Expériences Culinaires

﷽ Macarona Bechamel Macarona Bechamel -My Version Macarona Bechamel is a much-loved classic, and this is my version , gently tweaked to suit my family’s taste. I like adjusting the spices and flavours to make it richer, more comforting, and kid-friendly—This is one dish I make often during Ramadan because it’s filling, loved by everyone, and works beautifully for iftar or suhoor. It’s hearty, filling, and always a hit at our table. Bonus: you can prepare and assemble it a day ahead, making it perfect for busy days and tired evenings Ingredients Pasta 250 g pasta, cooked as per package instructions (Drain and keep aside) Meat Sauce 200 g minced beef Olive oil 2 garlic cloves, crushed 1 onion, finely chopped 2–3 tomatoes, pureed 1 tsp jaggery 1 tsp vinegar Salt, to taste Spices (adjust to taste): 2 tsp paprika powder/ Chilli powder 1 tsp pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp oregano ½ tsp rosemary ¾ tsp cumin 1 tsp marjoram ¼ tspn turmeric ( optional) ½ tspn fennel...

﷽  Kerala-Style Raw Mango Pickle  (കടു മാങ്ങ അച്ചാർ) A bold, tangy, and spicy traditional Kerala pickle made with raw mangoes, coconut oil, and aromatic spices. This instant-style pickle pairs beautifully with rice, curd, rotis kanji, or even dosa and idli. Ingredients 3–4 raw mangoes (peeled optional, deseeded & cubed) Salt, as needed 1 tbsp coconut oil or sesame oil 1 tsp mustard seeds ½ tsp fenugreek seeds Few curry leaves 2–3 green chillies, finely chopped 2–3 tbsp garlic, finely chopped 2–3 tbsp ginger, finely chopped Spices 1 tsp turmeric powder 2–3 tbsp chilli powder (adjust to taste) 1 tsp mustard–fenugreek powder ¾ tsp hing (asafoetida) ¼–⅓ cup natural white vinegar ½–¾ cup hot water 1–2 tbsp jaggery (optional, for balance) Method Peel the mangoes (optional), remove the pit, and cut into small cubes. Add 2–3 tsp salt, mix well, cover, and rest for 30–90 minutes. Heat oil in a pan. Add mustard seeds and fenugreek seeds. Once they splutter, add curry leaves, green c...

﷽ Soft, traditional Kerala-style steamed rice cakes with mung bean filling Ingredients Filling 1 cup mung beans (soaked 1–2 hours) Salt & a pinch of turmeric Water (just enough to cook) 1 tbsp ghee ½ cup grated coconut ½ tsp cardamom powder ¼–⅓ cup jaggery (to taste) Dough 1 cup rice flour (pathiri / idiyappam podi) 1 tbsp ghee A pinch of salt 1⅛–1¼ cups hot boiling water Method Pressure cook soaked mung beans with salt, turmeric, and minimal water for 10–15 minutes. Beans should be soft and dry. Heat ghee, sauté coconut for 2–3 minutes. Add cardamom, cooked mung beans, and jaggery. Cook until jaggery melts and mixture is dry. Set aside. Mix rice flour, ghee, and salt. Add hot water gradually and knead into a very soft dough. Cover and rest until cool. Take small dough portions, fill with mung bean mixture, seal, and shape. Steam on a greased tray for 15 minutes. Serve warm. Tips Keep dough covered to prevent drying. Filling must be moisture-free for easy shaping. Lightly grease ha...

