Kerala Prawns Biriyani(Malabar Style)



Biriyani rice – 5 cup
Prawns – 1 kg
Onion – 5 cup (thinly sliced)
Ginger garlic paste – 5 tbsp
Green chilli -11(crushed)
Turmeric powder – 1/2 tsp+1/4 tsp
Chilli powder – 2 tsp + 1 tsp
Garam masala powder – 2 tsp
Pepper powder – 1/2 tsp Continue reading →

Papaya Curry/Raw Pappaya Curry



Raw papaya (chopped)-2 1/2 cup
Toor dal- 1/3 cup
Turmeric powder – 1/2 tsp
Chilli powder – 1 tbsp
Asafoetida – a pinch
Tamarind –  small gooseberry size 
Tomato- 1(small)
Garlic chopped – 2 tsp
Curry leaves – few
Dried red chillies – 3
Mustard seeds – 1/2 tsp-
Coconut oil – 2 tbsp
salt to taste


Pressure cook toor dal for 3 whistle.

Add chopped papaya,turmeric powder,chilli powder, asafoetida and salt into the cooked toor dal .

Add  3/4 cup of water and cook for 2 whistle.Meanwhile soak the tamarind in half cup of water .

When the pressure released  add the tamarind water ,chopped tomatoes along with 1/2 cup of water.

when it boiled keep aside.

Heat oil in another pan add mustard seeds.

When the mustard splutter and dried red chillies and curry leaves.

After that add chopped garlic.

when it turned into red colour turn off the stove and it into the curry and mix well.

Now the Raw papaya curry is ready to serve.

It goes well with Rice. 

Simple Bottle Gourd Curry without coconut milk (chiranga/churakka olan)


Ingredients :

Bottle gourd – 1 1/2 cup (chopped)
Green chillies – 3 (slit)
Shallot – 6,7 (chopped)
Curry leaves – few
Salt – to taste


  • Cook bottle gourd with green chilli and salt with 1 cup of water.(other wise you can pressure cook by adding 1/2 cup of water)
  • Heat oil in a kadai season with shallot and curry leaves.
  • When shallots change its color add the cooked bottle gourd curry and let it boil.
  • After it boiled turn off the flame.
  • Serve with cooked rice and curd.

Kerala Parotta / paratha



All purpose flour – 1 cup
Egg – 1
Milk –  ½ cup
sugar – ½ tsp
Salt  – To taste
Oil – As required


  • Whisk egg ,milk,sugar and salt.
  • In a bowl add all purpose flour and add the liquid and knead the dough very well.
  • And make a soft dough.
  • Cover the dough with plastic wrap and rest this dough for 1 hour.
  • After one hour make equal size balls and let it rest for 5-10 minute.
  • After 5 minute ,apply oil in your  hand and  Roll each dough ball out as thin as you can with your palm.
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  • Apply oil or ghee and twist and coin them into one ball.
  • After all balls are done let it rest for 5 minute.
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  • And again roll the dough with the help of the hand  and place the paratha/porotta  on the hot griddle and cook .
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  • When few parottas are done keep them on a flat surface and tap from both sides.
  • It will help to separate the layers.
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  • All done… Have it with your favorite side dish.


  1. You can use water instead of milk.
  2. If you are vegetarian you can make it with water ,salt,sugar and all purpose flour.
  3. The more you rest the dough ,it will be easier to roll.



Long Beans Stir Fry /Payar Mezhukkupuratti



Long beans – 2 cup (cut into 2 inch piece)
Green chillies – 4
Mustard seeds – 1/2 tsp
Salt to taste
Shallot – 5 (chopped)
Curry leaves – a sp


  • Cook long beans with salt ,green chillies and little water.
  • When the long beans cooked well remove from flame.
  • Heat oil in a kadai add mustard seeds.
  • When it splutter add shallots and curry leaves.
  • Saute till shallot change its color.
  • Now add cooked long beans and saute for 2 minute.

Cheera Thalichathu / Palak Thalichathu Recipe





Cheera/Spinach – 2 Cup (Chopped)
Shallots – 4
Green Chilli – 3
Dried Red Chilli – 1
Mustard Seeds – 1/4 Tsp
Rice Soup/Kanji vellam or water – 1 1/2 Cup
Coconut Oil – As required

  • Crush green chillies and shallots together.
  • Chop cheera/Spinach and keep aside.
  • In a vessel heat coconut oil and splutter mustard seeds.
  • Add roughly chopped dried red chilli.
  • Now add the chopped cheera/spinach and saute.
  • After that pour rice soup/kanji vellam and close the lid.
  • Once they cooked well turn off the flame.
  • Serve cheera thalichathu with rice.



Netholi Avial


Netholi avial



Netholi / Anchovies – 500 gm (cleaned )
Coconut – 1 cup
Shallot – 4
Garlic – 2 pods
Green chillies  – 2
Turmeric powder – 1/2 Tsp
Red chilli Powder – 1 Tsp
Tamarind – Gooseberry size
Coconut oil – 2 Tsp
Curry Leaves – Few
Water – 1/4 Cup
Salt to taste


  • Sock the tamarind in 1/4 cup water.
  • Grind coconut, Garlic, Shallot and green chillies coarsely.
  • Add tamarind juice, salt,turmeric powder, chilli powder in a kadai and bring them to  boil.
  • Add Netholi/Anchovies and cook well.
  • Once the water is evaporated from that add the coconut mixture and give it a gentle stir without breaking the fish.
  • Now turn off the flame and add coconut oil and curry leaves.
  • Your netholi avial is ready to serve with rice.


Simple Veg Biriyani in cooker (Palakkad Biriyani)

palakkad biriyani


Biriyani rice: 2 cup
Onion : 2(thinly sliced)Shallot : 10Ginger garlic paste : 1 tbsptomato : 1Ghee : 3 tbsp
Mint, coriander leaves, curry leaves : few
salt : to taste
Vegetables : 2 cup(preferably carrot,beans,green peas ,soy bean etc)
Cinnamon : 1 inch
Cardamom : 2
Fennel seeds : 1 tsp
Cloves : 2
Green chillies : 2,3
Red chillipowder : 1 tsp
Coriander powder : 1 tsp
Turmeric powder : 1/4 tsp
Garam masala powder : 1 tsp
Water : 3 1/2 cup


  • Wash the rice drain and keep aside.
  • Crush the shallot.
  • Heat ghee in the pressure cooker.
  • Saute cardamom, cinnamon stick, fennel seeds, cloves for a minute.
  • Add crushed shallot,ginger garlic paste into the ghee.
  • When nice aroma comes out add sliced onion ,mint,coriander leaves curry leaves,green chillies.
  • Fry till the color changes into golden.
  • Add tomato into it and saute for a while.
  • Then add turmeric powder, chilli powder, coriander powder, garam masala etc.
  • now add the vegetables and saute for 3 min
  • Add water into it ,when it boils add salt and rice, mix well.
  • Close the lid cook the rice for one whistle and remove from heat.
  • Once the pressure goes off open the lid and mix well.
  • Serve the biriyani with Raitha.