Taking a break

March 25, 2012 2 comments

I shifted houses couple of months back. The new place doesn’t have a kitchen. yes, I know. It is horrid. So I wont be able to post recipes any time soon. 😦

Categories: Uncategorized

Lemon rice with raita

December 20, 2011 2 comments

Lemon rice with raita


Lemon rice recipe


1 lime
2cups boiled Rice
2Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
2 green chilies
Salt to taste
1/4th tsp. turmeric powder

1/4th cup peanuts


  1. Heat oil in a pan and add mustard seeds, allow to splutter.
  2. Add turmeric powder and peanuts, fry till brown.
  3. Now add green chilies, curry leaves, salt and fry for 2 minutes.
  4. Take it off from the flame and add lemon juice and mix well.
  5. Now add this to the boiled rice and mix well.
Categories: Uncategorized

December 15, 2011 Leave a comment

dal tadka fry

Nothing comforts the soul as much as a bowl of dal and chawal. I like my dal tadka on the sweet side.


1 cup dal

1 onion (sliced)
1 tomato (chopped)
2 green chillis (sliced)
2 garlic clove (crushed)
2 dried red chillis
curry leaves, 5-6 leaves
1/2 tsp cumin seed
salt to taste.


1. Boil the tal in a pressure cooker along with tomato, chillis and half of the onion with two cups of water. Cook it until the dal is mush
2. Add salt to the dal and take a fork and whisk the dal to a smooth consistency.
3. In a tadka, heat some oil and add the cumin seeds.
4. Now add the curry leaves, red chillis and garlic.
5. once the red chillis are darkened, add the contents of the tadka to the dal and stir it in.
6. Squeeze half a lemon in the dal tadka fry for a tangy taste.

Stir fry chicken

December 15, 2011 Leave a comment

stir fry chicken


Stir fry chicken(image copyrighted to Sunith Shyam)



When I don’t have the energy or the inclination to make a proper Indian chicken curry, I just chop up ingredients I find in the kitchen and dump them all in a hot wok. Surprisingly it always tastes great.
Ingredients –

750 grams chicken cut into bit size peices ( you could also cut it into strips)
2 tablespoons Oil
6 cloves Garlic, minced
4 thai green chillis chopped fine
2 cups of onions (quartered)
1 teaspoon Salt
2 tablespoons Soy Sauce
1 tablespoons White Sugar
1 tablespoon tomato sauce
Lime or vinegar for a tangy taste.
Grounded black Pepper to taste

Wash the chicken well and then marinate it with soya sauce, salt, pepper and a bit of vinegar or lime.


1. Heat oil in a wok until it begins to smoke.
2. Add 6 cloves minced garlic, green chillis and salt.
3. Add chicken and stir-fry until chicken is almost cooked.
4. Now add the onions and stir fry.
5. Add the sugar, stir until it is melted.
6. Add the tomato sauce.
7. Taste and adjust seasoning.

Categories: Chicken recipes Tags:

Kadala curry (without coconut)

December 6, 2011 Leave a comment

Kadala curry

Kadala curry and puttu is a normal staple for breakfast in Kerala. Although I prefer to have my puttu with leftover fish curry or beef stew. slurp. But here is the recipe for kadala curry. I didnt use coconut as I didnt have any in the pantry. Otherwise just add grated coconut among the ingredients to roast and grind and you have the authentic version.


Black Chickpeas – 1 cup (I added a bit of alexander beans too)
Turmeric powder – 1/4 tsp
Onion – 1 large finely sliced.
Green chillies – 2 slit
tomato – 1 chopped
Red chilly powder – 1 tsp
coriander powder – 1 tsp
Mustard seeds – 1/4 – 1/2 tsp
Salt – To taste
oil (use coconut oil to get the proper flavors)

To roast and grind to a paste

Pearl onion – 2 sliced
Coriander seeds – 1 1/2 tbsp
red chilli – 3-4
cumin seeds – 1 tsp
curry leaves – 1 stem

1. Soak the kadala overnight and cook in a pressure cooker till soft adding 1/4 tsp turmeric powder, salt and half of the sliced onions and green chillis.

2. Heat 1 tsp oil in a pan and add the ingredients listed to roast and grind. once its roasted, wait for it to cool down and grind with a bit of water.

3, In a deep pan heat some oil and splutter mustard. Now add the sliced onion and saute until they turn light brown. Now add turmeric powder, chilli powder and coriander powder. Saute until the oil separates.

