Saturday, July 10, 2010

Idichakka Thoran (young jackfruit)

Jackfruit is commonly used in South and Southeast Asian cuisines.It can be eaten unripe (young) when cooked, or ripe uncooked.The young fruit is called 'Idichakka" in Kerala.Only the skin of the young jackfruit need to discarded.The rest of the whole fruit can be used.Here is an image of young jackfruit.

Idichakka thoran is very famous in kerala kitchen.So here is my recipe for idichakka thoran from my kitchen to yours...

  1. Tender green jackfruit (I used a cans of tender jackfruit available in most Indian grocery stores)
  2. Coconut-1/2 cup
  3. Cumin seeds-1 tsp
  4. Shallots-2-3 nos
  5. Mustard-1 tsp
  6. Turmeric Powder-1 tsp
  7. Chilly Powder-1 tsp
  8. Curry Leaves (Optional)
  9. green hilly-2 nos
  10. Red Chilly-2 for tempering
Method Of Preparation
  • Clean the jackfruit and cut into small chunks. Add some water, salt and 1/4tsp of turmeric powder and cook covered in a pan till soft. 
  • When the jackfruit is cooled down,chop them in a food processor for once
  • Combine the coconut,chillypowder,green chillies  and cumin seeds in a food processor (not to fine paste)
  • Combine the jackfruit and the ground mixture 
  • Heat a pan,add oil(coconut oil preferred) splutter mustard and then add shallots,curry leaves,red chillies and saute for 2 mins
  • Add the the jackruit mixture and cook covered for 5 -10mins.Server hot
  • This goes well with rice.

Beef Roast

I know i have not blogged the famous non-veg dish of kerala.The very famous Beef dish.Beef is the most favorite dish of non veg lovers of kerala.This goes well with the kerala parathas.In my childhood days my dad used to get beef once or twice in a month.Later i remember my dad stopped having beef and we used to cook beef dishes very rarely.My husband who is a beef lover,loves to cook beef by his own also.These beef dishes are very famous in thattukadas,small food joints in kerala.....So here is my beef roast recipe  from my kitchen to yours....................


  1. Beef cut into small cubes-1 lb
  2. Chilly powder-1+1 tbsp
  3. Turmeric Powder-1+1 tsp
  4. Garam Masala-1+1 tbsp
  5. Vinegar-2 tsp
  6. Corainder Powder-2 tbsp
  7. Whole Garam Masala(1tsp fennel seeds,3 cloves,1 cinnamon stick,3 cardamom)
  8. Onion-2 large
  9. Garlic-6 pods minced
  10. Ginger minced-1+1 tbsp
  11. Curry leaves -1 handful ( I dint use,Optional)
  12. Mustard-1 tsp
  13. Green Chillies-3 splitted
  14. Tomato-2
  15. Salt
Method Of Preparation
  • Marinate Beef  with  1 tsp turmeric powder,1 tbsp chilly powder,vinegar,1 tbsp corainder powder, 3 garlic pods minced,1 tbsp minced ginger,1 tbsp garam masala ,1/2 Onion,Salt and curry leaves and keep aside for 1-2 hrs
  • Place the marinated beef in Pressure cooker and cook for around 4 whistles or till the beef is tender .
  • Heat a skillet splutter mustard and whole garam masala,add onion and saute till the onion is transparent
  • After that add rest of the garlic ,ginger and curry leaves and saute.
  • Add  tomatoes and cover cook for 2-3 mins
  • Add the cooked beef and cook till the water evaporates and till it is dry
  • Serve with rotis or rice /Moru curry or rice/Yogurt

Wednesday, June 16, 2010

Chicken Roast(My Version)

Chicken is our all time favorite.This cannot be claimed as the traditional Kerala chicken roast.I kind of made up the recipe while i was cooking.Here is the recipe.

  1. Chicken Cut into small pieces-1 lb
  2. Green Chillies-2-3 sliced 
  3. Tomato-1
  4. Onion-2 nos medium size
  5. Red Chilly flakes-1 tbsp
  6. Curry leaves-1 spring
  7. Turmeric powder-1 tsp
  8. Chilly Powder-1 tbsp
  9. Pepper Powder-1 tbsp
  10. Garam masala-1 tbsp+1 tsp
  11. Ginger minced-2 tbsp
  12. Garlic-2 tbsp
  13. Coconut mil-1/4 cup
  14. Vinegar-1 tbsp
  15. Oil(coconut oil preferred)
  16. Salt
Method of Preparation
  • Marinate chicken with turmeric powder,chilly powder,vinegar,pepper powder ,garam masala (1 tbsp) half of minced garlic ,ginger and salt.Keep aside for 1 hr
  • Cook the marinated chicken in coconut milk without adding water.
  • Cook until the chicken is done and there is no gravy .
  • Add 1 tbsp oil and sauté the pieces in medium heat for chicken pieces to be crispy
  • Heat oil in a kadai add chopped onion saute till transparent and light brown color
  • Add Green chillies,ginger and garlic and saute for 5 mins
  • Add Curry Leaves .
  • Add Cooked chicken pieces and saute till it gets coated with all the ingredients.
  • Add rest of garam masala and saute well.
  • Add Red chilly flakes.(If you don want the dish to be hot avoid this step)
  • Serve with rice or rotis

