Wednesday, November 12, 2014

Christmas cakes for sale - 2014

Christmas Cakes are made much in advance, I use our traditional family recipe, They are dark, moist, fruity and rich. The dried fruits were soaked for 1 year in liqour and caramel syrup. They would be wonderful for you, or as a gift.

I have started taking orders for this yummy Christmas cakes so please contact me at to place your orders, limited stocks.

Cakes are available in 8 inch 1 kg pack and 6 inch 500 gms.

Please contact me before 1st of Dec 2014 to place your order.

Merry Christmas

From my student Nathan

My Student Nathan who came for learning Indian cooking, went back and made Dal Makhani & Naan, Puri and Aloo Masala,

I was so happy to see the photos which he had emailed me. Wish I could taste it.  
Aloo Masala and Puri

Dal Makhani and Naan

Saturday, November 8, 2014

B'day Wishes

Today is Biju Charles birthday. This man....he's a gift. He's a gift to me every single day. I'm so glad that he has so much abundance in him, because it just extends to everyone around him - including all of you. It's so beautiful to witness that first hand each day.
Today he wanted to celebrate his birthday at an old age home, so we baked around 200 cupcakes and took it for them; it was such an amazing experience.
Made this marble cake for him with a replica of his very old Vespa scooter, which is as old as him and loves to drive it when ever possible. A big time critic of my cakes, hope he will like this Cake. Happy Birthday Biju
After the giveaway

Vespa Love 
Inside Marble Cake 

Monday, November 3, 2014

When North meets South - Punjabi Karela and Kerala Pulissery for Lunch

Taste has no boundaries, its how your palate can take it .

So here we go, had an amazing lunch with grilled fish, salads along with Pulissery which is the typical Kerala curd curry along with Punjabi karela.

For those who want to know the recipe for the Punjabi Karela, here it goes.


  1. 5-6 medium sized karela/bitter gourd
  2. 2 medium sized onions
  3. ½ tsp turmeric powder
  4. ¼ tsp red chili powder
  5. ¼ tsp garam masala powder
  6. ½ tsp amchur powder or dry mango powder
  7. 2 tbsp oil
  8. salt


  • Chop the karela into small pieces.
  • Slice the onions
  • Heat oil in a pan and add the chopped Karela.
  • Saute karela on low flame for 2 minutes. Reduce the heat and saute for 2-3 minutes more.
  • Now add the sliced onions and mix the sliced onions with the karela.
  • Saute for another 2-3 minutes and add turmeric,Chili and salt, stir well
  • Cook Karela without any lid for 7-8 minutes till both the karela and onions are cooked and sauted well. 
  • The onions will become brown. Keep on stirring in between, add on chili or salt if needed.
  • When the Karela is ready, sprinkle the amchur and garam masala powder. Mix it well.
  • Garnish Karela with chopped coriander leaves

Serve Karela with phulkas or rice and the punjabi kadhi, here I had something similar which is the kerala pulisery. Check this link for  Pulisery recipe.

Enjoy the meal

Wednesday, October 29, 2014

My Granny's Fish Vindaloo Recipe

Fish Vindaloo
The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d’Alhos", which is pork with wine and garlic. While that's the original version, this Indian (desi) version of vindaloo recipe, wine is substituted by vinegar and chilies.

This recipe share here is from my grand mother, Lydia Gomez (father's side). During her active years, she used to make fish vindaloo. I believe this Vindaloo taste differently from Goan Vindaloo.

I often wonder how Vindaloo become a popular dish in my family, while it's an alien dish for most folks in Trivandrum. Probably, it was introduced by a Portuguese descendant or someone inside the family. 

A vindaloo is not supposed to contain aloo (potato) and tomatoes is used. So all those Vindaloo lovers try this out and let me know how it comes out for you.

Ingredient for Fish Vindaloo

Tuna Fish               – 1 kg
Chili powder          – 5 tsp
Turmeric powder   – ½ tsp
Mustard powder     – 1 tsp
Whole Mustard       - 1 tsp
Ginger garlic paste – 2 tbsp
Garlic chopped        - 4 pieces
Vinegar                    - 5 tbsp
Fenugreek powder – ½ tsp
Onion Chopped       - 1
Curry leaves            few
Oil as required

  • Marinate fish with mustard powder, chillie powder, salt and vinegar
  • Keep it for 30 minutes,
  • Take a meen chatti  pour oil and when hot add the whole mustard seeds, when it splutter add chopped onions and chopped garlic.
  • Sauté till translucent now add fenugreek powder and ginger garlic paste and stir till the raw smell leaves.
  • Now you can add the marinated fish and add ½ cup of water.
  • Cover and cook for 5 mts then reduce the flame and cook again for another 5mts.
  • Serve hot with boiled rice.

Also, check the pork vindaloo recipe.