Thursday, February 28, 2013

Lemon Yoghurt Cake

I had a wonderful experience in baking this Lemon Yoghurt Cake.This recipe requires no soaking of fruits,no alcohol and is just simple with minimum ingredients.when I first saw this recipe in Ria's space,I was not so much interested as it uses yoghurt and lemon.Later when I read the comments on the post attracted me to give  a try.I tried it yesterday and turned out very delicious and moist also.

If you've never had a Lemon Yoghurt Cake and you had and they were'nt very good,this is the recipe for you!!! It's a simple,easy,moist and lemony...It's perfect when matched with a hot cup of Tea/Coffee.

The original recipe is from Ria's Blog.

I baked this cake with small changes.I didn't use wheat flour and a few drops of vanilla essence is also used and separated the egg yolks &white,whisked it well.I added egg whites at the end too.

Some of my Lemon Yoghurt Cake precious photos are taken me with my mobile and is not good as compared to my Hubby's  Cannon Camera pics.

 Please check the recipe Here
Hope you all enjoy this Cake and try it soon......
Happy Cooking!!!


Tuesday, February 26, 2013


  1. tomatoes- 2,large
  2. onion-1,diced
  3. grated coconut-5tbsp
  4. dry red chilly-3 nos.
  5. ginger-1''inch piece
  6. garlic-2 cloves
  7. cumin seeds-1/4tsp(optional)
  8. peppercorns-1/4tsp(optional)
  9. asafoetida -a pinch
  10. tamarind/Imli-1 tsp
  11. curry leaves - a few sprigs 
  12. coriander/cilantro leaves-1 fistful(as per ur taste)
  13. mint leaves-3-5 leaves(optional)
  14. salt to taste
  • Heat oil in a pan,add cumin seeds,dry red chillies.Add diced onions,ginger,garlic,green chillies,peppercorns and saute until onion turns soft.
  • Add diced tomatoes,asafoetida and saute until it turns mushy and the moisture from the tomatoes evaporates.Add tamarind without seeds,grated coconut, coriander,mint leaves,curry leaves and salt to this.Stir for few more minutes.Remove from fire.Allow it to cool.Blend it to a coarse paste.
  • Transfer to the serving bowl and do  tempering.mix well.

  • We can temper with mustard seeds,urad dal,dry red chillies,curry leaves in coconut oil.
  • For variations try adding small onions instead of big onions to make it more tasty.
  • You can also try this chutney without tamarind,pepper corns and mint leaves.
Serve with hot Curd Rice,Idly or Dosa.
Happy Cooking!!!

Monday, February 25, 2013

Okra(Vendakka) Mappas

  • Okra(Vendakka) -10 to 15,sliced 1"lengthwise
  • Onion -1medium,sliced
  • Green chilly-2-4,slit
  • Ginger-1tsp,chopped 
  • Kodampuli-1 small piece
  • Coriander powder- 1/2tsp
  • Turmeric powder-1/4tsp
  • Pepper powder- 1/2tsp
  • Aniseed/fennel seed(perumjeerakam)powder-1/2tsp
  • thin coconut milk-1cup
  • Thick coconut milk- 1/2 cup
  • Curry leaves- 2 sprigs
  • Salt to taste
  • Oil - 2 tbsp
  • Clean and cut okra into thin pieces(lengthwise).Heat oil in a pan and add sliced okra and fry until they are well sauteed,for about 10 minutes .Add salt also.Keep it aside.
  • Heat oil in a pan,saute onion,green chillies,chopped  ginger and curry leaves.Saute till the onions are lightly browned.
  • Now add coriander powder,turmeric,pepper powder and fennel seeds powder and cook for 2-3 minutes or till the raw smell goes.Add a small piece of kudampuli also.
  • Add thin coconut milk and allow it to boil. 
  • Add the okra and salt and simmer till the Ladies Finger cooks and gravy thickens.Remove from heat.
  • Add thick coconut milk  and allow it to warm.Make sure that not to boil after adding thick coconut milk.Garnish with some freshly ground pepper and curry leaves.It enhances the flavor of the dish.
Serve hot with plain Rice or Chapati.
Happy Cooking!!!

