QUICK PAROTTA RECIPE

    We all love Parottas, but most of us are not experienced enough to make Parottas at home as an ace Parotta Master.  Spreading & elongating the Parotta dough throwing it out through the air to get a thin sheet, which results in wonderfully flaky & soft Parottas.  Experience can surely make you an ace in due course.  But I am not "Dulquer Salman" to get it through overnight as he does in the Malayalam Movie "Ustaad Hotel". The whole movie is laced with food in its script. When I write about Parotta, I indeed need to mention "DQ alias Dulquer Salman"somewhere or the other.  Though not quite related to the above anecdote, but because of an inside joke in the family, but he has become so synonymous to Parotta at home.😉

    So, I needed some easy-queasy techniques, as normal as ever, to feed my lazy mind. And at last this is what I found after years of multiple trial and errors. Good techniques to easily get perfectly textured soft & flaky Parottas.  I think this particular technique has taken up the social world. It has been propagated well enough and it is absolutely a boon to people like me, who love to make Parotta and also require easy technique. It is also known by the name of  "Nool Parotta" or thread like Parotta, which is the final texture of this Parottas which is the result of cutting it into thin strips. 

QUICK PAROTTA RECIPE

    The Parotta recipe though is the one I perfected after quite a number of mishaps and adjusted to my preference.  But I prefer Mrs. Lakshmi Nair's Parotta recipe which yields you with soft & tasty Parotta not heavy as such.  Just the leavening time is what was a concern.  Sometime, you may decide to cook Parottas and may not have enough leavening time.  Then this recipe comes out to be useful.  You just need to leaven the dough for about 15 Minutes.

For more PAROTTA RECIPES, Click here...

    So, for the love of Parotta the second Parotta recipe (BACK TO BACK POSTS), as such a remarkable technique to get perfect Parottas - Layered and flaky, soft & tasty.  For EASY PAROTTA RECIPE, Click here...

Quick Parotta Recipe:

QUICK PAROTTA RECIPE

    Here, what's special about this Quick Parotta recipe is that, it can be cooked up in no time.  It doesn't require much of a leavening time And the technique used is simple amazing.  Once, the Parotta is well spread until thin, you would need to grease it up well all over the spread dough.  I have used Oil for it.  The original recipe asks for a mixture of Ghee and Butter, which made Parotta too heavy for our liking.  So I am altering it here.  Once you grease it up, then you need to cut thin strips out of a thinly spread Parotta and then gently fold it from one end using a Pastry Scraper or a broad spatula.  Grease it up again and then fold it up into a roll, as for a Parotta.  As simple as that.

    My previous posts also highlight yet another easy technique to get wonderfully layered Parotta. So here, choose the technique you prefer.  Both are easy ways to make perfectly layered & flaky Parottas.

For more INDIAN BREADS, Click here...

Preparation Time - 20 -30 Minutes
Leavening Time - 15 Minutes
Cooking Time - 20 - 30 Minutes

For KERALA STYLE BEEF RECIPES, Click here...

HOW TO MAKE QUICK PAROTTA / QUICK PAROTTA RECIPE

QUICK PAROTTA RECIPE

INGREDIENTS:

For Quick Parotta Dough:

For Smearing & Cooking:

Oil - 1/2 Cup(Approx)

For Dusting:

All-purpose flour - 1/2 Cup(Approx)

METHOD: 

For Quick Parotta Dough:

• Sift All purpose flour once, add semolina along with and add it into a big bowl.
• Make a hole in the centre and add Sugar & Salt.
• Then pour in about 1 Cups of Water to the flour mix and knead it into a pliable dough.
• Add the rest of the 4 tablespoons of water, a little(1 tablespoon) at a time, and knead it into a soft, pliable dough.
• The dough shouldn't be tough.
• Knead well for about 10-15 minutes.
• Then cover and leave it aside for about 15 Minutes.
• After 15 minutes, knead it once again.  The dough would have turned soft.
• Dust lavishly onto the surface you are going to spread the Parottas.
• Make balls out of the dough. You may get about 8 Balls out of the dough.
• And roll it out into a thin and even round (into the shape of a chapati), dusting enough flour as required so that it doesn't stick on to the surface.
• Spread it out as thin as possible.

•  Now, using a brush, smear oil/butter all over the spread dough.
  

• Then using a knife cut thin strips all through the spread dough.
  

• Now using a Pastry scraper, gently fold it up into a long strip. 
  

• Grease your hands well, and smear oil all over the long strip of dough. 
  

• Then, from one end, coil the folded strips around itself into a spiral.
• Tuck in the loose ends.  Grease it up and leave it aside.

• Follow the suit for the rest of the spread Parottas.

For Parotta:

• Meanwhile, heat the griddle in high flame.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape. 

EASY PAROTTA RECIPE

• Place the rolled Parottas on the hot griddle and cook.

• Lower the flame slightly and flip the parotta once and cook on the other side.
• Drizzle some oil over the parottas while they are cooking.
• Wait until small golden spots start to pop around.
• Once cooked, they will be crisp on the outside.
• Follow the suit for the rest of the parottas and keep them stacked.
• Once done, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

QUICK PAROTTA RECIPE

NOTES:

• Use more water, if necessary, while kneading the dough.
• I used exactly 1 Cups & 4 tablespoons of water to knead the Parotta dough.
• Please do strictly follow the measurements & leaving time for perfect Parottas.
• Use ample of oil to smear the spread Parottas before cutting it into strips.
• Then collect it into a long strip using a pastry scraper or a broad spatula.
  
• Smear oil all over the collected long strip with your hands, and then simply fold and roll it out.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape.
• Once cooked, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.
  

EASY PAROTTA RECIPE

    Making Parotta at home is one best way to eat the most debated dish.  The recent health conscious debates and all about the "all-purpose flour" and products made out of it has made eating Parotta sceptical.  But I belong to the old school. Though health conscious and I go to meticulous extent to cook in the most nutritious way. I believe that cooking, actually substituting certain dishes instead of All-purpose flour, White Sugar or Butter/margarine etc., is something not necessary when you are eating certain things in a moderate way.  Anyway it is my humble opinion. 

