LEMON AND CHILLY PICKLE

LEMON AND CHILLY PICKLE

INGREDIENTS

GREEN CHILLIES- 200G

LIME- 6

MUSTARD - 2 TABLESPOONS
TURMERIC POWDER- 1 TABLESPOON
OIL- 200 ML
SALT

PREPARATION

GRIND MUSTARD TO A COARSE POWDER

CUT LEMON INTO 4 PIECES

SLIT GREEN CHILLIES AND CUT THEM INTO HALF INCH LONG PIECE

MIX POWDERED MUSTARDS AND TURMERIC POWDER AND SALT WITH GREEN CHILLIES AND LIME

PUT THEM IN AN AIR TIGHT CONTAINER 

POUR OIL ON TOP

SHAKE WELL

HOME MADE TANDOORI MASALA POWDER

HOME MADE TANDOORI MASALA POWDER

INGREDIENTS

GROUND CORIANDER- 4 TABLESPOONS
GROUND CUMIN SEEDS- 3 TABLESPOONS
GROUND GINGER- 3 TABLESPOONS
GARLIC POWDER- 4 TABLESPOONS

GARAM MASALA POWDER/ ALL SPICES POWDER- 2 TABLESPOONS

PAPRIKA - 4 TABLESPOONS

DRIED FENU GREEK LEAVES- 2 TABLESPOONS

TURMERIC - 1 TABLESPOON
RED CHILLI POWDER- 1 TABLESPOON

MANGO POWDER- 2 TABLESPOONS
MUSTARD SEEDS POWDER- 1 TABLESPOON


PREPARATION

BLEND ALL THE INGREDIENTS IN A MIXER TO A FINE POWDER.

YOU CAN ADD LEMON JUICE IF MANGO POWDER NOT AVAILABLE.

“Spicy Chana Chaat Masala with Yogurt Recipe | North Indian Tangy & Creamy Chickpeas Salad”

🥗 Spicy Chana / Chickpeas Chaat Masala with Yogurt | North Indian Street Food Salad

Spicy Chana Chaat Masala with Yogurt is a popular North Indian salad that combines the protein power of chickpeas with the tangy freshness of yogurt and the bold flavors of chaat masala. Creamy, spicy, and tangy all at once, this salad is perfect for an evening snack, party appetizer, or healthy lunch.

It’s quick to make, naturally vegan if using plant-based yogurt, and loaded with fresh vegetables and aromatic spices that explode with flavor in every bite.

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🥗 Ingredients

• 2 cups boiled chickpeas (chana)

• 1 medium tomato, finely chopped

• 1 small onion, finely chopped

• 1 small cucumber, chopped

• 1–2 green chilies, finely chopped

• 2 tbsp fresh coriander leaves, chopped

• 1 tsp roasted cumin powder

• 1 tsp chaat masala

• ½ tsp red chili powder (adjust to taste)

• ½ tsp black salt (optional)

• Juice of 1 lemon

• ½ cup plain yogurt (or Greek yogurt)

• Salt to taste

• 1–2 tbsp tamarind chutney (optional, for sweetness)

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📝 Instructions

1. In a large bowl, combine boiled chickpeas, tomato, onion, cucumber, and green chilies.

2. Add roasted cumin powder, chaat masala, red chili powder, black salt, and regular salt. Mix well.

3. Add yogurt and toss gently until all ingredients are coated.

4. Squeeze lemon juice and add tamarind chutney if using. Mix again.

5. Garnish with fresh coriander leaves.

6. Serve immediately as a refreshing North Indian salad.

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🍴 Serving Suggestions

• Serve chilled as a protein-rich snack.

• Perfect addition to lunch boxes.

• Great as a side dish with Indian meals or wraps.

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🔖 Hashtags

#ChanaChaat #ChickpeasSalad #NorthIndianFood #YogurtChaat #SpicySnack #HealthyEating #StreetFoodAtHome

SPICY CHANA / CHICK PEAS CHAAT MASALA- A NORTH INDIAN SALAD

🥗 Spicy Chana / Chickpeas Chaat Masala Recipe | North Indian Street Food Salad

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If you’re craving a quick, healthy, and flavorful snack, nothing beats Spicy Chana Chaat Masala. Popular across North India, this tangy chickpeas salad combines boiled chickpeas, fresh vegetables, aromatic spices, and a punchy chaat masala dressing.

