Kerala Fish Curry Naadan mulakkita meen curry - This unique style of preparation involves slow cooking with pot tamarind (kudampuli), and keeping it aside for 4-5 hours to infuse the flavours. Sourness of the tamarind, and the mild heat from the chilli powder forms the character of this fish curry.
Raw Papaya Stir-Fry Freshly grated raw papaya, and freshly grated coconut form the heart and soul of this dish. These fresh ingredients are stir-fried in coconut oil with shallots, mustard seeds, curry leaves and garden-fresh green chillies with a pinch of turmeric to create this tasty, aromatic, and healthy stir fry.
Mushroom And Spinach With Burnt Garlic I have been asked why my posts are always about chicken, meat, fish or seafood. They ask "Do you not eat (or cook) any vegetables?". The answer is "yes, I do." In fact, while growing up, for every meal, my mom used to serve two vegetable based curries. Even now, we have at least one vegetable dish included in our lunch and dinner meals. But, for me, the "hero" in all those meals has been the protein, which is the aforesaid chicken, meat or fish. That's w...
Creamy Ginger Prawns (Shrimp) Tasty prawns (shrimps) with warm aroma of ginger, with mellow richness of silky cream, mild fieriness from chilies and black pepper, all topped up with fresh coriander leaves - pure bliss! What memories does a tasty plate of seafood evoke? Is it about seashores, or great beaches were you have been to, or fun times at some fantastic vacations, or a great restaurant you have visited?
Pavakka Theeyal (Karela/Bitter Gourd/ Bitter Melon Cooked With Roasted Coconut) Theeyal is a traditional Kerala delicacy made with roasted coconut, spices and tamarind. When made with bitter gourd, this becomes a treat for your taste buds. The mellow, yet distinct bitterness adds depth to the tangy spice flavours. Let me share an easy-to-make take on the traditional Pavakka Theeyal recipe that'll help you cook a healthy, yet tasty dish with bitter gourd (Karela).
I’d venture a guess, nothing scientific here, just a guess—that the average carnivore doesn’t know there’re two types of skirt steak. I’d also guess that if you’ve had skirt steak in the past it was most likely inside skirt; more on that later. My final guess is that if you’re reading this blog it’s because you know or heard that there are in fact, two different cuts of skirt steak.
Prawns Peera Prawns peera is an authentic Kerala delicacy celebrating some of the ingredients the state is famous for - most notably lovely seafood, prawns in this instance. Mellow sweetness of grated coconut, and the subtle tanginess of pot tamarind (kudampuli), with the understated heat from green chillies brings out the best of prawns.
Paneer Butter Masala Everything about this desi delicacy is celebratory. The mild sweetness and tanginess from tomatoes and onions; richness of butter, cashew nuts and cream; combined with the subtle aromas from dry spices; married together by the aromatic kasuri methi and soft, yet crumbly texture of paneer - it's pure, divine Indian food at it's best!
This beans stir-fry cooked in traditional Kerala style is an easy, tasty preparation that's super healthy too! It's loaded with fibre, proteins, vitamins and minerals. This preparation is a blend of two cooking styles - thoran (cooked with grated coconut) and mezhukkupurati (cooked by stir-frying in oil).
This bread and butter pudding is my cheat to a simple, easy yet delicious, baked dessert. If you are thinking this is a rich dessert, let me console you by saying I have used less butter, and no cream! Serve it with a dollop of ice cream on top! Make some extra custard. That'll be a nice touch for the second serving! 😃