Parsee Red Chicken Curry — Cozy up with a touch of spicy homemade Indian this weekend!

This morning I woke up to thoughts of pristine white sand, turquoise waters, barefoot walks on the beach, and the blissful beauty of seclusion. Such is life lately—fairy tale dreams and thoughts of paradise. Yes, paradise. 

Hope you have had a wonderfully lovely year-end, and a beautiful beginning to the new year.

Sambar Using Store Bought Sambar Powder — Happy Onam!

Happy Onam.

Onam brings fond memories.  

Memories of draping in traditional gold-bordered settu mundu, wearing jimikki earrings with strings of fresh jasmine flower adorning the hair, creating pookkalam—the colorful and intricate arrangement of fresh flowers on the floor—with friends, clapping and moving around in a group to the tune of thiruvathira song, and, enjoying the elaborate and most exquisite vegetarian feast, sadya.

The harvest festival of Onam—the most important festival in Kerala—celebrates the mythical homecoming of King Mahabali, the legendary king who reigned the state in the golden era. Per legend, he visits his subjects every year, and Keralites celebrate it with pomp and great frevor. Onam also signals the end of monsoon seaon.

Tadka Dal — Spiced Indian Lentils

If I had to list my all-time favorite dal recipe it would be this.  

Simple, satiating, and soul-comforting, dal tadka.

The taste I grew up with.

Kerala Style Egg Roast — Naadan Mutta Roast

Here’s a fun question—how do you like your eggs?

Scrambled? Poached? Runny with a sprinkle of salt and freshly ground pepper? Or perhaps sunny side up?

Pavakka Mulakittadu — Sour and Spicy Bitter Melon Curry — Karela from Kerala

Native to tropical Asia, Africa and Caribbea, and found usually in Asian markets, bitter melon or bitter gourd is not everyone’s cup of tea. Wonder why? Think bitter. Seriously bitter. With a lingering flavor. Yes, true to its name, the alarming bitter taste and smell is the main drawback for  haters, not the bumpy green skin. Due to its unappealing flavor, bitter melon is more confined to its roots of origin—global cooks don’t see much of this fruity vegetable, or for that matter, know of its existence. Known about as pavakka or kaipakka in Malayalam, and karela in Hindi and Urdu, it is commonly used in Indian and Pakistani cooking.

Red Fish Curry — Meen Vevichathu

It’s a beautiful bright morning with golden ribbons of sunshine streaming through the window filling the room with light, warmth and happiness. Enjoying a cup of tea, and a good few minutes lost in excitement of the upcoming family wedding, and thoughts drifting to pastel, floaty dresses, country charms and rain puddles, and lingering so, suddenly, I was in a mood to connect. I was missing home—it’s been a while—and my mind was filled with a multitude of beautiful images and memories from happy times before. So today I wanted to share something from my homeland, one that we lovingly call “God’s Own Country”—the lush costal strip of southern India where ayurveda, mansoon, backwaters and kathakali rules. Fortunately, I had some naadan, aka desi material in my draft, and I gave in to the urge.

I’ve been meaning to share this fish curry recipe for a while now. However, with the thermostats climbing daily, must confess I’m more and more drawn to chilly drinks, and somehow end up flaunting my love affair—summer sips—each time I stop by.

Butter Chicken — Murgh Makhni — India’s signature gift to the world

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The history of Indian cuisine is as enticing as its exotic aromas and flavors.

For instance, look at the origin of the ever popular butter chicken, also know as murgh makhni in Hindi. Its evolution is traced back to Kundan Lal Gujral, the owner of Moti Mahal restaurant at Daryangaj, Delhi (the one that currently functions there is not part of the same business). It is a fascinating tale of political, cultural and culinary happenings staged in the twentieth-century.

Claypot Fish Curry with Coconut Milk — a welcome simplicity to the dining table that couldn’t be more delicious

Featured on the Kitchn Delicious Links, 

and Ten Killer One Dish Recipes at Justb.

There are so many festivities this time of the year, I realize I haven’t posted anything simple, or laid-back, for a while now.

High on my list of comfort food would be something pretty traditional from the coastal idyll of my roots. Fish and seafood, for example, would be perfect as my homeland—Kerala—is particularly known for its brilliant seafood delicacies. It makes me smile in reminiscence of the visit from the fishmonger carrying a basket of daily catch balanced on their head, letting out a long howl at the top of their voice, koooooooo…, announcing their arrival. It is a different scenario these days where they turn up on bicycles or mopeds honking their arrival in the neighborhood. People living in towns invariably go to fish markets or supermarkets to buy seafood.

Kerala Prawn and Drumstick Curry — Chemmeen Muringakka Curry

It’s a shame that I’m not able to post here regularly. These days I’m all over the place, and invariably end up tight for time. That’s just why I haven’t been able to visit your lovely spaces, to be inspired by what’s cooking in your kitchen. Sorry guys—but I promise to there soon.

