Archives kerala

Malabar Shrimp Biriyani

The authentic shrimp biriyani of Malabar..This is a one-pot meal..But the ingredients in this dish bring it to a super delicious level…Malabar Muslims are the experts in making the awesome biriyani…they are born experts in biriyani making and for that matter any other non veg dish..I always find this cumbersome…prep part of making a biriyani…You need somebody to help peeling the garlic and onions and preparing the masala…Anyway the effort did pay well, of course…Rice got a little overcooked…without compromising on taste…

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Prawns masala curry

Yesterday night’s special…A little heavy..I had shop brought ready made layer paratha and thought of having that with the prawns masala curry…I am not that good at making layer parathas..This combination was a hit anyway..I made dosa also to make up for the less quantity of paratha…and mango milkshake to wash it down. An awesome combination…nights usually should be light…Due to circumstances had to indulge to finish off the balance food.

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Parboiled rice puttu ( a Malabar delicacy)

This puttu is very soft and lasts soft longer. Usually we make puttu with raw rice and it lose its softness by afternoon if you are making in the morning for breakfast..I never knew we could make puttu with parboiled rice and is more tastier and softer. This time when I went to Kerala got the parboiled rice flour which is readily available in shops now. My husband hates puttu, he is an Idly and dosa fan,,,but this time after having this puttu he wanted to have it for lunch instead of rice..So you could imagine the impact it had…

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Manga Curry ( instant mango pickle)

This pickle is a must and hit with any festival..since it is instant, will not last long as we are not adding preservatives…whatever, it never lasts long as it gets over soon…

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Poovada (a rice flour delicacy with jaggery and banana filling)

This Vishu I made this sweet…this recipe I got from a Malayalam magazine…we are familiar with this sweet…but wanted some fine tuning to get the perfect taste…and got it right..any steamed rice flour sweet is a nostalgic dish for Malayalis…and very good for our system since it contains no oil, and on top of that we are steaming it and the heavenly flavor of banana leaf when steamed elates this dish to another level …

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Jack fruit preserve and sago payasam

This Vishu I thought of making something different…I always end up making vermicelli payasam, the easiest one..I had jack fruit preserve and made this payasam combined with sago, the most nutritious of all payasams..

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Seer fish pollichathu (Fish fried in banana leaf)

The Authentic Malabar meen pollichathu. This Vishu I wanted to try some fish fry as we Kozhikkodans like non-veg dishes for Onam and Vishu…For us non-veg is not inauspicious…In fact without fish and meat we feel Vishu sadhya is not complete…For this dish I used seer fish which has less bones. Coming to think of it, nobody has said not to eat non-veg during festivals..It is our personal preference.

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“Happy Vishu” to all

The harvest festival of Kerala..and is celebrated as Malayalam New Year…We start the day by seeing the best vision possible to last a whole year…And do our best to make a good impact… This year I could not do much of a variety in my kitchen due to being busy with other things. Still being the first day of the year tried some easy, well known dishes that we Malayalis are nostalgic about… Here I used drumstick as the main ingredient…Nutritional value is many, almost all parts of the tree are edible and has got medicinal value..rich in vitamins and…

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Neyyappam (Dessert of God’s own country)

Any festival we Keralites used to make these delicacies at home…I still remember the big commotion going on in the kitchen making these delicacies…Those days we never limited the quantity…always we had it heartful…Never was there scarcity…always abundance and we were happy with that…with abundance now you feel the pinch of not able to eat more or enjoy the delicacy..Festivals are to forget and enjoy and not for checking calories…so indulge and enjoy this festival with close to your heart dishes…

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Chili prawns-Sunday lunch

The no-effort prawns stir fry with the rustic masala…And it came out quite good…As I said before, shrimp is one dish where you do not need expertise…It has got its own heavenly taste whatever way you cook…. Here I used only chili powder. We can use dhania powder also and instead of coconut oil use any oil you are okay with, but coconut oil gives the authentic taste of Kerala prawns fry.

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