    Recent years and recent times of travelling to India, I can hear people around me speaking too much about the use(literal ban at households) of all-purpose flour, sugar and substituting rice with millets, oil with hand pressed organic oils, organic vegetables, palm sugar, free-range chicken and what not???

    So, is it possible not to eat Parotta and the other important thing Beef?  As a Malayali, Parotta and Beef is a feeling(anyway, that too marketed and popularized through social media to the core in recent times).  I love the combo whatsoever and making it at home satiates my senses to the core.  Perfecting certain dishes and when my family feels happy to eat it, I go to the extent of making it as perfect as I can.  

    So for the love of Parotta, I am coming up with two good recipes (BACK TO BACK POSTS), as such 2 good techniques to get perfect Parottas - Layered and flaky, soft & tasty. And will be followed by two good Kerala Style Beef Recipes too.

For a QUICK PAROTTA RECIPE, Click here...

EASY PAROTTA RECIPE

    This Parotta Recipe is more or less an easy version.  I have two easy methods for layered, flaky Parottas.  And this recipe is for ultimate Parotta beginners and if you are a Pro in it please do skip the recipe.

    I have had tremendous mishaps when it came to making layered Parottas.  While I lived in India, we had a big enough marbled kitchen counter where I could spread the Parotta as thin as and as big as I want.  So it was easy for me to just fold it up as we do for Lachcha Parathas and I simply got wonderfully layered and flaky Parottas.  But here, in Malaysia, what I have is a small Kitchen counter, a table literally.  So I found it hard to spread the Parottas, and least to mention my Parottas were big mishaps.  Seeing this my beloved hubby recently bought me a Stainless Steel Table just for making Parottas, which I now use it as my photography table too.  During the early period, I came across Mrs.Lakshmi Nair Parotta Recipe where she uses a simple technique to get Layered Parottas. 

For more PAROTTA RECIPES, Click here...

     This Easy Parotta Recipe concentrates mainly on the technique but requires a lot of leavening time. If you have all your sweet time, plan it ahead and go with this recipe. But it is worth the time and effort.

Easy Parotta Recipe by Mrs. Lakshmi Nair:

EASY PAROTTA RECIPE

     Mrs. Lakshmi Nair's version is simply to layer the spread Parottas on top of each and then leavening it for some time.  And then the magic happens, gently pull one Parotta from the batch and there it comes out like as if it had been spread into a thin layer.  Like how Parotta Master's just throw it out and make it elongate and spread.  But this technique is as simple as it is, you just need to gently pull it over, then grease the dough extensively and then fold it up into a roll, as for a Parotta.  I really loved doing this. It was a left hand's play - clean out and perfect as it is.  I would like to totally give all the credits and accolades of this Parotta recipe to Mrs. Lakshmi Nair for this recipe.  But I am jotting down this recipe in my blog for my usage and reference in future.

For more INDIAN BREADS, Click here...

Preparation Time - 20 -30 Minutes
Leavening Time - 4 Hours + 11/2 Hours
Cooking Time - 20 - 30 Minutes

For KERALA STYLE BEEF RECIPES, Click here...

HOW TO MAKE EASY PAROTTA / EASY PAROTTA RECIPE

EASY PAROTTA RECIPE

INGREDIENTS:

For Parotta Dough:

For Smearing & Cooking:

Oil - 1 Cup(Approx)

For Dusting:

All-purpose flour - 1/2 Cup(Approx)

METHOD:

Easy Parotta Recipe:

• Sift All purpose flour once and add it into a big bowl.
• Make a hole in the centre and add Sugar, Egg, Salt & Oil.
• Then pour in about 2 Cups of Water to the flour mix and knead it into a pliable dough.
• Add the rest of the 4 tablespoons of water, a little(1 tablespoon) at a time, and knead it into a soft, pliable dough.
• The dough shouldn't be tough.
• Knead well for about 8-10 minutes.
• Then cover and leave it aside for about 4 hours.
• After 4 hours, knead it once again.  The dough would have turned soft.
• Dust lavishly onto the surface you are going to spread the Parottas.
• Make balls out of the dough. You may get about 20 Balls out of the dough.

 

EASY PAROTTA RECIPE

• And roll it out into a thin and even round (into the shape of a chapati), dusting enough flour as required so that it doesn't stick on to the surface.
• Now we need to stack the spread dough Parottas over each other.
• For this, take a big plate, or you can stack it up on the kitchen counter too.
• Dust the plate or the kitchen counter where you are going to stack the spread Parottas.
• Place one Parotta onto the dusted surface/plate.  
• Smear about 1- 11/2 teaspoon of oil over the Parotta, then sprinkle some all-purpose flour over it.
• Take the next ball, spread it into a thin and even round and place it on top of the previously stacked Parotta.
• Smear oil all over the Parotta, then sprinkle some flour over it.
• Follow the suit for the rest of the dough.
• Layer 10 Parottas into one full stack. You are required to stack it up into 2 portions of 10 each.
• Once stacked, smear oil all over the Parottas.

EASY PAROTTA RECIPE

• Now cover each stack of  Parottas with a big bowl and leave it aside for about 11/2 hours to 2 hours.
• After the leavening time, remove the cover.
• Grease your hands & gently pull the first Parotta from the stack.
• It would stretch and come out clean as you pull into a thin dough sheet.
• Smear some oil over the stretched sheet with your hands.
• Gently lift the stretched sheet and fold them into pleats until they are folded into a long strip.
• From one end coil the folded strips around itself into a spiral.
• Tuck in the loose ends.  Grease it up and leave it aside.
• Follow the suit for the rest of the spread Parottas.
  

For Parotta:

• Meanwhile, heat the griddle in high flame.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape. 

