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.
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).
Stir fried Broccoli Chicken with Homemade Mango Juice ~ Our meal today
I tried a Thai inspired sweet and savory sauce for a simple broccoli and chicken stir fry and it did not disappoint. The sauce included peanut butter that added sweetness, red chilli flakes gave a touch of spice while lemon juice provided the tang. The roasted red pepper and carrots went well with the chicken and broccoli and the final garnish of cherry tomatoes and toasted cashew nuts packed that extra punch.
We had a guest for lunch today. He is extremely fond of kheema curry that I prepare and had requested for it. This kheema curry that I am featuring today is a standard one but what makes a huge difference in flavor is the home ground masala powder that goes into its making. It amazes me how a simple combination of basic,
The only ingredient to be careful is with the use of fresh coconut, which can easily overwhelm the other flavors (if used more than the required quantity). This subtly sweet based chicken curry is quick to prepare, once you have all the ingredients on hand and makes a great curry with chapatis, steamed white rice or biryani. Try it and it sure will enthrall the palates of your family and friends.
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.
One of my favorite iceberg lettuce and chicken salad recipe. I usually pair this protein rich salad with fresh fruit juice which makes for a filling complete meal. I created it on a whim one day and it has been a regular ever since. Easy to make, rich in texture and flavor.
Lettuce, cucumber, tomato, onion are essential along with chicken OR paneer OR tofu for today’s colorful and flavorful salad.
I usually make this roast recipe using chicken legs and Nehal is extremely fond of it. Few spices go into its making and ensure you marinate the chicken for at least 3-4 hrs if not overnight and roast the chicken well. You can play around with the spices of your choice and add herbs like mint and rosemary.
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.
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’.
Chicken stew with Appam is a popular breakfast fare in Kerala. Simple, aromatic, hearty stew that is sure to win many a heart. Chicken and potato cubes are slowly simmered in a subtly spiced coconut milk base. You can even add vegetables like carrot, beans and peas and increase the nutrition profile of the stew
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.
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.
Chicken dish with an Indo-Chinese touch! I made this awesome dish to go with butter naan, ordered from a take away. Found the recipe while flipping through my recipe files, hand written on a paper, barely legible. The recipe caught my attention and I felt an instant desire to try it right away
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
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.
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.
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.
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.