Filled with a spicy, flavourful mix of minced chicken in a flaky, wholewheat flour flatbread, this keema paratha is a joy to cook, share, and eat!
Roasted chilli bajji peppers (banana peppers), spicy garlic chutney, and flavourful aloo masala – this chilli bajji pav is a delightful melange of flavours.
Bangda Uddamethi is a delicious mackerel curry from the Goan cuisine. The unique combination of flavours rendered by roasted methi seeds, grated coconut, and tamarind will leave you asking for more!
This crispy oven-baked sweet potato chips and watermelon salsa is a great snack combination that you can indulge in without feeling guilty!
This delicious vegetable cutlet is vegan, gluten-free, and an easy snack to make even on a weekday! You could enjoy this beetroot cutlet on its own or use it as a patty to make a yummy veggie burger!
Masala Omelette, cooked with onions, tomatoes, chillies, turmeric powder and coriander leaves add a much-appreciated oomph to regular omelettes.
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.
Ground meat seasoned with some great spices and onions, molded around skewers and slow cooked, that’s seekh kebab on a skewer for you.
This is probably the easiest seekh kebab recipe that you’ll come across. I have tailored it for home cooking.
Egg bhurji, to me, is like an Indian version of scrambled eggs. It’s not that a traditional scrambled eggs is not sufficient. It’s just that we love our spices, and we love to show them off!
Vangi Bath (Eggplant / Aubergine / Baigan Rice), is a popular rice-based delicacy from the Karnataka cuisine, where small pieces of aubergine is cooked with select spices (vangi bath masala), and mixed with rice making it a meal in itself.