Succulent pieces of chicken marinated in a yoghurt base and cooked in an onion-tomato paste with select whole spices and butter. This easy butter chicken recipe is a crowd-pleaser.
This pressure cooker mutton biryani is an easy-to-cook version of the famed Malabar mutton biryani. Jeerakasala rice cooked with whole spices, soaking up the flavours of juicy mutton simmered with onions, spices, mint and coriander leaves – it is a union that you cannot refuse!
Ragi Manni is a traditional, healthy dessert made with finger millets, jaggery, and coconut milk. This pudding with its jelly-like consistency is super-easy to make and tastes great when served chilled.
Mildly spiced Kerala mutton stew is made by simmering morsels of mutton and potato in coconut milk. Here is a simple, pressure-cooker version of this hearty delicacy.
Andhra chilli chicken is a hot, spicy, and mildly tangy indulgence that’ll add to your food memories. It’s fiery and highly addictive! You have been warned!
Pradhaman is a popular payasam (pudding) served as a dessert in traditional Kerala feasts. This delicious treat is made with rice, jaggery and coconut milk.
Thalassery Biriyani is a delicious mix of fragrant rice, spices, and chicken in a soulful gravy, married together by slow cooking to absorb the flavours.
Chicken Cafreal is a Goan delicacy without which a festive feast is not complete. With a succulent deep-green colour from the coriander (cilantro) leaves, and intricately balanced aroma from various spices, this unique preparation will win over your taste buds.
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.