Vazhuthananga Udachathu is a delicacy from Kerala where brinjal (eggplant/aubergine) is roasted on a gas stove, the smoky flesh combined with roasted dry chillies, finely chopped shallots, tamarind, and salt, and held together by coconut oil.
Small pieces of chicken slow-cooked in a blend of chilli powder, coriander powder, and a freshly-ground red chilli paste – that is chicken perattu for you.
Crispy on the outside and juicy in the inside – These freshly fried Indian chicken wings are hot and succulent with a well-balanced amount of spiciness.
This masala egg fry elevates boiled eggs to a different level. It is a wonderful combination of black peppercorns, red chillies, and coriander seeds with a hint of cumin.
This Kerala duck pepper roast is the only recipe you will need for a laid-back weekend cooking. Small pieces of duck meat slow-cooked until they are coated with a reduced spice base with a kick of black pepper. Mouthwatering, isn’t it?
Succulent squid rings with a wonderful aroma of spices cooked in ghee and fresh curry leaves. This squid ghee roast in Mangalorean style is a delightful seafood delicacy that you’ll fall in love with!
Loaded with flavours of cheese and garlic in a pillowy, pull-apart bread, this Pull-Apart Cheesy Garlic Bread is an easy, homebaked garlic bread indulgence!
Coated with a flavoursome masala and fried in coconut oil, this Kerala fish fry is the best! It’s delightfully crispy on the outside and succulent inside!
This crispy oven-baked sweet potato chips and watermelon salsa is a great snack combination that you can indulge in without feeling guilty!
Pazham pori (banana fritters) made with ripe bananas and a simple batter, along with a glass (never a cup) of tea is Kerala’s favourite teatime snack combo!