Cuisine : South Indian
Course : Appetizer / Starter
Spice Level : Medium
Difficulty : Easy
Serves :3-4
Author : SM
Preparation Time : 5-10 Minutes
Marination Time : Overnight / 3-4 Hours
Cooking Time : 20 - 30 Minutes
INGREDIENTS :
To Marinate:
Boneless Chicken - 500 Gms
Ginger Garlic Paste - 2 Tbspn
Red Chilli Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Mono sodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Lemon Juice - 2-3 Tspns
To Fry :
Oil
To Garnish :
Onion Slices
Lemon wedges
METHOD:
Clean and cut the chicken into small cubes.
Allow it to dry in a colander.
Mix all the ingredients mentioned under 'To Marinate'.
Add the Chicken Pieces to the Marinade and mix well.
Leave the marinated Chicken for at least 1 hour or over night in the refrigerator.
Heat cooking oil and deep fry the chicken in small batches until they are well cooked and the sizzling stops in medium heat.
Remove the fried Chicken pieces and allow it to drain on a paper towel.
Serve hot as a starter or as any side dish for your preferred dish.
NOTES :
Drain the chicken pieces well, before marinating them.
Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
Adjust the amount of spiciness to your preference.
Kashmiri chilli powder is less hot and gives a red colour to the dish, even without adding food colour.
I have not used the food colouring in this recipe.
Longer marination time ensures soft and succulent fried Chicken.
BUTTERMILK FRIED CHICKEN
Here is a basic yet delicious recipe for Buttermilk Fried Chicken, with a crisp crust and luscious juicy & succulent interior. This is an easy recipe and you can expand your fried chicken repertoire. With the Christmas Season and the festive mood nearing, this Buttermilk Fried Chicken recipe can be an easy add-on, in your Party Menu. Just a few simple techniques and there you go with a crispy fried chicken. The perfection of this Buttermilk Fried Chicken totally lies on the amount of time the chicken is left in the marinade, the ratio of ingredients in their flour coating, the frying temperature & timing. Buttermilk tenderizes the Chicken Pieces. I like to leave the Chicken Marinated in the refrigerator for at least a day, which totally gives a juicy, succulent fried Chicken. Longer the time better the texture. I do this for most of the recipes which call for leaving the meat in the marinade like Chicken 65, Beef 65, Tandoori Chicken, Chicken Tikka, Chicken Lollipopsetc.,
Once the Chicken pieces are marinated, the next big step is to toss them in Seasoned flour. This is the main step which gives the needed crispiness to the fried Chicken. So what goes into the Seasoned flour matters a lot. I tried experimenting it with a combination of different flours until I got the preferred crispy texture. So my technique to get really CRISPY BUTTERMILK FRIED CHICKEN is to dredge the marinated chicken pieces in a combination of All-Purpose Flour & Corn Flour. Then comes the seasonings you want to add into the flour. Garlic Powder, a pinch of Red Chilli Powder/Paprika and if your Indian taste buds demand a Desi touch feel free to add some Garam Masala/Tandoori Chicken Masala. Mainly keep the flour mixture dry for the crispy end result, so no wet ingredients into it. Baking Powder also does its job in getting the needed crispiness.
Next step is frying the Buttermilk Chicken. Use your choice of vegetable oil and deep fry the chicken pieces in a deep pan. Let the flame be at medium-high and the Oil hot enough. Work in batches and avoid overloading the pan. If you over crowd the pan with Chicken Pieces, the temperature may drop too much, which will make the coating break apart from the Chicken pieces. So fry just a few pieces at a time. Fry the Chicken Pieces for about 15 -25 minutes, until the Chicken Pieces are cooked and turn into golden brown in colour.
Once fried, remove it from the Oil and line it up in a wire rack. Serve crispy Buttermilk Fried Chicken with your choice of accompaniment.
Clean, Wash and cut the whole chicken into 8 pieces.
In a large bowl, add The Chicken Pieces along with Buttermilk, Turmeric Powder, Red Chilli Powder, Ginger Garlic Paste & a dash of Salt.
Mix until the Chicken Pieces are well well coated with the ingredients.
Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.
For Buttermilk Fried Chicken:
Mix the All-Purpose Flour, Corn Flour, Baking Powder along with a dash of salt & Pepper Powder in a wide bowl and keep it aside.
Remove one Chicken Piece from the marinade at a time and immediately dredge it with the flour mixture.
Make sure the Chicken Pieces are completely coated with the flour mixture.
Follow the suit for the rest of the Chicken Pieces.
Meanwhile, heat Oil in a deep pan on a high flame.
Let the oil smoke off.
Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
Turn & fry the chicken so that it browns evenly,
Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
When chicken is done, drain it on a wire rack to keep Buttermilk Fried Chicken crispy.
Serve Buttermilk Fried Chicken hot, with your favourite accompaniment.
Serve it with your choice of Sauces, dips or Salads.
NOTES:
To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
Longer the marination time, better the texture.
Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
Do not bloat it off.
The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
Use a large wide bowl and an excessive amount of flour, so the chicken can be tossed around without a lot of handling.
Excessive flour also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy.
Another important aspect is to make sure your oil is hot enough.
Next thing is don’t overload the pan while frying the Chicken Pieces
Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces.
Deep fry the Chicken pieces on a medium-high flame.
Wings should take about 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes.
Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry it.
POPCORN CHICKEN
"Popcorn Chicken" is one recipe which is quite frequented at home - an all-time family favourite! A recipe I had been planning to publish from day one of Blogging. I perfected this recipe during my initial days in Malaysia. A simple twist I tried with my Chicken 65 recipe, basically inspired by KFC style popcorn chicken. Another recipe of the same genre "Buttermilk Fried Chicken" is also a different version of the same recipe prepared with big Chicken pieces. This Popcorn Chicken is a simple and quick fix recipe, which is sure to please your senses with crispy exteriors, crunchy to your bites with all-natural juicy & succulent chicken pieces. I am sure this Crispy fried tender Popcorn Chicken is going to be your favourite. Enjoy these Crispy Popcorn Chicken as a Starter with any Sauce or Garlic-mayo dip.
Popcorn Chicken is popular in every part of the world and is made with different flavours & is region-specific. This is the most basic,
fool-proof recipe with some optional seasonings. So you can use your favourite herbs and spices to suit your taste buds. And I play around when it comes to coating the marinated Chicken Pieces, Bread Crumbs, crushed Corn Flakes, Nestum... I tried with different ingredients until I got the desired Crunchiness in this Popcorn Chicken. So I coat this Popcorn Chicken with two ingredients - an equal amount of Bread Crumbs & crushed Corn Flakes.
POPCORN CHICKEN
When it comes to marinating the Chicken Pieces, it is the most important step which yields you with juicy & succulent fried Popcorn Chicken. I usually leave the chicken pieces marinated overnight. Longer the marination time, better the texture. If you skip the step then chicken may not be tender & soft. Fried chicken pieces may turn out fibrous & dry if they are not prepared well. You
can prepare them ahead and freeze or refrigerate it for later use. All
you
need to do is just thaw the marinated Chicken Pieces & bring down
to
room temperature. Make sure to dredge the Chicken Pieces with the coating mixture just before frying it. Otherwise, the ingredients tend to get soggy which wouldn't yield you with a crispy Popcorn Chicken.You can deep-fry or even bake them in an oven.
Cuisine - Around the World Spice Level - Medium Difficulty - Easy Serves - 3-4 Author - SM Preparation Time - 15- 20 Minutes Marination Time - Overnight / 3-4 Hours Cooking Time - 20 - 30 Minutes
Clean, Wash and cut the whole chicken into small pieces(bite-size).
Grind Green Chillies(4-5 Nos.), Garlic(8-10 Cloves) & Ginger(1" length Piece) into a fine paste and keep it aside.
In a large bowl, add the Chicken Pieces along with Ginger, Garlic & Green Chilli Paste,.
Pour in the Lemon Juice & add a dash of
Salt to it.
Beat an Egg and add it to the above.
Drizzle the Corn Flour and mix until the Chicken Pieces are well coated with the ingredients.
Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.
