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Wednesday, September 28, 2022

Pineapple Fritters | Pineapple Pori

Have you ever thought of making fritters with any other fruits other than ripe bananas ?? Then, how about trying to make fritters with fresh pineapples?? The tangy flavours of pineapple makes this fritters stand out from other usual fritters. But trust me, this has its own uniqueness and tastes yum when served hot. These fritters have a crisp cover and the soft tangy pineapples taste delicious when served like a dessert with some vanilla ice cream topping. Give these a try and enjoy !!

Please check out my insta handle for a quick reel on pineapple fritters or YouTube #shorts on this recipe.

Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 8-10 fritters
Author ~ Julie
pineapple slices 8-10
all-purpose flour 1 cup
granulated sugar 2 tbsp
sesame seeds 1 tsp
turmeric powder, a pinch
granulated sugar 
pineapple essence 2 drops (optional)
salt to taste

  • Wash, peel and cut thick pineapple roundels. Remove the core with a bottle lid or cookie cutter. Keep aside.
  • In another bowl, make a batter. Add the flour, granulated sugar, sesame seeds, salt, turmeric powder and mix well. Pour water little by little to make a thick batter. Add 2 drops of pineapple essence. Mix well.
  • Heat a kadai or wok and add oil. When the oil is hot, drop the pineapple slices one by one in the batter. Lift using a spoon and drop in hot oil. 
  • Using a slotted spoon, flip and cook both sides. Serve warm with some vanilla ice cream topping for best results.

*  The fritters lose the crunch as it sits, so serve warm. 
* Adding sugar to the batter is optional, but sugar gives a sweet, tangy feel to the fritters.
* Adding pineapple essence is strictly optional, it just enhances pineapple flavours.

If you are interested to try out some pakora(fritters) variations,then here it is-

Wednesday, September 21, 2022

Tava Masala Idlis ~ Mumbai Style Street Food

Left over idlis?? Don't worry. Try out this healthy and chatpata snack with idlis. This is a Mumbai style street food style tava idlis that can be prepared quickly and can be served hot for an after-school snack or just like that anytime. I have already shared two very delicious snack recipes with left over idlis that I keep trying in between-baked idli snack & idli upma. Please check out if interested. 

Bored of idlis served with chutney ?? Then try out this recipe for a change. Am sure all would love this simple yet tasty recipe. This is a new hit at home and the recipe is quite simple. This gives a spicy and tangy idli mix. Enjoy !!

Check out the making here-

Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Serves ~ 4
Author ~ Julie
idli 8-10 
onion 2 medium-sized, fine chopped
tomato 3 chopped
capsicum 1 medium-sized
ginger-garlic paste 1 tsp
kashmiri chilly powder 1.5 tbsp
pav bhaji masala 2 tsp 
salt to taste
unsalted butter or oil 2-3 tbsp 
lemon juice 1.5 tsp or half of a lemon
coriander leaves 1 tbsp chopped

  • Prepare idlis as you normally do, use idli batter. Scoop out and keep aside. Cut the idlis in small pieces (I cut each idli in 6-8 pieces), keep aside.
  • Make a paste by adding a little water to kashmiri chilli powder. Keep aside.
  • Heat a pan and add butter.To this, add fine chopped onions when butter is melted. Add a little salt to fasten process.
  • When onions turn translucent, add the ginger-garlic paste. Sauté till raw smell disappears.
  • Then add in chopped tomatoes. Sauté till tomatoes are cooked and mushy.
  • Toss in the fine chopped capsicum (green bell peppers). Sauté till lightly cooked, retain the crunchiness.
  • Add in the kashmiri chilli paste and pav bhaji masala powder. Mix well.
  • Slide in the cut idlis and combine well. Squeeze 2tsp of lemon juice over the prepared idlis. Finally, add in chopped coriander leaves. Switch off and serve warm.

* Use oil instead of butter if calorie conscious. But butter tastes best for this recipe.
* You can soak red dry chillies (5-6) in warm water for half an hour and grind to a smooth paste instead of Kashmiri chilli powder.
* Add a tbsp of butter to make tava idlis more flavorful when serving, I omitted that.
* You can add more vegetables in this, but I feel this works good.
* You can add a pinch of pav bhaji masala to when serving for garnish.

