Cheru Payar Curry served with Puttu, Pappadam, and Pazham

Cheru Payar Curry | Kerala Green Gram Curry for Puttu

If you're looking for a comforting, nourishing, and soul-satisfying dish that pairs beautifully with Puttu, Cheru Payar Curry (Kerala Green Gram Curry) is your answer. Lightly spiced, rich in coconut flavour, and packed with protein, this traditional curry brings together health, taste, and culture in one humble bowl.

Classic Kerala Breakfast - Puttu, Kadala, Pazham, Pappadam

 

Kerala-Style Breakfast – Puttu, Kadala Curry, Pazham & Pappadam

പ്രാതൽ  – പുട്ട്, കടല, ചെറുപയർ, പഴം, പപ്പടം

 “The aroma of freshly steamed Puttu and spicy Kadala Curry has this time-travel magic. For me, it’s an olfactory ticket to lazy Sunday mornings, steel tumblers of chaya, and echoing sounds from the kitchen. Only a true-blue Malayalee (or an honorary one!) can appreciate the tender crunch and coconutty soul of a well-made Puttu.”

 

INDIAN CHAI MASALA POWDER

    When we talk about Chai or in Indian terms - a Tea. It's just brewed tea decoction mixed along with Milk and sweetened with Sugar(?).  But in elaborate terms it can be named as Masal Chai.  Masal Chai is nothing but spicing up a simple Chai or Chaya(that's what we call Tea) with a few spices from the pantry.  Cardamom is the showstopper, and sometimes we do add spices like Dry Ginger, Cinnamon, Clove or a spice mix of all the above & a few other Indian Spices like Fennel, Peppercorns, Nutmeg etc.,  Even we make it a bit intricate and aromatic by adding Dry Rose buds/petals or Mint Leaves.    Well, a cup of aromatic spiced Chai is sure to tantalize your senses, if you are a Tea Person.

    Fresh Spice powders gives out an aroma worth the time.  But every time you pound fresh spices and then add them while brewing a tea is mostly a bit of time taking.  So as normal as any Indian kitchen, we all do have a blend of spices for Masal Chai, readily available when you are in a mood for an aromatic Masal Chai.

INDIAN CHAI MASALA POWDER

    Homemade Chai Masala or Tea Masala is an aromatic blend of whole spices which makes Indian tea flavourful. Add this to your Masala Chai to make the perfect fragrant tea.  I usually make a small batch at a time and store it in an airtight container.  It is a quick fix and quick mix recipe, and what goes inside a Chai Masal Powder depends on personal preferences. More or less of an ingredient of your choice.  

    This Chai Masala Powder recipe has most of the spices normally used for preparing a perfect Indian style Kadak Masal Chai (Strong Spicy Tea).  So what makes an Indian Chai Masala Powder?

Fresh and new spices, and then store the ground Chai Masala Powder in an airtight container.

INDIAN CHAI MASALA POWDER

• Cloves : Cloves have antioxidants and anti-inflammatory  properties. It adds a slight spicy note with a deep earthy flavour to the Tea.
• Green Cardamom : Cardamom has antioxidants and cancer fighting compounds. It adds a mild sweetness with a wonderful aroma to the Tea.  Cardamom, as it is, does a wholesome justice for a Masal Chai.
  
• Black Peppercorns : Black peppers have anti-inflammatory properties. I usually do not add Peppercorns to Chai Masala, but if you prefer a spicy kick in your Tea, then peppercorns are a must add.
  
• Cinnamon : Cinnamon is an amazing spice with powerful medicinal properties. It gives a mild not of sweetness and a wonderful aroma to the Tea Mix.
  
• Dried Ginger Powder : Fresh Ginger is widely preferred while making a Masal chai.  But for a Spice Mix, dry ginger powder works best.  Ginger helps reduce inflammation and improves digestion and immunity.
• Rose Petals : It is an optional ingredient, but if you love a subtle aroma of rose in your tea, then add a few dried petals. Rose petals make the Tea fragrant, and it's certain to sooth your senses.
  

    Can add a few other spices like Fennel, Nutmeg etc., along with the above spices or just make it with the spices of your choice. Can make this Indian Masal Chai a bit more intricate by finishing it off, by serving it with a few mint leaves.  All the ingredients which goes into this spice powder mix are sure to appease your senses, tantalize your buds and also aids you with therapeutic properties.

