Sunday, September 30, 2018


Kootu kari or Koottu Kari is a traditional preparation of Kerala and one of the important dishes made for Onam Sadya/ Sadhya. It is a dry preparation made with vegetables like yam, pumpkin, ashgourd, raw banana, carrots with the addition of black chickpeas (kala chana) or chana dal. Lot of coconut is added to this which makes it extra special and specially the roasted coconut added in the end gives it an amazing flavour and crispiness.
I have used yam in this preparation as it is one of the secret ingredient given by my partner Kalyani Sri of Sizzling Tastebuds.  Do visit her space for delicious recipes. 
 In our group, "Shhhhhh Cooking Secretly" where we are paired with a co-blogger and 2 secret ingredients are chosen by her. We have to prepare the dish with them. The other ingredient is green chillies. The theme for this month is Kerala Cuisine.

Here goes the recipe.

Yam ..... 2 cups (cut into small cubes)
Coconut .... 2 cups (grated)
Black chickpeas .. 1 cup (boiled)
Green chillies .. 3-4 or as per your liking.
Turmeric powder .. 1/4 tsp
Cumin seeds ... 1 tsp
Mustard seeds .. 1 tsp
Curry leaves .. 1 sprig
Black pepper corns .. 1 tsp
Ginger .......... 1" piece
Salt ............ to taste
Coconut oil or vegetable oil ... 1 tbsp


Boil the yam cubes adding a little salt and turmeric.

Drain them and set aside.

Boil the black chana with a little salt. Drain and set aside.

Grind together 1 cup coconut, cumin seeds , pepper corns and ginger to a coarse paste.

Remove it in a bowl and set aside.

In a pan dry roast the remaining 1 cup coconut until it gets crispy and golden brown.

When it is almost done tip in the mustard seeds and allow them to crackle.

Now add the curry leaves and slit green chillies and stir fry a little.

Remove the roasted coconut into a bowl.

Heat oil in a pan and add the ground coconut paste. Saute a little.

Add the boiled yam pieces, kala chana and mix well.

Finally add the crispy roasted coconut leaving a little for garnishing.

Serve with plain rice, dal and any vegetable curry.

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Wednesday, September 26, 2018


Mithyun Tikkyun are deep fried sweet flat breads made specially for Sataein / Thadri. You can use only maida or mix wheat flour in any proportion you like. Even the shapes also vary.. some prefer round while some cut into quarters. These days using the cookie cutters you can even make a fany shape. I have made the Traditional shape which is round with the pinched edges.

Maida .... 1 cup
Wheat flour ... 1 cup
Fine semolina .. 2 tbsps
Sugar ......... 1/2 cup
Water ........ 3/4 cup
Cardamom powder .. 1/4 tsp (optional)
Sesame seeds ........ 1 tbsp
Desi ghee ............ 2 tbsps
Oil ............... for frying.


Add the sugar with luke warm water and mix it well until it melts. You can also soak it for few hours and keep mixing it a few times in between.

Now take the maida, wheat flour and semolina. Add the sesame seeds and cardamom powder.

Mix together and make a well. Add melted ghee.

 Mix until it resembles crumbs. It should form a lump when pressed in your palm which means the ghee is sufficient.

Now add the sugar syrup little by little and make a stiff dough. Use only as much is required.

Roll out a portion of it into a thick roti. You can make it round or pinch the edges as shown in the picture,

Heat oil. Lower the flame and deep fry the tikkyun until crisp and golden brown in colour flipping them carefully a couple of times to fry evenly.

Remove them in a plate and let them cool down before boxing them.

Check out the video

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Thursday, September 20, 2018


Amritsari methi malai murgh is a rich and creamy chicken dish with the flavours of kasoori methi and spices. It goes well with naans, tandoori and roomali rotis.

Chicken .... 500 gms
Kasoorui methi ... 3 tbsps
Tomatoes .... 3-4
Onions ........ 1/2 cup
Yogurt ...... 2 tbsps
Ginger paste .. 1 tsp
Garlic paste ..... 1 tsp
Green chillies .. 2
Red chilli powder .. 1/4 tsp
Turmeric powder ... 1/4 tsp
Coriander powder ... 1 tsp
Cumin powder ,,,,,,, 1/2 tsp
Garam masala ....... 1/2 tsp
Coriander leaves ... handful
Salt ........ to taste
Desi ghee or butter or oil ... 5-6 tbsps
Cream .................... 2 tbsps


Marinate the chicken pieces with ginger garlic paste, yogurt, salt and half quantity of the spice powders mentioned  in the list. Save the rest for later use.

Set it aside for at least one hour or more preferably in a refrigerator.

Blanch the tomatoes. Peel the skin and grind them with the onion and green chillies.

In a pan heat 2 tbsps of ghee or oil and add the remaining spice powders. Reduce the flame or else they will burn.

Add a little water. Stir the spices.

Now tip in the marinated chicken pieces. Stir fry them.

 Simmer to cook in their own juices stirring a couple of times.

In a separate pan heat the remaining oil and add the blended paste. Add salt and kasoori methi.

Saute until the oil separates.

When the chicken pieces are almost done add them to the gravy pan. Add some coriander leaves.

Stir to mix and add little water if you need a little gravy. Check the salt.

Finally stir in the cream.

Mix immediately. Give a boil or two and remove from the gas.

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