Tag Archives: easy indian

Coconut Baath Cake


Born in Kerala, ‘the land of coconuts’, I love coconut but baath cake is not from Kerala. It is actually a Goan delicacy.

Try and enjoy!! Trust me, its yummy 🙂


Eggs – 3
Semolina/sooji/rava – 1 cup
Dessicated coconut(fresh if possible)- 2 cups
Sugar – 1 ½ cups
All purpose flour – 3 tbsp
Cornstarch – 1 tbsp
Salt – ½ tsp
Baking powder – 2 tsp
Butter (soft) – 3 tbsp
Vanilla essence – 1 tbsp
Warm water – ½ cup


I had tripled the recipe for an event. Therefore the pictures shown below are of the tripled quantity.

  • Beat the eggs till they turn fluffy and add the butter to it, beat again for few minutes.


  • Grind the grated coconut with warm water to make a thick coarse paste.


  • In another bowl, take the semolina, all purpose flour, baking powder, cornstarch, salt, sugar and mix well.


  • Now add the ground coarse coconut paste and beaten eggs gradually to the dry ingredients. Mix everything well with a spatula.



  • Cover it and keep the above mixture for 8 hours in room temperature (if the climate is chilled) or over night for best results.
  • If the climate is hot, cover this cake batter and keep in fridge for 8 hours or overnight, remove an hour earlier to bring it at room temperature before baking. 


  • Finally add the vanilla essence and give a stir.


  • Preheat the oven to 350 degrees F. Transfer the cake batter to a well greased round or square mold.


  • Top it with dry fruits(optional). Bake for 30-35 minutes until a skewer inserted comes out clean.


  • Cut into little squares and serve.

Mackerel Fry


One of the things I miss from Kerala is Mackeral Fry. The frozen Mackerel is surely not as tasty as the fresh ones we get from the fish market. But its still tasty!!!


Mackerel – 4 (cleaned and cut into 2 or 3 )

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Red chilly pw – ½ tbsp

Turmeric pw – ½ tsp

Vinegar – 1 tsp

Black pepper pw – ½ tsp

Salt – 1 tsp


  • Mix all the ingredients (except the fish ) together with a little bit of water to make a paste.
  • Rub the marinade on the fish and let it rest in the refrigerator for 4 hours.


  • Heat oil in pan and shallow fry the fish, turning on each side till its crispy on each side.



Stuffed Parathas


‘Aloo’ means ‘potato’ in hindi and ‘parathas’ means bread.  So Aloo ka Parathas means Bread stuffed with potatoes. This is definitely one of my favorite recipes. Its simple and delicious. You just gotta try it!

Make the stuffing ahead of time and save some time.

Best served hot with a dollop of butter. Yumm!



Roti/Chapati dough – To make six parathas.

For the stuffing

  1. Ginger paste – 1 tsp
  2. garlic paste – 1 tsp
  3. Minced onion – 2 tbsp
  4. Cumin pw – 1 tsp
  5. Green chillies – 1 (minced)
  6. Chaat masala – 1 tsp
  7. Cilantro – 3 tbsp ( minced)
  8. Salt – ½-1 tsp
  9. Red chilly pw – 1/2  tsp
  10. Lemon juice – few drops
  11. Potato – 3 (boiled, peeled and mashed)




  • Heat oil in pan, add the stuffing ingredients 1 – 9 in the order.20160205_193116


  • Then add the potatoes. Sprinkle a few drops of lemon juice and mix well.


  • Divide the stuffing mixture into small balls.


  • Make small balls from the chappati dough and roll it out a bit.
  • Keep the stuffing ball in the middle. Bring the edges together and seal it up.


  • Roll out the dough using your finger tips and finish it off with the roller.


  • Heat a flat griddle or tava and cook the stuffed parathas applying a little oil or ghee on it.


  • Put a little butter on it before serving and enjoy it with yogurt and pickles.



Kuzhal Murukku/Thenkuzhal

20151123_191944I remember eating many different kinds of murukku/chaklis in my childhood. This particular kind was mostly available in Tamil Nadu. Crunchy and delicious. I made this as part of a Christmas project in 2015 where I put together some traditional snacks for my colleagues and friends.


