Tuesday, March 29, 2016

Neer Moru| Morum Vellam is nothing but watery yogurt based drink (or) the liquid left after churning the butter out of cream with added spice and herbs for flavour and taste which is very famous in South India. It is served during summer to stay cool during old days, nowadays people started to consume preserved tetra pack juices to carbonated drinks to reduce the heat. People forget the traditional beverages which could be prepared at home easily with less cost without any preservatives.

This drink is similar to kerala Sambaram which is bit creamy buttermilk drink but this one is more thin watery in consistency. Prepare a big lot in the morning and refrigerate and drink whenever feel thirsty during these summer days. I took these pictures last year and it was in my drafts section. I do not fancy these old pictures much even then i am posting for the sake of the summer.

Neer Mor recipe

Yogurt/ curd- 1 cup
Water- 4 cups
Ginger- 1/2 inch
Green chilli-2
Curry leaves, chopped- 1 strand
Coriander leaves, chopped- 1 tablespoon
Small onion/ pearl onion-2 (optional)
Salt- to taste

  • Take the yogurt in a bowl and beat well with spoon or a whisk to make it creamy without any lumps.
  • Now add the water to dilute the yogurt and mix well. The consistency should be watery than sambaram. It should be watery if you keep the moor the water should separate on top of that. Add water according to your thickness of the yogurt. I am adding four cups as i am using store bought thick yogurt.
  • Chop the ginger, green chilli, curry leaves, pearl onion and coriander leaves. Crush the ginger, green chilli and curry leaves slightly to release the flavour using a pestle and mortor or slightly crush them on top of the chopping board using a backside of a rolling pin or pestle. You could mince using a blender too.
  • Add the crushed ingredients, onion, coriander leaves add salt to taste. Mix well and serve chilled.
  • You could serve the mooru as such or strain and serve but the flavours will be there in the butter milk.
Neer More recipe

Vegan Spinach Pears Smoothie, creamy tasty nutritious blended drink made of vegetable and fruity goodness best for breakfast or diet or a part of weight loss. I am a big fan of cool drinks i love beverages served chill especially at the time of summer. I love smoothies as it less in calories and makes to feel the fullness of stomach. Love to have them at any time beyond time limits. I used to prepare smoothies generally with bananas and milk for the consistency and taste. This time for a change i tried Vegan smoothie with pears and spinach.

I bough rosemary pears and kept inside the fridge one week before Easter. Now they ripe and become so soft like guava or like avocado. I was planning to make the same green smoothie with avocado. When i ate the pears the idea clicked in my mind why cant i try to make the smoothie with these soft pears. The result was outstanding, a creamy tasty smoothie beyond my expectations.

Spinach, tender leaves|baby spinach| frozen spinach - 2 cups
Pears, well ripen- 2 nos
Almonds- 6
Honey- 2 tablespoons
Lemon- 1/2
Water- 1/2 cup
Ice cubes- 1 cup

  • Coarsely powder the almonds with pestle and mortar; or soak them overnight and peel them and directly add them.
  • Remove the stalk of the spinach and core the pears and roughly chop them.
  • In a blender jar add the spinach, pears, powdered almonds, honey, lemon juice, water and ice cubes.
  • Blend  on high till frothy creamy consistency.
  • Note: Adjust the sweetness as per your taste.
  • Add one banana for the rich taste.

Sunday, March 27, 2016

Kerala Beef Fry| Nadan Beef Fry| Beef Varattiyathu| Beef Olathiyathu| Kuttanadan Beef Roast| Nadan Chilli Beef| Kerala Toddy Shop Beef fry..etc are the names for the same Beef Ularthiyathu recipe. It is nothing but the spicy beef preparation generally served with Kappa, Rice or with Appam. It is prepared extra spicy and served as very special items in Kerala toddy shops.

Mom used to prepare this recipe during Easter during childhood days. I love it a lot the because of the flavour of the masalas cooked in coconut oil and the curry leaves. The dish spreads the flavor to the whole building if you prepare for sure. I used to prepare this dish for Christmas and Easter like occasions i have clicked many times and not satisfied with the pictures and this Easter i have planned to post the recipe and finally i am happy that i am posting today.

Kerala beef Ularthiyathu recipe

Kerala beef roast recipe

Prep time
Cook time
30 mins
Total time
Serves: 4-5

Beef| Mutton, cubed-1/2 kg 
Turmeric powder- 1 teaspoon 
Chilli powder-2 teaspoons 
Coriander powder-2 teaspoon 
Coconut oil-100ml 
Ginger,chopped-1 inch 
Garlic,chopped-4 nos big
Green chillies-2 
Curry leaves-3 strands 
Coconut, thinly sliced- few 
Dry red chillies,broken -6 
Fennel seed powder- 2 teaspoon 
Pepper powder-1-2 teaspoon 
Garam masala powder- 1 teaspoon 
Salt- to taste

Beef Olathiyathu recipe

  • In a pressure cooker or a pan add the meat, 1/4 cup of water,1/2 teaspoon turmeric powder, 1 teaspoon chilli powder and 1 teaspoon coriander powder and salt. Cook for 3-5 whistles or till the meat cooked soft. Open the lid; keep the flame to high and allow to dry the water, till the oil from the meat only exists.
  • Heat coconut oil in a shallow Pan and add cardamom, cinnamon, cloves and dry red chillies. Fry till the red chillies turn crisp. Now add onion, ginger, garlic, green chillies, curry leaves and coconut slices and fry till the onion turns golden colour. 
  • Add remaining turmeric powder, chilli powder, coriander powder, fennel seed powder, Garam masala powder and pepper powder immediately add the cooked meat and roast well. 
  • Cook till the masalas absorbed by the meat. Check the salt and masalas, add if required to balance the spiciness. 
  • Note: I have given recipe for the dry preparation. If you want it as a semi gravy add the meat cooked water at the final stage and add bit more masalas if required and simmer till you get a semi gravy state.
Beef Varattiyathu recipe

 Kerala Chilli beef recipe

Malabar beef fry recipe

Friday, March 25, 2016

Steamed Chocolate Pudding, this recipe was in my to do list for many years and for this Easter i planned already to make this and today my wish come true. I wanted to make this chocolate pudding steamed version and it came out very well and tasted yum too. With the rich chocolate sauce it feels like a rich dessert.

This dessert is super easy to make and only the cooking time is long. Suitable dessert for any festivals like Christmas, Easter, Valentines Day..etc. Decadent delicacy for the Chocolate lovers for no doubt.

Steamed Chocolate pudding recipe

Butter- 1/2 cup(100gms)room temperature
Sugar-1 cup (i used muscavado sugar u could use normal sugar)
Eggs- 2-3
Vanilla essence- 1 teaspoon
All Purpose Flour| Self raising Flour- 1 cup
Baking powder- 1 teaspoon
Cocoa powder- 2 tablespoons
Instant coffee powder- 1 teaspoon
Hot Milk- 1/4 cup
*If you use APF; Use cornflour- 1 tablespoon and 1/4 teaspoon of Baking Soda

steamed chocolate sponge cake recipe

  • Sift together dry ingredients self raising flour, baking powder, cocoa powder, coffee powder and salt. Or combine well with a whisk; set aside.
  • In a bowl add the butter and sugar and beat well till it reaches a creamy stage.
  • Now add the eggs one by one and beat well till frothy stage.
  • Add the dry ingredients in two batches and fold well or slowly run the electric whisk till combined without lumps.
  • Microwave the milk for 30 seconds or boil and add the hot milk just to loosen the batter little. You may not end up using the whole milk. Add according to the consistency of the batter. I used 2 eggs so i required all of the milk. Beat slowly till combined as a smooth batter slightly pourable thick batter.
  • Butter 1.25 lit capacity bowl and pour the batter and tap the bowl slightly to avoid air bubbles and flatten the top with a spatula.
  • Fold a pleat in the centre of the foil and parchment to give the pudding room to expand as it cooks. Tie the foil onto the basin with string; wrap it twice to keep it tight.
  • Heat the steamer with water till rolling hot stage. Now carefully keep the bowl inside the steamer and steam for 1 and 1/2 to 2 hours on slow flame till the inserted skewer comes out clean. 
  • Note: You could use any steamer you use at home like Idli steamer.
  • You could pour individual moulds or small teacups and wrap them and steam them to make individual pudding.
Boiled chocolate pudding

Easy steamed chocolate pudding recipe

How to prepare steamed chocolate pudding

Tuesday, March 22, 2016

Ellu podi| Sesame seeds Chutney powder is an aromatic spice powder for Idli dosa as well as rice. Sesame seeds has many health benefits and the seeds are rich in calcium, magnesium and copper. The presence of phytosterols reduces blood cholesterol, enhances the immune response and decrease the risk of certain type of cancer. It is good for digestion and also for healthy skin. Helps lessen anxiety and alleviates anemia.

