• Moong Bean / Green gram stir fry with coconut (Cherupayar Thoran – Kerala Style)

     Mung bean stir fry with coconut, garlic and green chilly. A relatively simple Kerala side dish – prepared together with rice/rice porridge/kanji for lunch. A comfort food and a very common dish at Kerala homes.

  • Omelette roll stuffed with cashew cilantro paste (Egg pinwheels)

    Omelet roll stuffed with the cashew, coriander and coconut paste. An easy snack that you can whip up and serve guest quickly.

  • Roasted Spicy Garlic Cashew nuts

    Sometime back when I was roomates with Deepthi, she used to treat us with Delinut Cashews. It was downright amazing. Think about it like the different pringles flavors, but for cashews. We’d finish half a kilo in a night trading office stories. These cashews were hard to get by. Deepthi got it from her hometown during her occasional visits. Fast forward 10 years and getting back home from a long day at work and then munching on something became a thing for us. Usually its Pringles and or some Indian snack like “mixture” that goes with tea. We binge on it catching up on the day. And as expected this got too unhealthy. That when I became nostalgic about the Delinut cashews. So I got me myself two pound of cashews. Roasted and sautéed the heaven out of it. All complete with the right amount of spices and garlic. You’ll love this recipe. We have it right on top of our refrigerator and they run out in a night. Thank me later.

  • Paneer (Indian Cottage Cheese) Cutlet

    A crispy snack and a wonderful starter for any special occasion!!

  • Vegetable Pulao

    Quick, easy and delicious!! It is an Indian rice based dish with good flavor of veggies and spices. It goes well with pretty much every gravy based side dish. I usually serve it with chicken curry or paneer butter masala.

  • Fresh Corn Soup.

    It was corn season time in Bangalore and I so badly wanted to get this right. My previous attempts with corn weren’t that great, especially the sweet corn chicken soup. Almost all the corn based recipes used canned, pre cooked corns and that’s so much a deterrent for me. I wanted to use the fresh corn you get roadside. And then I came across David Lebovitz’s adaptation to this soup. This is pretty easy to make and once done stays for 4-5 days building up the flavor. My adaption was sweeter than I anticipated but I used a bit of soy sauce with every serving to get around it. If corn’s cheap in you area, this serves well! Some day I’ll add bacon to this 🙂

  • Ripe mango curry (Without coconut)

    Quite simple recipe and a yummy side dish with rice!! It is the best if mango is ripe and bit sour. Recipe adapted from my friend Ammu.

  • Mizuna coriander salad

    Lunch at memsql by Chef Daniel Norton

  • Kale paneer

    Chef Anisha at airbnb with her Thursday Indian menu. Cherian shooting. All of ingredients are set “to taste”. This was made for nearly 150 employees.

  • Banana Fritters ( Pazham Pori )

    This is a traditional Kerala snack. Bananas coated with flour and fried. It won’t taste the same with any banana other than Kerala banana / Nenthram pazham.