Rice Flour- 2 cups

Urad Flour – 1/4 cup

Jeera – 1 tsp

Salt – to taste

Black Sesame seeds(optional) – 1/2 tsp

Asafoetida – 1/4 tsp

Oil +Butter – 3 tbsp(melted and warm)

Warm water – to make a dough

Tools Required

Chakli/Murukku Machine


  • Mix all the dry ingredients in a bowl.


  • Add the oil- butter mixture and blend it into the flour.


  • Add water little by little to make a stiff dough. Place it in the machine with the disc as shown in the picture.



  • Pipe onto a parchment paper in a random style as shown below.


  • Scoop it up with a spoon and deep fry both sides in medium low heat till golden brown in color.


  • Note: If oil is too hot, it would brown too quickly but remain uncooked inside.
  • Enjoy.



Cabbage and Carrot Thoran (Cabbage – Carrot Stir Fry)

20150906_211152Thorans (Stir Fried Veggies with coconut mixture) is a traditional dish in Kerala. Its an everyday stir fry made with different veggies. The same method of preparation is used with different vegetables. I love it as it is such a healthy option and easy to make.

Cabbage and Carrot Thoran (Cabbage – Carrot Stir Fry)


Cabbage- 150 -250  grams( cut lengthwise and chopped)

Carrots – 2 (shredded or chopped)

Mustard seeds – ½ tsp

Shallots -1 ( chopped)

Dried red chillies – 2 ( broken into pcs )

Curry leaves – few

To grind

Coconut – ½ cup

Ginger – a tiny piece

Cumin seeds – ½ tsp

Garlic flakes – 2

Curry leaves – few

Green chillies – 2

Salt- ½ tsp


  1. Grind the above ingredients only coarsely. No need to add water. 20150906_204433
  2. Heat oil in a pan, add mustard seeds, red chillies, shallots and curry leaves.20150906_205045
  3.  Then add the ground mixture and turmeric pw (½ tsp). Saute for two minutes.20150906_205305
  4. Then add the chopped cabbage and a little salt to it. Mix well.20150906_205427
  5. Add the carrots and mix well.20150906_205637
  6. Sprinkle water just enough to wet it and then close and cook for 2- 3 minutes. Keep mixing in between and sprinkle water if needed. Ready.20150906_211152

You can make the same dish with carrots, beetroot, beans or papaya. Thoran is the name for it. So if its made with carrot , it would be called carrot thoran, with beans- beans thoran etc.

Chicken Tikka Masala

20150420_194906Chicken Tikka Masala is a rich Indian chicken curry which is usually available in restaurants. U can now make it at home especially if you love to barbecue. Its lovely with Basmati rice. Make sure you try to control the portion sizes as its super rich. .

I adapted it from Sanjeev Kapoor’s Khazana.


For the Marinade

Chicken – 1 kg (Cut into medium sized pieces)

Yogurt – 3/4 cup

Ginger Paste

Garlic Paste

Red Chilly pw – 1/2 tsp

Turmeric pw -1/4 tsp

Cumin pw – 1 tsp

Garam Masala – 1 tsp

Salt – to taste

Orange -Red Food Color – 1 pinch

Gram Flour / Besan – 3 tbsp

Mustard oil – 2tbsp

For the Tikka Masala Sauce

Oil – 2 tbsp

Cumin – 1tbsp

Bay Leaves – 1

Cardamons – 3

Cloves – 7

Cinnamon Sticks – 3

Onions(Large) – 2 (chopped)

Ginger Paste – 1 tbsp

Garlic paste- 1tbsp

Coriander Pw – 1.5 tbsp

Turmeric pw – 1/4 tsp

Kashmiri Red Chilly Pw – 1/2 to 1 tbsp

Tomatoes – 3 (chopped)

Cashew Paste – 3 tbsp

Heavy Cream – 1/4 cup

Salt – to taste

Onion pcs – 1(cubed)

Tomato -1 (Cubed but pulp removed)

Green Bell Pepper/ Capsicum – 1 (cubed)


