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Pineapple Kesari

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Semolina cooked with lots of ghee, sugar and is mixed along with pineapple chunks which adds in the rich flavour to the dish.

Pineapple Kesari Recipe is one of the most common, traditional dishes in Karnataka. The Kesari Bhath is a must during weddings for breakfast. It is simple to make and taste delicious. 

My dad makes kesari at my home. Better than any of us. So made him do this when he is here with me in Canada. He said it is all about measurements. So use the exact measurements to make it as good as it tasted. Also only if you use this much of ghee, it will taste good. If not it will be little dry but that’s your wish. If you want to eat after few hours its made, just warm it a bit and it will get back to this texture.

Other favourite dessert recipes: Gulab Jamun, Palkova, Basundi

Serving Size:
2.5 Cups
Time:
30 Minutes
Difficulty:
Easy

Ingredients

  • 1 cup Sooji (Semolina/ Rava) , fine
  • 1/2 cup Ghee
  • 1/2 cup Pineapple , finely chopped
  •  1/2 cup Pineapple , blended
  • Saffron strands , around 12-13
  • 2 cup Sugar
  • 1 teaspoon Cardamom Powder (Elaichi)
  • Seasoning
  • 1 tablespoon Ghee , for tempering
  • 10 Cashew nuts , as required
  • 10 Raisins , as required

Directions

  1. To begin making the Pineapple Kesari, soak the saffron in a tablespoon of normal water and keep aside.
  2. In a pan, add 2.5 cups of water to a brisk boil. Let it boil super good.
  3. Heat a tablespoon of ghee in a pan over medium heat. Add the cashew nuts and allow it to roast until crisp and golden brown. Add the raisins and sauté until it puffs up and turn off the heat. Keep this aside.
  4. In the same pan, add some ghee with rava and roast in medium heat. Roast for at least 7-8 minutes. Stay close to it and watch as you sauté them.
  5. Add the pineapple puree, pineapple slice, saffron (with water) and mix well.
  6. Then add the boiling water to it and mix well. Keep stirring continuously as you add the water so no lumps form. Be careful when you add the boiling water and milk mixture as the rava bubbles up suddenly.
  7. Keep stirring for at least 5 minutes until you notice the Kesari leaves the sides of the pan.
  8. Add sugar and ghee to it. Mix well and this time for 3-4 minutes and it will form into a nice consistency.
  9. Once done, stir in the cardamom powder, roasted cashew nuts and raisins and mix well.

Kerala Chicken Roast 

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Chicken roasted to perfection using coconut oil. A simple recipe to make.

I have been making quite a few chicken recipes recently even though I don’t eat chicken or either my parents do. The main reason being it is easier to make for guests when they come home.

This is a recipe I made a month back and it was pretty popular in Instagram so wanted to share the recipe here. I have scheduled posts for every week now so 🙂 You will see more recipes for me hopefully.

Kerala Chicken Roast Video

I am not a regular because this is my side hustle/passion and sometimes I lose energy to deal with everything. Anything which keeps me busy keeps me happy and gives me hope. There was never a night or a problem that could defeat sunrise or hope until quite recently. But.. still let us all believe …! When you have lost hope, you have lost everything. And when you think all is lost, when all is dire and bleak, there is always hope. !

Serving Size:
2 cups
Time:
30 minutes
Difficulty:
easy

Ingredients

  • Chicken breast – 500 gms
  • Turmeric powder – 1 tsp
  • Chilli powder – 1 tbsp
  • Green chilli – 3 whole
  • Ginger garlic paste (fresh) – 2 tbsp
  • salt – 2 tsp
  • Sliced onions – 3/4 cup
  • Yogurt – 2 tbsp 
    • To cook:
  • Coconut oil – 2 tbsp
  • Curry leaves – 1 sprig
  • Coriander leaves – 1 tbsp, chopped finely

Directions

  1. Marinate everything under marination by mixing it together and keep it aside for 30 minutes to 3 hours.
  2. Take a pan, in medium heat, add coconut oil, then everything under marination and curry leaves to top.
  3. Mix well for 2 minutes
  4. Then close the pan by adding no water.
  5. 8 minutes and then open it will have some water in it. Let it get roasted and the water evaporate for 5-6 minutes.
  6. Garnish with coriander leaves. Simple and tasty!

