Why baking powder and baking soda is used in certain recipes

 

Ghee-cake making process

• Many ghee cake recipes (and other sponge-style cakes) use both baking powder and baking soda together. Here’s why:

 The Role of Baking Powder & Baking Soda in Ghee Cake

Baking Soda (Sodium Bicarbonate)

• Needs an acid to activate (like yogurt, lemon juice, vinegar, or sometimes brown sugar/cocoa).
• Gives a quick, strong rise when the batter is mixed.
• Also helps with browning and gives a softer texture.

Baking Powder

• Contains both acid and base in itself (cream of tartar + baking soda).
• Works in two stages: once when mixed (moisture) and again in the oven (heat).
• Provides a steady rise and ensures the cake doesn’t collapse.

 Why Both in Ghee Cake?

• Fat-heavy batter → Ghee adds richness but can make the cake dense. Using both helps lighten it.
• Even texture + good volume → Soda gives quick lift, powder gives sustained lift = fluffy yet moist cake.
• Flavor balance → Baking soda neutralizes acids in the batter, preventing sourness and giving a pleasant flavor.
• Golden color → Soda encourages better browning, which ghee cakes are known for.

 In short: Baking soda = quick lift & color, Baking powder = steady rise & stability.

Together, they make the cake light, golden, and soft, instead of heavy or greasy.:

How to Use Chai Shops as a biz Opportunity

Chai Time at Malabar Bites

 In the heart of Trivandrum, a man sips his evening chai at Malabar Café, one of the city’s busiest tea shops. At first glance, it’s just another roadside stop — steaming kettles, the clink of glasses, the fragrance of strong tea leaves boiling with milk and ginger. But in reality, it’s much more than that.

Kerala’s tea shops are not just about tea; they are about community, comfort, and convenience. Over the years, these humble roadside stalls have transformed into powerful business models, inspiring bakeries and restaurants to add mini tea counters. The formula is simple but effective: hot chai paired with short-eats that Kerala loves — from crispy vada and crunchy vazhakka fry to spicy puffs, cutlets, and even burgers.

This trend has proven so successful that many well-known brands have grown from it. Malabar Bites, for example, has expanded far beyond its first outlet, opening multiple branches across the city and even reaching towns outside Trivandrum. What started as a roadside stop for tea has become a chain recognized for quality snacks and that unbeatable chai-time atmosphere.

The rise of such tea shops reflects Kerala’s evolving food culture. Chai has always been at the center of daily life — from college students taking a break between classes to office-goers catching a quick sip in the evening. Now, with modern packaging, branding, and wider menus, tea shops are becoming micro food hubs that bridge tradition and trend.

And this isn’t just happening in Kerala. Across India, roadside tea stalls are evolving into cafés and chains, showing that even the simplest of ideas — a cup of chai and a plate of snacks — can brew into something much bigger.

So the next time you pass by Malabar Café or grab a puff at Malabar Bites, remember: you’re not just enjoying a snack, you’re part of a cultural and entrepreneurial wave that’s shaping the foodscape of Kerala and beyond.

Lamington Cake - Revised Version for Kerala

Australia's Fav Cake

 Have you heard of Lamington Cake? 

A true Australian classic – soft sponge cubes dipped in chocolate and rolled in fresh coconut . Light, fluffy, and oh-so-irresistible!

And here’s the best part – with its coconut coating, this cake has all the makings to become Kerala’s next favorite sweet treat. After all, coconut is in our DNA!

Kerala Twist on Lamington Cake

Instead of the usual chocolate syrup:

• Make a glaze using cocoa + jaggery syrup for a richer, earthy sweetness 
• Add a hint of cardamom or dry ginger for that Kerala festive touch 
• Use freshly grated coconut instead of dried coconut flakes for more texture & authentic flavor 

This makes the Lamington taste like a fusion of an Aussie cake and a Kerala sweet – perfect for tea-time, Onam specials, or gifting!


Happy Onam Wishes to All

Essential Baking Tools Every Beginner in Baking

Measuring Cups and Spoon used in Baking

 Essential Baking Tools Every Beginner Needs 🍰

If you’re starting your baking journey, having the right tools is just as important as having the right recipe. From measuring ingredients accurately to ensuring your cakes rise perfectly, the right set of tools will make the process smoother and more enjoyable.

Here’s a handy list of must-have baking tools (with Indian measurement standards) that will help you bake confidently at home:

1. Measuring Cups – Accuracy Matters

Baking is all about precision. Using standard measuring cups ensures your ingredients are perfectly balanced.

• 1 Cup (240 ml)
• ½ Cup (120 ml)
• ⅓ Cup (80 ml)
• ¼ Cup (60 ml)

 Always level off dry ingredients with a knife for accurate measurement.

2. Measuring Spoons – Small Quantities, Big Impact

Spices, baking powder, vanilla essence – all these require precise measurement.

• 1 Tablespoon (15 ml)
• 1 Teaspoon (5 ml)
• ½ Teaspoon (2.5 ml)
• ¼ Teaspoon (1.25 ml
  
  ( Never guess – even a little extra salt or baking soda can change the final result.)

3. Mixing & Baking Essentials

1. Mixing Bowls (steel or glass) – for combining wet and dry ingredients.
2. Hand Whisk / Electric Beater – to whip, beat, or fold easily.
3. Spatula (silicone) – perfect for scraping the last bit of batter.
4. Baking Tins & Trays – round, square, loaf, and muffin trays.
5. Parchment/Butter Paper – keeps your bakes from sticking.
6. Oven Thermometer – ensures accurate baking temperature.
7. Cooling Rack – prevents soggy bottoms by letting air circulate.
8. Sieve – for flour, cocoa, and icing sugar.
9. Rolling Pin & Pastry Brush – for cookies, pies, and pastries.

Why These Tools Matter

Unlike everyday cooking, baking is science. Precise measurements, correct temperatures, and the right equipment all come together to give you that soft cake, crunchy cookie, or flaky pastry. Skipping on tools often leads to unpredictable results.

Final Thoughts 

• The right tools make every recipe easier and every bake perfect!
• Start simple, measure right, and watch your baking turn magical!
• With these essentials, even beginners can bake like a pro! 
  