 

INDIAN CHAI MASALA POWDER

    Indian Masal Chai is loaded with health benefits.  Boil a teaspoon of this Homemade Indian Chai Masala Powder in 1 Cup of Water along with some Tea Leaves or Tea Dust, add Jaggery/Palm Sugar/White Sugar/Cane Sugar to sweeten it, strain it and there you go with a rejuvenating flavourful healthy drink, an aromatic Black Tea.

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 HOW TO MAKE INDIAN CHAI MASALA POWDER/ SPICE POWDER FOR INDIAN MASAL TEA

INDIAN CHAI MASALA POWDER

INGREDIENTS:

Indian Chai Masala Powder:

Cinnamon(1") - 6 Sticks
Black Peppercorns - 1 Teaspoon (Optional)
Green Cardamom - 1 Tablespoon
Cloves - 1 Tablespoon
Dry Ginger(1" Piece) - 2 Nos.
Dried Rose Petals - 1 Tablespoon (Optional) 

 

INDIAN CHAI MASALA POWDER

NOTES:

• The traditional recipe calls for Cardamom & Ginger or dry ginger as main ingredients.
• Add the rest of the ingredients to suit your preference.
• Apart from the spices mentioned above, can add spices like Fennel Seeds, Nutmeg etc., 
  
• Can grind it into a fine/coarse powder. You can even sift the ground powder & store it, if you prefer.
• I usually make this Indian Chai Masla Powder in small batches.  This way it retains most of its flavours and aroma.
• Add any preferred sweetener. Can serve this Masal Chai without any sweeteners too.
• Tastes and serves best with its curative properties when served HOT.

INDIAN MASAL CHAI - SPICED TEA

    I am a Coffee person, nothing rejuvenates me, rather than a strong aromatic Cup of Coffee right in the morning.    Searching through my thoughts & while unravelling through my memories, I have drank cups & cups of tea many times during my childhood days. Spicing up a simple Chai(in Hindi) or Chaya(that's what we call Tea in Malayalam) with a few spices from the pantry.  Cardamom is the showstopper, and sometimes we do add spices like Dry Ginger, Cinnamon, Clove or a spice mix of all the above a few other Indian Spices like Fennel and Peppercorns.  Even we make it a bit intricate and aromatic by adding Dry Rose buds/petals or Mint Leaves.

    Well, a cup of aromatic spiced Chai is sure to tantalize your senses, if you are a Tea Person.  I quit drinking tea when I got pregnant with my son.  The only food I have avoided since those old days of morning sickness.  A sense of repulse which overtook my senses and regret that I am not able to get even with it until today.  But, it is only with Milk Teas and not the Black ones, but it makes me hyperactive drinking a Black Tea, Chinese Tea, Green Tea.  It is almost 25 years since I lost my friendship with Tea or the so-called Chai/Chaya, and it is not ready to get in terms with me whatsoever.

    But, I do make intricately spiced Tea at home, sometimes for my husband and mostly for my daughter.  My daughter quit Coffee for a long list of good reasons, as she was overwhelmingly getting addicted to it with her late night and a few hours of sleep study cycle for the past 3 years. So, whenever she is in the mood for a packet of Indian Parle-G or Malaysian Tiger Biscuits, there I make Tea, especially Masal Chai. 

    I am not sure how my Tea tastes, but I always have got comments (since my school days) that my Tea tastes good, and I am still not sure how.  I work with an eye-balling technique while making tea.  No tasting and no smelling, but still I try to get it perfect every time I make it. That's what the guinea pigs (My Tea Tasters) say...

So here goes a recipe for a wonderful cup of Indian Masal Chai...

INDIAN MASAL CHAI - SPICED TEA

So what makes a good Indian style Masal Chai or Spiced Milk Tea?

Milk:

Milk, Obviously...

In India, as a norm, every Chai wallahs and households use fresh cow milk or the ones available in packets which has become the style of selling pasteurized fresh Cow Milk in India.  Use whole milk or low fat milk to suit your preference.  Even Milk Powders diluted in water can be used instead of fresh milk.  Sweetened Creamers or Dairy/non-dairy whiteners (as in Malaysian grocery terms) are milk substitutes used here locally for making Tea, colloquially called Teh and the creamers are one best option for creamy when it comes to Malaysian favourite Teh Tarik(pulled Tea).

