Summer is here, and so are the tender coconuts. Keep yourself cool with this Mystic Spice special recipe, tender coconut mousse. Ingredients: Tender coconut (milk) 250 grams Milk 1 liter Whipped cream 650 grams Sugar 350 grams Gelatine 70 grams Cornflour 50 grams Method: Boil milk and sugar together in a pan. Add cornflour...
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...