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Our Kerala Chicken Fry recipe shows you how to create Kozhi Porichathu, Kerala’s ever popular and beloved street food sold by thattukada or thattu kada (roadside fast food stalls or vendors in Malayalam) right in your own kitchen. An easy and simple dish that will have your guests licking their fingers.

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Our fresh coriander chutney recipe – also known as malli chutney, dhaniya chutney, hari chatni, or green coriander chutney – is made with fresh coriander leaves, fresh coconut, onion, and green chillies. It not only tastes awesome, but is also very easy to make, and can be whipped up in less than 20 minutes.

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Chicken 65 is a popular South Indian restaurant-style snack of tender boneless chicken that has been marinated in a melange of spices, aromatics, and yogurt and then fried to golden perfection. It is a spicy hot chicken dish—crispy on the outside, soft on the inside, and totally delectable.

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Kala chana pulao is a tasty pulao of chickpeas and rice seasoned with aromatics and spices. This high-protein, high-fibre, low-fat one-pot meal is a quick and convenient option. It is a wonderful dish for weekend lunches, dinner parties, and potlucks. It’s also a great lunch box or tiffin box option for both children and adults.

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Veg hakka noodles is one of the most popular dishes of Indo-Chinese food. Follow our simple, quick, and easy veg hakka noodles recipe and cook this restaurant-style dish right your own kitchen. It makes a great weeknight meal or a lazy weekend brunch. It’s also perfect for picnics, dinner parties, and for children’s lunch boxes.

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Muskmelon payasam, or muskmelon and sago (sabudana) with coconut milk, is a fruity, cool, and refreshing sweet dish. It is a creamy, chewy, light pudding with melon and is very similar to a light sago (sabudana) kheer. Enjoy yummy chilled muskmelon payasam anytime but especially on a hot summer day.

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Avial is a healthy, traditional mixed vegetable curry from south India, especially popular in Kerala, Tamil, and Udupi–Mangalore cuisine. Avial is eaten daily in homes throughout south India, and is also prepared during auspicious occasions like weddings and festivals like the harvest festival of Onam.

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Besan ladoo is a famous Indian sweet made from gram flour (besan), sugar, ghee, and nuts or dry fruit. It is favourite dessert and universally popular snack and can be enjoyed at any time. Besan ke ladoos are integral to the celebration of festivals like Diwali, Eid, Holi, Raksha Bandhan, Bhai Dooj, Navratri, and Ganesh Chaturthi.

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The famous Bombay sandwich is a delicious vegetable sandwich that is a staple of Mumbai street food and is found everywhere—street food stalls, restaurants, and tea stalls. You can enjoy it at breakfast, brunch, lunch, or even dinner, or relish it as a snack at teatime with masala chai. Pack it for tiffin or a picnic, or stuff it into children’s lunch boxes.

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Our quick and easy mango lassi recipe shows you how to make mango lassi at home. Mango lassi—thick, creamy, smooth—is a popular Indian drink during the mango season, and now you can make this utterly yummy concoction of sweet mangoes and tangy yogurt at home.

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Kori gassi or Mangalorean chicken curry is a delectable dish from Mangalore in southern Karnataka. It combines succulent pieces of chicken in a delicious thick spicy curry with flavours of creamy coconut milk, browned onions, a masala paste made of roasted spices, and tangy tamarind.

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Summer in India means mango mania! Let’s make the most of this seasonal — and universally beloved — fruit before it disappears till next season. Mango kulfi — sweet, luscious, smooth, creamy, rich, and utterly irresistible — is the best way of celebrating the season and keeping cool at the same time.

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Spanish Omelette—also called tortilla de patatas or Spanish tortilla—is a classic Spanish tapa, rustic and hearty, filling and satisfying, packed with the goodness of eggs, potatoes, and onions. It is the ultimate comfort food and is quick and easy to whip up. In Spain, it is common to find this dish served with your drink along with other tapas.

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Momos are no fun without a lip-smacking hot and spicy Momo Chutney! Learn how to make momo chutney and be ready to serve it with your favourite momos in less than 15 minutes following our quick and easy recipe.

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Our kathal biryani recipe (jackfruit biryani) is a delicious, mildly spiced, dum biryani made with unripe jackfruit (called kathal in Hindi). Tender raw jackfruit is marinated in a mixture of garlic-ginger-onion pastes and spice powders, cooked with yogurt and traditional biryani whole spices, then layered with masala rice and given dum till perfect.

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Learn how to make easy meat masala powder at home for quality, purity, and freshness. This is a tried and tested traditional spice mix that takes less than 10 minutes to make, and will impart a wonderful taste, vibrant flavour, and enticing aroma to your dishes.

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Dal Sultani is a delectable lentil dish from the royal kitchens of the nawabs of Awadh. This toor dal recipe using Organic Shastra’s delicious organic toor dal is cooked with milk for a creamy and luscious texture, seasoned with a mélange of spices, and infused with smoke (dhungar) for enhanced flavour.

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Our recipe for Chettinad small potato masala poriyal is straight from the kitchens of the famous hotel, The Bangala, in Chettinad. It’s not only authentic but also delicious and packed with flavour. Plus, it’s easy and quick and can be made in less than 15 minutes, with the potatoes boiled and ready.

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We have selected Yummefy’s most popular Eid dishes to end the fasting month of Ramadan. It’s time to indulge and to celebrate with a lavish spread of scrumptious dishes and delicacies, all enjoyed in the company of family, friends, neighbours, and colleagues.

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Dum ka Murgh is a traditional Hyderabadi dish of slow-cooked marinated chicken in gravy. The chicken is cooked in a yogurt-based marinade flavoured with various spices and aromatics, slow-cooked dum-style, and then finished with dhungar (smoke infusion) to make a thick, luscious dum chicken.