Prawn Pickle

A delicious pickle that goes well with rice.

Prawn                         500 gms

I           Chilly powder            3 tsp

Salt                             1 desert spoon

Turmeric powder            ½ tsp

II            Sesame oil              1 cup

Mustard      2 tsp

Fenugreek                  2 tsp

Button onion               ½ cup

Curry leaves               2 sprigs

Ginger                                    ½ cup

Garlic                          1 cup

III          chilly powder                       3 tsp

            Turmeric powder            1 tsp

Vinegar         ¾ cup


Deshell the prawns and clean well.  Add  the Ist ingredients and marinate for 2 hours.  Deep fry this in sesame oil and put aside.

Heat oil.  Add mustard, fenugreek, and sauté button onion, ginger, garlic, and curry leaves.  When it is done remove from fire and keep aside.  Put chilly powder and garlic powder into the remaining oil and stir well.  Boil vinegar and pour it in this mixture.  Add salt, fried prawns and all other items.  Mix well.


Raw Mango Squash


Raw Mango               1 Kg

Water                          3 cups

Sugar                          1 Kg

Citric acid                  1 teaspoon

Pottassium meta bisulphate 3/4 teaspoon

Green colour              1/4 teaspoon


Peel the skin and cut and remove the seed from mangoes.  Cook mangoes with 1 cup water.  Remove from fire and allow to cool.  Grind this in a mixer grinder and keep aside. 

Boil 2 cups of water.  Add sugar and citric acid.  Allow it to completely dissolve in water.  Add the mango pulp to it and bring to boil.  Remove from fire and allow to cool (to room temperature).

Dissolve potassium meta bisulphate, and colour in 1 cup of raw mango squash.  Stir this well with the remaining squash.  Store in airtight bottles.

Whenever you want to make juice, mix raw mango squash and water in the ratio 1:3. (1 cup squash and 3 cups chilled water)

Pineapple Squash

During summer season my granny’s kitchen is always busy.  There will be a variety of fruits ripened in garden and she will be busy with making squashes, pickles, halwas, and jams with it.  For the remaining part of the year we don’t have to run to shops for buying all these things.  it will be there for the whole year.  I am sharing here my Amma’s magice recipes.


Pineapple Juice   6 cups (filtered)

Water                          6 cups

Sugar                          6 cups

Citric acid                  1 teaspoon

Pottassium meta bisulphate 3/4 teaspoon

Pineapple essence             1 teaspoon

Lemon yellow colour  1/4 teaspoon


Boil water.  Add sugar and citric acid.  Allow it to completely dissolve in water.  Remove from fire and allow to cool (to room temperature)

Dissolve potassium meta bisulphate, pineapple essence and colour in pineapple juice.  Add this mixture to the cool sugar syrup.  Stir well.  Store in airtight bottles.

Whenever you want to make juice.  Add pineapple squash and water in the ratio 1:3. (1 cup squash and 3 cups chilled water)

Rice Puttu


Roasted raw rice flour            4 cups

Coconut                                   1 cup (grated)

Salt                                         to taste


Add salt to the rice flour.  Sprinkle water little by little to the flour and mix well.  The final product should be in powdered form, but it should be wet enough for steaming.   Add 1/2 cup grated coconut and mix well.

Add a handful of grated coconut in the puttu maker.  Add the wet rice flour until half, again add another handful of coconut. Again add rice flour, and top of the puttu maker add a handful of grated coconut.  Close the lid and steam for 6 minutes.

Chicken Stew

A delicious accompaniment with Palappam and Vellayappam.  During Christmas and Easter, the devouring smell of this curry used to come from most of the Syrian Christian houses in Kottayam.  For me, with stew only the celebration of Christmas and Easter are complete.


Chicken                      1 Kg (cut into medium sized pieces)

Onion                          6 nos. (sliced)

Potato                         2 nos (cubed)

Carrot                         2 nos. (cubed)

Ginger                        2″ piece (crushed)

Garlic                          2 pods (crushed)

Green chilly                8 nos.

Cinnamon                  1″ piece

Cardamom                6 nos.

Cloves                        4 nos.

Whole pepper            1 teaspoon

Fennel seeds            1 teaspoon 

Grated coconut            4 cups

Button onion               8 nos.

Salt                             To taste

Curry leaves

Oil                               1 tablespoon

Ghee                           2 teaspoon

Cashew nut                10 nos. (Soak and grind to a paste)



Take first and second extract of coconut milk.  Mix the cashew paste in 1st extract of coconut milk and keep aside. 

Ground together Cinnamon, cardamom, cloves, pepper, and fennel seeds.  Heat oil.  Add the ground masala and stir, Add sliced onion, ginger, garlic, green chili, and curry leaves.  Do not allow the onions to brown.  Add chicken pieces, potatoes & salt.   Add the second extract of coconut milk and cook for 10 minutes.  Add carrots.  When it is done add 1st extract of coconut milk and cook for 5 minutes or until the gravy thickens.

 Garnish with button onions and curry leaves fried in 2 teaspoon of ghee.

Kozhi Varutharachathu (Chicken in Fried Coconut Gravy


Chicken                      1 Kg

Onion                          2 nos.(Sliced)

Garlic                          1 pod (make paste)

Ginger                        1 inch piece(make paste)

Garam masala            2 teaspoon

Coriander powder            2 teaspoon

Chilly powder            2 teaspoon

Turmeric                     1/2 teaspoon

Vinegar                      3 teaspoon

Salt                             to taste

Grated coconut           2 cups

Oil                               1/4 cup

Mustard                      1 teaspoon

Button onions            6 nos.

Curry leaves               2 sprigs


Heat 3 tablespoon oil in a pressure cooker.  Sauté onion.   Add ginger garlic paste.  Saute well until light brown.  Add coriander powder, chilly powder, garam masala, turmeric powder, curry leaves.  Stir well until oil comes on top.  Add chicken pieces, salt and vinegar and stir well.   Place the lid, cook and allow one whistle to blow.

 Fry coconut in a pan until golden brown. Grind the coconut to a fine paste.  Add it to the chicken and bring to boil.

 Heat the remaining oil.  Add mustard and allowed to splutter.  Add sliced button onions, and curry leaves.  Pour it into the chicken curry.


A delicious dessert made with whole milk.  During our stay in Kolhapur we used to enjoy this sweet. 


Milk     2 ltr.

Sugar 3/4 cup

Citric acid            1/2 tsp dissolved in 1/2 cup water

Pistachio, almonds, and silver foil  to decorate



Boil 1 ltr. Milk.  Add the citric solution and bring to boil.  Sieve the chenna through a muslin cloth and press out the excess water.  Put the remaining milk in a heavy bottomed pan and bring to boil.  Add the chenna and boil till the mixture thickens (8 minutes) Stir continuously.  Add sugar and stir continuously until it turns into a lump.  Pour the mixture in a tray and allow it to set.  Decorate with chopped nuts and silver foil.  After it cools cut into desired shape.

Curd Rice

Curd Rice is easy to prepare and good for stomach during summer days.  It tastes great with pickle, chutney, or daal.


Cooked rice             4 cups

Salt                 to taste

Yogurt             2 cups

Curry leaves   2 sprigs

Mustard            1 teaspoon

Red chillies            3 nos.

Oil                   3 tablespoon.

Coriander leaves to garnish


 Mix the yogurt in the rice and add salt to taste.   Heat oil and add mustard seeds, curry leaves and red chillies.  Pour this to the rice and stir well.  Garnish with coriander leaves.

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Sharing my nostalgic recipes