Kerala chicken Masala

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…

Chicken curry with coconut oil and spices. Simple but full of flavour. 

If you want to have some protein based Indian dinner, this is one recipe which is handy.  The key is coconut oil and Kashmiri chilli. So, do not skip.

Other favorite chicken recipes: Kerala Style Chicken Fry, Madras Chicken curry.

kerala chicken roast

Serving Size:
2 cups
Time:
30 minutes
Difficulty:
Easy

Ingredients

  • To blend:
    • Kashmiri red chilli – 5
    • Whole black Pepper – 10
    • Cumin seeds – 2 tsp
    • Fennel seeds – 2 tsp
  • Masala
    • Coconut Oil – 2.5 tbsp
    • Curry Leaves – 6-7
    • Red Onion – 1 cup, finely chopped
    • Tomato – 1 small – finely chopped
    • Garlic – 5, finely chopped
    • Ginger – 1 inch, finely chopped
    • Salt – 2 tsp
    • Turmeric Powder – 1 tsp
    • Green chilli – 2, slit
    • Chicken – 500 gas, with bone
    • Coriander leaves – 1 tbsp, chopped finely

Directions

  1. In a pan, sauté Kashmiri red chilli, black pepper, cumin seeds and fennel seeds in a medium heat for 6-8 mins. Keep aside and blend into fine paste.
  2. In a pan, add coconut oil, curry leaves, red onion, garlic, ginger and 1 tsp salt.
  3. Sauté for 5 minutes until translucent.
  4. Add tomatoes, turmeric powder and sauté for few minutes.
  5. Then add the paste from step 1 with chicken and 1 tsp salt. Mix well and add 1/2 cup of water.
  6. Close the lid and in medium heat cook for 11 minutes.
  7. Then open the lid, add green chillies and sauté for 2-3 minutes.
  8. Finally add the coriander leaves and switch off.

Spicy Chicken Salna

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Chicken salna

Thin gravy made with chicken, coconut and spicy masala. This is being comfort food for south Indians, we love to have this with biryani, hot rice, parotta and dosa. 

Biryani recipe is here.

Serving Size:
6 people
Time:
45 mins
Difficulty:
medium

Ingredients

  • Coconut Oil – 2 tbsp
  • Onion/Shallots – 1.25 cups, chopped roughly
  • Curry leaves – 10
  • Tomato – 1 , chopped
  • Chilli powder – 1 tsp or sambar powder – 2 tsp
  • Turmeric powder – 1 tsp
  • Mint leaves – 10, chopped finely
  • Coriander leaves – 2 tbsp, chopped finely
  • Chicken – 500 gas, with bone and skin removed, chopped into big pieces.
  •  Salt – 1.5 tbsp
    • Salna Paste:
  • Fennel Seeds – 1/2 Tbsp
  • Cumin seeds – 1/2 tbsp
  • Fresh Coconut – 1/4 cup
  • Peanuts  – 2 tbsp
  • Black pepper – 1 tsp
  • Garlic – 5, no skin
  • Ginger – 1/2 inch, chopped finely
  • Cardamom – 2 , cinnamon – 1 inch, cloves – 2

Directions

  1. Heat a pan in medium heat, add all the ingredients in “salna paste” and roast for 5 minutes. I added spices last after because I forgot.
  2. Once the ingredients are cool, add in a little watered grind into a smooth paste. Set this aside.
  3. Heat coconut oil, add in the onions, curry leaves with salt. Saute til onions are soft.
  4. Add in tomatoes with turmeric powder and sambar powder. 
  5. Add the chicken pieces and toss the chicken.
  6. Add the salna paste from step 1 with coriander leaves and mint leaves. Wash the blender with 2 cups of water and add it back to the pan.
  7. Close the cooker and cook for 4 whistles. Remove from heat and sed aside. Allow it cool and serve!
  8. Check for salt and add if needed.

Tandoori Lemon Chicken Stove Top

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Easy Pan-Seared Chicken thighs have a crunchy crust and lots of flavor from Indian seasoning! This easy chicken recipe turns out excellent every single time!
This recipe will get you excellent results and if you use my charcoal smoking method like barbeque in summer, it will taste deliciously smoky just like what you get at any Indian restuarant. 

