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Murg Musallam

After a couple of futile attempts at making a fabulous Murg Musallam, I had almost given up the idea of attempting again. The other day I had bought a whole chicken. While scouring through recipes, …

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Zafrani Pulao/ Kesar Pulao/ Saffron Rice

Zafrani Pulao, as the name suggests has saffron as a key ingredient. The saffron strands imparts colour and it’s unique flavour to the rice dish. The addition of the roasted dry fruits brings more richness …

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Jack Fruit Wine/ Chakkappazham Wine

This time while returning from our Kerala trip, my MIL sent almost 2 kgs of jack fruit. With J, leaving for Delhi the next day, I felt that we won’t be able to finish off …

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Punjabi Chole/Chana- Version 2

When it comes to Chole preparations, my all-time favourite is the Pindi Chole. However, this time, I thought of trying a new preparation. A Punjabi Chole recipe from Sailu’s food has been on my to-do …

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Eggless White Chocolate Mango Mousse

As a blogger, whenever I see some ingredient, the first thought that comes to my mind is “What new dish can be made with this?” When a friend of mine recently gifted me some Alphonso …

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Kumbilappam/ Chakkayappam (Jack fruit Dumplings)

  Chakkayappam is commonly made snack, at most homes in Kerala during the Jackfruit season. These are dumplings made out of jackfruit puree, jaggery, coconut and rice. The mixture is wrapped with Indian Bay leaves(Cinnamomum …

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Upma

J never really liked Upma. Over these years, the only time I saw him devouring Upma, was during our trip to Kothagiri. We were staying at J’s company guest house. The in-house cook Raju, made …

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Homemade Taco Shells

Making Taco shells at home was always a challenge for me. More so, because the key ingredient ‘Masa Harina’ is not easily available. The closest I could get is the Maize flour, but working with was …

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Aam Panna (Raw Mango Drink)

Summer is here. A cool refreshing drink is what we yearn for, during this season. D’s request for refreshing drink always keep me on my toes. With the easy availability of mangoes, I prefer to make …

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Andhra Gun Powder/ Kandi Podi

It was during our stay in Secunderabad that I was introduced to Andhra Gun Powder. I was a bit amused hearing the name and was expecting it to be really hot. Surprisingly, it wasn’t. Rice …

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Gulkand/ Gulqand (Rose petal Preserve)

Gulkand is a preserve made with Rose petals. It has cooling properties and also aids in digestion. The process of making Gulkand is very easy. Ideally Damask Rose (Rosa Damascena) or Provence Rose (Rosa Centifolia) …

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Appam/Vellayappam/Paalappam using Rice Powder

Appam/Hopper is a type of pancake, which is traditionally served with Stew. Any Christian function that I attended as child, always had Appam and stew in it’s menu. That hasn’t changed in all these years. …

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Ethakka/Kaaya/Vazhakka Mezhukkupuratti (Stir fried Raw Banana)

The literal translation of the word ‘mezhukkupuratti’ would be ‘oil-coated’. In other words, Stir fry. Ethakka/Kaaya/Vazhakka Mezhupuratti can be made with two types of raw banana. One is the Nendran variety and the other one …

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Coconut Chutney

Any person who loves his/her Idlis, Dosas and Vadas could not possibly eat it without the chutney. The varieties of chutney that can be served with Idli/Dosa/Vada is endless. You can find a few of …

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Aloo Bhaji

Whenever I hear “Aloo Bhaji”, the first thing that comes to my mind is Masala Dosa. As a child, I used to love having Masala Dosa from our favourite restaurant. The crispy Dosas with the …

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Grilled Chicken with Basil Dressing

J was away on official trip for the last few days. Whenever he’s away, the food he craves for is the Rice, Pineapple Pulissery, Payar Ularthiyathu and Fish fry combination. This combination happens to be …

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Homemade Dulce de Leche (Pressure Cooker Method)

Dulce de Leche, pronounced as dool-se-dee-Leh-che, literally means milk jam. This is a thick sauce which tastes similar to caramel. There are a lot of ways to prepare Dulce de Leche, however, I prefer the …

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Coriander Mint Coconut Chutney

For a South Indian, Chutney is a ‘must-have’ accompaniment for Idli or Dosa. There are a lot of varieties of Chutneys. Coriander Mint Coconut Chutney is the one I prepare often at home. It was …

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Punjabi Chole/Chana- Version 2

When it comes to Chole preparations, my all-time favourite is the Pindi Chole. However, this time, I thought of trying a new preparation. A Punjabi Chole recipe from Sailu’s food has been on my to-do …

View Full  

Ethakka/Kaaya/Vazhakka Mezhukkupuratti (Stir fried Raw Banana)

The literal translation of the word ‘mezhukkupuratti’ would be ‘oil-coated’. In other words, Stir fry. Ethakka/Kaaya/Vazhakka Mezhupuratti can be made with two types of raw banana. One is the Nendran variety and the other one …

View Full  

Coconut Chutney

Any person who loves his/her Idlis, Dosas and Vadas could not possibly eat it without the chutney. The varieties of chutney that can be served with Idli/Dosa/Vada is endless. You can find a few of …

View Full  

Aloo Bhaji

Whenever I hear “Aloo Bhaji”, the first thing that comes to my mind is Masala Dosa. As a child, I used to love having Masala Dosa from our favourite restaurant. The crispy Dosas with the …

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Bhatura/Bhatoora/Batura

I Love the Chole- Bhatura combination, whereas it’s just the opposite for J. Hence I always prepare it when he’s away, travelling 🙂 The combination of Bhatura with Pindi Chole, sprinkled with chopped onions is my all-time favourite…yummmmm..I’m already drooling. I have always been following the recipe from my favourite cook book by Jiggs Kalra. Though the dough can be prepared well in advance, it’s better to fry the Bhatura just before serving.

