Category Archives: Soup/Starter

Arrikaddukka/Stuffed mussels


Delicacy of the North Malabar region,this item is most prominent on the road side T shops ,during all times of the day.Most commonly during the RAMDAN months.”Arri” refers to the Rice mixture stuffing,and “kaddukka” refers to mussels in Malayalam.


To make nearly 15 Arrikadukka

  1. 15 mussels Washed and shell cleaned of Rock and other particles-pried open and then lightly run under water.
  2. 1.5 cup rice.
  3. 3/4 cup coconut grating
  4. 3 green chillies
  5. 1/2 ” ginger
  6. 1/2 tsp prinjeeragam
  7. 1/2 tsp coriander seeds
  8. salt to taste.
  9. 1 tsp chilly powder
  10. 3/4 tsp rice powder
  11. salt for coating
  12. oil for frying
  13. 1/4 onion chopped


  1. Prepare mussels as mentioned above(people also do this using precooked mussels ,with a little different taste-since during cooking the juices of the seafood comes out and is lost).
  2. Grind together Rice and coconut into coarse paste with very less water.
  3. Just when about done add,green chillies,ginger,perinjeerakam and coriander seeds and grind for a few secs.
  4. To this add salt and chopped onions and mix well.
  5. Take a handful of the ground mixture and insert into the cavity between the 2 halves of the mussels.Close the 2 halves and remove the excess mixture.
  6. prepare rest of the mussels in similar manner.
  7. Steam it for 15-20mts.
  8. Let it cool,the mussels would have stuck to the mixture and the mixture would be cooked.
  9. Remove the stuffed mussels from its shell.
  10. Make a mixture of chilly powder,salt and rice powder with 1/4 cup water.
  11. Dip the mussels in the chilly water,to coat it evenly.
  12. Shallow fry it on a girdle with little oil,till the mussels are fried.
  13. Arrikadukka is ready to serve.
Leave a comment

Posted by on November 21, 2012 in Kerala, Seafood, Snacks, Soup/Starter


Tandoori Drumettes

An easy one..Buy drummettes,skin then Marinate in the following ingredients.

  1. 1 tsp Ginger paste
  2. 1 tsp Garlic paste.
  3. 1 tsp Chilly powder
  4. 1tbsp Shaan Tandoori powder
  5. 1 tbsp Curd
  6. 1 tbsp oil
  7. Salt to taste.
  8. 1 tsp Lemon juice.

Mix the above ingredients,and marinate the drumettes in it for 1-2hrs ,refrigerate it.

When its time,Pre heat the oven to 380 F.When ready on a baking pan,place aluminium foil ,dribbleoil.

Place the pieces,and cook for 20 mts(dont throw away the remaining masala).Turn over every 5-6mts and baste with remaining masala and little oil.

It would be cooked in 20mts,if not keep for some more time(I used a fork to check if the it is cooked till its bone).

Then turn off the oven,and switch on the broil to high.Fry each side for about 1mt or so.

Use the Foil that was used for cooking to make the holding end(foil wrap)

Serve with onion/tomato etc.

Leave a comment

Posted by on June 16, 2012 in Soup/Starter


Chicken Drums of Heaven

One of the common starters in most indo-chinese restaurants are the chicken lollipo/Drums of heaven based on how well the chicken is coated and contains oil aka deep fried.Mostly made from chicken wings and hardly from chicken legs,they are the calles the drums of heaven too.


  1. 7  chicken drumettes
  2. 1 tsp garlic paste
  3. 1 tsp ginger paste
  4. 1 tsp Balsamic vinegar
  5. 1 tsp tomato ketchup
  6. 4tbsp all purpose flour
  7. Salt
  8. 2 tsp Paprika
  9. 1/4tsp turmeric
  10. 3-4 tbsp of coriander/cilantro leaves finely chopped
  11. 5-6 Curry leaves finely chopped
  12. 2tbsp water.


  1. Remove the skin of the drummettes and clean up the bone at the thind end by releiivng the flesh attached to it to accumulate at the head of the drummete.Prepare all of the drummete like  this.
  2. then mix all the ingredients in a bowl to make a thick paste.If you like the crunchy thicker coat use an egg instead of  water to do the mixing so as to provide the binding.
  3. In a pan add enough oil so as to just above reach the chicken half way through when placed horizontally .
  4. Heat this pan on medium high  and when it is hot enough,place the drummetes in oil(Basically this is deep fried but I do not like too much oil so I go for something between deep and shallow frying).
  5. Control ur frying heat so as to not burn up the coating,I do this by reducing the flame to low medium so as to give chicken enough time to cook without burning.
  6. Occasionally turn over so as to uniformly fry the chicken.
  7. Remove on to paper napkin.
  8. Serve with onion slices mixed with vinegar.

