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.
Mee Goreng Ayam | Malaysian Fried Noodles with Chicken.
Simple and Tasty street food or hawkers food that can be made in your kitchen TODAY! Very basic ingredients in an Asian kitchen. Translated, ‘Mee’ is noodles and ‘Goreng’ means fry. The stir fried noodles with chicken is extremely quick and easy to make as you can see when you watch my video.
Mee Goreng is popular in Malaysia, Indonesia and Singapore. I love how Malaysian cooking balances sweet, spice and sour in so many dishes, so perfectly. I started to learn Malaysian Cooking when I first moved to Singapore over fifteen years ago. I had a few good Singaporean and Malaysian neighbours back then who introduced me to so many things. We would shop, market and cook together. It was so much fun. I have lost contact with them over the years and often hope they will find me through my blog someday. I wonder if they are still cooking the Middle eastern and Indian dishes that I taught them as I am still whipping up a lot of what I learned from them.
Chicken Lasagne – Care to Indulge?
Lasagne or Lasagna? The famous Italian dish of meat sauce and layered sheets of pasta, is loved by people all over the word. However, did you know, that you may be referring to it wrongly? My friends in the Middle East , India , and even in South East Asia, we often refer to the dish as ‘ Lasagna ‘.
However, this is actually incorrect because , Lasagna is the singular form and refers to a sheet of the pasta. ‘ Lasagne ‘ refers to the dish which uses multiple sheets of pasta. Truth is though, that the word Lasagna is used much more, but as a devoted foodie, it is my duty to let my readers know of the difference.
Chicken Lasagne is popular with those who do not eat beef, which is more commonly used. I received many requests to post a chicken-pasta dish. So here is my version of Chicken Lasagne, and I assure you it is extremely delicious and everyone will be impressed if you make it for them. Quite indulgent, with butter, cream and cheese. Not the every day meal, that’s for sure. Creamy, warm and simply Yummy. Yay! Let’s go. Check out the video below.
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.