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HOME MADE BRAHMINS SAMBAR POWDER - ബ്രാഹ്മിൻസ് സാമ്പാർ പൊടി (വീട്ടിലുണ്ടാക്കിയത്)
By : PradeenKumar Vazhuvelil Sankunni
1. Coriander seeds, (മല്ലി-മുഴുവനോടെ) : 120 grams (1 cup)
2. Toor Dal (തുവര പരിപ്പ്) : 50 grams (5 tablespoons)
3. Chana Dal (കടല പരിപ്പ്) : 50 grams (5 tablespoons)
4. Urad Dal (Whole) (ഉഴുന്ന് പരിപ്പ്-മുഴുവനോടെ) : 50 grams (5 tablespoons)
5. Kashmiri chilli (പിരിയൻ മുളക്) : 100 grams (18 to 20 numbers)
6. Red chilli (ചുവന്ന ഉണക്ക മുളക്) : 50 grams (10 to 12 numbers)
7. Pepper corns (കുരുമുളക്) : 30 grams (3 tablespoons)
8. Fenugreek seeds (ഉലുവ) : 30 grams (3 tablespoons)
9. Pottu Kadala (പൊട്ടു കടല) : 50 grams (5 tablespoons)
10. Curry leaves (കറിവേപ്പില) : 25 grams (1 cup)
11. Asafoetida (Compounded) (കായം (കട്ട കായം) : 25 grams (2 tablespoons)
12. Turmeric powder (മഞ്ഞൾ) : 25 grams (2 tablespoons)

1. Heat a pan and dry roast each ingredients separately. Do not roast together.
2. Do not roast turmeric powder, it can be can be added to all the ingredients at the end.
3. Use compounded Perumkayam for roasting. Do not roast if you are using powder. Just add along with Turmeric powder.
4. Grind everything together in a grinder and keep it in an air tight jar.
5. This can be used for preparing 10 persons sambar for 10 times. One time Sambar for 100 persons.

Recipe By:Suchithra Raj Karumbathil

Chicken – ½ kg
For Marination
Turmeric Powder – ¼ tsp
Red Chilli Powder – 1 tsp
Lemon juice – 1 tsp
Salt – to taste
For Masala
Onion – 3, sliced
Ginger & garlic paste – 1 tbsp, each
Coriander Powder – 1 tsp
Red Chilli Powder – 1½ tsp
Garam Masala – 1 tsp
Fennel Powder (perumjeerakam) – ½ tsp
Sliced Tomato – 2
Thick coconut milk – ¾ cup
Curry leaves
Coconut Oil
1. Wash the chicken and marinate with ingredients listed under ‘for marination’ and keep in the refrigerator for half an hour.
2. Shallow fry the marinated chicken pieces till it becomes half cooked.
3. To the same pan, add sliced onions & salt, cook till onions become golden brown in color. Add ginger & garlic paste & cook for 2 mins.
4. Add coriander, red chilli, garam masala & fennel powders. Fry for a minute or till the oil starts appearing.
5. Add sliced tomatoes & curry leaves., mix well & when tomatoes become soft add fried chicken pieces & give a good stir.
6. Add thick coconut milk, cover and cook till the gravy becomes very thick.
7. The chicken pieces should be cooked well & coated well with masala.
8. Serve hot with roti, appam etc..
Here I used boneless chicken, can use bone in also.
Recipe By Viju Varghese

 ചേട്ടന്മാരെ ചേച്ചിമാരെ ...ഇത് നമ്മുടെ നാട്ടിലെ “ശവ”റ്മ അല്ലാ, പിന്നെയോ നമ്മുടെ ഗൾഫിൽ കിട്ടുന്ന നല്ല ക്ഷവറ്മ ആണ് ഐറ്റം!! Dinner Special...

Here it goes:
• 400gms boneless, skinless chicken thighs or breasts (thinly cut)
• 1/2 cup plain yogurt
• 1/4 cup vinegar
• 3 cloves garlic, crushed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 teaspoon allspice/ garam masala
• Juice from 1 lemon

• 1 cup Tahini (Sesame paste)
• 4 cloves garlic (paste)
• 1/4 cup lemon juice
• 2 tablespoons yogurt
• 8 loaves of pita bread or 4 large
• Grilled Chicken slices
• Thinly chopped lettuce
• Thinly chopped tomatoes
• French fries (Baked)
• Vegetable pickle slices
• Tahini spread
• Garlic paste spread
Final Stage of filling a Shawarmaa !!
• To prepare chicken, combine first 7 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature for 4 hrs or overnight.
• To prepare sauce, combine yogurt and next 3 ingredients (through 1 garlic clove), stirring with a whisk.
• Grill the marinated chicken pieces until done, but not browned, better to keep the soft texture for the Shawarmaa
• Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with Tahini paste, then garlic paste, full lettuce leaf, chopped tomato, chopped lettuce, French fries, Chicken slices, pour some more garlic paste.
• Roll the Pita bread, folding the bottom first. Roll it tightly so that the filling stay tight and finally roll it over an Aluminum foil.
• Just before serving keep it in an oven to heat it up, serve hot.
By : Asha Chandy

Kappa/Tapioca - 2 medium size
Red chilly- crushed - 1 tablespoon
Shallots - chopped - 1/4 cup
Grated coconut - 1 cup
Mustard seeds - 1 teaspoon
Oil - 1 table spoon
Turmeric powder - 1/4 teaspoon
Salt - to taste
Curry leaves

Peel the tapioca, wash it. Then Roughly cut to cubes. cook tapioca cubes with turmeric and salt until it turn soft. Water level should be double of the Tapioca. drain water and keep aside
Heat oil in a Kadai and splutter mustard seeds.
Add shallots and stir one min
Add smoothly boiled Tapioca, chilly flakes , coconut , curry leaves.and salt if needed.Stir well for two minutes. Serve hot...

Nellikka Ulli Chathacha Chammanthi
By : Pradeenkumar Vazhuvelil Sankunni
Gooseberry (Nellika) : 8-10 nos
Shallots (Cheriya ulli) : 10-12 nos (Big size)
Curry leaves : 3 stems
Crushed red chilly : 2 Tablespoons (or 8 dry red chillies)
Salt : 1 teaspoon
Coconut oil : 2 tablespoons
Sugar : 1/4 teaspoon
Fenugreek (Uluva) powder : 1/4 teaspoon
1. Crush Gooseberry, shallots together, red chilly and curry leaves together
2. Add salt, coconut oil, sugar and Fenugreek powder.
3. Mix well and serve with rice, Kanji, Chappathi etc

By : Pradeenkumar Vazhuvelil Sankunni


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