I’ve been searching for a cracking one pot chicken and rice dish, and I’ve found it in the chicken green pulao. The spices and herbs are balanced perfectly with the coconutty flavour, and the rich aroma tantalises you so — making it quite the drool-worthy dish.
The heat is on, on the street, inside you head, on every beat. And the beat’s so loud, deep inside, the pressure’s high, just to stay alive. ’Cause the heat is on! Both the song and the chicken pepper fry gets me all pumped — bring it on, life — it’s definitely a feel-good dish.
This aromatic and sumptuous simple crab curry is rich in flavour yet light on your palette, without taking away from the sweetness of the meat, and makes for a great accompaniment to rice or chapattis. The many ingredients, are designed to complement the crab.
Creamy and satisfying, white sauce chicken pasta could be your first foray into the vast land of Italian cooking. It is not as complicated as it looks, trust me. Simple and comforting: try this fusilli with white sauce and chicken — it makes for a hearty meal!
Mutton curry doesn’t have to be complicated. You can wrap it up with a few spices and be done with it. This quick mutton curry recipe is made sans coconut and is only mildly spicy. It is versatile, pairing well with rice, rotis, couscous, appams, iddiyappams and pasta.
What seems like a simple mix of roux and milk, can get messy and lumpy in the blink of an eye. That’s why you’re here. To learn this simple recipe for a lump-free and versatile white sauce, also known as béchamel sauce. It requires only four ingredients, a pan and a whisk.
After the smell of freshly baked bread and cake, there’s the heavenly aroma of roast chicken with root vegetables that makes you ravenous, and whisks you away to a delightful place as you close you eyes and take it all in. This dish will keep you full until your next meal.
Roast Vegetables with Mushrooms is a beautifully versatile dish and my go-to dinner dish when in doubt. Make it your go-to dish, and I guarantee that you won’t tire — roasted vegetables are infinitely tastier than their non-roasted counterparts.