Tuesday, August 7, 2018

Kerala Banana Chips / Ettakka Upperi

Onam is fast approaching. To prepare Onam Sadya is definitely some work, but is totally possible with some planning and prep work. This chips is something that you could make early and store, to be served for Sadya. It definitely is worth making it at home because it is easy, cheaper than store bought ones, fresh and homemade with love :). For me Sadya is not about how many dishes you made to feed your crowd, but how much love did you add in it to make it special.

These chips can never be forgotten in a Sadya. Salt and chips usually get served initially and while we wait for the rice and other 'n' number of curries to be served, these chips all vanish, which makes us take another serving of it and enjoy. Ahh, there is still time to enjoy an Onam Sadya but I think all this talking made me crave for one..he he... Cannot wait for it to be Onam. Who else is with me? Anyways, grab this recipe and make some chips before Onam to serve for your Onam Sadya.


  1. 2 unripe plantain/ethakka
  2. 3/4 tsp of turmeric powder
  3. 1 tbsp of salt
  4. Coconut oil for deep frying


  • Cut of the ends of the banana. Make horizontal slit along the sides of banana, just enough to pierce through the skin. Peel off the skin gently. 
  • Take a pan full of water and add turmeric to it. Immerse the peeled bananas in it for about 15-20 minutes.
  • Take the banana and wipe it dry with a kitchen towel. Slice it into thin and even slices. You could either use a slicer or if using knife, make sure to slice them into even thickness to let the chips fry up evenly.
  • In a cup of water, dissolve the salt. Keep it aside.
  • Heat the oil.  Once hot, turn it into medium high heat. Fry the sliced banana in it , stirring it with the slotted laddle gently, to ensure even cooking. When the chips stops to sizzle and just starts to brown, sprinkle some salt water and give it a stir. Remove it using the slotted laddle, draining away excess oil, on to a sheet lined with kitchen towel. 
  • Let it cool down completely. Store it in an air tight container.


  1. Be careful when you sprinkle the salt water, to avoid burning.
  2. Alternatively, you could choose to remove the fried chips in a mixing bowl and sprinkle salt(while it is still hot) and toss it to spread evenly.
  3. Frying the chips in coconut oil is highly recommended to bring about the authentic taste.

Tuesday, July 31, 2018

Lady's Finger Stir fry/ Vendakka Mezhukupuratti / Okra Stir Fry (Indian style)

I have seen many people hating Lady's finger for their mushy or gooey texture. Frankly, I too hate it for the same. But if cooked in a way that they stay separate and not clinging onto each other with those gooey texture, I love them. It would be one veggie that I would so love to have and so does my family. 

Now, how to get that perfectly done lady's finger is not rocket science. You could refer to tips section to know how. BTW, have you noticed, that the way you cut your lady's finger, decides its taste. I usually go by cutting them vertical, thin and long. I find it more tastier than the horizontal, disc shaped ones. Am I sounding weird or have you too noticed it? Before, I confuse you or make myself sound like one idiotic person to you, let me put a full stop to this conversation and move on to the recipe for the day.

Friday, July 27, 2018

Ragi Idli

Ragi Idli could have never made it to our menu for breakfast, couple of years back. Only after my lil guy was born, we started feeding him Ragi and I started to try understand how wholesome and healthy it is. Hence I started trying different things out of it. The usual idli, puttu, dosa etc. started getting healthier by adding ragi in it. And its good to bring in some variety to the monotonous menu too. No doubt our family has loved it. Because every time I have served it, the plates have been left wiped clean :).

They were so pillowy soft. And that grainy feeling of ragi and its taste was mellowed down by a portion of rice that, it was loved by us, who otherwise would put on a sad face with the mere mention of the word ragi. If you are looking for including ragi in your diet, this ragi idli could be one yummiest ways to do it. So here is the recipe to it.

Tuesday, July 24, 2018

Curd Rice

The most comforting food is what I would want to describe, curd rice as. I just love having it and my lil monkey has also taken over that love for curd rice from me. So we make it often. With the rise in temperature, this is one perfect lunch option. That random bite on juicy pomegranate seeds is one big thing to like about it. But unfortunately, now pomegranate is not in season. But that doesn't stop us in enjoying this delicious crud rice with some pickle and papad. Perfect ! 

Enjoy this curd rice this summer. They are perfect to cool down when it is super hot and boiling outside. Here is the recipe to it.