If interested to try out recreating some good recipes with leftovers, check out this link for more LEFT OVER RECIPES.

Monday, September 19, 2022

Chicken Thoran | Kerala Style Chicken Stir Fry

Kerala style stir fries are of two types-one with grated coconut and one without. Both are a great side dish to serve with steamed rice. Mostly I prepare stir-fry with veggies like long beans, cabbage, cauliflower, beetroot and lentils like moong dal, horse gram. But at times trying out a non veg stir-fry is also easy and tasty. Chicken stir-fry can be made in a very short time if you have boneless chicken ready at hand.

Chicken stir-fry is a simple and quick recipe and there are only basic ingredients. Adding shallots in the recipes adds a nice crunch and sweetness. The spice powders add a nice flavour. Do give this a try and enjoy.

Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~ 4
chicken boneless 400g
shallots/ kunjulli one handful
ginger 1' piece chopped
garlic 5-6 cloves
hot chilli powder, 1 tsp
coriander powder, 1 tsp
kashmiri chilli powder 1/4 tsp
grated coconut 1/2 cup
garam masala 1/2 tsp garnish
fennel powder (perumjeerakam podi)1/2 tsp
curry leaves 
mustard 1 tsp
dry red chillies 
curry leaves 
coconut oil 2 tbsp + 2 tsp

Watch on YouTube-


  • Wash the chicken and drain water. Cut the chicken in very small pieces or cubes. Keep aside.
  • In a jar, add the grated coconut, chilli powder and coriander powder. Pulse twice without adding any water to crush the mix.
  • Heat a pan and add oil. When the oil is hot, add the mustard seeds and splutter. Add in dry red chillies and curry leaves.
  • Add the  ginger-garlic paste and sauté till raw smell disappears. To this, add the shallots and sauté until translucent. Then add in turmeric powder and kashmiri chilli powder one by one on low flame.
  • Slide in the cut chicken pieces, salt and mix well. Add the crushed coconut mix, add 1/4 cup water to jar and pour in, mix well. Cover and cook for 5 minutes.
  • Uncover lid, add in garam masala and fennel powder. Combine well, adjust salt. Add a splash of water and cook covered for another 3 minutes.
  • Finally, dry up any moisture left in the stir-fry, add 2 tsp of coconut oil and garnish few curry leaves. 
  • Switch off flame, cover and leave a few more minutes. Serve warm with steamed rice.

* I have used homemade garam masala in this recipe, check the link here.

Thursday, September 15, 2022

Sweet Banana Wraps | After School Snacks < 30 minutes

After school snacks for kids is an everyday question, and invariably I try and make this quick, simple yet a filling one so that they don't hunt for store brought snack packets. I had posted a similar dosa wraps sometime back that you can try out with left over dosa batter. Those dosa wraps were a savoury version, and this is a similar sweet version that you can feed your kids without much guilt. 

You can use any leftover rotis also for making the cover, and there is no need to make a separate cover like I did in this. If you are using leftover rotis, then this is a really quick one to make. The covers that I prepared are really soft pliable and very thin and so when these wraps are toasted in ghee, they are real crisp and delicious. I usually prepare the covers much in advance before the kids arrive and keep covered. Assemble the wraps just after they arrive so that they are served warm. If you don't like the jaggery and grated coconut filling, then try a sweetened mawa or sweet vermicelli for a change. Being from Kerala, we love the nutty flavour of coconut in all meals, so enjoyed it. Do give this simple recipe a try and enjoy !!

