Wednesday, May 23, 2012

Swiss chard Thoran


  1. Red swiss chard / Red cheera - 1 bunch
  2. Grated coconut - 1/2 cup  
  3. Garlic - 2-3 cloves 
  4. Cumin seeds - 1/4 tsp 
  5. Turmeric powder - 1/4 tsp 
  6. Red chilly powder - 1/2 tsp 
  7. Green chillies - 3 Nos 
  8. Shallots / Kunjulli- 3 Nos 
  9. Curry leaves - 1 stem 
  10. Salt to taste 
  11. Oil

Wash the red swiss chard / cheera and chop it into very small pieces. Then drain it . You can even use the stem.

Grind coarsely grated coconut, cumin seeds, garlic and turmeric powder .  Set aside.

Then heat oil, add mustard seeds. When it crackles, add chopped cheera/ swiss chard, chopped green chillies,shallots and curry leaves.stir and cook until all the water evaporates.Then add the ground paste and stir for a minitue . Serve with rice.

Tuesday, May 24, 2011

Rava Vada

Rava vada, an easy vada that can be made in 30 min.

  1. Fine rava -1 cup
  2. Yogurt/curd - 1/2 cup
  3. Boiled potato - 1 medium size
  4. Red onion finely chopped -1/4 cup
  5. Green chillies- 4
  6. Ginger - small piece
  7. Coriander leaves/Curry leaves chopped - 2 tsp
  8. Salt
  9. Oil for frying

Soak rava with Yogurt/curd for10 min.
After 10 min mix items 3 to 8 so that batter should be of thick consistency and make small round balls and flatten it with palm.
Then heat oil on medium heat flame. When hot enough, deep fry rava balls until golden brown.
Its good with coriander chutney .

Monday, May 16, 2011

Egg Aviyal/Mutta Aviyal

  1. Boiled egg - 6 nos, each cut into half
  2. Potato - 1 no, cut lengthwise
  3. Drumstick- 6 nos, cut lengthwise
  4. Snake gourd (Padavalanga) -1 no
  5. Brinjal/Eggplant-1 (small one)
  6. Tomato -1 no
  7. Curry leaves- one bunch
  8. Green chilly - 3 nos, cut lengthwise
For grinding:
  1. Grated Coconut- ½ of one coconut
  2. Cumin seed- ¼ tsp
  3. Shallot- 3 nos
  4. Garlic - 1 no
  5. Turmeric powder - ¼ tsp
  6. Chilly powder - ¼ tsp
  7. Salt as needed

Heat coconut oil in a kadai.
Add green chilly, curry leaves and vegetables except tomato and saute well.
Add 1/2 cup water and cover with a lid and cook in low flame.
When vegetables are cooked, add tomato and salt.
Then add the add ground mixture to the cooked vegetables (add little water if needed).
Add egg into this and mix slightly. Cook in low flame for about 3 min.
Add 1 tsp of coconut oil and remove from fire.
Egg aviyal goes well with rice .

Wednesday, May 11, 2011

Muthira/ Horsegram Chammanthi


  1. Grated Coconut – 1 cup
  2. Muthira/ Horse gram-2 tbsp
  3. Dry Red Chillies – 2
  4. Garlics- 3 nos (small)
  5. Tamarind Paste- 1 tsp
  6. Urad Dal (Uzhunnu Parippu) – 1 tsp
  7. Mustard Seeds – 1/2 tsp
  8. Curry Leaves – few
  9. Salt – to taste


First dry roast Muthira until it's colour changes to red. Then remove from the flame.

Then dry roast Urad dal (Uzhunnu parippu), mustard seeds, dry Red chillies and Garlic until mustard seeds pop up and garlic smell changes.

Then grind all items well.

Serve this chammanthi with rice, mezhukuvaratti and pickle.

Wednesday, May 4, 2011


1)Green gram(Cheru Payaru)-1 cup
2)Salt to taste

for grinding:

3)Coconut-1/4 cup
4)Cumin seeds-1 tsp
5)Garlic Pods- 2 nos
6)Turmeric powder-1/4 tsp
7)Chilly powder-1/2 tsp
8)Salt to taste

for the seasoning
9)Coconut oil -2 tbsp
10)Mustard seeds
11)Dry red chillies
12)Curry leaves


1. Pressure cook the green gram (with salt) and keep aside.Make sure its not mushy.

2. Grind coconut, garlic, cumin seeds, turmeric powder and chilly powder into a paste adding little water.

3. In a kadai, heat coconut oil and splutter mustard seeds, curry leaves, dry red chillies and then add the cooked green gram.

4. Add the ground paste and mix well.

5. Continue to cook until you get a nice flavor. Serve hot with kanji, pickle and pulisheri.

Sunday, May 1, 2011

Vanilla Pancake


1)All-purpose flour-1/2 cup
2)Eggs-3 nos
3)Vanilla extract-1/2 tsp
4)Sugar- 2 tbsp
5)Cream cheese- 1 tbsp
6)Butter- 2 tbsp
7)Milk (optional) to make the consistency

  1. In medium bowl, add eggs, flour, sugar, cream cheese and vanilla. Mix by hand or electric mixer.
2. Heat fry pan to medium-high heat ,Rub pan with Butter.Take a ladleful of batter and spread it out on the heated pan. Cook until golden brown on both sides.Serve hot with honey.

Friday, April 29, 2011

Beetroot leaf Avial


  1. Beet leaves - 1 bunch
  2. Green chillies - 3 slit
  3. Vellarikka(Cucumber)-1 cup
  4. Green mango - 2 slices or to taste
  5. Grated coconut - 1/2 - 3/4 cup
  6. Cumin seeds - 1/2 tsp
  7. Turmeric powder - A pinch
  8. Chilli powder - 1/2 tsp (Optional)
  9. Shallots - 2 (Optional)
  10. Curry leaves - 1 spring
  11. Coconut oil - 2 tsp
  12. Salt - to taste


1. Wash beet leaves well and slice the stems. Cover and cook the beet stems and Vellarikka (cucumber) in a vessel, add a pinch of turmeric powder, chilli powder (opt), curry leaves, 1/2 cup water and slitted green chillies.

2. When they are half-done, add the chopped beet leaves and chopped mango pieces.

3. Grind the grated coconut with cumin seeds and shallots to a coarse paste and keep aside.

4. When the beet stems and leaves are cooked well, bring down the heat and add the crushed coconut mixture and cover it up with the cooked vegetables. Cover up with the lid and let it cook for few minutes. Cook for 2-3 minutes and add 2 tsp coconut oil. Mix well and stop cooking. Close it with a lid and let it remain for 5 min. Serve hot with rice.

Note- Jackfruit seeds and drumstick also can be added to this aviyal to give a different taste, have to cook them along with beet stems.