  
  
  If you're looking for a detailed information about baking tools ingredient list and Essentials & Starter Recipe then follow these blog posts:
  
  1. Baking tools and ingredients 

Never be ashamed of your business. People will talk, but no one will pay your bills

Break Free!

 

“Never be ashamed of your business. People will talk, but no one will pay your bills.”

In Kerala, there’s a phrase that echoes in almost every household: “nattukaaru enthu vicharikkum?” – what will people think? This simple line has shaped generations of choices, careers, and lifestyles. Many among us—myself included—have felt the invisible weight of this question while making decisions.

For decades, this mindset dictated what was seen as “respectable” work. A government job, no matter how modest the pay, was considered the ultimate stamp of approval. It wasn’t about passion, creativity, or growth—it was about security and, more importantly, social acceptance. A young person might dream of starting a bakery, running a tailoring unit, or becoming a freelance artist, but family and neighbors would often whisper: “Better write the PSC exam and settle down.” 

Another noticeable trend among young Keralites is to join the banking sector, especially in clearing and officer-level roles. While the position may appear lucrative and secure at first glance, the reality is more complex. Today’s banking environment comes with high pressure, strict targets, and the added challenge of frequent transfers.

Unlike the old days when banking jobs meant stability and routine, the sector is now highly technology-driven, with automation, app-based services, and AI gradually reshaping the landscape. Many roles that seem stable today may even become obsolete in the coming years. Times are changing, and it’s important to have foresight—choosing a career in banking just for the money may not always be the wisest decision

Become a Job Giver, Not just a Job Seeker

I recall a young student who once attended my month-long baking class in Trivandrum. She came from the outskirts of the city and carried with her both enthusiasm and determination. Over casual conversation, she told me something that stayed with me: “I will prove to the people who think only about government jobs. I will earn from baking.”

Nattukaru Enthu Vicharikum: The Weight of Public Opinion in Kerala

Her words were more than defiance; they were a reflection of a generational shift. Today’s youth in Kerala are breaking free from the “safe path” mindset. Many, especially women in Kerala are exploring entrepreneurship, startups,  freelancing, content creation ( making bold Reels in Insta) , starting food-trucks, hand-made jewelry, boutique, and even small-scale businesses run from their homes.

Whether it’s running a café, setting up an online store, offering digital services, or pursuing a creative career, there’s a quiet rebellion happening against the old stereotype.

And this is where that WhatsApp forward strikes a chord:

“Never be ashamed of your business. People will talk, but no one will pay your bills.”

It reminds us that dignity is not attached to a job title but to the integrity with which we work. Whether you’re selling homemade snacks, freelancing as a designer, or running a small cleaning service, it’s your livelihood, and it deserves respect.

The truth is, people will always have opinions—whether you’re working a government job, running your own shop, or freelancing online. But when the month ends, it’s your effort and your income that sustain your family, not society’s approval.

Kerala, with its high literacy and exposure to the wider world, is now seeing more people embrace this truth. Another strength of our people is the natural beauty of our land. With our unique tropical climate and pristine forest cover, backwaters, beaches - we must be ready must  to tap the strength of our state ant its our natural resources. 

 Moreover, in the age of AI, many normal jobs are fast becoming redundant. The options which was available couple of years back is getting wiped out!

Time for you to Make a Shift!
Whether you like it not, things are not what it used to be. Many jobs which held life long security no longer offers similar comfort. I mean the typical govt jobs and it could also mean the typical coding task or creating content as a content writer. 

Start Something Novel!
Do something which interests you or you think you can make a change in the system! It's not just blind passion. It's something more beyond the cliched word "passion". Find out a niche, and see if there's a viable market for it. Also, if you have multiple interests or you feel you can do multiple projects for which there's a market demand, then you can go for it. (Basically, try and find multiple stream of income). 

All these trends are seen in the marketplace. The rise of small businesses, startups, online services, and home-based entrepreneurs is proof that “nattukaaru” no longer get the final say.

Perhaps the real progress lies in this shift: valuing self-reliance over social validation.

• What do you think? 
• Do you think you need someone to discuss a potential biz proposition? 
• Want to get a second-opinion for your plan? 

Connect! 

Parippu Vada – Bite of Golden Crunch That Defines Kerala’s Evenings

Pareppe Vada

 Parippu Vada – Kerala’s Crunchy Tea-Time Favourite

Crispy, crunchy, and irresistibly golden brown – Parippu Vada (also called dal fritters) is one of Kerala’s most beloved snacks. Often found in roadside tea shops, bus stands, and even home kitchens, this humble snack is the perfect companion to a hot cup of tea, especially on a rainy evening. 🌧️☕

The charm of parippu vada lies in its simplicity — coarsely ground lentils mixed with onion, curry leaves, green chillies, and spices, shaped into patties, and deep-fried to perfection. It’s crunchy on the outside, soft and flavourful inside, and every bite carries the warmth of Kerala’s food culture.

Why Parippu Vada is Special

• A staple in Kerala tea shops (chayakadas), where it’s enjoyed with piping hot chai.
• A popular homemade snack, often made in the evenings or for guests.
• Budget-friendly and filling, yet bursting with flavour.
• A symbol of Kerala’s love for simple, hearty snacks.

How to Make Parippu Vada at Home

Here’s a simple recipe you can try in your own kitchen:

Ingredients:

• 1 cup chana dal (kadala parippu / Bengal gram)
• 3–4 dry red chillies (or adjust to spice level)
• 2–3 green chillies, finely chopped
• 1 medium onion, finely chopped
• 1 sprig curry leaves, chopped
• 1 tsp fennel seeds (optional, for extra aroma)
• Salt to taste
• Oil for deep frying

Method:

1. Soak the dal – Wash and soak the chana dal for 2 hours. Drain well.
2. Grind the dal – Coarsely grind the soaked dal with dry red chillies. Do not make it a paste; a coarse texture is key. Reserve 1–2 tbsp whole dal and mix it back into the batter for extra crunch.
3. Mix the spices – Add chopped onion, green chillies, curry leaves, fennel seeds, and salt. Mix everything into a thick dough-like mixture.
4. Shape the vadas – Wet your palm, take small portions, and flatten into round patties.
5. Fry till golden – Heat oil in a pan. Fry the vadas on medium heat until crisp and golden brown on both sides. Drain on paper towels.

