Kerala is a fish loving community and we have created an incredible variety of dishes featuring fish. Of all these dishes, fish cutlet is by far my favorite. To make cutlets, firm fleshed fish such as tuna or mackerel is cooked along with spices, onion and herbs. The bones are then removed, and the
I think every home in Kerala stocks up a minimum of two pickles, the common varities being lemon, mango, gooseberry, garlic etc. Dates, meat and fish pickles are usualy reserved for special occassions. We are, atleast my family is, so much in love with pickles that every meal, however scrumptious it
Vindaloo sounds like a very Indian word, especially since aloo means potato. But Vindaloo is a derived from the Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic) that came to India along with Portuguese explorers in the fifteenth century. Fortunately for us, we embra
This Kerala chicken roast is yet another Lekshmi Nair recipe and will remind you of curries at your favorite “family” kallu kada (toddy shop). It has the bold, strong flavors that you normally associate with Kerala non vegetarian cuisine; feel free to adjust spice according to your tolerance level!
Murgh Saagwala is essentially chicken (murgh) cooked in pureed spinach (saag). It’s a mild curry that I quite like and I so badly wanted to cook it recently that I braved the c-c-cold Bangalore weather in search of spinach. By the time I got the leaves in the fifth shop I went to, I could barely fe
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Matar Paneer is a North Indian curry consisting of green peas and paneer cooked in a tomato and onion gravy and spiced with garam masala. You can substitute paneer with tofu for a vegan version. I must be one of those few folks who enjoys grocery shopping. I know many people keep a list when they g
This Hyderabadi Chicken curry is a hot and spicy chicken curry that lives upto the promise of everything that Hyderabadi cuisine offers. Haven’t I told you earlier that my mom and I have very different food habits? My mom likes non messy, dry curries like this chili chicken. I obviously like chicken
Samosas have a habit of running out just before I get hold of one. I went to this samosa stall near a mosque recently, hoping to lay my hands on the famed chicken samosas. But I was late by a few minutes and they had run out. As if to add insult to injury, the young stall keeper offered me vegetaria
Kappa Biriyani brings together two favorites of Kerala cuisine : kappa which is cooked tapioca with coconut and erachi which is spicy meat curry with plenty of gravy. The meat used is usually beef (along with bones), but since beef is prohibited in some parts of the country, I have used chicken. Ka
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