Other Chicken Recipes: Spicy kerala chicken roast, Tandoori chicken air fryer recipe, Madras chicken curry in 30 minutes.

chicken tandoori stove top

Serving Size:
2
Time:
20 minutes
Difficulty:
Slow

Ingredients

  • Chicken thighs – 500 gms.
  • Aachi Brand Chicken 65 Masala – 3 tbsp
  • Yogurt – 2 tbsp
  • Garlic ginger paste/crushed – 1.5 tbsp
  • Salt – 2 tsp
  • Lemon slices – 5
  • Oil – 2 tbsp
  • Coriander leaves – chopped, 1 tsp

Directions

  1. Clean the chicken and chop into big pieces.
  2. Add the masala, yogurt, salt, garlic ginger paste and lemon slices.
  3. Massage and marinate for 30 minutes to 10 hours.
  4. Add oil in a pan on medium heat, add the marinated chicken into the pan. Roast the chicken for 5-6 minutes on one side.
  5. Turn the chicken to the other side. Roast for 2 minutes. Add 1/2 cup of water and roast and close it for 2 minutes to steam.
  6. Open and if all water is evaporated, switch off. Serve with salad and roasted potatoes.
  7. Garnish with coriander leaves.

PALLIPALAYAM CHICKEN FRY

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This recipe is super simple to make.The flavor comes from coconut oil, garlic, and dry red chilies.


 Pallipalayam (பள்ளிபாளையம்) is located close to Erode.  I tried this “pallipalayam chicken” with a friend this time in Chennai in a restaurant called “erode mess”. Obviously I am a vegetarian so I just tasted the masala. I liked it so I wanted to try it here. 

I would suggest using shallots for this. I did not have it so I used the onions. So 🙂 Try using shallots.


Other chicken recipes: SPICY KERALA COCONUT CHICKEN, SPICY CHENNAI CHICKEN ROAST

Serving Size:
Time:
Difficulty:

Ingredients

  • Coconut Oil – 1.5 tbsp
  • Curry leaves – 5-6
  • Dried Red Chillies – 12-13
  • Onions – 1 cup, chopped roughly or 15 shallots
  • Garlic – 7
  • Turmeric powder – 1 tsp
  • Chilli Powder – 1.5 tsp
  • Salt – 2 tsp
  • Chicken – 450Gms
  • Coconut – 1 tbsp chopped finely
  • Coriander Leaves – 1/2 tsp, chopped

Directions

  1. Grind shallots and garlic in a blender until it’s a smooth paste.
  2. Heat Oil in a pan on medium heat, add the curry leaves, dried red chillies and roast for a few seconds. 
  3. Add the onion garlic paste with salt. Roast for a minute.
  4. Add turmeric powder, chilli powder and fry for a minute.
  5. Add chicken mix well and 1/2 of water. 
  6. Close for 7-8 minutes and let chicken boil.
  7. Open the lid, add the chopped coconut and mix well.
  8. Then finally add the coriander leaves. CHICKEN IS ready!

Mushroom Masala Quick Recipe

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We all need quick recipes these days.

This is one of the quickest recipes I made one day as a side dish to poori. Came out good so thought will share it.

Typing a recipe after 45 days or so. My admin has been very kind enough to maintain my social media with all the content I gave her and responding timely on her messages. Thanks to her! She pushes me to provide her content on a timely manner when I hide from social media. I owe you a lunch, Girl!

Been some tough days that I can’t express with everything happening. Then, last few days was even more worse with Covid. Recovering…

Heard from my neighbor on Mercury Retrograde that this is all happening as Universe is telling me something. People who knows me know I don’t believe in all this.. But this is so strong with every day and nothing seems to work out! I am fed up and May be this is universe. At this point, no use blaming the universe and it is just me.

whatever… Life will go on… I will breathe like everybody else! 🙂

Other Mushroom recipes: Mushroom Vegetable chow mein, Mushroom pepper stir fry

Serving Size:
Time:
Difficulty:

