Another thoran (poriyal) recipe from Kerala cuisine. Thoran preparations – finely chopped vegetable, sauté with grated coconut masala- are very common for Malayalee cuisines for daily meal as well as an unavoidable as a side dish to go in to the Sadya Vattam (Feast). Beatroot is very common vegetable used […]
Daal Makhani is one of the most popular dal recipes of India, especially to the Punjabi cuisine. Its spicy & rich mixed lentil curry, generally made with lots of butter and cream and is a great accompaniment to Roti or Chapatti. The dish tastes even better the following day after reheating…
One of the Squid/ Kanava / Koonthal / Calamari dishes that’s quite popular in Kerala is squid roast. The well prepared spicy squid roast is definitely a delicacy. Unlike to my earlier squid recipe Kanava Thoran, this preparation is coconut free and is relatively easy.
There are several varieties of ‘payasams’-kerala rice pudding. The recipe here is an upgrade to the traditional Payasam recipe with a blend of rice and daal along with kerala spices. A great desert recipe for festival occasions and family gatherings.
Vegetable cutlets are a delicious option for vegetarians as snacks or appetizer.Typically served with ketchup and for some occasions in Indian style with mint chutney. It can be also served as patties to go with bread pair as burgers, adding a cheese layer to make a balanced meal!
Another authentic fish recipe in Kerala touch with a generous proportion of aroma, flavor and taste added by the grated coconut masala……. Chemmeen Peera pattichathu (Chemmen/konchu thoran) is a spicy dry gravy style side dish preparation, that goes well with boiled brown rice.
Proud wife and caring mother. Extremely passionate in cooking and also crafts and fashion designing. Born and brought up in in southern Kerala (India), and currently living in California.