The take it easy chef
Tasty prawns (shrimps) with warm aroma of ginger, with mellow richness of silky cream, mild fieriness from chilies and black pepper, all topped up with fresh coriander leaves – pure bliss!
What memories does a tasty plate of seafood evoke? Is it about seashores, or great beaches were you have been to, or fun times at some fantastic vacations, or a great restaurant you have visited?
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.
Erachi Choru is a traditional meat and rice recipe from the Malabar region of Kerala. Made with all the great spices of Malabar, and flavorful coconut oil, it is the taste and love of Kerala in a plate. For me, this recipe started from an insatiable craving for Biriyani, my favourite rice dish on a Sunday afternoon. It was a lazy weekend, and I didn’t have the patience or time to cook a proper biriyani. Nevertheless, the craving to devour some rice and meat cooked with spices was not just going away. Just before I was about to order a…
This Kerala Chicken Curry (Nadan Chicken Curry) is from my granma’s kitchen. An all-time family favourite, I learned this heirloom recipe from my mom.
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!
Every time we have a get-together, my cousin makes this signature dish of his. And each time we cannot get enough of it. To celebrate the Easter long weekend, I thought of making this amazing dish myself. It turned out really well. Here it is…’The Take-It-Easy’ version of the fish fried rice. Replace the fish, with small pieces of chicken, and you have a delicious chicken fried rice. Alternatively, you can make this fried rice with your choice of vegetables (cauliflower works great). * If you are not a big fan of fish, replace with small pieces of chicken, and…
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.
