Pickle without preservatives & added chemicals - can that really be true? Yes it is now - enjoy amazing Sardine/Mathi pickle, rich in taste and nutrients but minus all the bad stuff. Limited Shelf life of 3 weeks only in the fridge, Enjoy!

Melt in your mouth amazing Chicken Cutlets. Made with the perfect blend of fresh boneless chicken (l00% HALAL), mashed potatoes, spices, bread crumbs and love for food. Ready to fry & eat n eat n eat n...

Yummy and Healthy Marinated Fish - Marinated Fresh. Less work, more taste! Ingredients: Fresh fish, Chilli powder, turmeric, ginger, garlic, salt, oil, curry leaves. Please fry in a pan with little oil. Not suitable for microwave

Fresh prawns marinated in a rich marinade of garlic, cream and mild spices.This garlic flavoured malai prawns are well appreciated by people of all ages as the cream and garlic is along with the prawn offers a very rich taste.
Cooking instruction:Un-pack the marinated prawns into a bowl and make sure all the marinades from the pouch are scraped into the bowl. Mix the content well. Heat up a griddle / hot plate. Pour just enough oil to coat the pan. Place the marinated prawns on the hot plate and grill on a slow fire. Turn within few minutes so that the other side gets cooked too. Allowing the prawn to remain on the hot plate would make it rubbery and the marinade getting stuck to the pan.

Bone in Chicken in a spicy semi dry preparation. Chukka is the term used for this dry preparation across the state of Tamilnadu
Cooking instruction: Unpack the Virudhunagar Chicken Chukka packet into a bowl & mix well. Heat up a thick bottom pan or a non stick kadai. Add 1 tsp of gingelly or refined oil. When the oil is hot drop 10-12 nos of curry leaves & allow to crackle. Slide the chicken & masala into the pan. Brown on all the sides on a slow flame. When the chicken & masala is slightly browned, sprinkle 100 ml of water into the cooking pan. Cover the pan & cook for few minutes. Keep stirring the chicken on a slow flame & allow the water to reduce. Allow the masala to coat the chicken
Check for seasoning & serve hot along with Parotta or rice

Cordon Bleu style breaded chicken pops.

Cordon Bleu is a slice of meat, flattened and filled with cheese and crumbed. The crumbed meat is either pan fried or deep fried and served hot. In this version, we've shaped the meat into balls, filled with cheese and crumbed. Easier to eat when you are waving a flag with one hand.

Cooking instruction: Deep fry the breaded pops in hot oil until golden.

An Indonesian and Malay speciality of skewered prawns marinated in a ground marinade of lemon grass, ginger red chillies, roasted peanut coconut milk etc.Usually grilled on a charcoal fire but a non stick pan also does the job.
Cooking instruction: Unpack the skewers into a plate. Scrap the marinade which is struck to the pouch & apply them on the prawn skewers. Heat up a non stick pan & apply oil on the pan. Place the skewers & grill on both sides turning sides without allowing to burn.3-4 minutes on each side is good enough to cook the prawn satay. Enjoy the skewers accompanied with peanut sauce