A tribute to Marco

We are deeply grateful for the overwhelming outpouring of love and support from each of you. Standing by us during this difficult time, sharing in our grief, and offering comfort has meant the world to our family. May God bless you all.

​MARCO LIVED LIKE A KING AND DIED LIKE AN EMPEROR

​When he first came to us as a two-month-old puppy, Marco was shy, reticent, and uncertain away from his mother and siblings. But within days, his gentle spirit captured our hearts. He instantly became the apple of our eye, and we knew a prince had arrived. We named him Marco—his kennel certificate proudly reading Marco Van Dyke, reflecting the quiet majesty of his Dutch bloodline.

​From that moment on, his life was a whirlwind of energy, playfulness, and devotion, filled with the boisterous joy that only a Boxer can bring. As he grew, Marco became an irreplaceable part of our souls. He taught us forbearance, fortitude, compassion, and the true meaning of unconditional love, treating our family as his very own pack. He shaped our lives and instilled in our children a profound respect for nature and all living beings—lessons no textbook could ever teach.

​Marco ruled our home with affection and authority. As the self-declared boss, he set our daily routines and hilariously arbitrated family differences. He transformed our lives with classic Boxer charm—defiant, precocious, and arrogantly truant, yet utterly endearing. He had an uncanny ability to walk into anyone's heart and completely take over. We were all his willing subjects, and an Emperor had truly established his reign.

​Though we are devastated by his loss, we take comfort in the rich legacy of memories he left behind: a subtle mark on the wall, strands of fur on our clothes, nail imprints on the furniture, his favorite spot on the leather sofa, and his well-loved toys scattered around.

​As we learn to navigate life without his physical presence, our hearts remain filled with gratitude for the time we shared. Marco lived as a winner and passed with that same heroic dignity, giving us the strength to move forward together. He chose our home, gave us his entire heart, and will forever remain the noble ruler of our lives. 

Marco, our precious boy, you brought unimaginable light into our lives. You were a divine blessing who showed us the true meaning of unconditional love, devotion, and patience.

​Our journey together was nothing short of incredible. From the moment your Dad showed us your picture as a tiny two-month-old puppy, you had our hearts. Meeting you for the first time—a shy, adorable puppy tumbling around with your brother—is a memory we will treasure forever. The second we held you, we knew just how deeply you belonged with us.

​Watching you grow into a calm, gentle, and disciplined companion was a pure joy. You were such a huge part of our daily rhythm. As our resident foodie, no meal was complete without you, and your incredible nose could spot a treat from all the way across the house! Coming home to your eager, protective greeting was always the best part of our day.

​Even in your final days, your brave spirit shone through. You fought with so much courage and dignity, showing us strength until the very end.

​We are endlessly grateful to the Almighty for giving us the honor of loving and caring for you, and for the abundance of joy you gave us in return. You will live in our hearts forever, sweet boy. Rest in peace🙏

KAPPA CHAKKA KANDHARI - CHEF REGI MATHEW

​We had the absolute pleasure of meeting Chef Regi Mathew and his wife once again yesterday at Kappa Chakka Kandhari, Bangalore. Meeting Chef Regi for the third time made an already special meal even more memorable.

​Kappa Chakka Kandhari remains one of the finest dining spots in Bangalore. Every single dish reflects Chef Regi's meticulous touch—delivering deeply authentic, beautifully curated Kerala cuisine. From the soft Appams paired with fragrant stew to their legendary Cloud Pudding and signature combos, every bite is pure joy.

​With its exceptionally caring staff, welcoming ambiance, and delicious food, it is the ultimate place to bring family and friends for a memorable lunch or dinner.

Jayanthi and Narayan 

BEETROOT THORAN

 Beetroot Thoran

3 fresh beetroots

2 tbsp coconut

1 green chilly

For seasoning

Oil – 2 tsp

Mustard seeds – ½ tbsp

Urad dal – ½ tbsp

Channa dal – ½ tbsp

Curry leaves – 2 strings

Method 

Remove the skin and chop the beetroot into tiny pieces. In a pan add oil, mustard, urad dal, chilly let the mustard splutter. Add the beetroot and cook it till soft in slow fire, if necessary, you can sprinkle little water. In a mixer make a coarse paste of coconut and green chili, When the beetroot is soft and well-cooked add the coconut paste and add curry leaves.

Tips: you can pressure cook the beetroot but it tastes awesome when prepared freshly chopped and cooked.

EDICHAKKAI PODUTHUVAL

 EDICHAKKAI PODUTHUVAL

Ingredients

Medium sized edichakkai – 1

Coconut – 2 tbsp

Green chili – 1 No.

