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1 / 5 2 / 5 3 / 5 4 / 5 5 / 5 2 votes, 4. 00 / 5. 00 (82%)45 Minutes. 4 Persons. Kerala. IngredientsList 1Beef – 500 g (Boneless and cubed)Meat Masala – 2 table spoonGinger paste – 1 table spoonGarlic paste – 1 table spoonChilli powder – 1 table spoonTurmeric powder – ½ teaspoonSalt – to tasteCoriander powder – 2 table spoonPepper Powder – 1 table spoonGaram Masala – 1 teaspoonOnion – 1 Medium choppedCoconut flakes – a handfullList 2Oil – 3 table spoonMustard – 1 teaspoonOnion chopped – 1Ginger-garlic paste – 1 teaspoonGreen chilli – 3-4Curry leaves – Plenty

Beef chukka is a delicious dish with beef which is best when served along with steamed rice, chappathi, ghee rice

Its Mango season and an ideal time to make some Mango pickles. Summer is here and I can easily keep the pickle bottles outside without worrying about rain etc

I love thai foods, they are so flavourful and has a complete different taste and aroma than our foods

Hai friends today i am coming with one of my favourite recipe called "Masala Koora". This is also called as Masala curry or Mixed veg curry

Nepali dal is slightly different from the regular dals I make at home because of the addition of the ground masala powder

I make rice noodles stir fry often in the past. But recently i couldn't find these at the supermarket so i almost forgot about this dish

This Spicy Chicken Chinese Noodles is made with Chinese egg noodles and a spicy and saucy chicken gravy

Starting a lunch box series has been on my plan for a long time. I thought i would start this once maha starts her school, but i got lots and lots of request from my viewers to share lunch box ideas

Hi Supermoms,. 'Chowmein' is a very popular Street food in India. Vegetable Chowmein is basically stir fry noodles

BM # 63. Day. 9. Theme. Regional Cuisine. Cuisine. Sindhi. While working on my list for this marathon I was completely lost when it came to the alphabet'I' I wanted something sweet and Sindhi

Pav Bhaji recipe. Pav bhaji recipe is a Maharashtrian cuisine that originated in Mumbai. This recipe originated in the 1850s as a quick lunchtime dish for textile mill workers in Mumbai, India

Rotisserie chicken jump-starts this saucy noodle dish. Bruising the lemongrass and ginger releases their flavours without breaking them into pieces that are difficult to remove before serving