It’s perfect for an evening snack, lunchbox addition, or party appetizer, and it’s ready in just 15 minutes! This salad is high in protein, full of flavor, and naturally vegan and gluten-free.

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🥗 Spicy Chana / Chickpeas Chaat Masala Recipe

Ingredients:

• 2 cups boiled chickpeas (chana)

• 1 medium tomato, finely chopped

• 1 small onion, finely chopped

• 1 small cucumber, chopped

• 1–2 green chilies, finely chopped

• 2 tbsp fresh coriander leaves, chopped

• 1 tsp roasted cumin powder

• 1 tsp chaat masala

• ½ tsp red chili powder (adjust to taste)

• ½ tsp black salt (optional)

• Juice of 1 lemon

• Salt to taste

• 1–2 tbsp tamarind chutney (optional, for sweetness)

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Instructions:

1. In a large mixing bowl, combine boiled chickpeas, tomato, onion, cucumber, and green chilies.

2. Add roasted cumin powder, chaat masala, red chili powder, black salt, and regular salt. Mix well.

3. Squeeze lemon juice over the salad and add tamarind chutney if using. Toss to coat evenly.

4. Garnish with fresh coriander leaves.

5. Serve immediately as a snack or light salad.

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🍴 Serving Suggestions:

• Serve as a healthy snack or appetizer.

• Add to wraps or sandwiches for a protein boost.

• Great for picnics or lunchboxes.

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🔖 Hashtags

#ChanaChaat #ChickpeasSalad #NorthIndianFood #SpicySnack #HealthySnack #StreetFoodAtHome #VeganSalad

AN EASY AND SIMPLE MUTTA / EGG PATHIRI

AN EASY AND SIMPLE MUTTA / EGG PATHIRI

INGREDIENTS

EGG-2

MAIDA / ALL PURPOSE FLOUR- 1 CUP

SALT

PREPARATION

MIX ALL THE INGREDIENTS WELL IN A MIXER OR BLENDER WITH LITTLE WATER

THE BATTER SHOULD HAVE A DOSA LIKE THICK CONSISTENCY

SMEAR GHEE IN AN EARTHERN OR MUD CHATTI OR NON STICK APPAM CHATTI, 

POUR  1 LADLE FULL BATTER TO FORM A ROUND APPAM

COVER IT

COOK ONLY ONE SIDE

SMALL HOLES WILL BE FORMED

Mutta Pathiri Recipe – Traditional Malabar Egg Pathiri | Easy Kerala Ramadan Special

✨ Bring home the authentic flavors of Malabar with this Mutta Pathiri – a soft rice flour pathiri layered with a spicy egg filling. A festive favorite for Ramadan and special family gatherings!

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🥚 Mutta Pathiri Recipe (Malabar Egg Pathiri)

Ingredients:

For the Pathiri Dough:

• 2 cups rice flour

• 2 cups water

• ½ tsp salt

• 1 tsp coconut oil

For the Egg Filling:

• 4 boiled eggs (grated or chopped)

• 2 onions (finely sliced)

• 2 green chilies (chopped)

• 1 tsp ginger-garlic paste

• ½ tsp turmeric powder

• 1 tsp red chili powder

• ½ tsp garam masala

• 2 tbsp coriander leaves (chopped)

• 2 tbsp coconut oil

• Salt to taste

For Cooking:

• Coconut oil / ghee as needed

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Preparation Steps:

1. Prepare the Dough:

   • Boil water with salt and 1 tsp coconut oil.

   • Add rice flour, mix well, cover, and let it rest.

   • Once slightly cooled, knead into a smooth dough.

2. Make the Egg Filling:

   • Heat oil in a pan, sauté onions until golden.

   • Add ginger-garlic paste, green chilies, turmeric, chili powder, and garam masala.

   • Mix well, then add chopped/grated boiled eggs.

   • Finish with coriander leaves and keep aside.

3. Shape the Pathiri:

   • Divide dough into small balls.

   • Roll out thin pathiris (like chapati).

   • Place one pathiri on tawa, spread egg filling, and cover with another pathiri.

   • Seal edges with little water.

4. Cook the Mutta Pathiri:

   • Heat tawa, drizzle coconut oil/ghee around.

