Rasam- A Mighty Indian Soup

At home, rasam has almost been  a daily affair-a simple soup, very easy to make and feels light on the stomach. I just love to have rasam with rice or even as a soup itself. Such a refreshing and comforting soup, trust me rasam can make your day special.

The origin of rasam still remains a controversy; let it be, whether it was originated in Tamil Nadu or  Andhra Pradesh, it’s very famous all around the globe-A classical Indian soup. I would say rasam is  ‘A Mighty Indian Soup’, since rasam made it’s appearance almost every day at my home , I grew up on it and I still love rasam.

There are so many variations of rasam. Tamarind, Tomato and Garlic rasam are most famous. Preparation style varies from one state to the other.

I am sharing the most simplest form of rasam (Tomato rasam) which most of the Keralites make at home.


Serves Four Portions

Water – 3 Cups

Tomato – 100 gms, dig dices

Tamarind pulp – 1/2 cup

Oil – 1 Tbsp

Mustard seeds – 1/2 Tsp

Curry leaves – 1 sprig

Garlic- 4 cloves, crushed

Cumin seeds – 1/2 Tsp

Turmeric powder – 1/2 Tsp

Asafoetida – 1/2 Tsp

Black pepper – 1/2 Tsp, cushed

Coriander leaves – 25 gms, roughly chopped

Salt to taste

Method Of Preparation:

Heat oil, crackle mustard seeds, add cumin seeds, curry leaves, asafoetida, turmeric powder and cook on a slow fire.

Add tomato, crushed garlic and cook for about 2 minutes. Add water, tamarind pulp, salt and black pepper powder and bring to boil. Simmer for 5 minutes. Adjust seasoning, add chopped coriander leaves. Serve hot.


Bone Appetite & Happy Cooking.

kadala masala

Kadala / Chick peas Curry

Puttu and Kadala curry is my favorite breakfast combo. We make two versions of kadala curry; semi-dry and saucy. For breakfast I prefer saucy kadala curry, and for lunch and dinner the spicy, semi-dry kadala is good.

Kadala means chick peas and the recipe calls for black chick peas or kala channa(hindi word for chick peas). For breakfast Kadala goes very well with dosa and appam as well , but the puttu-kadala combo is the truly special.


I prefer less spicy curries with  breakfast dishes. So I have made it less spicy, but you make it spicy by adding more green chilly or chilly powder.


Serves Four Portions.

Chick peas – 300 gms

Coconut oil – 1 Tbsp

Mustard seeds – 1 Tsp

Curry Leaves – 1 Tbsp

Shallots or Sambar onion – 100 gms

Green Chilly – 3 pcs

Garlic – 5 cloves

Ginger – 1 Tsp, julienned

Turmeric powder – 1 Tsp

Chilly powder – 1 Tbsp

Garam Masala – 1 Tbsp

Salt to taste.


Method of Preparation:

Soak the kadala (kala channa or chick peas) over night. Drain and boil in a pot by adding enough water and salt. Cook until they are tender. Drain and keep.

Heat coconut oil, add mustard seeds and curry leaves and let it splutter. Add shallots, saute for a minute (just sweat the shallots). Add green chilly, garlic and ginger and continue to saute for about 2 minutes. Add turmeric powder, chilly powder,garam masala ( spice mix, I have used the ready made mix, you can make your own spice mix by grinding fennel seeds, mace, cinnamon, cloves, cardamom) and cook until masala is cooked and flavor is apparent.

IMG_0023Add a cup of water and bring to boil, add cooked kadala/chick peas and cook on medium fire until you achieve the correct consistency. Adjust seasoning and serve hot.



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kanava fry

Kanava / Squid Fry

Kanava or squid is not as common as many other fishes in Kerala. Well, I meant to say ‘not always available ‘. I am sharing a special recipe of kanava fry with  you all, as there are so many recipes are followed in Kerala. For this kanava fry, I have boiled the fish cubes with crushed ginger, garlic, black pepper, turmeric and chilly powder and then deep fried in coconut oil, to keep it tender and moist inside.

kanava fry

kanava fry


Serves four portions.

