Onam’s coming up, which means I need the customary chips for the sadhya. This time around I have run into a problem. I cannot find Sharkara varatti in any Indian store ðŸ˜. And being the stickler for certain things, it meant that I now need to make something I have always just bought in a … More Sharkara upperi / sharkara varatti (Spiced Jaggery coated plantain chips)
Poha makes for a versatile, healthy and tasty breakfast. With nuts, rice flakes and veggies all thrown in, it does pack a punch to start the day. This recipe makes an instant version which you could store airtight in a fridge for upto a week. When you are ready to have it you pull it out, pour some … More Instant Poha
A classic Prawns curry from Kerala which has a sharp tangy flavor from Raw mangoes with the coconut milk to complement it. An easy peasy preparation anyone would love, the succulent prawns with the soft translucent mango flesh along with steaming hot rice, it’s just one heavenly combination. … More Chemmeenum Mangayum- Prawns curry with Raw Mango & Coconut milk
Crunchy on the outside and filled with succulent flavored beef on the inside, they are the perfect starters with mint chutney or ketchup. Well, as far as I am concerned I diligently pop them into my mouth without any accompaniments 🙂 I love cutlets and can’t seem to have enough of the ones that my … More Meat cutlets
A semi gravy dish  prepared with fresh squid … More Squid Roast
Prawns and coconut rice, can be made with fresh or dried prawns. I have used dried prawns here … More Prawns and coconut rice
Basic Sushi Rolls with Crabsticks filling. These rolls here have not been made from authentic Sushi Rice or does not use rice vinegar. For a recipe that uses the authentic ingredients,please refer to this link in JapaneseCooking 101 to which I am subscribed http://www.youtube.com/user/JapaneseCookin … More Sushi Roll
Ginger, Salt & Pepper 