The take it easy chef
Ivy Gourd, also known as Tindora or baby watermelon, is a tropical plant which grows as a vine. It is a popular ingredient in Indian, Malaysian and Thai recipes.
This is an ideal summer recipe – requires you to spend very less time in kitchen, without compromising on taste!
Next time you feel like having a cheesecake, make (not bake) it at home. This recipe will help you make a refreshing no-bake strawberry cheesecake in no time. With all the ingredients ready, which isn’t many, you can make this cheesecake in 15 mins. For best results, leave it in the fridge for at least 5-6 hours before serving.
Scotch Eggs (savoury eggs) with a Tropical Twist is The Take It Easy Chef’s take on a classic British snack
Are you ready for some sticky, juicy, finger licking good, fried chicken? This easy-peasy honey fried chicken is comfort food at its best.
This butter and garlic fried prawns, with garlic and chilli flakes, and a dash of lime, is one of the easiest prawns recipes that you’ll ever come across
Goan cuisine is not just about their seafood. Check out this wonderful chicken recipe that brings together a variety of spices and grated coconut in a succulent chicken curry.
This crab curry is probably one of the simplest yet delicious crab recipes that you’ll ever come across. Try this three-ingredient recipe today. The flavours delivered by this dish will blow your socks off!
This Irumban Puli (Bilimbi) pickle is all about the nostalgic flavours that you can never forget! The sourness of bilimbi and the heat from the chilli powder makes this a mouthwatering pickle.