EASY PAROTTA RECIPE

• Place the rolled Parottas on the hot griddle and cook.
• Lower the flame slightly and flip the parotta once and cook on the other side.
• Drizzle some oil over the parottas while they are cooking.
• Wait until small golden spots start to pop around.
• Once cooked, they will be crisp on the outside.
• Follow the suit for the rest of the parottas and keep them stacked.
• Once done, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

EASY PAROTTA RECIPE

NOTES:

• Use more water, if necessary, while kneading the dough.
• I used exactly 2 Cups & 4 tablespoons of water to knead the Parotta dough.
• Please do strictly follow the measurements & leaving time for perfect Parottas.
• Can halve the recipe too.  If so, beat the egg and use just half the amount of it.
• Use ample of oil to smear the spread Parottas while stacking.
• Gently pull the Parotta from the stack, it would come out into a thin long sheet.
• While pulling out the spread dough, it should stretch easily. A few small tears are fine.
• Smear oil all over the sheet with your hands, and then simply fold and roll it out.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape.
• Once cooked, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

KOTHU PAROTTA

    The truth is that I have never tasted a "KOTHU PAROTTA" from a street vendor. A dish which came into my acquaintance through the words of tastes & memories by my husband. Then gradually through his process of compensating & cooking the same for us. He has his specifications when it comes to cooking Kothu Parotta, as & how a Parotta Master does. Sauteing the seasonings, specifically squeezing out the tomatoes & not chopping them, adding the spices, then adding the Eggs & scrambling them up finely, pouring the Salna, mincing the Parotta etc., & etc. Then comes the main process, mixing it up until all the ingredients are well incorporated with the final result of a wholesome Kothu Parotta. This is where the exact skill & technique of a Parotta Master shows off when it comes to making Kothu Parotta, he shreds a whole Parotta while mixing them up with the seasonings & the Salna with his Iron spatula over a griddle. Kothu Parottas are best eaten at a street-side stall. But this version of homemade Kothu Parotta is the one I have ever known as Kothu Parotta.

    Kothu Parotta is made with shredded flaky Parotta's(Malabar Parottas) that are cooked with a medley of Onions, Green Chillies, a clove or two of Garlic, loads of Curry Leaves, Tomatoes and flavoured with Salna & masala powders. We usually make it along with Eggs, which is a default style at home. You can even add shredded Chicken/mutton pieces into it. The trick to getting perfectly textured(not soggy) Kothu Parotta is to cook them on a medium flame, Mincing & mixing the ingredients until all the seasonings & spices are well incorporated into the minced Parottas. Serve Kothu Parotta, piping hot with a hearty serving of Salna. My husband suggests & prefers it to be served along with Coconut Chutney & Salna.

    Though the total credit of inventing Kothu Parotta goes to Madurai, a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa. But the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai in & around Tamil Nadu. Also, we can see this dish in the name of Kothu Roti, which is equally a popular dish in Sri Lankan Cuisine.

    Kothu Parotta is a popular street food sold in most of the South Indian Kaiyendhi Bhavans, Military Hotels and Small Restaurants. Even popular Vegetarian restaurants like Saravana Bhavan & Coimbatore Sree Annapoorna Gowrisankar sell these Kothu Parotta, in the name of a vegetarian version. But in my opinion, the ones sold in Kaiyendhi Bhavans takes the total credit, with their unmatching style of preparation, taste with a medley of spices and seasonings added into it, converting it into a wholesome meal by itself.

    The street food stalls colloquially called Tattu Kadais/Kaiyendhi Bhavans which pop up with the setting sun cater to a wide range of local delicacy/fast food varieties. These small eateries along the roadside are popular among the local crowd for cheap and homely food. Along with the long list of dishes they serve, Kothu Parotta has become the identity of a Kaiyendhi Bhavan in due course. The unflawing sound of the street vendors alias Parotta Masters, indirectly invites their customers to their stalls, announcing the preparation of the so-called Kothu Parotta or minced Parotta. The cling-clang sound which comes out during the process of mincing the Parottas & incorporating them with spices, Salna*, Eggs or sometimes with shredded chicken/mutton pieces with their iron spatula over the iron griddle, is a default sound most of the Street food lovers are accustomed to.  

    This Kothu Parotta Recipe is the way how my husband makes it at home. You can get easy with what you need in your Kothu Parotta recipe. Can add Eggs, shredded chicken/mutton pieces or avoid all these, pour Salna and cook it along or substitute Salna with Mutton/Chicken/Curry Masala, add finely chopped vegetables etc., & etc. No strict rules & recipes to adhere, the idea is to get the taste and feel of a Kothu Parotta you Love the Most. So one final word - Kothu Parotta is best eaten at a street-side stall. But if you cannot get enough of it or if you are living in a place where you cannot get hold of it, then try this homemade Kothu Parotta which is equally good, and convincing to the terms of a Street Food - Kothu Parotta. What you would need are some homemade or store-bought or frozen Parottas, a bit of Salna/Masala Powders & there you can play with it to convert it into Kothu Parotta of your choice.

Salna* 

    Salna is nothing but an Onion- tomato-based neither thin nor thick curry, which also slightly fall under the category of a South Indian Kuruma. It is a default side dish served along with Parotta in most of the restaurants, Kaiyendhi Bhavans(Thattu Kadais), Military Hotels etc., Commonly served as an EMPTY SALNA/PLAIN SALNA & sometimes as Chicken Salna/Mutton Salna and also Veg Salna. Goes well not only with Parotta, but also with Chapati, Idli, Dosa, Idiyappam, Appam, Puttu, Uthappam etc.,  This is not a Curry that is served/ladled out but instead it should be poured-out over the dish. You can see them served in Buckets in roadside eateries or restaurants. I just realized that I haven't yet posted Salna recipe in my blog, will post it soon...

For a detailed Recipe on  HOW TO MAKE PAROTTA(ROTI CANAI),Click here...

Cuisine - South Indian, Sri Lankan
Course - Main
Spice Level  - Medium
Serves - 3- 4
Author - SM

HOW TO MAKE KOTHU PAROTTA

INGREDIENTS:

Parotta - 6 Nos.

Onion - 2 Nos.

Green Chillies - 3-4 Nos.

Garlic - 2 Cloves

Ginger - 1/2 " Piece

Fennel Seeds - 1/4 Tspn

Curry Leaves - 2 Sprigs

Tomato - 2 Nos.

Turmeric Powder - 1/4 Tspn

Red Chilli Powder - 1 Tspn

Mutton Masala Powder/Curry Masala Powder - 1 Tspn

Egg - 3 Nos.

