PARTY RECIPES

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'Tis the season to be jolly, make merry and to feast on some real good food. Let this Christmas be your golden chance to cook up some magic in your kitchen and serve food that shines – this old-fashioned easy Christmas Pudding that’s steeped in tradition and history.

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Rakhi is observed across India with much fervour celebrating the sweet bond of a brother and sister. Once the rituals are observed, food takes centre stage. If you’re wondering what to cook this Rakhi, read on as we unbox our Raksha Bandhan recipes from drinks to sweet dishes, and everything in between.

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If you like Indian pickles or achar, you will love our achari paneer recipe restaurant style. Achari paneer is a delicious dish of soft paneer cubes in a smooth tangy gravy made with pickling spices (achar masala) that are typically used for making achars or pickles in India.

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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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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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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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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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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.