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RASAM
MILAGU/PEPPER RASAM
     Milagu Rasam/Pepper Rasam is the first thing a South Indian would suggest, on the onset of Cold or Flu.  Recently I was down with fever and Sore Throat, what Doctor suggested to me was the same, a dosage of Hot Milagu Rasam along with Rice or as a Soup.  It proves true to nature, the Pepper in this Rasam is the best home remedy for cold and flu.
      A combination of Tomatoes, Tamarind, Cumin and mainly Pepper is what makes this Milagu Rasam.  All ingredients play its role as an individual doctor helping to heal a sore throat, blocked nose, cold and flu. Yet another Kongu special Kollu Rasam also is one of the best home remedies for Cold and Flu. When your Nose is totally stuffy, it subtles your sense of smell and taste, it's always comforting to have spicy and aromatic Rasams.
      All the more if you are on the cooking side when you are sick, it would be the toughest part.  This Milagu/Pepper Rasam is a simple recipe which can be prepared within minutes.  Few ingredients and simple steps of cooking add an extra note of favourability when it comes to Milagu/Pepper Rasam.  Don't succumb your instincts to prepare this Rasam only when your sick, this is a wonderful recipe which can be prepared for all occasions, even for a Virundhu(Banquet).
     Among the varieties of numerous Rasams, Milagu Rasam imbibes the goodness of Pepper and the spices added to it.  It is a good home remedy for cold and flu. Enjoy this wonderful Milagu Rasam with Rice or drink it as a soup.


For more Rasam Recipes, Click here...


Cuisine - South Indian
Recipe Type - Soup/Rasam
Spice Level  - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

  MILAGU/PEPPER RASAM

INGREDIENTS :

For Milagu/Pepper Rasam :

Tomatoes - 1 Nos.
Tamarind - 1/2 Lime Size.
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery / Sugar - A pinch (Optional)

For Tempering :

Sesame Oil - 2 Tspns
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/4 Tspn
Asafoetida Powder - A Pinch
Dry Red Chillies - 1-2 Nos.


To Grind :

Peppercorns - 11/2 Tspn
Cumin Seeds - 1 Tspn
Curry Leaves - 2 Sprigs

For Garnishing :

Coriander Leaves - Few

METHOD : 

  • Soak Tamarind in water for few minutes and extract tamarind juice out of it.
  • Add Chopped Tomatoes to 1 Cup of Water along with Tamarind extract, Turmeric Powder and Salt.
  • Boil this for about 5-8 minutes.
  • Grind/pound the Peppercorns, Cumin Seeds and Curry Leaves coarsely.
  • Add the coarsely ground mixture to the Tomato-Tamarind Water along with some Jaggery and stir well.
  • Allow it to boil for few minutes on a low flame.
  • Switch off the flame and leave it aside.
  • Heat Sesame Oil in a pan, lower the flame, splutter Mustard seeds, Fenugreek Seeds, and Dry Red Chillies.
  • Add Asafoetida to the above and give a quick stir.
  • Pour Tomato - Tamarind mix to the seasonings and mix well.
  • Switch off the flame, garnish Milagu/Pepper Rasam with Coriander Leaves and immediately cover the Rasam bowl.
  • Serve Milagu/Pepper Rasam hot with Rice or simply have it as a Soup.

NOTES :

  • Can crush few cloves of Garlic along with cumin and peppercorns and add it to the Milagu/Pepper rasam, if preferred.  
  • Can season the Milagu/Pepper Rasam in Ghee instead of Sesame Oil.
  • But if you are preparing the Milagu/Pepper Rasam when you are sick use Sesame Oil or any other Vegetable Oil.
  • Adding Jaggery also is purely optional, but it compliments well with Tamarind.
  • Do not over boil the Milagu/Pepper Rasam, which will spoil the flavour, taste and the nutritious value.
  • Covering the Rasam bowl immediately after the seasonings are added is to retain and infuse the flavours into the Rasam.

