Showing posts with label Spices. Show all posts
Showing posts with label Spices. Show all posts

Thursday, January 16, 2014

Nyonya Pineapple Tarts

The next draw after making Chinese Peanut Cookies? Not the ordinary rolled pineapple cookies, but these open face Nyonya Pineapple Tarts? Why Nyonya Pineapple Tarts? Maybe I should crown myself as a Nyonya home chef (Nyonya Hot And Sour Noodles In Fish Soup, Nyonya Steamed Fish, Nyonya Lam Mee, Sambal Sotong Petai & Nasi Lemak Sambal Udang)? A whole list mind you. In fact, almost spilling over list. This dish and that dish, and me learning to make Nyonya dishes by my own learning (Nyonya Fish Sambal, Chicken Vindaloo & Ayam Pongteh), I can go on and on and quote many more dishes. Including those few desserts (Kuih Buah Melaka, Bubur Cha Cha, Bubur Kacang Hijau & Sago Gula Melaka).

Monday, January 13, 2014

Medu Vada

Me making snacks? Are you kidding me? Since when? Maybe those years back then or maybe every once a blue moon (Tea EggsBonda, Sardine Rolls & Baked Cheesy Potatoes) and I must prior ahead right now confess that I didn't make these Medu Vada. No, no. Me not the vada or vadai making food hero (Rice Vadai). Honestly, I can'be bothered. What a waste of my time to making vada just for the two of us and how much can each of us possibly eat? Unless we are from the land of giant? These medu vada were actually made by my aunt and me pinching the recipe, as well clicking the pictures when I popped by to her house. What a coincidence. She making vada and me without thinking twice doing the necessarily like I have already told you. The main open secret to making vada, our Indian soft and puffy savory snack?

Tuesday, January 7, 2014

Malaysian Fish Head Curry

Malaysian Fish Head Curry, aka Kari Kepala Ikan. Believe me, not the ordinary nor you should compare with those from the restaurants. Why are you asking me? Because this is a typical, authentic and most dangerously delicious, finger licking homemade Malaysian Fish Head Curry (Malaysian Fish Sambal, Nyonya Fish Noodle SoupMalaysian Fried Mee Hoon & Malaysian Fish Curry) Yes, stop questioning me. Fish head curry cooked alongside belimbing buluh from our Malaysian grown trees, and belimbin buluh somewhat I think can be regarded as the other side to the coin to starfruit though these are oblong in shape and greenish and yellowish in color. Trust me please, due to this really mostly sour fruit, you don't have to think twice on tamarind juice and when fish head is cooked alongside the customary ingredients (Chilli Soy Fish, Spicy Stingray & Fish Noodle Soup) we need for any curry and also coconut milk, pow-wow (Asam Pedas Bawal, Salted Fish Bone Curry & Ikan Masak Kicap). Malaysian Fish Head Curry by Nava K? Unbeatable for rushing your mouth towards its spiciness and coconut milk creaminess.

Monday, December 30, 2013

Punjabi Sabut Moong Dal

Basically when you have exhausted the avenue for a dal curry, you then have to think further. In other words, should you get down to the same kinda legume based curry or you should be on the lookout for a different kinda dal curry (Shahi Gobi). In fact, I won't say Punjabi Sabut Moong Dal is unfamiliar to me (Aam Ka Achaar & Tamatar ki Chutney) because those days mum used to roll out hot ghee loaded chappati from the tawa and chappati by far must be paired alongside a dal curry. What could have been more fantastic fab, but a Punjabi Sabut Moong Dal. Pretty much, like I have already told you, a dal curry but made with moong dal or you can even address it as green bean or pea (Sweet Green Bean Porridge & Bean Sprout Omelette) and dal by far as you know, must be part of our Indian household staple. How can we Indians not make a dal or lentil curry at least once a week until I have gone through quite a number of different dal tunnels (Fish Sambar, Drumstick Sambar, Tanni Saar & Mysore Sambar) and for the outcome of other dishes as well (Cabbage Upkari, Chloe Masala, Dhal Rice & Mulligatawny Soup). Henceforth, what else became new for me when I had to make another dal dish? Obviously, Punjabi Sabut Moong Dal. Packing a waking up punch (Bengali Fish Croquettes) on our palates for its spicy, tangy and creamy absolute tastes (Baingan Bharta, Bengali Fish Curry & Eggplant Tikka). 

