On the Menu

Festival of Words

Festival of Words

Life was much simpler when all I had to worry about was cooking food for just the two of us. We were happy with rice gruel even for dinner. Or maybe just a vegetable soup!

Now everyday is a struggle to decide what to cook for dinner. Four people, four choices. We were a family of five. My father and we three sisters were quite happy with whatever my mom decided to place on the table. Am I spoiling my kids giving them such choices?

And by choices I mean the set of restaurant menus I collected over the years!

Written for the Second Festival of Words at Write Tribe – Day 2 – Food.

vecchio libro con stilografica

NaBloPoMo December 2013

June Photo A Day 12


I am doing yet another month of Daily Photo Blogging. June Photo A Day 12 is here. And I am enjoying the experience. I hope you are too. 🙂

Day 12 : 11’O Clock

At 11:00 pm I would be sleeping on weekdays. For sure. But at 11:00 am almost everyday I would be making a simple lunch either for myself or for all of us. This is as simple at it gets. Rice is getting cooked on the left stove and Rasam on the right. The small pan contains the tempering for the Rasam. There is more to this meal. But I have kept that photo for another prompt this month. What to do, I have only one kitchen! How many photos can I take of it. 🙂



Clicked for June Photo A Day.

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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.