From The Heart of Palakkad: Nadan Chicken Curry – Achante Kozhi Curry, A Three-Generation Legacy
There are some recipes you don’t just cook — you inherit them. They arrive wrapped in memories, in the soft dust of summer holidays, in the smell of woodsmoke and wet soil after a Palakkad drizzle. This Classic Palakkad Chicken Curry is exactly that for me. Not just a curry — but a living story, a family ritual, a taste of home that refuses to fade no matter how far life carries you. My memories start in my grandparents’ home in Palakkad — a place I visited only for a few days each year...
Iftar & Eid Menu: Breaking Fast with Dates and Tea
"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"
Tamil Muslim Cuisine: A Legacy of Trade, Culture & Flavours
Tamil Muslims, also known as Tamil Nadu Muslims or Tamil-speaking Muslims, have a deep-rooted culinary heritage shaped by centuries of trade, migration, and cultural fusion. Their cuisine is a vibrant tapestry of South Indian traditions interwoven with Persian, Arab, and Mughlai influences—resulting in an exquisite blend of aromatic spices, slow-cooked meats, and indulgent sweets that define Tamil Muslim feasts.
Chef Pillai's Fish Nirvana Recipe | à´«ിà´·് à´¨ിർവാà´£: Authentic Kerala Style Fish Curry
Indulge in the magic of Fish Nirvana—a coastal masterpiece that brings the soul of Kerala’s backwaters straight to your dining table. This Chef Pillai inspired Fish Nirvana recipe combines succulent Kingfish, mild spices, and creamy coconut milk layered in banana leaves for a symphony of flavours. Whether you are searching for a festive Kerala Christmas lunch or a simple seafood dinner, this dish is the ultimate "Nirvana" for your taste buds. Perfectly seasoned and poached to perfection, it’s a must-try for every seafood lover seeking that authentic, spicy, and tangy South Indian coastal charm at home!
A Little Coastal Magic for Your Table
In the world of culinary excellence, Chef Suresh Pillai's traditional Kerala-style recipes stand as a testament to the rich and flavoursome heritage of South Indian cuisine. Having previously featured his delectable Egg Puff with Frozen Parotta on my blog, a culinary experiment that delighted Mutta Puffs deprived NRI taste buds and warmed hearts. I couldn't resist the temptation to embark on yet another gastronomic adventure inspired by his creations.
Today, we delve into the realm of Fish Nirvana. It’s a dish that beautifully combines the magic of Kerala's coastal flavours. It’s as much a tribute to the Chef’s genius as it is a celebration of Kerala 's culinary heritage. Let's dive into the backwaters of Kerala and sit along the shores with this coastal delight. It’s truly Kerala coast served on a plate!
Hungry for more? If you love the tang of the sea, don't forget to check out other Coastal Seafood Recipes and these fiery Kallu Shappu Specialities that will have you reaching for an extra glass of toddy (or water!).
There is something about the aroma of coconut oil hitting a hot manchatti(earthen pot) that acts like a time machine. Though my roots are in Palakkad and I grew up in Coimbatore, my early relationship with fish was... well, let’s just say it was love-hate relationship. Back in CBE, "fresh catch" was often a myth; the fishmongers usually had stock that was a few days (or weeks!) past its prime, carrying a "fishy" scent that would make proclaim its presence lingering around the vicinity even long after the whole batch is gulped down.
It wasn't until I moved to Malaysia and started exploring the wet markets here that I truly appreciated seafood, even if the reality of the journey from sea to market takes its time!
For an NRI like me, memories of Kerala are
often stitched together from short, vivid holiday visits or festival
trips. But when the scent of the Vattiya Vazhayila (wilted banana leaf) fills my kitchen on a rainy afternoon, the distance disappears. I was back in a coastal kerala, sitting on the porch, listening to the rain hitting the
palm fronds - the unique smell of those dried palm leaves. This recipe is for everyone who's craving the lacy edges of a perfect Appam or just someone missing the comfort of Amma’s kitchen. You know that "home" isn't a place, but a flavour you can recreate.
Well with Christmas on the line...
This Fish Nirvana recipe is a perfect addition to your Christmas Lunch Menu, especially if you're planning a traditional Kerala-style feast with a focus on delightful seafood. The succulent kingfish, marinated and poached to perfection, promises to add an extra touch of joy and festivity to your holiday spread. Elevate your Christmas celebration with the coastal charm of Fish Nirvana!
