Nanniyode Sthuthi Paadidum Kiranmary

Author: admin  //  Category: SONGS

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Beef Ularthu Kerala Style

Author: admin  //  Category: Meat, Non Vegetarian, Uncategorized

DSC_5705-C2 scale 518


1) Beef – 1 lb
2) Salt – to taste
3) Long sliced Onion – 1 cup
4) Chopped Ginger – 1/2 inch piece
5) Chopped Garlic – 4 pods
6) Chilly powder – 2 tsp Kashmiri Chilly (Less spicy)
7) Coriander powder – 1/2 tsp
8) Turmeric powder – 1/4 tsp
9) Garam Masala – 1/2 tsp
10) Green Chilly – 4 nos
11) Tomato – 1 no
12) Curry Leaves – 2 stem
13) Lemon Juice -1/4 tsp
14) Shallots -3 nos
15) Mustard Seeds – 1/2 tsp
16) Oil – 5 tbsp (I used Olive Oil)


1) Clean beef and cut into small cube pieces.

2) In a pressure cooker, add 3 tbsp oil ,saute the onions until it sweats and has a transparent color.

3) Add the Crushed Ginger, Garlic and Green Chillies and allow it get rid of the raw smell.

4) Add the Chilly powder, Coriander powder, Turmeric powder, Garam Masala powder, saute it nicely. When the raw smell goes off and the oil oozes out. Add the diced tomato ,lemon juice, salt and saute it nicely. Dont let the masala mix get charred. If you feel that that the masala is thickening and charred ,add 1tbsp Oil/water.

5) When the Oil starts to pop out of the masala mixture ,add the beef pieces and saute it well simmer it for 2 mins. Allow the water to ooze out of meat , add some more water and close the pressure cooker lid and allow it to cook for 30 mins or until you hear 3 whistles or until the meat cooks well.

6) When the meat is cooked,boil it until the extra juice thickens. Mostly it takes a minute or so.

7)Heat oil in a pan/kadai, sauté the shallots until it has golden color ,add mustard seeds and allow it to splutter and add curry leaves till golden .

8) Add the fried mixture to the cooked beef and saute it.

9)Add the cooked beef into the kadai/ pan and saute it well until dry and gets brown.

:- Serve the dish after garnishing with Curry Leaf Stem.

This dish will go fine with Rice,Chappathi,Porotta,Bread.

Recipe By
Kiran Mary V

Caramel Pudding

Author: admin  //  Category: Deserts

caramel puddingscale518

1) Milk – 2cups
2) Powdered Sugar – 10 tbsp (rounded) or to taste
3) Eggs – 8nos
4) Sugar for caramel – 1/2 cup
5) Vanilla essence – 1 tsp


1) Beat together eggs, milk, sugar and vanilla essence in a bowl until sugar dissolves.
2) In a pan add sugar for making caramel .
3) Add 2 tbsp of hot water so that the sugar dilutes fast. Let it cook gently until the sugar melts and turn golden.
4) When its golden color remove it from flame and add 2tbsp of water to avoid overcooking of sugar syrup. If it over cooks it will taste bitter. Allow it to cool for some time.
5) Pre-coat the dish with butter.
6) Pour the golden caramel in a baking dish and pour the pudding mixture on top of it.
7) Put the pudding dish, in a pan of water, in a pre heated oven at 350 f for 45 minutes.
8) Take it out of the oven when it sets and let it cool at room temperature.
9) You can chill it in the refrigerator before serving or serve warm.
For Serving: Carefully run a butter knife around the egg pudding, place a platter over the pudding mold and carefully turn it upside down and serve.

Recipe By
Kiran Mary

Hyderabadi Chicken Biriyani

Author: admin  //  Category: Chinese Dishes, Rice Dishes



1) Chicken – 1 1/2 lb
2) Ginger Garlic Paste – 2 tbsp
3) Chili Powder – 2 tsp
4) Coriander Powder – 1 tsp
5) Small Chilies – 5 nos
6) Mint Leaves – 1/4 cup chopped
7) Cilantro – 1/4 cup chopped
8) Turmeric – ½ tsp
9) Lemon Juice – 1 lemon
10) Garam Masala Powder – 1/2 tsp
11) Yogurt – 1 cup
12) Green Cardamom Powder – 1/4 tsp
13) Fried Onion – 3/4 cup
14) Oil/Butter/Ghee – 2 tbsp

For Rice Preparation
15) Saffron – 2 pinch
Fried Onions – 1 1/4cup
Mint Leaves – 1/2 cup chopped
Cilantro – 3/4 cup chopped
Green Cardamom Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp

16) Basmati Rice soaked for 30 minutes – 3 cups

Spices for boiling rice
17 ) Black Cardamom – 3 nos
18) Green Cardamom – 2 nos
19) Cloves – 6 nos
20) Bay Leaves – 2 nos
21) Cinnamon – 1 inch piece
22) Black Pepper corns – 1 tsp
23) Black Cumin – 1 tsp
24) Salt to taste

1) Clean the chicken pieces. Pat with dry cloth.
2) Mix the chicken with ingredients from 2 to 14 and marinate for at least 20 to 30 minutes.
3) Soak saffron in 3 tbsp of hot water or milk.
4) In a big pan bring water to a boil,
5) Take the ingredients from 17 to 22 in a muslin cloth wrap it and put into the water.
6) Add the black Cumin and salt to the water.
7) When the water boils ,add soaked rice and continue to cook until the rice is half cooked, i.e rice should roll over with boiling water. It takes about 2 – 3 minutes . Drain the rice and keep aside. Dont overcook the rice.