For the Coating:
Simply crush the Corn Flakes coarsely. Alternatively can grind it briefly in a small blender jar. Make sure not to grind it into a fine
powder.
Add the coarsely ground Corn Flakes in a wide bowl, add Bread Crumbs to it, mix well and keep it aside.
For Popcorn Chicken:
Remove one Chicken Piece from the marinade at a time and immediately dredge it with the coating mixture.
Make sure the Chicken Pieces are completely coated with the flour mixture.
Follow the suit for the rest of the Chicken Pieces.
Meanwhile, heat Oil in a deep pan on a high flame.
Let the oil smoke off.
Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
Turn & fry the chicken pieces so that it browns evenly,
Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
When chicken is done, drain it on a wire rack to keep the Popcorn Chicken crispy.
Serve Popcorn Chicken hot, with your favourite accompaniment.
Serve it with your choice of Sauces, Mayonnaise, Dips or Salads.
Can serve it as a Starter or as a Side dish.
For Baking the Popcorn Chicken:
Grease a wire rack and place it on a baking tray.
Place
the marinated chicken pieces dredged with the coating mixture on it.
Make sure to leave a gap between the chicken pieces.
Bake the Chicken Pieces at 400°F or 180 °C in a preheated oven for about 10 to 12 Minutes.
Flip and cook the Chicken Pieces on each side.
Bake until each chicken piece is well cooked and turns into light golden brown in colour.
POPCORN CHICKEN
NOTES:
To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
Longer the marination time, better the texture.
I have used Green chillies ground along with Ginger & Garlic paste for the required spiciness in the marinade.
Can substitute it with Red Chilli Powder/Paprika Powder/Pepper Powder.
Adjust the amount of spiciness to suit your spice level.
Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
Do not bloat it off.
The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
I have used a combination of Bread Crumbs & crushed Corn Flakes which yields me with desired crunchiness & crispy exterior in Popcorn chicken.
Can get easy with your choice of coating ingredient. Use any one preferred coating ingredient. Can choose between Bread Crumbs, Crushed Corn Flakes or Nestum.
Coating the Popcorn chicken with Nestum yields mildly sweet fried chicken.
Can also add a small amount of slightly crushed Biscuits to your coating mixture, if you prefer a mild sweet note in this Popcorn Chicken.
Use a large wide bowl and an excessive amount of coating mixture, so the chicken can be tossed around without a lot of handling.
Excessive coating mixture also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy.
Can double coat the Chicken pieces with the coating mixture for extra crunchiness.
Make
sure to dredge the Chicken Pieces with the coating mixture just before
frying it.
Otherwise, the ingredients tend to get soggy which wouldn't
yield you with a crispy Popcorn Chicken.
Another important aspect is to make sure the oil is hot enough.
Next thing is don’t overload the pan while frying the Chicken Pieces
Overcrowding the pan may cause the temperature of the oil drop,
which will make the coating break apart from the Chicken pieces.
Deep fry the Chicken pieces on a medium-high flame.
Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry
FISH 65
Fish 65 is an easy Fish fry recipe
prepared with Fish Chunks. Preferably I cook this recipe with Shark
alias Sura/Sravu Fish. Though you can prepare a wide range of
recipes with Shark Fish, this Fish 65 recipe prepared with this
variety does total justification, whatsoever. And if you are a
Seafood lover then this fried Fish recipe is for you. Though it looks red and fiery, they are not as spicy as they look.
The flavour of this
Fish 65 recipe can be attributed to Red Chilly Powder but rest of the
ingredients for the recipe can vary. Some recipes call for
adding Garam Masala, add fried Curry Leaves etc., to add an extra
note to this dish. To be honest, Fish 65 teases you brain, and
makes it difficult to identify whether the dish is made with Chicken
or Fish. So is the texture and flavour of well-marinated and
perfectly cooked Fish 65.