Squid/ kanava  – 500 gms, cubes

Ginegr- 25 gms

Garlic – 25 gms

Turmeric – 1 Tbsp

Chilly powder- 1 Tsp

Black pepper- 1 Tsp

Curry leaves- 1 Tbsp

Coconut oil- 250 ml

Salt to taste


Method Of  Preparation:

Clean and cut squid in to cubes.

In a pot, add squid, crushed ginger, garlic, turmeric powder, chilly powder, salt,black pepper (crushed the all these ingredients with a mortar and pestle or in a food processor) .Mix it gently until the spices are evenly mixed. Add water just just enough to cover. Bring to boil and cook over a simmering heat for 10 minutes. Strain and let it cool down a bit.

Heat coconut oil (you can use oil of your choice), add the boiled cubes slowly in to oil little by little. Just make sure to turn the frequently to get even color and texture on all the sides. Half way through you can add curry leaves and let the flavor get infused. When done, strain and serve hot.

kanava fry

kanava fry


Bone Appetite & Happy Cooking.


koorka mezhukkupuratti

Koorka Mezhukkupuartti

Koorka, Chinese potato dishes are so yummy. When I saw koorka in the vegetable market for very first time, I had no clue of how it would be tasting like! One day my sister made a koorka dish for her office lunch pack, and I accidentally happened to taste it, since then I have come a huge fan of it. Trust me, the taste is heavenly.

Koorka mezhukkupuratti, is the best way of cooking koorka since you can feel the crunchiness and the flavor of koorka itself.

koorka mezhukkupuratti

koorka mezhukkupuratti


Serves four portions.

Koorka  – 450 gms

Green chilly- 10 gms, slit

Coconut Oil – 1 Tbsp

Mustard seeds – 1/2 Tsp

Dried Chilly – 4 pcs

Curry leaves- 10 gms

Shallots- 50 gms

Salt to taste

Black pepper powder to taste

Method Of Preparation:

Wash,Peel and cut koorka (Chinese potato) into quarters, if big cut into 6 pcs. Wash once again and set aside.

Start with the tempering-heat oil (I have used coconut oil for this recipe, but you can use oil of your choice), add mustard seeds, curry leaves and dried chilly. Add shallots, green chilly and cook until onion are translucent. Add koorka, add salt and stir- fry on medium fire for a minute. Add one cup of water bring to boil, let it cook on a simmering fire until koorka is cooked ( pay attention to not to over cook- aim achieve the crunchiness). Adjust seasoning and serve hot.

Note; There are two ways of cooking this dish- give tempering first and then cooking the koorka in the tempering OR cook  the koorka first and then give tempering in the end. Here I have started with tempering first, and I let the koorka in the tempering, because I found it easy to maintain the texture by cooking this way. You can choose which ever method is easy for you.


Bone Appetite & Happy Cooking.


Chakka / Jackfruit Erussery

Erussery- this semi-thick delicacy is a spectacular vegetarian dish is known for it’s  distinct flavor.It’s a dish of special occasions, but made it to the hearts of millions of Keraliates and they make erussery whenever possible to make their day special. Erussery is made of a variety of vegetables cooked in a rich coconut mix flavored with turmeric,green chilli,garlic,shallots,cumin and curry leaves. Pumpkin erussery is the most famous.

Let me present you with this spectacular Jackfruit erussery made in typical Trivandrum style.


1 cup    Jackfruit (julienned)
150 gm Coconut (grated)
2/3 pcs Shallots
2/3 cloves of Garlic
3/4 Curry leaves
1 pc Green Chilli
1/2 Chilli powder
1 Tsp Turmeric
1 Cup water
1 Tsp coconut oil
Salt to taste

For Tempering:

1 Tbsp Oil
2 Pcs Dried red chilli
1/2 Tsp  Mustarsd seeds
2 pcs Shallots(cut into roundles)
1 Tsp Black gram
5/6 Curry leaves

Method of Preparation:

Deseed Jackfruit and julienne them.
Coarsely grind  together coconut,shallots,curry leaves,garlic,green chilli,chilli powder and turmeric and keep aside.
In clean vessel, transfer the cut jack fruit and add the coconut mix and one cup of water (the water should not exceed half of the volume of jackfruit), bring to boil.Slow down the fire and keep it on simmering.
Add salt and add one tsp of coconut oil and cook for about 10 minutes.
Jack fruit should cooked by now , you will find the jack fruit mashed together with the coconut mix.
To make the tempering

; in a clean kadai, heat oil and dried red chilli, shallots,curry leaves and mustard seeds and let it crackle.Add the tempering into the cooked mixture and stir to incorporate the tempering well enough.

