Wednesday, August 30, 2017

Pumpkin Erissery | Mathanga Erissery | Onam Sadya Recipes

pumpkin errisery
Pumpkin Erissery recipe with step by step photos.Pumpkin is one of  those favorite vegetables for the little one and hence I get pumpkin at least once a week.It is boring to eat the same preparation again and again and hence tried this pumpkin curry-kerala style for the first time.I had got a brief about this recipe from a Kerala friend and also checked the recipe in Mallika Badrinath's cook book and also referred maria's menu.Though the versions are slightly different from each other but the basic ingredients remain the same.My friend's version and Mallika badrinath cookbook version use red chilies for spicyness and do not add shallots in the recipe and the version I am posting is slightly different with the addition of green chilies and shallots but the remaining ingredients being the same.I have also mentioned few more options in the notes where pumpkin can be replaced with other vegetables.Few use red cowpeas along with pumpkin in this yeriseri recipe.
Pumpkin erissery also known as Mathanga errisery is one of the items that is served for Onam sadya.As Onam is around the corner I thought of posting a sadya recipe which will be apt for the festival.I am a novice to Kerala cuisine and have just a basic knowledge of the cuisine because of my blogging journey.I would like to explore more about this cuisine and will post more recipes in future.I have posted another famous kerala dish Avial which is a medley of vegetables in a coconut base,if you are interested check it out.
Check out other Pumpkin recipes in my blog:
mathanga errisery
Here is how to make pumpkin errisery recipe with step by step photos:
Pumpkin(Mathanga) Erissery Recipe:

Serves 2
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: Kerala | Category: Side dish/Curry

2-3 cups Yellow Pumpkin
1/2 tsp Turmeric powder
1/2 cup grated Coconut
2-3 Green chilies
1/2 tsp Cumin seeds
Salt,to taste

to temper:
2 tsp Coconut oil/regular oil
1/2 tsp Mustard seeds
1 tsp Urad dal
4-5 Shallots,sliced
2-3 Red chilies
a sprig of Curry leaves

3 tbsp grated fresh Coconut


  • Wash and remove the skin and seeds of pumpkin and cut into small cubes and add enough water to it and cook for 8-10 mins.You can even pressure cook it for one whistle.Once it is cooked drain the extra water and slightly mash half of the cooked pumpkin pieces.
  • Dry roast or roast the grated fresh coconut in little coconut oil until it turns crispy and keep it aside.
  • Grind the grated coconut with green chilies,turmeric powder,cumin seeds and salt to a fine paste by adding enough water.
  • Meanwhile in another pan heat coconut oil and crackle mustard seeds and add urad dal and fry until it turns red and then add sliced shallots and fry until they become slight pinkish and then add red chilies and curry leaves and let them wilt.
  • Add the ground coconut mixture to the cooked pumpkin pieces and mix it nicely and let it cook.
  • Pour this tempering over the cooked pumpkin erissery.

While serving add the fried coconut over the curry and serve it hot.


  1. You can add even red cow peas in the curry and cook it along with coconut and follow the same recipe.
  2. Green chilies can be replaced with red chilies.
  3. Raw banana,yam or Raw papaya can be used instead of pumpkin to prepare erissery.
  4. Coconut oil gives a nice flavor to the curry and hence do not skip it.If you do not like you can use regular vegetable oil.
  5. The addition of shallots is optional and is used in some parts of Kerala.
pumpkin errisery

Monday, August 28, 2017

Vegetable Puffs Recipe | Veg Puffs recipe using ready puff pastry sheets

veg puffs
Veg puffs recipe using ready puff pastry sheets at home with step by step photos.Vegetable puffs or Veg puffs is one of the popular snacks in most of the bakeries across the country. A spicy vegetable filling is filled in a puff pastry and baked to golden brown which gives a crisp yet a soft bite to the puffs and the butter loaded puff pastry lends a slight sweet and very buttery texture to the final baked puffs.
veg puffs
Veg puffs and Egg puffs were one of those most common snacks which we used to get home when we were kids.Though I do not prefer to eat eggs in the omlette form or any other forms I do not mind to eat it in a boiled form or use it in bakes. Veg puffs taste best when they are served hot/warm with tomato sauce along with a cup of tea/coffee and also you can carry them for a picnic too and they taste good even at room temperature.
vegetable puffs
I usually use ready puff pastry sheets which are pre rolled and all you need to thaw a couple of sheets and prepare the filling and bake them as mentioned below, it is a very good and filling snack and is definitely a crowd pleaser.But you also get puff pastry dough where one can roll the dough and follow the same process to bake them or one can prepare their own puff pastry dough and follow the recipe. I personally have never attempted to make my own puff pastry dough just because I need small quantities at a time and also the rolled sheets are available easily and I would love to attempt to make my own puff pastry dough one day.
vegetable puffs
Check out other snack recipes in my blog - Vegetable ChopsVegetable SandwichVegetable Idli,  Onion Samosa, Veg Uthappam.
Here is how to make vegetable puffs recipe with step by step photos:
Vegetable Puffs Recipe:

