What makes pickles from the Vasudhara kitchen stand out? For one, we don’t use any artificial preservatives. And all our ingredients are fresh from our organic herbal garden. Here is the recipe for our bitter gourd pickle made only with natural ingredients. Preparation: 30 minutes Colour: Yellowish red Serves: 1 portion Ingredients: Bitter...
Meen Molee
Meen Moilee is a light fish curry flavoured with coconut milk and spices, and goes wonderfully with a plate of fresh, steamed rice. A go-to dish on rainy days, we bring to you our chef’s recipe from Mystic Spice. Preparation: 30 minutes Serves: 1 portion Ingredients: Sear fish 400 grams Ginger 50 grams Garlic...
Kozhi Idichu Thalichathu
Kozhi Idichu Thalichathu or Shredded Chicken Stir-Fry is a chicken dish flavoured beautifully with chettinad spices. A hot-favourite among our guests, it tastes best with biryani and/or parottas. Here’s the recipe from our Mystic Spice archives. Preparation: 30 minutes Serves: 1 portion Ingredients: Coconut Oil 50 ml Chicken (boneless) 200 grams Ginger garlic paste...
Cheera Payar Thoran
(Red spinach sautéed with coconut and spices) What better way to eat vegetables than to eat them fresh from the garden? We bring to you a scrumptious dish, power packed with proteins from our very own organic garden. Cheera Payar Thoran is a well-known side dish in our part of the world. Light, crispy...
Pacha Kurumulagu Erachi Roast
In Kerala, pepper is grown across acres of plantations. The “king of spices” is so precious that in the olden days, people paid off their debts in peppercorns! Here’s the recipe for the delectable pacha kurumulagu erachi roast or mutton roasted with green peppercorn: Ingredients Mutton 500 grams Pacha Kurumulagu or green peppercorn 250 grams...
Chemmeen Ularthiyathu
In this issue, we bring to you a kallu shop favourite. Chemmeen Ularthiyathu, or prawns sautéed in traditional Kerala style, tastes best with a tall, cold glass of toddy. The perfect blend of spicy and sour, prawns ularthiyathu is very simple to make. Here is the recipe straight from the chef’s notebook at Mystic...