Cheera Upperi ~ Amaranth Stir Fry

  Moving to the final recipe for the Blogging Marathon #74 under the theme “Quick and Easy Stir fries”, I chose to post this super simple yet goodness loaded amaranth leaves stir fry aka “Cheera Upperi”.   I have always said that I feel blessed to stay in a country like UAE where you get abundant supply of produce any time of the year. Umma would wait to come here to have her share of amaranth leaves. Amaranth is said to be power house of iron and is have a lot of vitamins and minerals in it. Back home, she says that the leaves are so heavily sprayed with pesticides that you can’t eat them at all. Attempts to grow them in our backyard have been futile too. D is trying his best to turn the barren land around our house into a little patio. So far, he has had… 

Read More »



Yum

Vendakka Upperi ~ Ladyfinger Stir Fry

    In yesterday’s post, I explained the difference between an “upperi” and a “thoran”. While yesterday’s was a thoran, today’s is an upperi – a quick, simple stir fry of ladyfinger without any coconut. This is the second of the three back to back recipes, as a part of the Blogging Marathon #74, under the theme “Quick and Easy Stir Fries”.   The slimy ladyfinger is always a pain to cook. If there is a little water in it, it spoils up the entire appearance of the dish. What I normally do is wash the ladyfinger in warm water and then spread it out on a kitchen towel or handtowel. Once most of the water is drained, I wipe off each one of them individually. Yes, it is a lot of work, but you will thank yourself for doing it. 😀 Then I get to cutting it. This vegetable… 

Read More »



Yum

Achinga Payar Thoran ~ String Beans Stir Fry

  We are a family who loves stir fries. And I would say, Alhamdulillah for that. All the folks needs with rice is some simple curry to go with it and loads of “upperi”, as we call it.  When umma was here, she used to make lunch and she would ask D to cut the vegetables for making the stir fry, since a minimum of a kg would be required to be made and still it wouldn’t be enough. 😀 The girls don’t even need fish but they would eat their rice well if they have a vegetable stir fry by the side. Usually it is beetroot, carrot or cabbage and for me, it’s always got to be french beans!   In Malayalam terminology, “upperi” or “mezhukupuratti”, simply means stir fried vegetables in some oil, with minimal seasoning. It may or may not include coconut. But when you say “thoran”,… 

Read More »



Yum

Ustad Hotel Sulaimaani ~ Spiced Black Tea

  Seriously speaking, I was in no plans to do any post today. I had already scheduled the post for tomorrow, InShaAllah and was planning to go ahead with it. But the climate today… A change from what it was over the last few days! We have had hot days but cozy nights and the fluctuation is wrecking havoc on everybody’s health, it looks. It has been on and off cloudy with hardly any rains. So yesterday evening, when I saw the thick clouds and the drizzle, I wasn’t expecting it to shower heavily. But He had other plans.   It rained heavily late night messing up all around the building.  My car is stuck in between a little pond. If I have to take it out, I have to push through it. On top, I woke up with a sprained neck, which isn’t really helpful. I had to take… 

Read More »



Yum

Thalassery Chemmeen Biriyani ~ Thalassery Style Prawn Biriyani

  The feeling of achievement is immense, isn’t it? I am glad that my little attempt to bring together a small group of bloggers is faring fairly well. We are in the third month of our challenge and I am sincerely hoping that we continue moving forward well, InShaAllah… 🙂   For this month’s Muslim Food Blogger Challenge, the challenge was to make “Biriyani”. Alhamdulillah, after trying so many versions, I can confidently handle a biriyani, though there are times when I conveniently screw it up too. 😀 Those are called “bad biriyani days (BBD)”. 😉 A biriyani is usually a very intimidating dish for many, but let me tell you, once you get a hang of it, it is quite easy to make. One major thing you need to learn is to how much to cook the rice. The rice is never cooked fully in the first stage, it… 

Read More »



Yum

Varutharacha Sambar ~ Malabar Style Mixed Vegetable Lentil Stew

  I would really call sambar as the ultimate comfort food of a South Indian. Why not? We would have sambar with everything. Recently, I discovered that sambar went amazingly well with porottas too! If you are wondering what a “sambar” is, it is a South Indian stew made with lentils, mixed vegetables and lots of spices.   I had mentioned in this post that I am not fond of store bought sambar powders. Each brand tastes different and somehow I don’t seem to like any. I prefer to make my own little batch each time I make my sambar. When I discovered that we had our own version of making sambaar using roasted coconut paste, my joy had no bounds. Umma was never aware of a version like this, so I never grew up with one. I have adapted this recipe from many sources so can’t pinpoint just one…. 

Read More »



Yum

Naaranga Sulaimaani ~ Lime Black Tea

  A sulaimaani is just that – a dreamy concoction. At any point of time, I prefer my paal chaaya, but at times I do get a bit fed up of it and get myself a small glass of sulaimaani. Normally, I make it this way with a dash of cardamom, but at times when I need a little kick, or when the meal has been too heavy, then a black tea with a nice squeeze of lime does the trick. While doing this post, I remembered this one that Sona (I wish she revives her blog for which I did a guest post sometime back…) had shared on her timeline…     I like this quote, though I have no clue how much I will stick to this. Improving ourselves is an ongoing process but I have never felt like giving it time and concentrating on it. I don’t know if it… 

Read More »



Yum

Gothambu Kanji ~ Broken Wheat Gruel/ Konji

  Season of flu is here! As much as I love the winters, I dread the illness which comes with it. Alhamdullillah, so far,  I have never had any drastic issues as such at home and I sincerely hope it continues the same way, InShaAllah. “Kanji” or gruel is a dish made very frequently if you have illness loitering in the house. It is calm on the tummy, digests very fast and keeps your system clean.   Mostly we make it with broken rice, and I have already shared this version previously. But at home,umma makes kanji with broken wheat as she is diabetic. The kids are so used to it that they love this version more than the original one. For umma, it’s an easy dinner, when she gets bored of eating chapathis. I was never fond of this earlier, but now I have gone to liking it, thanks to… 