Serving Suggestion

Serve hot with a steaming cup of chai, coconut chutney, or just as it is. Perfect for rainy evenings, family gatherings, or when you want a quick bite that feels like home.

Onam Sadya Order in Trivandrum 2025

 
The Onam Sadya is more than a meal — it’s a celebration of Kerala’s culture, flavours, and tradition, served lavishly on a banana leaf.

As always, from small catering units to luxury five-star hotels, many kitchens are preparing their own version of this festive feast in Trivandrum. Here’s a round-up of places in-and-around Trivandrum city where you can order your Onam Sadhya this year - 2025.

Corporate Package for Onam Sadhya

Onam Sadhya - Takeaway by 916 Catering Ph# 9633575770

,

Onam Sadya at Classic Sarovar ( For booking, call 9446007191, 9446007197)

Adrak Hotel Ph#8590709059

 

Ariya Nivas Ph# 9000 00769

Thampi's Catering Onam Sadhya Ph# 80897 54236

Biverah Hotel Kumarapuram

RACO Residency Murijapalam - Onam Sadya Take Away

From Batter to Beauty: The Simple Joy of Cupcakes

Cupcakes - fresh from Oven

Small Scoop 

 There’s something magical about cupcakes fresh out of the oven — golden tops, fluffy texture, and the irresistible aroma that fills the kitchen. In the pictures here, you’ll see two moments of that magic: cupcakes just baked to perfection, and the satisfying step of pouring batter into liners using an ice cream scoop.

Why Use an Ice Cream Scoop?

One of the simplest baking tips to make your cupcakes look uniform and professional is to use an ice cream scoop to portion out your batter. It ensures:

Even sizes – every cupcake bakes at the same pace, so you don’t end up with one overcooked and another undercooked.

Mess-free filling – no drips or sticky fingers while transferring batter.

Perfect tops – even distribution gives cupcakes a balanced rise.

Making Cupcakes More Appealing

While a plain cupcake is always delicious, adding small creative touches takes them to the next level:

Fresh Fruits: Tuck a blueberry, raspberry, or even a slice of strawberry into the center before baking for a burst of flavour.

Caramelized Toppings: Add a spoon of caramelized pineapple or apple on top for a rustic, bakery-style finish.

Texture Play: Sprinkle some chopped nuts, coconut flakes, or chocolate chips over the batter before baking.

Swirls & Drizzles: Create a marble effect with a swirl of cocoa or drizzle chocolate/caramel once baked for extra charm.

Cupcakes are as much about presentation as they are about taste. With little tricks like portioning batter neatly and adding thoughtful toppings, you can turn a simple batch into something that looks — and tastes — absolutely irresistible.

A Simple Kerala Meal Served with Thoughtfulness - To Amma with Care

Rice - Lunch Spread

 Food tastes better when served with thoughtfulness.

My mother-in-law, Amma, always prefers her lunch in small, neat portions — rice in a bowl, vegetables carefully placed in little servings, and just the right balance of flavours.

Today’s spread was simple yet soulful: soft rice, a light egg white fry, ladies’ finger mezhuku sautéed with coconut oil, bitter gourd thoran adding that hint of healthy bitterness, and her favourite — parava fish curry simmered in a coconut-based gravy. Each dish was placed in a small bowl, allowing her to enjoy every flavour without feeling overwhelmed.

It’s a gentle reminder that food is not just about taste, but also about care and presentation. Serving a meal in a way that suits a person’s preference shows love in action. For Amma, these small portions make eating more comfortable and joyful, and for us, it’s a way of expressing gratitude and affection through food.

At the end of the day, it isn’t about how grand the meal is, but how much thought goes into preparing and serving it. Sometimes, the little details make all the difference. 

Small Easy Food Bowls
Food, when thoughtfully served in smaller portions, becomes especially appealing to seniors, making it easier for them to enjoy every flavour without the spread feeling too much.

What do you think? 



P.S - I bought the small ceramic bowls from Ibrahim and Sons at Chalai, Trivandrum. 

Love Indian Food but Hate the Prep? Discover How to Cook Authentic Dishes in Half the Time!

 

Idiyappam - Homemade

Ever feel like preparing a full Indian meal from scratch takes hours? You’re not alone. Traditional Indian cooking often involves multiple steps — chopping, sautéing, simmering, and layering spices — which can feel overwhelming on a busy day. But the good news is that with a few smart strategies, you can simplify the process, save time, and still enjoy authentic flavours at home.

Here are some practical tips to make Indian cooking both quicker and more manageable:

1. The Pre-Prep Powerhouse

Chop onions, ginger, garlic, and even green chillies in bulk at the start of the week. Store them in airtight containers in the fridge or freezer. When it’s time to cook, you can dive straight into your recipe instead of spending 15 minutes chopping.

2. Spice Blends are Your Best Friend ( Making Own Garam Masala)

Instead of pulling out 7 or 8 spice jars every time you cook, prepare your own blends like curry powder, garam masala, or sambar powder. Keep them ready in small jars. With just one spoonful, your dish gains a complex, balanced flavour without the extra effort.

3. Embrace the Purée

Running out of tomatoes? No problem. Tomato purée mixed with a little warm water is a great substitute. You can also use onion or cashew pastes made in advance. For smooth sauces, a hand blender directly in the pan saves time and extra dishes.

4. Batch-Cook Your Masala Base

On weekends or when you have an hour to spare, cook a large batch of the foundational onion-tomato masala. Once cooled, freeze it in small portions. Later, just thaw and add vegetables, lentils, or meat — dinner is ready in half the time.

5. The One-Pan Wonder

Instead of juggling multiple pots and pans, try cooking everything in one large pan. The flavours come together beautifully, and clean-up becomes effortless. Perfect for curries, pulaos, and stir-fries.

6. Pressure Cooker & Instant Pot Magic

Invest in a good pressure cooker or Instant Pot. From dal to biryani and Kerala Sambar, these tools dramatically reduce cooking time while keeping the flavours intact. A dish that takes 45 minutes can be done in 15.

7. Frozen Veggies & Quick Staples

Don’t underestimate the convenience of frozen peas, spinach, or even chopped okra. They retain nutrition and flavour, cutting down peeling and chopping time. Pair them with pantry staples like canned chickpeas or lentils for a quick curry.

