The take it easy chef
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.
Legendary sriracha sauce and succulent chicken married together by frying – this Sriracha Fried Chicken is a match made in heaven!
Pavakka theeyal is a traditional Kerala delicacy made with roasted coconut, spices and tamarind. Made with bitter gourd,this is a treat for your taste buds.
Tasty ginger prawns (shrimps) with warm aroma of ginger, mellow richness of silky cream, and mild fieriness from chilies and black pepper, – pure bliss!
Everything about this desi delicacy is celebratory. This restaurant style paneer butter masala is pure, divine Indian food at its best!
If you have been to a traditional Kerala feast (Sadya), at a wedding, a ceremony, or a festival like Onam, you would have definitely come across and tasted Avial (Aviyal), served alongside twenty or more other vegetarian dishes, and felt amazed how elegantly it stood out as the hero on the plate (or the plantain leaf in truly traditional instances).
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. 
I have been asked why my posts are always about chicken, meat, fish or seafood. They ask “Do you not eat (or cook) any vegetables?”. The answer is “yes, I do.” In fact, while growing up, for every meal, my mom used to serve two vegetable based curries. Even now, we have at least one vegetable dish included in our lunch and dinner meals. But, for me, the “hero” in all those meals has been the protein, which is the aforesaid chicken, meat or fish. That’s why I almost, always, post these “hero” recipes.
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.