FOOD AS MEDICINE
MURUNGAI KEERAI/MORINGA LEAVES KOOTU

     Murungai Keerai/Moringa Leaves are small leaves of Moringa/Drumstick Tree.  It is a common scene in any South Indian household to plant a Moringa/Drumstick Tree in their kitchen garden.  A Moringa/Drumstick Tree is a slender tree with drooping branches with small leaves, white flowers and long pods of drumsticks.  In ancient days there was a belief that the leaves, Drumstick(long pods of the tree), the Seeds from the pods, Moringa Flowers, Bark of the tree and the Resin can cure more than 300 ailments. And the tree sticks on to the belief to date. It is exceptionally nutritious tree catering its benefits both as a vegetable and as a medicine.
      Moringa Leaves are a rich source of minerals like Iron, Calcium, Potassium, essential Amino Acids and Vitamin A, B & C.  It is a good source of dietary fibre too.
      Most of the parts of the Moringa/Drumstick Tree are used either for cooking or as a medicine.
It is used as
  • Food 
  • Medicine
  • Water Purifier
  • Cattle Fodder
  • Fertiliser
  • Natural pesticide
  • Fuelwood and other uses

        Though a variety of recipes can be prepared from the Moringa Leaves, this is a simple recipe prepared with Murungai Keerai/Moringa Leaves and Bengal Gram Dhal, commonly called as Kootu in South India. A combination of a Dhal and vegetable/greens, tempered with mild spices. I usually add some grated coconut to the Kootu Recipe. Sometimes I grind the grated coconut with Garlic, Green Chillies and Cumin seeds and add it to the Kootu Recipe.

Cuisine - South India
Course - Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 15 - 20 Minutes

INGREDIENTS :

Moringa Leaves /Murungai Keerai - 1 Cup
Bengal Gram Dhal  - 1/2 Cup
Ginger - A Small Piece (Optional)
Asafoetida - A pinch.
Turmeric Powder - 1Teaspoon
Oil - 1 Teaspoon


To Temper and Sauté :

Oil  - 1 Tablespoon
Mustard Seeds - 1 Teaspoon
Cumin Seeds - A Pinch
Dry Red Chillies - 2 No's.
Curry Leaves - 1 Sprig
Onion - 1/2 No.
Garlic - 1 Clove (optional)
Green Chillies - 2-3 Nos.
Coconut - 3 Tablespoons


METHOD:

                 For more details on How to cook Beans Lentils and Pulses, click here ...

  • Clean and wash Bengal Gram Dhal until water runs clear.  Drain it and pour about 11/2 Cups of water to it.
  • Pressure-cook Bengal Gram Dhal(Kadala Paruppu) along with a drizzle of Oil, and a pinch of Asafoetida for 2 Whistles on a High Flame and 2 Whistles on a low flame. 
  • The Dhal should be well cooked.
  • Remove the Moringa Leaves and discard the stalks.
  • Wash the Moringa Leaves through running water in a Colander. Leave it aside for the water to drain from the leaves.
  • Add the Moringa Leaves to the cooked Bengal Gram Dhal, along with Turmeric Powder, finely chopped Ginger, a pinch of Sugar and Salt.
  • Cover and cook for few minutes until the Moringa Leaves are cooked.
  • Do not overcook the Moringa Leaves (they may turn black).
  • Heat oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
  • Add Cumin seeds and give a quick stir.
  • Immediately add finely chopped Onions, Garlic and Green Chillies to the above and sauté until onions turn translucent.
  • Add grated Coconut to the above and give a quick stir.
  • Fry this for a while on a very low flame.
  • Add cooked Bengal Gram Dhal and Moringa Leaves to the tempering and mix well.
  • Adjust the consistency of the Murngai Keerai/Moringa Leaves Kootu to your preference.

NOTES :

  • This is a slightly dry version of Kootu, so I have not added much water while cooking the Moringa Leaves Kootu.
  • And I temper and saute them in the above method.
  • If you want a slightly mushy Kootu, You can cook Dhal for two/three more whistles.
  • And alternatively can add coarsely ground coconut mix to the Dhal and Vegetable Kootu.
  • For the above version, Pulse grated Coconut, Green Chillies, Garlic and Cumin Seeds for 2-3 times. (Do not grind)
  • Add this to the cooked Bengal Gram Dhal and Moringa Leaves with 1/2 cup of water and mix well.
  • Leave this on a low flame until raw flavour goes for few minutes and it reaches the desired consistency.
  • Can add any other Indian Green varieties and prepare the same Kootu.
  • Can substitute Bengal Gram Dhal with Moong Dhal/Tuvar Dhal too.

