Today, let's take a delicious journey into the rich culinary heritage of Hyderabad with a dish that's bound to make your taste buds dance - Bagara Baingan. If you're a fan of brinjals a.k.a eggplants/aubergines, this one's going to be your new favourite. And if you're not, well, prepare to be converted!
Bagara Baingan holds a special place in my heart, not just for its rich and creamy taste, but for the memories it stirs. I first learned this recipe from an old cookbook I bought during my school days. That particular cookbook has been a culinary treasure trove for me, and I've recreated countless recipes from its pages. Among the most frequent dishes gracing my kitchen from that book are Naan and Bagara Baingan.
Back then, I didn't know much about the history or origin of the dish, nor had I tasted the authentic version from traditional Hyderabadi cuisine. But my love for Bagara Baingan lingered through the years, primarily because of my fondness for dishes made with brinjals, also known as eggplants. The creamy, nutty base of this curry, with its mild tangy and sweet notes, has always tantalized my taste buds. I’m a fan of such recipes, no matter what.
The name "Bagara Baingan" has roots in the Indian languages, primarily Hindi and Urdu, which are widely spoken in the region of Hyderabad, where the dish originates.
Bagara: This term is derived from the Urdu language and means "tempered" or "seasoned." In the context of Indian cooking, "bagara" refers to a technique where whole spices are fried in hot oil to release their flavours. This process is also known as "tadka" or "tempering."
Baingan: This is the Hindi word for "eggplant" or "brinjal." It is a common term used across India to refer to this vegetable.
Therefore, "Bagara Baingan" essentially translates to "Tempered Eggplant." The name reflects the cooking technique used in the dish, where eggplants are cooked with a blend of spices that have been tempered in hot oil, along with a rich, nutty gravy. This method of seasoning and the use of specific spices give the dish its distinctive flavour and aroma, making it a beloved part of Hyderabadi cuisine.
Wash the baby eggplants and make a cross-slit at the bottom, ensuring they remain whole and intact at the stem end.
Heat 2 tablespoons of oil in a pan and fry the eggplants until they are tender and slightly charred. Remove and set aside.
In the same pan, add the remaining oil, let the flame be at low. Splutter Cumin seeds and Curry Leaves in it. Then add finely chopped Onions and Ginger and sauté the onions until they turn translucent.
Stir in the ground paste of peanuts, sesame seeds, and coconut. Cook this mixture for a few minutes until the oil starts to separate.
Add the Red chilli powder and salt. Mix well and cook for a minute.
Add the tamarind pulp & the small piece of Jaggery along with 1/2 a cup of water. Bring the gravy to a boil and then let it simmer for 10 minutes.
Gently add the fried eggplants into the gravy. Cover and cook on low heat for another 10-15 minutes, allowing the eggplants to absorb all the flavours.
Garnish with fresh coriander leaves and serve hot with steamed rice, biryani, or naan.
Choice of Eggplants: Use small, tender eggplants for the best texture and flavour.
Roasting the Ingredients: Make sure to roast the coriander seeds, peanuts, sesame seeds, and coconut well, as this enhances the nutty flavour of the gravy.
Consistency: Adjust the consistency of the gravy according to your preference. It should be thick & gravy like.
Bagara Baingan is a dish that exemplifies the richness of Hyderabadi Cuisine. It’s perfect for special occasions or a weekend treat. Give this recipe a try, and let the royal flavours of Hyderabad take over your kitchen.
Happy cooking!
AMRITSARI ALOO KULCHA
Kulcha is a popular Indian flat bread specifically from North India,
It's a typical Punjabi recipe. The whole credit for this Indian bread
goes to the city of Amritsar, where Amritsari Chole Bature and Naansare
famous for. It is famous in Pakistan and Kashmir too. Also, it is the
most sought Indian bread next to Naan.
As such, Aloo Kulcha takes a special place in Indian Breads, as these popular Punjabi flatbreads are stuffed with spicy Potato Mix. These Aloo Masala is cooked in a traditional Punjabi style with Anardaana Powder, Carom Seeds, Amchur Powder, Coriander Seeds, Red Chilli Powder etc.,
These soft textured & fluffy Kulchas are very easy to prepare.
Kulchas can be made in a Tandoor or on a griddle. It can also be
baked in an Electric Oven.Kulcha is quite similar to Naan, but
from what I know, the difference between the both is that yeast is not
used in Kulchas, unlike Naan. Curd, Soda-bi-carbonate and Baking powder
does the leavening job for Kulchas. It is usually served with Amritsari
Chole.
