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Chakka Vevichathu/ Chakka Puzhukku with Dehydrated Jackfruit

It feels good to be back into blogging. The past few months had been a bit too hectic for me that I decided to take a break from blogging. I was really touched when some …

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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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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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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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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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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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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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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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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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Fish Pickle- Kerala Style

When it comes to non-veg pickles, I prefer homemade ones to store bought. Whenever I make them, it doesn’t go past a week. Well, it so happens that the moment we lay eyes on Non-veg pickle, we go crazy. So instead of taking a spoonful, we end up having generous servings. Tuna is the ideal fish for pickling. One could use any other firm fleshed fish as well. If you plan to prepare fish pickle, it would be better if you get the fish cut into bite-sized cubes. If not, you could buy fish steaks, fry them and then break…

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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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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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