Chicken Dry Roast

Who wouldn’t love their regular chicken curry to taste a little different?

Presenting… Chicken Dry Roast with a dash of pepper.

Serves: 4
Cooking Time: 20 minutes

Chicken – 0.5 kg
Chopped onions – 0.5 cup
Oil – 3-4 tbsp
Ginger-garlic paste – 0.5 tsp
Garlic paste – 1 tsp
Chilli powder – 1 tsp
Tomato paste – 3 tbsp
Chicken masala – 4 tbsp
Water – 1/4 cup (optional)
Lemon squeeze – 1 tsp
Vinegar – a few drops
Pepper powder – 1.5 tbsp
Salt – to taste

Step 1: Heat some oil in a non-stick pan. Saute the onions until translucent.

Step 2: Add in the ginger-garlic paste, garlic paste, chilli powder and tomato paste. Cook for 2 minutes.

Step 3: Stir in the chicken pieces along with the chicken masala, pepper and water. Mix well. After about 5 minutes, add in the lemon squeeze, vinegar, pepper and salt. Cook until done.


Sambaram (Spiced Buttermilk)

Sambaram is a refreshing drink served in most parts of Kerala after a meal, as it is known for aiding digestion. This spiced buttermilk is so aromatic and flavorful, it’ll keep you asking for more.

Serves: 2

Laban/Buttermilk – 1.5 cup
Water – 0.5 cup
(or Yoghurt – 1 cup; Water – 1 cup)
Grated Ginger – 1 tbsp
Green chillies – 2 (chopped)
Curry leaves – 6-8
Salt – to taste

Step 1: Blend all the ingredients.

Step 2: Strain.

Step 3: Serve cold.


When you’ve got holidays, you don’t want to go through all the trouble of making something time consuming, but you want to treat yourself AND you hope its easy. Try Falooda.

Serves: 4

Vermicelli – 0.5 cup
Basil Seeds – 4 tbsp
Milk – 1.5 cup
Rose water – 1 tbsp
Pink food coloring – 1-2 pinch
Condensed milk/Sugar – according to taste
Vanilla ice cream – 1 cup
Nuts and Mint leaves – to garnish

Step 1: Boil the vermicelli and basil seeds separately. Strain them and keep aside in different bowls.

Step 2: Blend the milk, condensed milk or sugar, rose water and pink food color.

Step 3: Add the vermicelli and basil seeds into the rose milk. Pour this mixture into glasses and serve with ice cream.

Garnish with nuts and mint leaves.


  • The rose water and food color can be substituted with Roohafza.

Egg Fried Rice

When I’m not in a mood to just make plain rice,  I make my hubby’s favorite “Fried Rice”. Its so simple, it hardly takes 10 minutes, once the rice is cooked.

Serves: 4

Basmati Rice – 2 cups
Oil – 3 tbsp
Mixed Veggies – 2 cups
Ginger-Garlic Paste – 0.5 tsp
Chopped Spring Onion -1 cup
Egg – 2
Soy Sauce – 0.5 cup (or as required)

Step 1: Wash and rinse 2 cups of basmati rice. Cook until done, and strain.

Step 2: In a large vessel, heat some oil. Add in the mixed veggies along with the ginger-garlic paste. Once the veggies soften, add the spring onion too.

Step 3: Break 2 eggs into the pan and stir it around until cooked.

Step 4: Add in the rice and soy sauce in small quantities and mix well. Adjust the soy sauce according to the color and taste you are aiming for.

Rose-milk Jelly

Rose milk is a treat loved by all. Why not make jelly out of it?

China grass or agar-agar is basically a settling agent, that can be used to give a jelly-like texture to anything you like.

Add some china grass into the rose-milk that you prepared, leave it to set in the fridge, and get set to hog.


China Grass/Agar-Agar – 10 gm
Milk – 500 ml
Condensed milk – Half of a can (200 gm)
Rose water – 2 tsp
Pink food color – a pinch

Step 1: Cut the agar agar strips and drop them into a pan. Pour water until the strips are well immersed. Let them boil on low flame until the strips melt and are completely dissolved.

Step 2: In a  blender, mix all the remaining ingredients along with the agar-agar solution.

Step 3: Pour this into a tray and refrigerate for 2 to 3 hours, or until set. Cut into pieces and serve.