Salna - 1/2 - 1 Cup

To Garnish:

Coriander Leaves - a few

METHOD:

• Shred the Parottas into small pieces and keep them aside.
• Heat oil in a pan, reduce the flame to medium-low, splutter Fennel Seeds and Curry Leaves.
• Saute finely chopped Onions, Green Chillies, Garlic & Ginger until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder, Mutton Masala Powder to the above and fry for a while on a very low flame.
• Add finely chopped tomatoes and saute it until tomatoes are well cooked, and oil separates from the mix.
• Alternatively, if you are using Nattu Thakkali(locally grown tomato) then you can easily squeeze it out and add it into the masala. 
• Sprinkle some water, if required.
• Now add Eggs to the above masala, and scramble it up finely. 
• Add salt and mix well.
• Once the eggs are well scrambled up, pour in a few ladles of Salna and give a quick stir.
• Now add shredded Parottas and mix well.
• Mix all the ingredients on a low flame, adding another few ladles of Salna.
• Mince, mix & cook until all the Salna is well absorbed by the shredded Parottas.
• Cook on a very low flame mixing and stirring it continuously until the Kothu Parotta becomes slightly dry. 
• Garnish Kothu Parotta with finely chopped Coriander Leaves.
• Serve Kothu Parotta hot with Salna & Coconut Chutney(If preferred).

NOTES:

• Can make Parotta/Roti Canai & Salna from scratch & then make Kothu Parotta.
• For a quick version, go ahead and buy Parotta from a restaurant, & there you get Salna along with Parotta which makes the job easier.
• Alternatively, make Kothu Parottas with frozen Parottas.
• If you do not have Salna, you can substitute it with any Chicken gravy/Kuruma.
• Or add Mutton/Chicken Masala Powder/Curry Masala Powder and skip adding Salna into your Kothu Parotta recipe.
• For a vegetarian version, skip adding Eggs.
• I have shredded the Parotta before adding them into the dish.
• A Parotta Master would mince up whole Parottas along with the seasonings with his Iron spatula over the griddle.
• To make the job simpler & if you are using a non-stick pan to make this Kothu Parotta, shred the Parottas and then mix them along with the seasonings & Salna.
• Slow cooking the masala on a very low flame enhances the flavour.
• If preferred can add more tomatoes.
• Adjust the number of spices to your preference.
• Cook Kothu Parotta on a low flame until all the Salna & Masalas are well absorbed by the shredded Parottas and cook until it becomes slightly dry.

Christmas Bliss - Fruit Cake & Homemade Wine

Why Kerala is the Ultimate Destination for Christmas and New Year Celebrations

     If there's one place I always dream of visiting during the festive season, it’s Kerala — especially during Christmas or Onam. The charm of Kerala's celebrations is undeniable, and it truly feels like "home" no matter where I am in the world. After all the travel restrictions and the pandemic, I’ve found myself missing India more than ever. As my husband often says, “The true spirit of Christmas can only be felt once you step into God’s Own Country.”

     As soon as you cross the Palakkad border, the festive atmosphere sweeps over you. Homes are adorned with sparkling stars, twinkling lights, and beautiful decorations. If you happen to be in Cochin during this time, you'll be mesmerised by how the city lights up, creating an enchanting and festive glow. The entire place feels alive with the spirit of the season — it's the perfect blend of tradition, joy, and warmth.

Feeling the Christmas Vibe in Kerala?

If you’re looking to bring a taste of Kerala’s festive charm into your home this holiday season, keep reading! I’ll be sharing some must-try dishes that will make your celebrations extra special.

Celebrating Christmas the Kerala Way

    I only truly came to understand and celebrate Christmas after marrying my beloved. A Kerala-style Christmas is something truly special — it’s the only way I know how to celebrate the season. Broadly speaking, we are Roman Catholics, with our roots tracing back to Saint Thomas, making us one of the oldest Christian communities in the world. This deep connection to our heritage gives us a unique way of celebrating the holiday.

Advent: A Time for Reflection and Preparation

    In keeping with our conservative religious faiths, which believe in suffering before celebration, the first 24 days of December — the Advent season — are marked by a time of austerity and restraint. Most traditional families, including ours, observe "Noyambu," which essentially means fasting or refraining from certain foods and activities. During this period, no meat, seafood, or dairy is consumed, and we lead a pared-back, frugal lifestyle, focusing on spiritual reflection rather than indulgence.

The Joy of Christmas: A Feast of Food and Merriment

    Then, when Christmas Day arrives, it's a celebration like no other, filled with pomp, merriment, and, of course, a grand feast. The austerity of Advent is swept away by the joy and abundance of Christmas, and the food and drinks are an essential part of the festivities. Christmas in Kerala is all about coming together with family, enjoying a sumptuous spread, and celebrating the season with warmth and love.

 

Ready to Bring the Kerala Christmas Feast to Your Table?

Stay tuned for my detailed Kerala Christmas/New Year menu, including traditional recipes that bring a taste of God's Own Country right into your home. These festive dishes will surely make your celebrations unforgettable!

 

 

Holiday Glam - Red & Gold Christmas Decor

A Christmas Feast Like No Other: Food, Family, and Festivities

    When Christmas Day finally arrives, it comes with all the pomp and merriness you could ever imagine, especially when it comes to food and drinks. The whole month of December, leading up to Christmas, has been a time of austerity and restraint, but once the big day is here, it’s a time to indulge in celebration and good cheer.

A Unique Christmas/New Year Menu

    Every Christian household has their own favourite menu for the holidays, and while there are many delicious options, what I take pride in is the set of recipes I’ve curated for this year’s Christmas/New Year celebrations. My menu is very much Indian at heart, with a blend of dishes from various regional cuisines and a few international flavours, all sprinkled with traditional family recipes that have been passed down through generations.

Festival Food: Not Just Good, But GREAT Food

    For me, a festival is never just about good food — it’s about GREAT food. And anything worth celebrating should come with special food to commemorate the occasion. Christmas and New Year deserve a spread that reflects the joy and abundance of the season, and that’s exactly what this menu aims to offer.

This Year’s Christmas/New Year Menu: Quick & Easy Menu Planning

    So, let me bring you a new set of menu choices for this year’s Christmas/New Year celebrations. I’ve put together a collection of recipes designed for quick and easy menu planning, ensuring that your holiday meal is as hassle-free as it is festive. Whether you’re hosting an intimate family dinner or throwing a fabulous party, this Indian-style menu is sure to impress!

