Cabbage Thoran/ Cabbage Stir-Fry with Coconut

“Thoran” is a dry vegetable stir fry made in Kerala cuisine, it can prepared with any fresh vegetables. Thoran is basically finely chopped and cooked with shallots, green chilies, freshly grated coconut and mild spices.

Instead of cabbage you can use other veggies to prepare the dish. you can also check like Beans Stir – Fry / Beans Thoran, Pavakka Thoran / Bitter Gourd Thoran, Vendakka Thoran / Bhindi / Okra Stir – Fry With Coconut , Simple Kerala Style Kovakka Thoran/ Ivy Gourd Stir Fry With Coconut and Spinach Stir –Fry / Spinach Thoran / Keerai Poriyal.

Thoran  is one of the many dishes in the Onam Sadya menu.

This is a very easy and quick stir fry which goes well with rice. I make cabbage thoran as a side dish whenever I make sambar with some steamed rice. And the combo is just delicious.

Cabbage Thoran/ Cabbage Stir-Fry with Coconut

Prep time            : 10 minutes
Cooking time     : 20 minutes
Total time           : 30 minutes

Servings    : 4

Category   : Side dish
Cuisine     : South Indian, Kerala

Nutrition Information:

Calories per serving: 265, Fat: 22.7g, Saturated fat: 19.7g, Trans fat: 0g, Sodium:43mg, Sugars: 8.4g, Protein: 3.6g, Carbohydrates: 16.3g, Fiber: 7.7g


3 Cups Cabbage, finely chopped
3-4 Shallots-Pearl onions, finely chopped
2-3 Slit green chilies
1/3 Cup grated coconut
1/4 Teaspoon turmeric powder
1 Teaspoon mustard seeds
1 Tablespoon coconut oil
2 Dried red chilies
Curry leaves
Salt to taste


  • Finely chop cabbage.
  • Grind grated coconut, shallots, green chilies and turmeric powder to a coarse form in a mixer.


  • Heat oil and splutter mustard seeds, then add dried red chilies and curry leaves.
  • Add in the chopped cabbage and sauté for 4-5 minutes.
  • Now, add in the ground mixture and salt. Sauté well and cook for another 5 minutes covering the lid on a low flame, stirring occasionally.
  • Now, remove the lid and keep sautéing until all water evaporates completely and gets crunchy.

Serve with steamed rice and sambar.

Easy Chicken Curry

Recipe of the week 🙂

This is a wonderful spicy chicken curry which is full of flavor. I made this recipe long back and thought it is one of the easiest recipes and I should post. This is pretty easy to make and tastes really good.

There is no marination needed or grinding any masala. I used Kashmiri chili so it gave a wonderful color and it was less spicy. I make different styles of chicken each time, I usually tend not to make the same recipe again and again. There are so many recipes to try. We have thousands of recipes to try in every cuisine.

This simple chicken curry goes well with plain rice, Jeera Rice, Ghee Rice or even with plain paratha.

So here you go, enjoy!!

Easy Chicken Curry

Prep time           : 10 minutes
Cooking time    : 30 minutes
Total time          : 40 minutes

Servings     : 4

Category    : Main
Cuisine      : Indian

Nutrition Information:

Calories per serving: 334, Fat: 20.3g, Saturated fat: 2.2g, Trans fat: 0g, Sodium:70mg, Sugars: 19.2g, Protein: 27.9g, Carbohydrates: 9.4g, Fiber: 2.4g


500 Gms chicken
1 Tablespoon ginger and garlic paste
2-3 Green chilies
2 Large onions, chopped
2 Medium tomatoes, chopped
1/2 Teaspoon turmeric powder
1 Teaspoon Kashmiri red chili powder
1 Teaspoon garam masala powder
1/2 Teaspoon coriander powder
1/2 Teaspoon cumin powder
1 Teaspoon cumin seeds
2 Bay leaves
2-3 Dried red chilies
4-5 Tablespoons oil
Salt to taste


  • Clean and wash the chicken pieces.
  • Finely chop onions and tomatoes, slit green chilies .


