Saturday, August 31, 2013


Pachadi is a typical Kerala cuisine side dish made from a variety vegetables like Cucumber, Ash Gourd, Bitter Gourd, Ginger or even Lady's finger. And surely it is a main dish of Sadhya. The combination of coconut and mustard along with chilly gives a nice aroma and taste to the pachadi. And so many are confused of difference between pachadi and kichadi. I too was in that list till my grandma cleared it. Adding the grounded mustard is the main difference between pachadi and kichadi. In kichadi mustard is used only for seasoning. Check out my Pineapple Kichadi Recipe. This is recipe for Vellarikka Pachadi.
More Simple & Easy-to-Cook Onasadhya Special Recipes @


1. Cucumber (Vellarikka) – 250 g
2. Curd – 1 cup
3. Salt – to taste
To Grind:
4. Grated coconut – ½ cup
5. Shallots – 2-3 nos.
6. Green chili – 1 nos.
7. Cumin seeds – ½ tsp.
8. Mustard seeds – 1 tsp.
For Seasoning:
9. Dry red chili – 2 nos.
10. Curry leaves – 1 sprig
11. Mustard seeds – ½ tsp.
12. Shallots – 2 nos., sliced
13. Oil – 2 tsp.


1. Peel and cut cucumber into small thin pieces. Cook it with sliced green chilly along with enough water and salt.

2. Grind together grated coconut, shallots, green chili & cumin and mustard seeds along with a little water into a smooth paste.

3. Once the pieces are cooked, add the grounded coconut paste and continue cooking in low flame for another 3 minutes.

4. Then add the curd and stir well. Remove it from the flame.

5. Heat oil in another pan, splutter mustard seeds and saute dry red chilies and curry leaves for a few minutes.

6. Pour the seasoning over the vellarikka pachadi. Mix well before serving.

Friday, August 30, 2013


More Simple & Easy-to-Cook Onasadhya Special Recipes @


1. Pineapple – half of a medium sized pineapple, finely chopped
2. Green chili – 2 nos., split lengthwise
3. Turmeric powder – ¼ tsp.
4. Salt – to taste
5. Sugar – ¼ tsp.
6. Curd – 1 cup
To Grind:
7. Coconut grated – ½ cup
8. Cumin seeds – ½ tsp.
For seasoning:
9. Coconut oil – 1 tsp.
10. Dry Red chili – 2 nos.
11. Mustard seeds – ½ tsp.
12. Curry leaves – 1 sprig


1. Grind coconut and cumin seeds into fine paste.

2. Cook pineapple along with green chili, turmeric powder, sugar and little of salt in 2-3 cups of water. Cook till whole water get absorbed.

3. Then add the grinded paste. Cook it for another 2 minutes and remove from fire.

4. Then add curd and mix well.

5. Heat oil in another pan and sputter mustard. Then add dry red chili and curry leaves and saute it for a minute. Add the seasoning to the curry.

6. Delicious Pineapple Kichadi is ready to serve with boiled rice and other dishes.


- Add sugar according to pineapple’s sweetness.

Thursday, August 29, 2013


I love eggs and it is a versatile ingredients which is readily available in my kitchen. I use to have it mixed with my maagi preparation and also make curry, since it is one of the simplest, to have along with roti or rice. Today I went for a change from the regular and prepared it in Chettinad style. This is quite different from the normal curry because of its blend of spicy flavour with coconut. And trust me, it is really yummy and delicious.


1. Eggs – 2 nos.
2. Garam Masala powder – ¼ tsp.
3. Onion – 1 no., finely chopped
4. Tomato – 1 no., chopped
5. Coriander leaves – a handful, finely chopped
6. Salt – to taste
To Temper:
7. Cinnamon – ½ inch piece
8. Cloves – 3 nos.
9. Curry leaves – 1 sprig
To grind:
10. Grated coconut – ½ cup
11. Coriander powder – 1 tbsp.
12. Dry Red Chili – 2 nos.
13. Garlic – 5 cloves
14. Ginger – ½ inch piece
15. Pepper powder – 1 tsp.
16. Fennel seeds – ½ tsp.
17. Cumin seeds – ¼ tsp.


1. Boil eggs and remove the shell. Then make slit on sides using a sharp knife and keep aside.

2. In a pan, dry roast all the ingredients listed in ‘To grind’ for 2-3 minutes till it roasted smell is released. Let it cool and grind it into a fine paste with little water. Keep it aside.