Tea:

Then of course you need a good quality Tea leaves - Black Tea.  Preferably Brooke Bond Three Roses Tea, an Indian Brand, which we have known through our growing age. Such products & brands live through our life in terms of taste, memory and nostalgia. Feel free to use your preferred Tea Leaves or Tea Dust. I use Yellow Lipton Tea which is commonly available in Malaysian Market and shop online for Three Roses Tea.

Spices:

    Chai Wallahs or the Tea vendors have their own blend of Spices for a Masal Chai, and it varies with Chai wallahs, as specifically to each Kitchen.  You can simply add a few pods of Cardamom and still it is called Masal Chai.  Or go with your whims and fancies to make it intricate, aromatic and absolutely delectable with your preferred spices & herbs. I usually make a Masal Mix for this Chai which is a blend of a few Spices like Cardamom, Dry Ginger, Cinnamon Clove and Dry Rose Petals.  Can also add spices like Peppercorns and Fennel.  The amount of each spice also goes with your liking.  

    Then instead of Dry-Ginger can use fresh Ginger along with a few other spices.  Or simply make Adrak ka Chai or Inji Tea, just with an extra bit of ginger in the tea.  Sometimes I even add a few dried rose petals or Mint Leaves while making Masal Chai. 

In my opinion, it is always improvising and fine-tuning. Without me tasting...

Sweetener:

    How to sweeten the Chai - a simple add-on of Sugar is what is needed to sweeten the Tea.  Use your preferred sweetener of choice.  

 

Tips to make the perfect Masala Chai:

INDIAN MASAL CHAI - SPICED TEA

Water Milk Ratio:

    How you prefer the Chai is what fixes this ratio, a personal preference.  I make Chai mostly with a Ratio of 3/4 Cup of Milk & 1/4 Cup of Water.  If you like richer, thicker tea, you could use more milk and less water or for a stronger tea, use even lesser milk.  

When to Add Spices:

    Make sure that the water is simmering before you add Tea Leaves & Chai Masala/Spices.

    Dry Ginger or Fresh Ginger - I prefer dry Ginger in Masal Chai which gives an intricate note, but fresh ginger is the most preferred version according to Indian taste buds.  Add ginger along with the Chai Masala/Spices to the simmering water.  Make sure to add it before adding milk, otherwise the milk may curdle.

When to Add the Tea Leaves:

    When the spice mix bubbles up, then add the Tea Leaves.  Do not boil the tea leaves/Tea dust for a long time, which can make the Tea bitter.  Give a gentle swirl occasionally while boiling the tea leaves. 

    Finally, add Milk & Sugar, mix well, pull it up to make a froth.  Pour in and serve Garma Garam Hot Tea - the humble Indian Masal Chai.

    Enjoy Masala Chai by dipping a biscuit or a piece of Rusk. Parle-G, Milk Bikis, Marie Biscuits and Milk Rusk are my personal suggestions - which goes a nostalgic way. Or simply pair it up with Tea time snacks like Vadai, Vazhakka Bhajji,Undam Pori, Pazham Pori, Sugiyan, Onion Pakoda, Cutlets, Egg Puff, Vegetable Puff etc., & etc., goes well with Snacks like Murukku, South Indian Mixture, Namkeens etc.,

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Cuisine - Indian
Recipe Type - Beverage
Difficulty - Easy - Medium
Serves - 1
Author - SM   

Brewing Time - 5 Minutes
Preparation Time - 5-10 Minutes

 

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HOW TO MAKE INDIAN MASAL CHAI - SPICED TEA

INDIAN MASAL CHAI - SPICED TEA

INGREDIENTS:

For Masal Chai:

Water - 1/4 Cup
Milk - 3/4 Cup
Chai Masala Powder - 1 Teaspoon
Fresh Ginger - 1/4" Piece
Tea Leaves - 1/2 Teaspoon
Sugar - 11/2 Teaspoons

 

Spices if not using Chai Masala:

Cardamom - 1 Pod
Cinnamon - a small Piece
Dry Ginger - a small Piece
Rose Petals - a few