8. Plan Simple Menus

Not every Indian meal needs to be a grand thali. A fragrant dal with jeera rice and a quick cucumber raita is as satisfying as a multi-dish spread. Rotate easy staples like upma, poha, khichdi, or chapati with sabzi for stress-free meal planning.

 Bonus Tips to Simplify Indian Cooking and Make it Stress-Free

• Keep ginger-garlic paste ready in the fridge.
• Roast and store spice powders like cumin, coriander, or fennel for faster use.
• Use non-stick or heavy-bottom pans to prevent sticking and reduce oil.
• Invest in sharp knives and a good chopping board — prep time drops instantly.
• Try “half-homemade” cooking: pair fresh food with ready-made rotis, dosa batter, or store-bought chutneys.

Cooking Indian Food Can Be Quick & Joyful!

Cooking doesn’t have to feel like a chore. With smart prep and simple techniques, you can enjoy the magic of Indian food even on busy days.

 If you’re in Trivandrum and would love hands-on practice, I offer different Indian cooking lessons for beginners. You can even cherry-pick the recipes you want to learn — from everyday curries to festive favourites.

Mathi Fry

 

Chala Fry

Today we had chala fry, which is more slim compared to mathi which is more rounded sardine. This fish is ideal for frying. 

Chala Vs Mathi 

What is Ney Mathi?

"Ney Mathi" often comes in the market during rainy season. It's sardine ( Indian Oil Sardine (Sardinella longiceps) in English  — it refers to Mathi (Indian oil sardine) caught during its peak season when it develops a thick layer of fat under the skin.

This fat renders beautifully when cooked and gives the fish a buttery, rich texture, hence the nickname.

Ney Mathi is especially loved for:

• Deep-frying
• Making spicy fish curry with coconut or kudampuli (Malabar tamarind) 
  
  Btw, check out this post on how to clean sardines. 

Vazhaka Fry ( Pazham Pori) and Chai

Pazham Pori and chai

 Vazhakka Fry (Pazham Pori) and chai is a beloved Kerala combo—crispy sweet banana fritters paired with a hot cup of tea, often enjoyed at roadside stalls during monsoons or lazy evenings.

While traditionally deep-fried in oil, you can make a healthier version in an air fryer, using minimal or no oil—perfect for those craving the same comfort without the guilt. It's a modern twist on a nostalgic snack!

No-Bake Cheesecake – A Classic, No-Oven Delight

 

Baking Online Class - Non Baked Cheese Cake

 No-Bake Cheesecake – A Classic, No-Oven Delight

A no-bake cheesecake is the go-to dessert when you're short on time or avoiding the oven. With its light, creamy texture and endless topping options, it's perfect for warm days or impromptu celebrations. Unlike traditional baked cheesecakes that use eggs and need careful baking, this version relies on cream cheese, whipped cream, and gelatin to set and hold its shape.

A Bit of Background:

The no-bake cheesecake emerged as a modern twist on the traditional baked cheesecake, especially with the rise of commercial cream cheese in the early 20th century and the popularity of refrigerator-based desserts. It gained traction for being faster, easier, and more forgiving, making it a staple in home kitchens and cafes around the world.

 Ingredients:

• 100g Digestive Biscuits – Forms the crunchy base
• 3 tbsp Butter (melted) – Binds the biscuit base together
• 1 cup Whipping Cream – Adds lightness and volume
• 2 tbsp Powdered Sugar – Sweetens the cream
• 4 tbsp Cream Cheese – Provides richness and tang
• ½ Lime (Juice) – Adds brightness and helps cut through the richness
• 1 tbsp Gelatin – Helps set the filling

Topping: Your choice of fruit compote, preserves, chocolate, or fresh berries

Step-by-Step Method (with Reasons Explained):

1. Make the Base:

→ Powder biscuits and mix with melted butter.

The crushed biscuits mimic a crust. Butter acts as the binder, helping the base solidify once chilled.

→ Press the mixture into a greased round dish and freeze for 10 minutes.

Freezing helps firm up the base quickly, giving it strength to hold the creamy layer above.

2. Prepare the Gelatin:

→ Soak gelatin in 3 tbsp water for 10 minutes and melt it using a double boiler.

This process ensures the gelatin blooms and dissolves smoothly, preventing lumps. Warm gelatin incorporates more evenly into the filling.

3. Make the Cream Layer:

→ Whip cream and sugar until thick.

This step introduces air and gives the cheesecake its light, mousse-like texture.

→ Add cream cheese, lime juice, and warm gelatin. Beat well.

Cream cheese gives the dessert its characteristic richness and tang. Lime juice adds a bit of acidity to balance the flavors.

Gelatin is the setting agent, which helps the mixture firm up once chilled.

4. Assemble and Chill:

→ Pour the filling over the biscuit base and refrigerate until set.

Refrigeration allows the gelatin to firm the mixture into a clean, sliceable texture.

→ Add your desired topping and chill again.

Toppings like blueberry compote, mango pulp, or chocolate ganache add contrast in flavor and texture, and elevate the visual appeal.

 Why People Love No-Bake Cheesecake:

• No oven needed – perfect for beginners and warm-weather days
• Easy to customize – change the crust, filling flavor, or toppings
• Quick and forgiving – no worry about cracking or overbaking
• Make-ahead friendly – prepare a day in advance for best results

Creative Learning Through This Recipe:

• Teaches basic layering, whipping, and setting techniques
• Encourages creativity in flavor combinations and presentation
• Reinforces the idea of mise en place—preparing all tools and ingredients before starting
• Helps professionals see how patience, precision, and planning (as in baking) mirror effective habits in their work life too!
  
  
  P.S - Here's the recipe for Baked New York Cheese Cake 

Cheese Cake with Blueberry Topping

 

Blueberry Topping on Cheese Cake

This is the recipe for classic New York baked cheesecake with a rich and creamy topping and a simple biscuit base. This wonderfully rich baked cheesecake is equally good made with fresh fruits of the season or a handful of frozen berries.