Prawn and Egg Curry

Some fried prawns and chopped boiled eggs tossed into a basic tomato-onion gravy? Is it that simple? Oh yes, it really is!
Oil – 3 tbsp
Prawns – 1 cup
Fish Masala – 1 tsp + 1 tsp
Boiled eggs – 3
Ginger-Garlic paste – 0.5 tsp
Tomatoes – 2
Chopped Onions – 1 cup
Pepper – 0.5 tsp
Coriander leaves – to garnish
Salt to taste 
Step 1: Coat the prawns with 1 tsp fish masala and some salt, and fry until cooked, in a pan with minimal oil. Remove the prawns and store.
Step 2: Blend the tomatoes, onions and ginger-garlic along with 1 tsp fish masala into a fine paste.
Step 3: In the same pan, pour this blended paste. Stir and cook until almost brown. 
Step 4: Chop the boiled eggs and add it into this mixture. Cook for another minute or two. Sprinkle some pepper if you like it spicy. Add salt to taste.
Step 5: Now mix in the prawns and serve. Garnish with coriander leaves.

Kerala Moru Curry

Moru Curry. Something that you can always find for lunch at my parent’s place. 
When I was a child, I always looked forward to reaching home after school to savor the “moru”. 
It has always had an important place on the dining table of most “Keral-ites”, and always will. 


Buttermilk (Laban) – 1 litre
Ginger-Garlic Paste – 0.5 tsp
Turmeric powder – 1 tsp
Green chillies – 3
Salt – as per taste
Jeera powder – 0.5 tsp
Oil – 2 tbsp
Mustard seeds – 0.5 tsp
Curry leaves – 6-8

Step 1: In a pan, heat some oil. Drop the mustard seeds and curry leaves and watch them splutter for a minute or two.

Step 2:  Blend the buttermilk along with the ginger-garlic paste, chopped green chillies, turmeric, salt and jeera. Pour this mixture into the pan and keep stirring on low flame for about 5 minutes, until it’s done.


  • Stir continuously to prevent curdling.


Rich and Creamy Fruit Salad

“When life gives you fruits, make fruit-salad”.

When I go grocery shopping, I pick up plenty of fruits thinking I should incorporate a lot of it in my diet as they are healthy and nutritious and blah blah blah. By the end of the week, I realize I’ve hardly eaten any of it. When I have a lot of fruits in hand, and I’m not in a mood to eat them just as they are, fruit salad is my go-to option.

Mom-in-law’s super-awesome rich and creamy “Fruit Salad” recipe, that never goes wrong. I mean, seriously! Just look at it! Can it get any better? I don’t think so!


Apple – 2
Banana – 1
Plum – 2
Grapes – 1 handful
Pear – 1
Cherries – 1 handful
Dates – 3-4
Condensed milk – 1 can
Fresh Cream / Ice-cream – 0.5 cup
Cream Cheese – 2-3 tbsp (optional)
Vanilla Essence – 1 tsp

Step 1: Wash, peel, de-seed and chop all your fruits into tiny pieces. Put these into a bowl.

Step 2: Add in the cream, ice cream/custard, cheese and mix.

Step 3: Pour condensed milk and adjust the sweetness to your taste.


  • Personally, I like to refrigerate before serving, for at least an hour, as I feel it tastes better that way.
  • Add in any proportion of fruits or cream, as it doesn’t matter.

Beetroot-Potato Stir Fry

Want to include more veggies in your diet, but avoid doing so because of the way they taste? This Beetroot-Potato stir fry will surely change your mind.
Oil – 4 tbsp
Mustard – 1 tsp
Curry leaves – 6-8 
Chopped Onions – 1 handful
Beetroots – 2
Potato – 1
Turmeric – 1 tsp
Meat Masala – 1 tsp
Salt – to taste
Step 1: Chop the beets and potato (into sticks) as shown in the picture.

Step 2: In a pan, heat some oil. Drop the mustard seeds and curry leaves and watch them splutter for a minute or two.

Step 3: Add in the onions and cook until light brown.

Step 3: Now add the chopped beetroot and potato. Coat with turmeric, meat masala and salt to taste. Cover and cook. Keep stirring it in between to avoid burning.

Step 4: Let it cook for up to 30 minutes on low-flame or until done.

Bengali-style Fish Curry


Turmeric powder – 1 tsp
Salt – 1 tsp
Chilli powder – 0.5 tsp
Fish Fillet – 1 kg
Mustard Oil – 5 tbsp
Tomatoes – 2
Ginger-Garlic paste – t tsp
Chopped Onions -1 cup
Green chillies – 2
Ground Red Pepper – 0.5 tsp

Step 1:Marinate the chopped fish in some turmeric, salt and chilli powder. Heat oil in a pan, and fry the fish until almost done. Remove the fish from the pan.

Step 2: Blend the tomatoes, onions, green chilli, ground red pepper and ginger-garlic paste. Pour this mixture into the pan and heat for about 2-3 minutes.

Step 3: Now add in the fish and cook until done.