Simple Semiya/ Vermicelli Upma/ Uppumaavu Kerala Style

Upma or Uppumavu is a simple and healthy Indian breakfast dish. Semiya/ Vermicelli Upma/ Uppumaavu is a healthy, tasty and simple recipe from South India. It is an easy to make breakfast or lunch box snack or tea time snack. We can make Semiya/ Vermicelli Upma with vegetables and without vegetables. Here I am sharing with you Semiya/ Vermicelli Upma without vegetables, it well goes with ripe banana, sugar and a glass of hot tea or coffee. That is my taste bud 😉 Make a try and enjoy 🙂

434 (640x481)

Recipe Type South Indian Break Fast/ Teatime Snack
Cooking and Preparation Time 20 to 30 minutes
Serve to 2 to 3

Ingredients For Simple Semiya/ Vermicelli Upma/ Uppumaavu

Ingredient Quantity Notes
Semiya/Vermicelli 2 Cups I used thick version (Check Notes)
Water 4 Cups
Ginger 1 Inch Root Skinned and chopped Finely
Onion 1 Medium Size Skinned and Sliced Thinly
Red Dry Chili 2 Numbers Cut into Small
Green Chili 2 to 3 Chopped
Coconut Oil/ Ghee 3 tablespoon Adjust
Mustard Seeds ½ Teaspoon
Curry Leaves 2 Sprigs
Cashew Nuts A hand full Optional
Salt As Per Your Taste

Method For Simple Semiya/ Vermicelli Upma/ Uppumaavu

semiya uppumaavu method picture (640x480)
• Dry roast semiya / Vermicelli Until Light golden brown. Keep a side.
• Heat 1 Tablespoon oil/gee in a pan, add cashew nut. Fry until golden brown, remove from oil.
• Add remaining oil/ghee, pop mustard. Add onion, red chili, and green chili and curry leaves. Sauté until onion becomes light brown and soft.
• Add water and salt, allow boiling.
• When it starts boiling, add roasted semiya/ Vermicelli. Mix well.
• Cover and cook until all water is absorbed (it will take 5 to 10 minutes). Uncover and stir occasionally to prevent sticking and burning.
• Turn off the heat; garnish Semiya Upma with fried cashew nuts. Serve hot or warm, enjoy 🙂

433 (640x481)

Notes and Tips:-

I have used thick semiya here and I added 1:2 water, If you are using thin semiya/ Vermicelli, adjust the water quantity according to your semiya/vermicelli’s size and quality.

For this recipe, you can add some extra vegetable like carrot, beans etc. along with Onion.

Nadan Moru Curry/ Moru Charu/ Kaachiya Moru / Pullisseri (Butter Milk Curry with coconut ground paste Kerala Style)

Moru Curry/ Moru Charu/ Kaachiya Moru / Pullisseri (Butter Milk Curry with coconut ground paste) is a simple and tasty traditional recipe from Kerala, India. It is a mild spicy curry with yogurt, coconut and some spices. Moru Curry is an important recipe for Malayalee’s for their daily menu. They normally served it as a watery side dish (ozhichu Curry) with boiled rice and any spicy meat or vegetable dish. It is an essential part of Onam and Vishu Sadya, keralites feasts. In Sadya menu, it will be served at the end of the meal because this healthy curry aids easy digestion.
For me, it is a favorite and unavoidable dish from my childhood. I always heard from mom that I ate more rice whenever she prepared moru curry and konju avial or unakka Konju chammanthi or any thoran ( stir fry). Now days also no big changes in that practice 😉 😀 yeah! I am in love with that taste combo, it tastes awesome! In my college days I had a close friend named Gayathri, knowing my moru kothi (greed) she used to bring lunch box daily with her mom’s sumptuous moru curry in a small bottle. That time her house had dairy cattle so butter milk was easily available in her home. Hmm..I am really missing my Gayathri Kutty and her sweet company 🙁

274 (640x481)

