Wanderberry Tales

It is strange how certain food items which did not feature in your favorite list until a few years back, crawl in to the list to remain there. Aval is one such item that made it to the list. I keep wondering why I never attempted making aval vilayichathu earlier! As the name suggests, this dish has its origin in Kerala. It is simple to make, tastes good and above all can be stored for atleast two weeks. It is sweet, leaves behind a happy tummy and all you need is a banana or two to accompany it. Absolutely perfect for the tiffin boxes - kids and adults will enjoy alike. Ingredients Brown Aval/Poha/Rice flakes – 250 gms Jaggery – 250 gms Coconut – 2 cups grated Water – 1 cup Cardamom powder – ½ tsp Dry ginger powder – ¼ tsp Channa Dal – 4 tbsp Black sesame seeds – 2 tsp Cashewnuts – 2 to 3 tbsp Ghee – 2 tbsp Method Boil water along with jaggery cubes and let it dissolve completely. Strain to remove impurities. Heat ghee in a deep bottomed pan. Fry the cashe

Biriyani was a routine feast for weddings and other functions in my part of Kerala until some time back. That gave way to Fried Rice, Chicken Curry and cutlets eventually and now it has finally settled on Rice and host of non vegetarian and vegetarian items to feast on. Beef Roast or Chicken Roast is a prominent item on the plate without which it feels incomplete. I have a strong penchant for roasted chicken, mutton and beef prepared the Malayalee way as I call it. The roasted masala releases a strong aroma coupled with beautifully caramelised onions and the slightly charred meat makes it a heavenly combo with flatbread and even rice. The key to getting this dish right is the proper roasting of the masala as you stir along to prevent it from burning at the bottom. I have tried chicken roast several times and I have not exactly got it the way I would love to have it. Then this mutton roast came along! I usually prefer mutton with gravy but for a change decided to give it a dry