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Eggless Cooking/Baking

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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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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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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Coorg Kadumbuttu/Kadambuttu (Steamed Rice Balls)

?Kadumbuttu is one of the most popular dishes of Coorg. The best accompaniment for Kadumbuttu is the much famous Pandi Curry, which is a spicy, tangy, flavourful Pork curry.

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Eggless Tandoori Mayonnaise

?It was during one of my routine trips to the supermarket that I spotted Tandoori Mayo. Naturally I was intrigued and bought the same. After tasting, I decided to try making it at home. It didn’t taste exactly as the store bought one, but I am pleased with the result.
If you wish, you may use ready made Tandoori Masala.

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Milk Halwa

As a kid, the only Halwa I was aware of, were the colourful Halwas I saw in almost all bakeries in Kerala. One could find huge blocks of Halwa in various colours like Black, Orange, Yellow and Green. I somehow never really liked them. Few years back during our Kerala visit, my MIL bought some Milk Halwa from Indian Bakery near our place. On her insistence, I tasted a piece with much reluctance. To my surprise, I loved it and ended up having a couple more pieces. This Halwa was something different. The other day while talking to my SIL…

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Paan (Betel Leaf) Mousse

During our stay in Chandigarh, we had been to the Punjab Grill restaurant. After the meal, we were served Paan shots. I loved the taste of it and thought of trying my hand at it some time later. It had totally slipped off my mind, till I came across a review about Punjab Grill. I had some Homemade Gulkhand in stock. So after getting the betel leaves, I started off with my experiment. Along the way, I decided to change the track and make a mousse instead of the shots. On tasting, D was of the opinion that it required…

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Eggless Chocolate Mousse with Raspberry Jelly

I always love watching Master chef Australia. More so because there’s no unnecessary negativity or drama in it. The wonderful and encouraging hosts are the icing on the cake. In the last season, I was really impressed with Reynold’s dessert skills. Now you know where I drew my inspiration to make this dish 🙂 After my successful attempt at making Orange sorbet, the next mission was Chocolate Mousse. My initial plan was to have the centre with pomegranate coulis. On discussing my idea with D, he suggested to use jelly instead of coulis, as he was craving for it. As…

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