Kaya Mezhukkupuratti /Stir Fried Raw Banana

  1. raw banana/Ethakka-1 large
  2. small onion -3-5 thinly sliced
  3. garlic-2,crushed
  4. green chilly- 2, slit
  5. dry red chilly - 3,crushed
  6. pepper powder-1tsp
  7. turmeric powder-1/4tsp
  8. curry leaves-1 sprig
  9. salt to taste
  10. coconut oil-as required   
  • Peel the green skin and cut into 1/4 inch long pieces.Wash the pieces with2-3 pinches turmeric powder in water for 2-3 times.
  • Cook the banana pieces,green chillies,turmeric powder, salt with water.water should be evaporated completely. do not overcook the pieces.
  • Heat oil in a pan,add crushed garlic,onion,red chillies and curry leaves.Saute for few minutes till the raw smell goes off.
  • Add the cooked banana and mix it gently,taking care not to mash it.Then add pepper powder and saute gently so as to coat the spices on to the pieces.Add a little more oil and continue to cook on  low flame for 5 more minutes.Drizzle some oil in between,if it appears to be dry.
Serve hot with Rice and Sambar.
Happy Cooking!!!

Sunday, February 24, 2013


Fish fry is common in Kerala meals as pickles,papad and yoghurt curry(pulissery).The non-vegetarians in Kerala likes to add fish in their daily menu.We have lots of backwaters and rivers.
 We have a famous Vembanadu Lake with plenty of fishes like pearl spot,chemmeen,poomeen(milk fish),kanambu etc.and also gets sardines and mackerels  and clams also.Amma makes a lot of fish dishes including Fish Mappas, Fish Moli,Fish Pattichathu,Chemmeen Ularthiyathu ,Fish Peera,Fish Pollichathu etc.Kerala Style Fish Fry is one of her preparation and I am happy to share with it for my friends.

Here is the recipe....
  1. tilapia fish pieces- 3(cut into medium sized)
  2. ginger-garlic paste-2 tbs
  3. chilly powder-1tbsp
  4. pepper powder-1/2 tsp
  5. turmeric powder-a pinch
  6. curry leaves-1 sprig
  7. salt to taste
  8. oil- for shallow frying
  • Clean and wash the fish pieces with salt and lemon juice.
  • Grind ginger,garlic and all spice powders, with just enough water to make a paste.Grind a few curry leaves  lastly.
  • Marinate the fish pieces with this paste.Make sure that it is coated well all over the surface.
  • Arrange the fish pieces flatly on a plate and keep aside for at least 30 minutes.
  • Shallow fry it in coconut oil.Add few curry leaves while frying.
  • We can Bake this fish with the same marinade along with onions and tomato.Tilapia is good for Grilling also.
  • We can add few drops of lemon juice while marination to get a tanginess flavor and is optional.
  • The deepness of frying is according to purely on one's preference. 
Serve with hot rice and Pulissery....

Happy Cooking!!!


Saturday, February 23, 2013

Bitter Gourd (Pavakka)Theeyal


Theeyal is a traditional Kerala dish which is made using vegetables and fried coconut.It can be made using a single vegetable like bitter gourd,brinjal,pearl onion,snake gourd etc.or a combination of vegetables like drumstick,potato,
carrot.The fried coconut and spices gives a nice aroma and flavors to the dish.

Here is the recipe for pavakka theeyal
  • bitter gourd-1medium size(cut into thin slices)
  • coconut pieces- a small bite sized
  • green chilly-2 slit
  • small onion-5 thinly sliced
  • coconut grated-1/2 cup
  • tamarind- a small lemon sized
  • curry leaves-a sprig
  • coriander powder-1tbsp
  • chilly powder-1/2tsp
  • turmeric powder-a couple of pinches
  • mustard seeds-1/2 tsp
  • dry red chilly-2
  • salt to taste
  • oil -as required
Bitter Gourd Theeyal

  • Soak tamarind in half cup of water for 10 minutes.Discard the tamarind ball after squeezing it well.Keep the extract aside.
  • Slice the bitter gourd thinly and add salt,mix it well.keep aside for few minutes
  • Heat oil in a pan,add pavakka slices,green chillies,curry leaves,sliced onions and coconut pieces. saute well for few minutes.Close the lid and cook on a low flame for few minutes.
  • Dry roast the grated coconut till it becomes brown,stirring continuously at low heat.Lower the heat and add coriander,chilly and turmeric powders,stir for  few seconds.switch off the flame.make sure that it doesn't burn.keep aside to cool and grind it smoothly without adding water.
  • Add tamarind juice into the cooked bitter gourd mixture and allow it to boil.add the ground paste, enough water and salt to this and bring it to a boil.Lower the heat and cook until the bitter gourd is done and the gravy becomes thick.
  • Heat oil in a pan,splutter mustard seeds .add dry red chilies and curry leaves and fry.Pour this over the curry and mix well.keep aside for 15 minutes.
Serve hot with Rice....

