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"Ahani Mutton Biryani, showcasing the layers of coastal flavours and traditional Muslim cooking techniques."

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

Ahani Mutton Vellai Biriyani - Unveiling the Culinary Tapestry of Kayalpattinam"

In the heart of Kayalpattinam, where the sea breeze whispers tales of generations, a culinary masterpiece takes centre stage - the Kayalpattinam Vellai Biriyani or Ahani Mutton Biriyani. This delectable dish not only tantalizes the taste buds but also weaves a story that transcends time.

The Aroma of History emanates through the bustling streets of Kayalpattinam, a town steeped in tradition, cultural diversity & trade. The biriyani here is more than just a dish; it's a celebration of the region's rich history, influenced by the intermingling of cultures & trade over centuries. As the spice-laden aroma wafts through the air, it carries with it tales of the past.

Kayalpattinam, nestled on the southeastern shores of the Bay of Bengal, has a history as rich as its biriyani. Its cultural tapestry is woven with threads of trade, tradition, and the rhythmic waves of the Bay of Bengal. The biriyani, a culinary ambassador, reflects this fusion, making it a dish to cherish. The biriyani is more than sustenance; it's a communal experience. Families gather around, sharing stories and laughter, creating memories that linger long after the last grain of rice is savoured.

Serve the Kayalpattinam Vellai Biriyani or Ahani Mutton Biriyani hot, with a side of cooling raitha and a choice of side dish. Each spoonful is a journey through the traditions and tastes of Kayalpattinam through the essence of this recipe.

Indulge in the Culinary Elegance of Kayalpattinam Vellai Biriyani, a masterpiece that embodies the essence of regional Muslim biriyani. What sets this dish apart is the meticulous selection of ingredients and the artful techniques employed. Infused with the rich aroma of coconut oil, this biriyani offers a truly authentic taste. The inclusion of indigenous spices and the aromatic Screw pine leaves, known as Rampa Ilai in Tamil, adds a distinctive note to this flavourful symphony. Noteworthy is the biriyani's preparation in the dhum style, where I've ingeniously replicated the traditional wood-fire cooking method. This rendition pays homage to the roots of the most traditional biriyani, offering a fitting tribute to this culinary delight.

Explore a variety of Biryani and Pulao recipes by clicking here...

Cuisine - Kayalpattinam, Tutucorin (Tamil Nadu, South India)

Course - Main Dish

Spice Level - Medium

Difficulty - Intermediate

Serves - 8-10

Author - SM

Preparation Time - 30 Minutes

Cooking Time - 30 Minutes

Dhum - 15-20 Minutes

Discover more delightful Mutton-based Recipes by clicking here...

Kayalpattinam Vellai Biriyani or Ahani Mutton Biriyani Recipe

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

Ingredients:

For Marinating the Mutton:

1 kg mutton pieces
1 cup curd
1 tablespoon ginger-garlic paste
Green chillies, as per taste
Salt to taste
4-6 cardamom pods
3 sticks of 1" size cinnamon
6–8 cloves
2 teaspoons fennel seeds
1 bay leaf
Handful of coriander leaves, mint leaves, and pandan leaves

For Nuts Paste:

2 teaspoons of Almonds
2 teaspoons of Cashews
2 teaspoons of Poppy seeds (soaked for 30 minutes)

Coconut Milk:

1.5 cups thick Coconut Milk
1.5 cups second extract Coconut Milk

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

For Cooking the Rice:

5 cups Seeraga Samba Rice (soaked for 20–30 minutes)
Coconut Oil and Ghee for tempering
6 -8 Cardamom Pods
3 sticks of 1" size Cinnamon
6–8 Cloves
2 teaspoons Fennel Seeds
1 Bay Leaf
Finely chopped Pandan Leaves
Green Chillies, slit
Finely chopped Onions
2–3 tablespoons Ginger-Garlic paste
Handful of Coriander Leaves and Mint Leaves
Lemon juice
Handful of Raisins
Salt to taste

For the Dhum Effect:

Coconut shells turned into hot coal
A heated Griddle

Method:

Marinating the Mutton:

Combine mutton with curd, ginger-garlic paste, green chillies, salt, cardamom, cinnamon, cloves, fennel seeds, bay leaf, coriander leaves, mint leaves, and pandan leaves.
Allow to marinate for 30 minutes.

