Ulli Chammanthi/ Onion Chutni / Red chilly chutni

Onion chammanthi

Spicy onion Chutni

Serves : 4

Cooking time (approx.):  20 minutes


Shallots /  Cheriya ulli – 15

Red Chillies  – 9

Ginger –  A small piece

Curry leaves –  Few leafs

Tamarind  water(Vaalan puli)- a gooseberry(nellikka) size socked in hot water

Salt – to taste

Coconut oil – as needed

Jaggery / Sarkkara- 1 piece( optional to make chamanthi sweet)

Method of Preparation:

Saute the red chillies and Small onion/Shallots  in  heated oil for  3-4 minutes.

Grind all the ingriedients  except coconut oil to make coarse paste.

Add some cocounut  oil to paste


Kappa Biriyani / Tapioca with Mutton / Beef Spicy

Kappa biriyani/ Tapioca biriyani

Tapioca mutton roast/ kappa biriyani

Preparation Time : 1 hour


Kappa/ Tapioca – 1kg

Beef / Mutton – 1 kg
(medium size pieces)

Coconut – 1 no

Button onion/ Cheriya ull – 10 nos

Green chillies – 5 nos

Garlic – 3 pods

Chilly powder – 4 tsp

Coriander powder – 2 tsp

Garam masala – 2 tsp

Perumjeerakam powder – 1 tsp

Musturad – 1 tsp

Coconut oil – 2 tsp

Curry leaves – 1 strip

salt – to taste

Preparation Method of Kappa Biriyani Recipe

1)Clean kappa and cut into small pieces.

2)Cook well and keep it aside.

3)Marinate meat with 2 tsp chilly powder, 1 tsp coriander powder and 1 tsp garam masala for 30 minutes.

4)Cook well and add salt to taste.

5) Add cooked beef into kappa.

6) Crush onions, green chillies, garlic and add rest of the spices &
mix well with finally grated coconut.

7) Add above mixture into cooked kappa and beef and mix together.

8) Put the vessel on low flame for 5-10 minutes (Dum).

9) Heat the oil and break mustard.

10) Add curry leaves and garnish your kappa biriyani.

:- Serve hot with green salad and lime lime pickle.

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Sharjah 3d Light Show 2013

The Festival of Lights, being held for the third consecutive year, will once again turn the spotlight on the emirate’s iconic buildings, monuments and cultural and tourist attractions at 14 locations across the emirate bringing out their beauty of design in a symphony of colours, lights and melody.

Internationally acclaimed artists and technical wizards are working to put together another extravaganza of lights and colour never before seen in the region. The festival will be formally launched at Al Qasba once again under the patronage of His Highness Dr Sheikh Sultan Bin Mohammed Al Qassimi, Member of Supreme Council and Ruler of Sharjah on Thursday, February 7th.

Prawns Roast Kerala Style / Chemmeen Ulathiyathu

Prawns Roast , Chemmen ulathiyathu, Prawns fry indian

Prawns Roast , Chemmen ulathiyathu, Prawns fry indian

Serves : 4

Cooking time (approx.): One Hour



Large Prawns/ Shrimps  – 750 gm

Chili Powder –  1 tablespoon

Turmeric Powder – 1 pinch

Vinegar – 1 tbsp

Salt to taste


Mustard Seeds – 1 tsp

Curry Leaves – a few

Onion, thinly sliced – 1.5 cups

Tomatoes, diced – 2 medium sized

Pepper Powder – 1 table Spoon

Coriander Powder – 1.5 tablespoon

Chili Powder – 1 table spoon

Fenugreek Powder – 1 pinch

Garam Masala – 1/4 tsp

Curry Leaves

Ginger Paste – 1 tablespoon

Garlic Paste – 1 tablespoon

Oil – 4 tbsp


Method of Preparation:

Clean and devein the prawns and marinate with chili powder, turmeric powder, salt and vinegar and keep aside for 45 minutes.

Heat half of the oil in a pan and fry the prawns turning once half way through till both sides are  reddish browned, this will take about 5 minutes.  Remove the prawns from the pan and keep aside.

