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!
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.
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.
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This recipe for Smoky Chicken Tenders, served with Potato Salad was a spur of the moment meal idea, that turned into a quick favorite. The ‘hot’ and ‘cold’ combination of hot grilled chicken with cold delicious potato salad has won everyone over around here. We are all looking for those quick and easy meal plans, aren’t we? Those that are hassle free yet tasty! This fits the bill and is great to pack for a picnic as well.
Chicken tenders / tenderloins are the slender strips of additional meat hanging from the bottom-side of chicken breasts. There would thus be two tenders per bird. They are often sold separately from chicken breasts at the supermarket, often coming in thermo-packs of 5-6 strips. Sometimes labeled as chicken fillet. These cuts of chicken are quite cheap and can be used for frying (chicken strips) or cut up in stir fries or grilled as I have done. Cooked properly they remain moist and tender. This is my favorite quick recipe using chicken tenders.
Smoky Grilled Chicken Tenders with Potato Salad |Quick Meals (With Video)
Oven Barbecued Chicken Wings
If you like, Sticky BBQ WINGS, these Oven Barbecued Chicken Wings , are just perfect. The fall off the bone quality of these wings aims to please. I use my Homemade BBQ Sauce to make these yummy wings. All that you have to do once, you’ve made the simple bbq sauce – is to marinate the wings with this and a dash of salt, pepper, paprika and olive oil. Bake in a conventional oven and enjoy. This is a great way to use up you BBQ sauce as well.
Mushroom Melts Sandwich | Grilled Cheese Mushroom
Mushroom Melts Sandwich – these sandwiches are full-o-flavor! I just love mushrooms, don’t you? The umami that they lend to a wide array of dishes is irreplaceable. I enjoy all sorts of mushrooms, but my favorite has gotta be the swiss brown mushrooms! They are reliable in most of my recipes, with just the right amount of umami oomph, and not pushing anyones buttons. So, this sandwich is something I came up with for a breakfast sandwich and it was a total winner. As I always do, I quickly jotted the amounts of things I used, because you know me – my memory is awful! Another one for my recipe box. Keeper for sure. It’s quick and tasty – try it and let me know won’t you?
Garlic Pepper Chicken Chettinad | Bachelors Cooking
A bachelors recipe, this Garl ic Pepper Chicken Chettinad can be made in very little time and very easily. The gravy can be adjusted to suit your needs. Serve with Chapathi or Rice and vegetable stir fry.
Oats Pongal |Indian Oats Recipes | Quick Breakfast
Oats Pongal is a super quick savory breakfast which is a healthier and simplified version of the Rice Pongal.
‘Pongal’ is a festival celebrated in Southern India to celebrate the Harvest Season. ‘Pongal’ is a derivation of the word ‘Pong’, which means to ‘boil over’ or ‘spill 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 called ‘Pongal’ it is referring to the Savory Version. The savory version is a very satisfying and quick breakfast ( or anytime) dish. It is often served with Chutney , Sambar and ‘Vadai’ (lentil fritters).
In our home, the day starts very early. I need to make breakfast and pack lunches by 6:30 am. Anyone in the same shoes will know how important it is to have a few quick breakfast dishes that you can prepare even when you are half asleep. Trying to make healthier breakfast in the morning, I often use oats and quinoa.
This Oats Pongal Recipe is so simple to make and keeps you feeling fully loaded and ready to go! Perfect for those who like a quick, savory breakfast.
Bru Coffee – How to make instant Bru Coffee
Bru Coffee is a very popular name in Indian Coffee. I remember my college days, in the hostel cafeteria, they served the best Bru Coffee, and I used to look forward to it for breakfast and in the evenings. Those were the only years, I lived in India and this coffee was new to me. Even today, this coffee transports me back to the past. Don’t you love how certain foods and drinks take us back to a memory?
Bru Coffee, comes in a few different varieties. It is popular for its blend of 70% Coffee, and 30% Chicory. It can be made using a coffee filter OR using the frothing method as shown below. For the decoctions method (filter), check out the coffee decoction method.
And if you are more of a cold coffee person! Try chilling this coffee, it gives you a luscious, creamy iced coffee without any ice-cream!