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

Saturday, April 12, 2014

Sukhi Aloo Sabzi

Potatoes! Tell me please? The kilos and kilos we buy most probably every week and any dish for the matter made from potatoes I think will be a total sell-out the moment it hits our dining table? If you are asking me, oh-yes. We just so love potatoes any which way they are cooked (Tari Wale Aloo/Vegan Potato Curry), plus I can go on and on and quote a whole string and list of potato dishes I have already shared with all of you, but off hand, these are the few I thought I will link (Fried Potato Balls, Dum Aloo, Chilli Aloo & Aloo Gobi) for the benefit of staying within the context of vegetarian dishes. What is Sukhi Aloo Sabzi by the way (Kashmiri Vegetable SoupTamatar ki Chutney, Aam ka Achaar, Shahi Gobi Baingan Bharta)? Obviously, a North Indian dry style potato dish which requires boiled potatoes stir fried alongside the ingredients listed below and my style is perhaps different. Usually I think green peas are not one of the ingredients? I on the other hand decided I will because, to each our own preferable ingredients instead of like blind leading the blind? Of course. Sukhi Aloo Sabzi? Your vegetarian and vegan side dish for a rice meal (Tomato Rice Pilaf & Hyderabadi Briyani) or how about tucking in alongside bread, chapati or tosa (Punjabi Sabut Moong Dal & Navratan Korma)?  

Monday, March 31, 2014

Nadan Meen Curry

Back and forth, to and fro, bouncing here and there, finally, after like thinking again and again, I decided it will be a fish curry from the land of Kerala and known as Nadan Meen/Fish Curry (Meen PuttuMalabar Fish Curry, Tuna Thoran & Kerala Fish Fry). Thank god I decided. Otherwise, I would have most probably taken the easy way out by making a similar fish curry like before. Which by far would have been still be accepted in my house (Fish Head Curry, Salted Fish Bone CurryMeen Muringgaka Kulambu & Assam Fish Curry). Then again, don't we long for a change, even when its our food tucking in? Of course, if you are asking me. Moreover, I too like the cooking challenge in inventing new dishes for like automatically upgrading my food knowledge (Burmese Fish BiryaniMauritian Fish Curry & Bengali Fish Curry) and pretty much Kerala cuisine is quite a familiarly to me (Tapioca Stir FryCabbage Thoran & Beans Thoran).  Nadan Meen Curry. Canned sardine, brinjal, coconut milk, tamarind juice and the power house of made from a scratch masala paste.

Wednesday, February 19, 2014

Meen Puttu

Meen Puttu, aka Fish Puttu. What is Meen Puttu? Meen Puttu is basically fish simmered alongside turmeric powder and salt, thereafter shredded/flaked and stir fry with the customary or must have Indian ingredients. Of course when we refer to Indian cooking (Indian Spiced Salmon & Indian Fish Curry), chillies, spices and curry leaves are part and parcel of our cooking, and for meen puttu, we add fresh grated coconut. Pretty much that is the food cooking lingo for Meen Puttu and if you are asking me, I must admit there are other varieties to this fish dish which, do I have repeat myself is a popularity amongst us Indians? Furthermore, sura or shark (Sura Meen Kuzhambu/Shark Curry) is usually the choice, but nothing should stop you from using any other firm fish and even for the Kerala (Tuna Thoran, Malabar Fish Curry & Kerala Fish Fry) or Sri Lankan style (Sri Lankan Coconut Gravy) Meen Puttu, the ingredients are more or less similar. For my version, I opted for tenggiri/Indian mackerel which by far you shouldn't discount against for the outcome of a crumbled and a role play of the favourite Indian tastes Meen Puttu (Tandoori Salmon, Fish Head Curry, Bengali Fish Curry & Meen Kulambu).  

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.

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).   

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).

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.

Friday, August 2, 2013

Tofu Manchurian

Guys, if you are asking me about the history of Tofu Manchurian or even Manchuria, I really can't say much. But I sure know that Manchuria was the puppet state of the Empire of Japan in Northeast China and inner Mongolia, and Manchurian cuisine seemingly has taken a strong influence in India (Indian Tofu Curry). Why, how and what, please don't ask me. Yet I am aware that somehow Manchurian recipes (Chicken Kebab & Hakka Noodles) have been tweeted to the local tastes in India and one of the most prominent is definitely Gobi Manchurian (Cauliflower Pakora) and I must include Tofu Manchurian as well. Regardless, my Tofu Manchurian is an outcome of my thinking, though I did refer to a couple of recipes which really confused me. Thus, to keep my Tofu Manchurian as my invention, I went ahead and cooked it as how we would appreciate a tofu dish to be (Tofu Green Beans Stir Fry, Tofu Scrambled Eggs & Spinach Tofu Stir Fry). Of course we must not discount spices and chillies for Manchurian dishes? Precisely the ingredients that were cooked alongside tofu and since I had some French beans, I added them as well. The outcome? This mouthwatering burst of Tofu Manchurian (Tofu Katsu & Chinese Tofu Soup).

