Kerala Style Pork Ullarthiyathu / Pork Fry

    Pork ullarthiyathu is always special because it’s cooked mostly in special occasions like Christmas, Easter, Parish feast, Parties and so on… Pork is not an often dish in my kitchen, when our parents came I cooked for them and we tried it. It was quiet good and we loved the dish. Another specialty is, here pork is available with full meat and very very less fat parts & that’s what keeping us close to pork dishes. We only like the roasted pork recipes, nothing else. Combinations are also an unavoidable part when we talk about ullarthu (fry recipes), for me hot matta rice, moru curry are the must to go with ullarthu.
    Once I prepared pork curry for my friend & what I did was, I fried the pork and then prepared into curry, that kept the pork pieces very firm and taste was great. Now pork is kind of okay for us, we started enjoying it, once in a while. Try my recipe and send me your feedback. Read more

Homemade Cranberry Jam

    Cranberry jam always pops a question “Is cranberry sauce and jam the same?” Cranberry jam or either sauce, both are determined by their texture or firmness. For both jam and sauce the ingredients are the same, the only difference is in their texture, depends on how long you cook them. Cranberries are high in pectin & as long as you cook, more and more the pectins are released and makes the texture firm. Taste wise the sauce will be less sweet and can be flavored spicy, & of course the jam is sweet as always.
    I cooked very well and then made into fine jam, if you feel little gooey after blending just cook again & as it comes to room temperature it will be firm. Cranberries are very soury, so most probably I will use it as some dips by modifying, than using as the jam. It’s all upto everyone’s taste. It can be used in sandwiches or non-veg dishes or chuttneys……. Store for long in dry sanitized jars. Read more

Kerala Special Vellayappam/Paalappam Recipe

    Vellayappam / Paalappam / Appam is one of the most famous and favorite breakfast item of Kerala. It’s been long I was working hard to get the appam batter fermented & finally it got successful. The rice you take, the weather all matters the fermentation. I switched to basmati rice/idli rice for vellayappam. Binson’s favorite food, which took this long for me to success. You can make this vellayappam in different ways using yeast, toddy… Yeast is the only option for me and for all who are living out of India.
    My appam was sooo sooo soft and tasty. It was so heavenly when I placed it in my mouth, literally melts. Vellayappams never took a place in my menu yet, but now am pretty confident to add them to my party menu. Appams have wide range of combinations to go with, like egg roast or curry, stew (veg or non), chicken curry and so on….
    Try my recipe and let me know how it worked!!! Read more