May 2, 2018

Mutton Pepper Roast

Biriyani was a routine feast for weddings and other functions in my part of Kerala until some time back. That gave way to Fried Rice, Chicken Curry and cutlets eventually and now it has finally settled on Rice and host of non vegetarian and vegetarian items to feast on. Beef Roast or Chicken Roast is a prominent item on the plate without which it feels incomplete.

I have a strong penchant for roasted chicken, mutton and beef prepared the Malayalee way as I call it. The roasted masala releases a strong aroma coupled with beautifully caramelised onions and the slightly charred meat makes it a heavenly combo with flatbread and even rice. The key to getting this dish right is the proper roasting of the masala as you stir along to prevent it from burning at the bottom. I have tried chicken roast several times and I have not exactly got it the way I would love to have it. Then this mutton roast came along! I usually prefer mutton with gravy but for a change decided to give it a dry touch. I loved how it turned out and we feasted on it gloriously.

Mutton Pepper Roast

Preparation Time - 60 mins
Serves - 6

  1. Mutton – 1 kg cut into pieces
  2. Onion – 3 big ones thinly sliced
  3. Turmeric powder – ¼ tsp
  4. Pepper powder – 1 tsp
  5. Coriander powder – 1 tbsp
  6. Fennel powder – 1 tsp
  7. Cumin powder – 1 tsp
  8. Curry Leaves – 2 sprigs
  9. Coconut Oil
  10. Lime - 1

To Grind
  1. Ginger – 2 tbsp chopped
  2. Garlic – 2 tbsp chopped
  3. Onion – 1 medium sized chopped
  4. Green Chilly – 4
  5. Coriander powder – 1 tbsp
  6. Pepper powder – 1 tsp
  7. Turmeric powder – ¼ tsp
  8. Lime juice – 3 tbsp
  9. Salt to taste

  • Grind all the ingredients listed under ‘To grind’. Add 1 to 2 tsp water if necessary to form a thick paste.
  • Marinate the mutton pieces in the masala paste, add 1/2 cup of water and pressure cook for two whistles or until done.
  • In a separate pan, heat coconut oil. Add the onion slices along with the curry leaves. Saute until onion wilts.
  • Add the rest of the masala powders listed. Mix well and let them cook for a minute. Finally add the cooked mutton and give a good mix.
  • Let the excess water run dry. Keep stirring till a char begins to form on the onions and mutton pieces.Transfer to a serving dish and give a good squeeze of lime juice before serving.
  • Mutton Pepper roast can be served with any Indian flatbread or rice.

April 17, 2018

Chocolate Raspberry Tart - |No Bake|

This blog was born out of sheer boredom of relocating to a new country combined with an interest to cook.  We have come a long way since then and we just turned 3 this week!

This time, we have a simple no bake chocolate tart recipe for you.

Desserts are a rarity in my house but this one has made its way into our menu various times because its not complicated, uses easily available ingredients and takes very little time to make.

Here you go to the recipe -


 For the tart base
  1. Marie biscuits - 40 no.s
  2. Butter - 150 gms
For the chocolate filling 
  1. Semi sweet chocolate chips - 300 gms
  2. Whipping cream - 250 ml
  3. Corn starch - 1 tsp
For Raspberry topping
  1. Raspberry- 1 pack 
  2. Mint Leaf - a few
  • Grease a tart pan and keep aside.
  • Powder the marie biscuits coarsely in a food processor
  • Add butter and let it combine such that the butter soaks the biscuit crumbs and holds it together lightly.
  • Tip this into the tart pan and press to to the shape of the pan.
  • Cover this and let it refrigerate for 15 to 20 minutes.
  • Meanwhile, warm the cream in a saucepan.( do not boil) Add chocolate chips to it. Stir to combine and turn off the flame.
  • Sieve in the corn starch and mix well. Let it cool for about 10 minutes.
  • Pour the chocolate mix into the tart pan and let it refrigerate until set. This may take a minimum of half an hour.
  • Finally just before serving top it with raspberry and a few mint leaves. 
  • Cut into slices and serve for dessert!
You may also note 
  • You could sprinkle a little of powdered sugar over the top before serving. 
  • You could serve this chocolaty tart with ice cream.
  • It stays good in the refrigerator up to 5 days
  • Use fruit of your choice for topping but do the topping only before you serve.
Check out our 1st and second anniversary recipes here - 

April 10, 2018

Inji Pachadi | Ginger Yogurt Curry

The festival of Vishu heralds the New Year for the Hindus in the South Indian state of Kerala. Vishukkani, Vishukodi, Vishusadhya, Vishukkaineetom are the  customs and practices symbolic with the Malayalee New Year. ( Know more about these customs) Even today all these customs are followed with the reverence and sanctity they deserve.

