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.

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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.


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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.

Quotes on Cooking

Quotes on Cooking

 The quote "Cooking is like love. It should be entered into with abandon or not at all." is attributed to Harriet Van Horne, an American newspaper columnist and writer.

She was known for her witty and insightful commentary, and this quote beautifully captures the passion and wholeheartedness often associated with both cooking and love.

Restaurant Service: Efficient, Militant, and Impersonal (Emotionless)

 

Service at restaurants - front-line staff! 

Walk into most Indian restaurants — whether it’s a small kutti-kada tucked into a busy lane or a mid-tier establishment claiming to offer “family dining” — and you're likely to experience a familiar, predictable pattern.

The food or kadi may be tasty, the space somewhat clean, and the prices reasonable — but the experience? Often rushed, robotic, and uninspired.

There’s a common thread across too many places:

Service: Efficient, militant, and impersonal.

Or you might feel the service as - Transactional. Emotionless. Disconnected.

You’re greeted with a nod, handed a menu, and within minutes, expected to make a choice — sometimes even before you've had a chance to settle in. Staff often act more like food couriers than service professionals.

You’ll be nudged to a seat and an impersonal waiter with a cookie-cutter response comes to take your order. Got a special request? Dietary preference? Allergy when some food contains shrimp or beef? Most often, it’s waved off or overlooked. 

One main failing I see at restaurants in the hurry-burry approach in taking orders! Why this kollavari? 

In many restaurants, especially when customers are visiting for the first time, they’re often unsure about portion sizes, taste profiles, or ingredients of unfamiliar dishes. This uncertainty can lead to two common outcomes: either the portion feels too small and disappointing, or it’s too large, resulting in food waste.

This is where the role of an empathetic and well-informed waiter becomes crucial. A simple gesture — asking if the guests are familiar with the dish, offering a quick description of the portion size, or explaining the key ingredients — can make a big difference in the dining experience.

When staff are approachable and open to questions, customers feel comfortable asking about the menu. On the other hand, when waiters appear indifferent, disconnected, or assume that the customer knows everything, it creates hesitation. This often leads to ordering mistakes, dissatisfaction, or an awkward experience at the table.

In short, thoughtful service is not just about bringing food — it’s about guiding the guest through a good experience. Small efforts in communication and attentiveness can lead to happier customers, better reviews, and less food waste.

 Why Does This Happen So Often?

• Lack of staff training: Most waiters are not trained in hospitality etiquette — only in serving food and clearing plates.
• High staff turnover: Many work on a daily wage or as temp staff with little connection to the brand.
• Underpaid and overworked: When staff are exhausted or poorly treated, they don't pass on warmth to customers.
• No ownership: Staff rarely feel invested in the success or feedback of the restaurant.
  
  
• No structured SOP (Standard Operating Procedures) for guest experience — from greeting to service timing to responding to dietary requests.

What Can Indian Restaurant Owners Do?

Here are a few ways owners — especially in cities like Trivandrum where the dining scene is growing — can reflect and evolve:

1. Do a Service Audit

Spend one day as a guest at your own restaurant.

Observe not just the food, but how you're greeted, how the waiter speaks, how quickly you're rushed, and if anyone checks in on your satisfaction.

2. Train for Hospitality, Not Just Service

A warm smile and attentive listening go further than perfect order-taking.

Invest in basic hospitality training. Even a simple 3-day induction can change tone and interaction.

3. Slow Down the Table Turnover Mentality

Don’t chase efficiency at the cost of experience.

Allow guests time to explore the menu, ask questions, and be served thoughtfully.

4. Empower the Staff

Let your servers feel like ambassadors, not order-takers.

Share feedback from guests, reward thoughtful service, and build a culture of pride in work.

5. Establish SOPs for Customer Care

What happens when a guest says they have an allergy?

What’s the ideal time between starter and main course?

How often should a waiter check in?

Simple SOPs lead to consistent, caring service.

6. Introduce Personality into the Experience

Ask servers to engage casually — “Is this your first visit?” “Would you like a recommendation?”

This little interaction adds warmth and shows that your staff are humans, not robots.

 Final Thought

Food may bring people to your restaurant, but hospitality brings them back. A great meal remembered for bad service leaves a bitter aftertaste. Especially in a city like Trivandrum, which is developing a cosmopolitan food culture, there's a real opportunity to stand out — not just with flavors, but with genuine hospitality.

Let’s move from militant efficiency to mindful service. Because at the end of the day, people don’t just eat food — they experience it.