Ingredients

  • Cardamom, cinnamon stick, bay leaf – each 2
  • Mushrooms – 400 Gms
  • Onions – 200 gms
  • Green Chilli – 2, chopped
  • Garlic – 6, sliced.
  • Ginger – 1 inch, chopped finely.
  • Turmeric powder – 1 tsp
  • Coriander powder – 1 tsp
  • Mango powder – 1 tsp
  • CHilli powder – 1 tsp
  • Pepper powder – 1/2 tsp
  • Coriander leaves – 1 tbsp, chopped finely
  • Lemon juice – 1.5 tsp
  • Salt – 1 1/4 tsp

Directions

  1. 1. Chop Mushrooms, slice onion, Green chillies, Garlic and ginger.
  2. 2. In a pan with 1 tbsp of oil in medium heat, add 2 cardamom, cinnamon stick, 1 tsp cumin seeds, 1 tsp fennel seeds.
  3. 3. Add the chopped mushrooms, onion, green chillies, garlic, Ginger and salt. Saute for a few minutes until they get translucent. This will take about 4 minutes.
  4. 4. Add 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp mango powder and 1 tsp chilli powder.
  5. 5. Mix well and add 1/2 of water.
  6. 6. Close for 2-3 minutes. Then open and let the water evaporate for another 2 minutes or so.
  7. 7. Garnish with fresh grounded pepper, chopped coriander leaves and lemon juice.

Spicy Salmon fry

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Salmon SPicy fry3


This is a simple salmon fry recipe but flavorful mainly because of coconut oil and coconut. Spicy and Authentic.

The flavor on this recipe mainly comes from coconut oil and a good chili powder. Please try using fresh ginger and garlic rather than using ginger garlic paste. It makes a lot of difference. Try marinating at least for thirty minutes. Even overnight is good. The flavors get in. Also massage the Salmon with the marination. Don’t worry about getting your hands messy. Worth the mess!

Other Favorite salmon recipes: Spicy honey garlic salmon in foil

Salmon SPicy fry2

Serving Size:
1.5 cups
Time:
20 mins
Difficulty:
Easy

Ingredients

  • Salmon – 300 gMs
  • To blend:
  • Garlic – 5
  • Ginger – 1 inch
  • Green Chilli – 4
  • Other:
  • Chilli Power – 1 tbsp
  • Turmeric Powder – 1/2 tsp
  • Coriander powder – 1 tbsp 
  • Salt – 2 tsp
  • Curry Leaves – 5-7
  • Coconut Oil – 1 -3 tbsp
  • Grated Coconut – 1/4 cup
  • Green chilli – 2-3, Slit.
  • Coriander – 1 tbsp, finely chopped
  • Lemon to garnish

Directions

  1. Wash and cut the salmon into medium sized pieces.
  2. Take garlic, ginger, green chilli, together by adding a few drops of water blended to a fine paste. Then add chilli powder, turmeric powder, coriander powder, salt and  1/2 tbsp of coconut oil. 
  3. Marinate the salmon pieces with this masala by massaging gently and keep it aside for a minimum of 30 minutes.
  4. Heat 1.5 tbsp of coconut oil in a heavy bottom pan, add marinated salmon pieces, fry them on both sides each 5 minutes. Remove and keep it aside.
  5. Mix coconut in the leftover masala if any and keep it aside.
  6. In the same oil, Add green chillies and marinated coconut to the top of the salmon.
  7. after a minute, take just fried coconut and green chillies filtering out the oil.
  8. Add this to the salmon. Add coriander leaves.
  9. Squeeze lemon juice to garnish.

Spicy tofu roast in 10 minutes

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Truly fancy, delicious, restaurant style, vegan dish in 10 minutes. This is a recipe which will come to your rescue when you haven’t planned a meal on a week day.

This is my go to recipe for almost every week for my protein intake. Love the flavours and happy that I could make this in ten minutes. I do love cooking but at times all I want to is to get out of the kitchen as soon as I can and watch some movie or even just stare at walls for hours. Yeah! I am like that. 