Here’s what you can expect from this year’s holiday spread:

Traditional Cakes & Homemade Wines 

• No Kerala-style Christmas is complete without rich, spiced fruit cakes and homemade wines. These time-honoured recipes will add a nostalgic, festive touch to your celebrations.

Appetizers & Indian Breads

• Start the feast with a variety of appetizers that are bursting with flavour. Pair them with soft, warm Indian breads like naan, paratha, or appam for a perfect appetizer course.

Side Dishes & Flavoured Rice

• Add some variety to your spread with flavourful side dishes and aromatic flavoured rice. These dishes will complement your main courses and keep everyone coming back for more.

Raithas, Rice & Curries

• A traditional Kerala feast wouldn’t be complete without raithas (yogurt-based side dishes) and hearty rice and curries. From rich, spicy curries to lighter rice dishes, these are the heart of your festive meal.

Desserts & Drinks

•  Finish your meal on a sweet note with a selection of decadent desserts. Pair them with festive drinks to round off your celebration in style.

"Toast to Joy: Christmas Cakes and Wines for the Perfect Start"

Sips & Bites - Christmas Cake with Wine Pairing

Christmas Cake & Wine: A Family Tradition

    The one and only Christmas cake — or Fruit cake, or simply the Kerala Plum Cake. This beloved tradition kicks off with the preparation of soaking the fruits (a step I personally never followed in my family until recently, but now, I’ve started). Then comes the labour-intensive day of baking 8-10 cakes, making Murukku, Diamond Cuts, Square Biscuits(Kala Kala), and other Christmas goodies. There’s something so special about the smell of warm cakes filling the kitchen, and of course, happily nibbling on the freshly baked treats straight from the oven.

 

Craving more Christmas delights? 

From Murukku and Achappam to Diamond Cuts and Square Biscuits(Kala Kala), explore our full festive collection of treats. Click here to discover more!

 

Christmas Fruit Cake with Royal Icing

Rich Fruit Cake

Classic Christmas Pound Cake

Light Fruit Cake

Eggless Tutti Frutti Cake

Eggless Light Fruit Cake

Christmas Fruit Cakes: A Must-Have for the Festivities

    In every Christian household, Christmas cakes play a central role. Whether it’s the Kerala Plum Cake, a rich fruit cake with a perfect blend of spices, or other traditional baked goods, no Christmas celebration is complete without these sweet delights. This section is dedicated to celebrating the heartwarming tradition of baking and enjoying these cakes. 

 

Ready to Bake the Perfect Christmas Cake?

Get my full recipe for Kerala Plum Cake and other Delicious Christmas treats — perfect for your festive season! Click here to discover more about this sweet tradition.

 

"Toast to Joy: Homemade Wines to Celebrate the Season with Flavour and Tradition"

A Toast to Begin the Party

    What better way to kick off your festive celebrations than with a Homemade Wine paired with a slice of rich Fruit Cake? It's a time-honoured tradition that brings people together—raising glasses of homemade wine and celebrating the season. Whether you're at a family get-together or hosting a lively Christmas party, a toast with homemade wine marks the beginning of something special.

Why Homemade Wines Add Extra Zing

    Let’s face it: no party is complete without wine. But homemade wines? They add an extra zing that truly elevates the celebration. The charm of homemade wines lies in their unique flavours and the personal touch that comes with each batch. If you're serving up your Classic Fruit Cake, there's no better partner than a glass of homemade wine. But don’t worry, if you're not a fan of fruit cake, you can serve your favourite cake instead—after all, it's your celebration!

Try these delicious homemade wines:

• Raisin Wine
• Banana Wine
• Grape Wine
• Apple Wine
• Ginger Wine
• Pineapple Wine
• Dates Wine
• Ginger Ale (Perfect for non-alcoholic sippers!)

Raisin Wine - A Sweet Start

Banana Wine - Unique and Delightful

Grape Wine - Timeless Favourite

Apple Wine - Fruity and Refreshing

Pineapple Wine - Tropical Paradise

Dates Wine - Sweet and Earthy

Ginger Wine - Bold and Spicy

Ginger Ale - Refreshing for All

Pairing Homemade Wines with Festive Cakes

    What better way to enjoy your homemade wine than pairing it with a cake that’s as delicious as your drink? The combination of Classic Fruit Cake with homemade wine is sure to impress your guests and create unforgettable memories.

"A Toast for All: Christmas Cocktails and Drinks for Every Guest"

    Whether you’re planning a festive night for friends or a family get-together, these homemade wines, cocktails, and non-alcoholic beverages will bring joy to every guest. From mulled apple juices for the sober sippers to spiced teas for a warming twist, this guide has everything to make the holiday season unforgettable!

    Not everyone at the party may enjoy alcoholic drinks. So, why not plan for some sober options? There’s no harm in having a variety of drinks to suit all your guests. In addition to your wines, why not add some vibrant Mocktails or fun Cocktails to spice up the party?

Mulled Apple Juice

Spiced Apple Tea - Unique and Delightful

Piña Colada - A Tropical Delight

Dragon Cocktail With Ginger Wine - Fiery and Refreshing

A Mix for Everyone: Sober Drinks & Cocktails for Non-Drinkers

    Alongside the wines, these non-alcoholic drinks will keep everyone in the mood. Add your favourite mocktail mix or a dash of alcohol for a party twist!

• Mulled Apple Juice - A festive, warm treat for all ages.
• Spiced Apple Tea - A cozy blend, perfect for non-drinkers craving flavour.
• Piña Colada - Classic tropical flavour for a hint of summer.
• Dragon Cocktail - Exotic and refreshing with vibrant Oranges & Ginger Wine.

For more Cocktails/Mocktails, Click here…

 

So, What’s Next for Your Celebration?

    You’ve got your homemade wine, classic fruit cake, and festive mocktails. Now, let’s make it a celebration that everyone will remember!