3. Heat oil in a pan and add cinnamon, and cloves and saute for few seconds followed by curry leaves.

4. Then add onion and tomato and saute till it becomes mushy.

5. Then add grinded coconut paste and saute for 2minutes.

6. Add ½ cup of water and allow it to boil. Then add garam masala and salt and cook for 5 to 10 minutes in low flame.

7. Finally add the boiled eggs and cook for a minute.

8. Garnish with chopped coriander leaves.

9. So delicious Chettinad Egg Curry is ready to serve hot.


- Keep the curry for about 15 minutes before serving so the gravy blends well with the eggs.

Wednesday, August 28, 2013


We all have had rotten mood sometimes. Health deteriorates because of eating more of junk food, which in turn worsens the mood. But how about having some healthy food that can also help you to be happy, and could also act as a natural anti-depressant? There are foods that meet those qualifications!

Here are the 8 best foods, that will make you happy, and keep you healthy,

1. Green Leafy Vegetables:
Green leafy vegetables contains a lot of magnesium, which is a nutrient that is vital for the biochemical reactions that increase energy levels in the human body. Lower magnesium levels are associated with higher depression scores.

2. Mussels
Mussels have moderate to high amounts of Vitamin B12, Selenium, Iodine, protein, and Zinc, while being low in calories and fat. The Iodine as well as Selenium and Zinc helps to support the thyroid gland, which is having function of regulating mood and weight. The Vitamin B12 also helps to strengthen and insulate a person’s brain cells, which keeps the brain sharp over time.

3. Dark Chocolate
Dark chocolate has more benefits than milk chocolate have. Dark chocolate provides an instant boost in concentration and mood by improving the blood-flow to the brain, which helps a person to feel more energetic and vibrant. All you need is a few grams of dark chocolate each day to reap the benefits.

4. Yogurt / Curd
Yogurt has large amounts of Calcium, even more than milk, which helps a person’s brain by causing it to release happiness-inducing neurotransmitters.

5. Honey
Honey is having its own advantages over regular sugar in regard to health. Honey contains kaempferol and quercetin, which helps to prevent depression by reducing inflammation in the brain cells keep your brain healthy. It is also having less of an impact on blood-sugar levels.

6. Tomatoes
Tomatoes contains a substance known as lycopene, which is an antioxidant that defends against inflammation in the brain and thereby protects the brain. Eating them along with olive oil helps to increase the absorption of lycopene.

7. Eggs
Eggs contain considerable amounts of Zinc, Vitamin B, Iodine, Omega-3 Fatty Acids, and protein. Not only can eggs keep you energized, they can also give a satiety feeling for longer! A 2008 study in the “International Journal of Obesity” is telling that people who had eggs for breakfast lost considerably more weight, compared to those who ate bagels for breakfast.

8. Coconuts
Despite the misconception that coconuts are an unhealthy food, coconuts do contain medium-chain triglycerides, which are special fats known to fuel better moods and promote general brain-health.

***Eat Healthy, Stay Healthy and Be Happy***

Tuesday, August 27, 2013


Home-made pickle always taste good than the store-bought one since they extract the essence for juice concentrates and the remaining only is used to make pickle. I tried this recipe, which is of my grandma, when I went to home last vacation. It is the most authentic way, and a bit lengthy in process, but trust me, it is worth all the effort to have such a mouthwatering taste. If made with the right proportion of ingredients and stored in a dry china ceramic jar (Bharani) or a glass jar, it will last for years together. Hope everyone will try and come out with some nice comments

More Simple & Easy-to-Cook Onasadhya Special Recipes @ BACHELOR's ONASADHYA


1. Lemon (Cheru Naranga) – 10 nos.
2. Garlic – 12 cloves, sliced lengthwise
3. Turmeric Powder – 1 tsp.
4. Red Chili Powder – 4 tbsp.
5. Fenugreek Powder – ½ tsp.
6. Asafoetida Powder (Kayam) – ½ tsp.
7. Gingely Oil (Nallenna) – 6-7 tbsp.
8. Vinegar – 3-4 tbsp.
9. Mustard Seed – 1 tsp.
10. Curry leaves – 2 sprig
11. Salt – as required


1. In a big pan, boil enough water to immerse the lemon along with 5 tbsp. of salt and cook lemons for about 10 minutes until it becomes tender. (N.B: Do not overcook since it will become difficult to slice it) Remove from the fire, drain the water and allow it cool.

2. Cut the lemon into quarters and then cut each quarter into a half.

3. Add salt according to your taste into these lemon pieces, mix well and keep for 1-2 days in a tight dry ceramic or glass jar.

4. Heat the gingely oil in pan and sputter mustard seed. Then add the curry leaves and the sliced garlic and saute till it turns to nice brown color.