In Kerala, they prepare moru curry in different ways such as moru curry with coconut or without coconut, moru curry with vegetables like vellarikka (Cucumber), Kumbalanga (Winter melon), Green Papaya etc. Here I am sharing with you it’s plain and simple recipe which I have learned from my mom in law. It is an easy and different preparation from my mom. My mom is very particular in the preparation of coconut ground paste for the moru curry; she always says that a smooth and fine ground paste gives a better textured moru curry. If it is not smooth, the curry’s texture will be spoiled and not good so she used to grind that particular paste in traditional grind stone (arakallu). Here in Singapore, we don’t have that traditional grind stone so I started to follow my mom in law’s recipe. She also uses coconut paste but strained the yogurt and ground paste for the smooth taste. It is very healthy and comfort recipe for me so I am following this recipe for around 15 years 🙂
I need moru curry on a daily basis with boiled rice and my hubby loves to drink moru after the meal so moru curry is an indispensable dish for my home. For that situation I used to prepare big quantity of moru curry and refrigerate them in a glass bottle or container for few days. Moru curry with strained coconut paste will not cause the curry to spoil easily, if you are a working person or a bachelor student, I think this recipe helps you a lot. Make a try and enjoy 🙂

266 (640x481)

Recipe Type Side Dish/ Kerala
Cooking and Preparation Time 15 to 20 Minutes
Serve to 5 to 6

Ingredients for Moru Curry/ Pullisseri (Butter Milk Curry with coconut ground paste)

Ingredient Quantity Notes
Thick Yogurt 2 Cups in room temperature
Water approximately 2 to 2.5 Cups Adjust as per your taste
Grated Coconut ½ Cup
Green Chili 2 to 3 Adjust as per your taste
Ginger A small piece Skinned and Diced
Turmeric Powder 1 Teaspoon
Roasted Cumin Seed Powder 1/2 Teaspoon or ¼ tsp whole cumin seed
Curry Leaves 3 to 4 leaves
Salt As per your taste
Coconut Oil 2 tablespoon
Mustard seed ½ Teaspoon
Shallots/ Small Onion 2 to 3 Skinned and Chopped Finely
Dry Red Chili 2 to 3 Cut into small (I used red round/gundu chili)
Curry Leaves One Sprig To temper
Chili Powder ¼ Teaspoon
Roasted Fenugreek Powder/ Whole Fenugreek ¼ Teaspoon

Method For Moru Curry/Pullisseri (Butter Milk Curry with coconut ground paste)

Kerala Moru Curry method (640x480)
• In a grinder (small jar), place coconut, ginger, green chili, 1 teaspoon turmeric and ½ teaspoon roasted cumin seed powder. Add little water for grind, blend and make a smooth paste form. Keep aside.
• In a big sauce pan, stain yogurt, coconut ground paste and water together.
• With the help of a spoon combine and squeeze all ingredients well, strain it completely.
• Add salt to taste, mix well.
• Heat moru curry 5 to 6 minutes in a low-medium flame. ( Do not boil moru curry, it will curdle) Keep aside.
• In a frying pan, heat coconut oil and pop mustard seeds. Add shallots, dry chili and curry leaves. Fry until golden. Turn off the heat; add ¼ teaspoon red chili powder and ¼ teaspoon fenugreek powder. Mix well and transfer it immediately to the moru curry. Mix well and serve with boiled rice. Enjoy 🙂

294 (640x481)

Dried Shrimps (Prawns) Chutney Kerala Style / Unnakka (Onnakka) Konju (Chemmeen) Chamanthi

