Chettinad cuisine from Tamil Nadu is one of spiciest cuisines in India. Use this freshly made fiery masala to liven up your meals.
Chef Bhatt cooks up an authentic Tamil Nadu dish called Meen Kozhambu. 'Meen' means fish and 'Kozhambu' is a gravy preparation made with a lot of tamarind and chilly powder. A hot and sour dish.
Rice pongal is a popular dish of Tamil Nadu. This spicy version with rice, moong dal and peppercorns is traditionally known as Melagu Pongal.
A quick and easy fix for your sweet cravings, here's for the traditional Iyenger style payasam recipe. Rice cooked in the flavors of jaggery, coconut and cardamom.
Chef Praveen Anand cooks an easy yet delicious dish with potatoes. Boiled baby potatoes tossed in Chettinad masala, onions and tomatoes. Served with rice or appams.
Shredded cabbage with lentils and coconut, a Southern favourite
A melange of spices makes this fiery chicken dish a Southern favorite.
A crisp South Indian snack best goes with the coconut chutney.
Mildly spiced idlis made with rava, rice and a stuffing of fresh vegetables. Quick, easy and delightful!
Cottage cheese cooked in a gravy made with mustard seeds, urad daal, curry leaves, onions, tomatoes and a freshly chettinad paste.
Banana, peas and coconut cooked in a fiery home-made Malvani masala.
A tangy rice dish made with channa and urad dals, infused with the flavor of tamarind pulp.
A light and easy vegetarian specialty from South India. Cabbage cooked with dhuli urad, chaana dal, mustard seeds and coconut.
Idlis made with semolina (rava) but with added flavors of peppers, curry leaves and mustard seeds.
This delicious, deep-fried chicken from the house of Tamil Nadu is marinated in a host of spices and tempered with red chillies, mustard seeds and curry leaves.