Friday, 31 August 2012


Lets celebrate this last day of onam with this simple yet delicious payasam…..
1.      Roasted semiya-1 ½ cup
2.      Dates- 12 nos( deseeded)
3.      Milk-1 ½ litre
4.      Sugar-15 tbsp
5.      Cardamom-4nos
6.      Ghee-3tbsp
Method of preparation
1.      Soak dates in ¾ cup of milk for 30 min.then grind this into a smooth paste
2.      Peel off cardamom ,take out seeds grind with 2 tbsp of sugar to a fine powder.keep it aside.
3.      Heat 1 tbsp of ghee in a  thick bottomed vessel.add vermicelli stir for a minute.add half of milk let it boil,reduce the flame and cook until semiya becomes soft.
4.      When the semiya get cooked add sugar mix well.stir for 10 min.
5.      Add remaining milk,dates paste.mix well.let it boil.
6.      Switch off the flame.add cardamom powder.give a stir.
7.      In another pan heat 2 tbsp of ghee,fry chopped dates and kismis .add this into the payasam ..serve hot..

Thursday, 23 August 2012


Papputtu is a coorg cuisine.its another version of our puttu but the cooking style is completely different and this one is cooked in milk,that’s the reason it is called papputtu-pal(milk)+puttu ! here goes the recipe of delicious  papputtu.

1.      rice rava/broken rice- 1 1/2 cup   (for preparation check notes)
2.      milk-1 ½ cup
3.      grated coconut-1/2 cup
4.      water-1 cup
5.      cardamom-1 no crushed
6.      sugar-1tsp
7.      salt-1tsp

method of preparation
1.      soak rice rava in water for half an hour
2.      mix this with all other ingredients.(this will look like a loose batter)
3.      grease a steel plate.pour this mixture .fill only half of the plate.cook this in a steamer for 15min.
4.      cut this into triangular shape and tastes best with any spicy gravy.

Notes : broken rice is available in stores or can be prepared by following method
You can use basmathi rice or sona masoori(pachari). I used sona masoori. wash and soak rice for 5 min. then drain it on a news paper or kitchen towel. Slightly grind it using mixer grinder in to a coarse texture(it should look like medium sized crystals)sieve in order to remove any powder, otherwise your puttu will turn sticky .this can be stored in an air tight is better prepare rice rava in advance as this process is time consuming.
                                             Rice rava 
                                 prepared batter


I loveeee this curry …….it has got the authentic kottayam flavor. It is a simple curry with basic ingredients but taste excellent. So please try this out………….hope you will love it…

1.      Fish-1/2 kg(medium sized pieces)
2.      Ginger-1 ½ tbsp(crushed)
3.      Garlic-1 ½ tbsp( crushed)
4.      Kudampuli (cocum)-4pieces
5.      Kashmiri chilly powder-4tbsp
6.      Turmeric powder-3/4 tsp
7.      Coconut oil-3tbsp
8.      Fenugreek seeds-1/4 tsp
9.      Curry leaves-2sprigs
10.  Salt
11.  Water
Method of preparation
1.      Wash kudampuli and soak in ½ glass of water + 1 tsp salt for 15 min.
2.      Heat oil in a meen chatti(earthen pot) .add fenugreek seeds.
3.      Add ginger and garlic,sauté for 5 min or till the raw smell goes.
4.      Mix ingredients 5 and 6 with water to make a thick paste.add this into chatti stir for 2 min.
5.      Add kudampuli along with water + another 1 glass of water and some salt.let it boil.
6.      Add fish pieces and curry leaves. Gently swirl the chatti  in order to mix the gravy with fish pieces .reduce the flame ,cook for 10 min or until the gravy thickens.

Notes: you can use any fish of your choice. this curry can be stored upto 3 or 4 days in room temperature, but make sure you boil the curry every day .if you are using normal chilly powder then reduce the above mentioned quantity. 

                                         Saute ginger- garlic
                                          make thick paste with chilly powder and turmeric powder



Tuesday, 21 August 2012


1.      Mango flavored tang-4tsp
2.      Milk powder—4tsp
3.      Dates-5nos
4.      Water-2and1/2 glass
5.      Ice cubes
Method of preparation
1.      Remove seeds and soak the dates with ½ glass of water for 10 min.
2.      Blend soaked dates,milk powder,tang and ice cubes in a blender.
3.      Add water, mix well.garnish with some chopped dates.serve chill…

Friday, 17 August 2012


1.      Bread slices-6 pieces
2.      Mushroom-100gm
3.      Onion-1/2 of 1
4.      Garlic -4pods
5.      Butter-2tbsp
6.      Maida-2tbsp
7.      Milk-3/4 cup
8.      Pepper powder-1/4 tsp
9.      Salt
10.  water
Method of preparation
For the filling.
1.      cut mushroom into medium sized pieces,cook in ½ cup of water and some salt.
2.      Heat a pan.melt butter,add maida sauté well (don’t let it change the colour).add milk, stir continuously without forming any lumps. When it reaches required consistency swith off the flame , add pepper powder mix well, keep it aside.this is the white sauce.
3.      In another pan heat some oil / butter.add garlic and onions by adding little salt .cook till onion becomes soft.into this add mushrooms along with the stock.
4.      Now add the white sauce.mix well.switch off the flame.our filling is ready.
5.      Take two bread slices,spread this filling on one side and cover it with another slice.
6.      Smear some butter over the top of both slices .toast this on a heated tawa. Repeat the same with other slices.

Notes; if you are using unsalted butter add some salt while making white sauce.white sauce can be made thick or thin by adjusting the quantity of milk.for this filling thick or medium thick sauce is preferred .
                               STEP 2 COOK MUSHROOMS
                            STEP 3 COOK ONION AND GARLIC
                            STEP 4 PREPARE WHITE SAUCE
                                 STEP 5 MIX WELL WITH COOKED MUSHROOMS AND ONION
                                            STEP 6 MAKE SANDWICH