Dish by Shyamala Ravi Malabar Chicken Biriyani with raitha and coconut and mint chutney
A wholesome meal in itself with the leftover chicken and veggies. Like parathas bread also is more tastier when filled with veg or non veg. An easy lunch option.
An easy to make dish with leftover rice and veggies and add some shredded chicken and scrambled eggs and you get the delicious Asian chicken fried rice. Here I did not use ajinomotto as it is supposed to be not good. Ginger and garlic itself will give that authentic taste with some soy sauce.
A healthy puttu made with wheat flour, salt and coconut.
A non spicy, healthy, dish relished by all. Good to your stomach. A most preferred food in Nepal, now available in most street-side eatery points.
This Tamilnadu delicacy I had, when we were traveling to Pondicherry, somewhere in Maduranthakam. When they said puttu, I was expecting a cylinder shaped puttu of Kerala. Then they brought this thoran like dish. It is made with shark and a favorite Chettinadu dish.
Biriyani is loved by all, be it veg or non-veg. Also my favorite dish. Only the process and ingredients makes this elaborate, still worth the try.
A quick, spicy chicken curry, coconut milk add to flavor, tasty dish with roties and rice.
As people are feverishly crazy about healthy food, thought of making this dish, was skeptical about this dish coming out well, but came out quite tasty, and my husband liked it!!! who is my worst critic. Here I used broken matta rice. Wash the rice, soak in water for half an hour and drain the water
A wholesome flat bread with leftover chicken and aloo. Parathas always taste good with any filling, be it veg or non-veg.