   • Cook both sides until golden spots appear.

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🌟 Serving Suggestion:

Serve hot with coconut chutney or Malabar chicken curry for a perfect iftar delight.

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Hashtags:

#MuttaPathiri #MalabarRecipes #KeralaFood #RamadanSpecial #EggPathiri #KeralaCuisine #MalabarDelicacy #HomemadePathiri #KeralaRecipes #TraditionalKerala

CHICKEN CHATTI PATHIRI - MALABAR LAYERED PANCAKE WITH CHICKEN MASALA FILLING

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Chicken Chatti Pathiri Recipe | Malabar Special

✨ Chicken Chatti Pathiri is often called the “Malabar Lasagna.” This festive delicacy is made by layering thin crepes with a spicy chicken filling, then slow-cooked in a pan with an egg wash until golden. A star dish during Ramadan and special occasions!

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🥘 Ingredients

For Crepes (Pathiri)

• Maida (all-purpose flour) – 2 cups

• Egg – 1

• Salt – ½ tsp

• Water – as needed (to make thin batter like dosa consistency)

For Chicken Filling

• Boneless chicken – 500 g (cooked and shredded)

• Onion – 2 large (sliced thin)

• Green chilies – 2 (chopped)

• Ginger-garlic paste – 1 tbsp

• Turmeric powder – ½ tsp

• Red chili powder – 1 tsp

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Black pepper powder – ½ tsp

• Curry leaves – 1 sprig

• Coriander leaves – 2 tbsp (chopped)

• Oil – 2 tbsp

• Salt – as needed

For Egg Wash

• Eggs – 3

• Milk – ¼ cup

• Salt – a pinch

For Assembling

• Ghee – 2 tbsp (for greasing and cooking)

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🍳 Preparation Method

Step 1 – Make Crepes

1. Mix flour, egg, salt, and enough water to make a smooth, thin batter.

2. Heat a non-stick tawa and make thin crepes (like dosa), cooking both sides lightly. Keep aside.

Step 2 – Prepare Chicken Filling

1. Heat oil in a pan, sauté onions, green chilies, ginger-garlic paste, and curry leaves.

2. Add turmeric, chili powder, coriander powder, garam masala, and pepper. Sauté until fragrant.

3. Add shredded chicken, mix well, and cook for 3–4 minutes.

4. Finish with coriander leaves and set aside.

Step 3 – Egg Wash

1. Beat eggs with milk and a pinch of salt. Keep aside.

Step 4 – Assemble Chatti Pathiri

1. Grease a heavy-bottomed non-stick pan (chatti) with ghee.

2. Place one crepe at the bottom, brush lightly with egg wash.

3. Spread a layer of chicken filling.

4. Repeat layers (crepe → egg wash → chicken filling).

5. Finish with a crepe on top, pour remaining egg wash over it.

Step 5 – Cook

1. Cover with lid and cook on low flame for 15–20 minutes.

2. Gently flip using a plate and cook the other side for 5–7 minutes until golden.

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🌿 Serving Suggestion

Cut into wedges like a cake and serve warm as a snack or main dish. Perfect for Iftar, parties, or festive Kerala meals.

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📌 Labels / Tags

#ChickenChattiPathiri #MalabarRecipes #KeralaCuisine #RamadanSpecials #KeralaSnacks #LayeredChickenPie #PathiriRecipes #TraditionalKeralaFood

ERACHI PATHIRI WITH CHICKEN- PARATHA STUFFED WITH MEAT

ERACHI PATHIRI WITH CHICKEN- PARATHA STUFFED WITH MEAT

INGREDIENTS

CHICKEN- 500 G

ONION- 2
GINGER- 1 INCH PIECE
GARLIC- 6 CLOVES
GREEN CHILLIES- 5

RED CHILLI POWDER- 1/2 TABLESPOON
TURMERIC POWDER-- 1/4 TABLESPOON
PEPPER POWDER- 1 TABLESPOON
FENNEL/ PERUMJIRAKAM POWDER- 1/2 TABLESPOON
GARAM MASALA / ALL SPICES POWDER- 1/2 TABLESPOON

CORIANDER LEAVES- 2 STALK
MINT LEAVES- 2 STALK
CURRY LEAVES- 2 SPRIGS

OIL
SALT

MAIDA / ALL PURPOSE FLOUR- 1 CUP
ATTA/ WHEAT FLOUR- 1 CUP

PREPARATION

MIX FLOURS TOGETHER WITH SALT
ADD WATER LITTLE BY LITTLE 
KNEAD WELL TO FROM A SMOOTH DOUGH


MAKE MEDIUM BALLS OUT OF DOUGH
PRESS INTO CHAPPATI SHAPE.