Ingredients

• Biscuits 150gms (Digestive Biscuits) 

• Butter 4 tbsp room temperature

• Cream Cheese 300gms

• Powdered Sugar 1 Cup 

• Cream 200 gms

• Eggs 4

• Vanilla essence 2 tsp or lime Juice

• Corn Flour 1 tbsp

Method

1. Powder biscuits add butter and mix well.

2. Press this onto the bottom of an 8 inch greased spring bottom pan and keep aside.

3. Beat cheese and sugar till smooth.

4. Add cream beat well; add one egg at a time.

5. Now add vanilla essence and corn flour and beat well.

6. Pour this over the base and bake it in a pre heated oven at 180 degree

for 1 ½ hours or till the centre is firm.

7. Cool and chill for 24 hours

8. Dust icing sugar and serve.

 ……………………………………………………………………………………………

Blueberry Cheesecake Topping

Blueberry cheesecake topping is a sweet, tangy compote made from simmered blueberries and sugar, adding a vibrant burst of flavor and color to creamy cheesecake. It perfectly balances richness with fruity freshness.

Ingredients:

• 1 cups Blueberry

• ¼  cup Sugar

• ¼  cup Water

• ¼  Tablespoons Cornstarch

• 1 Tablespoon of Water 

Instructions:

1. Combine in a saucepan

Add the blueberries, sugar, and water to a small saucepan.

2. Cook the mixture

Place the saucepan over medium heat. Bring it to a gentle boil and let it cook for about 4–5 minutes, until the blueberries start to release their juices and the mixture thickens slightly.

3. Make the slurry

In a small bowl, mix the cornstarch with 1 tablespoon of water to form a smooth slurry (no lumps).

4. Thicken the compote

Pour the slurry into the bubbling blueberry mixture. Stir well and let it boil for 1–2 more minutes, until it thickens further.

5. Cool it down

Turn off the heat and let the compote cool to room temperature. It will thicken slightly more as it cools.

Terms used here:

Slurry: In baking and cooking, a slurry refers to a thin liquid mixture of a starch (like cornstarch or flour) and a cold liquid (usually water or milk). It’s used to thicken sauces, soups, pie fillings, or fruit toppings. 

Compote is a fruit-based sauce or topping made by simmering fresh or frozen fruit with sugar and sometimes spices or flavorings.

🧁 In Baking:

• You may make a slurry to thicken your compote.

• The slurry is part of the process, while the compote is the final product.

==============================================================

 Why Is a Water Bath Used for Baking Cheesecake?

A water bath (also called a bain-marie) is used to create a gentle, even heat around the cheesecake while it bakes. Here’s why it’s important:

🌟 Benefits of Using a Water Bath:

1. Prevents Cracks on the Surface:

Cheesecake is a delicate custard-like dessert. Dry, intense oven heat can make the top crack. The steam from the water bath keeps the oven moist and helps the cake bake slowly and evenly.

2. Ensures Creamy, Smooth Texture:

A water bath provides gentle heat, which is essential for that rich, velvety texture. Without it, the outer edges can overbake while the center stays undercooked.

3. Reduces Browning:

Helps avoid over-browning on the top or edges, maintaining a pale, uniform finish—perfect for topping with fruits or sauces.

📝 Pro Tip:

Wrap your springform pan tightly with aluminum foil to prevent water from seeping in during the bake.

 ===================================================================

Why Use a Springform Pan or Loose Bottom Tin for Cheesecake?

Loose Bottom Pans used for baking Cheese Cake

1. Easy Release Without Damaging the Cake:

Cheesecakes are delicate and can crack or break if flipped.

o A springform pan lets you release the sides easily by unclipping the latch.

o A loose bottom tin allows you to push the base upward, lifting the cake cleanly.

2. No Inverting Needed:

Unlike regular cake pans, these pans let you remove the cheesecake without turning it upside down, keeping the smooth top and sides intact.

3. Perfect Presentation:

You can serve the cheesecake directly on the base—no need to move it, reducing the risk of cracks or collapse

P.S - Check the recipe for Non-Baked Cheese Cake

Day in the Life at Trivandrum - 21/7/25

Kannadi Para at Go Fish

Fish for Sale - GoFish

 Fresh Fish, Now the Easy Way — Trivandrum’s Fish Scene is Changing!

Gone are the days when buying fish meant a weekend trip to Palayam Connemara Market or Pangode wholesale market. Today, Trivandrum’s fish stores are all about convenience, hygiene, and doorstep delivery.

These modern stores clean, cut, and neatly pack your favorite fish — ready to cook and fresh as ever!

📍 From big names like Lulu Hypermarket and Kunnil Hypermarket and many other stores dotted in different parts of Trivandrum.Getting quality seafood is now just a click or visit away — with home delivery options too!

Trivandrum folks, fish shopping just got a whole lot easier!

Getting Started with Sourdough!

 Finally sitting down with my notes and the class recording from the Lavonne Academy, Bangalore — what a wonderful deep-dive into the art of sourdough baking. Their online class was packed with insights, and now it’s time to put it into practice… starting with the starter! 🌾✨

📖 Step 1: Making Your Sourdough Starter

A good starter is the heart of every sourdough loaf — alive, active, and full of character.

Here are a few key pointers from the class:

🔹 Use unbleached, whole wheat or all-purpose flour for best results.

🔹 Stick to filtered or boiled & cooled water — chlorine can hinder fermentation.

🔹 Feed it daily and be patient — it takes time to grow wild yeast naturally.

🔹 Look for bubbles, rise, and a tangy smell to know it’s active!

🥣 Basic Sourdough Starter Recipe:

Day 1:

• ½ cup flour
• ¼ cup water
• Mix in a clean glass jar until smooth. Cover loosely.
  
  Days 2–7:
  
  
• Discard half the mixture
• Add ½ cup flour + ¼ cup water daily
• Mix well. Watch it bubble and rise as your natural yeast develops!

In 7 days (sometimes sooner!), you’ll have a healthy, bubbly starter ready to bake.

So excited to continue this journey — and eventually bake a crusty, golden sourdough loaf from scratch!

Huge thanks to Lavonne for making it feel doable and delicious. 

Rava Idli in Trivandrum

Rava Idli

Chutney for Rava Idli

 Bangalore Mornings & Rava Idli – A Match Made in South India!

Soft, fluffy, and lightly spiced — Rava Idli is a breakfast icon in Bangalore!

Made from semolina (rava), curd, and a gentle tempering of mustard seeds and curry leaves, this dish is a warm hug on a plate.

