Kerala Style Kadalai Curry / Black Chickpea Curry in roasted coconut gravy – a popular breakfast delicacy in Kerala usually served as an accompaniment with puttu, idiyappam or appam. The black chickpeas are cooked along with onion, tomato and freshly prepared coconut flavoured garam masala. The highlight of this dish is the freshly prepared kerala style garam masala paste that gives this dish a distinct and unique taste. The addition of coconut milk and coconut oil enhances the aroma, flavour and texture of the dish and gives a finishing kerala touch to this recipe.
Rajma Paneer Pulav – a nutritious, protein packed wholesome meal. This rajma pulav is prepared by cooking the red kidney beans and basmati rice along with onion, tomato and few spices. This flavourful rajma pulav is perfect for lunch boxes and can be served with raita.
Papaya Dates Smoothie – a tropical fruit medley perfect for a healthy breakfast. This rare combination of fresh and dry fruit along with yoghurt and banana yields a rich, creamy and sweet smoothie that is both healthy and filling. This nutrient packed smoothie is perfect to indulge in the morning that is refreshing and energizing.
Roasted butternut squash soup – a silky, creamy and luscious soup to warm your palate. This heart warming soup is prepared by blending the oven roasted butternut squash, sautéed onions and garlic along with maple syrup and nutmeg powder. Roasting the butternut squash enhances the flavour of the soup. Serve this warm soup as an appetizer along with some breads.
Swiss Chard & Lentil Gravy / Swiss Chard Keerai Masiyal – A healthy and delicious South Indian side dish that pairs well with steamed rice. Swiss chard is an excellent source of vitamins, minerals and fibre. When cooked along with lentils, it becomes a wholesome meal. This keerai masiyal is made by sautéing the finely chopped swiss chard leaves with tomato and spices and is cooked along with lentils in a tamarind based gravy.
Roasted Eggplant Chutney / Kathirikkai Thogaiyal – a delicious and smoky South Indian variation of the Mediterranean Baba Ganoush and the North Indian Baingan bharta. This roasted eggplant chutney is prepared by roasting the eggplant /brinjal /kathirikkai directly on a gas stove. The roasted eggplant is then grinded to a chutney along with some roasted Indian spices. This smoky and flavour packed eggplant chutney can be served with steamed rice or as an accompaniment for breakfast items like dosa & Venpongal.