For seasoning

Coconut oil – 2 tbsp

Mustard seed – ½ tbsp

Urad dal – ½ tbsp

Curry leaves – 3- 4 strings

Turmeric powder – ¼ tsp

 Method of PreparationRemove the skin and chop the edichakkai into 2-inch cubes, cook it in little water adding turmeric powder in pressure cooker till soft. Use a  matthu to smash the edichakkai gently. In a pan add coconut oil, mustard seeds, urad dal, and red chili Allow mustard to splutter. Add the edichakkai to the seasoning mixing it now and then for 3 to 4 minutes. Make a coarse paste of coconut and green chili add it to the prepared edichakkai. You can garnish the poduthuval with fresh curry leaves.

                                                                       

Tips: Select a long and firm edichakkai for better taste.

THAKKALI RASAM

 THAKKALI RASAM

Ingredients

Thakkali – 2 medium sized

Tuvar dal – 3 tbsps.

Fresh coriander leaves finely chopped – 1 tsp

 Tamarind – ½ lemon sized ball

Red chilies whole – 2

Rasam powder – 11/2 tsps.

Hing – ¼ tsp

Salt – to taste

 ghee – 2 tbsps.

Mustard seeds – ½ tsp

Method of Preparation

Wash, drain and pressure cook tuvar dal adding turmeric powder in two cups of water until soft. Strain mash dal well. Reserve the strained dal water. Extract tamarind pulp adding sufficient water and strain. Mix tamarind pulp salt and turmeric powder and ripe tomato, simmer for 5-10 minutes let the tomatoes cook well in the tamarind juice, when done remove tomatoes and take off the skin and smash tomatoes with hands. Add it again to the boiling tamarind juice, let it cook for a further 2 minutes, Add mashed dal, dal water, rasam powder, allow rasam to boil and foam on the top. Switch off the stove. Heat ghee in a pan and add mustard seeds, when they crackle add broken red chilies and methi seeds, allow the fresh aroma of methi seeds (or dried methi leaves) to release, pour the tempering over prepared rasam and serve hot.

KURUMILAGU AND JEERAKA RASAM

 KURUMILAGU AND JEERAKA RASAM

Ingredients

Tamarind pulp (make from 1 small lemon size) - 3 spoons

Turmeric powder - ¼ tsp

Salt – to taste

For powder

Peppercorn – 10-15 nos.

Jeera            - 2 tsp

Coriander seeds – 1 tsp

Curry leaves – 2 strings

Red chili – 2 nos

Tempering

Ghee/oil – 1 tsp

Garlic(optional) – 2-3 clove(crushed)

Mustard seeds – ½ tsp

Red chilly whole – 1 broken into half

Hing        - a pinch

Method of preparation

Extract pulp from tamarind pour it in a long pan add sufficient water and turmeric powder allow it to slowly boil. In another pan fry peppercorn, jeera, coriander seeds, curry leaves and red chili in low flame till a delicate smell of pepper comes out. Cool and make a coarse powder and add the powder to the hot tamarind juice and allow it to cook along with the juice. Bring to boil. Heat ghee/oil in a pan for tempering. Add mustard seeds, allow them to crackle, add broken red chilies, hing, crushed garlic and the remaining curry leaves allow the garlic to release aromatic flavor. Pour over the rasam and serve hot.

Tips: Melagu rasam is good when you have a sour throat!!

 

CUCUMBER KICHADI

 CUCUMBER KICHADI 

Ingredients

1 small cucumber, peeled and grated
1 small piece of ginger
2 green chilies
4 tbsps. of grated coconut
2 tsp mustard seeds
2 tsps. of oil
11/2 cups of fresh curd
salt to taste

1 tbsp. chopped coriander leaves.

Method of Preparation
Squeeze out all the juice from the grated cucumber. This juice is nutritious and hence can be added to any other dish with gravy
Add salt to cucumber as per taste.
Grind together 1 tsp mustard seeds, coconut, chilies and ginger with 2 tablespoons of curd.
Add this ground paste to the cucumber. In a pan heat the oil. Add mustard seeds.
When the mustard seeds start spluttering add it to the cucumber.
Put this cucumber mixture in the fridge. Just before serving add the curd to, it and stir well.
Garnish with chopped coriander leaves

 

PUMPKIN PACHADI

 PUMPKIN PACHADI

Ingredients

1/4 kg of yellow pumpkin
1 tomato
2 green chilies
4 tbsps. of grated coconut
1 tsp of tamarind paste
1 tsp mustard seeds
1 tsp of fenugreek seeds
1 dried red chili
2 tsps. of oil
1 tsp turmeric powder
salt to taste
1 tsp powdered Jaggery / sugar(optional)

Method of Preparation
Cut the pumpkin into 1-inch square pieces about 1/2 cms thick. Add the tamarind paste, water, turmeric powder and salt.
Cook on low heat. Grind the coconut with the green chilies. Add this ground paste to the cooked vegetables. In a pan heat the oil.
Add mustard seeds, fenugreek seeds and red chili. When the mustard seeds start spluttering garnish the pachadi with it. Boil well.
If you prefer a slightly sweet taste then you may add sugar or Jaggery.

