This baby corn noodles is a super-easy, rustic bowl of food to cheer you up after a busy day of work. Onions, capsicum, and baby corn, cooked in soy sauce form the soul of this noodle dish.
Course: Main Dish
This pan-fried masala sea bass is a great balance of flavours. It’s served on a tomato-chilli paste, and garnished with fried shallots and coriander leaves.
This Moroccan style lamb tagine celebrates all the great ingredients from Morocco – Slow-cooked lamb with dry fruits, aromatic spices, and olive oil.
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.
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).
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!