In Kerala traditional Mushroom (കുമിൾ/ കൂണ്) season is immediately after the rain, as we see the white buds comes out in groups in wet soil. Now-a-days mushrooms are available in all the seasons from farms and became an easily available healthy vegetable option. Mushrooms are very low in carbohydrates and are […]
Ela Ada (valsan), a typical Kerala sweet recipe, traditionally made of rice floor. Grated coconut mixed with jiggery (brown sugar) is filled inside the rise dough, which is layered on a banana leaf. It is then steam cooked in an idly maker or steamer. In this preparation here I used […]
A traditional Kerala Sadya (feast) curry delight-Mambazha Pulissery is unique with its blend of sweat and sour tastes. Mambazha pulissery is typically served as the traditional sadya side dish, to go on the side of the coconut leaf, but can also go as a main-curry-mix with boiled rice. The preparation […]
Ariyunda (meaning “rice ball”), another authentic Kerala delight, prepared typically for festival occasions and family gatherings. These sweet semi-hard balls made of coarse grind roasted rice go well as a tea time snack or snacks. The preparation uses boiled brown rice (well known to be “Kerala –rice”) for its authentic […]
Duck (താറാവ്) dishes are common in mid- Kerala, due to the abundance of the same in that back waters rich region. Many duck preparations are popular for Christian festival feasts and marriage occasions. In contrast to chicken, Duck and duck egg is generally encouraged in Ayurveda diets due to its […]
Puttu (പുട്ട്) is Malayali’s own trademark breakfast dish. The authentic Kerala kitchen puttu make use of brown rice flour. Puttu made of wheat flour (ഗോതമ്പ് പുട്ട് )also is very common, but compared to the rice flour preparation, wheat puttu used to have more sticky-lumps which many people don’t like. The […]
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.