But here’s the real secret to its magic…

Smear a little ghee on top of the hot rava idli just before serving. That golden touch of ghee adds an irresistible aroma and melts into every bite, making it pure comfort food. 🤍

📍Where to Try Rava Idli in Bangalore:

•  MTR (Mavalli Tiffin Rooms) – the birthplace of rava idli during wartime rice shortages!
• Vidyarthi Bhavan, Basavanagudi – for a rustic, authentic plate with chutney love.
• SLV, Jayanagar – no-frills, full-flavor rava idlis with coconut chutney.
• New Krishna Bhavan, Malleshwaram – serves a soft version with a dash of nostalgia.
  
  
• The Rameshwaram Cafe, Indira Nagar - one of the delicacy to enjoy

Want to make it at home? Here's a simple Rava Idli Recipe:

Ingredients:

• 1 cup rava (semolina)
• 1 cup curd (yogurt)
• ½ tsp baking soda or Eno
• 1 tsp mustard seeds, a few curry leaves
• 1 tbsp oil or ghee
• Salt to taste

Optional: grated carrot, chopped coriander, chopped green chili

Steps:

1️⃣ Dry roast rava till it smells nutty. Let it cool.

2️⃣ Add curd, salt, and a little water to make a thick batter.

3️⃣ Heat oil/ghee, add mustard seeds, curry leaves (and veggies if using), and mix into the batter.

4️⃣ Just before steaming, add baking soda/Eno.

5️⃣ Pour into greased idli moulds. Steam for 10–12 mins.

6️⃣ Smear a bit of ghee on top and serve hot with coconut chutney! 🧈

 Whether you’re a Bangalorean or just in love with South Indian breakfast, Rava Idli is a dish worth waking up early for!

Poori - Kerala Breakfast

Poori - for breakfast

 

Poori – A Beloved Kerala Breakfast

Poori, a golden puffed bread, is a cherished breakfast item across Kerala, often served with mildly spiced potato curry or chana masala.

Unlike the crispy puris of North India, Kerala-style pooris are slightly softer, thicker, and made using maida (refined flour) or a mix of maida and atta (whole wheat flour). Whether served in homes or at roadside eateries, pooris are comfort food that instantly bring a feeling of indulgence and nostalgia.

Kerala Poori Recipe

Ingredients:

• 2 cups maida (or use 1.5 cups maida + ½ cup atta)
• ½ tsp salt
• 1 tsp sugar (optional, helps with color)
• 1 tbsp rava/sooji (optional – adds slight crispness)
• 1 tsp oil or ghee
• Water – as needed to knead
• Oil – for deep frying

Method:

1. In a mixing bowl, combine maida, salt, sugar, rava, and mix well.
2. Add oil or ghee and rub it into the flour.
3. Gradually add water and knead into a smooth, firm dough. Rest it for 15–20 minutes.
4. Divide the dough into small balls and roll each into small circles (not too thin).
5. Heat oil in a deep kadai. Once hot, gently slide a poori into the oil.
6. Press lightly with a slotted spoon to help it puff up. Flip and fry until golden.
7. Drain on paper towels and serve hot with curry.

3 Handy Tips for Perfect Pooris:

• Rest the dough briefly – 15 to 20 minutes helps relax the gluten and makes rolling easier.
• Don’t roll too thin – A medium thickness ensures the poori puffs up and stays soft inside.
• Use hot oil – The oil should be hot (not smoking) so the pooris puff up instantly without absorbing too much oil.
  
  
  
  

  

  Poori ( fav choice)

  
  

Fish Curry and Rice

 

Kerala Style Clam Meat Stir Fry - Kaka Thoran

 

Clams at GoFish 

Meen Thala Curry Recipe

Fish Head - For Fish Head Lovers

 Are you someone who likes fish head curry? Well, I have a person at home, who loves fish head - from ayila to neymeen!

 Common Fish Head Used for Making Kerala Style Fish Thala Curry

Neymeen (Seer fish / King fish) head is the most popular and prized for these recipes.

Other options include Vattameen ( Travelly), Choora ( tuna),  Sheelavu ( Baracuda), Vela Para and 

Ask the fishmonger to cut the head into 2–3 pieces for even cooking.

🍛 Version 1: Kottayam Style Neymeen Fish Head Curry (with Kodampuli)

Ingredients:

• Neymeen fish head – 1 large (cut into 2–3 pieces)
• Shallots – 8–10 (sliced)
• Garlic – 6 cloves (sliced)
• Ginger – 1-inch (sliced)
• Green chillies – 3 (slit)
• Curry leaves – 2 sprigs
• Coconut oil – 2 tbsp
• Mustard seeds – ½ tsp
• Fenugreek seeds – ¼ tsp
• Kodampuli (Malabar tamarind) – 2–3 pieces (washed and soaked in warm water)
• Chilli powder – 1½ tbsp
• Coriander powder – 1 tbsp
• Turmeric powder – ½ tsp
• Black pepper powder – ½ tsp (optional)
• Salt – to taste
• Water – 1½ to 2 cups

Method:

1. Soak kodampuli in warm water for 10 minutes.
2. In a clay pot (chatti), heat coconut oil. Add mustard seeds, let them splutter, then add fenugreek seeds.
3. Sauté shallots, garlic, ginger, green chillies, and curry leaves till light brown.
4. Lower the heat and add chilli, turmeric, coriander, and pepper powders. Sauté on low flame till raw smell goes (don’t burn the spices).
5. Add soaked kodampuli and the water it was soaked in. Pour more water as needed.
6. Bring to a boil, then add the fish head pieces. Simmer covered for 20–25 minutes till the fish is cooked and gravy thickens slightly.
7. Drizzle a little fresh coconut oil and add curry leaves before turning off the heat.
8. Let it rest for 1–2 hours before serving – tastes better over time.