Like this on Facebook

1 Comment

Posted by on December 10, 2011 in Chicken, Soup/Starter


Quick Stuffed Mushroom


Quick and easy mushroom starter.Recipe is so simple that I do not feel appropriate to even mention the measurements.

I used about 8 Buttom mushrooms (they were a little large compared to their regular size),washed and skinned the mushroom.Separated the stalk and scrapped the gills.Chopped the Stalk.and fried it with 1/4 onion finely chopped ,1/2 a garlic finely chopped little salt and pepper powder.After they were fried for 10mts,take it off the stove.Add 3 tsp of grated parmesan cheese,mix well and fill into the mushroom cups.Sprinkle little cheese on top.

Pre heat oven at 350,place the mushroom on greased baking tray and cook in the oven for 20mts.Then broil for 1-2mts.

Serve warm.


Leave a comment

Posted by on November 2, 2011 in Soup/Starter, Vegetarian


Minestrone soup

On a particular afternoon I started off with this idea of making mixed bean salad,which was my first ever effort to make that and wat I ended up was with a bowl of mixed beans cooked but too much to make salad out of .Taking some for my salad I saved the rest in my refrigerator thinking of how I could entice my kid into eating mixed bean since  she had rejected the healthy food.Though I was thinking of Minestrone soup from the moment i had seen the over sized cooked beans ,I was not too sure my kiddo will accept it in soup form since she had done the same at many different Olive gardens,where she drinks the liquid but rejects the solids.

Today being a sunday,we got back from all our outings very late and  I did not have the patience for cooking a whole dinner,so I decided it was time I used up the cooked bean which was safe in my refrigerator.Now I know I have been saying this too many times,but even I was suprised at how tasty this soup was and my daughter (the examiner of all my food) eating/drinking 2 bowls of the same is a testament of the success of the same.

I followed the recipe mentioned here

and since I was using everything fresh from scratch except  for the pasta ofcourse and due to the reduced quantity I have tailored it to my need as mentioned below.Though i was going for the Olive Garden taste I did not use the wine as mentioned in the recipe.

Ingredients:makes upto 3 large bowls

  1. 1 Small white onion-Chopped
  2. 5 Campri tomatoes.
  3. 1/2 celery sticks chopped
  4. 1/4 zucchini chopped
  5. 1 garlic pod minced
  6. 2 bowls of cooked mixed beans with its liquid(the bean and liquid put together was 2 bowls).-I have used red kidey,white ,pinto,black,soy & garbanzo.
  7. 1/3 large carrot shredded
  8. 2 tbsp olive oil
  9. 1/2 tsp  oregano
  10. little pepper powder
  11. 1 /4 tsp  dry thyme
  12. 1 /4 tsp  dry basil
  13. 1/4 cup spinach
  14. 1/4 cooked pasta(I used macaroni pasta)
  15. 3 cups water.
  16. Salt to taste.
  1. In a microwavable dish,place the tomato and cook for 20mts.Let it cool down,mash it and discard the slippery skin (alternative use diced canned tomato)-retain the water, along with cooked bean water as well and use  instead of the veg broth ,expected of the original recipe
  2. In a soup pot,heat olive oil and fry onion,zucchini,celery,garlic and green beans for about 5-8mts on medium flame till onion is transparent.
  3. To this add the carrot,tomato,beans,thyme,oregano,basil and water and bring to a boil
  4. Let is simmer and cook for 15 mts.
  5. Meanwhile in another pot cook the paste 3/4 way ,drain  and add to the soup pot along with spinach
  6. Mix well ,add salt and cook for another 10mts.
  7. Serve hot!
Leave a comment

Posted by on October 23, 2011 in Soup/Starter


101st post-Sweet Corn Chicken Soup


This is my 101st post since I started writing the blog and I am happy that I am doing this with something which is close to my heart.It is evident from some of my posts that I love eating chinese food,but it is also true that not a single instance of visit to Chinese restaurant back home would begin without having a bowl of Sweet Corn Chicken Soup.There have been days when we would go to a restaurant just to drink the soup,nothing else or order a take home with many other stuff because the manager would not give us just the soup for a home delivery That is the height of our obsession for the Indo-chinese Sweet Corn Chicken Soup.Yes,its like a comfort food to all of us at my home.”Chicken soup for the Homesick Soul” 😉

My mom used to make this at home using the cream of corn until Knor came out with their ready to make Soup powder.Nonetheless,there is no replacement for sitting in the ambiance of a Chinese restaurant on a rainy night and drinking a Hot Bowl of Sweet corn Chicken soup.

