Masala Chicken Roast. Get Ready to be Yummified, once again!
It is common for chicken, seafood or lamb dishes that are stir fried to be termed as ‘ROASTS’ in India. These roasts, consist of smaller sized pieces of protein, covered in a dry – semi dry gravy. Try this simple, lip smacking preparation of chicken in a tomato based – spice masala.
This Masala Chicken Roast, will steal the show! Great, served with rice and other sides. It is also a good side along with Roti’s or other flatbreads.
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!
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).
Quick Sambar | Speedy Breakfast Recipe
For those of you who love to have idli or dosa for breakfast, here is a Quick Sambar recipe. Made with just whole, peeled shallots and potato, it is very easy to make. God knows we all need easier dishes for breakfast time, being so hectic – especially if you pack lunches and need it all to be done before 9 am. Use you favorite sambar powder or use the recipe for home made sambar powder given below. A quick and tasty recipe that will come in handy, I am sure.
Malabar Fish Curry with Coconut Tamarind and Tomato
Kerala is known for its delicious fish and seafood. There are so many varieties of fish curry that are so very delicious. While in many curries, ‘kudampuli’ or gambooge is used, in the Malabar region, most curries only use tamarind as the souring agent. Ground coconut, tomato and tamarind flavors this curry, which is so simple to make but so heartwarmingly comforting to eat as well! Served over rice with papad and vegetables or even for breakfast with puttu. For this curry, I love to use the milk pepper (thondan mulaku, ney mulaku (ghee pepper) or sambar chilli). It has the loveliest buttery or milky aroma. It can be replaced with any mild green chilli. The curry is also best made with fish like Seer Fish.
Scroll down for Video. .
Kozhi Ada | Mini Fried Chicken Dumplings
Hi everyone! Let me take this opportunity to wish you all a very HAPPY NEW YEAR. Thank you to all my blog readers who sent in comments and wishes.. I have been away for over a month and sadly had no access ( or time) to post regularly.
I am now back and life has returned to it’s daily routines, but I might be a little slow to pick up on the recipes and videos.. you know one gets lazy after a long vacation. Today, I dusted off my laptop and decided to do a quick post just in case you are wondering where I have gone!
I will try to reply to all the comments asap on here and on my youtube channel asap!
So I was back in India for a very long vacation. We had a road trip through Bangalore, Mysore and Ooty, after which we had a bunch of weddings and lots of ‘busy’ happenings in Kerala. My whole family was there after a very long time. It was great, but now it seems like a dream.
Todays recipe, is a very popular Malabar Snack – KOZHI ADA and it goes great with your afternoon tea! These little bite sized fried dumplings are made with a spiced chicken filling. Quite easy to make, if you fancy something different today 🙂
Vanpayar Ularthiyathu | Brown Bean and Shallots Mash
Vanpayar Ularthiyathu is the classic Kerala comfort food. The ‘brown beans’ (red cow peas / red gram / ‘red chawli’) are a brownish version of the ‘green bean’ or whole ‘mung dal’. It also looks similar in shape to the ‘black eyed bean’, except it’s smaller.
In Kerala, this dish is very often served with rice porridge, where the Kerala ‘Rose Rice’ is used: an indigenous variety of rice grown in Palakkad District of Kerala. It’s a chubbier grain and is found throughout Kerala and parts of Sri Lanka.
The beans are cooked prior to stir frying with a delicious blend of shallots, garlic, pepper and dried red chilli and then mashed lightly to add a very-yummy-creamy quality.
This vegetarian item may be served with rice or even chapatis, but the classic combo will forever be Kanji and Payar ( Porridge and Beans). Poppadum’s , pickle and shallot chutney are also often served on the side. ‘Kanji and Payar’ is also often served when you are under the weather or suffering from an upset stomach.Read More
Fish Roe Fry | Kerala ‘Palinjeen’ Fry
Fish Roe Fry is a favorite in our house. Whenever I get good fish roe (Fish Eggs), I usually prepare it in this way. Both female fish roe (Hard Roe) and male fish roe (Soft Roe), may be used.. In the picture, I have used only the Hard Roe of King Fish. The roe is cooked in spiced and seasoned coconut milk before frying (scrambling) in coconut oil. Yum!
Delicious Green Chutney | Green Coriander Dressing
This is my take on a Delicious Green Chutney or ‘Dahi Wala Hara Chutney’. My recipe is slightly different, but give you a perfect, creamy sauce like chutney that is perfect for all types of Tikkas and Kebabs. It is also great in sandwiched like my Chicken Tikka Baguette or a Bombay Sandwich.
Rogan Josh | Kashmiri Mutton Curry
This is the hugely popular Mutton Curry from the beautiful Kashmir Valley. One of the menu items of the ‘Kashmiri Wazwaan’, the traditional Kashmiri banquet. Rogan Josh was bought to Kashmir by the Mughals. The dish is of Persian origin and is rich and deeply aromatic. Rogan / Roghan is derived from the Persian word ‘روغن’ which actually means, ‘ghee’. Josh, ‘جوش; means boil, and is also used as an expression of intensity. So essentially Rogan Josh, means ‘boiled in ghee with intensity or at high heat’. A perfect dish for the cooler climates.
Mutton is used (Goat Meat) here, and the meat is cooked so tender in the ghee. So delicious that it just has to be experienced to know the deliciousness! This is how the Pandit style Rogan Josh is made. No onions or garlic in the preparation.
Some versions of the curry use yoghurt to add a sour note. I mush prefer the one without yoghurt as I have made here. The trademark color of the Rogan Josh is also very appealing. A fiery red color, that originally comes from the ‘Mawal ke phool’ or Dried Cockscomb flower , a red flower, indigenous to the Valley. Since it is not easy to find, deep red kashmiri chilli powder combined with kashmiri saffron is used to get the natural red color. Alternatively, these days Ratanjot or its powder is used, however these days it is often mixed with synthetic coloring. If you have neither, simply use a good bright red kashmiri chilli powder.
I served this for this Eid ul Adha along with Shirazi Rice and it was quite a hit.