Our recipe collection

The mould must always be very hot before dipping into the batter. Do not immerse the mould completely into the batter, or the cookie will n…

The batter does not require fermentation. Add finely chopped onions, grated carrots, drumstick leaves, spinach or moringa leaves for a nutr…

Brinjal Dalcha (Salna) Onion Raita Boiled Egg Lemon Pickle Cucumber Salad Seeraga Samba rice is essential for authentic Ambur biryani. Its…

Steamed rice with ghee Jeera rice Chapati Parotta Rasam and rice Bone-in chicken gives the best flavour and remains juicy. The roasted spic…

Add raisins or dried cranberries for sweetness. A squeeze of lemon juice prevents the apples from browning. Best served chilled.

Traditionally, Loomi (dried black lime) gives Mandi its characteristic smoky citrus flavour. Use skin-on chicken for the juiciest result. T…

Makes approximately 50 small badusha. Fry over low to medium heat to ensure the inside cooks evenly. The sugar syrup should be warm, not bo…

Meanwhile, cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve ½ cup of the…

Makes one 20 cm (8-inch) pie, serving approximately 8 people. Caramelising the bananas adds extra flavour but can be omitted if preferred.…

Cheese Sauce: Add 1 cup grated cheddar or Parmesan. Cream Sauce: Stir in ¼ cup fresh cream. Parsley Sauce: Add 2 tbsp chopped fresh parsley…

Slow roasting after pressure cooking develops the rich Kerala-style flavour. Coconut slices fried in coconut oil can be added for a traditi…

Preheat the oven to 180°C (160°C fan).

Preheat the oven to 180°C for 15 minutes.

Serves 10–12 people. Kirsch gives the cake its traditional Black Forest flavour. For an alcohol-free version, use almond extract or additio…

This cake develops a richer flavour after 1–2 days. Add 100 g chopped walnuts or pecans for extra texture. Mixed dried fruit can be used in…

Makes approximately 25–30 laddus, depending on size. The boondi should remain soft, not crispy. One-string syrup is essential for properly…

Slice the brinjals into rounds or lengthwise.

Vegetable Kurma Onion Raita Chicken Curry Mutton Curry Paneer Butter Masala Boiled Eggs Brinji is a mildly spiced coconut milk rice traditi…

The dough must be well chilled for easier rolling. Do not overbake; the biscuits should remain pale with lightly golden edges. Store in an…

The tawa method gives the closest result to traditional tandoor naan and is recommended. The dough should remain soft and slightly sticky f…

Soak the paneer in warm water for 10 minutes before adding it to the gravy to keep it soft. For a richer restaurant-style flavour, add an e…

Grease and line a deep 23 cm (9-inch) square cake tin or a 20 cm (8-inch) round cake tin with a double layer of baking paper.

For a richer halwa, replace half of the milk with condensed milk or add 100 ml fresh cream. Khoya (mawa) can be added towards the end for a…

This recipe is scaled directly from the original commercial recipe that produced 18 × 1 lb loaves. The cake freezes well for up to 3 months…

Sambar Rice Rasam Rice Curd Rice Chapati Coconut oil gives the most authentic Kerala flavour. Beans or peas can be added for variation.

Add sunflower or pumpkin seeds. Feta cheese can be added for extra flavour.

Using rava instead of maida gives a crispier coating. Double-fry the cauliflower for an extra crispy texture. Add 1 teaspoon of soy sauce a…

Add finely chopped cucumber for extra crunch. For extra spice, add finely chopped green chillies. Sprinkle sev or crushed papdi just before…

Poori Appam Puttu Chapati Dosa For authentic Kerala-style channa curry, use black chickpeas (kadala) instead of white chickpeas. Add ½ teas…

Resting the dough is essential for easy rolling and soft texture. Do not use too much dry flour while rolling, as it can make the chapatis…