Friday, December 20, 2013

Shahi Gobi

Oh-My-My! What a royalty right? I bet at the first look of Shahi Gobi (Shahi Mutton, Aloo Gosht, Rogan Josh & Murgh Makhani) you must have salivated? If you are asking me, you should because this gobi curry or cauliflower curry is one I put together after really giving my thinking a true and sincere thought prior to getting down to making. Furthermore, picking up cauliflower has become like a habit. In fact I seriously can't resist cauliflower which by the way is a favourite veggie amongst Indians. Why not when cauli is affordable and you can actually make a whole list of dishes (Cauliflower Pakora, Cauliflower Fritters & Cauliflower Curry)? This dish, that dish, cauli by itself in a curry or alongside a combo of other veggies or as a stir fry (Aloo Gobi & Chilli Aloo) for a simple dish, but for Shahi Gobi which definitely must be ranked really high due to its richness, creaminess and like I have already told you, a royalty (Baingan Bharta, Navratan Korma & Hyderabadi Vegetable Biryani), you need to work around the quintessential ingredients for Mughlai cuisine. Nevertheless, its all worthiness because Shahi Gobi is sincerely topnotch to our tastebuds (Cabbage UpkariEggplant Tikka, Tamatar ki Chutney & Palakura Pappu). 

Thursday, December 19, 2013

Cabbage Upkari

Cabbage Upkari (Cabbage Thoran). A simple, Konkani style cabbage stir fry. Konkani by the way is the official language in Goa and Goa obviously being seated on India map (Baingan Bharta, Kashmiri Vegetable Soup, Aam ka Achaar, Andra Sambar & Tofu Manchurian). There's definitely various, hell of lot of cooking style to how you can stir fry cabbage in an Indian style. At the end of it all, its up to you.of course. You can refer to recipes or perhaps you can coin your own (Vegetable Kadhi, Vegan Potato Curry, Indian Mango Chutney, Kurkuri Bhindi, Carrot Poriyal & Beans Thoran) because nothing is brain cracking for stir frying cabbage and you can opt for a couple of ingredients or add other much more suitable ingredients for a lavish kinda Cabbage Upkari which definitely is a vegetarian dish. My this style Cabbage Upkari? Sliced cabbage (Spinach Tofu Stir Fry) alongside chana dal (Chloe Masala & Dhal Rice), cumin seeds, onion, green chilli and turmeric powder. That's it. Tempting vibrant yellow hue and satisfying Cabbage Upkari.

Tuesday, December 10, 2013

Baingan Bharta

Baingan Bharta! What is Baingan Bharta? Baingan Bharta is a brinjal dish from the land of Punjab. Interesting right? I know (Kashmiri Vegetable Soup, Aam ka Achaar, Andra Sambar, Hyderabadi Vegetable Biryani & Tamatar ki Chutney). In fact, to tell you the truth, though I am aware where exactly Punjab is seated in the world map, honestly, I never knew Baingan Bharta existed until I had to crack my coconut on what should I do with brinjal. Basically which style to cooking. I could have, if I wanted to, opt for the dishes I have cooked before or add brinjal in curry, then again, don't you think it will be nice to scout for recipes for a new kinda dish? Sure. Why not? After all, shouldn't we keep our cooking and food eating interesting too instead of similarities dependable? You are right and I was right in searching for recipes. Popped up a whole list, more than enough actually and among those, me opting for Baingan Bharta (Japanese Eggplant Saute, Eggplant Tikka & Brinjal Stir Fry). But no, not copied exactly. I looked through the recipes and instead roasting or blistering brinjals and cooking till a mushy texture, I invented my own Baingan Bharta. Tadaa!! Why is my Baingan Bharta unique and outstanding? I added saffron strands for exclusive and exotic tastes (Navaratan Korma, Vegetable Kadhi & Tofu Manchurian). Saffron strands, believe me, they can be expensive but worth paying once a while to heighten dishes to another level.

Monday, November 18, 2013

Tuna Thoran

Tuna and Thoran? Synonymous in Kerala (Parippu PradhamanMalabar Fish Curry & Kerala Fish Fry), whether you use fresh catch tuna or canned tuna. For me personally, Tuna Thoran (Cabbage Thoran & Beans Thoran) basically is a stir fry (Chicken Varuval) and can be stir fried with or without grated coconut (Kiri Hodi) or we might as well take the convenience of coconut oil in case we can't run or rush to buy coconut for thoran. My style to Tuna Thoran (Tuna Burgers & Tuna Cutlets)? Aha! I think I told you before, this habit of adding potatoes and looked like I automatically added without even thinking twice its a Kerala Thoran. Then again, there is no right and wrong to ingredients we prefer, especially when you are rushing for time in making Tuna Thoran? Of course. Tuna Thoran is actually a simplified dish though some people love to blow it up as though its a mind blogging dish to make. Basically, all you got to do is get the ingredients listed below ready, mostly our pantry user friendly ingredients right and stir fry to a dry style, worthy tastiness.

