Menu

Mustard seeds

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 …

View Full  

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 …

View Full  

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 …

View Full  

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 …

View Full  

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 …

View Full  

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.

View Full  

Malvani/Malwani Masala

My first cooking experiment of this year was Malvani Mutton Sukka. One of the key ingredients to make this dish is the Malvani Masala. This spice powder can be used to prepare any vegetarian as well as non vegetarian dish.

View Full  

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 🙂

View Full  

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.

View Full  

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.

View Full  

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.

View Full  

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…

View Full  

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….

View Full  

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.

View Full  

Watermelon Rasam

A few days back, while going through Facebook, I came across an interesting post. What intrigued me was the title “Mountbatten Iyer’s Watermelon Rasam”. On reading further, I found out that this was a recipe developed by Mountbatten Iyer, a well known Chef in Chennai. Watermelon Rasam was something

View Full  

Mathanga Erissery (Pumpkin and Cow peas with grated Coconut)

Erissery is an integral part of a Sadya, the typical vegetarian Kerala feast. Erissery can be made with vegetables like pumpkin, yam etc. The preparation remains the same, be it any vegetable.

View Full  

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

View Full  

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,

View Full