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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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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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Goan Recheado Masala

Usually when we buy fish, I fry it the traditional Kerala Style. But this time, I had already made up my mind on trying the ‘Goan Style’. I had heard a lot about the Recheado Masala. As usual, I searched my favourite blog, Goan Food Recipes. I was under the impression that it would take a long time to prepare this. It turned out that all I had to do was, to assemble all the ingredients and grind. Voila !! The Masala was ready 🙂 I halved the recipe and tweaked it a bit to suit my liking. I used…

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Sambar- I

Sambar is a lentil dish commonly made in South Indian households. One can find a lot of variations in the preparation of this curry. Some like it watery, some like it thick, some prefer having lots of vegetables in it, while some prefer very less. The recipe I am sharing today is one of the few ways I prepare. Also, the Sambar I prepare is usually thick with less vegetables and not too sour, as per our liking. You may adjust the ingredients to suit your liking. If you like the sambar to be thin, you may use less lentil….

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Mushroom Pickle

I LOVE Mushroon in any form. It’s been a while since I started toying with the idea of making some pickle with it. As I was trying it for the first time, I made in a small batch. All of us loved it.

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Garlic Pickle (With Jaggery)

Both J and D loves Garlic pickle whereas I was not a big fan of it till I tasted one at my cousin’s place. It was also a store bought one but a different brand. It had a mild sweetness to it, reminding me of Puliyinji. Ever since that I have been thinking of making garlic pickle at home. The taste I

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Pineapple Pulissery

The first time we tasted Pineapple pulissery was probably at my friend Ani’s place, last Onam. Having enquired about the recipe, I decided to try it out. Thankfully it turned out so well that my boys have asked to prepare only this one when I make Pulissery. I have lost count of the number of times,

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Avakkai (Andhra style Mango Pickle)

I LOVE pickles. We used to buy Avakkai pickle till I tried making it at home some time back. The best part about making this pickle is the simplicity in its preparation. Some vendors chop them up for you, which makes it even more easy. So, the next time when you spot some raw mangoes, go ahead and b

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Chicken Ghee Roast

A lot has happened since my last post. Packing, moving, unpacking, settling down….Frequent relocations can be such a nightmare. After relocating the fourth time in the last 4 years, I finally had to give an ultimatum to J. No more moves for another 3 years at least. Now all I can do is to keep my

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Chettinad Saiva Meen Kulambu – A Vegetarian version of Fish Curry

Saiva Meen Kulambu is a Chettinad gravy, where in cow peas is ground and steamed and cut into pieces, which resembles fish slices.Contradictory to its name meen, which means fish, this dish doesn’t have any fish at all. I was intrigued by this dish when I came across the recipe some time back in a f

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Goan Fish Curry

I have so many recipes to be tried out in my “to-do” list. One such recipe was the Goan Fish Curry. So, this time when I bought fish, I didn’t have to rack my brain to decide which recipe to follow. As usual, I looked into Goan Food Recipes blog, my go-to space for any Goan recipes 🙂 On reading thr

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Chemmeen Pickle (Prawn Pickle)

Quite a few of my readers have been asking for the recipe of Prawn Pickle. So here comes the recipe 🙂 Chemmeen Pickle (Prawn Pickle)

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Sundakkai Vatral Kuzhambu/Vathal Kulambu

Relocation !! That’s a word most of the people dread. Inspite of relocating lot many times, I still dread the idea. My experimentation in cooking completely takes a back seat , when I am in the “relocating mode”. Yesterday, while relaxing, I decided to browse through my blog. Suddenly it dawned on m

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Gongura Pachadi (Sorrel leaves Pickle)- Andhra Special

On checking with a few of my Andhrite friends, I realised that there are various ways to prepare it. So I decided to google and choose a tried and tested recipe. After a lot of search, I zeroed in on the recipe from Simple Food Bowl. Once the pickle was made I tasted it and found that it was pretty

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Achaari Chicken Bharta

Achaari Baingan/ Aloo is one of the favourite dishes of ours. So when I came across the recipe of Achari Chicken Bharta, I wanted to try it asap. As expected, it turned out to be a lip smacking dish. Definitely a keeper. One thing I noticed is that the dish tastes even better if you consume it after

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Lemon Pickle

One can find a lot of variations to pickle recipes. The recipe I am sharing here is that of Lemon Pickle, that I usually make at home. I learnt it from my mother. Here’s the recipe. Make sure you use ripe yellow lemons. The green ones will be raw and may have a bitterness to it. I used Kashmiri chil

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Mangalore Fish

Seafood…That was one of the must have’s in our list before heading home. Back in Agra, the chances of getting fresh fish of our choice was next to none. So, the trip to Kerala was double whammy. We get to meet our near and dear ones and eat seafood to our heart’s content. Another aspect for me was

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