Neymeen fry Kerala style


Fish Fry’s available here..

I love to have Neymeen curry or neymeen fry, which we prepares at my home in Karunagapilly. This has an amazing taste because its prepared by my Mom and we are using fresh neymeen which we get from the Neendakara Harbor. Neymeen is a tasty fish available through out South India. This fish is also called ‘ Vanjaram’ /  ‘Aiykoora’ in Northern Kerala and Southern coastal Karnataka. Some people also call this as “King Mackerels”.

Seerfish fry (Neymeen fry) preparation

  1. Clean the fish and cut into small pieces depending on the kind of fish you are using.
  2. Make oblique incisions about 5cm apart on both sides of the fish pieces so that the marinade seeps through.
  3. In a mixer, make a thick paste of Pepper powder, Turmeric powder, Red chilli powder, ginger, garlic and salt with 2 tablespoon water.
  4. Add the curry leaves into the paste and mix with a spoon.
  5. Apply the paste on the fish pieces one by one. Make sure the marinade goes deep into the incisions and keep it aside for 1/2 hour to 1 hour in a refrigerator.
  6. Heat a pan, and add the coconut oil. When the oil gets heated, shallow fry the neymeen pieces on medium heat.
  7. Flip the neymeen pieces carefully after 2-3 mins  and fry for another 5 minutes.
  8. Once the fish become crispy lower the flame and take it out into a tissue paper.
  9. Fry all other pieces also in the same method.
  10. Grind the red chillies and just warm it in a pan with 1 tsp of coconut oil. Sprinkle these red chilly powder over the fish fries.
  11. Sprinkle the lemon juice and garnish with curry leaves, sliced onions and serve hot along with rice or appam.


  • You can also fry the vertically sliced onions along with the grinded red chillies in the coconut oil for garnishing.
  • You can use any fishes instead of Neymeen / Seer fish like Tilapia, Pomfret (Avoly) etc.

by Renoos

Rich Milk Peda recipe


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Milk peda aka Doodh peda / palkova / Paal peda is one of the simple but most delicious and tastiest milk product. This traditional Indian sweet is made with condensed milk and milk powder and flavored with cardamom and pistachios.

Milk pedas are prepared mainly during the festival season like Diwali, Poojas etc. In North India, milk pedas are distributed among friends and neighbors to share the joy of birth of a male child in the family (If its a female child they distribute Burfi). This recipe will teach you how to make the Indian Milk peda at home easily.

Milk peda preparation

  1. Heat a heavy bottom broad pan.
  2. Add butter and melt it. Add all other ingredients one by one and mix very well.
  3. Stir occasionally until it get a thick consistency.
  4. Wear a glove while stirring, at this point, there is a chance of spluttering.
  5. Lower the flame and stir very well without taking hands.
  6. The batter gets more thicker and you can see the sides gets separated while you stir.
  7. When all of its water content is dried, switch off the flame. (It takes around 45 minutes or more).
  8. Let it cool for 20 minutes.
  9. Apply a touch of ghee on the palm and make small balls out of it, just press the middle and arrange in a buttered wax paper.

You can keep the milk pedas in an airtight container, as it is difficult to eat and finish in a day or two!

by Athira Sooraj

Chakka Kumbilappam / Edannayappam / Steamed Jackfruit Dumplings


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Kumbilappam aka Chakka Kumbulappam, Chakka Appam, Vazhanayappam,  Theraliyappam is an authentic snack food of Kerala.  Its prepared by cooking jackfruit bulb with rice flour, grated coconut and jaggery. This mixture is then wrapped and steamed in fresh green Edanailla /Bay Leaves /Vazhanayilas shaped into cones (Kumbils). These leaves have a special fragrance which when mixed with the jackfruit will definitely stimulate your taste buds.

Kumbilappam Preparation

  1. Remove the seeds from the jack fruit bulbs and pressure cook them for 3 whistles.
  2. Allow it to cool and then blend it into a paste format in a mixer and transfer to a medium sized bowl.
  3. Combine the grated coconut, scrapped jaggery, cardamom powder, cumin seeds and salt in the mixer (Don’t make it into a paste, Just 2 spins are enough).
  4. Mix the jackfruit paste and the mixture #3 together.
  5. Add rice flour little by little and make a smooth dough like that for chappathi. It should not be too thick or too loose. Add water if necessary or the dough is too thick.
  6. Make cones from the Vazhanayila / Ednailla /Bay leaves using a toothpick. Leave the upper edge of the leaf to close the cone.
  7. Fill each of the cones with the dough depending on their sizes.
  8. Cover the top with the upper edge.
  9. Steam it around 30-45 minutes or till its done until a toothpick inserted into the center of a cone comes out clean.
  10. Serve it hot with tea.


