The take it easy chef
Chicken Pulimunchi is a unique balance of flavours. This delicacy from the Mangalore cuisine is tangy from the “puli” or tamarind, and mildly hot from an assortment of dry-fried spices.
Bibimbap or bi bim bap means mixed rice. It consists of a variety of sauteed, seasoned veg and meat served on a bed of rice, topped with a fried egg, and accompanied by some hot chilli pepper sauce (gochujang). It’s delicious!
Samosa, in India, is a popular fried snack with a savoury filling, usually mashed potatoes (aloo) and spices. This is a new samosa recipe made with Asian spring roll ingredients – minced chicken, carrots, cabbage, spring onion, and ginger, prepared with soy and oyster sauces.
Chicken Cafreal is a Goan delicacy without which a festive feast is not complete. With a succulent deep-green colour from the coriander (cilantro) leaves, and intricately balanced aroma from various spices, this unique preparation will win over your taste buds.
Prawns peera is an authentic Kerala delicacy celebrating some of the ingredients the state is famous for – most notably lovely seafood, prawns in this instance. Mellow sweetness of grated coconut, and the subtle tanginess of pot tamarind (kudampuli), with the understated heat from green chillies brings out the best of prawns.
This chicken kebab recipe is part of an unpaid, unbiased product review, and the first of its kind on this blog. I love kebabs. I don’t mind indulging in fried chicken kebabs once in a while!
Naadan mulakkita meen curry – This unique style of preparation involves slow cooking with pot tamarind (kudampuli), and keeping it aside for 4-5 hours to infuse the flavours. Sourness of the tamarind, and the mild heat from the chilli powder forms the character of this fish curry.
This mutton (lamb) recipe, slow-cooked in authentic Kerala style is mildly hot, and spicy, and has many great ingredients that God’s own country has to offer – great spices, coconut milk, and the signature coconut oil.
This recipe is from one of the most aromatic and spiciest cuisines of India – Chettinad! Chettinad cuisine, from the Chettinad region of the South Indian state Tamil Nadu, is known for it’s distinctly aromatic and spicy style. It has a lot of flavours going on, so finding the perfect blend of spices is the key.
This chicken and mushroom soup is rustic, hearty and comforting. It has all the lovely ingredients of a classic chicken soup with an added woodsy flavour from the mushrooms.
My name is Arun. I am a marketing professional during the day, and love spending time in the kitchen during weekends cooking the food that I like to eat.