Recipes
29 tested recipes from our Calicut kitchen - the everyday, the tea-time and the wedding table.
45 min · About 4 cups of chips
How to make Kerala banana chips (upperi) at home - raw Nendran plantain, coconut oil, and the salted-water trick that seasons them in the pan. Crisp every time.
View recipe →5 hr 10 min · About 20 mussels
Authentic Arikkadukka (Kallummakkaya Nirachathu) - mussels stuffed with a spiced rice-and-coconut paste, steamed in the shell, then marinated and fried. A north Malabar coastal delicacy.
View recipe →50 min · 10 cutlets
Authentic Kerala-style cutlets - spiced mashed potato (or with minced meat or fish) shaped into patties, crumb-coated and fried golden. A bakery-counter and tea-time favourite.
View recipe →55 min · About 25 rolls
Authentic Kuzhalappam - crisp, savoury rolled snacks of rice flour, coconut, cumin and shallots, deep-fried into tubes. A long-keeping Kerala tea-time and travel snack.
View recipe →50 min · 8 pieces
Authentic Meen Pathiri - rice flatbread stuffed with spiced fish masala, sealed, dipped in egg and shallow-fried. The seafood cousin of irachi pathiri, a Malabar coast favourite.
View recipe →2 hr 35 min · About 14 vadas
Authentic Parippu Vada - crisp Kerala lentil fritters of coarsely ground chana dal with shallots, curry leaves and green chilli, deep-fried. The classic chaya-kadi tea-time snack.
View recipe →50 min · 8 pieces
Authentic Irachi Pathiri - rice flatbread stuffed with spiced minced meat, sealed, dipped in egg and shallow-fried. A rich Mappila iftar and tea-time snack from north Kerala.
View recipe →25 min · 8 fritters
Authentic Pazham Pori - ripe Nendran banana slices in a lightly sweetened batter, deep-fried in coconut oil until crisp. Kerala's classic tea-time fritter, ready in 25 minutes.
View recipe →40 min · 12 fritters
Authentic Sukhiyan - sweet green-gram and jaggery balls coated in a flour batter and deep-fried. A classic Kerala iftar and tea-time snack, ready in about 40 minutes.
View recipe →1 hr · 12 pockets
A vegetarian take on the Malabar Kozhi Ada - a soft rice-flour pocket filled with spiced soya or vegetable mince, steamed and pan-finished. All the Malabar flavour, no meat.
View recipe →1 hr 15 min · 12 Kozhi Ada
Calicut-style Kozhi Ada at home: soft rice-flour dough, fennel-spiced chicken, steam + tawa finish. Full timings, freezing and reheating tips.
View recipe →45 min · About 25 cookies
Authentic Achappam - crisp, golden rose-shaped cookies made from a rice-flour, egg and coconut-milk batter using a rosette mould. A festive Kerala snack, popular at Christmas and Eid.
View recipe →40 min · 8 parcels
Authentic Ela Ada - soft rice-flour dough spread on a banana leaf, filled with sweet coconut and jaggery, folded and steamed. A classic Kerala tea-time sweet, naturally vegan.
View recipe →35 min · Serves 4–6
Authentic Mutta Mala - fine golden threads of egg yolk spun through sugar syrup. The delicate showpiece sweet of Mappila weddings, traditionally served with mutta surka.
View recipe →35 min · 2 stuffed bananas (8 slices)
Authentic Pazham Nirachathu - ripe Nendran banana stuffed with sweet coconut, cashew and raisin filling, dipped in batter and fried. The Malabar iftar snack, step by step.
View recipe →45 min · 1 cake (serves 6)
Authentic Tharippola (Thari Pola) - a soft Malabar semolina-and-egg cake cooked on the stovetop, no oven needed. Studded with cashews and raisins, it's one of the easiest iftar sweets.
View recipe →1 hr 10 min · 1 chatti (serves 6)
Authentic sweet Chatti Pathiri - thin crepes layered with coconut, egg, cashew and raisin filling, bound with cardamom egg-milk and baked. The celebrated Malabar iftar 'lasagne', step by step.
View recipe →1 hr 5 min · 1 cake (serves 8)
Authentic Kalathappam - a dense, dark Malabar cake of rice flour and jaggery studded with coconut, fried shallots and cumin, slow-cooked until set. A Ramadan and tea-time classic.
View recipe →5 hr · About 500 g (16 pieces)
How to make Kozhikodan Halwa at home - the glossy, chewy Calicut sweet made from wheat-starch, jaggery or sugar and coconut oil (not ghee). A patient stovetop recipe, the authentic way.
View recipe →45 min · Serves 6
Authentic Mutta Surka and Mutta Maala - a steamed egg-white cake served with spun egg-yolk threads in sugar syrup. The showpiece egg sweet of Mappila weddings, made from whole eggs.
View recipe →40 min · About 18 pieces
Authentic Neyyappam - small dark sweet dumplings of rice flour, jaggery and ripe banana, fragrant with cardamom and fried in ghee. A classic Kerala temple and festival sweet.
View recipe →50 min · 10 pieces
Authentic Unnakaya - steamed Nendran plantain shaped into a spindle, stuffed with sweet coconut, cashew and raisin filling, and fried in coconut oil. A classic Malabar iftar sweet.
View recipe →35 min · 8 pathiris
Authentic Ari Pathiri - the soft rice-flour flatbread of the Malabar Muslim table, made with just three ingredients. The everyday Kerala bread to serve with curry.
View recipe →2 hr · Serves 6
Authentic Aleesa (Alsa / Hareesa) - broken wheat and chicken cooked in coconut milk and pounded smooth, topped with fried shallots, nuts and ghee. A Malabar Ramadan dish.
View recipe →1 hr 10 min · Serves 4
Authentic Erachi Choru - Malabar 'meat rice' where rice is cooked directly in a spiced beef masala and broth in one pot. A simpler, hearty cousin of biryani from north Kerala.
View recipe →1 hr 10 min · Serves 4
Authentic Kozhi Pidi - soft roasted-rice-flour dumplings simmered in a rich coconut-milk chicken curry. A hearty Malabar one-pot loved at Ramadan, Christmas and as a comforting dinner.
View recipe →1 hr 20 min · Serves 4
Authentic Malabar (Thalassery) chicken biryani made with short-grain Jeerakasala rice, a fragrant masala and dum cooking. Milder and more aromatic than Hyderabadi - the north Kerala classic.
View recipe →25 min · Serves 4
Authentic Thari Kanji - a light, sweet hot semolina drink in milk and coconut milk, topped with ghee-fried shallots, cashews and raisins. The drink Malabar households break the Ramadan fast with.
View recipe →7 min · 2 cups
Authentic Sulaimani - Malabar black tea brewed without milk, spiced with cardamom and cloves and finished with lime. The traditional after-meal and iftar drink of Kerala, in 7 minutes.
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