Happiness is not one BIG thing! It is all the little things which you enjoy, mix together in your life!
Now you are thinking why I am describing this kind of unwanted philosophy here with a simple Kerala traditional recipe 🙂 Yeah! It’s because I am aware of my way of happiness and most of them are hidden behind in my Kerala, its culture and tradition, Kerala nadan (authentic) food, my mother tongue Malayalam and my favorite Malayalam melodies as well as movies 🙂 I don’t think I can’t live happy without these all but I can adjust only for a while. Also I am sure, I don’t need to adjust if I get an opportunity to fill my bundle of happiness and here is the one little thing of many. 🙂
Kappa (Boiled Tapioca) and Dried Shrimp Chutney is a favorite combo from my childhood. My dad is also a great fan of unakka Konju Chamanthi and hot rice porridge. Most of the time my mom served spicy dried prawn chutney with boiled kappa along with hot Indian matta rice porridge as a dinner for rainy days after our family prayer. My sisters and I enjoyed those days very much and that tastes and memories still makes my mouth and eye watering. 🙂
My mom is an excellent seafood cook and I admire her for that. When she starts the preparation of this recipe, the aroma of the roasted shrimps awakens the sense of taste and smell of all family members as well as the neighbors 😉 Yeah! That is so strong and I don’t think everyone is the fan of that like me 🙂 Here in Singapore also I am very familiar with that kind of smell because In Singapore, dried prawns are integral part of local Chinese and Malay Cooking So we get fresh and prime dried prawns here. Through the grace of God, I am continuing the life with my small small happiness until now 🙂 But for this recipe, I got some fresh dried shrimps from Kerala brought my cousin 🙂 It’s tastes really nice and I am enjoyed a lot with boiled kappa. Hope you also love this simple and authentic taste very much, try and enjoy 🙂

P1100860 (640x481)

Recipe Type Spicy Seafood Side Dish/ Kerala
Cooking and preparation Time 15 Minutes
Serve to 4 to 5

Ingredients For Dried Shrimps (Prawns) Chutney / Unnakka (Onnakka) Konju (Chemmeen) Chamanthi

Ingredient Quantity Notes
Dried Prawns (Shrimps) / Unnakka (Onnakka) Konju (Chemmeen) ½ Cup Head and tail removed.
Dry Red Chilly 6 or 7 Adjust as per your taste
Tamarind A small gooseberry sized
Ginger 1 Inch Fat Root Skinned and Diced
Shallots (Small Onions) 4 Numbers Skinned and Diced
Curry Leaf 6 to 7 Leaves
Salt As per your taste
Grated Coconut 1 Cup

Method For Dried Shrimps (Prawns) Chutney / Unnakka (Onnakka) Konju (Chemmeen) Chamanthi

Unnakka Konju Chamandhi Method Picture (640x480)
• Heat Cleaned dried prawns and dry red chili in a frying pan. Roast them next 5 to 10 minutes or both looks crispy and light brown. Keep aside.
• In a blender (Small jar) place roasted dried prawns and chili, shallots, ginger, tamarind, curry leaves and salt. Grind (use rotate mode) and make a crushed form.
• Add coconut; grind/rotate slowly without adding water. Clear and scrape the sides of the jar in between, combine and grind chutney until your desirable texture. I like crushed form.
• Serve with Plain rice, Boiled Tapioca (Kappa), Rice Porridge (Kanji) etc. and Enjoy 🙂

P1100831 (640x481)

Beans Egg Stir Fry Kerala (India) Style/ Beans Egg Thoran without Coconut

Recipe Type Side Dish/ Indian
Cooking and Preparation Time 20 to 30 minutes
Serve to 2 to 3

Ingredients For Beans Egg Stir Fry Kerala (India) Style/ Beans Egg Thoran without Coconut

Ingredient Quantity Notes
Fresh and young French beans 15 to 20 Numbers Chopped Finely
Coconut Oil/Any Veg Oil 2 Tablespoon
Mustard Seeds ¼ Teaspoon
Onion 1 Number (medium Size) Skinned and Chopped Finely
Garlic 2 Fat Cloves Skinned and Chopped Finely
Red Dry Chili 2 Numbers Cut into Small
Curry Leaves 1 Sprig
Red Chili Powder ½ Teaspoon
Turmeric Powder ¼ Teaspoon
Roasted Cumin seed Powder ½ Teaspoon
Egg 2 Numbers
Salt as per your taste