Transfer the jack fruit erussery to serving dish. Boiled or steamed rice can accompany the erussery.
Bone Appetite & Happy Cooking.

Rigatoni With Curried Chicken

First boil the boneless chicken with salt, turmeric and chilli powder. When cooked, strain the chicken and pull the meat into small pieces (flakes) (confit).

To cook the pasta, bring water to boil in a medium sized pot, remember to add salt (may be you can add a tiny bit of oil, so that pasta doesn’t stick to each other. Strain and let it cool down.

To make the pasta sauce.


For Four Servings:

1 Tbsp Oil
4 pcs Garlic smashed
1 Tsp Ginger (julienned)
1 Small Onion (diced)
1 Medium Tomato (diced)
1 Medium Tomato (puree’d)
1 Tsp Turmeric powder
1 Tsp Chilli powder
1/2 Tsp Meat masala
1 Tsp black pepper
Salt to taste.

Method Of Preparation:
Heat oil in a skillet, add smashed garlic and julienned ginger into, give a slight goleden brown color.
Add onion and cook unti, onions become translusent.

Add diced tomato and the powdered spices,cooked together for about 3 minutes. Add the puree’d tomato now and continue to cook for about 10 minutes.Adjust the seasoning and finish it with crushed black pepper.The sauce is ready now. Add the chicken confit into the sauce and mix nicely.The sauce is now ready to add the pasta into it.Just blanch the pasta just before adding it into the sauce, so that pasta remain hot.


Bone Appetite & Happy Cooking.

kozhi thoran

Kozhi / Chicken Thoran

Kozhi Thoran is a superbly delectable delicacy from Southern Part of Kerala. Chicken slowly cooked in a perfect mix of grated coconut and spices.


What makes this thoran different from other thoran is the careful mix saunf into the masala. Saunf is perfectly blended with the coconut and other spices and yet saunf is the dominant flavor.


Serves Four

650 gms   Chicken

50 ml       Coconut oil

100 gms   Shallots

10 gms     Green chilly

1 tsp       Turmeric powde

1 Tsp      Chilly powder

1 Tsp      Coriander powder

200 gms  Grated coconut

5 gms     Ginger

5 gms     GarlicSaunf

2/3       Sprigs of Curry leaves

Salt to taste

Black pepper to taste

Method of Preparation:

Cut chicken into small pieces, wash , drain and keep aside.

Saute shallots and green chilly in a medium sized pot until soft and add chicken, salt and turmeric powder and bring it to boil and cook for about 40 minutes on simmering.


Chicken should not be cooked fully, just about 90 percent.

Blend coconut, ginger-garlic, dry and  powdered masalas in jar blender- it should just be coarsely blended, not to a fine paste.


Add coconut mix to the cooked chicken.


Stir-in the masala mix and continue to cook.


Cook on a slow fire, mixing continuously.


Add curry leaves, saunf and season with salt and pepper. Transfer it to a serving dish and enjoy.


egg and potato curry

Egg & Potato Curry

Egg and Potato curry can go very well with many breakfast preparations.

egg and potato curry

egg and potato curry

I would say Puri and Chapati are the best to be paired with. Definitely trying egg and potato curry with a breakfast dish of your choice is worth a try.


Serves Four Servings

4 nos         Egg

200 gms  Potato

150 gms   Onion

1 Tbsp       Coconut oil

3 nos         Green chilly

1 Tsp        Ginger crushed

1 Tsp        Garlic crushed

1 Tsp      Chilly powder

1 Tsp       Tumeric powder

1/2 Tsp   Coriander powder

1/2 Tsp   Mustard seeds

1 Tbsp    Curry leaves

1/2 Cup Water

Salt to taste

Black pepper to taste

Method of Preparation:

Hard boil (9-10 minutes) eggs, peel and keep aside.

