Malabar Paratha

Malabar paratha – flaky, fluffy, crispy yet soft. An accompaniment to the world famous Syrian beef fry. An absolute favourite of the young and old, for the rich and the famous too. It’s a winning combination, most often at a thattukada, or even at a good mallu joint. The process is a wee bit tedious…

Kerala Chicken roast

“Food is the most primitive form of comfort.” -Shielah Graham Westbrook Chicken Roast down south specially Kerala – is succulent pieces of chicken marinated and cooked on a slow flame in its own juices. There is no additional water added and this dish requires a little patience. It is spicy, moist and well worth all…

Sannas

Sannas is a very popular dish among the Manglorian and Goan Catholic community. This is usually served with an authentic chicken or pork curry. Sannas are fluffy, white rice cakes which resemble idlis, the texture is soft and it’s flavour is very, very pleasant. I make sannas at home very often and I find all…

Paneer and Capsicum masala

Cottage cheese or Paneer as we call it is a mildly flavoured end product that remains after curdling the milk and throwing off most of the whey. Half a cup of paneer is a low calorie high protein snack. Since I have sisters in Delhi and Mumbai, whenever they come down to kochi, accompanying them…

Mushroom and Cucumber Pulao

“Food is our common ground, a universal experience.” – James Beard. When all you want to do is wind up cooking as fast as possible, the dish I go to and make is a simple pulao or biriyani – it’s quick , easy and tasty. All you need is Basmati rice and a peep into…

Coriander Paneer

“There is nothing in this world that can’t be solved without butter paneer masala and paranthas.” Paneer or cottage cheese has a dedicated fan following in India itself and I confess my family too are hard core paneer fans. I guess it’s all about the multiple ways one can make use of this  indispensable protein…

Methi Malai Paneer

In this post we are going to indulge in one of the most popular, versatile and  ever so humble ingredient all of us love – Paneer The bitter hints of methi leaves cooked in a tangy tomato based gravy along with cubes of paneer soaking in the richness of cashewnut paste brings the whole dish…

Curd Rice 

“Simplicity is the ultimate sophistication.”     – Leonardo  Da Vinci  Curd rice is also known as yoghurt rice and is a popular dish of South India. We call it ‘ Thayir Saddam.’ To us, South Indians, it’s comfort food and occupies a very prominent place – be it the ‘Thali’ or any festive occasion….

Methi Dal

Dal is a term used in the Indian subcontinent for split pulses. We are blessed with a wide variety- from Moong  to Tur to Masooor to Channa to Urad- dal is an integral part of every Indian meal . Simple or elaborate – it’s your choice but there has to be dal on the table….

Grilled Paneer with Capsicum and Onion

Paneer or cottage cheese is a common protein used in South Asian cuisine. It is usually found in Indian, Pakistani, Nepali, Afghani and Bangladeshi cuisines. It is made by curdling hot milk with either lime juice, vinegar or any other food acid. Paneer in addition to being a good protein specially to the vegetarians –…