Thursday 28 April 2011

Our Cooking Station!

I have been thinking for quite some time to compile a complete list of recipes from traditional to western that would help readers to easily choose or mix and match menus when they plan a party… On a recent chat with Bharathy I told her about this idea and she immediately agreed with me. I have more of bakes, desserts and western recipes while Bharathy has more of traditional Kerala and Tamil delicacies, mostly vegetarian

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White Chocolate Mousse with Passion Fruit

Hope you all had a great Easter! Here we also had a great time…. I made this White chocolate mousse with passion fruit from Technicolor Kitchen as our Easter dessert. You must be well aware of my love affair with passion fruit by now J  I was thinking of making this for quite some time and on Easter day I made this and it was really delicious and quick recipe to make… The only difference I did was I made  puree of passion fruit pulp, strained it and made it into a thick sauce because my hubby and son did not want passion fruit seeds in their dessert! I have shared this with my neighbor and they also really loved it!
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Sunday 24 April 2011

Happy Easter!!!

He has risen.

Have faith in Him…

And He will always be there for you!

Have a Blessed and Happy Easter!

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Friday 22 April 2011

Kanjiyum Payarum / Rice Gruel and Lentils Stir Fried with Coconut ~ Good Friday Special

In Kerala, among the Jacobite community, Kanji is served after the long service at church on Good Friday. We spend almost 6 to 7 hours in church, fasting, and when the service is over, piping hot Kanji is served in manchatti /earthen bowl along with Vanpayar Thoran, Kadumanga Pickle and Pappad. It is bliss to have Kanji at church especially when you are super hungry!  I follow this tradition every year and this year I made both Vanpayaer and Chrupayar thoran because I like Vanpayar thoran and hubby likes Chrupayar thoran with Kanji…. Also we had Lime pickle, Sweet Mango Pickle, Pappad and yogurt!
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Indari (Indri) Appam / Pesaha (Passover) Appam with Step by Step Pictures and Video

Pesaha (Passover) Appam with Step by Step Pictures and Video

Indari Appam or Pesaha Appam is unleavened bread made on Holy Thursday (Maundy Thursday) among the Jacobites and Catholics in Kerala. During my childhood, my mom used to make Indari Appam and Kurukku every year and I also follow that tradition. In Kerala Indari Appam is made on banana leaf, since I don’t get banana leaf here I used aluminum foil.... This is the traditional method for making Indari Appam in the Knanaya Jacobite Community.

Jacobite Indari Appam / Pesaha (Passover) Appam with Step by Step Pictures and Video

Indari (Indri) Appam / Pesaha (Passover) Appam
ഇണ്ടറി അപ്പവും കുറുക്കും I പെസഹാ അപ്പവും പാലും
(Makes around 20-22 Indari Appams)

Roasted Rice flour-4 cups
Urad dal- 1 cup
Coconut-2 nos or (almost 4 cups of grated coconut)
Jeerakom/Cumin seeds-11/2 tsp
Garlic-4 cloves
Small Onion - 4 (optional)  
Salt to taste

  • Soak urad dal for two hours.
  • Drain and grind to a smooth paste together with coconut, garlic, cumin seeds and salt, adding very little water.
  • Mix this ground paste with rice flour and make soft and smooth dough.
  • Do not allow this mix to ferment. Take small balls from the dough and flatten each ball on a piece of banana leaf with finger tips. Dip finger in water in between.
  • Fold and steam the appams in Appanchembu (steamer) or in pressure cooker without keeping the weight, filled with enough water for 30 minutes or until appam is cooked throughly.

How to make Jacobite Indari Appam  with Step by Step Pictures and Video


Rice flour-1 tbsp
Jaggery-250gm (melt jaggery with little water and strain the syrup)
Coconut milk -2 ½ cups
Roasted Cumin powder~ to taste
Cardamom powder~To taste
  • Mix rice flour with melted jaggery syrup and coconut milk.
  • Cook this mix stirring continuously to a medium thick porridge.
  • Flavor with roasted cumin and cardamom powder and remove from heat.
  • Serve with hot Indari Appam.
Jacobite Pesaha Paal

Indari Appam / Pesaha (Passover) Appam with Step by Step Pictures and Video

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Tuesday 19 April 2011

Manga Achaar / Minced Mango Pickle (Sweet)

Had this Minced Mango Pickle at my sister in law’s place on my last vacation and I really loved this slightly sweet and tangy mango pickle. Wrote down the recipe from her. Since its mango time now and I got some really nice raw mangoes I made it recently.  It is really good with rice, Kanji (rice gruel), chapathi or stuffed parathas with yogurt. A perfect companion when you are out of some curries or you are on Lent

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Sunday 17 April 2011

Peynirli Poğaça (Turkish Feta And Herb Filled Savoury Buns)

I feel the best part of blogging is you get introduced to a lot of new dishes / cuisines every day. When Aparna posted these Peynirli Poğaça (Turkish Feta and Herb Filled Savoury Buns) I made it the same day itself. Check out Aparna’s place as she has explained very well about “Poğaça” (pronounced POH-gah-cha). We love feta cheese and I already made these buns twice…. Try these if you like feta cheese and I don’t know if feta is available in India….I am sure these buns will equally taste good if you substitute feta cheese with paneer / Indian cottage cheese….
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Monday 11 April 2011

Spicy Chicken Skewers

Made this easy spicy chicken skewer recently after seeing it at Living Lou’s place. It was so easy to make with only 5 ingredients :)… I grilled mine in my cooking range…. You can either bake in the oven or grill as you wish… Next time when I make this I will thread some capsicum pieces, onion and tomatoes along with the chicken…  you can serve this as a starter or as a side dish when you plan a menu… try to include this when you plan your Easter menu :)…  by the way if you need ideas to plan your Easter menu please check here :)….
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Thursday 7 April 2011

Jaathikka Wine / Nutmeg Fruit Wine

You will find Jaathi / Nutmeg Tree in the backyard of many homes in Kerala. People usually collect the nutmeg and mace and discard it’s fruity yellow cover. It is really good for making pickle, wine, chammanthi etc.... Back home we used to make a lot of wine and pickle with it. When in season you can collect a lot of these fruits in one or two days and since the fruit won’t stay for long, even inside the fridge, you have to make wine or pickle with it immediately..... Jaathikka Wine tastes really good and this is my hubby’s favorite…. I got some Jaathikka thodu from my sister in laws backyard on my last vacation....Hope you will try this wine when you get a lot of Jaathikka....  I am sure you will enjoy this wine :).....
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Monday 4 April 2011

Mango Yogurt Verrines

World Cup Cricket fever is all over the news whether on TV, in the newspapers, on FB, blogs… I am not at all a sports person but I still enjoy this sprit and am really happy that finally after a lot of nail biting India has won the World Cup :)… A proud moment for each and every Indian to cherish in their lives… people are celebrating this victory by sharing sweets, bursting fireworks, partying… so I thought I should also celebrate this victory in my own little way with something sweet! Also my little one’s school reopened today after 2 weeks of holidays… he is all set to start a new year with new books, bag, pouch, water bottle etc etc… and I am a little tense how he is going to cope with his studies, who will be his class teacher… Every mom’s little worries…. you got it right??:D…. I know since there is no shuffling in the class his friends will be the same from nursery…little relieved in that matter… but he seems to be really cool :D…Woke up at 5.30 today and he got ready in time and was telling me I am a big boy now… I am going to the 2nd std :D…. oh yes true my little one is growing up…. Wishing him all the success in his studies and today’s post is one of his favorite desserts… a simple Mango Yogurt!
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