The take it easy chef
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.
Here is an easy-to-make, fresh, and healthy salad recipe. This Chicken and almond salad with mint-cilantro dressing is ideal for a quick, weeknight dinner, and makes it a tasty, satisfying meal. This recipe is gluten-free, and paleo friendly.
Legendary sriracha sauce and succulent chicken married together by frying – this Sriracha Fried Chicken is a match made in heaven!
Tasty ginger prawns (shrimps) with warm aroma of ginger, mellow richness of silky cream, and mild fieriness from chilies and black pepper, – pure bliss!
This homemade fish cutlet is made fresh with fish, potatoes, and spices, and will fill up your kitchen with the delicious smell of fried breadcrumbs.
Morsels of chicken fried over a low flame with grated coconut and spices – Fragrant and just moist enough, this delicious dish brings together all the great flavours of Konkan coast.
If something can be called a bowl of happiness, this could well be it. Khow Suey is a delicious noodle dish from Burma made with egg noodles, curried chicken and coconut milk. Served with a variety of condiments, each spoon full of soup you eat will be bursting with flavours! Khow Suey is probably the first thing that comes to mind when you think about Burmese cuisine. 
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.