5. Lower the flame and add the turmeric powder, red chili powder, asafoetida powder and fenugreek powder. Saute it till raw smell fades.

6. Then add vinegar and mix well. Allow it to boil.

7. Now add the lemon slices and adjust the salt. Mix it well.

8. Remove it from flame and allow it to cool.

9. Transfer it to a dry air-tight ceramic or glass jar or container.

10. Traditional Kerala style Naranga Achar is ready!!!


- Keep it for a week or two before using, allowing lemon to get soft in the gravy and its juice to get mixed with the masala to give the best mouthwatering taste.

- Use only clean dry spoon to scoop the pickle from the jar, as wet spoon adds moisture and the pickle can get "fungus" and gets spoiled.

Monday, August 26, 2013


Eggs have a bad reputation in the past and present, and unfortunately, many still believe the wide spread misinformation. Answer to the questions like “Are eggs good for you?”, “Do they cause heart disease?”, “Do they raise cholesterol?”, and “Should I avoid them?” will vary depending on to whom you ask.

Many traditional doctors still believe that eggs increase cholesterol and must be avoided, and some advice only to use egg white and not yolk. Some media articles still emphasis the idea that eggs are harmful and should be avoided to prevent health problems.

But actually Eggs are super-food packed with nutrients, and has a lot of health benefits. One question that still remains in a normal persons mind is that “But don’t eggs raise your cholesterol?” Some of the recent researches are giving you a better answer for that.

A recent Study (Link) in Bangkok, Thailand came out with amazing result that an addition 3 eggs per day to a person’s regular diet increases the level of “good” cholesterol (HDL-cholesterol) and decreases the ratio of LDL-cholesterol to HDL-cholesterol.

More significantly, eggs do not appear to contribute to heart disease in most people. A pivotal Study (Link) from Harvard in 1999, of nearly 120,000 men and women, found no association between eggs—up to one a day—and heart disease, except in people with diabetes. Nor did it find a link between eggs and strokes.

Even I was a strong believer of the “Egg is bad” propaganda spread in the Medias. But when I came across some articles and studies that tell eggs are good, I go on a small search and found a lot more information telling me I was wrong and even the doctors.

Here are some facts I came across to believe Egg should be included to regular diet:

1. Rich in Vitamins – Eggs contains a lot of vitamins including B, C, D, E, and K. Vitamin B12 is an important vitamin, present in egg, for the process of converting homocysteine into safe molecules, such as glutathione, an important antioxidant. An egg contains about 44μg of folate, an essential nutrient to be provided to pregnant ladies to prevent birth defects of neural tube.

2. Great Source of Protein and Amino Acids – Eggs are a great source of protein, containing 6 grams of protein. Eggs are known as the perfect food as they are one of the food that contains all 9 of the essential amino acids.

3. Lowers Hypertension – The peptides present in eggs are found to help in reducing increased blood pressure.

4. Contains Omega-3 fatty acid - Eggs produced by hens fed a diet of greens and insects contain higher levels of omega−3 fatty acids than those produced by wheat or corn fed farm chickens. Omega-3 is an essential fatty acid good for your heart.

5. Can Lower Your “Bad” Cholesterol – Eggs do contain cholesterol, however, as mentioned above, regular consumption of eggs reduces LDL or Bad cholesterol and increases HDL, the Good cholesterol.

6. Boost Brain and Nerve Health – One egg contains about 20% of the daily recommended intake of choline. Choline is essential for production of phospholipids in cell membranes. Adequate levels of choline are essential for brain and nerve health.

7. Contain Anti-oxidants: Lutein and Zeaxanthin are carotenoids with anti-oxidant properties, are an essential component for eye health and protects against the damaging effects of free radicals, i.e. developing age-related macular degeneration. The antioxidants are also linked to reducing the risk of developing cataracts in old age and protection of eyes from damage related to UV exposure.

8. Contain Tryptophan and Tyrosine – They are two amino acids with great antioxidant properties to fight against free radicals. Tryptophan is also important as it is converted to serotonin, a mood enhancer and converted into melatonin in the pineal gland, which benefits sleep.

9. Contain Calcium - An egg contains 50 mg calcium. Although not a large source of calcium, but reduces the risk of colon polyps and breast cancer.

10. Prevents Heart Disease – The choline present in eggs is a crucial nutrient that help to reduce the inflammation that may leads to heart disease.

11. Promote Healthy Hair and Nails - The Sulphur along with vitamins and minerals contained in eggs promotes hair and nail growth.