Cooking the Mutton:

Cook marinated mutton until tender, adding water as needed.
Cook until the mutton turns soft and tender.

Preparing Nuts and Poppy Seeds Paste:

Soak almonds, cashews, and poppy seeds for 30 minutes.
Grind into a fine paste, adding very little water.

Cooking Mutton with Coconut Milk:

Add ground paste to cooked mutton.
Cook on low flame for a few minutes to avoid thickening and scorching.
When it starts to boil, add thick coconut milk and second extract coconut milk.
Boil on very low flame, stirring occasionally. Ensure it doesn't thicken or curdle.
Drain meat, saving coconut milk broth for later.

Cooking the Rice:

Wash & Soak the rice in ample of water for about 20–30 Minutes.
Heat coconut oil and ghee. Temper with cardamom, cinnamon, cloves, fennel seeds, and bay leaf.
Add finely chopped pandan leaves. Fry until shrivelled.
Fry slit green chillies on low flame for texture and spiciness.
Sauté onions until water content is removed, retaining colour without browning.
Add ginger-garlic paste, coriander leaves, and mint leaves. Sauté until aromatic.

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

Cooking Rice with Mutton:

Add cooked mutton, salt, and curd. Cook on very low flame for about 5 minutes.
Pour in saved coconut milk broth and enough water (approximately 7.5 cups for 5 cups (1 kg) of rice and meat). Mix well. Boil on very low flame, stirring occasionally to prevent curdling.
Add soaked and well-drained rice, pour in lemon juice, and let it boil on a high flame.
Once water reduces to half, reduce the flame to medium. Cook for a few more minutes.

Unveiling the Dhum Effect:

Method:

Transfer the biriyani pot to a heated griddle. As the biriyani pot rests over the griddle, the magic unfolds. The seeraga samba rice absorbs the flavourful essence from the mutton and spices, creating a symphony of aromas that will make your kitchen the stage for a culinary masterpiece.
Burn the coconut shells and allow it to burn out for a few minutes until the coconut shells turn into hot coal.

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

Transfer it onto the biriyani pot lid. This will infuse a smoky richness into our creation. This traditional technique elevates the biriyani, adding a layer of complexity that tantalizes the senses.
Cook on the lowest flame for 15–20 minutes, allowing the griddle to heat the pot from the bottom and the hot coal from the top, mimicking the traditional dhum effect.

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

After the tantalizing wait, switch off the flame, and let the biriyani pot sit undisturbed for another 10 -15 minutes. This allows the flavours to intermingle, reaching their crescendo.
Now, with bated breath, lift the lid. The aromatic cloud that escapes is not just a fragrance; it's the embodiment of Kayalpattinam's culinary artistry.

Notes & Tips:

Cooking Mutton:

After marinating, ensure to cook the mutton until it is tender, adding water as needed.
When adding nuts and poppy seeds paste, cook on low flame to prevent thickening and scorching.
Add thick coconut milk and second extract coconut milk on very low flame, stirring occasionally. Avoid thickening and curdling.

Tips for Cooking Rice for Kayalpattinam Biriyani:

Use Seeraga Samba Rice for an authentic taste.
Opt for coconut oil for tempering, providing an authentic flavour.
Fry pandan leaves for a unique texture and flavour.
When sautéing onions, retain colour without browning to preserve the biriyani's white colour.
Cook meat and curd on a very low flame for approximately 5 minutes.
While boiling coconut milk broth, ensure a very low flame, stirring occasionally to prevent curdling.
The biriyani requires approximately 7.5 cups of water (including coconut milk broth) for 1 kg of rice and meat.

As we savour the Kayalpattinam Vellai Biriyani or Ahani Mutton Biriyani, let's appreciate not just the flavours on our plate, but the heritage it carries. Each bite is a journey through time, a nod to the generations that crafted this culinary masterpiece. So, roll up your sleeves, grab your apron, and let's cook up some history!

