METHOD :

CHICKEN IN SCRAMBLED EGG GRAVY

HOW TO COOK CHICKEN IN SCRAMBLED EGG GRAVY

INGREDIENTS :

To Grind :

To Garnish :

METHOD :

• Heat Oil in a pan on a medium flame, Splutter Fennel Seeds and Curry Leaves.
• Add finely chopped Onions and Green Chillies.
• Saute them until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder to the above and fry for a while on a very low flame.
• Add finely chopped Tomatoes and saute it until tomatoes are well cooked and oil separates from the masala.
• Add Chicken Pieces and give a quick stir.
• Sprinkle some water, if required.
• Cover and cook until the Chicken Pieces are done.
• Grind Coconut with Garlic Cloves into very fine & thick paste.
• Add this to the Masala along with Salt and mix well.
• Allow it to boil on a very low flame for few minutes or until the raw flavour goes.
• Beat the Eggs slightly and pour them into the masala.
• Scramble the Eggs in the masala stirring it continuously on a very low flame for 3-5 minutes.
• Garnish the gravy with chopped Coriander Leaves.
• Serve Chicken in Scrambled Egg Gravy Hot along with Parotta/Roti Canai or Chapatis.

NOTES :

• Do not add water while cooking Tomatoes.
• Grind the Coconut Paste with less water into a fine and thick paste.
• Slow cooking the masala on a very low flame enhances the flavour.
• When eggs are added into the masala it tends to give out some water.
• If preferred can add more eggs.
• Make sure it's scrambled finely on a low flame for 3-5 minutes.
• This is to ensure that any water in the masala is well absorbed and there is no raw flavour of the egg in the Gravy.
• This Gravy can be cooked without Chicken too.
• Adjust the amount of spices to your preference.
• Serve Chicken in Scrambled Egg Gravy hot and reheating wouldn't be a good idea.  
• So prepare what's necessary for a serving.

PAROTTA

• The first being the resting periods between Kneading, Shaping and Rolling.
• Next - Moisture the dough by smearing oil over the shaped dough balls instead of adding oil while kneading the dough. 
• Then comes the perfect shaping technique, which yields flaky Parottas.
  

PAROTTA WITH EGG AND CHICKEN GRAVY

HOW TO MAKE PAROTTA / ROTI CANAI

PAROTTA / ROTI CANAI

INGREDIENTS:

For Parotta/Roti Canai:

METHOD:

For the Dough:

• Mix Sugar, Salt and Water in a cup until sugar and salt are well dissolved.
• Sift the All-purpose Flour once.
• Take the flour in a large bowl.
• Make a well in the middle and pour in the Salt-Sugar mixture.
• Stir well and keep it covered for 15 minutes.
• After 15 minutes, knead the mix into a pliable dough.
• Leave it aside for 10 -15 minutes.
• Grease your hands with few teaspoons of oil and knead the dough  for 8-10 minutes.
• Adding oil at this will reduce the stickiness of the dough and easier to knead.
• After 10 minutes divide the dough into equal parts and roll them up into a ball.
• Rub oil generously over the dough balls, cover them with clean and wet kitchen towel and leave it aside for 30 minutes.
• Grease your work surface with oil.
• Take a dough ball on the work surface, gently press it with your palm and flatten them.
• Roll the dough until it turns into a thin sheet, make sure not to tear the dough.
• Use some oil to roll the dough.
• Slowly remove the thin dough sheet with your hands and gently pull on the edges.
• If the dough is in perfect consistency then it wouldn't tear much.
• Stretch the sheet from all direction (without tearing) until it becomes thinner and thinner.
• Smear some oil over the stretched sheet with your hands or using a brush.
• Gently lift the rolled sheet and fold them into pleats until they are folded into a long strip.
• From one end coil the folded strips around itself into a spiral.
• Tuck in the loose ends.
• Again smear oil over the coiled dough and leave it aside for 10 minutes. 
   

  For Parotta/Roti Canai:
  

• Meanwhile, heat the griddle in high flame.
• Roll the coiled dough with a rolling pin or just by gently pressing them with your palm to make a perfect round shape.
• Place the rolled Parottas on the hot griddle and cook one side.
• Lower the flame slightly and turn the parotta once and cook on the other side.
• Drizzle some oil over the parottas while they are cooking.
• Wait until small golden spots start to pop around.
• Once cooked they will be crisp on the outside.
• Follow the suit for rest of the parottas and keep them stacked.
• Once done slightly crush the stack with both your hands.
• This is to ensure that the layers are separated and the parotta is flaky.

