Easy moru curry (Kerala kadhi)


Curd – 1/2 cup

Tomato (small) – 1 – optional

Green chilli – 2

cumin seeds – a pinch

fenugreek (methi) seeds – a pinch

curry leaves – a few

turmeric powder – 1/4 spoon

Salt – as required

Oil – 1 spoon

mustard seeds – a little

Preparation: Beat the curd with  1/2 cup water and mix the turmeric powder in it. Coarsely grind together green chillies, cumin seeds, curry leaves and a little salt. Heat oil in a small pan, add mustard seeds. Once it splutters add methi seeds and wait till it turns brown. Then add the blended mixture to it. Then add tomatoes and fry a little. Now add a 1/2 cup water and cover and cook for 3-4 mins. Once tomatoes are cooked, lower the flame and add the beater curd to it. Add required salt and mix weel. Wait till it starts to boil and remove from flame immediately. Serve with rice.

Tomato Chicken Pulao

chicken pulao

Basmati rice – 2 cups

Boneless chicken – 1/2 pound – cut into large pieces

Tomato – medium – 2

Black pepper powder – 1 spoon

Ghee – 4 table spoons

Onion – cut into small pieces – 1 cup

Garam masala – 1.5 spoons

Salt – as required

Water – 4 cups


Wash and soak rice in water for 30 minutes. Cook chicken with black pepper powder and salt in a pressure cooker (add just enough water to cook). Wait till 2 whistles and remove cooker from flame. Open the cooker after it cools down and continue to cook the chicken till the remaining water completely evaporates. Cut the chicken off  into smaller pieces with hands. Coarsely grind tomatoes in blender and keep aside. Add ghee in a thick bottomed vessel and fry onions till it turns brown. Add garam masala powder and mix well. Add tomatoes and saute till oil separates. Now add rice, chicken and water, mix well and cover and cook for 15-20 minutes (till rice is cooked well). Serve hot.

Fruit Salad

FruitSalad (1)

Milk – 4 cups

Custard Powder – 2 tea spoons

Fruits (mangoes, banana, apple, pineapple)- cut in to small cubes ( and grapes) – 4 cups

Sugar – 5 tea spoons

Cardamom powder – optional

Vanilla ice cream – optional

Preparation: Mix custard powder in 1 cup of milk to make a smooth mixture. Boil remaining milk separately. Once it starts boiling remove from fire and add custard mix to it. Mix well and boil the mixture for 4- 5 mins. Remove from fire and wait to cool down. Keep in refrigerator for 2 hours (or freezer for 30 mins).  Once the custard mix is chilled enough, take cut fruits in a glass and pour the mix over it. Add one scoop of vanilla ice cream on top. Enjoy!

Sabudana Kichdi


Sabudana – 1 cup

Groundnut powder – 1/4 cup

Green chilli – 3 or 4 – sliced small

Cumin seeds – 1/4 spoon

Curry leaves –  few

Coriander leaves – to garnish

Asafoetida powder- a pinch

Salt and sugar – to taste

Lemon juice – 1/2 spoon

Oil – 2 to 3 spoons

Preparation: Soak sabudana in warm water for 2-3 hours. Drain well. Heat oil in a pan and add cumin seeds and then add green chilli and curry leaves. Once its fried well add asafoetida powder and then sabudana. Add salt and sugar and mix well. Wait till the water is evaporated and then add lemon juice and coriander leaves. Mix again and remove from fire.

Egg Curry

eggcurry (2)

Set 1:

Bioiled eggs – 6 – cut lengthwise  into halves

Onions – 2 –  sliced small

Tomato – 1 – cut into small pieces

Coconut milk – 1/4 cup

Set 2:

Ginger paste – 1/2 spoon

Garlic paste – 1/2 spoon

Green chilli – 2 – slit lengthwise

Set 3:

Red chilli powder – 1/2 spoon

Turmeric powder – 1/4 spoon

Coriander powder – 2 spoons

Garam Masala – 1/2 spoon


Oil – 4 spoons

Curry leaves  – a bunch

Coriander leaves – to garnish

Salt – to taste


Heat oil in a pan and add Set 2 ingredients. Fry for a minute and then add onions. Mix well and fry the onions for few minutes (till it starts turning brown). Add Set 3 ingredients and mix well. Add tomato and saute for 2 minutes. Add required water, cover the pan and cook for 6 minutes. Add the eggs to this and mix again. Add coconut milk to this and once it starts boiling remove from flame. Garnish with coriander leaves. Enjoy with chapati/rice.

Mango Milkshake


Ripe mangoes – 2 – peeled, sliced and cut into small pieces

Milk – 2 cups (kept in freezer for 2 hours)

Sugar -3 teaspoons


Blend all ingredients together in a blender till smooth.  Serve cold.

