Paneer Masala with Honey Twist/ Indian Cottage Cheese Roast / Paneer Kadai

Paneer Roast with Honey

Paneer Roast with Honey

Cooking time ( Approx: 25 minutes)


vegetable oil , for frying

400g paneer , cut into bite-sized pieces

1 tsp coriander seeds

2 tablespoon  ginger , peeled and chopped

1 medium onion , chopped

4 large ripe tomatoes , chopped

2  -3 tsp chilli powder

1/2 tsp fenugreek seeds

1 tsp garam masala

1 tbsp   honey

Garnish( optional)

small handful of fresh coriander , chopped

small knob of ginger , peeled and shredded into matchsticks

1 small red and 1 small green capsicum , seeded and finely chopped

3 spring onions , finely shredded


Heat oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.

Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.

Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with capsicum and spring onions.


Unakka Chemmen Chammanthi / Dry Prawns Chutney/ Dry Shrimps Chutney Kerala Style

Dry Shrimps Chutni/ Unakka Chemmeen Chammanthi

Dry Shrimps Chutni/ Unakka Chemmeen Chammanthi

Cooking time (approx.): 20  minutes


Unakkachemmen/ Dry Prawn / Dry Shrimp–  1/2 Cup

Grated coconut – 2 cups

Red chillies/ Vattal Mulaku  – 8 ( 1 ½ tablespoon Chilly powder also)

Shallots/ Chuvunnulli  – 8-10

Curry leaves –  Few

Ginger –  2 tsp

Tamarind  / Valan Puli– a lemon size or even lesser

Coconut oil – 2 tablespoon

Salt to taste


  • Wash the shrimps in water.
  • Dry roast the shrimps in a hot pan without oil, all the water content is gone and they become a slightly pale color.
  • Roast the  chilies for one minute ,then add the coconut, shallots , ginger, curry leaf, salt until it turns little brown.
  • Grind the roasted shrimps and roasted mixture  with tamarind water* for few minutes.
  • Garnish with roasted curry leafs

Note : * Sock the tamarind  in water  to make the tamarind water. Filter it using a sieve.

Fertility Boosting Foods You Should Start Eating Now


Do u like to have  babies

Do u like to have babies

A healthy diet and lifestyle are essential for optimum fertility. A healthy body is a fertile body and the health of your baby is in great part decided before a pregnancy is even in sight. You see, by 8 weeks gestation a baby’s health blueprint is already created, as are his or her tiny organs and little fingerprints! At this stage his or her health vulnerabilities and strengths are set by the ‘map’ guiding this miracle of creation. It is fair to say that once a pregnancy is established your child’s health potential becomes the lowest common denominator of you and your partner’s health at the point of conception.

So, how do you overcome fertility problems and give your child, the best possible start in life? It’s simple. Ensure you your partner are in optimum health by beginning the preparation for your most important event yet, at least 120 days prior to a conception attempt — whether you are trying to conceive naturally or using any form of assisted reproductive technologies.

Why 120 days? The quality of the egg and sperm today is the reflection of everything that was happening in your life and immediate environment over the previous 4 months. Your complete health picture during that time including nutrition, stress levels, blood oxygenation, hormone levels, emotions and other factors affect the quality of your fertility in the current month.

What you eat is an important part of my 11 Pillars of Fertility blueprint developed to give couples a comprehensive step by step reproducible system for overcoming fertility problems and creating the healthy baby of their dreams.

So what are some of the fertility boosting foods you can start making a solid base of your fertility diet today?