12. Contains Selenium – Selenium, an essential micronutrient contained in eggs helps reduce oxidative stress and also associated with preventing cancer and in particular reducing tumors affecting the prostate.

13. Improve Immune System Functioning – The iron and vitamin A contained in eggs helps support a healthy immune system and normal red blood cell production.

14. Reduce Risk of Breast Cancer – A recent study found that women who consumed high amounts of choline, an abundant nutrient in eggs, were 24% less likely to get breast cancer.

15. Reduces Inflammation – The choline in eggs aids in reducing inflammation in the body. Chronic inflammation has been linked to increasing the risk of osteoporosis, Alzheimer’s, cognitive decline, and type 2 diabetes.

16. Beneficial for Fetal Development – The choline present in eggs is essential for pregnant women as it is crucial for proper fetal brain development and preventing neural tube defects.

17. Improved Memory Function – The high amount of vitamins and nutrients in eggs, in particular choline, improves memory function and cognition.

18. Eggs Can Be Inexpensive – Many are able to get eggs for a great price when bought from local farmers. Another option is to raise your own chickens! Not only does this help save money and provide you with more nutritional value, but you could sell eggs to those in the area to cover the cost of caring for them.

19. Variety in Egg preparations – There are many ways to prepare eggs, whether you eat them raw, scramble them up in coconut oil, or boil them. You can also add great variety by adding in nutritious vegetables and herbs, such as to an omelet.


Sunday, August 25, 2013


Pepper chicken is easy to prepare with a few ingredients. It is a dish that is spicy with taste from the black pepper combined with classic Indian flavour. It can be enjoyed with roti or even as a snack or starter.


1. Chicken – ½ kg
2. Pepper powder – 2 tbsp.
3. Cloves – 3 nos.
4. Fennel seeds – 1 tsp.
5. Onion – 1 no., chopped
6. Tomato – 1 no., chopped
7. Ginger – 1 inch piece
8. Garlic – 6-7 cloves
9. Cumin seeds – 1 tsp.
10. Turmeric powder – ¼ tsp.
11. Coriander leaves – a handful
12. Green Chili – 2 nos., chopped
13. Salt – to taste
14. Curry leaves – 1 sprig
15. Oil – 4 tbsp.


1. Grind cloves, fennel seeds, onion, tomato, ginger, garlic, cumin seeds, turmeric powder, and coriander leaves into a fine smooth paste. Add pepper powder and 1 tbsp. salt and mix well.

2. Wash chicken thoroughly and drain the excess water.

3. Marinate the chicken with masala paste and make sure chicken is properly covered by the paste. Keep aside for at least an hour.

4. Heat the oil in a pan and add the curry leaves and chopped green chilies to it and saute for a minute.

5. Followed by marinated chicken only (save the remaining masala paste) and saute fry it for 2-3 minutes.

6. Then add the saved masala paste along with ¼ cup of water and stir it well for masala and oil get mixed properly.

7. Cook it covered on medium flame for 15-20 minutes till the chicken is done.

8. Now remove the lid, adjust salt and cook uncovered till gets the required consistency of the gravy. (I preferred semi-gravy for having it with chapati)

9. Pepper chicken is ready for serving hot with roti or chapati.


Saturday, August 24, 2013


On a lazy day, French toast is usually my choice for Breakfast since making any traditional Kerala breakfast is time consuming. I used to call French toast as Bombay toast in my childhood. It so easy to prepare and delicious also.


1. Bread – 4 to 5 slices
2. Egg – 1
3. Sugar – 1 tbsp
4. Milk – ½ cup
5. Salt – a pinch


1. Beat the eggs along with milk, sugar and salt.

2. Heat a non-stick pan. Spread a little of ghee or butter if you like.

3. Dip both sides of the bread in the egg-milk mixture and place it on the pan.

4. Fry till both sides are brown.

5. Hot French toasts are ready to have along with a glass of milk.

Friday, August 23, 2013


We all know the health benefits of Milk. But may not know why we have to drink milk in night. It is ideal to drink milk about an hour before going to bed. It will help you fall asleep and gives you a peacefully and sound sleep. It is good for all age groups and has additional benefits for pregnant and lactating ladies as well as old age persons. Calcium in the blood is replenished and prevents bone decay which is more among these two groups because of increased demand. I cannot think of any reason for milk before bed would be bad for you. And remember, take milk about an hour before going to bed and preferably little warm milk.

So here is some of the benefits of having milk before going to bed:

1. Milk is the best sleeping pills, as it contains melatonin, which is the miracle substance in the milk which help persons suffering from insomnia.

