Chicken ularthiyathu (pronounced oo-lar-thi-ya-da) is a semi dry, spicy chicken dish from Kerala. Syrian Christian kitchens all over the state take great pride in their fish and meat dishes. The ularthiyathu style of cooking – slow frying or roasting of meats, that renders them tender while giving them a nice brown char. Beef ularthiyathu is famously cooked for every Christmas feast. No festive table is considered complete without this beloved…
As egg curry recipes go, this one is not a traditional one since cashew-based lamb/mutton and chicken curries are de rigueur but not egg curries. I saw no reason why a rich, mughlai-style curry such as this could not be paired with eggs. So I tried it. And it turned out really well. Paired with rotis, parathas or any other Indian bread, this creamy cashew egg curry makes for a…
My walnut crumble cake could well be titled ‘yoghurt cake’ because it has a generous quantity of yoghurt. This walnut and date topped cake is plumped up by full-fat yoghurt which yields a delightfully moist and tender crumb. So you have a wholesome, buttery, yoghurt-rich cake with crunchy, sweet-salty walnut crumble in the centre and on top. A double walnut crumble cake if you like. Curd, that’s Indian for yoghurt,…
Winter is leaving. And with it, are sweet, red carrots that’ll soon be gone from the markets. So a whole wheat carrot cake is my way of bidding the season adieu.…
You can tell, blindfolded, when Kerala prawn masala is on the menu. First, you smell the curry leaves, then the pepper or maybe the cinnamon, cloves or fennel seed and don’t forget the prawns. …
A gluten-free banana bread with the goodness of whole grain flours. This Gluten-Free Eggless Banana Bread is made with my very first, homemade gluten-free flour blend. I’m not gluten-free 100 per cent of the time but ever so often, I like to eat a cake, a flatbread, bread or pancake that is satisfying yet light on the tummy. Very often, I’ve found gluten-free flour blends to be merely a combination…
I craved lamb rasam on a cold winter evening. Tangy, meaty and peppery, it was the warm hug I needed to keep me cosy and safe from the December chill outside. Rasam is the Jewish penicillin of South India. Every home has their favourite rasam recipe passed down from great grandmothers and grandmothers, to cure all manner of colds, coughs and sniffles. Rasams are thin, mainly vegetarian soups with either…
Buckwheat banana bread for breakfast almost everyday this week and I recommend it to everyone. I love the idea of cake for breakfast. The beauty of this buckwheat banana bread is that it sings of vanilla-scented, ripe bananas and the earthy wholesomeness of buckwheat and yet, has a touch of sophistication lent by the addition of coffee. …
This orange and almond cake has ORANGE – the zest, the juice and even bits of plump segments. Seduced by the bright orange lure of Maltas, I dreamed of a fresh, light and healthy cake that I could eat for breakfast. Mediterranean in origin, Italian or/and Spanish, an orange and almond cake to me, is evocative of sunshine-soaked days of sweet serendipity, lying under a an orange tree, catching up…
This custard apple kulfi is a riff on custard apple ice cream made by one of my favourite ice cream brands. If imitation is the best form of flattery, then I plead guilty. My weakness for soft, creamy, and fragrant eggshell-white charms of custard apple ice cream gave me the idea of bringing these flavours to a kulfi. A velvetty, custardy frozen dessert, traditionally flavoured with saffron and and cardamom,…