Saturday, 30 March 2013

Chana Masala/Chana in North Indian Gravy

       I have always disliked veg dishes.But now I am forced to have veg dishes coz my ayurveda doc has insisted me to stay away from all non veg items.....sighhhhh!!! It has been about one month that I haven't looked at non veg dishes.Have to wait till May 4th to begin my appetite of non veg dishes.
      Anyways I won't keep you veggy all these days :-).Today I am going to post Chana in north Indian gravy.I remember those days when I used to hate chana.But since I have no option now,I have started liking veg dishes ;-p.
     This is not a Kerala style chana curry but a north Indian style.


Serves 4;Soaking time:8 hrs,Preparation Time:10 Minutes;Cooking time:20 Minutes

1 Cup Chana/Kabuli Chana(velutha kadala)
1 1/2 Onion Diced
1 Onion cut into chunks
1 Tomato+1 Tomato
2 Green Chilli
4 Cloves Garlic
1/2 Inch Ginger
Few Sprigs Cilantro(Coriander Leaves)
Few Sprigs Mint Leaves
1/2 Tspn Cumin Seeds
1/2 Tblspn Chilli Powder
1/4 Tspn Coriander Powder
2 Pinches Garam Masala Powder
Salt to taste
1 Tblspn Oil


  1. First soak chana in water for 8 hours.Or you can also soak it in hot water for 2 hours.Then boil it with some water and salt.Let it get cooked until very soft.
  2. By the time heat another pan and add oil to it.Put the diced onions and salt and saute till golden brown.
  3. Grind the onion chunks,1 tomato,green chillies,garlic,ginger,mint leaves,cilantro and cumin to a fine paste.
  4. Then add the paste to the fried onions and saute till it gets cooked ie for about 2 minutes.
  5. Add in the chilli powder and the cooked chana with the stock water.
  6. Let it boil for another 5 minutes with the lid on.
  7. Then grind the other tomato and add to it.
  8. Let it cook for 5 minutes.
  9. Finally add garam masala and remove from flame.
  10. Sprinkle some cilantro and serve hot with batura,naan,chappati,velleppam...

Brownie Balls

       Brownie Balls are one of my innovations and so proud to introduce it to you.This dish is too simple to prepare and at the same time delicious and yummy too.Our kiddoos will certainly love it.
       Brownie ball recipe is dedicated to my Ponnu,Mannu,Ishal,Sahil,Sama,Maazin,Ali,Shaza,Sheza,Heba,Shahnaz,Nihala,Nafih,Zayan and to all the lovely kiddoos in the world :-).    


Makes:20 balls;Preparation time:1/2 hour;Cooking time 30 Minutes
3 Eggs
6 Tblspn Sugar
3 1/4 Tblspn Flour
1 1/2 Tblspn Cocoa Powder
1/2 Tspn Vanilla Essence

Chocolate Sauce
1 1/4 Cup Milk
1 1/4 Cup sugar
1 1/2 Tblspn Cocoa Powder
1 Tspn Butter
4 Tblspn of Sweetened Condensed Milk(Optional)
3 Drops of Vanilla Essence

Brownie Balls
Few Almonds/Cashews/dessicated coconut


Chocolate Cake
  1.  Preheat the oven to 180 C.
  2. Beat the eggs and sugar until creamy and pale color with an electric hand mixer.
  3. Strain the flour and cocoa powder so that it mixes up well.
  4. Add vanilla essence to the beaten eggs.
  5. Fold in the flour mixture softly with a metal or wooden spoon.
  6. Butter a baking tray and cover with parchment paper or butter paper.
  7. Pour the batter into it and bake in the preheated oven for 20 to 25 minutes or until a skewer inserted into the center of the cake comes out clean.
  8. It can also be prepared in a pressure cooker without putting its vent weight on.For further details check the chocolate cake recipe here.

Chocolate Sauce

  1. First boil milk with sugar stirring continuously so that it does not stick to the bottom or separate.
  2. When the mixture,when touched on the stirring spoon seems to be slightly sticky,add the cocoa powder and stir continuously.
  3. When it becomes a bit more thick(not too thick,it should be in a loose consistency which would thicken when cooled),add sweetened condensed milk and butter to it.
  4. Stir well until butter dissolves and remove from flame.