Read More »



Yum

Kozhi Nirachathu ~ Malabar Stuffed and Fried Whole Chicken | My Guest Post for Working Mummy’s Recipes

  Yeleena had asked me for a guest post almost two months back. The only request she had was she wanted something that was “naadan” (local) and a non-vegetarian savory dish. At the time her message came, I was still on my vegetarian diet. So I told her I would try to cook for her once I would be able to make a proper non-vegetarian meal for my family, which she readily agreed. Once back, I procrastinated till the time I was reminded that her post was still pending. Moreover my parents would be arriving in no time, making it difficult for me to cook up something new and click. Normally, when they are around, even though they don’t mind waiting till I finish clicking but I feel really odd. Therefore I tend to cook dishes that I have not cooked for them before but is already there on the… 

Read More »



Yum

Uralakizhangu Musakhan ~ Malabar Potato Fry

  It’s the last Saturday of the month, and I am here with a book review! InShaAllah, I am trying to make this segment as regular as possible, so that my ever increasing collection of cookbooks are touched and cooked from. 🙂   Being from the Malabar side, I have always been intrigued to learn more about the cooking there. As I have always mentioned, the cooking done in my part of Malabar is very limited. When I got married and moved to Payyoli, I was surprised by the different types of food they would cook up in a matter of minutes! I still haven’t posted many of what I have learned from there, but as time goes by I will cook it up and feature them on the blog, InShaAllah. It is a passion of mine to collect as much as sources I can of Malabar cooking as available…. 

Read More »



Yum

Muringayila Parippu Upperi ~ Drumstick Leaves with Lentils

  Allah has His own ways. Each time, my blogging enthusiasm starts taking a downturn, He immediately surprises me with something that helps me take the U-turn, Alhamdulillah. 😀 I have had two things happening over the weekend, the smaller one is winning a gift voucher from Siri’s space and the big one was a mighty surprise: a feature on Manorama Online as one of the six Malayalee foodie accounts to follow on Instagram! It was a real surprise, since I feel I pushed behind a lot of well deserving foodie accounts, but it made me a stronger believer on His Will that may have caused me to be in that list in between all top shots! So rest assured, I am not stopping my blogging in the near future, InShaAllah… 😉   I did a little story on “Muringayila” or drumstick leaves when I had done this post. Drumsticks… 

Read More »



Yum

Varutharacha Meen Curry ~ Malabar Fish Curry with Roasted Coconut

  If you are from Malabar, then you definitely need to know your fish curry well. Making the mulakittathu – the red fish curry, which I have already shared two versions here and here, is literally a cake walk but getting the varutharachathu right is a little difficult task. “Varutharachathu” literally means “roasted and ground”. The base of such curries is a roasted-till-brown coconut along with some spices, and ground till smooth. I already have a few varutharacha curries on the blog: Varutharacha Erachi Curry Varutharacha Urulakizhangu Curry Varutharacha Kozhi Curry   I have always felt that getting the consistency right for the fish curry is important. As for the meat curries, you can add water and dilute it, but for fish, the flavor itself goes off, especially since we add turmeric. The next is the challenge of making limited amount, since I serve folks who have pigeon stomachs. 😕… 

Read More »



Yum

Kulukki Sarbath ~ Malabar Basil Limeade

  The climate maybe getting better over here, but sometimes it is really hot especially in the afternoons, that you still need something to cool you down instantly. A tall glass of Kulukki Sarbath always comes handy in this case. Kulukki Sarbath is nothing but a basil seed limeade which is so common in Kerala. Literally, it means “shaken drink”. To read a bit of its history, you can hop onto this link. Though it seems to have originated in Calicut, it has gained more popularity in Kochi. You can find these quite a lot on the streets back home but umma would never allow us to have them since you read all sorts of stories about what kind of water is used – better not dwell around it! With this legendary simple drink taking all sorts of variations now, I resort to making the basic simple edition of lime… 

Read More »



Yum

Kilikkoodu ~ Bird’s Nest Croquettes

  There is never a dearth of snacks as far as Malabar is concerned. Give them a mystery box and they will come up with ideas that you would have never imagined in your life! I am not so creative, if you really ask me. HD taunts saying that I only know to cook from the book while my BFF (remember her fish thoran? Yum…) tells me that even getting delicious food after cooking from the book is a blessing. I love you dear, you always make me feel good… 😀   Kilikkoodu is nothing but croquettes coated with vermicelli, giving it an appearance of a bird’s nest. That is what the name of the snack means too! The filling is normally of cutlet, whichever way you like to make, the only difference is that instead of rolling them in bread crumbs, you roll them into a plate of crushed… 

Read More »



Yum

Kunjipathil/ Kakkarotti/ Erachi Pidi ~ Rice Dumplings in Meat Stew

  I feel it’s been long since I have done a totally Malabar style recipe post on the blog. So let me break the delay now… 🙂 Kakkarotti, also called as Kunji Pathil (literally translates as small disks) or Erachi Pidi (literally translates as meat and dumpling) is nothing but dumplings made with rice flours, dunked into a spicy meat stew. It is a little bit of work, like many traditional Malabar recipes are, but the end result is so delicious that you will see your family literally licking the plates that it is served in! The cooking is involved into two stages – one, making the pathil or dumplings and the second making the thick meat stew and finally you mix all of them up, simmer and then temper them to make a complete meal. The ingredient list may look long and the process cumbersome but if you plan out… 

Read More »



Yum