Steamed rice Idiyappam Appam Dosa Chapati Parotta Sesame oil (gingelly oil) gives the authentic Chettinad flavour. Kalpasi (Black Stone Flo…

Steamed rice Idiyappam Appam Dosa Parotta Chapati Kal Dosa Gingelly (sesame) oil is essential for authentic Chettinad flavour. Kalpasi (Bla…

Steamed rice Idiyappam Appam Parotta Kal Dosa Chapati Bone-in chicken produces a richer, more flavourful gravy. Gingelly (sesame) oil is tr…

Steamed rice Ghee rice Jeera rice Chapati Parotta Dosa Appam Use fresh medium or large prawns for the best flavour and texture. Do not over…

Serve hot as an appetiser. Enjoy with steamed rice. Serve alongside idiyappam or appam. Accompany with crusty bread for a light meal. Bone-…

Pantry: 3 months Refrigerator: 6 months Freezer: 1 year Chicken Kuzhambu Pepper Chicken Mutton Sukka Mutton Biryani Fish Curry Crab Curry P…

Steamed rice Idli Dosa Idiyappam Appam Kambu or Ragi Kali A clay pot (manchatti) gives the curry its authentic Chettinad flavour and improv…

Steamed rice Rasam rice Curd rice Chapati Dosa Sandwich filling Stuffing for wraps Traditionally, shark (Sura) is used for Meen Puttu, but…

Steamed rice Ghee rice Parotta Chapati Dosa Bone-in mutton gives a richer flavour. Freshly roasted fennel powder can be sprinkled at the en…

Steamed rice Idiyappam Appam Dosa Kal Dosa Chapati Fresh mud crab or sea crab both work well for this recipe. Gingelly (sesame) oil provide…

Steamed rice Jeera rice Rasam rice Chapati Parotta Dosa Freshly crushed black pepper gives the best flavour and aroma. Bone-in chicken rema…

Heat oil in a frying pan, add fennel seeds

Wash and pat dry the chicken pieces.

Garlic bread Caesar salad Roasted broccoli Steamed asparagus Green salad Freshly grated Parmesan melts more smoothly than pre-grated cheese…

Add spinach during the last few minutes for extra nutrition. Homemade chicken stock can replace the water and stock cube. Parmesan cheese m…

Onion Raita Brinjal Salna Boiled Egg Papad Pickle Basmati rice produces long, separate grains, while Seeraga Samba rice gives a more tradit…

Chilling the mixture helps the kebabs hold their shape while cooking. For a healthier version, grill or bake at 200°C for 18–20 minutes, tu…

Garlic bread Caesar salad Green salad Steamed broccoli Roasted vegetables A 3 lb rotisserie chicken yields approximately 4 cups of cooked m…

This is a soft, moist chocolate cake with a rich chocolate ganache topping. For a stronger chocolate flavour, use dark chocolate (60–70% co…

Makes approximately 16 standard-sized cupcakes. Do not overbake, as the cupcakes can become dry. Dutch-processed cocoa gives a richer choco…

Hot coffee intensifies the chocolate flavour without making the cake taste like coffee. Ensure the cakes are completely cool before frostin…

Sour cream gives the cake an exceptionally moist and tender texture. For a richer chocolate flavour, replace the water with freshly brewed…

Garlic bread Caesar salad Rocket salad Roasted vegetables Garlic mushrooms Preparing the ragù a day ahead gives an even deeper flavour. Fre…

Fresh blueberries provide the best texture, but frozen blueberries can also be used without thawing. Chilling the pastry before baking help…

These biscuits are crisp and ideal for decorating with icing. Add lemon zest or orange zest for extra flavour. Store in an airtight contain…

Add grilled chicken for Chicken Caesar Salad. Bacon can also be added.

Add grated apple for sweetness. Replace sour cream with Greek yoghurt for a lighter version.

