ALDER-PLANK GRILLED SALMON

Salmon grilled on Alder or Cedar planks has a delicious smoky flavour. Just season the fish slices with any choice of ingredients you like. This is a great way to enjoy the flavourful grilled fish. Remember to soak the plank in water for at least 2 hours before using it. Using planks is safer for outdoor grilling. Make sure you keep a spray water bottle ready in case the plank catches fire.

MAMBAZHA PULISSERY / RIPE MANGO CURRY KERALA STYLE / SADHYA RECIPE

Mambazha Pulissery is one of the Traditional curries of Kerala prepared for Sadhya (festive recipes). It is sweet, sour and spicy in flavour with coconut based gravy with the addition of yogurt and green chillies.This curry is usually paired with idiyappam but it goes well with plain rice, neer dosas and appams also. Pulissery and Moru Kootan have the similar gravy base.

Ingredients:
Mangoes

MANGO RASAYANA / AAMBYAACHI SHIKARAN

This is a traditional recipe of aamras from Karnataka and Maharashtra. In Karnataka it is known as Rasayana while the Mumbaikars call it Aambyaachi Shikaran. It is basically mango pulp with some jaggery or sugar, milk or coconut milk and cardamom powder for flavoring. My personal preference is coconut milk any day. Shikaran or rasayana can be relished all by itself or eaten with neer dosa or

CHEESY ONION DROP BISCUITS

These savoury biscuits with cheese and onion flavour are perfect with a bowl of hot soup. They taste better when they are freshly baked. I prefer making a small quantity to finish on the same day.




Ingredients:
Diced onion .... 1/4 cup
All purpose flour .. 3/4 cup
Baking powder ..... 1/8 tsp
Baking soda ........ 1/8 tsp
Salt ...................... 1/8 tsp
Butter.......... 1 tbsp
Grated