Wattalappam - Sri Lankan coconut custard

Earlier this year, I had the wonderful opportunity to spend two weeks in the lush and beautiful landscapes of Sri Lanka with two of my dearest friends. We immersed ourselves in the local culture, explored the stunning scenery, and made it our mission to sample as many traditional dishes as possible. Along the way, I purchased several unique ingredients that I have yet to find in Melbourne. One of these was palmyrah jaggery, an unrefined sweetener made from the sap of the palmyrah palm tree. This ingredient is commonly used in the beloved Sri Lankan dessert Wattalappam, where it replaces refined sugar and gives the dish its distinctive rich caramel flavor.

Despite its rich flavour and impressive appearance, Wattalappam is remarkably simple to make. It's an approachable recipe for beginners, which only adds to its appeal. For my version, I followed Dini Kodippili's recipe to a tee.

South Indian Style Crispy Pan Fried Potatoes

What qualifies as a good food item? It must be nutritious, fresh, enjoyable, and for most of us, it is also part of a great memory. I remember having conversations that start with "remember the delicious curry or dish you make.....?" The way a curry makes you feel and how much you enjoy it definitely depends on the memories you associate with it. This is the reason every time I go back to my home town, I go back to eat some of the things that I remember from my youth. Not because I cannot make it here, but to re-live those memories and try to capture the enjoyment again. I used to do this a lot when my mother was alive - it was always, "amma, can you please make xxx for me, again?"  

I am glad that in the hectic lifestyle that I have in Melbourne with my full time job and prescribed limited holidays, I still managed to create some memories for my children. I was pleasantly surprised when my daughter texted me for the recipe of the fried potatoes with the spices.  I thought I might as well go the whole way and put it in my blog because one day when I am not here, she can still refer back to it! Perhaps my son would want to make it too - which will be an added bonus!  

So here it is, the quick and easy way to make it and it takes less than 10 minutes from prep to service!

Sykalaki Glyko - Baby figs in syrup

 Last year, my fig harvest was almost entirely made up of ripe fruit. The tree had grown very tall, making it impossible to keep the birds away. After the season ended, I pruned it with the help of my gardener. This year, the harvest was more moderate. However, I ended up with a large number of figs that appeared at the beginning of autumn, just as the evenings started to cool. Figs simply don’t ripen in colder weather, and unlike some fruits, they cannot be picked early and left to mature. I felt sad at the thought of wasting so many beautiful young figs, and I remembered tasting figs preserved in syrup at a nearby vineyard many years ago.

I began researching recipes and discovered a lovely Greek one called Sykalaki Glyko, which I believe means “candied figs in a spoon.” It is traditionally offered as a welcoming sweet in Greek homes, served in a crystal dish alongside Greek coffee and a glass of water. I loved the story behind it and realised I could use a good portion of my figs, so I decided to give it a try.

Picking the figs without getting the sticky latex on my skin was quite a challenge, but I managed to gather nearly a kilo of beautiful green fruit. I discarded the very small ones and kept the medium-sized figs—those that would fit comfortably in a tablespoon.

Serve candied figs with icecream or in a cheeseboard. They are delicious on their own too!

Roasted Pumpkin Salad with Hommus

 On one of our long weekend drives, we stopped for brunch in a small town called Alexandra. At a local café, we shared a warm roasted pumpkin salad that turned out to be much more than it first appeared. Beneath the pumpkin was a generous mix of lentils and quinoa, all tossed in a sweet, tangy dressing. Hidden underneath was a layer of hummus that beautifully tied the flavours together, creating a comforting and satisfying dish.

Inspired by how simple yet delicious it was, I decided to recreate it at home. I made it for four of us to enjoy alongside roasted meat for dinner, though it’s hearty enough to stand on its own as a filling lunch. Our friends loved it, and it’s definitely a recipe I’ll be making again.

Beetroot and Goats Cheese Stacks

An elegant, vibrant salad that celebrates the season with a burst of color and flavor. Effortlessly prepared yet indulgently satisfying, it combines earthy undertones with fresh, crisp textures and a harmonious balance of sweet and savory notes. Perfect for elevating any occasion into a culinary experience.

Snowpeas and Green Peas Salad

 Christmas, a time for creative foods, friends and family! This year we speant our Christmas day with my daughter's in-laws. It was a barbeque lunch and I was tasked with salads for the family. I had to prep the salads and take them over in containers and assemble them just before lunch. So I hunted for salads that could be put together quick, looked spectacular and tasted fantastic. Have a look at this salad - doesn't it say festive in bold letters?

Rice and Quinoa Salad

 There can never be enough salads when you are entertaining for Christmas. Here in Australia we have hot Decembers - and hence the need for cool and cold salads. Recently we met at a friend's house for a pre - Christmas get together and everyone brought something to share. I was tasked with getting a rice salad to share and I researched to get a perfect one.

I found a salad on line and added my own twist to it. Having recently returned from Turkey, I had with me a couple of bottles of precious Nar eksisi - or pomegranate molasses. Pomegranate Molasses is dark burgundy in colour and is sour with a slight hint of sweetness. It is the equivalent of tamarind in my South Indian cooking. 