Brownie Balls
  1. Shred the cake into tiny particles with hand.
  2. Now pour in the sauce and mix well to a dough consistency which should be moist enough to melt in the mouth.
  3. You may add the sauce only upto the level needed.Need not use the entire amount of sauce.
  4. Make balls in the size of a lemon with the dough.
  5. Crush the nuts if using nuts or you can also use dessicated coconut instead of nuts,spread it on a plate and roll the balls on it,such that it gets coated completely.
  6. Serve immediately or can be stored in refrigerator for 1 week.

Note: You can also add crushed nuts or diced dates to the cake particles while mixing it with the sauce.But I like it very soft and melting in mouth and so I don't add nuts inside but only outside to coat the balls.

Thursday, 28 March 2013

Beef Biriyani

          Friday is always special for muslims all over the world.Since it is friday tomorrow,I think I will    post a biriyani which is prepared by most of the muslims on fridays.
         Before that I would like to display few pics which is from my workshop of improvisation on photography.On my coming posts I would be displaying few such pics of fruits and flowers from my lawn.

        This is a sort of tamarind found here in Kerala.It is called Kovaykka puli/meenpuli.I dont know its name in english.It is a medicine used for reducing cholestrol.If added in fish curries,it gives an amazing taste for the dish.
       Now lets move on to the recipe.....


Serves:5;Preparation time:30 minutes;Cooking Time:50 Minutes

Beef Masala/Gravy
2 Tblspn Oil
750 gm Beef (cut,washed and drained)
6 Big Onions
4 Tomatoes
1 Tblspn Garlic paste
1 Tblspn Ginger paste
7 Green Chillies (ground)
1/2 Tblspn Coriander Powder
1 Tspn Garam Masala Powder
Few sprigs of Cilantro/Coriander Leaves
Few Mint Leaves
Salt to taste
1/2 Tblspn Red Chilli Powder(Optional)
1/4 Tspn Turmeric Powder

3 Cup Basmati Rice/Cheriyari
6 Cup Water(or double the qty of rice)
4 Tblspn Ghee
1 Inch piece Cinnamon
2 to 3 Cardamom
5 to 6 Clove
1/2 Onion Sliced
Salt to taste
Few Cashews and Raisins to garnish
1 pinch of turmeric or saffron dissolved in warm water/Milk


  1. You can prepare masala in two ways,either by cooking the meat with salt,chilli powder,coriander powder and turmeric powder in a pressure cooker.Or you can also prepare by making the masala and then adding the meat to it and cooking it in the pressure cooker.For this you have to make sure that your pressure cooker has no problem in maintaining the pressure inside it or else you will burn the masala.
  2. I am going to introduce the second method because its much tastier.
  3. First heat the pressure cooker and add oil to it.When hot add sliced onions to it and add salt.Saute it well with no lid on it in medium flame so that you will get it done soon.Be careful to stir often so that it does not stick to the bottom of the pan.
  4. When the onions are brown,add ginger,garlic and chilli paste to it.And let it cook for 2 more minutes.
  5. Now add tomatoes to it and keep the lid and saute it well.
  6. Now add the coriander and turmeric powder to it.Chilli powder is optional in this method.
  7. Add the meat and garam masala powder to it.
  8. Now close the lid tight and cook till 4 whistles.First cook in high flame until the pressure starts escaping and then lower to medium flame.Or else you will burn the masala.
  9. Finally after opening the lid let it cook in medium flame so that the moisture content evaporates.Then add cilantro and mint leaves and remove from flame.
  1. Heat a heavy bottomed pan,add ghee to it and fry cashew and raisins and remove.
  2. Now in the same ghee,fry onions and add cardamoms,cloves and cinnamon and saute until the aroma comes.
  3. By the time boil water in another pan.
  4. Put the rice in the ghee with spices and saute for 1 minute and pour the boiling water to the rice.
  5. Stir and add salt and close it with the lid.Salt should be a bit more than normal.Only then it will be balanced coz the rice extracts the saltiness.
  6. Keep in high flame and after boiling reduce to medium flame.
  7. Stir occasionally.
  8. You need to cook the rice only till 3/4th done.Rest of the cooking will be done while in dum.
  9. Now in a heavy bottomed large pan,firstly spoon in 1/4 th of rice and sprinkle some diced cilantro,mint leaves and garam masala.And sprinkle the saffron or turmeric water on it.
  10. Now spoon in the masala or gravy on top of it completely.Spread it evenly and sprinkle the herbs again.
  11. Now spoon in the left over rice on top of it completely.Sprinkle the turmeric or saffron water, herbs,garam masala powder and the fried cashews and raisins on top of it.
  12. Now keep the pan on top of the flame and simmer for 15 to 20 minutes or until the aroma escapes.
  13. Serve with pickle,salad and paappad.

