Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!Ingredients Ripe Tomatoes – 2 medium-large, chopped Pearl onion – 5 – 6, chopped Garlic – 6 – 7 cloves Green chilies – 2 – 3, slit Whole...
Author - Maya Akhil
We Keralites make different kinds of chammanthi using different veggies, dry fish, prawns etc. I could never imagine a chammanthi with chena(yam), brinjal etc but...
Iranian barbari is a type of Persian bread in Iran. They have a crusty finish while remaining soft inside and can be made in a variety of sizes. You can sprinkle some...
If you are in search for a spicy and tangy chutney, this fits the bill. This is my mom’s recipe. Her basic dry red chilly chammanthi, made using crushed, fried dry red...
We are back with yet another biriyani recipe….and trust me, the recipe is surely gonna find its way to your recipe collections, if you give it a try...
Vindaloo or vindalu (Konkani) is a dish originally from Goa, India. The term vindaloo derives from the Portugese dish “Carne de Vinha d’...
Today we have a Trissur style fish curry recipe to share with you all. The recipe was shared by one of my dear friends, Preetha Jayesh, who is an expert in cooking...
Pal payasam recipe Ingredients ( Makes about 6 – 8 servings) Unnakkalari / red rice / payasam rice – 1/2 cup, rinsed well Sugar – 3/4 – 1 cup or...
We had our Kerala association’s (KAW) onam celebration on 18th and I (Maya) had participated in a fashion show. These are the videos of the show and the slide...
Ingredients Uppumanga – 1-2 slices Grated Coconut – 1/2 – 3/4 cup Pearl onions – 2 – 3 Green chillies – 2 Curry leaves – 1...
Kerala Sadya Recipes
About Maya
Maya Akhil
Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!