Why You Will Love This Recipe
Texture: The fish is first fried for a golden crust, then poached in coconut milk for a "soft and juicy" finish.
Vattiya Vazhayila: Cooking on a banana leaf releases a subtle leafy fragrance that defines South Indian food.
The Balance: Creamy coconut milk meets the sharp, lip-smacking tang of raw mango.
Effortless & Easy: It looks like a high-end restaurant dish but is surprisingly simple to master in your own kitchen.
Fish Nirvana Recipe Overview
Cuisine: Kerala
Recipe Type: Main Course / Seafood
Yields: 4 Pieces
Servings: 2–3 People
Difficulty: Easy
Author:SM @ Essence of Life - Food
Time Estimate
Preparation Time: 20 Minutes
Cooking Time: 20 Minutes (plus 30 mins marination)
For that creamy fresh tasting Fish Nirvana, skip the tin! If you’ve got 10 minutes and a coconut, check out my guide on How to Make Fresh Homemade Coconut Milk.
Method - Detailed Cooking Instructions
Step 1. The Marination
Wash, clean, and prep the kingfish.
In a plate, mix the turmeric, red chilli
powder, black pepper powder, salt, lemon juice, and 1 tbsp coconut oil
to create a thick paste. Coat the fish evenly. Let it rest in the fridge
for 30 minutes
Make small gashes on the fish with a sharp knife. This allows the masalas to penetrate deep. Be gentle—don't cut too deep!
Step 2. Shallow Frying
Heat coconut oil in a pan. Gently place the fish in the oil and drop some curry leaves on top.
Once 3/4 cooked, remove the fish and set aside.
Do not disturb or move the fish for the first 3 minutes. This ensures the masalas stick properly to the fish.
Step 3. Poaching the Fish
Heat a wide pan or a Manchatti.
Line the pan/manchatti with a large banana leaf on the bottom.
Arrange your fried fish on the banana leaf.
Top with curry leaves, slit green chillies, raw mango pieces, and minced ginger.
Step 4. Pour Coconut Milk
Pour the thick coconut milk around the sides of the pan only.
Sprinkle black pepper and a pinch of salt into
the milk. Let the fish poach for 3–4 minutes over a low-medium heat.
Finally, add a teaspoon of fresh coconut oil for that final hit of
aroma.
First-extract of coconut milk is essential for this recipe. If you're in a hurry, full-fat canned coconut milk works too.
Step 5. The Final Touch
Finally, add a teaspoon of coconut oil for aroma. That's literally the very own Touch of a Malayalee!
Fish Variety: While Kingfish is perfect, Karimeen (Pearl Spot) is the traditional choice. Pomfret or Tilapia or any firm fish of your choice also work beautifully.
Marination: The key to the rich flavour lies in the marination process. Ensure the masalas seep into the fish by making small gashes, allowing the spices to work it through the fish and then then the dish.
Vattiya Vazhayila (Wilted Banana Leaf): Cooking on banana leaves adds a distinctive aroma to the dish. If fresh banana leaves are unavailable or if your leaf is stiff, briefly run it over an open flame to soften it so it doesn't crack.
Thick Coconut Milk: For an authentic taste, opt for first extract of thick coconut milk. However, if time is a constraint, high-quality canned coconut milk serves as a convenient and delicious alternative.
Gentle Cooking: When frying the fish, resist the urge to move it too soon. Let it cook undisturbed for the initial minutes to ensure the masalas adhere and infuse the fish with flavour.
Festive Flexibility: While perfect for Christmas, this Fish Nirvana recipe is versatile enough to grace your table on any festive occasion. Its rich flavours and coastal charm make it a crowd-pleaser year-round.
Storage Suggestions
Storage: Best eaten immediately. If you have leftovers, store in an airtight container for 24 hours. Reheat gently on the stovetop.
You can, but you'll miss that unique fragrance. If unavailable, dont fret! It tastes as good as it is minus the banana leaf aroma.
Q. Is Fish Nirvana a spicy dish?
The coconut milk mellows the 8 green chillies, leaving you with a creamy, subtle down spiciness. If you are worried cut down the number of chillies
Q. What if I don't have a Raw Mango?
No mango? No problem! While the mango provides the tang, you can swap it with a small piece of Kudampuli (Malabar Tamarind) soaked in water, or even a splash of tamarind extract. Otherwise, a squeeze of extra lemon juice at the very end will also help you get the needed tang.