MANGO KUTTAN

 MANGO KUTTAN

Ingredients
1 raw mango

4-5 pieces of drumsticks
1 cup beaten curds
2 tsp oil
salt to taste
3/4 dried red chilies
3/4 cup grated coconut
1 tsp mustard seed
2 tsp fenugreek seeds
1 tsp turmeric powder
curry leaves – 2 strings

Method of Preparation
Cut the mango into cubes. Drumsticks into 2–3-inch pieces. Add a little water, salt and turmeric powder and cook the drum sticks first and after it becomes soft add mango allow mango to cook till soft on kalchatti.
Heat oil in a small pan. Roast 1 tsp fenugreek seeds with 2/3 chilies.
Add 2 tbsp curd and the coconut to this roasted fenugreek seeds and chilies and grind to a fine paste.
Mix this paste to the cooked mangoes. Turn off the stove and then mix the rest of the beaten curd to the mangoes.
Heat 1 tsp of oil to the pan. Add the mustard seeds, fenugreek seeds and 1 chilly. When the seeds splutter add it to the kuttan.
Add curry leaves.

 

SAMBAR

 SAMBAR

Ingredients

250 gms small sambar onions/shallots

2 drumsticks cut into 3-inch pieces
Tamarind -size of a lemon.
oil 3 tbsp
turmeric powder 1/2 tsp
salt to taste
Tuvar dal 1 cup
Curry leaves 1 string
Mustard seeds 1 tsp.
Roast the following in 1 tbsp oil :
Bengal gram dal 1 tbsp
coriander seeds 2 tsp
fenugreek seeds 1/2 tsp 
dried red chilies 4-6 nos 
asafetida powder 1/4 tsp
4/5 small onions (optional)
Grind the above roasted ingredients with 1/4 grated coconut to a fine paste

Method of Preparation

Cook the tuvar dal with water in a pressure cooker thoroughly. It should have consistency of a pulp when cooked.
Pour 1 tbsp of oil in a pan and fry the peeled onions/ shallots till they become translucent. Add hot water and cook drumsticks in it till soft.
Extract juice from tamarind, add 1cup of water. Add to this the fried onions and drumsticks with the turmeric powder and salt and cook it well
When the onions are cooked, add the ground paste, the cooked tuvar dal .

Add water to get the right consistency and boil. 
Remove from stove. In a small pan/kadai pour 1tbsp oil. Add the mustard seeds and the curry leaves. When the mustard starts spluttering garnish the sambar with this.

Variations. Instead of onions you can add, carrots, yellow(ripe) pumpkin, elavan, Arbi(chembu) brinjal, sugar baby mango, potatoes or ladies finger. Only onions and ladies’ fingers must be roasted before cooking in tamarind juice, just so that they don't break apart easily. Arbi/chembu should be pressure cooked and peeled. All the other vegetables can be cooked directly in tamarind juice.

 

KEERAI CHUNDAL

KEERAI CHUNDAL

Ingredients

2 big bundles of Spinach/thandu keerai
1/2 tsp turmeric powder
salt to taste
1 tsp oil
1 tsp mustard seed
1 tsp urad dal
4 red chilies.
2 tbsp raw rice.
2 tbsp grated coconut.

Method of Preparation
Wash, chop the Keerai. Add turmeric and salt and cook the spinach on kalchatti.
Wash, dry and roast the rice with 2 chilies. Powder this coarsely.
When the spinach is cooked add the powder to it. Add the grated coconut also.

