A very moist and lightly spiced carrot cake which is delicious by itself or with some cream cheese frosting (Makes 35 squares) Ingredients 3 cups Carrot (grated) 4 Eggs 1.75 cups Sugar (granulated) 1 tsp Cinnamon powder 1.5 tsp Ginger powder 1/2 tsp nutmeg powder 1 cup Vegetable oil (flavorless) 2.5 cups All purpose flour … More Carrot cake
The perfect snack or breakfast if you have overripe bananas on hand. This recipe makes 6 muffins without any added sugar. If you prefer your muffins sweeter add upto half a cup of brown sugar to this recipe Ingredients 1.5 cups Mashed overripe bananas 3/4 cup All purpose flour 1 Egg 1/4 cup Vegetable oil … More Banana Bread Muffins
Fried pomfret or pearlspot fish covered in a semi dry gravy and baked over coal wrapped in banana leaf a.k.a Meen pollichathu is a delicacy from Kerala that every seafood/ fish lover needs to try. Crispy fish absorbing a gravy of onions, tomatoes, ginger and garlic caramelizing in the heat of the charcoal onto the … More Meen pollichathu
A very beloved festival celebrated across the state of Kerala, India and by Malayalees across the globe. It’s a harvest festival steeped in mythology and spread over days. Read more here: – Wikipedia – Mythology – 10 days of Onam Just like any other Indian harvest festival, Onam is also known for its delectable food. … More Onam recipes
Another underrated payasam from Kerala, the Gothambu payasam is made with coconut milk as opposed to the usual norm of payasam made with milk. Ingredients For cooking wheat 1 tbsp Ghee 1 cup Broken sooji wheat (Sooji Gothambu) 4 cups water For making jaggery syrup 1.25 cup Jaggery (grated or powder) 1/4 cup Water For … More Gothambu payasam
One could call Inji Puli (ginger tamarind) an appetizer or a condiment. It is had in very small quantities, much like an Indian pickle. It combines many flavors in a tiny dollop- sweet, sour, spicy, tangy all at the same time. Almost always a rich dark brown to black in color, it is one of … More Inji puli
Cut mango pickle/ achar in Kerala is it’s own version among South Indian pickles. A must in every sadhya and for many folks, a must with every meal, it is very simple to make and stores in fridge for quite long. Ingredients 5 tbsp Gingelly oil 1 tsp Black Mustard seeds 4-6 tbsp Kashmiri chilli … More Cut Mango pickle
The name literally translates to Sweet pineapple curry. It is definitely one of the side dishes that is very different from the usual cuisine in Kerala, but is an essential part of the Onam sadhya. Ingredients 1 tbsp Coconut oil 1 tsp Black Mustard seeds 10 Curry leaves 4-5 Dry red chillies 1 tsp Turmeric … More Pineapple madhura curry
Ingredients 1 tbsp Coconut oil 1 tsp Black Mustard seeds 10 Curry leaves 4 Dry red chillies 1 tsp Turmeric powder 1 tsp Chilli powder 8-10 Shallots /sambhar onion (sliced thin) 6-8 Garlic cloves (sliced thin) 1/2 cup Grated coconut 600 gm Beetroot (chopped) Salt to taste Recipe 1. In a pan, heat oil, add … More Beetroot upperi
Vanpayaru is small red bean (Red cowpeas) that resembles kidney beans, but is much smaller. I find it hard to get the same variety where I am at, so I settle for small red beans which is similar (see picture) Ingredients 1 tbsp Coconut oil 1 tsp Black Mustard seeds 10 Curry leaves 1 tbsp … More Vanpayaru upperi
Ginger, Salt & Pepper 