I started enjoying mint and coriander flavor with chicken and wanted to try out something new and different. While searching I found this recipe interesting and tried it with a little customization. So feel free to experiment with what you like or don’t like and share how it turned out.
I have been really busy lately, and haven’t had the time to post any recipes. But I promise, I will try adding as many recipes I could forth coming, I have some of them in draft and will post it soon. This recipe is a good combination with chapathi/ roti or even toasted bread.
(more…)
Well, here’s a quick egg masala. Egg is rich in protein and other vitamins and a daily dose is healthy. Here in the US, eggs taste a little different, probably because of what the hens are fed. For a similar taste to India try buying vegetarian fed hen eggs or organic.
Thank you friends for the constant queries and support. We have moved from Arkansas to Austin, Texas. We are really liking Austin, it feels a lot like India.
It took a little while to get back on track from the busy moving, exploring/enjoying the new place etc and the lazy mood that follows after the exhaustion.
I have lots of recipes to post in my draft. I can’t wait to post them soon. I can say hopefully that I’m back from the long pause/vacation/break or whatever.
Here’s today’s recipe, Kerala Fish Curry. The reason why I like fish is it’s very rich in protein, no cholesterol and wont feel heavy.
When there’s an option for fish and chicken I would always prefer fish. I am trying out different varieties of Fish dishes to not get bored of my favorite ones.
(more…)
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.
(more…)
[nggallery id=1]
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.
Dhal fry is a very famous north Indian dish. Normally called as, ‘Tadka dhal Fry’ meaning seasoned lentil fry, seasoning the cooked dhal. It is served in most of the Indian restaurants. Any dhal varieties can be used to cook this dish. In a typical south Indian family, dhal will be cooked at least once a week. Dhal is rich in nutrients. When I was a kid, I remember harvesting dhal from our farms. They will be mixed with red soil and kept covered in the floor ( not sure, why ) for 1 or 2 days, cleaned thoroughly and cooked. Dhal with shells on is rich in fiber, my grand mother never split them before cooking.
If the cooked dhal turns out too thick, add little hot water to get your required consistency. Season the cooked dhal 5 min before serving, for a better taste. Add a little ghee to give it that extra taste. I became a fan of dhal fry since I started working.
