Thursday, September 30, 2010

Tapioca with green chilly chutney (kappa and pachamulaku chathachathu)

Kappa or tapioca is malayalee's comfort food at least for the old generation. Kappa curry, kappa fry, kappa and fish, meat kappa, kappa biriyani.....the list is endless. Personally, I like boiled kappa and green chilly chutney as a tea time snack.


Wednesday, September 29, 2010

Snakegourd and Dal thoran (Padavalanga parippu thoran)

Snakegourd is one vegetable that is available all throughout the year in Kerala. It is not one of my favorite veggie, but after tasting this at one of my friends house I instantly gave it a try.


Saturday, September 25, 2010

Chocolate Candy Bar

I wanted to make a short crust pastry which had a chocolate topping on it, so I searched Google and I finally landed in Edible Garden Toblerone Candy Bar and instantly I knew I had to make this. But what about the Toblerone??; living in Calicut (kerala) and that too on the outskirts of the city has this kind of disadvantages. So Toblerone is out of the list and I finally made up my mind to top it with chocolate sauce and sprinkle it with caramelized nuts (fortunately I had some leftover). I love to alter a recipe to my taste and availability of ingredients in my kitchen. This sure was a huge success with my kids.


Monday, September 20, 2010

Chocolate Cookies

 The word biscuit literally means “twice cooked”; originally they were baked first and then left to dry out in a slow oven. A cookie is a small flat-baked treat, usually containing fat, flour, eggs, and sugar. In most English speaking countries the most common word for this is biscuit. A general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, egg yolks, vegetable oils or lard are much more viscous than water and evaporate freely at a much higher temperature than water.


Sunday, September 19, 2010

Bread Pakoda.

One late afternoon I was surfing TV channels and I came across a cookery show and the guy was presenting dhaba items. The one that caught my attention was bread pakoda and today evening I decided to give it a try and believe me Homey and kids gave a thumbs up sign. Fortunately I had some boiled potatoes in my fridge. I got 3 sets of pakodas with this recipe. This does not actually call for any exact measurements, all you need is some bread slices, boiled potatoes, and bengal gram powder.


Saturday, September 18, 2010

Pananjeen (fish eggs).

Amma makes this pananjeen thoran and I used to love to have it with rice. Now my son likes it so much that whenever I get sardine fish eggs it tops my menu list of that day. It is easy to make, but make sure you wash it thoroughly with a teaspoon of vinegar. Amma used to beat the fish eggs in the small chutney grinder, but as it is a tiresome job to clean it afterwards I prefer to smash it with my hands. Always add ½ a tsp of raw rice powder to it.

How amma makes it:

A handful of fish eggs or about ½ cup.
2 tbsp coconut oil.
4,5 shallots.
1/4 cup coconut grated.
3 green chilies chopped.
1 spring curry leaves.
¼ tsp pepper powder.
½ tsp rice flour.

Put the cleaned and drained fish eggs in a bowel and mash it with your finger tips until almost no lumps are there. Then put in the scraped coconuts, chopped green chilies, salt,  chopped small onions, pepper, rice powder, curry leaves, and salt. Mix nicely with hand. Heat oil in a pan and put this mixture into it and stir well. Cook it for 5 to 10 minutes or until done. Serve hot with rice.


Wednesday, September 15, 2010


Kichidi is not so common in South India as in North India. It is a wholesome meal rich in carb and protein and very good for children. My sister-in-law Dolly loves to have kichidi any time of the day. So you could say my mom-in-law is an expert in it having lived in Haldwani, Nainital for a long time she is an expert in North Indian cuisine. This is such an easy-to-make meal that even budding cooks, working moms would love this recipe. Kichidi can be had as a brunch to start off a lazy Sunday. This post is dedicated to Dolly.


Raw white rice: 1 cup.
Tur dal (sambar dal): 1 cup.
Hing: ½ tsp.
Onion: ½ sliced.
Jeera: ½ tsp.
Turmeric powder: ¼ tsp.
Red chilly or red chilly flakes: ½ tsp.
Ghee or refined oil: 1 tbsp.
Coriander leaves.
Salt to taste.


Soak rice and dal together in water for ½ hour. Heat a pressure cooker and put in ghee and when it is hot put in the jeera and let it crack, simmer the fire and add the red chilly and turmeric and put in the sliced onion and let it be light brown. Pour 5 cups of water, salt, and the rice/dal. Check salt and close cooker and after 1 whistle simmer it for 3 to 5 min. Open after another 10 min. Garnish it with coriander leaves. Serve hot with pickle or curd.
Note: If it is too thick pour little boiled water.