NASI MINYAK - MALAYSIAN GHEE RICE

Nasi Minyak or in simple terms translated from Malay as Oil Rice is a festive rice dish popular in Malaysian Cuisine. This Rice Dish is a cornucopia of flavour and colours. Though Nasi Minyak are cooked in various ways, and it comes out in various shades from simply a white rice to bright yellow to orange. The fancy of preparation solely stands with the cook and the addition of colour goes just to appease the senses, and it has nothing to do with the flavour.

Nasi Minyak should have been probably named after one of the main ingredients - the oil or the clarified butter/ghee, which gives the name to this dish. Here, the “oil” used is usually ghee (minyak sapi), but the locals may not know or call it as Ghee Rice. Looking deep into the origins and cooking style of this Rice Dish, I came to see that traditionally in olden days, Nasi Minyak was cooked in Vegetable Oil & Margerine . Usage of Ghee(Minyak Sapi) in Nasi Minyak was a gradual adaptation, a natural influence from the Indian and Pakistani population in Singapore and Malaysia.

Well, what they commonly use while cooking Nasi Minyak is Minyak Sapi, the locally available Ghee. But I personally feel that Minyak Sapi doesn't have the original flavour of an Indian Ghee. Maybe there is some addition of Margarine or Vegetable fat in it.

Apart from the ghee the addition of spices such as star anise, cinnamon, cardamom etc., gives out a fantastic fragrance and adds layers of flavour to this Rice Dish. What makes this Rice dish unique and out of the box from its counterparts Pulao/Pilaf is that the addition of Pandan Leaves and Evaporated Milk. Though it is called Nasi Minyak or the Oily Rice, the rice as such is not much oily or greasy. Nasi Minyak is made using 'Basmati' rice. When cooked, it has a fluffy texture, less starchy and soaks up the flavours of the spices, retaining its firm shape. I normally soak the rice for about 20-30 minutes before cooking.

When I say Nasi Minyak, I got acquainted with this dish in Malaysia. It is believed to have originated from Indonesia. Nasi Minyak was considered to be a special dish once served only for the Royals - sultan of Palembang, Indonesia and for his royal guests. As time passed, most of the royal dishes slowly seeped into the common kitchen, but still, such dishes takes a special place during festivities, big celebrations and special occasions. Nasi Minyak is surely influenced from Middle Eastern cooking. And with all the flavour and Basmati Rice, this Rice dish can be called as the younger sibling of Biriyani, with not much of a fancier affair and this rice dish doesn't have any meat in it, making it a closer twin of Puloa/Pilaf. In Malaysia, Singapore and Indonesia, Nasi Minyak is mainly served during weddings and Raya feasts.

NASI MINYAK - MALAYSIAN GHEE RICE

Best Side Dishes for Nasi Minyak:

Ayam Masak Merah
Beef Rendang
Chicken Rendang
Prawn Sambal
Gulai Chicken
Nyonya Chicken Curry
Kapitan Chicken
Acar Jelatah

Cuisine - Indonesia (South East Asian)
Course - Main Course
Spice Level -Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes

For more recipes from INDONESIAN CUISINE, Click here...

HOW TO COOK NASI MINYAK- MALAYSIAN GHEE RICE

NASI MINYAK - MALAYSIAN GHEE RICE

INGREDIENTS:

For Nasi Minyak:

Basmati Rice - 2 Cups
Milk/Evaporated Milk - 1 Cup
Water - 2 Cups
Pandan/Screwpine Leaves - 2 Leaves
Kaffir Lime/Lemon Leaves -2 Leaves
Lemon Grass - 1 Stalk
Onion - 1 No.
Garlic - 2-3 Cloves
Ginger - 1/2 "
Salt - To Taste
Minyak Sapi/Ghee - 2 Tablespoons

Spices:

Bay Leaf - 1 Leaf
Star Anise - 1 Flower
Cinnamon 1" Stick - 2 Nos.
Cloves - 3 Nos.
Cardamom - 2- 3 Pods

For Drizzling(Optional):

Yellow Food Colour - a Pinch
Orange Food Colour - a Pinch
Water - 2-3 Teaspoons

For Garnishing(Optional):

