Kothu Parotta is a popular Street snack, in parts of South India and Srilanka. ‘Kothu’ means minced or chopped. This is a stir-fry, made with savory scrambled egg and chopped up / torn pieces of parotta (paratha) which is the popular layered and fried flatbread
You can hear the signature clacking noise in the evenings near the Kothu parotta stalls as the vendors chop up the ingredients together on a hot cast iron griddle, using a flat metal spatula.
People as they cue up eagerly to buy the hot and savory snack, love to see the process, which varies from vendor to vendor. Some add cooked chicken to the mix, but I much prefer the one with egg.
These days, it is easy to buy parotta almost anywhere. Next time, reserve a few to make this quick and yummy snack in no time at all. It may be served with any simple dal or chicken curry or ‘ quick dalcha’.
Here is a Fried Prawn Starter recipe from the houseboats and backwater resorts of Kerala. It’s fast, simple and fun to make! It’s delightful to be served as starters at parties or on your friendly game night.
They can of course, also be served as a side with your meal. The prawns are peeled and deveined but the tail and sometimes head is left intact for presentation purpose. Don’t forget the lime/lemon wedge. A squeeze, while serving helps to make the flavors pop in your mouth!
Dahi Aloo Chana Chaat is another delicious and extra quick starter/salad, that can enhance any meal and dinner menu. Think of it as the Indian version of the Western potato salad, with the added goodness of chickpeas and crunchiness is supplied by the red onion and the tasty, crispy Aloo Bhujia.
Aloo Bhujia is crispy, tangy and spicy Potato Noodles, often available at your local Indian Grocers. I will add the link to the recipe for Homemade Aloo Bhujia soon.
Dahi Aloo Chana Chaat can be served as a light snack on its own or as a salad/ side dish along with the main meal. I love all types of Chaats. So refreshing and fulfilling. This chaat item makes a good side dish during Ramadan as well, where light refreshing starters are often needed.
Fresh Aloe Vera Summer Salad
Aloe Vera Salad – A cooling fresh salad for the hot summer days. This is my brunch after my long morning walk! This salad wakes you up, refreshes you and cools you down. It is a great picnic salad or post workout salad.
Aloe Vera facilitates digestion and helps to rid the body of toxins. It has cooling and soothing properties. It improves the functioning of the kidneys, liver and gall bladder. It is also good for the skin. Aloe is used widespread in topical treatments but is also good taken internally in juice and salads.
Important: Pregnant women and young children (below five) are advised against taking aloe internally. I am sure google has the explanations as to why.
Moroccan Baked Salmon – to spice it up !
If you like a spicy baked Salmon, you will love this one. Salmon is a regular item in our house. Twice a week at least, I will prepare salmon. And you know I love variety… There are so many ways to make salmon delicious. This is my new favorite. It’s quick and easy. Spiced and jazzed up with the flavors of Morocco. You might find it to be your new favorite too 😉
Of all the different fish varieties, salmon is held a step above when it comes to nutritional value. Salmon is also considered to be a ‘brain food’. An excellent source of quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) but they are of course known for the content of omega-3 fatty acids.
Orange Blossom Bellinis – The Exotic Mocktail.
I was introduced to this beautiful drink on my trip to Dubai. It’s been a staple at my dinner parties ever since. The perfect mocktail, if you ask me. The light scent of the Orange Blossom Water along with the addition of nibbles is a combination of flavours to tease the senses. No alcohol required! This recipe replaces the customary peach puree and prosecco with sparkling grape juice, cranberry and sometimes blood orange juice. Here, it is the exotic scent of Orange Blossom that makes it all the more special.
This recipe was one of my contributions to a wonderful project, a Christmas Recipe Book that I was part of along with some fabulous foodies. Foodies+ Christmas Cook Book.
Muhallabia is a Middle Eastern Milk Pudding that is extremely light and extremely simple to make. My mom has made Muhallabia and many variation of it for years, and we always enjoy its super light feeling. You don’t feel overwhelmed by this sweet dessert at all, and it is therefore perfect after heavy meals and very popular for the same reason, during Ramadan. I have had this post in the making for so many months. I was waiting for Ramadan 2017, to post it. Here, I show you how to make it with just milk, cornflour, cream and sugar. I do make it sometimes by adding a little ground rice that has been soaked in water overnight overnight, when I feel like slightly more thickened pudding, but usually this ‘super light’ texture is what I opt for. There are two important flavorings to the Muhallabia as well. Rose water and Orange Blossom water are used in precise measurements for that Middle Eastern touch, quite whimsical indeed! I have seen many spellings of the dessert Mahalabia, Mouhalabieh,M’halabe and even more. Oh well مهليبة, it is in Arabic!
…Check out the video for Muhallabia below!
Instant Wheat Dosa | Gothambu Dosa The quick breakfast remedy.
Instant wheat dosa is a life saver in my house on days when I wake up late or just am a little too sleep deprived to make a time consuming breakfast.
There are a few varieties of Wheat dosa that I have seen. Some versions are more savory, incorporating spice and other fresh ingredients. Some adding a bit of plain flour, semolina, dal or rice flour.
However, I prefer them with just wheat flour (Aata), water, ghee and salt! That’s just four ingredients! And you dont have to soak anything, grind anything or chop anything! Simply whisk everything together, heat your pan (tawa) and make just like you would make regular dosas. It goes well with any curry (especially coconut milk based curries) or if you prefer sweet, simply serve with coconut milk and sugar! I personally love it with my tomato curry and some simply dry black chick peas (Kala Chana/ Kadala) or Ghee Roasted Chicken.
Check out my quick video below.
Leek and Potato Soup, cooked in 10 minutes.
I am one of those people who thinks that there’s nothing quite as satisfying as a nice bowl of hot soup. Who doesn’t like soup? Is there anybody, really? Well, this one is my go to extra quick recipe when I need something fast. I make it for breakfast, after dinner and sometimes when I am home alone and hungry. Nursing a sick child at the moment, so this was her lunch.
I use 2 large leeks and 2 potato, but by all means, use more leeks to potato ratio, if you would like a stronger flavor of leeks. I use a pressure cooker to speed things up considerably, but you can use a pot with a lid instead. Do check out the quick video below.
Tandoori Fish Fry is a delicious way to use Tandoori Marinade. Seafood lovers will love this coastal recipe. It uses the Tandoori marinade in a slightly different method adding some additional coating and instead of being grilled in a tandoor or oven, this Fish is pan fried on one side prior to being broiled under a grill to cook it to flaky perfection!