Stuffed Mussels | Kallumakkaya Nirachathu
Stuffed Mussels | Kallumakkaya Nirachathu – Mussels Stuffed with a ground rice and coconut paste, steamed and then fried. This is one very tasty Malabar Snack. It gives the impression that it is hard to make, when in actuality it is not so difficult at all! In the Malabar region, these are made on special occasions or for special guests. And being such ardent lovers of hospitality, you can be sure these snacks are made quite frequently
‘Kallumakkaya’ is the native word for Mussels. They are also known as ‘Kadukka’. ‘Nirachathu’ translated, means ‘Stuffed’. The dish is also sometimes called ‘Arikadukka’ – ‘Ari’ refers to the rice used for making the stuffing. Although I love it crisp an fried all on its own, some like to use a dipping sauce of some kind. Thousand Island dressing or Tartar Sauce are good choices
Singapore, being such a cultural melting pot, has a lot to offer in the food scene! There are so many local delights as well as cuisine-fusion varieties available. The Chinese, Malay and Indian as well as the Peranakan food stalls are a plenty. I feel lucky to call this place home. A foodie’s dream land, really.
Today I am sharing, the recipe for a trendy style Biryani Rice that is showing up in many of the Indian Stalls here. Butter Chicken Biryani.. It combines the method of cooking the ‘Nasi Minyak’, or Malaysian Ghee Rice and a diversified and simplified version of the Indian Butter Chicken. Unlike traditional Indian Biryani dishes, here the rice and chicken is cooked separately and simply served together. The aroma itself is is quite drool worthy. You are going to love how easy and quick this is to make!!! Let me know in the comments section if you try it. ( Scroll down for the video).
Simple Kabsa | Saudi Arabian Fragrant Rice
Kabsa, the National dish of Saudi Arabia, is quite the humble dish. Each home making it their own, with various methods.. but the most common, daily dish is a very simple one -pot dish. Check out my other popular Kabsa recipe, which has more steps involved and used for more special occasions. For your daily meal however, I am sharing this favorite family method.
Chinese Rice Porridge Recipe | Congee
This simple Chinese Rice Porridge Recipe is commonplace in Chinese homes. It can be served with any stir fry or roasted/ steamed fish or chicken. Known as ‘Congee’ , it is a traditional recipe for baby food due to it’s smooth texture. It is also great when you are recovering from illness. Light and simple, classic comfort! Congee was once considered poor mans food, enabling a family to stretch the meal with the consumption of lesser rice grains. Today, however is regularly found even at high end restaurants! In my home, we love it with Kung Pao Chicken!
Ruz Bukhari | Middle Eastern Bukhari Rice
Bukhari Rice is a very simple but delicious rice which is popular in the Middle East. Especially the Gulf Countries. The name ‘Bukhari’ denotes that it comes from ‘Bukhara’ , a formerly prominent point on the fabled Silk Road, and has long been the centre of much trade, culture, scholarship and religion. The The region of Bukhara long formed part of the Persian Empire too. The Ruz Bukhara, in my opinion is one of the easiest rice dishes from the Region, which includes, Mandi, Kabsa, Mambos etc.
Pongal Recipe | Ven Pongal (with slideshow)
‘Pongal’ is a festival in Southern India to celebrate the coming of the Harvest Season. ‘Pongal’ is a derivation of the word ‘Pong’, which means to ‘spill over’ or ‘boil over’.
There are two dishes associated with this festival. One savory and one sweet. The savory version is called Ven Pongal (White Pongal) or Khara Pongal (Spicy Pongal). It is a very common breakfast item in parts of the South. The sweet version is called Sakkara Pongal (Sweet Pongal).
If the dish is simply referred to as ‘Pongal’ it is referring to the Savory Version. It is a very satisfying and quick breakfast ( or anytime) dish. It is often served with Chutney , Sambar and ‘Vadai’ (lentil fritters). The dish is made of de-husked green gram and short grained rice. It is cooked to a creamy but thick (porridge like) consistency, perhaps like a ‘Risotto’. The ghee is absolutely essential, and Pongal just isn’t Pongal without it.
Dawood Basha | Lebanese Meatballs in Tomato Sauce Served with Saffron Rice
Dawood Basha or Lebanese Style Meatballs with Pine Seeds in a Simple Tomato Sauce. These meatballs, are tender, with a melt in mouth quality. Dawood Basha was the first Governor appointed by the Ottoman Empire. These meatballs were perhaps his favorite. They are very famous, served over rice. My love for Lebanese food, started early on in life. The food is generous, warm and inviting.
Traditionally, these meatballs are cooked in sheep tail fat, but ghee is a practical substitute. Served with a Simple Saffron Scented Rice, this makes for a very easy to prepare and comforting meal.
Easy Pineapple Fried Rice with Prawns
This is my super Easy Pineapple Fried Rice. Very flavorful and fun! That fruity whiff complimented with the scent of curry/turmeric powder is just so easy on the palate.
Shrimp Kabsa – Arabian Fragrant Rice
Aaah…. Kabsa or ‘Kabsah’ is an Arabian Dish that many are absolutely passionate about. The Saudi Arabian delicious and comforting rice dish is a common part of a weekly menu.
It can be made in a number of ways. From extremely simple, to a little more complicated. Every home has its favorite method of preparing it.
I love Saudi Food. It’s the closest to my heart. I have a Chicken Kabsa recipe, which is lip smacking, albeit there are more steps involved than this mouth watering, fantastic Shrimp Kabsa! The special method of preparing the shrimp for this rice, makes it exceptionally delicious. I often make extra shrimp to have the next day, cause my family loves them so much. Here is how we make this Shrimp or Prawn Kabsa in Jeddah!
Scroll down for video.
Jeeraka Kanji – Simple Cumin Rice Porridge
Jeeraka Kanji or Cumin Rice Porridge is a staple in many homes during the month of Ramadan. It goes down so easily. Soothing and filling at the same time.
There is a more spiced version of this porridge made with chicken. This is served in Singapore and Malaysia at the mosques during Ramadan. In India, there is a version containing meat and vegetables too. I much prefer this lighter, simpler version which we make regularly. It can be made more savory by adding some crisply fried shallots or onion on top. I don’t bother with that either. Plain Simple Jeeraka Kanji is my favorite.
It’s a great option for the Suhūr (Pre-Dawn Meal) during Ramadan too.
When someone at home has the flu or has lost appetite for some reason this is the perfect nutritional dish to prepare. My girls also had this often during their first year, after they started solid foods.