Kuk's Kitchen: Easy Kerala Malayali Syrian Christian Recipes, Indian Curry Recipes and Cakes

🍜 Indo-Chinese Fried Rice (Kuk’s Kitchen Signature)

2026-04-08T19:15:00.003+01:00

🍜 Indo-Chinese Fried Rice (Kuk’s Kitchen Signature)

✨ The real secret

No heavy sauces here. The magic is in celery, eggs, and white pepper — that’s what gives this fried rice its true Indo-Chinese identity. Simple, sharp, and addictive.

🛒 Ingredients

Rice

3 cups cooked basmati rice (cooled, preferably day-old)

Protein (optional)

1 cup chicken (diced) / prawns / paneer

Vegetables & flavour base

2 tbsp oil
4 cloves garlic, finely chopped
1/2 cup carrots, finely chopped
1/2 cup beans, chopped
1/2 cup cabbage, shredded
3 sticks celery, finely chopped (key)
4 spring onions, chopped (whites + greens separated)

Eggs (the magic touch)

8 eggs, scrambled separately

Seasoning

1 tbsp soy sauce
1 tsp vinegar
2 tsp white pepper (essential)
Salt to taste

Optional for extra kick

1 tsp green chilli paste
1/2 tsp MSG

🍳 Method

Prep the rice
Use cooled, separated rice — no clumps.
Scramble the eggs
Lightly scramble the eggs in a little oil. Keep them soft and set aside.
Cook protein (optional)
Stir fry chicken/prawns with a pinch of salt and pepper. Set aside.
Build the base
Heat oil in a wok. Add garlic — sauté till fragrant.
Veg on high heat
Add carrots, beans, and celery. Stir fry on high heat — keep that crunch.
Spring onion whites + cabbage
Add cabbage and spring onion whites. Toss quickly.
Season simply
Add soy sauce, vinegar, salt, and white pepper. Mix well.
Bring it together
Add rice, cooked protein, and scrambled eggs. Toss on high heat.
Finish strong
Add spring onion greens, give a final toss, and switch off heat.

🔥 Pro Tips

Less sauce = better flavour — don’t drown the rice
Celery + eggs + white pepper = signature Indo-Chinese taste
High heat always — that slight smokiness matters
Let the rice fry slightly before mixing too much

🍽️ Serving

Light, smoky, and packed with flavour — this version doesn’t need anything on the side… but pairs beautifully with chilli chicken if you want to go all out 😉

Bread Kulfi | Easy no-cook | kukskitchen

2026-04-04T19:31:00.003+01:00

Bread Kulfi – a little nostalgia, a lot of magic ✨

Sometimes the simplest ingredients create the most comforting desserts… and this one is pure childhood in every bite. Soft bread, fragrant cardamom, and creamy condensed milk come together to make a fuss-free kulfi that feels both humble and indulgent.

Bread Kulfi | Kukskitchen

Prep Time: 20 mins
Freeze Time: 8 hours
Total Time: 8 hrs 20 mins

Servings: 20–24

Ingredients

1can evaporated milk (≈ 300 ml)
1can sweetened condensed milk (≈ 300 ml)
1 (16 oz / ≈ 454 g) frozen whipped topping, thawed
(or about 2 prepared sachets of Bird’s Dream Topping)
4 slices white bread (made into fine crumbs)

½ tsp ground cardamom
2 teaspoons dried rose petals
2 teaspoons pistachios, coarsely ground

Method

Start by gathering all your ingredients.
In a blender, add evaporated milk, condensed milk, and whipped topping.
Add the bread crumbs gradually and blend until the mixture becomes completely smooth and creamy.
Pour the mixture into a 9×13-inch dish or into small moulds/ice cube trays for individual portions.
Sprinkle ground cardamom evenly on top.
Freeze for at least 8 hours or overnight until set.

Tips from Kuk’s Kitchen

For a richer flavour, add a few drops of rose water.
You can also mix in 2 tablespoons almonds (coarsely ground) and 2 tablespoons pistachios (coarsely ground) for added texture and flavour.
Add ½ teaspoon kewra water or rose essence to the mix for a more traditional kulfi aroma.
Optionally decorate with slivers of almonds before freezing for that classic finish.