  • Green vegetables and Leafy Vegetables – This includes spinach, kale, collard greens, watercress and even avocados. They contain folic acid, helpful in the production of red blood cells and genetic material. Folic acid also promotes development of a healthy nervous system, and prevents neural deficiencies in the fetus after conception—and it’s extremely important for healthy sperm production.
  • Nuts and Seeds – This includes walnuts, almonds, pecans and all seeds like safflower and sunflower seeds. The have essential fatty acids and Vitamin E which are essential in the production of healthy cells.
  • Citrus Fruits – Oranges, Kiwi fruit, grapefruit and other citrus fruits all have very high Vitamin C content. Vitamin C enhances sperm motility by preventing sperm clumping. It also enhances ovulation and release of the egg from ovaries.
  • Pigmented Vegetables – This includes orange or red hued vegetables like carrots, pumpkins, and all varieties of squashes. These have beta-carotene which is a healthy source of Vitamin A. This vitamin is essential for maintaining healthy tissues in the reproductive organs as well as being essential for developing healthy brains and eyes!
  • Sardine – This fish contains essential omega-3 fatty acids, which assist hormone production. In addition sperm is largely made up of this type of fatty acids as is the embryo’s developing nervous system.
  • Pineapple – This is the best known natural source of Manganese, a very important mineral. Manganese activates enzymes in the body that trigger production of various reproductive hormones. Low levels of manganese are associated with difficulty conceiving. Pineapple also contains great amounts of enzymes, which aid digestion.
  • Chilies – Spicy foods containing red chili peppers increases blood flow around the body, ensuring that the reproductive system gets a healthy supply. Chilies also stimulate endorphin production, associated with stress release and a feeling of calm relaxation, which greatly increase chances of conception.

These foods are most effective if consumed in their natural form. For the highest nutritional value, choose fresh, unprocessed organic foods wherever possible, and avoid overcooking your vegetables.

Spicy Egg Roast Kerala Style/ Mutta Roast

Mutta Roast

Serves : 3

Cooking time (approx.):  35  minutes



Hard boiled eggs- 3 nos

Onion sliced finely- 1 big

Ginger chopped- 1 table spoon

Garlic chopped- 1 table spoon

Kashmiri Chili powder- 1-11/2 tsp

Coriander powder- 1 1/2 tsp

Turmeric powder- 1/4 tsp

Meat masala/Egg masala- 2tsp ( or use 1/2 tsp garam masala and 1/2 tsp Pepper powder)

Tomato chopped finely- 1 small

Coconut  Milk – 1 cup

Curry leaves- Few

Mustard seeds


Salt to taste



  • Remove the shells of the hard boiled eggs  and cut each egg into half if desired
  • Heat oil in a pan ,add mustard seeds and let it splutter.
  • Add curry leaves,ginger and garlic and sliced onion ,saute till onion turns golden brown.
  • Add tomatoes and salt to taste.
  • Add chili powder,coriander powder,turmeric powder and meat masala and saute till tomato is completely cooked.
  • Add Coconut Milk.
  • Add the sliced egg ,and cover the egg pieces with the gravy carefully.
  • Cover and cook for a minutes on low flame.
  • Add Chopped coriander and serve.


This curry goes well with appam, idiappam or chapathi.

Kappa Puzhukku / Tapioca Roast

kappapuzhukku with fish curry

Kappa Puzhukku with Fish Curry

Serves : 3

Cooking time (approx.): 28 minutes


Kappa/Tapioca (peeled & diced) – 3 Cups

Turmeric powder – 1/2tsp

Mustard seeds – 1/2tsp

Few curry leaves

Onion/Shallots /Chuvunnulli (5 to 10) (chopped) -1

Coconut oil –

Red Chillies – 3 -4



To Grind:

Grated coconut – 1/2cup

Garlic pods/Veluthulli  – 3nos

Cumin seeds/ Jeerakam -1tsp

Green chillies  – 4 -5


Cook the diced tapiocas with enough salt and water until they gets well cooked, drain the water and mash little bit.


Meanwhile grind all the ingredients given under the list “to grind ” as for 2 or 3 minutes. Don’t make as fine paste


Now take the grounded paste,turmeric powder in a vessel and cook in simmer for few minutes,finally add the mashed tapioca,mix everything well,check for salt and put off the stove.


Heat the coconut oil, let splutters the mustard seeds,  add red chillies after 2 minutes add remaining  the onions( Chuvunnulli/Shallot ) , curry leaves and cook until the onions turns transculent,add this to the cooking mashed tapioca/Kappa .


