Exquisite Corner

'Exquisite' means of such beauty or delicacy as to arouse intense delight .A food that's creative, thoughtfully prepared, beautifully presented and easy to eat makes it absolutely delicious.On this corner,I have tried to recollect the spicy memories and food that I have enjoyed, a delicacy that still persist on the corner of my heart.Hope you too will enjoy it. Bon Appetit !


Friday, November 8, 2013

Chick Peas Masala


  1. Chick peas  - 1 cup
  2. Shallots/pearl onion - 10 No:s(sliced)
  3. Ginger - 1 inch size (chopped)
  4. Garlic - 3 pods(chopped)
  5. Green chilly - 2 No.s
  6. Tomato – 1 medium size( chopped or sliced)
  7. Chilly powder – 1 tspn
  8. Coriander powder – 1/2 tspn
  9. turmeric powder - 1/4 tspn
  10. Garam Masala – ¼ tspn
  11. Whole red chilly - 1 No.
  12. Mustard seeds 
  13. Curry leaves
  14. Coconut oil - 1 tbspn

How to make

Soke the chick peas for about 3 hrs or overnight . Pressure cook it for 6-7 whistles.Take a heavy bottom pan / non stick pan. Heat oil  and fry whole red chillies and splutter mustard seeds. Add curry leaves. Add sliced shallots ,green chillies, ginger and garlic and stir till the onion becomes translucent. Add chopped tomatoes and stir well . 


Now add ¼ cup of water and cook on medium flame till the tomatoes become mushy.


Now add chilly powder, coriander powder, turmeric powder and stir for a few minutes till the raw smell leaves.



Add the cooked chick peas, garam masala.


 Add 1 cup water(You can add water as to how much gravy you need for your curry).Stir well and cook in medium flames for 5 minutes. Add salt to taste and cover the lid and cook for 10 – 15 minutes.


The chick peas masala is ready now to serve with puttu, chapatti, nan, rice, appam or idiyappam.

Enjoy!!! J


Saturday, October 12, 2013

Yam Fry


  1. Yam   -  500 gms
  2. Chilly powder - 1 tspn
  3. Turmeric powder - 1/4 tspn 
  4. Coconut oil - 1 tbspn
  5. Whole Red chilly - 2 no:s
  6. Mustard seeds
  7. Curry leaves
  8. Salt - to taste


Slice the yam into medium sized square pieces. 

Take a pan cook the yam with 1/4 tspn chilly powder, turmeric powder and water. Cook well.

Heat oil in a bottom heavy pan.Splutter mustard seeds. .Add whole red chillies and curry leaves. Add the cooked yam and salt to taste.
Saute well,make sure that you don't crush the vegetables. Add the rest of the chilly powder and mix well. Cook till the raw taste of the powders leave.

Serve hot.Goes well with rice.

Note: Make sure that you drain the cooked yam if any water is 

left out.

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Carrot Stir Fry / Carrot Thoran


  1. Carrot- 3 medium sized (finely chopped)
  2. Coconut - 1 cup(grated)
  3. Chilly powder - 1 tbspn
  4. Turmeric powder - 1/4 tspn
  5. Cumin seeds - 1/2 tspn
  6. Coconut oil - 1 tbspn
  7. Whole red chilly - 2 No:s
  8. Curry leaves - 1 sprig
  9. Mustard seeds
  10. Salt

How to make
Take a kadai .Pour coconut oil and add whole red chilly,splutter mustard seeds,curry leaves . Fry for few seconds. Add chopped carrot. (The carrots are evenly chopped as I did it in my food processor.)

Saute for 2-3 minutes. Cover and cook well in low flame. Give it a stir once in between otherwise it will stick to the bottom of the kadai. Crush the 4-7 ingredients either using a mixer or by hand. When the carrot is well cooked add salt and saute for 1 minute and then add the crushed coconut mix. Cover the kadai and cook for 3-4 minutes so that the raw taste of the powders leave.
Serve with rice.

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Wednesday, March 20, 2013

Raw Banana Chips

Ah !!!!  I am back and finally I got to write something on my blog after a long break. After a years gap , changing to a new company,  settling down in a new city, Kochi- the Queen of Arabian Sea, I would like to add a snack, which is my husband's fav - Raw Banana Chips, to my menu.. :) My mom is an expert and she makes this chips often at home. My part was to watch and eat ;) She was surprised when I made it for her for the first time and it came out really crispy and became a good snack for tea. My hubby enjoyed it with rice. 


  1. Raw Banana - 500 gms
  2. Oil - to deep fry
  3. Salt - 2 tspn (to make a concentrated salt solution)
  4. Water - 1/4 cup
  5. Pepper powder - 1/4 teaspoon

How to make
Peel the skin of the bananas and put it in water so that the bananas wont get darkened.  Slice the bananas using a slicer.(Take the bananas out of water only when you want to slice them. Pat them dry before slicing).

Make a concentrated salt solution with the given amount of water and salt and keep it aside.  

Heat oil in a pan. Immediately put the sliced wafers to the oil. Make sure that the oil is really hot when you add the wafers.

Also, make sure that the slices you add are not sticking together. If the slices stick together then it will become soggy. If you directly slice the bananas to the oil then the slices wont stick together.
Stir it in regular intervels. 
When the wafers start turning golden in color and are crisp, keep the flame in sim and add 1 teaspoon of salt solution to the wafers, slowly. 

When the sizzling sound subsides, fry the chips in sim -to-medium flame so that the water content is removed completely and the chips become crispy. 
Manage the flame so that the  chips dont get burnt. 
Drain the chips to a kitchen tissue to absorb the rest of the oil content. 

Sprinkle a pinch of pepper powder over it and shake well so that the pepper mixes well on all wafers. 
Let it stay for 3 minutes and the transfer it to a container so that it doesnt loose the crispiness while you finish off the rest of the batches.
Repeat this for every batch of chips you make.
Store it in an airtight container and enjoy it with your evening tea or with rice :) 

Note: Fry the bananas in batches. Don't put too many slices at a time.

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