Note:You can also fry some onion and garnish.
Never take curd with beef biriyani coz it damages your digestive system.Digestion problem occurs while you take curd/yoghurt with meat.

Monday, 25 March 2013

Avial/Kerala style Mixed Vegetable fry

     I have been busy with my baby's operation and hospital and all that I couldn't post any recipes for few days.Now I am back with full on.Sorry that I didn't wish anyone "Mother's Day".I don't think I should say something about mother because it is a position which can be attained only with the blessings of the Almighty.The word "Mother" is a feeling of warmth and safety which we cane feel only in the hands of our mothers.
    My mother has always been a support system in my life.I have wondered how she tackled all the hurdles and kept up all the time in miseries.If she had went down in any bad situations,our entire family would have gone down.Alhamdulillah,I thank my Almighty Allah for giving me such caring and lovable parents.Just like you all,I too think they are the best parents in the world and how correctly the Almighty has matched us with our family members.A big salute for my parents for being a better half of my life.
     A salute to my dear umma and uppa for being so special and for giving so much care and love,which I would rarely get from anywhere else.All prays for you always....
   I wonder what to post today.Have lots in my PC to upload,but in confusion what to post.Since it is about Mothers day,I shall give you the recipe how my mother used to make us have vegetables.We were very lazy to have vegetables and our faces drowns seeing veg dishes on the table.But truly avial is one of my favorites.
 Serves 5; Preparation time 15 minutes; Cooking time 20 minutes


1 Medium sized carrot
1 Drumstick
1 Medium sized potato
Small piece of Yam
8 to 10 Beans
1/2 Bottle Guard
5 to 6 Ladies finger/Okra
1 Medium sized Onion
2 Green Chillies
1 Medium Sized Tomato
1 Raw Plantain
1 Brinjal
1/2 Cup Grated Coconut
1/2 Tspn Cumin Seeds
2 Cloves Garlic
1/2 + 1/2 Tspn Turmeric Powder
Salt to taste
1/2 Cup Water
2 Tblspn Coconut Oil
Few Curry Leaves
1 Tblspn Curd or yoghurt


  1.  Slice the onion and tomato.Split the green chillies.
  2. Cut all the vegetables into 2 inch long pieces.

 3.  Put all the vegetables (except okra),onion,green chillies and tomato in a saucepan.
 4.  Pour water and put some salt and turmeric powder in it and boil for 10 minutes in medium flame.
 5.  Grind the grated coconut,garlic cloves,turmeric powder and cumin seeds coarsely in a grinder.
 6.  When the vegetables are half done,add the ground coconut mixture into it and the okra too in it and cook for 10 more minutes.
 7.  See if it is done and off the flame.Now add the yoghurt into it and give it a good stir.
 8.  Now spoon in the coconut oil on top and spread the curry leaves too on top and close the lid.
Note: Although it is a kerala dish,it goes well with chappathi too.I love it with Chappathis.It is mainly seen as side dish in sadhya of Kerala Cuisine,which is taken with par boiled rice or white rice.
       Any type of vegetables like brinjal etc also can be added to this ingredient.

Tuesday, 12 March 2013

Chicken Coconut Roast

      Chicken dishes are all time favorites.This is one of the authentic dish of north malabar.It tastes too good when had with the same authentic neypathiri.This also goes well with plain pathiri.
      I have always wanted to have varieties in chicken recipes,because chicken's chemistry with any type of masala and any type of innovation is simply superb.
 Serves:4;Preparation Time:10 Minutes;Cooking time:25 to 30 minutes