Q. My coconut milk curdled! What went wrong?
Coconut milk is sensitive, it hates high heat. Always keep the flame on low-medium once the milk is added. Never let it come to a rolling, aggressive boil, or it will split, leaving you with a grainy sauce instead of a Creamy Curry.
Q. Can I use alternatives for Coconut Milk or Oil?
If you’re out of coconut oil, vegetable oil works for frying, but you’ll miss that signature "nadan" curry.
As for the coconut milk, you can use coconut milk powder.
But honestly, if you can’t get coconut milk, I’d say don't try this recipe at all; you’re losing the soul, true flavour and taste of the dish!
There you have it, a dish so true to God's Own Country! Whether you're feeding "deprived NRI taste buds" or hosting a festive family lunch, this Fish Nirvana is one best dish. It's the perfect blend of my memories and my love for Kerala's coastal heritage.Experiment with different fish varieties, and don't hesitate to add your personal flair to make this Fish Nirvana a signature dish in your festive repertoire. Enjoy the burst of coastal flavours in every bite!
KERALA EGG ROAST - NADAN MUTTA ROAST
Kerala Egg Roast is an authentic Kerala Style Egg Recipe cooked with spices is a hot & spicy gravy. Kerala's cuisine is a multitude of Vegetarian and
Non-Vegetarian dishes, but Egg takes a special place along with its counterparts. This Egg Roast recipe is a simple recipe
whatsoever. This is easy to incorporate and takes very less time to cook, and it can come as a rescue when you are in short of time.
This Nadan Egg Roast
is a simple Egg recipe cooked in a hot and spicy masala. It is prepared
in a typical Kerala style with local spices and undoubtedly cooked in
Coconut Oil, which gives an authentic touch to this Egg Roast. The finishing touch of this Egg Roast is undoubtedly the Coconut
Milk, which elevates the taste and flavour of this Nadan Egg Roast.
Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
Adding Coconut Milk is purely optional, but it gives an added taste and note of flavour to this Nadan Chemmeen Roast.
Curry Leaves gives an incredible flavour to the roast.
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.
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.
Banana Leaf wrapped Kizhi Parotta
Kizhi Parotta: A Flavourful Fusion of Parotta and Curry Wrapped in Banana Leaf
Introduction to Kizhi Parotta
Kizhi Parotta is a delectable South Indian dish where layers of flaky Parottas are combined with rich curry, all wrapped in a banana leaf for a unique cooking method. This traditional recipe not only enhances the flavours but also infuses the dish with a delightful aroma from the banana leaf. In this post, let me guide you through making this mouth-watering Kizhi Parotta, featuring a special twist with Kothu Parotta and Salna.
MINI VEG PUFFS
Vegetable Puffs or popularly called Veg Puff is one popular snack sold in Indian Bakeries. It is a default to have a Bakery outside college or school or there would exist a college/school canteen which were hanging out places for most of the youngsters during their school/college days. A puff or a vadai or a Bajji along with a Kadak Chai or Coffee would have remained a spectator for most of the events and talks which happened during the time. Sharing is caring days, "a single Puff" would go into many mouths. Most of us would have fond memories of this snack.
Even we had JM & Sons, a popular Bakery chain in Coimbatore outside our college, and most of our lunchtime or evening snack happened to be these wonderful Puffs & Pepsi. Pepsi(Leher Pepsi) was just out in the market with all bang and catchy ads with Amir Khan and Aishwarya Rai, with the famous slogan "Yehi Hai Right Choice Baby" - Ah Ah!!! Fond memories flocking through my mind... Sitting in the steps in front of the shop with small chit-chats were a small kind of time pass during our college days.
So, when talking about Puff, as a matter of fact it would have surely been a Bakery(store) bought one and in my opinion, mostly it is not a home-made snack. As years passed and living far from your home country, most of the old memories, tastes & preferences embedded into our hearts turns into NOSTALGIA. And when it comes to snacking, Puffs takes a special place in the line of Nostalgia. When such things hit to the core, I try replicating them at home and have tried making Puff with Pastry Sheets. Making from scratch is absolutely not convincing in my terms with long preparation time and above all the loads of Butter or Margarine needed to make Pastry sheets makes me cringe to the idea. So when it comes in a disguise my brain accepts it, convincing to the facts.
