Roopa's O.K Kitchen

Directions Website Contact the restaurant

Roopa's O.K Kitchen My dishes are quick, simple & once you try it, you will find it tasty too. Try it and let me know.

14/09/2026

Happy Ganesh Chaturthi!





02/09/2026

Under 2 mins | Panchamrit / Charanamrit — പഞ്ചാമൃതം | No Gas Required | Shri Krishna Jayanthi Spl

A simple no-cook traditional offering made by combining five ingredients: yogurt, milk, honey, ghee and tulsi.

Ingredients

Fresh yogurt (curd) – 1 cup
Milk – 1 tbsp
Honey – 1 tbsp (or sugar, if preferred)
Ghee – 1 tsp
Tulsi (holy basil) leaves – a few
Chopped dry fruits – a small handful, optional

Steps

1. Add the fresh yogurt to a clean bowl.
2. Add the milk, honey and ghee.
3. Whisk everything together gently until smooth and well combined.
4. Add a few fresh tulsi leaves.
5. If desired, add a small handful of finely chopped dry fruits.
6. Give it one final gentle mix.

26/08/2026

Mysore Pak Payasam | മൈസൂർപാക് പായസം | Mysore Pak Kheer

Ingredients
1 litre full-fat milk
2 tbsp raw rice
2–3 pieces Mysore Pak, crumbled
1 tbsp ghee
1 tbsp raisins — optional

Steps
Wash the rice and add it to the milk.
Pressure cook until the rice is completely soft.
Transfer to a thick-bottomed pan and simmer until the milk becomes thick and creamy.
Add the crumbled Mysore Pak and gently stir until it melts into the milk.
Simmer for a few minutes until the kheer becomes rich and slightly thick.
If using, lightly fry the raisins in a little ghee and add them at the end.
Serve warm or chilled.

25/08/2026

Uthradom Special | കെലെവെലെ — മസാല ചേർത്ത് വറുത്ത പഴം | Kelewele

Ingredients

Main

2 ripe plantains
Oil, for deep frying

Spice marinade

1–2 tbsp fresh ginger, grated
2 garlic cloves, grated/minced
½–1 tsp black pepper, freshly ground
½ tsp chilli powder or cayenne — adjust to taste
½ tsp salt
½ tsp paprika
1–2 tbsp water, just enough to make a paste

Steps
Peel the plantains and cut them into bite-sized cubes or diagonal pieces.
In a bowl, combine ginger, garlic, black pepper, chilli powder, paprika and salt.
Add a little water and mix into a thick spice paste.
Add the plantain pieces and gently toss until every piece is coated.
Let them marinate for about 10–15 minutes.
Heat enough oil in a deep pan for frying. It should be hot but not smoking.
Carefully add the plantain pieces in batches, making sure not to overcrowd the pan.
Fry until deep golden brown and slightly crisp outside, turning occasionally.
Remove and drain on a paper towel or rack.
Serve hot.

24/08/2026

🍚 നെയ്യ് തേങ്ങ റൈസ് പേൾസ് | Ghee Coconut Rice Pearls

Ingredients
Raw rice / small-grain rice – 1 cup
Fresh grated coconut – ½ cup
Ghee – 1–2 tbsp
Salt – a small pinch
Water – as needed to cook the rice
Cumin seeds – ½ tsp
Green chillies – 1–2, finely chopped
Curry leaves – a few
Mustard seeds – ½ tsp

Method
Wash the rice well and cook it until soft and tender.
Allow the cooked rice to cool slightly so it can be handled.
Add the fresh grated coconut and a small pinch of salt to the rice.
Mix gently until the coconut is evenly distributed.
Take small portions of the rice mixture and shape them into small, round pearl-like balls using your hands.
Heat ghee in a pan.
Add the mustard seeds and let them crackle.
Add cumin seeds, chopped green chillies and curry leaves. Sauté briefly in the ghee.
Gently add the rice pearls and toss them carefully so they are lightly coated with the fragrant ghee and tempering.
Cook for a short time until the pearls are lightly glossy and aromatic.
Remove from the heat and serve.

23/08/2026

Cucumber Coconut Ribbon Salad | 🥒 കുക്കുമ്പർ കോക്കനട്ട് റിബൺ സലാഡ്

Ingredients
1 fresh cucumber
½ cup freshly grated coconut
1–2 green chillies, thinly sliced
1 tsp coconut oil
½ tsp mustard seeds
5–6 curry leaves
Salt, to taste

Steps
Wash the cucumber well and use a vegetable peeler to shave it lengthwise into thin ribbons.
Arrange the cucumber ribbons on a banana leaf.
Sprinkle the freshly grated coconut over the cucumber.
Add the thinly sliced green chillies.
Heat 1 tsp coconut oil in a small pan.
Add the mustard seeds and let them crackle.
Add the curry leaves and quickly temper them in the hot oil.
Pour the hot tempering over the cucumber, coconut and green chillies.
Gently mix or leave as arranged on the banana leaf.

