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