4. Add the tomato and saute until the tomato is mush. Then add the ground paste and stir well.

5. Now add the kadala along with the water it is pressure cooked in. Add salt to taste and cook until the desired consistency is achieved.

6. The kadala curry is ready. you can garnish it with coriander leaves.

Chinese stir fried vegetables with chili infused honey

September 14, 2011 Leave a comment

Stir fried vegetables with chili induced honey(image copyrighted to sunith shyam)

Stirred fried veggies is a universal dish found in almost  cuisines. I like the Chinese version for the sweet and sour flavors that the soya and oyster sauce offers.


 Carrots, and string beans – 2 cups (julienne)

Soya sauce – 1tbsp

Garlic – 2 cloves (thinly sliced and crush)

Ginger – 1 inch piece (julienne cut)


Freshly ground pepper.


  1.  Heat oil in a wok
  2. Add the garlic and ginger and sauté for a minute until the smells wafers through.
  3. Now add the veggies and stir at high flame for around 3-4 minutes approximately. Make sure the veggies arent overcooked. It should remain crunchy.
  4. Add the soya sauce and salt. You can also add 1tbsp oyster sauce.
  5. Finish it off with a bit of pepper. (optional)
  6. Serve it along with some red chillis infused in honey.

Onam sadhya

September 12, 2011 Leave a comment


Onam Sadhya (image copyrighted to Sunith Shyam)

This is the first time that I have prepared an onam sadhya in Bangalore.  It is a herculean task for a couple of bachelors who are used to cooking simple dishes.  My flate mate John Britto deserves equal credit for preparing this feast which lasted for almost 4 meals.




sambar (image copyrighted to Sunith Shyam)

The main dish in this feast.   A great sambar can make you eat until your stomach bursts.


Toor dal – 1 cup

Vegetables – around 3-4 cups (Carrots,potatos,drumsticks,beans,pearl onions. chopped into large cubes)

pearl onions – 2-3 chopped finely

Tamarind- lime size ball ( soaked in warm water and juices extracted)

green chillis- 3 ( slit lengthwise)

tumeric powder – 1/2 tsp

red chilly powder – 1 tsp

Sambar powder – 3 tbsp

Asafoetida – 3 pinches

curry leaves – 3 stems

mustard seeds – 1/2 tsp

dry red chillies – 3



  1.  Cook the dal in a pressure cooker with 1/4 tumeric powder and water.
  2.  add the cut vegetables, green chillies, curry leaves with water, and salt and cook the vegetables.
  3.  Now add the tamrind juice and stir it in.
  4.  In a different vessel heat oil and add mustard seeds. Once the seeds splutters add the dry red chillis, sliced pearl onions and saute them until brown. Now add the curry leaves.
  5.  Add the sambar powder, asafoetida and red chilly powder and mix well.
  6.  Pour this tadka into the sambar and simmer for 5 minutes.




Pullissery(image copyrighted to Sunith Shyam)

The finisher. A light buttermilky concoction that will settle down all the rich food that you have just finished. We usually have pullissery at the end of the meal.


Curd – 2 cups

Green chillis – 2

Turmeric powder – 1/2 tsp

Mustard seeds – 1/2 tsp

Chopped pearl onion – 2

Curry leaves – one stem

Salt to taste


  1. Beat the curds until smooth and stir in the turmeric powder.
  2. Heat 1 tbsp oil and add the mustard seeds and wait for it to splutter.
  3. Now add the chopped shallots, curry leaves and green chilli.
  4. Lower the heat to minimum and pour the curds in. Add water if required.
  5. Heat with stirring, and take off heat before it comes to a boil.

Vendakka Pachadi


Vendakka Pachadi (image copyrighted to Sunith Shyam)

I am beginning to like Okra more and more each day. It used to be in the most hated veggie list along with carrots and beetroots.  I realized that frying them to a crisp retains the taste but gets ride of the slime that I so hate.  This pachadi is a bit different from the usual sweet pineapple pachadis.


Vendakka/ okra – 10 (chopped into small peices)

coconut – half cup grated.

cumin seeds – 1/2 tsp

Green chillies – 5-6 chopped fine

Yoghurt – 1/4 – 1/2 cup

Curry leaves – 1 stem

pearl onions 3-4

Mustard seeds – 1/2 tsp

Dry red chillis – 3

Oil – 2-3 tsp

Salt – To taste


  1.  Heat oil in a pan and add the okra with the pearl onion and green chillis and saute until the okra is crisp and slightly browned.
  2.  Once its cool, add it to the yogurt.
  3.  Now grind the coconut with the cumin seeds and then add it to the yohurt mixture.
  4.  Lastly, temper it by heating mustard seeds in oil and then adding dry red chillis and curry leaves.
  5.  Add this tadka to the yoghurt mix.

