Curried Coconut Chicken


Appam with curried coconut chicken is one of the most loved Keralite breakfasts.

It is soooo ‘basic’, yet, so savory and appetizing.

(Click here for the recipe of Appam)


Chicken – 1 kg
Coconut Oil – 6-8 tbsp
Chopped onions – 2 cups
Garlic – 1 whole (chopped/crushed)
Ginger – 2 inch (chopped/crushed)
Green chilli – 4-6
Cumin – 1 pinch
Turmeric powder – 3/4 tsp
Coriander powder – 2 tsp
Potato – 1 (cut into cubes)
Garam masala – 2 tsp
Pepper – 3 tsp
Water – 1/4 cup

Towards the end:
Coconut Milk = Warm water (1.5 cup) + Coconut milk powder (5 tbsp)
Crushed spices – fennel (1 tsp), star anise (2) and cardamom (3-4) //(optional)
Pepper & Lime – to adjust spice & taste
Salt – according to taste


Step 1: Heat some oil in a pan. Saute onions, ginger and garlic until translucent.

Step 2: Add in chopped green chillies, potatoes and the masala powders. Cook for about 2 minutes.

Step 3: Toss in the chicken pieces along with some water and cook until almost done.

Step 4: Now, mix in the coconut milk and fragrant crushed spices. Adjust salt, pepper and lime according to taste. Cook until done. πŸ™‚


Spiced Tapioca with Fish curry (Kappayum Meenum)

Back home in Kerala, Tapioca or Kappa is one of the most loved snacks. In the olden days, it used to be grown in most homes.

My Mom-in-law says that Tapioca along with sardines, makes for a complete meal. It houses all the nutrition we need.

The spiced version of it, is best enjoyed with fish curry.

(Click here for recipe of Malabar Fish Curry – Red & Spicy Kerala Fish Curry)

(Click here for the recipe of White tapioca with Tangy Chutney)

Serves: 4

Tapioca – 2
Turmeric powder – 1/2 tsp
Cumin powder – 1 pinch
Garlic – 5 cloves (crushed)
Green chillies – 2-4 (crushed)
Fresh grated Coconut – 1-2 handful
Coconut oil – 2 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – 6-8
Shallots – 4-5 (finely chopped)


Step 1:Β  Peel/Chop off the skin of the tapioca. Chop into fine pieces. Immerse in water. Boil until done. Turn off the flame. Drain the water.


Step 2: Once cooked, add turmeric, crushed garlic, green chillies, coconut and cumin. Season with salt. Mix well, while trying to mash the tapioca/kappa. Keep covered for the flavors to infuse well.

Step 3: For the tempering, heat some oil. Splutter mustard seeds and curry leaves. Saute shallots until golden brown. Add to the spiced tapioca/kappa.


Enjoy with some spicy fish curry.




Quick Shahi Tukda

This afternoon, after lunch, I was craving for some Shahi Tukda, and then I sat and looked at random pictures on Google, and that made the craving soooo strong, I wanted some immediately.

But to make the rabdi, it takes a lot of time, and I didn’t want to work so long for it. I’ve used brown bread, pan-fried instead of deep-fry, condensed milk instead of rabdi and reduced the amount of sugar used.

So here’s presenting a super quick Shahi Tukda, with some slight modifications to make it as healthy, tasty, and as quickly as possible.


Serves: 3-4

Brown bread – 3 slicesΒ  (Crumbs removed andΒ  the slices cut into cubes)
Ghee – 2 tbsp
Water – 1/2 cup
Sugar – 1/4 cup
Rose water – 1 tsp
Condensed milk – 4-5 tbsp
Saffron – 1-2 pinch
Pistachios – 4-5

Step 1: In a non-stick pan, heat some ghee, and pan-fry the bread until crisp.

Step 2: Prepare some sugar syrup, by boiling the water and sugar until slightly thick. Add rose water when done.

Step 3: Soak the cubes of bread in the sugar syrup. Transfer to a plate.

Step 4: Top with condensed milk, nuts and saffron.

Enjoy hot or cold, however you like it! πŸ™‚



Methi/Fenugreek Chicken

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I happened to read a lotttt, about the benefits of fenugreek, especially about how it helps slow down the rate of sugar and carbohydrate absorption into blood, thereby being of service to people like me who gorge on carbs and desserts 24*7.

Chicken being one of our lunching-regulars, I thought of the ‘chicken + methi’ duo.

The combination of ‘methi’ and chicken is absolutely exquisite, resulting in a beautiful unique flavor, very different when compared to the other varieties you may have tried.