Using Bird’s Dream Topping:

Prepare the sachets with cold milk as per packet instructions.
Whisk until thick, light, and fluffy.
Let it rest for 2–3 minutes to set before using.
Use about 2 prepared sachets to replace the whipped topping in this recipe.
If you want cleaner slices, let it sit out for 3–5 minutes before cutting.

Simple, creamy, and deeply comforting — this is the kind of dessert that becomes a family tradition without you even realizing it.

If you found this post useful, I would really love for you to pin it or share it with your social media followers please using the buttons below and keep me motivated.

Thank you xx

Sherin Jos

Italian Creamy Tomato Spinach Chicken | kukskitchen

2026-03-14T15:11:00.004+00:00

Italian Creamy Tomato Spinach Chicken

Sometimes the simplest ingredients come together to create something deeply comforting. This creamy tomato chicken is inspired by rustic Italian flavours but cooked the way I enjoy it at home. Juicy chicken thighs simmer gently in a rich tomato cream sauce with garlic, spinach and a hint of chilli. It is the kind of dish that feels indulgent yet effortless, perfect with pasta, rice or simply some warm bread to soak up the sauce.

Ingredients

Chicken thighs – 2, deboned (kept whole)

Salt – to taste

Black pepper – to taste

Chilli flakes – 1 tsp (for marinating the chicken)

Olive oil – 2 tbsp

Garlic – 4 cloves, minced

Onion – 1 medium, finely chopped

Tomato paste – 2 tbsp

Crushed tomatoes – 1 can (14 oz)

Heavy cream – 1 cup
(substitute coconut cream for a dairy free option)

Spinach – 2 cups fresh, packed

Red pepper flakes – 1 tsp (adjust to taste)

Parmesan cheese – ½ cup, grated (optional)

Fresh basil – a small handful, torn (optional)

Crushed chilli flakes – for garnish

Instructions

1. Marinate and cook the chicken
Season the whole deboned chicken thighs with salt, black pepper and chilli flakes. Heat a little olive oil in a pan and shallow fry the chicken until lightly golden and cooked through. Remove and set aside.

2. Sauté the aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant.

3. Build the sauce
Stir in the tomato paste and cook briefly to deepen the flavour.
Add the crushed tomatoes, mix well and allow the sauce to simmer for a few minutes.

4. Add the cream
Pour in the heavy cream and bring the sauce to a gentle simmer. Cook until the sauce thickens slightly.

5. Add spinach and chicken
Stir in the fresh spinach and cook until wilted. Return the whole chicken thighs to the pan and let them simmer in the sauce. Season with red pepper flakes, salt and pepper. If using, add the Parmesan for extra creaminess.

6. Garnish and serve
Finish with torn fresh basil and a sprinkle of crushed chilli flakes. Serve hot with extra Parmesan on the side if desired.

Tips

• Sear the chicken well before adding it to the sauce. The golden crust adds extra depth of flavour to the dish.

• Use good quality crushed tomatoes. Italian style tomatoes tend to give a richer and slightly sweeter sauce.

• Let the sauce simmer gently for a few extra minutes after adding the chicken. This allows the flavours to come together beautifully. 🍅🍗

Creamy Tomato Spinach Pasta | kukskitchen

2026-03-06T17:43:00.003+00:00

Creamy Tomato Spinach Pasta

This creamy tomato spinach pasta is one of those comforting dishes that comes together with very little effort but feels deeply satisfying. I often make it on evenings when I want something warm and indulgent without spending too much time in the kitchen.

I remember the first time I tried something similar, a simple pasta where the sharpness of tomatoes met the softness of cream, creating a sauce that was both rich and bright. Over time I started adding little touches, garlic for depth, spinach for freshness, and chilli flakes for a gentle kick. Now it has become one of those reliable dishes that always pleases. Simple ingredients, but a bowl that feels like comfort.

A few things before we start:

• Salt the pasta water well. It should taste like the sea. This is the first layer of seasoning for the whole dish. The trick to perfect balance of salt is to taste the gravy before serving. I say this because as much as one can give the measurement of salt, the saltiness of salt varies from country to country. For example you may need to add one and a half teaspoon of British salt in place of one teaspoon of Indian salt.

• Cook the tomato paste briefly. Let it fry for a minute or two before adding the crushed tomatoes. This deepens the flavour and removes the raw taste.