  • In a pot heat oil and add bay leaves, dried red chilies and cumin seeds. Sauté it on medium flame for few seconds.
  • Add ginger- garlic paste, onion, green chilies and salt. Sauté until golden brown.
  • Now, add in the chopped tomatoes, turmeric powder, red chili powder, cumin powder, garam masala powder and coriander powder. Sauté and cook for sometime.
  • When the oil starts to separate , add in the chicken and mix well until they are well coated with gravy.
  • Cover the pan and cook it for 8-10 minutes on low-medium flame, keep stirring in between.
  • Add 1-cup water, and mix well. Cover and cook for 10-15 minutes or until the chicken is tender. ( If you are preparing in pressure cooker then give 5-6 whistles)
  • Switch off the heat and garnish with fresh cilantro.

Enjoy this easy and delicious chicken curry with paratha or any rice item.


Potato Stew

The dish is a Kerala style potato stew made with coconut milk and mild spices.

The recipe is so easy to prepare and yet tastes so delicious, which goes best with appam or even with Instant Wheat Dosa / Godhuma Dosa / Atta Dosa With Onion Chutney, appam. The flavors of the spices and curry leaves blend well with creaminess of coconut milk.

You can prepare the stew with fresh coconut milk; you can also prepare coconut milk at home, and if you have ready coconut milk, then it is easy to prepare the stew :-).

If looking for a recipe made with coconut milk then click here Egg Curry With Coconut Milk Kerala Style / Nadan Mutta Curry.

Potato Stew

Prep time           : 10 minutes
Cooking time    : 20 minutes
Total time          : 30 minutes

Serves        : 4

Category   : Breakfast, Main
Cuisine      : South Indian, Kerala


3 Medium size potatoes (peeled and cubed)
1 Medium onion (thinly sliced)
4-5 Green chilies (slit open lengthwise)
1” to 2” Ginger (finely chopped)
1½ Cup thin coconut milk 2nd extract/ Randaam Paal
½ Cup thick coconut milk/ Onnam Paal
1 Tablespoon crushed black peppercorns
1 Spring curry leaves
2 Tablespoons coconut oil


  • Wash, peel and chop potatoes into medium cubes.
  • Finely chop ginger, slice onion and green chilies.
  • Use ready-made coconut milk or extract coconut milk from 1 medium sized coconut.


  • Pressure cook potatoes for 1 whistle, once the potatoes are cooked, mash some of the potatoes to get thick gravy.
  • Now, in a cooking pot heat a tbsp. of oil and add in the curry leaves, thinly sliced onion, slit green chilies, chopped  ginger and crushed peppercorns. Sauté until the onions gets transparent. (Don’t allow the onions to change color.)
  • Transfer the cooked and mashed potatoes to the mixture and cook for 4-5 minutes.
  • Add thin coconut milk (Randampaal) and let it cook on low heat for 10 minutes.
  • Now add the thick coconut milk (Onnampaal) and bring to boil and reduce the heat to low and cook uncovered till it reaches thick and creamy.
  • Add the curry leaves, drizzle the remaining coconut oil and remove from the fire. Cover and let it rest for 5 minutes, this allows the aroma and the flavor to seep in.


Shahi Paneer

Recipe of the week 🙂

Shahi paneer is one of the popular paneer recipe.

Shahi means royal and as the name itself suggests this is a royal paneer dish. This shahi paneer is prepared with cashew nut, yogurt and tomato that takes it to an exotic level with all the aroma of the spices infused.

I have already shared  Paneer Makhani, Paneer Masala, Tawa Paneer Masala, Matar Paneer, Paneer Tikka – AppetizerAchari Paneer, Paneer Tikka MasalaSpicy Dry Masala Paneer RecipeBaby Corn And Paneer JalfreziPaneer And Baby Corn Stir FryPalak Paneer you can check it in my previous posts.

The dish is served with roti, naan, kulcha or rice. If you want make the shahi paneer with white gravy, then just skip using red chili powder and use green chilies to add the hint of heat or spice.