750 gms Chicken(with or without bones,cut into pieces which is half the size of chilli chicken pieces)
3 Medium Sized Onions Sliced
1 1/2 Large Tomatoes Sliced
6 to 7 Large Cloves of Garlic Crushed
1 1/2 inch Piece of Ginger Crushed
3/4 Cup Grated Coconut
4 Green Chillies cut into slits
Salt to taste
1 1/2 Tblspn Red Chilli Powder
3/4  Tblspn Coriander Powder
1/4 Tspn Turmeric Powder
Few Curry leaves
2 Tblspn  + 2 Tblspn Coconut Oil
1/2 Tspn Garam Masala Powder
1/2 Cup of water


  1. Clean and wash the chicken pieces and keep on a sieve so that the excess water drains.
  2. In a non stick pan,heat 2 Tblspn oil and add onions to it.
  3. Add salt and saute the onions until brown.
  4. Add ginger and garlic crushed.
  5. Saute for few seconds until the raw smell goes.
  6. Add tomatoes and green chillies to it,cover and saute until the tomatoes are mushy and the oil separates.
  7. Now add in the chicken pieces,chilli powder,coriander powder and turmeric powder to it and stir well.
  8. Pour in water and let it cook for 15 minutes stirring occasionally
  9. When the gravy is about to dry,spoon in grated coconut and cook for another 5 minutes stirring occasionally.Finally add garam masala and give a stir.
  10. Now spoon in 2 Tblspn coconut oil and curry leaves and stir continuously for 2 minutes so that it dries up well.
Chicken Coconut Roast served with plain pathiris
 Serve with plain pathiris or neypathiris.

Friday, 8 March 2013

Oothappam/Proved Rice Pancakes

Oothappam is a type of dosa or rice pancake.All "Malabarees" would be familiar with it.It is mostly prepared only during occasions or parties,since people find it a bit messy and tough to prepare for day today needs.But it is simple and yummy and can be made often,since it has no such hectic jobs.These are rice pancakes which is prepared after proofing the mixture.Since it is prepared so,it is too soft but filling too.
Moving on to the recipe...

Serves:4 to 5;Soaking Time:3 hours;Preparation time:2 hrs,Cooking time:30 Minutes


1 1/2 Cup Biryani rice/Cheriyari/Basmati Rice
1 Cup Boiled rice
1/2 Tspn Yeast
Milk of half a coconut
3/4 tspn salt
Grated Carrot and diced Cilantro/Coriander leaves to garnish


  1. Firstly soak  the rice for 3 hours.
  2. Then grind it with all the other ingredients other than carrot and cilantro.
  3. Keep for 1 hour or more until it rises and becomes fluffy filled with air.
  4. Heat a non-stick pan and once it catches heat reduce the flame to a little more than simmering.
  5. Pour a  ladle of the mixture onto the pan and spread in a way that it remains a little thick and is of 15cm in diameter.
  6. Immediately after spreading the mixture,sprinkle the grated carrot and cilantro onto it and cover with a lid.
  7. Normally it gets cooked within 35 to 40 seconds.To test whether it is done ,slightly touch the center of the oothappam and see if it is sticky.
  8. If it is sticky,cook it for few more seconds with lid on it.
  9. Oothappam cooking process
  10. Do not flip the oothappam upside down.
  11. Take it off the pan and place each one separately for few seconds as it tends to stick to each other when hot.
It is an amazing combination with thick beef curry or egg in ground coconut gravy.
Note:Do not stir the batter and break the air pockets in it while preparing the dosas.Once done so,the oothappam would not be too soft.

Sunday, 3 March 2013

Hot and Sweet Salad

          This salad is an easy and simple recipe.It is a salad that each one of you would enjoy for sure.It has a sour,hot and sweet taste.One of my aunt,Jameela gave me the idea of such a salad and it was worth the trial.Since it is full of fruits,you can also call it a fruit salad .Over to the recipe....


2 Cups Pineapple diced
1 Cup Apple peeled and diced
1 1/2 Cup Pomegranate seeds
3 Green Chillies cut in round
2 Tablspn Vinegar
1/2 Tspn Salt
3 Tblspn Sugar


Mix all the ingredients in a bowl and keep it aside for half an hour.Let the fruits extract the sweetness of sugar and leave their juices.It can be served after half an hour.
Serve with heavy foods like Biriyani and ghee rice.
You can also add vegetables like cucumber and carrot to it.But I like the way it is,without vegetables.......