For an ultra-smooth custard, blend the ingredients briefly and strain before baking. Avoid overmixing, as excess air can create bubbles in…

Use seasonal fruit for the best flavour. Avoid fruits that release too much moisture, such as watermelon. The tart is best eaten on the day…

Egg noodles may be substituted for macaroni. Freeze the stock separately for later use. Add sweetcorn or peas for extra vegetables.

Fill tarts and tartlets Spread on scones, toast or muffins Layer in cakes Fill cupcakes Swirl into yoghurt Serve with pancakes or waffles S…

Makes approximately 2½ cups of frosting. For chocolate buttercream, add 50 g sifted cocoa powder. For coloured frosting, add gel food colou…

Freshly grated coconut gives the best flavour and texture. Milk produces a richer burfi, while water gives a longer shelf life. Add ½ teasp…

Toast the coconut before decorating for a richer nutty flavour. Almond extract can be omitted if preferred. For extra moist cupcakes, repla…

Toast the walnuts lightly before adding them to enhance their flavour. For a stronger coffee flavour, use espresso powder instead of instan…

Makes approximately 10 scones. Handle the dough as little as possible to keep the scones light and tender. Cold butter is essential for a f…

Garlic bread Caesar salad Green salad Roasted vegetables Garlic toast Add mushrooms, broccoli, sweetcorn or spinach for extra vegetables. C…

For extra crispy dosas, ensure the batter is slightly thinner than idli batter. Stir the batter gently before making each dosa. A cast-iron…

Kerala Rice Sambar Sadya Meals Pineapple, mango, pumpkin or ash gourd can replace cucumber. Do not boil after adding yoghurt.

Steamed rice Ghee rice Jeera rice Chapati Parotta Dosa Appam Idiyappam Boneless chicken thighs give the juiciest result, but curry-cut chic…

Steamed basmati rice Jeera rice Chapati Roti Naan Paratha For a creamier dal, use equal quantities of toor dal and yellow moong dal. Add ½…

Use 2–3 tablespoons of masala for 1 kg of mutton or chicken. Add along with ginger-garlic paste after sautéing the onions and tomatoes. Bes…

Onion Raita Dindigul Brinjal Pachadi Dalcha Boiled Egg Onion Salad Lemon Pickle Seeraga Samba rice is essential for authentic Dindigul Thal…

Soy sauce Chilli oil Sweet chilli sauce Garlic chilli dip Vinegar with sliced green chillies Add 1 teaspoon of ginger and 2 cloves of mince…

Preheat the oven to 200°C (180°C fan).

The optional raw egg creates a richer, silkier gravy. For a spicier kuruma, increase the number of green chillies. Add a pinch of garam mas…

Parotta Chapati Dosa Idiyappam Biryani Kuska (Plain Biryani Rice) Traditionally served with Tamil Nadu Parotta as "Empty Salna" (without me…

Steamed rice Idli Dosa Chapati Curd rice Small purple brinjals are ideal as they remain whole and absorb the flavours beautifully. Sesame (…

Canned tuna, canned mackerel or freshly cooked fish all work well. For a softer filling, mash the potatoes more finely. Add ½ teaspoon gara…

Add fresh basil or parsley. Best served chilled.

The dough should be soft but not sticky. Always fry on low to medium heat to ensure the jamuns cook evenly inside. The sugar syrup should b…

Clean all the ingredients individually, removing any stones, stalks or impurities.

Take 1 cup of the prepared bajji mix in a bowl. Gradually add water and whisk into a smooth, thick batter. Allow the batter to rest for 10–…

Use 2–3 teaspoons for 500 g cooked chickpeas. Also suitable for chole, chickpea curry, rajma and vegetable curries. Amchur provides the cha…

Use 2–3 tablespoons for 1 kg chicken or mutton. Add while cooking after sautéing the onions and ginger-garlic paste. Dry roasting each spic…

Freeze in 500 ml portions for easy use. Homemade stock keeps for 3–4 days in the refrigerator. Excellent for soups, gravies, risotto, sauce…

