Fry the dry red chillies in a few drops of oil, then transfer them to a plate.

In the same pan, heat a few drops of oil and add asafoetida. Fry for 5-6 seconds, then remove from heat.

Grind the grated coconut, roasted red chillies, tamarind, roasted asafoetida, and salt with a little water to make a paste.

Transfer the mixture to a bowl and add more water to adjust the consistency to medium thick. Finally, add the seasoning and mix well.

For the seasoning, heat oil and add mustard seeds. Once they start to splutter, add curry leaves and turn off the heat. Add this to the chutney.

Add green chilies, garlic, and ginger to a mixer jar. Add 1/4 cup of water and blend into a paste.

Wash and soak 2 cups of Basmati rice for 15 minutes.

In a pot, add 2 liters of water along with bay leaves, cinnamon stick, cardamom pods, cloves, star anise, mace, whole peppercorns, shahi jeera, and salt. Bring the water to a boil.

Add the soaked rice and cook until it’s 3/4 done.

Drain the excess water, ensuring the whole spices remain with the rice.

In a pan, heat ghee. Once hot, add the paneer cubes and shallow fry until they develop a brown coating. Remove the paneer and set aside.

In the same pan, add sliced onions and sauté until golden brown.

Add the chili, garlic, and ginger paste, and cook for 3-4 minutes.

Add the peas and mix well. Cover the pan and cook for 10 minutes.

Once the peas are cooked, add the fenugreek leaves and sauté for a minute.

Add the cooked paneer, garam masala, and salt to the mixture. Mix well.

Finally, add the cooked Basmati rice and mix everything thoroughly. Cover and cook the pulao on medium flame for 5 minutes.

Methi pulao is now ready to be served.

Heat a pan over medium flame and add some oil.

Roast the green chillies for a minute and set them aside.

In a mixer jar, combine roasted gram, coconut, roasted green chillies, tamarind, salt, and water.

Grind the mixture to a smooth paste.

Add coriander leaves to the same mixer jar with the paste.

Grind for about 5 seconds, ensuring the leaves are not completely ground into a paste.

Add some water to the mixture to achieve a runny consistency for the chutney.

Serve the chutney with steaming hot idlis. Enjoy!

Wash, peel, and slice the potatoes.

Heat coconut oil in a thick-bottomed kadai or pan over medium heat. Add mustard seeds and sauté until they splutter.

Quickly add red chili powder and asafoetida, and sauté for a few seconds.

Add the sliced potatoes and salt to taste. Stir well and sauté for 1-2 minutes.

Add a small amount of water, ensuring it covers the bottom of the pan but does not submerge the potatoes. Mix gently to incorporate.

Cover and cook over medium heat, stirring occasionally, until the potatoes are tender.

Batate Upkari is now ready to serve.

Soak a small ball of tamarind in warm water for 15-20 minutes. Squeeze the pulp to extract the liquid, discarding the solids. Set aside.

Heat oil in a pan and sauté shallots until golden brown. Remove and set aside. In the same pan, cook tomatoes until softened. Remove and set aside.

In the same pot, cook tomatoes until softened. Remove and set aside.

In the same pot, heat oil, add mustard seeds and fenugreek seeds, let them crackle.

Add ginger, garlic, curry leaves, and green chili. Sauté until fragrant.

Add turmeric, coriander, and red chili powder. Sauté until aromatic.

Mix in the shallot-tomato paste, then add tamarind water and salt.

Stir to combine, cover, and boil for 6-7 minutes.

Add mackerel fish, gently shake the pot to coat the fish, cover, and cook until the fish is done, occasionally shaking the pot. Remove from heat.

Heat oil in a tempering pan, add mustard seeds and let them crackle.

Add shallots and dry red chilies, frying until shallots are golden. Add curry leaves and mix.

Pour the tempering over the fish curry, give the pot a final shake.

Kerala style fish curry with Mackerel is ready to serve.

Heat oil in a pan over medium heat. Add finely chopped onion, garlic, and ginger. Sauté until they turn golden brown.

Stir in Bagoong Alamang (Filipino Sautéed Shrimp Paste) and sauté for another minute, allowing the flavours to meld.

Add the diced chicken to the pan and cook until it is halfway done, stirring occasionally to ensure even cooking.

