Mint Chutney is a favourite chutney among South Indians. A good combination with Idli, Dosa, Bonda, bajji’s etc.


1 bunch fresh mint leaves (pudinah)
2 green chillies
1 tbsp tamarind pulp
Little water
Salt (to taste)

Procedure of Mint chutney:

  • To make tamarind pulp, soak little tamarind in water and keep aside for 2 hours.
  • Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
  • Wash the mint leaves well.
  • Grind it to a smooth paste with green chillies, salt and tamarind juice.
  • You can add water if the mixture is thick.


September 28, 2012 by  
Filed under Desserts, Featured

Ada Pradhaman is a Malabar sweet dish famous for its unique aroma and mouth watering taste. This payasam is a must have dish during Onam festival in Kerala and important occasions.

1/2 Cup Ada(available in ready to cook packs)
4 Green cardamoms
1/2 tbsp dry ginger ( Sonti / Chuk)
1/4 Cup pure ghee
1/2 cup Cashewnuts/Kaju
2 tbsp Raisins ( Kishmish)
¼ cup Sabudhana( white balls) soak in water and cook till they are transparent.
1 ½  Cups coconut (grated)
1 Cup jaggery (powdered into fine powder)

Procedure of Ada Pradhaman :

Heat 2 tbsp ghee and fry ada.

  • Grind cardamoms and dry ginger together to a fine powder, and place aside
  • Heat 2 tbsp ghee and saute the cashewnuts and raisins until light brown
  • Immerse coconut in one cup lukewarm water, grind and extract thick milk.
  • Repeat the process, make a second extract and set aside.
  • Crush jaggery to a fine powder, keep it aside.
  • To one cup of water add the second extract of coconut milk . Add ada and when it starts boiling lower the flame.
  • After 10 mins check if ada has cooked.Ada should remain smooth but hold its shape.
  • Add jaggery with it and continue cooking until it thickens.(Suggested to boil jaggery separately with ¼ cup of water. This will ensure the residue is filtered)
  • Heat the remaining ghee and add this to the pradhaman. Add cooked sabudhana.
  • Mix the first extract of coconut milk and the fried dry fruits with it, stir well and heat thoroughly.
  • Sprinkle with the cardamom powder and dry ginger powder.
  • Ada pradhaman /Ada payasam is ready to serve.


September 25, 2012 by  
Filed under Featured, Snacks & Salads

Beef Cutlet is a popular Kerala dish . It can be used as a snack or side dish during festival meals.  It is relished in South India also.


Beef – 1 kg (boneless)
Potato – 3 – 4 nos (boiled and mashed)
Onion(big) – 1 – 2 nos , finely diced
Green chillies – 4 nos, finely chopped
Ginger – 1 inch piece, finely chopped
Garlic pods – 6 nos, finely chopped
Mustard seeds
Bread crumbs
Egg – 2 to 3 nos (use egg white only )
Salt – to taste
Oil for frying
Finely chopped Coriander leaves and curry leaves for garnishing the mix
Chilli powder – 4 tbsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tbsp
Garam masala powder – 2 1/2 tsp
Pepper – 1 tsp


Procedure of Beef Cutlet ( Kerala Style):

  • Pressure cook the cut, cleaned beef with salt and turmeric powder until tender . Drain all gravy and keep aside for cooling. Once cool, ground the cooked beef in the mixer.
  • Heat little oil in a pan. Splutter mustard seeds. Add diced onions, chopped green chillies and saute until light brown.
  • To this add the chopped ginger, garlic and curry leaves, until they are sauted well.
  • Add mashed potatoes and spices and mix well, reduce flame such that it does not get stuck at base of utensil.
  • Add ground beef along with coriander leaves. Maintain medium flame and keep mixing until the mixture is uniform. Add salt if needed
  • Shape the mixture into oval shaped patties. Set aside
  • Powder bread slices / rusk . Keep aside. Beat egg white along with little salt and pepper
  • Dip the oval shaped patties into beaten egg and roll them into bread crumbs.
  • Deep fry the patties in oil.
  • Serve hot with tomato ketchup.!!

Note: Same recipe can be followed for chicken and meat too.