Friday, 30 November 2012

Yam erissery

A typical keralite delicacy for Yam lovers...

Yam Erissery


2 cup mashed yam
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 pinch cumin seeds
1/2 cup grated coconut
Salt to taste

For seasoning

2 tsp oil
1tsp mustard seeds
2 tsp grated coconut
Curry leaves

Clean and dice yam and cook. Mash with a ladle.
Add turmeric powder and chilly powder to the mashed yam.
Grind coarsely cumin seeds & grated coconut and add to chilli-turmeric-yam mixture
Add salt. If necessary add water to loosen consistency on medium flame.
Fry mustard, grated coconut ( under the head seasoning ) and curry leaves in hot oil and add to the curry.
Serve hot.

Sunday, 18 November 2012

Vegetable Biryani

This one's my husbands favorite and I make it atleast once in 2 weeks. I have tried many variations but by far this one has been the most fulfilling.

I would like to thank my mom-in-law for this wonderful recipe. Thanks ma..


Basmati rice: 500 gms
Onion ( sliced fine ) : 4 nos
Ghee: 3 tbspns
Biryani color or turmeric powder: a pinch
Cloves: 3 nos
Cardamom: 3 nos
Lemon juice: 1 tsp
Bay leaf
Cashewnuts/ small bread slices/ raisins: for garnishing
salt to taste

To be ground to a smooth paste (without adding water) :

1. Onion: 2 Nos
2. Green chillies 5 nos
3. Pepper about 30 nos
4. Ani seeds ( Perumjeerakam ) and Khuskhus: 3 small spoons each
5. Garlic: 10 cloves
6. Cardamom pods: 1o nos
7. Coriander leaves: A bunch


Carrot, French beans (cut into small pieces): 1 cup
Green peas: 1 cup

For this recipe, we will be using a pressure cooker so that the masala blends with the rice nicely.

Pour little ghee into the cooker and fry onion until golden brown. Add the finely ground masala paster and stir. Add cloves, cardamom and bay leaf and fry until a tempting smell fills the space. Add the veggies & rice. Pour water to the level of total quantity ( donot pour more water ). Add biryani color, lemon juice and salt. Close cooker and after first whistle remove from stove. Garnish with cashews, raisins, bread pieces fried in ghee and serve hot with veg salad.

Cooking time: 15 mts
Serves: 2

Beginning of the journey

Hi. Am a new entrant to the world of blogging. Basically a keralite by birth but residing in Mumbai since last 3 decades. I have a penchant for experimenting with food. But however my job & busy schedule kept me away most of the time.

The encouragement for this blog came from my husband. He suggested : Why dont you share your passion with the rest of the world?? So here I am.

Ones with expertise in cooking may not find anything new with this blog. This one is for fresh entrants to the kitchen, new brides entering their marital homes and for all those tied up hands on with their busy schedules.

With a prayer to the lord, here I start my journey with Salt & Pepper...