Welcome to the world of simple and easy recipes...

We, the ‘aakrantham crew’ extend our special greetings to the beginners in cooking, the novice Bachelors, suffering husbands for being the guinea pig of wife’s culinary experimentations and the most sophisticated cooking experts who, out of their intricate and above-average try-outs have forgotten their beginning point in cooking. Yes! Our aim is to show the simplified paths of cooking, to depict the formulae for day-to-day needs to kill the hunger, to help out someone who is completely new to kitchen and those whose breaths stop hearing the name of dishes with words like ‘forelle’, ‘pecam’, ‘oreo’, ‘agua’ e.t.c in it.

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Wednesday, 7 December 2011

Onion Chutney ( ഉള്ളി ചമ്മന്തി )

Teena chechi who is one of the fans of ‘aakrantham’ and my Face book friend, once asked me for my recipe of ഉള്ളി ചമ്മന്തി ( Onion Chutney ) just to know if it’s different from what she used to make.

To be frank, it was something which I’ve never tried but tasted. I remembered that special taste of onion chutney with ‘kallu dosa ( കല്ലു ദോശ )’ which Rekha used to bring to college specially wrapped in ‘vazhayila (വാഴയില) / Plantain Leaf ’. The thoughtof that chutney itself was mouthwatering. Rushed to send her an e-mail requesting for that recipe and within minutes she sent a reply with her method of making ഉള്ളി ചമ്മന്തി ( Onion Chutney ).

I forwarded the same e-mail to Teena chechi  and she made it. My special thanks to Teena chechi for these yummy pictures and to Rekha for the delicious recipe.

Shallots – big sized- 3-4 no’s
Tomato -2 (cut into small pieces)
Curry leaves – 1 stem
Oil – 3 tea sp
Mustard seeds – 1 tea sp
Chilli powder – (optional) – 1 tea sp

How to:
1.       Grind the peeled shallots.
2.       Add oil in pan and while heated, add the mustard seeds and leave it to spatter. Add tomato** to the pan and sauté until it’s half cooked. Add onion paste to this and then curry leaves.

3.       Add salt and chilli powder if needed and stir till cooked.

** Tomatoes can even be grinded with the onion.

Tuesday, 6 December 2011

Tender Coconut Pudding

As a continuation to the request which I mentioned in my Vanilla Pudding and Pineapple Custard recipe, here is the next dessert recipe and one of the easiest and most delicious puddings.

Tender coconut – 1 (with coconut water and inside scrapings)
Sugar – 200 g
China grass – 5 g

How to:
1.       Pour tender coconut water into a vessel and add sugar to it and mix well. Boil china grass in a separate vessel with a ¼ cup of water and mix this well to coconut water mixture.
2.       Cut the inside coconut scrapings into longer pieces avoiding all the non-white parts and put these into the above coconut water mixture and pour these to an open glass bowl and keep to cool down.  On cooling down keep the bowl in refrigerator to cool.

If a colorful coconut pudding is needed, before pouring the coconut mixture into the bowl, another layer of color full mix can be added into the bowl. This can be made with Orange/Mango/Carrot or any other mix as per availability. I’m adding an example with carrot here.

For color (optional):
Carrot – 100 g
Milk – ½ ltr
Sugar – 100 g
Vanilla Essence – ½ tea sp

How to:
1.       Peel of carrot skin and cut it into medium pieces and boil in steam either in puttu kudam or in pressure cooker.
2.       Mix the cooked carrot, milk, vanilla essence and sugar in a blender.
3.       Pour this mixture as first layer in the bowl and on top of it add the coconut mixture and keep for cooling.

Monday, 5 December 2011

Chicken Noodle Balls

I’ve got an invite from one of my Tamilian friends for Eid (Bakrid) day lunch. But as I’ve already committed to Aneesh that I’ll be at his home for lunch I could not go there. I made it up by going for an evening tea at their home. There were so many delicious snacks made by his wife. Chicken noodle ball was one amongst those, the taste of which still lingers to my tongue. I took the recipe from her and tried it by myself. Here I’m posting for you.


Boneless chicken – 200g
Noodles – 2 small packets
Ginger garlic paste – 2 teaspoon
Pepper powder – 1 teaspoon
Salt – to taste
Grated cheese – 50 g
Egg white – 3 eggs or Maida - 3 Tb spoon
Bread crumbs – (quantity enough to cover the balls)
Oil – for frying

How to:

1.       Boil chicken with ginger garlic paste, pepper powder and salt in a cup of water until chicken is properly cooked and the taste is fully absorbed by chicken. Mince the chicken pieces to smaller pieces by hand.
2.       Cook the noodles in a separate vessel, but with 2 cups of extra water. Make sure that the noodle does not stick to the bottom of the vessel and cook till all the water contents are evaporated. Mix this Noodle well by pressing it with hand. Make sure that it’s not made to a fine paste.
3.       To the noodle mix in step 2, add the minced chicken as in step 1 and mix both well with hand.
4.       Take small parts of the above mixture in hand and press it. In the centre, put few grains of grated cheese and make it to a ball. Finish off the mixture by making such small balls.
5.       Roll the balls lightly in egg white so that a thin outer layer is made and roll in the bread crumbs so as to cover the roll with it.
(Mix maida with a half cup water to make a thin paste.  This can be used instead of egg white.)
6.       In a non-stick pan, pour enough oil to deep fry the balls.

The fried chicken noodle balls can be served with tomato ketchup or mayonnaise. The cheese at the centre of the ball will be melted on deep frying and will give a delightful taste.
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