2. Drinking milk before bed can help in chemicals balance especially of calcium and prevents bone decay.

3. For those who do work-out with weights, milk help to repair muscles during a dormant period.

4. Studies show that it will help in keeping a positive nitrogen balance during night.

5. For those who are trying to be lean, it is proven that people who drink 750 ml of low fat milk lose weight faster, and have leaner bodies overall and postpones aging.

6. Even it is believed to help in prevention of cancer, especially of colon, since milk protein (casein) actually needs longer time for digestion, i.e., up to 7 hrs, which makes milk a perfect drink to prevent you from fasting whole night.



Buttermilk (Moru), whether it is Sambharam / Pacha Moru or Kachiya Moru / Moru Curry, is an integral part of daily Kerala Cuisine and is definitely favorite of a Malayalee. Moru Curry can be prepared in two ways – with grated coconut (known as Puliserry) and without coconut. I use to prefer the without coconut type whenever I am in a hurry. It is really easy, which can be prepared in less than 5 minutes, and equally tasty too (practically moru curry with coconut is always tastier). Even though, this spicy moru curry is also wonderfully flavored by ginger, fenugreek, curry leaves and other spices.

Simple & Easy-to-Cook Onasadhya Special Recipes @ BACHELOR's ONASADHYA


1. Curd – 3 cups (blended with 1 cup of water)
2. Shallots – 5 or 6 nos., finely sliced
3. Green Chilies – 3 nos., cut lenghtwise
4. Dry Red Chilies – 3 nos.
5. Curry Leaves – 1 or 2 sprigs
6. Ginger – 1 inch piece, finely chopped
7. Turmeric powder – ¼ tsp.
8. Fenugreek powder – A pinch
9. Cumin Seeds or Powder – ¼ tsp.
10. Oil – 1 tbsp.
11. Mustard – ½ tsp.


1. Heat oil in a pan and splutter mustard seeds. Add shallots, green chilies, dry red chilies, ginger and curry leaves and saute it for 2 minutes.

2. Add turmeric powder, cumin seeds and fenugreek powder. Saute it for a minute

3. Pour over the curd blended with water and add needed salt too.

4. Moru Curry is ready to serve with meal.

Thursday, August 22, 2013


Paal Payasam is a traditional and classic dessert in Kerala Cuisine which is prepared on occasions of celebrations and festivals. So without doubt, it is an unavoidable part of Onasadhya’s dessert section. This is an easy-to-cook recipe which requires minimal ingredients. I hope you all will try and enjoy this, and come out with your comments.

Simple & Easy-to-Cook Onasadhya Special Recipes @ BACHELOR's ONASADHYA


1. White Rice (Pachari) or Basmati Rice – ¼ cup
2. Full Cream Milk – 5 cups
3. Sugar – ½ cup
4. Ghee – 2 tsp.
5. Nuts – few, to garnish


1. Wash the white rice and dry it completely. Crush it in a mixer just for a pulse movement just for a second.

2. Heat the ghee in a pressure cooker and roast the nuts and keep nuts aside.

3. Now roast the rice in ghee till it release a nice aroma. (N.B: colour of rice should not change)

4. Then add 1 cup of milk to the rice. Pressure cook it for 2 whistles on medium flame and put off the flame.

5. Once pressure releases, open lid and add milk along with sugar. Switch on the flame again and simmer for 15-20 minutes. Stir continuously until a thick creamy consistency is reached. In between mash up the rice with the ladle.

6. Garnish it with roasted nuts and Paal Payasam is ready to serve hot or cold as per your preference.

Wednesday, August 21, 2013


As I’ve told in the previous post, Puliserry is an authentic side dish of kerala, especially in Sadhya. And it is prepared with a variety of vegetables as the main ingredient like Cucumber (Vellarika), Mango, Pineapple, Banana etc. Today I’m coming up with the recipe for Vellarika Pulissery. I hope everyone will enjoy it.

Check BACHELOR'S ONASADHYA for More Simple & Easy-to-Cook Onasadhya Recipes. 


1. Sambar cucumber – 1 no., medium size
2. Curd – 3 cups, beaten
3. Turmeric powder – 1/4 tsp.
4. Salt – to taste
To Grind:
5. Coconut – 1 cup, grated
6. Cumin seeds – 1 tsp.
7. Shallots – 4 nos.
8. Green chilies – 3-4 nos.
For Tempering:
9. Oil – 1 tbsp.
10. Shallots – 3 nos., sliced
11. Dry Red chili - 2
12. Mustard seeds – 1 tsp.
13. Fenugreek seeds – ½ tsp.
14. Curry leaves - a sprig


1.  Peel and cut the cucumber into small 1 inch cubes. Boil it covered in a pan with enough water and salt till it gets cooked.