Preparation time ~ 15 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~ 7-8
for making the cover
maida (all-purpose flour) 1/2 cup
wheat flour 1/2 cup
oil 1.5 tsp
salt to taste

for assembling
nendran pazham(banana) 2
coconut grated 1/2 cup
jaggery 2 tbsp
broken cashews 1 tbsp
raisins 1 tbsp
almond spread 2-3 tbsp

Watch on YouTube-


  • Thaw the almond spread if using homemade like I did. I have made the chocolate almond spread like in this recipe here.
  • Mix the flours, salt and add water little by little to make a smooth batter. The batter shouldn't be very thick nor very runny. Keep aside for 10 minutes, or make the fillings ready by then.
  • Heat a pan and add the melted strained jaggery syrup. To this add grated coconut, broken cashews and raisins. Dry up all moisture and get the filling ready (may take 6-7 minutes).
  • In a bowl, slice the plantains or bananas in thick slices.Keep aside.
  • Heat a pan and add a ladleful of batter. Spread like thin dosas. Flip and coo both sides, using a wooden spatula, pressing down all sides so that the wrap covers puff up nice and good.
  • Repeat making all wrap covers till you finish the batter and switch off flame.
  • On a cutting board or plate, place one cover. Cut the radius of the circle on one side using a pizza cutter. Now, add the coconut-jaggery filling on one quarter, spread the chocolate almond spread on second and fourth quarter. Place the banana slices on the third quarter.
  • Now, fold each quarter to get a finished wrap. See video for more clarity. Similarly, prepare all the wraps and keep ready.
  • Heat a pan and apply ghee on the pan. Place each or two wraps. Press using a spatula and cook till the cover looks nicely toasted. Apply ghee on the top side and flip to toast the other side too.
  • Serve warm. You can drizzle some chocolate syrup or honey for added garnish.

* You can use any leftover rotis also for making the cover, and there is no need to make a separate cover like I did in this.
* If you don't like the jaggery and grated coconut filling, then try a sweetened mawa or sweet vermicelli for a change. 

Tuesday, September 06, 2022

Aval-Carrot Paal Payasam | Poha-Gajar Kheer ~ Using Cooker Method

Onam is right around the corner and after a break of two years, this year Keralites are preparing themselves to celebrate a great Onam. How are the preparations going on at your end? 

Kids are on vacations, and we are visiting both homes for Onam. Onam is a great time for celebrations and everywhere there are multiple programmes going on. All age groups and all religions enjoy this festival with zeal and enthusiasm. I have already published many of the sadya recipes, payasam and pradhaman in the past. Do scroll to the end of the page for all recipe links. 

This year I made this simple easy and quick payasam made with aval (beaten rice) and carrots. The slow cooked payasam in cooker gets the light pink shade and the best part of preparing this payasam is that you can pop everything in and relax, or you can go on to prepare other dishes for the next 20 minutes. By this time, your delicious aval-carrot paal payasam is ready. How simple !!  It's that simple to make this payasam, and you don't need any condensed milk or malai to prepare this delicious payasam. We totally loved this payasam.

Do give this a try this Onam and let me know the outcome too 😍😍

Preparation time ~ 10 minutes
Cooking time ~ 25 minutes
Author ~ Julie
Serves ~ 5-6
thick aval (poha) 1/2 cup or 1 handful
carrot grated 2 or 2/3 cup grated
milk 1 liter 
granulated sugar 3/4 cup or two handsful
cardamom powder 1 tsp
cashews 2 tbsp
raisins 2 tbsp
ghee 1tbsp

Watch on YouTube-



  • Wash, peel and grate the carrots. Keep aside.
  • Add the thick aval (poha) in the blender jar, pulse twice only to crush the poha (There may be some crushed some just like that, not to worry).
  • In a pressure cooker, add the crushed aval(poha). Add water and rinse the aval twice (Drain the water gently after the crushed aval settles at the bottom. Else you may drain out the crushed aval too)
  • Add grated carrots, granulated sugar and milk (No need to add boiled milk). The milk will get boiled as it gets cooked.
  • Cover the lid and place on flame. Don't place weight now and wait for the steam to pass through and then place weight. Place the flame on the smallest burner and on lowest flame. Cook for 15-20 minutes or till the whistle don't blow out, otherwise the milk may splash out when it blows.
  • Wait for the pressure to release and then open the lid. Add the cardamom powder and mix well. Boil 2-3 minutes more and then switch off flame.
  • Heat another pan and add ghee. Add in the cashews and raisins. Fry till golden brown and pour over the payasam (kheer).
* Adding cashews and raisins is optional, payasam tastes delicious even without garnish.
* Depending on the cook time in cooker on the lowest flame decides the colour of the payasam.