• Boil water in a pot on Medium-high flame.
• When water starts to simmer, add crushed spices or Chai Masala Powder along with slightly crushed fresh ginger.
• Reduce the heat to low and bring the water to boil.
• Then, add Tea leaves and boil this for a minute. 
• Give a gentle swirl occasionally, so that the tea leaves and spices gets well infused into the decoction.
• Can add Sugar at this stage or can add it while serving.
• Pour in the Milk and stir well.
• Bring the Tea to a Boil. Now, switch off the flame.
• Strain the tea into another pot, gently pull it up to and fro into another cup so that it froths.
• Pour it out into the serving Tea Cup and enjoy Garma Garam (Hot) Chai with your choice of biscuits or toasts or with snacks and savouries.
• Masala Chai serves best as a morning tea or along with breakfast too.
  

 

INDIAN MASAL CHAI - SPICED TEA

BLUEBERRY CRUMBLE

    I am not yet out of the Crumble hangover.  In recent months, I should say, I have repeated this recipe numerous times.  The major reason is the availability of fruits and converting them into desserts like crumble, I make my daughter eat fruits.  And this crumble recipe comes out to be a somewhat guilt free dessert with its mild sweetness and less fat.  Then if you love to top warm crumbles with cold ice creams then 🤔 I can't help it.  Whatsoever, there's always a place for some Desserts!!!

    This Blueberry Crumble is one easy and a quick fix dessert and all the more you can never go wrong with a Crumble recipe. Warm Crumbles - Crunchy with hearty Blueberry fillings, topped with Vanilla Ice cream, are indeed a treat to the senses.   You don't even need to cook the Blueberries, as you do it for Apple Crumble or Pear Crumble.  Just mix them up with Brown Sugar, a dash of Lemon Juice and just layer it up, then top it up with the Crumble Mix, bake it and there you go with a wonderful Dessert with all the goodness of Berries, warm and soothing to the senses.

BLUEBERRY CRUMBLE

    While making Blueberry Crumble.  Remember these two main steps:

• Blueberry Filling

• The Crumble Mixture
  

 

Blueberry Filling:  

    In this crumble recipe, I have made with Blueberries and I loved them. You can add a variety of berries to make a berry crumble.  Substitute blueberries for other berry varieties like Strawberries, Raspberries, Blackberries, Cranberries etc.,  Since they may have a different sugar content, it’s a good idea to taste the berries you plan to use before adding sugar to the filling.

BLUEBERRIES

 

• Blueberries – Just add a lot of Blueberries. The amount of filling is as your heart desires. So use loads of Blueberries or a combination of Berries if you prefer a lot of Berries in your Crumble Recipe.
• Spices – The warmness of Spices is all about a Crumble Recipe. Some recipes call for Cinnamon, some add Nutmeg/Clove/Allspice. I love the aroma of Cinnamon & Nutmeg in a Crumble Recipe.
  
• Lemon – Lemon helps to balance the overall taste note and also helps to moisten the Sugar & Berries. What you need is just a bit, which will help keep the flavours intact.
• Sugar – Sugar sweetens the Blueberry filling. I have used Brown Sugar. 
• No pre-cooking - And I haven't pre-cooked the Berries it as I do for Apple Crumble or Pear Crumble before baking them.  Blueberry (or berries) do not need much of a cooking and turns soft while baking.  So extra cooking is not necessary while making Crumble recipe with berries. 

 

The Crumble:

 

CRUMBLE MIXTURE

     Making Crumble is so easy & you may hardly go wrong.  It is too straight forward. I love to add some slivered and toasted Almonds along with flour for that nutty and crunchy Crumble topping.

Some recipes call for Oats flour or Oats instead of All-purpose flour.

    As I live in  Tropical regions, the weather is mostly humid.  So I always use COLD BUTTER. Cut butter into small cubes and keep it refrigerated until use.  I don't have a food processor, so I use my hands to make this crumble.  So, I suggest keeping your hands cold. While mixing the flour, sugar & butter, the heat may melt way the butter making the topping a bit of a dough like.   

       So using your fingertips, rub the butter into the flour and sugar. You want the texture to be like streusel mixture or breadcrumbs. Then stir in those toasted almonds for extra crunchiness & texture.