Use raw rice (Pacharisi) for the softest idiyappam. The flour should be very finely ground to produce smooth string hoppers. Proper roastin…

This traditional steamed flour method produces exceptionally soft idiyappam. Ensure the flour is completely cooled before sieving. If the f…

Paneer Butter Masala Palak Paneer Kadai Paneer Paneer Tikka Chilli Paneer Paneer Bhurji Paneer Fried Rice Vinegar (¼ cup) can be used inste…

Mango Pickle (Avakkai) Lemon Pickle Garlic Pickle Gooseberry (Amla) Pickle Mixed Vegetable Pickle Ensure all ingredients are completely dry…

Keep the dough and butter cold throughout the process for the flakiest layers. Chill the dough whenever it becomes soft. Do not overwork th…

Use 1–2 tablespoons of rasam powder for 4 cups of rasam. Add towards the end of cooking to retain the fresh aroma of the spices. Some famil…

The remaining tamarind fibre can be boiled with 1 cup of water and used to make rasam. Refrigerated tamarind paste keeps well for 2–3 month…

Use freshly roasted idiyappam flour for the softest texture. The water should be very hot when mixing the dough. Keep the dough covered whi…

Mixing the batter with your hand helps promote natural fermentation. The batter should be thick but pourable after fermentation. During col…

Garlic bread Butter naan Cheese garlic toast Fresh green salad Roasted vegetables Add capsicum, mushrooms, sweetcorn or spinach for extra v…

Grind the urad dal until extremely light and fluffy for soft jangiris. The batter should not be too thin; otherwise, the jangiris will lose…

Refrigerator: Up to 3 days Freezer: Up to 1 month

Naan Roti Chapati Jeera Rice Ghee Rice Steamed Basmati Rice Use large king prawns for the best flavour and presentation. Freshly roasted an…

Use only room-temperature cashews for grinding. Do not over-grind the cashews, as they may release oil and become a paste. The mixture shou…

Onion Raita Date Pickle Pappadam Mint Chutney Boiled Egg Lemon Pickle Jeerakasala (Kaima) rice is traditional for Kannur and Malabar biryan…

Steamed rice Paruppu (plain cooked dal) Appalam (Papad) Potato Fry Beans Poriyal Cabbage Thoran Keerai Poriyal Gingelly (sesame) oil gives…

Kerala Matta Rice Appam Idiyappam Parotta Chapati Ghee Rice Kappa (Tapioca) Thenga Kothu (coconut slivers) is one of the signature ingredie…

Kerala Matta Rice Steamed white rice Kappa (Tapioca) Appam Idiyappam Puttu A clay pot (manchatti) gives the most authentic Kerala flavour a…

Kerala Matta rice Steamed rice Chapati Appam Puttu Dosa Traditionally, whole green gram (cherupayar) is used, but split green gram (moong d…

Kerala Puttu Appam Idiyappam Chapati Kerala Parotta Roasting the coconut until deep brown gives authentic Kerala flavour and colour. If the…

Coconut chutney Chammanthi (coconut chutney) Pappadam Mango pickle or lime pickle Green chilli pickle Thoran (vegetable stir-fry) Kerala fi…

Kerala Fish Curry (Meen Curry) Beef Roast Egg Roast Kadala Curry (Black Chickpea Curry) Chammanthi (Coconut Chutney) Green Chilli Chutney T…

Sambar Rice Rasam Rice Curd Rice

Ripe Kerala bananas (Nendran) or Robusta bananas produce the best flavour. Adding coconut pieces gives the traditional crunchy texture. Coo…

Resting the dough makes rolling easier and produces softer parathas. The combination of ghee, oil and flour creates distinct flaky layers.…

Drying the ladies finger thoroughly before cutting reduces stickiness. Cooking uncovered also helps remove slime.

