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.
Small pieces of chicken slow-cooked in a blend of chilli powder, coriander powder, and a freshly-ground red chilli paste – that is chicken perattu for you.
Think of potato podimas as a flavourful Indian version of mashed potatoes cooked with a seasoning of mustard seeds, urad dal, and curry leaves.
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.
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.
This chilli paneer dry celebrates some of the finest Indian spices. It takes just 30 minutes to make this simple, flavourful delicacy from scratch!
This beans stir-fry cooked in traditional Kerala style is an easy, tasty preparation and healthy! It’s loaded with fibre, proteins, vitamins and minerals.
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.
This delicious moringa (drumstick) leaves stir-fry is made with two superfoods – moringa and coconut. This traditional recipe is easy, healthy and tasty!
Kappa / Cassava – Mustard seeds, curry leaves, crushed dry chillies, and garlic, fried in coconut oil and mixed with mushy tapioca with a seasoning of turmeric and salt. For me, that’s the gooey joy of food!