NOTES:

• Use more water if necessary, while kneading the dough.
• Can substitute half the quantity of water with milk, if you prefer a rich texture.
• Adding sugar is truly optional.
• Use oil to roll the dough instead of flour.
• While rolling the dough balls, it should stretch easily. Few small tears are fine.
• If you mess up with the dough while rolling, roll the dough again and leave it aside for 5- 10 minutes before starting over again.
• It's equally important to grease the dough balls and leave them aside for at least 10 -15 minutes at every stage.

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

INGREDIENTS :

METHOD :

• Take butter in a large bowl, beat it for 1 minute on medium speed using a hand mixer or stand mixer with paddle attachment until it turns soft and creamy.
• Add Brown Sugar, Sugar and beat it again in medium speed until fluffy.
• Add in the Egg and the Vanilla Extract and beat it again until all the ingredients are well combined.
• In a separate bowl, sieve All-purpose Flour and Corn Starch along Baking Soda and Salt once.
• Gradually add the flour mix into the above Butter mix in low speed until well combined.
• The cookie dough will be thick.
• Mix the Semi-Sweet Chocolate Chips to the dough until they are evenly disbursed.
• Cover the dough in a plastic wrap and chill for at least 1 hour.
• Remove the cookie dough from the refrigerator and allow it to sit at room temperature for 10 -15 minutes.
• Preheat the Oven to 350℉ / 180°C.
• Line a Baking Sheet with Parchment Paper. 
• Roll the chilled dough into small balls.
• Arrange them over the Parchment Paper and bake them for 8-10 minutes.
• The cookies would be slightly golden brown in colour.
• Allow it to cool for 5-10 minutes. 
• Once cooled, store them in air tight jars.

Refreshing Mango Smoothie - - Perfect Summer Treat

"Ultimate Mango Smoothie Recipe: A Refreshing Taste of Summer"

    As the seasons change, they bring with them the sweet nostalgia of summer—a time when nature bursts into vibrant colours and enticing aromas. For me, summer is inextricably linked with mangoes, a fruit that evokes the fondest memories and flavours. Recently, I’ve been delighting in creating a variety of dishes using both raw and ripe mangoes.

Why Mangoes Are the Perfect Smoothie Fruit

    Mangoes are not just versatile; they're practically a smoothie superstar. Their soft, juicy pulp transforms effortlessly into a creamy, delicious smoothie that's both refreshing and guilt-free. Whether you're enjoying it as a quick breakfast or a light dessert, a Mango Smoothie is a perfect way to relish the taste of summer all year round.

Health Benefits of Mangoes

Mangoes are not only tasty but also packed with health benefits:

• Lowers Cholesterol: Helps maintain healthy cholesterol levels.
• Improves Digestion: Aids in smoother digestion and prevents constipation.
• Fights Heat Stroke: Hydrates and cools the body, helping to combat heat stroke.
• Alkalizes the Body: Balances the body's pH levels.
• Enhances Eyesight: Rich in Vitamin A, promoting better vision.
• Supports Immune System: Boosts immunity with its high Vitamin C content.
• Promotes Skin Health: Contributes to healthier, glowing skin.

"Discover the Perfect Mango Smoothie: A Creamy, Delicious Treat for Any Day"

Mango Smoothie Recipe

    This Mango Smoothie Recipe is not only easy to make but also incredibly delicious. Ready in just minutes, it’s a great way to enjoy mangoes’ rich flavour and health benefits.

Ingredients

• 2 ripe Mangoes
• 2 Cups Milk (or your preferred milk alternative)
• 1/4 Cup Sugar (or Honey, if you prefer)
• 1 Cup Ice Cubes

Method

1. Prepare the Mangoes: Peel the mangoes and cut them into small pieces, discarding the seed.
2. Blend: In a blender, combine mango pieces, milk, ice cubes, and sugar. Blend until smooth and creamy, ensuring the sugar is fully dissolved.
3. Serve: Pour the smoothie into glasses and enjoy chilled.