  • Heat oil in a pan and saute the besan on low heat in it till it brings on a nutty flavor. 20150420_17210720150420_172153
  • In a bowl whisk together the above besan paste and all the other ingredients for the marinade. 20150420_172815
  • Add chicken to it and marinate for at least 2 hours. Leaving it overnight would be the best. 20150420_173017
  • Barbecue the chicken and set aside. Cut into smaller pcs when cooled.20150420_185824
  • In a pan, heat oil, add the bay leaf, cardamon, cinnamon and cloves. 20150420_190045
  • Add onions, ginger and garlic paste and saute till light brown in color. 20150420_191008
  • Add coriander pw, kashmiri chilly pw, turmeric pw and saute till the raw flavor has gone. 20150420_191712
  • Add tomatoes and saute till well blended. 20150420_19190320150420_192724
  • Add cashew paste to it and mix well. 20150420_192906
  • Add the chicken, cubed onion and tomato to it and mix again. I haven’t added Green bell peppers here as I didn’t have it at the time of cooking. Please make sure you add it. It would add to the flavor and color.20150420_19335820150420_193653
  • Add the cream, enough water and a pinch of orange-red food color (optional) to make a smooth but thicken sauce. Let it cook for 5 minutes. 20150420_194118
  • Garnish with cilantro. 20150420_194906

Lemon Rice

20150423_102129Lemon Rice is an easy and popular recipe particularly in Tamil Nadu. Simple with few ingredients but an amazingly strong flavor.


Basmati rice (cooked) – 4 cups

Cardamom – 2

Mustard Seeds(black) – 2 tsp

Dried red chillies – 4

Chana Dal (split yellow peas) – 2 tsp

Curry Leaves – 2 sprigs

Unsalted peanuts – 1/2 – 1 cup

Lemon juice – 1/2 cup

Turmeric pw – 1 tsp

Oil – 4 tbsp

Salt – To taste


  1. Heat oil in a pan, add mustard seeds and let it splutter.20150423_101019
  2. Add the dried red chillies, curry leaves and saute. 20150423_101041
  3. Add peanuts, split peas and saute for another minute. 20150423_101111
  4. The peanuts should be golden brown in color. 20150423_101339
  5. Now add the rice, salt and lemon juice to it and stir fry it well incorporated. 20150423_101453

Andhra Chicken Pulao

20150427_081833This chicken pulao is quite different from the usual ones in restaurants. Its an Andhra speciality and it has a very distinct flavor. Its easy to cook as its made in a rice cooker even though the sauteing process cannot be omitted. Try and enjoy. Feel free to leave questions and comments. I shall respond asap.


Chicken – ½ kg

Basmati rice – 1 ½ cups

Cardamom – 2

Cloves – 5

Cinnamon – 1 inch pc

Cumin seeds – 1 tsp

Onion – 1 (sliced)

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Green chillies – 4 (slit)

Turmeric pw – ½ tsp

Coriander pw – 1 tsp

Roasted Cashews – few

Cilantro – 2 sprigs(chopped)

Marinade for the chicken

Yogurt – ½ cup

Mint leaves – ½ cup

Curry leaves – few

Cayenne pepper pw – ½ tsp


Water – 3 cups

To dry roast and grind

White poppy seeds – 3 tsp

Cardamom – 4

Cloves – 6

Cinnamon – 2 inch pc

Fresh coconut chunks – ½ cup


1. Marinate the chicken with yogurt, cayenne pepper pw, salt , curry leaves and half of the mint leaves. 20150426_192545

2. In a pan, dry roast the poppy seeds, cardamom, cinnamon and cloves for 2 minutes and grind it. 20150426_193023

Add the coconut chunks to it along with little water to make it into a fine paste. keep it aside.

