The take it easy chef
Mambazha Pulissery, made with ripe mangoes, coconut, yoghurt, green chillies, and spices, is a summertime curry from Kerala. This mild curry, deliciously sweet from the mangoes and lightly tangy from the yoghurt, is paired with rice for a perfect summer day lunch.
Tear a piece of parotta soaked in the chicken salna and put it in your mouth. The slightly watery gravy of salna will slowly trickle into the flaky parotta. When they meet, there is magic!
Thinly sliced onions sauteed with cumin and fennel seeds followed by chilli, garlic, and ginger for the flavourful curry base. And all the magic happens when we cook chicken with this curry base in a pressure cooker.
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.
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!
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!
This chilli paneer dry celebrates some of the finest Indian spices. It takes just 30 minutes to make this simple, flavourful delicacy from scratch!
Pumpkin Erissery is a traditional Kerala dish prepared by cooking pumpkin and pulses with grated coconut and finished off with a garnish of roasted coconut.
Easy Shakshuka – Eggs cooked just enough in a bubbling sauce of tomatoes, bell peppers, garlic, cumin and paprika, and all the wonderful aromas with it!
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.