COOK CHICKEN WITH CHILLI POWDER , TURMERIC POWDER, PEPPER POWDER AND SALT

HEAT A PAN 
ADD OIL
SAUTE ONION, GINGER, GARLIC AND GREEN CHILLIES

ADD FENNEL POWDER, GARAM MASALA, CORIANDER LEAVES, MINT LEAVES AND CURRY LEAVES
ADD SALT

 WHEN RAW SMELL GOES, ADD COOKED CHICKEN
MIX WELL 
REMOVE FROM FLAME.

TAKE A CHAPPATI
SPREAD MEAT MASALA EVENLY ON CHAPPATI
COVER IT WITH ANOTHER CHAPPATI

NOW CLOSE THE EDGES BY GENTLY PRESSING WITH A FORK

DEEP FRY IN OIL

OR ALSO YOU CAN STEAM IT

ERACHI PATHIRI WITH BEEF- PARATHA STUFFED WITH MEAT

ERACHI PATHIRI WITH BEEF- PARATHA STUFFED WITH MEAT

INGREDIENTS

BEEF- 500 G

ONION- 2
GINGER- 1 INCH PIECE
GARLIC- 6 CLOVES
GREEN CHILLIES- 5

RED CHILLI POWDER- 1/2 TABLESPOON
TURMERIC POWDER-- 1/4 TABLESPOON
PEPPER POWDER- 1 TABLESPOON
FENNEL/ PERUMJIRAKAM POWDER- 1/2 TABLESPOON
GARAM MASALA / ALL SPICES POWDER- 1/2 TABLESPOON

CORIANDER LEAVES- 2 STALK
MINT LEAVES- 2 STALK
CURRY LEAVES- 2 SPRIGS

OIL
SALT

MAIDA / ALL PURPOSE FLOUR- 1 CUP
ATTA/ WHEAT FLOUR- 1 CUP

PREPARATION

MIX FLOURS TOGETHER WITH SALT
ADD WATER LITTLE BY LITTLE 
KNEAD WELL TO FROM A SMOOTH DOUGH


MAKE MEDIUM BALLS OUT OF DOUGH
PRESS INTO CHAPPATI SHAPE.

COOK BEEF WITH CHILLI POWDER , TURMERIC POWDER, PEPPER POWDER AND SALT

HEAT A PAN 
ADD OIL
SAUTE ONION, GINGER, GARLIC AND GREEN CHILLIES

ADD FENNEL POWDER, GARAM MASALA, CORIANDER LEAVES, MINT LEAVES AND CURRY LEAVES
ADD SALT

 WHEN RAW SMELL GOES, ADD COOKED BEEF
MIX WELL 
REMOVE FROM FLAME.

TAKE A CHAPPATI
SPREAD MEAT MASALA EVENLY ON CHAPPATI
COVER IT WITH ANOTHER CHAPPATI

NOW CLOSE THE EDGES BY GENTLY PRESSING WITH A FORK

DEEP FRY IN OIL

OR ALSO YOU CAN STEAM IT

MEEN PATHIRI/ Malabar Steamed Fish Pancakes Kerala Style

Meen Pathiri | Malabar Steamed Fish Pancakes

✨ Meen Pathiri is a signature Malabar dish where soft rice flour pancakes are stuffed with a spiced fish filling, folded, and steamed to perfection. This healthy and delicious snack is a Ramadan special and a favorite across Kerala coastal homes.