Cabbage Thoran


Cabbage Thoran (image copyrighted to Sunith Shyam)


A very simple dish but loaded with taste and flavor.


Cabbage – 250 gms

Onion – 1 small, chopped fine

Grated coconut – 3/4 cup

Green chillies – 4 chopped fine

Curry leaves – 1 stem

Mustard seeds – 1/2 tsp

Dry red chillies – 3

Salt – To taste


  1.  Heat some oil in a pan, splutter mustard seeds and brown the dry red chillies.
  2.  Add the cabbage, onion, green chillies,curry leaves,grated coconut,salt and tumeric powder
  3.  cover and cook on low flame. Stir occasionally until cooked.



Avial (image copyrighted to Sunith Shyam)

The star of any Onam sadhya, this dish brings out that sweet sour flavor that is typical of kerala vegetarian food. The grated coconut, curd and the coconut oil makes this a winner.


Vegetables – 3 cups ( Plantain, elephant yam,carrot,drumsticks,beans)

Green Chillies – 4 slit

Cumin seeds – 1/2 – 3/4 tsp

Chilli powder – 1 tsp

Turmeric powder – 1/2 tsp

Grated coconut – 1 cup

Pearl onions – 6

Curry leaves – 3 stems

Salt – To taste



  1.  Cut the vegetables into long thin pieces. Cover and cook the vegetables, slit green chilies, curry leaves, chilli powder, turmeric powder, and enough salt in enough water. Make sure you dont over cook the vegetables. Avial shouldnt be mushy.
  2.  Grind the grated coconut adding pearl onions and cumin seeds. When the vegetables are done, bring down the heat and add the crushed coconut mixture and cover it up with the cooked vegetables and cook on simmer for couple of minutes.
  3.  Now add 1/4 cup curd and switch off the gas.
  4.  Temper with coconut oil and curry leaves.

Puli Inji



Puli Inji (image copyrighted to Sunith Shyam)

This dish takes a lot of time on the stove. Dont think of skipping it though, it lifts up the meal with a sharp tang.


Ginger – 1/2 cup, finely chopped

Tamarind- large lemon-sized ball. (soaked in warm water and juices extracted)

Green chillies – 5 – 6, sliced to rounds

Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Jaggery – 4 cubes or to taste

Salt – To taste

Mustard seeds – 1/4 tsp

Curry leaves – 1


  1. Heat oil in a pan and splutter the mustard seeds in it.
  2.  Now add the ginger,green chillis and curry leaves and saute for a while.
  3.  Add the tumeric powder,chilli powder, tamarind juice, salt and jaggery.
  4.  Now cook it on simmer until you get a real thick pasty consistency.

Parippu Pradhaman



Parippu Pradhaman (image copyrighted to Sunith Shyam)

My favorite part of the meal, the dessert/payasam. Ghee, jaggery and cashewnuts how can you resist that combination!


Mung dal – 1 cup

Jaggery – 1 cup or to taste

Medium-thick coconut milk – 2 cups

Thick coconut milk – 1/2 cup

Cardamom powder – 1/2 tsp

Cashew nuts – 10

Coconut bits -4 tbsp

Ghee – 1 tbsp


  1. Heat the ghee in a pressure cooker.
  2. Add cashew nuts and fry them until golden brown. Take them out and drain them.
  3. Now add the coconut bits and fry until brown. Take them out and drain them.
  4. Add the mung dal and fry for 2-3 minutes until they turn a little golden brown. Now add 2 cups of water and pressure cook for 3 whistle.
  5. Melt the jaggery in 1 cup water in a heavy-bottomed pan, at medium heat. Stir until it reaches a light syrupy consistency.
  6. Mash the mung dal really well with the back of a spoon and add it to the jaggery syrup. Cook for a few minutes at medium heat. Add 2 cups of coconut milk. Mix well and cook at medium-low heat, stirring continuously, until it thickens. Do not boil the coconut milk, boiling will result in separated coconut milk.
  7. Add the thick coconut milk. Cook for a minute at low heat and turn off the gas. Now add the cardamom powder. Mix well. Finally add the fried cashews, coconut bits and 1/2 tsp ghee
1. John Britto for sharing the burden of cooking this massive feast.
2. My mother for the recipes and tips.
3. The reference blogs: