April 17, 2018

Chocolate Raspberry Tart - |No Bake|

This blog was born out of sheer boredom of relocating to a new country combined with an interest to cook.  We have come a long way since then and we just turned 3 this week!

This time, we have a simple no bake chocolate tart recipe for you.

Desserts are a rarity in my house but this one has made its way into our menu various times because its not complicated, uses easily available ingredients and takes very little time to make.



Here you go to the recipe -


 For the tart base
  1. Marie biscuits - 40 no.s
  2. Butter - 150 gms
For the chocolate filling 
  1. Semi sweet chocolate chips - 300 gms
  2. Whipping cream - 250 ml
  3. Corn starch - 1 tsp
For Raspberry topping
  1. Raspberry- 1 pack 
  2. Mint Leaf - a few
  • Grease a tart pan and keep aside.
  • Powder the marie biscuits coarsely in a food processor
  • Add butter and let it combine such that the butter soaks the biscuit crumbs and holds it together lightly.
  • Tip this into the tart pan and press to to the shape of the pan.
  • Cover this and let it refrigerate for 15 to 20 minutes.
  • Meanwhile, warm the cream in a saucepan.( do not oil) Add chocolate chips to it. Stir to combine and turn off the flame.
  • Sieve in the corn starch and mix well. Let it cool for about 10 minutes.
  • Pour the chocolate mix into the tart pan and let it refrigerate until set. This may take a minimum of half an hour.
  • Finally just before serving top it with raspberry and a few mint leaves. 
  • Cut into slices and serve for dessert!
You may also note 
  • You could sprinkle a little of powdered sugar over the top before serving. 
  • You could serve this chocolaty tart with ice cream.
  • It stays good in the refrigerator up to 5 days
  • Use fruit of your choice for topping but do the topping only before you serve.
Check out our 1st and second anniversary recipes here - 

April 10, 2018

Inji Pachadi | Ginger Yogurt Curry

The festival of Vishu heralds the New Year for the Hindus in the South Indian state of Kerala. Vishukkani, Vishukodi, Vishusadhya, Vishukkaineetom are the  customs and practices symbolic with the Malayalee New Year. ( Know more about these customs) Even today all these customs are followed with the reverence and sanctity they deserve.

There is no festivity without an elaborate Sadhya that serves so many dishes that you get up from the banana leaf stuffed swearing never to eat so much again. Yet if there was even one item missing out of the sadhya you would feel amiss and would call it an incomplete sadhya! 

Pachadi is a very common side dish for sadhya which is quick to make and can be made using different vegetables. Simply put, it is tempering the yogurt with veggies that go along with yogurt - Cucumber, beetroot,carrot, pineapple or even bitter gourd to name a few. 



Preparation Time - 30 minutes
Serves - 4

  1. Ginger – ¼ cup finely chopped
  2. Shallots – ¼ cup chopped
  3. Green Chilly – 2 finely chopped
  4. Yogurt – 1.5 cups
  5. Red Chilly – 1 
  6. Mustard seeds – 1 tsp
  7. Curry Leaves – 2 sprigs
  8. Coconut oil
  9. Salt to taste
  • Heat oil in a pan, add the mustard seeds and let it splutter.
  • Add ginger, shallots, green chilly, red chilly and curry leaves. Saute well until the ginger just begins to brown.
  • Turn off the flame. Add yogurt, adjust salt and stir well until mixed. (add yogurt only after turning off the flame else it may curdle.) Stir for a while lest the heat from the vessel begins to curdle it up.
You may also note -
  • Pachadi is best served with Matta Rice.
  • It is always served at room temperature.
  • It is fine to be refrigerated but needs to be brought to room temperature before serving. Try not to re-heat. If at all you do, turn off the flame just when it begins to warm.

March 31, 2018

Nadan Kozhi Porichathu | Kerala Chicken Fry

With Easter just a day away marking the culmination of the Holy week and season of lent, Christian households would be prepping up a feast to celebrate the resurrection of Christ. Our celebrations often overshadow the real reason for the existence of such a day. To put it in a line - Easter Sunday celebrates resurrection of Jesus Christ from the tomb on the third day after crucifixion, fulfilling the prophecy that the Son of God would die for our sins and rise on the third day signifying eternal life.

With a good share of Indian Christian population in the Southern state of Kerala, Easter Sunday would witness a day of festivity both at church and at homes. Here is a recipe that you can add on to the menu - Nadan Kozhi Porichathu/ Kerala Chicken Fry.



To Marinate –
  • Chicken – 1 kg cut into medium or large pieces
  • Ginger- garlic paste – 2 tsp
  • Kashmiri chilli powder – 1 tsp
  • Red chilli powder – 1 tbsp
  • Turmeric powder – ½ tsp
  • Fennel powder – 1 tsp
  • Garam Masala – 1 tsp
  • Vinegar – 4 tsp
  • Salt to taste
  • Water 

For the masala - 
  • Coconut – ½ cup grated
  • Curry Leaf – 2 sprigs
  • Coconut oil – for deep frying
  • Red chilli powder – ½ tsp
  • Salt


  • Clean the chicken and pat dry them. Create gashes on the chicken for the marinade to seep in.
  • Prepare the marinade using the ingredients listed under ‘To Marinate’. Add water only if required to form the paste.
  • Marinate the chicken pieces in the marinade and set aside for a minimum of half an hour or maximum of a day in the refrigerator.
  • Heat oil in a deep pan, add the chicken pieces and fry on both the sides on medium flame until the chicken is cooked and a golden brown colour is attained.
  • Transfer this on to a kitchen towel to drain off excess oil. Transfer this to a serving dish.
  • Once all the batches of chicken have been fried, add coconut and curry leaf to the same oil along with chilli powder. Fry until the coconut turns light brown in colour.  It will continue to cook even after you take it off the flame. Spread this onto the chicken in the serving dish. Sprinkle a dash of salt over the dish and serve hot.

March 25, 2018

Chemmeen Puttu | Prawns Steamed Rice Cake

Sundays are not a very happy day to wake up to, being the start of the week in Dubai - yet today morning I woke up refreshed and happy. Dubai has been my home for more than three years. I have got used to living here by now. Yet after packing off Shibin to office ( yeah, I mean it)  as I sat down with a cup of coffee, I felt the urge to wake up to the chatter of birds amidst luscious green trees and not to forget the occasional patter of rain drops during the monsoons. These imageries manifests my childhood!

I was brought up in a village named Chanthar, 4kms from the small town of Brahmavar to the north of the temple town of Udupi. My parents moved to this place post their marriage and has since been our home. Technology and trends were slow to reach this place but education never was! Even today this place sees a plethora of educational institutions. During the late 80s and early 90s, a large part of this area was under forest cover. Things began to change with the Konkan railways tracing their path through the remote area. Yet, a majority of places seemed unaffected. Truth be said - monkeys, rabbits, peacocks, fox, wild hens, a variety of birds made these forests their home.Stray cats and dogs were in plenty too. So were Snakes! I refrained from mentioning snakes along with the other animals because it gives me creeps and nightmares which I wake up to and fear moving any part of my body for the fear of touching a snake lurking around in the dark. 

Flora and fauna thrived in plenty. ( has changed a lot over the last 10 years I have to admit) Waking up to the chattering of birds or the rain drops falling on the roof tops slowly gliding towards the drains and making its final landing on the ground made our day. Wading through ankle high rain water to school was normal rainy season to us. Sitting in the patio as a family watching the winds sway the trees was a monsoon Saturday afternoon hobby. Bathing in the rain water was a pastime we looked forward to provided there were no thunder and lightning. Climbing the mango tree and the rose apple tree to pluck the fruits were our summer hobbies! Staying away from the hairy caterpillar was our winter agenda! It's sad that due to the unscrupulous ways of man, our next generation may never ever get to enjoy the God created amazing world, just the creation of man that were made destroying that of God. Yet they say, Nature has its way! 

I did not mean to mull over on the above subject this long but it just came by!
On to the recipe, puttu is indigenous to Kerala! Malayalees, I am sure will put up a fight for that:) Traditionally made by steaming rice flour with coconut and served with banana or kadala curry, today the dish has found many re-invented forms and combinations! About a year back I tried mixing some leftover puttu with left over prawns roast, the results of which were magnificent. Since then, I have been wanting to try a prawns topping with coconut in it to complement the puttu well! Puttu with no coconut is not puttu for me:)

Moving onto the recipe of Chemmeen Puttu -

Prawns Steamed Rice Cake


To Marinate – 
  1. Prawns – 750 gms (small size)
  2. Red chilli powder – 1 tsp
  3. Kashmiri chilli powder – 1 tbsp
  4. Pepper powder – ½ tsp
  5. Turmeric powder – ¼ tsp
  6. Fennel powder – 1 tsp

For the masala - 
  1. Onions – 3 finely chopped
  2. Ginger – 1 tbsp finely chopped
  3. Garlic – 1 tbsp finely chopped
  4. Coconut – ½ cup grated packed
  5. Cumin seeds – 1 tsp
  6. Curry Leaves – 2 sprigs
  7. Coconut oil – 2 tbsp

For Puttu - 
  1. Puttu podi/ Rice Flour – 2 cups
  2. Water – 1 to 2 cups
  3. Salt to taste

  • Take the rice flour in a bowl and add salt. Sprinkle water over the flour as needed and begin mixing using your fingertips.
  • To check, take a handful of the flour mix and press it in your palms. First it should form a lump and on further prodding the lump should crumble.
  • Once the flour mix is done, press it down in the bowl and keep it aside covered.
  • Clean and de-vein the prawns. Use small size prawns. If the prawns are of bigger size, slice them into smaller pieces.
  • Marinate the prawns with the ingredients listed under marination and set aside for 20 minutes.
  • Dry grind the coconut and cumin seeds, set aside.
  • Heat coconut oil in a pan, add onions and saute until it wilts. Add curry leaves, ginger, garlic and saute until cooked.
  • Add marinated prawns to this, adjust salt and cook it covered for 5 minutes.
  • Add the coconut mix and cook for a while until the prawns are completely done.
  • Heat water for steaming the puttu. Layer the masala first in the puttu kutti and then add puttu podi. Steam the puttu for 5 minutes or till steam escapes from the top. ( done wither on top of pressure cooker or puttu kodam.
  • Serve it hot.