Other Tofu Recipes: Spicy Garlic Tofu in 10 minutes, spicy tofu stuffed bell pepper, tofu bhurji

Serving Size:
2 cups
Time:
10
Difficulty:
EASY

Ingredients

  • Garlic – 5
  • Ginger – 1 inch
  • Green chilli – 2
  • Dry red chilli – 1 
  • Oil – 1.5 tsp 
  • Tofu – 300 gms, cubes
  • Salt – 3/4 tsp 
  • Sesame seeds – 1 tsp
  • Coriander leaves – 1 tbsp, chopped finely

Directions

  1. Blend garlic, ginger, green chili, red chili into a coarse paste. Basically pulse it few times.
  2. Heat oil in pan in medium to low heat, add the spice mix and fry for 30 seconds and add then add the tofu cubes with salt.
  3. Fry for 2 minutes or so, till the tofu turns slightly golden and crispy on the outside.
  4. Garnish with sesame seeds.

Thenga Paal Sadham/ Coconut Milk Flavored Rice

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Fragrant pilaf made with coconut milk and with the flavors of spices and ghee shining.

If I make mutton or chicken biryani for any party, I always make this for my vegetarian friends and for me as well :D. It taste best for me with gobi 65 (spicy fried cauliflower)

It is perfect to pair with vegetarian or non-vegetarian recipes. When it comes to vegetarian, you can pair it with peas paneer curry, cashew paneer, paneer makhanwala or mushroom peas curry. Or you can pair it with any kind of curries. When it comes to meat recipes, it tastes great with fish curry, chicken curry, egg curry or lamb curry.

How to make this

Serving Size:
10 cups
Time:
45 mins
Difficulty:
Medium

Ingredients

  • ·  Ghee – 2.5 tbsp
  • ·  Cinnamon stick – ½ stick
  • ·  Cardamom – 2
  • ·  Cloves – 1
  • ·  Cumin seeds – 2 tsp
  • ·  Fennel Seeds – 1 tsp
  • ·  onion – 1, sliced (approx. 1.5 cups)
  • ·  Green chili – 6, slit
  • ·  Garlic – 8, sliced
  • ·  Ginger – 1 inch, minced
  • ·  Mint leaves – 1 cup
  • ·  Coriander leaves – ¾ cup
  • ·  Tomatoes  – ¾ cup
  • ·  Basmati Rice – 3 cups
  • ·  Coconut milk – 4 cups
  • ·  Water – 1.5 cups
  • ·  Salt – As needed (Approx 1.5 tbsp)

Directions

  1.    Heat a vessel with ghee in medium flame, cumin seeds, cinnamon stick, cardamoms, cloves and add the onions, green chillies, ginger, garlic, half amount of salt and sauté until golden brown.
  2.    And add the mint leaves and coriander leaves. Sauté for 30 seconds.
  3.    Add the tomatoes and saute well for 2 minutes.
  4.    Add the rice and sauté well in that onion tomato ghee mixture for a minute. I do not wash my basmati rice. I like it like this.
  5. Add the coconut milk, water, salt and mix well. Keep it in medium -high flame. Not fully high flame or medium flame. In the middle.
  6. After 10 minutes, change it to low. Let it stay for another ten minutes.
  7. Then switch it off, let it be on the stove for another ten minutes. Mix It well and serve.

Ennai Kathirikai Kuzhambu/ Brinjal Spiced Curry

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I made this before few months and posted a reel. I got too many people asking for recipe and somehow i never got time to type this. So here you go! 🙂

This is a spiced gravy with tamarind flavor and roasted brinjal. It’s great with rice and some ghee. Lovely! Life is beautiful for sure at this moment when we have this 😀 !

Recipes with Brinjal: Brinjal quick roasted curry, roasted stuffed eggplant,.

https://www.relishthebite.com/wp-content/uploads/2022/04/2f34a84ba40449d69075677bdc6a5636.mov

Serving Size:
5 cups
Time:
45 mins
Difficulty:
Medium

Ingredients

  • Roast:
  • Sesame Oil – 2tbsp
  • Fenugreek seeds – 1 tsp
  • Chana dal – 2 tsp
  • Peeled peanuts – 3 tsp
  • Coriander seeds – 5 tsp
  • Sesame seeds – 3 tsp
  • Coconut – 4 tsp, or 1/4 cup 
  • Water – 1/4 cup
  • Roast brinjal:
  • Sesame oil
  • Brinjal – 15 small , slit into four but not fully. we have the ends.
  • Curry:
  • Sesame oil – 2 tbsp
  • Red chillies – 4 dry roasted
  • Hing – 1 tsp
  • Mustard seeds – 1 tsp
  • Garlic cloves – 14, peeled
  • Onions – 1 cup, finely chopped or small onions – 1 cup, peeled
  • Curry leaves – 7-8
  • Tomatoes – 3, medium, blended
  • Coriander powder – 1 tsp
  • Red chilli powder – 1 tsp
  • Tamarind soaked in water – 70g tamarind in 140g water.
  • Salt – 1.5 tsp
  • Jaggery – 1/2 tsp

