Homegrown Palayankodan Plantain

Plantain

 It was just amazing to taste pazham ( banana) from our own backyard. 

Kerala Parotta - Next Project

Kerala Parotta Project

This is an upcoming class on how to make veeshu Kerala Parotta. Well, I usually teach people on how to make kerlal parotta without doing the usual veeshu style. 

So, the next one I'm practicing is the art of making Kerala Parotta by learning how to do the typical thattu kada veeshu parotta. 

This class is ideal for someone who is planning to setup up a kitchen to make and sell kerala parotta. Also, I teach few side dishes which can go well with Kerala parotta.

Kerala Parotta and Trivandrum styled chicken fry
Kerala Parotta and beef ularthiyathu 
Kerala Parotta and egg curry ( kurma) types 
Kerala Parotta and mushroom gravy ( Kerala style) Same recipe as given in the earlier post. 
 

Mushroom Kurma Recipe ChatGPT

Coconut Milk - First press

Ingredients - Partial

 

Mushroom Kurma

One of the impulsive purchase I often make at the checkout counter is the tendency to pick mushroom packets. So, this visit to the nearby shop resulted me in adding a pack of button mushrooms. 

While buying it, I decided to find a suitable recipe from ChatGPT. And, based on my prompt, I got this recipe to make Kerala style mushroom Kurma recipe. 

Recipe - Mushroom Kurma ( ChatGPT style)

Ingredients

Main ingredients

• Button mushrooms — 250 g ( Packet I bought was 200 g)
• Onion — 1 medium, thinly sliced
• Tomato — 1 small, chopped
• Ginger — 1 tsp, finely chopped
• Garlic — 3 cloves, chopped
• Green chilli — 1, slit
• Coconut oil — 1½ tbsp
• Curry leaves — 1 sprig
• Water — about ½ cup, as needed
• Salt — to taste

Whole spices

• Cinnamon — a small 1-inch piece
• Cloves — 2
• Cardamom — 2 pods
• Fennel seeds — ½ tsp

For the coconut paste

• Grated coconut — ⅓ cup
• Cashews — 5 (optional, for extra creaminess)
• Fennel seeds — ¼ tsp
• Water — 3–5 tbsp, for grinding

Step-by-step method

1. Prepare the mushrooms

Wipe or quickly rinse the mushrooms and dry them well. Cut small mushrooms into halves and larger ones into quarters. Don't slice them too thinly; you want them to retain some bite in the gravy.

2. Build the Kerala flavour base

Heat coconut oil in a pan. Add cinnamon, cloves, cardamom and ½ tsp fennel seeds. Let them sizzle for 20–30 seconds. Add curry leaves, green chilli, ginger and garlic. Stir briefly, then add the onion.

Cook for 5–7 minutes until the onion turns soft and lightly golden. Avoid burning the spices or garlic.

3. Cook the masala

Add the tomato and salt. Cook for 3–4 minutes until the tomato softens and becomes pulpy.

Meanwhile, grind the grated coconut, optional cashews, ¼ tsp fennel and water into a fairly smooth paste. This paste is what gives the kurma its body.

4. Add the mushrooms

Add the mushrooms and stir over medium-high heat for 3–4 minutes. They will begin releasing moisture and shrinking. This is normal.

Add about ½ cup water, cover and cook for 4–5 minutes, until the mushrooms are tender.

5. Finish the kurma

Lower the heat and stir in the coconut paste. Simmer gently for 4–5 minutes, stirring occasionally. Add a little water if it is too thick.

Taste and adjust salt. Switch off when the gravy coats the mushrooms and has a creamy, pourable consistency. Avoid a prolonged, vigorous boil after adding the coconut paste.

How to make the flavour appeal to a Malayalee palate

- Coconut oil and curry leaves are important. They provide the familiar Kerala aroma.

- Fennel is the signature note. It gives the kurma a gentle sweetness and fragrance. Don't overdo it, or the curry may taste like fennel rather than mushroom.

- Use green chilli for fresh heat, not lots of red chilli powder.

- Keep the tomato modest. Too much tomato makes the gravy sour and pushes the taste towards a different style of curry.

- Don't skip the coconut paste. It gives the dish the rounded flavour and texture expected from a coconut-based kurma.

Best pairing: appam is my first choice, followed by chapati or Kerala porotta. 

So, here's the first attempt at making mushroom gravy dish following the recipe given by ChatGPT. 

Final Verdict!

I feel this is a recipe which is less complicated. All that has to be done is keep things prior, and go slow cooking. And, that's the secret sauce in getting this recipe right. 

Around 4 minutes of time to saute mushroom pieces in the mix and another 4-5 minutes under low flame when the coconut milk is poured. 

Popular Cakes this Season - Baking Lessons for Newbies

Popular Cakes to Learn in 2026

 17 Cakes to Explore in a Baking Class

For a baking class inspired by café culture in Bengaluru and traditional bakery favourites in Kochi, I’d combine modern patisserie-style cakes with familiar celebration classics. Bengaluru café menus feature items such as tiramisu, Basque cheesecake, opera cake and tres leches, alongside chocolate and red velvet cakes. 

The list below is a suggested class selection, not a definitive ranking of sales in either city.