  • You can use banana leaf / aluminium foil / butter paper etc if Edanayila /vazhanayila / bay leaves are not available.

by Renoos

Chicken Biryani


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Chicken biryani – thats our recipe for this Eid. This delightful and quick recipe for preparing Kerala style chicken biryani will make your Eid festival rich.

I am sure that biriyani / biryani needs no introduction to Indians or south Asians. For others, its one of the most flavorful, spicy and aromatic rice dish prepared in India and south asian countries. The origin of biriyani is associated with the Mughalai cuisine. It is prepared in multistep process in which rice and chicken is cooked separately and then cooked together with the alternate layers of chicken and rice.

The traditional biriyani is non vegetarian and may include chicken, mutton and sea food among types of meat. These days Vegetarian and Egg biriyanis are also available. Because of the traditional and cultural diversities of the country many varieties of Biriyanis are made through out India like Hyderabadi biryani, Thalassery biryani, Lucknowi biryani, Dindigul biryani, Aambur biriyani, Palakkad Rawther biryani etc..  which differs among the ingredients and cooking methods.

Chicken Biriyani Preparation.

  1. Wash and clean the chicken pieces.
  2. List 1 – Marinate them with the ingredients in list 1 and keep for 30 minutes.
  3. List 2 – Grind list 2 in a big mixer jar with 1/4 cup of water, to a smooth paste.
  4. List 3 – Now In a non stick pan, add oil and fry the marinated chicken pieces until half cooked and remove to another vessel.
  5. Add half of the ground smooth paste to it along with curd and a palm full of sliced onions. Keep aside.
  6. In a cooker, add the chicken fried oil and fry half of the sliced onions. When its translucent, add the rest of the ground masala paste and fry until raw smell disappears.
  7. Add chopped tomatoes and fry. Later, add the chicken-curd-onion mix and mix well
  8. Check and add salt.
  9. Close the cooker lid and let it get cooked until two whistles comes. Switch it off and let it cool.
  10. List 4 – Wash and dry the rice. In a large cooker, add ghee and fry cashew nuts and raisins. Remove and keep in a plate.
  11. In the same ghee, add thinly sliced onion and fry until golden colored and add powdered sugar and let it caramelize and coat the onion. Remove when its brown.
  12. Add a little more ghee in the same cooker and fry cinnamon, cloves and cardamom, and add the rice and fry.
  13. Later, add 6-7 cups of hot water and mix well.
  14. Close the cooker lid and let two whistles come. Switch off the flame and keep for 10 minutes.
  15. Then release the pressure and toss it well.
  16. To a heavy bottomed vessel, add a few teaspoons of ghee and add the cooked chicken gravy (Keep half cup of gravy separate) and a few pieces of chicken.
  17. Spread a set of rice on top and layer it with fried cashew nut and raisins.
  18. Likewise layer the biriyani and chicken pieces alternatively.
  19. In a small vessel, add lime juice and food color and mix well. Drizzle this on the rice. Top portion should be rice.
  20. Add rest of the cashew, raisins and spread a few pudina / Mint leaves.
  21. Using a thin and long ladle handle, pierce holes on the rice until deep down and pour chicken gravy on each holes and add a little ghee also.
  22. Close the lid and let it get cooked for 5-10 minutes in a very low flame.
  23. Move the vessel to different directions in each two minutes, so that the bottom portion won’t get burn.
  24. Switch it off and let it rest for 10 minutes.
  25. Then serve with Raitha and salad.


  • Try to use big chunks of chicken pieces with bones.
  • Use heavy bottom skillet so that biryani won’t burn or stick to the pan.

Palada payasam / palada pradhaman


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Another post in the Vishu sadhya series. This is palada pradhaman aka palada payasam which is a delicious dessert prepared using rice and milk. It is served usually in the end of Kerala sadhya (grand feast) along with pappadam and banana. It is an easy to prepare pradhaman with little effort. This dessert will give your guest unforgettable memories of the delicious Onam sadhya.