Boil potatoes, peel, cut into small sized cubes and keep aside.

In a medium sized cooking utensil, heat up coconut oil and crackle mustard seeds and curry leaves. On a slow fire cook ginger and garlic for about 2 minutes and add onions- cook until soft.

Add powdered masalas such as chilly powder, coriander powder and turmeric powder and continue to cook until masalas are cooked-when cooked, you get a strong and clear flavor of masalas

At this stage, add water and bring it to boil, and keep it on simmering. Add potato and egg now (you can even slightly give a slit using a knife on eggs without disturbing the yolks-this will help the egg to take more flavors of the gravy)

Season with salt and black pepper. Transfer it to a serving dish and enjoy…!

Bone Appetite & Happy Cooking.

nellikka / amla pickle

Nellikka / Amla Pickle

Nellikka achar/ Gooseberry pickle is one of the most common pickle you find in every Kerlalite households. A regular dish in Sadhya’s and even common meals.

nellikka / gooseberry pickle

nellikka / gooseberry pickle

The sour and bitter taste of the fruit is something many people don’t seem to appreciate, but sweet after taste of the fruit is enjoyed by many.

nellikka achar

nellikka achar

he health benefits of Nellikka/Gooseberry contribute to daily appearance of this pickle in every day meal.


For Four Servings..

250 gms   Gooseberry

3 Tbsp      Gingelly oil

1 Tsp         Asafoetida

1 Tbsp      Curry leaves

1/2 Tsp     Mustard seeds

1 Tsp          Garlic

1 Tsp         Ginger

1 Tbsp       Chilly powder

1/2 Tsp     Turmeric powder

1 Tbsp       Vinegar (optional)

1 Cup Water

Salt to taste

Method of Preparation:

Cut Nellikka into small pieces after removing the seeds.

In a small pot, add water and salt and cook until it becomes soft.


Let it sit for a while and cool down.

In a sauce pan , heat up gingelly oil and make tempering with asafetida, mustard seeds, curry leaves.


Slow down the fire and add the chilly powder and turmeric.


Add hot water and gooseberry and bring to boil. Once it has come to a boil, reduce the fire  and cook.


Cook until the water has almost evaporated.


Add the vinegar and season.


Remove from the fire and let it sit for a while and cool down. Once it is cooled down, transfer  it into container which dry (there should not be any water content as it can spoil the pickle).

Bone Appetite & Happy Cooking.

spinach / cheera thoran

Spinach / Cheera Thoran

Spinach/Cheera is grown in most of the South Indian states, especially in Kerala. In some parts of Kerala, Spinach/Cheera  is cultivated commercially.

spinach/ cheera

spinach/ cheera

Cheera can be grown without much care, thus cheera is seen growing in most of the backyards or kitchen garden. So many varieties of Cheeras are  available ,the most common are the -Red and Green.

Both red and grren cheeras have a lot of health benefits, the high fiber content helps bowel movement and also helps the kidney to function properly.

The Cheera thoran is a perfect vegan dish and is enjoyed by everyone-especially kids. Cheera thoran can be your every-day -dish at your home, so easy to make and it has only few ingredients to work with.

cheera thoran

cheera thoran


400 gms    Spiach/Cheera

1Tbsp         Coconut oil

50 gms      Onion/Shallots

1 Tbsp       Green chilly

1Tsp          Garlic

1 Tsp         Ginger

1 Tsp         Chilly powder

1/2 Tsp    Mustard seeds

1 Tsp       Curry leaves

Salt to taste

Method Of Preparation:

Shred (chiffonade cut) spinach and keep aside. Grate coconut and keep aside.

In a small kadai (cheenachatti), add coconut oil and heat it up. Splutter mustard seeds and curry leaves.

Add spinach and stir-fry  for some time  on a slow fire to remove excess water.

Crush coconut, green chilly ,shallots and chilly powder in jar blender- it should just crushed- spin it for 3 or 4 seconds.

Add the crushed coconut masala into the spinach and continue to cook on slow fire for about 3/4 minutes.

Season , transfer it to a serving dish and enjoy.

Bone Appetite & Happy Cooking.