﷽ How I Make Saffron Rice at Home A fragrant, colourful rice dish infused with saffron and gentle spices—perfect with grilled chicken, salad, and raita. Ingredients 2 cups basmati rice (washed & soaked 10 minutes – optional) 2 carrots, grated Nuts & raisins (as preferred) Ghee Oil or olive oil 2 garlic pods, crushed 1 onion, thinly sliced Frozen green peas (optional) 3½–3¾ cups chicken stock or hot water Salt to taste 1 tsp pepper 1–2 tsp garam masala ½ tsp turmeric 1 chicken stock cube (can skip if using chicken stock) Juice of ½ lime Saffron soaked in rose water or orange blossom water Pomegranate seeds Finely chopped parsley Method Heat ghee in a pan. Add grated carrots and sauté for a few minutes.Add nuts and raisins, fry until golden, then remove and keep aside. In the same pan, add oil and a little more ghee.Add crushed garlic and sliced onion; cook until the onion is soft and caramelised. Add frozen green peas (if using) and sauté for a couple of minutes. Add drained ric...

﷽ Porichunda (പൊരിച്ചുണ്ട)|Malabar Fried Rice Balls A classic Malabar snack—crispy outside, soft inside—perfect with a hot cup of tea, whether in the early morning or evening. Ingredients 1 cup water ½ cup rice flour (pathiri podi) ½ cup semolina( Rava) Salt, to taste 1–2 tbsp sugar (optional, for mild sweetness) ½ tsp each: black seeds, cumin seeds, fennel seeds Oil, for deep frying Method Boil the water : In a pot, bring water to a boil. Add salt and sugar; mix well. Add dry ingredients : Stir in the semolina and rice flour. Mix gently until the water is absorbed. Steam-cook : Reduce the heat, cover, and cook for 2 minutes. Turn off the flame and keep covered for 20 minutes. Knead the dough : While still hot, knead into a smooth dough (use a machine if preferred). Cover and let it cool completely. Shape the balls : Divide the dough into small lime-sized portions and roll into smooth balls. Make holes : Using a skewer, pierce each ball through the center so the skewer comes out the ot...

﷽ 🫓 Poricha Pathiri (Fried Rice Bread) with 🍛 Green Peas Curry A traditional Malabar favorite — crispy, golden fried rice bread served with a mild, coconut-based green peas curry . Comforting, flavorful, and perfect for breakfast, dinner, or special occasions. 🫓 Poricha Pathiri (Fried Rice Bread) Ingredients 2 cups water 1 cup rice flour (pathiri podi) 1 cup semolina (coarse) Salt – as needed 1–1½ tbsp sugar (optional, for a touch of sweetness) 1 tsp black seeds (nigella / kalonji) ½ tsp each of cumin & fennel seeds (for flavor) Oil – for deep frying Method Boil Water In a wide pot, bring 2 cups of water to a boil. Add salt and sugar, then stir well. Add Flours Add rice flour and semolina to the boiling water. Mix quickly until combined. Cover and cook on low heat for 2 minutes, then turn off the heat. Steam Rest Keep the mixture covered for 15–20 minutes to allow it to absorb moisture and soften. Knead the Dough Add black seeds, cumin, and fennel. Knead the dough while s...

﷽  Paneer tikka masala Paneer Tikka Masala is a cozy, flavorful curry made with soft paneer pieces cooked in a creamy tomato-based sauce. The paneer is first marinated with yogurt and spices, then grilled or pan-fried until golden, giving it a lovely smoky taste. It’s the perfect dish for a weekend meal or a special dinner — rich, comforting, and full of Indian flavors. Enjoy it hot with naan, chapathi, or even a bowl of ghee rice. 🧀 Ingredients For Paneer Tikka 200 g paneer, cubed 1 tbsp labneh or hung curd Salt to taste 1–2 tsp tikka seasoning 1 tsp rice flour (for crispness) 1 tbsp tomato paste (optional, for color and tang) 1 small onion, roughly chopped ½ capsicum (bell pepper), roughly chopped 1 tsp oil For the Curry Base 1 onion, roughly chopped 1-inch piece of ginger 3–4 garlic cloves 2–3 tomatoes, chopped 1 tsp vinegar 1 tbsp jaggery (or sugar) Few cashews (about 8–10) A little water To Finish 1 tbsp ghee (or butter) 1 tsp tikka seasoning 1 tbsp tomato paste Fresh cream ...