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.

PARIPPU CURRY ( Dal with coconut)

This creamy preparation of dal with coconut is so light with rice and the best accompaniments would be fish or meat roast.Very different from the one I usually have from the northern parts of India.

FISH IN ROASTED CHILLI GRAVY

I remember my mother making this dish and keeping it overnight.The next day she would boil it again and reduce the gravy,and thats when it tasted much better than the previous night.We accompanied this with the traditional parippu curry and rice or the other best combination no keralite can ever forget the taste of is Kappa,Meen curry( this one) and Pullisherry.....It would be a feast them...

PLANTAIN SABJI ( AETHEKKA ERISHERRY)

Kerala famous for its coconuts and plantains, combine them together and get this superb dish.

MIXED THORAN

A little of this a little of that, toss up everything thats left in my fridge and this dish comes up.

PULLISHERRY ( BUTTERMILK in COCONUT GRAVY)

I could just eat rice with some pickle and this gravy,so refreshing and light on you.Think i will make it tomorrow

YAM AND LOBIA SABJI

I never knew why the world produced yam until I found out this recipe and many more to come

MUTTON BIRIYANI

My mom always hid her secrets of kitchen ,I sneeked out this recipe,try it and you will know why she hides them...so many more recipes yet to smuggle from her

FISH IN COCONUT AND CHILLI PASTE

Staple dish of keralites, can never go wrong with this one.

FISH FRY ( KERALA STYLE)

My mommy cooks it the traditional way,I tried some changes and it worked,after all I am her daughter

PRAWN ROAST

These were one of our house specialities when prawns costed in gold, now they are our regulars, so easy to cook and yummiliciously ....my mouth's drooling......