🥥 Version 2: Coconut-Based Neymeen Fish Head Curry (Typical Kerala Style)

Ingredients:

Neymeen fish head – 1 large (cut)

• Grated coconut – 1 cup
• Shallots – 5 (sliced)
• Garlic – 5 cloves
• Ginger – 1-inch
• Green chillies – 2 (slit)
• Curry leaves – 1–2 sprigs
• Coconut oil – 2 tbsp
• Mustard seeds – ½ tsp
• Fenugreek seeds – ¼ tsp
• Turmeric powder – ½ tsp
• Chilli powder – 1 tbsp
• Coriander powder – 1 tbsp
• Tamarind – small gooseberry-sized ball (or substitute with one piece kodampuli)
• Salt – to taste
• Water – as needed

Method:

1. Grind coconut with turmeric, coriander, and chilli powder to a smooth paste using minimal water.
2. Soak tamarind in warm water and extract juice.
3. In a clay pot, heat coconut oil. Add mustard and fenugreek seeds. Once they splutter, sauté shallots, garlic, ginger, green chillies, and curry leaves.
4. Add the ground coconut paste and fry for 2–3 minutes on low flame.
5. Add tamarind extract, salt, and enough water to make a thick curry.
6. Bring it to a boil. Gently add fish head pieces and simmer covered for 20 minutes till the fish is cooked and flavors meld.
7. Finish with a drizzle of coconut oil and fresh curry leaves.
8. Let it rest for at least 30 minutes before serving.

🌾 Best Served With:

• Kerala red rice or steamed white rice
• Kappa (tapioca)
• Appam (especially with coconut version)

Varkala Trip July 2025

Beach View - South Cliff

 

Rohu fish And Catla Fish at Go Fish Trivandrum, on 30l6l25

 

Rohu and Catla Fish

Rohu @ 390 a kg

GoFish Trivandrum

As a seafood lover used to the clean taste of seafish, trying freshwater fish like Rohu and Catla can be a new experience. Both are popular Indian freshwater fish — Rohu is known for its soft, flaky meat and slightly sweet taste, while Catla has a firmer texture and a rich, oily flavor.

To reduce the muddy smell (often due to the fish's habitat), soak the cleaned pieces in a mix of lemon juice, turmeric, and salt for 15–20 minutes. While frying, adding crushed black pepper and curry leaves enhances flavor and helps mask the earthy smell. Using ginger-garlic paste or a light marination with mustard paste also improves the overall taste for those new to freshwater fish.

Beginner’s Guide to Baking at Home: Tools, Ingredients and Essentials & Starter Recipes

 

Start to Baking - Beginner's Guide

Starting your baking journey from home can feel overwhelming, but with the right tools and a few tried-and-tested recipes, you’ll be whipping up cakes and cupcakes in no time. This guide will walk you through must-have baking tools, their uses, ideal sizes, and three beginner-friendly recipes — perfect for any home baker.

Essential Tools & Equipment for Beginner Bakers

Tool/Equipment

1. OTG Oven (Oven Toaster Grill)

Used for baking cakes, cookies, bread, and grilling. Unlike microwaves, OTGs provide even baking.

18L to 30L or 40L  (ideal for small batches)

2. Hand Mixer / Egg Beater

For mixing cake batter, beating eggs or whipping cream. Saves time over hand mixing.

300W to 500W with 2 attachments. Common brands like Philips, Murphy Richards, 

3. Mixing Bowls (Set)
To mix dry/wet ingredients, or for whipping. 3 sizes - small, medium, large (prefer stainless steel or plastic or glass mixing bowls)

4. Measuring Cups & Spoons
For accurate measurement of ingredients. Baking is all about precision

Standard set (1 cup, ½ cup, ¼ cup, etc.)

5. Weighing Scale/Digital Kitchen Scale

To measure ingredients by weight, especially flour and butter.
Digital scale up to 5kg

6. Cupcake Tray (For baking cupcakes or muffins.)

6 or 12 cavity non-stick tray Cupcake Tray 

7. Cupcake Liners
Placed inside cupcake tray to hold batter. Makes cleanup easy and looks cute!
Standard-size paper liners

8. Aluminum Cake Tin

Used to bake butter or sponge cakes.

6" or 7" round or square aluminum Cake Tin

9. Whisk & Spatula

For gently folding batter or mixing without deflating. 1 large silicone spatula + 1 whisk

10. Sieve (Strainer)

For sifting flour and dry ingredients. Removes lumps and adds air. Medium mesh Flour Sieve

11. Cooling Rack

Helps cakes and cupcakes cool evenly without becoming soggy.

12. Toothpick or Thin Wooden Skewers

Used to check if a cake is fully baked — insert into the center; if it comes out clean, the cake is done.

13. Turntable (Cake Decorating Stand)

A rotating platform that helps in evenly frosting and decorating cakes, especially layered ones.

14. Butter Paper (Parchment Paper):

Lining cake tins with butter paper prevents sticking and makes demoulding easier. It's also used while sieving maida or powdered sugar. 

15. Oven Gloves (Heat-resistant Mitts):

Protect your hands while handling hot trays or cake tins from the oven.

===========================================================

Common Ingredients Used in Baking a Cake 

1. Maida (All-purpose flour)

The base of most cakes; provides structure. I usually use Elite brand maida. 

2. Sugar (Granulated or powdered)

Sweetens the cake; also helps with texture and moisture. ( Powdered sugar is often preferred for better mixing.)

3. Butter (Unsalted)

Adds richness, flavor, and moisture. Can be substituted with oil for lighter cakes. Use Amul, Milma or Milky Mist brands, Nandini, 

4. Oil (Neutral oils like sunflower/refined)

Keeps cakes moist; used in eggless cakes or sponge cakes.

5. Eggs

Helps in leavening and gives structure and softness. Room temperature eggs work best. 

5. Milk

Adds moisture and richness.

6. Baking Powder

Leavening agent that helps cake rise. ( Use fresh powder; old powder won’t give a good rise.)

7. Baking Soda

Another leavening agent, especially in eggless cakes.( Usually used with acidic ingredients like curd or vinegar.)

8. Vanilla Essence

Adds flavor and removes eggy smell. Use good quality essence (like Bush, Fab, or Bakers).

11. Curd/Yogurt

Acts as a leavening and moistening agent in eggless cakes.

12. Condensed Milk (Milkmaid or Milky Mist)

Common in eggless cakes; adds sweetness and creaminess. ( Often used in simple vanilla or chocolate eggless cakes.)

13. Cocoa Powder

For chocolate cakes. Adds deep flavor ( Popular brands like Weikfield, Hershey’s).

14. Salt

Balances sweetness and enhances other flavors.( Just a pinch is enough.)