Traditionally, Kulchas are cooked in a Tandoor. They give the
perfect texture and flavour to the bread. But these Kulchas can also be
cooked on a griddle as we do for Chapatis or can be cooked on direct
flame, or they can even be baked in an Oven. I have given all the three
methods here.
AMRITSARI ALOO KULCHA
Amritsari Aloo Kulcha is traditionally served with
Can also serve it with any other Vegetarian or Non-Vegetarian Curry of your choice.
For traditional KULCHA RECIPE, Click here... Cuisine : North Indian (Punjabi & Kashmiri); Pakistan
Course : Main Course
Difficulty : Medium
Serves : 4
Yields : 12 Kulchas
Author : SM
Preparation Time : 15–20 Minutes
Leavening Time : 3–4 Hours
Cooking Time : 20 - 30 Minutes For more INDIAN BREAD RECIPES, Click here...
HOW TO COOK AMRITSARI ALOO KULCHA
AMRITSARI ALOO KULCHA
INGREDIENTS:
For Kulcha:
All Purpose Flour/Maida - 3 Cups
Milk/ Water - 1 Cup
Curd - 2 Tablespoons
Baking Powder - 1 Teaspoon
Cooking Soda / Sodium-bi-carbonate - 1/2 Teaspoon
Sugar - 3 Teaspoons
Salt - To Taste
Oil - 3 - 4 Tablespoons
For the Stuffing:
Potatoes - 3-4 No's. Onion - 1 No. Green Chillies - 1-2 No's. Carom Seeds - 1 Teaspoon Red Chilli Powder - 1/2 Teaspoon Crushed Coriander Seeds - 1 Teaspoon Roasted Cumin Powder - 1/2 Teaspoon Garam Masala - 1/2 Teaspoon Dry Mango Powder(Amchur) - 2 Teaspoons Anardhaana Powder - 1 Teaspoon Coriander Leaves/Spring Onions - Few. Kasuri Methi - a Few teaspoons Black Salt - 1 Teaspoon Salt - To Taste
For Garnishing:
Kalonji - 2–3 Teaspoons (Optional)
Butter - 3 Teaspoons
Coriander leaves /Kasoori Methi - a Few
Method:
To Knead the Kulcha Dough:
Sieve All Purpose flour along with salt, Baking Powder and Cooking Soda once.
Add Sugar to the flour and mix well.
Make a well in the centre and pour the curd into it.
Knead it into a pliable dough using enough milk.
Finally, add oil and knead again for about 7–8 minutes.
Cover it with a wet cloth and leave it aside for 3–4 hours.
Before rolling them, knead it again.
Divide the dough into 10-12 medium-sized balls and keep it aside.
For the Stuffing:
Boil the Potatoes, peel and mash them.
Add all the ingredients mentioned under "For the Stuffing" and mix well.
Sprinkle Amchur Powder, Kasuri Methi and finely chopped Coriander Leaves/Spring Onions and mix well.
Finally, add finely chopped Onions and Green Chillies.
Divide the Potato Stuffing into 10-12 medium-sized balls and keep them aside.
AMRITSARI ALOO KULCHA
For Aloo Kulcha:
Roll the dough balls into thin circles.
Place a little Potato Stuffing at the centre.
Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
Dust some flour and roll the dough with Potato Stuffing into a Circle.
Then cook Aloo Kulcha in a suitable way.
Cooking them on a Griddle:
* On Direct Flame:
Heat the griddle.
Roll Aloo Kulchas into a round or an oval shape.
Smear oil/butter over one side of the Aloo Kulcha and roll it once again.
Brush a little bit of water over one side of the Aloo Kulcha and press them to the griddle.
Invert the griddle and cook one side of the Aloo Kulcha over a direct flame to give it a tandoor like texture and flavour.
Flip it and then brush water over the other side of Aloo Kulcha and spread the garnish over it.
Then cook the other side of the Aloo Kulcha.
Follow the suit for the rest of the Kulchas.
* Over a Griddle:
Heat the griddle.
Roll Aloo Kulchas into a round or an oval shape.
Smear oil/butter over one side of the Aloo Kulcha and roll it once again.
Brush a little bit of water over one side of the Aloo Kulcha and sprinkle the garnishes over it.
Placed the rolled Aloo Kulcha over the griddle. Let the flame be at the high.
Wait until the bubbles start to form over the Kulchas.
Now lower the flame, flip and cook the other side of Kulcha. (the side with garnish) for a few minutes.