Thursday, October 31, 2013

Peshawari Mutton Karahi

Peshawari Mutton Karahi!! From the land of Pakistan and specifically from the city of Peshawar. Already sounding mouth watering right and I bet the pictures are additionally making your tummy hunger topsy-turvy right? In fact, to tell you the truth, I myself can't contain my hunger and I think without me realizing, my saliva is gonna drip down soon. Regardless, any mutton dish for the matter most probably can trigger hunger for the both of us and I must go ahead by mentioning that I quite know it about the different kinds of mutton curries from this part and that part of the world. Furthermore, should I blow my own trumpet to how far I have come in making all sort of dishes from around the globe (Tandoori Chicken, Aam ka Achaar, Bengali Fish Croquettes, Chicken Vindaloo, Cari Poisson & Goan Prawn Curry)? Enough of me and marketing myself, let's not waste anymore time in getting down to making Peshawari Mutton Karahi. Thick, spices infused, yogurt creaminess, ghee and coriander leaves scented, plus honestly guys, blame it on my habit of adding potatoes for most of my mutton curries. Can you like possibly blame me for adding potatoes? We Malaysian Indians and we just must somehow find a reason for merging potatoes and mutton as one (Nepalese Mutton Curry, Aloo Gosht, Shahi Mutton Curry, Rogan Josh, Mutton Keema, Masala Mutton Curry & Mutton Parathal).   

Saturday, October 26, 2013

Kashmiri Vegetable Soup

Helloo everyone,
The rain. Rain and none more, When it rains, I also get lazy (Corn Soup, Chinese Tofu Soup, Lentil Vegetable Soup & Creamy Mushroom Soup). You know how rainy weather is right? You just feel like dropping everything aside and cuddling in bed doing nothing (Thai Tomato Soup, Japanese Lotus Root Soup & Korean Radish Soup). Of course, career must go on. Wish we can work escape. We can actually because October is the month you should start thinking about clearing your annual leave. Otherwise, trust me, some companies are merciless. Come beginning of another new year or the cut of point, your leave will be conveniently forfeited. Tell me about such companies? Thus, when rainy season begins, maybe its one of the best times for you to take leave if you have no purpose of keeping your leave and like I have already told you, sit back, rest back and enjoy your time at home over a serving of such inviting, almost luxurious, smooth to all our senses and mildly spicy Kashmir Vegetable Soup (Lamb Rogan Josh). Kashmir and their soups? Oh-wonderful (Old Cucumber Soup). Of course, as usual, we need spices and a  tinge of Kashmiri chilli powder for that heat which definitely our body can relate to cold weather (Vegan Pumpkin Soup) and for the vegetables, potato (Vegan Potato Curry & Aloo Gobi) is a fondness like in most, in fact in all countries throughout the world or whatever local produce vegetables will do (Rice Pilaf, Vegetable Kadhi, Hyderabadi Vegetable Biryani & Andra Sambar).

Thursday, October 24, 2013

Tandoori Chicken

Honestly guys, if you thinking that you can't make tandoori chicken at home because you don't own a tandoor oven, you are definitely outrightly wrong (Grilled Chicken Wings). Who told you so or you yourself have concluded? Ask me and I will tell you that you can bake tandoori chicken in your oven, (Baked Lemon Chicken) or grill over a BBQ pit, and for those of you can't possibly do both, you can use the portable over the stove grill. Yes you can. I know what I am saying. In fact, I initially thought I will use the grill, then again, unless you cut chicken to small pieces, most probably you will be spending much time in being concern if tandoori chicken is cooked inside, of course, the outside char won't be an issue. Alright, so much for the cooking technic (Moroccan Chicken Stew & Chilli Chicken), can we get down to the recipe. Sure.

Friday, October 11, 2013

Aam ka Achaar

Aam Ka Achaar. What are we talking about, are you asking me right now? Guys, I thinks pictures have already spoken and connected you to this Mango Pickle, a Punjabi style achaar or pickle. Mouthwatering and you are salivating right now right? My favourite. Any kinda of pickle or chutney, or even sambal dip for the matter (Tamatar ki ChutneyPenang Acar & Sambal Terasi). Aam ka Achaar obviously showcases mango as the core ingredient and mango by far, I think a favourite among many of us (Prawn Mango Curry, Thai Mango Sticky Rice & Mango Mocktail)? This Punjabi style achaar is just plain and simple, but trust me, a perfect fab fit as a condiment for our rice meals (Vegetable Achar & Salted Fish Pickle), and you basically need a couple of ingredients listed below, unless you want to take it to the sky level by adding whatever other ingredients. Aam ka Achaar nava-k's style by the way is different (Indian Mango Chutney), or better for me to say as unique because I did it my way instead of the conventional method of following others. Aam ka Achaar? The burst of sour spicy notes in one.

