Now don't get fooled by the words "pressure cooker" in the title and turn your nose up thinking how authentic can a biriyani be if its made in a pressure (...)
This recipe is an easier, literally effortless version of the more complicated Qubani-ka-Meetha. Qubani means apricots and qubani-ka-meetha is a traditional (...)
The only reason liver pepper fry is on my list of favorites is because the one my mom makes happens to be the best in the world! But my dad always disagrees (...)
This is an unusual fish curry recipe, unusual for Kerala, that is, but is very much a true-blue, authentic one, from Cannanore. It used to make a regular (...)
This is my ultimate go-to recipe for those days when I don't have time or am too lazy to cook, yet get hungry and want a hearty meal of rice and meat! It's (...)
If you're a chicken-lover, chances are you'll love drumsticks and lollipops too! This is a very easy-to-do recipe (so what's new!) and I make it all the time. (...)
In this new series on my blog, I hope to share with you all recipes, notes, photographs, and vignettes from my study of Thai cuisine. This is rustic, simple, (...)
Have you ever felt an inexplicable attraction for a place you've never actually been to? A strange feeling of comforting familiarity with the people, food, (...)
This is one vegetable that has so many different names! In Kerala, it is commonly called "avara", in Tamil Nadu its called "amarakkai", in English it is known (...)
This post is dedicated to my grandmother-my dad's mom, as it is her version of making this popular dessert. Caramel custard is a well-known, easy-to-make (...)
I love this recipe for a variety of reasons. It does not require any curry or side dish and can be had on its own. It’s versatile as a snack or a mini-meal any (...)
I love technology...whether it's in the form of a new web browser, a new handset, a new TV set, a new camera, domestic appliances..whatever it is, the moment I (...)
This recipe was brought to my attention by Vrinda chechi (Vrinda Giri, in Chennai now), who is my dad's cousin (the Fish Baked In White Sauce that I remembered (...)
This is a recipe that, frankly, has been around in my family for so many years and has been cooked so many times, and by so many different people, that I don't (...)
This recipe hits a double jackpot-one, its baked rather than fried and two, chickpeas kick up the protein quotient, especially if you're a vegetarian or have (...)
There is something to be said about the pleasures of spending time with a friend who enjoys doing the same things you do and who also has a child almost the (...)
Everyone knows the health benefits of greens-I don't have toenumerate them here. But what if you combined the goodness of greens with the strength of proteins? (...)
Wishing all my dear friends and readers and bloggers a merry Christmas! May the joy and warmth of the season fill your hearts and homes!During this time of the (...)
This is originally a recipe from Malta and I'm guessing it was their take on the classic English bread pudding! It isa very useful recipe to have in hand when (...)
Lasagna with homemade pasta in the oven in one hour
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My love for anything Italian obviously had to include the quintessential lasagna. Although I used to order it at any given opportunity, I never thought of (...)
Baked eggs or eggs en cocotte is a rustic French preparation that is very versatile. Your imagination is the limit here. If you, like me, can't resist butter, (...)
In my second installment of the Thai Cooking Series, I'm going to show you how to make delicious Pad See Ew. This basically means "stir fried (pad) with soy (...)
Kidney beans with minced meat or soya granules - chili con carne
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This recipe is from Kanchana aunty (dad's sister), who has made this fairly regularly, for almost hundreds of years now :-)...It's super-easy and delicious. It (...)
For a lot of people in Kerala, egg curry and porotta is an irresistible combination. The Kerala porotta, though it sounds similar to the North Indian paratha (...)
This is something I bake for dinner, in many different forms, but all with the same basic recipe, when I'm really exhausted or lazy or just time-starved. I can (...)