Happy Cooking!!! 


Thursday, February 21, 2013


Aval/Beaten rice flakes vilayichathu is a tea time snack for kids...a jaggery- coconut coated snack.Aval is also known as poha, is beaten dried flakes of rice.We can use any type of Aval like brown rice or white rice. Here I used brown rice Aval.

  • Aval/poha(brown)- 250 gm 
  • Jaggery (grated)-1 cup(more or less according to your taste)
  • Coconut grated-1cup
  • cardamom crushed- 5-7
  • Dry ginger crushed -1/2tsp
  • Black sesame seeds/ellu- 1tsp
  • Chana dal/Split chick peas/Pottukadala -2 tbsp
  • Ghee/Clarified butter-2 tsp
  • Water -1/4 cup
  • Heat a pan  and dry roast the Aval on a low flame for 2-3 minutes.Then remove it from flame and transfer this on to a plate.
  • In a thick bottomed pan,melt the grated jaggery with water on low flame.oKeep aside.Let it cool.Strain this to remove any impurities.
  • Now reheat the strained syrup on a medium heat,stirring frequently till it reaches one thread consistency.
  • Add grated coconut and continue to stir till all the water is absorbed from the coconut.
  • Now add Aval/beaten rice flakes,mix it stirring constantly to coat aval with jaggery and coconut.
  • Add crushed cardomom and dry ginger powder.When the mixture thickens switch off the flame.Keep it aside.
  • Heat ghee in a pan.roast chan dal and add it to the aval mixture.
  • Add sesame seeds to the hot ghee and roast lightly.(be careful not to burn the seeds)
  • Pour this on to sweetened beaten rice flakes mixture and mix it well.
  • This can be stored in the refrigerator for a month.But before you store,allow it to cool completely.
  • If you feel that jaggery is more and is very sticky,then add couple of tsp of sugar and mix it well.This will make it dry the Aval mixture. 
  • We can add roasted cashew nuts  also. 

Serve with Banana or as it is and Enjoy.....
Happy Cooking!!!

Wednesday, February 20, 2013


This is my favorite chicken curry,and of course its my mom's style of preparation.This dish is one of the most common side dishes made in Kerala.It has amazing flavors emanating from the shallots,curry leaves,ginger,garlic and spices like cinnamon,fennel seeds,cardamom and cloves.It is a simple and very easy to cook curry that goes well with steamed Rice or with any Indian breads.

Here is the Recipe.
  • Chicken -1kg(cut into medium sized pieces)
  • Small onion/shallots(sliced)-15
  • green chilly-2 (sliced lengthwise)
  • ginger crushed-1''piece
  • garlic crushed-7-8 cloves
  • bay leaf-2
  • cinnamon-1'' piece
  • cloves-2-3
  • cardamom-2
  • fennelseeds-1/2tsp ,crushed
  • tomato-1,chopped(optional)
  • curry leaves- 2sprigs 
  • turmeric powder-1/2 tsp
  • chilly powder-1.5tbsp(according to your spice level)
  • coriander powder-2tsp
  • garam masala powder- 1tsp
  • vinegar/lemon juice- 1tsp
  • salt to taste
  • Oil-1-2tbsp  

  • Wash and clean chicken pieces.Drain out water.
  • Marinate chicken with turmeric powder,lemon juice,1/2tsp garam masala powder and salt.keep aside for 30 minutes.
  • Make a paste of chilly,coriander and turmeric powders with 2-3 tbsp of water.
  •  Heat oil in a pan. Add bay leaf, cardamom,cinnamon,cloves and saute for a minute.Add ginger,garlic and saute.Add sliced onion.Fry till golden brown on a medium to low flame.Add chopped tomato(optional) and curry leaves.Saute well.
  • Now add the spice paste and saute well until the raw smell disappears and the oil starts to separates on the top. 
  • Now add chicken pieces,salt and stir well for few minutes and then add half cup of hot water,cover it and allow the chicken pieces to cook well.
  • Depending upon the consistency of the gravy,add water. Simmer it for 5 more minutes.Sprinkle 1/2tsp of garam masala powder(to get the aroma of spices)and adjust the salt.This slow- cook process will take 15-20 minutes.Switch off the heat.Allow it to rest for about 30 minutes before serving.


  1. Adjust chilly powder and green chillies as per your tolerance level. 
  2. Use small onion instead of big onion to get the real taste.
  3. Do not overcook the chicken pieces.Add less hot water while cooking.      
Serve hot with Plain Rice/       Chappati/Kallappam 

Happy Cooking!!!