Cucumber Coconut Ribbon Salad is ready.

22/08/2026

🌽 ചോളം തേങ്ങ തോരൻ | Corn Coconut Thoran

Ingredients
Fresh corn kernels – 2 cups
Fresh grated coconut – ½–¾ cup
Green chillies – 2, finely sliced
Shallots – 3–4, finely sliced
Coconut oil – 1–2 tbsp
Mustard seeds – ½ tsp
Turmeric powder – ¼ tsp
Salt – to taste
Curry leaves – 1 sprig

Method
Remove the corn kernels from the cob and keep them ready.
Heat coconut oil in a kadai.
Add the mustard seeds and let them crackle.
Add the sliced shallots, green chillies and curry leaves. Sauté briefly.
Add the corn kernels, turmeric and salt. Mix well.
Cover and cook until the corn is tender but still slightly firm, stirring occasionally.
Add the fresh grated coconut and mix thoroughly.
Cook for another 1–2 minutes so the coconut combines with the corn while remaining fresh and fluffy.
Remove from the heat and serve.

20/08/2026

എളുപ്പത്തിൽ ഒരു ബീറ്റ്റൂട്ട് പച്ചടി | Easy Beetroot Pachadi

Ingredients
Beetroot – 1 medium
Coconut oil – 1–2 tbsp
Mustard seeds – ½ tsp
Fresh grated coconut – ½ cup
Curd – ½–¾ cup, whisked
Green chillies – 2, sliced
Salt – to taste
For the final tempering
Coconut oil – 1 tsp
Mustard seeds – ½ tsp
Green chillies – 1–2, sliced

Steps
Wash the beetroot thoroughly and clean/peel it.
Cut the beetroot into thin, small slices.
Heat coconut oil in a kadai.
Add the sliced beetroot and sauté it.
Add the mustard seeds and allow them to crackle.
Add the grated coconut and mix well with the beetroot.
Cook until the beetroot becomes soft and fully cooked, while retaining its deep pink colour.
Lower the heat and add the whisked curd. Mix gently so the curd combines evenly with the beetroot.
Cook only briefly after adding the curd. Do not boil vigorously, as the curd can split.
Prepare the final tempering with coconut oil, mustard seeds and sliced green chillies.
Pour the tempering over the pachadi and gently mix.
Serve as a thick, creamy Beetroot Pachadi directly on the banana leaf.

19/08/2026

നേന്ത്രൻ തൊലി | Nendran Tholi

Ingredients
Nendran banana peels – from 2 Nendran bananas
Fresh grated coconut – ½ cup
Dried red chillies – 2, broken into pieces
Coconut oil – 1–2 tbsp
Mustard seeds – ½ tsp
Turmeric powder – ¼ tsp
Salt – to taste
Curry leaves – a few
Water – a small amount, only if needed while cooking the peel

Method
Wash the Nendran bananas well and remove the peels, keeping the banana flesh separate.
Scrape off any excess inner white portion from the peel.
Cut the peel into small, thin strips.
Heat coconut oil in a kadai.
Add the mustard seeds and allow them to crackle.
Add the 2 broken dried red chillies and curry leaves. Sauté briefly until fragrant.
Add the sliced Nendran peel, turmeric and salt. Mix well.
Cook over medium heat, stirring regularly, until the peel becomes soft and gradually starts to shrink and darken.
Continue cooking until the peel becomes dry and well roasted, with small browned edges.
Add the fresh grated coconut and mix thoroughly. Cook briefly until the coconut is lightly toasted and coats the peel.
Remove from the heat and serve.

18/08/2026

ചുട്ട പൈനാപ്പിൾ | Charred Pineapple

Ingredients
Fresh pineapple – cut into medium bite-sized pieces
Green chillies – sliced
Coconut oil – for cooking
Jaggery – for the sweet caramelized coating
Salt – a small amount
For the final garnish
Curry leaves – used only at the final stage

Method
Peel the pineapple and cut it into medium-sized bite-sized pieces.
Heat a kadai over medium-high heat and add a little coconut oil.
Add the pineapple pieces and allow them to cook and char naturally, turning them so different sides develop a deep golden-brown, slightly blackened edge.
Add the sliced green chillies and toss together with the pineapple.
Add jaggery and a small pinch of salt. Toss well so the jaggery melts and lightly coats the pineapple.
Continue cooking until the pineapple develops a glossy caramelized coating with visible charred edges.
At the very end, add the curry leaves and toss briefly. The curry leaves are a finishing element and should remain visibly fresh/fried in the final dish.
Remove from the heat and serve.

Address

DD Silverstone Apartments
Kochi
682023

Website

Alerts

Be the first to know and let us send you an email when Roopa's O.K Kitchen posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Restaurant

Send a message to Roopa's O.K Kitchen:

Shortcuts

Share