8) Place all the marinated chicken pieces in a large thick bottom pan, one layer of chicken and two layers of rice.
9) Spread half of the boiled rice on the chicken pieces,
10) Sprinkle ½ the fried onions ,½ the saffron milk , ½ of the chopped mint leaves, ½ of the Chopped cilantros, ½ of the garam masala powder ,½ of the Green cardamom powder .
11) Repeat the above step for the last layer of rice, that is, arrange the last layer of rice and repeat the 10th step.
12) Add 1 tbsp oil or Ghee , also sprinkle little bit of water, 1 or 2 tbsp. It is for keeping the Biryani moist.

13) Now we can seal the container either with flour dough or Muslin Cloth and make it air tight so that steam wont escape when we cook. This will help the biryani to cook fast and will be super moist.

14) Place a heavy object on the top of the container, so that the steam doesn’t escape easily.

15) Cook biryani for 5 minutes on high until stream escapes through the seal.
16) Then reduce the flame to medium low and continue to cook for another 20 minutes. ? Lets sit for 10-15 minutes before opening it.
17) Mix the rice and serve it hot with raita.

Recipe inspired by Sanjay Thumma and Singh of KhanaKhzana. Thanks and Hats off to them.


Recipe By,
Kiran Mary.

Strawberry Daiquiri

Author: admin  //  Category: Drinks
1) Fresh strawberries                              – 15  medium nos
2) Sugar                                                 – 3/4 cup
3) Lemon                                               –  1
4) White Rum                                         –  3/4 Cup
5)  Lime flavored carbonated beverage      –  1/2 Cup (I used Sprite)
6) Ice                                                    –   2 trays

1)  In a blender, combine ice, sugar and strawberries.
2)  Pour in lemon juice, rum and Sprite . Blend until smooth.
3)  Garnish it with a fresh strawberry and Mint Leaves.
Note :-  Serves 4 tall glasses.
Recipe By,
Kiran Mary.

Rotisserie Chicken

Author: admin  //  Category: Chicken



1) Kosher Salt to taste
2) Paprika – 2 Tsp
3) Onion powder – 1 tsp
4) Dried thyme – 1 tsp
5) Cayenne pepper – 1 tsp
6) Black pepper – 2 tsp
7) Garlic powder – 1 tsp
8) Lemon Juice – 1 tsp
9) Asafoetida – 2 pinch (Optional)
10) Chicken Medium Size
11) Olive oil – 2 tsp (Optional)


1) In a small bowl, mix together salt, paprika, onion powder, thyme,black pepper, cayenne pepper, and garlic powder.
2) Pat dry the chicken with paper towel.
3) Rub the chicken inside and out with spice mixture.
4) Sprinkle the lemon juice and olive oil on the chicken .
5) Keep the marinated chicken in a refrigerator for about 3 to 4 hrs. It will be more tasty if you can keep it overnight.
6) Place chicken pieces in a roasting pan. Bake uncovered for 4 hr, 200 degrees F .
7) Broil it for another 30 to 40 minutes .

:- Serve the dish hot.

Note :- Drizzle the juice inbetween, to avoid the chicken being too dry.
You can keep an Onion or Apple or some veggies inside the chicken cavity.

Recipe By
Kiran Mary

Steamed Fish With Vegetables

Author: admin  //  Category: Weight Watcher(Healthy Diet)


Fish fillets – 2 no
Garlic – 3 cloves
Shallots – 4
Fresh root ginger – 1 inch
Light soy sauce – 3 tbsp
Sugar – 2 tsp
Sesame oil – 2 tsp
Freshly ground black pepper to taste -(1+1/2 tsp)
Bok Choy – 1 stem
Shiitake or oyster mushroom -100g
Carrot -1 no
Spring onions – 1 stem
Red chili -3 no


1) Put chopped garlics, shallots and ginger on top of fish.
2) Mix light soy sauce, sugar, black pepper and sesame oil, and add to fish.
3) Steam for 5 minutes
4) Slice, Bok Choy, mushrooms, carrots, spring onions and chilli.
5) Add slice vegetables to fish.
6) Steam for another 15 minutes.

NB:- Serve with rice.
Its a very healthy way to eat veges. Those who appreciate new tastes will definitely like this dish.

Ona Sadhya -2010

Author: admin  //  Category: kerala taste, Onam Taste's



Ona Sadya-2009

Author: admin  //  Category: kerala taste, Onam Taste's

ona sadya

Cherupayaru Parrippu Curry

Author: admin  //  Category: kerala taste, Onam Taste's

parippu curry

Split moong dal(cherupayaru parippu) – 1 cup
Coconut- 1/2 cup
Garlic Pod – 4 nos
Cumin seeds – 1 tsp
Salt – as reqd
Curry leaves – 2 springs
Water – as reqd

Coconut oil – 1 tbsp
Mustard Seeds – 1/4 tsp
Grated coconut – 1 tbsp
Shallots – 2 nos


1)Cook cherupayar parippu with water and salt. Grind it and keep it aside.

2)Grind the grated coconut, garlic pods ,turmeric powder and cumin seeds and make it as a fine paste.

3)Add the ground mixture to the parippu paste.

4) In another pan heat 1 tsp oil splutter the mustard seeds, add the shallots and curry leaves, fry it, unil it turns golden brown.Keep it aside.

5) Add the rest oil and fry the grated coconut ,unil it turns golden brown.

6) Garnish it with the fried shallots, curry leaves, coconut and it is ready to serve.

:- Serve it with hot rice, ghee and papad. Its ma Fav Dish…… 😉

Recipe By,
Kiran Mary.