Friday, July 20, 2018

Chocolate Cake ~ with minimal butter

Chocolate cakes, leave me tempting every single time I see them. I had tried different versions of it in the past. But the amount of butter or oil and sugar, that goes into it, held me back from making it often. My kido loves chocolate cake, so to make it for him would mean, we would end up eating it too. Who can resist the temptation of having a slice from such a delicious and chocolatey cake, right?

When I came across this recipe, it was hard to believe how little butter could yield such a delicious and soft cake. I was not so thrilled to try it first, thinking, it wouldn't turn up as I expected. But I must tell you, there was no delay in trying it the second time and then the third time and then multiple times that we have made this cake. 

Monday, July 16, 2018

Nadan Beef Curry ~ Kerala Beef Curry

Jacob is not very picky about food. So it gets so easy to plan a meal. But if its Kappa, he just can't think of any other side but Beef curry. So if we have Kappa vevichathu at home, then its for sure we have Beef curry also. I am slowly starting to like that combo too; but my first preference would be Kappa and Meen curry. We are yet to find out, which combo is going to be Jordan's pick. For now, he will dig into both.

Cooking the beef in a pan rather than in the pressure cooker enhances its taste, as the beef pieces tend to get soaked up in the gravy as it cooks. However, pressure cooker is easy way to cook up the beef, but only when the curry sits for a while will the beef pieces soak up the gravy and enhance its taste. I usually go by the pressure cooker way to cook it up, because that's easy. The recipe remains the same whether you cook it in the pressure cooker or a pan. So, would you like to have some beef curry to go with your Kappa /Rice/ Chapathi/ Appam etc. then here is the recipe to the Nadan Beef curry.

Tuesday, July 10, 2018

Homemade Granola

Remember the homemade Yogurt that I had posted a week back. Well we use the same yogurt to top it on this homemade granola to make it our breakfast or tea time snack. They are super delicious and addictive. And what is wrong in getting addicted to such a super delicious, healthy and easy to make granola.

Dropping all the ingredients in a bowl and tossing it is all it takes from our end. Rest the oven takes care off, i.e. to make it crunchy. 

Monday, July 2, 2018

Cherry Galette

With summer comes cherries, one of our favorites to munch on. Not just raw, but it tastes great in the cooked form too. This cherry galette remains as just a fade memory, because it hardly survived 2 hours after it came out of the oven. As if it was a competition, each one of us just didn't stop untill the last crumb was wiped off. Ufff, they were delicious. 

If you happen to be in a region where you can get hold of fresh cherries, it is a must try. A warm piece of galette is just perfect for tea time snack. The crisp edges and the melt in the mouth cherries are a joy to have. You should try it to know what you are missing out on. It is just heaven !

Tuesday, June 26, 2018

Kadai Bhindi Jalfrezi

Capsicum and okra are our favorite veggies. And when they come together in a single dish it sure gets a thumbs up. 

This kadahi bindi is one big hit at our place. It goes equally well with both rice and roti. Though my favorite combo is this stir fry paired with some tadka dal, roti and mango pickle. It is just yumm.

Monday, June 18, 2018

Lemon Poppyseed Cake

How many of you associate lemon with summer? For me, I have some wonderful memories associated with, being served with lemon juice during my summer vacations. Well, who can forget the chilled lemon juice served to the very thirsty and tired kids after having run and play in the sun. Somedays we were given the task to make it by ourselves. It was so funny to see the younger ones wait for the elder ones to make the lemon juice. We, the elder ones would be stirring it for some time to get the sugar dissolved and younger ones would get impatient while waiting for the juice with the empty glasses in hand :).

Well, this summer we wanted to bake something with lemon and we chose to bake this Lemon PoppySeed and I am so glad we chose it. And my kido did most part of it. He thoroughly enjoyed making and eating it as well. And when Big J got back from work, little J with great enthusiasm served it to him saying he made it :). We would be cooking together as one of the activities for this summer. And by the way, I must share it here. For moms of picky eater, engage them in the cooking process of the the food that they hate. In our case, it has really helped us in bringing about a liking towards food that he used to hate.

Tuesday, June 5, 2018

Ragi Poori

Before being a mother, I never had to hesitate or give a second thought of trying new recipes which were complicated and would make me spend the major part of my day in the kitchen. But with a toddler, I have become choosy. Something that is quick to make but new in taste and nutritious yet delicious, makes it to the table. Believe me, its more difficult to think what to make rather than actually making it.