• Reserve a little pasta water. A few tablespoons stirred into the sauce can help loosen it and make it coat the pasta better.

• Do not overcook the spinach. Add it at the end and let it just wilt into the sauce to keep its colour and freshness.

• Balance the cream and acidity. If the tomatoes taste too sharp, a little extra cream or Parmesan will round the sauce nicely.

• Finish with heat and herbs. A pinch of chilli flakes and fresh basil right before serving lifts the whole dish.

Ingredients

Pasta – 12 oz rigatoni (or any pasta of your choice)
Olive oil – 2 tbsp
Garlic – 4 cloves, minced
Onion – 1 medium, finely chopped
Tomato paste – 2 tbsp
Crushed tomatoes – 1 can (14 oz)
Heavy cream – 1 cup
(substitute coconut cream for a dairy-free option)
Spinach – 2 cups fresh, packed
Red pepper flakes – 1 tsp (adjust to taste)
Parmesan cheese – ½ cup, grated (optional)
Salt and pepper – to taste
Fresh basil – a small handful, torn (optional)
Crushed chilli flakes – for garnish

Instructions

1. Cook the pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, following the package instructions (about 10–12 minutes). Drain and set aside.

2. Sauté the aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook for about 4–5 minutes, until softened and fragrant.

3. Build the sauce
Stir in the tomato paste and cook for 1–2 minutes to deepen its flavour.
Add the crushed tomatoes, mix well, and let the sauce simmer for about 5 minutes.

4. Add the cream
Pour in the heavy cream and bring the sauce to a gentle simmer. Cook for another 3–5 minutes, until the sauce thickens slightly.

5. Add the spinach
Stir in the fresh spinach and cook until wilted. Season with red pepper flakes, salt, and pepper. If using, add the Parmesan now for extra creaminess.

6. Combine
Add the drained pasta to the skillet and toss well so the rigatoni is fully coated in the creamy tomato sauce.

7. Garnish and serve
Finish with torn fresh basil and a sprinkle of crushed chilli flakes. Serve hot, with extra Parmesan on the side for those who like it richer.

Kozhikode Style Chicken Biriyani – My Paragon Inspired Version

2026-03-01T11:16:00.003+00:00

There are some dishes you cook… and then there are dishes that carry a place, a memory, and a whole coastline in their aroma.

The Kozhikode Biriyani That Stole My Heart

For me, this chicken biriyani is Kozhikode on a plate.

The first time I truly understood what Malabar biriyani meant was after I got married. My husband, being from Kozhikode, spoke about the legendary Paragon biriyani with the kind of reverence usually reserved for family elders. According to him, the rice had to be separate yet soft, the chicken juicy and coated in masala that was fragrant but never overpowering, the ghee present but not heavy, and the balance of mint, fried onions, and whole spices absolutely precise.

No pressure, right?

I began experimenting slowly. Adjusting the spice ratios. Reducing the heat of the chillies. Increasing the fragrance of mace and nutmeg. Frying onions a little darker. Cooking the rice just until brittle but still white. Every attempt brought me closer to that Kozhikode magic.

And then one day, it happened.

That moment when the lid was opened after dum. The steam rose. The saffron kissed rice glistened. The aroma filled the kitchen. My husband took one bite, paused dramatically, and said, “This tastes like home.”

That was it. That was the approval I was waiting for.

This recipe is the result of all those small adjustments and careful technique. It is rich but balanced. Fragrant but not aggressive. Comforting but celebratory. The kind of biriyani that tastes even better the next day and makes guests quietly go back for seconds.

So here it is. My Kozhikode inspired chicken biriyani. Made with patience, generous ghee, and a lot of heart.

Welcome to Kukskitchen. Let’s begin.

A Few Things Before You Start

Try to use chicken with bones. It adds much more flavour and depth.

For a quicker version, I do the dum in my Ninja Foodi.

If using the stove top method for the final cooking, place the biriyani pot over a flat pan such as a dosa kallu to avoid direct contact with heat. Seal the lid tightly using chapathi dough to trap all the steam inside.

