Avial 2pcs, malabari parronta-  avial also called as aviyal is a popular and traditional mix vegetable dish from the kerala cuisine, though you can also find this dish prepared in parts of tamil nadu and karnataka. It is an essential dish of sadya (a festive vegetarian feast served on plantain leaf). I share a traditional method of making a flavorful avial with mixed vegetables, fresh coconut, curry leaves, coconut oil and curd (yogurt). Serve with steamed rice, sambar, pickle and some papadoms for a hearty and satisfying meal.

LEMON RICE (500GM)- lemon rice also known as chitranna or nimmakaya pulihora is a crunchy, flavorful and tangy dish that is easy to make and tastes so good. Lemon juice, fried nuts, aromatic herbs and spices combine perfectly to give this steamed rice an amazing spicy, tangy and nutty flavor. The nuts add a crunch for the perfect rice dish texture. This vegan lemon rice recipe is sure to become one of your favorite rice dishes.

VEG STEW 500ML-  the kerala style vegetable stew is a quick and simple recipe that is a staple dish from kerala. The stew is very quick to make and loaded with lots of vegetables making it healthy and nutritious. The vegetable stew recipe is made with a combination of vegetables like boiled potatoes, carrots, beans, cauliflower peas etc. The combination of vegetables is purely your choice. This recipe is a mild stew that is delicately spiced with green chillies, flavored with curry leaves and coconut milk. The stew is also a dish that is served during the onam sadya meal of the onam festival and along with the famous kerala appams.

GHEE ROAST CHICKEN (8-10 PCS)-  Chicken ghee roast is a popular Tuluva Mangalorean Chicken recipe whose origins go back to a town, Kundapur, close to Udupi. Chicken ghee roast is fiery red in colour, and has a tangy and spicy flavor with ghee and roasted spices.

MUTTON SUKKA (8-10 PCS)-Mutton Sukka Fry is a lip smacking mutton/lamb recipe where the soft and succulent mutton pieces are coated with aromatic blend of masalas and spices. Mutton Sukka is made with fresh meat, desiccated coconut and masalas and tempered with curry leaves and green chillies.