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Omelette Kerala
2 eggs beaten, 1 medium red onion (very finely chopped), 1 green chilli (also very finely chopped), 1 piece of fresh ginger about the size of your thumb nail (peeled and pounded to a pulp), 1 dessertspoon fresh coriander leaves, salt. Sauté the onion, ginger and chilli in some cooking oil. In Kerala this would Continue reading
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Gobi Manchurian
A tasty variation on cauliflower Continue reading
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Gluten free scones
1 cup chestnut flour1/2 buckwheat flour1/2 chick pea flour4 oz buttergrated cheese and herbsmilk (cow, soya) about 1/2 to 1 cup1 tsp baking powder (gluten free)saltMix the flours and baking powder with the butter until it forms crumbs. Add the milk to make a wet dough. Spoon the dough onto a baking tray or mould Continue reading
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Banana Fritters (Unnakka)
Many Keralan deserts are based on bananas and include coconut, both of which are fresh tasty and plentiful. Try and use fresh coconut and grate it yourself. Desiccated coconut might work if you soaked it in coconut milk to give it moisture. Steam some ripe bananas in their skins, peel and mash to a pulp. Continue reading
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Prawn dumplings (Undaputta)
The dough for these dumplings is made from rice flour and water. It needs to be fairly stiff. To make the filling, sauté some prawns with onion, garlic, ginger and freshly ground coconut. Add a little chilli powder and a pinch of turmeric. Allow the filling to cool. Break off pieces of dough of a Continue reading
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Shakshuka
Great breakfast dish Continue reading
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Parsnip and Maple Syrup Cake
175g butter250g light brown sugar100ml maple syrup3 eggs250g self-rising flour2 tsp baking powder1 tsp mixed spice250g grated parsnips1 apple grated50g chopped pecansIcing250g mascarpone cheese4 – 5 tbsp icing sugar2 tbsp maple syrupPreheat oven to 180C. Grease two 2 x 20cm sandwich tines and line bases with parchment. Melt butter, sugar and maple syrup in a Continue reading
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