New Prep box or Ingredient prep box in my Kitchen

Ingredient prep box for ease of organizing

 
How do you store basic fresh ingredients used in cooking? Do you store it in a separate box or use something similar to it? 

Check this link to view the item or buy from Amazon ( Fridge Storage Boxes Freezer Storage Containers, Container for Kitchen Storage ) 

Here's another link to view this item on Meesho site  ( Multi Storage Boxes Freezer Storage Containers,) 

Both the product appear similar, however Meesho price is less. One way it achieves less price is by avoiding the middleman system. The items are shipped directly to the customer by the manufacturer. ( Sounds great, isn't) 

Fish Curry - Keralan Style

Fish Curry - Red Curry

 Kerala Style Red Fish Curry - Made with Koyala Fish 🐟

Today’s lunch was our regular fish - Koyala ( Garfish in English) . This fish looks like Mackeral but it's not.  We made the classic Kerala-style red fish curry using this fish a variety that's fresh and easily available in Trivandrum.


One reason why we buy this fish is that it's always available in the market and compared to mackeal this doesn't get bad fast. In short, it stays fresh. Also, I feel mackerel ( Ayila as we call it) is mostly adulerated ones. It looks fresh in the fish shop, but when we prepare it, a bad taste of a stale fish comes out. ( I'm not sure why it keeps happening and that's one reason I keep out of ayila fish. Otherwise, ayila is more tasty than koyala)

Cooked in clay pot with tamarind, red chili, coconut oil, and curry leaves, this dish brings back the warmth of traditional kitchens. Tastes even better the next day!

Beef Soup for Seniors - Mid Day Energy

Beef Soup made at Home

 

Noodles in Beef Soup

How often do you make beef soup at home?

Recently we made beef soup to give to a person who was in the hospital. Beef bone pieces, little bit of meat with bits of carrot, onion, curry leaves brought out a good whiff in the air. 

Naavara Fish Curry

 

Navar Fish Curry

Kerala Style Fish Curry

🔥 Spicy Red Fish Curry with Navara Fish (Fin Beam/Snapper)! 🔥

Nothing beats the bold, rich flavors of a traditional red fish curry made with fresh Navara fish. Tender, juicy, and full of taste, this fish is a favorite in Kerala kitchens!

👉 A few tips while making and cleaning Navara Fish:

• Always wear gloves or handle carefully — the sharp fins can cause painful cuts.
• Clean the fish thoroughly, removing all scales and inner parts for a clean, fresh flavor.
• While cooking, let the curry simmer slowly to absorb all the spices beautifully into the fish.
• Cleaning scissors are ideal while cleaning the fins and tail section
• Use tamarind or kudampuli for that perfect tangy twist!
• Use rock salt to clean the fish as it removes the slime cost of the fish.
  
  ( The top fin (the one running along the top of the fish’s body) is called the dorsal fin. The sharp bones that are part of the fins are called fin rays — they support the fins and in many species (like snapper/Navara fish), they are quite hard and sharp ( Source: ChatGPT)
  
  
• Recently while cleaning Navara I got a sharp stinking pain as my hand pierced one of the fin rays! I felt like a tingling sharp pain! So, be careful while cleaning that part of the fish.

A little patience in cleaning and careful cooking will give you a fish curry that's absolutely unforgettable. 

In Kerala households, when cleaning freshly caught or market-bought fish, rock salt (chunky, crystalline salt) is often used to remove this slime coat before cooking. Here's why and how:

🔹 Why rock salt?

The coarse texture of rock salt helps scrape away the slippery slime easily without damaging the fish flesh.

Salt also has mild antiseptic properties, reducing any lingering bacteria or fishy smell.

🔹 How it’s done:

• The fish is sprinkled generously with rock salt and gently rubbed all over.
• As you rub, the slime lifts off and the skin feels firmer and cleaner.
• After rubbing, the fish is rinsed thoroughly with water.

This traditional step makes a big difference — it enhances the taste, freshness, and hygiene of the fish before it goes into a curry, fry, or roast.

Check out my 2011 post about cleaning sardine fish. This was taken at my mom's place at Lottegollahalli house in Bangalore. Now as I look back at those years, it all seems so far away, so distant from my current life and surroundings. 

Kerala Cooking Class in Trivandrum

 

Wide Choice of Cooking Recipe

Want to Cook Like a Local? Join a Kerala Cooking Class! 

Turn your love for Kerala food into a skill:

1. Learn to make your favorite Kerala dishes from scratch

2. Perfect for expats, food stall owners & beginners

3.  Discover cooking tips, local spices & hands-on experience

4.  Take the flavors of Kerala back home with you!

Indian Cooking Lessons in Trivandrum

I have regular classes which covers wide range of Indian cooking. From South Indian recipes such as fish, meat and pork, and to sadhya dishes, I teach people who wish to cook these dishes at home. Apart from localities, I have foreigners who attend the cooking class. These are mostly people who visit Trivandrum during their trip across the South of India. 