There is no festivity without an elaborate Sadhya that serves so many dishes that you get up from the banana leaf stuffed swearing never to eat so much again. Yet if there was even one item missing out of the sadhya you would feel amiss and would call it an incomplete sadhya! 

Pachadi is a very common side dish for sadhya which is quick to make and can be made using different vegetables. Simply put, it is tempering the yogurt with veggies that go along with yogurt - Cucumber, beetroot,carrot, pineapple or even bitter gourd to name a few.


Preparation Time - 30 minutes
Serves - 4

  1. Ginger – ¼ cup finely chopped
  2. Shallots – ¼ cup chopped
  3. Green Chilly – 2 finely chopped
  4. Yogurt – 1.5 cups
  5. Red Chilly – 1 
  6. Mustard seeds – 1 tsp
  7. Curry Leaves – 2 sprigs
  8. Coconut oil
  9. Salt to taste
  • Heat oil in a pan, add the mustard seeds and let it splutter.
  • Add ginger, shallots, green chilly, red chilly and curry leaves. Saute well until the ginger just begins to brown.
  • Turn off the flame. Add yogurt, adjust salt and stir well until mixed. (add yogurt only after turning off the flame else it may curdle.) Stir for a while lest the heat from the vessel begins to curdle it up.
You may also note -
  • Pachadi is best served with Matta Rice.
  • It is always served at room temperature.
  • It is fine to be refrigerated but needs to be brought to room temperature before serving. Try not to re-heat. If at all you do, turn off the flame just when it begins to warm.

March 31, 2018

Nadan Kozhi Porichathu | Kerala Chicken Fry

With Easter just a day away marking the culmination of the Holy week and season of lent, Christian households would be prepping up a feast to celebrate the resurrection of Christ. Our celebrations often overshadow the real reason for the existence of such a day. To put it in a line - Easter Sunday celebrates resurrection of Jesus Christ from the tomb on the third day after crucifixion, fulfilling the prophecy that the Son of God would die for our sins and rise on the third day signifying eternal life.

With a good share of Indian Christian population in the Southern state of Kerala, Easter Sunday would witness a day of festivity both at church and at homes. Here is a recipe that you can add on to the menu - Nadan Kozhi Porichathu/ Kerala Chicken Fry.


To Marinate –
  • Chicken – 1 kg cut into medium or large pieces
  • Ginger- garlic paste – 2 tsp
  • Kashmiri chilli powder – 1 tsp
  • Red chilli powder – 1 tbsp
  • Turmeric powder – ½ tsp
  • Fennel powder – 1 tsp
  • Garam Masala – 1 tsp
  • Vinegar – 4 tsp
  • Salt to taste
  • Water 

For the masala - 
  • Coconut – ½ cup grated
  • Curry Leaf – 2 sprigs
  • Coconut oil – for deep frying
  • Red chilli powder – ½ tsp
  • Salt


  • Clean the chicken and pat dry them. Create gashes on the chicken for the marinade to seep in.
  • Prepare the marinade using the ingredients listed under ‘To Marinate’. Add water only if required to form the paste.
  • Marinate the chicken pieces in the marinade and set aside for a minimum of half an hour or maximum of a day in the refrigerator.
  • Heat oil in a deep pan, add the chicken pieces and fry on both the sides on medium flame until the chicken is cooked and a golden brown colour is attained.
  • Transfer this on to a kitchen towel to drain off excess oil. Transfer this to a serving dish.
  • Once all the batches of chicken have been fried, add coconut and curry leaf to the same oil along with chilli powder. Fry until the coconut turns light brown in colour.  It will continue to cook even after you take it off the flame. Spread this onto the chicken in the serving dish. Sprinkle a dash of salt over the dish and serve hot.