Friday, January 8, 2016

Puli Inji

Puli Inji is a sweet and sour traditional kerala pickle usually served in Kerala sadhya (feasts). Let’s have a look on this delicious recipe…..


Ginger finely chopped – ¼ cup
Green chillies finely chopped – 8 to 10
Tamarind – a lemon sized ball
Jaggery – a lemon sized ball
Turmeric powder – ¼ tsp
Salt as per taste
Gingely Oil/Nalla Ennai – 3 tbsp
Mustard Seeds – 1 tsp
Curry Leaves – a sprig
Red chillies - 1

  1. Soak the tamarind in a cup of warm water for 20-30 minutes. Squeeze and extract the juice and keep aside.
  2. In a heavy bottomed pan add tamarind extract, finely chopped ginger, finely chopped green chillies, turmeric powder and salt. Let this mixture boil for 5-7 minutes on medium flame or till the raw taste from the tamarind leaves. 
  3. Now add the jaggery and allow to boil for another 5 minutes.
  4. In another small pan heat oil, temper with mustards. Once it crackles add the curry leaves and red chillies. Add this to the tamarind mixture and boil in medium heat till the consistency becomes thich and saucy.
  5. Remove from heat and let it cool. Enjoy with rice !

  1. Puli Inji can be refrigerated and used as pickles.
  2. You can substitute Mango ginger for ginger in the same recipe for a more delicious pickle.

Tuesday, January 5, 2016

Dates and Nut roll / Khajoor Katri / Dates Burfi / Khajur Roll / Khajoor Pak

It's been a long time since I have effectively blogged. Life was really busy....... I so much missed blogging and sharing with all of you the dishes from my kitchen. Now that I am back, will make sure we explore a more wonderful journey of delicious dishes. To start with, I would like to share the recipe of a simple but exotic sweet Dates and Nut roll. Dates are believed to have originated around Iraq and have been cultivated since ancient times, possibly as early as times, possibly as early as 4000 BC. Dates are rich in several vitamins, minerals and fiber too. These delicious fruits contain oil, calcium, sulfur, iron, potassium, phosphorous, manganese, copper and magnesium which are all beneficial for health.


Seedless Dates chopped (Khajoor) – 3/4 cup
Dry Figs chopped (Anjeer) – 1/4 cup
Cashew Nuts chopped (Kaju) – 1/4 cup
Almonds chopped (Badam) – 1/4 cup
Ghee- 1 tbsp
Pistachios chopped -  2 tbsp (optional)
Condensed milk - 1 tbsp (optional)
Poppy Seeds - 2 tbsp (optional)
  1. In a medium saucepan, heat ghee and then add the chopped Dates and stir for 5 minutes.
  2. Then add in the Figs and incorporate into the Dates mixture and cook for 5 minutes.
  3. Now add the Almonds, Cashew Nuts, and Walnuts and mix well keeping the heat to the lowest possible setting and continuously mixing the dry fruits till they are well incorporated.
  4. Switch off the stove after couple minutes.
  5. Allow the mixture to cool till warm. Divide into two parts, rub little ghee to your palm and shape to cylindrical rolls. while pressing it firmly. 
  6. Spread poppy seeds/ Pistachios in a plate and roll the sweet rolls; so that the rolls get coated with poppy seeds (optional).
  7. Then roll the mixture tightly in an aluminum foil or plastic wrap and secure both ends firmly.
  8. Refrigerate this for 1-2 hours and then cut them into ½ inch pieces with a knife dipped in ghee or hot water.
  9. Store them in air tight containers.
  10. Dates roll stays fresh for almost 3 weeks in room temperature. 
    Dates Roll
  1. If you find dates and nuts mixture a bit dry you can add a spoon of condensed milk and mix everything together.
  2. Blend the Dates and Figs to make into finer pieces. 
  3. For coating, you can also use you can use dry coconut scrapes.
  4. Instead of making rolls you can shape them as balls or flatten and cut like burfi.