Notes & Tips

• Ice Cubes: Blending ice cubes with the mangoes ensures a chilled and thick smoothie.
• Sweeteners: Feel free to substitute sugar with honey for a natural sweetness.
• Adjust to Taste: Modify the amount of sugar or honey according to your preference.

Tips for Selecting Mangoes

• Ripeness: Choose mangoes that yield slightly to pressure. A ripe mango will have a gentle softness.
• Aroma: Some mango varieties emit a sweet, fruity aroma when ripe.
• Experience: Use your knowledge of mangoes’ colour and smell to select the best fruit.

Dive Into Deliciousness!

    Ready to treat yourself to a delightful Mango Smoothie? Give this recipe a try and experience the tropical bliss of mangoes with every sip.  Stay tuned for more exciting recipes and tips to keep your taste buds dancing all year long!

CHICKEN TIKKA

HOW TO COOK OVEN GRILLED CHICKEN TIKKA

INGREDIENTS :

Marinade 1 :

• Clean and cut the chicken into small cubes. 
• Marinate the chicken Pieces with Marinade 1 and leave it aside for 20-30 Minutes.
• In a large bowl mix all the ingredients for Marinade 2.
• Mix the Chicken Cubes into it and mix well until all the chicken pieces are well coated with the marinade.
• Now add few drops of oil to the above and mix gently.
• Soak the wooden skewers for at least 30 minutes in water.
• Leave it in the refrigerator for 3-4 hrs or overnight.
• Just before grilling, line the marinated Chicken Cubes into the skewers.
• Pre-heat the oven to 450° F/230°C.
• Place the pan at the top level in the oven, if it is browning soon remove and keep it on the middle rack.
• Allow the chicken to be grilled for about 10-15 min.
• Baste the chicken with some Oil/ Butter.
• Then flip it up and roast it again for 10-15 min.
• Check whether the chicken is cooked.  
• Remove it from the oven.
• Can serve with Onion rings, Sliced Bell Peppers, Coriander leaves with a drizzle of  Lemon Juice.
• Goes well with Green chutney.

• Grind Mint leaves, coriander leaves with 1 or 2 green chillies and a teaspoon of lemon juice.  
• Add some black salt and adjust salt as needed. Add a pinch of sugar to retain the green colour.

• For best results only use Hung curd or very thick curd.
• Make sure to drain off all excess water from the curd before adding it to the marinade.
• Boneless Chicken Bytes suits well for the recipe.  
• Can cook Lamb pieces, Paneer etc., in the same method.
• Can use a barbecue grill or tandoor oven which will give the authentic smoky flavour.
• Can use normal Chili powder too, Kashmiri Chilli Powder is less hotter and gives red colour to  the dish, even without adding food colour.
• I have not used the food colouring in this recipe.
• Sprinkle some Chaat Masala over the grille chicken pieces, if preferred. 
• Adjust the time of cooking according to your oven settings.  
•  If Chicken Tikka is prepared as an appetizer, then add few teaspoons of Gram Flour to the marinade.
• If the chicken bytes are grilled for Chicken Tikka Masala avoid adding Gram Flour, as this would entirely change the taste of the Gravy. 
• Add these wonderful Oven Grilled Chicken Tikka into a creamy & rich Gravy and convert it into tasty Chicken Tikka Masala.

TOMATO PULAO

HOW TO COOK TOMATO PULAO

INGREDIENTS :

Spices :

METHOD :

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' for a while in a very low flame.
• Add Onions and Green Chillies to the above and saute until onions turn translucent.
• Add Ginger-Garlic paste and saute until they are aromatic.
• Add Turmeric Power and Red Chilli Power to the above and fry for a while on a low flame.
• Add finely chopped Tomatoes and cook them until they are soft and oil separates from the mix.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Pour the Water and Salt and mix well.
• Allow it to boil.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
• Allow it to cool for few minutes.
• Add One tbspn of Ghee to the cooked rice and fluff them up.
• Garnish it with Mint and Coriander Leaves.
• Serve it along with Curd Raitha / Vegetable Salad.
• Goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
• Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Tomato Pulao..
•  Tomato Pulao can be served along with Dry side dishes like Tandoori Chicken or Chicken Tikka, Chicken 65, Gobi Manchurian.
• Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Tomato Pulao. 

NOTES:

• Can substitute half the amount of ghee with oil.
• Can also add some classic vegetables in Tomato Pulao Recipe.
• If the tomatoes are tangy, adjust accordingly.
• Adjust the number of green chillies and red chilli powder to your spice preference.
• Can use Basmati Rice / Jeeraka Samba (Kaima)/ any long grain rice variety for this dish.

Onam: The Festival of Harvest and Tradition in Kerala

    Onam, Kerala's iconic harvest festival, celebrates the homecoming of the legendary King Mahabali. The 10-day long festivities begin with Atham, leading up to the grand day of Thiruvonam. Steeped in rich culture and tradition, Onam is not just a festival—it’s a magnificent celebration of Kerala’s vibrant heritage.

Highlights of Onam Celebrations: A Glimpse into Kerala's Culture

      Onam is a visual and cultural treat. From Athapookalam (floral designs) that adorn homes to the thrilling Vallam Kali (snake boat races) on Kerala’s backwaters, the festival is a dynamic affair. Traditional games and cultural performances like Onakalikal, the graceful women’s dances—Kaikottikali and Thumbi Thullal, and the energetic folk performances of Kummatti Kali and Puli Kali create a festive atmosphere throughout the state. Yet, no aspect of Onam shines brighter than the grand feast, Onasadhya.

The Culinary Highlight: Onasadhya – A Grand Feast on Banana Leaves

Why Food is the Heart of Indian Festivals

     Indian festivals are synonymous with food, and Onam is no exception. Onasadhya, the sumptuous vegetarian feast served on a banana leaf, is the epitome of Kerala’s culinary heritage. It’s not only a feast for the eyes, but also a delight for the taste buds, featuring a wide array of dishes with rich flavours and textures.

The Art of Serving Sadhya

     The traditional Sadhya is a grand banquet with anywhere from 5 to 24 dishes, sometimes extending to a whopping 64 items! What makes the Onasadhya unique is its balance of all six tastes—sweet, salty, spicy, sour, bitter, and pungent—in a single meal. This perfect harmony of flavours, served in a specific order, is what makes it a standout in Kerala’s food culture.

What Makes the Onasadhya Special?

      The star of the Onasadhya is undoubtedly the Kerala Rose Matta Rice, which is complemented by a selection of starters, pickles, curries, and accompaniments. The meal concludes with a delightful array of desserts like Payasams & Pradhamans, which bring the feast to a sweet end. Finally, the meal is washed down with Sambharam(spiced buttermilk), ensuring the food is well digested.

Local Flavours, Global Appeal

     What sets Kerala’s Onasadhya apart is its use of local ingredients. Almost every dish features the region’s favourite produce—coconut, coconut oil, and coconut milk—imparting the unique flavours that make Kerala the "God’s Own Country".

Discover more culinary delights from God's Own Country - Kerala, by exploring a comprehensive recipe collection here...

The Art of Serving Sadhya: A Legacy Passed Down from My Achan 

    Sadhya, the traditional vegetarian feast of Kerala, is uniquely served on a fresh banana leaf, a practice that has been passed down for generations. The banana leaf is spread in front of the guest, with the narrow end, or naaku ela, towards the left. Every dish has a designated spot on the leaf, and it’s not just for aesthetics—it follows a specific tradition!

    I learnt this beautiful custom from my Achan (dad), who was always particular about how a Sadhya should be served. His teachings have been so strongly imprinted in my memory that I continue to follow the tradition strictly, ensuring that the banana leaf is placed with the tip end on the left, just as he did. Whether it’s a simple family meal or a grand feast, I honour this legacy every time I serve Sadhya.

The Ritual of Serving

    Left Side for Smaller Quantities and Right Side for Side Dishes of a slightly bigger quantities.  Certain items like Nurungu (snacks) and pickles are placed on the left side of the banana leaf, a deliberate choice since they are taken in smaller quantities. Moving from left to right, from smaller serving of dishes gradually to the larger side dishes which complement the main rice-based course.

A Step-by-Step Guide to Sadhya Dishes

Placement of Dishes: The Art of Sadhya Presentation  

    The serving begins from left to right, starting with a pinch of salt to awaken the taste buds, followed by a fresh Banana or Pazham Nurungu.

    Then comes the Pappadam followed by mouth-watering line-up of snacks like Sharkkara Upperi, Nendrakaya Varuthathu (Banana Chips). Moving further along the leaf, you’ll find pickles such as Kadumanga Achar (Cut Mango Pickle), Vadukapuli Naranga Achar (Wild Lemon Pickle), Inji Puli (Tamarind Ginger Curry). These tangy delights are served sparingly, as their sharp flavours balance the meal.

