Puttu | Steamed rice cakes layered with coconut | Kukskitchen

Kerala is famous for its breakfasts. ദോശ , ഇഡലി , അപ്പം , പുട്ട് , ഇടിയപ്പം ....... the list goes on and on and on. Most of the breakfast foods are quite balanced in their combinations. Carbs in cereals like rice get paired with protein in pulses.
For instance, puttu gets paired with green gram or chick pea and dosa gets paired with sambhar.

Gulab Jamun {recipe no 1} using milk powder: An indian sweet fit for the kings | Kukskitchen

SNC#2- North Team challenge- Gulab Jamun

Divya Pramil of You too can cook Indian Food is the brain behind SNC challenge - recipe exchange where two teams challenge each other with their authentic recipes. The teams get a month’s time to prepare the recipe and post on their spaces. This is the 2nd event of the series and this November months challenge was posted by Pallavi (Northern team) and Yasodha ( South team)

A bit about Gulab Jamun 

The history says that Gulab jamun originates from an Arabic dessert called Luqmat Al-Qadi and became popular during the Mughal era.

In Nepal it is widely known as Lalmohan,The Persian word Gulab (गुलाब) means rose, as rosewater syrup is often used, although saffron syrup and honey are also common.

Jamun may refer to the jambul fruit, which is usually of a similar size to pieces of the dessert. There are various claims regarding the originator of the dish, with some saying a Sikh chef named Sajjan Dhillon first prepared it as a delicacy for the king of Jalalabad. The dessert also became popular throughout the Ottoman Empire.

Spicy Egg biriyani | Mutta biriyani | Malabar style | Kukskitchen

Source: Adapted from 'The Epicure Cookbook' by Ms. Ummi Abdulla

Serves: 4 adults

How to make the perfect crispy dosa ( rice & lentil pancake) | step-by-step visual guide | Kukskitchen

Dosa is a south indian staple breakfast. With its umpteen number of variations, it always shines in the breakfast table. The variations include plain dosa, masala dosa, ghee roast, rocket dosa and some of the uk favourites like kids dosa, egg dosa, chicken dosa, beef dosa, fish dosa and many many many more.






Plain dosa itself can be made thin and crispy or thick and melty soft. During our most recent annul trip to India our extended family trip was to Gavi of ordinary movie-fame. En-route Gavi, we stayed in Thekkady resort where they made the softest meltiest perfect katti dosa of all times. Me and my sis-in-law R persuaded the chef to give out his secret recipe for it, but he didn't say anything that me and R didn't know. We were sure he was holding some top-secret information from us.

A step-by-step visual guide about how to clean mussels | Kukskitchen

Kallumekka is a household favourite. It is my hubbie's one of top-liked-foods. The mussels I get in UK donot taste anyway close to the kerala-born ones, but I do try to make them as yummy as possible. Today I intend to give a step-by-step visual guide to preparing them.


Here u go!

How to prepare mussels

I frequently buy frozen mussels as they store better. Again, I don't then have to click open the hard shell.

What u need

Frozen mussels

Hot water from kettle

Kitchen scissors

A bit about its anatomy!

Step 1

Slip ur frozen mussels in to a pot with hot boiled water from a kettle. Leave them for 5-10 minutes.

Step 2

Pick up mussels one by one and start cleaning them.

Step 3

Aim of this step is to remove the byssal threads. On one side of the mussel it opens up like a book. Look there to find a mustache- like part which is its byssal thread. Pull it with medium strength till it comes out.

Step 4

Aim of this step is to remove the intestines. At the joint of the 'book' on one end of the mussel are the intestines. They look a grey-black colour under the thin body of mussel. Use a pair of scissors or if u r brave enough use ur nails to flick it out.

Step 5

Give them a wash and ur mussels are ready to go in the pan.



Watch this space for yummy mussel fry!

Cheers

Sherin 

Appam | Rice and coconut pancakes | Vellayappam | Kukskitchen

അപ്പങ്ങള്‍ എമ്പാടും ഒറ്റയ്ക്ക് ചുട്ടമ്മായി, അമ്മായി ചുട്ടതു മരുമോളുക്കായ്‌  :)

Long gone are the days when you had to make a 'thari kurukku', have the best roasted rice flour and then wait and pray for the appam batter to rise. Not only is it easy and quicker to prepare, it is infallible and produces the softest yet crispy-frilled appams ever.

Appam, a popular South Indian delicacy, is a unique and versatile dish that tempts the taste buds with its soft, fluffy texture and slightly tangy flavor. Made from fermented rice batter, coconut milk, and a touch of yeast, appam is cooked in a special curved pan called an appachatti. The pan's curvature creates a thin, lacy edge while maintaining a thick, spongy center. Appam pairs perfectly with a range of accompaniments, from coconut chutney and vegetable stew to spicy curries. Its lightness and delicate taste make it a delightful choice for breakfast, brunch, or even as a satisfying snack. Indulge in the irresistible charm of appam and embark on a gastronomic journey to South India's culinary wonders.

From this recipe / batter I usually get 12-15 appams.