Shahi Paneer

Prep time             :  10 minutes
Cooking time      :  15 minutes
Total time            :  25 minutes

Servings      : 4

Category    : Main course
Cuisine       : Indian


200 Gms paneer cubes
1 Inch ginger
5-6 Garlic cloves
1 Large tomato, chopped
1 Large onion, chopped
10-12 Cashewnuts
2 Green cardamom pods
1 Inch cinnamon stick
2 Cloves
1/3 Cup yogurt
1/3 Teaspoon turmeric powder
1/2 Teaspoon red chili powder
1/2 Teaspoon garam masala powder
1/3 Teaspoon coriander powder
1/3 Teaspoon cumin powder
2 Tablespoons oil
1 Tablespoon fresh cream
Salt to taste


  • In a bowl take hot water and dip paneer in it and set aside.
  • Heat 1 tbsp. of oil in a pan, add in the onion, ginger, garlic and sauté until soft. Then add in the tomato and cashew nuts and sauté again for few minutes or until mushy.
  • Once done switch off the flame and transfer it to a plate and cool.
  • Blend this mixture without adding any water to a smooth puree or paste.


  • Now, to the same pan heat the remaining oil and add in the whole spices given in the ingredients above. sauté for few seconds on a medium flame.
  • Add in the blended mixture, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder and salt. Mix all together, Cook on a low flame.
  • Bring the flame to low and add yogurt. Cook till it begins to leave the sides of the pan.
  • Pour 1/2 cup water and cook till the gravy thickens or till the oil begins to separate.
  • Add paneer to the mixture and mix well. Simmer and cook for a few minutes.
  • Transfer the shahi paneer to a serving bowl, garnish it with fresh cream.

Enjoy and serve hot.


If you have frozen paneer then place it in warm water for 10 to 15 minutes to make it soft and tender.

Chana Dal Fry

These lentils have a sweet and nutty taste. Chana dal comes from black chickpeas or kala chana. I make variety of recipes with chana dal like Chana Dal, Lauki (Bottle Gourd) Chana Dal Curry and Palak Chana Dal | Spinach Dal. But most of the times I prepare this simple chana dal fry, actually I always forget to click photos of the dish after preparing but today I was fully prepared for it. 🙂

The flavors and taste of the dal fry is North Indian. Chana dal is best served with Jeera Rice, Vegetable Pulao, Masala Rice / Maharashtrian Masala Bhaat or even with Poori And Aloo Recipeand paratha.

Chana Dal Fry

Prep time             : 15 minutes
Cooking time      : 15 minutes
Total time            : 30 minutes

Servings     : 2- 3

Category    : Main
Cuisine       : North Indian


3/4 Cup chana dal
1 Small size tomato
1/2 Cup chopped onion
2 Green chilies slit
1 Tablespoon chopped ginger and garlic
1/4 Teaspoon turmeric powder
1/2 Teaspoon red chili powder
1/2 Teaspoon garam masala powder
1/2 Teaspoon cumin seeds
1 Bay leaf
2-3 Dried red chili
Pinch of asafoetida
1 Tablespoon oil
Salt to taste


  • Rinse the chana dal well in running water and soak the dal in enough water for an hour.
  • Drain the lentils, transfer it to the pressure cooker along with turmeric powder and add 2 cups of water and stir well.
  • On a medium heat pressure cook for 5-6 whistles or till the dal is soften well. Keep them aside.
  • Finely chop tomatoes, onion, ginger and garlic. Slit green chilies.


  • Now, in another pan heat oil and splutter cumin seeds. Add asafoetida, bay leaf and dried red chili.
  • Add ginger, garlic and green chilies. Sauté for few minutes.
  • Add onion and needed salt (adding salt at this time will help the onion to cook faster). Sauté until golden brown.
  • Now, add tomatoes along with dry ingredients. Sauté till the tomatoes get cooked and oil starts to leave the side of the mixture.
  • Pour the cooked chana along with the stock to the masala mixture.
  • Stir and simmer for 6 to 7 minutes more. Garnish with cilantro.

Serve hot!

Lemon Chicken

Recipe of the week 🙂

After Punjabi Dhaba Style Chicken Drumsticks, Butter Chicken / Chicken MakhaniChicken Do Pyaza,  Chicken Fry – Kerala Style, Chicken Fry / Chicken Varattiyathu Kerala Style, Konkani Chicken Recipe, Spicy Chicken Breasts, Tandoori Chicken Recipe – Grilled and Chicken Curry For Beginners it’s time to prepare lemon chicken.