  1. Wash the rice well and grind it into small pieces.
  2. Add sugar and the coconut oil to it, and mix it till it is becomes thinner than dosa batter consistency, but thick enough to be spread on a leaf.
  3. Tear the banana leaves into five portions and remove the fibers. Spread the batter on each leaf,  flatten and smoothen it out.
  4. In a vessel heat some water and when it boils well, add the flattened ada into it.
  5. Switch of the flames when the adas are cooked well and drain the water
  6. Gently separate each ada from the leaf when it cools.
  7. Cut each of the adas into very small pieces.
  8. Into an urli pour some milk and when it boils add the sugar and continue boiling until it thickens.
  9. Add the ada pieces into it When the solution is well reduced / thickened.
  10. Blend the well boiled milk and the ada together.
  11. When it reaches the consistency that makes it ready to serve, remove from the flame.
  12. Serve it…..

by Cini P Moideen

Arabian Falafel Recipe


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Falafel, the lebanese deep fried balls or patties is a snack / fast food very popular in the Middle East which is now available world wide, each with its own special version. It is very popular among the vegans.  As a main dish, falafel is served as a sandwich, stuffed in pita bread / Khubboos / Turkish bread with vegetables like lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians. It is usually shaped like a ball or flat burger. It may have a pale brown color, or be darksome. Falafel may have a smooth or grainy texture. Here is the authentic & traditional recipe for preparing falafel from scratch.

Falafel Preparation

  1. Place dried chick pies in a large bowl filled with cold water and soak it overnight. You can omit this step if using canned beans.
  2. The next day, drain the chickpeas and grind it in a food processor until they have a breadcrump like consistency and there are no whole chickpeas left. Transfer to a large bowl.
  3. Next blend the onion, garlic, coriander leaves in the blender until it is a paste consistency, add to bean mixture.
  4. Add the ingredients like cumin, chicken masala/cayenne, salt, lemon juice, bread crumbs, pepper and flour. Mix well.
  5. Taste it to check the salt and spice level.
  6. Add baking powder and soda about 15 minutes before frying. Mix everything well.
  7. From this mix make small lemon sized balls.
  8. In a large skillet/ Cheenachatti heat oil. Drop a small of batter into the oil and if it sizzles, the oil is ready.
  9. Carefully drop the falafel balls into the oil. Fry them for 3-4 minutes until they are golden brown. Then flip over and fry other side.
  10. Remove from the oil and drain on a kitchen towel.
  11. Serve warm as an appetizer main dish with hummus, tahini, pita bread and vegetables.


  • Don’t fry them for too much time. Falafel should be crunchy outside and fluffy inside.
  • You can try this falafel maker to prepare uniform sized falafels easily.

by Reeja MytheenKunju

Beans biscuits


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These beans biscuits (I am not sure about the name) are something that reminds me of my childhood days. Knowing my love for this, it was the most purchased bakery item for me by my father. Now also I purchase it for my kids when ever I visit a bakery and they loves it just like their mamma 🙂 . Fortunately, its a common snack available in almost all bakeries in Kerala 😉

Recently I found the recipe for these beans biscuit in a FB group I am member of. Seeing that, I immediately gave it a try, and it was having the same old taste. Thanks to Jomon Kalathinkal for sharing the recipe.

Preparation of beans biscuits

  1. Preheat oven to 120˚C/250˚F.
  2. Line a baking sheet with parchment paper and apply a thin coating of butter or oil.
  3. Sieve the all purpose flour with baking powder thrice and keep it aside.
  4. With the help of a hand mixer, beat the egg (preferably it should be in room temperature), and add sugar and vanilla essence till it is pale in color and doubles in volume.
  5. Add the sieved flour-baking powder mixture to this and mix it gently with spoon.
  6. Transfer this mixture into a sauce bottle.
  7. Drip the batter onto the baking sheet drop by drop, from the sauce bottle to make small drops leaving some space in between the drops.
  8. Once the baking sheet is full, put this in the middle rack of the preheated oven for around 15 minutes or till it starts to brown lightly around the edges. The biscuits will be slightly soft to touch but will harden up quickly.
  9. You can keep these beans biscuits in an airtight container when cooled.


  • The texture of these cookies should be very light and crispy. Usually they are mouth melting ones.

by Jameela Beevi

Why Women Love Jewellery


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It is hard to pinpoint the exact time as to when women started loving jewellery. History has repeatedly shown a woman’s penchant for wearing something beautiful on her neck, arms, ears and fingers. And whatever the design of the piece — be it simple pendants, earrings, or chunky bangles — the ladies will always be attracted to these decorative pieces more than the gentlemen.

Some psychological studies may support this fact, stipulating that many girls are generally drawn to shiny, sparkly and colourful things. This is why, in most instances, beautiful jewellery is always associated with a woman, as it is almost synonymous.

