A Day of Delicious Family Recipes: From Breakfast to Dinner

Hello, everyone! Welcome to an exciting post where my mom and I come together to share some classic family recipes. These dishes are packed with flavors and memories, from breakfast delights to soul-warming dinners. Whether you're looking for a quick snack or a hearty meal, there’s something here for everyone. Let's dive into this day of culinary joy!

Breakfast: Pal Patri (Deep-Fried Rice Bread)

This crispy, puffed bread is a Kerala favorite. While it’s perfect for breakfast with coconut milk, it also makes a great dinner option when paired with spicy curries.

Ingredients:

1 cup roasted rice flour (batter pudi)

2 tbsp semolina

½ tsp salt

¾ cup boiling water

Oil for frying

Steps:

Mix Ingredients: In a bowl, combine rice flour, semolina, and salt. Gradually add boiling water while stirring until a soft dough forms.

Shape Dough: Roll the dough into small balls. Flatten each one using your hands or a rolling pin (keep it thick).

Fry: Heat oil in a deep pan. Fry the flattened dough in hot oil until it puffs up and turns golden brown.

Serve Immediately: Enjoy it warm with coconut milk or curries like chicken or mutton masala.

Tip: Pal Patri hardens as it cools, so serve fresh for the best experience!

Lunch: A Kerala Feast

1. Chili Mango Pickle

This tangy and spicy mango pickle is a quick side dish that elevates any meal.

Ingredients:

1 cup raw mango, cubed

½ tsp salt

1 tsp red chili powder

Pinch of fenugreek powder

1 tsp sugar

Steps:

Mix all ingredients in a bowl.

Let the mixture rest for 1-2 hours until the mango releases its juices.

Serve with rice or flatbreads.

2. Prawn Moringa Curry

A flavorful, one-pot prawn curry enriched with coconut and spices.

Ingredients:

300g prawns

1 cup moringa leaves

1 tomato, chopped

1 onion, sliced

1 tsp ginger-garlic paste

½ tsp red chili powder

¼ tsp turmeric powder

½ tsp coriander powder

2 tbsp tamarind water

¼ cup coconut paste (grated coconut, 1 shallot, 2 tbsp coconut milk powder)

Mustard seeds, curry leaves, and coconut oil for tempering

Steps:

In a bowl, combine prawns, moringa leaves, tomato, onion, and spices.

Heat coconut oil in a pan. Splutter mustard seeds and fenugreek seeds. Add the prawn mixture.

Add tamarind water and cook for 15 minutes.

Stir in the coconut paste, add water if needed, and simmer for 10 minutes.

Finish with a tempering of golden shallots and curry leaves.

3. Lady’s Finger Stir-Fry

A simple stir-fry that’s crunchy and flavorful.

Ingredients:

200g lady’s finger (okra), chopped

1 onion, sliced

2 garlic cloves, minced

¼ tsp red chili powder

⅛ tsp turmeric powder

Salt to taste

2 tbsp coconut oil

1 tsp mustard seeds

Curry leaves

Steps:

Heat oil and splutter mustard seeds. Add curry leaves, garlic, and onions.

Sauté until onions are translucent. Add the chopped okra and spices.

Cook on high heat, stirring constantly, until the sliminess disappears and the okra is dry.

4. Roasted Chili Chutney

A spicy, tangy chutney perfect with rice or dosa

Ingredients:

4 dried red chilies

2 shallots

½ tsp tamarind

2 tbsp grated coconut

Salt to taste

Water as needed

Steps:

Roast the red chilies over an open flame until charred.

Blend chilies with shallots, tamarind, coconut, salt, and a splash of water into a smooth paste.

Evening Snack: Cornflakes Date Bars

These crunchy bars are healthy, quick to make, and loved by kids!

Ingredients:

2 cups cornflakes

1 cup dates, pitted and chopped

2 tbsp butter

¼ cup chopped almonds

Steps:

Dry roast cornflakes until crisp.

Heat butter in a pan, add dates, and cook until soft and sticky.

Stir in cornflakes and almonds. Mix well.

Press the mixture into a small greased pan. Flatten and cool.

Slice into bars and serve.

Dinner: Coconut Chicken Curry with Puri

This traditional Malabari dish is a family favorite.

Ingredients:

500g chicken

1 onion, sliced

1 tomato, chopped

1 tsp ginger-garlic paste

½ tsp red chili powder

¼ tsp turmeric powder

½ tsp coriander powder

Whole garam masala (cloves, cinnamon, cardamom)

¼ cup grated coconut

Curry leaves and coconut oil for garnish

Steps:

Combine chicken, onion, tomato, spices, and whole garam masala in a pan. Cover and cook for 20 minutes.

Add grated coconut and cook for another 10 minutes.

Finish with curry leaves and a generous drizzle of coconut oil.

Serve with puri, chapati, or paratha.

Final Thoughts

This collection of recipes is more than just food—it’s a piece of my family’s history. Each dish brings back memories of love, laughter, and togetherness. I hope these recipes inspire you to create your own special memories around the dinner table.