This easy lemon chicken recipes is one of our most popular main dish chicken recipes. This lemon chicken recipe yields tender chicken bites with a dominant flavor of lemon juice and mild spices. Slightly tangy, mildly hot with full of flavors.

It can be served with any rice dishes like Jeera Rice, Vegetable Pulao, Matar Paneer Pulao, Peas Pulao / Matar Pulao, plain rice or even with plain paratha.

Lemon Chicken

Prep time             : 20 minutes
Cooking time      : 30 minutes
Total time            : 50 minutes

Servings       : 4

Category     : Main
Cuisine        : Indian , Punjabi


4-5 Pieces of chicken drumsticks
1 Large onion
1 Medium sized tomato
1 Medium sized potato
5-6 Green chilies
1 Tablespoon chopped ginger – garlic
1 Teaspoon cumin seeds
1/2 Teaspoon turmeric powder
1 Teaspoon red chili powder
1 Teaspoon black pepper powder
1 Teaspoon garam masala powder
1 Teaspoon coriander powder
2 Tablespoons lemon juice
4 Tablespoons oil
1 Tablespoon sugar
1 Cup water
Salt to taste


  • Clean and wash the chicken pieces.
  • Make 2 to 3 deep incisions into the meat.
  • Cut onions into thin slices, slit green chilies, chop tomatoes and finely chop ginger-garlic.


  • In a kadai heat oil, add in the onion and salt. Sauté until translucent.
  • Add tomatoes and potatoes. Sauté again for few minutes or until soft.
  • Once done, grind the mixture to a paste without adding water.
  • Now, in a same kadai heat oil and splutter cumin seeds.
  • Add chopped ginger – garlic, green chilies. Sauté for few minutes and add in the ground mixture. Cook for 2-3 minutes or when oil starts to separate.
  • Its time to add lemon juice and all dry ingredients like turmeric powder, red chili powder, black pepper powder, garam masala powder, coriander powder and sugar. Mix well and cook again for 3-4 minutes.
  • Drop the chicken pieces and mix well until they are well coated with gravy.
  • Add 1-cup water and mix well. Cover and allow it to simmer for 10-15 minutes or until chicken is tender and you will notice that the gravy has a smooth and thick consistency.
  • Garnish with cilantro and serve hot!!



Tomato And Basil Penne

Recipe of the week 🙂

Perfect for when you don’t know what to cook but want something comforting and delicious, fast. I made dinner in under 30 minutes by quickly cooking tomatoes, tossing in basil and spooning over pasta.

I always have tinned tomatoes and pasta in my pantry and it’s a short trip into the grocery shop to pick some fresh basil, so I love that I’m never too far away from eating this dish!

It’s just a comforting meal. Try out the tomato and basil penne pasta and I hope this recipe helps make dinner time a little faster, easier and more enjoyable for you this week! Enjoy!

Tomato And Basil Penne

Prep time             : 10 minutes
Cooking time      : 10 minutes
Total time            : 20 minutes

Servings      : 4

Category     : Pasta
Cuisine        : Italian


200 Gms dry penne pasta
1(15oz.) can tomatoes
A bunch of fresh basil
3 Garlic cloves, minced
1/2 Small white onion, diced
1/4 Cup grated Parmesan cheese
1/2 Teaspoon pepper
1/2 Teaspoon chili flakes
Salt to taste

Tomato And Basil Penne


  • Bring a large pot of water to a boil and cook the penne, according to the packet’s instructions.
  • While waiting for the pasta to cook, dice the onion and mince the garlic.
  • Make the sauce in a separate non-stick saucepan by frying the onion, garlic and salt. Cook until softened, then add the tomatoes. Add half a cup of water. Bring to a boil then reduce to a simmer and cook for about 5 minutes until reduced and thickened.
  • Drain the pasta from the boiling water (reserving a few tablespoons of the liquid) and add the pasta directly into the saucepan along with basil.
  • Sprinkle some grated Parmesan cheese on top and lightly toss until combined.
  • Taste and adjust the salt, chili flakes and pepper as needed. Serve warm.