 

First Course: Appetizers & Starters

    Kick off your Christmas or New Year feast with an array of mouth-watering appetizers! A Kerala-style menu deserves a spread of crispy, spicy, and flavour-packed starters. Serve these delights with a variety of homemade dips and sauces to elevate the experience. Perfectly seasoned and bursting with flavour, these starters will surely set the stage for an unforgettable festive meal!

Popcorn Chicken - Crispy and Irresistible

Vegetable Cutlet - Classic and Crunchy

Fish 65 - Spicy and Tangy

Prawn Tempura - Light and Crispy

Kerala-Style Christmas/New Year Menu - Starters

• Popcorn Chicken: Bite-sized and golden, this crunchy popcorn chicken is spicy and juicy, making it a hit for all ages. Ideal for dipping into spicy or tangy sauces for that perfect crunch!
• Vegetable Cutlet: A classic Kerala vegetarian favourite. These vegetable cutlets are crisp on the outside, soft and flavourful on the inside, with a mix of seasonal veggies and spices. Serve with ketchup or green chutney for a flavour boost.
• Fish 65: Kerala-style Fish 65—a spicy, tangy starter that’s crispy on the outside and juicy within. The marinade is packed with flavour and works beautifully with seafood. Add a squeeze of lemon for extra zing!
• Prawn Tempura: This crisp and delicate prawn tempura is a showstopper. This light and crispy prawn tempura is a real showstopper! With a Japanese-inspired twist, it makes the perfect festive starter for seafood-loving Keralites.

 

    Pro Tip: Pair these starters with a choice of homemade dips like Green Chutney, Sarlas,        Spicy Mayo Dip or Mint Yoghurt. Experiment with dips to create flavour pairings that will     wow your guests

 

Second Course

First Option: The Quintessential Kerala Breakfast – Perfect for Festive Lunch Too!

    In Kerala, a hearty breakfast often includes Appam and Stew—a combination beloved across generations. For festive occasions in our family, we often bring this cherished pairing into the lunch menu, serving Appam with Stew and a side of Cutlet to start off with a comforting, flavour-packed course.

    For your Christmas or New Year celebration, try this versatile dish as a Breakfast Menu or Second Course in a Kerala-style lunch. Here are some ideas to elevate this course with options that include Instant Rava Appam paired with a comforting Kerala Stew. Or, for a spicier twist, serve Chicken Curry with Coconut Milk in a traditional style. This course also goes beautifully with a few slices of Bread if you prefer a lighter side.

 

Want to dive deeper into Kerala-style Christian Breakfast? Check out a dedicated post for all the traditional dishes perfect for festive mornings.

Add a Sweet Note - Sweetened Coconut Milk or Nendhra Pazham in Paani as accompaniments for a sweet finish

    To bring in a touch of tradition with a sweet twist, serve Sweetened Coconut Milk or Nendhra Pazham in Paani (bananas in a sweet syrup) alongside the curries. These accompaniments add an extra layer of flavour and texture to your meal, giving guests a taste of authentic Kerala.

Fluffy Instant Rava Appam - A Quick & Tasty Addition

Vellayappam - Soft & Spongy, Perfect for Curries

Vegetable Stew - Creamy, Comforting, and Full of Flavour

Sweetened Coconut Milk - A Traditional Kerala Delight

 

Kerala Christmas/New Year Menu – Second Course Options:

• Instant Rava Appam
• Vellayappam
• Vegetable Stew
• Sweetened Coconut Milk

    Each dish adds something unique to the meal, from the light and fluffy appams to the creamy richness of stew and the sweetness of coconut milk. Make sure to prepare enough for seconds because this course is sure to be a crowd-pleaser!

 

 

Second Option: Malabar Parotta with Delicious Kerala Curries

Give the Traditional Meal a Twist

    If you're looking to add a bit of flair to the traditional Kerala spread, nothing beats a Malayalee favourite: Malabar Parotta served with rich, flavourful curries. This versatile flatbread is an absolute delight, pairing beautifully with spicy curries for a hearty and satisfying meal.

Quick Parotta Recipe - Flaky & Delicious

Easy Parotta Recipe - Perfect for Beginners

For meat lovers, pair the flaky parottas with classic Kerala beef dishes like Beef Vindaloo or Beef Ularthiyathu. Not a fan of beef? Take a culinary detour to Tamil Nadu and serve Parotta with Chicken Salna or Prawns Gravy – it's a combo that’s sure to please the crowd!

Beef Vindaloo - Spicy & Tangy Delight

Beef Ularthiyathu - Kerala Style Beef Fry

Prawns Gravy - Rich & Creamy

Chicken Salna - Tamil Nadu Style Curry

 

 Discover more ways to serve Parotta! Click here for additional Curry Recipes.

 

Kerala Christmas/New Year Menu – Parotta & Non-Vegetarian Curries

• Malabar Parotta: A flaky, multi-layered flatbread that's a treat with any curry.
• Beef Vindaloo: Spicy and tangy, this dish is perfect for a festive menu.
• Beef Ularthiyathu: A Kerala-style beef fry, full of intense flavours.
• Prawns Gravy: Rich, aromatic curry with prawns for a coastal touch.
• Chicken Salna:A flavourful gravy that pairs wonderfully with parottas.

 

Vegetarian Sides for Appam & Parotta

    Not everyone in the family loves meat, so it’s a good idea to include vegetarian side dishes that complement both Appam and Parotta. For a crowd-pleasing vegetarian option, serve Vegetable Kuruma or Paneer Bhurji alongside these breads. These dishes are packed with flavour and make great alternatives for vegetarian guests.

Vegetable Kuruma - Spiced Vegetable Curry

Paneer Bhurji - Flavourful Indian Cottage Cheese Dish

• Vegetable Kuruma: A mild, coconut-based curry with a combination of vegetables, that complements Malabar Parotta beautifully.
• Paneer Bhurji: A spicy, scrambled paneer dish that’s perfect with parottas or Indian Breads like Naan, Kulcha, Chapatis etc.,

 

Explore more vegetarian sides for Appam & Parotta! Click here for additional recipes.

