"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Wednesday, 30 May 2012

'Kall' (Toddy) - for fermentation process for Appams

We used to make the 'VellaAppam' (Pancakes made of yeast and sugar) until it was not agreeable with my Dad's dietary needs owing to the side effects of yeast. Hence began the make of 'Kall'Appams at home. It is tastier and is one of my Mum's creations liked by all her children, family and guests at home.

You need:

  • 2 medium sized boiled potatoes - clean and chopped medium sized with skin on.
  • 1 cup of curd
  • 1/2 cup of sugar
  • Boiled, cooled water 6 cups


1. Peel off the skin of the potatoes once cooled to room temperature.

2. Add it to the grinder with 1 cup of curd and 1/2 cup sugar. Grind well.

3. Add boiled cooled water to the mix.

4. Transfer the contents to a deep bottomed steel vessel.

5. Leave covered standing for 3 days.

6. Strain the mix, by taking only the upper diluted liquid form. Discard the residual mash at the bottom of the vessel.

7. Pour into sterile and dried glass bottles upto to the neck. Do not fill the full bottle. Secure with a solid cap or cork to avoid bursting in the fridge.

8. Refrigerate and use when required.

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