Masala French Fries


When you’re craving fries, and realize it’s junk, so decide to have kale on the side.


Potato – 2 (cut into strips)
Turmeric – a pinch
Chilli powder – a pinch
Oil – enough to fry
Salt – to taste
Chaat Masala – as per taste

Step 1: Coat the strips of potato with a pinch each of turmeric and chilli.

Step 2: Fry on low flame until done.

Step 3: Sprinkle salt and chaat masala according to taste.


Dum Ka Murgh


This long weekend, my room-mate decided to surprise us with one of her best. The amazingly flavorful “Dum Ka Murgh”, which is a delicately spiced chicken, and a dish that bursts with flavors.

Serves: 4
Cook Time: 25 minutes

For Marinade:
Yogurt – 1 cup
Salt – 1 tbsp
Chilli powder – 3 tsp
Turmeric powder – 0.5 tsp
Coriander powder – 4 tsp
Garam Masala Powder – 1.5 tsp
Ginger-Garlic Paste – 2-3 tbsp
Tomato Paste – 3 tbsp
Ketchup – 2 tbsp
Vinegar – 3 tsp
Cashew paste – 0.5 cup
Red food color – 0.5 tsp (optional)

Chicken – 1 kg
Oil – 6-7 tbsp
Whole Spices – Bay leaf (2), Cardamom pods – 4-5, Cloves – 4-5, Cinnamon stick – 1
Chopped Onion – 2 cups
Green chillies – 2-3
Chopped Mint and Coriander leaves – a handful of each
Salt – to taste


Step 1: Marinate the chicken and let it rest overnight, or for a minimum of 30 minutes.

Step 2: Heat some oil in a pan. Drop in the whole spices. After a minute, add in the onions and saute until done.

Step 3: Add in slit green chillies, mint, coriander leaves, along with the marinated chicken. Cook for 10-15 minutes.

Step 4: Adjust salt according to taste. Cook until done.

The curry is best served with Jeera Rice, basically rice flavored with cumin and garam masala.



Jeera Rice

A simple and quick twist to a daily staple, white rice. Jeera rice or Zeera rice is an Indian dish, consisting of rice and cumin seeds, with the added flavor of garam masala.

Serves: 4
Cook Time: 5-10 mins

Cooked Rice – 2 cups (dry measurement)
Oil – 6 tbsp
Chopped Onions – 2 cups
Green chillies – 2-3
Jeera (Cumin) – 4-5 tbsp
Garam Masala – 2 tbsp
Salt – according to taste
Coriander leaves – to garnish

Step 1: Heat some oil in a pan. Add in onions, green chillies and jeera. Saute until onions start browning.

Step 2: Toss in some garam masala and cook for 1-2 mins.

Step 3: Mix well with cooked rice. Adjust salt according to taste. Garnish with coriander leaves.


Masala Oats

Over the past few decades, oats has become a very popular “health food”. We commonly have it as porridge, and these days many of us even go for “overnight oats” or instant masala oats, which are often purchased from stores and prepared within minutes at home. Why store-bought ones when the same can be made at home, “INSTANT”-ly.

Serves: 2
Cook Time: 5 mins

Oil – 2 tbsp
Onion – 1 (finely chopped)
Tomato Paste – 2 tbsp
Ginger-Garlic paste – 1 tbsp
Turmeric – 1-2 pinch
Chilli powder – 1 tsp
Coriander powder – 0.5 tsp
Jeera powder – 1 tsp
Frozen Veggies – 2 handful
Oats – 1 cup (dry)
Water – 2 cup
Salt – as per taste
Lime – 1


Step 1: Heat some oil in a pan. Saute chopped onions until translucent.

Step 2: Add in the tomato paste and ginger-garlic paste and cook until it loses its raw flavor.

Step 3: Toss it the veggies along with the spices. Stir them for about 1-2 mins.

Step 4: Add in oats and water and cook until done. Adjust salt according to taste. Squeeze in lime for added flavor.



Enjoy this quick breakfast with a hot cup of tea. 🙂

Kale Chips

Kale is considered as one of the world’s most nutritious foods. For people like me who are big-time snack-ers, kale chips would be a great way to incorporate more nutrition into our diet.

This recipe is super quick and easy.

All you need is kale, salt, pepper, garlic, a few drops of oil, and 3-4 mins in a microwave.

