Sunday, March 28, 2010


Banana fritters is the traditional dish in kerala. Its served as a snack along with hot tea. These tastes yummy when the plaintains are ripe. You could know them looking at the skin of banana becomes a bright blacky. These are very quick to make at the same time satisfy our tasty buds. Do try these delighful snack for sure. No doubt everyone, also the kids will love it when its served with vanilla flavoured icecream.


2 Ripe Nenthran Pazham.

1 Cup Maida.

2 tbsp Rice flour.

1 tbsp Sugar.

Pinch of Soda.

Pinch of Turmeric Powder.

Pinch of Salt.

Pinch of Yellow Colour. (optional)

Water as needed.

Oil for deep fry.


Slice the ripe banana as thin as possible.
Mix all the ingredients one by one. Add water as per needed to make a batter. The consistency must not be very thin nor thick.
Heat oil in a kadai. Now dip each slice of banana into the batter and deep fry carefully. Fry on both the sides till its crispy and slight brown.
Serve hot hot.



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Tuesday, March 23, 2010


This is my friend ''VINITHA'S ''recipe. I was very much impressed tasting her yummy and aromatic biriyani that I noted down the ingredients when I met her and decided to prepare this weekend. The unique ingredient that I never used in biriyani was the coconut milk and that enhance the flavour very rich. Its so easy, and saves time as we just need to throw everthing in cooker and its done within half an hour. Happiest thing was I got a compliment from my hubby for making such an awesome meal. Thank u vinitha for the best recipe and expecting much more tips and new addition of recipe :)


2 Cups Basmati rice.

2 Chopped Onions.

2 Chopped Tomato.

1 Cup Veggies. (I added carrots, beans, cauliflower, capsicum)

1/2 Cup Chopped Coriander leaves.

500 gms Paneer.

2 Green chillies.

1 tsp Chilli powder.

2 tsp Coriander powder.

1 tsp Jeera powder.

1/2 tsp Haldi.

2 tsp Ginger Garlic paste.

1 tsp Garam masala.


1 Bay leaf.

3 Cloves.

2 Cardamom.

1 Star anise.

1/2 Cup Thick Coconut milk.

3 Cups Water ( if needed extra 1/4 can be added.)

2 tbsp Ghee.

Salt to taste.


Fried Diced Paneer piece.

Fried Cashewnuts and kishmish.

Coriander leaves few.


Take half of the paneer and dice them into medium size. In a pan add 1 tbsp of oil and shallow fry them into slight brown colour. Makesure not to fry too much as it forms into rubbery later. Take another half of paneer and grate them. Keep it aside.

Heat butter in a pressure cooker. Add all the whole spices followed by the onions, tomato and ginger garlic paste. Fry them till its raw smell disappers. Next add the veggies and saute them adding chilli pd , coriander pd , turmeric pd , jeera pd , garam masala , grated panner with a pinch of salt and saute them till all masala are well combined. Drop in the coriander leaves and then the biriyani rice. Add coconut milk and water. Mix them altogether and close the cooker with a lid. Cook them as you cook normally.(Because each one has their own method of cooking rice)

Lastly garnish with fried cashnews, kismish, fried paner and coriander leaves.


Thursday, March 18, 2010


Soups are the best appetizer to have specially on cold days or for the people who down with cold. I prepared this soup when I was in US. I was very much interested using asparagus when I see them in grocery shop in stalks and thats somthing news that I didn't ever found in India. I wanted to know how it taste. So gave a try first with making a soup under ''Thai Cuisine'' which I would like to dye for. I used mini prawns as a best combo with asparagus and gave it a nice fresh flavour of bazil leaves which has turned into hearty, perfect and filling soup.


1 Onion.

2 Asparagus.

Handful of Mini prawns.

1 tbps Thai curry paste.

2 Cups of Vegetable or Fish stock.

2 tbsp Chopped Garlic.

Handful of Chopped Bazil leaves.

1 tsp Butter.

1 tsp Fish sause.

Salt and pepper to taste.


Clean and wash the asparagus and cut them into medium size of 3 to 4 inch long. Heat butter in a kadai. Add diced onions, garlic and asparagus with a pinch of salt. Saute for 2 to 3 min till they are half cooked. Add thai paste and pour in the stock and fish sause. At the time of boiling drop the mini prawns. Cover with a lid and sim for 1 min. Season with pepper and garnish with fresh chopped bazil leaves.


Tuesday, March 9, 2010


Most of the people are very fond of cauliflower (gobi) and I am one among them. I would love them to have as a curry or sidedish or as a starters the most. When thinking of gobi starters , ''GOBI MANCHURIAN'' is only the one that clicks my mind. All in my family just die to have this at any time. Therez nothing to explain about this popular dish. In short, it tastes superb and tempting will be the same even after having them. Am I right? My daughter just adore to have only the fried florets. So till the final stage, I get only the half to prepare the rest :) hahaha.


1 Medium sized Gobi.

4 tbsp Maida.

1 tbsp Cornflour.

2 tsp Ginger Garlic paste.

2 tsp Soya sause.

1 egg whites.

Salt and White pepper to taste.

Oil for deep fry.

Red colour (optional).


2 Onions.

1 Capsicum.

1 tbsp Chopped Ginger.

2 tbsp Chopped Garlic.

2 Slits of Green chilli.

3 tbsp Soya sause.

2 tbsp Tomato sause.

2 tbsp Chilli sause.

Pinch of ajinamoto.

Red Colour (Optional).

Salt to taste.

White pepper to taste.

1 tbsp Oil.

3 tbsp Water.

Chopped Coriander or Spring onion for garnish.


Cut the gobi into medium sized florets. Wash them cleanly and patch it dry with a tissue.

Heat oil in kadai. Add all the ingredients for frying on cleaned florets and deep fry them till golden brown.

Heat 1 tbsp oil in a pan. Fry chopped ginger , garlic and red chilli. Then, drop in the onions and capsicum with a pinch of salt. Make sure not to fry for long. Will be tasty only if its little bit crunchy.

Add all the sause, ajinamoto and white pepper. Then add 3 tbsp water. If you prefer to add red colour, then this is the right stage to add next so that it mix up equally in water. Add lastly the fried florets. Saute them for few min until all the florets gets well coated with the sause.

Garnish with coriander or spring onions.