Thalassery Egg Biryani is a comforting Kerala Malabar classic where jeerakasala rice and spiced egg masala are layered with fried onions, cashews, and raisins, then gently dum-cooked to perfection. A lighter twist on the traditional chicken biryani, yet carrying all the same flavors.
This Kerala-style cabbage stir fry, known as thoran, is cooked with fresh coconut, curry leaves, and mustard seeds. A simple yet authentic side dish, it shines both in everyday meals and as part of a festive Onam sadya.
Cool, tangy, and fragrant with coconut oil, this Cucumber Kichadi (Vellarikka Kichadi) is one of the most refreshing dishes in the Onam Sadya spread. Growing up in Dubai, my teenage years were filled with Kerala food memories, and this yogurt-based curry was always a favorite — a dish that balances spice with soothing freshness on a festive banana leaf.
These Kesar Paneer Modaks are rich, creamy, and infused with saffron and brown sugar for a caramel twist. Made with paneer, milk powder, and milk, this no-khoya recipe is quick, easy, and perfect as prasad during Ganesh Chaturthi or as a soulful Indian dessert.
A traditional Vinayagar Chaturthi recipe, this sweet black urad dal kozhukattai (karuppu ulundhu inippu modakam) is made with a wholesome filling of urad dal, coconut, and jaggery, encased in a soft rice flour shell and steamed to perfection. Nutritious, festive, and rooted in Tamil tradition.
Inspired by temple prasadam, this Eggless Panchamirtham Rava Cake is moist, low in sugar, and filled with the nostalgic flavors of banana, honey, jaggery, and ghee. A soulful fusion of tradition and modern baking, perfect for tea-time or festive offerings.
Recreate the flavors of authentic Bengaluru military hotel Mushroom Donne Biryani at home! This one-pot biryani is cooked with seeraga samba rice, fresh green masala of mint and coriander, and a kasuri methi twist for extra aroma. Traditionally served in leaf cups (donne), this Karnataka special is rustic, spicy, and deeply comforting.
Foxtail Millet Upma Kozhukattai, also called Upma Kudumulu, is a healthy South Indian steamed dumpling made with millet upma, perfect for breakfast, tiffin, or prasadam.
Thengai Poorna Kozhukattai is a traditional South Indian festive sweet made with fresh rice flour dough and a coconut-jaggery filling. A classic prasadam for Ganesh Chaturthi, these melt-in-the-mouth dumplings are both devotional and delicious, carrying the warmth of family tradition.
Soft rice flour shells filled with sweet and nutty chana dal jaggery pooranam – this kozhukattai is my mom’s festive favorite and a must for Vinayaka Chaturthi.
Avakaya Pickle Fried Rice is a spicy, tangy Andhra twist to classic fried rice. Made with mango pickle and veggies, this quick stir-fry is bold, comforting, and irresistibly delicious.
Crisp, lightly spiced, and made with wholesome millet flour, this millet thattai — also known as pappu billalu, millet chekkalu, and nipattu — is a festive South Indian snack perfect for Krishna Jayanthi or tea-time munching.
