriander leaves.

3. Cook the uthappam:

Heat a non-stick tawa or skillet over medium heat.
Grease lightly with oil.
Pour a ladleful of batter on the tawa and gently spread it into a thick circle (not too thin like a dosa).
Sprinkle the mixed vegetable topping evenly over the uthappam.
Drizzle a little oil around the edges and on top.
Cover and cook for 3–4 minutes until the bottom turns golden brown.
Flip carefully and cook the other side for another 2–3 minutes.
Serve hot with coconut chutney and sambar.

Tips:

For extra flavor, add a pinch of cumin powder or grated ginger to the vegetables.
You can also top with grated cheese for a fusion version.
Do not make the uthappam too thin; the thickness is what keeps the vegetables in place.

KORA FISH CURRY WITH COCONUT MILK

2013-04-27T11:12:00.003+04:00

KORA FISH CURRY WITH COCONUT MILK

INGREDIENTS

SHALLOTS- 6
TOMATO- 1

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-1TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON

COCONUT MILK - FIRST MILK-1/4TH CUP; SECOND MILK-1/2 CUP

WATER- 1 CUP

FISH - 1/2 KG

CURRY LEAVES-6

SALT- AS PER TASTE
GAMBOOGE/KUDAMPULI-4(ACCORDING TO TASTE)

COCONUT OIL-2 TABLESPOON

PREPARATION

CLEAN THE FISH WELL AND CUT INTO PIECES
ALSO CLEAN WELL BY ADDING SALT

GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND SECOND COCONUT MILK IN A MIXER
GRIND WELL.

POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT AND GAMBOOGE

ALLOW IT TO BOIL
WHEN STARTED BOILING ADD FISH, AND COOK IN MEDIUM FLAME
WHEN IT THICKENS ADD FIRST COCONUT MILK
BOIL TILL THE FISH IS COOKED WELL.
HEAT 2 TABLESPOON COCONUT OIL IN A PAN. ADD SLICED 2 SHALLOTS AND CURRY LEAVES
FRY TILL BROWN COLOUR
ADD IT TO CURRY

TOMATO UTHAPPAM

2013-04-27T11:07:00.001+04:00

Here’s a simple and tasty Tomato Uthappam recipe:

Ingredients (for 2–3 uthappams)

1 cup idli/dosa batter (ready-made)
1–2 medium tomatoes, finely chopped
1 small onion, finely chopped (optional)
1–2 green chilies, finely chopped (optional)
Fresh coriander leaves, chopped
Salt to taste (if batter is unsalted)
Oil or ghee for cooking

Instructions

Prepare the topping:
- Mix chopped tomatoes, onion, green chilies, and coriander leaves in a small bowl.
Heat the pan:
- Warm a non-stick tawa or skillet over medium heat. Grease lightly with oil.
Cook the uthappam:
- Pour a ladle of batter onto the tawa and spread into a thick circle (not too thin).
- Evenly sprinkle the tomato mixture on top.
- Drizzle a little oil or ghee around the edges.
- Cover and cook for 3–4 minutes until the bottom is golden brown.
- Flip carefully and cook the other side for 2–3 minutes.
Serve hot:
- Best served with coconut chutney and sambar.

Tips:

For extra flavor, sprinkle a pinch of black pepper or chili powder on top of the tomatoes.
Add grated cheese for a fusion version.
Thick batter works best; thin batter makes the uthappam floppy.

ONION UTHAPPAM

2013-04-27T11:05:00.001+04:00

Here’s a quick and easy Onion Uthappam recipe:

Ingredients (for 2–3 uthappams)

1 cup idli/dosa batter (ready-made)
1 medium onion, finely chopped
1–2 green chilies, finely chopped (optional)
Fresh coriander leaves, chopped
Salt to taste (if batter is unsalted)
Oil or ghee for cooking

Instructions

Prepare the topping:
- Mix chopped onions, green chilies, and coriander leaves in a small bowl.
Heat the pan:
- Warm a non-stick tawa or skillet over medium heat. Lightly grease with oil.
Cook the uthappam:
- Pour a ladle of batter onto the tawa and spread into a thick circle (not too thin).
- Evenly sprinkle the onion mixture on top.
- Drizzle a little oil or ghee around the edges.
- Cover and cook for 3–4 minutes until the bottom is golden brown.
- Flip carefully and cook the other side for 2–3 minutes.
Serve hot:
- Serve with coconut chutney and sambar.

Tips:

Add a pinch of cumin seeds or black pepper to the onions for extra flavor.
You can also add grated carrot or capsicum for a colorful variation.
Thick batter ensures the uthappam stays soft and fluffy.

