A South Indian staple that goes with rice, idli, dosa, uthappam etc. It is one of the main gravies that you would have with rice when sitting down to a sadhya (a banana leaf feast). Quite simple to make, it’s a medley of vegetables with lentils packing a ton of flavor and nutrition. Ingredients 3 … More Sambhar
Spanish omelettes are delightful. Except that they are made with quite a helping of potatoes, and at our place we are not always ready for that many potatoes. So we land up using mushrooms and available veggies and/or meats to make the omelette. It is the perfect leftovers food. And very similar to a stove-top … More Filled omelette
Let’s go back to the basics for a bit. Coconut chutney is almost an everyday affair in a lot of South India homes and feature quite regularly in others. It pairs very well with Idli, dosa, uthappam, paniyaram, vada and few more mains based on your taste inclination. Ingredients For the chutney: 100 gm Grated … More Coconut chutney
Another vegetarian staple from Kerala which has a place on the Onam sadhya vazhayila (banana leaf), I like mine slightly sweetened with jaggery. Call it a hand-me-down taste that runs in the family. Erissery is made with pumpkin or butternut squash and vanpayaru, which is a type of small red beans. Vanpayaru resembles kidney beans, … More Erissery
I have a fascination with quick breads- no proof time, no crazy amount of kneading, versatile and delicious. Think of this more in terms of zucchini bread and not like your traditional white loaf. Made from almond flour, it is low carb, but high in good fats with the addition of coconut oil. (This recipe … More Almond bread (quick bread)
Another vegetarian dish from Kerala that features heavily in a sadhya (feast) is Kaalan. A yellow mellow but slightly tangy curry at the same time made with a base of coconut milk and curd. (It is often confused with Moru curry which is a spiced buttermilk based curry) One can always make a thicker version … More Kaalan
Fluffy ragi idlis without using rice or rava (semolina). The same batter can be used for preparing crisp ragi dosas. Ingredients 2 cups ragi flour 3/4 cup Urad dal flour 2 1/2 cups water Salt to taste Recipe 1. Mix 1 3/4 cup of water and 2 cups of ragi flour 2. Mix the remaining … More Ragi idli
Growing up, chutneys used to be just coconut chutney or green chilli chutney. Traveling to different places in the south of India changed that. There were just so many types of chutneys to choose from. And then, the concept of a chutney from a nut was alien and I met it with skepticism. That was … More Groundnut chutney
Craving for a Bombay sandwich one day, I decided to make a simple versions inspired by it. While making this one I had only one chutney at hand and didn’t have the time to make another one. Very easy to make, it requires you to layer your ingredients on bread and toast them. These could … More The versatile Indian Sandwich
The red fish curry has been an all time favorite. It goes perfect with rice or with kappa (tapioca). I introduced my spouse to this and he fell in love with it. And also learnt to make it. Now, fish curry translates to only this one for him! A guest post from Stalin- ______________________________ To … More Kerala red fish curry (Meen Curry)
Ginger, Salt & Pepper 