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| Chilled Curd Idli (Thayir Idli) — golden, air-fried, and bathed in tempered yogurt |
Coimbatore Angannan Style Mutton Biriyani is a fragrant, mildly spiced Kongu style mutton biriyani made with Seeraga Samba rice, a ground shallot masala, curd and rich mutton stock. Cook it in a biriyani vessel with dhum, a pressure cooker or a rice cooker.
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| Authentic Homemade Khoya (Mawa) Recipe |
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| Soft, fluffy Maida chapati fresh off the tava |
Coimbatore Angannan Style Chicken Biriyani is a fragrant, mildly spiced South Indian chicken biriyani made with Seeraga Samba rice, a ground shallot masala and curd, capturing the soul of Kongu Nadu cuisine. Cook it in a biriyani vessel with dhum, a pressure cooker or a rice cooker.
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| Traditional Homemade Dairy Essentials |
Growing up, my days began and ended with a tall, intimidating glass of milk. With a fair bit of parental compulsion and my own childhood aversion, I used to gobble it down under my Mother’s watchful, unblinking stare. My brother, however, had his own hilarious anecdotes about dodging that daily routine! Over the years, I gradually fell in love with dairy, finally acknowledging its rich taste and incredible health benefits. Today, I’m sharing my traditional, time-tested methods for making these wholesome staples at home, from creamy curd to golden ghee.
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| Traditional set curd in clay pots |
Perfectly cooked, fluffy Kerala Matta Rice, often called Rose Matta or Palakkadan Matta — is the nutritional heartbeat of every authentic Kerala home. This indigenous, par-boiled red rice, colloquially known as Kuthari or Chembavu Ari, is a fibre-rich powerhouse celebrated for its earthy flavour and lower glycaemic index. Whether you're simmering a comforting bowl of Kanji, fermenting batter for crisp Appams, or pairing it with a fiery fish curry, mastering the precise rice-to-water ratio is the secret to that perfect, distinct grain. In this updated guide, discover foolproof, time-tested, beginner-friendly techniques for stove top, pressure cooker, Instant Pot, and thermal pot methods. This is the foundation of every traditional Kerala Sadhya, and once you understand this grain's personality, you'll never settle for mushy rice again.
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| Separating Whey Water from freshly curdled Paneer |
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| Separating Whey Water from freshly curdled Paneer |
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
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Indulge in Kerala’s Culinary Heritage: Traditional Onam Sadhya Recipes, with Expert Serving Tips! Celebrate Onam the authentic way! Discover 25 timeless Kerala Sadya recipes in my ebook. From avial to payasam, bring home the flavours of tradition. Available now on Amazon!
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