    HEALTH BENEFITS :

    • Drumstick/Moringa leaves are rich in vitamin A and thus benefits Eyes.
    • It is a good source of Calcium and thus facilitates healthy bones.
    • It has a cooling, calming effect on our system,
    • It is diuretic and reduces bile secretion and stops indigestion.
    • Drumstick/Moringa leaves thus increase the Appetite.
    • Vitamin B in this Drumstick assist in increasing the metabolism and thus digesting the fats, proteins, sugar and carbohydrates better and faster.
    • Vitamin B also stimulates the Nervous System.
    • Drumstick/Moringa leaves prevent Anemia.
    • It also helps in preventing Heart Diseases.
    • Vitamin C boosts the Immune System.
    • It also acts as a detoxifying agent.
    • Drumstick/Moringa leaves are extremely popular for reducing high blood pressure and bad cholesterol. 
    • Drumstick/Moringa leaves control the Sugar level in diabetic patients.
    • The fibre and the minerals in Drumstick/Moringa leaves support healthy digestion and combat flatulence, constipation, colic pain and ulcer.
    • In Ayurveda, it is also known to prevent premature greying and improve hair growth.
    • It helps to treat Acne.
    • It is also beneficial in the treating Asthma.
    • Helps to treat Arthritis.
    • Drumstick/Moringa leaves increases Breast Milk Secretion.
    ______________________________________________________________

    *DISCLAIMER:

          Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice on any matter related to your health. This is for information purposes only.
     


    CHICKEN
    PEPPER CHICKEN FRY WITH POTATO SLICES
        
          This Pepper Chicken Fry with Potato Slices is a family recipe. Chicken, when combined with deep-fried Potato slices, makes this Pepper Fry a most sought dish at home.  Non-Vegetarian curries without Potatoes is a taboo according to my husband and kids, so no wonder how this dish is welcomed by them. The first time I tasted this Pepper Chicken  Fry was at my in-law's place.  My MIL's elder sister Pearly aunty has a special skill in cooking and an inevitable skill for serving. I saw her preparing this Pepper Chicken Fry with deep fried Potato Slices in a meticulous way.  This is one Chicken dish frequented at home, and when the idea of starting a blog crept my mind this was one of the first few recipes which came to my mind.
         My MIL's family has a deep routed Portuguese Culture imbibed in their cuisine mainly because they are from the coastal city of Fort Cochin.  Somewhere or the other most of their dishes have a touch of diverse cuisines. May be their skill of Wine Making, Fruit Cakes, Puddings, Full Roasted Chicken, Stews & Vindaloos are living legacy of the distinctive culture of the land.  Living in the family and learning the family style of cooking tradition is one thing I cherish the most. Adding Potatoes or any other starchy vegetable into Non-vegetarian dishes have been their style of cooking which most of the other parts of Kerala has not much adapted.  We can see a similar type of cooking in Malaysia too, especially in Nyonya Cuisine which also has a strong Portuguese influence.
          Cochin being the Gateway of Kerala, the city has always surprised me with its unique vibrancy and absolute distinctiveness.  It is the "Land of a Life Time" with a diverse blend of Indo, European, Portuguese, Jewish & Arab way of life. My curiosity started with the information that the huge Chinese Fishing Nets/Lift Nets(Cheena Vala) used for Fishing is a special technique built by the Chinese as early as 14th Century. Combing through the neighbourhoods of Cochin, we can still see a wide array of Culture & telltale sign of History, silently tucked in quaint bylanes. My love for the place and food lingers on...




    Cuisine - Indian
    Course - Side Dish
    Difficulty - Medium
    Spice Level - High
    Serves - 2-3
    Author - SM

    Preparation Time - 20 - 30 Minutes
    Cooking Time - 25 - 30 Minutes.

    INGREDIENTS :

    For Deep Fried Potato Slices :

    Potato - 6-7 Nos.
    Salt - To Taste
    Turmeric Powder - a Pinch
    Oil - To Deep Fry

    For Pepper Chicken Fry :

    Chicken - 500 Gms
    Onion - 2 Nos.
    Ginger Garlic Paste - 2 Tbspn
    Turmeric Powder - 1/2 Tspn
    Red Chilli Powder - 1 Tspn
    Garam Masala Powder - 1 Tspn
    Pepper Powder - 2 Tbspn
    Curry Leaves - 2 Sprigs
    Salt - To Taste

    To Garnish :

    Coriander Leaves - few
    Oil - 3-4 Tbspn

    CHICKEN
    PEPPER CHICKEN FRY WITH POTATO SLICES

    HOW TO MAKE PEPPER CHICKEN FRY WITH POTATO SLICES

    METHOD :

    For Deep Fried Potato Slices :

    • Clean and Peel the Potatoes, then cut them into thin Slices.
    • In a wide bowl take some water, add a dash of Salt a pinch of Turmeric to the water and mix well.
    • Soak the Potato slices in Water for about 20-30 Minutes.
    • Drain and discard the water.
    • Line up the Potato slices on a clean kitchen towel to dry.
    • Heat Oil in a deep pan on a high flame and allow it to smoke off.
    • Lower the flame to medium.
    • Deep fry the Potato Slices until they turn crispy and into light golden brown in colour.
    • Remove the Potato Slices with a slotted spoon and line it up on Paper Towels.