     And when it comes to Sugar, I would recommend for Brown sugar or light Brown sugar, which gives the needed texture in a Crumble.  

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Cuisine - Around the World

Recipe Type - Crumble

Difficulty - Medium

Serves - 6-8

Author - SM

Preparation Time - 30 - 45 Minutes

Baking Time - 30-45 Minutes

 

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HOW TO MAKE BLUEBERRY CRUMBLE 

BLUEBERRY CRUMBLE

INGREDIENTS:

For Blueberry Filling:

Blueberries - 1 - 11/2 Cups
Brown Sugar - 120 Grams
Lemon Juice - 1 Tablespoon
Cinnamon & Nutmeg Powder - 1/4 Teaspoon
Cinnamon & Nutmeg Powder - 1/2 Teaspoon
Salt - To Taste

BLUEBERRY CRUMBLE

METHOD:

Nasi Bunga Telang: Aromatic Blue Pea Flower Rice Recipe

Authentic Nasi Bunga Telang Recipe (Butterfly Pea Flower Rice)

Looking for a striking, fragrant dish to elevate your dinner table? This authentic Nasi Bunga Telang recipe features aromatic Jasmine rice naturally dyed, an exquisite, vivid sapphire hue using fresh or dried butterfly pea flowers. Infused with coconut milk, lemongrass, kaffir lime leaves, and pandan, this iconic Malaysian blue rice delivers a subtle, exotic flavour profile that pairs flawlessly with spicy curries. 

Whether you want to recreate a traditional Nasi Kerabu or add visual magic to your everyday meals, learning how to make blue rice with butterfly pea flower is incredibly simple, entirely natural, and bound to impress your guests.

Authentic Ayam Masak Merah (Malaysian Red Chicken Curry)

Ayam Masak Merah Recipe

    Ayam Masak Merah (Malaysian Red Chicken Curry) is a luscious, bright crimson dish featuring succulent fried chicken bathed in a spicy, tangy, and slightly sweet tomato-chilli sambal.  This authentic Malay style chicken curry is a prominent feature at festive occasions like Eid (Hari Raya) and traditional weddings across Malaysia, Singapore, and Indonesia. Though its fiery red hue looks intimidating, the heat can easily be adjusted from mild to robust. 

    The secret to an extraordinary Ayam Masak Merah lies in the art of patience—slow-cooking the freshly ground spice paste until the oil separates, creating a silky, flavourful gravy that infuses beautifully into the meat.

Acar Jelatah – Malaysian Pineapple & Cucumber Salad

Acar Jelatah – Malay Pineapple & Cucumber Salad

The Tangy, Crunchy Sidekick Your Festive Table Deserves!

    Ever had Nasi Biryani, so rich served with decadent side dishes like Ayam Masak Merah or Rendang, it begged for a sidekick? A cool, crunchy, tongue-tingling kind of sidekick? 

    Fresh, crunchy, and bursting with tang – Acar Jelatah is the ultimate Malaysian side dish that brings balance to rich mains like Nasi Biryani, Nasi Minyak, Nasi Bunga Telang, or Nasi Kuning  and Ayam Masak Merah or Rendang. This Malay Salad is made with cucumber, pineapple, onions, and chillies, this quick pickled salad is a staple in Malay cuisine. Whether it’s served at a festive kenduri or a casual Friday biryani lunch, this refreshing acar cuts through spice and heaviness with its zesty simplicity. In this post, I’ll share my go-to Acar Jelatah recipe, personal stories, tips, variations like Acar Timun & Acar Nenas, and why this humble side deserves a spotlight.

 

Authentic Malaysian Nasi Minyak Recipe with Ayam Masak Merah

Authentic Nasi Minyak Recipe: Malaysian Ghee Rice

Nasi Minyak, or Malaysian Ghee Rice, is the ultimate festive, aromatic rice dish that anchors traditional Malay weddings and festive Raya feasts. Infused with pandan, lemongrass, and rich evaporated milk, this fluffy basmati rice dish offers a cornucopia of flavours and vibrant colours that elevate any meal. Learn how to cook perfect, non-greasy Nasi Minyak using a stovetop, rice cooker, or microwave with our authentic, foolproof recipe guide.