P.S Here's a self check! Do you remember the face of the waiter who served you? Did you feel connected, personal or did he or she make you feel like coming back to the restaurant or chai shop! Or did the person who served you was just another faceless server doing his duty! 

P.S.S Imagine you went for shopping at Lulu Mall at Trivandrum. You visit multiple shops in this mall and after you reach home, is there any face that you can think of b'cos you were treated like a human not just like a customer!  


Why restaurant service do you find the best in Trivandrum? 

Choora Meen Mulakittathu

Rice and fish curry

 

Tuna Curry

 This fish curry is very popular in Trivandrum and other parts of southern Kerala. This version of fish curry is coconut-free, tamarind-based, and packs a spicy, tangy punch.

In Trivandrum and coastal areas, this curry is often just called "Meen Mulakittathu" (meaning "fish cooked in chili").

Typical Ingredients (No Coconut):

• Fish (usually seer fish, sardines, mackerel, or tilapia)
• Kudampuli (Malabar Tamarind) or sometimes Tamarind pulp ( Today we used tamarind pulp)
• Shallots (or small onions)
• Garlic and Ginger (crushed)
• Green Chilies
• Tomatoes (optional, to add tanginess)
• Red Chili Powder (Kashmiri + regular for color and heat)
• Turmeric Powder
• Fenugreek seeds
• Mustard seeds
• Curry Leaves
• Coconut oil
• Salt and water

Key Characteristics:

• No ground coconut or coconut milk.
• The curry is deep red and slightly oily from the chili and coconut oil.
• Has a strong, tangy flavor from kudampuli or tamarind.
• Tastes better the next day, after the flavors settle.
• Typically cooked in a mann chatti (clay pot), which adds a rustic flavor

Wedding Cake by Sharon in Trivandrum

 

Simple Design Wedding Cake made by Sharon

Cake Collection - Fondant Theme cakes

Cake O'Clock by sharon

Entrepreneur

"𝓌𝑒 𝓈𝑒𝓇𝓋𝑒 𝓎𝑜𝓊𝓇 𝒹𝓇𝑒𝒶𝓂 𝒸𝒶𝓀𝑒𝓈"

Homemade cakes |Trivandrum

preorder prior 3days

Since 2018

📞9526396690

Check out her Insta page to see her cake gallery - Link 

You Don’t Have to Be the First — You Just Have to Do It Differently

What Kind of Magic are you brining in your biz?

In an earlier blog post I wrote about the downside of starting a baking biz in this saturated and competitive space. The reason for making such a statement is that give a hint about the current markets and to tread with caution before embarking on any biz venture.

In today's biz, customers have so many choices - be it bakery, hotels or food delivery. With market is flooded with choices, sellers are offering heavy discounts and offers, it's difficult to gain attention.

However, in the world of umpteen choices, there are pockets of growth and potential to be tapped.

So, now the question to a person who's planning to start a journey in baking or any food biz is this - how are you going to do it differently than those around you?

• Is there opportunity to be tapped in a market that appears to be flat? 
• What's the growth potential for a new entrant in 2025? 
• How can I attract the kind of audience that I love to serve?
• Is there profit in this biz as a home-baker or for a bakery biz? What are the challenges ahead of you ( do your homework)?
•  Have you worked out the overhead cost? 
• What kind of model are you looking - cloud based one or running a take-away counter or running a kutti shop from your basement car-park or renting out a place? 

Starting afresh in baking or cooking field in the year of 2025?

Some of the most successful bakers and culinary entrepreneurs weren’t the first to sell banana bread or teach how to make cupcakes. They were the ones who recognized an existing demand and delivered it better, fresher, or more aligned with what people truly wanted.

Let’s break down three powerful ways to build a profitable baking or cooking business, without starting from scratch.

1. Reimagine: Add Your Voice and Vision to Stand Out

Reimagining is all about standing out by presenting your offerings differently.

You don’t need to invent a new cake. You just need to transform the experience around it. Maybe it’s your nostalgic story, your visual style, or the values behind your baking (like using millets, vegan ingredients, or slow baking methods). Or when a typical bakery in your town is providing all sorts of creamy cakes or cakes with tons of icing, why not cater to plain cakes with no or very little icing. What about stating a bakery or starting a unit from home with caters to minimalist cakes - aka naked cakes! 

This approach thrives in saturated markets—where everyone’s offering decadent cake, but no one which is catering to people who loves minimal icing on cake. They just want tea cakes or denser cakes with less cream on top!