Today,when I checked in my refrigerator I found 3 Corn cobs which have been doubtfully lying at the bottom without rotting,there were also a few pieces of Chicken lying in the refrigerator,so I decided to put together  Sweet Corn chicken soup.Since I did not have Cream of corn at home,I was thinking how I can duplicate it with the corn I have at home and started cooking the corn kernels I had removed.Cooking took a lot of time,when I ran out of patience I just pressure cooked it and whipped it up in the blender.Viola ! there was cream of corn :).

My measurements are for 2 big bowls of nice thick Sweet Corn chicken soup ,which you can rearrange in terms of water measurement to get a greater number but a less thicker soup.

What you need:

  1. 4-5 pieces of chicken preferably with Bone(this gives a richer taste to stock)
  2. 1/4 onion chopped
  3. 1 1/2 Corn cob-Kernels(or cream style canned corn)
  4. Salt to taste
  5. Water


  1. Cook chicken and onion,with salt and 2 cups of water on medium heatm till the chicken is completely cooked(add water appropriately so there is enough stock).
  2. Remove the Onion and chicken -and keep the stock.
  3. Chop the Chicken into bits and pieces .Discard the onions.
  4. Pressure  cook corn for 10mts or upto 5 whistles with 3-4 ups of water.
  5. Set aside 1/4 the kernels to be added separately to soup.
  6. Remove the rest of the  corn kernels along with water into the blender and whip it completely.
  7. Strain it(I dint do this since I dint have one,but I would strongly suggest this to avoid the grainy consistency of the soup).
  8. Add the cream of corn to chicken stock and bring to a boil
  9. Adjust the salt and add the chicken pieces and cooked corn kernels.Bring to a boil.
  10. At this stage it will be little thicker than water,if it is still like water you can add about 1tsp all purpose flour mixed with water.
  11. In a bowl,whisk an egg with fork.
  12. When the soup is boiling,take it off the flame(this is very important:DO NOT KEEP IT ON THE STOVE) and start pouring the egg slowly whilst moving the ladle slowly and consistently.
  13. The heat of the soup should be enough to make the egg cook into thin strands (PS:do not move the ladle fast ,if you do the egg strands will break and dont move it too slow cos eggs will form lumps).
  14. Serve hot with Vinegar-Soy-chopped Green chilly sauce(1 tbsp dark soy,3 tbsp Vinegar and chopped Green chilies mix-this is to be added on top of the soup while serving and adjusted for taste)
Leave a comment

Posted by on June 2, 2011 in Indo Chinese, Soup/Starter


Tomato Soup

On a chilly rainy evening,when one is bound by nature to cuddle up at home;its seems like a great idea to hit back with a nice book and a hot bowl of soup.

Most people have their signature Tomato soup and this is mine.It is not always a clear tomato soup for me,not always made of only Tomatoes,the decision is mostly based on the cost of tomatoes in market during that time of year and how much of vegetables my family has eaten that week,therefore I add in carrots/beets/potato etc in moderation eg 2 carrots,1/2 a beet  or 1 potatoe etc.

This Soup recipe is for basically 4-5 Large bowl of Tomato Soup.

What you need:

  1. 4-5 Large Ripe Roma Tomatoes.
  2. 1/2 Medium onion
  3. 3-4 cloves
  4. 2 pods of garlic
  5. 2 Bayleaves
  6. 1 cinnamon sticks
  7. 1/2 a cup milk
  8. Salt to taste
  9. 2tbsp Sugar
  10. 1/2 tsp pepper powder.

How to:

  1. Cut each Tomato into 6-8 pieces
  2. Pressure cook this with the spices,garlic and onion with adequate amount of water for 4-5 whistles on medium heat.
  3. Alternately one can cook this in microwave for 25-30mts on high.
  4. Let it cool down and whisk it in the mixer and pass it through the strainer,throw away that which does not get through the strainer.
  5. Bring to a boil ,the liquid portion in a soup pot .
  6. Bring down the heat to low,add the salt,sugar,milk and mix.
  7. Bring to medium heat let it boil ,add Pepper powder and mix well and switch off.
  8. Serve hot with a blob of butter and some croutons.
Leave a comment

Posted by on April 20, 2011 in Soup/Starter

%d bloggers like this: