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: green chillies
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.
Thalassery style sardine fry involves slow-cooking the fish by frying in a base of grated coconut, rice flour, dry chillies, ginger, and curry leaves.
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.
Chicken Chinthamani is a delicious, roasted-style chicken preparation that you’ll love cooking and sharing. Bite-sized pieces of fried chicken cooked with crushed chilli flakes, curry leaves, and a dash of vinegar. It is incredibly simple, yet amazingly delicious chicken!
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?
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!
If you love idli, you cannot say no to this terrific combo of delicious, super healthy ragi idlis and the lip-smacking pepper coconut chutney. You have a perfect breakfast when you pair these soft, fluffy idlis with this fantastic, one-of-a-kind, six pepper medley coconut chutney.
Chicken ularthiyathu is a popular dish from the Kerala cuisine. Chicken is cooked with onions and a variety of spices, before reducing to a roast consistency to absorb all the flavours. Fresh coconut chips are added to this dry curry to give a crunchy texture and that forms the highlight of this dish.
This Egg Curry Kerala Style is packed with flavours – it has subtle sweetness from onions, creaminess from coconut milk, mild tanginess from tomato, and a hint of heat from chillies.