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.

Orange and Fennel Salad

 Winters in Melbourne are cold, and I prefer to have a hot meal or soup. However, winter is also when ornges are fresh and juicy and the vegetable shop has fresh bulbs of fennel. I was making pork chops for dinner and figured that this would be a great salad to try as pork and fennel marry well.

So, here is the recipe:

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.

Kerala Black Pepper Beef Short Ribs

 

Melbourne's CBD features some amazing laneways that are famous for iconic artwork, cozy bars, tempting dessert lounges and an array of restaurants that feature food from all over the world. One of them is called the Daughter-in-Law and they call themselves the "unauthentic Australian Indian cuisine." When our friend visited from India, we decided to check this place out.  I was pleasantly surprised to see all the "ghenda phool" garlands - and it immediately reminded us of the time when we had been to Delhi with this same friend to purchase these garlands for our daughter's wedding. How fitting that we selected a restaurant that reminded us of those days!  

We ordered the food and one of the items in the menu was the Kerala pepper beef short ribs. This dish was easily my favorite on the night - may be because I am biased towards Kerala cuisine, but that aside, I was determined to try it out at home.

It is surprisingly easy to make and I came very close to what was served that night, so I am very pleased with myself. It can be an easy dinner when you plan to study or work in the garden. It doesn't require constant monitoring and it can be served with store bought pita bread, naans or rice.  I served it with Kerala parotta.