Cuisine - South India
Course - Appetizer / Starter
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM
Preparation Time - 15-20 Minutes
Marination Time - 30 Minutes - 1Hour
Cooking Time - 20 - 30 Minutes
HOW TO COOK GOBI/CAULIFLOWER 65
INGREDIENTS :
To Clean & Soak :
Cauliflower - 1 Big Flower
Warm Water - 2 Cup
Turmeric Powder - a Pinch
Salt - To Taste
To Marinate :
Ginger Garlic Paste - 2 Tbspn
Kashmiri Chilli Powder - 1 Tspn
Garam Masala - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Monosodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Black Salt - 1/4 Tspn
Lemon Juice - 2-3 Tspns
To Fry :
Oil
To Garnish :
Onion Slices
Lemon wedges
METHOD:
Clean and cut the cauliflower into florets
Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for few minutes.
Allow it to dry in a colander.
Mix all the ingredients mentioned under 'To Marinate'.
Add the Cauliflower Florets to the Marinade and mix well.
Leave the marinated Cauliflower Florets for at least 30 minutes - 1 hour.
Heat cooking oil and deep fry the marinated Cauliflower Florets in small batches until they are well cooked and the sizzling stops on a medium-high flame.
Remove the fried Gobi/Cauliflower 65 and allow it to drain on a paper towel.
Serve Gobi/Cauliflower 65 hot as a starter or as any side dish for your preferred dish.
NOTES :
Drain the Cauliflower Florets well, before marinating them.
Instead of marinating the florets in the batter for 10 minutes, can directly dip them in batter and fry them immediately too.
Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
Adjust the amount of spiciness to suit your taste preference.
Kashmiri Chilli Powder is less spicy and gives a fiery red colour to the dish, even without adding any food colouring.
I have not used any food colouring in this recipe.
For a total Vegetarian Version avoid adding Egg in the marinade.
Ambur / Vaniyambadi Chicken Biryani – The Unsung Royalty of South Indian Cuisine
Of all the Biriyanis I’ve tasted, the authentic Ambur Chicken Biriyani holds a special, simple elegance. It remains light, richly aromatic, and effortlessly traditional—a taste dedicated to my memory of the fragrant Madras streets and the smoky biriyani dekchas of yesteryear. This recipe is a tribute to that unforgettable flavour profile of the Arcot Nawabi kitchen, where every tiny grain of rice whispers stories of heritage and delicious, approachable simplicity.
Let's Discover the secret behind the best Ambur Chicken Biryani, the true masterpiece of Tamil Nadu cuisine...
Beef - 500 Gms
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste
Curd/Yoghurt - 1/4 Cup
Water - 1/2 Cup
To Marinate :
Ginger Garlic Paste - 2 Tbspn
Kashmiri Chilli Powder - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Monosodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Black Salt - 1/4 Tspn
Lemon Juice - 2-3 Tspns
To Fry :
Oil
To Garnish :
Onion Slices
Lemon wedges
METHOD:
Clean and cut the Beef into small cubes.
Wash the Beef pieces until the water runs clear.
Allow it to dry in a colander.
Add all the ingredients mentioned under 'To Cook' in a pressure cooker.
Cook for 3 Whistles on a high flame, lower the flame and cook for other 5-6 whistles.
Once cooked Mix all the ingredients mentioned under 'To Marinate'.
Add the pre-cooked Beef Pieces to the Marinade and mix well.
Leave the marinated Beef for at least 3-4 hour or overnight in the refrigerator.
Heat cooking oil and deep fry the marinated Beef pieces in small batches until they are well cooked and the sizzling stops on a medium-high flame.
Remove the fried Chilli Beef/Beef 65 and allow it to drain on a paper towel.
Serve Chilli Beef/Beef 65 hot as a starter or as any side dish for your preferred dish.
NOTES :
Tender meat cooks soon. Adjust the cooking time accordingly.
The given timing to cook the Beef in Pressure Cooker suits well for the type of meat I get here in Malaysia.
Make sure there is no water while marinating the Beef pieces.
Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
Adjust the amount of spiciness to your preference.
Kashmiri Chilli Powder is less hot and gives a red colour to the dish even without adding Food Colour.
I have not used food colouring in the recipe.
Longer marination time ensures soft and succulent fried Beef 65/Chilli Beef.
A QUICK TIP :
Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
Use a few pieces of Raw Papaya while cooking the meat. This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.
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.