 Example around us:

There are home bakers everywhere in cities like Kochi and Pune. But when someone focuses on “Grandma-style baking using Kerala jaggery,” or “eggless bakes with traditional ingredients,” they attract a new, loyal audience. It’s no longer “just another cake.” It’s a memory, a connection, an identity.

Your secret sauce—your unique perspective—is what makes people remember and return.

It’s not about doing more. It’s about connecting deeper.

2. Remodel: Take a Proven Baking Idea to a New Audience

Remodeling means taking what already works and bringing it to a different crowd.

Let’s say you’ve taught dozens of cake workshops to homemakers. Can you remodel that into an online course for teenagers learning to cook? Or an Instagram-based challenge for busy professionals who want to bake on weekends?

The product stays the same—but the way you talk about it changes.

Example from US:

Take the example of bakers in the US who started “bread subscription boxes” during the pandemic. The idea of selling bread isn’t new—but delivering fresh sourdough loaves weekly to health-conscious, work-from-home families? That’s remodeling.

In India, there’s massive potential in adapting baking for regional cuisines—like making ragi brownies, jackfruit muffins, or coconut-stuffed bread—and marketing them to an audience proud of their roots.

Empathy is key: the more you speak your audience’s language, the more they’ll feel like you baked it just for them.

3. Refine: Improve What Already Exists in the Baking Biz

Refining is the unsung hero of success. Instead of creating something new, make what’s already there better.

Maybe the local cake scene is full of dry tea cakes. What if you refine that experience with better packaging, longer shelf life, artisan flavors, or even QR codes that link to the story behind each cake?

Example:

A lot of people sell cookies. But when a baker makes low-sugar, protein-rich cookies for diabetics or senior citizens or making celebration cookies with royal icing on cooking —and ensures they’re beautifully packed and delivered fresh—they’re not changing the product. They’re refining the experience.

Another example: Instead of launching a whole new line of baked goods, take your cupcake class and refine it into a step-by-step WhatsApp course with pre-recorded videos, printable recipes, and real-time feedback.

People already want the cake—you just made it easier to access, buy, or learn.

Why These Strategies Work in Baking and Cooking

These strategies don’t ask you to invent a new recipe. They ask you to look around, find what’s already working, and then make it more personal, accessible, or meaningful.

You’re not trying to create demand from scratch. You’re tapping into existing cravings—just serving them in a way they haven’t seen before.

In the Indian context, where baking and cooking have both cultural depth and modern momentum, this approach helps cut through the noise and still thrive.

Choosing the Best Path for Your Bakery Biz

Each of these strategies lets you lean into your strength:

• If you’re creative and love storytelling → Reimagine.
• If you’re observant and understand market needs → Remodel.
• If you’re detail-oriented and love improving systems → Refine.

And remember: being first to bake doesn’t guarantee success. Often, it’s the one who bakes smarter, not earlier, who wins.

Just like Rameshwaram Café in B'lore didn’t invent idlis—they just transformed how people experienced them. Now this cafe which started in a small space in 12th Main Indira Nagar has growth as a big scalable model, replicating its biz in many places beyond Bangalore. 

Let your baking be more than flour and sugar. Let it be a voice, a vision, and a business that rises differently.

Try to Bring the Change! 

New Age Bakeries in Trivandrum

 

Milk Bread by Ovenly

Chaat Ka Nasha at Narmada Shopping Complex

Chaat Ka Nasha

Dahi Chaat

Chaat at Narmada Shopping Complex 

 Dahi Chaat is a refreshing North Indian street food dish made with crispy fried snacks (like papdi or samosas), topped with creamy yogurt, a mix of spices and topped with sev. It’s sweet, tangy, crunchy, and cooling—all in one bite.

In recent years, dahi chaat and other North Indian-style chaats have gained huge popularity in Trivandrum and other parts of Kerala. The younger crowd, families, and even tourists have embraced these flavor-packed dishes as evening snacks or light meals. The rise of small chaat carts and fusion-style chaat cafes across the city reflects this growing demand.

A Great Business Model Near Tourist Spots

Chaat stalls or kiosks can be a highly profitable and low-investment business, especially when placed near busy tourist locations like Eastfort, Shangumugham Beach, or Kovalam.

Why it works:

• Tourists often look for quick, affordable, and flavorful street food.
• Dahi chaat appeals to both locals and visitors due to its light and cooling nature, especially in Kerala’s tropical weather.
• Easy setup and minimal kitchen space needed make it ideal for small vendors or food carts.

