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690 recipes
Chettinad Kara Kulambu
A deeply flavoured tamarind kulambu from the Chettinad kitchen, this dish gets its character from a freshly dry-roasted masala paste ground with coconut.
Dhaniya Murgh
A straightforward chicken dish built around coriander powder as the dominant spice, Dhaniya Murgh comes together in one pan with tomato puree, ginger garlic paste and a handful of fresh coriander leaves to finish.
Fried Fish with Chili Shrimp Paste Sauce
A whole fish is deep fried until the skin is crisp, then topped with a punchy sauce made from dried red chillies, garlic, small onions, and shrimp paste.
Chicken Pepper Fry
A dry, spiced chicken dish built around coarsely ground black peppercorns and a ginger-garlic paste.
Stuffed Parwal
A simple stuffed parwal recipe where hollowed-out pointed gourds are packed with a spiced mashed potato filling that includes green mango paste, garlic, green chilli, and fresh mint.
Masaledar Kundru
Kundru cooked with a freshly made onion, garlic, green chilli and curry leaf paste, then finished with dry spice powders, makes a satisfying side dish that comes together quickly.
Fried Mutton with Coconut
A dry, well-spiced mutton preparation where parboiled mutton is cooked in a thick masala of onions, tomatoes and red chilli paste, then finished with slices of dried coconut and a dusting of fennel powder.
Cheppankizhangu Paruppu Kuzhambu
A thick, tangy Tamil kuzhambu made with colocasia (cheppankizhangu, known in English as taro root), toor dal and a freshly ground spice paste of dry coconut, sesame seeds and red chillies.
Kara Chutney
A sharp, spicy chutney made by grinding raw onions, tomatoes, dry red chillies and tamarind into a smooth paste, then cooking it in gingelly oil with a mustard and urad dal tempering.
Chilli Soya Chicken
A quick stir-fry style dish that brings together fried boneless chicken, soy sauce, chilli paste and three colours of capsicum in a lightly sauced, well-seasoned preparation.
Chingri Malai Curry
A Bengali prawn curry made with coconut milk, whole spices and a freshly ground masala of onion, ginger garlic, green chilli and grated coconut.
Roast Chicken (Whole Masala Chicken)
A whole chicken is rubbed inside and out with a ground spice and almond paste marinade, left to rest in the fridge, then roasted until the skin is browned and the juices run clear.
Chettinad Meen Kuzhambu (Chettinad Fish Curry)
A bold, tamarind-based fish curry built on a freshly ground masala of coriander, cumin, saunf, peppercorns and dry red chillies fried in gingelly oil.
Paneer Peshawari
A rich paneer curry built on two layers of onion and tomato, one finely chopped into the base and one sliced and added later for texture.
Sundakkai Gothsu
A thick, tangy gothsu made with fresh sundakkai, tamarind water and a freshly ground coconut and spice paste.
Kaikari Kuruma
A South Indian mixed vegetable kurma built on a ground paste of fresh coconut, almonds, poppy seeds and green chillies.
Mutton Boti Kebab
Boneless mutton pieces are marinated twice, first in papaya paste, lemon juice and ginger garlic paste, then in a spiced yogurt mix, before being skewered and roasted until charred at the edges.
Mixed Vegetable Kabab
A vegetable kabab made with pressure-cooked potatoes, steamed carrots, beetroot, raw banana and French beans, all bound together with soaked bread and Bengal gram flour.
Baby Potato Mor Kuzhambu
Tender baby potatoes are cooked in a freshly ground coconut, dal and spice paste, then finished with cool buttermilk to give a tangy, lightly spiced gravy.
Parsi Prawn with Potatoes
A well-spiced prawn and potato dish built around a paste of dry red chillies soaked in malt vinegar, cumin, garlic, and turmeric.