 

Third Course

Thalassery Chicken Biriyani with Side Dishes & Raithas

    No festive menu in a Kerala household(specificaaly in our houshold) is complete without a mouth-watering biriyani course! While lunch spreads in Kerala are traditionally elaborate, featuring Kerala red rice, nadan varutharacha curry, succulent duck roast, and rich Beef Ularthiyathu with coconut bits, biriyani has carved its own special place on the table, especially during celebrations.

    When it comes to festivities, Thalassery Chicken Biriyani stands out as a family favourite, when it comes to a typical Kerala Style Biriyani. This fragrant, spice-infused rice and chicken dish with its unique Kerala touch is a feast on its own. Serve it as the highlight of your lunch course, and you’re sure to impress.

 

Main Dish: Thalassery Chicken Biriyani

Thalassery Chicken Dum Biriyani

    Add the authentic flavour of Kerala to your Christmas or New Year menu with Thalassery Chicken Biriyani. This aromatic biriyani is crafted with fragrant spices, tender chicken, and the signature short-grain rice that makes Thalassery biriyani so unique. Perfect for a festive gathering, this biriyani will have everyone coming back for seconds!

• Thalassery Chicken Biriyani Recipe

   

  Looking for more Biriyani or Pulao Recipes or Side Dish inspirations? Check out our dedicated posts!

   

Side Dishes for Biriyani

Nadan Mutton Curry

Nadan Mutton Curry - A spicy, rich, and aromatic Kerala-style mutton curry, the perfect side for Thalassery Chicken Dum Biriyani!

Garlic Egg Roast

Garlic Egg Roast - A flavourful Kerala-style spiced egg roast with garlic, a wonderful side for any festive biriyani spread.

 

Enhance your biriyani experience with Kerala-style side dishes that add depth and variety to the meal. Pair your Thalassery Chicken Biriyani with these delicious sides:

• Naadan Mutton Curry - A rich, rustic mutton curry that complements the biriyani’s spices.
• Garlic Egg Roast - Spicy and flavourful eggs roasted in garlic and spices, a Kerala favourite to add a touch of flair to your plate.

Raithas for Biriyani

Onion Challas/Sarlas

Onion Challas/Sarlas - A tangy onion and vinegar mix that cuts through the richness of the biriyani, adding a zesty note to each bite.

Curd Onion Raitha

Curd Onion Raitha - Smooth and creamy, this curd and onion raitha is a soothing accompaniment to the spicy biriyani.

Pineapple Cucumber & Onion Salad

Pineapple Cucumber & Onion Salad - A refreshing and cooling balance to the spiced biriyani.

    No biriyani course is complete without refreshing, cooling raithas to balance the heat. Serve any of these classic Kerala raithas alongside:

• Onion Challas/Sarlas - A tangy onion and vinegar mix that cuts through the richness of the biriyani, adding a zesty note to each bite.
• Curd Onion Raitha - Smooth and creamy, this curd and onion raitha is a soothing accompaniment to the spicy biriyani.
• Pineapple Cucumber & Onion Salad - A sweet, spicy & tangy Salad with a vinegar mix, add a crunchy and refreshing note to each bite of Biriyani.
  

 

For more festive meal inspirations, visit a collection of Christmas and New Year Recipes.

 

Fourth Course

Plain Rice with Fish Curry & Seafood Delights

    For a Keralite, it would be unthinkable to serve a celebratory meal without featuring fish or seafood. We’re coastal people with a deep love for the ocean’s bounty, and a Kerala-style Christmas party simply isn't complete without rice served alongside spicy fish curry, crispy fish fries, or a prawns masala that packs a punch.

Rice Options for the Festive Meal

Rice Options for the Festive Meal

Choose from a variety of rice options to accompany your fish and seafood dishes:

Kerala Rose Matta Rice – the classic, nutty-tasting staple of Kerala

Steamed Basmati Rice – light and aromatic, a perfect balance for spicy curries

Parboiled or Raw Rice – traditional choices that pair well with rich seafood dishes

Choose from a variety of rice options to accompany your fish and seafood dishes:

• Kerala Rose Matta Rice – the classic, nutty-tasting staple of Kerala
• Steamed Basmati Rice – light and aromatic, a perfect balance for spicy curries
• Parboiled or Raw Rice – traditional choices that pair well with rich seafood dishes

 

For a detailed step-by step guide on How to Cook Different Varieties of Rice, click here 

 

 

Classic Kerala Seafood Side Dishes for Rice

Classic Kerala Seafood Side Dishes for Rice

Bring authentic Kerala flavours to the table with these beloved seafood sides, perfect with steamed rice.

Kerala-style fish curry.

Chemmeen Manga Curry - spicy & Tangy prawn and mango curry.

Karimeen Fry - Fish Fry.

Nadan Prawn Roast.

 

• Fish Curry - The star of the meal, Kerala-style fish curry is tangy, spicy, and utterly addictive. Whether prepared with coconut or raw mangoes, it brings out the best of our coastal cuisine.
• Chemmeen Manga Curry - A prawn and mango curry, delightfully tangy and spicy, adding a fresh zing to the meal.
• Fish Fry - Golden-fried fish with a crispy coating, a side that no Kerala feast is complete without.
• Prawn Roast - Fiery prawns, roasted to perfection with spices and onions, a crowd-favourite.

 

For more mouthwatering Seafood Recipes, click here and dive into Kerala’s coastal cuisine.

 

Popular Vegetable Dishes to Complement the Meal

Popular Vegetable Dishes to Complement the Meal

Add a balance of freshness and zest to the meal with these popular vegetable sides.

Cabbage Thoran - Shredded cabbage with coconut.

Moru Curry - A spiced yogurt curry.

Instant Lime Pickle - A zesty, tangy pickle.

 

A Kerala Christian feast wouldn’t be complete without a touch of green. Vegetables are given their due with dishes like thorans (stir-fried vegetables) and mezhukkupuratti (vegetables stir-fried with coconut oil). Here are some must-haves:

• Cabbage Thoran - Shredded cabbage with coconut and mild spices, adding a fresh, crunchy element to the meal.
• Moru Curry - A spiced yogurt curry that’s both soothing and aids digestion.
• Instant Lime Pickle - A zesty, tangy pickle that adds a burst of flavour to every bite.

 

Vegetable lover? Click here to explore more Kerala-style vegetable dishes to complement your feast.