Follow the suit for the rest of the Kulchas.
Baking them in an Oven:
Preheat the oven to 180 Degree Celsius.
Place the rolled Aloo Kulchas on the baking tray.
Bake them in the preheated oven for about 4–5 minutes.
Flip them and bake them again for about 3–5 minutes.
Remove them from oven and then brush butter over it.
NOTES:
Sifting the dry ingredients once makes the flour lighter and combines all ingredients evenly.
This also makes a soft, pliable dough.
Can use water or milk to knead the dough.
Mash the potatoes without any lumps.
If the Potato stuffing is prepared without lumps and large pieces, the Kulchas will not break while rolling.
Can Substitute Amchur (Dry Mango Powder) with Lemon Juice.
Chop Onions and Green Chillies as finely as possible.
Can avoid adding Green Chillies too.
Using the ingredients mentioned under 'For Garnishing' is totally optional.
Iron griddles work best to make this Kulchas.
Smear some fresh butter over hot Aloo Kulchas before serving.
BENGALI CHICKEN KOSHA
Sometime last year, my son send me a recipe and asked me to make it. When I looked into the recipe, I was damn sure why he even asked me to make it. The Chicken Curry had Potatoes in it. Chicken/Mutton/Beef with Potatoes are liked head down by my hubby & kids. So went along to make a new recipe - a Bengali Style Chicken Curry, the popular Chicken Kosha.
Chicken Kosha is a traditional Bengali way of cooking chicken. It is rated as high on spice level in local terms. Pondering through the recipe and its history & origin, The word Kosha in Bengali means dry or with a little gravy but mostly quite dry in
consistency. It’s a popular dish from a Bengali Kitchen & every Bengali family has their own version of cooking Kosha - may be Chicken/Mutton. This recipe is the one my son send me and the way I cooked Chicken Kosha.
And experts suggests cooking this recipe in an Iron Wok, which brings out the dark colour unique to the authentic Kosha recipes. But I personally would recommend removing the dish from the wok, once cooked. Otherwise, the acidity in the Curry can react with the Iron wok giving a metallic taste to the dish, and also it can make the dish go very dark. I learnt this during my initial days of cooking. Traditional Kosha recipes and particularly Bengali style of cooking mostly use Mustard Oil. You can get easy with your preferred Vegetable Oil while cooking this recipe, but Mustard oil gives the authentic flavour to Chicken Kosha.
Oil - 1/4 Cup Potato - 4-5 Bay Leaf - 2 Leaves Dry Red Chillies - 2-3 Nos. Green Cardamoms - 4-5 Pods Onions - 2 Nos. Ginger Garlic Paste - 2 Tablespoons Turmeric Powder - 1/2 Teaspoon Red Chilli Powder - 11/2 Teaspoon Coriander Powder - 11/2 Tablespoon Cumin Powder - 1 Teaspoon Tomato - 1 No.(Large) Green Chillies - 4-5 Nos. Black Pepper Powder - 1 Teaspoon Lemon Juice - 1 Teaspoon Sugar - 1 Teaspoon
METHOD:
To Marinate the Chicken:
Clean, Wash & cut the chicken into medium-sized pieces. Wash them thoroughly and allow it to drain through a colander.
Heat oil in a pan and sauté 2 finely sliced Onions along with a dash of Salt on a medium-low flame.
Slightly crush the Garlic Pods and add it along with the Onions and fry them on a medium-low flame until Onions turn into rich brown colour.
Adding salt while sautéing the Onions helps in speeding up the browning process.
Care should be taken not to burn the onions, which can make the dish bitter.
Once, the Onions turn into golden brown, remove it from the pan and allow it to cool down.
Now, marinate the Chicken Pieces with a dash of Salt, Kashmiri Chilli Powder, Garam Masala Powder, fried Onions & Garlic and Lemon Juice.
Mix well until well combined and keep it aside for about an hour or overnight.
BENGALI CHICKEN KOSHA
For Chicken Kosha:
Peel, wash and cut Potatoes into large Cubes.
Leave the Cubed Potatoes in salted water until use. Drain off any excess water before adding it into the hot oil.
Heat 1/4 Cup of Oil in a wok and deep-fry the Potatoes(a small batch at a time).
Fry the Potato Cubes until golden brown and keep them aside.
In the remaining Oil, add Bay Leaves, Green Cardamoms & Dry Red Chillies(snapped into 2 or 3 pieces).
Fry the spices on a very low flame until fragrant.