Ingredients

For the Rice

4 cups rice
4 teaspoons salt
6 cardamom
6 small pieces cinnamon
6 cloves
Half teaspoon ajwain or carom seeds
Half teaspoon perum jeerakam
1 tablespoon ground ginger garlic green chilli paste
A handful of sliced onions

Chicken - 2 kilograms chicken preferably with bones

Ghee - 375 grams or to your arteries’ content

Onions - 6 large onions thinly sliced and deep fried

Fresh Paste

3 inch piece ginger
3 whole garlic pods
8 green chillies or more to taste

Whole Spices for Biriyani Masala

2 inch cinnamon
6 cloves
10 grams nutmeg
10 grams mace
6 cardamom
1 teaspoon cumin
1 teaspoon fennel seeds
Quarter teaspoon shahjeera
10 peppercorns

Garnish

15 cashew nuts
30 raisins

Saffron - A pinch soaked in quarter cup warm milk

Salt to taste

Coriander and mint leaves 1 and a half cups

Method

Prepare the Masala

Dry roast the whole spices listed under the biriyani masala section until fragrant and the oils are released. Cool completely and grind into a fine powder.

Grind ginger garlic and green chillies into a coarse paste. I use the same blender as it saves washing up.

Fry Garnishes

Fry cashews and raisins in ghee and set aside.

Fry the thinly sliced onions in half the ghee until crispy and golden brown. Set aside.

Cook the Rice

In a heavy bottomed pot sauté the whole spices listed under the rice section in ghee.

Add the rice and remaining ingredients from the rice section. Sauté until the rice turns slightly brittle but remains white in colour.

Add salt and water.

I use the Ninja Foodi sauté function, then close the lid and turn off the heat. By the time the chicken is cooked the rice is perfectly ready for layering.

Cook the Chicken

In a wide bottomed pan sauté the ground ginger garlic green chilli paste in ghee until the raw smell disappears.

Add the chicken pieces.

Add salt, most of the fried onions leaving about one cup for layering, and half of the powdered masala.

Mix well so the chicken is evenly coated.

The idea is that the chicken gets colour from both the fried onions and the heat of the pan, while the flavour of the ground paste diffuses beautifully into the flesh.

Layering The Most Important Step

This is where all the magic happens.

In a deep pot known as a biriyani chempu spread the cooked chicken at the bottom.

Sprinkle some fried onions over it.

Add all the mint and coriander leaves.

Layer the partially cooked rice on top.

Pour over the remaining ghee.

Drizzle the saffron soaked milk evenly.

Be generous with the ghee as it adds a lot of taste.

Final Dum

Oven Method

Close with a tight lid and bake at 100 degrees Celsius for 20 to 30 minutes.

Ninja Foodi Method

Use oven mode at 120 degrees Celsius for 5 minutes. It switches off automatically. Slide the pressure cooker knob to seal so it stays airtight and leave it undisturbed until ready to serve.

Stove Top Method

Place the pot on a flat dosa kallu to prevent direct heat contact. Seal the lid tightly with chapathi dough. Cook on very low heat for 20 to 25 minutes.

Serving Tip

Once done gently spoon out the rice. Carefully remove the large mint and coriander leaves. Getting a whole bite of leaf with the rice can leave a strong aftertaste so I prefer to remove them before serving.

If you found this post useful, I would really love for you to pin it or share it with your social media followers please using the buttons below and keep me motivated. Thank you xx Cheers Sherin Jos

Pineapple Souffle | kukskitchen

2026-01-31T13:20:00.001+00:00

The first time I tasted pineapple soufflé, I was sitting at my mum’s house in Kerala, waiting for dessert without much expectation. That’s when Sheena Aunty, my mum’s sister, brought it out - light, wobbly, and glowing with the sweetness of pineapple. One spoonful in, and I was completely sold. It felt fancy and comforting at the same time, something so different from the usual desserts, yet so familiar in flavour.

Over time, it quietly became my favourite. I started making it myself, remembering her version each time - the gentle pineapple aroma, the soft cloud-like texture. Somewhere along the way, I added my own little twist: a praline topping for crunch. That contrast - silky soufflé underneath and caramelised nutty crunch on top - changed everything.