Mint Leaves - a few
Ghee - 1 Teaspoon
Cashew Nuts - a few
Raisins - a few

METHOD:

Stove Top:

Clean and wash the rice until water runs clear or for 2-3 times.
Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
Add finely chopped Onions and sauté until Onions turn translucent.
Add Ginger-Garlic paste and sauté until it turns fragrant.
Drain the soaked rice and add it to the above.
Fry this for 5-7 minutes on a very low flame.
Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
Cut the Lemon Grass(just use the White part) & slightly crush it with a pestle.
Add slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
Keeping the saucepan uncovered, bring the rice to a boil.
Once the Evaporated Milk & Water begins to boil, lower the flame.
Cover the pot and cook the rice on a low flame for about 15-20 minutes.
Cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
After a few minutes, drizzle a few teaspoons of Orange Food Colouring(do not mix).
Leave this on a very low flame for a few more minutes.
Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
Fluff up the Nasi Minyak with a fork or a chopstick before serving.
Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up.
Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar.

NASI MINYAK - MALAYSIAN GHEE RICE

Rice Cooker Method:

Clean and wash the rice until water runs clear or for 2-3 times.
Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
Add finely chopped Onions and sauté until Onions turn translucent.
Add Ginger-Garlic paste and sauté until it turns fragrant.
Drain the soaked rice and add it to the above.
Fry this for 5-7 minutes on a very low flame.
Transfer the above ingredients into a Rice Cooker.
Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
Cut the Lemon Grass(just use the White part) & slightly crush it with a pestle.
Add slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
Cover the Rice Cooker and turn it on.
Cook until it automatically turns off.
First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
After a few minutes drizzle a few teaspoons of Orange Food Colouring(do not mix).
Leave the Rice Cooker in warm mode for another 5-10 minutes.
Allow it to cool for few minutes.
Fluff up the Nasi Minyak with a fork or a chopstick before serving.
Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up.
Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasonings & Vinegar.

In Microwave:

Clean and wash the rice until water runs clear or for 2-3 times.
Soak the Rice with ample of water for about 15-20 Minutes but it is purely optional.
Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
Add finely chopped Onions and sauté until Onions turn translucent.
Add Ginger-Garlic paste and sauté until it turns fragrant.
Drain the soaked rice and add it to the above.
Fry this for 5-7 minutes on a very low flame.
Transfer the above ingredients into a microwave safe bowl with cover.
Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
Cut the Lemon Grass(just use the White part) & slightly crush it with a pestle.
Add slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
Cook this on Micropower high for another 5-7 minutes
Stir the Rice once and cook again on Micropower high for another 5 minutes or until the rice is cooked.
Remove the bowl from the Microwave, carefully open the lid and gently fluff it up once.
First, drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
Cook this on Micropower high for a minute or two.
Again, remove the bowl from the Microwave, carefully open the lid.
Now, drizzle a few teaspoons of Orange Food Colouring(do not mix).
Cook this again on Micropower high for a minute or two.
Then remove the bowl from the Microwave and leave it aside for a few minutes to cool down.
Fluff up the Nasi Minyak with a fork or a chopstick before serving.
Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up.
Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar.

NOTES:

I have used Basmati Rice for Nasi Minyak. Can use any other long grained Raw Rice variety for the purpose.
Soaking the Basmati Rice for Nasi Minyak Recipe is purely optional. But I usually do it as it has become a habit while cooking Basmati Rice.
I have used Evaporated Milk along with water to cook Nasi Minyak. Rice Water Ratio 1:11/2 Cups.
I usually cook Nasi Minyak in Rice Cooker, which is the easiest method.
Adding Food Colouring is purely optional.
If you cannot get hold of Pandan/Screwpine Leaves, add few drops of Pandan Essence to the Rice.
Nasi Minyak goes well with any type of spicy Vegetarian or Non-Vegetarian Curries and Side dishes.