I’ve also been hoping, in vain, to work towards at least two posts per week. But even such a modest figure seems quite ambitious now, ah. Frankly, a lot of times, I find it challenging to meet my own expectations of high editorial standards. For instance, with this prawn curry recipe, though I am excited to share the taste with you, I’m disappointed with the photos and styling. I’m like, I don’t think anyone’s ever gonna come back after seeing such pictures. Weird, huh? I know. This's gotta stop. On the contrary, it got to such a point that I had to pressure myself into publishing this recipe as is. Basically, what reflects here is my desire for quality as opposed to quantity. And the funny part is, I'm not even sure if I'm meeting my own expectations, duh! This is exactly why I admire people who post unfailingly 3-4 times a week,  that too without compromising on quality. Kudos, guys. You rock!

Rogan Josh, or, Kashmiri Lamb Curry — sinfully delicious blend of very fragrant spices and flavors

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Indian Recipes: 30 Easy Takes on Masala and more on HuffPost Taste

It’s been too hot outside lately and my last two blog posts featured easy, simple, fresh and healthy recipes to cool off in this weather. I had another easy, summery recipe lined up for today too. On second thoughts, I felt it was more appropriate to publish a recipe with a bit more substance. Something that’s....mmmm, meaty, classy, unique. Something with a real wow-factor. Like the classic rogan josh I had prepared last week.

I realize I haven’t posted a single red meat recipe on my blog. Until now. Reason? We prefer white meat to red, and mostly don’t cook lamb or beef at home unless there’s a special occasion—that too, once in a blue moon. But last week, with my brother in town, I was in a mood to prepare something sinfully rich and indulgent to enjoy on a warm summer evening. Without further ado, I chose rogan josh. One of my family’s favorite way to enjoy lamb, desi style.

Jackfruit Seeds With Green Mango Curry — Chakkakuru Manga Curry

It was drizzling this weekend and I felt happy. Rain.  It reminds me of the magical monsoon in Kerala. Memories of sipping hot chai and watching the pouring rain from the balcony of my parent’s penthouse are still vivid. Ah, the view of the town engulfed in rain is something to behold. The howling wind; the torrential downpour lashing down on the swaying palms; the luxuriant tropical green foliage at its best; the clean look of the rain-washed red roofs and the streets below. A truly rejuvenating experience.

Fish Fillets in Coconut Sauce — Chettinad Meen Kozhambu

Chettinad, a region in the Indian state of Tamil Nadu, is famous for its delicious, aromatic cuisine. This wonderful warming Chettinad fish curry is perfect for a family meal or for entertaining friends. You can use any fleshy white fish fillets like hamour, snapper or king fish to make this dish. Also, you can serve it with rice or your choice of bread – it goes well with anything.

Red Spinach Curry — Cheera Curry

You all know that I am a totally, totally amateur photographer, right? But I love to learn. Sometimes I get carried away and have way too much fun with the camera. Today was one such day—I clicked too many pictures. I was so bewitched by the color of the spinach and the vivid pink of the final dish. Not sure if the results are successful—you be the judge. But I do hope that you don’t mind. Thanks!

Fiery Red Prawn Curry — Chemmeen Mulakittathu

 

Our usual lunch includes rice, fish, vegetables and yoghurt. Oh yeah, fish. We cook and eat fish and seafood a lot and often. I guess that’s the influence of being a native of the coast. Coastline of any country has a unique, exciting cuisine different from the rest of the land. One of the blessings of life on the Malabar Coast is that we get to enjoy fresh fish, seafood, vegetables, and poultry. Yes, all fresh. The chicken running around in the courtyard is caught and dressed to prepare spicy delicacies. Fresh seafood and fish is boiled in earthern pots made from local red clay, and firewood is used to impart a smoky flavor to dishes. Ah, those good carefree days.

Lentil Curry With Zucchini And Spring Onions — Zucchini Parippu Curry

Each time I visit one of those classy looking web sites, my wish list keeps increasing. I wish I were more articulate. I wish I had a better camera. I wish I knew html. I wish I could make my blog pages more appealing. I wish...   I wish...!! Sigh. In all honesty I have to say that I'm not too happy with the look and feel of this site and I've been trying to update the recipe index tab, the about page, as well as work on some other bits and pieces. But for some reason my site has been acting funny and this whole thing is turning to be quite time-consuming. So, hope you have more patience with me as I work on the updates. Thank you.

Two days ago I made this simple dish with creamy and nutritious split red lentils. I always stock my storecupboards with different pulses as they have an indefinite shelf life. Dal is a staple food of South Asia. For me, it is a comfort food. Especially lentil soups. Have you ever tried the lentil soup from Nando's? It's so yummy!