Vegetables are a huge part of the diet in Kerala. And, locals enjoy their vegetables especially when they are served in Keralan Vegetable Ishtoo. Ishtoo is the Malayalam word for stew. The vegetables involved in this stew vary depending on what’s fresh at the local markets. Cooks pick the freshest seasonal ones. Then, they simmer …
Appams are steamed rice and lentil crepes. We made them with Aroma Dipu of Casa Linda in Kochi. We watched in fascination as she spread the batter in a concave pan, then created a flower petal design by tipping it to and fro. The batter is then steamed by placing a lid on the pan. …
After learning to make Fish Molee at Nimmy Paul’s Cookery School we were excited to try our friend Aroma Dipu’s Fish Molee. Fish Molee (pronounced moy-lee) is a classic Keralan dish. It has a minimal number of ingredients and maximal flavour extracted from those ingredients. Nimmy Paul’s recipe does not have turmeric. Aroma’s does. We …
Large flakes of fresh coconut accent this dish of Susheela’s Coconut Prawns. It is the favourite recipe of Susheela’s daughter-in-law, Aroma Dipu. Together, Aroma and Susheela shared how to make it when we joined them for a cooking lesson at Casa Linda Cooking School in Kochi, Kerala. Testing the recipe at home was almost as …
It’s 9:30 in the morning. Traffic is picking up in the market district of Kozhikode (Calicut) not far from the beach and the fish markets. Stall keepers are pulling up their retractable doors and shops are opening. One of them is Kumari Banana Chips. From across the road we watch a small red-bodied mini-truck with …
It’s easy to see why Unnakkai – Cotton Balls are such an instant hit with all who try them. Banana fritters stuffed with coconut? Yes, please. There are some recipes that are hard to replicate at home. This one for Unnakkai – Cotton Balls might be one of them. First, these spindle-shaped treats are made …
Arikkadukka – Spicy Stuffed Mussels is one of the most impressive dishes we’ve enjoyed during our travels in South India. And, you can only find them in the Malabar region of Kerala. Kallummakkai or Kadukka are the Malayalam names for mussels. Not only is this dish only found on the Malabar coast, it’s enjoyment is …
This Moplah Shrimp Biryani comes together quickly and has two surprising elements. First, you use short grain rice to make it. Second, you present it in a banana leaf. Where North Indian and Persian Biryanis use long grain and basmati rice, the locals on the North Malabar Coast of Kerala use a short grain rice …
Koonthal Varuthatu (Squid Roast) is a Malabar delicacy. Fresh from the Arabian Sea, squid is readily available on the west coast of Kerala. Because Kozhikode is a major fishing port, the city is perfectly situated to take advantage of this bounty. Most of the world has some version of fried or roasted squid. We know …
Neichoru (Ghee Rice) is one of the most popular Moplah dishes. Locals serve it at most special occasions and ALL weddings. The addition of fried shallots, raisins, and cashews elevates this rice dish to a grand level. It is also enjoyed on its own as a lunch or dinner. At weddings, the host family serves …