We love this pineapple curry with a big plate of Sheril’s Barbeque Chicken and some fluffly white rice. A version of this recipe has even made it to the New York Times. Sheril often riffs on the ingredients and after visiting him on several occasions, we are sharing our favourite version. It has a green …
Chopping, chopping, chopping! We can still hear the joyful cackle that follows this refrain as we’ve stood with Sheril at the Thekkady Barbeque Cooking School preparing this dish. The finished taste is all the incentive you need to do the slicing and dicing for this recipe. This puts green beans on a coconut-y pedestal.
Coated with zippy spices and fried in coconut oil, these are not your everyday fries. A terrific accompaniment to Sheril’s Barbeque Chicken Masala.
This is a dry stir-fried dish. It’s quite like a coleslaw as it has the cabbage and carrots. The difference is that this coleslaw is very coconut-y and it’s eaten warm. I learned to make it in 2012, on my first trip to India, in the kitchen with Mrs. Abraham and I’ve been enjoying it …
There are at least 20 kinds of bananas that grow in South India. This drink is another great way to enjoy them. Note: This recipe serves one. Multiply it as needed for a nutritious start to your day or snack anytime.
This recipe for Fried Buttermilk adds protein to your diet, and colour and taste to your plate. It is a South Indian favourite that we enjoyed at Green Palms Homestay. Serve over rice.
Tamarind, ginger, and coconut grow throughout Kerala and so it is not surprising that someone thought to put them together in a chutney. When you taste it, you’ll believe that cooking axiom: what grows together, goes together.
Thorans are quick vegetable stir fries that include grated coconut and finely chopped vegetables. This one features cabbage but you can also use carrots, beets or green beans. We’ve grown to look forward to a good Thoran on a menu because it is the dish that replaces our North American cold fresh salads when we …
This light salad livens a plate of curry and rice you serve it with. Adding a few other vegetables also creates a versatile dinner side dish.
These potatoes are both fried and steamed. The result is complete absorption of the flavours of the shallots and the spice masala. Anna always serves these along side her famous Duck Curry recipe but they are great with any curry.