Kerala Sadya Rice Puliyodarai

Oil - 1 tsp Mustard seeds - ½ tsp Urad dal - 1 tsp Curry leaves - 1 sprig Heat the oil, splutter the mustard seeds, fry the urad dal until…

Use fresh lemons for the best flavour. Do not overmix the batter to keep the cake light and tender. Add 1 tablespoon of poppy seeds for a L…

Makes approximately 12 standard cupcakes. Ensure all refrigerated ingredients are at room temperature before mixing. Do not overmix the bat…

Ideal for seasoning: Dal Spinach Dal Kootu Rasam Sambar

Double roasted rava gives the best texture and prevents lumps. Add ¼ teaspoon cardamom powder for extra flavour. Fry 2 tablespoons of cashe…

Serve hot as a starter. Accompany with steamed rice. Serve with idiyappam or appam. Enjoy with crusty bread for a light meal. Goat chest bo…

Do not add water while grinding unless absolutely necessary. Grinding the dal coarsely gives the vadas their authentic crispy texture. Add…

Coconut chutney Sambar Tomato chutney Mint chutney The batter should be thick, fluffy and airy. Avoid adding excess water while grinding. W…

Add 3 tbsp extra water for chaat or pani puri. Add 2 tsp roasted chana dal or peanuts for a thicker chutney. Add 2 tbsp yoghurt for a mint…

Add 1 green chilli while blending for a spicy version. Black pepper or red chilli powder may be added. Fresh cucumber can also be added. Se…

Steamed rice Paruppu Usili Beans Thoran Potato Fry Cabbage Poriyal Appalam (Papad) Mango or Lime Pickle Traditionally, ash gourd (vellai po…

The butter makes the murukku crisp and light. Add just enough so the dough holds together when pressed. If the dough cracks while pressing,…

Onion Raita Brinjal Dalcha or Salna Boiled Eggs Lemon Pickle Papad Cucumber Salad Seeraga Samba rice gives the authentic flavour and textur…

Onion Raita Brinjal (Eggplant) Salna Boiled Egg Vegetable Kurma Papad Pickle Bone-in mutton gives the richest flavour and contributes natur…

Kerala Parotta Appam Neer Dosa Ghee Rice Jeera Rice Chapati Idiyappam Shallots give the authentic flavour and are preferred over large onio…

Heat oil in a pan add cumin seeds ,onions,curry leaves(4 springs) fry them now add peppercorns .Just shallow fry all the above ingredients.…

Warm ghee should be added gradually for the characteristic porous texture. Do not overcook, as the Mysore Pak will become hard. For a riche…

Cooling the cheesecake slowly inside the oven helps prevent cracks. Do not overmix the filling, as excess air can cause the cheesecake to r…

Onion Raita Mint Raita Brinjal Curry Vegetable Salna Papad Pickle 400 g of mushrooms per 1 cup of rice provides sufficient moisture to cook…

Do not add too much water. The onions naturally release moisture, giving the pakoras a crisp texture. For extra crispiness, increase the ri…

Rasam Sambar Dal Poriyal Chutneys

Sift the icing sugar into a bowl. Add 1 teaspoon of orange juice and mix. Continue adding a few drops of orange juice at a time until the i…

The green chutney also works well as a sandwich or kebab chutney. The sweet tamarind chutney can be refrigerated for up to 2 weeks. Add boi…

Appalam (Papad) Potato Fry Raw Banana Fry Curd Pickle Ghee Freshly cooked rice gives the best flavour. The quantity of podi can be adjusted…

Steamed rice with papad Idli As a warm soup Freshly crushed black pepper and cumin provide the best flavour. Add a few curry leaves while t…

For the perfect golden jammy yolk, cook the eggs for 6½–7 minutes. Older eggs peel more easily than very fresh eggs. Adding 1 teaspoon of v…

Bread flour produces a chewier pizza crust than plain flour. For best flavour, refrigerate the dough overnight after the first rise and use…

Potato Masala Channa Masala Vegetable Kurma Aloo Kurma Sweet Kesari Mango Pickle Use a firm dough to help the pooris puff properly. Do not…