2. When it is get cooked, grind grated coconut, cumin seeds, shallots and green chilies in a mixer grinder into a smooth paste.

3. Add this paste into the cooked cucumber along with the turmeric powder and cook it for few minutes. Keep stirring in between.

4. Switch off the flame and add the beaten curd to it. Adjust the salt. Continue stirring for few more minutes.

5. Then in a separate pan, heat oil and sputter mustard seeds and fenugreek seeds. Then add the sliced shallots, curry leaves and dry red chilies and saute them for a minute till shallots turns brown. (N.B: don’t get it burnt)

6. Add the tempering on to the top of Puliserry and the Vellarika Puliserry is ready to be served!!!

Monday, August 19, 2013


Bengali sweets are the most loved among Indian sweets.  As I am a big fan of sweets, Rasgulla which is a Bengali Sweet, without a second question is one in my favorite list. Usually I used to buy Rasgullas from sweet shop. But since tomorrow is Rakshabandhan, I thought of giving my sister some homemade sweet, specially made by myself, as a token of care and love. Though, it is a little time consuming, this is worth the effort. This Rakshabandhan, give your sister or brother some sweets prepared with extra sweetness of love and express your care. 

On this Rakshabandhan, I’m dedicating this recipe to my one and only sister as token of gratitude for her love and care.

1. Paneer – 250 g (yields around 15 balls of small lemon size)
2. Water – 2 cups
3. Sugar – 1 cup
4. Cardamom – 2 nos. (Crushed)


1. Knead the Paneer well for 10 minutes. Once it become a smooth pliable dough, make it into smooth small lemon sized balls and keep aside.

2. Heat water in a wide bottomed vessel, and add sugar and crushed cardamom. Stir well till sugar dissolves completely and let it boil.

3. When the sugar syrup starts boiling and bubbling, introduce the balls slowly one by one. Simmer it for 3 minutes. Then cook it for 10 minutes closed with a lid in medium flame. Open the lid every 3-4 minutes to allow the vapour escape. When it is ready, the balls will be almost double in size.

4. Cool it completely, chill it for an hour and serve chilled.

Note:- Normally it is made from home-made paneer, by curdling the milk and filtering it. I skipped all those and bought paneer from diary and made it. It saves time and difficulty of making paneer, which needs muslin cloth for filtering and all. I took 250 g of paneer, which only cost me 50 bucks.


This Parippu curry is typically a Kerala dish, since it used coconut which is a typical ingredient of Kerala dishes. It’s one of the main and the first dish served to have with rice in Onasadhya, and when accompanied with a spoon of ghee, it is absolutely a different experience of taste. If there is pappad along with Parippu Curry and ghee, then I don’t want anything else to have some extra rice for the lunch. More Simple & Easy-to-Cook Onasadhya Recipes @ BACHELOR'S ONASADHYA


1. Cheruparippu (moong dal) – 1 cup
2. Grated coconut – half of a coconut
3. Cumin seeds – ½ tsp.
4. Green chilies – 5-6 nos.
5. Turmeric powder – ¼ tsp.
6. Coconut oil – 2-3 tsp.
7. Shallots – 3-4 nos., chopped
8. Mustard seeds – ½ tsp.
9. Red chili – 2-3 nos.
10. Curry leaves – 1 sprig
11. Salt – to taste
12. Ghee – 1 tsp. (optional)


1. Cook dal by along with 2 cup of water and salt till it is soft and mushy. Mash it well. (If cooking in a pressure cooker, cook for 3-4 whistles)

2. By the time dal get cooked, grind grated coconut, green chilies and cumin seeds along with turmeric powder.

3. When dal is ready, add ground paste and adjust salt. Add 1 more cup of water. Let it boil and remove from flame.

4. Now heat oil in another pan and splutter mustard seeds, and add shallots, curry leaves and red chilies. Saute till the onion becomes golden brown. Pour over cooked dal and mix well.