My toddler is not that fussy eater (touchwood), but he would like varieties. I won't blame him because I too would get bored of rice/ chapathi everyday. So we tend to create new things for him whenever possible to bring in variety, to avoid any scenes of tantrum that he might create and leave me crazy.

Wednesday, May 30, 2018

Kerala Fish Fry

Fish fry is one of the best thing to go with rice and moru kachiyathu and a stir fry. The only thing I hate about it is the smell that keeps lingering in the whole house after its done, making our clothes and bags also smell of it. Otherwise it is just super addictive.

At any point of the day, I would choose to go for fish fry rather than fish curry and so would Jacob and Jordan . They are so easy to fall in love with. Its so hard to drag my kido home after school or after play in the park. But bribing him to have fish fry for lunch/dinner after we get back home, would instantly turn him into a sweetheart who would listen to his mama :D. It is just so addictive and yum to have it with some rice and moru kachiyathu. If you do have a stir fry also to go with it, it can turn into a feast.

Thursday, May 24, 2018

Beef Burger

There is no better time for burgers. But long weekends, spent grilling and picnicing can never be done without burgers on the menu. With the long weekend coming up, everybody is excited as this one happened after quite a gap of 2 or 3 months. We haven't made a plan yet. Just been lazing around rather than breaking out brains planning on a trip. So we might end up grilling or do a picnic in a park, as a memorial day weekend special. 

Burgers seemed to me as a task, untill I tried it myself. I used to go the hard way of organizing picnics. Pick up the most difficult dish to make and work in the kitchen starting early morning to take it for picnics. And by the time I get to the picnic spot, all I would want is to lie down on the picnic blanket and doze off. That is no fun at all. So I have finally started to do things smart. The carnivores in us would be happy if I packed up some non-veg. So I usually pack sandwiches or burgers that are quick to put together and save all the energy to be burned out at the picnic spot rather than in the kitchen. And that has been working well so far with us.

Monday, May 14, 2018

Mango Kulfi - Instant and no cook version

Summer is no fun without Icecreams and Kulfis. And if the kulfis are flavored with some fresh mangoes then that makes the summer complete. Sourcing some good mangoes here is not easy. But we have succeeded in getting something nearest to the perfect ones. We have been lucky to have found out one such source and we have put it to good use in every way possible - Mango Shakes, Mango icecream, Mango Shrikhand , Mango Lassi etc. It feels good to have tried a little bit of this and that, that you have grown up enjoying in the Indian summer.

This Kulfi is one big hit. It being a no cook version makes it even more favorite to me. So easy to make and such a hit at home that we have been addicted to it. It was hard to say good bye to the mangoes last summer. Now that summer is back and so are the mangoes, I can't wait to try it again. Well, this post was drafted last summer and couldn't see its existence on the blog ever since. This time I thought to let it go free and get published without fail. So here you go. Kulfi making can never get so easy as this one.

Thursday, May 3, 2018

Aam Ka Achar / Indian Mango Pickle in Mustard Oil

Mango pickle is something that we love pairing with chapathi - dal or poori-bhajji combinations. They are a pure bliss. Having spend half my life in north India, I had a special liking towards this pickle. Every time my parents would visit us, they would bring a jar of this pickle knowing that it is my favorite. But J would never understand what is so special about this pickle. He has a hate relationship with mustard oil. But having lived together for some years together and me going umm ahh over it whenever I eat :D, he started trying it and guess what I have to share the pickle with him too now .. he he. My kido too likes it. He, for some reason, calls pickle as Olli. I have no idea where he got that word from, but every time he sees me take out the pickle jar he will go on saying he wants it. 

We used to help mummy break open the mangoes, as a kid. It was a family affair if we were pickling this particular mango pickle. Right from sourcing the mangoes from our own mango tree to pickling, everyone in the family would be involved. My brother would pluck the mangoes. Washing and wiping it dry would be done by mummy and me. Breaking it open would be done by papa and mummy and we used to pull out the seeds and clean up. And pickling would be done by mummy. Everyone would then wait patiently for the pickle to be ready to eat. It tastes good if you pickle it with the hard cover of the seed on it. But you can always use just the flesh part of the mango to make it. I was lucky that the vendor did chop it out for me, which made the whole process such a breeze.
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