    For Pepper Chicken Fry :

    • Clean, wash and Cut chicken into small pieces.
    • Heat Oil in a Pan and sear the Chicken Pieces with a dash of Salt.
    • Sear the Chicken Pieces for about 5-7 minutes or until they turn into white colour.
    • Remove the Chicken pieces from the pan and keep it aside.
    • Heat oil, saute Onions (Cut lengthwise) along with Curry Leaves until onions turn translucent.
    • Add the Ginger-Garlic paste to the above and saute until fragrant on a very low flame.
    • Add Turmeric Powder, Red Chilli Powder and Garam Masala Powder to the above and fry for a while on a very low flame.
    • Add the seared Chicken pieces to above mix along with Pepper powder and mix well.
    • Leave this on a very low flame until the Chicken pieces are well cooked and turn soft. 
    • Can sprinkle some water to cook the chicken.
    • Finally, add the deep fried Potato Slices to the Pepper Chicken Fry and mix well.
    • Care should be taken not to break the Potato Slices.
    • Leave this on a low flame for few minutes, until the Chicken pieces & Potato Slices are well roasted.
    • Leave it on a low flame until the Curry turns dry and every piece is well coated with the Masala.
    • Garnish Pepper Chicken Fry with Coriander Leaves and serve hot.
    • Goes well as a side dish with Roti & Rice.

    NOTES :

    • Adjust the amount of Pepper Powder to suit your spice level.
    • Adding freshly ground Peppercorns gives a wonderful aroma.
    • Cook the dish on a low flame until each and every piece is well roasted and coated with the masala.
    • Care should be taken not to break the Potato slice while stirring the dish.



    Thai mango sticky rice with coconut milk being poured over glutinous rice and fresh mango slices

    Thai Mango Sticky Rice with Coconut Milk

     

     What is Thai Mango Sticky Rice


         'Thai Mango Sticky Rice' is a popular Thai Dessert, called as KHAO NIAO MA MUANG.  A simple combination of Steam cooked Glutinous Rice and Slices of Mangoes served with a drizzle of Sweetened Coconut Milk. Thai Mango Sticky Rice is an exotic & easy Thai Dessert which is truly traditional, tropical, tasty and all the more fulfilling.

    [Jump to Recipe]

          Though Mangoes are available throughout the year in Thailand, it peaks its season during the months of April, May and June when Malaysian markets are loaded with Local and Thai Mangoes. Sticky Rice is a particular variety of rice grown in South East and East Asia.  Though commonly called as Glutinous Rice(not because they contain any gluten, but for the reason they are sticky).  Sticky Rice tends to become Sticky and Translucent once cooked. The trick of getting perfectly cooked Sticky Rice is to soak them before cooking.

         Steam cooked Sticky Rice is then served along with Sweet Mangoes with a drizzle of Sweetened Coconut Milk.  Some recipes serve Thai Mango Sticky Rice with garnishes like Roasted Sesame Seeds or cooked Yellow Moong Dhal. The dessert is best eaten warm.  We can even find Food Vendors selling these sweetened sticky Rice along with Durians instead of Mangoes.  Recently, I even found a recipe with Jack Fruit. Yet to try these combinations.

         My love for Thai Food took over me gradually but when it comes to this dessert, it was Love at First Bite.  Though the Sticky Rice in Coconut Milk was a faint reminiscence of Paal Kanji (Coconut Milk Porridge), the exotic combination of the Rice with Mangoes made me fall in love with this Dessert the moment I tasted it. It is one of that must order dish while we eat at Thai Restaurants and the most frequented Thai Dessert at home.

    For more Recipes from Thai Cuisine, Click here...