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🥘 Ingredients

For Pathiri (Pancakes)

• Rice flour – 2 cups

• Water – 2 cups

• Coconut oil – 1 tsp

• Salt – ½ tsp

For Fish Filling

• Fish (kingfish, sardine, or mackerel) – 250 g (cleaned and cooked)

• Onion – 2 large (finely chopped)

• Green chilies – 2 (chopped)

• Ginger-garlic paste – 1 tbsp

• Turmeric powder – ¼ tsp

• Red chili powder – 1 tsp

• Coriander powder – 1 tsp

• Black pepper powder – ½ tsp

• Garam masala – ½ tsp

• Curry leaves – 1 sprig

• Coconut oil – 2 tbsp

• Salt – to taste

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🍳 Preparation Method

Step 1 – Prepare Fish Filling

1. Cook the fish with a little turmeric, salt, and water. Remove bones and shred.

2. Heat coconut oil in a pan, sauté onions, green chilies, curry leaves, and ginger-garlic paste until golden.

3. Add turmeric, chili powder, coriander powder, pepper, and garam masala. Sauté till aromatic.

4. Add shredded fish, mix well, and cook until dry. Keep aside.

Step 2 – Make Pathiri Dough

1. Boil water with salt and 1 tsp coconut oil.

2. Add rice flour gradually, stirring continuously until it forms a soft dough.

3. Cover and let it rest.

Step 3 – Shape Pathiris

1. Divide dough into lemon-sized balls. Roll out into thin circles (like small chapatis).

2. Place fish filling on one circle, cover with another, and seal edges.

   • Alternatively, fold like a semi-circle after filling.

Step 4 – Steam

1. Place prepared pathiris in a steamer lined with banana leaf or parchment paper.

2. Steam for 10–12 minutes until cooked.

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🌿 Serving Suggestion

Serve hot with coconut chutney or Kerala-style fish curry. Traditionally enjoyed as a Ramadan snack or a festive dish.

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📌 Labels / Tags

#MeenPathiri #MalabarRecipes #KeralaFishRecipes #SteamedSnacks #KeralaCuisine #PathiriRecipes #RamadanSpecials #TraditionalKeralaFood

RAW MANGO /PACHA MANGA CURRY

RAW MANGO /PACHA MANGA CURRY

INGREDIENTS

RAW MANGO - 2

GRATED COCONUT- 1 CUP

RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON

GARLIC- 2 CLOVES

MUSTARD- 1/2 TABLESPOON
CURRY LEAVES-2 SPRIGS

SALT

OIL- 2 TABLESPOONS
WATER- 1 CUP

PREPARATION

CUT MANGO INTO SMALL PIECES WITH SKIN

GRIND COCONUT WITH GARLIC 


HEAT OIL

SPLUTTER MUSTARD 

ADD TURMERIC AND CHILLY POWDERS.

ADD MANGO AND WATER 

WHEN MANGO IS COOKED ADD GROUND PASTE AND CURRY LEAVES

WHEN BOILED REMOVE FROM FLAME

🥭 Simple Raw Mango Chammanthi – Kerala-Style Chutney

🥭 Simple Raw Mango Chammanthi – Kerala-Style Chutney

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When raw mangoes are in season, the easiest and most delicious way to enjoy them in Kerala is through Raw Mango Chammanthi. This no-cook chutney combines the tang of raw mango, the heat of green chilies, and the freshness of coconut to make a simple yet irresistible side dish. Perfect for summer meals, it pairs wonderfully with rice, kanji, dosa, or idiyappam.

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Raw Mango Chammanthi is a quick Kerala-style chutney made with raw mango, coconut, green chilies, and shallots. Ground into a coarse paste, it’s tangy, spicy, and refreshing – a traditional summer side dish for rice or dosa.

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Ingredients:

• 1 medium raw mango (peeled & chopped)

• 1 cup grated coconut

• 2–3 green chilies

• 2 shallots (cheriya ulli)

• A few curry leaves

• Salt to taste

• 1 tsp coconut oil (optional, for extra flavor)

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Instructions:

1. Add chopped raw mango, grated coconut, green chilies, shallots, curry leaves, and salt into a mixer.

2. Grind coarsely without adding water (or just a teaspoon if needed).

3. Transfer to a bowl, drizzle a little coconut oil on top.

4. Serve immediately with rice, kanji, dosa, or idiyappam.

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Serving Suggestions:

• With hot rice and a spoon of coconut oil.

• Alongside kanji (rice gruel).

• With dosa or idiyappam as a tangy side.