So let's cut the crap and get into making Veg Puffs and this recipe is a Mini or Bite sized version of Vegetable Puffs with Frozen Parotta Sheets. The ultimate snack with all of its perfection - flaky, crispy and tasty. This recipe came out to be as a process to clear off the left-over from the prominent recipe which I was into - The Egg Puff. When I had a few side cutting of frozen Parotta sheets from making Egg Puff, I saved them in the freezer, made the Vegetable Filling and followed the suit.
What was hit at home were these Bite-sized Veg Puffs rather than the Egg Puff. Kindling the memory of mini Puffs we get at Thangu Cake Shop in Lawley Road. These Veg Puffs could be made in regular size too. I have used Frozen Parotta sheets, you can even get easy with Pastry sheets to make these Veg Puffs. Puffs made out of Frozen Parotta sheets are going to foolproof - it turns out perfectly flaky and crispy every time you make it. And for the filling I have used some classic vegetable combination like Carrots, Potatoes & Green Peas, can add veggies like Beans, Beetroot, Cauliflower etc., Go along with your preference or simply convert it into Chicken/Meat Puffs.
HOW TO MAKE MINI VEG PUFFS WITH FROZEN PAROTTA SHEETS
MINI VEG PUFFS
INGREDIENTS:
To Boil the Veggies:
Potato - 1/2 Cup Carrot - 1/2 Cup Green Peas - 1/4 Cup Salt - To Taste Sugar - a Pinch Water - as required
For Veggie Filling:
Onion - 2 Nos.
Ginger Garlic Paste - 1 Tablespoon
Green Chillies - 3-4 Nos.
Curry Leaves - 1 Sprig Green Chillies - 2-3 Nos.
Turmeric Powder - 1/4 Teaspoon Red Chilli Powder - 1 - 11/2 Teaspoons Garam Masala - 1 Teaspoon Tomato Ketchup - 1 Tablespoon(Optional)
Oil - 2 Tablespoons
Salt - to Taste
Sugar - a Pinch Coriander Leaves - a few(Optional)
For Mini Veg Puff:
Frozen Parotta - 2 -3 Sheets
MINI VEG PUFFS
*(I have used the side cutting from the whole frozen parotta sheet which I used for Egg Puff. I just placed 3-4 side cuttings side by side and added the veggie filling into it and tightly secured it into bite-sized Puff packets).
For Egg Wash:
Egg - 1 No.
Water - 2 Teaspoons
METHOD:
To Boil the Veggies:
Clean, peel & wash the Potatoes and Carrots.
Cut them into small cubes and leave them aside.
In a saucepan, add the Carrots & Potatoes along with the Green peas.
Add a dash of Salt and a pinch of Sugar. Pour in enough water and cook the vegetables until they are cooked and turns soft.
Alternatively, can cook the Vegetables in a pressure cooker for a whistle. If cooking in a pressure cooker, use just 1/4 cup of water.
Can drain any excess water left in the vegetables once cooked.
Add a dash of Salt, a pinch of Sugar and mix well.
Sprinkle some water, if necessary, and cook on a low flame for about 5 minutes.
Add boiled Vegetables into it and cook them on a low flame for a few more minutes.
Let the Veggie Masala Filling be dry.
Switch off the flame and garnish it with Coriander Leaves.
MINI VEG PUFFS
For Mini Veg Puff:
Meanwhile, pre-heat the oven to 200 °C.
Take the frozen Parottas from the freezer just before making the Veg Puffs.
No need to thaw them. Thawing can make the process cumbersome.
Gently peel off the plastic sheets from the Parottas and place it on a cutting board.
Cut the Frozen Parotta sheet into two and then make 2-3 thin strips out of it.
Take a strip of Frozen Parotta sheet and place about 1 teaspoon of Veg Masala Filling over it.
Gently fold the frozen parotta sheet and cover the Veg masala. No need to cover the sides.
Follow the suit for the rest of the fillings.
*If using the side cuttings of the Frozen Parotta sheets - Place 3-4 side cuttings side by side and add about 1 teaspoon of veggie filling into it. Then, tightly secured it into bite-sized Puff packets.
When the Puffs are packed and ready, place the Mini Veg Puffs on a greased baking tray.
