Our brunch this morning was roasted chicken sausages flavored with oregano, sauteed shredded cabbage, boiled egg, cucumber and lightly sauteed apple slices. This breakfast platter is adapted from Nita Mehta’s breakfast cookbook and made for a super quick, flavorful, filling, men-pleasing (my son and husband) meal. For a lunch or dinner version, you can top with some salsa and grated cheese.
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.
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’.
I cannot rave enough about today’s recipe. Outright delicious! Chicken and methi complement each other really well and I’m eternally grateful to the origins of this recipe. The key to this recipe is in the caramalized onions that are pureed along with curd forming the base of this creamy dish. An ideal do-ahead lunch/dinner party fare.
Drumsticks or Munaga Kaaya are one of my favourite vegetables and I use them liberally in my everyday cooking be it to make a pickle,mixed vegetable curry or with shrimps,or add them to my favorite sambar(lentil based stew),thiyal or avial.I will be writing more about ‘The Moringa Miracle Tree’ for the Weekend
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.
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
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.
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.