 

Finishing Touches: Rasam, or Curd

Finishing Touches: Rasam, Curd, Sambharam

End your festive meal with soothing and digestive accompaniments – Rasam, Curd, and Sambharam – perfect for a well-rounded experience.

Rasam - A tangy, spicy soup that aids in digestion.

Curd - Plain yogurt, a soothing end to the meal.

Sambharam - Refreshing spiced buttermilk.

 

    Finish off the rice course with Rasam, or a serving of Curd. These dishes not only round out the meal but also help in digestion, a fitting end to the hearty fourth course.  Choose for the tangy, spiced Rasam or simple and refreshing Pacha Moru/Sambharam to complete your meal. Or if you love thick Curd, serve a fresh homemade curd to balance your meal.

For more Rasam Varieties, click here...

Pappadam & Pickles: The Ultimate Meal Companions

Pappadam & Pickles: The Ultimate Meal Companions

No Kerala meal is complete without crunchy Pappadam and a variety of tangy pickles. These sides bring texture and a burst of flavour to every bite.

Pappadam - Crunchy and perfect to scoop up every bite of the meal.

Pickles - Tangy, spicy, and a perfect balance to rich flavours.

 

• Pappadam: What’s a Kerala meal without the crunchy goodness of Pappadam? A Kerala feast isn’t complete without a limitless supply of crisp Pappadam, marking the end of a satisfying course.
  
• Pickles: Add a smidgen of pickle on the side, and you have the ideal finish to a traditional Kerala spread.

Want to learn how to make your own Pickles at home? Click here for the recipe.

 

 

Fifth Course

Desserts – A Sweet Finale

    No Kerala-style feast is complete without a delightful dessert to end on a sweet note. Traditionally, Payasam takes centre stage in most homes, but for a twist on the classics, why not try a variety of desserts that can be prepared in advance and ready to serve? These options bring a delicious finish to your festive table and can be stored ahead of time, making your hosting smooth and stress-free.

Kerala Christmas & New Year Dessert Options

Apple Pie - A spiced, warm dessert perfect for Christmas

Pear Crumble - Crispy topping over tender pears, a festive delight

Kulfi Falooda - Creamy layers of kulfi and vermicelli, a colourful dessert

Lychee Pudding with Nuts - Rich, silky pudding with a tropical touch

Apple Pie

• A warm and comforting Apple Pie brings a taste of Western tradition to your Kerala spread. The spiced apple filling and buttery crust are perfect companions for the rich, savoury courses that came before.

Pear Crumble

• Pear Crumble is an easy-to-prepare dessert with a crisp, golden topping over tender pears. This delightful crumble adds texture and sweetness to round off your meal perfectly.

Kulfi Falooda

• For a touch of Indian flair, serve Kulfi Falooda – a layered dessert of creamy kulfi, vermicelli, and basil seeds. This indulgent treat is a colourful, cool, and refreshing choice that guests will remember long after the feast.

Lychee Pudding

• Lychee Pudding is a rich, silky dessert that’s a favourite among both kids and adults. The tropical flavour of Lychees add an extra dimension, making it a luxurious finish to the festive meal.

   

  Dessert Recipes for Every Festive Occasion!  Looking for more dessert inspirations? Explore Dessert Recipes to find the perfect sweet endings for any celebration!

   

*Pro Tips for Preparing Festive Desserts:

• Make Ahead: All of these desserts can be prepped ahead, saving you time on the big day.
• Store Carefully: Keep the desserts in airtight containers in the fridge to maintain freshness.
• Serve with Style: Garnish with fresh fruits, nuts, or a drizzle of chocolate for added appeal.

 

Celebrate the Festivities with the Perfect Spread

    After indulging in a typical, hearty lunch, it’s only natural to sink into a post-meal coma. But before you drift off, someone will surely offer a round of coffee or tea—accompanied by an irresistible lineup of nadan palaharams (traditional snacks) to elevate your tea time to a whole new level. After all, it's a celebration, and we’ve got the snacks to prove it!

Festive Snacks to Delight Your Taste Buds:

• Achappams (Rose Cookies)
• Diamond Cuts
• Avalose Unda (Rice flour, jaggery & coconut balls)
• Kul Kuls / Square Biscuits
• Unniyappams / Neyyappams
• Kozhalappam
• Murrukku
• Vattayappam
• Aval Vilayichathu (Sweetened beaten rice flakes)

    This delightful list will have you drifting into another food coma, but don’t worry—just when you think you’re done, it’s time for round two! Dinner is calling with even more irresistible dishes to keep the celebrations going.

What's a Celebration Without Great Food?

    Whether you’re planning an intimate gathering or a grand feast, these Christmas & New Year’s Eve Recipes are sure to impress. From homemade wines to traditional fruit cakes, appetizers, and desserts, this curated menu has everything you need to treat your guests to a memorable feast.

Here’s what’s in store for your party:

• Festive Appetizers: Perfect starters to set the tone
• Traditional Christmas & New Year’s Eve Recipes: A blend of rich, authentic flavours
• Show-stopping Desserts: End the night on a sweet note!

Let this menu bring joy and celebration to your table!

Elevate Your Festivities with These Tried-and-True Recipes

    Are you ready to create a festive feast that will have everyone raving? Look no further than my exclusive collection of Christmas & New Year recipes—handpicked and tested for that perfect holiday touch. These recipes are more than just food; they’re about creating lasting memories with family and friends.

Get your party started with the most-loved recipes of the season:

• Homemade fruit cakes bursting with festive flavours.
• Warming cups of spiced wine to toast the season.
• Delectable desserts that promise to be the highlight of your meal.

    So, why wait? Start planning your menu now and make this holiday season the most memorable one yet. Browse through the recipes, get inspired, and let the food do the talking!

Wishing You All a Very Merry Christmas & a Happy New Year! 🎄🎉

May your celebrations be filled with love, laughter, and, of course, fantastic food.

Want more festive recipes?

    Click here to explore the full Christmas/New Year Recipe Collection and make your celebration even more spectacular. Don't forget to share your creations with us—we'd love to hear your thoughts and see your culinary masterpieces!

Cheers to a Merry Merry Christmas & a Delicious New Year!!!

SM