Fish Masala

Tilapia fish fillet – 1 pound – cut into small rectangular pieces

Tomato – medium – 4 to 5 – sliced

Yogurt – 1/3 cup

Fish masala powder – 3 spoons

Turmeric – 1/4 spoon

Coriander powder – 1 spoon

Ginger paste – 1/2 spoon

Garlic paste – 1/2 spoon

Green chilli – 1 – slit lengthwise

Coriander leaves – to garnish

Oil – 5 spoons

To Marinate:

Red chilli powder – 1/2 spoon

Turmeric powder – 1/4 spoon

Coriander powder – 1/2 spoon

Salt – as needed

Oil – 1/2 spoon


Marinate the fish with the masala, salt and oil for 30 mins. Heat a pan, grease the pan with 3 spoons of oil and fry the fish in medium-low flame, till its cooked well. Remove from flame before it gets crispy. In another wide pan, heat 2 spoons of oil. Add ginger and garlic paste and saute till its slightly brown. Add tomatoes and remaining masala and saute for 5-8 minutes or till the oil separates. Add required salt and mix well. Lower the flame and add yogurt. Mix it well and add the fried fish pieces to it. Mix it without breaking the fish pieces and wait for couple of minutes. Remove from flame and garnish with coriander leaves.

Creamy Pasta (indianized)


Elbow pasta – 1.5 cups

Boneless Chicken – 1 cup – cut into small pieces

Tomato – medium sized – 2 – Sliced

Green pepper/capsicum – 1 – Sliced into 2 inch long pieces

Creamy alfredo sauce – 1 to 1.5 cups

Olive oil – 4 spoons

Crushed red pepper – 1 spoon

Black pepper – 1/4 spoon

Salt – a little

Parmesan cheese – to garnish


Marinate chicken with a little salt and black pepper powder for few mins. Meanwhile boil 5 cups of water and add pasta in it. Cook on slow flame stirring occasionally. Once pasta is cooked well and remove from flame. Drain pasta and keep it aside. In a pan add 2 spoons of olive oil. Add tomato and green pepper and saute for few mins. Remove it from pan and keep aside. Add 2 spoons of olive oil in the pan  and add the marinated chicken to it. Fry for 3 mins and add a little water. Cover and cook or 15-20 mins. Remove the lid keep on high flame till till water evaporates completely. Lower the flame and add the sauteed tomato and green pepper to it and mix well. Add the pasta and crushed red pepper. Mix well and add creamy alfredo sauce. Stir for a few minutes till the sauce is mixed well. Remove from flame and serve hot. Garnish with grated parmesan cheese.

Kozhukkatta – Modak

Rice flour – 1 cup (fine flour)

Water – 2 to 3 cups

Salt – a pinch

Grated coconut – 1.5 cup

Jaggery – grated – 3/4 cup

Ghee – 1 spoon

Cardamom powder – 1/2 spoon


Heat 1 cup water in a pan and add jaggery to it. Mix well and wait till jaggery melts completely and the mixture becomes thick and sticky. Add the grated coconut, ghee and cardamon powder and mix well. In another pan boil 2 cups of water and add a pinch of salt. Once water starts boiling add the rice flour and mix well. Make sure that there are no lumps. Remove from fire and wait for it to cool a little. Grease hands with oil and make small balls of the dough. Make a hole on the ball and spread the dough around it evenly and make space for the filling. Add 2 spoons of filling and bring together the sides of the covering and close it completely.  Even out the surface. Steam the filled up balls on a steamer for 10 -12 mins.

Mixed Vegetable Korma


Set 1:
Onion – cut into square pieces – 1/2 cup
Ginger – cut into tiny pieces – 1 spoon (can use paste instead)
Garlic – cut into tiny pieces – 1 spoon (can use paste instead)
Green chillies – slit lengthwise – 3 or 4

Set 2:
Potato – Cut into squares – 1/2 cup
Carrot – cut into small pieces – 1/4 cup
Green peas – 1/4 cup
Beans – cut into 1 inch long pieces – 1/4 cup
Cauliflower – small pieces – 1/2 cup
Salt – to taste

1. Oil – 4/5 spoons
2. Turmeric powder – 1/4 spoon
3. Garam masala – 1/2 spoon
4. Black pepper powder – 1/4 spoon
5. Coconut milk – 1/4 cup
6. Coriander leaves – to garnish


Heat oil and add Set 1 ingredients. Saute for 5 mins and then add black pepper powder and turmeric powder. Mix well and add Set 2 ingredients. Saute for another 2 to 3 mins. Then add enough water to cover the vegetables. Cover and cook for 15 mins (till vegetables are cooked well). Add garam masala and mix well. Add the coconut milk and wait till it starts boiling.
Add coriander leaves and remove from flame. Serve hot with chapati/rice.