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.

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?

Spiced Red Beans and Green Banana — Kaya Vanpayar Mezhukkupuratti

The morning slants of sunlight are a little sluggish. A little less dazzling. As if this is the beginning. The beginning of summer’s end.

The long summer days are leisurely falling into longer winter nights.

Fall-ing. 

Slowly. But surely.

Beef Croquettes — Kerala Style Beef Cutlets

Ramadan began ten days ago, and with it a wonderful sense of beauty and excitement, and so much to look forward to. Last few days have been stunningly busy, at the same time quiet, with much uninterrupted privacy. Although must confess, quite adore the peacefulness, temperance and moments of repose about this time of the year.

And so, a little fashionably late, I wish you all a most generous and blessed month. Ramadan Kareem, my beautiful, beautiful audience. And again, a million thank you’s for taking a moment to stop by with your warm, thoughtful messages. I’ve had not much time to say hello or respond to your notes, but I’m forever touched by your kindness and love.

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.

Sarsaparilla Limeade — Nannari Soda Sherbet

Featured on Foodbuzz Top 9

More drinks? I know, I know.

But peeps, with the mercury soaring to the likes of 48 degree Celcius, as early as May, and weather warnings issued everywhere, the yearn for icy cold chillers to alleviate heat has increased dramatically.

Summer has just kicked off and it’s blazing HOT already. Extreme heat means increased risk of suffering from heat exhaustion. We all know that chilled liquids are the best bet to hydrate the body and keep the heat at bay.

Green Mango Pickle — Manga Achar

After the luxurious quietness, moments of repose, stressing and soul-searching, I couldn’t wait to be back to say hello. Albeit virtually.

I always look forward to this time in the season with much anticipated pleasure.

Back home, it is the time preceding the monsoon rain when the mango trees are abundant with new life and beauty—enchanting, golden flesh fruits basking in the rays of the scintillating sun. Mangoes, ah.

Warm, Aromatic Broccoli Salad — Broccoli Upperi

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It’s Thursday! Simple pleasures, ah.

I’ve been so busy this week, I didn’t realize that the weekend is here.

My husband’s brother and family are visiting from Canada and we’ve been full of activities. In fact, we have a couple of things lined up for this weekend too and I can’t wait for the fun to begin. So I’ll go to the recipe quickly and save the chitchat for later.

Fiery Chicken Roast — spicy, addictive flavors

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Life is beautiful. Beauty-full, yes.

I have a crush, I must confess. Nah, nah, don’t get me wrong. It’s nothing complicated. Just, er, this.

Have you joined Pinterest yet? If not, you’re in for a treat. It’s visual addiction. Bewitching, simply.

Lately, I’ve been clicking around www for hours, perusing my passions in this fascinating space. Discovering. Sharing. Stumbling upon inspiring sites, learning new ideas, falling in love with fresh talents. Finding products that whisper my name, images that flutter my heart, words that touch my soul. It’s a stage for relentless eye-candy, particularly for the text-weary eyes. I find myself sucked into this tempting time wrap every time I log in. The best part? It does not demand much. For all you do is, click, drool, pin—as simple as that. I’ve become a pinning enthusiast constantly cataloging delicious food, lovely props, inspiring quotes, amazing photographs and all kinds of interests to my ever-increasing pinboards that work like a visual curation. 

Spice Crusted, Pan-fried, Sole — Manthal Fry

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We have seen a total dip in the temperature in the last few days here in Qatar and the other GCC states as well. Cold weathers like this stir an urge to spend as much time near the warmth of the oven, concocting plenty of delightfully spicy noshes and nibbles to lift the spirit and keep the body warm. But compared to last January, when I published like 21 recipes, it looks like I’ve been on kitchen hibernation this year—just two recipes to credit so far. It seems like forever since I posted a savory recipe too. So today, I decided to come out of the rut and put a stop to all that.

With cold weather, the thing is, I’m always craving something hot and spicy. The kind of dish that will make my insides warm. Like this impressive sole dish. 

It’s amazingly warming, deeply satisfying, and tastes heavenly too—perfect for winter. Hmm, did I tell you that I have a particular weakness for pan-fried dishes? Yes, I do. And this one has all the necessary qualities I prefer—use of Indian spices for a beautiful balance of tart and spiciness, with plenty of south Indian ingredient, curry leaves, thrown in for good measure, and a deliciously flavorful char on the crust. This makes an incredibly fast yet special weekday meal and has all the factors for elegant entertaining too.