This recipe is an adaptation of the recipe by VahChef, and its so simple, this dish is going to be one of the most loved at your place.


Chicken – 1 kg
Coconut Oil – 5 tbsp
Cumin seeds – 1 tbsp
Chopped Onion – 1 cup
Ginger-Garlic Paste – 1 tbsp (heaped)
Turmeric – 1 tsp
Tomato – 1 (finely chopped)
Green chillies – 4 (finely chopped)
Yoghurt – 3/4 cup
Water – as required
Kasoori Methi (Dry Fenugreek leaves) – 7-8 tbsp
Chilli powder – 3 tsp
Cumin powder – 2 tsp
Coriander powder – 4 tsp
Pepper – 2-3 tsp
Garam masala – 2-3 tbsp //depending on the amount of water/gravy
Salt – according to taste
Dill leaves – 2 handful (finely chopped) //reserve some for garnish
Vinegar – 1 tsp

Step 1: In a large non-stick cooking pot, heat some oil. Splutter the cumin seeds.

Step 2: Toss in the onions and saute until translucent. Add ginger-garlic paste, turmeric, chopped tomatoes and green chillies. Cover and cook for 5 minutes.

Step 3: Mix in 3/4 cup yoghurt + 1/4 cup water, along with the methi, dill leaves, chicken, and all the remaining spices. Add some pepper if you would like it spicy.

Step 4: A few drops of vinegar could be added to give it a nice and tangy punch. Add salt according to taste. Cook until done. πŸ™‚

Tuna-Potato Cutlets


Cutlets make a classic Indian snack. Mom used to make them when I was in school and I remember finishing all of it in one go. I absolutely love tuna and adding potato to it just takes it to another level.

(Makes around 20 cutlets)

Tuna – 2 cans
Potato – 2
Chopped Onions – 3 cups
Ginger-Garlic Paste – 2 tbsp
Red Chilli powder – 1-2 tbsp
Cumin powder – 1 tbsp
Cloves – 4-5 (crushed)
Salt – according to taste
Oil – 4 tbsp + 1/2 cup
Beaten eggs – 2
Bread crumbs powder – enough to coat the cutlets

Step 1: Boil, peel and mash the potato.

Step 2: In a non-stick pan, heat some oil (4 tbsp ). Toss in the onions and saute until translucent. Mix in the ginger-garlic paste, tuna, and all the spices. Add salt according to taste. Heat until the flavors infuse well.

Step 3: Form balls and flatten them to make the desired shape.

Step 4: Dip each one in the egg mixture and then coat well with breadcrumbs.

Step 5: Pan-fry them until done.

Enjoy with some ketchup or your favorite dip. πŸ™‚



Rice Gruel with Red Gram and Green (UnRipe) Banana


This post is a throwback to our simple meal, with which we ended 2015.

Rice gruel, or kanji is a favorite for most people. It is best enjoyedΒ  with just pickle, moru, pappad, and some red/green gram.

This recipe uses red gram, paired with some UN-ripe green bananas.

Rice Gruel/Kanji Ingredients:
Serves: 4

Rice – 2 cups
Water – 8 cups

Prepare rice as usual. Do not drain the water from it. Ready. πŸ™‚

Red gram with Green unripe banana –Β  Ingredients:
Serves: 4

Green Unripe Banana – 2
Red gram – 1 cup
Oil – 2 tbsp
Shallots – 4-5
Mustard seeds – 1/2 tsp
Curry leaves – a handful
Green chilli – 2 (finely chopped)
Garlic – 1 whole (crushed)
Turmeric powder – 1 pinch
Cumin powder – 1 pinch
Grated coconut – 1/4 cup
Salt – according to taste

Step 1: Soak the red-gram over-night.

Step 2: Chop/Peel/’Shave’ off the banana skin leaving most of the fibrous portionΒ  on the banana.Β  Finely chop into cubes. Soak in water and wash before use.

Step 3: In a pressure cooker, to 1 cup red gram, add the chopped banana, about 3-4 cups water, and cook for about 3 whistles. Turn off the flame.

Step 4: Add the coconut, turmeric, cumin, and garlic into the pressure cooker, so that it gives a steamed effect to the coconut. Add salt according to taste.

Step 5: Tempering: Heat some oil. Splutter the mustard seeds. Add in curry leaves, green chillies and shallots and saute until the onions turn translucent. Add this to the pressure cooked red-gram-banana mixture.


Enjoy your kanji with this simple red-gram preparation, some pickle, moru and pappad. πŸ™‚