5. Drizzle some ghee over the curry before serving and enjoy with rice and pappad.


Sunday, August 18, 2013


Pulissery is an authentic side dish of Kerala and is an inseparable part of Sadhya, which goes well with rice for lunch. It can be prepared with a variety of vegetables as the main ingredient and even without any vegetables too. Here is the simple Pulissery without addition of any vegetable, which is also known as Moru curry or Kaachiya MoruMore Simple & Easy-to-Cook Onasadhya Recipes @ BACHELOR'S ONASADHYA


1. Curd – 2 cup (fairly thick)
2. Grated Coconut – ½ cup
3. Shallots – 5-6 nos.
4. Garlic pods – 2 nos.
5. Cumin seeds – ¼ tsp.
6. Turmeric powder – ¼ tsp.
7. Ginger – A small piece, chopped
8. Fenugreek powder – ¼ tsp.
9. Green chilies – 2-3 nos.
10. Dry Red Chilies – 2-3 nos.
11. Curry leaves – 1-2 sprigs
12. Salt – to taste
13. Chili powder - A pinch
14. Oil – 2-3 tbsp.


1. Grind grated coconut, garlic, cumin seeds, turmeric powder, green chilies and 2 to 3 shallots into smooth fine paste.

2. Mix the paste with the buttermilk and add curry leaves and salt to taste. Keep on low flame and keep stirring till buttermilk is warm. (N.B: Do not let it boil, or it will get coagulated).

3. Now heat oil in a separate pan and splutter mustard seeds.

4. Then add rest of pearl onions (finely chopped), ginger and red chilies, saute it. (N.B: Don’t get it burned)

5. As they turn brown, add fenugreek powder and pinch of chili powder.

6. Add the tempering into the buttermilk mixture and stir mix well.


Friday, August 16, 2013


Laal Maas Curry, traditionally made out of mutton (but also been prepared with chicken), is an authentic Rajasthani dish pretty much hot and spicy in nature as the name suggest (Laal Maas means Red Hot) and is served along with roti or rice varieties. Since I’m not a big fan of mutton, I decided to try it with the chicken and the same ingredients and the processes.


1. Chicken – ½ Kg, Medium size pieces
2. Onion – 2 nos., thinly sliced & grinded to paste
3. Ginger-garlic paste – 4-5 tsp.
4. Garlic – 5-6 pods, chopped
5. Red chili powder – 2-3 tsp. (adjust according to your spice level)
6. Turmeric powder – 1 tsp.
7. Coriander powder – 2-3 tsp.
8. Bay leaf – 1 no.
9. Green cardamom – 2 nos.
10. Black / Bengal cardamom -1 no.
11. Cinnamon stick – 2” long
12. Cloves – 3-4nos.
13. Curd – ½ cup
14. Lemon juice – 1 tsp.
15. Oil – 6-8 tbsp.
16. Salt – to taste
17. Coriander Leaves – a handful, Chopped


1. Wash and pat dry the chicken pieces. Marinate it with 1 tsp. ginger-garlic paste, red chili powder, salt, 1 tsp. yogurt, and lemon juice. Mix well and keep it for 1 hour.

2. Heat oil in a deep thick bottom pan. Add onion paste and cook until it becomes slight brown in colour. (N.B: continuously saute to prevent it from sticking to bottom of pan and get burned)

3. Then add bay leaf, black & green cardamom, cinnamon and cloves, and saute it for 1-2 min.

4. Now add marinated chicken pieces (save the extra marinade mix) and stir cook the chicken pieces on high flame for 2-3 minutes.

5. Make a paste by mixing ginger- garlic paste, red chili powder, turmeric powder, and coriander powder in a bowl and add it to the pan along with extra marinade mix and needed salt. Cook till the oil separates.

6. Add 1 cup of water and cover with a lid and cook for 15-20 minutes on medium flame until the chicken is done and flesh almost coming off the bones. Then boil it uncovered to get the desired consistency of gravy.

7. Now add garam masala powder, whisked curd, and chopped garlic and cook for another 2-3 minutes. Switch off the flame and garnish with chopped coriander leaves.

8. Your Rajasthani Laal Maas Chicken Curry is ready to serve hot with Roti, Naan or Rice.

- Use Kashmiri red chili powder if you are of low spice tolerance. I used Kashmiri Chili powder.

Thursday, August 15, 2013


As today is Holiday and most of the bachelors are busy sleeping or going on with some cleaning and washing stuffs, the time for cooking will be less and dish of choice for such a day is Tomato Rice. Also known as Thakkali Saadam or Tomato Bhath in South India, is an easy rice preparation and my choice whenever I feel lazy to cook, or don’t have time to go for big preparations. It is very delicious and is literally a breeze to make. Pair it up with fresh curd or a simple raita to make it yummier.