Now, whenever I serve it to guests, it disappears faster than I can set it on the table. What began as Sheena Aunty’s simple, beautiful dessert has become my own guest-pleaser - still carrying a bit of Kerala, a bit of family, and a lot of love in every spoonful. 🍍✨

A few things before we start:

Use an additional ¼ cup of milk to soak the gelatin. The pudding usually takes about 2–4 hours to set.
I remember making a pineapple soufflé a long time ago using fresh pineapple, and I don’t know what went wrong, but the whole thing turned very bitter. Interestingly, I’ve never had this issue when using canned pineapple—it always turns out really good with canned fruit.

The trick to perfect balance of salt is to taste the gravy before serving. I say this because as much as one can give the measurement of salt, the saltiness of salt varies from country to country. For example you may need to add one and a half teaspoon of British salt in place of one teaspoon of Indian salt.

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Pineapple Souffle

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Ingredients:

Pineapple – 1 ( chopped )
Sugar – 1 cup
Gelatine – 2 teaspoon
Milk – 1 cup
Cornflour – 1 teaspoon
Egg – 2
Yellow food colour – few drops

Method:

Add 1/2 cup sugar to the chopped pineapple & cook it. Soak gelatin in 1/4 cup milk & melt it in double boiler method.Beat yolk with cornflour & sugar. Add milk & make a thick custard.When gelatin mix & custard becomes same temperature mix both. Beat the egg white & fold into this mixture when it is cooled. Spread the pineapple in the pudding dish. Pour the pudding mix over this , refrigerate & serve.

Adapted from:

Souffle is a kind of pudding where we use raw eggs, so naturally that taste will be there. However I’ve posted another pineapple pudding recipe which doesnt have egg at all.

Click on the picture for recipe.

Pine apple sago pudding

If you found this post useful, I would really love for you to pin it or share it with your social media followers please using the buttons below and keep me motivated. Thank you xx Cheers Sherin Jos

🎉 Best-Ever Chocolate Cake | Fudge Frosting | kukskitchen

2025-06-20T08:47:00.006+01:00

Celebrate Anytime with This Show-Stopping Chocolate Cake

Looking for the perfect chocolate cake to celebrate anything from birthdays to just making it through the week? This is your go-to recipe. Rich, moist, and deeply chocolatey, it’s topped with my all-time favorite fudge frosting and vibrant homemade sprinkles that make every slice feel like a party.

Adapted from the amazing Ina Garten, this cake is pure joy in every bite. 🎂✨

A few things before we start:

No buttermilk? Mix 1 tbsp lemon juice or vinegar into 1 cup of milk and let sit for 5 minutes.
🕑 Note: This cake bakes quickly — check at 25 minutes to avoid overbaking.

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Dindigul Thalappakatti Chicken Biryani Recipe

2025-05-02T19:25:00.003+01:00

| | kukskitchen A few things before we start: The trick to perfect balance of salt is to taste the gravy before serving. I say this because as much as one can give the measurement of salt, the saltiness of salt varies from country to country. For example you may need to add one and a half teaspoon of British salt in place of one teaspoon of Indian salt.

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Kerala Chicken Stew | kukskitchen

2025-02-15T16:35:00.001+00:00

A few things before we start:

- Cooking in a pressure cooker speeds up the cooking process and softens the potatoes thickening the delicious gravy.

- The trick to perfect balance of salt is to taste the gravy before serving. I say this because as much as one can give the measurement of salt, the saltiness of salt varies from country to country. For example you may need to add one and a half teaspoon of British salt in place of one teaspoon of Indian salt.

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Kerala Chicken Stew

SERVES: 4

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Eggless Sponge Cake | kukskitchen

2025-02-07T20:06:00.003+00:00

A Symphony of Flavors: The Perfect Eggless Vanilla Cake

Ah, my fellow culinary artist, your presence in this kitchen of flavors has been nothing short of delightful! May your cakes always rise, your frosting always shine, and your creations bring joy to every table they grace.

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Quick & Easy Beginner friendly Kerala Fish curry | Simple Meen Vattichathu | kukskitchen

2025-01-06T19:24:00.008+00:00

This dish is a celebration of Kerala’s coastal flavors, where the tanginess of kudampuli and the richness of coconut oil come together to create a soulful, aromatic curry!

My quick & easy version requires no chopping and uses very few ingredients. The taste is but out of this world if you use the ratios below.