With a creative twist (like using Kerala ingredients or serving chilled fruit chaat), this street food can be both a crowd-pleaser and a smart local venture.

Simple and Satisfying Poori Masala for Breakfast

Poori Masala

Today for a change we had poori masala. Our common breakfast dish is puttu and pazham. So, a change of this oil fried poori was liked by all.

Kerala-style homemade poori paired with yellow potato masala is a classic, comforting breakfast or brunch dish that’s both simple and satisfying. The pooris are puffed ( medium sized) , golden, and slightly crisp, made from wheat flour and deep-fried to perfection. I had kneaded the dough and kept for some time for the dough to get soft.

The potato masala, with its bright yellow hue, is mildly spiced and flavored with mustard seeds, curry leaves, turmeric, green chilies, and onions—making it aromatic and flavorful.

 Few Tips to Make Poori & Potato Masala at Home:

For Soft & Puffy Pooris:

• Use warm water while kneading the dough for softer texture.
• Add a teaspoon of rava (semolina) for slight crispness and structure.
• Rest the dough for 15–20 mins and roll evenly—not too thick or thin. Fry in hot oil.

For Perfect Yellow Potato Masala:

• Use turmeric for that signature yellow color.
• Mash some potatoes and leave a few chunks for a creamy-yet-chunky texture.
• Temper with mustard seeds, curry leaves, and green chilies for that Kerala touch.

This combo is often served hot with a cup of tea—bringing back nostalgic memories of home-style breakfasts across Kerala.

Btw, here's the recipe to make poori at home! 

Suggestion to MPI ( Pork Packaging)

Pork Bits from MPI

Pork Slice ( MPI)

 I'm back to buying pork from MPI. Reason was that I'm tired of going all the way to Nalanchira to buy pork. Also, the last two times I bought pork from the shops at Nalanchira, I'm getting way too much fat. And, when we cook pork in cooker, a good part of fat melts away! 

Moreover, I'm yet to learn and figure out which part of pork to order. So, the guys at the shops are too hurry to slice and pack! 

What I want are pieces which has part meat and part fat. But, who's there to listen to a customer! Most shop assistants are always on a busy mode! 

MPI Pork Bits or Curry Cut

These are the packed pork meat by MPI

1. Pork Bits
2. Pork Curry Cut
3. Pork Slice
4. Pork Chops 

Suggestion to MPI

1. The image of pork on Pork Curry Cut and Pork slice looks similar. This confuses a buyer at the store. And, most store owners are not good with the explanation. Luckily, the new shop which sells this explained it pretty well. 

( It would be great if the image on the cover replicate the content inside the package). Further, they can add a short sub-heading about the size. 

Tender pork pieces without bone (approx. 1.5" pieces) — ideal for curries and gravies.  ( Sample)


2. For packaged pork products, adding a QR code on the label can greatly enhance customer engagement and value. When scanned, the QR code can direct customers to the MPI (Meat Processing Initiative or brand) website, specifically to a recipe page related to the product they’re holding — like pork curry cut, pork ribs, or minced pork.

The recipe page could feature:

• Step-by-step cooking guides for the specific cut
• Recipes submitted by customers, building community trust
• Videos or tips by expert chefs or food influencers
• Suggestions on pairings, spice blends, or side dishes
• Links to related products or preparation techniques (e.g., marination tips)
• Opportunity to cross sell ( spices, vessels, recipe books 

This not only educates the buyer, but also adds value, builds brand loyalty, and encourages repeat purchases.

3. Cross-selling opportunity - MPI can partner with cookware sites like The Indus Valley or Vinod Brand and they can list their products on this page. Also, suggest pans used in cooking.


Btw, today we made Pork Pepper with the curry cut! 

Evening View near to Kumarapuram

Near to Kumarapuram, Tvm

 
Another day closes its shutters. Today we had a get-together at my place at Kumarapuram with few regulars coming together to prepare a lunch. The occasion was that Sheeba is leaving to Italy. And, soon  will be missing her for few months!

Good Luck and see you soon! 

False Trevally Fish ( Parava fish in Malayalam)

False Trevally ( Parava Fish Fry)

 The False Trevally (scientific name: Lactarius lactarius) is called "false" not because it is fake or inferior, but because it resembles a true trevally (family Carangidae) in shape and behavior — but it doesn't actually belong to the same fish family.

 Here's why it's called False Trevally:

Superficial resemblance:

It looks like a trevally — with a similar silver body, compressed shape, and fast-swimming habits.

Different family:

False trevally belongs to the family Lactariidae, not Carangidae like true trevallies (e.g., Giant Trevally, Bigeye Trevally).

