• Bread Upma – Bread and Vegetables masala Stir Fry

    Bread cubes stir fried with vegetables and spices. An easy, healthy and tasty breakfast option using leftover bread.

  • Indo Chinese Chicken Fried Rice

    Chicken and vegetables cooked in a sauce combo and then mixed with rice. An easy Indo Chinese style fried rice recipe to make at home.

  • Kerala Style Sambar

    A lentil based vegetable stew cooked with spices and tamarind pulp. A South Indian delicacy. It tastes so good with dosa, idli and rice. This is my own evolved kinda sambar recipe with tips taken from my mom and my friends 🙂

  • Potato Chicken Casserole

    Chicken and veggies combined in simple white sauce and cooked in baked potato bed!

  • Cheese Schezwan Roll Dosa

    South Indian Dosa stuffed with chinese filling and cheese! A must try Indo – Chinese fusion.

  • Chicken and Cheddar Souffle

    This recipe is adapted from foodnetwork.com. Chicken and veggies are combined in a simple white sauce thickened with egg yolks and a flavorful cheese. Stiffly beaten egg whites bring in fluffy texture.

  • Au Gratin with Chicken

    Gratins are perhaps the best filling dinner bakes of the Euro cuisine. They don’t take much skill to bake and like Fritata’s can accommodate mostly anything as filling.
    The key part is to get the Cheese – Bechamel Sauce in right quantity. Once you get a hang of gratins, this will be the major dish you turn to whenever you have an impromptu guest.

  • Chicken Stew – Kerala Style

    This recipe is adapter from my mom. Appam with Chicken Stew is one of my favorite breakfast. Chicken simmered in coconut milk with onion, ginger- garlic and pepper. Great combination with Idiyappam and bread also.

  • Carrot (Gajjar) Halwa

    Traditional Punjabi dessert made with carrots and milk. It goes well with Vanilla ice cream.

  • Sauteed Vegetables in Coconut Oil – vegetable olathiyathu

    This is a very simple and tasty side dish for all Kerala lunch recipes. The key to this recipe is to not use a lot of oil and not over cook. The flame should be medium and ingredients constantly stirred. Vegetables should be cut into small pieces so that the stirring will evenly cook all of them