Wanderberry Tales

Prawns always reminds me of my sister - Soumya  -  a hard core non veg food fan, who is convinced that prawns cannot be categorized as non vegetarian food. She says - look at the size of it - how can that be non vegetarian? That is what she grew up saying and doesn't care much about prawns to date. Although I love prawns, I have not tried many recipes with it. I was craving for prawns and that is when I remembered the curry my colleague used to often bring to office. Hailing from Trissur in Kerala, he often brought to office the traditional delicacies from the region.And yes, all of us have gobbled on it.I soon had the recipe in my hands, thanks to his wife who managed to write it down despite having a four month old baby and a lovely four year old to look after.   Sharing the Chemmeen curry recipe which my husband and his colleagues loved. Ingredients Prawns - 1/2 kg Coconut - 1 grated Raw Mango - 2 cut into long pieces Ginger - 2 tsp finely chopped Green

It all started for Christmas in 2012 when a colleague gave me a cake recipe. The very same day I purchased all the ingredients and made my very first cake. I did not have an oven and resorted to baking the cake in a cooker. ( you need to be careful, you don't use water and gasket and the cooker gets mighty hot). Since then, I have tried a lot of cakes in the cooker. It did turn out tasty but often a little too hard with the bottom and the edges burnt, I have also tried the traditional method of baking where the cake tray is inserted into a vessel with hot sand generally kept over the traditional chullah. The vessel is then covered with a lid with burning coal on top as well so that the cake gets evenly baked. I was too scared to handle that and it was my mother who was a master in that and me just a by stander. It was only post marriage in 2014 that I learnt to use an oven to bake cakes. I had no idea about the right temperature nor the timings .After a few burnt and also

Appam has been my all time favorite. It's appam for Birthday, Christmas, Easter, Anniversary and any occasion you think of. Appam, according to me goes best with stew and hence set out to explore the best and easiest way to make stew. I have come across various recipes for fish molly but I found my mothers recipe the easiest and the best . I tried out this recipe on my husband - the guinea pig of all my experiments. He seemed to pretty much like it and not to lie - I loved it too. So without much delay I decided to put it up here. This post is for my dearest Mamma from whom I learnt the tricks and trades of cooking. Let me not forget to thank my hubby who willingly tastes all that I cook. Ingredients For Marination King Fish - 1 kg sliced ( Any fish of your choice but I personally feel it tastes the best with King Fish) Pepper powder - 1 teaspoon Salt as per taste For Curry Onion - 3 medium sized thickly sliced lengthwise Ginger - 2 tsp finely cho

Did I not tel you that every dish has a story to tell.  This one connects my mother and my husband:) It's my mothers quick recipe that she packs when either me or my sister travel. She happened to cook this once, when my husband was home. He just loved it  and could not believe it was so simple to make.  He named the dish " Onion Chicken" and I retained the name in this blog. Time and again he has asked me to replicate the recipe and I have failed time and again. He " claims" - Ria your dish is good but definitely not like your mother's. Well, today I had my mother send me the recipe and tried it out in my kitchen. Yet I could not match her dish. After all your mothers recipe is always special. Nevertheless we loved the chicken and had a hearty meal. This is a very easy recipe ideal for working women who want to put together something for dinner after a long day at work. So, here goes -  Ingredients Chicken - 800 gms Onion - 3 big -

My inspiration for blogging is a college friend of mine - Anupa. We first started blogging when we were done with our MBA and were awaiting campus placements. A while after we got job, Anupa moved to USA and restarted blogging. Well, this time it was all about cooking and I was quite impressed with her work. I guess I took the inspiration from her again and started posting recipes here. Few days back, I was just going through her blog - palaharam.blogspot.in and I came across this recipe of lettuce wraps. I had quite a bit of lettuce in the fridge and the pictures of the wraps Anupa put in looked lovely. Well, I decided to have my own take of the recipe. Let us take a look at what goes into the recipe - Ingredients Fresh Lettuce - cleaned and dried Chicken - 1/4 kg diced into small pieces Onion - 1 big diced Ginger - 1 teaspoon minced Garlic - 1 teaspoon minced Soya sauce Tomato sauce Roasted Peanuts - 3 tablespoons Spring Onion - 1/4 cup Chopped Coria

I wanted my first ever recipe on this blog to be really special. I spent almost two weeks wondering what it could possibly be. I came up with a big zero and that is when I made this fish thoran. It was a quick decision. I had few slices of fish left in the refrigerator and definitely did not want to fry it. That is when I remembered a dish my mother used to make. Without a minutes delay I messaged her and the next minute I had my recipe and in the next 45 minutes my dish was ready :) So I guess no dish can be more perfect than this to start off. A recipe from my mothers kitchen and  a dish my husband devoured. Thoran is a Keralite dish that is generally eaten with steamed rice and usually made from vegetables. Here is my attempt at creating a seafood version of the traditional thoran which is medium spicy and trust me quite crunchy too. Ingredients Fish  - 3 whole medium sized Mackerel( Use the fish of your choice - but I found Mackerel to be really tasty when steamed) On