Food . Stories . Photography
Today I’m posting a recipe for Kotte Kadubu, which are similar to Idlis. These are a festive breakfast preparation, especially for Ganesh Chathurthi, from the Karavali region or coastal Karnataka. Making Kotte Kadubu involves pouring a rice and lentil batter into little “baskets” or Kotte fashioned from Jackfruit leaves. They’re softer, bigger, a different shape,…
Mangoes in India are always associated with summers and for good reason. One other fruit that is a summer favourite in Kerala is the Jackfruit or Chakka. We cook the unripe fruit in multiple ways, including as sundried pappads/ Chakka Pappadam. The ripe fruit is mostly eaten as it is or cooked and preserved as…
This month’s Bread Baking Babes bread is the Bee Keeper’s Pan de Mie. Tanna chose it for us to bake. Quoting her, “I’ve already made twice. If I start to describe just how superlative this bread is with every glorious descriptive that is in the thesaurus you would think I exaggerate but I swear to…
Mangoes are in season and today’s Mambazha Morkootan or Pulissery features them. Morkootan or Pulissery are dishes from Kerala, and made with spiced coconut and yogurt gravy. They’re both slightly different dishes but more or less the same thing. Sounds confusing? If we’re getting nit-picky, then Morkootan is made with vegetables whereas Pulissery is made…
Shrikhand is a North Indian sweetened yogurt preparation. It is made with drained thick yogurt, sugar and cardamom. Shrikhand has a very creamy texture and can be further flavoured with saffron, fruit like mango, nuts like pistachio and almonds, etc. It is best served chilled. The exact origin of Shrikhand is difficult to pinpoint but it…
Today’s post is bread again, and I’m sharing a Turkish Ramzan Pide I made a couple of days back. We’re not Muslim and we don’t celebrate Ramzan/ Ramadan, but we do enjoy good bread. The Turkish Ramzan Pide is also known as Ramzan Pidesi or Pide Ekmeği. This flatbread is decorated with a criss-cross/ diamond…
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