Toss everything gently and serve wam with rice or  Kerala Special Fish Curry



English Malayalam Indian Spice Names

indian spices -Click to Zoom

The following is glossary of Spice names used in our Recipes in Malayalam/ English based on our readers Request

  • Patta/Karugapatta – Cinnamon
  • Elakka – Cardamom
  • Grambu – Cloves
  • Jathikka – Nutmeg
  • JathiPoo – Mace
  • Takkolam – Star Anise
  • Kus Kus – Poppy seeds
  • Jeerakam – Cumin
  • Perum Jeerakam (Saumph or Moti saumph in Hindi) – Fennel Seeds/ Sweet Cumin
  • Saumph (Patli Saumph or Choti Saunf in Hindi) – Aniseed/Anise – (Aniseed and Fennel Seeds are often Confused. Aniseed is used as Mouth Freshener and is expensive. Fennel seeds are often used in Kerala Cuisine.)
  • Karinjeerakam (Kaala Jeera or Shah Jeera in Hindi) – Black Cumin/ Black Caraway – (Nigella Seeds are also known as Black Cumin though it is entirely different from Kaala Jeera.)
  • Sheema Jeerakam (Shia Jeera) – Caraway seeds/ Persian Cumin/ Meridian Fennel (Caraway seeds and Black Cumin are often confused. Black Cumin is used in Biryani and Caraway seeds are used for flavoring Breads and Cakes in some cuisines.)
  • Ayamodagam – Ajowan caraway / Thymol seeds/ Carom/ Ajowan/ Ajwain
  • Ellu – Sesame seeds
  • Kunkumapoov – Saffron
  • Uluva – Fenugreek
  • Kayam – Asafoetida
  • Tulasi – Basil
  • Karuva Ella – Bay leaf
  • Karutha Uppu – Black Salt
  • Karivepala / Vepala – Curry Leaves
  • Malliyilla / KothaMalli – Cilantro / Coriander Leaves
  • Manjal – Turmeric
  • Malli – Coriander
  • Mulaku – Chilly
  • Kurumulaku – Pepper

Chicken Jalfrezi




1/2 kg boneless chicken, cubed or cut into strips

2 onions, sliced

2 tomatoes

2 green capsicums, cubed

3 green chillies

2 tsp chilli powder

2 tsp garlic paste

2 tsp ginger paste

2 tsp coriander powder

2 tsp cumin/Perumjeerakam powder

1 1/2 tsp garam masala

1/4 cup + 3 tbsp yoghurt

1/2 cup water

1 tbsp coriander leaves, chopped

salt to taste




1.      Marinate the chicken pieces with garlic paste, ginger paste, coriander powder, cumin powder, garam masala, 3 tbsp yoghurt and salt and refrigerate it for atleast an hour.
2.      Grind tomatoes and green chillies together to a fine paste and keep it aside.
3.      Heat oil in a pan, add the sliced onions and fry till soft and keep it aside. Add capsicums and saute for 1-2 minutes. Keep it aside.
4.      In the same oil, add the marinated chicken pieces and fry till the chicken is soft and dry. Remove the chicken from the oil.
5.      Add chilli powder and the remaining marinade in the same oil and saute. Then add the chicken and water and cook for 5 minutes.
6.      Add 1/4 cup yoghurt, fried onions and the ground paste and cook till dry.
7.      Add the sauteed capsicums and cook for 1-2 minutes. Garnish with coriander leaves and serve…

Thattikuttu Tips .  Do take the time to marinate the chicken as this makes the chicken juicy and full of flavour. You can also make this recipe with prawns. Just do the same thing with the prawns as you do with the chicken but for a shorter period of cooking time.

Spicy Sausage fry with Yoghurt Dip/ Sausage Roast with yoghurt Dip

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Serves: 3



Sausage Fry
Chicken Sausage – 1 packet -400gm

Garam masala –  1 teaspoon

Redchilly  Powder -1 or 1 ½  tablespoon

Lime Juice –  2 tablespoons

Salt – little

Oil – 2 tablespoon


Yogurt Dip :

Yoghurt – 1 cup

Green chilles- 1 or 2

Coriander leafs/ Curry leafs – 4 shredded

Garlic – 1 pod

Ginger –small

Salt – For taste

Method of Preparation:

Sausage  Roast

1. Clean and cut the sausage into thick slices .
2. Marinate sliced sausges with Chilly powder , Garam masala , Lime juice  and salt  for  at least 30 minutes.
3.  Heat the oil in  Fry pan  and Deep fry marinated sausage slices for 5 minutes or until it turns little brown.