In a small pan put the oil and add mustard seeds, urad dal and 2 red chilies. When the mustard starts spluttering add this seasoning to the spinach chundal. This dish is supposed to be semi solid in consistency. The rice powder absorbs all the extra juice from the spinach.Tips: Red Keerai also can be made the same way as thandu keerai, 

POTATO PODIMAS

 POTATO PODIMAS

Ingredients

1/2kg potatoes
1 tsp turmeric powder
1 tsp chana dal
2-3 tsps. of oil
a pinch of asafetida
2 green chilies, chopped
a small piece of ginger chopped
salt to taste
juice from 1 lime
curry leaves

Method of Preparation

Boil potatoes, peel them and mash them. They should not be mashed into a paste but just in lumps
Heat oil in a pan. Add the mustard seeds, dal, chilies, ginger and asafetida
Roast it and when the mustard seeds start spluttering add the turmeric powder and salt.
Switch off the stove. Add the potatoes and the lime juice.
Stir well but make sure that the potatoes do not get mashed too much
Garnish with some curry leaves.

 

 

 

OLAN

 OLAN

Ingredients

1/2 kg elavan and ¼ kg mathan
1/2 cup black eyed beans/chowli.
Salt to taste
1/2 cup coconut milk/milk
2 green chilies

METHOD

Cut the elavan and mathan into flat square pieces about 1 inch long and wide. Pressure cook the beans till it is about 3/4th cooked. Cook eleven and mathan pieces and the partially cooked beans with salt in some water in kalchatti... When elavan and mathan and the beans are cooked well, slit the two chilies and add it . Add the coconut milk/milk and simmer for 2/3 mins.

Tips: Olan can be eaten as simple soup too!

KALAN

 KALAN

Ingredients

200 gms chopped yam  
1 medium raw banana  
3 cups sour curd 
 1/2 Coconut  
 5 to 6 Green chilies
2 Dried Red chilies  
2 tsp Cumin seeds 
 1 tsp Mustard seeds  
1/2 tsp Fenugreek seeds 
1 tsp turmeric powder 
2 tsps. Oil 
salt to taste.
curry leaves. – 3- 4 strings

Method of Preparation

Peel the banana and chop it into cubes.  Cook the yam and the banana pieces in a pressure cooker with salt, water and turmeric powder. While it is cooked grind the coconut with 1 tsp cumin seeds and green chilies and curd to a fine paste. (do not use all the curd but add just enough to grind in the mixer--instead of water). 

Once the vegetables are cooked add the ground paste to it. Beat up the rest of the curd and add it to the vegetables. Simmer on low heat for 2 to 3 mins -DO NOT BOIL or else the Kalan will curdle. Heat oil in a small pan. Add the mustard seeds, 1 tsp cumin seeds, fenugreek seeds and red chilies. When the mustard seeds start spluttering add it to the Kalan. Add curry leaves. Serve hot.

Tips: Kalan can be cooled and kept in the fridge; it tastes yummy the next few days too!

ERISHERI

 ERISHERI

Ingredients

1 cup raw yellow pumpkin pieces, about 1/2-inch squares salt to taste
1 tsp turmeric powder
1/2 cup grated coconut
3-4 dried red chilies
1 tsp cumin seeds
1/2 tsp urad dal (optional)
urad dal helps to bind the erisheri together to the right consistency
1/2 tsp urid dal for garnishing
2 sprigs of curry leaves
2 tbsps. oil

Method of Preparation

Cook the pumpkin in water with salt and turmeric powder.
Keep two tbsps. of coconut separately for garnishing.
Roast the urad dal and red chilies in one tsp of oil and grind it with the rest of the coconut and cumin seeds
If you are not using urad dal then just grind the rest of the coconut with cumin seeds and chilies to a fine paste.
Add the paste to the cooked pumpkin.
In a pan heat 2 tbsps. of oil. Add mustard seeds and the other 1/2 tsp of urid dal. When the mustard seeds just start spluttering add the grated coconut and roast it till it becomes slightly brown. Add it to the pumpkin erisheri.
Add some curry leaves to the erisheri.

Tips: You can try Raw jack fruit and seeds instead of mathan when jack fruit is available.

 

MOLAGUSHYAM

 MOLAGUSHYAM

Ingredients

1/2 raw banana/yam
1/2 cup yellow moong dal
1 tsp coarsely ground pepper
1 tsp coconut oil
curry leaves
salt to taste

METHOD

Cook the raw banana/yam and the dal together in a pressure cooker
Once cooked add enough water to make right consistency Add salt to taste. Bring to boil, add the coconut oil, ground pepper and curry leaves.
Can be served with rice and pachadi or even pickles.

Tips: This dish can be made without the dal also. Just add chopped banana and yam with salt and turmeric in water and cook it. The rest of the ingredients can remain the same.  