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Kadalapparippu Boli/ Poli

Boli is a sweet snack common in South India. While it is known as Boli in Kerala, it is also called Poli, Holige, Obbattu etc in various states of South India. Though I love Boli, I prepare them very rarely as my boys aren’t particularly fond of it. Last month, a journalist friend of ours contacted me to contribute a few recipes for the Ganesha Festival special edition of Just For Women (JFW) magazine. Boli was one of the dishes she wanted. You can find the article here. I follow the recipe by Mrs K.M Mathew.

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Varutharacha Sambar

Sambar can be prepared in lot many ways. I usually prepare the Sambar without coconut. Ever since J returned from Kerala the last month, he couldn’t stop talking about this amazing Sambar he had, at a hotel. On enquiring, he was told that it is Varutharacha Sambar. I remember making this much before my marriage, under the guidnce of my maternal Grandmom. As I was making after such a long gap, I had to double check with my mother to see if I was on the right track. Pretty pleased with the results 🙂

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Thai Fried Rice

D is a bit hesitant when it comes to eating Rice. Being a Mom, one needs to think of tricks to get your child to eat, right? Though there are options like Tomato Rice, Coconut rice etc, he’s not particularly fond of them. Next option??? Go International 😛 Yesterday was one such day, where I had to find a way to present the leftover Rice in a new way. As I was preparing Thai Style Stuffed Squid, I decided to prepare Thai Fried Rice. I love this recipe because it’s very easy to prepare. In this recipe, I have used…

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Kadala Curry (Kerala Style Chickpea Curry)

Every time I mention about making Puttu for breakfast, J’s only request is to make Kadala Curry with it. That is his favourite combination. The kadala curry prepared with roasted coconut tastes better, I prefer the easy way as it is less time consuming.

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Mulaku Thoran (Stir fried Green Chilli with Coconut)

Couple of weeks back, while talking to my MIL, she casually named the dishes she had prepared. What intrigued me was the mention of Mulaku Thoran, which I had never heard of. She was as excited as me while narrating the preparation. J loved the dish. The chillies used for this preparation are the big variety which is very mild. You may retain the seeds of the chilli if you wish.

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Guncha-O-Bahar (Cauliflower in an almond based gravy)

Awadhi cuisine is famous for its richness in its ingredients. Guncha-O-Bahar is a dish comprising of cauliflower dum-cooked in a rich gravy. I found this recipe in the Jiggs Kalra collection of recipes. I was not sure if my boys would like it, but decided to give it a try. Surprisingly, they both liked it. I halved the quantity of the cauliflower used in the original recipe. However, I followed the measurement in the original recipe for the gravy.

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Kothu Parotta/Porotta

Kothu Parotta is a popular street food of Tamil Nadu. This dish is made of shredded Porotta/Parotta mixed with masala and vegetables/meat/egg. It’s an interesting way of using up your leftover porottas/rotis. The recipe I have given has eggs in it. However, you can make it using vegetables or meat as well. This dish should be eaten hot.

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Vendakka Mappas (Okra cooked in Coconut Milk)

Vendakka Mappas is a traditional Kerala gravy mainly consumed with Rice. You could use any vegetable of your choice to prepare this dish. Another variation to this curry is the Maangaa Mappas, a favourite of mine.

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Paneer Bhurji (Scrambled Cottage Cheese)

Paneer bhurji is a dish that can be whipped up in a jiffy. This goes well with any Indian bread.

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Sambar- I

Sambar is a lentil dish commonly made in South Indian households. One can find a lot of variations in the preparation of this curry. Some like it watery, some like it thick, some prefer having lots of vegetables in it, while some prefer very less. The recipe I am sharing today is one of the few ways I prepare. Also, the Sambar I prepare is usually thick with less vegetables and not too sour, as per our liking. You may adjust the ingredients to suit your liking. If you like the sambar to be thin, you may use less lentil….

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Mushroom Pickle

I LOVE Mushroon in any form. It’s been a while since I started toying with the idea of making some pickle with it. As I was trying it for the first time, I made in a small batch. All of us loved it.

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Drumstick Leaves Thepla

Getting one’s kids to eat veggies seem to be a challenge for some mothers. I too happen to be in that category. I had bought drumstick leaves a couple of days back. The idea was to make Thoran…but then I realised that D may not have it. That’s when the idea of Thepla popped in my head. A great way

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