    Cuisine - Thai
    Course - Dessert
    Difficulty - Medium
    Serves -2-3
    Author - SM

    Preparation Time - 10 - 15 Minutes
    Soaking Time - Overnight
    Cooking Time - 30-45 Minutes
     
    If you love Thai desserts, you can also try this Thai Red Ruby Dessert - Tab Tim Grob



    Authentic Thai Dessert - Khao Niao Mamuang/Thai Mango Sticky Rice 

    WHITE GLUTINOUS RICE / STICKY RICE

    White Glutinous Rice in a wooden bowl showing the texture of the sticky rice

    White Glutinous Rice -  Sticky Rice

    Ingredients for Thai Mango Sticky Rice: 

        This authentic Thai mango sticky rice recipe is one of the most popular Thai desserts made with glutinous rice, coconut milk and ripe mangoes 

    TO COOK STICKY RICE/WHITE GLUTINOUS RICE:

    Sticky Rice - 1 Cup
    Water - 1 Cup
    Salt - a Pinch

    FOR THAI MANGO STICKY RICE:

    Mango - 2 Nos.
    Coconut Milk - 1–11/2 Cups
    Sugar - 2-3 Tbspn
    Salt - a Pinch
    Pandan Leaf/Screw pine Leaf - 1 Leaf (optional)

    For a detailed Recipe on How to make Coconut Milk from scratch, Click here...
     

    Method - Step-by-step Guide on how to make Thai Mango Sticky Rice:

    Khao Niao Mamuang Thai mango sticky rice with ripe mango slices on banana leaf

    Authentic Thai Mango Sticky Rice with Fresh Mango Slices

    HOW TO COOK STICKY RICE/GLUTINOUS RICE:

    IN STEAMER - TRADITIONAL METHOD :

    • Wash the Sticky Rice for two-three times or until the water runs clear.
    • Soak the Sticky Rice in ample of water for about 2-3 Hours or Overnight.
    • Once soaked, drain the sticky rice and discard the water.
    • Pour 5-6 Cups of Water at the bottom of the Steamer.
    • Carefully place the steamer plate and line it up with a clean Muslin/Cheesecloth.
    • Spread the Sticky Rice over the Muslin/Cheesecloth and cover the steamer with the lid.
    • Cook the Sticky Rice on high flame for about 5-8 minutes.
    • Lower the flame to Medium and cook for the other 15-20 minutes.
    • Once cooked the Sticky Rice would turn translucent.
    • Switch off the flame and leave it aside for about 8-10 Minutes.
    • Remove the lid of the Steamer and fluff up the rice with a chopstick/fork.
    • Transfer the cooked Sticky Rice into a bowl.

    MICROWAVE METHOD:

    • Soak the Sticky Rice in Warm Water for 10-15 minutes.
    • Drain the Sticky Rice and discard the water,
    • Add the Sticky Rice and Water in a Microwave safe Bowl big enough to hold rice and water.
    • For 1 Cup of Sticky Rice, I used 1 Cup of Water.(Rice Water Ratio = 1:1).
    • Cover the bowl and cook on high power for 3 Minutes.
    • Carefully remove the bowl and stir the ingredients well.
    • Cook for another 3 Minutes.
    • Once cooked the Sticky Rice would turn translucent.
    • Remove the bowl and give a quick stir.
    • If the Sticky Rice has not cooked, cook for another few minutes.
    • The timing to cook the Sticky Rice depends on the type of Microwave.
    • For every 2-3 minutes remove the bowl from the Microwave and mix it well.
    • This way you can ensure that the Sticky rice is evenly cooked.

    FOR THAI MANGO STICKY RICE:

    Mangoes :

    • Wash and Peel the Mangoes.
    • Slice up the Mangoes, discard the seed and leave them aside.

    Coconut Milk for Thai Mango Sticky Rice:


    • Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
    • Tie up a Pandan Leaf(Screw pine Leaf) and add it into the coconut milk.
    • Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
    • Lower the flame and boil for another 2-3 minutes.
    • Switch off the flame.
    • Discard the Pandan Leaf(Screw pine Leaf) from the Coconut Milk.

    COMBINING THE INGREDIENTS FOR THAI MANGO STICKY RICE

    • Take a Scoop of Sticky Rice and place it on a serving plate.
    • Let the Sticky Rice be hot.
    • Pour 3/4 the amount of Warm Coconut Milk over the hot Sticky Rice.
    • Let it sit for about 5-7 Minutes
    • Let the Sticky Rice absorbs the Coconut Milk.
    • Line up the Mango Slices along with the Sticky Rice and Coconut Milk.
    • Drizzle the rest of the Coconut Milk just before serving the Thai Mango Sticky Rice.

    Protips & Notes for Perfect Thai Mango Sticky Rice:


    • Soak the Sticky Rice before cooking.
    • Let the Sticky Rice and Coconut Milk be hot when they are mixed together.
    • This will enable the rice to absorb the Coconut Milk.
    • Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
    • Adding Pandan Leaf/Screw pine Leaf to the Coconut Milk is truly optional.
    • This is mildly sweet dessert when combined with Mangoes gives a wonderful and unique taste.
    • Can Substitute Sticky Rice/Glutinous Rice with Fragrant Rice/any other variety of long grained Raw rice variety.
    • Cook the rice accordingly.  
    • Can Substitute half the amount of water with Coconut Milk while cooking the Sticky Rice.
    • This will give more flavour to the Sticky Rice.

    Pair this Authentic Thai Dessert with a comforting Thai meal like Tom Yum Soup or Thai Pineapple Fried Rice for complete meal.

     

    FAQs 

    Q: Can I use regular rice instead of sticky rice?

    • A: Sticky rice is traditional, but short-grain rice works as a substitute with slightly different texture.

    Q: Why is my sticky rice not soft?

    • A: It likely wasn’t soaked long enough before cooking.

    Q: Can I make mango sticky rice ahead of time?

    • A: Yes, but best served warm for best texture and flavour. 

    Ambalapuzha Paal Payasam, a renowned dessert offered at the Ambalapuzha Sri Krishna Temple, served in a brass uruli alongside a brass container of uncooked rice and peacock feathers, symbolising Lord Krishna.

    Ambalapuzha Paal Payasam - Divine Offering

           

    Ambalapuzha Paal Payasam Recipe: A Traditional Kerala Ari Payasam

       Discover the rich and creamy delight of Ambalapuzha Paal Payasam, a traditional Kerala Rice Payasam that’s as simple as it is sublime. This iconic dessert, made with Kerala Rose Matta rice (also known as Unakkalari or Chembavu Ari), offers an authentic taste that sets it apart from its contemporaries.

        While many variations of rice kheer use Basmati rice, the classic Paal Payasam recipe adheres to tradition by using Rose Matta rice. This not only enhances the flavour but also contributes to the dessert’s signature pink hue and creamy texture. 

        The secret to achieving this perfect blend of taste and texture lies in the slow-cooking method. Gently simmering the pudding on a low flame allows the rice to cook uniformly, absorbing the milky sweetness and transforming into a rich and velvety treat.

        Whether you’re a novice or an experienced cook, making Paal Payasam in your own kitchen is a rewarding experience. This dish isn’t just a treat for the taste buds; it’s a piece of Kerala’s culinary heritage, promising a taste of nostalgia with every spoonful.

          ↓ JUMP TO RECIPE  


    Full meal with Kerala Kanji served with green gram stir-fry, coconut chutney, and mango pickle on banana leaf

    Traditional Kerala Kanji Meal with Payar, Chammanthi & Achar

    "Kerala Kanji (Rice Porridge) – A Soulful Meal with Payar, Chammanthi & Achar"

    Feeling under the weather or just nostalgic for home? Kerala Kanji is the bowl of warmth your soul has been craving

        Kerala Kanji – the humble rice porridge that’s anything but boring. Known as കഞ്ഞി in Malayalam and கஞ்சி in Tamil, and is revered as a healing food in Ayurvedic traditions, this dish is often served with Cheru Payar Thoran, Thenga Chammanthi, Kadumanga Achar and Pappadam – making it a balanced, nostalgic meal. Whether you're nursing a cold, recovering from therapy, or simply craving comfort, Kanji delivers both flavour and gut-friendly nourishment. Read on for recipes, serving tips, pro tricks, and the real story behind this age-old Kerala comfort food.

    ↓ JUMP TO RECIPE
    Crispy golden Pazham Pori, a popular Kerala snack made with ripe bananas and batter-fried to perfection.

    Crispy and Sweet Pazham Pori: An Authentic Kerala Delight

    "Pazham Pori: The Ultimate Kerala Banana Fritters to elevate your Tea Time"

    A Beloved Kerala Snack

        Pazham Pori, also known as Ethakka Appam or Ethakka Porichathu, is a cherished snack in Kerala. These delicious banana fritters are traditionally made with ripe Nendhra Pazham (Nendran Bananas) and are a popular tea-time treat in many South Indian households.  When you're craving a sweet treat, the famous Pazham Pori - Kerala's beloved banana fritters - comes to the rescue.

    The Joy of Tea-Time Snacks

        In Kerala, tea-time snacks, known as Naalumani Palaharam, are an essential part of daily life. Pazham Pori is a favourite among these snacks, often enjoyed with a hot cup of tea or coffee. The term "Kadi & Kudi" (Bite and Sip) perfectly encapsulates this delightful experience.

    A Family Favourite

        Pazham Pori is a staple in my home, with my husband and kids being ardent fans. Whenever we visit Cochin, my mother-in-law’s sisters never fail to treat us to this snack. Watching my husband and sister-in-law compete to gobble up the freshly fried, hot Pazham Pori, with fumes practically coming out of their mouths the moment they bite into the hot fritters, is always an amusing sight.

    Why Nendhra Pazham?

        A common question in our household has been why Pazham Pori is traditionally made with Nendhra Pazham and not other banana varieties. Even my son has asked me this. It wasn’t until I moved to Malaysia that I discovered the variety used in Pazham Pori can vary. While Nendhra Pazham(Pisang Tanduk ) remains the classic choice, other types of Bananas are also used in similar recipes across Malaysia, singapore, Indonesia and Brunei.

    Variations Across Regions

        While Nendhra Pazham is traditionally used, different varieties of bananas are used in Malaysia, where a similar snack called Pisang Goreng is popular. Pisang Tanduk (Nendhra Pazham), Pisang Abu (Monthan Vazha Pazham), Pisang Awak (Karpuravalli), Pisang Raja, and Pisang Nangka are some of the varieties used for Pisang Goreng.

     

    For more authentic Kerala Nadan Palaharam recipes, click here...


    Cuisine: Kerala (India)
    Recipe Type: Snack
    Difficulty Level: Easy
    Serves: 3-4
    Author: SM

    Preparation Time: 15–20 Minutes
    Cooking Time: 20–30 Minutes

     

    For more delicious recipes From God's Own Country - Kerala, click here...


     "Tea-Time Perfection - Step-by-Step Guide to Perfect Kerala Pazham Pori at home"

    Ingredients for Pazham Pori

    For the Batter:

    • 1/2 Cup All-Purpose Flour or Wheat Flour
    • 2-3 Tablespoons Rice Flour
    • A Pinch of Baking Soda
    • 1/4 Teaspoon Salt
    • Sugar to Taste (adjust according to the sweetness of the bananas)
    • Cold Water (approximately 3/4 cup)

    For the Fritters:

    • 2 Medium-Sized Nendhra Pazham (Bananas)
    • Oil for Deep Frying

     

    Method: How to Make Pazham Pori

    Prepare the Batter:

    • Mix all the ingredients for the batter, ensuring there are no lumps.
    • Use cold water to achieve a slightly thick consistency that coats the banana slices well.
    • Adjust the sugar based on the sweetness of the bananas.

    Prepare the Bananas:

    • Peel the bananas and slice them thinly or into rounds.

    Fry the Fritters:

    • Heat oil in a deep pan until it starts to smoke.
    • Reduce the flame to medium-high.
    • Dip the banana slices in the batter and deep-fry them until they turn crispy and  z golden.
    • Remove the fried Pazham Pori from the oil and drain on paper towels.
    • Serve hot and enjoy!

    Notes & Tips for Perfect Pazham Pori:

    • Flour Choice: All-purpose flour is commonly used, but wheat flour (atta) can be a healthier substitute.
    • Crispy Texture: Rice flour adds a delightful crispiness to the fritters.
    • Optional Additions: Adding baking soda helps retain crispiness longer. Sugar can be omitted if the bananas are sufficiently sweet.

    Satisfy Your Snack Attack with Authentic Kerala Pazham Pori

        Indulge in the crispy, sweet goodness of Pazham Pori, a beloved snack from God's Own Country, Kerala. Whether you're enjoying a relaxing tea-time or looking to impress your family with a traditional treat, these banana fritters are sure to delight. Don't forget to share your Pazham Pori creations and spread the love for this classic Kerala delicacy. For more mouth-watering Kerala recipes, explore our collection and bring a taste of Kerala to your kitchen. Happy cooking!