Poori Chapati Dosa Set Dosa Appam Bread Keep the gravy slightly loose, as it thickens on standing. Lightly mash the potatoes while leaving…

Coconut chutney Mint chutney Tomato ketchup Green chutney Hot masala tea The batter should coat the potato balls well without being too thi…

Add ½ tsp pepper powder for Pepper Potato Fry. Add 1 tsp garam masala for a spicy variation. Garnish with curry leaves fried in oil for ext…

Steamed rice Kerala Matta rice Chapati Parotta Appam Idiyappam Dosa Bone-in chicken gives a richer and more flavourful curry. Cashew nuts p…

Red pumpkin gives the sweetest and richest flavour. Jaggery can be used instead of sugar, but allow the milk to cool slightly before adding…

The filling should be completely cooled before stuffing. If the filling is too soft, cook for a few more minutes until it thickens. Whole w…

Kadala Curry (Kerala Black Chickpea Curry) Ripe banana Sugar and grated coconut Ghee and banana Vegetable stew Egg roast Chicken curry Fish…

Serve as a healthy side salad with grilled chicken or fish. Pair with sandwiches, wraps or soups. Add to lunch boxes or picnic meals. Add c…

The ideal water-to-rava ratio is 2½ : 1 for soft, fluffy upma. Roasting the rava beforehand prevents it from becoming sticky. A small amoun…

Refrigerating the cake layers before frosting makes assembling easier and reduces crumbs. Use gel food colouring for a more vibrant red col…

Makes approximately 12 standard cupcakes. Do not overmix the batter, as this can make the cupcakes dense. Use gel food colouring for a deep…

Add roasted cauliflower, broccoli or Brussels sprouts for extra variety. Mix the salad leaves with baby spinach or kale for additional nutr…

Steamed rice Idli Dosa Medu Vada Pongal Upma Add pumpkin, radish, chow chow (chayote), ash gourd or sweet potato for variety. Homemade samb…

Cucumber yogurt salad Arabic tomato salsa (Daqqus) Garlic sauce (Toum) Fresh green salad Pickled vegetables Traditionally, Loomi (dried bla…

Fried Rice Noodles Spring Rolls Momos Fried Chicken Gobi Manchurian Stir-fries Kashmiri red chillies produce a bright red colour with moder…

Makes approximately 8–10 large coffeehouse-style scones. Keep the butter cold to produce light, flaky scones. Handle the dough as little as…

Kerala Appam Idiyappam Malabar Parotta Chapati Ghee Rice Jeera Rice Steamed Rice Dosa Bone-in chicken gives a richer, more flavourful curry…

Steamed rice Kerala Matta rice Chapati Parotta Appam Idiyappam Dosa Bone-in chicken produces a richer and more flavourful curry. Coconut oi…

Idli Dosa Medu Vada Pongal Upma Adai Paniyaram For a whiter chutney, omit the garlic and use only the white part of the coconut. Add a smal…

Vegetable Kurma Chicken Curry Kerala Fish Curry Egg Roast Dal Tadka Pickle Papad Freshly extracted coconut milk provides the best flavour,…

The filling should be completely cool before assembling to prevent the pastry from becoming soggy. Add a teaspoon of black pepper for a spi…

Potato Fry Vegetable Thoran Papad Coconut Chutney Pickle Curd (Yogurt) Simple Dal Always allow the rice to cool before adding the lemon jui…

Kerala Parotta Appam Idiyappam Ghee Rice Jeera Rice Steamed Rice Chapati Naan Bone-in mutton gives a richer and more flavourful gravy. If u…

Kneading the dough well is the secret to soft, flaky parottas. Resting the dough for several hours develops gluten, making it easier to str…

Sambar Rice Rasam Rice Curd Rice Lemon Rice Tamarind Rice Chapati Dosa For extra crispiness, use potatoes that have cooled completely after…

