/sanjeev-kapoor/media/media_files/UggmWsxiDbCwDhvGwANx.JPG)
/sanjeev-kapoor/media/media_files/epESdTqkM4yKKr9WFzbW.JPG)
Mutte Thoran
Mutte thoran is a scrambled egg dish from Kerala. Eggs cooked with spices that are commonly used in South Indian cuisine is a dish that is so flavourful that will appease any palate. So why wait, just make it and enjoy the taste.
/sanjeev-kapoor/media/media_files/sslzGnh6559R9TzBIpSc.JPG)
Dadpe Pohe
Dadpe pohe is made with thin pohe. A traditional Maharashtrian snack that is easy and quick to make and is popularly served at breakfast. It has a wonderful crunch and burst of flavours in every bite.
/sanjeev-kapoor/media/media_files/RE5yayuUhqIXSTc4WXQY.JPG)
Vada Pav
There are scores of people for whom vada pav is way to fill their stomachs on working days. This famous vada pav is every Mumbaikar's pride. Tasty batata vadas (potato fritters) placed inside a pav (bun) along with generous chutneys never fails to impress anyone.
/sanjeev-kapoor/media/media_files/dFANDCkwHPKhnEGVtPwa.JPG)
Cherupayar Curry
Whole green gram or sabut moong is called cherupayar in Malayalam, the local language of Kerala. Here is a traditional curry made with green gram cooked in a flavourful coconut based masala. It can be served with puttu or idiappam to make a wholesome meal. You can serve this curry even with rice or porotta.
/sanjeev-kapoor/media/media_files/T9iOrAaYeZUsWhWCk2yn.JPG)
Curried Meatball Curry
Chicken mince meatballs flavoured with curry powder and cooked in a flavourful curry enriched with coconut milk is a dish fit for a king. Served over a bowl of rice and some salad and you have a great meal in a bowl.
/sanjeev-kapoor/media/media_files/qv4o2qyMcsU7roMMJxWj.JPG)
Chicken Perattu
Marinated chicken sautéed in flavourful but simple masalas and served hot with Malabar parotta makes an absolutely lip-smacking meal. This delicacy from Kerala is sure to win your heart in no time. Once you eat this you will want to make it often.
/sanjeev-kapoor/media/media_files/DFNtStcpwUEPTAcAcBD0.JPG)
Olan
Olan is a dish brought to you from the state of Kerala in South India. It is a light and subtle-flavored dish prepared from white gourd or ash-gourd, black-eyed peas and coconut milk and seasoned with coconut oil. It is a dish which is a must during festivals and served as part of a Sadhya.
/sanjeev-kapoor/media/media_files/hSNjYgq2wgkZZF6coPsb.JPG)
/sanjeev-kapoor/media/media_files/7eg9MM1iulnhmbWaekka.JPG)