         This is a simple Padang(Indonesia) style Chicken Curry called Gulai Ayam. Gulai is a type of rich Coconut milk based Curry prevalent in Indonesia, Malaysia and Singapore. Commonly Chicken, Beef, Lamb, Fish or Seafood are added as a basic ingredient into this type of Curry. Vegetarian versions prepared with Raw Jackfruit(Nangka), Bamboo shoots(Rebung) and Cassava/Tapioca Leaves(Singkong/Daun Ubi Tumbuk) can also be found.  Gulai has a wonderful thick consistency and creamy texture with a strong note of local spices & herbs in the curry, making it rich, tasty and aromatic.
        Though a dish which originated from Sumatra (Indonesia), the Curry is literally a twisted version of Indian Curry prepared with local herb & spices.  Vegetables or meat are slow cooked in the spice mix along with Coconut milk until you get a perfect yellow coloured, thick and creamy Gulai(Curry).  All the more this Curry is quite aromatic and flavourful.
        We happened to taste this Indonesian Chicken Curry/Gulai Ayam, during our recent visit to a nearby Island of Indonesia, Batam.  This Curry on the menu caught my eye and when asked, the Indonesian girl who took orders for the food said it is a nice Curry.  Though I have seen quite many versions served in local Malay restaurants, I have never tried this curry before. They served the curry in a clay pot - small skin on Chicken pieces and Potato chunks in a Coconut milk based curry was well spiced but very light and tasty.  We combined it up with fragrant rice and it was divine.  The taste of Gulai Ayam lingered in my taste buds even long after I left Batam.

    Cuisine - Indonesia (South East Asian)
    Recipe Type - Curry 
    Spice Level - Medium-High
    Difficulty -Medium
    Serves -3- 4
    Author - SM

    Preparation Time - 15 - 20 Minutes
    Cooking Time - 25 - 30 Minutes


    HOW TO MAKE INDONESIAN CHICKEN CURRY RECIPE GULAI AYAM


    INGREDIENTS :

    Chicken - 1/2 Kg.
    Potatoes - 3 Nos.
    Lemongrass - 1 Stalk
    Bay Leaf - 1 Leaf
    Thick Coconut Milk - 1/2 Cup
    Thin Coconut Milk - 3/4 - 1 Cup
    Salt - To Taste
    Gula Melaka/Palm Sugar - 1 Tspn
    Oil - 3 Tbspn

    For the Rempah Paste :


    Cumin Seeds - 1/2 Tspn
    Fennel Seeds - 1/2 Tspn
    Nutmeg - 1/4 Tspn
    Cinnamon 1" Stick - 2 Nos.
    Cloves - 1/4 Tspn
    Cardamom Seeds - 3 Pods
    Coriander Powder -1 Tspn
    Shallots - 4-5 Nos.
    Garlic - 2-3 Cloves
    Ginger - 1" Piece
    Bird's Eye Chillies - 5-7 Nos.
    Fresh Turmeric - a Small Piece
    Candlenuts/Buah Kering - 3 Nos.

    To Garnish :

    Kaffir Lime Leaves - 2-3 Leaves

    METHOD :

    • Clean and cut Chicken into small pieces.
    • Peel, wash and cut potatoes into cubes.
    • Cook Potatoes with a dash of Salt until soft. Keep this aside
    • Dry toast the Candle Nuts until fragrant for few minutes.
    • Grind all the ingredients mentioned under 'For the Rempah Paste' into a smooth paste.
    • Trim and Crush the Lemon Grass(white part only).
    • Heat Oil in a deep pan, add Bay Leaf, crushed Lemon Grass and give a quick stir.
    • Add the Rempah paste and Sauté it until aromatic and oil separates from the mix.
    • Add Chicken Pieces along with a dash of salt and cook until chicken pieces turn soft.
    • Add cooked Potato cubes to the above mix and give a quick stir.
    • Pour the thin coconut milk and boil it on a low flame, stirring occasionally.  
    • Add the Thick Coconut Milk, Gula Melaka/Palm Sugar and mix well.
    • Cook on a very low flame for few minutes.
    • Adjust the consistency of the Indonesian Chicken Curry/Gulai Ayam.
    • Garnish Indonesian Chicken Curry/Gulai Ayam with shredded Kaffir Lime Leaves.
    • Serve Indonesian Chicken Curry/Gulai Ayam hot, with Fragrant Rice or Steamed Rice.

    NOTES :

    • Can substitute, chicken with Lamb, Beef or Pork.
    • Fish, Seafood or Vegetables like Raw Jackfruit, Bamboo Shoots or Tapioca Leaves can also be used as the basic ingredient in this Curry.
    • Adjust the number of Chillies to suit your spice level.
    • Authentic recipe uses skin-on Chicken pieces, but I have used chicken pieces without skin.
    • Adding Potatoes to the Curry is truly optional.
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    Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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