January 22, 2014

Capsicum/Bell Pepper Kurma

I love trying different types of korma. . I love making it with all sorts of vegetables. I wanted to try out a korma only with capsicum, but what is don't like is the capsicum getting too cooked and just becoming soggy. So I sauted it separately so it retains it crunchiness. Generally korma need a thickening source, it can be either ground up coconut masala, or cashew masala or even poppy seed masala or even some coconut milk. This korma gets its thickening from peanuts. It is a kind of different one, you will surely love it..So try it.

  • Oil - 3 Tbsp
  • Butter - 2 Tbsp
  • Bell Pepper/Capsicum - 2 ( I used Green, Red and Yellow)
  • Tomatoes - 2 large pureed
  • Cumin Seeds / Jeerakam - 1 tsp
  • Turmeric powder - 1 tsp
  • Coriander powder - 1 Tbsp
  • Chilly powder - 2 tsp
  • Garam Masala powder - 1 tsp
  • Salt - to taste
  • Sugar - 1 tsp
  • Water as needed

For Grinding:
  • Peanuts - 3 Tbsp
  • Ginger - 1 Tbsp
  • Garlic - 6 cloves
  • Onion - 1 large chopped
  • Heat 1 Tbsp of oil. Add in the chopped peppers and saute them for 2 to 3 mins. Now remove them to a  bowl.
  • In the same kadai with the leftover oil, add in the peanuts and roast them for a couple of mins. Add in ginger, garlic and onions. Saute them for 5 mins or so.
  • Allow this to cool a little. Now Remove them to a blender and puree them.
  • In the same kadai. Add 2 Tbsp of oil. Add in the pureed onion mix and saute them well in the oil.
  • Add in chilly, coriander, turmeric, Garam masala powders, salt and sugar. Saute them for a min.
  • Add in tomato puree and mix well. Cook for 5 mins or so till oil separates.
  • Pour in some water and bring it to boil. Cover and simmer for 10 mins or so.
  • Now add in the cooked capsicum and mix well. Simmer for a couple of min.
  • Add in butter, lemon juice, coriander leaves and switch off the flame. 
  • Yummy Capsicum Kuruma is ready!!!!

January 09, 2014

Ladies Finger/Okra/Vendakka Fry

This happens to be my Baby's all time favourite!!

  • Ladies Finger - 1/2 Kg
  • Salt - As Needed
  • Oil - 3-4 Tbsp
To Temper:-
  • Mustard - 1 Tsp
  • Oil - 1 Tbsp
  • In a Kadai, add the " To Temper" Items.
  • Throw in the cut Okra to it.
  • Add the remaining Oil into it as and when needed
  • Cover it and fry it for 10 Mts along with Salt added.
  • Uncover the Lid, fry the whole untill it turns crispy
  • Simple but Yummy Vendakka Fry Ready!!

Spicy Tapioca


· Tapioca – 1 Kg

·  Shallots – 5-7

·  Garlic – 2-3

·  Turmeric Powder – A Pinch

·  Chili powder – As needed

·  Salt – As needed

To Temper:-

·  Mustard – 1 Tbsp

·  Curry Leaves - 3


·  Heat a Kadai and add the “To Temper” items.

·  After that throw in the Chopped Shallots and Crushes Garlic to it.

·  Fry till the raw smell goes off.

·  Add the cooked tapioca to it. (Refer Here on how to cook Tapioca)

·   Add the powders to it and allow it to fry in low flame for 5-7 Mts.

·   At last add the curry leaves to it.

·  Delicious Spicy Kappa Thoran is Ready!!!

How to cook Tapioca/Kappa/Maracheeni?

