Thursday, April 6th:
Vellapayar Curry: A robust Kerala curry made with black eyed peas, coconut, shallots, tomatoes, ginger, garlic and green chilies. This one is hearty and packed with flavour!
Chicken Masala: Chicken is marinaded is turmeric, Kashmiri chilli powder, ginger-garlic paste, pepper, curry leaves, lemon juice, garam masala, and yogurt – then dry roasted on a shallow pan – leading to this spectacular dish that Deepa can’t get enough of!
Parippu Vada: A deep fried Indian snack made with pigeon peas, ginger, red chillies, shallots, curry leaves and traditional Indian spices. This is also one of Deepa’s favourites!
+ Served with Basmati Rice