Add finely sliced Onions and sauté it on a medium-low flame until it turns into golden brown.
Now, add Ginger Garlic Paste and fry this on a low flame until the raw flavour goes.
Then add, Turmeric Powder, Red Chilli Powder, Coriander Powder & Cumin Powder and give a quick stir. Fry this on a low flame for a few minutes.
Then add finely chopped Tomato and cook this on a low flame until the tomato turns soft & cooked.
Sprinkle some water if needed at this stage & Cook this Masala on a low flame for a few minutes until oil separates from the mix.
Now add the marinated Chicken Pieces to the Kosha Masala along with Green Chillies slit into two.
Add about 1/2 cup of hot water to the above and mix well.
Cover & cook on a low flame until the Chicken pieces turn soft and cooked, stirring occasionally.
Once the chicken is cooked, add the fried Potatoes, sprinkle some Pepper Powder and cook this on a low flame for a few minutes until the potatoes are well coated with the Kosha Masala.
Adjust the amount of Salt at this stage, add Sugar and leave the Chicken Kosha on a low flame until it reaches the desired consistency.
Chicken Kosha is a slightly dry gravy like Curry. Adjust to your preference.
Once the Chicken is well done, switch off the flame and keep it covered for a few more minutes on the stove top.
Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
Slow cooking enhances the flavour of the dish.
Adding Kashmiri Chilli powder gives a vibrant colour with a red hue in the gravy.
Kashmiri Chilli Powders are less spicy but have a bright red colour.
If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
Can use Red food colouring to do the job, if preferred - which I would suggest not to...
While frying the onion slices for marinating, care should be taken not to burn them, which will totally spoil the taste of this dish.
The
true flavour of Chicken Kosha comes from the intense flavours of spices & mustard oil.
Adding Sugar is purely optional, but helps to balance the overall taste notes in this Curry.
METHI CHICKEN
Methi Chicken is a North Indian style Chicken Curry cooked with loads of Fresh Fenugreek Leaves. Fenugreek Leaves are called Methi in hindi and hence the name of the dish. Methi Chicken is
a tasty & rich Chicken Curry with a nice flavour of fresh fenugreek
leaves coming through in every bite. Methi Chicken Curry has
hidden within itself multiple layers of flavour. This is a rich, creamy
textured and aromatic Chicken Curry. Methi Chicken is a curry where
Pan-seared Chicken pieces are slow cooked in a rich yogurt based spicy
gravy. Methi Murg is loaded with flavours from the spices used and
the red hue of the curry from Kashmiri Chilli Powder, which treats you with a perfect feast to eyes, nostrils and taste
buds.
Methi Leaves are the selling point of this Curry, they impart a smell unique to itself. Traditionally, fresh Methi/Fenugreek Leaves are used while cooking this recipe. If you cannot get hold of fresh Methi Leaves use a handful of dried ones, Though, the fresh ones are surely going to elevate the aroma of Methi Chicken. I do not get fresh Methi Leaves, where I live. Have to mention here, that my trial growing Fenugreek Leaves turn out
to be futile every time I try to sprout it up from Fenugreek Seeds. But have given a try once again with all meticulous nuances of trying to sprout & grow Fenugreek Leaves. As of today, my measures seems to be worthwhile. Has sprouted up well into microgreens. Yet to see whether they are going to yield me with wonderful patches of Fenugreek Leaves. Waiting to make incredible recipes with fresh fenugreek leaves.
Methi Chicken is an easy recipe which can be prepared quickly and
needs less ingredients. The true flavour of Methi Murg comes from
the intense flavours of the spices added in the curry and above all the strong aroma of Kasuri Methi/Fenugreek Leaves. Curd/Yogurt Base
gives this curry a silky texture. Methi Chicken Curry can be served
as a side dish for Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice. Goes well with Rice Dishes, Biriyanis & Pulaos too.
Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Serves - 4-6
Author - SM
Preparation Time - 25 -30 Minutes
Cooking Time - 30- 45 Minutes
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!
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"
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.
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.
"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!
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:
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!
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.,
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!
Nadan Mutton Curry - A spicy, rich, and aromatic Kerala-style mutton curry, the perfect side for Thalassery Chicken Dum Biriyani!
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 - 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 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 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:
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.
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.
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!
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!!!
Celebrate Onam the authentic way! Discover 25 timeless Kerala Sadya recipes in my ebook What I Cook – For Onam. From avial to payasam, bring home the flavours of tradition. Available now on Amazon!
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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.
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