Friday, May 24, 2013

Rasam - Tangy Peppery Indian Soup (home made rasam podi/powder)

Rasam. Indian Pepper Soup. Our, if you are asking me, our Indian healthy and akin magical soup. Rasam is definitely a popularity in our Indian household (Drumstick Sambar, Indian Mango ChutneyVegan Potato Curry) and of course, in any Indian restaurant (Navratan Korma) for the matter. I have already spoken about rasam before right? In fact, not once? And I have also shared a couple of rasam recipes before (Mor Rasam, Egg Rasam, Indian Crab Rasam, Indian Crab Soup & Instant Rasam)? Usually, me settling for ready made, store bought rasam powder, sometimes I won't mind pounding the spices and for this rasam, I actually made a different standard of rasm powder, aka, rasam podi. Recipe pinched from my mum and rasam powder can be prior made and store, and used as and when we need for a home style cooking rasam. The spicy, tangy (Pavakkai Puli Kulambu) and tadbit of heat from pepper Indian soup (Indian Spiced Salmon, Rice Pilaf & Cucumber Yogurt Salad).

Monday, April 29, 2013

Shahi Mutton Curry

Shahi Mutton Curry, or Mughlai Mutton Curry. Rich, creamy, thick and call it a royal mutton curry (Navratan Korma & Lamb Rogan Josh), Shahi Mutton Curry simply packs bags and bags of  flavours (Mutton Devil's Curry, Masala Mutton Curry & Mutton Parathal) which will wake up your taste buds almost instantly until you most probably will long for more or you just can't stop eating. Believe me. And in my house, can you imagine how it would have been after I made this really attractive and eye popping Shahi Mutton Curry? Eaten alongside Cumin Coriander Rice and Stir Fried Turmeric Cabbage. Oh my goodness! Truly a royal meal and after eating by taking our own time, we could hardly move. Then again, each time I cook mutton (Mutton SoupMutton DalcaIndian Mutton Meatball Soup & Mutton Kurma), mostly of course as a dry or thick masala based curry (Mutton Bone Marrow Curry, Easy Mutton Curry, Mutton Varuval & Mutton Keema) its the same story as well and we love it as well when we actually bite and ripe the meat out of mutton bones and then we will still continue with nibbling the bones and also helping ourselves to rice and stir fried veggie. Sounds familiar? The same thing in your house too?  Shahi Mutton Curry as I have already told you is full of spices and ghee richness, fabulous deliciousness.

Thursday, March 21, 2013

Indian Masala Chicken Curry

Guys, especially those of you who cook regularly, tell me. What can potentially be different for any kinda Indian Masala Curry? If you are asking me, masala is basically a composite of various types of spices. You can of course opt for ready made spice mixtures (Butter Chicken) or even you can mix the types of spice powders (Mutton Bone Marrow Curry & Cashew Masala Chicken) and definitely nothing like a home made masala (Navratan Korma) or curry paste (Thai Chicken Green Curry). Certainly. For me personally, it all depends. Depends on my mood, depends on time I have in hand and depends too on what's already stocked up at home. It all basically depends and depends on country or area specific as well. Some spices are more in popularity in certain countries or region or each individual state.What about this Indian Masala Chicken Curry of Malaysia (Malaysian Chicken Chop) by this Malaysian (Chicken Curry With Potatoes, Curry Chicken Noodles & Indian Chicken Curry)? Alright. I was definitely in the mood for some extra work and I made the curry paste. The aromatic and full bodied curry paste in which chicken (Sweet Chilli Chicken, Ayam Masak Merah & Grilled Chicken Wings) was cooked to the right texture. Indian Masala Chicken Curry (Indian Mango Chutney)? Believe me. Oh-my-my. Just so appetizing and kicking in the customary, beautiful and lovable tastes (Baked Cornflakes Chicken, Braised Chicken Feet, Easy Chicken Kebab & Baked Lemon Chicken). 

