Recipe – PINEAPPLE PULISSERY (pineapple in yogurt gravy)

Pulissery is a traditional authentic dish from Kerala and is one of the many dishes served at Onam sadhya (grand feast). Prepared in many malayalee homes, it has a lovely combination with subtle flavours. The sweetness from the pineapple, spice from green/red chillies and sourness from curd topped with tempering/tadka makes this curry refreshingly light and incredibly delicious.

My mum would make pulissery with semi-ripe fruits like mango, kerala banana (nendranpazham) and pineapple along with spicy stir fries. Fond memories of my childhood brings the light of other days around me, each time I prepare this dish. Knowing that it is one of my favourites, mum would ladle generous amount of this curry over the rice and yours truly gobbling down with additional servings of rice, some crispy poppadums heartily.

Here in this recipe, I have used freshly grated coconut, sour curd/yogurt and fresh semi-ripe pineapple. If the curd or yogurt is not sour, leave it on the counter-top at room temperature. The yellow colour of the curry is due to the presence of turmeric being added. The use of green and whole dried red chillies gives a spicy touch. Warm water is added so that the coconut mixture is grounded into a fine smooth paste. Serve it with boiled rice, poppadums and your favourite choice of spicy stir fry – Heavenly!!

prep time : 20 mins, cooking time : 15 mins, serves : 6-8, cuisine : kerala, author : gloria


1 medium sized semi-ripe pineapple

1 tsp ground turmeric

2-3 green chillies (slit)

1 ½ cup curd/yogurt (lightly beaten)

salt to taste

to grind into a smooth paste

200 gms grated coconut

3 green chillies

2 curry leaves

¾ tsp cumin seeds

for tempering

1 tsp coconut oil

1 tsp mustard seeds

8 nos fenugreek seeds

4 whole dried red chillies (broken)

few curry leaves


Using a sharp knife, cut top and bottom portion of the pineapple. Cut off the skin and centre core; remove brown spots with the help of a paring knife. Chop it into chunks.

Tip into a saucepan, adding little water, turmeric, slit green chillies, 4 curry leaves and salt. Allow it to cook with lid till soft and tender.

Meanwhile, grind ingredients mentioned under ‘to grind’ into a fine smooth paste adding little warm water.

Once the pineapple is cooked, add the ground coconut paste mixture. Keeping the heat on low, cook for 2-3 minutes. Season to taste and switch off heat.

Now, add the beaten curd/yogurt and combine everything together.

Finally, let’s do the tempering/tadka. Add coconut oil in a small pan. Reduce heat to low and tip in mustard seeds; once it splutters, add curry leaves, fenugreek seeds and broken red chillies. Stir for few seconds; pour it right away to the prepared curry.

Enjoy it with rice, poppadum, pickle and your favourite choice of stir fry.



Hubby dear, a great lover of meat, loves his mutton curries to the core. He is also a best critic and wants his curries to be perfect. This helps me to create my own recipes and bring different variations in any meat preparations. Back home, I do not use the pressure cooker to cook meat and believes in slow cooking method. It will come as an amazement to many that I have never repeated a single dish in my 13 years of wedded life. Today, am posting one such of my wonderful recipes. Hugely enjoyed with Indian flatbreads, baguette or any bread of your choice.

Beautifully flavoured with aromatic spices, saffron and rose water infused mutton curry bringing warmth to your soul.

Prep time:15 minutes, Cooking time:30 minutes, Cuisine: Indian, Serves : 6, Author : Gloria


700 gms meat (lamb/goat) (cut & washed thoroughly)

1 cup shallots sliced finely

½ tbsp ginger-garlic-green chilly paste

few curry leaves

whole garam-masalas (3 green cardamom or 1 brown cardamom, 2 cloves, 1 star anise)

½ tsp turmeric powder

½ tsp fennel powder (sauf powder)

¼ tsp cumin powder

½ tsp cassia bark powder (dalchini powder)

pinch of grated nutmeg

1 tsp red chilly powder/cayenne pepper

2 ½ tsp coriander powder

1 lemon

1 whole red chilly

¼ tsp rose water

¼ tsp saffron threads soaked in 2 ½ tsp boiling water

1 ½ cup water

salt to taste



Hand-squeeze lemon and marinate the cleaned meat along with ginger-garlic-green chilly paste, turmeric powder, cumin powder, fennel powder, cassia bark powder, grated nutmeg, red chilly powder, coriander powder and salt. Keep aside for 1 hour.

Heat oil in a kadai/saucepot on medium heat; add whole red chilly along with whole garam-masala. Stir for few seconds. Add shallots and saute occasionally until it reaches light golden brown in colour.

Add the marinated meat and stir to mix nicely for 5 minutes. Allow the meat to cook on its own juices till oil oozes out.

Now, add water and bring it to boil. Reduce heat and simmer with lid covered till fork-tender.  Do a taste-test and add salt if required.

At the final stage, add saffron solution and rose water and combine well. After few minutes, switch of heat.

Serve it with hot steamed rice or dunk it with rotis/breads.

Bon Appétit!!!

My observations/notes:

  • use best quality saffron and organic rose water for this preparation

  • adjust chilly powder as required

  • can use kashmiri chilly powder/paprika instead of chilly powder
  • can replace shallots with 1 big onion

  • ginger-garlic-green chilly paste : 1” ginger, 4 garlic cloves, 4 green chillies all crushed together. (can increase the amount of green chillies). Also can use red chilly pepper.