RAGI IDIYAPPAM

2013-04-27T11:03:00.001+04:00

Here’s a wholesome Ragi Idiyappam (Finger Millet String Hoppers) recipe – a healthy twist on the classic Kerala idiyappam:

🌾 Ingredients

Ragi flour (finger millet flour) – 1 cup
Roasted rice flour – ½ cup (helps bind & soften texture)
Boiling water – about 1½ cups (adjust as needed)
Salt – ½ tsp
Grated coconut – ½ cup (optional, for layering)
Oil – 1 tsp

🥣 Method

Steam the flour (important for ragi):
- Dry roast ragi flour on low flame for 3–4 mins (till it gives a nutty aroma).
- Mix with rice flour and salt in a bowl.
Prepare the dough:
- Pour boiling hot water little by little into the flour mix.
- Stir with a spoon first, then knead into a soft, smooth dough.
- Add 1 tsp oil to prevent cracks.
Shape the idiyappam:
- Grease the idiyappam press/seva nazhi.
- Grease idli plates or banana leaves.
- Press the dough in circles, forming thin noodles.
- Optionally, sprinkle grated coconut on top.
Steam cook:
- Place plates in an idli steamer.
- Steam for 10–12 minutes until cooked.
- Remove and let cool slightly before serving.

🍴 Serving Suggestions

With sweetened coconut milk (traditional Kerala style).
With vegetable stew or kadala curry (black chickpea curry).
With egg curry or fish curry for a filling meal.

✨ Tip: Ragi alone can sometimes make idiyappam break apart. Mixing with rice flour ensures it’s soft yet holds shape.

CHEERA/ PALAK / SPINACH AVIYAL - Spinach Aviyal Recipe | Kerala Style Mixed Vegetable Coconut Curry

2013-04-27T11:01:00.001+04:00

Spinach Aviyal Recipe | Kerala Style Aviyal

✨ Kerala’s Aviyal is a wholesome, mildly spiced coconut curry traditionally made with a mix of vegetables. This Spinach Aviyal variation is quick, healthy, and flavorful – perfect for a nutritious lunch or festive Kerala meal.

🥘 Ingredients

Spinach (Palak) – 2 cups (washed and chopped)
Carrot – 1 medium (sliced)
Beans – 10–12 pieces (cut into 2-inch pieces)
Drumstick – 1 (optional, cut into 2-inch pieces)
Raw Banana – 1 (optional, diced)
Grated Coconut – ½ cup
Green Chilies – 2–3
Cumin Seeds – ½ tsp
Turmeric Powder – ½ tsp
Yogurt / Curd – ¼ cup (optional, for tanginess)
Coconut Oil – 2 tsp
Curry Leaves – 2 sprigs
Salt – as required

🍳 Preparation Method

Cook the Vegetables
- In a pan, add carrot, beans, raw banana, and drumstick (if using) with a little water and turmeric.
- Cook until tender but firm.
Grind Coconut Paste
- Grind grated coconut, green chilies, and cumin seeds into a coarse paste.
Combine with Vegetables
- Add spinach to the cooked vegetables and pour in the coconut paste.
- Stir gently and cook for 2–3 minutes.
Add Yogurt (Optional)
- Reduce flame, whisk yogurt, and add slowly to the curry to avoid splitting.
- Mix gently until well combined.
Final Touch
- Drizzle coconut oil and add curry leaves before switching off the flame.

🌿 Serving Suggestion

Serve Spinach Aviyal with steamed rice, Kerala sambar, or parippu curry for a traditional Kerala meal.

📌 Hashtags / Labels

#SpinachAviyal #KeralaRecipes #AviyalRecipe #KeralaCuisine #CoconutCurry #VegetableCurry #HealthyKeralaFood #SouthIndianFood #KeralaMeals

AN EASY SAMBAR CURRY

2013-04-27T10:59:00.001+04:00

17. SAMBAR

Today’s recipe is Kerala Sambar, a flavorful lentil and vegetable curry cooked with tamarind and freshly ground spices. This dish is a star of every Sadya, balancing taste, aroma, and nutrition.

👉 Explore all recipes in this festive series at our Onam Sadya Recipe Guide.

🥕 Ingredients

For the Dal

1 cup toor dal (pigeon peas)
¼ tsp turmeric powder
2 cups water

For the Tamarind Extract

Lemon-sized ball of tamarind
1 ½ cups warm water

Vegetables (you can use a mix like):

Drumstick (moringa) – 1 stick, cut into pieces
Pumpkin – ½ cup, diced
Brinjal – 1, diced
Carrot – 1, chopped
Beans – 5–6, chopped
Okra – 3–4, chopped

For Sambar Masala (roast & grind)

2 tbsp coriander seeds
1 tbsp chana dal
4–5 dried red chilies
1 tsp fenugreek seeds
2 tbsp grated coconut (fresh)
Curry leaves – few

For Tempering

1 tsp mustard seeds
2 dried red chilies
Curry leaves – few
2 tsp coconut oil
Salt to taste

🍲 Preparation Method

Pressure cook toor dal with turmeric and mash well.
Soak tamarind in warm water and extract pulp.
Roast coriander seeds, chana dal, red chilies, fenugreek, coconut, and curry leaves. Grind into a smooth paste with little water.
Cook all vegetables with tamarind extract and salt until tender.
Add cooked dal and ground masala paste → mix well and simmer for 5–7 minutes.
Prepare tempering: heat coconut oil, splutter mustard seeds, curry leaves, and dried red chilies → pour into the sambar.
Serve hot with steamed rice and other Sadya dishes! 🌸

📌 Recipe Tips

Add drumstick (moringa) for the most authentic flavor.
Freshly ground coconut masala makes Kerala Sambar unique from Tamil Nadu version.
Adjust tamarind based on sourness preference.