Traditional Kerala Homemade Wine with Christmas Fruit Cake, Rich with Fruits and Spices

Christmas Bliss - Fruit Cake & Homemade Wine

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

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

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

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

Celebrating Christmas the Kerala Way

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

Advent: A Time for Reflection and Preparation

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

The Joy of Christmas: A Feast of Food and Merriment

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

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

Red and Gold Kerala Christmas Ornaments with Wine for a Festive Ambiance

Holiday Glam - Red & Gold Christmas Decor

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

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

A Unique Christmas/New Year Menu

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

Festival Food: Not Just Good, But GREAT Food

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

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

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

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

Traditional Cakes & Homemade Wines

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

Appetizers & Indian Breads

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

Side Dishes & Flavoured Rice

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

Raithas, Rice & Curries

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

Desserts & Drinks

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

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

Sips & Bites - Christmas Cake with Wine Pairing

Name: Christmas/New Year Party Menu: Kerala Christian Feast from Plum Cakes to Pear Crumble
Yield: Serves 8-10
Cuisine: Kerala Christian

Christmas Cake & Wine: A Family Tradition

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

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

Christmas Fruit Cake with Royal Icing

Rich Fruit Cake

Classic Christmas Pound Cake

Light Fruit Cake

Eggless Tutti Frutti Cake

Eggless Light Fruit Cake

Christmas Fruit Cakes: A Must-Have for the Festivities

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

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

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

A Toast to Begin the Party

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

Why Homemade Wines Add Extra Zing

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

Try these delicious homemade wines:

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

Raisin Wine - A Sweet Start

Banana Wine - Unique and Delightful

Grape Wine - Timeless Favourite

Apple Wine - Fruity and Refreshing

Pineapple Wine - Tropical Paradise

Dates Wine - Sweet and Earthy

Ginger Wine - Bold and Spicy

Ginger Ale - Refreshing for All

Pairing Homemade Wines with Festive Cakes

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

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

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

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

Mulled Apple Juice

Spiced Apple Tea - Unique and Delightful

Piña Colada - A Tropical Delight

Dragon Cocktail With Ginger Wine - Fiery and Refreshing

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

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

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

For more Cocktails/Mocktails, Click here…

So, What’s Next for Your Celebration?

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

First Course: Appetizers & Starters

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

Popcorn Chicken - Crispy and Irresistible

Vegetable Cutlet - Kerala Style Appetizer

Vegetable Cutlet - Classic and Crunchy

Fish 65 - Spicy and Tangy

Prawn Tempura - Japanese Inspired starter

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 - Traditional Kerala Accompaniment

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!

Beef Vindaloo - Spicy & Tangy Delight

Beef Ularthiyathu - Kerala Style Beef Fry

Prawns Gravy - Rich & Creamy

Chicken Salna - Tamil Nadu Style Curry

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

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

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

Vegetarian Sides for Appam & Parotta

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

Vegetable Kuruma - Spiced Vegetable Curry

Paneer Bhurji - Flavourful Indian Cottage Cheese Dish

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

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

Third Course

Thalassery Chicken Biriyani with Side Dishes & Raithas

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

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

Main Dish: Thalassery Chicken Biriyani

Thalassery Chicken Dum Biriyani

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

Thalassery Chicken Biriyani Recipe

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

Side Dishes for Biriyani

Nadan Mutton Curry - Spicy, rich Kerala-style mutton curry perfect with biriyani

Garlic Egg Roast - Kerala-style spiced egg roast with garlic, pairs beautifully with biriyani

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 for a zesty touch with biriyani

Curd Onion Raitha - Creamy curd and onion blend, soothing accompaniment for biriyani

Pineapple Cucumber & Onion Salad - A refreshing salad for a cooling balance with biriyani

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

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

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

Fourth Course

Plain Rice with Fish Curry & Seafood Delights

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

Rice Options for the Festive Meal

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

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

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

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

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

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

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

Classic Kerala Seafood Side Dishes for Rice

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

Fish Curry - Kerala-style tangy and spicy fish curry

Kerala-style fish curry.

Chemmeen Manga Curry - Prawn and mango curry with a tangy and spicy flavour

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

Fish Fry - Crispy golden-fried fish, a Kerala feast essential

Karimeen Fry - Fish Fry.

Prawn Roast - Fiery prawns roasted with spices and onions

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

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

Cabbage Thoran - Shredded cabbage with coconut.