For more variety of Kerala Pickles, click here...

    The upper half of the banana leaf is reserved for side dishes like Pachadi, Kichadi, Thoran/Poriyal, Mezhukkupuratti/Upperi, Avial, Koottukari, Erissery, Olan, Kalan, Theeyal, Madhura Curry. These dishes are placed in an orderly manner to complement the main course.

For a wide range of Sadhya Side Dishes, explore the link...

Here’s a breakdown of the items traditionally served in a Sadhya

Nurungu / Snacks

• Sharkkara Upperi
• Nendrakaya Varuthathu (Banana Chips)
• Nendhra Pazham Puzhungiyathu (Steamed Banana)

Thodu Curry/Pickles

• Kadumanga Achar (Cut Mango Pickle)
• Vadukapuli Naranga Achar (Wild Lemon Pickle)
• Inji Puli (Tamarind Ginger Curry)

Side Dishes

• Pachadi
• Kichadi
• Thoran/Poriyal
• Mezhukkupuratti/Upperi
• Avial
• Koottukari
• Erissery
• Olan
• Kalan
• Theeyal
• Madhura Curry

Rice & Curries: The Heart of Sadhya

Kerala Rose Matta Rice - An Ubiquitious item for a Sadhya

    The lower half of the leaf is reserved for the rice, traditionally Kerala Rose Matta Rice. It is served in the centre-bottom portion of the leaf, followed by an array of delicious curries. First comes the rich and flavourful Parippu Currry, generously drizzled with Ghee. Then, the comforting Sambar, Pulissery, and Moru Curry take their turns. Rasam, a tangy and spiced soup, is served next, and the meal concludes with a cooling portion of Curd or Buttermilk, which aids digestion.

Ozhichu Curries:

• Parippu Currry
• Sambar
• Pulissery
• Moru Curry
  
• Rasam
• Curd or Buttermilk

Sweet Endings: Payasam and Pradhaman   

Payasams

• Ambalapuzha Paal Payasam
• Paalada Payasam
• Ari Payasam
• Semiya Payasam
• Vermicelli Sago Payasam
• Sago Payasam
• Apple Sago Payasam
• Carrot Payasam
• Aval Payasam
• Karikku/Elaneer Payasam
• Kasa Kasa Payasam
• Caramel Payasam
• Jackfruit & Rice Payasam

Pradhamans

• Ada Pradhaman
• Gothambu Pradhaman
• Parippu Pradhaman
• Chakka Pradhaman
• Mambazha Pradhaman
• Nendhrapazha Pradhaman
• Kadhalipazha Pradhaman
• Kadala Parippu Pradhaman

Kadumpayasams

• Aravana Payasam
• Ney Payasam
• Kavuni Arisi Payasam

For more delectable Payasam, Pradhamans & Kheer Recipes, click here...

Sambharam: The Final Drink

Sambharam - Nadan Pacha Moru

    To finish off this elaborate feast, Sambharam (spiced buttermilk) is traditionally served. It helps digest the rich meal and leaves a refreshing aftertaste. Some hosts even serve Sambharam (spiced buttermilk) as a final drink, ensuring a refreshing end to the elaborate meal. In some parts of Kerala, the water served during Sadhya is flavoured with medicinal herbs, such as Karinjali Vellam, Pathimuga Vellam, or Jeeraga Vellam, making the experience even more special.

For a detailed recipe of Sambharam, Click here... 

The Tradition of Folding the Banana Leaf: A Symbol of Satisfaction in Sadhya

    Once the meal is over, tradition dictates that the banana leaf should be closed by folding it inward, towards you. This signifies satisfaction with the meal. Folding it outward, away from you, on the other hand, is a gesture of dissatisfaction. This small, yet significant detail has been followed for generations, adding to the cultural richness of Sadhya.

Celebrating Onam with Sadhya!

    The unique arrangement and specific serving order of a Sadhya on a banana leaf make it a cultural and culinary experience like no other. Whether it’s the bold spices, the array of local vegetables, or the lavish desserts, each component of the Onasadhya is designed to please the senses while reflecting the rich food traditions of Kerala.

Happy Onam!

SM