Method For Beans Egg Stir Fry (India) Style/ Beans Egg Thoran without Coconut

beans egg thoran method picture
• Heat 1 tablespoon in a non-stick pan. Pop mustard seeds.
• Add onion, garlic, dry chili and curry leaves. Sauté until soft and light brown.
• Add chopped French beans, sauté next 2 to 3 minutes.
• Add red chili, turmeric and roasted cumin seed powders with salt to taste. Mix well.
• Close and cook next 10 to 15 minutes in a medium heat.
• Uncover the pan; leave aside the cooked beans in the pan.
• Increase the flame to high, pour remaining 1 tablespoon oil in the empty place in the pan, when its heat enough add two eggs and sprinkle a pinch salt for eggs.
• Fry and scramble eggs separately in the pan.
• When eggs are well fried and scrambled, mix it with cooked beans.
• Our beans and egg stir fry is ready! Serve hot with chapati or boiled rice and enjoy!
165 (640x481)

Fish Masala Fry Kerala (Indian) Style / Neymeen Masala arachu varuthathu/ Pan Fried Fish Fry with Indian Spices

You Know that I have variety of seafood recipes in my blog, Yeah! I am a big fan of Kerala style sea food, especially Konju (Prawns) and fish items. Fish Masala Fry Kerala (Indian) Style (Neymeen Masala arachu varuthathu/ Pan Fried Fish Fry with Indian Spices) is a different style of preparation and varied from normal Kerala fish fry recipes. The aroma of original and fresh ground masala paste enhances the fish meat’s taste heavenly, also I am added some flours in its marinating part, it gives your fish fries a very crispy and crunchy texture in its outer part. Try and Enjoy 🙂

Recipe Type South India/ Sea food Side Dish
Preparation Time 20 Minutes
Marinating Time 3 Hours
Cooking Time 15 to 20 Minutes

Ingredients For Fish Masala Fry (To Grind)

Ingredients Quantity Notes
Cinnamon Stick 1 Inch Stick Cut into Small
Cardamom 3 to 4
Cloves 5 to 6
Fennel Seeds ½ Teaspoon
Black Pepper Seeds 1 teaspoon
Ginger 1 Inch Fat Root Skinned and Diced
Garlic 3 to 4 Fat Cloves Skinned and Diced
Onion/Savola 1 Small Skinned and Diced

Ingredients for Fish Masala Fry (To Marinate and Fry)

Ingredient Quantity Notes
Seer / King Fish /Ney Meen or Any Firm Fish 500g Cut into small/medium Pieces
Kashmiri Chili Powder 1 Tablespoon
Coriander Powder 1 Teaspoon
Turmeric Powder ½ Teaspoon
Plain Flour 2 Tablespoon
Rice Flour 1 tablespoon
Lemon Juice 1 Table Spoon
Salt To Taste
Curry Leaves 1 Sprig Cut into small
Coconut Oil/ Any Veg Oil For Deep Fry

Method for Fish Masala Fry

masala fish fry method (640x480)
• Place cinnamon sticks, cardamom, cloves, fennel seeds, and pepper seeds in a blender or food processor. Blend and make a crushed/ coarse form.
• Add ginger, garlic and onion. Blend again and make a paste form.
• Place fish pieces in a big mixing bowl. Add ground paste, spice powders, flour powders, lemon juice, and salt to taste and curry leaves. Mix and marinate well.
• Make sure each fish piece well covered with masala paste.
• Place it in an air-tight container and refrigerate at least 3 hours.
• Heat oil in a deep frying pan.
• Place marinated fish pieces one by one and fry it in a medium heat.
• When both sides are golden brown, remove it from oil and place on kitchen towel/tissue to remove excess oil.
• Serve hot and crispy, enjoy 🙂

206 (640x481)

