Tuesday, February 24, 2015

Netholi Thoran / Netholi Peera Vattichath

Netholi / Kozhuva / Anchovies is a small fish which is popular in Kerala.


Anchovies / Netholi: 1/2 kg
Grated Coconut: 1 cup
Ginger: 1/2 inch piece
Green Chillies: 2 nos
Curry Leaves: 2 stems
Shallots: 5
Red chilli powder: 2 tsp
Turmeric powder: 1/2 tsp
Tamarind: 2 tbsp
Coconut oil: 2 tbsp
Salt to taste


First cut and clean the fish and then again clean it by adding some crystal salt. Wash it nicely by changing the water 2-3 times and then allow it to drain.
Add coconut, ginger, green chillies, curry leaves, shallots, red Chilli powder and turmeric powder in a small jar of mixer grinder and just grind it for just 2-3 pulses by adding 1 tbsp of water.
In a earthen pot ( Munchatti ), mix fish with crushed coconut mixture and add tamarind paste to it. Cook in medium flame by adding little water till it boils, then reduce the flame and cook covered for about 10 minutes. Then cook uncovered till almost all the water is evaporated. Finally add 2 tbsp of coconut oil and few curry leaves. Serve hot with plain rice!

Sunday, February 15, 2015


Falooda is a mixture of falooda sav, basil seeds, jelly crystals, nuts, fruits and ice cream. This is a perfect drink to beat the summer heat...

This recipe serves two...


Falooda sev / Vermicelli : 1/4 cup
Chilled milk : 1 cup
Rose essence : few drops
Basil seeds : 3 tbsp
Sugar syrup : 4 tbsp
Strawberry jelly : 4 tbsp
Mixed fruits : 1/4 cup ( apple, banana, pineapple, mango etc )
Vanilla ice cream : 4 scoops
Chopped nuts : 1 tbsp


Prepare slightly thick sugar syrup.
Make the strawberry jelly as per the directions given in the packet and keep it ready.
Soak the falooda seeds ( basil seeds ) in water till it bulges. Drain the excess water and keep aside.
Boil the falooda sav in milk till it cooks. Make sure it should not be mushy. Add few drops of rose essence, mix well and set aside.
Cut all the fruits into small pieces.
For serving, take a long glass, add 2 tbsp of sugar syrup in the bottom. Then add a spoonful of basil seeds on top of sugar syrup. Add falooda sev, strawberry jelly, chopped fruits and nuts on top one another...add chilled milk in between, top with ice cream. 

Thursday, February 5, 2015


I think this recipe doesn't need much introduction. This is popular in Malabar region. People from other regions of Kerala are also familiar with this dish. BEEF VARATTIYATHU is always a big hit at our home. Whenever I made this for my guests, they loved this and finished it off. I made this for a Friday feast along with Jaipuri Pulao and Raita. If you used to make beef in another style, then definitely tryout my version.


Beef: cut 500 gms into cubes 
Ginger-Garlic paste: 1 tbsp
Whole pepper: 1/4 tsp
Chilly powder: 3 tsp
Coriander powder: 2 tbsp
Turmeric powder: 1 tsp
Coconut oil: 3 tbsp
Fenugreek seeds: 1/4 tsp
Fennel seeds: 1/4 tsp
Onion: 2 big
Green chillies: 3
Tomatoes: 2
Pepper powder: 1/4 tsp
Garam masala powder: 1/2 tsp
Shallots (Small onion): 5
Curry leaves: 2-3 sprigs 
Salt to taste


Firstly mix together washed and drained beef with 1/2 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp chilly powder, 1 tbsp coriander powder, whole pepper and salt. Pressure cook the beef by adding little water. Do not add more water. 1/4 cup of water is enough to cook the beef. Cook for 15-20 minutes until the beef cubes are done.
In an earthen pot (Munchatti), heat 2 tbsp of coconut oil and add fenugreek seeds. When it browns, add fennel seeds. When it starts to crackle, add sliced onion and saute till it becomes transparent. 
Add remaining ginger-garlic paste and saute till the raw smell goes. Now add green chillies followed by remaining chilli powder, coriander powder and turmeric powder. Saute in low flame and take care not to burn the masala powders.
Add chopped tomatoes, saute till it become mushy. Now add cooked beef with the water, mixwell and cook for 8-10 minutes covered. Open the lid and add pepper powder, garam masala powder and stir well.
In a small pan, heat remaining coconut oil and add chopped shallots. When shallots turns brown, add curry leaves and pour this to the beef gravy.
Beef varattiyathu is now ready to serve.