Add the rest of the oil to the pan and add mustard seeds. When the seeds start to splutter, add onions & curry leaves and sauté till soft. Add the tomatoes pieces and sauté for 3-4 minutes.

Add coriander powder, chili powder and turmeric powder and mix well. Sauté for 3 minutes. Add ginger garlic paste and mix well. Then add pepper powder, fenugreek powder and garam masala and cook till the ingredients are well blended and the spices are cooked through.

Add the fried prawns and 1/4 cup hot water and mix well. When it starts to boil, cover and cook for 5 minutes.

Serve hot with rice or Parotha.

Punjabi Chicken Gravy / Dhaba Chicken Gravy

Punjabi Chicken gravy, Dhaba chicken gravy

Punjabi Chicken gravy, Dhaba chicken gravy

Serves 4 : Cooking Time -35 minutes


Chicken- 1  ( cut into medium  pieces)

Onion- 1 cup (chopped)

Ginger and garlic paste- 2table spoon

Dry red chillies- 4

Turmeric powder- 2tsp

Red chilli powder- 1 table spoon

Coriander powder- 1 1/2 table spoon

Cumin seeds- ½tsp

Garam masala- 1tsp

Bay leaf- 2

Salt- as per taste

Coriander leaves- 2tbsp (chopped)

Oil- 4tbsp

Water- 1-2 cups


Heat oil in a frying pan. Season with bay leaf, cumin seeds and dry red chilies. When the seeds start to splutter, add onions and ginger garlic paste. Saute well and cook on a medium flame for 2-3 minutes. Now add garam masala, red chilli powder, turmeric powder, coriander powder, chicken and salt. Mix all the ingredients well and cook on a high flame till the chicken pieces turn a little dark. When the chicken pieces look tender and cooked, add water as per the requirement. If you want to make a thick gravy, add little water. Bring it to boil. When the water thickens, put the pan off the flame.

Serve with Roti or Chappathi/ paratha immediately; while warm and creamy.

Remarks : Spice Names in Malayalam Click here

Kallu Shop Special Meen Thala / Fish Head Curry

Meen Thala currry, kerala shappu curry, meen curry , kallu kappa

Meen Thala currry, kerala shappu curry, meen curry , kallu kappa

Serves : 4 Cooking Time : 45 minutes


Fish head pieces -7 ( nenmeen,vatta are good for this  if you don’t  have try with Ayala/ mackerel  )

Mustard seeds –  1 teaspoon

Fenugreek seeds -1/2teaspoon

Onions  chopped- 3 nos

Chopped garlic    – 8-10

Chopped ginger  – 2 tablespoon

Red chilly powder  – 21/2 tablespoon

Turmeric powder   -1/2teaspoon

Coriander powder   – 2 tablespoon

Kudampuli /  Garcinia gummi-gutta          -3-5( soaked n warm water for 5 mins)

Curry leaves / Coriander leaves

Thick coconut milk      – one cup

Coconut oil for cooking


Boil 6 cups of water and add a pinch of turmeric powder, salt and kudampuli. To this add the fish heads. Let them cook well.

In another pan add oil and splutter mustard seeds and fenugreek seeds. Then add chopped ginger and garlic and onions .Saute them well till the raw smell disappears. Now add chilly,turmeric and coriander powders and combine it well with the onions.Then add the coconut milk.When it starts boiling add the cooked fish heads along with kudam puli.Adjust the gravy consistency using the stalk in which the fish was cooked.Spread some curry leaves and add salt for taste.Keep it on low flame for few mins.Serve it hot with Kappa or Rice.

Spices to Spice your Sex life


Your body is a machine that runs on fuels derived from the foods we eat. It is no wonder that our eating habits can significantly affect our sexual health. The right foods can affect the health or our heart, nerves, blood, muscles, immune system, and influence the health of our sexual organs. Moreover, our sexuality not only has to do with our sexual organs; our sexual experience starts with how we feel physically and how attractive we seem to others. According to Rick and Lorie Baker, authors of the book Herbal Aphrodisiacs: A Turn-On for Lovers, aphrodisiacs affect and influence the chemistry of sex in our bodies. For instance, the Pituitary Gland, which is in charge of producing hormones that influence all other glands and regulates sexual activity. In order to function properly, this gland needs an ample supply of vitamins B, B2, and E. Conversely, adrenal glands need an ample supply of Vitamin C to regulate female sex hormones.