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Chapati | Roti | kukskitchen

2025-01-01T21:28:00.008+00:00

Growing up, chapati mornings were always special. It wasn’t just about the soft, warm flatbreads puffing up perfectly on the stovetop; it was about the rhythm of the evening. We would sit at the kitchen counter, rolling each ball of dough into a thin, even circle, her hands moving deftly as mum shared stories from her week to dad and us kids. Daily staple was rice and every Saturday was a chapati morning. My uncle who stayed with us for while remembers mums special potato manja curry.

The smell of the hot griddle would fill the house as the chapatis cooked, each one puffing up beautifully, like a little piece of magic. My siblings and I would hover nearby, eagerly waiting to grab the first one, slathered with butter and sprinkled with sugar for a quick treat before dinner.

Chapatis weren’t just food—they were a canvas. Some nights, they’d be paired with a rich curry; other nights, they’d wrap around leftover vegetables or serve as a base for a quick scramble of eggs. They adapted to whatever was available, always satisfying, always comforting.

Even now, whenever I make chapathis, I find myself falling into that same rhythm, rolling and cooking, the kitchen warm with nostalgia. Each bite takes me back to those family dinners, reminding me that the simplest foods often carry the richest memories.

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പ്രഷർ കുക്കർ ചിക്കൻ ബിരിയാണി | Pressure Cooker Chicken Biryani Recipe | Quick & Easy Kerala Biriyani| kukskitchen

2024-12-30T21:32:00.012+00:00

It’s one of those evenings—you’re lounging at home when the phone rings. “I’m stopping by for dinner!” your friend announces cheerfully. Panic sets in as you open your pantry to find... rice, chicken, and a handful of basic spices. No time to shop, no fancy ingredients in sight. What do you do?

You whip up a pressure cooker Kerala Chicken Biryani form Kuks Kitchen, of course! With just the essentials, this dish turns a potential dinner disaster into a feast fit for royalty. Aromatic spices, tender chicken, and perfectly cooked rice come together in a symphony of flavours—all in the time it takes your friend to reach your doorstep.

As they dig into the biryani, exclaiming how “restaurant-worthy” it tastes, you smile, knowing you’ve just turned simplicity into sheer culinary magic. Who needs a full pantry when you’ve got this recipe?

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Christmas Fruit Cake | Kerala Plum Cake | kukskitchen

2024-12-30T10:58:00.006+00:00

Every Christmas in Kerala, the kitchen becomes a sanctuary of secrets and sweetness as mothers prepare their traditional plum cake. I carry on this tradition at my home. My son would help me sift the flour or toss the soaked fruits, tasks that bring the whole family together. The best part is the caramel-making—watching sugar transform into molten amber is pure magic to a child. Once the cakes are baked, mothers would wrap them in parchment and tie them with red ribbons to share with neighbours and friends. The joy on their faces as they received those parcels makes one realize that the real magic of plum cake wasn’t just in the taste but in the love it carried.

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Canned fish fry | Sardine | kukskitchen

2024-12-18T20:46:00.006+00:00

Ever got home sick and got the cravings for your mum's fish fry from Kerala? You have come to the right place. This is the quickest (cheapest) fish fry you will ever have. Try it and thank me later. ~~~~~~~~~~ Continue reading ~~~~~~~~~~

Meen mulakittathu | Calicut Special Spicy Fish Curry | Malabar fish curry | How to make low fat fish curry | kukskitchen

2024-12-18T11:24:00.007+00:00

Meen mulakittathu is a Kozhikode delicacy and when I visited Calicut after a long time, one of my uncle’s recommended Meen mulakittathu and Porotta. It is truly a delightful combo.

This fish curry is great if you are watching calories or if you want a low fat fish recipe. Still the oil from fish will layer on top giving a delightful taste.

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Brownies | Easy recipe | kukskitchen

2024-11-24T19:00:00.002+00:00

Nothing beats the aroma of freshly baked chocolate brownies wafting through your kitchen. With a perfect balance of gooey and fudgy, this step-by-step guide will help you whip up a batch of indulgent brownies that are sure to impress.

