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Side Dishes

Spicy Kakka Irachi Ularthiyathu (Spicy Stir Fried Clam Meat)

Even though I’m very fond of fish, buying them is a rarity as D isn’t particularly fond of fish. Thankfully he loves other seafood varieties, which is a huge relief. The other day when I …

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Ayam Goreng Berampah (Malaysian Spicy Fried Chicken)

Had it not been for my father’s encouragement, I wouldn’t have turned out to be so passionate about cooking. So this time, when they were visitng us, I had made up my mind to cook …

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Pineapple Pachadi (Pineapple with Ground coconut and Curd)

A festival becomes even more enjoyable when you celebrate with your loved ones. Last year, we had celebrated Onam with J’s cousins.  As luck would have it, this year all the kids were having the …

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Southekayi Majjige Huli (Cucumber in Curd based Gravy)

Few days back, when I went to my dear friend R’s house, she made me taste a dish she had prepared for lunch. Though I had heard of Majjige Huli a lot of times, this …

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Karela Masala (Bittergourd Masala)

There was a time when I would flatly refuse to taste a bitter gourd dish. What changed that? Let me take you back to those days, when our marriage was a year old. J got …

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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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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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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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Meen-Maanga Thenga Arachu Vachathu(Fish cooked with Mango in a Coconut Gravy)

?Since my childhood, the most common preparation of fish, was either Fish Fry or Meen Pattichathu. During the Mango season, the Meen Pattichathu, gives way to another style, which is Meen-Maanga Thenga Arachu Vachathu. In this dish, raw mango is used as the souring agent.

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Malvani/Malwani Mutton Sukka (Dry Mutton Dish)

? As mentioned in my previous post, this year’s first cooking experiment was Malvani Mutton Sukka. This is a dish from the Malwan area of the Konkan region. As the name suggests, it is a dry dish. However, you can make it a gravy by adding more water. The dish can be used as a starter as well as a side dish.

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Parsi Sali/Saali/Salli Keema

Salli Keema is a popular Parsi dish that is made of minced meat and garnished with fried potato. There are quite a few variations to this recipe. The recipe I followed was my favourite cookery book by Jiggs Kalra.

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Kovakka Unakka Chemmeen Ularthiyathu (Ivy Gourd-Dried shrimp Stir fry)

This dish always reminds me of my childhood. My mom used to prepare this dish especially when fresh seafood was not available. Cooking the ivy gourd with gambooge gives a tangy taste to the dish.

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Spicy Mutton Fry

I love it when D comes up with a specific request. That makes things a lot more easier for me. The other day, when I mentioned my plan to prepare mutton, his only requirement was that it should be spicy. I went ahead with the preparation, adding things along the way. Thus a Spicy Mutton Fry was created 🙂 You may adjust the amount of chillies to suit your taste.

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Thai Style Stuffed Squid

At times, watching certain cookery channels inspires me to try certain dishes. Stuffed Squid was one such dish. I have been thinking of preparing this for a while. Usually while buying squid, I get it cut. But this time, I specifically asked them to not to chop it up. I had already zeroed in on a recipe from Franglais Kitchen, as the ingredients were already in stock. I tweaked the recipe a bit to suit my palate. This was served with Thai Fried Rice. What a wonderful combination !!!

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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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