Serves: 1
Cook Time: 5 mins

Chopped Kale – 2 handfuls
Oil – 3-4 drops
Salt – as per taste
Garlic powder – a pinch or two
Pepper – as per taste

Step 1: Grab 2 handfuls of washed and chopped kale. Make sure to get rid of the stems.



Step 2: Microwave for a minute to get rid of all the water.


Step 3: Now sprinkle some salt, garlic powder, pepper and a few drops of oil. Mix well. Microwave on high for about 3 minutes or until nice and crisp.


Enjoy as finger food, during a movie, or as an all-day snack.


Spicy Chicken Curry

This is a super easy and super quick recipe, and my go-to recipe when I’m short of time, that is most of the time.

The reason I love it so much is because, the moment you open the lid, it’s sort of a fragrant-outburst of spices and coconut oil. The creaminess of this dish, without adding cream, is ethereal. This is definitely something you’ll make very often, once you give it a try.




Chicken – 1000 gm
Yogurt – 1 cup
Turmeric – 0.5 tsp
Kashmiri Chilli powder – 2 tbsp
Coconut oil – 4 tbsp
Onion (chopped) – 1
Ginger-Garlic paste – 1 tbsp
Cardamom pods- 2
Cinnamon stick – 1
Bsy leaf – 1
Chicken Masala – 2-3 tbsp
Milk – 0.5 cup
Salt – as per taste

Step 1: Marinate the chicken pieces in yogurt, turmeric powder, chilli powder and a pinch of salt.

Step 2: Heat oil in a pan. Saute chopped onions until slightly brown. Now add in the cardamom pods, cinnamon stick and bay leaf, along with some ginger-garlic paste.

Step 3: Toss in the marinated chicken along with some chicken masala powder and milk. Add salt according to taste. Cook until done.


Enjoy with steamed rice. 🙂

Pazham Pori (Banana Fritters)

One of my all-time favorite snacks is Pazham Pori. It’s kind of a “Mallu thing” 😀

Super easy to make. All you need is a basic flour batter, salt and sugar, a little bit of turmeric for the color, and of course, bananas.


Ripe Plantains – 2
All purpose flour – 1 cup
Sugar – as per taste
Salt – a pinch
Turmeric – a pinch
Water – as required
Oil – 0.5 cup

Step 1: Prepare a nice and thick batter using, flour, water, sugar, salt and turmeric.

Step 2: Slit the bananas through the middle and cut into halves if required.

Step 3: Immerse in the batter.

Step 4: Heat the oil in a pan, and fry both sides until done.


Enjoy with a steaming hot cup of tea. 🙂




DSC00849 - Copy

Sambhar is a popular South-Indian dish, that is irresistibly aromatic, and can be enjoyed with idlis, dosas, or even a simple bowl of steamed rice.

The fact that it is highly nutritious and can be made so easily and quickly is an added plus point.

Serves: 4-5

(You can add your choice of veggies.
Add or skip from the list according to taste)

Eggplant – 1
Ladyfinger – 3-4
Pumpkin – small 3-4 inch piece
Snake Gourd (Vellarikya) – small 3-4 inch piece
White Gourd (Kumbalangya) – small 3-4 inch inch
Potato – 1
Carrot -1

Dal – 1/4 cup
Onion – 1 (finely chopped)
Garlic – 1 whole (finely chopped)
Water – as required
Salt – as per taste

Coriander powder – 2 tbsp
Chilli powder – 1 tbsp
Tamarind – 1 inch piece (Soaked in 1/4 cup warm water)
Fenugreek powder – 1 pinch
Sambhar powder – 2 tbsp
Asafoetida – 1 pinch

For tempering:
Coconut oil – 2 tbsp
Mustard – 1/2 tsp
Fenugreek seeds – a punch
Shallots – 3-4
Curry leaves – 8-10

(Note: Soak dal overnight. Wash and use)

Step 1: Chop all the veggies. Add them to a pressure cooker. Add in the dal. Pour water, just enough to immerse all the veggies. Cook for 3 whistles. Turn off flame. Adjust salt according to taste.

Step 2: Stir in the masala powders and tamarind. Adjust water according to required consistency.

Step 3: For tempering: Heat some oil. Splutter mustard seeds, fenugreek seeds and curry leaves. Saute shallots until golden brown. Tip into the sambhar pot. Mix well.


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. 🙂

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:  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.