You may not have to run to the health store to stack up on herbs and spices that can improve your libido as you can easily find some sexual boosters in your kitchen. The following aphrodisiacs are commonly used foods and spices in many households.

Red Capsicum (Cayenne Pepper): A spicy-hot red pepper, it grows and can be found almost anywhere in the U.S. Cayenne is a positive stimulant, which helps purify the system, increases blood circulation, and strengthens the immune system, among other properties.  Daily consumption is known to increase sex drive.

Vanilla: When used as a flavoring, the amount of vanilla is too small to stir up any erotic results. However, larger quantities of vanilla have aphrodisiac effects. CAUTION: Large amounts of vanilla can be harmful, so use it sparingly. Usually, 2 to 3 pods of vanilla per day are sufficient to boost libido.

Cinnamon: In the Middle Ages, cinnamon was thought to be an aphrodisiac. Cinnamon has been measured to increase heat in the body, and increase appetite, both physical and sexual. Moreover, a drop of cinnamon oil rubbed onto the genitals can produce a powerful sexual stimulation.

Ginger: Ginger is a good stimulant for sex organs and the body in general. The dried root or the root powder can be used to make tea. Ginger is known to help the circulatory system and improve sexual arousal.

Garlic: Rich in iodine, it stimulates the thyroid gland, which produces hormones that are essential for sexual health. Additionally, garlic has been associated with improved stamina and libido. Make sure the odor of garlic will not turn into a libido-killer.

Cardamom: This aromatic spice has been deemed by certain cultures as a powerful aphrodisiac. This spice is high in cineole, which increases blood flow to the areas to which it is applied.

Raw Unfiltered Honey: Honey is believed to be effective to boost sex drive. Moreover, the word honeymoon comes from a tradition called “honey month”—when married couples in Persia drank mead (fermented honey) every day for a month to promote libido. Rich in B vitamins and boron, these compounds stimulate testosterone and help the body metabolize and use estrogen.

Nutmeg: Dating back to ancient times in China, women prized nutmeg as an aphrodisiac. Studies have shown that nutmeg significantly increases mating behavior in mice, with further research suggested for humans. CAUTION: Large quantities of nutmeg can produce a hallucinogenic effect.

Fennel: Fennel has been reported to increase libido. The essential oils of fennel have been considered to be an active estrogenic agent, thus helping in the production of estrogen. CAUTION: doses greater than about a teaspoon can be toxic.

Paprika: Considered to have warming effects, this spice is also valued as an aphrodisiac.

Saffron: Studies have shown the aphrodisiac effects of saffron. In ancient India, saffron was mixed with milk (a drink named kesar milk) and taken by couples to increase libido as part of their wedding rituals.

Basil: Known as an ancient aphrodisiac, basil is believed to boost fertility, boost sex drive, promote circulation, and producing a general sense of well-being. In fact, women used to dust their breasts with dried and powdered basil, which drove men wild!

Aniseed: Ancient Greeks and Romans named this food an aphrodisiac believed to increase female sexual desire and promote arousal. Aniseed has estrogenic compounds (female hormones), and it has been reported to produce effects similar to testosterone.

You may have everything you need to improve your sexual health and increase your libido in your kitchen pantry. That spices can act as aphrodisiacs is plausible, especially if you practice good nutritional habits. Eating right can improve our overall health, thus improving our sex life. So next time you open your kitchen pantry or your refrigerator, be aware that you may be cooking something that can spice up your life; your love life that is!

Editor’s note: The author is not a nutritional expert. Please heed warnings about consumption amounts.