yields: 8-10 puffs | Author: Prathibha
Prep time: 20 mins | Cooking time: 20 mins | Total time: 40 mins + baking time
Cuisine: Indian | Category: Snacks

3-4 Puff pastry sheets,frozen/homemade
1 tbsp Milk, to brush on top

for the filling:
1 large Potato,peeled and finely chopped
1 medium Carrot,peeled and finely chopped
1 small Capsicum, finely chopped
1/3 cup Green Peas,fresh/frozen
1 Onion, finely chopped
1.5 tsp Ginger-garlic paste
1 tsp Green chili paste
1/2 tsp Red chili powder
1/2 tsp Garam masala
1/2 tsp Turmeric powder
1 tsp Amchur pwoder
1.5 tbsp Oil
2 tbsp chopped Coriander leaves
Salt,to taste

for the filling:
  • Heat oil in a kadai and crackle cumin seeds and then add finely chopped onions, ginger-garlic paste and green chili paste and fry them until the onions turns slight pink in color.
  • Add the chopped vegetables and fry well for 2-3 mins and then add salt and turmeric powder annd add 1/2 cup of water and cover it and cook until the vegetables are done.Add more water of required in between but make sure you use less water as we want our mixture to be dry at the end not soft and mushy.
  • Once the vegetables are cooked add red chili powder, garam masala, amchur powder and mix nicely and cook for another 2-3 mins.
  • Add coriander leaves and mix well and let it cool a bit.

rolling,filling and baking the veg puffs:
  • Thaw the puff pastry sheets as per the instructions mentioned on the pack. Mine were already rolled so I did not need to roll them.But if you need to roll the pastry follow the instructions mentioned on the pack, roll the puff pastry by sprinkling some flour on the puff pastry and roll it into a large square preferably of 1/2 cm thickness and cut into long rectangles or squares and keep them ready.Check the pictures for a rough idea to get the size of the squares/rectangles in which the puff pastry is to be cut.
  • Preheat the oven at 180 deg C/350 deg F for 12-15 mins.
  • Place 2 tbsp of filling on one side of the puff pastry and brush some water at the edges and fold from the other side and close it gently,you can use a fork and press it to create some patterns at the corners.
  • Arrange them on a baking tray lined with a parchment paper and brush with milk on top of the puffs.
  • Bake the puffs in a preheated oven for 30-35 mins until the puffs are golden brown in color.Keep an eye after 25 mins and check whether they are done or not.
  • Remove them and let them sit in the tray for a while and put it in the wirerack to cool if not serving immediately.
Serve them hot/warm with tomato sauce.

  1. You can even steam or pressure cook the cut vegetables and then add to the fried onion mixture and follow the same process.
  2. You can add small cubes of paneer to the vegetable mixture to make paneer puffs.
  3. If you like to prepare Egg puffs, you can boil a couple of eggs and peel them and cut into halves and add the cut eggs to the vegetable mixture and mix nicely until it coats the eggs nicely.Place some vegetable mixture and one halved egg(flat surface down) at the center of the puff pastry square and join the edges on top of the egg to give a shape like danish pastry.
vegetable puffs
Technorati Tags: ,,,,,,

Monday, August 21, 2017

Fried Modak Recipe | Ganesh Chaturthi Recipes

fried modak
Fried Modak recipe with step by step photos.Ganesh Chaturthi is nearing by and we are all excited to welcome Ganapati Bappa to shower his blessings on us.Ganesh Chaturthi or Vinayaka Chavithi is one of the major festivals in the south and Maharasthra and is celebrated in a grand manner.Every year I wait for this festival as it is one of my favorite festivals which I have thoroughly enjoyed celebrating it from my childhood.Though the pooja process is bit lengthy it was really fun as this is the only festival where our entire family sit together and do pooja till the end with so much of attention.The menu for this festival is almost fixed every year due to the restrictions of the ingredients to be used and also they are apparently lord Ganesha's favorites.
fried modak
Our usual menu on this festival includes Nooka Idli(not the regular idli rawa one) with coconut chutney for breakfast and of course kudumulu are served along with breakfast and the lunch menu varies with different vegetables,sundal,rasam,dal and also we make different lentil dumplings for this festival especially.We prepare various Kudumulu varieties like Steamed Kudumulu - with 3 fillings, karida kayi kadubu and Undralla payasam.
Fried Modak Recipe:

