After learning to make Fish Molee at Nimmy Paul’s Cookery School we were excited to try our friend Aroma Dipu’s Fish Molee. Fish Molee (pronounced moy-lee) is a classic Keralan dish. It has a minimal number of ingredients and maximal flavour extracted from those ingredients. Nimmy Paul’s recipe does not have turmeric. Aroma’s does. We …
Large flakes of fresh coconut accent this dish of Susheela’s Coconut Prawns. It is the favourite recipe of Susheela’s daughter-in-law, Aroma Dipu. Together, Aroma and Susheela shared how to make it when we joined them for a cooking lesson at Casa Linda Cooking School in Kochi, Kerala. Testing the recipe at home was almost as …
During our time with Aroma at Casa Linda Cooking School in Kochi, we enjoyed a lesson in making Fresh Coconut Milk. Let’s face it. Most of us get our coconut milk from a can. In South India, that would be a blasphemy. Coconut milk here is always a “pressing concern”. That is, coconut milk is …
It’s 9:30 in the morning. Traffic is picking up in the market district of Kozhikode (Calicut) not far from the beach and the fish markets. Stall keepers are pulling up their retractable doors and shops are opening. One of them is Kumari Banana Chips. From across the road we watch a small red-bodied mini-truck with …
If you go to the Bhaskarettante Kada (Brother Bhaskar’s shop) Sarbath shop in Kozhikode, you can order one thing three ways – Milk, Soda or Water Sarbath. That’s it. That’s what they make. And, they’ve been making it very successfully for over six decades. Also known as South India Soda the Malayalam names are paal sarbath …
It’s easy to see why Unnakkai – Cotton Balls are such an instant hit with all who try them. Banana fritters stuffed with coconut? Yes, please. There are some recipes that are hard to replicate at home. This one for Unnakkai – Cotton Balls might be one of them. First, these spindle-shaped treats are made …
Arikkadukka – Spicy Stuffed Mussels is one of the most impressive dishes we’ve enjoyed during our travels in South India. And, you can only find them in the Malabar region of Kerala. Kallummakkai or Kadukka are the Malayalam names for mussels. Not only is this dish only found on the Malabar coast, it’s enjoyment is …
This Moplah Shrimp Biryani comes together quickly and has two surprising elements. First, you use short grain rice to make it. Second, you present it in a banana leaf. Where North Indian and Persian Biryanis use long grain and basmati rice, the locals on the North Malabar Coast of Kerala use a short grain rice …
Koonthal Varuthatu (Squid Roast) is a Malabar delicacy. Fresh from the Arabian Sea, squid is readily available on the west coast of Kerala. Because Kozhikode is a major fishing port, the city is perfectly situated to take advantage of this bounty. Most of the world has some version of fried or roasted squid. We know …
Neichoru (Ghee Rice) is one of the most popular Moplah dishes. Locals serve it at most special occasions and ALL weddings. The addition of fried shallots, raisins, and cashews elevates this rice dish to a grand level. It is also enjoyed on its own as a lunch or dinner. At weddings, the host family serves …