Notes and Tips

You can freeze the marinated fish pieces and use as per your need

Long hours marinated fish will give you more taste but you need to freeze them

Easy Rasam without Rasam Powder/ Koottu Rasam/ Basic Rasam Recipe

Rasam is a South Indian dish traditionally prepared with tamarind and tomato juice with added spices and garnish. In South India, Rasam serve with boiled rice or separately as a spicy soup. In Kerala, Rasam is an integral part of daily meals also indispensable recipe for their Onam and Vishu sadya (Sadya is a variety of dishes traditionally served on a banana leaf). Rasam has lots of medicinal values and health benefits. All the ingredients in the rasam improve your appetite and digestion. Drinking a cup of hot rasam before a meal will increase your appetite, also having a cup of rasam after a heavy meal will improve your digestion.
We can prepare Rasam in different ways. Here I am introducing to you a simple and tasty Rasam recipe, my family’s favourite and I learned it from my mother in law. In this recipe you need to boil all the ingredients together, later strain and temper. Due to this straining process we can prepare large quantity Rasam and refrigerate and keep for few days. Hope it is a good recipe for bachelors and working mothers. Give a try and enjoy 🙂
113 (640x481)

Recipe Type South India/ Side Dish/ Indian Soup
Cooking and Preparation Time 45 to 50 Minutes
Serve to 4 to 5

Ingredients For Easy Rasam/ Koottu rasam

Ingredient Quantity Notes
Water 3 Cups
Tomato 1 medium size Diced
Garlic 4 to 5 Fat Gloves crushed
Tamarind 1 small Gooseberry size
Asafoetida/ Hing/ Kaayam 1 Small Piece
Kashmiri Chilli Powder 1 Tablespoon
Coriander Powder 1 ½ Tablespoon
Black Pepper Powder 1 Teaspoon
Roasted Cumin Seed Powder ½ Teaspoon
Turmeric Powder ¾ Teaspoon
Roasted Fenugreek Powder 1 Pinch
Salt As per Your taste

Ingredients To Temper

Ingredient Quantity Notes
Coconut Oil/Any veg Oil 2 Tablespoon
Mustard Seeds 1 Teaspoon
Small Onion/ Shallots 2 or 3 Chopped Finely
Red Dry Chilli 2 to 3 Cut into small
Curry leaves 1 Sprig
Chopped Coriander Leaves 2 Tablespoon

Method for Easy Rasam/ Koottu rasam

rasam method picture (640x480)
• Heat ingredients For rasam in a sauce pan.
• Boil Rasam to next 15 to 20 minutes or until tomato become soft and cooked.
• Keep aside for cooling.
• Strain Rasam.
• With the help of a spoon squeeze all ingredients, strain it and keep aside the juice/soup. Taste and add salt if required.
• In a frying pan, heat oil and pop mustard seeds. Add onion, dry chilli and curry leaves. Fry Until golden brown and crispy. Pour it over to the Rasam.
• Garnish with coriander leaves. Serve hot or warm with boiled rice, enjoy!

117 (640x481)

Eggless Chocolate Cake Recipe/ Easy Homemade Eggless Chocolate Cake with Chocolate Frosting

Christmas parties are still running around the world; hope all of you are having a great time with family and friends. We have also celebrated our Christmas with lots of food and fun with family and friends. As a part of our Christmas celebration I have tried some simple cake recipes for dessert. My kids asked for a chocolate cake with frosting so I searched a simple and easy recipe without egg. I found this easy recipe from HERE. Check my chocolate cake  method video; it is quite easy and simple.
New Year is around the corner so I planned to share with you this sweet and simple recipe as part of new year. Also my blog is celebrating its 3rd anniversary 🙂 Yeah! Time flies and I have around 100 of recipes in my blog. This moment I love to thank you all, especially those of you who have supported me, following my recipes and encouraging me. 🙂 Keep supporting me always, your love and support is my strength and inspirations 🙂 have a wonderful 2017 to all! God Bless!

