Keema matar has its origins in the Mughlai cuisine and is nothing but minced meat (I have used chicken mince in this recipe) cooked with green peas and aromatic spices.
One of the easiest Chicken recipes I have ever come across – Chicken Ghee Roast. Chicken is slow cooked in spices roasted in Ghee resulting in tender, juicy, and flavorsome pieces of chicken.
Craving for something meaty, spicy, sweet and tangy? You got it!
Try the naadan meen curry – simple home style fish curry, no frills, no fanfare, just plain good ol’ fish curry from the Kerala Cuisine. Lip smacking good!
Looking for an easy recipe to make chicken curry?
Cilantro Chicken curry: flavors of coconut, cilantro and aromatic spices. Perfect with rice or naan and ready in under 40 minutes. Best antidote for your work-week blues.
Guest Post by Jyothi Rajesh, Curry Trail. Chettinad egg curry is not the normal egg curry. It is flavor packed egg curry with lot of spices in it. It is easy to make and tastes simply delicious!
Kerala fish curry with coconut milk is reminiscent of everything Kerala: sea food, coconut milk, raw mango, coconut oil & spices. Oh! so rich, creamy & yum!
Chicken is marinated in dry roasted spices & cooked on a low heat till the pieces are flavorful, juicy & slightly crispy outside. Simple. Spicy. Succulent.
These bite sized chicken patties can be served as an appetizer. Perk it up a notch by sprinkling chaat masala. Serve it with ketchup.
Spicy & tangy fish curry is a melange of flavors. Kokum/Kudampuli gives this fish curry a unique taste. Fish, Coconut & Kudampuli – truly, Kerala’s own dish.