If you're from Trivandrum or just visiting our town, you're welcome to join the classes. I have more detailed post about cooking lesson. Check it out! 

Kerala Recipes and Food Experience!

Cooking lessons in Trivandrum - From mains to desserts and more

 Are you travelling to Kerala for the first time and you happen to love the food you ate here? If yes, then here's another chance for a gastronomic experience while you're in Trivandrum. 

Flavours of Kerala: A Culinary Journey Through God’s Own Country

When you think of Kerala, the mind instantly travels to serene backwaters, swaying coconut trees, and colorful traditions. But if there's one thing that truly unites every Keralite — it’s food. Kerala's cuisine is as rich and diverse as its landscape, blending spices, local produce, and centuries of culinary heritage into every bite. Whether you're a curious traveler, a passionate foodie, or someone longing to recreate the taste of home, Kerala’s food culture offers a feast you’ll never forget.

🌿 The Elegance of Sadhya

The traditional Kerala Sadhya, usually served on a banana leaf, is a grand vegetarian affair made during festivals like Onam and Vishu. With over 20+ items including aviyal, thoran, olan, pachadi, puli inji, and more, the sadhya is not just a meal — it’s an experience. Pair it with piping hot rice, crispy papadams, and the sweet finale of payasam, and you have a celebration on a plate.

🥥 Kerala Appam & Chicken Mappas: Comfort in Every Bite

The soft, lacy Kerala appam, with its crisp edges and fluffy center, is a breakfast (and dinner) favorite — especially when paired with creamy, coconut-rich Chicken Mappas. The dish combines subtle spice and comforting flavors, a perfect representation of Kerala’s unique blend of taste and tradition.

🐖 Pork & Beef Varieties: Bold and Beautiful

From fiery Pork Ularthiyathu to the spicy-sweet richness of Beef Fry with coconut slices, Kerala’s meat preparations are bold and unapologetically flavorful. Often enjoyed with porotta or tapioca (kappa), these dishes reflect the culinary confidence that defines the state.

🐙Fresh from the Coast: Squid, Fish & More

With the Arabian Sea at its edge, Kerala offers a treasure trove of seafood. From crispy fried squid rings to tangy Fish Mango Curry, the dishes are infused with local spices, curry leaves, and the unmistakable flavor of fresh coconut. Don’t miss out on Meen Pollichathu — fish marinated and grilled in banana leaves, a delicacy that tastes like the ocean itself.

 Kerala Parotta & Mutton Dishes: The Ultimate Combo

No Kerala food guide is complete without mentioning the iconic, flaky Kerala Parotta. Best enjoyed with slow-cooked Mutton Curry or the crowd-favorite Mutton Roast, this combo is a must-try for anyone who loves deep, soulful flavors.

 Biryani: Malabar Style & Beyond

Kerala’s take on Biryani is unique — especially the Malabar style, which uses fragrant jeerakasala rice, ghee, caramelized onions, and tender meat or seafood. Whether it's Kozhikode Biryani or Thalassery Biryani, each bite is a taste of coastal indulgence.

👩‍🍳 Want to Cook It Yourself?

The best way to truly enjoy Kerala cuisine is to cook it yourself — and yes, you can! Join a hands-on Kerala cooking class where you can learn to make your favorite dishes from scratch. Whether you’re an expat missing home, a beginner, or a small food business owner wanting to add authentic recipes to your menu, these classes will help you build confidence in the kitchen while mastering traditional recipes.

Easter 2025 Spread

Easter Special - What did you make at home?

 This picture captures the joy of Easter through flavors and faith — a hearty plate of pork vindaloo and perfectly grilled chicken, lovingly prepared to celebrate more than just a meal.

Easter is a reminder that every ending holds the promise of a new beginning. Just as these dishes were made with care and tradition, our lives too are built with moments of love, resilience, and hope.

 Beyond the spice and smoke lies a deeper message — that even after the darkest night, there's a sunrise. Easter teaches us to rise again after every fall, to gather strength, and to take each day as a chance to begin anew. Through food, family, and faith, we move forward — one step, one prayer, one meal at a time.


Happy Easter to All!



P.S - Here's the link to Pork Vindaloo Recipe on my blog. 

Fresh Tuna at Trivandrum

Slice of Tuna at GoFish

 What are the types of dishes you usually make with tuna? Have you tried tuna vindaloo recipe. If no, here's my recipe to make tuna vindaloo. 