Recipe Type Cake/Dessert
Baking and Preparation Time 45 minutes to 1 hour
Serve to 4 to 5

Ingredients For Chocolate Cake

Ingredients Quantity Notes
Milk maid/ Condensed Milk 1 Cup
Unsalted Butter ¾ Cup At Room Temperature
Plain Flour/Maida/All Purpose Flour 1 ½ Cup
Unsweetened Cocoa Powder ¼ Cup
Baking Soda ¾ teaspoon
Baking Powder 1 teaspoon
Salt One Pinch
Vinegar 1 Teaspoon
Vanilla Extract ¾ teaspoon
Warm Milk ¾ Cup

Ingredients For Frosting

Ingredients Quantity Notes
Unsalted Butter 1/2 Cup At room temperature
Unsweetened Cocoa Powder ½ Cup
Icing Sugar/Powdered Sugar 2 Cups
Vanilla Extract 1 teaspoon
Cold Milk ¼ Cup

201 (640x481)

Method For cake

• In a mixing bowl, place condensed milk and butter, beat until smooth and fluffy.
• Sieve and add plain flour, cocoa powder, baking soda, baking powder and salt to it. Fold gently.
• Add vinegar, vanilla extract and warm milk accordingly, mix gently until smooth.
• Transfer the batter to pre greased cake tray/tin. Level it.
• Bake cake at 180 Degree Celsius for 25 to 30 minutes (baking time vary upon your oven’s size and heat) or until a tooth pick/ fork inserted comes out clean. Remove from the oven and allow cooling completely.

Method For Chocolate Frosting

• In mixing bowl place butter, beat until soft.
• Add cocoa powder, icing sugar, vanilla extract and cold milk. Beat until smooth and spreadable.

Method For Decorating Chocolate cake

• Cut cooled cake in to two without breaking.
• Spread prepared chocolate frosting on the first piece.
• Place another piece on the top.
• Spread the remaining frosting and shape it evenly.
• Cut and Serve, Enjoy 🙂

207 (640x481)

Note and tips

If you are preserving this cake for more days, use oil instead of butter. Normally butter solidifies after a day or so and the cake turns solid.

Pepper Chicken (Boneless) Fry Kerala(Indian) Style/ Pepper Chicken Roast/ Kozhi kurumullaku Roast

Hi friends how do you do? I have not posted quite some time! I know Christmas is around the corner and all are busy to celebrate Xmas with family and friends. Did you hang Xmas stars at home? Display and decorate your Christmas tree? Have you soaked dry fruits and nuts for Xmas Fruit/Plum Cake? I did all and I hope you did that too 🙂
Here in Singapore, schools are closed after a tiring year and my kids are celebrating their holidays with the season of joy. So now days I am spending more time for them, especially in the kitchen to increase the quality of their joy and happiness and try to experiment more dishes desired by my kids. This Kerala style pepper chicken is one of the recipes from that list. When we were holidaying in Kerala, my kids love to order this tasty and spicy pepper chicken roast/fry with Porota/Prata or Chappathi from Kerala restaurants. Now days they started to ask me “Mummy enu dinner nu chappathi and pepper chicken mathi” (Mom, today we want chappathi and pepper chicken) and after that they complimented “ethu annu nattil kazhicha pole undu” (it feels like we ate like from Kerala restaurant) 🙂 Yeah! That’s a great achievement for me because they always remember my mother land Kerala through its authentic tastes 🙂 also a great inspiration for Kerala home cooking moms staying abroad like me 🙂
Pepper chicken is a great recipe for parties and festivals and I think after reading my post and recipe some of you will try this simple recipe for this Christmas season 🙂 It is a great combination with chappathi, also edivettu (excellent) combo with boiled rice and rasam or moru 😀 Try and enjoy 🙂

101 (640x481)

Recipe Type Non Veg Side Dish/ Kerala (Kerala)
Cooking and Preparation Time 30 to 40 minutes
Serve to 3 to 4

Ingredients Pepper Chicken (Boneless) Fry Kerala(Indian) Style/ Pepper Chicken Roast

