Squid is one of the tasty fish all over the world. We call it as koonthal, kanava etc. Whatever it is called, is one of the delicious food in our dining table. In kerala we developed our style of method to cook squid. We will fry squid, make curry with kodampuli or some time we cook squid in Malabar style. Here I am (വിനയ വണ്ണാലത്ത്) presenting a delicious Koonthal Curry
Chicken Manchurian is another popular dish that comes under Indo-Chinese cuisine. So I (Vinaya Sooraj) thought today let us make Chicken Manchurian. It is very popular among Indian in all over the world. It is a continental dish, and considered as chefs special item in some restaurants and hotels. It is one of the main items in Indian restaurants in western world. You will not find any north Indian non
I am Vinaya vannalath. As everybody knows that Gobi Manchurian is a really tempting, yummy and thick gravy dish. But most of the time it has remained as special dish of big restaurants and we often wonder how these chefs are really able to create such a tasty dish, that is also by just using cauliflower. Gobi manchurian Gobi Manchurian is a spicy corn flour based, preparation with Cauliflower florets in Indio-chinees
Puli Inji is a traditional side dish of Kerala. Usually serves in sadya. It is very delicious because it contains sweetness sourness and spicy. It helps in digestion because ginger helps to increase the blood flow. Ginger is an antioxidant and it prevents the production of gas in the intestine. This dish is an essential part of celebrations. We can keep puli inji till one week outside without getting damage.