Saturday, June 12, 2010

Mathi/Sardine Peera Vattichathu


  1. Mathi/Sardine-4 nos
  2. Pearl Onions-1/2 cup
  3. Shredded Coconut-1 Cup
  4. Kokum Tamariand(Kudam Puli)-2-3 nos
  5. Green Chillies-2-3 nos
  6. Turmeric powder-1 tsp
  7. Chilly Powder-1/2 tbsp
  8. Corainder Powder-1 tbsp
  9. Coconut Oil-
  10. Salt
  11. Curry Leaves-1 spring
Method Of Preparation
  • Clean mathi well.cut into half
  • Soak kudam puli in water
  • Combine coconut,green chillies,all powders and grind with little amount of water.Take care not to grind into coarse paste
  • Take a pan(preferably meen chatti) add the ground mixture,onion and kodam puli and also add sardines.
  • Close pan and cook for 15 mins on medium flame.
  • Add curry leaves and saute slowly.
  • Finally when sardines are cooked add Coconut oil and close the lid for 5 mins
  • Serve with rice.

Thursday, June 10, 2010

Paneer Masala

  1. Paneer cubes-1 cup
  2. Cumin seeds-1 tsp
  3. Green Bell Pepper-1 sliced
  4. Onion-1 sliced
  5. Tomato-1 made to small cubes
  6. Garam Masala- 1 tbsp
  7. Chilly Powder-1 tbsp
  8. Turmeric Powder-1 tsp
  9. Cream-1/2 cup
  10. Salt
  11. Oil
  12. Sugar-1/2 tbsp
Method of Preparation
  • Take a non stick pan add oil and splutter cumin seeds
  • Add Onion and saute  till it turns golden brown color
  • Add Bell pepper and saute for 5 mins
  • Add all the masalas and saute for 3-4 mins
  • Then add tomatoes and saute till it is cooked
  • Add Paneer and close the pan and cook for 10 mins
  • Finally add cream and sugar and saute till the gravy coats the paneer and veggies
  • Serve with rice or rotis!!!!!

Chicken Puffs

  1. Puff  Pastry sheets
  2. Boneless Chicken pieces (Cook chicken well in pressure cooker adding turmeic and salt.Chop the chicken into small pieces.)
  3. Chopped Onion -1 large
  4. Green Chillies – 3
  5. Ginger Garlic paste -1 tbsp
  6. Chopped tomato -1
  7. Vegetables – 1 cup (I used carrots,green bellpepper,cabbage,celery)
  8. Soya Sauce – 1 tsp
  9. Salt – to taste
  10. Oil – as needed
  11. Egg -1 Beaten
  12. Red Chilly Powder- 1/2 tsp
  13. Coriander Powder – 1 tsp
  14. Pepper powder -1/2 tsp
  15. Garam Masala- 2 tsp

Method Of Preparation

  • Cook vegetables if you are using veggies with little amount of water adding pepper powder and salt
  • Heat oil and add onions,salt,green chillies and ginger garlic paste.
  • Saute till onions turn brown.
  • Add all the masalas and saute for few minutes.
  • Then add tomatoes,veggies,soyasauce and chicken pieces.
  • Simmer for 15 mins stirring in between.
  • Chicken should be well cooked and almost fried.
  • If necessary add oil in between. 
  • Now the filling is ready.
  • Take the pastry sheet and fill it with filling
  • Brush beaten egg on top of the puffs to get golden brown color
  • Grease baking dish with butter and arrange the puffs in it
  • Bake in a preheated 400 F for 10-15 mins or until one side is golden brown
  • When cooled ,puffs are ready to serve.

Tuesday, May 18, 2010

Chicken Thoran


  1. Chicken-1 lb
  2. Onion-Cut into small pieces-2 
  3. Corainder leaves-For Garnishing
  4. Mustard seeds-1 tsp
  5. Garlic Ginger paste-1 tbsp
  6. Turmeric Powder-2 tsp
  7. Chilly Powder-1 tbsp
  8. Garam Masala-1 tbsp
  9. Vineger-1 tbsp
  10. Coconut grated-1 cup
Method Of Preparation
  • Marinate chicken pieces with vinegar,slat and turmeric powder for 15 mins and cook till chicken is done.
  • After chicken is  done shred the chicken into small pieces.
  • Splutter mustard,add Onion and saute till onions are transparent
  • Add Ginger garlic paste and saute for 2 mins
  • Add  turmeric powder ,garam masala and sauté for a min
  • Add grated coconut add saute for 2-3 mins
  • Add the shredded chicken and saute till chicken is well coated with the ingredients
  • Finally add corainder leaves and garnish
  • Server hot with rotis or rice!!!!!!!
Note:Add curry leaves if you have.I dint have so i have not used.