Thursday, March 7, 2013

Mutton Bone Marrow Curry

This thing about cooking mutton during weekends? I really can't compute why only during weekends. Maybe from back then? During my growing up years and mutton can only come into our food picture during weekends? I think so. Back then, for a poor family like mine, in fact, mutton dish is only once a month. Basically because mum had to stretch her dollars and cents. Mutton not affordable for us. Maybe that's why its like an automatic tuning till this day that I too decide on mutton dish for weekends. Potentially and possibly. On this particular weekend, I couldn't think of none except a thick, spicy and really bang-on Mutton Bone Marrow Curry (Mutton Parathal, Indian Mutton Meatball Curry, Mutton Soup & Mutton Kurma). Not really very much different within the context of ingredients as in for the rest of the mutton dishes I have cooked before (Dalcha, Mutton Keema, Pepper Mutton Curry & Mutton Varuval). Then again, what can be potentially different for an Indian mutton curry or even lamb curry (Lamb Rogan Josh & Lamb Kofta Curry) regardless where it originates from. Am I wrong? I don't think so. We just vary the spices and ingredients to our taste or for fitting mutton as another Indian dish style (Mutton Pepper Masala & Easy Mutton Curry)? Mutton Bone Marrow Curry? Wouldn't you agree is an absolute winning temptation? Just so inviting and packing major punches of Indian quintessential bold tastes? 

Monday, February 4, 2013

Dalcha (Dhal Mutton Curry)

You know what? I made another version of Dalcha. Remember the previous? Dalca - Mutton Dhal Curry? That's right. But before you jump the gun, lemme assure you that its not the same. Not similar basically. Another, the other side of mutton and dhal being celebrated as the two core ingredients. Mutton of course, as you know or don't, I won't deny is one of those we long for every now and then until, the various types of mutton dishes I have already shared with all of you (Mutton ParathalIndian Mutton Meatball Soup, Mutton Soup, Mutton Kurma, Masala Mutton Curry, Mutton Keema & Devil's Curry) speaks for themselves. In fact, if you are asking me, you can go ahead and use lamb as well (Lamb Kofta Curry & Lamb Spaghetti) for dalcha or maybe beef or you think chicken it can be? Of course, like I have already told you, lentils or dhal for our Indian cooking undeniably? You tell me (Mysore SambarDhal Rice, Drumstick Sambar, Fish Sambar & Bitter Gourd Sambar). So, how do we make Dalcha? Listed below are the ingredients. Dhal, mutton, spices, veggies and for the creamy touch, instead of coconut milk, I added yogurt (Vegetarian Mulligatawny Soup).

Monday, December 31, 2012

Sambal Ayam Serai (Chicken In Lemongrass Sauce)

I love my serai, aka, lemongrass. In fact, I must proudly profess that serai one of my favourite local herbs. I think I told you before? Unless and until, I want to spend on imported ingredients which by far is only seldom or every now and then (Baked Lemon Chicken). Otherwise, its all about our easily grown, even in our small plot of land or in pots local herbs. The easiest, shall I say is lemongrass?  Most probably. So, for this sambal dish, yep, me and my sambal, do I have to say, its serai again (Sambal Udang Petai, Curry Chicken Noodles, Laksam Kelantan & Easy Chicken Kebab). Crushed or smashed serai cooked alongside a chilli based gravy and in which you will find juicy and succulent chicken pieces (Ayam Goreng Berempah, Rendang Ayam & Asam Pedas Ikan). Mouthwatering and such a pride to our eyes right? You tell me.

Wednesday, December 19, 2012

Vegetable Biryani

Rice? Yes rice (Baked Rice Pudding). What's with rice (Anchovies Long Beans Fried Rice) Remember, I have already told you (Turmeric Rice)? This Vegetable Biryani, I won't say will be a struggle, but as you would have noted and you will later, you need quite a list of ingredients. Nothing not within your reach or you will have a hard time buying, except maybe for the saffron strands. Otherwise, I think it will be sweep through for you. Getting the ingredients and the cooking aspect of it (Jeera/Cumin Rice, Coriander RiceLemon Cashew RiceNasi Lemak Sambal Udang). The vegetarian version. Why vegetarian or only vegetables? Personally, we don't fancy those meaty biryani. Unless maybe when we dine out. Nothing really personal as well if you are asking me. Just that, our preference. By itself a wholesome and filling meal (Tomato Rice & Dhal Rice), of course the pairing for Vegetable Biryani, can I say is endless or alongside certain types of sides? Its really up to you (Spicy Fried Wings, Lamb Rogan Josh, Vegetarian Mutton Stir Fry & Vegetable Raita). But you must believe me when I say that my style to cooking this Vegetable Biryani can be regardless as simplicity or even effortless. Rice cooker simplifying it and the aroma of Vegetable Biryani waffling in the air (Ghee Rice) when rice cooker is dong the cooking. My-my! May be a vegetarian version, but I can assure you that its rice exciting and trilling to our palates. Dang!

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