1. Basmati Rice – 2 cup
2. Ripe juicy Tomatoes – 4 nos., medium size
3. Onion – 2 nos., thinly sliced
4. Ginger garlic paste – 1 tbsp.
5. Green chilies – 2 nos., cut lengthwise
6. Turmeric powder – ¼ tsp.
7. Chili Powder – 1 tsp.
8. Garam masala powder – ½ tsp.
9. Coriander leaves – a handful, finely chopped
10. Salt – to taste
11. Oil – 4 tbsp.
12. Ghee – 2 tbsp.
13. Whole Garam Masala (Cloves – 4 nos., Cardamom – 2 nos., Cinnamon – 1” piece)


1. Wash & soak basmati rice for 20 minutes, and drain the water completely. Keep it aside.

2. Grind the tomatoes into puree in a mixer grinder. (N.B: can also prepare without grinding just by adding chopped tomato)

3. Now heat oil and ghee in pressure cooker, and add cloves, cinnamon and cardamom. Saute it for a few seconds.

4. Then add sliced onion and saute till it become slightly brown.

5. Now add ginger garlic paste and saute it till raw smell leaves.

6. Then add green chilies, half of coriander leaves, turmeric powder, chili powder and garam masala powder, along with needed salt (approximately 2 ½ tsp.). Saute it till get cooked in the oil.

7. Now add the tomato puree and saute it for 1-2 minutes till raw smell fades.

8. And then pour 3 cups of water and allow it to boil.

9. When it starts boiling, add drained rice. Cook it in low flame, with simple lid covered, till 80% water is absorbed.

10. Then close it with pressure cooker lid and heat for 20 seconds more. Then put off the flame and leave it closed for another 15-20 minutes.

11. Then open it and fluff it with a fork.

12. Serve hot after garnishing with the remaining coriander leaves.


Wednesday, August 14, 2013


Biryani is one of the dish which is loved by all ages, and especially Chicken Biryani. In royal style, biryani is made in so many steps which is not quite possible with the equipment of a bachelor kitchen. But this One-pot Biryani is bringing the taste of Biryani to a kitchen with basic equipment. Making Biryani can never get easier than this. Have it along with some salad and pickle.


1. Basmati Rice – 2 cups
2. Onion – 2 nos., medium sized (thinly sliced)
3. Tomato – 1 no. (Chopped)
4. Ginger Garlic Paste – 1 tbsp.
5. Turmeric Powder – a pinch
6. Chili Powder – ½ tsp.
7. Salt – to taste
8. Fresh Curd – 1/2 cup
9. Oil – 3 tbsp.
10. Ghee – 3 tbsp.
12. Cinnamon – 2" long stick
13. Bay leaf – 1 no., small
14. Cardamom – 3 nos.
15. Fennel seeds – 1 tsp.

To Marinate:
16. Chicken – ½ kg (cut into pieces)
17. Ginger Garlic Paste – ¼ tsp.
18. Curd – 1 tbsp.
19. Chili powder – 1 tsp.
20. Garam Masala – ½ tsp.
21. Salt – ½ tsp.

To Grind:
22. Green chili – 3 or 4
23. Mint leaves – ¼ cup
24. Coriander leaves – ¼ cup

To Garnish:
25. Cashew nut – 10-12 nos.
26. Raisins – 10-12 nos.
27. Coriander leaves – a handful (chopped)


1. First wash chicken and drain excess water. Then marinate it with the ingredients and keep aside for at least 30 minutes.

2. Wash and soak rice in water for 20-30 minutes and drain it. Keep aside.

3. Grind mint & coriander leaves along with green chilies into fine paste and keep aside.

4. Now heat oil along with ghee in a pressure cooker, and fry cashews and raisins till it is golden brown. Drain them in a paper towel and keep aside.

5. Then add cloves, cinnamon, bay leaf, fennel seeds & cardamom, and saute for few seconds.

6. Now add onion, and saute it till it is light brown, followed by ginger garlic paste and saute till the raw smell fades.

7. Now add chili powder and turmeric powder, and saute for 2-3 minutes

8. After that add tomato and saute till it turns soft & mushy, followed by grinded paste and saute it till raw smell fades.

9. Then add the marinated chicken and mix well. Cook it covered for 10-15 minutes or till the chicken gets almost cooked.

10. And then add curd along with 2-3 cups of water (see for water came out of chicken, and adjust the water according to it), and enough salt. Allow to boil.

11. Once it starts boiling, reduce the flame to low and add drained rice. Cook it covered with simple lid in medium heat till 80% water is absorbed.

12. Then close it with pressure cooker lid and heat for 20 seconds more and put off the flame.

13. Leave it closed for another 15-20 minutes.

14. That’s it, Yummy & Aromatic Chicken Biryani is ready to serve hot after garnishing it with the coriander leaves, roasted cashews & raisins.