15. Corn flour (optional)

Sometimes added to make the cake lighter.( Often used in sponge cake recipes.)

16. Lemon Juice/Vinegar

Reacts with baking soda in eggless cakes.


==========================================================

Baking Tips:

• Sieve dry ingredients like maida, baking powder, and cocoa powder to prevent lumps.
• Butter and eggs should ideally be at room temperature.
• Weighing ingredients is more accurate than using volume measurements (like cups).

========================================================
3 Easy Baking Recipes to Start With for a beginner

1. Simple Vanilla Cupcakes

Light, fluffy, and perfect with or without frosting.

Ingredients:

• Maida – 1 cup
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Eggs – 2
• Milk – ½ cup
• Butter – ½ cup (softened)
• Vanilla essence – 1 tsp

Steps:

1. Preheat your OTG to 180°C.
2. Beat sugar and butter until creamy.
3. Add eggs one at a time, then mix in vanilla.
4. Sift in flour and baking powder. Add milk gradually to form a smooth batter.
5. Line cupcake tray with liners and fill ¾ full.
6. Bake at 180°C for 20–22 mins. Check with a toothpick.

2. Classic Butter Cake

A rich and buttery cake that’s ideal for tea time or birthdays.

Ingredients:

• Maida – 1 cup
• Unsalted butter – ½ cup
• Sugar – ¾ cup
• Eggs – 2
• Baking powder – 1 tsp
• Milk – ¼ cup
• Vanilla essence – 1 tsp

Steps:

1. Preheat OTG to 170°C.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time and beat well.
4. Sift flour and baking powder, then mix in gently.
5. Add milk and vanilla, mix to smooth consistency.
6. Pour into greased 6” round tin and bake for 35–40 mins.

3. Basic Sponge Cake (No Butter)

Soft and airy, this sponge is great as a base for layered cakes.

Ingredients:

• Maida – 1 cup
• Eggs – 4
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Vanilla essence – 1 tsp

Steps:

1. Preheat OTG to 180°C.
2. Beat eggs and sugar on high speed for 6–8 mins until pale and fluffy.
3. Fold in sifted flour and baking powder gently.
4. Add vanilla essence.
5. Pour into lined 7” round tin and bake for 25–30 mins.

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Msg from The Malt

 The Malt – Trivandrum’s Cloud Kitchen That’s Always in Demand!

In a city full of food options, The Malt, a cloud kitchen based in Trivandrum, is quietly winning hearts with its fresh, homestyle meals and timely delivery.

What makes them stand out? They regularly send out a message on WhatsApp saying:

📢 "Today’s orders are closed – Fully booked!"

That one message says it all – delicious food, satisfied customers, and unbeatable consistency.

How Restaurants Can Achieve This Level of Excellence:

• Focus on Freshness – Use fresh ingredients daily. Quality is felt in every bite.
• Timely Deliveries – Stick to promised delivery windows to build trust.
• Customer Communication – Send updates via WhatsApp or SMS. Keeps customers engaged and informed.
• Limit Quantity, Maintain Quality – Prioritize taste over volume; don’t overextend.
•  Streamline Menu – A focused menu helps maintain consistency and simplifies operations.
• Build Loyalty – Deliver reliably and let word-of-mouth do the marketing.
• Use Social Proof – Share real customer feedback and “sold out” messages to create buzz.

In a competitive space, it's not about having the biggest kitchen — it’s about having the most reliable one.

The Malt is showing us how it’s done.

Rohu and Katla Fish in Trivandrum

 

Fried Rohu 

Rohu Fish at Go Fish, Kumarapuram

Rohu and Katla, though originally more popular in eastern and northern India, are increasingly gaining popularity in Trivandrum and across Kerala, especially among people looking for affordable and easily available freshwater fish options. I first tasted this fish in Bangalore, where we fried it. So, when I Ruby got this fish from her home town, I made similar fish fry.

Here's a brief insight into why and how these two fish varieties are making their way into Kerala’s food culture:

Rohu & Katla in Trivandrum and Kerala – Growing Popularity Explained 

 1. Availability & Price

Both Rohu and Katla are widely available in Kerala now, especially through fish stalls, supermarkets, and mobile fish vendors.

They are cheaper than traditional marine fish, making them attractive for regular cooking.

2. Freshwater Fish Demand is Rising

With fluctuating sea fish prices and availability, freshwater fish like Rohu and Katla are now more in demand, especially in urban areas like Trivandrum, Kochi, and Thrissur.

 3. More Acceptance Across Communities

Earlier, these fish were seen mostly in Bengali or North Indian kitchens in Kerala.

Now, more Keralites are experimenting with rohu/katla in traditional Kerala-style fish curries using coconut, kudampuli (tamarind), and spices. I would still prefer frying rohu with lots of pepper or green chilies to subdue the clayish smell. 

4. Supply from local farms in Trivandrum

With the steady demand, more fish farms have started in and around Trivandrum. Apart from these, these fishes are being brought Andhra Pradesh fish farms.

The consistency in supply makes it a reliable alternative when sea fish is expensive or unavailable.

5. Restaurant Menus & Canteens

Many local restaurants and office canteens in Trivandrum now serve Rohu/Katla fish curry meals as a budget-friendly option.

This is slowly introducing these fish to people who may not have tried them before.

Rohu vs. Katla – What's the Difference?

Feature Rohu (Labeo rohita) Katla (Catla catla)

Family Carp family (Cyprinidae) Carp family (Cyprinidae)

Body Shape Slender and elongated body Broad, deep body with a large head

Head Size Smaller head compared to body Very large head and broader forehead

Taste Mild, slightly sweet taste Stronger taste, richer flavour

Texture of Flesh Soft, lean flesh with fewer bones Firm flesh with more fat content, especially near the head

Popular Dishes  Kerala fish curry Head curry (macher matha), fish stew, thick gravies

Feeding Habit Bottom feeder – eats aquatic plants & debris Surface feeder – feeds on plankton

 Quick Way to Tell the Difference at the Fish Stall:

• Look at the head – Katla’s is visibly larger.
• Body shape – Rohu is longer and slimmer.
• Ask for “matha” (head) – If someone wants rich, fatty head pieces, they usually prefer Katla.
• Meat texture – Rohu’s is lighter and often preferred for shallow fry.