Onion Raita Potato Fry Papad Vegetable Kurma Chicken Fry Egg Masala Pickle Basmati rice gives a lighter texture, while Ponni rice provides…

Onion Raita Mint Raita Brinjal Curry (Ennai Kathirikai) Vegetable Salna Boiled Egg (optional) Papad Pickle Use Seeraga Samba rice for a tra…

Garlic bread Mixed green salad Roasted vegetables Grated Parmesan cheese (optional, not traditional) Grilled prawns or chicken (optional) T…

Garlic bread Cheesy garlic toast Caesar salad Fresh green salad Roasted vegetables Penne, fusilli, rigatoni or cavatappi all work well in t…

Wash the chicken wings thoroughly and pat dry with kitchen paper.

Steamed rice Chapati Poori Idli Dosa Replace spinach with amaranth leaves, kale or mixed greens. Moong dal can be substituted for toor dal…

Rice Chapati Dal Sambar Coconut oil enhances the Kerala flavour. Amaranth leaves can be substituted for spinach. Do not overcook to retain…

Makes approximately 30–35 cookies. Do not overbake; the cookies should remain pale with lightly golden edges. Almond extract can be substit…

For a firmer cheesecake, chill overnight before serving. Gelatine-free strawberry jelly can be used for a vegetarian version. Fresh raspber…

Tomato ketchup Mint chutney Green chutney Garlic mayonnaise Masala tea The batter should be thick enough to coat the corn without dripping…

Dry roast the moong dal lightly before cooking for a richer aroma. Adjust the jaggery according to the sweetness of the jaggery used. Add a…

Steamed rice Rasam rice Curd rice Lemon rice Chapati Dosa Sardines packed in spring water or olive oil work best. Handle the fish gently to…

Steamed rice Idli Dosa Idiyappam Appam A clay pot (manchatti) gives the most authentic Tirunelveli flavour. Gingelly (sesame) oil can be us…

Continuous stirring is essential to achieve the traditional smooth, glossy texture. Homemade wheat milk gives the authentic Tirunelveli hal…

Idli Dosa Chapati Adai Pongal Upma Paniyaram Fresh tomatoes (4–5 medium) can be used instead of tinned tomatoes. Add 3–4 garlic cloves whil…

If using sour mango, reduce or omit the curd.

Preheat the oven to 180°C (160°C fan).

Makes approximately 12 standard cupcakes. Lemon zest enhances the vanilla flavour without making the cupcakes taste of lemon. For bakery-st…

Steamed rice Paruppu (plain cooked dal) Potato Fry Beans Poriyal Cabbage Thoran Appalam (Papad) Curd Gingelly (sesame) oil is essential for…

Thin coconut milk can be used for cooking the vegetables, with thick coconut milk added at the end for a richer flavour. Add fresh green pe…

Kerala Meals Rice Sambar Rasam Suitable for beans, cabbage, carrot, beetroot, spinach and snake gourd. Coconut oil gives the authentic Kera…

Freshly grated coconut gives the best flavour and texture. Brown sugar can be substituted for jaggery if required. Keep the rice dough cove…

Double roasted vermicelli gives the best texture and prevents sticking. The ideal water ratio is 1¼ cups water for every 1 cup roasted verm…

The ideal water ratio is 1¾ cups water for 1 cup roasted vermicelli for soft, separate strands. Add roasted peanuts instead of cashews for…

Use freshly extracted coconut milk for the most authentic flavour. Thin coconut milk can be added first, followed by thick coconut milk at…

Steamed Rice Chapati Appalam A coconut-cumin paste can be added for a richer, traditional kootu. Finish with curry leaves and a teaspoon of…

Lightly flour the work surface. Roll out the dough to approximately 5 mm thick. Alternatively, roll the dough between two sheets of cling f…

Steamed rice with sambar Rasam and rice Mor Kuzhambu Curd rice Fish curry Chicken curry Coconut oil gives the most authentic South Indian f…