I prepared Peanut chutney podi last month and shared the recipe with you. The bottle got emptied two weeks before and wanted to make this Ellu podi. I always prefer using black sesame seeds for podis, ellu urundai..etc as it is nutritious than the white ones. But you could use both types for this podi. It tastes nice with idli dosa as well as steamed rice with a drizzle of oil or ghee.

Ellu Podi recipe

Sesame seeds- 1 cup
Chana dal- 1/2 cup
Urad dal- 1/4 cup
Dry red chillies- 8 nos
Garlic- 4 big cloves
Curry leaves- 2 strands
Asafetida- 1/4 teaspoon
Salt- to taste

Sesame seeds powder recipe


  • In a pan dry roast the sesame seeds until they starts to crakle, 
  • Same pan dry roast the chana dal and urad dal separately one by one till golden colour appears.
  • Dry roast red chillies, cut garlic with peel, and curry leaves together till the red chillies and curry leaves turns crisp.
  • Combine every thing together and allow to cool.
  • Transfer the cooled ingredients inside a blender jar with asafetida and salt; blend to make a coarse powder.
  • Serve with hot idlis or dosas drizzled with oil. 
  • Try my other quick podi recipes for idli dosa.
Ellu milagai podi recipe

Sesame seeds powder recipe

Ellu chutney powder for idli

how to prepare ellu podi

Saturday, March 19, 2016

Chocolate Banana Oatmeal Smoothie is an easy to make wholesome breakfast smoothie. Tasty as well as filling drink for breakfast. You could use the frozen bananas from fridge too for the smoothie, the bananas adds volume, thickness and creamy texture to the drink. Oats adds nutrition and fullness feel. It is definitely a healthy tasty drink for the one who loves chocolate.

Kids love to have this for breakfast for sure. With a simple breakfast it provides sufficient enough energy and fullness feeling till you take your lunch.

Chocolate banana oatmeal smoothie recipe

Prep time
Cook time
Total time
Serves: 2-3

Yogurt- 1/2 cup
Ripe bananas-2
Unsweetened cocoa powder- 2 tablespoons
Oats, rolled- 1/4 cup (soaked| powdered)
Honey|Sugar- 2 tablespoons
Vanilla extract- 1 teaspoon
Ice cubes- 1cup

Chocolate banana protein smoothie recipe

  • Powder the oats or soak the oats 1 hour in warm water or overnight and strain the water.
  • In a blender or juicer jar combine yogurt, bananas, cocoa powder, oats, honey, vanilla extract and ice cubes and blend well till frothy creamy.
  • Note: Add a tablespoon of peanut butter| Nutella (or) few finely chopped nuts for extra richness.
  • Use low fat yogurt to prepare the smoothie more healthy.
  • Boil 1/2 cup of milk and add the cocoa in hot milk and chill the milk and use to avoid raw cocoa taste.
how to make chocolate banana oats smoothie

chocolate banana breakfast smoothie recipe

chocolate banana yogurt smoothie

Monday, March 14, 2016

Spaghetti in avocado sauce| Creamy Avocado Spinach pasta is a Healthy Vegan pasta recipe which does not include any milk products such as milk, cream or cheese. If you wish you could include grated cheese to make bit rich. But it does not require any such ingredients to make the taste of the dish.
As i have mentioned in the last post i was working on the Spinach pasta recipe to reduce the calories in that recipe and make it more healthy. So here i have replaced the milk with avocado and nuts to give a healthy twist to the recipe. Finally the taste of the avocado dominates than spinach so i have given the name avocado pasta. Do try this recipe and stay healthy.

avocado spinach pasta recipe

Spinach|basil leaves, fresh- 3-4 big leaves
Garlic, chopped- 1 big clove
Almonds- 5-6 nos
Lemon juice- 1/2
Salt- as required
Sweetcorn, cooked- 1 cup
Cherry tomato| tomato, chopped -1(optional)
Pepper powder- as required
Chilli flakes-as required

Spaghetti|pasta of your choice- 200 gms (1/2 packet)
Oil- 1 teaspoon
Salt- 1 teaspoon

To cook the spaghetti:
  • In a deep pan add around 6 cups of water, salt and oil and bring it to boil.
  •  Once it starts to boil add the spaghetti and allow to cook till soft. Cooking time varies with the size and thickness of spaghetti. So follow the package instructions.
  • Drain the cooked water from the pot and rinse spaghetti with cold water to stop cooking further.
  • Spread it on a flat wide plate; if you are preparing later, drizzle oil and allow to coat with hand and keep aside until use.
For the Avocado sauce:
  • Remove stem and wash spinach. Boil some water and blanch the spinach leaves to slightly wilt them; Drain the water and allow to cool.
  • In a blender jar add the almonds and coarsely powder them. Now add the spinach leaves|basil leaves, garlic, lemon juice and salt and blend well to make a paste.
  • In a bowl add the cooked spaghetti and cooked sweet corn and cherry tomatoes. Season with pepper powder or chilli flakes. Top it with the sauce and mix well with tongs or fork. If it difficult to mix drizzle little pasta cooked water to mix it smooth and creamy.

Sunday, March 13, 2016

 Spaghetti in beetroot Sauce| Beetroot Pasta| Pink Pasta is an appealing creamy pasta dish with made with all healthy ingredients. Last week I have shared Creamy Spinach Pasta recipe which is bit rich when compare to this recipe in which i have added milk and cheese and flour. So i was thinking to give a makeover to that dish in a healthy way by replacing milk with yogurt, and flour with nuts as a thickening agent. So the final outcome was the beetroot pesto pasta, i am again working on the healthy variation on the spinach pasta recipe without milk. Will share that recipe too probably on this week.
About the taste of the recipe it was really tasty and good for kids as well as adults. As it is colourful your kids will eat with out any fuss. Takes very less time to cook this tasty dish!

Beetroot- 1 big
Almonds| walnut| pista- 10-12 nos
Thick Yogurt- 1/4 cup
Basil leaves, fresh| dried- 1/2 teaspoon
Ginger- 1/2 inch
Pepper powder- 1/2 teaspoon
Salt- to taste

Spaghetti|pasta of your choice- 200 gms (1/2 packet)
Oil- 1 teaspoon
Salt- 1 teaspoon

To cook the spaghetti:
  • In a deep pan add around 6 cups of water, salt and oil and bring it to boil.
  •  Once it starts to boil add the spaghetti and allow to cook till soft. Cooking time varies with the size and thickness of spaghetti. So follow the package instructions.
  • Drain the cooked water from the pot and rinse spaghetti with cold water to stop cooking further.
  • Spread it on a flat wide plate; if you are preparing later, drizzle oil and allow to coat with hand and keep aside until use.
For the beetroot sauce:
  • Pressure cook the beetroot or roast it in oven till soft; allow to cool.
  • In a blender jar add the nuts of choice(i used almonds) and slightly crush it for easy grinding.
  • Then chop the cooked peeled and chopped beetroot chunks with some salt. Blend well as a smooth paste.
  • Now add the thick yogurt(make sure the blender jar or the ingredients are hot) and blend once to mix well. Do not blend too much which in turn makes your sauce runny.
  • You could store the sauce separately in refrigerator till you use.
  • Keep the spaghetti on a plate and top it with  sauce and mix well using tongs or fork.
  • Sprinkle more chopped nuts for crunch. Sprinkle some grated cheese if you wish to.

Saturday, March 12, 2016

Strawberry Mojito| Strawberry Mocktail is an easy to prepare attractive cool drink for summer. Quick to make drink which includes very limited ingredients. Refreshing beverage which is perfect to sip on warm summer days. I have shared many strawberry based beverages on my blog. Do tryout all those recipes during this summer and stay hydrated!
Will compose a separate post only which includes only cool drink for easy reference especially for this summer season.

Strawberry Mojito recipe

Prep time
Cook time
Total time
Serves: 2-3

Strawberry Syrup- 3-4 tablespoons
Lemon- 1 big
Mint leaves- few springs
Soda water- 300ml-2 nos
Ice cubes- as required

Strawberry Mocktail recipe

  • In a mortar and pestle add the lemon wedges and mint leaves. slightly crush to release the flavour.
  • In a jug or individual glasses add the strawberry syrup and the crushed lemon and mint leaves.
  • Fill with some ice cubes and dilute the drink with soda water.
  • Serve with more lemon slices, strawberry pieces and mint sprigs.
  • Note: You could use fresh strawberries too for this recipe. Puree 5-6 strawberries with 1/4 cup of sugar and use it for the recipe. 
  • Strawberry Based Cool drinks refer the link.
Strawberry Mocktail recipe

Strawberry Mojito Mocktail recipe

Strawberry Mojito recipe

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