Add red chilies, pepper, and salt. Continue cooking until the chicken fully absorbs the flavours and is cooked through.

Pour in the coconut milk and stir well. Lower the heat and simmer until the coconut milk thickens, creating a rich and creamy sauce.

Add green chilies and cook for an additional minute to infuse their flavour into the dish.

Your Bicol Express is now ready to serve. Enjoy!

Heat oil in a large pan over medium heat. Sauté ginger, onions, and garlic until fragrant.

If using pork belly, add the cubes and cook until slightly browned; if using shrimp, add them now and cook until they turn pink.

Add the sliced jackfruit, combine, and mix well.

Add water and mix well. Cover and cook until the jackfruit is almost tender, stirring occasionally.

Season with ground pepper and salt according to your taste.

Pour in the coconut cream and mix to completely coat the jackfruit.

Bring to a simmer and let it cook until the sauce thickens.

If using chillies for heat, add them at this stage.

If using spinach or kangkong leaves, add them in and cook for another 2-3 minutes until wilted.

Serve hot with steamed rice.

Heat oil in a saucepan over medium heat.

Add onions and cook until they turn a light golden brown.

Add garlic and ginger and cook until golden brown and fragrant.

Add chicken to the pan and fry until the chicken turns a light golden brown.

Season the chicken with fish sauce, black pepper powder, and salt, mixing well to coat.

Cover the pan and let the chicken cook for 5 minutes to absorb the seasonings.

After 5 minutes, add chicken stock to the pan, cover, and bring to a boil.

Add green papaya or chayote (sayote) to the soup, cover, and cook for another 5 minutes.

Finally, add moringa leaves or chilli leaves and long green chilies to the soup, and give one final mix.

Tinolang Manok is now ready to serve!

Heat oil in a pan, then add sugar and cook until caramelised.

Add onion and cook for 2-3 minutes until softened.

Saute garlic cloves, bird’s eye chillies, and ginger until aromatic.

Stir in black pepper powder, then add bite-sized chicken pieces, and combine well.

Cook the chicken for 3-4 minutes.

Add fish sauce, mix thoroughly, and continue cooking until the chicken is done.

Your Vietnamese Ginger Chicken, also known as Ga Kho Gung, is now ready to serve.

Heat oil in a wok, fry onions until light golden brown, and sauté crushed garlic for a minute.

Sauté green chillies for two minutes, then add chicken pieces and cook until no longer pink.

Mix in black pepper powder, coriander powder, cumin powder, and salt. Cook for thirty seconds.

Combine with yogurt, add water, and bring to a boil.

Cover and cook on low flame for twenty minutes, then simmer over medium heat until the gravy thickens.

Garnish with coriander leaves.

Wash and cut green brinjal into one-inch pieces. Immerse them in water and set them aside.

Peel the thick skin of the moringa pod, cut it into 2-inch pieces, and keep it aside.

Heat oil in a pan and add crushed garlic cloves. Fry until they turn light golden brown.

Add broken red chilies and cook for ten seconds.

Add the moringa pod and sauté for twooooo minutes.

Drain all the water and add the brinjal pieces. Combine and mix well.

Add water and bring it to a boil. Simmer and cover the pan.

Cook until the brinjal becomes soft. Add salt and mix it.

Cover and continue cooking until the brinjal is done. Serve it hot.

Place shallots, garlic, dry red chilies, dry shrimp, soya bean paste, tamarind paste, tomato paste, and oil in a blender.

Coarsely grind all the ingredients in the blender.

In a large glass bowl, add rice vermicelli and pour boiling hot water over it.

Soak the noodles for 2 minutes, then quickly remove and drain them.

In a wok or pan, add some oil and the ground chili paste. Sauté until the paste is aromatic and oil is released.

Add the prawns to the paste and cook them for about 2 minutes until they are done.

To this mixture, add water, sugar, and salt. Mix everything together and bring the mixture to a boil.

Add the drained rice vermicelli to the wok, and toss and mix it thoroughly using tongs and a spatula until the rice vermicelli has absorbed the flavorful mixture.

Finally, add tofu puffs and chives. Give everything a good mix.

Mee Siam Goreng is now ready to be served. Garnish with omelette strings, spur chilies, and lime or calamansi wedges.