Yields12-14 pieces
Prep time:30 mins | Cooking time:30 mins | Total time: 1 hr
Cuisine: South Indian | Category: Sweets/Festival Specials

for outer layer:
1 cup Maida/All purpose flour
1/2 cup Chiroti Rava(fine rava)
a pinch of Salt
1 tbsp hot Oil

for stuffing:
1 cup grated Coconut
1 cup grated Jaggery
1/2 tsp Elaichi powder

Oil,for deep frying

for covering:
  • Mix maida,rava,salt and oil and add enough water to form a stiff dough.It should be stiffer than the regular chapati/poori dough.
  • Keep aside for 1/2 an hour and cover it with wet cloth.
  • Knead the dough well until it becomes soft and pliable.Make small gooseberry sized balls and keep them ready.
 for coconut stuffing:

  • In a kadai mix grated coconut and jaggery and cook it on a low-medium flame until the jaggery melts and coats the coconut and form a thick dry and sticky lumpy mixture.It takes 10-12 minutes and keep stirring it occasionally.
  • Add cardamom powder to it and mix well and let the mixture cool completely and store it in air tight container.Make small gooseberry sized balls and keep them ready.
  • You can make it on the previous day itself and store at room temperature which eases the process on the festival day.
for fried modak:
  • Make small balls from the maida dough and roll it out to very thin chapatis of 3" diameter.
  • Place a tablespoon of stuffing in the center and start making the pleats like how we do for momos and bring it to the center and pinch it slighlty to seal the pleats so that stick to each other.Refer the pictures for details.You can even pinch the edges and bring all the pinched folds to the center and gently pinch again to let them stick at the center.Seal the edges nicely else the filling will come out while frying them in oil.
  • Repeat the process and prepare all the modaks.
  • Heat oil in a thick bottomed kadai and once the oil is hot enough add 6-7 modaks slowly in the hot oil and let them fry over low-medium flame until they are golden brown and cooked thoroughly.Turn them in between so that they are evenly fried.
  • Drain them on a kitchen towel.
Serve them hot/warm or room temperature.

  1. You can even use wheat flour in the recipe and avoid chiroti rawa in the recipe.But chiroti rawa makes the modak's outer layer crispier.
  2. You can even add sesame seeds or finely chopped cashewnuts to the coconut filling for extra crunch.
  3. Seal the edges nicely else the filling will come out while frying them in oil.
  4. You can even replace jaggery with sugar and follow the same recipe.
fried modak

Monday, August 14, 2017

Wholewheat Coconut Raisin Cookies | Eggless Cookie Recipes

eggless wholewheat coconut cookies
Eggless wholewheat coconut raisin cookies recipe with step by step photos.I have posted coconut cookies recipe few weeks before and the coconut cookies are always a hit with my friends and family.The crunch of dessicated coconut in every bite of the cookie is so delicious that it is quite addictive and loved by adults mostly.
eggless coconut cookies
As I bake the coconut cookies often I prefer to use the wheat flour instead of all purpose flour for my home purpose.I also add raisins or dried cranberries to these whole wheat coconut cookies and they complement the coconut taste very nicely.This recipe is very much similar to my Coconut cookies recipe with few changes.I have started baking even the cakes with wheat flour and hopefully I should blog them some time in near future.
eggless coconut cookies
Cookies make a good snack on the go especially while travelling and I always pack few home made snacks like cookies,cereal bars,dried nuts and few tetra packs of juices or flavored milk which can be handy for the kids as well as adults and keep them full for at least a couple of hours.
Check out other cookies recipes in my blog:
whole wheat coconut cookies
Here is how to make eggless whole wheat coconut raisin cookies recipe with step by step photos:
Eggless Whole wheat Coconut Raisin Cookies Recipe:
yields 12 big cookies
Prep time: 20 mins | Baking time: 20 mins | Total time: 40 mins
Cuisine: Indian | Category: Cookies

