Payarru Uperi (Thoran)

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Ingredients:Payarru (Long Bean) – 2 bunches – finely chopped.
Onion – 1 Medium sized, sliced
Turmeric Powder – ¼ Teaspoon
Chilly Powder – 1 Teaspoon
Oil – 2 Tablespoon
Mustard Seeds – ¼ Teaspoon
Urad dal – ¼ teaspoon
Dried whole red Chilly – 2
Curry Leaves – 8-10
Salt to taste


  1. Heat Oil in a pan.
  2. Add in the Mustard seeds, Urad dal, Whole red chillies.
  3. When the mustard seeds splutter add in the curry leaves.
  4. Now add in the onions.
  5. Sauté till onions are light brown
  6. Add in Red chilly powder, turmeric powder and salt.
  7. Add in the chopped beans.
  8. Sauté for a minute.
  9. Sprinkle  a few drops of water on them.
  10. Cover and cook for 4 – 5 minutes.
  11.  Open the cover and Sauté till the beans are cooked.
  12. Certain beans may need some extra water to cook.
  13. Serve with Chapattis or Steamed Rice.

Chilly Chicken (Kerala Style)

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Ingredients:Boneless Chicken Breasts – 3 pieces (Forzen or freshly packed)
Onion – 2 Medium sized, sliced
Ginger – 1 inch piece, crushed
Garlic – 1- 2 cloves crushed
Green Chillies – 7-8 Slit in between
Curry Leaves – 8-10
Tomato – 1 Medium sized Chopped
Turmeric Powder – ¼ Teaspoon
Chilly Powder – 1 Teaspoon
Coriander Powder – 1 Teaspoon
Pepper Powder – ½ Teaspoon
Garam Masala Powder – ¼  Teaspoon
Oil – 2 Tablespoon
Salt to taste


  1. Pressure cook the chicken with turmeric powder, pepper, salt and enough water.
  2. Drain the Chicken and let it cool.
  3. Once cooled shred the chicken with your fingers and keep aside.
  4. Heat Oil in a pan.
  5. Add in the Onions, Ginger, Garlic, Green Chillies and Curry Leaves.
  6. Sauté till onions are light brown
  7. Add in Red chilly powder, garam masala powder, salt and coriander powder.
  8. Add in the Tomato.
  9. Sauté till the Oil separates.
  10. Add in the Chicken pieces.
  11.  Sauté till the chicken is slightly crisp.
  12. Remove from heat.
  13.  Serve with Chapattis or Steamed Rice

Ulli Thakaali Curry – Onion Tomato Curry

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Ingredients:Onions – 3 large finely sliced
Tomato – 3 medium chopped
Red Chilly Powder – 1 1/2 Teaspoon
Turmeric Powder – 1/2 Teaspoon
Oil – 3 Tablespoon
Coconut Milk – 2 1/2 Cups
Water – 1 cup (or as required)
Salt to taste


1. Heat Oil in a pan

2. Add Onions and sauté till transparent.

3. Add Red chilly powder, Turmeric powder and salt.

4. Mix well and add tomatoes.

5. Add water and cook till the oil separates.

6. Add the coconut milk and bring to a boil.

7. Add water if required if the curry becomes too thick.

8. Bring to a boil.

9. Remove from heat.

10. Serve hot with steaming idlis.

11. Tastes good with dosas and appams too.


Ingredients:Rice Powder – 2 cups
All purpose Flour (Maida) – 1 cup
Jaggery – 2 lumps / ¾ cup
Water – 2 Cups
Banana – Ripe made into a paste


1. Take some boiled water in a bowl.

2. Add jaggery and mix it in till it melts.

3. In another bowl, sieve and mix together rice powder and maid.

4. Add in the melted jaggery to the mix.

5. When the batter cools, add banana to it.

6. Add in more water if required to make into a thick pouring consistency.

7. Keep this batter for 4-5 hrs.

8. Take the appm dish (paniyaram dish) and add oil to each hole.

9. When it boils, pour in the mix into these holes.

10. Turn over, till both sides are equally done.

11. Remove the unniappams from the holes with fork or skewer sticks.

12. Drain on to paper towels.

13. Serve Hot.

Boondi Ladoo

Ingredients:Besan (chick peas flour) – 1 cup
Ghee – 1 Tablespoon
Water – ¾ cup (For the mix)
Sugar- 1 cup
Water – 1 cup (For sugar syrup)
Saffron – a pinch
Cardamom Powder – ¼ Teaspoon
(Cashew Nuts+ Pistachios + Almonds) Powder – 1 Tablespoon
Oil For Frying


1. Sieve the besan into a bowl.

2. Add the ghee and water.

3. Mix until pouring consistency.

4. In a saucepan, add the sugar, saffron and water.

5. Cook on medium heat while stirring constantly for about 10 minutes.

6. Let it simmer for 2-3 minutes.

7. Remove from heat.

8. Add the cardamom powder into the syrup.

9. Heat oil for deep-frying in a pan.

10. Take a holed plate, or a large round holed spoon that is generally used while deep-frying snacks.

11. Hold it over the hot oil.

12. Pour some besan batter onto it and tap it.

13. Boondi will fall into the oil for frying.

14. Drain the boondis and put them directly into the sugar syrup.

15. Continue this process till all the boondi is fried and soaked in the syrup.

16. Mix the bondi in the syrup with the powdered nuts.

17. Let it cool for 5 minutes.

18. Wet your palms with a bit of water and make balls with the sweetened boondi.

19. Keep the ladoos aside in a plate for another 5 minutes.

20. Smoothen the ladoos once more in your palms.

21. Boondi Ladoos are eady to serve.

Mushroom & Peas Pulao

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Ingredients:Basmati Rice – 2 cups soaked and drained
Mushrooms – 1 cup, halved
Onion – 1 Medium sized, sliced
Ginger – 1 inch piece, crushed
Garlic – 1- 2 cloves crushed
Green Peas – ½ cup
Curd – 4-5 Tablespoons
Turmeric Powder – ¼ Teaspoon
Chilly Powder – 1 Teaspoon
Garam Masala Powder – ½ Teaspoon
Cardamom – 3-4 Pieces
Cloves – 2 -3 pieces
Cinnamon – one inch piece
Jeera – ¼ Teaspoon
Ghee – 2 – 3 Tablespoons
Salt to taste


  1. Heat Ghee in a saucepan.
  2. Add in the Cardamom, Cloves, Jeera and  Cinnamon.
  3. Add in the Onions, ginger and garlic.
  4. Add in Turmeric Powder and chilly Powder.
  5. Sauté till onions are light brown
  6. Add in the Mushrooms
  7. Sauté and cook for 2 minutes
  8. Add in the Curd, Water (3.5 cups), Rice and Salt.
  9. Add in the Garam Masala.
  10. When the water boils, cover and cook on low heat till holes appear on the top.
  11. Switch off the heat and sit the pulao for a while.
  12. Serve hot with Boondi Raita and Lemon Pickle.