Moru Curry - Spiced yogurt curry, soothing and aids digestion

Moru Curry - A spiced yogurt curry.

Instant Lime Pickle - Zesty and tangy, adds a burst of flavour

Instant Lime Pickle - A zesty, tangy pickle.

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

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

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

Finishing Touches: Rasam, or Curd

Finishing Touches: Rasam, Curd, Sambharam

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

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

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

Sambharam - Refreshing spiced buttermilk.

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

For more Rasam Varieties, click here...

Pappadam & Pickles: The Ultimate Meal Companions

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

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

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

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

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

Fifth Course

Desserts – A Sweet Finale

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

Kerala Christmas & New Year Dessert Options

Apple Pie - A spiced, warm dessert perfect for Christmas

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

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

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

Apple Pie

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

Pear Crumble

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

Kulfi Falooda

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

Lychee Pudding

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

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

*Pro Tips for Preparing Festive Desserts:

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

Celebrate the Festivities with the Perfect Spread

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

Festive Snacks to Delight Your Taste Buds:

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

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

What's a Celebration Without Great Food?

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

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

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

Let this menu bring joy and celebration to your table!

Elevate Your Festivities with These Tried-and-True Recipes

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

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

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

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

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

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

Want more festive recipes?

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

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

Palakkadan Nadan Kozhi Curry - Traditional Kerala Chicken

From The Heart of Palakkad: Nadan Chicken Curry – Achante Kozhi Curry, A Three-Generation Legacy

"How to Make and Store Ginger Garlic Paste – Easy & Long-Lasting Recipe (No Preservatives!)"

Why Homemade Ginger Garlic Paste is Best

Ahani Mutton Vellai Biriyani - Unveiling the Culinary Tapestry of Kayalpattinam"

Kayalpattinam Vellai Biriyani or Ahani Mutton Biriyani Recipe

Ingredients:

For Marinating the Mutton:

For Nuts Paste:

Coconut Milk:

For Cooking the Rice:

For the Dhum Effect:

Method:

Unveiling the Dhum Effect:

HOW TO COOK NASI MINYAK- MALAYSIAN GHEE RICE

INGREDIENTS:

For Nasi Minyak:

Spices:

For Drizzling(Optional):

For Garnishing(Optional):

METHOD:

Stove Top:

Rice Cooker Method:

In Microwave:

NOTES:

HOW TO COOK VEGETABLE MINT PULAO

INGREDIENTS:

For Mint Pulao:

For Mint Paste:

For Coconut Paste:

Spices:

PREPARATION:

METHOD:

HOW TO MAKE MINT PULAO:

NOTES:

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

Feeling the Christmas Vibe in Kerala?

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Advent: A Time for Reflection and Preparation

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Ready to Bring the Kerala Christmas Feast to Your Table?

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

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

Sips & Bites - Christmas Cake with Wine Pairing

Christmas Cake & Wine: A Family Tradition

Craving more Christmas delights?

Christmas Fruit Cakes: A Must-Have for the Festivities

Ready to Bake the Perfect Christmas Cake?

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

A Toast to Begin the Party

Why Homemade Wines Add Extra Zing

Try these delicious homemade wines:

Pairing Homemade Wines with Festive Cakes

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

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

So, What’s Next for Your Celebration?

First Course: Appetizers & Starters

Kerala-Style Christmas/New Year Menu - Starters

Second Course

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

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

Kerala Christmas/New Year Menu – Second Course Options:

Second Option: Malabar Parotta with Delicious Kerala Curries

Give the Traditional Meal a Twist

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

Vegetarian Sides for Appam & Parotta

Third Course

Thalassery Chicken Biriyani with Side Dishes & Raithas

Main Dish: Thalassery Chicken Biriyani

Side Dishes for Biriyani

Raithas for Biriyani

Fourth Course

Plain Rice with Fish Curry & Seafood Delights

Rice Options for the Festive Meal

Rice Options for the Festive Meal

Classic Kerala Seafood Side Dishes for Rice

Classic Kerala Seafood Side Dishes for Rice

Popular Vegetable Dishes to Complement the Meal

Popular Vegetable Dishes to Complement the Meal

Finishing Touches: Rasam, or Curd