1/2 cup Wheat flour
1/4 tsp Baking Soda
3 tbsp Dessicated coconut
3 tbsp Butter, at room temperature
3 tbsp Sugar,powdered
3-4 tbsp Raisins
1/2 tsp Vanilla Essence
2-3 tsp Milk
1-2 tbsp Dessicated coconut,for topping

  • Cream the butter with powdered sugar until creamy and pale and then add vanilla essence and beat again.
  • Add wheat flour,baking soda and dessicated coconut(1/3 cup) and mix until the mixture resembles the crumbs.Now add raisins and add a couple of teaspoons of milk and mix until it forms a dough, do not over mix it.
  • Place a parchment paper on the cookie tray and keep it ready.
  • Spread 2 tbsp dessicated coconut in a plate.
  • Make small balls out of the dough and roll the balls on one side in the dessicated coconut and place the doughy side does(coconut side up) on the tray and gently press it. Repeat the same and prepare all the cookies and place them at a distance giving them enough space to raise while baking.
  • Preheat the oven at 180 deg C/350 def F for 10-12 mins.
  • I do not like if the cookies spread more and hence I usually refrigerate the cookie tray until the oven gets preheated,but this step is optional.But if you feel the dough is slightly wet it is advised to keep the dough in the refrigerator,this avoids the cookies get spread more while baking.
  • Bake it in the oven at 170 deg C for 15-18 mins, keep an eye on the cookies after 12 mins.The moment you see the brown patches at the edges and at the bottom of the cookies, it is time to bring them out of the oven.
  • The cookies might be slightly soft to touch on top but when they are cooled they will be perfect.Cool the cookies on the sheet for a while and then remove them carefully and place on the wire rack to cool further.Once they are cooled completely store them in an air tight container.
Serve them with a glass of milk or as a snack.

  1. Replace wheat flour with all purpose flour for white looking cookies.
  2. You can even add dried canberries instead of raisins to the cookie dough, they add nice bite to the cookies.
  3. You can sieve the flour with the baking powder before adding to the wet ingredients.
  4. Add 1-2 tsp of Corn flour along with the flour which gives lighter cookies.
  5. The amount of sugar mentioned is perfect for us as I like my cookies slightly less sweetened.But if you want them sweet you can increase sugar upto 1/4 cup.
  6. You can increase the butter quantity to 1/4 cup for buttery cookies but this quantity is right enough for us.
whole wheat coconut cookies

Thursday, August 10, 2017

Little Millet Upma Recipe | Samai Upma | Millet Recipes

little millet upma
Little millet upma recipe with step by step photos.Millets have been widely used these days across the country because of their various health benefits.Millets are gluten free and have high nutritional values and also they have the capacity to reduce the risk of heart disease and few other.They are also an excellent source of protein and fiber and have low glycemic index.It is good to include these milllets in your diet regularly.
samai upma
I use various millet flours like Ragi,Jowar,Bajra regularly in the form of bhakris and rotis and I use the whole millets occasionally.These whole millets like Little millet,kodo millet,barnyard millet and foxtail millet can be cooked as whole and can be eaten with curries and stews instead of rice.Millets can be used in various breakfast varieties like upma,pongal,idli,dosa etc and follow the same process by substituting rice and rawa with the millets in the recipe.
millet upma
Check out other millet recipes in my blog - Foxtail millet kheer,Wheat-Jowar grains salad,Multigrain Sprouts Salad,Multigrain Dosa,Sadda Rottelu,Teepi Sadda Rottelu,Thalipeeth,Ragi rava Upma, Ragi Rotti, Masala Jowar Rotti and Masala Sajja Rotti.
millet recipes
Here is how to make little millet upma recipe with step by step photos:
Little Millet Upma Recipe:
Serves 2 | Author: Prathibha
Prep time: 10 mins | Cooking time: 15 mins | Total time: 25 mins
Cuisine: South Indian | Category: Breakfast

1 cup Little millets/Samai(or any other millet)
2.5 cups Water
3/4 cup chopped mixed Vegetables(beans,carrot,peas,capsicum etc)
2-3 tbsp grated fresh/frozen Coconut
2 tbsp chopped Coriander leaves
1 Onion,sliced
2-3 Green chilies, slit and chopped
juice of 1/2 Lemon
a sprig of Curry leaves
1 tbsp Chana dal
2 tsp Urad dal
1/2 tsp Mustard seeds
1.5 tbsp Oil
Salt, to taste

