KERALA PAROTTA

The making of Kerala parotta is time consuming so I make them prior and store in my freezer in air tight packets.

INGREDIENTS TO MAKE PAROTTA:

• 2 cups flour (maida)
• 1 cup milk
• 1/4 tsp yeast
• 1 tsp sugar 
• salt as per req
• oil
• water

KOTHU PAROTTA

A perfect Non-Veg Brunch party requires such treats. My freezer is stocked always with all types of non-veg delicacies.Dinner in my home is incomplete without a non-veg side dish.So on my Lazy Sundays, the only day I get off from my workplace I toss up all the leftovers and presto a fulfilling brunch to keep my family rocking for the whole day.(till I feel like cooking the next meal)

CHICKEN PEPPER FRY

INGREDIENTS:

• 2 chicken breast piece
• 2 onions thinly sliced
• Handful of curry leaves
• ½ tsp fennel powder
• ¼ tsp Turmeric pwd
• ½ tsp chilli pwd
• 1 tsp coriander pwd
• 2 tsp black pepper pwd

FISH IN FRIED COCONUT PASTE

This traditionally cooked fish curry has the unique flavour of roasted coconut and spices that blend in so well with the fish and it goes very well with rice.

Staying out of kerala coconut becomes a rare ingredient in some places so i alternate fresh coconut with dry desiccated coconut which is available in almost every shop.

Sometimes I take that extra effort to fry the same masala's in larger quantities and store in the fridge and as and when required grind them to a smooth paste and use the same way.

FISH PEERA

Fish prepared dry as a side dish when you have your gravies to support the rice.For non-vegetarian keralites their meal is incomplete with fish, so you will find a variety of seafood preparations in all forms in this beautiful greeneries of kerala.