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Tags:

#RawMangoChammanthi #RawMangoChutney #KeralaChutney #KeralaFood #SummerRecipes #Chammanthi #KeralaCuisine #CoconutChutney

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KOZHI VATTICHATHU- A MALABAR CHICKEN RECIPE

KOZHI VATTICHATHU- A MALABAR CHICKEN RECIPE

INGREDIENTS

CHICKEN- 1/2 KG; CUT INTO PIECES

ONION-4; SLICED
TOMATO- 2; SLICED
GINGER- 1 INCH PIECE ; CRUSHED
GARLIC- 1 AND HALF WHOLE; CRUSHED
GREEN CHILLIES- 8 CHOPPED

RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1 TABLESPOON

CARDAMOM- 4
NUTMEG- 1/4 
MACE / JATHIPATHRI- 1 G
CUMIN SEEDS- 1/4 TABLESPOON

CURRY LEAVES- CHOPPED
CORIANDER LEAVES- CHOPPED
MINT LEAVES- CHOPPED

GHEE- 1 TABLESPOON

SALT

PREPARATION

MARINATE CHICKEN WITH TURMERIC POWDER AND SALT

HEAT GHEE

SAUTE ONION
ADD GREEN CHILLIES

ADD GINGER , GARLIC
FRY WELL

NOW ADD CORIANDER, MINT AND CURRY LEAVES

ADD CARDAMOM, RED CHILLY POWDER
WHEN RAW SMELL GOES ADD CHICKEN PIECES AND TOMATO
COOK WITH A LID CLOSED

COOK IN LOW FLAME WITHOUT ADDING WATER

CUCUMBER RAITA- CUCUMBER - YOGHURT INDIAN SAUCE

CUCUMBER RAITA- CUCUMBER - YOGHURT INDIAN SAUCE

INGREDIENTS

CUCUMBER- 1 -2 

YOGHURT / CURD- 1 CUP

CUMIN SEEDS POWDER- 1 TABLESPOON

CHAAT MASALA- 1 TABLESPOON

RED CHILLY POWDER- 1/4 - 1/2 TABLESPOON (OPTIONAL)

BLACK SALT

CORIANDER LEAVES- CHOPPED TO GARNISH

PREPARATION

PEEL THE CUCUMBER

GRATE IT

IN A BOWL, BEAT THE CURD TILL SMOOTH

ADD GRATED CUCUMBER TO THIS.

ADD ALL ALL THE POWDERS

MIX WELL

ADD SALT

GARNISH WITH CORIANDER LEAVES

CHICKEN FRY

CHICKEN FRY

INGREDIENTS

CHICKEN- 1 KG

RED CHILLY POWDER- 1/2 TABLESPOON
PEPPER POWDER- 1 TABLESPOON

GARLIC- 4 CLOVES
GINGER- 1 INCH PIECE

LEMON JUICE- 1 TABLESPOON
SALT

CORIANDER LEAVES- 1 TABLESPOON; CHOPPED

EGG WHITE- 2

BREAD CRUMBS- 4 TABLESPOONS

OIL

PREPARATION

GRIND GINGER, GARLIC AND SALT WITH LEMON JUICE.

ADD CHILLY POWDER. PEPPER POWDER AND CORIANDER LEAVES

MIX WELL

MARINATE THE CHICKEN WITH THE PASTE FOR HALF TO 1 HOUR PREFERABLY IN A REFRIGERATOR.

HEAT OIL

DIP FIRST IN BEATEN EGG

THEN IN BREAD CRUMBS

DEEP FRY.

CHATTI CHICKEN RECIPE- A chicken dish in earthern pot

CHATTI CHICKEN RECIPE- A chicken dish in earthern pot

INGREDIENTS

CHICKEN- 500G

TURMERIC POWDER- 1/2 TABLESPOON
GARAM  MASALA / ALL SPICES  POWDER - 1 TABLESPOON
PEPPER POWDER- 1 TABLESPOON

ONION-1; SLICED
TOMATO- 1 ; SLICED
GINGER- GARLIC PASTE - 2 TABLESPOONS
GREEN CHILLIES- 5-6
CURRY LEAVES

CASHEW NUTS- 1 CUP
CORIANDER LEAVES

COCONUT OIL- 1/2 CUP
SALT

PREPARATION

CUT CHICKEN INTO SMALL PIECES.

COOK IT WITH TURMERIC, PEPPER AND GARAM MASALA POWDER AND SALT.

