CRISPY ALOO LACCHA PAKORA /BATATA LACCHA BHAJIYA / ALOO PAKODA INGREDIENTS METHOD Wash the potato strips and drain out the excess water . Take it in a bowl and add all the other ingredients one by one . mix well. Sprinkle water as needed while mixing , we need a thick mixture. Wet your hands ,
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VATANA CURRY RECIPE/ WHITE PEA RECIPE INGREDIENTS METHOD Either pressure cook or co cook the soaked peas with water + salt + little turmeric till soft .[ don’t overcook ] Heat oil in a pan and crackle the jeera . Add onion + curry leaves + green chilli and stir fry till translucent . Add
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ULUNDHU KALI | ULUNTHANKALI /URAD DAL HALWA “Enjoying some healthy and authentic #UlundhuKali today! 🥣💪 Perfect for breakfast. Ulundhu Kali | Ulunthankali is a super healthy native pudding made by roasting and grinding urad dal, raw rice to a fine powder and cooking it with palm jaggery syrup and gingelly oil.It is a traditional and
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CHEF PILLAI’S FISH NIRVANA RECIPE / MEEN NIRVANA Fish Nirvana is a signature, indulgent South Indian fish curry from Chef Suresh Pillai, a refined version of traditional Kerala dishes, featuring pan-fried, spice-marinated fish (like Kingfish or Pomfret) gently poached in a rich, aromatic coconut milk and ginger sauce, often slow-cooked in a banana leaf for
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HARIYALI CHICKEN TIKKA INGREDIENTS PREPARATION METHOD Heat oil + ghee in a heavy pan . Add the marinated chicken and mix , stir fry for a minute. Cover the pan and allow the chicken to sweat [ leave water ] on medium heat . Once the chicken sweats completely ,open the lid . Now cook
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