"False" means lookalike, not fake:

In zoological naming, “false” is often used for species that mimic or resemble another, but are taxonomically different.

 Local Names & Culinary Use:

In Trivandrum, it’s known as parava. The meat of the fish is soft and cooks very fast. So, while making a gravy, make sure you keep it on medium or low flame.

This is slightly expensive fish in Trivandrum. It's good for frying, curry, or steaming.

So, “False Trevally” simply means: "Not a true trevally, but looks like one."

Fish Curry Meals and Fry

Fish Curry Meals

Fish Gravy 

Parava Fish Fry

 Today's special - fish curry ( Vattakanny) and parava fry. 


What type of fish curry do you like? 

- Vattakanny fish molly 
- Parava Fry 

Popular Breads

Spinach Bread

Wool Roll Bread

 Popular Types of Breads 

White Bread

Soft, fluffy, and mildly sweet — a classic sandwich bread found in every household.

Made with refined flour, it toasts beautifully and pairs with almost anything.

Whole Wheat Bread

Dense, hearty, and slightly nutty in flavor.

Packed with fiber and considered a healthier alternative to white bread.

Brioche

A rich, buttery French bread with a golden crust.

Slightly sweet and soft, it’s perfect for French toast or gourmet burgers.

Sourdough

Made using natural fermentation, giving it a tangy taste and chewy texture.

Known for its rustic crust and long shelf life without preservatives.

Focaccia

An Italian flatbread drizzled with olive oil and herbs.

Crispy on the outside and soft inside — often topped with tomatoes, olives, or garlic.

Korean Milk Bread (Shokupan)

Ultra-soft, pillowy bread with a slightly sweet flavor.

Loved for its stretchy texture and beautiful square loaf shape.

Pizza Dough (Flatbread Style)

Technically a type of bread made with yeast and olive oil.

Rolled flat and baked with toppings — the base of one of the world’s most loved foods!

Baguette

A long, crusty French loaf with a chewy interior.

Great for sandwiches or served sliced with cheese and soups.

Ciabatta

An Italian bread with an airy, holey crumb and rustic shape.

Its crusty outside and soft inside make it ideal for paninis and bruschetta.

Pita Bread

A Middle Eastern flatbread that puffs up when baked.

Forms a pocket inside — perfect for stuffing with falafel, meats, or veggies.

Bagel

Dense and chewy ring-shaped bread that’s boiled before baking.

Often topped with sesame or poppy seeds and served with cream cheese.

Multigrain Bread

Made with a mix of grains and seeds like oats, flax, and barley.

Nutty, textured, and loaded with nutrition.

Rye Bread

Dark, dense bread with a strong, earthy flavor.

Popular in Eastern Europe and ideal for pairing with cheese or cured meats.

Milk Bread

Pull Apart Bread

Garlic Bread

Today's Fish Collection at Go Fish, Kumarapuram - 19/6/25

Ayila

 

Go Fish, Kumarapuram ( Fish Store)

Navara ( Pink Perch)

Parava Fish

Price List at Go Fish

Is this snapper?

Today for a fish curry class I had to do fish shopping. The recipe covers coconut fish curry, fish fry, and fish molly. So, for purchasing the right type of fish, I went to Go Fish near to Kumarapuram.

• Ayila for making coconut fish curry 
• Parava for fish molly ( Ideally it should be neymeen ( sear fish) or fish with less thorns and main centre bone)
• Vallakally  ( Fish fry or for curry)

High Prices for Fish Due to Trawling Ban! 

Variety of Tea Cake you Can Choose to Learn

Tea Cake 

Why Are They Called Tea Cakes?

Tea cakes are called so because they are light, mildly sweet cakes traditionally served alongside afternoon tea or chai — not too rich or frosted, and just right to enjoy with a hot cup of tea.

Unlike celebration cakes (which are heavy, frosted, or layered), tea cakes are:

• Simple and unfussy
• Often loaf-style, round, or sliceable
• Made with basic ingredients like flour, eggs, butter, and mild flavoring (vanilla, citrus, nuts, etc.)
• Designed to complement tea, not overpower it

The name comes from the British tradition of afternoon tea, where light cakes, biscuits, and scones were served. In India, the term got popular through bakeries, and today tea cakes are a staple in homes and cafes — especially during chai time.

 Interestingly, in different parts of the world:

In the UK, tea cakes can also mean soft sweet buns with dried fruits.

In India, they mostly refer to simple, unfrosted sponge cakes.

