Kaccha Kheema Kofta curry is prepared with minced meat or kheema that is blended with herbs like coriander and fresh mint leaves, Indian spices and made into small lemon sized balls which are cooked in a paste of fried onions, poppy seeds and dried coconut.
The dish am posting today is one which has the typical Mughlai flavor with a blend of spices which lends a certain exotic flavor to it.Mutton Kurma is a typical Mughlai or Hyderabadi dish cooked with yogurt ,almonds or fresh coconut.Its a mild lamb curry where mutton pieces are marinated in yogurt and mild spices and cooked in onion,tomato,poppy seeds and coconut based gravy resulting in a rich thick curry preparation
Many frown upon the plain ‘pulao’ considering it inferior to the pampered ‘biryani’. The chicken pulao that we make at home is no less than any saffron laced biryani in spite of its simplicity. A straightforward and quick pulao recipe that features basmati rice, chicken, coconut milk and fragrant spices. As this decadent one pot dish simmers,
Many a time, infact very often, I cook a dish (especially chicken) with the available ingredients at home and no particular recipe in mind. Trusting my instincts, take the risk and play with the ingredients (I’m sure like me there are quite a few of you who do that with your cooking more often than not. Isn’t it? Sometimes I receive compliments and on a number of occasions its just smiles (good souls who don’t have the heart to say anything negative).
Today’s chicken roast recipe is a huge hit at my home as well as with friends. Makes for a wonderful starter or side dish with rotis. I found this recipe at blog which is home to authentic Kerala style non-vegetarian fare that I have bookmarked to try. The first recipe to try from her blog is Pepper Chicken Roast.
These stuffed buns have a light and airy texture and are perfect homemade snacks for kids. They work great for breakfast, as a lunch box snack or an after school snack. The filling is absolutely versatile. You can go the vegetarian way with the likes of paneer and mixed vegetables.
A quick special one pot meal for one of those busy days is this particular biryani. Simple preparation, not at all complicated and can be made in less than an hour. I would frown upon any biryani recipe that didn’t call for ‘dum’. Even more so on ‘pressure cooker’ biryani. I would refuse to try any other method thinking it was blasphemous.
Mangalorean Catholic cuisine is often synonymous with Dukra Maas (Pork) and Sanna (Fluffy idlis with yeasted batter). Pork is cooked in a variety of ways ranging from Bafat, Indad (Vindaloo), Sorpotel or Kaleez Ankiti (pork offal cooked in spices). Mangalorean Catholic cuisine also includes many dishes using mutton (goat meat), beef and a whole range of seafood (fresh catch or dried fish). We particularly love our coconut based fish curries.
This summer our meals are simple and light. Often our lunch comprises of wholesome and filling salad or one pot meals and loads of flavored buttermilk. Yesterday, I made a simple and delectable chicken curry for our mid day meal. A regular Andhra chicken curry recipe with a slight twist.