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Easiest ever paella | kukskitchen

2016-12-26T21:39:00.001+00:00

Most cuisines have their verison of a rice dish. Biriyani (India), Rissotto (Italy), Fried rice (China), Paella (Spain) and so on. Today I post here one of my favouite recipes from Spain - Paella. This, I am afraid, is a British-household-mum's take on this Espanol classic. Traditionists might say this is not a typical Paella. Some dont add sea food to paella and chorizo is a no no too. There are several other rice rishes like (arroz con bogavante, arroz a la asturiana, arros brut, arroz al caldero, arroz a la banda...)

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Easy Christmas boiled fruit cake | Kukskitchen

2015-12-28T23:39:00.004+00:00

A traditional fruit cake is what I usually make for Christmas. However, this calls for soaking dried fruits in Rum for a good few weeks at least, for a dense flavour. Now, last year my dear friend S found this recipe on Joy of baking website and we both fell in love with this straight away. It not only does not require the long process of soaking, and the result is equally good. For longevity, this non-alcoholic cake can be soaked in brandy for 3 days and result is super awesome. The cake turns extra moist and it stays moist for as long as it can stay in your food cupboard.

This cake got such gorgeous reviews at my work place that I had to make them a second time between Christmas and New Year. Also our dear friends devoured this cake and my friend who is a super talented cook, who hates sweet things, took second serving, which I consider a great honour.

This cake is best for the last minute baker perfect for a Bachelor especially since this cake does not require a cake mixer.

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Layali Lubnan | Lebanese Semolina Pudding | Guest 1 @ Kukskitchen

2015-09-22T00:00:00.001+01:00

I present to you the first ever guest post on my humble blog. This is new and I intend to make guest posts part of kukskitchen. The inauguratory post is contributed by my dear friend, Rafeeda, whom I found through this blogopshere. She hosts a beautiful blog called 'The Big Sweet Tooth'. As I always say,she is one enthusiastic blogger and a loving person at heart. Her kindness oozes out in her words. I am a big fan of her photography and I seek to improve upon my humble blog. Previously, she had me as a guest on her blog through a yummy asian recipe.

Thank you so much for gracing my blog with your presence.

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Orange Chicken | Kukskitchen

2015-09-16T20:15:00.003+01:00

I present to you my guest post in my dear friend Rafeeda's blog called The Big Sweet Tooth.She is one friend I got from the blogosphere. Rafs as she calls herself, is such an enthusiastic blogger and one can only admire the energy that spills out on each and every blog post she makes or even facebook messages. I was so pleased to be able to do a guest post for her. I was on vacation myself and was so pleased with how it turned out.

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Baked bread pudding | Kukskitchen

2015-07-26T22:49:00.003+01:00

A friend comes over. Special friend. You want to make a dessert. There is nothing in your food cupboard to make a dessert with. Well, that is what you think. Not until you know you have part of a loaf of bread, a few eggs, handful of raisins, sugar and milk and you can make a delicious pudding out of these basic ingredients. Yes. It is that easy. This is the easiest pudding you can put otgehter with no preparations what so ever. And still your friend would ask for second servings and she will scoop clean the plate. :)

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Pork Kalyana varattu | Panni peralan | Keralan Pork Stir fry | Kukskitchen

2015-07-24T18:55:00.001+01:00

Angamaly is famous for pig farming. My dad's family hails from near angamaly. We used to buy pork quite often in our house in trivandrum. I cook quite a few varieties of pork and wanted to try something different. I was searching for pork kalyana varattiyathu and stumbled up the below recipes on Maria's Menu. My father calls this preparation panni peralan which he remembers from being served in weddings he had been to as a child.

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Soya bean masala | Kukskitchen

2015-07-23T20:46:00.005+01:00

Soya beans are a great source of protein. It is a great additive to your meal and tasty too. They are supposed to provide the phyto oestrogens ( plant estrogen) which is good especially for post menopausal ladies. But then this has never been proved on cochrane reviews. So boys, don't worry. Devour on this cheap protein.

I present here my own version of soya bean masala. It tastes amazing and goes really well with roti and rice.

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Coimbatore Hotel Bhai Biriyani | Kukskitchen

2015-07-19T23:55:00.004+01:00

Happy Eid my dears.

A biriyani completes Eid celebrations in my opinion. As all festivities go Eid is celebration with food preparations at the top of the list of things to do. Carbs are a must what better way than in a biriyani.

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