Ingredient Quantity Notes
Chicken (Boneless and Skinless) 500g Cut into small cube size piece
Fresh Pepper Powder ½ teaspoon For marinating
Lemon Juice 1 Teaspoon For Marinating
Salt required For Marinating
Coconut Oil 3 tablespoon Adjust as per your taste
Ginger 1 Teaspoon Chopped Finely
Garlic 1 Teaspoon Chopped Finely
Onion/Savola 3 Medium Sliced Thinly
Green Chili 2 Numbers Slit into lengthwise
Curry Leaves 1 Sprig
Crushed Fresh Black Pepper 1 Teaspoon
Turmeric Powder ½ Teaspoon
Fresh Meat Masala/Garam Masala/homemade Irachi Masala 1 Teaspoon
Tomato sauce 1 Teaspoon
Soya Sauce 1 Tablespoon
Crushed Black Pepper ¼ Teaspoon (Extra) For Garnishing
Curry leaves 1 Sprig (Extra) For Garnishing
Salt For Gravy
Water For Gravy
Coconut Oil 1 Teaspoon (Extra) For Garnishing

method For Pepper Chicken (Boneless) Fry Kerala(Indian) Style/ Pepper Chicken Roast

kerala pepper chicken fry method (640x480)

• Marinate Chicken pieces with pepper (to marinating), lemon juice and salt for chicken.
• Heat oil in a non-stick pan. Add onion, green chili and curry leaves, and fry until light brown. Add chopped ginger and garlic; stir until onion becomes golden brown.
• Low the flame, add 1 teaspoon crushed pepper, ½ teaspoon turmeric powder, 1 teaspoon garam masala. Mix well and stir until its raw smell disappears.
• Add 1 Teaspoon tomato sauce and 1 tablespoon Soya sauce, mix well.
• Add ¼ cup water to the spices and sauces, mix well and allow boiling.
• Add marinated chicken pieces and mix well until all pieces well coated with gravy.
• When chicken pieces starts to change in color, add ½ cup water. Mix well and allow it to boil in a low-medium heat. Taste and add salt if needed. (Refer notes)
• When the chicken is done and gravy is thickening, sprinkle extra pepper powder, curry leaves.
• Sprinkle some coconut oil; roast/fry the chicken pieces with the gravy until dry in texture.
• Turn off the heat and Keep Pepper chicken fry for 30 to 1 hour for setting purpose.
• Re heat and serve hot with boiled rice and rasam or moru curry, that is my taste bud 😉 😀 It also great combo with chappathi, kerala Porota/ Prata, appam etc.

093 (640x481)

Notes and Tips

Add salt carefully,soya sauce contains salt flavour.

Try to use coconut oil and fresh crushed pepper for authentic kerala taste.

For this recipe, I used boneless chicken (Breast Part) pieces. You can use chicken pieces with bone too.

Kerala Style Egg Roast/ Nadan Mutta Curry For Appam, Idiyappam, Puttu or Chappathi

If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadala curry”, “Appam and Egg Roast”, “Idiyappam and egg Curry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc..etc… Yeah! In Kerala breakfast has an important role and they used to prepare and enjoy it as the proper and tasty way.
Egg Roast is a tasty and spicy aromatic curry based in an onion tomato caramelized masala gravy. Normally keralites prefer this thick and mild spicy gravy with Appam, Idiyappam, Porotta, Chappathi or Puttu. Whatever it is, as a keralite my favorite combo with Egg roast is Spongy and frilled appams 😀 and that eating habits starts from my childhood and it will not change until now 🙂 here is the egg roast recipe, try and find out your favorite combo with egg roast too 😀 enjoy!

