Monday, December 28, 2015

Mutton Korma/Kuruma

This is a mild spice curry,you can spice it up by adding couple of green chilies. You can also add potatoes to this recipe.

Note:If you are adding potatoes, add it after 6 whistles ,close the pressure cooker,2 more whistles,switch off.(Please make sure the pressure goes down before opening the pressure cooker)

Variation:You can use chicken instead of mutton (no need to cook in a pressure         cooker),also vegetable korma(carrot,beans,peas,potato and cauliflower)


Mutton-1 pound
onion- 1 (medium size) finely chopped
garlic cloves-2 finely chopped
tomato-1 (small size)finely chopped
cinnamon -1 stick
bay leaf-2
turmeric powder-1/4 tsp
chilli powder-1 1/2tsp
coriander powder-1 tsp

For coconut milk
coconut grated-1/4 cup
saunf or fennel seeds-1/2 tsp

  • Heat oil in a pressure cooker , add cinnamon,cloves,elachi and bay leaf
  • Add onion,garlic and saute for around 4 mins
  • Add tomato & salt and saute for 3 mins
  • Add turmeric ,chilli,coriander powder and mix well.
  • Add mutton and mix well
  • Add water (1 1/2 cup),check salt and close the pressure cooker
  • Let it cook for 8 whistle, in the meantime make coconut milk
  • In a mixie add coconut &saunf and make thick coconut milk
  • Once the pressure goes down in the cooker, open the cooker and add the coconut milk
  • Cook for couple of minutes 
  • Ganish with coriander leaves and switch off
  • Serve it with rice,dosa,idli,appam,poratta,roti.....

Sunday, December 27, 2015


Appam is a popular food in kerala .It's made with rice,cooked rice ,urad dhal and coconut.These are made with Appachatti and are usually bowl shaped. I do have appachatti but my stove has coils,so i make it with non stick pan.


Raw rice - 1 cup
idli rice-1/8 cup
urad dhal -1 tsp
cooked rice- a handful
coconut-grated 1 cup
baking soda-1/8 tsp

  • Rinse & Soak raw rice,idli rice,urad dhal for about 3 hours.
  • Grind it in a mixie or blender with coconut ,cooked rice and water (add little by little)
  • You can also use coconut water instead of water.
  • Don't overgrind,when you rub the batter it should have slight grainy texture.
  • Keep side the batter overnight for fermentation
  • 5 minutes before making appam add  salt and baking soda.
  • Batter should not be too thick or thin.
  • Heat the pan and rub it with oil or spray evenly.
  • Pour the batter using deep ladle in center of the pan and rotate the pan so it spreads evenly.
  • Cover the pan with lid and cook it until its done and the base is light golden color.
  • Serve hot with coconut chutney,sweetened coconut milk,mutton or chicken kurma,kadala curry......

Wednesday, December 9, 2015

Baby potato fry

This is my brother's favorite side dish for chapathi. I usually serve it with chapathi, but it can be served with sambar or dhal rice too.


Baby potatoes-1 1/2 pounds
cumin seeds-1 tsp
ginger garlic paste-1 tsp
turmeric powder- 1/4 tsp
red chilli powder-2 tsp

  • Boil the potatoes ,peel and keep aside
  • Heat oil in a non stick pan , add cumin seeds,then add potatoes & ginger garlic paste 
  • Keep turning the potatoes so its evenly roasted
  • When the potatoes are golden brown add turmeric powder
  • Saute for a minute
  • Atlast add chilli powder and salt accordingly
  • Mix it and switch off the flame