Karimeen Pollichathu
Promfert Varutharacha Curry
Fish Curry
Crab curry
Naadan Kozhi Curry
Mutton Curry
Kadukka/Mussels Curry
Coconut Lobster Curry
Shrimp and Mango Curry
Shrimp Fry
Shrimp Cutlets
Shrimp Biriyani
Easy Aadu/Mutton Biriyani
Chicken Manchurian
Chemeen/shrimp Pickle
Oven Cooked Salman In Coconut Milk
Dried Shrimp Chutney ( Unakka Chemmeen Chammanthi)
Peanut Chicken
Roasted Chicken
Shrimp Thoran
Mutton Thoran
Chicken Thoran
Egg Thoran


Muringakka/drumstick Thoran
Murungakka/Drumstick Curry
Jackfruit/Chakka Erisseri
ChakkaKuru/Jackfruit Seed Thoran
ChemmaChakka/Breadfruit curry
Mushroom Theeyal
Onion Theeyal
Vazhakoombu/Plantain Flower Thoran
Vegetable Biriyani
Mushroom Biryani
Coconut Rice
Tamarind Rice
Curd Rice
Spicy Tamarind Brinjals.
Ladyfingers in thick yogurt sauce.
Homemade Pizza Dough.
Tempura Fried Vegetables
Mini Buns
Carrot Halwa
Puttu/Steam Cake
Kadala Curry
Uzhunnu Vada
Coconut Chutney
Koottu Curry
Thali peeth
Ethakkaya Appam/Pazham Pori
Spinach Thoren
Cabbage Thoran
Morukaachiyathu/Pulisseri/yogurt curry


Ras malai
Phirni/Creamy Rice Flour Pudding
Ethakka/Plaintain Halwa
Sweet Vattayappam
Wheat Halwa
Parippu Payasam
Poha/Aval Payasam
Cranberry Sauce


Mango Lassi
Papay Lassi
Masala Chaya/Aromatic Tea/Tea with 5 spices
Banana/Strawberry Milkshake
Pina Colada
Peanut,Banana & Chocolate Smoothie
Ginger Lemonade
Mango Smoothie With a Kick.
Cranberry Lime Spritzer
Blueberry Shake with Apricot nectar

Ethakka/Plaintain Halwa


3-4 large plantains, riper the better
1 cup sugar
1/2 cup raw cashews
1/2 cup raisins (soaked)
2-3 cups milk
1 teaspoon allspice
1/4 cup unsalted butter


Steam the plantains with the skin on if you have a steam cooker. Else microwave whole, skin and all, over a little water for about three to four minutes on high power. This enhances the sweetness of the plantains. Make a few slits in the skin of the plantains. You can even cut them in half. Allow to cool and skin them. I apologise for leaving this part out to those who may have already tried this!
Mash the ripe plantains with the milk, the sugar and half the butter. I use a food processor as it blends the bananas well. Keep aside.

Melt the rest of the butter on a low flame (Use a non-stick pan). Add the cashews and saute till golden. Add the mashed ingredients and the raisins.
Increase the heat and mix in the allspice. Continue blending in until the halwa is sticky and leaves the pan. Remove from heat.Allow to cool and set in a greased pan/plate. Cut into little squares. You can serve this warm or cold!



1/2 lb fresh mango, flesh only
1 cup nonfat plain yogurt
2 tablespoons sugar
2 teaspoons lemon juice
1 pinch nutmeg
1 pinch salt
2 ounces black grapes, optional as garnish


Put mango, yogurt, sugar, lemon juice, nutmeg and salt into blender & process until smooth. Spoon into 4 serving dishes, if desired, garnish with grapes cut in 1/2, seeds removed.

Phirni/Creamy Rice Flour Pudding


4 cups milk
2 tablespoon(s) rice preferably long - grained(Basmati)
6 tablespoons sugar or to taste
4 cardamoms powdered
1 tablespoon(s) almonds blanched and sliced
1 tablespoon(s) pistachios and cashewnuts sliced
a few strands of saffron soaked in a little milk.


Wash the rice and soak it in a little water for about 30 minutes. Grind the rice with just enough water in which it was soaked to make a fine paste. Keep aside.
Pour the milk in a vessel and bring it to a boil on medium heat. Let it simmer. Meanwhile, take a little of this hot milk in a bowl, add the rice paste and dilute it to a very thin consistency. Add this to the simmering milk and mix, stirring continuously. Cook on low heat for 12 minutes or till the milk has thickened .
Add sugar and stir well. Keep on low heat for about 4 minutes. Remove from heat. Add the saffron and sprinkle cardamom powder on top. Garnish with sliced almonds, pistachios and cashewnuts.Serve chilled.



1 quart whole milk yogurt
1/3 cup powdered sugar
1/3 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed


Tie yogurt in a clean muslin cloth overnight. (6-7 hours).
Put the yogurt into a bowl, add sugar and cardamom and mix.
Rub saffron into 1 tbsp. hot milk, in a small bowl, until the color spreads and dissolved and add to the yogurt. Empty into a serving bowl, and garnish with nut crush.Chill for 1-2 hours before serving.

Ras malai


2 lbs Ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios


Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
Remove from oven, cool at room temperature and cut into 2" squares. Place them in a dessert bowl.Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares. Decorate with pistachios, chill for 2-3 hours and then serve.