Ceviche is a hugely popular sea food dish in South America. Traditionally, it is made with fresh raw sea food marinated long hours with lemon juice and salt. It can be served as a salad dish or appetizer and enjoyed with tacos too. The vital part of this dish is to use fresh prawns (fragrant clean smell of the sea) and prepare it on the same day. I have eaten ceviche for the first time when I went to a Mexican restaurant with my family; it was there on their menu. The dish was refreshing, light, delicious and appealing. I immediately wanted to try it out. Here, is my version of Prawns Ceviche;

Light, refreshing blend of zesty lemon juice marinated prawns tossed with bright colours of avocado, tomato and many other ingredients enjoyed best as a wonderful appetizer or salad.

Total prep time:1hr&20 mins, cuisine:international, serves: 4, author : gloria


1 cup prawns (peeled/de-veined/cleaned and chopped)

1 lemon (hand-squeezed)

1 small onion chopped/minced

1-2 red chilly pepper or serrano pepper or green chilly chopped/minced

1 tomato chopped

¼ cup cucumber chopped

¼ tsp ketchup

½ avocado

a bunch of coriander leaves (washed/chopped)

sea salt

a pinch of pepper

extra virgin olive oil (optional)


Chop the cleaned and de-veined prawns into 1/2” pieces and lightly cook it with salt in a pan for 3 minutes. The prawns will cook on its own moisture. Transfer it into a glass or stainless steel bowl.

Hand-squeeze lemon into the prawns. Add onion, chilly, tomato and cucumber. Combine till everything is well incorporated. Cling wrap and refrigerate for 1 hour.

Just before serving, add the ketchup, avocado and coriander leaves and ¼ tsp salt. Stir gently to mix and allow it to rest for 20 minutes. Garnish with a teaspoon of extra virgin olive oil and pinch of pepper.

Serve immediately and enjoy!!!!

My observations/notes:

  • can use 1 small raw mango to the dish

  • can also add mint leaves

  • can use shallots instead of onions


Recipes – GARLIC FRIED RICE (filipino style)

Garlic Fried Rice also called as Sinangag is the most popular dish of the Philipines. It is steamed rice stir-fried with lots of garlic. You can also use left over rice to prepare this dish. I steamed long grain white rice adding salt and enough water in a cooking pot, drained it and let it in the refrigerator to cool. You can do it in a rice-cooker too. Since, I love garlic and use it extensively in my cooking, I have added a little more; can cut back on that. The star ingredient of this dish is Garlic; do not burn it as garlic turns bitter. Serve it with your favorite main course meal.

Quick steamed rice stir-fried with burst of garlic is a tasty meal at any time.


Prep time : 10 mins, Cooking time : 20 mins, Cuisine : Philipines, Serves : 4, Author : Gloria


450 gms cooked rice

½ cup garlic chopped

salt to taste



Heat oil in a skillet or wok. Add garlic, pinch of salt and cook till it turns crispy and golden brown, keeping the heat in medium-low (remove little for garnish).

Rinse your hands (to avoid sticking) to separate the cooked rice making sure there are no lumps. Add the cooked rice. Combine everything nicely and cook further on low heat for about 3-4 minutes tossing it occasionally.

Transfer into a serving bowl and garnish it with the reserved fried garlic on top.


My observations/notes :

  • Do not overcook rice as it becomes sticky and lumpy


Recipes – SAUTEED WHITE ASPARAGUS (asparagus sabzi)

Asparagus is a low calorie vegetable packed with antioxidants and are great addition to any meal. There are three kinds of asparagus green, white, and purple. The common type of asparagus we see in the supermarkets are green. White Asparagus have pleasant taste, mild and delicate flavour. Thin tender spears can be cooked directly and thick stalks require peeling before using in recipes. Available during spring, we enjoy cooking asparagus steamed with melted butter, pepper, herbs, topped with cheese or stir-fried/sauteed along with other vegetables and in salads too.

Delicate flavour and tender texture of white asparagus sauteed with carrot and split pigeon peas giving pleasure to eat.


prep time : 10 mins, cooking time : 12 mins, cuisine : Indian, serves : 4, author : gloria

recipe source : my own


1 bunch of white asparagus (washed, peeled, trimmed and chopped)

¼ cup carrot (washed, peeled and chopped)

¼ cup shallots sliced

½ tbsp garlic chopped

1 red chilly pepper or serrano pepper or green chilly chopped

¼ tsp mustard seeds

¼ tsp cumin seeds

½ tsp turmeric powder

¼ tsp crushed pepper (optional)

a handful of toor dal (split pigeon peas)

½ cup water

½ tsp lemon juice (optional)

salt to taste



Wash toor dal (split pigeon peas) nicely and soak it for few minutes. This helps to speed up cooking.

Meanwhile, take a pan, tip in oil. When it heats up add mustard seeds. Once it begins to crackle add cumin seeds. Saute for few seconds.

Add curry leaves, shallots, garlic and chilly. Saute till shallots turn soft and translucent, stirring occasionally on medium heat.

Add turmeric powder and drained dal; adding ½ cup water. Cover with a lid and cook till al dente. Add salt.

Now, Tip in carrots and cook further till it is soft. At this stage, add asparagus and cook it briefly so that the crispiness and colour is retained.

Garnish with crushed pepper and lemon juice.

Share and enjoy!!!

My observations/notes:

– to control the spice factor of the dish I added ½ tsp of lemon juice

– while buying asparagus check for the ones that have firm spears and snaps when bent. the flavour of this beautiful vegetable will be lost if overcooked

– can use any lentils for this preparation

– can use green asparagus instead of white