This is one of our very frequent gravies, easy to prepare and delicious. There’s another method of preparation with slight variation of adding ground paste to get the extra flavor. Okra cooked in any form tastes good. This is one of my favs, it’s very easy to prepare yet nothing can beat it’s taste.
When I went to meet my friend in Chicago, we had been to Penang Restaurant for dinner. I never have been to any Malaysian restaurant before but N does many times, since his parents lived in Malaysia for quite a long time.
They all suggested me Roti Canai with the Chicken curry. I very much fell in love with those after having them. Hence I added it to my priority recipes list to prepare at home. The roti canai tasted much like our Ceylon parota but very thin and the chicken curry is different from what we cook. It’s not too much loaded with spicy aroma though it had all the spices we use. I noticed they add coconut milk instead of ground coconut and also the curry gets rich yellow color coz of lot of turmeric.
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Can any of you deny that Rava dosa is the tastiest of all dosas? Most would agree yes. I love them becoz it’s easy to prepare at home and they are crispy and tasty. Preparing this doesn’t involve much of the process, we need to prepare this mix just before 2 hrs or it can be done instantly too. Though it takes quite a long time to get it done on griddle than a ordinary dosa, it’s worth trying it for it’s taste.
Chicken 65 is a very popular starter in most restaurants that serve non-veg in Tamilnadu. I am sure most would agree with me on this. Chicken deep fried in oil with the extra seasoning makes it tasty and lip smacking. T
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here’s various stories on how the Chicken 65 name evolved. Chicken of 65 days older suites well to cook this recipe or there are 65 ingredients to cook this recipes etc. I’m not exactly sure of the origins of the name, but this is indeed a true mouth watering dry chicken dish. It’s not a tough job to get restaurant quality, this is a very easy method to cook at home with a restaurant style taste.
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This is one of the kongunadu specialty recipes. Bitter gourds also known as bitter melons have lot of health benefits. Many won’t eat bitter gourd coz of it’s bitter taste, but if not for the taste it should be consumed once in a while for it’s health benefit. They are used in purifying blood tissues and helps in digestion and have lot more other health benefits. In Indian ayurvedic treatments, they are used to treat diabetics since they have insulin. I love bitter gourd fry which my mom makes as they are cooked in ghee and reduces the bitter taste a little. I also like this bitter gourd gravy which we often make at our houses. I added little sugar to the gravy recipe to slightly balance the bitter taste. Adjust the sugar or skip it if you don’t want it.
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I have been having this in my drafts for a while. Not much to say about it, it’s our day today life cooking of a simple beetroot fry. It’s the the way we do at our house from kongunadu. Probably, every one does it in the similar way I guess.
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Kebab’s are famous as starters in restaurants. Hariyali tikka is a famous Punjabi dhaba appetizer. They are famous along the highway side dhabas and some restaurants. They are grilled in the fire grill. They are perfectly coated with mint and coriander flavor turns out to be green Chicken Kababs.
Normally the chicken alone will be grilled, for a change I added some chili powder coated onions and bell peppers. Trust me, it tastes really good. We loved them a lot!! We ended up fighting for the grilled onions and bell peppers.
I added a little extra mint and coriander, so it looks very greenish. But I have reduced the quantity of them in the recipe, so with the below recipe the color would vary a little from what I have got.