Tapioca is always a fav of ours...I am sure most of the mallu's like this...so iany dish made of this is a kind of easy and tasty snack/dinner for us... But I know, the cleaning process has always been a problem for me!! Here is how we go!! :-

  • Tapioca-1 Kg (cut to medium sized pieces, roughly)
  • Turmeric-1/4 tsp
  • Water to boil
  • Salt to taste
 Method Of Preparation:
  • Cut the tapioca and wash with turmeric powder.
  • In a pressure cooker/vessel add the tapioca, turmeric and the water (water should stay above tapioca).
  • Cook on high flame till tapioca becomes tender.
  • Drain the water in the tapioca (it’s not good to use)
  • Fill in the vessel with water again and allow the Tapioca to boil for 1 Mts.
  • Cooked Tapioca is ready!!

·         The cooking time depends on type of tapioca too...

·         Turmeric gives it a yellow color...if you don’t want it while washing tapioca, add turmeric and soak tapioca for 10 min. then wash it again with clear water and cook it without turmeric.

Paruppu Urundai Kulambu / Dal Dumplings

My grandma(Dad's Amma) used to make this Kuzhambu and my Dad likes this a lot. I want to mention about the eating style of this kulambu, you have to break up the dumplings and mix it with the rice along with the gravy and enjoy it. This is not those melt in mouth dumplings, dumplings are meant to be little denser, but that is what makes it so delicious. And another important thing you should keep in mind is never add too much water to the dumpling mixture while grinding because if it is too loose and watery they may dissolve in the gravy once you add it. Try this and let me know how it turned out for you.


• Oil - 1 tsp
•Mustard Seeds / Kaduku - 1 tsp

For Gravy :

• Tamarind Water - 2 Cups
• Salt - As needed.
• Turmeric Powder - A Pinch
• Sambar powder - 2 Tbsp

For the Dal Dumplings:

• Kadala parippu/ Gram Dal - 1 cup
• Coconut - 2 tblspn Grated
• Dry Red Chilli - 1
• Salt to taste


•Take Gram Dal and start to roast it on a dry pan for 5 mins till they turn golden. Remove them to a bowl and wash them well.
•Now take them in a blender along with other grinding ingredients for dumplings and make into a smooth paste, it need not be so smooth.
•Don’t add too much of water to this. Now form balls out of this and set aside.
•Heat a kadai. Add a tsp of oil and crackle some mustard seeds.
•Pour the Tamarind Water into this along with Salt, Turmeric Powder
•Cook till it reaches to a boil. Add the sambar powder and allow it to boil.
•Now drop the dumplings on the boiling area one by one.
•Let it cook on high heat for 5 mins. Don’t stir too much.
•After 5 mins simmer the flame and cook for 10 to 15 mins.
•Now switch off the flame and serve it with rice.


The "For Gravy" part can be substituted with the below also:-

•Coconut - 1 cup grated
•Dry red chilli - 3
•Cumin Seeds / Jeerakam - 1 tsp
•Turmeric Powder / Manjal Podi - 1 tsp
•Salt to taste

Take the above ingredients in a blender and make into a smooth paste by adding some water.

Carrot Halwa/ Gajar Ka Halwa

First post in 2014!!! So begining this with a sweet Dish..

A classic sweet recipe simple with no complex ingredients, just cook the carrots in milk, add sugar and garnish with nuts and ghee! Thats it!,Perfect to celebrate a sweet occasion !


Carrot, grated
 3 heaped cups 
 2 & 1/4 cups 
 3/4 – 1 cup 
 3 – 5 tblsp 
cardamom/elachi powder
 A pinch (Optional)
 4 – 5

  • Cut the carrot into pieces and give them a turn in Mixie, until they turn mushy.
  • Add the milk and bring to boil,cook in medium flame.
  • Cook till all the milk evaporates and the carrot gets cooked .
  • When the mixture is almost dry,add the sugar and keep on stirring.(7-10 minutes)
  • When the mixture starts thickening,add ghee,elachi,cashews and pistachios fried in ghee.
  • Keep stirring for more 3-4 minutes.
  • When the halwa starts leaving the sides and transfer this to the serving plate.
  • Garnish with your favourite nuts,sliced and fried in ghee!

  • You can add less ghee than mentioned.
  • You can follow the same method and make beetroot halwa. Just replace carrot with beetroot !