Green Mango Chutney — Uppumanaga Chalichathu — homemade condiment for the side

Featured on Foodbuzz Top 9

I miss the sunlight sneaking in through the curtained bedroom window to wake me up. Instead when I open my drowsy lids to the sound of alarm from the cell phone, it feels like the sun hasn’t risen—it’s still dark and cold outside. The kind of cold that makes me long to go back to few more hours of fitful slumber. The house is silent when I stumble downstairs, sleepyhead and disoriented, into the kitchen and switch on the kettle to brew some tea—my pep pill. Once I’m done with a mug of hot tea, I’m almost ready to take on the challenges of the day. One by one. Patiently.

Winter. A season of holidays, joy and traditions. The beginning to an end. The rain has swept us right into the company of winter. Hot humid days of summer are now a thing of the past, with no regrets. I love winter. Especially the mild winter months in Doha. When I take time to reflect on winter, I admit, I don’t have the best memories attached to it. At least not in the past three years. Three Christmases back I was injured in an accident that left me partially disabled for a couple of weeks. Yes, it was Christmas day. And I spent the evening in the ambulance, in and out of consciousness, and a painful night at the hospital bed in the emergency. A year later, I resigned from my job. Again, in December. My New Years came and went quietly, both times, lacking fanfare. And my days drifted into months just as delicately. Those are my most vivid recollections of winter. How can I forget such life changing events? I embrace each New Year with hopes of forgetting the past and finding a future. Hope.

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 chicken roast — permission to indulge, granted!

Featured on Season with Spice: Spices unearthed, turmeric

You know that moment when you can’t bring yourself to jot down a few good lines despite futile attempts to gather your thoughts? Frankly, this is one of those weeks for me. The spark is missing and I can hardly think straight. Even a jolt of caffeine or the tempo of my old favorite tune from Dido in the background can’t seem to do the trick today. So, in an attempt to spice up things, I’m going straight to this finger-licking recipe that’s guaranteed to warm the chilly evenings coming our way soon.

Chicken Puffs — light, crisp, flaky pastries stuffed with spicy chicken filling —a stunning starter for any occasion

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Featured on the Kitchn delicious links

Would you believe me if I told you how everything keeps happening at such great pace that I find it challenging to keep up with the swing? Oh yeah, it's true. Or that's how I feel at least. With no surprise. As expectations run high this month; heat index is at its highest; and we are in the middle of spiritual, physical and mental restrains.

Preparing for Iftar usually takes up a lot of my energy, thoughts and time. The highlight of the day being the table laid for a memorable meal with family and friends—sometimes elaborate, sometimes simple—by sunset.

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!

Rasam — Hot and Sour Vegan Soup

Rasam is synonymous with soup. Sassy, clear soup. A South Indian staple.

Pleasantly light, fabulously sour and delightfully spicy. With full flavors of—sweet, sour, salty, spicy—in every bite. Ahhh, bliss!

Besides, a glass of rasam is a surefire way to boost your health and spirits whenever you are under the weather. Oh yeah. The punchy flavors are good for whatever ails you, and -- equally good for digestion, too.

Okra Stir-fry — Vendakka Upperi

I’ve penciled in bright sunshine and hot weather across my calendar for June, July and August. As much as I love summer that brings life, color and sparkle to the beautiful nature, I’m too hot and wilted these days, and yearning for some magical moments — some fun and joy to take my breath away. Sigh.

You are probably sick of hearing me talk about rain by now, but honestly, I’m thinking of rain. Ahhh, rain....the kind that battles against the door inviting me to step outside, get wet, toss my care, be spontaneous, splash puddles, and wash my problems away. In a desperate attempt to feel fresh and alive again; to be liberated. And then, I will not mind embracing this heat and warmth, with a renewed sense of energy. It’s a nice feeling to experience—you know what I mean?

Okay, maybe it sounds a little crazy. Really?

Hard-boiled Egg Whites with Veggies — Mutta Thoran

With the Easter egg frenzy visible in every food magazine, I decided to try and share something new with this egg-ceptional food. Right in time for celebration.

Eggs are central to many cuisines and one of the most versatile of all ingredients in the kitchen, as it's used to bind, thicken or lighten a dish, as well as for glazing. Many recipes, sweet and savory, call for the extensive use of eggs—cakes, macaroons, cookies, custards, pancakes, waffles, fritters, French toast, soufflé, frittata—and it can be quite tricky for anyone following a vegan diet, or allergic to eggs, to avoid dishes prepared with this food.

Steamed Rice-Cake with Black Garbanzo Beans Curry — Puttu with Kadala

The weather was gorgeous the past few days. In the midst of rising mercury, we were back to spring with the drizzling rain. Oh yeah. Drizzling rain, balmy breeze and peals of thunder. Aha. The tinkling wind chimes and sweet fragrance of flowers from my garden evoked a sense of déjà vu—blissful memories of times past. I wish the weather would stay like this for a while. Calm, beautiful and soothing. Before summer truly envelops us.