Gulab Jamun at Home

Gulab Jamun at Home

 Want to make soft, melt-in-your-mouth Gulab Jamuns? 🍬

Learn to make them from scratch using khoya and love — or try the quick route with ready-to-use Gulab Jamun mix packets for instant sweetness at home! 🍯✨

Want to learn Indian Cooking and Other Dishes

Cooking Lessons for Beginners

 The changes my students experience:

• From watching cooking videos → to cooking flavorful dishes on their own ✅
• From guessing spice blends → to mastering masala magic ✅
• From kitchen confusion → to confident Indian meals ✅
• From eating out daily → to homemade goodness that impresses ✅

One thing I ask all my students is this - what is the purpose of learning to cook? Is it to make dishes for the family or is it to start a food related biz or aiming to make healthy food for kids or making b'day cakes for kids, etc. 

So, whatever may be your purpose, there are many a thing you can learn in cooking! 

Feel free to call on the types of cooking and baking lessons I cover in my classes. 

Here's another reason as an outsider you should join a local cooking class - Join a cooking class, and you can take home a souvenir that keeps giving - a new culinary skills and experience with a person in a new city! What say? 

Indian Cooking Class

Had the absolute pleasure of cooking for the Hon. Phil Twyford, MP from New Zealand, during his visit to India!

He is heading for a conference to Hyderabad and before that he took a trip to Kerala—and fell in love with Meen Pollichathu, Appam, and Masala Dosa!

Loved teaching him how to make these dishes and even more, hearing about his love for cooking. He grows tomatoes, sugarcane, and bananas back home

He left super excited to try making Meen Pollichathu with his own homegrown Banana leaf. Can’t wait to see how it turns out!

#CulinaryConnections #MeenPollichathu #MasalaDosaLove #IndiaToNewZealand #FoodJourney #KeralaCuisine #CookingWithPassion #CrossCulturalCooking

From Fish Fry to Fish Forever: A Tale of Love, Marriage & Curry

I spent most of my life in Hyderabad, where biryanis ruled the table and fish was more of a guest star — showing up once in a while as a crispy fry, maybe at a cousin’s lunch or a weekend indulgence. For us, fish was occasional, and honestly, that was fine by me.

 Then came marriage. I married a man who, I soon realized, wasn’t just a fan of fish — he was a devotee. For him, fish wasn’t a weekend treat. It was a lifestyle. Breakfast, lunch, dinner — fish was the answer to every hunger pang.

I thought he was joking the first few days. He wasn’t. In the early days of our marriage, I smiled and nodded when he spoke about his love for fish — assuming it was just one of those early-marriage exaggerations. “Sure, sweetie, you love fish. That’s cute.” But soon, I realized this was no fling. His relationship with fish ran deep. Fry it, curry it, steam it, stuff it — he wanted it all day, every day.

At first, I tried to ignore it. “He’ll adjust,” I told myself. But spoiler alert: he didn’t instead, I had to. The fish section in the market terrified me — slippery, scaly, and staring at me with glassy eyes. I didn’t even know where to start. So, like every sensible Hyderabadi girl, I called in reinforcements — my mom.

She came over and became my official fish coach: from how to pick the right one, descaling it to cutting it without flinching, to making the perfect spicy tangy curry that doesn’t smell up the whole house (or at least smells deliciously fishy). And guess what? That’s when my cooking journey truly began. What started as a survival skill turned into something I never expected — I fell in love.

Not just with cooking, but with the fish itself. From avoiding it on the plate to fighting for the fish head, I had transformed. Now, I’m the one insisting on the freshest catch, experimenting with regional styles

 We joke now that my husband didn’t just marry me — he converted me. From a fish-fringe foodie to a full-blown fish fanatic. Life changed in many ways after marriage — but nothing quite like this delicious journey from “meh” to masaledar. So here’s to love, marriage, and the fish curry that brought it all together.

Sambar Vada - Do you prefer the sambar dip?

Sambar Vada

 How about tasting this dish - vada dipped in sambar? 
Btw, I bought this dish from Sri Gavuri Nivas at Medical College, Trivandrum. I usually order food breakfast dishes from this hotel or from Hotel Aryaas Pure Vegetarian which is on the opposite side of Medical College Police Station. 

As I stay at Kumarapuram, Swiggy order from these hotels reach more fast and it tastes better! 

Orapam made at Home!

Slice of Goodness - Orapam

 Quite often we make orapam at home. It's not easy as making a cake or other dessert. The process of making orapam involves the task of stirring the pot, and depending on the quantity the time and effort too varies. 

Orapam is a not common and traditional sweet dish from Kerala, cherished by a few families and found only in select regions. 

Made with a rich blend of rice, coconut, jaggery, and ghee, it carries the authentic flavors of Kerala’s culinary heritage. Soft, aromatic, and melt-in-the-mouth, 

Orapam is more than just a dessert—it’s a piece of history passed down through generations. If you ever get a chance to try it, savor every bite!

Btw, orapam can be made with sugar or jaggery. My partner likes it with gaggery as his mom made it with jaggery. However, I prefer sugar.

What's your choice? 

Btw, have you tasted orapam? 

Also, you can check out the orapam recipe on my blog. Here's the link to the orapam recipe.