1. Vanilla Loaf Cake

A light, moist loaf with a comforting vanilla aroma.

    2. Marble Cake

A swirled fusion of chocolate and vanilla batters in every slice.

`3.Date and Walnut Cake

Rich with natural sweetness and a nutty crunch — perfect with chai.

4. Carrot Cake

Moist and gently spiced, with grated carrots and sometimes nuts or raisins.

5. Orange Tea Cake

Fragrant and fresh with the citrusy punch of orange zest and juice.

6. Banana Bread / Cake

Made with overripe bananas — soft, sweet, and often studded with nuts or choco chips.

7.  Butter Cake

Tender and rich with a golden crust and simple buttery goodness.

8. Spice Cake

Filled with warm spices like cinnamon, nutmeg, and cloves — ideal for monsoon evenings.

9. Rava (Semolina) Cake

A coarse-textured, eggless cake often made with yogurt and lightly sweetened.

10. Coconut Tea Cake

Soft, mildly sweet cake with a tropical coconut aroma and shredded coconut inside.

11. Chocolate Tea Cake

Light chocolate sponge with just enough sweetness for an everyday treat.

12. Apple Cinnamon Cake

A rustic tea cake with baked apple chunks and warm cinnamon flavor.

13. Honey Cake

Soft sponge soaked in honey syrup and often topped with jam and coconut flakes (popular in bakeries in Bangalore).

14. Pound Cake

A buttery, dense classic made with equal parts flour, sugar, butter, and eggs.

15. Lemon Drizzle Cake

Soft and zesty cake soaked in a sweet-tangy lemon syrup.

Check out the recipe for butter cake which is shown in the picture. 

Chinese Cooking Lessons – Learn to Cook the Indo-Chinese Way!

 Have you ever craved restaurant-style fried rice, chilli chicken, or hot garlic noodles and wished you could make them at home? Now you can!

Chinese cooking classes are perfect for food lovers, home cooks, or even aspiring entrepreneurs who want to master the bold, spicy, and flavor-packed dishes seen in Indian restaurants. Whether you're looking to cook better at home or explore a new side hustle like a cloud kitchen, these classes are hands-on, fun, and filled with delicious techniques.

What You’ll Learn in a Chinese Cooking Class:

• Making perfect stir-fried noodles and rice
• Whipping up popular starters like spring rolls, gobi Manchurian, and chicken lollipops
• Preparing flavorful sauces like Schezwan, Manchurian, and hot garlic
• Understanding heat control and wok techniques for that restaurant-style finish
• Tips to balance spice, tanginess, and umami – key to Indo-Chinese cooking!

 Basics of Chinese Cooking Style in Indian Restaurants:

High-Heat Wok Cooking:

Most dishes are stir-fried over very high heat, often in a seasoned wok, giving that distinct smoky flavor (also called wok hei).

Use of Indianized Sauces:

A fusion of soy sauce, vinegar, green chilli sauce, and red chilli paste is common — creating bold, spicy sauces perfect for Indian palates.

Thick Cornflour-Based Gravies:

Gravies are thickened using cornflour slurry, giving them a glossy, clingy texture that pairs well with rice and noodles.

Deep-Fried Starters:

Battered and fried items like Manchurian balls or chicken lollipops are a staple in Indo-Chinese menus.

Chopped Garlic, Ginger & Spring Onion Base:

Most dishes start with finely chopped garlic, ginger, and spring onions sautéed in oil — this is the aroma base of Indo-Chinese food.

In India — and especially in Kerala — Indo-Chinese cuisine has carved a unique identity, blending Chinese-style cooking with Indian spices, flavors, and cooking techniques. It's bold, spicy, and hugely popular across small eateries, bakeries, cafes, and restaurants.

Here’s a list of popular Chinese/Indo-Chinese dishes commonly I teach in the cooking lessons:

 Starters / Appetizers

• Chicken Lollipop
• Deep-fried, spicy chicken drumettes — a party favorite.
• Gobi Manchurian
• Cauliflower fritters tossed in a tangy, spicy sauce — dry or gravy version.

Chilli Chicken

A signature Indo-Chinese dish — fried chicken pieces tossed with green chillies, onions, capsicum, and sauces.

Paneer Chilli / Paneer Manchurian

Vegetarian alternative using paneer — crispy, spicy, and saucy.

Spring Rolls (Veg/Chicken)

Thin, crispy rolls filled with stir-fried veggies or meat.

Dragon Chicken

Crispy chicken strips tossed in a fiery, sweet-spicy sauce with sesame and spring onions — very popular in Kerala.

