Aviyal in a Pressure Cooker

This post is part of Onam and Sadya. The recipe below will make enough to serve 6 - 8 people for a Sadya. Measurements are only approximate.

Aviyal is a dish from vegetarians paradise. It is a semi dry preparation of mixed vegetables with crushed coconut, cumin, garlic, green chilly and yoghurt and finished off with fresh coconut oil. The tartness of the

Paneer Makhani/ Butter Paneer

I've spent the first 23 years of my life in Kerala and Sharjah, but had never tried any North-Indian dishes. I guess the answer to that is that my parents are not foodies. They never ventured into new territories of the food land; always satisfied with their limited sapidity of Kerala, Arabic and Indo-Chinese cuisine.

Cabbage Thoran

This post is part of Onam and Sadya. The recipe below will make enough to serve 6 - 8 people for a Sadya. Measurements are only approximate.

A "thoran" is a side-dish that is part of an everyday meal in a Kerala household. It is a dry side-dish, usually cooked with crushed coconut, green chilly, turmeric powder and cumin seeds and sometimes other

Palada Pradaman

This post is part of Onam and Sadya. The recipe below will make enough to serve 6 - 8 people for a Sadya. Measurements are only approximate.

Palada Pradaman was indeed a great challenge for me this year. This is only the third time that I ever made it and it is the first time I succeeded in getting a light rose colour to the pradaman; thanks to LG and RI for their

Tomato Rasam

This post is part of Onam and Sadya. The recipe below will make enough to serve 6 - 8 people for a Sadya. Measurements are only approximate.

Rasam is derived from the Sanskrit word 'Rasa' which means juice. Historically, it was prepared with black pepper and tamarind but over time, different ingredients were added to this base to prepare different types of

Parippu Curry - Onam Special

This post is part of Onam and Sadya. The recipe below will make enough to serve 6 - 8 people for a Sadya. Measurements are only approximate.

Parippu Curry is made with mung bean lentils and is served as the first course of a sadya with clarified butter/ ghee. For a normal lunch, this is usually prepared with ground coconut paste which makes it a rich side-dish.

Wambatu Moju/ Fried Eggplant (Sri Lankan)

No festival in Sri-Lanka is complete without this spicy fried eggplant curry which is commonly known as Wambatu (Eggplant) Moju. It is more like a pickle than a stir-fry or a curry and is served with plain rice and other curries.