Shaan Geo
6 recipes converted from their YouTube cooking videos.
Kerala Style Sambar
A traditional Kerala‑style sambar packed with lentils, a medley of vegetables, tangy tamarind and a fragrant coconut‑oil tempering. Makes about 3 L, enough for 15 servings and perfect with dosa, idli, rice or any South Indian staple.
Kottayam Style Fish Curry (Mulakitta Meen Curry)
A tangy and aromatic Kerala‑style fish curry made with kokum, coconut oil, and a blend of spices. The curry deepens in flavor after a couple of hours, making it perfect for serving with chapathi or parotta.
Easy Beef Curry
A flavorful Indian-style beef curry made in a pressure cooker and finished with a fragrant sauté of shallots, spices, and optional coconut milk. Perfect for a hearty dinner and adaptable for make‑ahead meals.
Malayali Style Layered Parotta (parota)
Soft, flaky, and buttery Kerala-style parottas made at home without the traditional tossing technique. This recipe walks you through precise hydration, extensive kneading, resting, and generous ghee‑oil layering to achieve restaurant‑quality parottas. Also known as parota.
Easy Moru Curry (Buttermilk Curry)
A quick and simple Kerala‑style Moru Curry made with curd (buttermilk), aromatic spices and fresh herbs. No ground coconut needed – just whisked curd, water and a handful of tempering ingredients. Perfect as a light main or side dish served with rice or flatbread, and it keeps well in the fridge for a few days.
വെളുത്തുള്ളി അച്ചാർ
A tangy, spicy homemade garlic pickle that stays fresh for weeks. Made with ginger, green chillies, curry leaves, a blend of Indian spices and vinegar, this pickle is perfect as a condiment for any Indian meal.