Directions

  1. Roast:
  2. Firstly heat oil, add ingredients one by one. Add fenugreek seeds and roast now. Add Chana dal and roast . Then add peanuts and roast for few seconds. Then coriander seeds and roast it. Add sesame seeds and roast it. Finally add coconut and turn the gas off, and toss. Turn off so that coconut doesn’t change color. Transfer to a blender with water and blend it to a paste.
  3. Roast Brinjal:
  4. heat oil in medium flame and roast brinjal . This looks colourful for 3-4 mins until it’s half cooked. It’s cut for the oil to seal into and cook thoroughly. 
  5. Keep it aside.
  6. Curry:
  7. Add oil in medium flame, mustard seeds, red chillies, hing,curry leaves, garlic , onion and roast it until it’s translucent. 
  8. Add blended tomatoes and mix well for 2 minutes .
  9. Add coriander and chilli powder. Add blended masala paste. Mix well.
  10. It will take time for the masalas to get sautéed. It will take 4-5 mins.
  11. Then add tamarind water and mix well. Cook this until the tamarind smell is gone. It will take 6-7 mins.
  12. Add jaggery and salt at this stage.
  13. Let it boil for few mins till the raw smell goes.
  14. Add roasted brinjals and wait till it’s cooked well. This is usually 5 minutes. 
  15. Notes & Tips: 
  16. Sesame oil is strongly recommended for best result.

Mutton Masala (Semi- Gravy)

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Soft & succulent lamb/mutton pieces coated with aromatic blend of masalas and spices. Melt in your mouth mutton pieces, cooked in pressure cooker, gives you the whole flavor to a new level. Tastes great with plain rice or Indian bread like roti, paratha or parotta.

If you get good mutton, five whistles will be perfect. 

Mutton masala Video:

https://www.relishthebite.com/wp-admin/upload.php?item=5409

Other mutton recipes: Mutton Biryani, Mutton pepper masala, Mutton Rasam

Serving Size:
3 cups
Time:
40 minutes
Difficulty:
Medium

Ingredients

  • Pressure Cook:
  • Oil – 1 tbsp
  • Spices  like bay leaves, cardamom, cloves – 2
  • Onion – 1.5 cups/, finely chopped (or) Small onion – 10
  • Tomatoes – ½ cup, chopped
  • Ginger – 1 inch, finely chopped
  • Garlic – 4, Finely Chopped
  • Green chilly – 2 
  • Turmeric Powder – ¼ tsp
  • Coriander Powder – 1 tbsp
  • Red chilli powder – 1 tsp
  • Salt – 1.5 tsp
  • Water – 1.5 cups
  • Mutton – 500gms
  • Garnish:
  • Coconut oil/ Ghee – 1 tsp
  • Curry leaves – 7-8
  • Whole Cashews – 10
  • Crushed black pepper powder – 1 tsp
  • Coriander leaves – 1 tbsp, finely chopped

Directions

  1. Pressure cook :
  2. In a pressure cooker, add spices, onions,garlic, ginger, green chilly and salt. Saute well for 3 minutes.
  3. Add tomatoes, turmeric powder, chilli powder, coriander powder and saute well for 2 minutes.
  4. Add the washed mutton pieces and water. Pressure cook for 5 whistles.
  5. Switch it off.
  6. Masala:
  7. Heat ghee/coconut oil in a pan / kadai and roast cashews, curry leaves until crisp and golden. Remove them and set aside. 
  8. In the same pan, add the mutton masala, boil for few minutes until it is semi gravy and add the roasted cashews, curry leaves, pepper powder and coriander leaves.
  9. Adjust salt accordingly.
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