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Dukra Maas/ Bafat Pork

As a child, I wasn’t particularly fond of pork dishes because I used to dislike the fat. This continued till I went to college. During my studies in Mangalore, I used to visit my aunt during weekends. During one such visit, a pork curry was prepared. I was a bit hesitant to have it but still went ah

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Szechwan Prawns

J is not a big fan of Chinese cuisine. Hence, I usually avoid preparing them when he is around. Today was one of those days. J had mentioned that he won’t be joining us for lunch or dinner. So I went ahead and prepared fried rice and Szechwan Prawns, after a long gap. We had just finished our lunch

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Karimeen Pollichathu (Pearl Spot cooked in Banana Leaf)

We Keralites love our Karimeen (pearl spot) in any form. Karimeen Pollichathu is one such traditional delicacy of Kerala that is recommended to majority of the tourists visiting God’s own country. Though we usually prepare Karimeen this way, one can use pomfret or any firm fleshed fish. I have alway

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Beef Thengakothu Varattiyathu (Slow Roasted Beef with Tender Coconut Bits)

Beef has always made me go weak in the knees. Though beef can be prepared a lot many ways, my favourite has to be the Varattiyathu with coconut bits in it. The only problem is that this recipe is definitely NOT meant for the diet conscious people, due to the amount of oil that goes into making it. I

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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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Prawn Balchao

Prawn Balchao is a traditional Goan spicy prawn pickle . This dish can be stored in a refrigerator for a long time. Prawn Balchao Source: Goan Food Recipes

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Payyoli Chicken Fry

The moment any Keralite hears the name Payyoli, they relate to the famous athlete P. T. Usha aka Payyoli Express. The name Payyoli was synonymous to the athlete, or so I thought, till I came across the recipe of Payyoli Chicken Fry on TV. It was a big success with my family and needless to say, it w

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Homemade Ricotta Cheese

Given a choice, I always prefer using homemade ingredients to store bought ones. Certain ingredients like Mascarpone Cheese, Ricotta cheese etc are not easily available in stores. Even if you find them at gourmet stores, it costs a bomb. Being a passionate cook, I wanted to try a lot of recipes but

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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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Kerala Style Fish Fry

There are a lot of variations to marinating the fish before frying. Here is a favourite of ours.

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Szechwan Hot Fish

Ever since we have moved in to Indian School of Business, I have been trying to figure out a way to get fresh fish of my choice. Initially I was thrilled to see the seafood section in an online store called BigBasket. But my happiness was short lived when I found that it had no stock of the seafood

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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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Vegetable Momos

As I had promised in one of my earlier posts, I am presenting the recipe of Veg Momos to my dear readers. This is my own recipe and I can confidently say that this recipe is for keeps. Always make it a point to serve the Momos with the spicy sauce, as it takes the experience to another level. Please

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Chicken Momos

Momo is a type of dumpling native to Nepal, Tibet, Bhutan, Sikkim and other Himalayan states of India. My first rendezvous withMomos was during our stay in Sikkim. It was another ‘Love at first bite’ for me. Though there are fried as well as steamed versions of Momos, my personal favourite is the st

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Fried Chicken Liver Chilli

During my college days, I used to stay in a hostel near our college in Mangalore. Sometimes on Sundays, a sudden plan would take shape in someones head, to eat out. The next moment, we all would be out of our rooms, ready to head to ‘Hao Hao’, our favourite hangout for Chinese cuisine. I used to lov

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Gooseberry Pickle

The other day, while I was passing by a vegetable shop, I found a huge pile of jumbo gooseberries. My first thoughts were, “I can make some thing with that !” Then, all I could think of was Gooseberry Pickles, the pickles from my childhood memories. The mere mention of this pickle makes my mouth wat

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Hunan Chicken

The other day, while I was searching for a chicken recipe to go with the Szechuan Fried Rice, I stumbled upon the recipe of Hunan Chicken. The picture was so visually appealing that I didn’t have any second thoughts. I just decided to go ahead and nail it. Though the recipe called for boneless chick

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Szechwan Fried Rice

All this while, I was under the impression that Szechwan Fried Rice was some authentic Chinese dish. The bubble of myth burst while I was doing my research on thesubject. To my surprise, I discovered that Szechwan Fried Rice was popular only in India. So how does that connect to China or Szechwan??

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