Monday, October 7, 2013

Chicken Vindaloo

Don't you think this Chicken Vindaloo should join the rest of the Portuguese/Eurasian and most probably even those Nyonya dishes I have already shared with all of you (Devil's CurryChicken Devil Curry, Devilled Prawns & Pada Salt Fish Pickle)? If you are asking me, I am definitely not in denial and let me reassure you that Chicken Vindaloo must be listed alongside. Spices and herbs are the central ingredients for Portuguese/Eurasian and Nyonya dishes and we must also consider the Penang Nyonya (Penang Acar & Penang Curry Mee) clan as in Malacca, though I can't conclude on the rest two. Regardless, when we speak about cuisines from any of these clans, we must expect the big, bold and profound tastes.

Friday, September 27, 2013

Andhra Sambar

Sambar. Indian dal curry. Do I have to like say anything? Indians and sambar, or dal curry and us Indians? I am actually lost for words. But one thing is certain. I have been making, and making and making, and I have not stopped because if sambar is not one of the dishes in my house at least once a week, my other half-half's food life is not complete. Says it all and pretty much the logic to my sambar story, and I don't think my sambar story will ever stop. Of course, me being like a small time home chef, I try to vary sambar each time I make (Palakura Pappu, Mulligatawny Soup, Bitter Gourd Sambar, Drumstick Sambar & Simple Sambar). More or less, or less or more, for celebrating lentils/dal (Dhal Rice & Mysore Sambar) and thank god for the various types. This Andhra Sambar is the outcome of moong dal/green gram and tempering cumin seeds, mustard seeds and curry leaves in ghee I must say infused an amazing and wonderful aroma (Fish Sambar, Palak Sambar & Tanni Saar).

Tuesday, September 24, 2013

Khasi Ko Masu ((Nepalese Mutton Curry)

I have been searching. Searching for new recipes and just then, I couldn't help but notice the varieties of Nepalese style mutton curries. Ohhhhh! What a food joy for testing my cooking skills to Nepalese cuisine. Recipes checked through and digested, in fact, most of them sounding like the mutton curries I have already made before. To tell you the truth, I didn't really notice much difference in the ingredients. Nevertheless, I felt good I actually found out that Nepalese Mutton Curry is known as Khasi Ko Masu. Did I plagiarise those recipes? I don't think I did and like I have already told previously (Moo Gook/Korean Radish Soup), remember, I have already showcased recipes from other parts of the world (Cari Poisson/Mauritian Fish Curry, Kiri Hodi/Sri Lankan Coconut GravyMoroccan Chicken Stew, Hyderabadi Vegetable Biryani, Malabar Fish Curry, Tofu Manchurian & Goan Prawn Curry), and me having quite an experience in making mutton curries, what would have been the possibilities, you tell me? Honestly guys, I didn't feel any pressure in making Khasi Ko Masu. Yet, I decided I will stick to my style of cooking. Making the wholesome curry paste instead of adding spices individually and also for simplifying cooking by itself, and opting specifically mutton bone marrow (Mutton Bone Marrow Curry). The outcome and result? This delectable, zesty and appealing Khasi Ko Masu/Nepalese Mutton Curry (Aloo Gosht, Shahi Mutton Curry, Rogan Josh, Masala Mutton Curry, Mutton Keema & Mutton Varuval). 

Wednesday, September 4, 2013

Cari Poisson

Cari Poisson! Are you going like, where is this fish curry from? Well, from the shores of Mauritius. Cari Poisson/Mauritian Fish Curry, as I have already told you, is the fish curry made in Mauritius. Of course when we speak about fish curry of Indian descent, obviously spices will lead the way, wouldn't you agree (Bengali Fish Curry, Malaysian Indian Fish Curry & Malabar Fish Curry). In fact, spices are generally the needed ingredients for most Indian curry dishes throughout the world (Goan Prawn Curry, Devil's Curry, Sura Meem Kulambu & Indian Okra Curry) and shouldn't we include chillies as well? Chillies alongside spices in the curry paste or mixture, or chillies as in other Asian dishes (Ikan Balado, Thai Green Fish Curry, Fish Sambar & Kerala Fish Fry). We in Malaysian are also not short of spices and our spice roots originating from Straits of Malacca? My this version of Cari Poisson? I opted for ikan kembung, our affordable local catch and instead of aubergine, brinjals are also spectacular for the outcome of this thick,scrumptious and waking up your palates immediately Mauritian Fish Curry (Indian Spiced Salmon, Unagi Kabayaki & Vietnamese Fish).

