Southern Delights

Southern Delights

A popular chef from Thangabali, Mumbai, brings the flavour of Southern India to your table.

Chennai Kothu Paratha


Serves: 1

Prep time: 20 minutes

Cooking time: 8 minutes

Calorie count: 649 calories (per serving)



¼ bunch coriander leaves, chopped

1 lemon, juiced

5 g turmeric

2 plain parathas, roughly chopped

½ cup roasted grated coconut

75 g onions, chopped

3-4 curry leaves

2 green chillies, chopped

2-3 cloves garlic, chopped

20 ml coconut oil



  1. Heat the coconut oil in a pan over a medium-high flame.
  2. Add the curry leaves, green chillies, and garlic and fry for three minutes.
  3. Add the onions and fry for two minutes.
  4. Toss in the grated coconut and saute until cooked.
  5. Add the chopped parathas and toss well to mix.
  6. Add lemon juice, salt and turmeric before mixing well.
  7. Remove from the flame and serve hot garnished with the chopped coriander leaves.

Tip: You can add other cooked, seasoned vegetables to bulk up the kothu paratha as well.


Paneer Pepper Fry


Serves: 1

Prep time: 15 minutes

Cooking time: 3 minutes

Calorie count: 672 calories (per serving)



1 tsp lime juice

¼ bunch coriander leaves, chopped


20 g crushed black pepper

15 to 20 curry leaves

50 g onions, chopped

25 g garlic, chopped

10 g ginger, chopped

10 ml coconut oil

25 g cornflour

200 g paneer, cut into eight pieces

500 ml vegetable oil



  1. Heat the vegetable oil in a deep pan over a medium-high flame.
  2. Dip the paneer pieces into the cornflour, and deep fry them. Remove from the oil and drain on an absorbent paper.
  3. Heat the coconut oil in another pan over medium-high flame. Add the ginger and garlic, and saute for a minute.
  4. Add green chillies, curry leaves, onions and saute until brown.
  5. Add the fried paneer pieces, black pepper, lime juice and salt to taste.
  6. Serve hot garnished with coriander leaves.

Tip: Serve the paneer fry with a glass of chilled and spiced blood mary.


Paal Payasam


Serves: 3

Prep time: 15 minutes

Cooking time: 2 hours

Calorie count: 485 calories (per serving)



10 almonds, slivered

½ tsp cardamom powder

20 g cashews, roasted

50 g jaggery

50 g sugar

100 g ukda basmati rice

1 litre milk



  1. Bring the milk to a boil in a saucepan over a medium-high flame and simmer, stirring continuously for 45 minutes until thick.
  2. Add jaggery, sugar and rice and simmer for 15 minutes.
  3. Add cashew nuts, cardamom powder and simmer until the rice is well cooked.
  4. Remove from the flame, allow to cool, and chill in the refrigerator.
  5. Serve cold, garnished with slivered almonds.

Tip: Cook the payasam in a heavy-bottomed pan to prevent the milk from sticking at the bottom.

Related read: Indian Food Recipes.

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