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.
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.
Hainanese Chicken Rice – This Traditional Chinese preparation of Chicken with Rice is considered one of the national dishes of Singapore.
Here, the chicken and the rice share the spotlight. The chicken is prepared in accordance with traditional Hainanese methods, by poaching the entire chicken at sub-boiling temperatures. Ginger, garlic, spring onion and in some cases, pandan leaves are used to flavor the chicken and rice. The resulting rice is oily, flavorful, fragrant and sometimes known as “oily rice”.
In Singapore, Hainanese chicken rice is served everywhere from school canteens, hawker stalls to high-end restaurants. it is also one of the few local dishes served onboard Singapore Airlines.
The dish is served with a few common accompaniments. The chilli-ginger sauce, dark soya sauce, light soy sauce with a dash of sesame oil, fresh cucumber slices, braised dark soy hard boiled egg and sautéed baby bok choy.
The choice of white (steamed) or roasted chicken is commonly available at almost all eateries. The variants are honey roasted chicken and crispy chicken with lemon sauce.
Here, we take a look at the original white poached chicken, the chicken is silky smooth and oh so tender. Quite unique. If you love Asian food, you must try this one. Scroll down for video.
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.
Simple Kabsa | Saudi Arabian Fragrant Rice
Kabsa, the National dish of Saudi Arabia, is quite the humble dish. Each home making it their own, with various methods.. but the most common, daily dish is a very simple one -pot dish. Check out my other popular Kabsa recipe, which has more steps involved and used for more special occasions. For your daily meal however, I am sharing this favorite family method.
Butter Cake | Soft Simple Yummy
Every now and then, something as simple as this Butter Cake makes an otherwise dull day into something to look forward to. It is so easy to make, and you probably already have all the required ingredients in your pantry already! You can dream it up and serve it within an hour. This cake is perfect with a cup of tea or coffee. It also makes for a simple base cake to decorate with fondant or buttercream. You can make cupcakes with the batter too. To play around with the recipe you can add grated orange or lemon zest to the batter.
Butter based cakes become denser upon refrigeration. Although I dont mind this at all, you might want to let it come to room temperature if taken out of the fridge.
I dedicate this recipe to my friend Afrah 🙂
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. .
Brik | Delicious Tunisian Pastry
No No, we are not into eating brick! Brik (بريك) is a famous Tunisian deep fried pastry. This is absolutely scrumptious, if you’ve never tried it before. This version (one of the more popular ones), has a filling of whole egg , seasoned tuna, onion, parsley and capers. Some versions add Harissa to spice things up, but here I use the Tunisian spice mix ‘Tabil’. You might compare it with a samosa, but the filling is entirely different … imagine cutting into the pastry and getting delicious oozilicious egg!! My kids are bonkers for oozy egg yolk, so they adore Brik!
Brik pastry is known as Malsouka ملسوقة or Warka.Brik pastry is a very thin pastry that comes wrapped in cellophane. The thin, round sheets are made by slapping a sticky dough onto a hot non-stick surface in overlapping circles and cooked for a short amount of time.
The tuna filling may be substituted with chicken, or minced meat. I will also be adding the recipe for ‘Swebaa Brik’ – Brik Fingers, soon which is finger sized spring roll shaped pastry with minced meat, egg and cheese filling. Thanks again to my friend Nadege for helping me with My Tunisian recipes.
Enjoy the Video.
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.