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Bachelors Recipes

Malabar Fish Curry with Coconut Tamarind and Tomato

Malabar Fish Curry with Coconut Tamarind and Tomato

Malabar Fish Curry with Coconut Tamarind and Tomato

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. .

THONDAN MULAKU

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Digiprove sealCopyright secured by Digiprove © 2017 Shana Shameer (RecipesAreSimple)

Smoky Grilled Chicken Tenders with Potato Salad |Quick Meals

smoky grilled chicken tenders and potato salad

Smoky Grilled Chicken Tenders

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 dinner

Smoky Grilled Chicken Tenders with Potato Salad |Quick Meals (With Video)

 

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Digiprove sealCopyright secured by Digiprove © 2016 Shana Shameer (RecipesAreSimple)

Oven Barbecued Chicken Wings

oven barbecued chicken wings

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.

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Mushroom Melts Sandwich | Grilled Cheese Mushroom

mushroom melts sandwich

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?

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Garlic Pepper Chicken Chettinad | Bachelors Cooking





garlic pepper chicken chettinad

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.

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Oats Pongal |Indian Oats Recipes | Quick Breakfast

oats pongal

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.

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Bru Coffee – How to make instant Bru Coffee

bru coffee recipe

bru coffee recipe with video

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!

bru coffee recipe instant

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Chicken Tikka Masala – Simple and Delicious Recipe

chicken tikka masala chicken tikka masala recipe

Chicken Tikka Masala – Simple and Delicious

One of Britains favorite foods, it’s true that Chicken Tikka Masala a concocted Indian Fusion Recipe. Most International Indian restaurants feature this popular recipe. Similar to Indian Butter Chicken. More often than not, however Restaurant versions include red food coloring and sometimes even flavor enhancers.

Follow this recipe to make Delicious, MOUTH Watering, Chicken Tikka Masala in the comfort of your home. The garam masala is made from scratch too. You will be so astonished at how simple it can be!

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Nadan Parippu Curry – Moong Dal Curry for Kerala Sadhya

parippu parippu curry

Nadan Parippu Curry – Dal Curry for Kerala Sadhya

This is the traditional method of preparing delicious Nadan Parippu Curry. I absolutely love this with some fresh ghee drizzled on top of the hot dal curry. Husked Moong dal is used for this dish.  Give me a plate of rice, some of this awesome parippu curry, ghee, some papad and – that’s all I need!

This is the type of dal that is made for traditional Sadhyas and Feasts. Loosen the texture further by adding more water.



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Chicken Manchurian – Quick and Simple with Red Gravy

CHICKEN MANCHURIAN RED CHICKEN MANCHURIAN RED GRAVY

Chicken Manchurian – Quick and Simple with Red Gravy

This has got to be the simplest Chicken Manchurian Recipe out there. The chicken stays nice and juicy. There are very few basic ingredients. The sauce is a tomato based one as opposed to the dark soy based ones. Start to finish, this dish takes less than 30 minutes. I love this with some puffed Bature or Roti. I used my ‘quick deep fry’ method prior to cooking in the sauce / gravy – this actually keeps the chicken from absorbing too much oil.  It is only half cooked and placed on kitchen paper towel before being cooked till tender in the gravy. Now, if you want to cut out the oil, altogether, you can do so as well by completely skipping that step and adding the battered chicken directly to the pan after sautéing the ginger and garlic.



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