Fried Kway Teow by Navaneetham Krishnan

Ever popular Malaysian food, flat rice noodles fried with bean sprouts, eggs, cockles, fish balls and seasoned with dark and light sauce.

Avocado Mint Dip With Fresh Salad by Navaneetham Krishnan

wholesome and filling comfort food

Curry Leaves And Chili Lala (Clams) by Navaneetham Krishnan

Immersed in a thick spicy dark sauce with the inviting aroma of curry leaves.

Curry Leaves Potato Chips by Navaneetham Krishnan

Crispy crunchy chips with the aroma of curry leaves.

Cincalok Omelette by Navaneetham Krishnan

Eggs fried with cincalok, chopped shallots and spring onions, chillies and tad bit of sugar.

Mango Salad (Vegetarian) by Navaneetham Krishnan

Tangy-spicy-crunchy mango salad.

Eggplant Stir Fried With Curry Leaves & Saffron by Navaneetham Krishnan

tender eggplant pieces enhanced with saffron, chilies and ginger, also scented with curry leaves and cumin seeds.

BBQ Sauce by Peter

Crispy Fried Bitter Gourd (Pavakkai) With Curry Leaves. by Navaneetham Krishnan

Flavours were uplifted with garam masala and curry leaves for an incredible crunchy bite.

Chocolate wontons by mildlyindian

What can be more satisfying that oooey gooey chocolate in a crispy crunchy exterior…

Pista Cerelac Vada by HemaSrini

PistaCerelacVada - http://h4hemh4help.blogspot.com/2011/11/pistacerelacvada.html Vada is South Indian Snack or breakfast. It can be had with idli or dosa. Vada is mainly made up of dhal but I tried a different version. I had brought cerelac to my second son, Aadya who is seven months old, did not like the flavor plain wheat.…

Cauliflower Pakoras (Fritters) by Navaneetham Krishnan

These savory crunchy morsels can be your next side dish or a popular snack anytime of the day.

Coriander Chili And Tomato Pompret Fish by Navaneetham Krishnan

crispy fried fish with a spicy tangy and fragrance of coriander leaves.

Fish Cutlet With Coriander Yogurt Chutney by Navaneetham Krishnan

awesomely tasty when eaten right after the frying process.

Butter Chicken (Murgh Makhani) by Navaneetham Krishnan

Tender chicken pieces in buttery and spicy gravy.