It pairs well with roasts and makes a great salad dressing. You dont need to add too much of it, a tablespoon of it gives life to the flavours on your plate.

Fish Cutlet

You might know them as fish cakes, patties, or rissoles—but back home, we call them fish cutlets. And once you’re used to a name, it’s hard to change! Whatever you call them, these little bites are bursting with bold flavours and a satisfying crunch.

I hadn’t made them in ages. Then, the other day, when we visited my friend Anto, she served her homemade fish cutlets—and wow, they hit the spot. Inspired, I whipped up a batch over the weekend, and honestly, they’re easier than you think.

Biscoff Cheesecake

Christmas 2024 was the first one for my daughter and son in law after their wedding.  So it was a special one, and she wanted me to make a Biscoff Cheesecake for the ocassion. I looked at a bunch of recipes and pictures on the internet and this recipe by Nagi was the one I got attracted to.  It was supposedly easy, it looked absolutely marvellous and it was something I could make the previous day and put in the fridge.

So, even though I didn't know much about Biscoff biscuits and cheese cakes, I decided to make this. The last week before Christmas is always hectic in our home with last minute grocery shopping and getting ingredients sorted for the main items.

I had my list ready - and when I walked into the biscuit aisle and spotted Biscoff biscuits, I immediately picked them up with an extra pack for the "just in case" errors and didn't think much of it.

When I started on the cake that night, I realised immediately that I had made a mistake. Nagi says in her blog DO NOT use sandwich cookies that have cream in them, as the cake may not set - and this is exactly what I had. It was too late to go back to the shops and I kept my fingers and toes crossed for two days until the actual unmoulding on Christmas day.

Nan Khattai - Indian Shortbread

 A trip to Supreme Bakery in Kollam, my hometown, was always a much looked forward to treat. Amma got us delicious treats from there right through to the time her grand children came along. In my youth I remember amma cooking and baking a lot. But after appa's death, she didn't make so many treats at home - as it was just her at home a lot of the time. But when we came home for holidays, she got us all our favourites from the bakery.  This practice continued till the grand children came along.

One of the best things you can buy at Supreme is their nan khattai. Crumbly white biscuits shaped like a tiny bun with a few crushed nuts on top and smelling of cardamom with every bite. Delicious! Amma used to bake them at home in her round electric oven - slightly bigger than an air fryer but much smaller than what is commonly seen as a "regular" size oven in Australia.

So apparently, the nan khattais were brought to India by the Dutch in the 16th century - and then updated to suit Indian tastes.  It is essentially a shortbread made of plain flour, semolina and chickpea flour - some ghee and flavoured with cardamom. This recipe makes about 30 nan khattais.

Frouta Ke Yaourti - Greek Fruit Salad

 Onions, tomatoes and green chillies - such a varied team, right?  Each of these vegetables have their own individual flavours and strengths. Too much of one or the other and your dish can turn really bad. But in the right measure, they make the perfect base for so many curries. It depends on the chef and his skills to know when to add more and what to add less of. Similarly, working in a team, we have so many different skills and strengths. If the manager doesn't recognise your skill set, then you end up feeling frustrated and the project will probably fail.  But in the right measure and with the right team members, you can turn out a dream project and get the recognition that is due.  

But we are not here to talk about work - though it is good to have an analogy and today's fruit salad is just a mix of different fruits - all with their own special qualities, coming together to create a dream dessert with the help of yoghurt. 

The original recipe used lemon rind but I happened to have oranges, so I used the rind of an orange - it reminded me of the lovely orange tree lined streets of Athens.

This dessert is healthy and tasty - healthy as there is no sugar and it is mostly fruit and if, like me, you are avoiding the temptations of the holiday season, then, it is perfect as a summer dessert.

Pantzaro Salata - Roasted Beetroot Salad

Ever since I was diagnosed as having high blood pressure, I have become a close buddy of the beetroot.  According to Dr. Michael Mosely, the humble beetroot is good for the heart, it can help reduce blood pressure and keep the brain healthy.  As I started to consume more beetroot, I realised that this vegetable is also very tasty and it is so easy to consume on a daily basis.  So I try adding beetroot in different forms and ways into my diet and this is the Greek way. I first had a taste of the Pantzaro Salata in Athens - but a very no frills salad with what seemed like just a beautiful mix of yogurt and beetroot.

After arriving in Melbourne and researching on this salad, I came across the recipe for a sexier version in this site: https://www.foodbymaria.com/ 

This recipe is adapted from Maria's, and I added a little bit of something - and took away the garlic. The garlic was omitted for a guest who was allergic to them.

Lamb Shanks

 After a long hiatus of nearly 5 months, I am back again! During the 5 months I had been busy preparing for my daughter's wedding, a cruise, the actual wedding, a trip, visitors and finally back to me and my old phone taking pictures and my familiar lap top...writing up another recipe!  This recipe is dedicated to the wonderful lamb I had in New Zealand, my friends and family at the multi cultural wedding and all the rejoicing and reconnecting that happened in the last half year. It is also dedicated to the wedding and the welcoming of new members of the family and the joyous celebrations associated with it! To my friends and family who have been encouraging me to get back to blogging, this one is for you too.  I love you all.

