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’.
Chicken Karahi – Dhaba Style. What’s not to love about Super Quick Punjabi Khaana?
A Punjabi dhaba is a roadside eatery in parts of India and Pakistan that served Punjabi food. Usually found on highways and at truck stops on the linkways between cities, towns, and villages.
They were in fact first opened to feed the truckers on their long-distance trips. The truckers were mostly Punjabi and hence was born this form of Punjabi authentic-fast food, offering wholesome home-style meals quickly at any hour of the day.
No longer a pit stop for the truckies, Punjabi Dhabas’s are now frequented and enjoyed by one and all, making this apart of the Punjabi social as well as food culture!
This Wok-tossed chicken can be prepared super fast and comes in handy when you are pressed for time. Serve with chapatis, flatbreads… Check out the quick video!
Varutharacha Kadala Curry is the authentic preparation of Black Chickpeas in a spiced, roasted coconut curry. The inviting aroma of the grated coconut, being fried with the simple spices lets everyone know what we are having for breakfast! Puttu and Kadala is a very popular breakfast item in Kerala and my husband loves it.
Roasting the grated coconut requires patience. You just can not step away from the stove during the 10 minutes of stir-frying
Earlier I had shared the recipe for a Simple Kadala Curry, which does not use the method of frying the coconut with patience and care. You can use that recipe on your rushed days. However, the patience and love that goes into this homely preparation yields a result that is well worth the extra effort!
Check out the stepwise pictures or the video for more detail.
Mutton Kabsa and Memories
I love the recipes with a good sprinkling of nostalgia associated with them. This Mutton Kabsa for instance… It’s aroma, its unique flavor, it always takes me back to my beautiful life in Saudi Arabia. My birthplace. Kabsa is a Saudi staple and is made with Mutton, Chicken or even Prawns. The simple and humble dish is prepared quite easily, with all the Saudi homes having their own trademark spice-blend to enhance that irresistible, comforting aroma and flavor. Here, I am sharing an authentic preparation of Mutton Kabsa. Prime Indian Mutton (Goat meat) is best for Kabsa.
My mom made this Kabsa so perfectly!! I would be so thrilled when I walked in the door after school and got that distinct whiff of Kabsa Spice!!
Thalassery Beef Biriyani has been a long requested recipe here on RAS. Those of you who frequently visit for my Malabar style recipes, I hope you will enjoy my recipe for a delicious Beef Biriyani.
Thalassery is truly a place represented by its hospitable locals, who are always happy to feed a hungry soul… The varieties of delicious Arab and Mughal influenced foods, as well as the vast array of sweet and savory snacks, makes any trip to this place undeniably ‘Unforgettable’!
Although famous for its endless list of tea time snacks, the Thalassery Biriyani is, without doubt, the most famous dish from the region.
Thalassery Biriyani is a cultural embodiment and is reminiscent of foreign influences in Malabar. It is a by-product of the Mughal-Arab cultural influence in North Kerala due to the trade that lasted for centuries before the 1900s and the emigration to the Middle East of locals from the 1970s onwards.
So here is my special recipe for Thalassery Beef Biriyani. I hope you will make it and send me a pic! This post has taken forever with getting all the ingredient measures to perfection. If you follow my recipe, I guarantee you success.
Buffalo meat is often used in this recipe, and I believe it tastes so much better. In fact, many delicious curries and fries that one mistakes to be beef throughout Kerala is actually Buffalo meat.
Another key ingredient in Thalassery Biriyani is the variety of fragrant rice used. Although Basmati is famous in Biriyani, Thalassery prides itself in using the indispensable Wayanadan Kaima/ Jeerakasala rice to make this authentic Biriyani. It is a very short delicate grain with a lovely fragrance that permeates throughout the popular rice dish. Since good quality Kaima rice is not always available, you may use Basmati if you can not find it.
The cooked rice and meat is layered in a sealed pot, in the ‘Dum’ method of sealed cooking which prevents any steam from escaping and enforces the flavors to marry well with each other. The aroma throughout the house when the Dum (pronounced ‘DHuM’) is cut open is quite captivating.
Chicken Changezi is an extremely popular dish in Delhi, that has been served for generations. It has a notoriously suspicious looking crimson color, due to the cooking down of the tomato gravy in ghee. The name ‘Changezi’ is due to the fact the the dish originated during the times of the fearsome Mongolian warrior and conquerer, Genghis(Changez)Khan. It was however, not made for him as been widely misconstrued.
In actuality, Genghis Khan never invaded Delhi. He in fact only went as far as the Indus and then turned back. The dish however must have been a hit, since it has prospered for so long, but in all likeliness the warrior himself would not have fancied the dish, with its typical Indian spices and richness, quite foreign to the Mongolian seasonal diet consisting mostly of meat and dairy, influenced by both China and Russia.
Chicken Changezi is rich, creamy, and quite delicious, served with flatbreads like Naan or Tandoori Roti. It is not so spicy, due to the addition of Kaju (Cashew) paste, milk and cream. Here is the recipe for this tangy, creamy and rich Restaurant style dish. Check out the Video below to see how to make it!!!
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!
Kori Gassi | Mangalorean Chicken Curry is a speciality of the Bunt community in Mangalore, India. Translated, ‘Kori’ means ‘Chicken’ and Gassi is ‘Curry’. The use a dried red chillies and coconut is vital in the authentic taste of this unique and tasty curry. Often served with Rice Balls (Pundi), or a local Rice Roti , known as Kori Rotti. It also goes really well with thin rice Crêpes (Neer Dosa) . At my place we have it with Kaima Pathiri / Nura Pathiri. The combination is absolutely splendid!
Dahi Vada / Thayir Vada is a very popular cold snack in India. It can be served as a side with the main meal or it can be served as a ‘chaat’ item. It may differ slightly from region to region, and again from home to home. Dahi Vada is also known as:
- Dahi Bhalla in Punjabi and Urdu
- Thayir Vadai in Tamil , Thayir Vada in Malayalam
- Mosaru Vade in Kannada
- Dahi Bara in Oriya
- Doi Bora in Bengali
- Perugu vada in telugu
Skinned Black Gram Dal is soaked to make the fritters. These can be shaped like donughts or just plain balls. The fried fritters are indeed a snack on their own. For this chaat version, the fried fritters get soaked in water or dilute buttermilk, to soften before pouring the seasoned, whipped yoghurt and all the toppings over it.
Especially in hot weather this cold chaat is very refreshing and satisfying. It is also a great item to include during the month of Ramadan, which is approaching soon. Check out the video 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.