Fish Paturi has always been a great favorite of mine and it can be made with any kind of fish, Rohi, Katla, Tilapia, Prawn etc but it tastes best with Hilsa and Bhetki .The word Paturi comes from the Bengali word ”Pata” which means leaf. Paturi is a particular form of cooking where the ingredients…
Pickles plays a major role in Indian cuisines in the form of a condiment accompanying the main course. Pickles can be made from every vegetable, fruit with fresh spices and herbs. Besides this many regions make their own version of non vegetarian pickles also like fish pickle, prawns pickle, chicken pickle etc. Unlike many,…
We are into the second part of the Onam Sadya Recipes-Side dishes, which are being served along with the main course. Now its time for the side dishes to settle in the leaf for Onam Sadya recipes- The delectable Aviyal, good looking thoran, the traditional kaalan, spicy and flavorful kootu curry and mild yet delicious, Olan.…
Making Onam Sadya was a long time wish which gets fulfilled finally last year.I do not know how I could manage to cook such a wide spread of Kerala Cuisine all alone. Many of my blogging friends and readers were surprised at the wide spread I had done for Onam. I am a huge fan…
Panch Phoron/ Panch Phutan is a mix of five whole spices in equal parts: Fenugreek, Nigella Seed, Cumin Seed, Mustard seed and Fennel Seed. Panch Phoron is commonly used in eastern part of India and it literally translates into Panch means Five and Phoron is tempering. This Indian Five Spice Mix is quite different from the…