To the butchers at Preston market and the Publique French Bakery, thank you for the produce and the best olive sour dough baguette!

Let's get down to the recipe - I wanted this to be a relaxing day so I actually put the lamb shanks on the stove and went to the local shopping centre to do my weekly shop and get a coffee before coming back to check on the meat. It was two and a half hours all up but the meat was tender and I didn't need a knife to cut it at all.

Ajvar - roasted capsicum and eggplant dip

 I got introduced to Ajvar a while ago by a Macedonian colleague. Her husband grew bell peppers at home and he would preserve them after harvesting them. The smoky peppers, the vibrant colour, the smooth and tangy after taste - these were all the things that made sure I got addicted to it. For several years I just bought a jar of Ajvar - it was so convenient.  But today I decided to try to make it - and as expected, it tastes so much better when it is home made!

The cherry on top was a Macedonian friend of my son's - I heard him saying to my son "Is your mum making Ajvar? I can smell it!" I must have done something right!

Onam 2023

 Another Onam marked off in my calendar! This one was special because we had a non traditional "Thums Up" drink with our meal. Kind of like Indian Cocacola - that the kids found in the Indian store in Melbourne.  

The day started off with setting up some floral arrangements inside the home - the all important Atha Poovu or flower carpet:

Normally this is actually done on the floor of the home - but I do not find the time to devote for elaborate floral decorations on the floor - not to mention the cleaning up after!

Venn Pongal - Savoury Rice with Dal

 It was the 80s and I was in a hostel along with about 500 students.  we were slogging to get through our examinations. And every other day, breakfast used to be Venn Pongal. I cannot begin to tell you how much I had come to hate this dish! Every semester break I would rush home and eat my mother's home cooked food - especially the breakfast items and complain to her about how bad this venn pongal was!

The cook in my hostel, bless her, was known as Narayana amma - no one knew her real name.  She was just Narayana's mother.  And Narayana who must have been in his early 20s used to help get grocery and generally help his mother in the kitchen, It was not Narayana amma's fault of course, but she negotiated the best deal for herself and making venn pongal was one of the simplest breakfast things.  She also didn't use ghee as it was too expensive, and cashew nuts were far and few. 

Fast forward 35 years - and I find myself thinking of Narayana amma, Narayana, the patti (grandmother) whose job it was to help grind the dal to make the vadas. I found this amazing recipe by chef Dinu on instagram and decided to wake up early, motivate myself to make a Kings Breakfast on this long weekend and get the recipe  out.  So here I am!!!!  I am extremely pleased with my decision and my belly is thanking me too - :-D

Aloo Tikki - Spicy Indian Potato Cake

 Every holiday in India we try to go on a journey by train.  This time too, it was no different. The journey was special because we have never travelled on the Shaan-E-Punjab (The Pride of Punjab). All the way from Amritsar to Delhi on the Indian Railways. It was a 5 hour journey on the seater car of the train. The scenery was quite different to what I was used to down in South India where it is greener and with lots of bodies of water.

The food was also different - and just to be safe we ordered just vegetarian food. So it was vegetable biriyani and Aloo Tikki. I was not very impressed with the food in the train - (only because we had enjoyed three days of amazing local food in Amritsar) - and I didn't give it much thought until we arrived in Delhi.

In Delhi, we stayed at my friend's house and her maid was the one who really got us hooked into Aloo Tikkis. These delightful crisp skinned potato cakes with bits of peas and cauliflower, dipped in a sweet, tangy and sour tamarind sauce and a bit of mint chutney were just too good to stop at one.

The best part was you could make them and use them like burger patties and watch a game of footy while pretending to be in Delhi. So this is what I did today - to relive my holidays!

Baked Potatoes with Cream

 My son's absolute favourite side dish served with lamb chops. He makes it himself and has honed it down to an art form.  Browned evenly with the potatoes cooked in cream that has cooked and turned into a butter like consistency - this dish is very easy to pig out on! Using only 4 ingredients, you really cannot go wrong.

Pineapple Pudding

 My friend Anto introduced me to this pudding.  It is a quick one to make and only 3 ingredients are used.

When you are invited to a Christmas party and have to take dessert, this is an easy one to make and share.  It is not too heavy and is refreshing.  Needless to say, it is also a crowd pleaser.

Prawns with Mango and Chilli Mayo

 In my early days in Australia, I used to wonder how people could eat prawns that were just passed through steam - unshelled and with the intestines intact.  In fact, when I asked my first ever manager in Australia how they ate the prawns without removing the intestines, he was not able to answer me. He had always eaten them like that, he said and he had not fallen sick.

I avoided having them for several years. Eventually, when I did work up the courage to eat one, I found them juicy and sweet.  This image of a prawn is of course totally opposite to what I grew up with. I now like them like this - and in Summer, most people enjoy prawns cold in a salad.  I hope you try this prawn and chilli mayo salad with ripe mango - the mango sets off the sweetness of the prawns.