Sunday, September 12, 2010

Jam Thumbprint Cookies:

I been wanting to make jam cookies for a long time. Finally today I am into that-cookie-making-mood. I used mixed fruit jam; you can top it with any jam or even chocolate sauce. I managed to get a pic of the soft dough, after rolling the dough into small balls press into the center with your thumb so that jams can be filled into it. When putting into the tray give space between cookies as they tend to spread out during baking.


Thursday, September 09, 2010

Ela Ada filled with Coconut and Jaggery...step by step.

I am going to be healthy in this post. Ada is a favorite among malayalees and whenever I make ada it takes me back to my school days. Amma used to make this as an evening snack and it is so healthy unlike other bakery snacks. My kids love ada so yesterday I made ada as an after school surprise. It’s been quite sometime since I baked something though demands for a cookie or a cake is arising on and off. Coming back to ada, it is healthy as it is of fine rice powder, jaggery, and coconut. The best thing about Ada is there is no oil in it. Plantain or banana leaves is needed for this which is so readly available throughout Kerala. Rice powder which is used for pattiri or idiyappam should be used. Just boil water and pour it into the rice flour like you make pattiri and mix well with a spoon. When it is cooled mix with hand and make it into medium sized balls. I have created a collage for better understanding. So let’s get healthy.


Rice flour: 2 cups.
Water: As needed.

Put some water to boil. Mix rice flour with salt and pour the boiled water into it and mix well with a spoon to make it into a dough. Let it cool.

Coconut scrapings: 1 cup.
Jaggery scrapings: Enough to mix the coconut.
A pinch of cardamon powder.


Mix coconut, jaggery, and cardamon powder and keep it aside.
Take the cooled rice flour dough and mix well with hand.
Cut banana leaves into squares and put a ball of dough into the middle of the leaf and press with hand dipped in water.

Put 2 tbsp of coconut mix into it and fold the leave into half and again press with hand.

Put into a steamer and steam for 20 min. Serve hot.

So healthy and traditional.


Wednesday, September 08, 2010

Green Chilly Pickle.

 My friend, Priya Warrier send me a bottle of green chilly pickle. Green chilly is one thing that is available around the year. When I tasted it was the hot and sweet type and I fell in love with it and rang up Priya for the recipe. I must warn everybody who is health conscious because of the amount of oil in it….but it is really worth it.


Monday, September 06, 2010

Bittergourd and Carrot Pickle.

Bitter-gourd and carrot pickle, is an easy low calorie pickle, which is also very easy to make.

Pickle is a no no for most of us as it is high in oil. So how about a pickle that has very little oil. Most people can’t stand the bitter taste of bittergourd and usually avoid it in our daily diet. Bittergourds are very low in calories but dense with precious nutrients. It also helps diabetic and toxemia conditions. So I guess u can call this a healthy pickle. So lets get started.

Author: Nisa Homey.
Yield: 1 Horlicks bottle.
Bittergourd: 2 medium size.(preferably the dark green one). (cut into thin slices).
Carrot: 2 medium size. (cut into thin slices)
Green chilies slit: 10 to 15.
Garlic: 3 pods (cut into thin slices)
Ginger: 2 inch.(cut into thin slices)
Mustard Seeds: 1 tsp.
Turmeric: ¼ tsp.
Vinegar: 1 cup.
Curry leaves.
Salt accordingly.
Sugar: 2 tsp.
Oil: 1 tbsp.


1.      Mix the bittergourd and carrot with ginger, garlic, green chilies, and salt.
2.      Put into a steamer and stream till it is ¾ cooked (do not overcook). Let it cool.
3.      Heat 1 tbsp oil and put in mustard seeds, turmeric, curry leaves and switch off the fire and then add the steamed bittergourd mix..
4.      Heat vinegar and sugar and when it is cooled mix it with the bittergourd mix.
5.      Store in bottles. Will keep outside for a week and in fridge longer.

I updated the pictures on August 1, 2014. The picture below is the one I took first on June 2010, I am keeping it as a reminder to myself from where I began.


Thursday, September 02, 2010

Chocolate Brownie:

I know its been a while since I posted something…….with onam holidays and kids at home kept me on the toes 24/7. I made a chocolate brownie for Homey’s birthday and thought I will share it. Its amma’s age old recipe, it has curd and soda powder in it. As it was hubby dear’s birthday I topped it with chocolate satin icing, cashew nuts, and chocolate noodles. This is easy to make if using an egg beater.