Leave enough space in between.
Meanwhile, beat the Egg with a teaspoon of water for the Egg Wash.
Gently brush the Mini Veg Puffs placed on the baking tray with the Egg Wash.
Now, place the baking tray with the Mini Veg Puffs into the Electric Oven.
Bake the Mini Veg Puffs at 200 °C for about 25 -30 minutes.
You need to bake the Mini Veg Puffs until the crust turns golden brown & until it turns crispy & flaky.
Adjust the baking time according to your oven settings.
Serve flaky & crispy Mini Veg Puffs hot with your choice of Sauce or Ketchup.
For Normal sized Veg Puff:
Pre-heat the oven to 200 °C.
Take the frozen Parottas from the freezer just before making the Veg Puffs.
No need to thaw them. Thawing can make the process cumbersome.
Gently peel off the plastic sheets from the Parottas and place it on a cutting board.
Cut the Frozen Parotta sheet into two.
Take one part of the Frozen Parotta sheet and place 2-3 teaspoons of Veg Masala Filling.
Gently fold it and cover the Veg masala. No need to cover the sides.
Follow the suit for the rest of the fillings.
When the Puffs are packed and ready, place the Veg Puffs on a greased baking tray.
Leave enough space in between.
Meanwhile, beat the Egg with a teaspoon of water for the Egg Wash.
Gently brush the Veg Puffs placed on the baking tray with the Egg Wash.
Now, place the baking tray with the Veg Puffs into the Electric Oven.
Bake the normal-sized Veg Puffs at 200 °C for about 30-45 minutes.
You need to bake the Veg Puffs until the crust turns golden brown & until it turns crispy & flaky.
Adjust the baking time according to your oven settings.
MINI VEG PUFFS
NOTES:
Adjust the amount of Spices to suit your taste preference.
Use your preferred combination of classic vegetables.
Make sure that the Veggie Masala filling is dry, otherwise you may end up with Soggy, wet Puffs.
Adding Sugar & tomato ketchup are totally optional.
Adjust the baking time accordingly - 25 -30 minutes at 200 °C for Mini Veg Puffs & 30-45 minutes at 200 °C for normal-sized Veg Puffs.
If you are doing a total vegetarian version, you can use milk or cream instead of Egg wash to glaze the Puffs, just before baking.
EGG PUFFS WITH FROZEN PAROTTA
Well, this Egg Puff recipe was inspired by Chef Pillai's Youtube Video and vis-Ã -vis the craving for a typical Bakery style Puffs. Have tried making them with Pastry Sheets, but I never felt them as good as the ones sold in the Bakeries. And the moment I saw the video by Chef Pillai, I had no doubt and right away went ahead with the recipe. The results were amazing, and I was overwhelmed with the flaky texture, as good as the ones we get in the bakeries.
So, now no looking back, and I have started to store up frozen Parottas now with the sole intention of making puffs out of it. As the original recipe was made with eggs, went with the flow and made Egg Puffs. And when I had a few side cuttings of the frozen Parotta sheets left around from making Egg Puffs, converted them into Mini Vegetable Puffs. What went hit at home were the tiny Vegetable Puffs. As usual, anything bite sized comes under my daughter's arena.
With all good efforts and not much satisfying trials & errors with Puff recipe, frozen parotta sheets came out to be a bliss out of the blue. And now this Puff recipe with Frozen Parotta sheets is surely going to be one of the most frequented snack at home. The moment we land in India, my husband always says, we should have a Puff and a Tea in the roadside Bakery. So much is his love for this snack. And my daughter on the other hand have a few craving anecdotes of tasty Puffs she ate when she was in India for a few days. So for all the love and overwhelming craving of Puffs, here comes one of the easiest and foolproof Puff recipe.
EGG PUFFS WITH FROZEN PAROTTA
All the more today, 17th January happens to be the 6th Anniversary of my Blog, Essence of Life - Food. And this Puff recipe happens to be the 750th Post - another favourite recipe to mark the milestone. After 6 years of consistency and never waning passion I hold for my blog, let me give myself a pat on my back. I recently have started to feel that people I know relate me to food and never forget to appreciate my work. Especially my food photos and when a few come up saying that they have tried some recipes, and they liked it, I feel humbled and overwhelmed, all at the same time.
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!!!
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
