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South Indian

Arikadukka (Fried Stuffed Mussels)

Arikkadukka is a popular snack of the Malabar region in Kerala. It is deep fried stuffed Mussels. I have been craving for this snack for a long time. While I was looking to order fish …

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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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Hyderabadi Style Chicken 65

J was doing his engineering course in Military College of Engineering in Secunderabad, when we got married. Soon after marriage we headed to Secunderabad. It was there that I got to taste Chicken 65 for …

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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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Donne Chicken Biryani

Ever since we moved to Bangalore, I have been hearing a lot about Donne Biryani. On digging further, I came to know the reason behind the name Donne. The bowls/plates made from Areca nut Palm …

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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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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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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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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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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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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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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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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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Sorpotel

Sorpotel, also known as Sarapatel, is a dish of Portuguese origin. This dish is a delicacy in Goa. Ever since I prepared the dish some time back, this has become one of my favourite Pork preparations. This dish is usually made with the offals, i.e the ear, nose, tail, tripe etc. Once I bought the ‘Sorpotel mix’ available in the nearby meat shop to bring authenticity to the dish. As we were not used to seeing ears, tail etc in our plate, we just couldn’t have it. Some people add liver to the dish along with meat. Ideally the meat…

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