Scrambled Eggs with Tomato and Potato


Serves 4 : Cooking Time -25 minutes

Please use stainless steel frying pan intead of non stick frying pan for more taste. Ingredients:


* 1 small onion, minced

* 1 Tomato minced

* 2 medium-sized red potatoes (approximately 120g / each), peeled and diced into ½ cm (approximately ¼ inch)

* 2 tables spoon olive oil/ oil

*4 eggs

*½ tsp salt

*1 tsp green chilles

*1½ tsp red chilli pepper or  1 tsp

*pinch turmeric *optional

*Coriander leaf or herb of your choice for adornment

*slices of crusty bread, rubbed with olive oil and grilled


*Break the eggs into a bowl, add salt and chilli pepper and whisk lightly together, just enough so that the yolks combine with the whites.

*Heat a stainless steel frying pan for a minute or so on medium-heat, then add olive oil

*Immediately add onions  ,tomatos,green chilies,salt and potatoes and sauté for 7-10 minutes till they are caramelized and look bronze.

*Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir till the eggs are at the point of setting and resemble a soft custard. Make sure to keep scraping the bottom and sides of the pan.

* Adorn with Coriander or herb of your choice

Serve atop crusty bread  or paratha immediately; while warm and creamy.

Chicken Stew Christmas Special

Chicken Stew Kerala Style

Chicken Stew Kerala Style

Cooking time ( Approx: 25 minutes)


Chicken – 1kg

Potatoes – 3 nos

Carrot – 1no(chopped)

Green peas – 50g(boiled)

Oil – 1/4 of a cup

Onion – 1 cup

Ginger – 1 table spoon (sliced)

Garlic – 1 tablespoon(sliced)

Green chillies – 8-10 nos (slitted)

Cinnamon (Karugapatta) – 2″ piece

Cloves – 6 nos

Cardamom – 4 pods

Peppercorns – 11/2 tablespoon

Curry leaves – a few

Vinegar – 2 tablespoon or Lemon juice/ – 2 tablespoon with sliced peel give a lemon flavor

Salt – to taste

Coconut milk (Thin) – 2 cups

Coconut milk (Thick) – 1 cup

Method of Preparation :

1)      Cut the chicken into pieces. Wash and clean the pieces.

2)      Peel and cut the potatoes into wedges.

3)      Heat oil in pan and gently fry the ingredients onion, ginger, garlic, green chillies, cinnamon, cloves, cardamom, peppercorns and curry leaves until soft and golden.

4)      Add the chicken pieces and fry gently.

5)      Add vinegar, salt and thin coconut milk.

6)      When the meat is half cooked, add the potato wedges, green peas, and carrot.

7)      Cover the pan with a well-fitting lid and cook until the meat is tender.

8)      When the gravy has reduced in quantity, add 1 cup of thick coconut milk and bring to boil.

Serve the Kerala Style Chicken Stew hot with chappathi, bread or palappam

Hot and Spicy Macroni With Eggs Kerala Twist

So yummy

So yummy

Cooking time ( Approx: 25 minutes)


Tomato : 1

Onion : 1

Green chilies : 3-4 (according to your spice level)

Garlic : 3 (chopped)

Ginger : 1tsp (chopped)

Garam masala : 1 tbsp

Egg:  2

Salt : required to taste

Pepper powder : ½ tsp

Tomato Sauce : 2 tsp

Vegetables: 1 cup(Capsicume/bell pepper, green peas and carrots)

Macroni : 1 cup

Oil : 3 tbsp

Method of Preparation :

Boil the vegetables in a separate pan  drain them and keep them aside.

Boil the Macaroni with a tbsp of oil. Wash it in cold water and keep them aside.

Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color and little bit salt  and pepper for seasoning

Heat oil in a pan then  fry the egg mix  and scramble it.  After frying keep it aside.

Heat oil in a pan add onions fry them till it becomes translucent.

After that add green chilies,chopped garlic and ginger mix it all well cook them for 2-3 mins.

Then add salt and tomatoes, cook them till tomatoes get mashed.

Add a tbsp of garam masala fry them till the raw smell goes off.

Then add the  scrambled eggs  we have kept aside.

Now add the boiled vegetbles  Tomato sauce, Pepper and macroni mix it all together gently without breaking the macroni and let it stand on the simmer heat for 4-5 minutes.

After that remove from heat and serve it hot.