GRIND COCONUT, GINGER, GARLIC, GREEN CHILLIES AND CASHEW NUT INTO A FINE PASTE.

HEAT OIL IN AN EARTHERN POT
ADD CURRY LEAVES
SAUTE SLICED ONIONS.

WHEN IT BECOMES LIGHT BROWN , ADD TOMATOES
SAUTE WELL

TO THIS ADD GRIND PASTE
MIX WELL

ADD COOKED CHICKEN PIECES

COOK TILL THE GRAVY THICKENS

MALABAR KOOTTUCURRY- A VEGETABLE MIX CURRY

"Kootu Curry – the royal dish of Onam Sadya! 🥘🌿 A wholesome blend of yam, banana & chana with the magic of roasted coconut. Have you tried it at home?"

🌿 Kootu Curry | Onam Sadya Special

🍲 A rich and flavorful curry made with yam, raw banana & black chana — one of the highlights of Onam Sadya!

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🛒 Ingredients

• Black chana (kadala) – ½ cup (soaked overnight)

• Yam – 1 cup (cubed)

• Raw banana – 1 cup (cubed)

• Turmeric – ½ tsp

• Chili powder – 1 tsp

• Pepper powder – ½ tsp

• Coconut (grated) – 1 cup

• Cumin – ½ tsp

• Green chili – 2

• Mustard seeds – ½ tsp

• Curry leaves – few

• Coconut oil – 2 tbsp

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👩‍🍳 Method

1. Pressure cook soaked black chana till soft.

2. Cook yam & raw banana with turmeric, chili & pepper powder.

3. Grind ½ cup coconut + cumin + green chili into a coarse paste.

4. Mix cooked chana & veggies with the coconut paste, cook for 5 mins.

5. In coconut oil, fry mustard, curry leaves & the remaining ½ cup coconut till golden brown.

6. Add this roasted coconut mix into the curry.

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🌸 Tip

👉 Kootu curry is always slightly thick, with the unique crunch of roasted coconut. It balances perfectly with rice and parippu payasam in Sadya!

RICE PUDDING / PAAL PAYASAM IN A COOKER

RICE PUDDING  / PAAL PAYASAM IN A COOKER

INGREDIENTS

MILK- 6 CUPS
SUGAR- 1 CUP
RICE - 1/4 CUP

PREPARATION

TAKE A PRESSURE COOKER
ADD ALL THE INGREDIENTS IN THE COOKER AND COOK TILL 1 WHISTLE COMES.

IN LOW FLAME; COOK FOR HALF AN HOUR MORE.

REMOVE FROM FLAME
ALLOW IT TO SETTLE WITHOUT OPENING FOR HALF AN HOUR MORE.

GARNISH WITH FRIED CASHEW NUTS AND RAISINS AND BUTTER AND CARDAMOM POWDER.

SEMOLINA/ RAVA KABAB

SEMOLINA/ RAVA KABAB


INGREDIENTS

SEMOLINA/ RAVA- 1 CUP

MILK- 1 1/2 CUPS


ONION- 1; FINELY CHOPPED

GARLIC-2-3 CLOVES; CHOPPED/ CRUSHED
GINGER- 1 /2 INCH PIECE;CHOPPED/ CRUSHED
GREEN CHILLIES- 4, CHOPPED

CORIANDER LEAVES- 1/4 CUP ; CHOPPED

RED CHILLY POWDER- 1/2 - 1 TABLESPOON
SALT

GRATED CARROT- 1
GRATED CHEESE-1/2 CUP

EGGS-2
BREAD CRUMBS
OIL

PREPARATION

WARM SEMOLINA IN A PAN

ADD MILK TO IT 
STIR WELL TO AVOID LUMPS


HEAT PAN
ADD 2 TABLESPOONS OF OIL 
FRY CHOPPED ONION FOR A WHILE

NOW ADD GINGER AND GARLIC AND GREEN CHILLIES
FRY TILL RAW SMELL GOES

ADD SALT AND CHILLY POWDER
FRY FOR A WHILE

NOW ADD GRATED CARROT , GRATED CHEESE AND SEMOLINA MIX
ALLOW IT TO MIX WELL.

WHEN COOLED , ROLL INTO KABAB SHAPES

DIP FIRST IN BEATEN EGG 
THEN ROLL IN BREAD CRUMBS

DEEP FRY IN OIL.