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™‚





Broccoli, Cabbage, Fruit and Nut Salad

While scrolling through my ‘Reader’, I came across this super tempting picture of a “Bulgur Wheat Salad with Thai Mango Dressing”.

I happen to love anything with purple cabbage (also known as red cabbage), and I just couldn’t wait to try my very own version of a salad with my favorite purple cabbage in it, and with the ingredients I had in hand. πŸ˜€


Serves – 2

Purple Cabbage – 1/2 cup
Broccoli florets – 1/2 cup
Apple – 1
Raisins – 1/4 cup
Nuts – 1-2 handful
Mayonnaise – 1 tbsp
Cinnamon – 1 pinch

Step 1: Shred the purple cabbage. Finely chop the broccoli and apple.

Step 2: Cut each raisin into half, and crush the nuts into tiny its-n-bits.

Step 3: Mix it all, with some mayonnaise and a pinch of cinnamon.


Garlic Prawn Noodles

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On a busy day, or just on days when I’m too lazy, I love experimenting with pasta or noodles, just because they are too much fun to work with, and always end up tasting great πŸ™‚

A simple prawn-garlic combo, is loved by all. I’ve also added some finely chopped broccoli, so that my hubby doesn’t end up removing the chunky broccoli πŸ˜‰ πŸ˜€

Serves: 2

Cooked Spaghetti/Chinese Noodles – 2 cups
Olive Oil – 4 tbsp
Prawns – 1 cup
Broccoli Florets – 1 cup
Soy Sauce – 4-5 tbsp

Prawn Marinade:
Turmeric – 1 pinch
Chilli powder – 1 pinch
Salt – 1 pinch
Pepper corns – 1 tbsp
Garlic Powder – 1 tbsp (heaped)


Step 1: Marinate the prawn and set aside for a minimum of 30 minutes.

Step 2: In a non-stick pan, heat some oil. Stir fry the marinated prawns, until done.

Step 3: Finely chop the broccoli florets. Place in a bowl. Sprinkle some water over it, and microwave for 1 minute.

Step 4: Mix in the chopped broccoli along with the prawn. Add soy sauce. Cook for a minute.

Step 5: Toss in the cooked spaghetti/noodles. Mix well.


Tapioca with Tangy Chutney


Back home in Kerala, tapioca is one of the most loved snacks. In the olden days, it used to be grown in most homes, so they would just pluck and prepare, whenever they want. I guess it’s that love for tapioca, that my parents have. When they hear tapioca, or ‘kappa’, they just jump with joy like they’ve found their long lost love. πŸ˜›

One of the ways tapioca can be enjoyed is with a nice and tangy chutney.

Serves: 4

Tapioca – 2
Coconut oil – 3 tsp
Water – 1-2 tbsp
Shallots – 8-10
Green chilli – 3-4
Tamarind – a 1-inch piece
Salt – as per taste

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

Step 2: In the mean-time, prepare the chutney. Blend the shallots, green chilli, tamarind. Add 3 tsp coconut oil andΒ  1-2 tbsp water at the end. Add salt as per taste.

Β Dip and enjoy. πŸ˜€


(This kind of boiled tapioca is usually eaten with this chutney, but you could also have it with some spicy fish curry. I had it with both, the chutney and the fish curry. πŸ˜‰ πŸ˜€ )


Masala Khichdi

Those who follow my posts definitely know how lazy I am. Nothing excites me more than one-pot meals. πŸ˜€ πŸ˜› What could do more justice than a tempting bowl of Masala Khichdi? πŸ˜‰

A few days ago, someone posted pictures of some drool-worthy Khichdi, on a food page I follow. It looked so good. I couldn’t wait to try it for myself. πŸ˜€


Serves – 6-8

Dal (Lentils) – 1 cup //(Soak overnight)
Brown Rice – 2 cups
Ghee – 3 tbsp
Onion – 2 (chopped)
Curry leaves – 8-10
Tomato – 2
Dried red chillies – 3 (crushed)
Ginger-garlic paste – 1 tsp (heaped)
Chopped Cabbage – 1 cup
Carrot – 2 (grated)
Potato – 1 (grated)
Turmeric powder – 1 tsp (heaped)
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Garam masala – 1-2 tsp
Water – 6 cups //boiled
Salt – according to taste

Step 1: Heat some ghee in a pressure cooker. Add onions. Saute until translucent.

Step 2: Add tomatoes and curry leaves. Cook until the tomatoes lose their raw flavor.

Step 3: Add in ginger-garlic paste, masala powders and the veggies. Mix well. Sprinkle some salt.

Step 4: Add in the rice, dal and water. Close and cook for 6 whistles or 30 minutes on low flame. Turn off flame. Set aside until all the pressure leaves the cooker. Adjust salt according to taste.

Step 5: Enjoy hot with curd, pickle and pappad. πŸ™‚





Prawn Biriyani (Veggie Loaded)

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Biriyani is an all-in-one dish. One of the best options to go for, when you don’t want to prepare tons of dishes to get your daily nutrition. It has got carbs, protein AND your daily dose of veggies.

This one, is a simple and quick prawn biriyani, with lots of hidden veggies. πŸ˜€

Serves: 4-6

To cook the rice:
Rice – 1.5 cups
Cinnamon stick – 1
Cardamom pods – 6-8
Aniseed – 1
Cumin seeds – 1 tsp
Cloves – 4-5
Lime squeeze – 1 tsp
Rose water – 1 tbsp
Water – as required

Prawn Marinade:
Prawn – 1 kg
Turmeric Powder – 1 tsp
Chilli powder – 1 tsp
Salt – 0.5 tsp
Lime squeeze – 1 tbsp


Water – as required
Oil – 1 tsp + 4 tbsp
Ghee – 2 tbsp
Onions – 3 (chopped)
Curry leaves – a bunch
Ginger-Garlic paste – 1 tbsp
Turmeric powder – 1.5 tsp
Chilli powder – 2 tsp
Garam Masala – 1-2 tbsp
Pepper – 1 tsp
Cumin – 1 tsp
Coriander powder – 2-3 tsp
Tomato – 1 large (chopped)
Carrots – 3 (grated)
Beans – a bunch (chopped)
Capsicum – 1/2 (chopped)
Yoghurt – 1/2 cup
Chopped Spring Onion – 1/2 cup
Coriander leaves – 1-2 handful (chopped)
Pineapple essence – 1 tbsp (optional)

Step 1: Marinate the prawns and keep aside for 30 minutes.

Step 2: In a non-stick pan, heat 1 tsp oil. Drop the prawns into the pan along with 1/4th cup of water. Cook until done and the water evaporates.

Step 3: In a big non-stick pan, heat some oil and ghee. Add onions & saute until translucent.

Step 4: Add spices,chopped veggies, yoghurt and prawn. Mix well. Cook until done.

Step 5: In the mean time, to prepare the rice, boil water in a large pot, along with all the mentioned spices. Now add the rice. Cook until ‘almost done’.

Step 6: Drain the water. Transfer to rice to the same pan as the prawn-masala. Cover and cook until rice is completely cooked. Drizzle some pineapple essence & garnish with coriander leaves.

Enjoy hot with some Raita and pickle. πŸ™‚

Quick Raita:

Yoghurt – 1 cup
Water – 1/8 cup
Green chilli – 2 (finely chopped)
Onion – 1 (finely chopped)
Cucumber – 1 (finely chopped)
Salt – as per taste

Step: Grab a bowl. Mix everything well. I like to use my hands as I feel it helps incorporate the flavors better. πŸ™‚