Sunday, 28 April 2013


This is a simple delicious cake perfect with a cup of tea or coffee. 

Recipe source-Vanitha magazine


1.      Carrot-3/4 cup
2.      Maida-1/2 cup
3.      Egg-1no
4.      Sugar-1/2 cup
5.      Baking powder-1/2 tsp
6.      Salt-a pinch
7.      Refined oil-1/4cup
8.      Vanilla essence-1/2tsp

Method of preparation

1.      Preheat the oven to 150degree.
2.      Prepare an 8” inch cake tin. For this, Line the bottom with a butter paper. Smear some oil or butter over the paper and along the sides of the tin. Sprinkle some flour over this. Invert the tin and tap the sides to remove the excess flour.
3.      Sieve flour, baking powder and salt together. Keep it aside.
4.      Beat egg till frothy. Add sugar in and beat again. Add oil, carrot and vanilla essence. Give a gentle stir. Now add the flour mixed with baking powder. Fold in gently using a spatula or a spoon.
5.      Pour this into the prepared cake tin. Bake for 25 minutes or till a toothpick  inserted into the center of the cake comes out clean.
6.      Transfer it into a cooling rack. Let it cool completely.
Cut and serve….

Notes:  Use any flavorless oil .Vanilla essence can be substituted with ½ tsp of cinnamon powder.

Thursday, 25 April 2013


Recipe is adapted from here


1.      Purple color eggplant-500gms
2.      Onion-1 big, chopped
3.      Green chilly-1no,slitted
4.      Coriander powder-3tsp
5.      Chilly powder-3/4tsp
6.      Garam masala-1 ½ tsp
7.      Pepper powder-1 ½ tsp
8.      Grated coconut-1 cup
9.      Rice-3/4tsp
10.  Mustard seeds-1/2 tsp
11.  Dry red chilly-2nos
12.  Curry leaves
13.  Oil-4tbsp
14.  Salt

Method of preparation

1.      Wash and cut eggplant into small cubes and keep this in a vessel filled with water for 10 minutes. This helps in removing the stain.
2.      Heat oil. Splutter mustard seeds. Add rice when it puffs up slightly, add curry leaves and dry red chillies.
3.      Add onion and green chilly sauté until onion turns soft. Add all powders stir for 2 minutes.
4.      Take brinjal out of water. Gently press it to remove the absorbed water. Put it into the pan. Add salt.Mix well. Let it cook by keeping the pan closed.
5.      When it is almost done add grated coconut .stir well. Again cook for another few minutes.
Serve with steamed rice…

Wednesday, 24 April 2013



1.      Fish -8 medium slices
2.      Green chilly-1 or 2
3.      Tomato-1no,cubed
4.      Coconut oil-1tbsp
5.      Curry leaves-a few
6.      Tamarind-1 small lemon sized ball
7.      Salt
8.      Water-1 ½ cup+1/4 cup
9.      For grinding
·         grated coconut-3/4cup
·         ginger-1”inch piece
·         pearl onions(chuvanulli)-4nos
·         garlic-5pods
·         chilly powder-1tsp
·         turmeric powder-1/4tsp

Method of preparation

1.      Soak tamarind in ¼ cup of water and some salt for 10 minutes.
2.      Grind ingredients listed under for grinding into smooth paste by adding little water.
3.      Squeeze the tamarind to take the extract and mix it with the grinded coconut paste. Transfer this into a  meen chatty. Add remaining water,slitted green chilly  and some curry leaves. If require add some more salt.
4.      When it boils add fish pieces in. Mix well. Close with a lid. Reduce the flame. Let it cook for 10 mutes or until the fish has cooked and gravy thickens.
5.      Lastly add coconut oil, tomato and some more curry leaves. Gently swirl the Chatty.Let it rest for some time
Enjoy with steamed rice ,Kappa vevichathu …

·          Any type of fish can be used for this curry. Adjust the cooking time according to the type of fish. If you are using karimeen or very tender fish, that will get cooked within 5 minutes. Over cooking leads to crumbling of fish pieces.
·         Tamarind can be substituted with 2 or 3 pieces of kudampuli.Once it reaches enough tanginess take out the kudampuli from the curry.
·         The color of the gravy depends on the type of chilly powder. Here I have used kashmiri chilly .Adjust the spice level according to your taste buds.