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!
Ingredient: fennel seeds
Pressure Cooker Chicken Curry
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.
Mushroom Masala
Succulent, earthy mushrooms cooked in a fragrant ground paste of grated coconut, with a hint of tanginess from the tamarind, and the fresh notes of fennel seeds.
Squid Ghee Roast
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!
Pressure Cooker Mutton Biryani
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!
Chilli Paneer Dry
This chilli paneer dry celebrates some of the finest Indian spices. It takes just 30 minutes to make this simple, flavourful delicacy from scratch!
Thalassery Chicken Biriyani
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.
Chettinad Chicken Curry
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.
Kori Sukka / Chicken Sukka (Mangalore Style Dry Chicken Curry)
Morsels of chicken fried over a low flame with grated coconut and spices – This Kori Sukka brings together all the great flavours of the Konkan coast.
Erachi Choru (Meat Rice Kerala Style)
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…