320 (640x481)

Recipe Type Kerala (India)/ Side Dish
Cooking and Preparation Time 30 t0 40 Minutes
Serve to 8 to 10

Ingredients For Kerala Style Egg Roast/ Egg Curry For Appam, Idiyappam, Puttu or Chappathi

Ingredient Quantity Notes
Hard Boiled Eggs 10 Numbers Peel and make a slit in each eggs
Oil 3 Tablespoon I used Coconut Oil
Fennel Seeds/Perum Jeerakm ½ Teaspoon
Ginger 2 Inch Root Skinned and Chopped Finely
Garlic 5 to 6 Cloves Skinned and Chopped Finely
Big Onion/Savola 7 to 8 (medium size) Skinned and sliced Thinly
Curry Leaves A Sprig
Tomato 3 Big Chopped Finely
Kashmiri Chili Powder 2 Tablespoon
Coriander Powder 1 Tablespoon
Pepper Powder 1 Teaspoon
Garam Masala /Irachi Masala 1 Teaspoon
Turmeric Powder ½ Teaspoon
Water ½ Cup or As per your taste
Salt As per your taste
Coriander Leaf For Garnishing

Method For Kerala Style Egg Roast/ Egg Curry For Appam, Idiyappam, Puttu or Chappathi

290 (640x481)
• Heat oil in a pan, pop mustard seeds and add fennel seeds.
• Add ginger, garlic, onion and curry leaves. Add salt and sauté until onion become light brown.
• Lower the flame, add spice powders. Sauté until its raw smell disappears.
• Add tomato, stir until soft.
• Add water, mix well. Cover and cook gravy for next 5 to 10 minutes or gravy looks thicken.Taste and add salt if needed.
• Add boiled eggs, cover it with the gravy.
• Turn off the heat, garnish egg roast with chopped coriander leaves.
• Serve with Appam, Idiyappam, Puttu, Chappathi, Bread etc. and enjoy 🙂

328 (640x481)

Easy Rava/ Semolina Upma/Uppumaavu Kerala (India) Style Recipe

Upma or Uppumavu is a simple and healthy Indian breakfast dish. Rava Upma/Uppumava is nutritious and tasty recipe prepared with roasted semolina or cream of wheat. We can make upma different variations like adding vegetables, dry nuts and fruits etc. Here I shared with you it’s plain and easy recipe which I learned from my mom during my school days. Most of the time I prepared upma because of my mom 🙁 she cooked something which I dislike for breakfast 😉 Yeah! Those days this was quick and an easy recipe for my hunger and after my preparation I used to shout to my mom proudly with some naughty cutie chef voice “See! my delicious salt mango tree is ready to serve, anyone want to taste” 😉 (The Malayalam words “Uppu”means salt and “Maavu” means “Mango tree”) Those days I love to eat upma/uppumaavu with ripe banana, sugar and hot tea or coffee and nothing has change till today 😉 🙂

493 (640x481)

Recipe Type Breakfast/Kerala/India
Cooking and preparation time 15 to 20 Minutes
Serve to 4

Ingredients For Simple Rava Upma/Uppumavu Kerala Style

Ingredient Quantity Notes
Rava/Semolina/ Cream of Wheat 2 Cups
Coconut Oil/ Ghee 2 tablespoon
Mustard 1 Teaspoon
Big Onion/ Savola 1 big Skinned and Sliced Thinly
Ginger 1 Inch Root Skinned and chopped Finely
Curry Leaves 2 Sprigs
Dry Red Chili 2 Numbers Cut into Small
Green Chili 3 Numbers Adjust as per your taste
Water 5 Cups (approximately)

Method For Simple Rava Upma/Uppumavu Kerala Style

rava upma method (640x480)
• Heat rava in a wide pan. Roast until light brown colour and crisp. Transfer it in to a plate, keep aside.
• Heat oil in the same pan, pop mustard seeds. Add onion, ginger, chilies and curry leaves. Fry until light brown.
• Add water and salt to taste, allow to boil.
• Add roasted rava /Semolina slowly, stir and mix continuously until all rava absorbe and cook in the water.
• Cover and cook in a low flame next 3 to 4 minutes. Uncover and mix well.
• when it looks soft and fluffy in texture, turn off the heat. Serve Upma/ Uppumaavu hot with chutney and sambar or sugar and banana or desired combo, enjoy!

494 (640x481)