Sometime back when I was roomates with Deepthi, she used to treat us with Delinut Cashews. It was downright amazing. Think about it like the different pringles flavors, but for cashews. We’d finish half a kilo in a night trading office stories. These cashews were hard to get by. Deepthi got it from her hometown during her occasional visits. Fast forward 10 years and getting back home from a long day at work and then munching on something became a thing for us. Usually its Pringles and or some Indian snack like “mixture” that goes with tea. We binge on it catching up on the day. And as expected this got too unhealthy. That when I became nostalgic about the Delinut cashews. So I got me myself two pound of cashews. Roasted and sautéed the heaven out of it. All complete with the right amount of spices and garlic. You’ll love this recipe. We have it right on top of our refrigerator and they run out in a night. Thank me later.
Appam with fish molee is a favorite of every malayalee. An all time dream breakfast!! Fish simmered in coconut milk with onion, ginger- garlic, pepper and tomatoes. It goes well with Idiyappam and bread also. This recipe is adapted from my mom-in-law. One of my favorite recipe from her collection. Pomfret, Pearlspot, King fish and seer fish are few preferred fishes for this dish.