Fish Mole and a Belated Birthday Wish

The Portuguese word "Mollo", derived from the Nahuatl word 'molli' refers to traditional sauces or stews that is prepared by grinding together different ingredients and then cooking it, to make a thick sauce or stew. In Kerala, the "Fish Mole" is prepared by boiling several crushed spices in a light coconut milk and then finished off with thick coconut milk. Shallow fried fish immersed in inconspicuously spiced coconut milk with green chilly, ginger, garlic, pepper and vinegar is a speciality of Central Kerala and has its own mark of Portuguese influence on it.

Warm Sticky Date Pudding with Almond Praline

Some fresh Medjool dates have been beckoning me from the pantry for over a month now to use them in my baking. For some reason I've just got bored with it. In fact, I've not baked even once this winter. So last week, when my little ones complained that I've not been baking as I used to, I was filled with guilt and remorse. I gave in and asked them for their choice. JK didn't have to think twice before he shouted, "Sticky Date Pudding"!

Quick and Easy Fried Rice

Fried rice is a remarkably versatile dish that is good for a simple dinner or for a lavish party presentation. It is the simplest, quickest and most nutritious meal that every lady in today's fast paced world resorts to prepare at least once every week in her kitchen. Though its origins can be traced back to China, this rice dish loaded with veggies and sometime egg and meat, is a staple food in almost every household in every fast-paced country now.

Chicken Curry (Kerala Style)

This is not "the" Kerala style chicken curry. This is only "a" Kerala style chicken curry; just one among the different styles of chicken curry that can labelled "from Kerala". There is nothing very exquisite about this curry except that I grew up eating this chicken curry. And measure for measure this is my Mum's recipe.

Coconut Milk using Coconut Milk Powder

In olden times, our parents, grand parents and their ancestors spent hours in the kitchen to extract fresh coconut milk from fresh coconuts. While the taste of fresh coconut milk is unsurpassable, it is completely impossible to ignore the convenience of ready-made, easily available packets of coconut milk powder. Coconut milk prepared from coconut milk powder can easily be substituted for fresh coconut milk in curries and gravies. But it is advisable to use a good quality canned coconut milk for desserts and puddings

To prepare thin coconut milk
Dissolve 1 tbsp coconut milk powder (I use Maggi Coconut Milk Powder) in 1 cup of lukewarm water and stir well until dissolved.

To prepare thick coconut milk'
Dissolve 6 tbsp coconut milk powder (I use Maggi Coconut Milk Powder) in 1 cup of lukewarm water and stir well until dissolved.

Almond Praline

Almond Praline is a perfect accompaniment to plain, soft chocolate or caramel, cakes or puddings. The crunch of almonds together with caramelised sugar, imparts a wonderful texture to desserts. It can also be served on its own, as a scrumptious crunchy after-meal sweet. (recipe source: Super Food Ideas Magazine)

Me on a Plate - Fish in Creamy Coconut Gravy with Raw Mango

When I started blogging I thought I was writing into an empty space. Except for a handful of friends I knew who are interested in cooking, I wasn't expecting many readers for this blog. But when I received emails and messages from my friends and their friends saying that were trying out my recipes, I was overwhelmed. My joy knows no boundaries. A Very Big Thank You, to all of you for your feedback and encouragement.

Now, let's get to business - my post for today. Most of you, who watch Masterchef Australia series, must be quite familiar with the segment, "You on a Plate". The contestants have to prepare a dish that best represents them. I've been thinking about which dish represents me for a while now and recently decided that Fish in a Creamy Coconut gravy with Raw Mango  (Thenga aracha pacha manga itta meen curry) should be it.

Baingan Bartha - Spiced Smoky Eggplant

North-Indian vegetarian curries, for me, are always a reminiscent of the first year of my married life and the Savali Vegetarian Restaurant at Nigdi in Pune. This restaurant was our favourite hang out during weekends and when I was too tired to cook during weekdays. GC's favourite was Dal-Chawal (Rice with Yellow Lentil Curry) with Bhindi Masala (Okra in a spicy red semi-dry gravy), plain yoghurt and papad. As for me, I was in love with all the North-Indian dishes there, that I could never make choice.

Chocolate Molten Lava Cake - My 50th Post

You like sweets. You love cakes. And you die for chocolates! Then, these decadent little cakes with a warm, gooey chocolate centre is for you - a chocoholics dream dessert.

Fish Biryani - Kerala Style

Belated Father's Day wishes to all Dad's out there....

Nowadays celebrations in our house is planned by my two "big" boys who already think that they should be on top of everything. Spring is here on time this year - the days are bright and sunny, the weather is getting warmer and flowers are blooming everywhere. While I was taking this as an opportunity for me to get lazy and bribe GC into taking us all out to the park and celebrate Father's Day with a bbq, my 'bosses' in the house had other plans. They knew they could handle a simple breakfast with tea (in the microwave) and toast with butter and jam for breakfast, they had to pull me in to prepare something high for lunch. There are no seconds thoughts about it - there has to be fish and chocolate.

Carrot Raita

Carrot raita is made with finely grated fresh carrots in yoghurt and finished off with tempered mustard seeds and curry leaves which a wonderfully delectable side dish that be enjoyed with plain rice or rotis as well. My Mom usually serves this with Fish Biryani.