 

PAVAKKAI PITTLA

 PAVAKKAI PITTLA

Bitter gourd - 1 medium sized
Tamarind - lemon sized
Kabuli Chana / Tuvar dal - 1/2 cup
Turmeric
Salt – to taste

To roast and grind

Urad dal - 1 tsp.
Chana dal- 1tspn
Red chili- 3 nos
Pepper corn - 4 nos
Hing - few shakes
Grated coconut - 1/2 cup

Curry leaves – 2-3 strings

For Seasoning
Oil - 1 tsp.
Mustard seeds - 1 tsp.
Curry leaves – 2 strings
Grated coconut - 1 tbsp.

Method of Preparation

Pressure cook Kabuli chana /tuvar dal till it is soft. If using Kabuli chana, it has to be soaked overnight.

Wash the bitter gourd. Slit it open and discard the seeds. Chop into bite sized pieces. Extract the tamarind juice. Take tamarind extract, salt and turmeric. in a cooking bowl. Add 1/2 cup of water. When the tamarind extract starts to boil, add the chopped bitter gourd pieces. When the vegetable is cooked tender, add the mashed dal/chana. Reserve the cooked dal water.
Roast the spices except coconut in a little oil, till they are light brown. Grind the spices along with grated coconut to a smooth paste. Add water while grinding. Dilute the ground paste with the reserved water and stir into the cooking pot. Adjust the salt and consistency of the gravy by adding water. Bring it to a boil and let it simmer for few minutes.

Season with mustard seeds, curry leaves and a tablespoon of coconut. The coconut should be roasted till brown.

 Tips: Fresh Pavakkai taste best when cooked.

THAKKALI/VENDAKAI TAYIR PACHADI

THAKKALI/VENDAKAI TAYIR PACHADI

Medium sized tomato- 1
curd - 1 cup
salt – to taste

To grind

Grated coconut - 2 tbsp.
Green chili - 1 nos
mustard seeds - 1/2 tsp.

For Seasoning

Oil - ½ tbsp
mustard seeds – ¼ tbsp
red chili     - 1 no

Finely chop the tomatoes. Heat kadai. Do the seasoning, add the chopped tomatoes. Stir fry. Grind the coconut, green chili and mustard seeds together with little water. Mix in the fried tomatoes and ground paste into the beaten curd. Add salt just before you serve. Else salt will release water and make the pachadi thinner.

For Vendakai pachadi, wash, chop and deep fry vendakai in pre heated oil, drain out vendakai and add to the pachadi. 

 

PAYAR THORAN/LONG BEANS THORAN

 PAYAR THORAN

Ingredients

Payar - 250 gms

Turmeric - a pinch

Salt – to taste

Grated coconut -1 tbsp.

Green chili - 2nos

For Seasoning

Coconut oil – 2 tbsp

Mustard    - ½ tbsp

Red chilly   - 1 no.

Urad dal      - ½ tbsp

Method of Preparation

Wash and trim the edges of payar Finely chop them. In a pan, heat the oil (coconut oil gives an authentic flavor and taste) and add the mustard seeds. When they splutter, add the broken urad gram and sauté till they brown. Now add the curry leaves, stir once and add the beans. Stir fry the payar for a couple of minutes. Add salt and turmeric powder. Turn down the heat and allow the cowpeas to cook till done. Take the cooked payar ,off the heat.

Now run the grated coconut and the green chilies in the jar of your mixer grinder, a couple of times, without adding any water. You will have crushed mixture of coconut and chilies, with flecks of the green chilies showing. Do not grind it to a paste. These crushing releases the flavors/ juice in the coconut and the chilies. Add this to the payar and stir well to mix.

KOOTU CURRY

 KOOTU CURRY

Ash gourd/elavan chopped into cubes - 1 1/2 Cups

Yam/Chena cubed = 1/2 cup

Chana dal - 1/4 cup

chili powder - 1/2 tsp.

turmeric - a big pinch

salt as required

To grind

grated coconut - 1/2 cup

cumin/jeera - 1/2 tsp.

For Seasoning

oil preferably coconut oil - 1 tbsp.

mustard seeds

urad dal - 1 tsp.

 

Method of Preparation

Cook the chopped ash gourd, yam and chana dal with turmeric and chili powder added. I usually pressure cook for 2 whistles. Drain excess water. If pressure cooked, be gentle when u mix the veggies else it will turn mushy. Add salt and cook for 5 minutes for the veggies to soak in the salt.  

Ground grated coconut and cumin seeds to a coarse paste. Do not add water. If required sprinkle a few drops of water. Stir in the ground paste and check the salt. Cook for a few minutes, till it turns dry. Do the seasoning and fry till coconut is brown. Pour the seasoning over the curry.

Tips: Kootu curry is an inevitable part of Onam Sadhya.