Honey Chilli Potato / Baby Corn

Crispy fried potatoes or baby corn in a sweet-spicy sauce with sesame seeds.

Main Course – Noodles & Fried Rice

Veg/Chicken/Beef Fried Rice

A must-have — stir-fried rice with veggies, sauces, and choice of protein.

Schezwan Fried Rice

A spicier version with Schezwan sauce and red chilli paste.

Hakka Noodles (Veg/Chicken/Egg/Beef)

Stir-fried noodles with soy sauce, vegetables, and choice of meat.

Schezwan Noodles

Spicy version of noodles with bold flavors and red chili kick.

Gravies / Sides

Chicken Manchurian (Dry/Gravy)

Popular Indo-Chinese gravy made with soy, garlic, ginger, and spring onion.

Veg Manchurian (Dry/Gravy)

Cabbage-based veg balls in rich Manchurian sauce.

Garlic Chicken / Chilli Garlic Gravy

Rich garlic flavor with a semi-thick spicy sauce.

Hot Garlic Sauce (Veg/Non-Veg)

Often served as a gravy base for fried rice/noodles.

Schezwan Chicken / Veg Gravy

For those who love their food extra spicy and fiery red.

 Soups

Sweet Corn Soup (Veg/Chicken) - A light and mildly sweet soup loved by all ages.

Hot and Sour Soup (Veg/Chicken) - Spicy and tangy soup with shredded vegetables/meat.

Manchow Soup - Dark, spicy soup topped with crispy noodles — very popular across Kerala restaurants.


For details of lessons or to plan a 7 day cooking lessons tailored to your needs, you can whatsapp at 9379398865

Lunch Box – A Memory, A Movie, and Now, An Idea

Lunch for mom-in-law

While serving food for my mom-in-law, I found myself reflecting on something close to the heart: lunch boxes. And two distinct thoughts came to mind.

The first one takes me back to around 2012, to a small but meaningful side hustle I had while living near Ranka Corner Apartments in Cambridge Layout, Bengaluru. A teacher and an office staff member from Frank Anthony School asked if I could provide home-cooked lunch boxes. I said yes — I had the time, and honestly, I needed the money too.

Each day, I’d prepare simple, comforting meals — white rice, a curry or gravy dish, vegetables, and occasionally fish curry, beef or chicken, or an egg curry. I packed them neatly in aluminum containers, charging just Rs. 50 or Rs. 60 per box. Mr. John from the school would come home and collect the boxes by noon. It wasn't a big business, but it was a small gesture filled with effort, care, and survival — and it left a lasting memory.

The second thought was inspired by the beautiful film “The Lunchbox”, starring the late Irrfan Khan. That simple tiffin box — mixed up by mistake — connected two strangers through letters and shared meals. It reminded me how a lunchbox isn’t just about food — it carries emotions, care, stories, and sometimes, unexpected connections.

 Now, the New Idea – Lunchbox as a Social Media Theme

With these thoughts lingering, a new idea sparked — why not start a Facebook or Instagram page centered around lunch boxes?

Here’s what it could look like:

What to Post?

Daily Lunch Box Pictures

Share real, relatable, home-packed lunch boxes — not fancy bento meals, but honest, balanced food made for kids, working adults, or even seniors. Also, with links to buy these lunch boxes from Flipkart or Amazon or from a local steel utensil store. 

Lunchbox Ideas by Category

• For School Kids (age-wise menus – KG to Class V, tweens, teens)
• For Office-goers (Quick to pack, reheatable, healthy ideas)
• For Diet Needs (Diabetic-friendly, low-carb, high-protein)
  
  Lunchbox or Dinner Box Ideas while Travelling by Train!
  
  1. Roti and veggies or raita 
  2. Kerala parotta, with veg curry or non-veg dishes
  3. Lemon rice or tomato rice with pickle
  4. Pothi choru for Malayalees 
  5. Pulao and chicken 
  6. Curd rice and pickle 
  7. Ghee rice and side dish
  8. Oil free dishes made in air-fryer 
• 
  Daily or Monthly Lunch Boxes in Trivandrum
  
  1. The Malt at Koravankonam ( Serving lunch and dinner) 

Types of Lunch Boxes

Feature different types of containers — metal dabbas, Tupperware, steel tiffins, eco-friendly boxes — with pros and cons.

Community Feature

Invite young mothers, homemakers, or working women to share what they pack for their families. Let it be a creative and supportive space.