Monday, August 26, 2013

Kiri Hodi

We spoke about coconut milk, didn't we. Of course we did, if you can recall (Masak Lemak Cili Padi) and I also mention that coconut milk is one of the favourites for Asian cooking? Me too. I can be said as a fan of cooking milk, though I don't go overboard mind you.(Hyderabadi Vegetable Biryani, Goan Prawn Curry & Palakura Pappu) and do I have to actually mention the popularity of cooking milk for Sri Lankan dishes? Especially for this Kiri Hodi, aka Sri Lankan Coconut Milk Gravy/Stew which can be eaten alongside string hoppers and even rice. For us rice is the best food deal and when we drench Kiri Hodi on our rice, oh-so-food-diviners while also adding a scoop of Tomato Chutney (Tamatar ki Chutney) prior to tucking in. As usual, I must say that there's various types of Kiri Hodi? Then again, how different can each be? Either a, actually mostly vegetarian version, but some do add some dried fish. Not for this my version though. Instead I added boiled egg. Acceptable right? Sure, stop disputing. Why should we not by the way into this creamy, tangy, attractive and mouth watering Kiri Hodi/ Sri Lankan Coconut Milk Stew? Coconut milk, like I have already told you is the central ingredients and the rest are pretty much I can say as our pantry friendly ingredients (Sodhi, Prawn Spinach Sodhi & Tanni Saar).

Saturday, August 17, 2013

Nyonya Steamed Fish

Back to fish and steaming. Yes foodies. However its not another same style to steaming and fish. Nope. Not at all. Today, I am sharing with all of you how to make this Nyonya Steamed Fish. Nyonya cuisine? Much has already been spoken about before (Nyonya Lam MeeNyonya Curry LaksaNyonya Assam Fish Curry)? Furthermore, I also mentioned the concept to steaming and also fish by itself is a food familiarity in my house due to my other half-half and fish is the food for him mostly (Ikan BaladoMalabar Fish CurryUnagi KabayakiThai Crispy FishKerala Fish Fry & Chilli Lime Fish). Alright foodies, let's now get down to making this Nyonya Steamed Fish. A sambal style whereby you need to ground or blend the needed ingredients as listed below before frying sambal and then tipping it over fish which has already been steamed with ginger. Nyonya Steamed Fish? A revelation of the customary and much needed Nyonya loud and bold tastes (Vietnamese Steamed Fish, Thai Steamed Fish, Teochew Steamed Fish & Hong Kong Style Steamed Fish). 

Friday, August 16, 2013

Tamatar ki Chutney

To tell you the truth, I can count the number of chutneys I have already shared. In fact, there's only the other, the Indian Mango Chutney, though tomatoes are a must for most of my savory dishes produced in my kitchen. Tomatoes (Thai Tomato Soup)? They just so complete our dishes for the burst of tanginess and sweetness (Tomato Rice), don't they? Of course (Turmeric Tomato Soup & Tomato Spinach Soup) and if you are asking me. I sometimes even do away with lime juice or even tamarind juice if the tomatoes I use can produce the same result. Having said that, there's no assurance all those tomatoes we buy can pack up tanginess? Henceforth, tasting is crucial for balancing the tastes to tanginess and sourness (Pavakkai Puli Kuzhambu & Navaratan Korma) and you got to do the same as well  for this North Indian Tomato Chutney, known as Tamatar ki Chutney, which by far can be an accompaniment for anything for the matter (Creamy Avocado Yogurt Dip). Of course, for us, tangy and absolutely inviting and vibrantly attractive Tamatar ki Chutney was our side dish for our rice meal. Wow!

Friday, August 9, 2013

Goan Prawn Curry

Goan Prawn Curry, aka Prawn Ambok Tik. Do I still have to go ahead and mention where Goan Prawn Curry originated from? Do I have to? Unless you still don't get it, I think I have to mention Goa, the state in western India and with coastline stretching along the Arabian Sea. Maybe that's why when we speak about Goan cuisine, naturally and most probably, their fresh sea catch will pop up on our mind and can you imagine how fresh prawns in Goa will be? Of course, our fresh prawns from our Malaysian waters must be saluted as well. Pretty much, more or less various sizes and types. Of course, prawns for this Goan Prawn Curry is from the wet market I headed to and for making this thick, creamy, spicy and aroma of spices heavenly lingering fish curry.

Eco-Friendly Delights on Banana Leaves: Nava's Zen Culinary Harmony

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