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Nathan Bailey’s fried Chicken from the 1736 cookbook Dictionarium Domesticum

One of the easiest dessert recipe out there for summer. Adding mango flavor to the authentic Italian panna cotta recipe, make it a heaven.

 This is the restaurant way of making mashed potatoes at scale. All credits to Ryan Goodwin. The technique is colloquially referred to as “dead arm” in the restaurant circles.

Mussels sauteed with ginger-garlic and spices. A spicy dish, and very common in Northern Kerala (Malabar). It can be served as an appetizer or as a side dish with rice. It tastes the best with coconut oil.

Super moist and delicious Carrot Dates cake. The combo of carrot, dates and nuts make it a heaven.

Rice roasted and cooked with ghee and spices. Quick, easy and delicious Malabar style rice preparation. It goes well with spicy nonveg/veg curry.

Beef cooked with spices, dipped in an egg mix and then in breadcrumbs and fried. An appetizer which is never missed out at parties especially in a Kerala Christian home.

Mutton simmered in coconut milk with onion, ginger- garlic and spices. Appam with Mutton Stew is one of my favorite breakfast. Great combination with Idiyappam, puttu and bread also.

Easy, soft and fluffy Appam made with fermented rice and coconut batter. It’s the best served with chicken/mutton/vegetable stew or fish molly.

Chicken cubes marinated, fried and sauteed in spicy and tangy sauce. Best served with Vegetable/Chicken Fried rice.