A fantastic and flavorful chicken curry that is a regular at our home. This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry. Tomato Pulao with Chicken curry made for a deliciously comforting meal.
Prawns are our family’s favorite sea-food. A few readers emailed me requesting for more sea food recipes since they find very few recipes featuring fish, prawns and crabs. The reason there are hardly any sea food recipes is because, I usually prepare sea-food for dinner (I buy the fresh catch that arrives after 2 pm) and I do not take food pictures after 5 pm. I usually shoot pictures of food in natural light.
Kongu cuisine one of the regional cuisines of Tamilnadu can be best explained by talking about areas in Tamilnadu that is called Kongunadu. Today it is the districts of Coimbatore, Erode, Salem, Tirupur, Karur, Namakkal, Krishnagiri and Dharmapuri and bounded by Kerala to the West and Karnataka to the North.
Chicken Vindaloo, a popular recipe of Goan-Portuguese fusion cooking, is a dish that stimulates one’s appetite with its delicious and addictive flavors. Vindaloo is roughly translated from Portuguese as ‘wine, vinegar and garlic’.
Mangalore, the coastal town of South Karnataka is situated where the river Nethravathi meets the Arabian Sea. This ‘meeting point’ or ‘Koodala’, as it is called in Kannada (one of the local languages of Mangalore) is believed to be the reason why Mangalore is also known as ‘Kudla’ amongst the local people.
For a good many years I couldn’t get myself to eat chicken pickle or any non-veg pickle for that matter. Not until one Sunday when a friend invited me home for lunch (remember those combined studies days!). She coaxed me for a very long time with pleading looks, “Taste the gravy, at least”
You can modify the recipe to suit your family’s taste buds with endless combinations. These enchiladas filled with a flavorful combination of ingredients, layered with white sauce, a tangy homemade tomato salsa, finished with a generous sprinkling of grated cheese and baked, makes for a hearty dinner.
I know I have mentioned numerous times that I love coriander. I am partial to coriander and most often than not, add a wee bit more than the recipe calls for. Mint or pudina did not win me over right away when I was first introduced to it but over the years I have begun to like pudina’s flavor and aroma especially in biryanis and pulaos.
I first had this fiery, deeply flavorful chicken dish as a friend’s home along with dosas and ever since hooked to it. I was told it’s a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In today’s version, chicken is simmered in coconut milk and gets its unique flavor from a blend of quite a few spices like fennel seeds
Living along the sea coast has its advantages. One of them being regular availability of freshly caught sea food, especially fish. Today I bought Vanjaram (spotted seer fish) and prepared a simple roast with minimal spices. Nehal and Satish relish it and so do I. There are few things I love more than a nicely roasted fish, hot off the pan.