  • Dry roast little millets for 2-3 minutes, you do not need to roast until they change color.
  • In a heavy bottomed pan heat oil and crackle mustard seeds and then add chana dal and urad dal and fry until they turn slight red in color.
  • Now add slit green chilies,curry leaves and fry until the chilies wilt.
  • Add sliced onions and fry until the onions turn translucent and then add chopped vegetables and fry them for 2-3 minutes.
  • Add 2.5 cups of water,salt and let the water come to a boil.
  • Once the water starts boiling add the roasted millets and keep stirring constantly and cover it and let it cook on sim for another 4-5 minutes until the water has been absorbed.
  • Add grated coconut,coriander leaves and lemon juice and give a nice stir, switch off the flame and cover it and let it sit for another 5 mins.
Mix again and serve hot with chutney/pickle/chips.

  1. One can use any other millets like proso millet, foxtail millet, ragi rava, kodo millet etc and the regular rava, rice rava,lapsi rawa,bansi rawa etc and follow the same process.
  2. Roasting the millets ensures that the upma will not become sticky and also gives a nice flavor,so do not skip this step.
  3. If you want the upma to be very soft add 1c millets:3c water,if you want it bit dry then add it in the ratio of 1c rawa:2 1/2 c water.
  4. You can add some ghee on top while serving.

Tuesday, August 8, 2017

Aloo Baingan Recipe | Dry Alu Baingan Sabzi

aloo baingan
Aloo baingan recipe with step by step photos. Roti-Sabzi-dal is an everyday fare at our place for dinner and as I always mentioned we need various varieties of vegetables instead of the usual routine vegetables.I usually do not plan the menu ahead and always plan my menu based on the availability of vegetables and sometimes we will be usually left with less quantity which might not be enough to cook for the whole family,then the combinations come to rescue and I must say potato is the clear winner when it comes for combination.You can pair any kind of vegetable with potatoes and one can hardly go wrong with it.I use potatoes with the combination of brinjal, arbi, cauliflower, cabbage, ladies finger, capsicum, broccoli, palak, methi , amaranth greens, green peas, pumpkin etc. to create scrumptious curries to pair with rotis and rice. We usually have either a dry sabzi and dal with roti or vegetable gravy and a simple vegetable fry or vegetable fry and heavy pulses(chole,rajma etc) with rotis.
alu baingan sabzi
I love the simple dry sabzis with few masalas as they stand out in flavor compared to the usual masala loaded onion-tomato based dry sabzis.Also, I love the use of mustard oil in the recipes which gives a unique flavor to the curry and I have posted few dry curries earlier which are very aromatic and have unique flavors,do check out my Ajwaini Aloo Gobi with Mustard flavour,Arbi ki Bhujia | Taro root stir fry with Ajwain,Cauliflower Aromatic stir fry recipes.Today's Alu Baingan sabzi recipe is again a simple one with out onion,tomato or garlic and call for very few spices yet it gives a very aromatic and flavorful sabzi.
Aloo Baingan Recipe:
Serves 2 | Author: Prathibha
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: North Indian | Category: Main Course- Side dish

12-15 baby Brinjals or long Brinjals
2 medium Potatoes
2 tbsp chopped Coriander leaves
2 tsp grated Ginger
1/2 tsp Turmeric powder
1 tsp Red chili powder
1/2 tsp Garam masala
1 tsp roasted Cumin powder
1 tsp Amchur powder
3/4 tsp Carom seeds(ajwain)
Salt,to taste
2 tbsp Mustard/regular cooking Oil

  • Wash and peel the potatoes and cut into wedges.Wash brinjals and remove stems and cut into 4 pieces vertically and immerse both the vegetables in water for a while.
  • Heat mustard oil until it is smoking hot and switch off the flame,if you are using regular cooking oil skip this step.After a while switch it on and once it is not enough add carom seeds and let them splutter.Add grated ginger and fry for a while.
  • Now add drained potato and brinjal wedges and saute them until the oil coats all the pieces,then add turmeric powder,red chili powder and salt and mix well.Let them cook covered until the vegetables are tender and cooked but also they should hold the shape.
  • Add amchur powder,cumin powder and garam masala and mix well and cook for another 2-3 mins.
Garnish with coriander and serve hot.

  1. You can add chopped onions and tomatoes in the recipe and also use ginger-garlic paste instead of ginger paste.
  2. Mustard oil imparts a nice flavor to the curry,so do not skip it.If you do not like it use regular oil.
  3. You can even use a mix of mustard,cumin,fenugreek,fennel and carom seeds for tempering to make it like achari alu baingan.
back to top