Yoghurt Dip

   1.      Grind ginger and garlic to make smooth paste

   2.      Blend yoghurt with  sliced green chilles ,coriander leaf/Curryleafs, ginger garlic paste and salt

            Tip : Goes very well with Kubooz/ Arabic bread.  You can make more spicy by  adding Blackpepper to sausage  after roasting

Calicut Special Spicy Fish Curry/ Mulakkaracha Fish Curry

Calicut Special Spicy Fish Curry

Serves: 4
Seer fish ( Ney meen) /King fish (Aiykoora) : 1/2 kg /
Small  Red onion /Shallots/Chuvunnulli : 5-8 nos (thinly sliced)
Fenugreek Seeds/ Uluva  : 1/4 tsp
Green chillies : 3-4 nos
Kukum star/Kudampuli : 2-3 pieces

Curry leaves  : 2 sprig

Coconut oil : 3 tbsp

Salt to taste

To Grind :

Small  Red onion /Shallots : 10
Fennel seeds powder /Perumjeerakam Arachathu :1/2 tsp
Red chilly powder : 2 tbsp

Method of Preparation:

1. Clean and cut the fish into pieces.Soak the kukam star/kudam puli  in 1/4 cup water.
2. In blender grind the ingredients mentioned above “To Grind” to fine paste and keep it aside.
3. Heat oil in the pan when its hot, add fenugreek seed, sliced small onions and sauté for few minutes and curry leaves and sauté well till onions turns to golden brown.
4. Add grounded red chilli paste, sauté on low fire till oil separates from the sides.
5. Add soaked kudam puli with its water and pour enough water to cover all fish pieces and add salt, bring to boil.
6. When its done add the fish pieces and cover and cook in the medium heat,once the fish is cooked reduce the fire to lower flame and cook until the gravy thickens

7. Sprinkle coconut oil and the curry leaves to fish curry.Turn off the stove and keep the curry covered, let the flavor set.
8. Serve hot with Kappa/Rice/Poratto

Recipe For Goan Chicken Vindaloo With Kerala Twist

goan chicken vindaloo


Chicken – 1 kg

Salt to taste

Turmeric powder – 1/2 tea spoon

Vinegar – 3 table spoon

Bowl 1

Kashmiri Red chilies – 15

Cumin – 1 tea spoon

Black pepper corns – 1 1/2 tea spoon

Cloves – 3-4

Cinnamon – 1 stick

Star Anise – 1 or 2

Bowl 2

Onion sliced – 3

Tomato chopped – 1 or 2

Garlic – 3-5 cloves

Ginger – a small piece


Clean and cut the chicken into 2 inch pieces  and  apply salt and set aside for 30 minutes.

Meanwhile Soak all the ingredients in Bowl 1 in water for 15-20 minutes.

Heat oil in a pan add sliced onions and ginger and garlic , saute for 7-8 minutes and add tomato , saute well for another 3-4 minutes . Remove from flame . Grind this with all the soaked ingredients( Bowl 1) , turmeric and vinegar to a paste.

Transfer this to a cooking pot , add salt marinated chicken , and 1/2 cup of water , cook covered till done, for like 30 minutes. Uncover and let simmer for 5 minutes. Adjust the consistency of the gravy by simmering.

Note :-

You can omit Tomato and make it or  add 1 more table spoon vinegar .

Adjust the number of chilies as per your heat level.

Enhanced Spicy taste : You may marinate the chicken pieces with a grounded paste of chilli powder, turmeric powder, ginger, garlic, lemon juice, cloves and cinnamon and allow it to stand for 3 hrs. You may directly add this marinated chicken to the grinded masala.