So why do girls love jewellery? There are a couple of reasons that come to mind:

The ladies love to look pretty. For one thing, women are touted as more stylish and more conscious when it comes to looking fashionable and presentable. Compared to the men, the ladies put so much care into their appearances, and the truth is society puts so much expectation for them to look well.

So to make themselves appear more presentable, it has always been set — perhaps since the beginning of civilization — that girls must always wear pretty things especially when it comes to clothing, shoes, accessories or jewellery. And sometimes, it is not just about wearing any type of jewellery. Some girls even go the extra mile by wearing bright and coloured pieces that really command attention. The more the pieces grab the interest of the people around her, the more it is appealing to wear.

This is not to say, however, that many women are vain about looking good and getting praises for it. But then again, whether folks admit this or not, vanity while considered a vice by some, can also be a good thing, especially among the female population. Because there is nothing wrong with looking pretty and using jewellery to do just that.

The ladies put value in their treasures. Ladies loving jewellery may also have something to do with the fact that every piece they own carries a sentimental value, regardless of how much its actual price is worth. Be it expensive or affordable, they keep most gifts they receive, particularly when it is jewellery. They hold particular attachment to their rings, necklaces and bracelets, especially when these represent significant moments in their lives. They appreciate the symbols and representations of the gemstones that come with the gifts, and understand the meaning behind it. They collect jewellery pieces, even if they only wear this once, and they already know which ones they will pass on to their daughters or other female relatives when the right time comes.

Men enjoy giving jewellery to their wife, girlfriend, daughters, mother and other prominent females in their life for all these reasons. After all, there is some great satisfaction from the giver in seeing that the jewellery they have gifted to that special woman in their life is so valued and treasured.

Popularity of Women’s Jewellery

It should come as no surprise therefore, that women frequent jewellery online shopping sites, since most girls love to shop for jewellery anytime and anywhere, it is almost a given that stores should have these. Aside from women, jewellery online stores are sought by men looking for jewellery to gift to the special women in their lives.

Mini Mushroom Toast


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Aren’t you bored of appetizers like kebabs and tikkis??!!! Try out these cheesy mushroom toasts to have it on starter plate, which are very much kids-friendly too 🙂

Mini Mushroom Toast prepartion

  1. Take some water in a bowl and add dry yeast with sugar. Set aside for 5-6 mins.
  2. In another bowl, take maida and mix salt in it. Make a well in center of bowl. Add the yeast mixture and some oil.
  3. Mix them all together and form a sticky dough and knead it for 10 mins.
  4. Brush a bowl lightly with oil and sprinkle some maida in bowl.
  5. Put dough in it and set aside in a warm place to rise until its doubled in size (approx 1 hour).
  6. Once done, punch it well to remove air.
  7. Make small balls (5-6) out of it and roll it thick to make toast base. Bake them in pre-heated oven for 5 mins on 180 degrees.
  8. Heat oil in a pan and add sliced mushrooms in it.
  9. Saute it for 2-3 mins till they are little soft (Make sure you don’t overcook them, else it will start releasing water).
  10. Season it with salt and pepper powder. Mix well and transfer it to another bowl to cool down to room temp.
  11. Arrange these mushrooms on toast base as a topping and sprinkle cheese over it.
  12. Bake it for 10-12 mins until toast-crust is crisp & light-brown in color.
  13. Serve hot as an appetizer or side dish!!!


Chakka ularthiyath (Jackfruit curry) recipe


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Though I live in a village area, I haven’t tasted Chakka thoran / chakka ularthiyath till yesterday. After tasting it, I feel sad for not trying it so far. Friends, this is a native kerala dish you should try atleast once.

My grandmother came home yesterday and seeing the ripe jackfruits in the courtyard, she asked to pull down one. Together we all prepared this jackfruit curry. It was an extremely delicious one and I’m really feeling sad for not trying this before. Friends, you should try this at home.

Here goes the lovely recipe from my grandmother for this traditional kerala dish. She knows a lot of jackfruit recipes and I have shared many of them here in Cheenachatti.

Chakka ularthiyath / Chakka thoran / Jackfruit curry

  1. Slice the green jackfruits into ring sized pieces and wash it.
  2. Pressure cook the sliced jackfruits, salt, turmeric powder and water up to 2 whistles and turn of the flame.
  3. Crush the shallots, red chillies in an mixer.
  4. In a pan add oil, mustard seeds and saute.
  5. When the seeds begin to crackle add the curry leaves, the crushed shallots and red chillies.
  6. Saute, them till it becomes brownish.
  7. Add the cooked jackfruit and mix it well.
  8. Serve it hot.

This can be served as a main dish or as a side dish along with rice.

by Cini P Moideen