Category Archives: Traditional and Festival recipes

Kerala Egg Stew

Kerala Egg Stew

I am a huge fan of Chris Saleem’s cooking. I try out his recipes every now and then. This is his version of the Kerala Egg Stew.

A stew is veggies cooked in any liquid. In South Indian cooking, vegetables, meat, fish etc. are cooked in coconut milk. This adds a very distinct flavor to the food. Normally these stews are eaten with starchy items such as rice, appams, idlis etc.


  •  Boiled Eggs: 4
  • Coconut Milk: 1 cup
  • Potatoes
  • Onion
  • Tomato
  • Carrots
  • Bell peppers
  • Baby Corn
  • Curry Leaves
  • Bay leaves
  • Green Chillies
  • Corriander
  • Salt and Pepper

How to stew the veggies:

  1. Boil the eggs and keep them aside.
  2. Boil baby corn and potatoes and cut them into dices.
  3. Dice all the bell peppers and de-seeded tomatoes.
  4. Slice the onions into fine pieces.
  5. In a pan, heat oil and add all the spices such as mustard seeds, curry leaves, green chillies and bay leaves. Saute for a minute.
  6. Add sliced onions and let them cook till pink.
  7. Add all the vegetables, let them fry for a minute or two and add some water and let them cook for 10 mins, covered.
  8. Once the potatoes, carrots, bell peppers are cooked, add salt and pepper to taste.
  9. Add some coconut milk and let the curry simmer on a low flame.
  10. Add half-sliced boiled eggs and let them stay in the stew for 10 mins. Once the entire curry is cooked, serve it hot with appams or rice.

Tip: Do not boil the curry after adding the coconut milk.



Filed under Traditional and Festival recipes

Gul Poli

Gul Poli

January is the celebration of new year. For Maharastrians the new year brings on a new festival – Makar Sankrant! This is a time to eat all nice and fresh vegetables, fruits and other heat-generating food items that we cannot have for the rest of the year.

One such traditional delicacy that we make on this day is – Gul Poli (Jaggery Pancakes).

Every year my mother used to make them for us when we were kids and she used to actually make so much that we could eat this one for days. I and my sister Shilpa, both loved sweets and gul poli was something that we could eat only once a year. After my marriage, this is the first time I tried gul poli at home for me and my husband and surprisingly it turned out amazingly well! Therefore sharing the recipe.


Jaggery                          2 cups

Besan                              2 tbsp

Sesame                          2 tbsp

Poppy seeds               2 tbsp

Grated coconut        2 tbsp

Steps to make the gul polis:

  1. Chop the jaggery in small pieces, place in a small vessel, and boil it in the pressure cooker.
  2. Roast the sesame seeds, poppy seeds, and grated coconut in a pan with 1 tsp of oil.
  3. Use some more oil and roast the besan (chickpea flour).
  4. Take the jaggery out of the cooker, and mix jaggery and all the other ingredients and keep it aside for some time.
  5. Let the jaggery mixture cool down.
  6. Knead some dough, take a rolling pin and make two small rounds. Knead a ball out of the jaggery mixture and place it in between the two small puris.
  7. Roll and create a small poli out of it. Cutout the sides to remove superfluous flour.
  8. Roast the polis on both sides on the pan.
  9. Serve hot with lots of ghee.

Tip 1:

Ghee is used in ample amounts so that out body heat is controlled with the excess of the jaggery intake.

Tip 2:

Roll the polis on rice flour…they move easily and you can create a nice round poli 🙂


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Filed under Traditional and Festival recipes