In a Heated Frying Pan, add coconut oil, as soon as the oil is hot, add the Chicken pieces and fry them for two mins on high heat, add salt to taste and black peppers, move the chicken pieces on the one side of the pan.

In the same Pan, add Chopped onions and fry for 1 minute, add Ginger and Garlic, fry for 2 mins, Add the Broccolis, Zucchinis and Mushrooms and stir fry for 2 to 3 mins, add the Kafir lime leaves, Lemon Grass stalks, and cook them for 3 to 4 mins, add the Red Curry Paste, fry and mix for 1 min 

Add the  coconut milk and bring it to a boil, and keep mixing and make sure the lumps are not formed, cook for 3 to 4 mins max, add the red chilies and spring onions for garnishing, finally add the fish sauce and further cook for 2 mins.

 Always Marinate the Lamb with first salt to taste, brush a little bit of olive oil, Crushed Black Peppers, Freshly Ground Garlic Minced, apply on both the sides & Marinate for 15 Mins.

In a Heated Heavy bottom Grill Or Pan, add the olive oil, once the oil is heated,  Place the Lamb Chops, and fry it for 3 to 4 Mins, Each side.

Cook the Lamb for a total of 10 to 15 mins max & make sure to cook the side fat as well, for well done.

keep adding the crushed Black Peppers, over the lamb as most of the Black Peppers gets brushed away while frying.

Add salt to taste & half of the white Crushed White Pepper mentioned in the ingredients section to the Boneless Chicken & Marinate for 10 Mins.

In a Mixer grinder add the green chilies, ginger, garlic. lemon grass, spring onions, kaffir lime leaves, lime juice, coriander powder, cumin powder, half of the pepper powder mentioned in the ingredients secton, salt to taste, fish sauce, fresh coriander leaves, little drinking water and grind it to a smooth paste

In a Heated pan. add the olive oil and open fry the chicken in batches 2 mins on each side, once it is cooked remove and keep aside.

In the same Pan used for chicken frying add the Green smooth paste, and fry for 3 to 4 mins, till all the raw smell disappears.

Add the Broccolis, Zucchinis and Mushrooms and stir fry for 2 mins, add the  coconut milk and bring it to a boil, add the fried Chicken pieces and chicken cube mixed with very little hot water further cook for 3 to 4 mins.

Add salt & Crushed Black Pepper to the Paya & Marinate for 15 Mins.

In a pressure cooker, add ghee, as soon as it melts, add Cinnamon, Cardamom, Cloves, Pepper Corns, bay leaf, fry for a minute, add the Garlic paste & Ginger Julienne, and further fry till the raw smell disappears.

Add the Onions and fry till Golden brown.

Add the Powders turmeric, red chili, coriander, cumin, Mix well & fry for 2 to 3 mins, add little water if the powders are burning,

Add the Payas & open fry for 5 mins on high heat, add the drinking water, Close the lid & allow it to cook on medium heat for 5 to 6 whistles, depending on the tenderness of the paya, you like.

Open the lid of the cooker & further cook for 5 to 7 mins, check the softness of the paya & adjust the consistency of the soup, squeeze the lime & garnish with chopped coriander & green chili slit.

 In a preheated Frying pan add the Olive oil and open fry the Scallops 5 to 6 mins till they get seared marks

Remove the scallops from the pan and keep it aside, in the same pan, add butter and chopped garlic and saute it for 2 mins,

Add the scallops back to the pan, add the crushed peppers and salt to taste, add lime juice mix well.

Finally add the herbs and the chilli flakes, and saute max one minute, and you are ready to seve.

 In a Frying pan add the Pork pieces and open fry it for approximately 10 mins, with no oil, the pork will fry on its own fat, remove & keep the pork pieces aside, in the same pan with the released fat or oil, add the Diced onions, garlic, ginger and fry for 3 to 5 mins.

Add the turmeric powder, Black pepper powder, Garam masala powder, and mix the powders well and roast for 2 mins.

Add the vinegar and Slit chilli, further cook for 10 mins and Garnish it with handful of Chopped coriander

Bring the fried pork pieces back to the pan, Add the soy sauce and sugar (optional) Mix well and add water, Close the lid , Cover and cook for 15 mins, add the finely chopped corianders for garnishing, Ready to serve.

Add the raw pork pieces in a wok on high heat with no oil, add salt to taste and vinegar, and keep frying upto 10 mins, remove & discard the oil released from the fat.

Keep the pork pieces in the same wok on medium flame and the diced onions sauté for 2 mins, add the garlic and ginger and mix well for another 2 mins.

Add the soy sauce, oyster sauce and vinegar and all the crushed pepper.

As soon as the sauces sizzle add the sweet wine and allow it to cook for 20 mins or till it’s fully cooked.

Add the cornstarch slurry and mix well.

In a preheated Heavy bottom pan, add oil, as soon as the pan the oil is hot enough.

Place the fish and open fry it for 7 mins on each side, until it is fully cooked, sprinkle some curry leaves just before you off the flame.