Ingredients : 

  1. Idli rice : 2 cups
  2. Urad dal(uzhunnu parippu) : 3/4 cup
  3. Cooked rice : 1/2 cup
  4. Fenugreek seeds(uluva) : 1 tsp
  5. salt

Method : 

  1. Wash  and soak  the rice for 4 – 6 hours.
  2. Wash and soak urad dal with fenugreek seeds for 4 – 6 hours.
  3. Drain the water and grind the rice with cooked rice by adding enough water. Keep it aside in a large bowl.
  4. Drain the water and grind urad dal with fenugreek seeds by adding enough water.
  5. When the batter is smooth add it to the rice batter in the bowl and mix well.
  6. Cover  the bowl with a lid and keep it in a warm place overnight or 8-10 hour  for fermenting.
  7. Once the bateer has fermented, stir the batter well. Add salt and mix well.
  8. Take your idli steamer and add some water. Grease tha idli mould and  pour the batter in each mold. close the lid and steam for 20 mins.
  9. Switch of the stove and allow it to cool. Then remove the idlis.

Note :  

  1. Don’t use air tight lid to cover the batter for fermenting.
  2. Don’t try to remove the idlis, while the idli mould is hot. Idli  won’t come easily and will stick to the mould. After cooling Idli will come so easily.



Ingredients : 

  1. Coconut grated : 1 cup
  2. green chilly : 2 or 3 nos
  3. Ginger : 1 small piece
  4. yogurt : 1/2 cup
  5. lime juice : 1/2 tsp (optional)
  6. Mustard seeds : 1/2 tsp
  7. dried red chilly : 2 nos (split into 2)
  8. curry leaves
  9. oil

Method : 

  1. Grind  coconut, green chilly, ginger and yogurt together in a blender. Keep it aside.
  2. Heat oil in a pan and splutter the mustard seeds.
  3. Add dried red chilly and saute for few seconds.
  4. Add curry leaves and saute for few seconds.
  5. Add the blended coconut mixture to this and stir  well, in low flame.
  6. If your yogurt is not sour you can add 1/2 tsp lime juice. it gives a nice taste to the chutney. You can avoid this if your yogurt is sour or if you don’t like sourness in chutney.
  7. Add enough water and salt and stir well for 1-2 mins in low flame.
  8. Switch off the stove.





Varutharacha chicken curry is one of my amma’s specials. I love her varutharacha chicken curry and varutharacha sambar with rice most(more than her thalassery chicken biriyani !!!!). She learned this recipe also from my ammamma. Ammamma don’t eat chicken. But she makes yummy chicken biriyani and chicken curry. It Is really Yummy. Try it.


Ingredients : 

  1. Chicken : 1 kg
  2. Onion : 3 big sliced
  3. Ginger : 2″ piece chopped
  4. Garlic : 1 whole garlic chopped
  5. Green chilly : 2 nos
  6. turmeric powder : 1/2 tsp
  7. coriander powder : 1 1/2 tbsp
  8. garam masala/ chicken masala : 1 1/2 tbsp
  9. chilly powder : 1 tsp
  10. pepper powder : 1 tsp
  11. curd : 2tbsp
  12. salt
  13. tomato : 1 big sliced
  14. coconut grated : 1 1/2cup
  15. coconut oil
  16. shallots : 5 nos sliced
  17. curry leaves
  18. Dried red chilly : 2 nos (split into 2)
  19. coriander leaves

Method : 

  1. Marinate the chicken with ingredients 2 to 12 and keep it in a refrigerator for 1 hour.
  2. Heat coconut oil in a nonstick pan and dry roast the grated coconut with 1 spring curry leaves until it becomes golden brown color. Let it cool and grind it to a smooth paste. Keep it aside.
  3. After 1 hour cover cook the marinated chicken by adding enough water. (You can pressure cook it also).
  4. Add the sliced tomato to this and cook until the tomato is well cooked.
  5. Add the grounded coconut with 1/4 cup water and mix well. Adjust the salt and cook for few mins until the gravy thickens.
  6. Heat 1 tbsp coconut oil in another pan and fry shallots ,red chilies  and 1 spring curry leaves until shallots become golden brown color. Add this to cooked chicken and mix well.
  7. Switch of the stove.
  8. Garnish it with coriander leaves.
  9. This yummy curry goes well with rice, puttu , pathiri, kerala porotta and chappathi.

Note : Fry the grated coconut carefully in medium heat . continuously stir it. If it is over fried or burnt(black color), then the curry will have a bitter taste.