3. Heat oil in a pan, add cardamom, cinnamom, cloves and cumin seeds and fry for a few seconds. 20150426_194835

4. Then add onions into it. Also add a bit of salt to speed up the process. 20150426_195030

5. Add ginger and garlic paste, turmeric pw, coriander pw, green chillies  and saute it till the raw flavor is gone (around a minute). 20150426_195603

7. Add the ground mixture and saute it well for 2 minutes till the oil oozes out from the sides. 20150426_195751

8. Add the marinated chicken to it and mix well. Let it cook for two minutes. 20150426_200030

9. Add the washed rice into it and mix well. 20150426_212816

10. Add water to it and mix well. Check the salt by tasting the water and transfer the contents to a rice cooker. 20150426_214656

11. Add cilantro, mint leaves and let it cook till it auto turns off.

12. Garnish with roasted cashews. Serve with cucumber raita and pappads.20150427_081833

Beef pepper masala

20150314_222837This is another one of my favorite recipes which was shared by an old family friend. Its so tender and melts in your mouth. It is quite spicy as the name suggests but you can tone it down by reducing the chilly powder and black pepper. Its best served with Kerala porotta but goes well with any kind of bread or rice.


  1. Beef – ½ kg ( cut into small cubes)

  2. Onions – 1 small (sliced)

  3. Shallots – 2(sliced)

  4. Curry leaves – 1 sprig

  5. Ginger paste – 1tsp

  6. Garlic – 1 tsp

  7. Red chilly powder – ½ tsp

  8. Garam masala – 1 tsp

  9. Vinegar – 1 tbsp

  10. Soy sauce – 1 tbsp 20150314_210045

To dry grind

Whole black pepper – 1tbsp

Fennel seeds – 1 ½ tbsp

Cloves – 4

Star anise – 1



  1. In a pressure cooker add all the ingredients from 5 -9 and the ground spices along with the beef, add water just above the level of the beef and cook it for 20 minutes on medium heat.( If cooking in a pan cook it for 40 to 50 minutes till tender).20150314_21014620150314_215450

  2. Heat oil in a pan, add the sliced onions and shallots and saute well till it turns brown in color. 20150314_21505620150314_215438

  3. Add the cooked beef to it. If all the water has not been absorbed continue to cook it till the water has been absorbed completely.20150314_215539

  4. Mix and fry well for 5 minutes. 

  5. Add soy sauce to it and mix well. 20150314_215931

  6. Garnish with a few curry leaves. 20150314_222837


Kerala Fish Curry

20150222_133114This dish is one of my comfort foods. I love to have it with rice.The coconut milk in this dish is optional. I like it as it helps thicken the dish and cuts down the heat. The Garcia Gambooge in this dish is mandatory. Its smokiness is what brings out the flavor in this dish. It can be a bit hard to find in Canada. It is available in Surabi store in Surrey.

The Garcia is only for flavor and usually we do not consume it.


Fish (any thick fish ) – ½ kg (cut into medium sized pcs)

Shallots  – 2 (chopped)

Ginger – 2 inch piece ( cut into long strips)

Garlic – 10 cloves ( cut into strips)

Red chilly powder – 1 tbsp

Turmeric powder – ½ tsp

Oil – 3 tbsp

Kudam puli / Garcia Gambooge – 3 (broken into smaller pcs)

Curry leaves – a handful

Thick Coconut Milk – 1/4 cup

Water – ½ cup ( add more if needed)

Salt – to taste



  1. Mix the red chilly powder and turmeric powder with a little water to make it a paste and keep aside. 20150222_125734
  2. In a little bowl, add the kudam puli/garcia , water and salt and set aside. 20150222_125810
  3. Heat oil in a pan ( if available, an earthen pot ), add shallots,ginger, garlic strips , curry leaves and saute well. 20150222_125948
  4. Then add the red chilly – turmeric paste and saute for couple minutes. 20150222_130330
  5. Add the kudam puli – water mixture into the pan. Also add the rest of the water and coconut milk. Mix it using a ladle and let it boil. 20150222_130618
  6.  Place the washed fish in it carefully so that it does not overlap. PS: I had forgotten to add the curry leaves earlier so I added it in this step. I have used Basa fillets here.20150222_130744
  7. Close and cook for ten minutes. 20150222_130808
  8. Mix in between by rotating the pan. Do not mix with a ladle as the fish will break.
  9. Garnish with a sprig of curry leaves. 20150222_133114