Tips & Tricks

• What stays fresh, esp while travelling?
• How to keep roti soft?
• Quick chutneys, vegies, or stir-fry hacks
• “5-minute prep, 20-minute cooking” routines
•  Meal Planning for busy professionals & Weekly Menus
• Share sample weekly lunchbox menus. Make them downloadable or saveable.

 Who Will Relate?

• Mothers packing meals early in the morning
• Working professionals trying to eat homemade
• Health-conscious followers looking for inspiration
• Nostalgic readers who miss mom’s lunchbox in school
• Aspiring food bloggers wanting to find a niche

Why This Idea Works?

• It’s relatable, useful, and visually appealing.
• There’s a strong emotional angle — we all have a lunchbox memory.
• You don’t need a studio — just a clean table, good natural light, and real food.

Final Thoughts

Lunchboxes are a slice of daily life — filled with love, routine, memories, and nourishment. Whether it’s a simple home-made food I made in 2012 or food packets for a train journey, each lunch box has a story.

So if you’re looking for a creative project or a niche for your blog or Instagram, maybe this is it — lunchboxes that feed, inspire, and connect.


P.S - If you travel by train, and if you can collect list of restaurants which serves good food near railway stations. Once you can make a list, you can post it on a blog or on YouTube Channel. 

Sharing details of tasty and quality food close to railway stations has dual benefits - one for the train traveler looking for tasty meal and another for the small restaurant or home cooks. ( Just an offshoot idea) 


P.S - Just sharing a very old blog post about First Holy Communion Candles I made for Lourdes Church, Cambridge Layout Bangalore. 

Chinese Five Spice

Chinese Five Spice Power

 Chinese Five Spice is a blend of aromatic spices traditionally used in Chinese cuisine, and it has also become a subtle but important component in some Indo-Chinese dishes. Here's a breakdown of why it's used and what it contains:

Why is Chinese Five Spice Used in Indo-Chinese Cooking?

Fusion Flavour: Indo-Chinese cuisine is all about combining Indian spices with Chinese cooking techniques. Chinese Five Spice adds authentic depth and warmth that mimics traditional Chinese flavours.

Balance of Taste: The blend includes sweet, sour, bitter, salty, and umami elements — aligning perfectly with the Indian palate which also appreciates complexity in flavour.

Enhances Stir-fries and Gravies: A pinch in dishes like Chilli Chicken, Hakka Noodles, or Schezwan-style gravies adds a rich, smoky aroma that elevates the taste without overwhelming it.

Restaurant-Style Taste: Many Indian street vendors and Chinese restaurants in India use small amounts of Chinese Five Spice to give their food an “authentic” or “restaurant-style” flavour.

 What is Chinese Five Spice Made Of?

The traditional five spices in this blend are:

1. Star Anise – Sweet-licorice flavour, dominant and aromatic.
2. Cloves – Warm, slightly bitter, and pungent.
3. Chinese Cinnamon (Cassia) – Woody and sweet.
4. Sichuan Peppercorns – Slightly lemony with a tingling, numbing sensation.
5. Fennel Seeds – Sweet and refreshing.

🔁 Some variations may include ginger, black pepper, or nutmeg depending on the region or brand. 

Cooking Tip:

• You don’t need to use a lot! Even ¼ to ½ tsp in a dish is enough to make a difference.
• It's best used in oil during tempering, or added while stir-frying meats or veggies.
  
  Chinese Five Spice is available in Amazon, Swiggy and Zepto in B'lore. 
  
  
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  Btw, if you're interested to learn popular Chinese dishes in Trivandrum, then I've couple of lessons you can choose for beginners. Here's a post on the popular Indo Chinese dishes taught in the class. 

Long Beans Stir Fry (Mezhukkupuratti)

Neelan Payar Mezhuku ( Long Beans Mezhuku)

Stir Fry Veg ( Long Beans)

 These days a new variety of long beans are seen at vegetable shops, It's dark green and slightly slender than the other place green ones. So, when I see this variety in the shop, I often end up buying it. And, today's mezhukkuparat was made with this vegetable. 

 This dish is a simple and flavorful one made with long beans (payar). It can be made with almost any vegetable. The process is simple. The cut vegetable is gently stir-fried with shallots, green chilies, and coconut oil.

The word "mezhukkupuratti" literally means “coated with oil,” referring to the light sautéing process that brings out the natural taste of the vegetables without overpowering them with spices.

So, what's your fav mezhukkupuratti? 

Is it the long-beans, or it is cabbage, or kovakka, or something else?