It is a very simple and easy cake recipe by using nonstick pan. It is really yummy…


Ingredients :

  1. Butter : 100 gm
  2. All purpose flour : 1 cup
  3. powdered sugar : from 1 cup sugar
  4. eggs : 2 nos
  5. baking powder :  1 tsp
  6. milk : 3/4 cup
  7. vanilla essence : 1 tsp
  8. badam chopped(take 1 handful badams). You can use other nuts too.

Method :

  1. Take a bowl and beat butter well.
  2. when it melts add powdered sugar and beat well.
  3. Now add eggs and beat well.
  4. Then add maida slowly to this and mix well.
  5. Add baking powder and mix it.
  6. Now add milk  to this and beat well.
  7. Add vanilla essence and mix it.
  8. Add chopped nuts and mix everything well. Keep it aside.
  9. Grease the nonstick pan with ghee or butter.
  10. Pour the batter into the pan and close the lid.
  11. Cook in very low flame for 20 to 25 mins.
  12. Insert a fork to check and when it comes out clean,switch off the stove.
  13. Your cake is ready.


Pariipu pradhaman is my ammamma’s and  amma’s special . It is really very yummy. It is one of my favorite payasams. On every onam and vishu my ammamma come to my home with cherupayarparippu prepared by her using ural and ulakka. (cherupayar uralil ittu kuthi parippu edukkum.)  . Amma make parippu pradhaman with that parippu in every onam and wishu. It is really yummy. I can’t explain it in words. It is  heaven.


In my place Vatakara on 2 days before every marriage, women from neighborhood makes the parippu on the same way, using ural and ulakka. After that  they fry the parippu. That time a nice aroma came from the marriage house.


Now i am in qatar i can’t make pradhaman with ammamma’s parippu. I used cherupayar parippu bought from supermarket and made this pradhaman. Every one try this, I can assure you it is really yummy.

Ingredients : 

  1. cherupayar parippu / moong dal : 2 cups
  2. sharkara / Jaggery : 800 gm
  3. grated coconut from two 2 coconuts
  4. ghee  : 3 tbsps
  5. cardamom powder : a pinch
  6. cashew nuts, raisins and  coconut pieces


  1. Roast the parippu in a pan until it turns golden brown and crisp. Keep it aside for cooling.
  2. Make 3 coconut milks from the 2 grated coconuts(thick, medium and thin coconut milks). Keep it aside.
  3. Heat 2 tbsp ghee in a pan and roast cashews, raisins and coconut pieces. Keep it aside.
  4. Wash the parippu well.
  5. Pressure cook the parippu with third(thin) coconut milk for 2 whistles in low flame.
  6. Melt the jaggery in another pan with some water.
  7. Transfer the pressure cooked parippu to big kadai and add melted jaggery to it. Mix well  and cook for 2 mins.
  8. Add the second(medium) coconut milk and boil well for 5 mins. when it becomes thick (not too thick) add the first (thick) coconut milk.
  9. When it boils well switch off the stove.
  10. Add the cardamom powder.
  11. Then add the roasted cashews, raisins and coconut pieces with remaining ghee.
  12. Add  one more tbsp ghee on the top.
  13. Parippu Pradhaman is ready to serve.

Note :

  1. Pressure cook the parippu only in low flame. Otherwise the thin coconut milk added will boil out.
  2. You can keep the pradhaman in refrigerator. Cooled Pradhaman is also really yummy.
  3. You can serve the hot pradhaman with pappadam and banana that’s the best combination and it tastes really yummy when mixed together.


Rava ladoo is my all time favorite sweet and more than me, my husband loves it.


Ingredients :

  1. Rava/Semolina : 1 cup
  2. grated coconut : 1 cup
  3. Sugar : 3/4 cup
  4. milk : 3 or 4 tbsp
  5. cardamom powder : a pinch
  6. roasted cashew nuts & raisins
  7. ghee : 4 tbsp.

Method : 

  1. Heat 1 tbsp ghee in a nonstick pan and roast cashews and raisins.
  2. Powder the grated coconut and sugar separately and keep it aside.
  3. In the same nonstick pan add 3 tbsp ghee .
  4. Add rava and roast the rava till a nice aroma arrives.  Make sure the rava does not get burnt.
  5.  Add powdered sugar and mix well in low flame. stir continuously.
  6. Then add powdered coconut and mix well.
  7. Add the cardamom powder and mix well.
  8. Remove from fire and transfer  it to a bowl. Let it cool.
  9. Add roasted raisins and cashews.
  10.  Sprinkle 2 tbsp milk and mix well with your hands & try to make balls. If it is too dry to make balls then sprinkle 1 or 2 tbsp milk again and make balls.
  11. Yummy Rava unda is ready to serve.