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Ramdan Special

Prawn Cutlets/ Chemmeen Cutlets

Last week, on calling my regular fish vendor to order, I was told that he’s out of station on a family emergency. Naturally my next option was to order online. When I saw the small …

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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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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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Lamb/Mutton Pulao

  Mutton Pulao is a one pot dish, which is a delicacy in many households, especially during festivals. Unlike Biryani, which is prepared by layering rice and meat, Pulao is prepared by mixing rice and …

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Tandoori Chicken

Tandoori Chicken needs no introduction. Here’s my way of making Tandoori Chicken. I used only chicken thighs for this dish. If you wish, you could use a whole chicken. As mentioned, the use of artificial colour is optional. I chose not to add colour.

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Thalassery Biryani

Thalassery Biryani, also known as Malabar Biryani, is a very popular Biryani dish of Kerala. This takes its name from the place Thalassery, a coastal town in Kannur district in Kerala. In Thalassery Biryani, the rice used is Jeeraka shaala(Seeraga samba/Jeera Rice), a short-grained fragrant rice. One can find a lot of variations in preparing Thalassery Biryani. This is a recipe I found at Resna’s tasty home some time back and has been following the same, with some minor tweaks. You could use mutton/lamb in place of Chicken.

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Kachchi Gosht Biryani

Those who have been following this blog regularly, would be well aware of my penchant for Biryani. I have tried out quite a few variations. However, one style I was always apprehensive of preparing was the Kachchi Gosht Biryani. In this preparation, the meat is marinated, preferably overnight, and then cooked on Dum along with 3/4th cooked rice. My concern was whether the meat and rice would be rightly cooked. This time, I decided to put my apprehensions aside and give it a go. What I liked about the recipe was its simplicity of preparation. The only time consuming activity…

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Karimeen Pollichathu – Easy Method

A couple of days back while chatting with my cousin Rini, our conversation veered towards food. That’s when she asked if I knew the recipe of Karimeen Pollichathu that our grandmom used to make. To my relief, she said that had it and would share with me. Today I bought some Pearlspot fish and just a

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Paalaada (Fluffy Rice Crepes)

Last weekend, we had made a quick stop over at J’s cousin’s place while returning home from a wedding. We were served Paalaada, which I was tasting for the first time, even though I had heard about it. We took an instant liking for those fluffy crepes. Needless to say, I had already made up my mind

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Unnakkaya (Banana Rolls with sweet Filling)

Unnakkaya is a popular snack in the Northern part of Kerala. It is mostly prepared during the Ramzan period. The banana used to prepare this dish is of the Nendran cultivar, easily available in the southern states of India. In the northern states, one could find these in grocery shops that cater to

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Warqi Samosa (Layered Samosa)

Warqi samosas are basically samosas with layered covering. One could use any filling, savoury or sweet to prepare this. Those who don’t have the time to prepare the covering can use Phyllo sheets. I followed the recipe from Khana Pakana for the outer covering.

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Haleem

Haleem is one of the most sought after dish, especially during the holy month of Ramadan. It is a highly nutritious dish comprising of meat, wheat and lentils and cooked with spices for a few hours. The result is a paste-like dish, which is served with coriander leaves, mint leaves, fried onion and

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Karimeen Pollichathu (Pearl Spot cooked in Banana Leaf)

We Keralites love our Karimeen (pearl spot) in any form. Karimeen Pollichathu is one such traditional delicacy of Kerala that is recommended to majority of the tourists visiting God’s own country. Though we usually prepare Karimeen this way, one can use pomfret or any firm fleshed fish. I have alway

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Moroccan Spicy Prawns

The other day when I bought prawns, D promptly put up his request. “Mama, please make Stir Fried Prawns. You know how much I love it. ” I was so looking forward to try out some new recipe. D’s request put me in a spot. After racking my brains for a while, I zeroed in on Moroccan Spicy Prawns. It is

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Fish Pulao

Fish Pulao is a very simple preparation. I had taken down this recipe from a cookery show some years back. Use any fresh firm-fleshed fish like pomfret, seer fish etc to prepare this Pulao. Frozen fish can also be used but wont be as tasty. Fish Pulao

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Meen Varutharachathu (Fish in roasted and ground Coconut gravy)

Meen varutharachathu is a fish curry that has a nutty as well as a tangy flavour. I have to confess that this was the first time I was preparing this and we all LOVED it. I got the recipe from the book Malabar Muslim Cookery by Ummi Abdulla. Meen Varutharachathu (Fish in roasted and ground Coconut

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Meen Pattichathu/Vattichathu (Spicy Kerala Fish Curry)

Meen Pattichathu/Vattichathu is a spicy fish curry, a traditional Syrian Christian dish. This is fiery red curry which is hot as well as tangy. The trick involved in this dish is using Kashmiri red chilli powder, which is mild in heat but gives a bright red colour.

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