3 recipes converted from their YouTube cooking videos.

A simple, creamy rice kheer (Aripayaasam) perfect for the Vishu festival. Made with short‑grain rice, ghee, caramelised sugar, and thick full‑fat milk, this pink‑hued dessert is quick to prepare and loved by the whole family.

A traditional Kerala‑style dry mango pickle spice mix that captures the tangy, spicy, and slightly sweet flavors of ripe mangoes. Roast legumes, spices, and fresh coconut, then grind and fry with ghee for a golden, aromatic powder that keeps for months.

A fragrant, oil‑free curry leaf powder made by dry‑roasting fresh curry leaves with coconut, spices, and legumes. This South Indian staple adds depth to curries, rasam, and vegetable dishes and can be stored for months in an airtight jar.