A. Chic café-style cakes from Bengaluru

Modern flavours, layered textures and contemporary patisserie techniques.

1. Tiramisu Cake

Coffee-soaked sponge layered with mascarpone-style cream and a dusting of cocoa. A useful class for learning balanced coffee flavour and delicate cream layering.

2. Opera Cake

A refined French cake made with thin almond sponge layers, coffee buttercream and chocolate ganache. Ideal for practising precision, even layers and clean finishing.

3. Basque Burnt Cheesecake

A crustless cheesecake with a deeply caramelised top and creamy centre. Students learn how baking temperature affects colour, texture and consistency.

4. Tres Leches Cake

A soft sponge soaked in a blend of three milks and finished with whipped cream. The key skill is achieving a moist cake without making it soggy.

5. Russian Honey Cake (Medovik)

Multiple thin honey-flavoured layers are stacked with a light cream filling. This cake teaches patience, consistent layer thickness and the importance of resting time.

6. Chocolate Hazelnut Crunch Cake

Chocolate sponge, hazelnut praline and crunchy layers create contrasting textures. Students explore how to combine smooth ganache with crisp inclusions.

7. Lemon Blueberry Cake

Light sponge paired with tangy lemon cream or curd and blueberry compote. It introduces the balance of sweetness, acidity, fruit fillings and cream.

8. Lotus Biscoff Cheesecake

Creamy cheesecake combines caramelised biscuit flavour with a buttery crumb base. It is a good lesson in building a biscuit crust and balancing rich sweetness.

9. Raspberry and Dark Chocolate Cake

Rich chocolate layers are paired with tart raspberry filling for a sophisticated flavour contrast. Students practise filling, layering and a smooth ganache finish.

These choices reflect contemporary Bengaluru patisserie menus, which feature French-style layered cakes, cheesecakes, coffee flavours and creative fruit-and-chocolate combinations. 

B. Classic bakery favourites associated with Kochi and Kerala

Familiar celebration cakes, old-school flavours and nostalgic bakery favourites.

10. Kerala Rich Plum Cake

A dense, aromatic cake filled with dried fruits and warm spices. Students learn fruit preparation, spice balance and how to achieve a moist, rich crumb.

11. Old-Fashioned Royal Icing Cake

A traditional butter or plum cake decorated with firm icing flowers and borders. It introduces classic piping skills and nostalgic celebration-cake designs. 

12. Black Forest Cake

Chocolate sponge, whipped cream and cherries create this enduring bakery favourite. Students practise slicing sponge, layering cream and decorating with chocolate shavings.

13. White Forest Cake

A light sponge is layered with cream, white chocolate and fruit or cherries. The focus is on smooth cream finishing and delicate white-chocolate decoration.

14. Pineapple Gateau

Soft sponge, pineapple filling and fresh cream give this cake its light, fruity character. Students learn syrup application, fruit layering and clean cream coating.

15. Butterscotch Praline Cake

Butterscotch cream and crunchy caramelised nuts bring sweetness and texture together. This cake is useful for practising caramel preparation and praline decoration.

16. Vancho Cake

A popular modern Kerala bakery-style combination of vanilla or white-chocolate and chocolate flavours. The class can focus on contrasting sponge layers, creamy fillings and a two-tone finish.

17. Chocolate Truffle Cake

Rich chocolate sponge is layered and coated with smooth chocolate ganache. Students learn ganache consistency, crumb coating and achieving a clean, glossy finish.

These traditional and contemporary choices are consistent with cake varieties listed by Kochi bakeries, including plum, royal-icing, Black Forest, White Forest, pineapple, butterscotch, Vancho and chocolate truffle cakes. 

Suggested structure for your baking class

Rather than teaching all 17 in one session, you could use this list to build a series of classes:

- Modern café cakes: Tiramisu, Basque cheesecake, tres leches and Opera cake.

- Classic celebration cakes: Black Forest, White Forest, pineapple and butterscotch.

- Chocolate specialities: Chocolate truffle, hazelnut crunch and raspberry chocolate.

- Heritage and regional favourites: Kerala plum cake, royal icing cake and Vancho.

This gives students a blend of recognisable favourites and more specialised techniques—and gives you a menu of classes to promote throughout the year.

Fondant Class in Trivandrum

Fondant Decoration Lessons ( 1 Day Class)

 1-Day Fondant Decoration Class

Turn a simple cake into a beautiful, themed creation!

Join our one-day, hands-on fondant decoration class and learn the techniques used to decorate cakes for birthdays, celebrations and special occasions.

What you will learn:

1. Preparing and colouring fondant
2. Covering cakes smoothly with fondant
3. Achieving clean edges and sharp corners
4. Rolling, cutting and shaping fondant
5. Creating flowers, leaves and decorative elements
6. Making bows, ribbons and simple figurines
7. Using cutters, moulds and basic decorating tools
8. Adding textures, patterns and layered details
9. Creating themed decorations based on a chosen design
10. Arranging decorations for a neat, professional finish
11. Attaching fondant decorations securely
12. Tips for storing fondant and avoiding common mistakes

The class focuses on practical, hands-on learning, helping you build confidence in fondant techniques and create your own decorated cake.

Suitable for: Beginners, baking enthusiasts and aspiring cake decorators.

📩 Contact us for class dates, fees and registration details.